The Sky Is The Limit

A happy meal that hits the spot

Flavour Bursts

At high altitude, the dryness and pressurisation of the cabins has been proven to reduce our taste buds effectiveness by over 30%. We know that we need to pack almost a third more flavour into every bite to make our products taste delicious. It's not as simple as adding salt, we apply science and culinary techniques to increase the size of flavour molecules in our products to hit the right spot. We also use natural umami (the 5th taste) from ingredients such as tomatoes, soy sauce and mushrooms to give that moreishness.

Choice Without Disappointment

Airlines typically plan to have three or four options in the premium cabins and a constantly changing split of 60% non-Veg, 40% Vegetarian products in economy. The further back you're seated, the more disappointed you can get with only veggie options left. We don’t sign up to that. We want you to be happy and delighted even if you didn’t get your first choice. Every product we make should stand on its own merit and deliver bags of flavours. Some of the tastiest products we’ve designed in recent months have been flavour packed vegetarian toasties and wraps using freshly made pesto, sauces, creative mixes and slow roasted vegetables. Our plant-based creations are just as impressive.

Big Kitchens

Dark kitchens are still huge in the restaurant trade but airlines have been using “big kitchen” centra production units for years. This allows for the freshest product to make its way onto the planes and has improved the perception of overcooked, poor quality airplane food. Our big kitchen is Around Noon London in Slough. Located only 20 minutes from the UK's largest and Europe's busiest airport, London Heathrow, it allows us to bring the best to our travel partners.