The menu



The wine list


Starters - salmon



Tasting notes:
I don’t love goats’ cheese (or indeed “curd”, which just sounds revolting) but the beetroot was enough to take the overtly goaty edge off the flavour and the salad was surprisingly palatable.
Salmon was great, although if anyone knows what the standard Avios compensation is that I can expect for accidentally drawing blood when shelling the prawn please let me know.

Mozzarella



Tasting notes:
‘Fit’. (The OH had this, not me, but I trust his judgment as he usually likes what I cook)

Cod main


Tasting notes:
One of the best meals I’ve ever had on an aircraft - genuinely superb. Nicely cooked, well spiced, rich and delicious. There is a modest amount of heat to it so if you’re chilli-phobic this may be best avoided.
Don’t make the same mistake I did, save some bread to mop up the spare sauce as it’s criminal to waste any.
I’m not a wine connoisseur, but the Sauvignon Blanc was dry, smooth and very drinkable without a hint of battery acid.

Pudding - lemon meringue bar


Tasting notes:
Don’t be put off by the meringue looking slightly like brûléed snot, this is another winner. The sharpness of the lemon and raspberry gives it a real zing that cuts through the sweetness.

Pudding - cheese


Tasting notes:
All very nice, only complaint is that the Brie seemed to have been sliced with a microtome.

Light meal - Reuben ciabatta


Tasting notes:
Bread with a side order of, err, bread. Minimal filling in the sandwich. The courgette and coleslaw gave this a bit of freshness but it was such a tiny amount. Chocolate mousse delicious though. A disappointment after such a great main meal.