Airline chefs around the world attempt to restore respect for their profession back to the golden era of airline cuisine.

"By far the best part of the journey has been the food," wrote Imperial Airways passenger George Cooper to his mother. "I have feasted from London to Mandalay on foie gras and ox tongue, roast beef and spiced lamb, lime jellies and the best peche Melba I have ever eaten."

That was in 1936, and officially the last time anyone had a good word to say about airline food.

It's a fact that deeply irritates Thomas Harker, executive chef with LSG Skychefs, a catering giant that serves 56 airlines from its Heathrow kitchens. He describes the airline entree as a miraculous consequence of culinary alchemy. [from Times Online, thanks for the tip FreeW

Click here to find out which airline to fly for the very best in haute cuisine.