Apologies, taken during turbulence!

Menus should be available on Band 3/4 flights - however, along with the introduction of the new catering there have also been some changes to the way in which the product is loaded in the galleys, and crew are still getting their heads round where things have been loaded on Day 1. There should be a choice of two whites and two reds in Club Europe.

The white will will most likely be a Bourgogne/Burgundy (Chardonnay) and a New Zealand Sauv Blanc; the red choice should be between a French Malbec and a Bordeaux. These are bulk loaded in a drawer in the front galley - but unless the crew know this information in advance, or have a good rummage through the drawer, they may not notice.