Check in with… William Welch and William Edwards

A 100th birthday deserves a lavish bash – and where better to start than sky-high fine-dining?

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Enter Studio William Cutlery and William Edwards, two British brands that are helping elevate the First dining experience. We take a seat at the table with the dinnerware designers to find out more about their inspiration behind the new First experience.

What is your inspiration for the newly designed First products?

WW: The mission was to elevate the First dining to that of a Michelin-starred restaurant. The Studio William Olive Cutlery is designed with elegant asymmetric flowing lines that reflect the wind patterns travelling over the airplane wing.

WE: We took inspiration from the understated, high-tech, interior of the First cabin to create our bone china range, which utilises our innovative white-on-white printing process.

I travel in First because I know after a long-haul flight, I can step straight into a meeting feeling fresh

Discover our First flying experience

Why did you want to work with BA on the re-launch of the new First?

WW: BA and Studio William are both iconic British brands – what a great collaboration. Go Great Britain!

WE: BA is a world-class brand. We want to reach out to the world of travellers who appreciate attention to detail and British innovation.

What does luxury travel mean to you?

WE: Best-in-class service from well-trained staff. And arriving at your destination feeling completely relaxed.

WW: It should be hassle-free. I travel in First because I know after a long-haul flight, I can step straight into a meeting feeling fresh and having slept well.

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The quintessential British dish? Roast beef and Yorkshire pudding cooked in a quality gastropub

What has been your favourite travel experience?

William Edwards: Going on a tour of Japan when I was younger.

William Welch: Flying in First with British Airways on the Dreamliner to Kuala Lumpur

Where is on your bucket list and why?

WW: New Zealand. It’s so green and beautiful. I travel the world every year, but never quite make that final six-hour leg down there.

WE: South America, for its culture and fabulous variety of landscapes.

What is your go-to travel hack?

WW: Parking on the right-hand side of the short stay car park at Heathrow T5 gets you straight into the BA First check-in area.

Where are your favourite places in the UK?

WW: The Cotswolds, where I live, and Snowdonia National Park in North Wales.

WE: London, the Scottish Highlands and the Cotswolds.

What does being British mean to you?

WE: Being distinctive and quirky.

WW: Island life, seasonal weather, people queuing, politeness, creativity, great food, craft beers, beautiful beaches, green grass, unity and belonging, the Union Jack flag, and God Save The Queen…

Which British dish should everyone try?

WW: Roast beef and Yorkshire pudding cooked in a quality gastropub.

WE: You can’t beat a good Shepherd’s pie.

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Interior of Dinner by Heston at Mandarin Oriental, London