Iberia Express has introduced a special Canary Islands-inspired menu across its network for May, including regional products and flavours that showcase the archipelago’s distinctive culinary heritage.
The limited-time promotion, available in Economy class through the carrier’s Gastroteca Express buy-onboard service, includes three signature items at reduced pricing: a braised turkey croissant roll with Majorero cheese and mojo picón sauce, Canary Islands banana cookies with chocolate and dulce de leche, and premium Arehucas 7-year-aged rum.
The menu reflects Iberia Express’s position as the leading carrier between Madrid and the Canarian archipelago, operating over 300 weekly flights across its five island destinations.
The airline maintains particularly strong frequencies with up to nine daily flights to Tenerife, eight to Gran Canaria, three to Lanzarote, two to Fuerteventura and daily service to La Palma.
According to the information provided by Iberia Express, these products will be available on all the airline’s flights with special discounts and combinations for Canary Islands Day, offering passengers a taste of the islands’ gastronomy during their flight experience.
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.
Virgin Australia Launches Winter Menu
Brisbane, Australia – May 7, 2025 Virgin Australia has unveiled its latest seasonal menu refresh today, expanding its onboard dining options with internationally inspired cuisine across both cabin classes as part of the carrier’s continued customer experience investments.
ECONOMY CLASS
From today, economy class passengers will enjoy five new items that have been added to the onboard menu:
Savoury Beef Snack Pie and a classic Sausage Roll (AUD$12 and available on flights over 1.5 hours)
Triple Cheese and Caramelised Onion Sandwich (AUD$12)
Archie Rose Peach Gin and Soda (AUD$17)
Street Food Co. creamy Spinach and Ricotta Tortellini (AUD$16 and available on flights over 3.5 hours)
Chocamama Party Mix Lolly Bag (AUD$5.50)
Archie Rose Gin & Peach Soda. (AUD$13)
BUSINESS CLASS
The more extensive Business Class refresh, launching May 28, offers 35 rotating menu items across breakfast, lunch/dinner, and dessert categories. The breakfast includes 15 options, ranging from dragonfruit and coconut oat balls to creamy scrambled eggs with chicken chipolata and several variations of yogurt, pancakes, and French toast offerings.
Business travellers can choose from 17 lunch and dinner options featuring diverse global influences for main meals.
Standout dishes include pulled beef macaroni cheese with barbecue sauce, chicken parmigiana with mixed roast vegetables, three-bean quesadilla with sour cream and salsa, and chickpea masala with herbed jasmine rice.
The menu also features multiple pasta variations, Asian-inspired dishes like soba noodle salad and chicken teriyaki, and several options with vegetarian base dishes and optional protein additions.
The dessert rotation features three sweet options: eggless chocolate cake with icing sugar, strawberry cheesecake, and sticky date cake.
“This menu overhaul aligns with Virgin Australia’s strategic focus on differentiation through customer experience,” notes Kyler Chong, the airline’s General Manager of Product & Customer Strategy, who emphasized the carrier’s commitment to “bringing personality to the skies” through thoughtfully curated dining options.
All selections will be rotated based on route, flight duration and time of day, with complimentary tea and coffee service in economy maintained on flights exceeding 55 minutes.
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.
JetBlue refreshes summer inflight service
JetBlue Airways has unveiled a comprehensive refresh of its onboard food and entertainment offerings for the Summer 2025 season, introducing nostalgic snack options alongside enhanced premium dining partnerships.
From May 1, all passengers will enjoy expanded complimentary snack selections including the introduction of iconic Goldfish crackers and Lotus Biscoff cookies to JetBlue’s free snack basket. These additions join recently reintroduced Quaker Chewy Chocolate Chip Granola Bars and Chifles Plantain Chips, maintaining the carrier’s distinctive approach of offering branded snack options across all fare classes.
Passengers traveling in JetBlue’s premium Mint cabin will experience a refreshed menu from acclaimed New York restaurant Charlie Bird, continuing the partnership with seasonal breakfast, lunch and dinner options. Morning selections feature asparagus frittata with goat cheese and a French toast with raspberry thyme syrup, while lunch and dinner offerings include herb-forward salads and artisanal proteins like flat iron steak with summer squash caponata.
The carrier has also introduced regionally-inspired menu items on its new Boston-Madrid route, featuring Spanish classics like tortilla with piquillo peppers and Basque cheesecake, reflecting JetBlue’s strategy of incorporating destination-specific cuisine on international services.
Core cabin passengers on transatlantic flights will benefit from new seasonal menus created by New York-based restaurant partner DIG, known for its focus on fresh, seasonal ingredients. The varied selections include protein-focused grain bowls and Mediterranean-inspired antipasto plates.
“JetBlue’s menu refresh demonstrates how carriers are increasingly leveraging restaurant partnerships to differentiate their premium cabin offerings while simultaneously enhancing complimentary economy options,” notes industry analyst Sarah Westfield. “The introduction of nostalgic American snack brands like Goldfish shows a recognition that even simple refreshment choices can build brand affinity.”
The service upgrade comes as JetBlue continues expanding its transatlantic network and works to strengthen its positioning in the competitive New York and Boston markets.
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.
Jet2 rolls out elevated Summer menu
Jet2.com has introduced a significantly enhanced onboard catering program for the Summer 2025 season, headlined by a new partnership with Costa Coffee that brings barista-style beverages to the airline’s European network.
While premium coffee options form the centrepiece of the new program, the carrier has expanded its food and beverage range with several distinctive additions.
Jet2’s traditional British heritage is reflected in a new Afternoon Tea box featuring scones with jam and cream. Sweet-toothed passengers can enjoy newly added Cadbury offerings, including a Biscoff-infused chocolate bar.
The carrier has also completely revamped its soft drink selection through a Coca-Cola partnership.
Pricing for Costa Coffee beverages appears competitively positioned. Espresso-based options are available at £3.40, and standard coffee is at £3.20, representing reasonable value compared to high street prices.
CEO Steve Heapy said “We are delighted to be teaming up with a range of new brands as we launch our brand-new In-Flight Menu for Summer 25, including the immensely popular Costa Coffee and Coca-Cola, and even adding scones with cream and jam!”.
The Costa Coffee introduction follows consumer research indicating strong demand for improved hot beverage options, particularly on morning departures to popular Spanish and Greek destinations, which form the backbone of Jet2’s extensive European network.
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.
American Airlines unveils refreshed inflight experience
Dallas, Texas – May 1, 2025 American Airlines has introduced a comprehensive refresh to its inflight experience, rolling out a series of enhancements across its food, beverage, and entertainment offerings as part of the carrier’s continued focus on elevating the customer journey at every touchpoint.
From today, passengers will enjoy several new additions to the inflight experience, including the debut of the Tostitos Snack Box featuring Bite-Sized Rounds and Chunky Salsa, priced at $9 or 900 AAdvantage miles on flights over 1,300 miles.
Beverage options have also been updated, with LaCroix Limoncello replacing LaCroix Lime following a customer and team member vote.
The carrier also tests a new afternoon tea service on inbound flights from London and Paris. Available in all cabin classes, this European-inspired offering includes traditional tea service with finger sandwiches, scones, crème and jelly, providing passengers with a distinctive cultural touchpoint during their journey.
Entertainment enhancements include uninterrupted viewing on all U.S. inbound Flagship service flights, Hawaii Flagship service flights and transcontinental Flagship service flights, with First and business-class customers now able to leave their Bang & Olufsen headsets at their seats upon deplaning.
Additionally, the carrier has expanded its content library with lifestyle programming from QVC+ and HSN+, featuring shows like “Busy This Week” with Busy Philipps and “Getting Grilled with Curtis Stone.” “This summer refresh is just the beginning,” noted an American Airlines spokesperson, emphasising that the carrier is “committed to evolving the customer experience with thoughtful touches that feel more personal, more seamless and more satisfying.”
All service enhancements will be introduced across the network during May 2025, with the afternoon tea service initially operating as a test program on select European routes.
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 Canada Café A Fresh Approach To Airline 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.
Aeromexico introduces plant-based options and Korean cuisine
Mexico City, Mexico – April 23, 2025, Aeromexico is enhancing its premium cabin dining options through two distinctive culinary partnerships, reflecting growing trends toward plant-based alternatives and authentic international cuisine.
In its latest menu innovations, the SkyTeam carrier has introduced a vegan NotBurger option in partnership with Chilean food technology company NotCo while simultaneously launching a specialised Korean menu created by renowned chef Minae Seo for passengers travelling between Mexico City and Seoul.
The plant-based NotBurger offering, available from now through May 31 in both Premier and Premier One cabins, features NotCo’s plant-based burger patty accompanied by caramelised onion, manchego-flavored NotCheese, and wedge fries topped with cheddar-flavored NotCheese. This limited-time offering requires pre-selection through Aeromexico’s meal reservation system at least 24 hours before departure.
Aeromexico has collaborated with Chef Minae Seo of Mexico City’s Kasina Café to create an authentic Korean dining experience for passengers flying the carrier’s flagship Mexico City-Seoul route in Premier One class. The rotating menu includes traditional dishes such as Bibimbap with vegetables and egg, Korean BBQ featuring boneless short rib with traditional accompaniments, and Bulgogi with egg and rice.
Dessert options include a distinctive black sesame cheesecake with raspberries and chocolate. Aeromexico indicates the Korean menu selections will rotate quarterly to provide variety for frequent travellers on the route.
The dual culinary initiatives reflect the Mexican flag carrier’s strategy to differentiate its premium cabin offerings through distinctive food partnerships while addressing emerging passenger preferences for plant-based options and destination-specific cuisine.
Both specialised menu offerings are available exclusively through Aeromexico’s Preselect meal reservation system for long and medium-haul international flights in the carrier’s premium 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.
SAS Business Class Returns to European Routes This October
Scandinavian Airlines (SAS) has announced the return of its European Business Class service beginning October 1.
The new European Business Class will be available on all international European routes, including flights within Scandinavia.
Enhanced Premium Experience
Business Class passengers can look forward to several elevated amenities and services:
Premium Dining Experience: A completely revamped food and beverage concept offering greater flexibility and quality, served with elegant reusable porcelain tableware
Dedicated Cabin Space: A separate section at the front of the aircraft, distinctly marked with curtains and overhead dividers
Priority Services: Comprehensive VIP treatment including dedicated check-in counters, priority boarding privileges, and expanded lounge access across SAS’ network
Strategic Business Move
“Many of our comfort- and quality-focused travelers expect a clearly defined European Business Class that aligns with international standards,” explained Paul Verhagen, Chief Commercial Officer at SAS.
“While SAS Plus has provided an upgraded experience, it has lacked the recognition and clarity that travelers seek. With the reintroduction of European Business Class, we are ensuring that SAS offers the premium experience of a top European airline.”
Sustainability
The updated food offerings aim to minimise food waste and enhance the use of locally sourced ingredients. Single use plastics are being replaced with compostable materials, and the shift to reusable porcelain tableware further demonstrates the airline’s environmental responsibility.
Tickets for the new Business Class will be available for purchase beginning May 6.
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 Adds English Sparkling Wine
March 27, 2025 – London: British Airways will serve prestige cuvée English sparkling wine in its First cabin. Beginning March 30, passengers travelling in First will enjoy exclusive access to 1086 by Nyetimber Rosé 2014.
This move makes BA the first airline to feature top tier English sparkling wines at altitude, with additional premium offerings from Gusbourne and Sugrue South Downs slated to appear in the coming months.
The airline hasn’t abandoned champagne enthusiasts, though – Laurent-Perrier Grand Siècle returns to the First cabin alongside these English newcomers.
Premium English Wines Take Flight
Throughout the year, First passengers will enjoy a rotating selection of prestigious English offerings:
1086 by Nyetimber Rosé 2014 (April-June)
Gusbourne Fifty One Degrees North 2016 (July-September)
1086 by Nyetimber 2014 – the first English prestige cuvée ever released (October-December)
A unique blend from Sugrue South Downs (January-March 2026)
Bottle of Gusbourne’s luxurious prestige cuvée Fifty One Degrees North 2016 served in First cabin.
“We are proud to lead the way in championing provenance and British originality as we continue to work with the very best wine producers across England and beyond for our customers to enjoy both on the ground and in the air,” said Calum Laming, British Airways’ Chief Customer Officer.
Business Class Gets English Sparkling, Too
The airline’s focus on premium English wines extends to its Club World (business class) cabin. Passengers will continue to enjoy Digby Fine English’s Brut NV in the coming months, followed by Gusbourne’s 2019 Vintage Rosé in July.
Later in the year, Hattingley Valley’s Blanc de Noirs 2019 will appear, followed by Roebuck Reserve Brut 2020 and Digby Leander Pink Brut NV in 2026.
British Airways has created a dedicated English sparkling wine tasting area in its Galleries First lounge at London Heathrow Terminal 5 for those wanting to sample these wines before their flight.
The area features Balfour Rosé de Noirs and Simpsons Chalklands Cuvée Brut NV.
Prestigious Champagne Returns to First
Alongside the new English sparkling wines, British Airways has also reintroduced several prestigious Champagnes to its First cabin on a rotational basis:
Laurent-Perrier Grand Siècle (April-June)
Lanson NOBLE Champagne 2008 (July-September)
Bollinger Grande Année (October-December)
Rare Champagne and Charles Heidsieck Blanc des Millénaires (January-March 2026)
Passengers travelling in First from New York (JFK) will continue to enjoy Veuve Clicquot’s La Grande Dame 2015.
Expert Service At 35,000 Feet
To ensure these fine wines are served with appropriate knowledge and care, more than 1,300 British Airways cabin crew members have completed specialised First Service Specialist training that includes a wine masterclass developed by the airline’s Master of Wine.
British Airways continues to distinguish itself in the premium cabin wine space with this industry first move to showcase England’s finest sparkling wines.
The decision to maintain prestigious Champagne alongside these English selections suggests BA is positioning this as an expansion of luxury options rather than a replacement strategy.
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 Macau Partners with MGM and Servair
Air Macau has unveiled a culinary upgrade to its business class service through a new partnership with MGM and Servair Macau.
Launched on March 1 it brings the fine dining restaurant experience to the skies on the carrier’s key international routes.
High-End Restaurant Concepts Take Flight
Business class passengers travelling to Beijing, Shanghai, Tokyo, Osaka, and Seoul can now enjoy dishes inspired by two of MGM’s acclaimed restaurants: Imperial Court, known for its Lingnan cuisine, and Aux Beaux Arts, a French bistro concept. The menu features 36 specially crafted dishes that maintain quality and authenticity even at altitude.
The ambitious project required a full year of development, with teams from all three organizations collaborating to adapt high-end restaurant dishes for inflight service. According to Chef Dave Minten, Regional Executive Chef at gategroup, the process involved significant knowledge exchange between MGM’s restaurant chefs and servair’s aviation catering specialists.
“From the intricate layering of cubical brioche bread to the refined craftsmanship of our Pâté en Croûte, this project was a remarkable exchange of skills,” Minten explained at the menu’s official unveiling on February 20. “MGM Grand chefs worked closely with our team, introducing advanced culinary techniques while learning from each other.”
Elevating the Passenger Experience
Mrs. Yuan Jing, General Manager of Cabin Service at Air Macau, praised the initiative and the teamwork that brought it to fruition.
Nigel Everard, Regional President of gategroup’s Asia Pacific & Middle East division, and Franck Bouat, CCO Asia Pacific & Managing Director Asia, highlighted the long-standing partnership between Air Macau and servair Macau during the press launch.
Setting New Standards
By bringing restaurant quality dining to the skies, Air Macau aims to set new standards in business class service on its international network.
The partnership demonstrates how combining fine dining expertise with aviation catering precision can create exceptional inflight experiences beyond traditional airline meals.
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.
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.
Korean Air Unveils Elevated Dining Experience
SEOUL, March 11, 2025—Korean Air today revealed a comprehensive upgrade to its inflight service offerings at a special event held at Grand Hyatt Incheon.
The enhancements span multiple cabin classes and include elevated dining concepts, luxury partnerships, and refined comfort amenities that align with the airline’s refreshed corporate identity.
Culinary Excellence at Altitude
Korean Air has partnered with acclaimed Chef Seakyeong Kim, owner of the prestigious Cesta restaurant in Seoul, to reimagine its inflight dining program.
The collaboration brings fine-dining techniques and seasonal ingredients to create an elevated culinary journey above the clouds.
Premium cabin passengers will experience an expanded multi-course service featuring new amuse-bouche selections and refined appetisers.
The airline has introduced sophisticated main courses and elegantly crafted desserts, including Papillote preparations and artisanal Petit Four selections, enhancing gastronomic pleasure and visual presentation.
Celebrating Korean Culinary Heritage
Korean Air has developed signature dishes that showcase authentic Korean cuisine. Passengers can enjoy traditional favourites with a modern twist, including:
Octopus nurungji rice
Beef brisket bibimbap
Abalone rice
Royal hot pot (Shinseollo)
Enhanced Economy Class Offerings
The dining experience in Economy Class has also been reimagined with an expanded selection beyond the traditional beef bibimbap.
New options include salmon bibimbap and spicy stir-fried octopus with pork. Reflecting global culinary trends, passengers can also choose from international favourites such as tofu pad thai, spicy eggplant stir-fry, and rosé pasta.
Luxury Brand Partnerships
To complement its elevated dining concept, Korean Air has formed strategic partnerships with renowned luxury brands:
First Class
Tableware by Bernardaud
Cutlery by Christofle
Glassware by Riedel
Prestige Class
Dishware and glassware by Buzz Products in Melbourne
Premium Comfort Enhancements
Korean Air’s commitment to passenger comfort is demonstrated through new premium bedding and amenities:
First Class bedding features luxurious materials from the Italian brand Frette
Innovative Air Coil mattresses by Eco World provide superior comfort
Elegant Frette loungewear for First Class passengers
Exclusive amenity kits created in collaboration with British luxury brand Graff, containing premium skincare products and signature perfume
Phased Implementation
The upgraded inflight dining and service offerings will debut on March 12 across 10 major long-haul routes, including New York, Paris, and London flights.
By June 2025, these enhancements will be available on all long-haul routes, followed by a rollout to medium- and short-haul routes beginning in September.
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.
Qantas Rolls Out Economy Class Meal Changes
Sydney, 12th March 2025 – Qantas has unveiled an upgraded international Economy Class meal service, featuring larger meal trays and expanded menu options.
The airline has also launched new seasonal menus across all international cabins and in its First and Business Lounges, enhancing the overall dining experience.
Qantas’s New International Economy Class Dining
Qantas’s latest upgrade to its international Economy Class service introduces incremental but meaningful improvements that passengers will appreciate.
The Qantas Economy Class meal concept introduced in 2014
Building on its last major meal service update in 2014, the airline is now offering meal trays that are 30% larger than the previous white trays.
This expansion creates room for additional sides including cheese, crackers, fresh salads, and desserts.
Although the main meal components remain unchanged, these enhancements add more variety and flexibility, elevating the Economy Class experience.
Premium Cabins and Lounges
Qantas is simultaneously rolling out Autumn menus in its premium cabins and lounges.
The new offerings showcase distinctly Australian cuisine, including Chermoula crusted Margra lamb cutlets, Red wine-braised Wollemi duck, and Seared Humpty Doo barramundi, giving passengers a true taste of Australia.
The beverage program has received similar attention, with the Autumn menu featuring a selection of seasonally inspired cocktails such as the Rhubarb Spritz and Plum on Sour.
A highlight of the new drink menu is The Continental cocktail made from Croissant Gin—a unique collaboration between Lune and Four Pillars.
The collaboration between Lune and Four Pillars has produced a unique Croissant Gin.
In total, the airline is introducing 45 new cocktails across its network, including 15 non-alcoholic options to accommodate all passenger preferences.
Customer-Centric Approach to Inflight Dining
“We’ve worked closely with our customers and crew to develop this new service, which offers a wider range of dishes and sides to create a more generous dining experience,” says Catriona Larritt, Qantas Chief Customer and Digital Officer.
“We know how much our customers appreciate good food while they fly, and we’re proud to share some of the finest Australian ingredients with the world.”
Autumn Menu Highlights for Premium Cabins
International Business:
Za’atar chicken breast salad with smoked eggplant, roast cherry tomatoes, and lemon dressing
Red wine braised beef short ribs with potato puree, green beans, and salsa verde
Dark chocolate mousse with wattleseed strawberries and macadamia
International First:
Buffalo mozzarella with plum, aged balsamic, witlof, and hazelnuts
Red braised Wollemi duck with stir-fried cabbage, chestnuts, and jasmine rice
Margra lamb cutlets with vegetable tagine and coriander yoghurt
Salted caramel macadamia tart with chocolate ganache
With these enhancements to both Economy Class meal service and premium cabin offerings, Qantas continues to strengthen its reputation for inflight dining excellence across all classes of 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.
SWISS Launches ‘SWISS Senses’ Economy Experience
Zurich, March 3 2025 – Swiss International Air Lines (SWISS) is revolutionising its Economy and Premium Economy Class experience with the launch of ‘SWISS Senses’ on March 5.
A New Chapter in SWISS Hospitality
The ‘SWISS Senses’ concept encompasses upgraded food and beverages, enhanced comfort items, and a signature scent.
These elements connect deeply with Swiss culture and hospitality while introducing premium touches to long-haul travel.
“This is one of the biggest service investments in the airline’s history,” says Heike Birlenbach, SWISS’s Chief Commercial Officer.
“These innovations offer a tangible improvement in our Economy and Premium Economy Class services, providing our customers with a memorable travel experience that reflects the heart of Swiss hospitality.”
Sustainable Design: Elevated Tableware
SWISS partnered with deSter to develop elegant, sustainable tableware.
The new black trays and bowls blend aesthetic elegance with durability, perfectly complementing the refreshed cabin experience.
This supports SWISS’s commitment to sustainability and aligns with its closed-loop recycling process, helping reduce waste while ensuring long-lasting performance.
The shift from disposable containers to reusable items will significantly decrease the airline’s environmental footprint.
Welcome Aperitif
As the aircraft reaches cruising altitude, Economy and Premium Economy passengers will receive a distinctly Swiss welcome.
SWISS will serve a traditional Sbrinz cheese appetiser to complement a complimentary aperitif, setting the tone for Swiss hospitality to follow.
Main Meal Service
Economy Class passengers will enjoy revamped Swiss-inspired main courses featuring tender meats paired with seasonal Alpine vegetables and traditional accompaniments.
The meals will now be presented on the sleek new black tableware, enhancing the visual appeal and dining experience.
Premium Economy passengers will receive an even more elevated culinary experience with higher-quality ingredients, more generous portions, and refined presentation that rivals Business Class offerings on many other carriers.
Pre-Landing Refreshment
SWISS has wholly reimagined the pre-landing meal service. Previously served in simple cardboard boxes with basic offerings such as sandwiches, yogurt, and croissants, these meals now come in elegant, reusable bento boxes or stylish trays.
The new presentation is matched by improved quality and variety in the food offerings.
Expanded Beverage Program
The ‘SWISS Senses’ concept extends to a carefully curated beverage selection. Passengers will enjoy a variety of Swiss red wines selected to pair perfectly with the new menu items.
SWISS has also added Rivella, Switzerland’s beloved national soft drink, to give passengers an authentic taste of Swiss culture at 35,000 feet.
The Sensory Touch: Alpine Valley Fragrance
A distinctive feature of the ‘SWISS Senses’ concept is the introduction of a signature scent called “Alpine Valley.”
Developed in collaboration with Zurich-based company Soeder, this unique fragrance infuses the aircraft lavatories with aromatic larch, fresh citrus, and herbal notes—giving passengers a sensory connection to Switzerland’s breathtaking mountain landscapes.
Comfort Enhancements for Better Rest and Entertainment
SWISS has introduced new bedding, including pillows and blankets made entirely from recycled materials.
These sustainable comfort items align with the latest ‘SWISS Senses’ cabin design that will be rolled out across the airline’s long-haul fleet.
Setting New Standards
While competitors have made incremental improvements to their economy offerings, SWISS’s holistic approach simultaneously addresses multiple aspects of the passenger experience.
Birlenbach adds, “With ‘SWISS Senses,’ we’re taking significant steps toward our premium aspirations, ensuring that the SWISS experience is distinctive and memorable across all cabin classes.”
Beginning March 5, 2025, passengers can experience the new ‘SWISS Senses’ concept on all SWISS 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.
Air New Zealand Launches Thirteen Forty Five Wine Label
Air New Zealand is raising a glass to its new wine label, Thirteen Forty Five, an exclusive offering crafted to celebrate the airline’s rich history.
Available now to Air New Zealand and Airpoints Store customers, the label pays tribute to a pivotal moment in the airline’s legacy — its inaugural flight from Auckland to Sydney in 1940, covering 1345 miles.
The name “Thirteen Forty Five” was chosen to mark the inaugural flight of the airline’s predecessor, TEAL (Tasman Empire Airways Limited), which connected New Zealand to the world in 1940.
This flight signalled the beginning of a new era for air travel. The exclusive label, developed in collaboration with renowned New Zealand winemaker Villa Maria, celebrates this important historical event with two signature varietals — Sauvignon Blanc and Pinot Noir.
Crafted from some of the best vineyards in Marlborough, the Sauvignon Blanc offers delightful aromas of passionfruit, lemongrass, and subtle herbal notes. At the same time, the Pinot Noir presents a perfect blend of cherry, plum, and hints of violets and dried herbs.
According to Tom Dixon, the winemaker at Villa Maria, “We couldn’t have asked for better vintages to produce the debut release of these wines. The conditions during the growing seasons were very favourable, and we’re excited to offer wines that truly reflect the essence of Marlborough’s Sauvignon Blanc and Pinot Noir.”
Thirteen Forty Five will be served in Air New Zealand lounges across New Zealand and Premium Economy cabins on international flights to celebrate the launch. Bottles of the wine are also available for purchase at the Airpoints Store, making it accessible for wine enthusiasts everywhere.
For a special treat, travellers will be able to sample these exclusive wines during Koru Hour on select domestic flights throughout March.
Kylie McGillivray-Brown, Air New Zealand’s General Manager of Customer Experience, expressed her excitement about the new wine venture: “Thirteen Forty Five is a passion project that honors our legacy while creating something exceptional for our customers. We’re thrilled to finally share it, especially during the year of our 85th Anniversary.”
Looking ahead, Air New Zealand plans to continue evolving the Thirteen Forty Five label by introducing a new vintage of Marlborough Sauvignon Blanc and a new red varietal from Hawke’s Bay — celebrating the diverse winegrowing regions across New Zealand.
The airline’s wine program, which annually invites winemakers to submit their best selections for blind tasting, will feature 47 wineries in 2025, offering a broad range of premium wines from regions such as Waiheke Island and Central Otago.
“New Zealand boasts some of the world’s finest wines, and we are proud to bring these exceptional selections to our customers,” says McGillivray-Brown. “It’s a privilege to showcase the best of New Zealand and celebrate the unique flavours of our home.”
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.
