Acropolis Aviation enhances in-flight cuisine with award-winning cookery school.


Thursday 27th October 2016

Acropolis Aviation, one of Europe's leading luxury air charter companies, is delighted to be taking its in-flight dining experience for clients to an even higher level.  It recently sent its cabin crew to Ireland's award-winning cookery school, Tannery, in the seaside town of Dungarvan, County Waterford, run by accomplished Chef, Paul Flynn.  Here they spent two days' intensive training at the super-modern school and, in a challenging MasterChef-style environment, learned the secrets and skills a top restaurant calls on to present delicious meals and how they can be adapted in flight.  The course covered the art of plate and platter presentation, food pairing, oven management and seasonal menu ideas.

Paul Flynn, owner and lead chef of Tannery restaurant and cookery school, is one of Ireland's foremost chefs who specialises in modern cuisine with an emphasis on locally grown produce.  He is a television chef, food writer for the Irish Times and an author of best-selling cookery books.

"We enjoyed a memorable two days with the Acropolis cabin crew with an emphasis on quality and presentation. They were quick to learn both preparation and presentation techniques and proved to be natural masters at delivering the highest standards of service," said Paul.

Rebecca Phillips, Head of Cabin Crew at Acropolis Aviation commented: "High quality in-flight cuisine is important to our clients who fly on our ACJ319.   We receive positive feedback on our high standard of in-flight dining, but we're always looking to improve.  Our cabin crew are serious 'foodies' and all relished the cookery school experience and opportunity to take our skills up another level. Our clients will enjoy the presentation and menu ideas we learned from the fabulous Paul Flynn at the Tannery."

Acropolis' aircraft G-NOAH, has a spacious galley similar to a real kitchen, while its versatile cabin offers a perfect on-board environment to present and enjoy fine dining, including a mid-cabin for, six or eight person dining area.

Some of the recipes the crew prepared which can be enjoyed on Acropolis flights include: buttered tomatoes with honey and rosemary; beetroot walnut and goat's cheese salad, and poached pear and plum crumble.

Acropolis' cabin crew team work across many time zones and are adept at catering flights for clients with diverse dietary requirements.  The company regularly provides Halal, Kosher and Hindu menus and has experience handling specific and unusual dietary requests.

Acropolis Aviation's Kuky Salazar, who heads the company's charter sales in the USA will be at the NBAA Convention in Orlando this week and be on hand to talk in-flight dining at the Avinode Booth #2219.

About Acropolis Aviation

Acropolis Aviation is a leading provider of luxury charter aviation and turnkey aircraft management services. Acropolis is based at TAG Farnborough Airport, the UK's premier business aviation airport, with a complementary sales office in Ft Lauderdale, USA. Headed by CEO Jonathan Bousfield, the company employs 28 personnel.  Its flagship Airbus ACJ319 entered service in March 2010 and has gained a reputation for excellent service in the high-end charter market. Acropolis holds Wyvern Wingman safety accreditation.

Its current ACJ319 G-NOAH is regarded in the industry as the ultimate luxurious charter aircraft.  Its cabin, designed by Alberto Pinto, features an open plan forward lounge, intimate rear lounge, separated by a mid-cabin conference and dining room.  The private master bedroom features a king-size bed, luxury en suite bathroom and a large, rectangular shower, the first to be installed in an ACJ. Seating 19 passengers, the aircraft can accommodate up to 13 on fully lie-flat beds.

Acropolis is the launch customer for the new ACJ320neo, confirming an order for one aircraft during EBACE 2015.

www.acropolis-aviation.com