Between 1976 and 2003 approximately 2.5 million passengers flew on Concorde's commercial flights, travelling (and dining) at twice the speed of sound. The supersonic airliner transformed the way the world travelled for a brief period, cutting down flight times and offering a luxurious new way of flying. While airline meals date as far back as 1919, none have quite matched Concorde's for sheer lavishness. Here we step back in time chronicling Concorde's distinguished food history, from the celebrity chefs involved to the decadent meals served.   

Click or scroll through our gallery to discover Concorde's incredible foodie journey, from start to finish. 

Travelling faster than a bullet comes with its compromises and Concorde’s first cabins were small and often cramped. While the planes were initially modestly decorated, commercial travel to New York become increasingly popular (largely thanks to the fact that flying from Europe to the Big Apple took half the time on Concorde as it did on a regular jet) and soon the clientele became richer, cabins more luxurious and food more indulgent. Menus were elaborate, featuring canapés, at least three courses, cocktails and an impressive wine list – vintage Champagne for brunch and plenty of caviar was the norm. 

What made Concorde stand out from other planes (aside from its incredible speed – it reached up to Mach 2.04, which is very fast) was the level of luxury and attentiveness. Paying passengers were treated to fine foods such as Angus beef, Scottish smoked salmon, caviar, lobster, guinea fowl, truffles, foie gras and Champagne. The cuisine was largely French or English and the meals were anything from three to six courses long, which meant passengers spent most of their time onboard eating.

Critically acclaimed French chef Paul Bocuse was one of the culinary names selected to create the elaborate menu that marked Concorde’s maiden flight in 1969. Bocuse was known for his culinary prowess and gained multiple Michelin stars and awards throughout his illustrious career. The chef was famed for pioneering nouvelle cuisine, a style of French cooking that rejected tradition and focused on seasonal ingredients and natural flavours. Following his involvement, many other celebrity chefs contributed to Concorde’s foodie legacy over the years. 

Marking the launch of Concorde in 1969, celebrated French chef Gaston Lenôtre was enlisted to commemorate the occasion with a grand dessert. The chef impressed with his gâteau Concorde, a decadent cake made from chocolate mousse and chocolate meringue. Striking and delicious, it was a standout bake that people adored.

Towards the end of Concorde’s reign in the sky, renowned Michelin-starred chefs including Michel Roux Snr. (pictured), Richard Corrigan, Shaun Hill and Vineet Bhatia all contributed to British Airways Concorde’s in-flight menus. Although on the flight the air staff lacked space and time, the high quality of food and service was never sacrificed. 

Concorde began flying in 1969, but it wasn’t until 21 January 1976 that the first supersonic passenger flight took place. Two planes took off simultaneously: a British Airways flight flew from London, England to Bahrain and an Air France commenced from Paris, France to Rio de Janeiro, Brazil via Dakar, Senegal.

As you might expect from such a historical moment, the menu on the first British Airways Concorde flight was elaborate and exciting. Passengers devoured the likes of Dom Pérignon Champagne, lobster and caviar canapés, fillet steak and palm heart salad with Roquefort dressing. The meal was closed off with fresh strawberries with cream and lots of tea and coffee to wash it all down. 

Royal Doulton, Conran and Nachtmann were some of the esteemed companies that designed quality fine bone china, silver-plated cutlery and crystalline glassware for British Airways Concorde flights. Air France treated its guests to tableware of a similarly high standard, including collectable Raymond Loewy cutlery that – legend has it – Andy Warhol used to pilfer from the planes.

Although Air France and British Airways ran different operations and the dishes on each airline’s menus differed to some degree, the food was largely French cuisine, with some British classics such as game pie and a full English breakfast. Menus from both airlines were usually written in French and English. 

While British Airways' menu designs were primarily chic and simple, Air France’s options were often intricately illustrated with images of hot air balloons, French characters and stylised planes – as this 2002 Paris to New York City menu shows. In 1998, the famous French fashion designer Christian Lacroix created five different designs for a limited-edition menu for Air France Concorde.

While some passengers would claim that flying on Concorde was like attending a beautiful wedding – you remember the event but not the food – others disagree. Concorde menus can regularly be found selling on eBay or at collectors' auctions across the globe, with many of the gifts and tableware still proving popular decades after Concorde stopped flying. 

Concorde passengers flying from Bahrain to London in January 1976 were treated to an elaborate feast. An array of caviar and smoked salmon canapés were handed out to guests – though, a former flight attendant told Condé Nast Traveller magazine that these were disastrous due to the turbulent take-offs, which saw many of the small bites falling on the floor. Other luxurious menu items included guinea fowl with foie gras and oranges poached in Grand Marnier.

On 22 November 1977, British Airways' inaugural flight from London Heathrow to New York’s JFK was such an event that menus from the day now fetch more than £1,000 ($1,200) on online auction sites. The journey likely included a full meal service, including an amuse bouche, choice of main course such as saddle of English lamb, chicken breast or veal medallions with vegetables, indulgent dessert, cocktails and coffee.

On a typical British Airways Concorde flight from London to Washington, which took a mere four hours and five minutes (just a fraction longer than a direct flight from London to New York City), the menu boasted an array of delights. Passengers could expect to sip Champagne, a 1979 Chablis and a range of liqueurs, alongside canapés of galantine of chicken, caviar and smoked salmon and poached fresh crawfish garnished with a lobster claw. 

The main course consisted of a choice of pan-fried veal steak, fillet of turbot with seafood mousse, or marinated venison with three types of vegetables. This was followed by a light salad dressed with fresh figs and walnuts, before passenger were presented with a selection of English and French cheese. The meal ended with a dessert of woodland berries and cream, with freshly made coffee, cakes and chocolates concluding the journey.

Those on an onward or returning flight from Washington to London were in for an equally decadent feast. As well as endless libations, there were canapés topped with caviar, goose liver pâté and prawns. This was shortly followed by slices of Scottish smoked salmon finished with crab legs, lemon and buttered brown bread. 

The main course featured a choice of prime fillet of beef with sautéed chantarelles, an English-style game pie stuffed with venison, pheasant and mushrooms, or pan-fried trout with shrimp and capers. It was served alongside a selection of vegetables (think French beans, baby carrots and baked straw potatoes with artichokes), followed by a zingy avocado, pear and apple salad. The menu also showcased French and English cheeses and rounded off with strawberries Romanoff with cream and coffee.

Concorde’s luxury food and drink offerings showed no signs of waning in the 1990s, with British Airways offering an array of exciting options. Canapés continued to be served, including a cornet of Peking duck and a tartlet filled with hummus, while marinated Mexican-style prawns on a bed of spicy bean salad followed. Main courses featured a choice of grilled breast of chicken with cranberries, poached red snapper in a creamy crayfish sauce, baked aubergine with cheese or fillet of prime beef, all accompanied by a seasonal salad. This was always followed by a dessert, assorted cheeses and tea and coffee with cakes. 

A brunch menu offered by Air France in Concorde’s final few years included an appetiser of fresh fruits (think mango, kiwi and red berries), followed by a choice of hot or cold plates. Options comprised of scrambled eggs with truffle, a vegetarian hotpot, Roman-style polenta with spring vegetables, marbled goose foie gras with truffle or monkfish mille-feuille with sautéed prawns. The meal concluded with a selection of French cheeses, pastries and breads.  

Marking the end of an era, Concorde flew for the final time on 24 October 2003. Flight BA002 took passengers, including actor Joan Collins and Sir David Frost, on one last journey from New York City to London. In the years that followed, aviation aficionados have been able to bid on the classy silver menus from that final flight on eBay and at collectors’ auctions, with many fetching premium prices.

The final breakfast featured an array of vintage Champagnes and Scottish smoked salmon with caviar. Luxurious mains, including prime fillet of beef, lamb cutlets, lobster fishcakes or a wild mushroom and truffle omelette followed. The meal ended with Greek yogurt and fresh fruit, gourmet cheeses and a buttermilk panna cotta dessert.