Richard Lowry entered coffee through Whitbread and Costa Coffee more than twenty years ago, helping build the brand's early franchise sites and national expansion. At Bidfood, he developed the coffee offering from the ground up before leading the rollout of The Black and White Coffee Company across the UK. Today, as Head of Coffee for Bidfood UK, he oversees the Coffee Your Way umbrella, delivering tailored solutions from bespoke blends to complete café concepts. His approach is built on partnership, quality and a belief that coffee works best when it is shaped around the customer, not the other way around.
The Evolution of Coffee Culture in the UK and Beyond
When I think back two decades to the start of my coffee journey, the world felt smaller. Everything centred on the drink itself, its quality, consistency and taste. Perfection in every cup was the ambition, and it still is. What has evolved is how deeply coffee has woven itself into modern life.
Coffee has moved far beyond the café counter. It now shapes how people experience brands, from McDonald’s and Greggs to retailers like Next that host cafés inside their stores. Businesses once far removed from the beverage now see it as a way to connect with customers, turning a simple drink into part of their identity.
This cultural shift is led by a new generation that values connection over consumption. Many young people choose coffee over alcohol and view cafés as social spaces to meet, work or unwind. That change has inspired us at Bidfood to broaden our own offering. We have developed milk alternatives—oat, soya and coconut, with almond soon to follow—that reflect both evolving tastes and sustainability values. Choice has become as much a part of quality as flavour itself.
The meaning of a café has widened too. Matcha, turmeric and other alternatives invite non-coffee drinkers into the same shared space, where experience matters as much as the menu. Coffee culture today feels more inclusive, blending tradition with innovation while staying anchored in craftsmanship and care.
Travelling across Europe has shown me what might come next. In Cyprus and other countries, coffee bars stay open until midnight, filled with people talking late into the night. The UK is not there yet, but it will be. Extending hours, introducing lighter evening menus and experimenting with coffee-based cocktails could transform our cafés into vibrant community hubs. The next chapter of coffee culture will not just be about flavour; it will be about belonging.
Sustainability and Ethical Sourcing of Coffee
Sustainability is no longer a talking point in coffee; it defines how the industry must move forward. When I began my career, responsibility meant certifications. Fairtrade and Rainforest Alliance were the guiding standards, and achieving them was considered enough. Over time, that view has matured. People now expect a real connection between roasters and farmers, grounded in fairness, transparency and measurable community impact.
Success in this industry comes from patience, humility and care. Keep learning, keep listening and prioritise people and quality above all else. Those principles do not shift with trends or market conditions. They remain constant because they are rooted in something deeper than commerce. They are rooted in respect for the craft and for the people who sustain it.
That belief has shaped how we work at Bidfood. Our Msia and Msaada projects represent a new way of thinking, one that blends ethical sourcing with shared progress. The Msia Project began in a small village in Tanzania, where we partnered with our roaster to ensure that farmers received fair prices for their coffee. Together, we helped fund a clean water system, new classroom resources and improved school facilities. What started as a trade relationship grew into a partnership that gave back to the community.
The Msaada blend grew from the same principle. Its name means “support” in Swahili, a reflection of its purpose. For every case sold, five pounds is donated to the Youth Sport Trust in the UK, helping young people stay active and engaged. It is a blend that creates value in both directions, supporting farmers at origin while investing in children at home. The fact that it has become one of our fastest-growing lines confirms that customers recognise and reward purpose-driven coffee.
Our commitment to sustainability extends well beyond sourcing. As a national distributor with thousands of deliveries each week, we carry a broader responsibility. Through our Carbon Cloud initiative, we are looking at how we can measure the footprint of every product we sell, whether branded or unbranded so that customers can make informed choices. Efficiency also plays a role. When food and coffee orders travel together on one delivery, we cut food miles and reduce emissions across the network.
The next step is to bring sustainability even closer to home. Our oat milk is already made from British oats and produced in the UK. The same model can support British dairy farmers and shorten supply chains further. True sustainability works in both directions; uplifting producers abroad while strengthening communities here. It connects people through shared responsibility and purpose, one cup at a time.
Looking Ahead at the Future of Coffee
What excites me most about coffee is its momentum. After more than twenty years in the trade, the market still feels alive with possibility. In the UK especially, there is untapped potential for cafés to extend their hours, rethink their menus and create experiences that keep people coming back throughout the day and into the evening.
What gives that growth meaning is the deepening connection with farmers. They remain the foundation of everything we do. Working directly with them and ensuring they receive fair prices through simpler supply chains brings both transparency and dignity to the process. When those relationships thrive, the entire industry becomes stronger.
Creativity adds another layer to that energy. Today’s cafés are playgrounds for experimentation, where matcha, beetroot and other plant-based blends sit comfortably beside espresso. These new flavours have widened the conversation beyond coffee itself, making the experience more inclusive and inviting to all kinds of customers.
Beyond the drink, coffee has evolved into a complete ecosystem of skills, innovation and community. Equipment design, training and sustainability have each become integral, turning what was once a beverage trade into a vibrant career landscape.
What inspires me most is that the journey still feels young. The industry keeps growing, tastes keep changing and new ideas keep emerging. Coffee has travelled far from its beginnings, yet it continues to reinvent itself with the same sense of curiosity that drew me to it in the first place.
Advice for the Next Generation of Coffee Professionals
Coffee is, above all, a people business. Whether you are handing a cappuccino across the counter or presenting to a purchasing director, success depends on how well you connect. Be polite, approachable and genuinely interested in the person in front of you. Understanding your customers and the world they operate in is what builds relationships that endure.
Preparation matters. If you are opening a café, learn the community around you and what people need. If you are working with a significant account, understand their goals before the conversation begins. Doing your homework shows respect and respect earns trust.
Master the fundamentals first. Learn to make a great latte and a proper cappuccino. That cup is often someone’s first experience of you and your product, so make it count. Get the basics right before attempting anything more complex.
Years ago, someone told me that you have two ears and one mouth, so use them in that proportion. It has stayed with me ever since. Listen carefully, take feedback seriously and remain open to change. You might believe you serve the best coffee in the world, but if people are telling you otherwise, it pays to listen.
Success in this industry comes from patience, humility and care. Keep learning, keep listening and prioritise people and quality above all else. Those principles do not shift with trends or market conditions. They remain constant because they are rooted in something deeper than commerce. They are rooted in respect for the craft and for the people who sustain it.
