The Royal International Air Tattoo has announced a new partnership with fellow Gloucestershire business Freemans Event Partners to deliver catering at the world-renowned aviation showcase.
Although fewer than 30 miles separate RAF Fairford and Freemans’ Gloucester headquarters, the relationship between the two organisations stretches back nearly half a century. When Stephen Senior and Karen Freeman launched their fish and chip business in 1975, the then-named International Air Tattoo was among the first major events they served.
Both have grown dramatically since. Freemans Event Partners now supports more than 650 event days each year, while last summer’s Air Tattoo welcomed a record attendance of over 178,000 visitors. Interest in next year’s show is already surpassing expectations, with RIAT 2026 ticket sales running 20% ahead of the same point last year.
Chief Executive Officer of Royal Air Force Charitable Trust Enterprises, Gavin Gager, said the partnership would help enhance the visitor experience.
“We are excited to partner with Freemans Event Partners to bring a new high-quality catering offer to our visitors,” he said.
“As the leading large-scale food and drink partner for global events, Freemans is well suited to help the world’s greatest airshow take its catering offer to new heights.”
RIAT 2026 will continue its exploration of fast jets, following the earlier announcement of its Fighter Meet operational theme. The year also marks 30 years since the Air Tattoo received its royal status, giving attendees even more to look forward to alongside the upgraded food and drink experience.
Freemans Event Partners’ Executive Chairman Stephen Freeman said the collaboration also carried personal significance.
“The Air Tattoo is an event our family has a long association with, starting with my family selling fish and chips at RAF Fairford in the 1970s,” he said.
“To be working with the Royal International Air Tattoo all these years later is fantastic, and we are looking forward to elevating the customer experience with exciting new food and drink concepts.”