How they REALLY make your airline food: Why spicy menus are best to eat at 30,000 feet, what the cabin crew do with the leftovers and why the pilots NEVER eat the same meal revealed

To find out how airline food gets made, Harriet Sime spent the day with British Airways at its sprawling 55,000 sq ft catering facility two miles from Gatwick Airport.

* This article was originally published here