Founded in 2018, The Hatch began as a simple takeaway coffee spot, which has grown into a vibrant community hub here in Leigh on Sea. Housed in a historic foundry building, just a short walk from the seafront, we offer specialty coffee, as well as handcrafted cocktails and pizza in a chilled atmosphere. Our unique setting – featuring an original Southend pier train carriage – makes every visit a treat. As a family-run business, we’re passionate about great food, drinks, and bringing people together.
It wasn’t pretty – rusting corrugated iron, leaking everything, sand on the floors. What is now The Hatch has definitely had some up and downs. Originally, it used to be a successful and creative foundry, but when it closed, it began to fall apart. However, after some inspired design and a lot of hard work it was brought back to life to become The Lynn Tait Gallery. The gallery was a much loved and popular destination, people would come from all over to collect the postcards, and pick up gifts, and other bits and bobs. But, after Lynn passed away, the family knew they couldn’t instil the same magic that she brought to it, and after much deliberation, The Hatch was born.
It was never meant to be a full cafe – let alone a pizza place with evening events. The plan was just to serve coffee and soft serve ice cream from a hatch in the garden, and then rent out the space to locals who needed a space to create. Well, as Mike Tyson says, everyone has a plan until they get punched in the face, and our punch in the face was the overwhelming desire of our customers to come inside and have their coffee in the glow of the pier train. How could we say no to that. Since then, The Hatch has evolved and expanded, adding more food to the menu, getting a licence, and now pizzas, cocktails and events. Did not see that coming.
But it’s slow evolution has meant that we have been able to adjust to the needs and wants of our customers – we aim to keep it super friendly, nice and chilled, and welcoming for everyone – families heading to the beach, friends who crave a perfectly brewed coffee, or dog walkers getting out of the rain. We made it for the community – and that’s how it’ll always be.
Starting out life on Southend pier, Carriage 21 was sold by Southend council in the seventies to a Welsh farmer, who had big plans for it to run along the seafront in Llandudno. Happily for us, his planning application was denied, and it was left to decay in his field. Until it was spotted by my eagle eyed mother and father on a trip to see my grandparents nearby. Within an hour my mother had bought it – we were wondering where she was planning on putting it, but she knew what she was doing. She had her eye on the dilapidated foundry in the Old Town, and could already envisage it, returned to its former glory, as the background to her soon to launch gift and craft shop. A fair bit of construction and 9 months of restoration in its new home, and it was ready for the Lynn Tait Gallery to open. It has sat there ever since – an old icon creating a new destination. It’s still a working train – every year it becomes the polar express and home to Father Christmas’ grotto, but day to day, it’s a surprise for our new visitors, and a warm welcome back for returning ones.
‘We should do pizzas in The Hatch’ – well that was easy to say. Bit harder to do if you’re going to do it properly – which of course is exactly what we wanted to do. So. Much. To. Learn. Obviously the kit bit was fun, what’s not to like about finding out about ovens, peels, and dough mixers. That was great. But dough – that’s a different ball game altogether. Hydration levels, temperatures – at multiple different times: like when you’re mixing, when it’s resting, when it’s bulk fermenting, when it’s balled, when you need it ready to bake, when it’s been waiting a while to be ready to bake. It’s a dark art, that’s for sure. And then the baking itself, how is the dough behaving, how much moisture is there in the air, what’s the room temperature. Cor – it’s a lot. Anyway, we’re still learning, but we’ve got it perfectly consistent now. The tips and tricks have been pinned down, and we’re rocking some amazing pizza – using the best ingredients. Brilliant combinations of toppings, all expertly made. You need to try it.
Hours
Coffee
Mon – Fri | 8:30am – 4pm
Sat – Sun | 8:30am – 5pm
Cocktails*
Fri – Sat | Midday – 10pm
Sun | Midday – 5pm
Pizza **
Fri – Sat | 4:30pm – 9pm
* Please check in case there is a private event
** Kitchen closes at 9, stick around for drinks
