The menu is a celebration of the best of British and American flavors with ingredients focusing on winter favorites, such as roast pumpkin and venison. The two chefs visited Chelsea’s suppliers in the south of England to personally source each item to create the dishes.
“Running an airline or running a restaurant is the same business – it’s about creating appetizing dishes to tempt the palate,” said Atlanta-based Hopkins. “I love to travel and explore different cultures. We should embrace that so I wanted to utilize produce that reflected what was seasonal and local here in England. I am a huge Chelsea fan and this partnership allows me to bring all of my passions together.”
