Inflight appetite

From menu planning to logistics, we look at the behind-the-scenes process of catering onboard meals

WORDS HANNAH BRANDLER

It's rush hour when I arrive at Gate Gourmet's airline catering centre near Heathrow airport. A number of transatlantic flights have just landed and it's time to offload the equipment. Cars are replaced by bumper-to-bumper aluminium carts, while beeping horns are substituted by the cacophonous clattering of crockery. Trollies are wheeled towards industrial-sized dishwashers, where containers of all shapes, sizes and materials are deposited onto conveyor belts, not dissimilar to those at airport security. Within five minutes, they roll out spick and span (if only I could have one of these appliances at home). This might sound like the end of a story, but it's just the beginning. Washed and ready, these containers are about to embark on their next journey, carried in carts labelled with airport codes TLV (Tel…

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Business Traveller Asia-Pacific Edition (Digital) - 1 Issue, July - August 2023

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