{"id":17869,"date":"2025-09-15T08:41:58","date_gmt":"2025-09-15T07:41:58","guid":{"rendered":"https:\/\/restaurantsbrighton.co.uk\/jobs\/?p=17869"},"modified":"2025-09-15T12:00:06","modified_gmt":"2025-09-15T11:00:06","slug":"bookie-mitchell","status":"publish","type":"post","link":"https:\/\/restaurantsbrighton.co.uk\/jobs\/blog\/bookie-mitchell\/","title":{"rendered":"Bookie Mitchell’s Story: From Thailand to The Lanes"},"content":{"rendered":"

Restaurants Brighton were recently lucky enough to sit down with Bookie, the chef and owner behind Namo Brighton<\/a>, to talk about her inspiring journey from a childhood in Thailand to opening her first solo restaurant in the heart of The Lanes<\/a>.<\/p>\n

Bookie holds a bachelor\u2019s degree in English and Japanese from one of Thailand\u2019s top five universities. A self-taught cook, she learned her craft from her family back home, spending countless hours in the kitchen with them. Her culinary inspiration has been shaped by time spent in Japan, Chile, Easter Island, Bermuda, South Africa, and beyond.<\/p>\n

You\u2019ve cooked in pubs, residencies and pop-ups \u2014 what made now the right time to open your first solo restaurant?<\/h3>\n

My time in pubs, residencies and pop-ups was invaluable, but opening Namo felt like the natural next step. It allows me to offer something more distinctive while being in full control of the service experience, ensuring every detail, from the kitchen to the atmosphere, reflects my vision.<\/p>\n

\"\"<\/p>\n

How would you describe the concept and vision behind Namo?<\/h3>\n

For me, Namo is about going back to the roots of Thai cooking, not just recreating dishes but really capturing the essence of how we cook, share and eat.<\/p><\/blockquote>\n

At the same time, I want it to feel rooted in Brighton too, which means bringing in more local ingredients and Sussex producers<\/a>. The vision is to create something that\u2019s both deeply authentic and also of this place, where people can taste that meeting point between Thai tradition and the local landscape.<\/p>\n

\"\"<\/p>\n

What do you want Namo to bring to Brighton\u2019s dining scene?<\/h3>\n

I hope Namo brings more than just new dishes to Brighton. I want it to bring a fresh energy around food and culture.<\/p><\/blockquote>\n

For me, it\u2019s about getting people excited to try something unfamiliar, while also creating a stronger connection to Thai traditions and to the creativity that\u2019s already here in the city. At its heart, Namo is meant to be a space where food, culture and community all come together.<\/p>\n

Why did you choose The Lanes for your first restaurant?<\/h3>\n

The Lanes is such a special part of Brighton, full of history, individuality and a constant sense of life. With its mix of independent shops and restaurants, it felt like the perfect place for Namo to belong. Being here means we\u2019re right at the heart of the city\u2019s character, which is exactly where we want to be.<\/p>\n

\"\"<\/p>\n

How has your Thai upbringing shaped the food you cook today?<\/h3>\n

Growing up in Thailand, food was always about balance and flavour \u2014 nothing overly complicated, but always packed with taste.<\/p><\/blockquote>\n

That upbringing shaped how I cook today: keeping things simple, making sure every dish is full of flavour, and most importantly, that it\u2019s delicious and satisfying to eat.<\/p>\n

Are there dishes on the Namo menu that are especially personal or nostalgic for you?<\/h3>\n

Yes, definitely. Some dishes on the menu are very personal to me, tied to memories of food hawkers, the granny who cooked by the side of my school, or little places from my childhood in the north of Thailand.<\/p>\n

They\u2019re dishes that remind me where I come from, and it feels special to share that here at Namo.<\/p><\/blockquote>\n

\"\"<\/p>\n

What\u2019s your process for developing a new dish \u2014 do you start with tradition, flavour or creativity?<\/h3>\n

My process often begins with memory, the dishes I grew up loving and want to share with guests. From there, I focus on the flavours that made them special, keeping the heart of tradition while allowing space for creativity to shape them into something unique for Namo.<\/p>\n

How do you balance running Namo alongside your other projects?<\/h3>\n

It can be a bit of a juggle, but Namo\u2019s really where my heart is. The other things I do just give me ideas or inspiration along the way, but most of my time and energy is here, making sure Namo is what I want it to be.<\/p>\n

What\u2019s been the most rewarding part of the journey so far \u2014 and the most challenging?<\/h3>\n

The most rewarding part has been cooking food that makes people happy. Seeing someone smile after the first bite is the best feeling. I\u2019ve also loved meeting new friends in the industry and working alongside my incredible team. So far it\u2019s been really positive and I haven\u2019t faced too many big challenges yet, but I\u2019m sure they\u2019ll come and I\u2019ll take them as they do. At the end of the day, I just love what I do.<\/p>\n

\"Bookie

Bookie at the BRAVO Awards Launch Party<\/p><\/div>\n

When you\u2019re not in the kitchen, what inspires your creativity?<\/h3>\n

When I\u2019m not in the kitchen, I love going out and travelling. Seeing new places, eating different foods and coming across new concepts always gives me fresh ideas to bring back with me.<\/p>\n

Which restaurants do you love in Brighton, Hove or Sussex for a great lunch?<\/h3>\n

Ha, I know I cook Thai food, but I still love going out for it too. For lunch I often go to Unithai<\/a> \u2014 their soup noodles with a broth full of herbs and spices, spring greens, pork balls and pork are one of my favourites: simple, comforting and always spot on. I also love Oshio for their Korean dishes, Bonsai Plant Kitchen<\/a> for their bold, creative flavours, and Petit Pois<\/a> for their amazing lunch deal. Each has its own character and they\u2019re always a great lunch.<\/p>\n

\"The<\/p>\n

Where do you like to go locally for a special dinner?<\/h3>\n

There are so many places to eat in Brighton<\/a> I love. For Indian, Spice Circuit Kitchen by chef Kanthi is always a go-to \u2014 his food\u2019s full of flavour and personality.<\/p>\n

\"Chef

Xavier Buendia Photography<\/p><\/div>\n

I also really like Pearly Cow<\/a> and spots like Wild Flor<\/a>, The Flint House, English\u2019s of Brighton<\/a>, Embers<\/a>, Plateau<\/a> and Furna<\/a>.<\/p>\n

\"Furna

Furna Restaurant – New Road<\/p><\/div>\n

They all have their own vibe, and that\u2019s what makes eating out in Brighton so fun.<\/p>\n

And when it comes to unwinding with a drink, what are your favourite Brighton or Hove spots?<\/h3>\n

When I\u2019m unwinding with a drink, I\u2019ll usually head to places like The Plotting Parlour<\/a>, Golden Pineapple, Blossoms<\/a> or the bar at 124 Guest House. They\u2019ve each got their own feel, and it\u2019s always nice to have a few favourites to choose from depending on the night.<\/p>\n

\"Guests<\/p>\n

How important is presentation to you, and how do you want Namo\u2019s dishes to look and feel?<\/h3>\n

I strongly believe presentation is really important.<\/p>\n

We eat with our eyes first, so I want the dishes at Namo to look fresh and vibrant, but never too complicated.<\/p><\/blockquote>\n

For me, it\u2019s about letting the ingredients shine and making food that feels inviting as well as delicious.<\/p>\n

\"\"<\/p>\n

Looking ahead, what\u2019s your long-term ambition for Namo and your career as a chef in Brighton?<\/h3>\n

My long-term ambition for Namo is for it to be a place where people come to connect, share a good time, enjoy the food and leave happy.<\/p><\/blockquote>\n

If things go well, I\u2019d love to see the business grow and expand, but always with that same spirit at the heart. And one day, I\u2019d really love to bring back Thai cooking classes here at our new home. I used to run them and I enjoyed teaching people how to cook, seeing their excitement, and sharing a bit of my culture. It would be special to do that again.<\/p>\n","protected":false},"excerpt":{"rendered":"

We were recently lucky enough to sit down with Bookie, the chef and owner behind Namo Brighton, to talk about her inspiring journey from a childhood in Thailand to opening her first solo restaurant in the heart of The Lanes.<\/p>\n","protected":false},"author":4,"featured_media":17902,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1,2832],"tags":[],"class_list":["post-17869","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brighton","category-new-opening"],"acf":[],"yoast_head":"\nMeet Bookie Mitchell | Namo Brighton | The Lanes<\/title>\n<meta name=\"description\" content=\"Meet Bookie, the chef and owner behind Namo Brighton, from a childhood in Thailand to a restaurant in the heart of The Lanes.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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