Originally posted by David_Doyle
I have to ( sadly ) agree with other posters that the new menu is dire. Will post my trip reports later today from VS025 LHR-JFK when I finish work later, but here's the section on food.....
"I ordered the Minestrone di verdure soup and within the hour the table was laid and the soup presented. The soup was ok but nothing more, and was rather watery. Breads came round which were good and after a first glass of Chardonnay ( yuck ) I moved onto a ( I think ) Bulgarian Pinot Grigio which was better but not something I'd choose to buy myself. As the soup bowl was taken away I was asked by the same crew member if I'd like anything else. Perusing the menu I asked whether I could have the steak, and the response was "As I *told* you earlier, you'd need to order early on as we run out quickly". My 2nd choice was the couscous, and the response was again "As I *told* you earlier, you really need to order early on" which I now interpret to be "You must order when we ask you to." ...... So instead I ordered the Mediterranean Plate, which was brought promptly and consisted of houmous with herb / parsley, 2 pieces of falafel and a piece of pitta bread. I say 'piece' but 'thumbnail' would probably be more appropriate, it being the smallest piece of bread I've ever seen. The houmous was nice but not enough bread, and the falafel was dry and tasteless."
[n]
David.
We had a similiar issue. Out of 14 seats, only 7 were meant to be in use on our flight. However 7 staff were op-upped to Upper; therefore reducing the choice. As a Gold I was given priority over meal but was pushed to choose it in advance, even though I don't eat straightaway (I'm accustomed to Freedom). Sarah was fuming as they had her down as a non-Gold so weren't planning on offering priority meal choice. Not that it mattered in the end as the choices were dire.
The Freedom concept has long gone - who can recall in recent times being asked if they wanted another meal? Who remembers when Freedom was first launched to great PR fanfare?
Thanks,
Richard