At Caravan we aim to achieve one basic objective: That our guests are happier when they leave Caravan than when they arrive.
Our company culture and employee happiness is key to our development and success. We champion fairness, equality, diversity, respect for each other, creativity and learning, values and a sense of belonging. At Caravan we believe in LOVE. We are committed to everyone feeling that they belong and we champion inclusion. We are a TEAM.
All aspects of what we do are hugely important; the food and drinks, the cool warm atmosphere, roasting the perfect coffee and delivering it all with casual excellence.
Our food concept is “well-travelled”, which means that whilst the food we use is local and seasonal, we take influence from our travels and combine international flavours to create dishes with bold, interesting flavours.
Our menus are designed with an emphasis on small plates designed for sharing. This dining concept lets the guests choose from a great variety of small plates enabling them to maximise their dining experience by trying a number of dishes rather than the traditional starter/main concept.
Coffee roasting and careful sourcing is a huge part of our story. We roast small batches of beans daily on our Loring roaster using beans sourced from around the world. We source green coffee from single farms and estates in the speciality coffee market where the focus is quality, provenance, sustainability, freshness and fair relationships with the growers.
In June 2024 we became B Corp certified - which is a pretty rare feat for restaurants! Our inclusion is down to things like our sustainable coffee sourcing programs, energy efficient roasting and charity partnerships, including our Female Producer Programme, which see's us source at least 50% of our coffee from women - owned farms.
-
Industry
-
Restaurants
-
Company size
-
501-1,000 employees
-
Headquarters
-
London, England
-
Type
-
Privately Held
-
Founded
-
2010
-
Specialties
-
Small plates, Well-travelled food, Caravan Coffee Roasters, Casual dining, Weekend brunch, House-made sodas, tonics, komucha, shrubs & cold-press juices, Off-grid wines, and Sustainable
