Flew home from the UK on Friday.  Airports still lack service, planes have gotten nicer by the month (the plug on the back of the seat saved me from having to work this weekend), the otherwise friendly crews have got to be trained to not use their steel carts as battering rams and the food has improved a lot.

We had been served a meal early in the flight (I had a Greek beef dish that was decent with a quinoa that I was shocked included  fresh herbs, decent feta and was far tastier than my initial reaction would have believed).  Later in the flight we received an adorable pastry from Monty’s Bakehouse.

I chose a lamb pastry – it was a more wholesome version of McDonald’s Apple Pie.  The filling appeared very “real” – whole pieces of onions that I could imagine were cut with a knife and not a major machine (I do have a fairly active imagination!).  They are clearly aiming at a niche industry by targeting airlines and they added a pleasant ending to the trip.  I think they tasted even better as they were far beyond my low expectations and a lot of things taste great at 38,000 feet with no other options!

I very much admire their clear vision which declares they will “only use ingredients from the kitchen cupboard.”  They clearly haven’t been to Heston or Fernan’s but they pass the test with mine – true ingredients that are all equally pronounceable and accessible.  The complete list of ingredients (spelled as the Brits do) from my Lamb Dauphinoise are Wheatflour, Lamb (14%), Water, Margarine, Potato, Carmelised Onion, Mutton Fat, Set Soured Cream, Potato Starch, Olive Oil, Pateurised Double Cream, Lamb Stock, Rusk, Garlic, Sugar, Black Pepper.  Egg and Sugar were used to glaze it.

Beyond the product, I found the packaging very sweet and see that they appear just as proud of it.