USA. Southern California’s Dark Horse Coffee Roasters is celebrating its tenth anniversary by opening its first airport kiosk in San Diego International Airport’s Terminal 1 East.
The hipster roastery – famed for its sense of community, skinny vegan donuts and colourful merchandise – adds the airport kiosk to its portfolio of six other stores across the city. It is a joint venture with minority-owned airport concessionaire Mission Yogurt, Inc., which also runs the adjacent Einstein Bagels.
The opening marks one of the first in an impressive wave of notable names that will soon be arriving from the local food scene as San Diego builds a new terminal, set to open by 2025.
Mission Yogurt President Rod Tafoya said: “When looking for partners for our new airport kiosk, we took our time to find a local business that reflected the strong values and dedication to quality products for which Mission is known, and we are grateful to find an amazing partner in Dark Horse.
“Dark Horse has an exemplary coffee that we know travellers are going to crave between flights.”
Serving guests from 5am to 11pm, the menu features salads, sandwiches, local pastries, snacks and alcoholic beverages. The brand’s signature coffee drinks include The Salted Maple – espresso with milk, maple and sea salt; and The Champ – coffee with milk, honey and cinnamon.
The kiosk has a focus on community and sustainability. Design features include a living wall populated with plants and countertops made from Hanex, a mixed recycled acrylic that has won multiple awards for low-chemical emissions.
“Relationships – that’s what our coffee is all about,” said Dark Horse Co-Founder Bryan Charlson. “From the farms all the way to our cafes, Dark Horse takes pride in sourcing, roasting and brewing the very best Direct-Trade coffees, developing extremely close and impactful relationships with our smallholder farmers all over the world and small communities here at home.” ✈️
FAB EZINE SET TO RETURN
The Moodie Davitt Report is delighted to announce the return of the FAB eZine, a standalone digital magazine dedicated to airport and other travel-related food & beverage views, news, trends, tastes, people, product and principles.
Initially quarterly, beginning in Q4 2023, The FAB eZine will devote year-round coverage to the burgeoning airport food & beverage sector, including broader hospitality services such as hotels and lounges.
The FAB eZine will continue to explore the evolution of the travel-related F&B sector worldwide as we did back in 2019 in this on-location report from Houston, Texas. Click on the image to read.
The FAB eZine will complement the annual Airport Food & Beverage (FAB) Conference & Awards and our already extensive F&B and hospitality coverage on The Moodie Davitt Report.com and in The FAB Newsletter.
Elişa pictured with Jamie Oliver
Elişa Roche has been appointed Editor-in-Chief, bringing a rare combination of culinary and journalistic excellence and experience to the role. Elişa trained as a chef as part of ‘Jamie’s Kitchen’, a British TV show watched by millions and fronted by celebrity chef Jamie Oliver. She went on to work as Chef de Partie at some of London’s top Michelin-starred kitchens, e.g. Fino (now Barrafina), The Ivy and Bambou.
Cooking later turned to food writing and presenting, most recently as overseeing editorial partnerships at Food Matters Live. Elişa was also Host and Producer of award-winning B2B podcast ‘Career Conversations’, encouraging young people into the food & drinks industry.
*For editorial enquiries, please contact Elişa Roche at Elisa@MoodieDavittReport.com. For advertising, please reach out to Martin Moodie at Martin@MoodieDavittReport.com
