On Air Dining, the executive in-flight culinary specialist, is embarking on a ‘Farm to Flight’ concept by launching a new menu and encouraging crews to visit farms and kitchens to meet their incredible suppliers.
The Farm-to-Fork movement has been growing over the past few years, and now more than ever people are interested in learning the provenance of what they are eating.
On Air Dining has taken its ‘Open Door’ policy to a whole new level with its Farm to Flight concept, inviting people to learn the story behind the food they are serving and eating.
On Air Dining CEO, Daniel Hulme, said, “Since the beginning we’ve been known throughout private aviation for providing our customers with only the finest, highest quality products.
“This is the next natural step for us and we are happy to open our doors and invite our customers to join us on this journey. As a small business, it is our privilege to work with local farmers and other small businesses.
“We feel that we not only have a responsibility to our customers to provide the highest quality cuisine, we have an obligation to the planet to do what we can with regards to using local, organic, and sustainably sourced products; as well as doing what we can to reduce our carbon footprint.
“We are working with wonderful local and British suppliers to create some stunning dishes to delight passengers and take them on a culinary journey throughout southern England.
“We’re partnering with Trenchmore in Sussex for Wagyu beef, to Dingley Dell pork from the east coast of Suffolk, as well as Cornish monkfish, Cromer crab and line caught seabass from the south coast, then finishing dishes with beautiful micro cress and herbs from Nurtured in Norfolk.”
Sample menu items include:
Trenchmore Wagyu steak, confit garlic, chard leek, pink fur apple potatoes and smoked tomato jus
Cromer crab salad, dill scented compressed cucumber, kohlrabi and seaweed corral
Langley Chase salt marsh lamb, mint gel, pink fur apple potatoes, tomato and rosemary jus
Cornish marinated monkfish, samphire, sea beet, light fish nage, monkfish cheek scampi