V-Flyer

quick TR on my outbound flight from LHR to MIA. We started with the ususal glitch, the Tristar driver turned up at my home assuming he was driving me direct to LHR & on arrival at the main T3 check in desk they had to let the upper class drive in wing know i had arrived downstairs.

I only had around an hour in the Clubhouse so grabbed a seat in the main pit & downed a couple of Redheads & an Eggs Benedict for breakfast. Boarding went without a glitch & we pushed back right on time. As service commenced the FSM came around the cabin & introduced himself to 'his regular flyers' which i assumed to mean AU members - he only included 2 of us in the pointy end downstairs. This was a nice touch i haven't experienced in a long time & it's good to see some acknowledgement & differentiation for a change.

Service generally was faultless, the food was good although i was dissapointed to see the Guinea Fowl has now been replaced with chicken. I had the risotto starter & the salmon.

We landed 40 minutes early which was compensated for by a packed immigration hall. Now looking forward to my return flight Thursday night

Thanks for your TR, sounds like you had a good flight except for the bitter disappointment of not having the guinea fowl lol.

cheers

alex

I hope it stays as chicken for the 3rd August. thanks for the TR.

forgot to mention the couple who came into the UC cabin with their teenage daughter & then left her to go back to Economy for the flight. I asked them jokingly if one of them was planning on swapping seats later in the flight to which they both laughed & the mum commented that they'd waited a long time for the UC experience. They did let her join them for afternoon tea...

I had that chicken on my last flight to JFK. Described as 'herb crusted' as I recall. Whereas what I got was a chicken breast with a carpeting of what looked, and tasted, like the sort of damp moss that grows on my flat roof. Not at all impressive.

Thank you for the TR.

hat wrote:... although i was dissapointed to see the Guinea Fowl has now been replaced with chicken.

Thanks for the TR. I was looking forward to the GF too. I prefer somthing a bit gamier than (potentially bland airline) chicken.

@RC - perhaps they should change to the honesty menu:
"Chefs special: Bland chicken with a damp moss carpet, served with underlay and cherry tomatoes"

Apparently it is what "Mr and Mrs Average" prefer....

Martin wrote:

hat wrote:... although i was dissapointed to see the Guinea Fowl has now been replaced with chicken.

Thanks for the TR. I was looking forward to the GF too. I prefer somthing a bit gamier than (potentially bland airline) chicken.

@RC - perhaps they should change to the honesty menu:
"Chefs special: Bland chicken with a damp moss carpet, served with underlay and cherry tomatoes"

Having done many flights with the guinea fowl on the menu, it was incredibly unpopular - the chicken is a much better option to have.

Boo Boo, I'm not sure that I understand your comment - could you elaborate?

Tinkerbelle wrote:Having done many flights with the guinea fowl on the menu, it was incredibly unpopular - the chicken is a much better option to have.

I wonder why? I'd jump at the chance to eat something I don't normally have.

McMaddog wrote:

Tinkerbelle wrote:Having done many flights with the guinea fowl on the menu, it was incredibly unpopular - the chicken is a much better option to have.

I wonder why? I'd jump at the chance to eat something I don't normally have.

I sometimes wonder if the majority of people like to "pick a safe option" when travelling and in general if there is chicken on the menu, most people pick it. It was definitely the case when "Ham Hock" was on the menu last year. Hardly anyone ordered it (preferring to pick another option) but those who tried it, really enjoyed it.

As Tinkerbelle says, the "Average" traveller will go for the safe option.... Hence many people will not pick the GF (and would prefer chicken)....

Concorde RIP wrote:Boo Boo, I'm not sure that I understand your comment - could you elaborate?

Oh, I see - miss-read as "VS UC PAX are average Mr and Mrs"...

Confusion averted:D

i thought it was a good way to introduce some flavour into the food without heavy sauces or the usual over-use of garlic

Not quite

Concorde RIP wrote:Oh, I see - miss-read as "VS UC PAX are average Mr and Mrs"...

Confusion averted:D

Thanks for the TR. Shame about the guinea fowl- this was delicious on my flight to Nairobi.

I have never had Guinea Fowl, and if in a restaurant abroad I may actually try it, I always push myself to eat something I wouldn't normally eat when away. But not at 35,000 ft I know its not going to make me ill but I may not like it and alternatives then are limited- especially a full UC cabin. That maybe what is putting people off. Virgin should be applauded for trying to be different(something they've forgotten in recent years) however I think the Guinea Fowl was a little too different.