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.

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SSP’s Christer Rødseth, head chef at Le Grand Comptoir, Oslo Airport, has proven that he is unquestionably one of the brightest rising stars of the culinary world.

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.

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Bjørn Christian Østrem, the creative force behind the new Oslo offer, outlines how the winning formula was devised

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.’

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Just 21 years old, Christer Rødseth is already making a name for himself in Norwegian haute cuisine

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.

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SSP brings local restaurant favourites to Copenhagen Airport

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.

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With 19 Michelin stars and 27 restaurants to his name, chef Alain Ducasse knows a good restaurant when he sees one.

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 latest news from SSP’s French business.

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 …

SSP sweeps the boards at inaugural Food and Beverage Awards.

The first ever Moodie Report Airport Food & Beverage Awards turned out (in the words of event host Dermot Davitt), to be ‘quite a night for SSP’. The company scooped four of the top prizes including the award for the Best Non-Alcoholic Beverage Outlet with Perfect Day at Frankfurt Airport, the Best Bar award, for the iconic Center bar at Zurich Airport, the best Food-Led Café Bar/Restaurant award for Le Grand Comptoir at George Bush Intercontinental Airport, Houston, and the Best Self Service/Assisted Service award was given to Hong Kong International Airport’s International Food Court at the airport’s West Hall. More …

A warm Irish welcome at Dublin’s new bars.

When Dublin Airport Authority began to make plans for its new Terminal 2, it was looking for a food and beverage offer that was in keeping with the eye-catching architecture of the building, offered a high quality but good value menu, and also captured the atmosphere of the country.  It was confident that SSP could meet the brief. More …