How airline food changes based on which class you fly, in 6 pictures


Upper class

  • Salted butter, malted wheat and oat roll, glass of Gardet Brut Premiere Cru Champagne
  • Brioche and butter pudding, served with Madagascan syrup and double cream
  • Thai beef salad, seared sirloin beef, dressed with a sweet chilli, lime and ginger dressing and crumbed roasted cashews. Created for Virgin by Lorraine Pascal
  • Italian buffalo mozzarella, heritage tomatoes and sweet pepper berries, drizzled with Italian extra virgin olive oil and a balsamic glaze

Premium economy

  • Apple and blackberry pudding
  • Chicken, sweet potato and coconut curry, with coriander rice
  • Asian slaw salad of carrots, celeriac, sweet chillies and slaw dressing. As well as Jacob's crackers, Croxton Manor Nature Cheddar, 1/4 bottle of wine


  • Gu Chocolate Orange. As well as Jacob's crackers, Boursin Garlic and Herbs, 1/4 bottle of wine
  • Slow-cooked beef bourguignon, with rosemary, roasted root veg and mustard mash
  • Mediterranean orzo salad, dressed in a sun=blushed tomato and roasted pepper dressing
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