Arrived at LHR T5a by bus (from the ex EDI flight) and proceeded straight to the Concorde Room. My mate from work was arriving a bit later so I went in and 'orientated' myself with the CCR and Galleries First. My first port of call was the Champagne bar in GF and found it a bit on the dry side with only a dribble of Bolly '99 left and maybe one bottle of Pol Roger. Had a quick swig then headed back to the CCR passing Sir Tel & Lady Wogan being escorted somewhere! Had a glass or two of Bolly in the Concorde bar then went outside to the terrace area and watched south security as my mate Jacko was due.
Then when he did turn up he was put to good use with the camera!
I thought it looked better with the Union Jack on it but hey ho. We sat outside for a while swigging Bolly as I had convinced Jacko that he needed to be in a stupor to put up with World Traveller Plus.
We then decided it was time for some lunch and settled on a visit to the CCR dining area rather than the buffet. After being seated we waited 20 mins to get any hint of service and I was about to blow a gasket and leave when the very charming lady suddenly appeared to take orders. I had the bangers n' mash and Jacko went for the burger with more Bolly of course. I added a glass of Meursault just for good measure too!
There appears to be a glass of red in the shot too but I can't quite recall how it got there!
The BA 293 goes at 1705 so at 1600 we headed off to the T5B Galleries lounge to catch a quick drink before boarding. We were among the last to get on and as soon as the cabin crew member spotted my 1A bp I was escorted to my seat. There was a couple in the row 1 middle seats so I immediately asked to move to 2A instead as it is much more private (as has been stated many times before). There were only 4 of us in F and Steve the CSD came up, shook my hand and and welcomed me aboard. He made it quite clear that I would be looked after by his crew and that if required I could ask for him personally.
The Captain came on advising of a 'long' 7hr 45 min flight time (yee ha!) and we pushed back and headed for the runway but not until I'd had some Pol Roger with a few top ups. Up and away with the 777 howl from the (GE) engines on G-VIIY and I was ready to enjoy my flight.
Wines were as follows,
Champagne -
Pol Roger Brut 1999
White -
Meursault Les Clos des Charrons 2006, Vincent Girardin
Pazo Senorans Albarino 2007, Rias Baixas
Ferrari-Carano Chardonnay 2006, Alexander Valley, Sonoma County
Red -
Chateau La Gaffeliere 1999, Premier Grand Cru Classe, Saint-Emilion
Cateau d'Esclans Rose 2006, Cotes de Provence
Cline Cellars Los Carneros Syrah 2005, Sonoma County
Won't list the whole food menu unless anyone specifically wants it but I had the potted crab with toasted spelt flatbread and roast piccolo tomato to start accompanied by the Meursault -
And the Spring lamb assiette with mixed bean fricassee and redcurrant chutney accompanied by the Syrah (and Frost - Nixon!)-
I could have done with a sharper knife to cut this.
I skipped pud and went straight to the cheese plate with a glass of the Warre's 1992 Colheita Tawny Port -
I crashed out for an hour or so after dinner and will have to watch the last bit of Frost - Nixon again . . . [:w]
The crew were very attentive and extremely pleasant people to travel with.
My first FIRST was an instant hit!!
Regards
John
