BA181 London → Newark, Business

Check-in and lounge

This was the second of two Avios redemptions that year, and the first time I’d used an Amex 2-for-1 companion voucher (my referral link) for Business. The first, to New York in February, had been in economy, so this was a definite step up.

We drove down and used Pod Parking, Heathrow’s Terminal 5 business car park. Rather than a bus, the car park is linked to the terminal by driverless pods running on their own little roadway: park up, hop in, and a few minutes later you’re dropped at Terminal 5. It never stops being fun. From there it was through security and on to the lounge. There was a glass of white, then some fizz, then something to eat and a BrewDog Speedbird, the beer BrewDog brewed for British Airways. With a night flight ahead, it was easy to settle in.

Too easy, as it turned out.

Boarding

BA181 was leaving from B36, out on the B satellite. That means the transit train from the main building, rather than a short walk to an A gate, and we hadn’t allowed for it.

We very nearly missed the flight. By the time we reached the gate we were among the last to board, and they most definitely closed the door behind us.

The seat

The aircraft was G-YMMK, a 777-200ER that first flew in November 2000, so 22 years old on the day. We were in 5E and 5F, the middle pair, with the “Welcome to Club World” screens waiting and a glass of Champagne not far behind.

On the menu came a “Happy Thanksgiving” card. It was 23 November, and entirely by accident we’d booked ourselves onto a flight to the US on Thanksgiving Day.

Food and drink

We pushed back 13 minutes late and were airborne at 19:24, with drinks and nuts once we were up.

The starter was the Loch Fyne smoked salmon with asparagus and truffled remoulade, with the mixed greens and warm bread. Being Thanksgiving, the crew had a special on: roast turkey, which was the obvious choice. For dessert I had the apricot soufflé with vanilla custard, and once that was gone I asked for the cheese too: Cashel Blue, Somerset Brie and Red Leicester with fig chutney and crackers, and a glass of red.

Before landing came the light meal: roasted chicken with honey mustard on ciabatta, and a coffee. My photo of it, taken half-asleep with the cabin lights down, is less food photography and more evidence from a stakeout. You’ll have to take my word that it was a sandwich.

Arrival

Despite the late start, we were on stand at Newark at 21:46, 19 minutes early. This was my first time flying into Newark, and after earlier experiences at JFK I wasn’t expecting much from US immigration.

It was a breeze. Terminal B, where BA arrives, has automated passport kiosks, and having already entered on our ESTAs and cleared customs on the February trip, we could use them instead of queueing for a manned desk. From the aircraft door to the car, bags included, took barely 30 minutes.

The car was another first, my first time using Blacklane, and it took us to the Conrad New York Downtown in the Financial District for five nights in New York, our second visit of the year. The next morning started with breakfast at the hotel.