Daniel Hulme of One Fine Dine on the future of fine dining | Food | Taste
hen the delivery kit and home restaurant scene exploded at the start of the lockout last year, chef and entrepreneur Daniel Hulme was already several steps ahead of the curve. After launching a luxury flight service called On Air Dining ten years ago and successfully deploying it on the world’s most elite private jets, he had been considering branching out into the house for years. It seemed like the next logical step, and the lockdown provided the perfect catalyst.
“We went there as a start-up just as the pandemic was starting to set in, thinking it was now or never, knowing the lockdown was imminent,” Hulme explains of the decision to go ahead. at such an uncertain time. “I had full confidence in our product offering and knew it would work well at home. It was definitely the right time – the service was well received, and now we are up there alongside many Michelin star restaurants. I think the company is COVID proof because our business model is designed for this type of service; the structure is already in place thanks to our many years in the private jet sector.
Fortunately, Hulme’s many years of aviation experience meant he and his team could act quickly to get A good dinner from the ground to a captive audience. “We operate seven days a week and can deliver a wide selection of cuisines from around the world within 48 hours,” Hulme explains. Luxury london, explaining the innovation and know-how that set One Fine Dine apart from other delivery kits on the market. “It’s the quality of our behind-the-scenes preparation that really sets us apart, allowing our customers to fully enjoy the luxury of the experience rather than having to spend hours following cooking instructions in the kitchen.”
Basically, One Fine Dine is not a traditional Michelin-starred restaurant that adapts its processes overnight to cater for door-to-door delivery: an extremely difficult task that, despite the best intentions, will never reach the same level. Hulme explains, “Our airline business has been a game-changer by allowing anyone to heat and prepare food to the same standards seen in a first-class catering establishment. Our team of chefs were in place to prepare quality food for upscale restaurants, instructing the cabin crew on the finishing touches with easy-to-follow steps that can be completed on a small plane. So we just adapted that.
“All of our activity is based on creating exquisite dishes that can be finished and plated outside of the professional kitchen. We’ve spent over 10 years designing dishes for the harshest environment – a private jet, which is dry, confined, and has limited space. So, since we were able to design menus for this environment, it was relatively easy to switch to home delivery. “
Where many others have failed to strike that delicate balance between take-out and fancy dining, her understanding of the luxury market has helped keep One Fine Dine in mind.
And what about the demand for fine dining in the domestic sphere? Granted, when the pandemic started, people were all about rustic recipes, like sourdough or banana bread, foraging, and preparation. But the success of One Fine Dine shows that the craving for elite food has never really gone away. “The comments have been incredible,” comments Hulme. “In fact, some customers have said that the experience of eating this high standard of cuisine is best enjoyed in the comfort and safety of your own home. We have partnered with brands like Dom Pérignon, and there is real appeal to people looking to mark a special occasion.
When asked about his favorite dishes, Hulme is spoiled for choice. “My favorite starter has to be our Scottish Balik Salmon with Compressed Apple and Oscietra Caviar. It has the best balance of flavors. The balik fit is my favorite, widely recognized as the best in the world. From our selection of dishes of the moment, it is our miso cod from the North Atlantic. The flavors are amazing – when you serve this on a private jet the smell is just divine and everyone wants to know what it is! For dessert, it must be our tarte tatin.
So does Hulme think the world of food will have to change as we come out of the pandemic? “Yes, I think the luxury market will have to adapt. In the future, I think the focus will be more on micro-events, where we will organize events for six to 20 people. We will send our gourmet products to a location of their choice, with a chef to cook in person at these events. This is how I see the future.