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
May 14, 2017, 10:17 am
#931
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: 63,846
I am not sure it is the missing one, since it's dated March and Rotation C. Was that a flight in May? The one I'm looking for is Rotation A. As I understand it, with LGW-Long Rotation A we can work out the entire menu options for LHR and LGW for the rest of the year or summer.
May 14, 2017, 12:09 pm
#932
Join Date: Feb 2006
Location: London
Programs: BAEC
Posts: 2,644
I am not sure it is the missing one, since it's dated March and Rotation C. Was that a flight in May? The one I'm looking for is Rotation A. As I understand it, with LGW-Long Rotation A we can work out the entire menu options for LHR and LGW for the rest of the year or summer.
May 14, 2017, 12:32 pm
#933
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: 63,846
OK, thanks for that, I think that menu changed on 1 May. So we are still looking for the elusive Rotation A for LGW Outbound Long, plus the LCY rotations remain an enigma for the time being.
May 14, 2017, 12:43 pm
#934
Join Date: Dec 2014
Location: UK
Programs: BA, U2+, SK, AF/KL, IHG, Hilton, others gathering dust...
Posts: 2,552
Could be, have generally had a choice of hot dishes on evening LCY flights, but haven't done an evening LCY for a few months. Don't recall seeing hot dishes at lunchtime in the last 2 or 3 years (unless you count the bread...).
May 14, 2017, 4:44 pm
#935
Join Date: Dec 2007
Posts: 3,596
May 14, 2017, 5:00 pm
#936
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: 63,846
Indeed this is the point I am trying to land: there are (I think) 3 monthly rotations, all with an inbound and an outbound version, however Rot C outbound become Rot A inbound. Heathrow's menus upthread show this same pattern so it doesn't seem to be a coincidence. Therefore once we get Rot A outbound, logically we have the entire menu set for A, B and C, outbound and inbound. Moreover you will also see how the starters from inbound become the lunch/dinner meal for the shorter sectors (both directions). However we need outbound Long Rot A to be certain. What isn't clear is how long A, B and C will run for: is it a year? Or winter versus summer?
May 15, 2017, 12:20 pm
#937
Join Date: Mar 2017
Location: Brentwood
Programs: BAEC silver, HH Diamond, IHG Plat
Posts: 113
Rot A long Lgw
I had this last week - hope it is the missing one as it has dragged me out of years of lurkdom... will try to add photo later but it was on Lgw - Ace 6/5/17 and it does indeed say rot a on the bottom
Tomato and pearl mozzarella salad with pesto
Beef and mushroom casserole or tomato and 4 cheese tortellini main
lemon and almond slice
cheddar
All OK but underwhelmed by service. Had to ask for all top ups of drink Inc with main etc and it took nearly 3 hrs to complete. Also not sure about the mains heated in service dish seemed more 'crusty' compared with the old tipped out in a splodge version!
Tomato and pearl mozzarella salad with pesto
Beef and mushroom casserole or tomato and 4 cheese tortellini main
lemon and almond slice
cheddar
All OK but underwhelmed by service. Had to ask for all top ups of drink Inc with main etc and it took nearly 3 hrs to complete. Also not sure about the mains heated in service dish seemed more 'crusty' compared with the old tipped out in a splodge version!
May 17, 2017, 4:17 am
#938
Join Date: Jun 2007
Location: London
Programs: BA Gold, EK Gold, GF Silver, IC Royal Ambass, Marriott Gold, TK Elite
Posts: 902
Pictures attached of the low calorie option from yesterday's VLC-LGW - very nice and good alternative to the menu posted in #935 .
Starter of grilled vegetables and a main of chicken in a creamy (low cal??) sauce. Better than the pasta I had a couple of weeks ago.
Starter of grilled vegetables and a main of chicken in a creamy (low cal??) sauce. Better than the pasta I had a couple of weeks ago.
May 17, 2017, 5:57 am
#939
Join Date: Sep 2013
Location: London
Programs: BA Gold; FB Silver; SPG; IHG Gold
Posts: 2,985
My initial conclusions from all of this is that short and long sectors have seen an improvement, whereas medium sectors such as MAD and VIE are now worse off as there is, frankly, no difference between short and medium, as far as I can tell. Seeing as most of my routes are the medium sectors, I consider that the overall experience is now distinctly worse than before. That's a real shame. I think the previous banding system was better (I would say that).
May 17, 2017, 6:02 am
#940
Suspended
Join Date: May 2011
Location: London
Programs: *A G, OW S.
Posts: 996
My initial conclusions from all of this is that short and long sectors have seen an improvement, whereas medium sectors such as MAD and VIE are now worse off as there is, frankly, no difference between short and medium, as far as I can tell. Seeing as most of my routes are the medium sectors, I consider that the overall experience is now distinctly worse than before. Real shame.
May 17, 2017, 6:08 am
#941
Ambassador, British Airways Executive Club, easyJet and Ryanair
Join Date: Sep 2011
Location: UK/Las Vegas
Programs: BA Gold (GGL/CCR)
Posts: 15,930
My initial conclusions from all of this is that short and long sectors have seen an improvement, whereas medium sectors such as MAD and VIE are now worse off as there is, frankly, no difference between short and medium, as far as I can tell. Seeing as most of my routes are the medium sectors, I consider that the overall experience is now distinctly worse than before. That's a real shame. I think the previous banding system was better (I would say that).
Troy Warfield told me they were actively monitoring feedback on the new catering and that changes were imminent. IIRC portion sizes did increase a little but not significantly for the 'medium band' sectors.
May 17, 2017, 8:49 am
#942
Join Date: Jul 2004
Location: Lewes, UK
Programs: BA Lifetime Gold
Posts: 1,213
Has anybody else noticed the very poor state of hot drink mugs in CE. I have now had 5 CE flights in a row, all with chipped mugs and two with cracks (fortunately nothing yet leaking). Cheap china that needs replacing!
May 17, 2017, 8:56 am
#943
Join Date: Nov 2011
Programs: BA Silver
Posts: 1,222
May 17, 2017, 12:54 pm
#944
Fontaine d'honneur du Flyertalk
Join Date: Jul 2001
Location: Morbihan, France
Programs: Reine des Muccis de Pucci; Foreign Elitist (according to others)
Posts: 19,180
Right. My 2p worth.
LGW - ALC May 16th
Starter
Tomato and pearl mozzarella salad with pesto
Main
Beef and Mushroom Casserole
or
Tomato and 4 cheese tortellini main
Cheddar Cheese
Lemon and Almond slice
Drinks were served promptly by a delightful CSM. I love the large bottles of wine - especially the Champagne which is a vast improvement on what went before. HI had G&T and was offered a choice between Gordons and Tanqueray.
The tray was handed out with the starter, cheese and desert. The starter was OK - I'm not that mad about Mozzarella as I find it bland.
I had the Pasta and it was delicious and very filling. It came on a good big plate as opposed to those cold "Now We Are Five" bowls which were usually freezing cold. Both the cheese and the desert were delicious and I enjoyed the Italian red rather than constant Spanish and Chilean which I find too oaken. HI had the Beef which he pronounced as very good.
In short the service was excellent and a 100% improvement. So many things are borderline - it is a shame that MAD, MXP/LIN and VIE are just out from what I understand - however the service takes a long time to deliver and I am unsure that it could be delivered in time unless the cabin was cut back. This is even better than the meals served on Band 4.
A huge improvement.
LGW - ALC May 16th
Starter
Tomato and pearl mozzarella salad with pesto
Main
Beef and Mushroom Casserole
or
Tomato and 4 cheese tortellini main
Cheddar Cheese
Lemon and Almond slice
Drinks were served promptly by a delightful CSM. I love the large bottles of wine - especially the Champagne which is a vast improvement on what went before. HI had G&T and was offered a choice between Gordons and Tanqueray.
The tray was handed out with the starter, cheese and desert. The starter was OK - I'm not that mad about Mozzarella as I find it bland.
I had the Pasta and it was delicious and very filling. It came on a good big plate as opposed to those cold "Now We Are Five" bowls which were usually freezing cold. Both the cheese and the desert were delicious and I enjoyed the Italian red rather than constant Spanish and Chilean which I find too oaken. HI had the Beef which he pronounced as very good.
In short the service was excellent and a 100% improvement. So many things are borderline - it is a shame that MAD, MXP/LIN and VIE are just out from what I understand - however the service takes a long time to deliver and I am unsure that it could be delivered in time unless the cabin was cut back. This is even better than the meals served on Band 4.
A huge improvement.
May 17, 2017, 2:06 pm
#945
Join Date: Oct 2009
Location: SFO, LON
Programs: BA GGL/CCR, Bonvoy Tit, Hilton Dia etc etc
Posts: 2,354
Right. My 2p worth.
......
In short the service was excellent and a 100% improvement. So many things are borderline - it is a shame that MAD, MXP/LIN and VIE are just out from what I understand - however the service takes a long time to deliver and I am unsure that it could be delivered in time unless the cabin was cut back. This is even better than the meals served on Band 4.
A huge improvement.
......
In short the service was excellent and a 100% improvement. So many things are borderline - it is a shame that MAD, MXP/LIN and VIE are just out from what I understand - however the service takes a long time to deliver and I am unsure that it could be delivered in time unless the cabin was cut back. This is even better than the meals served on Band 4.
A huge improvement.
I am still concerned about how the process has been laid out for the staff, who are clearly very hassled and stretched, to the detriment of themselves and the passengers. The service is borderline unworkable, even on a 2hr+ flight, when you're on a 767 with 65+ pax in CE. In 2A, it took a good 45 minutes to get a main course after the tray was initially dropped with us. That's just madness. The staff took a good 90 minutes to get through the service..
The main problem, as I see it, having thought this through on a number of flights over the last few weeks, is that two staff trawl up the cabin with two carts and can't really do much else until both have completed their respective services. That doesn't make sense if you're trying to do multiple "runs", IMO. They need to rethink this as a single trolley service, with the second staff popping up from behind with main courses and refills for the drinks. They may even be able to squeeze in a bar run that way. As it stands, it is very tough for the crew, by all accounts. Passengers are also getting sub-standard service as a result, with tedious waits for drinks and, on the longer flights, hot food.
If they can re-think the service runs and improve the medium flights, they'll actually have a decent product.