Virgin Atlantic has introduced new inflight menus across its cabins for the autumn / winter season.
Upper Class customers are able to choose from a range of new beverages, including welcome drinks of Hambledon English sparkling wine paired with British raspberries and sweet rhubarb tonic, as well as cans of Cobra beer on eastbound routes, Brooklyn Pilsner beer on US and Caribbean services, and Lucky Saint non-alcoholic beer.
New additions to the Upper Class dining menu include thyme and garlic roasted chicken with dauphinoise potatoes, baby carrots, tender stem broccoli and peppercorn sauce; miso and sesame crusted salmon with sweet potato purée, bok choi and a honey and ginger sauce and mushroom; and red wine and tarragon pie with mashed potatoes, garden vegetables and herb gravy.
Upper Class customers can now also opt for new choices from the Extra Bites menu, including cream tea with fudge scones and clotted cream, salted caramel spread and strawberry jam; a fish goujon hot sandwich served with tartare sauce; a chicken Caesar club sandwich served with salted crisps; and British Northern Bloc ice creams in chocolate chip and vegan lemon sorbet flavours.
The Upper Class pre-order menu – which was reintroduced in April as part of a raft of post-Covid changes – now features lamb hotpot with vermicelli rice and seasonal vegetables; and vegetable korma with Gujarati green beans, jeera pilau rice and paratha.
Meanwhile in Virgin’s Premium (premium economy) cabin passengers can choose from new dishes including hearty chicken casserole with mustard mash and buttered savoy cabbage; classic shepherd’s pie, vegetables and creamy mashed potatoes; and Thai green vegetable curry with steamed jasmine rice.
Premium customers also now benefit from a new “enhanced” selection of hot cooked breakfasts, served with fresh seasonal fruit, yoghurt, and breakfast pastries, and can also choose from a range of Twinings wellness super blends teas.
Finally in economy passengers can choose from dishes including chicken tikka masala with saffron rice, red quinoa and green peas; and creamy macaroni cheese with a panko and cheese crumb.
Commenting on the revamped menus Corneel Koster, chief customer and operating officer, Virgin Atlantic said:
“We’re pleased to announce an enhanced food and drinks service on board. By creating new dishes and working with new partners, we’re bringing a more personal, unique Virgin Atlantic experience for all our customers during the Autumn/Winter season.
“Creating magical moments for our customers is what we do best; delighting them from the moment they step on board to when they land into their destination. We will continue to develop our inflight offering, as our customers do business, visit family, or seek winter sun for that much needed holiday.”
