How was the Roastery founded, what was the inspiration?

I worked as a chef for many years in some fabulous Michelin Star restaurants up and down the country and I have always been super passionate about the provenance and quality of food and drink. Coffee in particular has always been a massive interest of mine. When I discovered you could roast the stuff at home it all sort of snowballed into Black Cat.

As a chef I applied the philosophy of Wolfgang Puck in the kitchen and I do the same in the roastery - Find the best ingredients you can and try not to f**k them up.

What's your favourite part about working at the Roastery?

Two things 1.New coffee - I love researching new coffees, different origins and experimental production methods. 2. Seeing people enjoy our coffee.

What's your proudest accomplishment?

I started roasting on a hot air popcorn roaster on the balcony of our old flat in Manchester. We've come a long way since then, that is our proudest accomplishment.

What three words best describe your Roastery?
Approachable - Exciting - Quality-driven.
    What’s your favourite place to enjoy a coffee, and what coffee would that be?

    In the chaos of a breakfast with my wonderful family complete with a screaming baby, excitable toddler and hungry Beagle. My favourite coffee changes on a day to day basis; there is always something new coming through the door! Whatever it is, it is likely to be fruity, funky and prepared in a V60. 

    Finally, what Dog & Hat combination would you choose?

    Beagle in a Bowler (we have a rather enthusiastic Beagle named Daisy)