Upside Down Coffee
Tom Grieve, Cinema Editor
Upside Down focuses on three things: coffee, food and plants. Spawned from a chance meeting at the all-Lancashire Connect Four championships, this café-cum-plant-shop is the brainchild of Ryan Green and Rob Gomm. Combining Ryan’s espresso expertise, honed in his family’s café, with the skills Rob gained during his catering apprentice, the pair launched Upside Down in the belief that there’s more to Blackpool than beach balls and penny arcades.
Spawned from a chance meeting at the all-Lancashire Connect Four championships, this café-cum-plant-shop is the brainchild of Ryan Green and Rob Gomm
The space is light and modern, with exposed brick combined with green plants — available for you to buy and take home — and hairpin legs, wrapped up in a fashionable orange and teal colour palette. The menu is usually plant based or vegetarian, with a low-waste policy leading to experiments with preserved, fermented and dehydrated ingredients. Not that it’s overly pretentious. Instead it is filled with fresh and filling combinations such as chickpea pancakes with aubergine, courgette and chickpea curry, or the kimchi and cheese sourdough toastie accompanied by a salad featuring tomato, cucumber and chilli.
New for 2020 is a partnership with Brooklyn coffee shop Sey — voted best in the States by Food & Wine magazine.
Coffee lovers are in for a treat too with Upside Down partnering with various prestigious coffee brands, from Brooklyn coffee shop Sey — voted best in the States by Food & Wine magazine — to Margate’s Curve and Cornwall’s Origin. Tea drinkers aren’t neglected either, with a curated selection on offer from London-based brewers Canton. Both are joined by specialty hot chocolates and fruit-based sodas. There is also Irn Bru, because, well, this is Blackpool and apparently Ryan likes Irn Bru.
