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Travellers departing Terminal 5, with a yen for something more elevated than plastic-wrapped sarnies, can opt for the Gordon Ramsay experience by visiting his capacious, aerodynamically styled
restaurant & bar. Chef-director Stuart Gillies has produced a menu geared to time-pressed passengers as well as those planning a leisurely repast. Breakfast brings everything from muesli &
coffee to a full English with buck’s fizz, while the carte delivers three courses of classic Anglo-Mediterranean food at business-class prices. Open with beef carpaccio, move on to steamed sea bass
with Italian lentils & brown shrimps, & conclude with apple & hazelnut crumble – though you could also choose a plate of pasta (wild mushroom orecchiette with smoked bacon, say) or even
a ‘picnic’ of snacks, salads & desserts to nibble during your flight. ‘Friendly, professional & just fantastic’ is one reader’s verdict on the service.
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