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 …

SSP has opened an impressive collection of brands at Budapest Ferihegy.

Often called ‘the Paris of the East’, Budapest is one of Europe’s most popular tourist destinations as well as a centre of commerce and culture.  Now SSP has brought some of the historic charm of the Hungarian capital to its airport’s impressive new Sky Court development. More …

Preparations under way for latest US openings.

SSP’s American team is now busy preparing for the opening of a number of striking outlets at Sacramento International Airport’s newly refurbished Central Terminal B.

Amongst SSP’s impressive line-up of bars, cafés and restaurants are a number of local favourites.  These include Sacramento institution Jack’s Urban Eats which serves comfort food with a contemporary vibe, including urban fries loaded with blue cheese or ‘create your own’ salad. More …