Dining at 30,000 feet

So can we talk about plane food? To be honest, I don't mind dining at 30,000 feet, but it definitely depends on who is operating the plane I happen to be sitting in. I was once able to fly business class with Singapore Airlines (for work) and that was one flight I actually looked forward to, even though it was a schlep all the way from Europe to Australia. The food was generally fantastic, as long as you opted for the Asian dish, which I generally lean towards anyway. And their chili sauce! The last flight I took with them back to London was so much fun, I actually didn't want to disembark.

But today I'm on British Airways. Hmmm. Not quite SingAir despite being in Biz Class (it's another work trip, but to New Hampshire this time). I can't say I've ever had a good meal on BA. My other half flew premium economy with BA to New York City last year. The stewardess actually apologised when she placed the food down on the plastic tray. "Sorry", she said with a shrug.  Kind of says it all really doesn't it?

Today I'm perusing the menu again (yes a menu in Biz!) and using past experience opt for the pheasant terrine as entrees are always cold on BA. I learned that the hard way when I ordered seared scallops and they were stone cold. Not room temp, but fridge cold. Can you imagine anything more depressing? Well, probably, but when you have expectations that are so cruelly dashed, it strikes quite a blow. For my main course I opt for chicken breast. A safe choice I know, but faced with smoked salmon (dull), beef fillet (most likely not cooked how I enjoy) or the veggie dish, it was the only real option.

And you know what, I was pleasantly surprised this time. The terrine was pretty chunky with decent flavour. The chicken breast was moist and tender (despite lacking visual appeal!), but perhaps a bit heavy on the salt. That could have been the bread sauce or just my taste buds being out of whack at the altitude or as a result of too much St Emilion which went down well thank you very much.

The stewardess obviously noted my appreciation of the wine, or perhaps just thought I was an alcoholic. Just before landing she poked her head around the corner of my pod and offered a bottle of pinot from Sonoma. It had been opened but hadn't been poured. So with a cork stuffed in it, I graciously accepted the bottle and thought of the relaxing glass ahead of me that evening.

All in all, it was a pretty good flight and that's without mentioning the scones served as afternoon tea before landing. Oh that reminds me. I should tell you about the afternoon teas at the Bakkerswinkel from my days in Amsterdam.