Virgin Atlantic has announced its new Autumn/Winter 2026 menu, set to launch on 4 November, featuring a range of seasonal dishes and drinks across all cabins. The highlight is the introduction of an edible Black Forest Orville, part of the Upper Class Mile High Tea, alongside Earl Grey cheesecake and warm scones.
The refreshed menu offers a variety of options, including duck ragù and beef short ribs in Upper Class, and the return of truffle macaroni cheese in Premium. Economy passengers can enjoy larger meal portions, such as roasted tomato and basil pasta with baby mozzarella. On Caribbean routes, jerk chicken with spiced tomato and pepper rice will be available in Upper Class.
New beverages include Angel’s Envy bourbon and Chapel Down Chardonnay, with the Heathrow Clubhouse offering seasonal dishes inspired by Phuket and Seoul. The menu, developed with Sodexo Executive Chef Iain Page, aims to provide comfort and a taste of the destination from the first bite in the Clubhouse to the last spoonful onboard.
Virgin Atlantic's latest culinary offerings underscore its commitment to enhancing the passenger experience with innovative and comforting meals, reflecting the airline's signature flair. This seasonal update not only caters to diverse palates but also introduces regional flavours, ensuring a memorable dining experience for travellers.
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