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New Blackpool coffee shop brings investment and jobs

A couple from London have set their sights on helping the regeneration of Blackpool by opening a new high-end coffee shop and bake-house called HIVE in the seaside resort.

£200,000 has been invested into a site on Church Street opposite the Winter Gardens, by Portland & Barfield Ltd, a company owned by David Worsfold and Jon Parks who want to build on the concept of the ‘quality corridor’ in town.

Their objective is to create a ‘foodie’ destination that will complement the visitor experience for Conference Centre users.

The opening of HIVE will also see 12 new jobs being created. David Worsfold, director of Portland & Barfield said: “Our intention is that we’ll develop our people as they’ll be our greatest asset. We want to be known for exceptional customer service and investing in our people will make sure that happens.

“HIVE will also be fiercely independent as consumers want a product that isn’t mass market. Their tastes are changing and an ethical business using locally sourced produce is becoming the preference.

“I’d like to thank Blackpool Unlimited and the Council for their encouragement, advice and guidance in helping this venture come to fruition.”

The company was advised by commercial property expert, Martin Long, partner and Head of Napthens’ Blackpool and Fylde office and who is also Chairman of the Blackpool Business Leadership Group. He said, “It is great to see even more investment coming into Blackpool and for a former neglected site to be refurbished to such a high standard.

“This new business will further complement the ongoing regeneration of the town centre and David and Jon can be added to the growing list of local business people who are demonstrating their confidence in the future growth of our town. They have so much enthusiasm for Blackpool and I can see that this new venture will be a roaring success.”

The businessmen have a three-year plan for the building. Jon Parks, director and who is originally from Blackpool added: “In the first year of operation we will establish the coffee shop and then in the second year, we’ll develop the first floor as a business lounge and entertainment space. Year three will see us create an innovative service office space.

“Our overall strategy is to expand the business to where we are delivering artisan food courses to the point of delivering a wholesale trade service.”

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