Virgin Atlantic Launches New Spring/Summer Menu on All Flights Starting May 6

Virgin Atlantic announced a new Spring/Summer menu that will launch across its entire network starting May 6, 2026. The menu includes seasonal dishes available in all cabin classes, with updates to the Mile High Tea and new options for younger passengers. Drink selections have been expanded to feature more British wines and non-alcoholic beverages.

Upper Class passengers will have access to dishes such as truffle and garlic-stuffed chicken with crispy panko coating, chilli and lime-roasted salmon with potato gratin, and pea tortellini with pistachio and mint pesto cream. A buttermilk chicken burger in a brioche bun with sriracha ketchup and Cajun wedges is also available.

The sticky toffee pudding served with cream returns as a dessert option. Two English wines from West Sussex will be featured in Upper Class: the NV High Weald Bacchus and Pinot Gris Blend from May to July 2026, followed by the 2025 Bolney Estate Bacchus starting in August 2026.

Gravity Theory Cider, a medium-dry sparkling cider made from single-estate British apples, will join the lineup in June 2026. Burnt Faith British Brandy, distilled in Walthamstow, is included in the drinks selection.

Premium cabin menus include truffle macaroni cheese with wild mushrooms. Economy passengers can choose chicken with lemon and herb crème fraiche or mafaldine pasta with a golden cheese crumb, with mid-flight pizza remaining available. A refreshed Mile High Tea with a new cake is planned for later in the season.

Vegan options include crispy tofu with XO sauce, jasmine rice, and pineapple salsa. For passengers aged 2 to 12, meals consist of breadcrumb-coated chicken with mash, roasted carrots, and creamy cheese sauce, along with fresh fruit and cabin-specific desserts.

Non-alcoholic drinks expand with Trip's Cherry Lemon flavor and Pentire Coastal Spritz in the 'Mindful Sips' range, and Twinings 'Glow' tea in Upper Class and Premium.

The new Seoul route features a Korean-inspired menu. Outbound flights offer jjim-spiced seabass in Upper Class and Premium, and a Korean barbecue chicken rice bowl in Economy. Return journeys include vegetable bibimbap among the options. Cocktails on the route include the Seoul Highball with Aberfeldy whisky and a Soju Mojito, with soju available exclusively in Upper Class.