03/10/2010

The Food Programme

BBC

Arts, Food

4.4 • 943 Ratings

🗓️ 4 October 2010

⏱️ 29 minutes

🔗️ Recording | iTunes | RSS

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Summary

Sheila Dillon looks at some of the latest developments in airline food. The supply chain is beginning to open up and innovative producers from the north east of Britain have succeeded in winning contracts to supply leading airlines. One of these suppliers - 'Look What We Found' - has led the way in technology to deliver quality ambient food in a bag. They've converted this to a tray of food that can be heated and eaten during a flight. Gate Gourmet, one of the largest providers of airline catering in the world, has had its difficulties in recent years - strike action and radical restructuring. Now back on its feet it has just opened a new £10m production kitchen. Sheila Dillon visits the new facilities and sees for herself the challenges of feeding and pleasing millions of people a year consuming meals 30,000 feet up in the sky. producer: Lucinda Montefiore.

Transcript

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0:00.0	You don't need us to tell you there's a general election coming.
0:04.6	So what does it mean for you?
0:06.4	Every day on newscast we dissect the big talking points,
0:10.1	the ones that you want to know more about.
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0:16.8	And with help from some of the best BBC journalists,
0:19.4	we'll untangle the stories that matter to you.
0:23.0	Join me, Laura Kunsberg, Adam Fleming, Chris Mason and Patty O'Connell for our daily podcast.
0:29.0	Newscast, listen on BBC Sounds.
0:32.0	Hello, I'm Sheila Dylan and welcome to this BBC download of the Food Program.
0:39.0	For information on the BBC's terms and conditions of use,
0:42.0	visit W.W. dot BBC. the BBC's terms and conditions of use, visit
0:42.8	W.W. dot B.co. UK slash Radio 4.
0:48.9	And now, enjoy the podcast.
0:55.0	How many stakes are you doing at once? I can do these steaks at a time.
0:58.0	100 steaks at a time.
1:00.0	And you have to take them off when they're pink.
1:04.0	In one of the central kitchens of a company that makes 200 million meals a year
1:10.0	scale is key.
1:12.0	I think if some chefs to come in here cooking a hundred stakes
1:14.4	in any one time would probably be a bit of a scary sort of feet but actually it's a
1:17.9	very streamlined efficient process. For decades airline catering has been dominated by huge companies
	...

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