Drink
HUMBLE BEGINNINGS...
Stray’s started out as a coffee shop in 2003 and over the following 20 years, we came to outgrow our building on Middlegate.
We still use our own sneaky blend of 3 different arabica and robusta coffee beans, to create an outstanding espresso, which is then tweaked by our baristas to create the best coffee in Newark. From 2024, our new home is the amazing Ossington building, set on the banks of the River Trent, opposite Newark Castle. Our new site with open kitchens means you can also enjoy a wide range of delicious food and creative cocktails, seven days a week…
Our Drink menu continues with our extensive Cocktail menu. Our mixologists create each drink from scratch, using top quality spirits, served in elegant glassware.
Talking of spirits, Colby came up with Lady Ossington, a mocktail to appease the ghost of the original owner of the building, who apparently hated alcohol, hence naming the building The Ossington Coffee Palace…
Did you know?
- Our baristas start their day calibrating their coffee grinder, to make sure the espressos extract at 27 seconds
- We use Alpro Oat and Soya Barista dairy alternatives. charged at a nominal cost – we’ve found them to be the best option for great taste and consistency, without the bovine elements
- We’re happy to customise your coffees for you. Extra hot, stronger, weaker, wet, dry or anything else. Just let us know when you place your order
- If you like you latte strong, just ask for an extra shot when you place your order. There’s a sensible increase to the price and your drink will be noticeably stronger
- If you order your coffee with skinny milk, it will taste much stronger than if it were made with full fat milk, due to the lack of fat in the milk. If you find your coffee is too strong with skimmed milk, let us know and we can either make it with semi-skimmed, or just shorten your espresso shot slightly for you
- Our beans are roasted in small batches, every week, so you know your brew is supremely fresh!
- We use fresh milk for every coffee – none of this heat it, use it – add more cold, heat it, re-use it, add more cold, heat it and so on
- We believe every coffee should be served with a biscuit – the devil’s in the (small) detail
- When we’re busy, we’ll tell you roughly how long the wait is going to be – we know waiting is a pain, but this way, it’s your choice – and it’s always worth the wait!
- We use a really expensive grinder, which spins at just 500rpm, to make sure your beans are ground gently, without getting them hot. This allows us to extract maximum flavour, with minimum bitterness
- We only let trained baristas make your coffee. They all undergo assessment by our co-founder Mat