Supper Magazine
The way hotels offer food and drinks is changing rapidly. Nowadays, hotel owners are teaming up with independent chefs, bartenders, designers, consultants, and suppliers to develop exciting options that attract both visitors and local residents. Supper stays ahead of the curve by highlighting the newest trends, helping our readers stay informed and succeed in this dynamic industry.
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Articles
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1 day 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.
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2 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.
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2 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.
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3 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.
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4 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.
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