15 Mar 2006
Sir Richard Branson�s Favourite British Dessert Included In The Menu.
Virgin Atlantic is delighted to announce that it has developed a new menu specialising in British produce for its Upper Class passengers onboard flights originating from the UK from the 15 March until the 6 June 2006.
Virgin Atlantic will be offering Upper Class passengers a wide variety of freshly prepared food that will combine the following elements � home grown British produce with a modern twist on traditional and where possible, using the best local seasonal ingredients from regional suppliers.
Passengers can sample a range of British food choices. Starters will include dishes such as spring herb salad with Scottish Loch Fyne smoked roasted salmon to leek and potato soup with Welsh rarebit toast. Main courses range from �Porky White� Surrey sausages served with champ and Newcastle Brown ale gravy, (these sausages have recently won �Britain�s Best Sausage� award) to potato thatched vegetable cottage pie served with spring greens. Desserts such as Richard Branson�s favourite British choice � warm Rhubarb crumble with Beechdean Farmhouse Dairy vanilla ice-cream will be on the new menu.
Sir Richard Branson, Chairman of Virgin Atlantic, commented:
�The superb variety of freshly produced British food being offered onboard over the next three months is bound to get our Upper Class passengers taste buds tingling!
�It also means that we are able to support British producers and suppliers and expand the use of organic, free range and natural products which is fantastic.�
Launched in November 2003, the Upper Class Suite is a unique product which consists of a reclining leather seat for take off, a place to sit and eat a proper meal opposite your partner, the longest fully flat bed in the world with a proper mattress for sleeping on, a private onboard bar to drink at with your friends and four limousines per return trip.
For further information please contact:
The Virgin Atlantic Press Office on 01293 747373
or log onto
