Hannah Currie, Supper Magazine Journalist Profile

Articles

The Seabird hosts Grey Goose and Ronnie Scott's for summer of live jazz

2 days ago | suppermag.com | Hannah Currie

This summer, Seabird, the rooftop restaurant atop The Hoxton, Southwark, is partnering with Grey Goose Vodka to host a musical collaboration with iconic Soho jazz and blues club Ronnie Scott’s. Over six summer Fridays, London’s live music institution will bring its signature jazz club energy to Seabird, curating an exclusive series of after-hours performances spanning jazz, soul and blues.
Copenhagen's Nimb Hotel hosts Michelin-starred pop-ups

3 days ago | suppermag.com | Hannah Currie

Copenhagen‘s Nimb Hotel is hosting an unprecedented lineup of Michelin-starred pop-ups in a 50-seat Japanese Pagoda, tucked inside Tivoli Gardens. Each chef is creating a fully immersive menu that blends local ingredients, global technique and a once-in-a-lifetime atmosphere, as guests take in distant Tivoli carousel music as they dine.
The Caledonian Edinburgh launches seasonal menu with Mark Greenaway

3 days ago | suppermag.com | Hannah Currie

The Caledonian Edinburgh has unveiled a new dining experience at The Court restaurant, in collaboration with Mark Greenaway. The brand-new offering features Greenaway’s signature dishes, inspired by his cookbook, Progression. Think seasonal cod and lobster, Scottish crab raviolo, and his famous sticky toffee pudding soufflé, all celebrating Scotland’s finest seasonal produce.
Rockliffe Hall starts work on new standalone restaurant

4 days ago | suppermag.com | Hannah Currie

Rockliffe Hall in the north east of England has begun work on a significant renovation, with plans to become a gastronomy-focused destination. The project includes a new 36-cover standalone restaurant, led by Culinary Director James Close, and restoration of the hotel’s Grade II listed Old Hall. The new restaurant has been designed as a contemporary addition to Rockliffe Hall’s historic estate.
Interview: Joel Fredrick Ndungu's culinary vision at Mara Plains Camp

5 days ago | suppermag.com | Hannah Currie

‘Dessert Extraordinaire’ Chef Joel Fredrick Ndungu has been delighting guests at Mara Plains Camp since 2021, bringing his refined pastry skills and creative vision to one of Kenya’s most exclusive safari destinations. His culinary journey includes a range of roles, from Executive Sous Chef at the European Union Embassy in Mogadishu to Pastry Chef at Kilimanjaro Food Court.
The Peninsula London introduces Little Blue Noodle Bar

5 days ago | suppermag.com | Hannah Currie

The Peninsula London introduces Little Blue Noodle Bar, a homage to the timeless charm of noodles in Hong Kong and beyond. Four signature noodle dishes come inspired by Chef Hou’s rich heritage and training in mainland China, uniting his favourite flavours in combination with classic and authentic style. Hou brings decades of expertise to The Peninsula London’s Noodle Bar, which will be brought to life in tandem with Chef Jonnie Liang, Executive Sous Chef from The Peninsula Beijing.
Cristal Room by Anne-Sophie Pic launches new menu

1 week ago | suppermag.com | Hannah Currie

The Michelin-starred Cristal Room by Anne-Sophie Pic has launched a new and more personalised à la carte lunch and dinner service, designed for diners with busy schedules in mind. Offering greater dining flexibility for guests, the buildable menu requires a minimum order of three courses, adding a fresh dimension to the signature six-course Voyage menu already available at the restaurant.
Italian culinary pop-up Zia returns to Hotel Metropole Monte-Carlo

1 week ago | suppermag.com | Hannah Currie

Hotel Metropole Monte-Carlo has announced the return of ZIA, the Italian culinary experience curated by world-renowned chefs Manon Santini and Rocco Seminara, bringing Italian flair to the French Riviera. Following the success of last year’s pop-up, ZIA offers both guests and visitors an all-day dining option with breakfast, lunch, aperitivo and dinner available.
Movers & Shakers: May’s hotel F&B appointments

1 week ago | suppermag.com | Hannah Currie

It’s been a busy month for recruitment in the global F&B sector. Keep up to date with our roundup of the latest appointments across the industry. Cédric Grolet, Hôtel de Paris Monte-CarloHôtel de Paris Monte-Carlo is set to become even sweeter this summer with the arrival of world-renowned pastry chef Cédric Grolet.
Ekstedt at The Yard adds twist to menu with Jing tea pairing

1 week ago | suppermag.com | Hannah Currie

Ekstedt at The Yard has added a twist to its Scandinavian-inspired menu with a Jing tea pairing. Two single-garden loose-leaf teas have been carefully selected to complement the dishes on both the set tasting menu and The Chef’s Table experience at the hotel restaurant. The new addition enhances the spring menu, where the teas accompany bay leaf ice cream, fermented strawberries and honey mead.