Dram February 2014 Issue 282

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DRAM

282 DRAM MAGAZINE FEBRUARY 2014 ISSN 1470-241X

DRINKS RETAILING AND MARKETING

clutha trade charity event raises £16,072 licensee interview: Iain Pert • Design Focus: Elliots, Lido & Singl-end FEBRUARY 2014 DRAM 1


We are Architects We are Interior Designers We are Ica…………Join us? Established in 2003, we are a 30 strong architecture and interior design studio with offices in Glasgow and London. We work throughout the UK, Europe and North America. Our studio was founded by the three Directors, Ian Burleigh, Chris Fegan and Alistair Horner who have combined their individual strengths to create a strong well rounded team that focuses on design, technical expertise and business acumen. These character traits are evident in every project that Ica design and deliver and we believe that the care, attention to detail and passion of our teams sets us apart in the industry. This collaborative approach has evolved, developed and has been transferred across the studio and sees our Architects and Interior Designers working in close contact, influencing the work of both disciplines and enhancing the work of our studio as a whole. Our portfolio includes projects across a wide range of sectors; however it is our long standing and recognised expertise in the hotel design sector that has led us to produce award winning design with industry wide recognition for excellence. Our recently completed projects include the complex Soco Development in Edinburgh and the design and implementation of a Global Brand rollout for Marriott International. To view our recent projects, please visit www.weareica.com 2014 is set to be a busy year for our studio; so far this year new appointments include projects in Ottawa, Nice, Aberdeen and an exciting new hotel project in central London. Join us... To prepare for the year ahead we are hoping to expand our studio. If you are a talented Interior Designer with loads of creativity, drive and ambition we would be delighted to hear from you. Working knowledge of Autocad is essential. Please send your CV and examples of your work to jobs@weareica.com

weareica.com

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282 259 DRINKS RETAILING AND MARKETING

WELCOME

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ith our last magazine going to print before Christmas it seems like an age since the last issue. This month’s cover features some of the team behind the recent Clutha Charity gig in Glasgow. Bartenders from all over the place attended and raised a massive £16,000. Well done to Scott Gemmell, Andy Gemmell, Mike Aikman, Stuart McCluskey and of course Lauren Stuart. Our cover shows Mike and Stuart admiring Andy’s clean shaven chin... The beard went in aid of the charity. It was a great effort and the support the chaps got from the trade was excellent from companies donating great prizes to the folk that bought tickets. A great example of everyone clubbing together to make an event a success. Our licensee interview is Iain Pert, an old friend, who is very much in the driving seat when it comes to growing his estate of pubs. He has just opened McSorley’s, and another pub is due to open shortly. See pages 12 - 14. February is of course the month of love so we asked bar managers around the country to name some brands they loved. See p16 to find out what brands they feel the love for. Last but not least we have three design features - Elliots in Prestwick, Lido in Troon and Singl-end in Glasgow. They all look great, and its great to see Singl-end getting some super food reviews too. Next month we launch our 2014 awards, which take place just before the Commonwealth Games, so if you want to raise the profile your pub, hotel or restaurant why not enter? See you next month. Susan Young Editor susan@mediaworldltd.com

CONTENTS

February

2014

FEATURES

12 16 19 30

The in-trep-ID mr pert

Susan Young catches up with industry veteran, Iain Pert.

Feel the love

Managers pick the brands that make them ‘feel the lurve!’

Design focus

Elliots & Lido in Ayrshire and Singl-end in Glasgow.

Round up

Some more Clutha pictures.

REGULARS

04 09 30

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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Malones launches in Glasgow

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s we went to press Malones Glasgow was getting set to open. This is the latest bar to have been taken over and refurbished by the independently run Malones Irish Bars which is owned by Irishman Robert Keane. Located on the site of the former Universal Bar on Sauchiehall Street Lane, the new bar is the third in Scotland for the company. Manager of Malones Edinburgh, Simon Keane, who will also operate the new Glasgow bar, said, “The secret to our success is good food, good beer and good music served by a friendly and enthusiastic person. Since the early 2000s, Irish themed bars have been popping up everywhere but it is only in name – they do nothing else to make it feel authentically Irish whereas Malones has the key ingredient in that we are all Irish.” He continues, “We have tried to make sure our bars feel as close as possible to a traditional Irish pub in that all ages are

welcome – our customers range from 18 to 80 and are perfectly relaxed in each other’s company. Glasgow is different than Aberdeen and Edinburgh and we are hoping our bar will appeal to modern, contemporary people as well as its major Irish population.” Malones Aberdeen opened in 2009 and was followed by Edinburgh, which was a much larger venue, and subsequently a Malones Hostel has also opened in Edinburgh. Malones Aberdeen Manager, Keith Martin, comments, “We started off with just a small pub in Aberdeen and although we have grown and are now opening our third bar which is also a bigger venue – our bars still feel like a home away from home, everything still centres around the customer, having the banter and giving the time to people – that is the ethos that Simon brought to Edinburgh and that is what will be created in Glasgow.”

New look and new name for Edinburgh pub

At the end of the year McSorley’s opened in Edinburgh’s Clerk Street. Formerly McEwans Alehouse, the new look McSorley’s has been taken over by Iain Pert and Gordon Gilhooley. The venture is another Star Pubs and Bars lease for the duo. The bar has been totally transformed, with exposed brick walls, lots of wood - rough cut and rosewood, leather banquettes, and creative artwork. The lighting is all industrial chic and the bar itself offers a good range of beers. The bar will focus on live music and good drinks rather than food, although the food offering is good too. See licensee interview for more details.

JDW Opens Oban

JD Wetherspoon have just opened The Corryvreckan in Oban after a £1.26m spend. The new pub which is located at The Waterfront Centre shopping mall, in Shore Street is managed by local Bradley MacLean and opens from 7am until 12 midnight Sunday to Thursday and 7am until 1am on Friday and Saturday. Food is served throughout the day, until 11pm every day. The new-look pub features high vaulted timber ceilings with photos, local history and information boards relating to the history and characters of the area displayed in the pub, as well as artwork including a sculpture of a large bird and reclaimed timber from the sea. Manager Bradley MacLean said, “We are confident that it will be a great addition to Oban’s community.”

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St Andrews to get Premier Inn

A £7m proposal to erect a 65 bedroom Premier Inn hotel on the site of a former abattoir in St Andrews has been given the go-ahead from planners. The site at Largo Road will also include a restaurant. Work is expected to start straight away. Meanwhile Whitbread is to build a twin hotel development in Edinburgh’s Old Town. A 127

room Premier Inn and a 130 room Hub by Premier Inn will be built on the Caltongate site. The latter is the first Hub by Premier Inn outside of London. This compact hotel has rooms which only measure 11.4sq.m and it will be the first hotel to allow guests to control temperature, lighting and TV from their smart phones using an app.

The Lovat at Loch Ness now has a 3 AA Rosette. The AA announced the latest restaurants to be awarded the coveted new 3 and 4 AA Rosettes earlier this month, and The Lovat was one of only 19 restaurants nationwide to celebrate being awarded a new higher Rosette award. It was the only restaurant in Scotland receiving this recognition. The AA said of The Lovat, “Today’s hotel not only has a glossy sheen – a successful combination of period charm and modern style – but it’s run on sound eco-friendly principles (ask about the biomass wood chip boiler), so you can be sure everything you’re served in the restaurant is as local and sustainable as possible. In fact, there’s a lot going on in chef Sean Kelly’s world, for as well as being extremely choosy about the ingredients he uses in his five-course dinner menus, he’s also incredibly imaginative and creative, producing dishes that never fail to bring a smile to your face.”


NEWS

www.dramscotland.co.uk

Buzzworks Celebrates The staff of Buzzworks were able to let their hair down recently at their annual company bash. After two incredible months, which saw not just one, but two outlets open, staff were in a mood to party. Colin Blair and sister Alison Blair (pictured left) were also on hand with brother Kenny, to enjoy the celebrations.

Burger mania continues Jacker De Viande (‘Meat Jacker’ in French) became the latest addition to the growing Glasgow burger scene when it opened on West Regent Street in November. The basement burger and cocktail bar now occupies what was formerly Osteria Piero and prior to that Boozy Rouge. The area is prime territory for burger bars, with Burger Meats Bun and The Meat Bar on the same street. Jacker De Viande was twoyears in getting off the ground and owner and Head Chef Nick MacIntyre brings experience from top London venues

including Nobu and The Ivy. Now Nick is keen to impart his philosophy of quality and consistency to gain a foothold in the booming burger market in the city, “High standards and consistency are key to success. I wouldn’t serve a dish to our customers that I wouldn’t serve to a critic.” But it’s not the only new burger place. Dennistoun Bar-B-Que also opened at the end of the year at 585 Duke Street. It calls itself a Texan Dive in the heart of Dennistoun. But already it is proving a massive hit with its pulled pork and ribs.

Guests love The Chester Residence in Edinburgh’s West End. So much so that it has been crowned the Top Luxury Hotel in the UK and Europe, as well as topping the UK Small Hotels category in TripAdvisor’s 2014 Travellers’ Choice awards. In 2013 the luxury townhouse apartments won the ‘UK Small Hotel’ category of TripAdvisor’s awards, but now they have added two new gongs. General Manager Mark Lambson said, “Being recognised by our guests for a second year running and to win in two categories is a fantastic achievement for the whole Chester Residence team.” He continues, “What sets us apart is our commitment to delivering unparalleled, personal service, making our guests feel at home in our beautiful and comfortable apartments.” Said Barbara Messing, chief marketing officer for TripAdvisor, “We’re excited to recognise the world’s best properties, based on the opinions of those who know them best – the millions of travellers around the globe who come to TripAdvisor to share their experiences.” Meanwhile owners, Graham and Gillian Wood are shortly to open The Chester Hotel in Aberdeen. The Hotel, formerly known as Simpson, is currently undergoing an extensive refurbishment and is due to open within the next few months.

Plans on hold for Inverness Hotel Developer Carlton Rock, it appears, has shelved plans for the time being, to build a new hotel in Inverness. The company withdrew its plans on the day before its crucial planning meeting at Highland Council. The company had put in plans to build a seven storey, 165-bedroom property on a site at Glebe Street, overlooking the River Ness, which had formerly been an old swimming pool. Highland Council planning officers had recommended that councillors give the company planning permission for the development. Aberdeen-based Carlton Rock has not given any explanations as to why it has withdrawn the plans. It follows prior consent for a development of identical use, which lapsed earlier this year.

n.b. bar & restaurant

TripAdvisor accolade for The Chester

Wagamama has opened its second Aberdeen eatery in the Academy Shopping Centre, on Little Belmont Street. It’s first Wagamama opened in Union Square. The future of Tiger Tiger one of Aberdeen’s biggest nightclubs is uncertain. Owners, Novus Leisure, have said they are “looking into the future viability of the venue”. The Unite union has submitted plans to Glasgow City Council for a 16-storey hotel on the site of a derelict property that overlooks the river Clyde. The building, the 1960’s Graphical House, the former home of the Graphical, Paper and Media Union, will be demolished to make way for the hotel. The rear of the building also once housed the Riverside Ceilidh Club. The entire cost of the demolition and rebuild is estimated at just over £2 million. February sees the launch of a new Cabaret club and bar in Glasgow’s Merchant City, called Wild Cabaret and the Wicked Lounge. The lady behind it Kimberley Scott has been busy auditioning acts, and is promising an arts and entertainment venue dedicated to jazz and cabaret. There will a bar serving cocktails and light bites with acoustic jazz and singers, and a restaurant offering fine dining which will also have a stage for cabaret acts. The General Manager of the new venue is Craig Ferguson, while head chef is Jim Hardy.

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NEWS

ALL THE L ATEST NEWS

First Scottish Hotel for Hampton by Hilton

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ilton Worldwide has unveiled plans to open the country’s debut Hampton by Hilton hotel in Glasgow city centre this summer. Under a franchise agreement with SCOT Sheridan and Curo West Campbell LLP, £11m has been invested in the redevelopment of the former Currie & Brown offices on the corner of Bath Street and West Campbell Street (a short walk from Glasgow Central Rail Station). The building will undergo an extensive renovation, which will see the structure converted into an 88 guest room hotel with additional features including a 24 hour fitness centre. Patrick Fitzgibbon, senior vice president, development, Europe and Africa, Hilton Worldwide, said, “Hilton Worldwide has a strong presence in Glasgow, led by our flagship Hilton Glasgow. Visitor numbers to the city are expected to grow by up to one million a year until 2016 so the time is right to expand our portfolio here.”

Phil Cordell, global head, Hampton by Hilton, said, “The eyes of the world will be on Scotland in 2014 as it hosts both the Ryder Cup and Commonwealth Games. As a result there can be no better time for us to introduce our own gold medalwinning brand to the country.” Hampton by Hilton Glasgow Central will offer the brand’s full range of signature services. These include free high speed internet access, a daily hot breakfast included in the room rate and a round the clock snack bar. Guestrooms will be equipped with the Clean and Fresh Hampton Bed, contemporary bathrooms, 32-inch TVs and secure safes as standard. Every stay is underpinned by Hampton’s 100% Satisfaction Guarantee – whereby if a guest is not satisfied with their stay, they do not have to pay. Hampton is now a leader in its segment and one of the fastest growing hotel brands worldwide.

EXCLUSIVE SKY SPORTS DEAL FOR BELHAVEN LICENSEES Belhaven licensees are benefitting from a new deal, negotiated by Belhaven, with Sky Sports which is saving them thousands of pounds. Hundreds of licensees have already benefitted from the offer, which is open to all licensees in Belhaven’s tenanted and leased division, including those currently signed up to Sky Sports, as well as new customers. Simon Longbottom is managing director for Greene King Pub Partners. He said, “We all know that sport and pubs often go hand-in-hand, so it was very important for us to help our licensees access an affordable and comprehensive Sky Sports package. It is another big year for sport, and football fans will want to go to their favourite sports pub to watch the World Cup.” Belhaven Sky subscribers enjoy six dedicated Sky Sports channels in HD and 3D, delivering more live sport than ever before 24 hours a day, 7 days a week. Participants also benefit from Sky’s free monthly magazine - Sky Sports Preview - and access to the online portal Sky Sports PreviewLIVE, a website dedicated to helping pubs, clubs and bars promote sport and attract more customers. The Greene King and Belhaven offer is part of a drive to help licensees make more of televised sports and in turn boost trade. As a result of the offer, many of the new Sky customers have joined the Greene King Sports Club, which offers specific marketing support and advice to help licensees maximise sport in their pub. For more information on running a pub with Belhaven, visit www.belhavenpubs.co.uk.

J D Wetherspoon Update J D Wetherspoon plc recently revealed that sales are still increasing. In an update ahead of its closed period the company said, “For the first 12 weeks of the second quarter (to 19 January 2014), like-for-like sales increased by 6.7% and total sales by 10.6%. In the year to date (25 weeks to 19 January 2014), like-forlike sales increased by 5.2% and total sales increased by 9.0%.” Operating margin dipped slightly for the half year ending 26 January 2014, to be around 8.1%, 0.2% lower than the same period last year, due primarily to increased investment in a number of areas, for example, (IT, training and additional operating personnel). The company statement said, “We have highlighted the impact on our margin of the increased investment which we are making to prepare for an increased number of pubs and the continued pressure from taxes. Assuming reasonable sales growth, the Company is targeting a reasonable outcome for the current financial year. Interim results are expected to be announced on 14 March 2014. The maximum prize in pub ‘fruit’ machines has been raised to £100, a move that the British Beer and Pub Association, BBPA, has said is “another pub-friendly measure from the Government.” The prize limit was previously capped at £70 for ‘Category C’, or ‘Fruit’, machines. BBPA Chief Executive Brigid Simmons said, “It protects machine income so helps pubs, and should also increase investment in machines”. AG Barr has said it is on track to grow full-year revenues by 6% to about £252 million after a strong final quarter. The company which owns Irn Bru, expects trading in the final three months of its financial year to be ahead of the overall market with revenues up 5.5%

FEBRUARY 2014 DRAM 7


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BRAND NEWS

ALL THE L ATEST BRAND NEWS

Whisky

Stout

anCnoc release 1999 vintage

Guinness launches latest ad in ‘made of more’ campaign

Inver House Distillers have released a 1999 vintage of its anCnoc Highland Single Malt Whisky in what it brands as “the first in a series of exciting developments for anCnoc in 2014.” The limited edition malt which has been matured in American bourbon and Spanish sherry oak casks at Knockdhu in Knock, Banffshire, is non-chill filtered and bottled at 46% ABV. With a limited edition of only 750 cases, the UK is one of only a handful of countries the malt will be sold in. anCnoc Brand Manager, Gillian Gibson said, “Releasing our 1999 Vintage marks the first in a series of fresh and exciting developments for anCnoc in 2014 which are sure to intrigue and delight fans of our range.”

Glenmorangie adds Fifth Private Edition

Glenmorangie has released it’s fifth annual Private Edition, Companata. The latest addition to Glenmorangie’s group of rare malts is aged in Grand Cru and Côtes du Rhône casks. The whisky follows last year’s release of Ealanta. The name Companata translates from Scots Gaelic as friendship and celebrates the continuing relationship between Glenmorangie and its French vineyards. Benefiting from non-chill filtration for extra body and texture, the whisky has a nose of red berries, woodsmoke and nutty oak and has a spicy palate of stewed fruits, sugared plums alongside milk chocolate and brown sugar. Director of Distilling and Whisky Creation, Dr Bill Lumsden said, “To complement the bold, spicy character imparted from the Grand Cru casks, I selected a parcel of Glenmorangie which had been extra-maturing in casks having previously contained a lusciously sweet fortified wine from Côtes du Rhône. It took some time, but with careful fine tuning we reached a harmonious assemblage which proved the perfect balance; neither too bold nor too tame!”

Guinness has launched its latest TV advert, which continues the ‘Made of More’ campaign. The new ad features the ‘society of elegant persons of the Congo’, otherwise known as the ‘Sapeurs’ and continues in the theme of the ‘Made of More’ campaign showcasing ordinary people in inspiring circumstances. The ‘Sapeurs’, a group of refined gentlemen from the Congolese capital Brazzaville, focus on morals and respect rather than occupation and wealth. Stephen O’Kelly, Marketing Director Guinness Western Europe said, “What we love about the Sapeurs and drew us to them was not only the vibrancy and colour, but at its core, their story is one of dignity and self-expression.”

Sponsorship APEROL AND MANCHESTER SPONSORSHIP DEAL Aperol has revealed that it is to sponsor Manchester United until the end of the 2016/17 football season. The Italian liqueur becomes the club’s Official Global Spirits Partner which will mean Aperol branding is displayed prominently Manchester United’s Old Trafford ground during domestic matches as well as advertising throughout the club’s extensive media platforms.

UNITED

ANNOUNCE

The signature Aperol Spritz, a mix of Aperol and Prosecco has been growing in popularity for the last few years with the brand also involved in the Edinburgh Festival. With Manchester United boasting a fan base of 659 million followers worldwide the partnership is seen as the perfect opportunity to enhance Aperol’s growing international cult status.

Crabbies In New Ad Campaign

The Crabbies Grand National is the focus of the biggest ad campaign to date launched by Aintree Racecourse. The ad campaign, entitled ‘The Grandest Show, The Greatest Drama’, was launched last month, and signals a change in direction for the racecourse as it highlights the three-days of racing as a festival. This follows the news from last year that the world’s most famous steeplechase, now called the Crabbies Grand National, would have a £1m prize for the very first time. Crabbies will sponsor three other races across the festival weekend which runs from Thursday 3rd to Saturday 5th April 2014. FEBRUARY 2014 DRAM 9


BRAND NEWS

ALL THE L ATEST BRAND NEWS

Cocktails

Vodka & Gin

Absolut revamps website

Absolut has revamped its Absolut.com website. The new mobile friendly site aims to immerse fans of the Absolut brand with fresh content focussing on cocktail culture and creative executions – adopting an ‘always on’ approach for consumers to engage with the brand on various platforms. Localised versions of the site will be released in the UK and across all of the Absolut markets, where a mixture of globally relevant content and country-specific local content will work together. Adam Boita, Marketing Controller for Pernod Ricard UK said, “We are really excited about this shift toward a content-lead website, which will reflect the brand’s new look and feel.”

International Wine Services relaunches Odessa vodka and Squire’s London Dry gin International Wine Services, the trading arm of C&C Group, has re-launched Odessa vodka and Squire’s London Dry gin into the On Trade after a packaging makeover. The brands were purchased by C&C Group in 2013 and the move has been branded a “natural progression” for the group. Squire’s London Dry gin dates back to the 1960’s and the new bottle combines imagery of the gin’s botanicals alongside the squire that was prominent on

the previous labelling. Odessa is a Ukrainian style, triple filtered vodka, which would have appeal as a house vodka. The new packaging has been designed to stand out and give the brand a premium feel. Shaun Goode, Commercial Director of IWS says, “We are excited to be able to offer these fantastic spirit brands as part of our growing range. We know that many of our customers are looking for great looking and tasting house vodka and gin, but also want to be able to maximize their margin opportunity.”

Beer Belhaven has re-branded and relaunched its craft beer range. The move comes as sales of craft beer go from strength to strength. Says Gordon Muir, Marketing Manager at Belhaven, “Belhaven is a proudly Scottish brewery. In fact we are Scotland’s oldest brewery. We needed our rebrand to reflect this. Yet the rise of craft beer is an opportunity for breweries like us – who have been in business since 1719 – to reach a new, younger drinker. So, it was essential that this brand had a contemporary feel, and avoided the easy clichés of Scottishness.” The rebrand, carried out by Ziggurat Brands, aimed to convey the spirit of Scotland without resorting to tartan and thistles? They were also tasked with capturing the essence of this gritty, proud brand from Dunbar on the salt10 DRAM FEBRUARY 2014

sprayed, wind-whipped East Coast of Scotland. Ziggurat introduced the brewery’s iconic maltings chimneys into the label design. “That was the touch of genius that sparked the process to life,” says Muir. “It creates a distinctive, crest-shaped image that we can use across the range. Not everyone will know the story behind this, but it invites drinkers to read more about the heritage of the brewery on the label, building a story and mythology around it which is still proudly Belhaven.” The names of the beers such as Twisted Thistle, play to the Scottish no-nonsense, caustic sense of humour and this is accentuated by the handdrawn illustrations, the three-word descriptions of flavour on each bottle, and the vivid colours used to distinguish each variant.

Easy-serve cocktails for bars Haywood Drinks are set to bring cocktails to the masses with its Shatlers Fast Serve, Premium Ready to Serve Cocktails. Now bars, throughout the country, whether they have a resident cocktail guru on hand or not, can serve their customers a range of cocktails including a Piña Colada, Mai Tai and Caipirinha plus other recipes too, including four non alcoholic alternatives. The Shatler’s cocktails are supported with point of sale (including ready to use cocktail menu cards) which promote the range. Shatlers cocktails are made from the freshest juices and the finest spirits. All bartenders have to do is open, pour over crushed ice and add a garnish. For more information www.haywood-drinks.co.uk.

Cider

Hornsby’s Fresh Approach C&C cider brand Hornsby’s is getting set to increase its presence in the Scottish market over the next few months. A fresh marketing campaign aims to keep the brand front of mind when it comes to licensees and a new social media drive aims to engage consumers. Says Jim Young, Sales Director, “The World Cup and Commonwealth Games are fast approaching, which undoubtedly means increased footfall for the On Trade. We suspect that Hornsby’s will be a winner at the bar throughout this period due to the straight from the bottle serve; without the need for a pint glass and ice.” He continues, “With our target consumer in mind for 2014, we will mainly be focussing on digital and social media and tying up with specific bars throughout Scotland through our Twitter platform.”


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THE IN-TREP MR PERT LICENSEE INTERVIEW

Iain Pert is busy building up a new business. After nearly 20 years with Festival Inns he branched out on his own a few years ago. Susan Young reports.

A

quick visit to Edinburgh with John Gemmell of Heineken just before Christmas coincided with the opening of McSorleys on Clerk Street, (formerly McEwans Alehouse) and what a lovely surprise it was to see an old pal, Iain Pert. In years gone by this was my ‘must-go-to’ man for market information. What he didn’t know about trends in Edinburgh, and about student behaviour was not worth knowing. That was because he presided over Festival Inns flagship venue The Three Sisters, at the time the most successful outlet in Edinburgh. Iain started out in the licensed trade some 30 years ago and joined Billy Lowe and Kenny Waugh at Thistle Inns as General Manager of the Malt Shovel, and then moved to Biddy Mulligans, which was where I first met him. When Billy and Kenny sold to Scottish Brewers, Iain followed Kenny into Festival Inns in 1998 and was there until a month after the business was acquired by G1. Today he is master of his own destiny. His two companies Trep Inns (“Do you get it?”, he asked me, as I looked blank – he explained “Pert backwards!”) he owns this on his tod and this small estate includes No 1 Grange Road, where we met. Then there is I@G which is coowned by himself and business partner Gordon Gilhooley. Says Iain, “The first business Gordon and I went into was a nightclub called the Castle Club. We ran it for two years and refurbished it, but we decided to come out of that and go into pubs.” Their latest opening is McSorleys, one of three Star Pubs and Bar leases that the company has taken on. Iain has nothing but praise for the team there. Says Iain, “It was a real partnership. We worked with the designers, and have come up with something that I really like.” But it wasn’t all smooth sailing. Says Iain, “I come from the straight line brigade, and I like fabrics that match but sometimes you have to let designers do what they do best, they know what they are doing. I like their willingness to listen, and of course we listened too. I think Star Pubs and Bars/Heineken, first and foremost, are all about creating great pubs, and they are willing to invest in them.” Talking of knowing what they are doing, McSorleys is Heineken’s first pub in Scotland to have a Smart Dispense

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system. Iain comments, “It’s great. The lines only need cleaned once a month and there is no wastage. We don’t clean them, InnServe come in and do it, and although we pay for the service, I reckon I’ve already saved £500.” McSorleys is already doing well. It launched with a text message campaign – some 20,000 were sent to their database, and since the start of the year food has been introduced. Says Iain, “You need to let your customers know what you are doing. But we don’t put any discount student offers on the A-boards until after the launch period. The regulars would get upset if we did.” He continues, “In McSorleys I think food will Iain’s son, SAM account for about 20% of our sales. Instead we are going down the live music route. It is a busy busy area, and I think it will do well.” McSorleys brings the number of pubs under Iain’s management to six – he also has No 1 The Grange Road; the former Standard, which is currently being refurbished, and will relaunch soon as Mother’s – a gin bar, Scotts in Rose Street, the Meadow Bar and The Spider’s Web which will close in May for a £500k refurb. But the first bar that Iain bought was No 1 Grange Road. They took over the premises in September 2012 and waited until February to refurbish. Iain explains, “We needed to see what the pub was all about. Initially we thought it would appeal to the student market, but that was not the case. My wife Angela helped with the design ideas for the refurbishment. It definitely needed a female touch to bring in the warmth.” He shows me the beautiful oak bar – which really is lovely. Says Iain, “This was already here but we have restored it. When I brought in the French polisher he gave me a price of £3,000 to strip the paint off, but we all mucked in and did the leg work and he just came in and French polished it. It’s oak, and all it needs, is Pledge. We don’t put runners on this bar it would ruin it.” There are lots of quirky additions to the bar – the back bar has shelving made out of copper pipes, while the lampshades look like newspapers. And the tartan used in the chairs is not tartan at all but “plaid” Iain tells me. But the key thing is that the refurbishment was self-funded. Says Iain, “I have a great relationship with my banks but no loans. Cashflow


P-ID is obviously king, and when we are closed there is no income. So here we only closed for five days when we did the refurbishment, although it was full-on. I was here until the early hours of the morning.” At McSorleys he says “It was Dimension who had the responsibility. They had a budget and a date for opening.” Says Iain, “We look for bars that need some care and attention. We haven’t taken over anything that we could run as it was. All of the places we buy require to be refurbished. We also do some research, and try and work out why it wasn’t performing. We find that one of the first things that people cut when things get tight is the cleaners. They get staff to do, and I for one, after a shift don’t want to be cleaning the toilets. The first thing we do, is bring in industrial cleaners. Cleanliness is so important, even guys these days want toilets which are clean. Angela is in charge of our standards here. She goes round the pubs and checks everything is as it should be.” It’s not just Angela that is involved in the business, his three sons are too. Although Iain is quick to point out that he and Angela don’t work together. He says, “We chat about the business every day. But if we worked together more closely she would think she is the boss, and in fact she says to me “You are not the big boss anymore!” Angela definitely puts her own mark on the operation. For instance, for a while instead of a wee biscuit we gave everyone a Marshmallow Top Hat with their coffee. Every week she would make 300 of them at home and bring them in. But we weren’t selling 300 coffees, so the

I’ve worked with Diageo for 20 years, I support them, they support me, and the great thing about good relationships is that the brands stick with you through the tough times too. FEBRUARY 2014 DRAM 13


THE IN-TREP-ID MR PERT LICENSEE INTERVIEW

bar staff would eat them! So we stopped that. We also stopped serving smarties up with bill. Now we use Refreshers instead.” Although Iain hasn’t seen Kenny Waugh recently, he remembers very fondly his days at Festival Inns, and the highlight of his career was the opening of The Three Sisters. In fact I can remember how enthused he was about it at the time. Says Iain, “Of course it was The Three Sisters. Opening it was my proudest moment. It was phenomenal. It came from nowhere. In fact I can remember Kenny saying before it opened, ‘Remember its not Biddy Mulligans!’ But at its height it was serving up to 8,000 customers a week. We focussed on service, getting the drinks to the customer as fast as we could, and we learned from our customers. We didn’t do everything right, but we did adapt quickly to changing trends. We also worked hard and played hard. We had some brilliant times.” At Festival Inns, Iain was responsible for buying and over the course of the years he has built up lots of relationships with suppliers. He tells me, “I’m very loyal. Some publicans change every year. But I believe that is a short-term view. The years of big listing fees are gone. It’s No 1 grange road far better to have a good relationship with a company, in my view this gives you savings in the long-term. For instance I’ve worked with Diageo for 20 years, I support them, they support me, and the great thing about good relationships is that the brands stick with you through the tough times too.” His good relationship also allowed him to negotiate good discounts right from the start with his new companies. I’ve the same discounts as I had when I was at Festival. I’m growing, and it also helps that I still do outside events (large events) which helps when it comes to volume.” As I said right the beginning, in my view Iain has always had his finger on the pulse when it comes to trends. This is because he is very focussed on marketing and particularly on research. He tells me, “You have to do your research and look at the demographics, look at what’s happening. For instance, we research all the names of our pubs, and if it’s 14 DRAM FEBRUARY 2014

not quite right we change it. We had to tweak the name of our next venture which will be called ‘Mothers’. Previously it was The Standard. We hope to launch mid-February with this new gin-focussed bar.” He explains, “Although I ran the Gin House in St Andrews, the only gin we sold was Gordon’s. Now gin is really popular, it seems to have taken over from rum. In fact I was in Newcastle recently and gin bars there are doing amazingly well. In our new bar, Mothers, we will have 40 gins and we will serve up 10 different gin and tonics. Our pouring gin is Tanqueray and even the font we have used for the creative work is called ‘Gin’.” Iain also singles out whisky and real ale (not craft) I query. “It’s real ale that’s doing well in my pubs. I sell as much real ale as I do Stella. And whisky is coming on too. I think whisky could be as popular as rum, which is still selling well. People are drinking across the board. When it comes to my biggest seller it is still Tennent’s, but obviously not in my Star Pubs and Bars outlets where Heineken brands are our main focus. I asked him who he admired. He said, “Obviously the usual candidates, but I just love they fact that there are some younger guys coming in with fresh ideas and they have a bit of vision. Take for example the guy at Panda & Sons – that’s where it is happening in Edinburgh and guys like Stuart McCluskey of Bon Vivant. They have their own ideas about things and I like that. I’d put Michael McGuigan in that set too. He used to come to me for advice, now I go to him.” One of the biggest changes since leaving Festival is the feeling of responsibility that Iain has for his staff, some 80 in total. But another big change is the fact that he now takes some decent time off. In fact he is off to Antigua next month. He tells me, “It’s only for a week, I don’t do two-week holidays, and I do get to have my phone on for an hour a day. And when I’m at home I have Sundays off! But I try to do at least three shifts behind the bar a week – my old managers who come in laugh at me. I don’t think they knew that I knew how to pull a pint!” They ought to have learned by now not to underestimate Mr Pert!


Introducing Gordon’s Elderflower from the No. 1 Gin1 in Great Britain Why stock Gordon’s Elderflower? • To drive incremental sales in a high margin category - spirit consumers spend 50% more per head than drinkers in any other alcohol category.2 • Flavoured gin appeals to non gin drinkers, who sometimes find the bitter taste of gin too strong - the sweeter crisper flavours make the liquid more palatable.3

1 CGA GB On-Trade MAT Value Sales w/e 2/11/13. 2 Alcovision On-Trade spend mix analysis spirit & liquor MAT to Sept 2008. 3 Gin Chat 2013 & Promise Research.

FEBRUARY 2014 DRAM 15


FEEL THE

BY ROBERT MCCRAKEN

To celebrate valentine’s day, we asked bar managers around the country to name the brands they love. Do you agree?

Brugal RUM

Louise McCabe GM Metropolitan, Glasgow

We’ve taken on Brugal as our new house rum and we’re really looking forward to using it in our mojitos. It’s a newish brand and a lot drier than other rums.

Bunnahabin Theo Arnbt, Duty Manager Whiski, Edinburgh

We have a 11 year old Sherry cask Bunnahabin that I’m really enjoying. I didn’t expect much but after trying it I was blown away, it’s light, sweet and the sherry cask gives it a nice rounded finish.

Tennents Michael Rogerson, GM Horseshoe Bar, Glasgow KELBURN John McMillan, Manager Blackfriars, Glasgow

Kelburn brewery is really popular. People are going for quality ales and moving away slightly from the mainstream.

Ron Zacapa RUM Aylwyn Napier, Assistant Manager Brass Monkey, Glasgow

I’m enjoying Ron Zacapa at the moment. It’s just a tremendous rum. Eddie Smith, Bar Manager Blue Blazers, Edinburgh

Zacapa is my absolute favourite rum. Just drink it straight. It has a deep golden colour and a nice richness which you don’t often find in other rums.

16 DRAM FEBRUARY 2014

We sell quarter of a million pints of Tennents a year, it’s what Glasgow people know and love so it’s definitely our biggest brand.

Kraken rum Neil McKinnon, Manager The Kenilworth, Edinburgh

I really like Kraken rum, it’s just spicy enough without being too powerful or too sweet.


E Estrella DAMM Fraser Henderson, GM The Illicit Still, Aberdeen

Premium lager is proving popular at the moment but particularly Estrella. It’s converting a lot of the traditional drinkers, the name is familiar, people recognise the Barcelona connection and it’s just a really nice beer. Jonathan Stuart, Partner Speedwells, Dundee

Estrella is a bit different and seems to remind people of being on holiday abroad!

Smirnoff Anna Wallace, Licensee MacIntyres, Troon

We’ve got vodka from all over the world but Smirnoff is always popular.

Diplomatico rum Harry Oliunda Manager The Black Rabbit, Glasgow

Diplomatico rum is aged better than a lot of other rums.

Fosters & Kopparberg Jamie Murray, Owner The Ship Inn, Irvine

Fosters is a long term favourite with our customers. I like working with Kopparberg, they are always good for brand support and have a personal touch.

Kilchoman Paul McDonnagh, Owner The Bon Accord, Glasgow

Kilchoman malt whisky is good, it’s a very good distillery and Islay’s youngest but it’s producing some very good whisky for its age.

Guinness Richard McKay The Royal Arch, Broughty Ferry

Guinness is a classic, we have a great golfing fraternity here and they love Guinness. I don’t know what it is about golfers and Guinness! Vodka is such a big seller in Scotland and Smirnoff is so well known and such a big seller. Shaun Donnellan, Manager Molly Malones, Glasgow

Guinness is an old fashioned favourite with our clientele.

FEBRUARY 2014 DRAM 17


Proud to contribute to the continued success at Buzzworks!

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18 DRAM FEBRUARY 2014


DESIGN FOCUS

ELLIOTS Prestwick, Ayrshire

What a transformation... think LA or Miami. The Buzzworks team have done it again and have Brought more than a hint of glamour to one of Scotland’s seaside towns. Susan Young reports.

I

like to be surprised and I very definitely was when I visited the new look Elliots in Prestwick. The previously dark and cosy bar has been transformed into a Miami-esque venue. In fact I wouldn’t be surprised if next year they added a swimming pool in the carpark! Designer Jim Hamilton told me, “The brief was to embrace ‘significant change’.” Well it has very definitely done that. The dark wood interior has been replaced by Krion and if you don’t know the name now, you soon will. This composite, flexible material, which Jim first used in the US after discovering on a visit to Porcelanosa’s headquarters in Spain, has been used for the bar itself, booths, tables and facia. It is a warm white which can be backlight to great effect. Says Jim, “It’s a fantastic material, tactile, durable, and it can be easily repaired, which is very important in the licensed trade.” The most striking element at Elliots is the long white bar made from Krion which just about stretches the length of the room, and there is also an amazing back bar. In fact Stephen Brownlow the boss of Transition Interiors, the principle contractor, is also very

proud of the bar. He told me, “This is a bespoke stainless steel back bar which has been designed to fit the space perfectly, and that is no easy task as it is incredibly difficult to get stainless steel cabinets to fit. The bar also includes a centre freezer, which is used for freezing glasses, and when it is opened it creates a bit of theatre.” He continued, “We also created some bespoke bar stations designed by Fraser McIlwraith. They incorporate a sink, chopping board and bin and are unique to Buzzworks.” Just opposite the bar there is a row of white carrera marble topped posing tables, which line up along a banquette. The tables also are accompanied by white leather bar stools. The banquette itself is upholstered in a rich purple and soft silvery pewter using two completely different materials – the back features a rich purple which has the quilt appearance, while the seats themselves are covered in the softest pewter leather-like material. Over every table there is a hanging light with a small silver shade. These are the smallest lights in the room – the rest of the lighting definitely makes more of a statement. The lighting is a key element when it comes to changing the atmosphere in FEBRUARY 2014 DRAM 19


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Elliots. There are no shortage of LED’s, lighting features and colours thoroughout. Behind the banquette is a slightly raised area with large and small booths. The larger booths are upholstered in tan leather, and each of them sit eight. The tables and booths are made of the gleaming Krion, and feature an ice bucket with a removable top in the centre. During the daytime the ice bucket lid is on and it is revealed during the evening and the buckets are also lit with LEDs. The back wall here has a deep purple curtain, which adds depth and warmth to the area, and there is a feature wall to the right. This is covered in small pictures of past Elliots customers. Just beyond this area is the Bleu Bar, which again is on a slightly higher level – this special VIP area has its own bar and smaller booths, highlighted with blue lighting. The ice buckets here are backlit with blue for extra effect. Some say this area offers you the best seat in the house, particularly the booth nearest the stairs which gives you a clear view of the rest of the bar. As you come down from the Bleu Bar, on the back wall there are small booths which seat up to four people – there is a glass balustrate which runs along this wall where guests at night can stand and peruse the dance floor which is situated directly below. A tall grey table with splayed legs and white bar stools fills this space during the day and early part of the evening, but it makes way for dancers later on. The other key area is the prominent booth just as you come in the door on the right. It’s another eight seater, but it’s a high booth, and instead of tan leather it has the same coloured pewter as the banquette on its seats. The stand out feature here is the large lampshade and crystal bulb – which just epitomises the attention to detail that you see at Elliots. The pictures really speak for themselves.


DESIGN FOCUS

Photography: Peter Sandground and Alastair Ferrier

FEBRUARY 2014 DRAM 21


www.stevensonsayr.co.uk

Stevensons (Ayr) Ltd were happy to be involved in the polishing and upholstery works for yet another Buzzworks project. Wishing Lido and Elliots continued success. 5 Old Bridge Road, Ayr, KA8 9SX Tel/Fax: 01292 268369 Email: enquiries@stevensonsayr.co.uk

Specialist Installations | Bars | Restaurants | Cafes 22 DRAM FEBRUARY 2014


DESIGN FOCUS

LIDO

Photography: Peter Sandground and Alastair Ferrier

Troon, Ayrshire

The second of Buzzworks venues to open at the end of last year, was Lido in Troon, which has been rebuilt from scratch after a devastating fire. were both very willing to experiment and very capable partners in the process.” y first impression was that there was a sense of familiarity about Lido, but at the same time it felt completely different. A view that I apparently Transition boss Stephen Brownlow, is equally as complimentary of Jim. He says, share with its regulars. Because it’s not until you sit down and look “Jim would constantly sketch details on an iPad and ask us to make the visions around properly that you can fully appreciate all the differences. come to life. Like all complicated projects it was very challenging, but we enjoyed the process and the end result is fantastic. It also allowed us to demonstrate the There are now a linear series of mid grey awnings protecting the full height glass diverse set of skills that we have to offer.” facade from the street. Above the awnings and stretching 27 meters is a backlit Krion fascia panel that sits quietly in daytime and comes alive with a little touch Stephen describes the business as a ‘One-stop shop’, as it does everything from manufacturing, to sourcing kitchen equipment, supplying bespoke joinery, and of humour on the street in the evening. One of the main architectural differences is, of course, that Buzzworks have shopfitting too. Although they used to do mainly back of house, in recent years they have extended it’s offering and they certainly brought all their skills to the extended Lido into the shop next door and created a private dining room, and party at Lido. the toilets have been moved into this extra space too. The open kitchen is in the same place, but the island bar, although it still looks like an island bar on the As soon as you enter Lido you can’t miss the large Patisserie cabinet that holds cafe-bar side, on the brasserie side (to the right as you come in) it has been the delightful array of tasty looking pastries and cakes. Says Stephen, “We sourced this cabinet from Italy and we were asked to find an angular cabinet not realigned to create an extra seating area. a curved one. I’ve worked with the Blairs for a long time and they tell me what Jim Hamilton also designed Lido and Transition Interiors were the principle they want and I look for it.” contractor. Says Jim, “Colin and Kenny had made me very aware of Lido’s history, previous success and inherent popularity. My brief was to respectfully re-invent On the right there is the Brasserie which has a Mediterranean-style black and white encaustic tiled rug pattern and a mix of booths, rectangular, square and it so that it would share equal measures of success and popularity. As before round tables. The tables in the middle of this area are low, compared to the the guys wanted it to appeal to a wide audience and I also wanted to make sure that the new Lido wouldn’t alienate a very loyal, local audience.” tables on the other side of the bar. Booths, have been added which sit in the He continues, “Within the largely bespoke design an incredible level of window space and around the walls. In fact in this area about 20 covers have craftsmanship can be witnessed throughout. Transition who carried out the work been added. The booths, have a diamond stitch quilted Kvadrat material on the

M

FEBRUARY 2014 DRAM 23


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24 DRAM FEBRUARY 2014


DESIGN FOCUS

backs, and are encased in Krion. It has some very distinctive over scaled dome lampshades from Artemide - while some of the other shades resemble a series of honeycomb chambers. The window booths have particularly impressive shades, which are also used in the private dining room. This area is not fussy, it is an inherent simplicity but the honey toned wall covering adds depth. Jim tells me it’s “reconstituted veneer, made up of tiny intricate pieces of reclaimed wood”. It’s the first time it has been used in the UK and using a marquetry type technique slightly resembles the texture of herringbone tweed. The same wall covering is used in various other locations throughout Lido. It is juxtaposed in the Brasserie by the reflective antique silver glass mirror panels that double up as Object art, whilst helping to bounce natural light around the room. That brings us to the Cafe-bar, situated on the left as you enter. It features high poseur tables, which seat four comfortably. They have sandblasted, solid oak hardwood pedestals with thick zinc tops. Pewter toned leather bar stools compliment the poseur tables and are perfectly formed, allowing people of all ages to perch with the ideal height of foot rest. All the tables feature pretty flower pots containing mint. In the window area there are small two-seater booths, with white leather seats, and there are also four larger booths along the main wall which feature light steel coloured leather upholstery. They sit back to back with a floor to ceiling shelving unit which features a large collection of church like electronic candles. This unit also adopts the reconstituted veneer and antique mirror

panels. The shelving unit also acts as a semi transparent screen to the private dining area. To the rear of the cafe-bar, you will find the entrance to the toilets – but now you have to traverse a small corridor, to reach them. They are, as you would expect, high quality and seamless. The cafe-bar has a wide plank oak floor, while the private dining area, utilises the same tiles used in the brasserie. The private dining area also has a high level gas fire on a whitewashed, distressed brick wall and features pendant lights over both tables. Natural linen curtains line the back wall, and are also used to close the room off from the cafe-bar. It has large, bespoke oak dining tables which can be re-arranged to suit all occasions. It’s a great space. The bar and the work stations feature some beautifully crafted oak parquet tiles – in a hexagonal pattern. While the bar top is of course Krion. The bar in the cafe-bar is the main focal point of the room, and it too is a great backbar. The mirror polished stainless steel structure is a true work of art, hand crafted by artisan blacksmiths in East Kilbride. Two new cooking features at Lido are the Robata Char Grill and the Churrasco Barbecue Pit, both sourced by Transition. In fact the whole kitchen is very high tech, with lots of energy saving devices – although that doesn’t necessarily apply to the Robata and Churrasco – which are both gas fuelled. The last word goes to Stephen Brownlow, a Troon local himself, “Lido has always had a soul. It was sorely missed and it is great to have it back. It makes me very proud to have been part of that process. It is the same, but it is totally different.” FEBRUARY 2014 DRAM 25


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DESIGN FOCUS

SINGL-END Renfrew Street, Glasgow

Named after a Glasgow institution, Singl-end on the city’s Renfrew Street is making strides to become an institution in its own right. On the same street as the Glasgow Art School, Singl-end adds its own splash of distinctly Glaswegian creativity to Garnethill. robert mccraken reports.

O

wner Gianni Pagliocca has transformed a former warehouse in Garnethill into a community focussed bar, restaurant and deli. With Gianni, perhaps best associated with The Butterfly and the Pig, you could be forgiven for expecting a similar kitsch feel in this new venue, however as Gianni explained, Singl-end is aesthetically very different. “I wanted to do something totally different from The Butterfly and the Pig. The space is totally different.” Approaching the basement bar the use of space is already obvious, even from the outside. An open wooden deck is bordered by a traditional red brick wall on one side and the expansive windows of the restaurant on the other. It has an understated but quirky entranceway. The bold blue door is adorned with postcards and stamps from decades gone by. To the right of the doorway, a window with original blue window bars provides a classic, industrial feature. Under the window sits traditional milk churns, in the same striking blue that dominates the entrance and continues throughout. Stepping inside the 100 cover restaurant the first impression is of a bright and airy space with an ultra modern kitchen area which is situated right at the door.

The restaurant extends along to the left of the main entrance, and the expansive windows, framed by exposed brickwork, run the length of the room. To the right is the deli where fruits, vegetables and various delights are on display. The eye is drawn back to the dining area however as the most impressive feature of Singl-end hangs above it. The ceiling holds 20 Polaroid screens, each attached to its own pantograph above the tables. The criss-crossed, scissor-like pantographs extend to table height and provide customers with their own high-tech computer tablet menu. The retro looking pantographs are a truly unique feature and are visually impressive to any visitor. This modern look that surrounds Singl-end is matched by its forward thinking ‘green’ outlook. With the licensed trade in Scotland more conscious than ever of becoming ‘green’ with Zero Waste regulations being imposed from the turn of the year, Singl-end are taking innovative steps to be eco-friendly. With an ePOS system that allows customers to receive receipts by email, the potential exists for a paperless restaurant. The networking and cabling infrastructure for this system was installed by Glasgow FEBRUARY 2014 DRAM 27


DESIGN FOCUS

based Spirit Technology and Managing Director Neil Buchanan was keen to help Gianni find the best system for Singl-end. He comments, “We help our customers find the best solutions for their business. We were able to tailor our system to Gianni’s needs because we make our systems match the requirements of our customer. We’ve provided networking for future planning and we’ve split the WiFi service to separate the wireless network for the ePOS system from the customer WiFi, which means if customers are streaming videos or music it won’t have any effect on the effectiveness of the ePOS.” By installing extra networking capability and cabling, Spirit Technology has ensured Singl-end can look ahead to any changes in the future with ease. Says Neil, “At the stage of install, it’s easy to put in extra cabling to allow changes in the future. The system we installed has future-proofed Singl-end.” The buzzing open kitchen and long bar splits the main dining area from the deli. A minimalist back bar is punctuated at one end by the glowing pizza ovens and bar-top fridges at the other. The restaurant has an industrial feel, imparted by the blue and grey colour scheme and the various industrial and mechanical touches that run throughout, as far removed from The Butterfly and the Pig as you could get. The L shaped bar front is adorned with gleaming corrugated metal and fluorescent lighting dangles above, providing a modern and fresh looking bar area. Gianni was inspired to name the venue ‘Singl-end’ after hearing his grandfather use the familiar Glaswegian term used to describe a single room tenement flat, however this is not the only inspiration Gianni has taken from his grandfather. The long, glass bar top protects an expansive collection of old coins, both foreign and British, giving the bar a unique and intriguing look. More of Gianni’s collection of coins are framed on the wall. The walls are a feature in their own right with exposed conducts, shiny copper pipes and metal framework lining the main wall area of the restaurant and exemplifying the industrial theme that Singl-end has. The metalwork on the wall also serves as a bracket for a collection of televisions – some showing muted TV, others displaying the various menus. “We put in the conduit and the copper piping, we tried to really take the building back to what it was” says Gianni. The original metal supports have been exposed and painted dark blue, making them a feature in their own right. Over and above the blue and grey theme, the restaurant benefits from a splash of muted pink. The pink retro sideboards work as quirky 28 DRAM FEBRUARY 2014

serving stations and are perhaps the only feature that may look at home in The Butterfly and the Pig as Gianni explains “The sideboards I got at auction years ago for The Butterfly and the Pig and decided to use them here.” Gianni goes on to explain the colour scheme also stays true to the building’s roots as a warehouse, “We found a lot of dark blue when peeling back plasterboard. It looked like an industrial paint but I liked the colours so went with them.” The window shutters are decked out in the familiar blue shade first spotted as you enter. The most intriguing feature though is the bespoke upholstered pads which decorate the window shutters. The fabric has been produced by Rhubarb and Ginger and stitched by Gianni’s mother, JoJo. The patterns reflect the Mediterranean style recipes used in the Singl-end kitchen. A unique pattern depicting the classic Italian marriage of mozzarella and tomatoes is displayed on the window shutters and on the staff aprons. The unique feel of Singl-end continues with the seating arrangements. Glass topped tables, decorated with written postcards and other artefacts gives the customer a look at some traditional Glasgow stories from days gone by. Contrasting with the more modern and mechanical looking tables and stools, once again, staying true to the industrial feeling the venue has. Fellow Garnethill company, The Glasgow Guild, upholstered the 40 bench style seats and booths in a traditional ticking fabric complete with royal blue trim. Working closely with Gianni, they came up with the design for the new venue. Glasgow Guild’s John Cowie knew that the needs of Singl-end would match the ethos of Glasgow Guild, “We liked the uniqueness of Singl-end and we were aware of The Butterfly and the Pig so we knew it was our sort of style.” “We do one-off pieces and commissions and try to find creative solutions for our customers. Gianni was looking for a company to realise their idea and we were glad to help.” This epitomises the venue as a whole, a unique and modern take on traditional Glaswegian culture. The bespoke feel that oozes from Singl-end goes down as far as the china. Cups, saucers and ‘coo juice’ branded milk jugs, created at Glasgow’s Fireworks Studios, are a quaint finishing touch. Singl-end marries a unique Glaswegian charm with an undeniable modern touch and does so with effortless style. A contemporary venue that is every bit as unique as the city itself.


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FEBRUARY 2014 DRAM 29


Round up

CLUTHA CHARITY EVENT

sue says I’m delighted to congratulate Ian Cumming of Forth Wines and partner Lesley Alexander on becoming parents for the first time with a Christmas baby. Ruaridh Cumming was the first Christmas baby to arrive and as a result had his picture in every newspaper in the land. What a way to announce a birth! I predict great things for this wee chap! Brewing expert Professor Geoffrey Palmer, Scotland’s first black professor – has been knighted for his services to human rights, science and charity. The brewing and cereals expert, who I had the pleasure to sit next to at a Royalty Burns, is a real character. He received his gong alongside cook and food writer Lady Claire Macdonald. The self-taught cook who runs Kinloch Lodge on the Isle of Skye with her husband Lord Macdonald received her OBE for services to the hospitality industry and to charity. While Michael Urquhart of Gordon & MacPhail recently received a Lifetime Achievement Award. Congrats to them all. I see that Highland Council now do live Web broadcasts from their licensing board meetings – it’s not just licensing meeting they broadcast, they broadcast all their public meetings. I think that is just brilliant. Some other councils are trialling it too. I certainly think that every Council should be doing it. I particularly liked when the chair of Highland’s Licensing Board waved at the camera and the fact that the meeting lasted less than two minutes! Is that a record? A number of folk have contacted me after hearing that Carlo Citti has closed his Glasgow bars Campus and Budda. See online for the story. All of them sympathise and were quite shocked. But every one asked me to send Carlo their regards. It shows how well liked he is.

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 Editorial: Robert McCraken • Advertising Manager: Emma McDonald • Advertising: Lucy McGovern & Vicky Corrieri • Administration: Yvonne Hunter • Production: Jill Donald Published by Media World Ltd. Subscriptions: DRAM is available by subscription for all other qualified persons involved in the Scottish Licensed Trade at the rate of £52 per annum including the DRAM Yearbook. The publishers, authors and printers cannot accept liability for errors or omissions. Any transparencies or artwork will be accepted at owner’s risk. All rights reserved. No part of this publication may be reproduced in any form without the written permission of the copyright holder and publisher, application for which should be made to the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © Media World Limited 2013. Printed by Stephens & George Print Group. 30 DRAM FEBRUARY 2014


COMING SOON

Global Wine Portfolio 2014 Launch Assembly Rooms. Edinburgh

EXPLORE.TASTE.LOVE. WHERE THE VERY BEST OF BOTH WORLDS MEET STRICTLY BY INVITATION ONLY FEBRUARY 2014 DRAM 31


HAPPY NEW PUB! IT’S TIME TO SORT OUT YOUR CAREER Running a Belhaven pub couldn’t be easier. You’ll be in charge of your own business and we’ll provide expert support and training to help you every step of the way. Go online and browse through the businesses that might be right for you.

GLEN LUSSET, OLD KILPATRICK

FULLARTONS, TROON

RED LION, FORRES

A great pub for drinks, food and bar games – and popular for TV football too! The outside has recently been redecorated to attract passing trade. This is a large business that can also cater for private parties and functions as well as serving its regulars so we’re looking for an experienced person or a couple with around £17,900 to enter this on a Belhaven Tenancy, with annual rent of £40,000.

A sought-after business right in the centre of town. Fullartons has already established a turnover of more than £300,000 per year and if you know what you’re doing with food, there’s plenty of room to grow trade – we may be prepared to provide some development capital to help you with this. You’ll need in excess of £26,750 to enter this pub on a Belhaven Tenancy Agreement with annual rent TBC.

A gem of a community town pub with the potential to create the best gathering, eating and meeting place in town. This well-known pub has a great reputation for offering quality food and drink in a warm, friendly atmosphere. The Red Lion would suit an operator who wants to extend the food side of the business. You’ll need about £10,700 to enter this pub on a Belhaven Tenancy – with annual rent TBC.

GET IN TOUCH TODAY:

0845 607 5331

www.BelhavenLeaseAPub.co.uk 32 DRAM FEBRUARY 2014


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