Galvin at Windows explains why it’s sticking with ‘artisan’ coffee

After consulting with a leading supplier, Michelin-starred restaurant, Galvin at Windows, has announced that it will continue to take a quality artisan approach to their coffee offer rather than following the growing trend to introduce new drinks such as the Flat White.

Located on the 28th floor of the London Hilton on Park Lane, Galvin at Windows has become one of the most talked about destinations since opening in 2006.

After discussing its coffee menu with Douwe Egberts, the restaurant and bar has elected to continue complementing its seasonally inspired food menu with premium quality speciality coffees; including the Americano, cappuccino, macchiato and espresso.

Chris Galvin, founder and head chef of Galvin at Windows, explained the choice: "The modern coffee menu has undergone huge changes over the years, especially on the high street. As a Michelin-starred restaurant it is important that all areas, including coffee, are of the upmost quality and exceed our customers' expectations.

"We considered introducing new coffee products, such as the Flat White and Long Black, however we truly believe that delivering traditional, high quality, artisan coffees are the best way to complement our food menu. Over the years, I have seen too much focus bring placed on introducing new coffee drinks, often at the expense of quality.

"We treat coffee like everything else here – the meat we choose, the wines we select – with great care. A bad coffee will reflect on the whole experience, so if a chef's been working in a kitchen all day and a customer is served a poor cup of coffee it will totally destroy all his hard work. On the other hand, a good cup of coffee leaves a lasting impression.

"We work closely with Douwe Egberts to ensure our staff receive the very best barista training before serving coffee to our clientele. We also worked closely on our coffee menu and both believed that Galvin at Windows needed to continue in delivering exceptional traditional coffees to our customers rather than introduce these emerging drinks."

Helen Cridge, marketing manager at Douwe Egberts, concluded: "Although the flat white, long black, piccolo and stumpy are becoming increasingly popular on the high street, we didn't see the merits in introducing them to Galvin at Windows where exceptional quality underpins the very essence of the restaurant. Instead we continue to work with the team to ensure they have all the necessary training to produce traditional, high quality, artisan coffees to deliver a great experience at the end of their customers' meal."