Old Apr 16, 2017, 1:12 pm
FlyerTalk Forums Expert How-Tos and Guides
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
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Club Europe catering guide

Old Apr 25, 2017, 1:44 pm
  #796  
 
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Originally Posted by Tobias-UK
They are supposed to. Champagne is served in small bottles on 'short' band routes and from 750ml bottles on all others.
Oops.
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Old Apr 25, 2017, 1:59 pm
  #797  
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Originally Posted by orbitmic
I know. I've been suggesting an orange/grapefruit pressing machine in the CCR to BA for years but have always been superbly ignored. I still think it would be such an easy/cheap way to give a bit of a wow factor.
However if the CCR did gain such a machine it would still be out of kilter considering SEN lounges are the equivalent to GF.

Perhaps you can suggest the CCR to be more like LX new Dock E F/HON lounge?
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Old Apr 25, 2017, 2:03 pm
  #798  
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Originally Posted by hugolover
However if the CCR did gain such a machine it would still be out of kilter considering SEN lounges are the equivalent to GF.

Perhaps you can suggest the CCR to be more like LX new Dock E F/HON lounge?
C'mon it's BA we are talking about. At one point I dumbed down the suggestion to 'self-service citrus press' like the one Radisson hotels have for their breakfast and even that did not lead to any success!
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Old Apr 25, 2017, 2:23 pm
  #799  
 
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Belfast - Heathrow, 6th April 2017. BA1419, 19:00

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Old Apr 25, 2017, 2:26 pm
  #800  
 
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Heathrow - Belfast, 5 April 2017. BA1418, 16:45



The two sandwiches were actually tastey, with lovely soft bread. But that rye bread thing was truly awful.
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Old Apr 25, 2017, 2:38 pm
  #801  
 
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Originally Posted by orbitmic
C'mon it's BA we are talking about. At one point I dumbed down the suggestion to 'self-service citrus press' like the one Radisson hotels have for their breakfast and even that did not lead to any success!
Perhaps we could start with a tap or dispenser for water, and work our way up to juices?
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Old Apr 26, 2017, 5:39 am
  #802  
 
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Heathrow - Edinburgh, 18 April 2017. BA 1446, 13:05





Generous with the gin!
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Old Apr 26, 2017, 5:45 am
  #803  
 
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No more generous than ET used to be!
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Old Apr 26, 2017, 5:53 am
  #804  
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#Sealink How did you find the ciabatta? I've had that a few times, twice it was tasty and enjoyable and twice it was overdone and dried out.
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Old Apr 26, 2017, 6:01 am
  #805  
 
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Originally Posted by JALlover
No cheese with the meal? Thought they now offer cheese and dessert with the dinner service
Nope, that was it!
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Old Apr 26, 2017, 6:05 am
  #806  
 
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I've not yet tried the ciabatta, but I can't help look at that and think 'I'd rather just buy something from Pret first'. I'm also not a fan of coronation chicken either, which doesn't help.

Hence, I've just booked two ET return flights where in the past I would *always* have booked CE where available for a reasonable premium, as I'm pretty much the easiest person in the world to sell a decent premium product to.
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Old Apr 26, 2017, 6:49 am
  #807  
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It's definitely not worth the extra 4500 and tax for Ciabatta class if you have status. In Belgium I used to see them in Colruyt for 45 Euro Cents for 450g. A bargain and the sloppy fillings are the cheapest possible sandwich ingredients, think tuna mayo, coronation chicken...the binding sauce is cheaper and reduces the fractional cost to put a spread also! An Aspire lounge special. Even the dessert is a of gelatinous source-cheap as chips as a certain daytime presenter would say. I think BA need to chop Theoretical Seating in Y...as a GCH the product differentiator is even less compelling than before it might restore some value.

Why Gordon's but in the back they get to buy Bombay? Are BA subtly saying that they Gordon's isn't worth paying for (except from Duty Free of course )

Its comical how cheap they are catering this premium product. It's offering me no end of amusement of how #premium is complete and utter nonsense.
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Old Apr 26, 2017, 7:00 am
  #808  
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Originally Posted by hugolover
Why Gordon's but in the back they get to buy Bombay? Are BA subtly saying that they Gordon's isn't worth paying for (except from Duty Free of course )
To answer your question: the CE food is still "owned" and sourced by BA, whereas BOB is owned by Tourvest. If you look at the small print at the back of the menu brochure, BA is merely an agent of Tourvest in EuroTraveller. Tourvest decided on Bombay, not BA.
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Old Apr 26, 2017, 7:47 am
  #809  
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I wonder if Tourvest would consider branching out and running BA
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Old Apr 26, 2017, 7:53 am
  #810  
 
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Originally Posted by Sealink
But that rye bread thing was truly awful.
Yes, it's awful isn't it? More of a weapon than a foodstuff.
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