Beef cheeks, which are very tender and nicely complemented by the chimichurri. Paired with a very decent Bordeaux but I’m afraid this was a non-work trip that started with the brilliant 14 year old Mortlach in the EDI lounge and went downhill from there so no idea of the vineyard/vintage .



Then the Espresso mascarpone cake because who doesn’t need another photo of that!



But actually the culinary highlight of this flight was the “light meal” (yes ok I had sobered up a bit by then!) with a quinoa and goat’s cheese salad followed by a wild mushroom and kale quiche and then my favourite BA F dessert- raspberry and lemon meringue!