MARK PALMER: From lobster salad and ‘beef a la mode’ in the 50s to a squashed fly in my egg sarnie, how did airline food come to this?
British Airways has just produced a book called Flavour Of Flight, which chronicles the food and drink served on board its planes from 1919 until the present day. It starts with an effusive foreword by its chief executive Sean Doyle. ‘We know that our in-flight meals punctuate the travel experience and are eagerly anticipated,’ he … Read more