DID you know most
people lose 30% of
their ability to taste
when flying in a pressurised
cabin at 35 000 feet? This
may explain why airline food
often seems so unexciting.
And if you’re wondering why
you never get piping hot
tea or coffee onboard, it’s
because water boils at 91
degrees rather than 100
at reduced atmospheric
pressure.
Effects of altitude, lower
humidity and sensory
inhibitors are just some
of the challenges airlines
face when designing and
presenting onboard menus
that must ensure their
service has the competitive
edge. It’s serious business!
No wonder catering forms
part of British Airways’
five year £5bn (R95bn)
investment in products and
customer services.
Gone are the days of
bland “chicken or beef”!
BA has coined “Height
Cuisine”, which involves
constant innovation and
improvement of its onboard
food and wine offering,
says Chris Cole, the
airline’s food and beverage
and product change
manager.
Countering dulled
palates and senses at
high altitude, Height
Cuisine uses ingredients
rich in umami (a savoury
flavour known as the “fifth
taste”) found naturally in
foods such as seaweed,
tomatoes, mackerel and
parmesan cheese. As
colours tend to fade
onboard, attention is given
to presenting colourful
and appetising dishes.
Keeping abreast of trends
is also part of the recipe,
with Middle Eastern food
being strong on trend
internationally at present.
Cabin service is another
important part of the
experience. Crew members
in premium cabins are
trained to provide a top
restaurant-like service.
Wine pairing is a tricky
affair when wines tastes
different onboard than
on the ground. Wine
Master, Keith Isaac, who
selects BA’s wines in Club
World, says Club World
passengers consume about
82 000 bottles a month or
almost one million a year!
Changes are made monthly
and choices always include
wines from destinations
served.
BA introduces its new
Club World menu and
wine list on its Cape Town
service on October 26.
