Jan 5, 2016, 4:01 pm
Last edit by: KARFA
Note, some, but not all, links in this Wiki are temporarily not working or pointing to the wrong place, this will be sorted within the next few days.
This thread gives the current catering options for the Concorde Room (CCR), which is airside by South Security. It also gives the menu used in the First Dining Room in LHR T3 after 18:30 hrs for First passengers. This lounge is open to passengers flying BA on a First ticket or Concorde card holders. The catering supplier is BaxterStorey, who took over the contract on 2 May 2013.
The current catering options in the LHR CCR can be found in the first post in the thread, or you can click here.
There are also photo guides (updated with December menu) which you can see in the following linked posts:
Concorde Room (CCR) at JFK
Concorde Room (CCR) JFK: menu 2016 post #759 - December 2016 - thanks to crazyanglaisy
Concorde Room (CCR) JFK: menu 2016 post #702 - November 2016 - thanks to Ned1968
Concorde Room (CCR) JFK: menu 2016 post #382 - July 2016 - thanks to tia2013
Concorde Room (CCR) JFK: menu 2016 post #358 - June 2016 - thanks to VSLover
Concorde Room (CCR) JFK: menu 2016 post #312 - May 2016 - thanks to Madge Ishen
Concorde Room (CCR) JFK: menu 2016 post #266 - May 2016 - thanks to KARFA
Concorde Room (CCR) JFK: menu 2016 post #252 - April 2016 - thanks to El_Duderito
Concorde Room (CCR) JFK: menu 2016 post #172 - March 2016 - thanks to chris1979
Concorde Room (CCR) JFK: menu 2016 post #111 - February 2016 - thanks to xenole
Concorde Room (CCR) JFK: menu 2016 post #45 - January 2016 - thanks to scillyisles
Concorde Room (CCR) JFK: menu 2016 post #3 - January 2016 - thanks to KARFA
Concorde Room (CCR) JFK: menu 2015 post #539 of the 2015 thread - November 2015 - thanks to golfmad
Concorde Room (CCR) JFK: menu 2015 post #404 of the 2015 thread - September 2015 - thanks to KARFA
Concorde Dining Room at IAD
Concorde Dining Room IAD: menus and food options - current menu is the same as JFK CCR, see link above for menu from April 2015.
Catering options - other LHR lounges
Galleries First (Flounge) LHR: Dining menu and food options 2015 - T3 & T5
Galleries Club lounges LHR: Dining menu and food options from 2013 (n.b. no separate 2014 or 2015 thread) - T3 and T5
International Lounge Terminal 1 LHR - catering options from May 2013 (n.b. no separate 2014 or 2015 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 or 2015 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 or 2015 thread)
UK Domestic lounges (outside London) - catering arrangements from April 2013 (n.b. no separate 2014 or 2015 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 LHR CCR cocktail menu - cocktail menu introduced May 2014
The 2016 BA Champagne & Wine Thread - covers LHR & LGW lounges and in the air
Archived food & drink threads
Concorde Room (CCR) LHR : menus 2015
Concorde Room (CCR) LHR: menus 2014
Concorde Room (CCR) LHR: menus 2013
Galleries First (Flounge) LHR: Dining menu and food options 2014 - T3 and T5
Galleries First (Flounge) LHR: Dining menu and food options 2013 - T3 and T5
The 2014 BA Champagne & Wine Thread - covers LHR & LGW lounges and in the air
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. It also gives the menu used in the First Dining Room in LHR T3 after 18:30 hrs for First passengers. This lounge is open to passengers flying BA on a First ticket or Concorde card holders. The catering supplier is BaxterStorey, who took over the contract on 2 May 2013.
The current catering options in the LHR CCR can be found in the first post in the thread, or you can click here.
There are also photo guides (updated with December menu) which you can see in the following linked posts:
- Dining Menu photo guide - includes all current Dining Menu dishes
- Lounge Menu photo guide - includes all current Lounge Menu dishes
- Dining Menu retired dishes guide - archive of retired dishes from Dining Menu
- Lounge Menu retired dishes guide - archive of retired dishes from Lounge Menu
Concorde Room (CCR) at JFK
Concorde Room (CCR) JFK: menu 2016 post #759 - December 2016 - thanks to crazyanglaisy
Concorde Room (CCR) JFK: menu 2016 post #702 - November 2016 - thanks to Ned1968
Concorde Room (CCR) JFK: menu 2016 post #382 - July 2016 - thanks to tia2013
Concorde Room (CCR) JFK: menu 2016 post #358 - June 2016 - thanks to VSLover
Concorde Room (CCR) JFK: menu 2016 post #312 - May 2016 - thanks to Madge Ishen
Concorde Room (CCR) JFK: menu 2016 post #266 - May 2016 - thanks to KARFA
Concorde Room (CCR) JFK: menu 2016 post #252 - April 2016 - thanks to El_Duderito
Concorde Room (CCR) JFK: menu 2016 post #172 - March 2016 - thanks to chris1979
Concorde Room (CCR) JFK: menu 2016 post #111 - February 2016 - thanks to xenole
Concorde Room (CCR) JFK: menu 2016 post #45 - January 2016 - thanks to scillyisles
Concorde Room (CCR) JFK: menu 2016 post #3 - January 2016 - thanks to KARFA
Concorde Room (CCR) JFK: menu 2015 post #539 of the 2015 thread - November 2015 - thanks to golfmad
Concorde Room (CCR) JFK: menu 2015 post #404 of the 2015 thread - September 2015 - thanks to KARFA
Concorde Dining Room at IAD
Concorde Dining Room IAD: menus and food options - current menu is the same as JFK CCR, see link above for menu from April 2015.
Catering options - other LHR lounges
Galleries First (Flounge) LHR: Dining menu and food options 2015 - T3 & T5
Galleries Club lounges LHR: Dining menu and food options from 2013 (n.b. no separate 2014 or 2015 thread) - T3 and T5
International Lounge Terminal 1 LHR - catering options from May 2013 (n.b. no separate 2014 or 2015 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 or 2015 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 or 2015 thread)
UK Domestic lounges (outside London) - catering arrangements from April 2013 (n.b. no separate 2014 or 2015 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 LHR CCR cocktail menu - cocktail menu introduced May 2014
The 2016 BA Champagne & Wine Thread - covers LHR & LGW lounges and in the air
Archived food & drink threads
Concorde Room (CCR) LHR : menus 2015
Concorde Room (CCR) LHR: menus 2014
Concorde Room (CCR) LHR: menus 2013
Galleries First (Flounge) LHR: Dining menu and food options 2014 - T3 and T5
Galleries First (Flounge) LHR: Dining menu and food options 2013 - T3 and T5
The 2014 BA Champagne & Wine Thread - covers LHR & LGW lounges and in the air
The 2013 BA Champagne & Wine Thread - covers LHR & LGW lounges and in the air
Concorde Room (CCR) LHR : menus 2016
Nov 1, 2016, 1:26 pm
#661
Join Date: May 2011
Location: Northern Ireland / Surrey
Programs: BA GGL/GFL, Accor Platinum, HHonors Diamond, IHG Platinum Ambassador
Posts: 188
Still getting over the shock of a Lurkerwilf-less Tuesday- it was very calm 😉
Nov 1, 2016, 1:30 pm
#662
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: 63,854
Goodness - I hope he's OK. But yes please, any update would be much appreciated since I'm in the USA this week.
Nov 1, 2016, 1:37 pm
#663
Join Date: May 2011
Location: Northern Ireland / Surrey
Programs: BA GGL/GFL, Accor Platinum, HHonors Diamond, IHG Platinum Ambassador
Posts: 188
Voila! Sorry the cheese has been cut.
The staff told me that LW appeared yesterday, probably to catch them out ��
The staff told me that LW appeared yesterday, probably to catch them out ��
Last edited by Silk Cut; Nov 1, 2016 at 1:41 pm Reason: Duplication
Nov 1, 2016, 1:40 pm
#664
Join Date: May 2011
Location: Northern Ireland / Surrey
Programs: BA GGL/GFL, Accor Platinum, HHonors Diamond, IHG Platinum Ambassador
Posts: 188
Voila! Sorry that the cheese has been cut.
The staff told me that LW appeared yesterday, possibly
to catch them out 😀
The staff told me that LW appeared yesterday, possibly
to catch them out 😀
Nov 1, 2016, 1:41 pm
#665
FlyerTalk Evangelist, Ambassador, British Airways Executive Club
Join Date: Jun 2008
Location: Somewhere between 0 and 13,000 metres high
Programs: AF/KL Life Plat, BA GGL+GfL, ALL Plat, Hilton Diam, Marriott Gold, blablablah, etc
Posts: 30,545
Sadly nothing strange about the pork staying: all dishes stay two months (menu rotated by half) so the pork barely reached mid-life crisis!
Nov 1, 2016, 1:42 pm
#666
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: 63,854
Perhaps you can type the cheese - that's changed from last month. But many thanks for that technical feat, which eludes some of my fellow ambassadors! I guess LW got fog-shifted.
Nov 1, 2016, 1:43 pm
#667
Ambassador, British Airways; FlyerTalk Posting Legend
Join Date: Apr 2012
Location: Leeds, UK
Programs: BA GGL/CCR, GfL, HH Diamond
Posts: 42,991
Ah, so disappointing that I am not there this evening. Am in London and awaiting my train at KGX. However, whilst sat in the seminar this afternoon I was toying with getting an RFS to the last flight to MAN until I had remembered I bought two bottles of whisky earlier on and wouldn't get them through security. At least they will keep me company on the train home.
Last edited by KARFA; Nov 1, 2016 at 1:56 pm
Nov 1, 2016, 1:47 pm
#668
Join Date: May 2011
Location: Northern Ireland / Surrey
Programs: BA GGL/GFL, Accor Platinum, HHonors Diamond, IHG Platinum Ambassador
Posts: 188
That ravioli was OK; I prefer a sauce for such things.
I don't mind seeing the pork again; after the first time when it still had a pulse, it's nice if you ask them to cook it well done (sounds ridiculous but hey).
I am no longer a Luddite, just a crap photographer....
Nov 1, 2016, 1:51 pm
#669
Join Date: Dec 2012
Location: usually LON
Programs: BA Gold (OWE), Tesco Blue, TK Elite (*G), Oyster Diamond Jubilee edition
Posts: 1,546
Here's a photo of the croquettes (large, may need a bit of massaging): http://67.media.tumblr.com/7b7335be2...g9qo2_1280.jpg
Nov 1, 2016, 1:53 pm
#670
Join Date: May 2011
Location: Northern Ireland / Surrey
Programs: BA GGL/GFL, Accor Platinum, HHonors Diamond, IHG Platinum Ambassador
Posts: 188
Ah, so disappointing that I am not there this evening. Am in London and awaiting my train at KGX. However, whilst sat in the seminar this afternoon I was toying with getting an RFS to the last flight to MAN until I had bought two bottles of whisky earlier on and wouldn't get them through security. At least they will keep me company on the train home.
Liquids that would keep me in hair product for life.
I also saw a young couple who fell foul of SFO putting booze in a poppet-sealed bag and who had it confiscated- I was that angry soldier 2 years ago
Nov 1, 2016, 1:54 pm
#671
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: 63,854
After silk cut's valiant efforts at recording the November menu, we need a further community minded volunteer to find out:
- the cheese menu on the Dining menu
- the lounge menu for November
Any intelligence gratefully received. For the record the September Concorde Room T5 Dining menu was:
For the record the September Lounge menu was:
For the record the October Dining menu was:
For the record the October Lounge menu was:
- the cheese menu on the Dining menu
- the lounge menu for November
Any intelligence gratefully received. For the record the September Concorde Room T5 Dining menu was:
Starters
- Soup of the day
Please ask your host for today's choice of soup, served with freshly baked breads.
- Springs Smokery salmon
with horseradish mascarpone cream
- Mezze plattter (new)
featuring baba ghanoush, red pepper hummus, artichoke caviar, Khobez bread and grilled vegetables
Main courses
- Pressed shoulder of West Country lamb
with samphire and flageolet beans and sweet redcurrant jus.
- Heirloom tomato salad
with Blue Monday cheese and buttermilk dressing
- Crab and squid ink tortellini
with lobster bisque
- Spanish style potato and manchego croquette
with piquillo pepper coulis and baby wild roquet
Desserts
- Chocolate and raspberry torte
with mixed berry compôte and raspberry tuile
- Mango and passionfruit dome
with raspberry tuile
- Seasonal fruit salad
with fruit syrup.
Cheese Plate
Isle of Mull Cheddar
From award winning cheesemakers Geoff and Brendan Reade on the Isle of Mull, this cheddar is traditionally handmade using unpasteurised milk from the family's herd of Friesian cows. Occasionally, naturally blue veins can develop in the cheese during maturation.
Cooleeney
Handmade Irish cheese in the style of Camembert, made by Jim and Brenda Maher in Co. Tipperary. Made with high quality pasteurised cow's milk from their own Friesian herd. It has a rich, semi-liquid interior with a soft, velvety texture and a smooth, robust mushroomy flavour.
Milleens
The aroma of Milleens is all about farmyards, wet rocks and heather. This soft-rind cheese is firm yet supple, with hints of butter, herbs and cream, and the sweet-sour taste associated with genuine Trappist cheeses. Norman and Veronica Steele make Milleens with pasteurised milk from Friesian cows.
- Soup of the day
Please ask your host for today's choice of soup, served with freshly baked breads.
- Springs Smokery salmon
with horseradish mascarpone cream
- Mezze plattter (new)
featuring baba ghanoush, red pepper hummus, artichoke caviar, Khobez bread and grilled vegetables
Main courses
- Pressed shoulder of West Country lamb
with samphire and flageolet beans and sweet redcurrant jus.
- Heirloom tomato salad
with Blue Monday cheese and buttermilk dressing
- Crab and squid ink tortellini
with lobster bisque
- Spanish style potato and manchego croquette
with piquillo pepper coulis and baby wild roquet
Desserts
- Chocolate and raspberry torte
with mixed berry compôte and raspberry tuile
- Mango and passionfruit dome
with raspberry tuile
- Seasonal fruit salad
with fruit syrup.
Cheese Plate
Isle of Mull Cheddar
From award winning cheesemakers Geoff and Brendan Reade on the Isle of Mull, this cheddar is traditionally handmade using unpasteurised milk from the family's herd of Friesian cows. Occasionally, naturally blue veins can develop in the cheese during maturation.
Cooleeney
Handmade Irish cheese in the style of Camembert, made by Jim and Brenda Maher in Co. Tipperary. Made with high quality pasteurised cow's milk from their own Friesian herd. It has a rich, semi-liquid interior with a soft, velvety texture and a smooth, robust mushroomy flavour.
Milleens
The aroma of Milleens is all about farmyards, wet rocks and heather. This soft-rind cheese is firm yet supple, with hints of butter, herbs and cream, and the sweet-sour taste associated with genuine Trappist cheeses. Norman and Veronica Steele make Milleens with pasteurised milk from Friesian cows.
- BA Burger
British Aberdeen Angus beef, a milk-glazed roll, tomato and onion salsa, baby gem lettuce, cherry tomatoes and dill pickle, accompanied by twice-cooked chips. Ask your host if you would like to add crispy back bacon or mature English Cheddar.
- Club sandwich
Chicken breast, sweet-cured back bacon, egg mayonnaise, tomato and lettuce, served with Kettle chips. Choose toasted granary or white bread.
- Warm brie ciabatta (new)
With cranberry jelly, candied walnuts and wild rocket
- Heirloom tomato salad
with Blue Monday cheese and buttermilk dressing
- Spanish style potato and manchego croquette
with piquillo pepper coulis and baby wild roquet
- Chicken laksa
with steamed rice, tomato, cucumber, red onion, coconut shavings and mustard seeds.
British Aberdeen Angus beef, a milk-glazed roll, tomato and onion salsa, baby gem lettuce, cherry tomatoes and dill pickle, accompanied by twice-cooked chips. Ask your host if you would like to add crispy back bacon or mature English Cheddar.
- Club sandwich
Chicken breast, sweet-cured back bacon, egg mayonnaise, tomato and lettuce, served with Kettle chips. Choose toasted granary or white bread.
- Warm brie ciabatta (new)
With cranberry jelly, candied walnuts and wild rocket
- Heirloom tomato salad
with Blue Monday cheese and buttermilk dressing
- Spanish style potato and manchego croquette
with piquillo pepper coulis and baby wild roquet
- Chicken laksa
with steamed rice, tomato, cucumber, red onion, coconut shavings and mustard seeds.
Starters
- Soup of the day
Please ask your host for today's choice of soup, served with freshly baked breads.
- Somerset charcuterie
with home pickled quail egg, Beauvale cheese and damson jelly.
- Mezze plattter (new)
featuring baba ghanoush, red pepper hummus, artichoke caviar, Khobez bread and grilled vegetables
Main courses
- Trio of pork
with apple and celeriac purée, roasted heritage carrots and heather honey jus.
- Crab and squid ink tortellini
with lobster bisque
- Spanish style potato and manchego croquette
with piquillo pepper coulis and baby wild roquet
- Grilled halloumi salad
with orange, baby spinach, mint and toasted pine kernels.
Desserts
- Millionaire shortbread galette
with praline crème anglaise.
- Mango and passionfruit dome
with raspberry tuile
- Seasonal fruit salad
with fruit syrup.
Cheese Plate
Isle of Mull Cheddar
From award winning cheesemakers Geoff and Brendan Reade on the Isle of Mull, this cheddar is traditionally handmade using unpasteurised milk from the family's herd of Friesian cows. Occasionally, naturally blue veins can develop in the cheese during maturation.
Cooleeney
Handmade Irish cheese in the style of Camembert, made by Jim and Brenda Maher in Co. Tipperary. Made with high quality pasteurised cow's milk from their own Friesian herd. It has a rich, semi-liquid interior with a soft, velvety texture and a smooth, robust mushroomy flavour.
Milleens
The aroma of Milleens is all about farmyards, wet rocks and heather. This soft-rind cheese is firm yet supple, with hints of butter, herbs and cream, and the sweet-sour taste associated with genuine Trappist cheeses. Norman and Veronica Steele make Milleens with pasteurised milk from Friesian cows.
- Soup of the day
Please ask your host for today's choice of soup, served with freshly baked breads.
- Somerset charcuterie
with home pickled quail egg, Beauvale cheese and damson jelly.
- Mezze plattter (new)
featuring baba ghanoush, red pepper hummus, artichoke caviar, Khobez bread and grilled vegetables
Main courses
- Trio of pork
with apple and celeriac purée, roasted heritage carrots and heather honey jus.
- Crab and squid ink tortellini
with lobster bisque
- Spanish style potato and manchego croquette
with piquillo pepper coulis and baby wild roquet
- Grilled halloumi salad
with orange, baby spinach, mint and toasted pine kernels.
Desserts
- Millionaire shortbread galette
with praline crème anglaise.
- Mango and passionfruit dome
with raspberry tuile
- Seasonal fruit salad
with fruit syrup.
Cheese Plate
Isle of Mull Cheddar
From award winning cheesemakers Geoff and Brendan Reade on the Isle of Mull, this cheddar is traditionally handmade using unpasteurised milk from the family's herd of Friesian cows. Occasionally, naturally blue veins can develop in the cheese during maturation.
Cooleeney
Handmade Irish cheese in the style of Camembert, made by Jim and Brenda Maher in Co. Tipperary. Made with high quality pasteurised cow's milk from their own Friesian herd. It has a rich, semi-liquid interior with a soft, velvety texture and a smooth, robust mushroomy flavour.
Milleens
The aroma of Milleens is all about farmyards, wet rocks and heather. This soft-rind cheese is firm yet supple, with hints of butter, herbs and cream, and the sweet-sour taste associated with genuine Trappist cheeses. Norman and Veronica Steele make Milleens with pasteurised milk from Friesian cows.
- BA Burger
British Aberdeen Angus beef, a milk-glazed roll, tomato and onion salsa, baby gem lettuce, cherry tomatoes and dill pickle, accompanied by twice-cooked chips. Ask your host if you would like to add crispy back bacon or mature English Cheddar.
- Club sandwich
Chicken breast, sweet-cured back bacon, egg mayonnaise, tomato and lettuce, served with Kettle chips. Choose toasted granary or white bread.
- Warm brie ciabatta
With cranberry jelly, candied walnuts and wild rocket
- Grilled halloumi salad
with orange, baby spinach, mint and toasted pine kernels.
- Spanish style potato and manchego croquette
with piquillo pepper coulis and baby wild roquet
- Beef Nadan
with steamed rice, tomato, cucumber, red onion, coconut shavings and mustard seeds.
British Aberdeen Angus beef, a milk-glazed roll, tomato and onion salsa, baby gem lettuce, cherry tomatoes and dill pickle, accompanied by twice-cooked chips. Ask your host if you would like to add crispy back bacon or mature English Cheddar.
- Club sandwich
Chicken breast, sweet-cured back bacon, egg mayonnaise, tomato and lettuce, served with Kettle chips. Choose toasted granary or white bread.
- Warm brie ciabatta
With cranberry jelly, candied walnuts and wild rocket
- Grilled halloumi salad
with orange, baby spinach, mint and toasted pine kernels.
- Spanish style potato and manchego croquette
with piquillo pepper coulis and baby wild roquet
- Beef Nadan
with steamed rice, tomato, cucumber, red onion, coconut shavings and mustard seeds.
Last edited by corporate-wage-slave; Nov 1, 2016 at 2:30 pm
Nov 1, 2016, 2:03 pm
#672
Join Date: Sep 2007
Location: GLA... where else?!
Programs: BA VS
Posts: 474
Anyone in IAD CCR soon to check out the menu there? I am looking forward to a visit on the 15th 😎
Nov 1, 2016, 2:13 pm
#673
Ambassador, British Airways; FlyerTalk Posting Legend
Join Date: Apr 2012
Location: Leeds, UK
Programs: BA GGL/CCR, GfL, HH Diamond
Posts: 42,991
It's a lottery these days; I saw 2 women being allowed to bring through a clear non-conforming wash bag this evening, containing volumes of
Liquids that would keep me in hair product for life.
I also saw a young couple who fell foul of SFO putting booze in a poppet-sealed bag and who had it confiscated- I was that angry soldier 2 years ago
Liquids that would keep me in hair product for life.
I also saw a young couple who fell foul of SFO putting booze in a poppet-sealed bag and who had it confiscated- I was that angry soldier 2 years ago
Nov 1, 2016, 2:26 pm
#674
FlyerTalk Evangelist, Ambassador, British Airways Executive Club
Join Date: Jun 2008
Location: Somewhere between 0 and 13,000 metres high
Programs: AF/KL Life Plat, BA GGL+GfL, ALL Plat, Hilton Diam, Marriott Gold, blablablah, etc
Posts: 30,545
Nov 1, 2016, 2:29 pm
#675
Join Date: Sep 2007
Location: GLA... where else?!
Programs: BA VS
Posts: 474