THE PEAR-FECT PAIR
“We’re not officially dog friendly indoors,” Glenn explains, “but people love bringing their pets. And every dog that visits gets a wee tub of chicken. It’s a hit.” That same people-first ethos led to their boldest move yet: opening a second business. When the beloved Herald’s 22 site became available in early 2025, Glenn and Adam didn’t hesitate. “It might have sounded mad, opening just 500 metres from The Pear Tree,” laughs Adam, “but we knew Coleraine had room for something different again.” Rather than create a copy, they built something new. “We decided The Orchard would focus on hot food and dinners, fry-ups, roasts, chip shop favourites, desserts,” says Glenn. “And it’s a much bigger space, with 98 seats inside and another 10 outside.” They took over the lease on January 1st, underwent a full renovation, and opened just one month later. “We changed everything, the interior, the menu, the vibe,” Adam explains. “But we also kept the Herald’s favourites so long- time customers would still feel at home.” Six months in, it’s clear the gamble paid off. “Sales are rising, new customers are coming in, and the feedback’s been great,” says Glenn.
Still, success hasn’t come without challenges. The Pear Tree opened just 18 months before COVID hit. “We had to throw in all our personal savings to stay afloat,” says Glenn. Then came the cost- of-living crisis, with rising food, energy, and staff costs putting even more pressure on small businesses. “It’s scary and stressful,” Adam admits. “But we get through it because there’s two of us. We lean on each other, share the pressure, and celebrate the wins together.” Despite it all, they’ve built something to be proud of. “We now employ 20 people locally,” says Glenn. “And after seven years in business, running two cafés with a loyal following, that’s a milestone worth celebrating.” Along the way, there’ve been many standout moments: live music nights, wedding catering, even outdoor BBQs. “Our busiest day ever was the 12th of July this year, the highest sales in both shops,” Adam shares. “It felt like a real turning point.” So what’s next for Coleraine’s café kings? “We’re always thinking,” says Glenn. “Late night openings are something we’d love to try, but there’s work to be done on getting people out in the evenings. And a third location? Definitely something we’re open to, it just
has to be the right one.” Until then, you’ll find Glenn and Adam where they’ve always been - in the thick of it, working the floor, greeting customers, and keeping two of Coleraine’s most- loved cafés running with passion, positivity, and a whole lot of heart.
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