DRAM June 2011

DRAM MAGAZINE JUNE 2011 ISSN 1470-241X

DRINKS RETAILING AND MARKETING

NEW LOOK FOR BULMERS • DRAM FINALISTS • ICONS OF THE TRADE

Slow!

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Glengoyne actively encourages responsible drinking – slow down

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DRINKS RETAILING AND MARKETING

WELCOME

CONTENTS

elcome to our 250th issue. I can’t actually believe that it is five years since we had our 200th. Time flies when you are enjoying yourself! But equally I can’t believe it’s been 18 years since I first edited this magazine, in its guise as Scottish Licensee.

Really, the significance of the issue may have passed me by, if it hadn’t been for my eagle-eyed staff, but that’s mainly because you can count on one hand the number of days I have been in the office this month. Instead, I have been travelling around the country judging the DRAM awards, and I have loved every minute. See all our finalists on page 20 and 21.

Jason Caddy immersed himself in finding out more about some of the people I describe as Icons, but to be honest, there are so many more. One day I will do a book… See pages 11 through 13.

There are not only iconic people, but iconic Scottish brands, too, and we have tried to do justice to a few of them.

Our licensee interview this month is with Peter Ross, the man behind Navan Taverns and last year’s winner of the Sunday Mail pub of the year title for his pub, The Lab. Find out what he has to say on pages 17 and 18.

Anyway, I hope you enjoy this issue. Next month I will be taking a look at what the future holds for the trade, and you’ll also see the magazine get a slight re-design, but nothing too major as, from your comments, you like it the way it is.

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Editor susan@mediaworldltd.com

2011

FEATURES

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15 17 20 28

ICONS OF THE INDUSTRY Jason Caddy highlights some of Scotland’s most influential licencees and pubs.

ICONIC BRANDS We take a look at some great Scottish brands.

FINDING HIS ‘FEET’ Peter Ross of Navan Taverns tells the DRAM the secret of his success.

DRAM AWARDS 2011 All our 2011 Award Finalists.

DESIGN FEATURE The new look Dormie at Gleneagles.

REGULARS

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NEWS The latest news from around the trade.

SUE SAYS Straight talking from our very own Editor.

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COURVOISIER PUNCH. COCKTAILS ON A GRAND SCALE

Search for CourvoisierUK on

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Courvoisier, the Napoleon device and Le Cognac de Napoleon are trademarks of Courvoisier S.A.S. Š2011 Courvoisier S.A.S.

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NEWS FRANKENSTEIN ¬

LOWE SELLS FRANKENSTEINS TO GLENDOLA illy Lowe of Saltire Taverns has sold his Frankenstein pubs in Glasgow and Edinburgh to Irish-based Glendola Leisure. He told DRAM, “I’m delighted. But this does not mean that I am coming out of the trade. In fact, I am in the process of buying another prestigious unit in Edinburgh, which means I will have two venues which compliment each other in my home city.

“The sale of Frankensteins also means that I can re-invest in Le Monde, and I’m planning to fine-tune and turbo charge the venue.”

He continued, “I am now much more involved. I’m back to being an owner/operator and I’m loving it. The great thing is my son is now really involved in the business, and I am really enjoying the experience.”

Tony McGrath has stepped back from the business but will still be involved on a consultancy basis.

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Meanwhile Glendola Leisure Managing Director, Alex Salussolia said, “We are delighted to grow our business in Scotland and the two Frankenstein units will be a fantastic addition to our company. We have been running Waxy O’Connor’s in Glasgow for 12 years, which has been a very successful venture for us and we have been constantly looking for additional opportunities. Now, not only will we have a second Glasgow unit, but we also have the chance to expand into the Edinburgh market.”

The group was able to make the acquisitions after acquiring new funding from Barclays which will help them achieve their strategic growth plans. Glendola intends to run both Frankenstein’s Bars as they are in the short term, but seek to develop both units into new concepts within the next 12 months.”

COUNTDOWN TO DRAM AWARDS This issue we reveal all the finalists for the 2011 DRAM Awards.

“We’ve had a great quality of entries,” says DRAM Editor Susan Young. She continues, “The quality and the breadth of the entry this year has been excellent - from little pubs in Islay to multi-national companies. But they all have something in common, they are striving for excellence in their businesses.”

She added, “When you talk to licensees around the country they may be concerned about what the future holds, but that hasn’t stopped them growing and investing in their businesses. They are to be applauded.”

The DRAM Awards take place on 20th June at the Grand Central Hotel in Glasgow. Look out for all the results in next month’s magazine.

UNIGHT LAUNCHES NEW INITIATIVE

Unight – the self-regulatory body of Edinburgh’s late night premises – is going from strength to strength in its campaign to cut down on late night city crime.

Since 2007 Unight projects, in partnership with Lothian and Borders Police and Edinburgh City Council, has reduced crime by 42% at or near the 50 members’ premises involved. This equates to around 600 crimes.

Late night operators in Aberdeen now have their own Unight body, but despite several attempts to drum up interest in the past few years, their Glasgow counterparts aren’t biting. Unight Chairman and Opal Lounge manager, David Edge, said, “Licensees don’t have to give entry and they don’t have to tell customers why. And the message is getting through in the cities where we have a presence that if a customer breaks the rules, they’ll be banned by Unight which results in a ban from and all that city’s late night premises. We’ve had tremendous support from operators in Aberdeen, but Glasgow operators haven’t been as forthcoming. It should be in every city as it does work - and this is our ultimate aim.” Unight last month launched its latest initiative called ‘Is it worth it?’ aimed at cutting down the use of false IDs to gain access to clubs.

It will target every 5th and 6th year pupil in every school in the capital.

The Number 1 Sales Team in Scotland*wants to congratulate the DRAM on reaching its milestone 250th issue * source - DRAM Customer Satisfaction Survey 2011

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NEWS BULMERS LAUNCH ¬

WWW.DRAMSCOTLAND.CO.UK

COVER STORY icky Tams in Stirling, a thriving and lively student hang out, is to be one of the first outlets in Scotland to stock Heineken UK’s new cider product. Bulmers Nº17, is a 4% ABV premium quality apple cider with crushed red berries, cut with a shot of lime to produce an explosive fruit taste.

Targeted at experimental 18 to 24 year old consumers, the new cider is perfectly suited to Nicky Tams customers and its launch is being backed by a multi-million pound marketing campaign which will include TV, experiential, outdoor, in-outlet, digital and social media activity from this month.

Jason Cockburn, Regional Sales Director at Heineken UK comments, “Bulmers Nº17 has performed strongly in taste tests among

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cider and non-cider drinkers. We are excited to be rolling this product out to outlets within Scotland and at the same time introducing the contemporary new look for the Bulmers range which includes Bulmers Original, Bulmers Pear and Bulmers Crisp Blend, the latest in a series of limited edition flavour variants. We will also be introducing new Bulmers glassware into trade, to ensure customers enjoy a quality Bulmers drinking experience.”

Pictured L-R on the front cover are: Jason Cockburn, Regional Sales Director at Heineken UK, William Paterson, owner of Nicky Tams in Stirling and Craig Anderson, Regional Manager at Heineken UK.9

STAYCATION BOOST FOR HIGHLANDS? A survey involving 5,000 people has revealed that the Highlands could be in for a welcome tourism boost this year, if the holiday plans of the people surveyed are to be believed. Many are planning ‘staycations’ - they plan to holiday in the UK. As a destination, the Highlands pushed the UK and Scottish capital cities into second and third places respectively and left the likes of Blackpool, the Lake District and Cornwall in the shade.

The poll carried out by Travelodge estimates that the British tourism industry is set to be boosted by £7.2bn with the help of ‘staycations’.

DRUG SCANNER FOR ABERDEEN PUBS Licensees in Bridge of Don last month volunteered to take part in a scheme to test for drugs on customers’ hands. The licensees, working with Grampian Police for the first time, used a device which allows police officers or door staff to check whether illegal drugs were present on hands. Customers were searched as a condition of entry and those who tested positive were refused entry, and subsequently searched by police.

Derek Reilly, licensee at the Buckie Farm and chairman of Bridge of Don Pubwatch, said, "We want our businesses to thrive, but we don't want trouble in our pubs and we don't want drugs either.

"Our hope is, whether traces of drugs are found or not, that our pubs won't be seen as a soft touch and that the antidrugs message spreads across the community."

It is part of Operation Maple, the force's crackdown on drugs, violence and antisocial behaviour.

The machine can detect many illegal substances including cocaine, cannabis, heroin and ecstasy.

SHORTS The success of Travelodge Metro in Edinburgh has led the company to consider expanding by converting former pubs and offices to create hotels with a capacity of between 20 and 40 bedrooms.

The company opened its 43-bedroomed Travelodge Metro in Rose Street last year, and it quickly became one of the company’s top performing hotels.

Guy Parson, Travelodge’s chief executive, said, “Downsizing our hotel building requirements will open hundreds of development opportunities for us.”

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CCTV Body cams are being rolled out to door staff at Glasgow nightspots after 15 pubs and clubs in the city trialled them earlier this year. At the same time, police in Drumchapel are also trialling the bodcams.

Body-mounted CCTV have proved successful when worn by police in Tayside and Aberdeen. They are particularly effective with regard to anti-social behaviour and violence.

Two Dundee pubs, the Cask Bar in Albert Street and Sinatra's in King Street, have closed. A new tenant is being sought for The Cask.

Michael Caines’ restaurant at Glasgow’s Abode Hotel has also closed. The fine dining restaurant which opened in 2006 had Michelin-star prices, but didn’t achieve the star. Its award winning chef, Craig Dunn is moving to Caines Exeter restaurant. The more informal MC Café Bar and Grill at the Abode Glasgow remains open Rémy Cointreau has sold its Champagne division – which includes the PiperHeidsieck and Charles Heidsieck brands – to EPI, a family-owned group run by Christopher Descours, for €412m, but will

¬ MARIO GIZZI & TONY CONETTA

APPETITE FOR MINIMUM PRICING GROWS

The Scottish Government is set to introduce minimum pricing legislation as soon as possible. That was the promise that Justice Secretary Kenny MacAskill made at the recent Association of Chief Police Officers (ACPOS) conference.

He also told Scotland’s most senior police officers that he will crack down on the problems of alcohol and sectarianism.

He told the conference, "There's a clear link between consuming (alcohol] and harm." He continued, “We do believe we've received a mandate to deal with the question of minimum pricing and you will see legislation on that. But it will not simply be about legislation, it will also be about cultural change."

The Lib Dems have also said that this time round they will support the move.

Ian Bankier, the man behind Glenkeir Whiskies Limited, which operates The Whisky Shop chain, and former MD of Burn Stewart Distillers, has been appointed Chairman of Celtic Football Club.

continue to distribute the brands. The Champagne division’s turnover was €103.6m in the year ended 31 March 2011, an increase of 7.2% on the previous year. In addition, Rémy Cointreau and EPI have signed a global distribution agreement for the Piper-Heidsieck and Charles Heidsieck brands, as well as for Piper Sonoma in the US. Diageo has revealed it has begun a review of its operating model across the business to ensure that all its resources are deployed closer to their markets and in those areas

A TRIO OF OPENINGS ario Gizzi and Tony Conetta have a busy month ahead. They have closed L’Ariosto, the Mitchell Street restaurant they bought two years ago, and have completely refurbished it. The new restaurant will open as Barola on 15th June. Says Mario, “It was a grand old lady, but it needed to adapt to a new modern audience.” They also have an involvement in Pinco, a fast casual restaurant which will open shortly on the site of the former Ingram Bar on Glasgow’s Queen Street. It will be operated by Paul Sloan, who first saw the

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concept in Denver, where he comes from.

And to complete the month’s activity Amarone, Edinburgh is expected to open at the end of the month. This 160 plus seater Italian restaurant, will also have a bar area and situated at the corner of St Andrew’s Square and George Street. More on that next month.

Then the two plan to embark on their next project, the refurbishment and opening of The White House in Glasgow into an Americanstyle chop house. Says Mario in an understated fashion, “It’s all go.”

NEW LOOK FOR ABERDEEN’S ILLICIT STILL Signature Pubs has spent £200K refurbishing Aberdeen’s Illicit Still, which it bought last year from Saltire Taverns. The enhanced Illicit Still, which reopened earlier this month, now boasts extra seating areas and couches, two pool tables, large TV screens and an open fire. Says Martin Brown, Area Director of Signature Pub Group, “We wanted to keep many of the original features and wood and just enhance them even further, so we have brought in complementary colours like black and gold, more seating areas with comfy sofas, pool tables and large screen TVs.” He continues, “Alongside the general manager,

where the potential for growth is the greatest. In a statement the company said, “This review will encompass changes to our regional structure and to the way we organise our central functions.” It revealed an employee consultation process on significant changes which are proposed to the organisation in Europe, had started. And also announced from 1 July 2011 they will have two autonomous regions; Diageo Latin America and Caribbean and Diageo Africa.

Obic Hotels, the Amsterdam-based pod hotel chain, is on the look-out for premises

Andrew Campbell, we have brought in Dave Anderson as head chef, who has also revamped the menu to offer traditional, gourmet pub food, as well as real ales, so we can offer something for all age groups.

Among the design features are a bashed copper bar and a ceiling lighting feature that uses old wine bottles, not dissimilar to features used at the Queen’s Arms in Edinburgh, another of the pub group’s success stories.

The redesign of The Illicit Still was carried out

by Adam Tibbatts of TibbattsKirkAbel in Birmingham, who also worked on the refurbishment of Paramount last year.

in Scotland. The company plans to lease a building and transform it into a ‘pod hotel’.

Currently it operates one ‘pod hotel’ in Amsterdam but are planning to roll the concept out to Glasgow and Edinburgh as well as other UK cities.

The Spirit of Stirling Whisky Festival is a new whisky festival which will take place on 12th May 2012. It is being organised

by Cameron McCann and Stuart Campbell. They aim to have around 30 distilleries showcasing their wares on the day.

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Ivy on Glasgow’s Argyle Street has had a mini refurbishment. What was the snug area at the back of the bar is now a Tequila Bar. Manager Irvine Trykowski said, “There’s no new bar, but the tequilas are now all on display. The seating is all new and we have brand new artwork, including Mayan murals and vintage picture frames. The changes are very much in keeping with the rest of the bar.”

BAR NEWS The VIP room at the Tunnel is now open.

CPL closed it for two months to refurbish the space at the Glasgow club, which is now sponsored by Smirnoff. Manager Robert Warnok said, “We are selling tables to parties of VIP customers, and each table has access to its own Smirnoff optic embedded in the wall. The glass table tops are also branded, as is the wallpaper. The colour scheme is black and gold and we’ve installed LED lights in the gold pelmets above the curtains. The plan for stage two of the development is to add more LED to a planned frosted-glass bar top.”

The former Marmion pub in Gracemount, Edinburgh, has been bought by Tesco. The pub was the scene of a murder in 2006, and following that Punch Taverns failed to secure a buyer.

Edinburgh’s Hawke & Hunter is changing its name to No 12 Picardy Place from the middle of July. The venue, includes The Cocktail Bar, Restaurant Mark Greenaway, The Secret Garden and The Boutique Hotel.

The company has also launched a new events division, Show Me Fun, which was set up by Phil MacHugh, who was involved with Bacaro.

Dalhousie Castle in Bonnyrigg is up for sale after being put on the market by the administrators of von Essen Hotels Limited.

It is being sold by Christie & Co. Earlier this month the Cask and Barrel in Edinburgh’s Broughton Street was turned into a library for a day. The new initiative to take libraries into pubs, aims to attract new ‘users’ and ‘lapsed library users’. The move comes after council bosses ordered a new drive to promote libraries after figures revealed a huge drop in the number of people using them in Edinburgh. The study showed 176,961 fewer people entered Edinburgh's 26 libraries in the last year than four years ago.

Councillor Deidre Brock, the city's culture and leisure leader, said, “There's been quite a bit of publicity around doctors' surgeries going into pubs to encourage hard-to-reach groups, so why not take libraries there too and let our dedicated staff show people just how easy it is to join up and take advantage of all the services, facilities and events on offer?”

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THE HONOURS FOR WISHART artin Wishart has revealed the concept and opening date for his new brasserie, The Honours, which he will operate in partnership with head chef, Paul Tamburrini. It will open in Edinburgh’s North Castle Street on 7th July and the restaurant will seat 60, with space for nine at the bar and 16 in the lounge.

Martin Wishart said of the new project, “To date, this has to be the most exciting business venture that I have been associated with. Edinburgh is where I am from and I am delighted to be opening a contemporary brasserie in the New Town, in interpretation of the Parisian classic - a restaurant where traditional French cuisine meets the flavours of the Scottish market.”

He continued, “Paul and I have spent a great deal of time researching the ambience, design and style of the restaurant, including visits to successful restaurants around the world we respect and aspire to.”

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Tamburrini has known Wishart for over 12 years, since meeting in the kitchen of Edinburgh’s Balmoral Hotel in 1998. His extensive experience includes some of the UK’s most renowned one-Michelin Star restaurants such as Marco Pierre White’s L'Escargot Restaurant London, Airds Hotel in Argyll as well as Martin Wishart’s fine dining restaurant in Leith, Edinburgh.

Wishart also confirmed that Steven Spear, who has worked at Restaurant Martin Wishart since 2002 and was promoted to maitre’d in 2005, will take on the front of house role. Spear’s restaurant trade experience began at the early age of seven, scrubbing oysters in the kitchen of the family business, The Three Chimney’s, on the Isle of Skye.

The Honours’ interior has been designed

by Iain Smith Design. Its interior will be different from the other venues, with a more relaxed continental feel, no tablecloths and stone flooring throughout.

La Vita Pizzeria Limited has bought the Peckham’s delicatessen in Newton Mearns and plans to turn it into a new restaurant to be called La Vita Picolino. The company, which already owns a chain of successful restaurants, including La Vita in George Square, Spuntini in Byres Road and La Vita in Bishopbriggs, paid in the region of £396K for the premises which were sold by Knight Frank. The new restaurant is scheduled to open in December. Say new owners Marco Arcari and his son Marco Arcari Jnr, of La Vita Pizzeria Limited, “We have been waiting for a long time to secure the right premises in Glasgow’s South Side. We live nearby so we wanted to buy local premises to focus on casual dining. La Vita Picolino will be relaxed and open throughout the day from breakfast onwards.”

SHEEP HEID GETS A NEW COAT Mitchell & Butlers has applied for permission to renovate a 650-year-old listed Edinburgh bar that was frequented

by James IV. The plans for The Sheep Heid in Duddingston include a complete refurbishment of the interior and exterior.

If the plans get the green light, a fireplace would be for the chop, partition walls would be moved and there would be alterations to seating. Two new windows would also be added, plus brand new toilets. A spokeswoman for the pub, Katharine Holland, said, "We want to refurbish the pub and the plans for what

we'd like to do have been submitted.

We're now awaiting a decision. The Sheep Heid is an iconic pub and we don't want to lose that. We do want to preserve its heritage and character.

We're making it better rather than changing it, but it needs more than a lick of paint."

James IV allegedly played skittles there and once presented the landlord with a stuffed sheep's head as a thank you. The news has been met with dismay by locals who are worried that the character of the pub will be destroyed.

Enjoy Kopparberg responsibly

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CONGRATULATIONS TO THE DRAM ON THEIR 250TH ISSUE

Why not celebrate with The Botter Family and our award winning Italian Wines

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Congratulations to DRAM Magazine on its milestone 250th issue from everyone at Wm Morton Ltd. Wm Morton, 137 Shawbridge Street, Glasgow G43 1QQ Tel : 0141 649 9881 DRAM

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ICONS OF THE TRADE THE SCOTTISH TRADE HAS PRODUCED MANY ICONS OVER THE YEARS. THIS MONTH, AS PART OF OUR 250TH ISSUE CELEBRATIONS, DRAM LOOKS AT THE MEN, WOMEN AND OUTLETS THAT HAVE PLAYED THEIR PART IN CHANGING THE FACE OF THE SCOTTISH LICENSED TRADE. BY JASON CADDY AND SUSAN YOUNG. cons are people who capture the spirit of the age, like Elvis and Madonna. Or movers and shakers that start a cultural or political revolution, like Mandela. They have magnetism and a little something else that can’t quite be quantified.

Over the years, the Scottish licensed trade has had its own share of iconic people and pubs. People with real magnetism from both sides of the industry – the licensees and those that supply them, and pubs that have shown the test of time. This feature, which quite frankly could have extended to the entirety of the magazine, features an array of colourful characters and outlets, from the past and the present, but it is by no means an exhaustive list.

Ask any of the great licensees in Scotland today to name a man

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Scottish art ever produced.

DRAM christened James Mortimer the ‘Granddaddy of the Trade’ and this is a fitting title for the man that brought to Glasgow the iconic Victoria’s nightclub, the club which was synonymous with Glasgow clubbing in the 80s. James’ Lynnet Leisure portfolio is certainly far-ranging – from Glasgow’s oldest established restaurant and bar, Rogano, to Bennets Scotland’s oldest gay club. Both are iconic Glasgow instituitions in their own right. And then there’s the Hamilton Palace. Furthermore, he’s certainly cornered the style sector market in one of Glasgow’s most glamorous locations, Royal Exchange Square, with 29 and One Up. And he still travels the world looking for

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COLIN BEATTIE

STUART ROSS

JAMES MORTIMER

that they most respect and anyone that has had dealings with Stuart Ross, names him. Despite stepping down as Chief Executive of Dunbar-based, Belhaven a number of years ago, he still takes an active interest in the company and in the people who he has worked with over the years. His sharp, incisive business mind has helped many a licensee, and his passion for the industry knows no bounds. He may spend half his time in Portugal these days, but his heart belongs to the trade.

Another man with a passion for this business is Colin Beattie. He started out with a pub in Yoker, and went on to to create an iconic pub in the shape of OranMor, seven years ago.

Today, it feels as if OranMor has been around forever – and it’s hard to imagine Glasgow, or even Scotland, without it. His motto is ‘don’t have people in your premises who keep good people out.’

However, it’s his support of the arts that sets him apart from other licensees – A Play, A Pie and A Pint has created work for Scottish directors, producers and actors, and created a stage for them to showcase the best of Scottish talent.

Talking of showcasing the Alasdair Gray mural on the ceiling of the Auditorium at OranMor must be one of the most iconic pieces of

fresh ideas. James is not one for hiding his light under a bushel, but he doesn’t play up the amount he gives to charity, from taking tables to providing prizes and running massively successful fundraising events. He couldn’t do it without the support of his family, and his lively daughters who run the business with him.

Both Colin and James are ambassadors for the trade in their own inimitable ways – they are not afraid to stand up for what they believe in, and they have got to where they are today by hard graft.

Kevin Doyle, may not have the profile of his Glasgow counterparts, but he is arguably the most successful licensee in Scotland. He is behind Scotland’s biggest independent pub company, Caledonian Heritable, and he has figured in the Sunday Times Rich List. His company owns over 100 outlets including The Dome on Edinburgh’s George Street and Bannerman’s in the Cowgate, and he was probably one of the first real licensed trade entrepreneurs who saw the value of pubs, not just in terms of beer sales, but the bricks and mortar value too.

One of the most professional licensees in the country is David Wither. Montpeliers, the company that he set up with wife Ruth, DRAM

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ICONS ¬ and the Elliot’s, is now a multi-million pound business, and much respected in the industry. His business has become a breeding ground for up and coming licensees, you just have to look around Edinburgh to see the Montpelier protogees, and that is something that we all should be thankful for. Tigerlily cemented Wither’s reputation for delivering hugely marketable style and quality. But it’s the training company FLOW that companies the length and breadth of the UK are buying in to. David’s motto is ‘Always look to excel.’ He certainly does that.

In Inverness, it’s the colourful Don Lawson that stands out.

He now owns The Den and Johnny Foxes in Inverness, but over the years has run various other establishments too. He has been a strident voice in the trade over the years, particularly ahead of the smoking ban. In fact he set up the Publican’s Party to oppose it.

He walked away with the prestigious Licensee of the Year title at last year’s DRAM awards, which is testament to his iconic

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COLIN BLAIR

DEBBIE TAYLOR

DON LAWSON

standing, not only in Inverness, but throughout the Scottish trade.

In Ayrshire, Bill Costley, of Costley and Costley, and the Blair family at Buzzworks, have shown that suburban entrepreneurs are trailblazers too. Colin Blair’s influence in Ayrshire cannot be underestimated, as head of Buzzworks Holdings. He and his company have brought colour to the trade with a number of breakthrough outlets. Elliots in Prestwick, Scotts in Troon and the new Scotts in Largs are among them. He dragged Ayrshire into the style bar league with outlets on a level with most of Scotland’s biggest cities. And we can’t mention Colin without giving his brother Kenny a name check, and their sister Alison. All three have been the brains behind these superb outlets.

Bill Costley went from being a chef to becoming one of Scotland’s most successful hoteliers. His portfolio includes Lochgreen House Hotel in Ayr, Souter Johnny’s and Brigadoon. The latest addition to his business is the Beresford Wine Bar and Gallery in Ayr. His ethos is quite straightforward. ‘Quality is prevalent over all else.’

And he has certainly proved that over the years.

Alistair Don’s business is probably as far removed from Bill Costley’s as you can get. But they both have similar ethos ‘the DRAM

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customer comes first’. He is a character, and his pub The Doublet is an institution for those in the know. If he hadn’t built up one of the best wee bars in the city’s west end, he’d have been dealing with fillings and the like. “I trained to be a dentist, but I failed my orals,” he says with a smile. He has been involved with the Scottish Licensed Trade Association for more than 25 years, and is now doing a stint on the BEN. And he’s still in his pub just about every day.

For some reason some folk call Eddie Tobin, ‘Uncle Eddie’.

Could it be because he is always soothing ruffled feathers and trying to get the best possible outcome for the trade in matters of licensing, or could be because he seems to have been around for ever… and is still just as debonair? From managing bands,to running nightclubs and security companies, cleaning companies too, his history has certainly not been dull. But he also took the time to chair BEDA, now NOCTIS, and various other forums. He

too is an icon – but he says, “If I wasn’t doing this I’d be managing rock stars.” His motto is simply ‘Satisfy your customers.’

You’ll have noticed there is a lack of women mentioned so far, well we’ll remedy that with Debbie Taylor. Currently President of Hospiatlity and Real Estate for Kohler. Her portfolio includes the Old Course Hotel at St Andrews and the Hamilton Grand redevelopment. She is an inspirational woman and the first ever to be appointed manager of The Balmoral Hotel in its 101 year history. She went onto join the Old Course and has overseen its renovation. She’s also Chairman of British Hospitality Scotland and a Fellow of the Institute of Hospitality. And one of only nine women to hold the title Master Innholder. Debbie says “I aim to be an inspirational leader – inspiring my team to grow, develop and to always give their best.” She is certainly that, just ask anyone who has worked for her. And had she not pursued this career, she would have probably ended up in travel journalism.

Another hotelier that stands out is Stephen Carter OBE. He is managing director at Cameron House Hotel and is one of the most successful and well-liked hotel managers in the business. He has successfully managed hotels such as the Moathouse in

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OF THE TRADE Glasgow, the Caledonian in Edinburgh and the St Andrews Bay in St Andrews. When I asked him what he’d be doing if he wasn’t running the hugely successful Cameron House, he said, modestly, “I’d be eagerly learning how to do this!” And his guiding principle?

“Do not forget to entertain strangers. By doing so, some have entertained angels without even knowing so,” adding that “the art of hospitality is making people feel at home when you wish they were at home.” He is chair of the Hospitality Industry Trust, and is a true ambassador for the industry.

We’ve discussed current icons, but looking back over the years there are many people who have helped make the trade what it is today. Angus Meldrum is definitely one of them. As Managing Director of Tennent’s until 10 years ago, he steered the brand to massive success. Then he was Chairman of Belhaven until he retired. He is still the Patron of the BEN, is on the board at Lochran – an organisation promoting the Gaelic arts in Glasgow.

today is represented by what has been done in the past.’

Lastly, we come to iconic outlets. Many of which have been named in connection with the people responsible for them.

OranMor and Rogano in Glasgow, and Edinburgh’s Tigerlily, to name a few. We of course must add to this The Horseshoe – arguably Glasgow’s, even Scotland’s, most iconic bar.

Dave Smith was at the helm of the Horseshoe from 1982 until 2003, and it was probably the first bar in the country to hit a turnover of £40K a week. Dave turned The Horseshoe into the institution customers know and love today. When you invest so much blood, sweat and tears in a place, you become part of the brickwork. And Dave still pops into the bar regularly – that’s when he’s not cruising the Mediterranean. The Ubiquitous Chip – Scotand’s first non-formal fine dining restaurant, and Jinty McGuinty’s, the best Irish bar in Scotland, could also claim iconic status. Both are situated in the very popular Ashton Lane, in

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STEPHEN CARTER

EDDIE TOBIN

DAVID URQUHART

He was, and is, a larger than life character.

Lord Macfarlane - or Baron Macfarlane of Bearsden - won the DRAM lifetime Achievement in 2004. And what a life this iconic man has had. He was a patron of the Scottish Licenced Trade Association in 1992 and he’s a lifetime Peer, and has the Freedom of the city of Glasgow. But this is just the tip of the iceberg in terms of his illustrious career. He was also chair of United Distillers from 1987 to 1996, whereupon he was made life president, and chair of Guinness plc from 1987 to 1989. He’s an honorary life president at Diageo too.

Iconic families seem to be a rarity, but Scotland can lay claim to a few. The name William Grant and Sons is world-renowned. This family owned-and-run business goes right back to 1887, and they have produced an iconic global brand in the form of Glenfiddich, as the world’s best-selling single malt. Similarly, the Urquhart family has been owned and managed Gordon MacPhail for 115 years, equating to four generations. David Urquhart is joint director with Michael Urquhart. The company motto states that ‘Gordon and MacPhail celebrate family values, embracing the philosophy that the future is shaped by what is done today and

the city’s west end. And King Tut’s merits a mention too. It remains forever iconic with music fans worldwide as the venue the band Oasis were first signed.

That’s not to say Glasgow has the monopoly on iconic outlets. In Edinburgh, The Café Royal certainly deserves this status, as does the Port O Leith, and its iconic former captain, Mary Moriarty. With her trademark beehive and no nonsense attitude, she ran a tight ship during her time behind the bar. And she still lives on in the city – her face has been used in a marketing campaign for Leith. You can’t walk down to the waterfront without seeing her face.

The Prince of Wales in Aberdeen is one of the city’s oldest pubs and its real ales and ambience attract regulars and tourists alike. It too has iconic status.

But we can’t end it there. Notable by her absence is our very own editor Susan Young. She has dismissed her iconic status, but I have to disagree. After 17 years and 250 issues, what she doesn’t know about the trade isn’t worth knowing. And her encyclopaedic knowledge is admired and respected by licensees Scotland-wide. Here’s to DRAM’s 500th issue!

SERVICE TEAMS

1368 862323 • Dumfries: 01387 259466 • www.belhaven.co.uk

DRAM

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SCOTLAND’S ICONIC BRANDS

BY JASON CADDY DRAM LOOKS AT THE ICONIC BRANDS THAT ARE AS MUCH A PART OF SCOTTISH LIFE AS RAIN CLOUDS AND SQUARE SAUSAGE.

o become truly iconic doesn’t usually happen overnight.

Brands that have made the grade in Scotland have done so because they’ve cultivated their own heritage over many years. Sustained investment, too, has made many of them part of the very fabric of Scottish cultural life for generations.

It’s little wonder that Tennent’s is Scotland’s best-selling lager. All the licensees cited it as THE iconic Scottish brand. Tennent’s has put itself at the forefront of Scottish culture, focussing on two national pastimes, music and football. T in the Park is the largest music festival in Scotland, and Tennent’s has sponsored the Scottish cup for 18 years. It also sponsored the Scottish national team in 2006, but this came to an end in May last year.

Memorable marketing has also played its part – the Tennent’s can girls being a prime example. The brand will doubtless continue to be a part of the national consciousness for generations to come now it’s in the extremely capable hands of John Dunsmore and C&C. And C&C arguably not only has the oldest iconic brand in its stable, but the newest too, since acquiring Magners. The impact of the ‘over ice’ serve quickly catapulted this brand into the stratosphere and revolutionised the cider category. And it all happened in a heartbeat. Paul Banham, general manager at the Butterfly and the Pig in Glasgow, says, “Tennent’s is top of the pile – without a doubt, but I’d say that Magners has rapidly built up an iconic status. It’s definitely one the biggest brand success stories in the past ten years. So it would be my second choice after Tennent’s.”

As recently as the early 90s, McEwan’s lager wasn’t far off Tennent’s in terms of brand awareness. But in the years that followed it hit the skids, mainly because of a lack of investment. However, it’s officially back from the wilderness now that Jygsaw brands has given it a new lease of life. Trading director Michael Hardy said, “We have always felt that a great product with the heritage of McEwan’s would do well with our customers.” And the results speak for themselves. It’s now the number five lager in Scotland’s on trade and growing at 32% year on yea (CGA).

Corona is another success story and this is one brand that continues to excite licensees. Whenever I’m researching a feature about top sellers or what brands customers are passionate about, Corona is mentioned time after time. And perhaps its success has

T

been helped by the passion that licensees have for it.

On the spirit side, The Famous Grouse is synonymous with Scottish sport and advertising campaigns that get people talking. ‘Gilbert’ the grouse is instantly recognisable, and as the official spirit of Scottish rugby since 1990, it can boast one of the longest running sponsorships in the UK. “The Famous Grouse is iconic Scotland-wide, and customers have a deep affection for it,” says Ross Ovenstone, manager at Aberdeen’s Paramount. “This is because of its slick commercial operation. There’s nothing run of the mill about it, and they’ve taken another Scottish icon, the grouse, and funked it up a bit and this has extended its reach to younger drinkers.”

From an iconic blend to an iconic malt.

Glenfiddich is the world’s best-selling malt, and its distinctive triangular-shaped bottle is iconic in the brand itself. William Grant & Sons introduced it in 1957 and the family-run business behind it also contributes to the affection Scotland has for Glenfiddich.

Captain Morgan’s Spiced is the new name for Morgan’s Spiced. I’m sure the slight change in brand identity won’t dull its star in Scotland. It has high volume sales here and owners Diageo are keen to protect its iconic status. I attended the recent re-branding launch in London, and Captain Morgan’s Spiced marketing manager, Ali Wilkes, could confidently use the word iconic when talking about the brand’s impact in Scotland. The Scots’ renowned sweet tooth obviously played a big part in this success story too.

Smirnoff is not strictly a Scottish brand per se, but it is bottled here, in Leven. And, like Tennent’s, Smirnoff is part of the brickwork in many outlets. And credit where it’s due, Smirnoff Ice made an immense impact back in it’s day.

And of course some iconic brands are built around a myth – and Drambuie is a case in point. Legend has it that the recipe for the liqueur was passed down from Bonnie Prince Charlie to a man named John MacKinnon who offered him sanctuary on Skye. Whether this is myth or historical fact, it’s one of the reasons I’m talking about it.

But, in the main, these brands are iconic because blood, sweat and tears go into them. And because they taste superb, ooze quality, and customers trust them.

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JUNE 11 DRAM

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FINDING HIS ‘FEET’ LICENSEE INTERVIEW PETER ROSS IS MD OF LANARKSHIRE-BASED NAVAN TAVERNS. JASON CADDY CAUGHT UP WITH HIM FOR A CHAT. eter Ross eventually followed in his father Pat’s footsteps and joined the family pub business, but as a trained podiatrist it was other people’s feet he was originally more interested in. He practised podiatry for a few years before joining forces with his father in 2001. The Railway Tavern in Motherwell alone, which his father had run since the 80s, has grown to five outlets, and a turnover of £3M. His father originally started with the Swan in Chapelhall, moving to The Railway Tavern in 1982, which he leased. This is where Peter got his early experience. Peter began working there as a teenager before he got the foot bug.

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Navan Taverns really took off when Peter started on the acquisition trail. This began with The Bullfrog in Motherwell, The Mint, Coatbridge, and The Lab and Bar Ten in Glasgow. He bought the freeholds for The Mint in 2001 and The Bullfrog in 2006, and acquired the leaseholds for The Lab in 2005 and Bar Ten in 2007.

It continues to be very much a family business. For instance his father still visits The Railway Tavern every morning to do the tills, despite being 70! This is his 30th year as a licensee. While Peter’s brother Gary manages The Bullfrog in Motherwell, where the head office is located, and his sister, Gemma who works at The Mint which is where I caught up with him. DRAM

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FINDING HIS ‘FEET’ THE MINT ¬ After buying The Mint, which is now the flagship outlet, it was

littered with cigarette butts and spent Bookies slips”. given a complete revamp. As well as going back to the drawing “Fast forward to 2011, and it’s a 50/50 male/female ratio, with board with The Mint and giving it a new lease of life, he says he’s families eating and enjoying the beer garden alongside the also proved his mettle by maintaining the success of The Lab and regulars. It’s a totally different operation in the relatively small Bar Ten in what’s been a tough climate. lifetime of the pub. Who knows what the future holds for the trade, Peter credits a great deal of his initial success as MD to when this has happened so rapidly? I think that there’ll always be identifying what was missing in the market in Coatbridge. “I room for a wee old man’s venue, but food is figuring more and recognised a growth market in ‘middle ground priced’ food more in what licensees have to offer.” outlets. Not the café, not the high end. We are grabbing custom What he’s certain about is that there is a lot of potential for wellin the middle,” he says. “This is where it’s growing in decent sized run outlets outwith Scotland’s major cities. “Places like Coatbridge towns, as there’s always room for a great family-friendly eating have a Glasgow mentality. They enjoy going out and love the buzz establishment. of a place, and a cluster of well run, quality outlets is good for us “The Mint was tired when we took it over. But it had a strong all. Airdrie and Coatbridge have some fantastic operators and trade,” he says. “Although places like Guidi’s in Airdrie were always there’s always room for family friendly food outlets. People still the preferred choice over us for special occasions. We have want to go out and spend £50 instead of £150 and still feel captured that market now, too. The kitchen expanded to four pampered. John Carrigan’s Eating House in Hamilton is a superb times its original size and the restaurant went from 70 to 170 example,” he says. covers. And weekly turnover has increased from around £12K per So will be growing the business further anytime soon? “This has to just over £35K. It’s about 70% dry and 30% wet sales. And been a slow recovery. Our turnover is similar to last year, if not this was a challenge to begin with, from only really doing pub grub slightly increased. But what I have found is that we’ve been at the Railway Tavern.” squeezed at the profit line with the hikes in gas, electricity, food And this turnaround was the costs and the minimum wage. That springboard for the company’s said, I will be expanding the business expansion into the Glasgow market, as “I WASN’T COSSETTED IN for sure,” he explains. “The last few it provided the finance to lease THE FAMILY BUSINESS AND years have been more about established Glasgow city centre outlets, I GOT A TASTE OF 9 TO 5, consolidation, and investing in what The Lab and Bar Ten. Knowing when we have. I tend to refurbish my AND APPRECIATED WHAT not to change a winning formula was places every three to four years. I key to his strategy. Bar Ten was IT’S LIKE TO EARN MONEY don’t want to over tweak.” tweaked in a way that’s sympathetic to AND PUT IT BY. ” Plus he has five other very important Peter Ross the original iconic design. The Lab, distractions in his life now. His kids. meanwhile, hasn’t had any “I used to be 100 % work Navan Taverns refurbishment. committed,” he says. “I remember it The Lab took the coveted Sunday Mail was touch and go for one of my boys Pub of the Year title in 2010, and Peter doesn’t stint on praising after he was born, and he and my wife were in hospital. But it was the people around him. “Great people are essential. Especially now Christmas Eve and I had to go into work. My wife was crying and we’re in Glasgow. Logistically, it’s not possible for me to visit all my asking me not to go. Looking back I probably didn’t have to go, but outlets on a day-to-day basis. I was lucky enough to be introduced when you’re running the show the buck stops with you. Now I take to Keith Richardson who runs the Lab for me. He’s excellent. And every Wednesday and Sunday off.” it’s just celebrated its tenth birthday. I’ve had it for half of its And such hefty family commitments mean that hobbies and lifetime,” he says. interest have fallen away a bit. He says, “I used to be big into His early experience as a podiatrist has stood him in good stead. live music like T in the Park, but this has been curtailed by He says “It meant that I wasn’t cossetted in the family business and family. The kids range in age between eight months and nine I got a taste of 9 to 5, and appreciated what it’s like to earn money years old, so lots of sleepless nights and early mornings for the and put it by. I think this also honed my strong customer service two of us! “And I had to give up my gold golf membership, ethos – I saw things from the other side of the bar for the first although I do still go hill walking. My wife doesn’t seem to mind time. My dad has always drilled into me the importance of me doing that. I think she objected to me having a wee drink customer service. He’s 70 this year.” after the golf. She thinks of the hill walking as more of a torture His father may have a few years on him, but Peter has also than recreation!” witnessed a fair few changes in the trade in his time. He says So will Navan Taverns be passed down to a third generation of the “When I was 13 and working at the Railway Tavern, a plume of Ross family? “My eldest is nine, so I don’t know if he’s interested in thick smoke hung in the air on a Saturday afternoon. It following me into the family business. I know I started young, but was guys watching the horse racing. The floor was the world was a different place then!”

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DRAM JUNE 11

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AWARDS FINALISTS 2011

Congratulations to all our award finalists. The standard of entry has been extremely high this year and our judges have not had an easy time deciding on the finalists.

Good luck to everyone.

BENROMACH AWARD FOR SUCCESS

MOSKITO

NAVAN TAVERNS

OAK TREE INN

UBIQUITOUS CHIP LTD

GLASGOW

MOTHERWELL

BALMAHA

GLASGOW

BII TRAINING AWARD

THE BALMORAL

SIGNATURE PUBS

UBIQUITOUS CHIP LTD

EDINBURGH

EDINBURGH

GLASGOW

REPERTOIRE BEST OUTSIDE AREA

THE BEECHTREE INN

BIRDS AND THE BEES

CHEERS

DUMGOYNE

STIRLING

FRASERBURGH

DRAM GASTRO PUB OF THE YEAR JUNE 11 DRAM

20

BIRDS AND THE BEES

ROSELEAF

STRAVAIGIN

THE SUN INN

STIRLING

EDINBURGH

GLASGOW

DALKEITH

GLENMORANGIE WHISKY BAR OF THE YEAR

THE KRAKEN RUM COCKTAIL BAR OF THE YEAR

THE ANDERSON

THE BALLYGRANT

THE FIDDLERS

WHISKI

FORTROSE

ISLAY

DRUMNADROCHIT

EDINBURGH

BATH STREET PONY THE BLYTHSWOOD BOOLY MARDY’S GLASGOW

GLASGOW

GLASGOW

BOND NO. 9 EDINBURGH

MIXXIT BAR APPRENTICE OF THE YEAR

MOLSON COORS CHAMPION IN INDUSTRY

CAPTAIN MORGAN’S SPICED AWARD FOR BEST LATE NIGHT VENUE

COLIN & KENNY BLAIR SIOBHAN EDWARDS & LISA WISHART JEREMY TUCKER BUZZWORKS

DAVID WITHER

LISINI PUB CO

KILTED KANGAROO

MONTPELIERS

THE DEN

DUSK

ELLIOTS

THE LOFT

INVERNESS

STIRLING

PRESTWICK

PERTH DRAM JUNE 11

21

REKORDERLIG NEW BAR OF THE YEAR

STRONGBOW MANAGER OF THE YEAR

SUNDAY MAIL PUB OF THE YEAR

TENNENT’S QUALITY AWARD

URBAN REALM AWARD FOR BEST DESIGN

BLACK CAT

BOUDOIR

EDINBURGH

GLASGOW

DANNY DOUGAN DENNIS LAIRD/GEMMA ROSS ALEC TROUSDALE

22

GLASGOW

JAMES WARD

MOSKITO, GLASGOW

THE MINT, COATBRIDGE

THE QUEENS ARMS, EDINBURGH

THE PRIORY, BLANTYRE

ANGELS

MILTON INN

ORANMOR

PERTH ARMS

UDDINGSTON

DUMBARTON

THE SCARECROW KILSYTH

THE DORMY, GLENEAGLES AUCHTERARDER

THE ILLICIT STILL

LIMELIGHT GLASGOW

GLASGOW

ABERDEEN

STRAVAIGIN

THE DRAM AWARDS ARE ALSO SUPPORTED BY JUNE 11 DRAM

LIMELIGHT

GLASGOW

DUNKELD

ST MACHAR BAR ABERDEEN

PARAMOUNT ABERDEEN

I am always interested in reading about what my colleagues are up to. And of course, the various comings and goings of the industry. DRAM is incredibly supportive of the trade and is always first with any new developments.

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The DRAM is a must-read for all those in the trade who like to be in the know. Well done team DRAM! It’s a can’t-putdown read.

LISA WISHART, DIRECTOR LISINI PUB CO., LANARKSHIRE I always look forward to receiving DRAM. It’s so informative and it’s an interesting read too.

PETER WILSON, MD OROCCO PIER, EDINBURGH

I love DRAM’s simplicity. The editorial is to the point, and it covers the full range of what’s going on in the trade and the format is excellent. It’s easy on the eye and it’s an easy read.

BOB TAYLOR, DRINKS CONSULTANT THE TAYLOR AGENCY

The news reporting in DRAM is balanced, and it’s an excellent blend of pertinent trade features and people stories. This makes it the best on trade publication, and one that I always read cover to cover. And ‘Sue Says’ always makes for interesting reading.

TOM CULLEN, DRINKS CONSULTANT

My favourite part of the magazine has to be ‘Sue Says.’

It gives an objective view on the trade and Sue always tells it like it is. I also like the Wee DRAM, being a whisky enthusiast. It’s a great companion to the DRAM ALEC TROUSDALE, THE QUEENS ARMS, EDINBURGH

DRAM is so informative and I enjoy reading it cover to cover. It’s one of the only trade magazines that doesn’t go straight into the bin. It’s topical and interesting.

what you like about the

DRAM Magazine is a fantastic publication run by fantastic people. Susan is incredibly supportive and understands the hospitality market inside out. Long may their success continue for another 250 issues.

JAMES RUSK, OWNER BUTCHERSHOP BAR & GRILL, GLASGOW It is the most significant magazine for the licensed trade in Scotland. It is written with verve and style and excites not only those in the trade but those of us that service it as external professionals too.

JANET HOOD, JANET HOOD CONSULTING It’s great to have a publication made in Scotland and dedicated to Scotland’s licensed trade. It allows us to keep up with our friends in the trade who operate in Glasgow and Edinburgh city centres. I also like Sue’s commentary on the trade, as she gets to the point and manages to convey her point with humour and brevity. And it’s edited in a very fair and balanced way.

DAVID FLETCHER, GENERAL MANAGER THE WINNOCK HOTEL, DRYMEN

KENNY BLAIR, DIRECTOR, BUZZWORKS HOLDINGS, AYRSHIRE

I love reading DRAM, especially the news as it informative and keeps the readers updated on the licensed trade all over Scotland. But I really love ‘Sue Says’ as she is always first with the gossip and news.

LYNN MORTIMER, MD LYNNET LEISURE

DRAM is a lot more laidback and informal than other trade publications. The news is always top notch and interesting. It gets to the heart of all the issues affecting Scottish licensees.

No question.

KEVIN WATT, HUNTERS MOON, PREMNAY

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We like the DRAM because it keeps us up-to-date with openings, closings, products, people and places. It's great to have a trade magazine focussed on the licensed trade business in Scotland.

DRAM is an enlightening and skilful mix of hard-edged business journalism, combining entertaining trade anecdotes and quality images.

Susan and her team are always sure to bring out the many positive aspects of our currently-challenged industry.

CATHERINE HARDY AND JACQUELINE HENNESSY POT AND KETTLE LTD. LEFT BANK AND TWO FIGS, GLASGOW

JONATHAN STEWART, LICENSEE SPEEDWELL INNS, BROUGHTY FERRY

“There’s humour in DRAM, which you don’t get in other trade magazines. I also look forward to the editor’s rant.

what you like about the

ALISTAIR DON, LICENSEE THE DOUBLET, GLASGOW

I like the news. It’s essential for keeping up with what’s happening in the industry in Scotland.

I like Susan Young!! I like that DRAM is positive.

There’s not the same ‘sturm und drang’ (doom and gloom) as there is in other trade publications. It drives the licensed trade in Scotland forward, rather than retarding it

DAVID WITHER, MANAGING DIRECTOR MONTPELIERS, EDINBURGH

JIM ANDERSON, LICENSEE THE ANDERSON, FORTROSE

DRAM’s not like your standard trade magazine.

The news and interviews are always fresh and interesting. It’s innovative.

JOHN LONERGAN CAIRNTABLE LTD. DRAM

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DRAM adds the human touch to the trade, and you get to know more about the people behind Scotland’s most successful outlets.

I love reading all the news and goss and learning about all the new products on the market.

I look always look forward to receiving DRAM. It’s so informative and it’s an interesting read too.

PETER WILSON, OROCCO PIER, EDINBURGH

JINTY LYNCH, JINTY MCGUINTY’S, GLASGOW

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The DRAM is up-to-date. So many monthly magazines aren’t. But DRAM is forward-looking. The fact it’s peopleoriented makes it immensly readable, too.

JOHN MUSTARD, OPERATIONS DIRECTOR SALTIRE TAVERNS, EDINBURGH

250 issues! That’s fantastic news, so congratulations! Not quite as old as your rivals the Beano and the Dandy – but getting there and looking well on it. I just hope there’s enough room on the cake for all the candles.

DONALD MCLEOD, MD CPL

CONGRATULATIONS TO THE DRAM ON THEIR 250TH EDITION! For all your orders please call our telesales team on

There’s only one word for it – DRAMtastic!

CARLO CITTI CITTI HOLDINGS

01698 727777 www.dunnsfoodanddrinks.co.uk

DESIGN FEATURE

DORMY GETS £2.5M REFURBISHMENT GLENEAGLES HAS UNVEILED NEW THE DORMY CLUBHOUSE, PART OF ITS ONGOING £17M REFURBISHMENT. JASON CADDY PAID IT A VISIT. inston Churchill famously said “golf is a good walk spoiled.” The £2.5M refurbishment of the Dormy clubhouse at Gleneagles might have made him reconsider. Thanks to a sophisticated new design, it’s almost unrecognisable from its past life. It oozes style, comfort and sophistication - but it’s as relaxing as a round of golf. Alan Hill, Gleneagles’ Food and Beverage director, helped come up with the re-design concept, and then worked in tandem with London-based Sedley Place Design to actualise it.

He said, “We wanted to create a destination eating and drinking area, other than the formal dining we already offer, like Andrew Fairlie at Gleneagles, for example. The Dormy is a bar and grill, and we deliberately steered clear of ‘restaurant’ in the name, and the interior design reflects this. It’s a lot less formal. It’s also multifaceted, from catering for breakfasts to an evening drinking venue – the space adapts itself throughout the day. It also had to have an element of sport, and for that we

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included plasma screens in the lounge. They were placed in such a way so as not to infringe on diners too much.”

Continuity with the hotel’s interior design was also key to the brief.

This is evident from the get-go with the green metal canopy entrance of the Dormy - a miniature version of that which greets you above the door of the hotel itself.

The design showcases open plan at its best, because the space has been utilised effectively and brought to life with imaginative touches here and there.

To the right as you enter, walls have been removed to reveal the full extent of the Dormy, with horseshoe bar, large lounge seating area and dining space. To the left as you enter is a corridor to the changing rooms. Next to which is the entrance to the Mitchell Room, reserved for private functions.

Let’s start with the main area to the right, which is fantastically aspected for its views over the 18th greens of the King’s and Queen’s courses. Everywhere you look there’s evidence of the

Gleneagles’ design DNA. The swirling carpet patterns are brown with flecks of turquoise – a colour also used in the pelmets and curtains, and the cushions. And all in keeping with the hotel’s interior.

I have to say that what struck me most about this area was the open fire in the centre of the lounge area, just in front of the tip of the horseshoe bar. It has a copper flume and a grey stone cladding base. It’s surrounded by an expanse of low chairs and coffee tables in muted colours, mainly browns, creams and caramels. They are made from the softest leather, so there’s feel appeal, as well as textile coverings. There are also table lamps dotted about the place on the furniture, which is all oak.

Your eye is naturally drawn to the horseshoe bar. The tip of it is a hive of activity as it overlooks the lounge area and is the main point of service. The pewter bar top adds to the overall quality look and feel, and the middle gantry is populated with premium products on glass shelves. There is also easy access to the wide bar for speedy service. It has been designed to accommodate a sizeable number of staff working at busy periods.

And next to the bar, stretching over to the windows is a dining area with brown and cream leather chairs. The curvature of the building is emphasised with a row of white columns dividing the dining area

into two parts. Beyond them next to the window has a conservatory feel, with booths, whereas nearer the bar is cosier, with circular tables.

The bar extends down the left hand side to what is effectively another area. Here the bar morphs into the Tandoor servery, with two tandoor ovens. Again, copper has been used to hood them.

The purpose of this was to add a point of difference and it certainly looked to be doing the business, going on what most of the diners were lunching on.

Moving further along you come to the Deli servery. The bar is raised here to accommodate ornate fixed, but swivelling, bar stools. Deli food is served here and the view of the back bar has been made a lot more interesting with a mirrored back. There are also large ornate cylindrical glass jars containing limes, pasta and berries. This adds a burst of vibrant colour in amongst all the caramel, creams and browns.

Opposite here and running the entire length of the bar is a wall of windows with magnificent views.

Directly opposite the Tandoor and Deli is more seating. But what look like fixed booths are in fact on wheels so the configuration can be quickly switched. This accommodates a wide variety of customers’ needs. Some of the bay window areas DRAM

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here have also been imaginatively partitioned off from the main space with ‘wine caves’. These are self-standing wine cabinets and the little pockets they create are ideal for business meetings or private dining.

Back to where we started at the main entrance, but this time looking left are two doorways. The first leads down a corridor into a plush changing facility, complete with breakout lounge and elegant showering facilities.

The second doorway leads into the Mitchell Room. This is for private functions and perhaps commands the best view of the course. The interior is the biggest clue to what the Dormy used to look like. It’s more utilitarian and sparse in design terms. It shares the same furniture and colour scheme, without as many of the little touches that make the public area so memorable. Although no less impressive.

And I have to mention the toilets. The white brick tiles are slick, as is the finish. Wooden units and stainless steel sinks bring a clean and modern touch to the Dormy.

It’s of course all part of a £17M ongoing investment to refurbish Gleneagles. And the next phase of the Dormy is the addition of the Johnnie Walker Perfect Pour Blue Bar. It will be partially covered but only to enough to still allow smoking, with a real wood burning fire at its heart. It will open in late July.

All in all the design looks great and is practical too. With an influx of customers coming off the green all at the same time, the horseshoe bar and the other servery points have vastly sped up the process. And the removal of walls in favour of open plan creates a buzz when it’s busy. But there are quiet corners where you can escape this should you wish to admire the equally as stylish food presentation, or the view.

WaverleyTBS are proud to congratulate The Dram on its 250th issue!

We’ll drink to that!

Why WaverleyTBS? Our Company

Our Portfolio

Our People

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UK’s leading independent drinks supplier

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Nationwide deliveries

- A wide and comprehensive range of category leading drinks solutions

- Trained and proactive sales team focused on building your business

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Business building support and advice

- On-Trade award winning wines

- Expert knowledge to ensure you have the right range for your outlet

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Dedicated account management and telesales

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Value added in house services

- Market leading and speciality spirits - Beers and ciders from around the world - Extensive cask ale range - Mainstream and premium soft drinks

JUNE 11 DRAM

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- Providing training support for your staff through our Grape to Glass and Cask Excellence training programmes - All sales staff WSET trained

All working for you to provide a one stop drinks solution for your business

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DRAM JUNE 11

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TIME FOR A TOAST TO THE SUCCESS OF DRAM

On the eve of DRAM’s historic 250th publication, Cellar Trends raises a dram from its distinguished portfolio to toast the success of this milestone issue.

With brands such as Morrison Bowmore’s Auchentoshan and Bowmore Islay whiskies in its portfolio, not to mention the Glen Garioch and Glen Grant single malts, Cellar Trends has partnered DRAM on many occasions over the years.

Nor is its experience of fine whisky focused solely on Scotch. Cellar Trends distributes the multi-award-winning Yamazaki and Hakushu 12 year old single malts and the blended Hibiki 17 year old, equally admired by connoisseurs of Scotch Whisky.

Terry Barker, Marketing Director, says: “We play an active role in the whisky sector, but we also distribute other famous brands in the On and Off trades in Scotland. The more than 40 brands range from Jagermeister to Luxardo, from Patron tequila to SKYY vodka and from Pusser’s rum to Cinzano. And from the wine side we have several lines from Grupo Faustino which has wineries across Spain but with a major share in Rioja”.

Not least, during its eleven-year growth path, Cellar Trends has created an experiential marketing team which sets the company apart. The team numbers more than 20 professionals running sampling and promotional events in bars, restaurants and pubs.

It is the only UK distributor with this resource.

Like DRAM, Cellar Trends has focused on service and building reputation through its work with premium brands.

Like DRAM, we now have our sights set on growth.

There can only be one toast on such an occasion: “Here’s to the next 250 issues”.

Cellar Trends Limited, Stonehouse Farm, Ashby Road, Woodville, Swadlincote Derbyshire DE11 7BP T: 01283 217703

F: 01283 550309

W: www.cellartrends.co.uk

SUE

SAYS

he Scottish Licensed Trade Association is once again campaigning for the Government to re-think their strategy when it comes to smoking and pubs. It just shows how out of touch the SLTA is with the majority of Scotland’s licensed trade. I don’t know a single licensee who wants smoking back in their pub. Said one, “When you think about it smoking in pubs and clubs was barbaric,” his words not mine. In fact I don’t even know smokers who want it back – that includes licensees and consumers. It’s time for the SLTA to move on, what’s past is past. The smoking ban is here, and here to stay. Surely there are more important things that they could be concentrating on.

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One of the things they could be looking at is a campaign to get the Scottish government to change the law with regard to pubs which are rated according to their turnover. No other business is rated this way.

George Stewart of the Woodside Inn in Glenrothes believes that many politicians are not aware of this ratings peculiarity which only affects the licensed trade and he for one would like a campaign to change things. Food for thought?

Usually when I get a call to tell me about a pub experience it’s a negative comment. Not so last weekend. One of my friends, Robert, broke his Achilles tendon playing volleyball in Perth, and he was put straight on to crutches, but still stayed with his pals to enjoy the social aspect of the tournament. So off to the Sandeman pub they headed to watch the European Cup Final. He told me, “The bouncer on the door helped me up the stairs, and located a tall chair so that I could watch the match from a safe position. He also organised for the disabled toilets to be left open for my use. He was superb.” Then the party headed to the Kirkside Bar and again received a warm welcome, and a stool to rest his injured paw. Later when no taxi was forthcoming the landlady drove him back to the B&B. Now that’s what I call service. Well done Perth, Robert says a massive thank you. As to his volleyball days… I think they are now well and truly over!

I know that shabby chic is in vogue, and I like it, but shabby, shabby chic doesn’t do it for me. Vintage sofa’s may look good, but if there’s stuffing hanging out I think it’s time to purchase a new ‘old’ one. And there’s nothing wrong with a lick of paint either.

I loved the TV series ‘Michel Roux’s Service’ and now there’s a game, devised by Fred Sirieix, one of the key trainers on the programme, which champions service standards. The board game, which is called ‘The Art of Service’ brings, says the press release “innovation and excitement to service training”. It can be used by hospitality colleges, as well as individual businesses, across hotels, restaurants and any industry where customer care is paramount. Says Marcus Wareing of The Berkley, “I think the training tool that Fred has devised in inspired. How often do we look for new and inventive ways of training existing or new team members, making it fun and to the point, yet still

ensuring that the guests do not suffer in the process? I think that Fred has nailed it and this game is a must.” It’s not cheap at £375, but it sounds novel.

Statistics can be read any way. And the headlines last month were all about alcohol-related admissions to NHS hospitals exceeding a million for the first time. However, before you pay too much heed, check out an article on www.straightstatistics.org. It tells you how the figures are calculated… and it is an eye-opener. For instance even if you drowned, you would be counted as 0.34 of an alcohol –related admission. This fraction applies whether or not there was any evidence you had been drinking before the disaster befell you.

Another anomaly a third of all admissions for cardiac arrhythmias, for example, are attributed to drinking, even if the sufferer happens to be a teetotaller.

The article also points out there is significant progress in raising awareness of daily drinking limits. In 2009, 75 per cent of respondents of the ONS’s Opinions Survey said they were aware of the limits, against 67 per cent in 2008. This is the highest figure ever recorded.

I love the marketing campaign by Cameron House…in order to attract guests it is promoting a ‘no rain guaranteed’ package.

The hotel is guaranteeing a rain-free experience during stays at its opulent Whisky Suites, or guests will receive a complimentary one night stay on their next visit. They don’t say what happens if it rains then too… but what a publicity gimmick.

Well done.

Congratulations to Mark Connolly, Matthew McFadyen and Shane Goodbody – three former Oddbins employees, have just opened The Good Spirits Co specialist Spirits Store in Glasgow’s Bath Street, formerly the 23rd Precinct Record Shop. The trio say they have identified a gap in the market for quality spirits and aim to plug that gap with their new venture. They are planning to supply discerning bar owners who can’t source some of the quality spirits they want to sell. But like any venture nothing is quite plain sailing and they did have to wait longer than they invisaged for their licence.

And while the Good Spirit Co was waiting patiently for its licence we at the DRAM have not been waiting patiently for our phone lines to be repaired. Apologies to anyone trying to get through, but after some workman managed to damage cabling it took BT a week to get on the case. It is still not fixed but there’s a temporary solution – called one line working. So if it’s urgent please email! susan@mediaworldltd.com This is our 250th issue, I can hardly believe it. It’s also our 16th DRAM Awards, and I am thoroughly looking forward to catching up with old friends and new. After all, that’s what is so great about the Scottish licensed trade. I’ve met some great characters over the years, seen some great pubs and made some great friends. Long may it continue.

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BRAND NEWS BACARDI UNLEASH ‘THE BATS’ The ‘Bacardi Together’ campaign kicks off in Glasgow this month. It aims to bring consumers together for better nights out and help to provide a superior bar experience. Hosted by mixologists, called Bacardi Bats, there are over 300 on-trade events planned in 16 cities across the UK. Every participating outlet will host the pop up bar, glassware and sharing vessels, extra bar staff, posters and free gifts with purchase for guests.

Catherine Archer, Bacardi Director of Marketing for Rum, says, “Our insights have shown that consumers face a number of barriers which prevent great nights out, and the Bacardi Get Togethers will help make social occasions even better by removing the usual barriers to enjoyment. The BAT teams will also help reduce the pressure on a venues’ main bar, providing perfectly served drinks and increasing revenue.”

JACK DANIEL’S BOTTLE TWEAKED Jack Daniel’s has made a few refinements to its bottle design over the years, beginning in the days when Jack himself sold the whiskey by the barrel. And the Jack Daniel Distillery has announced that it is once again making minor refinements to the Old No. 7 bottle. This time around, the bottle’s square shoulders will accentuated and the front and side labels simplified.

“Mr. Jack Daniel was proud of the craftsmanship and

care that went into his whiskey and wanted a bottle as unique,” says John Hayes, SVP Managing Director Jack Daniel’s. “That’s why in 1895, Jack made the decision to put his whiskey in a square bottle. He wanted to make sure his whiskey stood out. The refinements today are meant to honour Mr. Jack’s desire that his bottle reflects the distinctive character of the whiskey.”

FIRST SHIPMENT OF KRAKEN RUM The first shipment of The Kraken Rum hits our shores this month – six months late. The first stocks destined for the UK were destroyed after snow caused the collapse of the roof of a bonded warehouse – a disaster which distributor Marblehead attributes to the ‘curse of The Kraken’. The launch is also being supported with on-trade kits including pointof-sale materials, and copies of The Kraken book. Dave Steward, Marblehead’s Business Development Director, says, “We have developed two recipes and methodologies for The Kraken’s Signature Serve, the ‘Perfect Storm’. The premium variant of the Perfect Storm is aimed at bartenders and mixologists in premium, high-end bars with access to a wider variety of ingredients. The ‘easy serve’ variant is aimed at mainstream pubs and will enable their bar staff to prepare a great-tasting long drink with far less preparation-time.” It’s available in Scotland through Gordon & MacPhail, Wm Morton, Forth Wines and Wallaces Express.

SMALL BATCH RELEASE FROM GLEN GARIOCH Scotland’s most easterly distillery has unveiled its latest small batch vintage expression, the Glen Garioch 1994. The limited edition only was laid down just before the distillery was mothballed for two years in 1995. There are only 1000 8.4L cases available globally and just 75 in the UK.

MAXXIUM TAKE ON NO.3 DRY GIN Maxxium is the new UK distributor for No.3 Dry Gin. Inspirit Brands sold it into Scotland’s bars since its launch a year ago, but owner Berry Bros. & Rudd Spirits has an established international partnership with Maxxium , as distributer of The Glenrothes. Berry Bros. & Rudd Spirits will continue to work with Inspirit (now part of Global Brands) with a focus on developing The King’s Ginger as well as other new projects.

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ADVERTORIAL

HELP IS AT HAND FOR SCOTTISH COMPANIES LOOKING TO EXPORT

BY SMART EXPORTER mart Exporter is a FREE service available for Scottishbased companies and individuals looking to develop their exporting knowledge.

After 25 years of successful trading in the UK, Clackmannanshire company, Harviestoun Brewery was struggling to manage its overseas operations until it obtained expert advice through the Smart Exporter initiative.

Advice was delivered to the company’s management team in the form of a two day Strategy Workshop.

That was three years ago, and now the brewery is successfully trading in 15 international markets, and has tripled its export business.

Managing director, Chris Miller explained: “My co-director and I were very experienced in the domestic drinks business, and although we recognised the potential in foreign markets, we lacked the necessary expertise.

“We spent two full days with a specialist looking at where we wanted Harvieston to be – we explored new markets in detail looking at per capita spend and willingness to try new products.

“We found that new products were an integral part of the strategy with regard to our export business, and the Smart Exporter strategy workshop helped us with the design of the brand as well as with marketing, PR and e-commerce advice.

“The Strategy Workshop gave us access to first class resources which as a small company we don’t have...and would be too costly to bring in.

“The workshop lasted two full days and because of the doors it has opened up to us since, I’m not exaggerating when I say it’s the most worthwhile two days we have had in the last five years.”

Businesses taking advantage of the Smart Exporter programme can access expert advice at every stage of their international trade development process.

Whether a business is looking to explore new opportunities overseas, or already has considerable experience in international markets, Smart Exporter offers free tailored high quality products

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and services to suit the requirements of the individual enterprise.

Free support is available in the form of interactive workshops, seminars, one-to-one sessions, in-house training and online support and diagnostics.

Encouraging international trade and developing the global profile of dynamic Scottish-based companies is essential to the country’s longterm economic growth.

Key public and private agencies are working together to drive forward this message in line with the Scottish Government’s new fiveyear International Trade and Investment Strategy.

Created through investment by Scottish Development International, a collaboration of Scotland’s Chambers of Commerce represented by Scottish Chambers International (SCI) and the European Social Fund, the programme provides a range of free services designed to help companies meet the challenges of expanding overseas – from market awareness advice, to strategy development assistance and technical support.

For further information about Smart Exporter, please telephone 0800 019 1953, email enquiries@smartexporter.co.uk or visit www.smartexporter.co.uk DRAM

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DRAM

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DRAM

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ROUNDUP BIIAB SCOTLAND AWARDS ITS FIRST ADVANCED CERTIFICATE IN LICENSED HOSPITALITY Kirsty McKeown, Assistant Manager, at the Tayside Hotel in Stanley, Perthshire has become the first person in Scotland to be awarded the BIIAB Advanced Certificate in Licensed Hospitality. This Certificate has a combination of three units which include “Motivating your team”, “Profit and Loss / Budget Control”, and “Understanding your Market”. People Solutions of Glasgow delivered the training programme.

Jonathan Phillips

Funkin is expanding its sales team with the appointment of national account manager, Jonathan Phillips.

Phillips, who brings with him eight years’ drinks industry experience, will focus on the development of Funkin’s business in Scotland.

Says the company’s CEO Andrew King, “Scotland is home to Funkin’s best performing outlets in both the on and offtrade.”

DOOR GUARDIAN SCHEME EXPANDED ignature Pub Group’s Martin Brown and General Manager of the Illicit Still, Andrew Campbell, are pictured above revealing the pub group’s plans to extend its ground-breaking Door Guardians safety scheme for customers into the newly refurbished Illicit Still, following its success at Paramount bar. The intiative, thought to be the first of its kind in Scotland, includes setting up special safe zones within the pub, bar staff on hand to give help and support to any customers who might need it. The group is committed to the Know Your Limits campaign which encourages responsible drinking and as part of the safe zone initiative, staff can arrange transport or escort customers to the city centre taxi ranks.

Martin Brown, Area Director of Signature Pub Group, said the extension of the Door Guardians scheme enhanced the homely feeling of the pub as well as reinforcing its commitment to being a responsible licensee. He said, “Thankfully the Door Guardians at Paramount have not found themselves having to use their additional skills and knowledge on a regular basis, but the feedback has been extremely positive and we have now adapted the scheme to suit The Illicit Still. Providing a safe and welcoming environment for our customers is key for us as a group.”

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Congratulations to the new Mr & Mrs Fraser McIlwraith – Buzzworks’ bar boss Fraser married Lauren in Switzerland recently.

We wish them both every happiness.

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 Executive: Martin Cassidy • Editorial: Jason Caddy • 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.

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