Virgin backs British inflight menu

Virgin Atlantic has announced that it has developed a new menu specialising in British produce for its Upper Class passengers onboard flights originating from the UK for 2007.  The initiative will launch in December 2006 complete with a two-week menu of traditional British Christmas food over the festive season.  The concept of introducing seasonal specials will be a feature throughout 2007.

Andrew Day, Food & Drink Development Manager for Virgin Atlantic, commented:

“We tested a ‘Best of British’ menu earlier this year and our passenger feedback was so overwhelmingly positive that we decided to implement a year long ‘Best of British’ menu to ensure we could build on the success of the trial and deliver quality food in true Virgin style.

“We will be offering Upper Class passengers a wide variety of freshly prepared food that will combine the following elements - the best of home grown British produce with a contemporary twist on traditional and using quality local seasonal ingredients from regional suppliers.”

Starters will include dishes such as Broccoli & Hartington Creamery Stilton soup.  Main courses range from traditional beef hotpot served with roasted winter vegetables to a creamy fish pie with Taw Valley or Davidstow cheddar cheese mash topping served with creamed leeks and carrots.  Desserts that will feature on the menu will be a festive rhubarb trifle and a Bramley apple and blackberry crumble served with custard.

ADVERTISEMENT


Paul Dickinson, Director of Customer Service at Virgin Atlantic, said:

“I am delighted that we are able to offer our passengers such a superb variety of freshly produced British food onboard for 2007.  The new menus that have been created are certain to tantalise our Upper Class passenger’s taste buds.

“Additionally, we are very proud to be associated with something that supports the British economy and its producers and suppliers as well as expanding the use of organic, free range and natural products.”

The Freedom menu offers a wide selection of light bites, main meals and snacks that can be ordered at any time during the flight allowing the passenger to eat what they want when they want.  This service is designed to be as flexible as possible to suit the passenger’s every need.  There is also a specialist cocktail service onboard selected flights, where a Bombay Sapphire mixologist offers a choice of cocktails for passengers at the onboard bar in the Upper Class cabin.

The award-winning Upper Class Suite, consists of a reclining leather seat for take off, a place to sit and eat a proper meal opposite your partner, the longest fully flat bed in the world with a proper mattress for sleeping on, a private onboard bar to enjoy a drink with your friends, a private massage zone and four limousines per return trip - all at a price thousands of pounds less than other airlines’ First Class.  The Upper Class experience also includes Drive Thru Check In, the Virgin Atlantic Clubhouse, the restaurant style inflight Freedom menu and a state-of-the-art inflight entertainment system.
——-