BHCC - Brighton & Hove Chamber of Commerce

As the Co-Founder and Co-Owner of Fresh Egg since its inception in 2000, Adam Stafford has developed a highly successful business providing specialist digital services to some of the UK’s most well-known brands. The company has thrived due to Adam’s inherent entrepreneurial spirit, earning both ‘Business of the Year’ and ‘Product Innovation’ accolades in recent years.

Adam will discuss how Fresh Egg made its name in a highly competitive market, how it overcame various setbacks, and how the business has managed rapid expansion with a major logistical move.

"Our growth has been the result of a lot of hard graft and long nights, but above all we've been able to develop our business by surrounding ourselves with experienced and successful people. What’s the point in making mistakes if you can learn from someone who has made them already? I continue to develop daily and strongly believe that shared knowledge is one of the most valuable assets any organisation can have."

This warts and all summary of Fresh Egg will give you an insight into every stage of business development, from the bedroom to the boardroom.

This exclusive event offers Brighton & Hove business owners and managers who have had great success trading beyond the city the chance to swap ideas, contacts and opportunities outside of Brighton.

This event is exclusively for businesses which have been trading for more than 1 year and do at least 40% of their business outside of the city.

Enjoy a delicious specially prepared three-course lunch at The Restaurant at Drakes, sit back and enjoy our speaker and be ready to exchange expertise with fellow businesses.

Please select your choice for each course and put it in the 'special requirements' box when booking:

STARTERS

White bean soup with truffle oil and smoked salt

Beetroot risotto with goat’s curd and pickled beetroot

Uig Lodge smoked salmon with salad



MAIN COURSES

Confit belly of pork with mashed potato, braised lentils and baby carrots

Fillet of Pollock with garlic leeks, fondant potato and vermouth cream sauce

Wild mushroom ravioli with spinach, wild mushroom and truffle cream



DESSERTS

Selection of ice-creams

Crème brulee

Selection of British and European cheeses