DRAM issue 344

DRAM

344

DRINKS RETAILING AND MARKETING

@dramscotland

DRAM MAGAZINE May 2019 ISSN 1470-241X

/dram.scotland

SARAH FARRUGIA OF DISTELL WINS SALES ACCOLADE DRAM MAY 2019

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G N I M O C E

R A S E M I T

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

Email mcewanscustomercare@marstons.co.uk for more information. www.mcewans.co.uk 2

DRAM MAY 2019

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DRINKS RETAILING AND MARKETING

WELCOME We’re edging ever closer towards the Scottish Bar and Pub Awards in August, so I’d urge you to get your entries and nominations in as soon as possible. Go to the middle pages (18 and 19) for your very own awards pull-out poster.

Highlights in this issue include an interview with Kevan Fullerton of Edinburgh-based Bruce Taverns. The company is 20 years old this year and he and his business partner Scott Piatkowski are looking to expand the company’s 22-unit estate to around the 100 mark in the next three years. Read all about what he had to say to me on page 16.

How rosy is the cider category in Scotland’s on-trade? We’ve got some stats, some fun facts and some views from those serving the stuff for you to digest on page 11.

We also put the new bar-restaurant from St Andrew’s Brewing Company at Dundee’s Caird Hall and Edinburgh’s Damm 27 under our design microscope. Our verdicts are ready for you to read on pages 29 and 32 respectively.

Finally, we profile ten rising star mixologists from across Scotland and you can read their individual stories on page 10.

CONTENTS

See you all next month,

REGULARS

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

@dramscotland

/dram.scotland

May

2019

FEATURES

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11 16 29 4 8 34

MIXOLOGISTS CAUSING A STIR We profile ten of the best in Scotland.

CIDER FOCUS

Is everything in the category rosy?

LICENSEE INTERVIEW

Jason Caddy talks to Kevan Fullerton and Scott Piatkowski

DESIGN FOCUS

Damm 27, Edinburgh, and St Andrew’s Brewing Co, Caird Hall. Dundee. b

NEWS

All the news on pubs, bars, restaurants and hotels.

BRAND NEWS

All the latest brand news.

SUE SAYS

Straight talking from our very own Publisher.

DRAM MAY 2019 3

Hello Bo & Birdy Bo & Birdy. That’s the name of The Blythswood Hotel’s new £1m 146-cover bar and restaurant that re-opens this month after being closed for three months following the acquisition of the hotel by IHG. Steering the ship is Scotland’s first female 5-star hotel exec head chef, Gillian Matthews. GM Murray Thomson told DRAM, “Gillian has been an integral part of the team at The Blythswood Square Hotel for seven years, and we are delighted our new restaurant, Bo & Birdy will be launching with her at the helm. Gillian and the team have been working closely with suppliers when designing the menu, to ensure Bo & Birdy showcases the best tastes of Scotland, whilst supporting local produce.” He continued, “As well as upgrading the restaurant, the kitchen has been modernised to reflect the new culinary direction and major changes front-of-house. It has been fun working with our suppliers on this part of the project.”

HIDE YOUR WHEESHT So far, the secret location of Glasgow’s only underground speakeasy, Wheesht, has been kept under wraps. It’s the brainchild of bartenders Jamie Moran and Dave Ali and potential customers can find out about it on social media before making a booking before being taken to the secret location. Dave told DRAM, “It’s a fourmonth pop-up and so far it’s going really well – and nobody has blown our cover yet. The interior is best described as intimate, modern, dark, dingy and candlelit.” In the pas both Jamie and Dave had worked at Glasgow’s Kelvingrove Cafe, plus Dave also has experience of working in another speakeasy, Dublin’s The Blind Pig. Paul and Lyndy Geddes have taken over the Braeval Hotel and Bandstand Bar and Restaurant in Nairn. Lyndy was previously a director in an ombudsman’s firm and Paul worked in IT and this is their first foray into the hospitality industry. The hotel, which has 11 guest rooms, is to get a makeover. Lyndy told DRAM, “We want to keep it cosy and friendly but we also want to add a beer garden with painted board games on the top of the tables.

We are also going to expand the covers to around 125. We’re really enjoying the challenge because we both enjoy new things.

We are a pair of magpies.”

The range of beer and cask ales has already been expanded and more than 140 malt whiskies and 40 gins are now on offer. The couple also confirmed that they will be carrying on the legacy left by the previous owners, Morag and Gordon Holding, including the Bandstand Beer Festival, now in its eleventh year.

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DRAM MAY 2019

THE THREE CHIMNEYS UNDER NEW OWNERSHIP The Three Chimneys on the Isle of Skye has been sold by current owners Shirley and Eddie Spear after 34 years to hotelier Gordon Campbell Gray.

Scots-born Gray has returned to live in Scotland permanently to create a new Scottish hotel and restaurant collection, The Wee Hotel Company, The Wee Hotel Company, and aims to carry on business at The Three Chimneys as it has always been run, with the introduction of additional investment over time.

All jobs are secure and all current staff will remain in position, including head chef, Scott Davies.

Gordon Campbell Gray, Founder of Campbell Gray Hotels and The Wee Hotel Company said, “I cannot tell you how privileged I feel to have been given the opportunity to buy somewhere as iconic as The Three Chimneys. I have admired Shirley and Eddie for so many years, and when we were chatting on one occasion and Shirley hinted that perhaps they might consider selling, it was a magical moment.

“I am very flattered that they would allow me take over the reins of their amazing achievement and the simply outstanding team.

For the past few years, I have wanted to come home to apply the skills and knowledge I’ve developed across my career. I have been lucky enough to live in and travel to many countries but, at the end of the day, Scotland is simply one of the most stunning countries in the world; the best!

Gordon Campbell Gray’s Wee Hotel Company plans to develop and invest in special properties around Scotland and will be looking for suitable opportunities. As well as The Three Chimneys, it also counts The Pierhouse Hotel and Seafood Restaurant at Port Appin in Argyll in its portfolio.

Gordon Campbell Gray added, “For several years I’ve wanted to come home to Scotland. The Wee Hotel Company is the result of this ambition and the start of an exciting new chapter in my life.”

LOOKING MIGHTY VINE Buzzworks Holdings will open the eagerly awaited Vic’s & The Vine this month. It’s the refurbished Elliots on Prestwick’s Main Street, the company’s flagship outlet. It has undergone a seven-figure refurbishment, and the new-look venue now boasts a stylish new look, including a hand-painted feature ceiling, authentic fireplace and a new glass roof in part of the bar. Vic’s & The Vine is a venue of two halves. The 150-cover Vine restaurant will also incorporate a private dining area. The Vic’s bar is, say the company, a modern take on the traditional bar, featuring live sport and entertainment seven days a week. Kenny Blair, Buzzworks Managing Director, told DRAM, “This is a new chapter for our iconic Prestwick venue and the transformation has been incredible. We’re certain that Vic’s & The Vine will appeal to all - whether its families, couples or groups of friends - providing one of the best day to night venues, not only in Ayrshire but throughout Scotland.”

Heineken is investing £4 million in its Star Pubs & Bars estate in Scotland this year. Operator Billy McAneney is taking on the lease at Blackfriars, Inverness, one of the pubs receiving investment (pictured here with Rural Economy Secretary Fergus Ewing ).

The pub has been closed since September 2017.

A six-month £1.36 million refurbishment starts on site next week to reopen it.

Did you know?

Dundee city centre now has a brand new sports bar called Sportsterz on South Ward Road in what used to be No 1’s Lounge.

Cover story

Distell BDM celebrates awards success This month’s cover story features Sarah Farrugia, Business Development Manager at Distell International, who recently celebrated winning the Whisky Rep of the Year accolade at the 12th annual Òran Mór Whisky Awards in Glasgow.

In fact, the team were celebrating a trio of awards that night, also scooping Best Newcomer for 19yo Ledaig Pedro Ximénez and Best Overseas for Bain’s Cape Mountain Whisky.

Commenting on the win, Sarah said, “I was genuinely shocked and incredibly humbled to be named Whisky Rep of the Year.

“It really is such a phenomenal achievement and I am delighted to be recognised in this way by the trade.”

Cameron Bowes, Channel Controller North at Distell International, added, “We are extremely proud of Sarah’s award win. She always goes above and beyond in her role and it’s great to see this being recognised at an industry level.

This reflects how tremendously hard Sarah works and how dedicated she is to the whisky side of the business.

“This win has been made even sweeter by the fact that this is the fourth time that one of our reps has walked away with this award.”

Distell International is no stranger to winning awards. Its Bunnahabhain Stiùireadair recently won Double Gold at the San Francisco World Spirits Competition for the second year in a row, while Ledaig 10yo, Deanston 12yo and Deanston 18yo also earned Double Golds.

DRAM MAY 2019 5

NEWS New look for The Ploughman The Plough constellation is also known as The Big Dipper and the new-look bar at The Ploughman in Peterculter is hopefully set for anything but a big dip after a four-week refurbishment and ‘ a substantial five-figure investment’.

Co-owner Simon Cruickshank said, “We’re delighted with the new look. We promised to invest in the business and that’s what we are doing.

“We’re confident the refurbishment of the bar area will go down well with existing customers and attract new ones. Retaining a warm and welcoming feel has been important.”

The bar owners have taken the opportunity to install a state-of-the-art 4k TV screen system in the 60-capacity bar.

In addition, the lounge and restaurant, which has 120 covers, is looking to add a chef, kitchen porters and waiting staff to its team. The Ploughman is also hoping to expand its outdoor seating area later in the year, subject to planning permission.

Simon Cruickshank and Alistair Dornan, an oil and gas executive, acquired The Ploughman at the start of the year. The co-owners also plan to revamp the restaurant after the new bar gets bedded in. Both Simon and Alistair live near The Ploughman.

WINE AND TEA BAR OPENS The Chaumer is a new teahouse and wine bar for Edinburgh’s Queen Street – with a very interesting back story. Spokesperson Catherine Allison told DRAM, “Daniel Fern and Victoria Rae took over Stewart Christie Taylors about four years ago. Next door was an empty unit with a beautiful back room that they used for accommodation for customers that had travelled far and needed to stay overnight. Then they decided those guests needed tea and breakfast (and wine) ....and so here we are.”

Chaumer is an old Scots word for a thatched one-roofed bothy and a reference to the accommodation. The rest of the tearoom has made the most of the building’s original Georgian features. Continued Catherine, “The interior is beautiful thanks to the original ceiling, panelling and antiques collected from across Scotland. There’s also Stewart Christie tailored upholstery, marble table and glass tea-tops – plus tailor’s dummies a bit of a peacock theme thanks to a few feathers.”

The Ivy Collection has confirmed it is moving the opening of its Glasgow restaurant at 106 Buchanan Street, its second after Edinburgh’s Ivy on the Square from spring to summer 2019. The group has also reported turnover up 124% to £98.5 million in the year to 29 July 2018 on the back of 14 openings.

THE BLUE ROOM FOR DUNDEE AJ McMenemy, the operator behind the Dundee-based Macmerry 300 group that owns The King of Islington, Abandon Ship and Bird & The Bear has opened a new bar called The Blue Room. It’s located on the third floor of a former department store at 36 – 38 Nethergate, the basement of which houses the group’s speakeasy bar, Draffens. Sarah Berardi of Draffens told DRAM, “I went to Italy to do the research prior to opening because what we are creating is an amaro, aperitivo Italian-style cafe-bar. At 35 covers, it’s fair to say that it’s an intimate venue and as the name suggests the colour scheme is blue, which contrasts beautifully with the white marble table tops. The property also has many beautiful original features, like floor-to-ceiling windows.”

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DRAM MAY 2019

AYR OF THE DOG BUF is the name of Ayr’s latest barrestaurant at 10 Arthur Street. It’s the sister venue of BUF on Prestwick’s Main Street and owner Kevin Finney has spent £600k on refurbishing the former McArthurs with what the team behind it describe as an up-cycled interior. Conor Kelly, who handles marketing and events for the company, told DRAM, “BUF Ayr is a fully evolved version of the BUF concept. The new venture signals the first phase of expansion for the brand following the success of the original BUF venue in Prestwick, creating over 30 jobs in the process. The place was really run down and because it had been closed for three years was full of pigeon droppings.

The whole project took from January to March to complete, so it was all hands to the pumps. We actually opened ahead of schedule.” He continued, “Much of the interior has been up-cycled. For example, the wood has been recovered from old scaffolding boards.”

Bloc pop-ups on former Nonya site John Burns, owner of Bloc+ on Bath Street in Glasgow has opened a Bloc pop-up on the site of the former Nonya on the city’s Claremont Street.

Burns, who was an investor in Nonya, has made a few changes to both the interior as well as the offering.

He told DRAM, “We’re going to open for the summer and then see how it goes from there.

We have made a few changes to the interior but nothing drastic, like a few neon lights for example.”

“The offering is mainly food driven with the same cheap deals as Bloc+ and we have a 1 am licence, serving pizzas, and we are looking at opening from 9am at weekends to serve brunches.”

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DRAM APRIL 2019 7

BRAND NEWS

ALL THE L ATEST BRAND NEWS

WHISKY

GIN

DRAM FINE SHOW FOR LOCH LOMOND 12 YEAR OLD

CASK FINISH GIN FROM AVVA SCOTTISH GIN AVAILABLE TO TRADE CUSTOMERS FOR THE FIRST TIME The latest release of Cask Finish Gin from the brand Avva Scottish Gin is now available to trade customers for the first time. Matured in first fill Bourbon Casks (Kentucky) for 6 months and bottled at 55% abv creates a unique honey coloured gin with sweet vanilla tones. Jill Brown, Distiller & founder at Moray Distillery Ltd said “It has been really interesting creating our limited edition Cask Finish Gin, it has attracted a lot of attention and new consumers to our brand. Working with the trade will allow the distillery to put the Cask Gin in front of new consumers.”

Loch Lomond Whiskies’ Loch Lomond 12 Year Old Single Malt Scotch Whisky has triumphed at the Bartenders’ Brand Awards, including the top overall Scotch accolade.

As the Scotch with the highest score it was also named category champion.

Scott Dickson, marketing manager for Loch Lomond Whiskies, said, “We are extremely proud of this latest award for our beautifully balanced Loch Lomond 12 Year Old Single Malt. It’s been acclaimed worldwide for its smooth taste and rich mouth feel but being recognised in this way by the UK’s most influential bartenders is an extremely important endorsement.”

VODKA

SMIRNOFF INFUSIONS SMIRNOFF has launched a new spirit drink, Smirnoff Infusions.

Available in the on-trade now, the new spirit drink is made with Smirnoff No.21 Vodka, infused with real fruit essence and natural ingredients to produce two delicious flavour variants, Smirnoff Infusions Orange, Grapefruit & Bitters and Smirnoff Infusions Raspberry, Rhubarb & Vanilla. Said Sarah Shimmons, Smirnoff Marketing Manager for Europe, “The process sees real fruits infused and distilled individually for the perfect amount of time to allow their natural flavours to be extracted. The resulting Spirit Drink is blended with Smirnoff No. 21 Vodka and crafted at 23% ABV, to ensure the perfect balance of natural and fruity flavours at the heart of the liquid, with good spirit cut-through.”

BIRRA MORETTI LAUNCHES “IL GRANDE INVITO” – ITS BIGGEST CAMPAIGN TO DATE Italian lager Birra Moretti will run its ‘Il Grande Invito’ campaign over the summer – aimed at encouraging customers to ‘gather together around the table over great food and beer’. It will run a major TV campaign, along with in-pub and in-store activations, a major PR campaign, an extensive digital activation. Iza Glodek, Premium Brands Unit Director at HEINEKEN, says, “Food is proven to be a fantastic way to entice customers and what’s more, it’s perfectly aligned to our beer’s traditions. Through Il Grande Invito, our mission is to bring people together around the table this summer, creating long-lasting moments centred around food, and of course with Birra Moretti at the heart of this.”

TEQUILA

CIDER

Cazcabel Tequila Launch New Bottle Design

OLD MOUT UNVEILS NEW PINEAPPLE & RASPBERRY CIDER

Distributed by Proof Drinks in the UK, Premium tequila brand Cazcabel Tequila has unveiled brand new bottlse across their entire range. The traditional Mexican-inspired pattern that once decorated the Cazcabel label has been transferred onto the glass of the bottle. This translates to embossed custom glass mould featuring elements of the core branding. The bottles are also now more bartender friendly, say the company, due to the taller, thinner structure and an extended lip on the bottle neck.

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BEER

DRAM MAY 2019

Old Mount is expanding its innovative range of fruit flavours, with the addition of Old Mout Pineapple & Raspberry. Old Mout Pineapple & Raspberry contains the same 4.0% ABV as the other Old Mout variants and each has a natural taste including no artificial colours, flavours or sweeteners, says HEINEKEN. What’s more, all Old Mout packaging is 100% recyclable.

DRAM MAY 2019 9

MIXOLOGISTS CAUSING A STIR STEFANIE ANDERSON Bon Vivant Edinburgh

Stefanie, 25, is a bartender at Edinburgh’s Bon Vivant. Originally from the Isle of Siel, near Oban, this is where she first cut her hospitality teeth working as a KP in a local hotel. But she really got the taste for it while working behind the bar at the Corn Exchange in Edinburgh when she was a student. “After graduating in business and events, I began to take career bartending more seriously,” she said.

What’s her proudest achievement so far? “Winning the Talisker Race to Skye Cocktail competition last year, which involved three days of blind tasting and nosing plus a mastermind round.” As for people she admirers in the industry, she said, “Kaitlyn Stewart, who won the World Class last year, shows bartending in a new light. She rocks up with a t-shirt and tattoos and helps shake off any male-dominated stuffy image the industry used to have.”

ELLIE RAESIDE Tonic Edinburgh

Ellie, 22, won the William Grant & Sons Bar Apprentice Award at the 2018 Scottish Bar & Pub Awards. At the time she was working at Edinburgh’s Candy Bar but has since moved to the city’s Tonic Bar. Said Ellie, “I fell in love with bartending from my very first job at The Roseburn Bar in Edinburgh which can best be described as a wee old man’s pub.

Interacting with the customers is definitely one of highlights of the job – as well as being a bit of a challenge sometimes too.” And it seems that bartending runs in the family. Explained Ellie, “I learned a lot from, as well as greatly admire, my sister Poppy who has worked in cocktail bars for years. My first manager at The Candy Bar, Neil Bowie, was also a really great support and inspired me to really push myself. He’s now at Malones”

JEFFREY BERRAOUI Tippling House Aberdeen

Jeffrey, 25, has bartended at Aberdeen’s Tippling House for about a year. He hails from Leicester, came to Aberdeen for university, and this is when he first got into bartending.

He has also worked at The College Bar in Aberdeen. Earlier this year he won the Scottish round of the No 3 Gin competition. Explained Jeffrey, “It took place at Edinburgh’s Balmoral Hotel and there were 12 contestants from across Scotland in all.” Jeffrey’s future ambitions are wide-ranging. He explained, “I’d love to open my own bar, but that’s a long way off in the future. I want to keep working for the moment, including in mainland Europe and southeast Asia. I actually speak a little Japanese and am influenced by Kazuo Uyeda. His book ‘Cocktail techniques’ was what first fired my interest in the industry.”

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JOHNNY MORRISON Blue Dog Glasgow

Johnny has been working at Blue Dog for four years, as well as running his own cocktail consultancy and events company on the side. At the moment he’s interested in molecular mixology. He explained, “I’m fascinated with how chemicals and other ingredients can alter the flavour and consistency of the liquid.” He’s also fresh back from London after winning a cocktail competition organised by Beefeater gin, while Johnny admires an operation a little closer to home and a mixologist a little farther afield. He explained, “I really like what the guys at Glasgow’s Tikki Bar do as well as what a mixologist from the USA, Saeed House (aka Hawk), is doing on social media.” What does the future hold for Johnny career-wise? “I’d love to have my own bar in Glasgow and I’ve got loads of ideas percolating but that’s about five years or so away from materialising, I’d say.”

JAMIE SWIFT Dragonfly Edinburgh

New Zealand-born Jamie Swift grew up in Moffat and got his first bartending job in The Balmoral Hotel in the Dumfries and Galloway town.

He’s been a bartender at Edinburgh’s Dragonfly for just over a year and has also worked at The Devil’s Advocate in the city. Said Jamie, “Bartending is a neverending apprenticeship and I love that about it, as well as every day being different. I am a career bartender, but I haven’t decided yet whether it’s the owner/operator or Brand ambassador route for me as far as the next stage of my career goes.” He continued, “In terms of people I admire in the industry, Kyle Jameson, one third of the guys behind Nauticus in Leith, is someone that I admire, plus he was the main reason I took the job at Devil’s Advocate.” Away from the job Jamie loves checking out bars old and new.

DANIEL ELPHINSTONE Orchid Aberdeen

Daniel has been shaking, muddling and straining at The Orchid in Aberdeen for two-and-a-half years. The 23-year-old is originally from Stonehaven and last year, he came runner up in the No. 3 Gin competition in Aberdeen and made it to the UK finals of the Arbikie Race to Lunan Bay cocktail competition. This has been Daniel’s year for triumphing, however.

He explained, “I won the Beefeater Stirring North competition and I’ve just actually returned from London because the prize included a tour of the Beefeater gin distillery down there which was really interesting.” What are Daniel’s future ambitions? “I definitely see myself going down the brand ambassador route. I already do a lot of work with Porter’s gin, including being a tour guide at the distillery.”

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DAVID GODDARD Bar One Inverness

David has worked in a variety of bars in Inverness, notably Johnny Foxes and Scotch & Rye but he’s now impressing customers with his cocktail making skills at Bar One. Said 24-year-old David, “I have kept my head down and learned a lot about cocktails on the job. I also like to get involved in selecting products and I like to think that I have a good knowledge of gin for example. We have a selection of 42 gins here that I helped select and I see my future career moving into becoming a brand ambassador for a gin.”

David is also open to competing in cocktail competitions in the not too distant future. “Inverness is a bit quiet on the competition front but I plan to put myself forward for one in another city.”

Away from the job David likes spending time with his two Springer Spaniels, Isla and Kiera.

DANNY MCMANUS Kelvingrove Cafe Glasgow

Danny, 27, splits his professional self between two jobs. He explained, “I bartend at The Kelvingrove Cafe in Finnieston and work in a consultancy/sales rep role at The Good Spirits Company.” At the time of us going to press, Danny was just about to jet off to Chicago’s Few Rye Distillery after championing in a competition organised by the company. Said Danny, “My winning cocktail was based on the Columbian Exhibition that happened in Chicago in 1893 and I’m really excited about seeing the distillery.” Danny is a bar-focused individual and has definite ideas on his career path. He said, “I’m inspired more by bars than people, and particularly like London’s Three Sheets and The Artesian, but I see myself going down the brand ambassador route eventually. But I still have a lot to learn before I actively pursue this ambition.”

SARAH BERARDI Draffens Dundee

Sarah, 28, is originally from New Orleans and this self-proclaimed career-bartender moved to Dundee to be with her partner, a scientist studying at Dundee University, roughly two years ago. She’s worked Draffens, a speakeasy bar, pretty much since landing in Dundee. Said Sarah, “When I first moved here there wasn’t much of a cocktail scene in Dundee - and people assumed that I knew what I was doing! I’ve since won The Southern Comfort Patron Perfectionist competition for Scotland and placed second in the UK. I was also nominated for emerging Bartender of the Year at this year’s Class Bar Awards where I made the top 3 finalists.” Who does Sarah admire most in the industry? “My boss AJ Mcmenemy and Phil Donaldson are two people with a creative eye and passion for this industry that I try to emulate in everything I do.”

DIMI SAVVAIDIS

The King of Islington Dundee Dimi, head bartender and GM of the King of Islington bar on Dundee’s Union Street, won last year’s Global Monin Cup cocktail competition in France – the first ever UK winner of the contest. Said the 27-yearold about his future career aspirations, “I’ve always been a bartender and always will be.

I envisage that my career will always be in a bar, whether that’s drinks development, cocktail-oriented – anything to do with beverage, minimum standards or training.

One day I will own my own place but for now, I’m happy working within the company.” He continued, “ I really admire my bosses and my colleagues (including Sarah Berardi who’s also featured here) because together we have not only developed the bar, but also Dundee as a cocktail destination. Dimi is so immersed in his career as a bartender that he describes being behind the bar as his “playtime”.

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Gusto, Brand Tracking, June 2018.

There are over 350 varieties of cider apples in the UK - almost one for every day of the year. As well as the famous Hen’s Turd apple, you can make cider with apple varieties including Cat’s Head, Sheep’s Nose, Foxwhelp and Yellow Willy

“We just go in Orchard Thieves so it’s too early to say how it’s doing other than to say it did come about after a few customers requested a dryer cider. Rekorderlig in cans sell all year round but that tends to be a younger demographic whereas the older customer tends to order pints and go for a dryer brand like Magners.”

Holly Liddle, Bar 91, Glasgow

“I could talk about cider for hours and I can see a lot more craft ciders gaining momentum in the next few years – in fact, I can see it happening already.

Cidersmiths is our main keg but we do a lot of still ciders – Olivers does well as does Westons and Hallets and Hecks – as do the naturally flavoured sweeter ones. We tend to have a dry, medium and more perry one on (pear-flavoured).”

President John Adams, the third longest lived U.S. president, enjoyed a tankard of hard cider every morning with breakfast.

“We stock the classic Magners and Kopparberg ranges and our customers are pretty happy with that. I do have a rotational keg and try to mix things up, which even the cider stalwarts are responsive to. For example, I’ve just ordered in a dry grape cloudy apple cider.”

John Kennedy, The Millhouse, Stewarton

Between the 13th and the 19th centuries, farm workers’ wages historically included four pints of cider a day.

On November 18th, 1307 The legendary William Tell shot an apple from his son’s head. November 18th is now National Apple Cider Day in the UK.

CIDER If cider had an emoji it would be one with a big smile and two plump shiny apple-red cheeks because in Scotland cider is experiencing both volume and value growth, thanks to the success of draught cider, which is in growth by 10.5% and 14.8% respectively.

In fact, the cider category in Scotland is worth £144million MAT (moving annual total), having grown by 1.4% since (CGA February 2019).

Generating almost £2BN of revenue and enjoying 4% value growth annually (CGA December 2018) cider is one of the few categories in the wider UK on trade – along with gin and soft drinks – enjoying growth in both volume and value sales. Its steady growth over the last five years has been largely driven by draught cider, which has experienced almost 9% annual value growth and now occupies 68% total value share, whilst packaged cider holds 32% share (CGA December 2018).

Xander Lawrie, Angels Share, Edinburgh

“Kopparberg non-alcoholic is being asked for more and more and the Strongbow Dark Fruits range is also very popular. We all know that more people drink cider in the sunshine, but the category ticks over all year long thanks to its popularity among younger drinkers (that’s the 18 to 25 bracket). In fact, there isn’t a day that goes by when we don’t sell cider. Customers in their 30s and 40s are more likely to drink it when it’s sunny and the over-ice pour is still attractive to customers.”

Lee Bruce, The Fort Hotel, Broughty Ferry

“Kopparberg mixed fruits non-alcoholic is doing really well and we have a huge outdoor area and a lot more people are driving and not drinking these days so we have upped our stock of non-alcoholic cider (and wine) by about two cases (for each category) per week. Magners also sells really well – about 2 kegs per week. But the biggest change I think is that people now expect a fruit garnish as part of the serve.”

Danny McKenna, The Birds and The Bees, Stirling DRAM MAY 2019 15

www.seachangewine.com

@seachangewine

WINNER: BEST GREEN LAUNCH at The Drinks Business Green Awards 2018

“THE GREATEST THREAT TO OUR OCEANS IS THE BELIEF THAT SOMEONE ELSE WILL SAVE THEM” ‘Sea Change’ is a range of environmentally conscious wines that support ocean conservation through direct partnerships with key ocean and marine focussed charities.

Pictured: Sir David Attenborough with the Sea Change Brochure

Ocean pollution is the foremost environmental issue of the moment, with significant interest and daily coverage across all media platforms.

‘Sea Change’ offers a unique opportunity to engage directly with consumers to tackle the challenges facing our oceans.

The range has been designed with minimal packaging to reduce potential waste and to maximise its environmental credentials: • ‘Grape Touch’ labels have been used, which consist of 15% recycled grape waste, with the remaining raw materials coming from FSC certified forests.

• The Nomacorc Select Green closure is made from renewable plant-based polymers, resulting in the cork being fully recyclable.

• No capsule covers are used on the wine to minimise unnecessary packaging and to enhance the ease of recycling.

In the UK, the two charity partners are Plastic Oceans UK and SeaChangers. ‘Sea Change’ will donate 25 Euro Cents from every bottle sold to the designated charities.

Sea Change Negroamaro A versatile and easy-drinking delight, Sea Change Negroamaro is mediumbodied and well-balanced with flavours of berry fruits, especially red and black cherry at the fore front. A lovely, lingering finish — this wine is one to savour.

So far, over

£5000

ised for has been ra -up ocean clean charities.

Sea Change Chardonnay Easy-drinking and full of flavour, fresh citrus and tropical fruits dominate the palate. Notes of black pepper and lime pair with a crisp, mouthwatering acidity. A well-balanced structure with a soft, delicious finish.

Available exclusively via Inverarity Morton for more info, please call our sales team.

0141 620 6100

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The Queens Park Swizzle INGREDIENTS • 2 parts Angostura 7YO Rum • 1 part Fresh Lime juice • 1 part Demerara syrup (2:1/2 parts demerara sugar: 1 part water)

Get ready for summer

• 12-14 Mint leaves • 6-8 Dashes Angostura Aromatic Bitters

betsoldsport

METHOD

The Betting Auction ™

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

MUSIC STRATEGY & PLAYLIST CURATION FOR BUSINESS

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SUMMER COCKTAILS

Bar Magazine June 16.indd 1

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WWW.SCOTTISHBARANDPUBAWARDS.COM DRAM MAY 2019 17

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DRAM APRIL 2019

DRAM AWARDS 2019

incorporating the

DRAM APRIL 2019 19

The Betting Auction ™

betsoldsport 6

SUMMER COCKTAILS

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

METHOD

• 12-14 Mint leaves • 6-8 Dashes Angostura Aromatic Bitters

• 2 parts Angostura 7YO Rum • 1 part Fresh Lime juice • 1 part Demerara syrup (2:1/2 parts demerara sugar: 1 part water)

INGREDIENTS

Bar Magazine June 16.indd 1

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GUIDE

25/05/2016 16:17:14

MUSIC STRATEGY & PLAYLIST CURATION FOR BUSINESS

Get ready for summer

The Queens www.scottishbarandpubawards.com Park Swizzle

NOMINATE OUR VENUE FOR AN AWARD AT o #b

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AWARD CAT incorporating the DRAM AWARDS 2018

The Scottish Bar & Pub Awards are hunting for a pub that provides a welcome for pet dogs. Do you know a pub or bar that allow customers to bring their friendly pooches inside? Do they provide a water bowl, and the occasional treat? If • 2 parts Angostura 7YO Rum so, they could be in the running part accolade.

Fresh Lime Judges juice for• 1this will be • 1 part Demerara syrup bringing their own dogs on mystery (2:1/2 parts demerara visits (volunteers are queuing up!!) sugar: partknow water)a pub or hotel If you think1 you that fits the – enter it now and • 12-14 Mintbill leaves if •you youAngostura are the most Dog 6-8think Dashes Friendly Pub Bitters in Scotland get your Aromatic customers voting! The two-legged variety!

INGREDIENTS

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The Queens CUSTOMER DOG FRIENDLY Park Swizzle SERVICE AWARD PUB OF THE YEAR

EMERGING ENTREPRENEUR OF THE YEAR

Customer service is paramount when it comes to running a successful business. BII Scotland is on the lookout for a pub, restaurant or hotel which fully embraces the customer service ethos. Do you know a business that does this? If so, they could be eligible for this Award.

Judges will look at the measures that are in place to ensure staff are well trained in customer service.

Short listing will be done by Mystery Shoppers and if necessary this will be followed up with a meeting with the judges. If you want to put a nomination in, do so now.

Buzzworks and Flow are partnering to offer one emerging entrepreneur the opportunity to be mentored by one of the industry’s most experienced and successful individuals over a twelve month period. Are you successful already, but would hugely benefit from great operational and financial advice, to allow your business to grow to the next level? If so let us know you think you would benefit. All candidates will be interviewed too.

Send your information to susan@ mediaworldltd.com

Get ready for summer

METHOD

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

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MULTIPLE OPERATOR SUMMER COCKTAILS OF THE YEAR

Cellar Trends, and its supporting brands Stolichnaya, Luxardo and Finest Call, is on the look-out for Scotland’s top Multiple Operator of the Year. Do you know a great operator or do you work for one?

The judges will be looking for dynamic and forward thinking businesses, that is growing its turnover. It’s not the biggest but the best we are looking for. Enter your nominees at www.scottishbarandpubawards.com

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DRAM DRAM MA MAY Y 2019 2019

CONNOISSEURS CHOICE WHISKY BAR OF THE YEAR

CASUAL DINING AWARD This year we are looking for a restaurant that also boasts a bar, that has created the perfect ambiance and food offering for casual dining, one of the biggest food trends of the moment.

Tasty, good value food, excellent Bar Magazine June 16.indd customer service and a relaxed and inviting environment are all crucial. Do you think you know a venue that fits the bill? Why not nominate now.

1

Gordon & MacPhail’s Connoisseur’s Choice range gives a platform to many of Scotland’s single malt distilleries from across all regions, some of which have never before been bottled as a single malt. The company believes that every distillery has a personality of its own, and this year the company is looking for a whisky bar with personality that has an excellent range of whiskies. Staff should be well trained and enthusiastic when it comes to recommending whisky to their customers and a good Scottish welcome is also important.

Do you know a bar worth nominating or do you think you are that bar?

TEGORIES 2019 HOTELSCOTLAND SOCIAL MEDIA AWARD

HOTEL BAR OF THE YEAR

Social Media is critical when it comes to promoting your business. How well are you doing it? How effective are the results ? Do you think you are the best in Scotland?

What a great way of demonstrating that you are by getting your customers to vote for you – not just in this category!

We’re looking for examples of great content, creativity, consumer engagement and most importantly results.

Hotel Scotland, Scotland’s only dedicated hotel publication, is on the lookout for a great hotel bar.

Great service, a well put together drinks list, and inviting decor could help put you on the map as Scotland’s top hotel bar.

Hotels are the largest segment when it comes to malt whisky value sales accounting for more than 22% of sales and hotels sell five times more champagne than the market average.

Now you know. To enter this category or to vote for a hotel bar go to www.scottishbarandpubAwards.com.

NEW BAR OF THE YEAR

BEER BAR OF THE YEAR

Kopparberg is on the lookout for Scotland’s best new bar The Kopparberg team is looking for a bar that has proved to be a success with customers – it doesn’t have to be the most stylish or the biggest, but owners should demonstrate creative forward-thinking and be inclined to think outside of the box when it comes to developing their business. It goes without saying but good customer service and an excellent range of products behind the bar is essential. Do you know a bar that deserves the title? If so put them forward for the accolade now.

Judges will be looking for an outlet with a range of good quality, well maintained beers, and a team who are passionate and knowledgeable about their line up. A passion for beer and the ability to educate their drinkers on all things beer is a must.

A team who aren’t afraid to champion beer with food – anything from a low alcohol lager, to a punchy IPA. If you know a pub that fits the bill, or you are one... vote at www. scottishbarandpubawards.com

THE SEA CHANGE EVOLUTION AWARD SPONSORED BY INVERARITY MORTON

Sea Change is a range of environmentally conscious wines that are now being distributed by Inverarity Morton and this year, in the same spirit, Inverarity Morton is looking for a hospitality business with the same ethos. Do you know a business, or are you a business, that is adopting a more sustainable way of working - whether by introducing eco wines to your wine list or moving from plastic to glass? Or have you introduced any other evolutionary concept with regard to how you sell your wine?

Perhaps you encourage your staff to get involved in local conservation efforts or are a dab hand at recycling? It all counts.

We are looking for a buisness that gives back to the environment and thinks in an evolutionary fashion for this award.

COCKTAIL BAR OF THE YEAR Do you think you know the best cocktail bar in Scotland or do you think you ARE the best Cocktail Bar in Scotland? If so why not enter the Tia Maria Cocktail Bar of the Year category? Judges will be looking for a bar with a good ambience and well-trained staff who have a strong customer focus, as well as, the ability of staff to put their own spin on a Tia Maria Espresso Martini .

Expertly made cocktails, a willingness to experiment and a good knowledge of spirits are essential. If you think you fit the bill or you know a bar that does, please enter now telling us why you think so.

DRAM DRAM MA MAY Y 2019 2019 21 21

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THE PUB SPY AWARD

LIFETIME ACHIEVEMENT

Pub Spy has been a great success since it returned to the Sunday Mail in 2016. This year the judges at the Scottish Bar & Pubs Awards, will be whittling down the positively reviewed pubs and four will make it through to the Award ceremony. The Pub Spy pubs will receive further mystery visits and customers will be encouraged to vote too at www.

Scottishbarandpubawards.com.

To see if you are eligible check out the Sunday Mail.

This honour is bestowed upon the person who during their career, have made a significant contribution to the licensed trade.

Last years winners were Harry and Kathleen Hood of Lisini. Past recipients have also included:- David Urquhart, Billy Dunn, Bob Taylor, Lord MacFarlane, Angus Meldrum.

Maroulla Nicholas, John Gilligan and Jonathan and Jeff Stewart.

PUB OF THE YEAR This year the Sunday Mail Pub of the Year Award will go to the ‘best of the best’ at the Scottish Bar and Pub Awards.

This means that all the winners from the individual pub and bar categories will go forward to be considered for the ultimate accolade Pub of the Year.

With the overall winner picking up the coveted Sunday Mail Pub of the Year mirror.

BAR APPRENTICE 2019 The Bar Apprentice is back for its 12th year with – William Grant & Sons backing the initiative with brands Glenfiddich Single Malt Whisky, Hendrick’s Gin, Sailor Jerry and Reyka. Wm Grant has also created a bespoke programme for this year’s apprentices – an experience you can’t buy! The programme aims to inspire and educate as well as giving practical experience for working behind the bar or on the floor. The 2019 apprentices will be mentored by a team of experts from William Grant & Son’s.The apprentice who embraces the experience and makes the most progress will receive the accolade William Grant & Sons Bar Apprentice 2019 and will be presented with the award at the Awards Ceremony. If you would like to be put forward for the experience or you have a member of staff that you would like to put forward email:- susan@ mediaworldltd.com

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��������������������� WHISKY BRAND OF THE YEAR ��������������������� VODKA BRAND OF THE YEAR ��������������������� GIN BRAND OF THE YEAR ��������������������� BEER BRAND OF THE

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BOOKING FORM Scottish Bar and Pub Awards (DRAM Awards) Glasgow Hilton Hotel, William Street, Glasgow Tuesday 22nd August 2019

TABLE RESERVATION I wish to reserve a Table of 10 at the above event @ £1200 inclusive of VAT. Tickets can also be purchased singly at £120 also inclusive of VAT. Name:

Address:

Contact Person:

Telephone Number:

METHOD OF PAYMENT I enclose a cheque for £

made payable to Media World.

The payment can also be made by BACS: Media World Ltd, Acct No: 00543550. Sort Code: 08-07-60 or by credit card – call 0141 221 6965.

Or Please send an invoice in respect of

table/s

TICKETS AND WINE LIST WILL ONLY BE SENT OUT ON RECEIPT OF PAYMENT.

Please complete and return to Cheryl Cook, Media World, 1 The Stables Yard, 1103 Argyle Street, Glasgow G3 8ND DRAM MAY 2019 23

BRUCE GROUP’S AMBITIOUS PLANS 24

DRAM MAY 2019

KEVAN FULLERTON, 52, AND SCOTT PIATKOWSKI, 45, ARE THE DIRECTORS OF BRUCE TAVERNS. JASON CADDY CAUGHT UP WITH KEVAN AT ONE OF THEIR PUBS, THE GEORGE IV, TO DISCUSS SOME PRETTY AMBITIOUS EXPANSION PLANS FOR THE BUSINESS.

LICENSEE INTERVIEW

K

evan Fullerton, 52, and Scott Piatkowski, 45, are the directors of Bruce Taverns. Jason Caddy caught up with Kevan at one of their pubs, The George lV bar, to discuss some pretty ambitious expansion plans for the business.

Edinburgh-based Bruce Taverns is 20 years old this year and is ambitiously looking to expand its 22-unit estate to around the 100 mark in the next three to five years. While one of the directors, Scott Piatkowski, was enjoying a family holiday in Orlando, the other one, Kevan Fullerton, met me in the George lV bar for a chat about the company’s expansion plans, which are Scotland wide.

The pub was doing a roaring trade on a sunny day in Edinburgh, and rather than make do with the entire business turning over £7.5m last year (with projections to turnover £12.5m this year), they’re raising a bond in order to raise £20m to boost their estate, which includes The Fiddlers Arms as well as other city venues, like Whistle Binkies, Stramash and La Belle Angele.

Explained Kevan, “Our first program is a £20m raise, the purpose of which is to expand the tenanted side of the estate and we see an opportunity to grow an estate of 80 to 100 pubs. They’re going to be good quality pubs and we aim to do this over the next two to three years. We have ten tenanted pubs at the moment and we’re looking to expand throughout Scotland, not just stick to the Edinburgh area. The idea is to build an estate of pubs that look like pubs, with individual characters. They’re all going to be under one banner but each which will have its own identity.

“We’ve had a very supportive lender in the form of the bank up to now but there’s only so far that we can go with a lender, which is why we’re raising a bond.”

I wasn’t absolutely clear on what a bond is, so Kevan kindly explained.

“A bond is a debt instrument so it pays a coupon. It pays an annual interest rate of 7.2 percent over a three-year period. So essentially people are lending the money like a bank and at the end of that three-year period, the money is returned. This particular bond is created on the NEX Exchange so, just like shares, you can sell your individual bond coupon so you don’t have to hold onto it for the whole three years.

You can exchange or sell the bond or alternatively you can buy more bonds if you want. The unique thing about it is that it’s listed on the exchange so there is some trading and liquidity in the bond.

He continued, “We have a broker in London that introduces us to various hedge funds, family offices. They’re essentially roadshows where you present the bond. You walk into a room full of people that have all seen it 100 times before and they say pitch me this. A bunch of cynical investors who have got ten minutes to be persuaded why they should part with their money.”

And as Kevan explained, this has been a while in the making, “We spent most of last year essentially building the vehicle, the plc, and that was a year’s worth of work and now it’s the fundraising to raise money.

Bruce Pubs plc and collectively it’s the Bruce Group, under which comes Bruce Taverns and Bruce Bars.

So why have the guys decided to down this route now? Aren’t he and Scott tempted to put their feet up? Said Kevan, “It’s a great buying opportunity. I feel that pubs are out of favour investment-wise DRAM MAY 2019 25

LICENSEE INTERVIEW which is depressing prices a little bit so it’s a good opportunity for us to buy on the supply side. There aren’t a great many operators taking advantage of this opportunity. We are looking to build a good quality pub estate which we ‘re looking to hold onto for a long time.

Over the long term, pubs are very robust and very resilient trading businesses.”

I asked him if he was at all tempted to sell so that he and Scott could both put their feet up, to which he replied, “I could get a big pile of money, but what would I do? These assets are doing very well at the moment, plus I get a kick out of it.

And what does Kevan think are the biggest challenges affecting the business at the moment? He said, “Pubs have got to be dynamic and adapting and changing. There’s also rising costs and the minimum wage, always a challenge. Rates had a big increase in the last year and we have a number of rates reviews happening at the moment. They did jump dramatically over that time. Rising costs are always a challenge, not so much in the city centre but in those outlying areas. The cost goes up.”

The guys are also doing some interesting things with their managed estate, while Scott is building a hotel as a side-line. Said Kevan, “On the managed side we are doing a lot of interesting things at the moment.

We’re opening a new pub on the Royal Mile in the New Waverley development in time for the festival, called MacKay’s on the Mile.

Like the ‘Bruce’ in Bruce Taverns, it’s a good Scottish name – but this one has something to do with Scott’s grandma!

He continued, “We are also looking at doing a hotel development down on the Cowgate. We are just at the stage of putting together the case to apply for planning permission. There’s a year’s worth of work just to get to this stage. It’s directly opposite the new Virgin Hotel that’s been built there.

So how did it all begin for Kevan and Scott, and how does it work for the pair who are also friends as well as business partners. Said Kevan, “Scott is 45 and I am 52. I have known Scott for 30 years.

We kind of grew up together. He and my younger brother knew one another. Scott came into the pub one day and said would you like to go into pubs? And here we are 25 years later.

“I was born in Glasgow but grew up in Glenrothes, which is where Scott is from. I went to university in Edinburgh. We have worked together for over 20 years and it all began when we bought one pub and made some money and then another and so on and so forth.

Scott has a trade background, having worked in pubs whereas my background is actually engineering. I worked with Siemens as an account manager and then I set up a call centre on the west coast and sold that when I was about 25, so I had a few bob in my pocket 26

DRAM MAY 2019

and at that age, you think you’ve arrived, and then I realised that I hadn’t.”

He continued, “We have never had an argument, occasionally disagree. It just seems to work. Scott is more involved in the property whereas I am general managing and the finance, plus we are supported by a good ops guy. So I raise the money, Scott builds the pub and we have a chap that manages the ops side. We are supported by book-keepers, some marketing people and Believe it or not, they do have time to pursue interests outside of the job. Explained Kevan, “My hobbies are snowboarding. We go every year to North America snowboarding over Christmas. Scott spends a lot of time in pubs. When it’s your own business it’s a lifestyle thing. We spend a lot of time property developing, training and raising money.

We’ve also run bars at music festivals for a number of years including Glastonbury. So over the past 15 years, we have done Glastonbury, Download, the V Festival and the Olympic Games in 2012, and the events side is a fun thing to do. There’s no financial involvement.

And speaking of music, Bruce Taverns has a few live music venues in its portfolio, and none other than Lewis Capaldi was headlining one of them the week I interviewed Kevan. He explained, “Our music venues are Stramash, Whistle Binkies, La Belle Angele and The Mash House. Lewis Capaldi is playing three gigs at La Belle this week.

There’s quite a lot involved like booking the bands and they are quite a difficult bunch to work with and they are supported by our head office team. Our business is growing a lot too. We currently employ around 260 and we have made a lot of investment in our venues in the past year with new venues. As I said, last year we turned over £7.5m and to June this year we are projected to turnover £12.5m and the year after that we expect to grow another 15 to 20 percent again – depending on how much money I raise of course.”

In terms of the future, Kevan is warm to the idea of partnering with craft breweries. He said, “I see an interesting opportunity with craft brewers. Some of them may be interested in working with us because we’ve got a retail estate and they’ve got a brewery. I admire Innis and Gunn.

They’re a good Scottish success story. I also admire Caledonian Heritable, they are well established and we have done some work with them in the past. Signature Pubs’ Cold Town brewery. Billy Lowe has always been a good op for a number of years and is someone we have a lot of respect for. We don’t really compete, we have each got our own reach.” n

DRAM MAY 2019 27

CONGRATULATIONS TO ST ANDREW’S BREWING COMPANY, CAIRD HALL We are very passionate about what we do at Scottish Sawmilling Services, both in the quality of wood we source, and the quality of products and services we offer. We use a mixture of traditional and modern tools and methods and have some of the best sawmilling machinery in the UK. This allows us a great deal of flexibility in the range of bespoke offerings we can provide – catering to a wide variety of personal and commercial ventures and industries including pubs, bars, restaurants and hotels.

We care about the environment and understand the need for sustainable operations, which is why our timber is sourced from sustainable sources and we maximise the resources by efficiently cutting the timber to reduce wastage.

www.scottishsawmill.com 28

DRAM MAY 2019

City Square, Dundee

ST ANDREW’S BREWING COMPANY, CAIRD HALL DESIGN FOCUS

BY JASON CADDY

T

he Beatles and Frank Sinatra are just two of the big names that have graced the stage at Dundee’s Caird Hall and now it’s playing host to a huge bar-restaurant over 7,500 sq ft thanks to a £900k investment from the people at the St Andrews Brewing Company.

St Andrews Brewing Company at Caird Hall, to give it its full name, occupies two units in the former City Arcade, which closed in 1981, and is the fourth and biggest venture yet for the Fifebased company, which also operates venues in St Andrews and Edinburgh. Construction began in October last year it’s been open since March this year.

Tim Butler, Director of Business Development, said, “It’s a vast multi-functional space with 160 covers split over different zones and, as well as various dining elements, including our lounge bar, big table of 12 and private dining facility, we have a wine bar in the middle, plus a walk-in glazed wine cellar.”

He continued, “The space has views overlooking the £1m waterfront development, including the V&A and the adjacent Slessor Gardens, where there are many live music events.”

There are 20 beers on tap, plus the refurbished site also boasts a ‘Scotch Corner’ and an ‘indoor beer garden’. Andrew Black Design was responsible for the project, while Scottish Saw Milling Services made the wood tables.

Dennis Anderson, the owner of Scottish Sawmilling Services, said, “It was a very enjoyable project to DRAM MAY 2019 29

work on and it all went smoothly. They pretty much allowed me free rein, for example when it came to designing the big table of 12, they gave me the length and breadth and let me go.”

The overall design is best described as multi-purpose and the stand out elements are the exposed industrial ceiling, grey industrial concrete floor, and slate-grey tiles and the earthy tones, rusts, browns, and creams with comfortable armchairs, pictures and lamps give the place a real home from home feel, despite its vastness.

And contributing to this look to no small degree is a fireplace, complete with logs, so there are some cosy little corners in what could have been an austere design had it not been for the use of curtains, warm colours and upholstery.

There’s also some interesting etched glass inside the otherwise wood-and-concrete-heavy design, and as well as the long wooden tables, wooden blocks have also been used to construct some of the walls, and these look Jenga-esque to me.

I also particularly liked the fixed booth seating. Constructed from wood and elevated slightly, these have been upholstered in a lovely plum colour (and these booths are adjacent to the lovely etched glass), while elsewhere the same type of fixed seating booths have been upholstered in an olive green material.

The bars themselves within the venue have been fairly simply designed, and I really like what they have done to them in design terms. A concrete bar top and black bar front give way to black floor tiles at the foot of the bar. The beer taps are mounted on a stainless steel back bar and metal shelving has also been used along the back bar to house the spirits. There are also concrete pillars and glass shelving above, plus a line of rather stylish black leather stools lined up at one particular section of the bar.

The pools of light cast by the pendant lighting add to the atmospheric quality to the bar. There also some glass pendant lights in different colours that cast a warmer glow over the fixed booth seating with the curtain separators.

I was also taken by the central booth seating, with the seat on one side being leather mounted on concrete, while the opposite side is a simple wooden bench to match the table.

All in all, I’d call this a multi-faceted design that sits well in a multifaceted space and this will no doubt contribute to the new lease of life for this landmark building in what’s fast becoming one of the UK’s most happening cities.

Photos by Chloe Sidey.

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DRAM MAY 2019

PROMOTION

Lights Out And Away We Flow I t’s been an exciting start to the 2019 Formula 1 season. Mercedes’s results seem to have scuppered the expectation that Ferrari would be the team to watch after their strong pre-season testing but the season is only just hotting up, especially with Leclerc snapping at his team mate’s heels.

As the teams’ head to Europe for the Spanish Grand Prix on 10th May, licensees have the chance to make the most of every race weekend, which are live and exclusive only on Sky Sports.

The format of Formula 1 means that pubs can create whole Formula 1 themed weekends, kicking off with practice sessions on a Friday, qualifying on a Saturday and then the race on Sunday. The weekend-long schedule helps venues to boost trade by encouraging repeat custom amongst sports fans.

By showing both the qualifying sessions and the race days, licensees can create more money-making opportunities in their business and show their customers even more unmissable sporting moments.

One of the many licensees who has seen the benefit of showing Formula 1 to draw in customers is Philip Cutter of The Murderers.

“Sport is a massive part of our offer and a great way of attracting people into the pub”, said Philip. “Sky Sports is great, it adds value to my business. Personally, I love my sport, so nothing pleases me more than seeing a pub full of people anticipating a big sporting event.”

Philip says the interest in Formula 1 has never been higher among his customers.

“The whole package we get with Formula 1 weekends is a great driver for trade.

Obviously, there is massive attention on the Sunday race day, but interest in the qualifying periods is also huge. People will come in early and get their spot in the pub, have something to eat and watch the action. But certainly, on race day there are prime positions in the pub that are in demand, where people want to sit and experience the action”.

To give an idea of how many people are interested in watching Formula 1 in the pub, last year, over 415,000 people watched the qualifying session for the German Grand Prix. This was surpassed the following week with 421,000 pub-

going sports fans watching the Hungarian Grand. The race days themselves also performed strongly: Germany 486k and Hungary 474k.1 “The fact that Formula 1 provides a start and a finish time gives people a period where they know they can enjoy the race, have a few drinks and have something to eat. There are so many great races, it means what might usually be a quiet trading period for us, it drives people into the pub.”

Philip’s experience in running a successful sports-focused pub means he knows that creating the right atmosphere for customers is crucial in order to keep them coming back.

“It’s really important for us to get every part of the offer completely right. Great beer, great food and great company is of course really good. But you want to offer great sport as well. Creating the right atmosphere in your venue is key.

People who come to watch sport in a pub want to experience something different. It’s all too easy for people to sit and watch sport on their TVs at home, so you have to offer them an experience that they can’t recreate.

“It’s about doing everything well, in terms of having enough beer, making sure service is spot on, that the sound levels are right, the picture quality is second to none. We have invested in technology that ensures people can enjoy the best picture quality. And we’ve even installed TVs in our toilets so that if people have to ‘pay a visit’ halfway through a match or race then they won’t miss any of the action.”

It’s also important to regularly review your offer in order to keep up with changing customer demands, explains Philip.

“You have to be open to showing sports that might be different from the norm.

Sometimes being able to show a sport that a customer has specifically come into your pub to watch makes all the difference, and helps build your reputation locally.

“To keep it fresh we revaluate our offer on a regular basis to make sure we are keeping ahead of the competition and whether we need to refine anything.”

To find out how Sky Sports can add value to your business, call 08444 174 655.

Call 08444 174 655

[1]

DRAM MAY 2019 31

Source: Ipsos MORI Out of Home Viewing Panel July 2018.

25-27 Causewayside, Edinburgh

DAMM 27 DESIGN FOCUS

E

dinburgh’s Damm 27 is the brainchild of operator, Andy McCartney, who is leasing the bar from Star Pubs and Bars, who have spent £300k on transforming the Causewayside bar from its previous life as the Victoria bar. Andy also co-owns Embargo on Glasgow’s Byres Road.

Rough Design partnered with Andy to conceive the design concept for a refurbishment that entailed structural changes as well as cosmetic, and it was Andy himself who proudly showed me around the fruits of this joint-labour.

Said Andy, “There was a lot of joined-up thinking and everybody involved on the project was perfectly aligned in ways that drove it forwards as regards the final look, feel and presentation of the place. It was originally going to be called Cafe Damm but I went with Damm 27 because it’s on 25-27 Casusewayside. The plan going forward is to roll out the brand to Glasgow, Liverpool, and London in time.

“I’d describe the interior design as London chic meets cosy and intimate, with a rustic feel that’s not too stuffy, so it’s all very relaxed and chilled. I also wanted the design to lend itself to the fact that this is a transient venue because our first customers arrive at 10 am and people pop in for coffee during the day as well as the evening trade too of course, and I think that the design works well at all times of day “We also added a purpose-built kitchen that has been tucked quite neatly behind the bar where the toilets used to be.”

Dean Newton from Rough Design added, “Working with old

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BY JASON CADDY buildings like this isn’t without challenges, especially when structural work is involved but we’re delighted with the outcome, with thanks to the amazing work done and collaboration from the teams at Star Pubs, Donaldsons and Lime. Almost all of the finishes were custom, which we love. The tiles, for example, were hand glazed and the metalwork fabricated and aged to fit the concept.

“It’s our new local (we’ve located nearby) Andy, our client knows his stuff and has put in a fabulous offer - the downside to that is our fees have disappeared into the till! “ So what’s my design verdict? Well as you can see from the pictures this is a bar that oozes style and sophistication and despite being fairly compact there really is a tremendous amount going on in design terms. In fact, every time you turn around on your first visit your eye is drawn to something new.

One of the first things that stood out for me was the shabby chic distressed looking wooden wall panels displaying the Dam 27 logo. There are also some really sophisticated-looking panels on the walls and some beautiful green tiles as well as exposed brick and stone. Likewise the lovely windows and the Georgian-style windows.

The parquet floor has a lived-in look to it and so also goes really well with all of these design considerations, plus the grey ceiling with pendant lights cast a warm golden glow over the proceeding.

There are also lots of lovely hanging plants dotted around the place that really enhance the look and feel, adding a burst of

freshness, plus the ground-floor bar also benefits from lots of daylight streaming in through those gorgeous Georgian windows.

The furniture is has been upholstered in tan leather and the furniture types that they decided on are booths, swivels tools at the bar and high chairs at posing tables that are dotted all around the place.

The bar is located on the back wall opposite the window and in design terms it’s relatively simple yet effective and really quite arresting under the twinkly lights. It’s constructed from metal shelves with more of those green tiles that I mentioned earlier behind it. The bar top has been made from wood with a grey surround, while the front of the bar has been panelled with darker wood and the bar itself has also been illuminated all the way around, and to great effect, I might add.

Opposite the bar, next to window and the exposed stone walls, are some booths that have been upholstered in a darker, chocolate brown leather, on which there has been scored a repeat diamond pattern, and this has been repeated on the tan leather banquettes beneath the Damm 27 sign I talked about at the top.

Meanwhile at the far end of the bar from where you enter, just beyond the entrance to the kitchen past the bar is another row of fixed seating against a wall of exposed brick.

So there you have it. Damm 27 is a real design gem and therefore a credit to the joint vision of Andy and Grant and his team from Rough Design and we look forward to covering the design of the next Damm 27 in the fleet to be rolled out.

SPACES INTERIORS BRANDS DIGITAL

www.rough.ink

DRAM APRIL 2019 33

@dramscotland

SUE SAYS

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J

D Wetherspoon can’t win. When the group was opening in local towns across the land there was negative publicity galore. The fear was that they would put smaller pubs out of business. And now that they are consolidating and selling some pubs on, they are getting criticised for making a business decision to close them. The Vulcan in Coatbridge, The Cross Keys in Peebles and the Alexander Bain in Wick are amongst the pubs the pubco is moving on.

Arbikie Distillery has announced that it will be donating £1 per bottle for all on-going sales of their AK’s Gin to Motor Neurone Disease, in perpetuity. The business, now owned by the Stirling brothers, took the decision following the death of their father, Kirkwood Stirling, who recently passed away after suffering from MND for a number of years.

The family wanted to celebrate his life and provide an on-going legacy by announcing this charitable donation in April-when he would have been celebrating his 84th birthday. Alex Stirling farmed at Lunan Bay for over 60 years and built a sizeable mixed arable farming enterprise that provided an ideal base for the development of one of the world’s few field-to-bottle distilleries.

Son, Iain Stirling says, “It just seemed an appropriate way to keep dad’s memory alive and to give something back”. It certainly is.

Recent data from the Altus Group has revealed that almost 1,000 UK pubs closed in 2018 – a rate of 76 pubs a month. The good news is that this is down from138 closures a month during the previous seven years.

Brigid Simmonds, Chief Executive of the British Beer & Pub Association, comments, “Too many pubs are still closing because of huge tax pressures and went on to reveal that pubs pay on average £140,000 in tax each year and the BBPA are continuing to ask for more help on business rates.”

They are not the only ones. A new Scottish trade initiative called ‘Fair Rates for All’, has launched. Its aim is to come up with a solution to the methodology that Assessors are currently using, which is no longer ‘fit for purpose’. It needs everyone’s support and the trade bodies are backing it. Why not do the maths yourselves – take your current assessment and work out what the damage would be if it calculated on nett profit, or on Square metres or last, but not least, nonrevenue-earning square metres?

I went to Portpatrick for Easter weekend and couldn’t believe how busy it was. The pubs were absolutely packed with people from Ireland and the North East of England. The service was great and the atmosphere was spot on. Kids, and dogs, teenagers and grandparents – all ages, and lots of the four-legged variety too, all of which were well catered for in the town’s pubs. I’m hoping it was as busy in the rest of the country.

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This month also saw me head to Crinan to catch up with Frances Ryan, the lady behind The Crinan Hotel, and what a character.

She has been at the hotel for the last 50 years and running it on her own for the last five after her husband took ill. He passed away last year. The stories that she told were great fun and I wish I had met her husband Nick – he sounds like an amazing character. Frances is also an acclaimed artist, painting under the name Frances MacDonald, while her son Ross is also a well-known artist. Meanwhile, her daughter is a former model, who works with her husband running a Madagascar charity.

She is also a singer and coaches children, and in her spare time she runs a B&B! What a talented and hard working family!

The interview is in the Hotel Scotland magazine. You can see it online at hotelmagazinescotland.co.uk Things are definitely heating up on the awards front – and be sure to put your posters up – we’ve already had more than a 1,000 people put their favourite pubs forward. So don’t be shy be sure and get your team and your customers to vote.

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ROUNDUP @dramscotland

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he great and good of the trade gathered to raise over £69,000 for charity at the recent HIT Industry Dinner hosted by Elaine C. Smith. The HIT Scotland scholarship programme allows people working and studying in the hospitality industry in Scotland to broaden their skills and experience by taking advantage of a tailored learning experience. For more info visit hitscotland.co.uk.

DRAM DRINKS RETAILING AND MARKETING PUBLISHED BY MEDIA WORLD LIMITED UPPER FLOOR / FINNIESTON HOUSE, 1 THE STABLES YARD / 1103 ARGYLE STREET, GLASGOW / G3 8ND t: 0141 221 6965 e: news@mediaworldltd.com w: dramscotland.co.uk Publisher-Editor Susan Young • Editor Jason Caddy • Chairman Noel Young • Editorial Penny Devlin • Commercial Head Justin Wingate • Advertising Syliva Forsyth, Nicole Browning, Jamie Alexander • Production Dougie Wagstaff, Fiona Gauld • Admin Cheryl Cook Published by Media World Ltd. Subscriptions: DRAM is available by subscription for all other qualified persons involved in the Scottish Licensed Trade at the rate of £52 per annum including the DRAM Yearbook. The publishers, authors and printers cannot accept liability for errors or omissions. Any transparencies or artwork will be accepted at owner’s risk. All rights reserved.

No part of this publication may be reproduced in any form without the written permission of the copyright holder and publisher, application for which should be made to the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © Media World Limited 2019. Printed by Stephens & George Print Group.

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