Brighton’s food scene is full of creativity – not just on the plate, but behind the scenes too. Across the city, chefs, bakers and cooks are finding inventive ways to cut waste, repurpose leftovers and make sure every ingredient gets the love it deserves. Here’s a look at how just some of our local favourites are turning scraps into stars.
1. The Magic of Leftover Bread
There’s no such thing as stale bread in these kitchens. At Open Bakery, yesterday’s loaves find new life as croque monsieur, sausage roll breadcrumbs, or even a hazelnut and chocolate bread-and-butter pudding made from surplus pain au chocolat.
Terra Restaurant takes a similar approach – their crowd-favourite treacle tart is made with leftover bread, while crusts become croutons for soups and panzanella salads.
And over at Woodfire Camping, those leftover pastries? They’re reborn as a rich, comforting bread and butter pudding that never fails to disappear fast.
Diners at Woodfire Camping – Gastro Campsite in Sussex
2. Little Things, Big Impact
From peels to herbs, Brighton’s chefs are proving that the small stuff adds up.
At Majahma, Queen of the kitchen, mum Roo, leads the charge: lemon and lime peel becomes chutney or powdered seasoning, ginger peel is dried for chai masala, and even cauliflower leaves get their turn in a fragrant curry.
the multi-award winning Majahma Tiffin Delivery Service
Village Pizza Kitchen makes sure herbs and oils don’t go to waste – tired basil ends up enriching sauces, while sunblushed tomato oil becomes the secret ingredient in goat’s cheese salads and focaccia.
Village Pizza Kitchen
Meanwhile, Woodfire Camping turns lemon rinds into preserved lemons and limoncello, and transforms used coffee grounds into coffee syrup for tiramisu. At Terra, even carrot tops get a glow-up – blitzed into a vivid green herb oil that makes their seabass sing.
3. Sharing and Composting
When there really is food left over, Brighton’s hospitality community makes sure it still does good.
Open Bakery uses Too Good To Go, donates to local food banks and shelters, and sends food scraps to Northiam Dairy’s pigs.
The Roundhill works with Brighton Compost Co-op, sending vegetable peelings and coffee grounds to be turned into compost for local gardens. They also make sure every edible scrap finds a use – from broths built from trimmings to soups and daily specials made with surplus vegetables.
Diners at The Roundhill on Ditchling Road
And at Majahma, any spare dishes go straight to delivery drivers, neighbours and friends – community first, always.
Brighton’s Recipe for Change
It’s not just about saving waste – it’s about creativity, flavour and heart.
From Open Bakery’s savoury-filled croissants to Woodfire Camping’s preserved lemons, every reuse tells a story of care and ingenuity.
The Roundhill’s all-vegan menu keeps sustainability at its core, cutting carbon from the first ingredient.
Trading Post Coffee Roasters are officially a Carbon Neutral Business, certified by Carbon Neutral Britain.
Almost 50 venues have completed the Sustainability Checklist developed by the University of Brighton.
Many restaurants, cafes, bars and pubs in Brighton, Hove and Sussex are working to reduce the impact our tasty catch-ups with friends, delicious dinners with loved ones, lunch time laughs, and comforting feasts have on the planet.
Every clever reuse keeps good food out of the bin and reminds us that there’s beauty – and flavour in using every last crumb.
Which are your favourites that deserve to be celebrated and what do they do with their leftovers?
Tell us in the comments below or tag @RestaurantsBrighton on social media so we can keep sharing Brighton’s clever kitchen ideas and brilliant ways with food.