Someone's Got To Do It: David Stockton is manager of ctaering research and design for BA

AS MANAGER of catering research and design at British Airways, David Stockton is responsible for tasting and choosing the airline's food

How did you get your job?

I trained as a chef, then moved into food service, and sales and account management. After a year out to travel with my wife, I joined BA Catering in 1997 and was appointed to my current role in September.

What does a typical day involve?

I look through all crew and passenger comments - good and bad - on the current menu and brainstorm new ideas with my team; and speak to food suppliers, and potential suppliers, about current and future needs. And I get to travel - flying to our catering stations around the world, from China to Chile, to taste the food we are, or will, be flying.

So how do you choose the airline food?

Menus are planned with defined life cycles, depending on whether they are for international or short-haul flights. We talk to passengers to find out what they like for every class on every route and at every time of day. Clearly someone flying every day from Aberdeen at 8am is looking for a very different meal from the holidaymaker making a once-a-year flight to Orlando. These details are balanced with availability of produce around the world, the "deliverability", in-flight and eating trends. Some foods - ie, scallops or souffles - are not at their best at 35,000ft, so we don't serve them. Passengers are becoming more health-conscious, and our international menus now offer lighter dishes. But we make sure we still offer the chocolates, as people tell us this is a treat they all like.

How many different special meals do you do?

We have 21 special meals to meet the codes laid down by IATA (International Air Transport Association), including gluten-free and low-sodium dishes specially prepared and individually handed out to passengers with medical or dietary needs. There are always vegetarian meals on board, but special meals do have to be ordered in advance.

What is the most popular - and unpopular - dish?

Steak is still very popular. Healthy food is popular, but people most like the fillet beef. I wouldn't be in my job if I had an unpopular dish. We try to avoid food that is over-complicated in its design and delivery, or includes terminology that people don't understand. For example, we used to have beef rendang on the menu but nobody knew what it was. When we changed the name to Malaysian beef curry, more people started ordering it.

Have you ever had any disasters?

Not so far. So much effort goes into our meals - planning months in advance, testing in our kitchens - that, touch wood, we've never had a disaster.

Do you have to sample foods that you personally dislike?

Yes. People say it must be wonderful eating all those fantastic puddings or salmon dishes, but you try tasting huge amounts of curries or sushi, followed by 140 different cheeses at 9am - you'll find that it's not always a welcome prospect.

What is your favourite airline meal?

From the economy menu, I would choose the chicken korma and mango naan, followed by the raspberry chocolate marquise.

In business, it would be marinated salmon and prawn with cucumber salad, followed by fillet steak with peppercorn sauce and ending with morello frangipane trifle.

In first class, it would be the canape service, followed by the lobster and creme fraiche, then the wild mushroom risotto with truffle oil, and finally, the sticky toffee pudding and custard for dessert.

What do you think of the trend towards no-frills flights (and people bringing their own sandwiches)?

Our customers tell us that the meal and service routine are a vital part of the total British Airways product. I'm not saying that passengers choose us just because of our food, but I do know that, when on board, the food and service style becomes the real focus of attention.

The party question: you're at a party and someone finds out what you do. What do they always ask, and what is your response?

It's a great talking point at dinner parties. People say: "How do you create food for so many people?" I tell them we have to be mindful of what everyone would want and offer a balanced choice. People are fascinated by how much work goes into setting a menu. It helps when people are aware that it really is quite a difficult balancing act.