We had the pleasure of meeting Jack Green, the head chef at the New Inn situated on Hurstpierpoint High Street. Jack tells us about working alongside reputable chefs, favourite cook books and how to keep up with the latest culinary trends.
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.
We meet Minnie George, marketing from The Permit Room as we discover her career path from front of house to working with this growing brand.
Meet Stella and Griff from Woodfire Camping. Discover their inspirations and challenges in setting up their gastro camping business and how they source their food from the surrounding farms and producers
Finding connection, building networks, sharing solutions and inspiring inclusion for International Women’s Day 2024. In Brighton, you never know when a rainy day will end
You may be aware that diverse and inclusive teams are 35% more likely to outperform their competitors, that they are 83% more engaged, and that they are 36% more profitable. But if you work in a historically male-dominated industry – like, say, the restaurant industry – how can you increase diversity in your business and attract more female candidates for your jobs?
We meet Helen Tate from The Secret Vineyard, we delve into her background in the wine industry and uncover the serene presence of her sister Vicky. Together, they bring a unique and sustainable approach to winemaking in Sussex. Discover the secrets behind the vineyard’s offerings and the passion driving their commitment to sustainability and quality.
Meet Sussex supplier Wealden Charcoal. A newly formed Sussex business supplying easy lighting, long lasting sustainable Sussex Charcoal to the restaurant industry.
We sit down with Pete Morrison who is the joint owner of Jo and Co in Hove. Jo and Co is a beloved restaurant in Hove where visiting diners are treated like family, and their all-day menu keeps their guests coming back for more. We discover Pete’s view on customer service, their ethos in using local Sussex produce and we discover the fun to be had during the BRAVO Awards.
Steve the barman and Goldstone rum introduce us to the difference between a British Brand Rum vs a British Scratch Rum and Steve goes into detail about sugar cane, molasses and how it is now possible to use these raw materials in the UK. Steve also gives details of some of the major players with European branded rums and how it is now possible to make rum in the UK thanks to ease of shipping.
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