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Our aviation menus are designed by Chef Liam Sweeney and change with the seasons just like a restaurant. In the summer you’ll find tender greens and aromatic British and European fruits, in the winter, wild game, foraged mushrooms and earthy root vegetables, much of which is harvested from our own Market Garden.
The Cloud Dining concierge team is also on hand to seamlessly support any request. From fine wines held in our own cellars to collections from partners such as Daylesford, Harrods and Nobu, no request is too challenging, and we can often deliver items to the doors of you jet within hours.
