Sustainability in the workplace Sustainability is an important subject, no less so than in the hospitality industry. But, with a reputation for long hours, poor
FORAGING AT RESTAURANT INTERLUDE Michelin star Restaurant Interlude is set in the heart of 240-acre Grade I listed Leonardslee Lakes and Gardens. Foraged ingredients provide a key
Sustainability in the workplace Sustainability is an important subject, no less so than in the hospitality industry. But, with a reputation for long hours, poor
Sustainability in the workplace Sustainability is an important subject, no less so than in the hospitality industry. But, with a reputation for long hours, poor
We meet Lawrence McCarthy, the new head chef at Brighton’s Salt Room. A modern British restaurant for locally sourced seafood and grilled meat.
James Thomson, one of the three restaurant owners of Wild Flor in Hove talks about running his own business, hospitality and the food scene in Brighton.
We meet Kate Alleston the owner of Market Restaurant & Bar on Western Road in Hove. Kate talks about her journey in hospitality, her motives, her biggest influences and running her own restaurant with business partner Manni.
Meet Naomi Mason from The Coal Shed We interview Naomi Mason, Restaurant Manager at Brighton’s The Coal Shed Restaurant on Boyce Street. Naomi tells us
Supplier Spotlight | The SRA & One Planet Plate For close to a decade now the Sustainable Restaurant Association (SRA) has been working with restaurants
The Real Junk Food Project Brighton is part of the Real Junk Food Project network, created by Adam Smith. It is a national and international movement of cafes, projects and pop-ups with one core objective: To intercept food waste destined for land fill and use it to feed people who need it, on a ‘pay as you feel’ basis. In this interview we meet Adam Buckingham who runs the operation at The Real Junk Food Project in Brighton. Adam talks about a typical day at The Real Junk Food, their ‘pay as you feel’ service and winning the Brighton’s Best Bites on a Budget in 2019.
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.
