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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.

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

In an industry where waste is often seen as an unavoidable byproduct, Harriet Dean-Orange is proving that the future of Brighton hospitality is circular. We sat down with the founder of Harriet’s of Hove to discuss e-cargo bikes, “honkingly good” eco-cleaning, and why sustainability is the best marketing tool a restaurant can have.

Based in Hove, Harriet’s of Hove is a dedicated zero-waste specialist committed to plastic-free, circular solutions. We are delighted to introduce them as our newest Sussex supplier, offering eco-friendly cleaning products delivered carbon-free to local hospitality businesses seeking sustainable alternatives.

The Menu Partners reflects on a milestone 2025, celebrating Brighton’s hospitality through the BRAVO Awards, sustainable local sourcing, and operational growth. Discover their year in review and exciting 2026 plans.