Jun 23, 2014, 2:52 am
Last edit by: KARFA
This thread is archived - there is a Concorde Room (CCR) LHR 2015 menu thread here.
This thread gives the current catering options for the Concorde Room (CCR), which is airside by South Security. This lounge is open to passengers flying BA on a First ticket or Concorde card holders. The catering supplier was changed on 2 May 2013 to BaxterStorey.
The current catering options in the CCR can be found in the first post in the thread, or you can click here. The current (August) JFK CCR menu is shown in post 176.
Catering options - other LHR lounges
Galleries First (Flounge) LHR: Dining menu and food options 2014 - T3 & T5
Galleries Club lounges LHR: Dining menu and food options from 2013 (n.b. no separate 2014 thread) - T3 and T5
International Lounge Terminal 1 LHR - catering options from May 2013 (n.b. no separate 2014 thread) - T1 international flights
For the First and Club lounges at Gatwick and the UK domestic lounges in Newcastle, Manchester, Edinburgh, Glasgow, Belfast, Leeds, and Aberdeen:
First Lounge London Gatwick (North terminal): Catering options from April 2013 (n.b. no separate 2014 thread) - see post 2 for the text of BA's leaflet on the supplier changeover
Galleries Club Lounge Gatwick (North Terminal): Catering options from April 2013 (n.b. no separate 2014 thread)
UK Domestic lounges (outside London) - catering arrangments from April 2013 (n.b. no separate 2014 thread)
For information on the BaxterStorey changeover in 2013:
New lounge catering contract : BaxterStorey replaces Compass - effective 1 May 2013
Your recent feedback on catering in our lounges - note from BA Executive Club.
BA Champagne & Wine Thread
The 2014 BA Champagne & Wine Thread - covers LHR & LGW lounges and in the air
Archived food & drink threads:
Concorde Room (CCR) LHR : menus 2013 - T5 only
Galleries First (Flounge) LHR: Dining menu and food options 2013 - T3 and T5
The 2013 BA Champagne & Wine Thread - covers LHR & LGW lounges and in the air
This thread gives the current catering options for the Concorde Room (CCR), which is airside by South Security. This lounge is open to passengers flying BA on a First ticket or Concorde card holders. The catering supplier was changed on 2 May 2013 to BaxterStorey.
The current catering options in the CCR can be found in the first post in the thread, or you can click here. The current (August) JFK CCR menu is shown in post 176.
Catering options - other LHR lounges
Galleries First (Flounge) LHR: Dining menu and food options 2014 - T3 & T5
Galleries Club lounges LHR: Dining menu and food options from 2013 (n.b. no separate 2014 thread) - T3 and T5
International Lounge Terminal 1 LHR - catering options from May 2013 (n.b. no separate 2014 thread) - T1 international flights
For the First and Club lounges at Gatwick and the UK domestic lounges in Newcastle, Manchester, Edinburgh, Glasgow, Belfast, Leeds, and Aberdeen:
First Lounge London Gatwick (North terminal): Catering options from April 2013 (n.b. no separate 2014 thread) - see post 2 for the text of BA's leaflet on the supplier changeover
Galleries Club Lounge Gatwick (North Terminal): Catering options from April 2013 (n.b. no separate 2014 thread)
UK Domestic lounges (outside London) - catering arrangments from April 2013 (n.b. no separate 2014 thread)
For information on the BaxterStorey changeover in 2013:
New lounge catering contract : BaxterStorey replaces Compass - effective 1 May 2013
Your recent feedback on catering in our lounges - note from BA Executive Club.
BA Champagne & Wine Thread
The 2014 BA Champagne & Wine Thread - covers LHR & LGW lounges and in the air
Archived food & drink threads:
Concorde Room (CCR) LHR : menus 2013 - T5 only
Galleries First (Flounge) LHR: Dining menu and food options 2013 - T3 and T5
The 2013 BA Champagne & Wine Thread - covers LHR & LGW lounges and in the air
Concorde Room (CCR) LHR : menus 2014
Aug 23, 2014, 6:06 am
#211
FlyerTalk Evangelist
Join Date: Jun 2004
Location: LON, ACK, BOS..... (Not necessarily in that order)
Programs: **Mucci Diamond Hairbrush** - compared to that nothing else matters (+BA Bronze)
Posts: 15,129
when I had input on project names many years ago, I would name them after Shakespeare plays. Project Tempest didn't get off to a great start though....
(apols, I should really be using multi-quote thingymetthing than all separate posts. having a slow (brain wise) Saturday).
(apols, I should really be using multi-quote thingymetthing than all separate posts. having a slow (brain wise) Saturday).
Aug 23, 2014, 6:10 am
#212
Ambassador, British Airways Executive Club, easyJet and Ryanair
Join Date: Sep 2011
Location: UK/Las Vegas
Programs: BA Gold (GGL/CCR)
Posts: 15,926
Aug 23, 2014, 7:26 am
#213
Moderator, Iberia Airlines, Airport Lounges, and Ambassador, British Airways Executive Club
Original Poster
Join Date: Feb 2010
Programs: BA Lifetime Gold; Flying Blue Life Platinum; LH Sen.; Hilton Diamond; Kemal Kebabs Prized Customer
Posts: 63,804
Never mind, if perhaps Jimmie76 could venture over to the carbohydrate side of the menu, that would be much appreciated!
Aug 23, 2014, 7:38 am
#214
FlyerTalk Evangelist
Join Date: Jun 2004
Location: LON, ACK, BOS..... (Not necessarily in that order)
Programs: **Mucci Diamond Hairbrush** - compared to that nothing else matters (+BA Bronze)
Posts: 15,129
Aug 23, 2014, 7:39 am
#215
FlyerTalk Evangelist
Join Date: Jun 2004
Location: LON, ACK, BOS..... (Not necessarily in that order)
Programs: **Mucci Diamond Hairbrush** - compared to that nothing else matters (+BA Bronze)
Posts: 15,129
I'll be there for Breakfast, but I'll get as much as I can photographed through my ageing Blackberry.
Aug 23, 2014, 8:06 am
#216
Join Date: Apr 2005
Location: London
Programs: BA Lifetime Gold & GGL & CCR, HH Diam, Bonvoy Titanium, IHG Spire, Tastecard
Posts: 7,549
And, your tip of putting cables into a separate bag (I am actually using the 'female' CW Bag that I won in Jersey courtesy of Uncle T for that) has worked well so far.
And to stop KARFA from worrying, all ok so far on the deodorant front.
Happy Flying.
Aug 27, 2014, 12:48 am
#217
Join Date: Apr 2005
Location: London
Programs: BA Lifetime Gold & GGL & CCR, HH Diam, Bonvoy Titanium, IHG Spire, Tastecard
Posts: 7,549
my colleague and I both had the steak again last night and it was much thicker last night than on Friday (when I took the picture) which made it even better (I had assumed it was meant to be waver (ish) thin).
no puds for us last night so no new pic of the food as we had a work dinner to attend at the other end.
It was quite fun / interesting seeing the experience through his eyes (he loved it - compared it to a gentleman's club) as he's a blue (though likes flying and airlines and BAEC) so was completely new. he will be teasing my boss today as my boss flies very hard (weekly commute) to just maintain Gold and he wishes he could be an FTer and has never been to GGL (and there's all sorts of cheeky banter between us about it all).
happy flying
Aug 27, 2014, 1:50 am
#218
Join Date: Jan 2014
Programs: GGL
Posts: 490
The T5 CCR food is embarrassingly poor. Like (I suspect most?) I don't visit the restaurant when ticketed long haul, as flight times work for dining on board; lunch (westbound) or dinner (south and east). The restaurant only comes into play on (rare) European flights when deploying the card.
En route to Madrid a couple of weeks ago, for what is developing into a traditional August gathering, I had guested a friend into the CCR. This might be a subject worthy of its own thread: he is a Qantas boy, and on all joint travel with either BA or QF I seem to be on the receiving end of passive smugness in the superiority of QF.
Back in the CCR restaurant, a short time after ordering, he is told that they have run out of duck, and that although the rest of the dish would be the same "the duck now comes from a cow". It then arrived suspiciously quickly, was luke-warm and barely edible. The sea bream arriving some 5 minutes later was little better. The last time we had dined together in an airport was the new QF lounge at SIN.
What is so difficult about producing a relatively small number of covers with freshly prepared food off a limited menu?
En route to Madrid a couple of weeks ago, for what is developing into a traditional August gathering, I had guested a friend into the CCR. This might be a subject worthy of its own thread: he is a Qantas boy, and on all joint travel with either BA or QF I seem to be on the receiving end of passive smugness in the superiority of QF.
Back in the CCR restaurant, a short time after ordering, he is told that they have run out of duck, and that although the rest of the dish would be the same "the duck now comes from a cow". It then arrived suspiciously quickly, was luke-warm and barely edible. The sea bream arriving some 5 minutes later was little better. The last time we had dined together in an airport was the new QF lounge at SIN.
What is so difficult about producing a relatively small number of covers with freshly prepared food off a limited menu?
Aug 29, 2014, 6:01 am
#219
Ambassador, British Airways; FlyerTalk Posting Legend
Join Date: Apr 2012
Location: Leeds, UK
Programs: BA GGL/CCR, GfL, HH Diamond
Posts: 42,964
I was hoping to be the first to post the new JFK CCR menu but Frequent_Flyer1 beat me to it last week 
Anyway, since I took some photos, and also roped my sister and her partner in taking photos of their food, here they are:
I thought this was very tasty.
Eaten as a starter, it is a bit weird to have a soup listed for a starter and another soup listed for the main course.
Beef was a little over cooked for me, I asked for medium rare but it was more medium. My sister's partner asked for the same but his was not overcooked.
Sister had this and liked it.
Very lemony and very nice as a dessert
Anyway, since I took some photos, and also roped my sister and her partner in taking photos of their food, here they are:
I thought this was very tasty.
Eaten as a starter, it is a bit weird to have a soup listed for a starter and another soup listed for the main course.
Beef was a little over cooked for me, I asked for medium rare but it was more medium. My sister's partner asked for the same but his was not overcooked.
Sister had this and liked it.
Very lemony and very nice as a dessert
Sep 2, 2014, 3:05 pm
#220
FlyerTalk Evangelist
Join Date: Oct 2006
Location: London, UK
Programs: BA Gold, SQ Gold, KQ Platinum, IHG Diamond Ambassador, Hilton Gold, Marriott Silver, Accor Silver
Posts: 16,348
Looks good, thanks for the pictures KARFA ^
Sep 3, 2014, 5:07 am
#221
Join Date: Aug 2007
Location: 15 minutes west of LHR, Stockholm, or somewhere inbetween.
Programs: BAEC Gold GGL, CCR, GfL, Mucci des Recherches des Consommations Exotiques.
Posts: 2,463
One thing to add, concerning the new breakfast menu.
The omelette has disapeared from the menu, but I could still order one on Monday.
bjorns
The omelette has disapeared from the menu, but I could still order one on Monday.
bjorns
Sep 3, 2014, 6:40 pm
#222
Moderator, Iberia Airlines, Airport Lounges, and Ambassador, British Airways Executive Club
Original Poster
Join Date: Feb 2010
Programs: BA Lifetime Gold; Flying Blue Life Platinum; LH Sen.; Hilton Diamond; Kemal Kebabs Prized Customer
Posts: 63,804
Old menu for the record only
For the record only, this was the July menu, post 1 has the updated menu.
Rest of the day
I notice that there seems an over-purchase in the lemon ordering department in JFK CCR, they are trying to shift a lot of them.
Rest of the day
From 12 Noon until Close.
Starters /light dishes
Soup of the day
Ask your host for today's choice of summer soups, served with freshly baked bread.
Ham hock and pea terrine
With traditional Stokes mustard piccalilli and a pea shoot salad.
Potted prawns
Spice with mace and Tabasco, and served with walnut bread.
Mains
BA Burger
Made with Birchstead mature 21 day aged beef and served in a glazed bun with twice-cooked chips. Ask your host if you would like the addition of back bacon or Emmental cheese.
Duck breast
Seared duck breast, sweet potato purée, grazed green beans, pickled fennel and raspberries.
Sea bream
Pan-fried fillet of sea bream served on a spicy tomato and black olive orzo pasta, and finished with herb butter.
Hot smoked Salmon Caesar
Crisp lettuce tossed in Ceasar dressing, topped with a soft-boiled free-range egg, croutons, shaved Italian cheese, and Severn & Wye hot-smoked salmon.
Watermelon and feta
A light summer salad with spinach, pomegranate and mint, finished with elderflower dressing.
Smoked Chicken Club Sandwich
A triple decker sandwich of Scottish smoked chicken breast, home sugar-cured bacon, tomato leaves and mayonnaise, served with your choice of side: twice-cooked chips, green salad, horseradish coleslaw.
Puddings and cheese
Vanilla cheesecake
On a biscuit base with chocolate black cherries, and candied lemon zest.
Summer pudding
A traditional English treat, served with Cornish clotted cream and a fresh berry compote.
Cheeses
Somerset Camembert
Coastal Stilton
Bleu d'Auvergne
Tournegus
served with apple and Somerset cider brandy chutney and Bath Oliver biscuits.
Starters /light dishes
Soup of the day
Ask your host for today's choice of summer soups, served with freshly baked bread.
Ham hock and pea terrine
With traditional Stokes mustard piccalilli and a pea shoot salad.
Potted prawns
Spice with mace and Tabasco, and served with walnut bread.
Mains
BA Burger
Made with Birchstead mature 21 day aged beef and served in a glazed bun with twice-cooked chips. Ask your host if you would like the addition of back bacon or Emmental cheese.
Duck breast
Seared duck breast, sweet potato purée, grazed green beans, pickled fennel and raspberries.
Sea bream
Pan-fried fillet of sea bream served on a spicy tomato and black olive orzo pasta, and finished with herb butter.
Hot smoked Salmon Caesar
Crisp lettuce tossed in Ceasar dressing, topped with a soft-boiled free-range egg, croutons, shaved Italian cheese, and Severn & Wye hot-smoked salmon.
Watermelon and feta
A light summer salad with spinach, pomegranate and mint, finished with elderflower dressing.
Smoked Chicken Club Sandwich
A triple decker sandwich of Scottish smoked chicken breast, home sugar-cured bacon, tomato leaves and mayonnaise, served with your choice of side: twice-cooked chips, green salad, horseradish coleslaw.
Puddings and cheese
Vanilla cheesecake
On a biscuit base with chocolate black cherries, and candied lemon zest.
Summer pudding
A traditional English treat, served with Cornish clotted cream and a fresh berry compote.
Cheeses
Somerset Camembert
Coastal Stilton
Bleu d'Auvergne
Tournegus
served with apple and Somerset cider brandy chutney and Bath Oliver biscuits.
Sep 19, 2014, 3:53 am
#223
Join Date: Dec 2005
Location: PNQ
Posts: 141
I am currently in the LHR CCR and it looks like changes to the menu are afoot.
One of the staff members is prepping new menus and I will try and get a peak at them before I have to leave for my flight.
The new menu, pg1:
pg2:
One of the staff members is prepping new menus and I will try and get a peak at them before I have to leave for my flight.
The new menu, pg1:
pg2:
Last edited by awarty; Sep 19, 2014 at 4:12 am Reason: Added new menu
Sep 19, 2014, 4:23 am
#224
Join Date: Apr 2005
Location: London
Programs: BA Lifetime Gold & GGL & CCR, HH Diam, Bonvoy Titanium, IHG Spire, Tastecard
Posts: 7,549
thanks for posting awarty.
I enjoyed the previous steak (the 'garni') so am looking forward to trying the rib-eye next week (which feels like an evolution / potential improvement in terms of thickness of the steak - with the same garnish).
the vanilla desert looks nice as well.
I enjoyed the previous steak (the 'garni') so am looking forward to trying the rib-eye next week (which feels like an evolution / potential improvement in terms of thickness of the steak - with the same garnish).
the vanilla desert looks nice as well.
Sep 19, 2014, 4:51 am
#225
Ambassador, British Airways Executive Club, easyJet and Ryanair
Join Date: Sep 2011
Location: UK/Las Vegas
Programs: BA Gold (GGL/CCR)
Posts: 15,926
thanks for posting awarty.
I enjoyed the previous steak (the 'garni') so am looking forward to trying the rib-eye next week (which feels like an evolution / potential improvement in terms of thickness of the steak - with the same garnish).
the vanilla desert looks nice as well.
I enjoyed the previous steak (the 'garni') so am looking forward to trying the rib-eye next week (which feels like an evolution / potential improvement in terms of thickness of the steak - with the same garnish).
the vanilla desert looks nice as well.