Torode and Wallace – famous for their straight-talking approach – were given access to all areas of the airport to sample dishes from Heathrow’s 73 restaurants and bars to better understand and improve the airport offering.
As a result the duo will now help the Heathrow team to introduce healthier options throughout the terminals and their experiences are also being used to inform Heathrow’s first ever food guide.
Entitled ‘Food on the Fly’, the guide will provide passengers with an overview of the varied dining options available in the airport. Over 10,000 copies will be printed and a digital version will be available to download from www.heathrow.com from July.
Ben Crowley, head of food and beverage at Heathrow said: “It’s often hard to show passengers – especially those in a hurry – the full extent of our offering so it’s very exciting to be able to work with John and Gregg to produce this really comprehensive guide. We not only hope it will help passengers better navigate our restaurants and bars but also make the meal they have before they fly one to savour.”
Gregg Wallace added: “Food is our first love and at the heart of everything we do; so we were delighted when we were invited to take part in this eating challenge – and to contribute to the guide. We were blown away by the range on offer to hungry passengers at Heathrow; catering for such a huge spectrum of passengers is truly a herculean task.”
Every year 26 million orders are placed at Heathrow’s restaurants and bars, which include fine dining options such as Caviar House and Prunier, Gordon Ramsay’s Plane Food, Oriel and rhubarb, as well as high street concepts redesigned specifically for travellers including YO! Sushi, Strada and Carluccio’s.