Luxury Hotels


Yes, you can eat-in-the-air. See British Airways’ smoked salmon mousse with celeriac, above, which went extremely well with Ch de Fieuzal 2011 Pessac-Léognan Grand Cru Classé de Graves. Actually, Girlahead has, on this rare occasion, slightly distorted the truth. This combination is possible at British Airways’ Concorde Lounge at London Heathrow terminal 5 (step out of the lounge and you have lots of eating possibilities, with offering from Caviar House, Fortnum & Mason, Gordon Ramsay and others – the regulars also stock up on salmon sashimi and sushi from Itzu, which is more snacks than proper food.

ARE snacks food? Paul Pairet thinks so. The French-Shanghai legend started working with HOTEL DE CRILLON, A ROSEWOOD HOTEL, this very week, as of Wednesday 18th January – the day before Paris’ general strike.  At the hotel, Pairet oversees Comestibles snack bar, and Nonos, described as ‘experimental’, whatever that means.

Snacks are also fresh tuna poke on the beach at SIX SENSES ZIGHY BAY on Oman’s Musandam Peninsula, and salmon rolls with metal cups of chunky fries at Northall Bar in THE CORINTHIA LONDON. In New York, snack favourites were often burgers at PARKER MERIDIEN. In Los Angeles top of the list must be at Dorchester Collection’s BEVERLY HILLS HOTEL, in the form of the McCarthy salad, named for 1940s polo legend Neil McCarthy. Again, fries on the side, please

Fries are ubiquitous in snack meals. Girlahead loves eating them just by themselves, or perhaps with truffle salt. Imagine such a snack on the terraces of AMAN NEW YORK, on the terrace of Trump’s TURNBERRY SCOTLAND or Belmond’s GRAND HOTEL TIMEO, in Taormina. Snack off plates of just-cooked fries, lunchtime on the open deck of any Regent Seven Seas ship. When will such a heavenly snack be available up in the air?