The luxury private airline which will be bringing many of the guests to Bahrain for the biggest event of the season is Royal Jet.

Based in Abu Dhabi and jointly owned by Abu Dhabi Aviation and the PFA, the royal flight service, the exclusive airline, which also has an office in and flies into Bahrain, has been voted the World's Leading Private Jet Charter by the World Transport Agency for two consecutive years and the Middle East's Leading Private Jet Charter, in the Middle East Travel Awards.

Once on board, guests are treated to the services of their own personal chef.

Chef Mark Emmett has not one but two culinary heroes: Gordon Ramsay and Rick Stein, as they both go beyond love and passion to create fantastic food. Also of British origins, Mark's love of cooking and commitment are reflected in his exquisite creations onboard Royal Jet.

Having worked with a diverse range of international chefs, catering to some of the highest profile events such as the 2000 Olympics and cooking for government leaders and heads of state such as Nelson Mandela, Mark has extensive experience of service beyond first class.

As a Personal Chef, Mark uses his passion to provide a unique service for customers when accompanying them to their destinations, committed to sourcing the finest fresh ingredients available in any country and creating the highest standard of catering.

Mark has a passion for chili, and a key influence in Mark's style of cooking is Fusion; mixing different styles of cooking and working with different spices and fresh herbs to create unique and memorable flavors. This is reflected in Mark's piece de resistance: kiffir lime tart with honey cream that incorporates fresh lime and Thai flavored leaves with sugar and cream, resulting in a superb combination of sweet and sour.

Daniel Dejean

Born and bred in the South of France, Royal Jet's personal chef, Daniel Dejean has had a passion for cooking since early childhood. Weekends with the family were like one big cooking party of wholesome and healthy food, so it was almost inevitable that he was destined to become a Chef.

Chef Daniel began his career by attending the reputable Le Montpellier AcadŽmie for two years. After successfully graduating from culinary school Daniel worked for five years, under George Liebart who was the personal chef de cuisine for famed Greek millionaire Onassis. Daniel fondly recalls that opportunity as one from which he gained valuable experience and grew much more confident as a chef.

Every great chef has a source of inspiration. Daniel's idol is the most distinguished French chef in the world, Alain Ducasse, holder of an astounding 15 Michelin stars.

With such a great culinary hero to aspire to, Daniel's passion and devotion is reflected in his superb catering performance in Royal Jet.

As a personal chef, Daniel aims to satisfy a diverse range of taste levels and maximise the flavor of each ingredient by using the finest, freshest seasonal ingredients available. The ultimate piece de resistance for Daniel is roasted lobster fillet with fresh mango and ginger sauce, served alongside seasoned vegetables with chive and saffron rice.

Here Chef Mark shares one of his favourite dessert recipes with GulfWeekly readers - you might not be a millionaire able to hire a private jet, but thanks to GulfWeekly you can eat like one.

Summer ripe raspberries on rich passion fruit and stem ginger mascarpone with fresh cookies and berry coulis

Berry coulis sauce

50gm strawberries

50gm raspberries

50gm honey

10ml orange juice

Boil the above for five minutes then blend in food processer then chill in fridge

Basic cookie mixture

110gm unsalted butter

90gm caster sugar

Pinch of salt

1/4 tsp vanilla extracts

1/8 lemon zest

95gm all-purpose flour

60gm whites from large eggs

Cookies

Using a rubber spatula, mix together the butter, sugar, salt, vanilla extract, and lemon zest until smooth.

Gently fold in half of the flour. Slowly mix in the egg whites followed by the rest of the flour.

Continue mixing only until thoroughly incorporated.

Place grease proof paper on oven tray and spread cookie mixture thinly on paper roughly seven inches long by two inches wide then bake in pre-heated oven at 200 degrees for eight minutes or golden brown.

Remove from oven and let cool a little but while still warm curl the biscuits to form a ring.

Berry mascarpone

250gm fresh raspberries

400gm mascarpone

The pulp of 2 passionfruits

20gm stem ginger chopped fine

20gm icing sugar

Method

Bind the chopped ginger, passion fruit pulp and icing sugar together with the mascarpone.

Place the cookie ring in the center of the seving plate.

Spoon the mascarpone mixture in the center of the cookie ring then arrange the raspberries on top.

Drizzle the berry coulis sauce around the centerpiece and dust with icing sugar and garnish with chocolate swirls as in the picture.

This recipe is from Mark Emmett In-Flight Chef with Royal Jet, Abu Dhabi