International Culinary Panel Chefs for Business Class from London

Business Class

Book the Cook menu from London

Slow Braised Short Ribs

Truffle cauliflower puree, pomegranate, Mac and Cheese.

Roasted Chicken Breast with Pesto Sauce

Salt baked yellow and red beetroots and quinoa salad.

Poached egg with Shakshuka sauce

Grilled sour dough, wilted spinach, avocado and feta crumbs.


Roasted Cauliflower Steak

Truffle cauliflower puree, pomegranate, Mac and Cheese.


Grilled Angus Beef Fillet

Grilled Aberdeen Angus fillet of beef with vegetable medley and chef’s potatoes.

Grilled Monkfish

With roasted new potatoes, grilled vegetables, and wild mushroom sauce.

Thai Beef Red Curry

Beef simmered in Thai red curry and served with stir-fried vegetables and steamed Jasmine rice.

Singapore Chicken Rice

Poached chicken, sliced and served on long-grain rice cooked in chicken broth. Accompanied with dark soya sauce, tangy ginger and fresh chilli and lime sauces.

Sesame Coated Fried Fish in Chinese Black Vinegar Sauce

With stir fried Asian vegetables and egg fried rice.

Chicken Biryani

Fragrant basmati rice cooked with aromatic herbs and spices, topped with chicken and served with raita.