Our Story
Viola® Inflight Dining was born from a background in Michelin-level kitchens and luxury hospitality – with a belief that dining in the sky should feel just as considered as it does on the ground. Our approach is simple: start with exceptional ingredients, prepare them with care, and deliver them with precision.
We work closely with independent farmers, fishermen and producers across the UK and Europe, selecting ingredients at the height of their season – from pasture-reared meats & wild-caught fish to seasonal heirloom vegetables. You can count on our expert knowledge to get the best delivered to your aircraft.
“The best ingredients are grown with care, harvested at their peak, and cooked simply.”
Alice Waters
Meat
We are proud to offer a curated selection of organic, native-breed meats, reared by fifth-generation farmers whose heritage and expertise have been passed down for over 150 years. These dedicated producers share our unwavering commitment to ethical practices and sustainability, ensuring that every cut meets the highest standards of quality and provenance.
Working in close partnership with a co-operative of Yorkshire farmers, our suppliers champion low-impact, pasture-based farming techniques that protect the landscape, preserve biodiversity, and safeguard animal welfare. This collaborative approach not only strengthens rural communities but also guarantees complete traceability and consistency.
Celebrated by some of the UK’s most prestigious restaurants, these meats are renowned for their depth of flavour and integrity. By sourcing from farmers who care deeply for the land and livestock, we are able to bring the same exceptional quality and sustainable philosophy into the world of luxury aviation dining.
Fish
We source our fish from trusted local fishermen who use small day boats, ensuring exceptional freshness, uncompromising quality, and minimal environmental impact. Line-caught methods remain at the heart of our approach, protecting fish stocks while respecting the balance of marine ecosystems.
Our shellfish, meanwhile, is pot-caught – an artisanal, low-impact method that reduces bycatch and preserves delicate habitats.
Alongside coastal day-boat landings, we also source salmon from the pristine waters of Scotland’s lochs, where generations of fishermen have upheld practices that respect the environment.
Guided by seasonality, traceability, and low-intervention practices, every item we source reflects our commitment to sustainability. The result is seafood of exceptional calibre, proudly aligned with the standards of the UK’s most prestigious restaurants.
Vegetables
Our vegetables are sourced from independent growers across the British Isles and select regions of Europe, chosen for their dedication to farming in harmony with nature. These growers work with the rhythm of the seasons, cultivating produce that is vibrant, flavourful, and rooted in traditional methods of responsible agriculture. By avoiding intensive, industrial practices, they protect soil health, nurture biodiversity, and preserve the natural character of each ingredient.
The result is a constantly evolving selection that reflects the best of what each season has to offer – from delicate spring greens and heritage varieties of summer tomatoes to robust autumn root vegetables and hearty winter brassicas.
Every item is selected for its quality, freshness, and provenance, ensuring that the produce we deliver is of the same calibre found in the most celebrated kitchens. This ever-changing palette of seasonal vegetables allows us to create aviation dining experiences that are both sustainable and exceptional.
