SSP, operator of the new Food Quarter, which officially opened yesterday, is working with food journalist and street food expert Richard Johnson to devise a line-up that will start with Claire Kelsey's grown-up ice-cream concept Ginger's Comfort Emporium.
Kelsey will operate her business from the airport's food court for three months before another street food operator takes up the mantle for the next three months.
The street food concepts will join a host of permanent operators at the Food Quarter, which include Upper Crust, The Pasty Shop and Mi Casa Burritos, the Mexican street food restaurant which SSP said had proved to be a popular offering since opening the first branch at London's Victoria Station in February last year. Mi Casa Burritos offers freshly-prepared burritos, nachos or salads with chicken, beef, pork or char-grilled vegetable filling, and a choice of finishing touches of chilli, guacamole, and cheese in 'travel-friendly packaging'.
All three new openings follow the successful debut of The Grain Loft bar, which opened its doors in March. The 330-cover pub combines high-tech elements such as self-service beer points and sound pods with a menu celebrating food from the North West, such as beer battered Bury black pudding fritters and Beer Can Chicken sharer for two - a whole marinated chicken, slow roasted over a can of Thornbridge's Jaipur IPA.
'evolving tastes and needs'
Olly Swayne, business development director (airports), SSP UK & Ireland said the company wanted to continue to strengthen the 20-year relationship it had with Manchester Airport by bringing something fresh to the offering.
"Over the two decades that we’ve operated at Manchester Airport, the ‘eating out’ market has changed dramatically and passengers’ tastes and needs have evolved. We are very proud to be providing new food and drink offers that provide them with examples of current food trends and flavours from the North West."
Beth Brewster, retail director of Manchester Airport said: "We’re really excited about the new Food Quarter, which we know will be very popular with our passengers. Along with the Grain Loft, it has dramatically improved the food offer, and it’s been brilliant to work with SSP to bring the concept to life.
"Terminal One can now offer travellers an even greater mix of food, so from locally produced beers, award winning ice-cream, and now delicious Mexican goodies there’s something for everyone.”