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
A British Airways flight attendant smiles warmly as she serves a passenger a cup of coffee on the airplane, her service as refreshing as the sparkling wine they offer.
A passenger enjoys a meal on a British Airways flight, savoring a salad, crackers, soup, and a main dish with mozzarella and tomatoes. They hold a fork in one hand and elegantly sip sparkling wine from the other.

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.

Photos courtesy of SAS

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)
A bottle of sparkling wine next to a filled glass on a white surface evokes the elegance of Air Macau meals, with soft shadows cast by gentle light.
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.

A bottle of sparkling wine and a filled flute glass rest elegantly on the surface, their allure heightened by a bold red and dark background. Perfectly pairing with Air Macau meals, this scene captures the essence of indulgence with every bubbly sip.
A hand holds a champagne glass while sparkling wine is being poured from a bottle, creating bubbles, much like the effervescent delight of Air Macau meals. The glass rests on a white napkin on a light surface.
A person holding a filled champagne flute, dressed in a dark outfit with a red patterned scarf, exudes an air of refined elegance reminiscent of enjoying Air Macau meals high above the clouds.

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.

Photos courtesy of British Airways

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.

Photos courtesy of servair

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.

A man speaks at a podium labeled "Korean Air," with a large image of a Korean Air airplane in flight displayed behind him, highlighting the airline's renowned service, including exquisite Korean Air meals.

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.

A variety of gourmet dishes, reminiscent of a Qantas Economy meal service upgrade in 2025, neatly arranged on white plates. The selection includes soup, seafood, salads, bread, and desserts, all elegantly set against a gray background.

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)
A white bowl showcases octopus, olives, peas, and greens. In the background, plates display a meat dish, kimchi, and assorted vegetables—a glimpse into the Qantas Economy meal service upgrade 2025.

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.

Photos courtesy of: Korean Air

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.

An airline meal served on a tray table, including a wrapped dish, a cup of orange beverage, a slice of bread on a napkin, and a packet of cutlery.On a Swiss Senses economy class flight, enjoy a tray featuring chicken salad, fresh bread with avocado spread, a refreshing can of soft drink, and a soothing cup of green tea on your tray table.
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.

A bottle of Lune gin, a glass with an orange slice, and a croissant rest on a table against a silver textured backdrop, evoking the elegance of Qantas' Economy meal service upgrade for 2025.
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.

Photos courtesy of: Qantas, Four Pillars Gin.

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.

Air New Zealand enhances the dining experience on Flight 1345 with a meal tray featuring scrambled eggs, hash browns, bread, butter, dessert, salad, cutlery set, refreshing water, and their newly launched red wine—all elegantly presented on a white surface.

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.

A bottle of white wine, a glass of wine, and cheese cubes in a bowl sit alongside a paper napkin with the "SWISS" logo and a red "SWISS Economy" menu on the table. It's reminiscent of when Air New Zealand launched its wine selection with flight 1345.

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.

swiss economy class breakfast box
Swiss airlines economy class meal european flights
Swiss airlines economy class meal european flights

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.

689969

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.

All photos courtesy of Swiss.

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.

A person pours red wine from a bottle into a glass, with a hand holding the glass. The softly lit scene evokes the intimate ambiance perfect for Ramadan meals, where stories are shared and moments cherished.

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.”

A person gracefully pours white wine from a bottle into a glass, evoking the anticipation of enjoying it alongside delightful Ramadan meals, with a softly blurred background enhancing the serene ambiance.

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.”

All photos courtesy of Air New Zealand.

CATRION & flynas Offer 300,000 Free Iftar Meals During Ramadan

Riyadh, 1 March 2025 – In a significant gesture of generosity and hospitality, CATRION, a leading provider of inflight catering services, has partnered with flynas, the Middle East’s premier low-cost airline, to offer over 300,000 complimentary Iftar meals to passengers during the holy month of Ramadan.

This special initiative ensures that fasting passengers can break their fast comfortably in the air, enhancing their travel experience.

Dr. Rashid Al-Arfaj, Executive Vice President of In-Flight Catering at CATRION, and Mr. Fahad Al-Mulhem, Vice President of Customer Experience at flynas, formalised the agreement.

For the first time, passengers flying on flynas during Iftar will receive complimentary meal boxes containing a range of options to help break their fast.

Typically, passengers must pre-order and pay for their meals. Still, this unique collaboration ensures that all passengers travelling at Iftar time will be offered a thoughtfully prepared meal at no additional cost.

The meals will include essential ingredients like dates, water, and laban and nutritious and fulfilling options suitable for breaking the fast.

“We are honoured to collaborate with flynas to provide over 300,000 passengers with the chance to enjoy a special Iftar meal during Ramadan,” said Dr Rashid Al-Arfaj.

“This initiative reflects CATRION’s dedication to not only meeting the dietary needs of passengers but also enhancing their overall experience with culturally sensitive offerings during the holiest month for millions of Muslims worldwide.”

The collaboration with CATRION further solidifies flynas’s position as a customer centric airline focused on enhancing the overall travel experience, especially during the Ramadan season.

“We are proud to give our passengers such a thoughtful gesture during Ramadan,” said Mr. Fahad Al-Mulhem.

“With this initiative, we aim to make our passengers’ journeys more comfortable and meaningful, aligning with our commitment to exceptional service. It’s a great honour to offer complimentary Iftar meals to all passengers, reinforcing our dedication to quality, service excellence, and customer care.”

CATRION has established itself as a leading name in inflight catering and integrated hospitality services, providing fresh, high-quality meals. This partnership with flynas demonstrates the company’s ongoing commitment to meeting passengers’ needs.

Through partnerships with major airlines like flynas, CATRION plays an essential role in the global aviation food and beverage industry.

All photos courtesy of Catrion.

Swiss Brings the Flavours of Canton Uri Inflight

Zurich, Switzerland February 27, 2025 – SWISS International Air Lines (SWISS) is taking its passengers on a gourmet journey to the picturesque canton of Uri in central Switzerland.

As part of its ongoing ‘SWISS Taste of Switzerland’ inflight culinary program, SWISS will introduce an exclusive menu for First Class and Business Class passengers, created by Joshua Lüscher, from the Zwyssighaus restaurant in the village of Bauen.

For the next three months, Starting March 5, 2025, travellers aboard SWISS long-haul flights from Switzerland will experience the finest of Uri’s flavours crafted by Lüscher, who has earned 15 GaultMillau points for his culinary talent.

A chef in a white uniform and glasses stands confidently in a kitchen doorway, hands resting on the countertop, ready to prepare exquisite Emirates iftar meals.

Known for its serene setting by Lake Lucerne, Bauen in Canton Uri is the perfect inspiration for these dishes, combining the region’s culinary traditions with modern flair.

“We’re extremely excited to bring the authentic taste of Canton Uri to our inflight guests,” says Julia Hillenbrand, Head of Brand Experience at SWISS.

“Joshua Lüscher’s creations are the perfect blend of traditional Uri fare with contemporary innovation, reflecting both our culinary heritage and the global aspirations of SWISS. These meals promise to surprise and delight our guests with bold flavours and rich Swiss history.”

Chef Joshua Lüscher shares his enthusiasm: “It’s truly an honour to work with SWISS and present a part of our Uri culture at such lofty heights. I’m excited for passengers to experience our food in a new way, bringing something unique and personal from the shores of Lake Lucerne to their seat.”

The Dishes

In First Class, passengers will be treated to a starter of tatar of cured pikeperch with mustard pickles, served alongside marinated white asparagus. The main course options include a tender veal steak with herb butter jus, green pea, and potato purée.

A plate featuring steak, potatoes, and greens sits elegantly on a table with bread, wine, and water. Condiments and a Swiss First menu add to the setting, while the knife, fork, and spoon rest neatly on a napkin—reminiscent of luxurious Emirates iftar meals.
A delightful emirates iftar treat: a small tart with cream, ice cream, and fresh fruit slices elegantly placed on a rectangular plate. It's perfectly accompanied by a cup of coffee, a glass of water, and an enticing glass of amber liquid on the pristine white table.

Alternatively, guests can opt for goat meatballs in velouté with crayfish and clam sauce, bringing an unexpected yet delicious twist to the traditional Swiss fare. To end the meal, passengers can indulge in a dulce de leche tartlet with poached pear.

In Business Class, passengers can look forward to a revamped classic starter of Vitello salmon with capers and toasted brioche. The main course options include braised beef shoulder and jus with morels paired with ribelmais polenta or chicken breast with Casimir curry sauce.

For dessert, a lemon cake with mascarpone and verbena gel adds a refreshing and tangy finish.

A gourmet meal on a tray features salmon with herbs, salad, bread, cheese, and butter, paired perfectly with a glass of white wine and water—a luxurious experience reminiscent of Emirates’ exquisite Iftar meals in the sky.
Meal tray featuring sliced meat, mashed potatoes, and carrots, reminiscent of Emirates iftar meals. Paired with cheese, dessert, butter, a glass of red wine, water, and utensils on a napkin.
A cup of coffee paired with a chocolate piece, alongside a glass of water, amber-colored liquid reminiscent of Emirates iftar meals, and a dessert adorned with cream and mint rest elegantly on a white surface.

For Premium Economy Class travellers, the culinary experience also takes inspiration from Uri’s traditional flavours. A beef stew with red wine sauce and a fruity rhubarb tiramisu await to end the meal on a sweet note.

Lüscher’s menu also includes braised beef shoulder, lamb shawarma, chicken machboos, and a range of traditional Arabic desserts.

Canton Uri

Canton Uri is known for its alpine terrain, historical significance, and strong culinary heritage.

A lakeside town with colorful houses, a white church with a dome, and a boat docked in the water creates a serene escape. Amidst the green hills and trees, it feels as inviting as an Emirates iftar meal at sunset.

The region’s cuisine has been deeply connected to its geography, offering hearty, flavorful meals that reflect both the agricultural and alpine lifestyle.

The village of Bauen, home to Zwyssighaus, offers breathtaking views of Lake Lucerne and the surrounding mountains.

“Uri is a place where food connects to tradition but also invites creativity,” Lüscher adds. “It’s about honouring the land while pushing culinary boundaries. I’m thrilled to see this come to life at 30,000 feet with SWISS.”

Swiss Tradition

SWISS’s ‘Taste of Switzerland’ program has been integral to the airline’s offerings for over two decades. Every quarter, a new region of Switzerland is showcased, with top chefs creating dishes highlighting local specialties. S

WISS collaborates with gategourmet, its catering partner, to ensure that these high quality creations are served fresh and at their best, elevating the onboard dining experience for passengers.

“The ‘Taste of Switzerland’ program aims to allow our passengers to experience the diverse culinary landscapes of Switzerland right from their seats,” says Hillenbrand.

“With Lüscher’s inventive take on Uri cuisine, we’re giving travellers a taste of the heart of Switzerland, no matter where they are in the world.”

All photos courtesy of Swiss.

Emirates Supports Fasting Passengers During Ramadan

Dubai, UAE, February 27, 2025 — Emirates is enhancing the travel experience for its passengers during the Holy Month of Ramadan, offering a range of services designed to support fasting customers and reflect the spirit of togetherness and generosity.

From Ramadan meal boxes to unique content and tailored crew training, Emirates goes above and beyond to make the journey more comfortable and meaningful.

Ramadan Iftar Boxes and Special Meals Onboard

Emirates will offer Ramadan Iftar boxes onboard across all cabin classes to help passengers break their fast in comfort. These thoughtfully designed meal boxes, featuring geometric patterns inspired by traditional Islamic art, include light bites such as hummus, moutabal, dates, sweet treats, and options like chicken zaatar wraps and lamb shawarma.

Passengers can enjoy these meals in addition to the regular hot meal service.

For passengers flying to Jeddah and Medina for Umrah, the airline is also offering Ramadan boxes specifically for them.

Ramadan in the Emirates Lounges

Passengers can also enjoy a traditional Iftar experience at Emirates Lounges at Dubai International Airport (DXB), where Arabic sweets, dates, and coffee are served.

Unique dishes like lentil soup, Arabic mezze, lamb mandi, and pistachio kunafa offer a taste of Ramadan hospitality.

For a peaceful worship experience, Emirates lounges are equipped with dedicated prayer rooms and ablution facilities.

A table with a variety of dishes, including grilled meats, rice with vegetables, salads, pastries, macarons, and stuffed dates on ornate plates and bowls. Amidst the feast is a steaming pot of Porter Airlines coffee, adding a delightful aroma to the vibrant spread.

Iftar at Boarding Gates

Emirates is distributing complimentary Iftar boxes containing water, laban, dates, and fruit for fasting passengers at boarding gates to help them break their fast just in time for departure.

Unique Flight Timing Technology

Emirates uses a unique tool to ensure passengers can break their fast at the correct time while flying. The system calculates accurate imsak (time to begin fasting) and Iftar (time to break the fast) based on the aircraft’s location, altitude, and the sun’s position. Passengers are informed of the exact time for Iftar via a captain’s announcement.

Ramadan Content and Entertainment

Onboard, passengers can access various Ramadan-related religious content and popular TV series on Emirates’ ice entertainment system, including religious shows in Arabic and Urdu. The Holy Qur’an and a wide range of Arabic dramas and music are also available to further enrich the travel experience during the Holy Month.

Emirates’ Ramadan Awareness Training for Staff

Emirates offers extensive Ramadan awareness training for its cabin crew and ground teams. This training helps staff understand the cultural significance of Ramadan and prepares them to accommodate the needs of fasting passengers.

All photos courtesy of Emirates.

Porter Airlines Partners with Café Saint-Henri

TORONTO and MONTREAL, February 19, 2025—Porter Airlines has announced a new partnership with Café Saint-Henri, bringing premium, sustainably sourced coffee to its growing North American network.

Now, passengers can enjoy meticulously crafted coffee designed to enhance flavour at altitude, offering a richer inflight coffee experience.

Inflight Coffee Experience

Café Saint-Henri, a rMontreal-based coffee roaster, has carefully selected and roasted coffee beans to adapt to the unique conditions of inflight consumption.

“At altitude, sensory perception changes,” explains Thibaut Paggen, Coffee Department Manager at Café Saint-Henri.

“We considered this when crafting this coffee, ensuring that the beans are both high-quality and roasted to enhance the flavour at cruising altitude.”

The airline has a long history of elevating the passenger experience by offering thoughtfully selected local brands, including partnerships with Jackson-Triggs wine and Balzac’s Coffee Roasters.

The addition of Café Saint-Henri’s coffee to the inflight menu is a natural extension of Porter’s approach to offering local brands.

The inside of an airplane with many people sitting in the seats.

Coffee Crafted with Care

The selection process—from bean sourcing to roasting in Montreal—is designed to deliver the best possible cup for passengers at 30,000 feet.

“This coffee represents a significant step forward in the in-flight dining experience,” said Julian Low, Vice President of Corporate Development at Porter Airlines.

“Partnering with Café Saint-Henri brings an unrivalled coffee experience to our complimentary catering menu, which already features premium Canadian brands that share our values of excellence and sustainability.”

A Shared Commitment to Quality

Sébastien Grenache, President of Café Saint-Henri, expressed, “It’s an honour to partner with Porter Airlines and introduce this special coffee to travellers.

We share the same mission: to offer the best for our customers, and we are excited to bring our passion for coffee to the skies.”

As both companies continue to prioritise sustainability and customer experience, this partnership is set to redefine how passengers experience coffee while travelling.

Café Saint-Henri’s coffee will be served across Porter’s fleet of Embraer E195-E2 and De Havilland Dash 8-400 aircraft.

STARLUX’s Exclusive Wagyu Sukiyaki Experience Takes Flight

February 18, 2025 – STARLUX Airlines is redefining inflight dining with an exclusive wagyu sukiyaki kaiseki set developed in partnership with renowned Japanese restaurant Ningyocho Imahan.

The restaurant was established in 1895, is located in Tokyo, and serves top-quality Kuroge Wagyu beef in its Sukiyaki, Shabu-shabu, Steak and Kaiseki cuisine.

This dining experience debuted in July 2024 on first and business class flights between Tokyo and Taipei and quickly became a passenger favourite—garnering over 90% pre-selection rates by year-end.

A traditional Japanese meal featuring a ceramic bowl of ramen brimming with vegetables and a leaf-shaped platter adorned with various garnishes, a rolled dish, and a decorative leaf, all elegantly presented on a black oval tray.
Screenshot

Inflight Kaiseki

Crafted over six months and rigorously tested at Gategourmet Japan’s Narita facility, the menu captures the precision and artistry of Imahan’s signature dishes. Imahan’s executive chefs, Takashi Sakamoto and Katsutoshi Aoki, played a hands-on role in developing and ensuring that every element stays true to its legendary flavours.

One standout dish, Nanban Zuke Wakasagi, features delicately marinated Japanese smelt and requires 16 hours of preparation.

Seasonal items like maple leaf-shaped carrots in autumn and plum blossom garnishes in winter enhance the meals.

Every ingredient is hand-selected to meet STARLUX’s strict quality and safety standards, reinforcing the airline’s commitment to offering an elite in-flight dining experience.

A group of ten people posing inside an ANA airplane cabin, with four seats visible. Some are sitting while others stand behind the seats, reminiscent of a cozy ramen shop with overhead compartments storing memories instead of ingredients.
Screenshot

Innovation in the Skies

Since its launch in 2021, STARLUX has built a reputation for high-end dining partnerships, starting with Hutong Yakiniku in economy class.

Now, the airline is setting a new business and first class benchmark, staying ahead of competitors by continuously innovating. Chairman Zhang Guowei has made it clear that offering an exceptional dining experience is a core part of the STARLUX brand.

One of the biggest challenges in serving sukiyaki on airplanes was finding a substitute for the traditional raw egg. To meet aviation food safety regulations, gategourmet Japan collaborated closely with the chefs at Imahan to develop an alternative.

By December 2024, gategourmet Japan had already produced 5,000 Imahan meals, with continuous refinements to balance flavours and textures for high-altitude dining.

The attention to detail included fine-tuning the agar-agar ratio in yam jelly and optimising the richness of the sukiyaki broth post-reheating.

According to gategourmet Japan’s Senior Account Manager, Chang Suhao, STARLUX’s meals require twice the preparation time and significantly higher costs than comparable airline offerings.

However, the airline remains steadfast in offering an unparalleled dining experience.

While many airline meals are forgettable, STARLUX’s partnership with Ningyocho Imahan sets a new standard that travellers will enjoy.

All images courtesy of gategourmet and STARLUX

ANA Rolls Out Plant-Based “ANA Original Ramen” on International Flights

Tokyo, February 14, 2025 – Starting March 1, 2025, All Nippon Airways (ANA), Japan’s most prominent and consistently 5-star airline, is adding a fresh, plant-based twist to its in-flight offerings with the launch of ANA Original Ramen.

As a light meal option in both First and Business Class on international flights, these two new ramen varieties are designed to offer passengers flavorful, satisfying choices that cater to various dietary preferences.

ANA will offer two distinct ramen flavours: Negi Miso Ramen, served on flights departing from Japan, and Tonkotsu Style Ramen, available on flights departing from overseas.

Both dishes are made with plant-based ingredients, offering a modern and delicious take on traditional Japanese ramen that caters to those seeking more sustainable and inclusive meal options.

In-flight meal from the dnata Western Sydney Airport facility features a bowl of noodles in broth, a cup of vanilla ice cream, butter, utensils, and napkins on a tray.

“We’re always looking for ways to enhance the passenger experience, and introducing these unique ramen dishes is just one example of our commitment to evolving in-flight dining,” said Tomoji Ishii, Executive Vice President of Customer Experience Management and Planning at ANA. “These new ramen options not only celebrate authentic Japanese flavours but also provide choices for customers with dietary needs.”

What’s On The Menu?

From Japan:

  • ANA Original – Negi Miso Ramen – A hearty, flavorful bowl featuring Hokkaido miso and vegetable broth seasoned with garlic and ginger for a bold and rich taste. Paired with chewy, medium-thick noodles and a vibrant trio of green onions.

From Overseas:

  • ANA Original – Tonkotsu Style Ramen – A creamy, rich ramen with a sesame paste-based broth and a blend of vegetables. With extra-thin noodles and classic Fukuoka toppings like kikurage mushrooms and red ginger.

Where to Find ANA Original Ramen:

These new ramen options will be available in First and Business Class on ANA-operated international flights, including:

  • U.S. routes like Seattle, San Francisco, Los Angeles, Chicago, New York, Washington D.C., Houston, and Honolulu
  • Canadian and Mexican routes, including Vancouver and Mexico City
  • European routes such as London, Paris, Frankfurt, Munich, Brussels, Vienna, Milan, Stockholm, and Istanbul
  • Popular destinations across Asia and Oceania, including Singapore, Bangkok, Jakarta, Kuala Lumpur, Ho Chi Minh City, Hanoi, Delhi, Mumbai, Sydney, and Perth

Given the limited availability of these delicious bowls, look for the new ramen dishes on your next international flight with ANA.

dnata to Open $17M Inflight Catering Facility at Sydney’s New Airport

Sydney, Australia – 11 February 2025 – dnata Catering & Retail is set to become a key player at Sydney’s new Western Sydney International (Nancy-Bird Walton) Airport (WSI), investing $17 million in a state-of-the-art inflight catering facility.

The facility will be located within the airport’s Cargo Precinct, will produce three million meals annually, supporting domestic and international airlines.

A Strategic Investment in Australia’s Aviation Future

Dnata’s expansion at WSI reinforces its long-term commitment to the Australian aviation industry. Mark Stubbings, Chief Commercial Officer of dnata Catering & Retail Australia, highlighted the company’s focus on innovation and local sourcing:

“Our highly trained team and cutting-edge facility will provide airlines and passengers world-class meals made from fresh, local ingredients. We are excited to be part of WSI’s journey as it establishes itself as a leading international aviation hub.”

The investment will generate over 200 new jobs over the next decade, with recruitment for chefs, drivers, and catering attendants beginning in 2026.

WSI’s Vision for a Connected, Efficient Airport

WSI CEO Simon Hickey emphasized the airport’s rapid progress and its appeal to top-tier airlines, stating:

“dnata’s presence in our Cargo Precinct offers significant operational efficiencies, including direct airside access and seamless integration with the terminal. Additionally, WSI’s location in Sydney’s multicultural heartland provides access to some of Australia’s best local produce, further elevating inflight dining experiences.”

The 3,200 m² facility will offer the latest sustainability initiatives, featuring energy-efficient equipment, a recycled water system, and a waste treatment plant. As demand grows, dnata can expand the site to 6,400 m², ensuring long-term scalability.

Construction is underway, and completion is expected in late 2026, in line with WSI’s planned opening.

All photos courtesy Dnata

New Snacks and Drinks on Jetblue

JetBlue is kicking off the spring travel season with onboard upgrades, bringing its passengers fresh flavours, premium snacks, and new entertainment options.

From an expanded beverage lineup to curated seatback content, the airline continues to refine its inflight experience across all cabins.

Even More Snacks for EvenMore® Customers

JetBlue’s EvenMore® customers will now receive a premium snack as part of their perks: Tiny Tate’s Chocolate Chip Cookies.

Two hands exchanging a green package of Tate's Bake Shop chocolate chip cookies in front of a vending machine, reminiscent of the delightful treats found in Qatar Airways kids packs.

These bite-sized treats from the renowned New York-based brand offer the same crispy texture and buttery flavour as their classic counterparts.

New Beverages in Core

JetBlue’s Core cabin passengers can now enjoy a new beverage lineup.

The airline has introduced Montauk Brewing Company’s Surf Beer, a crisp golden ale with a smooth, slightly hoppy taste, brewed on Long Island’s East End.

Additionally, blackberrybubly® is replacing limebubly®, giving passengers a bold and fruity new sparkling water option.

Mint Class Dining & Wine Refresh

JetBlue’s premium Mint class is rolling out a refreshed seasonal menu featuring new wine selections and elevated dining experiences. February’s selections include sparkling JJ Vincent Crémant de Bourgogne, crisp Burgans Albariño, rich Domaine Roulot Bourgogne Blanc, and a Cousins Napa Cabernet Blend.

March will see the introduction of Dama Brut Nature Cava, a bright Spanish sparkling wine, and Buona Notte Mortadella Skin Contact, a floral orange wine.

On select flights, Mint passengers can savour an all-new Caribbean-inspired menu with grilled mahi mahi with plantain mash and pineapple, jerked chicken with Pad Thai noodles, and a marbled sweet potato cake with coconut rum cream sauce.

Meanwhile, on transatlantic and domestic flights, Mint customers will continue to enjoy Bar Pasquale’s Mediterranean-infused menu, featuring dishes like baked rigatoni with wild mushrooms and ricotta pancakes with lemon marmalata.

JetBlue continues to elevate its inflight experience, blending premium flavours and thoughtful perks across all cabins. Whether it’s a refreshing new beverage, an upgraded meal in Mint, passengers can expect an upgraded experience.

All photos courtesy of Jetblue