British Airways is creating a new interactive food feature at London’s food festival, Taste of London in June. The airline, which has sponsored the event for the last six years will unveil ‘Height Cuisine’, an area designed to show how the senses can be affected at altitude onboard an aircraft.
The display builds on the success of the Channel 4 programme, ‘Heston’s Mission Impossible,’ which aired earlier this year, in which British Airways challenged celebrity chef Heston Blumenthal to create the ultimate inflight dish.
British Airways is inviting visitors to Taste of London (June 16 – 19) to meet the experts and experience the work that’s been going on behind the scenes to create great food in the air. The airline will also be running Master Classes in Champagne, cheese and wine tasting with some of their finest suppliers. Guests will even have the chance to sample and influence British Airways’ future on-board menus.
Special deals on tickets to Taste of London are available through the British Airways website: www.ba.com/taste
- In the last 12 months British Airways has served, 69,500 bottles of Champagne, 79,500 bottles of white wine and 86,300 bottles of red wine onboard its aircraft. In addition, their London lounges have served 75,000 bottles of champagne, 38,000 bottles of white, and 29,000 bottles of red wine
- Your ability to taste can be reduced by up to 30% at altitude
- Although an aircraft flies at 30,000 feet, the cabin is pressurised to around 8,000 feet
- The temperature that water boils at reduces by two degrees Fahrenheit for every 1,000 ft. This means that water boils at 100°c (212°f) at sea level, and at 66.6°c (152°f) degrees at 30,000 feet. On an aircraft, the cabin is pressurised to 8,000 feet, which means water boils at 91°c (196°f), which explains why you can never get a boiling hot cup of tea in the sky
- Red wine is most popular in the skies, whilst white wine is most popular in the lounges on the ground.
A YouTube video about ‘Height Cuisine’, titled Wine in the Sky is a short film which documents a tasting with Andrew Sparrow, during which he and some press guests test the ‘Height Cuisine’ theory on the ground and at altitude.
See the video on YouTube“>