Yesterday’s Sustainability Workshop at Brighton’s Sea Lanes was as productive as it was fun. When hospitality people decide to take some time out of their
Craig Robson started out as a 14-year-old kitchen porter washing pans for cash in hand. Today, he is the Food and Beverage Director for 37 Malmaison and Hotel du Vin properties across the UK, shaping the restaurant and bar experiences that sit at the heart of two of the country’s most recognisable hotel brands. In this interview, Craig traces the journey that took him from the kitchen sink to the boardroom, explains how the Japanese-inspired rooftop concept SORA was born, and tells us why Brighton Marina felt like the natural home for it.
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,
We sit down with Ashley Saunter from Toast to discuss his journey through the hospitality trenches and explore how Toast’s cloud-based platform is helping Brighton’s independent venues streamline their operations.
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.
The North American World Cup brings late-night kick-offs and complex scheduling. Discover how Brighton’s hospitality operators can navigate staffing, weather shifts, and the choice between sports bar or summer haven.
What a night. The BRAVO Party was more than just an event; it was a celebration of the people who make this city taste, look,
We speak with Amanda Hetherington about supporting children and families across Sussex, building community partnerships, and the vital role local businesses play in helping the charity deliver life-changing care.
We speak with Anna Reilly of Fourth & Church about wine-led dining, community, and being part of one of Brighton’s most loved neighbourhood restaurant experiences.
We meet with Jack O’Neill, Head of Operations at The Menu Partners, about supporting Brighton’s hospitality scene through food supply, strong partnerships and helping restaurants deliver consistently high-quality dining experiences.
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