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
The grassroots “Love Food Share Food” campaign raised £17,182 for Brighton Food Bank and CHOMP by adding a voluntary £1 to diners’ bills. Supported by Restaurants Brighton, this initiative enables local hospitality venues to easily support vulnerable families, turning small table-side donations into significant community impact through simple, effective partnerships.
Meet Andy Griffiths, Director at TG Fruits, a third-generation family business and cornerstone of Brighton’s produce scene since 1972. In this Supplier Spotlight from Brighton’s No.1 Food Guide, Andy shares insights into the evolution of wholesale, the 2 am “morning buzz,” and providing Sussex chefs with top-quality, seasonal produce.
Sophie Taverner is about to open At The Table Deli in Hove, a mission-driven social enterprise blending the Spanish art of sobremesa with a commitment to providing employment pathways for those facing barriers to work. In this interview, Sophie discusses the community-focused vision behind the deli, her passion for Sussex produce from suppliers like SHRUB, and her ambitious 2026 goal: reinvesting profits into a mentoring programme that turns the local kitchen into a genuine doorway for change.
As part of the Sustainability Toolkit work we have been doing with the University of Brighton, we are delighted to invite you to participate in
Guest post by Sandra Juan Delgado – Social Impact and Sustainability Manager, Chartwells Universities At Chartwells Universities, we believe hospitality should be inclusive, skilled, and
Brighton is not just a city; it is a feeling. It is a place defined by its fierce independence, its colourful Lanes, and a culinary
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