Please find this new thread for 2026 as a place for us all to share some details about the in-flight food and beverages served in the BA First Class Cabin. As the posts populate over time, it will give us an idea of what food we can expect to receive on our upcoming flights. This thread supersedes the previous 2025 edition of the Long-Haul In-flight catering thread which is posted in the link below.

Long haul in-flight catering 2025 | First

As this will build into a popular resource, can I please ask that you do not quote any photos in any reply posts you make as it clogs up the thread.

Heading to Boston next week and back, the online team have been awesome in providing the menus beforehand for the two flights. Very excited to see the Rare Champagne appearing again, it was a real treat on my flights last year. Can't wait - weather permitting!

I assume the champagne choices will be on all F routes throughout January.

All except JFK and they will run through to the end of March.

Menu posted above is confirmed - The Rare Miliseme Brut 2015 is very good. Having it LHR-EWR now, Jan 3.

I tried the Sugrue South Downs sparkling and it was especially good too.

More on the food in a new post soon.

I�m quite jealous of the Charles Heidsieck Blanc de Millenaires 2014 too, but thinking the 2017 might still be a bit young?

And both are terrible for different reaons. On my flight to IAH in F the other day the crew said another lady rejected both (like me) and the crew pulled a bottle from J. She said she'd feed back our criticism.

Oh wow, I didn't enjoy it at all. See above. Nor did a fellow flyer in my cabin.

If it�s the same Rare 2015 I had last year then I can�t wait as it was delicious. I hope my fellow cabin mates dislike it in that case as I�ll happily finish it up!

From BA209 LHR-MIA:

BA105 LHR-DXB evening flight:







Didn�t actually eat anything so sorry no actual photos!

BA 189
LHR-EWR

Thought the reds were very good. Service also good. Food average; pleaded for medium for the steak but they still overcooked it. Skipped dessert and the second meal.







Rare 2015 champagne; liked it - all sparkling wines available as PDB per the new LHR “anything” PDB previously reported.


Crab starter - the highlight


Parsnip soup - uncharacteristically bad for BA. It had too much apple so it was sweet with a weird texture.


Well-done steak (too overcooked); the potato gratin was nice.

Similar menu (sorry no photos) as post #12 on the LHR to JFK with the exception of the different champagnes mentioned up thread. Also agree that the steak was dry and also noticeably smaller than I've had before but the potato gratin was the best part of the dish. I had the double baked souffle for starters which was good but not as good as a similar starter Q3-4 last year. With the souffle "sitting" in a mushroom velout� it just felt a bit soggy, but tasty. I had ice cream for dessert and was given one tiny scoop. Even the crew who served it apologized and was embarrassed by the portion size.

The return flight, it was late so only had main course, but would highly recommend the Chargrilled Midwestern veal chop. Very tasty, succulent and enjoyable. May have been one of my top 5 mains of late.

Overall not great food and I think a reflection of catering out of the US. Wanted to try the Charles Heidsieck Blanc des Millenaires but they had run out, still the Rare, Millesime Brut was very nice. Also forgot to photo the Bircher museli which I had for breakfast, it was one of the best dishes too! Despite the food the crew were great once again and one of the saving graces for BA when other aspects can be below par. Oh and a mention to the ground experience at SFO, from check in to TSA pre to lounge, all exceptional, yes even TSA! Friendly, warm, helpful and the lounge check in agent had pre-reserved me a 4 seat table in first dining as she had seen I had my three children with me, and this is despite them being in Club.

Not a food related issue but I asked them to turn down the temperature for sleeping which they willing did so but still too hot in my opinion, but I do look like a cool bedroom. Maybe the new F seats will solve the problem with personal vents.






Smoked salmon starter was good, fresh and clean tastes

Pan fried Alaskan halibut was a disappointment, dry and overcooked and the red pepper sauce had an odd taste to it. The vegetable side dish was far better!

Speculoos mouse cake was odd, not horrible but very gelatinous. The chocolate twig on the top was the best bit!

Poached egg breakfast. I must admit I knew that doing a poached egg at 39,000 feet was unlikely to be a satisfying outcome and so it was. The tortilla and veg base was pretty good though and nice gentle spice.

Im pretty sure I will not be sending it back and asking for the J stuff instead