Bon Soirée sees increase in demand for Great British food and healthy options during summer 2013 | Press Release

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Press Release

Issued by Bon Soiree.

October 8, 2013

Bon Soirée sees increase in demand for Great British food and healthy options during summer 2013

Provider of fine dining for private jets, Bon Soirée, has reported on the changing demands of its customers and has revealed a surge in requests for traditional British food as well as a continued increase in health conscious choices from their executive aviation passengers.

The Bon Soirée team conducted an analysis of the trends in food ordering for the last six months following a New Year review at the start of 2013. The results showed that visitors to the UK this summer seem to be caught up in the nation's celebrations of events such as the birth of the royal baby and have been influenced by programmes like The Great British Bake Off, resulting in a huge spike in demand to create vintage style afternoon tea, designer cupcakes, cakes and biscuits and speciality teas.

Owner and founder of Bon Soirée, Derek Freeman commented “It has been fascinating seeing what our chefs have been cooking for our passengers over the last six months. The increase in requests for cream teas, cocktail sandwiches and cakes makes us realise how the mood of a particular period can alter the food choices of clients. The provenance of the food served by Bon Soirée has become of increasing concern to our passengers with crew regularly specifying Welsh lamb, Scottish beef, regional cheeses and even specific waters for the origin for their salmon. UK based clients appear to be tuned in to the quality that is often assured by ordering seasonally available food”.

As with the start of the year, health continues to be a key factor in the minds of the crew and passengers with 25% of US catered flights opting for meat free dishes that are low in fat and high in fibre. One in every 15 orders catered for by the chefs at Bon Soirée are for gluten free products and for those with a lactose intolerance.

Over 20% of the Bon Soirée orders were from Russian flights making it the busiest region catered for by the ever adaptable team at the award winning catering company. To meet this demand the team have provided food such as Balik salmon, smoked fish and caviar as well as traditional Russian dishes.