Meet Tony Marks and the neighbourhood cafe that redefined “Brunching Like a Boss.” With a trophy cabinet that spans the entire decade-long history of the Brighton Restaurant Awards, Starfish & Coffee is quite possibly the most voted-for venue in the city’s history.
When Tony Marks opened Starfish & Coffee in 2017, his goal was simple: to create a space that the Queens Park and Hanover communities would be genuinely proud of.
He didn’t just succeed; he sparked a local phenomenon. From winning ‘Best Brunch’ just seven months after opening to consistently topping the leaderboards year after year, this independent gem has become a symbol of Brighton’s thriving hospitality scene.
In this exclusive interview, we sit down with the former “entrepreneurial broadcaster,” turned hospitality powerhouse to discuss the competitive streak that fuelled his success, the importance of hyper-local loyalty, and how he balances high-volume service with a commitment to sustainable, locally sourced produce. Whether you’re here for the legendary potato hashes or the non-profit Skylark Coffee, discover the mindset behind the venue that has captured more public votes than perhaps any other in the city.
Why Starfish & Coffee is a BRAVO Legend:
-
Consistency: 1st or 2nd place for Best Brunch or Best Cafe every year, except the Covid year.
-
Community Spirit: A hyper-local focus where 90% of weekday trade comes from within a 5-minute walk.
-
A Decade of Excellence: A key player in the BRAVO story as the awards reach their 10th anniversary.
Congratulations on another BRAVO win! How did it feel to be recognised again this year as the best cafe in Brighton in 2025?
It blows my mind! I don’t even know how to process the emotion of having won 6 BRAVOs.
I’m just so grateful for all the love and support we get from our customers.
Starfish & Coffee has won almost every year since the BRAVOs began nine years ago, more than any other venue in Brighton. What does that level of consistency mean to you?
When we won the Best Brunch award in our first year of being open it really took us from being a Queens Park & Hanover cafe to a place that people from across Brighton & Hove and tourists were seeking out.
Once you start reaching that wider audience, they come expecting an award winning brunch.
We have to consistently keep delivering that and coming up with fresh ideas.
Why do you think the BRAVOs have become such an important part of the Brighton food and drink calendar — both for the public and for the industry?
There’s so much love around the city for the local food & drink scene. The awards recognise those who are doing great work and also introduces businesses to potential customers who might never have found them. It’s no secret how difficult it is to get a bar, restaurant or cafe off the ground these days.
Scoring a place in a BRAVO top 20 list can really put a place on the map. It did for us.
What impact has winning BRAVOs year after year had on your business?
In everything we do we ask ourselves ‘is this worthy of the best cafe and best brunch spot in Brighton?’, if it’s not, we don’t do it.
There’s no doubt that winning so many BRAVOs has pushed us to keep getting better and better.
You’ve also collected honours from Time Out, TripAdvisor and the Brighton & Hove Food & Drink Awards. How do those wider accolades compare with the BRAVOs?
You’re always grateful for recognition wherever it comes from, but what makes the BRAVOs so special is that the votes come from paying customers. Anyone who has visited has the opportunity to have their voice heard. It’s the most democratic award going.
Your café is always buzzing. What do you think it is about Starfish & Coffee that makes customers love it so much and keeps them coming back?
Everything has to be right. If you’re serving great brunch dishes, the coffee has to be up to the same standard. The service has to be warm and welcoming. We’re conscious that customers coming in for the first time feel as loved as our regulars do.
If you had to sum up your successful formula in a few words, what would it be?
I’ve never been able to sum up anything in just a few words!
What do you feel makes Starfish & Coffee stand out from other cafés and brunch spots in Brighton?
It’s the sense of community within our walls. We love our neighbourhood, and our regulars who live locally are proud of us.
Even if you’re coming in for the first time it’s something you can feel.
It’s special and I don’t think you get that reciprocal relationship as much in city centre venues.
Where do you find inspiration when developing your menu — do you follow food trends, customer feedback, or your own instincts?
We’ve never followed trends and I have no idea what’s happening on TikTok. We’re a neighbourhood cafe so we’re more interested in being homely than trendy. We take classic brunch dishes and drinks, use great quality produce, and add our own creative twist to keep things interesting.
Is there a particular dish on your menu that you’d call your personal favourite?
Our Seasonal Eggs is my favourite. We change it up every couple of months, but it’s always organic poached eggs from Mac’s Farm on real Greek yoghurt. The current variation is a red pepper Greek yoghurt, maple roasted heritage carrots, padron peppers and flatbread. The amount of flavour on that plate is incredible. Give me that with a Skylark filter coffee and I’m a very content man.
You’ve built a reputation as one of Brighton’s most celebrated independent cafés. What do you enjoy most about running Starfish & Coffee and being part of this city’s food culture?
It sounds corny, but I really enjoy spending time with our customers, whether they’re locals or just here for the weekend. It’s a special feeling when someone walks out of the door and you know you’ve given them a great experience. It’s what you strive for.
I’ve been here for nearly 9 years now and I’ve never got bored of people telling me how much they love my cafe.
Tell us about your team — what makes them so special and how do they help deliver the experience your customers love?
My team are the best and a joy to work with. We’re a small team, so you can really see what a difference each member brings. There’s so much pride in what they do, and each award or 5 star review means as much to them as it does to me.
Our head chef Marcin Sulek joined us last year from No No Please where he also ran the kitchen, as well as being at Petit Pois and the Lion & Lobster previously.
It was a real coup for us to bring in someone with such pedigree, and also an indication of how high our standards are.
Hospitality can be tough. How do you keep yourself and your staff motivated during the quietest times?
As much as we love our little spot looking across at Queens Park, when it’s quiet around here, it’s like a ghost town, especially in winter, and the last thing you want is bored staff. We’ve started introducing special offers such as £10 Tuesday & 2 For 1 Wednesday to lift those slow days. It’s a real challenge trialing different ideas and dishes and seeing what works, but it feels good when you get it right.
Looking back since you opened, what are the moments you’re most proud of?
When we opened in 2017 I’d never run a business before and it had been over 25 years since I’d last had a job in hospitality. I took over a premises that had been empty for the best part of a year that everyone said doesn’t work. Now I look around the cafe when we’re full to the rafters with immense pride that I’ve built something that is so popular.
What can customers expect over the next six months — are there new ideas, events or menu changes on the horizon?
We’ve improved in every way year on year since we opened, and I just want us to keep doing that. We’re also getting close to our 10 year anniversary so we’ll be looking ahead to doing something very special for that too.
