Date: January 2012
Route: BA 9, London (Heathrow) - Bangkok (Suvarnabhumi)
Aircraft: Boeing 747 G-CIVB
Seat: 1A (Old First)
This is the first time I have departed from LHR T3, and although I didn’t find anything particularly wrong with it, I still found myself wishing I was in T5. (Perhaps this is a testament to how good T5 really is).
Fast-track security was no quicker than the regular lanes, perhaps because the security staff were more interested in chatting and joking with each other than actually doing any work.
After security there was a passport check, which consisted of an extremely bored looking girl (who looked no older than 20), glancing up from her mobile phone at my passport, then looking back down at her phone. Not a word was spoken. Why on earth do the government pay these people to be there? They are hardly the best ambassadors for tourists leaving the UK.
My wishing for T5 grew even stronger as I approached the lounge and thought about the Concorde Room I was missing out on.
Rather confusing sign directing the way to lounges. BA is not in section B, but rather section F.
The first thing I always do when arriving at a lounge is book an appointment for the spa, as I know they can be hard to get. The reception desk at the spa was empty, and one of the cleaners from the showers had to physically shout for the Elemis representative to come out. (First impressions count, and I was already not impressed). The guy appeared from behind a curtain and explained that he was on his break. As he was the only member of staff in the spa, I was asked to come back in an hour. Luckily for me this was not a problem, but as I discovered when I read some pages from the visitor’s book, the lack of appointments was a big issue. Page after page criticised the spa, with one person commenting “if you can’t provide a proper level of service, don’t have a spa at all”.
Champagne bar
Coffee machines
The unstaffed service desk
Next up in my lounge routine was to eat, so that I had a few hours before the meal service onboard. At this point, the restaurant was closed as staff prepared for the First dining service, and I was asked to come back in ten minutes. Whilst I waited I listened in on an Australian family who were complaining that there was no high-chair available for them to seat their small child. The problem was resolved by fetching one from another lounge nearby, although the family were told they had to return it after 30 minutes. Again, first impressions did not seem to be meeting the standard expected of a first lounge.
By now the dining room was open, so I took my seat and promptly ordered. As I waited, I observed several people being turned away as they were not flying in first. Perhaps a sign at the entrance explaining eligibility criteria would be a good idea?
Unfortunately the glare from the lights obstructs the view out the window.
The menu (my choice highlighted in red):
Starters
Secrett's farm seasonal vegetable goulash, smoked paprika dumplings, sour cream and chives.
Free range pork rilettes, pickles, red onion jam and sour dough crisps.
Winter salad of bitter leaves, Colston Bassett, poached pears, walnuts
Main
Pan roasted guinea fowl, braised red cabbage puree, marsala jus, game chips
Pan fried gilt head bream, English risotto, steamed purple sprouting broccoli
Baked spinach and ricotta cannelloni, roast tomato basil ragout with parmesan
Dessert
Iced Scandinavian berries, warm white chocolate sauce
Caramelised apple tart tatin, rum and raisin ice cream
Selection of Neal's yard cheese from the British Isles, served with fig, quince and apple chutney
Compared to the menu in the Qantas first lounge in Sydney, there was a lot less choice. Although in some ways this was a good thing, as it made it easier to decide what I wanted!
Free range pork rilettes, pickles, red onion jam and sour dough crisps
Pan roasted guinea fowl, braised red cabbage puree, marsala jus, game chips
Iced Scandinavian berries, warm white chocolate
After a delicious meal I headed for a shower before my visit to the spa. The shower room was on the small side compared to other lounge facilities I have used, and compared to the marble counters found at SYD and SIN, the plastic counter at LHR felt cheap. As I have already mentioned in my earlier report, the quality and choice of amenities is not as good as Qantas.
The shower room
In the interests of comparison I chose a facial at the spa, as this is what I had at the Qantas first lounge in SYD. My first observation was that the treatment at SYD also covers your neck and shoulders, whereas at LHR the treatment concentrated just on the face. Also, at SYD they use a proper massage table, whereas at LHR you sit in a massage chair. Although the chair massages the back and legs, I found the treatment in SYD to be more relaxing. Unfortunately I didn't get any photos of the spa area.
With 40 minutes to go before I needed to board, I had explored the BA lounge, so thought I would take a look at the Cathay lounge for comparison. The lady behind the desk was surprised to see me, and pointed out BA had their own lounge. I explained I just wanted a look so she let me in. First impressions were that it was very small and fairly basic. I remembered I had forgotten to print my hotel confirmation, so went to the business area to find computers still running Windows XP, and the printer was broken. People were being paged over the PA when a shower room was available, which made me wonder if they have a shortage of showers? (From what I could see, they are shared between business and first). Despite not being T5, the BA lounge still seemed to be the better lounge.
The Flight
Other than guaranteed on BA16, I had been expecting old first on the remaining sectors. I was lucky to get new first on BA12 as well, so wondered if this luck might extend to BA9. No! This was old first, with emphasis on the old. I had to use my hot towel to wipe the seat controls, and remove a thick layer of grime from the edges. The thing that annoyed me the most was that it took no effort at all - a quick wipe and the dirt came away. There really is no excuse for letting the controls get that filthy to begin with.
Annoyingly, the choice of films had barely changed from when I flew SYD - LHR, so I made the most of the films I had on my iPad.
The CSD made a brief appearance to introduce himself, and that was the last time he was in the cabin.
Menu
British Airways Classics and Seasonal Dishes
Many of our best dishes are greatly loved and have become firm favourites with you. We are delighted to offer some of these for your enjoyment today. Our special seasonal dishes have been created using locally sourced ingredients wherever possible.
Starters
Crayfish and crab terrine with Waldorf salad
Warm pumpkin and sage ravioli, pine nut and herb salad with cinnamon balsamic dressing
Cream of broccoli soup with toasted almonds
Fresh winter salad with your choice of balsamic dressing with golden rapeseed oil or smoked tomato dressing
Main
British beef and baby onion pudding with creamed mashed potatoes, curly kale and buttered baby carrots
Seared Loch Fyne rainbow trout with sauce Duglere, smoked trout and almond croquette, butternut squash fondant and spinach
Hoisin roasted Gressingham duckling with sauteed green beans and sesame rice
Salad of forest mushrooms with garlic braised baby leeks and Cashel Blue cheese
Bistro Selection
Chicken and prawn paella
Grilled Herefordshire sirloin minute steak sandwich with creamed horseradish served on Manoucher bread with breaded onion rings
A selection of biscuits
A selection of cheese and fruit
Desert
White velvet panna cotta with winter berries and shortbread
Rhubarb crumble with classic custard and vanilla cream
Cheese Plate
Thomas Hoe Red Leicester
Named for its reddish orange rind, this firm yet crumbly cow's milk cheese complements fruit and pasta.
Butler's Secret
This award-winning mature Cheddar has a distinct taste and a crumbly texture.
Fourme D'ambert
A lightly pressed, creamy white cheese marbled with dark blue-green veining.
Tomino
Originating from Piedmont, this buttery Italian cheese is delicate and creamy with a light salty taste.
A basket of fresh fruit
Chocolates
Breakfast
Starters
Chilled fruit juice
An energising fruit smoothie of plum and blueberry
A selection of yoghurts
A sefection of cereals
Fresh seasonal fruit appetiser
A wide selection of breakfast pastries and rolls
Main
Traditional English breakfast of scrambled free-range eggs with fried bacon, Saddleback pork sausage, baked portobello mushroom, hash-brown potatoes, black pudding and baked beans
Omelette Arnold Bennett with bubble and squeak and grilled cherry tomatoes
Waffles with caramel and cinnamon butter
Beverages
Teas - Traditional English Breakfast, Darjeeling, Earl Grey, Pure Green, Pure Camomile, Pure Peppermint, Lemon and Ginger or Backcurrant, Ginseng and Vanilla
Coffee - Freshly roasted and ground, decaffeinated, espresso or cappuccino
Despite being listed on the menu, chocolates were not offered. (Are you supposed to ask for them? On the last flight, the crew came through the cabin with them).
Warm pumpkin and sage ravioli, pine nut and herb salad with cinnamon balsamic dressing
Seared Loch Fyne rainbow trout with sauce Duglere, smoked trout and almond croquette, butternut squash fondant and spinach
Fresh seasonal fruit appetiser
Waffles with caramel and cinnamon butter
Bearing in mind the food is prepared at 30,000 feet with limited resources, it was not too bad. I thought the fish was over-cooked and dry, and the waffles were not the best I've ever had. But as I say, taking into account the circumstances, it was enough to keep hunger away.
The champagne was Laurent-Perrier Grand Siecle.
Upon arrival at BKK, all the crew luggage arrived first, followed by a mix of some bags tagged priority, and others which were not.