The roastery
Two doors down from the water
Portlight started as a fifteen-kilo drum in a rented chandlery shed and a folding table of paper cups. The dredger crews came first, then the 6:10 ferry, then everyone who'd been walking past the shed for years wondering what the smell was.
We still roast in the room you're standing in. Small batches, greens we buy direct and can name out loud, and a bar crew who will cheerfully argue with you about ratios if you give them the opening.
On bar this week
- Marit Okonkwo
- Head roaster
- Théo Lund
- Bar lead
- Ines Bay
- Pastry
- Samir Haile
- Green buying
14kg
roasted before the doors open
05:40
first tray out of the oven
04
origins on the bar this week
11yr
on the same stretch of quay
