Singapore Airlines ‘Book The Cook’ returns to New York, Newark flights & More News Here

Singapore Airlines is bringing again its well-liked Book the Cook service for its continuous flights from New York and NY-adjacent Newark.

From July, passengers setting out on the near-19 hour treks – which share the gold medal for the world’s longest flight – will as soon as once more have the opportunity to benefit from the advance meal order service, which beforehand noticed a dozen bespoke dishes sourced by native suppliers added to SQ’s common inflight fare.

“We’re rebuilding the Book the Cook network,” Singapore Airlines’ Director of F&B Antony McNeil tells Executive Traveller.

“Singapore has always been there, even during Covid,” and first cities within the UK and Europe – similar to London and Frankfurt – are additionally again on the menu.

“Our primary focus is to get all the key destinations online,” McNeill says, with New York and Newark subsequent on the listing.

“Book the Cook is already available on the A380 service from JFK through Frankfurt into Singapore. And the ultra-long flights, from JFK and Newark, will come online from July.”

“San Francisco is a little bit more challenging, I believe that’s to do with manning resources and so on.”

Singapore Airlines continues to companion with AeroFarms, a Newark-based produce provider which has pioneered modern vertical indoor farming ‘aeroponic’ services.

“If you can imagine a vertical warehouse with lots of racks and a multitudes of LED lights, that’s a bit like what what it looks like,” McNeil has beforehand advised Executive Traveller.

“They use a water misting system to hydrate the roots of the vegetables, rather than hydroponics  where they’d actually sit in water” – a course of which makes use of 95% much less water than typical farming.

“There’s LED lighting in varying colours to maximise the nutrient content of the salad greens and the veggies right and enhance their growth patterns,” provides McNeil, who is stuffed with reward for the extraordinary flavour and natural nature of the produce.

“What this does is to serve two purposes. We want to be able to use the freshest produce possible, and we want to be able to reduce our carbon footprint from the farm to the plane, to maximise a ‘farm to plane’ concept.”

McNeill is very excited about AeroFarms’ bolder, spicier greens which will help overcome passengers’ decreased senses of odor and style in dried-out airplane cabins.

But as McNeill remarked to Executive Traveller within the pre-pandemic period, “there’s always going to be a burger out of the U.S,” in a nod to what most individuals would think about to be the USA’s nationwide dish. “There’s always going to be a prime ribeye or a scotch fillet steak.”

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