Coffee ‘100% important’ for Magdalen Arms
Praised Oxford gastro pub goes for Gaggia traditional espresso machine
Florence Fowler and her partner chef Tony Abarno have transformed the Magdalen Arms in Oxford from a rundown boozer to a hugely popular pub eatery which regularly wins plaudits from the critics. The ratio of food to wet sales is about 70:30 and coffee is a key component of their success. “Coffee is 100% important for us – you can’t finish off a great meal with a rubbish cup of coffee,” says Florence Fowler.
The coffee machine she chose was a Gaggia GD, a traditional, professional automatic espresso unit with modern features and designer lines. “That’s my baby – I love it to pieces,” she says. “It’s red and has a real 1950’s look, which ties in with our shabby chic, Parisian brasserie ambience. But it’s also very modern and, of course, it makes great coffee.”
Tony Abarno is Italian and was trained by Italians. The Magdalen Arms’ menu is a mix modern British with an Italian twist, “It’s hearty and rustic – we focus on flavour and ingredients rather than what the food looks like,” says Florence Fowler. “Handmade pasta is always popular, but then so is the Hereford beef, whether it be served as steaks, ribs or pies – and everything is accompanied by our beautiful Italian bread.”
Like the food menu, the coffee menu focuses on quality and flavour and stays simple. “We offer cappuccino, Americano, latte and espresso. We’ll do a mocha if pressed! A lot of our customers have coffee, especially after a meal. We tend to serve more after lunch than dinner, but the after-dinner coffees tend to be more of the milky varieties. We also have a few regulars that come in for early morning coffee from around 9.30am.”
Typically the pub serves up to 1,000 customers a week, with peaks at Sunday lunch (around 150) and Saturday night (160). Busy periods can put pressure on staff, including coffee service. The Magdalen Arms’ Gaggia GD is a two-group unit that can serve up to four espresso shots at once. Its 13 litre- boiler means it has plenty of capacity – it can produce up to 300 espresso shots per hour.
The GD machine has a variety of features to ensure quality coffee, such as the autonomous heating system for each chromed brass group head. This not only guarantees a consistent temperature in every espresso, it also means that each nozzle runs independently, maximising speed and quantity of coffee production throughout the day.
“We give staff full training on the Gaggia, though it’s not hard to operate,” says Florence Fowler. The GD has the latest coffee making technology and its electronic control panel is simple and direct, so even new or casual members of staff can make perfect coffees during peak service.
The Gaggia was supplied by coffee specialists Rich Coffee, who also supply the pub with coffee beans. “They got us a great deal and were very helpful,” says Florence Fowler.
The Magdalen Arms is Florence and Tony’s first restaurant. “We’re coffee snobs and always wanted a Gaggia. Whether it’s the fab food that Tony cooks, the beer or the coffee, we try to ensure that our customers have the best we can give. That’s why we’re so busy.”
Magdalen Arms: www.magdalenarms.com
Rich Coffee: www.richcoffee.co.uk
“Powerful and reliable, with low running costs, Gaggia coffee machines are an ideal choice for bars, cafés and restaurants. “
“We have over ten years of experience with Gaggia in Ireland, where we’ve built the Gaggia brand to be one of the market leaders. We’re dedicated to putting our customers’ interests first, delivering a service that maximises your return from your machine. Our customer-centred approach ensures that your Gaggia machine is working at its best for your business.”