Hurled Through Time and Space: Concorde Episode 3: Boarding The Airplane

Loathe to leave the sumptuous Concorde Lounge at Heathrow, but eager to board the Concorde itself, we entered through a jetway that bore absolutely no resemblance to any jetway we'd seen before. This one was large, with windows, and plush carpeting underfoot.

We found ourselves ushered into a small, but very elegant airplane cabin; its interior tastefully decorated in shades of grey with touches of red. Our seats were grey leather!

Digital displays on the forward bulkheads would give us readouts throughout the flight of airspeed, altitude and outside temperature.

We were given a packet containing a small leather journal, a book about the Concorde and In-Flight magazines. Upon getting settled in our seats we were presented with a beautiful large menu (more about this later), which I still have today. We ordered champagne to be served after takeoff (our second glass of the morning-remember the lounge?) and were then given hot Oshibori Towels, presented with silver filigreed tongs, so we could freshen up before takeoff.

Next, our French Food Service Director (who seemed to be the senior cabin attendant) introduced the rest of the crew and announced that meal service would begin 40 minutes after the takeoff roll. Why, oh why, when I took such meticulous notes about events, did I not think to record the names of the crew members?

The four Rolls-Royce Snecma Olympus 593 engines provided 38,000 lbs. of thrust at take-off for each engine. The surge of acceleration pressed us into our plush leather seats. We knew we were in for the ride of our lives when we broke ground and immediately began climbing at an astonishing rate.

Next Post: Hurled Through Time and Space: Concorde Episode 4: The "Being Hurled" Part

Hurled through Time and Space: Episode 2: Concorde Lounge - Heathrow Airport - London - 1988

The Concorde experience begins long before takeoff, in the special lounge for Concorde passengers at Heathrow Airport, London.

Very spacious, and with conversation groups of overstuffed furniture and marble-topped tables, the focal point of the lounge was a buffet about 12 ft long along one wall. The buffet was laden with fruit juices in crystal pitchers, steaming coffee and pots of tea ready for Wedgewood cups and saucers. Open bottles of champagne and wine stood in ice buckets, and every conceivable call-brand of spirits and beer, including after-dinner cordials, awaited our selection.

It was early in the morning, so Diane elected to have coffee.

Copious amounts of croissants and sweet pastries snuggled into lace doilies, and bagles and toast, ready for top-of-the-line jellies and jams, tempted us.

Given the early hour, we resisted the amazing variety of alcoholic beverages and, both having finally freed ourselves from old devil nicotine, the various brands of cigarettes adorning end tables. We appreciated, however, the selection of daily newspapers from major cities around the world.

Next post: Boarding the Concorde.