Many in the flying community will have already seen pictures of the beautiful venue – two life-sized aircraft hanging from the ceiling, a giant patio, TVs, a pool table as well as comfortable booths and couches. The restaurant was designed so that guests will be able to get comfortable and stay awhile while taking in the views of the arriving sea­planes over food and drinks. The head chef, Stephen Jackson, has over 30 years of experience in the industry and has catered the menu to fit customers’ desires as well as adding some of his own favourites. According to Jackson, their busy period is, “All day long, everyday”, with guests flying