This is: Round The World 2006-07
San Francisco (SFO) - London Heathrow (LHR)
As I settled into 1A, it didn't take long to work out that the F cabin was going to be completely full and in BA's version of the 747 nose cone, this means 14 people. The sleeper suit, BAg and a nicely presented aromatherapy sleep-aid were handed out on the ground. I changed into my sleeper suit and then had a glass of apple juice and some macadamia nuts while waiting for departure. With boarding from the lounge not starting until 1555, it was no great surprise when a delay was announced. Apparently, this was caused by a cabin crew member who had taken ill and who would have to be left behind, along with her bags.
We eventually pushed back at 1628 and made our way out to runway 28L. There couldn't have been much of a wind, because I could see planes taking off in all directions! We took to the sunny skies at 1654 and there was the usual striking moment of relative quiet when the front wheel was lifted. As we made our U-turn, over-flying the Golden Gate bridge in the process, there were some amazing views of both the bridge and the city, but of course I was on the wrong side of the aircraft to get a proper look, and the seat belt signs were still on.
As the cabin service got underway (from the back!), I had a couple of glasses of Champagne and some canapés before dinner. The menu was as follows :-
DINNER |
|
WINES |
Starters | Champagne | |
Paisarn Cheewinsiriwat's Thai crab cakes with fresh lime | Taittinger Prelude Grands Crus | |
Ruby grapefruit, spinach, Stilton cheese and walnut salad with eight-year-old balsamic olive oil | ||
Wild mushroom soup | White Wines | |
Fresh salad leaves with your choice of balsamic vinaigrette or garlic and sour cream dressing | Puligny-Montrachet Vieilles Vignes 2004, Vincent Girardin | |
Sancerre Clos du Roy 2004, Pascal-Jolivet | ||
Main | Charles Krug Chardonnay 2003, Napa Valley | |
Seared fillet of steak with black pepper butter, asparagus, baby carrot and truffade potatoes | ||
Mark Edwards' sake-braised guinea fowl with sansho pepper and pineapple chutney | Red Wines | |
Paisarn Cheewinsiriwat's red curry glazed sea bass on a bed of fresh spinach | Chateau Montrose 1994, 2ème Grand Cru Classé, Saint-Estèphe | |
Italian antipasto salad of proscuitto, Mozzarella cheese and grilled vegetables with extra virgin olive oil | Roessler Cellars Red Label, Pinot Noir 2005, Sonoma County | |
Franciscan Oakland Estate Merlot 2003, Napa Valley | ||
Dessert | ||
Caramel cheesecake | Dessert Wines | |
Warm peach cobbler with vanilla ice cream | Bonnezeaux 2003, Chateua du Fesles, Loire Valley | |
Warre's 1988 Colheita Port | ||
Cheese | ||
Guiness Cheddar | SPIRITS, DIGESTIFS AND LIQUEURS | |
Stilton | Gonzales Byass Sherries | |
Truffle | Smirnoff Black Label Vodka | |
A basket of fresh fruit | Tanqueray No 10 Gin | |
Johnnie Walker Blue Label Scotch Whisky | ||
Snacks | The Glenlivet 18-year-old Single Malt Whisky | |
Porcini mushroom agnolotti pasta or asparagus risotto topped with freshly grated Parmesan cheese | Woodford Reserve Kentucky Whiskey | |
Duchy of Cornwall biscuits | Camus XO Cognac | |
A selection of cheese and fruit | ||
A basket containing sweet and savoury treats is available between meals | SOFT DRINKS | |
A selection of traditional and modern drinks | ||
Beverages | Highland Spring still or sparkling mineral water | |
Twining's Teas - Traditional English Breakfast, Darjeeling, Earl Grey or Pure Green | ||
Twining's Fruit and Herb Infusions - Pure Camomile, Pure Peppermint, Lemon and Ginger or Blackcurrant, Ginseng and Vanilla | ||
Coffee - Freshly roasted and ground, decaffeinated, espresso or cappuccino |
I had the Thai crab cakes with a glass of the Montrachet, followed by a delicious steak and a glass of the Merlot. As I was ordering my cheese, I checked with the cabin crew that it would be OK to invite Mark to join me on my buddy seat for a drink. I wandered back through Club World, where it was lights-out already, and into WT+, where my fellow-FTer and Salzburg Do-er jumped at the chance to sample a spell in the F cabin. He had a glass of the Sancerre and some ice water and macadamia nuts while I ate my cheese, then we both had a cup of the blackcurrant tea. The crew even offered Mark some cheese, which was above and beyond the call of duty. As the lights started to go out, he made his way back to WT+.
The crew made up my bed while I went to brush my teeth and soon I was settling down for a few hours' sleep. I had asked to be woken up for breakfast, but in the event managed to do so myself about half and hour before the service started again. I changed back into my normal clothes in order to avoid the rush for the washrooms that would surely come later. The breakfast menu was as follows :-
BREAKFAST |
Starters |
Chilled fruit juice |
An energising fruit smoothie |
A selection of yoghurts |
A selection of cereals, featuring Paisarn Cheewinsiriwat's muesli |
Fresh seasonal fruit juice |
Bakery |
A wide selection of warm bread and breakfast pastries |
Warm bacon roll served with tomato ketchup |
Main |
Full English breakfast of scrambled eggs, grilled bacon, pork sausages, sautéed mushrooms, grilled tomatoes and hash-brown potatoes |
Tomato omelette |
American pancakes with maple syrup or blueberry compote |
Beverages |
Twining's Teas - Traditional English Breakfast, Darjeeling, Earl Grey or Pure Green |
Twining's Fruit and Herb Infusions - Pure Camomile, Pure Peppermint, Lemon and Ginger or Blackcurrant, Ginseng and Vanilla |
Coffee - Freshly roasted and ground, decaffeinated, espresso or cappuccino |
I had some Fruit and Fibre cereal and some scrambled egg with bacon, rather than the full English. I washed this down with a cup of Earl Grey. I finished off with a glass of apple juice as the Captain announced details of our approach to London, which would take us close to Dublin, then over Liverpool. Hot towels were distributed with about 20 minutes to go. After a couple of circuits in the stack, we made our approach over the City and West End, touching down on 27L at 1042 local time. Our taxi to Terminal 1 took a further 8 minutes. Door 2L was used and, as I emerged from the Club World cabin that I had to pass through, Mark arrived at the door at exactly the same moment. Quite a coincidence!