Supper’s Consulting Editor Heleri Rande in conversation with Daisy Cecil, Head Chef of the newly opened Fort Road Hotel in Margate, Kent, talking about culinary adventures in Beijing, working at the River Cafe and taking inspiration from female food writers throughout history.

Supper’s Consulting Editor Heleri Rande in conversation with Aggi Sverrisson, Executive Chef at Moss at the Blue Lagoon, talking about transforming local Icelandic ingredients into creative culinary experiences.

Supper’s Consulting Editor Heleri Rande in conversation with Jordan Kiziuk, Head of Experience at edyn, talking about creating local experiences – both F&B related and otherwise – at new Locke properties in the UK and internationally.

Supper’s Consulting Editor Heleri Rande in conversation with Emma Banks, VP of F&B Strategy and Development EMEA at Hilton, talking about the role that F&B plays in protecting the planet, championing diversity in the culinary brigade and the power of tech in the kitchen.

Supper's Consulting Editor Heleri Rande in conversation with Erik Nissen and Johan Bengston about all things culinary at the lighthouse hotel Pater Noster, located off the West coast of Sweden, from seaweed cookies to the mating habits of lobsters.

Supper's Consulting Editor Heleri Rande in conversation with David Chenery, Director of Object Space Place, talking about regenerative design principles in restaurant design and how to build resilience in the F&B business by adapting a forward-looking, yet sustainable approach.

Supper's Consulting Editor Heleri Rande in conversation with Rose Murray, Director and Founder of These White Walls, talking about navigating a world that has experienced total overwhelm and the role of conscious design in creating moments of joy and inspiration as a countermeasure.

Supper's Consulting Editor Heleri Rande in conversation with Sam Bompas, co-founder of Bompas & Parr talking about the studio's boundary pushing culinary experiences such as edible fireworks and The Future of Food: Epochal Banquet at the Dubai Expo.

Supper's Consulting Editor Heleri Rande in conversation with Paula Fitzherbert, Group Director of Communications, The Maybourne Group talking about the expansion of the portfolio, embracing the pandemic and gaining a few stars and accolades along the way.

Supper's Consulting Editor Heleri Rande in conversation with Tom Booton, Head Chef for The Grill at The Dorchester talking about his experience as the youngest ever head chef at the majestic London property.

Supper's Consulting Editor Heleri Rande in conversation with Lydia Forte, Group Director of Food & Beverage at Rocco Forte Hotels talking about changes in luxury hospitality and new openings.

Supper's Consulting Editor Heleri Rande in conversation with Samy Vischel, President & CEO of Fauchon talking about gourmet hotels and the future of the brand.

Supper’s Consulting Editor Heleri Rande in conversation with Ray Garcia, chef and founder of Broken Spanish to discuss the importance of resilience and his latest collaboration with NeueHouse Hollywood.