At 35,000ft, where our taste buds change and water boils at 89C, there’s both a science and an art to ‘haute’ cuisine. Tom Kerridge was the latest chef to accept the challenge as he partnered with British Airways to to create a special August inflight menu to celebrate their centenary.
In a love letter written in the clouds to British ingredients, Tom created a locally sourced menu that included Dorset Blue Vinny, paired with celery and grapes, halibut served with umami-rich girolles and pickled anchovies in a caesar salad, and an Edinburgh-based 10-botanical gin.
We paired up award-winning food photographer Patrice De Villiers with paper artist Hattie Newman to create this series of conceptual images showcasing the highlights of Tom's new menu. They were published in The Sunday Times Magazine alongside an interview with the Michelin starred maestro.
Credits: Creative Direction - Sachini Imbuldeniya, Photographer - Patrice De Villiers, Food Stylist - Iain Graham, Set Build - Hattie Newman, Director of Photography - Matt Glynn, BTS Video - Mark Small
