Our Holidays

Traveling the world since 2005

Club World Seats 59J  & 59 K

Boarding was chaotic, with an unholy scrum at the entrance to the gate area. However, we were soon all aboard and sitting down enjoying a glass of champagne before departure.

This was my first trip on an A380, the first thing that struck me was the feeling of space.

We were on the upper deck with my mother in seat 58K and my sister just through the curtain in 60K, which she had managed to grab at check-in.

Then I was told I would not be able to use my GoPro with its suction mount to film the trip. This had never been an issue before and I was quite disappointed, by this. But I decided not to argue and just said “It’s fine”

We were on our way with a slight delay because of some delay in catering the flight. Why I have no Idea, the plane had been sitting at LHR all day and had been in plain sight the whole time I was sitting in the 5B Lounge.

A long taxi taking us the whole way around the airfield Charlie, Bravo, Delta, Bravo, Alpha, link 23 to 27R for take-off.

The delay in boarding and the long taxi meant we did not take-off until 17:06. The thing that impressed me most as we accelerated down the runway was how quite the plane was.

Then it was a standard routing for the West Coast of the USA up over Scotland, Iceland, Greenland and Canada.

Menu Wine

Severn and Wye Scottish smoked Salmon
with parsley sponge, crispy lilliput capers,
quail egg and shallot

Rosary g0at’s cheese with butternut squash
carpaccio, pecan and cranberry salad
and a Port and honey gel

Fresh seasonal salad served with vinaigrette


Seared fillet of British beef with savoy cabbage,
bubble and squeak and a Madeira and tarragon sauce

Breast of British Chicken with mushrooms,
baby pepper, braised white bean cassoulet
and white wine and mustard sauce

Penne pasta with tomato and basil sauce,
bocconcini and black olives

Chilled main course salad of lemon and thyme
seared prawns with beetroot slaw, edamame beans
and sweet mustard dressing


Trio of chocolate profiteroles with chocolate sauce

Cheese board
Barber’s Cheddar and Cropwell Stilton cheese
served with fig relish and biscuits

A selection of whole fresh fruit


Champagne Henriot Brut Souverain NV

Champagne de Castelnau Brut Réserve NV

Champagne de Castelnau Brut Rosé NV


Cape Point Vineyards Sauvignon Blanc 2017
W.O. Cape Town, South Africa

Oldenburg Chardonnay 2016
W.O: Stellenbosch, South Africa


Hahn Winery Pinot Noir 2016
Monterey, California, USA

Las Olas Malbec/Bonarda Reserve 2014
Famatina Valley, Argentina


Graham’s Six Grapes Port


The service was good, with an attentive crew, and despite the distance, the good choice of films meant that we were kept amused until we arrived.

Before arrival a light meal was served:

Radish, cucumber and dill salad with mint,
feta cheese, pomegranate and a horseradish
and chive dressing

Rigatoni pasta with creamy garlic and herb sauce,
leek, pumpkin and baby spinach

Main course Niçoise salad with classic vinaigrette
accompanied by warm seared Scottish salmon fillet

Warm sandwich of steak with horseradish relish,
baby spinach and piquillo peppers

Fresh seasonal fruit


Approach and landing was onto runway 24R, it was then a long taxi to the stand for the A380.

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