London Stansted and Farnborough airports-based in-flight culinary specialist and concierge On Air Dining has been recognised by the Luxury Travel Guide (LTG) for the second year in a row. The company has been named Specialist Caterer of the Year (Europe) in the LTG's Food & Drink publication for its best in class cuisine and culinary innovation.

In an effort to continually elevate the standard of in-flight catering, On Air Dining made the decision to change categories this year and compete against Europe's elite caterers. LTG says: “Having been a previous winner of Inflight Caterers of the Year, On Air Dining was this year considered alongside some of the leading bespoke and specialist caterers from around Europe, including established companies providing luxury in-flight meals. The Specialist Caterers of the Year award was one of the most competitive European categories, however the company impressed the judges with its ongoing commitment to innovation in the industry. The launch of Horizon, a new membership scheme, provided further evidence of its work in improving the benefits for both its passenger and operator clients. The menus offer a variety and freshness that will not disappoint and the LTG judges are extremely confident in recommending the company as the leading provider in the industry.”

The judging took place in September following a period of collating nominations from a combination of LTG subscribers, a research team, past clients and partners from the hospitality industry all around the world.

CEO Daniel Hulme adds: “On Air Dining was created to revolutionise the world of private jet catering by bringing the ultimate fine dining restaurant experience to the skies. Winning in this category recognises the dedication of our team to elevating the dining experience and pushing forward the industry's expectations of what is possible to serve on board aircraft. Whilst luxury is sometimes categorised as the finest and most expensive, the quality of our product can be enjoyed at every price level. We have different alternatives to supply our clients with the same level of quality in all our menus.”