With Autumn and Winter closing in, Virgin Atlantic has launched its new menu across all cabins.
On the main menu is succulent serrano ham with roasted squash, pickled red onion and feta cheese, herb-roasted chicken breast and roasted trout fillet.
Meanwhile, on the Extra Bites menu, features a cream tea including both a sultana scone and white chocolate and orange scone, with clotted cream, morello cherry jam and lemon curd. There’s also a bao bun with cashew satay chicken and a spiced lamb flatbread.
The new menu features an increased focus on vegetarian and plant-based options, including carrot tartare with whipped ricotta, spinach and ricotta tortellini, spiced apple and parsnip soup and a beyond burger with pickled onions, vegan cheese and vegan mayonnaise.
Northern Bloc plant-based ice cream will also be served, with r double salted caramel or lemon sorbet being offered.
A new A La Carte breakfast menu has been introduced in Upper Class, enabling customers to ‘build their own breakfast’ from options of yoghurt, fresh fruit, warm pastries and a new range of cereals such as artisan granola or fruit and fibre.
For those wanting sleep, an Express Breakfast is available which can b served 40 minutes before landing. This includes either a bacon roll or a sweet pastry.
New well-being drinks are also making their debut, including Real sparkling tea, Perfect Ted matcha and Lo Bros kombucha.
Premium customers will have new options including a n a homely chicken lasagne, sage and thyme pork stew and panko-coated tofu with katsu vegetable curry.
A new addition to the service is a British cheese plate with vintage cheddar, blacksticks blue, fig jelly and grapes with olive oil and sea salt crackers.
A choice of sweet or savoury Mile High Tea will be on offer, with either coconut and blueberry financier and pistachio macaron mini patisseries, or mini quiche Lorraine and smoked salmon blini.
Economy Delight passengers will be able to pre-order their entrees, following the rollout of the option in in Premium and Upper Class.
In terms of food, the new Economy menu features a chicken, leek and tarragon casserole and a creamy spinach and butternut pasta, complemented by Cathedral City cheddar and crackers and a Pots & Co plant-based chocolate pot.
If you’re more of a snacker…
Snacks across cabins have been upgraded, with Economy passengers spoilt for choice between Walker’s shortbread fingers, vanilla Oreos, Cadbury mini fingers and Penn State sour cream and chive pretzels.
Meanwhile in Upper Class and Premium snacks will feature Savoursmiths bubbly and serrano chilli crisps, Yumma peach-flavoured gummy sweets, Creative Nature blueberry muffin bar, Love Raw Vegan caramelised biscuit bar and more.
Corneel Koster, Chief Customer and Operating Officer, Virgin Atlantic said:
“We’re delighted to introduce our new onboard menu, marking the return of the season that makes our customers crave some winter sun. At Virgin Atlantic we’re always looking to create memorable moments onboard, which is why we strive to offer an unmatched, contemporary and extensive selection of dishes across our cabins.
“From the addition of wellbeing drinks in Upper Class to the extension of pre-select to Economy Delight, our focus on innovation means our customers experience nothing short of fantastic service and flavorful food, no matter where they’re travelling to.”
Changing the menu for the season
Virgin Atlantic is working with its partner – GateGourmet – to deliver the new options to its passengers.
Whilst there are some highlights in the premium cabins, the big plus point is the entree pre-order option for the higher economy class fare-paying passengers (booked in Economy Delight – the top-end economy cabin).
Giving passengers choice is a wonderful thing – as it empowers them to make the decisions for how they want to dine, as well as allowing waste to be reduced in the cabin.
And with less waste and unused meals, there’s less weight to carry in the air.
We all know what that means in the longer term – less fuel consumed and lower costs.
Images, Virgin Atlantic.
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