It’s all been downhill since Concorde
Half a century ago today, the Duke of Kent, Anthony Hopkins and 97 other diners had a meal of caviar and lobster canapés followed by grilled steak, all washed down with Dom Perignon. There was nothing too unusual about this slightly ostentatious menu, one that was a typical example of 1970s British fine dining. But it was a lunch that cost more than £1 billion to serve up. It was the first meal on board the very first scheduled flight on Concorde – the plane that, for close to three decades, made it possible to have breakfast in Belgravia, a meeting in Manhattan and still be home for supper in Soho. That’s
