Virgin Atlantic is welcoming the new season with fresh food and drink options onboard from May 6 2026.
The new Upper Class menu offers a selection of seasonal dishes showcasing bold flavours. It includes a truffle and garlic-stuffed chicken with a crisp panko coating, and summer greens, chilli and lime roasted salmon with potato gratin, pea tortellini with pistachio and mint pesto cream, and a buttermilk chicken burger in a brioche bun with pickles, sriracha ketchup and Cajun-spiced wedges.
Vegan travellers are catered for with crispy tofu served with XO sauce, jasmine rice and pineapple salsa.
Desserts include a white chocolate and passion fruit bavarois, alongside a sticky toffee pudding served with cream.
Premium passengers can enjoy elevated British classics, including truffle macaroni cheese with wild mushrooms and garlic crumb, dill-roasted salmon with smashed minted peas and crushed parsley potatoes, and a herb chicken mini pie with mash, broccoli and rosemary jus.
In Economy, new mains include chicken with lemon and herb crème fraiche, served with potatoes, peas and beans, alongside mafaldine pasta in a rich tomato sauce with a golden cheese crumb.
The mid-flight pizza remains, alongside a refreshed Mile High Tea featuring a new cake, arriving later this season.
A refreshed kids’ meal launches across all cabins for younger travellers aged 2–12. The updated menu features breadcrumb-coated chicken with mashed potato, roasted carrots, broccoli and a creamy cheese sauce, served alongside fresh fruit.
Desserts have also been given an update, with a mixed berry trifle in Economy and a new Fab-inspired ice lolly for children travelling in Premium and Upper Class.
The onboard drinks range also features new additions, with a focus on home-grown talent. Two English wines from West Sussex headline the Upper Class wine list, with the NV High Weald Bacchus and Pinot Gris Blend featured from May to July, offering notes of white peach, elderflower and spring blossom, followed by the 2025 Bolney Estate Bacchus from August to October, with elderflower, gooseberry and a refreshing lychee finish. The selection is complemented by a Chardonnay from California, a Sauvignon Blanc blend from Argentina, an organic Provençal rosé and a Merlot blend from Bordeaux.
From June, Gravity Theory Cider joins the lineup – a medium-dry sparkling cider made from 100% single-estate British apples – while Burnt Faith British Brandy, distilled in Walthamstow, East London, also returns. Bacardi Spiced is introduced across all cabins, and the alcohol-free “Mindful Sips” range expands with a new flavour from Trip, Cherry Lemon, alongside Pentire Coastal Spritz. The Twinings range also welcomes the “Glow” tea in Upper Class and Premium.
Seoul calling: Korean-inspired dining takes off
Virgin Atlantic’s new Seoul route introduces a specially designed regional menu. Outbound dishes include jjim-spiced seabass in Upper Class and Premium, a Korean barbecue chicken rice bowl with stir-fried Asian greens in Economy, and a mid-flight dumpling and tofu roll snack.
On the return, passengers will find regional entrées including a vegetable bibimbap. Drinks include a selection of route-specific cocktails, such as the Seoul Highball with Aberfeldy whisky, ginger ale and lime, and a Soju Mojito made with Fever-Tree Mojito Mixer, while soju is available exclusively in Upper Class. Jasmine green tea is also served across all cabins.
