Alison Price On Air adds a new Brasserie, Russian and Nigerian options to menu.

Monday 29th April 2013

Executive jet in-flight experience provider Alison Price On Air has expanded and restructured its aviation catering offering to better meet the needs of its widening international client base. Recently appointed head chef Jamie Cairns has refined the existing list of options by creating a completely fresh and new Brasserie style menu which will sit alongside the a la carte fine dining menu, bespoke dishes selection and the private chef in the sky service - all of which are complemented by the current Indian, Chinese, Arabic and Japanese flavour menus.

The new Brasserie menu has been designed following flight attendant feedback which highlighted that simplicity when serving quality on board catering to the larger, fuller executive flights is essential. "Our entire product range has always been designed following consultation with, and feedback from, flight attendants. They really are an integral part of our product creation and it continues to be our standard practice to respond to their needs," says Daniel Hulme, Managing Director of Alison Price On Air. The new selections are designed to be simple and convenient to pack, easy to serve, whilst retaining Alison Price On Air's high levels of produce and service.

The menu features an extensive choice of appealing traditional Brasserie dishes including Italian Osso Buco, Scallop and Crab Macaroni, Beef Blade Rendang and their classic Three Chocolate Mille-Feuille. The dishes have been designed to enhance inflight catering options for flights carrying between five and 50 passengers, full larger cabin jets, and shorter haul flights that require a fast efficient service. The new Brasserie menu also allows later ordering times as it can be requested up to 9pm the day before a flight. Until now orders were placed before 7pm and this marks the company's first steps towards providing 24/7 catering services.

In a unique move Alison Price On Air is also in talks with top restaurants in London to offer 'branded' Russian and Nigerian meals. This follows the success of Alison Price On Air's similar joint ventures with Michelin starred Indian restaurant Tamarind, Arabic tastes specialist Arabica, and leading sushi provider Sumosan. "We're already catering to specific tastes with great success through these partnerships. As the executive jet audience widens we've seen a growth from the African market, particularly Nigeria, as well as increasingly specific food requests from our Russian market," says Hulme. "We are dedicated to providing the best quality catering and working with knowledgeable partners ensures our clients receive the international flavours they are expecting when they order."

Daniel's expertise and understanding of the aviation catering sector is exemplified by his role as Vice-Chairman of the European Corporate Flight Attendant's Committee (ECFAC). As Vice-Chair he will be moderating a collection of round table discussions with Corporate Flight Attendants, which will explore a variety of topics including the need to respond to changing market demands.

www.ecfac.org

www.alisonpriceonair.com