Sri Lanka’s iconic tea brand Dilmah is featured in the opening episodes of a new Food channel on Emirates’s award-winning inflight entertainment system reaching audiences across the globe.

The airline has launched its own Food and Wine Channels to give customers a behind-the-scenes look at how it creates its on-board menus and works with its global partners.

The channels give an inside look into Emirates’ US 0 million dollar investment in fine wines and its regional and seasonal food menus prepared by award-winning chefs. Both the Emirates Food and Wine Channels can now be viewed on all flights.

The Food Channel showcases the detail that goes into menu development by Emirates Chefs and ingredient sourcing for on-board meals. The airline serves about 110 million meals each year with the same attention to detail in First Class, Business Class and Economy Class. Each episode explores how the airline brings the finest products on board through long standing partnerships worldwide, including local suppliers and artisans. The first two episodes take the viewer to Umbria, Italy, where Emirates purchases its olive oil from Monte Vibiano and to Sri Lanka to understand how the Dilmah tea is selected to be served on board.

More than 9.6 million tea bags made in Sri Lanka by Dilmah are served on Emirates flights around the world per year. Dilmah has created a select range of 10 types of tea exclusively for Emirates passengers, catering to a wide palate of taste and sensory preferences.

The episodes also feature some recipes from its regionally inspired onboard menus so customers can recreate Emirates’ signature Prawn Machbous, or learn how to make a classic crepe at home. The Food Channel was launched with two episodes and more episodes will be added next year.

JoostHeymeijer, Emirates’ Senior Vice President, Catering said: “We go to great lengths to present our customers in every class with a great dining experience. A lot of detail goes into preparing the meals and choosing the wines. The channels give viewers access to our food and beverage philosophy, the catering strategy and how we work with our partners. In addition, our tutorials and recipes give our customers something interesting to ‘take home’ with them.”

“So if you’re enjoying a fine wine like Château Haut Brion 2004 on board, there is an accompanying wine tutorial to help you appreciate and understand its nuances and what makes it unique. Similarly, if you’ve just enjoyed the Braised Coconut Beef Short Ribs served on your flight and want to recreate it at home, we have that recipe on the Food Channel,” he added.

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