Finnair has refreshed its onboard menus for all cabin classes, effective from 20 May 2026 through 20 October.

Each class features a seasonal theme inspired by Finnish summer, clean flavours, fresh ingredients, and a starring role for the strawberry, named Finland’s Fruit of the Year 2026.

Strawberry features heavily in long-haul Business Class, appearing in both starters and desserts, with starters like salmon pastrami or marinated whitefish, and a cream cheese and fig starter with strawberries served on every flight.

Main courses include BBQ beef brisket or lovage-marinated salmon, each served with seasonal sides.

Dessert choices are strawberry cake with rhubarb or chocolate cake with pistachio crème.

“Strawberry appears throughout the menu, adding freshness to both savoury dishes and desserts,” said Development Chef Sami Oksava from Finnair Kitchen. “You’ll find it paired with cream cheese and fig in a light starter, or at its simplest in a tasty dessert, strawberry cake.”

Summer wine highlights include Domaene Gobelsburg Riesling, Altos de Torona Albariño, and Finnish lingonberry dessert wine Ainoa Kaste, among other refreshed options.

Premium Economy offers chicken with shiitake mushrooms or linguine with prawns, plus a second lighter meal. Main courses can be pre-selected.

Economy passengers on long-haul flights are served a hot meal tailored for Economy Class, with one complimentary glass of wine or mild alcoholic beverage, plus a light meal or snack before landing on longer services.

For Business Class passengers on European flights, up to five main course options, including chicken, beef, vegetarian, and seafood dishes, plus a flame-grilled rainbow trout salad, are available for pre-selection.

Wine selections for Business Class on European routes have also been refreshed for summer.

Economy Class buy-on-board options on European flights include new instant meals such as Asian chicken noodles and creamy pesto pasta, alongside pre-order hot meals available on longer Southern European routes.

Photos: Finnair

Air New Zealand has appointed Josh Emett as its new Culinary Ambassador, with his menus rolling out across Premium Economy, Business Premier, and Business Premier Luxe on all long-haul flights out of Auckland and select flights from North America from October 2026.

Emett is the only New Zealand chef to have earned Michelin stars across three different restaurants in London, New York, and Los Angeles, all during his time with Gordon Ramsay.

In his new role, he will design a signature complement to the existing onboard menu, with a focus on New Zealand produce and ingredients suited to altitude.

New dishes include seared Fiordland wild venison with golden kumara chutney, kawakawa spiced beetroot and toasted pinenuts, and lamb rump with smoked aubergine, spring peas, harissa, labneh and rosemary.

Alpine salmon served with saffron and chilli creamed sweetcorn, green beans, and pickled karengo.

A smoked kahawai mousse with red onion and celery pickle and toasted sourdough also features.

Dessert includes a whipped vanilla mousse and meringue with kiwifruit compote, Anzac biscuit and basil syrup.

“I started with the ingredients I love, like New Zealand lamb and venison, and built from there with seasonal vegetables and flavours that travel well at altitude,” Emett said.

“You’ll see bolder flavours in the dishes, whether it’s the richness of a Pinot braised chicken or the intensity of a miso dressing. It’s about making sure every dish delivers, even at 35,000ft.”

Air New Zealand’s culinary teams will work with Emett and local producers to reflect New Zealand’s regional diversity, with seasonality and quality as stated priorities.

Further menu details are to be announced in the coming months.

Photos: Air NZ

Lufthansa’s Future Onboard Experience (FOX) launched on 6 May 2026 across Business, Premium Economy, and Economy Class on all long-haul flights, with First Class having launched at the end of March.

Developed over more than two years and timed to coincide with the airline’s centenary, FOX represents one of the largest investments in customer experience in Lufthansa’s history, with over €70 million committed in 2026 alone.

gategroup has been a central development partner throughout, working alongside Lufthansa’s culinary, product, and inflight service teams across hands-on culinary workshops, tasting sessions, and operational planning.

deSter, a gategroup member, led the design and development of more than 150 pieces of equipment.

deSter’s scope across all four cabins included tableware, service items, oven-safe casseroles for upgraded plating, crew-handling tools, comfort and amenity products, and redesigned disposables.

All items were developed to align with Lufthansa’s brand heritage and the visual language of the Allegris cabin, with weight reduction and crew efficiency as stated design objectives.

187 million individual tableware and cutlery pieces are being replaced or introduced, with approximately 300,000 Business Class main course plates procured for the launch alone.

The new service was tested across more than 110 flights, incorporating over 9,000 guest feedback responses and more than 500 crew feedback responses.

First and Business Class

In First Class, two Michelin-starred chef Christoph Kunz developed menus in partnership with gategroup Executive Chef Christoph Brandstaetter and Lufthansa’s culinary team.

Max Herzog, gategroup’s Executive Chef at Lufthansa’s Studio 508, oversaw menu adaptation across both First and Business Class for the specific requirements of inflight service.

In Business Class, chef Johann Lafer developed new menus in collaboration with gategroup and Lufthansa’s culinary experts.

A new breakfast pre-order service allows passengers to select from a varied menu the evening before departure, with options including smoothies, French toast, and omelettes.

One of the Lufthansa Signature Moments is a cake service that allows passengers to order coffee and cake during the flight.

The new “Sky Selection” concept allows passengers to order their second meal at any time from a selection including tapas bowls, currywurst, and macarons.

Premium Economy

The first meal service in Premium Economy has been significantly upgraded, offering a Business Class-level appetiser, a choice of three hot main courses, and fresh, warm bread.

Passengers also receive pastries or cake, an expanded beverage selection with more frequent drink service, a new digestif service, and slippers.

Economy

Economy Class passengers receive an amenity kit for the first time, containing a sleep mask and earplugs.

New tableware, cutlery, trays, and a printed menu are introduced across the cabin.

On flights longer than ten hours, three hot main course options are now available, up from two previously, and the beverage selection has been expanded.

“Together with Lufthansa, we have worked tirelessly to bridge culinary creativity with the realities of large-scale airline operations. We are immensely proud to see this vision take flight,” said Christoph Schmitz, CEO of gategroup.

Photos: Lufthansa & gategroup

Virgin Australia has refreshed its inflight menus across both cabins, with the Economy buy-on-board range available now and the new Business Class menu following from 27 May.

The headline addition to the Economy buy-on-board range is a Cheeseburger Toastie, 100% Australian ground beef, melted cheese, ketchup, mustard, pickle, and cheesy sauce.

The toastie format is already the airline’s strongest-selling snack category, with nearly a quarter of a million Ham and Cheese toasties sold annually.

The Cheeseburger version draws on a viral food trend with 19.8 million TikTok views at the time of launch.

“Our new Cheeseburger Toastie brings a viral food trend to the skies, building on the popularity of one of our most loved onboard items. Last year alone we sold more than a quarter of a million toasties, so we’re expecting the Cheeseburger Toastie to be a big hit,” said Ali Dunn, General Manager Product & Customer Strategy.

The refreshed Economy buy-on-board range also includes corn chips with zesty salsa, a golden falafel wrap, and creamy mac and cheese.

The beverage range expands with Hard Rated Lemon, named Australia’s most popular ready-to-drink alcoholic beverage by Drinks Trade for 2025/26.

Tea, coffee, and water remain complimentary for all Economy passengers on eligible flights.

The new Business Class menu was developed using guest feedback and taste testing, with the effects of altitude on flavour taken into consideration.

Breakfast options include ricotta chocolate and hazelnut filled crepes with banana custard, scrambled egg with shakshuka sauce, chorizo and pitta, crumpet French toast with spiced apple and mascarpone, and egg and corn fritters with bacon and beans.

Lunch and dinner dishes include beef with mustard jus, creamy polenta and broccoli, butter chicken with cumin rice and raita, grilled chicken with miso roasted sweet potato, brown rice, quinoa and edamame beans with Japanese style dressing, and Korean style sweet potato noodles with stir fry vegetables.

Desserts include white chocolate mud cake, date apple and crumble cake, and coconut cake.

Photos; Virgin Australia

Air France has replaced the former ‘Bon Appétit’ bag in its Premium cabin with a traditional tray service on flights longer than seven hours.

On overnight flights, passengers receive a continental breakfast before landing, a pastry, fromage frais, and granola, with warm bread added on flights over ten hours.

On daytime flights, a selection of club sandwiches, including a vegetarian option, is served a few hours before landing.

On daytime flights over ten hours, a mixed salad and warm bread are added.

All second meals are served on trays rather than in the previously used bag format.

Main meals begin with savoury biscuits and a starter, followed by a choice of two hot entrées, plus cheese and a dessert.

Everything is served on eco-friendly tableware with real stainless steel cutlery, for a premium feel.

Champagne follows take-off, timing depending on departure schedule.

Together with Servair, hot dishes are crafted by Frédéric Simonin, a Michelin-starred chef and Meilleur Ouvrier de France.

Every dish features 100% French-sourced meat, poultry, dairy, and eggs, while the fish comes from sustainable or French fisheries.

Menus change regularly, and there’s always a vegetarian option available.

For dessert, passengers can expect a vanilla choux bun, a Paris-Brest, or a decadent chocolate fondant.

On Paris daytime departures over ten hours, passengers will be treated to vanilla or milk chocolate ice cream with caramelised almonds between meals, all made in the South of France.

The wine and beer selection is curated by Xavier Thuizat, Air France’s head sommelier and France’s Best Sommelier 2022.

Chef mixologist Matthias Giroud has created an exclusive cocktail: Chardonnay blended with Burgundy blackcurrant and a hint of French elderflower liqueur.

Photos: Air France

Air Serbia has made several onboard and service updates in April 2026.

Since 14 April, passengers on flights of up to 2.5 hours receive Trik salted pretzel sticks alongside Plazma biscuits as part of the complimentary service.

The Trik sticks come in packaging featuring Air Serbia branding, available exclusively on the airline’s flights.

In addition, from 8 April, Duty Free sales, operated in partnership with Dufry (Belgrade Duty Free), expanded to all flights longer than 1.5 hours, covering domestic and international brands alongside Air Serbia’s own promotional items.

On the sustainability side, Air Serbia’s “Uniforms Given a New Purpose” project received the Diplomacy & Commerce Award 2026 for best socially responsible campaign, announced on 24 April.

The initiative, run in partnership with humanitarian organisation Child’s Heart (Dečje srce), converts used pilot and cabin crew uniforms into usable items through the work of people with disabilities.

Photos: Air Serbia

Korean Air collected 13 awards across three industry ceremonies at the World Travel Catering & Onboard Services Expo in Hamburg, Germany, held from 14 to 16 April 2026.

The wins spanned the Onboard Hospitality Awards, the TravelPlus Airline Amenity Awards, and the PAX International Readership Awards.

On 14 April, the Onboard Hospitality Awards, judged by industry experts and reader votes, recognised Korean Air in four categories: Best First Class Amenities for its Graff First Class Amenity Kit, Best Wearable Textiles for its Frette First Class Loungewear, Best Onboard Textiles for its Frette Inflight Bedding Set, and Best Service Equipment, Passenger for its tableware collaborations with Bernardaud, Riedel, Christofle, and Armani/Casa.

The TravelPlus Airline Amenity Awards followed with five honours: a Five-Star Rating for Passenger Amenities, plus category wins for First Class Gentlemen’s Kit, First Class Meal Serveware, First Class Bedding Set, and Children’s Goody Bag or Give Away (Under 6 Years). TravelPlus awards are based on passenger feedback and expert evaluation.

On 15 April, PAX International’s Readership Awards delivered four further wins in the Asia region: Best Overall Passenger Experience, Best Cabin Interior, Best First Class Amenity Kit, and Best Business Class Bedding/Soft Products.

The partnerships behind the wins

The awards follow a renewal of Korean Air’s inflight product across premium cabins. Korean Air is the first airline to partner with Graff on First Class amenity kits, which feature the brand’s skincare products and fragrances. Frette bedding is available in both First and Prestige Class. First Class tableware draws on Bernardaud chinaware, Christofle cutlery, and Riedel glassware; Prestige Class uses Armani/Casa tableware and glassware.

Photos: Korean Air

Inflight Feed attended a breakfast at gategroup’s Hall A2 showcase during WTCE 2026 in Hamburg on 16 April.

The meal doubled as a tour of the catering group’s 95th-anniversary presentation.

The breakfast highlighted gategroup’s main themes. Dishes included a caviar and seafood amuse-bouche in a sage green bowl, a fruit bowl with dragon fruit, kiwi, pomegranate, and edible flowers, a French toast slice, and a mushroom and soft-egg rice bowl.

Each course was served in rounded bowls with muted colors, which were also part of the display.

AI in catering operations

One of the technologies shown was an AI-assisted system that counts bar stock on trolleys as they leave and return to the catering base.

This automates a task that was previously done by hand and saves a lot of time.

New serviceware designs

At the expo, deSter showcased several new designs for airline serviceware. One highlight was a new economy class tray set for Saudia, featuring green and sand colours that match the airline’s brand.

Riyadh Air’s concepts for economy and premium economy were also on display. These included a dark navy tray, oval meal containers, and ribbed glassware.

The Hall A2 area also included a historical display of gategroup’s archive materials and a demonstration of a smart retail trolley by gateretail.

A big thanks to the team from gategoup for the invitation and tour.

Photos: Nik Loukas

Alaska Airlines is debuting its first International Business Class this spring, rolling out across new Boeing 787-9 Dreamliner routes from Seattle to Rome from 28 April, London from 21 May, and Seoul from April. Tokyo follows later this year.

The product features fully lie-flat suites with privacy doors, direct aisle access, 18-inch HD entertainment screens, personal power outlets, and wireless charging.

What’s on the menu

The dining programme opens with a cheese and charcuterie board, a development of Alaska’s existing Signature Fruit & Cheese Platter, served alongside Roederer Champagne, West Coast wines including Stag’s Leap, handcrafted cocktails, West Coast craft beer, and Stumptown coffee.

An appetiser course precedes the main, with up to six entrée choices varying by route.

Options include roasted chicken with pasta carbonara on Rome flights and Gochujang chicken with traditional banchan on Incheon services.

A Chef’s Table entrée, developed with Seattle chef Brady Ishiwata Williams, features his signature short rib sourced from Klingemann Farms and is available across routes. Meals can be pre-ordered via the Alaska Airlines app.

Dessert arrives via a cart service, with a customisable Salt & Straw sundae alongside other artisanal options. On London flights, a pre-arrival course is served closer to landing; a full English breakfast is offered.

Amenities and bedding

Bedding is developed in collaboration with Pacific Northwest brand Filson and includes a mattress pad, a sleeping pillow, a lumbar pillow, and an oversized duvet.

Amenity kits come in two Filson colourways exclusive to Alaska Airlines and contain Salt & Stone skincare products.

Passengers also receive a reusable water bottle developed with PATH Water.

Premium Class and Main Cabin

International Premium Class passengers receive complimentary meals, a Filson blanket and pillow, four additional inches of legroom, 12-inch HD screens, complimentary alcoholic beverages, and a Filson amenity kit.

Main Cabin passengers also receive complimentary meals and a Filson blanket and pillow.

Photos: Alaska Airlines

Xiamen Airlines launches sixth Michelin-starred chef program,

Xiamen Airlines has partnered with David Lai, owner and head chef of Neighborhood, the Michelin one-star Hong Kong restaurant and Asia’s 50 Best Restaurants regular, for the sixth season of its “A Starred Journey” first class culinary series.

Neighborhood is known for its limited reservations and unconventional cooking style, making it one of Hong Kong’s most sought-after dining destinations.

Lai gained wider recognition last year after appearing on a popular variety show, earning the nickname “the Tipsy Chef.”

The Chef XiamenAir culinary team worked closely with Lai to build the new menu around a single concept: integrating music and gastronomy.

The sixth season is themed “Symphony No. 6: Resonance,” with the menu structured around classical musical movements. The Sonata opens with Wagyu sandwiches served in a picnic basket.

The Adagio follows with a Bouillabaisse. The Minuet features a warm truffle salad made with same-day harvested ingredients from Xiamen Airlines’ organic farm.

The Finale is David’s Chicken Rice, Lai’s signature dish at Neighborhood.

The first class menu is available from 15 February 2026 on flights departing from Xiamen and Fuzhou to domestic and international destinations.

David’s Chicken Rice is also available to passengers across all cabin classes on the same departures. Passengers can pre-order the dish up to six hours before departure through the airline’s inflight meal selection service.

Xiamen Airlines says it is the first Chinese carrier to offer pre-order meal selection across all cabin classes.

Photos: Xiamen Airlines