Friday, 26 April 2013

Virgin Atlantic business class

22nd March
Airline food is a hit and miss affair with mostly misses. I am of the opinion that airlines would be better off simply saying that there is no catering provided, and you should make your own arrangements. That would certainly be better than the misrepresentations that go on in the economy sections of most European short haul fights. On the other hand, some airlines actually advertise their business class on the back of the food.
I had a lucky flight out of the UK with a meal served which could have been lunch and could have been dinner. I say lucky as the dinner that was offered on the return flight was very poor quality, and I am pleased that I ate before I flew.
So for starters I had a smoked poached salmon or it might have been poached smoked salmon
This was an attractive and delicate offering which was highly acceptable.
For main course I had lamb with barley
Again, attractively presented, disguising the fact that the lamb was only a 7.5 on the CHOF scale and was somewhat tough, but was in a very tasty gravy which went well with the pearl barley - an unusual combination. Baby carrots were cooked well and had not suffered in the pack and fly system that the airline used.
The mousse offered for desert was a little on the synthetic side, compensated by a tasty fruit compote. For an airline meal this was highly satisfying and very attractive. The service in upper class is excellent, and it got to the point where I thought they might even cut the food up for me and feed me so that I did not have to take my eyes off the in-flight entertainment.

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