Issued by On Air Dining.
November 10, 2014
Following a significant round of investment, led by former UK ceo of Airbus Group Robin Southwell, On Air Dining, creators of one of the world's leading inflight dining experiences, has moved to a new home at London Stansted's Diamond Hangar.
The new 4,000 sq ft facility boasts direct airside access straight to parked or hangared business jets and positions On Air Dining right in the heart of the business aviation community. The company recently rebranded with a name that aligns itself closer to the sector; the physical move to an airport location further reinforces its commitment to expanding its culinary aviation offering. With its new base at Stansted On Air Dining will also be better positioned to target the wide body market, which it is targeting as part of its expansion strategy.
“Wide bodies are regular visitors to Stansted Airport and we want to be able to provide these vvip clients with the best inflight dining experiences possible. We are even investing in a high-loader which will enable us to control our own delivery and catering provision, this is key when handling the large and high value orders this part of the business aviation sector requires,” said Daniel Hulme, ceo, about the company's plans.
The On Air Dining kitchen at the Diamond Hangar has been modified and specifically re-designed to accommodate the needs of the culinary requirements for the aviation sector. It features state-of-the-art cooking equipment, and a dedicated pastry area in addition to an extensive storage area. Maximising the benefits of the new kitchen the On Air Dining brigade has developed a new menu for its expanding clientele, which covers a range of dishes from perennial favourites such as the signature dish Tuna Nicoise to modern contemporary plates such as Sous Vide Cod in Miso Sauce.
A tasting room has been designed to offer a relaxed, comfortable space for On Air Dining to provide personalized tastings for prospective customers, is large enough for corporate entertaining, and will also provide operators a venue for showcasing their inflight services. In addition it will incorporate a presentation area for luxury cabin accessories including china, flatware, and crystal and recognising the importance of enhancing the passenger experience On Air Dining will also be displaying luxury products that complement its services.
“We spoke to our clients, flight attendants and bizjet owners all over the world in determining where we should establish our first dedicated new kitchen,” said Daniel Hulme. “Here at London Stansted with our dedicated team of chefs and operations personnel we will be able to conveniently cater for the whole range of aircraft up to heads of state' visiting B747s. For the first time our vehicles and team will be able to load freshly prepared food directly from the kitchen on to the aircraft. Importantly too, we will be able to train visiting flight attendants from Europe, the Middle East and the USA, on how to prepare our cuisine and invite them to our regular culinary training days,” he added.
On Air Dining is internationally renowned for its expertise in training and food handling expertise and Daniel Hulme has served as vice chairman of the European Corporate Aviation Flight Attendants Committee, endorsed by NBAA/EBAA, for two years.