This is a Trip Report from the Upper Class cabin
Ground Staff
Food & Drink
Entertainment
Seat
Cabin Crew
turned up 25 minutes early. A speedy M4 trip and into a relatively quiet T3 drop off area. Straight to UC check in and the hope of an OpUp, quickly dashed when the pleasant checkin person assigned us the exit rows we requested. Fast Track vouchers in hand we walked upstairs to a very empty Fast Track. The person in front of us had a trolley for her carry on - somewhat missing the point I feel.
A well executed plan had Mrs D doing some last minute shopping whilst I high tailed to the Club House to try and bag a mileage upgrade. The concierge was very helpful (she was off to Sydney for three days on staff travel and crew were doing all they could to ensure she could fly J - hope she made it!) but regretted that we'd have to pay to upgrade from K to S. At 305 per person this seemed a bit steep given that we paid so much for the Ks but confident in the knowledge that the return would stay K (oversold in EVERY class) we decided to do it. I then went off to the Cowshed desk to book a pseudo manicure then awaited Mrs D's arrival. My wait person was the same attentive person who looked after the V-Flyer contingent on the way out to the gig in Vegas and asked if I was having the same treatments this time! She is SO friendly and always a pleasure to see. Possible hero candidate methinks.
Mrs D arrived having completed her shopping and we both moved from the armchairs to the dining area where we both had the Full English, with champagne for Mrs D and Pride for me... that's what my heart yearned for then... Whilst waiting for the food the upgrade finalised and our PE boarding cards were ceremoniously ripped up and new purple ones issued. We were told that we'd receive a receipt at the checkin desk.
My pseudo manicure proceeded without drama although the delivery was a little lacklustre. Returned to Mrs D and browsed V-Flyer from one of the terminals provided in the smoking area. The setup uses a Citrix farm for some strange reason so rebooting my workstation left me logged into the site - tad annoying as the keyboard was playing up and I couldn't log out.
Eventually managed to exit the site and returned to join Mrs D. Shortly before boarding was called our wait person came over
to ensure we were cognisant of the expansion plans and to wish us a safe flight and happy new year! We made our way down to gate 42 and to the head of the priority queue. As Mrs D's card went through a message flashed up suggesting that the person deliver a message to the pax. The person ignored this and waved us through. As we arrived preboarding was announced and a group of adults and children (aged 8+) were allowed through first. Quite why they need preboarding escapes me. As they seemed to be the only ones UC and PE were called next and we were first onto the airbridge where the family group were ensconced
outside the plane door - apparently the plane wasn't ready. We queued for 10 minutes and a substantial queue built up behind us but then we were on and straight to our assigned seats - 15A and D. Whilst the B zone misses the intimacy of the A zone it DOES have better storage!
The plane soon filled up and given the new Laurent Perrier on board it seemed churlish to refuse the offer of champagne! Shortly before the doors closed a member of ground staff came on board to deliver our receipt - that was what the message was about at check in! Usual pre flight ritual followed and after a longish wait we were airborne. Mrs D Fell asleep immediately and only awoke when service started.
The IFBT had taken my order for a hot hands and I believe I was the second person treated despite having had a clubhouse treatment! She was one of the new intake - having joined 6 months previous. Apparently the IFBTs are really ramping up with 4 more batches since her's which was one of the biggest in VS history. She reliably informs me that manicures return from January so huzzah from me! She was sweetness and light and provided a wonderfully deep tissue hand massage.
We were, as my American friends say 'blessed'. We have both a new set of V-Port AND a new menu with the new wines mentioned elsewhere on the forum. The new menu looks great - food has yet to be served so judgement will be reserved. But...
Dinner
Starters
Seasonal Leaf Salad with marinated chicken fillets, mozzarella and tomato & pesto dressing
Organic cream of broccoli & stilton soup served with a choice of warm breads
Main Courses
Lamb and mint steamed suet pudding served with crushed potatoes with leek, roasted shallots, parsnips, carrots and traditional rich gravy (Mrs D comments that the carrots were undercooked, was undecided about the potatoes (bit salty). Not fond of the lamb - so not recommended.
Grilled salmon and hake served with seafood paella, grilled asparagus and lemon & caper butter sauce (nice but a little dry - teething problems methinks).
Vegetable & ricotta vol-au-vent served with orzo pasta, sun dried tomatoes and tomato cumin sauce
Cheese
Blacksticks Blue - soft blue veined cheese with a smooth flavour
Ilchester Mature Cheddar (pet hate rant - the font used renders this IIChester but I ASSUME it is Ilchester) - Smooth close textured cheese with a delicate flavour
Somerset Camembert - a creamy cheese with a mild taste
Cheeses are offered with assorted crackers and garnish
Dessert
Chocolate Bread and Butter pudding served with champagne clotted cream
Vanilla ice cream served with winter berry compote
Smaller Bites
Houmous and roasted vegetable wrap
Bacon shallot and parmesan twice baked potato
Chicken and mushroom pie (not from the Square Pie Company)
Now the BEST news is yet to come. VS have switched over to Berry Bros and Rudd for their wines! This is significant to me as when I started my company in the late '80s early '90s I threw a leaving party in Basingstoke with all wines sourced from this estimable house! Go Virgin! The tasting notes are now much more comprehensive!
Champagne - Laurent Perrier Brut nv
Prosecco di Valdobbiadene, Trevisiol & Figli NV, Veneto, Italy
White wines
Berrys' Own Selection White Burgundy 2003, France
Domaine de Cessane Marsanne/Viognier 2004, Vin de Pays d'Oc, France
Santa Celina Pinot Gris 2005, J & F Lurton, Mendoza, Argentina
Red Wines
Berrys'Own selection Australian Siraz 2004, South Australia
Chateau Lucas 2002, Lussac-St-Emilion, Bordeaux, France
Laderas El Seque 2004, Artadi, Alicante, Spain
And has been mentioned - special guests were Fallen Vodka and 'Virgin Special Bellini'.
Galley FM suggests that there have been changes to route bidding and that seniority doesn't seem to count as much as it used to. Interesting to see if this is just teething problems. Will also be interested in results of second staff pay ballot?!
Anyway landed a little late and priority baggage BAD - came in after economy... but at least not ALL economy. Jumped in a cab, eaten, drank and BEDTIME!
