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Chicken and poultry on private jets: which hot mains reheat well in the galley oven, from roast chicken with jus and coq au vin to poulet de Bresse, chicken Balmoral, Brathähnchen, tagine and duck confit. A calm reheating method, sauces packed apart, halal, kosher and gluten-free options, for flights from Edinburgh (EGPH / EDI), Berlin (EDDB / BER), Paris (LFPB / LBG) and Nice (LFMN / NCE). Allergen labels on every item. Order 24 hours ahead at order@globaldiners.com.

How to reheat and plate private jet meals on board, a cabin crew guide from Frankfurt (EDDF / FRA) to Barcelona (LEBL / BCN): delivery checks and the cold chain, convection ovens, steam ovens and microwaves, reheating step by step with separately packed sauces, restaurant plating habits at altitude, timing a multi-course service, and how to order dishes matched to the equipment in your galley, with planeside delivery from our Paris Le Bourget (LFPB / LBG) kitchen.