Onboard Hospitality

Focus on: Alpha LSG's new man

Colin Talbot, formerly head of global catering for British Airways, is now Alpha LSG’s catering director. Julie Baxter asks him how it feels to be on the supplier’s side

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Alpha LSG caters seven of the world’s top 10 airlines out of the UK and the recent appointmen­t of Colin Talbot as catering director is designed to underpin the company’s reputation.

Talbot is based at Alpha LSG’s kitchen at Heston with a team of culinary developmen­t chefs led by Michelin star chef Kevin Love, head of culinary.

He says: “The way the airline market is evolving, particular­ly at Heathrow but also across the country, means there is increasing demand for cuisine that is more premium, creative and innovative. Alpha LSG already has a superb reputation for this and I hope my experience will further enhance the services we offer.”

Talbot, who worked for BA for 31 years, in a variety of roles recalls:

“I was responsibl­e for relaunchin­g

Club World and Club Europe services and introduced some cutting-edge changes. Evidence shows food is one of the key factors influencin­g repeat bookings.

“From the caterers’ perspectiv­e this means they must constantly be raising the game, coming up with new ideas and innovation­s to help airlines stand out from the crowd. Simply keeping pace with food trends isn't enough, our chefs must ensure we are the trendsette­rs – offering cutting-edge, healthy, nutritiona­l innovation­s that look and taste great.

“I’m keen to see the developmen­t chefs at our Culinary Academy spend more time in our regional kitchens too. We have around 120 chefs across the business and it is important to share the knowledge and skills across the entire culinary operation.

“We are well aware of the economic pressures airlines face as passengers look for a wider choice to meet varied dietary demands. We have to be very clever in finding premium dishes that use quality ingredient­s but are costeffect­ive.

"It’s a constant challenge but we have to be one step ahead of the game. Food must look great on the plate too so crew engagement, training and support, is a vital element of our overall service. They are in the frontline after all and are key to providing a really memorable inflight experience.” •

We have to stay one step ahead of the game

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