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The Bevy

The Bevy is a community pub in the heart of Moulsecoomb, Brighton. They have been open for more than five years, and receiving food from FareShare since May 2019. Previously the site of an old pub that had closed down, the community came together in 2014 to re-open and transform the space into a hub for the whole community: making it the first community owned and run estate pub in the UK.

The Bevy is run by the community, for the entire community. This mean it is a diverse and inclusive space that attracts all ages and represents the whole area. They are a not-for-profit and focus on keeping their prices affordable for all. 

“We have an open-door policy”

Baz, the Bevy kitchen manager

The Bevy runs daily community lunches for everyone, with cuisines ranging from Indian, British, Mediterranean and beyond! The pub is well known for being a flexible space which hosts a variety of events, from a regular darts club to BBQs for the nearby universities. The flexibility of the organisation has meant they are growing each year, expanding their impact to the community and taking on different opportunities.

Sustainability is a key priority for The Bevy, who decided two years ago to revamp their garden to grow fruit and vegetables. It has now become an impressive edible garden that is home to a vast variety of fruit and veg, from rhubarb to French beans to tomatoes. All that is grown is used in the kitchen and any surplus is given out at their Friday Friends, a senior lunch club where older residents enjoy a meal, games and some company.

“Food is at the heart of the organisation”


The FareShare food helps make a variety of the weekly community lunches. Baz particularly enjoys the challenge and creativity of forming a meal plan based on the different food they receive each week. The Bevy and FareShare partnership means that surplus food is made into tasty meals for the Moulsecoomb and Bevendean community. In line with FareShare’s own ethos, The Bevy also encourage healthy eating, and gradually locals begin eating healthier meals and becoming more adventurous with the food they choose to eat.

Any good chef would have no waste


While The Bevy was closed over lockdown they instead launched a “Meals on Wheels” service to the vulnerable community members who couldn’t get out to buy food. A team of committed staff and volunteers cooked and delivered hot meals three times a week to ensure that none of their regular attendees went hungry. They are continuing this service even now they have re-opened.