uk1

As you choose to mention it, yes it is odd, but what is even odder is that whilst you went to some trouble to post that you "ignore" my posts, nothing in the post you were actually replying to mentioned the temperature of food or the timeliness of delivery or staff issues or the specifics you highlighted. The post contained only generalities. However my post mentioned all these specifc things.

Perhaps some of my posts have accidently seeped through your "ignore" list.

Man up and admit you cannot resist reading my posts.

jmc1K

What I genuinely don't understand is that BA must spend a fair amount on booze. LPGS is a high end Champagne, similar in price to Dom & Krug. The CCR wines retail around Ł25-30 per bottle, (which means they would be around Ł100 in a restaurant....that's a reasonable quality for a first class lounge giveaway,) and the in the Flounge and onboard in J they serve Taittinger, which is a decent mid-range Champers.

So, why do they make the investment in high-end booze, but offer food that honestly loses to a sack of Burger King every time?

I'm a dedicated alcoholic, and I like the booze BA offer, but the food makes the whole experience seem cheap, both in the lounges and onboard.

Calchas

Deleted

uk1

It is odd as you say and I agree with the sentiment exactly as you state it.

In terms of trade-off (although I do not believe it necessary to make them) I would prefer to see them save the price of half a bottle of LPGS which I easily drink or two or a few glasses of the Johny Walker and spend it on the food and service. But if you look at the actual issues, they actually do not cost anything to put right.

The reason why I used the word "ashamed" in my original post was purposeful in that we were chatting to a delightful American couple in the lounge who were on holiday and they were saying how remarkable the food in London had improved generally in the last ten years or so and rightly or wrongly people often think in places like a national carrier's home based F lounge that it might be presumed to symbolise with some pride what visitors might expect as being top-end cusine of the host country ie all the best that that country has to offer. They were puzzled by the poor food and service in the lounge.

As it happens it reminded me of how postively we felt towards Qantas after
using the SYD lounge on our visits. It was better than a lot of what we'd eaten in Sydney. Over time the Sydney F lounge became a part of our trips that we positively looked forward to. In London we appear to have the reverse experience for visitors.

If you think of that route as being LHR>SIN>SYD and back then neither BA LHR or BA SIN stacks up well in comparison to QF SYD F lounge. Even at SIN almost all recommend the QF lounge rather than BA. Why on this particular route as some others BA doesn't see this as a weakness worthy of addressing ... who knows. It doesn't strike me that cooking the same ingredients properly and serving it on warm plates and having competent staff would actually cost a penny more, it would just take managers actually managing.

jmc1K

Honestly not taking a shot here, but since we are on the topic of food......is there somewhere in the F galley where the crew could refrigerate food brought onboard?

I know, I'm a snob and pretentious, but I can't take the F food anymore.....wondering what I can bring on my next redemption that would either keep for the duration or could be stuck in a fridge, (and not the Club Kitchen, where it would disappear!)

corporate-wage-slave

It's been asked before, and apart from baby food there is a reluctance for crew to deal with customers' food on the whole, let along store it, and a whole series of contamination issues to consider.

I tend to find ways and means of getting fresh, full fat milk to the various parts of the world where this is not readily available. I can tell the difference between 3.6% fat and 3.2%, this is what farming does to you. My opinion of semi skimmed and skimmed milk would be right into FT Rant territory, as well as wonderfully off topic.

Now what I've found is that there are Tupperware style plastic chiller boxes out there, about the size of a thick hardback book, which are very good at keeping the temperature down. You can also add a mini bag of lounge ice via double bagging some small plastic sandwich bags, and my box has a separate compartment in the lid where ice can be put. With a bit of ingenuity and cutting things up, you can get quite a lot of items into these boxes, and on the return I use it to store electrical cables and adapters.

However I don't actually think that was the underlying point of your question....

fincastle84

We spent a couple of hours last week in the CCR on a quick trip to BOM. There was a lively crowd at the bar & the time passed quickly while we guzzled champagne.

We both snacked on the fish which was perfectly cooked & served on HOT plates. Maybe someone at BA has been reading the forum.

NickB

We do indeed... witness:

LoopyLou

If the food is cold or the service isn't great do people complain and if so, what is the response of the staff?

I've been in the CCR a couple of times and never had a reason to complain but am interested to know.

Louise

uk1

Nick, your point is a touch to intelligent for me. Give us a clue!

uk1

Louise,

The answer to your specific question is "yes" but now "no" as I for one have done so in the past and my comments "will be forwarded to management" but now do not bother.

I never thought I'd be nostalgic for the curries we use to get in previous terminal F BA lounges but that is where we are.

uk1

I think your post supports a few parallel theories including a consistency problem. This normally indicates ineffective management. This product shouldn't be a lottery and it's resolution is neither difficult or expensive to put right.

scillyisles

Ah another gem of a post - thank you - the last sentence in the first paragraph backs up my previous assertions about certain clientele trying to drink the CCR dry of champagne.

No doubt after you had guzzled the champagne, the fish snacks would have been cooked to perfection and served on piping hot plates. Raymond Blanc himself could have not done any better - no doubt.

Actually, thinking about chefs what we need to do is nominate the CCR for a Gordon Ramsay Kitchen Nightmares episode.

fincastle84

Pretentious or what?

hugolover

I believe I was in the dining area the same time as you uk1. I wish I had known as I would have happily taken one for the team (the kind soul I am) and swapped my pink and hot lamb rump for your cold and grey one. In fact I had two portions (as they are quite small but I understand why) and went on to have the plaice which was very good. I was also offered bread and wine with my food order and dessert when I'd finished. The young man who served me was most courteous and eager to please and offered appropriate wine choices for the food I ordered. He said 'its my pleasure Sir' and it was clear he meant it.

Later on the terrace I was quickly approached and ordered the avocado salad which was delicious and the poached egg perfectly cooked.

I agree with you on the chips, that's why I'd only order a burger somewhere like Red Robin where its consistently delicious.