Apr 16, 2017, 1:12 pm
Last edit by: corporate-wage-slave
Club Europe Catering Guide 2017.
This thread outlines the new arrangements for Club Europe catering, introduced on Sunday 26 March 2017 and due to end on Tuesday 11 September 2018, based on 3 zones. A new Club Europe catering product is due to be launch on Wednesday 12 September 2018, and this is based on 4 bands. The main information piece - in terms of timings and the distance zones for the meals can be found in post 1. The following cross references the photos below against the matrix of options. In addition to the photos, some FTers have written extensively on their experiences so there is more to this thread than the pictures. Also note that there was an increase in food offered on some combinations shortly after the start-up, so the more recent photos may be the best place to start.The previous shorthaul catering guide, now locked but which had the previous 4 band system, is to be found here.
Numbers relate to the post number. Vegetarian means the alternative option provided as standard rather than the pre-ordered versions - which are VLML (Lacto-ovo), AVML (Asia) and VGML (Vegan) . There are differences between the offering in/out of LHR, LGW, LCY+STN. Last update: 833
-------------------------
Note posts before 1-832 are typically the April 2017 menu. 833 and above is from the menu for May 2017.
----
Chef's Chat sheets for:
CE LHR Summer 2017 - Rotation A
http://www.flyertalk.com/forum/28338151-post954.html
http://www.flyertalk.com/forum/28339641-post958.html
-----.
Short Band (UK, France, Ireland, BeNeLux, Germany)
Breakfast: 279, 570 (vegetarian), 629, 674, 821 (Express breakfast for MAN and LBA), 1343 (Vegan), 2285 (Express for LBA and MAN), 2445
Brunch: 180, 289, 469, 563, 685, 716, 2625 (AVML)
Lunch: 207, 545 (diabetic), 644 (first photo), 680 (VLML), 802, 928, 1322 (Kosher), 2284
Afternoon tea: 339, 404 (vegetarian), 480, 600 (VLML), 710 (including low lactose), 800, 882 (gluten free), 1281, 1322 (Kosher), 1673, 2679 (Kosher), 2792
Dinner: 563, 630 (VGML), 669 (Kosher Passover), 771 (VGML LCY) 799, 819 (AVML), 833 (May 2017 menu), 1283, 1287, 1674, 2446, 2616 (Kosher), 2793
Comments on difference between AVML and VLML here.
-----
Medium Band (e.g. Madrid, Nice, Prague, Copenhagen)
Breakfast: 645 (vegetarian), 724 (vegetarian), 1003
Brunch: 199 (VLML), 600 (VLML), 659 (Kosher Passover)
Lunch: 239 (child), 251, 425, 641, 733
Afternoon tea: 332 (also includes vegetarian), 426 (GFML), 813 (Muslim)
Dinner: 456, 551 (also includes VLML), 666, 1004,
1278
-----
Long Band (e.g. Lisbon, Rome, Warsaw, Stockholm).
Breakfast: 195 (vegetarian)
Rest of the day: 306 (LFML), 345, 427, 443, 468, 597, 676, 687, 695, 783 (VLML)
======
NOT MAINTAINED AND OUT OF DATE: The complete Short Haul meal structure for the longer flights as of October 2017 is:
LHR
Meal 1: Chicken / red pepper risotto
Meal 2: Beef cheek
Meal 3: Chicken supreme / gnocchi
Meal 4: Miso glazed cod
Meal 5: Chicken khao soi
Meal 6: Hot smoked salmon linguine
LGW
Meal 1: Thyme roasted chicken
Meal 2: Spicy corn and paneer masala
Meal 3: Thai Penang chicken curry
Meal 4: Roasted red pepper tortellini
Meal 5: Beef and mushroom caserole
Meal 6: Tomato and four cheeses tortellini
Structured into:
Rotation A
LHR outbound
Meal 3
Meal 4
inbound to LHR
Meal 5
Meal 6
Rotation B
LHR outbound
Meal 5
Meal 6
inbound to LHR
Meal 1
Meal 2
Rotation C
LHR outbound
Meal 1
Meal 2
inbound to LHR
Meal 3
Meal 4
===
October 2017 = Rotation C
November 2017 = Rotation A
December 2017 = Rotation B
January 2018 = Rotation C
etc
This thread outlines the new arrangements for Club Europe catering, introduced on Sunday 26 March 2017 and due to end on Tuesday 11 September 2018, based on 3 zones. A new Club Europe catering product is due to be launch on Wednesday 12 September 2018, and this is based on 4 bands. The main information piece - in terms of timings and the distance zones for the meals can be found in post 1. The following cross references the photos below against the matrix of options. In addition to the photos, some FTers have written extensively on their experiences so there is more to this thread than the pictures. Also note that there was an increase in food offered on some combinations shortly after the start-up, so the more recent photos may be the best place to start.The previous shorthaul catering guide, now locked but which had the previous 4 band system, is to be found here.
Numbers relate to the post number. Vegetarian means the alternative option provided as standard rather than the pre-ordered versions - which are VLML (Lacto-ovo), AVML (Asia) and VGML (Vegan) . There are differences between the offering in/out of LHR, LGW, LCY+STN. Last update: 833
-------------------------
Note posts before 1-832 are typically the April 2017 menu. 833 and above is from the menu for May 2017.
----
Chef's Chat sheets for:
CE LHR Summer 2017 - Rotation A
http://www.flyertalk.com/forum/28338151-post954.html
http://www.flyertalk.com/forum/28339641-post958.html
-----.
Short Band (UK, France, Ireland, BeNeLux, Germany)
Breakfast: 279, 570 (vegetarian), 629, 674, 821 (Express breakfast for MAN and LBA), 1343 (Vegan), 2285 (Express for LBA and MAN), 2445
Brunch: 180, 289, 469, 563, 685, 716, 2625 (AVML)
Lunch: 207, 545 (diabetic), 644 (first photo), 680 (VLML), 802, 928, 1322 (Kosher), 2284
Afternoon tea: 339, 404 (vegetarian), 480, 600 (VLML), 710 (including low lactose), 800, 882 (gluten free), 1281, 1322 (Kosher), 1673, 2679 (Kosher), 2792
Dinner: 563, 630 (VGML), 669 (Kosher Passover), 771 (VGML LCY) 799, 819 (AVML), 833 (May 2017 menu), 1283, 1287, 1674, 2446, 2616 (Kosher), 2793
Comments on difference between AVML and VLML here.
-----
Medium Band (e.g. Madrid, Nice, Prague, Copenhagen)
Breakfast: 645 (vegetarian), 724 (vegetarian), 1003
Brunch: 199 (VLML), 600 (VLML), 659 (Kosher Passover)
Lunch: 239 (child), 251, 425, 641, 733
Afternoon tea: 332 (also includes vegetarian), 426 (GFML), 813 (Muslim)
Dinner: 456, 551 (also includes VLML), 666, 1004,
1278
-----
Long Band (e.g. Lisbon, Rome, Warsaw, Stockholm).
Breakfast: 195 (vegetarian)
Rest of the day: 306 (LFML), 345, 427, 443, 468, 597, 676, 687, 695, 783 (VLML)
======
NOT MAINTAINED AND OUT OF DATE: The complete Short Haul meal structure for the longer flights as of October 2017 is:
LHR
Meal 1: Chicken / red pepper risotto
Meal 2: Beef cheek
Meal 3: Chicken supreme / gnocchi
Meal 4: Miso glazed cod
Meal 5: Chicken khao soi
Meal 6: Hot smoked salmon linguine
LGW
Meal 1: Thyme roasted chicken
Meal 2: Spicy corn and paneer masala
Meal 3: Thai Penang chicken curry
Meal 4: Roasted red pepper tortellini
Meal 5: Beef and mushroom caserole
Meal 6: Tomato and four cheeses tortellini
Structured into:
Rotation A
LHR outbound
Meal 3
Meal 4
inbound to LHR
Meal 5
Meal 6
Rotation B
LHR outbound
Meal 5
Meal 6
inbound to LHR
Meal 1
Meal 2
Rotation C
LHR outbound
Meal 1
Meal 2
inbound to LHR
Meal 3
Meal 4
===
October 2017 = Rotation C
November 2017 = Rotation A
December 2017 = Rotation B
January 2018 = Rotation C
etc
Club Europe catering guide
Oct 22, 2017, 5:11 pm
#1606
Join Date: Jul 2014
Location: Buckinghamshire
Programs: BAEC Gold Guest List, Hilton Honours Diamond, Accor Gold
Posts: 2,303
No, just to clarify this a little more, LGW has a totally different menu, even the butter is different. If you browse upthread, any tray with Elle et Vire on it (as opposed to Président) is LGW. The menu is standardised like LHR with 3 constantly returning rotations, with a shuffle between outbound and inbound between rotations, so also like LHR. However the actual meal items are completely different between LHR and LGW.
So Rotation C for LGW can be found in this post 1221.
So Rotation C for LGW can be found in this post 1221.
Oct 23, 2017, 2:13 am
#1607
Join Date: Oct 2009
Location: SFO, LON
Programs: BA GGL/CCR, Bonvoy Tit, Hilton Dia etc etc
Posts: 2,354
From the link CWS has posted for LGW it does look like at least one of the starters is fish (salmon) and one veggie (poached pear and stilton, though you might not be too fond of blue cheese). For LHR I seem to recall that the inbound flight which has the salmon and linguine for main has smoked duck breast as an appetizer, so not so good if you don't eat meat. The lack of a seafood option probably means ordering a veggie meal from LHR if you want to eat all courses.
Oct 23, 2017, 5:12 am
#1608
Moderator, Iberia Airlines, Airport Lounges, and Ambassador, British Airways Executive Club
Join Date: Feb 2010
Programs: BA Lifetime Gold; Flying Blue Life Platinum; LH Sen.; Hilton Diamond; Kemal Kebabs Prized Customer
Posts: 63,827
I've had a go in the wiki at this, but it's relying on my memory, and there are also a number of complexities involved.
We have clear menus for LGW Rotation C, both directions, but I'm not sure we have A or B in photo form again in both directions. It would be helpful if the bottom information isn't cropped off any picture since the Rotation is itemised there.
Then there is LCY-STN.......[though there aren't many Long category flights]
We have clear menus for LGW Rotation C, both directions, but I'm not sure we have A or B in photo form again in both directions. It would be helpful if the bottom information isn't cropped off any picture since the Rotation is itemised there.
Then there is LCY-STN.......[though there aren't many Long category flights]
Oct 23, 2017, 6:14 am
#1609
Join Date: Jul 2014
Location: Buckinghamshire
Programs: BAEC Gold Guest List, Hilton Honours Diamond, Accor Gold
Posts: 2,303
Thanks! That's very kind of you!
Oct 23, 2017, 6:17 am
#1610
Join Date: Jul 2014
Location: Buckinghamshire
Programs: BAEC Gold Guest List, Hilton Honours Diamond, Accor Gold
Posts: 2,303
November ... For LHR I seem to recall that the inbound flight which has the salmon and linguine for main has smoked duck breast as an appetizer, so not so good if you don't eat meat. The lack of a seafood option probably means ordering a veggie meal from LHR if you want to eat all courses.
Oct 23, 2017, 2:17 pm
#1611
Join Date: Jan 2017
Location: London
Programs: BA Gold
Posts: 847
BCN to LGW this weekend. I'd actually ordered a kosher meal (just because i was bored of the chicken salad this month) but despite being confirmed in MMB and by email, it wasn't loaded, in fact the crew didn't even seem aware I'd ordered a special meal. Anyway, I got this... which I assume is a standard vegetarian meal? Quite nice, although it came with a nasty reduced fat margarine instead of butter, and it could have used a dressing.
Other observations - only 4 croque monsieurs were loaded (for a cabin of, I think, 26). Crew not at all proactive with drinks refills but the champagne still ran out halfway through the flight. Pretty poor really, and a total contrast to the outward flight which was excellent with superb crew.
Other observations - only 4 croque monsieurs were loaded (for a cabin of, I think, 26). Crew not at all proactive with drinks refills but the champagne still ran out halfway through the flight. Pretty poor really, and a total contrast to the outward flight which was excellent with superb crew.
Oct 23, 2017, 2:30 pm
#1612
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: 30,541
Oct 23, 2017, 3:51 pm
#1614
Fontaine d'honneur du Flyertalk
Join Date: Jul 2001
Location: Morbihan, France
Programs: Reine des Muccis de Pucci; Foreign Elitist (according to others)
Posts: 19,179
Last night LGW - ALC the butter was Lescure which is even better quality. We had the Pear with Stilton starter, I had the red pepper Tortellini and Him Indoors had the Chicken curry. Both were delicious. There was a Cheddar to die for, and a chocolate orange tart. I dont care for the flavour of orange with chocolate so I didnt eat much. They load six bottles of Champagne out of Gatwick amd Eight out of Heathrow I am told.
Honestly long band has done really well out of the changes. Now if they just got some trays that were big enough for all this food.
I also asked about trimming the service if theres a heavy load in CE. Yes, I was told we do if theres a heavy load and a short flying time as there simply is not time to get everyone served. This makes sense. How they would get a Long Catering done with a heavy load to BCN for example, I cannot imagine.
Oct 23, 2017, 8:05 pm
#1615
Join Date: Jun 2011
Location: UK
Programs: AVIS presidents club, BA GGL, HH Diamond, Marriott Platinum Elite
Posts: 278
Why, during the service, do some crew take the effort to greet you by surname and some dont? Is there no consistency taught in the service delivery? On another note, since regaining my gold card earlier this year, not once have I had a purser greet me personally. The other night, I was the only gold card holder in CE (I could see the iPad list from my seat in 1C) and there was absolutely no difference in how I was asked what meal I wanted or what drink I wanted. In fact the crew were so flippant in their delivery style that I was tempted to offer personal feedback at the end of the flight.
Also, why do crew not start with the drinks round first? Surely to god its better to offer people a drink first and then the salad/panini than the other way round. There is ample time to do drinks first, so cant understand why experienced crews like BAs cant see this?
On a CE Flight with say a small number of passengers, it would be so lovey if the crew could use their initiative and deliver the service by hand from the galley, as opposed to using the trolley in the aisle. It would give business class a more restaurant feel.
Oh and i am getting very tired of the chicken salad or duck salad and I cant even eat the dry and tasteless paninis.
Anyway, just a few observations from my travels.
Also, why do crew not start with the drinks round first? Surely to god its better to offer people a drink first and then the salad/panini than the other way round. There is ample time to do drinks first, so cant understand why experienced crews like BAs cant see this?
On a CE Flight with say a small number of passengers, it would be so lovey if the crew could use their initiative and deliver the service by hand from the galley, as opposed to using the trolley in the aisle. It would give business class a more restaurant feel.
Oh and i am getting very tired of the chicken salad or duck salad and I cant even eat the dry and tasteless paninis.
Anyway, just a few observations from my travels.
Oct 23, 2017, 11:55 pm
#1616
Join Date: Oct 2010
Location: Switzerland
Programs: AY+ Platinum, SK Gold, BAEC Silver, airbaltic VIP, Radisson VIP
Posts: 6,531
Oct 24, 2017, 1:58 am
#1617
Join Date: Jan 2017
Location: London
Programs: BA Gold
Posts: 847
Also, why do crew not start with the drinks round first? Surely to god its better to offer people a drink first and then the salad/panini than the other way round. There is ample time to do drinks first, so cant understand why experienced crews like BAs cant see this?
Oct 24, 2017, 2:19 am
#1618
Moderator, Iberia Airlines, Airport Lounges, and Ambassador, British Airways Executive Club
Join Date: Feb 2010
Programs: BA Lifetime Gold; Flying Blue Life Platinum; LH Sen.; Hilton Diamond; Kemal Kebabs Prized Customer
Posts: 63,827
How they would get a Long Catering done with a heavy load to BCN for example, I cannot imagine.
Oct 24, 2017, 2:48 am
#1619
Join Date: Sep 2013
Programs: BAEC Gold, EK Skywards (enhanced Blue !), Oman Air Sindbad Gold
Posts: 6,399
But then as a regular you should be used to this ! After all, one of the hallmarks of current-day BA (and for which they should be given, ahem, credit
) is their consistent inconsistency.
Oct 24, 2017, 2:50 am
#1620
Join Date: Oct 2009
Location: SFO, LON
Programs: BA GGL/CCR, Bonvoy Tit, Hilton Dia etc etc
Posts: 2,354
BCN (and indeed MAD) are in the medium band so they just get the abbreviated service. A huge amount of negative feedback in this thread would have been avoided if they simply served the hot item from the Long menu, and ditched the starter, on these routes. So a one tray solution and would allow process simplification since these routes would also become breakfast/rest of the day.
But I am going to bet that the starter option makes the overall spend on CE meals far more neutral to what it was before they introduced CE on domestics. Doing hot on all mediums and starters on short/domestic would have required a far more significant increase in catering budget, clearly.