Dram 288 August 2014 Awards Issue

DRAM

288 DRAM MAGAZINE AUGUST 2014 ISSN 1470-241X

DRINKS RETAILING AND MARKETING

DRAM AWARDS SPECIAL • DESIGN FOCUS: HOTEL COLESSIO AUGUST 2014 DRAM 1

2 DRAM AUGUST 2014

288 259 DRINKS RETAILING AND MARKETING

WELCOME

W

hat a great summer it has been, not only have we had some scorching weather but we’ve also got lots to celebrate in terms of the Commonwealth Games, the Edinburgh Festival and of course the forthcoming Ryder Cup. We have cause for celebration too, because this month we have produced our largest ever magazine – it runs to 56 pages – and it features all our recent DRAM Award winners. In this issue we focus on the new Hotel Colessio in Stirling and Topolabamba in Glasgow, and Jamie Allan caught up with Nina Steele of the Park Bar to find out what has made the Park such an enduring pub.

We’ve got lots of news too.

I would like to say a big thank you to all our readers and advertisers for your continued support. The DRAM goes from strength to strength and that’s due not only to my hard working team, but to all you guys too.

Susan Young Editor susan@mediaworldltd.com

CONTENTS

August

2014

FEATURES

14 17 37

Licensee Interview

Jamie Allan chats with Nina Steele of the Park Bar, Glasgow.

Awards special

All the award winners at the 2014 DRAM Awards.

Design focus

The Radstone and Topolabamba, Glasgow and Hotel Colesssio, Stirling

REGULARS

04 09 51

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.

AUGUST 2014 DRAM 3

Thaikhun comes to Aberdeen

The owners of Chaophraya, Thai Leisure Group (TLG), has now opened in Aberdeen, but this time with a Thai restaurant calledThaikhun. The restaurant which is located Union Square serves dishes created by an original Bangkok ‘street hawker’ turned restauranteur, Kim Kaewkraikhot and it brings a taste of Thai street dining direct from the food stalls of Bangkok, to Aberdonians. Commenting on her new opening, Kim said, “We are so happy to open in Aberdeen’s Union Square and be able to invite local diners to experience authentic, Thai eating just as you can on the streets of Bangkok.”

As well as providing Thai street food the venue also specialises in Thai-influenced cocktails.

Lyn Pearson, Marketing and PR Director for TLG, said, “The cocktails were created by our Thaikhun Team and stay true to our Thai roots. You’ll see classic cocktails with a Thai twist and our signature ‘Thaikhun’ is one not to be missed.”

TLG also own Thai fine dining restaurants Chaophraya, which has sites in both Glasgow and Edinburgh.

Second in the West for brewery

Glasgow brewpub WEST is planning a second venue Glasgow. The new bar is on Woodlands Road on the site of the former Halt Bar and adjoining Halt Two. Initially however they are planning to run it as a pop-up bar and will beginning work on transforming the pub in September. WEST’s Sales and Marketing Manager Paul Craig told DRAM, “We’ll be looking to run the pop-up bar through the duration of the planned work. Because we have the two bar spaces we will be able to refurbish one side of the building while operating out of the other.” Paul also revealed that while discussions with architects and designers are ongoing, plans are for Halt Two to be converted to a dining area. A decision has yet to be reached on whether or not to keep the traditional horseshoe bar in The Halt. Pop Up West sells WEST Woodlands Red, a new draught product launched to coincide with the opening.

Have you heard?

Celebrity chef Marco Pierre White is launching the Marco Pierre White Steakhouse and Grill on the ground floor of Hotel Indigo on Glasgow’s Waterloo Street, late August.

PPSR, the team behind Steak in Edinburgh’s Picardy Place, have opened a new seafood venture next door, appropriately named Fish. The 40 cover restaurant features booth seating and banquettes with blue harris tweed, and favours accessibility over exclusivity. Executive Head Chef Jason Wright said, “I wanted to keep to the venue small, subtle, laid-back and most of all, comfortable. The room was designed not to be over the top, and with its big windows and naturally bright space it’s almost the opposite of Steak, which is quite dark. At the same time, both restaurants compliment one another.”

Grumpy Goat opens in Yorkhill The Grumpy Goat, a new family-run gastropub in Glasgow’s Old Dumbarton Road, has opened on the site of the former Stirling Castle. The venture is owned by Tony and Carolyn Matteo, and features traditional Scottish food and classic cocktails. The launch of The Grumpy Goat has signalled a return to the family trade for Tony; his father, also named Tony, owned a number of Glasgow restaurants before retiring, including The Duke of Touraine and the City Merchant. Speaking to DRAM, Tony Jr said, “Carolyn and I visited The Stirling Castle for a drink to suss it out before we took over, and we realised then that it would require a major refit. It took seven weeks for the refit, which 4 DRAM AUGUST 2014

took in the kitchen, interior, flooring and exterior. Carolyn came up with the name, it’s a term of endearment at home, and in the 17th and 18th centuries the Yorkhill area was known as The Goat, as it served as a grazing land. The name’s a talking point, and the customers seem to appreciate the humour. “We hummed and hawed over maybe going with the Italian theme, but there’s plenty of them about and we eventually settled on a home-to-home Glaswegian feel.

We’ve decorated the venue with black and white photos of Glasgow, as well as bric a brac from my parents’ loft., and the end product is a nostalgic, eclectic and homely environment.”

NEWS

www.dramscotland.co.uk

The Cochrane Inn gets a revamp

The Cochrane Inn in Gatehead, Ayrshire, has just had a revamp. The Inn, owned by Bill Costley since 1997, didn’t close while it was being refurbished. Bill explains, “This has always been a popular destination, and when I decided to revamp it, we didn’t close we just did nightshifts.”

The re-design has given the Inn a contemporary feel, while its ivy-covered exterior has been retained. The new look gives the a light and airy feel with oak furniture, bright paintings, brightly coloured upholstery, gleaming brass lamps and two living flame gas fires adding to the make-over.

Bill also revealed that he is reshaping his company ‘Costley & Costley’ and creating separate companies for his venues which include Lochgreen, Brig O’Doon, The Beresford, Soutars, The Cochrane and The Ellisland.

He explains, “We will have three or four new companies and although there will be a generic reference to them all, all will have a different reach and individual websites, which will be linked to our retail side.” He is also planning to roll out his retail initiatives – the bakery, which provides all the bread and pastries to his venues, as well as increasing the reach of his Chocolatier and ice-cream initiatives.

That’s not all he is also in the process of revamping his other venues.

Work is already underway at the Ellisland, and next on the agenda is Highgrove. Says Bill, “The last few years have made a lot of operators look at their businesses in a more forensic manner. We are no different.

We have to try and keep standards up, while investing in our businesses.

If you don’t constantly freshen things up you become stale.”

Mark Loney and Paul Connelly have just opened a new nightclub, Suva in Edinburgh. The club, located in Frederick Street, is a t wo room operation, with a main bar and a large dancefloor area. There is also an exclusive VIP area behind the DJ booth that overlooks the dance floor.

Mark told DRAM, “We’re on a great site and we hope to make a run onto the Edinburgh Market.

It’s a prime location, and we’ve reached out to a lot of local promoters and experienced staf f to help make our venue special.”

Aside from the venue’s main night s on Friday and Saturday, there will be a student night on Tuesday and a trade night on Monday. The club will also operate a Get Home ser vice, with in-house tablet s linked directly to taxis to track their whereabout s and let customers know when their car is waiting out side for them.

Suva’s Marketing Manager Michael Sim, comments, “Quality of service, experience and atmosphere form the basis of Suva. We had noticed that standards weren’t necessarily as high on other venues, so we’ve put our whole focus on ensuring that our customers receive the full package.”

n.b. bar & restaurant

New Nightclub for Edinburgh

JD Wetherspoon has opened The Crossed Peels in Stirling. The company spent £1.7m developing the venue, which is on the site of a former office block. The pub was officially opened by the Provest of Stirling’s Bailie Councillor Neil Benny.

The pub is set on two floors, with two bars, a beer garden to the rear of the building, where smoking will be permitted in a designated area, as well as a small pavement café area to the front.

Photos, local history, artwork by local Scottish artists and information boards relating to events, historical buildings and characters of the area will be displayed in the pub.

Manager Stephen Reynolds said, “Myself and my team are looking forward to welcoming customers into the pub and we are confident that it will be a great addition to the Stirling community.”

A touch of paradise has been brought to Edinburgh’s Lothian Street, with the opening of cabaret bar and diner Paradise Palms. Going with the tagline, ‘Where Elvis would go to die if Elvis wasn’t dead’, the bar promises a selection of well-made drinks and an allAmerican diner menu.

The bar is owned by halfbrothers Trystan O’Brien and Andrew Rennie. Trystan told DRAM, “We’re both from Edinburgh but have lived abroad for a number of years and have 3 bars over in Sydney and New Zealand this is our first back on home soil so its a pretty big deal for us.”

AUGUST 2014 DRAM 5

Punch Taverns More than just great pubs...

Punch Taverns are well known for our great pubs, but did you know that Punch also has one of the most diverse estates of Leased & Tenanted licensed premises in Scotland?

From hotels in beautiful tourist locations, to late night bars in busy city centres, to licensed cafés, Punch has a wide range of business opportunities available on leases and tenancies across Scotland and we’re always looking for great partners to work with.

Our best in class refurbishments and investments, and innovative lease & tenancy agreements, are winning praise throughout Scotland and giving our lessees a firm foundation to build a business they can be proud of.

So whether you are currently a manager looking to take the next step, a budding entrepreneur interested in entering the licensed trade for the first time, or are already an experienced restaurant, café, pub or hotel business owner, give us a ring to discuss our upcoming opportunities…..

Investment showcase

newburgh Inn, aberdeenshIre

The Newburgh Inn recently underwent a major refurbishment in conjunction with Aberdeen based and award winning multiple operator, Martin Young, as he took on his third venue with Punch Taverns. The hotel refurbishment extended the number of letting rooms from six to eleven, created an open plan restaurant and lounge area for high volume food operations and enhanced the existing public bar and function room. The result is a dynamic, modern and multi-faceted hotel operation ideally placed to handle both leisure and business travellers.

currenT oPPorTunITIes

The Burgh, Mussleburgh · Licensed café business · High street location · Free of Tie Option

The Caledonian Hotel, Stornoway · Waterfront Hotel · 12 letting rooms · Investment approved

Portree Hotel, Isle of Skye

· Prominent location in Skye’s main tourist town · Large, 25 bedroomed hotel · Investment considered

For more details or to view the full range of premises currently available please visit our website or contact Sandi in our recruitment team on 01283 501999 6 DRAM AUGUST 2014

www.PunchTaverns.coM

The Steadings, Fife · Large local restaurant /bar · Investment planned

NEWS ALL THE L ATEST NEWS

2014 Ryder Cup Channel from Sky Sports This Autumn SKY SPORTS will dedicate an entire channel to The 2014 Ryder Cup, offering two weeks of non-stop golf including exclusively live coverage of the biggest event in the sport.

For the first time ever, Sky Sports 4 will become ‘Sky Sports Ryder Cup’ and will show over 330 hours of golf across 14 days, including 36 hours of live coverage from Gleneagles. Sky Sports Ryder Cup will be packed with golf programming, ideal for attracting daytime trade. It will include preview shows from Sunday to Thursday during Ryder Cup week, exclusive interview specials with Paul McGinley and Ian Poulter, and a special preview show on 21 September with Butch Harmon, Colin Montgomerie, Sam Torrance and Tony Jacklin.

The 2014 Ryder Cup is the tenth to be shown exclusively live by Sky Sports. The channel goes live at 6am on Thursday 18 September and continues until 6am on Thursday 2nd October.

David Rey, managing director of Sky Business, said, “We’re dedicating a whole channel to the biggest event in golf, providing viewers with the complete Ryder Cup experience all in one place. More than 900,000 people watched golf live in a pub or club in the last 12 months and there will be nowhere better than Sky Sports for pub goers to enjoy the passion, drama and excitement of this incredible event. We’ll offer round-the-clock build up, the opening and closing ceremonies and exclusive live coverage of all three days from Gleneagles.”

Meanwhile the SPFL has revealed the first matches to mark the start of this year’s football season. Sky Sports will open the Championship with the Rangers and Hearts head-to-head on Sunday August 10, and also show St Johnstone v Celtic (August 13), Celtic v Dundee United (August 16) and Hearts v Hibernian (August 17).

Dunns buy Dameck and recruit Tom Cullen

D

unns Food and Drink is set to capitalise on the current growth in craft beer having purchased Dameck Drinks, widely recognised as one of the best beer wholesalers in Scotland with a range of some 1,200 beers on its list. Dameck, set up

by Danny McGeough in 1994, has over the years become the ‘go to’ wholesaler for unusual beers.

And although not supplying beer in the same scale as the major wholesalers he has carved a niche in the market for Dameck, particularly with discerning licensees and beer afficionado’s.

Says Dunns Food and Drinks MD, Jim Rowan, “We have been steadily expanding the range of premium spirits we have to offer our customers and the natural step was to go one further and improve our beer range. We’ve have had a good relationship with Danny McGeough over the years, in fact he originally worked for Dunns, and Dameck is a good

fit. I am delighted that Danny agreed to sell to us.”

Jim continues, “It’s a win win for all concerned. We can give him the buying power of a larger firm and he has the beer knowledge to share with us. It will allow us to give our customers, who are interested in craft beer, the best service possible and the widest range available.”

Danny McGeough added, “It’s a very good fit for us.

Gastro pubs serve good food and good beer, and Dunns are the biggest independent supplier of food to the Scottish gastro pub market, and we are one of the biggest suppliers of speciality beers. This sector is growing and this presents lots of fresh opportunities for us.”

Dunns has also appointed Tom Cullen as Commercial Controller. Tom who is currently with Molson Coors, will join the company in late September. Says Jim, “He will be a fantastic addition to our team.”

Pert expands pub estate

Iain Pert is expanding his portfolio of I&G Events bars in partnership with Star Pubs and Bars, with the refurbishment of two prime Edinburgh sites, The Spider’s Web in Morrison Street and The Volunteer Arms in Leith Walk.

Both of the bars have undergone a name change in honour of the drinks in which they specialise. The Spider’s Web is now The Jolly Botanist, on account of its range of gins, and The Volunteer Arms has been renamed The Cask & Still. The Cask and Still, now open, was the subject of a £70k makeover, and now specialises in beer and whisky.

The Spider’s Web’s transformation into The Jolly Botanist is still ongoing and has cost Star Pubs & Bars and I@G Events in the region of £500k, with a kitchen being installed to supply the bar with food for the first time and the upstairs capacity increased by 40%.

The new look venue is scheduled to open after the Edinburgh Festival.

Iain Pert of I@G Events said of The Jolly Botanist, “We wanted to create a sophisticated yet fun environment with a mysterious and intoxicating atmosphere which harks back to a golden age of exploration and discovery reminiscent of Jules Verne. We’ll stock over 100 gins and as well as offering casual dining with a twist, with a special liquid gin tasting menu and a three course dining menu to include gins for each course.

“The Cask and Still is a showcase for beer and whisky. We’ve worked closely with the Caledonian Brewery on this venture and have a special whisky and beer tasting room. We also serve pork pies with different pickles and ponies of beer.”

Quintessential Brands have made an announcement regarding its purchase of Marblehead, which took place as DRAM revealed, in June. Quintessential Brands co-founder, Warren Scott says, “Quintessential Brands’ acquisition assures Marblehead of an exciting future and brings a highly respected brand development agency into our group of companies. Marblehead’s acquisition is part of our strategy to become one of the leading European independent players in the spirits industry.” While Ricky Agnew, Chairman of Marblehead, comments,

“We are delighted that the future of the company which I established over 37 years ago is assured.

I look forward to seeing the continued success of the company as part of the Quintessential Brands Group. I feel sure that I am leaving Marblehead in good hands and will continue to watch it grow.

Going forward, I will be working on my Butterfly Brands spirits portfolio, which includes Skipper Rum and Davna Polish vodka.” Emma Wykes will continue as Managing Director of Marblehead, supported by General Sales Manager, Elliott Clark.

AUGUST 2014 DRAM 7

• New 275ml Apple & Pomegranate made from 100% juice • Apple & Pomegranate counts as 1 of your 5 a day • Contains no preservatives or colourants • No added sugar

Introducing new 275ml Appletiser Apple and Pomegranate - a captivating blend of our classic sparkling apple with the addition of exotic pomegranate juice.

Stock up now!

8 DRAM AUGUST 2014

BRAND NEWS

ALL THE L ATEST BRAND NEWS

Cider

NEW STRONGBOW GLASS PROUDLY CHAMPIONS BRAND HERITAGE Heineken UK has introduced a new pint glass for its UK draught cider Strongbow, as part of the focus on quality, refreshment and provenance.

For the first time in the brand’s history, the design includes information about the heritage of Strongbow. The new glassware has launched alongside a new BitterSweet TV ad, which highlights the farmers in Hereford who grow and press one billion cider apples per year to create the brand’s distinct flavour. Both the new glass and advert reflect Strongbow’s desire to share the story behind the brand, its Herefordshire roots and raise the quality perceptions amongst both new and current drinkers. The new Strongbow pint glass is lightweight, streamlined and made of toughened glass.

Morgenrot Adds Avalon Sidra

Morgenrot has moved quickly to add Avalon Sidra to its extensive portfolio after growing consumer interest in world ciders and Spanish food and drink.

Produced by Trabanco in Spain’s cider heartland of Austurias, Avalon is a premium dry Sidra which is carbonated, unfiltered and has an ABV of 5.5%.

Morgenrot National Account Director Graham Archibald commented, “We have been on the lookout for the right cider for a long time and are delighted to finally have Avalon which looks stylish plus oozes authenticity, heritage and refreshment quality. It is the perfect fit for our portfolio and we are confident it will see strong interest in the On-trade.”

Molson Coors has launched Carling British Cider to the Scottish on-trade. The move comes as part of the brewer’s wider plans to increase its offering and presence in Scotland. Carling British Cider won a gold medal at the International Brewing Awards 2013. Hugo Mills, Director of Sales and Operations for Scotland comments, “The drinks market is shifting - we’re seeing younger consumers who are more experimental coming through the ranks and demanding more variety.

While we understand the importance of offering traditional favourites, we believe the cider market offers a great opportunity for growth in Scotland.”

He continues, “The success of Carling British Cider in supermarkets in Scotland has already seen the drink become a firm favourite with consumers. We believe this is what people are looking for as we enter the summer months and will continue our work with the Scottish on-trade to expand their drinks portfolio.”

The launch is being supported by advertising including TV, outdoor and digital, together with glassware and Point of Sale support. Sampling and in-outlet promotions will also be available to all stockists. Pubs and bars will be eligible for a 10% discount off Sky TV if they order through Matthew Clark and continually stock three Molson Coors core brands including Carling.

Andrew Turner, On-Trade Category & Trade Marketing Director at Heineken said, “This new glassware is designed to remind consumers that draught is the best and most credible way to enjoy cider. Pre-launch testing showed that two thirds of non-Strongbow drinkers would retry the brand as a result of the new glass, prompting repeat purchase from new consumers and, as a result, introducing new drinkers into the classic cider category. Existing drinkers were also consistently positive about the new glass and both groups indicated that Strongbow seemed to taste better from the new glass. The new Strongbow glasses are available now and licensees will be provided with quality and hygiene information in order to train staff on service with and care of the new glassware.”

Blueberry for Hornsby

Hornsby’s Blueberry Cider, the latest variant for C&C Group’s American-style cider, is set to launch in the on-trade this month. The cider is 4% ABV, and will be packaged in 330ml bottles.

Hornsby’s Blueberry blends the brand’s Crisp Apple cider with the sweet flavours of ripe blueberries, a blend that C&C are describing as a ‘classic American combination ideal for the British palate’. The new flavour variant will be supported by a summer PR and marketing campaign targeting the brand’s young adult target consumer group.

Amy Burns, Brand Manager for Hornsby’s, said, “With its innovative serve style and Californian heritage, Hornsby’s is ideal for consumers who love to try new things when socialising with their friends. Since launching the brand to the on-trade last year Hornsby’s has been a star performer within C&C Group, buoyed by a growing consumer interest in new cider serves and flavours from around the world.

“Hornsby’s has opened up a large growth area in the cider market and with two fantastic flavours already under our belt, blueberry was a natural progression. Sweet, crisp and refreshing, it blends the best of flavours from both sides of the Atlantic, with a nod to our laid back California roots.”

Soft Drinks Appletiser introduces new variant Appletiser have introduced a new apple and pomegranate variant to the ontrade. Distributed by Coca-Cola Enterprises, Apple & Pomegranate Appletiser is packaged in a 275ml bottle and is aimed towards adult soft drink consumers.

Appletiser Brand Manager Jennifer Hudson told DRAM, “Our original Appletiser has been available in the licensed trade for a number of years.

With a beautiful clear golden colour, gentle sparkle, crisp natural apple taste and fruity aroma it is a favourite for many, however we are now looking at introducing something a bit different. Our new Apple & Pomegranate is a captivating blend of our classic sparkling apple with the addition of exotic pomegranate juice. It is made with 100% juice and counts as one of your five a day, contains no added preservatives, sugars or colours. We’re tapping into the trend in superfoods, which should help licensees boost their soft drinks sales and help customers crown their moment!”

AUGUST 2014 DRAM 9

BRAND NEWS

ALL THE L ATEST BRAND NEWS

Beer

Craft Beer festivals aplenty

Curious about which craft beers to stock? Why not pay a visit to one of the summer’s beer festivals. First up there’s one in Inverness which goes under the name ‘North Hop’. This two-day festival takes place at the city’s Eden Court on 29 and 30 August, and will include top names from the craft beer industry, drinks companies and food producers.

The 10 confirmed breweries attending the event to showcase their Scottish produce include, Windswept Brewing Co, BrewDog, Cromarty Brewing Co, Six Degrees North, Eden Brewery, Inveralmond Brewery, Loch Ness Brewery, Thistly Cross Cider, William Bros Brewing Co and Fallen Brewing Co. North Hop is the first large-scale craft beer festival to be held in Inverness and aims to raise awareness of the craft beer industry in Scotland. The event will showcase a wide range of food and drink produce from across the country and will also feature ciders, cocktails, artisan gins, street food, and a number of independent musicians.

The following month, ‘Craft Beer Rising’ will take place at Drygate in Glasgow. The organisers say it will be the “biggest collaborative craft beer festival” in the country. Hosted in collaboration with Drygate Brewing Co– the UK’s first experiential craft brewery – Craft Beer Rising will take place in Glasgow from the Friday 19th – Sunday 21st of September 2014. Taking place across four sessions, you will be able to sample up to 200 beers from 45 local and international breweries, including Tempest Brew Co, Siren, Beavertown, Thistly Cross Cider, Pilot Brew Co and Harbour. (although preferably not all at the one session!)

In addition to the festival’s beer and street food offering, a programme of talks and demonstrations – such as live brewing from a collective of breweries – is also planned.

Matthew Clark extends boutique beers range

Matthew Clark has introduced a brand new Boutique Beers range offering its customers a total of 80 beers to choose from. Over the past three years, Matthew Clark has seen outlets stocking its Boutique Beers increase by 28% and has responded to customer demands within this burgeoning category by extending its Boutique Beers range, with a heavy focus on the USA and UK. New additions include Brewdog, Harviestoun, Flying Dog, Founders, and DNA. Matthew Clark has also linked up with Duvel to offer customers a rotational font on six Belgium beers. As part of Matthew Clark’s added value service, customers who purchase from the new range will receive premium point of sale materials (including beer mats, glassware and menus) and communication support helping to encourage sales uplift in outlets.

10 DRAM AUGUST 2014

Whisky GLENMORANGIE LAUNCH THEIR MOST EXCLUSIVE WHISKY TO DATE Glenmorangie has revealed its finest – and rarest – whisky creation to date, Pride 1978, which has enjoyed the longest extra-maturation period of any single malt produced by the distiller in its 171-year history. Only 700 decanters of the latest limited edition, Pride 1978, are available to purchase.

The launch follows on from the success of 2011’s Pride 1981 – a sell-out collector’s item – the new 34 year-old addition, unveiled at an exclusive launch at New York’s Academy Mansion, started as a 19 year-old whisky before being extra-matured for 15 years in casks which had previously contained an exquisite French claret wine. It retails at a substantial... £3,700.

THE GLENROTHES RELEASES SHERRY CASK RESERVE

Berry Bros. & Rudd Spirits has announced the release of the latest expression from award-winning Speyside distillery, The Glenrothes. The release, The Glenrothes Sherry Cask Reserve, is an all-first-fill sherry cask expression.

Sherry Cask Reserve is matured predominantly in European oak which delivers a greater array of flavours than the American equivalent and, in particular, the resinous and dried fruit character underpinning the sherry top notes. Ronnie Cox, Brands Heritage Director, says of The Glenrothes Sherry Cask Reserve, “The texture is deliciously creamy, a hallmark of The Glenrothes, which develops into a kaleidoscopic rainbow of soft spicy and fruity flavours on the palate, balanced in perfect harmony with lingering overtones of sherry and Spanish oak.”

Maxxium UK launches limited edition Jim Beam Maple Maxxium UK has launched the first ever maple-infused bourbon in the UK. Jim Beam Maple, a limited edition, aims to drive the appeal and accessibility of bourbon, recruiting new consumers to the category. Jim Beam Maple is made with 4yr old Jim Beam bourbon whiskey, slowly infused with maple to produce the perfect balance of sweet warm maple and bourbon. Bottled at 35% ABV with a retail price of £19.99, Jim Beam Maple is aged in oak barrels and is perfect on its own, chilled or mixed in long serves.

Maxxium UK’s Marketing Controller for Imported Whiskey, Eileen Livingston says: “We are excited to expand our Jim Beam portfolio and create a further point of difference with this innovation. Jim Beam Honey was the first-to-market honey-infused bourbon and now with Jim Beam Maple we will again stir up fresh interest and broaden the appeal of bourbon amongst young adults who may not previously have considered bourbon.”

PUB PARTNERSHIPS

AUGUST 2014 DRAM 11

WO R L D ’ S T HOEU R ITE TEQUI

FAV

LA

JOSE CUERVO TRADICIONAL SILVER. NOW AVAILABLE IN THE UK Please drink responsibility. Proximo Spirits UK 2014 © info@proximospirits.co.uk 12 DRAM AUGUST 2014

BRAND NEWS

ALL THE L ATEST BRAND NEWS

Gin

Bombay Sapphire Distillery to open in the Autumn Bartenders fanatical about gin may find themselves heading to Hampshire this Autumn when Bombay Sapphire opens its gin distillery and brand home, Laverstoke Mill in Hampshire, England, to the public. The mill, which dates back to the 10th century, has been completely renovated by The Bombay Spirits Company Limited, undergoing a multi-million pound restoration. Now the newly renovated site provides an opportunity for the public to learn more about the illustrious history of Laverstoke Mill and the unique Vapour Infusion distillation process of Bombay Sapphire gin. The centerpiece, inspired by Britain’s rich heritage of Victorian glasshouse structures, is the two intertwining Botanical Glasshouses – one tropical, one temperate - specifically designed to showcase examples of the 10 hand-selected botanicals from around the world, used in every bottle of Bombay Sapphire gin.

Guests will wander through the Botanical Glasshouses and Botanical Dry Room, see the historical Dakin Stills, understand the rich history of Laverstoke Mill in the Heritage Room, and

end the experience with a classic Bombay Sapphire cocktail in the beautifully designed Mill Bar. The Bombay Sapphire Distillery also features the Empire Room, a new advocacy and training centre. Tailored brand education masterclasses will be hosted here for trade and media guests from all over the world, offering an incredible learning experience and opportunity to understand and share in the core values that lie at the heart of Bombay Sapphire.

Valerie Brass, Global Marketing Director of Bombay Sapphire gin, says, “This is a truly exciting time for Bombay Sapphire as we open our doors to the public worldwide and share our story with them for the first time. Our aim was to create a world class distillery, built to mirror the fundamental principles of our brand -- beauty, creation and integrity. Everything we do from our iconic blue bottle, to the 10 exotic Bombay Sapphire botanicals and our unique Vapour Infusion process, demonstrate our commitment to quality and innovation in gin distillation.”

Speciality Aperol Spritz Garden returns to Edinburgh

Tequila Jose Cuervo Tradicional Silver Launches In UK Market

This month sees the return of The Aperol Spritz Garden to Edinburgh Festival Fringe. It has a fresh look this year, and a new location at St. Andrew Square. It’s now open and will remain so until 25th August.

For 2014 The Aperol Spritz Garden is a Venetian hideaway with a modern twist. Says the company, “Imagine orange groves, wooden terracing covered with Italian lounge furniture, idyllic water features, cozy heaters, beanbags, and grassy picnic areas filled with deck chairs.

We’re expecting sunshine of course, but just in case there’s plenty of cover to make sure the summer showers don’t dampen the party spirit while you lap up a vibrant programme of live world music on the talent-filled Aperol Spritz Showcase Stage.”

Jose Cuervo, the oldest and biggest selling tequila brand in the world, has announced the launch of Tradicional Silver, a 100% agave Blanco tequila, in the UK market. Despite having only been previously available in Mexico and the US, Jose Cuervo Tradicional Silver is already a favourite with bartenders around the world. Jose Cuervo Tradicional Silver is bottled immediately after being distilled. The result is a fresh, spicy flavour with a hint of sweetness to finish. Unlike Jose Cuervo Tradicional Reposado, Jose Cuervo Tradicional Silver has more vegetable notes, with a background perfume of earthy cooked agave. Gabriela Moncada, Brand Ambassador for Jose Cuervo remarks, ‘Jose Cuervo Tradicional Silver has always been one of my favourite products in the Jose Cuervo portfolio. It’s the perfect tequila to use in a fresh margarita, with the sharp lime waking up it’s earthy flavours, and the salt rim offsetting the sweetness which comes at the end of every sip.’ It is distributed

by Proximo.

Rum Bacardí has been on a global search to find extraordinary people who fearlessly embrace life and boldly pursue their passions. The Bacardí Untameable film series has already brought to life the stories of various diverse people, and now it has come to focus on incredible stories from those who practice their craft from behind the bar. First among these is Steve Schneider a former soldier, who had a near-death experience before joining the bartending fraternity in Washington DC initially and subsequently New York. He starred in the 2013 documentary ‘Hey Bartender’ and is well known because he makes a point of crushing ice and ingredients using oversized hammers and mallets. His story is now available to inspire all at www.youtube.com/BACARDI.

AUGUST 2014 DRAM 13

LICENSEE INTERVIEW

S

teeped in tradition, The Park Bar has been a permanent fixture on Glasgow’s Argyle Street since 1895. It has long been the pub of choice for the city’s residents of Western Isles origin, and the strains of Gaelic singing and accordion music can be heard emanating from the pub most nights of the week. Working in Finnieston I have walked past the Park Bar countless times, and as the pub was a finalist in the Sunday Mail Pub of the Year category at the DRAM awards I thought it would be a good time to speak to Nina Steele, the matriarch of The Park Bar who after pulling pints in the pub for 19 years eventually took on the lease eight years ago.

Though she is now very much the face of The Park Bar, had it not been for an enforced change of plans, Nina may never have set foot in the pub. She told me, “I left South Uist in 1987; I originally wanted to go to America but it fell through and I came to Glasgow instead and began childminding in Newton Mearns. I ended up in The Park Bar by complete accident. My sister Winnie was working there, and one night she asked if I could help out with a waitressing shift. 27 years later and I’m still here.”

Nina continued, “I just worked at the weekends, which meant that I was working seven days a week including the nannying job. Back then the pub was packed out every night, if you weren’t in by 7pm you would struggle to find a seat for the rest of the night. The music sessions were always a hit, we sometimes had up to 15 to 20 musicians on at the same time. Weekends were unreal; customers would pass the waitresses’ trays over-head because it was so busy there wasn’t any room to move about on the floor. After about a year I was ‘promoted’ to bar work. I’d been watching other bartenders at work so it was easy to make the transition.”

When Nina talked about her beginnings at The Park Bar it was clear how big an influence her original manager had in not only making the pub what it is today, but also on Nina herself.

She told me, “Terry Ferguson was the manager when I began. He’s Irish, though he married a girl from Lewis so the Western Isles connection was definitely present. He’d been at The Park Bar since 1962, and it was Terry who started the ceilidh music that we’re so famous for now.

The pub’s association with Gaelic culture really began with the music that Terry introduced. I’d say that about 80% of our regulars have a connection to the Western Isles in some way.”

Nina continued, “I still speak to Terry a lot about the pub, confiding in him if I have any issues. He’s always a good sounding board. His passion for The Park Bar is still very much there. He was first on our guest list when we were nominated for Sunday Mail Pub of the Year, and he was very pleased to be asked. Not that I ever wouldn’t have invited him – I wouldn’t be here today if it wasn’t for Terry.”

The Park Bar is very much a regulars’ pub, and Nina attributes her customers’ loyalty to the familiarity and consistency of service that Terry instilled. She explained, “He always wanted the same staff on shift, he didn’t like people asking for time off because the regulars always liked seeing the same faces. It was a big part of the pub’s success. If you wanted the night off he would give it to you, but you’d be expected to spend it in The Park Bar!” Nina continued, “In Terry’s day if you worked here then you were a lifer.

It was more of a social thing than a job, the business was much more relaxed back then and you could get away with a lot more than you could

14 DRAM AUGUST 2014

THE WORLD ACCORDION TO NINA

nowadays. In the years I’ve been here there have been numerous stories that can’t be told or put in print.”

The regulars’ loyalty was put to the test in 1994, after Tennent’s, who owned the pub at the time, closed the bar for a substantial refurbishment.

Rather than closing down altogether, Tennent’s opted to relocate the pub instead. Nina told me, “We moved to The Overflow (now Alfie’s) on Old Dumbarton Road, and the bar received quite a bit of media coverage – we had a huge party for leaving, and thankfully all of our regulars followed us up the road. There was still that nagging worry in the back of all of our minds that we might not return to the original bar, but alas, 18 months later we did.”

Yet they had only been back in the pub’s original site for a short time before another big change took place. Nina explained, “Terry retired in 1996. He asked me to take over from him, but I wasn’t ready at the time and Ian McLeod took over instead. Tennent’s then sold the bar to a Japanese company and I applied for a voluntary redundancy and got it – you always think that is somebody came in without a connection to the islands then you don’t know how it would go. However Ricky Monaghan took on the lease and asked me to stay and run it for him. He owned it for three years, then sold the lease on to me in 2008, when I felt I was ready to give it a go.”

The pub was recently purchased by The Smith Brothers, and although Nina was naturally disappointed not to win her bid to buy the pub outright she enjoys a good relationship with the new owners.

After having worked there for so long, I wondered how Nina went about making her own mark on the bar now that she finally owned the lease.

She told me, “When I took over I changed very little, Terry had instilled a lot of his vision for the bar in me and I wanted to stay true to that.

Obviously after spending so long here I had plenty of small changes I wanted to make here and there, the most obvious being the layout of the bar itself.”

Nina undertook a refurbishment of the pub, removing a dividing wall

BY JAMIE ALL AN

between the lounge and bar areas to maximise the available space.

She said, “Before the refurbishment the lounge and bar areas were completely separate, and when our regular couples would come in it wasn’t unusual to see the man nip off to the lounge, have a sneaky dram, and then return to his wife as if nothing had happened. We purchased the small shop next door and that allowed us to install new toilets and a kitchen. The refurb took ten days, and I know there was some concern amongst the locals that it would change beyond recognition. However although it looks much bigger it remains the same bar at heart.”

When I asked Nina what the secret of The Park Bar’s longevity was, she pointed to the pub’s long history of putting on traditional Gaelic music. Nina’s passion for music comes across when speaking to her, she becomes more animated and talks with the authority of somebody who understands Gaelic music and knows what will work and what won’t.

Nina told me, “Nowadays Gaelic singers in pubs are few and far between, so the ones that are still doing it are appreciated all the more. If there’s no accordion in the band then I won’t book them, the accordion is really the essence of Gaelic music. I even keep one behind the bar, anyone who comes in is welcome to play it.”

She continued, “Music’s been a huge part of our success. Lots of our bands are quite young and already have a great following. Skerryvore from the Isle of Tiree are one of our most popular acts, they’re a highly talented group of young guys. They recently went to Chicago and met a band called Crazy Heart, who they brought back over to Scotland to appear at the Tiree Music Festival. Crazy Heart went on to perform a guest spot at our bar and went down an absolute storm.”

The music has proven a draw with the regulars, and it also attracts tourists eager to experience some traditional Scottish culture; the hundreds of foreign currency notes pinned to the back bar are testament to the number of guests from abroad that visit the Park Bar each year.

Nina told me, “Lots of tourists come over and visit us, and we’re even the unofficial host bar for the Canadian bowling team at the Commonwealth

Games. The pub is very much word of mouth, and the music obviously plays a big part in attracting in foreign guests.”

Nina prides herself on The Park Bar being a destination for people aged 18 to 80 years old. While the essence of The Park Bar is maintained by its older regulars, new, younger customers ensure that the pub remains as lively and vibrant as in the past. She said, “We get some real characters here. We had a woman here a few weeks ago, she must have been in her 80s yet she was still in amongst all of the youngsters on the dance floor, showing them a move or two. Looking forward, the key thing is that we continue to keep our younger customers entertained and engaged. We need to maintain a high standard, with the oldies showing the young ones how it’s done.”

I asked Nina about the relationship she has with her staff. After assuring me that they are allowed to spend their time off in venues other than The Park Bar, she revealed that the staff still maintain a West Coast connection.

Nina told me, “The majority of my staff have been here for several years, we’re fortunate to have a really low turnover. They usually start through word of mouth, they come in saying, ‘my mum worked here years ago’.

If you’ve got experience and you’re from the islands then nine times out of ten you’ll get hired.”

She continued, “I’m always conscious that the staff need to be treated well, because when the going gets tough then they really come to the fore. My only demand I make of them is that they welcome every person who comes in through the door. Staff will jump over barrels if you’re good to them, when we’re busy nothing is too much hassle and they always pull together. That’s why the pub is still successful, the consistency of service – our regulars know that there’ll always be a cheery welcome when they’re here.”

Yet for Nina, the sense of community at The Park Bar extends beyond the staff and customers, and she is keen to praise those who have helped her along over the years. She said, “There’s people who help you in the trade that don’t necessarily receive the praise they deserve. In my time, Burn Stewart Distillers and Wallaces Express have been a huge help to us. They’ve always offered personal support and have been there when I needed them – they deserve a big pat on the back. Likewise, I know that if we need anything I can go and ask Elaine at The Ben Nevis, or pop down to The Snaffle Bit. We might not see each other very much because of the demands of the job, but we’re all trying to do the same thing and we happily support each other. ” With the interview winding down, Nina told me about her secret past as a TV personality. She said, “I filmed a few scenes for a Gaelic-speaking language program back in the late 80s, and BBC Alba have recently started repeating them. One of my regulars spotted me on one of the pub’s TVs the other day, it was highly embarrassing!”

When I’d met Nina a few days previously to set up the interview I’d actually found her to be quite reserved, and even slightly intimidating, but when we met again and Nina was talking about The Park Bar and the people behind it I was pleased to find that she wasn’t intimidating in the least. I’m assured by those in the know that this is a common trait in those from the Western Isles, and Nina herself believes that she’s often misunderstood. She told me, “I’m always telling the locals that I’m a quiet person but I’m not sure they believe me for a minute. That said, I suppose I can’t be that quiet if I’ve lasted here for 27 years!”

AUGUST 2014 DRAM 15

entrants

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winning

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The 2014 DRAM Awards took place at the beginning of July at the Grand Central Hotel in Glasgow. Licensees and staff from throughout Scotland joined sponsors and drinks company representatives to celebrate all that is good and great about the Scottish licensed trade. Compere Rob Deering, kept the audience entertained and the team at the Grand Central pulled out all the stops. A massive thank you to Chef Murphy and Zoltan and the rest of the Grand Central team. And of course a huge thank you to our sponsors who continue to support the DRAM Awards. It was a great celebration. Well done to all our winners and runners up.

20

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Top Table 1. Dave Steward 2. Rob Deering 3. Huw Pennell 4. Colin Blair 5. Denise West 6. Nicola Young 7. James Mortimer 8. David Wither 9. Susan Young 10. Alison Blair 11. Dorothy Beattie 12. Reena Mortimer 13. Stephen Rankin 14. Colin Barr 15. John Gilligan 16. Stephen Glancey 17. Neil Convery 18. Louise Rusk 19. James Rusk 20. Jim Rowan 21.

Alan Rennie 22. Tom Cullen 23.

Colin Beattie 24. Laurie Nichol

LIFETIME ACHIEVEMENT AWARD Recipient: JOHN GILLIGAN, Tennent’s

John Gilligan has spent nearly 40 years in the Scottish licensed trade. He really is a legend in his own lifetime. He recently stepped down from his full-time role as MD of Tennents, but will continue on a part-time basis. On the night Walter Smith, Colin Beattie, C&C boss Stephen Glancey and John Gemmell of Heineken all paid tribute to John and his family joined in the celebrations.

Walter Sm

ith AUGUST 2014 DRAM 17

C O N G R AT U L AT I O N S T O THE COMMERCIAL BAR AND HOTEL, WISHAW. WINNERS OF THE 2014 CALEDONIA BEST NEIGHBOURHOOD PUB OF THE YEAR.

Caledonia Best is a registered trademark of C&C Group. Source: CGA, MAT Volumes to 15/7/13 18 DRAM AUGUST 2014

BENROMACH AWARD FOR SUCCESS

WINNER: BUZZWORKS HOLDINGS, Prestwick The judges said of the winner, “This business continues to develop, expand and grow profit, but it was its commitment to developing its staff in order to ensure that the business moved forward in a positive and motivational way that really impressed the judges. By investing in its personnel, which included ensuring that staff enjoyed a better life/work balance, the company demonstrated that it has implemented a significant step change in its business practices which are already contributing to the success the company enjoys.”

Finalists: ARTISAN, Wishaw CHEERS CAFE BAR & TAVERN, Fraserburgh MANORVIEW HOTELS & LEISURE GROUP, Howwood DEREK MATHER, ARTISAN Wishaw

L-R: Fraser M cIlwraith, Col in Blair and A their award fr lison Blair co om Stephen llect Rankin (far ri ght) of Gord on & MacPhai l

DENNIS FORSYTH, CHEERS CAFE BAR & TAVERN Fraserburgh

STEVE GRAHAM, MANORVIEW HOTELS & LEISURE Howwood

BII CUSTOMER SERVICE AWARD

WINNER: LIDO, Troon The judges said of the winner, “From the meet and greet to the attentiveness of the staff this busy venue pushes all the right buttons. It was clear that it works hard at ensuring that customers leave their venues happy. The judges certainly did.

Staff were warm and friendly, motivated, conscientious, and hard working. The ethos of the company is that having great people allows the company to deliver WOW through customer service.”

Finalists: GRILL ON THE CORNER, Glasgow LYNNHURST HOTEL, Johnstone Uplawmoor Hotel, Uplawmoor

ct their d Alison Blair colle L-R: Nicola Watt an ) of BII ht rig r (fa es Cardwell Hodg ice Al m fro d ar aw GRILL ON THE CORNER Glasgow

LYNNHURST HOTEL Johnstone

UPLAWMOOR HOTEL Uplawmoor

AUGUST 2014 DRAM 19

CALEDONIA BEST NEIGHBOURHOOD BAR OF THE YEAR

Adele Montgomery and the team collect their award from Wendy Espie, Senior Brand Manager for Beer for Tennent Caledonian Breweries

WINNER: THE COMMERCIAL BAR & HOTEL, Wishaw The judges said of the winner, “This pub and its staff work hard at ensuring that there is plenty to keep customers coming back – whether it’s for family occasions such as christenings or birthdays or whether it is to get involved in the bars theme nights or famous DJ battlews. The manager knows her customers and the end result speaks for itself. This is a perfect example of a great neighbourhood bar.”

Finalists: THE DEAN TAVERN, Newtongrange • NOVAR BAR, Kirkcaldy

Glasgow Fruit Market Well done to Howlin’ Wolf for winning the Desperados New Bar of The Year at the Dram Awards 2014.

DESPERADOS NEW BAR OF THE YEAR

WINNER: HOWLIN’ WOLF, Glasgow

Paul Bright and Oliver McLean collect their award from Neil Convery (R), Regional Sales Director, Scotland for Heineken

We deliver fruit, vegetables, dairy and olive oil.

210 Kennedy Street, Glasgow G4 0BQ T: 0141 552 1111 E: glasgowfruitmarket@yahoo.co.uk 20 DRAM AUGUST 2014

The judges said of the winner, “This was a really chilled out bar with a good atmosphere. The staff were very friendly and even after we had ordered drinks at the bar, table service was offered for further drinks. There was a DJ on the night we went in and music was easy listening but they also are well known for live music. It’s the sort of place you would go with friends for a chilled night during the week or a full-on experience at the weekend.”

Finalists: HYDE BAR & GRILL, Glasgow • JUNIPER, Edinburgh White Elephant, Glasgow

CONGRATULATIONS TO THE HOWLIN’ WOLF GLASGOW

NEW BAR OF THE YEAR 2014 Brewed in France

AUGUST 2014 DRAM 21

congratulates DRIFTWOOD, GLASGOW

winners of the Diageo awarD for social responsibility 2014

Mark Baird, Head of Alcohol in Society at Diageo, presents the Diageo Award for Social Responsibility 2014 to Nicola Walker (L) and Linsey Campbell.

The world’s leading premium drinks company 22 DRAM AUGUST 2014

DIAGEO AWARD FOR SOCIAL RESPONSIBILITY

WINNER: DRIFTWOOD, Glasgow

JAMES CAMPBELL (BUTCHERS) Famed for fine foods since 1874

Supplier of quality meats to restaurant & bars.

Well done to Driftwood for winning the Diageo Award for Social Responsibility.

L-R: Nicola Walker and Linsey Campbell collect their award from Mark Baird, Head of Alcohol in Society at Diageo GB The judges said of the winner, “The winners demonstrated that they take social responsibility issues very seriously. They not only display posters, permanently, which set out their initiatives, but their care extends to disabled and blind people too. They now have food menu which is also in braille and have introduced special drinking cups for disabled people. They work closely with the police and are actively involved in their local pub watch. This venue stood out because of the passion of its manager and initiatives it has put in place.”

Telephone:

0141 331 2457 Finalists: CAMPUS, Glasgow GLASGOW UNIVERSITY, Glasgow

DRAM DOG FRIENDLY PUB OF THE YEAR

WINNER: BRIDGE INN, Ratho The judges said of the winner, “This was a very strong category, but this year’s winner is not only situated in a great location for dog walkers, but the bar too is happy to accommodate dogs and makes them feel welcome. As well as being dog friendly it also offers a great menu, and lovely surroundings. Our mystery shoppers have been raving about it.”

Finalists: ARDLUI HOTEL, Loch Lomond THE AULDHOUSE ARMS, East Kilbride THE SETTLE INN, Stirling

r award from

ARDLUI HOTEL Loch Lomond

AULDHOUSE ARMS East Kilbride

The Settle inn Stirling

collects he Suzanne Nicholson Susan Young

AUGUST 2014 DRAM 23

KOPPARBERG INDEPENDENT BAR OF THE YEAR

WINNER: MEAT BAR, Glasgow The judges said of the winner, “This bar is located on a busy and competitive street, but what makes it stand out is its quirky character, excellent service and attention to detail. The owners have taken a theme and carried it through its menu and bar offering.

Creative thinking is definitely what this bar is all about.”

Finalists: CLARKS, Dundee The Pacific, Glasgow THE PAPER MILL, Lasswade

ankie L-R: Scott Hurst, Graham Sw from ard aw ir the t lec col m and tea g par n Smith-Nixon of Kop ber Ben Turner (centre) and An

CLARKS Dundee

THE PACIFIC Glasgow

THE PAper mill Lasswade

WIRED

SUPPLIERS OF BESPOKE LIGHTING Congratulations to the CommerCial Bar & hotel, part of the manorview hotel & leisure group for winning the Caledonian Best neighBourhood Bar of the Year.

539 lawmoor street, dixon Blazes, glasgow g5 0tt 0141 429 3334 • mozz@wiredltd.co.uk

www.wiredltd.co.uk 24 DRAM AUGUST 2014

AUGUST 2014 DRAM 25

CONGRATULATIONS

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Drink kraken rum responsibly 26 DRAM AUGUST 2014

info@proximospirits.co.uk

Proximo Spirits UK 2014 Š

KRAKEN BLACK SPICED RUM COCKTAIL BAR OF THE YEAR

WINNER: SYGN, Edinburgh The judges said of the winner, “This year’s winner made a great cocktail and the staff showed their expertise when making up the cocktail for the judges. The staff here are obviously experts, serving up 100’s of cocktails every week. They are also not afraid to experiment here, and its staff seem to enjoy themselves. It’s award winning cocktail was called the Blood and Sea Mist.”

Finalists: BAR KOHL, Edinburgh JUNIPER, Edinburgh MEAT BAR, Glasgow

Simon Doug

BAR KOHL, Edinburgh

las and Murra y Ainslie collect their award

juniper, Edinburgh meat bar, Glasgow

Proud suppliers to Dram awards winners Indigo Yard and Lido

AUGUST 2014 DRAM 27

DRAM AWARDS 2014

It was an absolute ly fantastic evenin g, and I couldn’t have asked for better company at my table. All of Kopparb erg’s guests loved it and had a wonderful evening.

I’d just like to say a massive ‘Thank You’ to Susan for inviting me, I had a genuinely great time.

Ben Turner – Kopparb erg

The awards were great fun, and the consensus from tho se in my party was that it was one of the best awards nights they’d been to. Th e venue was very inventive, and suited the theme perfectly.

Each of the winners were of good qualit y and highly deservin g, which is always great to see. I rea lly enjoyed being involved in the aw ards, it was a good learning opportunit y for us.

Stephen Rankin – Go rdon McPhail

the Pops , and the Top of very, very good selves, it as w em e th er d ph ye os jo t and atm e thoroughly en bl ta success y e m The whole even th at t y to hear abou llent. Everybod . It was fantastic the same theme was exce in de er tra e th th ge of to n lebratio g everyone was a great ce nies, and havin uals and compa g. in of both individ l Hodges – BII even Alice Caldwel r a very special room made fo 28 DRAM AUGUST 2014

It was very flattering to win an award, altho ugh rather unexpect recognition and appre ed. It’s great to get som ciation from the ind e ustry, it shows that loved the event, it felt our hard work paid like the Oscars for the off. I industry – lots of gli professional. It was gre tz, glamour and ver at seeing everyone ge y tting dressed up and love to enter again ne making an effort, we xt year if it means we ’d get to attend the aw ards.

Mike Smith – The Bo w Bar, Edinburgh

It was a great night, top class as always. Th e room looked amazing and suited the theme perfectly. Our whole team was very proud to walk away with an aw ard, thanks so much to everyone.

Graham Swankie – Th e Meat Bar, Glasgow

It was a great show, and it was evident just how much effort Susan pu t in to making it happ en. We were nominated for two categories, and although we were disappoint ed not to win the firs t it was a great feeling to lift the Tennent’s Qualit y Award.

Everything about the night was spot on, it ticked all the boxes. It was the first time I’d atten ded the DRAM Awards, and it was much more fun than I’d expected.

Neil Morrison – Macgo chans, Isle of Mull

AUGUST 2014 DRAM 29

MIXXIT BAr apprentice 2014

WINNER: JOE MACKECHNIE, Tiki Bar, Glasgow The judges said of the winner, “This person showed the most progress throughout the competition and is someone that we have very high hopes for in the future. He is definitely someone to watch out for. He applied himself and soaked up the course and also created an excellent cocktail for the judges. We have no doubt all of the Mixxit bar apprentices of 2014 will go on do great things and will be part of shaping our industry in the future.”

Finalists: CALUM JOHNSTON, Bar Kohl, Edinburgh PHILIP JONES, Panda & Sons, Edinburgh DOMINIC ROARTY, White Elephant, Glasgow

CALUM JOHNSTON Bar Kohl, Edinburgh

PHIL JONES Panda & Sons, Edinburgh

dominic roarty White Elephant, Glasgow

Joe collects his award from Huw Pe Managing D irector of Max nnell, xium UK

MOLSON COORS CHAMPION BEER PUB OF SCOTLAND

The judges said of the winner, “This bar offers beer exploration in an approachable and inclusive way. Its commitment to customer service and staff product knowledge and training, as well as an excellent beer portfolio has really reinvigorated consumer interest in beer in this outlet. Over the past six months, after building its craft beer portfolio and revamped its premises to emphasis its new focus, the bar has seen a sales increase of 34.5% in its draft sales and 19.5% in bottled beer sales which has had a knock on effect on all other drinks categories too.”

WINNER: INDIGO YARD, Edinburgh

Finalists: THE HOLYROOD 9A, Edinburgh THE PAPER MILL, Lasswade TEUCHTERS LANDING, Edinburgh

the holyrood 9a Edinburgh

THE PAper mill Lasswade

30 DRAM AUGUST 2014

Teuchters Landing Edinburgh

Paula Miller and Innes Bo lt collect thei from Tom Cul r award len Head of St rategic Devel opment for Molson C oors

Congratulations to

Joe MacKechnie of Tiki Bar on winning the Mixxit Bar Apprentice 2014 Amanda Humphrey, Mixxit Manager, led ten of Scotland’s brightest young bartending talents through an in-depth training programme.

Everyone who completed the course passed their final exams, qualifying as Mixxit Bar Apprentices.

Well done to all of them.

Huw Pennell, Managing Director of Maxxium UK, presents the Mixxit Bar Apprentice 2014 award to Joe MacKechnie of Tiki Bar, Glasgow.

mixxit.co.uk AUGUST 2014 DRAM 31

N DR EW AU ON GH T

When life gives you apples, make an award winning cider.

Carling British Cider is an exciting new product available on draught. Made with 12 different varieties of hand-picked apples that come together to refresh to the core.

Described as the most refreshing cider by consumers1, Carling British Cider also won Gold at the International Brewing Awards 2013.

In 2014, we will be investing ÂŁ4M in advertising2 and an additional ÂŁ1.5M in heavyweight sampling to drive awareness and trial.

carling.com Carling is a registered trade mark of Molson Coors Brewing Company (UK) Limited.

32 DRAM AUGUST 2014

CIDER GOLD AWARD WINNING

Available from Sources: 1. SPA Future Thinking, n=600 2. Rate Card Value

SUNDAY MAIL CENTENARY FUND FAMILY PUB OF THE YEAR

WINNER: CHEERS CAFE BAR & TAVERN, Fraserburgh The judges said of the winner, “This is an independent pub that appeals to all ages.

In fact this is a pub that manages to appeal to multiple generations of the same family.

Whether it’s mums meeting for a coffee, or a pensioner popping in for a home-cooked lunch, 30 and 40 somethings enjoying cabaret at the weekend or 20 somethings popping in for cocktails and karaoke – this local definitely doesn’t sit on its laurels. Add to that its fund raising initiatives, excellent service and a huge range of premium brands... and you can see why we were impressed.”

Finalists: THE OAK TREE INN, Balmaha OLD CHAIN PIER, Edinburgh WEST BREWERY, Glasgow

Dennis Forsyt h and the te am collect their award fr om Heather Suttie, Sunday Mail Centenary Fu nd (far right)

the oak tree inn Loch Lomond

old chain pier Edinburgh

west brewery Glasgow

TENNENt’S quality AWARD

WINNER: MACGOCHANS, Tobermory

The judges said of the winner, “This outlet surprised us. Its cellar was first class and the owners clearly pride themselves on everything to do with quality. From the temperature of the beer to the cleanliness of its lines, this pub offered the perfect serve and a delightful environment too.”

Highly Commended: CLARKS, Dundee Finalists: THE COMMERCIAL HOTEL & BAR, Wishaw THE DEAN TAVERN, Newtongrange

entre) and his Neil Morrison (c eir award from team collect th ), Tennent Kenny Taylor (R eries Area Sales ew Br Caledonian e North Manager for th COMMERCIAL Wishaw

The dean tavern Newtongrange

Scott Clark and the tea

m

AUGUST 2014 DRAM 33

Whisky Live

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New York

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2014.pdf

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WEE DRAM WHISKY BAR OF THE YEAR

WINNER: THE BOW BAR, Edinburgh C

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Congratulations to...

The Bow Bar

(Whisky Bar of the Year winner)

Cheers Cafe Bar

(Family Pub of the Year winner)

Mike Smith collects his award from Jamie Allan

...from everyone at Glencairn

www.whiskyglass.com

The judges said of the winner, “This bar really impressed our judges with its energy. Staff were enthusiastic and full of whisky knowledge and there was a real buzz in the bar itself. It’s the sort of bar that you want to go back to time and time again.”

Finalists: THE POT STILL, Glasgow TEUCHTERS LANDING, Edinburgh WHISKI BAR & RESTAURANT, Edinburgh

MEDIA WORLD PRIDE & PASSION AWARD

WINNER: JAMES & LOUISE RUSK, Hutchesons, Glasgow

Every year the DRAM makes a one-off award.

This year the award is for Pride and Passion.

Louise and James Rusk take a pride in everything they do and have a real passion for the industry. They have great energy, and are totally motivated. You can’t help but be enthused when you are in their company.

They have recently opened their second venue, Hutchesons, and it definitely has the WOW factor.

34 DRAM AUGUST 2014

Congratulations to Macgochans,Tobermory.

Winners of the 2014 Tennents Quality Award.

Tennent’s and the red T are registered trademarks of C&C Group.

AUGUST 2014 DRAM 35

SUNDAY MAIL PUB OF THE YEAR

WINNER: THE KEYS BAR, St Andrews The judges said of the winner, “The pub’s regulars put it forward for this award. Not only is this pub an institution in its home town, but it is a favourite with tourists too. The warmth of the welcome by staff and customers make this a pub with real character, which is also reflected in the surroundings. It may be a small bar but it has a big heart.”

Finalists: Macgochans, Tobermory The Park Bar, Glasgow The Scotia, Glasgow

MACGOCHANS Tobermory

THE PARK BAR Glasgow

THE SCOTIA Glasgow

The Keys Bar, St Andrews

28 Abbotsinch Ind. Est. Grangemouth Stirlingshire FK3 9UX

01324 479010

Alchemy Inns Ltd would like to take this opportunity to congratulate Claire and her team at The Keys Bar, St. Andrews.

What a fantastic achievement in winning the “Sunday Mail Pub of the Year for 2014.”

Your mum would be extremely proud.

Ayr Road, Shawsburn

The Radstone (Formerly The Shawlands Park Hotel)

BY JAMIE ALL AN

R

obert Kyle, who co-owns the RAD Hotel group with his wife Vivien, bought the Shawlands Park Hotel out of administration at the end of 2011, and along with recent major refurbishments there is also a new name, The Radstone. Robert told me, “We found that people were confusing the hotel with the Shawlands area of Glasgow, so we decided to re-name it when we were refurbishing. We’re in the heart of the Clyde Valley, and Vivien and myself wanted to highlight our amazing location.”

A short drive away from Larkhall and surrounded by the Lanarkshire countryside, The Radstone couldn’t be more removed from Shawlands. As you sit in the bar or restaurant area and look out through the full length windows onto the countryside, you are struck by the serenity of the surroundings. The hotel is a popular wedding venue, and it’s easy to see why.

The Kyle’s took over the hotel in 2011 after it had been in administration for eighteen months. The hotel had been the subject of a major refurbishment by the previous owners, but this aside Robert and Vivien were naturally keen to put their own imprint on the front of the building. With funding secured, one of the first things the Kyle’s did was to change the frontage of the building to a timber cladding exterior. Each of their other hotels has this same design, and Robert told me that they were keen to continue the exterior uniformity of the group. Robert and Viven have also invested in landscaping and gardening, which they told me had been rather plain beforehand. It makes for an attractive, striking sight as you drive up alongside The Radstone.

The architectural work was undertaken by Elevation Architects, whom Robert was quick to praise. I spoke to Chris Benn, a Director of the company, who told me, “The Kyle’s like to have consistency within their hotels, and they also put special emphasis on the sociability of the environment, so for us it was all about creating an open-space feel and a natural flow to the building. It was an extremely challenging job; before Robert and Vivien came in the hotel seemed to have been put together ad-hoc, and we had to work around that.” . Working along with interior designers 10 Design the whole concept of the project has achieved its goal with consistency and flow throughout.

It’s not just the hotel that has been renamed; the bar and restaurant, formerly known

DESIGN FOCUS as The Ash Grill, now goes by the name The Opal. The room forms an L-shape, taking you from the lounge, through to the bar and then the adjacent restaurant. As you enter from the foyer there is a casual lounge area, comprised of a number of couches and two television screens showing rolling news. It’s a great spot for informal meetings or a quiet coffee. The stairs down to the bar area have been moved from the side to the centre of the room and look straight down onto the island bar, creating a sense of symmetry and flow previously lacking in the room. There are semi-circle high table booths (more on these later) with bar stool seating either side of the bar, and at the far side some stand-alone benching with patterns of mustard and orange flames. Bar stools sit at the black, marble bar top, and rustic, wooden tables line the perimeter of the room. The colour scheme is fiery, matched by the natural stone-clad fire wall at the back of the room. Mirrors abound, which prevent the bar from dominating the space by reflecting the vibrancy of the interior. The floor to ceiling windows look down over the Lanarkshire countryside, again adding to the openness of the space.

A small, al fresco seating area is accessible from the side of the bar area. Where in the past there had simply been a couple of wooden benches, there is now a cosy, semienclosed seating area, with black and white patterned marble-effect tables with dark wicker seats. The area is enclosed by a white stone L-shaped wall, with small hedging running across the top that blends in with the newly landscaped gardens.

The restaurant area is immediately adjacent to the bar and features a row of six, leather clad, back-to-back semi-circle booths in the middle of the room. They add symmetry to the space and look fantastic, but Robert told me that they caused no end of headaches. He said, “When the half circle booths arrived we had to send them back because they faced towards the kitchen, not the view. It was a huge decision and held us back by two to three weeks, but it was totally worth it. Harvey McLean, our main contractor for our custom joinery, went with us on this, and they dealt with the problem fantastically.” All flooring was undertaken by Carpetronic of Glasgow and the loose furniture was by Satelliet Browns, also of Glasgow.

On the window side of the restaurant the wall has been extended further out towards AUGUST 2014 DRAM 37

the road with full length windows installed, an extensive architectural and structural undertaking. The move has added an extra 30 covers to the restaurant’s seating count, and at the risk of sounding repetitive, has greatly added to the spaciousness of the room. On the opposite side of the room is the open-plan kitchen, partly obscured by a wooden block dividing structure that offers glimpses onto the food preparation without the kitchen becoming a large feature of the room itself.

The audio in the bar and restaurant has been designed so that different music can be played in various areas around the room to create personalised experiences for the guest. The sound, lighting and audiovisual was all installed by SSUK, who have had a working relationship with the Kyle’s for 15 years. Director Scott Maitland said, “We have 16 different zones spread across the hotel, it’s an integrated system designed to maximise the guests experience from the front door to the bedroom and everything in between. It was a huge job to orchestrate, and when Robert next expands the hotel we’ll be right there beside him.”

When I visited the hotel work was still ongoing on a new private function area to the rear of the restaurant. Although it was very much still a working site, it was clear that Robert has big ambitions for the space. The room will cater for up to 60 people, and is being built with birthdays and other special occasions in mind.

Robert is also planning to host cocktail masterclasses for large groups, with a pull-out cocktail bar and large screen being installed.

From the restaurant we took a short walk through the foyer to the newly-installed corporate function rooms. Three bedrooms were removed to make space for these rooms, but naturally the function suites increase the hotel’s versatility. The corporate rooms are smart, modern and minimalist, featuring dark, wenge-effect tables, beige cushioned seats, beige curtains from the floor to ceiling, windows and a large flat screen television attached to the wall. The rooms make for a perfect environment for business meetings.

Each of the hotel’s bedrooms have also been refurbished. Liz McNeill, from interior designers 10 Design, told me that the colour scheme for the rooms was chosen to keep them as fresh and light as possible, with alternating primary colours of 38 DRAM AUGUST 2014

orange or purple blending with the dark wood effect furniture. Some quirky tartan cushions and blankets add a hint of Scottish character to the surroundings.

The honeymoon suite features a low-lying, chandelier style light fitting, two twin sofas with dark ruby cushions and floral patterned seats at the room’s two dressing tables. The mix of cream and rich chocolate brown décor and the soft furnishing create a warm environment. Robert told me that they had invested so much in the gardening and landscaping partly to ensure that the honeymoon suite had the best possible view. The window looks out over a serene water feature and fountain with a walking path over the top, and of course the Lanarkshire countryside in the background.

In spite of the large-scale refurbishment already undertaken, Robert is confident that this is just the beginning, with work on the foyer, car park and reception set to begin in the next twelve months. The expansion isn’t restricted to The Radstone Hotel however, with the RAD group also investing behind the scenes in personnel. Robert said, “Moving forward, the old upstairs conference rooms are being converted into a sales and marketing suite and a central reservations desk for the whole company. We’ve brought in a whole new Sales and Marketing department, as well as a Financial Director which is a step forward for us.

We’ve also introduced a Training, Procedure and Compliance Officer to our HR department. It’s amazing the relief that this brings, as we can delegate more instead of trying to do it all ourselves .”

Having invested heavily in The Radstone, the Kyle’s are starting to see the fruits of their labour. Says Robert, “The hotel has doubled its turnover since we came in, and we hope to exceed £2.5m for 2014/15. We’ve gone from hosting 20 weddings a year to 90 this year. Everything about this place has done well in the last twelve months.” Yet he’s reluctant to claim all of the credit. He continued, “We need to thank all our staff for their hard work and dedication. Old and new, the respect we get from them continues to amaze me. Honestly, they’re great, and I’m very close to a lot of them. We couldn’t have done it without them standing by our side.”

Whether it be Retail, Leisure, Commercial or a Specialists project, we are passionate about the effect that our LED lighting products can bring to your lit environment. We are pleased to have provided a design and supply LED lighting package in conjunction with 10 Design for The Opal at Shawlands park. We wish The Radstone continued success.

Contact us on +44(0)141 954 2771 or visit our website WWW.SOLuSgb.COm

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Proud to supply Topolabamba.

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topolabamba

BY JAMIE ALL AN

I

St Vincent Street, Glasgow

polabamba

’ve long been a fan of Mexican cuisine, and was excited when I heard that Paul Sloan and Mario Gizzi were opening Topolabamba on St Vincent Street, on the site of a dormant bank.

Paul and Mario also own Mexican burrito bar Pinto on Queen Street, and Paul told me that his experiences in the country inspired his vision for Topolabamba. Says Paul, “I lived in Miami for seven years and had business in Mexico every weekend. I also road-tripped the country several times, it’s a real love of mine.”

The venue is named after one of Mexico’s culinary hotspots, and the bar and cantina had been open for exactly one week when I visited the site and met General Manager Rich Linford.

You can’t miss Topolabamba. It’s exterior is painted a bright aqua blue, with contrasting dark granite coloured signage above the floor to ceiling windows. Neon signs abound, with the names of various Jose Cuervo bottlings glowing in the windows, custom-made taco signs either side of the entrance and of course the venue’s name above the door.

The ‘bamba’ in Topolabamba flickers intermittently, an eyecatching feature best appreciated at night.

The first thing that strikes you as you enter Topolabamba, apart from the brightly painted skeleton wind chimes which hangs by the doors, is that the owners have really gone with it when it comes to the Mexican theme. The venue is a kaleidoscope of colour, with so much detail that it can be difficult knowing where to focus your attention first.

Interior designers IBDP were given a brief to create a Mexican restaurant unique to Glasgow and with an authentic feel.

Company Director Dominic Paul told me, “We researched a number of different Mexican Cantinas, street food cafe and bars and restaurants in London (and elsewhere) and put together a mood board of things we thought appropriate.

“We were actually in the enviable position of being asked to design something no-one had really done before in a Mexican restaurant concept. I don’t mean reinventing the wheel, just to create a rustic, “quirky” interior with a contemporary laid back feel. We had a fantastic client in Paul Sloan. We put AUGUST 2014 DRAM 41

All at YES24 would like to wish TOPOLABAMBA all the best for the future and we look forward to working with them again.

T:

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Scotch Frost are proud suppliers to Topolabamba and wish them every success in the future!

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Telephone 01698 810099 (Head office) email sales@scotchfrost.com

www.scotchfrost.com 42 DRAM AUGUST 2014

forward ideas and generally he said ‘yes!’ or ‘love it!’”

The bar top is divided into two parts, a speckled concrete top intended for drinkers, with a thicker, dark wooden top for those looking to dine at the bar. Small bullet casings are sunk into the wood, one of many small details in Topolabamba that are easy to miss but reward the inquisitive customer.

In the corner of the bar a dozen or so sombreros are perched on top of a statue of a kneeling man, one of several genuine Mexican artefacts dotted around the venue. Indeed, there are so many touches of detail that it’s conceivable that you could visit the venue many times without noticing them all. Rich pointed out a skeleton witch marionette sitting high atop the doorway, which he’d only just discovered in recent days.

The bar gantry is a series of connecting, asymmetrical squares and shelves built from reclaimed scaffolding boards, hosting over 35 different tequilas and mezcals.

Behind the wooden structure a Jose Cuervo mural has been painted onto the exposed, red bricks by artist and designer Ranald MacColl. Ranald is responsible for all of the painted murals in Topolabamba, of which there are many, and he has succeeded in creating a truly unique imprint on the venue.

The naked bulbs that light the bar top are held within metal spheres reshaped from old pipes, with the inside of the frames painted in copper leaf. The bar fonts are also fashioned from old piping, a change from the usual backlit, branded fonts. Sitting on the back bar are two slush machines for dispensing margaritas. The plan is to rotate the flavours regularly; when I visited a curious sounding Pear and Chocolate option was available as well as a Classic or Green Apple. The fridges are home to Mexican soft drink Jarritios, as well as imported craft beer Dia De Los Muertos. There is also a tortilla chip dispenser behind the bar, which keeps the homemade chips warm before they are handed out to customers in quirky copper cups.

AUGUST 2014 DRAM 43

Photos supplied by IBDP The wallpaper on the walls adjacent to the bar features traditional Mexican imagery evoking the Day of the Dead, with bright orange and red skulls set against a black and grey background. Real dried red chillies hang at the top of the wallpaper, reminding diners of that most classic of Mexican ingredients. The wallpaper was designed

by Ewan Leckie from My:creative; Ewan also designed Topolabamba’s branding, logo and website.

Says Dominic, “We worked closely with Ranald and Ewan to ensure we got the correct look and feel to the space, even down to development of the logo and bespoke wall papers and paying homage to the Mexican graffiti artist Neuzz in one of the wall murals. We also worked with furniture suppliers CFG and Chantelle lighting to have a bespoke finish to all the furniture and lighting in line with our design vision. This extended to the curved and low ‘stretch chesterfield’ booths, expertly executed by Ian Graham Upholstery in Glasgow. The hides of the chesterfields were aged and dyed before being fitted, giving them a rustic, lived-in feel.”

Mexican coins and hibiscus flower pendants are hidden within the knots of the booths, another minor detail that goes a long way towards Topolabamba’s sense of authenticity. Custom made, solid wood tables sit in front of the booths The floor is made from 250yr old French oak, and a line of custom made mosaic tiles of Mexican and Spanish influence leads from the entrance to the open plan kitchen.

Curiously, a set of traffic lights have been attached to the wall beside the kitchen pass. Rich explains, “We mature our own green chillies on site, and the lights let our customers know how hot they are on any given day.”

The restaurant area is divided from the bar by another 44 DRAM AUGUST 2014

wooden shelving structure. A row of deep red banquettes line a partition wall, the tables lit by green, amber and bronze glass bulbs, custom made for Topolabamba.

Opposite the banquettes two supporting pillars have been painted in pastel white, blue and red and adorned with traditional artwork. More red chillies hang from the pillars, and coat hooks shaped from bullets have been attached. Standing in the centre of the restaurant gives you a true impression of the dramatic exposed venting overhead with dominates the venue’s ceiling.

Up a small flight of stairs you reach the first of two private dining rooms. With a view out onto St Vincent street the space can hold up to ten customers. Native artwork depicting banditos and traditional Mexican families dot the walls, though the dominating feature is a large neon sign depicting a snake on a fork. Behind it a floral mural has been painted onto the wall, one of many pieces of original artwork that really adds to the specialness of Topolabamba.

To reach the other private dining room you pass through another restaurant section. Two dozen cacti sit on shelves on the wall above a graffiti legend reading, ‘Mezcal’, and further down another graffiti effect above the banquettes reading, ‘El Borracha’, the name of Topolabamba’s specially brewed draught beer. More sporadic shelving sits above, holding idiosyncratic artefacts. Low hanging, half sphere, silver light shades illuminate the tables, and rainbow coloured frogs are attached to the pillars.

The second private dining room differs from the first in that it has a cage door which can be pulled over the side entrance. Guests can then only access or leave the area via a small stairway by the kitchen. The cage effect allows for privacy of space without losing the atmosphere of the

Graham’s

Upholstery Services Ltd

Grahams Upholstery were pleased to supply all fixed seating and sofas and wish Paul and staff at Topolabamba all the best for the future.

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restaurant itself. Inside the private area a large Nuezzinspired mural depicts three faces with bold red, black and orange features.

I wouldn’t usually include the toilets in a design feature, but then Topolabamba isn’t any ordinary venue. The wallpaper on the stairway leading down features black and white strips, broken up by the occasional ‘Wanted’ poster for an array of banditos. Although you’ll most likely miss it on the way down the stairs, the bottom of each step is lined with more of the brightly coloured mosaic tiling featured on the bar floor. More images of gun-slingers greet you at the bottom of the stairs, and Rich tells me that there are plans in place for a shooting post, complete with bullet holes, to be depicted on one of Topolabamba’s few blank canvases opposite the toilets.

Both bathroom doors feature a Day of the Dead skull in the window, with a moustache added for the gents and lipstick for the ladies. The mirrors on the inside of the bathroom are deep red with Mexican patterns on the perimeter.

Topolabamba looks special, and Paul was quick to praise those who helped him realise his vision. He told me, “The whole team was brilliant, in particular Paddy from Argyll Contracting. He’s very organic in how he works, and he always seems to find a way to make things work. To have him on board was a dream. Dominic from IBDP was also very supportive, and he understood that we don’t always work entirely to spec. Both of the guys were great.”

It is refreshing to see a venue so committed to its concept, and the attention to detail that has gone into Topolabamba is indicative of both the owners’ and designers’ passion for the traditional Mexican cantina.

Viva La Topolabamba!

AUGUST 2014 DRAM 45

hotel colessio Spittal Street, Stirling

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Tel: 01592 712233 Email: designabar@gmail.com 46 DRAM AUGUST 2014

Hotel Colessio in Stirling has now opened. The new venue is part of Steven McLeod’s Aurora Hotel Collection, and Susan Young caught up with him for a tour.

H

otel Colessio on Stirling’s Spittal Street had been open less than a week when I dropped in to see owner Steven McLeod. He admits to feeling a bit stressed, mainly due to a few snagging issues, but equally it is apparent that he is chuffed to bits with his new baby.

But this was one baby that took its time being delivered.

Steven explains, “I first bought the building, which was formerly Stirling Royal Infirmary, in 2009, and building work started, but then the recession really hit and the contractor went bust. That left me in limbo with a building Aurora owned, but with no money, nor will, at that point, to get it opened. The banks weren’t

particularly helpful, and I decided to shelve it until I felt better about the project. It wasn’t a good scenario, but I couldn’t afford to let it impact too heavily on the rest of my hotel business.

So what I did was sell some of my shares in the business, which I had owned, and I brought in a silent business partner, who has been just great. It also means that we don’t have to rely on bank funding as much and that puts us in a much stronger position.”

I’m glad he said that because he then admitted he had spent £10m on Colessio – which includes the purchase and cash lost with the subsequent delay.

You can see where he has spent the money. Above the front door

DESIGN FOCUS

hangs a glass ball chandelier, and as you enter, your feet sink into the deep pile of what is obviously an expensive, bespoke carpet.

Unlike many hotels this carpet is continued throughout – even in the bar. There’s not a tile or ‘god forbid’, laminate to be seen!

Add to that the luxurious crushed velvet black curtains that drape the door and there is no doubt about it, glamour has arrived in Stirling.

Steven has gone to town on the décor. The black and white palette, which he decided on with interior decorator Corinne Muir of Guardian Interiors a couple of years ago, is bang on trend this year, and he also admits that all the bespoke furniture was bought then too and has been in storage.

However he didn’t just spend money on the furnishings. Says Steven, “We have taken everything out and totally rebuilt it. The AUGUST 2014 DRAM 47

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whole building is now propped up on steel which has meant we could open up the space downstairs.

There used to be a series of small rooms on the ground floor where the bar, foyer and restaurant are situated but it is now a large openplan space which has a nice flow.

We’ve also created 40 bedrooms and a spectacular ballroom.”

The cocktail bar lies to the left as you enter and there is a large statement bar, with LED lighting mirrored wall, and white marble bar top. It is the ideal height for me (and I’m petite), but explains

Steven, “I wanted a low bar so that customers could see the theatre of the bottles, and the room reflected in the mirrored wall.”

In fact there are a lot of mirrored areas in the building, all supplied

by Glassage. From antique mirrors behind the reception area, to diamond cut mirrors and special mirrors with crystals. Says Steven, “The mirrors are great for people watching.”

The chairs in this area, are substantial and despite the fact that they cost a fortune and look and feel great, it is possible

that they will be replaced.

Interior designer Corinne, who collaborated with Steven on the entire project explains, “They look great, but we have realised that they may be a bit big for the room.

We were full to bursting last weekend and it would have been more comfortable if the chairs had been smaller.”

She continues, “We have used quality fabrics throughout but we have been quite clever with the upholstery on the chairs in the bar and the restaurant. Although we have used top-end luxury fabrics

such as Zinc and fabrics from Andrew Martin on the sides and backs of the seating, we have used more practical fabrics on the seats.”

Says Corinne, “We wanted the hotel to feel and look plush but timeless and classic. We wanted people to go ‘ooh and aah’, and I’ve seen them come into the hotel and do just that. Steven had a vision and we have tried to capture it.

There is nothing else like Colessio in Scotland.”

The walls in the hotel are covered with flocked wallpaper which is AUGUST 2014 DRAM 49

just off-white and no more. It has a shimmery quality to it. Says Steven, “It’s the same wallpaper that we have at the Cairn Lodge, but it’s black there.”

While the bar area is predominantly monochrome, The Grill Room restaurant is black and a soft white. The left hand wall is lined with white booths upholstered with white faux leather and studded with Swarovski crystals. In fact crystals are a real feature of Colessio. Says Steven, “My favourite area is the ballroom and we have studded the glass mirrored wall with the crystals and used them in the tie-backs. Every bedroom has a crystal studded head board. It’s a bit of bling and I do like bling.”

The restaurant also has bespoke tables and chairs – says Steven, “The chairs were expensive, they cost about £1k each.” (and there are at least 20 of them). The back wall of the restaurant also features an extensive diamond mirrored wall and cream and black drapes. The carpet here is striking, bespoke gold and black and matches the pale gold on the back of the chairs.

The ballroom, has also been lavishly decorated.

Corinne explains, “We’ve used silk for the curtains and the tie-backs. In fact one guest has suggested that the curtains look like a bridal gown, and 50 DRAM AUGUST 2014

that was the effect we were aiming for. There is also a lot of crystal here as well as a couple of large chandeliers.”

The ballroom also boasts its own bar, which has LED lighting, and doors which lead out to a private outside area. Without the dance floor it can seat 250 on rounds. It also has a small stage area.

instance I wanted artwork in the bar to be in chrome frames and to represent champagne bubbles, and they found the ideal artwork.

In the bedrooms the artwork is bespoke but quite neutral and calming, while in the hallways we have used photography of parts of the building.”

Talking of the bedrooms they too

The artwork here has been created for the room. Says Corinne, “I saw the original artwork at Tambo Design but wanted it to be a different colour for the ballroom, and Tambo created it.”

She continues, “I selected all of the artwork from Tambo – for

are luxurious, from the throws on the beds to the lamps from Andrew Martin which Corinne tells me are Huxley and Carrington lamps – they have silver coloured bases and black shades, but come in various shapes. Most rooms have desks and couches, with all

the cabinet work created by Leven company ‘Design-a-bar’. Says Corinne, “They have been great.

They have created all the bespoke cabinet-ware – from the tables in the bar area to the desks in the rooms.”

The bathrooms are all tiled in white with Philippe Starck fittings.

Says Steven, “I have a thing about bathrooms, they have to be all tiled.”

There’s no doubt Colessio has been worth waiting for. But for Steven he is not waiting around for another three years to get his next projects off the ground. He tells me, “We are building a 120 room new hotel in the grounds at Glenbervie, luxury apartments, a ballroom and restaurant. We are set to refurbish Airth Castle and build an extension at Solsgirth House.”

But for the time being he is focussing on the finishing touches to Hotel Colessio. “I like my guests to have a perfect experience, and our service needs to be spot on.” He concludes, “This wouldn’t have been possible without the expertise of Corinne, she has worked with me tirelessly, and of course my staff have been great too. I’m crabbit at the moment, but that’s because I want it to be perfect.”

Steven, relax, it is! Just smell the orchids...

Sue Says W

hat a great month July was – it kicked off with our own Awards – and congrats to all the winners and runners up. It was great to see so many people from all around the country. This year we had entries from Mull to St Andrews, Loch Lomond to Ayrshire, Perth to East Kilbride as well as Edinburgh and Glasgow – a real spread. Needless to say I think I did around 3,000 miles in my car! Met some great people and thoroughly enjoyed the whole experience. I would like to say a huge thank you to our mystery shoppers from Jock the dug to Paul Miller. I think it is essential that mystery visits are done, because we want to get the same experience that customers would get. And the finalists don’t just get one mystery visit… if anyone wants some feedback I would be happy to supply it. A big thank you to our judges too.

They gave up a lot of time, and it is much appreciated.

The DRAM Awards were followed by a fortnight of blisteringly good weather… and as I write this, the sun is still blazing.

This has been great for pubs – I bet sales of beer and cider and Rosé have gone through the roof!

The Commonwealth Games arrived in Glasgow. Well done to Heineken, the beer sponsor. They certainly know how to activate a campaign. They didn’t just provide Merchant City and selected city centre outlets extra branded furniture – from umbrella’s to wind breaks, bar runners and such like, but they also sent out draught masters to 30 specially selected pubs to give staff extra training to serve the perfect pint of Heineken. They have also brought up from London five Heineken branded taxis to ferry guests from the Heineken Lounge at 29 to the games venues. Whew! Well done to the team there to have turned it around in such a short space of time.

One last note about the DRAM Awards – it was great to see the look on John Gilligan’s face when he got the Lifetime Achievement Award. A big thank you to Stephen Glancey, Colin Beattie, John Gemmell, Paul Burns and Walter Smith for helping to keep it all a secret. I’d also like to thank Margaret, his wife, who kindly met me at the Hayes Garden Centre near Symington for a scone and who filled me in on some pertinent details before organising for the family to come, and at the same time kept it a complete secret. I take my hat off to her.

Hayes Garden Centre was a revelation – on a Thursday lunchtime it was mobbed. There is definitely money to be had in cakes! It appears that some forward thinking licensees have cottoned on to that fact. With Buzzworks setting up its own bakery/patisserie and Bill Costley already operating one… maybe cakes will take over from burgers?

I got a wee call from Bob Shields the other day, my host at the Twa Dugs in Ayr. He was calling to tell me that they were having a launch for two new beers at his pub… brewed by the Ayr Brewing Co the new beers – a 8% IPA called Independence Ale, and a 4.2% Bitter called ‘Bitter Together, affectionately known as the Yes, No ales. He was hoping to have Nicola Sturgeon pour the

first pint, although it hadn’t been confirmed as we went to press.

I asked him what tasted better… he personally prefers the Bitter!

Congratulations to Rachel Ramanathan of LMVH on her marriage to long-standing boyfriend Scott Riley. What a great picture of the newly weds. Meanwhile Neil Connolly celebrated the birth of daughter Leah last month... apparently he went out to wet the babies head with some pals... and their wives went out too... the men got home at a sensible hour while the girls came home at 7am! Like it!

Tom Cullen has revealed he is leaving Molson Coors to join Dunns Food and Drink as Commercial Controller. Tom told me they made him an offer he couldn’t refuse. It certainly been a big month for the Blantyre-based wholesaler – first the news that they have bought Dameck, and now Tom. It remains to be seen whether boss Jim Rowan’s fitness routine will rub off on Tom, or whether Tom’s sambuccadrinking antics will rub off on Jim! Watch this space.

PURE BY NATURE. AWARD WINNING SINGLE MALT SCOTCH WHISKY FROM THE ISLE OF ARRAN.

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AUGUST 2014 DRAM 51

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Round up As you can see from the pictures, everyone looked like they were enjoying themselves at the 2014 DRAM Awards.

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.

Printed by Stephens & George Print Group.

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