Air France Partners With Six Leading French Chefs on New Long-Haul Menus
The Inflight Feed Take
This isn’t Air France’s first rodeo; they’ve been rotating Michelin-starred chefs through their cabins since 2009. What stands out here isn’t the scale; it’s the loyalty: Lallement, Adamski, and Simonin are all repeat names rather than fresh faces brought in to make headlines.
Air France clearly isn’t chasing novelty for its own sake; it’s building relationships with these chefs over years, and that consistency is arguably harder to pull off than a flashy one-time stunt.
Air France is partnering with six chefs across French gastronomy to create new menus for La Premiรจre, Business, and Premium cabins on long-haul flights departing Paris, rolling out over the coming months.
La Premiรจre
Arnaud Lallement, the three-Michelin-starred chef of L’Assiette Champenoise in Reims, has created more than thirty dishes for La Premiรจre’s first and second services, developed in collaboration with Servair’s Culinary Studio.
The menu includes lobster poached in court-bouillon with tender potatoes and a paprika sauce, created as a tribute to Lallement’s father, and a Swiss chard stew with chickpeas and a yellow wine sauce.
Lallement said: “For Air France customers, I wanted to draw on memories of the seasons and let my subconscious speak, almost as if under hypnosis.”
Desserts continue a partnership with Claire Heitzler, named Pastry Chef of the Year by Gault & Millau in 2013.
Four new desserts will be introduced over the coming months, including Racine, a Caribbean dark chocolate mousse with Madagascar vanilla cream, and Planifolia, made entirely with Bourbon vanilla.
Business
Mathieu Viannay, chef of the two-Michelin-starred La Mรจre Brazier in Lyon, has created more than twenty dishes for Business, including, for the first time, hot dishes available during both services.
These include creamy fregola with Mimolette cheese, arugula, roasted butternut squash, and preserved lemon, and glazed salmon with a lemony soy-butter sauce and green Puy lentils.
Franรงois Adamski, Servair’s Corporate Chef, created the breakfasts and brunches served on flights departing Paris no later than 9:30am.
Dishes include Chimay-style stuffed eggs with truffle bรฉchamel sauce and mushroom polenta, and a buckwheat galette filled with mushrooms and spinach, served with Mornay sauce and toasted hazelnuts.
Adamski said: “For these new dishes, I drew inspiration from the traditional principles of French gastronomy while adding a modern touch. For me, the simplest things are sometimes the best.”
Desserts continue a collaboration with Nina Mรฉtayer, named World’s Best Pastry Chef.
New additions include Instant poire-chocolat, pairing pear and chocolate, and Parenthรจse mandarine-amande, featuring mandarin and almond.
Business cabin passengers can pre-select their hot meal up to 24 hours before departure.
Premium
Frรฉdรฉric Simonin, chef of his eponymous one-Michelin-starred restaurant, has created the Premium cabin menu, with passengers choosing between two regularly updated hot dishes, including a vegetarian option.
Dishes include conchiglie with chanterelle mushrooms and herb cream, and shrimp with tomato and squid-ink rice.
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.
LOT Debuts New Michelin-Starred Business Class Menu
LOT Polish Airlines is introducing a new edition of its Michelin-starred Flavours project, bringing a new fine-dining menu to Business Class passengers starting in October.
Przemysลaw Sieradzki, Executive Chef at Restaurant Giewont in Koลcielisko, Poland’s Tatra Mountains, created the menu.
Giewont holds one Michelin star, awarded in 2024, when it became the first restaurant outside a major Polish city to receive one in the Polish edition of the Michelin Guide.
The selection includes hand-shaped pierogi filled with fresh and fermented cabbage, seasoned with marjoram and served with morels poached in mushroom broth, garlic butter-fried kale, and a sauce of cabbage jus, fermented cabbage juice, and beurre noisette.
Butter-confit rainbow trout comes with a sauce of chicken jus, cream, black truffle, and Truffe Noire cheese, served with green beans two ways, butter-fried panko, parsley powder, chives, and freshly shaved black truffle.
The lamb dish is a ten-hour slow-cooked leg, served with potato purรฉe, baby gem lettuce poached in lamb jus and butter emulsion, sheep’s milk yoghurt, mint oil, and a lamb jus infused with Kampot pepper.
The beef dish is a fifteen-hour-braised short rib, served with celeriac three ways: purรฉe, remoulade, and roasted celeriac scented with smoked vegetable oil, finished with a Bordelaise sauce of beef jus, red wine, confit shallot, bone marrow, and tarragon.
Passengers can pre-select their main course through LOT’s online booking management tool.
The menu is available on selected intercontinental flights departing Warsaw Chopin Airport, in partnership with the Polish Tourism Organisation.
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.
Singapore Airlines Becomes First to Fly Christofle Chinaware
Singapore Airlines is introducing new and refreshed menus across all cabin classes, alongside a wider range of beverages, custom-designed service items, and special presentation features.
New dishes are rolling out progressively, with the remaining enhancements, including new beverages, serviceware, and onboard service touches, launching from November 2026.
The programme features guest chefs such as Monica Galetti from the United Kingdom, Nandu Jubany from Spain, Sanjeev Kapoor from India, Sid Sahrawat from New Zealand, Yoshihiro Murata from Japan, and Zhu Jun from China, each of them preparing dishes that are inspired by their native countries for the various flights.
Damien Le Bihan, Food and Beverage Director at Singapore Airlines, said: “Food is closely connected to comfort, emotion, and memory, and these connections inspire us as chefs to create dishes that evoke a sense of home for our customers. Every SIA Chefs’ Selection dish reflects the expertise of our in-house and guest chefs. Whether preserving the authenticity of a regional favourite, reimagining a classic, or introducing new flavours, our goal is to create a distinctive dining experience that meets the high standards our customers expect from Singapore Airlines.”
Suites and First Class
The menu features Lobster Royale, which is an appetiser made with a steamed lobster tail and includes tangy cocktail sauce, Japanese cucumber, shaved fennel, seasonal rock melon and edible flowers, and Citrus-Marinated Lobster together with Black Bean Quinoa, fennel, berries and lime dressing.
The main courses are Poached Maine Lobster with Champagne Sauce, which is served still in its shell together with buttery Savoy cabbage, grilled baby leeks, roasted sweet potatoes, and borage cress; Beef Short Rib Sambal Percik with Nasi Kerabu, consisting of braised beef short rib coated with a coconut-based sambal percik sauce that has been infused with lemongrass, galangal, and chilli and is served with herb-infused nasi kerabu rice; and Sous-Vide Chicken Thigh Roulade with Chicken and Pearl Barley Broth, a dairy-free dish accompanied by grilled seasonal vegetables, olives, and fresh basil.
Dessert includes Cheng Tng Gelรฉe Tremblante, featuring longan-infused jelly, red date sherbet, and longan honey broth.
Business Class
Starters include the Fusion Harmony Rojak, with crisp Sakura dried shrimp, Japanese cucumber, bangkwang, blanched bean sprouts, roasted crullers, pineapple, starfruit, and tau pok, and the Retro Meets Modern Prawn Cocktail, a reworking of the traditional dish.
The main courses are Char Siew Wonton Noodle, a dish of the Cantonese type which involves marinating pork belly over night and then roasting it in three stages, and is served with bamboo noodles and pork lard oil; Singapore Style Prawn Noodle Soup, which uses yellow noodles and vermicelli in a broth made by slowly simmersing prawns and pork; Roasted Cauliflower Steak with Chimichurri on Parsnip Mustard Purรฉe; Jackfruit Opor with Blue Pea Rice; and Vegetarian Nasi Padang, which consists of shredded jackfruit rendang, fried tempeh, and eggplant all in balado chilli sauce.
The dessert consists of a Caramelised Apple Tart accompanied by Vanilla Mascarpone Chantilly and a Classic Cheng Tng which is made using longan, red dates, lotus seeds, barley, and snow fungus.
Premium Economy and Economy
The main courses in Premium Economy are Irish Lamb Stew with Buttered Cabbage, Caraway, and Potatoes, and Chicken Stroganoff served with Aromatic Pilaf Rice and Roasted Vegetables.
The Economy Class meal includes Roasted Chicken Breast with Black Pepper Sauce and Lentil Rice accompanied by Roasted Cashew Nuts, as well as Oriental-Style Fish served with Yellow Bean Sauce, Asian Greens, and Rice.
Several dishes are available in more than one type of cabin. Tandoor Roasted Paneer with Velvet Gravy is offered in all five cabin classes; in Suites, First and Business Class, it is served with pasanda gravy, smoked eggplant, a five-lentil curry and basmati rice, while in the Premium Economy and Economy classes, the same tandoori marinade and side dishes are used.
Cheng Tng is also available in different forms throughout the network, and Apple Tart is served in various versions from Apple and Oat Crumble Cake with Vanilla Sauce in Economy up to Apple Trompe-l’ลil with Granny Smith Sherbet and Vanilla-Poached Apple in the Suites and First Class.
Serviceware
In Suites, First Class, and Business Class, meals will be served on new custom-designed serviceware created in collaboration with Christofle, the French luxury tableware maison, marking the first time the airline has introduced Christofle chinaware onboard.
Inspired by Christofle’s Malmaison Impรฉriale collection, the design reinterprets Singapore Airlines’ signature batik motif, with a more intricate, delicate pattern in First Class and a bolder, larger-scale design in Business Class.
Suites and First Class passengers will also receive beverages in custom-designed Christofle glassware, comprising elongated stems on wine glasses.
Rollout
Singapore Airlines is rolling out new dishes progressively, with new beverages, serviceware, and other onboard service touches launching from November 2026.
Yeoh Phee Teik, Senior Vice President Customer Experience at Singapore Airlines, said: “At Singapore Airlines, inflight dining is about much more than the meal itself. Guided by customer feedback, evolving preferences and emerging dining trends, we have reviewed every aspect of the experience, from menu design, seasonal ingredients, and cooking techniques to beverage selection, presentation, and cabin crew service. The result is a combination of thoughtfully crafted dishes, carefully curated beverages, elegant serviceware, and thoughtful touches that make dining on board more memorable for our customers.”
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.
Delta One Launches New Wine Programme
Delta is relaunching its Delta One wine programme with 13 wines from 11 winery partners, available onboard from 1 October 2026.
Champagne Taittinger, currently served on international Delta One routes, will also be offered on domestic Delta One from the same date.
The programme was developed with Master Sommelier Andrea Robinson, selected from 1,600 wines evaluated.
For the first time, SkyMiles Members took part in blind tastings during the selection process.
The Napa Valley lineup includes Silver Oak, Trefethen Family Vineyards, St. Supรฉry, Crossbarn by Paul Hobbs, Freemark Abbey, and Patz & Hall.
Each will rotate through Delta One in six-month windows between October 2026 and September 2027.
Andrea Robinson said: “Napa represents everything we love about wine as a travel and hospitality experience. The quality of labels produced in region is extraordinary, but what truly stands out are the people and the farming that pour into each.”
Every wine was evaluated for how it performs at altitude, where lower humidity and cabin pressure affect flavour perception.
Flight attendants trained through Delta’s Sky Sommelier programme will be available onboard for questions.
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.
WestJet and Tim Hortons Launch Custom Flight Roast Coffee Blend
WestJet is partnering with Tim Hortons to bring a new signature coffee blend onboard starting 30 November.
Tim Hortons Flight Roast is a 100 per cent Premium Arabica blend, roasted to a full medium and developed to be brewed and enjoyed at 35,000 feet.
The blend offers hints of toasted nuts, cocoa, and red fruit. Tim Hortons coffee and tea will be served on WestJet flights that offer inflight refreshments.
In 2027, WestJet Rewards and Tims Rewards members will be able to link their accounts to earn points across both programmes on eligible Tim Hortons purchases.
Linking accounts will also unlock exclusive offers and promotions. Further details on the loyalty partnership will be announced closer to rollout.
John Weatherill, WestJet Group Executive Vice-President and Chief Commercial Officer, said: “Some partnerships just make sense, bringing together WestJet, Canada’s famously welcoming airline with Tim Hortons, Canada’s favourite coffee is one of them. We’re excited to welcome Tim Hortons and its new Flight Roast blend onboard, giving guests a taste of Tims with every cup while reinforcing our ongoing commitment to delivering Canadians with a welcoming experience.”
Hope Bagozzi, Chief Marketing Officer for Tim Hortons, said: “Since 1964, Tim Hortons has been serving great tasting coffee that Canadians love and we’re excited to bring Tims to the sky. We can’t wait for Flight Roast, a custom blend developed to be enjoyed exclusively for WestJet guests during their flights, to take off. This is just the first sip of something bigger. We’re thrilled to expand our loyalty ecosystem with our WestJet partnership to give Canadians even more value on their Tims runs starting next year.”
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.
Inside the IFSA Global EXPO 2026
The IFSA Global EXPO took place 8โ10 September at the Gaylord Texan Resort & Convention Center in Grapevine, Texas. The event featured a wide range of exhibits and activities, making it challenging to select highlights.
Experiencing new products and collaborations in person offers a unique perspective that press releases can’t match.
The following are a few notable moments from the event.
IFSA Awards Winners
IFSA announced the winners of its 2027 Awards on the show floor:
Aeromรฉxico (Best Tableware Presentation).
Aeromรฉxico (Best Beverage Program, for its Tequila Spritz welcome drink).
Etihad Airways (Best Onboard Amenity Specialty, for its Summer Essentials Kit.
Etihad Airways (Best Onboard Amenity Business Class, for its Destination Collection x LANEIGE),
LOT Polish Airlines (Best Food & Beverage, Buy On Board, for its “Chocorigami” chocolate origami crane).
American Airlines (Best Food & Beverage, Meal Service, for its Pecan Lodge menu offering).
Photo: Nik Loukas and IFSA
I served on this year’s judging panel with other industry professionals.
The high quality and diversity of entries made the selection process especially competitive.
Panel: Redefining Airline Hospitality
This session brought together Elly Jurgensen, Director of Inflight Services at Southwest Airlines; Devin Burns, Vice President of Hospitality at JSX; and Ekrem Dimbiloglu, Managing Director of Brand Experience at Delta Air Lines, moderated by Savannah Louie of ATL Live.
Dimbiloglu described efforts to personalise the Delta One experience by letting customers indicate lounge and dining preferences in advance, enabling the crew to anticipate their needs better.
Jurgensen discussed plans to expand Southwest’s Select-a-Snack box beyond the mainland to Hawaii route to accommodate longer flights.
Dimbiloglu also highlighted Delta’s partnership with Shake Shack, noting that the airline served over 800,000 Shake Shack burgers onboard last year.
He said Delta sources the same beef, pickle, and cheese suppliers Shake Shack uses in its restaurants, and has invested in similar equipment, such as a smash burger griddle.
Delta chefs collaborated with Shake Shack for over four months to finalise the recipe.
Chef Demo: American Airlines and Pecan Lodge
American Airlines and Pecan Lodge, a Dallas barbecue institution, hosted a chef demonstration featuring American’s inflight Texas barbecue menu, available on flights from Dallas Fort Worth.
Aeromรฉxico hosted a chef demonstration with Chef Adriana Noriega of Les Croissants, presenting selections from the airline’s signature and seasonal inflight menus inspired by contemporary Mexican cuisine.
The tasting included Shrimp with Tequila Sauce, featuring grilled shrimp, cilantro rice, and plantain tostones, finished with a tamarind and tequila sauce.
Each September, Noriega’s collaboration with Aeromรฉxico introduces Chile en Nogada, Puebla’s iconic stuffed poblano chile, to the airline’s Premier One cabin as a pre-order-only dish.
SkyChefs: Inside the Kitchen
SkyChefs, established in 1942, recently rebranded under the slogan “To Differentiate, To Deliver, To Delight.”
The company serves approximately 43 airports through 36 kitchens. Kimberley Plaskett provided insights into its US operations.
Plaskett described “Ground Star,” a transportation and workforce platform that tracks flight timing in real time and delays truck dispatch until necessary.
Three of SkyChefs’ four US kitchens now hold one of the highest available food safety certifications, in addition to standard FDA compliance.
Regarding automation, Plaskett noted that SkyChefs recently installed a robotic wrapping system at a Dallas kitchen for galley snacks and napkin packs, capable of processing up to 250 items per hour.
On the Show Floor
Intervine showcased a single-serve wine concept for premium cabins: a 187ml glass bottle, a 100ml tube glass bottle, and a 100ml Dorica glass format, designed to reduce spoilage and enable tasting sets and destination-inspired collections.
Kaelis showcased Saudia’s Jeddah-inspired amenity kit collection, referencing the city’s historic Bab Makkah gateway with wooden mashrabiya-style lattice detailing and miniature replicas of its coral stone architecture.
John Horsfalldescribed designing Riyadh Air’s complete soft textile collection from the airline’s initial launch. Economy features a lavender-and-indigo palette with peach accents.
Premium Economy includes larger pillows and contrasting duvets. Business and Business Elite offer luxury mattress pads and dual-sided pillows with Re Thread recycled fillings, while wool blend throws are exclusive to Business Elite.
Global-c showcased reusable meal tray lids for Aircalin, replacing single-use lids, alongside the award-winning Aeromรฉxico tableware collection and inflight tableware for LATAM and Scandinavian Airlines.
Foodcase showcased its Mealbox concept, compartmentalised meal packaging in various finishes, including a premium metal effect box, alongside a range of branded sandwich boxes (Vegetarian Truffle, Chicken Club, Beef Pastrami, and Smoked Salmon) and dedicated special meal packaging.
EnRoute showcased its range of cookies and galley snacks, including a warm cookie box used as a second service in economy, as well as Emirates’ Snack Station galley snack offering.
EnRoute also presented its “Rip & Flip” cheese format, which allows crew to invert a pre-plated cheese selection onto a serving board without direct handling.
Brupac showcased an upcoming in-cup Matcha Latte, joining its existing Fresh Brew coffee and Segafredo in-cup ranges for buy-on-board service.
The company said it is also preparing to introduce a 100% compostable filter lid across its range.
United Airlines’ Polaris Studio suites, launched on Boeing 787-9 aircraft from San Francisco, include a post-dessert snack box created with Harvey Alpert & Company, featuring Sugarfina Champagne Bears, Cooper’s Gourmet cheese biscuits, Lakrids by Bรผlow liquorice, and Peterson’s Gourmet nuts.
Formia discussed its work across close to 250 airline and brand partners, with a new American Airlines 777 business class seat on display showcasing its US Soccer amenity kit collaboration, alongside a recent kit with Aeromรฉxico and Nopalera.
Stephanie Johnson stated that Formia organised its showcase around passenger behaviour trends this year, focusing on luxury, wellness, and lifestyle brand collaborations.
Notable examples include a Maison Kitsunรฉ amenity kit and EVA Air’s collaboration with Hunter.
C8Rtech showcased its CBASE catering platform, built around dynamic loading that matches drawer sizes to forecast demand rather than a fixed standard.
The company said around 80% of buy-on-board beverages loaded on some flights go unsold and return to base.
Dynamic loading aims to close that gap using sales history, aircraft utilisation, and passenger forecasts.
Its “Flight Browser” tool gives outstations real-time loading and packing information, while an inventory module tracks equipment stock to prevent shortages.
Looking Ahead
IFSA will next appear at the APEX Global EXPO in Singapore, 18โ19 November, co-located with the FTE Asia EXPO at the Sands Expo and Convention Centre.
The IFSA Global EXPO returns in 2027, moving to Mandalay Bay in Las Vegas from 7โ9 September, once again co-located with APEX.
Join IFSA in Singapore, 18-19 November, to discover the latest in onboard hospitality, catering and passenger services, connect with leading suppliers and attend dedicated IFSA thought leadership sessions.
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.
China Airlines Partners With Wenwen for Taiwanese Inspired Menus
China Airlines is launching its first inflight restaurant partnership with Wenwen, a Taiwanese restaurant in Brooklyn listed in the Michelin Guide.
The collaboration begins 1 October on the Los AngelesโTaipei and OntarioโTaipei routes.
The partnership includes all three classes of cabin.
Economy Class features Lo Ba Beng, Taiwan’s braised pork rice. Premium Economy offers Surf and Turf YouFan, sticky rice with seared pork belly, prawn, and uni butter. Business Class starts with Mapo Sweet Potato Mochi Gnocchi.
Additional dishes will join the collaboration over time, including braised pork belly, beef short rib noodles, and huadiao egg tofu.
Passengers can view and pre-select meals in Premium Economy and Business Class on the China Airlines website.
Wenwen’s creative chef and co-founder Eric Sze grew up flying with China Airlines; his mother worked as cabin crew for the airline.
“As a chef, I have been on a personal journey to put a spotlight on the beauties of Taiwan through food,” Sze said. “Beyond restaurants, I have begun to venture into the field of media where I’ve hosted shows for Munchies, Bon Appรฉtit, First We Feast, Eater and beyond. Some of them have shown up on the China Airlines inflight entertainment system. As I step deeper into the world of media, my mission of spotlighting Taiwanese food remains untouched.”
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.
Eastar Jet Adds Five New Inflight Meals
Eastar Jet has added five new pre-order in-flight meals and expanded its Byeolbyeol Cafe onboard sales range, the airline said on 15 September.
The new pre-order dishes include a spicy stir-fried pork rice bowl, fried chicken, a chicken breast poke bowl, and a bulgogi ciabatta sandwich, and passengers can pre-order meals up to 72 hours before departure.
Fried chicken includes chicken thigh and potato fries and costs 15,000 KRW, while the chicken breast poke bowl includes chicken breast, grains, and vegetables and costs 12,000 KRW.
The bulgogi ciabatta sandwich has beef bulgogi and cheese and is served warm on ciabatta bread for 10,000 KRW.
Jjajang rice, rice served with black bean sauce, has been added to the onboard menu and is now available on select international routes.
The dish is served in a pulp container that the airline states will biodegrade within 90 days.
Eastar Jet has also extended the range of its Byeolbyeol Cafe products by including a 3D aircraft puzzle in the Snoopy range of items from its Peanuts collaboration.
The collaboration now includes nine products, such as ballpoint pens and key rings.
Eastar Jet said the new pre-order menu will feature well-known, popular dishes, and the company intends to keep launching onboard products that match customer preferences.
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 Loads NFL Charters With 2,000 Meals
Qantas operated two charter flights to bring the NFL teams to Melbourne ahead of the league’s first regular-season match in Australia, loading more than 2,000 meals in total and producing special-edition pyjamas for the trip.
Qantas flew the San Francisco 49ers to Melbourne a week before Friday’s match at the Melbourne Cricket Ground. The Los Angeles Rams arrived on a separate charter, landing closer to kick-off.
Each team’s nutrition staff helped develop the menus. Qantas loaded more protein than on almost any other flight. Steak sandwiches came with extra steak, alongside double portions of cheeseburgers and sides.
The self-serve snack bar included Archer grass-fed beef jerky, Sabra Smart Snackers, Doritos Nacho Cheese, David’s Cookies gluten-free chocolate chip cookies, SunRich apple slices, grapes, Jif To Go peanut butter cups, and cheese and charcuterie trays, alongside Dr Pepper, Diet Coke, and Vita Coco coconut water.
The galley also carried Gatorade, Boom Chicka Pop, Lay’s Baked chips, and SkinnyPop white cheddar popcorn.
Qantas produced pyjamas for the charters, with a matching pillow set.
Danielle Keighery, Qantas Group Chief Brand and Corporate Affairs Officer, said: “As Official Airline Partner of the NFL in Australia and New Zealand, our teams have spent months working with the clubs to make the flight part of the experience, from menus designed alongside team nutrition staff to bespoke Qantas pyjamas in each club’s colours. For many of the athletes and staff, this is their first visit to Australia, and we wanted to give them a taste of the country from the moment they stepped on board.”
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.
JAL Expands Torizen Vegetarian Menu to Special Meals on Japan Departures
Japan Airlines has expanded its Torizen-supervised vegetarian menu to Asian Vegetarian Meals (AVML) on international flights departing Japan, effective September 1, 2026.
The new menu extends the vegetarian option that JAL first made available as a standard option for Economy Class on the NaritaโDelhi and NaritaโBengaluru routes on June 1, 2026, under Torizen’s supervision.
The AVML special meal option, supervised by Torizen, will be available in First Class, Business Class, Premium Economy Class, and Economy Class on select international departures from Japan, with some routes excluded.
Torizen, a culinary institution and food manufacturer founded in the Meiji period, previously developed spice mixtures for the Indian workforce of a large automobile manufacturer before applying that knowledge to the JAL menu.
“It is a privilege to partner with Japan Airlines in delivering thoughtfully crafted meals and new culinary delights to vegetarian travellers around the world,” said Yoshitaka Date, President & Representative Director of Torizen Co., Ltd. “The goal is to make every journey in the skies even more memorable and satisfying through this special meal.”
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.
EVA Air, Hunter, and FORMIA Launch Second Amenity Kit Collection
EVA Air is partnering with FORMIA and Hunter on a second amenity kit collection, launching alongside the airlineโs new TaipeiโWashington D.C. route for long-haul Premium Economy passengers.
The collection features two crossbody bag designs in lemon yellow and sky blue. Both are made from ripstop material and have adjustable, detachable straps.
Hunter, established in Britain and famous for introducing the Original Wellington Boot in 1956, has extended its range from footwear to include outerwear, bags, and accessories.
Recycled or renewable materials make up 44% of the kitโs total weight.
The kit includes Hunter-branded lip balm and body cream in packaging with over 40% post-consumer recycled materials, an eye mask made from recycled PET, and a dental kit and earplugs wrapped in FSC-certified kraft paper.
The collaboration between EVA Air, Hunter, and FORMIA follows an earlier amenity kit rotation between the three partners.
โWeโre proud to continue our collaboration with EVA Air and Hunter, bringing together a leading airline and a globally recognised lifestyle brand to create a thoughtful Premium Economy amenity experience,โ said Wilbert De Louw, Co-CEO at FORMIA. โThis second collection blends considered design with more responsible material choices, offering passengers something distinctive theyโll want to keep long after theyโve landed.โ
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.
SWISS Brings Pre-Select Meal Ordering to Economy
SWISS is expanding its Pre-Select meal ordering service to include Economy Class, so passengers on long-haul flights leaving Switzerland can choose between a meat and a vegetarian main course from Hiltl before their flight.
Selections open six weeks before departure and close 24 hours before departure, and can be arranged via the SWISS Culinary Journey on swiss.com/menu or through the SWISS app.
Pre-Select has been available on the SWISS First and SWISS Business products since 2022, and SWISS Premium Economy passengers obtained access to the service in December 2025, with three meal options to choose from.
SWISS is now receiving about 1,000 pre-orders each day, while the โZรผrcher Geschnetzelteโ has been chosen close to 42,000 times so far.
SWISS Business passengers travelling on short-haul routes can also choose from up to eight meals each day on routes such as Zurich to Dรผsseldorf and Zurich to London, since there is no menu selection on board offered.
Passengers travelling in Economy on short-haul flights can pre-order items from the SWISS Saveurs menu at a discount of 10 per cent off the normal price.
SWISS says adding the Economy long-haul option puts it among the airlines with one of the most comprehensive Pre-Select offers in the world.
Other carriers have previously provided pre-selection for economy class.
Currently, Malaysia Airlines allows economy class passengers to select from a menu of dishes, such as Nasi Lemak Chicken Rendang and Beef Japchae, on certain outgoing flights from Kuala Lumpur to various destinations in Australia, New Zealand, North Asia, Europe, Qatar, Southeast Asia, South Asia and China.
Qantas introduced the service for economy class passengers in 2015 under the name “Eat on Q,” before renaming it “Select on Q-Eat” and later “Menu Select.” Passengers could select their main course online up to seven days before departure; the service is no longer offered.
Photos: SWISS International Air Lines/Infllght Feed
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.
United Pilots Gate-Side Food Ordering at Newark
Passengers at Newark Liberty International Airport can now place orders for food, drinks, and travel essentials in advance using the United app, with their items ready at the gate on certain flights departing from or connecting through any of the nine designated gates in Terminal C.
On 2 September 2026, United began the test service.
Customers receive a pre-departure push notification through the United app or by email, allowing them to choose from a range of options such as sandwiches, salads, drinks, kids’ meals, chips and candy, as well as travel essentials like selected over-the-counter medicine, travel pillows, and charging cords.
Orders are placed on a specific pickup shelf at the gate so they can be eaten there or taken on board.
The pilot covers gates C125 to C138 in Terminal C, providing service for both domestic and international flights on both narrowbody and widebody aircraft, and United is collaborating with OTG to prepare and deliver the meals, which are obtained from the participating airport restaurants Nonnaโs Kitchen and Victory Grill.
โWe focus on where the travel experience can be simpler for customers and innovating to remove friction along the way. The time right before boarding is one of those moments when customers want quick, easy access to food without added complexity,โ said David Kinzelman, Unitedโs Chief Customer Officer. โNewark is a high-volume connecting hub where customers often have limited time between arriving at the gate and boarding, making it an ideal place to pilot this type of service.โ
In 2026, United will extend the trial to Houston by including national restaurant chains and will allow customers to choose to have food delivered directly to the gate. During the trial, the airline will collect customer feedback to assess interest and inform any future expansion to other airports.
If the service expands further, United plans to integrate ordering into its seatback inflight entertainment screens.
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.
Villa Sommerlust Joins SWISS Taste of Switzerland
For the most recent version of its ‘SWISS Taste of Switzerland’ programme, which is launching on long-haul flights from Zurich and Geneva on 2 September, SWISS is working together with chefs Alejandro Perez Polo, Dan Rodriguez Zaugg, and Katiuska Villalba Paredes from Villa Sommerlust, the only Michelin-starred restaurant in the Canton of Schaffhausen.
The menus are available for three months in the First, Business, and Premium Economy Classes.
Sommerlust is located on the banks of the Rhine, a short distance from the old part of Schaffhausen, in a villa restored from the 17th century.
The group based its menu on strong regional traditions, along with international influences.
“Our cuisine thrives on the interplay of different ideas, cultures, and experiences,” said Alejandro Perez Polo, Head Chef at Villa Sommerlust. “For our menus on board SWISS, we wanted to reinterpret regional ingredients and combine them with influences from around the world. It is a special honour for us to serve these dishes to an international audience now.”
Heike Birlenbach, Chief Customer Officer at SWISS, said: “Just like travel, culinary creations tell stories of their own. The culinary trio at Villa Sommerlust combines classic craftsmanship with fresh ideas, taking our guests on a culinary journey that begins in Schaffhausen and extends far beyond Switzerland’s borders. I am delighted that our guests will be able to experience their distinctive culinary signature on board SWISS over the next three months.”
First class starts off with prawn salad and spicy corn soup, then offers Catalan fish soup made with clams, red snapper, and mojo rojo.
For the main course you can choose either beef short rib bourguignon with mustard jus and fried bacon crumble, served in conjunction with truffled parsnip purรฉe, or lobster and scallops with goat cheese beurre blanc.
For dessert, it is caramel flan with caramelised popcorn and espresso ice cream.
Business class starters include smoked salmon tartare with Andalusian gazpacho, kimchi mayonnaise, and a quail egg.
Main course options include beef short rib with mustard jus and mojo verde, Anna potatoes, and sautรฉed baby zucchini, or hake with green sauce, fried rice, and furikake.
Dessert is a pistachio tartlet with berries and pistachio crumble.
The three-course premium economy menu features “Fleischvogel,” a beef roulade stuffed with vegetables, served with polenta bramata and glazed chestnut, alongside regional cheese specialities “Holzhofer” and “Tannhรผtte Chรคsli” with Swiss pear bread.
Dessert is chestnut cake with vanilla whipped cream.
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.
Biscoff Stays, Tate’s Bake Shop Joins: American Refreshes Main Cabin Snacks
From early October, American Airlines will be introducing new snacks from Tate’s Bake Shop and Peterson’s to its Main Cabin snack service, in addition to the existing offerings of Biscoff cookies and Goldfish on certain flights.
On the morning flights Biscoff cookies will still be served together with Lavazza coffee and Goldfish will also be available on these flights to provide a sweet and savoury combination.
During the rest of the day customers will still be able to get Goldfish, together with the choice of chocolate chip cookies from Tate’s Bake Shop and Peterson’s savoury and sweet snack mix.
The airline says it will change the snacks over time based on customer feedback, with further changes planned for 2027.
“Small details can make a meaningful difference in the travel experience, especially the familiar touches customers look forward to throughout their journey,” said Heather Garboden, American’s Chief Customer Officer.
“As we looked at our snack offerings, we wanted to take the time to get this refresh right by listening to customer feedback and understanding what customers value most. This updated lineup brings together beloved favourites and new choices in a way that feels familiar, elevated and enjoyable.”
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.
