Yorkshire Puddings! Food service changes September 1st
Sep 17, 2021, 5:09 am
#287
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
Dear Heaven we roasted the beef - Chateaubriand - and carved it in front of the passenger and the cheeses were sublime. Never mind Cheddar which if not well ripe and mature is fit for the mouse trap; what about Stilton that glorious cheese? Frankly this lot could have been served up in some 2 star seaside hotel as a Sunday Special. It may be better than it has been but it has a long was to go. What a sad menu of mains courses. Meat, Meat Pie, or whatever a Vegan might eat - in the words of my Mother, Lord Rest Her, perfectly vile.
Sep 17, 2021, 9:35 am
#289
Join Date: Oct 2005
Programs: BA GGL & GfL, AA LTP, Marriott (sigh) Ambassador, Hilton Diamond
Posts: 3,234
Sep 17, 2021, 9:46 am
#290
Join Date: Oct 2015
Programs: BA Gold for Life
Posts: 1,390
In recent years when travelling on BA in F I have had good starters, puddings and cheeses but the main courses have lagged behind. I welcome a good but unadventurous main course with flair being concentrated on the other courses.
Sep 18, 2021, 2:54 am
#292
Join Date: Aug 2017
Programs: BAEC
Posts: 460
Where on earth did that bone come from in a fillet of beef? If it was bovine it would have been a fragment resulting from bad butchery and possibly sharp.
Not good and how hard to quality control that a fillet is actually a fillet? We’re not talking about pin bones in a mackerel here.
Not good and how hard to quality control that a fillet is actually a fillet? We’re not talking about pin bones in a mackerel here.
Sep 18, 2021, 2:56 am
#293
Suspended
Join Date: Mar 2002
Location: Canada, USA, Europe
Programs: UA 1K
Posts: 31,452
Where on earth did that bone come from in a fillet of beef? If it was bovine it would have been a fragment resulting from bad butchery and possibly sharp.
Not good and how hard to quality control that a fillet is actually a fillet? We’re not talking about pin bones in a mackerel here.
Not good and how hard to quality control that a fillet is actually a fillet? We’re not talking about pin bones in a mackerel here.
Sep 18, 2021, 3:08 am
#295
Ambassador, British Airways Executive Club, easyJet and Ryanair
Join Date: Sep 2011
Location: UK/Las Vegas
Programs: BA Gold (GGL/CCR)
Posts: 15,926
Where on earth did that bone come from in a fillet of beef? If it was bovine it would have been a fragment resulting from bad butchery and possibly sharp.
Not good and how hard to quality control that a fillet is actually a fillet? We’re not talking about pin bones in a mackerel here.
Not good and how hard to quality control that a fillet is actually a fillet? We’re not talking about pin bones in a mackerel here.
Sep 18, 2021, 3:21 am
#298
Join Date: Apr 2015
Posts: 1,355
Where on earth did that bone come from in a fillet of beef? If it was bovine it would have been a fragment resulting from bad butchery and possibly sharp.
Not good and how hard to quality control that a fillet is actually a fillet? We’re not talking about pin bones in a mackerel here.
Not good and how hard to quality control that a fillet is actually a fillet? We’re not talking about pin bones in a mackerel here.
Sep 18, 2021, 3:27 am
#299
Join Date: Aug 2017
Programs: BAEC
Posts: 460
So different to one of the menus I saw above that describes a slow roasted fillet. Even so, as you say, it shouldn’t be there!
Sep 18, 2021, 3:33 am
#300
Ambassador, British Airways Executive Club, easyJet and Ryanair
Join Date: Sep 2011
Location: UK/Las Vegas
Programs: BA Gold (GGL/CCR)
Posts: 15,926
In Club it is slow-roasted short rib of British beef, in First it is twenty-one day aged roasted fillet of British beef (not slow roasted).