Beige, bland, unidentifiable — aeroplane food doesn't generally enjoy the highest of culinary reputations.But I'm one of those people who eagerly await the moment on a long haul flight when I peel back the silver foil to discover what's in store for breakfast, lunch or dinner.What's always interested me is how aeroplane food actually gets made. And what goes into producing thousands of meals ready to be heated and served at 38,000 ft in the sky.
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