Dram September 2013 Issue 277

DRAM

277 DRAM MAGAZINE SEPTEMBER 2013 ISSN 1470-241X

DRINKS RETAILING AND MARKETING

INTERVIEWEE PIERO PIERACCINI • I-FACTOR • DESIGN FOCUS SEPTEMBER 2013 DRAM 1

The Kinloch Arms Hotel seeks a star lessee.

Star Pubs & Bars is the leased pub business owned by Heineken. We have a range of pubs and bars all over the UK, so if you’ve ever wanted to run your own pub, Star Pubs & Bars could be your perfect partner. We have a programme of support including pub mentoring and beer quality training, plus business planning to ensure you hit the ground running.

Enjoying an enviable position on the High Street in the famous golfing town of Carnoustie, The Kinloch Arms Hotel is close to both the beach and golf course. This central location ensures year-round support from the locals, plus strong tourist trade in the summer.

This well-established business has a public bar, 8 ensuite letting rooms and a restaurant/function room with seating for up to 100 guests, which is served by a well-equipped catering kitchen. There is also a beer garden and parking for 20 cars. The pub is expected to generate £42,000 annual profit for the lessee* with a 65/25/10 split between wet, dry and letting.

This is an exciting business opportunity with the chance to take advantage of the pub’s brilliant location to further develop bar, food and rooms trade. High demand for lodging means there is no private accommodation at the pub.

Minimum capital required £15,800. .

KEY FEATURES • • • •

High Street location Fully equipped catering kitchen 8 ensuite letting rooms Bar and lounge/function room

• •

Beer garden and parking for 20 cars £42,000 estimated annual profit for the lessee*

To find out more, visit starpubs.co.uk or call 0500 94 95 96

*Based on Star Pubs & Bars FMT rent model.

2 DRAM SEPTEMBER 2013

277 259 DRINKS RETAILING AND MARKETING

WELCOME

W

elcome to our September issue of DRAM. Our cover story features Cleo Rocos, the lady behind AquaRiva PremiumTequila who paid a visit to Scotland recently to introduce bartenders to her tequila, which is now being distributed by Marblehead.

She paid a visit to bars including LUAC in Glasgow, as well as Aberdeen bars 99, Orchid and Soul. AquaRiva Premium Tequila is a delicate, handcrafted, fine premium tequila using only the best hand selected 8 year old blue agaves and volcanic spring water from highlands of Jalisco, Mexico and Cleo promises me that you don’t get a hangover with AquaRiva because it is so pure.

Certainly it was one of the smoothest tequila’s I have ever tasted. Cleo is pictured with bartenders who turned up to find out more about the brand at LUAC in Glasgow.

What is also great is the number of new bars and refurbishments that are going on. Our design feature this month takes a look at the new-look Indigo Yard, the Cross & Corner and Amicus Apple – a trio of Edinburgh delights.

Our licensee interview is with Piero Pieraccini who has moved his premises to Paisley’s High Street.

This month I also take a look at some of the people who have impressed me over the last 12 months.

I’m sure they will impress you too.

Remember what we can’t fit in the magazine goes online at dramscotland.co.uk and check out brandpub.tv too.

Susan Young Editor susan@mediaworldltd.com

CONTENTS

September

2013

FEATURES

14 16 18 20

LICENSEE INTERVIEW

Susan Young catches up with Piero Pieraccini of Hamishes’ Hoose.

Design Focus

Jason Caddy visits the Maltman, Glasgow

I-Factor

Some of the most impressive folk in the trade.

Design focus

Indigo Yard, Amicus Apple and Cross & Corner, Edinburgh

REGULARS

04 09 32

NEWS

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

BRAND NEWS

All the latest brand news.

Sue Says

Straight talking from our very own Editor.

SEPTEMBER 2013 DRAM 3

Potting Shed plants at Potterrow Last year it was a pop up bar for Innis & Gunn during the festival - this year, the former Native State, on Potterrow, is a new bar called ‘The Potting Shed Bar and Grill.’ The bar, which opened at the beginning of August, has as its theme, all things gardening, from its lampshades, buckets (of the Oor Wullie variety) to the pitchforks on the walls. There’s whitewashed and distressed wood ceilings, walls and bar area, quirky gardening accessories, recycled and stripped back furnishings and of course plenty of potted plants! The menu is varied, but that’s not surprising as the bar is owned by Craig Minto, who also owns the Sun Inn in Dalkeith – a well known gastro pub. The Potting Shed offers a lot of seafood from mussels to lobster and of course the ubiquitous burger. The bar also makes its own bread. Cocktails and craft beers feature strongly on the drinks menu, but what sets this bar apart is that it opens at 7am, and stays open until 1am. It’s at 32-34 Potterrow, Edinburgh.

Jeremiah’s Taps Open The craft beer revolution continues with the opening of Jeremiah’s Taproom in Edinburgh’s Elm Row at the beginning of August. The former Elm Bar, has been totally revamped and original features re-instated as well as a new kitchen installed. The beer menu is, as you would imagine, reasonably extensive, although it has not gone down the route of only craft, offering a range of mainstream brands including Tennent’s, as well as four cask and six ‘craft keg’.

The menu consists of food including 15 gourmet burgers and hotdogs too, pulled pork sandwiches, and Sunday Roasts. One of the quirky features about this bar is that they are using bespoke mini fruit crates as burger boards.

It has a quirky traditional, look featuring tweed soft furnishings and, really funky lights, as well as a horse shoe-bar and raised gantry with wood, brick and old tiles completing the look. It’s a bar for everyone, with reasonable prices and a large pavement area and this neighbourhood bar is going down well with the locals. It is managed by Jane Corrigan, formerly of Red Squirrel, and leased by the Landmark Pub Co from Spirit who also have Mathers and No 1.

The Other Place

As well as the Cross & Corner another new pub has opened in Canongate. The former, The Stags Head pub on the corner of Broughton Road and Rodney Street, has been transformed into The Other Place Bar and Kitchen. It has undergone a complete refurbishment, with everything stripped back to the brick. The light and airy bar has a plain but striking gantry which reveals a wide range of spirits and beers – more than 100. There’s also a range of 10 draught beers. Food is of the American/Scottish variety with an emphasis on tasty hotdogs and American style dishes such as shrimp sandwich. The bar is owned by Michael O’Sullivan, who also owns The Doric.

Graham Blaikie, owner of Edinburgh’s award-winning Mercat Bar & Restaurant has bought the now named ‘Mercat Grill’ in Whitecraig, East Lothian for a six figure sum, sourced via private investors. Over the next five years, Blaikie aims to invest a further six figure sum, into his new, independent venture, which will be run by him and his family with the support of a strong, local team of staff.

Finnieston’s latest restaurant gets set to be unveiled Peter McKenna and Ivan Stein the two chefs behind The Gannet in Finnieston are getting set to open late September. The 60-cover bar and eatery next to the Ben Nevis is running slightly behind schedule, but the two plan to open soon. Locals are expecting to see the new restaurant frequented by a star or two, due to the fact that Stein’s

4 DRAM SEPTEMBER 2013

wife is actress Daniela Nardini. She has said that she will have to frequent the restaurant if she and her daughter want to see her husband for the next few years!

The two chefs, who met while working for Michael Caines at Abode, will offer they say “fine dining food with the fuss.”

n.b. bar & restaurant

Plush new bar for Princes Street

The Cairn Hotel Group has just opened a new bar and restaurant at 20 Princes Street, Edinburgh. The new look bar, Juniper, and the restaurant, Twenty Princes Street Grill & Smokehouse, are situated on the first floor of the Royal British Hotel, which is soon to be revamped and changed into a Hotel Indigo. The stylish and sophisticated Juniper features a striking white bar and distinctive aubergine and cranberry furnishings from Style Matters. The main bar leads into what the company call ‘The Library’ which has vibrant wing chairs and is more intimate than the ultra stylish bar. The décor is, say the company, “posh, without being intimidating.” Both the bar and restaurant have great views. The Newcastle-based Cairn Hotel Group also own the Queensferry Hotel and Cairn Hotels in Edinburgh, the Station Hotel and the Best Western Summerhill Hotel in Aberdeen. Cairn employs more than 1,000 people across the UK and owns a further 16 hotels.

Have you heard?

Glasgow is to get its first Hard Rock Cafe, as Hard Rock International revealed it has secured premises in the former Athenaeum Theatre in Buchanan Street. The new restaurant and bar will open in November and will have 170 covers. It will also have a live music area, and a ‘rock shop’. As with the other Hard Rock Cafe venues, Glasgow’s will display memorabilia from rock and roll history including a green two-piece suit worn by The Who’s Pete Townsend in the 1975 hit film Tommy, an artist’s paint palette used by Scottish-born fifth Beatle Stuart Sutcliffe when he was at Liverpool College of Art and a sports tie worn by guitarist Eric Clapton. Hamish Dodds, president and CEO, Hard Rock International said, “As a proud native of Scotland, I couldn’t be more pleased that our world-famous Hard Rock brand will be calling Glasgow home.”

JD Wetherspoon has revealed that the name of its first pub in Stirling will be ‘The Crossed Peels’. Building work will start at the end of November on the Spital Street premises with the £1.5m new pub set to open in March 2014. JD Wetherspoon chairman Tim Martin said, “We are looking forward to opening our pub in Stirling. We are confident that it will be a good addition to Stirling’s social scene and also act as a catalyst for other businesses to invest in the area.”

The Gleneagles Hotel has just finished a £1m renovation of its bedrooms. Thirty-six of Gleneagles’ 232 rooms have now had a makeover which includes underfloor heating, 39-inch TV’s and feature walls portraying golfing scenes from the Championship course.

The refurb comes ahead of next year’s 2014 Ryder Cup. Kokomo on West Regent St, Glasgow is set to open later this month. The new nightclub and bar concept is from the team behind Bunker and Bamboo. In fact Kokomo is adjacent to Bamboo.

The new late bar and nightclub, will have two spaces for drinking, dancing and some eating (the food is being catered by Southside burger business, Buddy’s BBQ).

SEPTEMBER 2013 DRAM 5

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6 DRAM SEPTEMBER 2013

NEWS

ALL THE L ATEST BAR NEWS

International Wine Services launched by C&C

T

ennent’s owners, C&C Group, has officially launched its International Wine Services (I.W.S.) to manage and market its on-trade wine portfolio. Earlier this year, the C&C group purchased the rights to the Oliver & Greg’s brand, formerly part of the Waverley TBS stable, as part of a portfolio of wine and spirit brands to support their multibeverage proposition.

Shaun Goode, Commercial Director, I.W.S. Comments, “We are delighted to be leading the development of the C&C Group’s wine portfolio in the on-trade. We are really excited to have such a well known and successful brand as Oliver

Diageo seeks to back drinks entrepreneurs Diageo is on the lookout for start-up spirit companies and innovative brands in a bid to help find the next big drinks idea. The ‘Distills Ventures’ initiative, developed in partnership with Independents United, aims to provide marketing advice and funding to drinks industry entrepreneurs.

This could allow the company to take a stake in the most promising new product developments.

Syl Saller, chief marketing officer of Diageo, comments, “There is a remarkable entrepreneurial spirit in the drinks sector right now. We are seeing some brilliant new brands being born and built that are achieving commercial success. Our joint commitment to ‘Distill Ventures’ will nurture, develop and grow the ideas and the people to create the pioneering premium spirits brands of the future.”

Five companies will initially be awarded between £150,000 and £200,000 as part of a seed programme which will focus on helping companies develop core business skills to get their product fully developed and launched while a growth initiative will launch next year that allows investment of up to £2m per brand.

& Greg’s to bring to retailers, who are already reacting enthusiastically to this development by the C&C Group.

He continues, “By offering a respected branded range covering all the popular varietals and with the option for single serve sizes too, we can really make it very easy. A customer can be reassured that they will have something to suit everyone and that it will also be affordable.”

The full range, including Oliver & Greg’s will now be supplied either direct to existing Tennent’s customers in Scotland and Northern Ireland, or via partner wholesalers in England, Scotland and Wales.

New face for La Lanterna

La Lanterna in Edinburgh has been bought by Dan Miller, one of the restauranteurs behind the North East restaurant group, Sambuca. The Hanover Street venue was formerly owned by Toni Zaino. Meanwhile Bar Roma in Edinburgh’s Queensferry Street is set to close on 31st August.

Mario and Bebe Cugini, who opened the restaurant in 1981, are retiring, and have not found a buyer for the business. His daughter and husband have taken over Circle Cafe in Brandon Terrace.

Wallaces Express profits dipped slightly from £3.03m in 2012 to £2.42m according to accounts for the year ended 31 March. The company, in which Tennent’s owner C&C Group took a 50% stake earlier this year, said the results were “satisfactory.” Wallaces Express employed an average of 286 staff in its last financial year, compared with 295 the year previously. Directors’ remuneration totalled £383,727, with the highest paid director receiving £228,465.

Stonegate Pub Company has acquired the Living Room brand, including its Glasgow and Edinburgh sites from Premium Bars and Restaurants.

Stonegate, which already owns the Yates’ Wine Lodge and Slug & Lettuce chain, has bought 13 sites in total. The Living Room was originally founded by Living Ventures before being sold to Ultimate Leisure, now called Premium Bars and Restaurants.

Howie’s Bistro raises £35K

Howie’s Bistro in Dunkeld has raised £35K through social lending website Funding Circle. The business is the first UK sole trade to do this.

Funding Circle, the peer-to-peer lender, announced a few weeks ago that three million more businesses would be able to access finance directly from the public for the first time. Until recently peer-to-peer business lending has been available only to the UK’s 1.3 million limited companies, but it has now been extended to non-limited companies such as sole traders and small partnerships in an effort to boost access to finance for small firms.

Howie’s owner Graham Howie said, “We couldn’t afford to waste six months waiting to hear from the banks. Alternative ways of accessing finance such as peer-to-peer lending are invaluable.”

SEPTEMBER 2013 DRAM 7

grab scotland’s best selling fruit cider

Kopparberg is the best selling packaged

Kopparberg Pear continues to outsell

cider in the Scottish On-Trade.*

all other pear ciders.*

Kopparberg Mixed Fruit is Scotland’s

New Kopparberg glassware is

leading fruit cider variant, closely followed

now available.

by Kopparberg Strawberry & Lime.*

*CGA Packaged Cider Report 23/03/13 8 DRAM SEPTEMBER 2013

BRAND NEWS

ALL THE L ATEST BRAND NEWS

Vodka

Liqueur

Baileys gets a Belgium flavour Absolut has revealed new designs for its range of flavoured vodka’s including Absolut Apeach, Absolut Pears and Absolut Raspberri. Anna Kamjou, Global Design Director at Absolut comments, “This is one of the most dramatic changes we’ve ever made, and our biggest and most transformative design project ever. Our goal was to give our customers distinctive designs that are unlike anything one has ever seen.”

“Vibrant, captivating bottles that bring energy to any occasion and celebrate the fact that every flavour in the Absolut Vodka range is something extraordinary.” She continued, “The standard thinking says a fruit-flavoured vodka requires fruit imagery.

We wanted to break that convention. We asked our design team to reach into the symbolism and myths tied to the ingredients to find each flavour’s core essence, and then amplify that essence through art.”

Says Mattias Lindstedt, lead designer from design agency The Brand Union, “We stepped away from our computers, grabbed paper, pens and brushes, and – following the long tradition of Swedish design and craftsmanship – set out to communicate not a flavour per se, but the core essence behind each flavour. And to do so in a quintessential Absolut way, under one harmonising idea.”

Diageo has just launched a new premium subbrand, to its best selling cream liqueur Baileys, called Baileys Chocolat Luxe which has been created using real Belgian chocolate blended with Irish whisky. The new liqueur will be in distribution from September with the launch being supported by a £5.5m UK marketing campaign that includes TV advertising.

Kerry Owens, Category Director for Baileys Diageo Western Europe, said, “Baileys was the first brand to fuse whisky and cream. With Baileys Chocolat Luxe, we’re proud to say that we’ve achieved another breakthrough in spirits innovation - the first time real Belgian chocolate has been fused with alcohol to deliver a real Belgian chocolate experience.” It has been developed by Anthony Wilson, the son of the man who led the team behind Baileys Original Irish Cream.

A new striking point of sale toolkit will be available for the on-trade.

Whisky Auchentoshan is launching an exclusive limited edition - Auchentoshan Virgin Oak. This complex, non-chill filtered dram is Auchentoshan’s first ever single malt to be solely matured in virgin North American oak casks, wood that is previously untouched by any spirit. Since the millennium, Auchentoshan has placed small batches of the unique, triple distilled spirit in virgin North American oak whose charred surfaces have held neither bourbon nor sherry. Time and patience revealed the whisky, which had spent its maturation in this virgin oak, to possess a deep orange colour with spiced apple and candied notes as well as layer upon layer of complexity.

Auchentoshan Brand Ambassador Gordon Dundas comments, “Auchentoshan is one of the few distilleries to produce a virgin oak Single Malt. The lightness of the triple distilled spirit makes it perfectly suited to absorbing the unique qualities of the charred virgin oak casks.

The result is a lowland whisky that is subtle as well as complex in nature.” It is available now.

John Walker & Sons Voyager sails into Leith The John Walker & Sons Voyager, a 187-foot ocean going luxury yacht, arrived in Leith in time for the Edinburgh Festival, after spending the past year traversing the world, covering over 16,000 nautical miles, and dropping anchor at some of the world’s most iconic cities.

The conclusion of this global voyage saw the yacht sail under the iconic Forth Railway Bridge before docking in Leith where it hosted a series of events to celebrate Scotch and Scotland.

Peter Lederer, Director of Diageo in Scotland, commented, “Scotch Whisky sales are on fire all around the world and there is no better symbol of this than Voyager, which has sailed the globe on an epic mission to introduce new consumers to our wonderful national drink. We wanted to conclude this epic journey with a celebration of the people

who make Scotch Whisky.

“We are seeing incredible growth in global demand for Scotch, particularly with our premium luxury whiskies, and Voyager is a great example of how we are driving that growth. And it is because of this growth that we are investing £1billion in Scotland over five years to expand our Scotch production, bringing great economic benefits to Scotland.”

Tom Jones, Global Ambassador for Johnnie Walker, who has travelled with the yacht on its entire journey said he was delighted to be returning home to Scotland. He said, “It has been a real privilege to be involved in this amazing journey. The experience of travelling to so many iconic places and introducing so many people to the wonders of Scotch Whisky has been truly incredible.”

SEPTEMBER 2013 DRAM 9

BRAND NEWS

ALL THE L ATEST BRAND NEWS

Lager New TV execution for Budweiser A new black and white TV advert for Budweiser, starring Jay-Z, marks the start of its first global music campaign. The 30-second ad, uses the strapline “It begins and ends with what you make” and runs in the UK until 1st September.

Jennifer Anton, Marketing Manager for Budweiser in the UK, says, “Music is an important part of UK culture, something

that everyone enjoys and anticipates.

The launch of the Jay-Z TVC is just the start of our plans to bring more music experiences to the UK as part of the Made for Music campaign.”

Outdoor, print, onpack and online ads will support the push and the brand is also the beer sponsor of Rihanna’s and Jay-Z’s concerts later in the year.

Cider

Ale

Hornsby’s launches in UK

McEwans rolls out red carpet

US cider brand, Hornsby’s has been launched into the UK market by Tennent Caledonian after being bought by Tennent’s owner C&C Group in November 2011. Last month’s UK on-trade launch offers, say the company, a “bold new proposition of ‘cider served the American way’”. Hornsby’s has a softer carbonation and is designed to be enjoyed chilled and straight from a 330ml long neck bottle. It has been launched with two flavours, Crisp Apple (4.5% ABV) and Strawberry & Lime (4% ABV). Hornsby’s aims to compete at the bar with other single serve packaged LADs - including lager, offering an alternative to an ‘over ice’ cider serve and also tapping into the success of flavoured ciders. The UK packaging is a reinterpretation of the original US design, featuring the bold and fearless black rhino which represents founder George Hornsby’s strong aspirations for the brand.

Tennent Caledonian Managing Director John Gilligan comments, “Hornsby’s is an exciting addition to the business’ portfolio.”

The launch is being supported with in-bar activation, premium POS materials and staff incentives, including a major competition to win a trip to San Francisco.

10 DRAM SEPTEMBER 2013

McEwan’s Red kicked off a summer sampling campaign in August with a tour across Edinburgh, Glasgow and Dundee. The sampling campaign aimed to build awareness and help stockists drive sales by creating a buzz around the beer in outlet.

McEwan’s REDhead ambassadors visited pubs and bars across three Scottish cities throughout August to speak to consumers, demonstrate the distinctive two-pint pour and hand out half pint samples of McEwan’s Red. At the same time its TV advertising campaign complemented the sampling campaign.

Phil Toms, Director of Brands at Wells & Young’s said, “Brewed to be red in colour, it is a smooth, refreshing and easy to drink ale which makes its extremely versatile for all drinking occasions. Since its launch we have seen orders coming in from across the hospitality spectrum.”

Brandy

New Premium Brandy From Pernod Ricard

Pernod Ricard has revealed that it is to launch Domecq 1820, an authentic premium Solera Reserva brandy from Spain, into the UK market in October in a bid to refresh and draw new consumers to the category.

Domecq 1820 has a rich heritage produced and aged for two years in American Oak in Malaga and bottled in Manzanares (La Mancha). Currently valued at around £190million, the brandy category is presently dominated by French brands; however, these are currently experiencing a value decline. Research shows that non-French brandies are showing a value growth of +14%. Targeted at older male 50+ consumers, Domecq 1820 is packaged in a modern and contemporary 50cl bottle.

Vicky Wood, Head of Marketing for Pernod Ricard UK comments, “Recent research amongst our 50-67 year old ABC 1 target consumers shows that they are ready to welcome a new brandy from Spain, merging tradition and expertise with modern cues. We are confident that Domecq will be welcomed by our brandy-loving consumers looking for something new.”

It will be available from October.

PPL

RED STRIPE LAUNCHES ICONIC “STUBBY” BOTTLE

Diageo has launched the Red Stripe iconic ‘stubby’ bottle exclusively into the UK on-trade for the first time. Claire Prat, Brand Manager for Red Stripe, Diageo GB comments, “The new ‘stubby’ bottle is a celebration of traditional Jamaican heritage and offers our customers a real point of difference.”

The launch will be supported by an integrated marketing campaign including digital, PR and in-store activity with additional POS to support the launch in the on-trade.

H O M E G R O W N. A N D G R O W I N G.

IN JUST 18 MONTHS WE’VE BECOME S C O T L A N D ’ S F A S T E S T - G R O W I N G B E E R. Caledonia Best is a registered trademark of C&C Group. Source: CGA, MAT Volumes to 15/7/13

SEPTEMBER AUGUST 2013 DRAM 11

THE FUTUR How the hospitality sector can best meet the needs of the digital demographic The licensed trade: a love machine The licensed trade is crucial for love according to new research. In the report titled ‘The Future Pub’ the research highlighted the importance of the licensed trade as a location for meeting partners. A total of 49% of people met their future partners in licensed trade premises 10% of folk met their partner in a bar, 26% in a pub and 13% in a club.

The survey which sampled 2,042 UK consumers via an online questionnaire in July 2013 was commissioned by Casio BSD and carried out by research company Censuswide.

But it didn’t just cover the love angle.

The research which you can read here describes what the next generation ‘Generation Y’ – those born between the early 1980s and the early 2000s – expect from the licensed trade.

To the young people of today, online social currency converts into real-world social activities. The Casio research into the UK’s pub habits, looks at why businesses that take advantage of this can tap into an untouched digital demographic.

Getting to grips with Generation Y Facebook, Twitter, Instagram – the reach of social media is difficult to ignore. And unsurprisingly, these social networks are where 16-to-24-year-olds spend a lot of their time. The untapped potential for leveraging these channels is evident none more so than in pubs, which look to have retained an appeal among young people – when compared to national average, 16-to-24-year -olds are over twice as likely to use the pub to go on a date, for example. (While of course these 16- and 17-year-olds cannot currently purchase alcoholic beverages in pubs, they are still an important audience to consider, as in one or two years’ time they have the potential to become regular pubgoers.)

However, with reports that 26 pubs close down each week, it’s clear that they aren’t doing enough 12 DRAM SEPTEMBER 2013

to stay relevant to this crucial age group. So to retain its stake in this demographic and futureproof itself as an industry, pubs need to make a shift – one driven by digital trends. After all, there’s a valid business case for this: as 30% of 16-to-24-year-olds would be upset if their local pub were to close down.

Commenting on how to avoid closure, 15% of this age group says pubs need to understand their customers better. In essence, pubs need to get to grips with Generation Y and the prominence the digital world has in their daily lives. Nearly one in five (19%) of 16-to-24-yearolds have met a future partner online (46% higher than the 35 to 44 age group, and 375% higher than the 55+ age group).

The hospitality industry needs to recognise how much their customers are prepared to share about themselves online. If young people look to the internet to get a date, then why can’t pubs interact with them via the same channels? Nearly two-thirds of 16-to-24-yearolds (64%) use the pub for meeting friends and socialising, so if pubs are able to better cater to this group’s digital needs, they could soon see noticeable boosts to their profits.

Says Alan Todd, Head of Development for Punch Taverns, “The digital age is all about sharing information faster and wider, and pubs need to become a part of these online conversations.

We actively encourage our pub estate to market and promote themselves, both internally and externally, but in many cases simply getting online is the first challenge to overcome. There is much work to be done before this behaviour becomes normalised, but without going through this process pubs will lose the relevancy that they once took for granted.”

Young people’s pub yearnings In the past, pubs could rely on locals to keep their business thriving, but now 18% of people (14% of 16-to-24-year-olds) don’t visit any pubs in their local area. This means that pubs need to be attracting a broader range of customers by actively marketing to them in a targeted way – as well focusing on Generation Y. The research reveals that young people have several expectations of pubs for the future that correlate with their tech-savvy lives. When compared to average figures, young people are: • 27% more inclined to choose a pub offering discounts tailored to them; • 67% more likely to prioritise Wi-Fi when choosing a pub, and; Two thirds more foresee self-service from the table (ordering

RE PUB digitally) as a future trend • There’s a palpable disconnect between what the 16-to-24-yearold demographic want from pubs, and what pubs are offering them in return. Put simply: the industry is missing out on potential business.

What is clear is that pubs have not tried this approach yet.

Surprisingly, a huge majority (67%) do not offer their customers Wi-Fi, despite the growing use of smartphones and mobile devices in public areas. What’s more, despite the decline in pub attendance, pubs are failing to offer their customers incentives – which are key to attracting punters during economically straitened times. In addition, three quarters (75%) do not provide loyalty schemes, 78% do not offer tailored discounts, and another 91% do not offer personalised marketing communications.

There is much to be done to meet the demands of Generation Y, but these technologies are not out of reach.

“There’s a palpable disconnect between what the 16-to-24-year-old demographic want from pubs, and what pubs are offering them in return, aiming to get the British hospitality association to provide this.”

• The strength of an SMS shot David Blair has been the publican of Oldham’s The Famous King George Pub since 2008, part of the Enterprise Inns’ pub chain. In early 2012, he installed two Casio QT-6600 EPoS solutions, along with two kitchen printers and the full Casio Business Management Solution (CBMS) with its added marketing module.

Offering SMS texting, e-shots and database compilation straight out of the box, David was keen to unleash the Casio EPoS system’s potential. He said, “We had been collecting customer data for some time through competitions, draws, loyalty cards and optin promotional schemes. Now was the time to start effective outbound promotions through the marketing suite. We started out with simple text- based SMS promotions outlining that evening’s Premier League Football Game and linked a food/drink offer and monitored the results.

“Sending each SMS campaign costs under £4 using Casio’s CBMS software. From the reporting that we use within the module, we have worked out that each promotional shot results in a £174 increase in sales, and this is increasing as the customer base grows.”

According to Kate Nicholls, Strategic Affairs Director, Association

of Licensed Multiple Retailers (aLMr), “It’s clear that young people use social media to inform their going out behaviour – and these customers have remained resilient and have gone out to eat and drink throughout the recession. Put simply, outlets who ignore these findings and do not build relevant digital marketing into their commercial planning will not only be missing a trick, they will be missing customers.”

Marketing to Generation Y Technology and personalised marketing communications are going to become increasingly important tools for pubs looking to attract Generation Y. When asked how they think pubs will have changed ten years from now, 29% of 16-to-24-year-olds believe customers will be able to order products digitally from their table.

Improved loyalty schemes for local people were also something that 16-to-24-year-olds (21%) saw as an important part of pubs’ offering in a decade’s time. So for the three-quarters of pubs who do not provide loyalty schemes at present, this is an area that certainly needs consideration moving forward.

Last orders: forwardthinking pubs For pubs looking to futureproof their business, they need to consider the needs and expectations of 16-to-24-yearolds. To attract this generation – one that views online and digital as part and parcel of their daily lives – pubs need to introduce a digital approach to service the growing number of mobile device users; offer discounts tailored to them (as well as incentives for local people); and consider implementing self-service tables which enable customers to order digitally.

To fight against the growing number of pub closures, pubs need to maximise their offerings and diverge from their traditional modes of operation, through the introduction of digital marketing, developing their technology services and offering a more personalised customer experience. After all, if pubs want to lay their claim to future generations, first they’ll need to win over Generation Y. SEPTEMBER 2013 DRAM 13

LICENSEE INTERVIEW Susan Young caught up with Piero Pieraccini at Hamishes’ Hoose on Paisley’s High Street. Here’s what he had to say about his new location.

P

iero Pieraccini is one of Paisley’s characters, and his pub Hamishes’ Hoose is equally well known. But Piero took a major decision earlier this year which resulted in Hamishes’ Hoose relocating to Paisley’s High Street. A decision which Piero says has transformed his business.

Says Piero, “We’ve brought Hamishes’ Hoose up to date.”

He explains, “We were 22 years in our other location, and it was my accountant who initially suggested we consider moving. Over the years our rent had become onerous, and we couldn’t really negotiate with the landlord. So when my accountant suggested a move we started to give it some serious thought.”

And as luck would have it on a drive along High Street, around about the same time, Piero saw the licensee of a pub moving his stuff out. So he got in touch with the agent and shortly afterwards struck a deal which saw Hamishes’ Hoose relocating to High Street in April.

Piero says, “It has been a tough few years, in fact my wife Teresa, who had worked in the pub with me decided to go back to further education, as we didn’t want to have all our eggs in one basket. I’m very proud of her, she has shown folk what you can do when you have a thirst for it – she now encourages people into Adult Education. I miss her working in the pub. We were known as Mr and Mrs Hamishes’, and we met in the pub but now we have the best of both worlds. She has a job she really enjoys, but still has input here too. But what else was I going to do?

So I stuck at it, and I’m glad I did. I love being a publican, and re-opening on High Street has given me a renewed enthusiasm for the job.”

Despite Teresa’s job, she has been responsible for the new look Hamishes’ Hoose. Says Piero, “I’m a practical kind of guy – I would have just painted the ceiling white. But no, Teresa suggested we did it in different pastel colours, and she got the wallpaper to match – which features the Paisley pattern.”

Certainly Hamishes’ Hoose is now more continental looking than ever before. It has doors which open out onto the street and different areas for different occasions. There is a mezzanine which acts as a dining area, and a comfortable corner near the doors, with a more formal dining area with a large candelabra which as Piero explains, “came straight from our house” - the dining room furniture that is. He chuckles, “That’s where Teresa is really fly. She said our dining room furniture would look great there – and of course that meant we had to get new stuff for the house!”

Piero continues, “I think we have managed to make Hamishes’ have more of a vintage feel but keep it homely too. We have kept our customers. We kept them in the loop all the way by using social media. We told them

14 DRAM SEPTEMBER 2013

We told them we were ‘moving hoose’ and used Facebook to fire their imagination.

Hamishes we were ‘moving hoose’ and used Facebook to fire their imagination. We even involved them in the design. New customers have come too, but luckily the bar has not retained too many of its old regulars.”

Explains Piero, “One of our worries, initially, was the pub’s former reputation. It wasn’t great. But to be honest the old customers don’t fit in here, and they know it. So they poked their head in and then didn’t feel comfortable, and have not been back.”

He continues, “My staff like the new surroundings too. I’ve got folk here who have worked with me for decades, and I have employed three new chefs. Our food has been really popular, although we still need to tweak the menu and I find we are also selling a lot of wine. We always have sold wine, but now we have more on offer including Prosecco which is very popular.”

Another benefit of the move to High Street is the fact that Piero now gets to catch up with other licensees on a more regular basis. He says, “We pop into each others outlets.

I enjoy their company.”

es’ Flits As well as being one of Paisley’s leading publicans Piero is also a leading light when it comes to driving Paisley forward. He is Chairman of the Paisley Development Trust. He explains, “Basically the Trust is responsible for events based around the town’s heritage. We get members of the community involved. Our aim is to help regenerate Renfrew. For instance we held a Witch Hunt recently. We got teachers involved who told their pupils about the history of witches and we did a re-enactment of their trials and orchestrated a march through the town – it brought 1,500 people to Paisley town centre.”

He is also supporting Paisley’s effort to get BID – Business Improvement District status. As well as getting involved in various other ventures he is hoping that The Mod, when it comes to Paisley in October will also help local businesses.

What I like about Piero and Teresa is their ability to get on with it. The new look Hamishes’ Hoose has brought a continental vibe to Paisley’s High Street, and that can only help the town. More power to their elbow.

SEPTEMBER 2013 DRAM 15

Renfield, Glasgow

The Maltman

DESIGN FOCUS

S

ay the words 'Renfield Street' to most Glaswegians and the old Odeon cinema would more than likely spring to mind, closely followed by The Maltman pub, which has occupied the site opposite for many years. But in the words of owner Belhaven Pubs' Area Manager Eddie Stimpson, “it wasn't the prettiest of places.”

So after a two-week refurbishment and a £200k spend, The Maltman is now a lot more pleasing to the eye.

I had the pleasure of a guided tour by GM Stewart Adam, and managed to grab a few words with Eddie, on the first day of its new lease of life. It was a dummy run and the place quickly began to fill with invited guests, there to sample the beefed-up lunch menu.

Eddie also told me, “Nothing changed structurally, and most of what we have changed has been cosmetic. We've also extended the food offering to try and drive more custom into The Maltman during the week, as to date, the majority of the trade has been pretty much confined to Friday and Saturday nights.”

The bar is certainly spacious enough to accommodate a sizeable amount of customers sitting, standing and dancing, with a long bar stretching across the right hand-side wall of the place. In front of it is a mixture of chairs and tables displaying a variety of brand new coloured upholstery, with fixed banquette seating, also reupholstered, in various places around the skirting of the bar. And it's all overlooked by a mezzanine at the back. The wooden floor remains, apart from in the seating area underneath the mezzanine, in which grey terrazzo tiles have been laid. The walls and ceiling have been painted in cream and kind of mushroom tones, and the natural daylight from the relatively large windows streams right the way into the place.

The Maltman's amazing original features like the oak bar and back 16 DRAM SEPTEMBER 2013

by jason caddy

bar, and the fire place on the opposing wall, have all been cleaned up, and now look more like the ticket. All components that make up the bar are particularly ornate and quite stunning, so there would have been no question of losing these elements, I'd imagine.

Kiloh Konstruction was the main contractor, and the designer on the project was Glasgow-based Suzanne Caldwell, a long-time collaborator of Belhaven Pubs, and she absolutely loved working on The Maltman. She says, “The place hadn't had any attention for years, so this was a great project to get my teeth in to, and because the interior has so many beautiful original features, any new design components couldn't be too out of step. The textured wallpaper I chose reflects this continuity, as does the upholstered furniture, light fittings and pictures.”

“Some of the original pictures were simply re-framed, but we also brought in some newer ones of landmarks, like the Donald Dewar statue on Sauchiehall Street, the man on the horse with the cone on his head, as well as the Glasgow city Coat of Arms. The large mirrors, one with an ornate silver frame, and one painted in white, also bring an airier touch to the space.”

I have to say, I really like the new pictures and what Suzanne has done with the wallpaper. One pattern that she chose, for example, is a blue with a feint fleur de lis running through it, and this is located on the wall across from the bar, next to the sturdy oak fireplace.

The second paper choice is a cool tartan, also in blue, has greatly enhanced the mezzanine, which before the refurbishment was a bit of a dead space.

The Maltman's GM Stewart Adam explains, “Now that we have a new carpet, lights and wallpaper in the mezzanine area, we're hoping that this will give customers more of a reason to utilise this

space. It was often overlooked in the past. The fixed seating has also been re-upholstered in what is my personal favourite part of the design, so it's a lot more comfortable for starters.”

The mezzanine has a fairly low ceiling and Suzanne has allowed for this with some nifty slim cube-shaped shades which I think will go down well. A little bird also told me that the previous carpet had got a bit sticky over the years, so the addition of a new non-stick one alone should work wonders for this area.

Other highlights for me is the upholstered furniture downstairs which has been kitted out in a variety of different textures, colours and styles. I'd say that plum is the dominant colour, but there's also coral pink, sandy tones, tartan, leafy and even a pinstripe white and grey thrown in there too.

The lighting's equally as interesting, with candelabra-style elaborate pendants complete with mini silver shades all along the ceiling hanging at the tip of the bar, and over the bar itself are some spotlights, with wall-lights attached to some of the pillars that match the boxy shades that have been hung in the mezzanine.

Scotia Sound was drafted in to revamp the sound system, and bring in a new HD TV, alongside the additional screens and a brand new projector.

Outside is now also gleaming away after a lick of paint and some new awnings that should attract passing trade more readily.

Finally, the toilets warrant a visit as they haven't escaped the sweep of the brush, with the designer laying waste to the old cubicles. In their place some gleaming new ones, plus dressers and mirrors in a greyish brown colour. The original toilet and sink fixtures have been spruced up and retained, and they look as good as new.

The gents hasn't quite been gutted to the same degree, but is nevertheless much improved.

To sum it all up, the stream of people coming in as I was leaving all seemed very impressed by what they saw, busily scanning round the bar for all the changes, exchanging lots of impressive gasps.

This is a cleaner, fresher and family-friendlier Maltman and, unlike the old Odeon across the road, is light years away from ever being condemned.

Scotia Sound Services Supply & Installation of sound • lighting • cctv TV & satellite

We would like to wish The Maltman & Belhaven Pubs every success in the future.

Torwood Estate, Bowling, Glasgow G60 5AB Telephone: 0141 887 7797 mobile: 07774 416666

SEPTEMBER 2013 DRAM 17

t h e

f a c

BY SUSAN YOUNG Over the years I have met some great people in the trade, but some of them are really unsung heroes. Here’s my take on just some of the folk who I think have the impressibility factor.

James Brown – Manager, Rhoderick Dhu

James, is smart and sassy and is very definitely a career publican. He also gets a real buzz from motivating his staff. He picked up the Strongbow Manager of the Year title, and has won countless other accolades for his pub, the Rhoderick Dhu in Glasgow’s Waterloo Street. Why is he impressive? I get exhausted just talking to him, because he has a massive amount of energy, and he totally understands how the business works. He is an asset to Belhaven, because he is not content with the status quo and is always striving to drive the business forward. But perhaps this is where his experience kicks in because he has worked in the trade for more than 22 years. Pubs that he worked in include Lauders, The Waldorf in Cambridge St, Phileas Fogg, The Murray in East Kilbride, The Pines in Crookston and Molly Malone’s to name but a few! The day after the DRAM Awards he walked up Goat Fell for charity... impressive!

Georgie Bell The Scotch Malt Whisky Society

I first met Georgie when she was working at Tigerlily and took part in the Mixxit Bar Apprentice Programme.

At the time she was a student studying Geography. Today she is a Society Ambassador for The Scotch Malt Whisky Society, and she has just put herself through a diploma in distillation with The Institute of Brewing and Distilling. I heard her describe the taste o f John Walker & Sons Odyssey recently at a dinner, other guests were well-established whisky writers and bloggers. She very definitely held her own, and brought her own vocabularly to the tasting. It’s not a surprise that she is doing so well. With young experts and enthusiasts like Georgie getting behind whisky, it can only be great for the industry. She is also a regular tweeter.

You can follow her at twitter.com/BellesWhisky 18 DRAM SEPTEMBER 2013

Peter Sim - General Manager, Fonab Castle

Peter is certainly one of the characters of the hospitality business, and he has a great sense of humour. At the same time he is the consumate professional and obviously a great ambassador of Scottish hospitality. He joined Fonab Castle at the beginning of the year, and it launched last month, but prior to that he won awards for his previous hotels – the Mary Culter House Hotel in Aberdeen the Cuillins Hotel in Skye and Dunalastair Hotel. He describes himself as “a self-motivated, passionate individual”. He certainly is. He is also passionate about his dog – Molly, a wirehaired Fox Terrier who he has trained to do a hotel walk – a leisurely stroll around the hotel. He believes that his staff should all enjoy their jobs, and he obviously enjoys his and he also has a passion for ensuring his guests have a wonderful stay. I am sure they do.

Tom Lewis, Monachyle MHOR/ MHOR84 ...

Tom Lewis is a dynamo – he talks faster than I do, and that is saying something! When he is not cooking in the kitchen, he is cooking up ideas and growing the MHOR brand. Monachyle MHOR the hotel created by his parents, is in good hands with Tom, while his siblings and partners, focussed on building the business which now includes MHOR 84 Motel, a family-focussed restaurant, bar and motel. The other MHOR businesses are Fish - a fishmongers, restaurant, fish and chip shop, MHOR Bread - an Artisan bakery, tearoom and shop and MHOR Farm providing venison, sheep, cattle, pigs and hens from its 2000 acre estate and an outside catering business too. He and his family have established the MHOR Festival which takes place as the start of the summer. It includes baking competitions, a Great British Feast with food prepared by star Scottish chefs, beer festival, food market buffet, BBQ and many more activities for kids and adults as well as live music.

t o r Executive Chef James Murphy – Grand Central Hotel, Glasgow

Chef Murphy and his Grand Central team including Head Chef Zoltan Szabo, came up with a banquet fit for a Queen at the DRAM Awards. They took the theme ‘The Coronation’ and after a tastings came back with a menu which proved to be a massive success with our guests. One said, “It’s the first time I have finished every morsel at a function in years.”

The feedback, excuse the pun, was the best yet and unanimous! Chef Murphy who joined Grand Central from The Hilton Hotel, when it reopened a few years ago, originally studied under the guidance of Anton Mossiman at the prestigious Dorchester Hotel, Park Lane in London and over the years he has worked in a variety of top restaurants and hotels developing his skills. He is also award winning a past Scottish and he was also voted on to the Academy of Culinary Arts in 2005.

But he really doesn’t like the limelight... but he and his team deliver.

He has been known to say that “you are only as good as your last service”. I think everyone there will remember the DRAM 2013 meal for a long time to come, and for all the best reasons.

Karen McGregor – Area Manager for Colin Beattie

Karen has a wealth of experience in the licensed trade and she has brought that experience to Colin Beattie’s pub group as Area Manager – she looks after all his outlets outwith Oran Mor. She comes from a background which sees her phoning ahead as soon as she knows the boss is on the way to make sure everything is as it should be. She has her finger very firmly on the pulse when it comes to looking after Colin’s estate and she is on hand to sort problems, discuss numbers, negotiate buying deals and deal with staff. Her boss says she “has discipline and is not afraid to make tough decisions”, and calls her “one of my most professional employees”. That too comes from experience not only with Eagle Taverns but with Dark Star too.

She admits she doesn’t party as much as she used to, but now and again can really let her hair down! The guys at Boteca Do Brasil might confirm that!

David Johnston – The Paper Mill & Montpeliers

David Wither always says that one of the reasons that Montpeliers has been so successful is that he has a great team around him, and one of his star players is David Johnston, who is Development Director. In fact DJ (as he is known) was the driving force behind the new look Indigo

Yard (see design). In fact over the last 19 years he has been pivotal in developing Montpeliers outlets including Rick’s, Opal Lounge, the Candy Bar and Tigerlily and last year he also realised one of his other ambitions, to open his own place with Karen Calvert, and that is The Paper Mill in Lasswade – a lovely riverside bar and restaurant. There is no truth, however, to the rumour that his other ambition is to perform in a Frank Sinatra tribute band!

Catherine Conaghan - Sales Manager, Reserve Brands

If Diageo give watches for 20 years service Catherine is due one. I must have known her for at least 15 of these 20 years, and she is still as positive and motivated as she ever was. She epitomises what a professional sales person is all about – and delivers what she promises. She doesn’t just know her brands inside out, but she has a great understanding of the Scottish on-trade, and brings that knowledge to her team. She is also a great ambassador for Diageo/Reserve and is a very comfortable host at trade events, putting customers and journalists at their ease. You always find her the same, impeccably turned out and with a ready smile. Her bosses must be delighted to have retained her all these years, and even happier that she entered a competition in the first place, which led to the job.

Dennis Forsyth - Cheers Café Bar & Tavern, Fraserburgh

Dennis is a very motivated individual who has thrust his pub into the limelight by entering awards throughout the length and breadth of the UK. He now has a list of awards as long as his arm from trophies for the quality of his beer, to awards for training. There is no doubt about it he has firmly put his Fraserburgh pub Cheers on the map since taking it over 8 years ago. One of the most impressive things about Dennis is his vision for his pub - already he has added rooms, one of Scotland’s best outside areas, and earlier this year he added an outside bar, which is as well stocked as many cocktail bars in Glasgow! He doesn’t like to stand still, and he certainly hasn’t.

SEPTEMBER 2013 DRAM 19

Proud suppliers to Indigo Yard

Francey Joiners & Shopfitters would like to wish Indigo Yard continued success

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Charlotte Lane, Edinburgh

DESIGN FOCUS

Indigo yard

Susan Young joined Tom Cullen of Molson Coors for a bite of lunch in the newly refurbished Indigo Yard, and saw at first hand how the brewers beers have impacted on the new look IY.

I

ndigo Yard for many years has been one of my favourite bars, so the news that it was getting a refurbishment initially filled me with trepidation. However I am delighted to say the new-look IY – yes, it has had a brand refresh too - is bang on trend. Despite taking only six days it has all the quality hallmarks which Montpeliers is famous for. They haven't stinted here, and it's the finishing touches, as much as the new look, which give it the X-factor, or should that be the C-factor – because IY is now very much a craft beer focused bar.

The bar was one of Edinburgh's original style bars, and over the years it has evolved but the changes have always been, until now, more in keeping with the cocktail tradition. Today the craft look is evident from the minute you rock up. The outside area has been transformed with a country style unit on the right featuring topiary and stainless steel garden accessories and copious amounts of lavender. Two large barrels are situated near the entrance, while the decked area features rustic, heavy wooden tables, with tops that are inches thick, industrial looking benches and large branded

cream umbrellas, surrounded by more fresh lavender, which completes the look.

As you enter the bar, on the left, a large a bespoke Victorian mirror announces the fact you are in Indigo Yard, while a shelf of enticing looking cakes draws you in. Underneath the traditional cake stands is a very modern looking macaroon display atop a white unit with lots of colourful boxes underneath.

On the right, the brick and plaster wall has been painted dark green and adorned with various plant pots. Tall bench style banquets, upholstered in olive leather and small tall posing tables with chrome and dark green stools finish this area.

As you go further in I'm not sure whether its the bar itself you first notice or the extended mezzanine which has the effect of making the underneath area more cosy.

But lets turn our attention to the all important bar which has been transformed. The bar has a heavy wooden top, smooth to the touch but rustic, it has been clad with timber, and the back bar showcases the bars new craft beer credentials – its not just a SEPTEMBER 2013 DRAM 21

22 DRAM SEPTEMBER 2013

focus on craft beer, wine and whisky get a look in too.

The back bars piece de resistance is its beer list which hangs like a old wooden train arrivals and departures board. Instead of the stations you have beers from Friar Weisse to Blue Moon and instead of arrival and departure times you have the prices.

Beneath which there are eight founts mounted on a black plinth with the words above “When it comes to Shandon Stout, every drop is a piece of history”, a quote from Shane Long of Franciscan Well Brewery.

To the left of this centrepiece you will find wines displayed both in a wine rack format and on shelves. There are wooden boxes of wine on display too – and when you see embossed boxes of wine, immediately you think of quality products. While to the right you will find whiskies and bourbons, and further to the right bottled beers. Stainless steel fronted waist height fridges run the length of the bar.

The spirits used in the making of cocktails have been relegated to the space above the front bar, and are now situated in a stainless steel cage-like shelf area, while glasses hang beneath them.

There are also founts on the front bar, despite the fact the fount on the right has seven beers it only has two legs (it was described to me as being like goal posts) and there's a similar fount on the left of the bar – with a few individual founts inbetween. The centre of the bar has been kept clear. So despite the fact there are nye on 20 beers on tap, it doesn't feel cluttered. The selection includes Scottish beers such as Innis & Gunn and Belhaven Best as well as Staropramen and Franciscan Well.

The lighting too in this area is a focal point – dark green steel shades, more normally seen hanging over snooker tables, mingle with glass shades on steel chains. The effect is more striking

when you are on the mezzanine looking over the bar.

They have kept IY's signature blond sandstone wall that splits the bar area from the restaurant, and the furniture has all been given a make-over. The wooden tables have been stripped back, and the chairs painted. The walls are dark green and cream, with words stencilled on such as Craft and Cork seems to be the order of the day with the new branding IY. The back area under the mezzanine, features a stainless steel mesh wine rack, though I think this is for display and not a working rack, while the booths have been reupholstered in olive green leather. The mezzanine ceiling is clad in planks of wood, a design feature which has been continued into the dining area, and the main feature in the dining area is the dark green wall with another mural again.

Upstairs the area appears to be much larger and you are greeted with a similar display to the one outside with the gardening equipment and topiary, but there is also a giant blackboard with stencilled words – ‘Lovingly restored’; ‘26 Draught Craft Beers’, ‘Schooners’, ‘The Best British Pork’ and so on – all the refurbished bars new credentials.

The walls are dark green with the words ‘Est 1996’ stencilled in white, and of course the new branding. The walls here are also covered by distressed timber and exposed stonework. The tables are topped with solid planks of wood which are inches thick, with green and glass lights completing the look.

It's a simple but very effective design, which has completely changed the character of the bar, and the design ethos has been carried through into the service delivery itself – with food arriving on wooden platters, and staff enthusing about the new beers. Certainly the influx of lavender appears to have brought with it the sweet smell of success.

SEPTEMBER 2013 DRAM 23

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24 DRAM SEPTEMBER 2013

by jason caddy

Frederick Street, Edinburgh

A

AMICUS APPLE

tree in a pub sounds like fantasy but it has kind of become a reality in the new-look Amicus Apple in Edinburgh. Part of the £500k re-design has taken the apple theme right back to its roots with a wooden representation of a tree, and it was conceived by owner Signature Pubs’ longtime collaborator, Tibbatts.Abel.

Time was, this Edinburgh basement bar was awash with futuristic white and a heavy use of beechwood in what was a bit of a spartan interior. In its place, there’s now lots of natural wood and rich colours, which all conspire to make the bar’s interior more brooding and earthy – and more in keeping with its subterranean setting.

GM Ross Ovenstone says, “There’s amazing attention to detail evident in this design. From the wooden ‘tree’, with its ‘branches’ reaching across the ceiling, to the collection of thousands of five pence pieces encased in a glass cabinet running underneath the length of the bar. There are a lot of talking points. Amicus Apple Aberdeen is next in line, and there may be some similarities with what we’ve done here for continuity’s sake, but there’ll also be some departures.”

The changes are evident from the moment you walk in to Amicus Apple, beginning with the teal painted circular metal tables outside, and the arresting curved glass screen that leads you into the main part of the bar, while sectioning off the seating area with the ‘tree’, at the same time.

At the entrance end there are a few tables looking onto a wall feature that looks like moss, in a vibrant green colour, behind a

glass illuminated case. I quite like this as it brings a bit of the outside in.

The copper bar top sits on a glass base which houses the five pence pieces, which at the end of the year will go to a nominated charity, and there are elements of copper along the back bar, which also features exposed brick and a large central mirror with an apple etched into it, flanked by smoked glass - very Swarovski crystal like. The bar is illuminated by a row of smoky grey and brown bell-shaped lampshades that cast a muted glow.

Opposite the bar are two stylish specially commissioned paintings of tattooed people by an artist called Terry Bradley. One of the tattoos displays the name Wood, a nod to owner Garreth Wood, while the other one references Amicus Apple.

Underneath the paintings is a fairly high banquette matching the bar in length, and some, by curving into a little nook with a table, pendant light and mirror.

The furniture and décor throughout is a bright mixture of colours - red, dark green, teal and yellow, with chairs coming in various shapes and sizes. There are also with wooden ‘lunchboxes’ on every table, which house cutlery and complementary sweets.

Although it’s beyond the main area that you’ll find the brightest area by far – the dining room. It is an explosion of reds, blues, silvery greys and whites, all set off by wall-to-wall mirrors and twinkling lights.

A sleek grey velour upholstered banquette runs all the way around the right hand-side wall, with a painted red wooden trim that rises and falls like a city skyline. The dining room is also carpeted, so the SEPTEMBER 2013 DRAM 25

overall result is plush and extravagant.

Red flock wallpaper, mirrored ceiling and a medieval banquet style of light hangs above your head, although you have to look up to notice it, in the small area that separates both the main bar and the area for diners.

The area at the front with the tree also merits more of a mention.

Set on the back wall, the trunk looks like half a chocolate orange splayed out, with shafts of wood arching above you on the ceiling.

Underneath it are two plush booths in rich plums, purples and burgundies, with smoky glass also making another appearance.

This is perhaps my favourite area.

That’s not to say I didn’t like the rest of it. I did. Particularly the green moss and Terry Bradley’s paintings.

WFC were the main contractors, site manager, Frazer Reid told DRAM, “The biggest concern for a project like this will always be the time constraints we have to work to, but without patting ourselves on the back, this kind of turn around is the norm for us.

This project was completed in 4 weeks and it will be the same time scale for the Aberdeen site which is due to refurbishment shortly.

The tree is obviously the stand out feature, and the bar is just stunning. If you had to take time to count all the coins used in the bar front, you’d be taken aback - We literally cleared both the Bank of Scotland and the Royal Bank of Scotland out of 5p pieces!”

“We’re obviously happy with the overall finish of the project, and looking forward to working on the Aberdeen Amicus Apple too.

We love working with the client, because they are exactly that... A client that you work ‘with’.”

26 DRAM SEPTEMBER 2013

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“It was really refreshing for us to learn how Tennents were helping customers finance their business, in what has been a difficult climate for the trade. I think they are an excellent company to work with and they were extremely optimistic from the start. We have four outlets in total, including Platform 3 in Bellshill, Stewart Inn in Stepps, Cellar Bar in Airdrie and the Derby Inn in Bellshill, which we just bought seven weeks ago. I would recommend any good operators out there looking for financial support to consider Tennent’s. The only way for us to move forward was to add to our existing premises and I have no doubt that without their help, we wouldn’t have been able to expand as quickly as we have done.”

“I’ve been with Tennents for 35 years, so they are definitely a great company to work with. Over the years, I’ve worked with them in over 21 pubs and three clubs.

Nowadays I have nine pubs, three of which I’ve only just bought in the last three months. One particular pub that Tennent’s help finance, was the purchase and refurb of Kelly’s Bar in Cleland. This pub sat empty for two years before I took over and it needed a new look and freshen up. I feel that Tennent’s are about, one of the only businesses that will help people financially within the Licensed Trade.”

Alan Bannerman – Nortel Leisure “I find Tennents to be a very competitive company to work with, who have a modern approach to lending. I’ve had The Redhouse Hotel in Angus for 30 years, and when I approached them with the idea to carry out a refurbishment they were very accommodating and quick to get back to me with a decision. In fact the entire refurbishment took just six weeks. We replaced the conservatory and refurbished the entrance hall and the restaurant in February this year. I also have a good relationship with my Sales Rep Ian Mcphee, and Kenny Taylor who is the Area Sales Manager.”

Jim Young - Sales Director Tennent Caledonian “The market has been tough over the past couple of years, so we feel it’s important to do all we can to support the trade and that goes further than providing great brands and service. We’ve been listening to our customers, hearing their ideas and are delighted to help them grow by investing in their businesses through our wide range of finance packages” So if you’d like to expand, update your décor or just install space-age hand dryers, call 0845 601 5959 or have a chat with your Account Manager to get some funds flowing.

GOOD BREWING MAKES GREA

T BUSINESS .

Tennent’s and the red T are registered trademarks of C&C Group

SEPTEMBER 2013 DRAM 27

We are GLM. Just as no two buildings are the same, we believe in delivering bespoke solutions for all of our clients, as proudly delivered for the Cross and Corner. We warmly wish the whole team at the Cross and Corner continued success for the future.

28 DRAM SEPTEMBER 2013

Canonmills, Edinburgh

cross & corner

DESIGN FOCUS

I

’m not in the habit of googling my own name, but when I did, one of the pictures that popped up was of Michael McGuigan, taken as part of an interview I did for DRAM many moons ago in the days when he jointly owned Edinburgh’s Human Be-In. So perhaps I was always destined to write about another of this Edinburgh entrepreneur’s ventures, namely the newly-opened Cross & Corner, at 1 Canonmills. It’s a small 1,150sq ft site comprising one larger main room, with a smaller dining room leading off it.

In the years since that interview the company Michael McGuigan has founded, The Shilling Group, and it now has six freeholds and five leaseholds under its belt, and they are all very different. They include Edinburgh’s The Fountain and Bar Kohl, as well as its latest acquisition, The Borders Hotel.

Despite the design gulf between them, Michael took inspiration from the success of his last undertaking, The Fountain, in deciding on what was right for the Cross & Corner.

He says, “When we took on The Fountain it was a notorious spit and sawdust pub that few residents in the neighbourhood would dare to enter. The area was crying out for a quality food-led bar, a place where people could meet in a relaxed environment, and The Fountain has answered that need.

“When we were scoping out the opportunity for the Cross & Corner, we identified a similar gap in the market. In the immediate

by jason caddy

vicinity, there’s nowhere that offers an individual and sophisticated pub experience and we’ve come up with a proposition that fills that gap.”

The design of The Cross & Corner is as random as his portfolio of concerns, although new isn’t a word that you’d use to describe this renovated corner unit, formerly McLachlan’s. It has a lived-in look, and I don’t think that any Festival goer new to the city would have an inkling that this bar had just opened. This was all part of the plan, of course, as the shabby chic look was all cleverly crafted by the architects and designers responsible, GLM. Says GM Paul McCutcheon, “Once we got the keys, we ripped it all out and started from scratch, taking six-weeks to complete. GLM and Touch, the design arm of The Shilling Group, devised the look and feel, and we didn’t want it to be shiny and new. We wanted a lived in look. There’s a randomness to some of the fixtures and fittings and it is certainly a world away from, say, The Fountain, which is a lot slicker, I suppose. It was always intended that The Cross & Corner be a lot quirkier.”

The unit juts out on the corner of a busy junction, and on the day of my visit was doing a roaring lunchtime trade, so in less than a month of trading, Michael’s hunch looks to have been right.

Unlike his other freeholds, there’s absolutely nothing obviously new or gleaming about the interior. It is retro trendy, and takes many of SEPTEMBER 2013 DRAM 29

its style cues from the Victorian era – especially the toilets which with all white tiles and vintage brass taps look a bit Dickensian.

This vintage look continues throughout the rest of the design in the reclaimed tile tabletops and original wooden flooring, vintage furniture and antique light fittings. It also has exposed brick walls, curios, and assorted artworks.

From the stencilled windows announcing the fact it’s a great place for a burger, glass of wine or sitting on your laptop (like me), to the of-the-moment jam jar lights with filament bulbs clearly visible in the window, its first impression is relaxed and seriously informal.

Being a corner unit there’s a lot of light flooding in onto the bar that sits along the far wall, with a serving hatch from a very small kitchen poking through one section of the back bar. The bar itself has a copper top (this seems to be a very popular interior design choice right now), and is complemented by copper lights hanging above it, plus a back bar constructed of copper piping. The exposed brick walls are set off by a strip of green tiles, in a lurid shade that is replicated in the wipe-clean vinyl banquette seating that skirts the wall of the larger room, as well as being picked up in tiny details, like the painted salt and pepper mills on the tables. Each table also has a small concave glass ornament with the table number visible through it, plus a random image – from a pair of curtains, to a couple of pigs.

This quirkiness continues across the back bar with bottles of whisky and spirits sharing the shelves with packets of filter coffee, an old pair of scales, as well as some condiments on a wall-mounted unit, topped off with a brown leather suitcase. There are also sections of old eight panel doors stuck to various parts of the walls.

All the furniture looks like it’s been salvaged, but the cobbled together look has been carefully crafted. Heavy wrought iron tables with wooden/tiled tops have been painted in bright yellow, which 30 DRAM SEPTEMBER 2013

is perhaps the most striking splash of colour. The flooring is the original wood and the wallpaper is bespoke with pictures of beer mats all over it. But even the wallpaper is faded and distressed looking.

But the most striking aspect I think has to be the ornate ceiling, painted black with gold cornice detailing. It is beautiful, and has been restored to tremendous effect in both rooms.

The dining room is tiny and the beer mat theme is kind of continued in this room, with a wall of old mirrors emblazoned with vintage wine buyer’s logos and craft brewery branding. The exposed brick and a mixture of the same type of furniture is evident in here too. This area is also served by it’s own serving hatch from the kitchen, and also has its own set of doors leading outside, so it benefits from natural light too, although nowhere near as much as it’s neighbour. There is artificial lighting too, wall mounted airraid shelter lights. Other than the eight tables and chairs, there’s nothing else in this area.

All things considered, less is more, springs to mind at the Cross & Corner, and I’m sure that Michael will be more than happy with this conclusion.

VALUE YOUR LICENCE National law firm TLT’s Stephen McGowan, a director and Head of Licensing (Scotland)

I

t never ceases to surprise me how often licensing is considered as an afterthought in general business practice and management. The vast majority of the operators we read about in magazines like the DRAM are responsible and diligent, and fantastic contributors to Scottish society. But there are those for whom the licence is sometimes low on the list of priorities or even worse, forgotten. It is not altogether uncommon to read of a business that has gotten itself into difficulties by not paying attention to the licence and the licensing system.

One of the most common examples of this relates to business restructuring or insolvency events. We have seen numerous stories in the trade press recently about premises being closed because the licence holding company has been dissolved or placed in administration and no one has remembered that the licence needs to be looked after. On countless occasions I have been instructed by insolvency practitioners appointed to look after a business caught up in a personal sequestration or a company liquidation, and the licence has been ignored. The law requires certain actions to be taken and where an event occurs, which affects the legal status of the entity which holds the licence, there are strict timescales to be observed to save the licence – typically 28 days. Otherwise the licence ceases to have effect and in most cases this means it is irretrievably lost, which can bring tremendous grief further down the line.

These issues can also arise following a simple transfer of the business or a business restructuring, where the property and corporate dimensions are fully explored but no-one thinks to take steps to secure the licence. Just because a premises used to have a licence does not mean a new licence will be granted. There are major issues to consider if you are forced to apply for a new licence, for example, are the premises up to modern building regulations?

Another issue which comes up is trading without a licence

or the correct licence. This could be: trading after the licence has been lost and not realising that it has happened; trading having taken on a premises without having the licence transferred properly; trading where there is no full licence as perhaps a provisional licence has been granted only; or worse, trading when there is simply no licence at all! It does an operator no favours when seeking a licence to have the licensing board discover that he has been trading in advance of their decision. It is also a criminal offence which could lead to a fine of ÂŁ20,000 and/or imprisonment of 6 months so there really can be no dubiety of the seriousness of this.

A third strand to this debate is about protecting the licence once it is in place. It is now incredibly easy for a licence to be revoked or suspended and this can be done quite quickly too with police, a licensing standards officer and in fact anyone at all now able to call a review of a licence. Operators must respect the licence and recognise that it is a right which is given with the burdens of responsibility, due diligence and best practice. I understand the financial pressures some sectors of the trade are experiencing as I have clients operating under extreme difficulties and I see first hand the stresses they are under. But short term gain by ignoring the obligations or duties you have as a licensee is a false economy, for you will have no business at all without the licence.

The licence must surely be the single most fundamental aspect of a hospitality business, so this begs the question why it is sometimes taken for granted. What good is a pub without an alcohol licence? An alcohol licence is not simply another tick-box or a bit of paper, it is the central pillar of that business and must be treated with respect.

For more information please contact Stephen McGowan on 0141 353 7773 / stephen.mcgowan@TLTsolicitors.com.

Visit www.TLTsolicitors.com

SEPTEMBER 2013 DRAM 31

sue says T

he joiners in Edinburgh must be having a field day – I have never seen so many new bars with so much wood... stripped wood, antique wood, distressed wood on bars, ceiling, tables... there’s nearly as much wood as there is craft beer and burgers! Nothing wrong with that – there’s obviously a demand, and I do like my burgers!

Mind you only the most brave diners would have headed along to a pop-up restaurant run by Rentokil. The menu featured oven-roasted weaver ants, BBQ zebra tarantulas and chocolate-dipped worms, salted mixed worms, BBQ mole crickets and giant black scorpions as well as sweet chilli pigeon burgers. Described by the company as the world’s first pop-up “Pestaurant”.

Fortunately it was open for only one day to celebrate the 85th anniversary of the company and not surprisingly all the food was free!

Never mind eating bugs, I have to eat my words as Robert Alexander of the Solid Rock Cafe has taken issue over the piece I wrote last month in DRAM. He asked for a full retraction and unreserved apology. So I fully retract what I said, and unreservedly apologise.

The John Walker Voyager was in Leith for a few days earlier this month and I was lucky enough to be invited on board for dinner with fellow journalists and bloggers.

However in my usual inimitable fashion I actually arrived at the wrong yacht – there was a licensed trade dinner going on, also hosted by Diageo, on the Royal Yacht Britannia. The good news is I only had to eat one delightful dinner, and the guests on the Britannia joined us on the Voyager for a nightcap – so I did manage to catch up with a few of them. I also managed to catch up with Johnnie Walker Ambassador Tom Jones who has been travelling around the world on the yacht – its a hard life! Congratulations to him for also managing to fit in getting married.

Molson Coors really seem to be cashing in on the craft beer boom. Having spent a few days in Edinburgh recently I couldn’t help but notice how many of the bars have Coors products in. No wonder Tom Cullen has got his mojo back.

The prince of darkness it seems is pretty upbeat these days. He told me, “I’m doing what I love, getting beer back on the bar.”

This month I would have loved to have been writing about Bar and Pub Month. But due to a lack of support the Daily Record (Media Scotland) have decided not to go ahead with it. Last year it was one of the biggest positive PR initiatives for the industry and I have the press cuttings to prove it. But this year despite Diageo, Belhaven and Molson Coors backing it, and pub companies giving it their support, as well as The Scottish Licensed Trade News and the DRAM, the commercial arm of the newspaper felt that the space and time writing about pubs couldn’t be justified. In fat they asked me to consider writing 27 features a

32 DRAM SEPTEMBER 2013

week for the local papers for a month. Now I know I can usually turn my hand to anything, but that really would have been too much of a commitment from my wee company. However what I will be doing in the next week is launching a new website called www.barandpubnews. co.uk and we will be putting up your news. So send it to dram@mail.com One of the very pubs I went into was the ‘Off the Record’ a pub right next to the Daily Record building. I was a Sunday Mail copy girl and was usually sent out to chase up journalists who had popped out for a wee drink between shifts. But another very popular bar for journalists back in those days was the Press Bar - from sports journalists to Editors, and printers – everyone knew it, and drank there.

Therefore I was quite sad to hear that it is up for sale – the McEntee family who have had the pub for the past 85 years are relinguishing the reigns. It’s certainly a new era – not just for the bar, but for the press too. The Online Bar doesn’t quite have the same ring.

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Round up THE CALEDONIAN, A WALDORF ASTORIA HOTEL WELCOMES NEW TEAM MEMBERS The Caledonian, A Waldorf Astoria Hotel, has some new faces in the management team. Mark Thewlis joins as Food & Beverage Manager. He previously worked at the 5 star Syon Park Hotel & Spa and other luxury and award winning hotels, including Cedar Court Grand Hotel & Spa in York and Coworth Park Hotel and Spa in Berkshire (part of the Dorchester Collection). Lynne Buckham joins as Director of the Guerlain Spa, while Grant Ferguson is the hotel’s new Executive Chef. He has more than twenty years’ experience and returns to his native Edinburgh from London where he worked at the London Olympia Hilton and headed a team of seventeen chefs.

Facilities Manager Barry Johnston also joins from Royal Bank of Scotland. They join Dale MacPhee, who was appointed General Manager of the hotel in January. She comments, “The Waldorf Astoria brand is associated with luxury and service around the world. The key to that is strong teamwork and I’m delighted to welcome our new colleagues to the team here in Edinburgh.”

It was a tale of two yachts when The John Walker Voyager yacht docked in Leith a few weeks ago. As the Voyager only takes 16 for dinner, journalists and whisky experts were treated to a fabulous meal prepared by chefs from Gleneagles, while key Diageo customers were treated to an equally impressive dinner on the Royal Yacht Britannia before joining the crew on Voyager for an nightcap. All in all a superb evening was had by all.

Graeme Barclay takes over from David Welch as GM at The George Graeme Barclay has taken over as General Manager of The George Hotel in Edinburgh following David Welch’s retirement after 40 years in the hospitality industry.

Graeme, originally from Glasgow, has been GM at St David’s Hotel & Spa in Cardiff, another PH Hotel group hotel, for the past two years.

Stephen Carter OBE and Mike Dickson have recently been appointed as shareholding directors with Prestige Hotel Management Limited.

Prestige is a privately owned company operating in the hotel management sectors throughout the UK. Prestige Hotel Management managing director, Richard Spanner, said, “Stephen and Mike have a wealth of experience and their extensive knowledge in both the hospitality and finance sectors will help the management team develop and manage Prestige’s enviable portfolio of hotels. The company has ambitious plans to be an established operator within our business sectors with an estimated annual group turnover of £20m and has currently over £100m of hotel development opportunities going through technical diligence.”

The Prestige catalogue of luxurious four and five star hotels includes the Mercure Barony Castle Hotel & Spa; Wyndham Grand The Angus; Mercure Whitekirk Hotel, Golf & Leisure Resort; Gallery Customs House; and Aberdeen Airport Hotels.

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 New Business Manager: Lynn Kelly • Advertising Manager: Martin Cassidy • Editorial: Jason Caddy • Administration: Lynn Meenagh • Production: Jill Donald Published by Media World Ltd. Subscriptions: DRAM is available by subscription for all other qualified persons involved in the Scottish Licensed Trade at the rate of £52 per annum including the DRAM Yearbook. The publishers, authors and printers cannot accept liability for errors or omissions. Any transparencies or artwork will be accepted at owner’s risk. All rights reserved. No part of this publication may be reproduced in any form without the written permission of the copyright holder and publisher, application for which should be made to the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © Media World Limited 2013. Printed

by Meigle Colour Printers Ltd. 34 DRAM SEPTEMBER 2013

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36 DRAM SEPTEMBER 2013