Flying can be a bold and somewhat upsetting knowledge even for the many gifted of travellers.
And one of the misfortune things about craft transport is positively the crap food that mostly gets served up.
The school cooking spill doesn’t do anything to alleviate flight nerves…if anything, it substantially adds to the clarity of imminent doom.
But one low-cost airline has come up with a menu designed to opposite any drifting anxieties.
Monarch has teamed up with Oxford University’s Professor Charles Spence, who’s helped Heston Blumenthal with some of his many brave menus, to furnish a mood-enhancing operation of in-flight meals.
The ‘mood food’ menu is now being trialled and kicks off with a starter or echinacea and liquorice ice cream which claims to boost flyers’ defence complement and confuse them from the flight.
‘The black colour [of the ice cream] is positively counter-intuitive – many passengers consider of white or dark colours with the ice cream,’ Professor Spence tells The Telegraph.
‘This may also help to confuse passengers from their pell-mell tour while also startling them and personification into childlike nostalgia.’
The black ice cream is followed by lavender and immature tea flavoured rice cakes to assist decrease and negate jet lag.
That’s all cleared down with a bespoke mix of herbal teas to forestall bloating, alongside an umami seaweed biscuit.
‘Reduced air pressure, dry cabin air, and engine sound all stop ambience perception, but umami is the only one of the simple tastes that manages to cut by these barriers, which is because so many passengers sequence a tomato extract or Bloody Mary on-board,’ continues Professor Spence.
‘Using umami tastes alongside the other essence combinations will be comforting and gratifying for passengers.’
The menu is finished by a caramelised but bar covered in umami fungus and tomato powder to incite diners’ senses as they land.
A distant cry from the customary post-Maga grill up then.