C R E W FO O D Haute cuisine Just what goes into a crew meal? By First Officer Victoria Bottomley, Log Board member, and Captain Simon Williams, Log Chief Editor A New York Times food critic once said: The quality of food is in inverse proportion to the altitude of the dining room, with airplanes the extreme example. I would like to say that is not the case; however, we will let you decide for yourself. Below, two food snobs review the best the airline crew-food world has to offer. British Airways... This restaurant has an abundance of choices. As I cross the threshold of the jetty, I consider todays curry or beef cheeks? The same as yesterday, and the day before, and the day before that. Before I started this job, I had not had a single beef cheek, and I now find myself wondering about all these poor cows that are unable to smile because DoJo & Co has decided they pair perfectly with dauphinoise potatoes and tenderstem broccoli. However, I have again found myself wanting to leave a bad Tripadvisor review for this restaurant. Despite being on a three-sector day, I have ended up trying to shove down what feels like a four-course meal (complete with lemon posset and the classic raisin/nut combo) in the time it takes to do a LHR-JER. A challenging and nauseating task. For digestif, a chocolate Lindt ball from a staff member hoping for an upgrade, followed by some tail-on prawns on a bed of shredded radishes, courtesy of a not hungry Club passenger. But, alas, there is one piece missing the lifeblood of the airline one might say. There is not one cheese board in sight (unless its Christmas, of course, in which case it comes with a little figgy chutney). My prediction for this restaurants success? No doubt its menu shall persist long after my uniform has ceased to fit me. 30 THE LOG Spr 24 pp30-31 Crew Food.indd 30 16/02/2024 11:11