Dram December 2013 Issue 280

DRAM

280 DRAM MAGAZINE DECEMBER 2013 ISSN 1470-241X

DRINKS RETAILING AND MARKETING

xxxxx xxxxx xxxxx "Who needs reindeers anyway?"

Said Santa....

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280 259 DRINKS RETAILING AND MARKETING

WELCOME

W

elcome to our Christmas issue and this month on the front cover you can see Santa getting into the swing of things with the DRAM team dressed in Oran Mor panto outfits. Can you guess who Santa is? Check out Sue Says to see to see the full story and to find out the challenge I am setting prospective Santa's for next year. Sue Says is on page 28.

In this month's magazine we also have an interview with Michael McGuigan of The Shilling Group as well as design features on the new look Opal Lounge, the George Street Bar and Grill as well as Bread Meets Bread.

We have a double page on the recent Glasgow Best Bar None Awards and of course, since it is the last magazine of the year, an article on my thoughts on 2013.

Our next issue (January) will be online before the end of the year along with our annual Buyer's Guide and both should be with you by the first week in January. Meanwhile I hope you find our Winter Cocktail Guide helpful.

Here's to a very merry Christmas and a Happy New Year when it comes.

Susan Young Editor susan@mediaworldltd.com

CONTENTS

December

2013

FEATURES

12 16 18

2013 Reviewed

Susan Young picks out her top trends of 2013

in for a shilling in for a pound Michael McGuigan is a rising star. The DRAM reports

Design focus

George St Bar and Grill, Edinburgh, Bread Meats Bread, Glasgow and Opal Lounge, Edinburgh

REGULARS

04 09 28

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.

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McCluskey opens latest venture Stuart McCluskey, the man behind Bon Vivant, has opened his newest Edinburgh venture, the Devil’s Advocate. Situated on Advocate’s Close, the bar is reminiscent of a French underground bar, but with a focus on whisky more than wine. The bar opened with over 100 whiskies from across the world behind the bar.

Cocktails are also a focus along with craft beer too. The Devil’s Advocate is at 9 Advocate’s Close, Edinburgh.

Glasgow Rocks on

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lasgow’s first Hard Rock Cafe opened recently in Buchanan Street. The new restaurant is on the site of the former Athenaeum Theatre. Hard Rock Cafes are known for displaying items belonging to some of the world’s biggest stars and Glasgow is no exception, with memorabilia including Sir Elton’s shoes and AC/DC guitarist Angus Young’s velvet schoolboy outfit, a snakeskin jacket belonging to Keith Richards, which was worn by the Rolling Stone during the 1978 Some Girls tour, as well as a silk suit worn by Rod Stewart. Scots stars Amy Macdonald, Alex Harvey, KT Tunstall, the Bay City Rollers and Primal Scream have got items there too.

The cafe covers more than 9,000 square-feet, which includes spacious seating for 170 diners, a live music area for weekly events, a late night bar and a merchandise-filled Rock Shop.

It has the latest technology for fans too including a Rock Wall Solo, an interactive touch wall with technology that allows fans to explore the world’s greatest rock ‘n’ roll collection and virtually tour the company’s venues around the world.

White Elephant turns up trumps Vinnie McRoarty and Sean Cairnduff have taken on the lease of the former Merrylee Kitchen in Glasgow’s Southside and re-opened it as the White Elephant. This is the first solo venture for the duo, who are in partnership with Euan Bain at Strata and Church on the Hill.

The bar has been called after the former cinema in Shawlands, and has a new modern look, with lots of comfortable couches, and a statement bar. Sean told DRAM, "Both Vinnie and I are from the Southside so we know the area well and the potential here is great.

There are not really any other good community pubs here offering good food and service as well as being family friendly."

He continues, "The layout of the venue remains the same, but the decor has changed completely. We have a new bar, new furniture, new flooring and new walls. When all our areas are at fulll capacity I think we could take around 200 people."

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Juan Chihuahua in Glasgow opened last month as we went to press and already it is proving popular. The new Mexican restaurant and Tequileria, a joint initiative between Carlo Citti and CPL, offers food from chef Paul Bonomi, as well as a range of more than 50 tequilas. From its cocktail glasses made from recycled glass, to its bright crockery, the bar and restaurant certainly livens up Sauchiehall Street.

Scottish establishments get Michelin Guide rating

A host of Scottish eateries have been included in the Michelin Guide of Great Britain and Ireland for 2014. The only establishment with Two Michelin Starts is Andrew Fairlie at Gleneagles, but there are a host of restaurants with a one star they include: Glenapp Castle, Ballantrae; Martin Wishart at Loch Lomond; Braidwoods, Dalry; Castle Terrace, Edinburgh; Number One (at Balmoral Hotel), Edinburgh; 21212, Edinburgh; Kitchin, Edinbugh; Martin Wishart, Edinburgh; Sangster’s, Elie; Inverlochy Castle, Fort William; Albannach, Lochinver; Boath House, Nairn; Peat Inn, Fife; Knockinaam Lodge, Portpatrick and Kinloch Lodge, Skye (Isle of)/Sleat. Amongst 27 new Bib Gourmands (The award which recognises establishments offering good food at affordable prices at a maximum of £28 for three courses included Hawthorn, Benderloch Argyll and Bute; Dogs. Edinburgh; Galvin Brasserie De Luxe, Edinburgh; Stravaigin, Glasgow; Kilberry Inn, Kintyre; Osso, Peebles and the Restaurant at Kailzie Gardens, Peebles.

McPherson takes on Panda & Sons Panda & Sons, the Iona lease taken on by Ian McPherson formerly of the Voodoo Rooms, opened in November in Edinburgh’s Queen Street. They describe the bar as “the quirkiest thing to hit Edinburgh’s drinking scene.” It fuses classic Prohibition style Speakeasy and a nod to the Vintage Barber shop.

NEWS

www.dramscotland.co.uk

Malmaison Dundee has just opened. The new hotel, which was formerly the Tay Hotel, now has 91 rooms and suites across its four floors, two bars, a lounge area, ballroom and a restaurant with a private dining room. Around £15m has been spent on the refurbishment with Malmaison taking a 35-year lease on the former hotel with the option of a further 35 years. In keeping with the hotel’s location it has celebrated its Dundee location by using a picture of DC Thomsons comic character Dennis the Menace appearing in each of bedrooms.

The hotel will employ 100 people and forms the latest part of Dundee’s £1 billion waterfront project which has already seen the demolition of the former council headquarters Tayside House and the development of the new Olympia.

Hotels Galore for Glasgow Glasgow is to get at least four new hotels and approximately 800 rooms between now and summer 2015. A new nine-storey Motel One hotel is due to be built on the corner of Oswald Street and Argyle Street with 370 bedrooms, Building work will start next year and the hotel - described as “budget boutique” - will also have a car park. It will be operational, if all goes according to plan by summer 2015. A new 171-room hotel is also set to open in the city centre, just in time for the Commonwealth Games. The new Travelodge hotel on Queen’s Street will take over the former Charlotte House building in

the city and will boost the hotel chain’s presence to six properties in the city. The Glasgow office conversion is being funded

by Business Premises Renovation Fund and represents an investment of £12m.

It is due to open in July 2014. Meanwhile a Hampton by Hilton is to open in West Campbell Street. The £11m investment by the company will see 88 rooms created.

Then there is the proposed De Vere hotel and leisure complex at Pacific Quay which will have, when completed, 120 rooms, a health and fitness centre and a 20m pool, bar and restaurant. It is expected to open next year.

Chinese tourism boost for Paisley as Watermill is bought over An Asian travel company, Omega Travel, which caters to the Chinese tourism market has bought the Watermill in Paisley from administrators.

The company which brings around 250 Chinese tourists to Scotland

every week, has said that Chinese guests will spend at least one night at the hotel during their Scottish trip. The C-listed Watermill went into administration under Begbies Traynor in January.

n.b. bar & restaurant

DUNDEE’S MALMAISON adds to waterfront

The Boat Inn in Royal Deeside is set for a facelift and new management after being acquired

by Eileen Haywood, with the help of a £450K finance package from Santander Corporate & Commercial.

The Boat Inn, a small hotel and restaurant with an established reputation for its high quality food, comprises six modern, ensuite bedrooms. Eileen Haywood, comments, “I am delighted to have purchased The Boat Inn and am excited by the opportunities this opens up. I am looking forward to giving the hotel some of its own character, and raising the standards and profile of the accommodation to match that of the restaurant.”

Mark Greenaway is opening a bistro in Stockbridge on the site of the former Cafe Fish just in time for Christmas.

CASC (Cigars, Ales, Scotch and Coffee) is a new bar owned by Paul West which is due to open shortly in Aberdeen’s Merchant Quarter.

The new bar, will as the name suggests, feature lots of whisky, cuban cigars, beers and spirits too.

CASC will also serve as a hotspot for coffee enthusiasts as it has the first syphon brewed coffee system in the city Luigi Aseni has just opened his second Boteco do Brasil, this time in Edinburgh. Guests at the opening of the new bar and restaurant were treated to an array of Brazilian food and of course a few Brazilian dancers too. His original Boteco do Brasil is located in Glasgow's Merchant City while his Edinburgh bar is at 47 Lothian Street, Edinburgh.

Kenny Waugh (jun) has opened The Priory in Edinburgh's Morrison Street on the site of the former Cuba Norte. The new bar has an eclectic look with illuminated crystal-like skulls lining the walls, and a medicinal-themed menu.

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NEWS ALL THE L ATEST NEWS

Benromach proves a hit for G&M Increased sales of Benromach Single Malt Whisky have helped Gordon & MacPhail maintain a strong financial performance.

Benromach saw volume growth of 29% to the year ending February 2013, a trend which has continued into the current financial year with sales volumes increasing 25% in the first 8 months.

Overall, sales for the company, to February 2013 fell slightly by 3.5% to £21.6m.

But sales in the UK were in line with the previous year despite a challenging economic background. Export sales volumes increased by 10%, but sales values fell 10% to £5.5m, primarily due to a change in the profile of ages of whiskies being sold and the increase in volumes of Benromach 10 Years Old. Increased sales volumes have been achieved in numerous markets including USA, Australia, Russia and China.

Pre-tax profit was slightly down from £3m

to £2.6m.

Managing Director, Michael Urquhart, commented, “Benromach is a strategic focus for our business and the brand’s strong on-going performance is an excellent result. We continue to invest in it and have decided to double production at the distillery in 2014 to meet future demand. In addition, we are increasing staff numbers with the appointment of a third distiller to hand-craft our award winning single malts and a brand manager to assist with brand building and marketing activity.”

He continued, “We’re pleased to have maintained strong sales overall. The business’s long term performance has been strong and the outlook is positive with more buoyant trading conditions in the UK and the continuing demand for our products both traditional and developing overseas markets.”

Diageo offer up Whyte & Mackay and Jura Diageo has told the Office of Fair Trading that it would be willing to sell the Whyte & Mackay, Jura, Invergordon and Fettercairn distilleries in order to address competition issues due to its acquisition of a controlling interest (25%) in United Spirits. However it hopes to hold onto Dalmore and Tamnavulin. Diageo's aim is to avoid a lengthy referral to the Competition Commission after the company gained 40% control of the blended whisky market after inheriting Whyte & Mackay when it bought into United Spirits. Anaylsts are estimating that the value off Whyte & Mackay would be between £350 and £600 million despite United Spirits, then boss Mallya, paying $1.2 billion in 2007.

Mooney joins Wells & Young Wells & Young’s Brewing Company has appointed Peter Mooney to the newly created role of General Manager for McEwan’s Beer Company. He will be based in Edinburgh. Peter who has a wealth of experience in the drinks industry having held senior commercial roles with CocaCola, Diageo, Scottish & Newcastle and spirits giant Maxxium had been working with Wells & Young’s as a consultant, driving the rejuvenation of McEwan’s and leading the development of three new beers in the range: McEwan’s Red, Amber and Signature, but now he joins full-time.

Justin Phillimore, Managing Director at Wells & Young’s said, “We acquired the McEwan’s and Younger’s brands with a

clear vision and commitment to securing their future with significant investment." He continued, “Establishing a new structure with a dedicated team means we can take our vision for the beers up a gear. I am delighted to have Peter leading our business in Scotland. He has a proven track record of delivering success in the drinks sector which will be invaluable in our plans to put McEwan’s and Younger’s firmly back on the map.”

Peter will be leading the existing sales team covering the traditional McEwan’s heartlands of Scotland and the North East, as well as a new, dedicated marketing team for McEwan’s and Younger’s. Two new brand ambassadors for McEwan’s have also been appointed.

Lisini win appeal in Scottish foreign satellite football case Lisini Pub Management, has successfully resisted an appeal brought against them by the Scottish Professional Football League (SPFL) regarding Satellite TV and EU Legislation.

The SPFL appealed earlier this year after a judge overturned an injunction by the organisation to prevent Lisini Pub Management from screening foreign satellite broadcasts of live football matches at three of their pubs in the West of Scotland owned by ex-Celtic player Harry Hood.

Law company TLT successfully advised Lisini Pub Management through this process and the pub company are now pursuing a £1.7million damages counterclaim against the SPFL. Lisa Wishart, of Lisini said, “The SPFL will naturally continue to defend their position, but we are confident that we can conclude matters satisfactorily at a final hearing which will happen at some point in 2014.

It has been a difficult and costly process, but we, Lisini, felt strongly that we should attempt to redress the SPFL’s blatant targeting of our company. We only ever wanted a level playing field.”

While John Paul Sheridan a director at TLT Scotland Ltd who specialises in litigation says, "We are delighted to have had the appeal against our client overturned. This is good news for our client and great news for the industry as this is the first confirmation that the Scottish courts have given on the European law."

Stephen Crawley, Managing Director, The Caledonian Brewing Company is to leave the business at the end of December after 20 successful years with the Edinburgh company. The company, owned by Heineken, is now seeking a successor for Stephen who joined Caledonian in 1993 and became MD in 2001. Stephen said, "It has certainly been an interesting ride at Slateford Road, yet it feels the right time to let someone else take the reins for the next Caley chapter. It is particularly pleasing to leave with the brewery busier than ever."

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BRAND NEWS

ALL THE L ATEST BRAND NEWS

Rum

Liqueur

Special edition from Ron Zacapa

Baileys launches Christmas TV advert

Ron Zacapa have launched a special edition 'ultra-premium' rum in the UK. The Reserva Limitada 2013 combines reserve rums aged between six and 24 years, resulting in a complex blend.

Now brand owners, Diageo say a series of vintage limited editions will be released each year with a different blend of rums hand selected by their master blender, Lorena Vasquez.

Head of Diageo Reserve Brands for Britain, Nick Temperley said, “This will excite rum enthusiasts and allow our customers to offer consumers an exceptional, unique blend, presented in ultra-premium packaging that reflects the authenticity of the product.” Only 32,000 70cl bottles of the limited edition are available globally.

Baileys launched its first Christmas TV advert for five years in November with a spot during the network premiere of Black Swan. The two minute ad itself was choreographed by Black Swan’s Benjamin Millepied. The ad, a contemporary twist on Tchaikovsky’s ‘The Nutcracker’ ballet, sees Baileys create a festive up-tempo night out with the girls, told through the re-imagination of a classic Christmas fairytale. The ad also features a stellar cast of Royal Ballet principal dancers including Steven McRae (The Nutcracker Prince), Thiago Soares (The Mouse King) and guest principal dancer Iana Sakenko (Clara) perform in a dramatic and engaging retelling of one of ballet’s best-known tales.

Benjamin Millepied said, “I have loved experimenting with The Nutcracker and making it feel current in 2013 for this advert for Baileys. Working with the director [Ringan], we developed a dramatic and fluent choreographed performance that brought to life the sublime story with principal dancers that transformed the sequence of works with traditional crystalline magic. I wanted to create a video that was all about women feeling spirited and, promoting the notion of ‘spend time with the girls this Christmas’.

Kerry Owens, Western Europe Category Marketing Director, Baileys and Portfolio Brands at Diageo said, “Baileys has undergone a transformation this year with our new slim line bottle and this is mirrored in the advert, which sees a Christmas classic given a fresh, contemporary twist. It is a huge coup for us to be working with such talented individuals like Benjamin, Ringan and the fantastic principal dancers from The Royal Ballet.” If you have missed the ad see it at barandpub.tv

Gin North Berwick couple set up gin micro-distillery

Greenall's Original passes 100K case mark for first time

Husband and wife team Steve and Viv Muir have just fulfilled a long-held ambition by setting up a gin micro-distillery (NB Distillery Ltd) in their home town of North Berwick and launching their very own brand of handcrafted premium gin. NB Gin has been made with carefully sourced ingredients and using the best techniques to create a premium quality product. It’s made from pure British grain spirit and a combination of seven botanicals, all of which have been meticulously selected to produce a deep and balanced flavour. The gin is stilled, blended, bottled and labelled by hand in North Berwick in very small batches, to ensure that every bottle is of the highest quality.

Viv Muir says, “NB Gin has been a long time in the making, and thankfully it’s a very good time for us to be entering the market.” For more info visit www. nbgin.com

Greenall’s Original London Dry Gin has surpassed the 100k 9L case mark for the first time in the UK, almost doubling volume over the past three years. The brand is one of the shining stars of the gin category, with growth +33% over the past year. Greenall’s is currently the number 3 gin brand in the UK and its owner Quintessential Brands has ambitious plans to drive continued growth in both the UK and international markets.

Joanne Moore, Master Distiller, and one of only seven master distillers at G&J Distillers since 1761, says, “We are rightly proud of our best-selling gin brand and look forward to introducing this approachable, well-priced gin to a younger generation of gin drinkers.”

Stephen Loftus, Director of Brands at Greenall’s owners Quintessential Brands, says, “We are very excited by the momentum we have with Greenall’s and are starting to drive significant engagement with the on-trade. A key strategy to deliver this growth will be an increased investment behind innovation and brand awareness, with a number of new products planned for launch next Spring, supported by an integrated marketing plan.” It is distributed by Catalyst Brands in the on-trade.

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BRAND NEWS

Johnnie Walker whisky has debuted its latest global ad campaign, in which it is using a brand new strapline “where flavour is king.” The narrator is actor Francis Magee, known for a number of roles including characters in Eastenders and Game of Thrones, in addition to starring in Ricky Gervais’ Cemetry Junction and of course he also starred in the recent Magners ad. The ad, which has aired in Australia, will be adapted for the British market to push the serving of Johnnie Walker Red Label with ginger ale and showcase the brand’s new bottle.

ALL THE L ATEST BRAND NEWS

Cider

Whisky

MAGNERS CONTINUES TO REFRESH

NEW SPECIAL EDITION FOR ISLE OF SKYE

Magners has, following a successful summer of sales across its core range of Original, Pear and Berry Cider, just launched new branding across all packaging. The new design helps reinforce the brand’s Irish heritage and aims to give greater standout on back bars and in fridges. The new design reintroduces the traditional green associated with the brand when it first launched in the UK in 2005, and brings back the classic cider vat imagery inspired

by Magners’ cider mill in Clonmel, Ireland.

Paul Condron, Marketing Director at Magners GB commented, “It has been important to us to recapture the values at the heart of the Magners brand, whilst creating a new and contemporary look and feel to the packaging. The new design is more modern, but with references to the iconic cider vats that people will always associate with Magners.”

In the on-trade, a new glass is now available and the re-worked design will suit both draught and over-ice variants. The addition will simplify the Magners on trade offering and create a more streamlined look and feel for the core range and Golden Draught.

Vodka Stoli Glows Stolichnaya have launched a new glow-in-the-dark 'Night Edition' bottle, sparking intrigue by darkness.

The bottle was released just in time to celebrate Halloween. The one-of-akind, frosted glass design becomes a luminous bottle when darkness falls, using a hidden pattern on the bottle’s label to absorb the energy of light throughout the day.

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A special UK edition of the Isle of Skye 8 Year Old Blended Scotch Whisky bottle featuring a bespoke fundraising label has been launched by Ian Macleod Distillers with 15p from the sale of each bottle going directly to Scottish Mountain Rescue. Timed to capitalise on peak Christmas sales, the creation of the new bottle label follows the recent announcement of a unique three year partnership agreement between the charity and Ian Macleod Distillers, owners of the Isle of Skye Blended Scotch Whisky brand.

This special UK edition of the 8 Year Old has a label featuring a mountaineering image and a clear message that every bottle sold will help save lives. Neil Boyd, Director of Malt Whiskies for Ian Macleod Distillers, said, “There were eight avalanche-related fatalities in Scotland last winter with the volunteers from Glencoe Mountain Rescue team responding to one particular incident that claimed the lives of four people. You cannot underestimate the pressure these teams are under in terms of resources and we hope that everyone will really get behind this campaign.”

Old Pulteney Unveils Limited Edition 1990 Vintage Old Pulteney Highland Single Malt Scotch Whisky has just announced the latest addition to its portfolio, the limited edition 1990 Vintage.

Only 900 cases will be rolled out globally with a retail price of £120 per bottle. Matured in American ex-bourbon and Spanish ex-sherry casks which previously held heavily peated whisky, each 700ml bottle is non-chill filtered at 46% ABV. To reflect the brand’s rich maritime heritage, the 1990s striking packaging features a ship decking effect on the outer tube,

a porthole stamp and Old Pulteney’s classic herring drifter, which has become a symbol of the brand. Old Pulteney Senior Brand Manager, Margaret Mary Clarke commented, “After a very exciting year for the brand, which included a global partnership with Clipper Round the World Race, it’s great to finish off 2013 by adding a very special expression to our award-winning portfolio. With its eye catching maritime design and rich intense taste, we are confident that the 1990 vintage will be a hit with global whisky connoisseurs.”

Bunnahabhain Announces Winner Of ‘Tales Of The Sea’ Design Competition Bunnahabhain Islay single malt Scotch whisky has announced the winner of its UK design competition in partnership with The Fishermen’s Mission, a Swede, Mathilda Holmqvist.

The Tales of the Sea challenge was set up to nurture emerging design talent while also raising funds to help The Fishermen’s Mission, the only charity which provides emergency support alongside practical and emotional care to help fishermen and their families.

The competition, was open to amateur and professional designers who were asked to design a contemporary label based on the return of the brand’s iconic travelling Helmsman to the safety of Bunnahabhain Distillery. Judge Michelle Lansdowne of Burn Stewart said, “After careful deliberation from the judges, the winning design was chosen for its atmospheric representation of the Helmsman returning home to the shelter of Bunnahabhain and the clear message it portrayed of the challenges faced by fishermen.

Now Mathilda will see her label produced on a limited-release Bunnahabhain expression which will be launched during the Feis Ile 2014 in support of the charity, with a percentage of the proceeds donated to the Mission.

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2013 rev by susan young

What a quick year 2013 has been. In the last issue of the year, I always take a look back at the stories that made the news and the brands and people that stood out. Here are the ones that stood out for me.

COMPANY

On the company front, the two biggest news stories came in the shape of C&C taking a 50% equity stake in Wallaces Express back in March and Inverarity Morton buying Forth Wines in October. At the time of the Tennents/Wallaces deal licensees didn't see any downsides, and to date it seems that the buy-in has gone smoothly. In fact so smoothly that hardly anyone mentions it anymore except fellow wholesalers. It's too early to know what the impact on the trade on the Inverarity Morton/ Forth deal will be, but certainly IM has now leaped into pole position as Scotland's No 1 wine supplier.

Like any other industry the licensed trade is seeing consolidation, and next year I would imagine there will be further mergers and acquisitons.

burgers

Indigo Yard, Edinburgh

Craft beer

On the drinks front it won't surprise you to hear that craft beer gets my vote this year. Just about every bar that has opened recently has a very firm craft beer offering. It is a trend that has come over from the US of A, but it certainly gives consumers lots of choice at the bar. All the ancedote evidence suggests that consumers are willing to pay more for a good beer. Has that yet been translated into sales, it should have, but I have yet to see stellar volume increases for any particular craft beer. Perhaps that is because of the huge variety on offer, which means everyone gets to share a bit of the love!

It's not just craft beer, but craft beer pubs that have also sprung up. Blackfriars may have started the trend some 25 years ago but it seems that the rest of the licensed trade has caught up. BrewDog certainly started the revolution of late – but now everyone is jumping on the bandwagon. This could be because craft ale lends itself to a food offering.

Indigo Yard's craft make-over is certainly one of the best I have seen. But bars that have opened from the Hanging Bat in Edinburgh to Munro's in Glasgow are all embracing the concept.

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Burgers another massive trend, particularly in the West. We've always had a good reputation for turning out good burgers but this year speciality burger bars have been the order of the day. It kicked off a couple of years ago with the Butchershop Bar and Grill (now better known for its steaks) then Colin Barr brought us Cocktail & Burger followed by Graham Swankie's Meat Bar then Burger Meats Bun, and the most recent addition is Bread Meats Bread and there's another one on the way, so I hear. In Edinburgh, the burger title probably goes to FullerThomson who pride themselves on their gourmet burgers.

Here's hoping the health gestapo don't tell us a burger a month is overdoing it!

DESIGN

Si!, Irvine

Meat Bar, Glasgow

My WOW moment came this year when I drove up to Si! in Irvine – the new build bar and restaurant from SimpsInns. From the moment I saw it, I literally thought WOW and most people I have spoken to say exactly the same. Talk about stand out. Inside doesn't disappoint either. The design is definitely not what you would expect to see in Irvine. Hats off to Malcolm Simpson – I think The Waterside, another one of his venues, may have been my WOW moment of 2011... keep it up!

The good news is that licensees are continuing to invest in their businesses by refurbishing and there have been some spectacular refurbishments this year. I've already mentioned Indigo Yard – it was only closed for six days! Montpeliers have also just refurbished Lulu and the Opal Lounge (see design). Amicus Apple and The Huxley both got excellent make-overs, while Billy Lowe refurbished and renamed The Hudson – Angels' Share, another massive improvement. Maclays refurbishment of The Tullie was outstanding, while the Fonab Castle refurbishment was certainly one of the most

viewed luxurious. Quirky and fun – Carlo Citti and Juan Chihuahua – he handpicked the crockery! I just love the name! There are many more, too many to mention. The investment has been massive and the quality of the refurbishments are a real testament to the fact that the licensed trade is moving forward at a good pace, which bodes well for 2014.

Brands & Flavours

Tullie Inn, Balloch

New brand launches... I am struggling here. There was Fosters Radler, McEwan's Red, Hornsby's and recently Smirnoff Gold. At this point no doubt you will be reeling off a list of other new launches, but these are the ones which spring to mind. Of course when it comes to brand extensions in the shape of new flavours then the list is endless. Sourz have one every time I turn around, while the cider brands are now flavour experts. Cider certainly is still flavour of the year – just this month Magners rebranded, and there have been umpteen new flavours over the year, again far too many to mention. There is, however, only so much space in the fridge, and on the back bar.

WHISKY

Whisky marketeers have been busy. I get more information from whisky brands than any other category. New expressions, new packaging, news about what they are doing. It's not surprising that malt sales have been holding steady. And the interest in whisky generally seems to be growing. When we carry out our speed tasting events they are always over subscribed and all ages attend. Bartenders too seem to be switched on and its interesting to see that go getters such as Stuart McCluskey are putting more of an emphasis on whisky in their bars lately.

Is that a sign of things to come? A recent Mintel report suggests that in 2014 “Scottish products and provenance will enjoy a heightened profile.” So there is everything to play for next year. Already brands like Cutty Sark and Johnnie Walker are putting more of an emphasis into the UK market – its the first time for many years we are seeing international blends marketed here, and

Fonab Castle, Pitlochry

Stuart McCluskey, Bon Vivant

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2013 reviewed that can only be good news for whisky sales particularly in pubs and bars where consumers tend to try before they go out and buy a bottle.

Missed

Two of the trade's real characters died this year. John Waterson, the man behind the Burns Howff, one of the best known faces in the trade. His stories used to keep me very entertained, and he is certainly missed. Son Paul Waterson and son-in-law Michele Pagliocca are also well known, and its lovely to see his grandson, Gianni, making his own mark too. Brian McDade also died. Brian spent years with Stakis before going into business on his own and I knew him as mine host at The Lansdowne (which he sold

to Maclays). He too was a big character. The trade is certainly a bit quieter without these two.

InterviewEE

My stand out interview this year was definitely Peter Lederer. Not just because he was absolutely charming, but he sees the bigger picture when it comes, not just to tourism, but the hospitality industry in its entirety. He wants what we all want to see, a thriving licensed trade which encompasses all areas of the industry from pubs to hotels, and a trade which communicates and works Peter Lederer, together. The hotel side of the Licensee Interview hospitality industry certainly does it better than the pub side. They are all still in competition with each other but it doesn't stop them working together to improve marketing and other issues. I know that some pub companies are beginning to work together, but certainly I think there could be much more communication than there currently is. People like Peter can help facilitate this, and he is already doing that.

2014

Next issue I will look at the trends for 2014 and give out my annual gongs.

Next year will be a signficiant year for Scotland. We are going to be seen on the world's platform and not just because of the Commonwealth Games and the Ryder Cup. There's the referendum too. This gives the licensed trade a real chance to grow their businesses. I am a firm believer in you get out what you put in. Perhaps the slogan on Tamdhu's advertising best sums it up for me 'Dhu It!�

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LICENSEE INTERVIEW michael mcguigan has spent the last 14 years building his pub portfolio. susan young reports.

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first met Michael McGuigan more than a decade ago when he opened Human Be-In in Edinburgh, and he has hardly changed at all. What has changed, is the size of his pub estate, The Shilling Group. The business he estabished in 2000 now has 11 pubs in its portfolio, and is one of the fastest growing, totally independent, groups in the country.

Originally the group was called Talisman Inns, but Michael explains, “We decided to change the name because we felt The Shilling Group had a better ring about it.”

It's certainly been a busy few years for this charming Irishman, he married Aisling, became a dad to Penny, now one, and of course grew his pub estate.

Michael got into the licensed trade by default. He was originally studying agriculture at University when he started doing club nights. Says Michael, "I come from a farming background, and I do miss it. When I was studying I did club nights and then got into management (La Belle Angèle) that's when I developed my wee business plan to have my own business.”

Michael is the sole director of The Shilling Group, which now employs more than 100 people across the estate, and has a turnover of around £5m. Part of the culture of the company is the quarterly meeting which sees his staff come up with, and vote on, new ideas. Says Michael, “Although the buck stops here, I listen to what my managers have to say, in fact at the last meeting one of my ideas was almost unanimously voted down.” He explains, “Our company culture is quite inclusive, and I respect what my managers have to say. They are very often closer to their customers than I am. That's not to say that I don't have a good feel for what is going on, but it is always good to discuss new ideas and get feedback. That's our company culture.”

He took his first lease off Caledonian Heritable, and named the bar Human Be-In in 2000, he sold that a few years later in 2005. Subsequently he had a quick, and non profitable, foray into the nightclub business when he took on the former Sneaky Pete's. Says Michael, “That was a learning curve. We took on a lease, spent a fortune on it, and didn't increase the turnover. We sold it three years later. I won't be going into the nightclub business again. But he has certainly reaped the benefits of his first freehold, Thomson's, in Morrison Street.

Michael continues, “I bought it in 2003 and it still does solid business today. A few years ago I saw two consecutive years where sales dipped by 2%, but since the conference centre has been in full flow we have really benefitted.” Thomson's remains one of his favourite pubs, and its certainly where I used to catch up with him in the early days, particularly since he shared his cellar office there with his dog, Molly. It's also where he met wife Aisling, who is also Irish.

He went on to buy two Leith pubs – Carriers Quarters and in 2006 The Pond. Since then he has taken on The Grapes, Bar Kohl, the Golden Rule, The Fountain, the Fisherman’s Arms in the borders, and three this year – the Border Hotel, Cross & Corner and Tamson's. This has resulted in John Duncan being promoted to Area Manager of the Group. Explains Michael, “John has worked with me really since Human Be-In, and before taking on this role he managed the refurbishment of both The Fountain 16 DRAM DECEMBER 2013

Our company culture is quite inclusive, and I respect what my managers have to say.

in for shillin for a p and The Cross & Corner. We work well together, although I do think having three establishments open in a year really stretched us.”

The Shilling Group now consists of six freeholds and five leaseholds.

Says Michael, “I think the management team that we have in place can support 12-14 pubs, and over the next few years I hope to lease out a couple of our smaller pubs and take on a few larger units. Initially it was all about raw growth, building the volume of our business, and we have certainly done that.”

He continues, “I've been lucky. Caledonian Heritable really helped me with my first lease, a couple of the freeholds came about because I was the tenant – and banks will lend you a bigger percentage of the loan if you have previously been a tenant. The lender can see that you are in there and operating. Going in via that route has certainly helped. The pubs which I have under a lease agreement are also with private landlords, and most of them are quite agreeable to doing deals.”

When it comes to raising capital Michael is first to admit that it is not as straight forward as it once was. He banks with two banks and says of the Royal Bank of Scotland, “RBS is great. They tell you straight if they like the proposition or not. If they says yes, you know they are going to go through with the deal, unlike some other banks who string you along for ages, and then say they can't do it. That happened to me a few years ago, and it is a real waste of money and time.”

The Shilling Group's, 11 strong estate, consists of a variety of different styles of units. Micheal comments, “We have some very different pubs.

Bar Kohl is very different to The Grapes which is very different from The

Michael and daughter Penny

a ng in pound Fountain. (Bar Kohl is a cocktail and food orientated bar, The Grapes is wet sales only with some snacks, and The Fountain is a food focused craft ale pub). As for his outlets in the Borders says Michael, “I bought a wee hotel in Kelso and a bar. But the focus for expansion is Edinburgh.”

He continues, "I look for places where I can grow the business. We do the demographics, and look at the amount of disposable income in the area, and work out what will make the extra turnover. We also look at why it isn't making more money. You do make mistakes as you go along, but you learn from them. For instance with Cross & Corner we didn't get the food quite right to begin with, so we tweaked it and now it is back on track. In fact we always review a project, and very often we learn more from the review than we thought we would. For instance Cross & Corner was an eight week project, the next time we will have a 12 week plan instead. When we have our quarterly meetings there are 32 of us there and we look at how could we do it better. If we didn't review our progress we wouldn't get any better.”

Michael also makes a point of taking his team to different cities to see what's on offer. He explains, "A few years ago we went to London and most recently 12 of us went over to Glasgow, and we visited eight pubs.”

He is delighted at the growth of craft beer. Says Michael, “Craft beer has been great for the industry, and it brings new customers who now look for more choice, and it keeps people coming back to pubs. If you had the same brands that you had in the 1970s there would be no excuse to keep coming to the pub. I've been into real ale for a while, since I opened Thomson's, mind you I do drink anything.”

He continues, “Bar Kohl on the other hand is more cocktail focussed, and to celebrate its 20th birthday we have revisited the cocktail list. It used to have 70% vodka cocktails on it, but all other spirits are increasing in sales at Bar Kohl while we are seeing a dip in vodka sales. For the first time recently we ordered as much gin and bourbon as we did vodka. That was a step change.”

I asked him what trends he had noticed over his 20 years in the business.

He said, “The biggest change has been the increase in customer knowledge. I love it. It would also be a brave person who would take on a pub, refurb it and not introduce food. I'm not saying it can't be done, but it would be a brave move. There's also an increase in the number of premium brands and people who are buying them. Although Tennent's is still our biggest seller by volume. C&C is not standing still, and continues to tweak its offering. You can't afford to be complacent. Anyone sitting still, gets left behind.”

He continued, “The best supplier to deal with is Belhaven. It doesn't matter who you are dealing with, its company culture is great. It offers quality all the way through from the draymen to the salesmen.”

He also had words of praise for Matthew Clark saying, “The guys from Matthew Clark are great. I love their hunger and they come up with fresh ideas. They always ask, 'how else can we help?' It shows me they are interested in growing their own business and in growing mine.”

Having had a very hectic 12 months, Michael has no intention of carrying on at the same frantic pace. He tells me, “I have said to the team that we won't be increasing our estate for at least six months. But after that I would like another couple of places in Edinburgh.”

As to industry figures, he looks up to Kevin Doyle and Graeme Arnott very definitely. Graeme has helped me on so many matters over the years. Billy Lowe too, he is a great guy, and has also been on hand to offer advice. We try and catch up for a coffee and I always wish we had time for more than one. And of course David Wither, I take my hat off to him. I look up to and respect all these guys. I also think London-based Barworks are amazing.”

He also had some advice for guys thinking about buying their own pubs.

“First of all it will be way harder than you think. It's not easy to make money. If you are not good at planning and leadership it will be tougher and you must remember to invest in your people and property. And finally all great managers have great vision.”

Michael is certainly someone who has great vision and at only 39 he has plenty of years ahead of him to build on the success of The Shilling Group. You never know, Penny could follow in her dad's footsteps. He says, “One of the highlights of this year has been Penny turning one... she does everything in a hurry from arriving early to walking!” I wonder where she gets that from?

DECEMBER 2013 DRAM 17

George Street, Edinburgh

George st bar and grill DESIGN FOCUS

George St is one of the places to be in Edinburgh, whether it's a night out, shopping, or high quality dining. The street now has a new brasserie and Fraser Wilson went along to see what the venue has to offer.

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t was previously the Consort and it was the place to be on George Street, 50-60 years ago, way before George St became as popular as it is now,” general manager of the new George St Bar and Grill, Marcello Ventisei, tells DRAM. Marcello is bang on the money, with the venue previously having been reviewed in a Tatler magazine feature almost 50 years ago. But in recent years the bar and grill, part of the Roxburghe Hotel, had gone downhill, failing to move with the times and being left behind as the rest of George St modernised and strode forward.

Operated by Crowne Plaza hotels, £250,000 was spent on the refurbishment, which took six weeks to complete. The venue is now an independent bar and restaurant with 116 covers, 40 in the bar area and 76 in the grill room.

The main contractors were SJS Property Service and Craig Murie, Managing Director commented, “We are delighted to have been involved in this major transformation of one of Edinburgh’s most prominent hotels”.

In addition to being the main contractor on the refurbishment, SJS provided the bespoke manufactured joinery fitments including the bar, banquet seating and display furniture, all produced in their state of the art manufacturing facilities on the outskirts of Edinburgh. Murie told DRAM, “The main challenge in this project was ensuring the highest quality of project delivery in a live hotel environment in the centre of Edinburgh during the world renowned Fringe Festival. Continuity of the clients ongoing business operations and facilities 24/7 was critical throughout the works. The transformation is fantastic. The bar and restaurant now work together very effectively, both offering a nice relaxed atmosphere, with furniture and artwork that compliments the design. We are very happy with the finished product and pleased to have another happy and satisfied client".

From the outside the venue merges seamlessly with its surroundings, 18 DRAM DECEMBER 2013

looking like many of the dark sandstone buildings on the George St strip. However, once you step over the brand new front door and sneak a peak through the bright white panelled glass foyer, the internal surroundings are different from many of the neighbouring venues.

Inspiration for the venue comes from traditional grand European cafés and brasseries, with a stunning interior reflecting the stylish local architecture.

A dark, sultry bar area is given pockets of light through the use of clever and innovative lighting solutions, by Glasgow designers, Occa.

As you walk in a white door leads you to the more formal grill area and to the right two posing tables, each sitting five, hug the window space, with mustard leather stools towering over much of the other furniture in the room.

This offers great views onto George St via the tall, white woodwork panelled windows. Charcoal painted walls are accompanied by black leather bar stools and a silver bar top, offering a contrast to the dark back bar, which uses mirrors and spot lights to create light. The glare from the centre situated TV also lights the bar area. A bright white ceiling and cornerstone offsets the largely dark tones in the room.

A feature wall at the back showcases an impressive wallpaper with stored suitcases and luggage, giving a travelling theme to the venue, in keeping with travellers in the hotel itself. Whisky based artwork depicts barrels, busy distilleries, luxury glassware, and drinks over ice with fruit slices.

“The interior of the bar and restaurant continues to mix old and new styles, reflecting the heritage of the Georgian building through the use of heritage wall paints, vintage style furniture and lighting, and providing a contemporary feel through the use of unusual wallpapers and accessories. Use of vintage style filament style bulbs, leather seating with button backs and brass studs, wallcoverings, which subtly depict a travel theme (reflecting the nature of the hotel as well

DECEMBER 2013 DRAM 19

as the era), all coupled with an eclectic mix of artwork and mirrors, add warmth and intimacy to the spaces.”

To the left as you enter there are mustard leather box chairs beside dark wood tables, with chocolate leather banquettes hugging the walls.

Massive hanging lights hover over some of the tables in the bar, like headlights from a 1930s car pulled out of the bodywork and hanging from wires. The Grill offers an elegant and contemporary space. It is divided by a large white arch, with two smaller single arches to the left. As you walk into the grill area there is seating for 22 to the left, with three tables of four and smaller tables for two.

The main section of the room is divided by a service island, with tables to the left seated with banquette, whilst a collage of impressive

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artwork creates a feature wall. To the right as you walk in, the windows looking onto George St, that run down to Charlotte Square, are divided by dark wood tables with beautifully upholstered couches and chairs.

Through the arch two more tables sit on the right and are accompanied with traditional seated tables, whilst a private alcove, seating six, is “popular with companies” according to Marcello.

From the outside, the back wall of the grill room is the front of the hotel, with impressive, full length windows providing light and a clear view onto the pretty Charlotte Square.

Marcello and his team can be proud of a refurbishment and aim to re-establish the venue as a must go place, with the varying high-end meal and drink deals enticing new customers over the threshold.

St Vincent Street, Glasgow

bread meats bread DESIGN FOCUS

Bread Meats Bread is a new burger and sandwich specialist in St Vincent Street, Glasgow.

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s you walk in through the double glass doors, an impressive, large scale wooden art feature, with the silhouette of a cow, grabs your attention, offset by the white painted exposed brick wall. To the right, the bustling kitchen is a hive of activity, with scintillating smells and sizzling sounds instantly grabbing the attention of customers.

Kosovon owner, Luli Avdyli, told Dram, “It all started about a year and a half ago. A few years before, we nearly opened a diner similar to the Route 66 style cafes. It's a good idea and I might still look into it. Bread Meats Bread came about from looking at what was going on in places like America and Canada, and we thought it could work in Glasgow.

“We visited places in London and elsewhere that were doing a similar thing and really liked the idea of bringing something like that here. There is definitely a market here, but unfortunately we didn't open a year and a half ago as we would have liked. We wanted to be the first in Glasgow, but obviously there are now others doing a similar thing.”

With floor to ceiling glass walls and spacious, wall length seating areas, the restaurant is warm and comfortable, with views into the open kitchen reinforcing the fresh nature of the food produced.

The open-plan space was designed by Arka who are the creative minds behind Glasgow's SECC and Science Centre. With wooden clad walls, dark wooden tables, and a dark wooden countertop, the booths and tables at the windows offer views onto the busy St Vincent Street and Renfield Street, where you can watch the world go by.

Most of the wood has been salvaged from old scaffolding boards

supplied by Glasgow Wood Recycling, with the tables, flooring and seats made using old furniture crates.

The room is naturally split into two halves, with smart finished, long wooden tables dividing it and the feature artwork continuing down into a bench. Small, square tables, adorned by the necessary condaments to enjoy Americana style food, have metal stools to perch on.

The high ceilinged room is lit with a tube light feature, high spot lights and four low hanging lights, hovering above the centre tables.

As the night draws in and the Glasgow streets become darker, neon tube lights provide funky mood lighting.

Three exposed, natural brickwork columns run to the ceiling and are but small interruptions to the impressive glass front finish. You really do feel as if you are in a New York diner here, with the public and busy traffic rushing by.

Nice touches, offering a nod to the style of food provided, include miniature farmyard animals with strands of hay encased in persplex boxes under the wooden benches, which are finished with leather cushions for comfort.

There is also cute artwork to the right of the feature wall, which breaks up the otherwise white painted brickwork, accompanied by a neon Bread Meats Bread sign.

Burgers are certainly all the rage at the moment and the city centre has several heirs to the throne. Bread Meats Bread will definitely benefit from being as central and prominent as it is, and the quality of the food could be just enough to make it the success Luli hopes for.

DECEMBER 2013 DRAM 21

The 2013 Glasgow Best Bar None awards took place on the 14th November at The Grand Central Hotel, Glasgow and there were no less than 77 award winners.

The night was a huge success with 38 gold winners, 29 silver and 10 bronze. Five Specialist category awards were also given out on the night, with "Best Newcomer" being awarded to Bar Budda on Sauchiehall Street, "Designated Premises Manager of The Year" went to Alexandra Johnston of Minnesota Fats Snooker Club, the "Scottish Fire and Rescue Service" award went to Slouch, "The Apex Radio" award to Mansion House and finally "Most Improved Venue" @BBNGLASGOW was awarded to Sir John Moore. #BBNBSAFE

Overall Gold Award winners STANDARD - Driftwood LATE NIGHT - The Garage SPECIALIST - The Arches COMMUNITY PUB - Coopers

The People’s Choice is a unique category at the Best Bar None awards 2013 only. It gives the public the chance to vote for their favourite venue and also the chance for bars to get the recognition from their Customers. The idea of the award was to get the public more involved in the Best Bar None awards and get the Best Bar None logo more recognised and it was very successful.

This year there was a staggering 2256 votes cast over a week for the favourite venue with the winner Bar Home having 331 votes, second was The Hoops Bar with 229 votes and then in third The Arches with 133 votes. Two people who voted for the winning venue were also invited to attend the Awards at The Grand Central Hotel along with entertainment, three course meal and a champagne reception.

People's Choice Award winners Bar Home

If you want to be a BBN winner in 2014 then visit bbnglasgow.com for details.

The 2014 BBN Awards campaign will commence earlier than normal, due to the Commonwealth Games activity. If you would like more information on Best Bar None Glasgow please call Louise on 0141 276 7552.

Watch the BBN viral movie on bbnglasgow.com and bbn Facebook.

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24 DRAM DECEMBER 2013

George Street, Edinburgh

opal lounge DESIGN FOCUS

The Montpelier Group are constantly upgrading their venues. this month it was the turn of opal lounge and lulu. lynn kelly reports.

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ever one to do things by half, David Johnstone, Development Director for Montpeliers, decided to refurbish, not one but two of Montpeliers George Street venues, Opal Lounge and

Lulu.

David explains, “Rather than throw several million at a design project and hope it stays on trend over the next four years or so, I wanted to refurbish both venues in phases, which allows me to capture the changing trends. I wanted to work on chunks at a time, and let it develop gradually.”

As you walk into Opal Lounge the entrance is much similar to before, in terms of structure and seating. The colour scheme is all black, with the only splashes of colour coming from the graphic panels that run along the walls above the seating area. These graphic panels of red, white and black are adjustable and can be changed to suit any theme, and mood.

There is also a new Jam Jar bar to the left hand side as you first walk in, which as the name suggest sells cocktails in jam jars.

Then you come to what David describes as the “main bar area” which he jokes should probably have a much sexier name. This is where the first of the design phase took place. David comments, "We took out the low flooring under the tables, and raised everything up including the table heights and the fitted booths. I wanted this area to have much more social standing space, to allow people at the bar to interact with those sitting down. The idea being the girls can perch on the leather booths, and the guys can stand (pose) at the end of the tables."

The new look booths are now clad in black leather, with white, oval table tops. Another addition to this area is the lighting, which was

in fact the most expensive investment for both venues. No less than £50,000 was spent on lighting in Opal Lounge, with LED track lights running from the front door to the bottom end of the bar. The lighting was provided by Black Light, and certainly no expense has been spared.

Phil Haldane of Blacklight comments, “We thoroughly enjoyed working with David and the Montpelier's team, and it was great to work together on creative lighting solutions in an imaginative way.

We look forward to working with them in the future." in the future.”

A doorway at the end of the main bar area takes you through to the Den Bar, which once again is all black in colour with black leather fitted booths around the circumference of the room, and black circular tables with gold disc tops sitting centre. The movable graphic panels are here too, this time with portraits of people in black, red and white.

David explains,“The graphic panels make it possible to change the imagery on different club nights, which allows us to change the brand to suit the crowd. I think of it like a shop window, where you can add a second skin onto the club. The base of the club remains and the colour of the Den Bar is black and grey which allows the colours of the graphic boards to stand out. For example on Friday nights when we have Buddha, we will go for more art installation and lots of colour to capture the right atmosphere.”

If you walk passed the Den Bar to the left you will arrive at the Dom Perignon VIP area which is not only the most impressive part of the refurbishment but it was also the most challenging.

Says David,“The VIP room is where the kitchen used to be, back when Opal Lounge was more food led. This whole space has been DECEMBER 2013 DRAM 25

completely transformed and includes not only a two way effects mirror but individual fitted booths, that all have their own lighting controls.”

The front wall, which includes the door way to this room is floor to ceiling glass. The glass also acts a soundproof wall, so that the music in the VIP space remains separate to the rest of the club. Once inside there are six private oval shaped booth areas, with gold, padded seats and two white circular tables. One of the main focal points in this room is actually the glass bulb drop lights from Lee Broom in London, that hang from the ceiling. They are exquisite.

The wall to the left of the room as you enter is a two way mirror, as David already mentioned. If you turn the effect off, you have a two way mirror that allows clubbers outside the VIP room to see inside.

Turn the effect on and you can see cases built into the wall, which are usually filled with bottles of Dom Perignon. The lighting within each booth can also be changed throughout the night, and every lighting box can be individually controlled.

Another clever touch is the billing board on the glass door to the VIP room, where all the VIP guests names hang. You can check out the names, and have a look inside, everyone wants to be a VIP these days.

Outside the VIP room there is a VIP bar. David comments, “This area was the biggest challenge, and structural change. Before there was a stone wall which we knocked down, then we re-built the structure to create the room the VIP bar now sits in. It allows there to be a dedicated bar for the VIP room, and it works really well." All the structural work was carried out by Francey Joiners and Shopfitters who were the main contractors for the whole project.

If you bypass the VIP bar on the left you then enter into yet another room, which is described as the sunken lounge. As you would imagine the main seating area is lower than the floor level, with steps on both sides of the entrance to the room. The flooring has been replaced and is now pre-stained oak boards, supplied by Glasgow company Surface Plus. Again there are fitted booths and fitted seats, similar to the VIP room, but this time the leather is silver in colour and the tables are black and square. On the right hand wall there is a glass wall with tree designs, and on the left there is the red and black graphic panels to give the room a bit of colour.

Another change here is the walls to a sunken lounge, which have now been opened up to make this space more inviting, now with a griddle front so you can see into the space from outside. David says, 26 DRAM DECEMBER 2013

“I wanted to open up the space, so people felt they were almost entering the club for the first time, as they walked in to each room.”

If you walk the full length of the sunken lounge then turn left you will come to the biggest area of the club which hosts a large dance floor. There hasn't been much change made to this space, which says David, “works great the way it is.”

There are steps which lead down to the dance floor on the far side, which can support a steel stage for bands when the club wants to host live music.

He certainly has thought of everything here, with technology and lighting effects being the main staple.

Lulu too has had a facelift – the club, which sits beneath Tigerlily has a brand new colour scheme and new lighting. The main difference is the change of colour scheme. Instead of black and red the colours are predominantly black and blue. The plan here was to give Lulu an edgier look that complimented the most recent refurbishment that took place in Tigerlily. In fact the same fabric of the blue velvet curtains that can be seen hanging at the front entrance of Tigerlily is used in Lulu.

The walls, shutters and pillars as you enter the club have all been stripped back to black and grey, and in some places they have been stripped right back to the brickwork. The main seating area hasn't changed much in structure and layout and the wall on the right that houses what David calls “the fireplace” is also still intact. What is no longer standing however is the Swarovski crystal wall that used to act as a divide between the dance floor and the seating area.

Explains David, “Removing the wall opens up the dance floor, and allows our guests to have a view of the dance floor from their seats.”

The DJ booth is also more of a centre piece too, which sits in between the bar and the dance floor. However the most impressive addition and biggest investment is the LED effects screen which makes up the entire back wall of the dance floor. Just like the two way mirror in Opal Lounge this screen looks just like a mirror when it is switched off, but when switched on there is not much it can't do. All the settings can be controlled and tailored to what you want. From lighting effects, to flashing imagery and even live twitter feeds. The effect is incredible and completely transforms the space. In fact David jokes, “You need a VJ these days as well as a DJ, there are so many controls.”

There are still some further tweaks to take place but there is no doubt David has certainly managed to make his units look very much on-trend.

DECEMBER 2013 DRAM 27

sue says T

he Clutha Vaults tragedy occurred just as we went to press. We had the full story online, and the rest of the world covered the story too, minute by minute. Our thoughts go to the families of the bereaved and to all those involved. What was so impressive was how everyone involved, from the staff of the Clutha to passing Glaswegians, put aside thoughts of their own safety to help the injured. And all credit to the emergency services, who had a very difficult and dangerous job.

Well did you guess who our front cover Santa was? Of course it is John Gilligan, MD at Tennent's He suggested that if the DRAM team dressed up in panto costumes he would donate £1,000 to the Sunday Mail Centenary Fund. We said we would do it, if he would do it too. And he was up for it. So we persuaded the Oran Mor panto team to lend us some costumes. They are putting on the 'The Uglies' an usual take on Cinderella. However we didn't have a panto dame costume that would suit JG so he donned a Santa suit instead. Thanks to Emma and Lynn for being good sports and to the Oran Mor team for allowing us to mess up their costumes, and to John for suggesting it. However next year why don't we get all the MD's based in Scotland to take part in the annual Santa Dash for charity. That would make a fine cover for 2014!

I popped along to the opening of Carlo Citti and Donald Macleod's new Juan Chihuahua recently. They certainly know how to throw a wee party! Helped along, I might add, by the Coronita's. My girlfriends who were there on the night are already organising our Christmas night out... because they loved it so much. And as you can see Donald got into the party spirit. There may be only Wan Juan Chihuahua, but there are more than Wan Donald Macleod's... I really get mixed up with him and his cousin Donnie Macleod... who was also there on the night.

It seems that a new bill could see the reintroduction of the ‘fit and proper person’ test, meaning licensees would have to prove once again that they are suitable candidates to sell alcohol.

28 DRAM DECEMBER 2013

If passed, the proposals from the Scottish Government could see a move back toward the test first introduced in the 1976 Licensing Act. I really don't understand why the new act didn't carry this obvious condition through. Surely it's commonsense that folk running pubs should be 'fit and proper'. If they aren't before they start running a pub...

Finnieston may be the hub of what's going on in Glasgow but maybe its popularlity has had a downside too. It seems that ScottishPower are having difficulty supplying all the businesses in the area with that necessity POWER. Over the weekend of the 15th November and for half a day on the 19th the power went out, and stayed out for hours. Said Elaine Scott at the Ben Nevis, “We had one of the busiest Saturday's ever but we had to serve by candlelight. Folk commented on how atmospheric it was. But we were lucky, a lot of local businesses had to close and turn customers away.” We too at the DRAM had to down tools on the Tuesday because we had no computers, lights or phones! So if you were trying to get through, now you know why.

I love the new book 'The Good News About Booze' by Tony Edwards which costs £11.99 - it gives you all the health benefits of alcohol. Apparently red wine protects against bowel cancer, and helps with Osteoporosis in men and women.

Prostrate cancer risk is halved by drinking four glasses (or more) of red wine a week and wine (roughly a bottle a week) resulted in a 24% decrease in risk of stomach cancer.

Red wine also improves a females sex life.

That's me sorted then!

I for one am really looking forward to 2014. There are so many opportunities for the licensed trade. Folk are saying that they don't know what impact the Commonwealth Games will have or the Ryder Cup. Well it won't benefit everyone, but it does give us all a chance to make a difference to our businesses. Certainly it won't if we don't make an effort.

This is our opportunity to show guests to our country the quality of hospitality we have on offer.

Anyhow that's me signing off for another year. Roll on 2014.

CLASSIFIED ADVERTS

DECEMBER 2013 DRAM 29

Round up HIT Lunch a success

The HIT lunch was held at the celebrated Sheraton Grand Hotel & Spa last month and aimed to raise awareness of the Scottish based charity’s objectives and raise vital funds. This year’s lunch featured renowned journalist and broadcaster, Hugo Rifkind as the official speaker. The lunch was attended by 450 members of the hospitality industry and has been one of the most successful to date – raising £10,000 more than last year’s lunch. Hospitality and tourism is now Scotland’s second largest employer. Through practical support; including bursary scholarships, emerging talent scholarships, industry events and conferences, HIT supports those working within the industry to develop their talent to its full potential.

To date, 1054 scholarships and 10,000 bursaries have been awarded by HIT to people at all stages in their career within the industry. Pictured: The HIT Edinburgh lunch committee accompanied by Chief Executive David Cochrane and speaker Hugo Rifkind. The annual Hospitality Industry Trust (HIT) Edinburgh lunch was a sell-out success and raised almost £45,000 for hospitality scholarships and bursaries.

The Boutique Bar Show took place recently in Edinburgh.

It was an opportunity to catch up with drinks professionals from around the country.

Scott McKenzie from Proximo

Alec Dy so Sipsmit n, h Gin

Karen Ste wart from Wemyss with Emm a from DRA M

Double win for Crieff Hydro Crieff Hydro joined Raymond Blanc’s two Michelin starred Le Manoir aux Quat’Saisons restaurant to become winners of the prestigious Springboard Charity Awards for Excellence for the second consecutive year, the only companies to pick up the prestigious awards two years in a row. Pictured, the Crieff Hydro People team picking up their Springboard Awards for Excellence.

Shona & Viv from NB

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