DRAM issue 347

DRAM

347

DRINKS RETAILING AND MARKETING

DRAM MAGAZINE August 2019 ISSN 1470-241X

@dramscotland

incorporating the DRAM AWARDS 2019

SCOTTISH BAR AND PUB AWARDS FINALISTS UNVEILED

/dram.scotland

DRINKS RETAILING AND MARKETING

WELCOME

I

can speak for both Susan and myself and all the judges when I say that despite all the agonising, it’s been an absolute pleasure whittling down all the nominees to our finalists at this year’s Scottish Bar & Pub Awards. Turn to page 15 to see who’s made the final cut.

In amongst all the frenzied activity of the last few weeks Susan also managed to meet up with Stephen White, the operator behind Glasgow institutions like Blackfriars and Munro’s. Read what he had to say on page 26.

A design focus on the show-stopping Ivy Buchanan Street is one of three in this issue, on page 34, the other two being The Rumblingwell in Dunfermline and The Hebridean, also in Glasgow.

Then there’s our list of the trade’s most eligible. They’re all wonderful people as well as being successful in their own right and I know you’re going to be whizzing straight to page 9 to see who’s looking back at you.

Summer cocktail recipes, stats and fun facts are on page 31.

See you all at the awards.

Jason Caddy, Editor jason@mediaworldltd.com dramscotland.co.uk

CONTENTS August

FEATURES

9

/dram.scotland

SCOTLAND’S MOST ELIGIBLE Find out who’s made our pick.

15 26 34

SCOTTISH BAR & PUB AWARDS We reveal all our 2019 finalists.

LICENSEE INTERVIEW

Susan Young in conversation with Stephen White.

DESIGN FEATURE: THE IVY

We deliver our design verdict on The Ivy Buchanan Street, Glasgow.

REGULARS

4 6

@dramscotland

2019

46

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 Publisher.

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A CALL TO ARMS Business partners Les Ross and Lewis Boddy are the new lessees at The Douglas Arms – aka The Dougie - on Dumfries’s Friars Vennel. Broughton Ales is managing the lease on behalf of the family-owners, and it’s the second lease take-on from the business partners after The Hi-Hat, above the Queen of the South pub on the town’s Nith Place, which the duo refurbished and opened with their other business partner Mark Klose earlier this year.

The Dougie has also been refurbished. Les Ross told DRAM, “It’s in an historic part of town, with the pub dating back to the mid-1800s, and the refurbishment’s been sympathetic to this.

We got a traditional sign-writer, Katie Anderson, to hand paint the pub’s original sign, while we’ve painted most of it hague blue inside. The snug pops with ruby red walls. All the banquette seating has been re-upholstered in distressed caramel leather and we’ve installed a new jukebox. We’ve also completely refitted the gent’s toilets.”

Offering-wise, they’re stocking a wide range of bottled ales and craft beers.

n Sheena and Colin O’Rourke will re-open the former

Blackness Inn next month under a new name, The Lobster Pot, which will include a corner shop offering basic provisions, plus snacks and meals. The couple, originally from Ireland, is determined that it will give the community a range of services. They moved to Blackness five years ago and they acquired it on Valentine’s Day. The pub has also been refurbished.

The Grove is illuminated Not to be outshone by all the gleaming new pubs popping up all around it, Belhaven Pub Partners has renovated its Glasgow Finnieston stalwart, The Grove, on Kelvingrove Street, including a shiny new illuminated exterior sign. The interior layout is the same, but the bar has been cleaned up, new T-bar founts installed, caramel leather upholstery on the banquettes added and the old pub sign mounted on the wall inside. All the lights are new, including some nifty Makar gin bottle wall-lights.

GM Rachel Wylie told DRAM, “The refurbishment’s been incredibly well received by the customers and staff, but the most important nod of approval has come from my die-hard regulars, most of whom have been drinking here for the best part of 30 years. They think it’s fabulous.”

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THE GATE LOOKS GO Bulls like gates and Taurean Andy Gemmell has opened a new Glasgow bar at 251 Gallowgate called The Gate, directly across from the Barrowland Ballroom in the former Emerald Isle Bar. He’s retained original fireplaces, oak beams and the original tenement close through which you enter. It’s been decked out in anaglypta, bamboo, and exposed stone, with caramel leather banquettes and dark blue upholstered stools. The wooden bar’s complimented by a caged back bar (the bar’s exterior neon sign is also in a cage). On the walls hang retro paintings of a stag, a panther, an old map of Scotland and some classic whisky advertising posters. Brass porthole lights are another stand-out feature.

Andy’s focused on Scottish brands on the gantry, with over 160 whiskies, alongside 30 gins as well as craft beers, rums and liqueurs and he told DRAM, “I am not trying to re-invent the wheel with The Gate, good hospitality is relatively simple make people feel great. I have been lucky in my career to have worked in many different places from great boozers to awardwinning cocktail bars. All i want to do is use my experience and give my guests a great time whenever they enter The Gate and have some great food and drink at the same time.”

Bowlarama ball rolling After 18 months in the planning stage the (bowling) ball is finally rolling for Bowlarama, Ian McColm’s retro Glasgow bowling alley and cocktail bar on the site of the former Tiger Tiger on Glasford Street.

The operator behind the city’s Tiki Bar on Bath Street is set to open his second unit by the end of summer. It boasts four full-sized bowling lanes complete with bowling kits, a cocktail bar and restaurant, function space and dance floor.

They were all the rage in the 80s and Glasgow’s got a brand new one. We’re talking about a wine bar at 321 Great Western Road called Bar Brett. It also specialises in sustainable drinks and food.

Chinese restaurant group, Tattu, has revealed a preview of its new 140-cover split-level restaurant in Edinburgh, due to open in the autumn in the ground and basement levels of the newly refurbished Mint Building on West Register Street. Founded by brothers, Adam and Drew Jones, Tattu’s Edinburgh opening is the family-owned restaurant’s first in Scotland, and fourth in the UK. Managing Director, Adam Jones, said, “As a cosmopolitan city where ‘traditional meets contemporary’, Edinburgh completely resonates with Tattu and the kind of unique experience we want to create for our diners.

“The offering in the city is incredibly diverse and contains some amazing operators. We hope that Tattu will be a welcome addition to this exciting dining scene with our twist on modern Chinese cuisine.”

OLDEN

ESSLEMONT PLANS UNVEILED

All systems go for Star Pubs & Bars Star Pubs & Bars is due to open three newly refurbished pubs in its estate this month and next on the back of the new-look Basil’s in Edinburgh’s Newhaven. The other openings are The Cartvale in Glasgow’s Busby, The Tally Ho, Winchburgh, Broxburn East Lothian, and The Phoenix on Edinburgh’s Broughton Street.

The new licensee at Basil’s is Neil Douglas, the man behind CafeAntipasti. A spokesperson told DRAM, “We’re now doing approximately 120 covers in an interior design that reflects Sir Basil Spence’s architecture - namely lots of concrete and metal, softened by wooden pallets and pops of greenery. There are also two big booths at the centre of the space that seat ten

customers each.”

The Cartvale’s new lessee is Andy Crossan and the pub will reopen in early September, likewise The Phoenix on Edinburgh’s Broughton Street. The £340K refurbishment will see it change its name to The Broughton and from a sports bar into a unit with new parquet floors, antique mirrored ceiling, panelled and tiled walls and jewel coloured velvet and leather banquette seating together with greenery throughout the pub.

The Tally Ho will benefit from a £400K investment. The changes include opening up the two-room pub into one light airy space, extending the kitchen and adding an all-weather terrace.

It’s scheduled to reopen this month.

IT’S VINO FOR VINI IN GLASGOW Adriano Matteoni opens his new £70K restaurant and wine bar called Vini on Victoria Road in Glasgow’s south side this month.

It’s a dual concept venue - with the wine bar opening at the start of August and the restaurant opening at the end of the month.

Adriano told DRAM, “It’s in the former Depot Bar, a unit I own within Victoria House that was most recently a restaurant called Nanika.

“It’s a 40-seater restaurant and 20-seater wine bar and we’ve gone for a playful interior design theme throughout with what look like band posters that actually advertise our place, pictures of sardines and banquettes upholstered in a grey herringbone pattern.”

The McGinty’s Group has released computer generated images of its £500K new bar and restaurant and pizzeria called Esslemont which will open on Aberdeen’s Union Street, in the former Esslemont and Macintosh (E&Ms) department store. It’s currently being developed and will occupy the ground and first floors as well as the pizzeria planned for the first floor called Mac’s (pictured).

Allan Henderson, Director of The McGinty’s Group, said, “E&Ms was an Aberdeen institution and it is a landmark building that was calling out for some local love. As a group, we have a passion for regenerating iconic venues and transforming them into thriving outlets so this project fits perfectly with our company objectives and enhances our growing portfolio.”

The Stove Cafe is now cooking with gas The Stove in Dumfries, a social enterprise to bring new life to the town centre through culture and the arts and supporting community activity, has refurbished its cafe and live events space.

Said The Stove’s Project Manager, Graham Roonie, “We’ve improved the look and feel of the space and opened it up to allow for more customers. We’ve increased the covers from 38 to 49 and moved the counter to the far end of the space - which is also used for meetings, music gigs and art installations.”

Did you know?

After closing in mid-May for a refurbishment, Kilmarnock’s Paris Match pub on Princes Street is now trading again and sporting a brand spanking new look.

DRAM AUGUST 2019 5

BRAND NEWS

ALL THE L ATEST BRAND NEWS

WHISKY

BEER

Gordon & MacPhail release ‘oldest ever’ whiskies

Stroke of Genius at Aberdeen Standard Investments Ladies Scottish Open

Gordon & MacPhail has unveiled its Summer Collection, which includes some of the oldest ever whisky releases from two silent distilleries.

Bottled as part of its ‘Private Collection’ range, Gordon & MacPhail 1969 from Dallas Dhu Distillery is joined by Gordon & MacPhail 1982 from St. Magdalene Distillery, a 38-year-old single malt. Single malts in the Private Collection are personally selected by members of owners the Urquhart family. For over a century, the specialist has matured spirit from more than 100 Scottish distilleries in its own casks.

A third Private Collection release, Gordon & MacPhail 1966 from Longmorn Distillery will also be available as part of the Summer Collection.

New light craft lager Genius has become the ‘Official Beer’ of the Aberdeen Standard Investments Ladies Scottish Open which is taking place at The Renaissance Club in East Lothian from 8th 11th August. Co-founder of Genius Brewing, Jason Clarke said, “As a health-focused brand, we’re involved with a wide variety of sports.

This is our first partnership with a major golf event and we’re looking forward to working with the Tour to support ladies golf.”

“We’re excited to be giving spectators a chance to taste our craft lager in the bar at the event.”

Glenfiddich release commemorative bottles to mark 50th anniversary Glenfiddich, celebrates the golden anniversary of its Distillery Visitor Centre with the release of 200 Limited Edition commemorative bottles - ‘Rare Collection Cask No. 20050’.

This rare whisky was hand selected by Glenfiddich Malt Master Brian Kinsman as a limited edition single cask release to mark this special 50th anniversary. The release comprises of just 200 numbered bottles, laid down on Christmas Day 1987, Glenfiddich’s centenary year, and matured in American Oak Hogsheads.

Glenfiddich Malt Master Brian Kinsman said, “This whisky, is inspired by the 1969 bottling gifted to VIP guests at the original visitor centre opening. 30 years old, it is a true connoisseur’s choice with a host of seductive flavours and subtle aromas.”

NEW BOTTLE CELEBRATES 175TH BIRTHDAY Whyte & Mackay has revealed their new look bottle design as part of their 175th birthday celebrations.

The new look bottle will be rolled out across a l l channels, nationwide,in fractional phases of 5cl, 20cl, 35cl, 70cl, 1 litre and 1.5 litres.

Ruairi Perry, Head of Brand at Whyte & Mackay, said, “We at Whyte & Mackay have been whisky makers since 1844. We pride ourselves on always producing a fantastic blended whisky and wanted to celebrate our 175th birthday with a great new look. The only thing we haven’t changed, of course, is the award-winning whisky inside. Consumer satisfaction has always been very important to us and response to the new bottle has been very positive. They love our taller, more modern look.”

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GIN

Granite North inaugural Turriff Show appearance Sandy Matheson and Kirstie Nisbet, owners of Granite North, which produces an award-winning local gin, were first-time exhibitors at the Turriff agricultural show Aberdeenshire last month. Sandy is a mechanical engineer by trade but came up with the idea of combining his love of craft spirits and the outdoors while walking in the Cairngorms. The couple purchased their first still and the licences to operate it, before spending two years fine-tuning a recipe in their flat in Aberdeen city centre and have been trading as Granite North for 18 months.

Hendrick’s Gin recently teamed up with cocktail bar, Lyaness, in New Orleans, to deliver the Tini Martini on Tour experience at cocktail festival – Tales of the Cocktail in New Orleans.

Hendrick’s Gin UK Brand Ambassador Sasha Filimonov created the Tini Martini concept as an homage to the Martini, or indeed the ‘King of Cocktail’. This teeny tiny take on a Martini is a gesture towards preserving the artistry of a ‘Martini’ occasion in just a ‘soupçon of exquisite sips’. Said Sasha, “The opportunity to bring the Tini Martini on Tour with one of my favourite bars in the world, to one of the world’s biggest cocktail festivals, is simultaneously surreal and abundantly exuberant. It is such a privilege to be working alongside this talented team – their inimitable approach to hospitality and drinksmaking is sublime, so it will be an enormous pleasure to stir and sup alongside them within our peculiar little Tini Martini world.”

#IMEVOLUTION19

JOIN THE EVOLUTION REVOLUTION Inverarity Morton is proud to present Scotland’s only immersive, interactive and experiential event... Evolution 19.

As Scotland’s leading wine and spirits wholesaler, we are creating a space for bar owners, managers, bartenders and, essentially, anyone working in the on-trade, to experience an exceptional event that is guaranteed to be as informative as it is creative!

On the 17th September, Evolution 19 will bring the best in brand activation to SWG3 in Glasgow showcasing the finest the drinks trade has to offer.

For all event enquiries call 0141 620 6100 or email evolution@inveraritymorton.com Please note that this event is for the on-trade only.

TO REGISTER VISIT IMEVOLUTION19.EVENTBRITE.CO.UK AND ENTER PASSWORD ‘IMEVOLUTION19’ DRAM AUGUST 2019 7

THERE’S A HIGHBALL IN YOUR FUTURE

SCOTLAND’S MOST ELIGIBLE Here’s our pick of some of the trade’s most eligible ladies and gents. We would’ve loved to have included more of you had we the space.

DARREN SCOTT General Manager Le Monde Hotel Edinburgh

Darren Scott graduated from Glasgow University in marketing, philosophy and literature and he’s invested his keen intellect into a hospitality career spanning over a decade. He has been GM at Edinburgh’s Le Monde Boutique Hotel on George Street for five months. His trade CV also includes The G1 Group, Metropolitan and the next-door Boudoir Wine Bar, on Candleriggs, as well as owning and operating his own restaurant in the city called Islena. He likes dining out, travel and keeping up with all the latest business news.

DANIELLE MCRORIE-SMITH Ops Manager Castle Leisure Stirling

We were lucky to catch Danielle for five minutes she’s that busy. She’d just jetted in from a holiday in Portugal and was spending a few days at the Castle Leisure office, the company her family owns and runs, before heading to Marbella for a few days. Said Danielle, “I like to work hard but I also like to travel harder and we all need a little bit of sunshine in our lives now, don’t we?” Danielle started working in the trade at the age of 12 in the cloakroom of the Fubar in Stirling and 18 years on she’s still working in this industry, despite having a degree in Interior Architecture. Danielle explianed, “I can and do apply my degree to my job day to day because we are always developing and refurbishing. In fact, in 2009 the company purchased a small boutique hotel in Dunfermline and I was asked to assist with renovations and use the project for my portfolio. Within months I quickly realised operations was my forte and became General Manager of various premises while completing my degree.”

In her free time she is either travelling or planning the next travel with her daughter, Quinn, and also manages a property letting business for Spain and USA. “It’s all about the bucket list, I am making my way through a very detailed list and I am an adrenaline enthusiast. Last year it was Scuba Diving, Bungee Jumps and Sky Dives. Next up I’m planning to Heli Ski.”

JOANNA NETHERY Co-Director Five March Glasgow

Joanna Nethery, 34, is a co-director at Five March in Glasgow. She ran Distill on Argyle Street (now The Crescent) for 12 years before opening Five March, but she wasn’t always destined for this industry. Said Joanna, “My degree was in International Politics and I was destined for a think tank or The Hague, but that wasn’t really me. I like wearing jeans.”

And she’s not resting on her laurels. She’s in the process of opening a small cafe on Great Western Road, but it’s next year that she’s going to be taking on the ‘big’ project, as well as giving something back.

Explained Joanna, “Once we have two years’ books, and they are looking delightful incidentally, we will be talking to some people that I’ll no doubt find intimidating, to get something ‘substantial’ opened that isn’t just a restaurant or a bar. I’d like to incorporate some working studios or rooms for community development. So much money was lost in the financial crash and capitalism needs to take care of businesses in cities, which hasn’t happened. I’m already involved in grassroots fundraising and am handing over £3K to refugee council for example.”

DEREK CHALMERS Licensee The Rumblingwell Dunfermline

Derek is the new licensee at the The Rumblingwell in Dunfermline.

He kicked off his trade career some 20 years ago and in that time he was assistant manager at The Corn Exchange in Stirling (still his favourite pub in Scotland) and Edinburgh’s Beehive. He’s also worked as a manager in retail and for a communications company. East Lothian-born Derek has a huge affection for our capital city. He explained, “My favourite holiday destination is Gran Canaria but my favourite city in the whole world is Edinburgh.” Derek’s literally just opened The Rumblingwell after a major refurbishment (see our design feature on page 41) so he hasn’t really had much time for much in the way of recreation, but he always finds the time for two things. “If I’m not at work you’ll find me either watching rugby, the Scotland national team or the Glasgow Warriors, or walking my dog, Hamish the beagle.”

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SCOTLAND’S MOST ELIGIBLE TONI CARBAJOSA

SENGA LOVE

Company Buyer and PA Hold Fast Entertainment Glasgow Senga Love was once nominated for DRAM’s Calamity Jane Award when she fell out of her loft and concussed herself while trying to retrieve her Christmas tree.

She soldiered on the next day by coming to work, but it was then that the concussion kicked in. Coincidentally, Calamity Jane is one of her favourite films, as is PS I love You. “I love a bit of Gerard Butler”, said Senga.

She’s worked alongside Donald MacLeod for 17 years from the CPL days to her current role at Hold Fast. Said Senga, “Working for Donald has been eventful and I love it. I like learning about brands etc and it’s never ever dull.”

One place that Senga likes to go is Angels in her hometown of Uddingston, and she also highly rates Cut steakhouse in Bothwell. Senga has just turned the big 5-0 and she’s planning quite a celebration. “I’m celebrating over two months by going to Tuscany, Cyprus, Rome and Ibiza.”

Director C&C Restaurant Group Glasgow

Toni, 35, is the director of the C&C Restaurant Group, which counts ten Glasgow restaurants in its portfolio, including Halloumi, Riocha, Bibimbap and La Rotunda in the B-listed Borth Rotunda building by the SECC. He comes from a family of restaurateurs and Toni’s father, Jose Carbajosa, managed the original Italian restaurant which opened in the North Rotunda back in 1987. Toni’s career began at Sarti in Glasgow some 20 years ago and in that time he also owned and operated the city’s Candy Bar. In his spare time he loves cars, motorbikes and dining out, plus Toni is also an avid traveller, including a recent trip to China, plus he’s also lived in Dubai.

LAUREN MURRAY TOM CULLEN

Commercial Controller Dunns Food & Drinks Blantyre With a CV that includes IDV (now Diageo), Belhaven, the former CPL, Molson Coors and Skerryvore, to his current role at Dunns Food & Drinks, it’s probably quicker to list who Tom Cullen hasn’t worked for in the Scottish licensed trade rather than who he has.

Tom’s contacts’ list sure is worth its weight in gold. So what motivates him?

“I like a challenge and I love dealing with people, and especially the characters in the trade.” We all know that his professional credentials are impeccable, but what does he do on a night off? Said Tom, “I like eating out and switching off, but when you’ve worked in the trade for so many years you know so many people that it’s not all that easy to escape the job. I also like films, books and box sets. I’ve just finished Peaky Blinders. Gamora is also a fantastic. It’s about the Italian mafia.” Tom travels around the world and often finds himself in London for work. He said, “I don’t cook but I have learned a lot about food through travelling and since working at Dunns, like food trends, and I enjoy trying out new restaurants.”

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General Manager Dowans Hotel Aberlour

Lauren Murray, GM at her family-run Dowans Hotel, must be one of the most well-travelled people we’ve ever had the pleasure of interviewing. Not only was she born in Barcelona, but growing up she also lived in Hong Kong, Manila and Istanbul. Lauren studied Hospitality and Events management in Edinburgh, followed by a stint at the Royal Scots Club in the capital. Said Lauren, “This is where I fell in love with the events business – and weddings especially.

I’m always the one sobbing in the corner, yes even if I don’t know them personally.” Lauren also runs the hotel bar and devises the cocktails, even though she doesn’t drink. “My body doesn’t react all that well to alcohol. I’m more of a foodie and love eating out. I also love reading and I’m in currently in the middle of Stephen Fry’s ‘Mythos’ about Greek mythology. I really wanted to be an archaeologist but, apart from the fact it’s incredibly difficult to get in to, my sister Steph said that I talk too much, so working in hospitality is far more me.”

“Graeme and Jonathan were a pleasure to work with as we looked to sell/lease some of the units in our estate to focus on our core venues. We were keen to do deals that worked for both parties in the transaction.

Smith and Clough bought into this mindset from the outset, which was a major factor in getting successful transactions over the line in our desired timescale.”

SMITH & CLOUGH HIT RECORD SALES IN SCOTLAND

H

SmithCloughAdvert_Blank.pdf 1 22/11/2013 Kenny Barclay, Finance Director, Manorview Group SmithCloughAdvert_Blank.pdf 1 22/11/2013

aving just celebrated their 6th year in business, which coincided with their best year to date with record levels of sales, as well as just taking the keys to their new Glasgow City Centre office, Smith & Clough continue to go from strength to strength, and have positioned themselves as one of the premier business agents in Scotland, specialising in the licensed and leisure sectors.

Established in 2013 by industry stalwarts Graeme Smith and Jonathan Clough, who between them have 35 years business sales experience, having previously plied their trade with a large International firm, their aim was to provide an even higher quality service, with closer working relationships and a fee structure that can only come from an independent, owner-led company.

Graeme told Dram “We act for a range of clients from single operators through to some of Scotland’s largest multiple operators, and we pride ourselves on giving everyone the same high-quality service which we 14:03 believe is unrivalled in the marketplace.”

Jonathan continued “If you are considering selling 14:03

your business, it is imperative that you receive the correct advice. The business sales market is a specialist one, and there are a few firms out there unfortunately who give the trade a bad name, and in many cases will give you an overinflated valuation in order to gain the instruction and get as much money upfront as they can. You will be lucky to hear from them again, as your business stagnates on the marketplace. At Smith & Clough, we pride ourselves on giving sound, honest advice, drawing from our many years of experience and knowledge of the market, and can back this up with high levels of comparable sales which we have carried out.”

Jonathan concluded ”We are currently experiencing high demand for licensed and leisure businesses throughout Scotland, so should you be considering selling your business then please get in touch, and we are happy to offer a free market appraisal.”

• Over 35 years business sales experience • Well respected within the marketplace • Unrivalled Director-led service • Competitive fee structure -

THINKING OF SELLING YOUR BUSINESS? It has never been more important to choose the right agent!

Contact us for a FREE, no obligation valuation

THE APPLEBANK INN LARKHALL Director

GLA: 0141 404 0087 Director EDI: 0131 202 6034

THE CROWN BAR BELLSHILL

SO LD

LD SO

LD SO THE MALLARD GLASGOW

Contact us:

SO LD

A selection of deals carried out:

BEER CAFÉ GLASGOW

New Director Office:

126 West Regent Director Street, Glasgow, G2 2RQ

EMAIL: info@smithandclough.com

DRAM AUGUST 2019 11

T H E AWA R D W I N N I N G SPIRIT OF THE HIGHLANDS

INTRODUCING GRANITE NORTH GIN Developed for the modern adventurer, Granite North is a smooth Scottish gin packed with flavour.

A juniper-forward gin, its fresh, citrus taste is smooth enough to drink on its own or with a light tonic to release even more of its zesty flavour and is robust enough to stand up and stand out in cocktails.

Its outdoor personality is revealed in the subtle infusion of Grand Fir needles that complement the native taste of its juniper cousin, helping to summon the fresh aromas of the pure mountain air.

GRANITENORTHGIN.COM MADE IN SCOTLAND

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Available through Inverarity Morton, Gordon & MacPhail, Filshill, Select Drams or email Kirstie@granitenorthgin.com

DRAM AUGUST 2019

BAR APPRENTICE 2019 BEN MCMASTER, 19 Ben tends the bar at The Parkville Hotel in Blantyre and has been working there for three years. His cocktail of choice is a classic Mojito. Said Ben, “Being one of the bar apprentices has given me loads of new ideas and I would like to manage my own cocktail bar in the near future. I love the social aspect of the job and meeting people from all walks of life.” Ben likes to drink in Angel’s Share in Edinburgh.

EMMA MOODY, 24 Two years’ working at No.1 on Edinburgh’s High Street has given Emma loads of cocktail-making experience in a busy bar. Emma’s favourite cocktail is a classic dry gin Martini and she’s also a whisky lover. Said Emma, “I feel that I’m fairly new to the scene so I’m open to learning as much as I can about the industry. What fascinates me most is how you can change the flavour of a drink so simply yet so effectively.” Emma’s bar of choice is Jazz Bar in Edinburgh.

ERIN TAYLOR, 23 Lido in Prestwick is where Erin has been shaking, stirring and muddling for some two years. Bramble is her personal favourite hang-out. She told us, “Working in hospitality has boosted my confidence to no end and has opened a lot of doors and it’s wonderful that female bartenders are now being recognised more – about time too.” She continued, “I love creating, so cocktail making is absolutely the best part of the job.”

ROSS DONNACHIE, 25 Treacle in Edinburgh is where you’ll find Ross Donnachie.

He’s been a bartender there for five years and a Negroni is his go-to cocktail. How does he feel about being one of our bar apprentices? He said, “It will be great for my career progression and industry knowledge and I hope one day to be a bar-restaurant owner.”

ALISTAIR CRAIG, 23 Alistair works at The Spiritualist in Aberdeen and has five-and-a-half years experience under his belt behind the bar. Said Alistair, about being one of our 12, “It’s going to do great things for my CV! It’s also given me a sense of credibility and really boosted my self-confidence to be a part of this. A Mezcal penicillin is his preferred cocktail and he oves working in an industry that he thinks is ever-evolving and likes to drink in The Howling Wolf, Glasgow.

JACOB HUTCHISON, 21 The Cold Town House in Edinburgh is where Jacob has been working for the last three months. Said Jacob, “Since I started I’ve fallen in love with bartending and this scheme has given me so much more and I love learning as much as I possibly can learn. There are so many opportunities in the trade and this is definitely the industry for me. “ His favourite cocktail is a Caipirinha and you’ll find him on the customer side of the bar at The Golf Tavern.

HARVEY WATSON, 19 Nine months in the job as bartender at Dundee’s Jute Cafe Bar has spring-boarded Harvey into our bar apprentice program. Said Harvey, “I dropped out of university to pursue a career in bartending and I’m always on the lookout for how I can learn and improve via training opportunities. I get a kick out of educating customers as I prepare a cocktail.” Speaking of which, what tickles his taste buds is a Toblerone Martini, while Duke’s Corner is his go-to bar.

MURDO MACIVER, 24 Murdo’s been at Edinburgh’s Tigerlily for nearly four years, starting as a bar-back. His favourite cocktail is a Rum Old Fashioned and his favourite bar is the city’s Lucky Liquor. Said Murdo, “This experience has changed the way I look at professional bartending. I’ve loved learning from such knowledgeable people and I’m already talking more confidently with customers about brands etc. My options are open, but, ideally, I’d like to become a brand ambassador and learn more about the sales side, and then open my own bar.”

JARYD MURRAY, 23 It’s been six years since Jaryd first graced the bar at The Busby Hotel and he’s set on a career in hospitality.

Said Jaryd, “This apprenticeship has been great – it’s already helped me and made me look at the job from other angles because of the constructive feedback that we get, as well as giving me the confidence to be more experimental.” What does he love about the job?

“The look of satisfaction on the customer’s face.” Espresso Martinis are his cocktail of choice. He likes to drink in The Bank Bar in Glasgow.

RAMSAY MORRIS, 26 Ramsay’s been head bartender at Glasgow’s Butchershop for fast approaching nine years and his personal favourite cocktail is The Savoy Corps Reviver No.2. As for being one of this year’s apprentice, he said, “I already run my own bar consultancy called The Autistic Bartender and my ultimate ambition is either to run my own bar or be a distiller or brand ambassador.” Ramsay said that working in hospitality has helped enhance his ability to handle difficult situations. His favourite bar is BarChef in Toronto.

ADAM CROSTHWAITE, 23 South African-born Adam has been at Edinburgh’s High Spirits for nearly five years. His Favourite cocktail is a Dark Rum Mojito and whenever he’s in London he can’t get enough of the Radio Rooftop Bar, part of the ME Hotel. Speaking about the Bar Apprentice program, Adam said, “It’s really enhanced my knowledge of spirits massively and opened my eyes to trying new things and has grown my confidence so that I’m now experimenting a lot more with cocktails. It’s boosted my passion for working in this industry. I’d love to run my own place someday.”

DRAM AUGUST 2019 13

OPEN A BOTTLE, START A CONVERSATION glengoyne.com Welcome to this month’s column, brought to you in association with Glengoyne which asks hospitality professionals to shoot from the hip and speak about what comes easily and naturally. This month we caught up with Steph Murray of the Dowans Hotel.

What was the last app you looked at?

It would have to be Instagram – I like to keep up to date with friends, family and those others that I follow for inspiration whether that is in general life or in my professional life.

If you had an extra day in your week how would you spend it?

As it’s summer, I would definitely spend it relaxing more. When you’re busy, busy, busy, like me, it’s great to take time to re-group and find some time to do something (else!) that you love doing.

How often do you check out new bars?

I like to visit new bars whenever I can and particularly when I visit a new city. In fact, I like to see as many bars as my itinerary allows.

If you had more time to do anything in your job, what would it be?

Talk to people. I wouldn’t work in this industry if I didn’t love it but what really draws me to stay in it is all of the interesting people that I meet and get to spend time with every single day.

What’s been the biggest change in your job in the last two years?

We recently purchased a second hotel in the area and now we are busy planning for its opening early next year. Luckily, between us we’ve got a lot of experience to rely on.

What’s the most inspirational thing a customer has ever said to you?

To keep doing exactly what we’re already doing.

What can a good bartender not live without?

Whisky. A great, versatile and still underused spirit that goes fantastically in a cocktail but also has a great story to tell as well!

Is there anything that you do that other bartenders could benefit from knowing?

Taking two minutes out to ask what it is that a guest really wants when it comes to their drink – a relationship that is built in the first few seconds can mean the

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STEPH MURRAY

difference between them moving to another bar for their next drink or spending more time (and money!) in yours.

What’s the funniest conversation that you’ve overheard?

I once overheard a conversation between a brand ambassador of a fairly major drinks company telling one of their guests that their own vodka was actually a gin and that they should really try it out. I couldn’t help but correct the faux pas, much to the embarrassment of the BA! How much time do you spend on social media?

As little as I can manage but I’m also a great procrastinator and Instagram has some great pictures to look at! It’s like any guilty pleasure I suppose and, like many millions of others, I simply can’t resist.

ALL THE AWARD FINALISTS

wa

re

The mystery shoppers and judges have been out in force visiting and scoring.

It’s certainly been an interesting few weeks. First of all we invited customers to vote online and then we took the bars and pubs that received the most nominations and paid them a visit. Some got two visits, some three depending how close the competitors were. And it has certainly been a very competitive year. The good news is that the scoring was close, the bad news is often it was something as simple as forgetting to say ‘hello’ that caused the judges and mystery shoppers to score less. On the following pages you will see the finalists - all of them.

Well done to all that have participated.

The top pub out of all the winners will win the accolade Sunday Mail Pub of the Year. You have to be in it to win it. So if you don’t feature this year, be sure and get your customers voting for you next year.

The ceremony is on the 20th August - Good Luck to everyone involved. #b

on

ze

rb

ar

The Queens Park Swizzle INGREDIENTS • 2 parts Angostura 7YO Rum • 1 part Fresh Lime juice • 1 part Demerara syrup (2:1/2 parts demerara sugar: 1 part water) • 12-14 Mint leaves • 6-8 Dashes Angostura Aromatic Bitters

METHOD

Get ready for summer

betsoldsport The Betting Auction ™

Muddle lime, mint and sugar with the rum, fill with ice then add Bitters and garnish with mint.

6

MUSIC STRATEGY & PLAYLIST CURATION FOR BUSINESS

SUMMER COCKTAILS

Bar Magazine June 16.indd 1

25/05/2016 16:17:14

incorporating the DRAM AWARDS 2019

GUIDE

WWW.SCOTTISHBARANDPUBAWARDS.COM DRAM AUGUST 2019 15

DOG FRIENDLY PUB OF THE YEAR

betsoldsport The Betting Auction ™

BEST OUTSIDE AREA AWARD

CHURCH ON THE HILL FORBES OF KINGENNIE Shawlands Dundee

THE FORTH INN Aberfoyle

BIRDS & BEES Stirling

BLACK IVY Edinburgh

COLD TOWN HOUSE Edinburgh

OROCCO PIER HOTEL Edinburgh

INN DEEP Glasgow

SAINT LUKE’S & THE WINGED OX Glasgow

Stainless Steel Bar Equipment for Fixed & Mobile Bars

Installed at Black Ivy Edinburgh ‘Hotel Bar of the Year’ Scottish Bar & Pub Awards 2018 t: 01274 390038 e: info@servaclean.co.uk w: www.servaclean.co.uk 16

DRAM AUGUST 2019

CUSTOMER SERVICE AWARD

EMERGING ENTREPRENEUR OF THE YEAR

THE MILL HOUSE Stewarton

THE OLD MILL INN Pitlochry

BILLY MILLIGAN FINSBAY Milngavie

JOSHUA BARR THE LOCALE Glasgow

THE SWAN INN Eaglesham

THE TAVERN Millport

JOANNA NETHERY, PETER MCKAY & KEVIN SMALL FIVE MARCH

LAUREN CLEGG & CALUM RUNCIMAN WHITE GOOSE

Glasgow

Dundee

CONGRATULATIONS

TO ALL THE FINALISTS FROM WE ARE PROUD TO SUPPLY SO MANY OF YOU! TEL: 01698 727 777 www.dunnsfoodanddrinks.co.uk 32 GLASGOW ROAD, BLANTYRE, G72 0JY DRAM AUGUST 2019 17

Muddle lime, mint and sugar with the rum, fill with ice then add Bitters and garnish with mint.

HERS S WAS • GLAS ERS H S WA • DISH ES IN H C A • ICE M LERS O LE CO • BOT T

Suppliers of Glass Washers, Dishwashers, Ice Making Machines & Bottle Coolers.

MULTIPLE OPERATOR OF THE YEAR 6 SUMMER COCKTAILS

BIG RED TEAPOT Edinburgh

BUZZWORKS Ayrshire

CRU HOLDINGS Inverness

MCGINTY’S GROUP Aberdeen

46 Dalsholm Road Glasgow G20 0TB. Tel: 0141 946 0444

www.simsautomatics.co.uk

18

DRAM AUGUST 2019

CASUAL DINING AWARD Good luck to all the Finalists in this year’s Scottish Bar & Pub Awards

FIVE MARCH Glasgow

THE HORSESHOE INN Peebles

PAESANO Glasgow

THE SWAN INN Eaglesham

Good luck to the Black Ivy. From your friends at Innis & Gunn.

WWW.INNISANDGUNN.COM

DRAM AUGUST 2019 19

CONNOISSEURS CHOICE WHISKY BAR OF THE YEAR

THE ARDSHIEL HOTEL Campbeltown

THE PIPER WHISKY BAR Glasgow

SOCIAL MEDIA AWARD

ATLANTIC BAR AND BRASSERIE Glasgow

BUCK’S BAR Glasgow

LISINI PUB CO Uddingston

THE TORFIN Edinburgh

ENSIGN EWART Edinburgh

THE STATION HOTEL Rothes SIBERIA BAR & HOTEL Aberdeen

www.bdpcontractfurniture.co.uk INDOOR - OUTDOOR

Manufactured in our Glasgow Workshop

Recovery and Polishing Service

0141 883 0400

info@bdpcontractfurniture.co.uk 37 Hepburn Road, Hillington, Glasgow G52 4RT BrewDog • Canary Wharf

Duck Bay Marina • Loch Lomond

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DRAM AUGUST 2019

Coast • Langbank

Boardwalk Restaurant • Falkirk

Ganges Indian Restaurant • Carnoustie

Warner Bros Studios • London

FraNz Ferdinand and Twin AtlaNtic 3 rd

will be headlining The GlenfIddich Festival Experiment

Sunday 8 TH - Tuesday 10 th September The glenfiddich distillery, dufftown, scotland More acts to be announced soon

It is a festival like no other, exclusively for our on trade customers as a thank you from Glenfiddich for supporting us over the years. You can expect fantastic music acts, distillery tours, silent discos and of course, Glenfiddich tastings.

To find out how to attend the festival please contact your William Grant & Sons representative, Mark Thomson (Glenfiddich Brand Ambassador for Scotland) or email wgsscotland@wgrant.com

PLEASE NOTE: ALL ATTENDEES MUST BRING THEIR OWN TENTS, SLEEPING BAGS AND CAMPING GEAR

Transport to and from the Glenfiddich Festival Experiment #3 is included with the ticket (Buses from Edinburgh, Glasgow, Dundee, Aberdeen and Inverness) SKILFULLY CRAFTED. ENJOY RESPONSIBLY. *WHILST STOCKS LAST

DRAM AUGUST 2019 21

HOTELSCOTLAND HOTEL BAR OF THE YEAR

THE SEA CHANGE EVOLUTION AWARD

DAKOTA GLASGOW Glasgow

THE GEORGE HOTEL Inveraray

BODA BAR Edinburgh

KYLESKU Lairg

THE RAEBURN Edinburgh

THE TORRANCE HOTEL East Kilbride

THE OAK TREE INN Balmaha

WAYPOINT BAR & GRILL Oban Marina, Isle of Kerrera

WISHING ALL OF THE NOMINEE’S GOOD LUCK IN THE AWARDS G Porrelli & Co Ltd 25 Lacy Street Paisley PA1 1QN T: 0141 889 6390 E: sales@porrelli.com W: www.porrelli.com 22

DRAM AUGUST 2019

NEW BAR OF THE YEAR

COLD TOWN HOUSE Edinburgh

VIC’S & THE VINE Prestwick

BEER BAR OF THE YEAR

SCOTTS BAR & RESTAURANT Queensferry

THE BIER HALLE Glasgow

BREWHEMIA Edinburgh

BUCK’S BAR Glasgow

INDIGO YARD Edinburgh

THE THORNWOOD Glasgow

THE SCOTTISH ENGINEER Edinburgh

MUSIC STRATEGY & PLAYLIST CURATION FOR BUSINESS

LIVE MUSIC BAR OF THE YEAR

HOOTANANNY Inverness

HOWLIN’ WOLF Glasgow

WILD FLOWERS EDINBURGH would like to congratulate Black Ivy in becoming a finalist in the Scottish Pub & Bar awards for the ‘Best Outdoor Area’.

WILD FLOWERS EDINBURGH specialises in bespoke floral installations and plantscape design to enhance Scotland’s leading hotels, bars and restaurants.

JINTY MCGUINTY’S Glasgow

VOODOO ROOMS Edinburgh

WILD FLOWERS EDINBURGH LTD Unit 5 West Gorgie Park, Edinburgh EH14 1UT W: wildflowers.scot M: 07595914656

DRAM AUGUST 2019 23

THE PUB SPY AWARD

BLACK ISLE BAR Inverness

THE BAROLOGIST Edinburgh

BLUE DOG Glasgow

BON VIVANT Edinburgh

PHILLIES OF SHAWLANDS Glasgow

THE SMIDDY Cumbernauld

THE RAGING BULL Edinburgh

TIGERLILY Edinburgh

BAR APPRENTICE 2019 BEN MCMASTER THE PARKVILLE, BLANTYRE

HARVEY WATSON DUKE’S CAFE BAR, DUNDEE

EMMA MOODY NO 1, EDINBURGH

MURDO MACIVER TIGERLILY, EDINBURGH

ERIN TAYLOR LIDO, PRESTWICK ROSS DONNACHIE TREACLE, EDINBURGH ALISTAIR CRAIG THE SPIRITUALIST, ABERDEEN JACOB HUTCHISON THE COLD TOWN HOUSE, EDINBURGH

24

COCKTAIL BAR OF THE YEAR

DRAM AUGUST 2019

PUB OF THE YEAR

JARYD MURRAY BUSBY HOTEL, BUSBY RAMSAY MORRIS BUTCHERSHOP, GLASGOW ADAM CROSTHWAITE HIGH SPIRITS, EDINBURGH

LIFETIME ACHIEVEMENT

BEER BRAND OF THE YEAR

INNES & GUNN

BIRRA MORETTI

PERONI

TENNENT’S

Good luck to the Black Ivy. From your friends at Innis & Gunn.

DRINKS SUPPLIER OF THE YEAR

WWW.INNISANDGUNN.COM

INVERARITY MORTON

MATTHEW CLARK

TENNENT’S

FOOD SUPPLIER OF THE YEAR

BRAKES

CAMPBELLS

DUNNS

GIN BRAND OF THE YEAR

EDINBURGH GIN

GORDON’S

TANQUERAY

WHITLEY NEILL

VODKA BRAND OF THE YEAR

ABSOLUT

GREY GOOSE

SMIRNOFF

STOLICHNAYA

WHISKY BRAND OF THE YEAR

THE BALVENIE

GLENFIDDICH

HIGHLAND PARK

LAPHROIG DRAM AUGUST 2019 25

LICENSEE INTERVIEW I MET STEPHEN WHITE AT THE BABY GRAND IN GLASGOW TO FIND OUT WHAT THE ENTREPRENEUR HAS BEEN DOING SINCE HE HIT THE NEWS LATE LAST YEAR WITH THE SALE OF HIS 50% SHARE OF PUB GROUP, GREAT GLASGOW INSTITUTIONS AND TAVERNS, TO BUSINESS PARTNER, OLI NORMAN. Stephen White certainly flew under the radar until 2010 when he emerged from relative anonymity to go into business with Oli Norman of Itison fame. We met at the Baby Grand on Glasgow’s Elmbank Gardens - the very place where Stephen’s licensed trade career started over 30 years ago. He tells me, “I got involved with Billy McAneney a few years after he opened the Baby Grand in 1984. I’d been working as an accountant and had been subcontracted to work for Billy and another venue, Cafe Gandolfi. Little did I know that, just around the corner, was a life of pouring pints, making cappuccinos and running late night functions.”

So Billy has a lot to answer for! Because if it hadn’t been for him, Stephen would probably have been more of a property mogul than an on-trade entrepreneur.

Stephen, a Chartered Accountant, originally worked for Arthur Andersen, but he set up on his own at the tender age of 25 and has not looked back. His entrepreneurial side obviously kicked in early, and while doing subcontract accountancy work he also invested in the property market, buying up residential flats before moving into commercial property too, which no doubt helped with his wheeling and dealing skills. But his other skill, which was to prove beneficial for many of his clients, was the knack of being able to come up with business solutions which helped companies restructure and raise finance.

He says, “In 1988 Billy asked me to look at restructuring the finance of his business which, at the time, consisted of the Baby Grand, The Theatre Royal and the Blue Note. But next door to the Baby Grand he also had a wee unit where he made Caramel Shortcake. However, he was selling it far too cheaply so I went in as a 50/50 partner in the baking business to help make it profitable and we soon expanded into a unit in Paisley. In 1992 I bought Billy out and the business expanded rapidly. By 1995, we had built a 20,000 sq ft factory in Coatbridge, and then, in 1996, I bought into an ailing flapjack company in Coventry which I restructured and turned around. The two combined businesses were quickly flying.

“By 1999, the two companies were making £1m profit a year and we then added four more cake businesses in England to the portfolio. We were making and distributing cakes all over the the UK. In 2005 we sold everything out - except for the caramel shortcake business which is still going today, based in Govan. I also have my head office there - where we run all of the financial administration for the remainder of the pub group”.

His pub partnership with Billy continued and lasted seven years from 1988 to 1995, and for a while, in the late 90s and early 26

DRAM AUGUST 2019

FROM SHOR TO MILLIONA

RTBREAD AIRE

BY SUSAN YOUNG 2000s, Stephen concentrated on his other businesses. He didn’t go back to work with Billy until 2008. By that time Billy’s group had 16 units and he was also associated with Craig Tannock - whose Vegan Ventures extend to Mono, Stereo, The 78, The Flying Duck and The Old Hairdresser’s.

Says Stephen, “Up until the Credit Crunch, the banks and brewers had been flinging money at licensed trade businesses with increasing recklessness. As soon as the Credit Crunch hit, everything changed overnight. I was brought in by Billy to help manage the post Credit Crunch carnage because I could look at the numbers in-depth and I also had the ability to be innovative when it came to structuring deals and re-structuring the balance sheet”.

I’ve now learned to understand the way brewers and the banks think and do business.” He continues, “I developed an excellent relationship with The Allied Irish Bank and they now know that when they work with me, all of the appropriate accountancy practices and disciplines are delivered. I never miss a beat. One of the most important things I have learned over the years is that if you own a freehold of a pub and you make it more profitable you increase its value. Finance is all about the value of your assets and how you maximise it. I also learned about this little concept called Retro Discounts...” The latter is probably one reason that he set up the buying group which includes Billy, Oli Norman and Craig Tannock, and of course his own units. It is now one of the biggest buying groups in Scotland.

Stephen’s involvement with Billy led him into a partnership with Oli Norman, the man behind Itison, the highly successful daily deals business. In 2007, Billy went into business with Oli to buy Sloan’s and, subsequently, the two brought Stephen in as a 3rd partner.

Stephen and Oli soon bought Billy out and managed to buy the freehold of Sloan’s in 2010, the same year that Stephen bought Blackfriars in the Merchant City which had been owned by Billy and Gerry McGhee.

Today Stephen still owns Blackfriars and also Munro’s on Great Western Road. But after nearly nine years of working in successful partnership with Oli, the two have gone their separate ways having amassed an estate worth £15m. Stephen comments, “We had a very good partnership. Oli brought in the footfall and the growth of his other business, Itison, meant we could market our venues very effectively while I ensured the bottom line stayed healthy. In effect, Oli brought the sales and I delivered the profitability.”

After Sloan’s, they successfully bought Billy and his partners out of Brel in the West End - in what was a complicated share and freehold restructuring. In 2016, The Griffin and Maggie May’s were also acquired. These 4 businesses formed the core of what had now become one of Scotland’s most profitable independent pub groups.

However, the partnership came to an end last year following the purchase of three units from Simon Green and Lawrence McManus – the then Chelsea Market in Finnieston (now Jacques), Nick’s and Epicures in the West End. Says Stephen, “It was a bold move for Oli to buy me out, but it was the right time for both of us. To be honest we were also at different stages in our careers - Oli is still young and ambitious with his best years still ahead of him, whilst DRAM AUGUST 2019 27

I’m 18 years older, a bit more cautious, and planning to spend more time in my beloved Portugal. In reality, we were no longer on the same page.”

That may be the case, but Stephen is not fooling me. Apart from the fact that he is owner of and chief negotiator in the buying group which includes all the aforementioned businesses, Stephen has also bought three places in Aviemore – The Old Ministers House, run by his partner Lorraine, the highly successful La Taverna Italian Restaurant, and The Highland Line Restaurant at Aviemore Railway Station which he and Lorraine have just refurbished and re-opened. He founded The Scottish Gin Society which he continues to run and he just recently took the role of Financial Director at Colin Beattie’s group of businesses which includes Oran Mor. And, of course, he has shares in various other businesses – too many to mention.

He is also quite public about his support for Aviemore and his frustration that it is, in some circles, seen as a failing winter destination. Says he, “Aviemore has completely changed and there are a huge number of tourists that visit these days. It has every outdoor sporting activity going. In the last 2 years some big names such as Marks & Spencer, Costa Coffee and Premier Inn have set up here.

Other big names are also mooted to be searching for venues here. So, despite the well documented problems with the Funicular Railway, the big names have done their homework and recognise Aviemore’s all year round potential.”

But Stephen is very anxious that Brexit is going to cause staffing shortages in the area and throughout Scotland. He says, “Don’t get me started on Brexit!

I don’t think people realise how dependent we are on European workers. Usually, there is a good flow of people leaving and new people coming in. But now staff are returning to the EU and no-one is coming in to replace them. It will be more and more difficult to attract staff to the hospitality sector and so our aim is to be regarded as an Employer Of Choice in the Highlands.

By providing good pay, quality accommodation and other benefits we hope to survive the difficulties that Brexit presents. Employment costs are likely to rise significantly, as we compete for a smaller pool of staff, and this will be a major problem for many operators.”

However, Stephen admits that much of his enjoyment in the licensed trade comes from doing deals. “The thrill,” he tells me, “is in the chase.”

If that’s the case, I’m sure he has a few more deals left in him!

Watch this space! n

“IT WAS A BOLD MOVE FOR OLI TO BUY ME OUT, BUT IT WAS THE RIGHT TIME FOR BOTH OF US. TO BE HONEST WE WERE ALSO AT DIFFERENT STAGES IN OUR CAREERS - OLI IS STILL YOUNG AND AMBITIOUS WITH HIS BEST YEARS STILL AHEAD OF HIM, WHILST I’M 18 YEARS OLDER, A BIT MORE CAUTIOUS, AND PLANNING TO SPEND MORE TIME IN MY BELOVED PORTUGAL. IN REALITY, WE WERE NO LONGER ON THE SAME PAGE.”

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DRAM AUGUST 2019

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FRUIT SALAD SANGRIA USING EDEN MILL’S RECENTLY LAUNCHED MANGO & PINEAPPLE LOVE GIN LIQUEUR, THIS RECIPE MAKES TWO LITRES OF DELICIOUS FRUIT SANGRIA, WHICH IS PEERFECT FOR SHARING WITH FRIENDS AND FAMILY AT A SUMMER BBQ.

MIX 100ML OF MANGO & PINEAPPLE LIQUEUR IN A TWO-LITRE JUG WITH 200ML OF WHITE WINE, 200ML OF LEMONADE AND 200ML OF PINEAPPLE JUICE. ADD CUBED ICE AND CHOPPED LEMONS, LIMES AND MINT.

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Summer Cocktails HERE ARE SOME SUMMERY COCKTAILS GUARANTEED TO BE A HIT WITH YOUR CUSTOMERS - PLUS SOME FUN FACTS AND FIGURES.

Roku Blossom Ingredients • 30ml Roku Gin • 30ml Pink Grapefruit Juice • 10ml Campari • 5ml Sugar Syrup • Sakura flower

Method

The Martinez Made with Edinburgh Cannonball Gin, this bartenders’ favourite is the epitome of classic simplicity.

Ingredients • 35ml Cannonball Edinburgh Gin • 35ml Cinzano Rosso • 5ml Maraschino • 2 dashes orange bitters • Orange twist to garnish.

Build and top with soda.

Method

Finish

Combine all ingredients into a mixing glass with ice.Stir carefully until well combined. Strain into a Nick & Nora or Martini glass.

Garnish with a Sakura Flower and serve in a Japanese highball.

Finish Garnish with an orange twist.

Scottish Summer Ingredients • 50ml House of Elrick Gin • 15ml Creme de Framboise • 30g muddled Rhubarb • 7.5ml Sugar Syrup • Rosé Prosecco.

Method Muddle the Rhubard and mix all ingredients in a cocktail shaker.

Finish Pour into a tall glass and top with Rosé prosecco.

East Coast Negroni Breathe new life into this classic aperitif, with the briny botanicals in Edinburgh Seaside Gin and a hint of grapefruit to tempt the taste buds.

Ingredients • 25ml Seaside Edinburgh Gin • 25ml Suze • 25ml Campari • 3 dashes Grapefruit Bitters • Sea salt & rosemary to garnish

Method Frost the rim of the glass with rock salt and rosemary. Fill the glass with ice before adding all ingredients. Stir with a bar spoon until well mixed.

Finish Garnish with a sprig of fresh rosemary.

DRAM AUGUST 2019 31

Sliabh Laig Dist An Dúlamán Irish Maritime Gin is distilled by Sliabh Liag Distillers, less than a mile from the Atlantic on the Donegal coast in Ireland’s rugged north west. The gin is distilled using eleven botanicals, five of which are varieties of seaweed, hand-harvested locally.

The multi-award-winning An Dúlamán is a bright, savoury and refreshingly soft gin with rich complexities and a hint of a salty sea breeze, making it the perfect gin to mix in a Negroni.

Ingredients • 20ml An Dúlamán Irish Maritime Gin • 20ml Campari • 20ml Carpano Antica Formula (or sweet vermouth)

Finish Mix well over ice and garnish with an orange peel and a wee ribbon of dulse seaweed – if you’re brave enough!

42% of cocktail drinkers are more likely to be satisfied with an experience.

CGA Mixed Drinks Report 2019

• 100ml Eden Mill’s Mango & Pineapple liqueur • 200ml White wine • 200ml Lemonade • 200ml Pineapple juice • Lemons, limes and mint to garnish

Method Mix mango & pineapple liqueur in a two-litre jug with the white wine, lemonade and pineapple juice. Fill with cubed ice, chopped lemons, lime and mint.

Finish Serve with fresh raspberries.

32

DRAM AUGUST 2019

epo

D r t 2 rinks 019

“There are two clear trends coming through in the mainstream consumer’s preference for cocktails – that of shorter, more complex drinks with a higher ABV like the Martini cocktails, but also a growing preference for longer, more refreshing drinks such as the Collins which has a more sophisticated, less sweet flavour profile.”

Charlie Mitchell, Senior Consumer Researcher, CGA

THE COCKTAIL “SCREWDRIVER” ORIGINS FROM PERSIAN OIL WORKERS IN THE 1920S. WHEN LACKING A SPOON TO STIR, THEY USED SCREWDRIVERS.

Fruit Salad Sangria 42’000 Ingredients

Co hav cktails sale e boos Brit s by 1 ted ain 0 and ’s pub % in s, rest aur bars CGA ants Mix . ed R

- the number of UK licensed premises selling cocktails.

CGA Mixed Drinks Report 2019

The first cocktail shakers were actually shaped like penguins.

ord The w omes c ” il a t k orse “coc e of h To ic t c ra s. p 0 a 170 it from in the and make s r le a il w, a o de t h s ’s horse ed for the a k g c gin er co irit ore sp ive it a look m ler would g spices like g a the de itory. Addin to gin or s r suppo r or peppe own as ginge ecame kn il”. beer b g “cock-ta addin

tail Cock llas re umb hidden d ese aine cont of Chin ch lls hi scro paper w s a e d new be r can r tune o like f ies. o c ok

DRAM AUGUST 2019 33

106 Buchanan Street, Glasgow

THE IVY BUCHANAN ST.

DESIGN FOCUS

T

he Ivy Buchanan Street’s beautiful, stylish and opulent interior is practically a facsimile of its famous London counterpart, raising the bar in Glasgow in terms of quality and style.

It’s set across two floors of fabulousness, including the brasserie, accommodating approximately 222 guests, likewise boasting a strikingly colourful interior design.

As well as the main restaurant, there are also two beautiful onyx bars and a botanically-inspired private dining room, seating 24 guests. The private dining room is something else in terms of its busy design. What really stands out, though, are the leafy chairs and the big fish pictures on the ceiling. The Parisian-style outdoor seating area will host DJs and musicians, we’re told.

Laura Bamber, Operations Director at The Ivy Collection told DRAM, “We’ve been interested to open a brasserie in Glasgow for some time, however, it was important that we waited for the right site to become available.”

She continued, “The restaurant fit out at 106 Buchanan Street

34

DRAM AUGUST 2019

BY JASON CADDY began four months ago. We recruited 112 team members ahead of opening and the process was overseen by myself, Operations Manager Jon Pinner, and General Manager Kevin Lightbody. Kevin and our Head Chef, Brian Scanlan, joined the company in April, spending time across a couple of other sites. All team members are trained for two weeks, ensuring staff are confident and happy ahead of our opening.”

Other design highlights include beautiful glazed tile floor in chessboard as well as a black and salmon and white coloured pattern, likewise the beautiful big original windows, shutters and high ceilings with what looks to be the original cornicing. The onyx bars are absolutely stunning. Draped in greenery and with mirrors all along the top of the bar, there’s an art deco look to them.

The art on the walls is cheerfully bright and colourful – everything from coloured pencils to cubes.

This place really is worth checking out. n DRAM AUGUST 2019 35

We would like to congratulate Nico and all the team on the opening of The Hebridean. We wish all at the The Hebridean the very best of luck for the future and look forward to continually providing you with the best Italian Coffee.

From all the team at Azzurro

HILL BR OWN LICENSING AR E D ELIGHTED TO PR OVID E LICENSING SERVICES FO R NICO ’S NEWEST VENTUR E, THE HEBR ID EAN

Slàinte!

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333 Great Western Rd, Glasgow

THE HEBRIDEAN DESIGN FOCUS

BY JASON CADDY

A

fter being open for a relatively short time, Chef Nico Simeone has tweaked his Public House by Nico concept on Glasgow’s Great Western Road into a new 60-cover neighbourhood gastro-pub called The Hebridean. Having originally made a journey to the Outer Hebrides with head chef Andy Temple with the intention of creating a bespoke six-course tasting menu for the Six by Nico brand, he said that he was instead inspired to create The Hebridean after meeting with fisherman, distillers, butchers and bakers from the Islands.

The changes to interior design are on the subtle side and reflect a taste of the upper reaches of Scotland, namely Skye, Lewis, Harris and Barra, bringing a little of it all back to Glasgow in terms of both the pub’s food and drink offering and its new interior design.

Glasgow-based Severino Eusevi came up with the concept after accompanying the guys on their reconnaissance mission to source some design inspiration. Speaking about the project, he told DRAM, “Working with Nico Simeone to achieve his design concept visualisation was a great pleasure.

He wanted to bring Scottish Hebridean roots to Glasgow and so we travelled to the outer Hebrides together to gain an understanding of what he wanted, sourcing stuff like an old sewing spindle, for example, and a whole host of other items. The whole project was a breeze and there were no challenges.”

Chef Nico Simeone added, “The Hebridean Isles are truly otherworldly. Since first visiting the Isles, rich in their own unique cultures and offerings, we have been inspired to open an establishment where we can champion the best of the DRAM AUGUST 2019 37

Isles rich produce. The Hebridean will be a neighbourhood gastro- leather seats, they’re a marvellous addition with an aspect onto pub that will offer an honest approach to cooking with Hebridean the busy pavement. produce at its heart.”

The tiles on the floor in this area, that sit on top of the unchanged Now for our verdict on the design. wooden floorboards, have been painted an aqua-green colour Let’s start with one of the starkest contrasts between old and replacing what were black and white ones. new – the exterior of the pub which The banquette upholstery in the third couldn’t be more different. Gone is area has also been replaced from a the black painted frontage and gold tartan to the Harris Tweed /caramel signage and in its place is a new leather combo.

“THE HEBRIDEAN ISLES ARE TRULY OTHERgleaming all-white paint job with The metallic wallpaper and wall lights WORLDLY. SINCE FIRST VISITING THE ISLES, subtle yellowy-green signage. remain the same in this area but the RICH IN THEIR OWN UNIQUE CULTURES Inside, the layout remains the furniture in this part of the pub as well AND OFFERINGS, WE HAVE BEEN INSPIRED same, with the bar on your right as as throughout has gone from being you enter encased in its own wee uniform wooden with the same tartan TO OPEN AN ESTABLISHMENT WHERE WE area thanks to an exposed brick upholstery to an array of different CAN CHAMPION THE BEST OF THE ISLES wall and seating area. styles of seating and upholstery, RICH PRODUCE. THE HEBRIDEAN WILL BE A The restaurant area, where most including more Harris tweed and a NEIGHBOURHOOD GASTRO-PUB THAT WILL of the changes were made, lies reddish leather. beyond.

The walls were a lot plainer in its former OFFER AN HONEST APPROACH TO COOKING This middle area, the largest incarnation save for the stag’s heads on WITH HEBRIDEAN PRODUCE AT ITS HEART.” space, overlooks the kitchen the walls in the main body of the kirk Chef Nico Simeone thanks to a sizable serving hatch, which have now been joined by shelves and beyond this, partitioned by displaying various nick-nacks and a host another exposed brick wall, is the of other artisan-looking objects. final seating area.

Hanging on the walls are also a variety The bar has a wooden panelled front, white marble top and metal of mirrors – from the plain to the talking point, like a circular one glass shelves for glasses and bottles. The back-bar is mainly with a thick knotted wooden frame that really stands out. wood, with glass shelves and a lovely stained glass detail as its So we can safely assume that Chef Simeone was over the moon centrepiece. that he made that trip north because he’s been able to change The floors and walls look to have been a legacy of Public House course pretty early on in this unit’s life without doing anything too

by Nico, but there are a few noticeable changes. The biggest drastic to the interior, ensuring that it’s new enough to re-ignite being the addition of the booths that run parallel to the window. fresh interest while retaining a strand of continuity with his Public Upholstered in Harris Tweed on the back rests with caramel House by Nico concept. n 38

DRAM AUGUST 2019

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191-193 Baldridgeburn, Dunfermline

THE RUMBLINGWELL

DESIGN FOCUS

BY JASON CADDY

O

n the wall of Star Pubs and Bars’ half-a-million pound pub refurbishment, The Rumblingwell, in Dunfermline, hangs a picture that says, ‘If your dreams don’t scare you they aren’t big enough’ and the scale of this refurbishment was obviously the result of a designer dreaming big. It’s totally and utterly unrecognizable from its previous life as The Thistle Inn. Matt Dyson, Star Pubs & Bars Investment Manager in Scotland, said, “We acquired the pub from Punch a few years ago and it had suffered from a lack of investment. We saw the opportunity for a great community pub. It was a great fit for our Just Add Talent scheme and is the first Just add Talent opening in Scotland, as well our first turnover and profit share agreement in Scotland.

This enables people to learn how to run their own pub in a supported environment and frees them up to focus on business development, customer service and building their staff team.”

He continued, “We ripped it completely out and started from scratch. It was two rooms and it used to be the case that you were met by a toilet block and went right for the lounge and left for the bar. The toilets have since been moved and we have created a one-room offer. One of the major focuses was adding multiple income streams, so we created a large catering kitchen and did a lot of work on the exterior of the building, like new bi-folding doors and a new window. There was an existing outdoor area to the rear but we’ve added a new one at the front of the building with café style furniture.”

Licensee, Derek Chalmers, who immediately before taking on the lease was assistant GM at The Beehive in Edinburgh, showed me around prior to opening. He added, “The local community DRAM AUGUST 2019 41

absolutely love what we’ve done, as do local businesses who have already booked Christmas nights out, plus the local rugby club is using the bar for its pre-match breakfasts.

“The opening weekend also blew me away. There were people queuing at the bar, which is kind of unheard of in Dunfermline.”

There are screens displaying what the bar used to look like and, as Matt explained, it was formerly two bars, and sitting on a large red rug was a pool table, surrounded by wooden tables and chairs, with the bar on the far wall, as you enter at the front.

It now runs along the wall on the left-hand side, from the same perspective.

Let’s start with our verdict on the exterior. It’s been whitewashed, and now boasts a new grey lettered signage and disabled ramp and rope railing. There’s also seating at the back, comprising two large tables and parasols.

Inside, the newly created one main body of the kirk has many little seating areas with everything from church pews to mustard leather banquettes, leather chairs, wooden tables, a wooden floor anda grey parquet floor.

Tucked away at the back of the bar is a wee snug area called The Coorie Inn, which contains candy-striped banquettes, red walls, exposed stone walls and birdcage lampshades.

But it’s the brand new bar itself that’s the jewel in The Rumblingwell’s crown. Crafted from wood and with an ornate framed mirror making up the back bar, in a turquoise colour, with glass shelves.

There are lots of other pictures hanging on the walls, many of them food and drink and general philosophy-related, plus some shelves with bottles on them. There’s also a rather nifty wire mesh panel that props up a tall pew seat.

The place is lit by a variety of pendants, one of the most interesting designs being a thick ropework in place of a wire.

Star Pubs and Bars has thrown a lifeline to this pub as well as a new name (which, incidentally, is a Dunfermline neighbourhood) and let’s hope the mornings show the days and that the phenomenal opening weekend is repeated for many more weekends to come.

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DRAM AUGUST 2019

ROUNDUP @dramscotland

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Manorview shares profits The Manorview Hotels & Leisure Group has shared 10% of the Group’s profits with its qualifying employees. Under the Profit Share Scheme Manorview committed to allocating 10% of its pre-tax profits to the what it calls its HeartCount Fund. The group achieved a pre-tax profit of £554,440 for the year to 31 March 2019, leading to a total of £55,344 being paid out across qualifying team members.

21212 WELCOMES NEW SOMMELIER Edinburgh’s 21212, on Royal Terrace, is raising a glass to its new sommelier, Enrico Marconcini, 31 from Mantova in northern Italy.

Enrico will be introducing a series of bespoke wine dinners to the 21212 private dining rooms from 25th September. The evenings will offer guests an experience delving into oenology and food and wine pairing.

INDUSTRY GONG FOR PAUL MILLER Eden Mill co-founder Paul Miller has won an industry recognition for his entrepreneurial marketing skills. He was presented with Global Marketer of the Year at the 22nd Academy of Marketing Science world congress at the University of Edinburgh.

HIT scholarship is a winner Courtney Taylor, 20, recently took up a two day scholarship at the Grand Central Hotel in Glasgow through HIT Scotland’s scholarship programme. HIT Scotland decided to pilot the programme with young carers through Shared Care Scotland’s Respitality project.

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@dramscotland

SUE SAYS

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hat a busy month this has been. It’s the time of year I love best – checking out the pubs nominated for the Scottish Bar and Pub Awards. The public has been voting... and we have been checking out the bars and pubs with the most votes.

The most important part of any judging process is the meet and greet. Although we visit all the last nominees, we also have mystery shoppers out and about, plus our four-legged friends too of course.

They’re very keen on treats. Just saying! The finalists have all been revealed and the PR machine is now revving into action. Good luck to everyone involved.

I’ve been quite quiet on the rates front lately but I promised Harry Hood that I’d keep the cause alive and that’s exactly what I will be doing over the coming months. The good news is that when I interviewed Stephen White this month he said he would have a look at the issue and see what practical solutions he could come up with. So expect a meeting once we’ve got summer out of the way.

Andy Gemmell has opened The Gate in Glasgow’s East End and it is a cracking wee bar with first-class service. He has put his money where his mouth is and that is to be applauded. He has spent the last few years training people around the country and doing brand marketing. Now he is back doing what I imagine he loves doing best – creating fun and bonhomie in the trade, plus great drinks and a great ambience.

Meanwhile across the road at 226 Gallowgate Joanne Munro is receiving plaudits for her food. And from Joanna Blythman no less. She is recognised as one of the toughest food critics around. So well done Joanne.

I popped into the opening of The Ivy in Glasgow – and what a great looking venue it is. (See design). Here’s hoping it gets a good turn and that the added interest will bring some new business to the city centre. Perhaps businesses nearby will get a spin-off. Certainly, when Buzzworks opened Scotts in Queensferry, the businesses around about saw a substantial benefit.

Scotland’s drug deaths are rising – which really is appalling.

Even the USA has seen the number of drug deaths fall.

What are we doing wrong? Perhaps instead of firing on all

cylinders when it comes to the ‘demonised’ drink, they should be putting more resources into finding a solution to the drugs issue.

Talking of demonising drink, I saw recently that various health bodies are advocating that gala days, festivals and events such as Highland Games should not be allowed occasional licences if there are going to be children there. Some of these events rely on the bar to create the funds to host the events. Gala days up and down the country could be cancelled not to mention the commercial impact on Highland Games and possibly the Highland Show - all major tourism events. I would say this is worth keeping an eye on. Next up could be children’s licences in pubs... mark my words.

I feel for the licensed trade operators in Sauchiehall Street.

First, the whole street was ploughed up to make way for larger pavements and trees – then the fire at Glasgow Art School closed many premises on the street. And now that the landscaping has been finished and the venues that have applied for street licences, there’s a bit of concern about how many people have applied for them. So, as we went to press, no-one knows whether they are going to be allowed to put out tables and chairs on the newly created larger pavements. Said one, “It’s taking forever. The summer will be over before Glasgow Council work out what they are doing.”

Someone mentioned to me the other day (it might have been Colin Barr) that orange wine was going to be the next big thing. I hadn’t seen any – but blow me down, since then I’ve seen it on at least two menus, advertised online as well as on a wholesaler list. He could be right!

Talking of Colin, he is as proud as punch that son Josh has opened his first venue. He has also been biting his tongue for the last month or so, or so he tells me, as Josh endeavours to put his own ideas into practice without dad interfering! It’s great to see the next generation of bar owners coming through.

I hope you enjoy our Most Eligible list – I had no idea how shy all you singletons are. It’s taken Jason longer to do that feature than any other one ever! But we have a crackin’ bunch of eligibles. I recall a national newspaper doing it back in the day – I think I got to number 13... oh to be 28 again!

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: news@mediaworldltd.com w: dramscotland.co.uk Publisher-Editor Susan Young • Editor Jason Caddy • Chairman Noel Young • Editorial Penny Devlin • Commercial Head Justin Wingate • Advertising Jamie Alexander, Eilidh Lueders • Production Fiona Gauld, Jack Thompson • Admin Cheryl Cook 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 2019. Printed by Stephens & George Print Group.

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DRAM AUGUST 2019

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