Our regular feature, brought to you in association with Strange Nature gin from New Zealand, celebrates memorable scenes, moments, launches and campaigns related to the global aviation and travel retail sphere.
FINLAND. Today’s choice come from LinkedIn, courtesy of HMSHost International (Avolta) CEO Walter Seib, writes Martin Moodie.
They show the company’s new Bubbles Seafood & Wine Bar and Terracotta outlets, opened yesterday at Helsinki Airport.
We’ll let Walter Seib, as passionate and knowledgeable an advocate for airport food as you will ever meet, take up the story.
“Bubbles Seafood & Wine Bar serves everything from the delicate precision of sushi and sashimi to the rich and hearty flavours of steamed mussels and bouillabaisse,” he says.
“While our focus is on the treasures of the sea, our culinary exploration extends beyond with a delectable selection of cheeses, tantalizing charcuteries, and mouthwatering open sandwiches. To complete the dining experience our curated collection of champagne, sparkling bubbles and wines will cater to every palate.”
That offer is complemented by Terracotta’s rustic decor, friendly chatter, and the aroma of freshly baked pizza. And if Walter’s description doesn’t get your tastebuds working, nothing well.
“Savouring the perfection of Pizza Napoletana, where each bite is a symphony of flavors and textures, our skilled pizzaiolos ensure that every pizza adheres to the time-honoured techniques, creating a crust that’s both airy and soft. Serving the amazing flavours of Italy with our authentic focaccia and panini, crafted with the finest Italian products.” Wow, the words are almost good enough to eat, imagine the food.
The Moodie Davitt Report has been championing the airport food & beverage sector since our inception and particularly so from the time when we launched the Airport Food & Beverage (FAB) Conference & Awards in 2011. This year we are stepping up our coverage of this burgeoning, vital and (mostly) fun element of our industry. We’re going to not only focus on the business side but on the food and the people who serve it. And all those elements are beautifully captured in today’s images. ✈
