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.
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.
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.
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
We meet Tony Marks, owner of Starfish & Coffee on Egremont Place. Starfish & Coffee opened July 2017 and since then it has become 1st and 2nd in the Brighton Restaurant Awards ‘Best Brunch’ category as well as also winning the ‘Cafe Culture Award‘ 2019 and Brighton Food & Drink Awards ‘Best Cafe’ 2018
In Brighton’s thriving food scene, managing waste efficiently is key to sustainability and profit. This guide explores smarter food waste recycling, offering practical strategies for local restaurants to reduce their environmental impact, ensure legal compliance, and run a more cost-effective kitchen.
What does a truly sustainable restaurant look like? Our November 2025 workshop tackled this question, providing a closer look at the Climate and Nature Friendly Plate framework from the Brighton and Hove Food Partnership (BHFP). Here’s what we got up to and the solutions we forged.
Thank you to everyone who joined us at Terra this week for our Climate & Nature Friendly Plate workshop. We brought together a brilliant mix
Brighton’s food scene is full of creativity – not just on the plate, but behind the scenes too. Across the city, chefs, bakers and cooks are finding inventive ways to cut waste, repurpose leftovers and make sure every ingredient gets the love it deserves. Here’s a look at how just some of our local favourites are turning scraps into stars.
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