THOMSONFLY has enlisted celebrity chef Aldo Zilli to prepare inflight meals for next summer, and he believes airline food will never be the same.
Zilli, the owner of the Zilli restaurant group, began work for the airline two months ago, saying he was “devastated by how bad airline food can be”.
He said: “It’s all very well writing fancy menus, but when you see the food you don’t know what it is. My idea is to change how people eat in the air. I want people to taste the difference, especially in economy, and complain about other airlines’ meals.
“At the moment the airline serves chicken pie with soggy vegetables. They do soggy breakfasts with cheap sausages and eggs frozen three months ago.”
But Zilli admits delivering what he wants at the right price will be tough. “The pricing has been the biggest challenge of my life. We have not jeopardised the quality but have cut the quantity,” he said.
“Thomsonfly has put in a bit more money. I can’t put my name to something I’m not 200% happy with.”
Head of inflight catering and retail Sue Walker said the volume of meals – Thomsonfly will deliver six million this year – also posed problems.
“The volume was totally new for Aldo,” she said. “He was impressed by the quantity of food, but found the meals old-fashioned.
“He has put the emphasis on fresh ingredients. He has brought more of a Mediterranean approach, with great-looking salads, tomato-based sauces, and fresh fruit and yoghurt.”
Zilli will serve roasted or chargrilled vegetables instead of boiled. “We’ll lose the water and keep the texture,” he said.
Chefs from the airline’s suppliers of hot food, salads and desserts will spend time at Zilli’s restaurants, and the meals will appear on passengers’ trays from May 1 – included in the price of premium fares and at the current price of £6 per head in economy.
Walker admitted not knowing precisely what the menus cost, but said: “Other carriers will find it difficult to follow us.”