In this interview, we speak with Anna Reilly of Fourth and Church, one of Brighton’s most talked-about wine-led destinations. Anna shares her journey into hospitality,
How Top Restaurants Stay Ahead: Inside the Supply Secrets with The Menu Partners’ Jack O’Neill
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.
As part of our Women in Hospitality series, we meet Laura Karall, Head Chef at Café Rust. With a background shaped by Silo’s zero-waste philosophy and a deep passion for sustainability, Laura discusses fostering positive kitchen cultures, empowering her team, and her mission to combine conscious cooking with creative excellence.
To celebrate International Women’s Day, we sit down with Kim Woodward, Executive Chef at the Black Rock Restaurant Group. From her historic tenure as the
Sophie Taverner is about to open At The Table Deli in Hove, a mission-driven social enterprise blending the Spanish art of sobremesa with a commitment to providing employment pathways for those facing barriers to work. In this interview, Sophie discusses the community-focused vision behind the deli, her passion for Sussex produce from suppliers like SHRUB, and her ambitious 2026 goal: reinvesting profits into a mentoring programme that turns the local kitchen into a genuine doorway for change.
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.
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.
Jo Glazebrook manages the Brighton Community Kitchen, a social enterprise just minutes from Brighton station where cooking, learning and community come together. From free daytime classes to evening sessions with local chefs, Jo shares how the kitchen inspires confidence, connection and creativity through food.
Marea by Rafael Cagali has landed in Hove, blending Italian elegance with Brazilian flair. We spoke to the Michelin-starred chef about his new restaurant, seasonal flavours and why Brighton is the perfect setting.
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