Sep 28, 2026 · 1 hr 12 min · 12 segments
How do you bring customers back to your cafe, week after week, season after season? With a well curated coffee menu. George Shutt, head of coffee at Harris + Hoole gives a pragmatic masterclass in…
George ShuttGuest
Andrew TolleyHost
Tibor VaradyHost
I wish I had all the data you had because this is something that's been bugging me that, especially on this podcast and other podcasts, as we talk about trends, you know, and like matcha, and then always this difficulty of quantifying.
I know, obviously, a lot of other people that do development in the kind of food and drink space, particularly in the coffee industry in the UK.
And I get the sense now, and also I was in Copenhagen recently on a kind of scouting trip, just looking at the coffee scene in Copenhagen.
And I do feel sometimes that there's more similarities between large cities across borders than there is between towns and cities within the same country.
There's a, you know, you start to see similar flavor trends or developments in the industry.
And what that does mean is you kind of have this wildfire effect of, uh, that you can have drink concepts that come out on social and developers see them and they go, that's interesting.
And all of a sudden people are in that kind of through the drink scene and really trying to stay up to date with trends and innovation.
It feels like across cities, I'm sure there's variation, there must be, but there is a lot of the similar things happening in cities.
Whilst you go to towns and even some towns in the UK, matches are still very low in kind of mix.
I wish I had all the data you had because this is something that's been bugging me that, especially on this podcast and other podcasts, as we talk about trends, you know, and like matcha, and then always this difficulty of quantifying.
I know, obviously, a lot of other people that do development in the kind of food and drink space, particularly in the coffee industry in the UK.
And I get the sense now, and also I was in Copenhagen recently on a kind of scouting trip, just looking at the coffee scene in Copenhagen.
And I do feel sometimes that there's more similarities between large cities across borders than there is between towns and cities within the same country.
There's a, you know, you start to see similar flavor trends or developments in the industry.
And what that does mean is you kind of have this wildfire effect of, uh, that you can have drink concepts that come out on social and developers see them and they go, that's interesting.
And all of a sudden people are in that kind of through the drink scene and really trying to stay up to date with trends and innovation.
It feels like across cities, I'm sure there's variation, there must be, but there is a lot of the similar things happening in cities.
Whilst you go to towns and even some towns in the UK, matches are still very low in kind of mix.
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