WE L C OME


W 8


elcome to the March issue of Business Traveller. I hope your year has started well, and your travels are proving successful. As frequent flyers, we can sometimes become a little jaded with our experiences. It’s good to get out of the office, but when you are flying for the best part of a day just to spend a week in another office, expressions of envy from friends and


colleagues can seem a little ironic. Still, it’s important to remember how lucky we are to travel as much as we do. I was recently


chatting to someone on the businesstraveller.com forum about the joy of simply staring out of the window. In fact, I even took a picture of the view from a recent B747-400 journey (see right) to remind myself of the sense of wonder we can still get when flying on the soon-to-be-retired aircraſt – and, yes, I know it will be around until 2024 with BA! It’s too easy to focus on the times when the service on board or in a


hotel is bad, but for the most part not only is it good, but sometimes outstanding. In the past month I stayed in a US hotel room that smelled so musty I had housekeeping come in and spray the soſt furnishings twice during my stay. Yet only a week later, arriving early at a European airport for a flight home, I asked for and received a seat on an earlier departure not just for myself, but for the other seven people on the booking, and for no charge. Te willingness of the check-in agent to go the extra mile for us – and the ability to get back home at a reasonable hour – enhanced our whole day. So while this month will have moments that are good, bad and unremarkable, if travel should give us anything, it’s a sense of perspective.


Tom Otley Editorial director IN T HIS IS SUE


GO OFF-PISTE Te Swiss Alps have different


yet equally rewarding pleasures to offer in the summer months. (Page 26)


MAR CH 2 0 19


WINNERS BY A NOSE


Which airlines served the best wines last year? We unveil the results of our Cellars in the Sky awards. (Page 54)


FRESH HORIZONS


Despite recent failures, a new crop of airline hopefuls are preparing to take flight. (Page 62)


ODE TO OUD


Te exotic, esoteric ingredient of the fragrance world is refreshed with a modern update. (Page 74)


bus ine s s tr a v el ler .c om


ILLUSTRATION: BENJAMIN SOUTHAN


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