Welcome to AirspressoAirspresso is an established airside cafe experience like no other, with operations in both main islands of New Zealand; one in New Plymouth, one in Queenstown, and one in Dunedin. The brainchild of two hospitality entrepreneurs with vastly different backgrounds, the brand has proved to be a winning formula for travellers and visitors because of its excellence in home-bake style food, fresh roasted speciality coffee and a décor of heritage flying stories and artefacts.
Craig Macfarlane has established a cluster of cafes and restaurants in Taranaki, Wellington, Hamilton and Queenstown, as well as Ozone Coffee Roasters which has a growing customer base the length of the country.
Ozone Roasteries are now burgeoning businesses in New Plymouth, and Shoreditch, London. Craig also built King and Queen Hotel Suites with brother in law Aaron Boddington in New Plymouth, a top end accommodation experience.
Jim Hickey, well known television weatherman, pilot and coffee aficionado is the other half of the partnership. The son of a WW2 Spitfire pilot, Hickey flies his own aerobatic Yak 52 Warbird, and for years yearned to see a contemporary quality airport café adorned with local aviation heritage in his home town.
Contact and discussions with Craig ensued. The synergies and strategic planning saw the embryonic plan hatch into the award-winning Airspresso experience at New Plymouth airport. Customers indulge in delicious café fare and coffee excellence, in the midst of authentic vintage aviation memorabilia and biographies of local pioneer and wartime pilots.
Queenstown International Airport followed.
When Queenstown Airport Corporation CEO Scott Paterson witnessed the passion and vision for a locally-honed Airspresso model for his international airport he said: “When we went through the tender process we were really excited by Airspresso’s ideas and how they would complement the airport’s future food and beverage offerings” he says.
“Jim brings a strong passion and understanding of Queenstown and the aviation sector to the table while Craig is a go-getter with a proven track record of success here in New Zealand and London.
“This gives us confidence that the Airspresso formula will deliver the world-class experience we’re striving to achieve for our visitors”.
Airside - Queenstown
QT Airport’s Acclaimed Airspresso cafe/restaurant has extended its fine dining options. The bespoke eatery now offers International travelers a selection of fine packaged fresh food, premium espresso coffee and beverages with a second offering, this one an Airside express service. Right in the international departure lounge!
Great service and excellent dining are the benchmarks of both our Airspresso Team and Queenstown Airport. So now our departing overseas flyers who might be squeezed for time can still dine on the best of Queenstown’s cafe fare.
Fuel To Fly - Dunedin
The Airspresso brand continues to expand with a fresh new dining experience literally “popping up” in Dunedin Airport.
Wearing the temporary moniker of Fuel to Fly, which happens to be Airspresso’s byline, the specialised aviation eatery team transplanted a slick contemporary airside café, having designed, pre-manufactured and installed a complete dining establishment overnight.
Airline customers arrived for pre-dawn flights to fresh roasted coffee, artisan and executive chef dishes, and an ambiance of friendly staff, new uniforms, lights music and choices of a la carte and cabinet food delights.
And that’s not all. In association with Dunedin Airport Management, the Fuel to Fly team will develop a full rollout of the Airspresso brand with the refurbishment of the airport terminal in the not too distant future.
That expansion will unveil more menu choices, catering options, and synergies with international airlines and their in-flight services.
Customers and visitors will also sit amongst historical and biographical memorabilia and stories of pioneer pilots, wartime flyers and vintage aviation items pertaining to the flying history of the Dunedin region.
The Fuel to Fly “has left the building” and customers are happy.
That’s the way we like it.
| 
