How airline food changes based on which class you fly, in 6 pictures

Virgin

Upper class

• Salted butter, malted wheat and oat roll, glass of Gardet Brut Premiere Cru Champagne
• Brioche and butter pudding, served with Madagascan syrup and double cream
• Thai beef salad, seared sirloin beef, dressed with a sweet chilli, lime and ginger dressing and crumbed roasted cashews. Created for Virgin by Lorraine Pascal
• Italian buffalo mozzarella, heritage tomatoes and sweet pepper berries, drizzled with Italian extra virgin olive oil and a balsamic glaze

Premium economy

• Apple and blackberry pudding
• Chicken, sweet potato and coconut curry, with coriander rice
• Asian slaw salad of carrots, celeriac, sweet chillies and slaw dressing. As well as Jacob's crackers, Croxton Manor Nature Cheddar, 1/4 bottle of wine

Economy

• Gu Chocolate Orange. As well as Jacob's crackers, Boursin Garlic and Herbs, 1/4 bottle of wine
• Slow-cooked beef bourguignon, with rosemary, roasted root veg and mustard mash
• Mediterranean orzo salad, dressed in a sun=blushed tomato and roasted pepper dressing

All Nippon Airways

First Class

• Marinated salmon in piquant-vinegared sauce
• Dressed asparagus and konjac with sweet sesame paste
• Seasoned salad with wasabi
• Simmered sablefish in soy-based sauce
• 'Koshihikari' brand rice from Nichinan-cho Hino-gun in Tottori Prefecture
• Japanese tea
• Clear soup with a steamed prawn cake
• Zensai, 'a selection of morsels' including Japanese omelette and sake-steamed abalone
• Miso soup
• Pickles preserved in vinegar

Business class

• Miso soup
• Simmered duck and vegetables
• 'Koshihikari' rice
• Deep-fried sea bream with thick ponzu sauce
• Assorted pickles
• Seasonal salad
• A selection of morsels including dressed bamboo shoot and simmered octopus

Economy

• Miso soup
• Seafood curry with steamed rice
• Japanese noodle with spring onions, served with soy-based sauce
• A selection of fresh fruit
• A selection of traditional appetisers

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