Some splendid, and well thought through, suggestions there, PUCCI.
The problem with the current meal "timings" is that - as is the nature of aviation, many of those travelling will be on different time zones. SO it's essential to have something on offer at all times of day.
In any discussion of catering, particularly on sh*thaul, cost must factor into the debate. You can set out any menu you like, but when passengers choose LCCs to save £2 (even though it costs them more in the end in fees and inconvenience) then cost must be part of the discussion, front and centre.
(1) M&S would be lovely - I can't believe they don't have the capacity to deliver BA's entire supply, but you should remember BA does have an arrangement with Waitrose for the Club Kitchen. More probable is that BA's appallingly bad procurement dept doesn't have the nous to negotiate properly with M&S to make a deal work - though others on this board will have more insight than me on this point. As an aside, M&S is Northern Foods' (who currently do the catering) largest customer, so you're almost getting M&S under the current arrangement:
http://www.telegraph.co.uk/finance/m...d-factory.html
(2) Afternoon Tea is a peculiarly British concept, and it would be an aberration were British Airways not to offer it.
I love the sandwiches, the scones and the Rhodda's clotted heart attack lotion. A decent cuppa is what many of us crave when escaping from a week rescuing our European cousins from whatever Socialist folly has overtaken them this month.
Having that tea properly complemented with moist sandwiches, scones then washed down by something fizzy and French is, frankly, as close to nirvana as one might care to reveal one has come on an aircraft without assistance.
(5) British cheese would be a masterstroke, the stuff is cheap as chips as there is massive oversupply and it's much better suited to being served chilled. Single Gloucester, Red Leicester and others rotated on a monthly basis would be lovely.
BA seems to be bipolar about presenting British options - it certainly aims to do so, but if you look at what's on offer, there's often a heavy French influence there; perhaps there is a reason for that? Is the catering department infiltrated with them? Perhaps we should flush them out by inviting Virgin into the kitchens and see if they capitulate..!
(6) Ditch Willie's Irish chocs - what's that about?! - and stick with a proper English finger of home made fudge (no s......ing down the back) or similar. PUCCI has plenty of experience packing fudge, I'm sure, so it could double as a second career to while away her dotage.
(7) Normal sized wine bottles, such a good idea. It must be cheaper, would allow for better quality and stop people nicking them - even though those little bottles of pissenwasser are perfect for cooking with
ensuring plenty of decent wine left to properly lubricate the cook before he sits down.