We sit down with Ty Lawrence-Lamarca, a sustainability consultant at Recorra, to talk about the importance of recycling awareness and responsible waste management in hospitality.
We sit down with Abe Garman, second-generation owner of IL Bistro, one of Brighton’s longest-serving restaurants. Located in the heart of Brighton’s Lanes, IL Bistro has been a local favourite since 1976, proudly holding the title of Brighton’s first Mediterranean steakhouse. nown for its warm hospitality and commitment to quality, IL Bistro remains a true Brighton institution. We speak to Abe about the restaurant’s legacy, his family’s influence, and what keeps this iconic venue thriving.
Dr Marc Abraham OBE observes the difference between Dog-Friendly V Dog-Tolerant hospitality venues and what this could mean for business. Covid’s surge in dog ownership means even more humans are now seeking ways of including their furry family members into almost every aspect of their busy lives. As a result, the restaurant industry has cleverly adapted by introducing various degrees of pet service and inclusivity, primarily categorising establishments where dogs are allowed, as either ‘dog-friendly’ or ‘dog-tolerant’.
Cecily English is a travel consultant with a passion for crafting unforgettable journeys that bring people closer to the culture and cuisine of their destinations. Join her at Cecily’s Wanderlust Supper Club on 27th February at The Set, where food and travel enthusiasts can connect over a Tokyo Izakaya-inspired menu. It’s an evening for sharing stories, discussing dream trips to Japan, or simply enjoying incredible food with likeminded people. Whether you’re a seasoned traveler, planning your first trip, or just love hearing about exciting destinations, Cecily’s Wanderlust Supper Club promises a memorable night!
We’re excited to introduce Richard, a skilled butcher and director of Woodhouse Butchery, a family-run business in Haywards Heath with a proud history of supporting UK farmers. In this interview, Richard reflects on the business’s legacy, their ethos of championing British produce, and a few local spots he and his wife Jessica love to visit. With training at Smithfield College and experience in his family business and leading catering butchers, Richard offers expert advice on cuts, availability, and budgeting. His knowledge and passion ensure Woodhouse Butchery continues to deliver the finest quality meat, poultry, and game.
Guest Post : Laura Hockenhull, Brighton and Hove Food Partnership. Restaurants Brighton have been extremely supportive of our Sussex Grazed meat box scheme. The initiative
We caught up with Adam Page from Recorra, a waste management company specialising in innovative solutions for the hospitality industry. Representing New Business, Adam is dedicated to helping venues improve their sustainability practices. Adam and his team are proud to support the recently launched Sustainability Checklist, bringing their expertise to this important initiative.
This case study highlights how design can meet sustainability, creating a functional yet stylish environment while supporting ethical business practices.
Did you know that 13,000 acres of land in the South Downs belongs to the people of Brighton and Hove? The City Downland Estate was
Restaurants Brighton are proud to sponsor a place on the January cohort of the Help to Grow programme, offering you the chance to sign up for 12 weeks of business management training for free. This is a fantastic opportunity to gain valuable skills and insights to grow your business. Discover more about the programme and how it has already benefited other Brighton and Hove businesses.
Once you have an account you can:
As a recruiter you can use your account to post jobs, receive applications, and keep an eye on what everyone else is doing;
Impress your future interviewers by signing up to our fortnightly newsletter, Tip Jar. It’s full of up-to-date industry news, interviews and expert advice, to keep you in the know and prepared.
