The Photos

Well the stress that plagued my last trip was now dispensed with as I have a new job and don’t have the spectre of unemployment lingering over my head.

However after starting work just a week and two days before my trip I didn’t want to strain the relationship with my new employer too much. As such I decided to work until the last possible moment on my day of departure. This of course meant that my trip to the airport was a little more stressful that normal as tubes and HEX needed to be running to schedule.

I got to Liverpool Street station after rushing from work and had to wait 7 whole minutes before a Paddington bound train was due. I was constantly checking my watch calculating estimated arrival times at LHR. I had not flown from T1 at LHR for a while and had no idea the types of security queues I would experience at this time of day. My tube eventually arrived and took me, without any further delays to Paddington station where I disembarked along with most of the rest of the train’s passengers.

I struggled up the stairs and down on to the HEX platforms where true to form I had just missed a train.

I wandered down to the T1 end of the train, which is the back, and plonked myself down to await the train’s departure. At this point I decided there was no point worrying as whatever will be, will be. I had no idea what time check-in closed for my flight so just had to get to the airport and see what happened.

Once at LHR I ran to the elevators to get me to T1 and then exited in the departures hall before making my way down to the far end where the LX counters are situated.

The check-in agent enquired if I wanted to check my bag all the way to HKG. With only a 90 minute connection time in ZRH I am surprised she even asked. Anyway I said I wanted the back checked all the way. She told me I could use the Star Alliance lounge of the BMI lounge it was my choice and sent me on my way. I asked if they had fast track and she said that I was entitled to use it.

I made my way to security and the fast track queue which was pretty quick and painless. I then proceeded into the departure hall and noticed the gate for my flight was 5b. This then dictated my lounge activity as the BMI lounge is situated above gate 5.

After a short wait to gain entrance to the lounge whilst the sole agent dealt with an influx of people I was sitting supping a G&BL and nibbling on some nuts by 18:03. This was just over 1 hour and 20 minutes after leaving work.

My flight was due for boarding at 18:10.
The lounge was quite crowded but there was still seating to be had and I took a pew at a bar stool that looked out over the apron. There were self serve drinks of various types, soup, salad sandwiches etc on offer in the lounge as well as some computer facilities at one end.

My flight soon showed boarding and I walked down a couple of flights of stairs and to the gate just as boarding was announced. They were boarding by rows but business class and *Gold and Silver were invited to board at their leisure. I joined the queue and made my way on board and stowed my bag.

Flight LX0327 LHR-ZRH Seat 3A
Aircraft: A320
Departure time: 18:40

I was offered a bottle of water and a refresher towel after I had settled in. The doors closed at 18:30 after which the crew came around with newspapers that they offered to the 18 people in business. There was no passenger seated next to me which was very nice. The Swiss business seating is the normal 3-3 with the middle seats blocked ending up with a 2-2 configuration up the front.

We sat and sat and the departure time of 18:40 came and went. We eventually pushed back at 18:53 and a flight time of 1 hour and 20 minutes was announced by the captain. As we taxied the overhead IFE was showing the nose wheel view which is always a bit of fun.

We eventually took off at 19:16 after which we pushed our way through the cloud layer and appeared to be flying just over the ceiling. It was like driving along a cotton wool road that was lit from beneath by the lights of London. After 15 minutes or so the flight crew powered up the screaming airbus engines and we lifted off the cotton wool road and ascended up to our cruising altitude.

The belt sign went off after this and the crew got to work getting the meal served. A tray with an anti pasta plate, a small plate of cheese and a little cup of dessert was delivered. This was followed with an offer of bread rolls and eventually, after I had almost finished an offer of some wine. More rolls were offered later after I had already begun the dessert. And no I was not eating fast at all. Coffee and tea were offered prior to the meal service ending and the trays being removed.

We started our descent and the signature Swiss chocolates were passed around by the crew. We did seem to over fly Zurich on the way in and then double back to the airport. We landed at 21:52 local time which now was only 50 minutes from my next flight departure time. I am glad I did get my bag checked all the way. We taxied for a while and then pulled up at the end of the infield terminal E at ZRH.

After disembarking I noticed that my flight to HKG was leaving from the E terminal which meant I would not get to sample the F lounge but also meant I only needed to clear security and head up to the gate. Security was quick and painless again and I was up at the gate for all of 2 minutes before boarding was announced.

I joined the premium queue and as I was being scanned asked if my bag would make it from the London flight. The agent got another to check and I was informed my bag would make it and was wished a pleasant flight.

Flight LX0138 ZRH-HKG Seat 1K
Aircraft: A340
Departure time: 22:45

Once on board I was welcomed at the door by the Maitre de Cabine and directed to me seat. A crew member was quickly with me and took my jacket and hung it for me.

I settled into the seat and was asked those magic words. “Would you care for something to drink before take off?” Champagne if you please.
I was mildly disappointed to see that the Pommery Cuvee Louise was now off the menu in F as I had been anticipating savouring this wine again for some time. BA was serving the Louise a few years back in F and I have fond memories of it. However the Laurent-Perrier Grand Siecle was an acceptable substitute. This was accompanied by a small selection of amuse bouche and hot towel.

I saw the crew member at one of the cupboards turn and look at me obviously sizing me up for the PJs. She turned and asked would I like large or extra large. I decided to try for large which turned out to fit perfectly.

The captain announced a slight delay as we were awaiting some connecting passengers and also informed us we would need to de-ice as it was quite frosty out this evening in Zurich. The Maitre de Cabine introduced herself to me and informed me the flight time would be 11 hours. She also enquired if I had flown in First with them before. When I replied in the negative she gave me a quick run down of the seat and IFE system.

We pushed back at 22:55 and taxied to the end of the E terminal building where the de-icing units were ready to pounce. After they had done their job we taxied to the end of the runway and took off at 23:21.

After we were in the air and the belt sign was extinguished the crew came around with offers of more drinks prior to dinner. I picked up the menu and pondered over my choices for this evening’s meal.


DINNER
Zurich – Hong Kong

Gourmet Menu

First Courses

Selection of appetisers:
Scallop and ratatouille with watercress and panna cotta

Trout parfait with tomato tarte tatin

Smoked saddle of lamb, Parmesan and avocado mousse on rosemary sablee

Mozzarella mousse and pesto with mango and pepper skewer

Fillet of Balik salmon

Morel and cream soup with sautéed spring morels

Main Courses
Veal steak with basil and passion fruit crust, veal jus Fregola pasta risotto and spring vegetables

Breast of guinea fowl filled with olive tapenade, jus Roman gnocchi and three bean medley

Sauteed pike-perch fillet with olive oil and lemon thyme Mashed potatoes, spinach and cherry tomato confit

Asparagus fricassee with mascarpone sauce Roasted rosemary potatoes

Choice of vegetables

There was another main that was unlisted which was the Swiss speciality of Veal Meatballs.

Cheese
Selection of Swiss artisan cheese
Gruyere – Selection Rolf Beeler

Brunni Chasli

Rigi Cheese

Sennenfladen

Entlebutcher Goat’s Cheese

Dessert
White chocolate semifreddo, Marinated strawberries and pistachios

Sprungli chocolates and pralines

Espresso and a selection of coffees and teas

SUPPLEMENTARY CHOICES
Selection of soups, seasonal salads
Swiss cheese and fresh fruits

WINE LIST
Sparkling Wine / Champagne
Laurent- Perrier Grand Siecle
Laurent-Perrier Champagne, France
50% Chardonnay, 50% Pinot Noir
Perrier’s prestige cuvee never specifies a vintage since it is blended from various top years. The current bottling is very, very elegant – a classic. Rather dry in the bouquet, with a wealth of aromas, hinting at pink grapefruit and coriander. A feast for the senses.

White Wine
Heidegger Pinot Gris 2008
Weingut Heidegg, Gelfingen
Lucerne, Switzerland
100% Pinot Gris
A dry white wine, with a flowery, fruity bouquet. Notes of white roses and limes refresh the palate. Slender-bodied and dynamic. Perfect as an aperitif, or to go with starters, the fish course or a good book.

Palliser Estate Sauvignon Blanc 2008
Palliser Estate
Martinborough, New Zealand
100% Sauvignon Blanc
A textbook example of the art of Sauvignon Blanc. Exotically scented, from first to drop to last. A pleasant, slim and highly aromatic white wine, with a freshness of great energy. This wine stimulates the palate and sharpens the appetite. Ideal as an aperitif, or to accompany fish – or a good trawl through the daily papers.

Chablis 1er Cru AOC Montmains 2007
W. Fevre
Chablis, Burgundy, France
100% Chardonnay
An elegant Chardonnay, producing notes of pineapple. Jasmine, white pepper and peach. It makes a lean impression at first, but at the second sip, the strength and complexity of this classic Chablis come through. Goes well with starters, fish, poultry or cheese.

Red Wine
Le Rouge – Luzerner Cuvee 2008
Weingut Rosenau – Toni Ottiger
Lucerne, Switzerland
55% Gamaret, 15% Merlot, 15% Pinot Noir, 15% Regent
This wine is mellow and very charming on the palate. A quite complex, modern wine from Lucerne. Notes of blackberry, dark chocolate and coffee predominate. The tannins make their presence felt, but are beautifully balanced by the intense fruit. An ideal companion for white or red meat, pasta and cheese.

Pesquera Crianza 2006
Bodegas Alejandro Fernandez
Ribera del Duero DO, Spain
100% Tempranillo
Seductive notes of prune, blackcurrant and elderflower, as well as elegant tobacco and chocolate aromas. Ample on the palate, combining mellowness and temperament. Vinified from the Temranillo grape, this is one of the best wines of Ribero del Duero and the foundation of the region’s worldwide reputation. A vigorous red that lends itself well to meat dishes, poultry, pasta or cheese.

Virginie de Valandraud 2006
Ets Thunevin
Saint-Emillion Grand Cru
Bordeaux, France
65% Merlot, 30% Cabernet Sauvignon, 5% Malbec
The second win of Chateau Valandraud has seductive aromas of blackberry, blackcurrant and tobacco. This classic Bordeaux was crafted by Jean-Luc Thunevien, one of the best winemakers of the region. The result is full-bodied and complex, a fine example of the sublime arts of the Saint-Emillion region. Perfect when a slightly heavier wine is called for. Goes well with meat dishes or cheese.

Dessert Wine
Muscat de Beaumes de Venise 2007
Domaines de Bernardins
Beaumes de Venise, France
75% white, 25% red Muscat a petits grains
The bouquet is fresh and full of citrus aromas. It evokes candied orange, pink grapefruit and rosewater. Zesty, sweet and exotic aromas in every sip. The finish offers a wonderful combination of marzipan, candied apricots and lychees.

Port
Grahams Tawny Port 10 years
Symington Family Estates
Duoro, Portugal
Touringa Nacional, Touringa Francesca, Tinta Barroca, Tinta Roriz, Tinto Cao
Gorgeous fragrances of sweet raisins and precious tobacco. It is very mellow, elegant and powerful on the palate. From the very first sip, there are seductive notes of date, fig compote, cinnamon and dark chocolate. A traditional port that is a perfect companion for the cheese course or a good book.


BEVERAGES
Beers
Appenzeller Quollfrisch
Heineken
Cardinal Sans Alcool

Aperitifs
Campari
Bacardi White Rum
Bombay Sapphire Gin
Grey Goose Vodka
Patron Silver Tequila

Liqueurs & Digestivs
Single Malt Whisky The Macallan Fine Oak 18 years
Blended Scotch Whisky Chivas Regal 18 years
Cognac Remy Martin XO Excellence A.O.C. Grande Champagne
Grappa di Moscato Monovitigno Nonino
Zuger Krisch 1995 Etter
Willams Etter

Soft Drinks
Still Water
Sparkling Water
Tonic Water
Coke
Diet Coke
Sprite

Juices
Orange juice
Apple juice
Pink grapefruit juice
Tomato juice
Spicy tomato juice

Tea Selection
Darjeeling Superieur
Earl Grey Superieur
English Breakfast
Rooibosh Bourbon
Gunpowder “Temple of Heaven”
Medina
Citronnelle

Coffee
Nespresso Selection
Capriccio
Vivalto
Arpeggio
Decaffeinato


My huge table was set with cloth, cutlery and charger plate and then the trolley was wheeled to my table with the appetisers laid out. I was asked what I wanted and whilst umming and ahing the lovely crew member said, how about I give you a selection of them all? Done.

The selection presented before me was almost a meal in itself. I was asked what I would like for the main course and I enquired as to which she would recommend out of the guinea fowl and the veal steak. She said hold on a moment and went to investigate. She came back and informed me that the veal looked the nicer of the two but was really up to what type of meat I preferred. I ended up selecting the veal steak.

After I had polished off the delicious appetisers and more of the bubbly it was time for the soup. I cannot resist mushroom soup – ever. It was sublime.

Next up my was main course of the veal steak and an offer of more vegetables in the form of roasted cherry tomatoes, swede or broccoli. I opted for some of the tomatoes to go with the vegetables that were already on the plate. The veal was lovely and juicy and tender and the sauce was particularly unctuous. This washed down exceedingly well with the Bordeaux wine.

I was feeling well and truly stuffed by this time and the offer of cheese was declined. I did however accept a small dessert offering. The white chocolate semifreddo slipped down with ease and the marinated strawberries added just the right amount of tang to cut through the sweetness. Of course this fine dessert had to be accompanied by a fine dessert wine which was, to me, like liquid butterscotch. Mmmm.

By now it was getting quite late and I was quite stuffed and could not fit another thing in my belly. Well OK one small praline and another glass of dessert wine then.

Now time for bed. I went off to the loo whilst my lovely crew member attended to my sleeping arrangements.

On return from the loo I was able to snuggle down in the cosy bed with an underblanket, duvet and a bottle of water by my side for those midflight dehydration battles.

I slept reasonably well with a couple of stirrings during the night but managed to stay under the covers until around 2 hours out of Hong Kong.

I didn’t really play much with the IFE during the flight but fired it up at this time to listen to some music. A half hour later the crew came out and asked
if I would like some breakfast. On offer today:

IN THE MORNING
Swiss Breakfast
Assortment of breakfast breads, preserves and honey, fresh fruits, yoghurts, muesli and cereals

Egg dish

Coffee, tea and juices

My table was set and I decided to start with a glass of apple juice. The trolley was soon wheeled out and I was offered, fruit, cereal and yoghurt along with pastries. I decided to go with a plain yoghurt, a pain au chocolat and a coffee to start with.

After this I was offered the egg dish which I agreed consume. It was scrambled eggs with a cherry tomato, grilled bacon and chicken with some delicious grilled asparagus on the side. It was all very nice although a little on the salty side.

I conclude the meal with another coffee and copious amounts of water.

The crew were every attentive throughout the whole flight and the MdC came around several time to enquire if everything was to my liking. The only thing lacking was that they didn’t use my name at all throughout the flight. But this is a minor thing.

The Maitre de Cabine came around before the end of the flight and enquired if I enjoyed it which I said I did indeed and look forward to my next Swiss First flight.

We touched down at 17:25 and taxied right up to gate 3 which is almost as close as one can get to the immigrations section at HKG. My lovely crew member stopped by my seat with my jacket and thanked me saying it was a pleasure to have me on board. I said it was fabulous to be looked after so well but I have had too much coffee and water and made a beeline for the loo.

As I exited the loo door 1L was opened and the F passengers started to unload. I grabbed my things thanked the crew and headed on out thanking the MdC on the way.

There was an escort waiting with my name on a card who then took me to immigrations where a personal service was offered with no queuing. She then escorted me through to the baggage carousel. Bags from a previous flight were still running around but within a few minutes bags from my flight appeared with mine amongst the first off.

I was then escorted out through immigrations and I said I needed to collect an airport express ticket and I would be right from here. I thanked my escort and she was on her way whilst I joined the queue at the desk. There was only one agent serving so I went down to the platform where a train was just pulling in.

At Kowloon station I purchased my ticket and went up to the bus terminus where the shuttle to the Sheraton was leaving in 3 minutes.
I was checked into my room and admiring the harbour view a little over an hour after touch down.

The Photos