As part of the Sustainability Toolkit work we have been doing with the University of Brighton, we are delighted to invite you to participate in
Like many kitchens across Sussex, sustainability has become a focus across The Menu Partners, shaping how we source, supply and think about food. At the centre of this progression is our Head NPD Chef, Gavin Sinden – a chef who approaches ingredients with curiosity, respect and a determination to reduce waste wherever possible.
In Brighton’s thriving food scene, managing waste efficiently is key to sustainability and profit. This guide explores smarter food waste recycling, offering practical strategies for local restaurants to reduce their environmental impact, ensure legal compliance, and run a more cost-effective kitchen.
What does a truly sustainable restaurant look like? Our November 2025 workshop tackled this question, providing a closer look at the Climate and Nature Friendly Plate framework from the Brighton and Hove Food Partnership (BHFP). Here’s what we got up to and the solutions we forged.
Thank you to everyone who joined us at Terra this week for our Climate & Nature Friendly Plate workshop. We brought together a brilliant mix
Brighton’s food scene is full of creativity – not just on the plate, but behind the scenes too. Across the city, chefs, bakers and cooks are finding inventive ways to cut waste, repurpose leftovers and make sure every ingredient gets the love it deserves. Here’s a look at how just some of our local favourites are turning scraps into stars.
Climate and Nature Friendly Plates Building on the progress made with the Sustainability Toolkit, the next step is to explore a new initiative proposed by
If you’re doing great things in sustainability, say so. Too many venues are green-hushing — quietly putting in the effort but never talking about it.
This week we welcome Ty Lawrence-Lamarca from Recorra, who has written a fantastic guest blog for us as part of Recycle Week 2025. Ty shares
From cooking his first meals at just seven years old to becoming a chef and now a published author, Nick Jaye has travelled an extraordinary path. Growing up with undiagnosed dyslexia, he left school at 15 without qualifications and built a 40-year career in estate agency before finally returning to his first love: food.
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