08 Nov VIRGIN ATLANTIC UNVEILS NEW SEASONAL INFLIGHT MENU AND BREAKFAST CONCEPT

Image by Ann Jessica Johnson from Pixabay

Virgin Atlantic unveils its new Autumn/Winter onboard menu from 5th November 2025, featuring a fresh take on contemporary comfort food across all cabins. Inspired by customer favorites and crafted with premium ingredients, the new dishes strike the perfect balance between indulgent options and lighter alternatives, creating a vibrant dining experience that’s unmistakably Virgin Atlantic.

The updated menu includes a contemporary breakfast offering, innovative seasonal dishes, an enhanced wine selection including dessert wines, and a mid-flight margarita pizza available on selected routes. 

Beyond the cabin, Virgin Atlantic continues to elevate every part of its premium experience, with new investments across its Clubhouses and enhanced onboard amenities. At the heart of these new developments are the new Signature Serves – a collection of Virgin Atlantic favorites including 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. Together, they showcase the airline’s playful, creative and distinctly premium approach to food and drink.

Waking up, Virgin Atlantic style
Recognising that breakfast is one of the most important meals of the day, Virgin Atlantic has redesigned its morning service, focusing on inbound night flights, where guests most appreciate simplicity, balance and freshness.

Customers in Upper Class and Premium will enjoy a cold continental entrée, paired with a layered yoghurt, fruit and granola bowl, a revitalising start to the day that blends practicality with Virgin Atlantic’s signature touch.

Upper Class: a new era of elevated dining
Upper Class guests can look forward to a sophisticated new menu celebrating luxury and comfort. Seasonal highlights 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 yogurt.

To complement the dishes, the new Upper Class wine list introduces a selection of global wines, alongside a dessert wine for the season. Exclusive to flights from South Africa, guests can also enjoy wines from Sir Richard Branson’s breathtaking Mont Rochelle estate, including the 2025 Mont Rochelle Sauvignon Blanc and the 2023 Little Rock Rouge.

Upper Class customers also have the option of new wellness drinks, including the Pentire Paloma, a coastal botanical non-alcoholic cocktail, and the Revibed Raspberry & Açaí Superfood RTD. The refreshed snack selection features exciting new British brands such as Kooky Mango, Nourish Vegan Health Bars, and Art of Chocolate Mini Bars.

Premium dining at every altitude
Premium customers will experience the same reimagined breakfast service as Upper Class, designed with inbound flights in mind to provide balance and simplicity. 

Among the new main courses is a light, comforting and deliciously satisfying cod fishcake with crushed minted peas, tenderstem broccoli and lemon thyme cream; a perfect dish for the winter season. 

The popular Mile High Tea also returns with refreshed patisserie items and new sweet and savoury selections, making it one of the most loved moments of the inflight service.

Economy: feel good food for every flyer
Economy travelers can enjoy hearty, crowd-pleasing favorites 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 the new mid-flight margarita pizza, served in a red box featuring the slogan “slice slice baby”, a fun, feel-good favorite that’s perfectly Virgin Atlantic.

All specific dietary meals have also received a seasonal refresh, ensuring there’s something new for everyone on board.

Hospitality: elevating the experience from lounge to landing
Virgin Atlantic’s Clubhouses remain at the heart of its premium experience, offering guests an elevated experience before they fly. Following the successful 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, now takes pride of place as a signature serve on the Clubhouse drinks menu.

Joining the line-up at the Deli Bar is a new signature sausage roll and ‘Branson’ pickle – a British classic reimagined with Virgin Atlantic’s signature flair. The golden pastry is served with a house-made pickle named in honor of Sir Richard Branson – a playful nod to the much-loved Branston Pickle and a fitting celebration of the airline’s proud British heritage.