Local hospitality entrepreneur Oli Hyde, a founder and managing director of Brighton & Hove’s The Flour Pot Bakery talks about hard work, the influencers in his career and owning a business in Brighton.
We meet Samuel Benson, director of ABV Media who organises the Brighton Bar Awards. The BBA run for the 5th year this September at the Hilton Brighton Metropole and it is arguably one of the highlights in the Brighton bar scenes’ annual calendar. We talk to Sam about the awards, his aspirations and where it all started.
We talk to restaurant experts Jane and Ramin about started their new restaurant brand Kindling having successfully ran Food For Friends for 15 years.
There has definitely been an unprecedented growth in food photography since the explosion of online marketing and social media, and if done correctly hospitality venues can wow their potential customers with the most incredible photography. We meet Brighton’s Jo Hunt from Jo Hunt Photography who works as a professional food photographer in Brighton and beyond; Jo takes us through her personal journey along with her inspirations.
Meet Dave Mothersill, Head Chef at The Salt Room in Brighton.
Dave shares his story about starting as a kitchen porter, the buzz he gets from service and his own advice for future chefs.
From South Africa to the UK, we meet Jean Delport, Executive Chef at Restaurant Interlude. Jean talks about his chef career to date, his training in Cape Winelands and his motives and inspirations with Restaurant Interlude.
James Villiers from The Glass House Restaurant, talks us through his Masterchef experience, his career mentors and what he looks for when recruiting to his team.
We meet Steve Pineau the owner at L’Atelier Du Vin and find out about drink trends, his inspirations and his top tips from a business owner’s point of view.
We talk to Gemma Heath from Woods Foodservice about changes in the hospitality industry, the growth of their food business and how they have adapted their offering for todays modern chef. Woods Foodservice has been established for over 40 years as the primary choice for general and specialist, ambient, chilled and frozen ingredients to top chefs across London and Brighton.
An astonishing 47% of diners would have been enticed to dine out via the draws of social media. Whether Instagram, Facebook or Twitter, do you know how to play the social media game?
