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.
At The Table Deli is inspired by the Spanish concept of sobremesa – the art of relaxing at the table after a meal. How does this philosophy influence the atmosphere and the food you serve in Hove?
The name At The Table came about in part as a translation of the term sobremesa and in part as a reference to our social mission.
At The Table deli is a social enterprise with a vision to provide jobs, training and mentoring to those facing significant barriers to work, giving people a doorway into hospitality as a career pathway, a place at the table.
Central to that vision is the idea of food playing a central role in community; cooking together, sharing a meal, growing food and the greater ecosystem of the food we eat and share. Wholesome, hearty and most of all delicious food to have at home.
You previously mentioned that working with local suppliers is a major highlight for you. Which Sussex producers are currently exciting you the most at the deli?
We are really lucky here in Brighton and the wider UK to have such a wealth of incredible farmers, producers and artisans. SHRUB’s produce is always a major inspiration whenever Im thinking about a menu or what to cook. It truly is art.
We will also be stocking some really tasty bots from the curing rebels, a Brighton based company that makes the most delicious cured meats and fish.
And from further afield across the UK we will be stocking some exceptional cheeses from the folks at Neal’s Yard dairy, real champions of artisan cheesemaking.
You believe that “happy and inspired teams make better food”. How do you foster that positive environment at At The Table Deli?
I think ultimately it’s about being a decent person (as best you can), making time for your team, giving them room to grow and learn (and therefore sometimes make mistakes) and making the people the core of what you do.
That is after all the point of hospitality.
Above that it’s making sure you have really good systems (I know boring!) so that in the rush of running a hospitality business the bits that back your team are not lost.
When you aren’t at the deli, which Brighton or Hove venues are your go-to spots for a meal or a drink?
I don’t get out and about nearly as much as I should but the Med. boys are always doing great things (keeping an eye out on their pop ups around town), Kitgum is exceptional and delicious and you can’t beat an evening at Voya. Also very happy to have Wild Flor just up the road for some post work glasses of wine and delicious food.
Hove has a very distinct neighbourhood feel. How does At The Table Deli fit into the daily lives of the local community?
When I was thinking about this business I always knew I wanted it to be a neighbourhood spot for locals, the concept is about creating a place to get really exceptional, well prepared food that you can take home. Whilst we will have a couple of spots to sit in and enjoy a glass of wine and a plate of cheese or charcuterie, most of what we prepare will be to take home and being in such a buzzy residential neighbourhood fits perfectly into that.
The last few weeks of getting the site ready has been such a lovely experience, chatting to all the neighbours, I can’t wait to get to know everyone.
Looking ahead through 2026, what is the one big goal or dream dish you want to bring to the table for your customers?
Our biggest goal is getting the training programme up and running. The vision for At The Table is to be a real community space.
At least 75% of our profits will be reinvested back into creating mentoring and training pathways for people facing significant barriers to work.
We have got a fantastic chef trainer, Eloise (watch our insta for an intro soon) coming on board and we will be spending the next few months building a programme for how to deliver training and we have big plans to grow partnerships with other hospitality businesses around Brighton & Sussex to create long term pathways into hospitality jobs. It’s a big mission but we are super excited about seeing it come to life.
