I had the same meal recently with FCA, mine was blomin awful, the mash was loaded with cheese and the whole cabin stunk. The gravy was like water, was the foulest meal I have ever tasted.
Al goes down to how it’s been prepared and cooked I guess.
being a fully qualified chef, i can appreciate the difficulties in preparing food and i guess no meal will be the same. The trick is to keep it simple,dont over complicate matters. People eat with there eyes, you can dish up the worlds worst meal, but properly presented it will look like a million $…then you can have the worlds finest foie gras and caviar, and not properly presented it will look like somthing the dog has vomited up.
i dont want to see a tiny piece of chicken with chasseur (sp?) sauce crammed with all the vegetables you can find. One vege should be sufficient, like carrotts or swede, keep away from cauli and broc, cause these just degenerate into a mush, i know space and time contraints play a big part in whats served, it wouldnt take up much space to provide fresh sliced fruit as an alternative, or like an Alaskan Airlines flight i took a few years back, a hot sandwich, served with a choice of salads and fresh fruit or cookies for dessert.
Sorry for the rant :rolleyes:
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