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.
Meet Zack Stubbs, the new owner of Bonsai Plant Kitchen. In this interview, Zack shares his lifelong journey as a vegetarian, his experience managing Brighton icons like Indian Summer and SIX, and his vision for the future of this award-winning, plant-based institution. Fresh roots, bold flavours, and big ambitions.
Hi, I’m Sandra, currently the Social Impact & Sustainability Manager for Chartwells at the University of Sussex. Originally from Mexico, I moved to Brighton six
BRAVO 2026 is more than an award, it’s a powerful driver of discovery for Brighton’s hospitality scene. With thousands of votes and high engagement, it helps customers find new favourites while boosting visibility, footfall and long-term success for local venues.
Coffee grounds are one of the most overlooked waste streams in hospitality. In partnership with Recorra, this article explores how Brighton businesses are turning them into something valuable, reducing waste, cutting carbon, and embracing practical circular solutions.
As part of our Women in Hospitality series, we meet Madeleine Geach, a respected leader and coach working closely with restaurant founders and teams across the industry. With years of experience in fast-paced hospitality environments, Madeleine now focuses on helping people step back, reflect, and lead with more clarity and confidence. In this interview, we explore her journey, the challenges of leadership in hospitality, and why creating space to think might be one of the most valuable tools in such a demanding industry.
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