UK-based Acropolis Aviation has sent its cabin crew to Irish cookery school Tannery in order to enhance its in-flight dining experience. Located in the seaside town of Dungarvan, County Waterford, and run by accomplished chef Paul Flynn, Tannery hosted the staff for an intensive two days of training. The course covered the art of plate and platter presentation, food pairing, oven management and seasonal menu ideas.

Head of cabin crew Rebecca Phillips comments: "High quality in-flight cuisine is important to our clients who fly on our ACJ319. We receive positive feedback on dining standards, but we are always looking to improve.

"Our cabin crew are serious foodies and we all relished the cookery school experience and the opportunity to improve our skills. Our clients will enjoy the presentation and menu ideas we learned from the fabulous Paul."

Flynn also had an enjoyable few days with the crew: "We had a memorable time with the Acropolis team and placed an emphasis on quality and presentation. They were quick to learn preparation and presentation techniques and proved to be adept at delivering very high service standards."

Acropolis' ACJ has a spacious galley comparable to many on-the-ground kitchens and a six or eight person mid-cabin dining area. The company regularly provides Halal, Kosher and Hindu menus and can cater to any dietary request.