HOT BREAKFAST
1.1 FULL ENGLISH
Speciality breakfast sausage, Waterford farm smoked streaky bacon, Fruit Pig black pudding, chestnut mushrooms, confit tomato, potato rösti, and ranch beans. Served with Clarence Court eggs and sourdough toast.
1.2 EGGS BENEDICT
Waterford farm smoked streaky bacon, poached Clarence Court eggs, and Mornay sauce. Served on toasted sourdough English muffin.
1.3 EGGS ROYAL
Sashimi-cut Daylesford smoked salmon, poached Clarence Court eggs, and dill Mornay sauce. Served on toasted sourdough English muffin, topped with Lilliput capers and dill oil.
1.4 EGGS FLORENTINE
Wilted organic spinach, poached Clarence Court eggs, wild mushroom fricassee, and Mornay sauce. Served on toasted sourdough English muffin.
1.5 SHAKSHUKA
Clarence Court eggs baked in spiced tomato sauce with peppers and olive oil. Served with potato rösti and feta cheese.
1.6 OMELETTE BAR
Clarence Court 3-egg omelette with your choice of:
~ black wax cheddar cheese
~ cured ham
~ heritage tomato concasse
~ fricassee of wild mushrooms
1.7 SWEETCORN & POTATO HASH
Fried potato and organic sweetcorn. Topped with poached Clarence Court egg and sweetcorn purée.
1.8 BUTTERMILK PANCAKES
Stacked with blueberries and maple syrup.
HOT BREAKFAST
1.9 BREAKFAST SANDWICHES
Lightly toasted, buttered sourdough layered with breakfast items of your choice.
1.10 TOASTED SOURDOUGH & CULTURED SALTED HOUSE BUTTER
ADDITIONAL BREAKFAST ITEMS
1.11 Avocado
1.12 Clarence Court Eggs (please specify style)
1.13 Waterford Farm Smoked Streaky Bacon
1.14 Speciality Breakfast Sausage
1.15 Smoked Salmon
1.16 Halloumi
1.17 Confit Tomato
1.18 Ranch Beans
COLD BREAKFAST
2.1 GRANOLA YOGHURT POT
Granola, Greek yoghurt, and preserved berry purée.
2.2 MUESLI YOGHURT POT
Muesli, Greek yoghurt, caramelised banana purée, and crunchy 100% peanut butter.
2.3 CHIA SEED
Chia seed pudding with Conference pear and blueberries.
2.4 OVERNIGHT OATS
Scottish oats soaked in 85% cocoa liquor, layered with banana and pistachio, topped with shaved Mayan red chocolate.
2.5 SMOKED SALMON ON RYE
Daylesford smoked salmon, sliced avocado, and pickled chilli.
BAGELS
2.6.1 smoked salmon & dill cream cheese
2.6.2 Bavarian ham & black wax cheddar cheese
2.6.3 hummus & chargrilled artichoke
2.7 BREAKFAST PASTRIES
Selection of croissants, pain au chocolat, and Danish rolls. Optional: wild fruit jams.
2.8 FRESH FRUIT
Seasonal sliced fruit selection.
JUICES, SHOTS & EXTRAS
3.1 FRESH SEASONAL FRUIT JUICE
served in 500ml or 1L bottles
WELLNESS SHOTS
3.2 Lemon, Ginger & Raw Turmeric
3.3 Beetroot & Apple
3.4 Pineapple & Coconut
3.5 Mango & Cardamon
3.6 Super Green
MILK & ALTERNATIVES
500ml or 1L bottles
4.0 Skimmed
4.1 Semi Skimmed
4.2 Whole
4.3 Creamer 50/50
4.4 SALTED HOUSE BUTTER
4.5 BREAD ROLLS
4.6 CLARENCE COURT EGGS (Box of 6)
CANAPÉS
5.1 LOBSTER CROUSTADE
Native lobster, artichoke emulsion, compressed fennel, caviar and dill.
5.2 BEEF TARTLET
Beef tartare and Mrs Kirkham’s cheese.
5.3 ROOT VEGETABLE TARTLET
Whipped barrel-aged feta, confit seasonal vegetable, preserved beetroot BBQ sauce, and hazelnut crumb.
5.4 TOMATO FOCACCIA
Seasonal tomatoes, extra virgin olive oil, and smoked sea salt.
Four per portion. Further options available upon request.
SOUPS
6.1 ITALIAN TOMATO
Purée of Italian tomatoes, mirepoix vegetables, aromatic herbs and purple garlic.
6.2 PEA & HAM
English pea purée with shredded ham hock.
6.3 MINESTRONE
Vegetables, tomato and beef broth, orzo, Parmigiano Reggiano, and wild rocket oil.
6.4 CHICKEN BONE BROTH
Organic stock, braised chicken, mirepoix vegetables, and fresh herbs.
6.5 BEEF BONE BROTH
Organic beef bone stock, mirepoix vegetables, and fresh herbs.
6.6 VIETNAMESE CHICKEN PHO
Organic stock infused with aromatic spices, braised chicken, rice noodles, and fresh herbs.
6.7 LEEK & POTATO
Braised King Richard leeks and Koffman Potatoes. Infused with herbs and finished with estate dairy cream.
6.8 SPICED CHICKPEA & LENTIL
Delicately spiced broth with chunky vegetables, green lentils, and chickpeas.
6.9 MUSHROOM
Roasted foraged mushroom purée with fresh herbs.
6.10 ORGANIC CARROT & GINGER
Roasted organic carrot purée with fresh herbs.
6.11 MANUKA HONEY ROASTED SQUASH
Slow roasted manuka honey squash purée.
SALADS
7.1 CHICKEN CAESAR
Grilled organic chicken breast, kos lettuce, aged parmesan, boiled eggs, Caesar dressing, and masala croutons.
7.2 SEASONAL LEAF
Seasonal British leaves, pickled golden shallots, emulsified lemon split dressing, and house croutons.
7.3 TOMATO SALAD & MOZZARELLA
Sliced organic seasonal tomatoes, Buffalo mozzarella, red onion, fresh basil, and Modena balsamic vinaigrette.
7.4 GREEK
Chopped organic tomatoes, cucumber, red onion, olives, barrel-aged feta, oregano, mint, dill, and emulsified house dressing.
7.5 TABOULEH
Organic bulgur wheat, herbs, tomatoes, red pepper, and lemon olive oil.
7.6 SPICED GREEN BEAN & ARTICHOKE
Roasted green beans, charred artichoke, fried broad beans, wild rocket, and chili split dressing.
7.7 PEA, AVOCADO & FETA
Fricassee of garden pea and fresh broad beans, wedges of avocado, diced cucumber, spring onions, green gazpacho, and lemon oil.
7.8 WALDORF
Poached pear, red grapes, cucumber, salad leaves, walnuts, and buffalo dressing.
7.9 MEDITERRANEAN VEGETABLES
Roasted courgette, aubergine, bell pepper, tomatoes, crispy chickpeas, and sun-dried tomato dressing.
SANDWICHES
8.1 VEGAN PESTO
Vegan pesto, Isle of Wight tomato, and Superstraccia vegan cheese.
8.2 BEEF BRISKET
Beef brisket, Swiss cheese, mustard, and pickles.
8.3 ORGANIC TURKEY
Organic turkey breast, bacon, Brie, and cranberry ketchup.
8.4 ROASTED HAM
Roasted ham, Montgomery cheddar, and chutney.
8.5 FALAFEL
Falafel, tahini sauce, tabbouleh, and cucumber.
8.6 SMOKED SALMON
Smoked salmon, dill, cream cheese, and capers.
8.7 MACKEREL
Charred mackerel, BBQ beetroot, tomato, and red onion.
8.8 BACON
Smoked streaky bacon, lettuce, tomato, and mayonnaise.
8.9 ROASTED CHICKEN
Roasted organic corn-fed chicken, tarragon aioli, and rocket.
8.10 PRAWN
Atlantic prawns, Marie Rose sauce, and salad.
“When you use the very best produce, your role is to let it shine. Simplicity becomes elegance.”
Raymond Blanc
SHARING PLATTERS
9.1 CRUDITÉS
A colourful assortment of raw heritage vegetables with a hummus dip. Optional dips: guacamole, tzatziki, walnut and spinach.
9.2 EXOTIC FRUIT PLATTER
A vibrant selection of sliced exotic fruits.
9.3 ARTISANAL CHEESE BOARD
Comté Réserve, Manchego Crudo, Montgomery Cheddar and Brie De Meaux. Served with lyonnaise chutney, grapes, sourdough crackers, and quince preserve.
9.4 BRITISH CHARCUTERIE BOARD
Reared, matured and cured in the UK: Coppa, Islington Saucisson, Lamb Salami, Lomo, Venison & Sloe Berry Salami. Served with lyonnaise chutney, preserved fig, Cornish butter, and sourdough crackers.
9.5 MEZZE PLATTER
Salt-aged lamb kofta, organic chickpea falafel, grilled halloumi, baba ganoush, tabbouleh, hummus, pickled vegetable & sumac salad. Served with buttermilk flatbread.
9.6 TAPAS PLATE
Salt cod croquette, braised green pepper & brisket empanada, pil pil king prawns, chunky patatas bravas, Manchego Crudo, Jambon de Bayonne, and olives. Served with spiced tomato relish, garlic & saffron aioli and toasted garlic focaccia.
9.7 SUSHI BENTO BOX
Orkney salmon nigiri, Cornish Bluefin maki, Yellowtail ceviche and shrimp roll. Served in a bento box with pickled ginger, wasabi, and aged soy sauce.
FROM LAND & SEA
Our menu is rooted in the rhythms of the land and sea, guided by a deep respect for seasonality and sustainability.
Get creative in the galley with our bespoke cuts of meat, fresh fillets of fish and super tasty heirloom vegetables from our independent farmers and fishermen.
BEEF
Our British Longhorn beef is fattened on pasture in North Yorkshire by 5th generation farmers. It is skilfully butchered and aged in Himalayan salt chambers for 48 days, resulting in exceptional flavour and tenderness.
Cuts Available:
~ Longhorn Beef Fillet
~ Longhorn Beef Ribeye
~ Longhorn Beef Sirloin
PORK
Our pork comes from Middle White, Tamworth and Berkshire pigs. Sourced from sustainable 5th generation farmers known for their exceptional quality. These pigs are reared with a focus on sustainable fattening, enjoying a diet of roots, flowers, nuts, fruit, and grain.
Cuts Available:
~ French Trimmed Pork Chop
~ Old English Sausage
LAMB
Our Texel Spring Lamb is fed on pasture, skilfully butchered and aged for 28 days in Himalayan salt chambers.
~ French Trimmed Lamb Chop
FROM LAND & SEA
CHICKEN
Our Maison Garat Chicken is reared with a focus on welfare in the province of Labourd, free to roam the Basque Country’s green, hilly setting.
Cuts available:
~ Breast
~ Whole Leg
~ Thigh
~ Drumstick
~ Wing
FISH
Line caught fish; pot-caught lobsters and hand-dived scallops & prawns.
Fillets available:
~ Wild Cornish Seabass
~ Wild Scottish Salmon
~ Wild Halibut loin
Crustaceans available:
~ Native Lobster
~ Hand Dived Scallops
~ XL Tiger Prawn
HEIRLOOM VEGETABLES
Special varieties of vegetables that have been passed down through generations. Open pollinated and never genetically modified.
~ Honey Roasted Root Vegetables
~ Triple Cauliflower Cheese, topped with Spring Onion and Brioche Breadcrumb
~ Steamed Greens
~ Triple Cooked Chips
~ Grilled Asparagus and Tenderstem Broccoli
~ Jearsey Royal Potato with Smoked Bacon Crumb
SAUCE
Crafted in-house by our skilled team of chefs. Designed to finish dishes perfectly to the highest standard.
Sauce available:
~ Peppercorn
~ French Onion Gravy
~ Roast Chicken Sauce
~ Lemon Butter
~ Wild Mushroom Stroganoff
~ Champagne Velouté
“The best ingredients are grown with care, harvested at their peak, and cooked simply.”
Alice Waters
MAIN COURSES
11.1 CHICKEN SCHNITZEL
Tender corn-fed chicken schnitzel, fried in brown butter. Served with French fries and green leaf salad.
11.2 ARRABBIATA
Organic rigatoni tossed in a tomato & confit garlic ragu. With Sicilian olives, red onion, Calabrese chili, and Parmigiano Reggiano.
11.3 GRILLED HALIBUT LOIN
Citrus brined halibut loin, charred tenderstem broccoli, asparagus, and Chimichurri sauce.
11.4 BUTTERMILK FRIED CHICKEN
Buttermilk fried corn-fed chicken paired with ranch slaw and charred corn salsa.
11.5 BEEF LASAGNA
24hr dry-aged beef ragu, béchamel, Parmigiano Reggiano, basil, and Montgomery Cheddar. Layered with lasagna and served in a ceramic dish ready to heat.
11.6 FISH PIE
Fillets of haddock, cod, halibut, salmon, and king prawns poached in béchamel sauce. Topped with chive mashed potato and aged parmesan.
11.7 BURGER
Dry-aged beef smash patty or buttermilk fried corn-fed chicken. Topped with crispy Waterford farm smoked streaky bacon, Swiss cheese, dill pickles, little gem lettuce, tomato, and burger sauce. Served on a toasted brioche bun.
MAIN COURSES
11.8 AFRICAN PERI-PERI CHICKEN
Half roasted corn-fed chicken, marinated for 24hr in house peri-peri spices. Served with roasted sweet potato and jalapeño buttered corn on the cob.
11.9 SAUSAGE & MASHED POTATO
Middle White pork sausages with buttery mashed potato, green beans, beer braised onions, and rich gravy.
11.10 ROASTED SALMON FILLET
Roasted Scottish Salmon, crushed niçoise baby potato, wild rocket, and emulsified lemon dressing.
11.11 LAMB FRITES
Pasture-fed lamb rump served with crispy French fries and a red wine jus.
FROM AROUND THE WORLD
12.1 SPICY BLUEFIN TUNA TATAKI
Sesame crusted spicy Bluefin tuna loin, radish salad, and soy dressing.
12.2 TERIYAKI SALMON SKEWER
Scottish salmon marinated in a savoury teriyaki glaze, with a teriyaki dipping sauce.
12.3 YELLOWTAIL WITH PONZU & GREEN JALAPEÑO
Thinly sliced yellowtail drizzled with tangy ponzu and topped with a hint of green jalapeño.
12.4 MISO BLACK COD
Black cod marinated in rich miso, with sauteed oyster mushrooms.
12.5 THAI GREEN CHICKEN
Organic corn-fed chicken, braised in a hot aromatic Thai green curry sauce, served with steamed rice.
12.6 KATSU TENDERS
Sesame breaded organic corn-fed chicken tenders and katsu dipping sauce.
12.7 CHILLI CHICKEN GYOZA
Crispy fried gyoza, filled with spicy chicken, and ancho chilli dip.
12.8 MISO GLAZED AUBERGINE
Roasted aubergine, glazed in miso sauce.
12.9 BUTTER CHICKEN
Organic corn-fed chicken cooked in a rich sauce of spices, tomatoes, cashew, coconut, and butter. Served with basmati rice and buttermilk röti.
12.10 BRAISED LAMB SHANK BIRIYANI
Slow-cooked curried lamb shank, mixed with rice and served with buttermilk röti.
NUTRITION & HEALTH
13.1 CHICKEN BONE BROTH
A nutrient rich blend of chicken stock and vegetables, simmered to extract essential vitamins and protein.
13.2 VEGETABLE BROTH
A wholesome, plant-based broth made with fresh vegetables and organic pearl barley. Packed with fibre, antioxidants, and essential nutrients to support overall wellness.
13.3 STEAMED HALIBUT & GREENS
Lean Norwegian halibut, steamed to retain its omega-3 fatty acids and high-quality protein. Paired with steamed seasonal greens for a light, nutrient dense meal.
13.5 POACHED SALMON & PICKED WHITE CRAB
Flakes of poached salmon and picked white crab, tossed with seasonal leaves and Arbequina olive oil.
13.6 POACHED CHICKEN & GREENS
Organic corn-fed chicken poached to retain its nutritional value. Served with steamed seasonal greens for a light, nutrient dense meal.
13.7 ORGANIC TURKEY, COURGETTE & SPINACH MEATBALLS
Organic turkey meatballs, cooked with spinach and courgette. Simmered in a tomato ragu for a meal high in lean protein, fibre and essential vitamins.
NUTRITION & HEALTH
13.8 POACHED PEAR & 85% DARK CHOCOLATE
Poached pear, high in dietary fibre, paired with antioxidant-rich 85% dark chocolate for a health-conscious treat.
13.9 MANUKA HONEY & AMALFI LEMON CORNBREAD
A zesty cornbread made with zero sugar, Amalfi lemons and Manuka honey. Providing a delightful source of simple carbohydrates and vitamin C. Perfect for a nutritious dessert.
WELLNESS SHOTS
~ Lemon, Ginger & Raw Turmeric
~ Beetroot & Apple
~ Pineapple & Coconut
~ Mango & Cardamon
~ Super Green
DESSERTS
14.1 TRIPLE CHOCOLATE BROWNIE
Rich brownie with layers of dark, milk, and white chocolate. Served with strawberry mascarpone.
14.2 RASPBERRY CHEESECAKE
New York style cheesecake. Topped with raspberry gel and fresh raspberries.
14.3 SEASONAL FRUIT TRIFLE
Layers of seasonal fruit compote, Madagascan vanilla sponge, crème anglaise and Chantilly cream.
14.5 MILLIONAIRE CHOCOLATE POT
Shortbread, dark chocolate mousse and caramel sauce, layered in an individual glass jar
14.6 TIRAMISU POT
Espresso-soaked date sponge, layered with mascarpone and Mayan red chocolate.
14.7 CHOCOLATE & PISTACHIO FONDANT
Individual dark chocolate cake with gooey pistachio centre. Served with fresh seasonal berries.
14.8 STICKY TOFFEE PUDDING
Medjool date cake, served with toffee sauce and clotted cream.
14.9 NYC-STYLE COOKIES
Chunky triple chocolate chip cookies.
CONCIERGE SERVICES
NEWSPAPERS & MAGAZINES
Stay informed and entertained with a curated selection of local and global publications.
PERSONAL SHOPPING
Enjoy our bespoke personal shopping service, with your favourite brands delivered directly to the aircraft.
FLOWERS
Elegant floral arrangements to suit your style and cabin.
BEVERAGES
We offer a selection of premium wines, champagnes, and spirits. Please reach out to a team member to discuss your needs.
RESTAURANT REQUESTS
Secure special requests from top dining establishments in London. 24hrs notice required.
FOUR LEGGED FRIENDS
For the VIP (Very Important Pets) you may have on board.
FURTHER INFORMATION
OPERATING HOURS
Our office team is available from 8am until 8pm, Mon-Sun. Responses outside these hours may take a little longer. We provide airside delivery 24hrs a day, 7 days a week.
WORKING WITH YOU
All of our dishes can be customised to accommodate specific dietary needs. Our team of chefs are flexible and ready to work with you to ensure all your requirements are met.
ALLERGENS
When placing your order, please inform our team or any allergens or food intolerances.
DELIVERY
We service all UK airports, including RAF bases.
CANCELLATION
If you cancel your order after ingredients or items have already been purchased, you will be required to cover the cost of those items. We will always do our best to work with you to reuse or repurpose the items wherever possible – particularly in cases such as delayed flights or rescheduled delivery times.
