Virgin Atlantic rolls out new in-flight menu with elevated pub classics and more British wines

Virgin Atlantic is rolling out a brand-new Spring/Summer menu this week, and flyers will find it packed with modern British flavours.

The new offering launches across the airline's entire network from May 6, bringing bold, seasonal dishes to every cabin class.

Customers will find everything from an updated Mile High Tea to fresh treats for younger flyers, and a reimagined drinks selection throughout.

For those with a sweet tooth, the much-loved Upper Class Sticky Toffee Pudding is making a return, served with cream.

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Upper Class passengers can look forward to truffle and garlic-stuffed chicken with crispy panko coating, chilli and lime-roasted salmon with potato gratin, and pea tortellini featuring pistachio and mint pesto cream.

There is also a buttermilk chicken burger in a brioche bun with sriracha ketchup and Cajun wedges for those wanting something more casual.

Vegans aren't forgotten either, with crispy tofu served alongside XO sauce, jasmine rice and pineapple salsa.

Premium flyers get elevated British classics like truffle macaroni cheese with wild mushrooms, while Economy passengers can tuck into chicken with lemon and herb crème fraiche or mafaldine pasta with a golden cheese crumb. The popular mid-flight pizza remains for Economy flyers, and a refreshed Mile High Tea featuring a new cake will arrive later this season.

Young travellers aged 2 to 12 get breadcrumb-coated chicken with mash, roasted carrots and creamy cheese sauce, plus fresh fruit and cabin-specific desserts.

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Two English wines from West Sussex take centre stage in Upper Class: the NV High Weald Bacchus and Pinot Gris Blend runs from May to July, followed by the 2025 Bolney Estate Bacchus from August onwards.

Come June, Gravity Theory Cider joins the lineup. It is a medium-dry sparkling number made entirely from single-estate British apples.

Burnt Faith British Brandy, distilled in Walthamstow, is also back on board. For those skipping alcohol, the "Mindful Sips" range expands with Trip's Cherry Lemon flavour and Pentire Coastal Spritz, while the viral Twinings "Glow" tea arrives in Upper Class and Premium.

Virgin Atlantic's new Seoul route gets its own specially designed Korean-inspired menu.

Outbound flights feature jjim-spiced seabass in Upper Class and Premium, with Economy passengers enjoying a Korean barbecue chicken rice bowl.

On the return journey, a vegetable bibimbap is among the regional options.
Cocktails include the Seoul Highball with Aberfeldy whisky and a Soju Mojito, while soju itself is exclusive to Upper Class.

New Spring/Summer 2026 menu

• Upper Class Sticky Toffee Pudding
• White chocolate and passion fruit bavarois
• Refreshed kids' meals with Fab-inspired ice lolly
• NV High Weald Bacchus and Pinot Gris Blend
• 2025 Bolney Estate Bacchus
• Gravity Theory Cider
• Burnt Faith British Brandy
• Bacardi Spiced
• Trip Cherry Lemon
• Pentire Coastal Spritz
• Twinings "Glow" tea
• Seoul Highball cocktail
• Soju Mojito

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