Meanwhile, they were joined by Becky and Johnny, who help manage the café. Both couples plan around tides and school times to get to work; there’s a futon in the room upstairs, just in case.
Victoria and Becky produce the delicious home-made cakes, the bread comes from artisan bakers Bread & Roses in Alnwick and they reckon that ‘about half the menu is vegan - not intentionally, just because that’s what we make.’ Andrew’s sister makes fudge just around the corner and his cousin has started a gelato business.
The tiny roaster is long gone and so is its 1kg replacement (‘I was roasting in the garden shed four days a week, 12 hours at a time’), supplanted by a 10kg Turkish monster. Originally, Andrew was roasting 800 kilos of beans per year. Now they get through 10 tonnes of fair trade, sustainable coffee, roasting in the café’s yurt.
‘Holy Island is really special,’ he says, ‘I’m not exactly local, I wasn’t born here, but I feel I belong. I think a lot of people do. I surf, and I’ll be sitting in the water waiting, just looking at the coast or the horizon - and there’s just no better place, really.’