DRAM issue 346

DRAM

346

DRINKS RETAILING AND MARKETING

@dramscotland

DRAM MAGAZINE July 2019 ISSN 1470-241X

/dram.scotland

THE SCOTTISH ENGINEER OPENS • INTERVIEWEE MICHAEL WOODS

G N I M O C E

R A S E M I T

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DRINKS RETAILING AND MARKETING

WELCOME Welcome to your July issue of DRAM. We’re busy sifting through all the entries for the Scottish Bar & Pub Awards and kicking off the judging process. All of the finalists will be announced next month.

Michael Woods is this month’s interviewee.

He’s the operator behind Glasgow music venue, bar and restaurant, St Lukes and The Winged Ox, which we discuss, together with his latest venue, The Dam, on page 20.

I also really enjoyed speaking to seven GMs of seven pubs with terrific outdoor areas about their role within the business and sundry other things. It’s a great read that you’ll find on page 15.

It’s also a bumper issue for design features, starting with our cover story: the refurbishment of the former Telford Arms in Edinburgh, now called The Scottish Engineer.

Buzzworks’ re-working of its flagship venue, Elliots, has resulted in an entirely new look and name, The Vic’s and The Vine. And, coincidentally, Tony Crolla’s flagship venue in Edinburgh, Vittoria on the Bridge, has also just been given an extensive design makeover.

And don’f forget to check out the second bartender interview in our new column, sponsored by Glengoyne, on page 9.

July

2019

FEATURES

10

Jason Caddy, Editor jason@mediaworldltd.com dramscotland.co.uk /dram.scotland

WHITE SPIRITS

A review of the category’s performance in the on-trade.

15 20 23

A TASTE FOR THE OUTDOORS We profile 7 GMs of outlets with great outdoor areas.

LICENSEE INTERVIEW

Jason Caddy talks to Michael Woods.

COVER STORY: THE SCOTTISH ENGINEER

REGULARS

4

See you all next month

@dramscotland

CONTENTS

8 34

NEWS

All the news on pubs, bars, restaurants and hotels.

BRAND NEWS

All the latest brand news.

SUE SAYS

Straight talking from our very own Publisher.

DRAM JULY 2019 3

MACSORLEY’S RE-OPENS It’s not every pub that has a blue ukulele hanging on the wall that customers can take down and pluck, but that’s one of the new features in the newly refurbished MacSorley’s in Glasgow.

Mother and son team Mary and Brandon Doherty are leasing from Star Pubs & Bars and the new interior of the music bar is a mixture of musical references, like booths upholstered with pictures of The Beatles (and bongo drums and a piano), and busy retro patterns. The etched windows are made from cut glass and sandblasted and were imported from Virginia, USA, plus the beautiful original ornate embossed ceiling has been painted gold. Mary told DRAM, “The opening went a lot more smoothly than we expected and we hired 15 staff who are all really gelling well together and are really getting behind what we are doing, which you don’t always get.” As we reported last month, they’re also planning a gospel choir performance on a Sunday and are in the process of sourcing one.

Did you know?

The Cock and Bull, on Ellon Road, Balmedie, Aberdeenshire has had its dining room area spruced up. A spokesperson told DRAM, “The dining room has been redecorated, plus new furniture and there’s also a new floor. The colour scheme was darker and whereas now it’s light blue and white.”

Licensees get motoring Talk about licensees getting motoring. That’s exactly what Debbie and Simon Rutherford, licensees at Rutherfords Micropub in Kelso, have done by hosting the town’s very first American Classic Car Show on Father’s Day weekend last month, and it’s now set to become an annual event.

Said Debbie, “We are so grateful to all the car owners for making the trip to Kelso. Some had travelled as many as 260 miles to be here.

“Despite the dreadful weather earlier on in the week, the sun shone for both days, and people were treated to a range of different cars on both days. There was even a Vintage stylist on hand to ensure the lips, flicks and victory rolls were all firmly in place!”

Simon added, “We are delighted it was such a big success, and the feedback was so positive that we’re already planning next years’ event which promises to be even bigger.”

INNIS & GUNN RE-BRAND BEER KITCHENS Innis & Gunn has converted its Beer Kitchen on Glasgow’s Ashton Lane into a second site for its Brewery Taproom concept. It’s the second of a planned three conversions after Edinburgh and ahead of Dundee, and with a total spend of £450K. Kayleigh Barbour handles sales and marketing for Innis & Gunn. She told DRAM, “Me and my ops director, Steve Drew, only started with the company over a year ago and we noticed that the offering in these bars didn’t feel like a craft beer bar that represented the brand well enough. Booths made the layouts divided and secluded, so we decided that refurbishments were called for. We started with our flagship Edinburgh bar, on Lothian Road, which was completed at the end of March, Glasgow followed, and Dundee’s Beer Kitchen is scheduled for next month. We are ripping out booths to open up the spaces and adding bench seating to make the spaces more relaxed, informal and casual.”

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Work underway on restaurant number 19 for DRG

SUMMER OPENING FOR THE IVY BUCHANAN STREET

A

s DRAM’s been reporting for the last few months, The Ivy Collection will open The Ivy Buchanan Street this summer, the second Scottish opening after Edinburgh, although we still don’t have an exact date. Located at 106 Buchanan Street, it will be set across two floors with 222 covers. The brasserie GM will be Kevin Lightbody from Stranraer.

The Ivy Buchanan Street will also boast two onyx bars, a private dining space and ‘Parisian-style’ outdoor area. Interior design highlights include ‘locally-referenced artwork, bold and colourful prints, pendant lighting, marble floor tiles, polished parquet panel flooring and a mixture of leather banquettes and bar stools.’

Baton Berisha, Managing Director at The Ivy Collection said, “We are very excited to be opening our second Scottish restaurant this summer, bringing a touch of Ivy magic to Glasgow. We have a fantastic team in place and a beautiful building at 106 Buchanan Street. As well as breakfast, lunch and dinner, guests will also be able to pop in for cocktails at our first-floor bar.”

The Ivy Collection says that each location is carefully handpicked to value, reflect and add to the local area.

The Locale debuts this month ‘Like father, like son,’ is what they say and Josh Barr, son of Colin, debuts his new bar, The Locale, this month in the former Black Sparrow on Glasgow’s North Street. Most recently it was Sualdo’s popup. He’s leasing from Fergus McVicar and has spent £100k on the renovation, which has been backed by Colin, and the bar’s very much part of his father’s Bier Halle family.

Josh told DRAM, “We’ve had the keys since February and have refurbished it from the ground up. The ground floor bar is a contemporary take on a traditional bar, with a blue and teal color scheme dominating. We’ve stripped the wooden

floor right back and applied a dark stain varnish. The bar top is Arocho hardwood, with concrete bar cladding along its front.

I’m trying to encourage ‘vertical drinking’ culture so there are high tables but we’ve also got booths.”

The basement has more of a dive-bar look and feel and will open at the weekend and be available for private hire. But the “jewel in the crown”, according to Josh, is the outdoor ‘Beer Yard’. He explained, “It’s 120 capacity and we’ve poured concrete in to make a new floor as well as updating the terrace area, which is now enclosed, complete with heaters, German-style beer benches, BBQs, fire-pits and plants.”

The Di Maggio Restaurant Group (DRG) is renovating two units at the new Raeburn Place Foundation retail and leisure development in Edinburgh’s Stockbridge and knocking them into one as part of a £750k investment in its 19thScottish restaurant.

The as yet unnamed venue is due to open in spring 2020.

Director Mario Gizzi told DRAM, “It’s going to be an all-day offer with roughly 110 covers plus a large outside terrace. It’s located next door to new M&S Food so it is going to be female friendly, and this will be reflected in the soft décor.”

DRG runs 18 restaurants across Scotland, including Café Andaluz and Amarone.

BAR NO. 2 FOR FIERCE Fierce Brewery is extending its reach southward. The Aberdeenshire craft brewery, owned and operated by husband and wife team Dave and Louise Grant and David McHardy, opened its second bar called Fierce Beer Edinburgh on the city’s Rose Street last month, in the former 1780 restaurant. It also owns and operates Fierce Beer Aberdeen, on Exchequer Row. The bar boasts 20 taps, a stainless steel bar, grey painted walls, wooden floors and a shabby chiclooking interior overall. There are wall lights made out of pipes and pressure gauges, wooden-top tables and caramel coloured leather chairs. Louise Grant told DRAM, “We’re leasing the bar and it was closed for about two weeks while we refurbished it. This is our first bar outside of Aberdeen and there may be more rolled out in the future if the location is right and there’s already footfall, rather than just expanding for the sake of it.”

Owners of The Grog & Gruel in Fort William, brothers Edward and Guy Daynes, have decided to sell up after 25 years to further develop their hospitality business in Glencoe. The brothers also own The Clachaig Inn, Ballachulish.

DRAM JULY 2019 5

NEWS Brothers Adam and Connor Binnie are hoping to disprove the old adage about working with family by opening a new bar and restaurant with seven rooms on Uppercraigs in Stirling called Fletcher’s. Located in the former Cook’s Kitchen, it boasts seven rooms, a bar and a 100-cover restaurant and is the brother’s first foray into the trade. Adam told DRAM, “I am more front-of-house whereas Connor is the experienced chef. We gave the place a mini refurbishment, mainly concentrated on refitting the kitchen, before opening but we will be giving the whole place a complete refurbishment during the winter months.”

They took the inspiration for the name of the bar from their wee baby brother, Fletcher, who’s six months old and not yet a part of the business. More next month.

East End Boys Norrie Innes, owner of Barras Art & Design, has opened another unit at 226 Gallowgate called 226 on the site of the former Baird’s Bar. He is leasing the space from Margaret McIver, who also owns the Barrowlands Ballroom.

The L-shaped interior has been stripped right back and is the epitome of shabby chic, with paint peeling off the woodwork and a fire-damaged ceiling from way back and it all just seems to work. The gantry climbs with an old staircase that ends at the ceiling and that belongs to and old tenement, there’s also a few of the original tiles on display too. Then there’s also a big wooden fireplace and reclaimed metal furniture and a chesterfield. Vertical blinds on the window create a shady interior.

There’s an outside space being developed too.

Ops Manager Laura Quintana told DRAM, “We had a few problems with the building, such as wood rot, so we weren’t able to start the work for a while, but we started back in March and so the whole refurbishment took four months to complete and all the customers really seem to love what we’ve done.”

Meanwhile Andy Gemmell is working on his Gallowgate bar, The Gate, which is due to open shortly.

The Maison St-Germain pop-up returns to Edinburgh this summer, this time in George Street’s Tigerlily. Taking up residency from 19th June until September, Tigerlily is transforming its Green Room into a ‘charming Parisian garden wonderland.’

Licensee Nan O’Brien is retiring from the trade and has put her Ayr pub, Wellington’s Bar on Wellington Square, on the market. Nan has been licensee at the bar for a very eventful 28 years and told DRAM, “I’m 70 this year and after 28 years I want some time and space to myself.

From the point of view of this business, I don’t think that the trade has changed all that much over the years. It’s still a stable business that I’ve loved being a part of.”

Rooftop restaurant plan for SWG3 Meryl Gilbert of Glasgow music and arts venue SWG3 has confirmed that a planning application to create a rooftop restaurant and a garden as part of a major expansion plan has been lodged with Glasgow City Council.

The vision of director Andrew Fleming, aka Mutley, involves clearing up overgrown, neglected areas of the former industrial premises in the city’s Finnieston area, with extension transforming a dumping ground into a community garden and create a workspace.

The planning application states, “A new rooftop extension will provide a new restaurant providing 150 covers with panoramic views across the city and the river.

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The bar at Lisini Pub Company’s Dalziel Park Hotel underwent a refurbishment fairly recently. A spokesperson told DRAM, “The original bar has been replaced with an island bar and we’ve also added new grey leather booths, lighting and cushion covers. The look and feel is a lot more relaxed.”

It’s not all about the bass, as the song goes, because according to Chef Nico Simeone it’s all about the ingredients. That’s apparently why he’s rebranded his former restaurant, Public House by Nico, at 333 Great Western Road Glasgow, The Hebridean.

It’s now a 60-cover gastro-pub that opened its doors at the end of last month, offering locally sourced ingredients.

SIGNAGE, GRAPHICS, EXHIBITIONS, VEHICLE WRAPPING, PRINTED WALLPAPERS, WINDOW MANIFESTATIONS, DOOR PLAQUES, BUILDING WRAPS, PRINTED BANNERS, NEONS, LED’S & MUCH MORE ...

Head Office: 60 St John’s Road, Edinburgh, EH12 8AT 0131 337 1237 | Glasgow Office: Clyde Offices, 48 West George Street, G2 1BP 0141 265 4120

DRAM JULY 2019 7

BRAND NEWS

ALL THE L ATEST BRAND NEWS

WHISKY

AMERICAN WHISKEY

GLEN SCOTIA UNVEILS LIMITED EDITION RUM CASK FINISH

Polish up your Rye whiskey Cocktails for Jack

Glen Scotia has introduced a new limited edition rum cask finish single malt to celebrate the recent Campbletown Festival. A 2003 Vintage, the new peated single malt is described as having sea spray and sweet notes on the nose, with hints of melted brown sugar, pineapple and citrus fruits developing on the palate before delivering a long dry finish, with spice and sweet peat. Iain McAlister, distillery manager at Glen Scotia, said, “Our new limited edition rum cask single malt offers whisky fans something very special, bringing together the maritime influences associated with Campbeltown and the sweet, tropical notes of rum – another sea-faring spirit.”

Jack Daniel’s Tennessee Rye has launched its new ‘Tennessee Rivals’ cocktail competition in Scotland this summer, as it seeks to find the best bartenders here. Ten bartenders will be chosen to compete in the Scottish Live Grand Final on 8th July, at the Jack Daniels Terrace @Acid Bar in Glasgow’s SWG3.

Becky Maddison, Brown Forman Super Premium Whiskies Senior Brand Manager said, “Rye whiskey was the original cocktail spirit dating back nearly 200 years. To celebrate our newest launch of Jack Daniel’s Tennessee Rye, we’re looking for Scotland’s best bartenders to unleash their creativity and reinvent classic Rye whiskey cocktails to showcase the delicious spicy and robust flavours of our new whiskey.”

Tamdhu scoops double award Tamdhu distillery has enjoyed a double win at The Scotch Whisky Masters 2019 competition. Tamdhu 15 Year Old was awarded the Master accolade in the ‘Single Malt: Speyside – Aged 13-18 Years’ category and Tamdhu Batch Strength 004 was awarded Gold in the ‘Single Malt: Speyside – Super Premium’ category.

Sandy McIntyre, Tamdhu Distillery Manager said, “It’s brilliant to see the exceptional quality of Tamdhu recognised by another well-respected industry competition. We’re extremely proud of our exclusively sherry cask matured single malt and we’re delighted to see Tamdhu 15 Year Old and Tamdhu Batch Strength 004 have been so well received by the judging panel.

CIDER Orchard Pig Pink, a blush apple cider at 4.5% ABV, has launched in the on-trade.

Rhona Fyfe, Brand Manager said, “We’re tickled pink with the arrival of Orchard Pig Pink. Over the past few years, we’ve seen the rosé trend erupt in the North American market as well as a huge consumer appetite for rosé wine and pink gins here in the UK, we want to bring a little bit of these flavours to cider drinkers with Orchard Pig Pink.”

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DRAM JULY 2019

THE NO1 CHOICE FOR GAMING AND LEISURE EQUIPMENT FOR PUBS, BARS & RESTAURANTS

Orchard Pig will also be supporting Team Margot, a charity which was set up in 2015 by hospitality industry entrepreneur Yaser Martini, in memory of his daughter Margot. It is available from Matthew Clark.

46 Dalsholm Road, Glasgow, G20 0TB. Tel: 0141 946 0444

www.simsautomatics.co.uk

OPEN A BOTTLE, START A CONVERSATION glengoyne.com Welcome to DRAM’s new column, brought to you in association with Glengoyne. In it, bartenders shoot from the hip and speak about what comes easily and naturally. This month we caught up with New Orleans-born bartender Sarah Berardi, GM of Draffens in Dundee.

What was the last app you looked at?

It was Instagram and an account called American Theatre magazine. I am a trained actor and working as a bartender is the same as acting, the main difference being the job is more secure and the pay more consistent.

If you had an extra day in your week how would you spend it?

Travelling throughout Scotland. I can honestly say that it’s the prettiest place that I’ve ever seen in my whole life. In fact, it’s so pretty that it looks fake. My photos look photo-shopped when they’re not.

How often do you check out new bars?

I’d like to think I do on a monthly basis at the very least. I travelled to Glasgow for my first night out there recently and it was amazing. We went to Weisht, the speakeasy, and it was great. We are actually planning a takeover of each other’s bars.

If you had more time to do anything in your job, what would it be?

I would talk to people more! I love talking to customers and making them feel welcome. Many of them try to guess where I’m from and most of them wrongly guess Canadian. Nobody has yet said New Orleans. But to be fair the city doesn’t really have a strong accent compared to other parts of The States because it’s such a melting pot.

What’s been the biggest change in your job in the last two years?

I moved from bartender to head bartender to GM of Draffens. The company I work for, Macmerry, operates multiple businesses in the Nethergate Building (two bars, a pizza take away and a cafe, and I’m going to be managing all of these shortly.

What’s the most inspirational thing a customer has ever said to you?

I worked in a bar in New Orleans called Swizzlestick and I was agonising over whether or not to make the move to Scotland and one of the regulars looked me square in the face and said, what’s the worst thing that could happen? Are

SARAH BERARDI you gonna die? You always regret what you didn’t do. He also gave me a cheque for $500, which was nice!

What can a good bartender not live without?

A good palate. I know that everybody’s is different, but a good bartender needs to know when a drink’s balanced otherwise they can’t bartend. I also need my jigger. Some bartenders can eyeball but not me.

Is there anything that you do that other bartenders could benefit from knowing?

To remember that we are in this job to enrich the customer’s experience. This is not about the bartender. Many bartenders can get so caught up in themselves that they forget to keep reminding themselves of this.

What’s the funniest conversation that you’ve overheard?

This story is very New Orleans. I overheard a woman screaming down the phone ‘Get out of the garage’ over and over. Eventually she hung up and I asked her ‘is everything okay?’ and she explained that her husband had gone to get the car out of the garage only to discover an alligator and he had to lock it in there.

How much time do you spend on social media?

I manage two work accounts and in the absence of one for Draffens, my personal account is the official one for, so I’d say that it’s about seven hours per week.

DRAM JULY 2019 9

the fastest growing premium vodka brand*

Iceland. Things are different here

Pure, arctic spring water. Ancient lava rock filtration. Geothermal distillation powered by volcanoes. We harness the spirit of Iceland to make a vodka as unique as the place it comes from.

made of Iceland 10

DRAM JULY 2019

*CGA 12WK MAT Data to 01.12.18.

It’s a place unlike anywhere And home to a vodka unlike any other

Reyka vodka has been looking for bartenders to enter its Expedition cocktail competition by creating a Reyka cocktail inspired by their own interpretation of ‘adventure.’ Six bartenders will then be formed into a team and sent on an outdoor experience in the Lake District on 8 and 9 July, with the winning team going to Iceland in August.

Most vodka is grainbased, though some is made from grapes and milk whey. Vodka wasn’t even originally made from potatoes (potatoes didn’t make it to Europe until the 16th century when Spanish Conquistadors brought them back from Peru). Potatoes have since proven a viable source in vodka production, but all you really need to make vodka is a sugar source (even just sugar).

Premium Gin (anything priced 10% above market leader) is in great health in Scotland. Total Premium Gin category displayed 21.4% growth vs 2017 in Volume, and was up 20.7% in Value sales. Premium Gin was stocked in 9,199 Scottish venues in 2018. (CGA Scotland, P12 2018)

WHITE SPIRITS Smirnoff has unveiled a new bottle. The brand has redesigned its entire portfolio packaging, including the Smirnoff No. 21 Vodka bottle. The redesign can be seen across all Smirnoff Vodka variants, including Smirnoff Raspberry Vodka, Smirnoff 100 Proof Vodka, Smirnoff Espresso Vodka and Smirnoff Small Batch Black Vodka.

You might find this surprising but the the best growth in Premium Gin sales last year came from wet led local & community pubs). Volumes increased by 96.1%. Interestingly, hotels sold less Gin than the previous year, at -5.6% decline.

(CGA Scotland, P10 2018).

When you drink vodka in Russia, you don’t just drink vodka. You toast, then you drink, and then you toast, then you drink again. And the toasts are supposed to come in a very specific order. Back in the day, it was always “To Stalin!”

Yeah!” Toasts have obviously since changed, but depending on where you are, whom or what you toast first, second, third, and so on matters.

The best growth in Premium Gin sales last year came from Wet Led (local & community pubs) which was up 96.1% in volume sales, closely followed by sports & social clubs at +94.1%.

Interestingly, hotels sold less Gin than the previous year, at -5.6% decline.

(CGA Scotland, P10 2018).

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Brands like Ryaka, Ketel One, Russian Standard and Finlandia - all of which are premium brands - are showing good growth according to CGA. For instance Ketel One (+166.8%), ….for context, % increase vs 2017.

(CGA Scotland, P10 2018)

Smirnoff Red is distributed in 9,168 venues but Grey Goose is now in 2,984.

Bacardi a Carta Blanc umber 6 Rum is the n spirit in the best-selling by value and UK on-trade y volume. number 7 b ry CGA Februa 2018.

“The biggest gin sellers are Whitley Neill and Edinburgh gin. And as well as becoming more gin brand aware, customers are also far more clued-up about garnishes and botanicals.

There’s not nearly as much interest in vodka – not unless it’s flavoured. Bacardi is well in the shade compared to darker rums (our house-pour is Brugal) and tequila sales are ticking over steadily but there’s nothing else to report on that one really.”

“More people are asking for Grey Goose and Ciroq or flavoured vodka, like Absolut Raspberry, but not to the extent of gin. On saying that, our gin sales haven’t eclipsed our vodka sales. Smironoff’s market share has been steadier than Gordon’s – I’d say that 50% of customers request a particular gin, whereas for the most part it’s Smirnoff for vodka.”

Lee Bruce, The Fort Hotel, Broughty Ferry

Kieran Hughes, Bag O’Nails, Glasgow “It’s gin and vodka all the way. Tequila and white rum barely get a look in unless it’s in cocktails like a Mojito. Gin is up 400 per cent in terms of what I’m stocking but vodka is standing still.I’ve noticed that a lot more guys are drinking G&Ts instead of drinking pints.”

Matt Ronald, Manager, Blue Dog, Glasgow

A Great Summer Serve Pour a 50ml of Belvedere Vodka into your highball glass Fill your highball glass with ice and gently stir Top with Naturally Light Fever Tree Tonic Squeeze a fresh wedge of Pink Grapefruit in to the glass and stir Garnish with a wedge of Pink Grapefruit

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“Ten years ago half of the gantry would be vodka but now it’s gin.

Whitley Neill gin has really taken off lately but our biggest seller is Glaswegian. We serve it with an apple fan and Fever Tree tonic. One of our regulars also likes it with Appletiser. Brockmans gin is also selling well.

“Tequila sales are also up in the last three months and brands like Olmeca and Don Julio have alays been marketed really well. We do a mixture of honey and coffee and the added sweetness really takes away the tequila hit.”

John Kennedy, Millhouse, Stewarton

Inaugural Distributor Showcase Gordon & MacPhail hosted its inaugural Distributors Showcase and Exhibitor Dinner at The Glasshouse in Edinburgh earlier this month. It gave some of their on-trade customers an opportunity to meet with key suppliers including Dunnet Bay Distillery, Glen Scotia, Campbeltown Distillery, Blanton’s Kentucky Bourbon, Paul John Indian Single Malt, Jean Fillioux Cognac, Loch Lomond Distillery, Raasay & Borders Distillers, Tullibardine Highland Distiller, Bladnoch Lowland Distillery and of course Gordon & MacPhail brands Benromach, Red Door Highland Gin and G&M Single Malts. The event was a great success. Roll on next year!

DRAM JULY 2019 13

OBITUARY

BY SUSAN YOUNG

JOHN MCQUE

12 DECEMBER 1946 - 24TH MAY 2019 The death of John McQue, the man behind the Tartan Arms and McQs in Bannockburn, came as quite a shock. I didn’’t even know that he was ill. But his was a short illness that manifested itself at the end of February.

I first met John more than 20 years ago – he was one of our very first award winners winning Community Pub of the Year and we are celebrating 25 years next year. But in 2013 The Tartan Arms won the Sunday Mail Pub of the Year accolade – an award that the pub well deserved. Mind you he had also picked up a Pub Spy mirror from my dad many years earlier.

We used catch up annually at the BEN dinner, and I last saw him at it in February, but he would also on occasion call me to find out what places were new in Glasgow as he and fellow businessman Maurice Heron were planning a day out. A few years ago we had a grand day out when I bumped into him in Broughty Ferry on his annual day away with his regulars. What a great afternoon we had – singing and laughing at The Anchor.

He was a character and a true publican – generous, funny and a great friend to all that knew him. He was born to be a publican – in fact, he was born above the Tartan Arms, which was owned by his mum and dad.

Surprisingly he didn’t go into the pub game full-time immediately, but instead worked at Stirling tax office and was then transferred to work in Centre 1 in East Kilbride. That was where he met his wife Linda.

He knew she was a keeper when she used to wait for him at his mum’s flat for him to finish his Saturday night shift at The Tartan Arms. They got married in October 1971 in East Kilbride and their family soon followed. It was at this time that John took on the mantle of the pub with brother Joe albeit under the watchful eye of their parents. Literally – they still lived upstairs! But they had nothing to worry about - the two brothers made a tremendous success of the pub and it has a great reputation for great hospitality. And there was no one more hospitable than John.

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When he wasn’t working he was playing golf. I learned at his funeral that he always wore two black gloves and was known to his golfing buddies as Johnny 2 Gloves. In fact, John specifically asked daughter Alison to mention at the funeral his “amazing golfing talent!”

Certainly there have been amazing stories about his golfing antics and his preferred golfing attire – in the summer anyway - long Dad’s Army shorts,wee black nylon socks,two gloves and floppy hat. Once he accidentally drove his golf cart through a tulip bed in front of the club house at the Robert Trent Jones Golf Course at Lake Manassas where they hold the President’s Cup – one of the poshest club in the States. On another occasion he nearly knocked out Colin Montgomery with a stray ball. He even achieved that nearly impossible feat of a hole in one! John certainly loved golf, but he loved the socialising and the fun that went with the game just as much. And his fellow golfers loved him.

Golf was not the only sport he had an interest in. He was one of the founding members of the Bannockburn Amateurs Football Club in 1968 and the local club has had great success winning three Scottish Amateur Cups and five West of Scotland cups and countless league titles. The club chairman credits John’s calm approach and logical mind for steering the club. Going as far as saying that this is part of John’s legacy in Bannockburn.

When his daughter Alison spoke at his packed funeral she said that she had asked her dad when he was ill if there was anything that he hadn’t done that he wished he had, and he said that he had done everything he wanted to. That’s a great thing to be able to say.

He also said when the details of his funeral were being discussed, “It will be big day for Bannockburn.” He wasn’t wrong.

John’s laughter, his humour, his sheer appreciation of everything that he had – his love of his family, Linda, Chris and Alison, his grandchildren and his friends – his many friends- his genuine love of Bannockburn, and of course his love for the licensed trade, will remain in our memories for a long time. I sincerely hope he is causing as much laughter up there as he did here.

A TASTE FOR THE OUTDOORS

BY JASON CADDY

SEEING AS IT’S SUMMER, WE DECIDED TO SPOTLIGHT SEVEN GMs OF VENUES RENOWNED FOR THEIR EXCELLENT OUTDOOR AREAS. HERE’S WHAT THEY HAD TO SAY ABOUT THE JOB, THEIR STAFF, AND THEIR OUTDOOR AREAS.

RUTH MARTIN

RUT HM ART IN

Brel

Glasgow

DENNIS FORSYTH Cheers Fraserburgh Aberdeenshire

Dennis Forsyth is the big personality behind Fraserburgh’s Cheers Cafe Bar, which has been in business for some 40 years. Dennis took over the reins as owner-manager in 2005 and the pub’s gem of an outdoor area is a real credit to him – it has to be one of Scotland’s absolute best. As a previous winner of best outdoor area at the Scottish Bar & Pub Awards, he’s made the beer garden an attractive proposition to his customers, as well as picking up a host of other awards along the way. Part of the outdoor area is one huge conservatory, plus there’s also another area that is roofed and open at the sides so that Dennis can offer his customers a shot of vitamin D from the sun even if it’s one of those four-seasons-in-one-day type

of days. Said Dennis, “We’re always keeping it looking smart because, with 60 covers, it’s an integral part of the business. The conservatory doors open concertina-style onto the outdoor area, which is also served by its own bar and toilets. We’ve also installed a ramp for disabled access and a disabled toilet that can accommodate mobility vehicles.” He continued, “Work begins on our new development next year when we’ll add an extension to the beer garden including a stage area, outdoor bbq and seating area.

We own an adjacent building and we will be joining its backdoor area to ours. Quite a big project.”

Dennis stocks over 1100 spirits, as well as producing their own gin and vodka liqueurs.

Ruth Martin celebrates four years steering the ship at Glasgow’s Brel this month and she puts her continued success down to her colleagues.

“I’m fortunate to work with a great team in a great building,” said the 34-year-old. Prior to this she was “part of the bricks” at The Arches where she spent 13 years, eventually working her way up to Bars and Catering Manager, followed by a stint at Glasgow’s Blue Dog. What does Ruth attribute her success at Brel to? She said, “The quality of the food and drink offering at Brel makes it a great place for staff and customers alike because of its terrific reputation. Plus our outdoor area has enhanced the business all year round. We upgrade it 18 months ago from a muddy hill to land-scaped and the fairy lights in winter give it a whole different feel to summer, for example.” And Ruth is absolutely customer focused. She said, “Customers are now more price-aware and so you have to make sure that you’re responding to their needs by continually improving and running a happy ship of staff that feel listened to.”

DRAM JULY 2019 15

CHRIS STEWART Angels Hotel Uddingston

Six months into the role as GM at Angels Hotel, Chris Stewart, 43, is still finding his feet in a pub with a fabulous outdoor area that has a capacity of 40 seated and 100 standing. It also has its own bar and big screen showing sports, plus a newly-launched ‘garden menu.’ He said, “Putting your own stamp on things without changing the dynamic or compromising the business, and trying to communicate and implement new policy to a team of 100 has its challenges. We have high staff retention and I want to maintain that, so it’s a case of easy does it.” It’s also a busy place. “With about 400 covers a day, it’s difficult to maintain that personal touch,” he added. Chris thinks that there are certain qualities that every GM must have in order to make a success of their team and venue.

He explained, “You have to be hard working, make personal sacrifice and be loyal. It’s no good jumping from place to place. You must nurture a team by sticking at it.” Chris also worked in Glasgow nightclubs and some of his former customers have literally followed him to Angels. He explained, “Angels is like a city centre venue in a suburb and there’s so much loyalty from locals, plus I also recognise a lot of faces from my Glasgow nightclub past.”

LEWI S MA LECK I

LEWIS MALECKI Indigo Yard Edinburgh

Indigo Yard’s popular outdoor area boasts picnic tables complete with patio umbrellas, wall-mounted planters and has a total capacity of 100, seating and standing, giving the busy bar much-needed capacity. GM, Lewis Malecki, has worked for Indigo Yard, part of the Montpeliers’ group, for seven years and there’s no sign of an itch because he’s still loving the job and works with what he describes as “great people.” Said Lewis, “I’m a hands-on manager that leads by example and from the front. This is our customer’s social time that we are in the job of enriching, so it’s important to me that my staff also enjoy themselves. It just makes sense.” Lewis manages a total of 28 staff who all meet once a month to air their thoughts and for stuff to be communicated.”

“The biggest change, of course, has been the rise of social media and customers, therefore, having more ways to feed stuff back. I make sure that I answer everything personally.” As for his future careers aspirations, Lewis wouldn’t rule out taking his to the next level. He explained, “Becoming an owner-operator in my own right isn’t something I’d rule out for the future, but I’m really happy with Montpeliers right now.”

AMY RICKARD, The Drift Inn, Isle of Arran Overlooking the Holy Isle and Lamlash Bay, the beer garden at the Drift Inn on the isle of Arran arguably commands one of the most outstanding views of any beer garden anywhere.

And the GM that heads up the team of 10 is Canadian Amy Rickard who, together with husband Euan (from Fife), took over in 2013. She describes her management style as “mucking in with rest of the team.” With the view being the star of the show, naturally the beer garden itself is relatively simple – it consists of wooden picnic benches that are painted blue, and each comes with its own parasol, all sitting on a lovely manicured lawn, surrounded by a wee picket fence that Amy and Euan added. But they are making some more changes.

Said Amy, “We are expanding our garden which now includes herb and vegetable patches, plus a wee apple tree and, who knows, it might even grow apples one day.”

16

DRAM JULY 2019

IDAN SHER E C U BR

ALICE SILVE RWO OD

ALICE SILVERWOOD The Old Mill Killearn

Alice, 40, is owner-manager of The Old Mill, Killearn - boasting a beer garden, vegetable garden and a yurt, all of which she runs with husband, Mark. Originally from Brighton, they fell in love with Scotland when they helped friends out running the Loch Venachar Lochside Restaurant, moving here shortly afterwards, in 2012.

They ran the Inn at Kippen from 2014 until acquiring The Old Mill a-year-and-a-half ago. The restaurant has 50 covers, with an extra 20 in the yurt and the same in the bar. Alice looks after a total of 12 staff and her recipe for motivation is simple.

She said, “We all get on really well, but the job still needs to get done and rather than setting random tasks for the staff, I get stuck in and clean the bin shed if needed. Equally, when the staff sees me on my laptop they know that I’m busy with admin stuff because we work closely as a team and each understands the way we all work.” Alice is always striving to go beyond the bog standard in terms of the food and drinks offering. She explained, “We don’t serve any old bottle of plonk. We want to encourage repeat business, whether that’s locals or customers who are travelling. Freshly made food is expensive and this is not the easiest path, granted, but we are working our benefit because it’s the taste that they love.” And speaking of taste, Mark’s been busy tending to the vegetable gardenand the good news is that’s now bursting with raspberries, gooseberries and rose beds. It also has an indoor-outdoor area as well as the Yurt of course, so, as Alice put it, “that the Scottish weather doesn’t get the better of us.”

BRUCE SHERIDAN Forbes of Kingennie Broughty Ferry

Forbes of Kingennie has a stunning dogfriendly outdoor area. It looks out over the fishing lake. Managed by Bruce Sheridan, the resort also combines a restaurant, bar, function facilities, nine-hole golf course and 14 lodges, all held together by a team of 53 staff. The resort’s outdoor area will soon have a glass canopy as part of a planned refurbishment next year. Bruce comes from a family of hoteliers. His parents ran the Torrhouse Hotel in Elgin but he had no interest in carrying on the family legacy. “I decided to go down the branded route instead by working for brewers like the former S&N and Belhaven, and came back to the industry to work for the Forbes family,” explained Bruce.

He continued, “You’ve got to be organised in this role. And be able to delegate. But I’m also pretty easy-going and try not to get bogged down in the minute detail of stuff.

To motivate my staff I engage with them and provide them with all the knowledge they need to drive the business forward.” As a former Training Support Manager for the Spirit Group, Bruce is also hands-on with the on-site training and coaching.

DRAM JULY 2019 17

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LICENSEE INTERVIEW

I

t was touch and go as to whether Michael Woods and I would ever meet to do this interview. After two failed attempts it was third time lucky in fact, but he had a 24-carat reason – he’s just had a baby boy called Jett Harris Woods. Mum Sonya and baby are doing just fine, and Michael, 38, is taking to being a first-time father like water off a rubber duck, all the while remaining on top of his two pub businesses, albeit through bleary eyes.

He set aside an hour of his time to meet with me in his newest Glasgow acquisition, The Amsterdam, aka The Dam, formerly The Brunswick Bar on the street of the same name to chew the cud about how he’s shaped his businesses thus far. He’s the director of MTW Leisure Ltd., the company behind The Dam, and The Winged Ox Ltd. which is of course concerned with his very first outlet, St Luke’s and The Winged Ox, on Bain Street, just off the city’s Gallowgate in the Calton, which opened in 2016. Between the two businesses he employs 40 staff.

Michael comes from a construction background and St Luke’s and The Winged Ox was his very first crack at the trade whip, which immediately begged the question: How did he make the leap and with no experience in this industry? He said, “I landed in the trade by accident. My brother Anthony and I purchased the building without knowing what to do with it. We had a feeling that it would make a good music venue so we invited all the big music promoters in Scotland along to a party as a test run to see if they rated it as a potential music venue. They loved it, so we thought let’s do it.”

He continued, “Becoming an operator was, therefore, a baptism of fire because I had absolutely no industry experience and so I surrounded myself with a fantastic team. I also got loads of good advice from friends in the trade, like Colin Barr.”

Earlier this year a little bird told him that the former Brunswick Bar was looking for an operator to take on the lease, so he answered the call.

Said Michael, “The Brunswick Hotel next door had been purchased

by Khurshied Alam and his son, Imran, from Michael Johnson and Stephen Flannery and is now an entirely separate business to the bar. It was Imran that gave me the nod about the lease at Brunswick Bar being up for grabs. It’s a place that has always been close to my heart because it’s my local, plus I drank in it for many years during the times when Stephen and Michael made this one of the coolest bars in Glasgow. I took on the lease in a heartbeat without even thinking about it.”

Of all the themes in all the world, I wanted to know why Michael decided to go with ‘Amsterdam’ as the inspiration for this bar, because it’s such a departure from what it used to be, which is perhaps reason enough of course. And he really has gone to town with it. The basement space, named The Red Light District, has now been completely turned over to live music and remains pretty much unaltered to how it was before, save for a ceiling plastered in live music posters showcasing its sister venue’s triumphs. Upstairs, however, is now a shrine to the city, with wall-mounted bikes, pictures of Rembrandt and a huge statement chandelier made from Grolsch bottles being just a few big nods to this party city.

He explained, “My wife is Canadian and I drank in a bar there called The Amsterdam in a place called Whistler. That’s where I met Sonya 20

DRAM JULY 2019

INTO THE WOODS

BY JASON CADDY - she was running the bar and did so for 15 years. She’s never worked with me in our venues, although this is a family business of course, so she has leant her expertise to The Dam. ” He continued, “I also have family in Holland and visit maybe three or four times a year. I love the vibe of the bars over there. They are relaxed but offer good food, and my bar has loads of tongue-incheek references to all of this.”

Michael was keen to emphasise that The Dam is still very much a work in progress. He said, “The place is still very much evolving and I have loads more touches that I want to make to it. We’ve just installed new bi-folding doors that open out onto the pavement at the front of the bar, and we’re also going to be adding canopies for winter to give it that European café culture feel, which I absolutely love and want to promote in Glasgow. I’m also in talks with a spray painter to do a collage on the wall just next to the kitchen servery.”

Training is also close to his heart. He explained, “We have our own in-house training program. Each new recruit gets a booklet outlining all the company values and then we put them through an intensive training process. This includes product awareness training at breweries and distilleries.”

Dutch citizens are being urged to follow a plant based diet as the government aims to become a world leader in sustainability by 2023, but is Michael embracing the whole vegan explosion in The Dam, or St Luke’s for that matter? “Not really,” he said. “If they want that they can go to a vegan restaurant. There are plenty of them around. People come to my venues for the burgers, amongst other things, so I’ve no desire to follow the herd on this one.”

I had to compliment him on the burgers at The Dam. They’re something else. Likewise the boneless chicken wings at St Luke’s and The winged Ox. “I got the idea for them from Hooters in NYC (it was a stag do!) because they were the best chicken wings that I’d ever tasted,” he said.

I asked Michael if there were any other operators that he ranked as highly as Stephen and Michael, say, as well as for his view on how licensees are finding with the current business climate.

He said, “I admire everyone in this business. It’s tough at the moment and I honesty don’t think that people realise just how hard it is to makes ends meet, what with rates, rising tax bills, drink prices going up and up etc. I feel that it is unfair to pass all of this onto the customer, especially with everybody competing for customer loyalty more than ever. Rates have got to be the biggest killer for all licensees though.

“It seems to me that you need to give people a reason to come out more and more other than your basic offering. If St Luke’s and the Winged Ox were just a bar it would struggle massively. We have 200 gigs this year and 40 weddings confirmed for this year.”

And speaking of St Luke’s and The Winged Ox, I asked Michael how that all came about, and in light of Norrie Innes’ new bar, 226 Gallowgate, and Andy Gemmell opening a bar over the road called The Gate, next to Bar 67, if he sees himself as a bit of a trendsetter by encouraging other operators to take a chance on this area. He said, “100 per cent. I was the first person to set up shop here and as far as I know, nobody else was prepared to take the leap.

DRAM JULY 2019 21

It wasn’t the venue alone that I was sold on. It was also the area.

I’ve got an affinity with Glasgow’s east end. My grandfather was from Garngad (Royston) and my dad ran a plumbing business round the corner from St. Luke’s for years, so it was a kind of natural progression in many ways.”

And it’s been such a success story considering this was his first foray into the trade. He said, “It all started in 2014. The building was a Church of Scotland daycare centre, and before that a working church, and we got some investment from Glasgow Heritage Trust and Glasgow City council to the tune of £300k, plus a loan from Tennent’s. I sat on the whole project for a while before we came up with the business plan to make it a music venue. With total project costs of £1.8m, it was a massive gamble that payed off.”

So what’s the deal with the name?

“Luke is one of the four evangelists and each one has a winged animal and it so happens that St Luke has a winged ox,” he explained.

The whole project was three years in the making and the attention to detail was something that Michael continued to bang the drum for throughout. He said, “We worked with the architect Tom Hamilton, all the stonework was replaced, a whole new roof added, and each of the stained glass windows were repaired, costing £90k each. They date back to 1870. He said that they were the best that he’d ever worked on and the details like the gold leaf are just phenomenal up close.”

On top of everything else Michael has a Hungarian Vizla that he obviously adores. Sadly his former dog Sonny has passed away but

his memory lives on in the dog menu at St Lukes. Said Michael, “Sonny’s Suppers is named in his honour and I was, I believe, the first person to offer a dog menu in Glasgow.”

He’s also the proud owner of a piano that Einstein played during a visit to Glasgow University (who knew?).

Michael and Sonya were married at St. Luke’s last year in a ceremony that was unashamedly their own because it was alive with live music and they did things the “wrong way around, reception first, wedding second.”

New baby permitting, he’s mainly focussed on his newest acquisition right now. “I live near to The Dam and I’m here every day. I’m quite hands-on and help out behind the bar occasionally, but there’s no need for me to do more than that.

We pay more than the minimum wage and this has helped us attract good staff. It works. It can be hard to find good chefs and everybody knows that it’s a tough environment to work in. I have a great one right now in the shape of Jay Ward,” said Michael.

Will we be seeing a third venue from Michael anytime soon? “I’m not really thinking about it. I’ve got enough on my plate at the moment, plus I don’t like to put myself under pressure, but if I did do something I guarantee that it would be a completely different from my other two venues.”

He used to golf, but still manages to indulge his passion for snowboarding when he’s not working. I left him to the rest of his day that involved two more meetings, fatherly duties and walking the dog. n

“Becoming an operator was, therefore, a baptism of fire because I had absolutely no industry experience and so I surrounded myself with a fantastic team. I also got loads of good advice from friends in the trade, like Colin Barr.”

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DRAM JULY 2019

132 Main Street, Prestwick

VIC’S AND THE VINE

DESIGN FOCUS

BY JASON CADDY

B

uzzworks’ flagship outlet, Elliots in Prestwick’s Main Street, is no more. In its place stands a venue of two halves: The Vic’s and The Vine, after a ‘seven-figure’ refurbishment. The team at Transitions Interiors has its DNA all over the new look - a sports-bar-meets- music-venue next to a relaxed and immensely stylish restaurant with 150 covers.

So why, 16 years on, did they decide to ring in such megachanges? Said Buzzworks Chairman, Colin Blair. “As a company we are in a period of steady growth and innovation, especially in some of our older venues and it is very important to us. Elliots has been a really successful business for 16 years but to keep it successful for the next 16 years we felt we had to invest and innovate. We have made some fairly big changes to the bar offer to make the business more attractive at all times of the day and not just late night at weekends. We are already seeing the benefits of those changes.”

The layout from its Elliots’ days remains pretty much the same and as well as Transition Interiors, Stevenson’s of Ayr was responsible for the upholstery, while the technology was updated, including the Posera till systems.

You enter from the street, and to your right-hand-side is the conservatory-style outside area, which is presently being used for smokers, and once in through the vestibule, it’s straight on to The Vic’s and right to The Vine.

I was also able to speak with The Vic’s manager, Grant Clark.

He said, “The goal of the design was to create two separate identities - a modern, fresh family restaurant that is also a cocktail bar - a day-to-night venue next to a sports bar with live music with live bands that you wouldn’t normally see in the area.”

Back to the design and let’s kick things off with The Vic’s. It’s a sports bar where big screens dominate. The main bar has what looks to be a pewter top, with the front clad in some green vintage tiles with a white pattern covering them. Dead centre in the gantry is one of multiple screens showing sports, around which silver shelves show off all the bottles. Above the bar are DRAM JULY 2019 23

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huge copper beer tanks and standing out to the right of it, as you look at it, is a huge face mural.

In front of the bar are circular wooden posing tables with adjustable stools, beyond which is a raised area with church pew seating, upholstered in red leather facing the bar. Moving further beyond these is another ‘lane’ of seating, in the form of turquoise-blue Chesterfield couches against the far wall opposite the bar.

Beyond the bar, at the far end of the space, is a multi-purpose raised area that has a giant pull-down screen showing sports, that also doubles up as a stage. Directly in front of this is a dance floor area, beneath a big glass atrium. During the day this is used for extra lower-level chairs and tables, ideal for many of the board games scattered about the place. This area also benefits from the warmth of real flame gas fire embedded in the wall with a stag’s head above it.

As well as the main bar, there’s also a second bar that’s kind of in its own wee self-contained area, complete with its own dartboard and horseshoe-shaped booths that have been upholstered in turquoise-blue corrugated leather. I really liked the brick-shaped white glazed tiles on the front of the bar and the simple wooden bar top, back bar and walls. The wood here is slightly darker.

There’s an industrial look and feel to this entire space, starting with the ceiling and its exposed pipes, etc. And I have to say I don’t think that I’ve ever seen as many pendant lights clustered together in one place and it’s really effective and eclectic.

There are different pockets of them, like glass ones and others that resemble a crinoline hoop (worn beneath a skirt in bygone times). The walls are clad in a type of wooden crate effect and the floor is parquet.

Now let’s walk you through The Vine. As you enter there’s a very colourful looking reception desk, thanks to all the dried flowers hanging on the walls behind it. Next, you’re confronted by two bright orange leather horseshoe-shaped booths that

DRAM JULY 2019 25

are opposite one another that is great for people watching and clocking everybody entering and exiting.

This ‘corridor’ gives way into the restaurant, in the middle of which is an oval bar, that designer Transition Interiors is particularly proud of. It’s a simple design thanks to a black metal gantry and a bar top, with the front of the bar clad in wooden strips.

To the right of the oval bar is the part of the restaurant overlooking the street and is, therefore, the brightest part of the space. The rafters in the sloping roof have been draped in greenery and the green theme is carried on in the leather booths that line window. The rest of the freestanding chairs and tables in this area come in a variety of different materials, styles and colours – such as blue velvet, grey wicker and good old wood.

The walls are clad in what looks like vertical strips of wood and there’s also a canopy over the street.

Back to the oval bar starting point, and to the right of it is my favourite part of the restaurant. This area is shadier than the rest and there’s smoky glass shelving complete with candles that affords diners a window on the kitchen. Making the design pop in this area are more turquoise-blue horseshoe-shaped booths, plus big tables that accommodate up to 40 diners for private dining.

I also like the big statement table lamps with their huge floral shades. The low ceiling is made of what looks to be reclaimed wood, ditto the floor.

The far wall is also worth a mention with its lovely orange light in front of which is a latticework, and I’m saving the best until last with this because this really is a magnificent touch, and really casts a warm glow over The Vine.

All in all, it’s props to the design team and Buzzworks’ grasp of what the customer wants, and all finished off the highest calibre. It oozes quality and looks like it’s built to last another 16 years at least, or until the needs of the business demand another reworking. n

Ventilation / Air Conditioning / Refrigeration / Installation Specialists

Wishing Buzzworks every success with the relaunch of the newly refurbished Vics & The Vine bar & restaurant venue

26

DRAM JULY 2019

159 Hyndland Rd, Glasgow

EPICURES OF HYNDLAND DESIGN FOCUS

BY JASON CADDY

G

lasgow operator Oli Norman’s been at it again. Snapping on the heels of his re-imagining of Nicks across the road, this time it was the turn another venue from his itison venues stable, Epicures of Hyndland, to get a design MOT to the tune of £250k, debuting mid-May. Oli always gets heavily involved right up to the hilt in all the design considerations, typically coming up with the concept, which is then actualised by the team at Surface ID. Yarwood Leather was responsible for the upholstery.

As soon as you step inside like a fairy has waved her magic wand over what was, and we mean this respectfully and with love, a fairly gloomy interior with lots of heavy wood that was lacking in some much-needed TLC. It’s now twinkling with fairy lights (Oli likes fairy lights) and pops of colour and left the interior generally sparkling like a nun’s glasses thanks to all the DRAM JULY 2019 27

daylight streaming in through two huge plate-glass windows in this corner unit.

The layout remains unaltered, as does the bar, apart from a few new adornments in the form of the lovely lights that run parallel to the bar and resemble jellyfish that have had a run-in with a pair of straighteners. They’re pendants crafted from clear glass and catch the light as well as your eye as you shimmy on in.

There’s a new fridge with a revolving stand showing off all the cakes and salads. I also really like the indoor tree, and there’s a definitely a trend here, with both Jacques on in Finnieston and la Vita Spuntini in Gordon Streeet both embracing (or should that be ‘hugging’) this trend. The company that created it, Ruby Flowers, assembled it from dead twigs, to which are attached sprigs of cherry blossom, and draped in those trademark fairy lights too, naturally.

Likewise all the upside down dried flowers hanging from the ceilings the full length of both windows in all their pastel glory.

Nicola Wilkinson, head of operations at itison venues, gave me the guided tour and explained what constituted some of the biggest changes.

She said, “There wasn’t much life in the place before, and most customers would avoid sitting in the mezzanine during the day because it was just too dark and gloomy. This mainly came down to wooden booths paired with wood panelling on the walls. What we’ve replaced them with has gone down really well with customers, and former customers that haven’t been to the place in years have also returned after hearing 28

DRAM JULY 2019

about what we’ve done with the place.”

So what’s the magic design formula?

Demonstrating most changes is the mezzanine area (or the Mezz, to give it its proper name). Exposed brickwork and a hotchpotch of stylish furniture like boxy-Chesterfileds in red leather and big wooden lounging chairs in green leather have all really lifted this space and injected it with a varied design dripping in detail. Then there are the sumptuous blush-pink velvet seats and bark tiles embedded with fairy lights to coo over, and a whole lot more.

I’m not alone in being drawn to black gas fire stove that sits neatly between two couches to create an area that’s been dubbed ‘Hyndland’s Home’.

The new-look Epicures is also positioning itself as a community hub and has already been utilised as such by locals. Explained Nicola, “the big table on the mezzanine that seats about 12 people and groups from the local community, and recently we’ve welcomed in a breast feeding group and a rugby club.

We’re also in the process of adding a new cork community notice board as you enter.”

The only real change in on the ground floor, apart from what I’ve already pointed out of course, is the addition of a new central banquette, as well as all the new blue leather upholstery and multi-coloured too of course. Oli also commissioned a spherical pendant light in the far corner of the space, in white.

The individual design of each floor sets off the design of the other, in what is a cracking design overall.

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76 Telford Road, Edinburgh

THE SCOTTISH ENGINEER DESIGN FOCUS

I

t’s not every day that you see a wee model train whizzing around a circular track above a bar, but that’s exactly what the newly refurbished Scottish Engineer in Edinburgh now boasts. This is just one of loads of new enhancements to the pub as a result of a £500k refurbishment of the former Telford Arms by Belhaven Pub Partners and Ecosse Inns, who invested jointly in the project.

The pub’s new operator, Ecosse Inns’ Andrena Smith-Bowes, is pictured with her team on our cover in front of The Scottish Engineer.

It is, in fact, the latest pub to undergo a major refurbishment

by Belhaven Pub Partners as part of a wider investment in its tenanted Scottish pubs, which has seen £7m invested in around a third of its estate over the past three years.

Ecosse Inns also counts Edinburgh’s Barologist in its stable of bars, which has a reputation for an imaginative, quirky interior design and there are certainly similar elements in this, its sister venue, which also marks the sixth pub Ecosse Inns has taken on with Belhaven Pub Partners.

As the name suggests, it has been named as a tribute to all of the wonderful bygone Scottish engineers that have helped shape the modern world that we live in – like James Watt, Alexander Graham Bell and John Logie Baird, and there are nods to them in the form of pictures and various other engineering-related object d’art (well that’s my interpretation of it at any rate).

And there’s a lot of it all dotted around the place. In design terms, this sure is one busy bar.

Belhaven worked closely with Andrena on the design and the reinvigorated business also created around 30 extra jobs in the area, with the pub now employing a team of 36.

Said Andrena, “It’s absolutely perfect timing for summer and we’ve been packed since opening. We took a pub that wasn’t

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BY JASON CADDY trading too well and decided to turn it into a tribute to all the great engineers of Scotland, such as Alexander Graham Bell and John Logie Baird,” “It feels amazing to see my business growing and to me it’s all about the people. It’s about the staff we employ and the development within the team and also the customers. We’re so thrilled they’re joining us in paying tribute to the great engineers of Scotland by turning this pub into a beautiful, comfortable, family-friendly environment.”

Greene King Pub Partners (owners of Belhaven) managing director Wayne Shurvinton, added, “The Scottish Engineer looks absolutely amazing and I’m delighted for Andrena and her team.

“We’re always looking to support our pubs and are thrilled to have invested significantly in both the Scottish Engineer and the Barologist to help reinvent two brilliant pubs for pub-goers in Edinburgh.”

Let’s look at some of the design highlights, starting with the outside of the pub and the sign, complete with tank and water-wheel, which also rather ingeniously contains a smoke machine to create a steam effect, on the side of which is emblazoned the pub’s logo. There’s also wooden bench seating and flower boxes that also house wooden posts that support the lighting that’s been strung up above all the seating.

I also like the two wooden horseshoe-shaped benches that have been laid out opposite one another to form an oval smoking area.

Inside, there are a number of key design highlights in what is a really varied design. Sitting below that train is what you’d call a traditional bar design, with oak wood bar and lighter wood back bar surround that also incorporates metal shelving that makes up the gantry.

The floor in front of the bar is decorated in black and white tiles

with triangular shapes that have been laid in such a way they form a pattern that’s not uniform and this make for a really interesting aesthetic.

There’s also a varied assortment of furniture, including high wooden posing tables and banquette seating in a rust-red colour and this same rule applies to the ceiling lights, like the oblong square boxes that hang down to shade the light bulbs within. There’s also lighting that’s housed in a long black box that resembles the type of lighting that illuminates professional snooker tables.

Dividing the two main areas within the bar is a set of shelves displaying nick-nacks like vases, a lantern, a miniature bike and a bust wearing a hat and with a light bulb protruding from its head.

The area beyond this, that’s farthest away from the bar, has more of the same, plus a selection of pictures hanging on the walls in clusters, plus a big screen TV and a patterned carpet and some fairly big up-lighters that look like they should be lighting a film set rather than a bar. There’s also a grey painted fireplace in this area. And the hodgepodge theme continues in this area, courtesy of furniture that’s a mixture of natural wood chairs and tables and painted ones.

In the restaurant area which sits off to the side of the two aforementioned areas are banquettes in darker brownish-red colour, with corrugated glass dividers. This area also boasts a mixture of gun-metal grey pained walls and white tiles and even more talking-point ornamental details, and I was also struck by some of the brass/gold wall lights, some of which have a Victorian look and feel to them.

The Scottish Engineer has captured a part of Scots history in a fun and breezy way through its interior design, and given it’s so wide-ranging, there’s probably an aspect to suit most customers’ taste.

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GEORGE IV BRIDGE, EDINBURGH

VITTORIA ON THE BRIDGE DESIGN FOCUS

T

ony Crolla has spent approximately £300k on extensive alterations and drastic refurbishments at Vittoria on the Bridge on George lV Bridge in Edinburgh, and Michael Dunn of MD Hospitality was the project’s design consultant.

As well as all the lovely new shiny gold signage and cleanly painted frontage, inside is a haven of white, grey, yellow and gold and even though my visit was confined to the daytime, assistant manager Stefano assured me that at night the amount of light it kicks out onto the street acts as a beacon attracting customers old and new intrigued to check out what’s going on.

One of the most remarkable things, considering how much has changed inside and out, is the fact that the business didn’t lose one single day of trading while the works were carried out. The team began the work on January 7th and it was all comepleted

by Valentine’s Day. Michael Dunn told DRAM, “The Crolla family was very worried about making changes to their flagship outlet but the refurbishment has improved business for the better. Sales are dramatically up and the whole family is delighted at the business developmemnt results on their design investment.”

So what’s the design like? The first thoughts that hit me as soon as I stepped into this two-storey venue (ground floor and basement) apart from hungry ones because of the plates of super-delicious looking food being transported back and forth to the tables (is how bright it is, how clean it is and how much it oozes quality and sophistication.

The reception desk is right opposite the door and has been made using marble, which has been used fairly extensively elsewhere in the restaurant, like the dividers between the seating and the pillars, for example.

The bar is on the left-hand-side as you enter and what a jewel in the crown of the ground-floor space it is. The white marble bar top is complemented by more marble clad on its front. In parallel with the bar is a line of striking leather swivel stools that are plush to the touch. The back bar’s gold metal shelving is busy accommodating premium spirits and the same shelving is also

BY JASON CADDY used above the bar at its far right end for storage of glsses etc.

The floor’s been decked out in black and white tiles with a triangular patter running through them next to the bar, while brand new parquet flooring covers the rest of the space and on the walls is what appears to be a very subtle-patterned wallpaper in a greenish-grey that almost looks like white cloud in the sky. The incredibly high ceilings are painted white and the original cornicing is there, or cornicing that looks original at least, which is always a boon.

Running along the right-hand-side wall as you enter is a row of blue-ish grey upholstered leather seating, paired with chairs in the same colour and fabric and black wooden tables with wide gold rims running around their perimeter. Above the booths are antique-cut mirrors and gold wall lights and above all of this hang huge statement pendant lights in a kind of cream colour that are really set off by the spaciousness of it all, on account of those wonderful high ceilings.

At the back of the space are more chairs and tables, a servery and different types of lighting, like a huge big multi-armed piece containing a number of lights that looks like a big friendly spider.

On the walls are various pictures of Edinburgh landmarks that have been washed with bright and contrsating colours to make them look almost abstract.

Downstairs is simpky more of the same. The bar is roughly in the same place even, but there are a few departures from the ground floor. As well as the blue-ish grey upholstery, an entire corner of the space is dominated by a massive expanse of yellow banquette above which are clear cylindrical lampshades with white lights inside of them hanging down on pendants. This floor’s interior deisgn has also been enhanced by lots of exposed brick.

I also really liked the silver framed mirrors down here and the wooden wine cabinets that are embedded in the walls, illuminated.

It’s a bright bar with a bright future if all the customers flooding in as I left is any gauge, on top of all the positive feedback it’s garnering. This design really has been a triumph that is giving several new leases of life to Tony Crolla’s flagshp venue, I suspect.

DRAM JULY 2019 33

@dramscotland

SUE SAYS

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B

ob Taylor (Aka Uncle Bob) has done it again. He and his merry band of cyclists have just cycled from the BEN’s Pitlochry estate to the Blair Athol Distillery – some 80 miles. The day started at 9.30 with coffee and biscuits and throughout the day they stopped for refreshments. More than £6k was raised for the BEN. Talking of raising money, the annual Donna Mortimer Ballantyne Ball took place last month and raised a phenomenal £330,000K for the Kilbryde Hospice. The surprise guest on the night was Lulu. The committee, headed up by Lady Susan Haughey, did an amazing job. Well done to the Mortimer family and friends. I’m sure Donna would have very proud.

See the pics on the following page.

It still surprises me when drinks companies offer promotions which offer free drinks in Glasgow – quite simply, you can’t.

This month it was Innis & Gunn offering vouchers for free pints at their rebranded Brewery Taproom– it’s okay to do this in Edinburgh but in Glasgow it’s not allowed. It’s not a new law – it’s been around for a few years now. Please everyone tell your marketing and PR departments! The promotion coincided with a new lager marketing campaign from the company called ‘Your Call’ in the city, started with #PeopleMakeGlassGo. They left an Innis & Gunn lorry full of glasses unattended outside Buchanan Galleries and the people of Glasgow managed to pinch 2000 in 24 minutes, 19 seconds. Of course, as you imagine, some of the brewer’s competitors got quite mischievous.

GMB Scotland has been targeting the licensed trade for a while now. No doubt because their traditional areas of manufacturing have been declining and the union has had some success. It has just signed a recognition deal with Lapdancing venue Seventh Heaven. The agreement formalises the presence of a recognised trade union within the industry for the first time in Scotland and will cover all aspects of the employment contract, including annual pay negotiations, disciplinary and grievance procedures and health and safety at work.

It’s an important milestone in the union’s organising efforts of workers across Glasgow’s lap dancing bars and wider

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adult entertainment sector, and at time when Glasgow City Council has launched a public consultation over the future licensing regulations of the city’s lap dancing venues.

This month a Glasgow company has offered to let me try what they say is “the UK’s first after-alcohol revival drink.” Called Bounce Back, it has been created by two biotechnologists in Glasgow. Bounce Back is specifically designed for people who are busy and can’t afford to have a down day, that would be me then! Mind you, never mind my body recovering after alcohol, I need to recover at the end of every day! It contains 16 carefully selected components including; choline to support liver function, Vitamin B12 to zap tiredness, Vitamin C + E, zinc and selenium to boost your immune system. I hate to tell them but I already partake of this in a multi-vitamin! But, hey, it’s always worth a try!

Congratulations to Fallow Cowley. She has just opened a luxury interiors shop, Viano, in Clarkston, with her friend Vivien Smith. Fallon, as many of you will know, worked with Uncle Steve Graham at Manorview for more than a decade before leaving earlier this year. There’s no holding this girl back. Apparently the idea was hatched over an Espresso Martini in a roof top bar where the idea of a luxury interiors shop was discussed. As you know, the best laid plans and ideas always happen over a drink or two.

Meanwhile it’s all change at Manorview on the management front. David Taylor has been appointed Managing Director with founder Steve Graham planning on concentrating on developing the business. At the same time Finance Director, Kenny Barclay, is moving on.

I headed to Islay for the Islay Whisky Festival with the Distell team and a few others. What a great trip. It may have rained, but the company and the experience I wouldn’t change for a minute. Bunnahabhain pushed the boat out ,literally, and we had a fabulous tasting from Dr Kirsty McCallum, and got to sample some remarkable whiskies.

We also got to have some of David Graham’s (of Ballygrant Inn fame) famous curry.

The Donna Ball 2019

DRAM JULY 2019 35

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ROUNDUP @dramscotland

/dram.scotland

D

es Gallagher, former Regional Managing Director Scotland for Matthew Clark, was honoured at a Recognition Dinner at Glasgow’s Holiday Inn last month to mark his retirement from the wholesaler after a remarkable 47 years of service. Here are some pictures from the night.

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: news@mediaworldltd.com w: dramscotland.co.uk Publisher-Editor Susan Young • Editor Jason Caddy • Chairman Noel Young • Editorial Penny Devlin • Commercial Head Justin Wingate • Advertising Jamie Alexander • Production Fiona Gauld, Jack Thompson • Admin Cheryl Cook 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 £52 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 2019. Printed by Stephens & George Print Group.

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