On the Ground: Virgin Atlantic’s complimentary ground transfer to the airline’s Upper Class check-in area at Heathrow, known as the Upper Class Wing, is pure James Bond and highly ego-boosting. My VA-arranged car pulled up to a private gate at the terminal, where a security guard asked the driver for my name. After checking his computer to confirm my reservation, the guard released a concrete roadblock that lowered itself into the roadway, allowing the car to approach the Upper Class Wing entrance. After a no-line, two-minute check-in, I fast-forwarded through the wing’s security lane and walked to the Clubhouse, a large, busy lounge with dozens of windows letting in afternoon light. Upper Class passengers were in constant motion here, walking between the massage station; the wait-staffed restaurants, where you can order meals from an extensive menu; the Cowshed revitalization treatment; the hair stylist; and an extensive Champagne, wine and cocktail bar — all complimentary. Just about any type of edible item a human could ingest — from Jing teas to organic muesli to grilled sardines on toast — was offered self-service or brought by a waitress. Complimentary laptops and free WiFi were available around the room. My senses were totally overwhelmed, and I was thankful to have arrived at the lounge three hours before my 4 p.m. flight. (30/30)
Pre-flight: Entry into the aircraft was fast and efficient via the separate Upper Class boarding lane and cabin door. Virgin Atlantic’s interior décor has a subdued pink and purple glow which may have pretensions, but I found the aura relaxing. This Airbus A340-600 aircraft had 45 lie-flat Upper Class suites in the front cabin, arranged in an angled 1-1-1 configuration, so no seat was next to another. Two-thirds were window seats and one-third in the middle of the cabin, with an aisle on each side. Champagne and refreshments were served prior to take-off, which was about 50 minutes late due to Heathrow air traffic. (28/30)
In-flight: The Upper Class suite, a comfortable beige and brown seat surrounded by a thick plastic shell, is somewhat of a technological wonder, efficiently folding down in an unconventional way to form a lie-flat bed. In the upright position, it provides an ottoman for resting your feet. Even the seat tray and entertainment monitor are ingeniously designed. VA’s Freedom Menu allows Upper Class passengers to eat meals whenever they want, but after the delayed take-off I was ready to eat shortly after the cabin crew took dinner orders. Appetizers were oak-smoked Scottish salmon and watercress and potato soup, served with warm rolls. For the entrée, I chose pan-seared cod fillet with buttered new potatoes, carrots and asparagus. The other two choices — pork loin with glazed apple and Somerset cider sauce or fresh macaroni, sautéed wild mushrooms and baby spinach — sounded equally delicious. Dessert was a selection of English cheeses, sponge cake and chocolate marble cheesecake. Prior to landing, the crew offered sandwiches, scones and desserts. We landed at Newark about 25 minutes late, due to the delayed departure from LHR. (38/40)
The Experience: Flying Upper Class on Virgin Atlantic is a real treat, not only because of the in-flight amenities but because Virgin’s pre-boarding VIP experience is even better than what you would design for yourself if you were Richard Branson for a day. The celebrity treatment that begins with a chauffeured car and continues within the luxurious Upper Class Clubhouse extends into the aircraft itself. This is not your cookie-cutter trans-Atlantic airline, and VA’s savvy, high-tech, customer-friendly attitude is evident from airport arrival to wheels-down on the other side of the big, salty pond.
PLANNING A VACATION TO FRENCH POLYNESIA, the Cook Islands or Fiji? Lucky you! While you really can’t go wrong with any of these exotic locales that beckon with white-sand beaches, mornings spent listening to soothing water lapping your bungalow, and immersion excursions with some of the world’s most amazing flora and fauna, not all islands are created equally.
According to the U.S. Small Business Administration’s Office of Advocacy, small businesses create two-thirds of net new jobs and account for nearly 48 percent of the U.S. private sector workforce. And small- and medium-sized businesses outpace all other sectors as one of the fastest-growing in the United States. InterContinental® Hotels Group (IHG) goes above and beyond to create opportunities for this segment with its IHG® Business Edge program, voted Best Small- to Mid-Sized Business Program in Global Traveler’s 2019 GT Tested Reader Survey awards.
As more destinations around the globe reopen to travelers, we are ready to get back to one of our favorite activities. Join us over the next several weeks as we take you to places around the world saying #WelcomeBacktoTravel. Take a visual journey through New Jersey’s beach towns with us.
Since 1970, Goway Travel has been committed to providing customized travel experiences for world travelers. Few things are better evidence of this commitment than being awarded the 2019 Trazees award for Favorite Tour Operator. Goway Travel heartily thanks the readers of Trazee Travel for this honor and for their confidence in Goway’s work in creating travel memories that’ll last a lifetime.
My husband and I enjoyed an impromptu Saturday dinner at The Farm & Fisherman Tavern & Market. Located in Cherry Hill, New Jersey, the restaurant specializes in seasonal farm-to-table dining. There is a second location in Horsham, Pennsylvania.
Looking for a truly unique travel experience and considering a new vehicle? The Volvo Overseas Delivery Program is the perfect solution to create your own adventure of a lifetime. Volvo allows you to custom order your new automobile tailored to fit your needs and desires. They will fly you to Sweden to pick up your Volvo so you can drive and explore Scandinavia and Europe on your terms for up to two weeks.
Travelers arriving at Vilnius International Airport in Lithuania will find themselves walking along a trail of pink spots on the floor — dubbed “cold pink” by the country as it matches the distinct color of the country’s national šaltibarščiai soup. The trail ends at a 10-foot replica of the famed dish.