On the back of a busy summer, in-flight business aviation caterer Bon Soirée is ordering three new Citroen Berlingo refrigerated vans, which will arrive in September, as well addition staff members.
Demand has increased following Bon Soirée’s introduction this spring of a wider ranging menu, available for flight departments and charter brokers to book online and via App (downloadable from the App store).
The company’s flexibility in handling special dietary requirements has helped to bolster bookings. “Without doubt, this has been the biggest shift in our business this past 12 months. The number of special requests we get these days – gluten-free, non-dairy, vegan, diabetic, no wheat,” has increased ten-fold,” notes director Derek Freeman.
Working together with consultant chef Alan Bird, formerly with The Ivy and Soho House, Bon Soirée now offers a unique labelling system on its mainstay dishes. Alongside clear cooking instructions for flight attendants are colour photos detailing the presentation of each dish, while pictures of 14 different allergens are marked up with a tick.
Written by: Alexander Preston
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