Marqette is the new dining concept at The Loop in Dublin Airport. It makes you think of traditional outdoor food markets and offers “food on the go, food on the slow and food on the fly to take on board.”
Marqette showcases the best of Irish food producers including Gubbeen Salami (West Cork), Toonsbridge Buffalo Mozzarella (Macroom), Kettyle Beef (Northern Ireland), vegetables from Iona Farms (Oldtown, North Dublin), hand-made sausages from O’Mahony Meats (North Dublin), G’s Gourmet Jams (Abbeyleix), Patel’s 1941 Indian Spices (Castleknock), Second Nature Oils (Kilkenny), Oriel Sea Salt (Clogherhead), Green Saffron (Midleton) and Keogh’s Crisps (Oldtown).
Peter Brennan is the Executive Chef of Marquette. He previously worked with The Radisson Blue St. Helen’s, Aramark, Mount Juliet Estate, Parknasilla and The Savoy, London. He says “I believe in sourcing the best ingredients and then cooking great food, simply. While simultaneously offering a menu to suit all tastes and dietary requirements“.
Passengers can wander from stall to stall sampling a wide array of tantalising foods from different parts of the world. “The Hatch” vintage Citroen van is already proving a big draw with its freshly-made omelettes and crêpes, while its Bento Box menu features delicious and aromatic street food. Customers are spoilt for choice at Marqette’s artisan bakery with its vast array of breads and sweet treats including sourdough, focaccia, flatbreads and pastries.
Marqette seats 380 people and the restaurant area is delighting parents with its extensive kids’ menu, speciality sandwiches and a wide range of hot dishes including chicken from the spit, a selection of fish, lamb and vegetarian options. The more health conscious consumers are venturing towards the extensive salad bar, natural vegetable juices, fresh fruit pots, smoked fish, cheese and charcuterie.