How to find us
London School of Coffee is only a five minute walk from Norbiton station, you can catch an overboard train from Waterloo station, full details of train times are available from National Rail Enquiries.
If you are travelling by car please contact us to arrange parking, there are limited spaces available at £10 per day, unfortunately Kingston is not a great place to park due to traffic restrictions, so please contact us if you are coming by car.
If you have flown into Heathrow, you catch buses 285 or 111 towards Kingston, and alight at the Bentalls Centre, Kingston upon Thames, it will take approximately 1 hour. From there it's best to take a 5 minute taxi ride to Princeton Mews, 167-169 London Road, Kingston.
How to get in: on the security keyboard next to the gate press CALL then press 2 and the gate will be opened from the school office, the entrance for which is just inside on the left. If the security keyboard fails, please call us on your mobile phone.
Daisy Rollo
Originating from Cancale a small fishing port in Brittany in France, Daisy's passion for food and the service industry all started at her grand parent's hotel where everyday started with the smell of cafe au lait and warm croissant.
A few years later after developing her interest in wine and working with top chefs in the UK she came across a buzzing place where espressos and lattes where the talk of the time. This place was full of Italians, Spanish, students and business people, her passion for coffee started here and within a few months she was the manager.
After a few years Daisy decided it was time to start her own business and became a freelance coffee trainer. She could then develop her own knowledge by travelling to coffee plantations, meeting the farmers and pickers. This also give Daisy the opportunity to indulge in another passion – film making.
She has made a number of short films detailing the different processes on the farms she has visited. Daisy feels that coffee is an incredible journey with a lot of people to meet on the way and a lot hard work and professionalism to be mastered.
Her role is to make sure she pass on this information to the barista to help them understand the origin of the product and how to get the best out of it.
