our
people
Our staff are picked for their passion for good food and excellent service. We
are sure that you will find all our staff courteous, helpful and friendly.
recruitment & vacancies
We are always interested in talking to people who are enthusiastic, and
passionate about good food and service and who would like to join our
team.
Please email your details including a covering letter and CV explaining what position you would like to apply for: Jane@foodforfriends.com
letter from the chef
In 2006, Food for Friends will have been serving the local people of Brighton, and its visitors, for 25 years.
25 years of vegetarian food, 25 years of shared tables, 25 years of tales.
In preparation for our new autumn/winter menu launch that will see us through to this landmark, we are proud to announce how we plan to move forward. Not unlike a fine organic wine, we intend to improve with age.
Firstly, we’ll be choosing more organic produce - including all our grains which are supplied by Infinity Foods, and more local organic produce, including all our Japanese vegetables been grown organically in Lewes and delivered by bicycle, only hours after picking, by Nama Yasai. Thank you to these wonderful friends of ours for their superb produce. We are also constantly investigating and purchasing ranges of fair trade products. We do not use any GMO products either. No way, not interested, uh-uh. As we continue to grow, we will also improve our relationships with others who do wonderful work in these fields, and offer friendship and support where we can. Providing literature to our diners who seek information on such issues and organisations is one such planned move. Similarly, we support local artists and will be inviting young, local Brightonians to entertain regularly.
Our menu reflects inspiration from around the world. We have introduced new creations whilst updating some timeless vegetarian classics. Portobello mushrooms stuffed with edamame pesto and brown rice tempura maki (the vegetarian relation of sushi) stuffed with hijiki seaweed, prunes and kalamata olives are just a few I am personally very proud of. The majority of dishes are vegan, some following macrobiotic guidelines and others gluten free and again, this makes me very happy. We will strive to meet the ideals of health and balance by combining intriguing flavour combinations – when it works – or alternatively, by greatly simplifying and presenting more of the wonderful organic produce available in as close to its original form as possible.
Our staff, too have recently undertaken some very careful training and will be able to explain changes with care and thought. Similarly, we are in the process of developing anti-bullying and anti-discrimination guidelines in our workplace. I am committed to changing common professional kitchen culture and am personally striving to create working environments where a love of food can truly foster.
For me this is pure joy. In so many ways, though ‘tis ancient as the hills, the world of vegetarianism has just begun. It is one of, if not the, most exciting sectors of the food industry. Simply because so many people still underrate the possibilities of vegetarian cooking, it for me shows the most potential for growth. When things aren’t being done right, I say – shall we? Why yes, I do believe we shall. And having been a vegetarian myself now for nearly 15 years, in combination with my absolute fascination with food, colour, texture and ethical practices, I look forward to embarking on such a remarkable journey with Food for Friends.
Take care.
Head Chef
