Nick Mosley talks to Melanie Peters, champion of the food and drink scene in Worthing.
Tell us a bit about yourself
With 30 years of experience in media marketing and advertising, my career journey has been very fulfilling. My second job was actually at The Argus where I spent five years focused on the business section and managing exhibitions before I moved on to national press and then the world went digital and I eventually took the leap to start my own marketing company – The Best of Worthing – and now I’m known as the Social Media Rocket from Rocket Media & Marketing.
I also co run the Worthing and Adur food and drink Facebook group with almost 20,000 members where we help promote local businesses, people can leave reviews and ask for recommendations for anything from the best restaurants to bespoke cake bakers.
What’s your connection to Worthing?
I am originally from Hurstpierpoint but later relocated to Brighton. However, I found myself captivated by Worthing – drawn in by its delightful coastal charm and more relaxed pace compared to Brighton. The town strikes a wonderful balance between serene seaside living and convenient access to city amenities.
Where does your passion for hospitality come from?
My love for hospitality is rooted in the connections it fosters. I truly believe that food and drink have the ability to unite people. Whether it's a birthday celebration, a business gathering or a casual meal with friends, great food has a way of enhancing any occasion. No matter how you're feeling, good food can always make things better.
What changes have you seen in Worthing’s hospitality scene?
In recent years the hospitality scene in and around Worthing has experienced a notable transformation. The town has seen an influx of new restaurants, cafés and bars, many of which focus on quality, independent offerings. This shift has enhanced the overall dining experience in Worthing, making it more appealing to both residents and visitors.
Why do you think that is?
Worthing has scene a changing demographic of residents – with a younger population moving in – leading to a demand for more diverse dining options and experiences. Also Worthing attracts more visitors now, I believe due to its picturesque coastal scenery, The town boasts a beautiful beach and pier, lively promenades, and a range of events and festivals throughout the year. Additionally, its mix of independent shops, restaurants and cultural attractions, such as theatres and galleries, provides something for everyone.
What does the town need to do to improve hospitality and tourism?
To further grow the hospitality and wider tourism industry in Worthing, the town should focus on promoting its unique offerings and enhancing its marketing efforts whilst ollaborating with local businesses.
Additionally, investing in events and festivals and markets that highlight the town's culture and culinary scene can draw in crowds year-round.
Do you think its important for hospitality businesses to source produce locally?
Locality in sourcing remains crucial for chefs, restaurateurs and bar owners in Worthing. There is a growing consumer demand for transparency and sustainability in food sourcing, and many people prefer to support local. We have a big fishing offering here so you can find locally sourced fish at many of our fish restaurants
Are there any notable new independent businesses that have opened?
Several recently opened businesses have caught my eye. Turkish restaurant EFES recently moved in to the town; Vibe is a really cool bar and restaurant with retro games, darts pool and even karaoke; Lark is a new cocktail bar; and the Signal Post wine bar offers something different in the town. We have an abundance of micro bars and pubs, they are all great places for different reasons so it would be unfair for me to pick favourites. It’s impossible to try them all but my advice is to try and support as many as you can: use them or loose them.
Worthing's hospitality scene is thriving, and I am excited to see how it continues to evolve. The town has a tremendous opportunity to become a culinary destination.
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