Five little touches onboard this December

Onboard Service

Here at Virgin Atlantic, we understand that it is the little touches that can make a big difference. There’s nearly always something new to look forward to every time you fly with us, and this December is no different. Chosen with care, with you in mind, here’s five new things you can look forward to if you’re flying with us in the next few weeks-

A good nights sleep

Sleeping customer
Get a wonderful night’s sleep onboard with our new guides to shut-eye in the sky. We’ve teamed up with the experts at the Sleep Council, to bring you their top tips to catching some zzz’s onboard. In these useful guides, you can learn about what to eat, wear, and smell to help you drift off.

Sleep guide Upper Class

Sleep guide Premium Economy

Sleep guide Economy

Combining airline industry tips and professional advice from the sleep council, these cover everything from preparation the day before, tips onboard and what to do once you’ve landed to switch to holiday or business mode. Whether you’re finding your inner peace in moodlit Economy, enjoying some extra wiggle room in Premium Economy or stretching out in your fully flat Upper Class bed, we have three tailored guides full of helpful information to help you get a good flight’s rest.

Fairfields Farm crisps

Fairfield Parsnip, honey and black pepper crisps

Nothing causes more debate in the Ruby offices than a new type of crisp. That’s why we’re really excited about welcoming Fairfields Farm Crisps onboard from December. This high-quality, great tasting British brand cook their crisps from their own special varieties of crisping potatoes. And it’s not just us that has been impressed with Fairfields Farm Crisps. They have won many great taste awards – more awards than any other crisp maker in Great Britain. We also love the fact that all the energy used to make the crisps is generated using sustainable technologies including anaerobic digestion and solar power. We are delighted to be serving their award winning Parsnip with Honey & Black Pepper crisps in Upper Class in December before rolling them out to all cabins early next year (we’re just waiting for a few more spuds to grow!)

Expertly crafted cocktails in the sky

Award-winning mixologist Max Venning - co-owner of Three Sheets bar in London – surprised customers with a specially designed, travel inspired drink from Bombay Sapphire known as Gin & Damson.

Award-winning mixologist Max Venning – co-owner of Three Sheets bar in London – recently surprised customers with a specially designed, travel inspired drink from Bombay Sapphire known as Gin & Damson.

We’ve also partnered with Bacardi for a few very special flights in the coming weeks. If you’re lucky enough to be on one of these flights you’ll find one of London’s finest bartenders mixing drinks at the bar in Upper Class. The bartenders will be chosen from award-winners in Bacardi global competitions such as The Bacardi Legacy Competition and the Bombay Sapphire Most Imaginative Bartender Competition.  On-board they will use the Upper Class bar to mix their travel-inspired cocktails – served in moderation of course – to customers in Upper Class.

Virgin Atlantic and Bacardi kicked off the Flying Bartender programme by celebrating International Gin and Tonic Day onboard the VS45 to New York, with more flights planned for January with GREY GOOSE® vodka.

All customers aged 18 or over travelling in Economy and Premium Economy on these special flights will receive a limited edition gift bag with a personal cocktail making kit, and commemorative recipe booklet.

Great new movies and boxsets

If ever there was a time to kick back, relax and enjoy a good movie or box set it has to be on a long-haul flight. Our ace team of movie buffs have come up with another wonderful selection of content to go onboard our flights in December. Here are just a few of the highlights:


  • Dunkirk
  • I.T
  • Atomic Blonde
  • Patti Cake$
  • A Ghost Story
  • Transformers  – The Last Knight
  • War for the Planet of The Apes

New Boxsets

  • The Sinner
  • Liar
  • The Handmaid’s Tale
  • Tin Star
  • Riviera

Visit our Inflight Entertainment pages for the latest news on all the movies, TV, music and games you’ll find onboard.


For our many vegetarian customers, we have a real treat. From December we are going to start serving meals made with Quorn. This healthy, low-fat protein is the backbone of many of our favourite vegetarian recipes and good for the planet too. Whether you’re a fully signed up vegetarian or just trying to cut down on the amount of meat you eat, the December veggie cottage pie option will delight you. Want to know what all the fuss is about? We asked the brilliant chefs at our flight kitchens for the recipe:

Quorn Cottage Pie, serves 6

Potato mash topping:


  • Potatoes                 1 kg
  • Cream                    300 ml
  • Milk                        125 ml
  • Salted butter         100 g
  • Pinch of Salt
  • Pinch of nutmeg nutmeg


  • Boil peeled and washed potatoes for around 20 min
  • Slightly warm cream and Milk with a nutmeg and salt
  • Mash the potatoes and add the hot milk-cream-mix
  • Mix the butter in pieces under the mash

Quorn mince filling:


  • Minced Quorn                                     365 g
  • Rapeseed-Oil                                       18 g
  • Chopped Onion                                   100 g
  • Fresh chopped garlic                          6 g
  • Tomato paste                                       60 g
  • Basil Pesto                                            85 g
  • Canned Tomatoes                               100 g
  • Brunnoise Mix*                                   140 g
  • Red wine or Red Grape Juice           85 ml
  • Vegetable stock                                   100 ml
  • Water                                                     55  ml
  • Soy sauce                                               20ml
  • Tomato powder                                    16 g
  • Dried Thyme                                         0,3 g
  • White Pepper                                        0,1 g
  • Sugar                                                       4 g
  • Dried Provencial Herbs                       0,3g
  • wheat flour                                             25 g
  • Chopped Basil                                       11 g
  • Salt                                                          1,5 g

*leek, celery and carrots cut in very small cubes)


  • Roast minced Quorn gently in oil and powder it with the flour (let it brown a bit).
  • Put in the remaining ingredients and continue heating on a medium heat, let mixture reach simmer, and continue simmering for 5 minutes

Serve it separately or Serve it as a pie

  • Place Quorn filling into an oven casserole
  • Top with potato mash topping
  • Sprinkle with grated cheddar cheese

Bake for 25minutes, gas mark 5



About Dave Gunner

Dave is the co-editor of Ruby, the Virgin Atlantic Blog. He has worked at Virgin Atlantic for over two decades. In that time he has amassed some truly epic memories but never lost his fascination with the airline world. Dave's on a mission to bring you some great insights into our people, planes and planet.
Bookmark the permalink.