23 NOVEMBER 2015
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Cuisine from a New York restaurant group is to the fore as part of a shake-up by Delta Air Lines of its inflight catering.
Passengers flying to Heathrow from New York-JFK and Atlanta over the next three months are being offered a new selection of chef-created menus using seasonal ingredients.
Delta says the move is part of an ongoing campaign to offer more artisan cuisine in flight through a partnership with New York’s Union Square Hospitality Group.
The man behind the new menus is Nick Anderer, executive chef and partner of the group’s Marta and Maialino restaurants.
“The meals we’ve created challenge the notion that you can’t source great local ingredients for an international flight,” he says.
Delta says the introduction of the dishes marks the next step in a broader evolution of its partnership with USHG that will feature new menus from other group members.
These will introduce passengers to “fresh and innovative” dining on transatlantic flights out of New York. Flights to Heathrow from Atlanta will continue to feature meals created by award-winning chef Linton Hopkins.
The airline says it expects to announce other inflight dining developments shortly. www.delta.com
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