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.

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 Bengtsson 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.