HE’S known as a high-flyer following his role in Channel 4’s River Cottage, so it makes sense that Gideon Hitchin will be this year’s official caterer at the Bournemouth Air Festival.

Since his River Cottage days, Gideon has gone on to form the award-winning Gideon Hitchin Catering, specialising in weddings and events. The team includes chefs from River Cottage and Gordon Ramsey at Claridge’s.

Located on the beach at the epicentre of the flight line, Air Festival Hospitality day packages are available to purchase from £75 per person and include access to the exclusive marquee, VIP bar and decked viewing area, drink on arrival, a two-course lunch, afternoon tea and cakes as well as opportunities to meet the display teams.

Menus vary Thursday and Sunday and Friday and Saturday. Main courses include slow-roasted, free-range pork shoulder with celeriac mash, fine beans and cider gravy and free-range chicken breast with smoked cheddar mash, leeks, peas and tarragon veloute.

There’s white chocolate and raspberry cheesecake with raspberry compote for dessert, followed by afternoon tea served on tiered cake stands with homemade tartlets, chocolate éclairs, macarons and fruit scones with jam and cream.

In the evening there is Night Air Hospitality Friday and Saturday night, which is £25 per person and includes Gideon Hitchin catering, a private bar and viewing area, with music from the Groove Brothers, 7-11pm.

For more information and to book tickets, visit bournemouthair.co.uk or email bafhospitality@hotmail.co.uk.

Here are two of Gideon’s recipes for you to try:

Pan-fried bass with sauce vierge 2 portions of bass fillet, scaled & pin-boned For the sauce vierge: 1 ripe tomato 8 kalamata olives, stoned 1 tbsp capers, preferably nonpareilles (small) 8 leaves of basil 6 anchovy fillets 4 tbsp extra virgin olive oil Finely dice the tomato and finely chop all the other ingredients for the sauce vierge and stir together with the olive oil.

Heat a non-stick frying pan with a little olive oil until medium-hot. Place the fish in, skin side down, and press down to ensure it is flat against the pan. Season well with salt and pepper. Cook through for approx. 5 minutes until crispy underneath. Add 50g butter to the pan and allow to melt, then turn the fish and remove from the pan. Add the sauce vierge to the pan to warm briefly, then pile on top of the fish with whatever vegetable garnish you like.

Salt caramel macarons 200g caster sugar 200g icing sugar 200g ground almonds 150g egg white 50g water Boil the water with the caster sugar to make a syrup, whisk the egg whites then pour on the boiling syrup to make an Italian meringue. Combine the dry ingredients with the meringue and pipe onto baking sheets lined with parchment. Allow to dry for 30 minutes then bake at 140 degrees C for 15 mins or until set.

Allow to cool completely then fill with salted caramel butter and refrigerate until needed. Will keep for one week in the fridge.