Daniel Hulme is vice chairman of the European Corporate Flight Attendant’s Committee (ECFAC) and helping to moderate the Cabin Crew Symposium here at EBACE (see box), but he is also here this year as managing director of London-based caterer Alison Price On Air where some big changes are being made.
UK-based Alison Price On Air has expanded and restructured its aviation catering, offering a new Brasserie-style menu to meet the needs of its international client base. The new selections are designed to be simple and convenient to pack and easy to serve, while retaining high quality. The menu features traditional Brasserie dishes, including Italian osso buco and scallop and crab macaroni. Alison Price On Air is also in talks with top restaurants in London to offer “branded” Russian and Nigerian meals.