Flavour of Flight – Captain Al Bridger

Becoming actively involved with the fabulous British Airways Speedbird Heritage Centre was a huge privilege for me. Not only working with the highly knowledgeable volunteers it also gave the opportunity to delve into the extensive archives revealing some incredible objects, many of true national importance. Among these was the wonderful collection of menu cards dating right back to the earliest days of the airline and its predecessors spanning over a one hundred years. These progressed from early typed menus to creative pieces of art designed as mementos of the flight, to the modern contemporary menu cards used today.

The incredible volume of catering and just some of the people involved in producing and delivering it for a 747, in front of the huge and beautiful aircraft at Heathrow. (Flavour of Flight, Amberley Publishing)

From its humble beginnings the world of air travel has changed beyond all recognition, from the early preserve of the wealthy to a widely available experience for many. Few airlines can claim to have the heritage and pedigree of British Airways, with over a century of serving very discerning customers. In this fully illustrated history, I take the reader on a journey through the decades of flying as the offerings and ambiance on board developed from early wicker chairs and sandwiches in primitive aircraft, through the exciting jet age with the iconic Boeing 747 and Concorde to the luxurious fully flat beds and fine dining enjoyed in today’s premium cabins.

Using my love of cooking Flavour of Flight evolved allowing the reader to literally experience that journey, including over fifty simple and affordable recipes from a century of the wonderful menus served onboard. From the world’s very first scheduled flight of a DH4A from Hounslow Heath in 1919 carrying several brace of grouse and clotted Devonshire cream food has been an integral part of aviation. Menus from each decade reflect the journey through time with favourites such as scones and sandwiches, classics such as duck breast and a piquant sauce with orange segments to the recent Roasted Cauliflower risotto. All simple to recreate and enjoy giving a true Flavour of Flight from each changing decade of the airline’s unique heritage.

British Airways
The wonderful cabin crew have been a vital part of the food service from the very earliest history of the airline. Here a BEA crew member is in the preparation kitchen, most likely in the early 1950s. (Flavour of Flight, Amberley Publishing)

With the help of British Airways wonderful Master of Wine, a complete chapter also follows the history of the drinks served onboard to compliment these meals across the airline's history. Hot beverages such as tea, coffee and Bovril served from flasks were quickly complimented by alcoholic drinks no doubt a comfort to some of the early pioneering customers embarking on their historic adventures. Wine flourished from the 1950s and some of the world’s most wonderful wines served on flights across time reflect the superb destinations served by the airline’s network.

As a simple home cook myself, all the recipes are designed to be easily followed by even the most novice of cooks all being tried and tested and eaten in my West Sussex home. With many colour images showing the original menu cards, cabins and galleys from the aircraft, the reader can get a true taste of travel from across the decades. I hope it is not just an interesting history but a positive addition to any cook’s book collection. 

Flavour of Flight by Al Bridger is available for purchase now.