BA F is the new Standard - Short report
Oct 24, 2011, 11:34 am
#46
Join Date: Oct 2010
Location: Santander, Spain
Programs: BA Blue, AMEX BA PP
Posts: 296
Oct 24, 2011, 12:32 pm
#47
Join Date: Mar 2010
Location: London
Programs: BAEC, AA, Emirates, Hilton, Hyatt, Taj Hotels
Posts: 2,345
Great stuff ^ Bought back some very good memories of my first NF last month - I thought it was a step up and really liked it. I know that the buddy seat isn't much cop, but overall I thought it was better than OF. The fact that they upped the wine standard helped too 
Oct 24, 2011, 1:20 pm
#48
Original Poster
Join Date: Dec 2006
Location: in a cabin
Posts: 6,522
Petrus you old dog...what a great way to spend a weekend. I'm envious at how many friends you have. If I wanted to do something like that, I'd have to rent them...
And what on earth is going on in that new BA F cabin?? Not nearly enough bling if you ask me...come, we give you some of ours
And what on earth is going on in that new BA F cabin?? Not nearly enough bling if you ask me...come, we give you some of ours
Oct 24, 2011, 1:40 pm
#49
Join Date: Aug 2007
Location: Spitalfields, London
Programs: BA Gold, KFC 'The Colonel's Club' Palladium tier, Mucci des Visions Célestes du Nord-Pas-de-Calais
Posts: 2,327
Now that's what I call larging it.
I stayed at The Standard just after it opened. I liked it but for some reason my room reminded me of a camper van. I think it was all the moulded wood.
I stayed at The Standard just after it opened. I liked it but for some reason my room reminded me of a camper van. I think it was all the moulded wood.
Oct 24, 2011, 2:26 pm
#51
Moderator: British Airways Executive Club, Iberia Airlines, Airport Lounges and Environmentally Friendly Travel
Join Date: Jan 2003
Location: London, UK
Posts: 22,213
Fabulous report!! So good to see foie gras in First.
I'll let you into a little secret. No meat has passed my lips since summer 1995, except for a small sampling of foie gras I had in St Malo a couple of years ago. Every one at the table raved on and on about how heavenly it was. I have never tasted anything so divine in my entire life. This followed sharply by foaming of the mouth, not entirely dissimilar to the jammy/clot whip you fashioned up on board
I'll let you into a little secret. No meat has passed my lips since summer 1995, except for a small sampling of foie gras I had in St Malo a couple of years ago. Every one at the table raved on and on about how heavenly it was. I have never tasted anything so divine in my entire life. This followed sharply by foaming of the mouth, not entirely dissimilar to the jammy/clot whip you fashioned up on board
Oct 24, 2011, 2:48 pm
#52
FlyerTalk Evangelist
Join Date: Jun 2004
Location: LON, ACK, BOS..... (Not necessarily in that order)
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Oct 25, 2011, 9:20 am
#57
Join Date: May 2007
Location: London WC2/W1
Programs: BAEC Silver; Muccis du Monde des Peluches
Posts: 6,627
There also seems to be quite a fashion for new contemporary-style New York hotels in that price range ($500-ish) to up their room sizes - think of the London NYC and the Gansevoort Park. Pity the Standard seemed to have opened just before that trend started.
Oct 25, 2011, 10:16 am
#58
Join Date: Jul 2006
Programs: SQ-PPS+8, BA-Mucci Diamente, Mucci Siegneur des Bains Chauds
Posts: 2,286
Huh, I have seen a HIDDY BBQ and I still have recurrent nightmares over the image of what he was roasting. The beast was huge and still had its head attached. I am surprised he hasn't gone for the shock factor and posted it again.
Oct 25, 2011, 10:40 am
#59
Join Date: Jun 2011
Posts: 30
That is one of the reasons I take BA flights that lands just before IB flights, it has nothing to do with all people from a specific nationality being stupid. I have also been on IB flights that land after a BA 747 and have had to wait 1 hr+.
Oct 25, 2011, 11:18 am
#60
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