We sit down with Ty Lawrence-Lamarca, a sustainability consultant at Recorra, to talk about the importance of recycling awareness and responsible waste management in hospitality.
Cecily English is a travel consultant with a passion for crafting unforgettable journeys that bring people closer to the culture and cuisine of their destinations. Join her at Cecily’s Wanderlust Supper Club on 27th February at The Set, where food and travel enthusiasts can connect over a Tokyo Izakaya-inspired menu. It’s an evening for sharing stories, discussing dream trips to Japan, or simply enjoying incredible food with likeminded people. Whether you’re a seasoned traveler, planning your first trip, or just love hearing about exciting destinations, Cecily’s Wanderlust Supper Club promises a memorable night!
We’re excited to introduce Richard, a skilled butcher and director of Woodhouse Butchery, a family-run business in Haywards Heath with a proud history of supporting UK farmers. In this interview, Richard reflects on the business’s legacy, their ethos of championing British produce, and a few local spots he and his wife Jessica love to visit. With training at Smithfield College and experience in his family business and leading catering butchers, Richard offers expert advice on cuts, availability, and budgeting. His knowledge and passion ensure Woodhouse Butchery continues to deliver the finest quality meat, poultry, and game.
Guest Post : Laura Hockenhull, Brighton and Hove Food Partnership. Restaurants Brighton have been extremely supportive of our Sussex Grazed meat box scheme. The initiative
With autumn well under way, we can start looking towards wrapping up warm and bracing ourselves for the coming months. Here is a guide to which colourways are in vogue for the Christmas party season ahead.
Good Noise Co-Founder and Director Peter Collingridge talks us through their branding project with Chasing Rabbits Coffee Shop.
We recently sat down with Alice C Doyle, an environmental and sustainability consultant, who works across various industries, including hospitality. Her role is focused on integrating environmental protection into business strategies, ensuring a balance between profitability and sustainability. Alice’s work also prioritises the well-being of the community, society, and the planet.
Meet Helen from Terra Restaurant and Tottington Manor as she introduces us to her sustainability program and choices with Sussex suppliers. Helen’s commitment to sustainable dining is evident in every aspect of her work, from sourcing local, organic ingredients to reducing waste and supporting regional farmers. By partnering with Sussex suppliers, she ensures that Terra and Tottington Manor serve the freshest, highest-quality produce while minimising their environmental impact. Helen’s dedication to sustainability not only enhances the dining experience but also supports the local economy and promotes a greener future.
We meet Verity Cowling, who operates The Cheese Hut at Basin Road in Brighton. Stocking over 120 different artisan cheeses from Sussex and across Great Britain, The Cheese Hut is a haven for cheese enthusiasts. Verity shares her journey of joining the business and provides insights into their most popular cheeses, including the creamy Sussex Brie and the robust Brighton Blue. Her passion for local produce shines through, making The Cheese Hut a must-visit for anyone looking to explore the rich variety of Sussex cheeses.
The English fine wine scene has transformed in the past decade. Spearheading that change is Gusbourne, the Kent- and Sussex-based producer renowned for crafting vintage wines of exceptional quality. Here, we catch up with Laura Rhys, Master Sommelier, to hear more about how to get the most from your glass of Gusbourne.
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