Formerly a Victorian toilet, built around 1890 and mothballed in the 1960s, Attendant has been dormant for more than 50 years before being lovingly transformed into one of Europe’s most unique espresso and food bar spaces.
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.
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.