Fever-Tree Bar lands at Manchester Airport
General Manager Thomas Leonard on the new premium bar experience at Manchester Airport’s Terminal 2
Fever-Tree has officially landed in Manchester with the launch of its new premium bar in Manchester Airport’s newly transformed Terminal 2. At the helm is General Manager Thomas Leonard, who, alongside Assistant Manager Jhon Fry, helped officially launch the bar on 15th January 2026. The opening comes as Manchester Airport nears the completion of its £1.3bn transformation programme, with an upgraded mix of shops, bars and restaurants, designed to elevate the passenger experience from check-in to take-off.
Speaking of the launch, Thomas shares, “The Fever-Tree Bar at Manchester Airport has been a purposely built, blank space from day one and it's so beautiful. We had a soft launch just before Christmas and then our co-founder and CEO, Tim Warrillow, visited in January to see the site and cut the ribbon to officially open the bar.
Thomas continues, “Tim is Mr. Fever-Tree and is still so hands-on in the company. He is leading the company's charge and came to speak to the team about how he set the company up and how passionate he was about the brand. He had never seen the new terminal, so it was really important for him to see where Fever-Tree is sitting in the new space and how it looks.
Feedback
The T2 bar welcomes both business and leisure travellers, so what kind of feedback has the bar received so far? Thomas shares, “It's been lovely because we get such different types of guests. We get those business travellers who just want a cup of coffee and to sit on their laptop and be left alone. We also get couples wanting to celebrate the start of their holidays with a cocktail or glass of champagne. Everybody has the same response of, ‘I didn't realise Fever-Tree had a bar’ or ‘I didn't realise Fever-Tree did other things that weren't just tonic.’ They buy Fever-Tree tonics in the supermarket, but they don't realise that we make a really good croissant and salmon platter, and our cocktails are fantastic and freshly made.”
Guest Experience
Guests have also been commenting on the bar’s striking new look, which has been inspired by the botanical landscapes where the brand sources its ingredients. Thomas comments, “We've got an incredible 11 metre wide tree canopy that looms over and encompasses you. So when you've sat at the bar, you're looking away from the terminal and looking at the nature-themed wallpaper and the tree and you are whisked away from feeling like you're in an airport terminal.”
Thomas explains that the guest experience is key, he says, “You get a personable service. Our team love the brand and the products and that passion passes through to the guests as they can sit at the bar and talk to the team and while away the 90 minutes they might have before their flight.” He continues, “Everybody leaves saying, ‘When I know when I'm next flying, I'll make sure I come and see you again.’ So that's been the overwhelming feedback. It has been lovely to see.”
A Taste of the Menu
The drinks menu showcases Fever-Tree’s award-winning mixers, paired with premium spirits from leading local and international distilleries. Travellers can enjoy a carefully curated selection of long mixed drinks, including Gin & Tonics, Highballs, Mules, Spritzes and Palomas. On the drinks menu, Thomas comments, “One of our most popular cocktails is the Nojito which is our alcohol-free Mojito. It sells well just because people love Mojito flavours, but they don't necessarily want a double shot of rum just before flying.”
The food menu at Fever-Tree Bar also offers a selection of seasonal small plates designed to complement the drinks offering. Thomas shares, “We have all the breakfast favourites. People want a sausage or bacon sandwich in the morning or eggs Benedict and some pastries. Our quick sandwich and flatbread options have been the biggest sellers.”
The team is already planning a new seasonal menu that’s set to launch in April. Thomas comments, “We're currently looking to see what Manchester wants, what is selling best and developing the menu for Manchester tastes. It’s been so much fun.”
Quality Locally Sourced Produce
Fever-Tree also has an award-winning bar in Edinburgh that uses quality locally sourced produce. Thomas explains, “The localised products up in Edinburgh are fantastic. They buy their salmon from 2 miles down the road, they've got whiskeys that are Scottish based, and even the salt that we use in the soda is a Scottish salt. We have continued that ethos in Manchester, bringing that quality product to our bar in this brand new terminal. Our smoked salmon comes from a family run company in Lancaster, we use 3 Wrens Gin from Cheshire and Forest Gin from Macclesfield.”
Speaking again of the Summer menu change, Thomas comments, “Moving into April, we are looking at how we can incorporate more quality local suppliers. Using local bakeries in town for our pastries, making sure that everything is being brought in within a Greater Manchester radius. That's been the most important thing.”
Special Occasions
With thousands of guests travelling through Manchester Airport’s T2 each month on their way to a destination celebration, Thomas reveals what he believes is the best way to begin a special occasion at Fever-Tree Bar. He says, “There's nothing to celebrate quite like champagne, which we sell by the glass. Lauren Perrier is the best champagne in the world and goes well with our salmon sharing platter, which offers a luxury start to guests' holiday.”
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