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Airport restaurants: the changing face of airside dining

By Luke Nicholls , 21-Mar-2012
Last updated on 21-Mar-2012 at 11:17 GMT2012-03-21T11:17:56Z

Rhubarb and Oriel Brasserie have both opened sites at Heathrow's Terminal 3 in the past year

Rhubarb and Oriel Brasserie have both opened sites at Heathrow's Terminal 3 in the past year

With up to 30,000 people departing from Heathrow Airport’s Terminal 3 every day, established food concepts and emerging brands are increasingly recognising the potential of such high-footfall transport hubs.

Ben Crowley, head of food & beverage at Heathrow, is currently in the process of selecting new sites for Terminal 2 as part of its £1bn redevelopment, while Terminal 3 has recently seen a whole host of new additions to its restaurant portfolio.

BigHospitality took to the UK’s largest airport to explore how and why its food & beverage offers are expanding, and to find out what it’s like running a restaurant airside.

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