Let’s get one thing straight right away: Virgin Atlantic doesn’t actually have a "First Class." If you’re searching for a Virgin Atlantic first class menu, you’re technically looking for Upper Class. It’s their hybrid business-first product that tries to bridge the gap between corporate efficiency and "rockstar" luxury. Some people get annoyed by that distinction, but honestly, once you’re sitting in the Clubhouse with a glass of Lanson Rosé, the semantics don't matter much.
The food is where the airline tries to prove it belongs in the conversation with Emirates or Singapore Airlines. But does it? Virgin’s approach to dining is less about white-glove stuffiness and more about high-end "bistro" vibes. It’s trendy. It’s loud. It’s very British.
The Reality of Dining at 35,000 Feet
Most people think airplane food is just salty mush. They aren’t entirely wrong because your taste buds actually dull by about 30% in a pressurized cabin. Virgin Atlantic counters this by loading their Virgin Atlantic first class menu with umami-heavy ingredients. Think miso, parmesan, tomatoes, and mushrooms.
You usually start with a drink and some warm nuts. It’s a classic move. But the real show begins with the four-course meal service. Unlike some carriers that bring everything on one tray (the "express" nightmare), Virgin still paces things out.
Starters that Actually Taste Like Something
You’ll typically see a choice of three starters. There is almost always a salmon option—frequently a Loch Fyne smoked salmon with some sort of citrus crème fraîche. It’s reliable. Then you’ve got the vegetarian option, which lately has been things like roasted halloumi with a spicy tomato jam or a pea and mint soup.
The soup is a gamble. Sometimes it's the best thing on the flight; other times, it's just green liquid. But the bread? The bread is great. They serve it with salted butter and sometimes a little bottle of cold-pressed olive oil. If you get the sourdough, grab two pieces. You’ll want them for the main course sauce.
The Main Event: What to Order (and What to Avoid)
The Virgin Atlantic first class menu usually features four main dish choices. This is where the airline's partnership with catering giants like Gate Gourmet or Do & Co (depending on the departure city) really shows.
- The Beef: Usually a fillet or a short rib. Honestly, getting a steak right at altitude is basically impossible. If you like your meat medium-rare, don't order it. It’s going to be medium-well. Every time. However, if it’s a braised short rib in a red wine jus, order it immediately. Braised meats thrive in pressurized cabins because they stay moist.
- The Chicken: Often a corn-fed breast with something like wild mushroom risotto or crushed potatoes. It’s the "safe" choice. It’s rarely mind-blowing, but it won’t let you down.
- The Fish: This is the high-risk, high-reward play. A roasted cod with miso or a sea bass with ginger and soy can be incredible. If it’s overcooked, it’s like eating a gym shoe.
- The Vegetarian/Vegan Option: Virgin has leaned hard into plant-based dining. You might see a spinach and ricotta tortellini or a vegetable tagine. These are often the most flavorful things on the menu because they use so many spices to compensate for the lack of meat fats.
Don't Skip the Cheese
British people take their cheese seriously. The cheese trolley—or the pre-plated cheese selection—is a highlight. You’re looking at things like Wookey Hole cheddar, a creamy Stilton, or maybe a Rutland Red. It comes with grapes, crackers, and a chutney that is usually way too sweet but somehow works perfectly with the blue cheese.
The Extra Bites: Why "The Pantry" is a Game Changer
One of the best things about the Upper Class cabin isn't even on the formal Virgin Atlantic first class menu. It’s the Pantry.
If you’re flying on the A350 or the 787, there’s a social space. It’s a bar or a lounge area where you can literally walk up and grab snacks. We aren't talking about tiny bags of pretzels. You’ll find Mile High tea sandwiches, slices of cake, Joe & Seph’s gourmet popcorn, and sometimes even mini burgers or "sliders" if the crew is feeling generous.
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It’s great for those of us who get hungry three hours after the main meal but don't want to ring the call bell like a jerk.
Afternoon Tea: A British Institution
If you’re flying a daytime route from New York to London, or London to the West Coast, you’ll get the Eric Lanlard Afternoon Tea. This is a big deal. Lanlard is a master patissier, and he’s designed a menu that actually holds up in the dry air.
You get:
- Scones with clotted cream and strawberry jam (Always put the cream on first if you want to argue with people from Devon, or jam first for Cornwall).
- Finger sandwiches (smoked salmon, egg mayo, the works).
- Tiny, intricate cakes that look like they belong in a boutique window in Kensington.
It’s served on a tiered stand if you're lucky, or a very nice plate if the turbulence is acting up. Pair it with a pot of Twinings tea. It’s the most civilized part of the flight.
Let's Talk About the Drinks
You can't discuss the Virgin Atlantic first class menu without the booze. Virgin’s wine list is curated to handle altitude. High-tannin wines taste like battery acid in the air, so they tend to pick fruitier, more "expressive" bottles.
The champagne is usually Ayala or Lanson. It’s crisp, cold, and they don't ration it. If your glass is empty, a flight attendant will likely appear within thirty seconds to fix that.
The cocktails are where they really flex. They have a full bar. You want a Mojito? They’ll make it. An Espresso Martini to wake you up before landing? Absolutely. They even have "Low and No" alcohol options for the people who actually want to be productive when they land, though I’ve rarely seen anyone in Upper Class ordering a mocktail.
The "Extra" Stuff: What You Might Not Know
Virgin often does seasonal specials. If you're flying around Christmas, expect turkey with all the trimmings. Flying out of India? The curries on those routes are legendary because spices actually taste better at 35,000 feet.
Also, the salt and pepper shakers. They are shaped like little airplanes (Wilbur and Orville). People used to steal them so often that Virgin started printing "Pinched from Virgin Atlantic" on the bottom. Now, people steal them even more because it’s a badge of honor.
How to Get the Best Experience
To really make the most of the Virgin Atlantic first class menu, you have to be strategic.
First, use the "Pre-Select" service. You can usually choose your meal online starting 72 hours before your flight. This ensures you get your first choice. There is nothing worse than being in the last row of the cabin and finding out they ran out of the beef.
Second, if you're flying out of London Heathrow, don't eat too much in the Clubhouse. The food there is cooked to order and, honestly, usually better than the food on the plane. The "Virgin Burger" in the lounge is a cult favorite for a reason. Eat a light meal in the lounge, then have the "Dine on Demand" service on the plane if you want to sleep first.
Practical Steps for Your Next Flight
- Check the menu early: Log into the Virgin Atlantic app a few days before departure. The menu changes seasonally (usually every 3-6 months).
- Hydrate like a fish: The food is salty. The wine is flowing. If you don't drink twice as much water as you think you need, you'll feel like a raisin by the time you hit customs.
- Order the curry: If you see a regional Indian or Thai dish on the menu, pick it. The moisture and spice profile are tailor-made for airplane cabins.
- Ask for the "Express Menu": If you’re on a red-eye from JFK to LHR and just want to sleep, ask for the express option. They’ll bring your starter and main on one tray so you can knock out and get five hours of shut-eye.
The Virgin Atlantic first class menu isn't just about survival; it's part of the entertainment. It’s not perfect—sometimes the pasta is a bit rubbery and sometimes the dessert is too sweet—but it’s a hell of a lot better than a lukewarm foil tray in the back of the bus.
Next time you’re boarding, remember to check the bottom of those salt shakers. Just saying.