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.
In this Toast Talks interview, Ashley from Toast catches up with Oli and Lotta from Moksha Caffé to discuss the real-world impact of Toast POS. From improving service and simplifying operations to helping the team work more efficiently, Oli and Lotta share how the Toast POS system has been received by staff and the practical benefits it is bringing to one of Brighton’s busiest independent cafés.
Hospitality professionals from across Brighton and Sussex came together for an inspiring afternoon of industry insight, collaboration and networking. Hosted by Bite Sussex and the Brighton & Hove Tourism Alliance, the event explored opportunities, challenges and ideas shaping the future of hospitality, tourism and food culture across the region.
Yesterday’s Sustainability Workshop at Brighton’s Sea Lanes was as productive as it was fun. When hospitality people decide to take some time out of their
Craig Robson started out as a 14-year-old kitchen porter washing pans for cash in hand. Today, he is the Food and Beverage Director for 37 Malmaison and Hotel du Vin properties across the UK, shaping the restaurant and bar experiences that sit at the heart of two of the country’s most recognisable hotel brands. In this interview, Craig traces the journey that took him from the kitchen sink to the boardroom, explains how the Japanese-inspired rooftop concept SORA was born, and tells us why Brighton Marina felt like the natural home for it.
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.
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