Page 20 - APPD - Something's_Brewing_Jan_Feb23

www.beveragestandardsassociation.co.uk
Vol.28 | January/February. 2023
Social Enterprise in

Hospitality

Coffee and social enterprise go together like milk and espresso in perfect harmony but the success and
rise of dedicated organisations is not market driven, it’s the fruits of a selfless driven passionate campaign
over many years by a few key players.
We had the privilege of speaking with Richard Robinson, co-founder at Old Spike Roastery and Alice Rendle of
Edgcumbe Tea & Coffee, who both explained the past, present and future of their thriving social enterprise.

On the cusp of turning thirty, Richard theory and practical, after which they are ready for a
and his business partner Cemal, paid life in hospitality”. He continued, “Old Spike
knew that whilst they had no direct Roastery work with both their wholesale clients and
hospitality or coffee experience, they other partners to seek opportunities for those who
had witnessed and enjoyed a thriving ‘graduate’ into other businesses which don’t have to
speciality coffee sector in both New be hospitality. Some success stories include long
York and London serving café team members and a chap who landed

Theyhad a firm belief that there was a growing market a sous chef job on a £30,000 salary with the
for a higher quality of the black stuff. They also had a Wolseley Group.
conviction to help homeless people with real skills and Last year they trained over 90 people, this year, they
opportunity and felt the coffee shop sector and the hope to increase this number to over two hundred
roasteries that supply it could be a business and fifty. With a growing business and over 65% of all
opportunity. turnover reinvested into the business, which is a not-

Starting back in 2015, having driven a coffee roaster for-profit model, they seem set for greater things.
back from Holland, they launched a pilot business with They are also running their business to a carbon
a weekend only coffee shop in Peckham, training neutral commitment, ensuring a strong
homeless people in the art of coffee roasting and environmental pledge also. Roasting incredible
subsequently serving high quality hot beverages to their quality coffee, taking homeless people and giving
weekend clients. Given their entrepreneurial them skills, hope and employment. Social Enterprise
backgrounds and belief in quality coffee, their story of in coffee is leaving a sweet taste in consumers
great work soon spread, and their social enterprise mouths, and we look forwards to watching their
became an established success. Both consumers and success in the year ahead.
businesses were keen to purchase their wonderful
artisan coffee and a wholesale side of the business
grew supplying both consumers, workplace and
hospitality outlets ranging from independent cafes to
five-star hotels.

Richard says, “Their mission is to take people
experiencing homelessness, often referred to by
referral partners and charities, to come for a sample
coffee experience day. If they show aptitude and
interest, they can begin a six-week training session both