September's Tip Jar is packed. We sit down with Michelin starred chef Ewan Waller of Maré for an interview that goes well beyond the pass. Adam Janman talks us through his journey to The Bell Tower, and we catch up with Brigi Stamber at Stretch on bringing proper pizza to Portland Rd. There is a deep dive into SEO for restaurants, an 80 per cent readers offer worth grabbing, plus all the latest hospitality news and industry discounts. |
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Ewan Waller of Maré: The Head Chef Behind Brighton and Hove’s First Michelin Star in Fifty Years |
Meet Ewan Waller, Head Chef at Maré by Rafael Cagali, the Hove restaurant that claimed a Michelin star within six months of opening, the first such accolade in Brighton and Hove for almost fifty years. From The Silver Cup to a stint at two starred Da Terra, Waller talks fire cooked flavours, creative freedom, and the guinea pig that helps him switch off after service. |
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SEO for Restaurants: How to Get Your Venue Found Online |
SEO for restaurants need not be a mystery. This guide covers seven practical habits, from consistent details everywhere to proper menu pages instead of PDFs, helping search engines and AI assistants understand your restaurant, so hungry diners find you. |
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From Garden Centre Kitchen Porter to Head Chef: Adam Janman’s Journey at The Bell Tower |
At thirteen, Adam Janman was washing pots at a garden centre café, the first step towards running a kitchen of his own. Today he leads The Bell Tower in Kemptown, part of the Golden Lion Group, where a menu changing every eight weeks and a well-earned reputation for one of Brighton's best Sunday roasts takes diners travelling around the world. |
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Brigi Stamber: The Pizza Chef Who Built Stretch on Craft, Curiosity and Regenerative Flour |
Fifteen years ago Brigi Stamber arrived in Brighton from Hungary for six months and never left. A chef's absence sparked a dough obsession, twice making her UK Pizza Chef of the Year. She runs Stretch in Hove, championing regenerative flour. |
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The Hidden Fire Risk in Hospitality Waste: The Small Items Causing a Big Problem |
Batteries and vapes might look harmless in a bin, but they’re a growing fire risk for hospitality venues. From bin lorry blazes to fresh legislation on vape sales, here’s why Brighton’s restaurants, cafés and pubs need a proper disposal plan, and how a few small changes can prevent a much bigger problem. Guest post by Recorra. |
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TipJar Subscribers Offer: 80% off Toast POS |
Toast POS is now working with local full-service restaurants, pubs, cafes and takeaways. Combined payment processing, offline mode, menu management, employee scheduling, inventory tracking, customer loyalty and reporting. TipJar Subscribers Offer: 80% OFF of hardware + first 3 months of software free |
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The Main Course September, by The Menu Partners |
What will autumn mean for food and hospitality? This month’s The Main Course explores how changing weather, crop availability and customer eating habits could shape menus this season, alongside practical ideas for making hospitality more sustainable, a look at life behind the pass and the Sussex producers and events to know. |
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Perks for Hospitality Professionals |
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Enjoy amazing hospitality discounts across Brighton, Hove, and Sussex, with special perks just for industry workers. Here are just a few examples:
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Events in September
If there are hospitality events coming up that you'd like to feature then get in touch. |
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Industry News in September
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Got hospitality news to share or want to see your business featured in Tip Jar? We’d love to hear from you! Drop us a message on hello@restaurantsbrighton.co.uk and let’s keep celebrating this amazing industry together. Stay in the loop by updating your mailing preferences - whether you're interested in industry news, consumer updates, sustainability, women in hospitality, or the BRAVOS, you can choose what you'd like to hear about here.
Wishing you and your team an incredible September!
Nick
The Hospitality Hub. |
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