DRAM March 2011 by Media World Ltd

247 DRAM MAGAZINE MARCH 2011 ISSN 1470-241X

DRINKS RETAILING AND MARKETING

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20th JUNE, 2011

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247

DRINKS RETAILING AND MARKETING

WELCOME

CONTENTS

his month we launch the search to find the contenders for the 2011 DRAM Awards. To be considered you definitely need to enter. So if you think your outlet fits the bill for any of the categories, enter this month. See pages 11-14 for all the information and entry form. You can also enter online. I paid Malcolm Binnie a visit at his newest outlet The Inn at Longcroft and found out what is giving him a buzz these days. Check out what he had to say starting on page 24. Meanwhile BrewDog has just opened its second pub in Edinburgh. e take a look at the design of both the Aberdeen and Edinburgh outlets. See pages 22 and 23. Our licensee interview this month is with James Rusk from The Butchershop in Glasgow, which recently celebrated itâ&#x20AC;&#x2122;s first birthday. Cider is still innovating, we take a look at what the brands are doing to keep the category fresh. The awards this year will take place on 20th June, a week earlier than usual, to allow all those folk that normally miss it due to school holidays to come along. But tickets will be limited this year, so get your places booked now. The final award categories and sponsors will be revealed next month, or keep checking the website dramscotland.co.uk See you next month.

March

Editor susan@mediaworldltd.com

2011

FEATURES

11 15 18

2011 AWARDS All our award categories.

FRUIT FLAVOURS BOWL OVER TRADE The DRAM takes a look at the cider category.

LICENSEE INTERVIEW: JAMES RUSK The Butchershop celebrates its first birthday.

DESIGN FEATURE

TOP ROLE FOR GEMMELL

This month we take a look at BrewDogâ&#x20AC;&#x2122;s new pubs and The Inn at Longcroft.

John Gemmell talks about his new role at Heineken.

REGULARS

5 29

NEWS The latest news from around the trade.

SUE SAYS Straight talking from our very own Editor.

DRAM MARCH 11

NEWS LEES STEPS DOWN AT TENNENT’S After months of rumours Mike Lees has confirmed he is leaving Tennent’s. At the beginning of the year, he was the only MD out of Scotland’s top brewers that remained in his post, following a host of resignations. Now ten years to the month, after he took over the role as MD from Angus Meldrum, Lees has announced he is leaving Tennent’s. It’s been a tumultuous time for Tennent’s during Lees reign. Tennent’s, then part of Bass, was sold to Interbrew, and then became part of the huge AB-InBev corporation, before being sold to C&C in 2009. Lees told DRAM, “I always knew that I would see the business through the transition from InBev to C&C. And that process has now been completed.” There’s no news yet as to who will replace him, but names in the frame could include former MD of Belhaven, Jim Young or Gordon Bell currently Lees number two at Tennent's. Until a new appointment is made its understood that Stephen Glancey, C&C’s Group Finance Director, will run the show.

ALCOHOL BAN AROUND OLD FIRM GAMES? ubs could be ordered to close and shops banned from selling alcohol around Old Firm matches according to the Scottish Government. The recent trouble at an Old Firm clash resulted in an ‘Old Firm Action’ committee, being convened. After the meeting the Scottish Government announced that a package of measures aimed at reducing excess drinking and disorder around Old Firm games would be introduced before the next football season. Strathclyde Police Assistant Chief Constable Campbell Corrigan revealed that he wanted the clubs to use “voluntary banning orders”, which would see anyone attending the match but engaging in anti-social or violent behaviour at any location before or after banned from the matches. The would mean that fans apprehended in pubs anywhere in the force area or even travelling to games by road, sea or rail could be banned. But Mr Corrigan denied the force was targeting licensed premises after it emerged police would be looking for the closure of some pubs where trouble has been known to take place around the hours around the time of an Old Firm game. Police also want shops to limit sales around the matches, Mr Corrigan said the force could ask the Scottish Government to intervene if major retailers refused to sign up to a voluntary code to limit sales around the match. In the same week Nicola Sturgeon, SNP’s deputy leader, revealed that should SNP get back in, plans for minimum pricing would be back on the agenda after the May elections. Meanwhile in London a “Responsibility Deal” was struck between the alcohol and food industries, retailers and government. The voluntary agreement, the biggest ever by (cont page 6)

DRAM MARCH 11

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Blythswood Square Managing Director Hans Rissmann and Liz Buchanan, Regional Director for Visit Scotland Awards with the hotels five star accreditation.

NEWS ▲

WWW.DRAMSCOTLAND.CO.UK ▲

government and business, didn’t go down to well with some health bodies, who believe that voluntary measures will not work when it comes to tackling our drinking culture. Heineken has announced that it is reducing the strength (ABV) of “a leading brand” – thought to be the cider Strongbow’s by 1%, from 5.3% to 4.3%. the company said it was “just the start” of attempts to lower the alcoholic content of its drinks. Heineken has said it will also stamp the number of alcoholic units each drink contains on the side of the 11 million branded glasses it provides to pubs and clubs. Molson Coors have taken the same route and will also put unit contents and ABV information on glassware, and will create a two-third pint measure across all of its brands. The company is also to place “amplified” focus on creating a mid-strength beer category. The Responsibility Deal also includes a ban on drinks advertising within 100 yards of schools; and new warning labels on the health effects of alcohol will be put on 80% of drinks products. Simon Litherland, Managing Director, Diageo Great Britain, said, “The Responsibility Deal is a good example of how we can be part of a collaborative approach to improve the long-term health of the public. We firmly believe that as the leading premium drinks business in the UK, we have an important role to play, sharing our experience and knowledge of the sector alongside Government, NGOs, the medical community and academics.”

VISITSCOTLAND AWARD BLYTHSWOOD SQUARE FIVE STARS lasgow’s Blythswood Hotel has been awarded five stars by Visit Scotland. The hotel’s award gives it the same grading as Hotel Du Vin at One Devonshire Gardens, Radisson Blu, Mar Hall and the Glasgow Hilton. Hans Rissmann, Managing Director of Blythswood Square, is delighted with this latest accolade. He said, “Achieving VisitScotland’s five star status has always been at the top of our agenda. To be able to do this so quickly after the building was

JD Wetherspoon has admitted that it will be raising prices this year due to higher costs and taxation. The company has just reported a 11% slide in interim profits to £32.2m. Its like-for-like sales in the period rose 2.3%. Profits fell as an overall 7.6% rise in revenues was offset by the higher costs and interest charges after the company rescheduled its debt last March. Boss Tim Martin said, "I think prices in the trade are bound to go up, which is not what customers would like to hear, I'm sure." He continued, “This and the previous government have

completed is a true recognition of the quality of our product and the hardwork and dedication of our team.” Meanwhile the hotel’s, Aidan Bowie, Food & Beverage Assistant, became the latest recipient of the James Sankey Award. The Award was created nine years ago in memory of the co-founder of Edinburgh’s Oloroso restaurant and is for excellence in front of house service. Entrants must be under the age of 25 and were judged by Tony Singh and members of the Sankey family. zealously increased taxes and regulation for pubs to levels which are unsustainable. You can't treat pubs like a milk cow." In the half-year period to 23 January the company paid more than £220m in taxation. Meanwhile the company has reopened the former Europa Bar in West George Street and called it Camperdown Place after an £870K refurb. It is is the chain’s 10th bar to be opened in Glasgow and 50th in Scotland by Wetherspoons in 15 years. It is managed by Duncan McSporran.

SHORTS Punch Taverns has revealed that like-for-like revenue at its chain of managed pubs rose 8.6% in the 12 weeks to 5 March. This compared with 2.2% growth in the previous quarter. The company also reported strong eating out demand, with food sales up 11.7% on a like-for-like basis. In its leased pub estate, net income was down 6.1%, compared with the decline of 7.9% in the first quarter. CPL has reported a 700% rise in pretax profits to £67,203 to September 30th 2010. The Group, which owns the Garage MARCH 11 DRAM

and the Tunnel in Glasgow, saw revenue rise 4.2% to £5.6m. The Group employs 249 people and is headed up by Donald Macleod. A new study shows that the budget hotel sector has grown by 35% in the last three years as the recession persuaded people to consider cheaper options. A report by Melvin Gold Consulting says that since 2008, UK budget hotels added 20,000 rooms. Budget hotel accommodation now accounts for 16% of rooms up from 12% in 2007.

South Lanarkshire Council has given the go-ahead to a huge development at Happendon Wood planned by SRG Estates. The plans include a hotel with conference and leisure facilities, office accommodation and retail and restaurant space, as well as storage and distribution warehousing and landscaping. The company behind the rejuvenation of Tullibardine distillery has reported a retained profit of £515,248 for the year to the end of May 2010. The company has revealed it is re-focusing its

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Cousins Fiona and Stuart Urquhart reveal The Glenlivet 70 Year old in the specially crafted Glencairn Crystal Decanter.

CARRICK PROVES A HIT IN IRVINE The former Eglinton Arms in Irvine reopened after a £1m refurbishment by Belhaven at the end of last year, with a new name, The Carrick. However the only part of the original pub which still exists is the listed façade. The building was completely rebuilt. Whereas the former Eglinton Arms was the size of a good sized living room, the new pub has a capacity just over 300. The refurbishment which took four months, also unearthed some relics from the past including six fireplaces, and work from local artists. Although still wet-led the new look outlet also does food. Explains Area Manager, Mark Bird, “Monday through to Sunday it is 50/50 food and wet, but come the weekend, it is more drinks led.” However rumours that the bar was to be turned into a wine bar were unfounded. Says Mark, “I don’t know where that came from.” The new pub is managed by Mags Turner. Says Mark, “She is doing a great job.” The new pub appears to be doing well, turning over between £25K and £35K most weeks.

marketing effort on the UK, Canada and Europe. Except for a small presence in Taiwan, it would not follow the droves of whisky firms into China and India. Aberdeenshire councillors have rejected plans for a £100m golf and tourism resort on Deeside. The project at Inchmarlo near Banchory included a luxury hotel, cooking school run by Nick Nairn and 125 houses. Developer Frank Burnett had the backing of Marcliffe Hotel owner Stewart Spence, Scottish Enterprise and Nick Nairn who all believed the project

Gordon & MacPhail, unveiled one cask of The Glenlivet 70 years old, one of the world’s oldest whiskies, at a ceremony at Edinburgh Castle recently. The whisky, which has been described as “stupendous”, “smooth” and voluptuous”, was released under G&M’s Generations label. But collectors will have to be fast, there are only 100 full bottles of this extraspecial whisky available this year, and its price is extra-special too - £13,000 a bottle. The company also unveiled its limited edition set the “Private Collection: Glenlivet Decades.” This set contains a bottle from every decade from the 1950s to 1990s - the liquid lifetime of the malt. Speaking at the launch David and Michael Urquhart, Joint Managing Directors of Gordon & MacPhail said, “Following on from the phenomenal success last year of Mortlach 70 Years Old, we decided to release this ‘sister’ Generations cask. This cask of The Glenlivet was laid down on 3rd February 1940, on the instruction of our great grandfather John Urquhart. Since then, successive generations fo the Urquhart family have been waiting for today - the day it would be ready to share with fellow whisky lovers.”

CAPRESE CLOSES AFTER A QUARTER OF A CENTURY Caprese, a Glasgow institution closed its doors for the final time at the end of February. This family run Italian restaurant has been open for 26 years at its location on Buchanan Street, and due to developers moving in, the building is set to be demolished. The man behind the restaurant Constanzo is one of the real characters of the restaurant industry. Now Caprese will re-open on Woodside Crescent later this year. In the restaurant blog the family said, “That tiny little basement with a kitchen the size of a postage

stamp, the frequently flooded toilets, the frequently flooded restaurant, wobbly tables with corks under the legs, the red bibs with huge holes in them, profanities being shouted from the kitchen and clearly being overheard by the customers, These are all memories that we hold dear to our hearts because they are part of what The Caprese was all about.” The family thanked everyone for their support and friendship over the years, and particularly over the past few weeks, when so many customers popped in to say good luck.

It’s understood that Mario Gizzi and Tony Conetta are set to open their second restaurant in Edinburgh having taken over the lease of The Grape, at the corner of George St and St Andrews Square. This time they are putting in fine dining concept, Amarone, into the building. The new restaurant, which will follow the same lines as the Glasgow restaurant of the same name, will have more than 140 covers and for the first time the two will be putting a bar into one of their outlets. The two entrepreneurs already have Cafe Andaluz in George Street.

would have breathed new life into the region’s tourism industry. Co-operative Group has launched a new £7.5m Enterprise Hub scheme for new and established businesses. The Enterprise Hub will provide business, technical, legal and financial consultancy advice for new and existing co-operatives. The fund will support entrepreneurs and communities throughout Scotland looking to set up cooperative ventures in retail, care, housing, and even community-run pubs.

Oddbins has confirmed that it is to enter into a Company Voluntary Arrangement. It said that entering into a CVA will allow the best possible funds recovery for creditors while protecting the core business. It has also closed 39 shops. A statement from the company said,"The core Oddbins business is profitable. The business, however, has been under continuous pressure as a result of legacy issues as well as challenging market conditions. It cannot continue in its current form.” DRAM MARCH 11

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BAR NEWS WISHART TAKES POLE POSITION artin Wishart in Edinburgh has just topped Toptables restaurant poll for the second time in three years followed closely by another Scottish restaurant, Piccolo Mondo in Glasgow. They left London restaurant stars Le Gavroche, Chez Bruce and Gordon Ramsay at Claridges taking third, fourth and fifth place respectively. Says Martin Wishart, “I’m over the moon to sit at the top of the list again this year. There are so many very good restaurants in the list that it is deeply satisfying to be amongst them and to be consistently highly rated by my customers.” The popular Italian restaurant Piccolo Mondo in Glasgow, owned by the Pierotti’s and Andrew Grasso, was positioned second in the rankings has also been voted the best Italian restaurant in the UK and one that offers great value for money. Users of the Toptable website awarded

restaurants scores out of 10 based on the likes of the quality of the food, service, ambience and value for money. Scotland had 13 restaurants in the top 100, with o t h e r s including Number One at the Balmoral Hotel and Ondine in the capital, The Living Room in Glasgow, Kerachers in Perth, and Monsoona in Aberdeen.

YUILL EXPANDS AT MERRYLEE ROAD Gordon Yuill has expanded his bar and brasserie in Glasgow’s southside to take in a new restaurant called ‘Surf n’ turf’. The new addition takes the traditional grill menu and brings it bang into the 21st century, using succulent MacDuff beef, supplied by butcher Tom Rodgers and seafood from renowned west coast fishmongers MacCallums. Young chef Scott Devine, a finalist in the recent ScotHot Young

Restaurateur of the Year competition, is in the hot seat. Says Yuill, “I wanted to open somewhere that feels very special, where customers will be looked after really well, where they can celebrate a special occasion. A buzzing, lively brasserie is great fun but it’s not always what people want for an important birthday, a date or a celebration with family and friends. Now we can offer both.”

INDIGO HOTEL SET TO OPEN Hotel Indigo Glasgow, the luxury, “four star plus” concept, developed by Intercontinental Hotel Group (IHG), and run by Glasgow based Chardon Management, owned by Glasgow hotelier and restaurateur, Maurice Taylor, is set to open at Easter. The Waterloo Street hotel, on the site of the city’s first power station, will have 95 executive, superior, deluxe bedrooms and suites. Neighbouring the property there will also be a contemporary bar called “Limelight Bar and Grill”, where all food will be prepared under the watchful eye of award winning Executive Chef, Gerry Sharkey. It’s understood MARCH 11 DRAM

that Taylor’s son David, has returned to Glasgow to manage the new hotel and bar. Maurice Taylor comments, "The heart of the city’s Financial District is the perfect location to open Hotel Indigo Glasgow, as it will particularly appeal to business travellers seeking a truly individual property. In addition, the hotel’s proximity to the city’s great shopping, including the internationally renowned “Style Mile”, together with the nearby vibrant music, theatre and club scene makes it a “must” for fashionistas, celebrity and leisure guests visitors to Glasgow”.

A new bar has opened on Edinburgh’s Queen Street called Drinkies. Owned by Bryan Baird, the new bar offers a relaxed artinspired atmosphere – with local visiting artists exhibiting wares for sale. The new wine bar, also has an off-licence, which means if you enjoy a glass of an interesting wine, you can buy a bottle to take home too. It’s at 39 Queen Street. Chris Miles had moved from being Manager of Booly Mardy's in Glasgow, a post he has held for the past few years, to opening his own bar in Edinburgh's Rose Street called Black Cat. It was formerly know as Citizen Smith and Filth McNasties, and was operating as a live music venue. Chris is however, aiming for the after work crowd, students and of course the tourist market. Chris told DRAM, “ I feel the day trade will be a key factor so I will be providing small lunches and really good coffee and tea. The food will also be available until 10pm.” John Macleod, the man behind Glasgow’s Crabshakk helped design the new bar, and Chris enlisted the help of friends and family to get it open. Says Chris, “I took it over officially on Feb 21st and was keen to open for the 6 Nations match Scotland v Ireland on the 28th. I managed to do so with thanks to Danny Doogan from Mosquito and Gordon Hughes, formerly Boolys and Bobar, for doing a shift for me.” He continues, “I’ve still got things to do but, we are open and trading which is good.” Andrew and Lisa Radford’s Atrium and blue restaurants in Saltire Court, above the Traverse Theatre closed recently. The restaurants, which have been open for the last 18 years, were at the forefront of the Edinburgh dining scene for many years, with blue one of Edinburgh’s early style bar.

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dram awards 2o11 mardi gras

20th JUNE, 2011

BENROMACH AWARD FOR SUCCESS Ssshare the secret of your success with this year’s DRAM judges to pick up this accolade. Whether you’ve successfully continued your family business, successfully expanded over the past few years, adopted innovation to develop your business, or have grown your turnover, we would love to know what you think your secret is. This award is open to hoteliers, restaurateurs and licensees… ssshare your secret with us. Enter now with details.

BII TRAINING AWARD This award is aimed at rewarding licensees who embrace training. It is crucial that all staff are trained, and the BII is looking for the company or individual who demonstrates training excellence, and the effective use of resources to achieve measurable results. Do you believe in getting the best out of your staff through training? If so you could be eligible for this award.

YOUNG ENTREPRENEUR OF THE YEAR We are on the look out for Scotland’s most inspirational young entrepreneur. If you are under 40 and have a passion and belief in the trade, if you can demonstrate business success and a cohesive plan for the future, why not enter now? After all, up and coming entrepreneurs are the future of the trade. Please apply with any information that you believe is relevant.

GASTRO PUB OF THE YEAR AWARD

DRAM

It has never been more important to offer your customers good food. It doesn’t have to be fine dining, but quality, freshly prepared pub grub is what our judges will be on the look out for. It’s not the size of your menu that will gain you marks but the quality of the food and the efficiency of the service. If you think you have great food on offer in your pub, let us know. Enter now.

GLENMORANGIE WHISKY BAR OF THE YEAR Glenmorangie, one of Scotland’s best loved malts, is looking for a bar that is worthy of the accolade Glenmorangie Whisky Bar of the Year. The judges will be looking for licensees that go to extraordinary lengths to promote Scotch whisky within their own establishment. An excellent range of whisky on the back bar is a necessity and staff should also be well trained and enthusiastic when it comes to recommending whisky to their customers. A good Scottish welcome is also important. Do you think that your bar deserves the accolade? If so enter now.

MAXXIUM BAR APPRENTICE Maxxium UK have devised a bartender apprentice programme which is now in its fourth year. They select bartenders from throughout Scotland to take part in this mentoring programme which includes cocktail training, bar skills and product knowledge. In June the selected nominees (10 in total) will face a panel of judges, and the best performing bartender will win the accolade Maxxium UK Bar Apprentice of the Year, which will be announced at the DRAM Awards.

MOLSON COORS CHAMPION IN INDUSTRY Molson Coors is looking for an individual or group who qualifies for its new Champion in Industry Award. To be eligible you have to demonstrate that you are a ‘champion’ in all areas of the licensed trade. It’s not just about running a successful business, but a passion and commitment to developing all areas of your business is essential too. Do you have a great team? Do you champion beer and can you demonstrate that you have a passion for the beer industry? Do you excel at enhancing your customers experience in your outlet and actively drive footfall? Are you knowledgeable on legislation? It’s a challenging industry and Molson Coors is looking for a ‘Champion’? Enter now.

MORGAN’S SPICED AWARD FOR BEST LATE NIGHT VENUE Can customers discover their party spirit at your bar or venue? Do you open late, and provide great entertainment in a safe environment? Is your venue a favourite haunt of customers that like to stay up past the golden hour? A great atmosphere, a good range of spirits, and a good looking venue are all essential if you want to win one of this year's top awards the Morgan’s Spiced Award for Best Late Night Venue. Bars eligible would have to be open past midnight.

REKORDERLIG NEW BAR OF THE YEAR Does your venue offer the best in customer service? Does your drinks range show a creative edge and have a premium offering? Are you independently owned? Did you open after June 2010? If you can answer yes to all of the above then we would like to hear from you! Your venue could be in with a chance of winning ‘New Bar of the Year’, sponsored by Rekorderlig Cider. Rekorderlig Cider is one of the fastest growing fruit ciders in the marketplace. Proud of its iconic and beautifully Swedish roots, it combines the highest quality ingredients with a clear identity enabling it to stand out in a crowded marketplace.

STRONGBOW MANAGER OF THE YEAR Strongbow, Scotland’s biggest selling draught cider, is on the lookout for Scotland’s top manager. Do you put the ‘hard graft’ in to ensure that your bar or pub is a success, or do you know someone who does? Strongbow will give the honour to the manager who has the strongest work ethic, and who can demonstrate the difference that he or she has made to the business. If you think you, or someone that you know, deserves the award, please enter now.

SUNDAY MAIL PUB OF THE YEAR Scotland’s leading Sunday newspaper is looking for the best pub in the country. Do you have a welcoming atmosphere? Do your customers come back, and come back again? Get your customers to fill in the entry form when it appears in the Sunday Mail and tell us why you think you are eligible for ‘Pub of the Year’.

TENNENT’S QUALITY AWARD A dedication to quality has helped to make Tennent’s Lager the No 1 Scottish brand - and Tennent’s is looking for a pub that is also dedicated to quality. Excellent customer service, great beer, a good range of products behind the bar, fine food and a great ambience would all be part of the quality experience. If you think you deserve this accolade enter now.

URBAN REALM AWARD FOR BEST DESIGN Urban Realm, Scotland’s leading architecture and design magazine is looking for Scotland's best designed licensed trade outlet. Judges will be looking at the creativity involved, best use of space and innovative touches. Is your bar, restaurant or hotel, worthy of the accolade. If so enter now with accompanying photography. Outlets have to have opened or refurbished since June 2009.

entry form (PLEASE TICK YOUR CATEGORY OF CHOICE)

BENROMACH AWARD FOR SUCCESS

MOLSON COORS CHAMPION IN INDUSTRY

BII TRAINING AWARD

MORGAN’S SPICED AWARD FOR BEST LATE NIGHT VENUE

YOUNG ENTREPRENEUR OF THE YEAR

REKORDERLIG NEW BAR OF THE YEAR

DRAM GASTRO PUB OF THE YEAR

STRONGBOW MANAGER OF THE YEAR

GLENMORANGIE WHISKY BAR OF THE YEAR

SUNDAY MAIL PUB OF THE YEAR

MAXXIUM BAR APPRENTICE

URBAN REALM AWARD FOR BEST DESIGN

TENNENT’S QUALITY AWARD

your details ESTABLISHMENT NAME: LICENSEE’S NAME: ADDRESS: POSTCODE: TELEPHONE:

EMAIL:

RETURN THIS FORM AND TELL US WHY YOU DESERVE TO WIN A DRAM AWARD. RETURN THIS WITH ANY RELEVANT INFORMATION & PHOTOGRAPHS TO: MEDIA WORLD LTD, 1 THE STABLES YARD, 1103 ARGYLE STREET, GLASGOW G3 8ND. ALL ENTRIES MUST BE RECEIVED BY TUESDAY 10TH MAY. GOOD LUCK!

✂

RELEVANT INFO:

FRUIT FLAVOURS BOWL OVER TRADE CIDER HAS BEEN ONE OF THE FEW DRINKS CATEGORIES THAT CONTINUES TO INNOVATE AND GROW. THE DRAM INVESTIGATES.

become popular since the reappraisal of cider. These include over-ice ciders like Magners, Bulmers, Kopparberg, Gaymers, Rekorderlig, and Jacques. Says Rob Calder, On Trade Marketing Manager for Magners, “Using the very latest data, Magners in Scotland is 10 points ahead of the category growth in the ontrade. Magners is seeing volume growth across the UK on trade. Magners Original Packaged is in growth in Scotland and now has 82% distribution while Golden Draught has 13% distribution.” The companies behind the draught cider brands definitely believe draught premium cider is where most of the cider growth, in the next year, will come from. Modern draught cider is in growth, but it is still only accounts for 11% of the overall cider category, which is small compared to premium draft lager which has 20% plus of the lager category. As premium cider continues to grow in demand, the higher price it commands will enable licensees to benefit from increased profits. For the first time next month the launch of a cider named after a lager - Stella Artois Cidre will take place. InBev is launching the brand to capitalise on the popularity of cider and the company is planning a “multi-million pound promotional campaign”. It will be sold in pint bottles and cans too. However it’s a very late entry, and it will have to be phenomenally tasty to knock Magners or Bulmers off their perches. One of the key drivers going forward for the cider market, could be transforming cider into an all year round drink. Traditionally it was seen a summer tipple, but with the likes of relative newcomer Rekorderlig introducing a winter cider, designed to be served hot, and which came with its own heating urn, it shows what creative thinking can do. Over the cold spell it was selling out, and such was the demand for the hot cider than some licensees resorted to coming up with their own concoctions. When it comes to fruit ciders, you’d be mad not to have some in your fridges. This category is enjoying double digit growth in the on trade, with sales up some 14.3% nationally. Mintel also says pear and fruit ciders are attracting a new type of cider drinker, mainly women aged between 18 and 24. Kopparberg was first into the market when it came to introducing a fruit, other than apple, to the cider market. Its pear flavour is the most popular brand in the UK on trade, while its Mixed Fruit is the fastest growing fruit cider brand. Not bad for a brand that only launched in 2007. However it was Rekorderlig was first to the market with its Strawberry and Lime flavour. This was quickly followed, by main DRAM MARCH 11

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espite challenging market conditions, and the fact that we are just coming out of one of the coldest winters on record, the cider market in Scotland is still performing strongly, showing 2.4% MAT. This means it is outperforming the Long Alcohol Drinks market here. Not only that, but cider brand owners are continuing to innovate and bring different ideas to the market. Cider is the biggest drinks category that's seen any growth at all over the last year and its role in the coming year could be significant. The total on trade cider markets is now worth around £1.5bn and is still growing, and premium cider, both packaged and draught, is driving this growth. It seems that consumers are willing to pay more for a better product. While bottled cider has certainly got more press coverage of late, licensees should remember that draught cider still accounts for more than two-thirds of the market. Many are reporting a swing back to draught after a few years of the phenomena of ‘over-ice.’ There’s even a new term cider category… ‘modern.’ Says John Gemmell, Trading Director North, Heineken UK, which enjoys a 42.2% market share in the on trade, “Heineken UK’s leading cider brand Strongbow remains the undisputed number one draught cider in the UK. Investment into the brand increased significantly over 2010 to support the “Bowtime Hard Earned” TV campaign, which successfully helped position the brand as the ultimate reward in refreshment after a hard day’s graft.” He continues, “We are in the business of giving licensees brands that will sell, helping their businesses in the process. Cider is a tremendous example of this strategy in action. We have backed brands which consumers love such as Strongbow, whilst introducing new premium products such as Bulmers and Jacques and introducing limited edition variants for Bulmers, showing Heineken UK continues to be at the forefront of innovation within the on trade, helping to keep the brand high in the minds of customers.” The newest draught cider, which trialled in Scotland last year, is Magners Golden Draught. Since it launched last summer, it has been put into more than 1,000 outlets and is selling well. Magners Golden Draught is not as sweet as the bottled version and is poured ice cold from the tap – its ABV is 4.5%. It has been described a ‘modern’ cider? A new term for us. But apparently the term ‘Modern’ is one of three categories of cider identified by C&C’s Cider Nation category research (the others are standard and specialist and in the off trade there is a fourth (value/white ciders). These descriptions are derived from how consumers talk about the category. Modern ciders are new/re-launched brands which have

FRUIT FLAVOURS BOWL OVER TRADE rival, Kopparbergs, who brought out its own Strawberry and Lime flavour. These two Swedish cider brands are certainly setting the benchmark when it come to fruit and both have premium credentials. Says Kieron Barton, Managing Director of Chilli Marketing (the UK company behind Rekorderlig), “The premium cider market in Scotland is in huge growth and as a market it is also one of the first places where people take new brands and stick with if they are quality. Scotland is of key importance to Rekorderlig Cider and we are very actively investing in our brand here." It does appear that fruit ciders are taking over from RTD’s when it comes to consumer preference. Pear cider, which was first introduced by Kopparberg, followed by Magners continues to do well. It has seen a 9% uplift in sales. Kopparberg is the number one pear in the on trade, but Magners Pear is number one when you combine and on and off trade figures. However some licensees have been slower to catch on, with the number of RTD’s in fridges still outnumbering cider. Says Rob Calder, “We know that cider is under-represented in the fridge versus its volume and value contribution and that increased facings drives volumes by up to 10% (CGA Analysis September 2009), so our focus will be on driving awareness, and in outlet visibility.” Heineken too is investing in its bottled brands. Says John Gemmell, “Heineken UK has introduced a new Bulmers variant in time for the summer season, Bulmers Crisp Blend; the third limited edition variant which builds on the success of Bulmers Summer Blend and Bulmers Red Apple. Bulmers Crisp Blend is made with a unique blend of traditional cider apples with sharper tasting varieties, offering a crisp, refreshing taste and is available in a 568ml bottle. He continues, “To boost the profile of Heineken UK’s premium cider Jacques in the on trade a new digital campaign was launched at the beginning of February emphasising the brand’s female appeal; placing the brand firmly within the world of young women with style. A facebook campaign (www.facebook.com/Jacques), ran throughout the month and sought to find brand ambassadors to spread the “Naturally Styled” message. Three winners have been chosen to start in the new Jacques ad campaign for 2011, gracing some of the UK’s top glossy magazines. There’s also been a rise in the niche segment of cider brands with a genuine provenance and heritage. One such brand is Scottish produced Thistly Cross Cider. MARCH 11 DRAM

It was founded in 2008 and its first cider was released in Spring of 2009. Already it has seen sales increase some 406% on last year. It is also innovative. (Having just teamed up with a revived highland distillery to exchange casks; they will age their cider in the whisky and bourbon casks and they will age their malts in their cider casks). The company say it is “a sustainable relationship where no money is changing hands and two craftsman-led businesses are working together on a project that has never been attempted before.” As the only commercial cider maker in Scotland Thistly Cross is definitely one to watch. Another premium cider fresh on to the market is of Symonds Founder’s Reserve. Jygsaw Brands are rolling a bottle in the on trade. They say this follows a response to customer demand and the growing consumer preferences for premium ciders with genuine heritage and provenance. According to Mintel, the value of the UK cider market will grow by 45% over the next five years. Here’s hoping licensees make the most of ciders potential in 2011.

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RUSK’S ROOM WITH A VIEW LICENCEE INTERVIEW THE BUTCHERSHOP IN GLASGOW CELEBRATES ITS 1ST BIRTHDAY NEXT MONTH. OWNER JAMES RUSK IS DELIGHTED AT THE PROGRESS THE RESTAURANT AND BAR HAVE MADE. SUSAN YOUNG FINDS OUT WHY. love meeting enthusiastic entrepreneurial licensees and realised that this was not a passing interest. I thought I can James Rusk totally fits the bill. In fact a few hours with do this, and I can do it well. him would invigorate anyone. McNally’s mantra was that it had to be the same way every James and wife Louise own the Butchershop in Glasgow’s day. It’s something I have tried to adopt at the Kelvingrove, and they are celebrating their first anniversary Butchershop. I was so lucky to work there and for him, as licensees next month. It’s their first outlet, and the first even today it is still my favourite place. It really is a theatre.” year has certainly been challenging, but James is quick to When he returned to Scotland to marry Louise in 2009 tell me that he has absolutely loved it. they started to look for their own place. Says James, “It I first met James when he worked for David Davidson at the took a while. We eventually got this outlet which was Blue Cat Group about five years ago, but no sooner that we formerly the Drawing Room in November 2009, decided to met than he jetted off for a new life in New York. Explains run it as it was, and see what the customer profile was James, “I love New York. It is my favourite city and my father over the Christmas period.” lives in the US. I wanted to work at his favourite restaurant, His idea all along thou’ was to open a first class steak Balthazar, which is owned by Keith McNally. I really wanted to house and after Christmas the Drawing Room closed and work for him.” the Butchershop began to take It’s an experience that James “I’VE MADE A FEW MISTAKES, shape. Says James, ‘The last thoroughly enjoyed, and one, which BUT WE ARE NOW ATTRACTING year has been a real bedding in has led him to the Butchershop. period. The principles I wanted to GREAT PEOPLE WHO WANT TO From a family of entrepreneurs, apply were good food, service his parents are Rita and Irvine WORK HERE, AND WHO HAVE and a good atmosphere and we Rusk, going it alone has always THE SAME SERVICE ETHIC. I have been trying to get it right. been a strong possibility. THINK GOOD PEOPLE ARE This is our first unit and I have Says James, “I spent my life under certainly gained confidence. ATTRACTED TO GOOD THINGS.” restaurant tables as a baby, and When we opened we set out our when I was 17, I got a job as a stall and hoped that folk would JAMES RUSK like it, and not just think it was a doorman at Rogano. Then Rogano was so busy that you had to call cockamamie theme.” through to get see if tables were available.” This is very much a team effort. Louise is fully involved too. He continues, “I then followed my first love, art, and went Says James, “Louise has been great, I couldn’t have done to Art College in Newcastle, and during my time there I it without her. She is my partner in every sense of the worked in Pierre Victoire’s. Now that was a baptism by fire! word. She had her own businesses when we met, and she There were only three of us on the floor, we had a notepad still does. I thought I knew enough to start my own and pen, and the place was absolutely mobbed. I certainly business, but her own business experience has also helped learned a lot working there.” After he graduated he spent tremendously.” some time trying his hand at being a rock musician, before One of the challenges that James has faced is building a realising that the hospitality industry was something that team. He says, “One of the hardest things has been to he could do well. build the right team. It’s not just the James Rusk show, and Says James, “I did fall into this business. But after working I’ve made a few mistakes, but we are now attracting great in Balthazar, I realised that I loved it and it was only by people who want to work here, and who have the same chance that I got a job there. Every Thursday they hold service ethic. I think good people are attracted to good open interviews and 50 or 60 folk turn up, I was one of things.” them. Luckily for me the maitre d’s mother is Scottish, and Over the past year the Butchershop has continued to grow I got a job but I was the only Scot working there.” its customer base and its turnover, in a difficult market. He continues, “I loved going in for my shifts there. I started James admits it has not been easy, “I wanted to have a off doing breakfasts and it took ages to graduate to lunches regular customer base, people who came back because and then dinner. Keith McNally tests you and tests you and they enjoyed the experience, and they have. We have tests you again. He has such attention to detail. He saw grown the business, but it has not been easy. We had a everything from how many pieces of lemon were in a drink, strong start, and if we had been complacent, perhaps to how the water was served and the table presentation. things would not have worked as well. One year is a drop In the States the hospitality industry is a real profession. I in the ocean. We’ve got to do this year in and year out. As cont p20 definitely learned about the business at Balthazar and far as I am concerned this is forever, DRAM MARCH 11

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JAMES & LOUISE RUSK

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but I am still learning. I look at companies like Buzzworks and Montpeliers and I really respect how they have fulfilled their customer expectations. I would like to do this here. It was nice to have the initial idea, but when it comes to functioning I needed to learn the complete A-Z. I’ve already made a million mistakes, but I think I’ve made more good decisions than bad. When it all goes wrong, I try to be positive. After all this year will pass and in the big scheme of things it will probably be insignificant.” When I suggest that he is one of the most dynamic new licensees that I have come across, he says, “I’m a firm believer that you choose to feel how your feel. I come from a business family, and I know that business is a series of decisions and now my plan is kicking in. I’ve learned to manage better, to buy better – I’ve certainly gained confidence when it comes to buying, and succeed in opening what I believe is a great steakhouse, cocktail and wine bar, with a good vibe. “We are continuing to invest in the property, which is an S&N lease, and the next project is improving our external area. I would like it to be one of the best outdoor areas in Glasgow and we do have a great view. Last summer was good, but I am hoping to do more this summer. I do think we are blessed with this location. The Council is just in the process of re-doing the bowling green, situated just in front of us, for the Commonwealth Games, and there is to be a new stand. This is great for us as it will bring even more people to the area.” It’s a 24/7 business for James and Louise. He explains, “The two of us strive every day to remind ourselves why we are doing this. There’s a constant buzz about this business. It possesses you. I can’t stop talking about it. I drive Louise insane. I’ve got ideas, ideas and ideas. We are experimenting now with new events for instance we are just about to do a big charity night in aid of Maggie’s. I’ve also got involved with the Glasgow Restaurateurs Association, I’m on the committee now.” So what’s next for the dynamic duo? “I would love to open a boutique hotel one day, but for the moment I am totally focussed on this.”

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ABERDEEN

BREWDOG’S WAREHOUSE CHIC DESIGN FEATURE BY SUSAN YOUNG MAVERICK BREWERS BREWDOG WERE NEVER GOING TO DO ‘AVERAGE BARS’. THE DRAM TAKES A LOOK AT TWO OF THEIR NEW CRAFT BEER OUTLETS. empty for a couple of years, while the Edinburgh site, although in disrepair, was only hen James Watt and Martin Dickie announced they were planning to open ten years old. a chain of BrewDog bars, no-one expected them to be average, and Says Mark, “In Aberdeen we were able to use some original features, but there they’re not. Their approach to the whole concept was also not traditional. really weren’t any in Edinburgh.” They wanted to open a chain of bars, which were like nothing else around, and The first job in both outlets was to completely strip the pubs out. In both units the would lead the rebellion against big budget contemporary design bars stark stripped down interior now features materials such as old reclaimed gym After locating sites to buy, their first commission was the Aberdeen bar. They wanted flooring used as wall cladding, complete with old sports makings. Doors and walls a revolutionary pub brand, which would compliment BrewDog’s edgy punk reputation. are clad in mild sheet steel, and brick, and in Aberdeen stone walls have been Design company CM Design won the brief on the back of work they had done for sandblasted. Cult and Superdry. In Edinburgh it was a case of bringing in reclaimed bricks to add character. The bar Says Mark Brunjes, MD of CM Design, “We saw an opportunity to become interior servery was built in reclaimed brick, with a chunky cast polished concrete bar design leaders – not followers. After some brainstorming the concept was born it counter. was Cold war chic meets abandoned factory. This was the starting point for the Mark explains, “The concrete bar tops were specially commissioned. Usually they concept. A masterpiece of Cold War design was ‘Palast Der Republik' in Berlin. are only 30mm thick, but the client wanted much thicker bar tops and these ones Built when cold war warriors hid behind their angry wall and plotted against the are 100mm thick. The company behind them, Liquid Stone, were also used to highly Western world. Sadly this little gem of a time capsule was demolished in the 1970’s polishing the concrete for their clients, whereas for this concept we wanted them due to an over abundance of asbestos. raw.” He continues, “ We sent the clients a slide show of derelict and abandoned factories In both units the layers of false lowered ceilings have been removed and the original and the client immediately got it and knew this was what he wanted. In researching ceiling heights restored. In Aberdeen the clever use of space included creating false abandoned factories in Eastern Europe, we discovered that there were company’s mezzanine space above the toilets at the rear, complete with industrial galvanized who were selling many fittings removed from these factories, including furniture, balustrading. The exposed disabled toilet has been turned into a feature by cladding light fittings and clocks. We decided early on that we would use mainly recycled it in reclaimed gym flooring, with industrial galvanized balustrading above. material and we set about creating a crumbling industrial warehouse.” Both pubs have the same lighting. Mark comments, “The lighting also took many The original site in Aberdeen was formerly an old derelict pub, which had been MARCH 11 DRAM

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ideas from the industrial warehouse, with cable trays suspended for the ceilings, and with literally a hundred bare bulbs, suspended at different heights. Fresh air and extract from the bar were from large circular galvanized steel exposed ductwork.” Both bars have a mixture of polished concrete floors and Durbar a non-slip industrial steel sheet flooring widely used in factories and on manhole covers. In Edinburgh CM Design pulled back the linoleum to reveal a concrete floor, which they then restored. In Edinburgh they have also created restyled the entrance, with full height glazing which allows more light in. Says Mark, “With the high buildings around this could have been a gloomy bar, but by putting in the new glazing we have made what is a small bar feel more spacious and have made it brighter.” In Aberdeen a new frontage was installed with new full height windows designed to compliment the high ceilings and create a focal point at night. Fixed seating, small drinking tables with steel sheets on top, and a back bar featuring broken white tiles, which had to smashed to create the look, all add to the look. Explains Mark, “Most of the interior fixtures and fittings were sourced over a long period of time from eclectic sources such as architectural salvage yards, auctions, antique shops, eBay and even the occasional skip!” The last word goes to the clients, James Watt, MD of BrewDog, “The clean, industrial and unpretentious design is a refreshing change from the over-styled and unrewarding venues that dominate UK high streets, just as our beers are in stark contrast to the norm.” Next up is a Glasgow bar, planning is already in, and it is expected to open in the summer.

Glad to help BrewDog take another step towards World domination! Contact Mark Brunjes on 0141 341 0343 or mark@cmdesignconsultants.com

Designers of Amarone / Barbarossa / Di'Maggios / Epicures of Hyndland / Ingram Wynd / The Italian Kitchen / The Italian Caffe / Glenskirlie Castle & House / Kember & Jones / Kudos / Sonny & Vito / The Buttery / Two Fat Ladies / Zucca Shortlisted in Restaurant & Bar Design Awards 2011 for BrewDog Aberdeen

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The complete supplier to the Licensed trade

Wishing Malcolm and Josie Binnie every success in their newest venture, the Inn at Longcroft. Wallaces Express Crompton Way North Newmoor Industrial Estate, Irvine KA11 4HU

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BONNYBRIDGE PUB’S TRANSFORMATION DESIGN FEATURE BY SUSAN YOUNG

beams have been covered up and the whole room has been completely replastered to give it a modern look. The predominant colours are a warm rust and brown. A comfortable looking chocolate leather sofa, and upholstered fixed seating, created by Stevensons of Ayrshire, and modern bucket chairs and tables complete the look. The bar itself is quite small but has a designer Elektra coffee machine. But this is one project that Malcolm undertook himself. Says Malcolm, “This was a much smaller project and I felt I manage it myself, I didn’t think we needed a designer.” He continues, “This had been a real football destination, and that is not our market. But I didn’t want to dilute our offering at the Wheelhouse, so we decided on a Country Pub & Kitchen theme. I gave a graphic artist I knew a brief to do some cartoon characters, one of which was a roman character, which was a nod to the Antoinine wall, and this has become our signature logo. We also developed a few other characters too, but we haven’t named them.” He continues, “I decided everything from picking the dulux colours, to the furniture and fabrics. I had used Stevensons before to do upholstery and fixed seating. They were initially recommended by Malcolm Simpson who also uses them. I’m very pleased with the outcome, and I love the fabric.” DRAM MARCH 11

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alcolm Binnie located his first two venues near water – the Wheelhouse at Falkirk and the Boathouse at Kilsyth. His latest venture, The Inn at Longcroft, is also near water. There’s a canal that you can just see from the beer garden. This new venture however is quite different in scale, and from outside looks like a typical village Inn. It’s an S&N lease, like his other two, which says Malcolm, “definitely works well for me.” The Inn at Longcroft, near Bonnybridge, was formerly the Masonic Arms, and it was pub that Malcolm drove past nearly every day. He recalls, “It’s between both businesses, and I live nearby, so I passed it every day. I knew it had potential as a site, but it did need some TLC. It closed in January after being run as a pub and carvery. But you need massive volumes to make a carvery work. It also lacked soul.” He continues, “This is another partnership with S&N. They did the fit-out and the structural work, and I’ve done the rest. But although we have spent a bit more than I had planned, this has been done on a tight budget.” Apart from the name change, the bar area to the left is also unrecognisable. The former pub, the regulars say, looked a bit like a cave, all dark beams, plastic furniture and artex, a pool table and darts board. Today the bar is a comfortable, inviting haven. The

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But Malcolm also shopped for all the bric-a-brac. He tells me, “I nearly had to get a bigger car! I kept seeing things, and buying them, and would come into the pub with loads of bags”. One of his finds was a feature wall clock, another a lighthouse, and he also sourced the wall lights, and flower arrangements, tealight holders and candlesticks. While the bar on the left has a complete make-over, the restaurant area on the right of the building, has also been revamped, although the exposed stone walls and stone fireplace remain. The same colour theme is used throughout and the same fixed seating, from the bar area, has been repeated. The chairs have been recycled from the carvery. Says Malcolm, “They were reasonably new, and we didn’t buy new tables for in here either. However this area is still a work in progress.” The carvery has not been touched, but over the following weeks it will be repainted and the soft furnishings will be change. One of the main structural changes was the construction of a covered walkway to the kitchen, which is not attached to the main building. Says Malcolm, “S&N completed that part of the project. But all our food comes out piping hot and is covered.” He has also revamped and bought new equipment for the kitchen. Malcolm who is a chef, is passionate about the quality of the food, and loves his kitchen gadgets, particularly his Thermodyne oven. Says Malcolm, “I have recommended it to so many people. I’ve also got a new pizza oven…it can cook a fresh pizza from scratch in 90 seconds!” When The Longcroft is up and running to capacity, Malcolm expects it to do in the region of 1,000 covers a week. He has put Head Chef Gregor Ure in, and the menu itself is quite different from his other places. The bar can seat 35, the restaurant 40 and the function suite 80. Says Malcolm, “I didn’t ever think a day would come when I would have Macaroni on the menu! But we are offering good quality comfort food here. We are also offering cookies and half pints of nuts and such like, which we don’t do anywhere else. But this is to give the place the country Inn feel. I think that The Longcroft will attract good people. You can come here for a premium beer, and bring the dog, or come with the family. We don’t compromise on quality, and I think our customers will respect that.” This new concept has got arms and legs. It seems that The Longcroft could be first of many inn and kitchens. Says Malcolm, “We haven’t done this under Townhouse Restaurants, but as Hospitality and Restaurant Company. I think we could run 3, 4 or 5 of these as a managed estate. It’s just an idea at the moment, but I do think this would work.” What is also still at the planning stage is the outside area, which at the moment looks a bit neglected. Says Malcolm, “We’ve tidied up the front, but we would like to increase the car park, takes down a few of the larger trees, and landscape the area properly. That will be done in time for the summer.” Meanwhile while he contemplates his next project, he might want to think about getting a bigger car! MARCH 11 DRAM

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LE FOR GEMMELL hen John Gemmell took over from Ian Brian Sharp too, was a great mentor. But John now Norman as Trading Director North for plans to bring his own experiences to the role and Heineken UK at the beginning of this year, having managed the biggest drinks industry contact covering Scotland and the North of England, there centre in the UK for the past few years, he is likely to was a collective sigh of relief in the Scottish on trade. be bringing some of that knowledge to the on trade Although John joined from Heineken’s on trade too. customer contact centre First Point, which he headed Says John, “The way consumers spend in the sector up, he was a well known, and well regarded face in has changed. There is little point reflecting on how it the Scottish on trade, where his last role had been used to be, we need to focus on what the future looks as Regional Sales Director for Scottish Brewers. A like. Some licensees wallow in the past, and say the role that he had for eight years. pub industry is not what it used to be. That may be Today John’s remit is far wider. His job now covers the the case. Large national customers and multiple whole of Scotland and the North of England, which accounts are now the norm, but that doesn’t mean to means more travel for him. Says John, ‘I need to resay there is not room in the market for good establish myself with the Scottish market, but I have independent operators.” He continues, “I am not sure to bear in mind that my remit is wider reaching, and that our role is one which includes generating footfall I will have to balance my time, here and there.” to pubs. I’m not sure we can, as brewers, get folk out He continues, “The challenge is also getting to grips of the house. But what we can do is help ensure that with the difference in the when they do go the pub markets. While there are “THE GOOD OPERATORS that they get a good similarities, what sells in experience. That’s where HAVE GOT STRONGER, Newcastle is not the same as being part of a company like what sells here. Clearly THEY MAY NOT HAVE Heineken is beneficial. We different brands have GROWN THEIR BUSINESSES, can bring its best practice different roles in the market INDEED SOME SEEM TO BE ethos and put it into place.” practice here.” CONSOLIDATING, BUT THEY In Scotland it’s Foster’s and John has been 23 years in Strongbow that are the HAVE MADE THEMSELVES the business, and he has strongest performers, but as FITTER.” spent the last 20 years John explains, Heineken’s JOHN GEMMELL working for the same range offers great company, under its various opportunities for licensees. guises, but one of his first He says, “ Is a real asset to the sales team to be able roles was with Whitbread, with George Swanson for to offer brands such as Foster’s, Strongbow, a boss. Says John, “When you think about it the young Bulmer’s, Birra Moretti, Heineken, John Smith’s, Sol team that he brought together all these years ago, and Tiger, to name but a few. Our brand portfolio is have significant roles in the trade today.” our strength, and our ambition is to match the right I suggested that this might bring more of a brands to the right consumer on the right occasion”. competitive edge to his role. He laughed, “We do all After four years away from the trade, I asked John know each other pretty well, (Graham Baird whether he had noticed any real changes since he had (Belhaven), Stephen Glancy (C&C) and Ken McGown returned. He told me, “It’s certainly been a tough three (SN&PE), but we all have a job to do and we all know or four years with the economy and the availability of the market very well. That’s all I’m saying.” money. I think there has been a growth in hybrid nonThis is a high profile role for John, and he has in the wet led, food orientated outlets and the competition past, very much operated under the radar. He says, has definitely got sharper.” “My previous job was a big job, but it was away from He continues, “The good operators have got stronger, the spotlight. This by its very nature gives me more of they may not have grown their businesses, indeed a public profile, particularly here, because I Iive in some seem to be consolidating, but they have made Glasgow, but as I have already mentioned, my remit is themselves fitter.” the whole of Scotland and the North. For instance With barely two months under his belt in his new next week I am in Edinburgh, Newcastle, the Lake post, John has firm ideas about his role in Scotland, District and London! The key to my role will be and indeed in the North but he tells me he had good ensuring that even if people don’t physically see me, teachers. He says, “John Gilligan has certainly been that they continue to hear from me.” one of the earliest influences on my career, while I am sure that will be the case.

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en years I ago I reported how the MD’s of most of Scotland’s drinks companies had just changed. There were new MD’s at Maxxium, Carlsberg, Scottish Brewers, Matthew Clark, Caledonian Brewers and Tennent’s. A decade on the our top brewers have done it again. The news that Mike Lees is leaving means that Steven Crawley is the only MD left in situ in the brewing industry in Scotland. Times are changing!

Good for Diageo! It has severed its financial ties with Alcohol Focus Scotland after they declined to invite drinks companies to a conference, which the group was co-hosting with anti-smoking lobbyist ASH. It does seems slightly hypocritical for Alcohol Focus, in the first place, to taking funding from a company that makes its money selling alcohol, when as an organisation it appears to be so against drinks companies. Diageo has given Alcohol Focus £140,000 in recent years, now it will redirect funding to other alcohol education programmes. AFS said it had decided not to invite drinks firms to the summit because organisers did not want "vested interests" involved in a discussion on possible public health reform. Since AFS wouldn’t exist if there weren’t health issues surrounding alcohol, don’t they have a vested interest too?

two minutes. I dared to challenge him. Before you could say “abracadabra”, his chef prepared one, and I was invited to the kitchen to see it cooking. It was actually done in less than 1 min 30 secs. I was impressed…and it tasted good, in fact it took longer for me to eat it, than it took to cook! Colin Beattie, of OranMor fame, has had a life changing experience. He now has an iPhone, and knows how to work it! Life for his team will never be the same, especially since he has only just realised that his flagship outlet didn’t have wi-fi in every area! When I am interviewing people, the two pub companies that are mentioned time and time again as a benchmark for success, are Montpeliers and Buzzworks… perhaps the two could get together and run a licensed trade conference on best practice? Bowmore has launched its Bowmore Ben Nevis Challenge – which supports Capability Scotland. But this is not just a fund-raiser. Teams of disabled and non-disabled people come together to complete the challenge which involves climbing Ben Nevis. Twelve teams of six will be led by disabled people, with a variety of impairments, to the summit. If you fancy putting forward a team, the minimum sponsorship requirement is £5K. For more information visit www.capabilityscotland.org.uk/ bowben

We all know that Scotland has a cultural affinity to alcohol, but that’s why everyone has to work together to educate, and to change social norms. It’s been suggested that health organisations want a zero-tolerance approach to alcohol, what exactly is this? Banning it completely? Are we going to go back to the days of prohibition? We all know that won’t work. According to the General Register for Scotland in 2009 alcohol related deaths declined by 129%… one death is one death too many, but instead of harping on about what we are all doing wrong, what about everyone that is drinking sensibly, getting some recognition. As a consumer I am getting very tired of health professionals and politicians on their band wagons. it’s enough to drive you to drink!

Talking of G&M I really enjoyed the launch of their, 70 year old Glenlivet, which took place recently at Edinburgh Castle. This company really does punch above its weight when it comes to launching a product in style! The 40’s styled theme was a real hit, and the whisky itself was very tasty, but at over a £1,000 a nip, I’m just glad I was able to sample it on the day!

Malcolm Binnie the man behind Townhouse Restaurants enjoys filling me in on the virtues of his amazing kitchen equipment. Now he has a new pizza oven and he has been waxing lyrical about it too. He told me it could cook a fresh pizza from scratch in under

There are less than 90 days to go to the DRAM Awards. My own personal Ground Hog Day! But what’s great is that I get to meet a whole load of new people... that’s the fun bit. So if you think you have excelled this year, get your entry in now.

On the subject of whisky, we completed our Whisky Speed Tasting events last month, and they went down very well. Thanks to everyone involved, see the pics on page 34 to get a flavour of the event. More than 500 people came and tasted whisky. The favourite according to our guests was Jura Prophecy followed by Benromach 10 year old from Gordon & MacPhail.

DRAM MARCH 11

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• Excellently situated adjacent to the city centre of Inverness in the sought after Crown area • Good quality Highland Guest House with character and charm in an excellent trading location • Easily run “home and income” lifestyle opportunity • 6 good quality letting bedrooms and separate O/A

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• Substantial, attractive and traditional STB 3-Star Rated Highland Inn with 14 en-suite letting rooms STB 3-star wholly refurbished, fully • A growing business supporting strong licensed Highland guest house. year-round trade Prime roadside trading location in the • Excellent location with large prominent popular seaside town of Cullen. frontage onto the busy A9 trunk road An exceptional “home and income” • Includes 3 self contained flats offering lifestyle opportunity. spacious accommodation for owners 8 excellent E/S Letting Bedrooms with and staff superb public areas. • Detached bungalow in the grounds offers scope for further development

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• Rarely available Victorian villa licensed Highland guest house with stunning elevated views to Loch Ness • Easily run, highly profitable, “Home and Income” lifestyle opportunity • Includes 6 excellent en-suite letting bedrooms and sumptuous guest facilities • O/A with views over Loch Ness, self contained kitchen and ensuite bedroom • Significant well maintained grounds with expansion potential STPP

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MacKenzie Stores, Staffin, Isle of Skye

• A well established licensed grocers and petrol pumps in the stunning coastal village of Staffin, Skye • Excellent trading position on a busy main road • Main retail area, store room, external store, customer parking and petrol pumps with forecourt • Good turnover resulting in a good profit conversion rate • An easy-to-operate business model in a highly desirable location

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PRODUCTS

01 VIRU The Baltic Beer Company has revealed a fresh, new-look bottle for Viru Premium Estonian Beer which has been designed to reinforce the 'artdeco' roots of the brand and increase across-bar stand out. The redesign of the octahedral bottle represents a series of subtle but significant tweaks to the existing packaging rather than an entirely new presentation. Key changes include: a deeper, stronger neck label to create greater brand visibility; Utilisation of font and imagery which evoke the 1920-30’s Baltic region; and a screw cap has been replaced by a crown cap. Director of Baltic Beer Company, Paul Baxendale enthused, ‘‘The time was right to refresh the brand and we are delighted with the results.” info@inspiritbrands.com 020 7739 1333.

02 THE BOTANIST GIN Privately owned Bruichladdich distillery, renowned for their Islay single malts, has produced a truly artisanal dry gin for the first time, flavoured by an unprecedented 31 botanicals. 22 of the botanicals were harvested from the Hebridean island, including a rare subspecies of juniper, before being distilled on the unique Lomond still, Ugly Betty. Jim McEwan, master distiller, said: “This is no re-a, centrally-produced gin. This has genuine Islay provenance, authenticity - even historical precedence.” A total of 2,500 cases (6/1) of the first release will be bottled at Bruichladdich at 46% with Islay spring water, without chill-filtration, and will be available from Gordon & MacPhail. It is expected to retail at around £28. Tel: 0141 848 8536 Web: www.bruichladdich.com

03 SUNTORY WHISKIES Suntory Whisky has confirmed its position as one of the world’s leading whisky distillers after receiving two top honours from Whisky Magazine. Suntory Hibiki 21 Years Old won received the trophy for the "World's Best Blended Whisky" at the same time, Yamazaki 1984 took the award for "World's Best Single Malt. The awards were presented at the World Whiskies Awards 2011. It is the fourth time that a Hibiki blended whisky has received the award. The judges said of Hibiki 21 year old, “This is a whisky with a richness of taste and flavour, with the perfect balance between strength and smoothness”. Of the Yamazaki 1984 they said, “This is a unique whisky whose flavour is imbued with a Japanese touch.”

04 BACARDI ORIGINALS BACARDI has extended its range with the launch of: BACARDI Mojito and BACARDI Cuba Libre. The premium packaged cocktails, under the name BACARDI Originals, are available exclusively to the on-trade. Available in 275ml bottle, they are designed for 18 – 24 year old males as a refreshing alternative to beer. Nik Krys, BACARDI Marketing Manager, comments “BACARDI rum was used in the very first Mojito and Cuba Libre, so these are authentic serves. BACARDI Originals liberate cocktails so cocktail lovers can get credible drinks in every great bar. They will help publicans and bartenders to drive sales and profits with a wider choice of great serves.”

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ROUNDUP GLASGOW & EDINBURGH WHISKY SPEED TASTING

ROUX INSPIRES STUDENTS AND RAISES CASH FOR HIT Celebrated chef Albert Roux OBE dished out Michelinstarred advice to students at City of Glasgow College raising £500 for Scottish charity, the Hospitality Industry Trust (HIT) Scotland recently. French-born Albert mentored a group of Higher Professional Cookery and Hospitality students to deliver a mouth watering rustic French lunch experience but featuring top quality Scottish produce, and inspired by the style of food Albert’s mother would have cooked for Sunday lunch. The fundraising event which took place at Scholars’, the popular college training restaurant on Cathedral Street, was attended by the great and good of Scottish hospitality, including top chefs, hoteliers and restaurateurs group. David Cochrane, Chief Executive of HIT Scotland, said "The chance to meet one of the world's best chefs was a wonderful opportunity for the students. It's an experience that I hope will encourage them to reach the top of their profession in the future. HIT Scotland is very grateful to City of Glasgow College for their financial support but for also organising a great event like this, which will inspire young talent in the industry.” "Student chef Katy Dickson said, "To cook with Albert Roux was a huge honour, although slightly nerve-wracking. He is one of the world's best known chefs and has mentored so many top names including Gordon Ramsay and Andrew Fairlie. To think we could follow in their footsteps is really exciting."

▲ DRAM recently held a series of “Whisky Speed Tasting” events in Glasgow & Edinburgh.Thanks to all our fabulous whisky hosts - Alec, Gordy, Scott, Chris, Geraldine ...especially Frank Murphy who did every night with a different and very loud shirt!

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 Manager: James Devlin • Advertising Manager: Lynn Kelly • Advertising Executives: Martin Cassidy, • Administration: Kate Robinson 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. MARCH 11DRAM

Slow! Glengoyne is distilled slower than any other single malt Scotch whisky. We use air-dried malted barley, rather than using pungent peat smoke and nurse the spirit through our stills at around one-third of the normal rate. This creates a smoother, more complex whisky in which all of the delicate ﬂavours are freely allowed to express themselves – The Real Taste of Malt. As the pace of life speeds up around us, SLOW DOWN and enjoy a Glengoyne. Sit back, relax and take time to savour its unique, subtle ﬂavours. At the Glengoyne distillery we never rush anything. Neither should you.

Distilled more slowly for the highest quality. Glengoyne - THE REAL TASTE OF MALT

Glengoyne actively encourages responsible drinking – slow down