Cork Airport

Cork Airport Launches Revamped Food Offering

May 29, 2017

The new food offering at Cork Airport was officially launched today.

The launch of the new and improved Cork Airport food offerings took place today, following a major investment from Aramark food services.

Local suppliers for the new food offerings at Cork Airport include:

  • Fingal Ferguson, Gubbeen Chorizo
  • Jane Murphy, Ardsallagh Goat’s Cheese
  • Bandon Vale Cheddar Cheese
  • Flahavan’s Oat Porridge
  • G’s Gourmet Jams
  • Ballycotton Smoked Salmon
  • Glenilen Yoghurts
  • Glenown Farm Ice Cream
  • Pallas Green for locally grown fruit and vegetables

Alan Quinlan, former Irish and Munster rugby star and Aramark ambassador, got the opportunity to sample the new menu and to learn about what the ever-increasing health and wellness-conscious passenger seeks while travelling.

“It’s great to see such a variety of options available with lots of local ingredients. Taste and nutrition are all a big focus of these exciting menus," he said. “I spend a lot of time travelling through airports, particularly here at Cork Airport, and often find it difficult to eat healthily. I am very impressed with what I have seen and tasted today. It is delicious and I have no doubt the food offerings will go down very well with the travelling public.”

Niall MacCarthy, Managing Director of Cork Airport said: “Cork and the wider region provides some of Ireland’s best seafood and produce, so it is very exciting for us to be able to showcase this in Food Republic and in Kinsale Café Bar – an apt name considering the superb seafood that is produced in the historic fishing town and its environs. So far, passenger feedback has been really positive.”

“A market of 2.3 million potential customers is a great opportunity to drive and deliver great quality products to travellers coming through Cork airport," added Frank Gleeson, Managing Director, Aramark Food Services. 

“Aramark is delighted to be able to offer great products and a great experience, while supporting local food producers and developing a menu that reflects what makes Cork the gourmet capital of Ireland.”

Aramark has created a series of seasonal menus drawing on a lot of local suppliers. Creative and authentic cooking styles will be integral to these dishes that will aim to delight the palates of local and international travellers alike.

Pictured from left: Jane Murphy, Ardsallagh Goats Farm; Michael Twomey, Twomey Farms; Helen Gee, G’s Gourmet Jams; Jim Sheehan, Castletownroche; Alan Quinlan, Aramark Brand Ambassador; David Magee, Head Chef at Cork Airport; Declan Martin, Waterfall Farm and Colm O’Regan, Horizon Farm