Virgin Atlantic Has a Refreshed Menu Across Cabins and Clubhouses
There's an updated Mile High Tea, Bacchus wines from Sussex and a Maryland crab cake waiting at IAD.
The new lineup spans Upper Class, Premium and Economy, brings in a properly updated kids’ menu, leans into English producers on the drinks list, and introduces a region-specific menu for the airline’s new Seoul route.
Upper Class
The new Upper Class plates lean into bolder seasoning and premium ingredients. Highlights include truffle and garlic-stuffed chicken with a crisp panko coating and summer greens; chilli and lime roasted salmon with potato gratin; pea tortellini with pistachio and mint pesto cream; and a buttermilk chicken burger on brioche with pickles, sriracha ketchup and Cajun-spiced wedges.
Vegan travellers are equally well looked after — crispy tofu with XO sauce, jasmine rice and pineapple salsa. For dessert, a white chocolate and passion fruit bavarois sits next to the long-requested return of the Sticky Toffee Pudding, served with cream.
Premium
Premium goes comfort-forward without losing the polish: truffle macaroni cheese with wild mushrooms and garlic crumb; dill-roasted salmon with smashed minted peas and crushed parsley potatoes; and a herb chicken mini pie with mash, broccoli and rosemary jus.
Economy
In Economy, the new mains are a chicken with lemon and herb crème fraîche served with potatoes, peas and beans, and a mafaldine pasta in rich tomato sauce with a golden cheese crumb. The mid-flight pizza — a reliable crowd-pleaser — stays on the menu, alongside a refreshed Mile High Tea featuring a new cake arriving later this season.
The kids’ menu has been rebuilt across all cabins for travellers aged 2–12. The new main is breadcrumb-coated chicken with mashed potato, roasted carrots, broccoli and a creamy cheese sauce, served with fresh fruit. Dessert depends on cabin — a mixed berry trifle in Economy, and a new Fab-inspired ice lolly in Premium and Upper Class.
The wine list is where the home-grown focus shows up most clearly. Two English wines from West Sussex headline Upper Class: the NV High Weald Bacchus and Pinot Gris Blend (May to July) brings white peach, elderflower and spring blossom; the 2025 Bolney Estate Bacchus (August to October) follows with elderflower, gooseberry and a lychee finish. Rounding out the list: a California Chardonnay, a zesty Argentine Sauvignon Blanc blend, an organic Provençal rosé and a Bordeaux Merlot blend.
From June, Gravity Theory Cider joins the lineup — a medium-dry sparkling cider made from 100% single-estate British apples. Burnt Faith British Brandy, distilled in Walthamstow, returns. Bacardi Spiced is now available across all cabins. The alcohol-free Mindful Sips range expands with Trip Cherry Lemon and the Pentire Coastal Spritz. And the Twinings range adds the viral ‘Glow’ tea in Upper Class and Premium.
Virgin Atlantic’s new Seoul route gets its own regional menu. Outbound highlights include jjim-spiced seabass in Upper Class and Premium, a Korean barbecue chicken rice bowl with stir-fried Asian greens in Economy, and a mid-flight dumpling and tofu roll snack.
Return flights feature regional entrées including a vegetable bibimbap. The drinks are route-specific too: a Seoul Highball (Aberfeldy whisky, ginger ale, lime) and a Soju Mojito made with Fever-Tree Mojito Mixer, with soju available exclusively in Upper Class. Jasmine green tea is served across all cabins.
The Heathrow Clubhouse: a seasonal spread worth arriving early for
The recently refurbished London Heathrow Clubhouse moves to à la carte service this season, with dishes brought straight to the table. Mains include fragrant chicken makhani; roast bream with spring greens and a champagne lemon sauce; a Thai green chickpea curry; and a sourdough flatbread with mozzarella, prosciutto and sunblushed tomatoes.
For something lighter, there’s a British Cobb salad with roast chicken, avocado and green goddess dressing, plus small plates for grazing — Korean chicken wings, hoisin duck lettuce wraps, prawn tacos, and pea and mint soup. Dessert is split between a strawberry and elderflower pavlova and a rich chocolate mousse.