Bonsai Plant Kitchen has quickly become one of Brighton’s most talked-about restaurants. Led by owner Dominic Sherriff, the team has built a loyal following with bold, Japanese-inspired plant-based dishes that deliver all the flavour, texture and creativity you’d expect from top-class dining. Their dedication has paid off — Bonsai has been voted Best Vegan Restaurant at the BRAVOs three years in a row, a record matched only by one other Sussex venue. We caught up with Dom to talk about his influences, the stories behind Bonsai’s food, and what it feels like to be Brighton’s triple-crown Plant Champion.
Congratulations on winning the BRAVO Plant Champions / Best Vegan Food in Brighton for the third year in a row! What did it feel like to achieve such a streak?
We were over the moon to win this award again, and it felt just as exciting as the first time. The team is hungry to keep pushing ourselves — winning Best Restaurant in Brighton one day would really be the icing on the cake.
Only you and Crabshack in Sussex have ever managed three BRAVO wins on the trot. What does that consistency mean to you and the Bonsai team?
Consistency is at the core of everything we do at Bonsai.
I believe it’s the only way to build a successful team and business. There’s nothing worse than going to your favourite restaurant, ordering your go-to dish or drink, and finding it’s sub-par — so we work hard to make sure that never happens here.
Why do you think customers love Bonsai Plant Kitchen so much and keep coming back? Could you share a few examples or stories that stand out?
I think it’s because we’re very much a neighbourhood restaurant. We know our customers, we listen to them, and we make sure what we offer matches what they’re looking for.
One standout moment was when a couple flew all the way from Boston in the States after reading Grace Dent’s review — they planned their whole holiday around dining with us. Moments like that really remind me why I love hospitality.
What inspired you to make your very first restaurant a purely vegan concept — and how did the idea originally come about?
I felt there wasn’t much in Brighton that was plant-based but still had a modern feel. We’ve always worked by the ethos: traditional methods paired with modern ideas. That’s the foundation of everything we create.
Your cooking draws on Japanese flavours and techniques. Can you tell us about your research into Japanese food and how you’ve made it your own at Bonsai?
It all began with a trip to Japan back in 2018. I discovered chefs cooking yakitori-style on the backstreets of Tokyo, and realised this wasn’t something being done in the UK. Our twist at Bonsai is to reinvent those classics in a fully vegan way — rethinking dishes while keeping their soul intact is what we’re all about.
What do you feel makes your style of plant-based cuisine stand out from other restaurants in Brighton?
We bring the same levels of fat, acidity, and spice you’d expect in a conventional restaurant — but it’s all created with plants.
What’s not to love?
For someone visiting Bonsai Plant Kitchen for the first time, what should they expect from the experience?
They should expect to be transported. We want the whole experience to feel immersive, taking you somewhere completely different from a side street off London Road.
What have been some of the proudest or most memorable moments for you since opening Bonsai?
There have been so many. Winning our first BRAVO award was huge, and the review from Grace Dent was an incredible boost. Being featured by the BBC and picking up a Harden’s award were also real highlights — moments that made us step back and appreciate how far we’ve come.
What’s been the biggest challenge you’ve faced running the restaurant so far, and how did you overcome it?
The rising cost of running a business has been really tough, and it’s something many small venues like ours are struggling with. We’ve had to keep looking at how we can make dining accessible for our locals and visitors — our £15 early bird menu is one of the ways we’re tackling it.
The BRAVO Awards are such a big part of Brighton’s food calendar. What do you personally love about them?
I love the community spirit. When voting opens, there’s this incredible buzz around the restaurant. It feels like the whole city is celebrating food together.
In your opinion, how do the BRAVOs support and celebrate the independent food and drink scene in Brighton?
They shine a light on what independents are doing — through the newsletter, the awards themselves, and the wider publicity. It gives smaller venues a platform they might not otherwise have.
Brighton is often called the vegan capital of the UK. As someone at the heart of the city’s plant-based food scene, what’s your take on that title?
I’d say it’s well deserved, though I’d love to see even more focus on high-quality, creative plant-based food. Sometimes the scene leans too heavily on vegan junk food, and that can give the cuisine a bad name.
Where have you found inspiration for your menu — whether from travels, other restaurants, or culinary experiences?
Travel has been a huge influence. Visiting Japan, Vietnam and Thailand gave me so many ideas, and working in a Vietnamese restaurant in Melbourne, Australia was a massive inspiration for what we do at Bonsai today.
Looking ahead, what can guests expect from Bonsai in the next six months?
We’ve got the builders coming back in November to make some interior changes — we think our regulars will be really excited to see what’s new.
