Have Your Say on Local Food and Drink Supply in Sussex Guest post from Jack O’Neill, Head of Operations at The Menu Partners Restaurants Brighton has
Irori is Brighton’s first Japanese street food truck, bringing the warm, sociable spirit of a Tokyo izakaya to the city. We met husbands Kevin and Koji to talk charcoal-grilled yakitori, crispy Koji Fried Chicken, eight years of dreaming and why Brighton’s food truck community has welcomed them with open arms.
Hepworth & Co has been quietly redefining what Sussex brewing looks like, from centuries old floor malting to a wastewater system that powers the brewery itself. Andy Hepworth talks tradition, award winning hops and why balance always beats trend chasing when it comes to a genuinely memorable pint.
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.
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.
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.
On a busy festival weekend, thousands of drinks are poured, meals are served, and packaging is used in a matter of hours. While events have long been linked with high levels of waste, it’s time for that story to change.
The North American World Cup brings late-night kick-offs and complex scheduling. Discover how Brighton’s hospitality operators can navigate staffing, weather shifts, and the choice between sports bar or summer haven.
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