To help the estimated 13.8 million passengers passing through Heathrow Airport this summer find the right meal or snack, the airport has published its first food guide. Compiled by two of the UK’s most well-known culinary figures and the hosts of MasterChef John Torode and Gregg Wallace, the guide, “Food on the Fly,” has comprehensive overviews of every bar, café, and restaurant in the airport, along with top 5 lists and a breakdown of eateries by terminal. It also includes tips about the best and worst foods to eat before flying.
Heathrow has printed up 10,000 copies of the guide and it is also available for download on its website.
“The gastronomic challenge that Gregg and I undertook earlier this year showed us that there really is a vast amount of food and drink on offer at Heathrow! The guide is a great way for passengers to navigate their way through the menus and potential meals available – and to make the most of their time at the airport. We’re really pleased to have been involved, and only wish it had been created sooner!” Torode said in a press release.
According to Heathrow, almost 5 million eggs, 6.4 million croissants, and 4.5 million rashers of bacon are served every year from the airport’s dining facilities. It also serves up impressive numbers for luxury food items, with travelers consuming more than 1.5 tons of caviar, 25,000 kilograms of salmon, and 800,000 glasses of Champagne every year. Every year, 26 million orders are made at the airport’s food and beverage outlets.
For more information, visit heathrowairport.com.