Abby is Nelson Airport’s millionth customer

The last thing Abby Nalder expected when she stepped off her flight from Auckland was to be surrounded by cheering crowds.

But that is exactly what the 15-year-old Golden Bay local got when she became the Nelson Airport’s millionth customer in a year.

“I was a bit overwhelmed when I walked in.”

Abby had just returned from a family trip to Auckland and was presented with a prize pack – which included a bouquet of flowers and a chocolate cake. She will also be planning another trip with her mother to Wellington as return flights for two were also included in the prize.

“It feels pretty cool to be the millionth customer, it’s pretty exciting.”

Nelson Airport chief executive Rob Evans has been a man on a mission in reaching the goal of a million passengers in a year and trying to make Nelson the best regional airport in New Zealand.

“This milestone is of huge significance to us,” he says. “The continued exemplary service from our airline partners has created an environment of competition and choice that travellers have been lapping up.”

He says this growth re-enforces the need for the current Nelson Airport redevelopment. The first piles for the new Nelson Airport Terminal were put in place on Tuesday.

“We are excited that our customers will get to experience a state of the art Nelson Airport Terminal opening in early 2019.”

In the meantime, Abby will enjoy her trip to Wellington but she had to pass on the chocolate cake as she is gluten free.

By Nelson Weekly - July 20, 2017

First sod turned in airport redevelopment

After years of planning, the first sod was officially turned on the $32 million Nelson Airport redevelopment on Monday afternoon.

Airport officials, board members, contractors and the mayors of both Nelson and Tasman met at the old terminal to mark the occasion, which Nelson Airport CEO Rob Evans described as a “milestone” for the airport. “Our management team have lived and breathed this for the last two years, and today’s milestone is where the rubber will hit the road,” he says.

Nelson Airport’s board chairman Paul Steer says it has taken a long time for the airport to get to this point. “It’s a special day for us, and now the heavy lifting and creativity can begin.”
Nelson mayor Rachel Reese congratulated the team on their hard work, and said she was looking forward to seeing the project progress.

“We’re all climbing on board for this critically important regional project – and it’s no small project. These guys have really understood the value of this infrastructure for the region’s growth,” she says.

The build is expected to take 18 months, and national construction firm Naylor Love will work with Fulton Hogan and local company Gibbons Construction on the build.

By Kate Russell  June 14, 2017
Nelson Weekly News

Michael Meredith joins Peter Gordon as chef for Air New Zealand

Air New Zealand passengers will be enjoying fine dining meals designed by award-winning chef Michael Meredith as they quaff bubbles. Only if they're flying business s class, though.

As the airline's newest culinary consultant, the Samoa-born chef known for his degustation menus and adventurous approach will design dishes for 'Business Premier' passengers - Air New Zealand's executive class.

"It's a huge privilege to be given the chance to showcase my take on New Zealand cuisine to people from all over the world.

"There's a bit of pressure but I'm also really excited to see what we can do together," Meredith said.

Air New Zealand general manager customer experience Carrie Hurihanganui​ said Kiwi cuisine was renowned for its fresh, high quality and diverse produce - and its wine.

For many visitors to our country Air New Zealand offers their very first taste of New Zealand and we take this responsibility very seriously.

"Michael will bring a fresh perspective to the table.

"We've long held a farm to plane philosophy where menus are crafted around the best seasonal, fresh produce on offer. Michael has a similar ethos at Meredith's and we're excited to see how he translates his expertise from the restaurant to meals served at altitude".

Stuff

JOHN EDENS

Last updated 15:57, July 20 2016