IRELAND. Alpha Retail has launched a new restaurant concept, The Eating Place, at Dublin International Airport, which focuses on locally sourced food and national dishes.
It is anticipated that the self-serve restaurant, located landside, will attract more than 20,000 customers per week. Alpha Retail’s 12-year contract to operate The Eating Place builds on its existing relationship with Dublin Airport, where it already operates an airside food hall.
The Eating Place covers 460sq m and has 184 covers. Seating has been configured specifically with traveller profiles in mind, said Alpha, including single seats for lone travellers.
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Pictured at the launch are (left-right) Dublin Airport Director of Retail Frank O’Connell, The Eating Place Head Chef Dean Diplock, Irish TV celebrity broadcaster Mary Kennedy, Alpha Retail Managing Director Reg Curtis and Dublin Airport General Manager Retail & Catering Service Bill Twomey | |
Commenting on the opening, Alpha Retail Catering Controller Bev Holland said: “Our aim with The Eating Place was to make food the hero, sourcing produce locally where possible and providing fresh food options that travellers want to enjoy. This combined with the exceptional standards of catering and service that Alpha is known for worldwide, makes a strong proposition. The ethos of The Eating Place will work well at any airport and will become a key part of Alpha’s retail catering portfolio.”
Dublin Airport General Manager Retail and Catering Service Bill Twomey commented: “Unprecedented growth in passenger numbers has increased the requirement for a strong food and beverage offering at Dublin Airport. The Eating Place restaurant is an exciting addition and I have no doubt its commitment to using fresh Irish produce and developing a contemporary food offer in tune with our passengers changing tastes will prove popular.”
The regional food offer was highlighted at a live event at the restaurant hosted by Irish TV presenter Mary Kennedy, who challenged Head Chef Dean Diplock to create a series of dishes against the clock from a bag of local produce. The dishes included Tipperary rib-eye steak with green beans and a mushroom dressing, grilled venison and bacon salad, and west coast mussels with a thai coconut lime dressing. One of these dishes will be added to The Eating Place’s specials menu over the coming weeks.
Hot food areas feature a changing menu of freshly made signature dishes cooked to order using locally sourced, seasonal ingredients. This area includes an omelette and pasta station, where dishes can be assembled and cooked to individual tastes. Irish breakfasts, chicken rotisserie and ribs are staples on the menu, designed to appeal to the local market.
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