Wyevale Garden Centres' (WGC) Coffee Ground coffee shop concept has won an award in the Restaurant and Bar Design Awards.
Coffee Ground, which took the accolade of Best Restaurant or Bar in Another Space, UK category, won in a process that included more than 1,000 entries from over 70 countries.

The Restaurant and Bar Design Awards are now in their seventh year and they are the only awards in the world dedicated to recognising the care and consideration given to the design of food and beverage spaces.

This year's judging process included leading architects, designers, brand directors and chefs from all over the world.

WGC's Coffee Ground concept was launched in September 2014. The idea is to use space within garden centres to offer customers a wholesome shopping experience with an exceptional food and beverage offer.

All the coffee is organic, Fairtrade and Rainforest Alliance certified and all beans are hand-picked, roasted and ground every time a coffee is ordered.

WGC is the only coffee shop group in the UK to roll out micro roasting. It has the first automation designed for a 1kg roaster, meaning it can roast in small batches throughout the day, adding theatre to the roasting process. WGC currently has exclusivity on this new technology.

Care is also taken to minimise impact on the environment, so the coffee grounds are recycled to produce tables, cake stands and compost for UK gardens.

WGC food and beverage director Jason Danciger said: "This award is a testament to WGC's growing credibility in the leisure industry and is recognition of our efforts to strategically diversify our business to cater to our growing customer base.

"We are proud of this achievement and of how far our award-winning Coffee Ground has come since its initial conception. We are delighted that not only is the quality of our coffee praised but also that our design consideration and our innovative use of space has been recognised."

Earlier this year Coffee Ground won in the Menu Innovation and Development Awards for the best New Restaurant Concept of the Year.