Many regular flyers yearn for a return to the golden era of air travel. Great feasts of caviar and champagne, followed by an impressive selection of dishes, presented on a rattling silver trolley.
Chateaubriand for sir? Or the beef wellington? Maybe some roast lamb? All washed down with the finest claret, of course.
Not any more. These days you’re just as likely to be subject to cutbacks, whether you’re directed to the left or right after showing the cabin crew your boarding pass.
Club…
