Meet Zack Stubbs, the new owner of Bonsai Plant Kitchen. In this interview, Zack shares his lifelong journey as a vegetarian, his experience managing Brighton icons like Indian Summer and SIX, and his vision for the future of this award-winning, plant-based institution. Fresh roots, bold flavours, and big ambitions.
Hi, I’m Sandra, currently the Social Impact & Sustainability Manager for Chartwells at the University of Sussex. Originally from Mexico, I moved to Brighton six
BRAVO 2026 is more than an award, it’s a powerful driver of discovery for Brighton’s hospitality scene. With thousands of votes and high engagement, it helps customers find new favourites while boosting visibility, footfall and long-term success for local venues.
Coffee grounds are one of the most overlooked waste streams in hospitality. In partnership with Recorra, this article explores how Brighton businesses are turning them into something valuable, reducing waste, cutting carbon, and embracing practical circular solutions.
As part of our Women in Hospitality series, we meet Madeleine Geach, a respected leader and coach working closely with restaurant founders and teams across the industry. With years of experience in fast-paced hospitality environments, Madeleine now focuses on helping people step back, reflect, and lead with more clarity and confidence. In this interview, we explore her journey, the challenges of leadership in hospitality, and why creating space to think might be one of the most valuable tools in such a demanding industry.
Women from across Brighton’s hospitality community gathered to celebrate International Women’s Day with a sold-out session from leadership coach Madeleine Geach. Watch a few moments
As part of our Women in Hospitality series, we meet Laura Karall, Head Chef at Café Rust. With a background shaped by Silo’s zero-waste philosophy and a deep passion for sustainability, Laura discusses fostering positive kitchen cultures, empowering her team, and her mission to combine conscious cooking with creative excellence.
From Estonian foraging to London’s Michelin-recognised kitchens, Monika Prikk’s journey celebrates “honest cooking.” Now Head Chef at Apiary, Hove, she blends Mediterranean style with honey-infused flavours. As part of our Women in Hospitality series, we discuss her transition from psychology to the pass, kitchen mental health, and her mission to build a more inclusive future within the industry.
After a historic 50-year wait, the Michelin star has returned to Brighton, finding its home at Maré in Hove. At the heart of this achievement
To celebrate International Women’s Day, we sit down with Kim Woodward, Executive Chef at the Black Rock Restaurant Group. From her historic tenure as the
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