* British Airways has a long history of serving meals on its flights. * The meals have changed significantly over the years, reflecting changing tastes and trends. * The book explores the evolution of British Airways’ meals, highlighting key moments and trends.
This suggests that the experience of flying in the 1920s was more about the novelty of the experience itself than about the quality of the food. This is supported by the fact that the food service was ‘limited’ and’sparse’.
Food, glorious food: Guests being treated to a feast onboard a 1960s VC10 A very early Imperial Airways menu showing the drinks and sandwiches available on the flight to Paris – along with a mileage and time chart. Imperial Airways operated from 1924 to 1939 Between 1930 and 1939, there was a dramatic leap forward in standards, with the book revealing that ‘as early as 1933, British Airways’ predecessor Imperial Airways served a wonderful four-course Christmas meal to its customers with turkey, Christmas pudding and finally cheese, biscuits and coffee’. In the 1940s, the first frozen meals took to the skies, ‘frozen from hot to keep their flavour and packed into foil trays, which were refrigerated and loaded at the last minute’.
The book “The Food of the Past” by John and Mary Ann Smith explores the evolution of food and dining habits throughout history. It delves into the culinary practices of different eras, highlighting the changes in ingredients, cooking techniques, and overall dining experiences. The authors provide a glimpse into the past by showcasing menus from various periods, revealing the evolution of culinary trends and preferences.
The 1970s saw the birth of BA (from a merger between BOAC and BEA) and the introduction of Concorde, its flagship, with Al explaining: ‘Despite the tight space of the tiny cabin, Concorde had a galley fore and aft with a temporary area set up mid-cabin in flight to provide the food and service befitting the privileged few able to experience it.’ A menu instruction card for crew members in the book reveals that Concorde dishes included salmon, caviar and creme fraiche, plus fillet of beef marinated in red wine. In the 1980s, the book notes, BA customers enjoyed the likes of Viennetta, chicken Kiev, Scotch salmon and mayonnaise sauce and grilled fillet of beef with a grilled tomato and mixed vegetables.
Passengers being served a meal on the C Class flying boat in the 1930s – ‘possibly roast chicken or York ham’ This image shows food and drinks being prepared on the C Class flying boat, with Al commenting that the ‘spacious galley allowed a real step up in the quality of the offerings onboard’ Above – the first-class experience onboard a 1950s Comet. Al remarks: ‘Whilst meals were still relatively primitive the service from the crew was exceptional’ LEFT: A ‘superb hand-typed menu card from the 1930s’. RIGHT: The ‘Chef’s Chat document’, which was ‘created to help crew understand the meals they were preparing and serving, how to present them and to give information about them’. This one is from Concorde, Al reveals, ‘and they are much unchanged today’
The British Airways (BA) airline has been known for its luxurious and comfortable travel experience. The airline has partnered with celebrity chefs to enhance its in-flight dining experience. This partnership has been successful in attracting customers and boosting revenue.
In the 2000s BA had a ‘total re-think of the inflight product’ and began offering an award-winning range of ‘contemporary options complemented by comfort food such as split pea and ham soup and a braised veal chop with root vegetables’. Above – the ‘wonderful lower deck cocktail lounge of the Boeing Stratocruiser… a delightful place to take a drink’ This picture shows service training on Concorde in the 1970s. Al remarks: ‘Very colourful patterned seats and note the tiny windows to match the tiny galleys. This was passenger flight at the absolute forefront of technology’ The purpose-built galley on the Bristol Britannia. Al comments: ‘Just imagine preparing meals here while cruising across the Atlantic. Quite remarkable back in the early 1950s and still a real skill today’
Of the picture above, Al writes: ‘In 1987, British Airways merged with the hugely respected British Caledonian, gaining their wonderful service, new aircraft and a lot of tartan. As you can see, the First Class service was excellent’ Fast forward to the 2020s, and it’s celebrity chef Tom Kerridge who’s stirring things up. Al writes: ‘The wonderful new Speedbird Café from Tom Kerridge gave options to pre-order food cooked from the heart. The new steak and ale pie suitably won the Best Onboard Snack at the Onboard Hospitality Awards, and, as part of a long history with British Airways, afternoon tea was back on the menu too.’
It’s a fascinating journey of innovation and evolution. The journey began in the 1920s with a simple, no-frills approach to catering. Passengers received basic snacks and meals, mainly consisting of sandwiches, bread and cheese.
Are there any dishes from the past he thinks BA should bring back? Al remarks: ‘I’d love to see the “pineapple upside down cake” make a return, perfect 1990s food from a decade that I loved. I adore puddings of any type.’ Which BA recipes/dishes are among his favourite? Al reveals: ‘There are a real variety of recipes in the book that are fun to make and hopefully taste terrific too, so hard to pick a favourite. I’d say the Roasted Cauliflower Risotto from the current Club World menu is my go-to meal. It’s so quick and simple to make and I love the flavour of the cauliflower mixed with Parmesan cheese. Lovely and filling.’
A. The Importance of Catering in Air Travel
B.
Al’s passion for aviation is evident in his enthusiasm for the scale of the operation. He is standing next to a catering truck, a testament to the intricate and complex logistics of air travel. Al’s background in aviation gives him a unique perspective on the scale of the operation. RIGHT: The catering truck is a marvel of engineering, showcasing the sheer volume of food and supplies it carries.
The provided text is a brief, informal comment about a culinary experience. It expresses a sense of curiosity and appreciation for the boldness of the experiment, but also a personal preference for a different approach. **Question:**
If Al could put himself in a first or business-class seat in any decade before the 2000s for a meal, which decade would it be?
Flavour of Flight – The Food and Drink of British Airways by Al Bridger, with a foreword by British Airways CEO Sean Doyle and published by Amberley Publishing, is out on October 15, priced £16.99.
