Finnair is investing in its food offering as part of the acclaimed carrier’s drive to present customers with a unique Nordic experience.

Finnair General Manager – Australia, New Zealand and New Caledonia, Geoff Stone said food was one of the items that frequently comes up in airline customer satisfaction surveys, especially on long-haul flights, where dining has a strong impact on the overall customer experience.

Finnair has been delighting its business class customers with signature menus designed by top Finnish chefs since 2013, and is now introducing its first Nordic cooperation with top Swedish chef, Tommy Myllymäki, a nominee for Chef of the Year in Sweden and Creative Director for five Stockholm restaurants who has also represented Sweden, enjoying great success in the prestigious Bocuse d’Or competition.

Tommy Myllymäki’s Signature European Winter menu will be served on all Finnair long-haul flights departing Helsinki from 7 February 2018 and feature Nordic flavours including Jerusalem artichoke with cep mushrooms and pear, and braised ox with celeriac and kale.

The European Summer menu will have more emphasis on seasonal, crisp fresh vegetables to celebrate the freshness of the Nordic Summer.

“It was exciting to translate my food philosophy into the airline environment. In the end, the restrictions are also opportunities,” said Tommy Myllymäki.

“Seasonality is key for me, and I want to bring more vegetables, freshness and different textures to the meals on board.”

Finnair has also teamed up with the Culinary Team of Finland, who represent Finland in international culinary competitions, to design a menu for the economy class of Finnair’s long-haul flights departing Helsinki.

“We want to showcase the best of Finnish cuisine to the world and created a menu that celebrates Finnish traditions and specialties, so that everyone traveling between Europe and Asia with Finnair get a taste of modern Finnish cuisine,” said Finnair’s 2017 Signature Menu Chef, Eero Vottonen, who is also a member of the Culinary Team of Finland.

The European Winter menu will be offered for economy class passengers on long-haul flights departing Helsinki from 7 February 7, 2018 and feature a marinated potato salad, lamb with oven baked turnips, and a cheese curd cake. Seasonal menus will follow in the European Summer and Autumn.

“Our new chef co-operations bring the best of Nordic flavours to our customers,” said Maarit Keränen, who oversees Finnair’s on-board food concepts.

“Food plays a key role in the customer experience, and we are delighted to offer a little piece of the Nordics to the thousands of customers, who fly with us every day from Helsinki to Asia and the Americas.”

Finnair will also introduce a classic Finnish tradition in the business class of its long-haul flights departing Asia in the morning – a coffee serving with seven different treats.

This exclusive coffee service will allow customers to spend some quality time enjoying traditional Finnish treats including Carelian pies, cinnamon buns, coffee cake and traditional Finnish chocolates between the two meal services.
Finnair offers excellent connections from Australia with oneworld partners and flies between Asia/North America and Europe with an emphasis on fast connections via Helsinki.
Finnair carries more than nine million passengers annually and connects 17 cities in Asia and 3 cities in North America with more than 60 destinations in Europe. Finnair offers excellent connections from Australia with oneworld partners.

Finnair has been named Best International Airline – Offline in the prestigious 2017 AFTA National Travel Industry Awards for the fifth consecutive year.