• Elevated services in Upper Class with enhanced choice of starters and desserts
  • Re-start of Supper service and signature Extra Bite Burger, cocktails and barista style coffees
  • New antipasti plates and enhanced desserts in Premium, as well as the reintroduction of hot chocolate service across all cabins
  • Further steps towards a more sustainable in-flight service with the introduction of wine in cans from emerging UK start-up, Nice Drinks for Premium and Economy

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.

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 from late October.

Corneel Koster, Chief Customer and Operating Officer at Virgin Atlantic commented: “At Virgin Atlantic we know that the travelling experience is about so much more than just getting from A to B. As restrictions continue to ease and customers return to the skies, we’ve introduced some exciting new Autumn menu options, and reintroduced onboard favourites and little touches that make all the difference in enhancing the flying experience for our customers. We’re also proud to be making changes in line with our commitment to offering a more sustainable service, by trialling recyclable wine in cans from Nice Drinks.

“Those joining us on board for the first time since the pandemic can rest assured knowing that health and safety remains top of mind, ensuring that everyone flies safe and well with Virgin Atlantic. We cannot wait to welcome our customers back on board, flying them safely and in style, on a well-deserved holiday or to reunite and reconnect with loved ones, colleagues, business partners or customers”.


(Based on menus for UK outbound flights. All menus across the network showcase a refreshed range and vary per route.)

New Upper Class Menu:

  • Welcome champagne and snacks

- Including full bar service and the reintroduction of cocktails and barista style coffeesr

  • Dine service


  • Pear Waldorf Salad, baby pear, toasted sunflower seeds and loverage leaves (v)
  • Smoked duck breast, fennel and dill salad, Seville orange marmalade and crostini


  • Braised pork cheek, cauliflower purée, potato fondant, kale and red wine jus
  • Roasted fillet of trout, chickpea masala, Gujarati green beans, red pepper pakoras and creamy curry sauce
  • Vegan spiced cauliflower, spinach and lentil pastry pie, sautéed Lyonnaise potatoes, garden vegetables and herb gravy (ve)
  • Plus regionally inspired dishes on specific routes


  • Lemon and coconut dome, coconut cream and freeze dried raspberries
  • Wensleydale with cranberry, cheddar, chutney, grapes and crostini
  • A night flight supper service
  • Cream of tomato soup, served with a warm double cheese toastie (v)
  • Extra Bite Service

Eric Lanlard Mile High Tea

  • Mozzarella, artichoke and lemon basil mayonnaise in a mini malted roll and harissa chickpea and red pepper wrap
  • Scone, clotted cream and strawberry jam; Lemon posset éclair, passionfruit tart and blackberry and bay macaron


  • Buttermilk chicken burger, red cabbage slaw and crisps + chocolate gateau


  • Kuku sabzi, baby artichoke, sundried tomato, lemon zest marinated olives, with a tabbouleh and pomegranate salad + Rose financier

New Premium Menu

  • Restart of welcome drinks
  • New antipasti plate
  • Feta, pea and herb frittata bite with olive tapenade and sun dried tomato (v)
  • Entree
  • Venison stew, wild garlic new potatoes and braised red cabbage
  • Spicy jerk chicken, rice and beans, with sweetcorn chilli salsa
  • Vegan penne Bolognese (ve)
  • Plus regionally inspired dishes on specific routes
  • Dessert
  • New York cheesecake
  • Snacks
  • Refreshed range of Wander Wall self-serve snack options including new Creative Nature 14 allergens free fruit bar

New Economy Options

  • Entree
  • Chicken butternut squash pasta
  • Thai green vegetables curry
  • Plus regionally inspired dishes on specific routes
  • Dessert
  • Cheese & crackers
  • Pots & Co Dessert Pot (ve)

For further information or to book please visit www.virginatlantic.com