Michelin-starred chef, Marcus Wareing of the Pétrus restaurant at the Berkeley hotel, in the UK, said that the standards in airline fare were higher than that of the average pub. While many pubs rely on canned soups and old sandwiches with little sign of improvement orver the years, the airlines are constantly trying to "up their game." Wareing takes a rather optimistic view of the recent discontinuation of food service on many airlines, however, seeming to imply that the reason they have done this is because they don't want to serve sub-standard food in an effort to cut costs.
Does anyone agree with this? Granted, some of the airlines do try to serve quality foods, but they know that people will eat just about anything on planes and readily take advantage of that fact. The quality of the food may be better from a freshness and food-safety standpoint, but that doesn't change the taste.
It sounds like Wareing needs to frequent some different pubs.
May is National BBQ Month and National Hamburger Month
Cupcakes, not for dessert (unless beef is your idea of a treat)
Because eating French Fries in the car is so tough
Reader Comments (Page 1 of 1)
6-26-2006 @ 12:41PM
Ian Fenn said...
Wareing needs to try the food produced for Malaysia Airlines economy class. He'll soon change his opinion.
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6-26-2006 @ 12:53PM
chrisdoh said...
> Does anyone agree with this?
I do.
I am a frequent flyer on Lufthansa (Gold Status) and a frequent visiter to pubs as well (Platinum Status - if such thing existed). The food in 1st and business class on long-haul flights is excellent and beats some above average restaurants (not only pubs) in terms of ingredients, seasoning and presentation by far. The only problem is that the meals are prepared (partly precooked) and not entirely made à la minute on board. This induces a major restriction on the entire menu. Still they chefs usually master to deliver a tasty meal.
To circumvent thoses in-flight-cooking restriction, one had to have several chefs (just have a look at your favorite gourmet restaurant's kitchen) and a potentially dangerous kitchen on board.
Oh, and speaking of gourmet restaurant: this is where Deutsche Lufthansa usually recruits the guest-chefs for the creation of those fine in-flight menus in 1st and business class.
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6-26-2006 @ 12:58PM
Runner said...
It's easy to increase the standard of your fare if you're serving a limited number of meals. Frankly, I'd prefer the free hot meals (which weren't all that bad, especially if you special-ordered your meal prior to the flight) to the $3 snack boxes (full of junk food) and the $5 sandwiches (about half the size of a normal sandwich).
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6-26-2006 @ 1:15PM
Finished.Law.School said...
I think it depends on the airline and where you are flying.
Flying to Hawaii on United I was given a box lunch with a basic sandwich that did not seem fresh.
Flying from Hawaii to Tokyo and from Tokyo to Bangkok and Bangkok to London had much better food...
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6-26-2006 @ 3:23PM
Alex said...
Totally agree with Finished.Law.School - I flew on Continental last year and the food was HIDEOUS. Actually, it wasn't even food, really!
But on a British Airways flight between Edinburgh and Gatwick I had a really nice Greek salad. I've also had pretty good food on airlines like Singapore, Malaysian and JAL.
And, obviously, I've had some pretty rough food in pubs and restaurants!
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