Upper Class seating on Virgin planes is a bit weird since you are in pods angled in sort of a herringbone type pattern. They are also a bit odd because the walls on them are not very high so you generally see everyone else due I had booked our seats across from each other because that looked like it made sense when booking the seats and it allowed to see each other if we were leaning forward. Although side by side would be easier to get to each other, but with the walls between seats, you’d have to almost stand up. Regardless, the odd row seating setup in United Polaris was much nicer, but I actually liked the lie flat here in Virgin rather than Polaris. In any case, I’m supposed to be talking about food anyway!

After boarding and getting seated, the flight attendant came by with drinks. Andrea and I both had the grapefruit tequila beverage, which was the best cocktail I’ve ever had on a plane (i.e. this is the only cocktail I’ve ever had on a plane since I don’t normally drink on the plane to minimize getting dehydrated, but trying to live it up here).

After takeoff when they started the first meal service, I had a glass of Diermersdal Sauvignon Blanc from Cape Town South Africa. I didn’t critically taste this at all and I was looking for something easy to drink to go with the food. I started with the pickled golden beetroot. It sat upon whipped goat cheese, a bit of truffle honey for sweetness, and a few hazelnuts. Not bad for a starter. I skipped on the bread offering. For main, I went with the pan roasted cod. Normally, I’d never order a fish course on a plane, but it was the panang curry sauce that sold me on it. The fish itself was not objectionable (which was all I was hoping for on a plane) and the curry totally made this dish. It had so much flavor – salty, sweet, acidic like I’d hope for and honestly it was one of the most flavorful dishes I’ve had on a plane (too bad I was asleep for whatever curry they were serving when I flew from London to Mumbai a few months ago. I could smell it, but I was so knocked out that I didn’t want to get up for a meal). Andrea had the chicken and mushorrom pie. For dessert, I went with the pear tart tatin and cream which good enough. Texturally, it was all mush, but I did eat most of it and didn’t want anything too heavy (I didn’t put too much cream on it either).

I did manage to sleep for a few hours. As we were getting closer to our destination, there was more food offered. I went with the halloumi burger. The bun was dry so I didn’t bother to eat that at all, but I was really just interested in the halloumi itself. It was seasoned with togarashi and along with the saltiness of the halloumi itself and a dab of the chipotle mayo, it was just what I needed as a quick bite. I think I was supposed to receive chips/crisps with this, but all in all, I didn’t need the extra calories. Andrea had slept in for most of this service and when she woke up, they did give her the scones and clotted cream (they didn’t give her a choice because I think at that point so close to landing they were giving her what they had and/or what was ready).

This was a superior meal for sure compared to anything I’ve had on United (even the food I had on Virgin in Economy was better than what I’ve had on United).

https://flywith.virginatlantic.com/gh/en/upper-class-cabin-and-seats.html