• Upper Crust has been named ‘Best Baguette’ in Oslo by leading Norwegian newspaper Aften.

• SSP has taken part in a gastronomic festival organised by Geneva Airport. During the week-long event, a series of demonstrations and tasting sessions allowed passengers to explore the dining options at the airport and to find out more about how to eat healthily.

• SSP has opened a new restaurant at Lyon St Exupéry. Called L’Atelier des 2 rives, it serves an elegant menu of classics and inspired new dishes, including scallop ravioli with citronella and New Zealand spinach, or creamy risotto of pleurotes mushrooms with parmesan mendiants. Local ingredients, including cheeses from renowned Lyon market cheesemonger Mère Richard and charcuteries from butcher Gast in Lyon’s covered market, also feature strongly.

• SSP has won the award for Best Career Progression at the 2011 Springboard Awards for Excellence. Now in their 9th year, the UK-based awards celebrate and reward inspiring people, organisations and initiatives within the hospitality, leisure and tourism industry.

• SSP’s almost@home has opened in Helsinki. You can read more about this innovative new concept and SSP’s inspired approach to improving the customers’ experience in the next edition of the Food Travel Update.