A Feast of First Class Flying on British Airways, Qantas and Emirates
Jan 3, 2011, 8:47 pm
#31
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Join Date: Nov 2003
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Jan 3, 2011, 8:49 pm
#32
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
LONDON Heathrow to CAIRO (LHR-CAI) on British Airways 747-400 in first class
Time flew by and I realised with a start that it was only 30 minutes to boarding, and my gate was in the B satellite - a short train ride away. I'd earlier noted that the on time performance of this flight is dreadful - perhaps with the aircraft overnighting in Cairo rather than immediately turning around, and with few or no passengers with onward connections, there is more room to delay this flight as opposed to one flying to say New York or Miami. Anyway, today it seemed we'd be on time so I rushed out the lounge, down the escalator and down again to the train. I just missed a train but there was only a 2 minute wait for the next one. When we came out of the train and into the satellite I passed a gate map and realised why the gate number assigned seemed familiar - it is the one in the far corner which I had last time.
When I reached the gate boarding was well underway with about 50 passengers left in a long line. I spotted the premium line hidden (beyond the main line and up against the wall), so I leaped over a few rows of seats to get to it. There was no one in this line and I was welcomed back and directed down to the airbridge. At the aircraft I was escorted to my seat and told the other passenger already in first would be the only other in the cabin today. On some airlines (Singapore Airlines, Emirates and Thai spring to mind) being a passenger in a near empty first class cabin means a fantastic level of service. On other airlines, it can mean the assigned cabin crew member rests their feet and I get frustrated by having to call for assistance. I hope this flight is not the latter, but signs are good with pre-departure fooling around.
Now, I'd hoped this flight might have new first class - the records show some flights on this route have it but certainly not many. Unfortunately it was once again old first. Oh well, I have more flights on British Airways in first class so there is still hope to try it out.
Pre-departure drinks were offered - champagne (this time Taittinger Comtes de Champagne 2000), water or orange juice. Another amenity kit, pajamas, slippers and menu.
The main part of boarding was completed very quickly but the gate agent came on board to chat with CSD and confirmed we are missing two. I know what this means and before I can even ask, a drink top-up is offered for while we wait and a short moment later the captain apologises for the short delay we will have. We seem to be waiting a while longer than normal to just offload bags for a couple of people. Another drink top-up. Another announcement that there is currently a very long queue for take-off and accordingly we won't be pushing back just yet. Moments later we do push back despite this, then the safety video is played and the empty glass taken away. We have a painfully slow taxi out to the active runway for takeoff and finally start our takeoff roll about an hour after scheduled departure time - not great but actually not that bad, for BA at London Heathrow. I do the maths, our arrival time is now going to be after midnight local time which allowing for time zones is late morning according to my body. Hmmm - do I try to snatch a short sleep on this shortish flight (at about 4 hours flight time it is like flying across the Tasman - ie not really long enough to sleep) or do I enjoy the experience and deal with sleep later? My body decides for me - it is ready for more booze and not yet ready for sleep.
One of the things I like about flying first class is the option to have the meals when you want rather than to a schedule and also pace them according to how you like. I like eating slowly, and it is a real pleasure taking my time to enjoy the flavours, textures, smells and tasts; washed down with some good wines of course. However, even in first class sometimes if the cabin is full and the flight time fairly short, there is some pressure to eat quickly - Singapore to Bangkok or Jakarta spring to mind here (or even more so Singapore to Kuala Lumpur back in the days when they still had first class on the route complete with a meal service in the 40 odd minutes of flight time). This was not going to be one of those flights, and I meant to enjoy it.
The meal was great as were the wines I had. There was some embarrasment when I was given a red wine instead of the nice white I'd requested. This was made up by extra attentive service after that. By the time I'd finished and my tray was finally cleared, it was almost top of descent.
We had great views of the lights showing the sprawl of Cairo as we landed. We had a short taxi to our stand. I bid (temporary) farewell to our crew. A free for all for the buses - no separation of premium and non-premium passengers here. I was feeling a bit zonked by now so forgot to get the arrival visa and had to go back to the exchange bureaux to get it (for 15USD). Fortunately this didn't delay me much - queues weren't too long and were fast moving. Once stamped in, I saw the ride I'd arranged and scuttled through the customs check while most others were still collecting their bags. Behind me I heard a scene - much shouting and gesturing at one of the baggage belts, but left none the wiser for what that was about.
Time flew by and I realised with a start that it was only 30 minutes to boarding, and my gate was in the B satellite - a short train ride away. I'd earlier noted that the on time performance of this flight is dreadful - perhaps with the aircraft overnighting in Cairo rather than immediately turning around, and with few or no passengers with onward connections, there is more room to delay this flight as opposed to one flying to say New York or Miami. Anyway, today it seemed we'd be on time so I rushed out the lounge, down the escalator and down again to the train. I just missed a train but there was only a 2 minute wait for the next one. When we came out of the train and into the satellite I passed a gate map and realised why the gate number assigned seemed familiar - it is the one in the far corner which I had last time.
When I reached the gate boarding was well underway with about 50 passengers left in a long line. I spotted the premium line hidden (beyond the main line and up against the wall), so I leaped over a few rows of seats to get to it. There was no one in this line and I was welcomed back and directed down to the airbridge. At the aircraft I was escorted to my seat and told the other passenger already in first would be the only other in the cabin today. On some airlines (Singapore Airlines, Emirates and Thai spring to mind) being a passenger in a near empty first class cabin means a fantastic level of service. On other airlines, it can mean the assigned cabin crew member rests their feet and I get frustrated by having to call for assistance. I hope this flight is not the latter, but signs are good with pre-departure fooling around.
Now, I'd hoped this flight might have new first class - the records show some flights on this route have it but certainly not many. Unfortunately it was once again old first. Oh well, I have more flights on British Airways in first class so there is still hope to try it out.
Pre-departure drinks were offered - champagne (this time Taittinger Comtes de Champagne 2000), water or orange juice. Another amenity kit, pajamas, slippers and menu.
The main part of boarding was completed very quickly but the gate agent came on board to chat with CSD and confirmed we are missing two. I know what this means and before I can even ask, a drink top-up is offered for while we wait and a short moment later the captain apologises for the short delay we will have. We seem to be waiting a while longer than normal to just offload bags for a couple of people. Another drink top-up. Another announcement that there is currently a very long queue for take-off and accordingly we won't be pushing back just yet. Moments later we do push back despite this, then the safety video is played and the empty glass taken away. We have a painfully slow taxi out to the active runway for takeoff and finally start our takeoff roll about an hour after scheduled departure time - not great but actually not that bad, for BA at London Heathrow. I do the maths, our arrival time is now going to be after midnight local time which allowing for time zones is late morning according to my body. Hmmm - do I try to snatch a short sleep on this shortish flight (at about 4 hours flight time it is like flying across the Tasman - ie not really long enough to sleep) or do I enjoy the experience and deal with sleep later? My body decides for me - it is ready for more booze and not yet ready for sleep.
One of the things I like about flying first class is the option to have the meals when you want rather than to a schedule and also pace them according to how you like. I like eating slowly, and it is a real pleasure taking my time to enjoy the flavours, textures, smells and tasts; washed down with some good wines of course. However, even in first class sometimes if the cabin is full and the flight time fairly short, there is some pressure to eat quickly - Singapore to Bangkok or Jakarta spring to mind here (or even more so Singapore to Kuala Lumpur back in the days when they still had first class on the route complete with a meal service in the 40 odd minutes of flight time). This was not going to be one of those flights, and I meant to enjoy it.
The meal was great as were the wines I had. There was some embarrasment when I was given a red wine instead of the nice white I'd requested. This was made up by extra attentive service after that. By the time I'd finished and my tray was finally cleared, it was almost top of descent.
We had great views of the lights showing the sprawl of Cairo as we landed. We had a short taxi to our stand. I bid (temporary) farewell to our crew. A free for all for the buses - no separation of premium and non-premium passengers here. I was feeling a bit zonked by now so forgot to get the arrival visa and had to go back to the exchange bureaux to get it (for 15USD). Fortunately this didn't delay me much - queues weren't too long and were fast moving. Once stamped in, I saw the ride I'd arranged and scuttled through the customs check while most others were still collecting their bags. Behind me I heard a scene - much shouting and gesturing at one of the baggage belts, but left none the wiser for what that was about.
Jan 3, 2011, 10:27 pm
#33
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
British Airways
First Class menu
London to Cairo
December 2010
Dinner
British Airways classics and seasonal dishes
Many of our best dishes are greatly loved and have become firm favourites with you. We are delighted to offer some of these for your enjoyment today.
Our special seasonal dishes have been created using locally sourced ingredients wherever possible.
Starters
Potted Stilton and poached pear parcel with plum chutney
Smoked chicken and apricot terrine with walnut crumble and anchovy mayonnaise
Butternut squash and sweet potato soup
Fresh winter salad with your choice of vinaigrette with golden rapeseed oil, blackberry and juniper dressing or olive oil
Main
Spiced chicken shawarma with cumin-infused French beans and baba ghanoush
Seared Loch Duart salmon pave with tomato salad and shrimp sauce, creamed cabbage and parsley new potatoes
British Airways classics
Braised Hereford beef with a creamy garlic mushroom pie and pureed potatoes
Warm goat's cheese salad with honey-glazed chestnuts and semi-dried cranberries
Bistro Selection
Crab linguine with herb cream sauce, roast lobster, peas and beans
British Airways classics
Grilled steak sandwich with horseradish relish on Manoucher bread served with onion rings
A selection of biscuits
A selection of cheese and fruit
Dessert
Chilled clementine souffle with orange jus and basil and almond tuile
Trio of Christmas desserts
Cheese Plate
Thomas Hoe Red Leicester
Named for its reddish orange rind, this firm yet crumbly cow's milk cheese complements fruits and pasta.
Butler's Secret
This award-winning mature Cheddar has a distinct taste and a crumbly texture.
Fourme d'Ambert
A lightly pressed, creamy white cheese marbled with dark blue-green veining
Tomino
Originating from Piedmont, this buttery Italian cheese is delicate and creamy with a light salty taste.
A basket of fresh fruit
Chocolates
Beverages
We offer you a selection of the following :
Teas - Traditional English Breakfast, Darjeeling, Earl Grey, Pure Green, Pure Camomile, Pure Peppermint, Lemon and Ginger or Blackcurrant, Ginseng and Vanilla
Coffee - Freshly roasted and ground, decaffeinated, espresso or cappuccino
Fresh mint tea
Wines
Aperitif
Kir Royale
A sparkling aperitif combining Creme de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing cocktail.
Champagne
Taittinger Comtes de Champagne 2000, Blanc de Blancs, Champagne, France
The house of Taittinger can trace its origins back to 1734, however the first release of its prestige cuvee Comtes de Champagne, made in honour of Thibault IV, was in 1952. This exceptional Champagne is made solely from Chardonnay grapes sourced from the Grand Crus vineyards of the Cotes des Blancs and is only released in great vintages. The finest quality first pressing of grapes is all that is used prior to the wine's maturing for ten years in the fourth-century chalk cellars under the Saint-Nicaise Abbey.
White
Beaune du Chateau Blanc 2007 Premier Cru, Bouchard Pere et Fils, Burgundy, France
The Chardonnay grapes for this wine are sourced from four Premier Cru vineyards lying to the east of Beaune : Les Aigrots, Les Tuvilains, Les Sizies and Sur les Greves. The harvest is picked by hand, and the grapes are fermented and matured in French oak barrels. The 2007 vintage was reliably saved by the drying winds that arrived in late August, and this wine shows an admirable depth of flavour allied to a fine acidity.
Cuatro Rayas 2009, Vinedos Centenarios, Rueda, Spain
As its name suggests, the Vinedos Centenarios is sourced from vineyards that are over one hundred years old. The low-yielding Verdejo vines produce a concentrated, yet fresh and lively wine unmarked by oak with an aromatic, herbaceous character, providing an interesting alternative to Sauvignon Blanc. The Rueda region is situated in Castilla y Leon to the northwest of Madrid on predominantly limestone soils, and winemaking there dates back to the 11th century.
Mitchelton Airstrip 2007, Central Victoria, Australia
Made from a blend of Rhone varietals - Roussanne, Marsanne and Viognier - this food friendly wine offers a range of flavours and textures. The Mitchelton Estate has a rich wine-growing history dating back to 1860, and this wine features estate-grown fruit from ancient riverbed soils adjacent to the Goulburn River. The wine was barrel-fermented and then matured in French oak barriques for nine months. Mid-gold in colour, the wine exhibits ripe stone fruit aromas that are repeated on the palate in tandem with a luscious texture and lengthy finish.
Red
Chateau Lynch-Moussas 2004, Seme Grand Cru Classe Pauillac, Bordeaux, France
Ranked as a fifth growth in the 1855 Classification, Lynch-Moussas has been owned by the Casteja family since 1919. The vineyard is comprised of an area of sixty hectares adjacent to Grand-Puy-Lacoste, Duhart-Milon and Batailley in the commune of Paulliac and is planted with 70% Cabernet Sauvignon and 30% Merlot. The fruit is handpicked before fermentation in stainless steel, temperature-controlled vats with subsequent maturation in French oak barriques, a significant proportion of which is new every vintage. The 2004 Lynch-Moussas is now mature and drinking superbly at present.
Dinastia Vivanco Rioja Reserva 2004, Spain
This reserve wine is from the outstanding 2004 vintage in Rioja and features a blend of carefully selected Tempranillo grapes together with a small proportion of Graciano. The wine was fermented in large French oak vats before being aged for two years in new oak barrels. It then spent another two years in oak vats and in bottle to fully integrate the flavours before release. This wine featureas aromas of spicy oak, as well as mature black and red fruit, plum, cherry and damson. On the palate the wine has intensity and balance with soft, round tannins, and a long finish with hints of toast and liquorice.
The Ridge 2005, Graham Beck, Robertson, South Africa
The Ridge Vineyard is located on the eastern slopes of the Rooiberg on Graham Beck's Robertson farm and is planted with low-yielding Shiraz vines that are 14 years old. The grapes were handpicked before fermentation and maturation in new French and American oak barriques for 16 months. The wine has a dark, plummy colour and features aromas of intense cherries and rich berry fruit. On the palate the fruit emerges beautifully in tandem with the oak flavours and leads into a lengthy, structured finish.
Dessert
Coteaux du Layon St Aubin Les Varennes 2003, Domaine Cady, Loire, France
Situated on the steep slopes of the Layon tributary of the Loire River, the vineyards of Domaine Cady are ideally placed for the production of great sweet wine. This delectable cuvee is pale gold in colour, showing the ripeness of the grapes at harvest. The Les Varennes Coteaux du Layon is a classic Loire moelleux, with a lovely candied fruit nose of mandarin oranges and lemon peel, and fresh citrus notes allied with overtones of botrytis. On the palate it has a delightful balance of weight, sweet fruit and freshness together with the unctuous richness of a classic late-harvest wine.
Warre's 1992 Colheita Tawny Port
Complex, sweet, nutty flavours offer an admirable after-dinner glass.
Spirits, Digestifs and Liqueurs
We offer a complete range of classic and timeless spirits, digestifs and liqueurs featuring :
Gonzalez Byass Sherries
Smirnoff Black Label Vodka
Tanqueray No Ten Gin
Johnnie Walker Blue Label Scotch Whisky
The Glenlivet 18-year-old Single Malt Whisky
Woodford Reserve Kentucky Whiskey
Camus XO Cognac
Soft Drinks
A selection of traditional and modern drinks
Highland Spring still or sparkling water
First Class menu
London to Cairo
December 2010
Dinner
British Airways classics and seasonal dishes
Many of our best dishes are greatly loved and have become firm favourites with you. We are delighted to offer some of these for your enjoyment today.
Our special seasonal dishes have been created using locally sourced ingredients wherever possible.
Starters
Potted Stilton and poached pear parcel with plum chutney
Smoked chicken and apricot terrine with walnut crumble and anchovy mayonnaise
Butternut squash and sweet potato soup
Fresh winter salad with your choice of vinaigrette with golden rapeseed oil, blackberry and juniper dressing or olive oil
Main
Spiced chicken shawarma with cumin-infused French beans and baba ghanoush
Seared Loch Duart salmon pave with tomato salad and shrimp sauce, creamed cabbage and parsley new potatoes
British Airways classics
Braised Hereford beef with a creamy garlic mushroom pie and pureed potatoes
Warm goat's cheese salad with honey-glazed chestnuts and semi-dried cranberries
Bistro Selection
Crab linguine with herb cream sauce, roast lobster, peas and beans
British Airways classics
Grilled steak sandwich with horseradish relish on Manoucher bread served with onion rings
A selection of biscuits
A selection of cheese and fruit
Dessert
Chilled clementine souffle with orange jus and basil and almond tuile
Trio of Christmas desserts
Cheese Plate
Thomas Hoe Red Leicester
Named for its reddish orange rind, this firm yet crumbly cow's milk cheese complements fruits and pasta.
Butler's Secret
This award-winning mature Cheddar has a distinct taste and a crumbly texture.
Fourme d'Ambert
A lightly pressed, creamy white cheese marbled with dark blue-green veining
Tomino
Originating from Piedmont, this buttery Italian cheese is delicate and creamy with a light salty taste.
A basket of fresh fruit
Chocolates
Beverages
We offer you a selection of the following :
Teas - Traditional English Breakfast, Darjeeling, Earl Grey, Pure Green, Pure Camomile, Pure Peppermint, Lemon and Ginger or Blackcurrant, Ginseng and Vanilla
Coffee - Freshly roasted and ground, decaffeinated, espresso or cappuccino
Fresh mint tea
12/10
155 FC
150F008-ROT3
155 FC
150F008-ROT3
Wines
Aperitif
Kir Royale
A sparkling aperitif combining Creme de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing cocktail.
Champagne
Taittinger Comtes de Champagne 2000, Blanc de Blancs, Champagne, France
The house of Taittinger can trace its origins back to 1734, however the first release of its prestige cuvee Comtes de Champagne, made in honour of Thibault IV, was in 1952. This exceptional Champagne is made solely from Chardonnay grapes sourced from the Grand Crus vineyards of the Cotes des Blancs and is only released in great vintages. The finest quality first pressing of grapes is all that is used prior to the wine's maturing for ten years in the fourth-century chalk cellars under the Saint-Nicaise Abbey.
White
Beaune du Chateau Blanc 2007 Premier Cru, Bouchard Pere et Fils, Burgundy, France
The Chardonnay grapes for this wine are sourced from four Premier Cru vineyards lying to the east of Beaune : Les Aigrots, Les Tuvilains, Les Sizies and Sur les Greves. The harvest is picked by hand, and the grapes are fermented and matured in French oak barrels. The 2007 vintage was reliably saved by the drying winds that arrived in late August, and this wine shows an admirable depth of flavour allied to a fine acidity.
Cuatro Rayas 2009, Vinedos Centenarios, Rueda, Spain
As its name suggests, the Vinedos Centenarios is sourced from vineyards that are over one hundred years old. The low-yielding Verdejo vines produce a concentrated, yet fresh and lively wine unmarked by oak with an aromatic, herbaceous character, providing an interesting alternative to Sauvignon Blanc. The Rueda region is situated in Castilla y Leon to the northwest of Madrid on predominantly limestone soils, and winemaking there dates back to the 11th century.
Mitchelton Airstrip 2007, Central Victoria, Australia
Made from a blend of Rhone varietals - Roussanne, Marsanne and Viognier - this food friendly wine offers a range of flavours and textures. The Mitchelton Estate has a rich wine-growing history dating back to 1860, and this wine features estate-grown fruit from ancient riverbed soils adjacent to the Goulburn River. The wine was barrel-fermented and then matured in French oak barriques for nine months. Mid-gold in colour, the wine exhibits ripe stone fruit aromas that are repeated on the palate in tandem with a luscious texture and lengthy finish.
Red
Chateau Lynch-Moussas 2004, Seme Grand Cru Classe Pauillac, Bordeaux, France
Ranked as a fifth growth in the 1855 Classification, Lynch-Moussas has been owned by the Casteja family since 1919. The vineyard is comprised of an area of sixty hectares adjacent to Grand-Puy-Lacoste, Duhart-Milon and Batailley in the commune of Paulliac and is planted with 70% Cabernet Sauvignon and 30% Merlot. The fruit is handpicked before fermentation in stainless steel, temperature-controlled vats with subsequent maturation in French oak barriques, a significant proportion of which is new every vintage. The 2004 Lynch-Moussas is now mature and drinking superbly at present.
Dinastia Vivanco Rioja Reserva 2004, Spain
This reserve wine is from the outstanding 2004 vintage in Rioja and features a blend of carefully selected Tempranillo grapes together with a small proportion of Graciano. The wine was fermented in large French oak vats before being aged for two years in new oak barrels. It then spent another two years in oak vats and in bottle to fully integrate the flavours before release. This wine featureas aromas of spicy oak, as well as mature black and red fruit, plum, cherry and damson. On the palate the wine has intensity and balance with soft, round tannins, and a long finish with hints of toast and liquorice.
The Ridge 2005, Graham Beck, Robertson, South Africa
The Ridge Vineyard is located on the eastern slopes of the Rooiberg on Graham Beck's Robertson farm and is planted with low-yielding Shiraz vines that are 14 years old. The grapes were handpicked before fermentation and maturation in new French and American oak barriques for 16 months. The wine has a dark, plummy colour and features aromas of intense cherries and rich berry fruit. On the palate the fruit emerges beautifully in tandem with the oak flavours and leads into a lengthy, structured finish.
Dessert
Coteaux du Layon St Aubin Les Varennes 2003, Domaine Cady, Loire, France
Situated on the steep slopes of the Layon tributary of the Loire River, the vineyards of Domaine Cady are ideally placed for the production of great sweet wine. This delectable cuvee is pale gold in colour, showing the ripeness of the grapes at harvest. The Les Varennes Coteaux du Layon is a classic Loire moelleux, with a lovely candied fruit nose of mandarin oranges and lemon peel, and fresh citrus notes allied with overtones of botrytis. On the palate it has a delightful balance of weight, sweet fruit and freshness together with the unctuous richness of a classic late-harvest wine.
Warre's 1992 Colheita Tawny Port
Complex, sweet, nutty flavours offer an admirable after-dinner glass.
Spirits, Digestifs and Liqueurs
We offer a complete range of classic and timeless spirits, digestifs and liqueurs featuring :
Gonzalez Byass Sherries
Smirnoff Black Label Vodka
Tanqueray No Ten Gin
Johnnie Walker Blue Label Scotch Whisky
The Glenlivet 18-year-old Single Malt Whisky
Woodford Reserve Kentucky Whiskey
Camus XO Cognac
Soft Drinks
A selection of traditional and modern drinks
Highland Spring still or sparkling water
684W888
Jan 5, 2011, 12:54 am
#35
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
CAIRO to LONDON Heathrow (CAI-LHR) on British Airways 747-400 in first class
Less than 30 hours later I was headed back to the airport, half asleep and looking forward to some restful flights. There had been a bit of rain overnight and so the road to the airport was "flooded" with perhaps an inch of water flowing across it in one place. This foreign substance caused the drivers to go crazy - crawling at much slower than walking pace as if the car might somehow be damaged by the liquid. Fortunately there was only a small stretch of road like this or I may never have reached the airport.
It wasn't until we were well into airport property but not yet at the terminal that I wondered if I had the right terminal. I think I remember arriving at T1. Or was it T2? I'm pretty sure it wasn't T3 since that is the new terminal. Yeah, I'd have remembered arriving at that one. Okay a 50-50 chance of being right. My driver claimed ignorance, but that could have been in sly hopes of an extra fare? Oh well, too late now to look it up. I don't remember driving past this construction site on the way in. Hmmm.
The driver drops me off and races away. There are no signs outside so I step inside the terminal. Phew - the departure monitor shows British Airways from this terminal.
There is a security check before check in, and throngs of people around each security lane entrance. In my tired state I let someone escort me the 10 metres to where I was headed anyway, for the obligatory baksheesh. His eyes lit up when he caught a glimpse of an 100 egyptian pound note, but I have enough of my wits about me to not hand that one over.
My bag disappears through the xray machine before I'm asked to show my ticket. Oops, I've forgotten to bring a print out of my e-ticket (again). You'd think I'd have learnt from the computer malfunction a few days before (and many of times through immigration where proof of onward/return journey is required) to have a printout handy.
Fortunately the officer has a long print out of all passengers flying today. The print out looks like it has been generated on a teletype machine (or perhaps a very old dot matrix printer). I grab it and point to my name. That satisfies him and I'm let through. Geez, great security - not only did I not need to walk through a metal detector but I could have pointed to any name. Then again, maybe the purpose of the security is not to keep the check in area safe but rather as a deterrant to the throngs of people farewelling travellers or preying on them?
Either way, the other side is comparatively calm and tranquil. I search out for the British Airways counters through bleary eyes. Even though I am quite early (I thought) there is a small queue and all counters are occupied. Based on the interactions of the passengers and check in staff I quickly work out the business class queue will be vacant earlier than the first class queue and so stand there. I'm not one for insisting on waiting in the queue of the highest priority to which I'm entitled if it means a longer wait.
It is soon my turn and I hand over my passport and card. The agents eyes express suprise that I'm not in the first class line, but she doesn't say anything. A few taps of the keyboard and out spits 3 more boarding passes - including one for a flight that doesn't depart for another 48 hours (needless to say I have sequence 1 for that flight). Hah - who says you can't be checked in more than 24 hours before departure? As impressive as this is, it isn't even close to my record. I have been, checked in and received boarding passes for international flights up 72 hours in advance, and of course for the past couple of years Air NZ automatically checks passengers in for solely domestic itineraries at the time of booking (ie up to 360 days in advance of travel). Anyway, it saves me some time later, for which I'm grateful.
I'm handed an immigration card and a lounge invite card, and leave the counter while the couple who were at the first class check in when I arrived are still being checked in. I look around and see no sign for immigration, nor any obvious direction passengers are headed. But based on the terminal layout I make a guess and head in the right direction. Around the corner there is a reasonable queue at all the immigration counters, but they appear to be moving quite steadily. I fill in my card while I wait, and reach the desk just after I'd finished. I'm through immigration fairly quickly.
Since I have plenty of time, and figured the lounge is unlikely to be flash (based on my previous visit to Cairo, at terminal 2 I think), I have a quick wander around the shops. Very boring and nothing of interest to spend my remaining currency. Oh well, up to the lounge, or should I say lounges. There are about 3 or 4 separate lounges upstairs but they are all inter-connected and available to anyone with a pass (and I think also Mastercard titanium cardholders). The lounge is much as I remember the one from my previous visit to Cairo, which on reflection must have been in terminal 2. Basic with tea, coffee, juice, water, soft drink, and some snacks. Lots of tables and space. No shower. No computers (and apparently a poor wifi signal based on the couple of people wandering around with laptop trying to get a better signal).
Less than 30 hours later I was headed back to the airport, half asleep and looking forward to some restful flights. There had been a bit of rain overnight and so the road to the airport was "flooded" with perhaps an inch of water flowing across it in one place. This foreign substance caused the drivers to go crazy - crawling at much slower than walking pace as if the car might somehow be damaged by the liquid. Fortunately there was only a small stretch of road like this or I may never have reached the airport.
It wasn't until we were well into airport property but not yet at the terminal that I wondered if I had the right terminal. I think I remember arriving at T1. Or was it T2? I'm pretty sure it wasn't T3 since that is the new terminal. Yeah, I'd have remembered arriving at that one. Okay a 50-50 chance of being right. My driver claimed ignorance, but that could have been in sly hopes of an extra fare? Oh well, too late now to look it up. I don't remember driving past this construction site on the way in. Hmmm.
The driver drops me off and races away. There are no signs outside so I step inside the terminal. Phew - the departure monitor shows British Airways from this terminal.
There is a security check before check in, and throngs of people around each security lane entrance. In my tired state I let someone escort me the 10 metres to where I was headed anyway, for the obligatory baksheesh. His eyes lit up when he caught a glimpse of an 100 egyptian pound note, but I have enough of my wits about me to not hand that one over.
My bag disappears through the xray machine before I'm asked to show my ticket. Oops, I've forgotten to bring a print out of my e-ticket (again). You'd think I'd have learnt from the computer malfunction a few days before (and many of times through immigration where proof of onward/return journey is required) to have a printout handy.
Fortunately the officer has a long print out of all passengers flying today. The print out looks like it has been generated on a teletype machine (or perhaps a very old dot matrix printer). I grab it and point to my name. That satisfies him and I'm let through. Geez, great security - not only did I not need to walk through a metal detector but I could have pointed to any name. Then again, maybe the purpose of the security is not to keep the check in area safe but rather as a deterrant to the throngs of people farewelling travellers or preying on them?Either way, the other side is comparatively calm and tranquil. I search out for the British Airways counters through bleary eyes. Even though I am quite early (I thought) there is a small queue and all counters are occupied. Based on the interactions of the passengers and check in staff I quickly work out the business class queue will be vacant earlier than the first class queue and so stand there. I'm not one for insisting on waiting in the queue of the highest priority to which I'm entitled if it means a longer wait.
It is soon my turn and I hand over my passport and card. The agents eyes express suprise that I'm not in the first class line, but she doesn't say anything. A few taps of the keyboard and out spits 3 more boarding passes - including one for a flight that doesn't depart for another 48 hours (needless to say I have sequence 1 for that flight). Hah - who says you can't be checked in more than 24 hours before departure? As impressive as this is, it isn't even close to my record. I have been, checked in and received boarding passes for international flights up 72 hours in advance, and of course for the past couple of years Air NZ automatically checks passengers in for solely domestic itineraries at the time of booking (ie up to 360 days in advance of travel). Anyway, it saves me some time later, for which I'm grateful.
I'm handed an immigration card and a lounge invite card, and leave the counter while the couple who were at the first class check in when I arrived are still being checked in. I look around and see no sign for immigration, nor any obvious direction passengers are headed. But based on the terminal layout I make a guess and head in the right direction. Around the corner there is a reasonable queue at all the immigration counters, but they appear to be moving quite steadily. I fill in my card while I wait, and reach the desk just after I'd finished. I'm through immigration fairly quickly.
Since I have plenty of time, and figured the lounge is unlikely to be flash (based on my previous visit to Cairo, at terminal 2 I think), I have a quick wander around the shops. Very boring and nothing of interest to spend my remaining currency. Oh well, up to the lounge, or should I say lounges. There are about 3 or 4 separate lounges upstairs but they are all inter-connected and available to anyone with a pass (and I think also Mastercard titanium cardholders). The lounge is much as I remember the one from my previous visit to Cairo, which on reflection must have been in terminal 2. Basic with tea, coffee, juice, water, soft drink, and some snacks. Lots of tables and space. No shower. No computers (and apparently a poor wifi signal based on the couple of people wandering around with laptop trying to get a better signal).
Jan 5, 2011, 2:47 am
#36
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
Apologies for the interruption. Trying to sort out some laundry (during a brief period on the ground) when the water supply is off (and has been for hours) is a bit of a pain.
Jan 5, 2011, 3:07 am
#37
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
Where was I? Oh yeah killing time in the lounge with eyes half shut. Listening to the repeated calls that my flight is boarding despite it is over an hour before departure. Yeah right. I reckon it is really, despite the language used, just a call to clear security to go to the gate. We have a remote stand - no way they'll be running buses out to the aircraft this early. I bet the security queue will be long too.
Sounds like a good reason to doze some more and let another half dozen announcements sound off first. After a while a cog completes a turn and my mind tells me it is time to go. Hmm, 30 minutes to scheduled departure and still the announcement is being made every few minutes. 30 minutes is more like it. I wander down the 2 levels and see there is still a modest queue at security. A simple WTMD. A check of passport and boarding pass. No need to remove shoes, belt or clothing, or liquids baggy. Another check of passport and boarding pass and boarding pass is stamped.
Inside the gate I see the first bus (or three?) has already gone and the gate area is emptying out. It sure doesn't look very big for a full flight load of passengers. Another boarding pass check (but not passport) at the door and it's my turn to board the bus. A couple of minutes later we're off with almost the last of the passengers (a few stragglers come in another bus) for the short bus ride to the aircraft.
It isn't the same aircraft but the rego I spy as I climb the stairs does not ring a bell as having new first. At the top, I'm welcomed back by the same crew I had on the way to Cairo. "Oh a short trip for you too?" "Yes it was." Dang. Old first again.
Once again there are only 2 passengers in first class and the other passenger is showing all signs of wanting to sleep the entire way (including through the safety briefing). I volunteer to give up my 2A seat (pre-selected as it has the most personal space and avoids both galley noise and passengers rummaging in the closet alongside row 1), to sit further back away from the other passenger (in 1K) so as to not disturb him.
That, and it means I won't need to be as quiet when drinking as I'd otherwise feel I'd need to. Or maybe it is so the crew don't have so far to walk when they top up my drink? Yeah that sounds right.
Since it is only me drinking, and by now the crew know me quite well, I get a few top ups of bubbles before we push back. Taittinger Comtes de Champagne 2000 again. Ahhh, refreshing. I could drink this for hours, which is just as well as we have 5 hours flight time today.
With the overnight rain the air is rather misty, although pleasantly warm. So we don't have great views for our departure. We seem to bank rather quickly after taking off and then disappear into the murk. For most of the flight we flew over cloud, but in clear patches there are views of snow, snow, and more snow. For those who live in the so-called temperate northern latitudes (or in less temperate climates), the sight of winter snow could be boring or even annoying. But for me, not living in it and very rarely experiencing it firsthand (never where I live), it is an endless source of fascination. I could look at snowy landscapes for hours.
And so the flight passed with my nose alternately glued to the personal tv screen or the outside window. A steady stream of drinks flowing. A giggle when I asked for the nice white wine which miraculously turned into a red on the flight over. Nibbles on nice food.
It felt like time had stood still and that I'd be flying forevermore. I was blissed out. I can safely say this was my best ever flight on British Airways and I was thoroughly enjoying it.
We even, somehow, of all miracles, managed to not fly in circles on approach to London Heathrow. We did however, land in low cloud and drizzle and so once again had no views of UK until moments before touching down.
Sounds like a good reason to doze some more and let another half dozen announcements sound off first. After a while a cog completes a turn and my mind tells me it is time to go. Hmm, 30 minutes to scheduled departure and still the announcement is being made every few minutes. 30 minutes is more like it. I wander down the 2 levels and see there is still a modest queue at security. A simple WTMD. A check of passport and boarding pass. No need to remove shoes, belt or clothing, or liquids baggy. Another check of passport and boarding pass and boarding pass is stamped.
Inside the gate I see the first bus (or three?) has already gone and the gate area is emptying out. It sure doesn't look very big for a full flight load of passengers. Another boarding pass check (but not passport) at the door and it's my turn to board the bus. A couple of minutes later we're off with almost the last of the passengers (a few stragglers come in another bus) for the short bus ride to the aircraft.
It isn't the same aircraft but the rego I spy as I climb the stairs does not ring a bell as having new first. At the top, I'm welcomed back by the same crew I had on the way to Cairo. "Oh a short trip for you too?" "Yes it was." Dang. Old first again.
Once again there are only 2 passengers in first class and the other passenger is showing all signs of wanting to sleep the entire way (including through the safety briefing). I volunteer to give up my 2A seat (pre-selected as it has the most personal space and avoids both galley noise and passengers rummaging in the closet alongside row 1), to sit further back away from the other passenger (in 1K) so as to not disturb him.
That, and it means I won't need to be as quiet when drinking as I'd otherwise feel I'd need to. Or maybe it is so the crew don't have so far to walk when they top up my drink? Yeah that sounds right.
Since it is only me drinking, and by now the crew know me quite well, I get a few top ups of bubbles before we push back. Taittinger Comtes de Champagne 2000 again. Ahhh, refreshing. I could drink this for hours, which is just as well as we have 5 hours flight time today.
With the overnight rain the air is rather misty, although pleasantly warm. So we don't have great views for our departure. We seem to bank rather quickly after taking off and then disappear into the murk. For most of the flight we flew over cloud, but in clear patches there are views of snow, snow, and more snow. For those who live in the so-called temperate northern latitudes (or in less temperate climates), the sight of winter snow could be boring or even annoying. But for me, not living in it and very rarely experiencing it firsthand (never where I live), it is an endless source of fascination. I could look at snowy landscapes for hours.
And so the flight passed with my nose alternately glued to the personal tv screen or the outside window. A steady stream of drinks flowing. A giggle when I asked for the nice white wine which miraculously turned into a red on the flight over. Nibbles on nice food.
It felt like time had stood still and that I'd be flying forevermore. I was blissed out. I can safely say this was my best ever flight on British Airways and I was thoroughly enjoying it.
We even, somehow, of all miracles, managed to not fly in circles on approach to London Heathrow. We did however, land in low cloud and drizzle and so once again had no views of UK until moments before touching down.
Jan 5, 2011, 10:10 am
#38
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
British Airways
First Class menu
Cairo to London
December 2010
Brunch
Starters
Chilled fruit juice
An energising fruit smoothie
A selection of yoghurts
Fresh seasonal fruit plate
Poached salmon au gratin in cream sauce with breadcrumbs and cheese
A wide selection of breakfast pastries and rolls
Main
Scrambled eggs with veal sausages, fresh mushrooms, tomatoes in olive oil and hash-brown potatoes
Prawns in a mild coconut curry sauce with pistachio almond rice
Selection of Arabian grilled meats and specialties including chicken shish taouk, mini grilled fillet steak, lamb kibbeh and cheese fatayer
Warm grilled beaf steak on a celery, carrot and walnut salad with horseradish creme fraiche
Bistro Selection
Warm turkey and cheese Monte Cristo sandwich
Penne pasta with mushroom and tomato sauce served with Parmesan
A selection of cheese and fruit
A selection of biscuits
Dessert
Warm Egyptian pastries with honey, nuts and rose-water
Cheese Plate
Selection of English and Continental cheese with grapes, celery and walnut bread
A basket of fresh fruit
Beverages
We offer you a selection of the following :
Teas - Traditional English Breakfast, Darjeeling, Earl Grey, Pure Green, Pure Camomile, Pure Peppermint, Lemon and Ginger or Blackcurrant, Ginseng and Vanilla
Coffee - Freshly roasted and ground, decaffeinated, espresso or cappuccino
Fresh mint tea
Chocolates
Wines
Aperitif
Kir Royale
A sparkling aperitif combining Creme de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing cocktail.
Champagne
Taittinger Comtes de Champagne 2000, Blanc de Blancs, Champagne, France
The house of Taittinger can trace its origins back to 1734, however the first release of its prestige cuvee Comtes de Champagne, made in honour of Thibault IV, was in 1952. This exceptional Champagne is made solely from Chardonnay grapes sourced from the Grand Crus vineyards of the Cotes des Blancs and is only released in great vintages. The finest quality first pressing of grapes is all that is used prior to the wine's maturing for ten years in the fourth-century chalk cellars under the Saint-Nicaise Abbey.
White
Beaune du Chateau Blanc 2007 Premier Cru, Bouchard Pere et Fils, Burgundy, France
The Chardonnay grapes for this wine are sourced from four Premier Cru vineyards lying to the east of Beaune : Les Aigrots, Les Tuvilains, Les Sizies and Sur les Greves. The harvest is picked by hand, and the grapes are fermented and matured in French oak barrels. The 2007 vintage was reliably saved by the drying winds that arrived in late August, and this wine shows an admirable depth of flavour allied to a fine acidity.
Cuatro Rayas 2009, Vinedos Centenarios, Rueda, Spain
As its name suggests, the Vinedos Centenarios is sourced from vineyards that are over one hundred years old. The low-yielding Verdejo vines produce a concentrated, yet fresh and lively wine unmarked by oak with an aromatic, herbaceous character, providing an interesting alternative to Sauvignon Blanc. The Rueda region is situated in Castilla y Leon to the northwest of Madrid on predominantly limestone soils, and winemaking there dates back to the 11th century.
Mitchelton Airstrip 2007, Central Victoria, Australia
Made from a blend of Rhone varietals - Roussanne, Marsanne and Viognier - this food friendly wine offers a range of flavours and textures. The Mitchelton Estate has a rich wine-growing history dating back to 1860, and this wine features estate-grown fruit from ancient riverbed soils adjacent to the Goulburn River. The wine was barrel-fermented and then matured in French oak barriques for nine months. Mid-gold in colour, the wine exhibits ripe stone fruit aromas that are repeated on the palate in tandem with a luscious texture and lengthy finish.
Red
Chateau Lynch-Moussas 2004, Seme Grand Cru Classe Pauillac, Bordeaux, France
Ranked as a fifth growth in the 1855 Classification, Lynch-Moussas has been owned by the Casteja family since 1919. The vineyard is comprised of an area of sixty hectares adjacent to Grand-Puy-Lacoste, Duhart-Milon and Batailley in the commune of Paulliac and is planted with 70% Cabernet Sauvignon and 30% Merlot. The fruit is handpicked before fermentation in stainless steel, temperature-controlled vats with subsequent maturation in French oak barriques, a significant proportion of which is new every vintage. The 2004 Lynch-Moussas is now mature and drinking superbly at present.
Dinastia Vivanco Rioja Reserva 2004, Spain
This reserve wine is from the outstanding 2004 vintage in Rioja and features a blend of carefully selected Tempranillo grapes together with a small proportion of Graciano. The wine was fermented in large French oak vats before being aged for two years in new oak barrels. It then spent another two years in oak vats and in bottle to fully integrate the flavours before release. This wine featureas aromas of spicy oak, as well as mature black and red fruit, plum, cherry and damson. On the palate the wine has intensity and balance with soft, round tannins, and a long finish with hints of toast and liquorice.
The Ridge 2005, Graham Beck, Robertson, South Africa
The Ridge Vineyard is located on the eastern slopes of the Rooiberg on Graham Beck's Robertson farm and is planted with low-yielding Shiraz vines that are 14 years old. The grapes were handpicked before fermentation and maturation in new French and American oak barriques for 16 months. The wine has a dark, plummy colour and features aromas of intense cherries and rich berry fruit. On the palate the fruit emerges beautifully in tandem with the oak flavours and leads into a lengthy, structured finish.
Dessert
Coteaux du Layon St Aubin Les Varennes 2003, Domaine Cady, Loire, France
Situated on the steep slopes of the Layon tributary of the Loire River, the vineyards of Domaine Cady are ideally placed for the production of great sweet wine. This delectable cuvee is pale gold in colour, showing the ripeness of the grapes at harvest. The Les Varennes Coteaux du Layon is a classic Loire moelleux, with a lovely candied fruit nose of mandarin oranges and lemon peel, and fresh citrus notes allied with overtones of botrytis. On the palate it has a delightful balance of weight, sweet fruit and freshness together with the unctuous richness of a classic late-harvest wine.
Warre's 1992 Colheita Tawny Port
Complex, sweet, nutty flavours offer an admirable after-dinner glass.
Spirits, Digestifs and Liqueurs
We offer a complete range of classic and timeless spirits, digestifs and liqueurs featuring :
Gonzalez Byass Sherries
Smirnoff Black Label Vodka
Tanqueray No Ten Gin
Johnnie Walker Blue Label Scotch Whisky
The Glenlivet 18-year-old Single Malt Whisky
Woodford Reserve Kentucky Whiskey
Camus XO Cognac
Soft Drinks
A selection of traditional and modern drinks
Highland Spring still or sparkling water
First Class menu
Cairo to London
December 2010
Brunch
Starters
Chilled fruit juice
An energising fruit smoothie
A selection of yoghurts
Fresh seasonal fruit plate
Poached salmon au gratin in cream sauce with breadcrumbs and cheese
A wide selection of breakfast pastries and rolls
Main
Scrambled eggs with veal sausages, fresh mushrooms, tomatoes in olive oil and hash-brown potatoes
Prawns in a mild coconut curry sauce with pistachio almond rice
Selection of Arabian grilled meats and specialties including chicken shish taouk, mini grilled fillet steak, lamb kibbeh and cheese fatayer
Warm grilled beaf steak on a celery, carrot and walnut salad with horseradish creme fraiche
Bistro Selection
Warm turkey and cheese Monte Cristo sandwich
Penne pasta with mushroom and tomato sauce served with Parmesan
A selection of cheese and fruit
A selection of biscuits
Dessert
Warm Egyptian pastries with honey, nuts and rose-water
Cheese Plate
Selection of English and Continental cheese with grapes, celery and walnut bread
A basket of fresh fruit
Beverages
We offer you a selection of the following :
Teas - Traditional English Breakfast, Darjeeling, Earl Grey, Pure Green, Pure Camomile, Pure Peppermint, Lemon and Ginger or Blackcurrant, Ginseng and Vanilla
Coffee - Freshly roasted and ground, decaffeinated, espresso or cappuccino
Fresh mint tea
Chocolates
12/10
154 FC
151F008-ROT3
154 FC
151F008-ROT3
Wines
Aperitif
Kir Royale
A sparkling aperitif combining Creme de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing cocktail.
Champagne
Taittinger Comtes de Champagne 2000, Blanc de Blancs, Champagne, France
The house of Taittinger can trace its origins back to 1734, however the first release of its prestige cuvee Comtes de Champagne, made in honour of Thibault IV, was in 1952. This exceptional Champagne is made solely from Chardonnay grapes sourced from the Grand Crus vineyards of the Cotes des Blancs and is only released in great vintages. The finest quality first pressing of grapes is all that is used prior to the wine's maturing for ten years in the fourth-century chalk cellars under the Saint-Nicaise Abbey.
White
Beaune du Chateau Blanc 2007 Premier Cru, Bouchard Pere et Fils, Burgundy, France
The Chardonnay grapes for this wine are sourced from four Premier Cru vineyards lying to the east of Beaune : Les Aigrots, Les Tuvilains, Les Sizies and Sur les Greves. The harvest is picked by hand, and the grapes are fermented and matured in French oak barrels. The 2007 vintage was reliably saved by the drying winds that arrived in late August, and this wine shows an admirable depth of flavour allied to a fine acidity.
Cuatro Rayas 2009, Vinedos Centenarios, Rueda, Spain
As its name suggests, the Vinedos Centenarios is sourced from vineyards that are over one hundred years old. The low-yielding Verdejo vines produce a concentrated, yet fresh and lively wine unmarked by oak with an aromatic, herbaceous character, providing an interesting alternative to Sauvignon Blanc. The Rueda region is situated in Castilla y Leon to the northwest of Madrid on predominantly limestone soils, and winemaking there dates back to the 11th century.
Mitchelton Airstrip 2007, Central Victoria, Australia
Made from a blend of Rhone varietals - Roussanne, Marsanne and Viognier - this food friendly wine offers a range of flavours and textures. The Mitchelton Estate has a rich wine-growing history dating back to 1860, and this wine features estate-grown fruit from ancient riverbed soils adjacent to the Goulburn River. The wine was barrel-fermented and then matured in French oak barriques for nine months. Mid-gold in colour, the wine exhibits ripe stone fruit aromas that are repeated on the palate in tandem with a luscious texture and lengthy finish.
Red
Chateau Lynch-Moussas 2004, Seme Grand Cru Classe Pauillac, Bordeaux, France
Ranked as a fifth growth in the 1855 Classification, Lynch-Moussas has been owned by the Casteja family since 1919. The vineyard is comprised of an area of sixty hectares adjacent to Grand-Puy-Lacoste, Duhart-Milon and Batailley in the commune of Paulliac and is planted with 70% Cabernet Sauvignon and 30% Merlot. The fruit is handpicked before fermentation in stainless steel, temperature-controlled vats with subsequent maturation in French oak barriques, a significant proportion of which is new every vintage. The 2004 Lynch-Moussas is now mature and drinking superbly at present.
Dinastia Vivanco Rioja Reserva 2004, Spain
This reserve wine is from the outstanding 2004 vintage in Rioja and features a blend of carefully selected Tempranillo grapes together with a small proportion of Graciano. The wine was fermented in large French oak vats before being aged for two years in new oak barrels. It then spent another two years in oak vats and in bottle to fully integrate the flavours before release. This wine featureas aromas of spicy oak, as well as mature black and red fruit, plum, cherry and damson. On the palate the wine has intensity and balance with soft, round tannins, and a long finish with hints of toast and liquorice.
The Ridge 2005, Graham Beck, Robertson, South Africa
The Ridge Vineyard is located on the eastern slopes of the Rooiberg on Graham Beck's Robertson farm and is planted with low-yielding Shiraz vines that are 14 years old. The grapes were handpicked before fermentation and maturation in new French and American oak barriques for 16 months. The wine has a dark, plummy colour and features aromas of intense cherries and rich berry fruit. On the palate the fruit emerges beautifully in tandem with the oak flavours and leads into a lengthy, structured finish.
Dessert
Coteaux du Layon St Aubin Les Varennes 2003, Domaine Cady, Loire, France
Situated on the steep slopes of the Layon tributary of the Loire River, the vineyards of Domaine Cady are ideally placed for the production of great sweet wine. This delectable cuvee is pale gold in colour, showing the ripeness of the grapes at harvest. The Les Varennes Coteaux du Layon is a classic Loire moelleux, with a lovely candied fruit nose of mandarin oranges and lemon peel, and fresh citrus notes allied with overtones of botrytis. On the palate it has a delightful balance of weight, sweet fruit and freshness together with the unctuous richness of a classic late-harvest wine.
Warre's 1992 Colheita Tawny Port
Complex, sweet, nutty flavours offer an admirable after-dinner glass.
Spirits, Digestifs and Liqueurs
We offer a complete range of classic and timeless spirits, digestifs and liqueurs featuring :
Gonzalez Byass Sherries
Smirnoff Black Label Vodka
Tanqueray No Ten Gin
Johnnie Walker Blue Label Scotch Whisky
The Glenlivet 18-year-old Single Malt Whisky
Woodford Reserve Kentucky Whiskey
Camus XO Cognac
Soft Drinks
A selection of traditional and modern drinks
Highland Spring still or sparkling water
684W888
Last edited by Kiwi Flyer; Jan 6, 2011 at 1:15 am
Jan 5, 2011, 11:57 pm
#39
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
Posts: 71,419
LONDON Heathrow
We pulled into an end gate at the B satellite of T5. Yes, no remote stand this trip. The downside is a bit of a walk to get to the train to the main terminal, then up a couple of levels, only to go back to ground level for flight connection centre (FCC). Each time I use T5 FCC to connect to another terminal there is a milling of people standing around at the bottom of the escalator making things difficult for those being deposited there coming off the escalator. This time is no different. Honestly, you'd think people would have more sense than to just stand right in front of the end of an escalator.
It wasn't a long wait for the bus, and the tiki tour of the airport (otherwise known as the drive to T3). At T3 I was quickly up the escalator and around the corner where I ran into the end of longish queues for security. It was quite warm in this part of the terminal and the queues were very slow moving. There were over a dozen security staff milling around while just 2 did all the work, taking about a minute to process each passenger because one of them took a peek inside almost every carry on with the line halting in the meantime
By the time I eventually got through, thankful of not having a tight connection, I was hot and bothered, starting to feel tired and feeling my cold once more. No concorde room at T3 so off to galleries first lounge. But first a stop to grab a refreshing shower while there was likely to be little or no queue (and so it was) as opposed to later in the evening when you can end up waiting for a shower.
The elemis shower I'd had on the way through LHR must have been an anomaly - nice and cool room instead of the more usual near-sauna of a BA lounge shower room. Normal service resumed and I was treated to the sauna version, and even outside the shower the lounge was also on the warm side of comfortable. Crud.
Perhaps some bubbles will lift my mood? Again Cattier Clos du Moulin and Bruno Paillard pink on offer.
I had plenty of time so caught up on some messages and work, supped away and tried to ignore the increasing wooliness from the rapidly worsening head cold.
I was also trying to ignore an idiot who wanted to share his phone conversation with the rest of the lounge guests. When a lounge staffer shut him up there were cheers and thanks given to the staff. Unfortunately 2 minutes later another plonker repeated the stunt sitting even closer to me. One of my guilty pleasures when travelling is to people watch. Human behaviour is amazing and well varied. One of the more interesting folk in the lounge was an older gentleman who managed to keep several lounge staff hopping to help him with his supposed (and very much faked I'm afraid) technological incapabilities (a simple job of printing an email). He even managed to blag a personal email address from not one staff, not two, but three; in the course of his antics. Wow.
The transit time was long, the warm lounge was getting to me, and I wanted to try to clear my head ahead of the long onward flights. So, I had a second shower. While the attendant (who didn't remember me) was noting down my BP details she got up and went to help out someone who had just arrived at the lounge wanting to deposit a bag in the locker room opposite - how rude. While she was seeing to the other person, I peeked at the shower book and noticed there had only been 6 people use the showers in the several hours since my previous shower - hardly in heavy use when there are about a dozen shower rooms!
I did feel a bit better after the second shower, although whether that was due to the water or the steam I'm not sure. I had a drink for the road and noted departure was in 30 minutes thus it was time to leave.
We pulled into an end gate at the B satellite of T5. Yes, no remote stand this trip. The downside is a bit of a walk to get to the train to the main terminal, then up a couple of levels, only to go back to ground level for flight connection centre (FCC). Each time I use T5 FCC to connect to another terminal there is a milling of people standing around at the bottom of the escalator making things difficult for those being deposited there coming off the escalator. This time is no different. Honestly, you'd think people would have more sense than to just stand right in front of the end of an escalator.
It wasn't a long wait for the bus, and the tiki tour of the airport (otherwise known as the drive to T3). At T3 I was quickly up the escalator and around the corner where I ran into the end of longish queues for security. It was quite warm in this part of the terminal and the queues were very slow moving. There were over a dozen security staff milling around while just 2 did all the work, taking about a minute to process each passenger because one of them took a peek inside almost every carry on with the line halting in the meantime
By the time I eventually got through, thankful of not having a tight connection, I was hot and bothered, starting to feel tired and feeling my cold once more. No concorde room at T3 so off to galleries first lounge. But first a stop to grab a refreshing shower while there was likely to be little or no queue (and so it was) as opposed to later in the evening when you can end up waiting for a shower.
The elemis shower I'd had on the way through LHR must have been an anomaly - nice and cool room instead of the more usual near-sauna of a BA lounge shower room. Normal service resumed and I was treated to the sauna version, and even outside the shower the lounge was also on the warm side of comfortable. Crud.
Perhaps some bubbles will lift my mood? Again Cattier Clos du Moulin and Bruno Paillard pink on offer.
I had plenty of time so caught up on some messages and work, supped away and tried to ignore the increasing wooliness from the rapidly worsening head cold.
I was also trying to ignore an idiot who wanted to share his phone conversation with the rest of the lounge guests. When a lounge staffer shut him up there were cheers and thanks given to the staff. Unfortunately 2 minutes later another plonker repeated the stunt sitting even closer to me. One of my guilty pleasures when travelling is to people watch. Human behaviour is amazing and well varied. One of the more interesting folk in the lounge was an older gentleman who managed to keep several lounge staff hopping to help him with his supposed (and very much faked I'm afraid) technological incapabilities (a simple job of printing an email). He even managed to blag a personal email address from not one staff, not two, but three; in the course of his antics. Wow.
The transit time was long, the warm lounge was getting to me, and I wanted to try to clear my head ahead of the long onward flights. So, I had a second shower. While the attendant (who didn't remember me) was noting down my BP details she got up and went to help out someone who had just arrived at the lounge wanting to deposit a bag in the locker room opposite - how rude. While she was seeing to the other person, I peeked at the shower book and noticed there had only been 6 people use the showers in the several hours since my previous shower - hardly in heavy use when there are about a dozen shower rooms!
I did feel a bit better after the second shower, although whether that was due to the water or the steam I'm not sure. I had a drink for the road and noted departure was in 30 minutes thus it was time to leave.
Last edited by Kiwi Flyer; Jan 6, 2011 at 12:03 am
Jan 5, 2011, 11:58 pm
#40
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
Location: on a short leash
Programs: some
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British Airways
First Class menu
London First Class Lounge
December 2010
Breakfast
Starters
Porridge with honey and cinnamon
Kippers with poached egg
Bacon and fried egg sandwich
Bacon baguette
Mushroom, tomato and Brie roll
Banana and granola yoghurt
Rest of the Day midday to close
Starter
Fresh soup of the day served with croutons and bread rolls
Main
Tuna Capri - Brown bloomer with tuna, tomato, basil and Mozzarella
Classic Deli - Pastrami, Cheddar, tomato and rocket
Mediterranean quesadilla - Mixed cheese, tomato, basil and olives
Caesar salad - Grilled chicken, cost lettuce, anchovies, Parmesan and croutons served with Caesar dressing
Vegetable tikka masala served with basmati rice, naan bread and mango chutney
Spaghetti carbonara - White sauce, bacon and Parmesan and garlic bread
Pasta arrabiatta - Spicy tomato sauce with Parmesan and garlic bread
Chicken noodles - Chicken, mixed peppers and mushroom with black bean sauce
Desserts and Cheese
Chocolate pod - Vanilla ice cream served with chocolate flakes
Steamed berry sponge served with custard and mixed berries
Self-service selection of hot and cold items are also available
First Class menu
London First Class Lounge
December 2010
Breakfast
Starters
Porridge with honey and cinnamon
Kippers with poached egg
Bacon and fried egg sandwich
Bacon baguette
Mushroom, tomato and Brie roll
Banana and granola yoghurt
Rest of the Day midday to close
Starter
Fresh soup of the day served with croutons and bread rolls
Main
Tuna Capri - Brown bloomer with tuna, tomato, basil and Mozzarella
Classic Deli - Pastrami, Cheddar, tomato and rocket
Mediterranean quesadilla - Mixed cheese, tomato, basil and olives
Caesar salad - Grilled chicken, cost lettuce, anchovies, Parmesan and croutons served with Caesar dressing
Vegetable tikka masala served with basmati rice, naan bread and mango chutney
Spaghetti carbonara - White sauce, bacon and Parmesan and garlic bread
Pasta arrabiatta - Spicy tomato sauce with Parmesan and garlic bread
Chicken noodles - Chicken, mixed peppers and mushroom with black bean sauce
Desserts and Cheese
Chocolate pod - Vanilla ice cream served with chocolate flakes
Steamed berry sponge served with custard and mixed berries
Self-service selection of hot and cold items are also available
FIRST ALL DAY LHR 114L001 ROT1
Jan 6, 2011, 11:04 am
#41
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I usually hold off posting until the end of these installation reports, but I'm hungry for more now. Great trip so far! ^^
Jan 6, 2011, 5:27 pm
#42
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Original Poster
Join Date: Nov 2003
Location: on a short leash
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Posts: 71,419
Jan 6, 2011, 5:30 pm
#43
Moderator, Hilton Honors
Original Poster
Join Date: Nov 2003
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LONDON Heathrow to BANGKOK (LHR-BKK) on Qantas 747-400 in first class
I sped to the gate to make sure I arrived before the 20 minute cut-off. Boarding was well underway (probably two thirds boarded I'd guess) with a modest economy queue and no one in the premium queue which I strolled up. My boarding pass beeped. That's odd, it cannot be an op-up since I'm already in first class. Hopefully I haven't been seat shifted from my preferred seat (window in row 4 as that has plenty of personal space and an extra wide shelf where bassinets rest).
I'm not sure what caused the beep (perhaps it was a reminder to check my passport since the boarding pass was issued by BA not Qantas?), but after checking her monitor the agent let me through. I was welcomed back on board and made the 2 steps to my seat. By the time a cabin crew came by my seat I was settled in and ready for a drink. Champagne on offer was 1999 Taittinger Comtes de Champagne Blanc du Blancs. Also some (cold) nuts.
I was handed a menu, amenity kit, pajamas (with slippers tucked inside). A blanket and extra pillow was already on the seat when I arrived. Then an Australian newspaper was offered (a choice of Sydney Morning Herald or The Australian), or rather a printout of one to counter the "old news" problem of using physical papers.
Unlike the British Airways flights, this flight was very nearly full in all cabins with just one of the 14 first class seats free. When I arrived there were a few empty seats and I thought the load may be less than expected. However, a family of 5 (with 3 young kids) arrived shortly after to claim 5 of the 6 empty seats.
The bathroom was in heavy use as some passengers changed into their pajamas. I hope the ones using the bathroom next to the airbridge pulled the bathroom blinds down
One passenger left the rest of us (and crew) in no doubt as to his answer to the question do you keep your underwear on when wearing F jammies in the worst display of man-toe I have ever seen. Naturally, this attracted the attention of some of the cabin crew who made excuses to come into the first class cabin 
I sped to the gate to make sure I arrived before the 20 minute cut-off. Boarding was well underway (probably two thirds boarded I'd guess) with a modest economy queue and no one in the premium queue which I strolled up. My boarding pass beeped. That's odd, it cannot be an op-up since I'm already in first class. Hopefully I haven't been seat shifted from my preferred seat (window in row 4 as that has plenty of personal space and an extra wide shelf where bassinets rest).
I'm not sure what caused the beep (perhaps it was a reminder to check my passport since the boarding pass was issued by BA not Qantas?), but after checking her monitor the agent let me through. I was welcomed back on board and made the 2 steps to my seat. By the time a cabin crew came by my seat I was settled in and ready for a drink. Champagne on offer was 1999 Taittinger Comtes de Champagne Blanc du Blancs. Also some (cold) nuts.
I was handed a menu, amenity kit, pajamas (with slippers tucked inside). A blanket and extra pillow was already on the seat when I arrived. Then an Australian newspaper was offered (a choice of Sydney Morning Herald or The Australian), or rather a printout of one to counter the "old news" problem of using physical papers.
Unlike the British Airways flights, this flight was very nearly full in all cabins with just one of the 14 first class seats free. When I arrived there were a few empty seats and I thought the load may be less than expected. However, a family of 5 (with 3 young kids) arrived shortly after to claim 5 of the 6 empty seats.
The bathroom was in heavy use as some passengers changed into their pajamas. I hope the ones using the bathroom next to the airbridge pulled the bathroom blinds down
One passenger left the rest of us (and crew) in no doubt as to his answer to the question do you keep your underwear on when wearing F jammies in the worst display of man-toe I have ever seen. Naturally, this attracted the attention of some of the cabin crew who made excuses to come into the first class cabin
Last edited by Kiwi Flyer; Jan 6, 2011 at 9:09 pm Reason: miscounted
Jan 6, 2011, 6:28 pm
#44
Join Date: Aug 2006
Location: MEL
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[B]One passenger left the rest of us (and crew) in no doubt as to his answer to the question do you keep your underwear on when wearing F jammies in the worst display of man-toe I have ever seen. Naturally, this attracted the attention of some of the cabin crew who made excuses to come into the first class cabin
Just to clarify, I am a wearer of underwear under PJ's.
Nice TR by the way.
Jan 6, 2011, 9:17 pm
#45
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Original Poster
Join Date: Nov 2003
Location: on a short leash
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We managed to beat the BA flight for Bangkok (and Sydney) out to the runway, despite the Qantas flight having a slightly later scheduled departure time.
Once we'd past the initial climb, it was time for some more drinks and some satay. There can't have been many takers as seconds and thirds were offered, of both the drinks and satay.
I was tired and it took me a while to figure out what was wrong with the IFE. The programs didn't match the listings, because the IFE must have been switched to January a few days early while the listing booklet was for December. Dang - I liked the December movies better.
Dinner was a nice, leisurely affair. I didn't care in the least that the other passengers were finished when I was still on my main course.
The young family, which I dreaded might make the cabin noisy, or otherwise divert the attention of cabin crew away from drinks duties, were fabulous. The kids all went straight to sleep before dinner was served, and didn't wake up until breakfast served early afternoon Bangkok time just before landing.
Eventually I succumbed and drifted off to sleep, but due to the head cold I didn't get as good a sleep as I normally do onboard when tired. When I awoke breakfast was being served, but I opted just for some juice. I had just enough time to freshen up before the bathroom rush hour, and then relaxed while watching some shows.
Once we'd past the initial climb, it was time for some more drinks and some satay. There can't have been many takers as seconds and thirds were offered, of both the drinks and satay.
I was tired and it took me a while to figure out what was wrong with the IFE. The programs didn't match the listings, because the IFE must have been switched to January a few days early while the listing booklet was for December. Dang - I liked the December movies better.
Dinner was a nice, leisurely affair. I didn't care in the least that the other passengers were finished when I was still on my main course.
The young family, which I dreaded might make the cabin noisy, or otherwise divert the attention of cabin crew away from drinks duties, were fabulous. The kids all went straight to sleep before dinner was served, and didn't wake up until breakfast served early afternoon Bangkok time just before landing.
Eventually I succumbed and drifted off to sleep, but due to the head cold I didn't get as good a sleep as I normally do onboard when tired. When I awoke breakfast was being served, but I opted just for some juice. I had just enough time to freshen up before the bathroom rush hour, and then relaxed while watching some shows.
