Sadly, this week marks the last installment of 2016 Manchester Coffee Fest’s “The Business of Brewing”. As Sam Tawil (Bold St) and Claire Wallace (Brew Lab) join the panel of Tim Bosworth (Hoxton North), Pete Gibson (Grindsmith), and Alison Bell (BLK Coffee Heaton), the conversation turns more to the idea of “northern nuance” – what is different about running a coffee business in “the north”? Together, they examine the roles that food, space, staff, and service all play in building a successful coffee business, coming to the conclusion that whilst it is harder and harder to be perceived as “unique”, there are actually lots of little ways to differentiate your business from others’. Moreover, that even if they were given the opportunity to change something fundamental about their business when it was first getting off the ground, that maybe things progressed just as they should have…!

Pssst! We’ve got an exciting announcement to make! The Cup North dream team have invited us back to Manchester Coffee Fest again this year, taking place the first weekend in November at Victoria Warehouse. You can find more information about the TT program here, but we think you’d have a lot more fun checking out their shiny new website!

Sam Tawil
Before opening Bold St. Coffee, Sam worked for Coffee Union, learning how to manage a coffee shop. After a brief stint working a mobile coffee cart in 2007 and a few visits to London learning about specialty coffee, Sam decided to open up the first specialty coffee shop in Liverpool. He now also owns the Buyers Club.

Claire Wallace 
Claire is currently the Head Barista at Brew Lab, a quality focused coffee bar in Edinburgh.  After working part time in coffee at university, her passion for the brew took her in an unexpected direction, and 4 years later she’s still working with the good stuff! Claire came third at her first outing in the UK Barista Championships this year, and connects with the wider European coffee community through her volunteer work with the Barista Guild of Europe. Time off bar is spent exploring sensory goodness in other forms – good food and cocktails!