sign in sign up
<<
Home , British cuisine, Fish and chips, Fish and chip shop, Full breakfast, Jellied eels, Pie and mash

PLANNING GUIDE A flight attendant’s guide to , hotels, airports, health, security, and country requirements in Great Britain.

Your creativity and knowledge make the trip.

Great Britain – one of the world’s most visited countries – has the fifth largest economy and is a frequent destination for business aircraft operators, year-round. As such, it’s very possible that at least once in your career, you will be a crewmember on a trip to this beautiful, historic country. You are a vital member of the crew, and your responsibilities are critical for trip success. To help you avoid the unexpected, and exceed the expectations of your stakeholders when traveling to Great Britain, we have developed this planning guide. Enclosed, you’ll find tips from Universal Weather and Aviation, Inc. to help you plan for visas, airports, hotels, health, and security. In addition, we have included a guide to from Air Culinaire Worldwide, a Universal® company. We hope this information helps you to successfully navigate the unique operating requirements and local cultures in Great Britain. As always, please know that you are not alone. We are here for you whenever you need us.

Did you know: Over 300 languages are spoken in ; more languages than in any other country in the world!

©2016 Universal Weather and Aviation, Inc. 1 of 4 You navigate a complex world. Avoid the unexpected. Manage expectations. Below is a list of important operational considerations when planning a trip into, within, or out of Great Britain. COUNTRY HOTELS Be aware of the following recommendations and Confirm the following with your hotel prior to booking: requirements before operating to Great Britain: • Meets western standard for 4- and 5-star accommodations • Visa requirements for crew and passengers, and if visas can be • Location obtained on arrival • Grocery stores or markets nearby • Crew documentation needs upon arrival (licenses, IDs, passports, • options at or near hotel visas, etc.) • Advance booking requirements (critical if stay coincides • Customs and immigration regulations and clearance process with major local events) for crew and passengers • Minimum number of stays needed for booking • Pet entry regulations and documentation requirements • Down payment or pre-payment requirements • Country regulations for de-catering and disposing of trash • Lead time to arrange direct bill for rooms through a 3rd party • Country health briefi ng (should be obtained in advance) • Cancellation policy • Restricted items • Availability of courtesy transportation • Services that may be restricted or unavailable during religious • Rate cap limitations on rooms holidays (such as unavailability of catering during Ramadan) • Lead time required by hotel restaurant to order catering SECURITY • Room refrigerator requirements • Rewards program information on file with hotel for elite Research the following information prior to your trip: status qualification and points • Security considerations for city including tourist destinations and landmarks/monuments AIRPORT • Areas in the city that should be avoided Confirm the following information prior to your trip: • Public Transportation (widely used across the country, ensure • Airport operating hours you are knowledgeable about taxi and/or ride sharing laws) • Ground handler operating hours, meeting point, and phone numbers • Currency Exchange • Customs, Immigration, and Quarantine (CIQ) clearance procedures • Purchasing sporting event tickets (counterfeit or bogus tickets are widely sold) • Regulations for crew bringing aboard catering for departure • Vetted transportation methods to use if traveling alone after • Fluid limitations if bringing own catering (e.g., from a dusk or before dawn restaurant) for departure • Emergency contact numbers • Restricted food items (e.g., agricultural restrictions) • Ability to store food items on aircraft, with ground handler, or • Embassy location and contact details with caterer • In-flight catering delivery time (particularly, how far in advance catering is recommended to be delivered) • Ramp access availability (when needed during your stay and on day of departure)

This information was provided by Universal Weather and Aviation, Inc. If you have questions or need trip support assistance with any of the above, contact us at: N. America +1 (800) 231-5600, ext. 3300 or Worldwide +1 (713) 944-1622, ext. 3300. 2 of 4 British Cuisine British cuisine is the specific set of traditions and practices associated with the . British cuisine has been described as “unfussy dishes made with quality local ingredients, matched with simple to accentuate flavor, rather than disguise it.” However, British cuisine has absorbed the cultural influence of those who have settled in Britain, producing many hybrid dishes, such as the Anglo- Indian masala. Here, our executive chefs have identified some of the most popular traditional dishes in Great Britain. We recommend that you consult with your caterer about local specialties, as well as what’s available and in-season.

MealMEAL Schedule SCHEDULE GREAT BRITAIN is between 6:30 to 9.00 a.m. Normally consisting of a cereal-based product, but is replaced on weekends with a cooked breakfast and eaten slightly later. More breakfast SHETLAND ISLAND is now eaten on the run on weekdays from shops and food-to-go outlets.

Brunch is usually during the late morning, but can extend as late as 3 p.m. Mainly eaten on weekends, which is relatively new in the United Kingdom, introduced in the last 20 years by mainly American-style dining outlets. Consisting of heaver dishes such as , grilled fish and produce. is often a small , designed to stave off hunger until NORTHERN . It is usually eaten early in the afternoon. In most cases, very informal. Can be cold food and eaten generally in the work place rather than in . Afternoon is classically British to take in the late afternoon. Includes savory and sweet items with the customary cup of tea. Normally taken at events or a special occasion such as Henley regatta. LONDON Dinner is eaten around 8 p.m. It is the most significant and important meal of the day, which can be the noon or the evening meal. However, the term “dinner” can have many different meanings depending on the culture; it may mean a meal of any size eaten at any time of day.

This information was provided by Air Culinaire Worldwide. If you have questions or need catering assistance, contact us at: N. America +1 (800) 247-2433 or Worldwide +1 (813) 449-6000. 3 of 4 LOCAL DISHES

British cuisine has traditionally been limited in its international recognition to the , , and the . The cuisine has many regional varieties within the broader categories of English, Scottish and . Each have developed their own regional or local dishes, many of which are geographically indicated .

• Cornish : A handheld meal covered in thick . Typically filled with at one end and fruit or jam at the other end. • Pudding: This dish is not usually eaten as a like other puddings but instead as part of the main or as a starter. , made from , eggs and milk, is a sort of baked in the oven and usually moistened with . The traditional way to eat a Yorkshire pudding is to have a large, flat one filled with gravy and as a starter of the meal. Then when the meal is over, any unused puddings should be served with jam or ice-cream as a dessert. • Cumberland : A pepper-flavored sausage that is typically up to 50cm (21 in) long. • : -preserved that is cooked by being tied up and hung in covered smoke barrels. • Welsh Cakes: A sugary type of flatcake that features dried fruit and is cooked on a cast-iron griddle. • Shepherd’s : Made with minced lamb and vegetables topped with mashed . • Fish and Chips: Fish (, haddock, huss, ) deep fried in flour batter with chips () dressed in malt . This is England’s traditional take-away food or, as US would say, “to go.” Fish and chips are not normally home cooked but bought at a (“chippie”) to eat on premises or as a “take away.” • Cottage Pie: Made with minced and vegetables topped with . • (Blood Pudding): Looks like a black sausage. It is made from dried pig’s blood and fat. Eaten at breakfast time, black pudding recipes vary from region to region, some are more peppery and some are more fatty than others. • with Liquor: A very traditional East End London meal. The original pies were made with because at the time eels were a cheaper product than beef. About fifty years ago, mince beef pies replaced the eels and have now become the traditional pie and mash that people know. The traditional pie and mash doesn’t come without its famous , known as liquor, which is bright green and non-alcoholic. are also an East End delicacy, often sold with pie and mash.

LOCAL INGREDIENTS

Mint Sauce, Malt Vinegar, Hot White Sauce, Sweet Sauce, British Beef, Kidneys and Lamb’s Fry, Pork, Gammon, Black Pudding, , Cheddar, Cheshire, Stilton, Rainbow , River , Eels, Rock Cod, Haddock, , Monkfish, Herring, Pickled Fish, Pickled Vegetables, Branston Pickle

This information was provided by Air Culinaire Worldwide. If you have questions or need catering assistance, contact us at: N. America +1 (800) 247-2433 or Worldwide +1 (813) 449-6000. 4 of 4