Inside Workshop
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The Story

As early as 2009, James Dickson set about opening a destination venue dedicated to an integrated approach to truly excellent coffee, food and hospitality in East London.

In April 2011, Workshop Coffee opened the doors to its Clerkenwell Cafe, and just months later its Marylebone coffeebar. Wholesale coffee supply to other independent cafes soon followed, growing monthly, and in 2013 the online shop was launched. In the time since opening, Workshop Coffee has continued to grow, opening a further two coffeebars – one in Holborn and the next in Fitzrovia – and most recently the Workshop Coffee Roastery: our 3,500 square foot dedicated production space.

We’ve won a few awards including 'Best Independent Cafe in Europe', and, most importantly, served a lot of satisfied guests.

The team and its offering continues to grow, while retaining at all times the core principle of an integrated approach, a focus on quality, and of course the best coffee possible.

The best coffee possible.

Since we opened our doors in April of 2011 we've been focusing all of our efforts on sourcing, roasting and serving coffee at a constantly higher standard. At all times we've adhered to the guiding principle of providing our customers with the sweetest, cleanest and freshest coffee we can, committing to nothing short of the best coffee possible.

An Integrated Approach.

We believe the best coffee possible requires our participation in all stages of production; from frequent and repeated visits to partners in producing countries, dedicated and focused in-house roasting, operating our own award-winning cafe and coffeebars, right through to an efficient but engaged approach to wholesale partnerships.

A Focus on quality.

At the centre of everything we do is our dedication to an on-going cycle of quality; Better pay for producers expressly committed to the highest quality coffee, allowing and encouraging reinvestment and training at a farm or co-operative level, fuelling ever better quality coffee. And year-on-year, season-on-season, the cycle continues.