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Soon To Be 'The Best Economy Food'?

Thu Dec 19, 2002 2:24 am

From :

Modern new menus will set new standards of in-flight cuisine in all classes

Gulf Air has already provided a taste of things to come in its turnaround programme with the introduction of on-board chefs. Now, the airline is set to further whet the appetites of existing and new customers by raising the standards of in-flight cuisine to new heights, with major enhancements to both its first and business class services as well as a new look in economy.

A new first class menu design was introduced on all routes starting with London on the first day of Eid This, according to James Hogan, Gulf Air's President and Chief Executive, provides the airline's newly introduced onboard chef with materials and produce to facilitate the delivery of a modern contemporary design in support of the innovative service concept.

"The new menu in our First Class cabin provides customers with a food and beverage experience tailored specifically to the Chef delivery concept," he explains. "They are also having their taste buds tantalised with the introduction of Gulf Air's new 'Amuse Gueule', a pre-appetiser, which replaces the standard canapé service offered by most other airlines in first class. This is a very modern concept for the airline industry and is normally only offered in top end restaurants."

The selected cuisine for the new menus combines flavours from produce taken from a large number European and Middle East regions, and has been constructed in a contemporary plating style.

In another exciting move, the standards of premium service that are usually offered by other airlines only to first class customers are to be brought to the table of Gulf Air's business class customer with effect from the New Year. According to Hogan this will include an eight-tier service that will offer individual selection and plating of a wide choice of dishes.

"Among our new offerings will be canapés and the most extensive main course selection Gulf Air has ever presented," says Hogan. " This will comprise a selection of hot or cold entrees as well as a 'light' choice. There will, of course, also be a large selection of fresh fruit, a choice of premium cheeses combined with date paste, lavosh bread and crudities as well as plated individual desserts, garnished and sauced to style."

At the end of the meal there will be traditional Arabian sweets, coffee and tea, while the first class signature Arabian coffee and date service will also move through the business class cabin.

"All service offerings will be presented personally and individually on 'First Class' standard crockery. In effect business class customers will enjoy a First Class dining experience in Business Class," says Michael Kent, Head of In-flight Services.

Not to be left out, customers travelling economy can also expect an exciting new menu and changes to the presentation of their meals from the middle of January 2003.

"Our main meal will be in two servings, with the appetiser and entree presented to the customer as the first dining course and the dessert and tea/coffee presented separately - just like a restaurant," adds Kent.

"Throughout the duration of the flight the cabin service will also conduct regular 'hydration runs' while the introduction of a unique treat box will provide additional enjoyment to the in-flight entertainment experience. Add to this ice cream being served mid-flight and a small hot or cold snack prior arrival and you have a dining experience to rival many other airlines' business offering."

About Gulf Air Gulf Air

is the national carrier of Bahrain, Oman and UAE and the only truly Pan Gulf carrier in the region. As a part of a major turnaround programme, Mr James Hogan is heading a strategy to enable Gulf Air to regain its crown as the Gulf's leading airline. Core focuses of the strategy are on streamlining administration and creating greater efficiencies with particular attention to customer service and product enhancements

Obviously GF have been listening to their passengers (myself included) about the quality of their inflight service.

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