Antipodean café and roastery Ozone has opened its second London roastery and 100 cover all-day dining space in a warehouse in Bethnal Green. Dedicated to provenance, the team, who started life in beachy New Plymouth, New Zealand, champions local East End and UK suppliers, including burrata made in the capital, Essex grains, Somerset mozzarella and Cobble Lane cured charcuterie. Plants are also high on the agenda–take for example the smoky salt-baked celeriac served with bitter leaves, kale, pickled mustard and pumpkin seed Romanesco, served at lunch and dinner.
There’s brunch and coffee of course, made from either single origin beans or Ozone’s popular trio blend of Empire, Hodson and Brother, roasted on site on a refurbished Probat G90 with a 90kg (of green beans) roasting capacity. Then small and large plates and pizzas – cooked in the on-site pizza oven – for lunch and dinner. Coffee-infused cocktails include Counter Culture – bourbon whiskey, coffee-infused cognac, walnut bitters and lemon, and the wine list, which favours funky yet approachable natural styles.
Minimising waste is high on the agenda here, and goes beyond the menu; recycled steel and plastic bar chairs are by Snøhetta, while the overall design is the work of Box 9 Design, and features poured concrete floors, custom fitted plywood booths with sage green upholstery, an open kitchen and long tables made from reclaimed wood for group dining. Pretty dried floral arrangements are by Fran Newman Day, who is also responsible for Ozone’s branding and menu design. §
