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
The grassroots “Love Food Share Food” campaign raised £17,182 for Brighton Food Bank and CHOMP by adding a voluntary £1 to diners’ bills. Supported by Restaurants Brighton, this initiative enables local hospitality venues to easily support vulnerable families, turning small table-side donations into significant community impact through simple, effective partnerships.
Meet Andy Griffiths, Director at TG Fruits, a third-generation family business and cornerstone of Brighton’s produce scene since 1972. In this Supplier Spotlight from Brighton’s No.1 Food Guide, Andy shares insights into the evolution of wholesale, the 2 am “morning buzz,” and providing Sussex chefs with top-quality, seasonal produce.
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.
Guest post by Sandra Juan Delgado – Social Impact and Sustainability Manager, Chartwells Universities At Chartwells Universities, we believe hospitality should be inclusive, skilled, and
Brighton is not just a city; it is a feeling. It is a place defined by its fierce independence, its colourful Lanes, and a culinary
Guest post, George Brannon, Alliance South East With 2026 underway it can be difficult to gauge what themes and concepts will be trending as the
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 an industry where waste is often seen as an unavoidable byproduct, Harriet Dean-Orange is proving that the future of Brighton hospitality is circular. We sat down with the founder of Harriet’s of Hove to discuss e-cargo bikes, “honkingly good” eco-cleaning, and why sustainability is the best marketing tool a restaurant can have.
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