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DIARY: Culinary Concierge Company To Dish Up For London's Wealthy
UK-based On Air Dining has hailed London as the “global capital for the world’s best cuisine”.
On Air Dining, which provides cuisine to private jet companies, is now targeting London-based clients on land.
However, "down to earth" is hardly a term you'd use to describe the extravagant dishes the company will serve to London's high and ultra-high net worth community at their homes and at special venues. Each dish will cost around £190 per person but should the client fancy some green sea urchins from the Arctic Circle served live at the table, they can expect a bill of around £300.
On the menu will also be a new dish created by the company for the Channel 4 documentary "The World’s Most Expensive Food". This consists of mahogany and Beluga Caviar among other exotic ingredients.
“Where possible, as a business we pride ourselves on sourcing the very best local ingredients and produce. The UK produces amazing, world class produce that is giving the 'foodie' countries a real run for their money. This produce takes a huge amount of love, care and investment, and that is why some of it has a huge price tag,” said Daniel Hulme, chief executive of On Air Dining.
On Air Dining's high-flying clientele in private jet charter includes Gama Aviation, ExecuJet and Global Jet Concept. The business has enjoyed a 200 per cent growth in the past year and expects to more than double its turnover in 2016.
According to Gama Aviation, which has over $2.5 billion of aviation assets worldwide, there are now 1,769 medium to large private jets in Europe, and the UK has the biggest fleet with 267, followed by Germany, which has 192.
“There are now around 80 billionaires living in London alone, 11 per cent more than in 2014, and the number of ultra-high net worth individuals – worth at least $30 million – living in the capital is 7 per cent higher than in 2014,” said Hulme. “Many of these people use private jets and it has helped fuel strong growth in our business, and we are now able to prepare food for them at their homes and elsewhere.”
