IRELAND. Dublin Airport has shared details of the first completed phase of its new food & beverage programme. It has revealed some of the earliest openings of a project that will eventually feature 24 new spaces operated by partner SSP under a ten-year contract.
Over the coming months and years the travel restaurateur will transform the F&B offer at Dublin Airport in both landside and airside locations in Terminal 1 and Terminal 2, incorporating a mix of Irish and international brands and new concepts.
“With a focus on quality, provenance, sustainability, and technology, our new line-up will not only deliver a great choice but a truly special culinary experience for those passing through Dublin Airport” – SSP UK & Ireland CEO Richard Lewis
The programme has a strong local flavour, with SSP working alongside Irish brands to have a close association with, and supply, some of the new outlets. Many local and certified ingredients will be at the heart of the menus offered in the new units.
One of the earliest openings of the F&B project will be SSP’s bespoke Tap + Brew craft beer and gourmet hot dog concept. It will be unveiled in Terminal 1 in December. Irish produce from The White Hag, Hugh Maguire – The Smokin’ Butcher and McCloskey’s Bakery will bring this unique concept to life, airport company DAA said.
In the coming months, Terminal 2 will also see the addition of a new Starbucks Coffee unit, as well as a bespoke dining concept named Whiskey Bread, where SSP has worked with Teeling Whiskey to create an authentic Irish menu.
In addition, a casual dining concept with strong local roots, The Fallow, will be added to the F&B options of the International Departures Lounge in early 2022.
DAA said that the F&B transformation plan will bring passengers “an entirely new food and beverage experience, ensuring that there’s something for everyone to enjoy at Dublin Airport”.
Together with Irish provenance, sustainability will be a key feature of SSP’s new F&B line-up, with a focus on sustainable packaging and the removal of single-use plastic.
The latest technology will also be integrated with the new outlets, including mobile order at table services and contactless menus to provide a smoother and quicker customer experience.
Dublin Airport Managing Director Vincent Harrison said: “Delivering the best customer experience and a true sense of place has been the key objective. This is just the first of three phases, which will ultimately see the food and beverage offering at Dublin Airport transformed.
“We want to ensure that our customers enjoy their dwell time at Dublin Airport, and provide them with an opportunity to relax before their flight with a quality dining experience. We are excited to work with SSP to achieve this.”
SSP UK & Ireland CEO Richard Lewis said: “We are delighted to be working in partnership with Dublin Airport to transform the food and beverage offering for passengers, bringing a bespoke line-up of brands that showcases the best of Ireland, whilst still providing the well-known concepts people know and love.
“With a focus on quality, provenance, sustainability, and technology, our new line-up will not only deliver a great choice but a truly special culinary experience for those passing through Dublin Airport.”
Note: Watch out in coming days for the relaunch of The FAB Newsletter from The Moodie Davitt Report. This regular newsletter will feature highlights of openings, events and campaigns from around the world of airport and travel dining.
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