Welcome to this episode of Talking Points. I'm your host Brian Kelly and today we've got a very special

episode for a lot of different reasons. Number one, we are recording from our new podcast studio at our new headquarters in New York City.

And we also are drinking mimosas because today is all about food and beverage.

With us we have Anthony McNeil, the Global Director of Food and Beverage at Singapore Airlines.

Antony, thank you so much for joining us.

Yeah, it's great to be here.

Now normally I would be worried about interviewing a head of food and beverage for an airline because you know generally food on airplanes doesn't have a great reputation but Singapore has a completely different mindset when it comes to food and beverage.

How would you describe your outlook on how you approach food at Singapore?

So we take a lot of emphasis on popular local favorites.

So if we're in Singapore, we're looking for the most authentic dish in the hawker markets.

If we're in the US, we're looking for the most unique food and beverage items to the destinations

that we fly to or we fly from. A great example is

we're just up in Seattle looking at sustainable seafood opportunities that we can

tap into for our flights and then also looking for great organic produce.

So we took a day trip down to Medford to look for the world's best cheese, which was announced

last year with Rogue Creamery.

So a lot of our competitors aren't as engaged to market, whether it be local, sustainable,

but also supporting local communities to bring the best food and beverage opportunities to Singapore Airlines.

And let's just talk about your job. So in your purview you've got in flight for all classes of service,

you've got lounges, you know the wines, what don't you do? Well. We've got we've got lots under our remit and we always say that if we shake the plane

The only things that fall out would be the pilot and the jet fuel. Everything else belongs to in-flight service delivery.

So that's everything from toilet paper,

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