Looks like condiments are needed for most meals.

A bit of ketchup and mustard would match nicely with one of those sausages and the bread roll.

Band 1 - Afternoon Tea - SPML Lacto-Ovo
LHR-EDI - BA1452 - 16:25 hrs

This Special Meal for Afternoon Tea is worth highlighting (and thank goodness no more lentils). As you can see this isn't too far off the main Do&Co afternoon tea offering albeit with more conventional sandwiches, compared to the more varied ones on the standard offering. The fillings were a bit of a mystery but there was spinach in one of them. And since the cake, scones and tea bread were part of the offering this was the one SPML I was entirely happy with. And I guess it does already give more variety than the previous offering.

https://imagizer.imageshack.com/v2/8...924/7lTHxP.jpg

I’ve always avoided airline gnocchi ... now I know why! ;)

No changes yet for KSMLs
 

Anchor butter
 

The salt content in butter is usually between 1 and 3%. In a 7 gram mini-pack of butter the salt content, relative to the average person's diet, isn't likely to make a lot of difference and in any case there is a salt pack in with the cutlery. Anchor has 1.7% salt in it, the green fields indicates it is salted, the unsalted branding is red in colour. Castle butter, which is what we are seeing a lot of in CE and also the BaxterStorey lounges, is Welsh and not generic, it is made in Caerphilly, is 2.5% salt, which is probably enough to be distinguished from Anchor in a blind tasting test, but 2.5% of 7g = under 0.2 g of salt. There are some recommendations that people keep their daily salt content to below 1.5g of salt per day, and the NHS suggests a maximum of 6g per day. Most totally unbranded generic butter has salt in it, so you can make that general presumption, it's slightly trickier to make it without salt and it doesn't keep as long.
https://www.nhs.uk/live-well/eat-well/salt-nutrition/

Interesting how the desserts have seemed to move away from cakes to custards and mousses. The new desserts look nice but I'm rather partial to cakes.

The downgrade of the starter in Band 3 and 4 is noticeable. A cup of coleslaw is not a worthy replacement for the large salads or pieces of salmon that used to be the starter courses on long flights.

Man express breakfast/afternoon tea
 

The space and pace issues are fair enough to move to a one-tray service, but BA still could put more effort into what goes into the starter pot. Cole slaw strikes me as very plebeian and better suited for a summer picnic than a business class flight.

:eek: the bacon rolls have gone??? I really liked them. I am due to have an express breakfast tomorrow so will try it, but I am not keen on a filled croissant.

Greetings from Chicago. On the INV-LHR yesterday choice was the coronation chicken or some quinoa and courgette concoction. Was in 1F so had the coronation chicken, the CC mentioned that the quinoa and courgette was a hard sell particularly as IIRC it was a 50/50 loading with the chicken. Service began over the Forth Valley. Must say I liked the cabbage/coleslaw I had it after the chicken and it was like a palate cleanser. Star of the show was the chocolate dessert which was much better than what I had for dessert on my LHR-ORD later. Really impressed overall, though as the CC said those customers who had to have the courgette concoction were somewhat peeved.