Virgin Atlantic is elevating the inflight dining experience this season, unveiling its new autumn/winter 2025 menus across Upper Class, Premium, and Economy cabins. The refreshed offerings showcase regionally inspired, chef-driven recipes designed for discerning travellers in Virgin Atlantic Upper Class.
Continuing its partnership with iconic London wine merchant Jeroboams, Virgin Atlantic now features an expertly curated wine list, including the elegant Hambledon Classic Cuvée English sparkling wine. Guests are welcomed onboard with a signature creation: Hambledon Classic Cuvée paired with British raspberry and rhubarb tonic, or a classic Champagne served with rosemary truffle artisan crisps for a sophisticated prelude to their journey.
On eastbound routes, passengers can enjoy Cobra lager, while flights to the US and Caribbean offer the crisp Brooklyn Pilsner and the acclaimed Lucky Saint non-alcoholic beer, catering to evolving guest preferences.
The four-course à la carte dinner menu now boasts enticing new seasonal dishes. Highlights include thyme and garlic roasted chicken presented with dauphinoise potatoes, baby carrots, tenderstem broccoli, and a rich peppercorn sauce. Seafood lovers can savour miso and sesame-crusted salmon atop sweet potato purée, bok choy, and honey-ginger glaze. Those seeking comfort can opt for a mushroom, red wine, and tarragon pie, complemented by creamy mash, garden vegetables, and herb-infused gravy.
For those craving a snack beyond the main meal, the Extra Bites menu has been refreshed. New options feature an indulgent cream tea with fudge scones, clotted cream, salted caramel spread, and strawberry jam, as well as a gourmet fish goujon sandwich with tartare sauce and salted crisps, underscoring the airline’s commitment to British culinary heritage.
Virgin Atlantic Upper Class and Premium guests can also take advantage of the bespoke pre-order menu, available 72 to 24 hours before departure. This season’s selections include a hearty lamb hotpot with vermicelli rice and seasonal vegetables, or a fragrant vegetable korma served with Gujarati beans, jeera pilau rice, and paratha.
Premium Class travellers enjoy a revitalised menu as well, with comforting classics such as shepherd’s pie with vegetables and creamy mash, a rustic chicken casserole paired with mustard mash and buttered Savoy cabbage, and a vibrant Thai green vegetable curry accompanied by jasmine rice.
Breakfast in Premium Class has been enhanced, now featuring a greater variety of hot dishes, fresh fruit, artisanal yoghurt, and pastries, complemented by a new range of Twinings wellness super-blend teas designed to support traveller wellbeing at altitude.
Virgin Atlantic continues to offer three class options—Upper, Premium, and Economy—each with its own distinct culinary identity.
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