Air Culinaire Worldwide has upgraded its London facility, based just minutes from London Luton airport.

The 8,700 sq ft kitchen, one of the largest in Air Culinaire's culinary arsenal, features modern cooking appliances, energy-efficient equipment, anti-bacterial flooring and walls plus high-efficiency LED lighting. The facility also has pass-through refrigeration portals to maintain cold chain compliance and retractable spray-down systems for sanitation.

In addition, Air Culinaire has introduced a new London Lifestyle menu featuring over 50 dishes inspired by street food, gastropub cuisine and multi-cultural fine dining. The menu includes dishes such as British smoked salmon, eight hour-braised BBQ pulled pork shoulder, pavé of pan seared duck breast and tonka bean Eton mess. Executive chef Aaron Watson, who has led the transition to the new kitchen and curated the new menu, says he is most excited about cooking and presenting crusted seabass with heritage tomato, fennel and kalamata.

"The next chapter is here, and as we reinvest in the future, this facility reflects our commitment to creating a promising future for our team members and customers," says senior vice president of global operations Steven Roberts.