The themed week will celebrate all that Scotland has done for the airport, including its delicious delicacies that are served up to hungry passengers every day.
Scotland born chef Gordon Ramsay’s Plane Food restaurant in Terminal 5 has created a special Scottish menu, incorporating a bespoke edible tartan designed by Glasgow born artist and designer Jilli Blackwood, which is available in the lead up to St Andrews Day, from 25th November - 1st December.
Diners can enjoy the unusual meal of salmon and sourdough bread, with a tartan butter, followed by a delicious helping of Scotland’s favourite dessert, cranachan, with white chocolate tartan shards. Salmon is one of Heathrow's biggest exports by tonnage, worth £290m in 2014, and so it deserves to be celebrated in this unique take on a classic favourite.
If that wasn’t enough expert mixologists at Plane Food experimented with some of Scotland’s finest ingredients to perfect a drink for passengers looking to enjoy all the authentic flavours of the country. The Made in Scotland martini, served in a limited edition tartan martini glass, is bursting with the fruity flavour of fresh raspberries, combined with Drambuie and Hendrick’s Gin, two other famous Scottish exports, to create the ultimate pre-flight tipple.
Andrew Winstanley, Head chef at Plane Food in Heathrow Terminal 5, commented: ‘Gordon Ramsay Group is known for its creativity and we love pushing boundaries. We were up for the challenge although producing the edible tartan wasn’t simple.
"With the help of modern technology, the chefs at Plane Food worked really hard to produce a tartan transfer using Jilli’s original design which could then be applied to dishes to create something unique and eye-catching for St Andrew’s Day – I am sure they will be a big hit with T5 passengers.”