Rail catering Morocco

Major investment is transforming train travel across Morocco. Roger Williams explores the culture around rail travel and how old and new work together

Healthy soft drinks

As the trend for health and wellbeing continues, Laura Gelder asks, do soft drinks onboard now need to do more than just re-hydrate?

Kids Catering

A plethora of new healthy and nutritious kids products are hitting the market. But are onboard caterers and suppliers keeping up with demand? Jo Austin investigates


In uncertain times, we look for comfort in the familiar and the fun. Ariane van Mancius explores how onboard designers are doing their bit to lighten the mood


AMI Group has evolved the US catering model to maximise flexibility in its service to air and cruise. Andrea Pratt, director of product development, explains it all to Jeremy Clark

Levi Roots

An unlikely meeting between a Cornish chef and a Jamaican reggae musician has resulted in a great collaboration now making its way onboard. Jo Austin discovers more

Monetising maps

Looking for a moving map with a difference? Check out FlightPath3D, an inflight experience with great potential says Richard Williams


Craft cider is enjoying a revival in the beverage world. We ask David Sheppy, whose company has been making cider for 200 years, to share its secrets

Looking good

Looks matter, but when it comes to crew uniforms so too does comfort, functionality and durabilty. Jo Austin talks uniform textiles to those in the know

Portable streaming

It is said that 98% of flights in the EU alone have no inflight entertainment at all. But as technology evolves, low-cost options are emerging fast, says Richard Williams

Rail Catering

Spain’s national high-speed railway is graced by the magnificent AVE trains, operating at speeds that make long journeys fly by. Roger Williams takes a closer look

Partnering up

Matching foods with complementary wine is something of an art and as the culinary offerings onboard expand the challenges grow. Jo Austin goes matchmaking


Ariane van Mancius spots trends and sees traditional boundaries are blurring, with interesting results. Here she takes a look at the creative mash ups now on trend


The smell of freshly baked bread is known the world over. Marc Warde is a gluten-free loaf lover wondering just why bread isn’t better at 35,000ft


The need to snack is here to stay but the industry is scrambling to find new and inventive ways to make it healthy. Laura Gelder identifies the trends and finds a new generation of savoury snack heroes

3D Printing

Could 3D printing open the way to new creative ideas and innovation for the onboard hospitality market?
Jo Austin gets under the layers of this fast emerging technology

Special Meals

Catering is often a step behind high street trends because dull but necessary concerns like logistics tend to stifle creativity. Laura Gelder finds out why special meals, for whatever reasons, are an established must


The wear and tear on pillows, blankets, napkins and airline seats is enormous. Jo Austin says textile producers are developing sustainable materials and concepts focused on durability


Great packaging can make or break a product’s success by catching the eye of would-be buyers. Julie Baxter takes a look at how it can also work to support the onboard passenger experience

Rail catering

Swiss railways deliver dependable travel services with trains arriving and departing as the iconic Swiss railway clock. Roger Williams got onboard to see if the food service was as efficient as the timetabling

Celebrity chefs

Marc Warde is a culinary consultant with a taste for the tasty, who tickles his tastebuds by watching worldwide trends. He checks out the trend for celebrity chefs and top restaurants making connections at 30,000ft


Champagne is a seductive luxury and airlines know that their choice of vintage really can make all the difference, be it on the ground, in the air or on deck. Jo Austin has a corker of a time checking a few out


When a new flight launches, the razzamatazz and excitement generally surrounds the cabin style and routing potential but where would the service delivery be without the humble trolley? Julie Baxter takes a closer look…