Virgin Atlantic has launched an Autumn/Winter menu across all cabins, as well as a series of essential oils and yoga retreat. The new menu is inspired by “seasonality, comfort and British cuisine.”
Dishes in Upper Class include chicken and mushroom pie with a dash of truffle, pan roasted cod or pumpkin girasoli. The airline’s pre-select service will also offer mains such as roasted duck breast with potato gratin.
Brunch (pictured) is available on select flights departing the UK, with choices such as smashed avocado with poached egg on sourdough and a red velvet pancake stack with coconut cream, berry compote and white chocolate granola.
New drinks include Three Spirit Nightcap, Lo Bros Kombucha Raspberry & Lemon and TRIP Elderflower Mint Mindful Blend. A collection of white, red and rose wine is also available.
Premium dishes are honey and mustard chicken with potato gratin, green beans and peas, or Thai vegetable curry with chilli broccolini and vegetable dumplings.
Those travelling in Economy can choose between sausage and colcannon mashed potato with gravy and braised red cabbage, or tomato and mascarpone pasta with pesto and cheddar.
Plus, Virgin Atlantic’s flagship London Heathrow Clubhouse will offer two essential oil Roller Balls by Aromatherapy Associates. They are: the Deep Relax Roller Ball and De-Stress Mind Roller Ball.
A yoga retreat, in partnership with Peloton, will also be available in the Clubhouse. Travellers will have access to strength and balance equipment before their flight.
Corneel Koster, Chief Customer and Operating Officer at Virgin Atlantic, said: “It’s always exciting when we unveil a brand-new menu, in our mouth-watering culinary style.
“By combining seasonality and comfort with premium ingredients, we’re offering our passengers an elevated inflight dining experience to enjoy and indulge, while also recognising the importance of relaxation during travel.”
