Virgin Atlantic has unveiled its new Autumn/Winter 2026 onboard menu, introducing a range of seasonal dishes, destination-inspired flavours and premium beverage additions. The menu became available across cabins on November 4.
Designed to bring a sense of comfort and indulgence to winter travel, the refreshed offering combines new recipes with returning passenger favourites.
In Upper Class, customers can choose from dishes including duck ragù with gnocchi, basil and Italian cheese, beef short ribs served with boulangère potatoes and peppercorn sauce, and miso salmon with mixed rice and crisp kale. The popular buttermilk chicken burger also remains on the menu, while dessert options include the return of Sir Richard Branson’s sticky toffee pudding alongside a festive citrus mince pie layer slice.
A feature of the new service is an edible version of Orville, one half of Virgin Atlantic’s iconic Wilbur and Orville salt and pepper pot duo. Reimagined as a Black Forest-inspired sweet treat, the character joins the airline’s signature Upper Class Mile High Tea, accompanied by Earl Grey cheesecake and a warm scone with clotted cream and jam. Savoury elements have also been refreshed, replacing traditional finger sandwiches with a Caprese focaccia roll and an open-seeded baguette topped with beetroot houmous, fig and feta.
In Premium economy, the focus remains hearty and flavourful dishes. New options include grilled chicken with cashew satay sauce, coconut rice and green beans, alongside dill-roasted salmon served with minted peas and lemon butter sauce. Truffle macaroni cheese returns, while Joe & Seph’s chocolate bars and Cartwright & Butler biscuits are available between meals.
Economy passengers will be served larger main meal portions as part of the winter refresh. Menu highlights include chicken with woodland mushrooms in a creamy sauce, served with mashed potato and greens, and roasted tomato and basil pasta with baby mozzarella. A revised Mile High Tea offering also introduces a new sandwich and branded jam.
Virgin Atlantic is also expanding its destination-led approach to dining. Caribbean routes will feature jerk chicken with spiced tomato and pepper rice in Upper Class, while passengers travelling to Seoul and Phuket can enjoy regional snacks such as mango sticky rice flower bites and sriracha rice chips.
The drinks selection has also been updated, with Angel’s Envy bourbon available across the network and MOTH Piña Colada introduced on Caribbean services. British producers remain prominent, with Chapel Down Chardonnay and Camden Hells joining the Upper Class range alongside Gravity Theory sparkling cider and Burnt Faith British Brandy.
The seasonal refresh extends to Virgin Atlantic’s Heathrow Clubhouse, where new dishes draw inspiration from destinations including Phuket and Seoul, reinforcing the airline’s strategy of connecting the onboard and lounge experience through food and beverage innovation.
