Virgin Atlantic Rolls Out 2026 Menu Across Every Cabin
Virgin Atlantic will roll out fresh spring/summer 2026 menus across every cabin and in the Heathrow Clubhouse from 6th May, adding new dishes, drinks and a revised kids’ offering. The move reaches Upper Class, Premium and Economy at the same time, with a separate Seoul route menu adding regional dishes on top of the wider refresh.
Virgin Atlantic Upper Class
Upper Class gets the broadest change set, led by truffle and garlic-stuffed chicken with a crisp panko coating, summer greens, chilli and lime roasted salmon with potato gratin, and pea tortellini with pistachio and mint pesto cream. Virgin Atlantic is also adding a buttermilk chicken burger in a brioche bun with pickles, sriracha ketchup and Cajun-spiced wedges, while vegan travellers can choose crispy tofu with XO sauce, jasmine rice and pineapple salsa. Dessert moves include white chocolate and passion fruit bavarois and sticky toffee pudding with cream.
Two English wines from West Sussex headline the Upper Class wine list, with the NV High Weald Bacchus and Pinot Gris Blend featured from May to July and the 2025 Bolney Estate Bacchus from August to October. Gravity Theory Cider joins the lineup from June, Burnt Faith British Brandy returns, and Bacardi Spiced is being introduced across all cabins. Virgin Atlantic is also adding the alcohol-free Mindful Sips range with Trip Cherry Lemon and Pentire Coastal Spritz, while the Twinings range brings in the Glow tea in Upper Class and Premium.
Premium and Economy
Premium customers get 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 keeps a simpler menu but adds chicken with lemon and herb crème fraiche served with potatoes, peas and beans, plus mafaldine pasta in a rich tomato sauce with a golden cheese crumb, while the mid-flight pizza remains on the menu.
A refreshed Mile High Tea with a new cake arrives later this season, and a mixed berry trifle will be offered in Economy. For younger travellers aged 2 to 12, the updated kids’ menu launches across all cabins with breadcrumb-coated chicken, mashed potato, roasted carrots, broccoli and a creamy cheese sauce served alongside fresh fruit; children in Premium and Upper Class also get a new Fab-inspired ice lolly.
Virgin Atlantic Seoul Route
The new Seoul route gets a specially designed regional menu on outbound flights, with jjim-spiced seabass in Upper Class and Premium and a Korean barbecue chicken rice bowl among the highlights. For passengers booked into the front cabins, that adds a route-specific choice on top of the wider spring/summer refresh already landing from 6th May.
The schedule gives travelers a clear reference point: the main menu change starts on 6th May, the High Weald Bacchus and Pinot Gris Blend runs through May to July, Gravity Theory Cider enters in June, and the 2025 Bolney Estate Bacchus follows from August to October. Anyone flying Virgin Atlantic during that window will see the new onboard range or the Heathrow Clubhouse update depending on where their journey starts.
