NEWS & OFFERS: Win 50,000 Nectar points, Singapore reveals new menus and Avios flights to Tanzania live

Win 50,000 Nectar points (31,250 Avios)

I have previously mentioned a fun way to get more Nectar points easily, which you can even rope your family into. There is something called Nectar Arcade, where you can download games to your phone and earn Nectar points whenever you reach a milestone in a game. You can easily earn a few hundred points every week. To find Nectar Arcade, look under Partners in the app.

Now Nectar is offering a 50,000 Nectar point prize for 20 winners as well as bonus points when you download a new game and play until you pass a milestone in the game.

Every 400 Nectar points convert into 250 Avios, which makes the prizes worth 31,250 Avios. To enter, visit Nectar Arcade via Nectar, download a new game which you have not played before, open the game, play it, and complete one milestone. The promotion closes at 23:59 on 14/10/2026 for receipt of all entries.

Singapore Airlines announces new business and first dining

Ahead of revealing their new seats for the A350S and eventually B777X, Singapore Airlines has now unveiled its new dining experiences, including new drinks, food and serviceware. I have always found the drinks and food very good on Singapore Airlines and always enjoyed the wide range of pre-order dishes via Book the Chef.

The full improvements to the Singapore travel experience will be unveiled in Singapore in November 2026. These will also include the in-flight entertainment system, new amenities, high-speed connectivity, and on-ground services

Mr Yeoh Phee Teik, Senior Vice President Customer Experience, Singapore Airlines, said: “At Singapore Airlines, in-flight dining is about much more than the meal itself. Guided by customer feedback, evolving preferences and emerging dining trends, we have reviewed every aspect of the experience – from menu design, seasonal ingredients, and cooking techniques to beverage selection, presentation, and cabin crew service. The result is a combination of thoughtfully crafted dishes, carefully curated beverages, elegant serviceware, and thoughtful touches that make dining on board more memorable for our customers.”

The enhanced experience includes more than 100 new and refreshed appetisers, main courses, and desserts that are being introduced across all cabin classes under SIA Chefs’ Selection. This is a new in-flight menu category bringing familiar flavours, regional favourites, reimagined classics, and new culinary creations. Singapore Airlines also has a range of celebrity chefs from different regions: SIA’s guest chefs include Monica Galetti (the United Kingdom), Nandu Jubany (Spain), Sanjeev Kapoor (India), Sid Sahrawat (New Zealand), Yoshihiro Murata
(Japan), and Zhu Jun (China). 

SIA is also introducing new wine labels for Suites, First Class, and Business Class, and new spirits options across all cabin classes. First Class customers can continue to enjoy a world-class champagne selection, including Krug Grande Cuvée, Louis Roederer Cristal, Taittinger Comtes de Champagne, Charles Heidsieck Blanc des Millénaires, and Bollinger La Grande
Année . Business Class customers can look forward to Charles Heidsieck Brut Réserve NV and Piper-Heidsieck Vintage. In Premium Economy Class, customers can enjoy Champagne Victoire Brut Prestige NV .
SIA is known for its French wine selection, which features producers
renowned for their heritage, distinctive terroirs and winemaking expertise, including Château Ducru-Beaucaillou and Château Pichon Longueville Comtesse de Lalande from Bordeaux, alongside Burgundy producers Domaine William Fèvre, Château de Meursault, Domaine Arlaud, and Maison Albert Bichot.

SIA’s wider beverage programme also includes an extensive range of cocktails,
spirits, sake, liqueurs, and beers, alongside mocktails, juices, soft drinks, non-dairy
beverages, coffees, and teas. New spirits options include an SIA-exclusive blended whiskey from Japan’s Komoro Distillery in Suites and First Class; Bowmore 19 Year Old Pinot Noir Cask
Finish single-malt Scotch whiskey, Roku Botanical Kasane Edition gin, and Danzka
Forty vodka in Business Class.

In Suites, First Class, and Business Class, meals will be served on new custom-designed serviceware, created in collaboration with Christofle, the French luxury tableware house. The serviceware incorporates a subtle interpretation of SIA’s signature batik motif.

Suites and First Class customers will enjoy drinks served in custom-designed Christofle glassware. Elongated wine-glass stems provide a more comfortable grip, while tulip-shaped champagne glasses enhance aromas and flavour,

Book the Cook, which allows eligible Suites, First Class, Business Class,
and Premium Economy Class customers to pre-order a selection of main courses, including Singaporean favourites, international dishes, wellness options, and destination-inspired dishes will also continue.

Here are some of the new dishes:
• Retro Meets Modern Prawn Cocktail (Business Class Appetiser) reinterprets the
classic with prawns, tangy cocktail sauce, Japanese cucumber, shaved fennel,
seasonal rock melon, and edible flowers. Suites and First Class customers enjoy
Lobster Royale (Suites and First Class Appetiser)  an elevated version with lobster
as the star ingredient.

• Poached Maine Lobster with Champagne Sauce (Suites and First Class Main
Course) features slow-poached Maine lobster shell-on with buttery Savoy
cabbage, grilled baby leeks, roasted sweet potatoes, borage cress, and a
Champagne cream sauce.
• The Roasted Cauliflower Steak with Chimichurri on Parsnip Mustard Pu r ée with
Semi-Dried Heirloom Cherry Tomatoes (Business Class Main Course) is an oven-
roasted variation of a cauliflower steak, with smoky sweetness, topped with
vibrant chimichurri on a parsnip purée, finished with roasted heirloom tomato
and micro herbs.
• The Beef Short Rib Sambal Percik with Nasi Kerabu (Suites and First Class Main
Course) draws on the rich culinary heritage of the Nusantara. Tender braised
beef short rib is glazed with sambal percik, a coconut-based sauce infused with
lemongrass, galangal (blue ginger), and chilli. It is served with nasi kerabu, a
herb-infused rice naturally coloured with butterfly pea flower, and a vegetable
salad, finished with toasted coconut and lime.

• A vegetarian version of this is Jackfruit Opor with Blue Pea Rice (Business Class
Main Course) , featuring young jackfruit slow-cooked in a rendang spice paste
made of lemongrass, galangal, and toasted coconut. It is served with nasi
kerabu, fresh herb salad, and galangal crumb.
• Char Siew Wonton Noodle (Business Class Main Course) , a Cantonese-style
noodle dish and a long-standing customer favourite, features sweet-smoky char
siew (pork belly) that is marinated overnight and roasted in three stages to
develop deeper flavour and a caramelised glaze. It is served with al dente
bamboo noodles and fragrant pork lard oil for richness and umami.

• Sous-Vide Chicken Thigh Roulade with Chicken and Pearl Barley Broth (Suites
and First Class Main Course) features tender, sous-vide chicken thigh roulade
served in a comforting chicken and pearl barley broth, with grilled seasonal
vegetables, olives, and fresh basil. 
• Tandoor Roasted Paneer with Velvet Gravy (Suites, First Class, Business Class,
Premium Economy Class, and Economy Class Main Course) is presented in
different interpretations. Suites, First Class, and Business Class customers enjoy
paneer with a seasoned filling and tandoori spices, baked in a clay oven, and
served with pasanda gravy, smoked eggplant, five-lentil curry, and basmati rice
with carrot and cauliflower. Premium Economy Class and Economy Class
customers can enjoy clay oven-baked paneer, marinated in the same spices for
the distinct flavour, and served with the same accompaniments.

The Airline has begun to progressively roll out the new dishes, while the remaining dining enhancements, including new beverages, serviceware, and onboard service touches, will be introduced from November 2026.

Avios flights to Tanzania go live

BA recently announced that they were introducing two new destinations in Tanzania, Kilimanjaro and Zanzibar. This marks the airline’s return to the country after a 13-year hiatus. 

• Peak
  • 220000 Avios + £ 599.00
  • 185000 Avios + £ 899.00
  • 65000 Avios + £ 1,159.00
  • 127800 Avios + £ 1,519.00
  • 99000 Avios + £ 1,919.00
  • 68800 Avios + £ 2,219.00
• Off-Peak: 
  • 198000 Avios + £ 599.00
    
  • 167300 Avios + £ 899.00
  • 137500 Avios + £ 1,159.00
  • 119000 Avios + £ 1,519.00
  • 92500 Avios + £ 1,919.00
  • 66000 Avios + £ 2,219.00