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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, and provides diners with a delicious array of dishes ranging from Asian inspired noodles to burgers and healthy breakfasts. The innovative menu includes highlights like Plane Food's classic short rib beef burger and butter chicken curry, as well small plates like salmon teriyaki skewers and chicken wings with tamarind sauce.

Gordon Ramsay Plane Food offers travellers a unique dining experience before their onward journey out of London, and guests without the time to dine in the restaurant can take our culinary delights onboard with them, with Plane Food's 'To Go' option, a takeaway offering ensuring that those short of time can still enjoy a Gordon Ramsay dining experience 40,000 feet in the air.

If you're looking for somewhere to wait for your departure, why not take a seat at the Plane Food bar, with views over the tarmac and a great cocktail list. 


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The story of Plane Food

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 is the Executive Head Chef, at Plane Food, and previously occupied Executive Chef roles at some of the UK’s leading 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 also spent 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.

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 began working in a leading 5 star Taj Group Hotel in Chennai. His Executive Chef at the time recognised Muruganandam's passion for cooking and put him forward to work at a Taj Hotel in Goa, which specialised 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, starting at Plane Food in 2008 and being promoted to Head Chef in 2016. 

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