Roast has become the latest restaurant to team up with British Airways (BA) in a deal that sees the London eatery create the menus on the airline's newly-launched all-business long-haul route to New York.
Roast head cook Lawrence Keogh will join chefs including Shaun Hill, Michel Roux Jnr and Cass Titcombe as part of BA's Taste Team of consultant chefs.
He will create a seasonal British menu for passengers onboard the long-haul flights operating between London City Airport and New York, which now fly twice a day.
Dishes will include Welsh Camarthen ham with Cox's apple potato salad and pea shoot; Dedham Vale Farm fillet of beef; British corn-fed chicken and Inverary smoked salmon and prawns.
Keogh, said: "It has been a challenge to take restaurant cooking into a format that works at 36,000 feet. It has also been a privilege to be involved in the launch of a new bespoke service that connects the two great financial centres of the world."
Roast founder Iqbal Wahhab added: "This is a great opportunity for Roast to work in association with BA on such a prestigious flight."
By Rosie Birkett
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