BA 177 First seat 02 K 03A
After the last-minute change of seats, I was soon sitting in my new seat and enjoying my first glass of Laurent Perrier Grand Siecle Champagne since I had left the concord room. The seat was clean and soon the crew were handing out pyjamas, slippers, amenity kits and menus. This was my 50th birthday treat, first-class to NYC on a 747.
| LUNCH | WINE LIST |
|---|---|
PRE-APPETISER Mini baked potato with Loch Fyne smoked salmon, horseradish and Keta caviar STARTERS Medley of beetroot with quinoa salad and Greek Yoghurt Warm crispy king prawns with Cajun Mayonnaise Artichoke and Parmesan soup, crispy artichokes Fresh seasonal salad with your choice of creamy tarragon dressing or balsamic olive oil MAIN COURSES Braised Welsh lamb shank, celeriac mousseline, rosemary jus Grilled Dover sole, lemon butter, fresh asparagus and smoked tomatoes Kashmiri-style chicken supreme, mango pilaf and broccoli saag Handmade mozzarella ravioli, rucola, slow roasted tomatoes Main course salad featuring fillet of Loch Fyne salmon and cauliflower tabbouleh DESSERTS Fresh raspberry and vanilla sponge with Chantilly cream Warm cinnamon doughnuts, crème anglaise Vanilla ice cream CHEESE PLATE Northumberland Oak Smoked Colston Basset Stilton Somerset Camembert Fresh Fruit | CHAMPAGNES & SPARKLING WINES Laurent-Perrier Grand Siecle, Champagne, France Winston Estate Cuvée Brut NV, South Downs, England Jacquart Rosé Mosaïque NV, Champagne, France WHITE WINES Saint-Aubin Premier Cru Le Charmois 2014, Au Pied du Mont Chauve, Burgundy France Te Mata “Cape Crest” Sauvignon Blanc 2014, Hawke’s Bay, New Zealand Grüner Veltliner “Crazy Creatures” 2017, Weingut Malat, Kermstal, Austria RED WINES Chateau Dassault 2010, Saint-Emilion Grand Cru Classé, Bordeaux, France Esk Valley Pinot Noir 2016, Marlborough, New Zealand Chianti Classico Riserva DOCG 2103, Castello di Gabbiano, Tuscany, Italy DESERT WINES Stanton & Killean Muscat NV, Rutherglen, Victoria, Australia Ware’s 200 Colheita Tawny Port |
Taking off to the west we soon out over Ireland and the fun started again, with champagne, and drinks and good food.
After take-off, I had a gin before lunch, served with warmed nuts, then the crispy prawns, followed by the soup. For my main course I had pre-ordered the braised lamb, and to end it all I had the cheese plate. This was complemented by the Saint-Aubin, Chateau Dassault, and port.
The food and the wines were all mouth-watering, it was a great meal
As sleep had been in somewhat short supply the night before I decided that I need to get some so had the cabin crew make up my bed so I could get a couple of hours shut-eye.
A few hours later I woke up and went for a walk around the plane, before coming back and having some water to drink. It was not long before the cabin crew came round and asked if I would like some afternoon tea. I was still very full from the meal I had eaten a few hours before.
| AFTERNOON TEA |
|---|
| SANDWICHES Cucumber with mint Gammon ham with gherkin Emmental with Brie Loch Fyne smoked salmon PÂTISSERIE Fruit tartlet Chocolate éclair Raspberry cheesecake SCONES Plain or lemon and date scones served warm with clotted cream and strawberry preserve |
All I could face eating was the sandwiches, much as I love scones and clotted cream, it would have been too much, but a couple of cup of Earl Grey tea, and I was revived. After tea, it was time to get changed out of my pyjamas and get ready for landing.
All too soon we were on the ground and pulling up to our gate at terminal 7 JFK
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