Hepworth & Co has been quietly redefining what Sussex brewing looks like, from centuries old floor malting to a wastewater system that powers the brewery itself. Andy Hepworth talks tradition, award winning hops and why balance always beats trend chasing when it comes to a genuinely memorable pint.
Newsletters remain one of the most direct ways hospitality venues can reach loyal customers. This piece shares five practical habits, from staying consistent and adding a clear unsubscribe button to setting up welcome automations and tidying your mailing list, helping Brighton and Sussex venues build stronger, more engaged email marketing.
Batteries and vapes might look harmless in a bin, but they’re a growing fire risk for hospitality venues. From bin lorry blazes to fresh legislation on vape sales, here’s why Brighton’s restaurants, cafés and pubs need a proper disposal plan, and how a few small changes can prevent a much bigger problem.
Fifteen years ago, Brigi Stamber arrived in Brighton from Hungary expecting to stay six months. She never left. An accidental shift covering for an absent chef sparked an obsession with dough and fermentation that has since made her UK Pizza Chef of the Year twice over, first at the PAPA UK Pizza Awards in 2023, then the National Pizza Awards in 2024.
That obsession now lives at Stretch, her pizzeria on Portland Road in Hove, built around Rise Re Gen, a British regenerative flour she believes makes Stretch the first pizzeria in the country to use it. Here, Brigi talks Brighton, dough and why sustainability and flavour make each other better.
SEO for restaurants need not be a mystery. This guide walks through seven practical habits, from keeping your details consistent everywhere to writing proper menu pages instead of PDFs, that help search engines and AI assistants understand your restaurant. Simple, honest changes to your online presence decide whether a hungry diner finds you, or scrolls straight past to somewhere else.
Award winning food writer, author and podcaster Gilly Smith talks to Restaurants Brighton about Brighton FoodStory, a brand new festival taking over New Road and venues across the city this October. Curated around ideas rather than trade stands, the weekend brings chefs, farmers, campaigners and community cooks together across Food Street, a programme of talks and discussions, and a city wide Long Table Supper Club. Gilly shares the thinking behind the festival, who is joining the programme, and how Brighton and Hove’s hospitality scene can get involved.
At just thirteen, Adam Janman was washing pots at a garden centre café, never imagining it was the first step towards running his own kitchen. Today, he leads The Bell Tower in Kemptown, where a menu changing every eight weeks takes diners travelling the world. We sat down with Adam to talk hospitality, fresh fish and pub classics.
Alfresco dining is more than shifting tables outside. Done well, it adds covers, lifts kerb appeal and gives guests the relaxed, sunlit setting they now expect. Alliance South East sets out what outdoor service really involves, why demand keeps climbing and how venues should plan the space properly.
Nikkei is one of the most intriguing cuisines to reach Brighton: a century-old marriage of Japanese precision and Peruvian punch. At Lima Nikkei on the seafront, head chef and co-founder Alejandro is building a kitchen around that dialogue. We talk sourcing, kitchen culture, recruitment and what it takes to introduce an unfamiliar cuisine to a knowing city.
We sit down with Dave Marrow from Embers to delve into the story behind one of Brighton’s most exciting dining spots. In this interview, Dave shares the inspiration behind Embers’ flame-grilled concept, the passionate team that brings it to life, and the creative thinking behind their award-winning Sunday roast.
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