Heathrow is set to offer healthy eating options following a review by John Torode and Gregg Wallace, two of the UK’s best-known foodies.
In May, John Torode and Gregg Wallace were appointed as the official ‘taste buds’ of Heathrow and were tasked with eating their way around the UK’s hub airport, presenting Heathrow with a six-month challenge to improve the airport dining experience. The duo was given access to all areas of the airport to sample Heathrow’s restaurants.
Following their tour, the two tasked Heathrow’s food and beverage team with introducing healthier food choices across the terminals and to promote British culinary talent.
Accordingly, the ‘best of British’ is now being put on centre stage with the appointment of three new brands to Terminal 2 which will open in June 2014:
-Heston Blumenthal has been appointed to open a brand new restaurant which will feature British dishes with a ‘twist’.
-The Gorgeous Kitchen has also been appointed to Terminal 2, a concept developed by four local chefs – Gee Charman, former chef at Kensington Palace and right-hand woman of celebrity chefs Gordon Ramsay; Sophie Michell, executive chef of Pont St. at Belgraves hotel; Jo Pratt, best-selling author of ‘In the mood for food’; and Caroline Mi Li Artiss, one of the first chefs to be discovered on YouTube.
-London’s Pride by Fullers, an independent family brewery based in Chiswick, will open just 8.3 miles from Heathrow.
Health-conscious passengers travelling through the airport can now also take advantage of:
-Healthy eating symbols in restaurant directories and brochures to help customers pick the healthiest options in each terminal.
-The introduction of three additional outlets well-known for their commitment to healthy and seasonal dining: Leon (T3 and T2), YO! Sushi (T3 and T2), Carluccios (T4 and T5) and Comptoir (T4).
Ben Crowley, Head of Food and Beverage at Heathrow, said: ‘Heathrow’s restaurants and bars are designed specifically with travellers in mind – from people passing through several time zones in a very short space of time to those needing a meal in minutes. We’ve been recognised on a global level but for us this is not enough. We want to continue to innovate to be the best in our league for airport dining.’
