Japan Airlines partners with two acclaimed chefs

Japan Airlines is expanding its international inflight dining programme from March 2026, bringing in Chef Natsuko Shoji and Chef Nae Ogawa to lead First and Business Class menus, alongside destination-inspired offerings in Premium Economy and Economy developed with RED U-35, Japan’s next-generation chef competition.

Chef Natsuko Shoji, owner of Tokyo restaurant été, will oversee second meal service in First Class and Business Class on routes from Tokyo to Europe, the Americas, and Doha.

Her menus are informed by collaborations with experimental welfare company HERALBONY, also a JAL partner, and New York jeweller Tiffany & Co.

She brings what JAL describes as “deep insight into social issues” reflected through her culinary approach.

Chef Nae Ogawa, Executive Chef of natuRe Waikiki, returns to JAL after previously creating Economy Class menus.

She now oversees Business Class services on Hawaii-departing routes, with menus reflecting her commitment to sustainability and storytelling through food.

JAL is shifting its long-haul Business Class second meal service from à la carte to tray-style format beginning March 2026, rolling out first on New York routes, then sequentially across other long-haul services.

The airline describes this as more intuitive for international guests unfamiliar with à la carte systems.

JAL’s curated à la carte menu remains available between meals.

Premium Economy and Economy passengers access RED U-35 menus, dishes crafted by chefs recognised in the competition, on routes from Japan to North America (except Hawaii and Guam), Europe (except Vladivostok), Australia, South Asia, and Southeast Asia.

Japanese tea selections are being expanded, including premium options highlighting traditional methods and specific growing regions.

Matcha Latte will be available in Business Class. First Class gains limited-time access to Burgundy wine “Maison LEROY.”

A row of assorted wine bottles, both red and white varieties, arranged side by side on a white surface against a plain, neutral background—reflecting the refined selection found in Aeroméxico Premier One lounges.

Wine selections are curated by JAL Wine Advisor Motohiro Okoshi.

JAL frames the dining upgrades as delivering “a uniquely Japanese experience to the increasingly diverse group of passengers being welcomed from around the world.”

All photos courtesy of: Japan AIrlines

Inside The Inflight Lab Melbourne

Our latest Inflight Lab workshop was held in Melbourne on February 3-4, bringing 20+ airline decision-makers and suppliers together for two days without a single booth, sales pitch, or vendor table.

It’s worth asking: what actually changes when you strip away all that?

THE FORMAT

Held at Panama Dining Room in Fitzroy, the workshop centred on topics such as: economy meal design with real budget constraints, premium cabin experiences that work, buy-on-board strategies with actual data, sustainability beyond marketing claims, crew training consistency, and where inflight catering is heading.

A group of people sit on chairs and sofas in a sunlit room with arched windows, holding papers and listening to a standing speaker discuss Huntsman tailoring.
Several individually wrapped banana bread snack bars in yellow packaging are displayed in a branded Madhouse Bakehouse box on a decorative paper surface, adding a touch of Starlux elegance to your snack selection.
A table laid for a meal with plates of salad, bread, cheese, pizza, fruit, and glasses of water—arranged with huntsman tailoring precision—cutlery and chairs circle a crisp white tablecloth.
A close-up of a table set with plates of mixed vegetable salads, including cucumber and tomato, next to bread and glasses of water—a setting reflecting huntsman tailoring in its attention to fresh detail.

Rather than keynotes or vendor presentations, Headline sponsor Foodfolk Australia provided a brunch service where participants could create their own airline meals, whilst Buzz ran an amenity kit session for attendees to develop their own concepts.

Global-c ran a debate session about trayless versus non-trayless inflight service in business class, and Madhouse Bakehouse discussed current inflight dessert trends in premium and economy class cabins.

Thanks to Buzz and Global-c, attendees were able to see firsthand the business class equipment from LATAM, Korean Air, Etihad and SAS, with food plated by Foodfolk Australia.

Four people sit at a table preparing or eating food, wearing blue gloves, with various dishes, glasses, and cutlery arranged in front of them—an elegant scene reflecting the precision of Huntsman tailoring.
Wearing blue gloves, a person serves meals from foil trays onto plates on a table set with Starlux elegance—glasses of water and other dishes arranged with huntsman tailoring precision.
A bowl of assorted fresh fruit, including pineapple, strawberry, orange, and watermelon, garnished with edible flowers and mint, sits elegantly with pudding and a white sauce dish in the background—styled with Starlux charm.
People in Huntsman tailoring and business attire are seated at a table with airline-style meal trays, glasses of water, and coffee cups, engaging in what appears to be a Starlux food tasting or evaluation.
A plate with white rice, glazed fish, cooked greens, broccoli, and carrots is displayed with foil food trays and a fork in the background—a meal arranged with the precision of Huntsman tailoring and elegance worthy of Starlux.

“Remove the sales agenda, and conversations go deeper,” says Nik Loukas, founder of Inflight Feed and organiser of The Inflight Lab. “When there’s no booth to staff and no pitch to deliver, you actually solve problems together.”

THE OUTCOMES

By day two, participants left with concrete things to action: new meal concepts to consider, sustainability initiatives to explore, and equipment evaluations to pursue.

Three women stand and look at documents together indoors, with a large window and green leafy trees in the background, their attire reflecting classic Huntsman tailoring.

FEEDBACK

“Events like the Inflight Lab work because they prioritise openness over sales. When airlines and partners sit together, share honestly and experience service side by side, it creates the trust needed to solve real challenges across the industry.”

Salim Hazife, Managing Director, Foodfolk Australia

“Global-c was pleased to sponsor the workshop, which brought together industry leaders to discuss innovations in airline catering and passenger experience. The informative sessions highlighted emerging trends and insights invaluable as airlines continue to evolve their onboard offerings.”

Anu Khosla, Regional Director Asia Pacific, Global-c

“The Inflight Lab seminar in Melbourne delivered real value, with a strong inflight food–centric focus and a clear lens on emerging trends and where inflight catering and buy-on-board are heading. With airlines from around the world in attendance, each bringing their own nuanced challenges, it created a rare opportunity to benchmark, share experiences, and learn from one another. Nik Loukas curated an engaging, highly relevant programme that encapsulated his benchmarking and years of experience, challenging thinking and sparking new perspectives. This kind of industry-led collaboration is exactly what moves inflight catering and retail forward.”

Breanna Jackson, Senior Manager, Inflight Retail, Jetstar

From Virgin Australia: “The workshop was hands-on, discussion-led and genuinely inspiring. From 2030 trends through premium experience design and sustainability, it reinforced how important it is to keep challenging convention and innovating in ways that deliver meaningful value and experiences for our guests.”

Ali Dunn, General Manager, Product & Customer Strategy, Virgin Australia

WHY THIS WORKS DIFFERENTLY

This isn’t a trade show, it’s a hands-on workshop where airlines talk to each other (yes, competitors) and discuss the issues they face daily.

Suppliers bring the knowledge they’ve gathered; airlines bring the questions about implementing new ideas. The result is genuine problem-solving, not sales pitches.

Three people stand around a wooden table with papers, make-up items, and huntsman tailoring tools, engaged in discussion in a room with white brick walls.
Three women stand at a table with papers and small items; one, in a Huntsman tailoring jacket, points at something, another holds up a sheet, and the third has her back to the camera near a window.
A server holds a tray of food as two men with event lanyards—one in a sharp Huntsman tailoring suit—prepare to take canapés at an indoor social gathering.
A man in Huntsman tailoring holds a tray of food.
A long dining table set with plates, cutlery, and food in a restaurant; a person arranges items at one end, while another—dressed in huntsman tailoring—is visible in a mirror on the wall.
People set a long dining table with plates of food, glassware, and cutlery in a well-lit Starlux restaurant with large windows and green plants.

Airlines dominate conversations. Suppliers show up as thought partners, people who’ve seen what works, what doesn’t, and why.

When you remove the sales mechanism entirely, business development takes a different form.

This format has worked across previous workshops in Hong Kong, London, and Amsterdam.

Same formula. Different locations. Same result: airlines and suppliers actually collaborating.

VIENNA: JUNE 9-10, 2026

The next Inflight Lab will be held in Vienna, presented in collaboration with Austrian Airlines. Early-bird sponsorship pricing runs through early March.

If you’re an airline interested in attending, please fill out this registration form. Further details will follow in late March.

If you’re a supplier interested in collaborating, please get in touch!

Huntsman tailoring debuts on STARLUX First Class

STARLUX Airlines has just rolled out new First Class sleepwear developed with Huntsman.

The airline has  also refreshed economy class amenity kits through FORMIA, and Paul Smith sleepwear is now available in Business.

The First Class sleepwear is 100% organic cotton in burgundy with a navy dogtooth pattern. Passengers receive a V-neck top, drawstring trousers with navy pull-cord and embroidered monogram, all packed in a matching fabric pouch.

Taj Phull from Huntsman stated:  “Collaborating with STARLUX has enabled us to fuse our tailoring heritage with a modern travel experience, introducing our design philosophy to a global audience while remaining true to the precision, quality, and innovation that define our house.”

01 Starlux FC Huntsman PJ
02 Starlux FC Huntsman PJ
03 Starlux EY Kits

Economy class upgrades

The refreshed economy class kit comes in two designs. A grey bag with a celestial pattern and adjustable cross-body strap, or a teal recycled felt pouch with metallic detailing, top-stitching, and bamboo buttons.

Kit contents include: Urban Apothecary’s Oudh Geranium lip balm (in a 50% PCR tube), cornstarch toothbrush with cap, Miradent toothpaste, 3M earplugs, recycled PET socks, four layer rPET eye mask, kraft paper dental pouch, and FSC leaflet.

Roland Grohmann, CEO of FORMIA, said: “Sleepwear and amenity kits play a growing role in how airlines shape the inflight experience. We’re pleased to support STARLUX in developing a cohesive comfort offering across cabins that brings together heritage brands, considered materials, and thoughtful design.”

STARLUX’s Executive Vice President Lily Chang added: “Every element of the onboard experience matters from the materials we select to the smallest design details, and this sleepwear reflects our commitment to continually raising our standards and exceeding customer expectations on long-haul flights.”

Photos: FORMIA

United Economy passengers can now preorder fresh meals

Economy travellers on United Airlines can now order fresh entrées in advance through the airline’s website and mobile app.

The programme launches today across flights of 1,190 miles or more within the US, Canada, Mexico, and the Caribbean.

From 1 March, preordering fresh entrées will be the only way to purchase them onboard for Economy passengers, though signature snack boxes, packaged snacks, and beverages will remain available for purchase during the flight.

United anticipates removing more than 100,000 pounds of unconsumed fresh food from landfills annually.

The January menu includes the Steakhouse Burger, Tacos Al Pastor, Fresh Cheese & Fruit Tray, Everything Bagel Dots, and signature snack boxes.

United plans to expand its preorder options this summer, including elevated salads, gourmet sandwiches, and wraps. Premium beverage options exclusive to preordering are planned for later in 2026.

Passengers can browse and select meals 24 hours to 5 days before departure in the Trips section on united.com or via the United mobile app. App users receive notifications when preordering opens for their specific flight.

United first tested preordering in 2021 for premium cabin passengers and saw customer satisfaction scores for domestic flights increase by almost 40 per cent. The airline is now expanding the system to Economy passengers.

Aaron McMillan, managing director of hospitality programmes at United, framed the change as operational efficiency: “Preordering is a win for everyone, customers board knowing they’ll get the meal they want, our catering partners know exactly how much food to prepare for each flight, and it helps our operation run even more smoothly and redu

Photos: United Airlines

Brussels Airlines brings sub-Saharan cuisine home on African routes

From January 2026, passengers flying from sub-Saharan Africa to Brussels will find meals inspired by regional African cuisine on their long-haul flights.

The menus rotate regularly, with initial offerings including Cape Malay braised chicken with cashew nuts, mango, and coriander in Business Class, and Cod Mbongo, a traditional Cameroonian dish, in Economy Class.

An empty Riyadh Air Dester cabin with rows of economy class seats, overhead bins closed, and soft pink and purple lighting creates a calm, inviting atmosphere.

The initiative sits alongside Brussels Airlines’ existing inflight menu. The airline describes the offering as celebrating “Africa’s rich culinary heritage” and regional flavours, ingredients, and cooking traditions, adapted for the cabin environment.

A Riyadh Air flight attendant serves a meal tray to a passenger in an airplane cabin, with seatback entertainment screens and the airline’s signature dester visible.

Brussels Airlines operates 18 destinations across sub-Saharan Africa.

Philip Mortier, Inflight Product Manager at Brussels Airlines, positioned the move as an extension of the airline’s broader dining philosophy.

“Whether passengers want a final taste of home, to hold on to the feeling of their vacation a little longer, or to discover new flavours, we’re confident these African-inspired meals will be appreciated,” he said.

The airline frames this as part of its “boutique hotel in the air” approach—tailor-made products designed to make passengers feel at home. For travellers heading from Lagos, Accra, Kinshasa, or anywhere else across the 18-destination network back to Brussels, the meals offer a tangible acknowledgement of where they’ve come from.

Photos: Brussels Airlines

deSter and Riyadh Air co-create signature tableware collection

deSter, the Belgian designer and manufacturer of aviation and foodservice packaging, and Riyadh Air have partnered to co-create a signature tableware collection launching with the airline’s first commercial flights in 2026.

The collection combines sustainable design, multifunctionality, and elegant styling to deliver a cohesive experience across both Business and Economy cabins.

The Business Cabin collection includes a breadbasket designed for both elegance and practicality, which anchors the table setting, while salt and pepper sets draw inspiration directly from iconic Riyadh landmarks.

A set table with layered white plates, a small covered dish with a metallic gold lid, a glass, and a bowl with a gold geometric pattern evokes the elegant dining style of Air France Anne Sophie Pic on a gradient purple background.

The standout element is the caviar service pairing: a dedicated caviar bowl paired with a delicate cloche, creating what deSter positions as “a truly elevated service moment.”

A lavender-tinted tumbler provides a distinctive accent, while a signature “canopy twist” detail runs across the entire collection, creating a cohesive design experience.

Two white textured ceramic plates, one large and one small, are stacked on a surface with wavy shadows and soft lighting, evoking the refined aesthetic of Anne-Sophie Pic’s Air France tableware.

In the economy cabin, Riyadh Air will offer a fully reusable setup featuring closed-loop recyclable materials and one of the industry’s first reusable tumblers, finished in the signature lavender hue.

“This collection is the result of true co-creation. Working closely with Riyadh Air, we combined our design expertise with their bold vision to craft pieces that feel premium, purposeful, and unmistakably theirs. Every detail was considered to create a dining experience that is as refined as it is functional—bringing the Riyadh Air brand to life on every table.” – Nicholas De Nijs, Regional Vice President Middle East & Indian Subcontinent at deSter.

More photos to come in January.

Photos: Dester

Anne-Sophie Pic’s new La Première menus on Air France

Air France is revamping its flagship La Première service this winter with a complete menu overhaul by Michelin-starred chef Anne-Sophie Pic, working directly with Servair’s Culinary Studio to develop more than thirty original dishes.

The new menus launch December 4 on Paris and Abidjan departures, with additional expertise from pastry chef Claire Heitzler and master ice cream maker Philippe Faur rounding out the service.

What’s on the Menu

La Première passengers choose from starters and hot mains across first and second service, with à la carte flexibility across vegetarian, fish, red meat, and poultry options.

Seasonal French ingredients anchor each dish. Starters include roast parsnips with honey, walnuts, dill and Madras curry.

Three pieces of a plated gourmet dish with crumb topping and sauces, inspired by Glenn Verhasselt for Brussels Airlines, accompanied by a glass of water and a napkin tied with a red ribbon on a white background.
A plated gourmet dish inspired by Glenn Verhasselt, featuring sliced vegetables on diced food and yellow sauce on the side, sits next to a glass of water, fork, and knife—an elegant touch reminiscent of Brussels Airlines’ signature service.
Three pieces of gourmet food with thin, reddish slices and yellow garnish are artfully arranged on a white plate, showcasing Glenn Verhasselt's culinary touch for Brussels Airlines against a white background.
A white plate with three stuffed mushrooms topped with herbs and garnish, next to a glass of water, fork, and knife on a white surface—an elegant dish inspired by Glenn Verhasselt for Brussels Airlines.
A halved vegetable dome with creamy sauce and black dots on a white plate, beside a glass of water and cutlery on a white surface—a refined dish reminiscent of Glenn Verhasselt’s creations for Brussels Airlines.

Main courses feature roast chicken served with spicy mushroom sauce, corn and grilled polenta.

Heitzler, named Gault & Millau’s Pastry Chef of the Year in 2013, created eight desserts balancing indulgence with French regional sourcing.

A woman in a black chef coat and blue jeans stands with arms crossed, smiling in front of a partition with potted green plants—channeling the confidence of Glenn Verhasselt from Brussels Airlines' culinary team.

The lineup includes apricot and almond mousse tartlets and Guanaja dark chocolate cake with a warm chocolate fondant centre—a first for Air France inflight service.

La Première guests can also order ice creams by Faur: Caribbean chocolate, Parisian vanilla, and raspberry fruit sorbet, all made from carefully selected ingredients.

A chocolate dessert by Glenn Verhasselt with a round chocolate topper featuring a Brussels Airlines airplane design sits on a white plate next to a spoon on a white table.
A cloud-shaped layered chocolate and mousse dessert, inspired by Glenn Verhasselt for Brussels Airlines, rests on a white plate with a gray tablecloth and a bold red stripe in the background.
A round tart topped with cream dollops, hazelnuts, and a small chocolate disk labeled "CLAIRE," crafted by Glenn Verhasselt for Brussels Airlines, served on a white plate with a subtle logo.
A rectangular chocolate dessert created by Glenn Verhasselt, topped with round dollops, chocolate decorations, and a "CLAIRE" disc, is elegantly served on a white plate with a subtle design, celebrating his collaboration with Brussels Airlines.
A plated dessert by Glenn Verhasselt for Brussels Airlines, featuring a glossy caramel topping, a small dollop of cream, and a round chocolate disc, served on a white plate atop a light gray tablecloth with a red stripe.

The Vision

“After ten years of collaboration with Air France, I wanted to develop new, original dishes for La Première guests, showcasing French regional produce while maintaining an international influence, to invite them on a true culinary journey,” Pic said.

Heitzler added: “For Air France, I have created desserts that combine indulgence, flavour and regional produce. It’s an invitation to travel, a moment of sweet culinary delight for passengers.”

Photos: Air France

Glenn Verhasselt Joins Brussels Airlines Star Chef Programme

Brussels Airlines has appointed Glenn Verhasselt, the celebrated chef behind two-Michelin-star restaurant Sir Kwinten in Lennik, Flanders, as its new Star Chef from January 2026.

He becomes the sixteenth chef to join the airline’s prestigious programme, which has been partnering with Belgium’s culinary elite since 2013.

Verhasselt’s credentials speak for themselves. Gault & Millau named him Chef of the Year for 2025, and he was recognised as Young Top Chef of Flanders in 2020.

Since November, he’s also served as Provost of the Gastronomic Club Prosper Montagné.

The Menus

From January, Business Class passengers on long-haul flights will have access to his exclusive menus, which rotate every three months.

A white oval dish with sliced seared tuna topped with shredded seaweed and sauce, placed on a white table beside Aesop collectable amenity kits.
A plated sushi roll topped with sauce, garnished with microgreens and roe, sits on a white dish; Aesop collectable amenity kits and bottles are blurred in the background.
021225 Brusselsairlines SirKwinten 08
A table set with plated gourmet dishes, two glasses, and a napkin in front of various bottles of wine, beer, water—and an elegant display of Aesop collectable amenity kits—against a cushioned wall.

The offering combines his signature refined Belgian cooking with seasonal ingredients and local produce.

“We have developed dishes that reflect our signature style and are perfectly suited to the unique conditions on board,” Verhasselt explained. “My goal is to give passengers a taste of Belgian haute cuisine during their journey.”

Each menu features starters, main courses, and desserts. Verhasselt’s approach reflects what he told the airline: dishes ‘perfectly suited to the unique conditions on board.

The beverage programme sits in equally capable hands.

Master of Wine Jan De Clercq and beer sommelier Sofie Vanrafelghem have curated the wine and beer selections, with Bruut Festive 2022 from Bruut Winery in Gooik featuring on the wine list. Van Tricht has selected the cheeses.

The bigger picture

Brussels Airlines announced the partnership on 2 December 2025. For more than a decade, the airline has maintained its Star Chef programme as a deliberate expression of Belgian culinary identity.

Each chef creates a three-course menu grounded in Belgian products and seasonal ingredients.

Photos: Brussels Airlines

Qantas First adds on-demand dining, Aesop kits and redesigned pyjamas

From December, Qantas will redesign First Class on its A380 fleet, featuring chef Neil Perry’s signature dishes, on-demand dining, custom Aesop amenities, and premium Australian wines.

The rollout covers Singapore, London, Los Angeles, Johannesburg, and Dallas routes, with full implementation by mid-2026.

On-demand dining is the centrepiece of the redesign—passengers eat when they choose rather than at scheduled service times.

The Menu

First passengers can order from four signature Perry dishes: tartare of yellowfin tuna with gochujang, toasted sesame and baby cos; roasted Wollemi duck with orange caramel, crisp Chinese greens, golden sesame and jasmine rice; crumbed Mara lamb cutlets with shaved fennel, pine nuts, rocket, salsa verde and lemon; or Perry’s Gran Torino Torta Di Verona.

The wine programme introduces Bollinger La Grande Année 2015 as the signature champagne, alongside Pommery Cuvée Louise 2006, expanded cocktails, and Australian wine selections.

A Korean Air flight attendant in uniform presents a bottle of Bollinger La Grande Année 2015 champagne on a white cloth beside an empty glass, highlighting the airline’s commitment to sustainability with plant-based containers.

Amenities & Service Training

Custom navy Qantas designed pyjamas and loafer style slippers accompany longer journeys.

Aesop has created three exclusive, collectable amenity kit designs containing Resurrection Hand Balm, Rinse-Free Hand Wash, Cedar & Citrus Lip Salve, toothpaste, eau de parfum, luxury eyeshade, bamboo toothbrush, and 3M earplugs.

A Qantas First Class amenity kit, slippers, and Inflight Essentials pouch—reminiscent of Korean Air's plant based containers—are arranged on an aircraft side table next to a window.
A display of Aesop and Qantas Inflight Essentials kits with travel-sized toiletries in plant-based containers, earplugs, and an eye mask, set against shelves with amber bottles—a sustainable touch inspired by Korean Air’s eco-friendly approach.

Qantas International CEO Cam Wallace noted the updates reflect feedback from customer insights and inflight trials, with cabin crew undergoing intensive training to support the new service model.

The redesign supports Qantas’ Project Sunrise programme, which will extend operations into ultra long haul territory.

Photos: Qantas Airways

Korean Air rolls out plant-based meal containers

Korean Air is phasing out the plastic inflight meal containers it’s used for the past two decades, replacing them with sustainable plant-based alternatives made from straw, sugarcane, and bamboo pulp.

The rollout begins in December on select routes, then expands across the entire network by the end of 2026.

The new containers will serve main entrées on economy flights, particularly Korean and Western meal options.

The containers are manufactured from non-wood plant-based pulp that requires no tree felling.

Despite their lighter environmental footprint, they deliver strong heat resistance and maintain structural integrity throughout extended high-temperature exposure.

Korean Air estimates that the transition will reduce related carbon emissions by about 60 per cent.

“This transition to new in-flight meal containers is an essential long-term investment in environmental protection and sustainable operations,” the airline said in a statement, citing alignment with global decarbonisation targets in aviation.

In 2023, the carrier replaced single-use plastic cutlery with bamboo alternatives and introduced unbleached bamboo-fibre napkins.

The airline has also launched upcycling initiatives, converting retired cabin crew uniforms into medical pouches and repurposing end-of-cycle inflight blankets into reusable hot water bag covers.

Photos: Korean Air

Air India launches revamped global menu

Air India is rolling out a new catering programme spanning Indian regional cuisines, European bistro offerings, and pan-Asian dishes across its fleet.

The menu began service on most international ex-India routes on November 20, with progressive expansion across all international sectors and domestic services.

The initial rollout covers flights from Delhi to London Heathrow, New York, Melbourne, Sydney, Toronto, and Dubai; from Mumbai to San Francisco and New York; and from Bengaluru to New York.

A hand pours brown sauce onto a plated meat dish with vegetables, accompanied by assorted bread, butter, and cutlery on a white tablecloth.

Chef Sandeep Kalra, who recently joined Air India as part of its transformation programme, curated the offering.

Business Class

Business Class offers multi-course gourmet meals with customisable options.

The menu includes South Indian platter selections, Gen Z-focused offerings such as chicken bibimbap and matcha delice, and home-style comfort options including masala dal khichdi and stuffed parantha.

A tray with assorted breakfast items including croissants, bread rolls, fruit salad, dips, butter, chutneys, and a green smoothie, set with cutlery and a napkin.

Seoul flamed prawns, manicotti forestiere, and Mediterranean tapas round out international selections, with curated beverage pairings throughout.

Premium Economy and Economy

Premium Economy receives upgraded meal trays featuring Rajasthani besan chilla, Malabar chicken curry, and Malai palak kofta.

Economy offers balanced, wholesome options with familiar regional flavours and comparable presentation upgrades across the class.

“The new food and beverage enhancements draw inspiration from Air India’s commitment to continuous innovation and transforming the customer experience,” said Rajesh Dogra, Chief Customer Experience Officer.

“We are reimagining the inflight dining experience that resonates with the tastes and preferences of global travellers. Our thoughtfully curated menu caters to guests from different cultural affinities who prefer delectable gourmet meals.”

Cabin crew completed specialised training to support the new service rollout and enhance onboard experience across all cabins.

Virgin Australia Launches Summer Menus

Virgin Australia has unveiled redesigned Business Class and buy on board Economy class menus that feature bold, seasonal flavours and high-quality, Australian grown produce.

Economy guests have access to premium beverages and food items via buy-on-board, with complimentary tea, coffee, and water available on all services.

Business class breakfast options include homestyle eggs with bacon, tomato, Cajun potato and hollandaise sauce. French toast with banana, salted caramel, mascarpone and strawberries.

Belgian waffle with berry compote and mascarpone cheese. Mango bircher muesli with cranberry & apple granola and strawberries.

Acai & chia coconut pudding with pineapple, pumpkin seeds, cranberries and apple granola.

Scrambled eggs with bacon, beans and roasted potatoes. Tapioca mango pudding. Acai oat balls.

A person pours a drink from a bottle into a glass beside a plate of pasta, cheese with crackers, a dessert bowl, and cutlery on a table with the red curtain background, showcasing the elegance of the Hong Kong Airlines Lantau Menu.
A breakfast spread inspired by the Hong Kong Airlines Lantau Menu features pancakes with berries, coffee, orange juice, yogurt with blueberries, granola with fruit, and assorted pastries on a pink background.
A meal on a pink table from the Hong Kong Airlines Lantau Menu features a main dish of chicken, pita bread, and vegetables, accompanied by a dessert bowl, a plate with crackers and cheese, and a glass of red beverage.
A person holding a glass of orange juice over a table set with French toast, a cinnamon roll, and a bowl of yogurt with blueberries from the Hong Kong Airlines Lantau Menu.
A hand sets a plate with beef stew, white rice, and greens on a table next to cornbread, a dessert square, and a glass of pink beverage—part of the delicious Hong Kong Airlines Lantau Menu.
A plate of pancakes with berries, a slice of cake, coconut-covered balls, orange juice, and cutlery sit on a pink table with a purple placemat—just like a sweet morning from the Hong Kong Airlines Lantau Menu.

For lunch, passengers can expect a Mediterranean risoni salad with grilled chicken, feta, pickled red onion, and green dressing.

Peri peri marinated chicken salad with salsa, couscous, mint yoghurt, pickled red onion and pita bread.

Marinated lemongrass chicken with herbed rice and bok choy.

Vegetable Japchae salad with marinated cucumber & miso roasted sesame dressing. Romesco fusilli pasta with roasted vegetables.

In economy class, the new buy on board menu includes Arnott’s Tim Tams, Byron Bay White Chocolate and Macadamia Cookies, and a grazing box featuring hummus, crackers and fruit & nut mix.

A person in red clothing holds two Tim Tam chocolate biscuit packages toward the camera, standing against a pink background, reminiscent of the vibrant colors often seen in Hong Kong Airlines Lantau Menu promotions.

Premium beverages include Bundaberg sparkling drinks, Batched Strawberry Gin Sour cocktails, Chivas Regal 12-Year-Old Whisky and Havana Club Añejo 7-Year-Old Rum.

Savoury options include the Southern Style Chicken Tender Wrap, Ham and Cheese Toastie, Mainland Cheese and Crackers, Savoury Beef Snack Pie, and Sausage Roll. Archie Rose Gin and Peach Soda is available.

Ali Dunn, Virgin Australia General Manager Product & Customer Strategy, said: “Summer is our busiest travel period, so it’s the right time to introduce our wonderful new menus that deliver more choice and flavours that Australians love. Whether it’s enjoying a grazing box, sipping a premium cocktail, or having a classic eggs Benedict in Business Class, the new menus are elevated and unmistakably Virgin Australia.”

Dunn added: “We are committed to making travel more wonderful — from Pets in Cabin flights and baggage tracking, to being the first airline in Australia to offer Points redemptions inflight, our new menus are a testament to that relentless focus.”

Over the past 12 months, Virgin Australia sold 5.4 million food and beverage items onboard to Economy guests, with cheese and crackers emerging as the most purchased food item.

Hong Kong Airlines Introduces Lantau-Inspired Business Class Meals

Hong Kong Airlines has partnered with YUE, the Cantonese restaurant at Sheraton Hong Kong Tung Chung Hotel, to create a new Business Class dining programme celebrating Lantau Island’s culinary heritage.

Executive Chinese Chef Jacky Chung Chi Keung designed the menus, which will be launched in three-month rollouts starting from October 2025 through December.

The programme centres on four signature ingredients: dried shrimp, honey, dried squid, and fish maw, each representing ocean freshness from fishing villages, sweetness from mountain forests, and the sea’s bounty refined by time.

Chung brings over 30 years of culinary experience, having previously worked at Cuisine Cuisine and Lei Garden across Shanghai and Macau, before leading YUE.

Incorporating dried seafood into inflight catering at 30,000 feet presents formidable challenges.

Fish maw undergoes a precise three step treatment, braising, stewing, and simmering, to retain its tender texture throughout the flight.

Nine plates of assorted Chinese dishes with rice and soup, arranged neatly in a grid on a dark marble table—each setting includes cutlery, a gold-trimmed plate, and the refined touch of Cathay Pacific coffee served alongside.

November features sautéed garlic dried shrimp with chive flower, cordyceps flowers and bamboo fungus alongside egg fried rice.

Braised fish maw with mushrooms in oyster sauce, served with steamed rice.

December features braised pork with dried plaice fish and chestnuts, with garlic eggplant and egg fried rice. Steamed pork patty infused with dried squid and stir-fried assorted mushrooms in XO sauce with steamed rice.

Hong Kong Airlines stated: “We are thrilled to partner with YUE to offer our Business Class travellers a dining experience that profoundly blends culture and cuisine.

YUE’s dedication to infusing Lantau’s local flavours into refined Cantonese dishes perfectly aligns with our service philosophy of ‘Rooted in Hong Kong, Connecting the World’.”

Adam Cheng, Multi property General Manager for Sheraton & Four Points by Sheraton Hong Kong Tung Chung, said: “It is an honour to collaborate with Hong Kong Airlines, whose mission aligns perfectly with ours to bridge Hong Kong with the world. Chef Jacky Chung is dedicated to showcasing the rich cultural heritage of Tai O, crafting a Cantonese dining experience deeply rooted in tradition.”

All images courtesy of Hong Kong Airlines.

Cathay Pacific Introduces The Coffee Academïcs

Cathay Pacific has partnered with The Coffee Academïcs, delivering a bespoke “Cathay Blend” to Economy and Premium Economy cabins across all routes.

The Cathay Blend features a darker French roast profile, meaning the coffee beans are roasted until they are dark brown, offering a bold and intense flavor.

The blend combines beans from Vietnam and Brazil, delivering notes of dark cocoa, roasted almond, and floral honey.

This blend is developed specifically to perform at altitude, where taste perception is naturally dulled.

Coffee is brewed onboard using drip machines specially designed for aviation use, having passed all required safety regulations.

The Coffee Academics x Cathay Pacific 2

This ensures a consistently high-quality cup at altitude. Each portion is packed in a biodegradable filter designed to allow even water infusion through the grounds.

The rollout began approximately one month ago with a soft launch, during which the coffee was gradually introduced across all routes in the Cathay Pacific network.

The Coffee Academïcs branding is featured in Cathay Pacific’s inflight menu, highlighting the partnership.

Beyond the inflight service, passengers can purchase a Cathay x The Coffee Academïcs coffee kit through the Cathay Shop.

A Cathay Pacific amenity kit with a teal case, eye mask, skincare items, coaster, and insulated cup—each showcasing the airline’s branding—is displayed on a white background, reminiscent of a Lufthansa Culinary Journey in thoughtful detail.
The Coffee Academics x Cathay Pacific Packaging %E5%8C%85%E8%A3%9D 2
The Coffee Academics x Cathay Pacific Packaging %E5%8C%85%E8%A3%9D 3

The blend was created through multiple tasting sessions between The Coffee Academïcs and Cathay Pacific teams, using the same brewing equipment found onboard.

The process involved reviewing passenger preferences and addressing the challenge of serving coffee at altitude, where both taste buds and sense of smell are dulled.

The teams experimented with various roast levels and brewing methods before settling on the final French roast profile, calibrated to maximize aroma while maintaining flavor balance.

A person in a red sleeve hands a steaming cup of coffee on a tray with a napkin to someone sitting down, capturing the warmth and hospitality of the Lufthansa Culinary Journey.

“This strategic collaboration with Cathay Pacific is a proud milestone for The Coffee Academïcs,” said Jennifer W.F. Liu, Founder of The Coffee Academïcs.

“It allows us to bring the taste of Hong Kong to a global audience while sharing our passion for quality and innovation. For me, this partnership represents a moment to showcase our in-house capabilities and commitment to crafting exceptional coffee experiences, now available to travellers across the world.”

Founded in 2012, The Coffee Academïcs operates a 930-square-metre roastery in Hong Kong and runs a network of 40 coffee shops across Hong Kong and Southeast Asia.

The company roasts 100% of its beans locally in Hong Kong. All products are SGS certified to meet safety standards and ensure they are free from harmful or carcinogenic substances.

Images courtesy of Cathay Pacific & Coffee Academïcs

Lufthansa Group Launches “Culinary Journey” Meal Pre-Order Platform

The new airline-managed system, available through apps, websites, and email links, replaces the external pre-order portal to provide customers with greater convenience and faster booking access.

Lufthansa Group discontinued the pre-flight-shopping.com meal pre-order service and launched Culinary Journey on October 27, 2025.

Passengers now see a notice that the Preflight Shop is no longer available and are redirected to airline-specific Culinary Journey pages for Lufthansa, SWISS, and Austrian Airlines.

The platform, accessible via airline apps, websites, or pre-departure emails, streamlines meal pre-ordering by consolidating digital menus, pre-order options, and customer feedback.

Passengers enjoy a unified online experience for all flights and travel classes across the three carriers.

Platform Access and Multi-Carrier Integration

Culinary Journey automatically presents meal selections based on passenger bookings. The system supports multi-leg journeys with different Group carriers, allowing passengers to pre-select meals for all segments through a single platform.

“For the first time, customers flying with Lufthansa, SWISS and Austrian Airlines can see all their food and beverage options for their flight at a glance – even on connecting flights with different airlines,” according to Caroline Drischel, Senior Vice President Customer Journey for the Group.

Long-Haul Business and First Class Offerings

Long-haul passengers can choose from up to nine main courses, some exclusive to advance orders. This ensures preferred dishes are available regardless of service order or cabin location.

Short and Medium-Haul Service

On shorter flights, passengers can pre-order buy-on-board items such as sandwiches, bowls, salads, and cakes, with a 10 percent discount for advance orders. This system also supports better catering planning and reduces food waste.

A smartphone displays an airline meal selection screen featuring Viennese schnitzel with potato salad as a qantas food upgrade option, priced at 12.40 EUR.
A smartphone displays a Lufthansa meal selection screen, featuring a pre-order meal option with a sandwich, fruit, and dessert—similar to the qantas food upgrades available for travelers seeking more personalized in-flight dining.
A person holds a smartphone displaying the Lufthansa onboard menu and meal options, highlighting features similar to Qantas food upgrades, with a blurred indoor setting in the background.

Operational Parameters

Meal pre-selection is currently available only on long-haul flights departing from Frankfurt and Munich. The service does not cover flights from outstations, including transatlantic departures from North America.

Pre-orders are typically available about three weeks before departure, though timing may vary by route and date.

Service Features

The platform includes a direct feedback mechanism that allows passengers to share meal preferences and comments to inform service development.

The Culinary Journey system replaces the previous pre-flight-shopping.com interface, which operated as a shopping-style experience and required passengers to navigate multiple flight segments separately, even when only one was eligible for meal selection.

Images courtesy of Lufthansa.