Press Release

Issued by Bon Soiree.

June 2, 2014

Bon Soirée, provider of fine dining for private jets, has reported its busiest period so far this year following an intense two days running up to the Monaco Grand Prix. The Hertfordshire, UK, based company had staff working around the clock to cope with the demand from Jets flying to the event from all of the main London airports.

Bon Soirée saw a particularly large increase in business at London Luton, Farnborough and Northolt airports with Luton seeing the largest portion of traffic. The majority of the orders coming into the team were requests for catering on large jets such as Global and G550 aircraft and for groups of 6 or more passengers.

Derek Freeman, owner of Bon Soirée commented “During this incredibly busy period there were some clear favourite dishes being ordered from our spring and new summer menus. Sea bass, fillet of beef and our ever popular smoked duckeas well as the assiette of seserts were ordered by the majority of our customers who were trying the dishes for the first time and by those who have enjoyed their choices before and are requesting the same food again.” Mr Freeman added, “Health continues to be a key factor in the minds of the crew and passengers with a number of the flights opting for meat free dishes that are low in fat and high in fibre. One in every 15 orders catered for by our chefs were for gluten free products and for those with a lactose intolerance”.

Bon Soirée head chef, Oliver James, is developing more dishes for the summer menu as the team prepare for the next significant event, the FIFA World Cup in Brazil. James will be working with pastry chef Rob Oliver to enhance the experience of the customers during this key event with some delicious themed delicacies.

The Bon Soirée ordering App can be downloaded from the Apple store or from the website.