Sky High Fare: Part 8 of 9 - Virgin Atlantic
It was January 2009 when advertising executive Oliver Beale wrote Sir Richard Branson to express his opinion of the food he experienced on an Australia-bound Virgin Atlantic flight.
A “culinary journey of hell,” Beale wrote, involving “yellow shafts of sponge, dessert with a tomato, a sour gel with a clear oil on top, a cuboid of beige matter, more mustard than any man could consume in a month and a cookie that was like biting into a piece of brass.
Virgin has since employed the celebrity chef and restaurateur Luke Mangan to assist with food on the airline’s Australian arm.
Unlike Beale’s onboard experience, the Clubhouse experience for Virgin’s first and business class passengers waiting to board their flight is far from average. Contrary to most airline lounges where the food is typically served buffet style, in the Clubhouse, you can have a seat, take a look at a menu and choose what you’d like the chef to personally prepare for you.
Another perk aboard the flight is the newly designed Upper Class Suite – a bar complete with seats.
By Michael André Adams
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