Over two decades serving fine dining to the private aviation industry
Our team take great pride in creating aviation experiences.
Derek Freeman founded the business on his passion for food. Trained to Michelin Star level, Derek has worked with his team to bring you the very finest in cabin culinary experiences. Over the years, they’ve earned Bon Soirée a reputation for providing bespoke cuisine for private jets at any airport in London and the surrounding area.
At Bon Soirée we try to keep a family feel while maintaining the high standards and professionalism expected of our industry.
Our chefs are trained to the highest standards, having worked in Michelin Star restaurants, large scale corporate events and high end development. Head Chef Mani Martin brings a wealth of experience to the team having trained for four years under renowned Chef Albert Roux. He instils in them a passion for provenance and sustainability of ingredients, while using the latest cooking techniques and current food trends to discover the finest flavours.
Our office team is ready to deal with any request, no matter how specific, and to be on hand to offer any support and information about your flight. With their broad knowledge of food, we are confident they will be able to assist with any bespoke requests and offer suggestions on suitable menu choices for the flight.
Our drivers are trained to the highest standard in logistics, security and food knowledge. They will ensure your order is delivered on time, and are always ready to offer assistance with any additional requirements.
Where fine cuisine meets private aviation
Our passion for food is complemented by our knowledge and experience of the world of private jets
Our self-appointed mission is to deliver simple food cooked to perfection using the finest ingredients in the world. We base our cooking on a Mediterranean style, always aiming for a lighter feel to avoid any discomfort. To avoid any harsh taste on the palate, we season with acid instead of salt and employ cooking techniques such as sous vide to ensure precision cooking.
Sous vide is a method of cooking at a precisely regulated temperature to ensure that the inside is properly cooked without overcooking the outside, and to retain moisture.
We work with supreme local suppliers such as Godden Butchers who supply Chiltern lamb from a farm eight miles from our premises as well as Daylesford Farm supplying the finest organic produce from their farm in Oxfordshire.
We also source products from world-renowned international producers such as Valhrona chocolate, which we use in all our desserts and patisserie, and Fromage Beillevaire who supply bespoke butter and cheese produced and aged in caves on their farms around France. As you would expect, we only ever use the finest ingredients.
We work with leading professionals to provide an unbeatable offering. For example, creating healthy lifestyle menus together with Champneys Health Spa’s head nutritionist. Also, Michelin Star menus created specifically for private jets in collaboration with Tom Sellers of Restaurant Story. Not forgetting in-house sushi training with Sadayuki Okamoto, a Sushi master of 30 years, to ensure our chefs are trained to the highest standard. We also work closely with celebrated London restaurants such as Novikov, China Tang and Buddha Bar to deliver exquisite regional food to meet your clients’ requests.
Launched in 1997 by Derek Freeman, Bon Soirée is trusted by operators, owners, crew and FBOs alike to provide Michelin standard cuisine for private jets at airports, primarily in and around London but as far away as East Midlands and Bournemouth.
A Michelin Star chef with global experience working in exclusive restaurants, hotels and aboard luxury yachts, Derek understands the needs and demands of your clientele. Using his knowledge and passion of the business, he has developed a strong, professional team to deliver service of the highest quality.
Derek’s inspiration for launching a company that specialised in providing fine cuisine for private jets came about when, over the years, owners and charter guests of the different superyachts on which Derek worked as the head chef asked him to supply hampers for their flight home. They simply wanted their cuisine above the clouds to match that to be had on the waves below.
Bon Soirée’s dedication, passion and attention to detail has made it the choice of the connoisseur. It has also resulted in Bon Soirée being voted Most Recommended Private Jet Caterer by the readers of BlueSky business aviation news.