{"id":18066,"date":"2025-10-28T14:39:59","date_gmt":"2025-10-28T14:39:59","guid":{"rendered":"https:\/\/restaurantsbrighton.co.uk\/jobs\/?p=18066"},"modified":"2025-11-07T09:34:31","modified_gmt":"2025-11-07T09:34:31","slug":"brightons-tastiest-second-helpings-how-local-restaurants-turn-food-waste-into-gold","status":"publish","type":"post","link":"https:\/\/restaurantsbrighton.co.uk\/jobs\/blog\/brightons-tastiest-second-helpings-how-local-restaurants-turn-food-waste-into-gold\/","title":{"rendered":"Brighton\u2019s Tastiest Second Helpings: How Local Restaurants Turn Food Waste Into Gold"},"content":{"rendered":"

Brighton\u2019s food scene<\/a> is full of creativity \u2013 not just on the plate, but behind the scenes too. Across the city, chefs, bakers and cooks are finding inventive ways to cut waste, repurpose leftovers and make sure every ingredient gets the love it deserves. Here\u2019s a look at how just some of our local favourites are turning scraps into stars.<\/p>\n

1. The Magic of Leftover Bread<\/h2>\n

There\u2019s no such thing as stale bread in these kitchens. At Open Bakery<\/a>, yesterday\u2019s loaves find new life as croque monsieur, sausage roll breadcrumbs, or even a hazelnut and chocolate bread-and-butter pudding made from surplus pain au chocolat.<\/p>\n

\"Bread<\/p>\n

Terra Restaurant<\/a> takes a similar approach \u2013 their crowd-favourite treacle tart is made with leftover bread, while crusts become croutons for soups and panzanella salads.<\/p>\n

And over at Woodfire Camping<\/a>, those leftover pastries? They\u2019re reborn as a rich, comforting bread and butter pudding that never fails to disappear fast.<\/p>\n

\"Diners

Diners at Woodfire Camping – Gastro Campsite in Sussex<\/p><\/div>\n

2. Little Things, Big Impact<\/h2>\n

From peels to herbs, Brighton\u2019s chefs<\/a> are proving that the small stuff adds up.<\/p>\n

At Majahma<\/a>, Queen of the kitchen, mum Roo, leads the charge: lemon and lime peel becomes chutney or powdered seasoning, ginger peel is dried for chai masala, and even cauliflower leaves get their turn in a fragrant curry.<\/p>\n

\"\"

the multi-award winning Majahma Tiffin Delivery Service<\/p><\/div>\n

Village Pizza Kitchen<\/a> makes sure herbs and oils don\u2019t go to waste \u2013 tired basil ends up enriching sauces, while sunblushed tomato oil becomes the secret ingredient in goat\u2019s cheese salads and focaccia.<\/p>\n

\"A

Village Pizza Kitchen<\/p><\/div>\n

Meanwhile, Woodfire Camping turns lemon rinds into preserved lemons and limoncello, and transforms used coffee grounds into coffee syrup for tiramisu. At Terra<\/a>, even carrot tops get a glow-up \u2013 blitzed into a vivid green herb oil that makes their seabass sing.<\/p>\n

3. Sharing and Composting<\/h2>\n

When there really is food left over, Brighton\u2019s hospitality community<\/a> makes sure it still does good.<\/p>\n

Open Bakery uses Too Good To Go, donates to local food banks and shelters, and sends food scraps to Northiam Dairy\u2019s pigs.<\/p><\/blockquote>\n

The Roundhill<\/a> works with Brighton Compost Co-op<\/a>, sending vegetable peelings and coffee grounds to be turned into compost for local gardens. They also make sure every edible scrap finds a use \u2013 from broths built from trimmings to soups and daily specials made with surplus vegetables.<\/p>\n

\"Leftovers

Diners at The Roundhill on Ditchling Road<\/p><\/div>\n

And at Majahma, any spare dishes go straight to delivery drivers, neighbours and friends \u2013 community first, always.<\/p>\n

Brighton\u2019s Recipe for Change<\/h3>\n

It\u2019s not just about saving waste \u2013 it\u2019s about creativity, flavour and heart.<\/p>\n

From Open Bakery\u2019s savoury-filled croissants to Woodfire Camping\u2019s preserved lemons, every reuse tells a story of care and ingenuity.<\/p>\n

The Roundhill\u2019s all-vegan menu keeps sustainability at its core, cutting carbon from the first ingredient.<\/p><\/blockquote>\n

Trading Post Coffee Roasters<\/a> are officially a Carbon Neutral Business, certified by Carbon Neutral Britain.<\/p>\n

Almost 50 venues have completed the Sustainability Checklist<\/a> developed by the University of Brighton.<\/p>\n

\"\"<\/p>\n

Many restaurants, cafes, bars and pubs in Brighton<\/a>, Hove and Sussex are working to reduce the impact our tasty catch-ups with friends, delicious dinners with loved ones, lunch time laughs, and comforting feasts have on the planet.<\/p>\n

Every clever reuse keeps good food out of the bin and reminds us that there\u2019s beauty – and flavour in using every last crumb.<\/p><\/blockquote>\n

Which are your favourites that deserve to be celebrated and what do they do with their leftovers?<\/h3>\n

Tell us in the comments below or tag @RestaurantsBrighton on social media so we can keep sharing Brighton\u2019s clever kitchen ideas and brilliant ways with food.<\/p>\n","protected":false},"excerpt":{"rendered":"

Brighton\u2019s food scene is full of creativity \u2013 not just on the plate, but behind the scenes too. Across the city, chefs, bakers and cooks are finding inventive ways to cut waste, repurpose leftovers and make sure every ingredient gets the love it deserves. Here\u2019s a look at how just some of our local favourites are turning scraps into stars.<\/p>\n","protected":false},"author":3,"featured_media":14879,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[28,2825],"tags":[1409,1429],"class_list":["post-18066","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-sustainability-toolkit","tag-sustainable-food","tag-vegan"],"acf":[],"yoast_head":"\nHow Local Restaurants Turn Food Waste Into Gold<\/title>\n<meta name=\"description\" content=\"Insights into how food is not wasted in Brighton and Sussex. 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