American Airlines Adds Light Bites to First Class Between Chicago and New York
American Airlines is introducing light bites into its First Class menu on select flights between ORD and JFK/LGA from November.
Customers can choose from two light-bite options (the menus change regularly throughout the year) and these are described by American as light morning and afternoon snacks. They are only available on board and cannot be pre-ordered.
Breakfast options are smoked salmon, tropical chia overnight oats, prosciutto and melon, a fruit and cheese plate, prosciutto and brie and apple cinnamon chia pudding.
Lunch and dinner options include curry chicken salad, Thai noodle salad, a turkey and Gouda sandwich, whipped burrata, poached shrimp with noodle salad, a mezze plate, blackened chicken and a grilled vegetable wrap.
The change is part of a wider set of food updates at American. They’ve just refreshed the selection of complimentary Main Cabin snacks, expanded the Pecan Lodge partnership to all eligible First Class flights departing DFW, redesigned Flagship Dining at LAX and have also enhanced the offerings in both the Flagship and Admirals Club lounges.
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 Nik’s expertise. When he’s not on the ground, you’ll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
Qatar Airways Expands Pre-Order Meals to Medium-Haul
Qatar Airways has extended its Pre-Order Meal Service to medium haul (2 hours or more) flights for First and Business Class passengers.
Pre-ordering isn’t new in the premium cabins either. Qatar have long had the option of pre-selecting your meal for First and Business Class. The announcement doesn’t state what the earlier flight length cut-off was, merely that the service is now applicable to flights of two hours or more.
Passengers can select their main course from the onboard à la carte menu on confirmed bookings, from 14 days up to 24 hours prior to departure. They can order via Manage Booking (My Trips) on the Qatar Airways website or app.
In Business Class, the à la carte menu sits alongside Dine on Demand, which lets passengers order whenever they like instead of at set times.
For select destinations, the service also includes additional signature dishes from the airline’s “Flavours to Fly For” range. Qatar Airways describes this as a series of guest chef menus available only in Business and First Class on selected flights. Its website currently lists pastries and desserts by Chef Antonio Bachour on flights departing Doha, and a menu by Chef Ton on flights from Thailand and Singapore to Doha.
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 Nik’s expertise. When he’s not on the ground, you’ll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
Japan Airlines Serves Mie Prefecture Ingredients on Centrair Flights
JAL is working with the Mie Prefectural Government and Nagoya Air Catering to serve a range of limited time inflight meals on international flights operating out of Chubu Centrair International Airport. The meals will be made from approximately 40 ingredients and food products from Mie Prefecture and will be served from 1 December to 28 February.
The release states it’s the first time in six and a half years and nine months that a dedicated Mie menu has appeared on JAL international flights from Centrair.
On the flights to Honolulu, Business Class has three dishes. The Japanese is Niihime Kumano sea bream with a thickened Mie nabana sauce. The Western is Matsusaka beef stroganoff with saffron rice and breakfast prior to arrival is Tamaki koji French toast with maple syrup. Economy Class has the Matsusaka beef keema curry.
Flights to Tianjin and to Taipei (Taoyuan) have a different menu. Business Class on both routes has Ise Umaine pork and Aosa seaweed porchetta with harenohi tomato sauce, salmon meunière with Niihime citrus basil sauce and a cheese risotto with Iga rice “Mie no Yume”.
Economy Class has grilled chicken with Aosa seaweed butter sauce and simmered Ise Umaine pork with Japanese style Meyer lemon sauce. The Business Class menu on the return flight from Tianjin is the same as on the outbound. On both Business and Economy the main courses vary each month from December through to February.
Other Mie ingredients on the menus are Matsusaka beef rib roast, Ise Umaine pork shoulder loin, Iga Koshihikari rice specially cultivated, Amanatsu citrus, amatsu-otome strawberry, Amano Iso-shio sun-dried salt and Niihime juice.
On the relevant routes leaflets in both Japanese and English will introduce the ingredients and will be provided with the meals. JAL will also be sharing stories of the local producers on its social media.
At the JAL Sakura Lounge in the Centrair International Terminal you can pour yourself some ‘HANZO Tokubetsu Junmaishu Iga-Ukon Nishiki’ from Ota Sake Brewery in Iga City, Mie Prefecture from 1st December to 31st March (while stocks last). The junmai is made with Ukon Nishiki rice (a very rare heritage rice which was nearly extinct), Mie yeast and Iga spring water from the ground.
JAL and Mie Prefecture signed an agreement on food and tourism in December 2015. Nagoya Air Catering produces JAL’s in-flight meals at Centrair and has been developing menu concepts which make use of the food resources of the Tokai region.
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 Nik’s expertise. When he’s not on the ground, you’ll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
Foodfolk Australia Turns Former Melbourne Cold Store Into Inflight Catering Kitchen
Foodfolk Australia have opened their permanent Melbourne inflight catering kitchen at Tullamarine (in a building that was previously a cold store and logistics warehouse). Managing Director Salim Hazife showed us the freshly refurbished site last week.
Philippine Airlines have engaged Foodfolk to cater on their Perth and Melbourne flights, with the permanent kitchen replacing a temporary arrangement. Royal Brunei Airlines was the contract that originally brought Foodfolk to Melbourne some two years ago.
The prior tenant was shipping produce from Australia to the world by air freight, and the warehouse side was dealing with container loads and ULDs. There was one large cold room at the site, which Foodfolk subdivided, retaining some of the existing walls.
Foodfolk say the kitchen can produce over 12,000 meals a day (enough for around 14 to 16 international widebody departures a day and an array of other industries).
They’re currently running two departures a day and have tenders in for four more. There are around 22 people working there at the moment, and the company expects to hire up to 100 more people.
The layout is modelled on the Foodfolk Perth facility (adjusted to suit the space), which opened last year with a capacity of more than 40,000 meals a day.
Foodfolk operates on lean production principles, with the product moving to the person rather than the person to the product, and everything flowing left to right through the building.
Goods inwards and the bonded warehouse are the starting point, then it passes through cooking, chilling, plating, packing and tray assembly before going to the dispatch chiller, with the trucks loading at the back. Hazife said the dispatch chiller could be set up for as many as ten airlines.
The building is 95 per cent halal, with a small pork area demarcated by red floor lines. The kitchen holds halal certification, with MHCT auditing its part-halal operation against the MS 1500:2019 standard.
Hazife said: “We’ve got plenty of room for expansion.” There’s one conveyor dishwasher with room for a second, and one oven that will take three. More brat pans and chillers are on the cards.
Right next to his office, a wall is going to come down to create a packing room for the dry goods and amenities.
“The plan is to punch through here and have our equipment packing room,” he said.
Welcome to your new permanent home in Melbourne, Foodfolk!
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 Nik’s expertise. When he’s not on the ground, you’ll 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 Adds 30 Chef’s Table Dishes From 11 Chefs to Polaris Menu
United have announced the next rotation of its Chef’s Table programme with 30 new dishes from 11 chefs across 10 cities for Polaris international business class passengers. The menus will be available from 1 November to 31 December, and the programme will continue to rotate seasonally into 2027.
Each chef’s meal is served on either the lunch or dinner flight out of the city that inspired the recipes. Polaris customers pre-order via united.com or the United app between five days and 24 hours before departure. Each chef provides an amuse-bouche, a salad and an entrée.
United says over 60k customers have had the first menu rotation (launched 1st August) and that satisfaction scores for that meal were nearly 20 points higher than for other pre-ordered meals. The release doesn’t mention what scale the scores are on.
Aaron McMillan, United’s Managing Director of Hospitality Programs, said: “With this next menu rotation, we’re building on that foundation, introducing new flavours and chef-driven dishes that bring a greater sense of culinary discovery to the inflight experience.”
On the West Coast, Nancy Silverton at Osteria Mozza is serving a spiral meat lasagna with passato and taleggio sauce (from LA), and David Barzelay at Lazy Bear is serving a grilled rack of lamb with carrot barbecue sauce, cured carrots and chicories (from SF).
From Denver: Penelope Wong at Yuan Wonton has char siu pork with celeriac Yukon puree, anise-glazed rainbow carrots, garlic-ginger confit and pickled onion. From Houston: Justin Yu at Theodore Rex serves poached chicken breast with garlic-lemongrass anchovy curry, coconut Carolina Gold rice, aromatic herbs, and marinated cucumber.
In the Midwest, Jenner Tomaska of Esmé serves a roasted chicken breast stuffed with a chicken and mushroom mousseline, with morels, fava beans and burnt onion jus from Chicago.
On the East Coast, Fariyal Abdullahi of Hav & Mar has chicken breast glazed in chermoula, served with cumin-spiced rainbow carrots and preserved lemon pearl couscous from Newark. Isabel Coss and Matt Conroy of Lutèce and Pascual have a duck leg enchilada with queso Oaxaca, crema, roasted sweet potatoes and salsa roja from Washington, D.C.
Internationally, Tomos Parry of Mountain and Brat serves grilled halibut with parsley-garlic potatoes, seaweed sauce, lemon spinach, and crispy garlic and lemon oil from London. Manu Buffara of Manu offers roasted beef with natural jus, bean pirao, sautéed collard greens and fresh herb cumari pepper relish from São Paulo. From Tokyo, Tashi Gyamtso of Jimgu serves ginger-soy-glazed chicken with Japanese curry ratatouille and sesame-crusted potatoes.
Silverton’s menu has the Mozza caprese with slow-roasted cherry tomatoes and burrata. Barzelay’s has the Dungeness crab Louis with bay shrimp, butter lettuce and Ritz crackers. Parry’s has the roasted pumpkin with rosemary stracciatella, pickled apples and hazelnuts.
Customers can also watch exclusive Chef’s Table content on the seatback screens and select episodes of the Chef’s Table: Talks podcast (hosted by series creator David Gelb).
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 Nik’s expertise. When he’s not on the ground, you’ll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
Hot Chips Land on Virgin Australia’s Economy Menu
From 27 October, Virgin Australia will offer hot chips with aioli on its buy-on-board Economy menu. A new Business Class menu will launch on 11 November.
From 27 October, passengers can buy hot chips and the returning Cheeseburger Toastie on eligible flights longer than 1.5 hours, subject to availability.
Virgin Australia says it has sold over 50,000 toasties since it launched in May 2026.
The chips are made from skin-on potatoes, which the airline says helps reduce food waste. They are packed to let air flow through, heated in the onboard ovens, and served with aioli, salt, and pepper.
Andrew Cleary, Chief Customer Officer at Virgin Australia, said: “Hot chips are a great example, with no Australian airline believed to have served them onboard before. It’s taken months of testing to get them hot and crispy in the air.”
The Economy menu now includes matcha lattes, the airline’s own take on a Chicken Caesar wrap, BOSS Iced Latte Coffee, chai lattes, and a Jose Cuervo Sparkling Margarita.
The refreshed Business Class menu, from 11 November, adds new breakfast, lunch and dinner dishes, included in the Business Class fare. Virgin Australia says guest feedback and taste testing helped create these options.
Breakfast options include an egg-and-cheese quesadilla with sour cream and salsa, cheesy scrambled eggs with bacon and Boston beans, a chorizo, pumpkin, and fetta frittata with tomato relish, Bircher muesli with strawberry and rhubarb compote, and mango and coconut chia pudding.
For lunch and dinner, choices include seared beef with roasted vegetables, potato, and rosemary jus; stir-fried beef in black bean sauce with rice and Asian greens; crumbed chicken with broccoli, spiced potato, and a lemon, caper, and dill sauce; and beef bolognese with parmesan.
There is also an Asian beef noodle salad and a pasta pesto salad with beetroot and fetta. Dessert options are walnut brownie cake and berry choc cheesecake.
Velocity Frequent Flyer members can still use Points to pay for eligible onboard food and drinks with a linked Visa card. These menus are available on eligible domestic and short-haul international flights.
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 Nik’s expertise. When he’s not on the ground, you’ll 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 restaurant-style dining in Business Class on its UK routes
Air India now offers a multi-course dining service in Business Class on long-haul flights between India and the UK, including Heathrow, Gatwick, and Birmingham.
The airline plans to roll out this service to its Airbus A350, Boeing 787-9, Boeing 777-300 fleet, and other international routes over time.
Passengers are served on linen-covered tables with individually plated courses and separate tableware for appetisers, main dishes, and desserts, instead of the usual tray.
Air India says this setup allows for a more relaxed dining experience.
The Vista Verve service features new tableware, including plates for appetisers, main courses, snacks, desserts, and cheese, along with a signature glass and a custom-designed espresso cup.
A highlight of the collection is a cruet set shaped like a Martaban, a traditional jar used in Indian homes to store flavours and family recipes.
Air India has adapted this design for use on board.
This new dining service is part of Air India’s broader fleet program, which also features new A350s, custom-built 787-9s, and updated 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 Nik’s expertise. When he’s not on the ground, you’ll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
airBaltic Begins Rolling Out In-Seat Ordering for airCafe Food and Drink
The Inflight Feed Take: The change is in how the order gets to the crew, not in who brings it. Cabin crew still carry every order to the seat. Real-time availability and pricing should also spare passengers from asking for something that has sold out, though the release doesn’t say how often that happens.
airBaltic is now offering the ability to order food and drinks from the airCafe menu using personal devices via its Skynet system on board, after which the flight attendants will bring the order to the passenger’s seat.
The service will be rolled out gradually to all flight groups, beginning with short and mid-haul flights, and will be offered on aircraft equipped with Starlink.
Passengers who have connected to the onboard internet can access the airCafe ordering service via the Skynet home page, through the airBaltic app, or by scanning the QR code found in the Baltic Outlook magazine.
Additionally, the app enables airBaltic Club members to gather their benefits when they place an order.
Passengers are able to browse the menu, view the special offers and discounts on fresh food, and check in real time both the availability and the prices of the products.
They can add items, modify them or delete them before confirming their order, and then keep track of the status of their order from the moment it is confirmed until it is delivered.
You can pay using Apple Pay, Google Pay, a payment card, or a bank link, and a digital receipt will be sent to your email address. Membership of the airBaltic Club entitles you to earn loyalty points on eligible purchases and to receive a 10 per cent discount on hot and soft drinks.
Skynet was launched at the end of March 2026 and includes flight information, live flight tracking, details of the destination and the airMall shopping service.
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 Nik’s expertise. When he’s not on the ground, you’ll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
tangerine and Buzz Win Red Dot Best of the Best for Premium Economy
The tangerine Buzz Airline Soft Product Collection has secured two design awards.
It received the top honour, ‘Best of the Best’, from the Red Dot Award: Design Concept 2026, and was also awarded the 2026 Good Design Award in the Concept Design category.
The Good Design Award is the one presented in Australia. Dezeen has also included it in their shortlist for the Product Design (Consumer Design) category, with the winners to be announced in November.
Tangerine provided cabin experience design and had Buzz’s expertise relating to the onboard product.
The two reconsidered the four things passengers use to rest in Premium Economy and ensured they worked together as a coordinated set.
Geraint Edwards, Chief Growth Officer at tangerine, said: “Comfort on a long-haul flight doesn’t come from the seat alone. It comes from how the seat and everything around it work together.”
The company demonstrated it for the first time at the World Travel Catering & Onboard Services Expo in Hamburg on 14 April 2026, having carried out about six months of development.
The blanket surrounds the body and features design elements inspired by clouds.
The eye mask is padded and has the earbuds built into the straps so that they can be taken out in order to use them separately.
The neck pillow is low in volume and can be reshaped in various ways, and the company states that it aligns the head better than a U-shaped pillow.
The fourth item, a foldout lumbar cushion, provides support for the lower back and the sides and conforms to the sitter’s posture.
Sam Blank, Director of Innovation and Product Strategy at Buzz, said: “Passengers expect more, but the products that help them sleep have barely changed in decades.”
They are also looking into foams made from biomaterials and from reusable products which can be recycled when they have reached the end of their life.
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 Nik’s expertise. When he’s not on the ground, you’ll 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 Expands Economy Meal Preorder to Flights Over 900 Miles
The Inflight Feed Take
The preorder originally extended to over 1,190 miles, but now it includes hub-to-hub routes such as those from Chicago to Houston and from Denver to San Francisco, which in turn involves a great deal more typical domestic flights.
The menu changes on a monthly basis and the snackboxes are renewed from 1 November, which means that United appears to regard the food it provides in Economy as one that is constantly being altered rather than one that is fixed.
On 19 October, United announced it had extended the facility to preorder Economy meals on flights covering more than 900 miles in North America and the Caribbean, down from over 1,190 miles.
The airline stated that this measure will add 420 flights each day and provide up to 65,000 additional customers per day with access to preordering.
The routes now eligible are Chicago-Houston, Denver-San Francisco, and Houston-Washington, D.C.
On United’s website or app, customers can choose from a variety of fresh sandwiches, burritos, burgers, pasta, and breakfast items, with the range changing monthly.
Available choices include a pork mojo burrito, a Chicago patty melt made by Jeff Mauro at Mauro Provisions, a hot honey chicken and waffle sandwich, and a cinnamon apple waffle; United’s traditional snackboxes and snacks are also available.
Customers can preorder Fresh Bistro on Board items and other eligible retail products from five days to 24 hours before departure.
When preordering becomes available for their flight, users are given a notification. The airline notes that preordered meals may not be available in some cases.
Starting on 1 November, United will be replacing its Tapas, Takeoff and Recline snackboxes with new ones.
The airline is also offering a special-edition Wishes snackbox, produced in cooperation with the Make-A-Wish Foundation.
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 Nik’s expertise. When he’s not on the ground, you’ll 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 Adds Wagyu Burger, Blanton’s Bourbon and New Tableware
The Inflight Feed Take
Delta describes the menu as “elevated classics”. The main change is giving customers more control: you can order entrées up to 18 hours before your flight, choose a coffee and croissant instead of the morning meal, and try non-alcoholic versions of two classic cocktails. While the burger stands out, the real difference is the wider range of choices.
Delta is launching a new food, drink, and hospitality programme on Delta One transoceanic flights from Los Angeles International Airport this autumn. The programme will expand to the global network in 2027.
Culinary
Delta’s culinary team developed the menu with Chef Simon Hulstone, who has led a restaurant with a 20-year Michelin-star legacy, and Master Sommelier Andrea Robinson.
Chefs Norio Ueno and Jereme Leung provide advice on regional dishes.
The Delta One Wagyu beef burger is served with caramelised onions, cheddar, and cornichons on a toasted brioche bun.
Other main dishes include roasted sea bass, which Delta’s overview calls Hong Kong-style, with tomato tarragon sauce, grilled asparagus, and parsley mashed potatoes.
The menu also offers braised lamb with red wine demi-glace and beef short rib with potato gratin.
From February 2027, flights between the US and Tokyo Haneda will feature grilled salmon with ginger soy sauce.
For dessert, a new sundae features chocolate sauce, Amarena cherries, and pecan praline crumble. A dairy-free sorbet is also available, with the option to add a Champagne Taittinger float.
Beverage
Robinson and SkyMiles Members helped create the wine programme. Delta evaluated 1,600 wines and selected 13 from 11 wineries for service between October 2026 and September 2027.
Delta now also serves Champagne Taittinger in Delta One on domestic flights.
Blanton’s Single Barrel Bourbon will be available from 1 December, bottled at 93 proof. Delta says it is the first and only airline to serve this bourbon.
Dassai 45 sake will be offered on all Delta One flights to and from Tokyo Haneda from 3 November.
The cocktail and mocktail programme includes both alcoholic and non-alcoholic versions of the Hugo Spritz and the Paloma.
This will launch on international routes in March 2027 and on domestic routes in April 2027.
Choice and service
Customers can now choose their entrée up to 18 hours before departure, which is six hours closer to takeoff than before. Delta says no other US airline offers such a late selection window.
Gluten-free meals and lighter options like protein salads are also available. On long flights, customers who want to rest can skip the morning meal and have a coffee and croissant before landing.
A new “sip-and-settle” moment puts a hot towel, warm nuts, and a preferred drink on the console.
The first course also includes cracked pepper. Delta says over 200 flight attendants and team members helped develop this service over 14 months, including 36 trial flights.
From 3 November, the Missoni Winter Elsewhere amenity kit will include a wrist strap, the first of its kind, along with Grown Alchemist skincare and a Marvis dental kit.
A Missoni Mini pillow will replace the current cuddle pillow on transoceanic routes. The new tableware features the Delta logo and includes over 60 new pieces.
Delta’s Porsche tarmac transfers will expand from 40 to 70 hybrid vehicles at 15 airports and hubs by 2028. Delta One customers who book VIP Select can access this service.
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 Nik’s expertise. When he’s not on the ground, you’ll 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 Adds Sisley and Byredo Amenity Kits and New Sleeper Suits
The Inflight Feed Take
The bigger story is further back in the aircraft than the Sisley kits. Business Class gets sleeper suits and a fragrance spray in its kit for the first time, both described in the release as firsts for Singapore Airlines.
Premium Economy and Economy also get new pouches, so every cabin gets something new rather than just the front of the aircraft.
Singapore Airlines is introducing new amenities across all cabin classes, including Sisley kits for Suites and First Class, Byredo kits and sleeper suits for Business Class, and new pouches for Premium Economy and Economy.
The airline will introduce the kits progressively from November 2026 on flights over six hours.
The amenities are part of the airline’s end-to-end travel experience, which it will unveil in Singapore in November 2026.
Suites and First Class
Singapore Airlines has partnered with Sisley, the French cosmetics house, on separate men’s and women’s kits. Each features Sisley’s orchid emblem on the front and the SIA logo on the back; the women’s kit also uses the brand’s ginkgo leaf pattern.
Singapore Airlines said it is the only airline to offer products from both the Sisleÿa and Sisleÿum ranges.
The women’s kit includes Sisleÿa L’Intégral Anti-Age Cream, Sisleÿa L’Intégral Anti-Age Eye And Lip Contour Cream, Sisleÿa Essential Skin Care Lotion, L’Eau Rêvée d’Eliya fragrance, Black Rose Cream Mask, and Restorative Hand Cream.
The men’s kit includes Sisleÿum Anti-Age Mattifying Gel-Cream, L’Eau Rêvée d’Alma fragrance, Ecological Compound, All Day All Year Essential Anti-Aging Protection, Nutritive Lip Balm, and Restorative Hand Cream.
In the lavatories, customers will find Sisley’s Eau De Campagne fragrance, Eau De Campagne Moisturising Body Lotion, and Floral Spray Mist, along with dental kits and mouthwash.
New 100 per cent cotton sleeper suits come in dark grey, with a subtle batik print on the top’s placket and side seams, in four sizes. Customers also receive coral fleece slippers with improved padding and eye shades.
At Changi Airport Terminals 2 and 3, customers in The Private Room and the First Class SilverKris Lounge can use Hair Rituel by Sisley Fortifying Densifying Shampoo and Restructuring Conditioner, plus Eau De Campagne Bath and Shower Gel, fragrance, and body lotion.
Business Class
Business Class customers receive sleeper suits for the first time. The navy blue poly cotton sleepwear has a relaxed fit, comes in two sizes, and features a tone-on-tone batik print below the inner collar and inside the trouser pockets. Grey poly cotton slippers complete the set.
The new kit is from Byredo, the Stockholm-founded brand, in a soft grey zip pouch with a stylised Byredo logo on the front and an embossed SIA logo on the back. It includes Blanche Eau de Parfum, a Blanche hand cream and lip balm, eye shades, socks, and a dental kit.
Singapore Airlines is including a fragrance spray in its Business Class kits for the first time, and the airline said it will be the first airline to offer Byredo’s Blanche range.
Blanche blends floral notes with sandalwood and musk. Blanche body lotion and a Vitamin E chamomile facial toner will be available in Business Class lavatories.
Premium Economy and Economy
Premium Economy customers receive a new SIA-designed zip pouch with a hand strap, made from recycled materials and featuring the batik motif.
It includes a white tea-scented lip balm from Ink & Water, the Australian personal care brand, which the airline said is available exclusively to its customers, plus eye shades, socks, and a dental kit.
Economy customers receive a drawstring pouch featuring the batik motif, containing eye shades, socks, and a dental kit.
Young Travellers
Children in Suites, First Class, and Business Class on flights over five hours can receive the latest Beary soft toy, larger and plusher than previous editions.
For travellers aged 12 and under, Singapore Airlines offers Pixar Toy Story-themed amenities on all flights, including a bib for infants, a drawstring bag for children aged three to six, and an activity notepad for older children.
Singapore Airlines will introduce all new amenity kits progressively from November 2026 on flights over six hours.
Sleeper suits will be available on selected medium-haul overnight flights over six hours and on all long-haul flights.
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 Nik’s expertise. When he’s not on the ground, you’ll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
British Airways Partners With Hoppers on Colombo Menu
The Inflight Feed Take
Tying a menu to a winter-only route, with a fixed end date of 30 December, makes it feel like an event rather than a permanent fixture. The watalappam bread pudding sums up the idea: a Sri Lankan dessert described as a spin on a British classic, served on a route between the two. The Ceylon Pearl cocktail at Gatwick means the collaboration starts before boarding, not after takeoff.
British Airways is partnering with Hoppers, the London-based Sri Lankan and South Indian restaurants, on a special Club World menu for its new London Gatwick to Colombo route, from 23 October.
The menu runs on flights from London Gatwick to Colombo in Club World until 30 December.
The starter is Lentil Vadai, a soaked lentil fritter served with yoghurt, tamarind sauce, coriander chutney and channa crisps, inspired by the snacks sold by street hawkers on Galle Face Green.
Main courses include Kalupol chicken with lemon rice and beetroot curry, or Pollichathu cod marinated in tomato chilli paste, wrapped in banana leaf, and served with coconut rice, pineapple curry, and beetroot curry.
Dessert is Watalappam bread pudding with spiced crumble and malt cream, the Sri Lankan spin on the classic British dessert.
Customers in the British Airways Club Lounge at London Gatwick can also try the Ceylon Pearl, a Hoppers cocktail made with Tanqueray Rangpur gin, lychee and pink citrus tonic.
Hoppers opened in Soho in 2015 and was awarded a Michelin Bib Gourmand within its first year. It now has restaurants in Marylebone, King’s Cross and Shoreditch. Mark Brega, British Airways’ Executive Chef, worked with the Hoppers team on the menu.
Karan Gokani, founder of Hoppers, said: “It’s long been a dream to serve Hoppers food in the skies, so we were thrilled when British Airways approached us about this partnership.”
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 Nik’s expertise. When he’s not on the ground, you’ll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
Akasa Air Adds New Items to Café Akasa Menu
The Inflight Feed Take
Four menus in just over four years, plus a calendar of festival meals, shows an airline that keeps changing its food rather than setting it and forgetting it.
The Jain friendly soya wrap and the kids combo show a menu built around passengers, not just what photographs well.
Akasa Air has introduced its fourth Café Akasa inflight menu, adding Chicken Pulimunchi Sushi, a Tandoori Soya Wrap, Grilled Chicken Steak, and Pepping Sea Buckthorn beverage across its network.
This is the fourth menu since the airline began operating in August 2022.
The Chicken Pulimunchi Sushi pairs the spicy, tangy flavours of Karnataka’s coastal Chicken Pulimunchi with a sushi format. The Grilled Chicken Steak has Pan Asian influences and comes with a mango achari relish. The Vietnamese Chicken Salad and the Asian Chicken Sandwich also join the range.
The Tandoori Soya Wrap is Jain friendly, made with tandoori-marinated soya and fresh vegetables. The Kids Sky Treats combo targets younger flyers. The menu includes vegetarian and non-vegetarian options.
Pepping Sea Buckthorn, a beverage made with a Himalayan berry, joins Colombian Brew South Indian Filter Coffee and unsweetened coffee.
Since 2022, Café Akasa has also run limited-period menu items tied to occasions and regional traditions, including Makar Sankranti, Holi, Eid, Onam, Diwali, and Christmas.
All fresh meals come in 100 per cent recyclable, paper-based packaging made without bleach or optical brightening agents. The wooden cutlery onboard is biodegradable.
Naarayan T V, Chief Marketing Officer, Akasa Air, said: “With this new Café Akasa menu, we are bringing together culinary influences from across India and the world, alongside protein-rich, health-focused and indulgent options.”
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 Nik’s expertise. When he’s not on the ground, you’ll 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 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 Première, Business, and Premium cabins on long-haul flights departing Paris, rolling out over the coming months.
La Première
Arnaud Lallement, the three-Michelin-starred chef of L’Assiette Champenoise in Reims, has created more than thirty dishes for La Première’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 Mère 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.
François 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 béchamel 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 Métayer, named World’s Best Pastry Chef.
New additions include Instant poire-chocolat, pairing pear and chocolate, and Parenthèse mandarine-amande, featuring mandarin and almond.
Business cabin passengers can pre-select their hot meal up to 24 hours before departure.
Premium
Frédéric 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 Nik’s expertise. When he’s not on the ground, you’ll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.
