Yesterday’s Sustainability Workshop at Brighton’s Sea Lanes was as productive as it was fun. When hospitality people decide to take some time out of their
We sit down with Ashley Saunter from Toast to discuss his journey through the hospitality trenches and explore how Toast’s cloud-based platform is helping Brighton’s independent venues streamline their operations.
The North American World Cup brings late-night kick-offs and complex scheduling. Discover how Brighton’s hospitality operators can navigate staffing, weather shifts, and the choice between sports bar or summer haven.
What a night. The BRAVO Party was more than just an event; it was a celebration of the people who make this city taste, look,
As part of our Women in Hospitality series, we meet Madeleine Geach, a respected leader and coach working closely with restaurant founders and teams across the industry. With years of experience in fast-paced hospitality environments, Madeleine now focuses on helping people step back, reflect, and lead with more clarity and confidence. In this interview, we explore her journey, the challenges of leadership in hospitality, and why creating space to think might be one of the most valuable tools in such a demanding industry.
Thank you to everyone who joined us at Terra this week for our Climate & Nature Friendly Plate workshop. We brought together a brilliant mix
We were recently lucky enough to sit down with Bookie, the chef and owner behind Namo Brighton, to talk about her inspiring journey from a childhood in Thailand to opening her first solo restaurant in the heart of The Lanes.
Few cafés in Brighton have a story as rich as Roedean Café, perched high on the clifftops with sweeping sea views over the coast and Brighton Marina. Behind it is Poul Jensen, a chef whose career has taken him from luxury hotels in London to 5-star sailing ships in Tahiti, and even the kitchens of the iconic River Café.
Brighton loves a bold food concept, and Boysterous Burgers has quickly become one of the city’s most talked-about names. Founded by chef Nick, after 20 years working in some of Brighton’s best kitchens, the idea was simple but unique: bring together two indulgent favourites — burgers and oysters — and do them brilliantly.
We sit down with Dave Marrow from Embers to delve into the story behind one of Brighton’s most exciting dining spots. In this interview, Dave shares the inspiration behind Embers’ flame-grilled concept, the passionate team that brings it to life, and the creative thinking behind their award-winning Sunday roast.
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