Bristol Airport today (March 13) opened the refurbished Brigg & Stow bar, specialising in local food and drink.

The opening is part of a £4 million redevelopment of the departure lounge.

Customers to the bar will be offered a wide range of drinks, classic meals and light bites. Located after security in the departure lounge, the new bar will be open every day from the first to last flight.

Gloucestershire's local airport, Bristol Airport, is anticipating one of its busiest ever summer seasons this year.

Tom Hack, head of commercial, Bristol Airport, said: "Following an extensive investment in both the kitchen and front of house facilities from the operator, SSP, we are thrilled to open the doors to the new Brigg & Stow Bar and Kitchen at Bristol Airport.

"The facility will offer a fantastic experience for our passengers, who can sample some delights from the South West region and beyond. Our customers can look forward to enjoying a drink and a meal in the new and improved space during their next trip."

Fi Butcher, UK & Ireland marketing director, SSP, said: "Brigg & Stow at Bristol Airport is a prime example of our team's success in delivering truly local experiences to travellers. Everything is a reflection of the Bristol region - from the design of the space which draws inspiration from Clifton Suspension Bridge, and features graffiti-style graphics, down to the title of the outlet, which is derived from Bristol's original name of 'Brigg Stow' (meaning ''meeting place at the bridge' in the original Saxon).

"Our research shows us that today's traveller is looking for more sustainable food and beverage options, so as much as possible we aim to work with local suppliers. Our local partnerships include gins from Bristol-based, carbon neutral micro distillery, Psychopomp Microdistillery, ciders from local favourite, Thatchers Cider, and cheddar cheese and breads from family run businesses, Barber's Cheddar and Hobbs House Bakery."