Long haul in-flight catering 2023 | First
Jan 27, 23, 10:59 am
#61
Join Date: Jun 2013
Location: UK
Programs: BA GGL/CCR, BA Amex Prem, BA Amex Business, Amex Platinum, Coutts Silk, Hilton Diamond etc.
Posts: 2,954
Some February Menus for LHR-US for your perusal.
Westbound/Eastbound/Wine List.
Some familiar faces.
I have been on the ground for 6 weeks which has been actually lovely but looking forward to being up in the air again!
Thought I was going to need a pretty major operation at the start of this year but all has turned out well - certainly gives you a fresh perspective...
Westbound/Eastbound/Wine List.
Some familiar faces.
I have been on the ground for 6 weeks which has been actually lovely but looking forward to being up in the air again!
Thought I was going to need a pretty major operation at the start of this year but all has turned out well - certainly gives you a fresh perspective...
Jan 27, 23, 11:14 am
#62
Ambassador, British Airways Executive Club, easyJet and Ryanair
Join Date: Sep 2011
Location: UK/Las Vegas
Programs: BA Gold (GGL/CCR)
Posts: 15,192
Originally Posted by crazy8534
Some February Menus for LHR-US for your perusal.
Westbound/Eastbound/Wine List.
Some familiar faces.
I have been on the ground for 6 weeks which has been actually lovely but looking forward to being up in the air again!
Thought I was going to need a pretty major operation at the start of this year but all has turned out well - certainly gives you a fresh perspective...
Westbound/Eastbound/Wine List.
Some familiar faces.
I have been on the ground for 6 weeks which has been actually lovely but looking forward to being up in the air again!
Thought I was going to need a pretty major operation at the start of this year but all has turned out well - certainly gives you a fresh perspective...
p.s. congrats on your health news, glad you appear to have overcome whatever ailment 👍🏻
Jan 27, 23, 11:19 am
#63
Join Date: Jun 2013
Location: UK
Programs: BA GGL/CCR, BA Amex Prem, BA Amex Business, Amex Platinum, Coutts Silk, Hilton Diamond etc.
Posts: 2,954
Originally Posted by Tobias-UK
This really is rotationally poor showing, these menus have been around since at least October/November with very little change. I am bored with them, menus need to rotate far more frequently.
Jan 27, 23, 11:40 am
#64
Join Date: Nov 2012
Location: Cambridgeshire
Programs: BA Bronze (how did that happen? Lost track of the others
Posts: 1,096
Unaccustomed as I am to flying in First, I actually like the look of those menus in terms of allergens. There's very little I can't eat Thanks for the heads up.
Thanks for the heads up.
Jan 27, 23, 11:53 am
#65
Join Date: Oct 2019
Posts: 37
Having tried all of the meat options what would you suggest is best? I do like the curry on VA Upper can actually taste because of the flavours.
Also what happens to the left over meals and desserts? Can you ask for seconds if available after everyone has chosen? I have a big appetite and sweet tooth
Also what happens to the left over meals and desserts? Can you ask for seconds if available after everyone has chosen? I have a big appetite and sweet tooth
Jan 27, 23, 12:30 pm
#66
Join Date: Jun 2013
Location: UK
Programs: BA GGL/CCR, BA Amex Prem, BA Amex Business, Amex Platinum, Coutts Silk, Hilton Diamond etc.
Posts: 2,954
Originally Posted by Dom Fly
Having tried all of the meat options what would you suggest is best? I do like the curry on VA Upper can actually taste because of the flavours.
Also what happens to the left over meals and desserts? Can you ask for seconds if available after everyone has chosen? I have a big appetite and sweet tooth
Also what happens to the left over meals and desserts? Can you ask for seconds if available after everyone has chosen? I have a big appetite and sweet tooth
Have seen a fair bit of agreement on here on that point:
Also the chilled beef Wellington was very tasty:
You can always ask for seconds and there is a fair chance you will get them!
Last edited by crazy8534; Jan 27, 23 at 12:41 pm
Jan 27, 23, 1:18 pm
#67
Ambassador, British Airways Executive Club, easyJet and Ryanair
Join Date: Sep 2011
Location: UK/Las Vegas
Programs: BA Gold (GGL/CCR)
Posts: 15,192
Originally Posted by crazy8534
The Murgh malaiwala was excellent previously.
Have seen a fair bit of agreement on here on that point:
Also the chilled beef Wellington was very tasty:
You can always ask for seconds and there is a fair chance you will get them!
Have seen a fair bit of agreement on here on that point:
Also the chilled beef Wellington was very tasty:
You can always ask for seconds and there is a fair chance you will get them!
Jan 28, 23, 12:39 am
#70
Join Date: Oct 2014
Programs: BA GGL
Posts: 483
Review for IAD-LHR this month. Menu posted a few days ago in this thread.
Pretty average meal. The flavours were…confused!
The chocolate fondant was alright though.
The highlight of this flight was the speedy service. I had finished my meal and was horizontal 1.5 hours after take off on a 6h20m overnight sector.
Pretty average meal. The flavours were…confused!
The chocolate fondant was alright though.
The highlight of this flight was the speedy service. I had finished my meal and was horizontal 1.5 hours after take off on a 6h20m overnight sector.
Jan 28, 23, 4:29 am
#73
Join Date: May 2009
Location: London
Programs: BAEC
Posts: 2,506
Originally Posted by jeroen100
Always amused to see ‘homemade’ icecream on the menu.. who’s home would that be.. do the crew take turns, following an old BA recipe ?
Jan 31, 23, 3:39 am
#75
Join Date: Oct 1999
Location: New York
Posts: 7,050
BA 281 LHR-LAX February 2023
February 2023
British Airways First Class
BA 281 London Heathrow to Los Angeles
(Applies to all LAX/SFO/SJC/MEX flights)
Our British Original Menu
It is our pleasure to have you on board with us today.
Original in every flavour, our handpicked selection of dishes form a culinary nod to the best of British cuisine.
From rich and succulent meals to fresh farm eggs and homegrown garnishes, we use the finest locally sourced ingredients. Each signature recipe has been carefully prepared by our talented team of chefs to create authentic British Original fare.
Enjoy items from the menu whenever you please throughout today’s flight and sample our favorites that have been highlighted for your perusal.
We are proud to have also partnered with leading British brands to ensure your experience is exceptional from start to finish.
Our sleek silverware is brought to you by Cotswolds based Studio William Cutlery. Our bespoke contemporary crockery collection for First is crafted by William Edwards Ltd, situated in the famous potteries of Stoke-on-Trent. Devon-based Darlington Crystal has a history spanning over 50 years. Enjoy sipping from our exclusive glassware selection in First.
Sit back and relax, we’ll take it from here.
A La Carte
Warm bakery selection served with butter and olive oil
Canapés
Beetroot and goat’s cheese ravioli, Balik salmon with cream cheese and nori on pumpernickel, bresaola on fingerling potato with English mustard cream cheese
Starters
Chilled British beef Wellington
Caramelized onion chutney, Cumberland sauce
Niçoise style tuna tonnato
Seared tuna, quail’s egg, olives, tuna and anchovy sauce
Queen Anne’s tart
Artichoke, tarragon, chervil vinaigrette
Roasted cauliflower soup
Cauliflower, green beans
Seasonal mixed leaf salad
Served with our house dressing
Main Course
Slow Cooked British Beef Cheeks
Herb jus, chimichurri
Murgh malaiwala
Yogurt marinated chicken supreme, cumin rice, dal makhani, cream sauce
Grilled fillet of Atlantic halibut
Celeriac mousseline, kale, lemon, caper beurre blanc
Mushroom cappellacci
Grilled king oyster mushrooms, mushroom panna sauce
Sides
Potato dauphinoise, grilled baby red bell pepper, roasted broccolini, spring onions, fennel
Cheese
Rock Star Cheddar
A cave aged cheese with a dense, creamy texture and a rich flavor with sweet caramel notes
Orsom Leicester Vintage Red
Named for its reddish orange rind, this firm yet crumbly cow’s milk cheese complements fruit and pasta
Melusine Goat’s
Soft and creamy with a flaky centre, the cheese instantly melts in the mouth and can be served warm on salads or with fruits for dessert
Long Clawson Stilton
A cow’s milk, semi hard, blue, unpressed cheese with a natural brushed rind
Served with savoury biscuits, plum chutney, grapes, apricots
Dessert
Espresso mascarpone cake
Fresh berries
Winter berry bread and butter pudding
Fresh berries, ginger custard
Homemade vanilla ice cream
Select from raspberries, chocolate sauce, white crunchy pearls, chocolate shavings
Fresh seasonal fruit
Light Bites
Available at anytime in between meal services
Superfood salad, wild rice, lime infused carrots, hazelnuts
Crispy Gressingham duck roll, avocado, plum hoisin sauce
Popcorn
Tyrrells hand cooked English crisps
Lindt truffles
We apologize if your meal choice is not available.
For allergens, please ask your crew for more details.
Light Meal
Warm bakery selection served with butter and olive oil
Starters
Chicken Caesar salad
Quinoa and goat’s cheese salad
Lemon labneh
Seasonal mixed leaf salad
Served with our house dressing
Main Course
Chicken katsu burger
Asian slaw, katsu sauce
Wild mushroom and kale quiche
Mushroom and Parmesan velouté, goat’s cheese crumble
Dessert
Lemon and raspberry meringue
243,269,279,281,283,285,287 120F005-1
Champagnes & Sparking Wine
Laurent Perrier Grand Siecle NV, Champagne, France
Hattingley Valley, Blanc de Noirs 2018, Hampshire, England
Lanson, Extra Age Rose Brut NV, Champagne, France
White Wine
Vincent Giradin, Pouilly-Fuisse 2017, Burgundy, France
Vavasour, Papa Sauvignon Blanc, Awatere Valley 2021, Marlborough, New Zealand
Radford Dale, Renaissance Chenin Blanc 2020, Stellenbosch, South Africa
Red Wine
Our Cellar Selection, Pessac-Leognan 2011
On today’s flight, we have one of either Chateau Larrivet Haut-Brion or Chateau de Fieuzal from the 2011 vintage.
Craggy Range, Te Muna Road Vineyard Pinot Noir 2019, Martinborough, New Zealand
Mullineux, Syrah 2020, Swartland, South Africa
Dessert Wine
Chateau Filhot, Sauternes Grand Cru Classe 2015, Bordeaux, France
Warre’s, Colheita Port 2009, Douro Valley, Portugal
British Airways First Class
BA 281 London Heathrow to Los Angeles
(Applies to all LAX/SFO/SJC/MEX flights)
Our British Original Menu
It is our pleasure to have you on board with us today.
Original in every flavour, our handpicked selection of dishes form a culinary nod to the best of British cuisine.
From rich and succulent meals to fresh farm eggs and homegrown garnishes, we use the finest locally sourced ingredients. Each signature recipe has been carefully prepared by our talented team of chefs to create authentic British Original fare.
Enjoy items from the menu whenever you please throughout today’s flight and sample our favorites that have been highlighted for your perusal.
We are proud to have also partnered with leading British brands to ensure your experience is exceptional from start to finish.
Our sleek silverware is brought to you by Cotswolds based Studio William Cutlery. Our bespoke contemporary crockery collection for First is crafted by William Edwards Ltd, situated in the famous potteries of Stoke-on-Trent. Devon-based Darlington Crystal has a history spanning over 50 years. Enjoy sipping from our exclusive glassware selection in First.
Sit back and relax, we’ll take it from here.
A La Carte
Warm bakery selection served with butter and olive oil
Canapés
Beetroot and goat’s cheese ravioli, Balik salmon with cream cheese and nori on pumpernickel, bresaola on fingerling potato with English mustard cream cheese
Starters
Chilled British beef Wellington
Caramelized onion chutney, Cumberland sauce
Niçoise style tuna tonnato
Seared tuna, quail’s egg, olives, tuna and anchovy sauce
Queen Anne’s tart
Artichoke, tarragon, chervil vinaigrette
Roasted cauliflower soup
Cauliflower, green beans
Seasonal mixed leaf salad
Served with our house dressing
Main Course
Slow Cooked British Beef Cheeks
Herb jus, chimichurri
Murgh malaiwala
Yogurt marinated chicken supreme, cumin rice, dal makhani, cream sauce
Grilled fillet of Atlantic halibut
Celeriac mousseline, kale, lemon, caper beurre blanc
Mushroom cappellacci
Grilled king oyster mushrooms, mushroom panna sauce
Sides
Potato dauphinoise, grilled baby red bell pepper, roasted broccolini, spring onions, fennel
Cheese
Rock Star Cheddar
A cave aged cheese with a dense, creamy texture and a rich flavor with sweet caramel notes
Orsom Leicester Vintage Red
Named for its reddish orange rind, this firm yet crumbly cow’s milk cheese complements fruit and pasta
Melusine Goat’s
Soft and creamy with a flaky centre, the cheese instantly melts in the mouth and can be served warm on salads or with fruits for dessert
Long Clawson Stilton
A cow’s milk, semi hard, blue, unpressed cheese with a natural brushed rind
Served with savoury biscuits, plum chutney, grapes, apricots
Dessert
Espresso mascarpone cake
Fresh berries
Winter berry bread and butter pudding
Fresh berries, ginger custard
Homemade vanilla ice cream
Select from raspberries, chocolate sauce, white crunchy pearls, chocolate shavings
Fresh seasonal fruit
Light Bites
Available at anytime in between meal services
Superfood salad, wild rice, lime infused carrots, hazelnuts
Crispy Gressingham duck roll, avocado, plum hoisin sauce
Popcorn
Tyrrells hand cooked English crisps
Lindt truffles
We apologize if your meal choice is not available.
For allergens, please ask your crew for more details.
Light Meal
Warm bakery selection served with butter and olive oil
Starters
Chicken Caesar salad
Quinoa and goat’s cheese salad
Lemon labneh
Seasonal mixed leaf salad
Served with our house dressing
Main Course
Chicken katsu burger
Asian slaw, katsu sauce
Wild mushroom and kale quiche
Mushroom and Parmesan velouté, goat’s cheese crumble
Dessert
Lemon and raspberry meringue
243,269,279,281,283,285,287 120F005-1
Champagnes & Sparking Wine
Laurent Perrier Grand Siecle NV, Champagne, France
Hattingley Valley, Blanc de Noirs 2018, Hampshire, England
Lanson, Extra Age Rose Brut NV, Champagne, France
White Wine
Vincent Giradin, Pouilly-Fuisse 2017, Burgundy, France
Vavasour, Papa Sauvignon Blanc, Awatere Valley 2021, Marlborough, New Zealand
Radford Dale, Renaissance Chenin Blanc 2020, Stellenbosch, South Africa
Red Wine
Our Cellar Selection, Pessac-Leognan 2011
On today’s flight, we have one of either Chateau Larrivet Haut-Brion or Chateau de Fieuzal from the 2011 vintage.
Craggy Range, Te Muna Road Vineyard Pinot Noir 2019, Martinborough, New Zealand
Mullineux, Syrah 2020, Swartland, South Africa
Dessert Wine
Chateau Filhot, Sauternes Grand Cru Classe 2015, Bordeaux, France
Warre’s, Colheita Port 2009, Douro Valley, Portugal
Last edited by Carfield; Feb 22, 23 at 1:00 am
