scillyisles

I guess you must be going to the other CCR Karfa but then again with a lot of your posts you seem to exist in a parallel universe.
One frequently sees posts on here about the CCR where people mention how much they have drunk particularly LPGS/cocktails etc or how they had perhaps a little bit too much to drink and have a fuzzy memory. In general these people congregate around the bar so that they can shorten the service time. Coincidentally?, these posters are often enthusiastic about the CCR service food etc - my point is that when slightly inebriated one's judgement is suspect.

uk1

I'm not sure what you think you understand.

Frying chips is the same process as boiling water, or warming up salt, or using sousvide water baths. They use an electrical element. Except you use oil. When you fry bacon or sausages it is exactly the same. What I think is confusing you is that you cannot use open flame. You don't need open flame to fry fries. There is a higher percentage of producing flame if you make a steak than producing fries in a thermostatically controlled fryer. Also .... as it happens ... the best fries spend most of their time frying at low temperatures - 130ish before they fry for a short time at 180ish.

corporate-wage-slave

You are indeed correct, buy layz is also correct that for HSSE reasons they are not able to use a fryer in the kitchen, which is exceedingly small given the 1,000 to 2,000 CCR daily users, never mind the Floungers. I gather there is an investigation ongoing at the moment, to see what can be done about this in the future.

KARFA

I did say in my post "I don't disagree or wish to dismiss the real issues that you and uk1 raise" and I did mean it, so there is no need to get personal is there.

uk1

Many thanks. My post took a degree of courage and I appreciate your comment.

I have not once had a "First Class" experience in CCR and I don't think it possible with the current mind set. The only explanation I have concluded about other reviews is that all people have different food experiences and standards and we all find our own level. You cannot tell someone else that they do not undersrtand decent food or service. In the end we're getting this food because too few object.

It isn't about cash. Frying a chip for example doesn't cost much.

bafan

Serving cold food is certainly the norm in my experience.

The terrace service seems to be more hit and miss - I've had some very good and proactive staff serve me on some occasions; and some very long waits on others.

uk1

It isn't covered by the teetotal theory. It is however covered by a much simpler theory. People are simply different. What we have hear is people who think they "know what is fine dining" telling others that they don't know what they are talking about when they cite specifics. Cold food isn't accpetable anywhere, but I have yet to see a warm meal well produced.

One of our clients was a 6* cruise line. It took us some time to understand that some appreciate the taste and don't care two hoots about presentation, some are are the other way round. Some think that if you stick 5 cold oven baked chips into a basket it is chefy. Some want freshly fried chips and don't even really care if it is in newspaper. You may be suprised to hear this but class of travel might even have an inverse relationship if you are going to "over presume" and that it seemed ... in over over simplistic terms ... peasants understood more about the taste and heat of real food than people you would presume knew more. I use the wrong PC words to make the point but you get the drift.

It isn't PC too suggest this but actually a lot of frequent fliers do not know much about food but how would they know that they don't and sadly under our new rules of not "offending anyone" you mustn't suggest it.

I know that the food in CCR has been when we have been there accurately described as poor and I am sorry if this offends others.

uk1

In the event that this is true, then as a person who now prefers air fryers when producing chips I can assure you that a very good compromise that it undetectable is oven fries using air fryers. I guarantee that no one could detect the difference between using air fried chips to deep oil fried, but it does and will produce a touch more time than scooping them out of a luke warm baking tray which is what they are currently doing. Air fried chips take around 7 minutes from freezer to plate and will taste exatly like deep fried but they cannot be "held". Bluntly you have to produce the rest of the meal around the time of the fries being ready. But I can do it so I presume so can the "First Class" chefs in CCR.

KARFA

I didn't advance any alcohol/teetotal theory uk1. I was just observing that the positive and negative comments don't seem to correlate to those that drink and those that don't. I don't know enough to really comment on the theory you suggest, you may be right.

Anyway, just to be clear I am not trying to disagree or dismiss your comments on the experience you had. I do feel sorry that you had a bad experience in the CCR, and I hope you pass your comments to BA.

KARFA

And on a lighter note, all the lounge food wikis are updated now, including this one, LHR GF T5&3, LHR GC T5&3, LHR T1, LGW GF, LGW GC, and the UK Domestics.

uk1

And I owe you equal apologies if the reponse was badly formed. I was simply supporting your common theme. I didn't have a bad experfience at CCR. What I have never had is a "First Class" experience at CCR.

I won't pass on my comments because I don't think it will make the slightest difference. I prsume they have managers who work at Heathrow who walk around and can see these things. I therefore presume that they are doing this because they want to.

As it happens this thread is proably slightly more more influential than me contacting BA.

Calchas

Duplicate

Calchas

This is because you never invite me in.



[I've never had time to eat in the CCR so I make no comment on the quality or otherwise of the cuisine.]

uk1

There is an issue that does need to be sorted here though. And I don't know where else is better to say so as it has happened specifically here.

I concentrated on a factual detailed precis exactly as I found things. It is the first post by me on the topic following a dozen or so visits. There needs to be a way found for posts on this forum to be accepted from all posters as well as long-term posters that are negative about the product without receiving responses that questions their integrity or judgement in a really rather (clever but) nasty way.

I don't object to people posting gushing support in response to those that say "how wonderful things were". Positive experience must be posted. But this increasing lack of tolerance and nastiness from some to criticism is what is in a small way contributing to the lowering of BA standards.

KARFA

No apology necessary at all.

Maybe one day...