British Airways has launched a new 'Taste Team' with an assignment to create menus that embrace a new BA approach to food, focusing on seasonality, provenance, quality, and Britishness.
The Taste Team is headed by six hospitality experts who represent the best in their fields and with whom the airline has a long-standing relationship. They are: Michel Roux, proprietor of The Waterside Inn, Bray; Shaun Hill, chef and proprietor of The Walnut Tree, Abergevanny; Vineet Bhatia, chef and proprietor of Rasoi, London; Jancis Robinson, renowned wine critic; Liam Tomlin, food editor for South Africa's largest travel magazine and Nicholas Lander, food critic for the Financial Times.
Carol Conway, British Airways Catering and Innovations Manager explained the thinking behind the appointment of the Taste Team. She said: 'We love food and have long worked with in-house and world-renowned experts in the culinary field. We are determined to break the traditional view of airline catering.'
The team will focus on providing British classic dishes onboard, ranging from traditional afternoon tea through to shepherds pie, finished off with warm blackberry and apple crumble with clotted cream.
Each season, a range of 'Chef Correspondents' will be tasked with producing a dish that focuses on good-quality, seasonal food from local sources. Food suggestions will also be invited from a variety of other 'Correspondents' who could range from media and industry critics and experts to British Airways' customers, crew and caterers. This will help to build up 'food tourism' recommendations from the best food halls to the top local street food. |
