Virgin Atlantic has refreshed its onboard food and beverage offering for Spring/Summer 2026, rolling out new menus across all cabins from 6 May as part of its seasonal update.
The airline says the changes are designed to showcase modern British flavours while adding more choice for families and travellers on its expanding network.
Upper Class sees the biggest shift, with new dishes such as truffle and garlic‑stuffed chicken, chilli and lime roasted salmon and a returning favourite — sticky toffee pudding with cream. Vegan travellers also get an upgraded option with crispy tofu served with XO sauce and jasmine rice.
Premium customers will find elevated British comfort dishes including truffle macaroni cheese, dill‑roasted salmon and a herb chicken mini pie, while Economy introduces new mains such as chicken with lemon and herb crème fraîche and a refreshed Mile High Tea later in the season.
Families are a clear focus, with a redesigned kids’ meal featuring breadcrumb‑coated chicken, vegetables and a new dessert selection, including a Fab‑inspired ice lolly for Premium and Upper Class children.
The airline has also expanded its “Best of British” drinks line‑up, adding English wines from West Sussex, Gravity Theory Cider and the return of Burnt Faith British Brandy, alongside new alcohol‑free options such as Trip’s Cherry Lemon flavour and Pentire Coastal Sprit.
With the launch of its new Seoul service, Virgin Atlantic is introducing a dedicated Korean‑inspired menu, including jjim‑spiced seabass in Upper Class and a Korean barbecue chicken rice bowl in Economy, plus route‑specific cocktails such as the Seoul Highball and Soju Mojito.
At Heathrow, the refurbished Clubhouse is also getting a seasonal refresh, offering dishes such as chicken makhani, roast bream with champagne lemon sauce, and lighter options including a British Cobb salad and small plates for grazing