If there’s one name that’s synonymous with the flavours of Andalucia it must be that of Dani García. From his two-Michelin star restaurant on the glamorous shore of Marbella and his two hip tapas bars Manzanilla (one of which is found on a cobbled street in Marbella and the other in down-town New York), García has forged a reputation as a leading exponent of combining traditional ingredients with the most avant-garde culinary techniques.
Enjoying a perfectly balanced menu prepared by a chef at the top of his game using the best local ingredients has to be one of life’s great pleasures. It’s a pleasure that passengers travelling from Helsinki enjoyed earlier this year at Fly Inn Restaurant & Deli.
At the esteemed restaurant, leading Finnish chef Michael Björklund (pictured above with the restaurant’s Executive Chef Piia Järvenmäki) created a series of special menus, which were inspired by the Åland island, where he was born. Each course of the menu featured a dish that encapsulates the best of Finnish archipelago cuisine accompanied by a specially selected wine.
SSP is fortunate to work with some of the best chefs in the world, and when Copenhagen Airport was looking to create an event around the city’s fabled food festival, Copenhagen Dining, it was an ideal opportunity to showcase some of this remarkable talent.
A special pop-up kitchen was created in the heart of the airport, and SSP invited four of the country’s leading chefs to take turns to prepare and serve their own take on the finest Nordic foods throughout August and September.
Earlier this summer, Christer and his competition partner Geir Magnus Svae took home the gold medal at the WACS (World Association of Chefs Society) Global Chef Challenge which took place in South Korea.
Having worked at several Michelin starred restaurants, SSP Norway’s executive head chef Bjørn Christian Østrem certainly understands what it takes to cook to the highest standards. When he began planning the new food offer at Oslo, the goals he set himself were no less high.
Spotting and promoting talented rising star of the Norwegian culinary scene Christer Rødset, who now heads up the kitchen at Le Grand Comptoir, was an important milestone in helping him achieve his ambitions. ‘We have a number of great chefs on our team, and this attracts others of the same high calibre.’
According to Bjørn Christian Østrem, Christer Rødseth; ‘really gets à la carte. He understands the feelings behind great food.’ Rødseth first came to the attention of SSP’s management team when he was working at Caffè Ritazza whilst studying at catering college. His love of cooking and can-do attitude shone through, and it was clear that he was destined for great things.
A €200 million contract win will see the opening of four stunning new restaurants at the Danish capital’s airport.
Inspired by the great steakhouses of New York, MASH (Modern American Steak House) offers a sophisticated American dining experience with a twist of Danish informality. Famous for its outstanding quality meats, its menu includes NY Strip, Ribeye and Porterhouse steaks. This is complemented by an interesting and carefully considered wine list.
One of his favourites, (which he recommends in his guide to the top culinary destinations of Paris published in British Airways’ prestigious in-flight magazine High Life), is SSP’s Le Train Bleu. Describing the historic Parisian gem as ‘grand and opulent’, Ducasse goes on to say; ‘In this sumptuous environment, you eat high-end brasserie food’.
Those in search of the authentic flavours of China can now visit Hung’s Delicacies at Hong Kong International Airport. In down-town Hong Kong, this Michelin-starred restaurant attracts diners from across the city, who queue to eat at one of the tiny bistro’s handful of tables, enjoying specialities such as braised goose and soy marinated duck. Meanwhile at Singapore Changi, Tai Hing Roast welcomed its first guests earlier this summer.
Since it began trading in 1989, Tai Hing has grown to become the largest Hong Kong-style chain restaurant in the region, with over 50 outlets spread across eight Chinese cities, including Hong Kong, Shenzhen, Beijing and Hongzhou. Famous for its Chinese barbeque and chilled milk teas, the menu at the airport is versatile enough to cover all day parts. Original brands that are leaders in their class have been a mainstay of SSP’s business in Asia since its operations began nearly two decades ago. With these new names, SSP continues to lead the way when it comes to bringing top-flight local concepts to the airport passenger.
The team at SSP France have had a triumphant few months with the signing of a number of exciting new contracts and the opening of a number of high-profile outlets across the country including opening another Le Grand Comptoir and a new convenience store brand, o’picnic. More …