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Inside the Brighton community food hall opening for the first time on 4 July

Shelter Hall Raw Brighton - Christopher Pledger
Shelter Hall Raw Brighton – Christopher Pledger

For the majority of hospitality businesses opening their doors on 4 July, its a chance to dust off tables and switch on ovens that have remained dormant for the past few months. 

However, for Shelter Hall Raw, a food hall built in a Victorian rotunda on Brighton’s seafront, Super Saturday is a grand opening for the very first time – even if the builders are still there. In fact, the project – which has been in the planning for a year – has so sped up proceedings to be ready for this weekend that the walls are unpainted and the counters still MDF. ‘Raw’ is no understatement.

“We wanted to be able to offer something on 4 July to help spearhead the regeneration of the industry and the community, to help to bring things back,” explains Dan Warne, the CEO and co-founder of

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COVID-19 pandemic means we will be cooking from home for a very long time

The cooking from home surge that has commenced this year due to COVID-19 is likely here to stay for some time, thinks the chairman and CEO of spice maker McCormick.

“All aspects of cooking at home continue to be strong. Consumers are still concerned about their health. Many of the food service venues are closed and headlines we’re seeing is all about the resurgence of the virus. People will be cooking at home for a very long time. This isn’t bad news for them,” said Lawrence Kurzius on Yahoo Finance’s The First Trade. “McCormick has gained market share. People are coming back more. All of that says consumers are trying our brands and like them enough to buy them again. And clearly they are having a good experience. For many, it will be a new habit.”

McCormick is days removed from its fiscal second quarter earnings, which underscored Kurzius’

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Scared of shrimp? Top tips for cooking this seafood perfectly every time

Shrimp is a seafood seen on many menus, but some home cooks are still intimated by the idea of making the popular shellfish.

Not only do these cost-effective crustaceans pack a serious protein punch, they’re also compatible with most cooking methods, making them a win-win for cooks with any level of expertise. Chef Guido Horst Jendrytzko, who has managed hundreds of cooks aboard Caribbean cruise ships, knows a thing or two about seafood. When they’re at sea, Jendrytzko and his team feed thousands of travelers each day — and there are lots of shrimp dishes served onboard.

He loves cooking with shrimp because it’s versatile (i.e. great for crowds) and it’s also quick. “A good steak, takes a minimum of 10-15 minutes to cook,” said Jendrytzko. “With shrimp, you can have a nice meal in just six to seven minutes.”

If you have 10 minutes to spare, and a source

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