A coffee bar run with passion and professionalism in an unexpected location: a late-nineteenth-century gents’ toilet.
Opened in January 2013, Attendant occupies London’s most original location for a coffee bar: a late-nineteenth-century gents’ toilet. The urinals provide seating with small tables, and there’s additional seating at a banquette at the back. Be warned: this place is tiny, and rammed at a weekday lunchtime. But that was the only problem apparent.
Everyone in the young office-worker crowd looked very happy, and the food – cold sandwiches, hot sandwich of the day, various salads – looked great. Coffee-lovers will love Attendant. The barista, obsessively committed to his craft, apologised because the Caravan blend might have a little too much citrus flavour from sitting for just three days after roasting (he likes six). It was citrusy; but it was wonderful. He offered to brew a free cup of something else, so we could compare and contrast.
All in all, this is a great place. The only difficulty is resisting making jokes about Attendant’s previous life. We could crack a million of them, but you’d only get pissed off.
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After two years' planning and restoration, the old Attendant's office has been turned into a little seating area and the original porcelain urinals have become an inspired seating line with green seating to match the original Victorian floor tiles.
Runner up Best Coffee Shop in London 2013 and widely publicised across the world, featuring in newspapers, radio shows, national and international TV news, blogs and magazines.
We serve speciality coffee that we hand roast ourselves at the Campbell & Syme roastery in Finchley. Green coffee beans are sourced from single farms and estates where fair relationships are key.
Our organic milk comes from the Ivy House Farm in Somerset. This small farm has 120 Jersey cows, they rear their own calves and grow the feed for their cattle. Knowing that our milk has come from a farming family who care for their animals, we thought it was worth paying that little bit more for.
Attendant's food is made fresh daily and the menu changes seasonally. That's our philosophy, and how we like to roll! Our head chef joined us after working under Nuno Mendes and creates exciting menu options using ingredients from New Covent Garden Market.