DRAM January 2012

DRAM

257 DRAM MAGAZINE JANUARY 2012 ISSN 1470-241X

DRINKS RETAILING AND MARKETING

INTERVIEW: LAURIE NICOL • DRAM 2012 GONGS • DUKES • LE MONDE • ZYKA

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JANUARY 12 DRAM

DRAM

257

DRINKS RETAILING AND MARKETING

WELCOME

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irst of all I would like to wish all our readers a very Happy New Year. Here’s hoping 2012 is a more productive year for the Scottish licensed trade. The good news is...Christmas did give most licensees a turn. Sales may not have surpassed 2010’s festive period, but it appears everyone has seen an increase over last year.

Our annual buyer’s guide was published at the end of December and this month you all get a complimentary copy. I hope you find this guide useful. It’s amazing how many brands change ownership over the course of the year, but at least our guide gives you a contact number should you wish to stock a particular brand.

This month our licensee interview is with Laurie Nicol, the General Manager of the Grand Central Hotel. She is pictured on our cover with Glasgow’s Lord and Lady Provost. The hotel re-opened just over a year ago, and I caught up with Laurie to find out how she had found the first year.

We also take a look at some recent refurbishments - Le Monde in Edinburgh, Duke’s in Glasgow and Zyka in Newton Mearns.

This issue we also have my annual gongs. Find out who made an impression on me during 2011.

CONTENTS January

2012

FEATURES

10

DRAM 2012 GONGS

DRAM Editor Susan Young gives her own gongs.

13 14 16

THE LOW DOWN

Jim Anderson writes about beer duty,

A GRAND YEAR

Laurie Nicol has now got a year under her belt at the Grand Central. Susan Young reports.

DESIGN FOCUS

This month we take a look at three venues Le Monde in Edinburgh as well as Zyka and Dukes in Glasgow.

REGULARS

Editor

05 17

NEWS

The latest news from around the trade.

SUE SAYS

Straight talking from our very own Editor.

susan@mediaworldltd.com

DRAM JANUARY 12

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DECEMBER 11 DRAM

¬ DAVID WITHER

NEWS

FESTIVE PERIOD PROVES A MIXED BAG FOR SCOTLAND’S ON-TRADE

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selling our events, we did very well.”

However all the licensees were agreed the festive period is not the golden goose it once was. Said David Wither, “The whole Hogmanay period is quite challenging. It’s definitely not as massive as it was.”

Sandy Gourlay said, “Times are changing, and we have to change with them. We all have to work harder to give customers what they want.”

Donald Macleod commented, “Black Friday is a thing of the past. I think there are too many licences, chasing too little business, and the discounting that goes on cannot make you a profit.”

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PHOTO: PAUL WINCH-FURNESS

his year’s festive period did boost sales for Scotland’s pubs according to licensees across the country, but not to the extent of years gone by.

David Wither, MD of Montpeliers in Edinburgh, told DRAM, “We had a very strong December with sales up 20% to the 25th December, which is substantially more than last year and 2009.”

While Sandy Gourlay, pictured left, General Manager of Glasgow’s Oran Mor said, “We had an excellent festive period. We did much better overall. Our turnover was up, our corporate business for Christmas parties increased and we saw increases in other areas of the business too.”

Don Lawson who owns Johnny Foxes in Inverness commented, “Our sales were much the same as they were last year, and last year wasn’t great.” His Manager at Johnny Foxes Ailsa McCallum said, “The five days between Christmas and New Year were excellent. Everyone seemed to come out to celebrate. While Hogmanay was steady.”

Meanwhile in Falkirk Brian Flynn of Behind the Wall was in good spirits reporting an increase in business on last year. He told DRAM, “I would describe it as a very good festive period. We increased our business and we were busy right from the start of December. It was much appreciated.”

In Glasgow Carlo Citti, who owns Campus, Club 520 and O’Couture, said that his outlets were quieter than usual at Hogmanay but very busy the week before. He said, “This is the quietest Hogmanay we have had and I would put it down to the fact that Glasgow cancelled the Hogmanay party in George Square. Although they had a family day, who celebrates New Year at 10pm? I hope they bring it back next year. New Year, this year, was all about Edinburgh. When the city council cancelled the party they said they would help the trade with advertising, I didn’t see any, and nor did anyone contact us.”

He continued, “The funny thing was we doubled our Christmas Day business at Campus. It seems that you cannot predict these days how the business will perform. It’s up and down like a yo-yo.”

Donald Macleod of CPL said, “I was pleasantly surprised that we sold so many tickets for our Hogmanay events in advance.

The sales were much more than we anticipated. This was probably because there was no party at George Square. People want to know where they will be at the bells, and want guaranteed entry. Because we had worked at marketing and

NEWS

COVER STORY

WWW.DRAMSCOTLAND.CO.UK

NEW BAR AND RESTAURANT FOR GLASGOW’S SOUTHSIDE Catherine Hardy and Jacqueline Fennessy (pictured above) the enterprising duo behind the Left Bank and Two Figs, opened their latest venture The Bungo Bar and Kitchen in December on Glasgow’s Southside.

The pair have transformed what was formerly The Fotheringay pub with a £250,000 investment. The new-look which extends to two floors and a basement, which will be used as a function room, took nine weeks to complete.

The pair have been looking for a new site for more than four years, but the idea to open in the Southside came from their customers.

Jacqueline told DRAM, “The initial idea came from our customers. We were always getting asked when we were opening up somewhere in the south of the city. And after our plans for Cafe Mao fell through we started looking, but nothing came up. Then the Fotheringay came up for sale and we liked the fact that it was in Strathbungo.

A FOODIE HAVEN

There is a community spirit here which is very much like the community feel in Gibson Street where Left Bank is.”

She continues, “Initially we were just going to give the place a small make-over, but we didn’t want to go down the route of just changing the paint and the name, and we are very pleased with the result. The fact that we have been so busy since we opened speaks for itself.”

Bungo has two eating areas and a large bar area. Says Jacqueline, “This time we wanted to keep a larger bar, and we will be applying for a 1am licence.”

The bar’s interiors were designed by Paula Murray, of Supertonic, who worked with Scots artists to emphasise the sense of community, including re-upholstering furniture with fabric designed by Timorous Beasties and made by Bute Fabrics.

Next month we will have a full feature on Bungo.

A new eatery has opened at Lochinver at the community project called The Mission. The man behind it is chef Peter Cullen, who previously worked at Andrew Fairlie’s at Gleneagles.

This is the third dining option for the village which only boasts a population of 600, and the competition is Chez Rouz at the nearby Inver Lodge Hotel, and the Michelin-starred The Albannach.

The café, which is situated on the ground floor of a small community owned and run hostel serves freshly prepared affordable meals and local seafood. With chef Peter creating a simple but quality offering where guests pick up their own meals from the counter.

Billy McEneny has leased out the site of the former Balthassar on GlasgowÊs Ingram Street to businessman and commercial property owner, Stuart Boufoy. The American –style bar/diner called Brooklyn Bar & Grill, opened late last year, after the unit had lain empty for some month after McEneny and former leaseholder Alan Tomkins parted company. General Manager Grant Mckendrick told DRAM. „What was a French café-style interior has been transformed into a American bar diner, complete with jukebox, classic arcade games and pinball machine.‰

SHORTS The Loch Lomond Distillery Company, owned by Sandy Bulloch, has increased its turnover from £17.83m to £18.3m in the year to March 21, 2011, but pre-tax profits slipped from £351,543 to £295,973. The Bulloch family also own The Glen Catrine Bonded Warehouse plant, Wm Morton and Portavadie Estates.

Paul Walsh, Diageo’s chief executive has been appointed a non-executive director of Avanti Communications.

Montpeliers turnover for the year to JANUARY 12 DRAM

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24 April 2011 dipped 4.4% to £15.3m, according to the firms accounts. Pre-tax profit also dropped. But Montpeliers’ directors said the results had still beaten their expectations given the “background of weak consumer confidence and a difficult retail environment in Edinburgh”.

State-owned Czech brewery Budvar has revealed that 2011 exports rose by 7.8%.

Budejovicky Budvar exported more than 17m gallons of beer to some 60 countries last year, the best result in 116 years.

Whyte & Mackay has reported a

60% fall in profits to £12.4m in its accounts to 31 March 2011. A fall from £31.7m the previous year. Turnover dropped 20% to £169.5m. The downturn is attributed to the company shifting its focus from ‘bulk’ output to investing it its own brands and marketing. The company is owned by Vijay Mallya’s United Breweries.

Maxxium UK, the distribution business jointly owned by The Edrington group and Jim Beam, saw pre-tax profits rise 31% to £5m in its most recent

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Rosemount Taverns has spent £100k on the renaming and refurbishing the former Jeanie Deans on Glasgow’s St Vincent Street as Barco. Two new tenants, business partners Richard O’Brien and Ilir Kapidani are now operating the bar which opened last month,. The new look Barco has a fresh and contemporary style. Craig Bruce of Rosemount Taverns told DRAM, “We had to strip the whole place back to basics in order to bring it up-to-date, the floor, ceiling, walls and the bar too.

The bar is a mixture of marble and granite, with glass pillars, booths and a grey pastel colour scheme.” Richard O’Brien and Ilir Kapidani have both worked together before at The Shack and The Garage. Richard told DRAM, “Once we saw what had been done to the place it was a no brainer. Rosemount has really turned the bar around we can’t wait to get out teeth into growing the business.”

STEAK: THE ORDER OF THE DAY

It appears that steak houses are becoming the order of the day but they are as far removed from the old Stakis Steakhouse as possible. At the end of October Signature pubs transformed the restaurant at The Rutland Hotel in Edinburgh into Kyloe Restaurant and Grill with chef David Haetzmann ordering his beef from Hardiesmill in the Borders, and now Barrie Brown is opening his own steak house, called Steak Edinburgh, at 12 Picardy Place, formerly known as Hawke and Hunter. The

! Macdonald Hotels, the Scottish-

new restaurant, will replace the Green Room, which was used as an entertainment venue and club in the past. They say it is a “concept that’s different from any other in the city.” It will open next month.

The Butchershop Bar and Grill in Glasgow opened a few years ago with the same ethos, and it has done very well.

Owner James Rusk brought the idea over from the States bringing to Glasgow the feel of a Manhattan-styled steakhouse.

Taj Tandoori in Prestwick has been named Best in Scotland at the British Curry Awards held late last year. Owner Rabinder Singh Uppal, better known as Bobby, says it was one of the best moments of his life. He was presented with his award by celebrity chef James Martin.

BOTHWELL BRASSERIE OPENS The Bothwell Brasserie has opened on the site of the former Da Luciano’s after Billy Peterkin sold the restaurant to Jeff Currie and Stephanie Gilmour. Peterkin, and his business partner, only bought the restaurant 18 months ago after former owners, Morris Inns, went into administration. Jeff is well known on the restaurant scene, and also lives in Lanarkshire. He told DRAM, “I am absolutely exhausted, but as you know it has long been a dream of mine to have my own place. With some 30 years in the hospitality industry under my belt, I’m delighted that my dream

accounts. Turnover increased by 11% to £233m.

Bombay Sapphire gin is the world’s number one premium gin by value for a third consecutive year. The brand, saw year-on-year growth of its share by value within the premium gin category for the 12 months to the end of December 2010. It recorded an increase of 1.5 share points to 38%, according to IWSR (International Wine and Spirit Research),. While the overall gin market has remained flat in recent years, the popularity of Bombay

has finally come to fruition.” He continues, “The general consensus has been that it is great that someone local is now running it and I look forward to welcoming new and old customers.” Jeff who worked for the Cricklewood years ago, has also spent a number of years at Rogano, and lately with Alan Tomkins at Urban Grill in Glasgow. Says Jeff, “The opportunity came up, and here I am.” The restaurant has undergone a minimakeover, and obviously Jeff has added his own touches. “I’m sure my customers will be impressed.”. he says.

Sapphire continues to grow. Source data: IWSR 2010 Eddie Watson, the Aberdeen pub boss who died of cancer last year, has left more than £1.4m in his will. The 85-yearold owned The Grill, in Union Street.

Liquidation proceedings have been started against Carabee Ltd who formerly ran Whitecroft Mansion and the Hetland Hall Hotel near Dumfries. Whitecroft has been closed since October, but the running of Hetland Hall was taken back by its owner, Jan Anderson, at the same time and it is

owned hotel group, has reported that turnover for the 18 months to the end of last March had grown strongly up from £131m to £200m, however pre-tax profits fell from £5.2m to a loss of £5.3m. £4.8m of which can be attributed to a rise in interest rates on its borrowing.

! December saw The Scotsman Hotel

in Edinburgh sold to its former owner, Sheikh Mohamed Bin Issa Al Jaber. He bought it back after striking a deal with administrators KPMG, to repay just over £24m.

However the sale will leave Bank of Scotland out of pocket. It had originally had £51.2m worth of loans outstanding.

The adminstrators say that the offer represented the “optimum outcome for creditors.”

! The Residence Inn has opened in Edinburgh. This, the first Residence Inn branded property in the UK for Marriott International, has 107 bedrooms, and will be operated under a management contract with Gladedale Ventures. Situated in the Quartermile, the hotel offers studio and one bedroomed suites.

still open for business. David Hill, of accountancy firm BDO, was appointed interim liquidator following court action at Dumfries by Her Majesty’s Revenue and Customs earlier this month for an outstanding bill in excess of £100K. Stephen Bryson and Diane Scholes are the only two directors of Carabee.

A Cosmo restaurant is expected to open in Aberdeen this year at the cities Union Square shopping centre. Plans are already underway with a Spring opening expected.

DRAM JANUARY 12

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BAR NEWS ! Plans to revamp Edinburgh’s

Cowgate have been given the green light by councillors.

Jansons Property have been given the go ahead to start work on a £35m development which will see the creation of a 259-bed hotel, a nightclub and retail outlets. However the news has not pleased heritage groups who have described the new development as “an architectural fudge” and a “poor pastiche” of the Cowgate’s design.

! The Glenkindie Arms Hotel, near Alford,in the North East, has re-opened with a new tenant. Euan Mackie, who also runs the Allargue Arms Hotel at Corgarff has taken over the premises, after former tenant chef Ian Simpson filed for bankruptcy.

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NAE LIMITS FOR THE LOG CABIN HOTEL

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he Log Cabin Hotel near Kirkmichael has been taken over by the couple behind the Nae Limits adventure company, John and Kate Mason-Strang. The hotel, which was built in 1967, was always an unusual destination for skiers, as it was modelled on a Scandinavian ski chalet, and the new proprietors intend to restore the chalet to its original glory. It has 13 bedrooms which can accommate 37 people, and boasts a Viking long-boat carved into wood in the main lounge, as well as turf roofs and an open fire. A guest recently described

The Waterwheel Inn at Bieldside, Aberdeen has closed. The 21-bedroom property was owned by local businessmen Billy Cowe, Sandy Hunter and Mike Wilson.

MEADOWPARK SOLD TO M&B The Meadowpark Hotel and Red Room nightclub in Bridge of Allan has bought by Mitchells and Butlers from the administrators. The leaseholders, Kenilworth Inns Ltd, have done a deal with the company and have relinquished the lease. The new owners, who took over this month, have closed the premises and plan to re-open come Easter as a Village Pub and Kitchen outlet. A spokesman for M&B said, “This is an excellent opportunity for Mitchells & Butlers to trade with a brand new pub restaurant in the area, and represents significant investment in the local economy.”

! Residents of Dunsmore in

Dumfriesshire got an early Christmas present when Mike and Elizabeth Williams opened the Flying Pig in time for the festive season. The new pub, the only one in the village, was formerly the village shop. The new owners are not strangers to the village, in fact they ran the George Hotel there for six years before moving to Cyprus.

While they were away the hotel closed, and was put up for sale. But now that they are back, they are confident that the Flying Pig will bring new life to the village.

as like “walking into a Cinzano ad.”

Kate told DRAM, “The cabin was an ideal fit with what we already do. It’s a natural progression for us.” She continued, “We’ve already made some improvements, for instance we’ve introduced a more loungy feel to our public area with cosy and comfortable seating. We are also using the open-fire a lot more and generally speaking have made the cabin more homey. It’s got a ‘shabby chic’ look.” The couple plan to make a wide range of adventure sports available through the hotel come the Spring.

SMALL HOTEL FOR SANDA

Sanda, the 400-acre island off the Mull of Kintyre, now has a small hotel and restaurant, which will be open to the public between March and September.

The island, which was bought by Swiss entrepreneur Michi Meier and his partner Berni Civeleker in 2010, formerly had a pub called the Byron Darnton Tavern, which was popular with

sailors, but now guests will be able to stay over in the hotel which has accommodation for eight guests, alongside a fine dining restaurant which seats 30. Originally some people thought that the island would be kept as a private retreat and locals have welcomed the news that the island will be accessible for part of the year.

A NEW WHISKY EXPERIENCE FOR AYRSHIRE

The AD Rattray Whisky Experience and Whisky Shop has now opened at Kirkoswald in what was the old Kirkoswald Primary School. The new tourist attract is owned by Tim Morrison a member of the Morrison-Bowmore dynasty. Tim and his family lived in Kirkoswald from 1981 to 2008 before moving to Turnberry and two of Tim’s youngest children went to school in the very building JANUARY 12 DRAM

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that now houses the Whisky Experience.

The new facility will run a programme of educational courses about whiskies, which should be appealing to sommeliers and licensees and bar staff with a keen interest in whisky. Former bar manager of Turnberry Hotel, Raphael Marionon, will host the tastings, as well as having responsibility for the shop.

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DRAM DECEMBER 11

SURPRIS E O THE YEA F R GONG John Gilligan is the worthy recipient of this gong. Who would have thought a year ago that today he would be leading the Tennent’s sales team? It certainly going to make for an interesting 2012, and it was an inspiring appointment and this leads us on to…

DRAM GONGS 2012

EVERY YEAR THE QU HER N EW YE EEN A NNOUN AR HO EDITOR NOURS CES SUSAN , BUT GONGS YOUNG DRAM TO PEO GIVES HER O PLE AN HAVE M WN D EVE ADE A N TS WH N IMPR O E S HERE G SION. OES…

OF RECRUITER R EA Y E TH GONG This has to be Stephen Glancey – JG’s appointment came out of the blue, and putting a man in to lead the sales team with the reputation that John has, shows that Tennent’s means business.

TECHNO LO WHIZZ G GY ONG Carlo Citti may not have invented the scanner which scans your passport/driving licence and your thumb, but he was the first in Scotland to install it. His customers now have a stateof-the-art entry system which allows them to come out without ID. Ideal now that Challenge 25 is in force. And it’s a business aid too allowing him to get a real picture of who his customers are and what their social patterns are.

JANUARY 12 DRAM

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ISING ENTERPR E AYRSHIR GONG This is a joint gong which goes to the Blairs and the Simpsons.

Their respective companies, Buzzworks and Simpsinns, have opened terrific outlets in 2011 and only a few miles apart. Family companies that continue to invest in the trade are to be applauded.

N

E WARDROB R E V -O E K MA GONG Tom Cullen, who was once known as the Prince of Darkness, because of his fondness for all things black… has now moved on to grey. Not only that but he has been known to appear without his dark specs too! The changes have been more prevalent since he has moved to Molson Coors… maybe the brewer should adopt the slogan ‘refreshes the parts that other beers cannot reach!’

PLONKER OF THE YEA R GONG The whisky sales rep who went into a well known whisky pub and said that his whisky company wasn’t interested in Scotland. Basically he was saying we are not interested in your business or in helping you grow it. Whether foreign markets are more important, long-term, than Scotland to the whisky industry, is not here nor there. What is important is that brands are respected in their home… and this sort of attitude doesn’t earn it!

RED CARPET GONG The most impressive event had to be the Keeper of the Quaich Ceremony (bar the DRAM awards of course). The splendour of Blair Castle combined with the pomp and ceremony, made it our Red carpet event of the year. It was a great evening, and I was delighted to become a keeper of the Quaich.

However another gong should go to David Urquhart of Gordon & Macphail for managing to get my guest, Robert, to enjoy whisky…something I have failed miserably to do!

SISTERLY NS SHENANIGA G N GO The winners here are Bacardi Brown-Forman’s Alison Hart and sis Gemma Leisegang of West Brewery… a night out with these two can cause serious damage to your liver… not to mention the ensuing chaos. These two know how to work hard and play even harder!

GOT HIS CK O M JO BA GONG Billy Lowe… back in the driving seat at Saltire Taverns, and loving it. It’s great to see his enthusiasm back…in droves. Can’t wait to see what he does at The Hudson. Mind you his golf swing could now suffer!

SURPRIS E BUY GO NG

Wm Morton’s purchase of Inverarity Vaults was completed in double quick time, and came out of left field.

Alan Russell said at the time, “I wasn’t going to let this one get away.” The purchase means that the company now has a turnover in the region of £50m, and in the next month its name should be finalised. It’s believed that the new name will be Inverarity-Morton – I hope folk are not going to appreviate this to IM – because that just wants me to add the word Jolly on!

FATHER N AND SO GONG To Frank Murphy and his father Brian and the rest of the clan who took over The Pot Still in Glasgow at the end of the year. It’s been a while since the two worked together, but I am sure they will liven the pub up and provide plenty of banter for their customers.

WORKAHOLIC GONG To Mario Gizzi and Tony Conetta, two of the hardest working guys I know. Last year they re-vamped L’Ariosto and renamed it Barolo, opened Amarone in Edinburgh and a Di Maggio’s Caffe in Aberdeen. And there are plans afoot for further expansion this year. I’m surprised their wives ever see them!

DRAM JANUARY 12

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THE LOW DOWN

BY JIM ANDERSON

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ucked into the 2011 Budget was a measure that created two healthful than a smaller volume of normal-strength beer. It certainly brand-new bands of beer duty, effective from the 1st of isn’t more economical. “The new 2.8% duty level is silly,” says October 2011. The duty on any beer with an alcohol content BrewDog co-founder, James Watt. “It rewards tasteless bland from 2.9% to 7.5%ABV (inclusive) would remain unchanged at beers and the morons who drink them with lower prices. It is like 18.57 per hectolitre-percent. Beers above that range, however, giving unhealthy people a discount at McDonalds.” would shoulder a 25% duty surcharge, whilst beers from 1.3% to “For the government to say that reduced duty rate will give 2.8%ABV (inclusive) would see their duty cut in half. drinkers a wider choice of beers,” said one Highland publican, “The purpose of this measure is to tackle problem drinking by “makes it sound like they invented the idea. For years, we’ve been encouraging industry to produce, and drinkers to consume, lower selling Sweetheart Stout at 0.55 alcohol units as well as Belgian strength beer,” the government’s Policy Objective for the measure beers from 0.625 alcohol units to 0.75 alcohol units [per serving]. states. “The reduced rate for lower strength beer will help to give If pubs have been too lazy to seek out these alternative beers all responsible drinkers a wider choice of products.” along, what makes anyone think they’re going to stock them now?”

In the months that separated the measure’s unveiling and its For reference, one pint of 2.8% beer equals 1.59 alcohol units. effective date, many brewers rose to the bait with announcements Although not recognised as a separate market, lower alcohol beers of new, lower alcohol beers. Other brewers adjusted have always been a part of the the alcohol content of existing beers to fall within UK scene. “When I was a BEER DUTY the new duty band. lad,” says Rob Hill, owner % ABV DUTY CAMRA (The and head brewer at SURCHARGE Campaign for Real Highland Brewing Company Ale) heralded the in Orkney, “everything was 1.3 - 2.8 Cut in half measure by dubbing 3.4% or 3.5%, so when you 2.9 - 7.5 Unchanged lower-alcohol beers went to work the next 7.5 upwards 25% the “People’s Pint,” morning you weren’t out of proclaiming the duty measure “a win-win your head.” His Light Munro scenario for both the industry and Government in at 3% was introduced as a oldpromoting a responsible drinking message,” going on to say that fashioned mild. He followed it up a couple of years later with lower-alcohol beers would serve a multitude of purposes, from Christmas Ghost at 2.8%. “It was an incredibly hoppy, pale beer saving pubs to improving punters’ cash flow to helping re-hydration. and the feedback was good.” But the risks involved in brewing a The statistic that CAMRA used to illustrate one benefit may, beer of limited appeal are great, particularly a real ale with lower however, at least partially cancel at least two others. A punter alcohol, thus shorter shelf life. “When you’re in free trade, you “could save 50p per pint if they choose a lower strength beer can’t brew something every week without knowing it’s going to sell.” compared to an average 4% ABV bitter,” based on a pub’s 50% Fergus Fitzgerald is the head brewer for Adnams. He brewed Sole gross profit margin. Assuming that the punter chooses a 2.8% Star at 2.7% for sale in December through a limited number of beer at £2.50 instead of a 4% beer at £3.00, their 30% reduction Adnams pubs. “Everybody was very complimentary, and said that it in alcohol intake would result in a 17% cash savings, meaning a didn’t taste like a low-ABV beer,” he said. Are breweries making 25p pint-for-pint gross profit loss for the publican over normallower alcohol beer to take advantage of the lower production strength beers. Given no change in customers number or pints per costs? “Clearly that’s the reason. I don’t think that there was any customer as compared to the days before the duty cut, the pub consumer demand for lower alcohol beer. That’s not to say that would have to increase its sales volume in order to make up lost people won’t go for it. It’s got to find it feet yet.” revenue.

The initiative for brewers to produce lower alcohol beers hasn’t yet Government thinking suggests that punters will achieve the same proven to be as attractive to pubs. When we spoke to the level of satisfaction with x pints of lower-alcohol beer as they do marketing department of J. D. Wetherspoon to ask if they were with x pints of normal-strength beer. CAMRA seems to agree: they going to stock any lower alcohol beers, we were told, “it is not say that their beer-tasting experts were unable to detect any taste something that has been discussed.” difference between 2.5%ABV beers and 3.5%ABV beers. But Brewery-tied houses, however, may have little choice whether or does the typical beer drinker drink beer simply for flavour? not to stock a lower alcohol beer. At The Star Tavern in the If not, they might be tempted to have an extra pint. If two pints of Belgravia section of London (a Fuller’s house), Mighty Atom (2.8%) normal-strength beer turned into three pints of lower alcohol beer, was put on offer soon after the duty discount went into effect, at it would result in a spend of £7.50 for 4.7 units of alcohol instead 40p per pint less than London Pride at 4.1%. “It sold, surprisingly, of £6.00 for 4.5 units of alcohol. Or -– thinking the lower alcohol very well,” said Karen Tinklin, who is the current tenant of the wellbeer to be a “safer” choice – the punter might switch to a pint of established pub, along with husband, Jason. “The feedback from lower alcohol beer after having had two pints of normal strength the customers was very good. It looked nice, it held a head well. beer. Either way, he will then have provided the pub’s needed sales You don’t think a beer this strength will look this good.” As for volume, but at the cost of personal cash flow, at the same time Mighty Atom standing the test of time at The Star, Mrs. Tinklin having undermined the responsibility issue mentioned in the said, “When Fuller’s do a new beer, people will try it. Depending on government’s Policy Objective stated above. the time of year, Mighty Atom would do very well. It was good to A greater volume of lower-alcohol beer may or may not be more bring it in during Christmas, for drivers, for example.”

DRAM JANUARY 12

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A

GRAND

YEAR!

LAST YEAR WAS A BIG YEAR FOR LAURIE NICOL, GM OF GLASGOW’S GRAND CENTRAL HOTEL. NOT ONLY DID SHE BED A NEW HOTEL IN, BUT SHE ALSO GOT MARRIED. SUSAN YOUNG CAUGHT UP WITH HER RECENTLY.

L

ast year was a big year for Laurie Nicol, GM of Glasgow’s Grand Central Hotel. Not only did she bed a new hotel in, but she also got married. Susan Young caught up with her recently.

Laurie Nicol coincidentally has a best friend called Susan Young who happens to have two cocker spaniels…just like me, and in fact was on holiday with her when I called. But what is not a coincidence is the success of the Grand Central Hotel in Glasgow, where she is General Manager. Laurie and her team are a great example of where there is a will there is a way.

The hotel celebrated its first birthday in September and Laurie tells me that the hotel has exceeded all expectations, not least her own.

She tells, “I don’t just like going to work. I love going to work.” In fact when Laurie heard about the plans for the Grand Central, it was she who contacted them about the role of GM. She tells me, “I had a good feeling about the hotel. I thought that is the job for me. All I had to do was persuade Principal Hayley that was the case. Even though they went to open market, and interviewed a lot of people, I was persistent. I was prepared to do anything to get the job because I really felt it was the job for me. When they told me in September 2009 that I had the post, I was delighted.”

She didn’t actually join the team until January 2010, because her previous employers Hilton Hotels kept her to her notice period, and when she did, she immediately took a role in the transformation.

Says Laurie, “There was a project manager who worked with the contractors. However, I was the person going to operate the hotel and I wanted to make sure it was just right. I asked more specific questions. Getting involved in the refurbishment was challenging, but it is amazing what I learned.”

Since joining the hospitality industry at the tender age of 15, Laurie has basically worked her way up the ranks and has worked for some of Scotland’s top hotels. She says, “I like telling people that I started out as a waitress.” In fact after joining the Moathouse hotel (now the Crowne Plaza) she decided against doing a degree, much to her father’s chagrin. But says Laurie, “That was the influence of Stephen Carter. He offered me a supervisors job, at the same point as I was considering leaving to go to Uni, and by that time I had the bug, and of course the idea of earning £10K seemed to me at 18, a fortune.”

She continues, “I learned a lot from Stephen. I love getting out and about speaking to people. That is what he does, and when I worked with him, I did want to be like him. He is an icon in this trade. Even now, when I am in the office, I feel that I should be out speaking to our hotel guests.”

After leaving the Moathouse, she moved East to the ICC in Edinburgh to work with Leith Catering. Explains Laurie, “I started pre-opening, and was involved in the recruiting and training of staff JANUARY 12 DRAM

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and procurement. I was Operations and Banqueting Manager, with 200 staff to manage and up to 900 guests at a time to cater for.”

She stayed there for two years, says Laurie, “I became banqueted out!”

Her next move was to Stakis and her first sales job at the Park Hotel in Falkirk. She stayed within the sales environment for the next decade, even after Hilton bought Stakis in 2007. She had various roles around the country – and worked with hotels ranging from the Caledonian in Edinburgh to the Dunblane Hydro and Dunkeld, the Glasgow Hilton, Grosvenor and Strathclyde Hilton in roles which eventually led to her becoming Director of Business Development. She says, “This role merged the revenue and sales functions – in the past conference, banqueting and reservations were deemed a separate entity to sales and there was often conflict. I really enjoyed the challenge of bringing the two together.”

In 2007 she took on her first manager’s role, at the Grosvenor in Glasgow. Says Laurie, “It was a small hotel, but it was a secondment so that I could see if being a manager suited me. I was also pregnant, and when I left to go on maternity leave, I could have gone back to the Grosvenor but I decided I wanted a bigger role, and went back into business development but this time I also had responsibility for Newcastle.”

But that as they say ‘ is history’. Her role as GM at the Grand Central is the role that she relishes most. Having been involved right at the beginning and helped develop the hotel, she feels that

Laurie, centre, with her hardworking team. she genuinely has a relationship with the hotel, unlike any other job she has ever had. And her team too, she believes is unique. She comments, “We recruited the staff ahead of our opening. I felt a bit like a football manager, selecting the right team, and then of course the opening date was pushed back from April to September. I was worried that I might lose them. But Principal Hayley were great and we kept them all for the duration. Of course it meant that our pre-opening budget got bigger. We have shared a lot of trials and tribulations. We have been through a lot together and we have all been pushed to the limit. This has made us a much stronger team..”

Opening a hotel in the middle of a recession may not have been an ideal scenario, but Laurie doesn’t believe that there has been any real impact on her business. She explains, “If you open something different and niche, which is what we did, at the bottom of the market, I believe you can reap the benefits. I don’t think putting a standard corporate hotel would have been as successful. The fact that Principal Hayley calls the group ‘A collection’ speaks volumes.

I have the freedom to make decisions here, and I don’t have to adhere to what Manchester or York does. We share best practice, but I can make market-led decisions here. That is so refreshing after working for Hilton.” She continues, “I like the fact that Principal Hayley is not a big company. I feel more responsible, I almost feel like it is my business. And I like the fact that the owner, Tony, visits once a month. I have to look him in the eye and tell him how we are doing. I think I work better like this. Our figures do

speak for themselves but I want to make sure all the other boxes are ticked too.”

With some 75,000 sleeper nights under her belt, and 115,000 diners, plus four star accreditation – the Grand Central is certainly on-track. But Laurie has no intention of slacking off. “We need to keep our customers coming back. I believe that we should treat each day as if it was our opening day. Keeping standards up is so important. What I am concentrating on now is fine tuning the business. Last year I didn’t have time to look at the detail, but now I do. And of course I am looking to push profit where I can.”

The hotel is now fully operational, with the Champagne Central Bar, Tempus restaurant, Deli Central and Ballroom all contributing to the bottom line. Says Laurie, “I always loved thechampagne bar, and its success has exceeded my expectations. Tempus is already establishing a name for itself as a separate entity, and this year I am expecting the deli to come into its own.”

I think Laurie is right, the Grand Central role was made for her. And now she has also ensured that the history of the grand dame of Glasgow hotels is commemorated with the publication of a book called ‘Glasgow’s Grand Central Hotel’. Laurie says, “There are so many stories about the hotel, and so many people are connected to it in some way. I am delighted with the finished book. It is even better than I imagined.”

So what next for Laurie? She smiles, “I’m not sure. I will be 40 in 2014. That is going to be a big year for Glasgow with the Commonwealth Games, and I am planning on being here.”

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50 Wishing every success to AB Leisure with Dukes Bar Contact Mark Brunjes on 0141 341 0343 or mark@cmdesignconsultants.com

DESIGN FOCUS: DUKES, GLASGOW DESIGN FOCUS: DUKES, GLASGOW

I

Designers of Amarone / Antipasti / BrewDog / Bocadillo/ Barbarossa Di Maggios / Dukes Bar / Eat Café / Esca / Epicures of Hyndland Glenskirlie Castle & House / Ingram Wynd / Kember & Jones Kudos / Lebowskis / The Merchant Hotel / Macsorleys / Sonny & Vito The Buttery / The Italian Kitchen / The Italian Caffe / Two Fat Ladies / Zucca Restaurant & Bar Design Awards 2011 - Shortlisted Scottish Design Awards 2008, 2009 and 2011 - Finalist

Visit our new website

www.cmdesignconsultants.com JANUARY 12 DRAM

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t’s back to the future for the bar on the corner of Lumsden Street and Old Dumbarton Road in Glasgow. After many different guises over the years, including a vodka bar and latterly Bar Transit, it has now reverted to its original name, Dukes.

The brief was to open the bar up rather than hide it behind tiny windows and a drab, grey interior, and make it more female friendly. New owners AB Leisure Ltd spent around £75k and commissioned Mark Brunjes from CM Design to come up with the goods. It certainly is more noticeable from the outside, and looks to have been extended. Although this is simply an optical illusion, according to Mark. He explains, “It looks as if the bar has been added to but this isn’t the case – we have just re-jigged the current layout slightly. The bar suffered from a pretty poor layout before, and the bar itself took up far too much space as the cast iron columns were incorporated into it and it was far too wide. Now the bar is tucked behind them. The partitioned kitchen at the end of the bar and the raised area opposite in the far corner also contracted the space. Both have now been removed.”

The addition of new windows has also contributed to a feeling of greater space, with the old high level windows replaced by five full height windows, including two new ones next to the kitchen at the end of the bar. This allows in a lot more light as well as affording

PICTURES BY PAUL ZANRE

Dukes a lot more standout presence from the outside, as passers by can now see a warm and inviting interior.

The layout may have been tweaked but it’s not that much of a departure from its last incarnation in that the door is in the same place with the bar on the left as you enter, booth seating on the back wall, and seating in the middle of the floor.

Another change is the fireplace on the small wall opposite the bar.

This had been covered up and what a find it was as it really enhances the design, topped off with a piece of timber that Mark came across in a skip near his home.

The rest of the interior has a distressed quality to it – and this was quite deliberate. Says Mark, “We used a company called Coleman Projects based in London that specialise in providing design services for the film and TV industry. They made the white tiles behind the booths look like 100-year-old factory tiles using a yellowing technique, with a similar four series process for the exposed brickwork. We wanted it to look like the original paintwork had scraped off over time. They also put a rusting effect on the cast iron pillars.”

The industrial look was also achieved by using a raft of reclaimed materials. These were supplied by another London-based company called Trainspotting, and much of what has been used in the bar is

original as well as made to look that way. Explains Mark, “The grey pendent light above the booths were reclaimed from the old Dunlop factory in Birmingham, the clock came from a disused factory in the former Czechoslovakia, and the cast iron luggage racks also came from decommissioned trains from the former Eastern Bloc.”

Mirrors have also been used to great effect to enlarge the interior and they have been smoked in sympathy with the rest of the interior.

Apart from the reclaimed wooden booths, the rest of the seating has been made from lightweight aluminium, with dark wooden tables.

The down lighting in the ceiling has been encased in an industrialstyle an aged up and rusty cable tray that runs around the perimeter of the ceiling in a square. Down lighting has also been employed at the front of the bar.

The bar is simple in constructive with exposed bricks, glass shelves, a slate bar top and pendent lighting. The kitchen is now partitioned off with a low level ribbed glass screen, from a bygone era, circa 1950. These, say Mark, have long been discontinued and therefore had to be specially sourced – but like the rest of the TLC evident in this project, the end result made it all worthwhile.

By Jason Caddy

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are delighted to have been involved in the refurbishment of Le Monde DESIGN FOCUS: LE MONDE

L

ate last year Billy Lowe decided that Le Monde on Edinburgh’s George Street was in need of a bit of a touch up here and there. Both floors housing the bar and brasserie areas in the boutique hotel were slightly altered, although not so extreme that the original interior was lost or left looking in any way hotchpotch.

John Mustard, Saltire Taverns’ Operations Director, gave me a guided tour of what Redhouse Design had devised and executed.

Most of the change was confined to the first floor in what is now a late night live music venue and piano bar after Saltire was granted a 3am licence from the end of this month. Says John, “This was the opportune time to make a few necessary changes to the interior, by keeping a lot of what worked and adapting what didn’t, rather than doing anything too drastic.”

Let’s begin with the area at the very front of the building, formerly Milan, and now called The Library Bar. The glass vestibule that leads you in from George Street remains, complete with its cool TV screens, but inside, the bar has moved, and there are new comfy chairs in front of a cool flame-effect wall-mounted black metal fire and some new and rather nifty white leather bespoke booths, supplied by Scott Reuter, along the wall on the right hand side. And the addition of several new sets of booths was the backbone of this redesign, according to John. He explains, “When we take bookings the majority of customers request a booth, so the addition of more of this type of seating was a major requirement in the design brief.”

The seating area and fire are really cosy and the addition of a book shelf either side of the fire does make this part of the bar a lot more homely, yet it has a sophisticated edge to it also, and is ideal for both walk-in customers in search of a drink and a bite to eat, as well as hotel guests, and there is a door that leads directly into The Library Bar from reception.

The bar was also moved from the wall on the left-hand side as you walk in, to the back wall. This allowed an original window to be exposed that was preciously concealed, and a brand new bar was built in a horse-shoe shape and decorated with silvery grey mosaic tiles.

The glass back bar has also been extended to display a lot more premium products. In line with this, there are lots more glass display cabinets housed in the walls, displaying a selection of wines and champagnes from the list, including bottles of Tzarina, which are actually dummies, because of the high cost per bottle. But you’d never know it, and the twisted bottle design and yellow liquid looks great.

This area leads into the main bar, formerly Vienna, now Sky Bar, so called because of the addition of a city skyline mural running the length of the far right wall, in front of a row of booths. It has elements of New York, and other cities, with the tops of a selection of skyscrapers against a moody sky at sunset. The island bar remains, complete with marble top, but the gantry has changed from metal to glass, and it’s been expanded at the same time – again with the express purpose of displaying more premium products. The bar stools have also been reupholstered in cream

and wish it every success in the future

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Protocol are pleased to be associated with the supply of furniture for Le Monde and wish them every succcess for the future.

Protocol Ltd Unit 2 Bankside Park, 28 Thames Road Barking IG11 0HZ Tel: 020 8591 6770 Website: www.protocoluk.com Email: sales@protocoluk.com DRAM JANUARY 12

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leather.

Above the bar where once there used to be a painted mural has now been replaced by lots of little amber lights, reminiscent of Saltire’s original Frankenstein outlets.

The biggest change to this area, however, is to the left of the bar, and at the opposite side to the mural, in the form of a new set of semi-circular booths in chesterfield-style black leather. In front of these is a long wooden table with stools, ideal for small to medium size parties. This area used to house an S-shaped seating unit where customers would sit with their backs to the bar, so the new outward-facing booths and communal table are a lot more inclusive.

At the very back of the space where a second smaller bar used to be was deemed redundant once the unit had been up and running for a while, so the mini refit saw this bar removed in favour of a cluster of smaller white leather booths, in an American diner style formation.

Upstairs is perhaps where the changes that have been made are most obvious. The whole floor was used mainly for dining and therefore, it was felt, that it wasn’t being effectively utilised.

Explains John, “The restaurant would empty by 11pm, as there wasn’t a breakout space for customers to move through to so that they could continue their evening, so we wanted to change the culture of both the smaller Club Lounge Room and the main space, now called Dirty Martini.”

The Club Lounge used to be very bright, but with the addition of a heavy velvet curtain along the window wall, and the royal blue crushed velvet upholstery and black chandeliers, it has a gothic splendour to it. There are of course a few nods to the precious design, namely the mural of woodland nymphs bathing in a river, along the wall opposite the window.

A short walk along a connecting corridor and you’re in Dirty Martini. The island bar is no more, and in its place is cabaret seating in blue velvet, and a stage along the back wall. Three sides of the old bar were discarded, with the fourth, and the same proportion of the back bar, remoulded into a single-sided bar along the right hand side wall.

Dirty Martini will open until 3am with a live music offering from across the musical spectrum, but it won’t be too intrusive or heavy on the decibels, plus the space has been designed to be multifaceted. John explains, “The volume will be closely monitored so that we don’t go over the score with the evening entertainment by becoming a ‘boom boom’ venue. By day, we will be hiring the space out, as its flexibility now that the bar has been moved means that we can do theatre and conference-style set ups. There is also a large screen, not far off the width of the entire stage that will also make it an attractive destination for meetings.”

There’s also a baby grand piano on the stage and the whole look and feel of the place really comes into its own at night, with all the red lights and candles creating a welcoming glow.

Billy Lowe wanted to create a sophisticated live music venue and that is what the redesign has achieved without robbing Le Monde of its original identity.

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INTERIOR DESIGNERS & PROJECT MANAGERS LE MONDE EDINBURGH TO DISCUSS ANY FUTURE PROJECTS CONTACT CHRIS HINES OFFICE 01642788269 MOBILE 07970379841

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DESIGN FOCUS: ZYKA, GLASGOW

McCARTHY JOI!ERS Congratulations on the opening of the Zyka Restaurant.

Best wishes for a successful future.

We were the main contractor on the project and it was pleasure working with everyone involved.

We provide general building services to consumer and business clients covering all trades.

Spittal Farm Hamilton Road Cambuslang G72 7XW Tel: 0141 641 7904 Email: mccarthy-joiners@btconnect.com JANUARY 12 DRAM

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I

ndy Lalli was faced with a problem when realising his idea of an Indian restaurant and European grill rolled into one. Ventilation in the purpose-built multi-million pound operation in Glasgow’s Newton Mearns was a major factor, so he fitted an extractor system of which NASA would be proud. Explains Indy, “I wanted to create a chameleon-like restaurant that wasn’t just confined to four hours of evening trade. The bar and European grill have widened our catch net and we can now offer breakfasts, lunches, snacks and coffees. This meant installing the mother of all ventilation systems to prevent the pungent aromas from Indian cooking wafting through to the grill - and a ventilation system on a mammoth scale.” And it really is a beast!

The heart of the restaurant which houses the central kitchen area, was designed with Indy, together with design studio of ib:dp.” Says Indy, “As we built the place from scratch, the physical layout of the outlet was something that we had to get right first time, for time and cost reasons. The kitchen had to serve both areas. We also had to build upwards to house both toilets and the ventilation equipment.”

Says Dominic Paul from the Design Studio of ib:dp, “The intention was to add a contemporary bar, European grill and Indian restaurant as an alternative to venturing into the city. Nothing like this had been attempted in the locale before.”

The restaurant is conveniently located off the Newton Mearns turn off from the M77 next to Waitrose, and is divided into two parts, the 80-cover Indian restaurant on the right hand side as you enter and a 65-cover European Grill. In between is a reception area for take away food and a bar to serve the Indian restaurant and further in, and separating the two areas, the kitchen.

Starting with the European Grill – a very bright and spacious bar area, giving way to a restaurant, with enormous walls of windows allowing plenty of light in. The black granite-topped bar has a stylish wooden slatted front and a relatively plain back bar in slate grey

BY JASON CADDY with horizontal wine racks, mirrors and optics. Above the bar are there are oval shaped lights with black cord shades. The floor is a mixture of wood and grey slate tiles and the ceiling is painted in plain white.

Opposite the bar are a number of tables and chairs, upholstered in red calico, overlooking an outdoor decking area, which in turn overlooks a sculpture of a horse’s head, which is a copy of an Andy Warhol, according to Indy.

At either end of this seating area are two semi-circular booths, like Waltzers, with large black circular lights, and I’m sure that these will be the most coveted spots in the whole place.

This area leads into the Grill which is south facing and on the day of my visit, sun was streaming in and warming up the place naturally. But for later on in the evening there’s a fire to take over, set right in the middle of the dining area and housed at shoulder height in a wooden unit.

There’s also a huge mirror on the back wall with a diamond pattern through it. I also want to talk about the wallpaper in this room, as it’s so luxuriant, particularly the black ribbed paper which, says Indy, was a pain to put up, describing it as like a “tuxedo” in thickness. There’s also some black and white textured wallpaper with an ivy pattern on it.

The Indian restaurant is a contrasting space, it’s smaller and with no windows There is banquette seating running down both sides of the restaurant with tables and chair in the middle. There are also some circular tables in two of the corners, partitioned off by screens that have been designed to look like those used in traditional Indian houses, in a pattern known as Jalie.

Other notable features in this area include the artwork on the walls, commissioned by Indy and painted by local artist Kuldip McGallagly. Indy wanted them to reflect traditional Indian life, but without the clichés. He says, “I didn’t want pictures of the Tal

Mahal, or other subjects that are so often used to decorate Indian restaurants, and I think that Kuldip McGallagly’s unique vision and talent has captured this brilliantly.”

The colour scheme is a mixture of light green walls and upholstered chairs, and black and white wallpaper. The light shades kind of match this, and again are a nod to a traditional Indian design with a contemporary twist. They are made from black metal with a cut out pattern designs so that the light shines out and this looks very pretty.

This is certainly one of the most thoughtful and considered designs I have come across in the Indian restaurant sector and the fusion of east meets west could have gone awry. But a hefty investment and attention to detail ensured is a triumph in design.

R&M

Ventilation and Noise Control Ltd We were delighted to design and install the kitchen and restaurant ventilation for Zyka, Newton Mearns 16 Whin Place, Nerston Ind. Estate, East Kilbride G74 3XS t: 01355 263070 F: 01355 263846 M: 07857 831131

DRAM JANUARY 12

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SUE

SAYS

H

appy New Year. Mind you if you read the headlines you might wish you hadn’t got out of bed. For instance The Guardian reports:- Beer sales plunge as Britons stay at home• Pubs selling 14m fewer pints a day than in 1979 Brewers call for tax freeze to halt the rise of wine…oops this was a story from 2007. Heading: Profit warnings highest since 2001. The story runs: The 23% increase in profit warnings is largely down to the collapse in consumer confidence, triggered by high debt levels and a slowing housing market,and because UK economic growth halved. This time the news is from 2006… what I’m saying is what’s new about the doom and gloom reports. At the end of the day business is what you make it! And hard work always pays off.

Instead of worrying about what 2012 holds, we should be embracing the challenges. Life would be very dull if every year was the same!

Neilsen have revealed that the amount of alcohol sold in Scottish shops and supermarkets has fallen since the ban on multi-deals was brought in last October. Sales of wine fell 5%, spirits by 3% and beer by 8% during the first eight weeks of the ban, compared with that period in 2010. In England and Wales where the ban was not in place sales of wine went down by 4%, spirits by 1% but beer sales rose by 1%. It seems evident that the ban is hitting beer sales in the off-trade hardest. Gavin Humphreys from Neilsen says, “…if the measure was designed to cut consumption then the immediate sales figures suggest it is working."

On the subject of cutting consumption it appears that Nicola Sturgeon is bracing herself for a legal challenge to minimum pricing. But while the Scottish government has dilly dallied, alcohol pricing is being reviewed across the rest of the UK and the UK government will introduce a ban on selling alcohol below a minimum price from 6 April in England and Wales! Shops and bars will not be able to sell drinks for less than the tax paid on them. So WHAT is holding it up in Scotland? Because it will be good news for the on-trade, who don’t generally sell alcohol that cheaply.

I always thought Glasgow was quite a sociable city, but according to a social networking website, CitySocialising who surveyed its 160,000 members, Glaswegians are the wallflowers of the UK. The research showed that Glaswegians don’t go out as much as their English cousins. In fact they rated 58% below the UK average number of social days and nights out. Nottingham was 52% below and Birmingham 47% below fairing the least sociable of the English cities. The most sociable city was deemed to be Cardiff, with London coming in 6th and

JANUARY 12 DRAM

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Edinburgh coming in 9th. However the research was based around attendance figures at CitySocialising events, maybe Glaswegians prefer unorganised entertainment!

Congratulations to Jeff Currie. He has just opened his first restaurant – the Bothwell Brasserie, formerly known as Da Luciano’s. As anyone who knows Jeff will tell you, he is quite a character and I’m sure he will revel in the role. He does have a partner in the business, but knowing how difficult it is to get a word in when Jeff gets into full flow, it’s likely to be a ‘silent’ partnership!

Meanwhile Lisa Wishart of Lisini Pub Co tells me that it’s been a very hectic few months for the family following the opening of Dalziel Park. But she stresses that it has been a team effort with Grant Hood, the newly apponted operations director for the company, making a huge contribution, as well as Nicky Hood, and of course sister Siobhan. It’s great example of a family working as a team. I’m sure father Harry approves!

It strikes me that there is plenty happening in Glasgow and the west at the moment, while things are a lot quieter on the Edinburgh front. Since the beginning of December I know of at least half a dozen new places that opened in December in Glasgow, and that’s without thinking too hard but I struggled to think of even one that opened in Edinburgh. If you know different let me know.

I am usually quite good at getting out and about, but last year the amount of publications we produced meant I had to spend more time in the office, but this year, I’m determined to get out and about more and not just on a Friday night… first stop the North East.

My local pub is now under new management and I am really hoping that it improves. I’m also hoping that it starts admitting dogs. I can hardly believe that I can take my pooches into city centre pubs such as Left Bank, Stravaigin, the Ben Nevis, Lebowskis and such like, but both the pubs in Fenwick have banned dogs. It seems daft to me in a village – where probably every other household has a dog, that you can’t pop into the local for a quick one on your nightly walk!

Talking of Left Bank the enterprising duo, Catherine Hardy and Jacqueline Fennessy, who own it, and sister outlet The Two Figs (where incidentally I enjoyed a lovely lunch recently) have opened a new outlet on Glasgow’s southside called Bungo, as in Strathbungo and not the Womble. I wish them continued success.

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ROUND UP

Buzzworks held their annual staff party at Troon Town Hall recently. As you can see it was a very stylish and glamourous evening.

BARRIE JOINS GLENMORANGIE Morrison Bowmore Distillers (MBD), have appointmented Rachel Barrie to the newly created position of Master Blender effective immediately. Barrie will also head up the company’s Spirit Quality Control and laboratory functions. She will join Morrison Bowmore’s Operational Senior Executive Group and report directly to Andrew Rankin, MBD Operations Director and Chief Blender. Barrie joins the company bringing a vast amount of knowledge and experience having served many years in a similar role within The Glenmorangie Company.

INNIS & GUNN APPOINT COCKBURN Innis & Gunn, has recruited David Cockburn BAcc, CA as Chief Financial Officer. David,41, who was voted ‘2010 Scottish Dealmaker of the Year’

by Scottish Business Insider, now joins the Board full-time; previously, he advised the Board, where he played a key role in the development and strategy of the business after the MBO in 2008.

He previously worked with PricewaterhouseCoopers and Grant Thornton.

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: Jennifer Kelly 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.

JANUARY 12 DRAM

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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: Jennifer Kelly 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.

DRAM JANUARY 12

IT’S BETTER TO BE BELHAVEN

Do you know what great sport feels like? – we’re talking

football, rugby, tennis, horse racing, cricket – the whole works!

If the answer is yes, you should run your own pub business with Belhaven.

We’re looking for Lessees who’ll go the extra mile to please customers. We’ll give you all the training you need to get started and there’s a choice of agreement types too.

If you want to raise your game, you’ll find it’s better to be Belhaven.

0845 607 5331 www.belhavenleaseapub.co.uk NOVEMBER 11 DRAM