Have Your Say on Local Food and Drink Supply in Sussex Guest post from Jack O’Neill, Head of Operations at The Menu Partners Restaurants Brighton has
Hepworth & Co has been quietly redefining what Sussex brewing looks like, from centuries old floor malting to a wastewater system that powers the brewery itself. Andy Hepworth talks tradition, award winning hops and why balance always beats trend chasing when it comes to a genuinely memorable pint.
Batteries and vapes might look harmless in a bin, but they’re a growing fire risk for hospitality venues. From bin lorry blazes to fresh legislation on vape sales, here’s why Brighton’s restaurants, cafés and pubs need a proper disposal plan, and how a few small changes can prevent a much bigger problem.
Alfresco dining is more than shifting tables outside. Done well, it adds covers, lifts kerb appeal and gives guests the relaxed, sunlit setting they now expect. Alliance South East sets out what outdoor service really involves, why demand keeps climbing and how venues should plan the space properly.
In this Toast Talks interview, Ashley from Toast catches up with Oli and Lotta from Moksha Caffé to discuss the real-world impact of Toast POS. From improving service and simplifying operations to helping the team work more efficiently, Oli and Lotta share how the Toast POS system has been received by staff and the practical benefits it is bringing to one of Brighton’s busiest independent cafés.
On a busy festival weekend, thousands of drinks are poured, meals are served, and packaging is used in a matter of hours. While events have long been linked with high levels of waste, it’s time for that story to change.
Coffee grounds are one of the most overlooked waste streams in hospitality. In partnership with Recorra, this article explores how Brighton businesses are turning them into something valuable, reducing waste, cutting carbon, and embracing practical circular solutions.
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.
Meet Andy Griffiths, Director at TG Fruits, a third-generation family business and cornerstone of Brighton’s produce scene since 1972. In this Supplier Spotlight from Brighton’s No.1 Food Guide, Andy shares insights into the evolution of wholesale, the 2 am “morning buzz,” and providing Sussex chefs with top-quality, seasonal produce.
Guest post, George Brannon, Alliance South East With 2026 underway it can be difficult to gauge what themes and concepts will be trending as the
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