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.
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.
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.
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