We talk to restaurant experts Jane and Ramin about started their new restaurant brand Kindling having successfully ran Food For Friends for 15 years.
Describing themselves as old school’, we meet Tony Cowling from The Cheese Man and we discover what makes this family business so special and how their business has evolved over decades.
We meet Sam Pryor from Fourth and Church, a restaurant, wine bar and shop. Sam talks about developing his career in the hospitality industry, starting his own business and owning a restaurant.
Local hospitality entrepreneur Oli Hyde, a founder and managing director of Brighton & Hove’s The Flour Pot Bakery talks about hard work, the influencers in his career and owning a business in Brighton.
There has definitely been an unprecedented growth in food photography since the explosion of online marketing and social media, and if done correctly hospitality venues can wow their potential customers with the most incredible photography. We meet Brighton’s Jo Hunt from Jo Hunt Photography who works as a professional food photographer in Brighton and beyond; Jo takes us through her personal journey along with her inspirations.
James Villiers from The Glass House Restaurant, talks us through his Masterchef experience, his career mentors and what he looks for when recruiting to his team.
We meet Steve Pineau the owner at L’Atelier Du Vin and find out about drink trends, his inspirations and his top tips from a business owner’s point of view.
We talk to Gemma Heath from Woods Foodservice about changes in the hospitality industry, the growth of their food business and how they have adapted their offering for todays modern chef. Woods Foodservice has been established for over 40 years as the primary choice for general and specialist, ambient, chilled and frozen ingredients to top chefs across London and Brighton.
We talk to Phil Bartley about his experiences in hospitality. From cheffing and chef development, to food design and multi-venue challenges.
An interview with Michael Bremner from 64 Degrees and Murmur. RB Jobs talks to the Brighton Great British Menu winner about the hospitality industry.
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