{"id":17800,"date":"2025-09-09T13:04:20","date_gmt":"2025-09-09T12:04:20","guid":{"rendered":"https:\/\/restaurantsbrighton.co.uk\/jobs\/?p=17800"},"modified":"2025-09-10T14:19:29","modified_gmt":"2025-09-10T13:19:29","slug":"bonsai-plant-kitchen-celebrates-triple-bravo-win","status":"publish","type":"post","link":"https:\/\/restaurantsbrighton.co.uk\/jobs\/blog\/bonsai-plant-kitchen-celebrates-triple-bravo-win\/","title":{"rendered":"Bonsai Plant Kitchen Celebrates Triple BRAVO Win"},"content":{"rendered":"

Bonsai Plant Kitchen<\/a> has quickly become one of Brighton\u2019s most talked-about restaurants. Led by owner Dominic Sherriff<\/a>, the team has built a loyal following with bold, Japanese-inspired<\/a> plant-based dishes that deliver all the flavour, texture and creativity you\u2019d expect from top-class dining. Their dedication has paid off \u2014 Bonsai has been voted Best Vegan Restaurant at the BRAVOs three years in a row<\/a>, a record matched only by one other Sussex venue. We caught up with Dom to talk about his influences, the stories behind Bonsai\u2019s food, and what it feels like to be Brighton\u2019s triple-crown Plant Champion.<\/p>\n

Congratulations on winning the BRAVO Plant Champions \/ Best Vegan Food in Brighton for the third year in a row! What did it feel like to achieve such a streak?<\/strong><\/h3>\n

We were over the moon to win this award again, and it felt just as exciting as the first time. The team is hungry to keep pushing ourselves \u2014 winning Best Restaurant<\/em> in Brighton<\/a> one day would really be the icing on the cake.<\/p>\n

\"Team<\/p>\n

Only you and Crabshack in Sussex have ever managed three BRAVO wins on the trot. What does that consistency mean to you and the Bonsai team?<\/strong><\/h3>\n
\n

Consistency is at the core of everything we do at Bonsai.<\/p>\n<\/blockquote>\n

I believe it\u2019s the only way to build a successful team and business. There\u2019s nothing worse than going to your favourite restaurant, ordering your go-to dish or drink, and finding it\u2019s sub-par \u2014 so we work hard to make sure that never happens here.<\/p>\n

\"Colourful<\/p>\n

Why do you think customers love Bonsai Plant Kitchen so much and keep coming back? Could you share a few examples or stories that stand out?<\/strong><\/h3>\n

I think it\u2019s because we\u2019re very much a neighbourhood restaurant. We know our customers, we listen to them, and we make sure what we offer matches what they\u2019re looking for.<\/p>\n

\n

One standout moment was when a couple flew all the way from Boston in the States after reading Grace Dent\u2019s review \u2014 they planned their whole holiday around dining with us. Moments like that really remind me why I love hospitality.<\/p>\n<\/blockquote>\n

What inspired you to make your very first restaurant a purely vegan concept \u2014 and how did the idea originally come about?<\/strong><\/h3>\n

I felt there wasn\u2019t much in Brighton that was plant-based but still had a modern feel. We\u2019ve always worked by the ethos: traditional methods paired with modern ideas<\/em>. That\u2019s the foundation of everything we create.<\/p>\n

\"Dom<\/p>\n

Your cooking draws on Japanese flavours and techniques. Can you tell us about your research into Japanese food and how you\u2019ve made it your own at Bonsai?<\/strong><\/h3>\n

It all began with a trip to Japan back in 2018. I discovered chefs cooking yakitori-style on the backstreets of Tokyo, and realised this wasn\u2019t something being done in the UK. Our twist at Bonsai is to reinvent those classics in a fully vegan way \u2014 rethinking dishes while keeping their soul intact is what we\u2019re all about.<\/p>\n

What do you feel makes your style of plant-based cuisine stand out from other restaurants in Brighton?<\/strong><\/h3>\n

We bring the same levels of fat, acidity, and spice you\u2019d expect in a conventional restaurant \u2014 but it\u2019s all created with plants.<\/p>\n

\n

What\u2019s not to love?<\/p>\n<\/blockquote>\n

\"Plates<\/p>\n

For someone visiting Bonsai Plant Kitchen for the first time, what should they expect from the experience?<\/strong><\/h3>\n

They should expect to be transported. We want the whole experience to feel immersive, taking you somewhere completely different from a side street off London Road.<\/p>\n

What have been some of the proudest or most memorable moments for you since opening Bonsai?<\/strong><\/h3>\n

There have been so many. Winning our first BRAVO award<\/a> was huge, and the review from Grace Dent<\/a> was an incredible boost. Being featured by the BBC and picking up a Harden\u2019s award were also real highlights \u2014 moments that made us step back and appreciate how far we\u2019ve come.<\/p>\n

\"artwork<\/p>\n

What\u2019s been the biggest challenge you\u2019ve faced running the restaurant so far, and how did you overcome it?<\/strong><\/h3>\n

The rising cost of running a business has been really tough, and it\u2019s something many small venues like ours are struggling with. We\u2019ve had to keep looking at how we can make dining accessible for our locals and visitors \u2014 our \u00a315 early bird menu<\/a> is one of the ways we\u2019re tackling it.<\/p>\n

The BRAVO Awards are such a big part of Brighton\u2019s food calendar. What do you personally love about them?<\/strong><\/h3>\n

I love the community spirit. When voting opens, there\u2019s this incredible buzz around the restaurant. It feels like the whole city is celebrating food together.<\/p>\n

In your opinion, how do the BRAVOs support and celebrate the independent food and drink scene in Brighton?<\/strong><\/h3>\n

They shine a light on what independents are doing \u2014 through the newsletter, the awards themselves, and the wider publicity. It gives smaller venues a platform they might not otherwise have.<\/p>\n

Brighton is often called the vegan capital of the UK. As someone at the heart of the city\u2019s plant-based food scene, what\u2019s your take on that title?<\/strong><\/h3>\n

I\u2019d say it\u2019s well deserved, though I\u2019d love to see even more focus on high-quality, creative plant-based food. Sometimes the scene leans too heavily on vegan junk food, and that can give the cuisine a bad name.<\/p>\n

Where have you found inspiration for your menu \u2014 whether from travels, other restaurants, or culinary experiences?<\/strong><\/h3>\n

Travel has been a huge influence. Visiting Japan, Vietnam and Thailand gave me so many ideas, and working in a Vietnamese restaurant in Melbourne, Australia was a massive inspiration for what we do at Bonsai today.<\/p>\n

Looking ahead, what can guests expect from Bonsai in the next six months?<\/strong><\/h3>\n

We\u2019ve got the builders coming back in November to make some interior changes \u2014 we think our regulars will be really excited to see what\u2019s new.<\/p>\n

\"Neon<\/p>\n","protected":false},"excerpt":{"rendered":"

Bonsai Plant Kitchen has quickly become one of Brighton\u2019s most talked-about restaurants. Led by owner Dominic Sherriff, the team has built a loyal following with bold, Japanese-inspired plant-based dishes that deliver all the flavour, texture and creativity you\u2019d expect from top-class dining. Their dedication has paid off \u2014 Bonsai has been voted Best Vegan Restaurant at the BRAVOs three years in a row, a record matched only by one other Sussex venue. We caught up with Dom to talk about his influences, the stories behind Bonsai\u2019s food, and what it feels like to be Brighton\u2019s triple-crown Plant Champion.<\/p>\n","protected":false},"author":4,"featured_media":17802,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2104],"tags":[72,554,1429],"class_list":["post-17800","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-awards","tag-brighton","tag-hospitality-interview","tag-vegan"],"acf":[],"yoast_head":"\nVegan Restaurant Celebrates Triple Win | Bonsai Plant Kitchen<\/title>\n<meta name=\"description\" content=\"Bonsai Plant Kitchen has quickly become one of Brighton\u2019s most talked-about restaurants. 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