Hulstone’s dishes have been inspired by the airline’s menus dating back to 1948, the last time the Games were held in London, with the inclusion of popular ingredients from those times – such as ox cheek and fish – reinvented for today’s audience.
Blumenthal mentored Hulstone, head chef at the Elephant in Torquay, Devon, through the creation of the menus, as part of the BA Great Britons Programme, which offers a global platform for up and coming British talent in food, art and film in the run up to the Games.
Hulstone has created four menus, which will be available on long-haul flights from London Heathrow from July to September in First, Club, World Traveller Plus and World Traveller cabins.
The chef will continue to work alongside Blumenthal to create a menu for the British Olympic Association’s Our Greatest Team Rises ball at the Royal Albert Hall on 11 May.
SIMON HULSTONE’S OLYMPIC GAMES INSPIRED MENU
Rillette of mackerel dressed on a pickled cucumber carpaccio with sour dough croutes
Potted braised beef, with a potato and horseradish topping served with hispy cabbage, baby carrots and roasted shallots with a rich jus
Chilled chocolate fondant with a salted caramel liquid centre, caramel sauce and spun sugar topped with hazelnuts
Golden beetroot, with goat’s cheese and elderflower dressing
Smoked salmon and Cornish crab roulade with servruga caviar gribiche sauce and summer cress salad (July)
Smoked salmon tartare with pickled cucumber ribbons radish salad and crème fraiche (August)
Gin & Tonic cured smoked salmon (September)
Fish pie using sustainable sourced hake, dressed with Parmesan pomme purée and a warm tartare sauce
Lemon curd cheesecake with raspberry and basil compote
Photograph by Tom Pilston