Gordon Ramsay serves up (Michelin-quality) Plane Food at Heathrow Terminal Five – 23/11/07

Landing in style: Gordon Ramsay’s Plane Food promises a great airport and culinary experience


UK. Travellers using London Heathrow Airport’s long-awaited Terminal Five, due to open next March, will be able to sample the cuisine of Michelin-starred UK chef Gordon Ramsay. The restaurant, which will offer panoramic views across the runway, will be called “˜Plane Food’.

BAA said the 180-cover restaurant will offer unparalleled views of London’s skyline and the world’s busiest international airport.

Plane Food will have a bold and contemporary feel, BAA said. Architects Bentel & Bentel, renowned for their convention-challenging designs, have crafted the restaurant’s aerodynamic lines to conjure up shapes associated with flying.

Divided into six discreet areas segregated by burnt oranges and bright reds topped with subtle gold fixtures, Gordon Ramsay’s Plane Food has been specifically designed to emphasise the idea of movement from one destination to another. Each table will be individually lit to provide points of focus within the room.

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A central feature of the restaurant will be Barnaby Gorton’s specially-commissioned artwork situated above the bar. The three-dimensional sculpture will contain real gold leaf to reflect light and assist with changing moods created by the different lighting effects in the restaurant.

“There is a sense of excitement and anticipation about air travel that doesn’t exist in any other form,” commented Ramsay. “I intend to create a menu and dining experience that matches that enthusiasm in what will be one of the most stunning venues for a restaurant anywhere in the world.”

T5 Retail Director Nick Ziebland commented: “A great deal of time and effort has been spent designing the restaurant which we think will give customers a truly memorable dining experience. Teamed with Gordon Ramsay’s signature menu and an exclusive picnic offering, this will add to the vast array of exciting restaurants offering innovative food concepts to passengers travelling through the terminal next year.”

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