Ali Dunworth

So when they're making those meals, like they put loads of research into this, obviously for the first class and then it filters down.

So, you know, that research is coming through to you.

But they're probably putting 20 to 30 percent, they say, more salt and sugar into your meals.

Like so if you ate that pasta dish in your kitchen, you'd probably be like, I can't eat that.

But up in the air, it tastes different.

And like the other thing is Bloody Mary.

Like I don't drink a Bloody Mary, but when you're on a flight, you're like, oh, I quite fancy a Bloody Mary because those really strong tastes are like much more tolerable and maybe much more pleasurable when everything else is a little bit dulled.

Yeah, I mean, I did a big trip earlier, like the end of last year, this year.

I probably did about 10 different flights, all different classes.

One of them I got to do business in.

And yeah, I had never done like that kind of long haul business flight before.

And it was so different to your little tray.

I enjoy always eating on a flight because it's something to do and like figuring out what it is.

For some reason, I love bread on an airplane.

I don't know why.

But the classes, yeah.

it's wildly different from economy and then you've got premium economy now which sometimes is the economy meal with cutlery i found because the psychology is that if you have heavier cutlery you enjoy your food more yeah so there's all kinds of like that makes

sense yeah so you think you're having more of an experience and if you if you had a china plate as well you'd be laughing or even when they give you like the little salt and peppers or like different things I found with that time a business class I was like the food was grand like it wasn't amazing but it was the pomp and ceremony and the whole they putting the tablecloth out and I was like oh you make sure you wake me up for the meals and they were like we'll serve you whenever you want oh

Okay.

And you get a wine list and like the snacks.