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On Air Dining, the UK award winning 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. Hand selecting the best small businesses the UK has to offer allows On Air Dining to continue to deliver on their commitment to providing the world’s best inflight experience, and also helps support other small businesses, uses sustainable and naturally sourced products, and helps reduce the environmental impact of mass farming.

photo courtesy Nurtured of Norfolk

With the help of celebrity chefs bringing the reality of food production to the masses, people are choosing quality and sustainability over ease and accessibility which helps supports local farming and the artisan culinary movement. There is no denying food is best when it is fresh and in season from a taste and nutritional perspective, and the Farm-to-Fork movement has other benefits that are important to On Air Dining.

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. 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

Mark Brega, On Air Dining Executive Chef. “In today’s world most industries are focused on mass production and speed, but the culinary world seems to be going in the opposite direction. As a chef I’m excited to partner with the country’s finest and think it is very important for my team to know where our food is coming from and how it has been raised as they are the chefs of the future. Farm to Flight helps us to tell a story through our menu and gives our customers the opportunity to experience the best of what the region has to offer.”

BlueSky Business Aviation News | 24th January 2019 | Issue #495