plant-based Archives - Supper Magazine

Events

22 September 2023

Rosewood Hong Kong announces plant-based chef residency

Projects

3 January 2023

The Londoner gets 2023 off to a healthy start with new vegan menu and vitamin-packed cocktails

Originals

13 May 2022

Interview: Chef Hari Govindaraj on plant-to-plate dining at Gili Lankanfushi in the Maldives

Projects

20 April 2022

Lefay Resort & Spa Lago di Garda launches a new plant-based fine-dining restaurant, Gramen

People

15 November 2021

Claridge’s and Daniel Humm to part ways as chef pursues vision for plant-based dining

Davies and Brook restaurant at Claridge's in London

Projects

4 October 2021

Lola Rouge opens at Naumi Studio Hotel Wellington

Projects

6 July 2021

The Fellows House opens its doors and unveils signature restaurant

Projects

25 May 2021

Hyper-local restaurant opens at Pennyhill Park in Surrey

Projects

11 May 2021

Selina Camden opens with brand’s first plant-based restaurant

Projects

23 April 2021

First Look: Ovolo South Yarra opens its doors and reveals plant-based restaurant

Projects

22 January 2021

Soneva Jani ushers in new era with series of unique dining concepts

News

1 October 2020

plant-based

Rosewood Hong Kong announces plant-based chef residency

The Londoner gets 2023 off to a healthy start with new vegan menu and vitamin-packed cocktails

Interview: Chef Hari Govindaraj on plant-to-plate dining at Gili Lankanfushi in the Maldives

Lefay Resort & Spa Lago di Garda launches a new plant-based fine-dining restaurant, Gramen

Claridge’s and Daniel Humm to part ways as chef pursues vision for plant-based dining

Lola Rouge opens at Naumi Studio Hotel Wellington

The Fellows House opens its doors and unveils signature restaurant

Hyper-local restaurant opens at Pennyhill Park in Surrey

Selina Camden opens with brand’s first plant-based restaurant

First Look: Ovolo South Yarra opens its doors and reveals plant-based restaurant

Soneva Jani ushers in new era with series of unique dining concepts

Ovolo Hotels F&B offering goes vegetarian for one year

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