Restaurants Brighton
Jobs Blog

Monika Prikk, Head Chef at Apiary
Women in hospitality
Nick Harvey

Meet Apiary’s Head Chef Monika Prikk: Psychology, Passion, and Produce

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.

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Nick Harvey February 25, 2026
Love Food Share Food Cartoon
Charity
Nick Harvey

Turning Tables into Change: The Power of Local Partnerships

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.

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Nick Harvey February 19, 2026
Sophie Tavener
Interviews
Nick Harvey

Women in Hospitality: Sophie Taverner on Community, Mentorship, and the Perfect Deli

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.

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Nick Harvey February 18, 2026
Gavin Sinden - Fermentation, The Menu partners
Sustainability Toolkit
Nick Harvey

Rethinking Food Waste: Fermentation, Pickling and Beyond

Like many kitchens across Sussex, sustainability has become a focus across The Menu Partners, shaping how we source, supply and think about food. At the centre of this progression is our Head NPD Chef, Gavin Sinden – a chef who approaches ingredients with curiosity, respect and a determination to reduce waste wherever possible.

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Nick Harvey January 27, 2026
Supplier Spotlight
Nick Harvey

Meet Harriet Dean-Orange, from Harriet’s of Hove

In an industry where waste is often seen as an unavoidable byproduct, Harriet Dean-Orange is proving that the future of Brighton hospitality is circular. We sat down with the founder of Harriet’s of Hove to discuss e-cargo bikes, “honkingly good” eco-cleaning, and why sustainability is the best marketing tool a restaurant can have.

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Nick Harvey January 27, 2026

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