A new breakfast concept, seasonal dishes and mid-flight pizzas are just some of the changes being made to Virgin Atlantic’s inflight F&B service this winter.
Noting that passengers want “simplicity, balance and freshness”, the airline is now serving a cold continental entrée, paired with a layered yoghurt, fruit and granola bowl in Upper Class and Premium on inbound night flights.
New main courses in Upper Class include chicken two ways – oven baked breast and a cream herb chicken mini pie with broccoli, carrot purée, baby carrots and chicken jus; baked cod with smoky tomato ragù, crushed potatoes, grilled broccoli and cavolo nero crisps; and a vegetarian Ras el Hanout roasted aubergine with fregola, tomato sauce, baked feta and sumac yoghurt.
The winter wine list introduces a selection of global wines, alongside a dessert wine.
Exclusive to flights from South Africa, guests can also enjoy wines from Sir Richard Branson’s Mont Rochelle estate, including the 2025 Mont Rochelle Sauvignon Blanc and the 2023 Little Rock Rouge.
New wellness drinks include the Pentire Paloma, a coastal botanical non-alcoholic cocktail, and the Revibed Raspberry & Açaí Superfood RTD, while a refreshed snack selection features new British brands such as Kooky Mango, Nourish Vegan Health Bars, and Art of Chocolate Mini Bars.
In Premium, Virgin has introduced a cod fishcake with crushed minted peas, tenderstem broccoli and lemon thyme cream.
The popular Mile High Tea also returns with refreshed patisserie items and new sweet and savoury selections.
For Economy passengers, new additions include “crowd-pleasing favourites” such as chicken tikka masala with pilau rice, masala spinach and onion bhaji, and tomato and mascarpone pasta with pesto and cheddar.
Travellers can also enjoy a new mid-flight margherita pizza, served in a red box featuring the slogan “slice slice baby”.
In the lounges, passengers can enjoy The Clubhouse Burger, The Red Head cocktail, Mile High Tea, the Virgin Atlantic Bloody Mary, and Cherry Pie in the Sky ice cream.
Each Clubhouse around the world will also feature its own signature cocktail, reflecting the local flair of every destination.
Following the opening of the Los Angeles Clubhouse in March, the airline is now working on a multi-million-pound investment to refurbish its London Heathrow and New York JFK Clubhouses, enhancing both spaces with a new design and elevated touches.
At the London Heathrow Clubhouse, guests can now enjoy a refreshed seasonal menu featuring wild mushroom soup, pan-seared sea bass with carrot purée and tamari broth, and the return of a true comfort favourite – spotted dick with custard. The Maiden Voyager, a peach-and-vodka cocktail originally created to celebrate Virgin Atlantic’s 40th anniversary, is now the signature serve on the Clubhouse drinks menu.
Joining the line-up at the Heathrow Deli Bar is a new signature sausage roll and a house-made ‘Branson’ pickle – “a British classic reimagined with Virgin Atlantic’s signature flair”.
