Our Holidays

Traveling the world since 2005

BA 177 First seat 02 K 03A

BA 177 LHR – JFK 3’451miles

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.

LUNCHWINE 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
Sandwiches from the Afternoon Tea Menu

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


24th August 1968



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s