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SSP Group has officially opened a new restaurant, Flax and Soda, at Belfast International Airport.
The 280-cover venue, which forms part of a £100m airport investment programme, is located in the centre of the transformed departures lounge and provides an all-day dining experience for passengers travelling the airport terminal.
The menu includes meats, breads, and dairy products sourced from local suppliers, while the bar offers a selection of regional beers and spirits for travellers to purchase.
Design elements include a mural of the city by local artist Keith Drury. The operator is also partnering with the Belfast business Knead Pizza to provide food.
In 2025, the airport began a five-year plan to modernise the passenger experience. SSP has introduced outlets including Soul and Grain, Starbucks, and Burger King recently.
The final stage of the development is due later this year and will include a 300-cover premium bar and kitchen.
Stuart Buchanan, chief property and business development officer at SSP UK&I, said: “One of our key focus areas has been expanding our bespoke airport bar and kitchen concepts grounded in a strong sense of place. Flax and Soda is another example of this strategy in action, celebrating the region through a distinctly local proposition that perfectly complements our broad portfolio of F&B units at Belfast International Airport.
“We’re confident that Flax and Soda will quickly become the best part of the journey for passengers using the airport.”
Kate Sherry, chief commercial officer at Belfast International, added: “Flax and Soda is a most welcome addition to our food and beverage landscape at Belfast International Airport and reflects our vision to transform the airport experience. With a focus on celebrating local flavours and ingredients, this new family-oriented restaurant is designed to offer our passengers a fresh and innovative dining experience.
“Flax and Soda is more than just a dining destination – it’s a tribute to the vibrant culture that makes Belfast and the entire region unique.”
