NEW ZEALAND. Christchurch Airport has unveiled two major eateries alongside a new food court, marking another milestone in an ambitious terminal revamp project.
The latest additions, SSP-run Fern & Co and Portal Bar & Eatery, bring the number of new dining options in the terminal to eight since the project began in May.
As reported, SSP won an an eight-year contract to operate five outlets at Christchurch Airport, main gateway to the country’s South Island, earlier this year.
Fern & Co and Portal Bar & Eatery are part of the wider terminal upgrade, which will result in 12 new eateries, the revamped food court, new retail spaces, upgraded bathrooms, a parent’s room, and a large children’s play area. The project is set for completion by mid-2025.
Local flavour meets outstanding dining
Fern & Co: Offers locally brewed C4 Coffee, classic café favourites, vibrant salads, and a lively atmosphere.
Portal Bar & Eatery: The airport’s flagship bar and restaurant, serving freshly made pizzas and high-quality cuisine and an extensive range of beers, wines and cocktails.
Both outlets are conveniently located on the doorstep of the domestic departure passenger screening, allowing travellers to enjoy a relaxed dining experience just seconds from the departure gates.
SSP Australia & New Zealand Managing Director Dominic Cain commented: “We’re thrilled to bring Fern & Co and Portal Bar & Eatery to Christchurch Airport, offering travellers exceptional dining options that reflect the vibrant style of Christchurch. With these venues, we’re setting a new benchmark for airport dining in New Zealand, blending quality, innovation, and local charm.”
Christchurch Airport GM of Customer and Commercial David Cooper highlighted the strength of partnership with SSP. “SSP operates in 37 countries and specialises in airport food & beverage offerings. We asked them to create something special, and they delivered just that,” he said.
“The open flow and comfort are perfectly complemented by the outstanding quality food with swift service, attention to detail and flavour are the key ingredients. We’re proud to enhance our airport for our customers and reinforce its role as the gateway to the South Island.” 
Eating fush and chups and riding a giant canoe in the sky in AotearoaForeigners (especially Aussies) like to mimic the way we Kiwis pronounce the letter ‘I’ as a ‘U’, so that to the non-Kiwi ear ‘Fish and Chips’ sounds like ‘Fush and Chups’. That aural perception prompted the naming of surely Ōtautahi’s (Christchurch) best fush and chips – sorry, fish and chips – eatery. Best not just in quality of food – though surely it is right up there – but in terms of principles, innovation and sheer bloody goodness. I dined there yesterday and was delighted to see the entire menu printed both in English and Te Reo Māori (the Māori language). No tokenism here; the owner Anton Matthews (Te Rarawa) is Māori and a firm believer that his language can only be preserved by being adopted in daily use and championed relentlessly.
Take a look at the Fush website and tell me that the words aren’t the best articulation of the critical concept of Sense of Place (and perhaps Sense of People) you ever saw. If I was Christchurch Airport (or any New Zealand airport for that matter), I would be reaching out to add Fush to my food & beverage offer as fast as I could. And indeed Christchurch Airport and SSP chose to do precisely that. As reported, Fush is one of the eateries included in the diverse new F&B programme. Click here for more from Martin Moodie in The Moodie Blog. |
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