Ystradgynlais (Welsh for ‘vale of the river Cynlais’) is easier to find (at the northeastern end of the Swansea Valley ) than it is to pronounce. But after a good dram or two of the outstanding local whisky Penderyn, I’ve just about got the hang of it. Us – trad – gun – lice. There you go. Easy isn’t it?
I Lon Y Coed, Ystradgynlais, global HQ of The Moodie Davitt Report
I’m here to visit my daughter (and The Moodie Davitt Report Chief Operating Officer) Sinead, her husband Adrian and their two sweeter than Welsh Buttermints kids, Carys (5 today) and Iwan (2), my constant and brightest of lights.
You can take the Kiwi out of New Zealand but you can’t take the Kiwi out of the New Zealander
Ystradgynlais is a charmingly sleepy town, located on the banks of the River Tawe, just outside the majestically beautiful Brecon Beacons National Park. It is embraced within vast swathes of green, offering a variety of jaw-droppingly scenic walking routes and nature reserves.
Mashie Ps: Pōkeno and Penderyn single malt whiskies from New Zealand and Wales, respectively, capture the dual Kiwi-Welsh spirit of the Moodie-Miller household in Ystradgynlais
What a contrast all this serenity offers to my madcap world of recent months, a travel schedule that wouldn’t be out of kilter with that of an airline pilot.
The most recent leg took me into Bristol Airport from Josep Tarradellas Barcelona–El Prat Airport. I had been in the Catalan capital for our annual Airport Food & Beverage (FAB) + Hospitality Conference & Awards and what a joyous (and successful) occasion it was. We have never had such positive reaction to an event during the past 23 years, affirmation if any was needed that food & beverage’s star is in the firmament.
Here are some of my favourite memories of a truly FAB-ulous occasion. ✈
Aena offered a warm and vibrant welcome to delegates arriving at Josep Tarradellas Barcelona–El Prat AirportWhat an incredible privilege it was to share the stage with Avolta CEO Xavier Rossinyol (left) and Javier and Sergio Torres, twin brothers and amazingly storied Michelin-starred chefs in a session themed ‘From the Kitchen to the Boardroom’
SSP Group runs the acclaimed Alas by Hermanos Torres at Josep Tarradellas Barcelona–El Prat Airport with the Torres brothers, a relationship celebrated by CEO Patrick Coveney (above left) at the exhilirating Welcome Cocktail. Patrick added, “We are a family that works across F&B in airports around the world – we all know each other, and we might compete. But every year we come together for FAB to try to make the industry better, ultimately to enhance the passenger experience.”
I am honoured and humbled to lead the extaordinary Moodie Davitt team. We have unrelentingly high standards which these fine women and men adhere to (and often exceeed) day after day. Pictured from left are Irene Revilla, Kristyn Branisel, Mark Lane, Matt Willey, Dermot Davitt, Vincci Chung, me and my wife Yu Lim Lee, Sonia Menezes and Ameesha Raizada.Fireside chat time with SSP CEO Patrick Coveney, always good value with his candidness and insight on stage. And, yes, as I get older my socks get brighter.If you are going to interview the legendary Sandro Bottega on stage then why not accompany the conversation with a bottle of his hugely successful Bottega Gold Prosecco? You can trust Sandro, of course, to make it a magnum…… and to bring a similar level of bubble and flavour to the conversationTriple Ms – Mélanie, Marcus and Martin: Lagardère Travel Retail Saudi Arabia Chief Executive Officer Mélanie Guilldou and Matarat Holding Company General Manager Commercial Non-Aero Marcus Spahn joined me on stage for a fascinating session dedicated to the Saudi airports ecosystemAnd what an enthralling discussion this was, as Aura Dezyne Founder & Principal Designer Payal Khanna (left) and SSP Global Head of Design and Store Formats Jo Pennycuick (a fellow Kiwi, also from Christchuch) shared their respective design philosophiesOne of my favourite moments of FAB 2025 as I reveal The FAB Superstars Awards, shining the spotlight on remarkable frontline and back-of-house heroes. “These are the individuals and teams – the greeters, the creators, the doers – who weave warmth, care, and excellence into every interaction,” I said. “This is our moment to say, ‘We see you, and we salute you.’”A proud moment for Incheon International Airport Corporation Manager (F&B Management Team) Seungpil Lim as he accepts the Airport Food & Beverage Offer of the Year Award from Dermot Davitt and meSandro Bottega thought he was attending FAB as a speaker but had no idea he was also to be named recipient of FAB Outstanding Contribution to the Airport Food & Beverage IndustryFAB 2026 will take place in Bengaluru, India. Aena Airport Managing Director Josep Tarradellas Barcelona-El Prat Eva Valenzuela hands a Gaudí-inspired artwork to Bengaluru International Airport Limited Vice President Commercial Development Pravat Paikray to honour the handover.In turn, Pravat Paikray presents Mysore petas (traditional Karnataka turbans), garlands and scarves to Martin Moodie, Eva Valenzuela and Dermot DavittThe Avolta Hungry Club team line up on stage with me and Dermot after winning the special judges’ award for Daring Innovation. “So often we see same-same across the airport Food & Beverage world, often for good reason, of course. The tried and tested are exactly that. And by definition they are successful,” I said in presenting the award. “But we also need surprises, disrupters, out of the boxers! And the winner of this is all of those and more. Launched in 2024, it is fair to say thie concept has revolutionised the F&B offer at a nation’s airports by making an acclaimed Michelin Chef and famous national identity Dabiz Muñoz’s cuisine accessible for travellers. Dazzling, delightful, delicious and daringly innovative.”And finally, the most FAB-ulous photo of all. Overall and regional winners and Highly Commendeds gather on stage for a memorable photo keepsake.
