VIRGIN ATLANTIC SERVES FRESH MENU SPRING/SUMMER 2026 | News
Virgin Atlantic welcomes the new season with fresh food and drinks on board and in the Heathrow Clubhouse. The new menus are as bold and vibrant as the destinations the airline flies to, with flavorful dishes, regional twists and a redesigned beverage selection in every cabin from May 6.
Upper Class: a fresh look at good food
The new Upper Class menu offers a refined selection of seasonal dishes with bold flavors and quality ingredients. Highlights include truffle and garlic stuffed chicken with a crispy panko coating, and summer vegetables, chili 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 seasoned wedges. Vegan travelers are also well 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 favorite sticky toffee pudding served with cream.
Premium: classic dishes, Virgin style
Premium customers can enjoy elevated British classics including truffle macaroni cheese with wild mushrooms and garlic crumble, dill roasted salmon with cracked peas and crushed parsley potatoes, and a herb chicken mini pie with mash, broccoli and rosemary jus.
Economy: big flavors, every flight
In Economy, the new main course consists of 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 a firm favourite, alongside a revamped Mile High Tea with a new cake, arriving later this season.
Small flyers, big flavors
For younger travelers aged 2 to 12, a refreshing children’s meal is served in all cabins. The updated menu features breadcrumbed chicken, mashed potatoes, roasted carrots, broccoli and a creamy cheese sauce, served alongside fresh fruit. Desserts have also been updated, with a mixed berry treat in Economy and a new Fab-inspired popsicle for children traveling in Premium and Upper Class.
Best of British: a drinks trolley worth toasting
The range of drinks on board also has new additions, with an emphasis on home-grown talent. Two English wines from West Sussex top the Upper Class wine list, with the NV High Weald Bacchus and Pinot Gris Blend from May to July, with notes of white peach, elderflower and spring blossom, followed by the Bolney Estate Bacchus 2025 from August to October, with elderflower, gooseberry and a refreshing lychee finish. The selection is supplemented with a Chardonnay from California, a spicy Sauvignon Blanc blend from Argentina, an organic Provençal rosé and a Merlot blend from Bordeaux.
From June, Gravity Theory Cider joins the line-up – a medium-dry sparkling cider made from 100% British apples from a single estate – while Burnt Faith British Brandy, distilled in Walthamstow, East London, also returns. Bacardi Spiced will be introduced in all cabins and the non-alcoholic ‘Mindful Sips’ range will be expanded with a new flavor from Trip, Cherry Lemon, in addition to Pentire Coastal Spritz. The Twinings range also welcomes the viral “Glow” tea in Upper Class and Premium.
Seoul is calling: Korean-inspired dining is taking off
Virgin Atlantic’s new Seoul route introduces a specially designed regional menu. Outgoing highlights include jjim-spiced sea bass in Upper Class and Premium, a Korean barbecue chicken rice bowl with stir-fried Asian vegetables in Economy, and a snack of dumplings and tofu rolls.
Upon return, guests can enjoy regional entrees, 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 in all cabins.
The clubhouse: a seasonal offering worth arriving early
The newly renovated London Heathrow Clubhouse is ready to welcome guests this spring with a range of new options, served a la carte, straight to the table. Main courses include fragrant chicken makhani, roasted bream with spring greens and champagne-lemon sauce, a Thai green chickpea curry and a sourdough flatbread topped with mozzarella, prosciutto and sunflower tomatoes.
For something lighter, a British Cobb salad with roast chicken, avocado and green goddess dressing offers a fresh alternative, complemented by small plates such as Korean chicken wings, hoisin duck lettuce wraps, prawn tacos and pea and mint soup, ideal for grazing. For dessert, a strawberry and elderflower pavlova or a rich chocolate mousse provide the perfect sweet ending.
