British Airways’ Culinary Heritage
Business Traveller India looks back at UK flag carrier’s evolving F&B trends
In 2019, British Airways celebrated its momentous centenary. Over these years, the ag carrier of the United Kingdom has constantly evolved its product o erings to be in line with the changing times. Especially, when it comes to their in ight food and beverage scene, there have been some major changes.
HERE ARE KEY HIGHLIGHTS FROM BRITISH AIRWAYS’ FOOD HISTORY 1927: Imperial Airways, a forerunner of British Airways, stated on its advertising platform that the stewards will serve light refreshments whilst pointing out interesting places en route to the destination.
MID 1930 S: Onboard Imperial Airways’ routes to Africa, the far east and Australia, were eats like foie gras or grapefruit, roast chicken, ox tongue and York ham along with Russian or green salad. is was complemented by peaches with melba Sauce and Cheshire, Camembert and Kra Cheese served with wine and cocktails.
1939 : British Overseas Airways Corporation (BOAC), which was a merger of Imperial Airways and the original British Airways, operated ight services throughout war period, o ering connectivity to even the remotest outposts of the British Empire. Sandwiches and food packed into thermos asks were carried inside the cabin.
1949: BOAC introduced rst class service on its Boeing Stratocruiser longhaul ights wherein a six-course dinner, a ernoon teas, cocktails and canapés were served. Complimentary cigarettes were provided upon take-o and post meals.
1953 : During this time, the Rolls Royce prop-jet Vickers Viscount was unveiled and British European Airways (BEA) came to be called as Silver Wing. Meal was presented in round china dishes, placed on trays with silver plated cutlery. Petits fours, bread roll, lobster mayonnaise and banana split were served.
1978 : British Airways rst and business class menu was inspired by the reign of ueen Elizabeth I. Ale and posset made by mixing hot milk, spices and liquors were enjoyed by passengers.
1986 : e La Brasserie meal service made its debut on night ights to Riyadh and Jeddah. Since, these were late departing ights, light bites were o ered instead of heavy meals.
1991 : British Airways revamped their economy class product as ‘World Traveller’. ere was an appetiser, a choice of hot main meals, a dessert, and on some routes cheese and biscuits were o ered.
2000 : e new Club World (business class) phase was characterised by a restaurant style and portion sizes were upped. e menu had the likes of strawberries dipped in hot chocolate, Chinese stir-fried cooked to order and fresh pancakes.
2010 : Food and drinks were served as and when desired, and an a ernoon tea, comprising picks from what was served at London’s Dorchester Hotel, could be relished.
2019 : For the rst time, British Airways introduced cutlery from Studio William, Dartington crystal glassware and chinaware by William Edwards. BTI