Liverpool’s vibrant culinary scene welcomes a new addition that promises to tantalize taste buds from day to night. Switch CoffeeBar – the brainchild of Liverpool native Jon Dunnington – opened its doors this month, offering a unique concept that seamlessly transitions from serving coffee to crafting tantalizing cocktails as the sun sets.
Located in the heart of Liverpool’s Wolstenholme Square, Switch CoffeeBar is poised to become a hotspot for caffeine connoisseurs and cocktail enthusiasts alike. Drawing inspiration from Dunnington’s experiences split between his hometown and New York City, Switch CoffeeBar aims to infuse the energetic vibes of the Big Apple with Liverpool’s own unique flair.
During the day, patrons can indulge in expertly brewed coffee made from responsibly sourced beans, setting the stage for productivity or leisurely catch-ups. But as evening descends, Switch CoffeeBar undergoes a remarkable transformation, evolving into a dynamic cocktail destination. Guests can expect to be transported on a journey of flavour with a globally inspired cocktail menu, featuring innovative coffee-infused libations paired with upbeat music to elevate the atmosphere.
One standout feature of Switch CoffeeBar is its unwavering commitment to sustainability. From sourcing coffee beans responsibly to prioritizing eco-friendly packaging, the establishment is dedicated to minimizing its environmental footprint. Notably, used coffee beans find new life in the form of inventive cocktails, showcasing a dedication to creativity and waste reduction.
Joe Jackson, the operations manager of Switch CoffeeBar, expressed excitement about the unique concept, stating, “Switch CoffeeBar is forging the gap between day to night; from coffee to cocktails. By 5pm, we’ll make quite the transition to ramp up the atmosphere, taking our guests from day to night with an obvious ‘switch’ and the introduction of our coffee-based cocktails. We can’t wait to reveal more and show everyone exactly how we’ll be doing that from the interior to the music and menu.”