The best airline meals at 40,000ft
LONDON – – Maybe it’s the noodles-in-a-packet food served up on low-cost airlines that is making us more appreciative of the meals we get on traditional airlines.
Maybe we’ve been too hard on big-name airline chefs, those star-rated celebrity cooks who attach their fame and their menus to meals served by premium airlines to premium passengers.
It’s always been fashionable to dismiss the dishes onboard aircraft but now The Times in the UK has sent out its reporters to discover who’s seving what to whom – and whether it tastes any good.
The results according to The Tiimes? In reverse order:
6. Charter carrier Thomsonfly: “The chicken pomodoro is a slapdash tricolore, but it’s much better than it looks.”

5. Cathay Pacific: “Cathay’s sticky Chinese rice — made by the German technicians who build BA’s lasagne — is superb.”

4. Virgin Atlantic: “It’s [chicken is] suitably summery, and the Gü, an egg-cup-sized chocolate overdose, is awesomely moresome.”

3. Emirates: “Served in strange, curvy dishes that could be used to build a replica of the Sydney Opera House, the Emirates economy meal — fillet steak with whipped parmesan and cream polenta, and roasted vegetables — comes on like a restaurant entrée.”

2. Singapore Airlines: “The delicious slow-cooked beef blade in rosemary sauce — the work of LSG’s Thomas Harker — goes under the knife as willingly as a double-chinned Texan widow.”

1. British Airways: “Layers of velvety pasta in a creamy, tangy sauce is very good, in a ready-meal way. The sod-the-diet portion of chocolate mousse cake with mandarin sauce is even better.”
Check the full story here
http://www.timesonline.co.uk/tol/travel/holiday_type/food_and_travel/article6632918.ece
Ian Jarrett
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