In a significant milestone for the Qantas Group’s fleet renewal initiative, the first brand new Airbus A220 has emerged from the paintshop at Airbus’ facility in Mirabel, Canada.

The aircraft, set to touch down in Australia before the year’s end, is the inaugural unit of 29 A220s slated for delivery to the Group, marking a strategic move in its domestic fleet renewal plan.

This modern generation of QantasLink A220s is designed to gradually replace the Boeing 717s currently servicing flights across Australia. Boasting double the range of the 717, the A220 is poised to open up novel domestic and short-haul international routes, expanding the airline’s operational reach as additional aircraft are incorporated into the fleet.

This delivery represents the twelfth new aircraft within the past 12 months for the Qantas Group, showcasing their commitment to a more sustainable and efficient fleet.

The A321LR aircraft for Jetstar and the Boeing 787 Dreamliners for Qantas International have already joined the ranks, all contributing to reduced fuel consumption, lower emissions, and a quieter travel experience compared to their predecessors.

Over the last six months, the QantasLink A220 has taken shape at the Mirabel facility, with key components sourced from various global facilities, including wings manufactured in the United Kingdom.

Adorned in a striking Aboriginal paint scheme during its two-week stint in the paintshop, this aircraft is the sixth addition to Qantas’ longstanding Flying Art Series.

Launched in 1994, the Flying Art Series has been a canvas for Indigenous Australian artwork, with the latest livery featuring the creations of senior Pitjantjatjara artist Maringka Baker.

Named “Minyma Kutjara Tjukurpa – The Two Sisters Creation Story,” the aircraft showcases a Dreaming narrative of two sisters traversing remote Australia together. The collaboration with Indigenous Australian design agency Balarinji and First Nations artists underscores Qantas’ ongoing commitment to celebrating Australia’s rich cultural heritage.

Qantas Group CEO, Vanessa Hudson, envisions the QantasLink A220s as a game-changer for domestic and regional travel. She said,

These aircraft have the potential to change the way our customers travel across the country, with the ability to connect any two cities or towns in Australia

The enhanced speed and convenience are poised to redefine business and leisure travel, presenting new opportunities for both passengers and the airline’s operational staff.

The Airbus A220 (registration VH-X4A) will undergo post-production test flights and be equipped with Qantas-specific features before officially joining the airline’s fleet by year-end.

It will ferry from Quebec to Australia, initially servicing flights between Melbourne and Canberra, with an additional six A220s scheduled for delivery by mid-2025.

For further information on this groundbreaking development or to explore the enhanced possibilities for your business travel, feel free to reach out to your dedicated Global Travel Account Manager.

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Virgin Atlantic is ushering in the cooler season with a fresh and diverse menu, set to roll out across its network from 4 October.

This revamped menu not only caters to the taste buds of travellers but also embraces inclusivity, offering an array of vegetarian and plant-based options.

In addition to the delectable dishes, a tantalizing selection of beverages, including wines, cocktails, matcha and kombucha has been introduced. And the airline’s Economy Delight customers can now enjoy the convenience of pre-selecting their meals.

Virgin Atlantic’s new Autumn/Winter menu, effective from 4 October, promises a warm and satisfying culinary experience for passengers in all cabins.

For Upper Class travellers, the menu boasts a delightful blend of British classics and global flavours.

Some highlights include succulent serrano ham with roasted squash, pickled red onion, and feta cheese, as well as herb-roasted chicken breast and roasted trout fillet.

Notably, the Extra Bites menu steals the spotlight, featuring a scrumptious cream tea complete with sultana scones, white chocolate and orange scones, clotted cream, morello cherry jam, and lemon curd.

Additionally, passengers can relish a delectable bao bun with cashew satay chicken and a spiced lamb flatbread.

This season’s menu also places a heightened emphasis on vegetarian and plant-based choices, such as carrot tartare with whipped ricotta, spinach and ricotta tortellini, spiced apple and parsnip soup, and a beyond burger with pickled onions, vegan cheese, and vegan mayonnaise.

To round off the meal, tempting new flavours of Northern Bloc plant-based ice cream await, including double salted caramel and lemon sorbet.

Upper Class passengers can also enjoy a new A La Carte breakfast menu, allowing them to tailor their breakfast with options like yogurt, fresh fruit, warm pastries, and a selection of cereals, including artisan granola and fruit and fibre.

Those looking to catch up on sleep can opt for the Express Breakfast, served 40 minutes before landing, featuring a choice between a bacon roll or a sweet pastry.

Complementing these offerings are a range of new well-being drinks, such as Real sparkling tea, Perfect Ted matcha and Lo Bros kombucha.

The onboard wine selection showcases a New Zealand Sauvignon Blanc, a Côtes du Rhône Rosé, and an Italian Villa Borghetti Valpolicella Classico.

In Premium cabins, passengers face a delightful dilemma when choosing between dishes like homely chicken lasagna, sage and thyme pork stew, and panko-coated tofu with katsu vegetable curry.

Additionally, a British cheese plate featuring vintage cheddar, blacksticks blue, fig jelly, grapes, and olive oil and sea salt crackers has been added.

For dessert, a choice between sweet or savoury Mile High Tea is on offer, with options like coconut and blueberry financier, pistachio macaron mini patisseries, mini quiche Lorraine, and smoked salmon blini.

Economy Delight passengers will be thrilled to learn that they can now pre-order their entrees, a convenience previously available only in Premium and Upper Class.

The new Economy menu presents enticing options such as chicken, leek, and tarragon casserole, creamy spinach and butternut pasta, and accompaniments like Cathedral City cheddar and crackers, along with a Pots & Co plant-based chocolate pot.

Virgin Atlantic has also revamped its snack offerings across all cabins.

Economy passengers will be spoiled for choice with a selection that includes Walker’s shortbread fingers, vanilla Oreos, Cadbury mini fingers, and Penn State sour cream and chive pretzels.

Meanwhile, Upper Class and Premium passengers can indulge in Savoursmiths bubbly and serrano chili crisps, Yumma peach-flavored gummy sweets, Creative Nature blueberry muffin bars, Love Raw Vegan caramelised biscuit bars, and more.

As the crisp autumn air sets in, Virgin Atlantic welcomes travellers with a comforting menu designed to tantalise the senses and kickstart their journeys.

The airline collaborates with catering partner Gate Gourmet to ensure the highest quality in-flight food and beverage offerings.

Corneel Koster, Chief Customer and Operating Officer at Virgin Atlantic, expressed excitement about the new menu, stating,

We’re delighted to introduce our new onboard menu, marking the return of the season that makes our customers crave some winter sun. At Virgin Atlantic, we’re always looking to create memorable moments onboard, which is why we strive to offer an unmatched, contemporary, and extensive selection of dishes across our cabins. From the addition of well-being drinks in Upper Class to the extension of pre-select to Economy Delight, our focus on innovation means our customers experience nothing short of fantastic service and flavorful food, no matter where they’re travelling to.

Travellers can look forward to a memorable culinary journey on their next Virgin Atlantic flight, complete with a rich array of seasonal dishes, tantalizing snacks, and diverse beverage options.

Whether you’re jetting off for business or leisure, Virgin Atlantic is set to elevate your in-flight dining experience this autumn and winter.