Dram 285 May 2014

DRAM

285 DRAM MAGAZINE MAY 2014 ISSN 1470-241X

DRINKS RETAILING AND MARKETING

Robert cook picks up Brakes Industry Award

cider • Ian McColm • The Chester • top quotes • MAY Garvie & Co 2014 DRAM 1

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2 DRAM MAY 2014

please enjoy benromach responsibly.

285 259 DRINKS RETAILING AND MARKETING

WELCOME

W

hat a busy month it has been. I’ve definitely been getting out and about from Aberdeen to Edinburgh, not to mention the various social functions.

This month we carry design features on The Chester in Aberdeen, The Crafter’s Barn in Edinburgh and Garvie & Co in Milngavie. I’ve also interviewed the charming Ian McColm, the man behind Glasgow’s Tiki Bar. We also asked some of Scotland’s movers and shakers to give us the piece of business advice that they took to heart and try to follow.

It makes interesting reading. See pages 23 and 24. I also caught up with Jim Rowan and Julie Dunn at Dunn’s Food and Drink to find out how they are taking the business forward and to see their recently refurbished offices.

Very nice they were too. See page 21.

Cider is certainly the flavour of the summer and Jamie Allan takes a look at what’s on what should be in your fridges for the forthcoming months, as well as reviewing trends and getting the opinions of various licensees too.

The features runs from pages 13 to 16.

Our front cover shows Robert Cook of Hotel du Vin, who picked up the Brakes Industry Award at the recent HIT Dinner which raised more than £60K for the charity. The theme, as you can see, was Las Vegas.

Hope you had a good Easter and here’s to a good May weekend.

Susan Young Editor susan@mediaworldltd.com

CONTENTS

May

2014

FEATURES

13 18 24 28

Have you got the bottle?

Jamie Allan reports on what’s happening in the cider category.

DRAM AWARDS

Find all the categories and entry form here.

FOR THE LOVE OF SPIRITS

Licensee interview. Susan Young catches up with Ian McColm.

Design focus

The Crafters Barn, Edinburgh, Garvie & Co, Milngavie and Chester Hotel, Aberdeen.

REGULARS

04 08 40

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.

MAY 2014 DRAM 3

The Craigellachie Re-opening

T

he Craigellachie Hotel is opening its doors again in May just in time for the Spirit of Speyside Whisky Festival. The hotel, which will now be known just as The Craigellachie, has undergone a transformation after being bought by Piers Adam last year.

He had stayed at the Craigellachie three years ago while touring the Highlands with his father, who had been evacuated by his Scottish parents to the area during WW2.

Piers comments, “When I first stayed at The Craigellachie I instantly fell in love with the place, however I was saddened that it had become run down and lost some of its spark.

For the next year or so I kept my eye on the sale of the hotel hoping that someone would buy and restore it, and then I made the snap decision to buy it myself. Most of my businesses are related to bars and restaurants in London and internationally so I really hadn’t considered a hotel in the Highlands of Scotland. However, there is something special about The Craigellachie and Speyside. There is a real sense of community in the area and I really want The Craigellachie to continue to be part of that! We’ve had great support and interest from the local people and local businesses during the restoration and also welcomed input from Highlands & Islands Enterprise.”

The 28 bedroom hotel and new pub,

Have you heard?

The Maclay Group has bought another Glasgow city centre pub, The Bay Horse. The pub, on Renfield Street, was bought through its acquisition vehicle, The Thistle Pub Company, and extends over three floors.

4 DRAM MAY 2014

The Copper Dog, will open 1st May but the new Quaich Whisky Bar has been moved from its original location.

The room previously known as the Quaich Bar now serves as a lounge area and will be used for whisky tastings with the new Quaich opening in summer 2014.

However locals and guests alike will be able to wine and dine in The Copper Dog which is located in the basement level of the hotel which, during the renovations, has been reconfigured to open up the bar and restaurant area. Internal walls have been taken back to the original stone and lined with reclaimed whisky vat timbers, giving a traditional but homely feel to the bar. It aims to showcase the best of local fare.

Piers commented “First and foremost, we want The Craigellachie to be a great local pub and eatery; we’re offering great local food at reasonable prices. Our lunch menu will include traditional items such as a good hearty bowl of soup and the evening menu will have pub classics such as fish and chips, locally sourced chicken, lamb and steaks or if people would prefer something extra special we will also have our ‘Daily Catch’ menu. So whether people are stopping off for a bite of lunch, a bar meal or a special family occasion there will be something on the menu to suit everyone.”

Flavour of Mexico

Mario Gizzi and Tony Conetta have not just cornered the Italian and tapas markets with their restaurant concepts Di Maggio’s, Amarone, Barolo and Spanish tapas restaurants Cafe Andaluz, but now with Paul Sloan and Calum Mclachlainn, they are planning on opening a Mexican restaurant on St Vincent Street called Topolobamba, under the company banner of, funnily enough, Topo Lo Bamba Ltd. The move comes two years after Gizzi joined forces with his cousin Paul when he opened Pinto, Glasgow’s first burrito bar, and only a couple of months after a new Pinto opened on Gordon Street, described as a ‘fast dining venue’ and the third opened on the corner of Bothwell and Hope Street just recently. New Pinto’s are also planned.

Topolobamba is expected to open before the Commonwealth Games. It’s at 89 St Vincent Street. Mario Gizzi told DRAM, “I think Mexican is the next eating phenomenon in the UK and we want to be part of it. Glasgow is ready for it as Pinto has already proved.” The news comes as Mexican chain Chimichanga announced it is coming to Edinburgh. The former Bar Roma has been leased to Prezzo Plc, who will open their first Chimichanga restaurant North of the Border later this year.

Kirkhouse Inn, Strathblane, On the Market The Kirkhouse Inn in Strathblane has been put up for sale. The 400 year old Inn now has a coffee shop, restaurant and lounge as well as its 15 letting bedrooms. The Inn has had various owners over the last few years, but most recently it was run

by Allan and Margaret Duncan, owners of Strathblane Country House Hotel. Prior

to the couple taking over in 2012, Castle Leisure ran the hotel, while Ian Grier’s company Alliedfreeze Hotels Ltd were the owners prior to that. But it was distillers Eadie Cairns that put the Kirkhouse on the map in the 80’s. The Kirkhouse is priced at offers over £675,000 and is being sold through CDLH.

NEWS

www.dramscotland.co.uk

Success for Howlin Wolf Mark Lappin and Paul Bright have opened a new bar on the site of the former Monkey Bar. It is now well and truly up and running and is shaping up to be one of the most popular bars on Bath Street.

The blues-themed bar has gone the route of upcycling.

Mark explains, “We go from having affluent touches like the chesterfields to using recycled scaffolding and brick walls.

The venue also has a massive ‘debating table’. Says Mark, “We can sit 20 - 30 folk around it.

I’ve spent a lot of time in German bars and most of them have one.

It’s a bar away from the bar.”

The bar boasts an open kitchen and food is served until the early hours, while the room at the rear of Howlin’ Wolf has a real feel of a speakeasy. It’s more opulent with black and silver walls and black leather chesterfield booths. There is also an entrance here which takes you to Sauchiehall Street Lane. The more you look around Howlin Wolf the more you notice and the blues music is a treat. Says Mark, “Business is certainly building. We are full to capacity at the weekends and the crowds have been great.”

Howlin Wolf is at 100 Bath Street.

G1’s flagship venue The Corinthian, has had its extended licensing hours cut from 6am to 3am, following a decision by Glasgow Licensing Board.

The Corinthian had extended licensing hours which allowed them to sell alcohol until 6am, on the provision that the venue’s primary function was as a casino.

However, because of a series of serious incidents on the premises within the last twelve months, police and licensing standards officers became aware that the venue was functioning more in line with a nightclub business than a casino, and was in contravention of the Gambling Act of 2005. In light of this the Board’s conclusion was that the extended licence be revoked, with alcohol now available after 3am only to customers who pre-book specially allocated gambling areas.

At the conclusion of the hearing, a licensing board spokesperson announced, “The Board unanimously agreed that the grounds for reviewing the licence had been established and ruled that it will be varied from Monday, April 14.”

Aberdeen has a new superstar bartender in the shape of Alex Lawrence from the city’s Orchid Bar, who won the recent La Hechicera Rum’s Wanderlust Colombia challenge. He gets the opportunity to live and work in the vibrant and exotic capital of Colombia for a full month, later this year.

Have you heard?

n.b. bar & restaurant

The Corinthian Sees Hours Cut from 6am to 3am

Dundee to Welcome BrewDog in May BrewDog’s bar expansion continues apace, with another venue due to open in the old Chamber Building on Dundee’s Panmure Street in May. This will be the the craft brewer’s 14th bar in the UK and fourth in Scotland, following on from outlets in Aberdeen, Edinburgh and Glasgow. Area Manager for Northern Bars Kerry Allison told DRAM, “As ever, BrewDog Dundee will focus on informing and educating our customers on craft beer while being a perfect place to chill out and enjoy great beer.” Allison also revealed that BrewDog plan to continue expanding their ontrade premises in Scotland in the coming months.

B e a tt i e buys new freehold Colin Beattie has bought the freehold of the building which is currently the Butterfly and Pig at Bridge Street on the corner of Dumbarton Road and Byres Road. The building was first of all sold to Greene King, after the owners of the building, who Greene King originally leased the pub from, went into administration. GK then sold it on to Colin Beattie who did have the lease for a period a few years ago.

The original asking price was just shy of a million. Colin also bought the Partick Tavern six months ago which is currently being refurbished.

The condition of the sale, was that Beattie did not sell onto Wetherspoon.

MAY 2014 DRAM 5

6 DRAM MAY 2014

NEWS ALL THE L ATEST NEWS

Fonab Castle, awarded 2 AA rosettes Congratulations to the chef and management at Fonab Castle Hotel. It has just received 2 rosettes

by The AA for the quality and excellence of its cuisine at its fine dining restaurant ‘Sandemans on the Loch’, which only opened at the beginning of February this year. With only around 80 other establishments in Scotland awarded this prestigious award, Fonab Castle is one of very few to have gained this award so quickly for the quality of its cooking. Says Manager Peter Sim, “This is a further endorsement of Fonab Castle Hotel’s commitment to quality and good service within the hospitality industry in Pitlochry and Perthshire at large.”

Further upgrading and new services and facilities are in the pipeline and later this year Fonab Castle’s new Destination Spa opens along with purpose built banqueting suites. This again will provide visitors to Pitlochry with a new world class facility that will certainly enhance all that Perthshire has to offer.

Gin is the Word in Glasgow’s City Centre Glasgow is set to get not one, but two gin bars in May. As reported in February’s DRAM, Alston Bar and Beef, owned by Glendola Leisure, is set to open, beneath Glasgow Central Station.

It plans to stock the city’s widest range of gin while serving up the finest cuts of Scottish beef. Alston’s General Manager Matthew Mustard said, “The bar will be one of Glasgow’s best places for gin; not only will we have the largest collection of gins, but we will also be known for the perfect presentation - from the right glass, ice style and garnish to bring out the gin’s individual flavours.”

While sharing the same premises as Cup Tea Lounge on Renfield Street, the second gin bar to open is Gin71. It will open in the evening where Cup leaves off, selling artisan gins, home-brewed tonics and cocktails. Business Support Manager, Ben Howell, told us, “The team at Cup have established a strong brand with their knowledge and understanding of hand blended teas and are looking forward to developing an equally loyal following of gin lovers.”

Rusk gets set to open new venture

L

ate May should see the opening of James Rusk’s newest venture, the £1.2m Hutcheson’s Hall venue in Glasgow’s Merchant City called Hutcheson’s.

James leased the building from owners the National Trust and has been overseeing an extensive refurbishment of the venue.

Says James, “We’ve been working with the National Trust for Scotland in the background for the last two years trying to bring a new purpose to this unique, standalone building that is soaked in layers of history and culture.

“When I stepped foot inside the grand hall, I instantly knew that I wanted to sympathetically transform this magnificent landmark into a distinctive dining experience for all to enjoy.”

Set over three floors and covering 4000sq feet, the A-listed white structure features a

clock tower in an unusual octagonal design and huge stain glass windows amongst its other charms. It is expected to create over 40 jobs and the restaurant is expected to have 178 covers.

Says James, “Our café bar and restaurant will be relaxed and informal, where our customers can relish in the lavish interiors and the Hutchesons’ culture and character.

The décor will pay homage to the building’s heritage, and through great use of mirrors, warm colours and by restoring the buildings’ allures our aim is to create a comfortable convivial environment that is split over three floors creating a café bar, restaurant and private dining space.”

Hutchesons is located at 158 Ingram St, Glasgow.

MONKEY SHOULDER LAUNCHES NEW CHALLENGE Monkey Shoulder has announced the launch of its first national bartender competition, The Ultimate Bartender Challenge. The brand has moved away from the traditional competition format to ensure The Ultimate Bartender Challenge is open to bartenders at all levels in a fun, interactive arrangement. The competition is led by the new Monkey Shoulder UK brand ambassador, Grant Neave and kicks off with a Twitter pub quiz @MnkyShldrUK. Bar teams that enter will be sent a series of six simple questions. The winning teams will be put through their paces at regional finals and a Festival Play Off at Wilderness Festival in August. The two finalists then battle it out, one bar vs. another in ‘The Grand Bar-Off’, held in London on 18th September. The Ultimate Bartender Challenge will be supported and promoted through PR, social media and the First Drinks on-trade team.

Traditional Scottish Ales Rebrands as Black Wolf Brewery Stirlingshire based Traditional Scottish Ales Ltd (TSA) has re-launched as Black Wolf Brewery.

Owner of the brewery, VC² Brands, made the decision to rebrand TSA, which has been operating for seven years from its Throsk site, following the expansion of its management team with the addition of director and investor, Andrew Richardson.

Richardson, who previously worked at Courage, McVitie’s and Diageo and latterly as managing director of Johnston Press Scotland, joined fellow directors Carlo Valente and Graham Coull at the end of 2013.

Andrew Richardson commented, “We chose the name ‘Black Wolf Brewery’ because we wanted a name that reflected the brewery’s Stirlingshire roots, and the black wolf is synonymous with the area and its history.”

He continues, “We want to be known as a brewery that is passionate about the quality and taste of its beers, that is creative and is willing to experiment, and above all which makes beers that people enjoy.

We also want to have some fun along the way, which is what beer is really all about.”

The company has a new range of craft beers in bottle, keg and cask, and in addition has fully rebranded its current packaging and websites by award winning design agency, Tayburn.

The new range includes Tundra - an elderflower flavoured wheat beer, Florida Black - a delicious stout and Big Red - a flavoursome red beer. The company is also launching Coulls, a premium lager, in bottle and keg.

MAY 2014 DRAM 7

BRAND NEWS

ALL THE L ATEST BRAND NEWS

Cider

Liqueur

Apple-Guava from Rekorderlig

Renewed focus on Fernet Branca

Rekorderlig has launched a new flavour for the summer, Rekorderlig Apple-Guava. The new addition to the range is a fresh semi-sweet cider which has the flavour of green guava and a hint of sweet apples. The suggested serve is over ice with a squeeze of lime.

Linsey Adams, Customer Marketing Manager at Chilli Marketing said, “Premium flavoured ciders have experienced phenomenal growth over the past couple of years – and this is a trend which we expect to continue as consumers seek innovative and premium brands and experiences. Rekorderlig Apple-Guava is a unique and great tasting flavour combination which perfectly complements the wider Rekorderlig range so we are expecting it to perform extremely well in trade.”

Rekorderlig is due to launch a brand new above the line media campaign which will run throughout summer, and which will give further support to Apple-Guava and include cinema, print and social.

LAZY JACK’S U.S. APPLE INNOVATION Halewood International, owners of the Crabbie’s brand, has launched Lazy Jack’s – the UK’s first American-style, cloudy apple cider.

Lazy Jack’s, say the company, represents a major new proposition within the cider category, offering a clear alternative as a refreshing apple cider that appeals to younger, 22-30 year old consumers.

Lazy Jack’s has drawn on American connections with a striking green 12 fl. oz. (355ml) bottle, containing a quality cloudy cider, and an ABV of 4.7%.

And it is being promoted as the perfect drink for high-energy venues and nights out with friends. Apparently it also goes well with the very popular pulled pork and mac & cheese, along with other traditional BBQ foods.

Richard Clark, Director of Innovation at Halewood International, comments, “Lazy Jack’s capitalises on the consumer desire for American-themed lifestyle and taps into the growing trend of American-style drinks.”

Lazy Jack’s will also be supported through sampling and a digital campaign including Facebook, Twitter and Instagram pages.

Tequila Proof Drinks Add Cazcabel Tequila to Line-Up Proof Drinks have announced that they are adding Cazcabel Tequila to their portfolio. As well as Cazcabel Blanco, two flavoured variants are also available, Honey and Coffee.

The tequila was inspired by the mythical Mexican curador Don Cazcabel, whose ethos centred on taking the land’s natural ingredients and giving them new meaning and life.

Luke Wade, Sales Director for Proof Drinks, said, “We have had a phenomenal response to Cazcabel. The initial shipment sold out on preorder. We are eagerly awaiting our second delivery and are confident this brand will be hugely successful in the UK.” Eduardo Tovar, Cazcabel’s Export Manager, comments, “We have been very impressed with Proof Drinks’ infrastructure and ability to launch new brands in the UK. 8 DRAM MAY 2014

Hi-Spirits, the UK distributor of Italian liqueur Fernet Branca, is working with bars to promote serves which spotlight the distinctive bitter flavour of Fernet Branca. Dan Bolton, managing director of HiSpirits, said, “Our sales team has had training sessions with Fernet Branca brand ambassador Eduardo Branca and can now help bars appreciate authentic cocktails such as the Toronto and Hanky Panky.”

He continues, “When customers can get a well-made Mojito in most mainstream bars, the premium operators have to work even harder to ensure their cocktail lists stand out. Fernet Branca, with its distinctive bitter flavour, is the backbone of mixed drinks you just won’t find in the mainstream high street bars.”

Figures from CGA Strategy show that the number of pubs and bars serving cocktails increased by a third in 2013, with around 60% of consumers saying they like to start an evening out with a cocktail.

Fernet Branca is a digestif amaro liqueur, still made to a closelyguarded recipe.

Marblehead launch Ypioca in UK

London was the city for the UK launch of Ypioca, the Diageoowned cachaça, distributed by Marblehead. The event, which took place at Brazilian venue Floripa in London’s East End, also featured Brazilian show girls and a Brazilian magician.

Made from Brazilian sugar cane, Ypióca has a heritage dating back to 1846. Renowned amongst mixologists, the brand boasts distinctive packaging, handcrafted by local artisans.

Energy Drinks

‘Poizon’ reveal First 100% Natural ‘Mocktail’ Energy Drink Look out for a new energy drink named ‘Poizon’. This carbonated beverage has none of the added chemicals or sugars that are found in most artificial alternative drinks currently on the market.

Made with over 11 powerful herbal extracts, ‘Poizon’ consists of a specialist blend including Aloe Vera, Guarana, Ginseng, Milk thistle, and more.

Says Director and Founder, Saran Sathiyadurai, “Poizon’ started out as a desire to create an energy drink that was all natural, provided real sustained energy, and tasted great too. After months of taste testing and formula tweaking, we finally hit the mark and created exactly the drink we wanted. We decided to add Aloe Vera to the formula too and it was then that I knew that we had created the worlds first 100% perfectly natural ‘mocktail’ energy drink” For more information check out www.poizondrinks.com.

MAY 2014 DRAM 9

BRAND NEWS

ALL THE L ATEST BRAND NEWS

Whisky

Benromach gets a revamp Benromach 10 Years Old has been given a make-over by owners Gordon & MacPhail, who distill the brand at the Benromach Distillery Company. The new packaging say the company “reflects the handcrafted credentials of the single malt whisky which is made in the traditional, time honoured way by just three experienced distillers at the Benromach Distillery on Speyside.”

Michael Urquhart, Managing Director of Gordon & MacPhail, explains, “We wanted our new packaging to reflect the way we make our whisky. Our 10yo has a classic pre-1960s character which arises from the sum of all its parts used to create it. Every cask is hand-filled, hand weighed and hand-stamped before maturing in our traditional dunnage warehouses.

Lord Elcho relaunches without age statement Lord Elcho is the latest blend from Edinburgh based boutique spirits company Wemyss Malts. Originally launched in 2012 as a 15 years old blended Scotch, Lord Elcho is now also available without an age statement. The whisky is named after Wemyss Malts founder’s 18th century ancestor, who was a loyal supporter to Bonnie Prince Charlie and led his lifeguards at the Battle of Culloden during the ill-fated Jacobite uprising in 1745. For his part in the uprising, Elcho was stripped of his title and lands and exiled to France, never returning to his native Scotland.

Lord Elcho’s character has been recreated in this new blended Scotch whisky, crafted from a carefully chosen selection of the finest malt and grain whiskies with a high 40% malt whisky content.

“The new packaging reflects that approach with its hand-cut lettering and its classic heritage colours. Yet at the same time the packaging provides a contemporary, sophisticated, luxury feel that looks to the future of a malt whisky that is very much a growing brand.”

The new-look, which launched last month, is being supported by a full marketing campaign incorporating a new website featuring a series of beautifully crafted films which outlines the Benromach story.

Benromach sales have grown dramatically since the reopening. Sales increased by 29% last year and there is ongoing growth this year of 27%.

The company now exports Benromach to 42 countries acround the world.

THE GLENROTHES CONNECTS WITH GLASGOW LITERARY FESTIVAL Last month Berry Bros. & Rudd Spirits, owners of The Glenrothes, sponsored the UK’s second biggest literary festival, Aye Write!, which took place in Glasgow from 4th to 12th April.

Ronnie Cox, Brand Heritage Director, said, “I have always thought of The Glenrothes as a cerebral single malt; few things go better with a good book than a healthy dram of our whisky.”

More than 50 events took place during the week and speakers at the festival included Kirsty Wark (Newsnight) and Jim Naughtie (The Today Programme), politicians Douglas Alexander (Shadow Foreign Minister) and Tam Dalyell (former MP) as well as celebrated Glaswegian crime writer Christopher Brookmyre and comedian Al Murray.

Glengoyne Introduces New 25yo Bottling Glengoyne Highland Single Malt Scotch Whisky is expanding its whisky portfolio with the release of a 25yo bottling. Matured exclusively in hand-selected sherry casks for a quarter of a century, this unique malt is an important addition to the Glengoyne collection, which includes the 10, 12, 15, 18, 21 Year Old and Cask Strength malts. Commenting on the new malt, Iain Weir, Marketing Director for Ian Macleod Distillers, said, “The Glengoyne 25yo is an extremely special malt.

Matured in our traditional dunnage warehouses for 25 years in the finest European oak sherry casks, unchill-filtered and bottled as taste insists at 48% ABV, the result is a flavour of soft oak, cinnamon, stewed fruits and a Seville marmalade tang. A perfect after dinner dram.” The Glengoyne 25YO will be available from April. The UK RRP for the 70cl bottle is £250.

Ardbeg releases “AURIVERDES” on Ardbeg Day Ardbeg will launch its latest Limited Edition, Ardbeg Auriverdes, on Ardbeg Day; 31st May, the distillery’s annual global celebration of all things Ardbeg.

The 2014 Limited Edition, 49.9% ABV, has been matured in American oak casks with specially toasted cask lids which were tailor-made for this unique product.

The new toasting technique has given the whisky a unique flavour profile, with the lids producing a mocha coffee flavour at one end, flowing into creamy vanilla at the other – truly a dram of two halves!

The name Ardbeg Auriverdes derives from the colour of the golden whisky (auri) in Ardbeg’s iconic green bottle (verde). Auriverdes is also the nickname of the national football team of Brazil, hosts of this summer’s World Cup and inspiration behind Ardbeg’s Peat Football tournament which will be happening all around the world on Ardbeg Day culminating in the Ardbeg Swamp Football World Cup on June 28th and 29th in Argyll, Scotland.

Dr Bill Lumsden, Director of Distillation and Whisky Creation, explains: “We love to experiment and try new things at Ardbeg and we are in no doubt that Auriverdes will be a hit with our Ardbeg fans on Ardbeg Day!” 10 DRAM MAY 2014

12 DRAM MAY 2014

HAVE YOU GOT THE BOTTLE?

BY JAMIE ALL AN

W

hen I was asked by my editor to write an article on cider it struck a Fruit Harvest intended to tap into the moderation trend. Heineken’s Andrew Turner certain nerve. I spent almost ten years as a General Manager of bars told DRAM, “These have been developed to offer pub goers a compelling choice and restaurants, most of which featured expansive beer gardens, it of lower alcohol ciders that deliver extra refreshment without compromising on has become almost second nature to begin worrying about cider as soon as superb quality and taste.” the sun first breaks through the clouds in April. Having worked through the Another world cider, South Africa’s Savanna, may not be new onto the market, but beginnings of the cider-over-ice craze that followed the launch of Magners, as a forthcoming major marketing push should see the world’s fourth largest selling well the re-invention of the market in recent cider become a major player in the on-trade this years by Scandinavian flavoured ciders such as summer. Featuring a unique serve – a wedge Kopparberg and Rekorderlig, I have come to see of lemon in the neck of the bottle – Savanna Kopparberg Mixed first hand the central role that the category has targets the well-travelled 18-35 year old Fruit was the played in adapting to (and shaping) consumer’s market, whom they believe will have sampled pioneer of the fruit evolving tastes. Assignment in hand, I spoke to the cider abroad and wish to continue enjoying category and it several licensees and brand managers to discover it when they return home. Anthony Mills, Head the latest trends in the cider category, as well as of European Marketing for Savanna, said, remains in growth, some new additions in the comings months.

“Consumers are focused on heritage, quality still number one Something that everybody appears in agreement and authenticity. There has been much more and growing. with is that cider remains in rude health. With awareness and interest from consumers who Kopparberg The Wine and Spirit Trade Association reporting a are actively searching for quality world ciders, 6% drop in year-on year alcohol sales for the first like Savanna, that offer something different.

Strawberry & Lime is quarter of 2014, the fact that the cider category This provides an advantage to us as Savanna not far behind it. is still growing at a rate of 1.8% annually is the original New World cider and one of the Ben Turner, indicates that the recent surge of interest in largest cider brands in the world.”

Customer Marketing Manager for Kopparberg cider continues unabated. Scotland lags behind Other new names in the cider market are however, with the cider category declining by attempting to target the coveted 21-30 1.5%, though producers remain confident that a year old demographic, and move away from series of new releases this summer will re-invigorate the market. the established over-ice serve. Lazy Jack’s, an American cloudy apple cider in One of this summer’s new faces is New Zealand’s Old Mout cider, launched by distinctive green packaging, has a sweet taste profile and is intended to be Heineken. For the uninitiated, Old Mout rhymes with ‘fruit’, and has been famously drank straight from the bottle, catering for a younger clientele in ‘high-energy’ mispronounced since its inception in 1947. Launching with a variety of different venues. Richard Clark, Director of Innovation at Halewood International, told us, flavours, such as Passionfruit and Apple, Summer Berries and Kiwi and Lime, Old “Lazy Jack’s offers a completely new proposition within the cider category, as Mout is packaged in 500ml bottles and has an ABV of 4%. Already New Zealand’s the first single-serve cloudy cider, served straight from the bottle number one cider, Heineken hope that with no ice or glass. Younger consumers Old Mout will increase the value of the are increasingly looking for sweeter World Cider Category. alternatives, with market research Heineken have also released some identifying 41% of 18-24 year olds new additions to the Bulmers range, prefer sweet alcoholic drinks. Lazy with the lower-alcohol Bulmers Jack’s has a refreshingly sweet Indian Summer and Bulmers Five taste whilst still appealing to

MAY 2014 DRAM 13

HAVE YOU GOT THE BOTTLE?

BY JAMIE ALL AN

those who want an apple cider.” the introduction of new flavoured ciders keeps the category vibrant. She said, Hornsby’s American style cider is another brand set to make waves this summer. “New and innovative flavours are a key trend within the category. Consumers’ It’s from the same stable as Magners, and like Lazy Jack’s is intended to be expectations and desire for exciting new flavours increases each year, meaning consumed from the bottle. Available in either Crisp Apple or Pear and Strawberry, brands must react accordingly. The fruit cider category continues to grow, and owners C&C are set to support the brand with a striking POS campaign, promoting consumers are opting for these flavoured variants over traditional apple and pear. ‘the bold proposition of cider served the American way’.

Draught cider amongst the flavoured category is also a growing trend. Historically Spirit-based cider, Manzana Loca, launched at the end it has been dominated by apple cider but with demand of 2013, and is set to enjoy its first summer in the onincreasing, Rekorderlig will be rolling this out to its portfolio ...perceptions trade market. The Lucha Libre mask design on the bottle of customers throughout the year.” of cider have provides the brand with instant recognisability on the However, is there a danger that licensees are becoming too back bar, and its tequila and lime infusion provides a point spoilt for choice, and that in becoming bogged down in trying changed too, of difference within the cider category. Chris Deacon to keep up with the latest trends in flavour some are losing with 83% of from Hi-Spirits believes that Manzana Loca fills a gap in sight of what worked so well in the cider category in the first consumers the market. He said, “In terms of taste profile, it hits that place? Ed Shoebridge, Head of Customer Marketing at C&C viewing middle ground between a dry cider like Blackthorn and Group believes so. He told us, “In the 90s, we reinvented the uber-sweet flavoured brands. It has a dry to sweet the cider category by offering the original over-ice serve flavoured palate and an appealing tequila twist. We have found for Magners Original. Since then, cider has remained cider as a that both beer and cider drinkers alike are excited by synonymous with a refreshing taste, ideal for relaxing with unisex drink...

Manzana Loca, with female drinkers in particular really friends and thanks to the number of varieties and options Mintel taking to it. We’re starting to see some movement on now available, its appeal has only broadened with new the Scottish market, especially in lively, vibrant venues, drinkers being brought to the category regularly.” and there are exciting times ahead – watch this space!”

So much so that Magners’ share of the market is under It should come as little surprise that the rise of flavoured variants has played a pressure. C&C spent some £3 million on the brand last year, and as a result significant role in cider’s success. Figures supplied by Heineken indicate that no volumes in the on-trade remain fairly stable. less than 50% of today’s cider drinkers have been drawn to the category in the Says Shoebridge, “Research shows that cider loyalists are put off by too much last five years, coinciding with the launch of numerous flavoured brands onto the choice within the category. Bar owners and managers should focus on stocking market. Tellingly, perceptions of cider have changed too, with 83% of consumers core brands that perform well. Rate of sales increase when lines are simplified, viewing flavoured cider as a unisex drink according to Mintel. which licensees should capitalise on. Innovation will remain important to the New flavours set to be major players this summer include Rekorderlig’s cider category’s continued growth, but with cider loyalists reacting negatively to Apple-Guava, Kopparberg’s Elderflower and Lime and Strongbow’s Dark Fruit. too much choice, we should also see a renewed focus on core apple ciders like Linsey Adams, Customer Marketing Manager for Rekorderlig, believes that Magners Original.”

14 DRAM MAY 2014

THE KIWI HAS LANDED

GET THE KIWI TASTE FOR ADVENTURE Established in NZ. Made in the EU. MAY 2014 DRAM 15

HAVE YOU GOT THE BOTTLE?

BY JAMIE ALL AN

There is certainly strong evidence to support the benefits of simplifying your cider range. Pear Tree House in Edinburgh has one of the largest beer gardens in the city, and as such sells through astonishing volumes of cider in the summer. Exclusively stocking Strongbow on draught and Kopparberg in bottles hasn’t hampered sales in the least, as General Manager George Fyvie told DRAM. He said, “Kopparberg accounts for about 70% of our packaged sales, and in a good week we get through a pallet a day. Mixed Fruit and Strawberry and Lime are the most popular of the six flavours we stock, most likely because they’re the most established.”

Ben Turner, Customer Marketing Manager for Kopparberg, told DRAM, “New flavours are seemingly on a conveyor belt right now, though what we’ve seen is more a variation on a theme rather than real innovation. The key is to back proven winners. It is getting crowded out there, but our brand has continued to grow in double digits, despite the increased competition.

The reality is that new flavours tend to occupy smaller niches than some of the stronger variants, which have genuine, continued consumer demand.

Kopparberg Mixed Fruit was the pioneer of the fruit category and it remains in growth, still number one and growing. Kopparberg Strawberry & Lime is not far behind it.”

This view is shared by Linda Miles, General Manager of Brel in Glasgow. She told us, “Kopparberg is the only bottled cider that we stock, and although it’s a huge seller for us our customers aren’t too fussy about cider brands.

People really just seem to want a choice between apple, pear or fruit, and even then they don’t especially care what the fruit happens to be. There really are too many flavours on the market, it’s all gotten quite gimmicky.”

There is more to cider than innovative flavours, of course. In particular, the burgeoning small-batch cider market is attracting new consumers both at home and further afield, and is showing signs of capitalising on the craft beer revolution as consumers become increasingly aware of provenance when it

comes to their drink of choice.

One brand that has flourished in recent times is Scotland’s own Thistly Cross, whose range of authentic craft ciders has captured the imagination of cider enthusiasts across the country. Peter Stuart, Thistly Cross’ Cidermaker Director told us, “Craft beers are generally promoting choice behind the bar and encouraging drinkers to “try something different”. Thistly does very well in this context. Authentic craft beers and ciders are all about good use of ingredients, provenance and innovation – which Thistly is all about. Real cider is the original craft movement and the craft beer agenda offers a prefect opportunity to consider this unique and amazing sector.”

However the very nature of small-batch ciders means they are unlikely to sell in high volumes, and some licensees may be understandably reluctant to allocate valuable fridge or font space to potentially slow-moving products.

Callum Carmichael, General Manager of The Hanging Bat in Edinburgh, believes that while small-batch, independent ciders are not yet in huge demand in Scotland, things my be about to change. He said, “We only stock a couple of high quality ciders at a time, such as Waulkmill from Dumfries, or Sheppy’s from Somerset. However in the last few months we have been approached by a few prospective cider producers looking to supply to the bar, a sign perhaps that interest in independent ciders is on the rise.”

Undoubtedly, there are interesting times ahead for the cider category.

Several new releases launch this summer, each boasting their own individual twist on the market, and with the continued trend of new flavours showing no signs of slowing down it will be up to licensees to decide how much is too much for their business. Perhaps most intriguingly, can small-batch ciders match the recent success of craft beers, particularly in Scotland which lacks the traditional cider-producing history of down south? Only one thing is certain – come the first hint of good weather, your fridges had best be fully stocked in preparation for the madding crowd’s insatiable thirst for cider.

DRAM asked various producers to recommend ways in which licensees can maximise their cider sales this summer, from which we were able to compile this four point hit-list. Some of the points may be self-evident, but bear repeating nonetheless.

1.Visibility With 45% of consumers admitting they don’t know what they will order until they get to the bar, it’s important to ensure your range is visible. To maximise the significant profit opportunity, licensees should always ensure there is sufficient space in the fridge to display them clearly, as a cluttered display will confuse your customers.

2.Staff knowledge Ensuring your staff are knowledgeable when it comes to your cider range is also a great way to influence your customers’ decisions.

Many consumers are receptive to recommendations and bar staff should have the confidence to engage with customers and talk knowledgeably about your cider portfolios.

3.Marketing and Social Media Which brands are most actively promoting their products?

Chances are that ciders being heavily advertised or pushed on social media will be the ones your customers are most familiar with and willing to purchase. Also, brands in the middle of a 16 DRAM MAY 2014

promotional campaign generally have a larger budget for POS, glassware and branding. If you don’t ask you don’t get!

4.The Perfect Serve Product quality is paramount, so it is imperative for staff to be trained in serving techniques to ensure both draught and packaged ciders are served as they are intended to be enjoyed.

Clean, chilled branded glassware plays a vital role in creating the perfect drinking experience and helps to boost sales and profits as satisfied consumers are more likely to trade up and repeat purchase.

New Ciders at a Glance Hornsby’s – American style cider, Crisp Apple,Pear and Strawberry. 330ML. 4.5/4%ABV Old Mout – Flavoured cider range from New Zealand. 500ML bottles. 4% ABV. Manzana Loca – Tequila and lime infused. 330ML bottles. 5.5%ABV Lazy Jack’s – American style cloudy apple cider. 355ML. 4.7% ABV Bulmers Five Fruit Harvest and Bulmers Indian Summer – Low-alcohol cider. 568ML. 2.8%

CALL US ON

0845 601 5959 TO FIND OUT MORE PLEASE VISIT

HORNSBY’S IS A REGISTERED TRADEMARK OF THE C&C GROUP *SOURCE: SYMPHONY IRI 52WKS ENDING 12/29/13 APRIL 2014 DRAM 17

18 DRAM MAY 2014

MAY 2014 DRAM 19

20 DRAM APRIL 2014

DUNNS ADDS SPARKLE

BY SUSAN YOUNG

D

unns Food and Drinks is making a name for itself across the Scottish on-trade. Business has been brisk for the family-owned, Blantyrebased company, which is one of the few wholesaling businesses still in independent hands. Run by Jim Rowan and Julie Dunn, the company is now turning over in excess of £21m, with sales this year showing an increase of 36% in some sectors. Now the pair plan to take the business to the next level.

Jim Rowan, Managing Director explains, “You come to a point in any business when you ask yourself the question ‘Are we happy with the way things are going?’ Two years ago we decided to look at our business inside out and plan for the future. We looked at food, drink, dispense, soft drinks, training, our staff, computer systems and our office. It was a real forensic job. Then we put down a plan.”

Julie continues, “Since then we have been carrying out staff surveys and research with our customers, and we have taken on board what they have said.”

As a result Dunns Blantyre offices have been a given a complete make-over, and training rooms and kitchens, where cooking demonstrations can be carried out, have been created. A new computer system has been put in, and the company has added more than 600 products to its food and drink range, which now means Dunns can offer customers a choice of 3,500 lines, and growing. It has introduced an extended wine portfolio, as well as wine training for staff and customers through its new Dunns Wine Academy. The next step forward will be an online ordering service for customers. Jim explains, “We have identified our customers that are comfortable with online ordering.

People still want to be able to talk to tele-sales, and we have increased the numbers here too, but we will be offering different products online, and with 50% of food service people phoning at night, they now will have the option of ordering online, particularly during the pressure point times between 8.30pm and 10pm.”

Says Jim, “Our aim is to be the number one recognised wholesaler for quality, pricing and range and we are certainly now moving in that direction. We are the only delivered wholesaler able to offer food, drink, wine, dispense, online ordering as well as training, and with our sales team now 12 strong, we are able to offer a personal service too.”

On the food side the company has moved from the Fairways buying group to Country Range, which says Jim, “Now means we can now offer 750 high quality own brand labels, which match the brand leaders. Our food service is now flying and that’s because we are offering different products from meat through to milk – in fact we are selling nearly 300,000 litres of milk a year. An example of taking on board what our customers were looking for was a suggestion that we offered a milk product with more protein in it, apparently which makes the froth of a cappuccino last longer. We spoke to our dairy supplier and have now introduced coffee milk. We are also growing our ambient range, more chefs than ever are cooking from scratch. Even chefs offering basic menus are creating a point of difference by using raw ingredients to cook.”

The day I caught up with Jim and Julie, they were just back from Chicago where they had been looking at the food service business. Says Jim, “We looked at Food Service, wholesalers, family businesses, restaurants – and were able to talk to the business owners. We also saw fast casual dining outlets. It was really interesting. The USA is a gigantic market place. We met one wholesaler, Reinhart, which is the third largest, privately held, foodservice distributor in the United States. It turns over $6bn and the next one up from

them has a turnover of $42bn. Our market is only £7bn in total. The biggest single thing in the USA is customer service, and for the first time in 20 years the independent restaurant trade is growing; that is family-owned businesses as opposed to the likes of McDonald’s and Wendy’s. We also noticed that lots of restaurants were calling themselves ‘Winery and Restaurant’ which shows the importance of wine in the American market.”

They both were particularly impressed by a business called ‘Eatitaly’. Says Jim, “It was a combination of Wholefoods meets the old Fazzi’s Bros but on four levels. People were walking about drinking a glass of wine and browsing.

It was absolutely jumping.”

Julie continues, “We were also blown away by a presentation we were given on ‘sustainability’. We visited a company that was even growing grass on its roof and had its own wind turbine. I’ve come back energised and have already been onto some of my suppliers to find out if we can be operating at an even more sustainable level. We do have LED lighting, a paperless office and we recycle. In fact we have sustainability champions in every department, but there is so much more we may be able to do.”

It’s not just the food side of the business that is growing, and the company’s commitment to sustainability. The company’s soft drink dispense business is also expanding. Julie explains, “We are doing a lot of installs and have grown our business by 11% over the last year. Lots of nightclubs use us, and with Coke no longer doing installations this is a real opportunity for us to grow the business further.”

The greatest level of growth however has been in the licensed sector and Jim is delighted with the progress there. He says, “We have flipped our relationship with suppliers. Our sales reps are more knowledgeable because we are bringing the brand representatives in to educate them, and by engaging with our suppliers we have been able to build better relationships, which has helped us grow our business, and they too have grown their businesses. It’s been a revelation. It has also meant that we can buy better and can pass these savings on to our customers.”

Another area that excites the Dunns Food and Drink team is the continued success of Currie’s Red Kola, which is one of four brands that the company owns. The company reverted to the original recipe and has introduced all natural colours and flavourings. It’s not an on-trade brand but it is now stocked in Waitrose, the Co-op, Key Stores, Asda, Day to Day and Booker, with another major retailer in the wings.

It’s about to benefit from a new radio advertising and marketing campaign. Jim explains, “It is the best selling Red Kola in Scotland and it has been tremendously popular in Ayrshire, but we are now aiming to increase sales elsewhere too, and with the Commonwealth Games coming up we thought this would be the right time for a new campaign.”

Talking of the Commonwealth Games, Jim believes that this is a great opportunity for the licensed trade. “I think everyone will get a turn. Visitors will want to go out and most of them will be living within two miles of the city centre. It’s the best thing that has happened in Scotland for years, add to that there’s the Ryder Cup. It is shaping up to be a great year.”

MAY 2014 DRAM 21

SWITCHED ON

BY SUSAN YOUNG

SUCCESSFUL BUSINESS PEOPLE LISTEN TO ADVICE. WE ASK SOME OF SCOTLAND’S WELL KNoWN ON-TRADE BUSINESS PEOPLE WHAT PIECE OF ADVICE STANDs OUT FOR THEM.

Colin Blair Buzzworks

“Strap your FD/ accountant to your side and know your numbers inside out.”

Jim Rowan Dunns Food and Drinks

“Don’t close your mind off to anything.”, and “Don’t change for change’s sake but be ready to change if it doesn’t work.”

Ian McColm Tiki Bar

“Know your product, know your customers.”

David Wither Montpeliers

“Be confident but never arrogant.”

Brian Calder CEO TCB Wallaces John Gilligan MD Tennents

“Wear your heart on your sleeve” advised my mentor, James V Boyle of Dryburghs in 1978.

22 DRAM MAY 2014

“The best two pieces of business advice I received were; 1. ‘There is no substitute for hard work, working hard will get you where you want to go and can help balance out lack of privilege or education’ 2. ‘Invest in your people, a business is nothing without the people.”

IN BUSINESS Hugo Mills Molson Coors

“It’s not whether you can be successful, it’s much more about how many people you can help become successful.”

Donald Macleod CPL

Billy Lowe Saltire Taverns

“Learn how to say NO..” from Tim Parsons MCP now Live Nation.

“Be prepared to accept constructive criticism and act on it.”

Michael Robertson McPhabbs

The quote Susan Young likes best was one from

“Start things properly and finish things properly; these are the things people will remember and generally forgive any mistakes in the middle.”

Steve Jobs, Apple

“Your work is going to fill a large part of your life, and the only way to be truly satisfied is to do what you believe is great work. And the only way to do great work is to love what you do.”

John Gemmell, Heineken

Michael McGuigan, The Shilling Group

“Don’t always look ahead, you have to look behind to make sure you have the right team in place.”

“When things go right, praise the team. When things don’t go right, look in the mirror.”

Respect. Treat our beer we make with respect, treat the people who work for you with respect, treat our customers who sell our beer with respect, and have respect for those who are consumers. Treat others how you would like to be treated yourself.

MAY 2014 DRAM 23

FOR THE LOVE OF SPIRI LICENSEE INTERVIEW

Ian McColm is one of a new breed of bar owners. He owns Glasgow’s Tiki Bar and is in partnership with with Billy Milligan at the newly opened Pacific. Susan Young reports.

O

ver tea and cake at one of Glasgow’s trendy wee tearooms Ian and I sat down for a catch up. After we got through the Lenzie business (we both used to live in the same street, although a few years apart) he took me on a journey through his experiences to date, but threw me when he said that he once came for a job at the DRAM when he was a student. I have to admit he also takes great glee in telling me that they have sold 16,200 Zombies at £11 a go since they opened Tiki, because I foolishly suggested, when he opened, they were too expensive and wouldn’t sell! How wrong was I? Ian’s love of spirits probably came from his father, Alan, who was a distiller and in fact ran the Port Dundas Distillery for many years before moving to Leven. Says Ian, “From an early age I was surrounded by weird and wonderful products that my dad would bring home. My grandfather too was responsible for my interest in the drinks industry. He was a farmer, and a bit of a socialite.

His door was always open, and he used to draft me and my cousin Michael, who is Assistant Manager at Tiki Bar, in to act as bartenders and whip up a few drinks for his guests.”

While at University, studying marketing, Ian reveals that he mainly worked on drinks projects, but while he was there also got invaluable experience working in bars. He comments, “At 18 I went to work for Colin Barr at The Apartment. You had to send in a picture of yourself with your CV and I drew a wee body on my passport photo. I’m told that’s why I got the job. What an experience that was. I went from a student buying a drink for 80p to selling pints for more than £4, and serving stars from Liam Gallagher to Ally McCoist and Charlie Nicholas. In fact Charlie Nicholas is the best tipper I have ever come across and Ally is not far behind. Colin was great to work for. But really after a year I realised that working sometimes until 7am wasn’t great for my academic life. So in my second year I gave it up, and in my third year I went to the States for a year at Arizona Business School.”

When Ian returned to Scotland in 2001 he went back to work for Colin who had just opened a rum cocktail bar at MAS. Says Ian, “He was definitely ahead of his time. We sold 50 rums, and he got Chris Langan in to do the training.” From

24 DRAM MAY 2014

there, and after graduating, Ian moved to Malmaison fulltime and continued his training. In fact the night he met Jim Grierson of Maxxium, he had been dealing with a customer care issue. Ian explains, “One of my colleagues had insulted Robbie Coltrane and I was trying to smooth things over. Jim obviously clocked the situation and left me his card. I thought he was a sales rep, because for some reason he was looking after Malmaison. I’ve still got that card. I gave him a call, and got an interview and before long I was working in sales with Maxxium looking after traditional old men’s pubs in Dumfries.

Then I moved onto the trendier bars and hotels of Glasgow in the days when premium vodka was the focus.” His next stint was on a global IT project for Maxxium, but says Ian, “I’m not sure I was flavour of the month because the system we put in wasn’t great!” A move to wholesale followed when he took on the role as a National Account Manager, another learning curve. “In that job I learned all about spreadsheets! I did enjoy it, and it has stood me in good stead” he says.

It wasn’t long before Ian’s entrepreneurial spirit started to kick in. He recalls, “On my first wedding anniversary I went to Australia for a month, and it gave me time to think. Maxxium were offering redundancy packages at the time, and I am sure they didn’t expect me to go for one, but I had always wanted to work for myself. I thought if I didn’t do it now I might keep putting it off especially if I had a family. So when I came back I took the redundancy package.”

Tiki Bar He continues, “I had something in mind, so while I was doing my gardening leave I did my SIA badge and got my personal licence. I had located a pub in Dennistoun that I thought would make a great quality cafe-bar. I even had a name for it, East Wing and I was really excited about it. Then I was gazumped by an Indian restaurateur.”

But this didn’t set him back for long. He says, “I decided to go after a freehold, managed to finally get a commercial mortgage, then there was a problem with the licence.” Once again Ian plowed on and this time he had a bit of luck. He says, “Kenny Moyes had the Bath Street property (now Tiki) and it had been empty for four years and was quite water damaged. The idea was that I took on the bar and restaurant, and he had joined forces with a couple of Icelandic footballers

SPIRITS who were going to build a boutique hotel in the gap site beside Tiki. When that happened I would run the hotel bar and restaurant. Tiki would have closed while the hotel was getting built but then it would be full steam ahead.

Then... Iceland’s economy collapsed. But I still had the bar premises, so I decided to go ahead regardless. When it comes to having a great landlord Kenny couldn’t be better.”

Ian’s dad had just retired and helped him out with the renovation of Tiki. Says Ian, “I did it on a shoestring.” “But why a Tiki bar?” I asked. He explains, “It was all doom and gloom at the time, and I thought a Tiki bar would be unique and fun. I also had worked on Maxxium’s rum portfolio so I knew Mount Gay, Brugal and Cruzan and also knew the AC Neilsen stats, so I knew rum was on the up. I’d also visited a few Tiki bars when I had been living in the States. And Trailer Happiness had been going for 10 years in London and Mahiki had proved popular too.”

The one good thing about opening when Tiki did was that Ian was able to maximise his spend by buying bar equipment at auction and on ebay. He says, “I saved a fortune. Obviously I spent money on the important things like a decent sound system (although I did get a deal) and tills, and our Tiki mugs. I chucked everything at it. Then it snowed on the opening night! However everyone was very supportive. The licensed trade may be competitive but we do look out for each other. Neil Connolly was one of the first people to book his staff in for a staff night out and Colin Barr had his staff party at Tiki too. Andy Gemmell just about lived in the bar, and folk like Fraser McIlwraith

Charlie Nicholas is the best tipper I have ever come across and Ali is not far behind.

MAY 2014 DRAM 25

FOR THE LOVE OF SPIRITS LICENSEE INTERVIEW

helped out too. We also had great support from Kevan Makin at Belhaven, obviously Maxxium, Red Bull, West Brewery and Tennent’s. Everybody got behind us. I am pleased we did it. I wasn’t sure Glasgow would embrace it, but they have.

Probably because we don’t take ourselves too seriously.”

Upstairs from Tiki Bar Ian went with a full Thai Restaurant.

He says, “It took a while, but it was my passion. In fact I had done Thai cooking classes, and when I visited Australia I realised that Thai food was simple, if you used decent products. Originally I was going to do bar food, but Tony Conetta convinced me to go the spicy route (our wives were bridesmaids at each others weddings). “What I have learned about the restaurant side of things is that you have to be patient. Your reputation builds by word of mouth.

We were lucky in that Mama San had just closed and we were the only really Asian place to eat on Bath Street, and we do get a turn from the Kings Theatre.”

He continues, “The first year was chaos. If I had that first year all over again, there are loads of things I would change. For instance my staff wages were far too high, there were too many mistakes to mention. We were busy at the weekends but during the week I had two staff on and we were Pacific quiet. My initial projections were all wrong and I accumulated debt. However in our second year we paid the debt all off, and in our third year we made money. So far this year we are 30% up year on year – some of it is down to the upturn in the economy, and the fact that there has been a good run at the Kings Theatre.

We are also getting a turn from The Hydro. At the beginning of April, there was a Justin Timberlake concert and about 20% of our restaurant customers were going to it. I think when people come from out of town to go to a concert they come into the city centre to eat, but if it is Glasgow-based folk they go to Finnieston.”

Now that Tiki is firmly on its feet Ian turned his attention to his next project and joint initiative with Billy Milligan, Pacific Bar on Dumbarton Road. Says Ian, “We’ve known each other for years, in fact when I worked for Famous Grouse 26 DRAM MAY 2014

we sponsored some of Billy’s events. More recently we have worked on a couple of things including the MMA fight and Freshers Fest. Billy had planned on emigrating to the US but when that didn’t pan out we embarked on opening Pacific.

And with Pacific, unlike Tiki, we hit the ground running not least because Billy is an expert at getting people through the door.”

No sooner had they got Pacific opened they met up with Colin Beattie, the man behind Oran Mor, to discuss a few things, and this has resulted in a collaboration between the two of them and Colin. Says Ian, “I was on a train to London when Colin and Billy phoned me with the proposal to work on the Partick Tavern. I thought it was a great opportunity to work with Colin. His knowledge is amazing and he is a real character. He wants to create iconic bars, ones that will last, and it makes perfect sense from a business point of view. The bar is currently undergoing a transformation and, when finished, will be a classic Victorian looking bar selling craft beer and lots of gin called the Partick Brewing Co. At the moment we are working as consultants with Colin and not just doing the Partick project; we are working on a few other things too in his business.”

Certainly Ian doesn’t seem to rest on his laurels. I haven’t mentioned the fact that over the last two years he has had two kids – two years, and six months old, as well as a dog, and he just purchased the rest of his house in Lenzie. His wife is certainly worth her weight in gold!

He also had an eye on trends going forward. Says Ian, “It has to be whisky. It is going to happen. I also think chicken is the next big thing. Folk are into protein these days and I’ve got a great idea which is a bit weird.”

Ian McColm is refreshing. He is full of enthusiasm, and has obviously has a business head too. He is a great ambassador for today’s bar trade. I’m off to try one of his Zombie’s – that will be 16,201...Ian!

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MAY 2014 DRAM 27

AwArd-winning crAft beer mAde At the home of golf.

Proud to be associated with The crafters barn and wishing them luck with their re-opening. t - 01334 834038 e - info@edenbrewerystandrews.com w - www.edenbrewerystandrews.com 28 DRAM MAY 2014

edenbrewerystandrews @edenbrewery

North Bank Street, Edinburgh

The CRAFTERS BARN

DESIGN FOCUS

T

he Crafter’s Barn in Edinburgh is a project born of passion.

Managing Director Byron Holland and his partner Amber Rashid spent five years working on private motorboats around the globe. During a stop-off in the US Virgin Islands, the couple visited a pizzeria and beer bar, where Amber asked for a glass of wine and was rebuffed. She was presented instead with a bottle of Belgian cherry beer. “That’s where it started really”, Byron told DRAM, “and from then on we looked for a Belgian bar at every port we happened to stop.” After five years the couple returned to the UK, intent on working for themselves and replicating the passion for hospitality that they had found on their travels. From there, The Crafter’s Barn was born, a small, boutique, Belgian beer bar.

With a Belgian beer menu featuring over 50 of the country’s finest dubbels, tripels and Trappist ales, as well as rotating draught offerings, Byron and Amber’s influence is apparent. The cocktail list even features homemade, Belgian beer ingredients, such as Leffe marmalade and Belle Vue Kriek jam. Gourmet pizzas are the house speciality – Byron spent a week in Naples learning the art of pizza-making, and the kitchen imports its base

BY JAMIE ALL AN

ingredients from Italy. Steaks are served on lava stones, allowing the customer to cook their meal to preference, and it would be remiss not to also mention the Belgian mussel pots available in four different sauces.

As you approach The Crafter’s Barn, you are struck by the minimalist signage and branding on the exterior, intended to maximise the venue’s natural surroundings. Few bars in Scotland can boast as breathtaking a view as The Crafter’s Barn, its large windows facing out over Central Edinburgh and the bustle of human traffic making their way between Princes Street and the castle. Customers can gaze lazily at this view from The Mound as they are absorbed into the couch seating which sits either side of the bar’s entrance.

Designers Surface ID were responsible for the creation of the concept through to the completion, working from Byron and Amber’s precise brief. Byron explains, “We wanted to create a reclaimed, industrial warehouse vibe while maintaining a homely atmosphere. The throws over the back of the banquettes, for example, help soften the interior without detracting from the urban feel about the place.”

MAY 2014 DRAM 29

DESIGN FOCUS The original stone walls are lined with banquette leather seating on one side and intimate booth seating on the other. French cafe chairs were provided by Andy Thornton Ltd, featuring an antique white finish and a typically vintage style. Wooden light fixtures constructed from reclaimed storage pallets hang above the tables on the banquette side, dangling bulbs of assorted lengths like over-sized fairy lights.

Perhaps The Crafter’s Barn’s most distinctive feature is the bespoke, communal high table that runs through the centre of the restaurant. The table top is moulded from reclaimed industrial timber, with a key clamp scaffolding system supporting the wood from the floor to the ceiling. The effect is striking, and undeniably unique. It also makes the most of the bar’s room space, creating an area for larger groups to mingle without infringing on the intimacy of the banquette and booth seating.

Five factory barstools line either side of the high table, with heavy duty steel tube bases and distressed leather on the front and back.

The bar area is tucked away at the rear of the venue, though it remains a focal point of the overall design. Perhaps most striking of all is the industrial mesh hanging gantry above the 30 DRAM MAY 2014

bar, which Byron explains is a unique way of maximising storage space while simultaneously providing a talking point for his customers. He’s not wrong – it’s another excellent example of the designers making the most of the limited space. Behind the bar sit two bespoke, branded beer barrels which dispense the bar’s rotating guest draught products. These are wired into The Crafter’s Barn’s cellar, creating the illusion that the beers are pouring directly from the barrels themselves.

Opposite the bar area, a private booth for two has been carved into the tiled walls, replacing a formerly redundant waiter’s station with an altogether more personal alternative. Simon Cameron from Surface ID told us, “It was basically a dead space, so we were looking to turn it into a unique seating area.”

Blackboards line the walls above, detailing the latest guest draught and bottled beers on offer.

There is a small outdoor seating area to the side of the building, featuring upturned barrels from the Eden brewery which serve as quirky tabletops. Byron has ambitions to expand this area in the coming months, installing reclaimed timber plant pots to grow herbs for the kitchen, and permission is currently pending from the council for street seating at the front of the bar.

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Garvie & Co DESIGN FOCUS

T

he Cross Keys in Milngavie’s Station Road has been totally transformed by new owners Rahul and Bubbles Randev. The brothers, who bought the pub from Punch a year ago, have turned what was a tired pub into a stylish restaurant, bar and bakery with a Whisky bar too.

What was basically a pub with a small coffee area has now become a stylish two storey eating and drinking venue.

Bubbles told DRAM, “We had to take the entire building back to the sandstone and rebuild completely and this included re-rendering the building too.”

The building sits on a corner on a pedestrian precinct, and the Randev’s have made the most of this with cafe-style windows which open out to the street. Come the better weather this corner is a real suntrap. Says Bubbles, “We have planning to put tables chairs outside.”

When you enter Garvie & Co (named after the local lemonade

32 DRAM MAY 2014

Photographs: Martin Gray

Station Road, Milngavie

BY SUSAN YOUNG

company) the ceiling has been removed at the front of the bar and you can see all the way to the wood panelled rafters and to the upstairs whisky bar and restaurant. A decorative brass and steel railing around the mezzanine is the main feature here, with around 20 hanging industrial style glass lights creating a talking point.

The railing is used as a design feature throughout the building, for instance, to create the frame around the bar, and elsewhere too.

The colours are teal blue and cream throughout with copious amounts of new wood panelling and stripped back stone walls. It’s a contemporary but classic look. Says Bubbles, “I think it has a nice feel now. Before, when it was the Cross Keys, the low ceiling in the bar gave it a claustrophobic feel. Now that we have opened it up it feels much airer, and we have had very positive feedback.”

A new parquet oak floor has been put in on the ground floor which leads through to a tiled area which boasts the bakery and coffee shop. But as you come in it’s the large brushed copper bar that

grabs your attention.

Says Manager, John Rafferty, “We are not encouraging people to stand at the bar, but take a seat. We don’t have sports here anymore. It’s got more of a relaxed vibe.”

In the bar area (and in the upstairs whisky bar) the tables have a chess-board like appearance. Says Bubbles, “We sourced them for our other venue The Richmond, but they were a bit big for there, so we have swapped them around. They are quite intricate in that the table tops are made from individual blocks of wood.”

In this area the chairs are upholstered in grey Harris tweed. The seating and the tables differentiate the bar area from the coffee area, which also has a large display of tempting cakes. But it is the flooring which grabs your attention. Says Bubbles, “We wanted to give the impression that the tiles had always been here. Like we had rolled back the carpet and discovered it. Instead it took three to four weeks to lay.” It was worth the effort; the mosaic tiled floor in blue, terracotta, cream and white is lovely.

This coffee/cafe area is split from the serving area by a waist height wall divider tiled in blue. The tables here and the seating is more utilitarian with dark rosewood and leather backed seats.

There has a lot of attention to detail with this refurbishment and its not until you start looking at everything closely that you can really see it. There is a continuing theme of ridges – on the ceilings, on the pillars and even in the picture frames but it all hangs together (excuse the pun). For instance the ceiling of the cafe area is wood panelled, and it looks like the bar front is too, but on closer inspection this is a matching metal panelling and the mirrors on the back bar are slightly tilted and really reflect the light. The framed photographs which are scattered around the building in various frames (all selected to fit in with the design) were taken by photographer Martin Gray who looked at the community and landscapes that surrounded Garvie & Co. Says Martin, “The pictures were taken to show Garvie’s in relation to the rest of the world. It was like an art project for me.

People have come in and said for example, ‘that’s the church I got married in.’”

MAY 2014 DRAM 33

CONGRATULATIONS TO PRAVESH AND RAHUL We are delighted to have been involved at the beginning of this exciting new venture and look forward to Garvie & Co flourishing in the future.

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34 DRAM MAY 2014

Further through, past the coffee/cafe area, there is the 120-cover restaurant. It has its own serving bar which as John explains, “Is slightly more practical finish than the main bar, with a marble bar top and back bar.”

Again the furniture here and the flooring differentiates it from the cafe area– here we are back to the oak parquet flooring and slightly finer furniture, and at the front of the restaurant the ceiling has been removed. Again you see up to the rafters and upstairs, which has a similar look to the front of the building, but the wall here also has a gas feature fireplace in the exposed brick wall which seems suspended in the chimney-like wall.

Downstairs there is a back area here which is carpeted. It has a real European art-deco feel with large semi-circular leather booths and a mirrored wall. Both Bubbles and John said this was one of their favourite areas. It was one of mine too.

The restaurant has its own door, which means that patrons do not need to walk the length of the building to enter. There is an open oak stair case which leads upstairs, and this area has a gallery feel to it. There is also a museum-style piece Garvies equipment in a glass case here.

The restaurant situated on this floor is spacious and airy and as you head through towards the whisky bar which is situated above the bar area, you pass the toilets. There is a row of half a dozen cubicles but each cubicle is complete. Bubbles explains, “The new way of doing toilets is to have everything in the cubicle – so the wash hand basin is in there too. We don’t have female and male toilets they are all unisex.” Certainly they are beautifully finished with pale blue mosaic tiling and modern fittings.

The whisky bar features a back bar which is essential and has small display boxes which house the whisky beautifully. A few of the bottles are encased. Bubbles explains, “These ones are extra special and cost around £500 a bottle.”

All in all Garvie & Co looks and feels great. As Bubbles concludes, “We’ve been in business 27 years now and we have learned as we have gone along. I think it looks quite rustic here but contemporary too,and we are very pleased with the result.”

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DESIGN FOCUS

36 DRAM MAY 2014

Queens Road, Aberdeen

Chester hotel

DESIGN FOCUS

The Chester Hotel, formerly Simpsons, in Aberdeen opened last month, almost a year after owners Gillian and Graham Wood closed it for a complete refurbishment and exactly two years after the couple bought it. Susan Young paid it a visit. here’s nothing better than going to see a new hotel on a sunny day, and I’ve always known it. Then we were presented with the opportunity to buy it the Chester Hotel in Aberdeen was no exception. An added benefit was from two friends. We completed the deal in record time and took it on as a that the glorious sun highlighted the hotel’s glorious granite exterior. The going concern.” grey theme continues throughout the building, and despite owner Graham When considering the design of The Chester Hotel and its reincarnation from Wood giving his two designers, Graven Images and Ambiance Interior Design, Simpsons, Graham wanted something completely different. He tells DRAM, two separate briefs with regard to a colour scheme (Graven were responsible “I didn’t want people going in and saying it looks just the same.” With a £5m for the bar and restaurant, while Ambience designed the hotel interiors) both construction and refurbishment spend however, that seems unlikely. It’s not designers independently chose grey, black and white. Says Graham, “The only just the décor that is different, the layout is too. Graham explains, “Now when stipulation I made was no brown or gold!” He continues, “I was surprised when you walk through the front door which leads to the bar and IX Restaurant, we they both came with their ideas, and they were so similar. In fact I was relieved have created a corridor – on one side are some comfortable booths with small TVs, and on the other there is a wall. It means that if people are coming to eat because it means that the two parts of the building compliment each other.”

The Woods may be part of an entrepreneurial dynasty, but the hotel plan was they don’t have to go through the lounge bar to get to the restaurant.” entirely their own. Says Graham, “Before we went into hospitality we looked He continues, “The booths sit up to six people and can be reserved – each has at other ideas such as an indoor play area for kids. We had just had children a TV and a champagne bucket. It means that people can book them for sporting at the time and thought it was a great idea, but we were advised against it. events such as the Ryder Cup or rugby matches. However, although we thought Instead we opened the Chester Residence, serviced apartments, in Edinburgh. they would be popular with sports enthusiasts, they have also proven a hit with The Chester Hotel is a natural progression from that. Serviced apartments people with children, who put on the kids channel to occupy the youngsters.” don’t do food or beverages, which in my opinion, is one of the hardest parts of The lounge bar is on the left as you come through the front door of the building hospitality to get right, but what we have learned over the last few years is all and the actual bar is now situated on the wall to the right as you enter this about, what I call, front of house. We learned how to look after our customers.” area. Graham says, “We have moved the bar completely. It’s not the best use He also points out that as well as being award-winning, Edinburgh’s Chester of space, but I wanted the bar to look completely fresh, and I didn’t want people coming in and seeing it in the same position as it was in Simpsons.”

Residence have always been No 1 on tripadvisor.

The couple knew Simpsons well before they bought it. Graham explains, “We The bar boasts some distinctive lampshades, a marble bar top and colourful lived directly across the road from here in a flat and Simpsons was our local. accents. This area also has its own bar menu, and Graham tells me that food

T

MAY 2014 DRAM 37

DESIGN FOCUS here is going well. “It’s a 50/50 split between here and the restaurant.”

The corridor takes you to the restaurant which is on two levels. Graham explains, “When we learned that the Marcliffe was to close we decided to make the function room on the ground floor larger by building an extension. However we realised that the roof height of the banqueting suite would only have been 9ft, which was too low for a room of the size we were planning. So we decided to raise the ceiling and subsequently had to reapply for planning, put more steel in, and re-design the area above the room – our restaurant. If we had kept the original plan, the restaurant would have had a wall in the middle. It was a problem but as usual Willie Nolan of Graven Images came up with a great idea. Subsequently the dining room is now on two levels, and I think it works really well.”

The focal point of the bright and airy restaurant is the ‘theatre kitchen’. It is effectively part of the restaurant design, as it is situated right in the centre of the room. It boasts a Josper oven, and two refrigerated display cabinets at the front which highlight the fresh local produce on offer from the meat to seafood.

The food does look amazing.

Further back you go up a few steps and reach two private dining rooms situated one on either side. Both seat eight, and with sliding doors can either be open or closed. At the very back there is another private dining room which seats around 24 people and which has its own private balcony space which complements the floor to ceiling windows.

Downstairs is the substantial banqueting suite which seats 270 for dinner and 230 for a dinner dance. It boasts a luxurious looking cream bespoke carpet and further through its own white and black gleaming bar area, which has a twinkling ceiling. It has a very modern and contemporary finish. The room can be split into various areas for conferences, meetings and such like which allows the hotel event organisers to maximise revenues. You can also enter the banqueting suite through its own entrance. Outside, a walled garden is in the process of being 38 DRAM MAY 2014

created and there is also a cupola – obviously brides are being taken into account with these additions to the landscaping.

Says Graham, “Now we have the conference and wedding area open we need to get it right. It will make or break us. We have the fun of weddings at the weekend, and conferences through the week. Conferences are certainly our big challenge because people come to the conference and they stay at the hotel. It’s usually a company event.”

Next door, the hotel, which currently has 45 rooms open and another 10 on the way, is definitely aiming at the five-star market. Says Graham, “Simpsons was a three-star and it is a big jump to five-star but we hope to achieve that. It certainly helps that many of the staff we inherited during the time that we were closed managed to gain employment at various establishments such as Gleneagles and The Marcliffe. We helped get them the jobs, but at the same time there was no guarantee they would come back. I’m delighted to say most of them have. It’s not easy getting good staff in Aberdeen, you certainly are paying about 30% more for the staff than you would in Edinburgh. That’s because the oil companies here offer such good wages, and the lure of a 9am – 5pm job is too much.”

The hotel has a lounge and bar area to the rear. Says Graham, “I gave Ambience free reign when it came to the public areas of the hotel. I really like it, infact the lounge area is my favourite room in the hotel. The predominant colour is grey, the soft furnishings are shades of black and grey and obviously the best of quality, with splashes of colour coming from the paintings. Graham explains, “I commissioned 75 pieces of individual artwork from John Byrne. We have used one in each of the bedrooms – which total 45 at the moment. There are 10 left for the rooms yet to be finished, while others are in public areas. There is also an original in the lounge.”

The bedrooms however are similar in style to the Woods’ Edinburgh business.

Graham comments, “When I walked into the bedrooms here I was a bit surprised

at how much they looked like Edinburgh, but I liked them. I didn’t ask Ambience to detour too far with the bedrooms because our Edinburgh guests really like them.”

Aberdeen is a more difficult market than Edinburgh. People who stay at the Chester Residence are usually on holiday, and they are already in a good mood by the time they arrive. In Aberdeen, and remember I am an Aberdonian, people are difficult to please. The other anomaly is that although generally we have 100% room occupancy through the week with business people staying, come the weekend that drops to around 20%.

People come to Edinburgh for its tourism, but there is no real tourism in Aberdeen, so we have to look at how to attract the weekend market.

Filling the bar and restaurant, however, at the weekend is no problem.”

Graham also filled me in on the lengths he and his team have gone to with regard to securing the right brands and products for his new venture, from visiting a brewery to getting to know the whole meat process. He can now wax lyrical on all of the different cuts – I think he might have picked this enthusiasm up from brother Nic who owns Edinburgh’s Kyloe, and Nic also had a hand in the wine list for the new hotel. Says Graham, “I wish I had the same passion for wine that Nic has. He wrote the wine list and picked all the wines. His help was invaluable.”

He also told me that his accountant nearly had a heart attack when he saw the price of a couple of bottles of Dalmore Constellation. Says Graham, “We bought these two bottles at a cost of around £4,000. The good news is that we have already sold 12 shots!”

There was still a lot of work going on when I left, particularly on the outside area. I can’t wait to go back and experience The Chester when it’s fully operational and totally finished. I can’t imagine that will be too long! But I think the Dalmore will be too rich for my pocket!

MAY 2014 DRAM 39

Sue Says R

esearch conducted by Drinkaware suggests that 2/3 of folk don’t recognise how many units they can drink and stay inside the lower risk guidelines.

So the charity is suggesting that all glasses in pubs and clubs have unit measures on them! This just annoys me. Why? Because perhaps it is time new research is done which actually quantifies how many units we can imbibe... the current guidelines were made up and that is a fact. Also as an alcohol authority you would think Drinkaware would know that a measure of vodka does not necessarily have the same unit measure as one of 47% ABV whisky! Units are not a measure of liquid but of alcohol strength, and the trade could not afford to have a glass for every product they sell! Never mind educating consumers about units, how about educating doctors. One of my colleagues was asked recently how much they drank... and a glass of wine was down as 1 unit! Rant over!

I love it when I get great service. But I have been to Carluccio’s in Glasgow twice now for coffee and the service has been dismal. No greet and meet, and when you finally get to order your coffee – you can sit there for an hour and nobody approaches you to ask you whether you want another one!

I met the Editor of the Sunday Mail there, he had been sitting for 10 minutes before I arrived (and no, I wasn’t late!) and no-one had taken an order! Was the place busy, No... why does that not surprise me. Another place where service is sadly lacking, is the bar at The Thistle Hotel in Glasgow, not to mention its dismal makeover.

Come on guys, the Common Wealth Games are nearly here. Up your game!

Talking of service my local, The Fenwick Hotel, has put a lovely new cocktail bar in. And it has got an excellent range of beers and spirits now, but some of the bar staff need training. Our lovely waitress decided to put the ice in our glasses by using her hand to stop it falling off the scoop. Perhaps someone could go on the upcoming Mixxit Bar Apprentice Course… Yes, it is that time of year again and we are looking for bartenders eager to learn. In fact Ian McColm, my licensee interview this month, has put three people through it over the last few years, he was full of compliments for the course, and the staff who are Mixxit Bar Apprentices are all still with him. There are some other well known bartenders out there who have been through it including Ryan Cheti and Georgie Bell. For more information contact myself or your Maxxium rep.

It was lovely to catch up with Billy Lowe earlier this month. The Saltire Taverns boss now has a

40 DRAM MAY 2014

new string to his bow... his first co-producing job.

He was credited for the first time at the recent performance of Riding the Midnight Express, in New York, due to the fact he is on for a special performance in April and has got a run planned with Billy Hayes for the Edinburgh Festival. And he certainly chuffed to bits. Not only that but I have it on good authority that he has been hanging out with Bubba Watson who just took the Masters golfing trophy... that might not be good news for Colin and Kenny Blair, who regularly beat Billy and David Withers on the golf course... Billy might have got some good tips!

Okay April Fools day is well and truly past, but our magazine was already at the printers before 1st April... so I haven’t mentioned Belhaven’s Glass amnesty... and Innis and Gunn’s plan to bring out oak beer bottles! Creative thinking, and a bit of fun too.

The Hospitality Industry Dinner (HIT) was a great success last month. Congratulations to Robert Cook of De Vere Hotels (pictured on our cover) who picked up the Brakes Industry Award. Well done to Laurie Nicol of Grand Central and Craig Gardner of the Hilton for doing such a sterling job on the organisation front.

The room looked fab and the classic retro fruit machines, provided by Scott McGillivray of Sims looked amazing. A great night was had by all... see all the pics on our roundup page.

I would have loved to have done something on Cromlix House this month, but the powers that be, ie the PR company Weber Shandwick Scotland, were not forthcoming. Despite emails and phone calls Director Natalie Buxton said, “I’m receiving over 100 media calls a day from journalists looking for information on Cromlix and try to deal with them as efficiently as possible.”

I think 10 days and counting to respond to an email and then to be off hand with one of my team on the phone is not the way a PR company should be acting, especially when they are doing it on behalf of a client.

They defended themselves by telling me they were the “most award-winning agency we are known for delivering results.” Not on this occasion!

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MAY 2014 DRAM 45

Round up HIT DINNER

HIT Dinner proves great success

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: Jamie Allan • Advertising Manager: Emma McDonald • Advertising: Lucy McGovern & Vicky Corrieri • 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.

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