Heston Blumenthal continues his quest to help four of Britain's biggest brands dramatically transform their food production and find solutions where other chefs have failed. This week his mission impossible is to work with British Airways to revolutionise airline food, but with no kitchen, no pans, no sharp knives and no naked flames, Heston soon realises that cooking gourmet food in a metal tube at 37,000 ft is no mean feat. The big problem, Heston discovers, is that meat and fish reheated in aircraft ovens end up overcooked and dried out, and vegetables get soggy. Even worse, cabin pressure and low humidity mean that passengers' perception of taste at altitude is massively reduced. Can Heston develop a menu that pleases all palates in these challenging conditions? And can he get BA bosses to buy into his final plan?
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