Virgin Atlantic springs into 2021 with menu refresh
Virgin Atlantic revealed today the evolution of its onboard service in Upper Class. Passengers returned to the airline's cabins in July 2020, and the airline has simplified its service to minimize interaction between passengers and crew. These latest updates in the spring menu see some of the most popular elements of Virgin Atlantic’s Upper Class service return, with some added extras.
Upper class main service on Virgin Atlantic
Passengers are now offered a welcome drink upon boarding, followed by the choice of three individually plated hot meals as part of the main meal service. This is accompanied by a salad and choice of three desserts including cheese and biscuits. On day flights, passengers are offered a second meal service including the signature Eric Lanlard Mile High Tea and can now opt for a deli dish or a lighter option if they prefer. For those traveling on night flights, there is a choice of three hot breakfasts as well as side dishes including fresh seasonal fruit, bircher muesli and pastries. All these options can be accompanied by a selection of champagne, wine, liquors, soft drinks, teas and coffees.
Welcome drinks for passengers in Virgin Atlantic's Upper Class cabin
People traveling in Premium receive a bespoke meal service including a choice of three hot meals, cheese and biscuits and a dessert, all served on a tray. For the second meal service, Premium passengers receive the Eric Lanlard Mile High Tea with a choice of prosecco or hot drinks. On night flights, a breakfast including a warm pastry, seasonal fruit and yoghurt served with PG Tips tea or Change Please coffee.
Chicken option in Upper Class
Cooked breakfast option in Upper Class
Upper Class high tea
In the Economy cabin, passengers can choose from two hot meals as part of the Fly Safe, Eat Well meal box, which also includes cheese and biscuits and a dessert. The second meal service includes the Eric Lanlard Mile High Tea on day flights or a breakfast consisting of a warm pastry, fruit and yoghurt on night flights. Passengers in Premium and Economy can also choose from a selection of wines, beers, liquors and soft drinks throughout the flight.
All these changes are made in accordance with the airline’s comprehensive health and safety measures, implemented to offer peace of mind in the airport and when taking to the skies. These include enhanced and thorough cleaning practices at check-in, boarding gates and onboard including the use of electrostatic spraying of high-grade disinfectant in all cabins and lavatories before every flight, ensuring no surface is left untouched. Safe distancing will also be adhered to wherever possible, and mask wearing will be required throughout the journey. All passengers will be provided with a personal Health Pack for their health and safety, which will contain medical grade face masks to be worn onboard, surface wipes and hand gel.
Upper snacks on Virgin Atlantic
“We know our customers are missing that magical feeling you get when you step onboard an aircraft, ready to start your travels," said Corneel Koster, Chief Customer and Operating Officer at Virgin Atlantic. "Whilst customers may not be able to travel right now, we’re bringing back those little touches, including welcome drinks, hand plated food and more choice of meals, so that first flight after lockdown feels even more special."
He added, "All these additions have been made whilst continuing to uphold some of the most comprehensive health and safety measures in the industry. We were delighted to be awarded Diamond Status by APEX Health Safety powered by SimpliFlying, for our efforts in ensuring the highest standards of cleanliness and sanitization. Making sure everyone flies safe and well is a non-negotiable and has been an absolute priority for us since the start of the pandemic. Our commitment is underpinned by robust cleaning measures both in the air and on the ground, our innovative customer experience, the introduction of COVID-19 insurance and the fact that we test our crews before every departure from the UK and our ground teams at least once a week.”
