Long-haul Hunger

Aside from the restrictions and stale cabin air, it comes as no surprise to discover that on-board catering is the element most hated by frequent flyers

Drat. I’ve ripped the lever and now cannot open the orange juice, and I’m still reeling from the bite I’d sworn I wouldn’t take out of the lump of cold bread. Crumbs everywhere.
And worse, there's every chance I won't be allowed to move for the next thirty minutes.
 
Sound familiar? Worry not, since we’re probably not the first to experience that thoroughly insatiate sensation of being a long-haul traveller.
 
But aside from the restrictions and stale cabin air, it comes as no surprise to discover that on-board catering is the element most hated by frequent flyers. For if it's not the indeterminate meat, it'll be the kaleidoscope of unauthentic and foul flavours that'll have you wondering where all the airfare went.

However, these adverse preconceptions may soon be about to vanish.

The financial recession persuaded carriers to follow the route of low-budget airlines in charging customers for ambient food - packets of crisps/ bars of chocolate – but there is an emerging set who are investing finances in something completely different. For in an attempt to attract clientele, some have done away with conventional tray-filling methods and instead begun sourcing organic and more sustainable suppliers who offer products which paying customers would probably find appealing in a supermarket.
 
It’s already underway. Earlier this year, British Airways contracted the tried & test company Northern Foods – those behind Marks and Spencer's top notch ready meals - to cater short-haul flights. Long-established Gate Gourmet, which produces an average of 18 million meals a year for outbound Heathrow flights, have also recently spent a whopping £2 million on renovating their kitchens and befriending suppliers to help innovate their menus. 
 
Virgin Atlantic has done it slightly differently, for they were one of the first to offer first-class customers recognisable brands in the shape of well-to-do, well-known Rachel's Organic yoghurts.  But the raging popularity of this move has rid the delightful pots of their class barriers and are now also to be found as a favourite staple down in the doldrums of Economy. In a similar fashion, Tyne & Wear-based patisserie and ice-cream manufacturer's Beckleberry's, are now sweeping the floor with unbranded competitors, finding that their mouth-watering tubs of ice cream are starting to pop up on a plethora of trays.

And it doesn't stop there. North-Eastern caterers, Tanfield Foods, are fast gaining popularity with their pioneering new-look ambient food. By providing meals which can be stored at room temperature, there is now no use for the damaging culinary processes which so often rid ingredients of flavour. So if a TF Lamb Dahl ever reaches your lap, prepare yourself for something that has a similar taste to the stuff back on terra firma.

With changes afoot, it is worth keeping an eye on the changing world of long-haul flights - if anything because our vested interest may indeed save the world of inflight catering from disappearing all together. For if there is anything worse than a bland meal, surely it’s not having one at all.