In a high street saturated with flat whites and familiar logos, standing out in coffee can feel almost impossible. Yet Leicester’s newest addition, Public, is proving that success isn’t always about what’s in the cup – but who’s behind it.
Speaking over the phone, founder David Hallam is warm, candid and quick to deflect praise away from himself. Public, which opened earlier this year at Canopy on King Street, is the fourth site in a growing Midlands collection that now spans Leicestershire and Nottingham. But for David, growth was never about building a chain.
Picture credit: Public
“It started with a space in Loughborough in 2022,” he recalls. “Big windows, loads of light. We just loved it.
“We wanted somewhere nostalgic – somewhere anyone could come and relax.”
That first site set the blueprint. Public now occupies a former Grade II listed bank in Nottingham, an old arts college in Loughborough, a converted car showroom in Mountsorrel and, most recently, a striking former factory building in Leicester. Character comes first; coffee follows.
“We get offered lots of sites,” David explains, “but the building has to grab us – the light, the acoustics, the atmosphere.”
The Leicester venue embraces its industrial heritage, with exposed features softened by plants, communal tables and an open bakery that brings a sense of theatre to the space. There’s even a greenhouse selling houseplants, reinforcing the calm, wellbeing-led environment the team aim to create.
Picture credit: Public
But when asked what really makes Public different in such a competitive market, David doesn’t hesitate.
“It’s our culture,” he says. “There’s no big secret.”
Picture credit: Public
Having worked in hospitality since 2001, he knows the industry’s pressures all too well. “It’s a slog. We’re very busy – thankfully – but that’s a lot of coffees, sandwiches and pastries every day. And they all need to be prepared with the same love.”
He is particularly keen to highlight managing director Jim Phillips, crediting him as a key force behind the company’s culture and day-to-day operations. Staff are regularly featured on Public’s social media – not as a gimmick, but as recognition of the people who power the business.
“You can’t do it without good people,” David says simply.
While coffee is central, it’s not the only draw. Public’s filled croissants have become something of a signature – indulgent, inventive and made in-house alongside fresh bread, toasties and seasonally changing menus. What began almost accidentally has evolved into a defining feature.
“There are fewer people going to the pub,” David reflects. “They still want to socialise – so they’ll come for a matcha and a croissant instead.”
Picture credit: Public
Public caters to that shift, staying open later than many independents. Evenings bring students revising, friends catching up over kombucha, families sharing pastries. It’s dog-friendly, inclusive and deliberately welcoming to all generations.
There is, however, one boundary: no laptops at weekends.
“We want people to switch off,” David explains. “Everyone works so hard now. The weekend should feel different – more relaxed, more about family.”
During the week, designated laptop areas accommodate remote workers and creatives. But Saturdays and Sundays are reserved for conversation over coffee rather than conference calls.
When it comes to the coffee itself, Public opts for quality without intimidation. Rather than focusing on ultra-niche single origins, the team serve Allpress – chosen for its broad appeal.
Picture credit: Public
“We want something most people will really enjoy,” David says. “It has to suit lots of different tastes.”
It’s an approach that mirrors the brand as a whole: accessible, thoughtful and grounded in community.
Over the phone, David speaks with obvious pride – not just in the spaces, but in the atmosphere they foster. Parents celebrating birthdays, runners meeting after club sessions, grandparents enjoying tea, students working midweek – Public, he says, is designed to be exactly what its name suggests.
For everyone.
In a competitive coffee market, there may be no single secret sauce. But in Leicester, Public’s recipe – characterful buildings, strong culture and a genuinely welcoming ethos – seems to be striking the right balance.
For more information, visit: https://www.ourpublic.co.uk/
