United Adds 30 Chef’s Table Dishes From 11 Chefs to Polaris Menu

United have announced the next rotation of its Chef’s Table programme with 30 new dishes from 11 chefs across 10 cities for Polaris international business class passengers. The menus will be available from 1 November to 31 December, and the programme will continue to rotate seasonally into 2027.

Each chef’s meal is served on either the lunch or dinner flight out of the city that inspired the recipes. Polaris customers pre-order via united.com or the United app between five days and 24 hours before departure. Each chef provides an amuse-bouche, a salad and an entrée.

United says over 60k customers have had the first menu rotation (launched 1st August) and that satisfaction scores for that meal were nearly 20 points higher than for other pre-ordered meals. The release doesn’t mention what scale the scores are on.

Aaron McMillan, United’s Managing Director of Hospitality Programs, said: “With this next menu rotation, we’re building on that foundation, introducing new flavours and chef-driven dishes that bring a greater sense of culinary discovery to the inflight experience.”

On the West Coast, Nancy Silverton at Osteria Mozza is serving a spiral meat lasagna with passato and taleggio sauce (from LA), and David Barzelay at Lazy Bear is serving a grilled rack of lamb with carrot barbecue sauce, cured carrots and chicories (from SF).

From Denver: Penelope Wong at Yuan Wonton has char siu pork with celeriac Yukon puree, anise-glazed rainbow carrots, garlic-ginger confit and pickled onion. From Houston: Justin Yu at Theodore Rex serves poached chicken breast with garlic-lemongrass anchovy curry, coconut Carolina Gold rice, aromatic herbs, and marinated cucumber.

In the Midwest, Jenner Tomaska of Esmé serves a roasted chicken breast stuffed with a chicken and mushroom mousseline, with morels, fava beans and burnt onion jus from Chicago.

Ent Ginger Soy Glazed Chicken Chef Tashi Gyamtso

App Dungeness Crab Louis Chef David Barzelay 1

Salad Radicchio Salad Chef Penelope Wong 1

On the East Coast, Fariyal Abdullahi of Hav & Mar has chicken breast glazed in chermoula, served with cumin-spiced rainbow carrots and preserved lemon pearl couscous from Newark. Isabel Coss and Matt Conroy of Lutèce and Pascual have a duck leg enchilada with queso Oaxaca, crema, roasted sweet potatoes and salsa roja from Washington, D.C.

Internationally, Tomos Parry of Mountain and Brat serves grilled halibut with parsley-garlic potatoes, seaweed sauce, lemon spinach, and crispy garlic and lemon oil from London. Manu Buffara of Manu offers roasted beef with natural jus, bean pirao, sautéed collard greens and fresh herb cumari pepper relish from São Paulo. From Tokyo, Tashi Gyamtso of Jimgu serves ginger-soy-glazed chicken with Japanese curry ratatouille and sesame-crusted potatoes.

Silverton’s menu has the Mozza caprese with slow-roasted cherry tomatoes and burrata. Barzelay’s has the Dungeness crab Louis with bay shrimp, butter lettuce and Ritz crackers. Parry’s has the roasted pumpkin with rosemary stracciatella, pickled apples and hazelnuts.

Customers can also watch exclusive Chef’s Table content on the seatback screens and select episodes of the Chef’s Table: Talks podcast (hosted by series creator David Gelb).

Photos: United Airlines

Nik Loukas

Nik founded Inflight Feed in 2012, blending his passion for inflight dining with over a decade of experience in the airline industry. For the past 13 years, he has travelled the world, exploring and reviewing airline meals across countless carriers.

CNN Travel, The New York Times, and BBC World News have featured Nik’s expertise. When he’s not on the ground, you’ll find him at 35,000 feet, camera in hand, capturing the unique flavours of air travel. Follow his inflight meal adventures on Instagram: @InflightFeed.

Hot Chips Land on Virgin Australia’s Economy Menu

From 27 October, Virgin Australia will offer hot chips with aioli on its buy-on-board Economy menu. A new Business Class menu will launch on 11 November.

From 27 October, passengers can buy hot chips and the returning Cheeseburger Toastie on eligible flights longer than 1.5 hours, subject to availability.

Virgin Australia says it has sold over 50,000 toasties since it launched in May 2026.

Virgin Australia October 2026 Menu Refresh Boss Iced Coffee Matcha Latte and Apple Cinamon Oat Slice

Virgin Australia October 2026 Menu Refresh Cheeseburger Toastie Jose Cuervo Margarita and Hot Chips

Virgin Australia October 2026 Menu Refresh Hot Chips

The chips are made from skin-on potatoes, which the airline says helps reduce food waste. They are packed to let air flow through, heated in the onboard ovens, and served with aioli, salt, and pepper.

Andrew Cleary, Chief Customer Officer at Virgin Australia, said: “Hot chips are a great example, with no Australian airline believed to have served them onboard before. It’s taken months of testing to get them hot and crispy in the air.”

The Economy menu now includes matcha lattes, the airline’s own take on a Chicken Caesar wrap, BOSS Iced Latte Coffee, chai lattes, and a Jose Cuervo Sparkling Margarita.

The refreshed Business Class menu, from 11 November, adds new breakfast, lunch and dinner dishes, included in the Business Class fare. Virgin Australia says guest feedback and taste testing helped create these options.

Breakfast options include an egg-and-cheese quesadilla with sour cream and salsa, cheesy scrambled eggs with bacon and Boston beans, a chorizo, pumpkin, and fetta frittata with tomato relish, Bircher muesli with strawberry and rhubarb compote, and mango and coconut chia pudding.

For lunch and dinner, choices include seared beef with roasted vegetables, potato, and rosemary jus; stir-fried beef in black bean sauce with rice and Asian greens; crumbed chicken with broccoli, spiced potato, and a lemon, caper, and dill sauce; and beef bolognese with parmesan.

Virgin Australia October 2026 Menu Refresh Business Class Lunch Dinner Seared Beef Fillet with Rosemary Jus Beef Bolognaise with Parmesan Pasta Pesto Salad Foccacia and Berry Chocolate Cheescake

Virgin Australia October 2026 Menu Refresh Business Class Breafkast Banana Bread with Mascarpone Strawberry Egg Cheese Breakfast Quesadilla and Yoghurt

There is also an Asian beef noodle salad and a pasta pesto salad with beetroot and fetta. Dessert options are walnut brownie cake and berry choc cheesecake.

Velocity Frequent Flyer members can still use Points to pay for eligible onboard food and drinks with a linked Visa card. These menus are available on eligible domestic and short-haul international flights.

Photos: Virgin Australia

Nik Loukas

Air India launches restaurant-style dining in Business Class on its UK routes

Air India now offers a multi-course dining service in Business Class on long-haul flights between India and the UK, including Heathrow, Gatwick, and Birmingham.

The airline plans to roll out this service to its Airbus A350, Boeing 787-9, Boeing 777-300 fleet, and other international routes over time.

Passengers are served on linen-covered tables with individually plated courses and separate tableware for appetisers, main dishes, and desserts, instead of the usual tray.

Air India says this setup allows for a more relaxed dining experience.

The Vista Verve service features new tableware, including plates for appetisers, main courses, snacks, desserts, and cheese, along with a signature glass and a custom-designed espresso cup.

A highlight of the collection is a cruet set shaped like a Martaban, a traditional jar used in Indian homes to store flavours and family recipes.

Air India has adapted this design for use on board.

This new dining service is part of Air India’s broader fleet program, which also features new A350s, custom-built 787-9s, and updated cabins.

Photos: Air India

Nik Loukas

airBaltic Begins Rolling Out In-Seat Ordering for airCafe Food and Drink

The Inflight Feed Take: The change is in how the order gets to the crew, not in who brings it. Cabin crew still carry every order to the seat. Real-time availability and pricing should also spare passengers from asking for something that has sold out, though the release doesn’t say how often that happens.

airBaltic is now offering the ability to order food and drinks from the airCafe menu using personal devices via its Skynet system on board, after which the flight attendants will bring the order to the passenger’s seat.

The service will be rolled out gradually to all flight groups, beginning with short and mid-haul flights, and will be offered on aircraft equipped with Starlink.

Passengers who have connected to the onboard internet can access the airCafe ordering service via the Skynet home page, through the airBaltic app, or by scanning the QR code found in the Baltic Outlook magazine.

Additionally, the app enables airBaltic Club members to gather their benefits when they place an order.

Passengers are able to browse the menu, view the special offers and discounts on fresh food, and check in real time both the availability and the prices of the products.

They can add items, modify them or delete them before confirming their order, and then keep track of the status of their order from the moment it is confirmed until it is delivered.

You can pay using Apple Pay, Google Pay, a payment card, or a bank link, and a digital receipt will be sent to your email address. Membership of the airBaltic Club entitles you to earn loyalty points on eligible purchases and to receive a 10 per cent discount on hot and soft drinks.

Skynet was launched at the end of March 2026 and includes flight information, live flight tracking, details of the destination and the airMall shopping service.

Photos: airBaltic

Nik Loukas

tangerine and Buzz Win Red Dot Best of the Best for Premium Economy

The tangerine Buzz Airline Soft Product Collection has secured two design awards.

It received the top honour, ‘Best of the Best’, from the Red Dot Award: Design Concept 2026, and was also awarded the 2026 Good Design Award in the Concept Design category.

The Good Design Award is the one presented in Australia. Dezeen has also included it in their shortlist for the Product Design (Consumer Design) category, with the winners to be announced in November.

Tangerine provided cabin experience design and had Buzz’s expertise relating to the onboard product.

The two reconsidered the four things passengers use to rest in Premium Economy and ensured they worked together as a coordinated set.

Geraint Edwards, Chief Growth Officer at tangerine, said: “Comfort on a long-haul flight doesn’t come from the seat alone. It comes from how the seat and everything around it work together.”

The company demonstrated it for the first time at the World Travel Catering & Onboard Services Expo in Hamburg on 14 April 2026, having carried out about six months of development.

The blanket surrounds the body and features design elements inspired by clouds.

The eye mask is padded and has the earbuds built into the straps so that they can be taken out in order to use them separately.

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The neck pillow is low in volume and can be reshaped in various ways, and the company states that it aligns the head better than a U-shaped pillow.

The fourth item, a foldout lumbar cushion, provides support for the lower back and the sides and conforms to the sitter’s posture.

Sam Blank, Director of Innovation and Product Strategy at Buzz, said: “Passengers expect more, but the products that help them sleep have barely changed in decades.”

They are also looking into foams made from biomaterials and from reusable products which can be recycled when they have reached the end of their life.

Photos: Guy Lockwood

Nik Loukas

United Expands Economy Meal Preorder to Flights Over 900 Miles

The Inflight Feed Take

The preorder originally extended to over 1,190 miles, but now it includes hub-to-hub routes such as those from Chicago to Houston and from Denver to San Francisco, which in turn involves a great deal more typical domestic flights.

The menu changes on a monthly basis and the snackboxes are renewed from 1 November, which means that United appears to regard the food it provides in Economy as one that is constantly being altered rather than one that is fixed.

On 19 October, United announced it had extended the facility to preorder Economy meals on flights covering more than 900 miles in North America and the Caribbean, down from over 1,190 miles.

The airline stated that this measure will add 420 flights each day and provide up to 65,000 additional customers per day with access to preordering.

The routes now eligible are Chicago-Houston, Denver-San Francisco, and Houston-Washington, D.C.

On United’s website or app, customers can choose from a variety of fresh sandwiches, burritos, burgers, pasta, and breakfast items, with the range changing monthly.

Available choices include a pork mojo burrito, a Chicago patty melt made by Jeff Mauro at Mauro Provisions, a hot honey chicken and waffle sandwich, and a cinnamon apple waffle; United’s traditional snackboxes and snacks are also available.

Customers can preorder Fresh Bistro on Board items and other eligible retail products from five days to 24 hours before departure.

When preordering becomes available for their flight, users are given a notification. The airline notes that preordered meals may not be available in some cases.

Starting on 1 November, United will be replacing its Tapas, Takeoff and Recline snackboxes with new ones.

The airline is also offering a special-edition Wishes snackbox, produced in cooperation with the Make-A-Wish Foundation.

Photos: United Airlines

Nik Loukas

Delta One Adds Wagyu Burger, Blanton’s Bourbon and New Tableware

The Inflight Feed Take

Delta describes the menu as “elevated classics”. The main change is giving customers more control: you can order entrées up to 18 hours before your flight, choose a coffee and croissant instead of the morning meal, and try non-alcoholic versions of two classic cocktails. While the burger stands out, the real difference is the wider range of choices.

Delta is launching a new food, drink, and hospitality programme on Delta One transoceanic flights from Los Angeles International Airport this autumn. The programme will expand to the global network in 2027.

Culinary

Delta’s culinary team developed the menu with Chef Simon Hulstone, who has led a restaurant with a 20-year Michelin-star legacy, and Master Sommelier Andrea Robinson.

Chefs Norio Ueno and Jereme Leung provide advice on regional dishes.

The Delta One Wagyu beef burger is served with caramelised onions, cheddar, and cornichons on a toasted brioche bun.

Other main dishes include roasted sea bass, which Delta’s overview calls Hong Kong-style, with tomato tarragon sauce, grilled asparagus, and parsley mashed potatoes.

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The menu also offers braised lamb with red wine demi-glace and beef short rib with potato gratin.

From February 2027, flights between the US and Tokyo Haneda will feature grilled salmon with ginger soy sauce.

For dessert, a new sundae features chocolate sauce, Amarena cherries, and pecan praline crumble. A dairy-free sorbet is also available, with the option to add a Champagne Taittinger float.

Beverage

Robinson and SkyMiles Members helped create the wine programme. Delta evaluated 1,600 wines and selected 13 from 11 wineries for service between October 2026 and September 2027.

Delta now also serves Champagne Taittinger in Delta One on domestic flights.

Blanton’s Single Barrel Bourbon will be available from 1 December, bottled at 93 proof. Delta says it is the first and only airline to serve this bourbon.

Dassai 45 sake will be offered on all Delta One flights to and from Tokyo Haneda from 3 November.

The cocktail and mocktail programme includes both alcoholic and non-alcoholic versions of the Hugo Spritz and the Paloma.

This will launch on international routes in March 2027 and on domestic routes in April 2027.

Choice and service

Customers can now choose their entrée up to 18 hours before departure, which is six hours closer to takeoff than before. Delta says no other US airline offers such a late selection window.

Gluten-free meals and lighter options like protein salads are also available. On long flights, customers who want to rest can skip the morning meal and have a coffee and croissant before landing.

A new “sip-and-settle” moment puts a hot towel, warm nuts, and a preferred drink on the console.

The first course also includes cracked pepper. Delta says over 200 flight attendants and team members helped develop this service over 14 months, including 36 trial flights.

From 3 November, the Missoni Winter Elsewhere amenity kit will include a wrist strap, the first of its kind, along with Grown Alchemist skincare and a Marvis dental kit.

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A Missoni Mini pillow will replace the current cuddle pillow on transoceanic routes. The new tableware features the Delta logo and includes over 60 new pieces.

Delta’s Porsche tarmac transfers will expand from 40 to 70 hybrid vehicles at 15 airports and hubs by 2028. Delta One customers who book VIP Select can access this service.

Photos: Delta Air Lines

Nik Loukas

Singapore Airlines Adds Sisley and Byredo Amenity Kits and New Sleeper Suits

The Inflight Feed Take

The bigger story is further back in the aircraft than the Sisley kits. Business Class gets sleeper suits and a fragrance spray in its kit for the first time, both described in the release as firsts for Singapore Airlines.

Premium Economy and Economy also get new pouches, so every cabin gets something new rather than just the front of the aircraft.

Singapore Airlines is introducing new amenities across all cabin classes, including Sisley kits for Suites and First Class, Byredo kits and sleeper suits for Business Class, and new pouches for Premium Economy and Economy.

The airline will introduce the kits progressively from November 2026 on flights over six hours.

The amenities are part of the airline’s end-to-end travel experience, which it will unveil in Singapore in November 2026.

Suites and First Class

Singapore Airlines has partnered with Sisley, the French cosmetics house, on separate men’s and women’s kits. Each features Sisley’s orchid emblem on the front and the SIA logo on the back; the women’s kit also uses the brand’s ginkgo leaf pattern.

Singapore Airlines said it is the only airline to offer products from both the Sisleÿa and Sisleÿum ranges.

Suites and First Class Womens SISLEY Amenity Kit

TPR and First Class SKL SISLEY Toiletries

Suites and First Class Mens SISLEY Amenity Kit

Suites and First Class In flight SISLEY Amenities

The women’s kit includes Sisleÿa L’Intégral Anti-Age Cream, Sisleÿa L’Intégral Anti-Age Eye And Lip Contour Cream, Sisleÿa Essential Skin Care Lotion, L’Eau Rêvée d’Eliya fragrance, Black Rose Cream Mask, and Restorative Hand Cream.

The men’s kit includes Sisleÿum Anti-Age Mattifying Gel-Cream, L’Eau Rêvée d’Alma fragrance, Ecological Compound, All Day All Year Essential Anti-Aging Protection, Nutritive Lip Balm, and Restorative Hand Cream.

In the lavatories, customers will find Sisley’s Eau De Campagne fragrance, Eau De Campagne Moisturising Body Lotion, and Floral Spray Mist, along with dental kits and mouthwash.

New 100 per cent cotton sleeper suits come in dark grey, with a subtle batik print on the top’s placket and side seams, in four sizes. Customers also receive coral fleece slippers with improved padding and eye shades.

At Changi Airport Terminals 2 and 3, customers in The Private Room and the First Class SilverKris Lounge can use Hair Rituel by Sisley Fortifying Densifying Shampoo and Restructuring Conditioner, plus Eau De Campagne Bath and Shower Gel, fragrance, and body lotion.

Business Class

Business Class customers receive sleeper suits for the first time. The navy blue poly cotton sleepwear has a relaxed fit, comes in two sizes, and features a tone-on-tone batik print below the inner collar and inside the trouser pockets. Grey poly cotton slippers complete the set.

Business Class In flight BYREDO Amenities

The new kit is from Byredo, the Stockholm-founded brand, in a soft grey zip pouch with a stylised Byredo logo on the front and an embossed SIA logo on the back. It includes Blanche Eau de Parfum, a Blanche hand cream and lip balm, eye shades, socks, and a dental kit.

Singapore Airlines is including a fragrance spray in its Business Class kits for the first time, and the airline said it will be the first airline to offer Byredo’s Blanche range.

Blanche blends floral notes with sandalwood and musk. Blanche body lotion and a Vitamin E chamomile facial toner will be available in Business Class lavatories.

Premium Economy and Economy

Premium Economy customers receive a new SIA-designed zip pouch with a hand strap, made from recycled materials and featuring the batik motif.

It includes a white tea-scented lip balm from Ink & Water, the Australian personal care brand, which the airline said is available exclusively to its customers, plus eye shades, socks, and a dental kit.

Economy customers receive a drawstring pouch featuring the batik motif, containing eye shades, socks, and a dental kit.

Young Travellers

Children in Suites, First Class, and Business Class on flights over five hours can receive the latest Beary soft toy, larger and plusher than previous editions.

For travellers aged 12 and under, Singapore Airlines offers Pixar Toy Story-themed amenities on all flights, including a bib for infants, a drawstring bag for children aged three to six, and an activity notepad for older children.

SIA Childrens Amenities Disney Pixars Toy Story

Singapore Airlines will introduce all new amenity kits progressively from November 2026 on flights over six hours.

Sleeper suits will be available on selected medium-haul overnight flights over six hours and on all long-haul flights.

Photos: Singapore Airlines

Nik Loukas

British Airways Partners With Hoppers on Colombo Menu

The Inflight Feed Take

Tying a menu to a winter-only route, with a fixed end date of 30 December, makes it feel like an event rather than a permanent fixture. The watalappam bread pudding sums up the idea: a Sri Lankan dessert described as a spin on a British classic, served on a route between the two. The Ceylon Pearl cocktail at Gatwick means the collaboration starts before boarding, not after takeoff.

British Airways is partnering with Hoppers, the London-based Sri Lankan and South Indian restaurants, on a special Club World menu for its new London Gatwick to Colombo route, from 23 October.

The menu runs on flights from London Gatwick to Colombo in Club World until 30 December.

The starter is Lentil Vadai, a soaked lentil fritter served with yoghurt, tamarind sauce, coriander chutney and channa crisps, inspired by the snacks sold by street hawkers on Galle Face Green.

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Main courses include Kalupol chicken with lemon rice and beetroot curry, or Pollichathu cod marinated in tomato chilli paste, wrapped in banana leaf, and served with coconut rice, pineapple curry, and beetroot curry.

Dessert is Watalappam bread pudding with spiced crumble and malt cream, the Sri Lankan spin on the classic British dessert.

Customers in the British Airways Club Lounge at London Gatwick can also try the Ceylon Pearl, a Hoppers cocktail made with Tanqueray Rangpur gin, lychee and pink citrus tonic.

Hoppers opened in Soho in 2015 and was awarded a Michelin Bib Gourmand within its first year. It now has restaurants in Marylebone, King’s Cross and Shoreditch. Mark Brega, British Airways’ Executive Chef, worked with the Hoppers team on the menu.

Karan Gokani, founder of Hoppers, said: “It’s long been a dream to serve Hoppers food in the skies, so we were thrilled when British Airways approached us about this partnership.”

Photos: British Airways

Nik Loukas

Akasa Air Adds New Items to Café Akasa Menu

The Inflight Feed Take

Four menus in just over four years, plus a calendar of festival meals, shows an airline that keeps changing its food rather than setting it and forgetting it.

The Jain friendly soya wrap and the kids combo show a menu built around passengers, not just what photographs well.

Akasa Air has introduced its fourth Café Akasa inflight menu, adding Chicken Pulimunchi Sushi, a Tandoori Soya Wrap, Grilled Chicken Steak, and Pepping Sea Buckthorn beverage across its network.

This is the fourth menu since the airline began operating in August 2022.

The Chicken Pulimunchi Sushi pairs the spicy, tangy flavours of Karnataka’s coastal Chicken Pulimunchi with a sushi format. The Grilled Chicken Steak has Pan Asian influences and comes with a mango achari relish. The Vietnamese Chicken Salad and the Asian Chicken Sandwich also join the range.

The Tandoori Soya Wrap is Jain friendly, made with tandoori-marinated soya and fresh vegetables. The Kids Sky Treats combo targets younger flyers. The menu includes vegetarian and non-vegetarian options.

Pepping Sea Buckthorn, a beverage made with a Himalayan berry, joins Colombian Brew South Indian Filter Coffee and unsweetened coffee.

Since 2022, Café Akasa has also run limited-period menu items tied to occasions and regional traditions, including Makar Sankranti, Holi, Eid, Onam, Diwali, and Christmas.

All fresh meals come in 100 per cent recyclable, paper-based packaging made without bleach or optical brightening agents. The wooden cutlery onboard is biodegradable.

Naarayan T V, Chief Marketing Officer, Akasa Air, said: “With this new Café Akasa menu, we are bringing together culinary influences from across India and the world, alongside protein-rich, health-focused and indulgent options.”

The menu can be viewed here.

Photos: Akasa Air

Nik Loukas

Air France Partners With Six Leading French Chefs on New Long-Haul Menus

The Inflight Feed Take

This isn’t Air France’s first rodeo; they’ve been rotating Michelin-starred chefs through their cabins since 2009. What stands out here isn’t the scale; it’s the loyalty: Lallement, Adamski, and Simonin are all repeat names rather than fresh faces brought in to make headlines.

Air France clearly isn’t chasing novelty for its own sake; it’s building relationships with these chefs over years, and that consistency is arguably harder to pull off than a flashy one-time stunt.

Air France is partnering with six chefs across French gastronomy to create new menus for La Première, Business, and Premium cabins on long-haul flights departing Paris, rolling out over the coming months.

La Première

Arnaud Lallement, the three-Michelin-starred chef of L’Assiette Champenoise in Reims, has created more than thirty dishes for La Première’s first and second services, developed in collaboration with Servair’s Culinary Studio.

The menu includes lobster poached in court-bouillon with tender potatoes and a paprika sauce, created as a tribute to Lallement’s father, and a Swiss chard stew with chickpeas and a yellow wine sauce.

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Lallement said: “For Air France customers, I wanted to draw on memories of the seasons and let my subconscious speak, almost as if under hypnosis.”

Desserts continue a partnership with Claire Heitzler, named Pastry Chef of the Year by Gault & Millau in 2013.

Four new desserts will be introduced over the coming months, including Racine, a Caribbean dark chocolate mousse with Madagascar vanilla cream, and Planifolia, made entirely with Bourbon vanilla.

Business

Mathieu Viannay, chef of the two-Michelin-starred La Mère Brazier in Lyon, has created more than twenty dishes for Business, including, for the first time, hot dishes available during both services.

These include creamy fregola with Mimolette cheese, arugula, roasted butternut squash, and preserved lemon, and glazed salmon with a lemony soy-butter sauce and green Puy lentils.

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François Adamski, Servair’s Corporate Chef, created the breakfasts and brunches served on flights departing Paris no later than 9:30am.

Dishes include Chimay-style stuffed eggs with truffle béchamel sauce and mushroom polenta, and a buckwheat galette filled with mushrooms and spinach, served with Mornay sauce and toasted hazelnuts.

Adamski said: “For these new dishes, I drew inspiration from the traditional principles of French gastronomy while adding a modern touch. For me, the simplest things are sometimes the best.”

Desserts continue a collaboration with Nina Métayer, named World’s Best Pastry Chef.

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New additions include Instant poire-chocolat, pairing pear and chocolate, and Parenthèse mandarine-amande, featuring mandarin and almond.

Business cabin passengers can pre-select their hot meal up to 24 hours before departure.

Premium

Frédéric Simonin, chef of his eponymous one-Michelin-starred restaurant, has created the Premium cabin menu, with passengers choosing between two regularly updated hot dishes, including a vegetarian option.

Dishes include conchiglie with chanterelle mushrooms and herb cream, and shrimp with tomato and squid-ink rice.

Photos: Air France

Nik Loukas

LOT Debuts New Michelin-Starred Business Class Menu

LOT Polish Airlines is introducing a new edition of its Michelin-starred Flavours project, bringing a new fine-dining menu to Business Class passengers starting in October.

Przemysław Sieradzki, Executive Chef at Restaurant Giewont in Kościelisko, Poland’s Tatra Mountains, created the menu.

Giewont holds one Michelin star, awarded in 2024, when it became the first restaurant outside a major Polish city to receive one in the Polish edition of the Michelin Guide.

The selection includes hand-shaped pierogi filled with fresh and fermented cabbage, seasoned with marjoram and served with morels poached in mushroom broth, garlic butter-fried kale, and a sauce of cabbage jus, fermented cabbage juice, and beurre noisette.

Butter-confit rainbow trout comes with a sauce of chicken jus, cream, black truffle, and Truffe Noire cheese, served with green beans two ways, butter-fried panko, parsley powder, chives, and freshly shaved black truffle.

The lamb dish is a ten-hour slow-cooked leg, served with potato purée, baby gem lettuce poached in lamb jus and butter emulsion, sheep’s milk yoghurt, mint oil, and a lamb jus infused with Kampot pepper.

The beef dish is a fifteen-hour-braised short rib, served with celeriac three ways: purée, remoulade, and roasted celeriac scented with smoked vegetable oil, finished with a Bordelaise sauce of beef jus, red wine, confit shallot, bone marrow, and tarragon.

Passengers can pre-select their main course through LOT’s online booking management tool.

The menu is available on selected intercontinental flights departing Warsaw Chopin Airport, in partnership with the Polish Tourism Organisation.

Photos: LOT Polish Airlines

Nik Loukas

Singapore Airlines Becomes First to Fly Christofle Chinaware

Singapore Airlines is introducing new and refreshed menus across all cabin classes, alongside a wider range of beverages, custom-designed service items, and special presentation features.

New dishes are rolling out progressively, with the remaining enhancements, including new beverages, serviceware, and onboard service touches, launching from November 2026.

The programme features guest chefs such as Monica Galetti from the United Kingdom, Nandu Jubany from Spain, Sanjeev Kapoor from India, Sid Sahrawat from New Zealand, Yoshihiro Murata from Japan, and Zhu Jun from China, each of them preparing dishes that are inspired by their native countries for the various flights.

Damien Le Bihan, Food and Beverage Director at Singapore Airlines, said: “Food is closely connected to comfort, emotion, and memory, and these connections inspire us as chefs to create dishes that evoke a sense of home for our customers. Every SIA Chefs’ Selection dish reflects the expertise of our in-house and guest chefs. Whether preserving the authenticity of a regional favourite, reimagining a classic, or introducing new flavours, our goal is to create a distinctive dining experience that meets the high standards our customers expect from Singapore Airlines.”

Suites and First Class

The menu features Lobster Royale, which is an appetiser made with a steamed lobster tail and includes tangy cocktail sauce, Japanese cucumber, shaved fennel, seasonal rock melon and edible flowers, and Citrus-Marinated Lobster together with Black Bean Quinoa, fennel, berries and lime dressing.

First Class Poached Maine Lobster with Champagne Sauce

First Class Beef Short Rib Sambal Percik with Nasi Kerabu

The main courses are Poached Maine Lobster with Champagne Sauce, which is served still in its shell together with buttery Savoy cabbage, grilled baby leeks, roasted sweet potatoes, and borage cress; Beef Short Rib Sambal Percik with Nasi Kerabu, consisting of braised beef short rib coated with a coconut-based sambal percik sauce that has been infused with lemongrass, galangal, and chilli and is served with herb-infused nasi kerabu rice; and Sous-Vide Chicken Thigh Roulade with Chicken and Pearl Barley Broth, a dairy-free dish accompanied by grilled seasonal vegetables, olives, and fresh basil.

Dessert includes Cheng Tng Gelée Tremblante, featuring longan-infused jelly, red date sherbet, and longan honey broth.

Business Class

Starters include the Fusion Harmony Rojak, with crisp Sakura dried shrimp, Japanese cucumber, bangkwang, blanched bean sprouts, roasted crullers, pineapple, starfruit, and tau pok, and the Retro Meets Modern Prawn Cocktail, a reworking of the traditional dish.

Business Class Roasted Cauliflower Steak

The main courses are Char Siew Wonton Noodle, a dish of the Cantonese type which involves marinating pork belly over night and then roasting it in three stages, and is served with bamboo noodles and pork lard oil; Singapore Style Prawn Noodle Soup, which uses yellow noodles and vermicelli in a broth made by slowly simmersing prawns and pork; Roasted Cauliflower Steak with Chimichurri on Parsnip Mustard Purée; Jackfruit Opor with Blue Pea Rice; and Vegetarian Nasi Padang, which consists of shredded jackfruit rendang, fried tempeh, and eggplant all in balado chilli sauce.

The dessert consists of a Caramelised Apple Tart accompanied by Vanilla Mascarpone Chantilly and a Classic Cheng Tng which is made using longan, red dates, lotus seeds, barley, and snow fungus.

Premium Economy and Economy

The main courses in Premium Economy are Irish Lamb Stew with Buttered Cabbage, Caraway, and Potatoes, and Chicken Stroganoff served with Aromatic Pilaf Rice and Roasted Vegetables.

Premium Economy Class Chicken Stroganoff with Aromatic Pilaf Rice and Roasted Vegetables

The Economy Class meal includes Roasted Chicken Breast with Black Pepper Sauce and Lentil Rice accompanied by Roasted Cashew Nuts, as well as Oriental-Style Fish served with Yellow Bean Sauce, Asian Greens, and Rice.

Several dishes are available in more than one type of cabin. Tandoor Roasted Paneer with Velvet Gravy is offered in all five cabin classes; in Suites, First and Business Class, it is served with pasanda gravy, smoked eggplant, a five-lentil curry and basmati rice, while in the Premium Economy and Economy classes, the same tandoori marinade and side dishes are used.

Tandoor Roasted Paneer Across Cabin Classes

Cheng Tng is also available in different forms throughout the network, and Apple Tart is served in various versions from Apple and Oat Crumble Cake with Vanilla Sauce in Economy up to Apple Trompe-l’œil with Granny Smith Sherbet and Vanilla-Poached Apple in the Suites and First Class.

Serviceware

In Suites, First Class, and Business Class, meals will be served on new custom-designed serviceware created in collaboration with Christofle, the French luxury tableware maison, marking the first time the airline has introduced Christofle chinaware onboard.

Inspired by Christofle’s Malmaison Impériale collection, the design reinterprets Singapore Airlines’ signature batik motif, with a more intricate, delicate pattern in First Class and a bolder, larger-scale design in Business Class.

Business Class Christofle Serviceware Details Photo by Christofle

First Class Christofle Serviceware Details Photo by Christofle

Suites and First Class passengers will also receive beverages in custom-designed Christofle glassware, comprising elongated stems on wine glasses.

Rollout

Singapore Airlines is rolling out new dishes progressively, with new beverages, serviceware, and other onboard service touches launching from November 2026.

Yeoh Phee Teik, Senior Vice President Customer Experience at Singapore Airlines, said: “At Singapore Airlines, inflight dining is about much more than the meal itself. Guided by customer feedback, evolving preferences and emerging dining trends, we have reviewed every aspect of the experience, from menu design, seasonal ingredients, and cooking techniques to beverage selection, presentation, and cabin crew service. The result is a combination of thoughtfully crafted dishes, carefully curated beverages, elegant serviceware, and thoughtful touches that make dining on board more memorable for our customers.”

Photos: Singapore Airlines

Nik Loukas

Delta One Launches New Wine Programme

Delta is relaunching its Delta One wine programme with 13 wines from 11 winery partners, available onboard from 1 October 2026.

Champagne Taittinger, currently served on international Delta One routes, will also be offered on domestic Delta One from the same date.

The programme was developed with Master Sommelier Andrea Robinson, selected from 1,600 wines evaluated.

For the first time, SkyMiles Members took part in blind tastings during the selection process.

The Napa Valley lineup includes Silver Oak, Trefethen Family Vineyards, St. Supéry, Crossbarn by Paul Hobbs, Freemark Abbey, and Patz & Hall.

Each will rotate through Delta One in six-month windows between October 2026 and September 2027.

Andrea Robinson said: “Napa represents everything we love about wine as a travel and hospitality experience. The quality of labels produced in region is extraordinary, but what truly stands out are the people and the farming that pour into each.”

Every wine was evaluated for how it performs at altitude, where lower humidity and cabin pressure affect flavour perception.

Flight attendants trained through Delta’s Sky Sommelier programme will be available onboard for questions.

Photos: Delta Air Lines

Nik Loukas

WestJet and Tim Hortons Launch Custom Flight Roast Coffee Blend

WestJet is partnering with Tim Hortons to bring a new signature coffee blend onboard starting 30 November.

Tim Hortons Flight Roast is a 100 per cent Premium Arabica blend, roasted to a full medium and developed to be brewed and enjoyed at 35,000 feet.

The blend offers hints of toasted nuts, cocoa, and red fruit. Tim Hortons coffee and tea will be served on WestJet flights that offer inflight refreshments.

In 2027, WestJet Rewards and Tims Rewards members will be able to link their accounts to earn points across both programmes on eligible Tim Hortons purchases.

Linking accounts will also unlock exclusive offers and promotions. Further details on the loyalty partnership will be announced closer to rollout.

John Weatherill, WestJet Group Executive Vice-President and Chief Commercial Officer, said: “Some partnerships just make sense, bringing together WestJet, Canada’s famously welcoming airline with Tim Hortons, Canada’s favourite coffee is one of them. We’re excited to welcome Tim Hortons and its new Flight Roast blend onboard, giving guests a taste of Tims with every cup while reinforcing our ongoing commitment to delivering Canadians with a welcoming experience.”

Hope Bagozzi, Chief Marketing Officer for Tim Hortons, said: “Since 1964, Tim Hortons has been serving great tasting coffee that Canadians love and we’re excited to bring Tims to the sky. We can’t wait for Flight Roast, a custom blend developed to be enjoyed exclusively for WestJet guests during their flights, to take off. This is just the first sip of something bigger. We’re thrilled to expand our loyalty ecosystem with our WestJet partnership to give Canadians even more value on their Tims runs starting next year.”

Photos: WestJet

Nik Loukas