Carfield

August 2018
British Airways First Class
BA 273 London Heathrow to San Diego

Pre-Appetizer
Antipasti plate featuring Cumbrian air-dried ham, Cumberland salami, Berkswell cheese, olives and sun-dried tomato




Starters
Loch Fyne Scottish Kinglas Smoked salmon fennel and kasha salad with compressed apple and dill and mustard dressing



Poached baby pear in Sauternes with fresh honeycomb, Cashel blue cheese dressing and pecan nuts

Asparagus soup with pecorino and chervil



Fresh seasonal salad with your choice of Caesar dressing or classic olive oil vinaigrette dressing

Main Courses
Seared fillet of Herefordshire beef with Café de Paris butter, grilled Portobello mushroom, slow-roasted tomatoes, and roasted Charlotte potatoes



Baked halibut and fresh linguini in a chive and caper butter sauce

Cajun fried chicken burger with chips, Louisiana cheese sauce, tomato relish and onion rings

Lemon and ricotta tortellini with violet glazed artichoke, shaved summer truffle and cream of leek

Black olive marinated tuna with Nicoise salad and warm herbed new baby potatoes

Desserts
Chocolate Mille Feuille



Warm Infused Lemon and almond Semolina Sponge Pudding
Vanilla Bean Ice Cream

Cheese Plate
Belton Farm Red Fox
Fourme D’Ambert
Double Barrel Lincolnshire Poacher
Normandy Camembert

Fresh Fruit
A selection of biscuits
Selection of chocolates

Light Meal
Starter
Twice-baked Parmesan and Gruyere soufflé



Main Courses
Main course salad of seared tiger prawns, fattoush and farro salad with a lemon and sumac dressing

Rigatoni pasta in a chestnut mushroom and pesto sauce with baby spinach and sun-dried tomatoes


Warm bacon roll

Dessert
Fresh fruit


269,273,279,281,283,285,287 FC 120F016-ROT2 8/18

Wine List
Champagnes and Sparking Wine
Kir Royale
A sparkling aperitif combining Crème de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing cocktail

Laurent-Perrier Grand Siècle, Champagne, France
Winston Estate Cuvée Brut NV, South Downs, England
Jacquart Rosé Mosaïque NV, Champagne, France

White Wines
Saint-Aubin Premier, Cru Le Charmois 2014, Au Pied du Mont, Chauve, Burgundy, France


Te Mata “Cape Crest” Suavignon Blanc 2014, Hawke’s Bay, New Zealand
Grüner Veltliner “Crazy Creatures” 2017, Weingut Malat, Kremstal, Austria

Red Wines
Chateau Dassault 2010, Saint-Emilion Grand Cru Classe, Bordeaux, France
Esk Valley Pinot Noir 2015, Marlborough, New Zealand
Chianti Classico Riserva DOCG 2013, Castello di Gabbiano, Tuscany, Italy

Dessert Wines
Stanton & Killeen Muscat NV, Rutherglen, Victoria, Australia
Warre’s 2000 Colheita Tawny Port

jfallesen

I had that recently on a flight from BLL and quite enjoyed it. Though I miss the chana masala (chickpea curry) that they served a few months back.

Quote:

PS: I know nothing about Hindu dietary rules but was surprised that the meal had the yoghurt and butter as I imagined that dairy product from cows would not be allowed?

Hindus happily eat dairy products. Ghee (clarified butter), youghurt and paneer cheese are quite popular. In fact, it is generally believed that the reason the cow has this status is that it is a provider of milk.

Interestingly, in Kerala it is very popular to eat beef – even for Hindus. The argument goes somewhere along the lines of only the cows being sacred so the male animals are fair game…

Carfield

September 2018
British Airways First Class
BA 286 San Francisco to London Heathrow

Pre-Appetizer
Cheese and Prosciutto ham canapé




Starters
Seared Scallop with carrot and ginger purée, aubergine caviar and Espelette spiced courgetti



Artichoke, truffle and potato salad with quail egg and pickled mushroom

Spiced butternut squash soup with roasted pumpkin seeds and a light curry oil


Fresh salad leaves with your choice of creamy pesto dressing or balsamic vinaigrette

Main Courses
Seared fillet of Midwestern grass-fed beef with mushroom ragout, creamed potato, garlic confit and Bordelaise sauce



Herb roasted monkfish with baby leeks, tagliatelle and lemon and ginger sauce

Chicken and mushroom pie, roasted fingerling potatoes, roasted parsnips and chicken jus

Orecchiette pasta with pea, tomato fricassee and Parmesan and rocket salad

Main course salad featuring smoked salmon with poached hen’s egg, warm buttered new potatoes and Hollandaise sauce

Desserts
Belgian chocolate cheesecake with mascarpone cream



Hot lemon pudding with lemom syrup
Ice Cream

Cheese Plate
Buttermilk Blue
Bûcheron – A French goat’s milk cheese surrounded by a bloomy white rind
Reading – It is a semi-soft cow’s milk cheese with a washed rind.

Fresh fruit

Breakfast
Enjoy a full breakfast a quick continental breakfast
To maximize your sleep time onboard, just ask your cabin crew


Beverages
Chilled fruit juice
An energizing fruit smoothie of peach and vanilla


Twinings: We’re pleased to offer you a selection of Twining’s most popular teas.
English Breakfast
Camomile
Mint
Earl Grey
Passion-Fruit Ceylon
Apple and Elderflower Green Tea
Superfruity


Coffee: specially coffee sourced direct from smallholder farmers in Peru and roasted in small batches in East London – “Union: Hand-roasted coffee”
Espresso
Americano
Latte

Starters
A selection of yogurts
Greek yogurt with mixed berry compote
Fresh seasonal fruit appetizer


A wide selection of breakfast pastries and rolls


Main Courses
Traditional English breakfast of scrambled eggs, Irish bacon, sausage, rösti potatoes, sautéed mushrooms and grilled tomato

Mushroom, cheese and sausage frittata

Sweet mascarpone French toast with berry compote



206,208,278,284,286 FC 121F016-ROT1 9/18

Wine List
Champagnes and Sparking Wine
Kir Royale
A sparkling aperitif combining Crème de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing cocktail

Laurent-Perrier Grand Siècle, Champagne, France (V)
Gusbourne Brut Reserve 2015, Kent, England
Lanson Rosé NV, Champagne, France (V)

White Wines
Montagny 1er Cru 2015, Bouchard Père et Fils, Burgundy, France
Little Beauty Sauvignon Blanc 2017, Marlborough, New Zealand
Ried Am Zaum Pinot Blanc 2016, Weingut Malat, Wachau, Austria

Red Wines
Chateau Batailley 2008, Grand Cru Classé, Pauillac, Bordeaux, France


Complicated Pinot Noir 2016, Sonoma Coast, California, USA (V)
Chianti Classico Riserva DOCG 2013, Castello di Gabbiano, Tuscany, Italy

Dessert Wines
Stanton & Killeen Muscat NV, Rutherglen, Victoria, Australia
Warre’s 2000 Colheita Tawny Port (V)

FEMW

Carfield

September 2018
British Airways First Class
BA 287 London Heathrow to San Francisco International



Pre-Appetizer
Antipasti featuring Cumbrian air-fried ham, Cumberland salami, Berkswell cheese, olives and sun-dried tomato



Starters
Seared Hand-dived scallops, sweetcorn purée with smoked paprika and corn bread




Baked herb-crusted Camembert cheese with pear and onion chutney with char-grilled ciabatta

Curried parsnip soup with parsnip crisp


Fresh seasonal salad served with your choice of aged balsamic vinaigrette or honey mustard dressing

Main
Seared fillet of Herefordshire beef and salt beef croquette with dauphinoise potato, cep aioli and caper beurre noisette



Roasted fillet of stone bass with crushed ratte potatoes, sautéed girolle mushrooms and chive butter sauce

Slow braised Suffolk pork cheek with celeriac puree, buttered kale and red wine jus

Vegetable korma with jeera pilau, pakora and naan bread

Main course salad of char-grilled maple British corn-fed chicken with new potatoes, poached duck egg and avocado, lime and chili salsa

Desserts
Black Forest cylinders dusted with almonds
Warm toffee apple bread and butter pudding



Vanilla Bean Ice Cream

Cheese Plate
Cenarth Brie
Cave Aged Wookey Hole Cheddar
Tomme De Savoie
Shropshire blue

Fresh Fruit
A selection of biscuits
Selection of chocolates

Light Meal


Starter
Warm artichoke, wild mushroom and truffle frittata



Main Courses
Warm seared Scottish salmon on a giant couscous salad with apricots and creamy mint dressing

Rigatoni pasta in a chestnut mushroom and pesto sauce with baby spinach and sun-dried tomato

Warm bacon roll




Dessert
Fresh Fruit


Beverages
Twinings: We’re pleased to offer you a selection of Twining’s most popular teas.
English Breakfast
Camomile
Mint
Earl Grey
Passion-Fruit Ceylon
Apple and Elderflower Green Tea
Superfruity

Coffee: specialty coffee sourced direct from smallholder farmers in Peru and roasted in small batches in East London – “Union: Hand-roasted coffee”
Espresso
Americano
Latte


Wine List
Champagnes and Sparking Wine
Kir Royale
A sparkling aperitif combining Crème de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing cocktail

Laurent-Perrier Grand Siècle, Champagne, France (V)
Gusbourne Brut Reserve 2015, Kent, England
Lanson Rosé NV, Champagne, France (V)

White Wines
Montagny 1er Cru 2015, Bouchard Père et Fils, Burgundy, France


Little Beauty Sauvignon Blanc 2017, Marlborough, New Zealand
Ried Am Zaum Pinot Blanc 2016, Weingut Malat, Wachau, Austria

Red Wines
Chateau Batailley 2008, Grand Cru Classé, Pauillac, Bordeaux, France
Complicated Pinot Noir 2016, Sonoma Coast, California, USA (V)
Chianti Classico Riserva DOCG 2013, Castello di Gabbiano, Tuscany, Italy

Dessert Wines
Stanton & Killeen Muscat NV, Rutherglen, Victoria, Australia
Warre’s 2000 Colheita Tawny Port (V)


269,273,279,281,283,285,287 FC 120F016-ROT3 9/18

SFO777

London LHR to Cairo CAI
British Airways BA 155
787-800
5:15pm-11:00pm
September 12, 2018
Business Class


And finally today, off to Cairo on the last leg of my pretty amazing Cairo-Honolulu roundtrip fare. Unfortunately, today on a BA 788. It may be a new plane, but it's the same old BA Business Club cabin configuration and seats... one of the worst in the skies. But at less than $200, hard to beat.

Today's menu...











Despite the awful product, service was excellent notable from a wonderful forward cabin FA Mohammed.



Showtime, BA Club World style.



My smoked salmon starter was very nice. Loch Fyne smoked salmon with truffle yuzu dressing and avocado.







For my main, the Grilled chicken supreme with handmade potato gnocchi, rosemary cream sauce and ratatouille.



Delicious.





Once again, the BA soft product was excellent. But the BA hard product is just plain awful and not enough to make me want to willingly fly BA... except at an amazing price. And with my 4 BA flights for the year, no need to fly BA for at least 12-18 months.

Prospero

Great photos SFO777 and a nice memento of the old catering. There can't be many routes left that haven't been upgraded

kaizenflying

BA Club World Tokyo Haneda - LHR, September 2018. 08:50 departure from Tokyo but a full lunch service delivered from 09:30. Excellent crew, some good food and plenty of mid-flight individual drink orders taken. Drinking red wine and then port mid-morning Japan time felt a bit strange but I then slept well!

PUCCI GALORE

I am sure that we will all miss you greatly.

lost_in_translation

Frankly, I find it just a little bit sad that even when the topic of the thread is strictly limited to BA food pictures, SFO777 still has to get a dig in about not liking the Club World seat.

I imagine he'll be taking LH/AZ/TK on a shorthaul configured A320 or EgyptAir direct from LHR in an angled-flat seat to CAI next time instead, then, given BA's product is so sub-par on the route!

Carfield

October 2018
British Airways First Class
BA 286 San Francisco to London Heathrow

Pre-Appetizer
Cheese and Prosciutto ham canapé





Starters
Balik smoked salmon with dill crème fraiche, beetroot and caviar




Char-grilled asparagus with balsamic, sun-dried tomato, olive and Parmesan salad

Sweetcorn Soup with sautéed sweetcorn and piquillo pepper salsa



Fresh salad leaves with your choice of creamy ranch dressing or whole-grain mustard vinaigrette

Main Courses
Seared fillet of Midwestern grass-fed beef with polenta chips, Portobello mushroom, cherry tomatoes and béarnaise sauce





Baked Atlantic fillet of cod with saffron potatoes, fava beans and a lobster brandy sauce

Pancetta-wrapped breast of chicken with roasted vegetables, courgette risotto and salsa verde

Wild mushroom arancini with marinated baby beet, butternut squash and pistachio crumble

Main course salad featuring warm pulled ham hock with minted new potatoes and whole-grain mustard and Parmesan dressing

Desserts
Lemon tart with fresh raspberries and raspberry coulis
Hot apple and blackberry crumble



Ice Cream

Cheese Plate
Valdeón – A Spanish cow’s milk cheese, semi-soft, with a very intense blue flavor
Double Crème Brie – This soft, ripened cheese is made from fresh cow’s milk.
Prairie Breeze Cheddar – A hybrid between Cheddar and the Emmental cheeses

Fresh fruit

Breakfast
Enjoy a full breakfast a quick continental breakfast
To maximize your sleep time onboard, just ask your cabin crew


Beverages
Chilled fruit juice
An energizing fruit smoothie of mango and banana


Twinings: We’re pleased to offer you a selection of Twining’s most popular teas.
English Breakfast
Camomile
Mint
Earl Grey
Passion-Fruit Ceylon
Apple and Elderflower Green Tea
Superfruity

Coffee: specialty coffee sourced direct from smallholder farmers in Peru and roasted in small batches in East London – “Union: Hand-roasted coffee”
Espresso
Americano
Latte


Starters
A selection of yogurts
Greek yogurt with peach compote
Fresh seasonal fruit appetizer
A wide selection of breakfast pastries and rolls



Main Courses
Traditional English breakfast of scrambled eggs, Irish bacon, sausage, rösti potatoes, sautéed mushrooms and grilled tomato

Sausage and mozzarella cheese frittata with grilled tomato and roasted potato wedges

Warm Belgian waffles with fresh berries and maple syrup




206,208,278,284,286 FC 121F016-ROT2 10/18

Wine List
Champagnes and Sparking Wine
Kir Royale
A sparkling aperitif combining Crème de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing cocktail

Laurent-Perrier Grand Siècle, Champagne, France (V)
Gusbourne Limited Release Twenty Fifteen, Kent, England
Lanson Rosé NV, Champagne, France (V)

White Wines
Chablis 1er Cru Vau de Vey 2016, Domaine Jean-Marc Brocard, Burgundy, France


Sancerre “Les Côtes” 2017, Domaine Roblin, Loire, France (V)
A to Z Wineworks Pinot gris 2016, Oregon, USA

Red Wines
Chateau Batailley 2008, Grand Cru Classé, Pauillac, Bordeaux, France


Complicated Pinot Noir 2016, Sonoma Coast, California, USA (V)
Chianti Classico 2015 DOCG, Fattoria Viticcio, Greve in Chianti, Italy

Dessert Wines
Serifried “Sweet Agnes” Late Harvest Riesling 2016, Nelson, New Zealand (V)
Warre’s 2000 Colheita Tawny Port (V)

Carfield

October 2018
British Airways First Class
BA 294/296 Chicago O’Hare to London Heathrow

Dinner
Starters
Poached marinated king prawns, tomato carpaccio, sauce Armstrong

Tom ka gai soup with chicken, mushroom, red pepper, cilantro

Fresh salad leaves with your choice of Thousand Island dressing or red wine vinaigrette and fresh herbs

Main Courses
Grilled lamb chops, pea mousseline, fried aubergine with chimichurri salsa

Grilled Chilean seabass, gazpacho sabayon, ratatouille, pan-fried potatoes

Agnolotti pasta, braised beef cheek, celery thyme jus

Main course salad of teriyaki salmon, sushi rice onigiri, quinoa, wakame, teriyaki dressing

Bistro Selection
Hot chocolate with pistachio and white chocolate chip cookies
A selection of biscuits
A selection of cheese and fruit

Dessert
Chilled chocolate fondant, sea salt caramel and hazelnut brittle

Cheese Plate
Valdeón – A Spanish cow’s milk cheese, semi-soft, with a very intense blue flavor
Mini Brie – this soft, ripened cheese is made from fresh cow’s milk
Prairie Breeze Cheddar – A hybrid between Cheddar and the Emmental cheeses

Fresh fruit

Breakfast
Enjoy a full breakfast a quick continental breakfast
To maximize your sleep time onboard, just ask your cabin crew

Beverages
Chilled fruit juice
An energizing go green smoothie

Twinings: We’re pleased to offer you a selection of Twining’s most popular teas.
English Breakfast
Camomile
Mint
Earl Grey
Passion-Fruit Ceylon
Apple and Elderflower Green Tea
Superfruity

Coffee: specialty coffee sourced direct from smallholder farmers in Peru and roasted in small batches in East London – “Union: Hand-roasted coffee”
Espresso
Americano
Latte

Starters
A selection of yogurts
Superbowl of Greek yogurt, fruit and nuts and seeds
Fresh seasonal fruit appetizer
A wide selection of breakfast pastries and rolls
Warm sesame bagel with cream cheese, bacon and tomato

Main Courses
Traditional English breakfast of scrambled eggs, pork sausage, back bacon, rösti potatoes, oven roasted plum tomato

Egg white tortilla with smoked salmon and avocado

Baked French toast with berries, vanilla sauce

294,296 FC 121S006-ROT1 10/18

Wine List
Champagnes and Sparking Wine
Kir Royale
A sparkling aperitif combining Crème de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing cocktail

Laurent-Perrier Grand Siècle, Champagne, France (V)
Gusbourne Limited Release Twenty Fifteen, Kent, England
Lanson Rosé NV, Champagne, France (V)

White Wines
Chablis Grand Cru Valmur 2015, Domaine Jean-Marc Brocard, Burgundy, France (V)
Paul Cluver Sauvignon Blanc 2017, Elgin, South Africa
Grüner Veltliner “Crazy Creatures” 2017, Weingut Malat, Kremstal, Austria (V)

Red Wines
Chateau Prieuré-Lichine 2011, Cru Classé, Margaux, Bordeaux, France
Complicated Pinot Noir 2016, Sonoma Coast, California, USA (V)
Chianti Classico 2015 DOCG, Fattoria Viticcio, Greve in Chianti, Italy

Dessert Wines
Muscat de Beaumes de Venise 2016, Vin Doux Naturel, Domaine de la Pigeade, France
Warre’s 2000 Colheita Tawny Port (V)

Carfield

October 2018
British Airways First Class
BA 287 London Heathrow to San Francisco International

Pre-Appetizer
Antipasti featuring Cumbrian air-fried ham, Cumberland salami, Berkswell cheese, olives and sun-dried tomato

Starters
Chicken liver parfait with red currant gel and char-grilled ciabatta

Gorgonzola and walnut ravioli with goat’s cheese crumble, candied pumpkin seeds and pumpkin cream sauce

French onion soup with Parmesan cheese twist

Fresh seasonal salad served with your choice of blue cheese dressing or Dijon mustard dressing

Main
Seared fillet of Herefordshire beef and salt beef croquette with dauphinoise potato, cep aioli and caper beurre noisette

Grilled fillet of Atlantic monkfish and lobster bisque with char-grilled vegetables

Slow braised lamb shank with creamed potatoes, roasted baby carrot and sautéed savoy cabbage

Pan-fried potato gnocchi and artichoke puree with baby vegetables and pine nut cream

Main course salad of warm seared sea trout with clementine, pomegranate and a lemon and thyme vinaigrette

Desserts
Polenta and olive oil cake with crunchy almond granola
Warm blueberry and nectarine cinnamon crumble
Vanilla Bean Ice Cream

Cheese Plate
Gillot Camembert
Barber’s Sweet Red Leicester
Stilton
Blackstone Vintage Cheddar

Fresh Fruit
A selection of biscuits
Selection of chocolates

Light Meal

Starter
Spiced chickpea cakes with caponata vegetables, carrot puree, tomato sponge and orange and thyme dressing

Main Courses
Char-grilled chicken with Parma ham lardons, Caesar salad and Caesar dressing

Doubled baked Shropshire blue cheese soufflé with candied chantenay carrots, char-grilled pear, caramelized walnuts and herb cream sauce

Warm bacon roll

Dessert
Fresh Fruit

Beverages
Twinings: We’re pleased to offer you a selection of Twining’s most popular teas.
English Breakfast
Camomile
Mint
Earl Grey
Passion-Fruit Ceylon
Apple and Elderflower Green Tea
Superfruity

Coffee: specialty coffee sourced direct from smallholder farmers in Peru and roasted in small batches in East London – “Union: Hand-roasted coffee”
Espresso
Americano
Latte

Wine List
Champagnes and Sparking Wine
Kir Royale
A sparkling aperitif combining Crème de Cassis (a blackcurrant liqueur) with Champagne, creating a refreshing cocktail

Laurent-Perrier Grand Siècle, Champagne, France (V)
Gusbourne Limited Release Twenty Fifteen, Kent, England
Lanson Rosé NV, Champagne, France (V)

White Wines
Chablis 1er Cru Vau de Vey 2016, Domaine Jean-Marc Brocard, Burgundy, France
Sancerre “Les Côtes” 2017, Domaine Roblin, Loire, France (V)
A to Z Wineworks Pinot gris 2016, Oregon, USA

Red Wines
Chateau Batailley 2008, Grand Cru Classé, Pauillac, Bordeaux, France
Complicated Pinot Noir 2016, Sonoma Coast, California, USA (V)
Chianti Classico 2015 DOCG, Fattoria Viticcio, Greve in Chianti, Italy

Dessert Wines
Serifried “Sweet Agnes” Late Harvest Riesling 2016, Nelson, New Zealand (V)
Warre’s 2000 Colheita Tawny Port (V)

269,273,279,281,283,285,287 FC 120F016-ROT1 10/18

BoB-O

Just a quick note that I had the Pork Belly in J on BA119 (LHR->BLR). It was amazingly good. Pork was just the right kind of fatty, potatoes were great, and the sauce was to die for. If you get offered this dish, it's worth a try.



BA Pork Belly

BotB

BA 250 (SCL to LHR) 26th Nov. CW

It's been quite a few months since I've flown long haul with BA in CW and I have to say I was very pleasantly surprised (positively) by the improvements in the food.

The CW cabin (789) was full (one seat spare only over both areas) and the crew that I interacted with was typical of the BA experience (most were brilliant and a real credit to the airline, others have made the wrong career choice in my opinion).

Anyway, to the food, all very tasty, even if the photos don't do it justice. The beef was still pink in places and the taste of all items served was great. I'm really pleased to see these changes and the food is now something I'll factor into my decisions about which airline to use on trips. (at least compared to Air Canada and Virgin Atlantic).

The pictures: (not in the order I'd like but can't seem to edit it without a lot of hassle so a bit of a jumble I'm afraid!)

Rose Champers and mixed nuts after take off.



Breakfast (Cold plate served first).


Cheese plate


Amazing English Breakfast as second portion of breakfast (tasted very good)


The main for the evening meal (beef), not too overcooked...some spots were actually pink!


Starter for the main (supposed to be peppercorn duck but didn't taste the peppercorn, still was nice if somewhat overcooked).