The new culinary collaboration, designed to deliver world-class cuisine and elevate the Qatar Airways passenger experience, comprises four menu items in First Class and four dishes in Business Class. Seafood is featured prominently, with dishes including blue shell lobster, roasted cauliflower and caramelised mango, with cashew nut and apple salad with Goan curry powder and Cornish crab salad with warm apple soup and brown crab mayonnaise. The menu is currently available on flights from London Heathrow to Doha and dishes will rotate four times a year, alongside the airline’s regular menu cycle.
Originally from Cambridgeshire, James has worked in some of the world’s most renowned restaurants, including Restaurant Gordon Ramsay in London, Rick Stein’s The Seafood Restaurant in Cornwall, Thomas Keller’s Per Se in New York, and René Redzepi’s Noma in Copenhagen. At Kitchen Table, James is best known for modern British cooking driven by hyper-seasonality, using meticulously sourced ingredients to create a daily-changing tasting menu.
Qatar Airways’ partnership with James Knappett is part of its ‘Flavours to Fly For’ programme, which sees the multi-award-winning airline partner with world-class chefs to deliver a passenger experience that serves as the gold standard for premium travel.
The collaboration with James takes Qatar Airways’ already-outstanding in-flight menu to new heights.
Qatar Airways signature in-flight menu by James Knappett
First Class
Starter
Hand-dived seared, Cornish scallops and candied lemon
Pickled fennel salad, cucumber with chervil vinaigrette
Main Course
Blue shell lobster, roasted cauliflower and caramelised mango
Cashew nut and apple salad and Goan curry powder
Dessert
Apple tarte tatin
Smoked caramel and Tahitian vanilla ice cream
Business Class
Starter
Cornish crab salad with warm apple soup
Brown crab mayonnaise
Main Course
Roast lamb rack
Baby potatoes, sheep’s yoghurt, sorrel and mint salad
Corn-fed chicken, clotted cream mashed potatoes
Seasonal vegetables and brown butter sauce
Dessert
Rhubarb choux bun, craquelin, vanilla custard
Chantilly cream and roasted almonds
