The current Coronavirus means that I can’t write about any recent flights on British Airways, so here’s one from six years ago. As a rider at this stage, I wasn’t intending to post these photos when I took them, so they’re not really a very complete set covering the aircraft’s exterior or interior. But, I took a photo of all the food, which is something I rarely neglect my obligations towards….
Back in 2014, British Airways decided that China was their future and they started a flight to Chengdu as their third destination in the country, as they already flew to Shanghai and Beijing (as well as Hong Kong). There was a documentary at the time where BA management, including their boss then Willie Walsh, said how important China was to them, although their enthusiasm waned and Chengdu was dropped a few years later, in early 2017. This flight was in Club World, or business class, with the aircraft being the Boeing Dreamliner.
The screen for the IFE.
The foldable foot rest, which then joined together with the main part of the seat to form a bed. BA have recently announced a new Club Suite, which looks amazing, so the days of having to step over someone else will soon be firmly in the past.
The watermelon, feta and cucumber salad.
The Szechuan braised pork with bean curd, an appropriate dish as this was the area of China that we were flying to.
The summer berry cheesecake with mascarpone cream.
The breakfast menu.
Fresh fruit and the mango fruit smoothie. The smoothies on BA are world class and I always tried to get refills if they had enough.
The continental breakfast option.
I took these items from the Club Kitchen on board to nibble on between meals.
I can’t remember much about these meals, primarily because I ate them six years ago, but I was rarely disappointed with BA’s food. I also know that I got my first choice for all meals on this flight, which is always a bonus. Unfortunately, I didn’t note the registration number of the aircraft or much else.