It’s not all Beluga Caviar, Bollinger and Kobe Beef – Alison Price on Air reveals all.

Tuesday 24th April 2012

It's not all Beluga Caviar, Bollinger and Kobe Beef - Alison Price on Air reveals all.

Business jet executives are generally not interested in high value food, expensive champagne and rare products, is the message that Daniel Hulme MD of Alison Price on Air will deliver when he sits on the Cabin Crew Symposium panel at EBACE 2012. Supporting the fact that many clients use executive aviation as a valuable business tool, Hulme will reveal the top five most requested menu items received by the London-based in-flight catering company reflect the simple needs of the passenger who is working while travelling.

Menu requests do not always feature, as some would expect, the most expensive caviar or the finest Kobe beef, but much simpler items suggesting that passengers like to eat well but not heavily. "The meals the passengers eat on the jets are often the only food they consume while travelling, so we see requests for healthy and light food, as well as for indulgent desserts. As they are travelling on business they are focused on eating well, so they can be ready for their next meeting and by a long way the Salad Nicoise is the favourite menu item," Hulme comments.

The top five menu choices in order of requests received are:

Seared Yellow Fin Tuna Nicoise(Seared Cubes of Tuna with Soft Boiled Quails Eggs, Fennel Mayonnaise, Black Olive and Fennel Pollen)

Selection of Heritage Tomato and Pure Italian Buffalo Milk Mozzarella Salad with Fresh Basil, Virgin Olive Oil and Aged Balsamic

Three Chocolate Mille-feuille with Raspberry and Passion Fruit

White Chocolate and Cherry Profiteroles with Hot Chocolate Sauce

Roast Rack of Lamb with Dauphinoise Potatoes, Cauliflower Puree, Glazed Artichokes, Cherry Tomato and Rosemary Jus.

However there are a small number of Alison Price on Air clients making the elite requests you'd expect from a clientele travelling on executive jet. Over the last twelve months requests have come in for a particular brand of pineapple that costs the client £70 and unseasonal produce that can be very expensive.

Hulme states that on one occasion a request for out of season fruit led to cherries being bought for £65 a kilo. "On the lighter side, our logistics team are often requested to visit Harrods for a specific type of make-up and it's always amusing when you have burley logistics guys searching for eye liner, rouge and Chanel No 5. It's not on our menu but if it keeps the customer happy we are prepared to go that extra mile," says Hulme.

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