marcusr

As a vegetarian my heart always sinks when I see mushroom risotto as the only non-meat choice. It's probably the least imaginative option that can be offered (perhaps only penne pasta is worse), and I'm always amazed when eating at good restaurants their chef can only offer a bowl of slowly cooked rice. I'll be in the CCR on Wednesday so will try the asparagus (as that seems to be the only veggie choice) but it's not inspiring as a main meal.

jmc1K

I'll reserve judgement on taste until I have a go at them, but it still reads like a menu from an uninspired canteen, (save for the asparagus, which is a nice touch and hopefully large full ones as opposed to the miniatures they serve in F.)

I understand BA doesn't want to go upscale, but the food situation altogether with the airline continues to be fairly tone deaf.

As for the bacon, those beef bacon countries tend to have signs reminding visitors to adapt to local culture or else. Inclusiveness as a two way street is a fine thing. When it is one sided, it's a different story.

LTN Phobia

I saw the asparagus one and while I did not look at it carefully as I did not want to stare at a stranger's food but they looked like nice, decent sized ones and a plateful of them. They looked good from about two metre away. I'd be trying them next time I'm there for sure.

Mind you, no ordinary asparagus can beat the wonderful, big bunch of white asparagus that I had in Germany last month. They were divine.

Tobias-UK

I quite fancy the sound of the ham hock, and the asparagus is equally appealing (and might turn in to an alternative starter ). I'm in the US for the next 2/3 weeks but looking forward to sampling some of the new items on my return.

adrianjc32

I've tried both and both were beautiful. The mackerel on cucumber toast was stunning (if you enjoy seafood) and the ham hock terrine was really lovely. Not sure when you were last inside (and i I'll assume never) but I seriously doubt they are serving this! (Reminds me if the naked gun scene with the wine being served at the wrong temperature causing a prison riot).
To Fly, To Serve......
The views that I express on here are my own and may differ to those of my employer, British Airways

Tobias-UK

Is the mackerel smoked?

adrianjc32

No, this isn't some prison canteen

Tobias-UK

Ha ha ha - Good! I like mackerel but smoked fish doesn't agree with me. Another new one to try ^

Land-of-Miles

The choice seems to have reduced though unless I am mistaken and the old menu has run for quite some time (circa 3 months if I recall). Whereas there was the roast, fish, burger, pork and risotto now we seem to be down by one option. The starters seem less suited to mainstream tastes and the puddings sound a bit dull and unadventurous. I hate cooked salmon and farmed/mass catered fish and avoid the roast because I expect it to be poorly executed and poor quality meat (based on experience over the last 6 months or so). This doesn't give me a lot of options for multiple visits.

If I saw that menu in a restaurant I would walk away because there is very little on it that I like let alone could eat at regular intervals over the next 3+ months.

Sure I haven't tried this yet but I am hardly likely to try something I find unappetising just from looking at a menu. The best cooked liver in the world would similarly not shift my dislike of offal.

I just hope there are nicer items I can request from the Flounge.

Filthy Monkey

I was in the lounge at 12 today and had the Ham Hock, the Concorde Roast and the chocolate dessert. They were all absolutely delicious! I have to say, a huge improvement over the previous options. I'm actually salivating at the thought and looking forward to going back in tomorrow for a more of the same! Just on my way back to London now, so I will aim to post some pics of each course later this evening.

corporate-wage-slave

JUST FOR THE RECORD

The current CCR menu is in post 1.

The previous CCR T5 menu is below:
menus from 13 March to 19 June 2014.

Breakfast:

Starters

Main

Rest of the day:

First courses
Soup of the day (v)
Please ask your host for today's choice, served with freshly baked breads

Buffalo Mozzarella Salad (v)
Laverstoke buffalo mozzarella heritage tomatoes and dress with Mr. Hugh's Norfolk extra virgin rapeseed oil.

Smoked Salmon
Severn and Wye smoked salmon, caper berries, shallots and rocket leaves,lightly dressed with fresh lemon and herb oil.

Mains
The BA Burger
Made with Birchstead 21 day aged beef burger, and served in a glazed bun with twice cooked chips. Ask your host if you would like the addition of crispy back bacon or Emmental cheese.

Concorde Roast (please allow 15 minutes from order)
Roasted beef rump, red wine jus, buttered fondant potato, baby carrots and spring greens.

Sea bream
Maldon salt crusted fillet on creamed potatoes, with carrot and honey purée, and a jumble of pea shoots and peas.

Pork Belly
Slow braised crisped British pork bellyon a roasted Spanish chorizo, white bean and tomato stew.

Wild mushroom risotto (v)
Creamy Arborio rice flavoured with wild penny bun and Portobello mushrooms, finished with truffle oil and shaved Parmigiaro-Reggiano.

Smoked chicken club sandwich
A triple decker sandwithc of Scottish smoked chicken breast, home sugar-cured bacon, tomato and mayo served with your choice of side: twice cooked chps, green salad or horseradish coleslaw.


Dessert
Burnt Cambridge Cream
A baked silky vanilla custard, originating in Trinity College, Cambridge in the 1600s, our version is finished with lavendar sugar.

Treacle Tart
A traditional English treat service with Cornish ice cream.

Cheeses
Somerset Camembert, Thomas Hoe Red Leicester, Coastal Cheddar and Blue Shropshire, with apple and Somerset cider brandy chutney and Bath Oliver biscuits.

The items on the cheese board will, on past experience, change from time to time.

The above is for the record only.

Filthy Monkey

Ham Hock Terrine - on the whole, extremely tasty with a good consistency and flavour. The only negative is that I found the chutney to be a little too sharp.

Filthy Monkey

Concorde Roast - This was an interesting one. I knew there was supposed to be a lamb dish on the new menu, so when it came out yesterday and I saw the the Concorde Roast was still there I was very disappointed, thinking it was still the 'tough as old boots' beef! As there was nothing else I really fancied today I ordered it anyway. I was so pleasantly surprised when I bit into it and discovered it wasn't beef! The lamb is absolutely delicious; incredibly tender and juicy and left me wanting more. Highly recommended!!

Filthy Monkey

Chocolate Tart with Salted Caramel - I just don't know where to begin with this one. It is everything I want in a dessert. If it was a woman I would have booked a cabana and spent the next three and a half minutes with it!! My mouth is watering just thinking about it! The chocolate is soft and creamy, like a thick mousse, and the flavour of the sauce is just perfect; caramel with just the right amount of saltiness. Throw in the meringue for some added texture and you've got heaven on a plate. Mmmmmmm! Presentation wise, there's a huge part of me that wants the tart in the middle of the plate, but I can live with it for that flavour...

Globaliser

Be careful where you go with this analogy!

Thanks for the reports, though - it's encouraging that cost-cutting can produce such good stuff.