Dunk

speaker

907 appearances 4 recordings 1 series first heard Apr 2026 last heard 14 May

Dunk’s voice in public audio — every appearance, attributed to the second.

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recordings per month · last 12 months

Recordings per month over the last 12 months — 4 in all, peaking in May 2026 with 2.

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Not For Radio · 675: Clean Tomatoes · 17 Apr 2026 podcast

It seems to be that everyone's getting away from the traditional turn up.

And in a world where everyone wants everything the way that they want it and exactly how they want it and they're not willing to have it any other way, this flies in the face of everything and may be a proper cultural change marker.

I mean, possibly.

We'll see.

I mean, the big plan, and Charlie can back me up, is we were going to be wearing bear suits, swearing at people, serving our flat whites.

So, I mean, we had a big destination up front, which was our pop-up at Tonal Corps Road.

And that was a singular focus.

That's where we were going.

And then when we hit it, we were like, oh, shit, what's next?

So behind the scenes, we've been trying to work out what next is like, is this going to work as a long term business proposition?

So that's what we've been doing the last few months is trying to figure out where it's going to be bricks and mortar space, serving coffees as fast as we possibly can to the highest possible standards.

Because you can't do one thing, do it really shit and expect people to show up week on week.

You do one sale, you've sold one thing, you repeat business, you've got customers.

And that's what we're trying to build towards is a sustainable model where we have customers.

But whilst we're doing that, we're trying to figure out what are those little things that we can do in between that keep building the brand and keep people interested and also allows us that time to develop that perfect flat white.

We did a fair bit of research and about, was it 30, 40% of people of a morning in London drink a flatty.

So what's the process at the moment?

Because you want to automate it and have it, without it being roboticized necessarily, there still needs to be the human touch to it.

So you've got the best practitioners, the best baristas, and the best ingredients to make the best product.

Because like you said, if you do one thing, you've got to do it fucking well, because otherwise you'll have the flat white and then get told to fuck off.

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