DRAM 335

DRAM DRINKS RETAILING AND MARKETING

335

@dramscotland

DRAM MAGAZINE ISSN 1470-241X August 2018

/dram.scotland

incorporating the DRAM AWARDS 2018

SCOTTISH BAR & PUB AWARDS FINALISTS UNVEILED

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DRAM DRINKS RETAILING AND MARKETING

WELCOME

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ne perk of this job is meeting so many talented people, and this only intensifies on the lead up to our Scottish Bar & Pub Awards. Susan and the other judges have also burnt some amount of rubber touring Scotland, even if her Sat Nav directed her into the sea at one point, in order to whittle down all the nominations to the list of finalists. You’ll find all the venues and people who made the cut on page 13.

Squeezing in a chat with Tatsuya Minagawa, coowner of Craigellachie’s Highlander Inn and the man with Scotland’s largest Japanese whisky collection, before he hotfooted it to his native Japan for a well deserved break was a real pleasure. Check out what he had to say on page 24.

We’ve a hat-trick of design features courtesy of myself and our office dynamo Jocelyn O’Keefe.

They start on page 27.

Feature-wise, we investigate pop-ups and how to make them work for your business, as well as the changing face of the temporary bar, on page 11.

And for some facts and figures on the craft beer market, please make your way to page 18.

See you all at the awards, and I really wanna see those jazz hands.

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

CONTENTS August

FEATURES

09 18 13 24

27

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ALL THE 2018 AWARD FINALISTS A FEW FACTS AND FIGURES ON CRAFT BEER AWARD FINALISTS 2018 LICENSEE INTERVIEW:

Jason Caddy talks the talk with Tatsuya Minagawa

DESIGN FOCUS: THE HAWKSMOOR, VESTA & BRACKEN

REGULARS

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@dramscotland

2018

30

NEWS

All the news from around the trade.

BRAND NEWS

The latest brand news.

SUE SAYS

Find out what Susan Young has to say.

DRAM AUGUST 2018 3

STAR PUBS & BARS TO INVEST OVER HALF A MILLION ON SCOTTISH PUB EXTERIORS Twenty Scottish Pubs in the Star Pubs & Bars are set to get revamped exteriors as part of a £550,000 investment in the estate this year.

Nearly two thirds of the funds have been earmarked for redecoration, new lighting, signage, and cladding, plus other finishes for less attractive buildings, says the company. The improvements will include pubs such as Innes Bar in Inverness, the Old Crown Inn in Penicuik, Bar West in Hamilton and Hole In The Wa’, Dumfries.

New outdoor areas are planned for seven pubs, adding more covers for alfresco eating and drinking and better space for licensees to hold events. Features including retractable awnings, lighting and astro turf with weather-proof gardens to enable use beyond the summer months.

Star Pubs & Bars Property Director, Chris Moore, said, “This expenditure is an essential part of our 2018 £4.4m investment in Scottish pubs. A pub’s external appearance is vital to its success; our research shows it sends all sorts of signals to passers by on what they’ll find inside. Customers now expect a fantastic environment outside as well as inside.” He continued, “Our own calculations suggest a properly designed garden can increase drink and food sales by as much as £50,000 a year.”

Did you know?

English-based bar restaurant, Absurd Bird, has flown north by opening its first bar and restaurant on Glasgow’s Nelson Mandela Place. It’s a bar and restaurant with an experimental menu and a quirky interior that includes Johnny Cash and Dolly Parton memorabilia. Nods to its new Scottish venture on the menu includes Irn Bru chicken wings with popping candy. Other Absurd Bird venues are London, Bath, Exeter and Leeds.

Vevil International, the group that owns the Ned hotel and the Wolseley restaurant in London, has made its first investment outside the UK capital. It has acquired Ardross Mains, a 19th-century, 50-acre farm with a loch in the Highlands next to Ardross Castle with plans to invest £18 million in developing and operating a niche distillery.

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VITTORIA GROUP FRYING A BIGGER FISH Work is underway on Vittoria Group’s new £3m, 11’000 sq.ft, 270-cover restaurant on Victoria Street in Edinburgh’s Old Town in the former St John’s Church. It’s due to open in November. The property, a three-floor World Heritage site building, has in its time been a bookmaker, a Bysantium market and an Indian restaurant, but following a blaze in 2008 it has been empty.

Group Chairman Tony Crolla said,”My family have a long standing passion for great fish & chips and hospitality is at the heart of our business. We have had a vision for many years about opening ‘the’ fish & chip restaurant destination in the heart of Edinburgh City Centre for many years. This concept will be fun, relaxed and affordable. Our focus as ever with our restaurants is fresh quality food available for all. I am excited to bring a truly extraordinary dining experience to my home city.”

The ‘beach chic’ design will play on the chip shop theme with seating in beach-hut style booths and a nod to nautical style interiors complete with classic tongue and groove panelling, painted floorboards, galvanised metals and weathered paintwork and also feature a variety of coastal inspirations: rope, anchors and wallhung oars.

Designer Michael Dunn at MD Solutions said, “The client’s vision, the space and market audience being the main influences to breathe life, vibrancy and character into what will be the flagship unit of the Vittoria Group. The offering will be unintimidating, welcoming and warm, yet still airy and uplifting. Different zones and a mix of seating styles and heights break up the floor spaces, with flexibility being key for all types of groups, parties and occasions.”

The group’s other restaurants include Vittoria on the Walk, Vittoria on the Bridge, Taste of Italy and Divino Enoteca in Edinburgh’s Old Town. However the group has closed two of its Favourita branches.

NEWS FIRST REFURBISHMENT FOR THE TRADES IN DUNDEE

A BAR FOR ALL SEASONS In the wake of the recent heatwave weather-themed bar The Barologist doesn’t have a rain machine unfortunately but it does have a snow machine AND a fog machine. It’s at 23 Commercial Street Edinburgh and came to life following a half a million pound refurbishment from owners, Ecosse Inns Ltd. The company is leasing the building from Greene King and The Barologist has rooms for each of the four seasons – and a lot more besides, according to GM, Jamie Mackinnon. He told DRAM, “We have a planetarium, and a snow machine with the snow contained in a glass case , but our fog machine actually pumps out ‘fog’ in 20-second spurts every few minutes. We also have a dry ice machine and dry ice cocktails are part of our offering. Another fun feature is our big red Thunder Button which, when pressed, like when a customer buys an expensive drink for example, sounds thunder right around the bar” The bar’s also encouraging customers to take selfies, as Jamie explains. “Customers can download an app, which they can use to send a selfie to us that we can then imprint on to a cocktail or a coffee.”

Belhaven Pubs is in the process of refurbishing The Trades House Bar, on the city’s Nethergate. It’s the first refurbishment since it opened 20 years ago. It will highlight many of the building’s original Victorian features, plus it’s sticking with the mosaic flooring and oak interior, as will the coat-of-arms that’s been on the granite front of the building for more than 100 years. New furniture and booths will replace the old oak chairs and the numbers of covers will also increase from 88 to 100. GM Tracy Cooper said, “It will be a sympathetic refurbishment similar to what has just been completed at Greyfriars Hotel St Andrews.

The Trade House Bar has had nothing done for 20 years so we’re looking forward to polishing the place up. There are no structural changes and the historical features of the pub will remain.” Once a major trading warehouse, it was taken over by the Bank of Scotland at the end of the 19th century before later being converted to its current form in 1997. It will re-open mid-August.

YOTEL is to open its second hotel in Scotland and fifth in the UK in November 2019. The new YOTEL Glasgow will see the Westergate building on Argyle Street transformed into a 256-room hotel that will be equipped with YOTEL’s unique design and technology-driven hospitality offering. The hotel will also feature a rooftop bar and bowling alley. YOTEL CEO Hubert Viriot said, “Glasgow is a forward-looking city that has real vibrancy and energy, bolstered by careful planning and investment initiatives. The city is building on its excellent infrastructure and is shaping up to be a world-class business destination. These were all important characteristics that helped us choose Glasgow as our next UK location and we’re excited to be part of the positive momentum that is driving growth in the city.” The new hotel is being designed by Glasgow-based architects Mosaic Architecture + Design.

The Kirkhouse Inn on Glasgow Road, Strathblane, a hotel, pub and 140-cover restaurant business, is on the market for offers over £650,000.

Jonathan McManus of chartered surveyors DM Hall said,“We have identified a number of opportunities to improve the trading position of this business and consider that this is the perfect opportunity for a new owner to enhance significantly its turnover and profitability”.

Edinburgh’s Printing Press Bar & Kitchen has launched a new Taittinger pop-up bar and summer menu.

Namiki Ikeshima, business development manager, said, “We have an exciting partnership with one of the world’s leading Champagne houses and a new Taittinger pop-up bar, which is the perfect retreat for those (customers) looking to enjoy the finest champagne and cocktail combinations.”

Husband and wife team Maurizio and Ester Rossini have opened their 42-cover Italian restaurant at 39 Hyndland Street on the site of the old Tinto Tapas. The couple ran North Star cafe for seven years, which they leased from Scott Macdonald, who has now taken over the day-to-day running of the cafe. Speaking about the refurbishment of Rossini, Ester told DRAM, “We’ve been closed since January and this has been a really big operation to change it from its former life as a Spanish restaurant. The interior now has a Mediterranean feel, which we’ve created by using many pastel colours.”

DRAM AUGUST 2018 5

BRAND NEWS Gin

Cider

PICKERING’S GIN CREATE NEW LIQUEUR

KOPPARBERG LAUNCH PASSIONFRUIT

Pickering’s Gin has launched its first ever gin liqueur. The Edinburgh based gin company has used the appeal for flavoured gin liqueurs to celebrate their recommended G&T garnish - pink grapefruit. The Pickering’s team blended its gin with real fruit to create a decadent and refreshing gin liqueur.

Tweaking their original Bombay gin recipe, written down in 1947, they have engineered a suitably aromatic base to showcase real pink grapefruit. Stevie Watson, UK brand ambassador for Pickering’s Gin commented, “Our Pink Grapefruit & Lemongrass Gin Liqueur is made with real fruit pulp and juices and uses our double-gold award winning gin as its base.

Sitting at 20%, our fruity new expression perfectly fits into the forming trend for lower alcoholic spritz-style drinks.”

Pickering’s have a strong commitment to provenance and transparency. To enable the company to expand production and create a new liqueur Pickering’s teamed up with another Scottish firm, Morrison & Mackay in Perthshire, formerly known as the Scottish Liqueur Centre, to fulfil demand for the latest offering.”

Kopparberg is offering a new addition to its popular core range, Passionfruit. However, at the moment it is available exclusively to Greene King pubs. Rob Salvesen, Senior Marketing Manager at Kopparberg comments, “We’re very happy to announce the arrival of Passionfruit to our range of premium ciders. We know how important it is to offer consumers a diverse and innovative portfolio of flavours that can be enjoyed in every season, so this new flavour feels like exciting addition to our 500ml range.”

Meanwhile as we went to press the KopparMountain was getting set to arrive in London. No doubt some of you have been lucky enough to visit before the general public.

Arising in front of the iconic London Docklands skyline, the KopparMountain, which is modelled on the mountain located in the Swedish town of Kopparberg, forms part of the brand’s £6m integrated ‘Outside Is Ours’ marketing campaign.

Standing at 4 stories tall and boasting five immersive experiences, from a mountain stream with stepping stones and summer meadow, to a rocky mountain tundra and summit complete Rob Salvesen comments, “Kopparberg literally means copper mountain, so we are building one! It’s extremely important for us to be able to say thank you in a meaningful way to the pub and bar industry for the ongoing support they offer us, so we’re extremely excited to invite them along to capture the best feelings of being outside with us at this unique event.”

Whisky

EDRINGTON-BEAM SUNTORY UK CONFIRMS GLASGOW MOVE Edrington-Beam Suntory UK has confirmed it is relocating its head office to Glasgow with the announcement that the business will be making 191 West George Street its new home from the autumn.

Edrington-Beam Suntory UK, which manages marketing, sales and distribution for Jim Beam, The Macallan, Maker’s Mark, Highland Park, Laphroaig, The Famous Grouse and Courvoisier, amongt others, will bring 125 jobs to the city across sales, marketing and operational functions.

The move will see Edrington-Beam Suntory UK relocate from offices in Stirling, where it has been based for the past 18 years.

Mark Riley, managing director at Edrington-Beam Suntory UK said, “Glasgow is one of the UK’s most vibrant urban centres – with a rich mix of restaurants, hotels and nightlife where our brands thrive - so it makes sense to locate our business there.”

The company has also revealed that on-trade training ambassadors the Mixxit team has rebranded to The Whisky Specialists to reflect its changing role and the core focus of the business on its whisky portfolio.

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DRAM AUGUST 2018

Vodka

BROCHAN OAT VODKA FROM COLONSAY BEVERAGES Brochan is a new oat vodka that has just been launched by Colonsay Beverages. They describe Brochan as the UK’s first vodka distilled with Scottish oats and using pure mountain spring mineral water.

It has been developed using recipes found in 19th century distiller’s journals, which used oats to sweeten and soften distillates, and Colonsay Beverages, which also produces Wild Island Botanic Gin and a range of craft beers, believes it is the only producer in the UK making vodka with oats and has found only one other in the world, in Utah, U.S.A Director and head of sales and marketing at Colonsay Beverages, Keith Bonnington said, “We began working on the concept well over a year ago with Head Distiller Rob Dorsett and his team. Our goal was to create the smoothest, creamiest vodka on one of the

oldest working copper pot stills in the country, inspired by this very traditional recipe. Irish distillers used oats in the early 19th century to soften and sweeten the flavour of pot distilled whiskies and Poitín, while there is evidence that distillers in the UK were also adding the cereal to their distillates for the same purpose.

Sadly, oats are not widely used in distilling nowadays due to the relatively poor yielding crop, leading to higher cost, and the fact that it can be a tricky cereal to work with.”

The company says it will be using its brand new 250 litre still for recipe experimentation, flavour extensions and to produce seasonal limited release products.

Brochan Oat Vodka is bottled, by the company’s partner bottlers in Glasgow, at a higher than average strength of 43% ABV.

Beer

CBD ULTRA LAUNCHES CBD IPA Manchester-based CBD Ultra and Cloud 9 Brewing have produced the UK’s first CBD Session IPA beer that is brewed with Cannabis Sativa extract.

This 4.3% craft beer is jam-packed with CBD, a health supplement derived from Cannabis that has become hugely popular in the UK, with people using it for a range of reasons from anxiety and depression to muscle and joint pain.

Drinkers of ‘High Flyer’ won’t feel the high associated with Cannabis use as the beer doesn’t contain the psychoactive compound THC, but it does contain five essential cannabinoids and over 40 terpenes which all work together synergistically to produce what is known as the “entourage effect”, a bodily state that magnifies the therapeutic benefits of the Cannabis plant’s individual components.

CBD Ultra and Cloud 9 Brewing MD, Carl Boon, said, “We have been selling CBD products for the last year now and they have been so popular we have struggled to keep up with demand! It was only natural that the next step would be to produce a craft beer that encompassed all the flavours and aromas of a full session-strength IPA, but with the added benefits of CBD. We are very excited to be able to add this unique product to our range and to offer this for distribution to bars and pubs across the country.”

JAMES CLAY SIGN UP UK’S FIRST TRAPPIST BREWERY In a first for the UK beer market, specialist beer distributor James Clay, has announced it will be distributing the UK’s first ever Trappist beer.

The new beer, which is called ‘Tynt Meadow’, after the place in which it is brewed, sticks to traditional Trappist brewing methods to create a mahogany-coloured drink with aromas of dark chocolate, liquorice, and rich fruit flavours. The beer is also full-bodied, gently balancing the taste of dark chocolate, pepper, and fig.

Tynt Meadow is brewed with English barley and hops, using an English strain of yeast. It is twice-fermented, with the first fermentation taking place in the tank, and the second in the bottle, which should then be stored in a cool, dark, quiet place.

The addition of Tynt Meadow takes James Clay’s Trappist portfolio up to six, with the distributor already responsible for bringing beers such as La Trappe, Westmalle, Rochefort, Orval and Chimay from across Europe, to bars and bottle shops across the UK. Mike Watson, Head of Marketing, at James Clay, said: “This is a huge milestone for the UK beer scene and we’re really excited to be working with our friends at Mount St Bernard Abbey to bring Tynt Meadow to consumers. It’s a really special and unique beer that fans of Trappist beer will fall in love with.”

DRAM AUGUST 2018 7

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“I think Craft Beer has gotten more popular because there are so many new variations with different fruity flavours and smells, it used to be mainly malt and barley flavours. The Williams Bros Craft Lager sells best for those with no nose for craft beer, but real beer lovers stick to the IPA’s. Ceasar Augustus is a lager IPA hybrid, that does really well and is a great gateway beer into the IPA world.”

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7 t he In 201 r UK ee B Cr af t t gr e w e k r ma The three main ingredients in craft beers (other than water) are malted barley, hops and yeast.

Amy Williams, Manager at Inn Deep

Craft brewers are defined as small in production scale, independantly owned and traditional when it comes to brewing ingredients and fermentation methods.

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A London based Craft Brewer, Toast Ale, uses leftover bread to create its ales in order to reduce food waste.

“I think p eople sta rted look more inte ing resting w ays of bre for beers, it ’s definit wing ely becom trend. Th e a e past fe w whole ‘hip years the ster’ mo vement h grown in as Scotland and I thin that defi k nitely go e s hand in with the hand growth o f the cra beer mark ft et. Our b est-sellin craft bee g r is Temp est Long Cloud, it White ’s an extr a pale ale very hop so it’s py, but p eople lov Sarah Ne e it!” lson, Man ager at Holyrood 9A

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“It has been a longer journey than just the past few years, Craft Beer has been an ongoing development in the drinks industry for the past 10 years.

Williams Brothers is different, as we have technically been producing what people would now call craft beer for the past 28 years by brewing with botanicals and creating IPA style beers.”

Richard McLellan, Williams Brothers

d in ries opene new brewe the f o lt su a re the UK as . boom craft beer

“Pilo t ha 20 are g 14, I th s been r u i are s etting in nk so ma nning si nce t n o o y mo man craft now. re yg b real Originally ood cra eers bec people ft pr ause a lo ever ales but o yone nowa t of peop ducts ou there . l t d e I ale r oute got into ays ther were pu there , but e’s s craft ome t off by the be reall y the n Brewd er throu thing fo r g o mov eme g came h the rea n a l b t P ou blew atr co-fo up.” t and unde ick Jones r of Pilot , Brew ing

DRAM AUGUST 2018 9

Shipyard Brewing brings a taste of the American craft beer scene to the UK. Shipyard is a family owned American craft brewer who crossed the waters to the UK. This was where they began a collaboration with Ringwood brewery, part of the Marstons family, in order to bring the Shipyard Ales to Britain.

“For me, the rise in popularity is primarily down to consumer awareness coupled with the quality of beers that Scottish brewers, and those further afield, are producing. As the on and off trade open up accessibility to craft beer, the demand for variety from the drinkers continues to grow. It is a thriving industry and one we are delighted to be part of. Merchant City Brewing was established by people keen to create something identifiable to an area which has been a huge part of our personal and working lives. We want our beers to reflect the quality, character and diversity that makes up the best of Glasgow’s Merchant City.”

Allan Rimmer, Merchant City Brewing

Cascade is the mo popular h op varieta st l among brewers.

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study g to a rican in d r o Acc y Ame cted b rnal of condu ty Jou mistry, ie c o S al he Chemic l and Food C nd in hops a ou r f u ly lt u n there Agric ommo c t means ally n a is id h x T io . t actu ells an an brain c he beer can f s t c e prot ent o hat t elopm ence t is evid vent the dev and pre er’s Alzheim son’s. in Park

POTTY ABOUT POP-UPS T

to dip their toes in and test the he world’s gone pop-up potty water. Limited numbers drive in the last few years– aka exclusivity if the offering is good. the (so-called) temporary It’s great for exposure full stop.” bar. But to what extent are popsaid Kyle. ups a threat to permanent pubs?

So, with permanent hosting How easy is it for you to apply for spaces, it looks like this pop-ups a pop-up licence? What are the aren’t just a flash in the pan, and benefits? Is it worth you hosting a this ‘pop-up paradox’ isn’t confined pop-up in a dead space within your to Glasgow either. premises? Is this a trend that is Pop-Up Geeks is a successful likely to pop off anytime soon? So pop-up business making waves many questions. DRAM has the SOME OF THE PROS ARE in Edinburgh. Unlike Kyle Steel, answers.

THAT YOU’RE NOT IN A FIXED obtaining a licence wasn’t a Bars, opera, dining, cinema – you LOCATION SO YOU CAN BE A LOT consideration for owner Rachael name it, there’s a pop-up for it, MORE FLUID WHEN IT COMES Carpenter. She said, “We’ve and with such an appetite for a popped up in places that already temporary bars, you might want to TO TRENDS BY TARGETING have a licence, like when we think about applying for a licence DIFFERENT CUSTOMERS AND did Blood and Wine, our Game (pop-ups come under the occasional DEMOGRAPHICS. THE CONS of Thrones inspired pop-up for licence umbrella incidentally) ARE IT CAN BE QUITE DIFFICULT instance, we were popping up because it’s a great way to broaden TO GET A LICENCE. in other bars that already had a your sales base and boost those K YLE STEEL basement space. The pros to profits and advertise your business this was no need for a licence, at a festival, or any event really. with the cons being that we were And as a great marketing gateway, restricted by the bar’s opening hours.” it also puts you in front of new customers. A pop-up can also help But, as Rachael explained, their business model has also evolved. anybody with a good idea bring it to market without the risk that “We’re now a bit of a pop-up paradox in that we have just taken accompanies a hefty investment on a premises. over the lease on a venue on East Market Street which was already Kyle Steel runs the successful Dockyard Social in Glasgow’s west licensed – so we’re changing the theme every three months,” she said. end, and is a host venue to 12 pop-ups, and Kyle, as a seasoned And if you’re a licensee that is looking to host a pop-up, getting pop-up pro, is a bit of an expert on the subject. I asked him for his some young entrepreneurs that are passionate about their potted history and what he considered to be the pros and cons of business poppingt up on your premises is a great way to reoperating a pop-up. He said, “We started out with a pop-up called vitalise your existing business and trade Said Rachael, “We were ‘Section 33’ in Glasgow almost four years to the day. Then we did lucky enough to get a good following after our Game of Thrones a week-long takeover of the old Govanhill baths in Glasgow. Then pop-up, and this brought a lot trade to the bar as well.” we went on to do another 8 to 10 pop-ups.”

We also asked Meryl Gilbert from Glasgow’s SWG3 if pop-ups He continued, “Some of the pros are that you’re not in a fixed were here to stay and she said. “The term has been played with location so you can be a lot more fluid when it comes to trends and overused, pus it now doesn’t really fit what pop-ups have by targeting different customers and demographics. The cons become. We now have more residencies in a permanent venue are it can be quite difficult to get a licence, although having said that give people the freedom to be experimental.” that, licensing at Glasgow City Council is extremely supportive of So there really are loads of opportunities for you to host a pop-up innovative operators, and I get the sense that they want a level or pop-up yourself as an extension of your business, and it seems of culture and innovation in hospitality and tourist industry. As that there’s room for all-comers at this pop-up party, especially if regards a permanent licence vs. the occasional licence, you need you are looking for a fresh challenge. to be more diligent by knowing every part of the beast. You’re Other pop-ups include Auchentoshan, currently operating a whisky having to constantly learn new fire exits and brief team on new pop in Glasgow, and Sualdo’s next to Chinaskis in Glasgow, and surroundings. For example, a bar and restaurant has a soft owner Fergus McVicar is also considering making it a permanent opening of two weeks, whereas with a pop-up all you maybe have pop-up site with an ever-changing offering. And if you’re looking is 45 minutes. “ for some creative inspiration, over the pond in Chicago (and when The Dockyard Social has since transitioned from purely popAmerica sneezes the UK usually always catches the cold), they ups to its fixed location with the 12 pop-up spaces it offers seem to go to town on themed pop-ups, like one based on the today, a response to growing demand. “We had a lot of requests American version of TV show, The Office, with themed drinks and from lots different styles of business,” said Kyle. So what about an office Olympics for its customers. n opportunities for licensees? “I’d say that it’s good for licensees DRAM AUGUST 2018 11

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incorporating the DRAM AWARDS 2018

ALL THE AWARD FINALISTS 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 and 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 - and for the first time in some categories there are five.

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 21st August - Good Luck to everyone involved.

www.scottishbarandpubawards.com

CALEDONIA INNS

GUIDE 23 YEARS OF CELEBRATING EXCELLENCE IN THE SCOTTISH LICENSED TRADE

DOG FRIENDLY PUB OF THE YEAR

THE FORTH INN Aberfoyle

ST LUKE’S Glasgow

THE STABLE BAR Edinburgh

SIBERIA VODKA BAR Aberdeen

THE WALLY DUG Edinburgh

CUSTOMER SERVICE AWARD

There and Back Again Hi there

JOHN CARRIGAN’S Blantyre

Linden here from The Pop Up Geeks and I am incredibly excited to announce that from Friday 3rd August – Sunday 28th October our new themed drinks experience ‘There and Back Again’ will be open for business and serving up drinks inspired by the works of J R.R Tolkien.

LION & THE UNICORN Stirling

No38 East Kilbride

THE OLD MILL INN Pitlochry

Our home in Edinburgh’s Arches will be transformed into a hole in the ground, but not a dirty, nasty, smelly hole, a hobbit-hole, and that means comfort. Make the most of the summer sun and enjoy our outdoor seating area where we’ll be paying homage to bilbo’s garden by growing our own cocktail ingredients. Or venture inside to find a wealth of nods to the vast works of Tolkien which will delight both fans of the films and hardcore lore geeks.

We’ll be offering a wide array of beers, wines, spirits and meads, alongside a huge selection of cocktails, some of which can only be accessed by those daring enough to partake in a game of Riddles…

After last year’s incredible fringe with Blood & Wine, we’re excited to bring Middle Earth to Edinburgh this year, offering a completely unique drinks experience. It’s going to be a festival to remember.

YOUNG ENTREPRENEUR OF THE YEAR

Find us in the Edinburgh Arches, 27 East Market Street, Edinburgh, EH88FS. Open from 12pm – Late, 7 days a week.

While all are welcome to our little Hobbit hole, we have a limited capacity and recommend booking in advance to avoid disappointment. Guests can secure their seats by heading to our website: www.thepopupgeeks.com/thereandbackagain Thank you for your time.

Linden Wilkinson The Pop Up Geeks www.thepopupgeeks.com

JODY BUCHAN & SAM BAXENDALE BUCH+BAX

RYAN BOWMAN The Alpen Lodge

The Pop-up Geeks RACHEL CARPENTER & LINDEN WILKINSON

CASUAL DINING AWARD

LORD OF THE ISLE Craobh Haven 14

DRAM AUGUST 2018

MONTPELIERS Edinburgh

THE SWAN INN Eaglesham

THE WEST HOUSE Dundee

SOCIAL RESPONSIBILTY & COMMUNITY AWARD

AKVA Edinburgh

BUZZWORKS Prestwick

DRIFTWOOD Glasgow

MANORVIEW Howwood

COCKTAIL BAR OF THE YEAR

ANGELS HOTEL Uddingston

THE PARLOUR Glasgow

SYGN Edinburgh

TIGERLILY Edinburgh

DRAM

MANAGER OF THE YEAR

AMY MAITLAND The West House

MATTHEW RONALD Blue Dog

Congratulations to all the finalists of the Scottish Bar & Pub Awards, from Ian and all the staff at Saltire Patisserie LTD

Bespoke supplier of quality bakery and pastry products to the Hospitality industry in Scotland.

CAROLINE WRIGHT Jinty McGuinty’s

Saltire Patisserie • Royal Highland Centre • Edinburgh EH28 8NB Direct Line: 0131 510 6616 • Mobile: 07920 808 916 DRAM AUGUST 2018 15

AWARD FOR SUCCESS

THE GEORGE HOTEL Inverary

MELDRUM COUNTRY HOTEL Oldmeldrum

THE DOWANS HOTEL Aberlour

UNDER THE STAIRS Edinburgh

APPRENTICE OF THE YEAR LUKE BRYANT Copper Blossom, Edinburgh

SANNI JOSEPH Pearce’s, Edinburgh

PATRYCJA OLSKA Finsbay Flatirons, Glasgow

FRANK DONNELLY, The Raven, Glasgow

LIAM KEMP Draffens, Dundee

ELLIE RAESIDE Candy Bar, Edinburgh

ANTHONY GALLANT Cornhill Castle Hotel, Biggar

SARAH NELSON Holyrood 9A, Edinburgh

KRIS ROSE Scotts, Troon

RICHARD JONES The Pear Tree, Edinburgh

ANASTASIA MOURGELA Hutchesons City Grill, Glasgow

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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 16

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Congratulations to the Buzzworks Group and wishing you the very best of luck with the categories you have been shortlisted in, which are very well deserved.

HOTEL BAR OF THE YEAR

BLACK IVY Edinburgh

DAKOTA BAR & GRILL Edinburgh Forth Bridge

OROCCO PIER HOTEL Edinburgh

ROYAL MACKINTOSH HOTEL Dunbar

WINE BY THE GLASS

KYLESKU HOTEL Kylesku

LA PETITE MORT Edinburgh

VRONI’S WINE BAR Glasgow

SEAMILL HYDRO HOTEL Seamill

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NEW BAR OF THE YEAR

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CHURCH ON THE HILL Glasgow

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BEER BAR OF THE YEAR

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MUSIC STRATEGY & PLAYLIST CURATION FOR BUSINESS

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COUNTRY PUB OF THE YEAR

THE HILLSIDE Montrose

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INN ON THE LOCH Lanark

SOUTERS INN Ayrshire

THE CITIZEN Glasgow

THE OUTSIDE INN THE RICCARTON INN Stirling Edinburgh

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JOHN CARRIGAN’S Blantyre

HAIG’S Penicuik

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THE MACALLAN DRAM AUGUST 2018 23

LICENSEE INTERVIEW BY JASON CADDY

T

atsuya Minagawa co-owns Craigellachie’s Highlander Inn with sleeping partner Innes Macpherson. Jason Caddy met with Tatsuya for a chin-wag over a coffee and a gander at his claim to fame: his Japanese whisky collection.

The always-busy Tatsuya Minagawa, 48, wishes he could be more like a flamingo once I tell him how this remarkable bird can stand on one leg and rest half of its body and brain while the other side remains awake. As co-owner of The Highlander Inn, he’s very much the face of this Craigellachie landmark bar and hotel, and sleeping partner Innes Macpherson is, he told me, happy to leave the day-today running of the hotel to Tatsuya. One of the first things that came up as we got down to business was turnover and the likelihood of him wanting to repeat his success by expanding to unit number 2.

But it seems that he has enough on his plate without contemplating a sequel to Highlander. He told me, “Turnover is increasing year on year and I don’t feel the need to open ‘Highlander 2’. We are doing well and I want to build on the success of what we’ve achieved so far. Although, I wish that I could be like that flamingo you talked about and be able to shut off one side of my brain because there’s always something to think about when you run a business and employ people.“ As one of its directors, Innes is now more heavily involved at the Spey Valley Brewery, and after chatting to Tatsuya for ten minutes it was plain to see how much he’s got to do. He was up and down dealing with everything he’s got to deal with on a daily basis, like deliveries and locals popping their heads in to say “hi”. Office manager Tracy was busy in the office, the cleaners were getting stuck into the hoovering and the man himself was busy coordinating deliveries as well as taking calls about his very first Spey Valley Brewery farm show in Cnoc.

The Highlander Inn is clean and welcoming and traditional in a way that is sympathetic to its surroundings. I think it’s to be applauded that it hasn’t had its heart ripped out by too modern a redesign.

As there were so many staff buzzing about we also talked about staff turnover in this industry and how retention and hospitality careers are dirty words, yet he remained characteristically philosophical about it like he is about most things. He explained, “The staff retention is the same as many businesses in this industry. This is not a big company, like Scottish Widows or something. On saying that my bar manager Billy has been here for four years and we have what you might call a non-verbal connection and that’s the way I like it. In my experience, a ‘do this, do that’ style of management doesn’t work, or falls on deaf ears. People have a brain. Let them find their own way.”

And so it came as no surprise to me that he’s also very relaxed about the prospect of leaving the place in the hands of his staff when he hotfoots it to Japan for a fortnight in a week’s time – a trip that he makes once a year. He says, “Japan is eight hours ahead so I don’t want to be contacted about every single issue. I want my staff to use their own initiative and breathing down their necks doesn’t encourage this, so it’s important that they feel confident enough to run the place in my absence.”

Tatsuya also told me that he tends to work in the office by day and in the whisky bar at night where he loves talking to customers, and

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he’s hardly torn over which he prefers. He said, “I work five days until 6pm and I have my head buried in spreadsheets in the daytime, but I much prefer to be behind the whisky bar, serving and chatting to all the customers from the Netherlands, Germany, South Africa – all over the world.”

Because The Highlander Inn was my penultimate port of call in a little junket that I happened to be doing for DRAM, including a spot of judging for the Scottish Bar & Pub Awards, I was able to talk to many people in the area before I met Tatsuya, all of whom knew him and none of whom had anything but praise for him. So I wasn’t surprised by how many people gatecrashed our interview, in the nicest possible way. Words like ‘legend’ and phrases like ‘a real character’ were bandied about. And Tatsuya is quick to allude to the fact that in a location like Craigellachie, “community is everything”.

BEST HIGHLAND WAY Yet Tatsuya Minagawa’s biggest claim to fame has spread far beyond this little Speyside village because, and according to the man himself, he’s the custodian of something rather special. “As far as I know,” he added modestly, “I have the largest collection of Japanese whisky in Scotland. The Highlander is a reasonably well-known establishment today and a business needs a USP. Our guests are global, attracted by our well-chosen, interesting whisky selection. People will travel for quality. We now have about 3oo whiskies but when we started, we only had about 50, like any pub in Elgin or Aberdeen, for example.“ He continued, “Just before I left Japan there was a downturn in whisky consumption in the country after the peak in ‘81 and ‘82 and Scotch whisky wasn’t popular. It was all bourbon. But that certainly isn’t the case today.”

So how did Tatsuya wind up in a small village in Scotland, some 5,662 miles from his native Japan? Said Tatsuya, “I’m from a small city in Japan called Yamagata that’s about half the size of Edinburgh.

I moved to Edinburgh 20 years ago when I was in my early 20s and I have always been into whisky and so I wanted to go to the whisky country. I planned to stay here for a year and I thought, wow, this is alright. A nice country.”

He continued, “Previous Highlander owner Duncan Elphick, who was Manager of the Craigellachie Hotel at the time, was looking for someone to run the hotel’s whisky bar with accommodation thrown in. (It’s just over the road from The Highlander.) This was 2003. As I was based in Edinburgh and loving it at the time working at M’s on King’s Stables Road, and as I’d been up here one or two times, I thought ‘no chance, too remote’. He managed to twist my arm and, DRAM AUGUST 2018 25

BEST HIGHLAND WAY LICENSEE INTERVIEW surprisingly, it was far far better than I thought. Two years later Duncan bought The Highlander with Innes, and I moved over here where I was offered a director’s position shortly afterwards.

Duncan decided to sell his share of the business to me and move on in 2015.”

And, being the son of a Sushi chef, hospitality is in Tatsuya’s blood.

He explained, “My late father was a sushi chef, and my mother, who’s still alive, also worked in the restaurant. I also have one sister. Both her and my mother are still in Japan.” But does he ever miss home? “A good friend is a good friend – even if I haven’t seen them in a year or two, so I don’t feel like I am missing out.”

Away from the job, Tatsuya keeps very fit by utilising the beautiful surroundings – but the needs of the business are never far away from his motoring mind. He explained, “I run six miles four times a week but no marathons and no competitions these days.

I get my best business ideas when I’m running and what a terrific backdrop for it.” And this is a man with plenty of modesty and ‘heart’ as well as what must be a healthy heart with all that running. He continued, “This business is successful because, as well as my ideas, I have heart, knowledge, passion, personality.

And a lot of luck!”

Tatsuya has also seen many changes in his time, which have shaped the business and its offering. He explained, “Ten years ago people’s expectations were ‘no expectations’, but today they have grown and so has our business offering. Because of the internet, everybody is going to get negative reviews from time to time. Some rooms in The Highlander are noisier, sometimes people have to wait a little longer for dinner when everybody arrives at 7.30pm because we have a small kitchen. So some negative feedback is fair enough.

But generally speaking, people detach from any negativity if the service is good, which it is.”

So what about the current business climate? I asked him. Any

challenges? He said, “Speyside is booming and of course we benefit from this. We are lucky to be surrounded by 50 great distilleries, fishing, and The Speyside Way. The Macallan has just opened a brand new distillery and all of this brings a ton of people flocking to this small village. It’s all good.”

In case you happen to be wondering, I was up in Speyside judging the Wm Grant Bar Apprentice for this year’s Scottish Bar & Pub Awards and, coincidentally, this is something that Tatsuya’s incredibly passionate about. He explained, “I took on a bar apprenticeship in Japan aged 18 and my father also did an apprenticeship in cheffing when he was that age. In Japan, the hospitality industry is taken far more seriously than it is here. I think things are changing in the UK though – albeit very slowly, but they’re changing nonetheless. The majority of people still mistakenly believe that two people making G&Ts will do it in exactly the same way or that there is zero art or flair to it.”

He continued, “I pride myself on the fact that many of the more professional bartenders use both Japanese techniques as well as Japanese tools behind the bar, and Japan remains one of the best places in the world to kickstart a career in this industry TATSUYA MINAGAWA because of a wide availability of apprenticeships. The same can be said of Hong Kong and Singapore.”

With his wife, who is also Japanese, also working in the hotel, The Highlander Inn is also a bit of a family affair. To a point. Said Tatsuya, “My wife works in housekeeping and also looks after the décor. I have a son of nine who loves football but has no interest whatsoever in following in my footsteps.”

I left Tatsuya and made my way to my final port of call on my trip, judging at the Glenfiddich Distillery with said Bar Apprentice candidates, and you’ll have to wait for the awards and our next issue for the outcome of that one. n

SPEYSIDE IS BOOMING AND OF COURSE WE BENEFIT FROM THIS. WE ARE LUCKY TO BE SURROUNDED BY 50 GREAT DISTILLERIES, FISHING AND THE SPEYSIDE WALK WAY

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Photos: John@John-Carey.com

42 West Register St, Edinburgh EH2 2AU

HAWKSMOOR DESIGN FOCUS

I

thought Hawksmoor sounded like the name of a mythical bird of prey until I Googled it and discovered that it's actually the surname of acclaimed English Architect Nicholas Hawksmoor.

He designed Oxford University, and when weighing up the architectural importance and majesty of the recently opened Hawksmoor restaurant and cocktail bar on Edinburgh's West Register Street, in the former Bank of Scotland headquarters, this place is equally as grand a design as those dreaming spires.

The property was acquired in 2014 by the Chris Stewart Group, who own the freehold, and the refurbishment has been on-going since then. It was a collaborative venture between the group's in-house team and interior designers, Macaulay Sinclair. Two key components of the design brief called for an ethical and sustainable approach to providing the highest quality interiors in the setting of one of the UK's most beautiful cities. And it follows seven successful openings across the rest of the country.

Said Hawksmoor co-owner Huw Gott, “The restaurant is in the main

BY JOCELYN O’KEEFE

hall of a beautiful old Art Deco bank, a Grade 1 listed ‘building of national importance’. We love doing restaurants in historic buildings and it’s a real honour to be able to do one in such a special building.”

He added, “Edinburgh is a great city, somewhere we’ve enjoyed spending time over the years and we’d like to spend more time here. Scotland is blessed with amazing natural produce.”

The 185-cover restaurant has been refurbished in sympathy with the building in order to retain and showcase the original features of the grand space. And I have to say there is nothing out of place about this design considering that many of the materials were reclaimed, but then, they had a fantastic canvas to work with.

Nina Tigonen, an interior designer at Macaulay Sinclair, said, “The site was already architecturally stunning before we even touched it.

With that in mind, and the usual approach of making Hawksmoor venues look completely at home in their space, it was important to us to incorporate as much of the original building into our design as possible, whilst maintaining our high standards. And this is what DRAM AUGUST 2018 27

DESIGN FOCUS Hawksmoor is all about – marrying its heritage with the building and location.”

I can only echo what Nina said because this is something that has been done exceptionally well. The contrast of the grand limestone pillars and oak panelling with the flooring that is made completely from sustainable wood with mismatching floorboards, some fading and covered with scratches, is wonderful.

But as well as the aesthetic, according to Huw Gott, comfort was also a major consideration. He said, “We want the restaurant to have a comfortable, lived-in feel.

The most important thing is that people who come will relax and really enjoy themselves while they’re with us, and I think it can be difficult to relax in a shiny brand-new feeling space. Using reclaimed materials from the era the building was built adds warmth and character and helps to tie everything together.”

In the centre of the space is what I can only describe as a house within a house (a large wooden structure that looks heavy enough to be oak) that serves several purposes. For example, the bar runs along the length of the face of it, there is a wine storage cupboard inside it and there is seating attached to the back. It also acts as a room divider, shielding the restaurant area and partially exposed kitchen from view as you walk in. This wooden structure was upcycled from a school and has lots of character in the form of dents and scratches, which contrasts with the brandnew upholstered bar stools that almost resemble barbershop chairs, and the bar is complete with a marble bar top.

Other original features that have been restored are the etched 28

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windows. Designed by Sadie McLellan, each represents a different industry area that the bank supported at the time. To celebrate this Scottish artist, Hawksmoor has named its private dining room after Sadie McLellan. This small corner of the restaurant has a large round table with large square window overhead that stands proudly above the rooftop. There are two more of these tables with overhead windows in the front left corner of the restaurant.

Around the other side of the bar is what feels more like the designated restaurant area. Incorporated into the wooden panelling along the back wall are three kitchen passes (aka serving hatches) that resemble old wooden train ticket offices. On the back of the bar structure, there are booth tables and there is fixed seating running along the walls as well as a mixture of round and rectangular tables in the middle of the space.

The upholstery is a mixture of dark red, brown and black and is a mixture of leather and velour.

The tables are upcycled wood, but some are finished with a golden table top.

Finally, Huw Gott added, “We wanted to create a restaurant that really looked and felt like it belonged in the building – like it has always been there. And for it to have a similar warmth and character to our other restaurants – a challenge in such a grand space. We have added new elements made from reclaimed materials of the same era. I love the fact that after decades of being closed off from view people are now able to come in and enjoy this special building again.”

As if the journey up North wasn't far enough for Hawksmoor, the team is now working towards the next opening, scheduled for New York! n

by

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DRAM AUGUST 2018 29

7-8 Queensferry Street Edinburgh EH2 4PA

VESTA

DESIGN FOCUS

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D

BY JASON CADDY

avid Hall brings his professional touch to new bar and restaurant, VESTA, on Edinburgh’s Queensferry Street, honed from years leading teams in the city’s Tigerlily and Innis & Gunn Beer Kitchens. The former Home by Maison Bleue at 7-8 Queensferry Street is now an oasis of green, has a 50 per cent vegan menu and marks David’s first stand-alone venture. Vesta runs in partnership with Social Bite, an initiative to end homelessness in Scotland.

The name Vesta, the Roman Goddess of hearth, home and family, and brainchild of wife Tessa, underpins the whole ethos of the design, right down to being the le motif on the menu design. Architects on the project were Guy Morgan and Ross Stewart of Morgan McDonnell, with interiors by Anna Barr of Anna Barr Interiors, but all with input from David the whole way along.

So when did the project first draw breath?

David explained, “After I left Innis & Gunn I was looking for my next move and Home by Maison Bleue came up because previous owner Dean was looking to move on. I investigated it and put a plan in place that I presented to the Social Bite board, with whom I have partnered with, but it’s a stand alone business.”

He continued, “David Wither is on the board of Social Bite, so he was able to join the dots for me. I then discussed my business plan with Guy Morgan and he came up with many of the design considerations, like the bar facing out onto the street for passers by to get a full frontal of what’s on offer as well as opening up the kitchen for theatre visual for our customers, for example. Guy and Ross dealt with stuff like the pillars and the colour palette whereas Anna came in with the layers and the softer, finishing touches, like plants and cushions”.

Ross Stewart told DRAM, “ David wanted to create a restaurant and bar space that connected with the idea of ‘field to table’ with a lot of plants and foliage but we also incorporated natural forms into the design taking inspiration from bees as pollinators with hexagonal tiles and plant forms in the timber screens.

We also introduced a fresh and vibrant colour palette throughout and played with the idea of a kitchen garden with a ‘greenhouse’ booth which adds interest and breaks up the space. Overall we wanted the space to feel warm and inviting and by creating a more defined bar area we’ve added more varied activity to the space giving it a more fun, relaxed atmosphere. The kitchen is more open to the restaurant now adding drama and interest but also brings together the notion that the kitchen is the heart of the home with Vesta being the goddess of hearth, home and family.”

The day I visited, VESTA had only been opened a few days and was packing them in, so much so that it made capturing some photography pretty tricky.

The

green colour scheme in its varying hues dominates on the outside and inside, and once inside, to your right is the bar parallel with the big pain glass window facing out onto the street. Then, back at the front door for the purposes of reorienting you in your mind’s eye , the rest of the space is ahead of you. It contains a mixture of natural wood tables (that may or may not get one more coat of varnish.

I think they look great as they are) and a miscellaneous collection of chairs of various colours and styles, a look of which I’m also a fan. To the right handside of this main body of the kirk, which also has its own self-contained booth, wall-mounted tan faux leather banquette seating above which is stone cladding, and and a private dining area cordoned off by a gate made of metal and stained oak, is the open kitchen, neatly tucked in behind the bar.

IMHO, design highlights were the bar, with light wooden bar top, complete with metal back bar that has been painted a darker, more racing-type green in contrast to the lighter green hexagonal tiles that clad the front of the bar. I also like the self-contained booth which looks like a little greenhouse minus the glass.

It’s decorated with lots of little unusual design touches, like wooden chopping boards and spatulas and more plants.

Above the ‘window’ on the kitchen are more green shelves, like the ones that make up the structure of the bar. They house various sizes of pots. Opposite the bar is a tan leather banquette (complete with view of the top of Edinburgh Castle from a certain vantage point) and above which hang copper pots and plants. I was also drawn to the back of the space and the private dining area and that big gate that was open when I visited. This area also boasts a ‘ceiling of light’ and material wicker bowls hanging on the wall that look a little like sombreros.

Social Bite’s input and influence is all bound up in the name VESTA as well as in the bar’s aim to help rid Scotland of homeless. Said David, “We thought the name really summed up our wish to create a VESTA family. There are three main areas that we are working with Social Bite on: pay it forward, where customers can elect to pay forward for meals for the less fortunate, plus every Monday between 3 and 5pm we shut the restaurant and welcome in the homeless. There’s also a social worker in the restaurant. We’re also planning to employ people who have come through the Social Bite training academy for candidates that are wanting to train to be chefs etc.”

He continued, “It’s an opportunity for my own business as well as working with a fantastic cause and there’s a lot of love and affection in Scotland for Social Bite and it’s definitely a USP. For me as an operator, it’s great food and service and giving back and helping and the design was of course integral to all of that.” n DRAM AUGUST 2018 31

Unit 14 Bridgewater Shopping Centre Erskine PA8 7AA

BRACKEN DESIGN FOCUS

B

racken is a fern that spreads pretty quickly in woods and on hills, and one quick swatch around the stowed out SKB Inns’ refurbished bar and restaurant of the same name tells me that news travels even faster when a beloved bar gets the biggest facelift of its life.

It’s in Erskine’s Bridgewater Shopping Centre, and GM Nicola Shae turned out to be quite the authority on the building’s history as she kindly walked me round the finished result. Said Nicola, “I worked here 15 years ago when it was an Eagle Taverns pub, and in that time it’s been named The Bridgewater Tavern, Jades, The Whuppity Scourie, before it returned to being called The Bridgewater Tavern again, directly before it was Bracken.”

Despite being a real head-to-toe job, the design’s been immensely well received by all the regulars. Says Nicola, “Even though this has been the most extensive décor refurbishment in the bar’s history , the locals have really embraced it. All you need to do

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BY JASON CADDY

is take a look at our Facebook page - it’s loaded with positive comments from customers. There weren’t that many structural changes apart from some pillars that we added to separate the bar from the restaurant – oh, and we also added plants to the shelf right across the the bar, because many pints have been knocked off of that shelf over the years and, as the bar’s a raised area, it’s quite a big drop over the other side!”

According to the builder on the project, Matthew Wallace, live plants aren’t something that he has to factor in to many builds/ refurbishments of the same ilk. He said, “The use of live plants was unusual, but the rest of the build was pretty standard and went fairly smoothly, and this came about because I had such a great team of people on board. In terms of the structural changes, there were the new pillars to add as well as some minor alterations to the stair layout, but the rest was a standard ‘strip it back and refit it’ job”

“ Delighted to be working on

Now for the bit where I take you through the venue illustrating the design highlights. But just before I do, you should also know that the function space (and that used to be a hairdressers and a bookies) is getting some finishing touches right now and is yet to open. The minute I walked in to Bracken I was impressed at the size of the place (and at that point I wasn’t even aware of the function suite) and all the plants, which are, of course, bracken ferns. Such a profusion of them made me think that it was probably healthier inside than outside.

To the right as you enter is the restaurant area, which has the most simplistic design of all and a lower ceiling than the bar, with grey-ish wooden floors (that actually run throughout) and slate grey marbletop tables, paired with grey tartan and plum coloured chairs. The maitre d’ desk is clad in wooden blocks on its customer-facing side (actually tiles with a tongue and groove that snap together to create the facing) and these wooden blocks are also in the design

multiple SK&B Inn’s design projects, including my most recent project with the refurbishment of Bracken

”

Ruth Smith Interior Designer 07391095078 DRAM AUGUST 2018 33

DESIGN FOCUS DNA of the main bar area that is directly ahead of you as you enter. Walking through into it, the bar is on a raised area on the right hand-side, and all around it are various types of seating, like tall ‘posing’ tables and stools, banquette seating in the same grey tartan, as well as some crushed velvet statement pieces. Most of these are boxy in design and kind of isolate the sitter. There’s also a throne-like one in the far corner of the bar, as you enter.

Designer Ruth Smith explained, “We wanted some statement pieces to contrast with the rustic colour scheme and all the tartan and wood and slate and rope (the lighting hangs from the ceiling on thick and twisted rope) and these chairs are it!” I also asked Ruth for her favourite part of the design She said, “I think it has to be the ferns because as well as really lifting the design, it also acted a natural contrast between areas, like between the restaurant and the bar as well a between all the other sections in the bar.”

I have to agree with Ruth on all the bracken. It’s lovely. I also like the rope lighting and the ‘Jenga’-style (that game where you balance blocks of wood on top of each other until the tower topples over) wooden block towers that she referred to, and which are 34

DRAM AUGUST 2018

dotted about the walls and excellently used as both partitions as well as ornamentally, with the odd splash of paint on them that ties in with the other colours that have been used on the walls, like grey and purple, likewise the blue gloss paint on much of the woodwork. These wooden blocks also make up the back bar, which also has blue opaque glass ‘nooks’ and clear glass shelves making up the gantry. The bar top is grey painted wood and the front of the bar is clad with a narrow stack of slate tiles in grey, bleeding in to the occasional bout of brown and fawn. Above the bar are silver metal glassware racks and pendant lights that look like metal flowers with exposed filament bulb centres.

GM Nicola also told me that they have quite a few forward bookings for the function suite, the first of which are for the end of August. She even gave me a sneak peak. It’s a lot bigger than I imagined, boasting grey painted walls, similar tartan banquette seating along the walls (in shades of pink and purple) and a bar in the corner, with a beige marble top that glistened in the light.

All in all, Bracken is a design triumph, and I think the regulars will continue voting with their feet well after all the original bracken plants have wilted and been replaced by new ones. Or fake ones! n

@dramscotland

SUE SAYS

/dram.scotland

I

t’s actually been really nice to step from the day-to-day editing of the magazine and concentrate on getting out and about and seeing places – new and familiar. Of course it is that time of year when it is all about visiting places that have been recommended by customers who have voted in the Scottish Bar and Pub Awards. My visit usually comes after the votes, and the mystery visits, particularly so when it is a close run thing. I have been blown away by a few places, and left disappointed by others. But what comes across time and time again is the meet and greet.

That initial first ‘Hello’ really is crucial. Getting it right can make all the difference, especially when it is so competitive out there.

I also managed to fit in a visit to London town, staying at the Rosewood Hotel and meeting up with the fabulous Michael Bonsor, who really is a legend in hospitality. What struck me was the grace of all the staff, it was more than good service, it was good manners too. As for the waiting staff in its Scarfes Bar, they zipped across the floor serving, picking up, and chatting at incredible speed. I could have watched their efficiency all night! Edinburgh really could do with a hotel like this – there’s not anything like it at the moment.

I was speaking with some Dutch tourists the other day, who unfortunately were lamenting the service they had had in a few hotels. Their main complaint was waiting staff who were too busy talking to each other to actually pay attention to the guests... and the ensuing failure to take the right order. This was their first visit here in 20 years. I have a feeling it will be another 20 before they return! The good news is that tourism figures over all are up – we had a record year last year in fact, and it looks like it will be a bumper season this year too. But we do certainly need to up our game if we want to keep these figures growing.

Does the City Council in Glasgow have any idea what to do with refuse. It seems not. After a period which was supposed to be a trial, they have now introduced new measures. Refuse cannot be left out on the street at night, it has to be contained within you premises, and delivered outside between 9am and 10am. Perhaps they could meet the bill for the extra time that licensees will have to pay staff in order to comply – no doubt the mice will be rubbing their wee paws, particularly in Finnieston.

The Scottish government has had 10 years to come up with the new refresher exam for Personal Licence Holders. After holding them for 10 years, they now have to sit the same refresher exam they sat five years ago, and are having to pay for the privilege of doing so. They have to do this and get the paperwork into licensing boards, who then have to return it, or they could find yourself without a licence! Why on earth can the powers that be just extend the current licences for a further year so that the government can get their house in order, and spare licensees the needless expense!

Lawyers are concerned, clerks are concerned and no fee has been set. It’s a nightmare for all concerned. This issue sits squarely at Peter Reid’s door. So here’s hoping he sorts it out and fast.

Last year just after the awards I headed to Dufftown for The Glenfiddich Festival Experiment – it certainly was an experiment for me, as those that know me I am not the biggest fan of festivals.

Needless to say I had great time and so did everyone else... the good news it is back for this year - The Glenfiddich Festival Experiment #2 will take place in September (9th –11thSeptember) at the Distillery, and this time instead of only 350 guests – more than 800 are being invited.

The two-day festival includes a great line-up of music acts, with Razorlight and Example taking to the main stage, as well as last year’s crowd favourites Twin Atlantic making a return. However unfortunately I won’t be returning... this time I think I will leave it to my younger team members who are more used to partying through the night!

On my recent judging we stayed at the Eddrachillies Hotel, it wasn’t up for any awards, but if there was an award for ‘nice touch’, it would win it. On arrival they invited us to a complimentary afternoon tea. As you can see it was a lovely spread.

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 Jocelyn O’Keefe • Advertising Syliva Forsyth • Commercial Consultant Lynn Kelly • Production Lorraine Gourlay, Dougie Wagstaff • 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 2018. Printed by Stephens & George Print Group.

DRAM AUGUST 2018 35

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26/08/2016 13:12

A new General Manager is heading up the team at Apex City Quay Hotel & Spa in Dundee.

Experienced hotelier, Ronnie MacKay, will lead the team at the four-star hotel in the heart of the city. Ronnie, who is originally from Glasgow, will oversee operations at the 151-bed hotel, which recently received a multi-million-pound refit and boasts the award-winning Yu Spa as well as a swimming pool, fitness suite and dedicated events space.With more than 30 years’ experience in the industry, Ronnie has worked in operations and general management in properties across the UK, most recently as Regional Managing Director for Macdonald Hotels and Resorts, looking after its hotels across the central belt of Scotland.

ROUNDUP David Macdonald, right, who served as a police officer in Scotland for 30 years and has represented Police Scotland at Strategic Level Partnerships working closely with licensed trade bodies, Local Authorities and other stakeholders has been appointed to the Independent Complaints Panel for Alcohol Marketing. The other appointments are Rosalie Weetman, Angela McNab and Jon Collins.

Matt Billinghurst has joined William Grant & Sons UK as Commercial Director UK & Ireland. The appointment has been made following an extensive search process as a result of a number of significant internal moves which saw Neil Barker take on the role of Managing Director of UK & Ireland and Rita Greenwood promoted to Managing Director of Europe, Middle East & Africa (EMEA) in late 2017. Matt joins from PepsiCo, where he previously held the role of Tesco Sales Director.

Trump Turnberry has made two key appointments, promoting team members who have a combined 17 years’ experience at the leading hotel.

Scott Anderson is now Director of Operations at Trump Turnberry, with Caroline Kennedy now Grand Tea Lounge Bar and Manager.

Scott will oversee all of the hotel’s operational departments which incorporates room management, front office and concierge, housekeeping, food and beverage as well as service and stewarding.

Scott will also manage five of the hotel’s most senior team members across spa, F&B, reservations and events and room management.

Since joining the hotel as Head Waiter in 2005, Scott has become an integral part of the F&B offering, working with the hotel’s exceptional chefs and front of house team.

Caroline will manage the hotel’s celebrated bar and lounge, famous for being the heart of Trump Turnberry and for its afternoon teas, including the speciality Turnberry blend tea infused with Hendricks’. Caroline, too, has a long history with Trump Turnberry, having first worked with the hotel in 2012.

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