How do Michelin-starred chefs order on a plane?

What do soggy cheese toasties, anaemic pasta and those little tubs of Pringles have in common? Besides being beige, every one of us has devoured at least one at 30,000 feet in an act of desperation, because avoiding airplane food is all well and good until you’re on your third Bombay and tonic. Though we couldn’t help but wonder: is it possible to order well on a plane? We asked some of Britain’s Michelin-starred chefs to weigh in.

Northcote executive chef Lisa Goodwin Allen says if you’re a meat eater, check your options before ordering. ‘I would always go for a meat that retains its moisture when cooked, something like chicken or braised beef.’ Moreover, she always goes for the sauciest option. ‘A dish with a sauce, like a chicken curry, is always a good choice as it retains its moisture when reheated.’

Tom Aikens, behind Mayfair’s Muse, agrees: ‘Simple chicken dishes hold up well and are adaptable to lots of different flavours.’ Thanks to their bento boxes and mezze platters, ‘Asia-Pacific and Middle Eastern airlines are by far the best,’ he says. And ‘avoid pasta as it’s always overcooked by the time it’s reheated’, says Aikens. ‘Salads are generally great as they don’t need much last-minute attention.’ Meanwhile, chef Rafael Cagali of Da Terra says he tends to ‘play it safe’ as ‘flavour is compromised on a flight and there is usually a huge amount of salt in the food’. For him that looks like ‘either the vegetarian option or something with a bit of spice, otherwise the food is really bland.’ Hopefully, the opposite of your destination…