DRAM October 2011

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DRINKS RETAILING AND MARKETING

DRAM MAGAZINE OCTOBER 2011

ISSN 1470-241X

TICKETY BOO TEAM CELEBRATE BBN AWARD INTERVIEW: GRAHAM AND RACHEL BUCKNALL GOLF TAVERN OPENS LIQUEURS SPECIAL

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DRINKS RETAILING AND MARKETING

WELCOME

t’s been a very busy month for me, but what has been excellent is the chance to catch up with lots of familiar faces.

However I hadn’t met Graham and Rachel Bucknall of The Bridge Inn at Ratho before. But now I’ve been there I will certainly be back. They talked me through the renovation project and discussed the ups and downs of their first few years in business.

See pages 18,19 and 20.

Meanwhile Jason Caddy paid a visit to the newly refurbished Golf Tavern in Edinburgh, which Signature Pubs have returned to a more traditional look. He also checked out Roxy 171 in Glasgow. It was formerly the Liquid Ship and now has a new name and a completely new look.

One of our key features this month focusses on successful lessees. They told the DRAM why they think they have been so successful.

This issue we also include our small Beer Guide, which will give your staff the information they will need on some key brands to keep their customers informed.

See you next month.

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Editor susan@mediaworldltd.com

CONTENTS October

2011

FEATURES

11

LIQUEURS FOCUS

The DRAM takes a look at what’s happening on the liqueur front in the run up to Xmas.

A GOOD NEWS STORY

15

Licensees from around the country tell us why they took a lease and why it has paid off.

18

Graham & Rachel Bucknall have made their dream come true. Susan Young reports.

22

DREAM COMES TO FRUITION

THE GOLF TAVERN

Signature Pubs have refurbished the Golf Tavern and brought back its traditional look.

Jason Caddy takes a look.

REGULARS

05 31

NEWS

The latest news from around the trade.

SUE SAYS

Straight talking from our very own Editor.

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A CHANCE TO

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Carlo Citti centre, with Chief Inspector John Paterson on the left and Sgt Paul Cameron on the right.

NEWS

THUMBS UP FOR NEW IDSCANNER lasgow night clubbers are the first in the country to be able to go out without carrying ID after nightclub entrepreneur Carlo Citti installed state-of-the-art IDscanner verification SCANNET in his clubs. This means that once his customers have registered, and provided ID and a thumb print, they only have to bring their thumbs to gain admission.

Citti explains, “Our new IDscan verification equipment, which can also spot fake IDs, allows customers to register with their passport or driving licence and a thumb print. Subsequently they only have to bring their thumb when gaining access to Campus, O’Couture and Club 520, because the scanner retains the information on the passport, and attaches it to a biometric image of the thumb print.

When customers arrive and give their thumb print, in future, the relevant information such as a photo and age, is already there.”

However customers don’t have to give a thumb print, if they would prefer they can be issued with a Magnetic strip card, which also links to the company’s loyalty scheme, the Eyedeal Card. Says Citti, “The Eyedeal card gives our customers special offers ranging from cheap driving lessons to reductions on pizza.”

Citti took the decision to install the equipment to ensure that he complied with Challenge 25, which now applies to all licensed trade premises in Scotland. The new legislation requires licence holders to request ID if customers look under 25, which means customers now have to carry their all important ID documents if they want to gain access to licensed premises.

Citti comments, “This means that people who look under 25 will be required to carry ID if they want to go into licensed premises. The new IDscanners, which we have put in, mean that our customers don’t worry about losing important documents, and it will help make our venues safer. It also totally supports the Challenge 25 legislation.”

During the first few weeks that customers could register more than 7,000 did. Said one, “This is a great idea. It means I don’t have to risk losing my passport. It was so easy to register too. It took a minute, that’s all.”

Citti is confident that once other operators see how effective the new IDscanning equipment is they will follow suit.

He comments, “It was a reasonable investment, particularly in tough times, but I believe that the safety and security of my customers comes first. It really is a great piece of equipment. There are of course other benefits such as the fact, at the touch of a button, I will know exactly how many people are in the clubs at any given time, and I will be able to use some of the information to business plan, such as in-depth marketing analysis and statistics.”

His initiative has also been welcomed by Strathclyde Police and Glasgow City Council as well as Glasgow Caledonian University.

Chief Inspector John Paterson told DRAM, “It is a great use of innovative technology. We fully support it. It ties in with our aims of restricting the supply of alcohol to underage drinkers and fully complies with Challenge 25.”

While Sargeant Paul Cameron comments, “Our Alcohol Task Force which came into being on 1st September aims to work with the licensed trade in Glasgow. We are being pro-active, particularly since Challenge 25 came in. This first month we were educating licensees now we are enforcing the new legislation, but if everyone adopted this

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type of technology it would make it so much easier for everyone. For instance, since Campus has introduced the IDscanner they have registered 7,500 people on the system, and 19 have been turned away because they were underage. Any one of them, if they had gained access, could have caused Campus to lose its licence. I think the new scanner is fabulous.”

Matte Andrews, Student President commented, “The introduction of SCANNET is another clear example of Campus and O’Couture striving to go above and beyond. That’s just one of the reasons Glasgow Caledonian University Students’ Association is proud to have Campus and O’Couture as our Official Student Venues. They provide student centered venues that give that union feel for our members.

They welcome our diverse membership and work hard to provide one of the safest environments for our students to socialise.”

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¬ STRAVAIGIN WINS BIB GOURMAND Martin Wishart at Loch Lomond, in Cameron House, has been awarded its first Michelin star in the latest guide, and Glenapp Castle at Ballantrae, South Ayrshire, has regained the Michelin star it lost in 2009, while Glasgow’s Stravaigin won a Bib Gourmand. Losing stars were the Plumed Horse in Leith and Champanay Inn in Linlithgow.

Edinburgh’s Castle Terrace, under head chef Dominic Jack, has also won a new star.

Edinburgh still has five restaurants with stars – compared with none in Glasgow – while the total number of Scottish restaurants with single Michelin stars has increased to 15.

Restaurant Andrew Fairlie at Gleneagles Hotel remains the country’s only two-Michelin starred establishment.

Simon Howie Foods, which supplies a range of butchery products to the licensed trade, has appointed former AB World Foods’ Australasia general manager Andrew Staal as its new managing director.

The appointment means that former MD Simon Howie becomes chairman of the company as Staal embarks on an ambitious business development drive to grow the firm’s £9m turnover.

SHORTS

CHEAPER FOOTBALL FOR PUBS cottish licensees could use European decoder cards to screen football matches in their pubs, and save themselves cash, following Karen Murphy’s successful appeal to the European Court of Justice(ECJ). The court ruled against the Premier League earlier this month, stating that pubs can show football matches via foreign (European) television decoders. The court said that restricting the sale of European foreign satellite decoder cards is “contrary to the freedom to provide services.” Subsequently it seems unlikely the UK courts will stop the use of European decoder cards being used in pubs.

Karen Murphy had been prosecuted for screening games via a Greek decoder card, now her case will to go back to the UK high court for a ruling.

However Scottish licensee, Lisa Wishart of Lisini Leisure, who has been following the case closely due to the fact that her own company was penalised by the SPL for doing the same thing four years ago, says, “It all makes perfect

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The Edinburgh St Mary’s St Travelodge is the most popular in Scotland for cheating spouses! But the Balmoral and Old Course Hotel in St Andrews, also feature. The survey carried out by UndercoverLovers, an online dating website for married people tried to find the most popular extra-marital destination. Glasgow hotel, the Holiday Inn on West Nile Street, came second in the poll.

The Holiday Inn on Chapel Street in Aberdeen City Centre came fourth. Emily Pope from the site said, "The survey results show that Scotland’s cheating spouses prioritize convenience of location and economy over luxury and a romantic setting.”

Scottish hotels continued to have higher occupancy and rooms yield during July compared to the rest of the UK according to the latest report by accountants and business advisers PKF. The firm’s monthly survey found that year on year occupancy levels in Scotland rose by 2.6% to 82.8% during July; were up 3.5% to 80.2% in regional UK; up 3.6% to 79.8% in England; and up 3.8% to 81.2% in Wales. Rooms yield during the month rose 0.2% to £61.41 in Scotland. Occupancy fell by 1.0% in Aberdeen but rose by 2.2% in Edinburgh and by 2.5% in Glasgow. Rooms

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sense. And we may now countersue the SPL for loss of earnings and the cost of fighting the legal case.” She adds, “I was initially delighted, but I am sure there will be ramifications. I’m not sure what the publican will actually gain out of the ruling. I would think that the companies supplying foreign decoders will now put their prices up.

“However, licensees around the country are no doubt now cancelling their Sky subscriptions.

But the company only has itself to blame. I don’t know another provider that so aggressively has put up prices during this economic climate.

Now we will have to wait and see.”

It is thought that the ruling could mean that satellite prices are pushed up in the European member states but brought down in the UK. And Sky will now have to look at buying European rights. In the short term it will be good news for Scottish licensees, but long-term it could a detrimental effect on Scottish football which benefits from the cash generated by the SPL selling the viewing rights to Sky.

yield increased by 5.8% in Glasgow, was up 4.3% in Aberdeen, and rose by 2.7% in Edinburgh.

Model and actress, Elizabeth Hurley, is now happily engaged to Australian cricket player, Shane Warne. Warne proposed to Hurley with a huge sapphire ring at the Old Course Hotel in Scotland during a romantic dinner at the hotel’s Road Hole Restaurant. Maybe they will come back for the wedding!

Edinburgh is one of Europe’s top destinations for foodies and wine buffs according to

TripAdvisor, ahead of London and Glasgow.

The city was rated 10th by TripAdvisor travellers. Topping the poll was Florence.

Skibo Castle has extended its losses in a year. The company posted a pre-tax loss of £762K for the year to the end of March, compared with a loss of £579K the year before. Sales were £7.6m, compared with £7.7m the year before down significantly from £9.3m in the year to March 2008.

Gordon's Restaurant in Inverkeilor has been named AA Restaurant of the Year for Scotland. Proprietor Gordon Watson says

"This co when w busines our cu support The res Maria w Beam earlier compan Former the re separat

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NEWS

WWW.DRAMSCOTLAND.CO.UK

HEINEKEN SELLS MCEWAN’S AND YOUNGER’S ALES

eineken UK has sold McEwan’s and its Younger’s Ales to Wells & Young’s, the UK’s largest independent family brewery.

However McEwan’s will still be brewed in Edinburgh at the Caledonian Brewery.

John Gemmell, Regional Director for Heineken UK comments, “HUK have acquired the shares held by Jygsaw who will now wind down their operation. Wells and Young’s plan to set up an office in Edinburgh and will have a team of field based brand ambassadors to support these brands.’’

John continues, “Newcastle Brown Ale, Scrumpy Jack and the other brands that Wells and Young’s have not bought, now come back into the Heineken portfolio. I am also pleased to

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say that we are their preferred route to market for McEwan’s and Younger’s and we will retain exclusive supply of these brands into our independent free trade accounts, in addition to our S&NPC estate. These customers will be able to continue buying McEwan’s and Younger’s directly from us.”

Nigel McNally, Managing Director of Wells and Young’s says, “We will invest and nurture these fantastic Scottish ale brands, and give them a new lease of life, whilst always putting their Scottish heritage first. That’s why we will continue to brew in Scotland, establish a small office in Edinburgh and invest heavily in marketing. We are excited about reigniting these brands in Scotland and across the UK.”

AURORA ON THE ACQUISITION TRAIL

Aurora Hotels’ boss Steven McLeod now owns Solsgirth House, near Dollar, after buying it from Denise and Bernie Burgin. The baronial country mansion has 25 bedrooms and suites overlooking the Solsgirth Estate and surrounding countryside, plus its own chapel, and is licensed for weddings. Speaking to DRAM, Stephen said, “I’ve refurbished all the bedrooms to five star standards, and there are facilities for executive meetings, weddings and conferences. The external glazed pavilion has a 500 capacity and the ballroom can accommodate up to 150 people. We have hundreds of wedding bookings already.”

McLeod, who also counts Airth Castle Hotel, Glenbervie House Hotel near Larbert and The Coach House in his portfolio, is also in the process of developing Hotel Colessio, a five-star boutique hotel in Stirling, due to open in 2012.

"This could not have come at a better time when we are celebrating 25 years in our business and, of course, we want to thank all our customers and suppliers who have supported us throughout these years."

The restaurant is run by Gordon and wife Maria with help from son Garry.

Beam Inc. (NYSE: BEAM), began trading earlier this month as an independent company on the New York Stock Exchange.

Formerly known as Fortune Brands, Beam is the remaining company following the separation of Fortune Brands’ businesses

which completed on October 3rd. The company distributes its many famous brands through Stirling based Maxxium UK. Its brands include Teacher’s, Laphroaig, Jim Beam Bourbon, Maker’s Mark Bourbon, Sourz, Sauza, Courvoisier, Canadian Club, Hornitos Tequila and Knob Creek Bourbon.

“In the UK we couldn’t be more excited about the future of Beam,” said Ian Gourlay, Beam’s Senior VP Operations and Supply Chain.

Innis & Gunn, has revealed a 20% increase in turnover to £5.2m, with global case sales of 544.535 in its 2010 annual

Diageo has announced that it has partnered with CPL Training to sponsor £35,000-worth of FREE age verification training across Scotland. The training will be available for up to 1,000 employees, and covers the law in relation to age verification policy and dealing with the conflict that can arise when the sale of alcohol is refused. The course comes hot on the heels of the Challenge 25 implementation on 1st October.

Mark Baird, Diageo GB’s Head of Industry Affairs and Alcohol Policy says, “Alcohol’s role and impact on society is central to the sustainability of Diageo’s business, and by sponsoring the training of licensed retail staff in Scotland, Diageo is reaffirming its support for the principle of responsible alcohol retailing. The value of working with industry partners, such as CPL Training, shows what our sector can do to make a difference when we work together.” To take advantage of this fantastic offer from Diageo, please contact CPL Training on 0151 650 6910 quoting ref: DAV01

results. However, the impressive figures have been trumped by turnover this year to date (Jan to Aug 2011), which is up almost two thirds (64%) compared with the same period last year and has already surpassed the company’s turnover for the whole of 2010.

MD Dougal Sharp, attributed much of this year’s success to a major reinvestment in the business in 2010 which helped deliver ambitious growth targets.

SABMiller, the world's second largest brewer, has agreed to buy Australian beer group Foster's for A$6.53bn.

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Pub Enterprises, the company owned by Paul Burns and Walter Smith, has radically transformed the former Macintosh’s on Glasgow’s Cambridge Street into Jackson’s Drink Mongers. The spacious bar’s new interior is a world away from its previous incarnation with fashionable monochrome wallpaper, exposed brickwork, stylish lighting, gilt edged framed mirrors and black and white pictures. It is split into two areas each with its own bar, with the smaller having a greater emphasis on foodservice. It re-opened at the end of last month.

CAN’T SEE THE PUB FOR THE TREES

A Dumfries licensee could lose his licence if he trims the trees surrounding his premises that are shielding it from passing trade, along the busy A76. Ian Mitchell, owner of the town’s historic Auldgirth Inn, has been banned from trimming trees outside the building because nobody knows who the land belongs to.

He told DRAM, “The trees are on land that nobody will lay claim to, but they are getting bigger and bigger each year, and making my business less and less visible.

All I want to do is trim them, not cut them down, but I have been told by the council and Transport Scotland that if I do it will constitute a public damage offence, and I’d then lose both my personal and premises

BAR NEWS

licenses.” Ian contacted local Councillor Andrew Wood in a bid to find out who owns the land. But so far the councillor has been unable to get to the bottom of where the responsibility lies. Transport Scotland is also looking into the matter.

“It’s really frustrating because I’ve had customers referred here but they never arrive because they can’t find us,” Ian said. “Other customers who are actually booked in usually always drive past.

Business is already very poor because of the current economic climate and I’m being put at a further disadvantage because I’m hidden behind trees.

Councilor Wood is looking into the matter, and agrees that it is within everyone’s interest to get the matter resolved.”

URBAN PUB CO EXPANDS

Graeme Sutherland’s Urban Pub Company is set to open three new outlets before the end of the year, with more acquisitions planned for 2012.

The Fox & Ferret in Hamilton opens this month following extensive renovation of the former Amigo’s Bar and Restaurant. This will closely be followed by The Dog & Duck in Cambuslang and the Rat & Parrot in Bishopbriggs.

“Our aim is to open up a series of new outlets for these three new brands in provincial towns throughout Scotland’s central belt where major pub operators do not presently have a presence,” said a spokesman.

“This roll-out represents significant investment and signifies our confidence that there is scope for major growth within parts of Scotland currently not being served an adequate quality food and drink offering at sensible prices. Given the market opportunities arising from the current economic climate, we are convinced that the time is now right for us to embark on this ambitious expansion programme.”

The Urban Pub Company operates a portfolio including The Lincoln Inn, on Glasgow’s Great Western Road and 1901 on Pollokshaws Road. It also manages a number of outlets on behalf of various pubcos and independent operators.

Grant Thornton UK LLP were appointed joint administrators of the Jarvis group of hotels on the 30th of September 2011 and subsequently sold 24 of the groups hotels to 2011 the Jupiter Hotels group. These hotels have been rebranded and are now no longer operated under a franchise agreement

from Ramada or otherwise associated with Ramada. The previous names of the Scottish hotels bought by Jupiter are: Ramada Ayr, Ramada Edinburgh, Mount Royal, Ramada Glasgow City, Ramada Inverness. However the administrators are now trading the Ramada Perth.

Paul Burns has left Heineken UK. Burns has been on sick leave since the end of last year. Says John Gemmell, Regional Director Heineken UK, “I am happy that we have come to an amicable solution. I wish him all the very best, and I’m sure he will re-appear in the trade in some other role.”

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Stirling Council has approved plans by J D Wetherspoon to change the use of the former tax office on the city’s Spittal Street. The plans are now subject to approval from the licensing board, although no date has been set for Wetherspoon’s licensing board hearing.

Meanwhile, the board has turned down an application for a 3am licence from The Kilted Kangaroo on Upper Craigs because of concerns raised by the police and local City Centre Community Council.

The Old Course Hotel in St Andrews has achieved the Investors in People Silver Award.

Says General Manager, Daniel Pereira, “Fewer than 1% of businesses assessed achieve the Silver standard – so we are delighted to have been recognised for our dedication to delivering excellent learning and development for our team.”

He continues, “It is all about empowerment – ensuring our team can take ownership and responsibility by being involved in decision–making – and bringing together the training and development processes to result in continuous assessment and improvement.”

Now in its 20th year, the IIP standard is recognised across business sectors as a guide to an organisation’s commitment to support its staff.

The restaurant at Glenapp Castle Hotel, in Ayrshire, has been awarded four AA Rosettes.

It is the latest in a string of awards to be showered on the hotel over recent years following the appointment of Head Chef Adam Stokes in 2008. Fay Cowan, who runs Glenapp Castle alongside her husband Graham, said, “We’re delighted that Adam and his team have received this tremendous recognition for the excellence of their food and service in our fine dining restaurant. Achieving four AA Rosettes is no small feat and is the culmination of a series of detailed inspections over a number of years.”

Crieff Hydro has announced plans for a £100 million expansion of its Perthshire estate. A spokesperson told DRAM, “The plans are still at the consultation stage, and the application to Perth and Kinross council includes the construction of 200 lodges between Crieff and the nearby village of Gilmerton, a 100-bed care home and additional leisure and retail facilities.

There will also be retail, commercial and leisure facilities.”

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LIQUEURS — OR SHOULD THAT BE FLAVOURED SPIRITS? LIQUEURS, OR AS THEY ARE MORE OFTEN BEING CALLED BY BRAND OWNERS, FLAVOURED SPIRITS, ARE JUST ABOUT TO COME INTO THEIR OWN WITH THE FESTIVE SEASON NEARLY UPON US. BUT REALLY CHRISTMAS IS NOT THE GOLDEN GOOSE IT ONCE WAS AND BRAND OWNERS HAVE BEEN BUSY PROMOTING LIQUEURS AS LONG DRINKS. SUSAN YOUNG TAKES A LOOK AT THE MARKET AND THE BRANDS. hat is the best selling liqueur in your bar? It’s probably number two selling liqueur in the world, it is a must stock behind the Jägermeister, but you probably don’t think of Jägermeister bar. But it is one of the few liqueurs which probably is best not served as being a liqueur! But not only is it a liqueur but it is now long, unless you are adding milk! one of the World’s Top 10 power brands ahead of Baileys, according But the long drink route is one which just about every other liqueur to Intangible Business the company behind the report on the 100 brand is embracing. From Glayva to the newly launched King’s Top Power Brands. Jägermeister has knocked Baileys off its number Ginger. The idea is to get people drinking liqueurs all year long. one position and is the 8th biggest spirit brand in the world (Impact However if you ask licensees they are not getting many orders for 2011). long drinks with liqueurs. But I do think this will come.

No doubt this is why Diageo have brought their own herbal liqueur Liqueurs also have an added advantage over many other spirit Zwack® a bitter herbal liqueur, which they are promoting as an ice categories and that is in barcall. People generally ask for liqueurs by cold shot. It’s an on-trade launch which no doubt aims to bite into name – a Cointreau and lemonade… Glayva, Drambuie and ice, Tia Jägermeister market share – the brand saw total sales rise more Maria and Coke. Of course amaretto and sambuca are the notable than 100% in the last 12 months and sales of Jägermeister are exceptions. Although most consumers would assume they are forecast to reach 500K cases in 2011. getting Disaronno, when they order amaretto, because the brand is Fisk is another entry into this market segment from KC Brands. It’s so well known. The brand has also moved up 14 places in the Top a vodka shot with menthol, liquorice and eucalyatus, which is also to Power Brands listing due to its inclusion in many cocktails. be served ice cold.

While its stablemate Tia Maria is concentrating on improving its However Jägermeister is not sitting on its laurels, in fact the brand image. Earlier this year Paloma Faith was appointed as the new is living up to the literal translation of its name ‘master hunter’ by brand ambassador for Tia Maria. As part of her role, Paloma will going after licensees who are ‘passing off’ or ‘pouring over’ inferior be helping the brand with its ‘Behind the Mask’ campaign, which products, and calling them Jägermeister. 'Passing off' means serving aims to find the new face of Tia Maria.

The Behind the Mask campaign will see its second phase of another, often cheaper or inferior, brand from the one asked for by advertising support this November and December. The integrated a customer, 'pouring over' is to mislead the customer by serving a campaign which includes on-trade sampling activity is aimed at cheaper or inferior product in the packaging of another brand. It’s rejuvenating the brand’s image and character. It’s also got a new not comfined to the brand itself but also to its JagerBomb and on-trade promotion which is offering bartenders the change of win JBomb drinks. So if someone asks for a JagerBomb – you have to a five-star holiday in Jamaica. served Jagermeister, otherwise you have to call your version When it comes to sambuca – Molinari, Luxardo and Antico are the something different, and tell your customer! most popular brands – Luxardo was number one for many years, but That apart, Jägermeister generally speaking success is due to its now more the more cost conscious licensee is selling Antico, and it innovative marketing. They were the first shot to bring out their is now the number one selling brand in the UK, but generally unless Jägermeister Tap Machine which dispenses a shot at -18C (colder you are Italian, you don’t ask for Sambuca by brand name. And with than ice) and can they promise licensees it increase their profits five health and safety issues some restaurateurs won’t let you light it! fold. It has also just launched a location-based smartphone app that That brings me to another crucial element of liqueurs in long drinks lets users find bars and music venues that serve its product on tap. and that’s sampling. It’s difficult these days with the new licensing But what of Baileys, which has been the world’s number one selling regime. But how do you get people to try for instance Disaronno and liqueur for nearly 30 years? Its advertising has certainly become a cranberry? They are not going to order it at the bar unless they know lot tamer since the Portman Group have taken all sexual they are going to like it. And they won’t know if they like it without connotations out of drinks advertising. The former Baileys over ice trying it. campaign was great. The brand marketeers also seem to have been And while Jagermeister is the number one selling liqueur Scottish concentrating on launching range extensions from Hazelnut to the brand Glayva, has been trademarked as the “world’s best liqueur”, newly launched biscotti variant. But the marketeers appear to be due to the fact that Glayva has won more IWSC (International Wine concentrating more the off-trade than the on, (something which & Spirit Competition) trophies than any other liqueur, winning the Jagermeister hasn’t done) which is a pity, particularly in Scotland IWSC best liqueur trophy an unrivalled five times. where I am sure Bailey’s Biscotti would go down a treat in Italian Brand owners Whyte & Mackay have also been promoting Glayva as restaurants. It seem a couple of years ago, with the campaign to get a long drink – either with cranberry or with ginger ale. And a new people to order a Baileys in a chocolate shot cup, instead of a sweet, bottle a couple of years ago did give the brand more exposure on the that the brand was going down an on-trade route, but there seems to have been a change of brand direction. However, Baileys is still the back bar. Its Glayvamnsty was a great consumer promotion – it

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The Power 100 Drinks Brands – top liqueurs in order.

Jagermeister, Baileys, Ricard, De Kupyer, Malibu, Fernet Branca, Southern Comfort, Kahlua, Campari Bols Liqueur, Disaronno, Grand Marnier, Cointreau and Ramazzotti

encouraged people to trade in their old dusty liqueur bottles for Glayva. The brand also did sampling, and concentrated on social media. But there was no on-trade Glayvamnsty, perhaps they will do that this year?

Because many licensees do have bottles of liqueurs behind the bar which are rarely asked for. And, in this time of recession, holding stock that doesn’t sell isn’t wise. The easiest way to sell your liqueurs is by developing small cocktail list.

One of the only reasons that some liqueurs have continued to sell is because they are utilised in popular cocktails. As you have already heard one of the reasons that Disaronno’s sales are buoyant is because of its success in cocktails.

That’s why many liqueur brands sponsor cocktail competitions. For instance Chambord runs the Chambord Rendezvous competition, which is now in its second year. Bartenders put forward some 300 different recipes for cocktails using Chambord. The winning signature serve was Le Roi Soleil, created by Nicolas Stoffel of Hotel du Vin in Bristol. Its name refers to Louis XIV of France, the so-called Sun King, who is believed to have enjoyed the liqueur while staying at the Chambord château in the 17th century.

Another two liqueur brands which have been pushed in recent years are Italian brands Tuaca and Aperol. Tuaca has a new bottle and Aperol also has a new look. Aperol has been a huge success in Italy over the last few years and now Gruppo Campari, through Cellar Trends in the UK, is promoting the brand here too. Earlier this year Aperol was listed as the ninth fastest growing, premium spirit brand worldwide (Impact), and this is due in no small part to the success of the Aperol Spritz which was created around 10 years ago. It is this serve – a blend of three parts sparkling white wine, two parts Aperol and one part soda, which is the backbone of its current international push. This has also coincided with a new bottle for the distinctive orange coloured liqueur which has a flavor of orange and rhubarb root. And its new back label has fallen in line with the brand’s tightly focused communication strategy to focus on the Aperol Spritz.

And the key group being targeted in the on-trade is Italian bars and restaurants, although much of the activity has been focused on London before a roll out across the UK. Gruppo Campari also now own Frangelico and Carolans, I wonder if they will have any plans for the brands in the UK in the next year or so?

Two brands which have not been doing so well in the Drinks Power Brands100 tables are Cointreau which dropped 16 places in the The Power 100 Drinks Brands listing, despite the brand increasing its volume sales and Grand Marnier which dropped down 15 places. The previous year Grand Marnier had moved up 12 places, but in the last 12 months its volumes have not particularly grown and it has been suggested that the brand is not achieving its potential in the hands of a small, independent owner according to the report authors Intangible Business. This is perhaps why the owners did a deal with Diageo in 2010. Diageo now distributes the brand in Europe. Although if there has been any marketing activity I’ve missed it!

Another brand worth mentioning is Xanté which is currently the tenth most popular liqueur in Europe. Over the past decade sales have increased in volume by over 500% worldwide. This pear liqueur OCTOBER 11 DRAM

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has been around for a decade or more in Scotland, and is used by many mixologists in cocktails, which seems to be where its strength is.

Meanwhile the company behind Martin Miller’s Gin and Fever Tree soft drinks, The Reformed Spirits Company, has launched Triibe, a totally clear creamy liqueur, which is dairy and lactose free. Triibe is made to made "a secret Celtic recipe" with charcoal filtered Irish Malt Whiskey infused with honey and Royal Jelly for smoothness and clarity. The taste is velvety smooth with subtle hints of vanilla, caramel and chocolate I haven’t tried it but the company say that it can be enjoyed as a shot, over ice, in a long drink or a cocktail, in coffees…

One liqueur I have tried is The King’s Ginger – it’s spicy and warming, and has a strong ginger element, not surprising considering the name. It was specifically formulated by Berry Bros. in 1903 for King Edward VII. Rich and zesty, the liqueur was created to stimulate and revivify His Majesty during morning rides in his new horseless carriage - a Daimler. Well I might not have the Daimler …but after a week of our weather it definitely is worth trying. I like the idea of a King’s Ginger and Tonic – although I could see that being abbreviated to a King’s & Tonic.

A liqueur feature wouldn’t be complete without mention Du Kuyper and Bols – both hail from Holland, and both offer a range of liqueurs that quite simply a mixologist couldn’t live without. Bols have recently launched the first Bols foam… Bols Bartending Academy’s global ambassador and head trainer, Rob Rademaker says of the new launch, “The launch of Bols Foam makes molecular mixology accessible to all and brings true innovation to drinks presentation, producing new taste sensations for the consumer and enhancing the creative potential of Bols Liqueurs.”

Offering a new opportunity for creativity, Bols Foam keeps its hold for up to 15 minutes and is available in six different flavours. These include three for cocktails and mixed drinks: Bols Banana, Bols Blue and Bols Crème de Cassis and three for after dinner moments: Bols Amaretto, Bols Peppermint and Bols Cacao White.

Certainly bartenders are always looking for new ideas. But sometimes the best liqueur for the job is the classic one. Benedictine and Chartreuse are making a comeback, and Galliano despite its bottle height, is also gaining popularity. Bartenders want to try new products and new flavours but brand managers have to remember that licensees can be reticent about buying in these products at the risk of increasing their stock and having more dead money behind the bar. They need to know the brand is investing some marketing spend behind the brand to ensure that the liqueurs will sell through.

The past when it comes to liqueurs has been about older, traditional users and occasions. The after dinner liqueur market is literally dying out. The future for this category has to be about appealing to younger, and more contemporary drinkers. Perhaps it is time to rejuvenate the category with a new name, and if it’s good enough for the authors of The Power 100 Drinks Brands Report, authors it’s good enough for me – Flavoured Spirits.

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A GOOD NEWS STORY

¬ IAN AND KATIE MCLAREN

THERE ARE LOTS OF SUCCESS STORIES OUT THERE. THIS MONTH WE FOCUS ON LICENSEES WHO HAVE TAKEN OUT LEASES AND WHO ARE MAKING A REAL SUCCESS OF IT. JASON CADDY REPORTS.

IAIN & KATIE MCLAREN Kimberley, Glasgow Iain McLaren is enthusiastic about his lessee business and it’s easy to see why. His outlet, The Kimberley, an S&NPC lease, is up 20% year on year. But it was far from plain sailing from the outset.

He says, “My wife and I had taken a long time to find the pub we wanted, some six years overall, and despite the fact the pub wasn’t trading particularly well, it was the one we’d set our hearts on. We were told no at first because the current lessee wasn’t for moving. A long 18 months of uncertainty followed before we were eventually told that there was a chance of obtaining the lease, and we struck the jackpot.” The couple set about renovating the premises, bankrolled by themselves, and set the business up with a community focus. Iain explains, “Since we took it on in October 2010, we have led with a strong community focus, for example, tea dances for the elderly. This is no money spinner, but it has a real feel good factor to it and brings people together. We are also big on training, with all staff holding personal licences and cellar management qualifications, and two staff have just embarked on modern apprenticeships in Food and Beverage.” So what is the secret of such speedy success? “I put it down to my pub management background/drinks sales background,” he says. “I’m highly brand aware and have experienced how vitally important customer service and hospitality are in shaping a business.”

GARY AND WENDY HORNE The Copper Top, Falkirk Punch Taverns has just completed a £250k refurbishment on the Copper Top in Falkirk, which is leased jointly by husband and wife combo Gary and Wendy Horne. The couple have had the lease for the last two-and-a-half years, but they are by no means novices.

Says Gary, “The lessee business can be challenging and it certainly pays to have some experience in the hospitality industry before taking the plunge. Thirty years ago I managed my grandfather’s 60bedroom hotel in southern Ireland, and I came back to Scotland in 1999 to open a small guest house in Grangemouth, which happened to be right opposite Punch pub, The Mahratta. It just seemed to be calling us, and so we took on that lease back in 2000. We took the turnover from negligible to £10k per week.”

The Horne’s then took a break from the industry in favour of the building trade until the big downturn of 2008. It was at this juncture that the lease on The Copper Pot became available. Says Gary, “I’m a bit cagey about my turnover, but what I will tell you is that since we acquired the lease we have grown the business from 600 covers per week to 18,000.” And their recipe for success? “It sounds like an obvious thing to say, but customer service is paramount, as is hands-on staff training, which with our experience in the industry is all done in house now, as we have the luxury of knowing what works and what doesn’t on our premises.”

JAMIE HOWELL & JAMES DURWARD Cathedral House, Glasgow Jamie Howell and business partner James Durward have jointly leased Cathedral House in Glasgow from Trust Inns since October 2009. Before taking on the lease, both men worked their way up from bar staff to management positions – Jamie primarily for Allied Domecq and Carlsberg, and James for Eagle Taverns. Says Jamie, “The lessee route is a terrific point of entry into the hospitality/catering industry, and a rewarding career move for anyone who’s hard working and people-focused. Cathedral House is a hotel, bar and restaurant, and we have developed the business with an eye on the tourist/student market given its proximity to Strathclyde and Caledonian universities, and of course the cathedral. He continues, “Marketing initiatives and branding considerations are encouraged by Trust Inns. These are always immensely supportive, and extends to the smaller things like Christmas menus.” Jamie did in fact leave the trade for a change of scene and took a job at Barclays bank in Cardiff, but he missed the buzz of the industry, and it was the opportunity to branch out with a joint lease that tempted him back to Scotland. “When I saw the opportunity to take the reins at Cathedral House, I knew I had to get back to Scotland and really get my teeth into my own business,” he says.

ARTHUR AND MARION WALLACE Davidson’s Bar, Glasgow Husband and wife team Arthur and Marion Wallace had little previous experience in the trade before taking on the Trust Inns’ lease at Davidson’s Bar in Glasgow. “I pulled my first pint at 50,” says Marion. “I went from working in a bank for 36 years to running a pub, so you could say that I went from a pen pusher to a pint puller.” Husband Arthur worked for a windscreen repair company, but he had worked part time at Davidson’s for a few years before going for the lease, and this is how he came to hear about its availability in 2005. Marion joined him full time a year later. She says, “I didn’t want to jump in straight away because it was at the time of the smoking ban, so we thought that were taking enough of a risk, and weren’t really sure how it would affect the business.”

It turns out that any fears they had were unfounded, as the pub has gone from strength to strength. “I suppose it’s down to your personality,” says Marion. “We are a wee old man’s pub with no entertainment or much in the way of events, although we do have three darts teams and a great atmosphere, so it’s pretty much up to us to encourage the repeat business.” And what advice would Marion give any prospective lessees? “I went from ten weeks holiday a year to two, if I’m lucky, so it’s hard work, but worth it when you can put your own stamp on what is effectively your own business.” < GARY & WENDY HORNE

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¬ KEVIN COCKBURN

A GOOD NEWS STORY

KEVIN COCKBURN Old Aberlady, East Lothian Kevin took the Old Aberlady in East Lothian from a turnover of £2,000 per week to £10,000 per week in less than a year. But this is a lessee with a lot of experience under his belt. He began his career back in 1999 with S&N. but the Aberlady is the second Punch Taverns’ managed pub he has leased, the first being the Longniddry Inn, Longniddry. He says, “The Tyneside Tavern in Haddington was the first pub I leased, I then got the travel bug and managed a bar in Malta, but the trade was too seasonal, so I returned to the UK and eventually took on the lease at the Longniddry, growing it to 2000 covers per week in three years.”

Kevin has also been keen to embrace the internet and has just signed a deal with an online partner to offer room rates and meal deals, selling 500 deals in just 24 hours. That’s not to say he lacks the personal touch, as Kevin believes every successful community pub needs to reflect its customers’ needs. He says, “A sense of community is essential to a business like this, as is staying one step ahead of the trends. But most important of all is perseverance. The Aberlady was closed a week before I came in so business has just about flat lined, but you can’t just expect to claw back the footfall overnight. You have to put your heart and soul into it, otherwise you’ll fall flat on your face.”

JACQUIE WRIGHT Old Swan Inn, Paisley Jacqui took over the reins at the Swan Inn two years ago, although she had worked there for a total of 12 years with her mum, the previous leaseholder for Trust Inns. “I have taken the turnover to £400k a year, which is a good £100k up on when my mum was running the place. But to be fair, my mum started making some sweeping changes and laid the foundations for the changes about nine years ago, when she decided to weed out certain clientele.

“We decided to stop serving certain customers in order to clean up the pub’s reputation and, even though business took a bit of a dip immediately afterwards, we stuck to our guns and eventually clawed the business back.” Indeed, consistency has been part of the recipe of success ever since for Jacqui. She says, “I wanted to do away with karaoke and all its associations, and replace it with live band and unplugged nights. These expanded the pub’s business as the bands followers will travel to support their band, and this is in turn great for my business.” So what would Jacqui say is the secret to her continues success as a lessee? She says, “It’s the little things that count, like freebies in the ladies toilet and kids parties at Halloween and Christmas that cost me a fortune, but I want to give something back. I also run a very tight and strict ship, and even though a lot of my family work in the pub, everyone pulls their weight and knows what is expected of them.

“I’m also a responsible licensee. I began the Challenge 25 scheme at the start of the summer, when most licensees are only just getting round to it.”

WILLIE RAMSEY The Gartcraig Inn, Glasgow Willie Ramsey never supped in the Gartcraig, despite living five OCTOBER 11 DRAM

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minutes from the pub in Glasgow’s Dennistoun area, let alone poured a pint, before taking on the lease at the pub. Three months later, he has taken to the business like the proverbial duck to water.

“I left my comfortable job in the motor industry after 35 years because I was desperate for a change of scene,” he says. “Some people thought I was mad to go into an industry in which I had zero experience, but so far so good. Trust Inns were very supportive from the outset and presented me with several lease options, and eventually steered me in the right direction towards The Gartcraig.”

He continues, “It’s been a busy few months and I couldn’t have hoped for a better start, but I know that the next few months will be more challenging once the winter months set it. But I’m ready for the challenge ahead. I’ve already put together a pool team, arranged an open mic night, and a monthly Sunday cabaret.” So, three months in, does Willie have any regrets? “None whatsoever,” he says. “Trust Inns has backed me every inch of the way and as far as this premises goes I think that they needed me as much as I needed them, so we have married very well together.”

RORY MUNRO Gellions, Inverness Rory Munro worked offshore until three years ago. Now he runs what is considered to be the oldest pub in Inverness, Gellions, with an annual turnover of £750k. “The pub dates back to 1841,” he says. “I have the documentation to authenticate this, and this has underpinned a lot of our marketing. We are right at the heart of the tourist drag, so it seemed like the natural thing to do.” But things weren’t always plain sailing for local man Rory. He says, “It was a bit touch and go at first as the pub was definitely in the doldrums, mainly down to neglect. All I have done, really, is use common sense to revive its fortunes by giving the tourists what they want. Live music, mainly of the traditional Scottish kind, and a great friendly welcome have been my recipe for success.

“I had never worked in the licensed trade before taking on this Punch lease, and it’s been challenging at times, but rewarding to see a once beleaguered business thrive and prosper.”

PAMELA MARTIN The Cherry Tree, Wishaw Pamela runs two Punch pubs, The Craigfoot in Milton of Campsie and The Cherry Tree in Wishaw – and she’s on the hunt for lease number three. Pamela started running The Craigfoot two years ago with no trade experience - although her husband has run The Drum in Glasgow’s Shettleston for some 20 years - and she liked it so much that she decided to take the plunge with lease number two last year.

She says, “I love a challenge and the Cherry Tree was just that. I took over the reins last December and I’ve taken the turnover from £3k a week to more than double that figure.” Pamela gave the place a bit of an overhaul and put in place her blueprint. “All I did was give the place a lick of paint, re-varnished the floor, and put entertainment on, like dinner dances and live music, plus the odd food offer,” she says.

Coming from a call centre management background, Pamela knows the value of financial incentives in staffing. She says, “I have two great managers in place and they have targets to meet, and I give them financial incentives, which I don’t believe many people do in the trade.”

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A DREAM COMES TO FRUITION

RACHEL AND GRAHAM BUCKNALL TOOK OVER THE BRIDGE INN AT RATHO IN JANUARY 2010. SUSAN YOUNG CAUGHT UP WITH THEM TO FIND OUT HOW THEY MANAGED TO GET THE BUSINESS OFF THE GROUND, AND HOW THEY WERE FEELING ABOUT ENTERING THE LICENSED TRADE NOW.

ictor Kiam loved the Remington razor so much he bought the company, while Rachel and Graham Bucknall loved the idea of running their local village pub, The Bridge Inn, they bought it!

That was despite a large majority of their friends warning them against such a foolhardy purchase.

It may still be early days but the couple are very pleased to have made the leap of faith, because they love it. They have also given the canal-side, 250 year old country inn, a complete new lease of life, with a £500k makeover, providing a new bistro, a brand new bar area, a magnificent canal-side terrace and four boutique bedrooms.

It was just a pity it was a rainy September morning when I caught up with the Bucknalls, because it would have been lovely to do the interview on the fabulous deck which overlooks the canal.

The Bridge Inn has always been a famous canal side inn, and in its heyday under the ownership of Ronnie Rusack MBE it won many accolades, and in 1991 was the first pub in the UK to get a children’s licence. But when the Bucknalls moved into the village of Ratho nine years ago, the Inn was no longer the village hub it once was. Says Graham, “You could see its potential, but it was just tired.

Even after new owners took over five years ago it still didn’t live up to expectations. We used to sit and say ‘if we owned it, we would…’.

Says Rachel, “At the time we had a very young family, and when it came up for sale originally it wasn’t the right time. But when a friend picked me up from the airport, after a trip a couple of years ago, and told me it was up for sale again, I couldn’t get it out of my head. I eventually said to Graham, I haven’t thought about anything else for the last fortnight.”

Graham comments, “A few years ago prior to the pub coming up for sale again, I had been playing golf with Colin Blair of Buzzworks, and had been telling him about The Bridge Inn. He told me what he would do with it, and said there was no point in doing things by halves. I remembered his thoughts on it when it did go back on the market.”

He continues, “My own background was not the licensed trade but the IT and finance sector. I knew the Inn needed significant investment and spoke to my contacts in the financial field. They told me to speak to a few folk in the know, and put together a business plan, but that getting money for this sort of development from the banks was not going to be easy. Although I had run successful companies before, I didn’t know this trade at all. So I spoke to a restaurateur friend in Edinburgh, and another friend who runs a group of boutique hotels down south. Both of them gave us some excellent business advice, and the business plan we subsequently drew up enabled us to get the funding from the bank and move forward with the purchase. But it wasn’t just business advice we got, they both made it abundantly clear what it would mean to our personal lives – and they weren’t wrong.”

The couple didn’t just become owners of The Bridge Inn, but the deal also included two canal barges and in fact the two barges – the Pride of Belhaven and the Pride of the Union were refurbished right away,

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while the work on the Inn didn’t start for another year.

Graham comments, “We wanted to run the Inn as it was and get a real feel for it. We spent a year apologising for everything from the loos to the restaurant, but we could, and we did, improve the food right away.”

Rachel adds, “I have a lot of cooking experience so I know about food.

We immediately moved from frozen to fresh, and emptied the freezers. It caused a few ructions. We also introduced some of our own produce.”

Graham explains, “My Christmas present from Rachel a few years ago was a couple of pigs, one of which was pregnant. We now have 17, and although it started as a hobby, we now sell pork to our friends, and we also use it here – Ratho Saddleback.”

Says Rachel, “I was brought up on a farm in Kelso, so I’m used to rearing animals. We also have a kitchen garden and although we are not self-sufficient when it comes to fruit and vegetables, we do grow what we can. This year we made our own apple sauce from our own apple trees, supplied Black Kale and cabbage. And we are planning on doing more next year - we even have a pub planting plan.”

Graham adds, “We also have a wee bartering thing going on with some locals who love to shoot. They bring us pheasants and other game and in return they get a complimentary meal.”

Presiding over the kitchen now is recently appointed Executive Chef, Ben Watson. He was previously Executive Chef at Howie’s Restaurants in Edinburgh. However, this is a case of ‘like father, like son’ because his father was the head chef at The Bridge Inn in its heyday, and in fact Ben worked in the kitchen 20 years ago, helping his father.

The pair are delighted to have him on board. Says Rachel, “We want to make the Bridge Inn at Ratho a real destination restaurant and the appointment of someone with Ben’s calibre and experience shows that we are serious about providing a quality dining experience for our guests.”

His appointment came at the same time that the transformation of the Inn was completed. Graham comments, “We started work on the renovations last October, and Rachel project-managed the whole process.

During the redevelopment we only closed the kitchen for two weeks last January and the bar for four days. We worked with one half of the place a building site and kept the other half open.

The bedrooms were finished in April, the restaurant in June and the terrace in July.”

Rachel continues, “Once we started we found that we had to spend more than we thought: on the roof, which instead of needing a bit of patching had to be totally replaced, and on

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A DREAM COMES TO FRUITION the cantilever deck, which needed 1.5m of concrete and massive steel beams. These needed to be taken over the building using a gigantic crane – which caused Edinburgh airport no end of consternation. They said it interfered with their radar!”

But all the effort was worthwhile. Now there is a large airy restaurant with a cantilevered deck overlooking the canal. The bar that was situated in this area has been totally removed and the bar area is now where the dining area once was. Rachel explains, “The new restaurant is where the view is and people who are dining like a view more than people who are drinking. People who wanted to dine previously had to walk through the bar into a rather small and dingy dining room. We’ve opened this space up now and created a brand new bar, and it’s popular with locals, business people, dog walkers and cyclists too. Now the restaurant can be buzzing and the bar can be busy too without the customers falling over each other.”

The new-look Inn has a traditional edge but is contemporary too. The predominant colours are duck egg blue and cream. Some of the

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walls are painted and some feature, obviously expensive, wallpaper which creates a different mood completely.

In the dining area the original dining chairs have been reupholstered and the tables sanded down or replaced, and the pictures on the wall fit in with the provenance of the Inn. The four new bedrooms, there were none before, all feature chandeliers, crisp white linen and cream carpets. There’s even a four-poster bed.” Says Graham, “Rachel has expensive tastes, and I must say that I baulked at some of her design features such as the chandeliers. However the number of guests who mention them, and who say our rooms are ‘gorgeous’, prove that she was right.”

The changes also include the installation of a Cryoservice gas tank in the cellar. This was Graham’s purchase. He says, “We were getting through 30 tanks of gas every month, and no-one had a handle on what was happening in the cellar. Now we have one CO2 delivery every six weeks. We don’t run out. And there is no disruption to our business.”

The two admit the first two years have had its challenges. Not least the fact that the canal froze the first winter they were there, and this year too. Says Graham, “We had 1,200 people booked for Santa Cruises, and we had to refund the deposits. What a nightmare.”

That aside though, the canal barges and The Bridge Inn are working well for the enthusiastic duo. Rachel says, “When we took over we leafleted the whole village and invited them down for an open house, and we got an amazingly positive response. And despite the fact that we have had a terrible summer and we only had one BBQ, our figures are significantly up on that first year. The canal barges are well used for hen nights, weddings, corporate days and such like.

They give as a real unique selling proposition, although it can be pretty manic on a Sunday lunchtime when the two barges are going out and the dining room is full… but it is all good fun.”

Graham agrees, “The two bits of the business complement each other. Some people come because they know of the boats, and if folk have booked a trip on one of them usually when they come back they stop for a drink in the bar.”

The two clearly are enjoying the business, and even managed a holiday this year. Says Rachel, “We have enjoyed the whole experience, but our kids hated it to begin with. They never saw us.

We were here 24/7. We needed to do that because we needed to learn and the best way to learn is to do it.” Graham agrees, “We’ve done everything from clean the loos to serve behind the bar. And while I don’t pull as many pints as I used to, we are both still fully involved in all aspects of the business. I take care of the financial side and technical side, while Rachel says “I do more of the fluffy stuff.”

Graham concludes, “This is harder than anything that I have ever done, but you do get more of an instantaneous reward.” While Rachel adds, “I sometimes wonder what we talked about before, because now all we talk about is the business!”

The duo do more than talk the talk, they walk the walk too.

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is available from:

BATLEYS BELLEVUE EDINBURGH 30 McDonald Place, Edinburgh, EH7 4NH Phone: 0131 557 5350

UK IMPORTED KC BRANDS LIMITED Phone: 0127 842 4727

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DESIGN FOCUS : THE GOLF, EDINBURGH: JASON CADDY

W

hen Billy Lowe made public his decision to sell The Golf Tavern the trade held its breath. The Saltire boss had made no secret of his desire to own the Edinburgh Bruntsfield institution, Lavishing it with a sleek new sports bar makeover back in 2003. New owners Signature Pubs have recently treated it to an equally as slick £500k refurbishment.

Judith Bevan worked at The Golf for Saltire Taverns and is now GM for new owners, Gareth and Nic Wood, and as such a longstanding member of staff, she’s not far off from being a curator of the pub. She says, “In essence Gareth wanted to take the Golf back to where it was a few years ago – and add his own unique take on the design. Even though what Billy Lowe did when Saltire Taverns last refurbished it was amazing at the time, we got a lot of feedback from customers along the lines of them liking the sports bar feel at first, but they missed the old Golf Tavern after time.

What Nic and Gareth therefore produced is an updated, yet classic Golf Tavern. Since the refurbishment our customer demographic has swung from mainly students to professionals, locals and corporate business. So in both a business and design sense it has been a resounding success.”

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collaborators, Tibbatts Abel and CCI Developments, was enlisted to bring Signature’s vision to life. The exterior has been spruced up with a new sign, window shutters and even a drink fountain for pooches.

Inside, it’s structurally the same – split over two floors called the Main Bar on ground floor level, and Top Bar occupying the first floor space. Explains Judith, “When Billy blocked off some of the windows he had the presence of mind to protect and preserve them at the same time, so we found one beautiful original window in mint condition from the very first era of the Golf, which was moved to a more prominent place in the bar.” I have to say that the window is beautiful, made from stained glass, and bearing The Golf Tavern motif.

There is a sea of bric-a-brac, and this stands out like a sore thumb in the Main Bar, as does the altered use of the layout. The once island bar is no more, in favour of a beautiful oak bar made from reclaimed wood, stretching along the far wall, and says ‘traditional pub with a modern twist’ thanks to the innovative little pendant lights above the bar and mirrored ceiling. The bar is from Andrew Thornton’s, based in England, and it’s stunning yet quite simple in its design - made up from cone-shaped columns on the back bar, a rounded edge to the front bar and some ornate touches at the collars and cuffs of the columns, deliberately matching the Golf’s exterior brickwork.

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Then there’s all the bric-a-brac. But it’s far from old tat, as Judith explains. “The church door tables were £8k a pop (they are beautiful) and Gareth took a van around reclamation yards and antique shops in England and filled the van with all manner of stuff for the interior.” Just a very brief rundown on what this encompasses takes in trumpets, pewter pots, toby jugs, snake ornaments, horse-brasses, a bike, a writing bureau, huge metal keys, some vintage newspapers as wallpaper and this is by no means an exhaustive list. Does it look good? To a point, although it’s perhaps a little too cluttered for my tastes, but the clientele are lapping it up.

The other focal point has to be the fireplace which Gareth required from a “country manor” and it forms the centrepiece the far left hand corner of the bar, which is also carpeted and is the closest the Golf comes to having a snug. The lighting is a spherical cage containing exposed bulbs, and is a nod to the lighting in Signature’s Aberdeen concern, The Illicit Still.

The ceiling is an ornate tin design, and the seating is a mixture of red Chesterfields, banquettes, leather chairs and tables for two, tucked away in some of the nooks and crannies.

Upstairs, the layout is unchanged but the Wood design motif has still been stamped firmly on this floor. Says Judith, “We are attracting a lot of corporate business and hires in Top Bar which didn’t really happen in the Golf in the past.” The first floor layout remains pretty much faithful to Billy Lowe’s footprint, with a pewter-topped bar immediately in front of you once you emerge from the stairs. For those unfamiliar with this space it’s a lot smaller than downstairs and Signature has reimagined the back bar with sleek glass and mirrored shelves. There’s a seating area directly opposite the bar with some sporting pictures illuminated.

To the right as you enter from the stairs are two areas, one slightly raised and one not. The one that isn’t used to be elevated and almost caged off, but this has now been replaced by a chillout area with lots of different styles, colours and textures of seating. Throw in some show jumping wallpaper and you have a stylish mix. The ceiling is festooned with mirrors in varying shapes sizes and coloured frames, but this is where the bric-a-brac begins and ends on this floor. It is minimalist in comparison to the busy feel below.

This has all the attributes of a friendly local and the locals are friendly, and I did overhear a couple who were stood in the doorway checking it out for the first time since the refurbishment.

“I told you they’d made an amazing job of it” said one. “Yeah really takes me back,” was the reply before they took their seats. Just about sums it up.

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DESIGN FOCUS : ROXY 171, GLASGOW BY JASON CADDY oxy 171 is the name of a legendary live music venue in London, and the inspiration behind the new name of the former Liquid Ship on Glasgow’s Great Western Road. It was acquired by Hamish McLean’s Jimmy’s Bar Ltd in December of last year, and the bar closed for a £50k refurbishment for a total of 18 days last month last month under the stewardship of Hamish’s son and GM, Jamie McLean.

He says, “No operator can afford not to be trading for too long so it was essential that the wok was carried out swiftly, and we were lucky to work with some excellent people who assured that it was and to an excellent standard. We did have to wait a while for the planning application to be processed and this gave us all time to sit down and thrash out what we wanted from the design.

“Roxy is also the name of our family dog, and 171, the pub’s address. But the main thinking behind the name was the live music element, as this is an integral part of put business, and this gave us a steer for the design.”

There are two bars, the main one at ground level, and a basement space for live gigs, comedy and the like. Lansdowne Consultancy worked on the design and the main contractor was Liam Duggan.

The layout remains pretty much the same as before at ground level, with a bus stop sign and two old Glasgow Subway partitions either side of a pew bench seat the only echoes of the past.

Beginning with the bar, the gantry has changed, likewise the adjacent kitchen, which has been both expanded and modernised.

Says Jamie, “The gantry used to consist of two old bookshelves, now we have a dark wood gantry surround with glass shelves, new bar top in beech wood and darker slatted bar front. The kitchen, just along from the bar, has also been redesigned, and we’ve installed some new equipment and a higher servery. We are now entirely self-sufficient so that all the cooking is done on site and still in full view of all the customers.”

The stools are still at the window with a shelf for drinks, although all the wood has now been painted a lot darker, although the exposed brick wall opposite the bar, and above the pew, has been whitewashed. There is also a rather interesting and striking circular light in glass with clear bulbs visible, with exposed elements.

Further into the bar, the very back area has been improved upon

R

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tenfold, compared to how it was. The once low couches and tables are no more, and in their place, banquette seating all along the corner wall, paired with tables and chairs. “The couches were not really practical or an effective use of this space,” says Jamie. “They were at too low an angle that made for an uncomfortable dining experience, and invariably in the day, one person would sprawl along one couch with a paper, effectively making it off limits for other customers.”

The staircase between the two floors now boasts a spray paint mural and a chandelier. On the day of my visit they were just about to place a signed guitar used by Cure front man, Robert Smith, which is to be displayed in an ingle on the stairs behind some safety glass. Jamie has also collected several pieces of musicrelated artwork from The Roxy in London, which are yet to be hung around the bar.

Downstairs is intimate. Although, together with designer Sara Jones of Lansdowne Consultancy in Glasgow, the limited space in the basement has been more effectively utilised, by switching the position of the bar and stage. Says Jamie, “The space is now a lot more malleable since we removed the large fixed table in the middle of the floor and this make for a better flow to the bar, and greater visibility of the stage.” The bar looks terrific, with a beautiful new beech top and dark slatted wood front, just like its ground floor counterpart. The exposed brickwork has been cleaned up and freed from clutter to show it off to its optimum, with sparse spot lighting and glass shelving making up the simplistic gantry. There are also some bare bulbs with exposed filaments hanging from pendants above the bar, and they look sleek and stylish.

The stone floor has been cleaned up and the stage is simply an elevated area covered on a black carpet tile material. The wall opposite the bar is exposed brick painted in cream with a spray painted mural at the end of the wall nearest the stage. There is one nod to its previous incarnation in the form of a stained glass window of a ship in the curved wall which houses the office just at the foot of the stairs before you enter the main space, which can be curtained off for private events, as this is also where the toilets are located.

Both floors are certainly a lot more comfortable, cleaner and stylish, plus there’s a cleverer use of space, given the odd shape of the building. A triumph of a design.

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HALLOWEEN COCKTAILS

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DRINKS NEWS MOLSON COORS LAUNCHES OUTDOOR ADVERTISING FOR ANIMÉE

The outdoor advertising for Animée, the new beer unveiled by Molson Coors in July, has been launched. The new campaign is part of a £2m investment in the beer. Kristy McCready, Communications Partner, Molson Coors (UK & Ireland) says “Animée is the result of an extensive research programme that looked at why women in Britain aren’t reaching for beer. Animée is a non-traditional beer – the idea for which we collaborated with over 30,000 women across the UK. The result is a new beer unlike others in the category that we hope will break down these barriers. The adverts reflect Animée’s taste and branding, and, like the beer, are feminine and sophisticated.”

FIERY IRN-BRU IS A HOT PROFIT OPPORTUNITY

IRN-BRU will launch Fiery IRN-BRU this winter, the first ever limited edition in the brand’s 110-year history. Adrian Troy, Head of Marketing at A G Barr says, “Scotland loves IRN-BRU and everything about its bold, no-nonsense Scottish attitude. It’s a maverick, one of a kind brand. Fiery is going to be the hottest property on the soft drinks fixture, it’s a strong consumer idea that will provide incremental soft drinks revenue for retailers. Available for a limited period only, it’s a must stock for retailers who want to turn up the heat and generate incremental sales from soft drinks.”

OLD PULTENEY CREATES CELEBRATORY SPIRIT

Old Pulteney Single Malt Scotch Whisky has unveiled a limited edition commemorative bottle to celebrate the Old Pulteney Row to the Pole expedition by Jock Wishart. Only 3,000 of the unique, collectable bottles will be available worldwide and will feature an exceptional single malt selected by Malcolm Waring, Distillery Manager at Pulteney Distillery. Margaret Mary Clarke, Senior Brand Manager from Old Pulteney says, “The Old Pulteney Row to the Pole expedition proved to be an unforgettable and unique experience for all involved and we are proud to have been involved in such an ambitious challenge.”

PERONI NASTRO AZZURRO LAUNCHES NEW AUTUMN/WINTER ADVERTISING CAMPAIGN

Peroni Nastro Azzurro is launching a new autumn/winter creative for its ‘Seasons’ advertising campaign. Laura Edwards, Director of Trade Marketing at Miller Brands, says “Peroni Nastro Azzurro’s new autumn/winter creative is the second phase of its Seasons’ advertising campaign and celebrates the uniquely passionate and stylish approach that Italian’s have to enjoying this time of year; depicting authentic and beautiful Italian moments. The timely launch of this activity will ensure consumers continue to engage and enjoy Peroni Nastro Azzurro during the key World Beer drinking occasions of Christmas and New Year.”

HALEWOOD INTERNATIONAL ADDS ‘SALITOS’ TO ITS BEER PORTFOLIO

Halewood International has extended its beer portfolio with the acquisition of ‘Salitos’, a 5.2% beer flavoured with Tequila.

James Wright, International Sales and Marketing Manager at Halewood International says, “Salitos is a hugely successful brand around the world with an exotic and fun brand personality. Halewood International is always looking at opportunities to launch great brands into the UK market and has excellent credentials for making young aspirational products such as Salitos and Lamb’s Spiced work within a UK market. The World Beer market has been relatively quiet for new entrants over the last 12 months and Salitos will provide a refreshing alternative to current products.”

TENNENT’S GETS CONSUMERS TO DESIGN GLASSES

Earlier this month Tennent’s Lager asked Scots to put into words the pride and passion they have for their city to create a unique set of limited edition pint glasses. City dwellers were asked to log onto facebook to comment on what the nation’s six cities - Glasgow, Edinburgh, Stirling, Dundee, Aberdeen or Inverness, meant to them. The most inspiring and funny lines will now adorn six new limited edition glass designs released in bars next month – one for each city. The campaign celebrates Tennent’s new advertising campaign, which depicts brand founder Hugh Tennent bursting with pride for his home city of Glasgow.

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alcohol to feel the effects. While it may allow us to stay out longer…I can’t imagine it will do our livers any good or get the message of responsible drinking across!

I attended the Best Bar None Dundee awards recently.

Around 250 folk from pubs throughout the Dundee area attended the evening awards ceremony and dance, and what a lively affair it was. Exactly what the awards ceremony should be. And all the key supporters were there from the police to the chair of the licensing board. Well done to Morag Beattie and her team. I only wish all the Best Bar None Award ceremonies were of a similar vein – after all the effort that licensees put in they should be rewarded in a upbeat fashion (see round up).

I am now a Keeper of the Quaich, and what an honour it was to receive my Quaich at Blair Castle. I would like to say a huge thank you to David Urquhart of Gordon and MacPhail who put me forward. What an occasion. The venue was fab - Blair Castle, and the guests were impressive - the movers and shakers in the whisky industry, not just from Scotland but from all over the world. And the pomp and ceremony which complimented the event was spot on. It certainly was very special, and very well organised. Congratulations to Paul Walsh, CEO of Diageo Grand Master of the Keepers of the Quaich and now newly engaged.

Another event which proved to be just as entertaining, although in a completely different vein, was the recent wine tasting dinner hosted by Des Gallagher and his team at Matthew Clark at the Glasgow Art Club. I don’t think I’ve ever met a more relaxed wine maker than South African Bruce Jack who created Flagstone Winery in 1998. He has an interesting story and he was quite emotional because his family are originally from Glasgow. The wine that accompanied dinner, as I am sure you can imagine, was superb and the food matched it perfectly. And there were some interesting names too. Brave is the man who orders up ‘Love handles’ on a night out! It was also good to catch up with some old friends including Angus Meldrum and Stefano Giovannazi, who has just open his first off-sales Quel Vin… at Kelvinbridge, nice play on the name. A real blast from the past was catching up with James Lousado who used to be the Marketing Director for Budweiser back in the days of Whassup, he is now Accolade Wines (formerly Constellation) general manager – Europe, which owns Flagstone.

I am now even more committed to promoting and protecting the future of Scotch Whisky particularly to a new audience, but I totally agree with the recent Mintel Report that suggests that whisky sales in the UK will continue to decline if we don’t get away from the heather and traditional image that the brands portray in their UK marketing activity. While this marketing imagery works elsewhere, we know what Scotland looks like. To make whisky more appealing to a younger market we have to take the mystique out of it, encourage people to sample it any way they want, and give them the confidence to order it at the bar. In Spain and France where younger people drink whisky long, the marketing has always been of a more contemporary nature and Scotch is more popular than bourbon. But as many whisky marketeers will tell you, Scotland is not the most important market for whisky, it’s the emerging markets and the US that they are concentrating on. But the benefits of marketing in Scotland do show results – the brands that market themselves here, sell here. And these days all sales are important.

The same week I also enjoyed a beer and food tasting at the Blythswood with the new management team at Molson Coors. They also revealed some interesting research. Having surveyed licensees across Scotland it seems that although licensees don’t think the trade has a rosy future, their own businesses do. Work that one out. You can see the full report online at dramscotland.co.uk.

Challenge 25 is now law, and it applys to every licensed premise that includes hotels and restaurants too. Technically this means that if any party of guests turn up with someone that looks under 25 you have to ask for them for identification. It might be wise to encourage your staff to remind people of this when they book a table. There would be nothing worse than a party of six arriving with two people with no identification... the chances are you could lose the whole table. You would also be well advised to put it on your websites too. The police are being pro-active and will at some point be in for a visit.

PL’s plans to raise their fees, in some instances, by 2000%, has galvanised some Scottish licensees into action, but unfortunately not others. I couldn’t believe the number of people who hadn’t paid any attention to the story, perhaps thinking that it would not affect them. PPL affects everyone that plays music whether it is in a pub, club, restaurant or hotel, hairdressers or supermarket. As someone said, “I was waiting for a letter through the post”.

Perhaps that’s what PPL are banking on… but if the fees are raised the only bank account that will be looking healthy is theirs!

American and Australian scientists have developed a pill that could allow people to 'stay sober' despite drinking on a night out. The ‘stay sober’ pill has been tested on mice who did not display any signs of getting tipsy, despite being fed sufficient

Most of you who know Bob Taylor, affectionately known as Uncle Bob, will know that he is a champion cyclist and holds the title Veteran Champion, or something similar. But he now qualifies for another title – over the handlebars champ! He had an accident last month, went over his handlebars and ended up in hospital. Thankfully he is now well on the mend.

Hopefully he will now take it a bit easier!

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ROUND UP Dundee’s Best Bar None awards were a resounding success. The evening celebration, held at the Apex Hotel in Dundee, saw awards going to:- Abertay Student Centre, Admiral Bar, The Anchor, Boars Rock, Braes, Campbeltown Bar, The Capitol Lloyds No 1 Bar, The Club Bar, The Counting House, Dundee Indoor Bowling Club, Dundee University Students’ Association, Eagle Coaching Inn, Fat Sams Nightclub, The Fisherman’s Tavern, G Casino, Gunners, Kittiwake, Michelin Athletic Club, Nether Inn, OUT Nightclub, Papa Jacques, Private Eyes Gentleman’s Club, The Royal Arch Bar, Sandy’s Bar, The Speedwell Bar, Tay Bar Café and Tickety Boo who also feature on our cover. Said Morag Beattie, DUNCAN co-ordinator, who organised the awards, “The reason that our event is so successful is that we get a lot of support from everyone from Tayside Police to Dundee Licensing Board, Dundee City Council and Alcohol Tayside, as well as our sponsors who include Diageo and Blackadders.”.

DRAM DRINKS RETAILING AND MARKETING PUBLISHED BY MEDIA WORLD LIMITED UPPER FLOOR / FINNIESTON HOUSE / 1 THE STABLES YARD / 1103 ARGYLE STREET / GLASGOW / G3 8ND t. 0141 221 6965 e. dram@mail.com web. www.dramscotland.co.uk Editor: Susan Young • Chairman: Noel Young • Production: Yolander Yeo • Advertising Executives: Martin Cassidy, Emma MacDonald • Editorial: Jason Caddy • Administration: Cheryl Cooke Published by Media World Ltd. Subscriptions: DRAM is available by subscription for all other qualified persons involved in the Scottish Licensed Trade at the rate of £48 per annum including the DRAM Yearbook.

The publishers, authors and printers cannot accept liability for errors or omissions. Any transparencies or artwork will be accepted at owner’s risk. All rights reserved. No part of this publication may be reproduced in any form without the written permission of the copyright holder and publisher, application for which should be made to the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © Media World Limited 2011.

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