IRELAND. Dublin Airport has taken on an unlikely new role in travel retail, as a honey producer. Its 100% natural Irish Nect-Air honey is harvested from four hives housing more than 250,000 dark, native bees on airport-owned land.
Nect-Air is now available in 340g jars exclusively at the Terminal 1 Marqette restaurant, priced at €9.95.
Dublin Airport Managing Director Vincent Harrison said Marqette is the first restaurant at the airport to stock Nect-Air. As reported, Marqette was named the Airport Food Hall of the Year at the Moodie Davitt Airport Food and Beverage (FAB) Awards in 2018 for the second year in a row.
“We are very proud of this top-quality honey as it was produced on our own land and is testament to the fact that the air quality and surrounding vegetation at Dublin Airport is excellent for the bees to thrive.” – Dublin Airport Managing Director Vincent Harrison
“We are thrilled to work with Marqette to make our honey more widely available so that passengers have the opportunity to purchase Nect-Air,” Harrison said.
“Now that it is on sale directly to passengers, Dublin Airport honey will bring a sweet taste of Ireland to consumers all over the world.”
According to Harrison, the Dublin Airport bees produced their first batch of honey earlier this year (perhaps they had a flight to catch -Ed). The honey is already popular with customers, as it is included in the menu of some of the airport’s executive lounges.
“We are very proud of this top-quality honey as it was produced on our own land and is testament to the fact that the air quality and surrounding vegetation at Dublin Airport is excellent for the bees to thrive,” he added.
Marqette General Manager Michael Thornton commented: “Marqette is delighted to partner with Dublin Airport to sell its locally-harvested honey in our restaurant.
“We pride ourselves on serving dishes made from locally-grown fresh produce and Nect-Air is a perfect fit for us. This partnership with Dublin Airport also helps us keep our promise to contribute to a more sustainable environment.”
The beehives were installed on airport land with the help and advice of the Fingal North Dublin Beekeepers’ Association and the Department of Agriculture, Food and the Marine. The hives are tended to by local beekeeper, Colm Fogarty, who has 15 years’ experience in beekeeping.
“Honey bees are one of the most important species within our eco-system; they are crucial for the survival of most of our animal and plant population,” Fogarty said.
He noted that the introduction of native Irish bees to the Dublin Airport environment helps biodiversity, as bees are essential pollinators. Colonies of bees can cover an area of up to 12sq km, working intensively for their food.
The bees feed on nearby wild plants such as clover, blackberry, bramble and hawthorn. Fogarty said the flora blend gives Nect-Air its mild, sweet flavour, rich texture, amber colour and slightly nutty undertone.
NOTE: The Moodie Davitt Report also publishes The Foodie Report, the world’s only media focused on airport (and other travel-related) food & beverage. The Foodie Report e-Newsletter is published every two weeks and The Foodie Report e-Zine every month.
Please send all news of food & beverage outlet openings, together with images, menus, video etc to Martin@MoodieDavittReport.com to ensure unrivalled global exposure. The company also organises the annual Airport Food & Beverage (FAB) Conference & Awards. This year’s FAB took place on 20-21 June in Helsinki. FAB 2019 will be held in Dallas, Texas, on 26-27 June.
