Sky-high fry-up

Luxury air charter firm Acropolis Aviation recently sent its cabin crew to cookery school not in France, or Italy, but to the small Irish seaside town of Dungarvan, in County Waterford.
It’s the home of award-winning cookery school, Tannery, of chef Paul Flynn who is about as far removed from the meat-and-potatoes version of Irish cuisine as Bollinger champagne is from brown ale.
The crew spent two days’ intensive training at the super-modern school and, in a challenging MasterChef-style environment, learned the secrets and skills of the world’s top restaurants and how they can be adapted in flight.
Acropolis head of cabin crew, Rebecca Phillips, assures us that her charges are no mere trolley-dollies. “We receive positive feedback on our high standard of in-flight dining, but we’re always looking to improve. Our cabin crew are serious ‘foodies’ and all relished the cookery school experience and opportunity to take our skills up another level.”
Wonder what they’re like at cooking up an Ulster Fry at 37,000 feet?

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