In the 1950s, when the ‘golden age’ of aviation kicked off, five-course meals, lobster and full roast dinners were the norm on board flights.
A far cry from the budget sandwiches associated with the likes of Ryanair and easyJet, you could expect silver service, dinner served on white tablecloths and champagne poured for you at 30,000ft.
Passengers – who, of course, had to be more affluent to afford the luxury of airline travel in those days – journeyed through the skies in style.
So, what on earth has happened?
Here, we take a look at plane food over the last century, all the way
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