TRAVEL TALES

I was salivating reading this review on airguideonline.com of a business class meal on an Aer Lingus flight from Dublin to Los Angeles

Lunch: Shoyu of salmon marinated Japanese-style with Thai dressing served with a mixed salad and breads. "The salmon was delicious, great flavour." Next, they came around with some fried samosa-type hors d'oeuvres. "I've never been a big fan of fried food on aircraft since it doesn't heat up too well." This was followed by a canapé course: some sort of berry, cheese on bread and veggies with salsa dip. The main course was a seafood pancake of prawns and lobster in a cognac sauce glazed with cheese served with asparagus. "Huge pieces of lobster and the incredible flavour. This was one of the best courses ever served on a plane."

Dessert was chocolate cheesecake with chocolate sauce. "I chose this from a trolley of appetising desserts. Once again the cake was very good. The food on the flight was top-notch."

Oh dear. For those of us who fly economy the experience on airlines in general has been rather different over the past year, as airlines cut back on food and wine choices and - on shorter-haul flights - expect us to either bring our own, or else purchase a dry, tasteless sandwich or hot dog from the trolley. Racing to catch a plane recently for a three-hour flight, we got to our seats without supplies and the food offered for sale was so unpalatable that the children decided not to eat.

Keeping air fares down is in consumers' interests, but is there any way to have a cheap fare and still be able to buy decent fare on board?

Give us your views - what was your best meal? What was your worst? E-mail go@irishtimes.com.