UK-based fine dining caterer Bon Soirée has received an in-flight contract from global aviation company VistaJet.

The partnership is an extension to the contract signed in February this year and will see Bon Soirée offering a range of menu items on VistaJet flights departing from London.

VistaJet private dining vice-president Diego Sabino said: “Bon Soirée’s excellence in preparing and presenting high quality food, to suit a range of tastes throughout the world, and its flexibility in working with the most distinguished customers gave them a critical advantage when we were looking for the most appropriate VistaJet partner.

“Menu items offered by the caterer include char-grilled poussin breast on toast with creamed morels, sea bass provençal and a rhubarb parfait dessert.”

“The quality of our on-board service is one of the key reasons our members fly with us and regardless of the distance or destination, the food we serve is a vital component in creating a memorable experience.”

Bon Soirée’s recently appointed consultant chef Alan Bird is currently hiring specialist chefs to offer a new training programme.

Bird along with Bon Soirée founder and director Derek Freeman and head chef Alan Bell are in talks with Sabino’s team on the new seasonal menu to be offered in-flight.

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Menu items offered by the caterer include char-grilled poussin breast on toast with creamed morels, sea bass provençal and a rhubarb parfait dessert.

Freeman said: “We want to make it as easy as possible for VistaJet’s cabin hostesses to provide passengers with a seamless dining service, so we have come up with a unique food labelling system.”

Bon Soirée started offering aviation catering services in collaboration with a Malta-based business aviation company in 2010. It received a formal contract in 2013 to serve several London-centric airports preferred by VistaJet clients.