Last night I watched Heston's attempt to radically change the quality of food served on British Airways. At first glance it's easy to see why he chose this difficult task, plane food has an infamous reputation which I've mentioned before: Meals on planes.
A few minutes in and I realised what a marvelous job the chefs do: serving 100,000 customers every day at 35,000 feet, using awful oven which only have two temperature (warm/hot), and the sharpest piece of cutlery they can use is a large spoon.
The chef worked extremely hard in convincing the head chef at Gate Gourmet (food suppliers to BA at Heathrow) that food tastes different at altitude. However the amount of time the program dedicated to convincing him led me to think it was scripted, making the program that much more informative.
The quality of the food Heston provided was remarkable, especially the pill that when given a few drops of water grew into a hand towel. On the other hand his insistence on passengers to use a nasal douche was a touch disturbing, I don't think I would like to inject water up my nostrils and wipe up the mess before every meal.
It wasn't clear whether the food would change, everyone seemed enthusiastic so I suppose we should keep our fingers crossed. Maybe Heston Blumenthal's food is a bit too 'experimental' for BA...
