Sustainability Restaurants Brighton
It is no surprise that the Sustainable Restaurant Association reports a huge increase in interest over the last ten years surrounding sustainable dining. Brighton is, and has for some time been a hub for that buzzword ‘sustainability’ and we are hugely lucky to be the home of some of the UK’s best restaurants who champion sustainability within the hospitality industry.
The folk of Brighton and Hove pride themselves in being an eco-aware and socially conscious bunch and are certainly not afraid to talk about it.
Now is a time where it is completely normal to engage in a half-hour conversation with your waitress about the provenance of the beef being served to us, where it comes from and what it is fed.
Setting a trend
In 2006, Brighton was one of the first UK cities to publish a ‘food strategy’ in which an ethical approach was set out for food production and consumption. This encouraged restaurants to take bigger steps to manage the social and environmental impact their business was making. They focused on four main points: being kind to animals; produce; people; and the planet.
The community behind this movement has only grown bigger and we are now spoilt for choice of restaurants, pubs, cafes and bars who choose a more ethical way to run their establishments. Here is our guide to sustainable venues in Brighton, and why we fell in love with them.
Top sustainable picks in Brighton, Hove and Sussex
The Coal Shed is much loved in our city for its wonderful chargrilled steak and fish, however few people know about their efforts to work in a more ethical way. They have collaberated with Paper Round; a recycling organisation who take nothing to landfill and turn food waste into bio-gas and liquid bio-fertiliser. Impressive!
GungHo cocktail bar on Preston Street is setting trends for the rest of the UK bar scene as far as we’re concerned. Using seasonal, lesser-used local produce such as sea vegetables and green tomato, Julien and his team are super creative when it comes to their menu. We have also heard on the grapevine (pun definitely intended) that they are fermenting in their basement with hopes of producing their own wine!
The Sussex Ox is a country pub outside Brighton with a truly inspirational USP. The meat, fruit and vegetables come from their own organic farm less than three miles away from the pub and the menu is quite clearly inspired by the beauty of the produce they receive. Does it get much more sustainable than that?
Moshimo is another of our favourite spots to dine in Brighton, and their efforts towards working more sustainably are no secret. They have won multiple awards for their fresh and ethically sourced fish dishes and are part of the Fishlove campaign; raising awareness of destructive fishing practices around Europe and the rest of the UK.
Plateau and sister restaurant Mange Tout champion sustainability in many ways. From homemade hand wash and soft drinks to becoming menu-less, both venues go above an beyond the norm to work in a more ethical way. Ingredients on the menu are often local, seasonal and sometimes even foraged. All wine available at both restaurants is natural, meaning the vineyards work organically or in biodynamic ways. Try the orange wine option on the menu, it won’t disappoint!
Keeping doing good cool is The New Club who are recycling champions, investing heavily in ensuring all plastic, including cling film, gets recycled (not a common thing among restaurants). The New Club was also among the first in the city to quit using plastic straws.
Those that go the extra mile for their foraged ingredients
Foraging is also central to the heart of the cooking at The Chimney House, which has a loyal following of passionate customers. They always endeavour to source ingredients from within Sussex, with fish from Shoreham and Newhaven, fruit and vegetables from local farms and glasshouses, as well as meat from Garlic Wood Farm.
Opening in September 2019, Kindling Restaurant is the brainchild of Ramin and Jane Mowstowfi, formerly owners of Food For Friends. Kindling sources locally from Sussex producers and uses seasonal foraged produce to create a menu that is as creative as it is kind.