layz

^ Goodbye grey gloop!
Sounds positive. Unless the Malaysian dishes are just different coloured gloop

I wonder what changes will be on the menu.
Doesn't sound nice to me, but you can't please everyone all of the time.

Tobias-UK

cws, many thanks for the update. I've been flying around the US for the past few weeks so not visited the CCR for what seems like an age. Looking forward to trying the new offerings, do let us know what the quality is like.

Junior Tobias will be delighted the burger is safe, and the Mrs Tobias quite likes to start with the Caesar Salad.

abfab80

I can confirm that, at least to my taste buds, the beef is nice, I ordered it well done and it was tasteful with nice mash and juice. The parsnip soup, quite thick and also the desserts were nice too.

Land-of-Miles

I am looking forward to trying the new dishes in the near future a change is as good as a rest and all that.

Has anything been said about increasing the frequency of menu rotation? It has been almost 6 months since the last change and I hope it isn't another 6 months until the next change.

Private Pyle

Thanks for the updates CWS. Hopefully things really are improving now.

layz

What is the mash like? Is it like a puree or does it have texture?

corporate-wage-slave

Yes I did ask about that, and I specifically said that for regulars it was getting somewhat boring to look at the same options all the time. This is probably more of a factor for Flounge since in CCR well under 5% of users are CCR cardholders. I was told that yes they will be offering more menu choices in December, I got the impression that maybe one or two things will be swapped in and out rather than a full menu change. The big factor is the arrival of new cooking equipment and storage facilities. Even the new fridges open up a lot more options in terms of what they can do. The clear message being that BS was held back by the previous set-up, and that today/tomorrow more fairly represents what they want to do.

layz

Does T3 have the updated kitchens?

FlyerTalker6245

I appreciate your comments, cws, but I must confess I've become tired to hearing this over and over again. I really hope we won't need another round of excuses, false explanations and continue to put up with below par catering.

Howard Long

Not sure if you are referring to the kale and carrot puree of the beef dish or the mash in the duck dish. I can tell you about the former.

The kale and carrot puree is the best thing about the dish. I wouldn't call it a puree though, it is not uniform enough in texture, although I wouldn't call it lumpy either. More a mash. Really tasty, quite like mashed swede both in taste and texture.

WRT the beef itself, I asked for as rare as they could do, and ended up with something that I would say was medium to well done. While it was a little bit pinkish, it's rather bereft of meat juices. As a result the beef itself is tasty enough but the texture feels a bit powdery.

The sauce drizzle is quite reduced but there's almost none of it, so it adds little to the dish as a whole. The whole dish is rather too dry.

They ask for 15 minutes to make it. Being roasted, they pre-make a load and then do some final prep lake popping it in a frying pan and/or re-heat it during those extra few minutes. I'd hazard a guess that they just reheat it on a low heat judging by its apparent dryness.

I was hoping those 15 minutes would be a real game changer, but I'm sorry to say I am left on the disappointed side. In 15 minutes one can easily make a damn good steak from scratch.

My key test is if I were paying for it with cold hard cash in a restaurant on the high street, would I want to return? I'm afraid the answer is a definite "No".

corporate-wage-slave

Here are some updated photos as I work my way through the menu. A few more visits are needed to finish this off!

Winter Parsnip Soup



(with many thanks to layz for supplying the photo).

Classic Caesar salad

(I'll get around to this soon)

Beetroot and marinated feta cheese salad



This is served with a generous about of feta, very tasty and quite filling for a salad. Perhaps for two people to share, with a main dish?

Concorde Roast (please allow 15 minutes from order)

Rare:


Well done:


Gressingham Duck



Seared sea bass fillet



Hot smoked Scottish salmon fish cake



The BA Burger



This shows the new arrangement: no wooden plate (which got in the way of the serving process), steak chips and mayonnaise to put on the chips! The bun is also new, they've tried various alternatives (including ciabatta rolls) but have settled on a milk bun, which is light and slightly swet, to offset the meat. The underlying burger meat itself has not changed, but the cooking of it has, which makes a difference to its flavour and texture.

Roasted butternut squash risotto



(it's a medium sized helping, quite filling)

White chocolate cheesecake




Sticky toffee pudding



British cheese board

uk1

corporate-wage-slave

Thanks for posting! The food looks really good.

MarkedMan

Very much looking forward to trying it next week! Thanks for the pics.

xenole

Ah, the sticky toffee pudding with vanilla ice cream. Sure it was lemon sorbet as it was lemony in taste and nothing like ice cream.

matinicus rock

Cream Tea, or High Tea, by any chance? Have a late afternoon layover coming up and I'm already dreaming of clotted cream... ^^^