Air Culinaire Worldwide has announced the upgrade of its London facility to a
state-of-the-art kitchen just minutes from London Luton Airport. The 8700 sq. ft. kitchen, one of the
largest in Air Culinaire’s culinary arsenal, features modern cooking appliances, energy-efficient
equipment, anti-bacterial flooring and walls, and high-efficiency LED lighting. The facility also has passthrough refrigeration portals to maintain cold chain compliance and retractable spray-down systems for
sanitation.
In addition to the upgraded facility, Air Culinaire has introduced a new London Lifestyle menu featuring
over 50 dishes inspired by street food, gastropub, multi-cultural fine dining, and energetic cuisine. The
menu includes dishes such as British Smoked Salmon, 8 Hour Braised BBQ Pulled Pork shoulder, Pave of
Pan Seared Duck Breast, and Tonka Bean Eton Mess. Air Culinaire’s Executive Chef Aaron Watson, who
has led the transition to the new kitchen and curated the new menu, said he is most excited about
cooking and presenting Crusted Seabass, heritage tomato, fennel, and kalamata.
Air Culinaire has also announced a new partnership with The Landing, a boutique hotel located at Biggin
Hill Airport. Hotel guests will now be able to enjoy Air Culinaire’s premium cuisine at The Approach, the
hotel’s bar and restaurant, with a view of the airport’s runway.
“The next chapter is here, and as we reinvest in the future, this facility reflects our commitment to
creating a promising future for our team members and customers,” said Steven Roberts, Senior Vice
President of Global Operations at Air Culinaire.

For more information, please contact: Mekayla Bramlett, Marketing Coordinator, Air Culinaire
Worldwide
Telephone: +1 8134496030
Email: mbramlett@airculinaire.com