The group, which was founded last year by former Deliveroo managing director Dan Warne and is backed by Imbiba, is set to fully open its first community-focused food hall, called Shelter Hall, on Brighton seafront later this month, and now intends to start rolling out the concept further.
A second site is scheduled to open by the end of 2021, and there are further plans for hospitality pop-ups and concepts throughout the year.
Following a successful round of investment from Perscitus LLP, the group has also announced the strengthening of its senior leadership team with four new hires.
They include Luke Thomas – dubbed ‘the UK’s youngest head chef’ back in 2012 when, aged 18, he took over the stoves of Luke’s Dining Room at Sanctum on the Green – who has joined Sessions Market as creative culinary director.
Abby Hughes, who has previously worked with both Albert Roux and Michel Roux Jr., has been named as the head of special projects for Sessions Market; Ben O’Brien has been appointed COO, following his position as CEO of healthy deli and dining brand Sourced Market; and Ian Banks, previously of Soho House, has been appointed CFO.
"This is a very exciting time for the industry as a more positive future for hospitality approaches, and given we first launched Sessions Market during Covid-19’s lockdown, myself and the team have great ambitions to take the business to the next level and continue the growth going forward," says Warne.
"Having admired the work of our new recruits from afar, I am delighted to have them on-board bringing their collective creativity, expertise and passion to the business.
"I’m looking forward to seeing how the next chapter of Sessions Market unfolds with the invaluable expertise and ambition of our newly bolstered team at the heart of the business.”
Shelter Hall, which was originally slated to fully open last summer before those plans were put on hold because of the pandemic, will open its 240-cover outdoor terrace on 26 April, with its 200-cover indoor space opening when restrictions are lifted.
The 15,000sq ft venue will bring together a mix of local chefs, musicians and artists to the Victorian building that dates back to the 1880s, with seven kitchens, a bar and entertainment space set across three levels.
Food options will include Lost Boys Chicken, Hanoi Kitchen, Crabshack, Sugardough bakery, VIP Pizza, and a new concept from 2018 MasterChef winner Kenny Tutt.
