True provenance at 35,000 feet for BA

True provenance at 35,000 feet

British Airways is considering introducing TV dinners at 35,000 feet following the success of a menu created for BBC Two’s ‘The Restaurant’ series.

Three couples were challenged by top chef Raymond Blanc to create a dish for First Class BA customers.

The clear favourite was roast saddle of organic Manor Dorset lamb, served on baked turnip round, with a warm radish salad and lavender jus, created by Kent couple Lindsie and Tim Selby, who run a restaurant in the series named ‘True Provenance’.

The judges included Raymond Blanc and his two inspectors, as well as representatives from BA and catering supplier Gate Gourmet.

Catering manager Carol Conway said: “We think this dish is so good we are considering including it in our next seasonal menu. Lindsie and Tim’s restaurant concept mirrors the new focus for our food, particularly the emphasis on quality and the importance of British and seasonal ingredients.”