Since 2020, we’ve been celebrating International Women’s Day by sharing the stories of the incredible women shaping Brighton’s hospitality scene. Two years ago, in 2024,
We sit down with Ashley Saunter from Toast to discuss his journey through the hospitality trenches and explore how Toast’s cloud-based platform is helping Brighton’s independent venues streamline their operations.
On a busy festival weekend, thousands of drinks are poured, meals are served, and packaging is used in a matter of hours. While events have long been linked with high levels of waste, it’s time for that story to change.
The North American World Cup brings late-night kick-offs and complex scheduling. Discover how Brighton’s hospitality operators can navigate staffing, weather shifts, and the choice between sports bar or summer haven.
What a night. The BRAVO Party was more than just an event; it was a celebration of the people who make this city taste, look,
We speak with Amanda Hetherington about supporting children and families across Sussex, building community partnerships, and the vital role local businesses play in helping the charity deliver life-changing care.
We speak with Anna Reilly of Fourth & Church about wine-led dining, community, and being part of one of Brighton’s most loved neighbourhood restaurant experiences.
We meet with Jack O’Neill, Head of Operations at The Menu Partners, about supporting Brighton’s hospitality scene through food supply, strong partnerships and helping restaurants deliver consistently high-quality dining experiences.
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
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