Kitgum Kitchen

16/10/2026

WE’RE HIRING AGAIN

This time we need an experienced part time front of house person to join our team. If you’re interested or know someone who is, please get in touch.

Email [email protected] - no dms please

15/10/2026

Selectors for this week!

Danny Annaly of Brighton Sundae - a monthly club session on Sunday afternoons
Mark Johnson of slipstreem world wide beats
JD

Artwork by Sophie D

09/10/2026

For the first time since Kitgum started 11 years ago, me and Susie went to Kitgum as customers.

I’ll be honest, I was bricking it all day. Knots in my stomach, to the point where I thought I couldn’t do it. Maybe because I thought I’d be studying it too hard, or because I know Susie is a (very much needed) perfectionist and would notice everything@if it wasn’t perfect.

We waited a few minutes outside, walked in, and every bit of the anxiety disappeared. DJ playing nice tunes. The atmosphere just hit us. We sat at the bar and chatted to fellow diners while plate after plate kept coming, every one delicious. Emrys, our new bar manager, made us incredible cocktails. Deep down I knew it was going to be amazing, and we had the best time. All very positive. Obviously I drank way too much, but thankfully I didn’t get kicked out. 😄

Me and Suze sat at the bar, looked at our team, and both agreed how lucky we are. Our customers say it. Our DJs say it. We’re one team, not front and back of house, just one team. Brenden said it perfectly last night: we’re a family.

And that’s exactly how it feels. A Kitgum family. ❤️

So a massive, massive thank you to ALL of the team. Thank you for all the hard work, passion, love and effort you put in every single day. Thank you for being part of our family!!

Love you all! ###

Dan Cropper GeorgeGeorgeGeorgesonTheFirst saul.bazley Milton Triana brenden pyke , Margie Cooke-Long 🧞‍♀️ Matt Clinnick Rosie bates, Fred Roberts, Emrys Susie Bates

08/10/2026

07/10/2026

OctoberBest 2026: a nod to Pakistan

Very late to the party! It’s been hectic and we’ve nearly missed out on telling you about .

From 10th to 24th October, we’re serving our October Best menu. Multiple dishes inspired by my teenage years in London. Hanging out with Pakistani mates is where I discovered this cuisine, and where I first fell in love with food. Late-night grill house runs, seekh kebabs off the charcoal, and big pots of biryani at the house parties.

Bookings have gone a bit crazy, but we still have space.

Come and eat it with us.

From next week we’re open Tuesday to Saturday, with lunch from 12pm on Fridays and Saturdays. 3 Hampton Place, Brighton. Link in bio to book.

01/10/2026

Selectors…. assemble:

tonight - Deen Lim
Friday - DJ TOM YUM
Saturday - Ben GC

23/09/2026

We’re hiring: Goodness Runner 🍽️

We honestly can’t get over the support and custom we’ve had over the past two months. Every single week, it feels like we’re getting busier and busier — and that’s down to all of you.

I was chatting to a teammate the other day about our original staff projections from the planning stage. Half the number of people we actually need. God knows how we’d have survived on that.

So — we’re hiring. Evenings, Wed–Sat, 7–10pm.

No experience needed — full training, and a real chance to learn kitchen + front of house. Perfect if you’re just getting started or want an introduction into hospitality.

Reliable, friendly, keen to learn > fancy CV.

Under-18s: we’ll sort safe travel home after your shift.

DM us to apply 🖤

22/09/2026

We’ve been so heads down since opening that we’ve barely stopped to talk about our team — and we’ve left it a bit late, because Adam’s Desert Island Kitchen just moved on to his next thing.

Adam’s worked with me across three different chapters over the years — way back when we had food stalls next to each other, then as our head chef in 2024 when he helped turn the restaurant around. So when we knew we were moving to Hampton Place, there was only one person I wanted in my corner — someone I trust completely and genuinely get on with. Turned out Adam was between jobs at exactly the right moment. Perfect timing. He helped us set up and build the new menu from scratch.

He’s a good friend, a proper grafter, and his palate is unreal. He always sees the best in people and puts real time into making them better. He spent hours with saul.bazley when Saul started out as a KP — and that’s a huge part of why Saul’s now the brilliant chef we genuinely cannot do without.

Thank you Adam for everything you’ve poured into this place. Good luck out there — not that you’ll need it. Whoever’s got you next is lucky.