A natter with: Luke Foster

Join us for a natter with northern creatives and the people behind the places that drive the creative community.

First up is Luke Foster! Somewhat of a local legend, alongside Lucy Jon who together make Still one of the most aesthetically and spiritually pleasing places in the north. Based in Hull, the Posterngate coffee spot in Luke’s own words is ‘pure, calm and curated’ to a point where it simultaneously oozes a beautiful stillness and creative buzz. When you pop into Still, you’re never far away from independent store owners, designers, artists or a bunch of locals catching up over filter coffee and delicious bites.

Ey up Luke!

How would you describe what you do?

We do everything — root to fruit. That’s just part of running a small, independent business. But coffee’s what started it all, and it’s still where the passion is.

Describe Still in three words:

Pure. Calm. Curated.

What made you want to open a cafe bar in Hull?

I grew up in Hull, and there’s not a lot of opportunity here — especially in coffee. I didn’t see anything like what I wanted to do, so I decided to create it. It was less about making a statement, more about doing something meaningful in a place that means something to me.

Where do you like to go when you’re not here?

Antiquing, thrifting, golfing, sea side & restaurants. I love eating and being outside.

What’s your favourite thing about your space?

The space, mostly designed by Lucy, is probably my favourite part of Still. I love everything she’s put together — the way she blends antiques with modern pieces to create something spacious and calm. It feels like an extension of us, like being surrounded by your own vision and taste. There’s a stillness to it that’s hard to put into words.

Anything coming up that we should know about?

Nothing specific on the horizon, just more of what we love doing — thoughtful events, good coffee, good wine, and now flowers. We’re always experimenting, but the core stays the same.

Show us what you made today

Filter coffee (pictured below). We run several coffees across the bar, each with its own recipe. It’s important we taste constantly and evaluate our work before serving it.

Cheers, Luke! See you and Lucy in Still soon.