A new seasonal menu from Singapore Airlines features crab with radishes and nasturtiums, lamb with rosemary jus, and rhubarb cake. Jenny Southan reports

Singapore Airlines has introduced a new spring in-flight menu created by guest chef Monica Galetti, bringing seasonal ingredients and lighter flavours to passengers travelling from the UK.

Available on flights departing from London Heathrow, London Gatwick and Manchester  until May 31, 2026, the new dishes are being served across suites, first class, business class, premium economy and economy.

Galetti, who became the airline’s guest chef in March 2024, has designed the menus to reflect the arrival of spring, using fresh herbs and produce that suit the time of year. The aim is to offer meals that retain flavour and texture when served at altitude, where taste perception can change.

In suites and first class, passengers are offered a four-course dining experience. The Singapore Airlines spring menu begins with crab salad served with radishes, nasturtiums and a herb vinaigrette. This is followed by a spinach veloute with parmesan, cottage cheese and chive brioche. The main course is a slow roasted spring lamb cutlet with gremolata and rosemary jus. Dessert is a blackberry mousse with lemon thyme and caramelised chocolate crumble.

In business class, the menu follows a three-course format. It starts with the same crab salad, before moving to butter poached cornfed chicken with chive panko. The meal ends with a rhubarb cake served with vanilla and ginger crème fraiche, reflecting a classic seasonal flavour combination.

Passengers travelling in premium economy and economy are also included in the update, with desserts created specifically for these cabins. The premium economy option is a salted caramel and honeycomb delice, while economy passengers are served a salted caramel and honeycomb pot. Both are inspired by hokey pokey, a confectionery popular in New Zealand where Galetti trained as a chef.

Galetti says: “Spring is a wonderful time of year, bringing with it fresh, flavourful ingredients and delicate herbs. I have woven these into my new spring menus, balancing bold flavours with contrasting textures to delight all the senses – something that becomes even more important when dining at altitude. I’m excited to taste these dishes on board and take notes that will inspire my next set of menus to come.”

The Singapore Airlines spring menu forms part of the airline’s wider approach to inflight hospitality, which includes its “Book the Cook” pre-order service. This allows passengers in suites, first class, business class and premium economy to select meals in advance of travel. Across all cabins, KrisFlyer members can access complimentary wifi, alongside more than 1,900 entertainment options including live TV and sport.

Mohamed Rafi Mar, general manager UK and Ireland at Singapore Airlines, says: “We know that on a 13-hour flight, every detail matters – after all your journey begins the moment you step on board. That’s why we partner with renowned chefs such as Monica Galetti, offer fully-flat beds in premium classes across our network, and provide complimentary wifi, Live Sport and Live TV, all delivered with our awardwinning service.

"From every mouthful you savour to every carefully curated wine on our list, we go above and beyond to ensure a consistently worldclass experience for customers.”

Before departure, eligible passengers flying from London Heathrow and London Gatwick can access airport lounges. At Heathrow Terminal 2, the SilverKris Lounge has been refurbished with increased capacity, dining areas and quiet spaces. At Gatwick, travellers can use the No.1 Lounge.

Singapore Airlines currently operates up to 40 flights per week between the UK and Singapore, connecting British travellers to destinations across Asia and beyond. The introduction of the Singapore Airlines spring menu reflects continued investment in inflight dining as a key part of the long-haul travel experience.