Welcome to

Brighton Hospitality

Celebrating the Brighton and Sussex hospitality industry.

Brighton and Hove Hospitality

We caught up with Andrew MacKenzie, the Head Chef of Pearly Cow, a new Brighton restaurant opening this October. Andy’s impressive culinary journey spans both Brighton and beyond, and we were fortunate to hear how it all started. Influenced by his two chef uncles on his father’s side, Andy was inspired to pursue a career in the kitchen. His journey began with a three-year apprenticeship at Gleneagles, and from there, his career has flourished into the incredible success it is today.

We had the chance to interview Nicky and Lonnie Allon, the dynamic team behind Nanima, to delve into the origins of their venture. They discuss how Nanima was born, their creative take on Asian cuisine, and the welcoming atmosphere of Brighton’s Kemptown community. The duo also shares how family recipes and local support have been central to their success. Discover what makes Nanima stand out as a unique dining and restaurant experience in Brighton in this insightful conversation with the founders.

In this interview, we chat with Venith, the Food & Beverage Director at DoubleTree by Hilton Brighton Metropole, about his key role in managing one of Brighton’s busiest hotels. He offers insights into his responsibilities, ensuring smooth food and drink service in a dynamic environment. With a background as a chef, Venith shares his career journey and how his experiences have shaped his leadership in the hotel’s food and beverage operations. A fascinating glimpse into the world of hospitality at its best.

Oli shares the perspective that running one’s own business comes with substantial responsibility, particularly when managing a team. The role demands constant engagement, as there’s always room for improvement and additional tasks to address. Despite the challenges, the endeavour offers a sense of freedom and control over one’s destiny, making it a rewarding and empowering journey.

We catch up with Paul Morgan, owner of FOURTH & CHURCH, to discuss winning the prestigious BRAVO Best Wine List award. Paul shares what makes his wine list stand out, offering guests a curated selection of unique wines, including his favourite Sussex wines. He also highlights his inspirations and what first-time visitors can expect from the vibrant atmosphere at FOURTH & CHURCH. With extensive experience, including time at Terre à Terre, Brighton’s 2024 Best Restaurant, Paul brings a wealth of knowledge to his award-winning venue.

We meet Hatt Eaton, the landlady of The Eddy, a pub located near Brighton station. Hatt and her team have won double BRAVO Awards, securing the title of Best Brighton Pub for both 2023 and 2024. Through her leadership, Hatt has crafted an inviting and lively atmosphere that has made The Eddy a beloved spot for locals, ensuring customers keep returning for more of the pub’s unique charm and community spirit.

We had a chat with Izzy England from Fatto A Mano, a popular pizzeria with locations in Brighton and London. Izzy, who manages the marketing single-handedly, shares insights into how marketing has evolved in the hospitality industry.

Drawing from her experience at Polpo seven years ago, Izzy highlights the changing landscape of restaurant promotion and the innovative strategies Fatto A Mano uses to stay ahead in a competitive market.

We chat with Nicky Hedley from the Brighton Regency Routemaster, winner of the Best Afternoon Tea award at the 2023 BRAVO Awards. Nicky, who owns the iconic Routemaster, shares insights into her fascinating career journey and offers her top recommendations for must-visit restaurants in Hove. Her picks provide a glimpse into the area’s vibrant culinary scene, showcasing the diversity and quality that make Hove a food lover’s destination.

We had the pleasure of meeting Jack Green, the head chef at the New Inn on Hurstpierpoint High Street, a renowned Sussex pub.

Jack shared his experiences working with esteemed chefs, his favourite cookbooks, and how he stays updated on the latest culinary trends in this dynamic industry. 

Minnie George began her hospitality career in Brighton after university, taking on various roles, including managing Brighton bars like the beloved Spiegeltent. In 2021, she joined the Black Rock Group and contributed to the opening of Burnt Orange, starting as front of house and eventually becoming Reservations Manager. Minnie now leads marketing for Permit Room in Brighton, showcasing her growth and expertise in the local hospitality scene.

We interview Stella and Griff, the founders of Woodfire Camping, the UK’s first gastro-campsite, located across various sites in Sussex. Pioneers in the concept, Woodfire Camping blends comfortable camping with exceptional food, all cooked over an open fire. Dedicated to sustainability, they carefully select eco-friendly methods and source local ingredients, creating an authentic outdoor experience in the stunning South Downs. Discover how they balance camping comfort with their passion for food and nature.

We sit down with Pete Morrison, joint owner of Jo and Co in Hove, a much-loved Hove restaurant where diners are treated like family. Known for its welcoming atmosphere and all-day menu, Jo and Co has a loyal following. Pete shares his insights on exceptional customer service, the restaurant’s commitment to using fresh local Sussex suppliers, and the fun-filled moments they experienced during the BRAVO Awards.

We meet Adam Smith, the owner of the BRAVO Award-winning Roundhill pub on Ditchling Road in Brighton. Adam, who also owns The Joker and The Goose on Worthing seafront, shares his vision for transforming The Roundhill into a vibrant community hub. With a focus on sustainability and a welcoming atmosphere, Adam is committed to making this Brighton pub a central gathering spot for locals, offering special events and great food while fostering a strong sense of community.

Meet Alistair and Noemi Bell, the dynamic hospitality duo behind Apiary, situated on the Brighton and Hove border. The concept for Apiary emerged during one of the lockdowns when Noemi stumbled upon an old beekeeping book from Alistair’s days in Canada. Inspired, she immediately connected with the craft and enrolled in a beekeeping course at Plumpton College. Discover more about their unique journey and passion for sustainable practices right here.

We meet Emily Alexander, General Manager of the Jolly Sportsman pub in East Chiltington, who shares insights into her hospitality role and the exciting events she has lined up at this charming Sussex pub.

Emily also reveals her personal plans, including her upcoming wedding at the award-winning Halisco in Brighton which is one of her favourite and award winning BRAVO restaurants for 2024 having won the cheap eats category.  

Gayle Newman is the powerhouse behind The Ladies Mile pub in Patcham. As Licensee, Director, and Bar Manager, she’s been instrumental in shaping its success as a vibrant community hub.

Balancing her professional life, Gayle also proudly embraces her roles as a wife and mother, making her a true leader both at work and home.

Born in Sussex and triumphant in MasterChef: The Professionals, 24 year old Tom Hamblet is assuming the role of Head Chef at the Camellia restaurant from January 3rd to March 31st, 2024.We caught up with Tom following his special victory after seven weeks of competition on the BBC’s compelling chef challenge.

We had the pleasure of sitting down with Simon Stern, the mind behind The Better Half pub. The pub’s name subtly nods to Hove as ‘The Better Half’ of the city. Prior to Simon taking charge, the Hove pub had been a neglected old man’s boozer. Simon’s transformative touch has turned it into a welcoming establishment, where his successful formula ensures that both drinkers and diners find themselves returning for more.

The Plotting Parlour, honoured with two BRAVO awards for the best cocktail in Brighton, stands as an esteemed high-end drinking destination in the city.

Ed provides insights into his business, delves into the importance of BRAVO awards in Brighton, and offers a sneak peek into their new venue along with future plans.

Duncan Ray from The Little Fish Market in Hove shares his preferred food and drink spots in Brighton. He highlights indulgent experiences such as his favourite Brighton cocktails at Gung Ho, The GingerMan on Norfolk Square, and personal delights like Unithai on Church Road. Additionally, he reveals his go-to Brighton coffee shop for a perfect brew.

Meet Amber from Oeuf Cafe, a pastel coloured dreamy Hove café for those wanting a candlelit breakfast over some Etta James playing in the background. Amber ran restaurants across London and Brighton and hospitality has always been at the forefront of her career. From chains to independents, Amber has taken the best bits from each and amalgamated them into Oeuf!

Meet Michael Bremner in The Dish and explore his top tips for the best dining experiences in Brighton. The inspiration behind  two of the city’s finest restaurants, 64 Degrees and Murmur, Michael has left an indelible mark on the culinary scene; with appearances on the Great British Menu (2017) and numerous local and national accolades.

Meet Dave Mothersill from Furna Restaurant as he unveils his notable career achievements, advice for fellow restaurateurs, and his profound passion for 6B at Unithai (we couldn’t agree more!). Delve into his journey, gain wisdom from his experiences, and explore his deep-rooted enthusiasm for opening his own restaurant in Brighton

Inspired by David Chang, founder of “MOMOFUKU” Dominic loves his style of Korean fusion cooking and sharing plates. Bonsai Plant Kitchen is described as an experimental Asian, plant based restaurant, the food is Japanese focused but with hints of Thai and Vietnamese. Favourite accolade: “The Grace dent review we received in the Guardian was particularly special.”

David talks about his career from lawyer to a chef, recounting nostalgic tales of culinary adventures with his family during his youth. Additionally, he elaborates on the inspiration and concepts motivating the Hove Food Trail.

Sean is the Wholesale and Training Manager at Trading Post Coffee Roasters in Brighton and we explore his expertise in the field. Uncover essential industry insights about selecting the ideal coffee for your business.

Kyriakos provides a glimpse into the modern ethos driving Nostos greek restaurant, shedding light on their integration within the Hove business community and their recent awards and local press. 

Colin recounts his transformation from a Food Safety and Quality In-flight Delivery Manager to a Hove café owner. Uncover the compelling details of his journey, the obstacles he overcame and learn about his loyal customers.

Laura accumulated 15 years of experience in Italian hospitality, followed by an additional three years in England. Her journey began as a kitchen assistant, initially taken as a summer job but kindling a lasting passion. Progressing to the role of Chef de Partie, she developed a profound appreciation for Italian cuisine, particularly seafood and fresh pasta. 

In a former chapter of her life, Tamara embarked on a trajectory that initially involved obtaining a law degree and subsequently qualifying as a chartered accountant. This foundation equipped her with robust commercial, financial, and operational expertise, honed through diverse roles across multiple sectors. 

Hailing from the dynamic island of Malta, Luciana’s diverse journey spans over two decades across the United States (primarily New York and South Carolina) and Australia. Settling in the UK in 2008, she resided in Tunbridge Wells and London before eventually relocating to the vibrant city of Brighton in 2013.

In 2017, Natalie inaugurated LOST, shortly after returning to the UK from a 13-year stint in New Zealand. Despite lacking prior experience in hospitality, her genuine ardor for culinary arts and hospitality propelled her endeavour. Previously, she dedicated 15 years to the field of education, serving as a skilled speech and language therapist.

Stella devoted 15 years to the realm of children’s publishing, assuming roles as an editor and writer. However, an abrupt realisation prompted her to transition from the office to the outdoors. Motivated by a newfound passion, she embarked on creating gourmet camping cuisine and crafting memorable outdoor experiences.

Amanda has been a trailblazer in the realm of vegetarian cuisine for decades, serving as an inspirational figure for many. Dive into Amanda’s remarkable journey, uncovering the pivotal elements that have solidified Terre à Terre’s esteemed reputation as one of the UK’s premier vegetarian restaurants over the years.

Sarah Cotton, fondly referred to as the “houmous lady” and a prominent figure in Brighton, has earned a legendary status. Alongside her brother, she has established the gold standard for houmous, leaving an indelible mark on our culinary experiences for years to come. Smorl’s is located at Brighton Open Market

Nicky transitioned from her roles in beauty and teaching to venture into customer service, administrative tasks, and accounts management at The Roasting Party, a renowned coffee roastery in Winchester. During her tenure, her partner Duncan Ray extended an invitation for her to join not just as his life partner but also as his business partner.

Ivana Roy, the co-owner and operations manager at French restaurantPetit Pois‘, is renowned for her unwavering dedication to delivering exceptional service and ensuring guests’ culinary delight. Her profound affection for the people of Brighton fuels her enthusiasm for the dynamic challenges and trials that the bustling hospitality industry presents.

Embarking on her hospitality journey five years ago, Sarah reluctantly heeded her husband’s suggestion to purchase The Cleveland Arms, initially envisioning a part-time commitment. However, she finds herself still posing the question, “When will I be working part-time?” Recognising our aptitude in this partnership, we further expanded into the mobile bar business, launching Orange Beach Bars in 2021.

Gemma’s journey to becoming a plant-based advocate and the founder and chef at Gem’s Wholesome Kitchen evolved through diverse experiences in travel, hospitality, and welfare. Balancing her roles as a dedicated mother to two children, she draws inspiration from them, striving to uphold a harmonious equilibrium between her professional endeavours and personal life.

Naomi’s professional journey in the hospitality industry boasts managerial roles in some of Brighton’s best restaurants. Her unwavering passion for the field and relentless pursuit of knowledge exemplify her resilient can-do spirit. Her impressive resume stands as a testament to the power of hard work and self-belief, demonstrating how far dedication and confidence can take one.

Daisy epitomises the story of determination and success, having diligently risen through the ranks to assume a senior role in the hospitality sector. Her upbringing in pubs, under the guidance of her landlord and landlady parents, instilled in her a profound passion for the industry. Currently serving as the head of sales and reservations at two of Brighton’s renowned venues, she oversees Trading Post Coffee and its five Sussex-based cafes.

Having primarily honed his craft in prestigious 4 or 5-star restaurant hotels such as Burnham Beeches, Stoke Park, and Hartham Park, Steven has always been drawn to the world of fine dining. Commencing his journey with a modern apprenticeship under the guidance of a head chef, he steadily advanced through various kitchen roles before ultimately joining South Lodge Hotel as a chef de Partie. Steven is the chef and owner at etch.

Following a degree in Law Nick worked in Event Management for 12 years in London and Brighton before being made redundant. Nick then worked as a waitress for a year before taking over ownership of the Brighton Routemaster.

Video interview with Raz Helalat from Brighton’s Coal Shed Restaurant and the Black Rock Group of restaurants, including Burnt Orange, The Salt Room, and Tutto. Raz shares insights into his experiences as a business owner, discussing challenges and his journey into the Brighton restaurant business.

Olivia’s culinary journey commenced at the tender age of 18 in the quaint setting of The Fig Tree in Sussex. In the intimate team of three chefs, including the owner, she rapidly honed her skills and acquired invaluable experience. Transitioning to the Coal Shed and subsequently its sister establishment, The Salt Room, she spent three fruitful years before moving on to a position at etch.

Driven by her background in circus tricks, the establishment of a performer’s agency, and studies in event management, Helen Hutton‘s journey culminated in the creation of Tropical Sushi. Her story within the hospitality industry is marked by remarkable achievements and accolades, showcasing the success of Japanese restaurant Tropical Sushi under her guidance.

During her time studying Tourism and Hospitality at Bournemouth University, Rachel encountered an exciting prospect to undertake a year-long placement at the esteemed 5-star Royal Garden Hotel in Kensington. While her degree could have steered her in various directions within the industry, the moment she set foot in The Royal Garden, she was certain that this was the ideal work environment for her.

Starting her management journey 24 years ago in retail in Dublin, Penny navigated a bustling customer-centric role that involved overseeing a team. This experience laid a foundation for her next venture abroad, where she joined a tour operator and managed a chalet in the picturesque French Alps. Penny is owner at Space and Thyme which operates in The Black Lion, The Post House and the Mesmerist

In brief, Aoife has been immersed in front-of-house work since the age of 13, a passion ingrained in her. When her business partner Annie envisioned opening a Mexican restaurant in Brighton, the rest, as they say, is history and welcome to La Choza Mexican restaurant. Mexican food is Aoife’s strong passion and there are so many regional dishes showcasing so many flavours; each region has its own indigenous dishes to explore.

Meet Sophie Tavener, head chef at Lost in the Lanes. Sophie has been a chef for nearly 10 years, starting out cooking in Spain where she worked at the Ibiza Food Studio and Finca with chef Boris Bueno.

In our interview, we have the privilege of speaking with the formidable Manju, who realised her lifelong dream by establishing her own vegetarian Indian restaurant in Brighton. Specialising in the vibrant flavours of the Gujarat region of India, Manju crafts a diverse and entirely vegetarian menu. From delightful thalis to sharing plates and creatively reimagined street food classics.

Tony’s journey began with a detour from his initial dream of radio during school. Opting for college, he underwent a 3-year training in Catering and Hospitality Studies. His path led him to London at 19, where he worked at The Savoy Hotel. After a break from the hospitality industry for travel, and a temporary departure from a 15-year radio career due to redundancy, Tony decided to fulfill his dream by opening Starfish and Coffee.

Ben Woodwards background is from the travel and tourism sector initially and we offer a glimpse into his professional journey. Discover his unique perspective on working in the vibrant city of Brighton and explore his personal favourite venues.

A co-founder of the Table Talk Foundation and Table Talk Business Club.

As the Relationship Director, Dan provides valuable insights into his career trajectory and the motivations that led to the inception of the Table Talk Foundation. 

We interview Messa Ben, a highly seasoned chef from Brighton Cookery School, unraveling his remarkable journey from Michelin kitchens in Paris to his role as an educator, teaching the art of cooking in Brighton. As the founder of Brighton Cookery School, Messa imparts innovative cooking techniques, spanning a diverse range of styles and genres to its students.

We meet Rob Allen, the proprietor of The Geese Pub in Brighton. Rob shares insights into his extensive background in hospitality, entrepreneurship, and the journey of establishing his own pub in Hanover. Renowned for setting the benchmark for exceptional Sunday roasts, Rob and The Geese have consistently attracted a loyal clientele of locals and visitors alike over the years.

Adam’s daily routine is dynamic, encompassing various responsibilities: managing the hub in Bevendean, overseeing the weighing and sorting of food for the Brighton cafes, or engaging in the collection and preparation of food, his tasks are diverse. Additionally, his role involves strategic activities such as finding ways to reduce overheads, brainstorming methods to boost donations.

Through the Fishlove campaign, Nicholas and Karl from Moshimo have made significant strides in transforming the fishing industry, marking them as leaders in the field. In an interview with Nicky, discover the positive practices that Moshimo has implemented to contribute to the planet’s well-being, including their impactful Fishlove campaign and the initiative of Vegan Wednesdays.

The plan was to become an actress, but Cassie started temping from Uni, then worked as a registrar of births, deaths and marriages in which time she met Henry Butler. She now runs Butlers and is married to Henry!

Chef Greg Clarke and front-of-house expert Matty Salvetti have joined forces to launch El Bolillo, an exciting new Mexican restaurant in Hove. Blending their extensive culinary expertise, they bring a fresh, vibrant approach to Mexican cuisine with bold flavours and top-quality ingredients. El Bolillo offers a relaxed yet ambitious dining experience, where creativity and excellence shine. With a menu inspired by authentic flavours and a passion for great hospitality, this new addition is set to make waves in Brighton’s food scene.

Meet Helen from Terra Restaurant and Tottington Manor as she shares her approach to sustainability and working with Sussex suppliers. Passionate about sustainable dining, Helen prioritises local, organic ingredients, minimises waste, and supports regional farmers. By partnering with Sussex suppliers, she ensures that both restaurants serve fresh, high-quality produce while reducing their environmental impact. Her commitment not only enhances the dining experience but also strengthens the local economy and promotes a more sustainable future for hospitality in Sussex.

Suppliers to Hospitality

We sit down with Elliott Hannam from First Table, a fresh addition to the UK restaurant marketing scene aimed at linking new diners with eateries during off-peak hours. Elliott’s career began as a chef at The Grand Hotel Brighton, followed by roles in Michelin-starred kitchens, private yachts, and managing a Sydney restaurant. His varied culinary background offers a unique perspective on the hospitality industry.

We get to know founders Louise and Merl Thilly from Weez & Merl, a pioneering business focused on recycling waste plastic from Brighton and Hove. Their innovative approach converts recycled materials into homewares, furniture, and sheet material. From tabletops and countertops for local bars and restaurants to branded reusable coasters, Weez & Merl blends practicality with environmental responsibility. Discover more about Louise and Merl’s inspiring journey here.

Meet Peter Collingridge, one of the driving forces behind Good Noise, an innovative hospitality branding agency based in Brighton. With a sharp eye for detail and a flair for creativity, Peter leads a talented team in crafting memorable brand experiences for the hospitality sector. Inspired by Brighton’s vibrant energy and the dynamic nature of the industry, Peter infuses each project with a fresh perspective and cutting-edge approach. Clients include Furna, Julien Plumart, the newly launched Chasing Rabbits and more. 

In our interview with Helen Soudain from The Secret Vineyard, we explore her extensive background in the Sussex wine industry and the tranquil presence of her sister Vicky.

Together, they champion a unique, sustainable approach to winemaking in their Sussex vineyard.

Discover the secrets behind their vineyard’s exceptional offerings and their dedication to sustainability and quality.

Dr Marc Abraham OBE explores the difference between dog-friendly and dog-tolerant hospitality venues—and why it matters for business. Since Covid’s rise in dog ownership, more people are looking to include their pets in everyday life, including dining out. In response, restaurants have adapted, offering varying levels of pet service and inclusivity. Understanding the distinction between welcoming dogs and simply allowing them can make a big difference in attracting dog-owning customers and enhancing their dining experience.

We catch up with Hayley from Uber to talk about what makes Brighton such a fantastic place to work, why she loves being part of Brighton’s BRAVOs, and her thoughts on the city’s vibrant hospitality scene. She also reveals her top takeaway pick, and it’s a great one – Yeastie Boys!

From the energy of the local food scene to the sense of community, Hayley shares what makes Brighton special and why she’s proud to support its hospitality industry.

Cecily English, a travel consultant with a passion for immersive journeys, invites you to Cecily’s Wanderlust Supper Club on 27th February at The Set. This Tokyo Izakaya-inspired evening is perfect for food and travel lovers, offering a chance to share stories, discuss dream trips to Japan, or simply enjoy great food with likeminded people. Whether you’re a seasoned traveller, planning your first trip, or just love discovering new destinations, this unique supper club promises an unforgettable experience filled with flavour and conversation.

We’re delighted to introduce Richard, butcher and director of Woodhouse Butchery, a family-run business in Haywards Heath with a strong commitment to supporting UK farmers. With years of experience, including training at Smithfield College and working in both his family business and leading catering butchers, Richard has a deep knowledge of cuts, availability, and budgeting.

In this interview, Richard shares insights into Woodhouse Butchery’s legacy, their passion for British produce, and even a few of his and his wife Jessica’s favourite local spots.

We meet Jenny Engvall, the founder of Fika Bakery Ltd., the newest addition to Brighton & Hove’s wholesale and retail bakery scene. Fika Bakery specialises in authentic Swedish baked goods, offering a delightful array of artisan treats to cafés across Brighton and surrounding Sussex villages. Their standout offerings include traditional cinnamon buns, cardamom buns, and vanilla buns, all handcrafted to bring the warm, comforting flavours of Sweden to the local community.

We sit down with Jeremy Diaper and Sybille Haefliger, architects at Elemental Architecture & Design Ltd., to explore their influential work in hospitality architecture. With a rich history of collaborations with notable Sussex brands such as Furna, Cin Cin, Good Noise, Designs Woodcraft, and the Brighton & Hove Food Partnership, their expertise has shaped many acclaimed venues. Discover their thoughts on the ideal next project, their globe-trotting adventures, and what makes their approach to hospitality design unique.

A newly established family-run distillery in Henfield, Sussex. Georgina and John share insights into their unique approach to crafting rum. Launched in December 2022, Goldstone Rum distinguishes itself by adhering to traditional methods and stands as one of the few distilleries in the UK that produces rum from scratch. The couple believes in making rum the proper way, fermenting a blend of sugar cane juice, jaggery, panela, and molasses to create their award-winning spirits.

We meet Jack O’Neill, Head of Operations at The Menu Partners. Jack oversees a team of experts who manage the entire food supply chain, ensuring smooth operations from grower to restaurant. With an enviable reputation in Brighton, The Menu Partners is a market leader and trusted one-stop shop for food delivery. Jack shares insights into how the business supports restaurants with quality products and efficient service, making them a go-to partner in the hospitality industry.

Meet Alice C Doyle, an environmental and sustainability consultant working across a range of industries, including hospitality. Alice focuses on integrating environmental protection into business strategies while balancing profitability and sustainability. Her approach ensures that businesses not only reduce their carbon footprint but also contribute positively to the well-being of the community, society, and the planet. Alice’s work plays a crucial role in promoting eco-friendly practices, making sustainability a core business value rather than a temporary trend.

Neon Whittaker represents Alliance, a leading supplier of non-food catering equipment in the UK and Ireland. In her role, Neon collaborates with Brighton restaurant customers to help them select the best products at competitive prices. Alliance is distinguished by its vast range of high-quality products and a customer-centric approach that prioritises service excellence. Neon shares insights into how Alliance consistently meets the needs of the hospitality industry, earning its reputation as a trusted partner through reliability, innovation, and dedication to customer satisfaction.

We interview Tom Surgey to discuss his new book, How to Drink Wine, published by Seven Dials at the end of August 2024. Tom, a well-known wine expert in the Sussex hospitality and wine industry, is a communicator, educator, TV presenter, and perhaps even an influencer. His book promises to be an essential guide for both novice and seasoned wine enthusiasts, blending expertise with a passion for wine.

We meet Verity Cowling, who runs The Cheese Hut at Basin Road in Brighton, part of the renowned business alongside The Cheese Man, owned by Tony Cowling. The Cheese Hut is a treasure trove for cheese lovers, stocking over 120 artisan cheeses from Sussex and across Great Britain. Verity shares her story of joining the family business and highlights some of their best-selling cheeses, including the velvety Sussex Brie and the bold, flavourful Brighton Blue, which have become favourites among locals.

In her interview it is wonderful to hear about Ellen‘s passion for the vibrant tapestry of Brighton restaurants. Moving to the city in 2018, she has become obsessed with exploring and understanding the ever-changing and evolving hospitality landscape. Her Brighton food photographer role allows her a glimpse behind the scenes, appreciating the dedicated work that goes into making each food business unique and special.

We meet Noel Preston, the Managing Partner of Preston Insurance Brokers. Noel and his team arrange, place and service insurance policies and programmes for businesses, predominantly throughout Sussex. Noel is also an ambassador for the Table Talk Foundation working alongside Dan Wade and his team.

A newly established family-run distillery in Henfield, Sussex. Georgina and John share insights into their unique approach to crafting rum. Launched in December 2022, Goldstone Rum distinguishes itself by adhering to traditional methods and stands as one of the few distilleries in the UK that produces rum from scratch. The couple believes in making rum the proper way, fermenting a blend of sugar cane juice, jaggery, panela, and molasses to create their award-winning spirits.

The Cheese Man and Tony Cowling are slightly unique and some may say “old school” in the way they work, as they still run a traditional van sales service for their customers where chefs and restaurant owners can jump in the back of the van and choose the produce they require. 

For almost a decade, the Sustainable Restaurant Association (SRA) has been collaborating with restaurants and the broader foodservice sector. Their efforts involve offering a comprehensive framework, guidance, support, and a community of like-minded individuals, all aimed at catalysing positive change and steering towards a more sustainable future for the food industry.

A commendable restaurant fundraising initiative dedicated to aiding FareShare Sussex & Surrey and Brighton Foodbank in their tireless efforts to combat food poverty. Discover how your business can get involved in this new charity working with Restaurants in Brighton

Introducing a meat box initiative that minimises food miles within Sussex.  They procure premium, grass-fed beef and lamb sourced from the Adur to Eastbourne region, promoting sustainability and supporting local farmers.

Diana serves as the co-owner of Kemptown Project, overseeing three of Brighton’s beloved dining establishments. Operating the renowned Redroaster cafe during the day and transforming it into the acclaimed Lucky Khao restaurant at night, they also manage the well-regarded Lucky Beach situated along the seafront. Additionally, they specialise in importing, roasting, packaging, and retailing fairtrade and organic coffee .

Sarah Driver, the proprietor of Rathfinny Wine Estate, boasts an intriguing career trajectory before starting in the Sussex Vineyard business. From solicitor in both the City and Hong Kong, she moved to a role as a dedicated parent to four. During this period, she not only lectured ‘Women Back to Business’ at her local college but also taught Law through the Open University while serving as a Commercial Mediator.

We meet Phil and Melissa, the proprietors of Beal’s Farm situated in Eridge Park Estate, Tunbridge Wells. Discover their specialty in producing acclaimed air-dried whole muscles, salami, and chorizo, meticulously crafted from the finest meat sourced from their beloved herd of outdoor-reared Mangalitsa pigs.

Luciana Cousin and Nicholas Cousin are the co-founders of Across Rainbows, and they have initiated the “Back Off. Back Up.” campaign, a bold initiative addressing street harassment and abuse. The campaign features a signal, “Back Off Back Up,” indicating that it’s acceptable to seek help. The associated app functions as a map of Brighton and Hove, highlighting designated safe venues. These establishments, including Brighton restaurants, serve as havens for individuals facing harassment, feeling unsafe, or seeking a place of respite.

We had the opportunity to chat with Aaron Calder from Brighton, a passionate advocate for vegan living. Starting his vegetarian journey at just 11, Aaron transitioned to veganism after a health scare and has now been thriving as a vegan for seven years. Known for his online presence, Aaron shares vegan recipes, videos, and valuable advice, offering inspiration to many within the plant-based community. Check out his social media channels to discover his wealth of knowledge and creative culinary ideas.

We caught up with Adam Page from Recorra, a waste management company focused on innovative solutions for the hospitality industry. As part of the New Business team, Adam is passionate about helping venues enhance their sustainability practices. He and his team are proud to support the recently launched Sustainability Checklist, offering their expertise to help businesses reduce waste and operate more sustainably. With a focus on practical, effective solutions, Adam is committed to making a positive impact in the hospitality sector.

We meet Mark Hancock, a Chef Lecturer at Brighton Metropolitan College specialising in City & Guilds Professional Cookery. He oversees lunch service at The Gallery Restaurant and leads departmental sustainability initiatives. Mark is working to strengthen ties between Brighton’s hospitality industry and the college, aiming to identify and address skills gaps. His goal is to enhance students’ first-hand experience with industry professionals, equipping them with the knowledge and expertise needed to support and grow Brighton’s thriving hospitality scene.

We’re excited to introduce Adam Jones, a lecturer, researcher, and Director of Help to Grow Management at the University of Brighton. In partnership with Adam and the university, Restaurants Brighton is developing a dynamic Sustainability Toolkit to support sustainable practices in the restaurant industry. With his expertise in business and sustainability, Adam plays a key role in shaping this important initiative. Learn more about his work, insights on sustainability, and the details of our collaboration in his interview.

Industry Articles

In this January workshop, we built on the discussions from our July 2024 session, reflecting on progress made so far and looking ahead to the next steps. A key focus was helping venues communicate their sustainability story effectively, ensuring their efforts are recognised and valued by customers. By sharing insights and strategies, we aimed to support businesses in showcasing their commitment to sustainability. It was an inspiring session, and we’re excited for what’s next in this journey!

Restaurants Brighton affiliates have the opportunity to grow their business with a fully funded place on the Help to Grow: Management Programme, worth £7,500.

This initiative, secured through a partnership with the University of Brighton, supports businesses in developing key management skills.

Spaces are limited, offering valuable industry insights.

Led by the National Trust and funded by the Heritage Lottery Fund, this project focuses on the chalky Sussex Downs and their precious grasslands, which provide vital habitats for a diverse range of wildlife. Many of these species, including some rare and rapidly declining, depend on this unique landscape for survival. Through conservation efforts, education, and community involvement, the project aims to protect and restore these fragile ecosystems, ensuring they continue to thrive for future generations.

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