British Airways serves up Best of British

British Airways is introducing new menus that highlight the ‘Best of British’ following close collaboration with its catering partners, Newrest and DO & CO.

From September, British Airways will debut its traditional roast with 21-day aged British beef, served with roast potatoes, Yorkshire pudding, seasonal vegetables, horseradish cream and gravy to passengers in First and Club World. On flights to the Indian subcontinent, customers will be offered British roast chicken served with roast potatoes, seasonal vegetables, bread sauce and gravy.

The chefs will also be creating themed deserts on its monthly menus, with September’s theme being ‘All Things Botanical’ including an elderflower and white chocolate dessert with compressed apple and elderflower sorbet.

In October, the menu will welcome roast chicken, as well as lamb hot pot and Welsh rarebit with chutney. The new dessert menu will celebrate the British apple season with treats such as apple mousse, with granny smith sorbet or British apple compote with vanilla custard and crumble.

Other featured classic dishes will include gastro pub classics such as chicken pie with mash, pork pie with piccalilli, shepherd’s pie, sausage and mash, as well as chicken bacon leek and mushroom pie. The menu also features vegetarian options using British produce, such as butternut squash gnocchi with blue cheese sauce and wild cavolo nero, and handmade ricotta mezzaluna with truffle cream and grilled asparagus.

Sajida Ismail, Head of Inflight said: “As we look ahead to welcoming back customers who may not have flown for a while, we wanted to mark the occasion by offering a really special menu that celebrates the best of Britain.

“Working with our catering partners, DO & CO and Newrest, we have created dishes using the best of British ingredients while they are in season. We are particularly excited to be offering a roast dinner on board. We know that Yorkshire puddings and crispy roast potatoes can be difficult to re-create at altitude, but our chefs have been working to make it happen, because we know that every British roast dinner should have them!”