The workshop aims to get operators and chefs thinking differently about coffee and the impact it can have on both a menu and the wider dining experience.
Hartnett said: “Since working with UCC Coffee and its extensive range of coffees, I have learnt that flavour profiling is as complex as it is with chocolate and wine – each individual origin has very distinct characteristics.
“Coffee needs to be expertly handled to get the best results, the same way any kitchen uses raw ingredients. It's been very interesting to work on food and coffee pairings, and explore how different the food experience can be when it harmonises with the coffee."
The hands-on, two-hour workshop, covers single origin chocolate and coffee pairing and how a simple change of ingredient in a cake or dessert can either complement or clash with a coffee.
The workshop also provides insight into the coffee industry, the profit potential from getting the offer right, an overview of the journey from crop to cup, as well as a hands-on session on how to brew coffee to a recipe.
Phil Smith, head of category and insight at UCC, added: “Coffee sales have doubled in the UK over the last six years, making it a significant profit driver for operators.
“As coffee is the last thing that customers experience at the end of a meal, done right, coffee can be a high GP sales opportunity for restaurants. We’re working with Sarah as she’s at the top of her game and really understands how products can work well together.”
The workshop will run regularly throughout the year, with the sessions being held at Artisan Coffee School, Ealing, from early November. The team will also be delivering mini-sessions at the Restaurant Show (3-5 October).