Air Culinaire Worldwide has announced the upgrade of its London facility to a state-of-the-art kitchen just minutes from London Luton Airport. The 8,700 sq. ft. kitchen, one of the largest in Air Culinaire's culinary arsenal, features modern cooking appliances, energy-efficient equipment, anti-bacterial flooring and walls, and high-efficiency LED lighting. The facility also has pass-through refrigeration portals to maintain cold chain compliance and retractable spray-down systems for sanitation.
In addition to the upgraded facility, Air Culinaire has introduced a new London Lifestyle menu featuring over 50 dishes inspired by street food, gastropub, multi-cultural fine dining, and energetic cuisine. The menu includes dishes such as British Smoked Salmon, 8 Hour Braised BBQ Pulled Pork shoulder, Pave of Pan Seared Duck Breast, and Tonka Bean Eton Mess. Air Culinaire's Executive Chef Aaron Watson, who has led the transition to the new kitchen and curated the new menu, said he is most excited about cooking and presenting Crusted Seabass, heritage tomato, fennel, and kalamata.
Air Culinaire has also announced a new partnership with The Landing, a boutique hotel located at Biggin Hill Airport. Hotel guests will now be able to enjoy Air Culinaire's premium cuisine at The Approach, the hotel's bar and restaurant, with a view of the airport's runway.
"The next chapter is here, and as we reinvest in the future, this facility reflects our commitment to creating a promising future for our team members and customers," said Steven Roberts, Senior Vice President of Global Operations at Air Culinaire.