<?xml version="1.0" encoding="UTF-8"?>
<?xml-stylesheet type="text/xsl" href="https://www.suppermag.com/wp-content/plugins/seriously-simple-podcasting/templates/feed-stylesheet.xsl"?><rss version="2.0"
	 xmlns:content="http://purl.org/rss/1.0/modules/content/"
	 xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	 xmlns:dc="http://purl.org/dc/elements/1.1/"
	 xmlns:atom="http://www.w3.org/2005/Atom"
	 xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	 xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	 xmlns:itunes="http://www.itunes.com/dtds/podcast-1.0.dtd"
	 xmlns:googleplay="http://www.google.com/schemas/play-podcasts/1.0"
	 xmlns:podcast="https://podcastindex.org/namespace/1.0"
	>
		<channel>
		<title>Supper Magazine</title>
		<atom:link href="https://www.suppermag.com/feed/podcast/supper-magazine/" rel="self" type="application/rss+xml"/>
		<link>https://www.suppermag.com/series/supper-magazine/</link>
		<description>Hotel Food &amp; Drink</description>
		<lastBuildDate>Thu, 30 Apr 2026 15:53:53 +0000</lastBuildDate>
		<language>en-GB</language>
		<copyright>© 2021 Sleeper Media Ltd</copyright>
		<itunes:subtitle>Hotel Food &amp; Drink</itunes:subtitle>
		<itunes:author>Supper Magazine</itunes:author>
		<itunes:type>episodic</itunes:type>
		<itunes:summary>Hotel Food &amp; Drink</itunes:summary>
		<itunes:owner>
			<itunes:name>Supper Magazine</itunes:name>
			<itunes:email>d.bell@mondiale.co.uk</itunes:email>
		</itunes:owner>
		<itunes:explicit>false</itunes:explicit>
		<itunes:image href="https://www.suppermag.com/wp-content/uploads/2021/04/supper_podcast_art_white-scaled-1.jpg"></itunes:image>
			<image>
				<url>https://www.suppermag.com/wp-content/uploads/2021/04/supper_podcast_art_white-scaled-1.jpg</url>
				<title>Supper Magazine</title>
				<link>https://www.suppermag.com/series/supper-magazine/</link>
			</image>
		<itunes:category text="Business">
			<itunes:category text="Business News"></itunes:category>
		</itunes:category>
		<itunes:category text="Leisure">
							</itunes:category>
		<googleplay:author><![CDATA[Supper Magazine]]></googleplay:author>
			<googleplay:email>d.bell@mondiale.co.uk</googleplay:email>			<googleplay:description>Hotel Food &amp; Drink</googleplay:description>
			<googleplay:explicit>No</googleplay:explicit>
			<googleplay:image href="https://www.suppermag.com/wp-content/uploads/2021/04/supper_podcast_art_white-scaled-1.jpg"></googleplay:image>
			<podcast:locked owner="d.bell@mondiale.co.uk">yes</podcast:locked>
		<podcast:guid>acec8bdf-2e9a-5875-955f-bcd0f4120ae4</podcast:guid>
		
		<!-- podcast_generator="SSP by Castos/3.14.2" Seriously Simple Podcasting plugin for WordPress (https://wordpress.org/plugins/seriously-simple-podcasting/) -->
		<generator>https://wordpress.org/?v=6.9.4</generator>

<item>
	<title>#15 Sally Abé</title>
	<link>https://www.suppermag.com/podcast/15-sally-abe/</link>
	<pubDate>Tue, 07 Mar 2023 17:08:59 +0000</pubDate>
	<dc:creator><![CDATA[Supper Magazine]]></dc:creator>
	<guid isPermaLink="false">https://www.suppermag.com/?post_type=podcast&#038;p=94754</guid>
	<description><![CDATA[Supper’s Consulting Editor Heleri Rande in conversation with Sally Abé, Cookbook Author and Consultant Chef at the Conrad London St. James, talking about her career highlights from the Savoy, Claridge's, the Ledbury, and the Harwood Arms all the way to the Pem, her current post that pays homage to Emily Wilding Davison – a woman who pushed boundaries in pursuit of what she believed in with everything she had.]]></description>
	<itunes:subtitle><![CDATA[Supper’s Consulting Editor Heleri Rande in conversation with Sally Abé, Cookbook Author and Consultant Chef at the Conrad London St. James, talking about her career highlights from the Savoy, Claridges, the Ledbury, and the Harwood Arms all the way to th]]></itunes:subtitle>
	<content:encoded><![CDATA[Supper’s Consulting Editor Heleri Rande in conversation with Sally Abé, Cookbook Author and Consultant Chef at the Conrad London St. James, talking about her career highlights from the Savoy, Claridge's, the Ledbury, and the Harwood Arms all the way to the Pem, her current post that pays homage to Emily Wilding Davison – a woman who pushed boundaries in pursuit of what she believed in with everything she had.]]></content:encoded>
	<enclosure url="https://episodes.castos.com/5eaaf333dbacb6-39503592/d30df1f3-6659-49c4-8a12-2130dcee8d09-Episode-15-Sally-Abe-v1.mp3" length="59039868" type="audio/mpeg"></enclosure>
	<itunes:summary><![CDATA[Supper’s Consulting Editor Heleri Rande in conversation with Sally Abé, Cookbook Author and Consultant Chef at the Conrad London St. James, talking about her career highlights from the Savoy, Claridge's, the Ledbury, and the Harwood Arms all the way to the Pem, her current post that pays homage to Emily Wilding Davison – a woman who pushed boundaries in pursuit of what she believed in with everything she had.]]></itunes:summary>
	<itunes:image href="https://www.suppermag.com/wp-content/uploads/2023/03/Copyright-Food-Story-Media-Ltd-The-Pem-Nov-31_1200.jpg"></itunes:image>
	<image>
		<url>https://www.suppermag.com/wp-content/uploads/2023/03/Copyright-Food-Story-Media-Ltd-The-Pem-Nov-31_1200.jpg</url>
		<title>#15 Sally Abé</title>
	</image>
	<itunes:explicit>false</itunes:explicit>
	<itunes:block>no</itunes:block>
	<itunes:duration>00:24:36</itunes:duration>
	<itunes:author><![CDATA[Supper Magazine]]></itunes:author>	<googleplay:description><![CDATA[Supper’s Consulting Editor Heleri Rande in conversation with Sally Abé, Cookbook Author and Consultant Chef at the Conrad London St. James, talking about her career highlights from the Savoy, Claridge's, the Ledbury, and the Harwood Arms all the way to the Pem, her current post that pays homage to Emily Wilding Davison – a woman who pushed boundaries in pursuit of what she believed in with everything she had.]]></googleplay:description>
	<googleplay:image href="https://www.suppermag.com/wp-content/uploads/2023/03/Copyright-Food-Story-Media-Ltd-The-Pem-Nov-31_1200.jpg"></googleplay:image>
	<googleplay:explicit>No</googleplay:explicit>
	<googleplay:block>no</googleplay:block>
</item>

<item>
	<title>#14 Daisy Cecil</title>
	<link>https://www.suppermag.com/podcast/14-daisy-cecil/</link>
	<pubDate>Mon, 13 Feb 2023 14:34:53 +0000</pubDate>
	<dc:creator><![CDATA[Supper Magazine]]></dc:creator>
	<guid isPermaLink="false">https://www.suppermag.com/?post_type=podcast&#038;p=94644</guid>
	<description><![CDATA[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.]]></description>
	<itunes:subtitle><![CDATA[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 writ]]></itunes:subtitle>
	<content:encoded><![CDATA[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.]]></content:encoded>
	<enclosure url="https://episodes.castos.com/5eaaf333dbacb6-39503592/a0ff26b4-083c-430a-b9b3-6223ef762047-Episode-14-Daisy-Cecil-v1-1-.mp3" length="62459819" type="audio/mpeg"></enclosure>
	<itunes:summary><![CDATA[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.]]></itunes:summary>
	<itunes:image href="https://www.suppermag.com/wp-content/uploads/2023/02/Dasiy-Cecil-3_LR.jpg"></itunes:image>
	<image>
		<url>https://www.suppermag.com/wp-content/uploads/2023/02/Dasiy-Cecil-3_LR.jpg</url>
		<title>#14 Daisy Cecil</title>
	</image>
	<itunes:explicit>false</itunes:explicit>
	<itunes:block>no</itunes:block>
	<itunes:duration>00:26:01</itunes:duration>
	<itunes:author><![CDATA[Supper Magazine]]></itunes:author>	<googleplay:description><![CDATA[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.]]></googleplay:description>
	<googleplay:image href="https://www.suppermag.com/wp-content/uploads/2023/02/Dasiy-Cecil-3_LR.jpg"></googleplay:image>
	<googleplay:explicit>No</googleplay:explicit>
	<googleplay:block>no</googleplay:block>
</item>

<item>
	<title>#13 Aggi Sverrisson</title>
	<link>https://www.suppermag.com/podcast/13-aggi-sverrisson/</link>
	<pubDate>Thu, 12 Jan 2023 09:32:40 +0000</pubDate>
	<dc:creator><![CDATA[Supper Magazine]]></dc:creator>
	<guid isPermaLink="false">https://www.suppermag.com/?post_type=podcast&#038;p=94435</guid>
	<description><![CDATA[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.]]></description>
	<itunes:subtitle><![CDATA[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.]]></itunes:subtitle>
	<content:encoded><![CDATA[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.]]></content:encoded>
	<enclosure url="https://episodes.castos.com/5eaaf333dbacb6-39503592/7d2e55e1-2e30-412d-b276-eeb1081476ac-Episode-13-Aggi-Sverrisson-v1.mp3" length="54160195" type="audio/mpeg"></enclosure>
	<itunes:summary><![CDATA[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.]]></itunes:summary>
	<itunes:image href="https://www.suppermag.com/wp-content/uploads/2023/01/Aggi-jan.jpg"></itunes:image>
	<image>
		<url>https://www.suppermag.com/wp-content/uploads/2023/01/Aggi-jan.jpg</url>
		<title>#13 Aggi Sverrisson</title>
	</image>
	<itunes:explicit>false</itunes:explicit>
	<itunes:block>no</itunes:block>
	<itunes:duration>00:22:34</itunes:duration>
	<itunes:author><![CDATA[Supper Magazine]]></itunes:author>	<googleplay:description><![CDATA[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.]]></googleplay:description>
	<googleplay:image href="https://www.suppermag.com/wp-content/uploads/2023/01/Aggi-jan.jpg"></googleplay:image>
	<googleplay:explicit>No</googleplay:explicit>
	<googleplay:block>no</googleplay:block>
</item>

<item>
	<title>#12 Jordan Kiziuk</title>
	<link>https://www.suppermag.com/podcast/12-jordan-kiziuk/</link>
	<pubDate>Thu, 08 Dec 2022 10:15:26 +0000</pubDate>
	<dc:creator><![CDATA[Supper Magazine]]></dc:creator>
	<guid isPermaLink="false">https://www.suppermag.com/?post_type=podcast&#038;p=94311</guid>
	<description><![CDATA[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.]]></description>
	<itunes:subtitle><![CDATA[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.]]></itunes:subtitle>
	<content:encoded><![CDATA[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.]]></content:encoded>
	<enclosure url="https://episodes.castos.com/5eaaf333dbacb6-39503592/38594686-3208-4624-a04f-f9a068145139-Episode-12-Jordan-Kiziuk-.mp3" length="62640586" type="audio/mpeg"></enclosure>
	<itunes:summary><![CDATA[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.]]></itunes:summary>
	<itunes:image href="https://www.suppermag.com/wp-content/uploads/2022/12/Jordan-K.jpg"></itunes:image>
	<image>
		<url>https://www.suppermag.com/wp-content/uploads/2022/12/Jordan-K.jpg</url>
		<title>#12 Jordan Kiziuk</title>
	</image>
	<itunes:explicit>false</itunes:explicit>
	<itunes:block>no</itunes:block>
	<itunes:duration>00:26:06</itunes:duration>
	<itunes:author><![CDATA[Supper Magazine]]></itunes:author>	<googleplay:description><![CDATA[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.]]></googleplay:description>
	<googleplay:image href="https://www.suppermag.com/wp-content/uploads/2022/12/Jordan-K.jpg"></googleplay:image>
	<googleplay:explicit>No</googleplay:explicit>
	<googleplay:block>no</googleplay:block>
</item>

<item>
	<title>#11 Emma Banks</title>
	<link>https://www.suppermag.com/podcast/11-emma-banks/</link>
	<pubDate>Thu, 03 Nov 2022 09:21:06 +0000</pubDate>
	<dc:creator><![CDATA[Supper Magazine]]></dc:creator>
	<guid isPermaLink="false">https://www.suppermag.com/?post_type=podcast&#038;p=94208</guid>
	<description><![CDATA[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. ]]></description>
	<itunes:subtitle><![CDATA[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 tec]]></itunes:subtitle>
	<content:encoded><![CDATA[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. ]]></content:encoded>
	<enclosure url="https://episodes.castos.com/5eaaf333dbacb6-39503592/297288f7-d062-4c49-95ed-3318437148f9-Episode-11-Emma-Banks-v1.mp3" length="79420603" type="audio/mpeg"></enclosure>
	<itunes:summary><![CDATA[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.]]></itunes:summary>
	<itunes:image href="https://www.suppermag.com/wp-content/uploads/2022/11/Emma-Banks_989.jpg"></itunes:image>
	<image>
		<url>https://www.suppermag.com/wp-content/uploads/2022/11/Emma-Banks_989.jpg</url>
		<title>#11 Emma Banks</title>
	</image>
	<itunes:explicit>false</itunes:explicit>
	<itunes:block>no</itunes:block>
	<itunes:duration>00:33:05</itunes:duration>
	<itunes:author><![CDATA[Supper Magazine]]></itunes:author>	<googleplay:description><![CDATA[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.]]></googleplay:description>
	<googleplay:image href="https://www.suppermag.com/wp-content/uploads/2022/11/Emma-Banks_989.jpg"></googleplay:image>
	<googleplay:explicit>No</googleplay:explicit>
	<googleplay:block>no</googleplay:block>
</item>

<item>
	<title>#10 Erik Nissen and Johan Bengtsson</title>
	<link>https://www.suppermag.com/podcast/10-erik-nissen-and-johan-bengtsson/</link>
	<pubDate>Thu, 06 Oct 2022 12:43:55 +0000</pubDate>
	<dc:creator><![CDATA[Supper Magazine]]></dc:creator>
	<guid isPermaLink="false">https://www.suppermag.com/?post_type=podcast&#038;p=94022</guid>
	<description><![CDATA[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.]]></description>
	<itunes:subtitle><![CDATA[Suppers 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.]]></itunes:subtitle>
	<content:encoded><![CDATA[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.]]></content:encoded>
	<enclosure url="https://episodes.castos.com/5eaaf333dbacb6-39503592/4d44906e-b2bb-4c2b-a865-4e01de443218-Episode-10-Erik-Johan-v2.mp3" length="77440521" type="audio/mpeg"></enclosure>
	<itunes:summary><![CDATA[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.]]></itunes:summary>
	<itunes:image href="https://www.suppermag.com/wp-content/uploads/2022/10/Erik-and-Johan-Podcast.jpg"></itunes:image>
	<image>
		<url>https://www.suppermag.com/wp-content/uploads/2022/10/Erik-and-Johan-Podcast.jpg</url>
		<title>#10 Erik Nissen and Johan Bengtsson</title>
	</image>
	<itunes:explicit>false</itunes:explicit>
	<itunes:block>no</itunes:block>
	<itunes:duration>00:32:16</itunes:duration>
	<itunes:author><![CDATA[Supper Magazine]]></itunes:author>	<googleplay:description><![CDATA[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.]]></googleplay:description>
	<googleplay:image href="https://www.suppermag.com/wp-content/uploads/2022/10/Erik-and-Johan-Podcast.jpg"></googleplay:image>
	<googleplay:explicit>No</googleplay:explicit>
	<googleplay:block>no</googleplay:block>
</item>

<item>
	<title>#9 David Chenery</title>
	<link>https://www.suppermag.com/podcast/9-david-chenery/</link>
	<pubDate>Thu, 09 Dec 2021 10:16:56 +0000</pubDate>
	<dc:creator><![CDATA[Supper Magazine]]></dc:creator>
	<guid isPermaLink="false">https://www.suppermag.com/?post_type=podcast&#038;p=92460</guid>
	<description><![CDATA[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.]]></description>
	<itunes:subtitle><![CDATA[Suppers 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, ye]]></itunes:subtitle>
	<content:encoded><![CDATA[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.]]></content:encoded>
	<enclosure url="https://episodes.castos.com/5eaaf333dbacb6-39503592/ba136b1a-07b8-46da-bdc5-1059c2160a07-Episode-9-David-Chenery-v1.mp3" length="66780472" type="audio/mpeg"></enclosure>
	<itunes:summary><![CDATA[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.]]></itunes:summary>
	<itunes:image href="https://www.suppermag.com/wp-content/uploads/2021/12/davidchenery.jpg"></itunes:image>
	<image>
		<url>https://www.suppermag.com/wp-content/uploads/2021/12/davidchenery.jpg</url>
		<title>#9 David Chenery</title>
	</image>
	<itunes:explicit>false</itunes:explicit>
	<itunes:block>no</itunes:block>
	<itunes:duration>00:27:49</itunes:duration>
	<itunes:author><![CDATA[Supper Magazine]]></itunes:author>	<googleplay:description><![CDATA[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.]]></googleplay:description>
	<googleplay:image href="https://www.suppermag.com/wp-content/uploads/2021/12/davidchenery.jpg"></googleplay:image>
	<googleplay:explicit>No</googleplay:explicit>
	<googleplay:block>no</googleplay:block>
</item>

<item>
	<title>#8 Rose Murray</title>
	<link>https://www.suppermag.com/podcast/8-rose-murray/</link>
	<pubDate>Thu, 11 Nov 2021 09:18:30 +0000</pubDate>
	<dc:creator><![CDATA[Supper Magazine]]></dc:creator>
	<guid isPermaLink="false">https://www.suppermag.com/?post_type=podcast&#038;p=92271</guid>
	<description><![CDATA[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.]]></description>
	<itunes:subtitle><![CDATA[Suppers 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 insp]]></itunes:subtitle>
	<content:encoded><![CDATA[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.]]></content:encoded>
	<enclosure url="https://episodes.castos.com/5eaaf333dbacb6-39503592/18f7adcb-baf8-4699-9d14-0f35efc066b2-Episode-8-Rose-Murray-v1.mp3" length="61739884" type="audio/mpeg"></enclosure>
	<itunes:summary><![CDATA[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.]]></itunes:summary>
	<itunes:image href="https://www.suppermag.com/wp-content/uploads/2021/11/rosemurray_1400.jpg"></itunes:image>
	<image>
		<url>https://www.suppermag.com/wp-content/uploads/2021/11/rosemurray_1400.jpg</url>
		<title>#8 Rose Murray</title>
	</image>
	<itunes:explicit>false</itunes:explicit>
	<itunes:block>no</itunes:block>
	<itunes:duration>00:25:43</itunes:duration>
	<itunes:author><![CDATA[Supper Magazine]]></itunes:author>	<googleplay:description><![CDATA[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.]]></googleplay:description>
	<googleplay:image href="https://www.suppermag.com/wp-content/uploads/2021/11/rosemurray_1400.jpg"></googleplay:image>
	<googleplay:explicit>No</googleplay:explicit>
	<googleplay:block>no</googleplay:block>
</item>

<item>
	<title>#7 Sam Bompas</title>
	<link>https://www.suppermag.com/podcast/7-sam-bompas/</link>
	<pubDate>Thu, 14 Oct 2021 08:26:25 +0000</pubDate>
	<dc:creator><![CDATA[Supper Magazine]]></dc:creator>
	<guid isPermaLink="false">https://www.suppermag.com/?post_type=podcast&#038;p=92012</guid>
	<description><![CDATA[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.]]></description>
	<itunes:subtitle><![CDATA[Suppers Consulting Editor Heleri Rande in conversation with Sam Bompas, co-founder of Bompas & Parr talking about the studios boundary pushing culinary experiences such as edible fireworks and The Future of Food: Epochal Banquet at the Dubai Expo.]]></itunes:subtitle>
	<content:encoded><![CDATA[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.]]></content:encoded>
	<enclosure url="https://episodes.castos.com/5eaaf333dbacb6-39503592/926b210b-1b13-42f7-b3a9-e7dcc9e9a0d5-Episode-7-Sam-Bompas-v1.mp3" length="64400195" type="audio/mpeg"></enclosure>
	<itunes:summary><![CDATA[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.]]></itunes:summary>
	<itunes:image href="https://www.suppermag.com/wp-content/uploads/2021/10/bompas_1400.jpg"></itunes:image>
	<image>
		<url>https://www.suppermag.com/wp-content/uploads/2021/10/bompas_1400.jpg</url>
		<title>#7 Sam Bompas</title>
	</image>
	<itunes:explicit>false</itunes:explicit>
	<itunes:block>no</itunes:block>
	<itunes:duration>00:26:50</itunes:duration>
	<itunes:author><![CDATA[Supper Magazine]]></itunes:author>	<googleplay:description><![CDATA[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.]]></googleplay:description>
	<googleplay:image href="https://www.suppermag.com/wp-content/uploads/2021/10/bompas_1400.jpg"></googleplay:image>
	<googleplay:explicit>No</googleplay:explicit>
	<googleplay:block>no</googleplay:block>
</item>

<item>
	<title>#6 Paula Fitzherbert</title>
	<link>https://www.suppermag.com/podcast/6-paula-fitzherbert/</link>
	<pubDate>Thu, 09 Sep 2021 08:46:10 +0000</pubDate>
	<dc:creator><![CDATA[Supper Magazine]]></dc:creator>
	<guid isPermaLink="false">https://www.suppermag.com/?post_type=podcast&#038;p=91712</guid>
	<description><![CDATA[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.]]></description>
	<itunes:subtitle><![CDATA[Suppers 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.]]></itunes:subtitle>
	<content:encoded><![CDATA[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.]]></content:encoded>
	<enclosure url="https://episodes.castos.com/5eaaf333dbacb6-39503592/Episode-6-Paula-Fitzherbert-v1.mp3" length="64620668" type="audio/mpeg"></enclosure>
	<itunes:summary><![CDATA[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.]]></itunes:summary>
	<itunes:image href="https://www.suppermag.com/wp-content/uploads/2021/09/paulafitzherbert.jpg"></itunes:image>
	<image>
		<url>https://www.suppermag.com/wp-content/uploads/2021/09/paulafitzherbert.jpg</url>
		<title>#6 Paula Fitzherbert</title>
	</image>
	<itunes:explicit>false</itunes:explicit>
	<itunes:block>no</itunes:block>
	<itunes:duration>00:26:55</itunes:duration>
	<itunes:author><![CDATA[Supper Magazine]]></itunes:author>	<googleplay:description><![CDATA[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.]]></googleplay:description>
	<googleplay:image href="https://www.suppermag.com/wp-content/uploads/2021/09/paulafitzherbert.jpg"></googleplay:image>
	<googleplay:explicit>No</googleplay:explicit>
	<googleplay:block>no</googleplay:block>
</item>
	</channel>
</rss>
