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.
We meet Richard Pearson from VisitBrighton where he talks about his important role in promoting Brighton to visitors from the UK and around the world through digital, media, PR and print marketing. Visit Brighton is the official tourism organisation for the City of Brighton & Hove and they work in partnership with over 500 businesses across the city and into Sussex, providing them with a highly effective platform on which to promote their services and products.
Local hospitality entrepreneur Oli Hyde, a founder and managing director of Brighton & Hove’s The Flour Pot Bakery talks about hard work, the influencers in his career and owning a business in Brighton.
We talk to Gemma Heath from Woods Foodservice about changes in the hospitality industry, the growth of their food business and how they have adapted their offering for todays modern chef. Woods Foodservice has been established for over 40 years as the primary choice for general and specialist, ambient, chilled and frozen ingredients to top chefs across London and Brighton.
We meet Alan White, long standing Executive Chef at the GB1 restaurant at The Grand Hotel Brighton.
In this interview he shares his passion for cooking, his words of advice for future chefs and hairdressing as an alternative career.
Meet Dan Kenny, owner at The Set restaurant, which has been awarded a Bib Gourmand (Michelin 2020) making it one of the city’s highest-rated restaurants
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