DRAM January 2019

DRAM DRINKS RETAILING AND MARKETING

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@dramscotland

DRAM MAGAZINE ISSN 1470-241X January 2019

/dram.scotland

TEAM LAUNCH FIFE ARMS 2019 GONGS • JAX • 2019 Q&A • BURNS • BERTIE’S

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www.robertburnswhisky.com

DRAM DRINKS RETAILING AND MARKETING

WELCOME

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hope your premises was as full as your stocking and your belly over the holidays, and welcome to the first DRAM of 2019.

As per for the first issue of the year, publisher Susan Young hands out her gongs to anybody she feels is deserving of a special mention, with her tongue planted firmly in her cheek. See who got what on page 8.

This month’s licensee interview is with father and son team Marco and Mario Arcari of the La Vita Group. They’re the brains behind five Glasgow restaurants and you can read what they had to say about their operation on page 12.

A trio of design features takes in Lock 27 and Jax Bar-Eatery in Glasgow, and Scotland’s biggest fish and chip restaurant, Bertie’s, in Edinburgh. Go to pages 16, 18 and 20 respectively for our verdict.

We also put some questions to key industry people in order to get their take on last year as well as some predictions for 2019. You’ll find this on page 10.

See you all next month.

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

CONTENTS January

2019

FEATURES

8 10 12 16

2019 GONGS

Publisher Sue Young’s round of new year accolades.

Q&A

Key industry figures share their 2019 predictions.

LICENSEE INTERVIEW

Marco and Mario Arcari of the La Vita Group.

DESIGN FEATURES:

Lock 27, Bertie’s and Jax Bar-Eatery.

REGULARS

4 7 @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.

DRAM JANUARY 2019 3

NEW LEASE OF LIFE FOR DUNFERMLINE MUSIC HALL AS A NEW RESTAURANT It played host to David Bowie, Elton John and The Supremes.

Now a Fife music hall has been given a new lease of life as a restaurant called The Kinema following a ‘substantial investment’ after laying empty since 2009.

About 40 jobs have been created, with general manager Connor Young and head chef Scott Spink both recruited locally from Dunfermline. Owneroperator Yanli Zhao explained, “All of us at the Kinema are very proud to be writing this iconic building’s next chapter, and hoping to be welcoming thousands more to our modern and stylish restaurant. There’s nothing like this in Dunfermline or the wider area. We’ve curated dishes from around the globe - Chinese, Thai, Italian, Mexican - and presented them buffet style, and our chefs will perform at live cooking stations

at our Teppanyaki Grill.”

She continued, “The Kinema has a superb and rich history. Over the decades, tens of thousands of dancers and music lover would have come through its door to see the likes of The Who, The Clash and even Iron Maiden!”

It began life as a cinema in 1915 and was transformed into a music venue in 1938, and its new owners say that not only have they saved a piece of Scotland’s live music heritage, but they have created a must-see restaurant that they hope will draw food-lovers from across Scotland.

Ryan Barrie was consultant for the project to overhaul the Kinema. He said, “The new restaurant really does have the X factor, with the chefs as the headline acts and its exceptional interior as the luscious stage for their creations.”

Did you know?

Glasgow’s Radisson Blu Hotel on Argyle Street has rebranded its bar The Grahamston Kitchen after a £1.2m transformation. It’s named after Grahamston, once a village in the city, now a forgotten part of Glasgow’s history, buried beneath Glasgow Central station. The interior has an opulent/industrial feel, and the 82-metre square bar will serve its own locally brewed craft beer, The Grahamston Ale, on draught, and 40 different whiskies. The Grahamston snug will be available for private hire for parties of up to 36 people.

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DRAM JANUARY 2019

PUBLIC HOUSE BY NICO’S REVEALED Chef Nico Simeone has opened his new 60-seat gastropub, Public House by Nico’s, at 333 Great Western Road, Glasgow.

It joins its sister restaurants Six by Nico and 111

by Nico, and the dining space in Public House by Nico’s has open fireplaces, exposed wooden beams and industrial features overlaid with a softer, highquality finishes, like snug leather furniture. Tiled floors set off marble countertop and high-quality finish. There are also tan leather chairs set against panelled wooden walls. The visible kitchen is front and centre, plus there’s also a small dedicated bar area.

Nico Simeone said, “It’s been on my radar to open a modern gastropub restaurant for some time.

The goal of the restaurant is to make the dining experience fun with the sense of playfulness the Scottish are known for. The boutique pub is making a comeback and we wanted to introduce the trend to Glasgow.”

He continued, “There are some top operators already doing great things in Glasgow and we’re looking forward to bringing something totally different to the city.”

£100k restaurant to open in former Gourock bank Jude Boulton and his wife Hazel, both 45, have invested £100k in a new restaurant called ‘Kai Smokehouse’ at the former Bank of Scotland premises in Kempock Street in Gourock, due to open this month. Jude trained as a chef and initially worked

in Edinburgh in a Bistro called the Tatler in Leith and a Steakhouse called the Buffalo Grill.

Then he moved to the Isle of Arran where he worked in the Auchrannie Country House hotel, while Hazel comes from a housing management background.

NEWS New chip on the block

GIN SPA SET FOR EXPANSION Paul Reynolds, owner of The Gin Spa on Virginia Court in Glasgow’s Merchant City, has unveiled plans to expand the premises this year. The proposals would see the venue develop an additional 2,000 sq ft underneath their existing spa, with plans incorporating the creation of eight new treatment rooms including a bespoke couples room, a 750 sq ft relaxation area for clients after their treatments, as well as a

new gin bar and changing facilities. The company is hoping to have the works completed by the spring of this year.

The Gin Spa was created by the team behind the Gin71 bars and opened in January last year. It offers customers a number of services, including manicures, pedicures, facials and massages – all with complimentary G&Ts and gin-based cocktails.

Brewdog no.3 for Aberdeen They say things go in threes and BrewDog has opened a third bar in Aberdeen – the city where the company opened its very first unit. Located in the upper floor of the city’s Union Square Shopping Centre, the latest venture marks the Ellon-based company’s 37th UK and 75th worldwide bar. The new bar offers 20 draft beers on tap, including BrewDog’s headliners such as Punk IPA and Lost Lager.

There will also be a wide range of bottled and canned beers from around the world.

DAFFY’S GIN DEN OPENS IN EDINBURGH Daffy’s Gin has opened its first permanent branded gin bar at the Old Tolbooth Market on the Royal Mile in Edinburgh. The Daffy’s Gin Den is a dedicated space for live music, cocktail and film events, that’s open to the public and features Chesterfield sofas surrounded by botanical jars and Robert McGinnis artwork.

Glasgow west enders with a love of fish and chips have more temptation in their way at what’s traditionally a time for diets thanks to Catch Ltd. It has opened a 50-cover fish and chip restaurant of the same name at 27 Gibson Street The group already has a takeaway and restaurant in Giffnock and a takeaway in Netherlee. General Manager at Gibson Street, Nico Solari, told DRAM, “It’s a very old and characterful building with high ceilings and there are now exposed brick parts to the walls, with a high-quality finish throughout. As well as beers on draught and a good selection of wines. We also have 13 gins.”

HATS OFF TO HI-HAT TRIO Business partners Les Ross, Lewis Boddy and Mark Klose have opened a new late-night venue in Dumfries called The Hi-Hat, in the upper floor of the Queen of the South pub on Nith Place. The trio is leasing the space from licensee, Jonathan Robertson. Les Ross told DRAM, “We redecorated and installed a new sound system and there was a real buzz about what we’re doing in the town ahead of last month’s launch. One rumour doing the rounds was that we were opening a dedicated jazz club, whereas we’re actually running a monthly – or bi-monthly – night to showcase our other concern, Double Down Disco, plus hosting functions, launches and parties.”

She continued, “Everybody has been really supportive of what we’re doing, both by voting with their feet and coming along for the launch party and Hogmanay, as well as all the social media buzz of course.”

Dundee gets crafty Following a successful crowdfunding campaign and a refurbishment that saw many original features being kept in an effort to preserve the rich history of the building, Robert Lindasy, founder of Six°north, has opened Dynamo Dundee, on 42 Union Street. Dynamo will showcase six°north’s own beers alongside some of the best breweries from Scotland, UK and further afield, all across 24 taps.

DRAM JANUARY 2019 5

NEWS HIGHLAND FAMILY GO FROM FIELD TO FORK The Coach House Bar and Restaurant in Dornoch has been acquired by husband and wife team Tommy and Audrey Mackay in a reported six-figure deal, in partnership with their son Kenny, a chef. Together they bring 30-years of experience in business, having operated their own farm on Achavandra Muir and Dornoch Farm Butchers. The trio plans to start renovations of the restaurant and pub in the next three months to modernise interiors. Tommy Mackay said, “Dornoch’s population doubles during the summer months and we know the pub is always a hit with passing tourists. We decided to purchase the premises and use the skills and experience we have as a family to capitalise on the growing Scottish tourism market.

He continued, “Customers want locally sourced and traceable produce when eating out. We offer a selection of Scottish dishes including lamb and blades of beef that we can trace right back to the farm. It’s a real field to fork experience.”

Play It Again ‘Sammy’s’ Lebowskis South on Nithsdale Road in Glasgow is under new ownership and has been rebranded Sammy’s Bar and Kitchen (its former name). It closed for three days last month for a refurbishment, including the addition of extra screens to show more sports.

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DRAM JANUARY 2019

FIFE ARMS OPENS The 46-bedroom Fife Arms Hotel in Braemar is now officially open, and leading the team is General Manager, Federica Bertolini, who joined from the Hotel Tresanton in Cornwall. Iwan and Manuela Wirth bought the 19thcentury coaching house a couple of years ago and have since totally transformed it.

They also own bar and grills in Somerset and Los Angeles, as well as being co-presidents of Hauser & Wirth gallery in Zurich. The hotel contains 12,000 works of art, antiques and other objects.

The hotel also has suites, a restaurant overlooking the River Clunie, a cocktail bar,

library, playroom, spa, village bar and garden.

Each bedroom and suite offers its own one-of-a-kind furnishings and décor, each one, say the owners, a homage to a place, person, event or activity integral to the life and legacy of Braemar.

All of these stories have been researched with the help of consulting historians from Aberdeen University – and translated into design elements, to tell these local stories and share them with guests. The celebrated figures include Robert Louis Stevenson, who began to write Treasure Island whilst on holiday in Braemar.

BRAND NEWS Whisky

TEELING DISTILLERY Teeling Distillery has named Maverick Drinks as its exclusive UK distributor. Led by Master Distiller Alex Chasko, the Teeling team produce up to 500,000 litres of spirit every year. Their aim is to craft expressive modern whiskies using time-honoured techniques. Commenting on the new partnership, Jack Teeling, Managing Director & Founder of Teeling Whiskey, said, “I would like to thank Marussia Beverages UK for all their hard work on our portfolio since 2013. As both of our businesses are evolving we felt it was time for a change and feel that Maverick Drinks are best placed to evolve our business in the UK market for the years to come”.

Teeling’s core range features three distinctive bottlings. Its Small Batch Whiskey is finished in Central American rum casks, which impart a subtle dried fruit character on the spirit, while the Single Grain has a distinct red grape and berry profile from time spent in red wine casks. The Single Malt bottling is intensely fruity with bitter chocolate notes.

Wine FREIXENET’S BRAND NEW 0% ALCOHOL FREE SPARKLING WINE Freixenet has launched its first ever 0% Alcohol-Free Sparkling Wine – available in both White (70cl and 20cl) and Rosé (70cl) variants. With low and no alcohol becoming a fast-growing lifestyle choice, and Dry January 2019, the premium Alcohol-Free Sparkling Wine range is an alternative for post-festive season celebrations. Crafted using a low-temperature distillation system to keep the natural aromas of the grapes, Freixenet’s AlcoholFree Sparkling Wine range offers non-drinkers a sophisticated substitute. Tasting just like the real thing, says the company, the refreshing Sparkling White is created using the finest Moscato grapes. A blend of Spanish Moscato and Tempranillo grapes, the well-balanced, pastel pink Sparkling Rosé offers fragrant flavours of wild berries along with floral notes and tropical fruits in every sip. As well as being the ideal alternative to an alcoholic bubbly, the Alcohol-Free Sparkling Wine is the perfect drink to serve with light appetisers, say the company.

Liqueur

MONIN ORIGINAL ARRIVES IN THE UK AFTER A HIATUS MONIN Syrups has reintroduced speciality liqueur MONIN OriginalLime Citron Vert back to the UK. Developed after years of research, trials and testing, MONIN Original was the very first recipe of the syrup brand. It was first sold in France in 1912 and has since become a French national treasure, and it is now available for bars in the UK. Olivier Monin, whose grandfather founded the business says, “My grandfather Georges Monin loved hosting his family for dinner.

He was inspired by flavour from the very beginning and at family gatherings, he would experiment with different flavour combinations.

This drink was one of the first he brought to market and the lime citron vert has remained a French speciality ever since.

While the range has grown to offer hundreds of products for multiple applications, MONIN Original remains in its original bottle cut and like the rest of the range, the label virtually untouched.

We wanted to share this wonderful drink with the UK – to enjoy a little taste of our heritage.”

Beer Guinness Announced As Title Sponsor Of Rugby’s Greatest Championship GUINNESS is to become the new title sponsor of the Six Nations, with the Championship to be known as the GUINNESS SIX NATIONS from 2019. The new sponsorship is a six-year deal and considerably strengthens GUINNESS’ commitment to rugby, adding to an already extensive portfolio that includes the Guinness PRO14, and partnerships with the four Home Unions and leading European clubs Leinster and Munster.

Commenting on this the new partnership, Six Nations CEO Benjamin Morel said, “We are absolutely delighted to enhance our long-standing relationship with GUINNESS and they will be a terrific title sponsor for Rugby’s greatest championship. GUINNESS are world leaders and our partnership between two great iconic brands will enable us to reach new audiences on a global scale.

“We could not be more excited to be working with the GUINNESS team over the coming years on developing new and innovative ways to connect with our fans and consumers.”

DRAM JANUARY 2019 7

2019 GONGS SUSAN YOUNG HANDS OUT HER ANNUAL GONGS...

SERVICES TO THE TRADE GONG PAUL WATERSON Paul Waterson stepped back from the Scottish Licensed Trade Association last year.

Over the years he has worked tirelessly for the good of the industry, and no doubt he will continue to do so, just not in an official capacity. I’ve known him for 30 years both personally and professionally and we certainly have had a number of debates and disagreements over the years. But there is no doubt in my mind that he has been the face and the voice of the trade over the past three decades. I’m surprised he has not lost his hair with all the shenanigans from smoking bans to licensing issues - a new face and voice have a lot to live up to.

TING GONG GLOBETROT ND STUART A – RICHARD ere URQUHART uhar t they w d Stuart Urq

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DRAM JANUARY DECEMBER 2018 2018

THE PITTERPATTER GONG

Congratulations to Malcolm Binnie, the man beh ind Canada Wood Kitchen and Bar, who welcomed a new son , Fletcher, into the world at the end of last year. He and par tne r Monica have been busy intr oducing him to friends and family – and I am sur e it won’t be long before he has a shift in the restaurant!

Last year Malcolm got a gong for his beard! Will he make it 3 years in a row?

CYCLING ACHIEVEMENT GONG – LISA WISHART Lisa Wishart, Managing Director of Lisini is busy, busy, busy but she still managed to find time to train for a bike ride of a lifetime – she and her gal pals rode from London to Paris to raise funds for Breast Cancer Care & Jo’s cervical trust. What an achievement! Well done! Her mum’s post was a classic. She wrote, “My daughter Lisa Wishart on final straight to Paris – so proud of her. She is one Rue de Pussy … mangled!” It was, in fact, Rue de Passy! Kathleen claims she was ‘frapped!’ But the comment was definitely a laugh out loud moment!

DANCERS O F THE YEAR GONG

To the intrep id quar tet who danced at the Scottis h Bar and Pu b Awards – Fraser McI lwraith, Anne Smith, Bob Taylor an d Jeanette (a ka Jinty) Lynch. Our ve ry own Strictly stars.

They were th e stars of th e show.

S

2019

DRAM

TENACITY GONG – JAMES MORTIMER AND HARRY HOOD You would think that both James Mortimer and Harry Hood have enough years under their belts in the trade to think about taking it a bit easier. But no. James has been campaigning against anti-social behaviour and putting the pressure on Glasgow City Council to clean the streets of Glasgow up – as well as being vocal about rates, while Harry Hood has been banging the drum on the rates issue too. They have now got some momentum going. This year pressure has to be kept on government and council... it needs everyone’s involvement to solve or at least half the cash cow that is the hospitality industry!

NG – TO ASH CHARITY GO O RAISED C H W E N O Y EVER hospitality t the Scottish

ou eat things ab om bike rides One of the gr for charity. Fr es do it at th mitted to l nies are com industry is al , some compa ks and ts or en w ev zz t Bu ea to gr und. Such as ro ar me but a ye na l al to g ni fundraisin nnet and Lisi Ly y, Iv mbination. k co ac Bl ic – a great Manorview, d philanthrop an l na tio iva few. Mot

BUSIEST LAUNCH OF THE YEAR GONG That goes to Scotts at Port Edgar in South Queensferry. On opening night, there was a queue out the door and down the stairs and it was full to bursting and everyone was in agreement that it was fab. Another triumph from the Buzzworks team.

OOD ALL PUBLICITY IS G PUBLICITY GONG

rapped by the ciety had its knuckles The Scottish Gin So o took exception wh A) Authority (AS Advertising Standards the society – one Facebook posts from to some humorous people “look ke ma ped that gin hel of which suggested ed by the media ort ry was widely rep better naked”. The sto bably got more pro it t, fac In s! spaper – both radio and new ok memes ebo fac than from the coverage from the ban themselves!

PROUDEST MAN OF THE YEAR AWARD GONG

This goes to Billy Low e, who walked his daughter Hannah down the aisle in Sep tember.

He said when he firs t saw her come down the stairs he nearly cried! It was one of the proudest and most emotional days of his life. (No me ntion of Hibs winning the Cup … hon estly!)

NG T AGAIN GO A H T O D ’T WON Keefe who

Jocelyn O’ our very own just finished That goes to ening having ev y sk hi w a she has to g nfor tunately, headed alon antibiotics. U sipped in ng st ro be st is of y sk se a do strength whi sk e! ca od ed m er ry ov now disc still in recove hen you are w n io at er od m DRAM DRAM DECEMBER JANUARY 2018 9

Q&A CATHERINE CONAGHAN

Sales Controller (Scotland), Edrington-Beam Suntory UK Would you be advising licensees to invest in their businesses in 2019 or should they hang fire?

A tricky one. It really depends on how you see risk and change.

I personally would still be focusing on building my business in ‘a business as usual way’ but be mindful of the business and economic challenges at the moment. No business grows and develops with a ‘wait and see’ mentality.

Which issues do you think will be affecting licensees most in 2019?

The Brexit unknown and the ‘wait and see’ mentality could have a negative impact. The current challenge licensees face with the rates challenge, I had heard some numbers in excess of £50k impact, that’s a lot to try and recover just to stand still!

Consumers are much more aware of the environment, local supplies and sustainability and this is something licensees need to have on the agenda.

Ahead of Brexit, do you have any advice for licensees?

It’s so vast and unpredictable, even at this point no one really knows. But I guess for me, and what is obvious, is the availability and costs of non-UK products, as well as a general increase in operating overheads, therefore product choice and availability may be a consideration. The other big one for the industry is resource and staffing, as the vast majority of hospitality staff,

especially in the outlying areas of Scotland, are non-UK. This could be a real problem to get staff and navigate what controls and issues you would need to face to employ non-UK staff, not forgetting our current employees.

Which operator(s) have made the biggest impression on you in 2018 and why?

The Scottish Regional Multiple Operators continually impress me. Over the last few years we have seen many credible national / London based operators move into Scotland and for me, this really does continually keep everyone on their toes in Scotland. I think our innovation and retailing standards are getting better across many operators DRG, Signature, Buzzworks & Manorview to name a few.

Do you have any predictions for 2019?

Premium Spirits will continue to grow, supported by gin, malt whisky and rum. Watch out for Tequila. Brexit could be the straw that breaks the camel’s back for some outlets and closures will continue. Local supplies and sustainable business practices will be at the forefront with consumers and something that I believe will pick up speed over the next few years. The consumer demand for experiential on trade “nights out” will be as ever prevalent. n

IAN CUMMING

Commercial Director, Inverarity Morton Would you be advising licensees to invest in their businesses in 2019 or should they hang fire?

I think that licensees should always consider investing if funds are available. In the trade, these days it is vital to be current and continually refreshing a quality offer is the best way to stay ahead in the battle for customers Which issues do you think will be affecting licensees most in 2019?

Usual stuff – rates, legislation, alcohol policies, pricing, health pressures.

Ahead of Brexit, do you have any advice for licensees?

Who knows what will happen !! Keep in close touch with your supplier and work with them to optimize your stocking policy. It really is anyone’s guess what will happen but most wholesalers will be building stock buffers in the weeks leading up to Brexit.

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Which operator(s) have made the biggest impression on you in 2018 and why?

The Blairs at Buzzworks have been very impressive this year – the launch at South Queensferry has been outstanding and they continue to deliver great quality at value pricing while maintaining standards in existing outlets whilst adding new venues to the portfolio.

Do you have any predictions for 2019?

Crystal Ball time. We do not know what Brexit will bring and either way it will be a tough year – great operators and companies concentrate on their own business and invest and develop to keep ahead of the game. Maybe the Prosecco ‘bubble with burst’ and consumers will look at other quality offerings. Gin will continue to thrive and maybe Rum will be the next spirit sensation? n

THIS MONTH, WE ASKED SOME KEY INDUSTRY FIGURES FOR THEIR PREDICTIONS AND VIEWPOINTS ON THE YEAR AHEAD, WITH A LITTLE REFLECTION ON WHO STOOD OUT IN 2018 - FOR ALL THE RIGHT REASONS. THANKS TO CATHERINE CONAGHAN, SALES CONTROLLER (SCOTLAND), EDRINGTON-BEAM SUNTORY UK, IAN CUMMING, COMMERCIAL DIRECTOR, INVERARITY MORTON, ANDREW LAWRENCE, SALES & OPERATIONS DIRECTOR – SCOTLAND FOR MOLSON COORS AND BRIAN DAVIDSON, OPERATIONS DIRECTOR, STAR PUBS AND BARS, ANN SMITH, KEY ACCOUNTS SCOTLAND, KOPPARBERG AND JIM ROWAN, MD, DUNNS FOOD AND DRINKS.

ANDREW LAWRENCE Sales & Operations Director – Scotland – Molson Coors, Would you be advising licensees to invest in their businesses in 2019 or should they hang fire?

It’s always the right time to invest what you can into your business as consumer tastes and preferences evolve.

It’s important though to remember that it’s not always about an expensive refurbishment. Investment in training, social media presence, cellars, staff and upgrading or updating your product range is equally as important.

Which issues do you think will be affecting licensees most in 2019?

I expect change to remain a constant part of our industry. Consumer tastes and spending patterns are shifting, which brings both challenge and opportunity, but I would encourage people to focus on the opportunities. The beer category in Scotland is in value growth, growing 0.6% year-on-year.

The constantly evolving standards of training in the industry also represent a big opportunity to create stand-out by building really memorable consumer experiences.

Ahead of Brexit, do you have any advice for licensees?

Operators can only continue to do what they do best, providing great products and hospitality. For our part, our customers can rest assured we’ve been preparing for a range of scenarios.

Which operator(s) have made the biggest impression on you in 2018 and why?

I would struggle to pick one from the many great operators I see. From independent outlets stocking great hand pull ales with roaring fires to incredible investments in unique concepts that are changing how our industry does business and shows up with consumers, I can’t choose!

Do you have any predictions for 2019?

All of our consumer trend research indicates that the beer and cider market will continue to evolve into 2019.

Consumers are continuing to visit the on trade less, and we must give them a reason to return to the on trade more often. Ranging of beer and cider products, including in packaged, remains critical to meeting consumer needs. Premium, low-and-no and Scottish Craft will be ones to watch in 2019. n

BRIAN DAVIDSON Operations Manager – Star Pubs & Bars Would you be advising licensees to invest in their businesses in 2019 or should they hang fire?

Not at all! On the contrary, the best pubs and bars in Scotland consistently invest to improve their offer. It’s what sets them apart from the rest of the market. I would also invest time is developing the skills within each team – customers expect more now than ever when they go out.

Which issues do you think will be affecting licensees most in 2019?

The ongoing business rates situation in the major one for all I think. There has been some goodwill shown recently by the Scottish Government but much more needs to be done.

Ahead of Brexit, do you have any advice for licensees?

Not really! Maybe check that their main suppliers are

on the ball in the short term ( especially for stock that comes into the UK). If the value of the pound drops, its likely to help the Scottish tourism market with increased visitors to Glasgow, Edinburgh, Inverness, Dundee etc.

If a licensee trades in one of these locations, I would be working their social/digital media marketing extra hard.

Which operator(s) have made the biggest impression on you in 2018 and why?

In Scotland, I think that Buzzworks continue to impress, and it was great to see them open Scott’s on the east coast. I also like what Signature Pubs do, especially with invested sites.

Do you have any predictions for 2019?

For the On-trade it will continue to be tough with a number of headwinds to contend with. However – great businesses continued to survive and prosper in 2018, and see no reason that won’t continue into 2019. n

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Q&A ANN SMITH Key Accounts Scotland, Kopparberg Would you be advising licensees to invest in their businesses in 2019 or should they hang fire?

I’d say yes continue to invest in their businesses, customer expectations are high and are looking for comfortable surroundings and value for money and both are essential for securing the long-term survival of their businesses.

Which issues do you think will be affecting licensees most in 2019?

I think that the economic uncertainty that’s hanging around may mean that banks aren’t lending and this could obviously be a problem for licensees who are looking to expand or maintain their business.

Ahead of Brexit, do you have any advice for licensees?

I think that licensees should be sourcing local produce and continuing to support the brands that have supported them throughout the years. Hang tight don’t panic and

continue with trade as normal.

Which operator(s) have made the biggest impression on you in 2018 and why?

Buzzworks. They continue to invest in all of their venues, the standard of their units remains high focusing on customer experience being good in all units. Every venue is unique with the addition of Scotts in South Queensferry being a fabulous example of what people are looking for.

Do you have any predictions for 2019?

I think Gin trend will continue in 2019 even though some people may think it’s going to run out steam soon, I genuinely think that there is so much more mileage in this category because of all the innovation around it. n

JIM ROWAN

Managing Director, Dunnes Food & Drink Would you advise licensees to invest in their businesses in 2019 or should they hang fire?

There has to be concern over what decisions and legislation are ahead but we know the industry to be resilient. There are still good businesses doing well and succeeding with investment and expansion, providing great opportunities for careers. If they have the capability to meet their goals then the current uncertainty doesn’t necessarily need to stop them.

There is also a continued need for investment in areas such as employee training, which can be beneficial, if not essential.

Which issues do you think will be affecting licensees most in 2019?

Key concerns this year have been national and local legislation, specifically rates, and labour costs. This has been compounded by the general uncertainty surrounding Brexit and what it will bring if it goes ahead.

Ahead of Brexit, do you have any advice for licensees?

It’s difficult to say whilst we continue to remain in the dark over what it is going to entail. If it goes ahead, then it is likely to be damaging. Already there have been signs of a downturn in EU job applications, which may cause staffing problems. Any steps that can be taken to address this would be beneficial.

It may also destabilise investment and drive up inflation which

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will hurt operators who are already being squeezed, compounded by the addition of tariff/non-tariff barriers affecting costs and the general operation of the supply chain. Remaining in dialogue with our team of Territory Managers as their wholesaler will allow us to communicate on any problems that develop.

Which operator(s) have made the biggest impression on you on 2018 and why?

The continued evolution of the trade as a whole has been clear to us this year and we were delighted that our acquisition of Hotsauce Drinks earlier in 2018 allowed us to work with more and more of the operators who are at the ‘top of their game’ in what is a flourishing food and drinks scene.

We continue to be impressed by the enthusiasm and innovation shown by some diverse operators who are working hard to push boundaries.

Do you have any predictions for 2019?

Hopefully, it will bring some answers to Brexit, and allow the market to move on! n

nded ports that ble CGA data re irit by sp 3 number e th is ky is h w ter B on-trade af value in the G and n gi d vodka an d re ou av -fl non nonvolume after y b 2 er b um n ka. flavoured vod

Research by CGA shows that the more malts you stock, the more volume and value you’ll add to your sales – 12 yo by +38%, 15yo by +229% and 16yo by +478%.

Whisky is th e second larg est BWS (beers, wines , spirits) sect or in the ontrade, with 2 5.3% share of the marke and there ar t e 387 whisky brands sold in the UK on -trade, four ti mes more than the aver age category brand count, says CGA Data.

When Burns’ face appeared on one million commemorative bottles of Cola Cola in 2009, it was the first time a person had ever been on them.

The limited edition bottles were created to support the Scottish Executive’s Homecoming initiative, celebrating 250th anniversary of Burns’ birth.

urns Robert B is spelled h originally ” s e n r u name “B

Burns had an unusually large skull, bigger than the average man’s. After he died and was buried in St. Michael’s Churchyard in Dumfries in 1796, his body was exhumed in 1815 to be place in a mausoleum. At the time, a plaster cast was taken of his skull for study and measured.

n as now d a k t s a e gh b s also h an u o h n t ur Al se m et, B an exci xes o p a s a ing t job a day n ensur lcohol. e a – oft paid on e wer

Y E ON WHISK BURNS’ TAK !

John Barleycorn “Inspiring bold nst make us scorn! thou ca What dangers fear nae evil; nn Wi’ tipe y, we ce the devil!” ll we’ fa Wi’ usquebae,

In researching the ingredients Burns used to make his inks, scientists at Glasgow University discovered that beer was a key component.

Burns wore his hair long and tied back in a ponytail and he had size 8 feet.

CGA r esearc h us tha t 64% tells of whisky drinke rs state that fl avour/ taste is the most import ant fac tor, with 7 5% claimin g to ha v little k nowled e ge of the drink.

DRAM JANUARY 2019 13

LICENSEE INTERVIEW

FATHER AND SON TEAM MARCO AND MARIO ARCARI ARE THE DIRECTORS OF THE LA VITA GROUP, WHICH OPERATES FIVE GLASGOW RESTAURANTS. JASON CADDY SAT DOWN WITH THEM IN THEIR NEWEST ONE, LA VITA SPUNTINI GORDON STREET, FOR A CHAT.

E

ven sitting down for a coffee with father and others are thinking of getting a British passport. All of son team Marco Arcari, 51, and Mario Arcari, this is causing unsettlement in the market and prices 28, screams quality. It’s beautifully presented are to increase dramatically, putting more pressure on on a silver platter, complete with a nifty little side operators that are trying to deliver a healthy margin.” of sparkling water, in the plush setting of La Vita Marco also has equally as undiluted views on the thorny Spuntini Gordon Street in Glasgow, which opened last rates issue. “It’s unrealistic that we pay a lot more November. than retail units pay. Moreover, there isn’t the high The La Vita Group began in 1999 and now counts street demand that there once was because of online five units in its portfolio including Gordon Street. The shopping, and so Glasgow city centre is becoming others are La Vita Pizzeria Bishopbriggs, La Vita more entertainment-led, with the likes of the Hydro, Spuntini Byres Road, La Vita Piccolino e Vino Newton and this should be reflected in the rates, whereas the Mearns and La Vita Pizzeria George Square. Between opposite is happening,” he said. the restaurants, they employ 150 staff.

But in spite of all of this, they still uphold the belief that Confining their operations to Glasgow has been a customer service is king, always striving for continuous conscious decision. Explained Marco, “I, well we, like improvement. Said Mario, “We aim to operate the to personally know what is happening in all our units. best quality units that we can and make some form of That’s why we made a conscious decision to only margin. We take tremendous pride in what we’re doing. operate in Glasgow. I guess that we fear losing the That’s why one complaint in an otherwise complaintpersonal touch. Plus a wise man once told me that free evening can really put me in a bad mood. You ‘small is beautiful’.” really take it personally. In fact, there’s no better feeling He continued, “Also, customers’ that everybody has left happy. tastes are definitely changing. I That said, the customer has WE TAKE A TREMENDOUS call it the small plates scenario. to appreciate how hard we all This is far more challenging work in this industry and what PRIDE IN WHAT WE’RE for kitchens producing a goes on behind the scenes.”

DOING. THAT’S WHY wider variety of dishes. This Before building the restaurant ONE COMPLAINT IN AN allows customers to be more business, Marco had a good adventurous and experimental training ground working in OTHERWISE COMPLAINTwhen they have six dishes his parent’s fish and chip FREE EVENING CAN REALLY between two, say, instead of shops. He said, “My parents PUT ME IN A BAD MOOD. YOU the traditional starter-main ran fish and chip shops right course option.” across Glasgow, which I took REALLY TAKE IT PERSONALLY. We inevitably got on to how on. Then, in 1999, my late business is ticking over at the brother Tony and I opened our moment in such a turbulent climate and rates and Brexit first restaurant in Bishopbriggs. We had never done cropped up, among other things. Said Marco, “Business anything like it before so it was a really steep learning is definitely harder, yet operators must continue to be curve because we had to learn from the bottom up just price conscious and give impeccable customer service like you must do in any business, to be honest. But, and to survive. Brexit has forced us to look at property more importantly, we discovered that we had a passion prices in terms of any future acquisitions and things for hospitality as we came to understand the business are only going to get harder in that respect. Plus there better and better.” are more and more places opening, and even the big He continued, “Five years later we purchased the multiples are finding it challenging. That is the reason George Square property and, as our first city centre we keep our business model tight.” premises, this came with its own unique challenges He continued, “It’s just the uncertainty of it all – and because the customers, as well as their expectations, especially overstaffing. Some of ours are thinking of were all very different. People wanted things quicker, going back home, some are thinking of staying, while having a ‘commuter mentality’. We also attracted

14

DRAM JANUARY 2019

LIKE FATHER LIKE SON

those looking for a big night out rather than an intimate family gathering. But, like our first opening, we had to learn ourselves on the job.”

Then, in 2007, a personal tragedy caused Mario to rethink his entire business model. Said Marco, “My brother Tony sadly passed away and this was when I decided to concentrate on the restaurants by farming out the fish and chip shops. We already had the Byres Road premises at this point but we didn’t have planning permission to make the alterations to what was Robert Biggars Pawnbrokers. We eventually got everything in place and began work on bringing this one to life in 2008.”

He continued, “In the Byres Road unit we went down the tapas version of Italian and I believe that we were the first in the trade to do that. This was completely different, simply because there are more dishes, which requires more preparation, more creativity. We had to run it ourselves and be focussed and hands-on, which only strengthened our resolve to keep the business in Glasgow.”

This is when Mario came on board and I had to ask him how they both coped with working with one another, and whether or not any other family members were involved.

Said Mario “Working together is okay, but not in the same unit! I have a brother but he’s nothing to do with the business – he’s pursuing a music career in London.”

Then came unit number four in Newton Mearns, which also came with its own challenges. Said Mario, “Five years ago we opened our Newton Mearns restaurant.

This was our first foray into the breakfast market and this presented further problems, like getting reliable staff that will rise that early (two didn’t turn up this morning!). That’s another reason we need to be close to our operations – to step in and save the day when we have to.”

It strikes me that this pair lives to work and that Mario is a chip off the old block in that neither get much time away from the business. Said Mario, “I have a newborn son – well he’s three-and-a-half months, so there’s not a lot of time for very much else away from work.” Marco added, “My grandson is the most important thing in my life – but I also like the odd round of golf too.

They also dine out as an excuse to check out the competition. Said Mario, “In terms of what other operators are doing, we do check out what’s going on, but we prefer to focus on doing what we are doing and doing it well rather than what other operators are doing.”

In terms of the future, Mario is very clear on what legacy he wants to leave, and when it’s time for him to call it a day. He explained, “Learning is the most exciting part of the job and so once I stop learning it’s time to hang up my boots. I look at what we are doing as a long-term investment to pass on to the next generation.” n DRAM JANUARY 2019 15

1100 Crow Rd, Glasgow

LOCK 27 DESIGN FOCUS

C

hris Allen and business partner have re-opened Glasgow’s Lock 27 at the top of Crow Road in Anniesland after a £400k refurbishment. And what a transformation. Dog walkers, cyclists and everybody else that hold this Glasgow institution close to their heart won’t recognise the place.

It closed in October 2017 and the new operators signed the lease in September 2018, with the refurbishment taking a total of six weeks to complete.

Chris Allen told DRAM, “Greene King invested £300k in the refurbishment and me and my business partner put up £100k.

We tried to create a homely, cosy feel while maximising the view of the canal, arguably its best feature, by doubling the size of the windows. They were very small before and this also robbed the place of natural light.”

He continued, “Paint, bricks and design are one thing but the feedback we’re getting about the staff has been fantastic. We aren’t reinventing the wheel and, as important as the design is, we want this to be about customer service.”

Alan Baxter of DBP Architects was responsible for the design, as were contractors Hugh Stirling and George Nicolson.

Said Barry Nicolson of George Nicolson, “We were delighted to be part of the team that revived what was a disused premises, turning it into a welcoming environment for the local community as well as the people who run it.”

In its previous incarnation, the bar kind of dominated the space in the centre, with a raised area with seating (to the left as you enter) and seating in the windows, with standing space at the bar.

The refurbishment has resulted in the bar being moved to the far right-hand-side corner of the space. In front of it sits along posing table. Tucked into the window at the front opposite the bar is an area has lots of exposed brick and shelves with plants and pictures.

This is also where the entrance to the toilets is located. And I have to mention the gents because as well as a calming green finish

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DRAM JANUARY 2019

BY JASON CADDY in the main part of the toilet, the large wooden cubicle has been painted in a daring red colour that I don’t think I’ve ever seen before in such a context.

To the left, as you enter, and perhaps the most interesting part of the design is a raised seating area complete with wood burning stove, tartan carpet and wood panelled walls, and this is the place to sit if you want to enjoy that canal view of course. And in keeping with the water theme, a pair of oars has been mounted on the wall in a criss-cross pattern.

In front of this area is the biggest expanse of seating. The wooden chairs have been upholstered in a kind of ribbed velour material in peacock blue and paired with wooden tables that look like oak.

There are also some comfy tan leather chairs here.

The lighting is all ceiling mounted and consists of a big cluster of pendant lights over this area like a large hovering UFO. The floors are wooden in this segment, while on the walls are various pictures, bric-a-brac and mirrors. On the back wall, next to the servery, is an interesting feature: broken down wooden wine crates that have been repurposed as wooden cladding. Some of them are still assembled to create shelves for more object d’art, like vases, jugs and plants.

The less-busy walls are a rust colour with the odd pop of duck-egg blue. There are also big TV screens dotted about the place.

And we can’t finish things off without talking about the new bar of course. Its centrepiece is a big tinted mirror displaying the ‘Loch 27’ logo. It’s constructed with what appears to be oak wooden shelving and bar top and peaking through the shelves you can see more of that lovely exposed brickwork.

Above the bar is a row of exposed filament lights that cast a copper glow over the bar that really sets off the wood beautifully.

The new design has fans in all of the customers I spoke to when I visited, including a black poodle called Marley, so it looks like this Glasgow institution is in two pairs of safe hands for some time to come. n

96-100 Salamander Street, Edinburgh, EH6 7LA T: +44(0)131 477 4477 E: info@nicolson.co.uk W: www.nicolson.co.uk

WE ARE PLEASED TO ACT AS PRINCIPAL CONTRACTOR ON BEHALF OF GREENE KING, AS WELL AS PROVIDING OUR PROFESSIONAL PAINTING & DECORATING SERVICES

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DRAM JANUARY 2019 17

The Complete Solution for Hotels, Bars & Restaurants Pride along with our sister companies Instock and Prois are delighted to have worked with Tony Crolla and his family to create Bertie’s. We wish them every success for the future and are looking forward to delivering the next exciting Vittoria group project in early 2019.

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DRAM DECEMBER 2018

9 Victoria Street, Edinburgh EH1 2HE

BERTIE’S DESIGN FOCUS

A

neon sign displaying the legend ‘Fry Me to the Moon’ is one of many wonderfully quirky touches in Bertie’s – the Vittoria Group’s new £3m Edinburgh operation, which also happens to be Scotland’s largest fish and chip restaurant. The Victoria Street fish and chip restaurant is located in an 11,000 squarefoot former church, with 300 covers – 130 downstairs and 170 upstairs. Most recently it was Kushi’s Indian restaurant.

Vittoria Group MD, Tony Crolla, said, “We’ve had the building for about five or six years and we sat on the concept, which has always been better fish and chips in a relaxed environment with touches of humour. We didn’t want to turn the place into Treasure Island or anything, like oars on walls, we instead wanted to do our own thing with the design.”

It was designed by MD Hospitality’s Carolann Lever. Company MD Michael Dunn told DRAM, “When Tony Crolla told us his vision for Bertie’s it was one of our greatest Design challenges – to create the UK’s largest and most exciting Fish and Chip Restaurant. Our design pivoted on creating a space of theatre, fun and excitement. All great design is fundamentally built on the emotion that our customers experience and making them feel wonderful in a magical space, and that is what we believe we have created over three floors, embracing many of the original features of the former church’s great light, height and drama of a world heritage site.”Edinburgh company, Specialized Signs and Pride Commercial Interiors were also involved in the project.

Assistant Manager Simeon Lee gave me the guided tour. You enter off the street through an arched doorway in this beautiful stone building and there are two staircases ahead of you: one leading to the restaurant and one leading to a lift a short way up.

This foyer area is lit by a big chandelier-like fitting with globe-like shades. There’s also a window in this area looking in on the first floor of the restaurant, and, once up the stairs, this leads to a corridor with other quirky touches, namely pictures of celebrities enjoying fish and chips. The roll call includes Amy Winehouse, David Beckham, Harry Styles and Lady GaGa. This, in turn, leads to the main body of the restaurant. It’s a large square space with a big open staircase in the centre. On the

BY JASON CADDY right-hand side is the open kitchen, and that neon sign I mentioned earlier hangs over the servery.

There’s also another interesting fact about the kitchen. Explained Simeon, “At 5.5 metres long, the kitchen range is the longest in the UK. We had to use a crane to install it.”

On the opposite side of the space is the bar, around which are dedicated chairs and tables, including high tables with stools, that have been designed with bar customers in mind. At the far end of the space, beyond the staircase, is the bulk of the seating.

The bar front is clad in wood and painted in a teal colour, with a marble bar top and a back bar tiled in blue square tiles, and there are metal shelves to store the glassware above the bar.

Directly in front of the bar is a chessboard floor, but the rest of the space has been decked out in wooden floorboards. There’s also an industrial feel to this floor thanks to the large exposed silver ceiling pipes.

The furniture on this floor is a mixture of wooden tables and copper-top tables, and booth seating. I really liked the red leather banquettes that add to the ‘bar’ feel. Some of the chairs are upholstered in peacock blue, others are various shades of wood.

There’s also a high ‘posing’ table with stools all around it.

One of my favourite parts of the design on this floor is the huge tiled octopus mural. There’s also a smaller one of a lobster, and talking of lobsters, the light shades here kind of resemble lobster pots, as well as the naked pendant exposed filament bulbs dotted all around the place.

On the way up the stairs to the next floor, customers are entertained by a series of cartoons by Frank Boyle, including one of the Crolla family enjoying a Last Supper. (Last fish supper?) There are also other Crolla family pics dotted around the place. Above the staircase is a statement piece chandelier sporting more of those lobster-pot lampshades.

The upper floor is in the eves of the roof and this attic effect, chiefly thanks to exposed oak beams, makes it feel cosier, plus this floor, according to Simeon, caters more for groups and parties. It also has a cosy flame effect fire in front of which is seating, both cafe style and banquette, and a private dining facility in the top left corner and is lit by large pendant fittings that cast a kind light throughout DRAM DECEMBER 2018 19

DESIGN FOCUS this floor, and wall lights too. There’s also a lot of natural light in this floor, as there is on the floor below, because of the generous number of windows. The walls are exposed stone, and the majority of the floor is floorboards, apart from mosaic tiles in brown and white in front of the fire. On the ceiling directly above the fire is some oak wooden panelling that looks a little baronial to me.

Hanging on the back wall is an under-the-sea painting by Michael Dunn’s daughter Francesca, which provides a lovely pop of red.

The private dining facility has its own window, exposed filament pendant lights hanging off what looks like a big driftwood mount.

There are also porthole fittings on the wall and a table on which sits a globe of the world and a silver fish, plus a beautifully patterned tile floor.

All in all, this is a really fantastic and clean design that is quirky and classic and, while they fry you the moon, customers are sure to love it to the moon and back. feel cosier, plus this floor, according to Simeon, caters more for groups and parties. It also has a cosy flame effect fire in front of which is seating, both cafe style and banquette, and a private dining facility in the top left corner and is lit by large pendant fittings that cast a kind light throughout this floor, and wall lights too. There’s also a lot of natural light in this floor, as there is on the floor below, because of the generous number of windows. The walls are exposed stone, and the majority of the floor is floorboards, apart from mosaic tiles in brown and white in front of the fire. On the ceiling directly above the fire is some oak wooden panelling that looks a little baronial to me.

Hanging on the back wall is an under-the-sea painting by Michael Dunn’s daughter Francesca, which provides a lovely pop of red.

The private dining facility has its own window, exposed filament pendant lights hanging off what looks like a big driftwood mount. There are also porthole fittings on the wall and a table on which sits a globe of the world and a silver fish, plus a beautifully patterned tile floor.

All in all, this is a really fantastic and clean design that is quirky and classic and, while they fry you the moon, customers are sure to love it to the moon and back. n 20

DRAM DECEMBER 2018

BY JASON CADDY

Princes Square, 48 Buchanan Street, Glasgow

JAX BAR-EATERY DESIGN FOCUS

T

he 80s revival shows no signs of hanging up its legwarmers if the design of Jax Bar-Eatery in Glasgow’s Princes Square is any gauge. Think Tom Cruise in the film ‘Cocktail’. Gin and whisky distiller Eden Mill is the brains behind it, and right next door to the new eatery, Eden Mill has also opened a gin shop and their Blendworks gin making classes. These will offer customers the chance to learn about the history of gin before creating their own unique flavours.

This project marks the distiller’s first foray out with St. Andrews, and Paul Miller, director at Eden Mill, said, “We are delighted that our second Eden Mill venue will be at Princes Square and we are confident that its quality and fun delivery will add to the exciting range of bespoke experiences visitors can enjoy.”

The Blendworks experience sees Eden Mill’s tutors lift the curtain on the gin making process and gives visitors the chance to create their very own gin by choosing their own ingredients and determining their own flavour profile.

Both are located in the basement area of Princes Square in a space that’s arguably most synonymous with Buzzy Wares, and at the foot of the two sweeping staircases is the ‘outside’ area (located within the shopping centre itself) of Jax, outfitted with blue velvet booth seating. The two entrances to the main bar stand out because of the pink wallpaper that’s been used in their ‘archways.’

Once inside the space the bar is on the left-hand corner in what is a dark design thanks to mainly black walls, apart from some

BY JASON CADDY wallpaper depicting a forest scene with what look like wolves and birds. The other wallpaper has what looks like the Jax coat-of-arms.

There are grey floorboards throughout.

The ceiling is painted black and there’s exposed black pipes and lots of interesting paraphernalia hanging from it to make the design more interesting. There star-shaped gold ornaments resembling the craft in which Superman first travelled to earth in. There are also some hanging baskets with what looks kind of like silvery-grey space-age foliage bursting out of them.

The forna theme is also evident in some of that wallpaper I mentioned, likewise in the metal fern-shaped wall lights that are quite interesting and gold pendant fern lights that go really well with the black backdrop.

The square bar is fairly roomy and obviously designed to accommodate a swell of staff. Its standout features, apart from the marble bar top, is the big neon sign on the back wall displaying the bar’s logo and the frosted glass with stars on it, that divides the bar and the shop. The gantry is located in front of this glass.

Above the bar is a shelf for glasses, parallel with a row of darkly shaded pendant lights.

The seating area is split into two areas that are divided by an enclosed glass DJ booth. The seating in the biggest area in front of the bar consists of black (with gold rim) circular ‘cafe’ style tables and black chairs and horseshoe-shaped booths upholstered in pink and dark blue by SIG Contracts.

DRAM JANUARY 2019 21

DESIGN FOCUS There’s also an interesting booth that is encased in the wall. This has also been upholstered in the same pink material.

Up a few steps to the right of the DJ booth and you’re in the area at the back of the space which has a row of booths running along the back wall, plus a few other booths. This area also has two window seats looking out onto Princess Square. They’ve also pained some pipes gold that run floor to ceiling that makes a feature out of some

necessary part of the bowels of the building.

Jax is certainly a departure for this space compared to what this unit housed in the past and it will certainly help that the shop is next door. It may be a little bit dark for people of a certain age that remember the 80s, or maybe not, and it’s certainly a novel and brave use of the space that contrasts starkly with the rest of the design of the building it’s in. n

We specialise in contract fixed seating, tables, chairs and soft furnishings for hotels, pubs, clubs and various other commercial properties. Full re-upholstery service also available.

Here at SIG Contracts we have a long established family run business in which we have been supplying the very best quality furniture available on the market place. Our products range from BESPOKE banquette seating, Sofas, Tub Chairs to Headboards, Curtains and all other soft furnishings in which are all made in our own factory to meet our clients own specification. We can also provide a large selection of contract Chairs, Tables and bar stools to create the perfect finish for any project.

Proud to have been involved with Jax Bar-Eatery.

Tel: 0800 316 9339 24hr 07799 646 778

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DRAM JANUARY 2019

E: enquiry@sigcontracts.co.uk

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THINK LIGHTING LIMITED Provider of bespoke lighting, would like to wish Eden Mill and Jax very best wishes on their most recent venue at Princess Square

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ROUNDUP @dramscotland

/dram.scotland

Ance Kristone, 21, originally from Latvia, recently took home a gold medal from the UK largest skills competition, WorldSkillsUK Live as part of the team from Scotland’s Super College.

The Professional Cookery student is set to join the team at Cali Bruich as a pastry chef.

Scotland took Silver in Expogast Culinary World Cup Luxembourg 2018 in a cook-off with 30 other national culinary teams. Led by culinary team director and World Chefs judge, Kevin MacGillivray, the other chefs were Robbie Penman, St Andrews Links Trust; Orry Shand, Entier; Jamie MacKinnon, The Seafood Ristorante, St Andrews and Craig Palmer, Entier, alongside pastry chefs Andrew Mackay from Trump Turnberry and Rory Taylor of Entier, with Graham Mitchell from Trump Aberdeen as hot kitchen reserve. Back-up support was provided by Shona Sutherland Taystful, Blairgowrie; Beth Davies, Gleneagles Hotel and Errin Sweeny; City of Glasgow College.

Carlsberg UK has appointed Tomasz Blawat as its new chief executive.

Blawat, who is head of Carlsberg Poland, from this month. He will succeed Julian Momen, who will leave the business at the end of March. Momen has held the role since March 2016, having joined Carlsberg as chief financial officer in 2012.

DRAM DRINKS RETAILING AND MARKETING PUBLISHED BY MEDIA WORLD LIMITED UPPER FLOOR / FINNIESTON HOUSE, 1 THE STABLES YARD / 1103 ARGYLE STREET, GLASGOW / G3 8ND

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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, Emma Doherty, Nicole Browning • 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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46 Dalsholm Road Glasgow G20 0TB. Tel: 0141 946 0444

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