Definitely Addicted - Another RTW in First on One World

[Moomba]

Originally Posted by Kevincm

My my Moomba... what a small bottle of bubbles you have there...

... no wonder you needed two bottles!

Good stuff as usual

Thanks Kevin

Originally Posted by HIDDY

That's a new one on me, how do you use them?

Helsinki one of my favourite destinations.

These are towels that have printed on them instructions for use. I believe it was one of the first changes made by the new powers to be that the pastries voted in.

I agree - I really liked Helsinki and now wished I had a few more days there rather than just the weekend.

[QF009]

Noice updates. I've become Definitely Addicted to your TRs too.

[Moomba]

Originally Posted by QF009

Noice updates. I've become Definitely Addicted to your TRs too.

Thanks QF009

[Moomba]

The Photos


I spent a couple of days wandering around HEL, mostly stalking the streets as I find this a great way to explore a city. Bad planning left me with not enough time to go to a couple of places on my list which is a shame. Well at least I have an excuse to visit again now.

I caught the 3.80 Euro return boat trip to the fortress of Suomenlinna which is an island about a 10 minute boat ride out of the market square area. This fortress was built after many a year of invasion from the sea and at one stage housed 8000 people. After wandering around there for a couple of hours I headed back to the mainland to do some more pedestrian activity.

I also took one of the touristy boat trips around the islands off the coast and was witness to some very typical Nordic sites. That being of quaint houses dotted amongst the trees with a sauna built on the waters edge. Perfect for those sweat and dunk parties. One colleague of mine told me of a custom his Finnish friends have is to go into the sauna and then come out go for a dunk and then eat a prawn. Repeat until worn out or run out of prawns. Odd people these Finns.

I will let the pictures do most of the talking as usual.

Now on to the flight. I was able to check out late from my hotel and catch a
15:20 bus to the airport from the railway station. Once there I located the BA check-in desk and approached the waiting agent at the Business Class desk.

She printed a boarding pass and said did I have a coupon, is this a paper ticket. I said it was an e-ticket and she said no problem she would ring ticketing and find out. She rang and then realised that she needed to ring AY as it was on their code share that the flight was booked.
I said I have a copy of the itinerary with the ticket number on it and pulled it from my bag. She was on the phone to AY when I handed it over. She looked at the itin and said ‘Round the World’ and smiled. I said yes and smiled back.

She finally got the number and entered it into the system and was able to re-print the boarding pass without the request for coupon printed on it. She said this sometimes happens when people change the flights but the ticket number sometimes doesn’t get entered against the flight.
Anyway all sorted and I was on my way to security.

There is no priority line but the normal line was moving quite quickly despite the fact that the check-in desks for AY econ and fast bag drop were enormous.

Once through security I was able to head straight down to the 31 gate area where the agent told me the Finnair lounge was. I did have to stop part way to clear emigrations which have counters just prior to gates 30-33.
The wait there was longer than the security queue but still nothing substantial.

I went on into the lounge and was welcomed inside by the agent. The lounge has limited spirits, wines, coffee, tea, cold drinks, breads, salads, cheese, nuts and corn chips.
The lounge was quite full but I was able to secure a seat without getting too cosy with any other passengers. There were computer stations and music listening stations in the lounge along with the normal seating.

I left the lounge just before the boarding started and I joined the queue as there was no priority boarding. It was quite a strange setup as you got through the passport and BP check and then are held in a little pen until they open another set of doors which leads down to the aircraft. Anyway these doors opened moments after I walked into the pen and I was on my way toward the BA operated aircraft.


Flight AY5909 (BA799) LHR-HEL Seat 3F
Aircraft: 757
Departure time: 17:55


Once on board I sat myself down and put my coat on the seat next to me and waited for boarding to complete.

By the time doors closed there were 8 in the J cabin. The captain announced a flight time of 2 hours and 35 minutes. The crew announcements included several messages warning people that this flight was going to Terminal 3 at LHR and not Terminal 5.

I heard the CSD ask the family of three sitting in the last row what they would like for their meal as he wouldn’t want them to miss out. Not sure if that is because they were Gold card holders or celebrity or what.

We pushed back at 17:55 and taxied out to the runway where the 757 started running at 18:05.

The CSD on the flight did not budge until after the seat belt sign was switched off and then disappeared down the back. Finally a drink was offered 20 minutes after the seat belt sign was switched off. There was no offer of nibbles to go with the drink as it seems BA in its desire to reach the bottom faster have stopped this part of the ‘service’.

I ordered some of the Pommery champagne of course.

The meal service finally began after my drink was well and truly empty. The CSD again favoured the last row and served them first. He then went to the front of the cabin and served the rest of us peons. There was a choice of ‘chicken salad’ or ‘salmon pasta’. I opted for the salmon pasta which came with a plate of cheese and a teaspoon or two of dessert in a DO&CO plastic pot. The salmon pasta was in fact an oriental noodle stir fry with a mild chili sauce with grilled salmon on top.

After he had finished serving the cabin he came around with the bread basket and then asked if I wanted another drink.

Toward the end of the meal he came around with coffee and tea. In a moment of madness I temporarily forgot that BA provides the vilest coffee in the known world.
Oh well everything else about this flight was shyte so why not the coffee too.

After the tray was cleared away the CSD disappeared and was either down the back, in the cockpit or reading his paper in the forward galley. I don’t know why people rave so much about BA service as so far this trip it has been somewhat lacking.

So it looks like we are going to have another bash BA time of it here on the old Moomba TR. Well all I can say is they bring it on themselves.

After a dry hour or so it was time to prepare for landing at which point I also realised another missing service element. No Hot Towel not even a How one!

We landed at 18:40 and taxied to our stand at the end of the T1 pier. Here we were offloaded from door 2, yes some econ got off first. But that didn’t matter as it was a lovely bus gate and we all piled on a bus until there was no breathing space left. On to the terminal building where in their wisdom they had the bus gates situated another 1/2 a kilometre from immigrations.

Thankfully IRIS was working and I was through in no time and wandering out through customs. I collected my duty free purchase from the Hotel Information desk in the arrivals hall and headed on down to the HEX.

A 7 minute wait then a tube and bus journey, thanks to engineering works on the tube had me home in appropriate dishevelled style after a less than perfect BA experience.

I have two more BA flights, both in First, to come on this trip. I do hope they can redeem their reputation in my eyes. As it stands I would think twice about throwing any more money at BA, especially on the European sectors.

Yes HIDDY I was grumpy when I finished this flight.

The Photos

[HIDDY]

Originally Posted by Moomba

Yes HIDDY I was grumpy when I finished this flight.

Quite flippin' right as well Moomba.

I see no reason now not to BA bash or any other airline when things aren't done properly.
Interesting about the salmon noodle creation. I had a starter titled "Loch Fyne Smoked Salmon" in F on my LHR-HKG trip. I assumed it was going to be the usual cold smoked salmon but it turned out to be hot as in cooked smoked salmon.
Tasted okay but I felt that it could have been better titled in the menu to portray that it was in fact a hot dish.

[NoY]

As has been suggested already, it really isn't "BA bashing" or any other airline "bashing", when reporting on poor products or service/s. It is just telling the truth Sorry to hear Moomba's flight was poor. There are a minority of customers and staff that are soooo defensive of BA (and the great airline they once were) that when negatives are put out there, all hell breaks loose The AY flight sounded very good. Enjoyable report, thanks for posting.

[Moomba]

The Photos

Well folks it is time to see if BA can pull themselves out of the scrap heap of carriers not worth paying for a First class ticket to some other category on the Moomba airline quality scale.

None of this next diatribe is the fault of BA specifically so this won’t count in my marking of BA.

OneWorld! Conjures up images of group hugs by people from various nations and everyone being smiley and happy. How far from the truth this is. The only thing "one" about this bunch of airlines is the ability to through check baggage on the different carriers and a whole lot of branding malarkey. The through checking part is done by many a carriers not within an alliance so that hardly counts anyway.

Let’s talk ticketing shall we? I booked on the OW website with their new fandangled online RTW booking engine. Seems fine except CX was the chosen ticketing agent. This is where OneWorld starts to look a little bit like sorta kinda one world except all our ticketing systems don’t really communicate that well but we sort of sticky tape them together and it all seems to work. Yeah sure tell me another one.

So OneWorld website creates an Amadeus record. Then CX creates their own record in their ticketing system CUPID which is where the ticket is issued and any changes there should be reflected on the Amadeus reference and AA’s system which is yet another system; SABRE I believe.
All makes for nice little happy family except no one speaks the same language.
This is not too bad as long as you don’t want Uncle CUPID to tell Brother Amadeus that he has to change his underwear on Saturday and not on Sunday. Heaven help you if you ask Mother SABRE to tell Uncle CUPID to tell Brother Amadeus that he has to go a new route to school as he has to gather some items at the grocery store.

I wanted to change my route and rang Mother SABRE as she is the holder of my favoured black FF card. I asked her to change said routing because I being the fickle F flyer I am decided to go to Vancouver instead of somewhere else. Mother SABRE was all very happy to make the routing changes but after a week of not being able to reissue the ticket for me Mother SABRE threw her hands in the air and said ‘Oi Vey’ this is too complicated you need to talk to Uncle CUPID.

I rang Uncle CUPID and asked if could reissue for me but wait I want to change my mind again because Mother SABRE was being a cow and she no longer will have any of my flights on this ticket. However Mother SABRE had already told Brother Amadeus of my change of plans. Uncle CUPID made the changes I requested and reissued the ticket. I looked at Brother Amadeus version of my ticket and low and behold it is a mixture of Uncle CUPID’s request and Mother SABRE.

Are you still with me?

I thought oh well it will sort itself out eventually. Famous last words.

I flew my next couple of sectors (without that Mother of a SABRE’s flights) and settled in for more work time in merry ol’.

Of course being the diligent FTer I checked my PNR almost every day. Well, you got me, yes every day, OK, OK every few hours.

Oh my feigned surprise when I noticed my next two BA sectors had disappeared off Brother Amadeus’s record.
I rang Uncle CUPID to enquire as to what was happening and he had no idea but inserted the two sectors again so that it once again (well at least from this point forward) matched Brother Amadeus’s record. You can forget about Mother SABRE for now she has been sent off to the kitchen to have a long hard ponder of why she suddenly didn’t have a use for me anymore on my RTW ticket.

Anyways back to Uncle CUPID and Brother Amadeus. Uncle CUPID said everything is beautiful and you can have your own way. That is until Brother Amadeus cracked a strop and deleted the two flights again.

I will end this monologue soon and actually get to an airport and board a plane soon. But bear with me just a little longer.

Another email to Uncle CUPID who then contacted Brother Amadeus in person, cause we know their systems are all of OneWorld. Just not sure which World they are part of though. Anyway I digress again and you are more confused than ever.
Uncle CUPID got back to me and said Brother Amadeus said you didn’t fly one of those sectors that Mother SABRE spoke to him about and Uncle CUPID had subsequently changed the date on for you. As such Brother Amadeus, who is a bit simple, refuses to let you fly with BA anymore. In order to rectify this we, being the human we, decided to play a trick on Brother Amadeus and have made it appear to him that you are not really going to fly those two sectors but he will still be happy to hold them for you. To do this Uncle CUPID needed to book the sectors but not attach the ticket number to them. Fine all is good in the One<cough>World and I could still see all my sectors on Brother Amadeus’s system.

Fine, that is until I wanted to check in online for my next BA flights. Sorry Brother Amadeus says you don’t have enough information in the system, erm like a ticket number you mean?, in order to check-in online. Oh well at least my seat stuck and I should be fine to check-in at the airport.

So to airport to airport in First on the HEX (thanks to a little promo code someone posted on here) and on my way up to the First check-in desk.

The lady who checked me in said I need to get a ticket number to attach to the record. She rang a couple of numbers but the Brother Amadeus human factor was still sleeping I think. She then wandered over to the customer services desk and returned a little later saying it was all sorted. I said can you print the return boarding pass for me? She said she could not. I said did the person over there fix that sector as well so I could check-in online? She confirmed that was correct and I could check-in online in the lounge. Excellent.

So after receiving my BP I headed to Fast Track security which was moving along at the same speed as Slow Track. It only took a few minutes though to clear security and be less than warmly greeted by the door guard at the entrance to the Concorde Room. He just looked at my BP and waived his had toward the door. It is so nice feeling like you are someone special when flying with BA in First. I really don’t know why everyone doesn’t fly with them.

Inside a very nice agent swiped me in to the lounge and I immediately went to the Boardroom where they have computers for use. I logged on to BA.com and went to print my BP for the return sector. Sorry Brother Amadeus says you don’t have enough information in the system. Ah yes it is so good to be lied to by BA staff at check-in.
I immediately left the Concorde Room to go and speak with Guest services who live in the F, err BA Gold Card lounge. She said nope the ticket number is not associated with that sector. Can you fix it I ask? Nope you need to see the ticket desk. They are in the Galleries lounge upstairs. I go up to there and had a nice chat with the ticket agent who said the only way she could fix it was to reissue the ticket. OK if you must. She said why don’t you have some breakfast whilst I sort this out for you. I thought not when I can have breakfast downstairs in the Concorde Room. Anyway I did grab a juice and some coffee and wandered around the lounge. It had been over a year since I was in this business class lounge as usually I am downstairs in more salubrious surroundings.

On my wandering I noticed an FTer and his other half so I stopped to have a chat with them for a while. I went back to the ticket desk and the very apologetic agent said Uncle CUPID wouldn’t allow me to re-ticket but I have put a note in the booking and you should have no trouble getting your return BP at the transit desk when I got to my destination.

I thanked her for her trouble said goodbye to my fellow FTer and wandered on down to the CR again to finally relax and get some breakfast.

I was shown to a table and was asked what I would like to drink. All together now ‘Champagne please’. Would you like Pol Roper, Bollinger or Lanson Rose?
Bolly if you please.

She came back and asked what I would like for breakfast. I said I would go with the Eggs Benedict please. I sat and made some notes in my log and supped my Bolly for a while. My meal then arrived and it was quite tasty although BA chefs still don’t know what an English muffin is.

After breakfast I went back to the Boardroom to plan my ‘better be prepared’ scenario at my destination. That is what if I can’t get a BP at transit and need to clear immigrations. I looked online and saw that Oman requires a visa on arrival and it would cost me 6OMR. I had plenty of time in Oman so that wasn’t going to be an issue.

I went back out into the lounge and ordered another glass of Bolly and went out onto the Terrace where I sat and waited for my flight. I had been assigned a B gate which meant I avoided the dreaded BAbus.

After polishing off my glass I decided it was time and went on out the door, only realising it would probably have been quicker to go the other way through the middle of the lounge complex and down the escalators there. I did stop by the Travellex and grabbed a 20 quid note worth of OMR for my just in case scenario.

Down, down, down I went on the train I go and terminal B was above me. Up, up, up I went and into the BA lounge for an oh so brief visit before going down to my gate. Inside the lounge I did make a call to Uncle CUPID’s people to see if they could push the ticket number through but no dice. Uncle CUPID and Brother Amadeus were still not on speaking terms.

Down at the gate there were no queues as most people had already boarded and that is what I was about to do. About freakin’ time you all say.

Flight BA073 LHR-AUH-MCT Seat 3K
Aircraft: 777-200
Departure time: 09:40

I boarded through door 1L and was greeted at the door and pointed in the direction of my seat over the other side of the aircraft. Once I had made my self comfortable one of the crew came by with a wash bag and asked if I would require a sleeper suit. Duvet, slippers, blankey thing and headphones were already on the foot stool. I confirmed and she returned with one and the question I was waiting for. I won’t be offering you any surprises when you click the photo link as yes indeedy there is a glass of champagne sitting at my seat. I was offered a choice of newspapers and magazines as well.

There was already someone seated in 1K and the rest of the 17 seat middle-east configured aircraft was empty. The First purser dropped by to introduce herself and I asked if there were many up front and she replied just three of you and you will be spoilt rotten. I said I can handle that.

The third F guest arrived a little later at which time another F crew member dropped by and asked if I would like some Arabic coffee. I said oh yes please it is delicious and I was just wondering if you still did it. He came back with a small cup and the coffee and a little while later came back with the fresh dates. Lovely stuff.

The captain made an announcement of a short ATC delay but said we would be moving soon.

The CSD dropped by to introduce himself and asked me to let him know if I needed anything.

We pushed back at 09:52 and taxied out to the runway. Once we got to the front of the queue and the captain turned on the juice it was 10:15. Those GE engines really scream their little hearts out compared to the more refined RR ones on the other 777’s in the BA fleet.
I had a little attack of the giggles when as we powered down the runway and lifted off, the headphones, slippers and blanky thing slipped of several of the footstools around the cabin me a plonk. We took off to the West and did an about face before heading on over toward Germany for our 6 hour 10 minute flight to AUH.

More Bolly was soon delivered to my seat with some cashews and then a plate of canapés arrived. The canapés consisted of a blue cheese thing with spinach served in a little cup, a mushroom tart and salmon and cream cheese on a piece of rye bread.

More Bolly made it into my glass and the menu was handed to me and I was asked when I would like to eat. I said I would eat at around lunch time, say 12:30. The crew member said that wouldn’t be a problem. She took my order for lunch a little while later.

The Menu

Dinner

Starters
Shawn Hill’s English asparagus with pea and basil dressing and shaved Pecorino

Warm chicken and sun dried tomato ravioli with wilted baby spinach and lemon cream sauce

Cream of sweetcorn soup

Fresh summer salad French dressing or orange and tarragon cream dressing

Main
Harissa-coated rump of lamb with spicy potato and tomato fondue

Catch of the Day – Roast cod with brown shrimp and dill sauce

Seared filler steak with Choron sauce, matchstick chips, watercress and herb-crusted field mushroom

Nicoise-style summer vegetable salad

Dessert
Eton mess with shortbread biscuits and raspberry coulis

Chocolate and orange cadeau with Seville orange syrup

Cheese Plate
Fleur du Maquis – Also known as Brindamour, this cheese is encrusted with dried herbs

Traditional Normandy Camembert – An unpasteurised cow’s milk cheese, Camembert features a creamy texture with a full flavour

Gevrik – Made in Cornwall, England, Gervik is an award-winning goat’s milk cheese with a soft texture and a mild flavour

St-Nectaire – This un pasteurised cheese features a soft, supple texture and earthy, fruity flavour

A basket of fresh fruit

Snacks
Chicken tikka masala with lemon rice

Smoked haddock kedgeree cakes with celeriac remoulade

A selection of biscuits

A selection of cheese and fruit

Beverages
Twinings Teas – Traditional English Breakfast, Darjeeling, Earl Grey or Pure Green

Twinings Fruit and Herb Infusions – Pure Camomile, Pure Peppermint, Lemon and Ginger or Blackcurrant, Ginseng and Vanilla

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

Chocolates

Drinks

Wines

Aperitif
A sparkling aperitif combining Crème de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing cocktail.

Champagne
Pol Roger Brut 1999, Vintage Champagne
Pol Roger, founded in Epernay in 1849, is one of the truly great names of Champagne and is one of the very few proudly independent family houses left. They reserve their Vintage declarations for those rare years in which all the climatic and winemaking conditions come together in complete harmony. This wine is a blend of Pinot Noir, which contributes intensity of flavour and body, and Chardonnay, which provides fragrance, delicacy and finesse. This is a real treat.
OR
Bollinger La Grande Annee 1999 (were serving 2000 though)
Founded in 1829 in the village of Ay, Bollinger is one of the great names of Champagne – synonymous with the finest quality. This wine is sheer class – rich, complex, intense and rounded. Powerful flavours of toasted nuts, wild fruits and crème brulee abound, balanced by a lively acidity. La Grande Annee is Bollinger’s prestige cuvee and is only made when an exceptional vintage occurs.

White
Meursault Clos De Meix Chavaux 2007, Burgundy, France
A rich dry white Burgundy with a complex nutty flavour and crisp apple finish. A third of this wine has been aged in new oak to give it a delicate creaminess to the palate. The Burgundy village of Meursault is the home of some of the most famous white wines in the world. The 2007 vintage was saved by a glorious autumn that created fresh wines of longevity and style.

Amayna Sauvignon Blanc 2007, Leyda Valley, Chile
Amanya is a family-owned property founded by the Garces family in the San Antonio-Leyda Valley. One of only two wineries in the valley, Amanya was launched from the 2003 harvest. It has a very modern, gravity-flow winery set in a sheltered valley between coastal mountain range and the Pacific Ocean, just fourteen kilometres from the sea. The cooling breezes from the sea make this a perfect site for Sauvignon Blanc. Crisp and dry, with tropical fruit and ripe citrus flavours, it is well-balanced and fuller than most Sauvignons, and has a fresh citrus finish.
OR
Lindberg Reserve Gruner Veltliner 2007, Kremstal
Austria’s signature white grape variety, Gruner Veltliner, is extremely fashionable with high-flying sommeliers the world over, and the 2007 is drinking very well now. Full-bodied, aromatic and dry, this wine has hints of herbs and white pepper

Orlando Saint Hilary Chardonnay 2006, Padthaway, Australia
Flagship Australian Chardonnays such as this one have slimmed down enormously over the past few years. From South Australia’s cooler region of Padthaway, this wine is surprisingly elegant with rewarding richness and just a hint of oak. It brings lift and life, and it is very appetising, with great balance and complexity. You could keep on returning to this wine.

Red
Chateau Trotte Vieille 2002, Saint-Emilion
A Grand Cru Classe, this wine is rich and velvety with a hint of ink and juicy fruit on the palate. A relatively easy wine, with very fine, chalky tannins on the finish and a texture that is user-friendly, but with potential. Full, sweet and lip-smacking.

Clos de I’Oratoire des Papes, Chateanueuf-du-Pape, 2006
A rich cocktail of a wine from a lovely, juicy vintage for the southern Rhone. A deep purplish-red in colour, the wine has a complex nose full of spicy, red-berry aromas and a hint of dried fruit.

Saint Clair Pioneer Block 4 Sawcut Pinot Noir 2007, Marlborough, New Zealand
This elegant Pinot Noir from one of New Zealand’s most celebrated winemakers shows a round, full palate with well-balanced acidity and abundant ripe tannins. Aging in new French barrels provides warm, savoury notes leading to a full, lingering finish.

Dessert
Chateau Coutet 1998, Premier Cru Classe, Sauternes-Barsac
Chateau Coutet is one of the oldest estates in Sauternes and prides itself on its exalted history – its buildings date from the end of the thirteenth century. The winemaking follows the same painstaking traditions – grapes are not harvested in bunches but individual berries are picked, as they are ready. The harvesters have to go through the vineyards numerous times and a harvest can last several weeks. The result is a sumptuously sweet wine that combines superbly with the expensive French oak in which it matures.

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

Spirits, Digestifs and Liqueurs
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


The IFE was not worth even attempting to use and my iPod and book were the entertainment for me on this flight.
I changed into my PJ’s as I would be travelling back in the same clothes and didn’t really fancy sitting in them for almost 24 hours.

The CSD dropped by and asked me if I would fill out a survey for him.

At a few minutes before the appointed time the crew member came back and said lunch would be served shortly and could she make up my table. I said to go ahead.

She made my table and came back and asked me if I wanted my soup before or after the salad. I said I didn’t order the soup but opted instead for the asparagus. She said not a problem and came back a little later with those gorgeous green shoots. In another of those not what is on the label moments the basil and pea dressing was home to a more sinister little ingredient that was not listed on the menu. On careful inspection I was able to see evidence of this intruder. No it was not a worm or slug or anything like that it was chilli. Yep the sauce had a little kick to it courtesy of those little red flecks. The salad was a salad. What else can I say?

I chose to stop the Bollyfest and went with the NZ Pinot Noir. This is a wine variety I am coming more to like each time I try it and this delightful example was one of the better ones I have tasted. There was no shortage of top-ups during the meal and the crew were very attentive.

I opted for the beef for the main course and it was quite tender and juicy and the mushroom and tomato accompaniment were very tasty. Not so sure about the matchstick chips though. I think they are more like fathips chips.

The crew member persuaded me to try the not so nice sounding Eton mess. I asked her to hold off a little until I finished my glass of red. She said no problem there was no rush.

A while later the mess came out and I made a mess of the mess in quick time as it was indeed delicious but not stodgy or too filling.

I said no more and the crew member cleared away my table and left me to my book.

As usual the wine and food did the trick and I nodded off into dream land for an hour or two.

After waking the F purser dropped by and enquired if I had a nice snooze. I said I did indeed.
Now I must pause here to tell you a little more about the F purser. She was an absolute sweetheart and was bubbly and efficient and always keeping an eye out for her guests. Often she would look over at me from the other aisle and smile and give me the thumbs up and I responded with a thumbs up in return. She had noticed earlier in the trip my penchant for champagne and kept coming back. She also changed my glass when she saw it was a little grubby. She asked me at some point in the flight if I would like another glass of bubbly and I said no and then said Ok you twisted my arm. She laughed and I said I didn’t want you to think I was a lush. She said oh I already know that with a cheeky grin. These little things do make a proper First experience and this was proving to be the saving grace for BA.

Anyways, after she saw me wake she asked if I would be having afternoon tea.

English Afternoon Tea
Snacks
A selection of sandwiches featuring –
Smoked mackerel with horseradish dressing
Char-grilled Mediterranean vegetables with basil soft cheese
Chicken with mayonnaise
Free-range egg with baby watercress

Patisserie
Plain or fruit scones served warm with clotted cream and strawberry jam

Chocolate éclair, cherry tartlet, lemon drizzle cake and chocolate brownie

I said would it be possible to have the cheese from the lunch menu instead as they sounded quite nice.
Not a problem. A little while later the cheese was delivered along with a huge tray of breads and crackers.
The goat’s cheese, in particular, was sublime but the rest were quite edible as well. I opted to sup on more of the lovely Pinot Noir with the cheese as it really was a nice drop.

After I was done the remains of the cheese was cleared and I made my way to the lavatory to get back into my clothes. I confirmed with the crew that I would have to stay on the plane during the transit in AUH.

I handed back my completed survey to the CSD who thanked me by name. He had obviously remembered his F cabin passenger names.

Just prior to landing the F purser asked me what I would like to drink on the short sector between AUH and MCT. I looked at her and smiled and said Champagne? She said ‘it is lucky I have some chilling then isn’t it?’ and winked back.

We landed at 19:30 and taxied up to the gate where busses pulled up to take AUH bound passengers. The F cabin emptied at this time except for me.

The cleaners and caterers came on board and did there thing whilst I sat and watched the activity going on around me.

After things had settled down a bit one of the crew dropped by with a glass of champagne for me and this was followed by more canapés. These consisted of Sesame encrusted beef on skewers, prawn on rye, asparagus on bread and a Samosa. The captain announced a 40 minute flight time to Muscat and a grand total of two passengers boarded the flight here and went on down to join the civilians.

We pushed back at 20:29 and were heading out over the Arabian landscape at 20:38 after a short taxi.

More bubbly in the air for the short hop. Towards the end of the flight the F purser dropped by and said it was a pleasure having me on board today. I said no the pleasure was all mine. I explained that after a few not so good BA sectors she and her crew had restored my faith in BA. She was very pleased to hear that.

We landed at 21:23 and taxied to a bus-stand where busses and stairs were waiting.

Whilst waiting in the galley by door two the CSD, the F purser and one of the two F crew all thanked me by name which really made me feel special. It ain’t hard to do BA and all those dodgy crew that I have experience of late should do some training with these people as they were indeed stars.

I said my goodbyes and trotted on down the stairs into the delightful 38C evening ( and that isn't a sarcastic remark ) and on to the bus. They only loaded F and J on the bus at which time the doors closed and we were whisked off to the terminal where my question of transit or immigrations could be answered.


The Photos

[HIDDY]

Originally Posted by Moomba

I think they are more like fathips chips.

Ah yes, too many chips gives you chubby hips.

Originally Posted by Moomba

Whilst waiting in the galley by door two the CSD, the F purser and one of the two F crew all thanked me by name which really made me feel special. It ain’t hard to do BA and all those dodgy crew that I have experience of late should do some training with these people as they were indeed stars.

At last you had a good F flight - yes, when you get a good attentive crew and some decent grub, BA F is a bit of alright. The cynic in me would say it might have had something to do with the survey..........Only joking.

[austgap]

Fantastic TR Moomba! Really enjoying it!

[Moomba]

Originally Posted by HIDDY

Ah yes, too many chips gives you chubby hips.

Indeed the matchstick chips must be laden with fat. They reminded me of the Bloomin Onion from Outback Steakhouse in the US which is reported to be the most fat filled item on any US menu.

Originally Posted by HIDDY

At last you had a good F flight - yes, when you get a good attentive crew and some decent grub, BA F is a bit of alright. The cynic in me would say it might have had something to do with the survey..........Only joking.

It really was nice to enjoy a flight on BA that had the standards to which I know they are capable. Of course everything is subjective and I enjoy the more familiar approach this crew took, others may not. They did take their lead from me though and read me well which is a great credit to them.

Originally Posted by austgap

Fantastic TR Moomba! Really enjoying it!

Thanks for the praise austgap. I am glad you are enjoying my efforts.

[Mwenenzi]

another amazing TR. Pity about Cupid

[Moomba]

Originally Posted by Mwenenzi

another amazing TR. Pity about Cupid

Thanks Mwenenzi. I noticed you quoted me in the OW forum

[Moomba]

The Photos

You will be please to know, my vicarious friends, that this one will be short and sweet. Well short and sweet by Moomba TR standards that is.

I last left you having got off the bus from my plane that took me from London to Muscat via Abu Dhabi.

I proceeded upstairs following the transit signs and walked towards the transit desks. There were 3 people there and I was asked which airline and on reply of BA two of the three pointed to the remaining gent.
He took my itinerary and passport and asked me where I was coming from. I said London and he said and you are going to London and I replied Yes. The woman at the other end started to laugh at me and I said some people are crazy. I like flying and I get miles for doing so.

The chap soon discovered that there was no ticket number attached to the sector and asked me to take a seat whilst he called the BA ticket desk. He chatted for a while in English which surprised me and I heard him say that someone had put the ticket number in the notes. I assume this was the ticketing agent at Heathrow that morning.
I eventually heard him say so I can go ahead and insert the number. Music to my ears. He then typed away for a bit and I heard the printer fire up to print my BP. Whoopee.
He then got and up and was searching drawers looking for something. He eventually came back to the desk and then called me up a little while later. He handed me my passport, BP, ticket receipt and a hand written lounge invite to the Oman Air lounge. It was the lounge invite he had been looking for.

He wished me a safe flight and sent me on my way.
Down through a corridor there were some security machines that appeared to be unmanned. I walked through and it beeped which arose the interest of the guy manning them who had been sitting off to the end. He motioned me to go back through and put my carry on through the x-ray. I did as directed and went through the scanner without a beep this time. He asked if there were many in the transit area and I said another 2 were there.

I did a quick tour of the duty free store and then headed downstairs to the Oman Air lounge. The agent took my invite and waived me inside.

The lounge has a few very, very, very slow computers and a decent amount of club chair type seating, hot and cold drinks, Arabic coffee, lots of nibbles, cakes, sandwiches, pastries etc.
There are a couple of TVs down the far end and plenty of staff wandering around keeping it all looking spic and span.

After an hour and a half and a couple of juices and some sparkling water an announcement was made for the BA flight to London at 23:15. I had remembered from the last trip here that I didn’t need to go upstairs to get to the gates and proceeded past the escalators and through a door into the departure area.

I went to the gate where another security scan took place. I had to take all metal off including my belt and my shoes for this scan.

I waited in the lounge for a few minutes before they opened the door and let us on to the bus. There was a very light load on this flight that included the two who had boarded at AUH. I gather it was some sort of visa run they were doing.

The bus pulled away and up to the aircraft a few minutes later. I climbed the stairs in the balmy evening air at Muscat.

Flight BA072 MCT-AUH-LHR Seat 3K
Aircraft: 777-200
Departure time: 00:01

I was directed to the other side to go to my seat which was the same one I occupied on the way out. I settled in and one of crew came along with a wash bag and a sleeper suit. He asked me what I would like to drink and of course the answer was champagne. I settled in sipping champagne and by the time doors closed there were 5 passengers in First. More bubbles were offered and accepted whilst still on the ground.

We pushed back just on midnight and taxied to the end of the runway and took off at 00:18. After take off I was offered a drink and some canapés that were the same as the AUH-MCT leg. No need to say what I asked to drink.

The flight was over quickly and we landed in AUH and pulled up to the same gate as earlier for a 70 minute stop over. Again the doors opened and a flurry of catering activity took place.

As the new boarders were coming in I was offered more champagne and then a re-fill a while later. The crew member, in a effort to top my glass up, ended up with champagne all over the floor as it bubbled up and over the rim of the glass. He said ‘Oh got a bit too excited there’. He went away and cleaned up the glass and came back to deliver it.

The cabin was cleared for take off and we pushed back at 02:03. This time my stay at AUH was not elongated due to weather as was the case last year. (Read my Passion or Addiction TR if you want to know why)

We took off at 02:19 for the 7 hour and 40 minute flight to London.
More canapés made their way to my seat along with more champagne after take off. The canapés this time consisted of prawn and scallop tartlet, corn fritter, dolmades and a prawn wonton/dumpling thing-a-ma-jig.

The menus were handed out and one of the crew dropped by to take my order.

The Menu

Dinner

Starters
Mixed seafood plate served with flat leaf parsley and dill and olive oil vinaigrette

Parsnip soup with herbs

Fresh seasonal salad with your choice of classic vinaigrette or creamy fresh herb dressing

Main
Barbeque duck roll with steamed rice and vegetables

Balsamic roast beef with mashed potatoes and ratatouille

Spaghetti served with tomato sauce

Salad of sliced smoked breast of chicken, beef, cervelat, with mixed lettuce and tomato

Dessert
Triple chocolate mousse dome with mango, kiwi and strawberry

Cheese Plate
Brie – This soft cow’s-milk cheese is one of the world’s most popular cheeses

Emmenthal – A traditional, hard cheese made from cow’s-milk

Gouda – A cow’s-milk cheese named after a city in the Netherlands, Gouda
has a mild taste and creamy texture

A basket of fresh fruit

Snacks
Hot chocolate with warm chocolate chip cookies

A selection of biscuits

A selection of cheese and fruit

Beverages
Twinings Teas – Traditional English Breakfast, Darjeeling, Earl Grey or Pure Green

Twinings Fruit and Herb Infusions – Pure Camomile, Pure Peppermint, Lemon and Ginger or Blackcurrant, Ginseng and Vanilla

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

Chocolates

Drinks

Wines

Aperitif
A sparkling aperitif combining Crème de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing cocktail.

Champagne
Pol Roger Brut 1999, Vintage Champagne
Pol Roger, founded in Epernay in 1849, is one of the truly great names of Champagne and is one of the very few proudly independent family houses left. They reserve their Vintage declarations for those rare years in which all the climatic and winemaking conditions come together in complete harmony. This wine is a blend of Pinot Noir, which contributes intensity of flavour and body, and Chardonnay, which provides fragrance, delicacy and finesse. This is a real treat.
OR
Bollinger La Grande Annee 1999 (were serving 2000 though)
Founded in 1829 in the village of Ay, Bollinger is one of the great names of Champagne – synonymous with the finest quality. This wine is sheer class – rich, complex, intense and rounded. Powerful flavours of toasted nuts, wild fruits and crème brulee abound, balanced by a lively acidity. La Grande Annee is Bollinger’s prestige cuvee and is only made when an exceptional vintage occurs.

White
Meursault Clos De Meix Chavaux 2007, Burgundy, France
A rich dry white Burgundy with a complex nutty flavour and crisp apple finish. A third of this wine has been aged in new oak to give it a delicate creaminess to the palate. The Burgundy village of Meursault is the home of some of the most famous white wines in the world. The 2007 vintage was saved by a glorious autumn that created fresh wines of longevity and style.

Amayna Sauvignon Blanc 2007, Leyda Valley, Chile
Amanya is a family-owned property founded by the Garces family in the San Antonio-Leyda Valley. One of only two wineries in the valley, Amanya was launched from the 2003 harvest. It has a very modern, gravity-flow winery set in a sheltered valley between coastal mountain range and the Pacific Ocean, just fourteen kilometres from the sea. The cooling breezes from the sea make this a perfect site for Sauvignon Blanc. Crisp and dry, with tropical fruit and ripe citrus flavours, it is well-balanced and fuller than most Sauvignons, and has a fresh citrus finish.

OR

Lindberg Reserve Gruner Veltliner 2007, Kremstal
Austria’s signature white grape variety, Gruner Veltliner, is extremely fashionable with high-flying sommeliers the world over, and the 2007 is drinking very well now. Full-bodied, aromatic and dry, this wine has hints of herbs and white pepper

Orlando Saint Hilary Chardonnay 2006, Padthaway, Australia
Flagship Australian Chardonnays such as this one have slimmed down enormously over the past few years. From South Australia’s cooler region of Padthaway, this wine is surprisingly elegant with rewarding richness and just a hint of oak. It brings lift and life, and it is very appetising, with great balance and complexity. You could keep on returning to this wine.

Red
Chateau Trotte Vieille 2002, Saint-Emilion
A Grand Cru Classe, this wine is rich and velvety with a hint of ink and juicy fruit on the palate. A relatively easy wine, with very fine, chalky tannins on the finish and a texture that is user-friendly, but with potential. Full, sweet and lip-smacking.

Clos de I’Oratoire des Papes, Chateanueuf-du-Pape, 2006
A rich cocktail of a wine from a lovely, juicy vintage for the southern Rhone. A deep purplish-red in colour, the wine has a complex nose full of spicy, red-berry aromas and a hint of dried fruit.

Saint Clair Pioneer Block 4 Sawcut Pinot Noir 2007, Marlborough, New Zealand
This elegant Pinot Noir from one of New Zealand’s most celebrated winemakers shows a round, full palate with well-balanced acidity and abundant ripe tannins. Aging in new French barrels provides warm, savoury notes leading to a full, lingering finish.

Dessert
Chateau Coutet 1998, Premier Cru Classe, Sauternes-Barsac
Chateau Coutet is one of the oldest estates in Sauternes and prides itself on its exalted history – its buildings date from the end of the thirteenth century. The winemaking follows the same painstaking traditions – grapes are not harvested in bunches but individual berries are picked, as they are ready. The harvesters have to go through the vineyards numerous times and a harvest can last several weeks. The result is a sumptuously sweet wine that combines superbly with the expensive French oak in which it matures.

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

Spirits, Digestifs and Liqueurs
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

I ordered the soup to start which was served with warm rolls. I decided to switch to the lovely Pinot Noir that I had been drinking on the way out. More rolls were offered but this time I declined.

The main course was brought out and the beef I had chosen was tender and delicious.

After I finished the main I was asked if I wanted cheese or dessert but I declined as I was rather full. Not sure why.

I read for a while and then decided it was time for bed. I asked one of the crew for a pillow. He had offered earlier but I had declined at that point. He grabbed the pillow and also made up my bed with the under blanket and duvet.

He wished me a pleasant sleep and gave me a bottle of water. I hopped in and went to sleep. I tossed a turned a little during the night which made the under blanket get all crumpled. This was annoying and they should think about some way of anchoring these so they don’t move.

I did get some serious sleep though on the flight and woke up around 80 minutes out of London. I lay for a while listening to the noises of the cabin as other passengers were getting their breakfast served. I eventually got and up and changed into my civvies again.

A crew member spotted me and asked me if I would like some breakfast.

Breakfast

Starters
Chilled Fruit Juice

An energising fruit smoothie

A selection of yoghurts

A selection of cereals

Fresh seasonal fruit plate

Bakery
A wide selection of breakfast pastries and rolls

Toasted chicken masala sandwich with apple and mint relish

Main
Breakfast grill of scrambled eggs, crispy veal bacon, sautéed mushrooms, grilled tomato and spinach and potato cake

Mixed herb omelette

Waffles with caramelised banana


I opted only for a peppermint tea and an energiser drink both of which were delivered a few minutes later.

The crew on this flight consisted of 3 guys in F and the CSD spent most of his time up the front also. He did not introduce himself but did ask if everything was OK as he was walking past at one point.

He go down the other side of the cabin handing out immigrations cards to those that needed them. However I was the only person on the K side if the F cabin and he didn't bother coming to ask me. I eventually had to ask one of the other crew to get me one.

I stared out the window for the remainder of the flight watching light envelop the landscape below.

We did a wee circle over south London and then pulled into the landing path. We touched down at 06:25 and pulled up the very end gate of terminal B at the other end of the pier to where I had landed on arrival from Vancouver a few weeks earlier.

I headed down to the transit train and up to immigrations on the A side. Both IRIS machines were happy today and I was through in a jiffy.

The luxury of no checked bags had me out the customs door and on up to the arrivals lounge in no time. I was greeted at the arrivals lounge at 06:45 – not bad for LHR.

I had to ask for an invite to the Concorde breakfast room as it wasn’t offered. Once this was sorted I made my way down to the showers to freshen up before eating.

I have reported on these before so won’t bore you with the details again.
After a refreshing shower I went to the Concorde Breakfast room. I scanned the menu which was much the same as the one in the Concorde Room upstairs and decided to opt for the eggs B again with some juice, coffee and toast.

The juice and coffee arrived a little while later and finally the rest of the meal. The eggs were not the same as those I had eaten upstairs just 24 hours earlier. They didn’t seem the same although they still didn’t know what an English muffin is.

After the meal it was down to the HEX again and of course I had just missed one again.

OK that is it for the time being. I am so glad T5 and BA have finally been able to give me the experience I expect as a First class passenger. I just wish they were able to do it more consistently.

Although the crew coming home were nowhere near as friendly as the outbound they were not bad and I had no complaints. The food seems to have become more edible on BA of late too which was much needed.

A few more weeks and I will be able to regale you with tales of a whale jet or two. Be back soon.


The Photos

[Seat 2A]

Both a trip and a trip report for the ages. If only more of our trip "reporters" would put the time and effort into providing the detail and description of their premium class flights that you do. (And to those of you that do, and you know who you are - thank you!) The result of a nicely detailed report like this is that anyone considering a premium class flight aboard a OneWorld carrier will be very well served, not to mention entertained.

THANKS for the excellent read Moomba and as always, we very much look forward to your next excursion!

[Moomba]

Originally Posted by Seat 2A

THANKS for the excellent read Moomba and as always, we very much look forward to your next excursion!

Thanks Seat 2A

The next instalment is coming in around 3 weeks and it is something I am looking forward to with great expectations.