Round The World and other travels

Flight Log 1: LH963

Edinburgh (EDI) - Frankfurt (FRA)

My aircraft was D-AIQE, according to the PlaneFinder mobile phone app that I had earlier used to locate it at 1,850ft on its inbound approach. The allocation of an Airbus A320 was unusual, the recent pattern being Boeing 737-500 for the twice-daily summer runs and a slightly larger A319 for the one-a-day winter schedule. Presumably traffic for the festive season was particularly healthy. As I settled into 2F, I noticed the usual Lufthansa Christmas wreath decorating the front bulkhead - a nice seasonal touch. The aircraft was NEK-fitted (Neue Europakabine, the new style of ultra-slimline seating which by now had become standard in the short-haul fleet). Initial seat allocation in the three-row Business cabin was 1A/C, me in 2F, 3A and 3D. Survey forms were handed out to all of the Business Class passengers and, as far as I could tell, to a selection of Economy passengers.

We pushed back thirteen minutes behind schedule with no explanation of the delay, taxied out to Runway 24 and were airborne by 1428. I picked out Hopetoun House below the flight path and watched a murky-looking Firth of Forth disappear into the gloom to the north-west. The aircraft cleared the low cloud as it began its turn to the south-east and the cabin brightened up a bit as it became filled with decent levels of daylight. As soon as the seatbelt signs had been switched off the passenger in 3A, who appeared to be the son of the couple in 1A/C, moved to 1D - what a bizarre initial seat allocation in a cabin that was far from full!

After a short delay for preparation, the senior cabin attendant handed out the meal trays in Business Class and, as usual, these contained a nicely printed card with information on the food:

Savor the exceptional culinary combinations of Mario Kotaska. Welcome to Lufthansa Business Class. Ever since the launch of our new Europa cabin, we've been creating the menus and snacks on all European routes in cooperation with a star chef. Today we would like to invite you to experience the dynamic and extroverted culinary artistry of Mario Kotaska. This award-winning celebrity chef and TV personality is renowned especially for his exceptional combinations. He refines traditional fare with extravagant ingredients and flavors, thus creating a modern, international cuisine with new variations of longstanding favorites. And this is reflected in our current menus. They express the central idea - a modern interpretation of country house cooking - but also include international specialties of gourmet cuisine. Let yourself be surprised and captivated by the rich variety of these regularly changing delights. Here's wishing you Bon Appétit.

These are the creations awaiting you on board today. Vitello Tonnato (tuna veal) with white and black sesame seed crust, veal rissole, candied cherry tomato and caper berry Venison Sauerbraten (pot roast) on red cabbage salad with a light onion marmalade Pistachio Mousse

As is instantly obvious from the photo, my Vitello Tonnato had been substituted with a slice of smoked salmon, but it was still an interesting and enjoyable light meal. As in previous years, a seasonal white chocolate snowman had been added to the tray. I drank Sekt and water, followed by coffee. In a lapse from normal Lufthansa standards, my fold-down table had not been wiped since the previous flight and still bore fresh coffee stains. No further top-ups for my drinks were offered and I was eventually forced to ask. (I had no qualms about doing so but really, this was Business Class!) The flight followed its usual route via Newcastle, Amsterdam and Cologne.

As the flight entered its final phase and I turned my attention to the survey form, some previous feelings crystallised quite clearly in my mind: despite the fresh new cabin and the high-quality food, this was not Lufthansa's finest effort. It all came down to issues with people. No attempt had been made to explain the late departure, let alone apologise. I had a dirty tray table. (On board an aircraft, as in a hotel room, evidence of previous occupation is never welcome.) And there was no proactive offer of a drinks top-up, in Business Class. In fact, the cabin crew had retreated into the front galley and seemed more interested in having a good laugh with each other. On a flight where passenger surveys were taking place, this struck me as not far short of bizarre.

After passing the Frankfurt area and turning back towards the west, we overflew Sachsenhausen and Niederrad. Being this much closer than usual to the city centre, it came as no surprise when we landed on the new Runway 25R at one minute past 5pm. It was a long taxi back to the main apron on the other side of the autobahn and we parked up on a remote stand ten minutes behind schedule. 

Date: Tue 27 Dec 2011

Aircraft: Airbus A320

Scheduled dep: 1405

Actual departure: 1418

Scheduled arrival: 1700

Actual arrival: 1710

Cabin: Business Class

Seat: 2F

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