British Airways dining *

For September the national airline is introducing the ‘Best of British Menus’ with first up a traditional British Roast dinner.

The airline’s roast, available in First and Club World, will provide customers flying across the globe with what it calls “a taste of a quintessentially British dish”.  BA has on offer 21-day aged British beef, served with roast potatoes, Yorkshire pudding, seasonal vegetables, horseradish cream and gravy.  On flights to the Indian subcontinent, the menu includes roast chicken served with roast potatoes, seasonal vegetables, bread sauce and gravy.

The chefs will also be creating themed deserts on its monthly menus, with September’s theme being ‘All Things Botanical’ including an elderflower and white chocolate dessert with compressed apple and elderflower sorbet.

In October, customers can expect to see another great traditional roast featuring chicken, as well as lamb hot pot and Welsh rarebit with chutney. The new dessert menu will celebrate the British apple season with treats such as apple mousse, with granny smith sorbet or British apple compote with vanilla custard and crumble.

Other classic dishes that will feature on menus will include gastro pub classics such as chicken pie with mash, pork pie with piccalilli, shepherd’s pie, sausage and mash, as well as chicken bacon leek and mushroom pie. The menu also includes vegetarian options using British produce, such as butternut squash gnocchi with blue cheese sauce and wild cavolo nero, and handmade ricotta mezzaluna with truffle cream and grilled asparagus.

www.ba.com

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OUR READERS' FINEST WORDS (All times and dates are GMT)

All comments are filtered to exclude any excesses but the Editor does not have to agree with what is being said. 100 words maximum

Mike Imeson ,

I seem to remember the great British Caledonian not only serving roasts, but having the, carved in flight by a chef in his tall hat. BA once tried to so a BRitish medieval banquet in flight including roast swan. Happy days

Paul Neal, United States

Jill, I suspect the beef was aged prior to boarding. Of course, it may have been kept warm for 21days. What do you think?

John Davidson, France

Tsk, tsk, Malcolm. (Is it still Malcolm?) You write: "The chefs will also be creating themed deserts on its monthly menus...." Would that be Libya's Western Desert, or possibly the Sahara? Easy way to remember: the course is often the second one of the meal; hence two S's. Dessert.

Jill Thomas, Windsor

I assume from a press release. How can you have 21 days aged beef on an aircraft anywhere in the world. Or does it mean when it was cooked. Can someone please explain?