Ditching Single-Use Plastic: How Sea Lanes is Protecting Brighton’s Coastline
If you’ve ever enjoyed a coffee, a snack, or a drink while strolling along the Brighton seafront, you’ll know there’s
22nd July 2026
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From foraging on the coast to filleting in the kitchen
Some stories are better watched than read. Here we go behind the pass with the chefs, venue owners and people who make up Brighton and Sussex’s food and drink scene, whether that is a foraging walk along the coastline or breaking down a whole fish to order.
Coffee Roasting Brighton | Q and A with Diana at Redroaster
Coffee Roasting Brighton | Redroaster Brighton Coffee Roasting Brighton experts and nineteen years in the industry means you can expect
29th May 2024
Meet Raz Helalat
Raz Helalat Interview We interview Raz Helalat from Brighton’s Coal Shed Restaurant. The Coal Shed Brighton is located in the
10th November 2021
Foraging at Restaurant Interlude
Foraging at Restaurant Interlude Michelin star Restaurant Interlude is set in the heart of 240-acre Grade I listed Leonardslee Lakes
5th May 2021
Top tips for smartphone food photography
Our top tips for smartphone food photography In this short video, our food photographer Ellen Richardson talks us through her
29th April 2021
Greek Dessert Recipe with Nostos
Traditional Greek Dessert – Saragli We chat with the head chef at Nostos restaurant in Hove, Alexandros Tzimos, as he
30th March 2021
Perfect Roast Potatoes
Perfect Roast Potatoes | The Cleveland Arms – Brighton We chat to Chloe Dixon, Sous Chef at The Cleveland Arms
25th March 2020
FOURTH AND CHURCH – Sherry wine specialists
FOURTH AND CHURCH If you live in Brighton, chances are you have either heard of or been to the brilliant
6th December 2019
Q&A with Brighton Cookery School founder Messa Ben
Brighton Cookery School – Messa Ben From hen dos and corporate parties to a ‘Teens Can Cook’ masterclass, Messa Ben
17th October 2019
How to Fillet a Sea Bass – Market Restaurant
How to fillet a sea bass We all know how delicious a locally caught sea bass can be, best served
19th August 2019