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Glasgow coffee roaster Dear Green is offering frontline workers free coffee - here's how to claim

Glasgow coffee roaster Dear Green is helping to fuel frontline staff with free coffee.

Published: June 8, 2020
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Dear Green is supporting the NHS by donating free batches of freshly roasted coffee for frontline workers across Glasgow.

Anyone with an NHS email address can order from their website to enjoy a complimentary blend of ethically sourced, raw coffee beans from Ethiopia and Brazil. Raw coffee was kindly donated by Falcon Specialty and roasted in Glasgow by Dear Green.

Dear Green have already been supplying  NHS frontline workers with speciality grade coffee and their new initiative will see Glasgow fuelled up as the lockdown measures start to ease.

The Intensive Care Unit at Queen Elizabeth University Hospital were the recipients of the first batch of Frontline Fuel with further deliveries going out all around Glasgow.

Founder, Lisa Lawson, loves the wonderful diversity and quality of flavours of speciality coffee; the never-ending learning curve, the people it brings together and the relationships made locally and internationally.

It’s why she’s decided to show her appreciation for the NHS by offering a small token of frontline fuel for frontline workers to enjoy.

Lisa explains: “Lockdown has been hard for everyone and as the restrictions start to ease, we are so glad that with the help of Falcon Speciality we can give back a little something to the NHS heroes who are on the frontline of the COVID-19 crisis.

“And what’s better than a freshly brewed cup of coffee after a long day?”

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Dear Green was founded in December 2011 and they have been supplying Glasgow and beyond with speciality coffee through wholesale and their cafe, Project by Dear Green in Southblock which is currently closed due to the coronavirus lockdown restrictions.

If you’re a frontline NHS worker, you can order Frontline Fuel while stocks last.

For more information and to order. please visit the Dear Green website.

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Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related as well as hosting Scran, The Scotsman's food and drink podcast.

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