DRAM 339

DRAM DRINKS RETAILING AND MARKETING

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@dramscotland

DRAM MAGAZINE ISSN 1470-241X December 2018

/dram.scotland

LIVERPOOL GIN SIGN UP RANGERS SANDY FRASER INTERVIEW • OLD SCHOOLHOUSE • JACQUES

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DRAM DRINKS RETAILING AND MARKETING

WELCOME

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elcome to the December edition of Dram –and what a year it’s been for the trade. If it’s all been a blur for you, however, then why not read our review of 2018 on page 12.

The tree outside of Balmaha’s Oak Tree Inn has acquired a few more rings since I last interviewed owner Sandy Fraser back in 2011, so I thought it was high time for a catch-up. Read all about what Sandy, together with son and business partner Stuart, had to say on page 16.

CONTENTS December

2018

FEATURES

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We’ve got three design features for you to get your teeth into this month. Belhaven treated The Old Schoolhouse on Glasgow’s Woodlands Road to a refurbishment (page 20), while the city welcomed two new additions to its barscape: Brel’s wee brother, Jacques, on Argyle Street, in Finnieston (page 24), and The Bell Jar on Dixon Avenue on the south side of the city, from trio behind The Sparkle Horse in Partick (page 22).

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We’ve also got some fun festive drinks facts and figures on page 14, and you can read all about this month’s cover story in Brand News on page 6.

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REVIEW OF THE YEAR

From rates, new bars, to wedding bells, here are our 2018 picks.

FESTIVE FACTS

Fun facts and figures about seasonal tipples.

LICENSEE INTERVIEW

The Oak Tree Inn’s Sandy Fraser.

DESIGN FEATURES:

The Old Schoolhouse, The Bell Jar and Jacques.

Happy holidays and see you all next year.

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

REGULARS

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@dramscotland

/dram.scotland

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NEWS

All the news from around the trade.

BRAND NEWS

The latest brand news.

SUE SAYS

Find out what Susan Young has to say.

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AMERICAN TEPPANYAKI RESTAURANT CHAIN BENIHANA SET TO OPEN IN GLASGOW US Teppanyaki restaurant chain Benihana will open its first Scottish restaurant on Glasgow’s West Nile Street, between Gordon Street and Drury Lane, in early 2019. It’s the first new UK restaurant opening for the company in more than 20 years.

The chain say the new 100-cover venue will feature new aesthetics for the company with a minimal palette and authentic materials complemented by ‘luxurious Japanese aesthetics’, such as

charred timber detailing and anime wall graphics. It will feature nine teppan tables where guests can experience a fast-paced performance of chopping and juggling by their own personal chef. The chain also celebrates its 55th anniversary next year, and the Glasgow opening will complement the chain’s three existing restaurants in London (Piccadilly, Chelsea, and St Paul’s), as well as the established 16 additional international restaurants across Europe.

Apres ski themed pop up for St Andrews Mardal Ltd, owners and operators of The Adamson Restaurant and Bar on 127 South Street, St Andrews, has acquired the unit next door. They plan to refurbish and open as a restaurant called Adamson & Co in February 2019. In the meantime, they are opening St Andrew’s first pop-up bar in the unit, an alpine-themed pop-up and apres ski bar called The Adamson Ski Lodge. Julie Lewis, Managing Director of The Adamson, told DRAM, “We’re very excited about both projects and opening St Andrews’ first pop-up. It’s ski-lodge themed, like skis with shots on, and it’ll also be decked out like an Alpine lodge – complete with faux furs, fairy lights and skis. All the luxuries of a Winter Lodge bascially. Once the pop-up closes we’ll start the refurbishment of the unit into Adamson & Co, which will have a soft-green theme, with lots of big booths and tables that can be joined together for large parties. This will mainly be concerned with breakfast, lunch and private dining.”

Did you know?

Mr Wu’s Disco Kitchen, a pan-Asian food, cocktail and disco bar, has opened at 87 Kilmarnock Road in Glasgow in the former Hickory Steakhouse. Inside are ping pong and pool tables plus retro arcade machines.

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DRAM DECEMBER 2018

TURNING UP THE HEAT IN THE KITCHIN Michelin-starred chef Tom Kitchin, wife Michaela and business partner Dominic Jack of Castle Terrace are now the proud owners of a brand new Edinburgh Bruntsfield Place restaurant named Southside Scran.

The neighbourhood bistro’s menu, says the restaurant, will incorporate the best of Scotland’s produce, with nods to French cuisine – a passion for Tom, but the restaurant will also feature an open rotisserie in the middle of the open-plan dining room.

Southside Scran joins the stable of the Kitchin Group’s other Edinburgh restaurants, The Kitchin in Leith, Castle Terrace, and The Scran & Scallie in Stockbridge.

Said Tom, “Over the years we have often been asked when we’re going to open a restaurant in the south side of Edinburgh. Bruntsfield is very charming and it just felt like the right place for us to create a neighbourhood restaurant where people can enjoy a meal with their family and friends,” He continued, “The open rotisserie has long been a dream of ours and we can’t wait to showcase new dishes and ways of cooking with Scotland’s incredible produce.”

TWO NEW BARS FOR BODA Anna and Mike Christopherson, aka Boda Swedish Bars and Restaurant Group, have acquired two new leases in Edinburgh, Harry’s Bar on Randolph Place, and Southside on Buccleuch Street, now called Sofi’s Southside.

They were acquired in November and October respectively. This

brings the total number of bars in their portfolio to eight. Anna told DRAM, “We’ve already made a few changes to Harry’s Bar, like focussing on staff training.

There’s more of a focus on late night trading and cocktails We’re going down the cafe-bar route with Sofi’s Southside, which is still very much a work-in-progress.”

NEWS NEW OWNERS AT CATHEDRAL HOUSE

LOCK 27 RE-OPENS Glasgow’s Lock 27, at the top of Crow Road in Anniesland, has new operators.

The bar and restaurant, a Belhaven lease, has just reopened after an extensive refurbishment. Chris Allen one of the directors behind the move told DRAM, “It’s obvious from the phenomenal reaction we’ve had on social media that Lock 27 is a bar that’s close to Glaswegian’s hearts.

Some of the videos we have posted have in excess of 5000 views and we’re averaging about 1000 Likes a post.

Said Chris, “Interior-wise we’ve taken it back to brick and moved the bar from the middle of the space to the back wall. We’ve also installed bi-folding doors that look out onto the canal. The rest of the décor I’d describe as being a contemporary mix of soft furnishings, hard floors and carpeted areas.

There’s also a dual aspect log burner. The kitchen won’t be ready until mid-January though. It is taking longer than we thought because what was there was really quite antiquated and we’re fully re-equipping it.”

EMBARGO GLASGOW A new bar-restaurant called Embargo has opened at 77 Byres Road in Glasgow, on the site of the former Gumbo, which closed its door last month after five years of trading.

Embargo bills itself as a ‘trendy Pacific bar’ promising Pacific Cocktails, market-fresh small plates, Australasian wines, craft beer and awesome vibes from their DJ from 6pm.

DUNFERMLINE GETS FIRST STREATERY Dhaneswhar Prasad has opened a new 100-cover Indian ‘streatery’ and cocktail bar in Dunfermline called Dhoom which offers tapas-style street food from all regions of India.

It is the first of its kind for Fife and was opened by opened by Provost Jim Leishman.

Husband and wife team Shane and Laura McKenzie have bought over the freehold of Glasgow’s Cathedral House from Trust Inns and have just re-opened it. Laura told DRAM, “The building was so neglected that it really really needed some attention. I haven’t dared calculate the full spend yet, but what I do know is that we’ve spent £10k per room on the refurbishment of three guest bedrooms – there are eight in total. We also refurbished the events space and the bar, to give it a more contemporary but classic feel.” Before taking on Cathedral House, Shane and Laura owned and operated a boutique B&B in the Park area of Glasgow for six years called 15 Glasgow, for which Laura won a Sir Terence Conran Interior Design Award.

EVERY DOG HAS ITS DAY Quiet Man Taverns, aka brothers Daniel and Finbarr McNally, have taken over The Dogs restaurant in Edinburgh and renamed it The Perch.

It has had a £120,000, sixweek refurbishment, with the total number of covers being increased to 68, while there’s also a 20-cover private dining room.

Daniel said, “The Dogs was a well-known restaurant in town for a long time but we are excited about what the future holds for The Perch. I’m confident the public will like the new look and more importantly the food. We are offering modern Scottish food at a reasonable price, food that people can relate to that won’t break the bank.”

All 13 existing staff members

were retained, with five new recruits joining the team.

The McNallys have owned The Kilted Pig on Colinton Road for 10 years and have owned the Scotsman Lounge at the top of Cockburn Street since 2015.

NEW PLAN FOR SALTMARKET Glasgow City Council has confirmed that Jamie McCallum of Bonjour Ltd, has lodged plans to transform the former Lampost Bar, at 37 Saltmarket, into a late-night licensed venue for performance, arts and events for the LGBTQ+ (lesbian, gay, bisexual, transgender,

questioning and other sexual identities) community. If they get the green light, the club will have a license for the hours of 7pm to 3am, seven days a week. Outwith these hours it’s proposed that the club is used as a meeting space for charities and groups.

DRAM DECEMBER 2018 5

25ML TIA MARIA

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25ML VODKA

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2 5 M L S H OT OF ESPRESSO

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5ML SUGAR SY RU P

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DRAM DECEMBER 2018

n i e t v u i p L TIA ESPRESSO M A RT I N I

BRAND NEWS Gin

TANQUERAY’S NEW GLOBAL CAMPAIGN PUTS TASTE AT THE FOREFRONT

RANGERS JOIN UP WITH LIVERPOOL GIN

Tanqueray’s new multi-million-pound global campaign “Unmistakably Tanqueray” aims to bring the conversation back to taste and the unmistakable flavour of its gins – and showcase a message that Tanqueray’s flavour is so distinctive and perfectly crafted that you don’t even need to see the green bottle to know that you are drinking Tanqueray gin, says the company.

The artwork featuring blindfolded models with a Tanqueray and tonic in hand, will be the showcased on OOH, print and digital around the world.

Global Head of Tanqueray, D-J Hageman, said, “As the world of gin continues to grow, it is getting ever more confusing about which one to choose. We want to bring the conversation back to what really matters – taste.”

Tanqueray Master Distiller, Terry Fraser added, “At Tanqueray we are driven by quality, with only one in ten of all botanicals received at the distillery having the superiority and characteristics to go into Tanqueray.”

Liverpool Gin has become Rangers Official Gin Partner. The partnership means Liverpool Gin, owned by Halewood Wines & Spirits, will be made available throughout all of the match day hospitality bars at Ibrox Stadium. It will also see Liverpool Gin branding displayed on the stadium’s two giant match screens, as well as throughout Bar72 in the Govan Stand.

A specially labelled ‘Rangers Gin’ version will be created as a gift for Steven Gerrard, who grew up in the Huyton area of Liverpool close to where the organic gin is distilled, and his management team to present to opponents after Europa League games.

Liverpool Gin is blended with organic hand-picked botanicals and grain spirit, and made from the finest ingredients from the quayside including juniper berries, coriander, angelica roots and citrus fruits. This results in an excellently balanced yet complex gin.

NELSON’S GIN LAUNCHES WORLD’S FIRST TIMUR GIN Nelson’s Gin has made timur the showcase botanical within its latest product, Timur Gin​, which is the first gin of its kind on the market, say the company.

The timur pepper, grown and consciously sourced in Nepal was recently named by Michelin inspectors as one of the top food trends for 2018. Nelson’s Timur Gin uses the pepper in oil form, with approximately 12ml of timur oil per batch of 250 bottles, as the flavour must be delicately blended with other botanicals to create a distinct, smooth and original taste.

Former chef Neil Harrison, the founder of Nelson’s Gin, said, “We wanted to use something that is totally different, unique and up-and-coming, and the timur pepper certainly fits the bill.

It’s an ingredient that most people are unfamiliar with but we hope to change that with the launch of our new product.”

Vodka ISLE OF SKYE DISTILLERS LAUNCHES MISTY ISLE VODKA A Portree-based distillery has launched the first vodka to be produced on the Isle of Skye. Misty Isle Vodka is the newest member of the premium spirit family from Isle of Skye Distillers, and, say the company, the first vodka to be distilled on the island. Triple-distilled in small batches at 40% ABV, Misty Isle Vodka is crafted with crystal clear waters drawn from the Storr Lochs, just three miles from the distillery.

Alistair Wilson, Managing Director at Isle of Skye Distillers, said, “It has been our ambition to create Skye’s very first vodka since we founded the distillery almost three years ago, and we’re delighted to announce its release.”

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BRAND NEWS Whisky

GLENGOYNE DISTILLERY LAUNCHES TEAPOT DRAM BATCH NO. 006

BODA’S ANNA CHRISTOPHERSON WINS JIM BEAM CLASS OF 2018

Glengoyne has announced the release of the Teapot Dram Batch No. 006.

Katy Macanna, Brand Manager for Glengoyne, said, “The Teapot Dram is a firm favourite amongst Glengoyne fans, and we’re delighted to share the latest release in the series.

We’re incredibly proud of our history here at Glengoyne, and that’s why we continue to craft our whisky in the same unhurried way as we have done for more than 185 years. Our team is a vital part of that history, and the Teapot Dram series helps to tell the story of one of our old and most treasured distillery traditions.”

The sixth release in the Teapot Dram series, Batch No. 006 is matured in first fill Oloroso sherry oak casks and has a natural, rich amber hue and notes of cinnamon, marzipan and cloves.

Bottled un-chillfiltered at cask strength, 2772 bottles of Teapot Dram Batch No. 006 are available to purchase exclusively from the Glengoyne Distillery shop and online at www.glengoyne.com.

Anna Christopherson from Edinburgh’s Boda Swedish Bar and Restaurant Group is the winner of UK bartender engagement programme, ‘Jim Beam Presents: Class of 2018’ thanks to her impressive entry submission, summer of creative activations and quality of serve, in addition to delivering outstanding sales results.

Jim Beam officially welcomed Anna to the Jim Beam family on a recent trip to Tokyo, Japan – the home of the Highball.

Said Anna,“Winning this competition is a huge deal for me and for the everyone working in the Boda Bars. Not only do I love Bourbon but to be able to visit Tokyo will be very inspiring, since they seem to drink bourbon and whisky in so many different ways in Japan. I can’t wait to get lots of new ideas that we can bring back to the Boda Bars. As soon as I attended Jim Beam’s Class of 2018 programme and heard about the competition I knew I wanted to enter. Introducing the Jim Beam Highball serve to Boda bars has been lots of fun and allowed me to get very creative with the serve. I am absolutely over the moon to have won.”

Rum

Cider

SPYTAIL GINGER RUM LAUNCHES ACROSS THE UK

CIDER MILL LAUNCHES MALLETS

Spytail Ginger Rum is now available across the UK in an updated bottle, celebrating the intrigue and mystery of French underwater exploration. Owned by spirits merchants, Biggar & Leith and distributed in the UK by When We Are Giants, Spytail is based on a 19th Century French recipe of infusing fresh ginger and spices in Cognac barrels.

The bottle is heavily embossed with a submarine port-hole as well as the latitude and longitude that give a nod to Jules Vernes’ final resting place in France. The red, white and navy blue label, based on the French Tricolor flag, is adorned with a mythical fish and barrel. The heavy stopper is crafted from metal and embossed with the words “Voyages Extraordinaires” – a nod to deepsea exploration.

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DRAM DECEMBER 2018

The Showering Cider Mill has launched Mallets, a new premium cider brand.

Mallets plan trial opportunities, building consumer awareness and driving sales in 2019, plus extensive national advertising campaigns with on-trade support.

Matthew Showering, Managing Director, The Showering Cider Mill, said, “Since buying back the cider mill from C&C late in 2016, we now have one of the biggest and best cider producing plants. We are using capability to produce the best cider in the world and are thrilled we’re already seeing the success of Mallets in our test market with rate of sale outweighing dominant cider brands at a rate of four to one.”

’ r o R e u h t n a d G THE

F I RE

SMOOTH LIKE JACK

WITH A FIERY FINISH

DON’T GET BURNED. DRINK RESPONSIBLY. JACK DANIEL’S AND TENNESSEE FIRE ARE TRADEMARKS. ©2018 JACK DANIEL’S. WHISKEY SPECIALTY, 35% ALC/VOL. (70 PROOF). JACK DANIEL DISTILLERY, LYNCHBURG, TENNESSEE.

DRAM DECEMBER 2018 9

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

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DRAM DECEMBER 2018

BEST BAR NONE AWARDS Glasgow’s Grand Central Hotel provided the venue for last month’s Best Bar None Awards. Now in its 14th year, it was great to see so many operators investing in the safety of their businesses and tackling anti-social behaviour by getting involved in the initiative. Here are some pictures from the evening, which included a threecourse dinner and key speeches from sponsors and Best Bar None outlining its many successes.

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REVIEW OF THE YEAR 2018 Surely it can’t be that time of year again? Yes it’s time for us to take a look at this year’s stand-out moments in our review of the year 2018.

WHAT YOUR CUSTOMERS WANT Research revealed at the Scottish Tourism Alliance Conference

by Peter Martin, Vice President of CGA Peach, showed that good experiences top the list of what customers want. Of the people surveyed, 81% said that experience was the most important factor, with service coming in at 72%, value at 69% and food quality at 63%.

Wedding bells rang over the summer months when John Burns of Glasgow’s Bloc+ on Bath Street tied the knot in May with Kiran Dulai in Santorini, Greece. Kiran wore a traditional Indian Sari, while John donned the traditional

Scottish kilt. A matter of weeks later, Emma Tomkins married Andy MacSweeen in Glasgow, with Tunnock’s teacake buses providing one of the biggest talking points. Emma is the daughter of Glasgow restaurateur, Alan Tomkins.

POP-UPS Pop-ups, this was als o the year when popups almost became mainstream. And it was only really quirky ones that stood out as epitomised by the likes of The PopUp Geeks, aka Racha el Carpenter and Linden Wilkinson, win ners of our Young Entrepreneur of the Year Award at this year’s Scottish Bar and Pub Awards.

, GO AWAY! RATES, RATES

y continues ay. Our industr t isn’t going aw jus able value te ue ra iss es s se te The ra by a tax that ed er m m k McKay ha re y De irl to get unfa ance Minister p (15.8% er. Scottish Fin ca ov rn ion tu at on infl d s se ba 12.5 plu tober that the t UKHospitality announced in Oc e until 2022, bu inu nt co uld wo jobs if the of hospitality in cash terms) uld cost 10% co equate to it uld at wo th is s Th believe inues to 2020. nt co y matically pla to of au e ’t current stat s. The cap isn for under 00 Scottish job ,0 ed pli 20 ap an th be e to or m it has . sed premises – aid to £180.000 applied to licen is limits overall Th . y. tr aid us e at ind st e th g the EU rules on tes are cripplin sees feel that ra But many licen

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DRAM DECEMBER 2018

A GEM OF A DESIGN We’ve covered a lot of refurbishments and new bars this year as per usual, with a few standing out as real gems. Buzzworks’ Scotts Port Edgar, South Queensferry, marking the Ayrshirebased company’s first foray into the east, is an absolute belter.

What Colin, Kenny and Alison Blair have done here is as stunning as the views out over the Firth of Forth, bridges, oil rigs, and out off to the horizon. The launch night was one of the busiest that we’ve ever attended. And of course we have to mention that they’re also working on The Bridge Inn, Linlithgow, opening in 2019, added to the fact the company, which operates 11 outlets and saw its turnover grow from £12.8 million to £14.8 million, also celebrated its third year consecutive year of being named one of the UK’s top employer this year by making The Sunday Times 100 Best Companies to Work for 2018.

Positioned number 66 on the list, Buzzworks was the only one of four Scottish firms to make the list.

WN ON STEPS DO S R E T A W L U A P

announced in Paul Waterson was standing March that he Executive of the down as Chief years. He took 34 SLTA after from father, over the reins DRAM, in its en wh ck John, ba n, was the tio na previous incar of the SLTA. official magazine

S FOR BUSINES STABLE YEAR

m the e summer fro news during th od people go 0 e 60 m of so n. A survey There was years in Trade Associatio d of r se be en m Lic nu h a tis r Scot up afte % siness is on the time around, 49 showed that bu low base. This e ry th ve a in m % fro 39 mpared to decline, albeit rted growth co stable po r re he s eit nt e de ar s on se of resp of busines . Overall, 74% previous survey figure of 58%. s iou ev pr a us rs or in growth, ve

A YEAR FOR F IRSTS It’s been a year for a few first s. Scottish En Glasgow Restau terprise and Th rant Associatio e n launched a cit the city back in ywide gift card January, for 70 for restaurants, sh attractions. Six ops and leading

By Nico went Ea st for the first Hanover Street time, opening in in April and as already mentio opened Scott’s ned Buzzwork’s at Port Edgar.

English company opened its first , Absurd Bird, venue north of the border. The on Arran becam Auchrannie Hote e employee-own l, ed.

A NEW PUB CODE? Back in March we covered the story about Neil Bibby MSP and his proposed ‘pub code’ that would govern the relationship between tenants of tied pubs and their owners, affording Scottish licensees the same type of protection as their counterparts in England and Wales. Chris Wright from the Pubs Advisory service was for the proposed bill arguing that it was long overdue, while Paul Togneri of the Scottish Beer and Pub Association was dead against, citing economic evidence that suggested it had been counterproductive.

Stuart Ross has also argued against its implementation.

According to Neil Bibby’s office, the latest is that he brought forward a member’s bill and the bill would in turn create a statutory pubs’ code and an independent adjudicator to enforce the code. The proposal to introduce the bill got cross-party support and he’s now working on proposals to bring forward legislation.

NEW VENU E

Other places that opened included: Th Alexandra St e Tipsy Cow, reet, back in on Airdrie’s January. P G the Jolly Gin Taverns’ first and Craft, w bar in Falkirk hi ch opened in Glasgow in Ju , April on Woo ne, the Red er Street. In Sky Bar at th Street, Finnie e Radisson Re ston, got peop d on Tunnel le talking beca the River Clyd us e, the Hydro , SECC, the Ar e of its stunning view of of the city. Th madillo and th en we had D e Park area avid Hall’s Ed VESTA, on So inburgh bar an uth Queensfer d restaurant ry Street, whi in August. St , ch first saw th . Andrews al e light of day so got a piec action when e of the bar Signature Pu refurbishmen bs treated Th bar-restauran t e Saint, on So t with rooms, uth Street, its to a new look in July.

SAD FAREWELLS Glasgow style-bar stalwart, Moskito, on Bath Street, closed. Neil Connolly and his team ran the bar successfully for 18 years.

Elaine Scott from the Ben Nevis in Glasgow retired at the start of the year after running the bar since 2005. Kirsty Smith, who was manager of The Cathouse, departed after 20 years.

Giovanni (John) Battista Cortellessa, property developer and owner of Corte Leisure, sadly lost his battle against a terminal illness and passed away earlier this year, aged 57. His biggest legacy will be his contribution to the development of Scotland’s snooker halls.

This is also the year plastic straws got the elbow.

DRAM publisher Susan also proposed that big chunky ice cubes also get the boot because trying to mix with them is nigh on impossible, and don’t get her started on black paper straws and the ink that they leave all over your face.

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mmonly are the most co Bottles of vodka ing to rd co ac in the UK, re-gifted spirit anklin & Fr er ak r-m ixe research by m admitted 12% of adults Sons.Just over second e dka, while th to re-gifting vo whisky re we s ple tip ed most repurpos 11% er ov st ueurs. Ju and cream liq o drinks, tw e th for e m found a new ho ey had e in 10 said th while around on gin. of e me for a bottl found a new ho

25 Million The number of Christmas puddings we eat in the UK every year.

e v i t s Fe inks Dr l t I’m partia rink gin bu d it n to e h d e W s . u again “I never ic now and ng n ri e to d rd n o a e b in to a g rink, I’d hristmas d comes to C o!” tw r o artini a French M Hotel, rt o k, The F c la B n o ri Ma Ferry Broughty

Over the 12 days of Christmas, the average Briton will get through 18 pints of beer, three bottles of wine, one bottle of spirits and four glasses of fortified wine.

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DRAM DECEMBER 2018

According to research carried out by Jarlsberg cheese, the strain of cooking the big Christmas dinner sees the average Brit start to sip their first alcoholic drink at 11.48am.

WARMING FESTIVE DRINKS FROM AROUND THE WORLD Eggnog – North America Feuerzangenbowle – Germany Julebrus & Julmust – Scandinavia Cola de Mono – Chile Ponche Navideño – Central America Poppy Seed Milk – Lithuania Sorrel Punch – Jamaica

“My festive drink choice is typically Guinness or Jameson’s and ginger ale.

I’m also partial to a mulled wine if I’m at a Christmas market, say, but this isn’t something that I’d ever drink in a bar.”

Euan Martin, The Queens Arms, Edinburgh

s the Bow Bar wa Edinburgh’s e Th h entry in only Scottis ve ti es Top Ten F Guardian’s son UK. One rea e Pubs in th rade g e th making for this bar s of Christma was its lack decorations!

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The nu m swimm ber of Olym pic siz ing poo ed filled w ls t h a t ith the could b b e e er c the UK over C onsumed in hristm as.

“After drinking pale ale in summertime, I naturally gravitate towards darker beers at this time of year. Like a lot of people I’m also partial to hot drinks, and mulled cider particularly.”

George Julian, The Jolly Judge, Edinburgh

“A pint of G uinness is my usual and I’m stickin g to it. I may have m ixed it up a bit at Christmas 20 years a go but now, at 51 , I know w hat I like.”

Gary Midd leton, The Birds and The B ees, Stirlin g

ps saw rant grou 2017 nd restau a e th b u p er Britain’s 1.8% ov y the b om se fr ri s s g to figure drink sale in d ub p or cc ed a g iod, Mana festive per Business Tracker. se in ea cr in ch ll a Coffer Pea s the UK saw a sm p nd drink u os for food a groups acr tal sales to h it w trade, 016. pared to 2 0.6% com

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“Cocktails are my Christmas drink, although I don’t have a Christmas cocktail per se. I’m also partial to a festive gin and tonic, and a mulled wine if I’m outside. My dad makes Snowballs at home but this isn’t something that I’d order in a bar.”

Kayleigh Lamond-Lowson, The Spiritualist, Aberdeen

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LICENSEE INTERVIEW

THE OAK TREE INN IN BALMAHA HAS JUST CELEBRATED ITS 21ST ANNIVERSARY. JASON CADDY CAUGHT UP WITH SANDY AND STUART FRASER, TWO OF THE CHARACTERS BEHIND THE SUCCESS OF THE BUSINESS.

G

abriel Oak is a character in Thomas Hardy’s to return it into a country pub with an added coffee Far From the Madding Crowd. As the name element, because like many pubs it is struggling. It’s suggests, he’s the sturdy, reliable character at very much a work-in-progress.” the centre of the story. Sandy Fraser cuts a similar He continued, “In late 2016 Stuart and David also figure at The Oak Tree Inn at Balmaha, on the east purchased The Carbeth Inn in Carbeth. There are side of Loch Lomond, where’s he has been licensee going to be a number of elements to the building/ and central to its success story for 21 years. Wife site including a detached drive-through coffee shop.

Lucy is also a big part of the business, which they built The main building will be renamed The Halfway from nothing to a turnover of £3m, plus it now also House (its former name), for which we have full employs several of his seven children and a further planning permission. Eventually this will also include 100 employees across all the businesses. Yes there’s accommodation and we’ll be running a pop-up by May more to Sandy and Lucy Fraser than merely the Oak next year with the completion of phase one set for Tree Inn. 2020. It’s going to be like a kind of artisan Starbucks.

I caught up with Sandy and son Stuart, a partner in In August Stuart and David purchased the old station the business at The ‘Balmaha Experience’, as Sandy buildings on Main Street Aberfoyle, and the plan is to calls it. It’s not the first time I’ve interviewed Sandy: turn this into a coffee shop with an added gift shop we first met seven years ago. But the business has element. This is the gateway to the Trossachs and it grown considerably since then and now incorporates was once a busy wee hub with a direct railway line The Village Shop, Loch Lomond luxury ice-cream from Glasgow.” company, accommodation pods and several holiday But it hasn’t all been a picnic in the last wee while. cottages. They’ve also purchased a boat for tours Said Sandy, “Staffing has been hellish for us. For the as well as a proposed sail-by coffee shop (like first time in 20 years there’s a lack of European staff McMonagles sail-by chippy and so we’ve been forced to in Clydebank should be). And recruit through agencies, and if that wasn’t enough for by signing up to agencies the anyone’s plate they also have staff can be getting paid up to STAFFING HAS BEEN HELLISH planning permission for a new double. We actually went to FOR US. FOR THE FIRST TIME Oak Tree-sized building on the Lithuania to do presentations IN 20 YEARS THERE’S A LACK land just past the Oak Tree, for students at the University on the right hand-side as you of Vilnius and managed to get OF EUROPEAN STAFF AND round the Loch, plus they a one of the lecturers to come SO WE’VE BEEN FORCED TO own quarry from which they here to work for us and she RECRUIT THROUGH AGENCIES mine the beautiful stone that has been here for four years. clads many of the buildings She acts as a go-between. they own.

We’re not necessarily an Stuart, together with brother academy per se, (this is David, own and operate the St Mocha Coffee Shop, something we’re looking at in the future). We do, Loch Lomond Coffee Company, suppliers of the St however, provide accommodation in the pods, and Mocha Coffee Shop and a wee kiosk in Luss. that of course is one of the biggest challenges in rural And the brothers have been on the acquisition trail hotels, the lack of accommodation, i.e. not just a pile once more, as Sandy explained, “We want to make of sheds and caravans.”

Balmaha the way that it was in the 50s and 60s Sandy’s also seen a big shift in customer behaviour when it was a destination, but we made a pledge at since we last spoke back in 2011. He said, “The 5pm the start of the year that we’d be making no more trade in rural pubs is dead. The stricter drink driving acquisitions this year in order to focus on this. But we laws have meant that most people won’t drink at all can’t turn down a good opportunity when it presents if they do go out. But in the main it’s more cultural I itself, which is what happened back in February when suppose– gone are the days when punters would go we acquired The Blane Valley in Strathblane. It’s a out for a couple and then go back for tea at about former Greene King tenanted unit and the plan is 7pm. A by-product of this is the closure of rural

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KEY TO THE LOCH

DRAM DECEMBER 2018 17

LICENSEE INTERVIEW pubs. Just looking around our £20 for burger and chips?” vicinity you can see evidence They’ve also had to shelve a few of this. One pub has closed projects for the time being. Said in Buchlyvie and the last one Sandy, “We bottled our own is currently on the market, Balmaha whisky. We do have plans Croftamie’s only pub closed for a brewery but mothballed it 18 months ago and had been because we became a victim of on the market for over a year. our own success. It was borne out The Black Bull in Killearn is of necessity, in the early stages of also shut. the micro-brewery and craft beer “But we aren’t wasting time boom in 2011. But since then, the trying to endlessly figure Fallen Brewery and Loch Lomond out why customers aren’t have come to prominence, both of behaving in the same way. We which we use. When we applied for are focussing on new ways of planning permission, which we got, operating, because if we don’t we originally put in for a one-barrel change we won’t be here. We plant where we should have put in a do think that coffee shops are ten-barrel plant.” the pubs of the future.”

He continued, “The first run for the And Stuart and Sandy are whisky was 300 bottles. I made the also adding their voices to the contacts with the master distillers growing chorus of licensees through my electrician business. that are becoming more vocal We worked on design and concept about how grossly unfair and outsourced the bottling. We’re the rates system is. Said currently waiting to rebottle because Sandy, “Rates are absolutely we have sold out.” crippling and this is one of And they’re also looking to adapting the most worrying parts of to new and emerging trends at our operation because we their core business, The Oak Tree have an element of control Inn. Said Stuart, “We’re looking over the other business at turning the menu 50% vegan challenges. But not this. They over the next two years and, once RATES ARE ABSOLUTELY CRIPPLING are penalising success, which finished, the centralised kitchen AND THIS IS ONE OF THE MOST is the same as killing the will serve the entire business WORRYING PARTS OF OUR OPERATION goose that lays the golden restaurant/retail/coffee shop - so egg.” that we have consistency across the BECAUSE WE HAVE AN ELEMENT OF Stuart thinks that there business, which can be incredibly CONTROL OVER THE OTHER BUSINESS should be more of a united hard to achieve, like when creative front among people in the differences with chefs crop up.”

CHALLENGES. BUT NOT THIS. THEY trade when it comes to But I’m sure Sandy et al will prevail ARE PENALISING SUCCESS, WHICH fighting such iniquities. He because this man and his family IS THE SAME AS KILLING THE GOOSE said, “There’s strength in are so very determined and never numbers and we feel that the let setbacks or a lack of support THAT LAYS THE GOLDEN EGG hospitality industry should deter them, like the lack of parking have one single body to fight provision on the east side of the Loch for this type of thing. Margins for instance. Explained Sandy, “The are so very tight for everybody right now and we absolutely powers that be seem happy for it to continue to be marketed as the need a champion in our corner.” ‘quiet side of the Loch’. For example, our own car park hasn’t been He continued, “What is happening now is very, very worrying. added to at all in parallel with the growth of our business. That’s why Paying higher wages means a poorer quality product, which we have built a new pontoon to attract new visitors via the water.” is why we’re trying to simplify things by doing it all on site In fact, it strikes me that the greater the resistance they come by building a centralised kitchen, and recognising and doing up against, the greater the Frasers’ business drive, so look out for something about the skills shortage we’re facing. Us being up interview number three in the next few years for the next update, at 25% on a wages bill is a ticking time-bomb – what next? when the Oak Tree Inn celebrates another milestone. n 18

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gorgeous a wisp of smoke.

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311 Woodlands Rd, Glasgow G3 6NG

THE OLD SCHOOLHOUSE

DESIGN FOCUS

B

elhaven Pubs debuted the refurbished Old Schoolhouse on Glasgow’s Woodlands Road last month and in the process of researching this feature I discovered that one of my colleagues, the evergreen Sylvia, went to school there.

And it turns out that Sylvia’s one of many Glaswegians of a certain age who have terrific affection for this building according to GM Colin Rawson, and it so happened that the building’s history, ditto its surroundings, were significant drivers when it came to the new design. As we chewed the cud Colin told me that the bar hosts many reunions with other alumni that all have a vested interest in this little piece of Glasgow history. “We’ve got a reunion of 40 coming in next week and this is not unusual. These customers are very protective of the building’s history, plus there were a number of planning restrictions that we had to observe, like keeping the original fireplaces where they are, even though the original plan was to reposition one of them more prominently that’s tucked away at the back. There are a few nods to the building’s history in some of the new pictures that we’ve got hanging on the walls,” he explained.

Let’s break down what’s changed at the Old Schoolhouse in design terms.

Starting with the outside, there’s new signage and the big glass canopy remains, with the welcome addition of twinkly white Christmas lights. Inside is divided into three areas, the first being all seats and a pool table, leading into the main bar area and a

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snug at the back. The refurbishment was cosmetic in the main apart from the bar area, and we’ll come to that shortly, plus a sand and polish job for the wooden floor throughout.

The first third of the bar contains a seating area that’s split into a further three parts essentially, with a pool table to the left, high rectangular ‘posing tables’ in the middle and a raised area with tan leather banquette seats that look Chesterfield in design, to the right. This area has benefitted from freshly painted walls, in a kind of gunmetal grey with a green tinge, 70s-style wallpaper, (that looks like the patterned tiles everybody went mad for during this decade) and a collection of pictures letting customers know that if they’re crying into their pint they can get a laugh at The Stand Comedy club next door, including one of The Big Yin. There’s also cream coloured panelling halfway up and lots of pictures. There’s a pool table in this area. There are also high wooden tables and multi-coloured chairs, adding a splash of colour to the design.

The biggest change happened in the bar area, which is where you come to next from the entrance, and which forms the main body of the kirk. The old dark wood bar and back bar has gone to that great big pub in the sky and replaced with an altogether lighter and brighter affair. Its replacement has white ceramic brick tiles, in front of which are wooden shelves, while the fridges are house in two jutty-out bits that look like fireplaces, and which have been clad in light wood panelling that decorates the front of the bar as well. The bar top is a varnished beechwood and is lit by pendant

BY JASON CADDY lights with gunmetal grey shades, two of which had to be removed so that they didn’t block the two new 85-inch TVs that replaced the old 65-inch ones, according to Colin. The high table are also in this area, with stools that have been upholstered in a variety of colourful fabrics that add a second splash of colour to the design.

Opposite the bar is a line of tan leather horseshoe booths that are kind of private, being in a recess, and these were here before but have been re-upholstered, and this is where most of the customers chose to sit on the day I visited.

Beyond the bar, right at the back of the building, is a snug area, which has at its heart one of the original fireplaces, which has a woodburner in the hearth, around which has been tiled in those white brick tiles. There are more pictures hanging in this area, plus the same wooden panelling that runs the length of the front of the bar has been used on all the walls in here. There’s also a wall-mounted TV and glass wall lights. The chairs and tables here are a real hotchpotch, with tartan wing-backed chairs and wooden tables and chairs in a variety of colours. In here the pictures document the rules for Victorian teachers and for pupils. There are also framed wooden rulers that may or may not look slightly retro depending on your age.

The new bar is definitely the jewel in the crown of this design, with the rest of what they’ve done being more of a refresh, and I of course had to defer to the expert opinion of Sylvia and she gave it a big thumbs-up. n DRAM DECEMBER 2018 21

21 Dixon Ave, Glasgow G42 8EB

THE BELL JAR DESIGN FOCUS

T

he Bell Jar is a novel by Sylvia Plath. It’s also the name of a new bar on Glasgow’s Dixon Avenue, on the city’s south side. It’s the sister bar to Partick’s The Sparkle Horse, and the two names are kind of connected, as one of the owners, Steven Clark, explained to me. “Sparkle Horse is the name of an American indie band whose lead singer committed suicide and there’s a similar kind of morbid feel to the name of this because Sylvia Plath met the same fate.”

The other guys behind it are business partners Barney Waygood and Craig Steel. This is their second outlet and took a-year-and-a-half to come to fruition, as Steven explained, “The pub was previously a G1 venue called the Life O’ Reilly and they couldn’t get it tenanted so they auctioned off the freehold and we got it. We are all southsiders and have been looking to bring a good community bar with a good food offering for ages. There aren’t any pubs within the vicinity that have a food licence.

The guys were very hands-on with the design. Said Steven, “We did most of the refurbishment ourselves and we didn’t spend a huge amount .The length of time it took to complete meant that we inevitably lost some earnings, but it also meant that nothing was compromised.”

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BY JASON CADDY It’s a corner bar and the exterior was a bit ramshackle-looking before but is now painted in a sleek black with a very plain sign. Despite the finished result looking rather understated, it’s still very effective and a world away from its previous life.

The door is right on the corner, and immediately in front of you as you enter are wooden chairs and tables in light wood, and the chairs look like school chairs. It has pistachio walls, plum woodwork and wooden floors right the way through.

Then you come to the bar on the left hand-side, opposite which is seating which has been divided by wooden screens, another original feature, and one of which has the original stained glass, while most of them have been fitted with plain opaque glass. Their plum colour chimes with the richness of the mahogany coloured bar top and front. The bar top, as well as looking the part by being really unusual yet fitting its traditional design, is also very durable. One of its design strengths is that it kind of defies description other than to say it’s abstract. The back bar, meanwhile, is relatively simple, with a banked wooden shelving unit and ceiling spots highlighting all the bottles effectively.

Right at the end of the space is a raised eating area, which has

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Central Scotland’s premier supplier of fresh fish and poultry access to the toilets on the left, which can also be accessed via the bar. Steven told me that the guys ripped out an old fireplace and darts area here and also created a kitchen at the back, with a servery directly out into this space. In terms of its design, there are darker green leather banquette seating and the same types of tables as the rest of The Bell Jar. It also has wall lights and lovely white cornicing, another original feature, that’s been painted brilliant white.

On the walls are some really interesting original paintings by local artist Martin McGarry, like the Teenage Fanclub album cover in shocking pink and yellow that looks really striking in this context.

Also in the bar are paintings paying homage to the film Gregory’s Girl in the main bar, and a rather disappointed looking Ally McCoist watching over diners in the eating area.

I wrapped up my visit by asking how the bar was being received by locals and he said that their clientele is mainly artists, writers and musicians as well as some of the locals looking for a bite to eat and some decent chat. Despite the understated nature of the design, I’m sure it’ll provide a talking point or two should any conversations dry up. n

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146 Argyle Street, Glasgow

JACQUES DESIGN FOCUS BY JASON CADDY

B

rel’s wee brother Jacques is the new kid on the block in Finnieston. Owner Oli Norman’s latest offering to the Glasgow bar world (he also has his DNA all over Sloans and big brother Brel on Ashton Lane of course) premiered its design last month with an opening night that was a fondue lover’s heaven. Although, it was a bit tricky to negotiate all that gooey fondue and check out the wonderful design at the same time, hence me popping back for a private viewing with GM Alec Dyson, and to get a good look at the place because the launch was busy, busy, busy.

Alec guided me through some of the biggest changes in a unit that used to occupied by Chelsea Market (latterly Finn Market). Said Alec, “The biggest change happened at either side of the bar in what were effectively two ‘dead’ spaces before, well, one housed a staff table and the other just wasn’t where customers would choose to sit. Now the areas that nobody wanted to sit in have become the areas that everybody wants to sit in because the bar has been pulled forward and moved slightly to the right and they have been designed in an interesting and comfortable way.”

He continued, “The other big change is the removal of the acid etched glass that was a feature on he far wall above the steps going down to the toilets and the kitchen.” This wall is now all exposed brick, onto which is projected an image of a young Jacques Brel mostly, but they can change this up to be anything that thy choose it to be obviously.

Now for the design breakdown. The floors are mostly wooden (apart from a black and white mosaic tile design detail directly in front of the bar), as are the ceilings, and the walls have been painted a mintgreen colour, and as well as all the hanging plants all along the front of the bar and the two conifers greeting you as you enter, the greenery theme continues inside thanks to various plants and a big old oak tree behind the bar (real bark, fake leaves).

You enter the corner unit and the bar is ahead of you on the wall DRAM DECEMBER 2018 25

DESIGN FOCUS opposite the door. To the left of the bar is a cosy wee area called Treetops, complete with a cluster of lampshades and a wood burning stove and lovely tables carved out of trees, that Alec informed me are the handiwork of Oli’s brother, Tim Norman.

He’s also responsible for the sensuously carved maitre’d table.

Treetops is also available for private hire, with a capacity of about 20. This area also has some acid etched glass, below which is a little arched nook in the stone, complete with candles, casting it as a bit of a shrine. This area is cordoned off with thick coloured wire strands in various colours running from the back of one of the brown leather upholstered seats right the way up to the ceiling.

The right hand far corner is also a little snug area, and despite there being no fire, is equally as inviting in its own way. Here, they’ve installed a corner seating unit with wooden circular tables. There’s also a lovely portrait shaped recess which has been backlit, plus there are sash windows looking out onto Derby Street, with a lovely original floral stained glass detail.

Back from the point of view of being at the front door again and the rest of the space is taken up with various types of tables and seating. For example, immediately to the right as you enter is a big old wooden table ideal for big groups, around which are wooden chairs upholstered in a sympathetic minty green.

Next to this, along the right hand-side wall as you enter, are two 26

DRAM DECEMBER 2018

bright orange horseshoe booths in a chesterfield style. These really pop out in the context of the rest of the design in a daring way, but work a treat.

To the left as you enter is a line of window seats with lots of colourful cushions to amp up the comfortability factor, plus more plants hanging in the windows above. These are served by wooden tables and black chairs. At the end of this line of chairs and tables, that backs onto the far wall where the stairs and projection are, is another big horseshoe-shaped booth that’s been upholstered in a lovely calming blue, above which hangs an etched acid mirror.

The bar’s square-shaped with a wooden bar top and front at its front-facing end, with white tiles at on its right-hand and left handsides, above which are metal wine racks, but it’s dominated by that big tree which is also festooned with twinkly lights which may or not be just for Christmas, and which wouldn’t look out of place all year round.

Right opposite the bar is a high, 12-capacity posing table with metal and honey coloured varnished wood swivel chairs that are very sturdy and almost kind of Victorian looking.

I’ll wrap things up by saying that Jacques has proved to be such a popular destination that they’ve had to employ door staff at the weekends, and this must have more than a little to do with the knockout design. n

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@dramscotland

SUE SAYS

/dram.scotland

I

t’s the end of the year and I can’t believe how fast it has flown in, and what a busy year it has been. It’s been great having a new Editor at the helm, though contrary to popular belief I am not sitting with my heels up! Hotel Scotland, and of course the Scottish Bar and Pub Awards, keeps me busy. But Jason will be putting his own stamp on the magazine next year. So let him know if there is anything you would like to see.

Cellar Trends has also announced a change at the top with the retirement of joint managing director David Marriott and director of sales Terry Barker. The guys have been called ‘‘legends in their own lifetime’. The company, which represents international brands including Stolichnaya, Faustino, Luc Belaire and Luxardo, entered into a strategic partnership with Amber Beverage Group who purchased a significant share in the company earlier this year. The new boss is Geoff Watts, while John Marriott, son of David, will become operations and personnel director.

There was a rather robust meeting a few weeks ago with the Glasgow Action Group at 29 organised and hosted by James Mortimer, which led on anti-social behaviour and the rates issue.

Both these issues are set to roll and roll and roll – in fact, they will keep on rolling until somebody at government wakes up to the fact that the trade is not the cash cow that they think it is. You have to ask what are licensed rates actually covering? It’s supposed to be to help pay for local council services. Obviously, it’s not waste services, nor according to Glasgow city centre businesses, street cleaning... the council may be strapped for cash, but then so is the licensed trade! And whatever way you look at it a 12.5% cap (15.88% cash increase) is just a that – a cap not a freeze – since the cap came in some people’s rates have gone up by 47%, with Oran Mor’s going up more than 80%!

I popped into the Moet Christmas launch at the Blythswood the other night and what great time we had.

Obviously the bubbles helped.

It was lovely to hear a choir get us all in the Christmas spirit. I really don’t know how Moet champion Gemma Leisegang does it – she must be exhausted by the time Christmas day comes around!

It was also the launch of Spuntini in Gordon Street.

Owners Marco Arcari and son Mario were kept very busy with lots of celebs joining the celebrations – from Carol Smillie and hubby to Judy Murray and pals... it was a very enjoyable evening. It was the second time in a week I saw Marco and Mario – they were both at the Glasgow Action Group meeting and Marco certainly contributed. Says Mario, “I knew it was dangerous when he got the microphone!”

Talking of dangerous, the dirty ice issue has raised its head again – as usual, just in time for Christmas. Surely faecal-free ice is not too much to ask for? It really doesn’t bear thinking about.

Enough said.

On to a lighter note – I hope that you all have a great Christmas trade – that Santa is good to you and that the snow stays away.

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 Manager 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.

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