Date: May 2012
Route: LHR [London Heathrow] (T5) – YYZ [Toronto Pearson] (T3)
Aircraft: B747-436, G-BNLK (1990)
Seats: 4K, 5K (First)
Boarding was through Door 2L, with no dual airbridges at this gate. After a few minutes’ waiting behind a gaggle of families, we made it to the aircraft door and were welcomed onboard and escorted to our seats through the mini Club World cabin and into the sanctuary of the 747’s nose. As this was a 70J configuration, this aircraft was fitted with BA’s new First cabin, the same as I had flown to Hong Kong in last spring.
On the seat was a cushion, with noise-reducing headphones, slippers and a blanket on the ottoman. Shortly after sitting down, a cabin crew member offered me a washbag and sleeper suit (pajamas). These were not delivered from the silver tray as they are supposed to be, but by hand. I’m not a fan of the current Anya Hindmarch washbag provided in First, but the REN and Dr Harris amenities within are good quality and do the trick of keeping one refreshed during a long flight.
Pre-departure beverage orders were taken, and I opted for a fresh orange juice. We had quite a lengthy (hour long) delay on the ground as baggage had to be offloaded, and during this time the safety video was played and the CSD introduced himself by name to everybody in the First cabin and kept us informed of the delay.
We departed on Runway 09R and were treated to a rolling takeoff from taxi.
Shortly after takeoff, hot towels were distributed and drinks orders taken, delivered with a ramekin of warmed mixed nuts. At this time, menus and wine lists were also handed out, and meal orders taken in status order, with passengers being addressed by name. As we had been upgraded, we were asked last of the 12 other passengers in the cabin, which I have no problem with. This did mean that my travelling companion didn’t receive her choice of the grilled chicken.
Below is the lunch menu for First cabins to much of North America for May 2012.
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Starters
Seared Scottish king scallop with broad bean puree and crispy porchetta
Grilled artichoke, Laverstroke Park Farm mozzarella and baby courgette salad
Pea soup with mint crème fraiche
Fresh spring salad with your choice of French dressing with golden rapeseed oil or cherry and elderflower dressing
Main
Roasted Herefordshire beef fillet with British purple asparagus, baby carrots and dauphinoise potatoes
Loch Fyne Scottish salmon, linguine with chive cream sauce and crispy soft shell crab
Poached and grilled free-range chicken with vegetable nage and Ratte potatoes
Deep-fried tofu with pesto and Asian-style noodle salad
Bistro Selection
Chicken à la king
Wagyu beef burger with Monterey Jack cheese, gherkin and onion
A selection of biscuits
A selection of cheese and fruit
Dessert
Toffee and chocolate parfait with toffee hazelnut sauce
Warm pineapple upside down pudding with hazelnut brittle and vanilla ice cream
Ice cream sundae custom made to your preference of ice cream, sauces and toppings
Cheese Plate
Rougette
Cropwell Bishop Shropshire Blue
Quickes Farmhouse Cheddar
Banon
Fresh fruit
Chocolates
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And here is the wine list, which also featured a range of spirits, digestifs and liqueurs, along with soft drinks of course.
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Aperitif
Kir Royale
Champagne
Laurent-Perrier Grand Siècle, Champagne, France
White
Mersault Les Clous 2008, Bouchard Père et Fils, Burgandy, France
Sancerre Cuvée Prestige 2010, Domaine de la Chézatte, Loire Valley, France
Pacific Rim Wallula Vineyard Riesling 2008, Columbia Valley, Washington, USA
Red
Château Camensac 2005, 5eme Grand Cru Classé, Haut-Médoc, Bordeaux, France
Freestone Pinot Noir 2008, Sonoma Coast, California, USA
Saint-Joseph Amphore d’Argent 2009, Northern Rhône, France
Dessert
Château de la Chartreuse 2005, Sauternes, Bordeaux, France
Warre’s 1992 Colheita Tawny Port
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For some reason we did not receive the amuse bouche (not listed on the menu but offered to other passengers in the full cabin). I had wondered whether this was because we were upgraded, but First should be fully catered for 14 passengers. Furthermore, the table setting did not include the signature red water glass, nor were serviettes placed on passengers’ laps, as service standard dictates. This set the tone of the crew really, as they were most certainly not the most professional or dedicated crew I’ve encountered. They did (almost) everything that was required of them, but not in a polished way at all. There was nothing ‘first class’ about the service.
The pea soup was divine, and whilst the Herefordshire beef was a little too rare for my liking (and way too rare for my travelling companion’s liking), the dish was nicely presented and of good quality. My pineapple pudding dessert was exquisite, and I am reliably informed that the toffee parfait was equally delicious. The quality of this catering was significantly improved over my last two First flights in 2011.
After dinner I changed into PJs in the washroom (I do love the washroom with the window on the 747!) and my bed was offered to be made and trousers hung in the galley (as my personal wardrobe was fully occupied).
When in fully flat, made-up bed mode, the new First seat is very comfortable indeed. However, I do miss the option to have a leg rest when in the seated position.
I didn’t really sleep at all on this day flight, rather just relaxed whilst watching the new Mission Impossible movie (enjoyable, if a little generic), and the hilarious Tower Heist (a comedic take on the original Die Hard), both enjoyed along with the fresh fruit selection.
It’s great to be able to split-screen the AVOD in new First and view the moving map at the same time as a movie. However, it is disappointing that the HD screen cannot be taken advantage of by the ageing Rockwell Collins IFE system.
The crew’s lack of attention to detail noticed when I visited the washroom and my bed was not re-made. Additionally, once I had changed into my normal clothes towards the end of the flight, the crew did not proactively offer to remove the bedding, and only did so on request.