Virgin Atlantic has refreshed its in‑flight and lounge dining by partnering with Irish food writer and television host Donal Skehan.
New dishes created with Skehan are already available in Upper Class cabins and at airport Clubhouses as of last month. Updated menus for Economy and Premium Economy are planned for rollout next year.
Marketed as “Dine with Donal,” the menus emphasize global flavors and prioritize sustainable, fresh ingredients to deliver restaurant-quality meals at altitude.
Highlights include an aromatic Thai vegetable stew served with jasmine rice and a charred cod dish accompanied by a spicy mango salad and Nam Jim dressing. Clubhouse selections feature a spiced chorizo, fennel and tomato stew, a Vietnamese beef and mango salad, and a nutrient-packed green omelet with goat cheese, sun‑blushed tomatoes and avocado.
These additions build on Virgin Atlantic’s recent culinary developments, including the launch earlier this year of an Upper Class Mile High Tea created in collaboration with master pâtissier Eric Lanlard.