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Food for thought on bmi longhaul routes

25th May 2007 Print
bmi is further enhancing its restaurant in the sky experience with new menus for all cabins inspired by the summer months. A special panel works carefully on creating the new menus, taking inspiration from the flight destinations and also current culinary trends.

The panel, including the on-board chefs, will try all the meals for the best possible results, sourcing high quality ingredients and ensuring that the same tastes can be achieved in the air as on the ground.

Lisa Meredith, marketing manager consumer leisure, says: “We change our menus every four months on the longhaul routes. This is to ensure that our product remains fresh and keeps up with culinary developments. We want to offer the best possible variety and ensure that our passengers will be offered something new each time they fly.

“We have a fantastic dedicated team contributing to our food. This includes an on-board chef from the business cabin, a truly unique experience for bmi passengers.”

bmi is the only transatlantic airline to feature an on-board chef who freshly prepares restaurant quality food from a specially created menu. Passengers are served by the chef using real china. They can choose from meals such as lobster and prawn fish cakes with lemon crème freche for starters and braised lamb shanks which can be cooked as preferred for a main meal.

Jack Bradley, bmi chef in the business cabin says: “I am looking forward to cooking the new summer dishes. I enjoy getting first hand feedback from passengers when we serve their meals and we always take this into consideration when deciding what to put on the new menus. Airline food has a very poor reputation but we pride ourselves on our menus at bmi and have proved that airline food does not have to be unhealthy or bland.”

Delicious, substantial meals such as roast beef with vegetables, roast potatoes and Yorkshire pudding or macaroni cheese with sundried tomatoes are served in the economy and premium economy cabins on all flights departing from Manchester.

Passengers in premium economy have an added bonus of a complimentary wine list. All wines have been carefully chosen to match the dishes on offer to complete the culinary experience.

Inbound menus in all cabins are different depending on the location they are leaving. Passengers travelling in economy or premium economy from Chicago could choose fusilli pormodoro or cottage pie while passengers from the Caribbean would be spoilt for choice with penne pasta with broccoli and pesto sauce or braised beef with rice, among other options.

Meals are complimentary in all cabins and the various delicious options use the best ingredients. There is also a desert selection and a separate breakfast or lunch menu, depending on the time of flight.

bmi flies direct to Antigua, Barbados, Chicago and Las Vegas from Manchester and direct to Riyadh and Jeddah from London Heathrow.

For further information, up to date schedules and lowest fares to all destinations, visit