Making rubbish work

Julie Baxter chats with DHLabout its new waste management plant and finds out how it made Gatwick Airport the first airport in the world to turn airport waste into energy onsite.

A taste of Mauritius

Laura Gelder, our unofficial ‘chief taster’, heads to London Heathrow for a tasting preview of Air Mauritius’ latest Business menu at Plane Catering’s HQ.

iFleat takes flight

This time last year, Onboard Hospitality interviewed a new restaurant delivery service forging links with airlines. Now we hear how their product has taken to the skies.

US food trends

Heather Findori and Allison Hardesty, DFMi Key Account Managers, share their insights from the Winter Fancy Food Show as they spott trends hitting the US market.

Trolley folly

Jeremy Clark discovers “sorry” seems to be the most popular word onboard BA, but the lucky few who get to eat have M&S food at least right?

Hydrating at height

Sitting in the Onboard Hospitality office you’d be amazed how many new and exciting onboard products pass before our eyes each week, says Julie Baxter

The Raymond Blanc effect

Eurostar’s new Business Premier lounge opened last week in Paris, Gare du Nord overseen by culinary director, Raymond Blanc. Jo Austin took a look.

The light revolution

Could a remarkable new technology which uses onboard LED lights to deliver wifi soon find its way onto commercial aircraft, asks Benjamin Coren.

Choice onboard

British Airways’ new Marks & Spencer onboard offering, now available in Economy on short haul flights, got off to a less than memorable start last week.


Specialised software solutions are smoothing inflight catering processes. Among the pioneers, AeroChef, tells Julie Baxter how tech holds the key to catering efficiency

Lounging around

Laura Gelder checks out the new Cathay Pacific lounges at Heathrow and wonders could onboard hospitality be moving off flight and onto the ground?!

Out and about with Garuda

Garuda Airlines has transformed its reputation for food and service in recent years. Julie Baxter gets the inside track from vp inflight services Vindex Tengker

Eastern & Oriental

Julie Baxter discovers inspirational onboard catering as she lets the train take the strain on a journey through Asia on Belmond’s Eastern & Oriental Express

Edible insects

People around the world have been eating insects for generations but would you put products made from creepy crawlies onboard? Jo Austin gets the bug

Tasting in Tokyo

This year SAS marks its 70th anniversary. Nik Loukas, of, headed to Tokyo to discover how it adapts to local demands and evolves its services.


Ariane van Mancius recently joined chefs and innovators on an outing with a seaweed fisherman and discovered seaweed’s growing credentials.

Tech talk at APEX Expo

The APEX Expo is buzzing with innovation Richard Williams heads to Singapore to discover this year’s latest trends and product developments.

Cruise catering challenge

Royal Caribbean Cruise Line broke records this year with the launch of Harmony of the Seas Benjamin Coren checked out how the passengers are kept full.

Waste not, want not

Touring the stands at this year’s Lunch! show in London Laura Gelder discovered how food suppliers are doing their bit to combat food waste.

Breakfast with James Martin

Virgin Trains East Coast has teamed up with British celebrity chef James Martin to revamp its First Class menu. Laura Gelder met him over breakfast to find out just how he did it


Railway companies from around the globe gathered in Berlin to showcase innovation and product development from across their networks. Julie Baxter joined them.

Racket Group

Airline supplier, Racket Group, this year celebrates its 125th anniversary. Onboard hospitality talks to the family owned business.

Speciality and Fine Food Fair

Laura Gelder discovers it’s all a question of crunch as she tours the Speciality and Fine Food Fair in London looking for the latest in snacking trends.

Frozen in France

Jeremy Clark discovers that frozen doesn’t necessarily have to mean a compromise on fresh taste, when he visits Davigel’s new factory dedicated to onboard meals, based in Brittany, France.

A vine romance

Find out what’s going on, above and below the cellar, as Onboard Hospitality speaks to Andrew Brown, the managing director of onboard wine importer and distributer Ratcliffe & Brown

Popcorn family

Long gone are the days when popcorn was either salty or sweet, now the flavour choices are immense with more imaginative and innovative ideas emerging daily. Onboard Hospitality chats to Joe & Seph’s

Cutting the mustard

Relatively new to the world of onboard hospitality, Tracklements is a condiments business looking to the future, with half an eye on the heritage of the past. Onboard Hospitality gets to know them

Building a brand

Green Gourmet’s new Source brand is a very modern invention. It’s a brand being built on social media as a way to spread the word fast and share experiences with both caterers and consumers. Read their story here

Happy birthday FAA

Founded in 1946, the FAA was born out of a need to protect the interests of foreign carriers in the UK from foreign currency rates to landing charges, facilities and logistics. Onboard Hospitality joins their 75th anniversary party

Say cheese

Passengers ordering cheese onboard may rarely give it more than a moment’s thought, but there is a great deal of care going on behind the scenes. Onboard Hospitality joins the En Route’s cheese journey

Sampling sous-vide

Onboard Hospitality heads out of the office and back to school, joining an event to celebrate a partnership between well-known onboard caterer Cuisine Solutions’ educational arm