Chef says the best way to make plane food taste decent is to use Tabasco

Sometimes plane food can be pretty good, and other times, its hard to know what it is that youre eating because it just tastes like regurgitated baby food.

But if youre on a long haul, theres not much you can do about it either way.

So how can you ensure that whatever slop youre served is edible?

Well, Michelin starred chef and founder of restaurant group The Social Company, Jason Atherton, has a very simple, very foolproof hack (and he should know, right?).

And he says that his pal Jude Law was the person who taught it to him.

It was Law who told me to always take Tabasco on a plane, Jason tells Mint.

Aeroplan food is always bland, so its great to give it kick.

OK, so its hardly rocket science but still.

Perhaps unsurprisingly, Jason, who logs around 500,000 miles in air travel a year, isnt a fan of plane food at all. In fact, he only really deigns himself to eat it when hes travelling for over 12 hours.

But when he does eat, he smothers his food in Tabasco.

I just try my hardest not to eat on planes (at all). I can normally do it up to about 12 hours. If I go to Australia, I have to eat, obviously, because its 24 hours on a plane for me, he explains.

I just eat the protein, drowned in Tabasco, which tastes OK—well, it tastes of Tabasco, to be honest.

So if he tends not to eat on board, what foods does he bring in his onboard bag?

My favourite is a cold protein salad made from cooked salmon, brushed with a little bit of teriyaki sauce and fresh chilli over the top, and some blanched vegetables. I make it at home and put it in my backpack—and eating it six or seven hours later, its great.

Sure, that sounds nice but then again, so does a pre-made, zero fuss wrap from the Pret by the departure gate.

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