Brighton seafront's new Shelter Hall food venue

It’s been a long journey to the official Shelter Hall launch. Originally built as part of the King’s Road Arches in the 1880s, the original building was an intrinsic part of the physical infrastructure supporting what was to become the seafront A259 road.

Serious structural issues were discovered in 2013, at which time the property became vacant. Re-construction began in late 2015, which included driving 100 concrete piles into the beach to support the new structure, meaning the new building – whilst an aesthetic replica of the original Shelter Hall – has double the space.

Finally, the first incarnation of the new commercial offering – dubbed Shelter Hall Raw – opens to the public on Saturday, July 4. The launch concept is the first stage of the ongoing development of the Shelter Hall concept, and will house up to ten of the city’s brightest culinary businesses under its historic roof on a pop-up, rotation basis.

“When we began our journey of looking for the first Sessions Market venue, location-wise Brighton seemed a perfect fit due to its dynamic food and music scene, as well as its rich historical links as a Victorian seaside leisure town," said Shelter Hall chief executive Dan Warne, who was previously managing director at Deliveroo.

“For the building itself, the key factor for us was authenticity. It needed to reflect the community, whilst also giving the scope to add and to reflect our brand. When we came across Shelter Hall it completely fitted the bill.

"The location was perfect for a start, as people leave the train station and walk down towards the sea, it’s right there before them.

"It was also a unique opportunity to restore a building that’s original purpose was as a shelter for Brightonians and visitors for many years. The whole ethos really chimed with what we wanted to achieve."

The launch line-up includes local favourites Fatto a Mano, Lost Boys Chicken, Carlito Burrito, Brighton Coffee Works, Toasted by GB Charcuterie and Smorls. There will also be a central licensed bar featuring the likes of Brighton Bier and Brighton Gin, however the focus of the Shelter Hall is very much food-led.

“Given our location, this is something that we’re really mindful of”, said Dan. “As a food hall, our headliners are the food stalls and any alcohol available is very much one of the supporting acts. There’s a real mix of food and drink at the venue to emphasise that the concept of drinking alcohol is only one part of the Shelter Hall experience."

All of the pop-up food businesses are Brighton and Sussex-based, and locally-sourced produce is at the heart of the offering. The aim is to not only provide an exciting food experience for customers, but also to nurture entrepreneurs and keep as much of the revenue generated in the local area for the benefit of business and the community. In the first instance, 70 new jobs will be created.

“All of our food partners are local, and Shelter Hall will provide a space for them to offer their services at a time when it’s simply not feasible for them to re-open in light of social distancing measures," said Dan.

“The emphasis will be on seasonal, artisan produce that’s provided on a rotating basis, so it’s the perfect environment from which a start-up food provider can get their foot in the door.

“Down the line we’ll also be hosting local artists, musicians and DJs – lending itself to a festival-like and community-led venue."

Sustainability has been built into the concept from day one, whether it is the materials used to reconstruct the building or the management of waste generated by the kitchens and diners.

“From keeping menus concise to minimising materials waste, to using the most sustainable packaging available," Dan added.

“We’ll use biodegradable vegware that can be added to our compost bin and vegware cutlery will be offered with food that requires it. Of course, Covid-19 has seen a massive uptake in the demand for takeaway food, so we have a policy to monitor the beach area to ensure that our waste is disposed of responsibly.

“We’ve also tried to be as green as possible in the interior fit-out of the building. The flooring is made with 98 per cent waste material and kitchens, furniture and protective screens are leased or up-cycled."

The impact of the Covid-19 lockdown on the city’s hospitality industry has meant that the Shelter Hall team have had to tweak the edges of the concept for the launch.

“We’ve totally re-thought the space in light of Covid-19 to ensure that social distancing and safety measures can be adhered to, but also adapted in future as guidelines change, said Dan.

“Fortunately, the floor plan is spacious and there is room for people to freely move around the venue without worrying about interaction."

Safety measures taken to avoid any spread of the virus include minimising contact between staff and customers, with orders taken via a mobile app, thegoodtill.com, using an Apple or Android device. Food and drink will be delivered to tables for guests to dine in or ready for collection at a separate takeaway window.

Steps have been taken to maximise the large hall space and keep social distances. Access will be via one entrance so staff can closely monitor the number of people in the building at any given time. Tables will be distanced, some fitted with screens, with groups limited to four people. Most importantly, all staff will be fully briefed on safety and social distancing measures.

Caroline Lucas, MP for Brighton Pavilion, said: “It’s good to finally see this project nearing completion and that the new-look Shelter Hall will soon be opening its doors. I’m looking forward to seeing the project showcase our city’s brilliant and vibrant independent food and drink sector, bringing much loved businesses from across the city to Brighton beach.

Hove’s Labour MP Peter Kyle added: “The hospitality sector is in crisis, so I’m proud and filled with hope to see this innovative solution on Brighton seafront. Rather than slump in disappointment at an enforced delay to fully opening, owners have shown the best of British by creating this food hall for the Covid-19 era. I want the public to love it and I want other small business owners to be inspired by it, and I’m sure they will be.”

Dan is confident that the Shelter Hall will provide a unique food offering that complements rather than competes with wider hospitality in the city, and will be a unique draw for visitors.

“I definitely think Shelter Hall will be an attraction in its own right”, said Dan. “There’s no venue like it on the South Coast, and the entire experience – the location, the building itself, food and music – will be an attraction for locals and tourists."

We spoke to two of the new outlets opening at Shelter Hall:

Brighton Coffee Works, a start-up by Kris Katin & Michael Tingsager

“There’s some amazing roasters in the area and we’re committed to showcasing the best that Sussex has to offer. We’ll prioritise suppliers that source their beans responsibly using the Direct Trade model, plus we will be serving teas, cakes, pastries and even milk that’s all come from Sussex producers including Flint Owl Bakery.

“We’ll also be the only place in Brighton that’s serving Freddo-style coffee. This is massive in Greece – the spiritual home of iced coffee –, so we hope it’ll be just as popular in our home city.

“Between the two of us we have over 30 years’ experience in the hospitality industry. From cafés to restaurants to bars, we’ve pretty much ticked all the boxes.

“The Sessions Market team has been very supportive, recognising that we fit well with their ethos of showcasing local producers and suppliers. We really look forward to realising the whole potential of Brighton Coffee Works."

Lost Boys Chicken, a start-up by Tomas Samandi

“This is our first standalone venture, as we’ve been based in The Joker pub since 2017. We’ve always been eager to get to the seafront and the Sessions team have made that dream a reality. They’ve been super supportive along the way and we can’t wait to get going.

“We’ll be offering fiery chicken and vegetarian wraps, loaded with the famous Lost Boys homemade sauces and American-style milkshakes to match. Our focus is on local suppliers and produce, and we’re keen to work with more as we grow. Down the line we also want to develop the Lost Boys sauces into a recognisable Brighton brand.

“The Shelter Hall is new, it’s needed and it’s been a long time coming. The fact that Sessions has pulled this through in the current climate is worth celebration alone in our opinion."