Since 2020, we’ve been celebrating International Women’s Day by sharing the stories of the incredible women shaping Brighton’s hospitality scene. Two years ago, in 2024,
Women from across Brighton’s hospitality community gathered to celebrate International Women’s Day with a sold-out session from leadership coach Madeleine Geach. Watch a few moments
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.
From Estonian foraging to London’s Michelin-recognised kitchens, Monika Prikk’s journey celebrates “honest cooking.” Now Head Chef at Apiary, Hove, she blends Mediterranean style with honey-infused flavours. As part of our Women in Hospitality series, we discuss her transition from psychology to the pass, kitchen mental health, and her mission to build a more inclusive future within the industry.
After a historic 50-year wait, the Michelin star has returned to Brighton, finding its home at Maré in Hove. At the heart of this achievement
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.
This guest post is provided by Dr. Madhobi Hossain and Dr. Francisca Farache Aureliano Da Silva from the University of Brighton. To mark International Women’s
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 interview Penny Streeter OBE where she talks about attracting world-class talent like Chef Jean Delport and how it was crucial for Restaurant Interlude’s rapid success.
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