Community reporter Josie Armitage met Ben Hicks at The Mill Kitchen to chat about the success of the cafe and social hub in the heart of Farsley.
Local businessman Ben Hicks combines his hospitality expertise with a passion for community to make The Mill Kitchen one of Farsley’s most popular destinations for coffee, brunch and freshly baked treats.
Ben took over The Mill Kitchen at Sunny Bank Mills on 2 April 2022, shortly after COVID restrictions ended. Since then, he has focused on building on the café’s strong reputation while creating a welcoming community space for customers from across Farsley and beyond.
How did you come up with the idea for your business?
Although Ben had worked in hospitality operations since the age of 16, owning his own business had never been part of the plan.
Living locally and with children attending school in the area, he was already a regular visitor to The Mill Kitchen.
Ben said: “I used to come here with my family or sit and work with a coffee. I always admired the business and could see its potential. I often thought I’d love to get my hands on it one day, but I never really imagined owning my own place.”
After spending 23 years with the same employer, the pandemic caused Ben to rethink his future.
He said: “COVID changed the way I worked. There was a lot of travel and I was tired of that lifestyle. Then I saw an advert aying the business was for sale.”
After discussions with the previous owners, Ben agreed to purchase the café.
Building on what customers already loved
Ben knew customers already valued The Mill Kitchen’s coffee, breakfasts, brunches and pastries, so he wasn’t looking to reinvent the business.
Instead, he focused on improving the customer experience.
Ben said: “The food and drink offering was already great. What I noticed was that the customer journey wasn’t always consistent. Some days you would get your food before your coffee, some days you might wait 40 minutes for a sandwich and other days five minutes.”
Drawing on his operational experience, Ben introduced systems and processes to improve consistency and service.
He said: “A lot of our customers come in several times a week, sometimes twice a day. We wanted every visit to feel welcoming and reliable. It’s about creating a warm environment where people enjoy spending time.”
A café at the heart of the community
Today, The Mill Kitchen serves a wide variety of customers.
From parents dropping children at school and young mums meeting friends for coffee, to people working remotely, local business employees on lunch breaks and families spanning three generations, the café has become an important social hub.
Ben said: “The variety of people who come through the doors is incredible. That’s what makes this place special. We try to make sure there’s something on the menu for everyone.”
The menu combines traditional favourites such as a Full English Breakfast with more experimental dishes including Crazy Hash and Peach Cobbler French Toast.
Accessibility is also important, with a wide range of vegetarian, vegan and gluten-free options available.
Alongside the core menu, seasonal specials are introduced throughout the year.
Ben said: “We change our specials regularly and always include a vegan option, a vegetarian option and something different. Our bakery and kitchen teams are encouraged to come up with ideas and try new things.”
The benefits of running your own business
One of the things Ben enjoys most is being able to respond quickly to new ideas and trends.
The business employs 23 people, including full-time and part-time staff, many of whom are experiencing their first job.
Ben said: “It’s rewarding but also quite daunting because you’re responsible for people’s livelihoods. At the same time, you can make changes immediately if something needs improving.”
Recently, a trend for a sourdough toast and jam cookie caught his attention.
Ben explained: “We have our own bakery on site. We spoke about it with the team and within a day it had been developed, baked and added to the menu. That’s one of the exciting things about being independent.”
The challenges facing hospitality businesses
While The Mill Kitchen continues to be busy, Ben says the hospitality sector faces significant challenges.
He said: “The biggest challenge is staying innovative while managing rising costs. We want to provide quality food, good service and pay our staff fairly, but everything has become more expensive.”
Recent increases in wages, National Insurance contributions, business costs and supplier prices have all impacted the sector.
Ben added: ‘We want our staff to earn a decent wage and have a decent life. At the same time, we have to make sure customers still feel they’re getting good value for money. It’s a fine balance.”
Despite these pressures, The Mill Kitchen remains committed to quality.
Ben said: “Everything is prepared fresh on site. We don’t buy products in ready-made. The ingredients, labour and care that go into what we serve are reflected in the food we put in front of customers.”
Looking after the team
Ben believes staff retention is about much more than wages.
The business offers free food and drinks during shifts, staff discounts, gym memberships through a local fitness provider and regular social events.
Ben said: “People like working with people they like. We try to be fair and consistent with everyone. We celebrate birthdays, organise nights out and make sure staff feel valued.”
Giving back to Farsley
Community involvement remains an important part of the business.
The Mill Kitchen supports local events including the Farsley Festival, Christmas Light Switch-On and Lantern Parade.
One fundraising initiative saw The Mill Kitchen’s mobile coffee cart team up with Farsley Fire and Smoke, with all proceeds donated to the festival.
Ben said: “It’s important to give something back. The community supports us and we want to support the community too.”
What’s next?
For now, Ben’s focus is firmly on maintaining the high standards that customers have come to expect.
Rather than expanding to multiple sites, he wants to continue developing the business at Sunny Bank Mills.
Ben said: “We’re already a busy establishment. The goal is to keep doing what we’re doing well, continue improving where we can and make sure we’re here for our customers for many years to come.”
To find out more, visit The Mill Kitchen on Facebook.
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