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Wicklow-based food company The Happy Pear has opened a new café at Dublin Airport.

The new outlet, which is Dublin Airport’s first plant-based restaurant, employs 20 people and is located after security screening in Terminal 1.

The Happy Pear was founded by twins Stephen and David Flynn, who have built their business on the ideals of health, happiness and community.

This is the pair’s fourth café in the country.

The new Dublin Airport outlet is being opened in association with global foodservice group HMSHost International.

The grab-and-go offering features a wide range of healthy food, with both hot and cold breakfast, lunch and dinner options available.

Healthier Options – “We’re thrilled that our healthy food ideas are among some amazing Irish brands at the airport and we’d like to give a massive thanks to Dublin Airport and HMSHost International for the opportunity to partner on our fourth café,” said The Happy Pear Co-founders, David and Stephen Flynn.

“More and more people are seeking healthier food options and our new Dublin Airport café is an amazing opportunity to offer that option for people while they are on the move.”

“Our entire product range is made from natural ingredients with no artificial preservatives, colours or flavourings and this is something that we are very proud of.”

The new airport outlet features hand-roasted coffee, healthy cakes, a selection of vegan and vegetarian offerings, and signature sandwiches, salads, soups and hot food bowls.

“The Happy Pear is an energising and uplifting brand and I am delighted to welcome its new outlet to Terminal 1,” said Dublin Airport Managing Director Vincent Harrison.

“This new grab-and-go café is a fantastic addition to the food offering in Terminal 1 and I have no doubt that its healthy menu offering will be very popular with passengers.”

“We strongly support The Happy Pear’s sustainable ethos, and this is something that we are developing with all of our food and beverage operators at Dublin Airport,” Harrison added.

Adare Manor has appointed three new members to the award-winning culinary team at the resort.

Gavin Couper has been announced as the new director of food and beverage at Adare Manor, Patrick Collins is the new chef de cuisine for banqueting and Liam Simpson has been appointed food and beverage manager of The Oak Room.

“We are delighted to add such experienced and dynamic new staff to our culinary team here at Adare Manor,” says Paul Heery, General Manager at Adare Manor.

“These new appointments and their wealth and range of creativity and professionalism will no doubt enhance the experience of each and every guest,” he continued.

“We welcome Gavin, Patrick and Liam to the team at Adare Manor, and myself, the extended team and all our staff are looking forward to working closely with each of our new colleagues.”

New Faces – Couper, the new Director of Food and Beverage, will be responsible for the complete food and beverage experience across all areas of the business.

He joins Adare Manor from One Aldwych London where he was the director of food and beverage.

Collins, the new Chef de Cuisine for Banqueting, is a graduate of Culinary Arts from the Limerick Institute of Technology, and joins from Bell Café and Restaurant in Killaloe, Co Clare, where he was head chef.

Collins also worked as Head Chef in the kitchens of Bunratty Manor Hotel, The Cloister Bar and Restaurant, Carrygerry Country House and the award-winning Gallagher’s Seafood Restaurant in Bunratty.

Simpson joins Adare Manor from his previous position as Senior Assistant Restaurant Manager at the one Michelin-starred restaurant Chez Bruce in London.

Prior to moving to London, Liam was part of the senior management team at The Rusacks Hotel, leading the food and beverage department.