A neighbourhood café people feel belongs to them.
A familiar place for coffee, conversation, work and unhurried meals.
About Moss & Ember
A café built for the rhythm of the neighbourhood.
Thoughtful coffee and food, warm service and a room where people feel comfortable staying a little longer.
Why we began
Natural, modern and personal — without becoming formal.
Sophie Bennett created Moss & Ember after more than ten years in independent hospitality. She wanted a café that could move naturally through the day: quick coffee in the morning, relaxed lunch, quiet work in the afternoon and the occasional evening gathering.
The idea is simple. Every ingredient, supplier and menu choice should have a reason, while the experience should remain easy and welcoming.
Make everyday hospitality feel considered.
Careful preparation, seasonal ingredients and service that remembers people.
Smaller, better and connected locally.
A focused menu, responsible choices and meaningful collaborations.
The team
Different expertise, one shared standard.
Sophie Bennett
Founder & General Manager
Ten years in independent hospitality, overseeing operations, experience, events and community partnerships.
Daniel Costa
Head Barista & Coffee Lead
Eight years in speciality coffee, from espresso and grinder calibration to filter brewing and latte art.
Maya Thompson
Head Chef
Seasonal brunch, baking and vegetarian cooking shaped by experience in London and Brighton kitchens.
Alex Morgan
Front-of-House Supervisor
Reservations, private events and a relaxed, friendly and efficient everyday service.
What matters to us
Quality without fuss. Responsibility without theatre.
We keep the menu deliberately concise so the kitchen can change with the season, reduce waste and pay attention to each plate.
We work with nearby artists, florists, ceramicists and producers, and choose small suppliers where the relationship adds real value.
Reusable, recyclable or compostable takeaway packaging, careful stock planning and practical waste reduction are part of daily operations.
Vegetarian and vegan choices are developed as proper menu items, with clear allergen information and thoughtful alternatives.