In partnership with S&Co, ScoMac Catering designed and developed the complete food and beverage strategy for the Great Northern Market food hall concept within Terminal 2 at Manchester Airport.

The brief required the operation to deliver approximately 700 meals per hour across multiple food offers, all supported by a central production hub designed to maximise efficiency, consistency and throughput within a busy airport environment.

Flexibility was a key requirement, enabling the food hall to adapt to changing customer demands and evolving food trends throughout the day. In addition, the twenty-hour, seven-day-a-week trading schedule called for durable, energy-efficient commercial catering equipment capable of supporting high-volume operations while minimising operational costs.

ScoMac was responsible for the fabrication, procurement and installation of all kitchen and back-of-house facilities, working closely with the wider project team to ensure a seamless delivery. The project was completed over several months, with all works carried out airside within the live airport environment. This presented significant logistical and security challenges, all of which were successfully managed by our experienced team, resulting in a highly efficient and flexible foodservice operation for one of the UK’s busiest airports.