How can we make aeroplane food worth eating?

In 1958 the International Air Transport Organisation upheld a complaint by Pan Am that the sandwiches served by European competitors amounted to “a fancy meal”, ruling in future they must be “unadorned, self-contained and not include such fillings as cavi

There’s a lot of time to think at 35,000 feet. And so, as I peel back the foil on yet another plate of soggy, stodgy pasta, I ponder why, with a century of commercial aviation under their belt, airlines still struggle to feed us.

Admittedly, it’s not easy to keep a plane full of fusspots happy with food made two or three days earlier and reheated en masse – but they could do worse than look back at the early days of on-board catering. Food has long been a fixture of the flying experience, initially serving as a distraction from the terrifying realities of taking off, though these days it can seem more akin to a masochistic form of in-flight entertainment. Interwar airship services kept things admirably simple by serving coffee and baskets of sandwiches, but surviving BOAC menus show that meals had definitely upgraded by the Forties, the passengers enjoying salmon with mayonnaise, ox tongue and corned silverside with a variety of salads, followed by peaches and cream. Cold, maybe, but certainly more appetising than much of the warmish (I hesitate to say “hot”) gloop on modern flights.

A mad postwar scramble to secure the loyalty of the small number of wealthy travellers led to a catering war between rival airlines – BEA even branded its London-to-Paris service “The Epicurean”, though in fact it was often less than glamorous. A chef poached from the Ritz by Air France recalled how, in a noisy, unpressurised, violently shaking cabin, heavy with the sickly smell of diesel, few had much of an appetite. “Like most passengers, I became ill. While caring for them, I would run to the bathroom and throw up.”

This golden age of culinary competition was brief, however: by the mid-Fifties, concerns about falling profit margins led the International Air Transport Association to regulate the quality of food served on flights. In 1958 the organisation famously upheld a complaint by Pan Am that the sandwiches served by Lufthansa and other European competitors amounted to “a fancy meal”, ruling that in future they must be “unadorned, self-contained and not include such fillings as caviar, oysters or lobster”.

Yet even the plainest of sarnies would be more welcome than your average modern in-flight meal, which takes its inspiration, if not its recipes, from Raymond Oliver’s advice to the French airline UTA in the early Seventies. Oliver, a three-Michelin-starred chef, recommended serving bistro classics such as coq au vin or boeuf bourguignon: not only would they be comfortingly familiar to most passengers, he said, but the sauces would stop the slow-cooked meat drying out in the galley ovens.

Sound thinking, no doubt, but when was the last time you dined on such things in economy? Those much-hyped celebrity chef menus rarely trickle down any further than business class; in the cheap seats it’s all rubbery chicken breast (not a cut that responds well to reheating) or sad, dry flakes of fish. The spices so welcome at altitude, when our sense of taste is numbed by the change in pressure, are rarely found on non-Asian carriers.

The ridiculous thing is, all this bad food costs us, the passengers, money. It is often claimed that American Airlines saved itself $40,000 a year in catering bills back in the Eighties by removing a single olive from the garnish on each of its salads. One olive. Imagine how much we’re paying for all those stale bread rolls left untouched at the side of the tray, or the mystery dessert that boredom drove you to start but wild horses couldn’t force you to finish.

In 2008, when United announced that it would no longer be offering free economy meals on transatlantic routes, customer outrage forced the carrier to rethink. Clearly passengers are still prepared to pay for anything that breaks up the monotony of travel. I’m not expecting lobster thermidor, or even a lobster sandwich – but is a freshly made cheese-and-pickle bap too much to hope for?

 

Airborne entertainment: a simple but tasty airline meal can relieve the tedium of a long-haul flight. Image: Roger Wright/Getty Images

Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.

This article first appeared in the 30 October 2013 issue of the New Statesman, Should you bother to vote?

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How Dame Vera Lynn was told to “posh her accent up”

Radio 2’s 100th-birthday tribute reveals how Lynn was forced to change her voice.

“I remember seeing her near an elephant, and this elephant rolled over a bit and she had to get out of the way . . .” Vic Knibb, the vice-chairman of the veterans’ group the Burma Star Association, was one of the thousands of British soldiers serving in the Far East during the Second World War who came across Vera Lynn in the jungle, singing from the back of a Jeep, accompanied by an out-of-tune piano.

Speaking in Radio 2’s celebration of the singer’s 100th birthday, Vera Lynn: the Sweetheart of the United Kingdom (Sunday 19 March, 8pm), Knibb and others recalled what it meant to them that Lynn travelled so far to perform for the so-called Forgotten Army in Burma. Unlike other entertainers, who stayed in Europe or visited only military hospitals in the UK, she deliberately went where few others did – where she felt she was needed by “the boys”.

The programme, which featured a rare interview with Lynn herself, was dominated by clips of her recordings from the Thirties and Forties. We heard frequent extracts from “The White Cliffs of Dover”, “We’ll Meet Again” and “A Nightingale Sang in Berkeley Square”. The contrast between these two voices, separated by more than six decades, was the most arresting thing this otherwise pedestrian documentary had to offer. The now gravelly-voiced centenarian sang, in her youth, with a smooth, effortless-sounding tone and crystal-clear diction. But how did the cockney daughter of a plumber from East Ham end up singing with received pronunciation?

The answer, as ever in Britain, is class. Lynn had no formal musical training, and as she had been performing in working men’s clubs from the age of seven, she was considered closer to a musical-hall crooner than a “proper” singer. But with her small vocal range and flawless self-taught technique, she chose her own songs to suit her voice. The BBC, for which she made her hugely popular radio show Sincerely Yours, requested that she take elocution lessons to “posh her accent up” and even at one point took her show off air for 18 months. “Every­body’s Sweetheart” wasn’t immune from snobbishness, it seems. 

Caroline Crampton is assistant editor of the New Statesman. She writes a weekly podcast column.

This article first appeared in the 23 March 2017 issue of the New Statesman, Trump's permanent revolution