Dram November 2013 Issue 279

DRAM

279 DRAM MAGAZINE NOVEMBER 2013 ISSN 1470-241X

DRINKS RETAILING AND MARKETING

A winning formula: Best bar xxxxx none xxxxx dundee xxxxx • Interviewee: James Mortimer NOVEMBER 2013 DRAM 1

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. 2 DRAM NOVEMBER Caledonia 201 Best is3 a registered trademark of C&C Group. Source: CGA, MAT Volumes to 15/7/13

279 259 DRINKS RETAILING AND MARKETING

WELCOME

T

here's so much going on there is just not room in the magazine to get everything in, so be sure to keep checking www. dramscotland.co.uk throughout the month for all your additional news.

Our front cover features Best Bar None Winners, The Fort in Dundee. They were just one of the winning pubs at this year's event at the Apex in Dundee, for more pictures see Round Up. I caught up with James Mortimer this month to find out what he had to say about the state of the nation, see our centre pages, and our new recruit Fraser Wilson was out and about seeing new bars and nightclubs. There's certainly plenty opening. He also headed along to a golfing event at Archerfield, which spurred us on to have a look at the trade's best golfers. See pages 16 and 17. And finally congratulations to Ken McGown.

He has taken up a newly created role as Retail Director at Star Pubs and Bars and he is relishing his new post.

Susan Young Editor susan@mediaworldltd.com

CONTENTS

November

2013

FEATURES

12 16 18 20

SUGAR & SPICE & ALL THINGS NICE Fraser Wilson takes a look at what brands are planning to spice up your life.

Teeing up for the 19th

Who are Scotland's passionate trade golfers?

licencee interview

Susan Young had a coffee with James Mortimer at 29. Read what he had to say.

Design Focus

Kokomo, Glasgow, The Gannet, Glasgow, Meat House, Dundee and The Hill, Glasgow.

REGULARS

04 09 31

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.

NOVEMBER 2013 DRAM 3

More than just chips

O

ld Salty's is the newest eatery from Glasgow entrepreneur Lawrence McManus. The Argyle Street licensed cafe was billed as a posh chippy, but it is more than that. From the shabby chic exterior to the hand crafted seating and stained glass, the new cafe is a real mix of traditional and state of the art - especially when it comes to the fryers. Open from 7am to midnight, 7 days a week, it is already proving popular in this 'cool' part of town. He has also, at the last Glasgow licensing board, got a licence for the former Royal Bank of Scotland on Highborough Road which was purchased last year.

FAT SAMS SOLD TO LUMINAR

Dundee institution Fat Sams, has been sold to The Luminar Group by Level 2 Entertainments. This brings the total number of nightclubs operated by The Luminar Group in Scotland to four, which includes Dundee-based Liquid & Envy.

Commenting on this latest acquisition, Luminar Group’s chief executive officer Peter Marks said, “Fat Sams has been an iconic nightclub and live music venue in the city since 1983. It’s a great fit for our estate and complements, rather than competes with our neighbouring Liquid & Envy venue. Fat Sams is well invested, well positioned and has a large capacity, making it a great addition to our Scottish estate.”

Fat Sams, with a capacity of 3,000, offers a variety of music from DJs and live bands to themed events and regular student nights. The adjoining Fat Sam's live venue brings in well-known bands to grace the stage, with the likes of Amy McDonald and Biffy Clyro and upcoming performances by Johnny Marr and The Boomtown Rats.

The venue will transfer to Luminar ownership together with the 37 employees.

Have you heard?

A new, but controversial, lap dancing club in Inverness, Private Eyes Gentlemen’s Club in Academy Street, has applied for permission to open seven nights a week. The club, since its July launch, has been opening Thursday to Sunday evenings, but now it is looking to open for the full week. The issue will be decided on December 17th but has reopened the heated debate over whether such a club should be allowed in Inverness. Women’s groups and church leaders united to oppose the original application, with some accusing the club of harming the Highland way of life.

Five-star Aberdeen hotel to open and Marcliffe set to close An iconic Aberdeen hotel, Simpson's, is set to relaunch as a five-star venue, with a new name, after a £5m refurbishment.

The Simpson’s Hotel on Queen’s Road will reopen as the Chester Hotel in January, with hoteliers Gillian and Graham Wood, who own Edinburgh's luxury Chester Residence, hoping to “create something equally special in Aberdeen”.

The hotel will feature 63 classic, grand and loft rooms and two suites.

At the same time Stewart Spence, who owns 4 DRAM NOVEMBER 2013

the Marcliffe Hotel, currently the city's only 5-star hotel, has announced he is retiring, and is selling the hotel to office developers. The hotel currently employs around 180 staff who will lose their jobs when the hotel closes. The office development plans include a restaurant and spa on the site, and it has been suggested that the £90m office complex will create 1,200 jobs.

There was another jobs boost, with the news that work has started on the £25m De Vere

Urban Village Resort resort at Aberdeen's Prime Four business park. This will be De Vere’s first Village Resort in Scotland. The four star complex will comprise 148 bedrooms, business and conferencing facilities, a Starbucks coffee outlet, a restaurant and bar called the 'Victory Chop and Alehouse' and a luxury health spa and leisure club including a gym and 25m swimming pool. It is expected to open for business in the last quarter of 2014 and will create around 120 permanent jobs.

NEWS

www.dramscotland.co.uk Irish football agent, Gerry Carlile is to open a new club in Glasgow's former 212 club in Buchanan St, after leasing the premises from Lynnet Leisure. He has totally refurbished the club and has renamed it Light. It will open on November 9. Gerry, who is best known as Northern Ireland's first FIFA registered agent and one of Ireland's most recognised agents, told DRAM, "There's been great progress with the club in recent days. Plans for the launch weekend of the club are really heating up and there will be a private VIP opening on November 8. We can't wait for the official launch on the 9th."

He already part-owns a few other bars, a restaurant and a hostel in Ireland with other football players but this is his first Scottish venture.

Rusk gets the green light

The owner of the Butchershop Bar and Grill in Glasgow, James Rusk, has been granted a license for a new £1.2m restaurant in the Merchant City on the site of the former Hutcheson's Hall Hospital, on Ingram Street. He has leased the premises from owners, the National Trust.

At last month's licensing board meeting at the Burgh Court Hall, he faced stiff competition from objectors who feared the venue would add to the problem of over provision in the area. One objector saying there was concern from people who lived in the area regarding noise, littering, and anti social behaviour, adding “there's no need for it”.

It is expected to create over 40 jobs and the restaurant will have 178 covers. At the meeting James said, “Sixteen months of love for the building has gone into this. It is an incredible venue and a gold star in dining is planned for it. We will be creating a lot of jobs and an incredible experience. It will be a lot of hard work, but it will be worth it.” Speaking to the DRAM afterwards he added, “I can't wait to get started.”

Maclays buy two new outlets Bar operators, Maclay Inns have had another busy month as they continue their investment and work towards overhauling a number of bars across Scotland.

This time around they have bought Flanagans Bar in Prestwick town centre.

The bar was on the market earlier this year after going into administration, with Maclays identifying it as ideal for their estate, buying it through their Thistle Pub Company.

Managing director of Maclays, Steve Mallon said, “We believe Flanagans will

be a valuable addition to the Thistle Pub Company estate. We intend to run the business in its existing format over the short term and undertake a comprehensive refurbishment during the first quarter of 2014.”

And the company's investment doesn't stop there, after taking charge of an outlet on Clerk Street, Edinburgh.

Although licensed previously, the venue had been closed prior to the acquisition, with Maclays confirming an investment of around £400,000.

n.b. bar & restaurant

Light set to open

Hardeep Singh Kohli, the writer, actor, and Masterchef finalist has formalised his consultancy role with Glasgow's Koolba restaurant with the restaurant taking on the name Koolba by Hardeep Singh Kohli.

Hardeep has been working with the Candleriggs venue for a number of months, but made the news official in October.

This means that Hardeep will be hands on when it comes to supporting the restaurant helping to create a new menu and adding to the restaurant's offer. Its new menu features less obvious Indian dishes and during the October week, family and friends were able to take advantage of Hardeep's Curry Clinic.

A Dumfries restaurant, The Missippi Grill, that broke ranks earlier this year when its owners had it painted red and green, has been ordered to fall back in line by council bosses.

The restaurant, in a conservation area, was served with an enforcement order to redo the outside in muted off-white, ochre or stone. Council conservation officers ordered the owners to remove the paint from the exterior of the Irish Street premises.

That's after council officials judged the external makeover fell foul of planning regulations. Owners, Craig Denman and Robert McAleese, previously threatened to relocate the business to Carlisle if forced to re-paint the building. That could see the loss of 25 jobs. Mr Denman said the business was seeking legal advice on how to move forward.

NOVEMBER 2013 DRAM 5

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6 DRAM NOVEMBER 2013

Ian Cumming

Stephen Russell

NEWS

'FORTH' TIME LUCKY FOR Inverarity Morton

A

fter months of speculation Inverarity Morton (IM) completed its purchase of Forth Wines at the end of October creating in the process Scotland's largest wine company. The seven-figure deal, comes two years after Wm Morton's merger with Inverarity Vaults, and three years after George Thomson, Ian Cumming, Ewen Cameron and Alan Cramond, backed by private investors, bought Forth Wines.

The enlarged company will have a combined turnover of around £75m with a workforce of over 200.

Of the four directors from Forth Wines, two will move to IM. Ian Cumming will join as commercial director with Alan Cramond assuming the role of director of finance. Stephen Russell, managing director at IM, told DRAM, "It's fourth time lucky. I first tried to buy Forth Wines 20 years ago, then 10 years, and again last year. But finally we sealed the deal last night."

Said Ian Cumming, "It is the right move for Forth.

It allows us to move onto the next stage of our development. We needed a trade partner which we had synergy with and we have that with Inverarity Morton."

Stephen agrees, "There is some comfort in growing strong and bigger, but we didn't take a scattergun approach. Both Forth and ourselves have a similar sized wine list, and we will end up with a fantastic portfolio. Our wine portfolio is one of our biggest

selling points and one we work will tirelessly to ensure it remains unequalled on breadth, depth and value.”

He continues, "One of the attractions was also Forth's Milnathort site. This will allow us more scope to serve our customers more effectively. At the moment we handle all deliveries from our warehouse in Glasgow, which is already running at capacity. Having a second depot in Milnathort means that we will be far better placed to service customers throughout the whole of Scotland.”

For the time being the two companies will operate independently. Stephen explains, "This is the busiest quarter of the year for our business and it would make no sense to try and merge our businesses and wine lists now. That will take place next year although there is a lot of work to be done in the interim.`We have also not made a decision when it comes to the name."

Says Ian Cumming, "I look forward over the coming months to working as one team and combining the best of both worlds.”

"Our aim is to be the best supplier to the independent trade in Scotland. We have the same commitment to training, and an excellent range of wine. I also look forward to working with Donald Campbell. We haven't actually worked together before, but we have known each other socially for years."

See Stephen and Ian on www.barnandpub.tv

New boss for Scotland

Star Pubs and Bars has a new Scottish boss following Ken McGown's promotion to Retail Development Director at the company. After 18 years Ken is handing over the mantle to Gary Corney, below, who will step into his role. Gary, previously Head of Sales & Marketing Capability for Heineken in the UK, will now take on the position of Operations and Sales Director (OSD) for Scotland and the north of England.

Says Chris Jowsey, Star Pubs & Bars Trading Director, “It is exciting times at Star Pubs & Bars as we look to build on the success of our new agreements. Ken’s operational and retail expertise will be invaluable for initiatives we have planned to further enhance the support we offer our lessees. We feel extremely fortunate that Gary will be assuming the role of OSD in Scotland and the north of England.”

Says Corney, “It’s a great time to be joining Star Pubs & Bars. Heineken has big ambitions for its UK pub estate and is committed to investing in it to develop long term sustainable, quality pub businesses. I am very much looking forward to this new challenge.”

While Ken McGown told DRAM, "It was time for a change and I am passionate about this side of the business. It's all about looking at fresh initiatives that can help licensees growth their business. It's about moving forward."

Meanwhile Scottish licensees are getting the benefit of continued investment by Star Pubs and Bars in their premises. Recently the company spent £330K on transforming the former Otto Bar in Glasgow into The Hill (see design) and have also helped Frank Healey of the Kirkhouse in Shettleston with an exterior refurbishment.

ALL THE L ATEST NEWS Diageo have revealed that vodka sales in Scotland outperformed the rest of the UK, 34.5% versus 32.4%. Smirnoff is the market leader in Scotland with the brand having 66% of the market.

Spirits firm William Grant & Sons have announced a drop in profits of £1.5m despite sales increases of more than 1%. The company announced annual sales of £1.06bn up 1.4%. However, profits dropped from £126.3m in 2011 to £124.8m in 2012.

Licensees in Scotland are being equipped with a specialist toolkit to benefit from the Glasgow 2014 Commonwealth Games.

Put together by Glasgow 2014, VisitScotland and the Glasgow City Marketing Bureau, the toolkit includes logos and online banners designed to help businesses show their support for the Games and welcome visitors to next year’s event.

Under the banner ‘2014: Our Games, Our Welcome’, the toolkit also features advice on wording for marketing materials and social media activity for tourism and hospitality businesses.

IrnBru owners AG Barr have thanked the sunshine for their performance over the summer after posting pre-tax profits of £16.6m. The improved summer weather boosted sales, with an increased profit of 12.3% over the same period last year.

Things could have been a lot brighter for the company's future if a merger with drinks firm, Britvic had gone ahead. The company estimated the failed merger cost them a total of nearly £5m.

A Sky incentive by Star Pubs and Bars has already seen 50 licensees sign up to take advantage of the new television deal, just eight weeks after the scheme launched. Worth an average of more than £3000 per year to participants, the licensees are benefitting from a Sky Ultimate subscription package, in return for stocking a range of Heineken UK brands.

The deal includes commercial WiFi, standard installation and Sky HD boxes and is available to licensees who stock Fosters Gold, Heineken and Desperados beer, three flavours of Bulmers, and, where cask is on tap, up to two cask ale brands from Heineken's portfolio.

NOVEMBER 2013 DRAM 7

8 DRAM NOVEMBER 2013

BRAND NEWS

ALL THE L ATEST BRAND NEWS

Vodka

Gold in every serve

Diageo has launched Smirnoff Gold which comes in a gold topped bottle. This new flavoured vodka includes a hint of natural cinnamon and edible 23 carat gold leaf garnishing.

The company say it is aimed at the higher end of the market and Smirnoff No.21 premium vodka has been used as the base for the new drink.

The launch is supported by a £4.5m marketing campaign and is aimed at consumers seeking new flavours.

Diageo believe it will drive incremental sales into the vodka category, which is growing at 2% year on year in the on-trade.

Quintessentially Vodka gets gold Quintessentially Vodka, the ultra-premium sipping vodka has been awarded with a Gold Medal in the highly acclaimed 2013 Spirits Business Vodka Masters’ Super Premium Category.

Quintessentially Vodka is produced in one of Britain’s oldest continuous working distilleries, where each bottle is individually handled by distillery fellows wearing white cotton gloves to protect the beautiful bottle.

The vodka is crafted from the finest organic wheat and purest English water – filtered through ancient pebble beds. These artisanal practices culminate in the smoothest, purest liquid to sip, savour and enjoy.

Liqueur

New ad campaign for Sourz Sourz launched its biggest ever advertising campaign with a new TV advert called 'This is Our Shot'. The advert will focus on the popular way Sourz is consumed, whilst embodying the ‘YOLO’ and ‘FOMO’ beliefs of the target consumer. The boost in advertising has seen an innovative partnership struck with VEVO seeing the brand takeover the music video and entertainment website, YouTube channel and mobile app, sponsoring a cherry-picked playlist of the latest tracks weekly.

jagermeister spices up Jägermeister has launched Jägermeister Spice in the US. It's a limited edition expression designed to be drunk neat, mixed with cola, or taken as a shot at room temperature. It won't be available in the UK for the time being. Spice is the first major product extension in the US for Jägermeister in more than 40 years.

Relaunch for toussaint Toussaint Coffee Liqueur has been relaunched into the UK with a new-look bottle and improved recipe. The drink was first launched in the 1970s in Haiti by Anker Horn, who said he was delighted by the relaunch and the return of the drink to the UK market.

The Quintessential Brands owned label is made with high quality Arabica coffee beans and aged Caribbean rum, and will be distributed by Marblehead Brand Development.

Stout

Rum

Guinness teamed up with broadcasters, ITV last month to take over all three ad breaks within the Jonathan Ross Show. The aim was to showcase their unique findings on male friendship. At the same time Jonathan Ross did an exclusive interview with the host and Danny Wallace, author and filmmaker, and Oxford University professor, Robin Dunbar.

The interview focused on the importance of men doing “stuff” together in order to build stronger friendships, which was the subject of Danny Wallace’s latest Social Experiment, based on a research paper published by Professor Dunbar and the brand. The innovative media buy also directed viewers to the brand's European YouTube channel to view Danny Wallace’s Social Experiment.

A No.1 Rum A limited edition series of cask collection rums made in special barrels has been launched by Angostura, called No.1.

The premium rums have been bottled at 40% and aged in special casks, using a blend of carefully selected rums, aged from ten to twelve years.

The No.1 rum, was left for twelve months in First Fill Bourbon Casks. But there could be a fight for rum lovers to get their hands on a bottle, with only 9600 bottles of No.1 available globally, and just 20 cases allocated to the UK.

NOVEMBER 2013 DRAM 9

BRAND NEWS

ALL THE L ATEST BRAND NEWS

Cider

Whisky

Rekorderlig Winter Cider is being supported by its first ever advertising campaign.

The £2m advertising investment was launched October 21 and will launch across lifestyle, action sport, fashion and music channels, celebrating the return of British Winter time.

Made with apples and infused with cinnamon and vanilla, Winter Cider serving suggestions in the on-trade will focus heavily on the drink’s innovative hot serve the flavour can be heated up in one of the unique branded urns and served in Rekorderlig’s bespoke tankard with a slice of orange.

Fruit cider is one of the only categories within long alcoholic drinks to show strong growth and last Christmas the Winter Cider flavour gave Rekorderlig the highest rate of sale of packaged apple cider in the on-trade. It will be available until March next year.

Johnnie Walker gears up for Ryder Cup

Beer Heverlee launches in UK Belgian pils lager, Heverlee is to launch an innovative marketing campaign with social media, experiential and sampling activity at its core. The authentic Belgian pint is aiming to increase its presence amongst beer-lovers in Scotland, which is the first international market it is focusing on. The activity will highlight the brand’s distinctive style and provenance, showcasing the fact it is only ever brewed in Belgium using traditional methods and ingredients. Over the next few weeks, a series of pop-up Heverlee events will take place throughout Glasgow and Edinburgh, accompanied by social media engagement.

The brand will also connect with bar teams to illustrate its serve ice-cold in a branded glass then 'beheaded'.

Apparently by observing this tradition, the head of the pint stays bitter and the beer beneath remains smooth and fresh.

10 DRAM NOVEMBER 2013

Johnnie Walker will enjoy much more publicity in the coming months as Scotland gears up to host the 2014 Ryder Cup. The brand is to get its first showing on television for more than 50 years this month and brand owners Diageo are expected to increase its coverage further in their role as Official Partner to the tournament.

Diageo unveiled a £7.2 million UK marketing campaign for Johnnie Walker Red Label, but this is expected to be upscaled in Scotland as the company help promote the event at Gleneagles – the hotel and course they own. That will see the company promote the tournament and Scotland in more than 180 countries across the world.

As part of their domestic campaign, Diageo – the first Official Partner of the tournament to be announced – have hired three extra brand ambassadors to promote the drink in bars and clubs.

They will work closely with Ryder Cup Europe using the Johnnie Walker brand and logo to improve blended whisky sales,

with consumers in the UK falling by over 5.3m in the last 10 years.

The Johnnie Walker Championship at Gleneagles continues to provide a key platform for Diageo’s marketing, commercial and corporate plans in Scotland, and is likely to be paramount to activity next year.

Diageo will also work to help promote golf in Scotland, working with development agency, Clubgolf to increase participation in golf across the country. That will see the company support youth development along with a large number initiatives in the build up to 2014.

Diageo want to change the face of whisky in the UK, taking it away from preconceptions of it being a drink for dads.

Audiences will be sold the tagline “Where Flavour is King” in cinema, magazine and television adverts, the first time Johnnie Walker has appeared on UK TV screens since the 1960s.

And the reinvention of JWRL will see a new bottle and glass, along with a new serve of JWRL and ginger ale over ice.

Wemyss launch 12 more Edinburgh-based whisky makers, Wemyss Malts has unveiled a new line of single cask single malt Scotch whiskies. The boutique spirits company said the launch of 12 new whiskies was their “largest parcel” of single malts since the company started eight years ago. The malts offer a unique and contrasting appeal of the different Scotch whisky regions and reflect customer demands for high quality single cask Scotch. The latest release covers five of the regions from Islay, Speyside, Highlands, Lowlands and Campbeltown and are each named after their natural taste and aroma. For instance there is the Liquorice Spiral Glentauchers 1992; Sweet Mint Infusion Aultmore 1991 and Merchant's Mahogany Chest 1991, Glen Scotia.

Lovers of Glenlivet whisky are being given the chance to help pick the brand's next limited edition single malt release. Called the 'Glenlivet Guardians’ Chapter,' customers from across the world are being called upon to select between three single malt whiskies. They can also cast their vote on a specially devised website with the choice announced in late December, and limited run of 2000 nine litre cases released globally from February 2014.

America’s World-Class Beer

Japan’s number 1 beer, renowned for its clean, crisp taste. a super-premium world beer

After 5 successful years working in the wholesale sector, David O’Neill has recently joined Shepherd Neame as their Regional Account Manager in Scotland.

David aims to continue building on the world and craft beer phenomenon happening all over the country, with the offering of Asahi Super Dry Lager, Samuel Adams Boston Lager and Dutch Pilsner Oranjeboom in addition to Shepherd Neame’s own brands, including their recently launched Whitstable Bay Collection, a range of British craft beers.

David O’Neill, Account Manager – Scotland, Shepherd Neame m: 07809 781304 e: doneill@shepherd-neame.co.uk

The Whitstable Bay Collection is named after the traditional fishing village of Whitstable; renowned for its annual Oyster Festival, village life and unique beaches. The Whitstable Bay Collection includes a Blonde Lager, Pale Ale and Organic Ale

Judged the best draught lager in the world at the Brewing Industry International Awards, this lager takes its name from the orange tree which symbolises the Dutch royal family tree.

www.shepherdneame.co.uk

NOVEMBER 2013 DRAM 11

SUGAR & ALL THINGS CIDERS were the drink of the moment during the summer, but customer demand will move towards something with a different kind of nip this winter. Fraser Wilson takes a look at how to keep customers warm this yuletide.

I

n between the sheets of horizontal rain, the beautiful, crisp autumn air makes it a great time of year, but punters need something to warm them up. The heated winter cider I was offered during an organised walk in Perthshire last week was most welcome and made me think of other warming drinks by the pub fire and the upcoming festive season.

Traditional Christmas and winter drinks are a staple, but a new wave of creativity sees a move towards nut-based liqueurs, spice laced spirits and extracts to sweeten seasonal quaffs.

Brand consultant, Bob Taylor believes there will be a push towards warm serves, drinks with spice, and drinks that consumers see as a ‘special occasion’ drink to give them the Christmas feel.

He says, “I expect to see micro breweries move towards Christmas beers and spiced brews, with a lot of spirits companies and brewers following on from the Rekorderlig warm serve idea.

It’s all about the Christmas feel. The Christmas period is getting longer, people are out and about shopping, at fairs, events more in the run up to Christmas and they are enjoying warm serve wines and ciders.”

Marking the success and demand for their hot drink last winter, Rekorderlig have launched their first ever £2m advertising campaign for their Winter Cider.

Gemma Copping, marketing director at Chilli said, “Winter Cider is a seasonal favourite and has been instrumental in driving year round sales for Rekorderlig.”

Made with apples and infused with cinnamon and vanilla, Rekorderlig’s Winter Cider serving suggestions in on-trade accounts will focus heavily on the drink’s innovative hot serve - the flavour can be heated up in one of its branded urns and served in a Rekorderlig bespoke tankard with a slice of orange.

Kopparberg customer marketing manager, Ben Turner told Dram they too have “dabbled” with a winter serve. He said, “We have a winter variant and will be working on a winter serve, but this will largely be London-centric. We had a cranberry one last year and have dabbled in it before and will dabble in it again. It’s about making sure the serve works.”

And cider is ‘thee big thing’ this winter in the eyes of some bar managers, with Gordon Peden at Indigo Yard in Edinburgh saying 12 DRAM OCTOBER 2013

he expects to see a fight for superiority amongst cider brands this Christmas.

He told Dram, “I think ciders are definitely going to be big this Christmas.

Other cider brands will look and see what Rekorderlig did last winter to carry cider forward out of the summer months and I think they will do something similar.” He continued, “ I also think there will be a lot of spiced beer, it will be big, with Blue Moon providing their new seasonal range, like Pumpkin Ale, Agave Nectar ale, and Mountain Abbey Ale.” Blue Moon also have a limited release Caramel Apple Spiced Ale and Gingerbread Spiced Ale. We all know about the resurgence in cask and real ales, and there’s no doubt that like Halloween, Christmas is a great time for brewers to get creative.

A favourite in recent years likely to be seen at the pump in distinguished bars across the country this festive period is Theakston’s Christmas Ale. Born out of a fictional mention in US TV show, NCIS the drink was brewed as a result of this and is now a regular in pubs across the country.

The drink itself is full of generous amounts of raw materials, including pale, crystal and dark malt, a blend of hops together with raisins and cinnamon. Theakstons themselves say, “This is a beautifully satisfying ale best taken in front of roaring fire in the company of great friends.”

Scottish brewers, Harviestoun have launched a special beer full of surprises for Christmas, called Santa’s Sack. Only available in cask as a guest ale around Christmas time, this is not your typical fireside, Christmas brew though.

It’s a malty, copper ale, with a crispness reminiscent of a frosty winters’ morn. Last year the company launched their bottled, Mr Sno’balls and like many brewers, seem to understand the push for a good Christmas drink.

Christmas-themed cocktails have been created from scratch, whilst twists to existing cocktails have seen a Santa hat put on just about everything. Christmas themed real ales, winter berry ciders, spiced based spirits, specially packaged products – it’s definitely that time of the year.

SPICE & GS NICE...

So as the big coats are excavated from the wardrobe and pubs and bars begin to serve traditional, festive beverages, mulled wine will soon be served at Scottish bars again. It’s hot and spicy, and is no longer just a drink to be had off piste on a skiing holiday. It’s a sociable, winter drink readily available in farmers markets, Christmas fairs, and now bars.

Places like Booly Mardy’ and the Big Slope in Glasgow’s West End were a mainstay of warmed ‘gluhwein’ last year and will be doing the same again this year.

Chef at the Big Slope, Thomas Preston, who made the bar’s mulled wine last year told us, “It was a big seller for us last year and people were coming in especially for it. And even if they didn’t, once they saw we were doing it, they would try it. We were going through about four litres a day.

“We are planning on doing our own cider in house this year. We are planning on starting to serve it earlier this year as well, we’re getting the weather for it already, and people like to sit outside on a nice crisp, dry night with a big warm mug of alcohol.

“We’re seeing a lot of darker German ales being served, kirsch lagers as well, and there may be an opportunity to do warm cherry beer. It’s all about spice and warmth.”

Getting in on the mix are Diageo, who have launched their Smirnoff Gold, laced with cinnamon. The gold topped bottle is aimed at the higher end of the market and comes with a hint of natural cinnamon and edible 23 carat gold leaf garnishing. At Diageo’s winter briefing in London recently, Smirnoff brand manager, Jessica Lace said consumers were not being “inventive enough” when it came to the type of serve they have with their vodka, with 48% of UK Smirnoff drinkers choosing Coke as their serve. And they have been trying to persuade consumers to be a bit more adventurous with their latest TV campaign for Smirnoff the ‘Apple Bite campaign’ which suggests you try vodka with lemonade and apple juice, and of course these flavours also go with Smirnoff Gold.

The company is also suggesting a new spice serve to a firm favourite Johnnie Walker Red Label. The new serve of Johnnie Walker Red Label and ginger ale, ‘Johnnie and Ginger’, is accompanied by a new bottle and glassware. The natural warmth from the whisky is added to by the spice of the ginger and is aimed predominantly at the 25-35-year-old market, there will be a heavy on-trade presence and it is being backed by a new advertising campaign that will see the fine figure of Johnnie, top hat, cane and all, return to our screens for the first time in 50 years. The on-trade will also see new high quality point of sale and serving suggestion.

Maxxium and the Famous Grouse have their own take on this with

their bottled Ginger Grouse. They have created a winter serve, Mulled Ginger Grouse, to tackle the colder months.

Crabbie’s the UK’s number one selling alcoholic ginger beer, has seen its product range extended with the launch of a brand new variant, Crabbie’s Spiced Orange. The new variety will mark one of the brand’s first product developments since the launch in February 2009, designed to bring an exciting new variety to the brand whilst still targeting the core Crabbie’s market.

Crabbie’s Spiced Orange combines the Original Crabbie’s Alcoholic Ginger Beer with natural infusions of orange and delicious spices to produce a 4% ABV liquid that delivers an appealing and sophisticated citrus taste served over ice with a slice of orange.

A spokesman for Maxxium told us, “The Christmas period is a great opportunity for bars to entice customers with a seasonal cocktail offering. It’s important for a drinks list to include classic cocktails using premium brands, doing so will encourage consumers to spend more on great tasting drinks. It’s also important to keep your cocktail list fresh and innovative.”

Sales of red wine too will get a boost – not just as the main ingredient of mulled wine, but drinkers tend to switch from white wine to red during the winter months. Cameron Homewood, bar manager for the Classroom Bar in Nairn, said he expected to see a large increase in the amount of red wine in the forthcoming weeks. He told Dram, “I don’t think we’ll do as much rose wine, but we’ll see a huge surge in red wine.”

He continued, “We also do our own cocktails and we’ll move away from elderflower and lemon based cocktails, to more homely, comforting cocktails, so a lot of spices, ginger and things like that.”

General manager at the The Hill in Glasgow, Mags McLaughlin said they would be putting an emphasis on winter drinks, with the bar making up their own hot drinks in house, including mulled wine.

She added, “There will definitely be a lot more spiced cocktails and spirits being asked for. Jagermeister, tequila, spiced rums and red wine will all increase for sure, and it all comes from the idea of being cosy and warm. People like to feel that way at Christmas and their drinking habits reflect it.”

So the consensus seems to be that the flavours, scents, senses, memories evoked from a bite of Christmas cake and Christmas pudding are the flavours consumers want at this time of year. Spicy, boozy, fruity, punchy flavours that warm the palate and the soul.

Flavours and drinks that make you want to sit in front of the fire, cosy, relaxed, comfortable in the company of those that help them create great memories.

Whether that’s a roaring fire pictured in the mind thanks to a warm serve or spicy drink, or whether it’s an actual fire, well that’s down to the customer.

NOVEMBER 2013 DRAM 13

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TEEING FOR T

The Spanish Crew

Following on from the recent Caledonia Best Golf Challenge in Spain, the DRAM decided to ask companies up and down the country, who organise golf events, who the best golfers were in the trade. From the best handicaps to the most frequent players... here are just a few of them!

T

he names supplied included David Wither of Montpeliers in Edinburgh, Billy Lowe of Saltire Taverns, Jim Tullis of Duddingston Leisure, James McGroarty of Dumbarton's Abbostford Hotel, Peter Hilley of The Big Shop in Glenboig,Alan Saunders of the Crown Bar in Bellshill, Chris Crozier of The Georgian in Coatbridge (brother Brenden was on holiday) Brian MacDonald of The Retreat in Perth and Fiona De Bries of the Russell Hotel in St Andrews. Here's what they had to say to our Q&A.

What is your handicap?

David Wither: 13 James McCroarty: 1 Alan Saunders: 5 Peter Hilley: It's at nine-and-a-half but it could maybe be lower, we'll see.

CHRIS Crozier: I got down to 14 for my handicap about two years ago which was the best I've been at, but my brother Brendan is quite tasty at the moment.

Brian Macdonald: It's 20 just now, but I did have it at 14.

Billy Lowe: 10 Fiona de Vries: 2 Jim Tullis: 5.6 - 6

How often play?

do

you

David: A couple of times a week.

James: Sometimes I get out twice a week, sometimes you just can't make it out.

Alan: I play about three times a week.

Peter: I play twice a week.

Chris: I probably get out about once a week, but I play in the Vinters every Thursday with other publicans.

Brian: I

16 DRAM NOVEMBER 2013

usually play about once a week.

Billy: As often as possible.

Fiona: There are times I play every day of the week if time and weather permits, but maybe about three times a week on average. During competition season though, I'm out maybe nine times a week.

Jim: Once a week in the winter and twice a week in the summer weather permitting.

What club member of?

are

David: Archerfield James: Cardross Alan: Bellshill Peter: Mount Ellon Municiple.

Brian: Archerfield Billy: Archerfield Fiona: St. Rule Jim: Archerfield Links

you

and

a

Townhead

Is it your main hobby, or one of many?

David: It's my main hobby.

James: Main hobby.

Alan: It's definitely my main hobby.

Peter: Yes, it is one of may main hobbies.

Chris: It's a great hobby, but I try to get along to the football as well.

Brian: I do a bit of motor cross as well, so the two of them are the main ones.

Billy: It's one of many.

Fiona: I curl for Scotland as well, but golf is definitely my main hobby.

Jim: Main hobby.

Do you take seriously?

it

quite

David: No. I love it, and it frustrates me to death, but you've got to keep things in perspective.

James: A few years ago I used to take it seriously, but not so much now.

Alan: I do. I like to enjoy my game, but I take it seriously.

Peter: When you're playing well, you can't beat the feeling and I'm playing really well just now, which is great.

Chris: I get quite competitive.

Brian: Not too seriously Billy: Yes, I did have a handicap of nine, it's now 10, so my ambition is to get back to 9.

Fiona: My competitive golf I take extremely seriously, but it's a bit of both when I'm playing socially. I'm a very big golfer. I was a junior internationalist for Scotland, I've won the senior internationalist title twice in the last few years, I'm part of the selection committee for Great Britain and Ireland for the Curtis Cup. I want to practice for my competitions, but I make sure to enjoy my game too. It can be all about socialising and the camaraderie though.

Jim: Depends who I’m playing against!

Is there a rivalry between industry peers?

David: Not really, apart from when I'm playing with Billy Lowe and then there's real rivalry.

Alan: It gets taken quite seriously and it's a good bit of banter to get one over on someone from the industry.

Peter: It's taken quite seriously though, there aren't too many fun games. I play in the Vinters' game every Thursday, which is an all publican group. If you've a wee wager on in a four-ball, there's £25 a game up for grabs and bragging rights as well of course.

Chris: It gets quite competitive, especially if there's a wager involved – that's most of the time to be fair.

Brian: It's competitive. The guys are competitive in business and the same with golf. There's no animosity though, it's all good banter.

G UP THE 19TH Billy: Yes, friendly rivalry but we (David Wither and I) are still trying to get one over on the Blairs (Colin & Kenny)... if only my partner David would practice more! If we keep losing I'm going to suggest that we mix the teams up and I play with one of the brothers. Seriously though, David and I have a great time playing golf, we have so many laughs Fiona: Not too much. There's good camaradarie.

Jim: YES – especially against Billy as I can never get a hold of him!! David who is usually my partner, Ian Norman when he is in town, always hard to beat with his dodgy Handicap! Jim Grierson is hard to get onto the golf course as well, but when you do Jim is an accomplished 24 handicap, he has to pack in the football though as he is getting too old for that now!! John Gilligan, who I had the pleasure of partnering at the Caley Golf Day, great golfer with an honest handicap! Graeme Arnott, very hard to beat of his 12 handicapper but great partner to have on your side!

John Gemmell is deadly from 100 yards in, if he ever gets there!! He has one of these wedges called the magic! If you can put him off his tee shot, then you’ve got a chance! Think he was a junior champion somewhere in a previous life!

Is it good for business?

Chris: It's a great way to get out there and socialise, but it can be a really good networking opportunity. You meet a lot of operators, licensees and folk from the breweries and it can be a really good chance to talk shop. It's a good chance to speak to other publicans and things like that.

Brian: It's good for business, you pick up a lot of information and it's good to see how the other guys are getting on at work, what's working, what's not. The brewers days are great days.

Billy: Yes, and the great thing is a lot of them are charity events. The BEN also does them really well. We get to play some great courses and also is great opportunity to meet everybody from managers to owners.

Fiona: The corporate events are very good for business and a great networking opportunity. It's good to get out there and meet others.

Jim: Yes if you are invited to the right event!

Favourite course played/ Dream Course?

David: Loch Lomond on a nice day James: Loch Lomond. It would be a dream course to play, it's magnificent there.

Alan: I played at one of the Disney course's in Florida with my son just there.

Tiger Woods shot a 62 course record at it.

Kingsbarns would be a dream.

Peter: Kingsbarns at St Andrews

David: It's great for chatting through business and meeting other people from the industry.

James: You get good contacts and it's a good way to network if you play in the industry events or with guys from the industry.

Alan: Playing against guys in the trade is good and competitive, it's a good way to catch up with folk and hear about what's going on in the industry.

Peter: It's good to get out and talk shop and hear about things going on you didn't know about. You can hear about deals and prices from the Brian other publicans, and that's good for McDonald business.

Chris: Queens Course, Gleneagles and Augusta.

Brian: Nairn West and my dream course would be Kingsbarns Billy: I love Kingsbarns, after Archerfield of course. My all time dream course is Peeble Beach in California, but I have just achieved one of my ambitions and that was to play Liberty National in New York.

Fiona: Pebble Beach or Augusta.

Jim: Dream course to play would be Augusta. Not played yet!! Susan, can you organise that for me please?

Most Memorable golfing moment?

David: Any round beating Billy Lowe is very memorable James: Bayhill with my dad in Florida Alan: Playing Kingsbarns Peter: My best round or memory would be winning the competition at Dunbar, which is a great course as well.

Chris: Queen's Course at Gleneagles with Brendan, our other brother Michael, and my dad.

Billy: My memorable moments mainly consist of me winning the match at the last hole!

Fiona: Being part of a winning European team in the seniors. There were 16 countries there and to win was fantastic.

Jim: Still to happen I hope!

Peter Hilley

Billy Lowe

James McGroarty

David Wither NOVEMBER 2013 DRAM 17

A multi-tasking entrepreneur LICENSEE INTERVIEW

James mortimer is one of the movers and shakers in scotland's licensed trade and He is just as vocal as ever. Susan young reports

P

eople these days say the licensed trade is lacking in characters. That may be the case, but James Mortimer the entrepreneur behind Lynnet Leisure, very definitely is a character. I have known James and the Mortimer family since the year dot (2001 to be precise) and our first interview took place in Opus on Glasgow's St Vincent Street, one of Scotland's first late night cocktail bars and restaurants.

So it was time for a long overdue catch up and once we had synced our diaries I headed over to his flagship venue, 29, to have a chat. As any of you who have ever tried to have a meeting with James will know, it doesn't come without its interruptions.

From dealing with officials over access to 29 with regard to the MOBO awards – 29 secured the aftershow party - to editing a master-plan paper for Glasgow regarding the future of Glasgow City Centre, James can certainly multi-task.

What amazes me is that he is still as passionate as ever about the Scottish licensed trade, and also, despite what he tries to imply, is as hands on as ever. “I've really retired from the business. The girls run it now,” he tells me, just before he gives one of them a string of instructions. And he certainly is fortunate to have four of his daughters actively involved in the business – Lynn, Jackie, Christine and Annette. He tragically lost, Donna his youngest daughter, to skin cancer two years ago. Since then he and his family have set up the Donna Mortimer Ballantyne Charitable Trust, and have raised millions, not just for the DMB Trust but also for other local charities. In fact an event at 29 just raised £119K for STV's charity appeal in September.

He is not reticent about using his contacts to help raise awareness of the charity. He managed to secure JLS for this year's Donna Ball and recently Sir Alex Ferguson cut the first soil at the new cancer hospice wing at East Kilbride Hospice that the DMB Trust is helping fund. He says, “Cancer is a horrible disease, it affects every family.”

It is surprising that he manages to make so much time for fundraising when he is so involved in the business, which doesn't just extend to the licensed trade where his brands include 29, One Up, Rogano, Hamilton Palace, Bread & Butter and more. He has a commercial property portfolio too, and sold a chunk of it to Lothbury Investment Management earlier this year. But he has not, he tells me, sold Rogano. Says James, “I sold offices and retail space on Buchanan Street. As we had too much investment in this area, but I would never sell The Rogano, it is too close to my heart.”

As the sale went through it was also revealed he had received planning permission for his proposed hotel and leisure 18 DRAM NOVEMBER 2013

development at Royal Exchange Square. It's still very much at the early stages, but James is hopeful that it won't be too long before his plans bear fruit.

However, he is also determined to see something done about the lack of footfall in Glasgow City Centre. He asks, “Where have all the folk gone?” Then suggests that the retail parks, Braehead, Silverburn and The Fort, have drawn people away from Glasgow city centre. He also believes strongly that if shops in the city centre stayed open longer the hospitality industry would benefit.

Says James, “If people stayed out to shop, they would also eat out and use bars and pubs to socialise. Instead they are going home to eat or they are eating early and are going home by 9pm.”

He cites the recent Rod Stewart concert at the new Hydro, “Twelve thousand folk were at the Hydro and hardly a handful came back into the city centre. The city was dead. The Council has to think about transport links from The Hydro into the city centre – an express bus going along the Clydeside would help.

Similarly the recent Celtic/Barcelona match coincided with Jesus Christ Superstar at The Hydro – so there must have been in the region of 75,000 folk around – but again they didn't come into the city centre.” He continues, “We all have a PR job to do.”

James also believes that there are too many licences. “Overprovision is a real issue in Glasgow. We don't have the population to support as many licensed outlets. London is so far ahead of Glasgow it’s unbelievable, but that's because it has more than 8 million people there. We have under 600,000, yet we have more shopping malls than the West End of London.

He says, “I've been all over the world looking at things. I look at the whole business of hospitality, and this industry is one of the world's biggest employers. In Scotland we have improved our service and our outlets and we have some great hotels. But there are still casualties and jobs being lost in the pub industry every month and that needs to halt. We all need to work together to achieve this. How do we get people out socialising? We need joined up thinking. There are things that could be done very quickly, for instance, all these empty offices in Glasgow should be turned into flats. If we had 10,000 more flats in the city, this would make a huge difference to the city centre economy.”

“We also need a tourist attraction at the Clydeside, and we need to put a roof over half of Buchanan Street and persuade shops to open later at night.”

One thing is for sure, once James gets the bit between his teeth he is not one for letting go. He's certainly got his finger on the pulse, and keeps his daughters and the rest of us on our toes too.

NOVEMBER 2013 DRAM 19

20 DRAM NOVEMBER 2013

West Regent Street, Glasgow

kokomo DESIGN FOCUS

THE Glasgow club scene has a new player with the opening of city centre club KOKOMO on West Regent Street. Fraser Wilson went along to see the venue for himself.

G

lasgow's club scene remains full to the brim. But, with the increase in the number of late night entertainment licenses for bars across the city, standing out from the crowd and appealing to customers is now harder than ever.

The latest venture from the owners of Bamboo and Bunker, KOKOMO is geared certainly a 'classy joint'. They say the club is a new interpretation of the nightclub and bar concept offering "bar, club, music and bites".

As you walk in through the glass fronted double doors on West Regent Street, a high finish black tiled step stands out with gold lettering of the club name, before a feature wall takes your eyes from the ceiling down the winding stair case to the club entrance.

An array of wooden K, O, and M letters, different shades and sizes, make up the impressive wall, which grabs your attention from the moment you step inside.

As you come down the stairs into the club, which was designed by

Surface ID, a warm, gold glow greets you. Broaching the threshold further, the eye is taken to the right of the room, as three cage like, wrought iron booths dominate one half of the room, reminiscent of something from an extravagant Vegas club.

To the left a long, sweeping L-shape bar draws the eye to the back of the room. As you turn to the left, there is a large seating area which includes unusual mirrored prism shapped posing tables, a fitted seating area, which is lavishly upholstered in gold. The seats give feature light gold leather trianglular panels rising like a sun from the black leather base of the banquette. Behind these booths, white, 3D diamond clad wall features are lit by spotlights, with a light beige wallpaper supporting this.

The kitchen and service area to the is also located in this area, and renowned burger specialists, Buddies, has been tasked with supplying the burgers. The area is quite unassuming.

In contrast there is a spacious dance floor, which definitely stands NOVEMBER 2013 DRAM 21

James Martin

Bsc MRICS

Project Manager Quantity Surveyor Construction Consultant

Kokomo Delighted to contribute in the delivery of this fantastic new club venue for Glasgow.

Wishing Kokomo the very best for a successful future. m: 07977453119 e james.martin@wtnet.co.uk 103 Milngavie Road • Bearsden • G61 2EL

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www.abbycleaning.com 22 DRAM NOVEMBER 2013

out, surrounded by benches and tabled booths.

The main features of the room are the pillared, circled booths, with customers having to walk round, away from the main dance floor, to gain entrance to them. These provide a secluded seating area, and again have a highend luxury feel with gold leatherlike uphostery, and dinky silver stools with small round reflective tables.

The Parlour VIP is situated further through, and offers revellers a more private area to enjoy their evening. The sultry decor is complimented by high-end spirits and Champagne. Access to this comes at the end of the long, main bar, with a compact, well-lit corridor taking customers towards the VIP area on the left and the toilets further down on the right.

The Parlour includes two seated areas, its own bar, sound system and intimate party atmosphere. Dark wooden floors merge with dark leather booths, offset by silver barrel like stools and vibrant red cushions.

Squared shelving, well lit and with a full back mirror and spotlights, house expensive bottles of Champagne, and mirrored panels on the ceiling feature red strip lights. Detailed wood panelling offers an element of interest and texture to the walls, whilst the sizeable floor space allows for groups to mingle and dance.

Throughout the venue the lighting is subtle, but yet manages to highlight the clubs distinctive features.

Back in the main room, to the right of the DJ booth, more seating is available, with a punchy purple wallpaper and paint coating the ceiling, whilst a number of lights provide a feature for dancers, as they strobe on and off during the DJ set.

The creators here have produced a spacious, easy to navigate club, with a large dance floor and plenty of seating.

There is no doubt about it this is a club which has some unusual features. It offers a modern take on art deco, with its use of shapes and colours, but offers a great space - combining comfortable seating areas with enough room to enjoy a dance too. Glasgow's club scene could have a new heir to the throne.

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jc upholstery Good luck to everyone at Meat House Bar and Grill.

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www.jcupholstery.co.uk Fraser Wilson takes to dundee's west end to see its newest venue, the Meat House.

A

city famed for its cartoon characters, DC Thomson printers, and more recently its sterling contribution to the global computer industry, Dundee is not a place that shouts noisily about its culinary wares. But that could be about to change with the investment into the city as a knock-on effect from the V&A development. The buzz surrounding the city's future has seen the introduction of the Meat House Bar and Grill on Perth Road.

The brainchild of the proprietors of Henry’s Coffee House in the City Square, the west end bar and grill is a far cry from anything else happening in the city.

Family partnership Martine and Jonathan Horne, and Darren and Candice Hickey pulled their resources and skill sets to create the restaurant, with a turnaround of 11 weeks from purchase to opening.

Martine told Dram, “There has always been room for a steak house in Dundee, it's quite an untouched market in terms of high class And in terms of getting a good steak, I'd say we ully selected Carefully locally Carefully selected locally selected Matured locally traditionally Matured Matured traditionally on the traditionally onHandled the on the by Handled time served Handled by time skilled served by timeskilled servedeateries. skilled are the only specialist place in the west end.” produced stock produced produced stock stock bone bone bone butchers butchersbutchers Not only is there now a specialist restaurant, but a “funky, trendy Carefully Matured Handled by venue”. With a background in property, Martine told us none of selected locally traditionally on time served the foursome had any experience in the restaurant industry, with produced stock theDundee bone skilled butchers Darren and Candice running Henry's in the city centre.

206 Strathmartine 206 Strathmartine 206Road, Strathmartine Dundee Road, Tel: Road, 01382 Dundee Tel: 819417 01382 Tel:32 01382 819417819417 32 32 Providing for 130 covers, the space at 2-8 Perth Road made use e, ethergate, Dundee Nethergate, Tel: Dundee 01382 Dundee Tel: 201342 01382 Tel:|01382 201342 221 Brook 201342 | 221 Street, Brook | 221 Broughty Street, Brook Street, Broughty Ferry Broughty Tel:Ferry 01382 Tel: Ferry 480125 01382 Tel:of01382 480125 480125 an unused university building, directly across from the city's Art College. And in many ways the refurbishment of the abandoned building is in itself a work of art. The design work was carried out

by Darren's firm, Fair Dev Contracts with much of the hard labour also carried out by his company.

206 Strathmartine Road, Dundee T: 01382 819417 Sitting at the bottom of Perth Road, the building stands out with Nethergate, Dundee T: 01382 201342 a dark mint green front, finished with copper cow skulls and lettering. The impressive sign work is thanks to Forbes signs and 221 Brook Street, Broughty Ferry T: 01382 480125 local artist, Paul Toppin who used copper and bronze to finish

It’s a matter It’s aIt’s matter ofataste matter of taste of taste

www.scottbros.co.uk www.scottbros.co.uk www.scottbros.co.uk

www.scottbros.co.uk

24 DRAM NOVEMBER 2013

Perth Road, Dundee

Meat House DESIGN FOCUS

the work. Two large, glass windows sit uninterrupted allowing for light to flood the impressive space, whilst to the left an outdoor decking area provides space for 30 covers.

Upon entry the eye goes straight to the back of the room, where a long, wooded bar, topped off by an impressive overhead metal gantry, adorned with spotless glasses and a vast variety of wine bottles captures the eye. With a large wooden front, the bar is contrasted by impressive hair covered cowhide panels, with light tan and white hide offsetting the dark walnut bar finish. The impressive bar is framed and supported by shiny white tiles, that reflect the natural light well.

To the right, two booths with dark brown leather seats are accompanied by handmade tables, put together by Darren and his team at his workshop, using wood from Timbmet. These are lit thanks to low hanging ceiling lamps, which catch the eye and take them away from the wall space.

Darren told us, “Most of the furniture you see in here was designed and put together by us. It was a cost thing really, we couldn't afford to draft in a designer and we felt we had the capabilities to do it. “We're not looking for a pat on the back, it's what we do. But it is nice to still be there when people say 'they've done that well' and 'that looks nice'. A lot of the time on jobs the owners get the praise.”

The plain, yet stylish front door was also finished by Darren, who “knocked together” a lengthy door handle from metal from his workshop just in time for the opening night on October 5. To the left in the main room sits a long breakfast bar with stools supplied

by Nisbets, behind which three two-seater tables meet the side wall, sitting below the in-house made wooden ceiling feature.

A space then provides more light to come in at the double doors which lead onto the decked outdoor area. To the right, a table with bench and seats allows for six people to sit comfortably, snooping to the side to see what the bar staff are up to.

Through to the right of the bar another, amply seated room adds to the indoor cover, which – including the downstairs area, perfect

for private dining – provides for 100 diners. The well finished room is simple, yet stylish with light coming in from the main street through a sizeable window.

The main seating on the back wall is a bench finished with cowhide sourced and finished from Satelleit Browns and J&C of Bellshill.

The dark mint green colour from outside continues through the building, interrupted by stylish wooden furniture, a handful of playfully coloured metal seats, and the impressive handmade tables.

A feature running throughout the building is the mixed wood combinations, seen no better on the impressive feature wall running from the ground floor ceiling to the basement, via the stairwell. This too was designed and put together by Fair Dev Contracts, with Darren having a vocal input on the work as it developed.

Black walnut, aged oak, and white ash were just some of the woods used throughout to varying degrees. Buffed and sealed, stripped back, roughed up, used en masse, or sparingly, the different use and effects are impressive. The full wall feature is replicated throughout the different rooms on the ceiling, offering the ideal place to fit and fix classy, minimalistic light fittings and spotlights.

Down stairs is a more grown up area, with private, large booths utilising the dark brown leather and various woods to good effect.

This slightly darker, moodier room is ideal for large groups and private functions.

Back up stairs to the impressive bar designed and assembled

by Revamp Fabrications, the dark walnut bar top is offset by an impressive gantry and clean cut back bar, awash with high-end brands ideal for the specially devised cocktails, put together to compliment the menu.

Dundee may not yet be a place to shout about in terms of quality restaurants and steak houses, but it's getting there. And thanks to the help of his friend, Steve Graham at Mannerview Hotels, who offered advice, contacts and support when needed, Darren thinks the Meat House may not be too far off topping the list.

NOVEMBER 2013 DRAM 25

26 DRAM NOVEMBER 2013

Byres Road, Glasgow

The Hill DESIGN FOCUS

SO much has been made of Glasgow's Finnieston area recently that people could be forgiven for forgetting about everything else going on in the city, particularly the West End. The DRAM reports.

T

he Hill on Glasgow's Byres Road sits in a very prominent position. Previously Otto Bar and prior to that The Rubyiat, the venue closed in October last year and has sat untouched for a year. But thanks to a £330,000 Star Pubs and Bars refurbishment and a new lessee in the shape of Audrey McCraken and the Inc Group, the new venture sees a cutting edge contemporary-styled bar take pride of place in the vacant space. Renamed The Hill as a nod to its Hillhead location, the venue aims to provide outstanding food and drink for young professionals in the West End. The outside of The Hill has is now grey and teal blue, with large windows and large, black canvas awnings and it also boasts an outside area which has prominently display windbreaks which publicise the name of the bar.

Mark Brunjes from CM Design who carried out the re-design told DRAM, “There were several challenges involved with the build. It was all about maximising the space. That included repositioning the toilets, flattening a raised floor, adding new windows, and unblocking two windows that were filled in.”

The result is a light and airy bar which is both relaxing and comfortable. It's all on one level, and as Mark explains, “I went to London with the vendors to see the other bars they have, which are different. They have a more domestic, front room like feel and that's what you get with the Hill, it's going away from the norm.”

He's right it does have a front room feel. When you come in there are a couple of sofa's to the right – a chesterfield and a gold uphostered sofa, with small coffee tables, a brass standard lamp and a couple of leather pouffees. The walls here have been left exposed.

To the left the first thing that takes your eye is the feature wall – respendent in dark red and gold designer wallpaper adorned framed black and white pictures of Glasgow taken by Martin Gray. Beneath the pictures there is some fixed leather seating and dark rosewood tables and there are also booths on the window wall and some scattered tables too.

The L-shaped bar stretches almost the length of the room and has a stainless steel top and instead of being supported by wood panelling it sits on reclaimed wooden doors, painted white, and complete with door knobs, for hanging your coat NOVEMBER 2013 DRAM 27

Wishing Star Pubs & Greenwich-Inc every success with The Hill Contact Mark Brunjes: 0141 341 0343 or mark@cmdesignconsultants.com

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Amarone

Epicures of Hyndland

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We are a small family business and you can be sure of receiving both excellent services and extremely competitive prices.

In addition, we have a wealth of experience to call upon and are passionate about providing first rate bespoke catering solutions to all of our customers.

Proud to supply The Hill, and we wish them the best of luck for the future.

7 Castellian Road | Sunderland SR5 3BE T: 0191 511 8709 www.sdccateringservices.co.uk 28 DRAM OCTOBER 2013

on. It's certainly quirky. High-end, distressed leather stools, look so comfortable you could imagine sitting at the bar all day.

The back bar looks like a large shelving unit you might find in a large house – featuring regular sized boxes framed in rosewood, but backing on to a painted white wall. The first two shelves contain the all important bottles, while the top shelves are awash with knick nacks, from a small globe to an interesting bottle or two clocks and books. There is even a framed picture of a dog which I am told has sentimental value to the licensee. Above the bar the teal colour is continued, and this is used in accents throughout.

The middle of the room has three high posing tables, each sitting two people on comfortable high, brighly uphostered stools, while dining tables are arranged underneath the windows. The kitchen now sits at the back of the main room, almost peeking into the bar, with a bright yellow front and service openings allowing a glimpse into the hard work taking place behind the scenes.

There are no curtains instead there are wooden, made to measure blinds which will prevent diners getting blinded by the sun in the summer, but which also bring warmth to the room in the winter.

Says Mark, “I'm happy with the end product. I think it's a different look and feel to a lot of things going on in the area just now. I've been disappointed recently that things on Argyle Street are using the same stuff and replicating what's been there before or what's nearby. Here it all about reclaimed, recycled material, exposed brickwork and ceiling work. I do think the Hill is different from what else is around at the moment.”

Certainly what is new at The Hill is its revolutionary cocktail dispense. The only other one is in place at Soho Home in London, and this is the first Scottish installation. Says General Manager Mags McLaughlin, “The Hill is the only bar in Scotland to offer cocktails dispensed on tap using this technology. Staff make up the basis of cocktails where possible and seal them in an airtight bag.

These are then stored in the cellar and attached to a pump just like a keg of lager would be. At the other end, the bartender pulls this through then tops up cocktails with ice, prosecco, champagne or whatever is necessary to make the best drink, quickly.”

It's also the first bar in Scotland to boast Heineken Super Chilled fonts, which are quite striking on the bar.

Part of the ethos for the venue is to offer something back to the area that includes supporting local producers and suppliers.

Formerly chef at the Two Fat Ladies for seven years, head chef, James McSheffrey comments, “It's a combination of supporting local businesses and getting quality as well. Everything will be as fresh as possible and of great quality.”

Mags concluded, “I love New York and I think this place has a really nice Greenwich Village feel to it. We haven't sacrificed space, food, quality, or design and I think the finish and service is ideal. If you get the design and layout, products, and staff right, then you're onto a winner.”

Certainly The Hill is a comfortable, trendy, sultry and very appealing.

It is definitely a place to check out.

Argyle Street, Glasgow

The Gannet DESIGN FOCUS

GLASGOW'S Finnieston is one of the most up and coming areas of the city Fraser Wilson went to check out the latest edition to the strip, the Gannet.

B

arely standing when they took charge of it almost two years ago, the Gannet on Glasgow's Argyle Street is now the proud home to chefs-come-businessmen, Peter McKenna and Ivan Stein.

In fact, when they took over the former shop, it only had three walls and was in a poorly state after eight years of abandonment.

Now it is a far cry from the derelict ruin they bought. The classy looking bar and 60 cover restaurant bears testament to the duo's perseverance.

“It was in a really bad state, it had three walls and needed a lot of work,” Ivan tells Dram. “We liked the area and got started in terms of trying to make it happen here.

“We looked at Byres Road, but it was too expensive, then we got a tip off from John MacLeod who runs the Crabshakk about this place. It has taken us about two years to get to this stage and it was definitely a bigger project than we first thought.”

Located in a 108-year-old tenement building, the grade two listed building lends itself perfectly to the rustic-chic surrounds of the vibrant area. Sandwiched between the Kelvingrove Cafe and Ben Nevis bar, the front of the building is smart with large windows of spotless glass that allow light to flood the long main bar and restaurant area. This smart look sets it apart from the shabby chic, vintage, almost worn appearance some of its neighbours have.

Everything about this refurbishment is aesthetically impressive.

Upon entry you are met with a stunning, broad wooden bar to the left, offset by the clean, well-lit back bar, with mirrors reflecting the light that comes in from the street outside.

Hanging lights with metal cone-like light shades hover above the bar, with ledge and stools to the left of the bar hugging one of the main windows – the ideal vantage point for someone wishing to watch the world go by.

The well-laid out, sizeable back bar shows off the impressive brickwork as it runs to the ceiling. There is an almost, New York loft conversion feel to the main bar, with the exposed high ceilings showing off the pipework and ducts.

To the right, handmade wooden tables fill the gap between bespoke chairs and upholstered benches, with fine wooden cladding meeting the exposed brickwork walls that run to the ceiling.

You continue into the main hub of the room, split with two large black pillars that act as a natural divide between those looking to eat in the bar and those just hoping for a drink. A little further on on your right hand side some two seated high tables allow for more casual eating and drinks, with another ledge and bar stools which lie well-lit under the mezzanine.

This offers prime example to see, hear, and smell the wares of the kitchen, catching a glimpse as the well-dressed staff bring plates of scrumptious food for their discerning customers.

Directly ahead your eye draws up to the overhead, privately boxed off mezzanine, before jumping down, through to the back of the restaurant where most of the diners will sit. The dark-wood finish to the mezzanine is complimented by the ceiling it provides below, accompanied with spotlights that lead the way to two staircases.

Says Peter, “It offers a casual, trendy atmosphere. It is food led, but there is a chance for drinks afterwards.”

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sue says C

arlo Citti is passionate when it comes to thinking up with new ideas and ventures, and his latest one Juan Chihuahua, is no different. Mind you I think the Glasgow venacular will see his new Mexican place, on the site of the former O'Couture, nicknamed 'Wan Chihuaha'... but there is more than Carlo involved in this venture, he has teamed up once again with Donald Macleod and CPL. But as far as the look and the feel of the new place goes, that has been all Carlo... from the handmade earthen ware to the recycled cocktail glasses (made from old Coca-Cola bottles), the sombrero's, bandana's and menu – printed on old sepia paper like an old newspaper, the massive guacamole bowls and the handmade tables (personally sanded and varnished by Carlo himself!)

The menu looks good too and I am looking to trying Donald's wifes very own Macleod Salsa, not to mention the 50 tequila's that its Tequileria has on offer!

I popped into the Pot Still the other day to meet Greg Ramsay, left, who owns the New Zealand Whisky Collection. He was on a whirlwind tour of Scotland, and apart from the fact that he is a doppelganger for friend of mine, this Tasmanian businessman is a real entrepreneur. He came to St Andrews in his early 20's to check out tourism and golf (his family ran Australia's oldest golf course Ratho, and he wanted to spend time in the home of golf). As well as caddying he had a job at the Old Course Hotel Road Hole Bar and learned about whisky from Regis Lemaitre.

Before long he and fellow caddy Doug Clement came up with the idea of creating a new distillery at Kingsbarns. They raised the finance to get the distillery up and running, and then sold it to Wemyss. Greg told me, “They made us an offer we couldn't refuse, and all our investors were delighted.” Now he is the face of New Zealand Whisky having bought the last 443 barrels of the whisky, which was formerly owned by Seagrams.

He is still only 33, but he has already made his mark on whisky and it was a real pleasure to meet him and distiller Cyril Yates. And his whisky tastes great.

Congratulations to the restaurant at Inverlochy Castle and to Number One at The Balmoral. These two hotel restaurants have been included in the World's Best 101 Hotel Restaurants compiled by website The Daily Meal. Inverlochy came in at 45, while Number One at The Balmoral was at 75. They were in

very good company coming in at No 1 was é by José Andrés at The Cosmopolitan of Las Vegas. Its worldwide list spanned six continents, more than 50 countries and nations, and more than 80 cities. The website also has a list of The World's 14 Scariest Haunted Restaurants and bravely a feature titled 'Are These America’s Worst Restaurants?'

I enjoyed the recent Best Bar None Dundee Awards.

These licensees really know how to enjoy a party and have embraced the Best Bar None Scheme.

Dundee has the second biggest number of participants, Glasgow has the most. In fact these two cities have more members than all the other areas put together.

But the success of Dundee is really down to Morag Beattie, left, and her team, and the cooperation between the LSO's, the local police and the council.

In fact Dundee has just about eradicated night time trouble through a joined up approach.

Other areas take note!

The SSE Hydro opened last month and what a boom it has been to the Finnieston area and the city centre of Glasgow. Pubs and restaurants have seen a real knock on effect of an extra 12,000 concert goers in the city.

Chief Executive John Sharkey also tells me they have getting through a shed load of beer – sponsor Heineken must be pleased. Mind you it also nearly went off with a bang... a major gas leak on the Thursday after it opened nearly blew up the whole area! Thank goodness it was a windy Thursday!

Licensing boards across the country have been reviewing their hours and although they have put the proposals out to consultation it appears that in the majority of cases that bar and pubs are going to get longer hours, Dundee just adopted a new policy which allows pubs to stay open until 1am, 'hybrid venues until 2am and nightclubs until 3am at the weekends. It's good news for pubs, but not good news for nightclub owners. The line between nightclubs and bars that offer entertainment is getting very blurry. Some folk such as Donald Macleod have been quite vocal about it, but me thinks more may be needed!

I don't blame Frank Murphy of The Pot Still for taking MacMillan Cancer to task over their campaign 'Stay Sober for October'.

Despite the fact that the licensed trade raises plenty of dosh for the charity, their campaign doesn't exactly return the compliment. The Sunday Mail Centenary Fund's campaign 'Buy a round give a pound', is much more supportive, at least it encourages folk to buy a round! It supports 17 charities in total and pubs also get some free PR. To find out more check barandpub.tv NOVEMBER 2013 DRAM 31

NEWS New craft brewery for Glasgow

W

illiams Bros. and C&C Group, Tennent's owners, have teamed up with the aim of bringing an urban craft brewery to Glasgow’s East End. The partnership lodged plans with Glasgow City Council to take over the historic Drygate site, adjacent to C&C's Wellpark brewery, in October.

If successful, the Drygate Brewing Company will look to develop a “centre of brewing excellence” as well as a destination for tourists and craft beer aficionados alike.

The Duke Street site in the shadow of Glasgow Cathedral could see a major regeneration of the area should planning permission be granted. It could also see the creation of 16 new jobs. Plans include a visitor experience, a brewing centre of excellence, a restaurant, function suite, a bar, and beer garden.

Co-owner of Williams Bros. and managing director of the Drygate Brewing Company, Scott Williams said, “The interest in craft brewing, both domestically and worldwide, is growing fast and we are confident that as a city-based microbrewery, the Drygate Brewing Company will be a big success. Glasgow’s Drygate is close to many of the city’s tourist hotspots, including Glasgow Cathedral, the Provand’s Lordship, the St Mungo Museum and the High Street area, and is five minutes walk from the city centre; it is the perfect location for what we have planned. We think this will be a major regeneration of the Duke Street area.”

If the application for a change of use of the building is successful, an RSA grant would be needed to see plans come to fruition.

If the green light is given, the first brew from the Drygate Brewery would be available from next Spring.

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Round up

BBN DUNDEE

Best Bar None Dundee hosted its annual awards recently. Here are the pictures of some of the winners.

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: Emma McDonald • Editorial: Fraser Wilson • 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

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