Briton’s first astronaut has teamed up with experimental food scientists and a space nutrition expert to devise a menu for space tourists.

Helen Sharman worked with the Robin Collective and Professor Brian Ratcliffe on the project, as part of National Science and Engineering Week.

The space menu takes into account the need to boost antioxidants to combat radiation and the fact that tastebuds are dulled so flavours have to be stronger.

Ms Sharman said: “Like the best works of science fiction, the menu includes wonderful flights of fancy but raises the key challenges facing chefs catering for leisure travellers leaving Earth’s orbit. The team have thought about everything, from the need to increase mineral and vitamin intake to the fact that crumbs and zero gravity don’t go together.”

The menu includes Amoon Bouche - some of the strongest cheese ever made; Take Off Tortilla - which prevents crumbs floating in zero gravity; Mars Breakfast Bar - a dehydrated breakfast bar; and Pot Roast a Pollo - a space age pot noodle based on a full Sunday roast dinner. It also features Supersonic Salad - a salad using crops which can be grown in space; and Martianmallows - fortified sweet treats that are light enough to store. Food collaborator Robin Fegen added: “With Virgin Galactic announcing test flights by the end of the year and a full service within the next two years, space tourism is about to become a reality. “Whether you are holidaying in Southend-on-Sea or by the Seas of the Moon, tourists are always going to want to eat well on their travels.”                        –ON