|
Virgin Atlantic has developed a new menu specialising in British produce for its Upper Class passengers onboard
flights originating from the UK from now until 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 warm Rhubarb crumble with Beechdean Farmhouse Dairy
vanilla ice-cream will be on the new menu.
See
other recent news regarding:
Airlines,
Virgin
Atlantic
|
