Alison Price on Air launches new themed menus

Alison Price on
Air has announced the launch of a series of new themed menus designed to
accommodate the increasing variety of client nationalities and cuisine requests
received for their elite catering service. The first themed menu has been
created in conjunction with Tamarind, the renowned Mayfair restaurant. The restaurant has held a Michelin star since 2001 and
continues to wow guests with its inventive dishes, beautiful presentation and
excellent service.

Under the new agreement Tamarind will prepare the Indian food in their
dedicated kitchens and will then use specifically designed packaging created by
Alison Price on Air to keep the food fresh, and in position, to ensure minimal
handling by the flight attendants. Dishes are also accompanied by specifically
designed flash cards to ensure the attendants present the food in the correct
manner. Deliveries to the executive aircraft will then be made by the
Alison Price on Air team as with their standard menu.

“We chose to
work with Tamarind as their aims and values are very similar to ours,”
commented Daniel Hulme, director of inflight services at Alison Price on Air.
“We have previously worked with them on a number of events and their attention
to detail, focus on providing the best food possible and ensuring customer
satisfaction mirror the qualities we strive for at Alison Price On Air, a
partnership for the in-flight service was a natural progression.”

“We experimented
with a number of the Tamarind dishes to see what would and wouldn’t work as we
had to be sure we delivered the quality that our customers expect,” says Hulme.
The new dishes, which include Padpi Chaat a spiced chickpea dish, and Pudhina
Lamb chops tenderly spiced chops with a chilli yoghurt, will be available from
the end of October to all private flights from the London area. Alison Price on Air is also
researching bespoke Middle Eastern and Asian menus. “The client spectrum is so
broad and we are determined to provide them with as much choice, variety and
continued quality as we can,” concludes Hulme.