Dram 282 march2014

DRAM

283 DRAM MAGAZINE MARCH 2014 ISSN 1470-241X

DRINKS RETAILING AND MARKETING

MARCH 2014 DRAM 1

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283 259 DRINKS RETAILING AND MARKETING

WELCOME

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his must be one of our most highly anticipated issues because this month we carry the results of our Supplier’s Survey 2014. This year, for the second year running, Tennent’s took the top spot, while Gordon MacPhail took the top spot when it came to the spirit side. See pages 11 - 14 for all the feedback.

We also launch this year’s DRAM Awards, so make sure and enter. The ceremony, which has as its theme ‘Top of the Pops/Pubs...’, takes place on 7th July at the Grand Central.

This month I met up with Stephen Leckie of Crieff Hydro - it was a very entertaining interview. See pages 16 - 18 to read what he had to say.

This issue we also have three design features on Hyde and Wild Cabaret & Wicked Lounge in Glasgow and Mother’s in Edinburgh. There is certainly no shortage of news.

Susan Young Editor susan@mediaworldltd.com

CONTENTS

March

2014

FEATURES

11 16

19 23

SUPPLIER’S SURVEY

The results of our 2014 Supplier’s Survey.

THE SECRET OF TOURISM

Susan Young cataches up with Crieff Hydro boss, Stephen Leckie.

AWARDS LAUNCH 2014 Dram Awards.

Design Focus

Hyde and Wild Cabaret & Wicked Lounge, Glasgow and Mother’s, Edinburgh.

REGULARS

04 07 32

NEWS

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

BRAND NEWS

All the latest brand news.

Sue Says

Straight talking from our very own Editor.

MARCH 2014 DRAM 3

Partick’s Pacific Bar and Kitsch Inn

B

illy Milligan and Ian McColm have added a touch of the Pacific to Partick, opening Pacific Bar and Kitsch Inn on the city’s Dumbarton Road.

Squeezing in to the former New York Kitchen site, Pacific is the sister bar and restaurant to Ian’s Tiki Bar and Kitsch Inn on Bath Street. The new venue offers the pick of Tiki’s menu and the quirky cocktails synonymous with it’s Bath Street sibling. The menu takes inspiration from various countries across the Pacific and will also offer a brunch menu.

Ian and Billy were keen to replicate the look and feel from the Tiki Bar whilst giving Pacific it’s own image, Billy says, “We took the best selling drinks and Thai food from Tiki and we have the same decor. We are inspired by all the Pacific countries, Australia, Mexico and even California so our menu is varied.”

The new venue is modest but Billy and Ian have maximised their space and have managed to add a new bar to the premises where there wasn’t one previously.

Pacific’s range of cocktails served in tiki mugs and flaming ‘volcano’ bowls are anything but modest and offer a taste of a tropical climate in the West End. This is the first collaboration between Billy and Ian. The duo told DRAM that they are still looking for other opportunities.

Have you heard?

Kevin Campbell and Toni Carbajosa have added to their portfolio at Glasgow’s North Rotunda with their new bar, The Round. Occupying the second floor, formerly the casino, The Round is in the process of being designed by Ranald MacColl who has been tasked with keeping the theme of the casino alive. It’s licensed until 2am which makes it one of the few late night bars in the area.

Bowled Over

Beer and Skittles has become the latest incarnation of 14 Picardy Place in Edinburgh. The basement bar, which was most recently Pepper, is owned by the Edinburgh New Town Company who also own Steak restaurant and the boutique hotel Twelve Picardy Place.

Manager Chris Caira says the clue to the focal point of Beer and Skittles is in the name, “Beer is the main event, we’ve got international beers and want people to have that feeling of relaxing abroad, drinking the local beer. Our feel is about sharing and socialising, that’s why we have long tables and the booths, to encourage the social aspect of coming out for a beer and spending time with friends.”

Making the most of the current craft beer boom, the new venue promises a varied selection of beers from around the world, including their own Beer and Skittles craft lager which is being produced by Belhaven. Their menu also has a selection of beer cocktails, playing on its beer-bar image.

SimpsInns acquire North Gailes Golf and Leisure SimpsInns has acquired North Gailes Golf and Leisure, which lies adjacent to one of its existing properties, The Gailes Hotel on Marine Drive in Irvine. For years The Gailes Hotel and North Gailes have worked closely with each other as SimpsInns hotel residents have complimentary use of the gym and spa facilities but now SimpsInns, owned by husband and wife team Malcolm and Karen Simpson, have added the business to their growing portfolio.

They already own various other businesses in Ayrshire including Si! Café:Bar:Restaurant and Si! Italia in Irvine, The Waterside, West Kilbride, Old Loans Inn, Troon and the Riverside Inn which is currently closed for refurbishment.

North Gailes has a strong gym, spa and leisure membership base and is also a multi-faceted complex with a floodlit driving range, nine-hole golf course and dedicated pitching area. Malcolm Simpson comments, “For several years now our company has 4 DRAM MARCH 2014

enjoyed a period of sustained growth and with each new project we have brought something new to the marketplace. This is another very exciting chapter in the SimpsInns story.”

He added, “We continue to offer a diverse range of products through our award winning hotels, bars and restaurants across Ayrshire. And by acquiring North Gailes we will take the company in another new direction.”

He concluded, “We now have the opportunity to enhance the existing product at The Gailes with the prospect of creating a standout leisure and resort hotel here in the heart of Ayrshire.

We couldn’t be in a better location, surrounded by such great championship golf courses and with so many other great attractions on our doorstep.”

The North Gailes acquisition brings the number of staff now working for the company to 200.

Edinburgh’s oldest townhouse in Advocate’s Close opened after a 12 month restoration project recently. The latest addition to the Old Town Chambers serviced apartments, is part of the £45 million redevelopment by the Chris Stewart Group to open up some of the Old Town’s hidden closes into a thriving leisure and business destination, which also included the Devil’s Advocate Bar. Its flagship townhouse, which pre-dates 1490, has been awarded a five-star rating from VisitScotland, and blends state-of the-art facilities with centuries old architectural features, such as solid stone walls, original fireplaces and painted wall panels and beams, contrasting against double smoked French oak wooden flooring and Italian tiling makes it one of the most exclusive and historic places to stay in Scotland. Julie Grieve, CEO of the Old Town Chambers, said, “It is a hidden gem, and the oldest townhouse on the Royal Mile.”

NEWS

www.dramscotland.co.uk

Alchemy Inns buy Dumbuck Tommy McMillan’s Alchemy Inns Group has bought 18th century Dumbuck House Hotel in Dumbarton, from entrepreneur Ian Donaldson.

The hotel, has been extended and upgraded over the years and currently the original building houses 12 guest bedrooms, with a more modern annex offering an additional 10 contemporary styled bedrooms, as well as two function halls which can cater for dinner up to 120 people. The hotel also has a contemporary restaurant and lounge bar.

Tommy McMillan told DRAM, “With the recent arrivals of Craig Miller and Michael McShane to Alchemy Inns, I have increased the opportunity to focus on growing our retail

footprint.

“I have known Ian Donaldson for over 10 years and admired the way he conducts himself in business. I am delighted to strengthen my relationship with such a highly regarded operator in a quality hotel.”

“At Alchemy, we have ambitious plans and I trust there will be a few more exciting acquisitions to follow in 2014.”

Ian told DRAM, “It has been a pleasure doing business with Tommy. The hotel was doing well, but circumstances meant I had to sell. Meanwhile Ian has just opened Hyde in Glasgow’s Partick.

The venture, which is jointly owned by Ian and the Fox family, is featured on our design pages.

Bath Street in Glasgow’s city centre is set to welcome a new addition to its plethora of bars and restaurants called Howlin’ Wolf. It’s the latest venture from Paul Bright and Mark Lappin, the duo behind Slouch and Maggie Mays.

The venue, on the site of the former Monkey Bar, is undergoing a total refurbishment Paul told Dram, “We are totally transforming it.

We’ve opened the space right up and changed it totally with an old world feel. We want to make it look like something which was grand in it’s day but has faded and it looks like we’ve brought it back to life.”

Howlin’ Wolf will offer food and live music - the successful blueprint of the pairs other bars. The new venue takes its name from legendary 1950s and ‘60s Blues singer Chester Arthur Burnett, better known as Howlin’ Wolf and Paul says the venue will be inspired by this genre of music, “We’re using blues as a starting point, all our music will have its roots in blues. The blues feel, and live music all tie in with the feel we’re going for.”

Edinburgh’s Raeburn House Hotel is set to re-open this month.

The rebuilt and refurbished hotel, now owned by Archie and Ross MacLean, has 10 bedrooms, a large bar, a 64 cover restaurant, a small library bar and private dining area which will seat 28. There’s also a large 24-seater terrace and outside garden area which will take around 100. Ross has been project managing the build and will take on the running of the hotel once open with Fraser Kyle as General Manager. More next month.

Have you heard?

n.b. bar & restaurant

March Opening for Howlin’ Wolf

Having a Giraffe

The former Odeon cinema on Glasgow’s West Regent Street is turning into a Giraffe. Restaurant and cafe chain Giraffe will become the first occupiers of the new 1 West Regent Street as they look to open their second Scottish restaurant in 2015.

Giraffe markets itself as a family friendly restaurant, serving fresh food and was acquired in 2013 by Tesco.

The restaurant operator has 50 outlets in the UK at present but their only Scottish unit is in Aberdeen.

Lizard Like

Las Iguanas, the Latin American themed restaurant, is set to open their second Scottish restaurant on Glasgow’s West Nile Street following a £1.5m spend.

The 5000sq ft, 200 cover restaurant will include outside seating and a cocktail bar serving classic Latin drinks and signature Caipirinhas.

Kyle Steele, General Manager for Las Iguanas Glasgow, believes Las Iguanas and Glasgow are a good fit for each other; “Glasgow is a warm, friendly city and we’re trying to match that with our outlook.”

The restaurant is due to open mid March.

MARCH 2014 DRAM 5

Calling all Personal Licence holders!

You need to act now!

If you hold a Personal Licence in Scotland you will need to undertake a refresher training course before the fifth anniversary of its issue or you risk having your licence revoked.

The British Institute of Innkeeping (BII) Scotland has accredited a number of training providers in your area to run the refresher training – known as the Scottish Certificate For Personal Licence Holders (Refresher) or SCPLHR - so here’s what you need know:

What do I do now?

First you need to check the date your Personal Licence was issued and make a note of that and the name of the Licensing Board that issued it.

When do I need to complete the refresher training?

Under the Licensing (Scotland) Act 2005 a licence holder is required to undertake refresher training before the five year anniversary of their licence eg. if an individual has a Personal Licence issued on 1st June 2010 then they must complete the SCPLHR no later than 1st June 2015.

How do I find a training course near me?

It’s easy! Simply log on to the BII website at www.biiab.org and use our simple search tool to search for your nearest approved training provider using your post code and the drop down menu of courses. This will show you all the available courses in your area and the dates on which there is availability. You can then use our booking tool to book yourself on to your chosen course.

What is the next step when I have completed the training and have my certificate?

Having taken and passed the refresher qualification you have an additional three month period during which to submit evidence of completion of the refresher training to the Licensing Board which issued the original licence. So in the example above, the licence holder would have until 1st September 2015 to submit their certificate to the relevant Licensing Board.

Do I send in my original Personal Licence with the SCPLHR certificate to the licensing board?

Yes, the renewal must be accompanied by the Personal Licence to which it relates, or a statement of reasons for failure to produce it.

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Can I complete the training and certificate early?

Yes you can.

Will the Licensing Board notify me when I need to do the SCPLHR and when to submit?

Not necessarily, the responsibility for refresher training and applying to the Licensing Board sits with the individual. Failure to meet your deadline, either the completion of the training or the submission of the evidence, will result in the Personal Licence being revoked. In this case the licensee will not be able to apply for another licence for five years.

How can I get more information on the refresher training requirement?

BII Scotland is running a series of business seminars on this important issue during which you will be able to ask us any questions you might have. The following dates are confirmed: 18th March - Isle of Skye 24th March - Stirling There will also be four further seminars in conjunction with the Scottish Licensed Trade Association in May (dates TBC). For more information or to book a place at one of the seminars please contact the BII’s Alice Cardwell-Hodges at alice@bii.org or on 07917 507 035.

How do I make sure I am kept updated on all the latest developments that affect me and my business in future?

Why not become a member of BII Scotland? We offer a comprehensive package of member benefits including a free licensing law helpline, regular legal updates, regional networking events and a whole portfolio of deals that give you genuine business savings. For more information call our Membership team today on 01276 684449.

BRAND NEWS

ALL THE L ATEST BRAND NEWS

Lager

Whisky

REVAMP FOR FOSTERS GOLD

Jack Daniel’s Offers Free Music Downloads

Heineken has unveiled a new look for Fosters Gold. The new packaging which has been designed to improve visibility and boost sales will start appear in the on-trade from March and will still feature the signature Foster’s blue packaging.

The new bottle will be accompanied by a range of POS support including bar mats, posters and staff T-shirts with the strap line “Pure Gold” running across all support materials.

Andrew Turner, Category & Trade Marketing Director at Heineken, said, “We have redesigned the Foster’s Gold bottle to improve visibility and consumer engagement and boost sales. With so many brands competing for attention in the packaged lagers segment, fridge stand out is crucial to brand success.”

Carling Prices Frozen in Scotland The price of Carling Draught has been frozen by wholesaler Matthew Clark. The company signed a deal to distribute Molson Coors products to the trade in Scotland in September 2013 and this is the first announcement from the company since the deal.

Des Gallagher, Managing Director of Matthew Clark (Scotland), said, “As part of our partnership with Molson Coors in Scotland, we are committed to supporting existing customers and

continuing to drive the growth of Carling across the Scottish trade. We have exciting plans for the brand over the coming years and Matthew Clark will not be applying the Molson Coors wholesale price increase of £14.95 per barrel in Scotland during 2014.”

The news comes after all the other major brewers put up the prices of their best selling lagers. Tennent’s held their prices last year, but this year increased wholesale prices of draught lager by 2.2%.

Bourbon JIM BEAM SIGNS OFF ON SIGNATURE BOURBON Maxxium UK is expanding the Jim Beam range with the UK release of Jim Beam Signature Craft 12-Year, a new premium expression from the bourbon’s Master Distiller. The new small batch bourbon continues the expansion of Jim Beam in the UK following recent releases of Red Stag, Jim Beam Honey and Jim Beam Devils Cut. Maxxium UK’s Marketing Controller for Imported Whisky, Eileen Livingston comments, “It’s an exciting time to be introducing this ultra-premium bourbon in the UK. Interest in the category is at an all-time high and the launch of Jim Beam Signature Craft 12-Year allows our consumers to explore a small batch bourbon created by a brand they trust.”

Jack Daniel’s is offering free music downloads with new interactive bar mats to support small music venues as part of their JD Roots campaign.

The campaign is an ongoing music platform celebrating local artists and small music venues.

The new coasters, called ‘track mats’, carry the Jack Daniel’s branding and many have already been delivered to venues with a second roll-out in May. The coasters carry a QR code which consumers can scan with their smart phone to be directed to Jack Daniel’s dedicated music website, www.jdroots.co.uk, where they can access tracks from fresh talent on the UK

music scene.

Michael Boaler, Brand Manager at Jack Daniel’s said, “We wanted to build on the success of the JD Roots campaign, which we have established over the past two years, by offering small music venues something new for 2014. The new interactive track mats have proven to be a great way of engaging both existing brand fans, whilst continuing to demonstrate the brands investment in unsigned talent.

The new initiative will be supported by POS kits for venues which will include bar runners, optics and t-shirts to promote sales.

GLENROTHES 1969 JOINS EXTRAORDINARY CASK COLLECTION Berry Bros and Rudd Spirits have announced Glenrothes single cask 1969 #11485 as the second in its series of single cask bottlings; The Extraordinary Cask Collection. Ronnie Cox, Brands Heritage Director, allows no more than one single cask release from The Glenrothes per year.

Ronnie comments, “We released the extraordinary cask from 1970 in September 2012, when it was at its peak; there were a mere 179 bottles which have all sold out. The time is right to release the latest of these; a delightfully characterful Glenrothes distilled in the summer of ‘69.”

Only 133 bottles of the limited edition whisky will be released, each presented in a hand blown crystal decanter. Prices for the new single cask release will start at £4,000. So if you are planning on adding to your whisky collection...dig deep.

Glendronach Release 24 Year Old Limited Edition GlenDronach have released a new limited edition single malt called the GlenDronach Grandeur 24 Years Old. It replaces the now sold-out GlenDronach 31 Years Old. The 48.9% ABV whisky is limited to 569 bottles, which have each been numbered by hand, and has an RRP of £299.99

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BRAND NEWS

ALL THE L ATEST BRAND NEWS

White Spirits

Rum

Marblehead Adds To Premium Rum Line-Up Marblehead has revealed it is to distribute Don Papa Rum, the first single island rum from the Philippines. The deal sees the brand being distributed in the UK for the first time.

Don Papa Rum, owned by The Bleeding Heart Rum Company, was inspired by Papa Isio, a leading figure in the Philippine revolution on the island of Negros, and was first created in 2012.

Steven Carroll, who runs the Bleeding Heart Rum Company comments, “The UK is a dynamic and growing rum market and we feel the time is right to enter into a partnership with Marblehead and make Don Papa available here. Premium rums such as Don Papa have added another dimension to the drinking moment and, based on the number of requests we’ve had in the UK for Don Papa, we’re excited about our brand’s future with Marblehead.”

Cider

Look out for Old Mout

At the end March, you can expect to see Heineken UK’s newest addition to its already extensive premium bottled cider portfolio, Old Mout Cider. The Old Mout Cider range will come in a variety of flavors such as Summer Berries, Passionfruit and Apple, and Kiwi and Lime. Packaged in 500ml amber glass bottles, the new cider, from New Zealand, has an ABV of 4% and will be targeting young adult drinkers. It ought to be served in a chilled, branded glass with fruit and ice. The brand was established in 1947 and is currently New Zealand’s leading packaged cider brand.

Managing Director of On-Trade at Heineken UK, Lawson Mountstevens, is hopeful that Old Mout will have similar success in the UK as it does in NZ, especially with existing cider drinkers looking to discover something exciting.

Beer Smokin’ Gunn

Desperados Verde

Brewers Innis & Gunn have produced their first smoked beer, Smokin’ Gunn, in collaboration with David AshtonHyde, head bartender at the Michelin starred Hinds Head gastropub. The new beer is produced by smoking German Spring malts over beechwood and maturing the beer in ex-Bourbon casks. David was inspired by Canadian and American whisky and the sweet flavours of pancakes and maple syrup when creating the recipe for the beer which won the Innis & Gunn Bartender’s Choice competition last year.

Desperados Verde is a new premium beer flavoured with tequila and a big twist of mint and lime making this an exciting new variant for Heineken’s best-selling Desperados brand.

It has been launched to drive brand relevancy, and aims to build appeal amongst current Desperado drinkers while encouraging new consumers to add beer to their repertoire. The Desperados brand has seen the value of sales soar by 70% in the last year, leading to the development of a new Spirit Beers sub-category.

CIROC ADD PEACH TO RANGE Reserve Brands has added a CÎROC Peach to its CÎROC portfolio. The new release comes after CÎROC launched Red Berry and a Coconut flavoured vodka in the UK last year. Nick Temperley, Head of Reserve Brands at Diageo, said, “Consumer demand for premium vodkas continues to grow, with flavoured vodkas helping to drive this trend. CÎROC is the fastest growing super premium vodka in the UK and we are very excited to add CÎROC Peach to our range.” With an ABV of 37.5%, CÎROC Peach has an RRP of £37.90 for a 70cl bottle.

GORDON’S LAUNCHES NEW FLAVOUR Gordon’s has added to it’s flavoured Gin range with the release of a new Elderflower variant. Having launched the new flavour in February, the latest addition to the range is being supported by a sixfigure marketing spend, including a TV ad campaign, to showcase the new variant.

Gordon’s Elderflower follows on from the release of Gordon’s Crisp Cucumber last year as the brand looks to take advantage of the boom period gin is experiencing.

Katerina Podtserkovskaya, Marketing Manager for Gordon’s, says, “With gin in strong growth, now is the perfect time to push the category forward even further with this new flavour launch.”

Gordon’s Elderflower is a distilled gin with natural Elderflower and flavourings, 37.5% ABV, and is also available in a pre-mix can. The new ‘butterfly’ packaging design in bright yellow will offer extra stand-out on shelf while still retaining the classic Gordon’s look.

Wine

Aussie Rules Adds New Brands Specialist wine importer Aussie Rules Wines has added Route du Van and Dexter, from the Australian state of Victoria, as it looks to offer more regional Australian wines. Route du Van wines have been most successful in markets in Scandinavia and New York and will no doubt be hoping to repeat this success in the UK. Route du Van will make nine wines available to the UK market. Dexter wines, a Mornington Peninsula winery, will also be introducing two wines to the UK market through Aussie Rules.

MARCH 2014 DRAM 9

PROUDLY INDEPENDENT

DRINKS WHOLESALER OF THE YEAR 2014

BEST DELIVERED OPERATION ON TRADE 2014

SUPPLIERS SURVEY WINNER 2014

ESTABLISED IN 1895, THE FAMILY OWNED AND AWARD-WINNING FIRM OF GORDON & MACPHAIL IS ONE OF THE UK’S LEADING INDEPENDENT WINE AND SPIRIT WHOLESALERS AND THE PROUD OWNER OF BENROMACH DISTILLERY. With an extensive portfolio of products including an unrivalled selection of Single Malts, premium spirits, wines, craft beers and ciders, servicing both the on and off-trade.

Gordon & MacPhail’s services include: · Range management, merchandising and POS for the off-trade · Staff training · In-house wine list service · Flexible ordering – mixed cases available and a low minimum order level · Customer Own Label products · Supportive, professional sales representatives covering the whole of Scotland

CONTACT A MEMBER OF OUR UK SALES TEAM FOR MORE INFORMATION

10 DRAM MARCH 2014

two in a row for Tennent’s SUPPLIER’S SURVEY

THIS YEAR’S SUPPLIER’S SURVEY SEES LITTLE CHANGE AT THE TOP, BUT THERE ARE A FEW ISSUES THAT OBVIOUSLY NEED IRONED OUT. SUSAN YOUNG REPORTS.

L

icensees are, in the main, very content with their ontrade suppliers. Satisfaction ratings in this year’s survey either remained the same, rose slightly or dipped marginally.

But certainly when it comes to category satisfaction it appears the wine and spirit suppliers have trumped their beer counterparts. The average score across the wine and spirit sector was 89% compared to an average score of 81% when it came to beer.

What is encouraging is that the main beer suppliers are still achieving scores above 80%, albeit not Matthew Clark, who took on Molson Coors distribution last year. That probably doesn’t come as surprise to either their customers or the company who perhaps have found it more challenging than originally thought to meet the needs of their new beer customers. Hopefully by the time this survey comes around next year the operation will be in a much better place.

Over the past month licensees around the country have been called with responses taken from independent operators, who were buying free-of-tie. We asked them to rate their beer supplier and wine and spirits suppliers. All the respondents were aksed to give a satisfaction rating with one being the lowest and five the highest across five different categories.

These were sales representatives, telesales, delivery times, product range and promotions. They were also invited to volunteer any other information they felt was pertinent, and this year for the first time we asked five additional questions with regard to their businesses.

When it came to beer, once again Tennent’s topped the

poll. It’s the second year in a row that the company has achieved the highest average score. It’s satisfaction rating was 86%, marginally lower than last year, but still ahead of its competitors. The companies sales reps certainly received praise with their average level of satisfaction growing 2% to 90%, while promotions rose a significant 8%. Perhaps indicating how competitive the market is, and emphasising the fact that the company is being pro-active in keeping and attracting market share. In fact this is where competitor Belhaven really missed out. Although Belhaven’s customers were more satisfied with promotions than in 2012 (seeing a 2% rise), it was still trumped by Tennent’s to the tune of 14%.

Belhaven came out on top when it came to delivery times and its product range but there was not much in it when it came to telesales and sales reps, with Tennent’s 90% satisfaction level for sales reps beating Belhaven customers levels by 2%, on the telesales front Belhaven was 1% ahead of Tennent’s.

Although it was Heineken, which shared third position with Carlsberg, which had, according to customers the best telesales service with a satisfaction rating of 91%, and its sales reps also did well with 88%. It was a lack of sales reps on the ground that brought down Carlsberg’s overall rating.

It only achieved a 65% satisfaction rating for sales reps compared to a 90% rating for telesales, but it did come out on top when it came to promotions.

Says John Gilligan, Managing Director of Tennents, “As ever it is good to be number one. Being the best when it is a quality field is great. Credit must go to everyone involved. And of

Beer supplier’s results 2014

Sales Rep

90%

88%

65%

88%

53%

Telesales

85%

86%

90%

91%

60%

Delivery Times

88%

91%

90%

80%

70%

Product Range

82%

92%

90%

80%

85%

Promotions Overall

84%

70%

85%

80%

60%

86%

85%

84%

84%

66%

MARCH 2014 DRAM 11

two in a row for Tennent’s

SUPPLIER’S SURVEY

course credit to our people, we never really stop.”

Charlie Woods, of The Imperial Bar in Airdrie comments, “It doesn’t matter what you ask Tennent’s to do, they are always there in a minute. They give you absolutely no grief. The delivery, sales and the rep are all great.”

While Dennis Forsyth of Cheers in Fraserburgh said, “They have a good portfolio, competitive prices, great point of sale and I also like the continuity that I have had with my rep. He’s been there 20 years, and I think that says a lot about the company.”

On the spirts front it was Gordon & MacPhail who triumphed.

They returned to the top spot, after narrowly losing out to Inverarity Morton last year. Their average score a massive 97%. The company has also picked up a further couple of awards for their on-trade service, most recently Best On-trade Wholesale delivered at the Scottish Wholesale Achievers ceremony.

Gordon & MacPhail scored highest when it came to their sales reps, telesales and product range. Dunns Food and Drinks, which has seen an improvement in satisfaction ratings of 10% over the last year, came out on top for delivery times while they also drew with Gordon & MacPhail when it came to promotions.

Batleys was a new entry this year, and some Glasgow licensees had good things to say about Hot Sauce, although it didn’t have quite enough nominations to make it on this year’s list. Allsons appears to have dropped out of the running, with only two pubs mentioning the wholesaler, and even then they weren’t completely satisfied.

Most of the wholesalers product ranges were well received “The wine expertise and support from Inverarity has, for many years, been second to none and continues to be a critical factor in the growth of G1 Group.

with four out of the six achieving scores in excess of 90%, that really is good going.

Of course, although licensees were differentiating between Forth Wines and Inverarity-Morton, the two companies are now one. Certainly it seems that Forth customers will be pleased at the extended product range and promotions that they are likely to have with the new enlarged company.

However Forth’s sales representatives rated more highly than Inverarity-Morton’s as did their delivery times. So there are benefits to be had both ways.

Wallaces satisfaction ratings have gone up 3% and Matthew Clark only dipped 1%, but compared to their competitors, they haven’t improved as much over the year. Gordon MacPhail saw an improvement of 7%, Inverarity-Morton went up 2%, Batleys came from nowhere with a 90% satisfaction rating, while Dunns increased by 9%, and Forth increased 3%.

They all deserve a pat on the back.

Stephen Rankin, Director of UK Sales said, “On behalf of my fellow directors and all the staff at Gordon & MacPhail I sincerely thank our customers for bestowing this tremendous award on the company. It’s testament to the hard work, dedication and skill of our staff who strive to deliver outstanding customer service. We look forward to working closely with our customers, to enable us to evolve our portfolio of products and services to meet the demands of an ever changing market place.”

Anne McKenzie, of the Forres House Hotel, Forres, “From the beginning to end I order and I get a wonderful delivery service.

The men who deliver are amazing, and always go out of their way to help me. They are so professional.”

“We have had a long and extremely good trading relationship with Inverarity Morton; they understand our needs and deliver on service, just what we, as a company, want.”

WINE & SPIRIT supplier’s results 2014 “The team’s “can do” attitude is always refreshing and is backed up by the highest levels of customer care, service and support.”

Graeme Arnott | Director, Caledonian Heritable

David Tracey | Director of Brands and Standards, G1 Group

Sales Rep

97%

Telesales

100%

Delivery Times

97%

92%

Unrivalled Expertise in the Scottish Licensed Trade

137 Shawbridge Street Glasgow G43 1QQ

Passionate about our Product and our Service Centre of Excellence for Staff Training

97%

94%

86%

84%

94%

90%

84%

88%

74%

87%

86%

78%

92%

100%

96%

91%

80%

96%

92%

86%

87%

86%

tel +44 (0)141 649 9881 fax +44 (0)141 649 7074 InverarityMorton.com

Product Range

97%

96%

Promotions

96%

80%

90%

96%

70%

72%

82%

Overall

97%

92%

90%

89%

87%

85%

82%

12 DRAM MARCH 2014

GOOD BREWING MAKES GREAT BUSINESS. Tennent’s and the red T are registered trademarks of C&C Group.

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Light at the end of the tunnel SUPPLIER’S SURVEY

The future is looking bright according to our poll. With the decline in sales sliding to a halt, it seems that the trade is facing a far rosier future. We asked licensees the following questions as part of our annual survey.

Here’s what they had to say.

SALES

65% pubs reported growth in sales in the last year.

22% stayed the same 9% declined 4% N/A

Did your sales grow, stay the same or decline?

Two-thirds of licensees in Scotland have reported a growth in sales over the past 12 months and 22% think their sales stayed the same, according to our Supplier’s Guide poll. We asked licensees whether their sales went up, stayed the same or declined and a impressive 65% believed sales had improved while less than 10% reported a drop in sales for 2013.

The results of the Dram poll back up a report from earlier in the year from Zolfo Cooper which showed spending in Scottish pubs had risen in 2013 from the previous year.

How do you do your ordering?

ONLINE ORDERING

28% of premises order some products online.

82% prefer traditional methods of ordering, phone, fax, reps.

Sales reps the country over can breathe a sigh of relief as the Dram survey shows 82% of licensees lean towards the more traditional methods of ordering from suppliers. Only 28% of those who took part in the poll said they ordered products online. The personal touch given by a rep or a telesales agent still seems to go a long way for some customers, ONLINE PRESENCE Long, Only 6% of pubs do not use Jackie manager at the internet at all for their Gunners in business.

Dundee is one 94% of pubs utilise the of those customers. Jackie said, “I like internet in the running of their business in some form. being able to discuss the product. The reps tend to be able to help with any offers. Online might be easier but I prefer the personal touch.”

Similarly, Joanne Mitchell, manager of Riverside in Inverness shuns online ordering, Joanne told Dram, “In a busy environment it’s easier to speak on the phone than to sit down and order online. There’s more of a guarantee that you’re getting the best deals and 14 DRAM MARCH 2014

offers when you speak to someone rather than going through pages upon pages online.”

However, Alan Heirs of the Callandar Arms in Falkirk wasn’t in the norm. Alan is an advocate of online ordering, and deals with one of his suppliers solely online, speaking to Dram, Alan said, “Online ordering is easier. I can put the orders in when it suits me rather than waiting on sales calls at set times. I think I would do it for my other suppliers if it was possible.”

SOCIAL MEDIA

10% do not use any sort of social media.

90% use social media for the business.

Do you use social media?

The pull of Facebook and Twitter is too much for licensees to resist with 90% of all respondents to the Dram poll using social media in some form to promote their business. Paul Connolly, manager of Candy Bar and Kitchen in Edinburgh, uses three major social networks - Facebook, Twitter and Instagram - to promote his business. Paul said, “We feel we are far more in control of our own marketing this way rather than using newspapers and magazines. We’re able to reach our demographic more effectively.”

REFURBISHMENT

46% of premises refurbished in 2013 40% plan to refurbish in 2014 54% of the 40% also refurbished in the previous year

Did you refurbish last year? Do you plan to do so this year?

Improvements and refurbishments were high on the agenda in 2013 too. 46% of licensees who responded to the Dram survey said their premises had undergone some form of refurbishment or maintenance in the past 12 months with a further 40% planning improvements this year, more than half of whom had also refurbished in some form the year previous. Only 14% of those asked had made no changes in 2013 and had nothing planned for the year ahead.

The news across the board is positive for the licensed trade in Scotland. With the majority reporting an increase in sales. Hopefully the trend will continue and licensees will be celebrating an even better 2014.

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The secret of tourism LICENSEE INTERVIEW

From tattie-picking as a lad to lunch in the staff canteen today, Crieff Hydro boss Stephen Leckie reveals he is not afraid to get into his boiler suit if he has to! Susan Young reports. rieff Hydro is a busy and bustling hotel, sitting high on a hill overlooking pair of shorts.

Crieff. It’s not just the workplace for Stephen Leckie; it’s his home too as he You may have got the gist by now of Stephen’s personality... he is one of a kind. In also lives on the estate. And I caught up with Stephen, Crieff Hydro’s Chief fact he himself says “There’s nowt so queer as folk’ and admits that he thinks we Executive, shortly after the company announced the purchase of Peebles Hydro are all ‘a bit mad’. And while we may all be slightly mad, there’s nothing mad about and its sister hotel, The Park. A management deal with Freedom Hotels was also the success Stephen has made of the business since taking the helm in 1994. revealed which now takes the hotels under his management to eight.

Stephen is one of a family of four, and although his brothers and sisters have Stephen was very well turned out for our meeting. He was dressed in a tweed suit worked in the hospitality industry, it is Stephen who has ended up running the and proudly showed me his Strathearn tartan tie. An outfit he assures me he is business. wearing because he has done a small promotional film for one of his suppliers and He tells, me “I had thought about becoming an engineer or an accountant. I just not merely because I was visiting! knew that I wanted to be in business.” To this end he did a degree at Napier in However, it appears he is rather fond of his tweed suits, and of classic motor bikes Business Studies which was geared towards the hospitality industry. and cars. The latter being his passion. He tells me, “I like getting my hands dirty, Stephen then surprised me by telling me that at college he had been a Freestyle just look at these nails?” And true enough it appears that he does like to get down wrestling champion. In fact, he won the Scottish Championships. He also took up to the nitty gritty and he assures me that he is just as comfortable at Crieff Hydro judo at the same time and competed at Championship level too. Says Stephen, “I in his boiler suit, as a tweed suit, and has even been known to roam about in a like to win.”

Perhaps his sport took him away from his studies somewhat because he told me that he wasn’t the best student. Says Stephen, “The year after I left they used my course work as an example of what not to submit.”

After leaving college he joined Queens Moat House determined to have a successful career. He says, ‘I was ambitious. I didn’t want to take a year out, as I thought it was a waste of a year. I could have joined various hotel companies but I decided to join Queens Moat House and my boss there Michael Slagle (who tragically died in an accident) was the best boss I have ever had.” Then he adds, “In fact I’ve not had a boss since!”

Stephen’s first decade at Crieff Hydro was far from trouble free. His father, who had run the business before him developed Parkinsons and his brother was injured in an accident which left him in a wheelchair.

At the same time he was bringing up a young family, and although two have now flown the coop – one is a nanny in London and the other a student at Napier, the two youngest are still at home or at school, while wife Fiona also works in the business.

Says Stephen, “They keep me young and I look forward to spending time with them.

When they are here all the time you do get a bit complacent, but when they are not here it is quite sad. Children really only pass through our lives and I really appreciate the time I have with them.”

While his kids may keep him young, the business keeps him on his toes. Stephen is not one to hide away in an office.

He tells me, “I have an open door policy. Folk say they have one but they don’t really, I do. Nobody fields my calls and my office is beside the front lobby. I also eat lunch every day in the staff canteen, I love it. I’m always getting feedback and it’s important to me that my staff enjoy their job. If they don’t enjoy it they shouldn’t be here.”

Band 1 for Commercial Property: Leisure & Hospitality Stephen has been running the business for the past 20 years, and it’s not only the (The Legal 500) business that has changed, he has too.

He says. “I used to be much more aggressive and blunt. I’ve calmed down and I’m much more socially and emotionally aware now. bto enjoys working with the Crieff Hydro team and He is a great advocate of “servant leadership” - a leadership philosophy and set of practices. The servant-leader shares power, puts the needs of others first and looks forward to seeing their expansion plans come to life. helps people develop and perform as highly as possible. And he is certainly up to www.bto.co.uk date with all the latest management and marketing tools. www.bto.co.uk In the 20 years I have been writing for this magazine, he is the first hotelier ever

C

Evolve with us

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We have never had a government that has taken tourism so seriously. Tourism is significant to Scotland in terms of growth, it accounts for 10% of the economy

to show me how he utilises Mosaic, a consumer classification system which allows management to understand their customers and target audience, identifying who they are, how they live and how they spend their money.

Having come from a media background and having listened to brand managers – this is a common management tool in business, and although it certainly is used by other hotel businesses, it was the first time I have been shown it by a business owner.

It’s not the only business tool he uses to help run his £30m business, which has grown every year except the year VAT rose. He has a database of more than 150,000 people and they target them using the Mosaic principles.

Explains Stephen, “My belief is that if we get the product right people will come anyway. If you are good at what you do, people will come. Folk always need a break.

We can have 1,000 customers a night, 70% is repeat business which means we need to find 300 new people every night. We go into it in forensic detail.

Our marketing spend has to deliver and we use online and digital to reach our audiences.

‘Customers need to feel that we are offering value for money, but it’s not cheap to come here. Our business split is 70% families and 30% corporate. Customers have a different mind set these days. They don’t all want a cheap room.”

I asked him about Tripadvisor. “I think the industry is actually more critical about what they offer than customers”, he says. “We track ourselves on Tripadvisor all the time and we track our competitors. We do get relevant feedback, but the downside is that the feedback is anonymous. I think it should identify the reviewer.”

Until about four years ago Stephen was focussed primarily on building the business and on family matters, but in the last four years he tells me that he has “popped out the other end”.

This has allowed him to increase his involvement with various bodies. He is Chair of Crieff Community Council, President and Director of Perthshire Chamber of Commerce, Chair of the Scottish Tourism Alliance (STA) and the Tourism Leadership Group. He is also a member of the Young Presidents’ Organisation,

(YPO), a committee member of the British Hospitality Association, (BHA) and was in 2012 appointed Deputy Lieutenant to the Lord Lieutenant as the Monarch’s representative for Perth and Kinross.

Whew!

He tells me, “We have never had a government that has taken tourism so seriously.

Tourism is significant to Scotland in terms of growth, it accounts for 10% of the economy, 250,000 employees work in the sector and 70% of the businesses in the industry have less than 9 employees. I enjoy meeting with the various people around the table, and hearing what they have to say. There are a lot of very passionate people around the table, really heavyweight players, and I am glad they are backing tourism.”

He continues, “There are 9,700 businesses linked to Tourism Week, and we are running two conferences which will each attract around 350 people. I want local businesses to get involved. There is still a certain amount of apathy, but I can’t understand why tourism businesses wouldn’t support their local tourism authority.

“They might say they can’t afford it, but can they afford not to support it? They need to be actively engaged. Tourism is everyone’s business.”

This philosophy certainly rings true in relation to the company’s plans for its new acquisitions and the hotels which have recently been brought under the management of Crieff Hydro. The company will launch a community engagement programme in the Borders, the West Coast and Harrogate to encourage the local community, businesses and suppliers to play an active role in helping shape the future of the hotel in their area. This is probably the first time any business within the hospitality industry has embarked upon such a project but engagement is an area where Stephen comes into his own, using his passion, spirit of determination and character to create a feeling of inclusion, engagement and importance, giving all stakeholders a voice in their future, the future of their local communities and of course, the wider sector.

He says, “Understanding what local customers want from these hotels will be really important to us. These areas are great destinations and we want the hotels MARCH 2014 DRAM 17

The secret of tourism LICENSEE INTERVIEW to stand as real advocates for these villages and towns. What we are interested in is generating more new visitors to each of the areas, boosting the local economies and supporting tourism in Scotland.”

Stephen has just changed banks which has allowed him to finance the purchase of Peebles Hydro and the Park. He says, “We interviewed five banks and they all said they were open for business. Obviously they are. Certainly they seemed to be less concerned about the economy.

“We looked at the deal and the covenant. I believe in this business it is all about revenue and not necessarily cash. If you are not growing your revenue you are not growing your business and you should be ploughing your revenue back into your business. Not all the banks agreed with that philosophy, needless to say we didn’t choose to bank with them. We have gone with Santander.”

He has lots of plans for Peebles and he has already addressed the staff but he believes the next few months will be challenging. He says, “Peebles Hydro is a completely different type of operation, but there are a lot of synergies, and we are looking forward to working with the team there. “I worked there as a bellboy in 1983 so I have known it for a long time. Our agreement with Freedom Hotels to manage The Yorkshire Hotel in Harrogate, The Isles of Glencoe

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Hotel & Leisure Centre, The Ballachulish Hotel and the Oban Caledonian is a bit different. We’ve known these hotels for a while too, as well as the owner, Colin Johnston, who has trusted us with running them. Since Stephen took over running the business he has grown revenue by a factor of five. He says, “If you start a business from scratch you start with nothing and create it, but with a small business there are expectations and pressure to perform. That pressure is massive.

“People might say that I was born with a silver spoon in my mouth but I was working at 13 out tattie picking and picking raspberries. I have had to work for a living and I still do. In fact my whole family gets involved. “ My wife Fiona, who I met when she was a guest here, is in charge of interiors, the heritage, culture and ethos of the business, while both my boys and my eldest daughter have worked here too. At Christmas the whole family gets involved. I host a ‘Captains drinks reception’... then we go round the Banqueting suite with my children piping in our guests.

He concludes, ‘This is an exciting chapter in our lives. I would hope my father would be fiercely proud.”

I have no doubt he would be.

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DESIGN FOCUS

The latest addition to Glasgow’s west end, Hyde has finally opened.

Tucked away at the bottom of Byres Road on Partick Bridge Street, the new venture from Ian Donaldson and Edward Fox adds a cool, laid back but edgy dimension to the west end bar scene. Robert McCracken reports.

T

he glass fronted Hyde nestles behind the vibrant Dumbarton Road and across from The Butterfly and the Pig. A couple of external lanterns highlight, the double height glass facade which is reasonably discreet. Stepping off the street and into Hyde, the reclaimed Californian oak floor immediately makes an impression, while in front of you there is a copper fronted bar. The bar area is punctuated with bespoke bar furniture and mismatched leather chairs, to the left various booths and to the right a few round tables.

Hyde is light and airy due to its massive, south facing, glass front.

General Manager, Stephen Heggie explained the feel Hyde is trying to capture, “We have a lofty, airy New York warehouse style feel going on with the high ceilings and exposed lighting tracks so even when the bar is busy it doesn’t feel enclosed. The New York inspiration continues with some of our soft furnishings which are based on a speakeasy style.”

The bar is flanked by a row of cosy, cream coloured leather booths

to the left. This row of booths is backed by a mural, split over various panels depicting the eclectic goings on in the west end of Glasgow.

Colin Curruthers, the artist who created the work, captures life in this buzzing area of Glasgow in this one-off production for Hyde.

Step behind the bar, another row of booths, this time upholstered in darker leather. These booths sit against a wall adorned with more reclaimed material, this time 120 year old red brickwork.

Bar manager Kevin Jamieson explains, “Ian [Donaldson] is inspired by the Californian concept of making the most of natural light, encouraging a laid-back atmosphere and he felt that reclaimed materials suited this better than brand new materials. All the reclaimed materials were directly sourced.”

The single most impressive feature of Hyde, however, actually sits behind the bar. A twisted, metal tree positioned against the back bar extends its winding ‘branches’ across the wall behind it. These branches clutch onto bottles of premium spirits, providing a truly unique and imposing feature climbing above the bar. This was MARCH 2014 DRAM 23

Photography: Tammy Jay Boyle and Nathan Ferguson

Hyde Partick Bridge Street, Glasgow

DESIGN FOCUS designed by artist Angus Scott. It is particularly impressive at night when the bottles are backlit.

Hyde does not lack any intimacy. The aforementioned booths provide customers with privacy, over and above this though the layout of the bar creates various nooks and crannies.

Overhanging the main bar area is a mezzanine housing another handful of booths as well as a DJ pod, perched at the corner of the upper area. The small DJ pod has the same copper plated frontage as the main bar below, the eye catching design consists of various copper panels overlapping each other. Each of these panels is different from the next, some are gleaming, others less so but this only adds to its intriguing appearance.

With access also available via a lift, this upper level holds 60 people and also has its own bar making the mezzanine perfect for functions. Separated from this upper bar by a folding glass door is Hyde’s outdoor terrace. The terrace, complete with that 24 DRAM MARCH 2014

Scottish essential; outdoor heaters, offers an outdoor haven for around 20 customers. The terrace faces south so should make the most of any sunshine, should we be so lucky.

Just when you think you’ve seen all this chic new retreat has to offer, Hyde lives up to its name as hiding away, accessed from the bar by a wood panelled corridor, is a 45 cover restaurant.

With its own entrance further down from the main entry, this restaurant with it’s custom made, dark wooden furniture, marble tabletops, mismatched leather chairs and bespoke mural adorning the main wall, continues the theme from the bar but is decidedly more intimate. With a lower ceiling and no double height windows, the restaurant at Hyde feels more cosy and compact. It too has its own bar, the restaurant adds another dimension to Hyde and draws a clear line between bar and restaurant, rather than leaving one space to be ‘all things to all men’.

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RODGERS BUTCHERS Purveyors of Fine Meats

Proud to supply Wild Cabaret and wishing them every success in the future www.rodgersbutchers.com 103 Sylvania Way Clyde Shopping Centre Clydebank G81 2RR Tel: (0141) 952 9558

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180 Byres Road Glasgow G12 8SN tel: (0141) 334 9724

DESIGN FOCUS 18 Candleriggs, Glasgow

WILD CABARET & Wicked Lounge

Glasgow has a new entertainment venue which walks on the wildside. susan young reports.

T

he opening of Wild Cabaret and Wicked Lounge in Glasgow’s Merchant City must have been one of the most anticipated events for years. The new venue, at 18 Candleriggs, is in a new building, and covers an extensive area.

It’s not often you get to start from scratch but the people behind Wild Cabaret certainly did. This brand new venue, which houses a large restaurant and cabaret area, a foyer-style bar and the Wicked Lounge bar has a capacity of around 400 which includes 120 covers for dining.

It’s glass-fronted facade stretches the length of the venue – and there are two doors which lead in.

The first door leads you into a reception area with a small bar and black leather cubes and black leather chairs. They surround strategically placed round black and gold tables, which feature the Wild Cabaret logo, which features throughout the venue on glass, menus and on the bar.

As you come in, to the left there is the entrance to the restaurant and cabaret club which rather spectacularly has a mosaic mirrored entrance. Inside ...as the name suggests, think South Africa game park meets Art Deco... and you only have to take one look at the massive mural on the wall of the restaurant and cabaret club to see what I mean. This hand-painted mural depicts leopards intertwined with the art deco logo. It just about fills the whole wall.

And along this back wall there is a gold banquette, which allows the restaurant to fit a table seating around 16 along the length of it. All the banquettes, seating, furniture and soft furnishings have been supplied by Suite Illusions.

Along the left wall there are large booths which again feature gold upholstery with antique studs. The gold of the upholstery is picked out by the inside of the lights above which are quirky bowler hats with a gold interior. The tables are all dark rosewood accompanied by opulent crushed velvet seating. The tables also MARCH 2014 DRAM 27

DESIGN FOCUS

feature gold painted rhinoceros’ – hand-painted by Managing Director Kimberley Scott.

Of course – the focal point of the room, if you haven’t been captured by the mural, is the stage which, although not large, has a fair presence due to the lightbulbs that surround it. The effect is similar to that of a make-up mirror in a stage dressing room.

Says Kimberley, “The venue has been designed specifically for the purpose of bringing together a five-star fine dining experience and a world-class cabaret experience.” She explains, “I like to travel and I’ve been influenced by what I’ve seen. It’s not just deco, and its not just cabaret. I think it’s a modern take on art deco.”

The roof is interspersed with gold curtains which hang about a metre down presumably this is to help with the sound, which obviously in a venue of this size and with cabaret on offer, is important. But the fabric also matches the gold leather-like upholstery.

The Wicked Lounge is situated on the right hand side of the 28 DRAM MARCH 2014

venue, and has its own entrance. It is a huge open space, with a full length bar running the width of the room the top of which is suspended from a plinth. Your attention here is perhaps not the bar but the huge signage above it which leaves you in no doubt that you are in the Wicked Lounge.

Round the walls are large pewter booths, with D-shaped fluted backs and there is a large area with modular seating which consists of some 13 units pieced together, curved around a pillar. The main feature here is a huge semi-circular booth which is made slightly more private by the sheer gold voiles that surround it. This is an area obviously built for large groups of people and there is also plenty of space to be entertainment by musicians, which is the plan. The décor is opulent, but quite minimalist too. It’s certainly not fussy. The seating in the Wicked Lounge is predominantly pewter while in the cabaret area the predominant colour is gold and black, all the colours of the art deco era with the warmth of wild.

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DESIGN FOCUS

MOTHER’S Howe Street, Edinburgh

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ain Pert and business partner Gordon Gilhooley have been busy. They opened McSorley’s in Edinburgh just before Christmas and this month they completed the refurbishment of the former Standard on Howe Street and have created a new gin bar called Mother’s.

This bar has a small shop front, which is really deceiving because the bar extends back and becomes, what is in fact, quite a substantial sized bar. Says Iain, “It was quite run down, and we have made quite a few alterations although we did keep the location of the bar and the bar itself.”

These alterations include removing some pillars and taking away the fixed seating, and recycling some items such as the lights, the bar and keeping others such as the fabulous traditional radiators.

Iain explains, “We have a lot of bespoke features here which our designer created himself. He also recommended that we put in bespoke tables, and although there was a lot of discussion about them because they were quite costly, they have really brought the place to life.”

He is right. The tables which look like they have been created from parquet flooring – gleam in the light, adding warmth and a point of difference. The warmth is also enhanced by the red walls at the entrance, and the colour was mixed to Iain and Gordon’s specification.

Although this is a gin bar, with more than 200 gins on offer, the theme is quite discrete throughout. From the bowler hat lighting, personally created by the designer, to the art deco style wall lights (recycled from the Standard’s ceiling lighting) to the black and pin-strip rear wall (hand painted), and a couple of murals of a well dressed gentleman... it’s not in your face.

Explains Iain, “Everything is quite bespoke and discreet. We didn’t want the bar to be too male orientated which is why we introduced the bright red bespoke lampshades at the front of the bar, and the velour covered booth.”

This booth, which seats two, is situated near the window and

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DESIGN FOCUS

is almost like a small carriage. Says Iain, “This was dead area, but now the booth is there it is one of the most popular seats in the room.”

Further through into the body of the bar the walls now feature bluey/grey wood panelling which has just been put in, and some fixed seating, which lies horizontal to the bar. All the bar chairs and leather upholstery have been refurbished by a car company, who specialise in restoring old cars. Says Iain, “They rejuvenated all the leather and buffed it up. It now looks, and feels, great. They also refurbished the pewter bar which had been left to languish and the beautiful gantry had been covered up by the previous occupant and we have redesigned it and used some beautiful tiles to add definition.”

The shelves of the bar groan under the weight of the multitude of gins on offer, and there is a specials board for the Gin & Tonics of the month. The nature of gin bottles mean that this display also is very creative and adds to the overall feel of the bar.

Mother’s also has a downstairs area which has been transformed into a private party area. The stairs down to it, situated at the rear of the pub, are also a work of art and very art deco in nature. But they have merely been restored and the black paint removed. It looks great and some beautiful bespoke wallpaper in a lovely teal blue and featuring little birds, adds a slight oriental feel to the space. This wallpaper is continued into the space below, which is a bit edgier than the bar. Says Iain, “It holds 100 people and it has its own bar, and of course the kitchen is here so it’s really easy to cater for private parties.”

There are still a few details to be introduced including the cocktail menu, which now that they have sourced enough leather bound books called ‘The Drunken Botanist’ will be adapted to exhibit Mother’s cocktail list. And of course not forgetting the font that has been used – called would you believe it ‘gin’. Very appropriate! Mother’s is at 24 Howe Street.

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Sue Says J

ust after we went to press last month there was that unfortunate incident at the Arches. A 17 year old was taken to hospital from the club, after taking drugs, and died. Subsequently The Arches, in consultation with the police, will be an ‘over 21’ venue. Most of you know I feel quite strongly about the use of drugs in clubs, and I know that every club owner out there must be thinking ‘there but for the grace of god’, because I have been told time and time again how difficult it is to police the use of drugs in clubs. It’s part and parcel of the night time economy. But a sobering thought... most of the club owners I know have kids who are either around that age or coming up to it fast. How would they feel if it was their kid? Olivia Giles, the lawyer who contracted meningitis and who lost her limbs through the virus, once said at a charity do, “What would you pay so that this wouldn’t happen to your children?” So I am asking every club owner... what does it take so that your children and everyone else’s children can party in a drug free environment? Maybe I am being naïve, but I have friends who have sons and daughters that are not just being offered drugs in clubs, but they are also being asked to sell them! It’s a slippery slope!

On a positive note during the research for our Supplier’s Survey this month we also asked licensees if they had seen their business grow, stay the same or decline in the last 12 months. The good news is 65% said their business grew, 22% stayed the same, and only 9% saw a decline. It seems that we are well and truly coming out the other side. Our research also showed that licensees have been investing in their businesses and are planning to continue that trend. That is really encouraging.

I don’t think I ever had a month when we had so many news stories about new bars opening and refurbishments, and it’s ongoing. To summarise, Hyde, Las Iguanas, The Round, Howling Wolf, Pacific and Pinto in Glasgow... Beer and Skittles, Mother’s, Clerk’s and The Raeburn in Edinburgh; One Princes Street, Falkirk; The Priory, Aberdeen... the trade is alive and kicking, and there’s loads more coming up. Watch this space. The only problem facing some folk is the inability of licensing boards to grant licences in time... next month we look at the best and worst boards in Scotland.

The BEN dinner celebrated its centenary recently and as usually it was packed to capacity. It was great to catch up with some people in the trade. But as usual at these events you make promises... I think I might have agreed to cycle 20 miles with Malcolm Binnie. I think he will be pulling me up about that next year! But I’m delighted he is enjoying the sport so much...

The Scottish Wholesaler Achievers annual event was also a success, with Gordon & MacPhail picking up the award for Best On-trade wholesale delivered. Our own research with our Suppliers Survey also backed up this award... they came out top. The company is also sponsoring the Highlands & Islands Food & Drink Awards. Stephen Rankin, the company’s director of UK sales, said, “This event both showcases and rewards all that is good about the best of food and drink in the Highlands and Islands. The awards really help to put the Highlands and Islands on the map as a region renowned for quality produce.” I think Gordon & MacPhail are doing their own bit to put the Highland and Islands on the map!

Wild Cabaret and the Wicked Lounge opened in Glasgow last month – and what an opening it was. From comedians, to jazz singers, dancers to choirs... the entertainment certainly packed a punch. It is promising more of the same with a entertainment budget which is greater than any I have seen for any venue in Scotland. The owners are certainly going for it in a big way.

What a boom the Six Nations is to Edinburgh. According to RBS it has certainly boosted the cities coffers according to research. Economists believe fans are likely to have spent as much as £9m in Scotland’s bars and restaurants, £6m on hotels and other accommodation and £3m in shops, with further revenue earned from sponsorship and media deals.

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It seems that the new PPI scandal is hedgefund lending... which has certainly impacted on the licensed trade. Already licensees around the country are in the process of working out exactly how much it has cost them under onerous agreements which in some cases were agreed after bullying tactics from bank salesmen. I know of one licensee who is already back in the money having challenged his bank, and lawyers and financial gurus are gearing up for a bonanza as licensees start to fight back. For once the licensed trade may have their banks on the back foot.

More than a 100 pubs signed up to The Sunday Mail Centenary Fund ‘Buy a round, give a pound’, campaign but so far only a very few have returned their collecting cans. If for any reason you have not managed to get round to carrying out the initiative, why not try it in March? The best contributors go forward for the Sunday Mail Centenary Fund award... and if for any reason you can’t find the collecting can - why not send off a donation anyway? It’s going to a lot of good causes.

I got a sneak preview of Raeburn House Hotel from its enthusiastic owner, Ross MacLean, last month. I can’t wait to see the finished hotel, and well done to Ross for getting me into a hard hat and a bib, not the most glamourous attire!

CLASSIFIED ADVERTS - DESIGN

2117 London Road | Glasgow G32 8XQ Tel: 0141 778 5591

Providing glass products and services to bars and restaurants across Scotland for 5 decades.

www.hurrybros.co.uk MARCH 2014 DRAM 33

CLASSIFIED ADVERTS - ELECTRICAL

ELECTRICAL CONTRACTORS Electrical, Fire & Security Services

It works, but is it safe?

Be Safe, Stay Safe, use D.Sykes Electrical for all your Repairs, Maintenance and Installation Work

• Electrical design, installation, maintenance & testing • Fire Alarms • CCTV • Intruder Alarms • Emergency lighting Email: info@rjaelectrical.com

01569 765600 (Stonehaven) Tel: 01224 925900 (Aberdeen)

Tel:

10%

Labour costs when you quote “DRAM MARCH” at time of booking only

T: 0131 477 7447 or Freephone: 0800 953 0356 E: info@dsykeselectrical.co.uk 24 Bridge Road, Colinton EH13 0LQ

We are an Approved Certifier of Construction, certified to carry out work requiring a building warrant.

RJA Electrical Limited Unit 4, Redcloak Steadings, Slug Road, Stonehaven AB39 3SS

www.rjaelectrical.com

Backlee Electrical Domestic & commercial contractors

Backlee Electrical are a family run business based in Edinburgh with over 40 years experience within the trade.

Our company offer a professional, reliable service with all work being fully guaranteed. email: backleeelectrical@gmail.com t:

07554 161387 www.edinburgh-electrician.co.uk

34 DRAM MARCH 2014

www.dsykeselectrical.co.uk

Electricians who care about your business as much as their own.......

DG4 Electrical know how important it is for you to comply with health and safety regulations and how stringent insurers can be.

We help businesses meet the requirements by providing high quality services including: Annual Electrical Testing and Inspection Fire Alarm Systems, Fire Alarm Testing Portable Appliance Testing Emergency Lighting Electrical Maintenance, Repair and Installation Energy Saving Lighting Services

Phone Gary on 0141 4322117 www.dg4electrical.co.uk /dg4electrical @dg4electrical

Members of SELECT. VAT No 155715893.

CLASSIFIED ADVERTS - TRAINING

Need a Scottish Personal Licence or Refresher Course?

SCPLH - ONLY £150 + VAT SCPLH (R) - ONLY £75 + VAT Open courses or we can come to you.

Contact abv Training Scotland

0800 061 2981

succeedwithus@abvtraining.co.uk

www.abvtrainingscotland.co.uk

@abvtraining

N

E

W

Safety | Compliance | Training and Quality Solutions S

• • • • • •

Health & Safety Solutions & Training Fire Extinguishers & Training Fire Maintenance Certificate Bespoke Policies & Procedures Risk Assessments & COSHH Fire Extinguishers Supplied, Installed and Maintained - Foam - Water - CO2 - Multi-purpose powder - Class F - Fire Certificates - Fire Alarms

HACCP Now is a package with bundles designed for all sized food and drinks businesses.

N

Training Courses (we come to you)

• The Essentials of Health & Safety • Live Fire Extinguisher (hands on) • Fire Marshall Training

We understand that food businesses don’t have time to spend weeks, and sometimes months, trying to figure out how to document, implement and manage a HACCP based approach to food safety.

E

• • • • • • • • • •

Fast, Easy, Effective HACCP Software User Friendly HACCP Documentation Tools Integrated HACCP Training & Record Keeping Product Specification & Supplier Management Automated Monitoring & Data Capture Comprehensive Cleaning Scheduling & Records Design Custom Electronic Data Capture Corrective Action Management & Workflow Integrated Audit Management & Workflow Comprehensive Online & On-site Support

www.haccpguide.co.uk T: 0131 513 9790 E: info@haccpguide.co.uk

T: 0131 513 9792 E: info@safetyguideltd.co.uk

S

MARCH 2014 DRAM 35

CLASSIFIED ADVERTS - SIGNAGE

36 DRAM MARCH 2014

CLASSIFIED ADVERTS - CLEANING

Specialist Deep Cleaning and Ventilation Solutions to the Food Industry

“Kitchen Grease Extract System Cleaning to B&ES TR19 Standards”

removing grease, fats, and burnt-on carbon deposits from canopies, filters, fans and ducting.

Did you know insurers have refused to pay out on buildings claims where the insured has not complied with buildings insurance policies regarding regular cleaning of the grease extract system? And not just for fire, other buildings claims too!

Don’t give them any excuse to invalidate your buildings insurance cover...

We’ll provide all the documents and evidence you need at an affordable price.

Call us today for a free quote and comprehensive survey on 01786 473840 Quote “DRAM Magazine” to enjoy 10% OFF your first clean @PSS_Ltd

Follow us: perfectservicesolutions

www.perfectservicesolutions.co.uk hello@perfectservicesolutions.co.uk

BEFORE

White Pearl cleaning

commercial . Residential . end of Tenancy White Pearl Cleaning provide a professional

high quality cleaning service by

trained, vetted and committed staff for industrial, commercial and domestic clients, tailored to meet specific needs of the client. All services and costs provided on our website www.whitepearlcleaning.co.uk We maintain an excellent level of service through staff training and education ensuring White Pearl is a name that is reliable, consistent and trustworthy.

To support a professional image and aid security, all our staff wear uniforms bearing the White Pearl name.

t: 07812 038 748 e: kirsty@whitepearlcleaning.co.uk www.whitepearlcleaning.co.uk

AFTER

A comprehensive service for the entertainment industry.

A sound investment as clean, maintained premises do much to attract high quality custom.

Exterior pressure washing and blasting cleaning for renovations to enhance exterior appearance. Work done on a one off or as a regular maintenance basis with no contracts.

• Window cleaning services for large internal, external, mirror and glass areas.

• Sign and graphics cleaning through use of gentle, yet effective reach and wash technology.

• Upholstery cleaning to remove drinks stains and other spillages.

• Deep cleaning for bar areas.

• Certified carpet cleaning for even Axminster and other premium carpets.

Contact us by e-mailing enquiries@eco-pressure-clean.co.uk or give us a call.

Mob: 07891 222281 Office & Answerphone: 0131 336 1668

24 hour stain removal service.

Free consultation and quotes available. specialist cleaning available on request. www.Eco-Pressure-Clean.co.uk MARCH 2014 DRAM 37

Round up BEN DINNER 2014

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 McCracken • 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.

38 DRAM MARCH 2014

J & G GRANT, GLENFARCLAS DISTILLERY, BALLINDALLOCH, BANFFSHIRE, SCOTLAND AB37 9BD TEL +44 (0)1807 500257 INFO@GLENFARCLAS.CO.UK WWW.GLENFARCLAS.CO.UK Glenfarclas encourages responsible drinking.

MARCH 2014 DRAM 39

NE W The GIGA X8 speedy professional coffee machine The NEW high-performance GIGA X8 Professional with its elegant finish comes with a unique speed function, allowing it to prepare perfect coffee in record time.

The optimally extracted coffee is mixed with hot water inside the machine by means of an extra bypass, absolutely no flavour is lost during the process.

The speed function and time-saving, intuitive operation along with a large water tank and coffee grounds container allowing for flexible and mobile use make the GIGA X8 Professional ideal for use in catering.

For further details on the NEW GIGA X8 and our range of professional and commercial machines contact: JURA Products Ltd, Vivary Mill, Vivary Way, Colne, Lancashire, BB8 9NW. Tel: 01282 868266 Fax: 01282 863411 sales@uk.jura.com www.jurauk.com

40 DRAM MARCH 2014