Inspired by the extravagant dishes served on first-class flights in the 1950s and ’60s, Caviar is one of Globe-Trotter’s most popular and luxurious releases.
Airline food is rarely spoken or written about in glowing terms. In fact, it would be fair to say that even the most prestigious airlines have a rather uninspiring culinary offering, served on school canteen-esque plastic trays.
But this wasn’t always the case. In the 1960s, when commercial airline travel was just taking flight (pun intended), dining was a thoroughly five-star affair. This was back when very few people could afford the luxury of air travel, compared to today, where a staggering 4.5 billion people fly around the world every year.
‘Flying was a different experience in those days,’ says former BOAC (British Overseas Airways Corporation) stewardess Hilary Farish, who teamed up with Globe-Trotter in 2017 to help produce a seasonal collection inspired by her stories. ‘The passengers dressed smartly, the men in jackets and ties, and they were impeccably polite to the cabin crew. We served them champagne, caviar and oysters, and big joints of beef that we carved on a trolley in the aisle.’
Inspired by the extravagant dishes served on first-class flights in the 1950s and ’60s, Caviar is one of Globe-Trotter’s most popular and luxurious releases.
Airline food is rarely spoken or written about in glowing terms. In fact, it would be fair to say that even the most prestigious airlines have a rather uninspiring culinary offering, served on school canteen-esque plastic trays.
But this wasn’t always the case. In the 1960s, when commercial airline travel was just taking flight (pun intended), dining was a thoroughly five-star affair. This was back when very few people could afford the luxury of air travel, compared to today, where a staggering 4.5 billion people fly around the world every year.
‘Flying was a different experience in those days,’ says former BOAC (British Overseas Airways Corporation) stewardess Hilary Farish, who teamed up with Globe-Trotter in 2017 to help produce a seasonal collection inspired by her stories. ‘The passengers dressed smartly, the men in jackets and ties, and they were impeccably polite to the cabin crew. We served them champagne, caviar and oysters, and big joints of beef that we carved on a trolley in the aisle.’
Caviar, the height of luxurious food, is the unexpected inspiration behind one of Globe-Trotter’s most glamorous releases. The Caviar suitcase was first introduced in 2014 and celebrates the decadence of airline travel in the Swinging Sixties, as well as the gourmet dish served on such flights.
With its pearly high-gloss finish and suede-like lining, the Caviar case remains a firm favourite among Globe-Trotter’s most discerning customers. The rich tones of the gunmetal grey Vulcanised Fibreboard body are complemented by sumptuous leather-trim handles and corners in a deep shade of chocolate bull leather, while inside, the durable, water-resistant lining is in a soft sand colour.
Caviar, the height of luxurious food, is the unexpected inspiration behind one of Globe-Trotter’s most glamorous releases. The Caviar suitcase was first introduced in 2014 and celebrates the decadence of airline travel in the Swinging Sixties, as well as the gourmet dish served on such flights.
With its pearly high-gloss finish and suede-like lining, the Caviar case remains a firm favourite among Globe-Trotter’s most discerning customers. The rich tones of the gunmetal grey Vulcanised Fibreboard body are complemented by sumptuous leather-trim handles and corners in a deep shade of chocolate bull leather, while inside, the durable, water-resistant lining is in a soft sand colour.