Our Story
A tale of seven gingers!
How did it all start? Take one freckle-faced ginger, raised by parents who owned a village store (Hambleden, still going strong) who grew up, had a lot of other small gingers and wanted to combine her love of baking and some autonomy over her working life.
I’d had a good introduction via the wonderful National Trust cafe at Pollok House in Glasgow, and the most wonderful mentor in Fiona McLean. I got the cafe bug. People, a team, baking and lovely surroundings. A couple of house moves & cafe jobs later I we found the perfect spot here in Eyam in the beautiful Peak District.
VG was born - our son George was 8 the day before we opened in August 2012. All the family were involved, cleaning, painting, organising, baking and finally the doors opened.
Our Values
Mum's fierce work ethic!
Our values of quality produce, being environmentally conscious, working with like-minded folk and supporting other micro-businesses were key to our business and the joy of the past 10 years has been the folk I’ve met along the way including our wonderful regulars who are so vocal about what our tiny space means to them.
All of our children have been part of our business, learning the ropes and carrying on with my Mum’s fierce work ethic which has definitely been handed down to them. They can all make a pretty mean flat-white and aren’t afraid to get into the kitchen.
Without them, and the rest of our tiny team we wouldn’t be here 10 years on.
Our World
Comfort in the familiar
Whatever is going on in the world around us there’s comfort in the familiar, the warmth on your hands as you wrap your fingers round your cappuccino, a cherry scone warmed through and the hum around you of folk chatting, catching up, writing, working and refuelling.
Whatever your reason for popping in you are so very welcome to our cosy cafe.
Warmest wishes,
Sara & the VG family
PS - The biggest of thanks to my other half Richard, without whom there would have been no VG. He is the Xmas Tree fixer, the driver, the shopper for missing ingredients and the one who has kept the show going at home when I’ve been here.
Team VG
