LHR - SFO - January

Started off well on first flight of the year, despite equipment change and MX delay. SFO based crew were outstanding, and the meal was the best since the pandemic began.

PDB Sparkling Wine or Water, refill offered
Water bottles distributed after takeoff
Drinks before meal service (rare), no carts in aisle, and Purser and Galley FAs even pulled the mixed nuts in plastic tubs from each tray to serve with the beverage.

Purser described all entrees in detail:
- Chicken stuffed with porcini mushroom, served with stewed apricot and sweet potato relish, couscous with sliced almonds (was excellent)
- Beef tenderloin with bearnaise sauce, asparagus, potato wedges
- Ricotta cannelloni in marinara sauce

Served with warm packaged Viking rye bread, mesclun and mango side salad with honey mustard dressing.

Ice cream was Belgian chocolate chip (a change!), and was placed down after the main tray - perfect temperature.

Chardonnay was a 2017 Schug Carneros, Champagne was Lanson, Pinot Noir was a 2018 Etude. All were good and poured at seat with bottle. Other wines not seen.

Constant refills and fresh water bottles throughout flight.

Pre-arrival was same old Hamburger Wellington or Couscous/Vegetable plate.