Odd lunch in F last week..
Feb 6, 2009, 1:12 am
#16
Original Poster
Join Date: Feb 2003
Location: LGW.
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Posts: 733
Yes, that's the one-'cept those pictures show a dash of gravy. Ones we had were completely dried out...just meat, no gravy,nil,nada....meat was totally dry...yuk! Cheese souffle starter was lush though...
Feb 6, 2009, 1:52 am
#17
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
I know. Lamb Shank in First Class I ask you. They'll be tarting up Best End of Neck next, say that some Award Winning Chef created it and try to convince you that this is wonderful. Imagine how we feel serving scrags (as my Mother used to call them).
For heavens sake write to the Commercial Director and tell him what you think of School Dinners at 30,000 ft. This is both cheap and nasty. They don't listen to us - so please tell them, I suspect that no one will but unless you do they will think that they have got away with another "enhancement" again.
For heavens sake write to the Commercial Director and tell him what you think of School Dinners at 30,000 ft. This is both cheap and nasty. They don't listen to us - so please tell them, I suspect that no one will but unless you do they will think that they have got away with another "enhancement" again.
Feb 6, 2009, 2:11 am
#18
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Join Date: Dec 2003
Location: MAN and LON
Programs: Mucci, BAEC LT Gold, HH Dia, MR LT Plat, IHG Diamond Amb, Amex Plat
Posts: 13,772
I know. Lamb Shank in First Class I ask you. They'll be tarting up Best End of Neck next, say that some Award Winning Chef created it and try to convince you that this is wonderful. Imagine how we feel serving scrags (as my Mother used to call them).
For heavens sake write to the Commercial Director and tell him what you think of School Dinners at 30,000 ft. This is both cheap and nasty. They don't listen to us - so please tell them, I suspect that no one will but unless you do they will think that they have got away with another "enhancement" again.
For heavens sake write to the Commercial Director and tell him what you think of School Dinners at 30,000 ft. This is both cheap and nasty. They don't listen to us - so please tell them, I suspect that no one will but unless you do they will think that they have got away with another "enhancement" again.
It really must be reaching the point where the association with BA must be more damaging than helpful for the chefs in question?
Last edited by Land-of-Miles; Feb 6, 2009 at 2:26 am
Feb 6, 2009, 2:38 am
#20
Join Date: Jan 2005
Posts: 928
What really amazes me is that some of these "chefs" are prepared to put their name to this rubbish. After sampling Liam Tomlins Turkey Confit in December I certainly won't be beating on the door to get to his restaurant/ready meal collection.
It really must be reaching the point where the association with BA must be more damaging than helpful for the chefs in question?
It really must be reaching the point where the association with BA must be more damaging than helpful for the chefs in question?
Feb 6, 2009, 2:45 am
#21
Join Date: Oct 2004
Location: London
Programs: MUCCI; BAEC Lifetime Gold; Marriott Bonvoy Emeritus Titanium; Hertz#1, Avis President’s Club
Posts: 3,214
Feb 6, 2009, 2:47 am
#22
Join Date: Oct 2004
Location: London
Programs: MUCCI; BAEC Lifetime Gold; Marriott Bonvoy Emeritus Titanium; Hertz#1, Avis President’s Club
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Feb 6, 2009, 6:48 am
#26
Join Date: Mar 2006
Location: UK
Programs: BA GGL, BA LTG/GFL, Honors Diamond, Accor Platinum, Bonvoy Silver
Posts: 718
Had as this as well from LHR DFW on 31 Jan.
Totally dry, no sauce/gravy whatsoever. No mash. 2 pieces of carrot, 1 piece of turnip/parsnip (can't recall), think there was some "bed of cabbage".
Disgusting - Gate Gormless' finest.
The Chicken roulade came with a red wine sauce - was actually a deep thick meaty gravy - bizzare. I wonder if the skank, sorry shank, gravy ended up on the chicken but who knows! Wouldn't select again.
Totally dry, no sauce/gravy whatsoever. No mash. 2 pieces of carrot, 1 piece of turnip/parsnip (can't recall), think there was some "bed of cabbage".
Disgusting - Gate Gormless' finest.
The Chicken roulade came with a red wine sauce - was actually a deep thick meaty gravy - bizzare. I wonder if the skank, sorry shank, gravy ended up on the chicken but who knows! Wouldn't select again.
Feb 6, 2009, 6:56 am
#27
Join Date: Apr 2008
Programs: Lord OPebble - Mucci of the Hour. Diamond Class MUCCI.Chevalier du Circle Intime de Pucci
Posts: 7,088
There was a TV series a while back with a competition for budding restauranters to win a prize of opening a restaurant with Raymond Blanc.
One of the competitions was to cook and serve a meal to the F cabin on a grounded 747.
One of the dishes that on film looked absolute cr*p was a lamb dish - could have been the dreaded shank or maybe a hotpot. Anyway a BA lady who obviously needed a brain refresh together with new taste buds enthused mightily and said " we are going to add that to our F menu"!
Be warned!
One of the competitions was to cook and serve a meal to the F cabin on a grounded 747.
One of the dishes that on film looked absolute cr*p was a lamb dish - could have been the dreaded shank or maybe a hotpot. Anyway a BA lady who obviously needed a brain refresh together with new taste buds enthused mightily and said " we are going to add that to our F menu"!
Be warned!
Feb 6, 2009, 7:10 am
#28
Join Date: Dec 2003
Location: Nottinghamshire
Programs: BA Silver, HH Silver.
Posts: 2,200
I had the Shank stew last Friday bizarrely dry,then on our way back I had lamb chops and again no bloody gravy.
Feb 6, 2009, 9:43 am
#30
Join Date: Sep 2008
Location: Sao Paulo, Brazil
Programs: Mucci Chevalier des Sous-vetements civilises, BAEC Gold
Posts: 576
I'm confused as what I had on 2 January was an "Irish-style lamb shank stew". Not much gravy but very enjoyable - but for an Irish stew I'd expect Pucci's scrags (no ribaldry please), not shank. O/T the gravy fixation rather reminds me of the trials of Mrs Todger in Martin Chuzzlewit.