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
Feb 3, 2018, 12:55 pm
#1891
Ambassador, British Airways Executive Club, easyJet and Ryanair
Join Date: Sep 2011
Location: UK/Las Vegas
Programs: BA Gold (GGL/CCR)
Posts: 15,928
Feb 4, 2018, 8:28 am
#1892
Moderator: British Airways Executive Club
Join Date: Jul 2008
Location: Scotland & London
Programs: BA GGL, IHG Diamond Ambassador, Hilton Diamond, Hyatt Globalist, Mucci des Salons Ouvrants
Posts: 3,032
A pretty sub standard 'lunch' on my CE flight LUX-LHR today. The prawns were cut in half so actually 3 prawns made to look like 6 - and the dressing was almost frozen!
Feb 4, 2018, 8:39 am
#1893
Join Date: Jul 2014
Location: Wedged somewhere between BTS and VIE ✈
Programs: Star Alliance Gold (A3 Gold), Oneworld Emerald (BA Gold), Hilton Diamond
Posts: 6,338
Anyone care to hazard a guess at how much that actually cost BA to prepare? Pitiful.
Have they sorted out the ex-band 3s yet, or do they need another 6 months to reintroduce a decent offering?
Have they sorted out the ex-band 3s yet, or do they need another 6 months to reintroduce a decent offering?
Feb 4, 2018, 8:40 am
#1894
Join Date: Jul 2008
Location: London
Programs: BA GGL & CCR, GFL
Posts: 495
Feb 4, 2018, 8:47 am
#1895
Join Date: Aug 2001
Location: London. Edinburgh, Cornwall
Programs: BA GGL, British Midland Lifetime* Loser
Posts: 7,950
What was the rationale behind the tiny trays? Was it so they can fit two on each ‘rung’ of a cart? Farcical size.
Feb 4, 2018, 9:19 am
#1896
Join Date: Oct 2010
Location: Switzerland
Programs: AY+ Platinum, SK Gold, BAEC Silver, airbaltic VIP, Radisson VIP
Posts: 6,531
Feb 4, 2018, 9:59 am
#1897
Join Date: Apr 2015
Programs: Some
Posts: 5,256
Can't help but chuckle derisively at the thought of receiving that as a 'meal' on a flight to OSL. In reality I imagine it's even smaller than it appears given nearly half the plate is taken up by the slice of lemon and pot of dressing. Three prawns and a single forkful of lettuce isn't a meal...
Feb 4, 2018, 10:03 am
#1898
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 hope you are able to Twitter DM that to BA, I think that is going too far, particularly if they are cutting them in half (why on earth do that?).
Feb 4, 2018, 10:37 am
#1899
FlyerTalk Evangelist
Join Date: Oct 2008
Posts: 11,586
The budget has only ever permitted a standard BA 3 prawn bullet salad. It’s been that way for years.
Only BA could come up with a “premium” product that leaves you hungry compared to the far more sufficient BOB offerings down the back.
I pity anyone who thinks this is decent.
Only BA could come up with a “premium” product that leaves you hungry compared to the far more sufficient BOB offerings down the back.
I pity anyone who thinks this is decent.
Feb 4, 2018, 11:29 am
#1900
Join Date: Sep 2013
Programs: BAEC Gold, EK Skywards (enhanced Blue !), Oman Air Sindbad Gold
Posts: 6,399
This ‘premium ‘lunch’ is so dreadfully poor it’s almost funny. Consumption thereof would occupy perhaps 45 seconds of flying time. Lovely 
As for prawns being sliced in half : I imagine this is what ba.com means when the official website imaginatively describes all CE meals (ahem) as being “planned to perfection”
I never thought I would come to praise BoB (as opposed to wanting to bury him), but this example serves to highlight just how much of a smarter gamble the food offering can be further down the aisle .....behind the magic curtain.
Will have this particular photo in mind next time I see a post trotting out the CE-is-actually-good-value line.
As for prawns being sliced in half : I imagine this is what ba.com means when the official website imaginatively describes all CE meals (ahem) as being “planned to perfection”
I never thought I would come to praise BoB (as opposed to wanting to bury him), but this example serves to highlight just how much of a smarter gamble the food offering can be further down the aisle .....behind the magic curtain.
Will have this particular photo in mind next time I see a post trotting out the CE-is-actually-good-value line.
Feb 4, 2018, 11:49 am
#1901
Join Date: Oct 2017
Location: Surrey
Programs: BAEC - Gold
Posts: 885
What a total joke. Really puts me off flying club - only really bother these days to do just enough to maintain status. Surely the “meal” should be the main from the long band rather than the starter?! Have tweeted them...
Feb 4, 2018, 11:54 am
#1902
Join Date: Sep 2013
Programs: BAEC Gold, EK Skywards (enhanced Blue !), Oman Air Sindbad Gold
Posts: 6,399
Feb 4, 2018, 12:08 pm
#1903
Moderator: British Airways Executive Club
Join Date: Jul 2008
Location: Scotland & London
Programs: BA GGL, IHG Diamond Ambassador, Hilton Diamond, Hyatt Globalist, Mucci des Salons Ouvrants
Posts: 3,032
And I presume this wasn't a continuation of your low-calorie meal selection from last week? (Not that you need to lose weight of course, having met you multiple times, IMVHO). If not the irony would be there may be more calories in the low-cal....
I hope you are able to Twitter DM that to BA, I think that is going too far, particularly if they are cutting them in half (why on earth do that?).
I hope you are able to Twitter DM that to BA, I think that is going too far, particularly if they are cutting them in half (why on earth do that?).
I put this on twitter and got the 'sorry we disappointed line' - don't expect anything to change. Wish I had taken a picture of the prawn turned over to show the 'cut in half' bit but I was so shocked when I saw it!
When the lemon takes up more space than the protein - there is something wrong!!
aks120
Feb 4, 2018, 12:12 pm
#1904
Join Date: Jul 2014
Location: Wedged somewhere between BTS and VIE ✈
Programs: Star Alliance Gold (A3 Gold), Oneworld Emerald (BA Gold), Hilton Diamond
Posts: 6,338
To be fair, the 'long' CE flights are actually serving some nice looking meals now, so I give credit to BA where it's due. But some of these short flights are really getting pitiful meals. Meal is how BA describes them by the way!.
I would consider booking CE on the long flights, but there is no way I would waste my money or Avios on those that get 3 slit prawns! That is actually just a starter!
I would consider booking CE on the long flights, but there is no way I would waste my money or Avios on those that get 3 slit prawns! That is actually just a starter!
Feb 4, 2018, 12:27 pm
#1905
Join Date: Sep 2013
Programs: BAEC Gold, EK Skywards (enhanced Blue !), Oman Air Sindbad Gold
Posts: 6,399
@ headingwest - I would fully concur that many meals pictured here look very good indeed. Am sure we will soon see some more by way of contrast and balance.
But of course therein lies the all-too-familiar problem : inconsistency of product, quality, and / or service.
More than anything, I believe that inconsistency can cause serious damage to consumer perception of a service industry.
But of course therein lies the all-too-familiar problem : inconsistency of product, quality, and / or service.
More than anything, I believe that inconsistency can cause serious damage to consumer perception of a service industry.