Meet Lee Redman, Head Chef, The Jetty, Brighton Harbour Hotel I’ve been in kitchens since the age of 13! Being moved from pot wash to learning how to prepare and cook (starting with endless amounts of peeling and picking parsley!) yet I still found it interesting… it must’ve been the £3.15p per hour! I completed a three…

An Interview with David Deaves. “La Cave” is celebrating its 3rd birthday this summer.  David has been at the shop for two years and, working with his small team, offers the city something different – Specialising in a wide selection of artisan and farmhouse cheeses, charcuterie from across Europe and wines from France. Which is…

Isaac Bartlett-Copeland, Isaac At Restaurant Isaac started cooking professionally in fine dining and luxury hotels restaurants in Sussex at 16 years old. Alongside this he attended Westminster Catering College to achieve his professional catering qualifications. Isaac (left) Passion For Food Isaac’s passion to always learn more about food led him to move to London to…

Fish Filleting Masterclass  Chef Dave Mothersill from The Salt Room in Brighton introduces us to a line caught seabass and the principles involved in filleting a fish. From using a flexible sharp knife to the technique of pin boning, here Dave shows us how easy filleting is (when you know how) as he prepares a…

Meet Lee Keeler, LangeLee’s – Head chef and owner Lee Keeler started working with food when he was 15 at his local bakery. Every Sunday morning he would go to work at 5am and bake bread for Monday’s deliveries. From there he worked at many big restaurant chains until 2007 when he moved to Brighton and met Michael.…

Meet Peter and Hilary Smith Little Miss Piggies is a small independent café run by a husband and wife, Peter and Hilary Smith, and assisted by the wonderful Vicky and Laura. Our food is plain English home cooking which presents good value for money. Most of our food is cooked to order but does not…

Meet Kris Wydnski Shepherd and Dog Pub, Fulking Head Chef at the Shepherd and Dog Kris joined the Shepherd and Dog team in late 2013, taking over as head chef  from owner David Pearse, who moved into a general manager’s role. Kris brings nearly 20 years of experience in a variety of casual and fine…

Formerly of the Michelin rated South Lodge Hotel Matt has worked his way through some of the country’s best restaurants He now heads up Pike and Pine in Brighton; focusing on tastes, flavours, temperature and textures to create food experiences rather than just meals. Award winning Matt Gillain Matt left the The Pass restaurant in…

Chef Interview Charlie Brookman Charlie Brookman is the owner and head chef of The Chimney House, in Seven Dials. After holding the position of head chef at The Royal Court Theatre in London, Charlie took over the pub in his home town of Brighton in 2012 and is Brighton’s only restaurant that uses totally local,…

Meet Rebecca Weller From Stanmer House I’m the events and marketing manager for Whiting and Hammond, an award winning Pub Company whose ethos is to use fresh, locally sourced produce in all of its sites. All the staff, including myself, are passionate about providing unforgettable dining experiences throughout the company. Whiting and Hammond took on Stanmer…