The White Horses in Rottingdean – Opening June 2024 The new multi-million-pound hotel is due to open this June, and is hosting a series of
We interview Penny Streeter OBE where she talks about attracting world-class talent like Chef Jean Delport and how it was crucial for Restaurant Interlude’s rapid success.
Meet Sussex supplier Wealden Charcoal. A newly formed Sussex business supplying easy lighting, long lasting sustainable Sussex Charcoal to the restaurant industry.
We sit down with Pete Morrison who is the joint owner of Jo and Co in Hove. Jo and Co is a beloved restaurant in Hove where visiting diners are treated like family, and their all-day menu keeps their guests coming back for more. We discover Pete’s view on customer service, their ethos in using local Sussex produce and we discover the fun to be had during the BRAVO Awards.
In an exclusive interview, we catch up with Paul Morgan, Owner of FOURTH & CHURCH, to delve into the secrets behind winning the prestigious BRAVO Best Wine List award in 2023. Paul shares insights into what makes his wine list so popular, highlighting his favourite Sussex wines, inspirations, and what guests can expect when visiting FOURTH & CHURCH for the first time.
We interview Tom Hamblet following his special Masterchef: The Professionals victory on the BBC’s compelling chef challenge.
Meet Georgina and John Bowell from Goldstone Rum We sit down with Georgina and John Bowell from Goldstone Rum, a newly established family-run distillery and
Introducing Bonsai Plant Kitchen and its talented chef, Dominic Sherriff, both relatively new but making a significant mark in hospitality in Brighton. Notably, they emerged
Kyriakos provides a glimpse into the ethos driving Nostos, shedding light on their integration within the Hove business community and awards.
Beal’s Farm specialises in crafting award-winning air-dried whole muscles, salami, and chorizo using meat from their cherished herd of outdoor-reared Mangalitsa pigs. Mangalitsa pigs are
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