BA293 and BA225 in First.

Welcome to FIRST.
British Airways ultimate flying experience showcases
fine dining inspired by the collective contributions
of the British Airways Culinary Council.
This team of renowned chefs is recognised individually for their unique
specialities, skills and dedication to their craft.
Michel Roux, OBE – The Waterside Inn, Bray
Shaun Hill – The Merchant House, Ludlow
Richard Corrigan – Lindsay House, Soho and Bentley’s, Piccadilly
Liam Tomlin – Capetown, South Africa
Mark Edwards – London
Vineet Bhatia – Rasoi, Sloane Square
Nicholas Lander – The Financial Times, London
Jancis Robinson, OBE, M.W.
and our newest members
Claire Clarke – French Laundry, California
Paisarn Cheewinsiriwat – Chiva-Som, Thailand
All rose to the challenge of creating the ultimate inflight dining experience.
Despite the constraints of an aircraft, the Culinary Council has developed
superior quality menus without compromising individual culinary styles,
designed to meet your needs, be it well-being, snacking or a little indulgence.
Of course, you are in control. Just choose what and when to eat,
and your crew will freshly prepare your meal.
We trust that their creations will please the eye, delight the palate
and most importantly, make your journey a pleasurable one.

MENU
Welcome to the FIRST dining experience, where you are
in control of when and what you eat. Please create your own
menu combination, from a light snack to a complete meal.
STARTERS
Loch Fyne kinglas smoked salmon and caviar crème fraîche
Richard Corrigan’s wild mushroom and truffle oil risotto with croûte
Carrot and red lentil soup with orange crème fraîche
Fresh salad leaves with your choice of tomato and basil oil dressing
or mustard mayonnaise
MAIN
Fillet steak with freshly seared foie gras, glazed shallots and Madeira jus
Garlic and herb-crusted roast cod with watercress sauce
Duchy of Cornwall free-range sausages, red onion jus and mashed potatoes
Salad of spicy chicken with warm tomato and cumin dressing
PLEASE FEEL FREE TO REQUEST AN ALTERNATIVE SELECTION OF VEGETABLES FROM THE MENU.
DESSERT
Banana tarte Tatin with vanilla ice cream
Shaun Hill’s white chocolate and strawberry terrine with shortbread biscuits
and chunky strawberry coulis
SNACKS
Bacon roll served with tomato ketchup
Penne pasta with your choice of cherry tomato and basil sauce
or quattro formaggio sauce
Duchy of Cornwall biscuits
A selection of cheese and fruit

CHEESE PLATE
Quickes Cheddar – This full-bodied cheese is made of cow’s milk by one
of the famous cheesemakers in England.
Oxford Blue – Soft and creamy with a mild flavour, this cheese is made
from cow’s milk.
Tornegus – This semi-hard unpasteurised cheese is made from cow’s milk
and herbs.
UNPASTEURISED CHEESE MAY POSE A HEALTH RISK TO CERTAIN GROUPS OF PEOPLE
INCLUDING PREGNANT WOMEN, THE ELDERLY, THE VERY YOUNG AND THOSE
WHOSE SYSTEMS MAY BE IMMUNOCOMPROMISED.
A basket of fresh fruit
Your choice of
Espresso, cappuccino, coffee, decaffeinated coffee, tea or herbal tea
REFRESHMENTS
SANDWICHES
Prawn and dill
Free-range egg salad
Honey mustard chicken with spinach
Mature Cheddar cheese and tomato with red onion marmalade
PÂTISSERIE
Dundee cake, chocolate and orange victoria sponge and coconut macaroon

CHAMPAGNE
Alfred Gratien Cuvée Paradis
A remarkably luxurious deluxe cuvée Champagne produced from Chardonnay
and Pinot Noir grapes from, exclusively, grand cru vineyards. This was a big
favourite in the Concorde Cellar.
WHITE WINES
Chassagne-Montrachet 1er Cru Clos Saint Jean 2003, Paul Pillot
This wine is both powerful and assertive, the scented aroma developing
fragrantly in the glass before leading into a full-bodied, rich oaky flavour.
d’Arenberg “The Hermit Crab” Viognier Marsanne 2004, McLaren Vale
Eccentric Australian winemaker Chester Osborn grows these two Rhône Valley
varieties in his McLaren Vale vineyards. The wine is soft, rounded and peachy
with a delicately floral finish.
Renwood Select Series Viognier 2004
The Viognier grape is hand-picked from selected sites to give a rich style
with a dominant flavour of fresh white peach.
or
Wente Riva Ranch Reserve Chardonnay 2003, Arroyo Seco
This is high quality, archetypal Californian Chardonnay – rounded with wellintegrated,
toasty oak with a thrilling array of citrus and tropical fruit flavours.
RED WINES
Château Talbot 1995, Grand Cru Classé Saint-Julien
Talbot is such a consistent performer and shows all the silky texture
and suppleness one has come to expect from the great Saint-Julien châteaux.
Beaune 1er Cru Champimonts 2001, Domaine Jacques Prieur
2001 was a fantastic vintage for red Burgundy – this has a great aroma
of fresh raspberry and a vibrant, mouth-filling flavour.
Treana Central Coast Red 2002, Paso Robles
A blend of Cabernet, Merlot and Syrah from California’s central coast –
ripe and full-bodied with intense blackberry and plum flavours.
DESSERT WINES
Clos Labère 1999, Sauternes
A brilliant mid-gold colour and a bouquet of honey and beeswax precede
a delicious mouthful of apricot and dried figs, sweet and rich but fresh and clean.
Warre’s 1988 Colheita Port
Complex, sweet, nutty flavours offer an admirable after-dinner glass.
SPIRITS, DIGESTIFS AND LIQUEURS
We offer a complete range of classic and timeless spirits, digestifs and liqueurs
including Gonzalez Byass Sherries, Johnnie Walker Blue Label Scotch Whisky,
Tanqueray No. Ten Gin, Smirnoff Black Label Vodka, The Glenlivet 18-year-old
Single Malt Whisky, Woodford Reserve Kentucky Whiskey and Camus XO
Cognac.
SOFT DRINKS
A selection of traditional and modern drinks
Highland Spring still or sparkling mineral water
CIHY