Attendant is committed to creating memorable experiences for each venue and their surrounding communities through quality products, innovation, and an ever-evolving vision. Each cafe has been designed to be a welcoming space to bring people together from all walks of life. A place to take a moment, gather your thoughts, and refuel. Remaining true to this philosophy, Attendant provides a wholesome and produce-driven seasonal menu that is fresh, fun, and innovative.
When it comes to coffee, Attendant believes in taste, quality, and sustainability. To support the sustainable coffee trade, we are happy to pay a higher price for a higher quality product. Our roasting is done in a way that releases the inherent flavour profile of the beans, honouring the hard work the farmers and growers put in at their origin.
Since its launch in 2013, Attendant has now developed into a roastery, cafe, and kitchen and intends to popularise permaculture within the UK.
Our most famous location resides in Fitzrovia. The venue is a converted underground gentleman’s toilet from the 1890s that has garnered quite a bit of attention since its launch due to its innovative and fun design. All original urinals have been kept intact to become a bar at which attendants can sit and enjoy their coffee.
In addition Fitzrovia’s renown location, Attendant boasts two other welcoming and comfortable stores in Clerkenwell and Shoreditch and have plans to open over 20 new locations over the next five years.
We use green coffee beans from single estates and farms where the focus is on quality, provenance, sustainability, and fair relationships with growers.
Making coffee taste good is by no means an easy task! We serve speciality coffee that experts have given a score of 85 or above (out of 100) using a tasting process known in the industry as “cupping”.
Various factors contribute to the taste. The provenance of the green beans has a huge effect. Location, climate, altitude and seasonality are all key.
The first important step is roasting, a difficult and rigorous process that harnesses the best features of the beans. Attendant takes care to honour the origin of the beans and does its best to create the perfect roast.
Following this, brewing takes place. Careless brewing can ruin even the most exquisite coffee, therefore we ensure we brew with scientific precision and care. You will often see our baristas weighing the shots to ensure the perfect dose amount, adjusting the grind, or even throwing out a shot of espresso that doesn’t meet our standards.
Espresso is the base for most of the drinks sold at Attendant. It has more caffeine per volume when compared to other brewing methods. Because of the small serving size, the total amount of caffeine in a double shot of our espresso is smaller than that of a 200ml serving of drip or Aeropress brewed coffee, or even a cup of black tea.
Bosh Mckeown – Founder
An experienced company director with seven years of relevant experience in the hospitality and food & beverage industry. Sectors he currently covers or has previously covered include event management, bar and nightclub operations, and cafe operations.
Ryan De Oliveira– Founder
Following a successful career at Bloomberg, Ryan decided he wanted to go his own way and developed a true passion for retail (and coffee). Attendant became Bosh and Ryan’s newest and most exciting project yet and the two have committed themselves to providing quality coffee and food since its conception.
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Providing caffeine-based relief to thirsty Fitzrovians is a new coffee shop that recently opened in a former Victorian toilet.
After more than fifty years of lying dormant, an abandoned underground Victorian toilet has been transformed into a unique new cafe called The Attendant.