Member Spotlight: Ginger Cat Coffee

Based in Neston on the Wirral, Ginger Cat Coffee Company is an independent supplier of speciality coffee and a pop-up coffee stall for events.

Owner Paul Nicholls explains how it all started, what’s next for the business and his advice for others starting out.

What inspired you to start up your own business?

I’ve always had a passion for coffee and a strong desire to be self-employed. Most importantly, I wanted to create something that would support my mental health in a positive way.

How did you go about trialling your menu?

We started small, using two Sage Barista home machines at an indoor dance event. From there, we moved to a gazebo setup and eventually progressed to the trailers we operate today. Along the way, we adapted our menu based on customer feedback and the drinks that proved most popular.

Tell me more about your name?

The name was inspired by our ginger cat — it really is that simple!

What events did you start up with?

Our first events were indoor dance competitions at a university, followed by nearby food markets. These gave us the opportunity to test our offering and build confidence.

How did you find the whole start-up process?

It’s been a long journey that began back in October 2018 with our first event. In 2019, we invested in a gazebo setup to properly test the waters. By early 2020, we were ready to launch fully, but the pandemic forced us to put things on hold. During that time, we focused on developing our brand, building a website, and forming relationships with event organisers. Finally, in early 2022, we purchased our first coffee pod from The Big Coffee and officially launched.

What are the key lessons you’ve learned along the way?

Don’t stress over quiet events — they’re an opportunity to practice, raise brand awareness, and build valuable relationships for the future. Another key lesson is to streamline setup and pack-down processes, as it allows you to take on more events, even those with shorter trading windows.

What do you have planned for the next few months?

All three of our setups are fully booked, so we’ll be working flat out to deliver on those commitments and continue building momentum.

Where do you see the business in the next 5 years?

One of our biggest goals is to establish a barista training school for neurodiverse individuals. Having ADHD myself, I’ve experienced first-hand how making coffee can be both therapeutic and rewarding, and I’d love to share that with others. We’re also considering franchising our coffee pods if demand continues to grow.

Why did you become an NCASS member?

As newcomers to hospitality, NCASS was an invaluable resource from the very beginning. It provided us with guidance on risk assessments, compliance, and legal documents, and it has even helped us secure event opportunities.

If you could sit down for coffee with a celebrity chef, who would it be and why?

I’d choose Heston Blumenthal. His creativity and innovation are incredible, and I’d love to hear the different ways he might incorporate coffee into food.

Best thing about being an independent and working for yourself?

Without a doubt, it’s the joy of seeing customers smile after tasting our coffee. There’s no greater compliment than knowing you’ve brightened someone’s day.

What’s your go-to coffee order?

A flat white. I enjoy being able to taste the richness of the coffee, complemented by just the right amount of creamy milk.

Finally, why should someone start their own street food business?

Because finding the right working environment is essential to happiness. I spent over 20 years in a traditional 9-to-5 role, and it had a significant impact on my mental health. It turned out I simply wasn’t in the place I was meant to be. Running a street food business has allowed me to thrive, both personally and professionally.

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