What’s better than one? Definitely two.
After debuting their first ever café on Lower Redland Road, Bristol Bears players Luke Morahan and Jake Heenan will be opening a second Burra on Gloucester Road.
Alongside the club’s head of media Tom Tainton, the duo will be expanding the Burra brand with a new site- and possibly even newer exciting developments in store for the upcoming café.
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The location of Burra 2.0 was also previously home to Café Jackalope, an independent café which was also renowned locally for its coffee and brunch food.
Co-owner of Burra and Bristol Bears winger Luke Morahan spoke to Bristol Live about what to expect in the upcoming launch.
He said, “We decided to open another café on Gloucester Road because we had a lot of people in that area saying how they love coming to Burra but they wished it was closer to them.
“We managed to find a site that we believe we’re hoping to do well at and we are now in the stage of finalising the lease.
“We’re hopefully looking to get in there in the next few months, probably March, if everything goes well.”
Luke and his partners are working to preserve the spirit of Burra into this new café that aims to inspire a sustainable lifestyle through sourcing organic produce and promoting healthy food.
Despite a few barriers, the trio are anticipating another successful debut which they believe will be crucial to the business’s ethos.
“Our foundations will be the same as we try our hardest to be as sustainable as we can, but also our customer service is at the forefront of what we do.
“We want people to have the best experience coming to our café and then keep offering the best quality produce, such as our coffee that we extract locally and other goods that we get from local areas.
“The only difference will be our menu, where our food will be slightly different but fundamentally the same experience you should have in both sites.
“It will still be that fresh Antipodean styled café and we do well anyway but there’s a little bit of restrictions in terms of the site itself and the kitchen capabilities.
“So we will have to be a little bit creative when working with our head chef who is designing the menu for that particular site.”
As Burra continues to progress at its current sole location in Redland, the owners have clarified that there are no further plans to develop other branches in the near future.
Luke said, “We want to focus more on being able to oversee the projects and keeping them where we’re comfortable with.
“The three of us are still inexperienced in this industry so we’re taking things slowly and not getting far ahead of ourselves.
“Our objective is making sure these two sites run as smoothly and provide the best products to our customers.”
As newcomers to the hospitality industry, Luke and his team are eager to continue learning how to build customer satisfaction and enhance the standards of Burra within the two sites.
“We’re just excited about continuing our journey in Bristol which has been an experience for us.
“We hope that people are enjoying our brand and that they can support us. The feedback over the last 12 months has been fantastic and we wouldn’t have been looking for another site had we not gotten the backing from the local community.
“We’re overall happy that people are getting behind us and it really does give the validation that we’re actually doing the right thing.”
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