REGENERATION
“DURING THE BUILD WE TRIED TO THROW AWAY AS LITTLE AS POSSIBLE. THE HOLES CUT OUT OF THE ROOF FOR VENTILATION ARE USED FOR THE HEARTH”
open according to the direction of the wind and the temperature inside. The kitchen is electric only, and the coffee machine is the most environmentally- friendly on the market, working out the busiest periods and adjusting the boiler accordingly. Both solar thermal and photovoltaic heating are used to generate electricity, and there is an air source heat pump. Harvested rainwa- ter is used to fl ush the toilets. “During the build we tried to chuck away as little as we could,” says Drury. “The holes cut out of the roof for ventilation are used for the hearth of the fi re, for example, and the offcuts from the leaves on the ceiling were also painted and used.” Devon fi re specialists, Rung Heating, supplied the café’s fl ue, which is highly specialised. Eden worked with local companies Bardon and Goonvean
58
to create the fl oor, which is made from polished concrete containing recy- cled aggregate. The seating is a mish mash of wooden chairs set around tables made by a local joinery work- shop, which only uses locally-sourced materials. All the chairs, and the small children’s benches, were bought on eBay and “re-loved.”
THE CONCEPT With community at the heart of the concept, the brief of the café is to be more than just a place for eating and drinking. With this in mind the team are looking for involvement from locals. People are encouraged to bring their homegrown produce to sell to the café, to be used in the café’s dishes or sold on to other customers. The team is fi zzing with ideas. Drury would like to see fi sh sellers being
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Children are welcomed with activities, toys and a dressing up box
a regular feature, as well as outside cooking in pizza ovens during the sum- mer, and potentially bike hire, since St Austell links up with various cycle trails. There are plans, further down the line, to open the kitchens up for other entrepreneurs and for the local college to run a restaurant night. There is a DJ booth, which locals will be encouraged to try their hand at, and local bands will be able to perform. At the moment the café opens late on Wednesdays – which is student night – Fridays and Saturdays. “It’s a work in progress and it’s not going to stop,” says manager, Dan Bull. “We want to take on board ideas from the local community and refl ect them in its operation.”
As is expected of an eco café, the food is organic, locally-sourced and seasonal. Bull knows where everything
ISSUE 2 2011 © cybertrek 2010
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