Istanbul was always going to be about luxury. And I don’t mean from the moment we touched down – I mean the luxury of being presented with a platter of Turkish-inspired tapas worthy of any bricks-and-mortar restaurant while 30,000 feet above ground. There was tzatziki, chicken, bulgur wheat salad, roasted vegetables, beetroot hummus, cheeses, fresh bread and fresh lemonade – and that was just the starter.
A main course of tomato, olive and basil...
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