British Air-ways recently joined forces with Thailand’s world-renown-ed luxury health resort, Chiva-Som, to provide spa cuisine dishes on flights between Dubai and London Heathrow in its First Class cabin.
British Airways is the first airline to introduce the spa’s cuisine on its flights offering greater choice, flexibility and responding to the changing lifestyles of its customers.
Customers can enjoy creative, tasty, well-balanced and nutritious low calorie dishes on board. With an increasing focus on well-being, the Chiva-Som meal option provides indulgent cuisine for the more health conscious customers. The new spa cuisine options are in addition to the present a la carte dishes.
Commenting on the new well-being menu onboard British Airways, Deborah Frampton, British Airways’ manager for the UAE, said, “British Airways’ catering and service style reflects that of a top-class restaurant, moving away from the traditional airline service whilst maintaining a comfort and homely feel.”
The unique move has been made to cater for the growing trend towards healthier eating. Customers are served their meals on larger, more contemporary plates, cups, cutlery and glassware similar to that found in restaurant or home.
The Chiva-Som menu options contain fresh, organic ingredients, which are low in fat and full of natural goodness, providing the perfect balance of fat, protein, calcium and carbohydrates while minimising harmful ingredients such as saturated fats and salts.
The airline has developed a ‘Culinary Council’ involving leading food industry figures to help develop and advise future catering directions. Currently the council is made up of Michel Roux, chef proprietor of The Waterside Inn; Mark Edwards of Nobu, London, Richard Corrigan from The Lindsay House; Shaun Hill, chef owner of The Merchant House in Ludlow; Nicholas Lander, restaurant correspondent at The Financial Times and Vineet Bhatia from the Rasoi in London.
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