British Airways (2483 pictures & videos)

9/10

United Kingdom (LHR) to Canada (YVR), 06 Dec 2002

Economy Class

Dinner - Starter: Potted Thai style crab with ginger guava salsa - Main: Sirloin of veal with caramelised apples and Calvados sauce and seasonal vegetables - Selection of cheeses Dessert: Panettone and marmalade pudding (Menu Card)

Clos du Moulin 1er Cru (in lounge); Krug Brut, Grande Cuvee (on board); Tanqueray No. Ten Gin & tonic; Sancerre Cuvee Megalithe, 2000, Domaine de la Perriere; Chateau Desmirail, 1996, Grand Cru Classe Margeaux; Chateau Filhot, 1997, Grand

"In the Concorde lounge the Clos du Moulin Champagne was good, but I'd prefer BA to quit surprising me by changing the champagne in the lounge while I'm in there! On board, the Krug started me off followed by a sneaky but refreshing Tanqueray No. Ten and tonic squeezed in before dinner. The Potted Thai style crab was good but nothing special. The bread selection was very, very limited for some reason, and what there was was disappointing - I think it'd been shipped in from the back. The Sancerre improved the experience no end! The Sirloin of veal again was nothing spectacular. Saved again by the wine - the Margeaux is wonderful. Cheese was good, but the lack of tasty bread let this down, recovered by the attentive cabin crew continually maintaining a substantial flow of Margeaux. A wonderful surprise was the Panettone and Marmalade pudding (bread & butter pudding to you and me) which, when complimented by the custard and Sauternes was as close to sublime as you can get at 35,000 feet. The Baileys served afterward must have been a full half pint, and knocked me out for the rest of the flight. Special thanks to flight attendent Jerry, who by serving me perfectly, brought the score up from a mediocre 7 to an excellent 9."

Date added: 2008-05-21   //   Aircraft: 747-400, First