Virgin Atlantic menu

As Virgin Atlantic ramps up services to popular destinations such as San Francisco and Cape Town, the airline has evolved its onboard options with new Autumn menus including the re-introduction of some Upper Class favourites as well as all new sustainable wine in cans for Premium and Economy – all available on board this month.

Following the restart of passenger flying in July 2020, the airline simplified its service onboard to minimise interaction between customers and crew, since then service has been expanded progressively. The updates this month mark another step in delivering award-winning in-flight offerings whilst ensuring health and safety remains top of mind.

Virgin Atlantic tells Business Travel News that Upper Class customers will see the return of Virgin Atlantic’s famous cocktails and barista style coffees, Supper service and Extra Bite menu, as well as enhanced menu options. New starters available include a pear and Waldorf salad or smoked duck breast followed by a main choice of braised pork cheek, roasted trout fillet or vegan spiced cauliflower pie.

Premium updates see new antipasti plate as a starter followed by an autumnal venison stew, spicy jerk chicken or vegan penne Bolognese and finally a delicious dessert option of a New York style cheesecake. Customers looking for a warming mid-flight pick-me-up will also be pleased to learn that the hot chocolate service has returned across all cabins.

As part of Virgin Atlantic’s commitment to reducing waste, Premium and Economy customers will be trialling the service of Nice Drinks Sauvignon Blanc or Argentinian Malbec as part of the complementary wine service. The cans are 100% recyclable, plastic-free and a more sustainable, lighter weight option than wine bottles. Nice Drinks will be available on board shortly.

Also see Flights to South Africa in this week's BTN.

www.virginatlantic.com

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