Maintaining an unwavering commitment to excellence, British Airways has gone to great lengths to develop a culinary program that serves delicious meals to passengers in all flight classes. To this end the airline has launched Height Cuisine, a program that takes into account the environmental factors of altitude, air pressure and humidity into the menu creation process. Chefs helm recipe development, working with experts from wine advisors to cheesemongers to develop delicious, well-balanced in-flight meals.
“At British Airways, we know that dining at altitude can have a dramatic impact on our senses,” says menu design manager Sinead Ferguson, describing the company’s culinary mission. “With the atmosphere being so dry in the pressurized cabin, the ability to smell and taste can be reduced by up to 30%. So Height Cuisine is basically the approach British Airways is taking to understand how we can provide great-tasting food and drink on board our flights.”