Restaurants Brighton
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Nikkei is one of the most intriguing cuisines to reach Brighton: a century-old marriage of Japanese precision and Peruvian punch. At Lima Nikkei on the seafront, head chef and co-founder Alejandro is building a kitchen around that dialogue. We talk sourcing, kitchen culture, recruitment and what it takes to introduce an unfamiliar cuisine to a knowing city.

Craig Robson started out as a 14-year-old kitchen porter washing pans for cash in hand. Today, he is the Food and Beverage Director for 37 Malmaison and Hotel du Vin properties across the UK, shaping the restaurant and bar experiences that sit at the heart of two of the country’s most recognisable hotel brands. In this interview, Craig traces the journey that took him from the kitchen sink to the boardroom, explains how the Japanese-inspired rooftop concept SORA was born, and tells us why Brighton Marina felt like the natural home for it.

We speak with Anna Reilly of Fourth & Church about wine-led dining, community, and being part of one of Brighton’s most loved neighbourhood restaurant experiences.

We meet with Jack O’Neill, Head of Operations at The Menu Partners, about supporting Brighton’s hospitality scene through food supply, strong partnerships and helping restaurants deliver consistently high-quality dining experiences.

Meet Zack Stubbs, the new owner of Bonsai Plant Kitchen. In this interview, Zack shares his lifelong journey as a vegetarian, his experience managing Brighton icons like Indian Summer and SIX, and his vision for the future of this award-winning, plant-based institution. Fresh roots, bold flavours, and big ambitions.

Inspired by a trip to New York more than two decades ago, Jo Malone’s dream of creating her own pizzeria finally came to life in the heart of Sussex. What began as a lockdown takeaway in Hurstpierpoint has since grown into the award-winning Village Pizza Kitchen – a neighbourhood favourite known for its outstanding pizzas, local ingredients, and community spirit.

We caught up with Jo to talk about the journey from idea to reality, her passion for Sussex produce, and how Village Pizza Kitchen has become one of the region’s most celebrated independent restaurants.