In this video, we sit down with Henry, co-owner of Grace + James – a natural wine and cheese shop by day, and a vibrant bar by night.

Henry shares how 12 years of NCASS membership has supported his journey, from launching the business to navigating equipment, partnerships, and making valuable savings along the way.

“It’s being part of an independent hospitality community that we really, really value.”

We meet Tash of Stirchley-based cookie and sandwich shop, Lemonworld, to talk through how NCASS membership helps her with the day-to-day running of the business and how a coffee break can go so far as to brighten up someone day.

“I just want that extra extended member of the team that NCASS can be”

At the heart of Clock + Dagger is a strong sense of community. Richard has created a welcoming space with something for everyone, from cask and keg beer to wines, spirits and low and no-alcohol options. It’s the kind of local where regulars are known by name and everyone feels part of the pub’s story.

Richard also shares his experience as an NCASS member, explaining how having expert support on hand helps take the pressure out of compliance and allows him to focus on running the business. As he puts it, there’s always someone at the end of the phone when you need them – a service that feels driven by supporting operators, not profit.

We visit Isla, an intimate eight-seat wine and snack bar, to hear owner Wilf’s story.

From curating seasonal menus to navigating the realities of independent hospitality, Wilf shares his experience and explains why NCASS has been a trusted partner that’s “always got your back” and enables him to trade with confidence.

From making dough fresh on site every day to investing in quality ingredients, everything at Smoke + Ash is built around creating a place where everyone feels welcome – families, kids, dog walkers, grandparents and regulars alike.

We also find out about the less glamorous side of hospitality: the systems that keep businesses running smoothly. From food safety and training to EHO compliance and health & safety, getting the foundations right saves time, stress and money.

We go behind the scenes at super chill Stirchley eatery Eat Vietnam, joining the chefs as they prep for service and choose the tunes for the evening.

Ming discusses the pros of NCASS membership and how it helps him with the compliance aspect of running the business, plus we hear about how his love for food and DJing comes together to deliver a curated vibe where people come to let their hair down.

Find out what it really takes to turn a pop-up into a thriving independent restaurant as we visit Sam from Koba-Ko Upstairs, to hear the reality behind building an independent food business from the ground up.

From taking the leap into a permanent site to navigating the day-to-day challenges of hospitality, Sam shares how having the right support network around him has made all the difference. From risk assessments and training to HR guidance and customer support, NCASS has helped give him the confidence to focus on growing the business, while being part of a strong local independent hospitality community has helped everyone thrive together.