How they REALLY make your airline food: Why spicy menus are best to eat at 30,000 feet, what the cabin crew do with the leftovers and why the pilots NEVER eat the same meal revealed

10 months ago 41

To find out how airline food gets made, Harriet Sime spent the day with British Airways at its sprawling 55,000 sq ft catering facility two miles from Gatwick Airport.

Article From: www.dailymail.co.uk

Read Entire Article

Note:

We invite you to explore our website, engage with our content, and become part of our community. Thank you for trusting us as your go-to destination for news that matters.

Certain articles, images, or other media on this website may be sourced from external contributors, agencies, or organizations. In such cases, we make every effort to provide proper attribution, acknowledging the original source of the content.

If you believe that your copyrighted work has been used on our site in a way that constitutes copyright infringement, please contact us promptly. We are committed to addressing and rectifying any such instances

To remove this article:
Removal Request