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Terminal 5, Wellington Road, Heathrow Airport, Hounslow, TW6 2GA

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Plane Food opened in Heathrow Terminal 5 in 2008. Following on from the major redesign and refurbishment, diners can enjoy a new Asian bar, where chefs prepare dishes in front of guests in an open kitchen.

As ever, Plane Food offers travellers a unique dining experience before their onward journey out of London.

Plus, bring the culinary delights on board with Plane Food's 'Grab and Go' option, a new pre-prepared food offering ensuring that those short of time can still enjoy a Gordon Ramsay dining experience 40,000 feet in the air.

The core restaurant menu has also been updated and features British classics with twists, taking inspiration from around the world.

The innovative menu includes highlights like Plane Food's classic short rib beef burger, as well small plates like marinated olives, burrata and salt and pepper Sichuan squid. 


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The story of Plane Food

Plane Food opened in Heathrow Terminal 5 in 2008. The restaurant changed the face of airport dining and upon opening was the only full service dining restaurant at Heathrow. It is also Gordon Ramsay’s first restaurant at an airport.

Gordon Ramsay said: “Plane Food has been setting the standard for airport dining since we opened at Heathrow Terminal 5 in 2008. Since day one, it's brought together the Group’s passion for high quality food, amazing flavours and service.

I'm excited for travellers of all ages to experience the new, modern Plane Food that has been inspired by influences from all around the globe, and don't be surprised to see me tucking into the glorious butter chicken before my next flight!”

Guests can experience high quality food and service in a stunning, digitally-focused restaurant. 

Our team


Andrew Winstanley

Executive Head Chef

Andrew Winstanley joins Gordon Ramsay’s Plane Food as Executive Head Chef, located at Heathrow Airport Terminal 5, following Executive Chef roles at some of the UK’s leading four and five star hotels.

Andrew earned his chef whites whilst travelling the world aboard Cunard Lines, notably on the Queen Elizabeth 2 where he was a Junior Sous Chef. Later settling in Hamburg, he spent five years at a restaurant specialising in classic French cuisine where he rose from Sous Chef to Head Chef.

Andrew has most recently spent the past three years at Wokefield Park, Reading, as Executive Chef. Overseeing the food and beverage offering at the flagship De Vere venue, Andrew managed two kitchens, a large bar, 24-hour room service and catering for a host of conference venues with over 2,000 covers daily.

Located on the mezzanine level airside at Heathrow Terminal 5, Plane Food offers the perfect dish for breakfast, lunch and dinner. From leisurely drinks before boarding to pre-packed picnics enjoyed at 30,000 feet, Plane Food caters to time-strapped travellers on-the-go with fast, fresh and delicious meals and drinks.

Murugan Palani

Muruganandam Palani

Head Chef

Muruganandam started his career in hospitality at the age of 15 as a waiter. He then worked in a bakery while attending college, receiving a diploma in food production. His mother was his main influence and the reason he became interested in cooking.

After studying for two years, Muruganandam received the opportunity to work in a leading 5 star Taj Group Hotel in Chennai. His Executive Chef at the time recognized Muruganandam's passion for cooking and put him forward to work at a Taj Hotel in Goa, which specialized in Thai Food.

Key milestones in Muruganandam's career include the opportunity to work in Malaysia, opening 2 restaurants there in 1996 and 1997 and the opportunity to work on a Celebrity Cruise Line based out of Miami.

Muruganandam’s first experience in the UK was at La Abourge, but his ultimate goal was to work at a Gordon Ramsay Restaurant. With the launch of Plane Food, he applied straight away, and was offered a Sous Chef role in 2008. Working for Gordon Ramsay has inspired and driven Muruganandam to become a better chef; Muruganandam was promoted to Head Chef at Plane Food in 2016.

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Errol Pajaziti

General Manager

With extensive experience across the London restaurant scene, Errol Pajaziti has joined Gordon Ramsay Group as General Manager of Gordon Ramsay Plane Food, Heathrow’s revolutionary airport dining experience.

Kick-starting his career at Villa Bianca, a family owned restaurant in North London, Errol has enjoyed a varied career across a range of high-end establishments. Errol gained a promotion from Head Waiter to Senior Head Waiter within just three months of working at Daphne’s in South Kensington. He later followed Daphne’s Restaurant Manager to Cocoon on London’s Regent Street as Assistant Restaurant Manager.

After spending the last two years as Restaurant Manager at the iconic SUSHISAMBA in Bishopsgate, Errol has joined the Gordon Ramsay Group with the exciting challenge of General Manager of Gordon Ramsay Plane Food at Heathrow Terminal 5. Now over eight years old, Plane Food offers travelers a relaxing alternative to airport cuisine, with the option to enjoy meals while soaring through the clouds thanks to their inventive takeaway picnic. 

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