Planned closure on the DLR from Stratford International to Canning Town on Saturday 17 and Sunday 18 October. Replacement bus services will operate: Service A: Stratford international – Canning Town. The bus service will run every 10-15 minutes 05:00 – 01:30 on Saturday and 06:30 – 00:30 on Sunday.

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New menu unveiled at City Bar, London City Airport

Passengers flying from London City Airport will now have a new menu from which to choose. As part of a drive to deliver a standard of quality unrivalled at any other UK airport, the new menu has been designed to be current, and of strong appeal to the unique passenger profile at London City.
Passengers can choose from a range of small plates, including confit of heritage tomatoes with shaved Manchego cheese, balsamic baby onions and chilled tomato consommé, or house-cured Barbary duck breast served with carrot and cardamom puree, soy jelly and dandelion leaf. Those looking for something more substantial can opt for a choice of classic dishes such as char-grilled rump of Welsh lamb served with aubergine parmigiana, balsamic poached salsify, baby fennel, black olive, blush tomato and brioche crumb, or Côte de Boeuf of 28-day aged rib eye of Scottish beef on the bone served with truffle creamed potatoes, caramelised baby onions, fine green beans and port jus.
An extensive selection of wines is available by the glass as well as the bottle. These include the sumptuous Burgundy Meursault Villages Domaine Michelot 2008, or from Italy an equally impressive Barolo Castiglione Voetti 2006.
Commenting on the new menu, Neil McLeod, Non-Aviation Revenue Director at London City Airport said; “LCY is the first choice London airport for business travellers, with many being frequent users.  It is important that we strive to exceed their expectations and offer the kind of quality and choice in our restaurants that they could find in the City of London - and in other world cities.  The new menu certainly delivers that; it is already proving popular and maintaining the business-class standards that we pride ourselves on across all areas of the airport.”
Executive chef Robbie Lorraine said; “Combining modern techniques with traditional ingredients has resulted in a sophisticated menu of dishes that our customers would expect to see at the best fine dining restaurants across the world.”

Editors note

About SSP 

SSP is the leading dedicated provider of food and beverage brands in travel locations, operating restaurants, bars, cafés, food courts, lounges and convenience stores in airports, train stations, motorway service stations and other leisure locations. With a heritage stretching back over 60 years, today SSP has 30,000 employees, serving over a million customers every day. It has business at over 140 airports and over 250 rail stations, and operates more than 2,100 units in 30 countries around the world.

SSP operates an extensive portfolio of over 200 international, national, local and speciality brands. These include Upper Crust, Starbucks, Caffè Ritazza, Burger King, M&S Simply Food, Millie’s Cookies, O’Learys,  Caviar House & Prunier, and leading Asian brands Ajisen Ramen and Saboten, as well as stunning bespoke concepts such as the Montreux Jazz Café in Geneva and the award winning Center Bar at Zurich.

Its brand portfolio is tailored for each specific location, depending on variables such as passenger profile, consumer need states, location type, size and design. 

About SSP UK

SSP UK operates over 600 retail and catering outlets including restaurants, pubs, bars and coffee shops at 20 airports and 115 rail stations throughout UK and Ireland.

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