Silver service, roast dinners and breakfast in bed – what airline meals were really like in flying’s golden age

THE type of food we see on flights today has changed massively from the early days of aviation.

The first in-flight meal was served in 1919 on the Handley-Page London to Paris route, and consisted of just a sandwich and fruit.

But in the decades that followed, in flight meals became a luxury experience.

Some journeys offered seven course dinners and menus with luxury food items like fillet steak and cherry souffle served with fresh cream.

For some first class passengers, meals were served on beautiful china plates.

Former Chief Pilot and Director of British Airways, Al Bridger has shared how food on flights has changed through the years in his book Flavour of Flight: The Food and Drink of British Airways.

His book includes a host of fascinating pictures of in flight meals from decades gone by, including recipes on how to make some of passengers’ favourite plane dishes.

He told Sun Travel: “British Airways and its predecessor airlines have always strived to give the best possible offering to their customers across all the cabins.

“From the very early days of introducing fine sandwiches to taking advantage of all the technological advances with onboard ovens and the highly innovative ‘height cuisine’ of the 2000s, designed with top chef Heston Blumenthal, by using flavours and the freshest ingredients to maximise taste at altitude.

“Flavour of Flight charts this journey of the airline’s drive to always improve and create better product, as we all know that food and drink play an important role in the overall customer experience when travelling.”

In the very early era of flying, food service was limited. There was no galley or ovens on the aircraft, which meant the only hot items available were flasks of coffee, tea, Bovril and chocolate.

Fast forward to the 1930s, the air travel industry was growing, and there was a move towards a much more luxurious travel experience.

Al writes in the book that the purpose-built aircraft had two toilets, and, importantly, a bar and a kitchen in the centre section.

This space allowed for exceptional table service to happen, in the form of five-course lunches and seven-course dinners.

And the quality of food onboard had dramatically improved from just sandwiches in the previous decade.

Typical menus from the time included roast chicken with green salad and peaches with Melba sauce for dessert, along with cheese and a wine list.

Fast forward again to the 50s, culinary progress was made with more complex dishes – the likes cream of pea soup, seafood cocktail, fillet of sole, and soufflé Montmorency appeared on menus.

In the 60s, whole roast joints were being served in the cabin.

Al writes: “These were presented on a trolley and carved individually to the customer’s taste, making this a moment of inflight theatre.”

While this was popular, Al can’t see this making a return.

In recent years, budget cuts have led to plane food and the way it’s served on many airlines being more basic.

However some of the food from the early days of flying, such as lamb cutlets and the great British pie, are still around today, but with a modern twist.

Al has been privileged to have eaten many meals across his time flying with British Airways, but one of his favourite meals has to be roasted cauliflower risotto.

He told Sun Online Travel: “I love the roasted cauliflower risotto from the current Club World menu. It is my go-to meal, and the recipe is in the final chapter of Flavour of Flight.

“Simple and quick to make, it blends the flavour of cauliflower with Parmesan cheese so its filling and very tasty.”