Glenn Verhasselt Joins Brussels Airlines Star Chef Programme
Brussels Airlines has appointed Glenn Verhasselt, the celebrated chef behind two-Michelin-star restaurant Sir Kwinten in Lennik, Flanders, as its new Star Chef from January 2026.
He becomes the sixteenth chef to join the airline’s prestigious programme, which has been partnering with Belgium’s culinary elite since 2013.
Verhasselt’s credentials speak for themselves. Gault & Millau named him Chef of the Year for 2025, and he was recognised as Young Top Chef of Flanders in 2020.
Since November, he’s also served as Provost of the Gastronomic Club Prosper Montagnรฉ.
The Menus
From January, Business Class passengers on long-haul flights will have access to his exclusive menus, which rotate every three months.
The offering combines his signature refined Belgian cooking with seasonal ingredients and local produce.
“We have developed dishes that reflect our signature style and are perfectly suited to the unique conditions on board,” Verhasselt explained. “My goal is to give passengers a taste of Belgian haute cuisine during their journey.”
Each menu features starters, main courses, and desserts. Verhasselt’s approach reflects what he told the airline: dishes ‘perfectly suited to the unique conditions on board.
The beverage programme sits in equally capable hands.
Master of Wine Jan De Clercq and beer sommelier Sofie Vanrafelghem have curated the wine and beer selections, with Bruut Festive 2022 from Bruut Winery in Gooik featuring on the wine list. Van Tricht has selected the cheeses.
The bigger picture
Brussels Airlines announced the partnership on 2 December 2025. For more than a decade, the airline has maintained its Star Chef programme as a deliberate expression of Belgian culinary identity.
Each chef creates a three-course menu grounded in Belgian products and seasonal ingredients.
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nikโs expertise. When heโs not on the ground, youโll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
Qantas First adds on-demand dining, Aesop kits and redesigned pyjamas
From December, Qantas will redesign First Class on its A380 fleet, featuring chef Neil Perry’s signature dishes, on-demand dining, custom Aesop amenities, and premium Australian wines.
The rollout covers Singapore, London, Los Angeles, Johannesburg, and Dallas routes, with full implementation by mid-2026.
On-demand dining is the centrepiece of the redesignโpassengers eat when they choose rather than at scheduled service times.
The Menu
First passengers can order from four signature Perry dishes: tartare of yellowfin tuna with gochujang, toasted sesame and baby cos; roasted Wollemi duck with orange caramel, crisp Chinese greens, golden sesame and jasmine rice; crumbed Mara lamb cutlets with shaved fennel, pine nuts, rocket, salsa verde and lemon; or Perry’s Gran Torino Torta Di Verona.
The wine programme introduces Bollinger La Grande Annรฉe 2015 as the signature champagne, alongside Pommery Cuvรฉe Louise 2006, expanded cocktails, and Australian wine selections.
Amenities & Service Training
Custom navy Qantas designed pyjamas and loafer style slippers accompany longer journeys.
Aesop has created three exclusive, collectable amenity kit designs containing Resurrection Hand Balm, Rinse-Free Hand Wash, Cedar & Citrus Lip Salve, toothpaste, eau de parfum, luxury eyeshade, bamboo toothbrush, and 3M earplugs.
Qantas International CEO Cam Wallace noted the updates reflect feedback from customer insights and inflight trials, with cabin crew undergoing intensive training to support the new service model.
The redesign supports Qantas’ Project Sunrise programme, which will extend operations into ultra long haul territory.
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nikโs expertise. When heโs not on the ground, youโll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
Korean Air rolls out plant-based meal containers
Korean Air is phasing out the plastic inflight meal containers it’s used for the past two decades, replacing them with sustainable plant-based alternatives made from straw, sugarcane, and bamboo pulp.
The rollout begins in December on select routes, then expands across the entire network by the end of 2026.
The new containers will serve main entrรฉes on economy flights, particularly Korean and Western meal options.
The containers are manufactured from non-wood plant-based pulp that requires no tree felling.
Despite their lighter environmental footprint, they deliver strong heat resistance and maintain structural integrity throughout extended high-temperature exposure.
Korean Air estimates that the transition will reduce related carbon emissions by about 60 per cent.
“This transition to new in-flight meal containers is an essential long-term investment in environmental protection and sustainable operations,” the airline said in a statement, citing alignment with global decarbonisation targets in aviation.
In 2023, the carrier replaced single-use plastic cutlery with bamboo alternatives and introduced unbleached bamboo-fibre napkins.
The airline has also launched upcycling initiatives, converting retired cabin crew uniforms into medical pouches and repurposing end-of-cycle inflight blankets into reusable hot water bag covers.
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nikโs expertise. When heโs not on the ground, youโll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
Air India launches revamped global menu
Air India is rolling out a new catering programme spanning Indian regional cuisines, European bistro offerings, and pan-Asian dishes across its fleet.
The menu began service on most international ex-India routes on November 20, with progressive expansion across all international sectors and domestic services.
The initial rollout covers flights from Delhi to London Heathrow, New York, Melbourne, Sydney, Toronto, and Dubai; from Mumbai to San Francisco and New York; and from Bengaluru to New York.
Chef Sandeep Kalra, who recently joined Air India as part of its transformation programme, curated the offering.
Business Class
Business Class offers multi-course gourmet meals with customisable options.
The menu includes South Indian platter selections, Gen Z-focused offerings such as chicken bibimbap and matcha delice, and home-style comfort options including masala dal khichdi and stuffed parantha.
Seoul flamed prawns, manicotti forestiere, and Mediterranean tapas round out international selections, with curated beverage pairings throughout.
Economy offers balanced, wholesome options with familiar regional flavours and comparable presentation upgrades across the class.
“The new food and beverage enhancements draw inspiration from Air India’s commitment to continuous innovation and transforming the customer experience,” said Rajesh Dogra, Chief Customer Experience Officer.
“We are reimagining the inflight dining experience that resonates with the tastes and preferences of global travellers. Our thoughtfully curated menu caters to guests from different cultural affinities who prefer delectable gourmet meals.”
Cabin crew completed specialised training to support the new service rollout and enhance onboard experience across all cabins.
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nikโs expertise. When heโs not on the ground, youโll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
Virgin Australia Launches Summer Menus
Virgin Australia has unveiled redesigned Business Class and buy on board Economy class menus that feature bold, seasonal flavours and high-quality, Australian grown produce.
Economy guests have access to premium beverages and food items via buy-on-board, with complimentary tea, coffee, and water available on all services.
Business class breakfast options include homestyle eggs with bacon, tomato, Cajun potato and hollandaise sauce. French toast with banana, salted caramel, mascarpone and strawberries.
Belgian waffle with berry compote and mascarpone cheese. Mango bircher muesli with cranberry & apple granola and strawberries.
Acai & chia coconut pudding with pineapple, pumpkin seeds, cranberries and apple granola.
Scrambled eggs with bacon, beans and roasted potatoes. Tapioca mango pudding. Acai oat balls.
For lunch, passengers can expect a Mediterranean risoni salad with grilled chicken, feta, pickled red onion, and green dressing.
Peri peri marinated chicken salad with salsa, couscous, mint yoghurt, pickled red onion and pita bread.
Marinated lemongrass chicken with herbed rice and bok choy.
Vegetable Japchae salad with marinated cucumber & miso roasted sesame dressing. Romesco fusilli pasta with roasted vegetables.
In economy class, the new buy on board menu includes Arnott’s Tim Tams, Byron Bay White Chocolate and Macadamia Cookies, and a grazing box featuring hummus, crackers and fruit & nut mix.
Premium beverages include Bundaberg sparkling drinks, Batched Strawberry Gin Sour cocktails, Chivas Regal 12-Year-Old Whisky and Havana Club Aรฑejo 7-Year-Old Rum.
Savoury options include the Southern Style Chicken Tender Wrap, Ham and Cheese Toastie, Mainland Cheese and Crackers, Savoury Beef Snack Pie, and Sausage Roll. Archie Rose Gin and Peach Soda is available.
Ali Dunn, Virgin Australia General Manager Product & Customer Strategy, said: “Summer is our busiest travel period, so it’s the right time to introduce our wonderful new menus that deliver more choice and flavours that Australians love. Whether it’s enjoying a grazing box, sipping a premium cocktail, or having a classic eggs Benedict in Business Class, the new menus are elevated and unmistakably Virgin Australia.”
Dunn added: “We are committed to making travel more wonderful โ from Pets in Cabin flights and baggage tracking, to being the first airline in Australia to offer Points redemptions inflight, our new menus are a testament to that relentless focus.”
Over the past 12 months, Virgin Australia sold 5.4 million food and beverage items onboard to Economy guests, with cheese and crackers emerging as the most purchased food item.
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nikโs expertise. When heโs not on the ground, youโll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
Hong Kong Airlines Introduces Lantau-Inspired Business Class Meals
Hong Kong Airlines has partnered with YUE, the Cantonese restaurant at Sheraton Hong Kong Tung Chung Hotel, to create a new Business Class dining programme celebrating Lantau Island’s culinary heritage.
Executive Chinese Chef Jacky Chung Chi Keung designed the menus, which will be launched in three-month rollouts starting from October 2025 through December.
The programme centres on four signature ingredients: dried shrimp, honey, dried squid, and fish maw, each representing ocean freshness from fishing villages, sweetness from mountain forests, and the sea’s bounty refined by time.
Chung brings over 30 years of culinary experience, having previously worked at Cuisine Cuisine and Lei Garden across Shanghai and Macau, before leading YUE.
Incorporating dried seafood into inflight catering at 30,000 feet presents formidable challenges.
Fish maw undergoes a precise three step treatment, braising, stewing, and simmering, to retain its tender texture throughout the flight.
November features sautรฉed garlic dried shrimp with chive flower, cordyceps flowers and bamboo fungus alongside egg fried rice.
Braised fish maw with mushrooms in oyster sauce, served with steamed rice.
December features braised pork with dried plaice fish and chestnuts, with garlic eggplant and egg fried rice. Steamed pork patty infused with dried squid and stir-fried assorted mushrooms in XO sauce with steamed rice.
Hong Kong Airlines stated: “We are thrilled to partner with YUE to offer our Business Class travellers a dining experience that profoundly blends culture and cuisine.
YUE’s dedication to infusing Lantau’s local flavours into refined Cantonese dishes perfectly aligns with our service philosophy of ‘Rooted in Hong Kong, Connecting the World’.”
Adam Cheng, Multi property General Manager for Sheraton & Four Points by Sheraton Hong Kong Tung Chung, said: “It is an honour to collaborate with Hong Kong Airlines, whose mission aligns perfectly with ours to bridge Hong Kong with the world. Chef Jacky Chung is dedicated to showcasing the rich cultural heritage of Tai O, crafting a Cantonese dining experience deeply rooted in tradition.”
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nikโs expertise. When heโs not on the ground, youโll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
Cathay Pacific Introduces The Coffee Academรฏcs
Cathay Pacific has partnered with The Coffee Academรฏcs, delivering a bespoke “Cathay Blend” to Economy and Premium Economy cabins across all routes.
The Cathay Blend features a darker French roast profile, meaning the coffee beans are roasted until they are dark brown, offering a bold and intense flavor.
The blend combines beans from Vietnam and Brazil, delivering notes of dark cocoa, roasted almond, and floral honey.
This blend is developed specifically to perform at altitude, where taste perception is naturally dulled.
Coffee is brewed onboard using drip machines specially designed for aviation use, having passed all required safety regulations.
This ensures a consistently high-quality cup at altitude. Each portion is packed in a biodegradable filter designed to allow even water infusion through the grounds.
The rollout began approximately one month ago with a soft launch, during which the coffee was gradually introduced across all routes in the Cathay Pacific network.
The Coffee Academรฏcs branding is featured in Cathay Pacific’s inflight menu, highlighting the partnership.
Beyond the inflight service, passengers can purchase a Cathay x The Coffee Academรฏcs coffee kit through the Cathay Shop.
The blend was created through multiple tasting sessions between The Coffee Academรฏcs and Cathay Pacific teams, using the same brewing equipment found onboard.
The process involved reviewing passenger preferences and addressing the challenge of serving coffee at altitude, where both taste buds and sense of smell are dulled.
The teams experimented with various roast levels and brewing methods before settling on the final French roast profile, calibrated to maximize aroma while maintaining flavor balance.
“This strategic collaboration with Cathay Pacific is a proud milestone for The Coffee Academรฏcs,” said Jennifer W.F. Liu, Founder of The Coffee Academรฏcs.
“It allows us to bring the taste of Hong Kong to a global audience while sharing our passion for quality and innovation. For me, this partnership represents a moment to showcase our in-house capabilities and commitment to crafting exceptional coffee experiences, now available to travellers across the world.”
Founded in 2012, The Coffee Academรฏcs operates a 930-square-metre roastery in Hong Kong and runs a network of 40 coffee shops across Hong Kong and Southeast Asia.
The company roasts 100% of its beans locally in Hong Kong. All products are SGS certified to meet safety standards and ensure they are free from harmful or carcinogenic substances.
Images courtesy of Cathay Pacific & Coffee Academรฏcs
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nikโs expertise. When heโs not on the ground, youโll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
Lufthansa Group Launches “Culinary Journey” Meal Pre-Order Platform
The new airline-managed system, available through apps, websites, and email links, replaces the external pre-order portal to provide customers with greater convenience and faster booking access.
Lufthansa Group discontinued the pre-flight-shopping.com meal pre-order service and launched Culinary Journey on October 27, 2025.
Passengers now see a notice that the Preflight Shop is no longer available and are redirected to airline-specific Culinary Journey pages for Lufthansa, SWISS, and Austrian Airlines.
The platform, accessible via airline apps, websites, or pre-departure emails, streamlines meal pre-ordering by consolidating digital menus, pre-order options, and customer feedback.
Passengers enjoy a unified online experience for all flights and travel classes across the three carriers.
Platform Access and Multi-Carrier Integration
Culinary Journey automatically presents meal selections based on passenger bookings. The system supports multi-leg journeys with different Group carriers, allowing passengers to pre-select meals for all segments through a single platform.
“For the first time, customers flying with Lufthansa, SWISS and Austrian Airlines can see all their food and beverage options for their flight at a glance – even on connecting flights with different airlines,” according to Caroline Drischel, Senior Vice President Customer Journey for the Group.
Long-Haul Business and First Class Offerings
Long-haul passengers can choose from up to nine main courses, some exclusive to advance orders. This ensures preferred dishes are available regardless of service order or cabin location.
Short and Medium-Haul Service
On shorter flights, passengers can pre-order buy-on-board items such as sandwiches, bowls, salads, and cakes, with a 10 percent discount for advance orders. This system also supports better catering planning and reduces food waste.
Operational Parameters
Meal pre-selection is currently available only on long-haul flights departing from Frankfurt and Munich. The service does not cover flights from outstations, including transatlantic departures from North America.
Pre-orders are typically available about three weeks before departure, though timing may vary by route and date.
Service Features
The platform includes a direct feedback mechanism that allows passengers to share meal preferences and comments to inform service development.
The Culinary Journey system replaces the previous pre-flight-shopping.com interface, which operated as a shopping-style experience and required passengers to navigate multiple flight segments separately, even when only one was eligible for meal selection.
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nikโs expertise. When heโs not on the ground, youโll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
Qantas Launches Revamped Economy & Business Class Menus
Qantas has rolled out new inflight menus across its domestic network, introducing nearly 70 new and refreshed items rotating through Business and Economy service.
The programme runs on a six-week rotation cycle designed to provide regular flyers with different selections each week.
The carrier serves more than 20 million menu items annually on board.
Qantas Group Chief Customer and Digital Officer Catriona Larritt noted the new menu “has been thoughtfully curated to highlight the finest Australian flavours while championing local businesses across the country.”
Business Class Service
The Business cabin menu features dishes spanning multiple meal periods.
For breakfast service, passengers receive Coconut, Blueberry & Lemon Bread served with Lemon Curd.
Lunch and dinner options include a Brie & Onion Tart paired with Beetroot Relish and Rocket, and Smoked Salmon with Zucchini Pickles and Lemon Dressing.
Hot main courses include Lamb & Rosemary Pie, accompanied by Crisp Potatoes and Peas; Garlic Prawns tossed with Parmesan Cream and Fettuccine; and Red Wine Angus Beef, served with Mash and Green Beans.
Economy Class Offerings
Economy passengers can select from toasties, wraps, sweet items, and savoury options throughout the rotation.
The Handmade Food Co., based in Queensland, supplies an Egg & Chorizo Toastie with smoky tomato chutney.
Yummy Karma provides a Beef Sausage Burrito Wrap.
Sweet selections include a Chocolate Caramel Slice from Sydney supplier Manna from Heaven, a Macadamia Butterscotch Cake from Dreamtime Tuka, and Jam Drop Cookies from Cooee Cookies.
Savoury choices feature a Pumpkin, Spinach & Parmesan Quiche from Temptation and a Beef Ragu & Mushroom Pie from Sydney-based supplier Simmone Logue.
Indigenous Supplier Partnerships
The menu expands partnerships with First Nations businesses. DreamTime Tuka by Uncle Herb Smith provides Indigenous bush tucker items at 30,000 feet.
Cooee, a female-led Indigenous business founded by Terri-Anne Daniel, joins Jam Drop Cookies as a new supplier, based on her nan’s recipe.
Lounge Food Service Updates
Brisbane Domestic Business Lounge has introduced The Bakery, serving freshly made cinnamon scrolls, egg and bacon quiches, and Aussie sausage rolls from noon daily.
From November, Melbourne Domestic Business Lounge guests can order nasi goreng with fried egg or poached eggs on sourdough with chilli oil, prepared at a dedicated Spice Bar.
Perth Business Lounge now serves bacon and egg pizzas from its Pizza Bar.
The carrier sources from multiple Australian suppliers, including Sydney-based Simmone Logue for beef and mushroom pies, Queensland’s The Handmade Food Co. for artisan toasties, and Sydney’s Manna from Heaven for sweet items.
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nikโs expertise. When heโs not on the ground, youโll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
Finnair’s Winter Menu Leans on Seasonal Finnish Ingredients
Finnair has rolled out its autumn-winter in-flight menu across European and long-haul flights, starting October 22 and running through January 27, 2026.
The standout move is the strategic ingredient work and route-specific service design.
Celeriac is the anchor.
It appears smoked, pureed, and roasted with Vรคsterbotten cheese across multiple dishes.
Development Chef Sami Oksava calls it “the season’s classic,” but it’s really the vehicle for the entire menu’s warm, earthy direction.
Long-Haul Business Class
The new offering combines Finnish base flavours with Japanese-influenced execution.
Business Class starters vary by flight, either roasted teriyaki scampi with pickled cucumber and shimeji mushrooms, or teriyaki salmon tataki with rainbow trout roe and apple vinegar jelly.
Both use Japanese techniques but maintain Nordic ingredients.
Main courses offer two permanent options. Beef entrecรดte comes with dill sauce and smoked celeriac purรฉe.
The fish option is pike Wallenberg with roasted pike perch and lobster crayfish sauce. Every flight also has a third route specific option.
Passengers can pre-select mains up to 24 hours before departure.
Desserts rotate between autumnal baked apple with cinnamon mousse or tiramisu with strawberries, plus a cheese selection with fig compote.
Route-Specific
Finnair openly states that they design meals around “route destinations, travel lengths, and flight schedules.”
On late departure flights to Singapore, Hong Kong, and Shanghai, they lead with a light meal in Business Class, then serve brunch before landing.
Premium Economy gets beef meatballs or Japanese-style chicken with a second lighter meal mid-flight.
Economy gets a complimentary hot meal with one glass of wine.
Snacking and Retail Refresh
Pre-order European economy options now include sandwich combos, breakfast combos with salami and cheese bread or smoked salmon rye, and light meals like chicken Caesar or rainbow trout salad.
They’ve added dried mango snacks and nut bars to the onboard retail program. Decaffeinated coffee is now available, and they’re offering a 1-euro discount on drink and snack combos.
On European Airbus flights starting late November, passengers can order through their phone and have items delivered to their seats.
The Moomin Moment
Finnair is celebrating the Moomins’ 80th anniversary with limited-edition Fazer Blue chocolate bars in Moomin wrappers and Moomin sweet boxes on long-haul flights.
Finnair’s strategy here is to design seasonal experiences around passenger fatigue, offer choice through pre-selection, and anchor menus in regional Finnish ingredients and cultural moments.
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nikโs expertise. When heโs not on the ground, youโll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
Air Astana Gets Playful with Travel Tales Kids Program
Air Astana has rolled out Travel Tales, a character driven kids’ amenity program that leans heavily into the collectability factor.
The premise is simple but clever: three lovable characters, Mishka, Tana, and Zak, invite children to explore the world with them, each bringing their own personality to the journey.
Mishka’s got the nose for discovering delicious treats, Tana’s the environmental conscience of the group, and Zak’s boundless energy keeps things moving.
Together, they’re positioned as global adventurers who thrive on exploring new cultures and natural wonders while staying rooted in their home country.
Three Age Brackets, Three Different Vibes
What sets Travel Tales apart is the deliberate age segmentation. There are three kit rotations total, with distinct inbound and outbound designs for each age group.
Each kit isn’t just a smaller or larger version of the same thing, the design language shifts depending on who’s opening it.
For the littlest passengers (ages 3โ6), expect adorable, fluffy designs that lean fully into plush aesthetics.
Their kits include a backpack, pencil case, lunch-style bag, plus activities and games to keep them occupied.
The 7โ11 age set gets a geometric makeover. The same characters get a contemporary redesign that feels more grown-up.
Along with a crossbody bag and satchel, they’re getting a tech pouch, travel wallet, fluffy keyring, luggage strap, and a phone stand.
Teens aged 12โ15 receive graphic designs featuring the trio’s signature colours and patterns.
Their kits include a hanging washbag, zip pouch, phone lanyard, luggage strap, waist bag, phone stand, and a puzzle.
Built with Sustainability in Mind
The entire program is constructed from recycled RPET and cotton canvas materials, with all paper items designed to be recyclable.
But the real positioning is the “keepsake value”, every item is meant to be enjoyed during the flight and then treasured at home.
It’s not disposable; it’s supposed to have a second life.
On the Ground
Travel Tales launched in September 2025 across Air Astana’s international flights on routes exceeding 3 hours.
Design firm Buzz developed the program and represents a shift toward more narrative driven, character focused family amenities in the airline space.
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nikโs expertise. When heโs not on the ground, youโll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
flydubai Transitions from Buy-on-Board to Complimentary Meals
Dubai-based carrier flydubai is moving away from buy-on-board to include complimentary meals and inflight entertainment across all fares starting November 2025.
The change applies to the airline’s entire network of more than 135 destinations.
The included meal service draws on regional menus featuring authentic local dishes from African, European, Indian, Middle Eastern, Russian, and Southeast Asian cuisines.
While specific dish compositions weren’t detailed in the announcement, the carrier noted that food and beverage offerings will vary depending on flight route and duration, with passengers receiving meals, light snacks and beverages throughout their journey.
The onboard menu incorporates what flydubai describes as authentic flavours inspired by the destinations it serves.
On the entertainment front, passengers will have access to a multi-language system offering more than 1,000 films from Hollywood, Bollywood, Arabic and international studios.
The platform also includes TV shows from HBO Max, BBC Kids and Cartoon Network, plus interactive games, E-magazines, more than 700 music albums, podcast episodes, travel guides and real-time flight information.
This service enhancement comes as flydubai continues to expand its fleet, having already added 9 new aircraft this year to reach 95 Boeing 737s, with 3 more expected before year-end.
The airline has been retrofitting its Next-Generation Boeing 737-800 fleet with lie-flat Business Class seats and upgraded Economy Class seats. Looking ahead, Boeing 787 Dreamliners will join the fleet from 2027.
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nikโs expertise. When heโs not on the ground, youโll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
Air France Introduces Yann Couvreur Desserts
Air France has brought on French pastry chef Yann Couvreur to create five exclusive desserts for its long-haul Business cabin, with the collection launching in October 2025 and rolling out progressively over six months across all Paris-departure flights.
Couvreur’s dessert programme centres on simple, seasonal products with authentic French pastry flavours. The collection includes a multi-layered chocolate composition featuring crunchy biscuit, silky ganache, and airy mousse made with rich dark chocolate and a hint of salt.
A second dessert pairs a crunchy biscuit with almond mousse and pear confit. Three additional desserts from the five-item collection have not yet been detailed. Couvreur stated his goal is to showcase French products worldwide and invite Air France passengers to enjoy his original gourmet creations.
The partnership marks Air France’s first collaboration with Couvreur. However, the airline has maintained a dedicated Business cabin pastry programme since 2023, rotating renowned French pastry chefs for its long-haul dessert service. Couvreur joins this roster, handling the final course in the premium cabin.
Couvreur operates nearly a dozen Yann Couvreur Pรขtisserie boutiques across Paris, having opened his first location in 2015 in the Goncourt neighbourhood. Internationally, he runs operations in Dubai, Riyadh, Doha, Abu Dhabi, and two Miami establishments, including the Yann Couvreur Cafรฉ in Wynwood.
His background includes positions at Trianon Palace Versailles under Michelin-starred chef Alain Dutournier, Carrรฉ des Feuillants, Park Hyatt Paris Vendรดme, and Eden Rock St. Barthรฉlemy, where he developed his first signature dessert line.
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nikโs expertise. When heโs not on the ground, youโll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
SAS Rolls Out European Business Class Service
Scandinavian Airlines has introduced a refreshed European Business Class food and beverage programme featuring rotating seasonal menus, a Scandinavian pastry service on longer flights, and a curated drinks selection that includes an exclusive Mikkeller-brewed IPA.
Menu Structure and Meal Concepts
SAS operates three main menu cycles annually, with each cycle running for four months.
Within each four-month cycle, three different menus rotate on a weekly basis.
Business Class receives three course services comprising a first course, main course, and dessert or cheese.
First course options vary depending on the meal concept, with cheese replacing dessert on evening services.
Breakfast Service
Continental breakfast or brunch, depending on flight time and city pair.
Midday and Evening Services
Lunch and dinner offerings feature either cold plates or heated main courses, depending on flight time and city pair.
Longer flights include heated desserts.
The carrier’s longest European routes receive a second service.
Menu Items
Current menu selections include short rib with adobo sauce and crushed potato, and mushroom ravioli with tomato sauce.
Seafood options feature grilled salmon with creamy caper onion-browned butter sauce and open faced sandwich with flame torched salmon and miso mayo.
Additional offerings include smoked duck breast with creamy parsley and pumpkin seed pesto, as well as an open-faced sandwich featuring grilled baby cucumber, herby cream cheese, and sumac.
Starters include Serrano ham with cantaloupe melon, blue cheese cream, fresh fig, and endive leaves.
Scandinavian Signature Items
SAS features Smรถrrebrรถd โ Danish open-faced sandwiches โ as a core offering, described by the carrier as part of its Scandinavian heritage.
Longer flights include Fika service, featuring Scandinavian pastries.
The airline states it will highlight a wide assortment of Scandinavian pastries, all crafted specifically for SAS.
The carrier positions the programme around its Scandinavian food heritage, with a focus on healthy and sustainable food, and attention to flavourful meals.
The offering provides variety to cater to international customers while upholding Scandinavian culinary traditions.
Beverage Programme and Pairings
Champagne
Charles Heidsieck Brut Rรฉserve MV, Champagne, France, is produced with a high proportion of aged reserve wines.
The airline describes it as balanced between richness and freshness, vibrant enough to lift lighter dishes while having depth to complement savoury or creamy flavours.
White Wine
Joseph Drouhin Laforรชt Bourgogne Chardonnay 2022, Burgundy, France, is described as mineral driven, with bright acidity that cuts through creamy textures while remaining delicate enough to pair with lighter dishes.
Red Wine
Massolino Barbera d’Alba 2024, from Piedmont, Italy,presents lively freshness with acidity and soft tannins. SAS describes Barbera as food-friendly, with bright fruit flavours and gentle structure.
Beer Selection
Scandinavian Clouds, an organic, hazy IPA at 4.9% ABV, has been brewed exclusively by Mikkeller in Denmark for SAS.
According to SAS, it has been crafted to remain fresh and balanced in the air, with a gentle bitterness at altitude.
Carlsberg Export (5% ABV) from Denmark provides a malty character with notes of crisp rye bread, golden honey, and zesty citrus peel.
Mikkeller Drink’in the Sun, a non-alcoholic wheat ale (0.3% ABV) in American style, offers citrus hints and aromatic bitterness.
Spirits
The spirits selection includes Harahorn Gin, Purity No. 5 Vodka, High Cost Altitude (SAS signature single malt whisky), and Baileys Irish Cream.
Cocktails and Mocktails
Gin and Tonic combines Harahorn Gin with Fever-Tree tonic water and lemon slice.
Bloody Mary features Purity Vodka and an Old Tom Bloody Mary mix. Negroni Sbagliato (4% ABV) from Italy presents a sparkling version that balances vermouth and bitter notes.
Hugo Zero, a 0% ABV Italian aperitif from South Tyrol, features elderflower, mint, and sparkling soda, described by the airline as a refreshing, aromatic mocktail.
Additional Beverages
Soft drinks include Coca-Cola, Coca-Cola Zero, Sprite Zero, Fanta, Fever-Tree Ginger Ale, and Fever-Tree Ginger Beer.
Apple must from Englamust, Sweden, and orange juice is available. Water options include mineral water from Ramlรถsa and still water from Aqua d’Or.
Hot beverages feature coffee, Ceylon black tea, and green tea by Emyu.
Service Details
All services are presented on newly developed service equipment, including new trays and new lightweight china porcelain.
Glassware has been designed to feature the sparkling bubbles from champagne.
Special meals and child meals are available as pre-order options.
Images courtesy of SAS and Jocemar Oliveira, Unit Catering Manager Newrest, Faro, Portugal.
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nikโs expertise. When heโs not on the ground, youโll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
Air Canada Launches Complimentary Beer, Wine & Snacks
Montreal-based carrier launches system-wide beverage programme with Canadian-focused food offerings and non-alcoholic beer option
Air Canada has implemented complimentary beer and wine service across its entire Economy cabin network, accompanied by an expanded selection of Canadian-made snacks. The programme, which launched September 1, 2025, applies to all Air Canada, Air Canada Rouge, and Air Canada Express flights operated by Jazz that feature a beverage service.
The carrier becomes the only North American airline to offer non-alcoholic beer inflight, with Heineken 0.0 now available complimentary alongside standard beer and wine selections throughout the system.
Morning Service Enhancement
Flights departing before 10:00 a.m. now feature MadeGood Mornings Cinnamon Bun Soft Baked Oat Bars as part of the complimentary snack rotation.
These join the existing lineup of TWIGZ Craft Pretzels and Leclerc’s Celebration Cookies, all Canadian-manufactured products.
Toronto Billy Bishop Route Addition
On Air Canada flights operating from Toronto’s downtown Billy Bishop Airport departing after 10:30 a.m., passengers receive complimentary Greenhouse Ginger Defence Wellness Shots.
The Canadian brand’s organic, plant-based shots are also incorporated into the carrier’s premium snack baskets and Bistro menu selections.
Air Canada Bistro Expansion
The purchase-onboard Bistro menu has added several Canadian-made items:
Summer Fresh Hummus & Crackers
Quaker Maple & Brown Sugar Oatmeal Cups
TWIGZ Sour Cream & Onion Pretzels
Smarties chocolate candies
The Bistro operates as Air Canada’s buy-onboard food and beverage programme across eligible flights.
Service Parameters
All offerings are subject to availability. Free Wi-Fi, sponsored by Bell, is available to Aeroplan members on flights across North America and destinations in Mexico and the Caribbean.
“As part of our commitment to elevating the onboard experience, we’re delighted to introduce even more exciting new options to our menus,” said Scott O’Leary, Vice President, Loyalty & Product at Air Canada.
“These upgrades offer something for everyone and proudly showcase Canadian brands so that our customers can sit back, relax and kick-start their travels no matter where they’re going.”
Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.
CNN Travel, The New York Times, and BBC World News have featured Nikโs expertise. When heโs not on the ground, youโll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
