Delta Celebrates Premier Food and Football through Trans-Atlantic Chef Collaboration

Through Dine with Delta, airline’s U.S. partner chef Linton Hopkins teams up with James Lowe from Lyle’s to create exclusive menu for Chelsea Football Club

Friday 16 December 2016

Delta Air Lines’ award winning culinary partner, chef Linton Hopkins, has joined forces with Michelin-starred London chef James Lowe of Lyle’s to create an exclusive menu for Chelsea Football Club, of which Delta is the Official Airline Partner. 

The two chefs will bring their shared culinary approach of using seasonal ingredients, while also supporting Stamford Bridge’s local suppliers, to the menu that will debut at Stamford Bridge on December 11, 2016.  This philosophy is also reflected in the menu Linton crafts for Delta One, the airline’s international business class, flying from Atlanta to London Heathrow, as well as the dishes James creates at his restaurant in Shoreditch.  

Linton Hopkins, James Lowe, Lyle's, Delta Chelsea F.C Collaboration

“Running an airline or running a restaurant is the same business – it’s about creating appetizing dishes to tempt the palate,” said Atlanta-based Linton. “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.”

The new menu for Chelsea Football Club is a celebration of the best of British and American cuisine with ingredients focusing on winter favourites, such as roast pumpkin and venison.  The chefs visited suppliers to Stamford Bridge based in New Covent Garden and farmers in the south west to personally source each item creating dishes including: Gamekeeper’s Pie, Southern Style Buttermilk Fried Chicken,and Pear and Sultana Cobbler.

Prawn Delta Chelsea F.C Linton Hopkins James Lowe Lyle's

“It’s rare to meet other chefs who are open-minded and want to collaborate but Linton is one of them and we have many similarities in our approach to cooking,” said James. “We both make everything from scratch such as our own butter and bread and have the same focus on working with small local suppliers and producers.”

This culinary ethos also extends to Chris Garrett, Executive Chef Levy Restaurants at Chelsea Football Club, who seeks out British produce for the club’s corporate hospitality guests. Cooking for a crowd is second nature to both Chris and Linton, who say quality does not have to be compromised by volume.

Kale Salad Small James Lowe Lyle's Linton Hopkins

“Our team prides itself in delivering an unrivalled food and drink offering to fans on match days, drawing on high street trends and combining this with the finest ingredients to create flavorsome dishes,” said Chris. “Our menus have been carefully crafted to complement the truly international nature of Stamford Bridge, while bringing an added dimension to the fan experience. I am excited to see the results of this new culinary collaboration between Linton and James, which will further position Chelsea at the forefront of stadium catering.” 

Select fans will be able to sample the menu at a number of Chelsea home matches throughout the remainder of the season. Learn more at #DineWithDelta. 

Across its network, Delta’s consulting chefs such as Hopkins, Michelle Bernstein and select chefs from Danny Meyer’s Union Square Hospitality Group have artfully created menus using ingredients produced by local purveyors and artisan suppliers. The menus highlight the airline’s industry-leading focus on seasonal and regionally-inspired cuisine. As Delta One customers enjoy the latest culinary creations from the airline’s partner and in-house chefs, they’re also able to enjoy wines from Delta’s 2016 wine programme, curated by Master Sommelier Andrea Robinson.