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  • Flight Lieutenant Simon Stevens, a pilot in the elite 'Red Arrows', Britain's prestigious Royal Air Force aerobatic team, makes a pre-flight check of his Hawk jet aircraft before a practice flight at RAF Scampton. Stevens and his fellow-aviators fly up to 6 times in winter training, learning new manoeuvres. The dangers of high-speed close formation flight makes health and safety precautions vital; the Ministry of Defence (MoD) and the Royal Air Force take working environments of their personnel seriously so pre-flight examination of aircraft happens before every sortie (flight). Performing the brief safety walk-around, Stevens bends at the waste to avoid the aeroplane's low aileron despite wearing a helmet, full flying suit, boots, life-vest and anti-g-pants. Flying still continues despite rain clouds in the gloomy Lincolnshire sky.
    Red_Arrows005_RBA_1.jpg
  • Pilot of the Red Arrows, Britain's RAF aerobatic team performs a pre-flight check before training flight. Flt. Lt. Si Stevens of the elite 'Red Arrows', Britain's prestigious Royal Air Force aerobatic team, walks around his  Hawk jet at RAF Scampton, Lincolnshire. He will fly up to 6 times daily during this winter training, when weather permits, learning new manoeuvres. Wearing winter green flying suits, their day is spent flying and de-briefing. Stevens wears a green flying suit with anti-g pants and helmet on with its pilot number. He is being followed by a member of the team's support ground crew who outnumber the pilots 8:1. The engineer wears a fluorescent yellow tabard and stands politely by the waiting aircraft on the 'line'. He has already prepared it for flight and helps with any technical issues that may arise.
    Red_Arrows087_RBA.jpg
  • The flight-deck crew of a Sri Lankan Airlines A340-300 series Airbus - registration number 4R-ADE - perform a series of pre-flight checks before a scheduled departure, while on the apron at Malé international airport in the Republic of the Maldives. Featuring electronic instruments it is known as a 'glass cockpit' and using a printed checklist manual, they methodically work through dozens of complex systems that require accurate input before the aircraft is ready for take off. Flight navigation computers, fuel and engine settings and radio frequencies all need programming by the two pilots, the captain on the left and the First Officer on the right. These modern airliners have only two pilots in a modern flight-deck as technology superceeded the need for a third member, the flight-engineers of a previous era of aviation.
    maldives452-15-11-2007.jpg
  • Officer pilots of the elite 'Red Arrows', Britain's prestigious Royal Air Force aerobatic team, lean against a wing of their Hawk jet in a pre-flight briefing while a member of their ground crew positions some wheel chocks. The highly-skilled engineer is known as a 'Blue' but the 'Reds' discuss  flight plans. Eleven trades skills are imported from some sixty that the RAF employs and teaches. It is mid-day and only their flying boots and red legs are seen with the RAF roundel emblem is on the underside of the wing. The better-educated officers in the armed forces enjoy a more privileged lifestyle than their support staff. In the aerobatic squadron, the Blues outnumber the pilots 8:1. Without them, the Red Arrows couldn't fly. Some of the team's Hawks are 25 years old and their air frames require constant attention, with increasingly frequent major overhauls due.
    Red_Arrows174_RBA_1.jpg
  • Meat salads are stacked in readiness for an airline flight in the world's largest independent provider of airline catering and provisioning services, Gate Gourmet, on the southern perimeter road at Heathrow Airport, West London. Gate Gourmet serve more than 200 million meals on 2 million airline flights a year to their 250-plus airline customers at more than 100 airport locations around the globe. Apart from creating the bespoke meals for an airline's culture and ethnic demands, that pack the pre-flight carts, deliver and load into the aircraft galleys and afterwards, they dispose of the waste and strip, wash and sterilize the equipment. From writer Alain de Botton's book project "A Week at the Airport: A Heathrow Diary" (2009).
    heathrow_airport1353-18-08-2009_1.jpg
  • Menu specification of a Business Class in-flight airline salmon meal are compared next to finished dishes in the world's largest independent provider of airline catering and provisioning services, Gate Gourmet, reaches out to add the last items in the company's factory on the southern perimeter road at Heathrow Airport, West London. Gate Gourmet serve more than 200 million meals on 2 million airline flights a year to their 250-plus airline customers at more than 100 airport locations around the globe. Apart from creating the bespoke meals for an airline's culture and ethnic demands, that pack the pre-flight carts, deliver and load into the aircraft galleys and afterwards, they dispose of the waste and strip, wash and sterilize the equipment. From writer Alain de Botton's book project "A Week at the Airport: A Heathrow Diary" (2009).
    heathrow_airport1379-18-08-2009_1.jpg
  • A production line of lady employees from the world's largest independent provider of airline catering and provisioning services, Gate Gourmet, prepare salad trays in the company's factory on the southern perimeter road at Heathrow Airport, West London. Gate Gourmet serve more than 200 million meals on 2 million airline flights a year to their 250-plus airline customers at more than 100 airport locations around the globe. Apart from creating the bespoke meals for an airline's culture and ethnic demands, that pack the pre-flight carts, deliver and load into the aircraft galleys and afterwards, they dispose of the waste and strip, wash and sterilize the equipment. From writer Alain de Botton's book project "A Week at the Airport: A Heathrow Diary" (2009).
    heathrow_airport1361-18-08-2009_1.jpg
  • A lady employee of the world's largest independent provider of airline catering and provisioning services, Gate Gourmet, reaches out to add the last items in the company's factory on the southern perimeter road at Heathrow Airport, West London. Gate Gourmet serve more than 200 million meals on 2 million airline flights a year to their 250-plus airline customers at more than 100 airport locations around the globe. Apart from creating the bespoke meals for an airline's culture and ethnic demands, that pack the pre-flight carts, deliver and load into the aircraft galleys and afterwards, they dispose of the waste and strip, wash and sterilize the equipment. From writer Alain de Botton's book project "A Week at the Airport: A Heathrow Diary" (2009).
    heathrow_airport1349-18-08-2009_1.jpg
  • A chef working for the world's largest independent provider of airline catering and provisioning services, Gate Gourmet, fries Welsh Lamb cutlets in the company's factory on the southern perimeter road at Heathrow Airport, West London. Gate Gourmet serve more than 200 million meals on 2 million airline flights a year to their 250-plus airline customers at more than 100 airport locations around the globe. Apart from creating the bespoke meals for an airline's culture and ethnic demands, that pack the pre-flight carts, deliver and load into the aircraft galleys and afterwards, they dispose of the waste and strip, wash and sterilize the equipment. From writer Alain de Botton's book project "A Week at the Airport: A Heathrow Diary" (2009).
    heathrow_airport1368-18-08-2009_1.jpg
  • A production line of lady employees from the world's largest independent provider of airline catering and provisioning services, Gate Gourmet, prepare salad trays in the company's factory on the southern perimeter road at Heathrow Airport, West London. Gate Gourmet serve more than 200 million meals on 2 million airline flights a year to their 250-plus airline customers at more than 100 airport locations around the globe. Apart from creating the bespoke meals for an airline's culture and ethnic demands, that pack the pre-flight carts, deliver and load into the aircraft galleys and afterwards, they dispose of the waste and strip, wash and sterilize the equipment. From writer Alain de Botton's book project "A Week at the Airport: A Heathrow Diary" (2009).
    heathrow_airport1357-18-08-2009_1.jpg
  • A lady employee of the world's largest independent provider of airline catering and provisioning services, Gate Gourmet, wheels a galley trolley to be filled with fresh airline food in the company's factory on the southern perimeter road at Heathrow Airport, West London. Gate Gourmet serve more than 200 million meals on 2 million airline flights a year to their 250-plus airline customers at more than 100 airport locations around the globe. Apart from creating the bespoke meals for an airline's culture and ethnic demands, that pack the pre-flight carts, deliver and load into the aircraft galleys and afterwards, they dispose of the waste and strip, wash and sterilize the equipment. From writer Alain de Botton's book project "A Week at the Airport: A Heathrow Diary" (2009).
    heathrow_airport1376-18-08-2009_1.jpg
  • A lady employee of the world's largest independent provider of airline catering and provisioning services, Gate Gourmet, reaches out to add the last items to fresh fruit salads in the company's factory on the southern perimeter road at Heathrow Airport, West London. Gate Gourmet serve more than 200 million meals on 2 million airline flights a year to their 250-plus airline customers at more than 100 airport locations around the globe. Apart from creating the bespoke meals for an airline's culture and ethnic demands, that pack the pre-flight carts, deliver and load into the aircraft galleys and afterwards, they dispose of the waste and strip, wash and sterilize the equipment. From writer Alain de Botton's book project "A Week at the Airport: A Heathrow Diary" (2009).
    heathrow_airport1364-18-08-2009_1.jpg
  • Engineering ground staff of the Red Arrows, Britain's RAF aerobatic team, during turnarounds of training flights. Wearing ear-defenders, military green overalls and fluorescent tabard, a 'line' engineer from the elite 'Red Arrows', Britain's prestigious Royal Air Force aerobatic team, inspect the avionics of a Hawk aircraft immediately after a winter training flight at the team's headquarters at a damp RAF Scampton, Lincolnshire. The men are members of the team's support ground crew (called the Blues because of their distinctive blue overalls worn at summer air shows). The team's support ground crew who outnumber the pilots 8:1 and without them, the Red Arrows couldn't fly. Eleven trades are imported from some sixty that the RAF employs and teaches.
    Red_Arrows026_RBA.jpg
  • About to board their Sri Lankan airlines flight to the Maldives, crowds of economy class passengers stand and make an orderly queue when their flight has been called by ground staff at London Heathrow airport England. Lines of people from all nations can be seen reflected in a large window that also overlooks the airport apron where their front-facing Airbus A340-300 aircraft awaits them, its flight-deck crew is seen in the cockpit readying their plane for the long night journey ahead. Catering service trucks are parked alongside the aircraft, loading supplies and all is on schedule from this large intercontinental airport hub to the much smaller island airfield in the middle of the Indian Ocean, the idyllic destination for holidaying Europeans.
    maldives01-10-11-2007.jpg
  • Parked on the apron at Paris Orly Airport, a lone pilot of the French national airline Air France, leans out of his right-hand seat's cockpit window of his Boeing 777-328/ER aircraft (F-GSQT). It is a bright morning at this international hub for Air France and without help from ground staff, the silver-haired gentleman who may be the captain and commander of the aircraft (because of age and seat position) has decided to get on with the job of cleaning his window himself much like a driver wiping away flies from his car windscreen. Here however, this chore being performed approximately six meters off the ground so safety is vital - just as a clear front view for the flight-deck crew before their flight. Attached to the plane is the mobile walkway, the air bridge, that awaits boarding passengers but no 'ramp agent' is below.
    esa_guiana02513-08-2007_1.jpg
  • One a hot November night, a Sri Lankan Airlines A340-300 series Airbus - registration number 4R-ADE - is bathed in high-intensity floodlights on the apron at Malé international airport in the Republic of the Maldives. Surrounded by passenger steps, servicing vehicles for catering and the loading of baggage and air freight in the below-floor holds, the aircraft is readied for its next flight to Colombo, another journey for this aircraft as it travels across the world's air routes.
    maldives434-15-11-2007.jpg
  • Standing on weathered concrete at an old launchpad from a bygone age, space tourists stop to photograph the current Ariane 5 launchpad while on a tour of the European Space Agency at Kourou, French Guiana. They are mostly Japanese, representing their B-SAT communications satellite which is to be sent into orbit later that night alongside a US-made Hughes Corporation and Lockheed Martin technology. An American NASA space technician walks past the four Japanese as they hold cameras that record their souvenirs of a memorable day at this space facility deep in the South American rainforest. The orange bags carried by all are gas masks. Should the out of sight rocket booster explode or leak liguid propellant, dangerous fumes might overcome the visitors.
    esa_guiana09114-08-2007_1.jpg
  • Two elderly passengers have stopped by in a retail space called World of Duty Free to taste Scottish Malt Whiskey in Terminal 5 at heathrow Airport. The two South-Africans travel widely across the world to visit their extended family and like to stop by this shop to try the various blends of Scotch with the help of a sales person who helps them decide which bottles to buy. Together they swallow the fine alcohol and taste its delicate and subtle differences. From writer Alain de Botton's book project "A Week at the Airport: A Heathrow Diary" (2009).
    heathrow_airport132-13-07-2009_1.jpg
  • In a sterile clean room, one module section of the European Space Agency's Automated Transfer Vehicle (ATV) called Jules Verne, is under construction by technicians of an integration team at Europe's Spaceport in Kourou, French Guiana. The ATV cargo carrier is the world's largest and most complex orbiting spacecraft and is a new series of autonomous spaceships designed to re-supply the International Space Station with replacement cargo, propellant, water and oxygen to the orbital outpost. Launched in March 2008 and self-destructed with waste during its return to earth's atmosphere that September, it delivered 4.6 tonnes of payload to the ISS, including 1,150 kg of dry cargo, 856 kg of propellant for the Russian Zvezda module, 270 kg of drinking water and 21 kg of oxygen.
    esa_guiana26916-08-2007_1.jpg
  • Striped covers for electrical cables turn a right-angle turn to the left towards power cabinets  which are numbered 1 to 6 at the European Space Agency's Europropulsion Ariane 5 rocket Booster Integration Building. Railings ensure that pedestrians keep to the  walkways without endangering health and safety, according to EU law. Elsewhere in this giant building the boosters that propel ESA rockets into space are integrated with their payloads.
    esa_guiana22415-08-2007_1.jpg
  • Hours before a European Space Agency Ariane 5 rocket launch, a computer monitor displays cryogenic data at the CDL3 launch centre at ESA's Space Centre at Kourou, French Guiana. It shows the status of liquid oxygen and liquid hydrogen propellant systems within a Vulcain engine. Stored in the launcher tanks and fed to the engine, they react chemically and expand in the engine combustion chamber then forced through the nozzle to provide the thrust that propels the vehicle into orbit. Cryogenic engines utilise propellants that are liquid under cryogenic conditions, at a temperature much lower than normal ambient conditions (-251°C for hydrogen and -184°C for oxygen). The advantage of cryogenic propellants is that they provide the highest thrust performance.
    esa_guiana05014-08-2007_1.jpg
  • Junior Technician Brian Robb, an engineer with the elite 'Red Arrows', Britain's prestigious Royal Air Force aerobatic team, shines his torch inside the flaps of a Hawk jet aircraft checking for obstructions, RAF Scampton, Lincolnshire. Wearing ear defenders clasped to his head, J/Tech Robb peers into the wing assembly during a pre-flight inspection before the pilot emerges from for another winter training flight. Robb is a member of the team's support ground crew who outnumber the pilots 8:1 and without them, the Red Arrows couldn't fly.  Eleven trades are imported from some sixty that the RAF employs and teaches. Crouching by an RAF roundel emblem, he wears an army style green camouflage coat as protection over the biting Lincolnshire wind, and a fluorescent tabard required for any personnel working on the 'line', where the aircraft taxi to and park.
    Red_Arrows028_RBA_1.jpg
  • Officer pilots of the elite 'Red Arrows', Britain's prestigious Royal Air Force aerobatic team, lean against a wing of their Hawk jet in a pre-flight briefing while a member of their ground crew positions some wheel chocks. It is mid-day and the officers are deep in conversation with the RAF roundel emblem is on the jet aircraft. The better-educated officers in the armed forces enjoy a more privileged lifestyle than their support staff. In the aerobatic squadron, the Blues outnumber the pilots 8:1. Without them, the Red Arrows couldn't fly. Some of the team's Hawks are 25 years old and their air frames require constant attention, with increasingly frequent major overhauls due.
    Red_Arrows177_RBA.jpg
  • Two RAF fighter pilots listen to a pre-flight-briefing by the leader of the 'Red Arrows', Britain's Royal Air Force aerobatic team whose elite ranks these two men want to join. The candidates are with others and are in Cyprus during the team’s training programme to be tested though only three new members are selected each year. They will have accumulated over 1,500 flying hours in fast jets with experience in theatres of war. If successful, they will spend three years in the Red Arrows then return to frontline and instructing duties. Since 1965 the squadron have flown over 4,000 shows in 52 countries. During a forthcoming calendar of appearances at air shows and fly-pasts across the UK and a few European venues they are an important recruiting tool for future personnel – of pilots and ground-based trades.
    Red_Arrows299_RBA.jpg
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