SSP takes home seven FAB awards

SSP in the News 22-June-2012

SSP and its airport partners clinched seven of the top prizes at last night’s prestigious FAB Awards Ceremony. The awards, which are organised by the influential travel retail trade organisation The Moodie Report, are designed to recognise the best and most innovative practice in global airport and rail food and beverage.

 

The iconic Le Train Bleu restaurant at Gare de Lyon secured the evening’s ultimate accolade of ‘World’s Best Travel-related Food and Beverage’ offer, after also being named ‘Best Railway Station Individual Outlet’.

 

Bringing the authentic flavours and atmosphere of down-town Hong Kong to Hong Kong International Airport, Hung’s Delicacies made it to the top in the hotly contested category, ‘Best Airport Food and Beverage Reflecting a Sense of Place’.

 

The newly opened YO! Sushi outlet at Oslo, which has proven a phenomenal success with the airport’s passengers and staff, was dubbed the best in the ‘Self Service/Assisted Service’ class.

 

There’s was also success for brasserie brand Le Grand Comptoir, which shared the title Best Airport Wine Bar for its Newark Liberty International outlet.

 

In the demanding ‘World’s Best Food and Beverage’ category Budapest and Dublin both had success. At Budapest, SSP operates three quarters of all the outlets at the new Sky Court development, which was undoubtedly instrumental in helping the airport claim the title for airports serving up to 10 million passengers. Dublin Airport’s Terminal 2, where SSP operates The Slaney gastro-pub, Champagne bar Flutes and Burger King won ‘The World’s Best Food and Beverage’ among airports serving 10 to 25 million passengers.

 

Celebrating the wins, SSP’s CEO Andrew Lynch said; ‘We are delighted not only to have won such a large number of these much-coveted titles, but to have been awarded prizes for such a diverse variety of bars and restaurants. This really does bear witness to the breadth and depth of the concepts we can create and the wide ranging talents of our teams. We’re particularly delighted with the success of Le Train Bleu. This Parisian land-mark has been admired as a world-class gastronomic institution for many decades, and custodianship of such as lofty reputation is a serious responsibility. We’re very proud to be recognised as having succeeded at that task.’ 

 

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