onefasteuro

thats traveling in style

Moomba

I try

jackal

We even got IDB compensation without needing to actually IDB anyone!

Moomba

Well perhaps it was stress & trauma compensation instead.

jaguarpig

Fantastic tome of a report,keep up the good work, wetted my appetite to try a RTW next year^

Moomba

Thanks jaquarpig. I can thoroughly recommend the OW RTW experience. I hope you enjoy your trip should you go ahead.

origin

I really enjoyed this tr, thanks.

The photos are great. I was too busy enjoying them I forgot to comment earlier.

Moomba

Thanks origin.

The RTW is not quite complete yet. The remaining sectors are being flown next weekend. I will hopefully have the finishing posts in this thread complete sometime soon after.

Moomba

It is finally time to start the end of the epic journey that began back in September last year. After a couple of months earth bound, well apart from a domestic to EDI, I was up in the air again. First up was a short hop to AMS where I pick up an ex-AMS ticket to JFK and onward to SFO. The return of that ticket will be in October from JFK. It is in SFO where I will pick up the RTW and continue on to its conclusion in the next report.

I got to the airport early and made my way through a quiet North security check-point using the fast track facility. I then headed to the Galleries First. It was quite busy so I ventured out to the terrace where I was able to grab a seat in the quiet calm of that area.



I grabbed an OJ and then walked down to get some breakfast from the self-serve food bar. Back at my seat I watched the flow of aircraft outside and ate my meal. After the food I grabbed a glass of bubbly, it would be a sin not to.



I noticed my flight was due to leave from gate 3 at the other end of the terminal so I packed up my gear and made my way through the terminal.

I sat for a while near the window until boarding was called for the flight. I joined the fast track queue and made my way down on to the plane.

Flight BA0430 LHR-AMS Seat 6F
Aircraft: 321
Departure time: 08:30

The CSD was the same as I had on my flight from EDI last Sunday. He welcomed me back, and I am not sure if it was because he recognised me or because I was a BA gold. I took my seat and waited whilst boarding completed. A hot towel was passed out to the CE passengers. I had originally booked in Y for this flight but at check-in BA offered an u/g to CE for a reasonable amount and the extra tier points were a bonus.

We pushed back at 08:35 and taxied out for a take off from the far end if the terminal. Once in the air the service began with a English breakfast with a fruit platter on the side. I decided to forgo any food offering and just had a juice. I had just stuffed my face with a full English in the lounge and it was going to be a long food filled day.

The flight was over before it began with a quick 45 min flight time and we landed at AMS at 09:29 local time. We taxied for ever to get to our gate and pulled up 11 minutes after landing. I left the aircraft and went into the terminal. I decided it was not worth hiking up to the lounge where I would no doubt eat something I didn’t need to. I just waited it out at the gate for the return journey of that aircraft that I was going to be on.

The gate started to fill and a lot of NED team Paralympic competitors and support staff joined us. They were all ushered on prior to any other passenger and then a call was made for CE and elites.

Flight BA0431 AMS-LHR Seat 2F
Aircraft: 321
Departure time: 11:40

I went on down to the aircraft and the CSD welcomed me again with a look of ‘weren’t you just on the outbound?’

I settled in to my seat and waited for the flight to finish boarding. A hot towel was passed out on the ground again. The captain announced a flight time of 45 minutes and we pushed back at 11:42. After a short but slow taxi we took off at 11:52 and headed out to the west.

After we were in the air the crew were out with the meal service that consisted of a brunch platter and drinks. The brunch included parma ham, cocktail onion, gherkin, ½ a cherry tomato, a wedge of cheddar, grilled courgette, lettuce and a sundried tomato spread. The CSD encouraged everyone to take two rolls from the basket.



After the meal we started our descent and touched down at 11:48 with a fairly short taxi up to terminal A.

I made the long walk to flight connections and headed for the fast track lane. The agent there checked my passport and BP and re-printed the BP saying that had upgraded me to First. My first ever BA upgrade! The agent told me I was entitled to use the Concorde Room. I thanked her and made my way upstairs to security. There was only a short queue and I was through and made a beeline to the CR 5 minutes later. I went out to the terrace to grab and seat and didn’t wait for service but returned to the bar to grab a glass of bubbly.




I downed my drink whilst checking emails etc and then it was time to head out over to the B gates for my flight to JFK.

Over at B boarding had commenced and I walked straight up to the fast track line that had a couple of people in it ahead of me. Once my BP and PP were checked I went down to the aircraft and on board.

Flight BA0177 LHR-JFK Seat 2K
Aircraft: 747-400
Departure time: 13:00

On board I was escorted to my seat by the CSD and handed over to the F crew. Being a JFK flight it was of course the new F interior all demure in blue lighting and dull tones. A wash bag and sleeper suit were delivered to my seat and I was asked if I would care for a glass of champagne. Of course you all know where this leads.

A glass was brought to my seat and the bottle presented before pouring some of the brew.
As I sat there and supped on my champagne I noticed a very pertinent point about being in F. It was quiet, no up and down and slamming of overheads, no mad rush of people and crew back and forth. It really was a haven of calm.





A top up of bubbly appeared a while later and the captain announced a flight time of 7 hours. At this point it started to pour with rain outside and I was glad I was heading away from the British summer.
We pushed back at 13:06 and made our way to the eastern end of the North runway and made ready for take off. The captain throttled up the engines and we were on our way by 13:23.

After the gong the crew were out with a hot towel, the menus and took orders for pre-luncheon drinkies.
Now as some of you may be aware the Grand Siecle is not my favourite bubbly so I opted for my next best pre-food drink. Yep the good old Scotch and ginger ale.

Scanning the cabin I could see that it was a full load this afternoon. I wonder how many other lucky recipients of op-ups were amongst the crowd?

I decided to see what was on offer on the IFE. Despite the new interior it was still the same old rubbish IFE selection from BA. I didn’t really find a movie worth watching and the music selection was made for someone with other than my taste. Oh how CX with 888 CDs to choose from far exceeds Bas meagre offerings.

Oh well my book was keeping me entertained and my ipod of 7000 odd tracks will suffice.

The CSD dropped by and gave me a customs form for the US and asked me if I wouldn’t mind filling in a survey. It was not a particularly warm greeting and she made no effort to chat. The excellent F crew made up for that and the F purser in particular was on top of his game throughout the flight.

After the drinks it was time to eat lunch. Lets have a look at the menu.

LUNCH
STARTERS
Rillette of Brixham mackerel, dill pickled cucumber, dashi jelly and crisp sourdough croutes

Pan-fried polenta with asparagus, tomato fondue and Pecorino cheese

Courgette and basil soup with toasted pine nuts

Fresh seasonal salad with your choice of French dressing with golden rapeseed oil or creamy garlic dressing

MAIN
BRITISH AIRWAYS CLASSICS
Braised British beef with grain mustard and horseradish mashed potatoes and confit of carrot and hispi cabbage

Seared breast of corn-fed chicken with English summer truffle sauce, chanterelle mushrooms and parsley potatoes

Roasted Loch Fyne cod fillet with crab croquettes, baby vegetables and bordelaise sauce

Salad of grilled tiger prawns with ciabatta croutons and Caesar dressing

BISTRO SELECTION
BRITISH AIRWAYS CLASSICS
Classic BLT – bacon, lettuce and tomato sandwich with Tuscan fire dressing

A selection of biscuits

A selection of cheese and fruit

DESSERT
Chocolate mousse with salted caramel sauce and hazelnuts

Warm berry soufflé with compote and strawberry crisp

ICE CREAM SUNDAE
Custom made to you preference of ice cream, sauces and toppings. Please ask your cabin crew for today’s choices

CHEESE PLATE

REBLOCHON
This creamy, unpasteurised cheese has a nutty flavour and is enveloped in a washed bloomy rind

BLACKSTICKS BLUE
A soft, blue veined cheese with an outstanding creamy, smooth yet tangy flavour

QUICKES FARMHOUSE CHEDDAR
A spicy, caramel-flavoured cheese with a buttery texture. This is a classic unpasteurised cheese.

MELUSINE
Known for its distinctive tart flavour, this goat’s cheese goes well with a wide range of dishes.

Fresh fruit

Chocolates

BEVERAGES
We offer a selection of the following Twinings Tea:
Teas – English Breakfast, Earl Grey, Mint Humbug, Honeycomb Camomile, Red Berry Fool and Jasmine Pearls

Coffee - Freshly roasted and ground, decaffeinated, espresso or cappuccino

WINES
APERITIF
Kir Royale
A sparkling aperitif combining Crème de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing cocktail.

CHAMPAGNE

Laurent-Perrier Grand Siecle, Champagne, France
Grand Siecle is the prestige cuvee of the House of Laurent-Perrier and is named in honour of the ‘Sun King’, Louis XIV, who presided of the an era known as the ‘Grand Siecle’ or ‘Great Century’. At the Palace of Versailles, Louis XIV was the first French King to drink Champagne. This multi-vintage Champagne is created from grapes sourced from 100% Grand Cru vineyards in the twelve most prestigious villages such as Ambonnay, Avize, Cramant and Le Mesnil. The blend is 50% Pinot Noir and 50% Chardonnay, and only the very best vintages are used. The wine is aged for at least five years on its lees before release in its beautiful replica 17th century bottle. Gold in colour with a delicate bead, this outstanding Champagne features aromas and flavours of honey, almond and freshly baked brioche.

WHITE
Chassagne-Montrachet Vieilles Vignes 2009, Vincent Giardin, Burgundy, France
Vincent Giardin was born and raised in the Cote de Beaune, and his winemaking family can date its origins back to the 17th century. His Chassagne-Montrachet vineyards are situated on clay and limestone soils with an average vine age of fifty years and are farmed according to organic principles. The wine is made with every nuance of Burgundian winemaking gloss – from a strict triage in the vineyard and winery followed by a very gentle pressing, through to barrel fermentation and maturation featuring lees-stirring – every stage designed to enhance the quality and complexity of the finished wine. A perfect match with seafood, chicken and lightly spiced vegetarian dishes.

Verdicchio Dei Castelli Di Jesi Doc 200, Stefano Antonucci, Santa Barbera, Italy
Tre Bicchieri 2012 Gambero Rosso
Top-flight Verdicchio really sings and is on of Italy’s hidden treasures. Made from vineyards that are tucked away in the hills of its native Marches region, just inland from the Adriatic coast, this wine shows just how good Verdicchio can be when made by a serious producer. The wine is aged in barriques for 15 months and has a clean, well-defined aroma, mouthfilling flavours, a great structure and a wonderful finish. Marvellous with seafood, salads and light vegetarian dishes.

Merry Edwards Russian River Sauvignon Blanc 2010, California, USA
Merry Edwards is one of California’s first woman winemakers. After stints at Mount Eden Vineyards, Matanzas Creek and a host of consultancy work, she finally founded her eponymous winery in 1997 where she has created an enviable reputation. Her 2010 Sauvignon Blanc is sourced from a variety of mature vineyards in the Russian River and includes a proportion of Savagnin Musque. The wine is barrel fermented in seasoned French oak and held in barrel for six months with regular lees-stirring to increase texture and depth of flavour. Merry describes the wine: “This wine ‘struts its stuff’ in a sophisticated and stylish fashion. The aroma is floral and mouthwatering, layered with ripe melon, peach and subtle mineral highlights. In the mouth, it is rich and seamlessly well balanced, kicking in a hint of grapefruit, citrus and pear on the lingering finish.”

RED
Chateau Larrivet Haut-Brion 2005, Pessac-Leognan, Bordeaux, France
The modern history of Larrivet Haut-Brion begins in 1987, when after decades of neglect it was acquired by the Gervoson family who invested considerably in both the winery and the vineyard. The result has been a remarkable turnaround in quality as evinced by the critical response to this outstanding wine from a great vintage: Robert Parker 90 Points, Wine Enthusiast 93 Points and Wine & Spirits Magazine 92 Points. The vineyards are situated on well-drained gravel soils and are planted 55% Merlot, 40% Cabernet Sauvignon and 5% Cabernet Franc. Yields are low and grapes are handpicked before the wine is matured for eighteen months in French oak barriques, 70% of which are new every year. The wine features classic Graves aromas of earthy, mineral black fruit with firm structure, ripe tannins and a lengthy finish. It is a great match for red meats, game and hard cheeses.

Siduri Chehalem Mountains Pinot Noir 2010, Willamette Valley, Oregon, USA
Founded by Adam and Dianne Lee in 1994 with the express intention of making world-class Pinot Noir, Siduri has clearly achieved its aim having been hailed by Robert Parker as ‘One of California’s top Pinot Noir producers. One of my favourite wineries.’ The 2010 vintage in the Willamette Valley was late, compact and miniscule. All the fruit was destemmed and fermented using natural yeasts. This wine is a blend of 44% Abre Very Vineyard fruit, 32% Shaw Mountain Vineyard, 19% Muirfield, and 5% Hawks’ View Vineyard Pinot Noir. The combination of clones and vineyard sites maximises the complexity of the finished wine. Try it with meaty fish, poultry and game.

Novy Syrah 2010, Sonoma County, California, USA
Novy (Czech for ‘new’) is a partnership between Adam and Dianne Lee of Siduri fame and Dianna’s extended family. Their philosophy is to work closely with their growers as they firmly believe that ‘great wine is made in the vineyard’. It is this tenet, in tandem with minimum intervention winemaking that has made the Novy wines so critically acclaimed. Rated 91 points by Antonio Galloni of The Wine Advocate, this powerful Syrah with brooding, dark fruit flavours together with spice, charred meat and a long mineral finish. Perfect with robust meat dishes and hard cheeses.

DESSERT
Beaulieu La Soucherie 2009, Coteaux Du Layon, Domaine Pierre Bise, Loire, France
This is a beautifully balanced, almost golden moelleux from the Loire producer Claude Papin. The vineyards of the Coteaux du Layon lie on an escarpment littered by windmills that catch the fetching wind from the Atlantic. This gorgeous wine features golden honeyed fruit on the nose, clean and rich, with nuances of quince and honeyed tea. Beautifully soft and mellow on the palate with an attractive mineral seam that keeps it fresh. Perfect with fresh fruit, pastries, Blue cheese or simply on its own.

Warre’s 1992 Colheita Tawny Port
Complex, sweet, nutty flavours offer an admirable after-dinner glass.

SPIRITS, DIGETIFS AND LIQEUERS
Gonzalez Byass Sherries
Smirnoff Black Label Vodka
Tanqueray No. 10 Gin
Johnnie Walker Blue Label Scotch Whisky
The Glenlivet 18-year-old Single Malt Whisky
Woodford Reserve Kentucky Whiskey
Drambuie 15-year old Speyside Malt Liqueur
Otard XO Cognac

SOFT DRINKS
A selection of traditional and modern drinks


A small amuse bouche plate was presented before me with Balik salmon and cucumber salad. I was offered a wine and decided to try the Merry Edwards Sauvignon Blanc. It was no NZ SB but it was quite nice and went down a treat. The last time I had Balik salmon was on CX served as an accompaniment to caviar, hmm the differences between BA and CX are great.



I had decided to go almost the whole hog and ordered the soup and the polenta starter before my main.
The polenta came out first was very tasty and not dried out at all. The soup that followed was also quite nice although a little bland and was definitely the weakest part of the meal. I was offered bread with the starter and more with the soup.






For the main I know you will all be shocked to learn that I chose the cod! Not often you see the fish meal in one of my pictures. I had a bad experience on BA once going to NRT where the fish that came out was actually a cardboard cut-out masquerading as a fish course. Never the less I decided this time to go with the cod as I had eaten a particularly delicious salmon meal at a restaurant the previous weekend and it had me wanting more fish. I know I was setting BA up for a fall in doing so.
But wait the cod, although it looked dry on the outside was lovely and moist and the crab cake and accompanying sauce full of flavour. Have BA catering finally discovered flavour?



I mentioned to the F purser that the food seems to have picked up from my previous flights and he said the new manager was actually ploughing more money on catering in First and Business.

To quote my hand written notes, the dessert was fabby. I went with the Mousse with Salted caramel and it was delicious, especially when washed down with the dessert wine. I chatted to the purser about dessert wines and he mentioned the South African one I had on my CPT flight and I agreed it was lovely. He said he always made sure a bottle of that made its way home with him when he flies that route.



After the meal I attempted to watch a movie but the video and sound quality were so bad I turned it off and snoozed for a while, or maybe more, and woke as some in the cabin were having afternoon tea.

The afternoon tea as presented in the menu was:

AFTERNOON TEA
SNACKS
An individual selection of sandwiches featuring cucumber with cumin cream cheese, ham hock with piccalilli, roasted chicken with mustard mayonnaise and Emmenthal with pastrami and mustard mayonnaise

PATISSERIE
BRITISH AIRWAYS CLASSIC
Plain or fruit scones served with clotted cream and strawberry preserves

Caramelia mousse, cheese cake, carrot cake


I was still full from lunch and decided to just have a double espresso and asked for a biscuit to go with it. The purser brought back a plate of cakes and some biscuits. It took a substantial amount of will power to resist the cakes and just eat the cookies on that plate.



I finished filling in my survey noting the IFE was rubbish and the food was a lot better and handed it back to the crew.

I changed back into my civvies and made ready for landing into JFK.

We landed at 15:15 and taxied a long time to pull up at the stand at 15:37. The bridge was pulled up to door 2L that meant half of business class were out before F even had a chance. I thanked the crew and made my way down to immigration. There were only about 4 agents working the aliens lane and thanks to business getting off first I was around 30 deep in the queue. Forty minutes later I was finally ushered along to one of the now free USA agents. On my way past the BA uniformed agent I said ‘When are BA going to learn to let first class passengers off first?’ She of course ignored me.

The agent who authorised my entry into the USA was quick, friendly and efficient and he only needed the four fingers of my right hand this time.

I made for the exit with just my hand baggage and headed over my customs form and was directed outside. I crossed the road and went up to the Air Train to transfer over to Terminal 8 where AA live.

Once inside I went into the Elite check-in area and asked if I needed to get my BA OLCI paper BP changed to one of theirs to get through security. She didn’t say if I did or I didn’t but printed a new BP anyway, let me know the gate number and sent me on my way.
The priority access queue at JFK always seems to be of a consistent length when I go there and usually takes around 10 minutes to clear. Today was no exception and I managed to avoid the nudo-scope and was directed through the IMD.

After a clean bill of health from TSA I made my way up to the AA lounge complex near gate 12. Inside the agent swiped my BP and asked me to follow him and he would swipe me into the Flagship lounge.

Inside I grabbed a seat and surfed for a bit whilst knocking back a Blue Moon wheat beer. The early afternoon offerings in the lounge are not as extensive as later in the day. There were some sandwiches, fruit, pretzels, cookies etc but nothing cooked or hot.

After an hour or so I headed out to the gate that was located in the in field section of T8. At the gate I hovered until they started to board; my boarding pass showed a boarding time of 17:25. At 17:22 a boarding call was made for First first then business along with OW elites.
I joined the short queue and was soon on my way down to the plane.

Flight AA0177 JFK-SFO Seat 10J
Aircraft: 767-200
Departure time: 17:55

On board I was welcomed and directed to my seat. Oh dear I hadn’t sat in such old AA J/F seats in a long, long time. The seat was spacious and comfortable though with plenty of legroom and space beside me to rest stuff.



As the flight filled up and boarding slowed the J crew came out with water, OJ or bubbly as a pre-take off drink, in plastic cups.

We pushed back at 17:56 and the captain announced a flight time of 5 hours and 30 minutes to San Francisco.
There were two empty seats on the port side and the guy next to me made a beeline for those as we were taxiing so I was left with a free seat next to me. The rest of the cabin was full in J.
I counted 8 aircraft in front of us for take off so it wasn’t until 18:22 that we finally started the take off roll down the runway.

It amuses me with AA pilots how they use the seat belt sign compared to the likes of BA. The sign does not go out until they have reached cruising altitude and then goes on again at the slightest bump. I suppose it is for fear of being sued or something. I am waiting for the day that someone sues them for having the belt sign on for so long in smooth air that people are forced to disobey. Then when they do hit some real turbulence hits and they are injured. The case would be AA have the seat belt sign on so much you are forced to disobey and you are unaware of when there is real turbulence in the area.
Oh look a Moomba rant; we haven’t had one of those for a while.

After the crew were allowed to get up they handed out the menus and Samsung Galaxy tablet devices for use as our inflight entertainment and came complete with the standard AA Bose headphones.

On the tablet were a range of movies and music and I was able to find the movie I started to watch on BA and decided to watch that later in the flight; but first was dinner.
The crew had taken the main meal preferences following FEBO principles not long after they had handed out the menus.

DINING SERVICE
To Start
Warm mixed nuts

Appetizer
Prosciutto garnished with Parmesan cheese served with cantaloupe puree

Salad
A combination of salad featuring fresh seasonal greens offered with sour cream and herb dressing or premium extra virgin olive oil and balsamic vinegar, accompanied by a mozzarella, cherry tomato and fresh basil salad

Bread Basket
Assorted gourmet breads

Main Course
Beef Fillet with Demi-Glace
Grilled fillet of beef enhanced by a shallot and caper demi-glace served with mashed potatoes, carrots, squash and red onion

Four Cheese Ravioli
Ravioli past filled with four cheeses accented by herbed wild mushroom cream sauce

Dine Upon Request
You may choose one of the featured entrees for your Dine Upon Request selection, presented all at once, at any time you wish during the flight.

Dessert
Ice Cream Sundae
Vanilla ice cream with a choice of hot fudge, butterscotch or seasonal berry toppings, whipped cream and pecans

Fruit and Cheese
A selection of seasonal fruit and fine cheeses

Light Refreshment
Freshly baked on board cookies

PRE-ARRIVAL BEVERAGE
Chilled sparkling or still water with a fresh citrus garnish

WINES AND BEVERAGES
Sparkling Wine
Zeta Cava Brut
A fresh, youthful, elegant style of sparkling wine with delicate tones of fresh pears and apples

White Wines
Thatcher Creek Chardonnay
Pear and apple on the nose with a soft mouthfeel that is full on the palate with finishing hints of vanilla

Callia Alta Pinot Grigio
This wine has intensely yellow color combined with delicate flavors of ripe peach and grapefruit

Red Wines
181 Merlot
The palate offers fresh fruit flavors of currant and cherry that gently enhance spicy cedar and vanilla

Pacific Heights Cabernet Sauvignon
Medium-bodied with aroma of cherries and vanilla oak. Juicy cherry flavours and toasty oak character

Spirits
ABSOLUT Vodka
Beefeater Gin
Bacardi Rum

Whiskeys
Canadian Club Reserve Blended Whisky
Dewar’s White Label Scotch Whisky
Glenlivet Single Malt Scotch
Jack Daniel’s Tennessee Whiskey
Jim Bean Black Bourbon

Beers
Heineken
Corona Extra
Selected U.S. Beers

Brandy and Liqueurs
Baileys Irish Cream
Courvoisier V.S.O.P. Fine Champagne Cognac
DiSaronno Amaretto
Kahlua

Other Beverages
Carbonated beverages
Still or sparkling water

Java City 100% Rainforest Alliance Certified coffee
Nescafe decaffeinated coffee
Tea
Fruit juices
Milk

First up was of course the round of warm nuts with a pre dinner bevvie. I asked for the usual scotch and dry ginger and the bubbly crewmember gave me the whole can and two miniatures of the Dewar’s saying ‘It is always happy hour on my flights’.



I ate my nuts and drank my scotch and soon another plate of nuts appeared at my seat with a smile from the crewmember.

Dinner was served next. A blue tablecloth was laid out and then the tray with another cloth and the appetiser and salad were placed before me.



Well there is not a lot you can say about a plate of salad and some prosciutto except both were fresh and tasty.
I decided to go with the Cabernet Sauvignon with the meal and it was very palatable. Rolls were offered after the tray was placed down.

More rolls were offered during the meal and after I was done with the salad the plate was removed. The main course beef fillet I had chosen was then placed on my tray.
The mash was a bit mushy but the beef was lovely and tender.



They ran out of the cabernet so I switched over to the Merlot that was served in a large glass.
The dessert cart rolled out next with the signature AA sundae. I went with the usual no nuts, no cream just butterscotch sauce and ice cream please and a cup of joe.



After the meal I watched my flick on the Galaxy and probably dozed off for a while.

Later in the flight the smell of baking cookies permeated the cabin and no doubt teased the poor souls sitting a couple of rows back in economy.

Today’s offerings were a cranberry oatmeal or chocolate choc-chip cookie. I went with the latter.

This cookies ritual usually signifies that the flight’s end is fast approaching and when the tray of sparkling water appears you know it is belts on soon.

We touched down at 21:02 and were at the gate very quickly. I thanked the great crew and made my way outside to the hotel shuttle area and the Westin van was along within a couple of minutes.

A short ride later I was checking in with someone who insisted on, irritatingly, calling me ‘my friend’. I was informed I had been upgraded from a standard room to a bay view room, one of the best views in 'my friends' opinion. Pity I won’t be able to see much of it.

By the time I made it into my room it was around 05:00 London time and I needed some sleep.

Goodnight.

More Photos

matthandy

Nice update Moomba. I'd say that your photos are getting better, but maybe you can remember to take a photo before you start eating

Moomba

Thanks matthandy.

Well it is one of my TR TMs to show half eaten plates of food. As several people have bemoaned my not showing pristine plates of food I have started to take photos of them. They are included in the photos that don't get published on here and can be seen in the More Photos link.

origin

I am enjoying the updates thanks.

Moomba

Thanks origin.

I hope to have the final missive of this report posted tomorrow night.

Moomba

I slept pretty soundly through the night but woke early at around 06:00. I decided to get ready and head on back to the airport instead of sitting in my hotel room.

When checking the portfolio the hotel had emailed me I noticed the very descriptive ‘Other Room Charges’ fee of 20 USD. After leaving the room I went down to the lobby and asked the agent what it meant. After some typing he said the agent that checked me in had charged me for the room upgrade to a ‘bayview’ room. The agent said that it should have been complimentary as a PLAT and he would adjust and email me a new bill. Well thanks ‘My Friend’ perhaps you could have done your job properly rather than being a sycophant. As it turns out the hotel also awarded me a 500 SPG point service promise that I only found out when I got home.

Anyway, I had timed my checkout to coincide with the shuttle back to SFO. The bus showed up after a few minutes of my waiting and I hopped on board.
At SFO I got out at Terminal 1 so that I could stretch my legs a bit before checking in at T2 where the AA desks were located.

The agent took my BP and I said I was off to JFK as my first stop. He typed away and produced two boarding passes. He said I should be able to get the LHR-NBO boarding pass in London or New York as he couldn’t do it.
Security was about the usual 10 minutes or so and I was soon through to the SFO Admirals Club.

Inside the gentleman who let me in did not offer any drinks vouchers and I didn’t bother asking as it would a boozy day anyway.
I grabbed a banana and come coffee and sat down to read my book for a while. They also had muffins, pretzels, water, tea, soft drinks on free pour.



Knowing AA’s penchant for starting boarding before the time listed on their BPs I decided to head on down to the gate early.
Sure enough at 08:24 they started boarding the First class cabin. The boarding time printed on my BP was 08:30.

Flight AA0012 SFO-JFK Seat 2J
Aircraft: 767-200
Departure time: 09:00

On board I was directed to my seat and I stashed my gear in the overhead as I was in the bulkhead row. The attendant came around with trays of OJ, Water or Sparkling and I grabbed an OJ. He then handed out the menus for the flight.
After we were set to roll and all F seats were occupied we pushed back 5 minutes early at 08:55. After a short taxi we made an easterly run down the tarmac at 09:07.

After we reached altitude the attendant came out and asked what I wanted to drink. I asked for a bloody Mary. He then came back with the Samsung entertainment units.
After my drink was depleted he replaced it with another. He then took our main meal orders for the brunch service.

BRUNCH
Main Course
Breakfast Skillet
Scrambled eggs with cream cheese and chives served with apple smoked bacon, diced potato hash and Boursin sauce.
Seasonal fruit appetizer

Breakfast Strata
A mixture of scrambled eggs, mushrooms and Gruyere cheese accompanied by grilled sausage
Seasonal fruit appetizer

Cereal and Fruit with Yogurt
Served with a banana and fresh seasonal berries

Breakfast Breads
A selection of breakfast breads

Light Refreshment
Freshly baked on board cookies

PRE-ARRIVAL BEVERAGE
Chilled sparkling or still water with a fresh citrus garnish

WINES AND BEVERAGES
Sparkling Wine
Gloria Ferrer Sonoma Carneros Brut
This selection is estate harvested and carefully produced. Delicate pear and floral notes with toasty almond present themselves upfront. On the palate, one finds lively citrus, toast and apple flavors with a creamy mid-palate and soft finish.


White Wines
Thatcher Creek Chardonnay
This blend of California Chardonnay expresses the varietal characteristics associated with Chardonnay. It has a lot of pear and green apple on the nose with a mouthfeel that is soft and full on the palate and finishing hints of vanilla. Wonderfully versatile, it is ideal with poultry and soft, medium flavoured cheeses.

Terlato Pinot Grigio
Pinot Grigio really finds expression in the Russian River Valley. The Terlato family’s selection is lively and fresh with a dense mid-palate and a crisp, lingering finish. It is a full-bodied wine with excellent fruit essence and hints of melon and passion fruit throughout.

Red Wines
Prima Voce
“Prima Voce” is an opera term meaning “leading voice”, and this wine certainly leads the way with its power and richness. A well-balanced blend of soft and supple Merlot with the more tannic Sangiovese, this Super Tuscan has smoothness and multiple layers of flavour making it versatile for pairing with many dishes. It is bright ruby red, and its nose exudes black cherry with hints of black pepper and spice.

Oronta Tempranillo
The red grape of Spain is certainly making a huge comeback as younger winemakers are expressing the variety with more fruit. This selection really shows the new way of thinking. Traditionally, Tempranillos had greater skin contact making the wine more suitable for aging; this wine is designed to be ready and accessible for many different dishes, making it perfect for ever-evolving modern cuisine. Its vibrant fruit and soft texture make it easy to pair with your favourite dish or simply to drink on its own.

Spirits
ABSOLUT Vodka
Beefeater Gin
Bacardi Rum

Whiskeys
Canadian Club Reserve Blended Whisky
Dewar’s White Label Scotch Whisky
Glenlivet Single Malt Scotch
Jack Daniel’s Tennessee Whiskey
Jim Bean Black Bourbon

Beers
Heineken
Corona Extra
Selected U.S. Beers

Brandy and Liqueurs
Baileys Irish Cream
Courvoisier V.S.O.P. Fine Champagne Cognac
DiSaronno Amaretto
Kahlua

Other Beverages
Carbonated beverages
Still or sparkling water

Java City 100% Rainforest Alliance Certified coffee
Nescafe decaffeinated coffee
Tea
Fruit juices
Milk

After my second BM appeared the breakfast tray with the fruit plate was presented to me. I was also offered a bagel, biscuit or a chocolate chip scone. I went with the bagel with some cream cheese to spread on top.



When I finished the fruit my chosen main, the breakfast skillet was delivered. It was OK but not the best AA breakfast meal I have had. The apple smoked bacon could more correctly described as apple smoked bacon wafers. You couldn’t even taste that it was bacon at all.



Once I washed all this down with my third BM the tray was removed and I settled in to watch a movie on the Galaxy unit.

Time flew by and I could smell something yummy in the air, no not the cookies but the deliciously unhealthy snack of warm nuts. The attendant came out with the warm nuts and asked if I would like a drink. Yep say it with me ‘A scotch and dry ginger ale please’.
This was delivered soon after and I contemplated how many scotch and dry ginger ales with warm nuts I have had on AA planes over the last 8 years.

I declined another drink when I was done with this one, I still had a long way to travel yet. Ah there is that other familiar AA smell in the air. This time it was the cookies, the same combination of cranberry and oatmeal or chocolate choc chip. I decided to go with the cranberry one today. Does anyone really take the glass of milk they offer at the same time?

As noted in my last report the cookies signal the start of the end of the flight and it wasn’t too long after this that we started out descent into JFK. The sparkling water was offered as a final service offering on this flight before flying in over Manhattan. We looped out over the water back in to land at 17:03. As we taxied up to the gate I noticed a QF 747 come in to land and thought I saw that same flight arrive yesterday from the AC windows.

I got off quickly and made a beeline over to T7 to check-in with BA in order to get the NBO BP.

After catching the train and making my way through the crowds to the BA First desks I approached a free agent. I asked if she could print my NBO boarding pass for me. She at first said that the flight was not on the booking and I said it was probably on a different BA PNR as it was an AA ticket. I gave her the flight number and she was able to check me in and print off the BP. She then said my seat on the LHR-JFK had no in-seat power and they had blocked 4K if I wanted that. I asked if it was possible to get on one of the earlier flights to LHR as I would rather wait out the time there than at JFK. She called over her supervisor who got on the phone and a few minutes later I was checked in on the 112 that was to leave in just over an hour. Bewdy.

I turned around to see the dedicated BA priority security line snake back around the corner. Nice. Some premium experience this is. I was in the very slow moving queue for nearly 20 minutes before finally making it through.

I turned left at the top of the ramp and entered the quiet calm of the Concorde Room. The agent said are you here with your parents? They are inside already. I said nope I am alone. He looked at his computer and said ‘Oh you are on the earlier flight’.

Inside I made my way to the computers to print out my NBO-LHR-AMS boarding passes. Oh my god years later the speed of the internet connection in the CR is still so slow you want to stick pins in your eyes for entertainment whilst pages load.

Eventually I got my BPs printed and it was time to go out to the gate.

At the gate there was a dedicated elite line with a short queue that I joined. The agent welcomed me scanned my BP, checked my PP and wished be a nice flight.


Flight BA0112 JFK-LHR Seat 2K
Aircraft: 747-400
Departure time: 18:50

On board the CSD at the door apologised she couldn’t take me to my seat as she was alone at the door. I said don’t worry about it I know where I am going. At my seat one of the crew asked me if I would like a drink and champagne was the order as you know well. Another crewmember came along with the amenity kit with REN products and a sleeper suit.
A top up of bubbly was in order before we pushed back at 19:05.

I was asked if I would be eating and I said I was as I didn’t have time to eat in the CR. The cabin was full on this flight and I think around half ate on board. I listened with great amusement as the couple in the middle seats debated about what time they would like to eat. They said 9 o’clock? The crew said are you sure you don’t want it a little earlier as it is short flight and you would want to get some sleep. They then debated again for another minute before deciding on 8 o’clock.

We taxied out for a while and at a turning I could see the line of planes waiting to take off. I counted 13 at least. A couple of minutes later the first office announced we were 12 in line for take off and we would be on the ground at least another 25 to 30 minutes.

We eventually took off and as I was looking out the window I realised a design flaw with the new F seat. The silly lampshade thing blocks your view of the first of the two windows at the seat in 2K. I wonder if this is the same for all the F seats. Perhaps I will just have to try them and see!

A hot towel was the first service item once in the air and then an order for drinks and a plate of warm nuts. OK so call me Mr Predictability but yes I ordered a scotch and dry, so sue me.

The dinner service started next and I looked at my watch thinking, I will be eating at 8 o’clock and I didn’t even have to debate it for 5 minutes.

DINNER

STARTERS
12 month-aged Serrano ham with roasted tomato timbale and shallot dressing
Roasted pepper and tomato soup

Fresh salad leaves with you choice of red beet vinaigrette or truffle cream dressing

MAIN

Slow-roasted veal of loin with trio of vegetables, sauce Perigueux and puree potato

Pork belly with creamed celeriac and wild mushroom ragout, napa cabbage and crackling

Ricotta broccolini saccottini with yellow tomato and saffron cream sauce

Goat cheese fritters with mixed field greens, chiaogga beets, tomato scampi and striped bass served with creamy tarragon vinaigrette


BISTRO SELECTION
BRITISH AIRWAYS CLASSICS
Hot chocolate with warm English toffee cookie

A selection of biscuits

A selection of cheese and fruit

DESSERT
Buttermilk panna cotta with Sauterne mirror

ICE CREAM SUNDAE
Custom made to you preference of ice cream, sauces and toppings. Please ask your cabin crew for today’s choices

CHEESE PLATE

BLUE STILTON
Stilton is an English cow’s milk, semi-hard, blue, unpressed cheese with a natural brushed rind

MANCHEGO
This popular Spanish cheese made from sheep’s milk has a full buttery flavour

ROUGE AFFINEE
A soft and creamy cow’s milk cheese with buttery overtones

Fresh fruit

BEVERAGES
We offer a selection of the following Twinings Tea:
Teas – English Breakfast, Earl Grey, Mint Humbug, Honeycomb Camomile, Red Berry Fool and Jasmine Pearls

Coffee - Freshly roasted and ground, decaffeinated, espresso or cappuccino

WINES
APERITIF
Kir Royale
A sparkling aperitif combining Crème de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing cocktail.

CHAMPAGNE
Laurent-Perrier Grand Siecle, Champagne, France
Grand Siecle is the prestige cuvee of the House of Laurent-Perrier and is named in honour of the ‘Sun King’, Louis XIV, who presided of the an era known as the ‘Grand Siecle’ or ‘Great Century’. At the Palace of Versailles, Louis XIV was the first French King to drink Champagne. This multi-vintage Champagne is created from grapes sourced from 100% Grand Cru vineyards in the twelve most prestigious villages such as Ambonnay, Avize, Cramant and Le Mesnil. The blend is 50% Pinot Noir and 50% Chardonnay, and only the very best vintages are used. The wine is aged for at least five years on its lees before release in its beautiful replica 17th century bottle. Gold in colour with a delicate bead, this outstanding Champagne features aromas and flavours of honey, almond and freshly baked brioche.

WHITE
Chassagne-Montrachet Vieilles Vignes 2009, Vincent Giardin, Burgundy, France
Vincent Giardin was born and raised in the Cote de Beaune, and his winemaking family can date its origins back to the 17th century. His Chassagne-Montrachet vineyards are situated on clay and limestone soils with an average vine age of fifty years and are farmed according to organic principles. The wine is made with every nuance of Burgundian winemaking gloss – from a strict triage in the vineyard and winery followed by a very gentle pressing, through to barrel fermentation and maturation featuring lees-stirring – every stage designed to enhance the quality and complexity of the finished wine. A perfect match with seafood, chicken and lightly spiced vegetarian dishes.

Verdicchio Dei Castelli Di Jesi Doc 200, Stefano Antonucci, Santa Barbera, Italy
Tre Bicchieri 2012 Gambero Rosso
Top-flight Verdicchio really sings and is on of Italy’s hidden treasures. Made from vineyards that are tucked away in the hills of its native Marches region, just inland from the Adriatic coast, this wine shows just how good Verdicchio can be when made by a serious producer. The wine is aged in barriques for 15 months and has a clean, well-defined aroma, mouthfilling flavours, a great structure and a wonderful finish. Marvellous with seafood, salads and light vegetarian dishes.

Merry Edwards Russian River Sauvignon Blanc 2010, California, USA
Merry Edwards is one of California’s first woman winemakers. After stints at Mount Eden Vineyards, Matanzas Creek and a host of consultancy work, she finally founded her eponymous winery in 1997 where she has created an enviable reputation. Her 2010 Sauvignon Blanc is sourced from a variety of mature vineyards in the Russian River and includes a proportion of Savagnin Musque. The wine is barrel fermented in seasoned French oak and held in barrel for six months with regular lees-stirring to increase texture and depth of flavour. Merry describes the wine: “This wine ‘struts its stuff’ in a sophisticated and stylish fashion. The aroma is floral and mouthwatering, layered with ripe melon, peach and subtle mineral highlights. In the mouth, it is rich and seamlessly well balanced, kicking in a hint of grapefruit, citrus and pear on the lingering finish.”

RED
Chateau Larrivet Haut-Brion 2005, Pessac-Leognan, Bordeaux, France
The modern history of Larrivet Haut-Brion begins in 1987, when after decades of neglect it was acquired by the Gervoson family who invested considerably in both the winery and the vineyard. The result has been a remarkable turnaround in quality as evinced by the critical response to this outstanding wine from a great vintage: Robert Parker 90 Points, Wine Enthusiast 93 Points and Wine & Spirits Magazine 92 Points. The vineyards are situated on well-drained gravel soils and are planted 55% Merlot, 40% Cabernet Sauvignon and 5% Cabernet Franc. Yields are low and grapes are handpicked before the wine is matured for eighteen months in French oak barriques, 70% of which are new every year. The wine features classic Graves aromas of earthy, mineral black fruit with firm structure, ripe tannins and a lengthy finish. It is a great match for red meats, game and hard cheeses.

Siduri Chehalem Mountains Pinot Noir 2010, Willamette Valley, Oregon, USA
Founded by Adam and Dianne Lee in 1994 with the express intention of making world-class Pinot Noir, Siduri has clearly achieved its aim having been hailed by Robert Parker as ‘One of California’s top Pinot Noir producers. One of my favourite wineries.’ The 2010 vintage in the Willamette Valley was late, compact and miniscule. All the fruit was destemmed and fermented using natural yeasts. This wine is a blend of 44% Abre Very Vineyard fruit, 32% Shaw Mountain Vineyard, 19% Muirfield, and 5% Hawks’ View Vineyard Pinot Noir. The combination of clones and vineyard sites maximises the complexity of the finished wine. Try it with meaty fish, poultry and game.

Novy Syrah 2010, Sonoma County, California, USA
Novy (Czech for ‘new’) is a partnership between Adam and Dianne Lee of Siduri fame and Dianna’s extended family. Their philosophy is to work closely with their growers as they firmly believe that ‘great wine is made in the vineyard’. It is this tenet, in tandem with minimum intervention winemaking that has made the Novy wines so critically acclaimed. Rated 91 points by Antonio Galloni of The Wine Advocate, this powerful Syrah with brooding, dark fruit flavours together with spice, charred meat and a long mineral finish. Perfect with robust meat dishes and hard cheeses.

DESSERT
Beaulieu La Soucherie 2009, Coteaux Du Layon, Domaine Pierre Bise, Loire, France
This is a beautifully balanced, almost golden moelleux from the Loire producer Claude Papin. The vineyards of the Coteaux du Layon lie on an escarpment littered by windmills that catch the fetching wind from the Atlantic. This gorgeous wine features golden honeyed fruit on the nose, clean and rich, with nuances of quince and honeyed tea. Beautifully soft and mellow on the palate with an attractive mineral seam that keeps it fresh. Perfect with fresh fruit, pastries, Blue cheese or simply on its own.

Warre’s 1992 Colheita Tawny Port
Complex, sweet, nutty flavours offer an admirable after-dinner glass.

SPIRITS, DIGETIFS AND LIQEUERS
Gonzalez Byass Sherries
Smirnoff Black Label Vodka
Tanqueray No. 10 Gin
Johnnie Walker Blue Label Scotch Whisky
The Glenlivet 18-year-old Single Malt Whisky
Woodford Reserve Kentucky Whiskey
Drambuie 15-year old Speyside Malt Liqueur
Otard XO Cognac

SOFT DRINKS
A selection of traditional and modern drinks


My table was set and the meal started with the amuse bouche of shredded duck spring rolls with hoi sin sauce.



I had the ham starter and chose to drink the Merry Edwards again with this and the salad course. I was offered bread and took a grain roll that was actually a brick pretending to be edible. It failed to impress.


The salad was a rather strange combination where the creamy dressing didn’t really sit well with the salty olives in the salad.



As the Merry was making me merry I decided to stick with that wine for the main course I had chosen. The veal was quite nice although lacking in a lot of flavour. The sauce however did have some really flavour to liven up the dish. The mash was not too mushy as it can sometimes be.



I opted for cheese instead of dessert for this flight. It wasn’t a very nice selection though. I asked for a glass of the dessert wine with this and the crew said are you sure you don’t want some port? Nah.



After the meal I decided to catch some sleep. During the night I woke to find the large overhead light in the centre of the ceiling on. I went to the loo and asked the crewmember if she could switch it off. She said I just noticed that and I was going to see if I could do something about it.
After getting back to my seat she had not yet convinced the light to go out. I just curled up and went back to sleep some more.

When I woke next the light was off and the crew were out and about serving breakfast to some of the passengers.

BREAKFAST
STARTERS
Chilled fruit juice

An energising fruit smoothie of mango and mint

A selection of yoghurts

A selection of cereals

Fresh seasonal fruit appetiser

A wide selection of breakfast pastries and rolls

MAIN
Traditional English breakfast of scrambled eggs, pork sausages, bacon, mushrooms, rosti potatoes and plum tomato confit

Cheddar omelette served with spinach and rosti potatoes

Blackberry bread pudding with orange vanilla sauce

I declined all but the smoothie and then proceeded to make myself ready for the landing into Heathrow.

We touched down at 07:05 and taxied to a gate at the B terminal. I thanked the crew and made the hike to the centre of the building and down to the trains to take me to the main terminal building. There were at least 8 staff there directing people to the correct train that they assured us would be on the ‘this’ side. We waited and waited and then the automated announcement on the other side said the shuttle would be along in two minutes. The staffers all told us to go across to the other side.
We all piled in and it whisked us off.

Upstairs I made for the transfers area and to the fast track line where my BP and PP were checked and I was sent on through up to security. The fast track lanes were busy but moved relatively quickly.
I made the long walk down to the Concorde Room again and was let inside.
I walked straight on through to the spa in order to grab a shower. My the agents who work that Elemis desk are in need of some people skills.

After the shower I went back into the CR.
I made my way out to the terrace and sat down to check emails etc.



I waited 30 minutes without a soul offering to get me food or a drink so I left and went to the Galleries First lounge. On swiping my BP the agent said you can use the Concorde Room if you wish.
I said I prefer this one and she said a lot of people do. I said yes you can get some service in here.

I had grabbed a juice and then flagged down one of the wandering staff members and requested a bacon and egg sandwich. I grabbed a glass of bubbly to go along with this. They had the English Balfour Rose, Taittinger 2005 or Lanson Noble Cuvee 1999. I went with the later but I decided it was not as good as the Taittinger.

I noticed my Nairobi flight was leaving from a B gate so after I downed my breakfast I headed over there at around 09:45. At the gate I was able to walk straight up to a waiting agent at the elite line. He wished me a pleasant flight and sent me on down to the plane.

Flight BA0065 LHR-NBO Seat 2K
Aircraft: 777
Departure time: 10:25

Once on board I noticed two things. It was served by the newer crew base known as Mixed Fleet and also that it was a clapped out falling apart looped IFE piece of junk we were flying on.

The old monster I was on still had the old individual seat tape player installed. Even the clapped out Middle East 17 F seat versions of these have had the tape player blocked out.









The crew offered me a drink and yes boring old me ordered the champagne. I was then given a sleeper suit and amenity bag. The captain came on the blower and announced a flight time of exactly 8 hours. He also said that we would be delayed a while as a late in bound Houston plane of connecting passengers had just boarded and we were waiting for their bags.

A while later the captain came on the horn again saying there would be further delay as the baggage handlers had noticed a dent in the plane near the cargo door and it needed to be checked out.

The captain came out and spoke to each of the four F passengers and explained why we were delayed. Twenty minutes or so later he announced a further delay of 45 minutes as the dent was where a structural support was located and they now had to get a structural engineer to sign off the damage and certify the plane airworthy.

At this point the CSM turned on the IFE, for what it was worth, given it was the old looped tape rubbish. The crew also offered me an Ipad device but I declined choosing to read my book instead. The crew also offered a drinks service and the warm nuts.



I had another visit from the FO and he said it would be at least another hour before all the paper work would be signed off and we would be ready to fly.

After a 2 hour delay the captain finally announced we were good to go and should be away in 15 minutes.

We eventually pushed back at 13:00. During our time on the ground the passenger in the aisle next to me, who had flown in from JFK, had put her bed down and the crew gave her a duvet and she was out to it. I found it rather odd that the crew let her sleep during the safety briefing and only woke here as we were about to take off. She then only put her seat part way up and had the leg rest out in front of her. ‘The crew are primarily there for your safety’, hmm yeah.

We finally took off almost 3 hours late at 13:23 with a new F purser who somehow joined the gang late in the day. The original one had disappeared.

After we were safely at altitude the crew delivered another round of drinks and warm nuts. Yes, yes another S&D was my bevvie of choice.

The new F purser came to my seat and asked when I would like to eat my lunch. I said in around an hour would be good. He said he would come back and take my order and asked if I would like another drink. I asked for a glass of the Eagle’s Nest Viognier to sip on whilst I waited for lunch.
The F purser then asked me if I was travelling with my parents and pointed to the middle two seats. I said no and had a giggle that not only do we share a name we have also shared F class routing from JFK-LHR-NBO on the same dates. If I hadn’t have switched to the earlier JFK-LHR flight we would have been on the same two planes also.

After 40 minutes or so the purser was back to take my order for lunch.

LUNCH
STARTERS
Rillette of Brixham mackerel, dill pickled cucumber, dashi jelly and crisp sourdough croutes

Pan-fried polenta with asparagus, tomato fondue and Pecorino cheese

Courgette and basil soup with toasted pine nuts

Fresh seasonal salad with your choice of French dressing with golden rapeseed oil or creamy garlic dressing

MAIN
BRITISH AIRWAYS CLASSICS
Piri prir breast of corn-fed chicken with African black bean stew

Braised British beef with grain mustard and horseradish mashed potatoes and confit of carrot and hispi cabbage

Roasted Loch Fyne cod fillet with crab croquettes, baby vegetables and bordelaise sauce

Salad of grilled tiger prawns with ciabatta croutons and Caesar dressing

BISTRO SELECTION
Four cheese tortellini with tomato pesto cream sauce

BRITISH AIRWAYS CLASSICS
Classic BLT – bacon, lettuce and tomato sandwich with Tuscan fire dressing

A selection of biscuits

A selection of cheese and fruit

DESSERT
Chocolate mousse with salted caramel sauce and hazelnuts

Warm berry soufflé with compote and strawberry crisp

CHEESE PLATE

REBLOCHON
This creamy, unpasteurised cheese has a nutty flavour and is enveloped in a washed bloomy rind

BLACKSTICKS BLUE
A soft, blue veined cheese with an outstanding creamy, smooth yet tangy flavour

QUICKES FARMHOUSE CHEDDAR
A spicy, caramel-flavoured cheese with a buttery texture. This is a classic unpasteurised cheese.

MELUSINE
Known for its distinctive tart flavour, this goat’s cheese goes well with a wide range of dishes.

Fresh fruit

Chocolates

BEVERAGES
We offer a selection of the following Twinings Tea:
Teas – English Breakfast, Earl Grey, Mint Humbug, Honeycomb Camomile, Red Berry Fool and Jasmine Pearls

Coffee - Freshly roasted and ground, decaffeinated, espresso or cappuccino

WINES
APERITIF
Kir Royale
A sparkling aperitif combining Crème de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing cocktail.

CHAMPAGNE
Laurent-Perrier Grand Siecle, Champagne, France
Grand Siecle is the prestige cuvee of the House of Laurent-Perrier and is named in honour of the ‘Sun King’, Louis XIV, who presided of the an era known as the ‘Grand Siecle’ or ‘Great Century’. At the Palace of Versailles, Louis XIV was the first French King to drink Champagne. This multi-vintage Champagne is created from grapes sourced from 100% Grand Cru vineyards in the twelve most prestigious villages such as Ambonnay, Avize, Cramant and Le Mesnil. The blend is 50% Pinot Noir and 50% Chardonnay, and only the very best vintages are used. The wine is aged for at least five years on its lees before release in its beautiful replica 17th century bottle. Gold in colour with a delicate bead, this outstanding Champagne features aromas and flavours of honey, almond and freshly baked brioche.

WHITE
Meursault Les Clous 2008, Bouchard Pere Et Fils, Burgundy, France
Meursault lies at the heart of the golden triangle of Burgundy where the greatest white Burgundies are produced and the house of Bouchard Pere Et Fils can date its history back to 1731. The vineyard of Les Clous is situated on marl soils with an eastern exposure, and the grapes are vinified and aged in oak barrels for ten months, giving additional complexity to the wine. This opulent Les Clous features ripe apple and citrus flavours with a mineral note and integrated toasty oak on the finish.

Prinz Von Hessen Dachsfilet Riesling Qualitatswein 2008, Rheingau, Germany
Silver Medal in Decanter 2010 Wine Awards and International Wine Challenge 2010
The venerable wine estate of Pinz Von Hessen is located in the legendary wine village of Johannisberg in the Rheingau region. Dachsfilet is a fascinating and mildly controversial wine, being vinified in the style of a red wine with the juice partly fermented on the skins of the grapes to give more body and texture. The grapes are sourced from the finest part, the filet, of the Winkeler Dachsberg (Badger’s Mountain), hence the name Dachsfilet. The wine has a lovely texture, with a hint of sweetness allied to citrus and peach fruit and some mineral complexity. A delicious aperitif and a good match for seafood, ham and lightly spiced vegetarian dishes.

Eagles’ Nest Viognier 2010, Constantia, South Africa
Constantia is the oldest winemaking region in the southern hemisphere, dating back to 1685, although Eagles’ Nest history is a little more recent. Situated on the crest of Constantia Neck Pass and nestled at the foot of Table Mountain, the property has literally risen from the ashes after a devastating mountain fire in 2000 left the property all but destroyed. Its highly regarded Viognier was rated 4½ stars by the Platter Guide and features delicious aromas of white peach, apricot and jasmine with fresh, rich mouthfilling fruit flavours. It makes a fine match with a wide variety of seafood poultry and lightly spiced vegetarian dishes.

RED
Chateau De Fieuzal 2006, Grand Cru Classe Pressac-Leognan, Bordeaux, France
Owned by the La Rochefoucauld family in the days before the French Revolution, Chateau de Fieuzal was converted to a wine estate in the 19th century and cemented its reputation in the Graves Classification of 1959. The property, like many of its peers in the Graves, produces both red and white wine from its 48 hectares of vineyards planted in the district’s signature gravelly soil, and has been in the possession of Irishman Lochlann Quinn since 2001. Vines are thirty years old or more and are planted 60% Cabernet Sauvignon, 33% Merlot with the remainder Cabernet Franc and Petit Verdot. Dark crimson in colour with rich, dark fruit aromas and flavours, this well-structured wine makes an admirable match with red meat dishes and hard cheeses.

Paul Cluver Seven Flags Pinot Noir 2010, Elgin, South Africa
The Paul Cluver Estate has been owned by the Cluver family since 1896 and is located in the cool-climate Elgin Valley, to the southeast of Cape Town. The winery forms part of the larger De Rust Estate, which is located in the UNESCO world heritage site, the Kogelberg Biosphere, and half of the estate had been set aside for conservation into perpetuity. Seven Flags is its prestige bottling of Pinot Noir, made from selected barrels that have been vinified from the finest vineyard blocks. Winemaker Andries Burger believes that the essence of a great Pinot Noir is the purity of the fruit and the structure of the wine; the 2010 vintage clearly demonstrates these attributes. It makes a great match with meaty fish dishes, game, poultry and soft white cheeses.

Simonsig Frans Malan Reserve 2007, Stellenbosch, South Africa
This award-winning Cape blend is comprised of 64% Pinotage, 31% Cabernet Sauvignon and 5% Merlot. The wine was named after Frans Malan, the founder of Somonsig and the patriarch of the Malan family. The fifteen vintages to date have built up an enviable track record with four Veritas Double Gold and ten Gold Medals. This wine was matured for fourteen months in a mixture of American and French oak barrels and is now drinking beautifully. It makes a fine match with meat and game dishes.

DESSERT
Vinde Constance 2006, Constantia, South Africa
Five-Star Platter Guide
In the 18th and 19th centuries ‘the sweet luscious and excellent wine of Constantia’ was recognised as one of the great wines of the world, taken into exile by Napoleon and enjoyed by such disparate historical figures as Bismark, Charles Dickens and Baudelaire. Since it resurgence in 1980 it seems that its time has come again. Amber in colour with perfumed tropical fruit aromas, it features raisined Muscat flavours with pineapple and mango nuances on the palate and a fine balancing acidity. It is a delicious match with foie gras and pates, fresh fruit and soft white and blue cheeses. Rated at 95 points by Neal Martin for Robert Parker, 93 points by Wine Enthusiast and 96 points by Stephen Tanzer’s International Wine Cellar.

Warre’s 1992 Colheita Tawny Port
Complex, sweet, nutty flavours offer an admirable after-dinner glass.

SPIRITS, DIGETIFS AND LIQEUERS
Gonzalez Byass Sherries
Smirnoff Black Label Vodka
Tanqueray No. 10 Gin
Johnnie Walker Blue Label Scotch Whisky
The Glenlivet 18-year-old Single Malt Whisky
Woodford Reserve Kentucky Whiskey
Drambuie 15-year old Speyside Malt Liqueur
Otard XO Cognac

SOFT DRINKS
A selection of traditional and modern drinks


The astute amongst you will notice the menu was almost exactly the same as the flight from LHR-JFK I had taken two days earlier. The only differences were a different chicken dish and the ice cream sundae was absent. The wine list was completely different though and included the lovely South African dessert wine the F purser and I had been discussing on the LHR-JFK flight.

When lunch was ready my table was set and the amuse bouche of Balik salmon and pickled cucumber was served.



After this I decided to have the polenta again followed by the salad with the creamy garlic dressing. I washed these down with more of the Eagles’ Nest.





I opted for the beef dish for the main and switched over to the Simonsig red and it was very nice. The beef was tender and fell apart when pressed with the fork.



The purser asked if I would like some dessert. I said I would take a top up of the red wine and when I was done with that I would have the delicious chocolate mousse dessert along with some of the luscious dessert wine.



The dessert was a good as it was the last time I ate it and the Constantia dessert wine was delightful. I had a refill of the wine before settling down to watch a movie on the iPad. Whilst it is a great improvement to have the iPad the headphones they supply need power to enable the noise-cancelling feature, which make them sort of useless when used with the iPad.

I asked the F purser to send the CSM over and away and a few minutes later the CSM was by my seat. I explained that I was concerned that I was doing a turnaround on this flight and we are going to arrive after the fight should have left NBO. I had checked in online but was concerned that if they hadn’t seen me at the airport they might off load me. He took my BP and said he would ask the captain to telex the NBO base and let them know.

I took a nap for a couple of hours and woke as the crew were serving meals to the other 3 F passengers. I was asked if I would like any afternoon tea.

AFTERNOON TEA
SNACKS
An individual selection of sandwiches featuring cucumber with cumin cream cheese, ham hock with piccalilli, roasted chicken with mustard mayonnaise and Emmenthal with pastrami and mustard mayonnaise

PATISSERIE
BRITISH AIRWAYS CLASSIC
Plain or fruit scones served with clotted cream and strawberry preserves

Caramelia mousse, cheese cake, carrot cake

I declined all offers of more food as I was still quite full from lunch but I did have a double espresso. The CSM dropped by and gave me back my BP and said that NBO had acknowledged the message and that was it. He said he would speak to the agent as soon as the doors opened.

The purser came around with visa on arrival forms and custom paperwork to fill out. I did so just in case I needed to go landside for some reason. The CSM also asked me to fill in a survey form.

We prepared for landing and I got myself sorted out. Once on the ground I waited with the CSM by door two as he spoke to the agent. He said I should just go to gate 11 and see an agent there. It turns out that gate 11 isn’t really a gate but a transit desk located where a gate 11 would be.
The agent there was efficient and confirmed my flight details and printed a new boarding pass for the connection from LHR-AMS. The return portion of this flight was the inbound leg of the open jaw I started earlier that was into CPT and out of NBO.
The agent sent me left and right and up to the fifth floor to the BA terraces lounge where I could wait until the flight was called.

So there you have it folks the end of another mammoth year of flying and interweaving tickets in J and F. I enjoyed it but have vowed to allow more time between flights next time and not do nutty things like this weekend. I still had the NBO-LHR-AMS-LCY to get me back home. But that is another story.

I hope you enjoyed this report.

Happy Contrails.

Moomba

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hilltopper

What a legend. Really enjoyed this report.
Ant thoughts on Mixed Fleet crews?