A big fish in Brighton’s restaurant scene Duncan Ray is the head, and only, chef and owner of The Little Fish Market in Hove. He has been steadily establishing the restaurant over the past four years, often going unnoticed in the city, but making waves within the food scene. The Little Fish Market is the…

Head chef & director at Petit Pois – David Roy Here we meet David, ex Riddle and Finns Head Chef who has now partnered with his wife, Ivana to realise their dream of opening their own French restaurant in Brighton, Petit Pois. David comes from French town called Royan, which is located on the Atlantic coast,…

Chef at Curry Leaf Cafe – Kanthi Kiran Thamma As Head Chef of the Curry Leaf Café, Kanthi Kiran Thamma has played a huge role in increasing the standard of Indian cuisine in Brighton and beyond. Along with business partner Euan Sey, the Curry Leaf Café currently has two permanent restaurants in the city in addition to…

Chef at Señor Buddha – John Reed In a city where there are so many restaurants vying for your attention you need something special to make you stand out from the crowd.  One restaurant that has successfully, and tastefully, done this is Senor Buddha on London road.  The restaurant has taken influences from Asia and…

Meeting Matt Ottley from the Salt Room Matt Ottley is the bar manager at The Salt Room on Brighton’s seafront, a modern restaurant located underneath the Hilton hotel offering tasty seafood and delicious cocktails. Find out what makes Matt tick… What do you do and how do you describe your job? My passion is service and…

Meet Lerato Umah-Shaylor, founder & chef at Lerato’s WILD AFRICA Lerato is a British-Nigerian food writer, TV chef and journalist living in Sussex. She writes a food column for The Guardian in Nigeria and creates private dining experiences, cookery classes and supper clubs in London and Sussex. Anyone who comes across Lerato either in person or…

Meet Sam Ireland, Head Chef at The Independent Pub When The Independent Pub were seeking a chef to take over the reins of their relatively new, but fast establishing pub restaurant they knew it was never going to easy but, when they met with Sam Ireland, previously of The Basketmakers, they knew they had their man! He…

Meet Dave Mothersill Dave Mothersill is Head Chef at The Salt Room in Brighton.  Having worked in kitchens since he was 16, he was worked in some of Brighton’s best restaurants including The Coal Shed,  The Ginger Pig, Havana, Hotel du Vin and The Real Eating Company. Which is your favourite food and/ or ingredient to…

Meet Apostolos Tanakas, Sous Chef, Browns Brighton Originating from Greece I am extremely passionate about food. There are some many different flavours and textures that I enjoy collaborating with and I find my job very exciting. Being a chef has its difficulties, i.e. long hours, however the rewards exceed all effects and I am lucky…

Katie Groves and Felix Alexander, Co Owners of Wildcat Whiskies, July 2016 Wildcat Whiskies was formed in 2014 after Katie and Felix’s first holiday to Scotland. They decided almost by chance to visit a whisky distillery – and became instantly fascinated by the people, the process and the spirit. After many more visits to distilleries, extensive…