How was the Roastery founded, what was the inspiration?

From what I understand, Tate started to explore the possibility of producing artisanal products internally. We weighed up the benefits of creating our own in-house roastery, financially and with the traceability and sustainability that we look for, and we started to source and roast our own coffee from there. Originally, Coffee by Tate operated out of a small space in Herne Hill in South London - now, we roast everything at Tate Britain operating out of a WWII Nissen hut.

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

For me, it’s quality control and tasting. I love tasting new coffees and understanding how each origin’s harvest will be each year. We have a portfolio of producers who we’ve worked with for several years too who continue to produce exceptional coffee.

What's your proudest accomplishment?

Visiting Colombia last year. I travelled with Raw Material to farms that Tate have bought from and I learnt so much about everything there, visiting the farms was very moving and eye-opening.

What's your favourite place to enjoy a coffee, and what coffee would that be?

Black filter at Nola and Paradox definitely.

What three words best describe your Roastery?

Gender Equality - Traceability - Sustainability.

What is your favourite snack or treat to have to accompany your coffee?

Choc Chip Cookie.

What would you drink if there was no coffee?

Yorkshire Tea.

What is your favourite tasting notes to find in coffee?

Blackcurrant or Strawberry.

Where would you recommend for food and drink in your local area?

To be honest, all the cafes at Tate offer such good quality food and drink. The Restaurant on Level 6 at Tate Modern is fantastic!

Finally, what Dog & Hat combination would you choose?

Shiba in a Cattleman.