Wine & Dine

Airline food, more commonly referred to as the dregs of gastronomy, also takes a turn for the better with British Airways’ Club Suite. As I settle in for the ride, a bubbly flight attendant brings a hot towel and an equally effervescent glass of Champagne. This is followed by dinner, albeit with a slight delay, and drinks, which included cocktails and a wine list curated by Tim Jackson, the first Master of Wine employed full-time by an airline to elevate British Airways’ range of beverages on board and in lounges. 

This includes four rotating English sparkling wines, each gracing the cabin for a three-month stint. Passengers can select between two options: the standing resident, Heidsieck & Co. Monopole Silver Top Non-Vintage Champagne, and an exclusive English sparkling alternative, which was the Digby Fine English Brut NV which offers over three years of maturation and a sophisticated profile on our flight in June.

From July, the Balfour Rosé de Noirs, an exclusive bottle available for British Airways passengers only, will be available, offering a lighter rosé sparkling blend that was nurtured on the Balfour Hush Heath Estate in Kent. Thereafter, Simpsons Chalklands Cuvee Brut NV from Kent, a pale gold sparkling wine with subtle hints of crisp green apple, joins the cabin in October, and Wiston Estate Brut NV from the South Downs with vibrant notes of citrus and toast from January 2024 onwards.

British Airways relaunched its full service with a brasserie-style dining experience, serving hot soups, main courses and desserts as individual courses. Anchoring its commitment to its roots, passengers can expect seasonal dishes that carry a distinct whiff of the British Isles. Think cottage pie and chocolate fondant with crème anglaise. The menu, however, is also globally inclined and the British carrier extends its culinary reach to the flavours of its destinations such as a zesty mahi-mahi dish on Caribbean flights or fragrant chicken dum biryani on routes from India. 

On my flight from Hong Kong to London, I opted for poached prawns with velvety celeriac puree, punctuated with the bright acidity of red wine vinaigrette, and grilled beef tenderloin, served with the comforting embrace of mashed potatoes, vegetables and gravy. The curtain call, a trio of cheeses including Edam, blue Stilton, and goat’s cheese completed the meal.

For night flyers keen to capitalise on sleep, British Airways has resurrected its express service, whereby one-tray service for a quick bite can be requested before getting some rest. 

A British experience

The cabin crew, every bit the embodiment of quintessential British charm, were consistently cheerful and attentive. They traversed the aisles, enquiring whether passengers fancied a nudge from slumber for breakfast. On a flight that touched down at 6am in London, this was a considerate touch. Partial to some well-deserved shut-eye, I made my choice clear: let this weary traveller dream on.

Touching down at Heathrow, the promise of comfort and respite beckoned in the form of the arrival lounge, where one can shake off the remnants of a long flight. It caters to those hungry with a breakfast buffet, while its shower suites provide a comforting transition from sky to city life.

The British Airways’ Club Suite is a clear departure from the past. From the pragmatic yet plush design of the seats to the emphasis on the quality of food, attentive service and the value of provenance, this experience goes beyond an airline seat. It is a charming manifestation of travelling with the Brits and a reminder that the journey can be just as compelling as the destination.

The future of first class

British Airways, in its quest to provide unrivalled service for its top passengers, has also created a new training course for first-class cabin crew. I found myself with the opportunity to get a taste of this meticulous course, a distillation of the original version that spans four days. To apply, first-class cabin crew aspirants must pour their passions into a thousand-word application, vying for a chance to master the art of first-class hospitality and fine dining.

This training unfurls in a mock cabin nestled within British Airways’ Global Learning Academy, a stone's throw away from the airport. Inside, the Academy is a blend of novelty and nostalgia, with the latest crew uniforms—the airline’s first sartorial overhaul in 20 years—by Ozwald Boateng from Savile Row sharing space with the academy's purpose-built facilities.

Opening with a presentation by a 28-year veteran of British Airways who served in-flight Play-Doh food to his family at the tender age of six, we then experience first-class catering by Do & Co, a Vienna-based firm with roots in the aviation sector since 1996, and the great British tradition of afternoon tea.

The celebration of British heritage is also evidenced by its many partnerships with Dartington for glassware, William Edwards for tableware, Elemis for amenities, and Temperly for loungewear, among others. With such an unshakeable commitment to this, it's clear that the future of first-class travel on British Airways is not only looking bright but also distinctly, and unapologetically, British.

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