It’s an open secret that private jet food is dreadful – here’s why
telegraph.co.ukbusiness aviation airport, increased by 54 per cent, and are eight per cent above pre-pandemic levels for the same period.One might assume that high among the attractions of flying by private jet would be meal options more bountiful than a mere chicken-or-fish choice.
The reality of in-flight catering, however, can bring first-time passengers back to earth with an almighty bump.'The popular view is that it's all fine dining and Champagne on board,' says Daniel Hulme, a former chef who is now CEO of On Air Dining, which supplies meals to private jet companies such as pre-owned plane specialist Jetcraft. 'But what is usually requested is salads and sushi.
Five-course meals just aren't feasible on most private aircraft.'Space restrictions are the greatest limitation to serving haute cuisine on high, according to Steve Varsano, CEO of The Jet Business in Mayfair, the corporate aviation equivalent of a Park Lane car showroom. 'Sixty per cent of corporate jets are the size of a minivan you can't stand up in.
A plane that holds six people might have space for a tray of terrible sandwiches wrapped in plastic. The food isn't meant to be a delicacy, it's just energy.'One chef, however, recently introduced fine dining to the clouds.
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