From Passion to Prestige: How MatchaMochi Earned One of Britain’s Highest Food Honours

From Passion to Prestige: How MatchaMochi Earned One of Britain’s Highest Food Honours

Sometimes the biggest achievements begin with the simplest ingredients.

For the team behind MatchaMochi, tucked away inside The Brew Eagle House, a passion for food, an unwavering commitment to quality, and years of self-taught baking have culminated in one of the UK’s most prestigious culinary recognitions: a 3-Star Great Taste Award for their original Basque Cheesecake.

Out of more than 15,000 products entered into this year’s Great Taste Awards, fewer than 2% receive the coveted three-star accolade, the highest award possible.

Even the team themselves didn’t see it coming.

“We thought maybe we’d get one star, and that would already be amazing,” laughs founder Raymond. “When we heard we’d been awarded three stars, we were completely shocked.”

The recognition has also earned MatchaMochi a place in the prestigious Golden Fork Awards, where the very best Great Taste winners compete for the industry’s highest honours, with the final results announced later this month.

For a small independent café, the recognition represents far more than an award. It’s validation for years of experimentation, perseverance and a belief that exceptional food doesn’t need to come from a large kitchen or a famous name.

More Than Just a Cheesecake

While Basque cheesecake originated in Spain, MatchaMochi’s version tells a different story.

The café was founded with a simple mission: introducing familiar Asian flavours to Western desserts in a way that feels approachable, comforting and beautifully balanced. Ingredients such as matcha and black sesame, staples throughout East Asia, are transformed into handcrafted desserts that celebrate both cultures.

“Our concept has always been about bringing Asian ingredients into desserts that people here already know and love,” Raymond explains. “It’s really about bringing East and West together.”

That philosophy extends far beyond flavour.

Rather than chasing bold sweetness or dramatic contrasts, every recipe is built around one guiding principle: balance.

“In Chinese culture, balance is everything. We don’t want something that’s too sweet or too rich. Even the greatest compliment someone can give a dessert in China is, ‘It’s really good because it’s not too sweet.’”

It’s this thoughtful restraint that Raymond believes helped their cheesecake stand apart.

Creamy, yet light.

Rich, yet delicate.

Sweet, but never overpowering.

Built on Passion, Not Professional Training

Perhaps the most remarkable part of MatchaMochi’s story is that the entire bakery team is self-taught.

Every recipe has been developed through years of experimentation, curiosity, and a genuine love of food.

“Whenever we travel, the first thing we look for is good food. That’s just who we are.”

Rather than relying on formal culinary training, the team has refined every recipe through experience, continually adjusting flavours and techniques until each product reflects exactly what they want customers to experience.

The Great Taste Award is, for them, proof that passion and craftsmanship can stand alongside formal expertise.

“The award gives us confidence. We always believed our cheesecake was good, but having it recognised by such a respected organisation means a lot.”

Finding a Home at The Brew

Since opening inside The Brew Eagle House last September, MatchaMochi has become a familiar part of daily life for members and the wider local community.

What initially seemed like a challenge, opening a café inside a coworking space rather than on the high street, quickly became one of the business’s greatest strengths.

“At first we worried people wouldn’t realise there was a café here,” Raymond admits. “But what we’ve found is an incredible community.”

Members know the team by name, lunchtime has become the café’s busiest time of day, and community events, exclusive offers and introductions through The Brew have all played a meaningful role in MatchaMochi’s continued growth.

Yet it’s not just the business opportunities that have left an impression.

“It genuinely feels like a family here. The reception team know everyone’s name, everyone is friendly, and we’ve honestly never had a difficult customer. People come here because they enjoy being here.”

For a hospitality business, that’s invaluable.

Quality Comes First

If there’s one thing Raymond hopes customers take away from MatchaMochi, it’s that every decision is intentional.

From sourcing single-origin Japanese matcha with full certificates of origin to carefully selecting suppliers who meet the highest food standards, quality is never compromised.

Even with global matcha shortages affecting the market, the team has secured long-term supply agreements to ensure consistency without passing unnecessary costs onto customers.

“We’re still a small independent business. We don’t want to grow for the sake of growing. We just want every coffee, every cheesecake and every matcha to be made with care.”

That independent spirit is what continues to set MatchaMochi apart.

What’s Next?

While the Great Taste Award marks a major milestone, Raymond sees it as the beginning rather than the destination.

The team plans to continue expanding its lunch offering for The Brew community while gradually introducing a new identity for its award-winning bakery products.

The Basque Cheesecake that earned Britain’s highest food accolade will now proudly carry its own name: Mincha.

Mincha

Derived from an ancient Hebrew word meaning “an offering of fine flour,” the name reflects the philosophy behind the cake: a team committed to creating something with care, craftsmanship and wholehearted dedication before sharing it with others.

For Raymond and his team, it’s a fitting reflection of the journey that led them here.

“We’re not trying to become the biggest. We just want to make every cup and every cake with passion, care and love.”

And judging by Britain’s toughest food critics, that’s already proving to be an award-winning recipe.

Where Can You Try Mincha?

Award-winning food doesn’t always come from Michelin-starred restaurants. Sometimes, it’s waiting inside your coworking space.

If you haven’t yet discovered MatchaMochi at The Brew Eagle House, now is the perfect time to visit.

Whether you’re stopping by for lunch, grabbing a speciality matcha, or simply curious to taste one of Britain’s highest-rated cheesecakes, you’ll find Mincha, the award-winning Basque Cheesecake, exclusively at MatchaMochi, inside The Brew Eagle House.

Follow the journey on Instagram at @minchacake