02/08/2026
Anyone else visited the newest coffee shop in Hereford yet?
The Hereford Times popped in last week for a review, and it sounds like the Pain Suisse Rueben went down well!
We had a visit from Hereford Times, which led to this review! ⬇️
This firefighter-owned coffee shop has taken over the former Caffè Nero and, despite only recently opening, already feels settled into city life.
When I visited on a Saturday lunchtime, it wasn’t overly busy, but owner Thomas Dale said trade had been steadily picking up.
He seemed completely at ease chatting with customers and happy to answer questions, creating exactly the kind of welcoming atmosphere independent cafés thrive on.
The venue itself makes a great first impression.
It’s bright, clean, and modern, with subtle background music and effective air conditioning — something I appreciated after arriving on a bike in 25C heat.
Part of the new Elevate Business Lounge, there was also a meeting taking place in the glass-fronted office overlooking Bewell Street, giving the café a lively but relaxed feel.
Rather than my usual vanilla-flavoured coffee order, I opted for a latte to properly judge the coffee on its own merits.
It was strong, smooth, and packed with flavour without becoming bitter or overpowering.
For food, I chose the intriguingly named Pain Suisse Reuben from award-winning Herefordshire bakery Peter Cooks Bread.
I’d never had anything like it before.
Filled with pastrami, gherkins, Emmental cheese, and mild mustard, it somehow managed to combine the flaky indulgence of a pastry with the flavours of a classic Reuben sandwich.
It shouldn’t work, but it absolutely does.
The richness of the pastry was balanced by the sharpness of the gherkins and mustard, while the pastrami and cheese brought plenty of savoury depth.
The latte and pastry came to £9.05, with the pastry accounting for the larger share of the bill.
It isn’t the cheapest lunch in town, but the quality is there to justify it - plus, you’re supporting an independent business.
Strong coffee, excellent pastry, and a relaxed atmosphere is a formula hard to argue with.
Cheers James, and thanks to everyone who’s come in!
