To further enhance the in-flight dining experience of its passengers, Virgin Atlantic has worked with an award winning TV Chef, Donal Skehan to 'stun' passengers at 38,000ft.
The Los Angeles based Chef has worked with the airline to develop a range of dishes inspired by destinations and with focus on fresh ingredients that bring real restaurant experience to the skies.
The new onboard menu items which feature sustainably sourced fish, meat, vegetables and other ingredients, build on the airline's industry leading sustainability work.
This month new “dine with Donal” dishes will debut in Virgin Atlantic's Upper Class cabins and Clubhouses, followed by Premium and Economy cabins next year.
If you’re travelling with Virgin Atlantic this month, menu items to look out for onboard include Thai vegetable stew and Charred cod with mango salad.
Thai vegetable stew is a vegetarian curry dish made with aromatic Thai spices and served with jasmine rice. Charred cod with mango salad is a delicate cod fillet with a dried spice rub served with basmati rice with cucumber and mango salad.
Other food items on the new delicious, succulent and healthy menus are sticky hoisin duck burger and basil butter salmon with tomato and fennel salad.
Menu items at the airlines Clubhouses include Pan fried fish with cauliflower mash and garden peas, Vietnamese beef and mango salad and as well as Lemon and poppy seed pancakes with strawberries, apple syrup and vanilla mascarpone.