Inflight Catering
Virgin America lets passengers buy fellow flyers a cocktail via the IFE system
By Raymond Kollau, airlinetrends.com
23 April 2013 | Virgin America’s in-flight entertainment and communications (IFEC) platform, known as Red, may very well be the world’s most feature-rich IFEC system. For example, the high-definition touch screens on each seatback feature live satellite television, the first ever seatback digital shopping platform, an open tab service, and interactive Google Maps with terrain view that tracks the flight’s location. Passengers can also use the system to chat with other passengers, play 3D games such as Doom, offset carbon emissions for their flight, or purchase snacks, meals, and beverages from their seats via Red. Flight attendants receive the orders via a tablet device and bring the ordered items to the seat.
Seat-to-seat delivery
The latest innovative feature Virgin America has added to the Red platform is a ‘seat-to-seat’ delivery service (images here and here), which lets passengers use their seatback touch-screen to send a cocktail, snack or meal to a fellow traveler onboard their flight using a digital seat map. Similar to the ‘open tab’ function on Red (passengers only have to swipe their credit card once per flight to make purchases), this is a smart way to increase the onboard sales by adding an element of fun to the experience.
“Get Lucky”
In true Virgin style, the airline is playing the flirting card to promote its new seat-to-seat delivery service, encouraging passengers to “send an in-flight cocktail to that friendly stranger in seat 4A – and then follow up with a text message using the seat-to-seat chat function also on Red.”
Virgin Group founder Richard Branson also helped introduce the new seat-to-seat feature with a tongue in cheek video called “Sir Richard Branson’s Guide to Getting Lucky at 35,000 Feet.” Read full article »
British Airways and Twinings launch a high altitude tea
By Debbie Pappyn, Classe Touriste
27 February 2013 | From serving real espresso and ristrettos in the sky to the new trend of enjoying tea on board that doesn’t taste like sewage water.
Take for example British Airways who serves 35 million cups a year and strives to have the best traditional British “cuppa in the air”. Recently British Airways and UK tea brand Twinings are transforming tea in the air with an innovative new blend of the nation’s favourite drink, specifically designed to work at altitude. The British Airways signature blend tea will take to the skies from February 1, 2013 for customers in all cabins.
With research to prove that taste can be reduced by up to 30 per cent at 35,000 feet, the airline commissioned Twinings to come up with a teabag that would taste as good in the sky as it does on the ground.
The airline conducted tastings on the ground and in the air with a panel of 19 customers, cabin crew and experts including Twinings senior buyer Mike Wright who said: “Water on board an aircraft boils at around 89 degrees centigrade, not the ideal 100 degrees for making black tea. The reduced air pressure and humidity affect the functioning of the tastebuds, making things taste different. In addition to this, it was important that the new blend worked well with and without milk. The new British Airways blend is perfectly balanced to create great-tasting tea at 35,000 feet.”
Read full article »
Michellin-starred chef presents his gourmet creations on board an Air France flight
By Debbie Pappyn, Classe Touriste
11 February 2013 | There is nothing new about celeb chefs inventing special dishes for airlines but recently Air France took it a step further by inviting a chef on board to present in person his new creations. In the past, Estionian Air already took famous Estonian chefs on board to enhance the culinary experience of its customers, now Air France is following.
Recently, Michelin-starred French chef Michel Roth unveiled his new gourmet creations to Air France Business class customers on board a Paris-Montreal flight. During this flight, passengers were able to taste four dishes prepared by the Michelin-starred chef and two Servair chefs Michel Quissac and Roger Passet. The three chefs then replied to passengers’ questions and shared their passion with a view to making this in-flight gourmet experience an exceptional interlude (video here).
The in-flight menu in more detail:
- Veal simmered with verbena, vegetable fricassee
- Glazed duckling with peppercorns, citrus honey, caramelized mango and pineapple, vegetable bâtonnets
- Pollock fish, mussel broth with Menton cured lemon zest, simmered vegetables
- Shrimp and squid with tarragon lobster sauce, red rice and baby spinach
Starting from 1st February 2013, Michel Roth will offer six new dishes on board long-haul flights departing from Paris. The chef’s new dishes will be served for a period of 8 months and will be one of the four main dishes on the menu. Also the creation will be renewed twice a month for the pleasure of frequent travellers.
Airline buy-on-board catering goes local
By Nikos Loukas, InflightFeed
16 December 2012 | Airlinetrends.com has reported earlier how Canadian low-cost carrier Westjet has differentiated its buy-on-board catering offer by partnering with local, often family-owned, restaurants across Canada for its buy-on-board catering program. Unlike many pre-packaged airline snacks, WestJet’s sandwich options offer fresh, local flavors from the city of departure.
As the number of airlines – including full-service airlines – that offer buy on board (BOB) catering increases, Westjet’s local BOB initiative is part of a trend that sees carriers looking at ways to add special touches to the paid-for menus on offer. This may go down well with the growing number of passengers that are happy to pay for a quality onboard meal or snack, instead of the cut-down complimentary offer served on many full-service carriers on short-haul routes.
Here’s a look at some ‘local BOB’ catering offers from airlines around the world.
AirAsia
AirAsia’s ‘Café’ menu features options such as chicken siew bao from popular local Malaysian brand Mr Siew Bao (RM 4; USD 1.30), as well as bubble tea from Taiwanese specialist tea maker Chatime (RM8). The airline says it hopes the popular bubble tea drink will boost its in-flight sales by two percent over the next 12 months.
Transavia
Passengers traveling with Dutch low-cost airline Transavia can choose from a range of sandwiches (EUR 4.50 to 5.00) from local producer Sanday’s. Not your typical airline sandwich, this product is made by hand on the day of departure and uses organic bread and quality ingredients (video here). In fact, InflightFeed has voted the Sanday sandwich as one of the best paid-for sandwiches in the sky.
Hawaiian Airlines
Hawaiian Airlines, meanwhile, has teamed up with local food producers to provide passengers with tastes from Hawaii. Kona Chips, a family owned business which has been around for 50 years is on the menu, along with the Kauai Kookie company and the Punalu’u Bakeshop, which all add a local element to the in-flight catering offering.
Read full article »
Japan Airlines partners with Kentucky Fried Chicken to serve ‘Air KFC’ meal up in the air
By Raymond Kollau, airlinetrends.com
29 November 2012 | Japan Airlines (JAL) has developed a reputation when it comes to collaborating with well-known consumer brands in order to add an extra touch to the onboard experience, a practice dubbed ‘Branded Brands’ by trendwatching.com.
Branded amenities
For example, JAL has recently launched partnerships with Shisheido to develop special in-flight menus to celebrate the 5th anniversary of its domestic First Class during December 2012, while a collaboration with Jean-Paul Hévin will see JAL serving macarons from the French master chocolatier in First Class and Business Class until January 2013. Meanwhile, passengers In Premium Economy are served icecream from artisan brand Dean & DeLuca.
In First Class, JAL offers passengers Bose noise-cancelling headphones, as well as pillows and an extra matrass pad that have been custom-made for the airline by Tempur. JAL’s upcoming ‘Sky Suite’ B777-300 aircraft will feature pillows and matrass pads made by Japanese specialty brand Airweave in First and Business, while the airline’s new 777s and B787 Dreamliners feature so-called ‘washlet’ toilets from Japanese sanitary brand TOTO.
For more on how airlines can improve the passenger experience by teaming up with well-known brands, see our article for the Airline Passenger Experience Association (APEX).
‘JAL AIR Series’
In recent years, JAL has also partnered with several Japanese fast food chains in order to recreate their signature dishes as in-flight meal and offer passengers a taste of Japan at 30,000 feet. Following earlier collaborations with local food chains such as Mosburger (AIR Mosburger), Yoshinoya (AIR Yoshinoya) and Edosei (AIR Nikuman), JAL has just announced its latest partnership with fastfood chain Kentucky Fried Chicken, the 7th collaboration in the ‘JAL AIR Series’.
Read full article »
WestJet teams up with local restaurants across Canada to serve fresh sandwiches sourced from the city of departure
By Nikos Loukas, InflightFeed
1 November 2012 | On many flights originating in Canada, WestJet offers a little taste of home. Whether it’s a meaty Spolumbo’s sandwich from Calgary, a Thai chicken wrap from Vancouver’s Bread Garden or the smoky pastrami from Au Pain Doré in Montreal, WestJet is offering an increasing number of locally made fresh sandwiches on most flights over 2.5 hours in length. All sandwiches cost CAD 6.50 (CAD 6 when pre-ordered).
“We want to offer our guests onboard menu items that will enhance their WestJet experience and support the communities we serve,” says WestJet’s On Board Product Manager Layne Ward. “Being able to partner with local caterers to offer guests a wide variety of fresh sandwiches is ideal.”
The sandwich story all started in 2010 in Calgary with a WestJet executive’s penchant for the chewy Italian sandwiches created by three ex-Calgary Stampeders football players at the local Spolumbo’s restaurant. “They were here having lunch, talking about airplane food, and wondering why it couldn’t be more local and more fresh,” says Tony Spoletini, one of the owners of the popular Italian sausage shop and deli.
Local, fresh
The Spolumbo’s crew signed on for a test run and, when guests gobbled up their airline sandwiches, WestJet looked for entrepreneurs in other Canadian cities to expand the program. Now, fresh and unique sandwiches are loaded on board every day from caterers and delis in Victoria, Vancouver, Edmonton, Calgary, Winnipeg, Toronto, Hamilton, London, Montreal and St. John’s.
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Finnair partners with iconic Finnish designers Marimekko for inflight amenities
By Jonny Clark, TheDesignAir
28 October 2012 | Finnair‘s inflight product has always been efficient, clean and simple, perhaps seen by most as more ‘bland’ than ‘brand’. However, they have recently launched a brand new partnership with Finnish designer Marimekko to provide them with new table-wear and fabrics for their airline.
Marimekko’s simple and elegant retro prints are all about great splashes of colour and with this injection into the airline, they will bring the fun back to flying Finnair, targetting specifically their Asian routes.
Finnair earlier this month showed off their new Marimekko liveried A340, that is adorned with Maija Isola’s iconic ‘Unikko’ flower motif, currently flying Asia routes from Finland. In the spring, when the new in-flight products will be rolled out, a second Marimekko livery with join the long haul fleet.
Stated on the reveal of the new design partnership, “Finnair has a strong design heritage, and this cooperation brings our design thinking to a new level,” says Mika Vehviläinen, Finnair CEO. “Our goal is to become a design airline, and bring our customers unique experiences for all five senses. Cooperation with Marimekko is an important step towards this target. Finnair aircraft will become roving ambassadors of timeless Finnish design and creativity, giving our customers a special experience when they fly with us.”
They will eventually be selling limited edition Marimekko-Finnair products onboard, in a move recently taken by KLM with their design partnership with Hella Jongerius for their Wold Business Class cabin, also being launched next year.
Read full article »
In-flight beverages go functional
By Nikos Loukas, InflightFeed
29 August 2012 | The Airline Passenger Experience Association recently wrote an interesting article regarding the ailments associated with flying at high altitudes and changing time zones, such as dehydration, dry eyes, leg pain, and swollen feet. It’s comforting to know that airlines are responding to the wellness/health trend with functional food items. Here are some innovative products which are making their way into the market, some of which are also being provided to cabin crew as part of their crew meals to help them through their work day.
Vitalit Labs
Amsterdam-based Vitalit Laboratories has developed the FlyFit range which is based on superfruit ingredients to fight flying fatique. The product range consists of nutritional bars, vitamin C shots and functional beverages and the company says its goal is to provide airline passengers and crew with a healthy alternative for their onboard snacks and drinks.
FlyFit’s nutritional bars (fibers, vitamins, minerals), anti-oxidant drinks (containing superfruits such as pomegranata and blueberry) and vitamin shot (can be taken without water and contains vitamin C and zinc) aim to boost resistance, prevent dehydration and reduce tiredness and fatigue.
The FlyFit Combo (anti-oxidant drink and nutritional bar) is currently served onboard a large number of Air Berlin, as part of their complimentary onboard service. The drinks and bars come ready-packed in a cardboard trolley drawer, so no extra handling from cabin crew is required. Virgin Australia, meanwhile, began offering the nutritional bar on board select flights in Australia as part of their complimentary in-flight snack boxes.
Vitalit Lab’s latest product, called FlyFit Flow, has been developed in cooperation with DSM, which is the world’s largest producer of nutritional and functional ingredients for the beverage industry. FlyFit Flow is a functional beverage high in anti-oxidants that contains Fruitflow as an active ingredient, which according to the companies, is the first ingredient scientifically proven to contribute to healthy blood flow for up to 18 hours. FlyFit Flow will be available by the end of this year.
Read full article »
Aeroflot teams up with nutrition experts to develop in-flight ‘sports menu’ for the 2012 London Olympics
By Raymond Kollau, airlinetrends.com
21 August 2012 | Airlines around the world have been getting creative in order to highlight their link with the recently held 2012 London Olympic Games in ways that went beyond the traditional, static, means of advertising. South African Airways, for example, has held a public competition that challenged South African youth to design “an iconic visual which captures the spirit of South Africa.” The winning design was then painted on an A340 aircraft that flew the South Afrian Olympic team to London.
Olympic ‘home carrier’ British Airways, meanwhile, organized a ’Great Britons’ co-creation contest that saw top British talent develop an inflight menu inspired by the 1948 London Olympics, an aircraft livery that creates an illusion of a dove, and a short-film that was shown onboard BA flights and at the pre-opening of the Games. BA also launched an airline themed pop-up venue – called ‘Flight BA2012’ – in the run up to the Games.
Olympic sports menu
Russian flag carrier Aeroflot has come up with another innovative way to offer passengers an ‘Olympic experience’ onboard. As the official carrier of the Russian National Olympic Team, the airline has teamed up with nutrition experts from the Russian Olympic Committee to develop a a special ‘Olympic sports’ menu that is served onboard Aeroflot flights from Moscow to London in August.
Says Aeroflot CEO Vitaly Saveliev, “Transportation of the National Olympic team is our honourable duty to our country. We contribute to the higher achievements of our athletes by having nutrition experts from the Russian Olympic Committee produce a special sports inflight menu.”
According to the input from the Russian Olympic nutrition experts, the basis of the sports menu had to consist of “protein-rich, lean meat, poultry, fish, eggs and dairy, to be either stewed or boiled, and served with fresh vegetables and fruit.” Fried dishes and sweets were off limits as they are “full of fats and carbohydrates.”
Read full article »
Austrian gives passengers the option to pre-order a premium meal at the airport
By Nikos Loukas, InflightFeed
10 August 2012 | Austrian Airlines is part of a growing number of airlines who are providing passengers with the option to pre-order and pay for a premium dining option in economy class. Whilst not the first they are certainly making it more convenient for passengers to pre-order meals by introducing new innovations in the passenger experience, as well as providing excellent meal choices for passengers.
Premium meals in Economy, for a fee
In the last 12 to 18 months we have seen a sizable increase in the number of airlines offering economy class passengers pre-order ‘a la carte’ meals. Only last week US Airways announced a tie up with Air Meals to offer several pre-order meal options ex Philadelphia and Charlotte to over 24 destinations worldwide making them the only American based carrier to offer such services to their international passengers. In Canada, Westjet is trialing pre-order meals on flights out of Toronto on routes of 2.5 hours or longer to 35 destinations, and within the USA Delta has its’ offering of the DineUp pre-order meal options on select transcontinental services across the country.
In Europe, KLM was first to pioneer the introduction of a la carte dining for long haul services in economy class, whilst Air France followed suit recently with the introduction of their fabulous pre-order range. More recently Estonian Air is now offering pre-order meals to and from Tallinn to over 18 destinations across Europe.
Austrian x DO & CO
Austrian Airlines’ new a la carte offering includes innovations such as being the first airline to offer paid premium meals on flights out of their Vienna hub, but also on flights that depart from New York. Many other pre-order long haul offerings only allow passengers to pre-order from the airlines home port, allowing the airline to control the product and the quality. By using DO & CO Austrian is able to control the quality in both ports as the catering provider has stations in both cities, something that some other airlines can not offer at the moment.
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Frontier Airlines lets travellers choose their favourite local beer to be served onboard
19 April 2012 | Catering to increasingly sophisticated passengers who want to try something new besides the generic soda and alcohol brands available onboard, a growing number of airlines serve local niche beverages inflight, which adds an authentic element to the experience and supports the local economy as well.
Virgin America, Porter, Alaska AIrlines
Especially, small to medium-sized airlines in North America offer local microbrews onboard, as they are more rooted in local communities, while their relatively small scale allows local breweries to guarantee supply.
For example, Virgin America offers local beers from micro breweries such as Gordon Biersch, Black Star and Blue Moon, as well as Californian wines and premium spirits, for sale through its touch screen IFE ordering system. Passengers onboard Alaska Airlines’ subsidiary Horizon Air can choose from a selection of free wines and microbrews from the Pacific Northwest. And emphasizing its Toronto roots, Canadian boutique airline Porter Airlines serves complimentary beer from the local ‘Steam Whistle Brewing Company’, whose brewery is located less than two kilometres from Porter’s base at Toronto’s City Centre Airport.
Frontier Airlines
The latest airline to ‘tap’ into the local beverage trend is Denver, Colorado-based Frontier Airlines. Combining two popular trends – local catering and social media – Frontier has just launched a Facebook campaign in which it asks the public to vote for their favourite local beer to be served onboard Frontier’s flights. In the airline’s words: “What’s on tap? You tell us. We’re having you – our fans and passengers – choose which local Colorado beer to feature onboard each month as part of our rotating tap. This month choose between Dale’s Pale Ale, Upslope Pale Ale, Colorado Native, or Crabtree Oatmeal Stout. Voting ends May 15 and the winning Colorado brew will be featured onboard starting June 1.”
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Japan Airlines teams up with local fast-food chains for onboard catering
13 March 2012 | Besides teaming up with electronic brands such as Apple, Samsung (tablets) and Bose (noise-cancelling headphones) in order to provide passengers with a better in-flight experience, a number of airlines also partnered with well-known coffee brands to give passengers their favourite cup of coffee up in the air. Examples include Starbucks coffee served on board flights by Alaska Airlines and Porter Airlines, Dunkin’ Donuts coffee on Jetblue, and freshly brewed cup of Nespresso for passengers in First Class on SWISS’ flights. Iberia, meanwhile, has sold sandwiches from Spanish chain Fast Good (co-owned by star chef Ferran Adria) as part of its paid catering offer. Now Japan Airlines (JAL) has come up with an innovative twist for its onboard menu by teaming up with well-know Japanese fast-food chains.
Air Yoshinoya
Japan Airlines has partnered with Yoshinoya – the largest chain of beef-bowl restaurants in Japan – to bring the chain’ trademark dish to passengers on select international flights. The campaign started on March 1st, 2012 and for three months passengers on JAL flights from Tokyo Narita to New York, Chicago, Los Angeles, London and Frankfurt in every cabin class are served an ”Air Yoshinoya box” – the JAL version of the establishment’s specialty beef-bowl.
Specially designed and packaged to be served onboard, the rice and beef have been placed in separate boxes, letting passengers put their own meals together just before they eat. Considering the lower humidity in the cabin, Air Yoshinoya also comes with more sauce so that customers taste the same succulence as the beef bowl served in shops, while the beef, ginger, shichimi (seven-flavored spice) and pickles served are just as customers would find in all Yoshinoya outlets in Japan.
‘Air Yoshinoya’ is offered in economy and premium economy as a second meal and as an à la carte option in the premium cabins. According to JAL. the in-flight meals were created to give travelers a taste of Yoshinoya restaurants, saying that “With Air Yoshinoya, customers will be delighted at the familiar taste of the well-loved beef bowl at several thousand meters in the air.” JAL expects to serve 75,000 meals during the three months of the offer.
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SAS promotes free coffee and tea on short-haul flights with design contest
6 February 2012 | Scandinavian Airlines is one of the few ‘full-service’ airlines in Europe that let passengers in Economy on European flights pay seperately for their drinks and meals. Brussels Airlines and Iberia are among European airlines with a similar catering service on short-haul flights, while no doubt other European full-service carriers are contemplating this concept for their loss-making short-haul operations.
However, as complimentary coffee and tea in Economy is “one of the most asked for products by customers”, SAS at the end of January 2012 reintroduced the free amenity on all its domestic and European routes.
“Free tea and coffee, but the design is up to you”
To promote the introduction of the ‘upgraded’ service, SAS has just launched a public contest for the design of a new paper mug (current design here) to be used on its flights. In the airline’s words: “Now we serve free coffee and tea to everyone on our flights, both domestic and to the rest of the world. You can make sure that we do it in style. Take part in our competition to design the new coffee cups on SAS flights. If your design is the best one, not only will we serve coffee and tea in YOUR design to more than 70.000 passengers every day, but you will also get 100.000 EuroBonus Extra-points.”
Participants in the contest have to use a template for their design and can submit it at flysas.com/design before February 29th 2012. A SAS jury will then select the ten best designs, which will presented on the campaign website www.flysas.com/design and on SAS’ social media channels in the first week of March. After the general public has casted their votes for their favourite design, the winning design will be announced 20 March 2012 and will be featured on the cups for 3 to 6 months.
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How Lufthansa and British Airways are competing with Emirates on Indian routes
By Vivek Mayasandra, Take Flight Project
13 October 2011 | As the global economy dynamically changes, all major airlines are focusing on the rapidly growing middle class and business markets of the BRICs and the ‘Next 11’ as a new source of growth. According to Boeing’s latest outlook, these emerging economies will collectively occupy over 60 percent of passenger flows by the year 2030.
India
Last month we discussed how Emirates is capitalizing on new passenger flows, for example connecting Asia with Africa and with Latin America via its Dubai hub. A good showcase of the challenge that the rise of Emirates is posing to European legacy carriers is India, since the subcontinent is the second largest market for both British Airways (50 weekly flights to 5 destinations in India) and Lufthansa (52 weekly flights to 7 destinations), after the United States.
India is also Emirates’ largest operational market with 185 flights a week to 10 destinations. Says Orhan Abbas, vice president India and Nepal at Emirates, “The Indian market is a very important one for us as Indians have overtaken the British as the single largest tourist group on Emirates.” In the 2010-2011 fiscal year, Emirates’ revenues from India grew 24 per cent to USD1.7 billion, while traffic grew with 10 per cent.
Emirates’ aggressive approach has resulted in significant market shares on international flight routes from India; the airline currently holds 35 per cent on routes from India to Britain, 40 per cent to France, 20 per cent to Germany, and 31 per cent to New York. The airline’s low prices and large network in India make it an attractive option, and on the popular route between India and North America, Gulf airlines such as Emirates are virtually the only practical option for travellers from second-tier Indian cities. A passenger from New York on the way to, for example, Thiruvananthapuram, has to connect twice when flying via Europe (e.g, at Frankfurt and at Delhi), compared to a single connection at Dubai.
Besides the large number of Indians working in the Gulf states, “one of the reasons for Emirates’ success is that so many Indians love transiting via Dubai,’’ says Madhav Oza of Blue Star Travels, one of the biggest travel consolidators in Mumbai. “The shopping, easy visas and simply the familiarity with the city often makes them choose it over colder and more congested European hubs like Frankfurt, Paris or Brussels,” he says.
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British Airways brings umami to passengers
10 October 2011 | Earlier this year, British Airways teamed up with celebrity chef Heston Blumenthal, well-known for his quirky Fat Duck Restaurant and highly experimental dishes such as snail porridge, in an innovative project to take airline food to new heights. The relationship between Blumenthal and British Airways has been on-going since the popular television series ‘Mission Impossible’, which saw Blumenthal tackling the kitchens at many British institutions, with British Airways being one compliant victim.
In the Mission Impossible episode with British Airways, which aired on Channel 4 in March 2011, Blumenthal tackled the issue of what happens to food and the ability to taste at altitude, combined with the confines of an aircraft’s galley area. 35,000 feet above ground, Blumenthal gave the TV audience a glimpse into airline food, while convincing catering experts Gate Gourmet that unlike salt and sugar, which need to be stronger to savour in high altitude, umami-rich ingredients stayed the same. Blumenthal has long used umami, a savoury flavour known as the ‘fifth taste’, which occurs naturally in foods such as seaweed, tomatoes, mackerel and parmesan cheese, to push the taste barriers at his Fat Duck restaurant. After several experiments, Blumenthal then went on to win over passengers, as well as BA executives, with a tasty, umami-rich ‘seaweed cottage pie’.
Umami in the Air
The findings from ‘Mission Impossible’ encouraged BA’s catering staff to change menu plans, use of ingredients and the way in which food is prepared. Furthermore, BA invited Blumenthal to help to create their new, umami-based menu, using cheese, spices and seasonal produce. Says Mark Hassell, British Airways’ head of customer experience and a tasting panel judge on the Mission Impossible show: “There is a real science to food at altitude and with his innovative and creative approach, Heston’s work has been really interesting to us.”
From June 2011, BA’s on board menu in Business and First features umami dishes such as classic tuna Nicoise, roasted Mediterranean vegetables, sauteed salmon and gilt head bream with soy sauce and shitake mushrooms, and asparagus with pea and broad bean dressing and poached hen’s egg. Read full article »