DRAM issue 348

DRAM

348

DRINKS RETAILING AND MARKETING

incorporating the DRAM AWARDS 2019

@dramscotland

DRAM MAGAZINE September 2019 ISSN 1470-241X

/dram.scotland

THE S PIRI T O F KO PPA R B E RG AVA I L A B L E N OW

DRINKS RETAILING AND MARKETING

WELCOME Welcome to our Scottish Bar & Pub Awards 2019 special issue featuring all the winners on pages 17 to 38 - plus some snaps from the rest of the evening on the centre pages.

This month’s interview is with a couple that walked away with the Emerging Entrepreneur of the year award on the night, Calum and Lauren Runciman, of The White Goose and The Giddy Goose in Dundee. Find out what they had to say about how they’ve achieved all that they have in such a relatively short time and what their expansion plans are, on page 14.

And speaking of couples, and neatly following on from last month’s most eligible feature, which, incidentally, caused quite a stir on social media, this month we profile couples in the trade to find out how they make a situation work that not everybody is cut out for: living and working together.

Josh Barr has opened The Locale on Glasgow’s North Street and we give it our design once-over on page 40.

There’s also a niche brand focus on page 16.

CONTENTS September

2019

FEATURES

11

TWO’S COMPANY

We speak to couples in business.

14 17 40

LICENSEE INTERVIEW

Calum and Lauren Runciman of Dundee’s White Goose & Giddy Goose.

SCOTTISH BAR & PUB AWARDS

All the winners plus pictures from the night.

DESIGN FOCUS

The Locale in Glasgow.

See you all next month.

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

REGULARS

4 6

@dramscotland

/dram.scotland

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.

DRAM SEPTEMBER 2019 3

BANK ON IT Dumfries has seen a furry of new venues open lately and here’s another one to add to the list – The Bank Tapas and Bar at 68 Whitesands. Behind it are Laura and Adam Scott, who also own and operate La Dolce Vita in the town. The Bank is in a former RBS branch (the cash machine is still at the front door), is set over two floors, and boasts an interior design that is light and airy on account of all the windows enjoyed by this spacious corner unit.

The centrepiece of the square bar is a gantry fashioned from copper piping and rope lighting.

Bruce Group plans for hotel The Bruce Group has tabled plans with Edinburgh city council to turn The Cow Shed and Bar Bados in Cowgate into a 26-bedroom hotel, bar, restaurant and function room. The bar and restaurant would be in an arch that houses The Cow Shed, while the hotel rooms would be above Bar Bados nightclub. The adjacent Subway nightclub, which is already owned by Bruce Group, is set to remain open throughout any works.

Planning documents on behalf of Bruce Taverns state, “The proposed offer would have a boutique Scottish feel with the bar and restaurant offering a street food market atmosphere. The function room to the rear would be used for a variety of more casual events.

The first-floor function room is proposed to be called the Cowgate Ceilidh Club, which would be used for traditional ceilidh events, Scottish shows and as a wedding venue.”

Marco Sarao, licensee at The Swan Inn, winner of the Casual Dining Award at this year’s Scottish Bar & Pub Awards, has acquired the freehold of The Auldhouse Arms in East Kilbride. Marco told DRAM, “We’ve closed it for a major refurbishment and I’m envisioning bringing to it all that’s great about The Swan Inn - and more.”

Winners of the Social Media Award at this year’s Scottish Bar & Pub Awards, Michael Bergson and wife Michelle Mooney-Bergson (see our Two’s Company feature on page 11), are debuting a new Buck’s Bar at 96 Trongate, Glasgow, called Buck’s Bar Trongate in the first week of October. Michael told DRAM, “It’s over one floor with a mezzanine and the interior is in a very similar style to the original, but with a few tweaks and changes. It’s going to be 60 covers, with outdoor seating for 32.” And the couple may even be rolling out the concept. Explained Michael, “We are looking at sites in the west end south side of the city as well as outwith Glasgow.”

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McGinty’s Group transfo It’s been on the horizon for months, but The Esslemont Bar & Restaurant and Mac’s Pizzeria, situated in the former Esslemont & Macintosh department store building on Aberdeen’s Union Street, has finally opened, following a ‘six-figure’ transformation by owners The McGinty’s Group.

The ground floor 100-capacity restaurant also has a glass-fronted private dining for 12, plus a contemporary bar. Upstairs, Mac’s boasts a 120-seater restaurant, an open kitchen with bespoke pizza oven, sharing tables and a semi-private area for group bookings.

Allan Henderson, Director of The McGinty’s Group, said, “We are delighted to officially open The Esslemont and Mac’s Pizzeria. This project has been our biggest to date and it has been amazing to see the building transform into our vision and bring this landmark building back to life.

With two concepts in the one building, we are aiming to appeal to a wide audience whilst creating something new and exciting for the city, alongside helping to reinvigorate our main thoroughfare, Union Street and increase footfall.

We can’t wait to welcome the people of Aberdeen and visitors alike.”

The McGinty’s Group portfolio also includes McGinty’s Meal An’ Ale, The Stag, No.10 Bar & Restaurant, The Ferryhill House Hotel, The Fourmile, The Silver Darling and The Grill.

A spokesperson has confirmed with DRAM that work will start in October on a new outdoor bar and restaurant at The Park Hotel in Kilmarnock.

The hotel is owned by Kilmarnock FC boss, Billy Bowie.

Stevenson adds Sugo to his portfolio

orm The Esslemont Pellegrini opens in Finnieston Liverpool-based The Italian Club Family of Restaurants has totally refurbished and re branded Panevino on Argyle Street in Glasgow’s Finnieston as Pellegrini. The 60-cover restaurant reopened at the start of this month.

Owner Rosaria Crolla Pellegrini told DRAM, “I inherited the Panevino concept when we acquired the restaurant from my cousin Remo Crolla and while it was wonderful, it was very wine focussed whereas we are more restaurant focused.

“We are one of the principal restaurants serving the Hydro and the former layout didn’t lend itself particularly well to groups. The interior design reflects the bright colours of the Amalfi coast.”

Rosaria’s husband Maurizio, who worked with chef Stefano Cavallini in London as part of the first team to win a Michelin star for Italian food, is Pellegrini’s executive chef.

The group has also opened The Club Sandwich, an Italian sandwich concept, directly opposite Edinburgh’s Haymarket station at 11 Clifton Terrace.

A WARM WELCOME TO WELCOME INN Star Pubs & Bars has started work on a £490K refurbishment of The Welcome Inn on Rannoch Road in Letham, Perth, and local resident, experienced licensee and chef Debbie Little, is taking on the pub which is due to open in November.

The project will extend the front of the pub, paint the building and add new signage and lighting. A sheltered café-style terrace will be created to the side with seating for more than 50. Inside, the bar’s being extended and a kitchen installed.

Said Debbie, “I’ve always wanted a pub of my own and I’m excited The Welcome Inn will be my first – it’s got so much potential. With no other pub within a mile and half, Letham has been crying out for a great local that’s a hub of the community. My aim is to fill that gap. The plans are fantastic and will provide the kind of quality people have had to go into Perth to find on their doorsteps. The Welcome Inn will be like a new pub when it reopens and cater for everyone and all occasions – whether it’s morning coffee, a family lunch or a brilliant night out.”

The company behind Glasgow-based pizzeria brand Paesano Pizza has had plans approved to launch a pasta concept restaurant called Sugo in the former Herald building on the city’s Mitchell Street.

Sugo will open in the listed Charles Rennie Mackintosh-designed building in November, which first opened in 1895 as a newspaper office.

Owner Paul Stevenson told DRAM, “It will have 220 covers. The interior will have a slightly cleaner look, but will still be industrial with polished concrete floors and funky light fittings that look like BladeRunner-meets-Flash-Gordon ray guns. The seating has distressed leather finishes and the Sugo sign has been made out of two-metrehigh neon letters, installed in a glass wall over the stairwell. There’ll be an emphasis on regional Italian pasta dishes and all pasta will be made on the premises.”

The group currently operates Paesano’s pizzerias in Miller Street and Great Western Road.

Village pub for Braemar A former Deeside grocer’s shop has been converted into a village pub called Farquharson’s Bar and Kitchen in Braemar by the chieftain of Clan Farquharson, Laird of Invercauld, Captain Alwyne Farquharson. The 100-year-old is a well-known face around Deeside, as he has also been the chieftain of the Ballater Games for the past 70 years.

LEVELLING OUT AT THE SCOTTISH CAFE The Scottish Cafe & Restaurant in Edinburgh within the Scottish National Gallery on the Mound, and owned and operated by restaurateurs, Victor and Carina Contini, has re-opened following an extensive seven-month refurbishment.

It now benefits from improved accessibility with direct access from the adjoining section of East Princes Street Gardens entrance.

Carina Contini said, “We very much look forward to sharing the Victor Welcome and delivering a five star visitor experience for all our guests in our beautiful new restaurant. The space is now on one level which adds a whole new energy and we’re all loving it.”

Victor and Carina’s collection of Edinburgh restaurants includes Contini George Street and Cannonball Restaurant & Bar on Castlehill, Royal Mile.

Have you heard?

New Japanese restaurant Hanami has opened on Finnieston’s Argyle Street in Glasgow, in the former Big Licks ice cream parlour, beside Thai Siam. It’s owned by Cailin Jiang.

DRAM SEPTEMBER 2019 5

BRAND NEWS

ALL THE L ATEST BRAND NEWS

WHISKY

GIN

WHYTE & MACKAY WHISKIES SHINE BRIGHT AT IWSC 2019

Crabbie’s gin announces deal with Scottish Rugby and Edinburgh Rugby

Whyte & Mackay Ltd is toasting the success of its whisky portfolio this week after landing fifteen Gold and Gold Outstanding awards at this year’s International Wine and Spirit Competition (IWSC).

Highland Single Malt Whisky, The Dalmore was the whisky maker’s most notable success, scooping four Gold Outstanding awards and three Gold awards. Across the portfolio, the award-winning whisky maker was presented with a total of forty six awards.John Barr Reserve, a strategic brand for Whyte & Mackay won a Gold Outstanding. Whilst Single Malt Whisky Tamnavulin Vintage 2000 too won Gold Outstanding. After blind tasting and professional analysis, the independent judges awarded Gold Outstanding to The Dalmore’s 15, 35, 40 and 45 year old Highland Single Malt Scotch Whisky.

NEW INDEPENDENT BOTTLER A new independent whisky bottler has just released its first range of single cask Scotch whisky bottlings, under the ‘Infrequent Flyers’ brand. The Alistair Walker Whisky Company was established in 2018 by Alistair Walker. Alistair started his career in whisky at Burn Stewart Distillers in 1997, then more recently spent 12 years at The BenRiach Distillery Company, and has worked in the Scotch Whisky industry for almost 20 years.

The company has already started working on the second batch of casks to be bottled, scheduled to be released in October, but the planning is far more long-term than that.

WHISTLEPIG STRAIGHT RYE ARRIVES FROM VERMONT WhistlePig has brought its 10 Year Straight Rye to the UK market.

Pete Lynch, WhistlePig’s Master Blender, said, “The mingling of distillate derived flavours and compounds extracted from oak barrels happens quite slowly and carefully, and we preserve a lot of the new make spirit flavour even at the 10-year-old mark.

That’s just not something you typically see in long-aged bourbon.” The 10 Year is the original WhistlePig Rye, created by the late founder and distiller Dave Pickerell, formally of Maker’s Mark.

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Edinburgh based distiller, John Crabbie & Co, has announced a new three-year sponsorship deal with Scottish Rugby and Edinburgh Rugby. The new arrangement will see Crabbie’s Gin become the official Gin partner of Scottish Rugby and the company will also renew it’s current official partnership affiliation with Crabbie’’s Ginger beer. Announcing the new partnership today, David Brown, Managing Director of John Crabbie & Co said, “We are really looking forward to working with Scottish Rugby”. Crabbie’s is probably Edinburgh’s most iconic and enduring drinks brand and the association with Scottish Rugby at BT Murrayfield is a natural fit for us in our home city”. “The company is now investing heavily in Edinburgh. We opened the ‘Chain Pier distillery’ in Granton in 2018 and plan to open our second distillery in Leith in Autumn 2019”.

ISLE OF MULL’S TOBERMORY DISTILLERY LAUNCH FIRST GIN – TOBERMORY GIN Tobermory whisky has launched its own Tobermory Gin - the first gin in the distillery’s over 200-year history.

Stephen Woodcock, Distillery Manager at Tobermory Distillery said, “Tobermory Distillery is one of the oldest distilleries in Scotland, producing one of the oldest Single Malts. We’ve got a track record of producing different spirit types, though we’d never tried to make gin, until now.

“Tobermory Gin is the first established Single Malt distillery to use their name on a gin. Using a splash of spirit from our famous whisky stills, along with a mix of botanicals, some hand foraged on the island, Tobermory Gin really is something different for the gin market, with an interesting story to tell as well as a high quality and unique spirit.”

EDINBURGH GIN UNVEILS NEW FULL-STRENGTH FLAVOURED GIN Edinburgh Gin continues to expand its full-strength flavoured offering with the creation of Lemon & Jasmine (40% ABV). Following the launch of Edinburgh Gin’s Rhubarb & Ginger gin in May, the new Lemon & Jasmine spirit combines the juniper-forward profile of a London Dry with natural flavours of fresh lemon and aromatic jasmine.

Neil Mowat, UK Marketing Director of Ian Macleod Distillers, said, “2019 has been a defining year for Edinburgh Gin as we turn our premium distilling credentials and flair for flavour to full-strength gins.”

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 Les Ross, licensee of the newly refurbished Douglas Arms - aka The Dougie - in Dumfries.

Which app did you last look at?

Facebook - creating a post promoting live music at the pub this Saturday and boosting a post about the fantastic whiskies and wines we’re stocking. And looking at pictures of cats, obviously.

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

I’d spend time with everyone I’ve been neglecting since we took on the pub - especially my mum, Mollie. She’s still my biggest fan.

How often do you check out new bars?

I try to check out new spaces and places regularly but getting the business up and running is taking up a lot of my time. I always take photos of cocktail menus on my phone when I do make it out to new bars - I like to steal good ideas.

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

I would like to spend more time on two things - 1) continuing to work on the decor in the pub and 2) marketing - I really enjoy that side of things.

What’s been the biggest change to your job since you started out?

I see less of my business partner Lewis than I used to - we tend to ‘swap’ at the moment, so one of us is always working in the pub at any time. It’s a shame ‘cause I quite like the guy.

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

That we’ve managed to create a pub with real ‘soul’ - that really gave me a lift when we first opened.

What can a good bartender not live without?

Ice. And trainers with cushioned-soles. (My wife has just bought me a foot spa because of my complaining.)

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

I used to be a youth and community worker so I feel comfortable setting boundaries with folk. Once you’ve dealt with a gang of hormonal teenagers in a youth centre, asking a customer to pipe down is pretty easy.

LES ROSS

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

We’ve got a couple of old trumpets and a saxophone hanging up as part of our decor. One old guy asked my partner Lewis, ‘who gave you the horn, son?’

How much time do you spend on social media?

Maybe an hour a day - in snatched 10 minute chunks here and there.

Usually on the pub’s profile, but I do enjoy a funny animal video and especially cats because they’re way funnier than the others. On that note, my own cat, Audrey, is a sprightly 19-year-old and struts about our house like she owns the place. She hasn’t ventured into the pub yet but our dog Tucker has been known to spend an afternoon snoring away in his usual sweet spot.

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THE MARK OF SU BROUGHT TO YOU BY GORDON & MACPHAIL

T

Tom Gibson, General Manager of The Glasshouse Hotel

“EACH OF AUTOGRAPH’S HOTELS OFFER A UNIQUE EXPERIENCE BASED ON THE HOTEL’S PERSONALITY AND THEY CALL IT THEIR ‘MARK’.

LAST YEAR WE WERE ASKED TO COME UP WITH OUR ‘MARK’.

THE 20 LUXURY SUITES WERE ALREADY NAMED AFTER WHISKY DISTILLERIES AND IT SEEMS SENSIBLE TO CARRY THIS THEME THROUGH.

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he area around Edinburgh’s Playhouse is a bit of a challenge for motorists and pedestrians alike with the construction work on the new Edinburgh St James Centre in full swing, but across the road, at The Glasshouse Hotel, there is a welcome respite from the hurly-burly. The 5-star establishment on Greenside Place sits behind the original facade of the 172year old Lady Glenorchy Church – but there is nothing ecclesiastical about its interior – nor the fine whisky bar ‘The Snug’ which is now established on the top floor.

The last time I visited the hotel was to attend a dinner with Gordon & MacPhail to celebrate its inaugural Distributors Showase and Exhibitor’s dinner, which was held at the venue. So it is not surprising that the hotel’s whisky bar is well-curated.

Indeed General Manager Tom Gibson, who has been in charge for the past four years, is a whisky enthusiast himself.

So the creation of The Snug has very much been a labour of love.

Tom joined as GM just as the hotel, part of Marriott International’s Autograph Collection, was put up for sale by its previous owners. It was subsequently bought by Malaysia-based YTL Hotels in 2016. And since buying it in 2016 YTL have given the hotel a tasteful refresh and invested in the newly-established bar as well as upgrading the reception area, redecorating and recarpeting all public areas, and the rooms themselves have been improved to offer a superior experience for guests.

Originally the hotel had a lounge with a small honesty bar, in 2017, and a year after YTL took over, the management team was tasked with putting together a ‘Mark’ for

Autograph. Tom explains, “Each Autograph property offers a unique experience based on the hotel’s personality and they call it their ‘Mark’. Last year we were asked to come up with our ‘Mark’. The 17 luxury suites were already named after whisky distilleries and it seems sensible to carry this theme through. No two Autograph hotels have the same Mark – as all hotels offer a different experience and our unique experience is all centred around whisky.

We established the mark in 2016, and coincidentally we were also planning a revamp of the bar the following year, so the timing was serendipitous to increase our focus on whisky when creating it.”

The Snug, which is situated at the heart of the hotel, has a feature fire pit and cabinets filled with whisky. It is a very comfortable bar to sit and sip in. And YTL has allowed Tom the freedom to grow the range of whisky on offer as well as giving some practical help too.

Tom explains, “YTL is a family business and in fact one of the family members sent us part of his own whisky collection to help get the bar started. Initially, I wasn’t sure where to start. So I took advice from the real experts. I got to know Gordon and MacPhail, Royal Mile Whiskies and Ronnie Berri who is a Keeper of the Quaich. We started with around 80 bottles and now it is over 160 malts and the collection is constantly growing.”

It may have been a challenge for Tom, but it has also been a learning experience which he has revelled in. He knows so much more about whisky now his staff do too. Tom comments, “Our challenge was to develop a package for guests that no one else was offering. Now we have our Elite Whisky

UCCESS Experience for people of all levels of interest which includes a two-night stay in the hotel’s finest room, the Islay suite – and on the first night, guests can enjoy a five-course whisky pairing meal with their very own whisky ambassador to take them through the experience. The following day they go for a historical tour of the local area including a behind the scenes visit to a whisky distillery.

We don’t just educate our guests I have also ensured that our staff have been trained well too and we do have an excellent Bar Manager in the shape of Ruben. Says Tom, “Ruben previously worked in London and he is a very good mixologist and he has created some great unique whisky cocktails.”

As well as trying a cocktail, guests in The Snug can also enjoy whisky flights and the bar offers a great range of whisky from better-known brands to a breadth of malts from independent bottlers such as Gordon and MacPhail. Tom says, “The access to different whiskies from the independent bottlers has been great because it allows us to offer whiskies that are not run of the mill. We have whiskies here that you will not see in many other Scottish whisky bars. Gordon and MacPhail have also repositioned their brands which tied in with us launching this bar – and our representative Kevin Cairns has done an outstanding job .

We have a G&M flight called the Adventurer which offers guests something a little bit different.”

The Whisky list in The Snug categorises whiskies by their flavours rather than by region. So it has Floral and Fragrant; Rich and Round; Smoke and Peaty... but the area of the list that keeps on growing is marked Independent Bottlings.

The whisky cabinet is just about full – but another one may be required soon says Tom. But something which is also rare is the access to the two-acre roof garden from The Snug. It is a delightful surprise, which is just fabulous. Over the festival, it hosted the Johnnie Walker Bar and for Cocktail Week there will be plenty happening outside as well as in.

The Snug has very definitely arrived.

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E H T IS

T I R O F D R

O W Y L N O

CONGRATULATIONS TO ALL WINNERS OF THE SCOTTISH PUB & BAR AWARDS 2019 YOU ARE ALL MCNIFICENT!

Say hello to the one and only McEwan’s Lager. Easy drinking, refreshing and light with a full, balanced taste. Install now and let the McNificent times begin.

Email mcewanscustomercare@marstons.co.uk for more information. www.mcewans.co.uk 10

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mcewansbeers

TWO’S COMPANY

BY JASON CADDY

WORKING TOGETHER WHEN YOU’RE A COUPLE IS A REAL SKILL AND HERE ARE EIGHT COUPLES THAT LIFT THE LID ON HOW THEY’VE PERFECTED IT...

MICHAEL BERGSON AND MICHELLE MOONEY-BERGSON Soho, Glasgow

Michael and Michelle Bergson first met in 2003 when he was GM at Glasgow’s Tiger Tiger and he employed Michelle as a sales manager, but the course of true love didn’t quite run smoothly. Explained Michael, “She got knocked back at first, then we started seeing each other, head office changed its mind and employed her so we were thrown together as colleagues!” I then took Michelle with me to Lynnet Leisure.” Now, they run Soho, Buck’s Bar and The Variety Bar in Glasgow. What’s their trade secret when it comes to working together as a couple? Said Michael, “You need to know when the cut-off point is - i.e. when you’re not allowed to talk about work. The best part is that you have a partner who also understands the pressures of the trade.”

JOHN BLACK AND MARION BLACK The Fort Hotel, Broughty Ferry

Joan Collins says that the secret to her fifth marriage lasting the longest is separate bathrooms and it’s a similar story for John and Marion Black, joint owner-operators at The Fort Hotel and adjacent Wine Spa in Broughty Ferry. When I asked John for his secret to working together successfully as a couple, he answered, “separate offices.” They have been together for 15 years and married for eight and they never seem to stand still at The Fort, with a huge refurbishment in 2014 and the opening of The Wine Spa last year, the town’s smallest bar. Despite their close proximity and being sister premises, The Wine Spa is attracting a whole different type of clientele to the The Fort’s. Said John,“The interior has been decked out in gold, with much attention to detail, and is very blingy, so instead of guys and hen parties like in The Fort, we’re getting mostly ladies and couples in The Wine Spa.”

RACHAEL CARPENTER AND LINDEN WILKINSON The Pop-Up Geeks, Edinburgh

Rachael Carpenter and Linden Wilkinson, aka The Pop-Up Geeks, got engaged at Christmas and run their own permanent pop-up beneath one of the arches on Edinburgh’s East Market Street – which they are about to extend to include a brand new level in November. They bagged the Emerging Entrepreneur of the Year award at last year’s Scottish Bar & Pub Awards and the entrepreneurial bug first bit shortly after they met in Norwich in 2015 in a pub where Rachael worked. It was shortly afterwards that they upped sticks and moved to London, where Linden worked at Covent Garden’s Whisky Exchange and Rachael had a brief stint as an estate agent, feeling like a fish out of water. They ended up in Edinburgh to help out Rachael’s sister in her bow tie company which led to their first pop-up.

PAUL AND LYNDY GEDDES The Braeval Hotel, Nairn

Paul and Lyndy took over the 11-bedroom Braeval Hotel in Nairn back in May of this year and this is their first foray into hospitality – in a previous life Lyndy was a director at an ombudsman’s firm and Paul worked in IT. Said Lyndy, “We really enjoy the challenge because we both enjoy new things. We are a pair of magpies.” They are also carrying on the legacy left by the previous owners, Morag and Gordon Holding, like continuing to host the Bandstand Beer Festival, now in its eleventh year. They are also making changes both inside and outside the hotel.

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TANJA LISTER AND SONIA VIRECHAUVEIX Kylesku Hotel, Sutherland

Tanja and Sonia first met 15 years ago while working for Waitrose in Tanja’s hometown of Bracknell, in Kent, and they have been running The Kylesku Hotel for ten years. Sonia had moved from her native France with the intention of working in hotels in London at the time. So, what lies behind their success as operators and partners? Said Tanja, “It would be a nightmare if there were two of me and, luckily, we are quite opposing characters. Sonia deals more with front of house duties while I prefer to concentrate on all the behind the scenes stuff, like accounts. In a nutshell, Sonia’s patience contrasting with my drive, let’s call it, works very well together.”

IAIN AND FIONA DEMPSTER The Horseshoe Inn, Peebles

Iain and Fiona Dempster have been the couple behind The Horseshoe Inn, Peebles since May last year and they ran the nearby Leadburn Inn for five years before that. So, who dos what and how do they dovetail together? Said Iain, “Things work because I obey my wife. But seriously, we share a love of rock music and get on very well and also share a passion for customer service and for maintaining high standards. Fi is more front of house, partly because of her customer-focused experience with Cunard - she worked on the QE2!

I’m more back of house and the books.” They first met eight years ago when Iain ran Bar Sirius in Leith.

ROSARIA AND MAURIZIO PELLEGRINI

The Italian Club Family of Restaurants, Glasgow (and Liverpool) Rosaria Crolla and Maurizio Pellegrini met 15 years ago when Rosaria was Operations Manager and Maurizio the Executive chef of a restaurant group in Liverpool and, a few more restaurants later, they just opened Pellegrini in Glasgow’s Finnieston. Said Rosaria, “I believe that a couple who share a career and also live together have to have a strong relationship because it isn’t always easy and you go through many experiences that couples who have separate careers cannot comprehend.

Many of our disagreements are regarding differing business philosophies and it requires immense trust and respect of the other’s abilities to pick the right road. Sometimes he gives in to me and sometimes I give into him, but when you get the balance right, what you create together can be incredibly exciting.”

FLORA GRANT AND MARION MACKINNON The Ardshiel Hotel, Campbeltown

Flora and Marion have been joint custodians at The Ardshiel Hotel in Campbeltown, winner of Whisky Bar of the Year at this year’s Scottish Bar & Pub Awards, since 2008. This is when they bought the hotel, which at the time was lacking some TLC, after both being made redundant from the bank jobs where they met in Marion’s native Glasgow. Said Flora, “I’m from Campbeltown and I always had an interest in this hotel. We both worked very hard at the start - and continue to do so - and both of us have a huge passion for whisky. We inherited The Ardshiel with 100 whiskies in the building and there are now eight times that. We didn’t get away from the place for the first two years but we now have a trusted team in place so we now do manage to get abroad on holiday together.”

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

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

LICENSEE INTERVIEW JASON CADDY HOT-FOOTED IT TO DUNDEE (AS THE GOOSE FLIES) FOR A CHAT WITH THE WINNERS OF THE EMERGING ENTREPRENEUR AWARD AT THIS YEAR’S SCOTTISH BAR & PUB AWARDS, LAUREN AND CALUM RUNCIMAN, OF THE CITY’S WHITE GOOSE AND THE GIDDY GOOSE. Three’s the magic number for Lauren and Calum Runciman. They just got married, Lauren is expecting, and the meteoric rise of their Dundee businesses, The White Goose and The Giddy Goose, just secured them the Emerging Entrepreneur accolade at this year’s Scottish Bar and Pub Awards. The duo will receive a year’s worth of business mentorship from none other than Buzzworks’ Colin Blair and Montpeliers’ David Wither as part of this coveted industry recognition. They’re also in the process of opening venue number three – another Giddy Goose in their hometown of Peebles.

They walked away with the award because, and despite Calum and Lauren being just 25 and 22 respectively, they have opened two venues in the last couple of years and managed to grow their business while remaining debt-free. And they both genuinely happen to be big fans of both mentors.

Said Calum, “We absolutely love what David and Colin have done and the imagination behind their venues and the quality of the finishes.

Edinburgh’s Tigerlily is one of my favourite places and when we met David he was just so modest for a guy that has achieved so much.

We are both so very excited about the mentorship.”

They started out financing their business by working at food festivals. Explained trained chef Calum, “It all began in 2017. We made everything at home after getting our kitchen signed off by environmental health. We made sausage rolls, tray bakes and tarts and even though Lauren wasn’t all that experienced in this field, I’m yet to find a chef that can bake a better brownie.

“We would spend Tuesday to Friday cooking because it took us longer in a home kitchen. We attended loads of food fares – sometimes multiple times a week during the summer of 2017 and this was also when we opened The White Goose, which fed its refurbishment.”

They’ll be honeymooning in New York City by the time this interview is published, which has been carefully timed so that they are back doing what they do best by the time the students return to Dundee when, according to Lauren, “the town goes crazy.” We spoke at The Giddy Goose in a pergola, (a wooden structure that looks like the framework of a conservatory), that the couple hope will become their signature design addition in what they plan to be a series of Giddy Gooses (or should that be Giddy Geese?) across Scotland.

And venue number three is already on the horizon. Said Calum, “We are opening a third venue, another Giddy Goose in our hometown of Peebles. Presently it’s a rundown pub so there’s a lot of work to be done. We’re hoping to get planning permission for in January and open in June 2020. The biggest difference from our other venues is that this one has eight rooms and we have been looking for a hotel aspect and that is why we went for this place. The plan is to roll out 14

DRAM SEPTEMBER 2019

SWING WHEN YOU’RE WINNING a Giddy Goose brand across Scotland.”

And they are both incredibly hands-on when it comes to all aspects of the business. Explained Lauren, “We use very creative joiners and choose everything interior-design wise. We also do everything on a strict budget to begin with and then re-do it six months later when we can afford that little bit extra. We think that it’s important for our customers to see that we are continually re-investing in the business and we plan to continue down this road. We are always buying new things and making things better.”

So, from where did the couple get their entrepreneurial flair? Said Lauren, “My grandparents owned and ran hotels on the Channel Islands so I must take after them because and I’m naturally ambitious,” while Calum told me, “I didn’t do all that well at school so my only option was to pull my finger out.”

BY JASON CADDY

And what about working together and living together? How do they handle that? Said Calum, “Not everyone could work with their partner but one of the advantages of working together is that you can say anything and that you want and not feel like you have to hold back. It’s as simple as ‘as soon as we think, we say’ and it works very well for us both at home and work.”

Lauren and Calum, who got together when they both worked at a hotel in Peebles, moved to Dundee from the Borders town in 2015 but the lure of the trade proved too great to resist for Lauren, who has effectively paused her degree in medicine. Explained Lauren, “I quickly decided that this wasn’t what I wanted to do, although I can return to it if I want to, but I’m really happy and fulfilled doing what we are doing. When we moved up to Dundee Calum spent a year working at former Bon Vivant Group (The Tinsmith, Darcy’s,

The West House and The Gallery) but it soon transpired that there was nowhere for him to progress other than to go down the road of opening our own units.”

So it was all a bit of a gamble at the start and did the couple feel supported as newbies to the licensed trade in Dundee? Said Lauren, “Dundee licensing board was very approachable and efficient and were extremely encouraging to us as new operators. We had one challenging experience with planning in that they dragged out a planning application for The White Goose for eight months, only to then approve the original draft with no changes.”

She continued, “When we applied for the licence it was the end of over-provision and we were one of the first businesses to get an alcohol licence for The White Goose. We also had to change the class from what was a storage facility. I do feel that Dundee would benefit from more support for new businesses. We have seen a few of our peers in the trade start and fail in the first few months which isn’t good.”

Are their businesses directly benefiting from the hype around Dundee and the opening of the V&A and all the buzz around Dundee? Said Lauren, “We haven’t noticed any type of spike in our businesses, to be honest, but there’s no doubt that Dundee is getting a lot of positive press and the opening of the V&A has made the town busier.”

Calum added, “It’s going to take more than just the V&A to fully revitalise the city and I think that once the waterfront development is finished it will make a huge difference. I’m a firm believer in the more licensed premises the better, including chains and franchises, as well as a big shopping centre to rival what Edinburgh and Glasgow have to offer. Dundee is a fantastic city but it still lacks in the type of investment enjoyed by Scotland’s two biggest cities.”

And speaking of Edinburgh, this is where the couple sees themselves settling ultimately, possibly with another Giddy Goose opening nearby.

Explained Calum, “I thrive when I am in a situation when it’s all a bit scary and unfamiliar because that’s when I’m driven to make it work.

The two of us would love to open a place in Leith. There are some great places there.”

So, when they are away from the business, which isn’t much by all accounts, what do they like to do to relax and unwind? Said Lauren, “The baby is due in January so that’s a big focus for us and we will have a new wee addition to help us out in the business (only kidding!).

We also love eating out – particularly in Edinburgh, like Indian tapas restaurant, Dishoom, on St Andrews Square. It makes me hungry just thinking about it.”

We finished a relaxed and pleasant chat by talking about their upcoming trip to New York, and it seems that their prudent business practices across the Atlantic. Said Lauren, “We have been once before but we didn’t have very long there. I’m looking forward to visiting Chelsea Market. I love all the small units in all the wee cubbyholes and how they make it all so appealing and understated commercial. We’re also going to be looking for restaurants off the beaten track and not Michelin-starred ones. We’re going to be budgeting about 40 to 50 dollars spending money a day and no more!”

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NICHE BRANDS NICHE SCOTTISH BRANDS

TOBERMORY

FIRKIN EXPRESS

Tobermory, the artisan, Hebridean distiller, known for their Tobermory and Ledaig Single Malt’s has created the first gin in the distilleries over 200-year history. Named after the capital of Mull, our Gin has been created using inspiration from the island. As well as thirteen specially selected botanicals including juniper, elderflower and sweet orange peel, Tobermory Gin also includes a splash of new make spirit from their whisky stills.

Lovingly named ‘botanical #1’, hours of hard work & experimentation to create the perfect balance for the splash, which gives Tobermory Gin its unique flavour profile.

Firkin Express are a specialist independent cask and keg beer distributor based in the Lothians, providing excellent beers from only the best breweries in Scotland and beyond. At Firkin Express our aim is to provide exceptional customer service with a personal touch.

With so many excellent breweries across the UK, our vision is to source quality beer for ourcustomers, offering a large selection at the best prices.

BEN NEVIS

GRANITE NORTH

Ben Nevis 10 Year Old is a superb introduction to the distillery’s style.

Full-bodied with a whiff of peat, lots of tropical fruit, and hints of coffee and dark chocolate, this is a great example of western Highland whisky. There are some who would have you believe that there exists a kind of divine secret, a miraculous ingredient or genius behind the manufacture of Scotch Whisky. I however, acknowledge no miracle other than that which is worked when science and nature combine. The principal ingredients are three, notably water, barley and yeast, with a measure of peat smoke or reek.

Taking its name from the rock so closely associated with the North East of Scotland, Granite North Gin is inspired by the rugged peaks and ancient forests of the Scottish Highlands.

Developed for the modern adventurer, Granite North is a smooth London 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.”creating the perfect balance for the splash, which gives Tobermory Gin its unique flavour profile.

16 16 DRAM DRAM SEPTEMBER SEPTEMBER 2019 2019

Tom Joyes, our Lifetime Achievement recipient pictured with Billy Sloan.

CELEBRATING THE GREATEST NIGHT

C

ongratulations to all our winners and finalists. What a night and what a great selection of finalists and winners. The standard was first-class.

Our mystery shoppers visited places nominated by their customers and gave us their feedback, and their scores together with the judges scores and the number of people who voted for the finalists online, all counted towards the final conclusions.

Congratulations to Tom Joyes of Glasgow’s Barrowand on receiving a Lifetime Achievement Award from myself and Billy Sloan and to our Hall of Fame recipients:- Drew McColl of the Republic Bier Halle and Donald Clark of The George Hotel. We also had a special Charity Award which went to the Mortimer family for their fundraising endeavours.

I have to say a massive thanks to the IT Girls and boys and Portia

The Queens Park Swizzle

our presenter. They were simply fabulous.

Of course I also have to say a huge thank you to our sponsors because, quite simply, without their support the awards would not happen. So thank you Antos, BII, Buzzworks, Cellar Trends, INGREDIENTS Chargepoint, Flow, Wm Grant, Gordon & MacPhail, Hollicom, • 2 parts AngosturaMolson 7YO Rum Coors, Open Ear, Sims, Inverarity Morton, Kopparberg, • 1 part Fresh Lime juice Tia Maria, the Sunday Mail and of course our sister publications.

• 1 part Demerara syrup Our Supplier Awards,(2:which were presented at the start of the 1/2 parts demerara sugar: partintensive water) evening, were the result of 1an telephone survey. We asked Mintcustomers’ leaves licensees to nominate• 12-14 their favourite brands. Well done • 6-8 Morton Dashes Angostura to Brakes and Inverarity who picked up the awards for Food Aromatic Bitters Supplier of the Year and Drinks Supplier of the Year. The brands picking up the accolades were Tennent’s, Grey Goose, the Balvenie METHOD and Whitley Neill.

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

betsoldsport The Betting Auction ™

6

SUMMER COCKTAILS

Bar Magazine June 16

MUSIC STRATEGY & PLAYLIST CURATION FOR BUSINESS

GUIDE DRAM SEPTEMBER 2019 17

FAVOURITE DRINKS SUPPLIER 2019 WINNER INVERARITY MORTON

FAVOURITE FOOD SUPPLIER 2019

FINALISTS: MATTHEW CLARK | TENNENT’S

FINALISTS: CAMPBELLS | DUNNS

WINNER BRAKES

THE IT GIRLS & BOYS www.theitgirls.co.uk 18

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FAVOURITE VODKA BRAND 2019 WINNER GREY GOOSE

FINALISTS: ABSOLUT | SMIRNOFF | STOLICHNAYA

FAVOURITE WHISKY BRAND 2019 WINNER THE BALVENIE

FINALISTS: GLENFIDDICH | HIGHLAND PARK | LAPHROAIG

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FAVOURITE BEER BRAND 2019

FAVOURITE GIN BRAND 2019

WINNER TENNENT’S

WINNER WHITLEY NEILL

FINALISTS: INNIS & GUNN | BIRRA MORETTI | PERONI

FINALISTS: EDINBURGH GIN | GORDON’S | TANQUERAY

DOG FRIENDLY PUB 2019

WINNER - CHURCH ON THE HILL, GLASGOW FINALISTS:

FORBES OF KINGENNIE, DUNDEE

INN DEEP, GLASGOW

THE FORTH INN, ABERFOYLE

SAINT LUKE’S & THE WINGED OX, GLASGOW

The judge’s said: “Church on the Hill wasn’t just dog friendly, it was dog daft. A Dog Wall of Fame greets all-comers and all its canine visitors can look forward to endless treats and re-fills of water. Our pooch got the VIP treatment from the moment she popped her little paw through the door when the staff made a genuine fuss of her. This is bar where dog owners can relax and chew the fat with other dog admirers and their friends.”

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betsoldsport The Betting Auction ™

BEST OUTSIDE AREA 2019

WINNER: BLACK IVY, EDINBURGH FINALISTS:

BIRDS & BEES, STIRLING

OROCCO PIER, QUEENSFERRY

COLD TOWN HOUSE, EDINBURGH The judge’s said: “Black Ivy has a very stylish outside area which is well utilised by all ages. It offered an abundance of colour, plenty of undercover seating, and is spotlessly clean. It also offers that very necessary accessory in the Scottish summer – plenty of fire pit heat!”

Suppliers of Banquette Dining & Tables

WINNER - BLACK IVY

Scotland’s Furniture Source

T: 0141 442 0500 W: ultimatecontractltd.com

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CUSTOMER SERVICE AWARD

WINNER - THE MILL HOUSE, STEWARTON HIGHLY COMMENDED

THE TAVERN, MILLPORT FINALISTS:

THE OLD MILL, PITLOCHRY | THE SWAN INN, EAGLESHAM The judge’s said: “A warm welcome and an efficiency that was matched by friendliness made the service at The Mill House faultless.”

EMERGING ENTREPRENEUR OF THE YEAR

WINNER - LAUREN & CALUM RUNCIMAN FINALISTS:

JOSHUA BARR, THE LOCALE, GLASGOW

BILLY MILLIGAN, FINSBAY VENTURES

JOANNA NETHERY, PETER MCKAY & KEVIN SMALL, FIVE MARCH, GLASGOW The judge’s said: “Calum is 25 and his wife Lauren is only 22 - yet the two have opened two Dundee venues within the last couple of years and managed to grow their business - debt-free. The two financed their businesses by working food festivals. They are passionate about what they do, and are hands on in every sense of the word. They showed creativity, business sense, and an appetite to grow their business.”

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“I had absolutely no idea. I was hoodwinked. Stitched up. I was invited along by my daughter Jen who told me that she was winning an award when it was me all along! I thoroughly enjoyed the rest of the evening.” Tom Joyes, Barrowland Ballroom “Thank you for such a fab time. It really was a great experience and we really learned a lot from the whole night and of course the networking opportunity was superb.” Samantha King, Waypoint Restaurant

“That was definitely the best food I’ve had at an awards ceremony, probably ever. The dancers were also amazing, and getting Beer Bar of the Year for the Republic Bier Halle was amazing for all the staff, likewise Drew McColl getting the Hall of Fame accolade. Really well done” Josh Barr, The Locale/Republic Bier Halle

“Such an enjoyable night that was firstclass as usual - and what an energy in the room this year. I thought that Donald Clark from The George Hotel was a lovely recipient. All in all a fantastic experience as usual.” Colin Beattie, Oran Mor

“What a great evening and so many many congratulations to your team. Genuinely, I thought that the production was so well executed and the whole presentation and theme were excellent and the food was very very good.” David Wither, Montpeliers 24

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“It was a spectacular event and The Greatest Showman theme gave it a real sense of occasion. The team had a ball and we were delighted to win the social media award.” Michael Bergson, Buck’s Bar, Glasgow

“It was a great night and fantastic opportunity to network and make new friends as well a catch up with well-kent faces because I’ve been out of circulation for a while. I really enjoyed chatting with Colin Beattie, Graeme Smith and the team from The Ardshiel Hotel. All in all it was a terrific night and many congratulations to Susan and her team.” Donald Grant, The George Hotel, Inveraray

“I would like to thank you for a wonderful night, we are thrilled to bits with our award and very honoured.

We all had a great night last night the cocktails, the entertainment, the menu, the food and us partying on the dance floor till the end. I know a lot of hard work goes into the whole awards process and the planning for the night itself so well done to you all and thank you once again from us all. “Marion MacKinnon, The Ardshiel Hotel

“I always enjoy the Scottish Bar & Pub Awards and it’s great to celebrate the trade - and the more we do that the better. It was especially great for our team to go along - they had a brilliant night. It’s always extra-special when you walk away with a trophy.” Kenny Blair, Buzzworks DRAM SEPTEMBER 2019 25

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

MULTIPLE OPERATOR OF THE YEAR

WINNER - BUZZWORKS, AYRSHIRE 6

SUMMER COCKTAILS

HIGHLY COMMENDED

Bar Magazine June 16.

MCGINTY’S GROUP, ABERDEEN

FINALISTS: BIG RED TEAPOT, EDINBURGH | CRU HOLDINGS, INVERNESS

The judge’s said: “Buzzworks are the most dynamic bar and restaurant company in Scotland - it’s not just their figures that speak for themselves it is the very fact that they are using every tool they can to grow their business and keep their staff motivated. They make great use of technology to drive sales and to keep all members of staff abreast of productivity and customer satisfaction levels and they are also investing in bringing in expertise to ensure that their people have robust development programmes. It’s aim is to double the size of the business in the next five years - if the last few years are anything to go by - they are on track.”

THE NO1 CHOICE FOR GAMING AND LEISURE EQUIPMENT FOR PUBS, BARS & RESTAURANTS

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

www.simsautomatics.co.uk

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CASUAL DINING AWARD

WINNER - THE SWAN INN, EAGLESHAM FINALISTS:

FIVE MARCH, GLASGOW

PAESANO, GLASGOW

THE HORSESHOE INN, PEEBLES The judge’s said: “It’s great to see that the standards at The Swan are as good as ever. Great food, engaging service, and an atmosphere that gathers you in like a big hug. It is casual dining at its best.”

AWARD FOR CHARITABLE ENDEAVOUR

WINNER - THE MORTIMER FAMILY

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CONNOISSEURS CHOICE WHISKY BAR 2019

WINNER - THE ARDSHIEL HOTEL, CAMPBELTOWN FINALISTS:

ENSIGN EWART, EDINBURGH

THE STATION HOTEL, ROTHES

THE PIPER WHISKY BAR, GLASGOW The judge’s said: “Connoisseurs of whisky wouldn’t be disappointed in the whisky bar at Ardshiel Hotel – a superb range of whisky coupled with well-trained staff who have an incredible knowledge – makes this a whisky lover’s delight. The ability to organise interesting whisky tastings and events is also a bonus for regulars and visitors alike.”

SOCIAL MEDIA AWARD

WINNER - BUCK’ S BAR FINALISTS:

ATLANTIC BAR AND BRASSERIE, GLASGOW

THE TORFIN, EDINBURGH

LISINI PUB CO, UDDINGSTON

SIBERIA BAR & HOTEL, ABERDEEN

The judge’s said:“Creative, humorous and diverse content on both Facebook and Instagram made Buck’s Bar a winner. It used current trends to form content i.e. the bird box challenge and had clear brand messaging of what’s on offer at the restaurant and good tone which obviously appeals to its target market.”

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HOTELSCOTLAND HOTEL BAR OF THE YEAR

WINNER - THE GEORGE HOTEL HIGHLY COMMENDED

DAKOTA, GLASGOW

FINALISTS: THE RAEBURN, EDINBURGH THE TORRANCE HOTEL, EAST KILBRIDE The judge’s said: “A hotel bar that is busy just about all the time is almost impossible to achieve, which is why The George is such a great example of a great hotel bar. It has a tremendous amount of footfall, but the service remains efficient and friendly. The staff are a joy to watch - because they seem to really enjoy what the do and are happy to have banter with their guests while delivering an excellent service.”

THE SEA CHANGE EVOLUTION AWARD

WINNER - THE OAK TREE INN HIGHLY COMMENDED

KYLESKU HOTEL, LAIRG

FINALISTS: BODA BAR, EDINBURGH | WAYPOINT RESTAURANT, OBAN MARINA, ISLE OF KERRERA The judge’s said: “The Oak Tree Inn demonstrated its commitment to more sustainable ways of working by installing a biomass heating system which provides power for the bar and all 37 rooms and uses locally sourced wood chips. All staff have a keep-cup for their own daily coffees and customers are encouraged to do the same by purchasing one. They have also installed a bailer to compress cardboard and recycle absolutely everything they can, from napkins to plastic, and are moving to minimise plastic use by utilising refillable pumps for all sauces – already in use in the accommodation for soaps. They also donate profits to Loch Lomond & The Trossachs National Park’s conservation efforts.”

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CONGRATULATIONS COLIN AND THE TEAM AT REPUBLIC BIER HALLE BEER BAR OF THE YEAR!

Brewed in the UK 30

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NEW BAR OF THE YEAR

WINNER - VIC’S & THE VINE

HIGHLY COMMENDED

THE THORNWOOD, GLASGOW FINALISTS:

COLD TOWN HOUSE, EDINBURGH THE SCOTTISH ENGINEER, EDINBURGH SCOTTS BAR & RESTAURANT, SOUTH QUEENSFERRY The judge’s said: “Vic’s and The Vine is quite a radical departure for owners Buzzworks, who reinvented its Prestwick flagship venue, as a contemporary pub Vic’s, and at the same time presented customers with a fresh dining experience in the shape of the Vine. Of the moment, and pitched at fresh audience - the new bar has managed to impress regulars and attract new business. There was nothing safe about this redevelopment - but once again Buzzworks cracked it.”

BEER BAR OF THE YEAR

WINNER - REPUBLIC BIER HALLE FINALISTS:

BREWHEMIA, EDINBURGH INDIGO YARD, EDINBURGH

BUCK’S BAR, GLASGOW The judge’s said: “The range of beers that the Republic Bier Halle has on offer cannot be beaten – that was the view of the judges. But not only that

the quality of the beer is first class.You only have to look around the bar and see how many people are drinking beer to understand how much this bar does to promote the amber liquid. The passion and enthusiasm that the staff have and of course the owner too is hard to beat.”

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MUSIC STRATEGY & PLAYLIST CURATION FOR BUSINESS

LIVE MUSIC BAR OF THE YEAR

WINNER - HOOTANANNY FINALISTS:

HOWLIN’ WOLF, GLASGOW

VOODOO ROOMS, EDINBURGH

JINTY MCGUINTY’S, GLASGOW The judge’s said: “Hootananny is one of the few live music venues that manages to cater to a quite diverse range of customers through its live music offering. From ceilidh to pop and rock and all at the same time (albeit on different levels). It is not just an Inverness institution it is a Scottish institution.”

“

We would like to congratulate Hootananny on winning their award, further congratulations to all the winners & finalists.

Hastie & Dyce

Hastie and Dyce Butchers is a well established and well known butchers based in Inverness. At Hastie and Dyce Butchers, our aim is to provide quality meat packs as well as Steaks, Pork and Chicken.

T: 01463 715219 E: hastiedyce@btconnect.com

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@chargepointltd

+ 5 mins

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2 mins

60%

said that the provision of phone charging would influence their choice of venue

Mobile Phone Charging Attract customers and keep them on your premises.

Charge Point offers a compact mobile device charging system suitable for all venues, including those with limited space.

Our secure plug-pay-lock system is easy to use, and customers can be confident that their phone is safe whilst charging.

KEY FEATURES & BENEFITS

35 mins…

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CHARGE TIME

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Visit chargepoint.co.uk DRAM SEPTEMBER 2019 33

COCKTAIL BAR OF THE YEAR

WINNER - TIGERLILY FINALISTS:

BLUE DOG, GLASGOW

THE RAGING BULL, EDINBURGH

BON VIVANT, EDINBURGH The judge’s said: “The bartenders at Tigerlily turn out great cocktail after great cocktail – with speed and professionalism. At the same time, the bartender who was serving the judges made a serve suggestion that made his Tia Maria Martini Espresso stand out – adding rum to bring out the coffee flavour of the liqueur. It was first class. Not only that but for the next 20 minutes the bar staff must have shaken and stirred about 20 cocktails for customers – they were obviously going down a treat.”

01324 499 904

GET IN TOUCH FOR A FREE QUOTE

“Congratulations to Buck’s Bar and Tigerlily from George and all the staff at Central Upholstery.”

CENTRAL UPHOLSTERY ARE THE COMPLETE ONE STOP SHOP FOR YOUR UPHOLSTERY NEEDS www.centralupholstery.co.uk info@centralupholstery.co.uk 34

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CONGRATULATIONS TO TIGERLILY EDINBURGH WINNER OF THE SCOTTISH BAR & PUB AWARDS COCKTAIL BAR OF THE YEAR

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THE PUB SPY AWARD

WINNER - THE BAROLOGIST FINALISTS:

BLACK ISLE BAR, INVERNESS

THE SMIDDY, CUMBERNAULD

PHILLIES OF SHAWLANDS, GLASGOW The judge’s said: “The Barologist is one big talking-point of a bar. From all the meteorological-related gizmos to the highly personalised service on a busy shift, it’s plain to see why this is such a go-to pub for all the people that voted for it. This bar’s unusual interior design has proved not to be just a flash in the pan, and is backed up with tremendous customer service and a quality food and drink offering. The staff’s product knowledge was also impressively wideranging and they were on-hand and friendly but never intrusive.”

BAR APPRENTICE 2019

WINNER - EMMA MOODY FINALISTS

ADAM CROSTHWAITE, HIGH SPIRITS, EDINBURGH RAMSAY MORRIS, BUTCHERSHOP, GLASGOW JARYD MURRAY, BUSBY HOTEL, BUSBY MURDO MACIVER, TIGERLILY, EDINBURGH HARVEY WATSON, DUKE’S CAFE BAR, DUNDEE

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

The judge’s said: “Emma was fully engrossed in the whole process and took it all in - and this was evident in the questions she asked as well as when she was the one demonstrating just how much she’d learned at various intervals along the way. Always polite and humble, the judges felt that despite the fierce competition, she showed the most improvement.”

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PUB OF THE YEAR

THE GEORGE HOTEL, INVERARAY

OUR HALL OF FAME RECIPIENTS The Clarks have been at the helm of The George Hotel in Inveraray for more than 159 years and our accolade goes to Donald Clark, (left) who took over from his father at the age of 23. Today the hotel is as successful as ever – although Donald now takes a back seat, in as much as he could ever be seen to be taking a back seat.

Congratulations to all the Winners in this year’s Scottish Bar & Pub Awards Drew McColl (right) has been Colin Barr’s right-hand man for three decades.

Colin describes him as his “rock”. Certainly he is known to be the Mr Fixer in the organisation. He deals with everything from finance to cellar management and can conjure at the drop of a hat any facts and figures about the business.

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CONG R ATUL ATIONS TO THE WINNERS AND NOMINEES AT THIS Y E A R ’ S

SCOTTISH BAR & PUB AWARDS 2019

THE NUMBER 1 CIDER BRAND IN SCOTL AND’ S ON TR ADE

CGA On Premise Measurement Data to 15/06/2019.

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241 North Street, Glasgow

THE LOCALE DESIGN FOCUS

T

he Locale now resides where The Liberté used to be, and latterly Sualdo’s pop-up. New lessee Josh Barr (he’s leasing the unit from Fergus McVicar who is still operating Chinaskis next door) has put his heart and soul into a considered design that’s been a few months in the making. Josh has always been supremely focussed on what he wanted the design to say right the way along the process.

He said, “It’s very much the little brother of our other venue, The Bier Halle on Gordon Street. The theme I was going for is the traditional values of a neighbourhood pub meets influences from American dive bars and Spanish locales. To arrive at this I worked closely with the architects who then interpreted my vision.”

He continued, “Customers have been really positive about the design concept, and I’m getting loads of positive feedback on the new layout in particularly – i.e. removing half of the booths that used to be in front of the bar and replacing them with ‘perching shelves’ and stools to encourage more vertical drinking. Likewise, we replaced booths with benches on the mezzanine to make it more involved with the rest of the space.”

The other big structural change was the replacement of the entire bar albeit retaining the same dimensions. Explained Josh, “It’s an incredibly long bar and I liked that. I wanted to retain it to encourage eating and drinking at the bar and it’s deep enough for this too.” The bar-top is now wooden with a concrete front, with a mirrored back bar displaying

BY JASON CADDY the drinks menu.

So, what’s our design verdict on the rest of the place? The colour of the new paint job on the outside of The Locale replacing the heavy black is debatable but we in the office are plumping for powder blue.

As soon as you walk in, there’s a calming influence to what Josh has done inside because of the darker grey-blue walls and a muted colour scheme generally.

I also really liked that mirrored back bar, well it takes up pretty much the entire wall truthfully, and some of the wooden table-tops that look hand finished and the lovely exposed stone, wooden floors, church pews and airiness of the place.

My eye was also drawn to some of the more quirky design features like the stag’s head, the Babycham deer print and the flashes of neon, like the sign luring customers down to the basement space, which is going to be used for takeovers and launches, among other events no doubt.

But my favourite bit has to be the beer garden. Corrugated fencing fits it well and the bright orange benches provide just enough of a pop of colour without going over the score. Outside are also strings of lights and lots of plants, which I’m sure are all going to make this a go-to for customers from near and far.

North Street perhaps isn’t the most accessible part of the city but Josh has given customers many reasons to migrate to The Locale thanks to a cool, clean fuss-less design that also has a bit of a timeless quality to it.

LOOKING FOR THE BEST BEERS?

THE CASK & CRAFT KEG SPECIALISTS E: SALES@FIRKINEXPRESS.COM

T: +44 (0) 1506 324728

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DRAM SEPTEMBER 2019 41

@dramscotland

SUE SAYS

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W

ell, that’s it over for another year – the Scottish Bar & Pub Awards, aka the DRAM Awards. I really enjoyed the night and it was great seeing so many familiar faces and making new friends too. We had 1,000s of nominations and we visited hundreds of pubs over the last two months. Our mystery shoppers and judges travelled the length and breadth of the country and I would like to give a big thanks to them all and thanks to the trade in general for getting behind the awards and getting their customers to nominate. It’s funny, sometimes the bars you expect to get behind it don’t and others come in from right out of the blue like The Millport Tavern. We had some lovely comments from customers about this wee gem and I visited myself to see how good and friendly the service was – from reminding customers it was time to get up the road for tea to welcoming new faces. It received a Highly Commended Award and that is a great result.

The Sunday Mail Pub of the Year mirror went to The George in Inveraray – and well deserved it was too. What really struck us was that the staff actually looked like they were enjoying themselves - big smiles, laughter, and conscientious service – they looked after both old and young. It is that sort of experience that makes me proud to have been part of this industry for so long.

What doesn’t make me proud is when folk use social media to air their grievances because there’s usually another side to the story. A manager was recently dismissed from a job, which they had been in for only seven months, due to poor performance. They unfortunately just weren’t up to the role. Despite being contractually bound to pay the employee a month’s severance only, the company, having heard that the person had rented a new flat, softened the blow with a goodwill offer of three months’ pay AND offered to pay the rent. They were basically trying to make it as easy as possible for them to move on. You would have thought that this would have been welcomed – three months to find a new job... rent paid... but no, that wasn’t good enough. Blackmail ensued. Result – the company withdrew the goodwill offer. I’m not naming the person

because any employer reading this would run a mile...but talk about burning your bridges!

Talk about Dog-Friendly. I’ve already got two nominations from myself for next year Caladh Inn in Stornoway. They couldn’t have been nicer – from the bartender making a fuss, to the receptionist. And number two is the Glenuig Inn – there was even a welcome note to the dog from their resident dog – Roxanne - and a bone... Tootsie was well chuffed!

Edinburgh has certainly been busy – and certainly, Edinburgh based Vittoria Group have seen sales at Bertie’s Restaurant soar. It has served a staggering 17,000 portions of Fish & Chips ... it has obviously got off to a fryer!

I cannot see the sense in Glasgow City Council refurbishing Sauchiehall Street and not granting outdoor licences.

Apparently, licences for outdoor seating areas will not be granted as this is against Glasgow City Council policy for allowing Public Houses to have external sitting areas when people live above the Pub. As a result, they have refused six applications in total along Sauchiehall Street for the outdoor sitting area. Licensees are “totally perplexed”.

Said one, “We have five kebab shops next to us all open past 4 am. A giant taxi tank and a huge nightclub across the road. Total shambles!” It also begs the question, why would they choose to spend fortunes causing months of business disruption in the first place if we can’t utilise the new pavements?” No doubt that is a question taxpayers will be asking too!”

So LA has closed in Glasgow – the venue opened by James and Louise Rusk just before Christmas was a concept the two have revealed didn’t work. What I admire is that they had the courage to do it in the first place, and to close it when it became apparent it wasn’t working. That takes courage. No doubt they will already be working on their next idea. Nothing ventured, nothing gained... but equally, you can learn a lot when something doesn’t go to plan.

Onwards and Upwards..

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 • Production Fiona Gauld, Jack Thompson, Briony Clements • 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.

DRAM SEPTEMBER 2019 43

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