UK Executive Jet fine dining company, Bon Soirée, has reviewed its business for 2012 uncovering some interesting themes and trends in customer demands throughout the year.

What has become apparent is the range of clients becoming more health conscious, especially noticeable with American and Japanese flights. There has been a 19 per cent increase in requests for low sodium, low fat, and low carb diets as well as menus and individual meals that consist of only organic produce.

Bon Soirée is increasingly asked for ‘super food’ dishes and to provide for specific diets, so their highly trained chefs now come up with imaginative ways of using, for example, nuts, seeds and berries.

Commenting on the demands for healthier food, Founder and owner of Bon Soirée, Derek Freeman said: “We have provided dishes such as Twice Baked Walnut Soufflé with Cranberries, and Pecan and Mixed Seasonal Berry Cheesecake to cater for the ‘super food’ requests. In addition, when discussing menus with Flight Attendants on USA flights, we are quite often told their clients are Flexitarians, which means they practice meat free days.”

Bon Soirée Managing Director, Derek Freeman.

Trend for spicy food has been building for some time

Bon Soirée experienced a spike in 2012 with orders of Indian food and Fusion/Pan Asian cuisine having gone up by 14 per cent on the previous year. Derek added, “This type of food is becoming increasingly popular with our American and European clients and we have one client who regularly orders Indian food to take back to his family in USA.”

Interestingly, more clients are ordering food from named London restaurants. Sushi from Sumosan or Nobo is always popular as well as food from Moti Mahal and a variety of other Indian, Chinese and Middle Eastern establishments are regularly requested. “We have a client who has provided us with an Ottolenghi (a renowned Jewish Chef) cookery book which they regularly order from.”

Increase in Russian flights

Catering requests for Russian flights increased by 18 per cent in 2012, with these customers spending, on average, more per head on catering than the other western European or American flights. Sushi is a very popular choice on Russian flights along with champagne and caviar. As Bon Soirée have Eastern European chefs on the team they are also often asked for dishes such as Piroshki (dough dumplings stuffed with cheese / fish / meat/ veg) or Chicken Kotlety Pozharsky (Mamma’s Russian ground chicken).

Bon Soirée has employed Russian speaking office staff, which is proving to be a valuable asset when discussing menus and meeting the particular demands of the passengers.

Because Bon Soirée employs chefs with Michelin Star experience, they are able to create a restaurant-like experience in-flight to meet the changing demands of its customers.