DRAM December 2022

WELCOME

We are galloping towards Christmas but this month, like every other this year, has been full on. Congrats to everyone who has just opened - we’ve certainly got a fair few in this magazine and plenty booked in for next month.

It is great to see people investing in their businesses. This month we take a look at the refreshed Scotts in Largs and Divino Enoteca in Edinburgh.

I also caught up with Anthony Cecchini who celebrated the 25th anniversary of his Ayrshirebased business last month. There is a feature on the Deposit Return Scheme. I do not think it is going to be delayed. According to MSP Lorna Slater the 16th August is set in stone or should that be in ‘politics’?

Gregor Farquarson also talked to four licensees to find out the brands they rated in 2022. Check his feature out on page 10.

I am so looking forward to next year - I’m taking a few weeks off, and I hope to be visiting many of your premises!

Wishing you all health and prosperity this festive season.

See you in 2023!

Susan Young, Editor susan@mediaworldltd.com dramscotland.co.uk

Cover: Keith Cruickshanks and Helen Musselwhite.

FEATURES

LA VITA BLOSSOMS IN BAILLIESTON

Marco and Mario Acari (pictured above) have opened their latest venue in Baillieston - La Vita Barrachnie. The venue is vast and very colourful and includes a bar, restaurant and take-away, as well as an in-house bakery and extensive outdoor area.

Full of quirky features such as a neon backdrop, giant loveheart and more - it is sure to be a hit with the instagram generation. It also brings the feeling of a modern Italian trattoria to the East End. This is the father and son’s 6th restaurant and their largest to date. Mario Acari told DRAM, “We wanted to bring a feel of the Mediterranean to the East End.” They have certainly done that. (See our design feature in January.)

Thirty Knots sails into South Queensferry

Thirty Knots, Buzzworks’ latest venue in South Queensferry, has opened on the site of The Three Bridges. The 100- cover venue has both a pub and a restaurant as well as private event space. The company’s Managing Director Kenny Blair said, “We are very excited to welcome customers to the new Thirty Knots. The venue signifies our ongoing investment and commitment to South Queensferry, having launched our Scotts restaurant in the Port Edgar Marina back in 2018, and we hope this provides the local community with another fantastic venue that they can enjoy and be proud of for years to come.”

“Our mouth-watering menu promises both modern and classic dishes using some of the best produce and ingredients that Scotland has to offer. But we still have so much more to offer in the coming months that will be well worth the wait for our customers, including a stunning private event space and spectacular outdoor terrace - so watch this space.”

DUCK AND WAFFLE LANDS IN EDINBURGH

The Duck & Waffle, which has built up an enviable following over the years in London, is opening its first venue outside of the capital in Edinburgh’s St James Quarter this winter.

The 8400 sq ft space has been designed by the awardwinning team behind Fabled Studio and takes the DNA of the original design – vibrant candy apple red kitchen tiling, subtle waffle references and sculptural yellow feathered ceiling. Guests can choose to dine at one of the chef counters, at spacious tables in the main dining room or within one of two individually designed private dining rooms; The Whisky Room and The Nest.

The menu is created around the brand’s namesake dish; Duck & Waffle, made with crispy leg confit, fried duck egg and a mustard maple syrup and supported by a playful take on comfort food. New dishes will showcase a blend of the brand’s signature, innovative executions made with the very best, Scottish sourced ingredients developed exclusively for Edinburgh.

“We are proud to be opening our doors in Edinburgh bringing our top quality, memorable gastronomic dining experience to Scotland,” says Shimon Bokovza, Duck & Waffle Brand Founder. “Edinburgh is a globally recognised destination renowned for its diverse culinary offering, which made it the ideal location for opening our first UK venture outside of London – we can’t wait to welcome locals and world travellers alike.”

DA LUCIANO SET TO MAKE A RETURN TO BOTHWELL AS SARAO TAKES OVER

Marco Sarao is set to re-open Da Luciano in Bothwell next February. This marks a return to the town and the venue for Marco, who was formerly Manager. He was involved with the original opening of Da Luciano when it was transformed from The Bothwell Bar and Brasserie into a successful Italian eatery. Most recently the venue has operated as a fish restaurant called Cut.

In the intervening years, Marco took over The Swan in Eaglesham and transformed it into an award-winning gastro pub. He also presided over the opening of The Auld House in East Kilbride.

Marco told DRAM, “Da Luciano was a very successful restaurant so we have decided to return it to its Italian roots. “We are currently refurbishing the venue and recruiting, but the plan is to open in February with a modern twist on an Italian menu. “There will also be live music at the weekends, party nights and more.”

WELCOME TO THE WEST END

A new European-style restaurant called the West End Brasserie has opened on the site of the former Ryan’s Bar in Edinburgh’s West End.

The new venue from Caledonian Heritable offers everything from breakfast to afternoon tea and combines continental dishes and locally sourced Scottish favourites.

The venue has two main areas - The Glasshouse, which has been designed with a nod to art deco with velvet seating and crystal chandeliers, and the main restaurant.

Skips Seafood Bar & Grill for Glasgow’s South side.

The family behind the Tinto Tapas restaurants, the Craigs, have opened a new venue in Glasgow’s Southside called Skips Seafood Bar & Grill. The name is a nod to Gordon Craig, who is known affectionately by his friends and family as Skip.

The Craig’s have appointed executive chef Chris Rouse to design the menu and launch the new restaurant. Chris won Italian chef of the year in 2014 and formerly ran The Black Dove in Shawlands. Joining

Chris is French mixologist Jeremy Moulin - who trained under espresso martini inventor Dick Bradsell.

The seasonal menu is locally sourced with steak and seafood as the main focus. They will also be offering breakfast croissants and homemade desserts and are welcoming customers who just want to pop in for a drink.

The family are also opening a new place in Largs, where they already have a Tinto’s Tapas, in the New Year.

WINE AND NEGRONI BAR FOR BOTHWELL STREET

Emma and Andy McSween have a new offering for Glaswegians in the shape of a wine and negroni bar called Malo – which aims to compliment the families’ other venues Vroni’s, Ralph & Finns and Ollie’s.

The new 120-capacity basement bar on Bothwell Street bar, designed by MD Hospitality, will have more than 100 wines on offer, as well as draught wine, and its speciality cocktails include a Negroni and Negroni Spaliatoo. Malo also has a private tasting room which can cater for up to 20 people.

LOVABLE

ROGUE OPENS ITS DOORS

The Loveable Rogue, which claims to be Glasgow’s hippest gastropub, opened a second restaurant earlier this month in Dennistoun in the City’s East End.

The new 35-cover neighbourhood restaurant is serving a seasonal ‘comfort food menu including breakfast, brunch/lunch, and a Sunday roast. The heart of the menu is the Breakfast and Brunch menu.

On the site of the former Beat 6, the venue is homely and earthy, with a mix of exposed brick and beams, comfy furnishings, and an open kitchen for all to view while repurposed Scottish oak whisky barrels enclose the outdoor seating area.

Head chef and co-owner Joe Lazzerini said, “We offer hearty, unfussy and delicious food that everyone can tuck into. New to our East End location is a varied daily menu of classic breakfast and brunch dishes alongside Rogue’s heartier fare as well as introducing our signature Sunday roast to the neighbourhoodserved all day every Sunday.”

BRAND NEWS

BENROMACH COLLABORATE WITH HELEN MUSSELWHITE ON HANDMADE FESTIVE SCULPTURE

As part of its ‘Firsthand‘ campaign, Benormach single malt is celebrating all things handmade and has collaborated with renowned paper artist Helen Musselwhite who has created a 3D, 1m high sculpture themed around the Speyside distillery and its whiskies.

The collaboration is part of Benromach’s Firsthand campaign, which brings people closer to makers worldwide who embody the passion and craft of handmade. Helen’s sculpture was created by a series of cuts, folds, scores and layers of various types of paper to create an intricate view of the distillery and its whiskies after she paid a visit to the distillery.

Visitors will be able to see Helen’s work of art first-hand, on display at the distillery’s visitor centre from January 2023. Window displays of the design can also be viewed at Jeffrey St Whiskies in Edinburgh.

Keith Cruickshank, Benromach Distillery Manager, said, “It was wonderful to welcome Helen to the distillery and share our story

and process, and explore areas where our worlds overlap. Both processes require a deep understanding of the layers, tools and complexities that go into creating something unique.

“The level of detail in Helen’s finished sculpture is remarkable. It’s a unique work of art guaranteed to intrigue and delight in equal measure. It’s the perfect illustration of the beauty of handmade things.”

Helen Musselwhite said,  “My visit to Speyside and the Benromach Distillery provided the ideal inspiration. I was struck by the age-old traditions employed in the whisky-making process and the passion and expertise of those who work there, The beautiful surroundings and aroma and taste of the whiskies also helped to shape my design.

Visitors who purchase Benromach whisky at the distillery shop or website or at any of the retailers with window displays will receive a gift bag detailing Helen’s design, as well as a specially printed Christmas card.

Terminado - Dead good whisky!

Never ones to stick with tradition, Ian McLeod brand Smokehead has dropped the usual tasting video and created something more in keeping with its latest expression Termindado which is a tequila cask finish.

It features two skeletons rising from the dead for a last tango in a tequila cask. Moving to the beat of modern Latin music, the routine celebrates the coming together of Scottish and Mexican cultures.  Terminado joins cousins Rum Cask Rebel, Sherry Cask Blast and Twisted Stout. A collection of single malts with distinctive, edgy finishes. Iain Weir, Brand Director of Smokehead, says, “Smokehead is a brand that constantly pushes the boundaries of what a single malt whisky is – and how it’s perceived. By embracing contemporary methods of finishing, we’re at the forefront of innovation – both as a brand and within the industry at large. All for the benefit of our valued customers.”

The Sassenach Whisky is listed at the Kitchin group Whisky

Tobermory Distillery’s Ledaig 18-Year-Old has been given the accolade ‘Whisky of the Year’ by The Whisky Exchange. After an expert panel carried out a blind tasting, naming Ledaig 18 Year Old the winner.

The award is the latest addition to Ledaig 18-Year-Old’s trophy cabinet, having previously won gold awards at the 2022 and 2021 World Whisky Awards, being named the Best Scotch Islands Single Malt.

Brendan McCarron, Master Distiller at Tobermory Distillery said, “Ledaig is one of our more heavily peated, smoky whiskies that has a really distinctive flavour. “We’re so excited to have Ledaig 18 recognised by industry experts once again. I’m so proud of each and every member of the Tobermory team for continuously creating such wonderful and distinctive expressions that reflect our beautiful island home.”

Sam Heughan’s whisky The Sassenach, the first launched by the Outlander star, is now available at The Kitchen Group’s Edinburgh and Gullane restaurants. Heughan and Chef Tom Kitchin first met when filming the remarkable and awardwinning series ‘Men In Kilts’. The whisky will be available at Michelin Starred, The Kitchin in Leith, gastropub The Scran & Scallie in Stockbridge, newly opened KORA by Tom Kitchin in Bruntsfield, and at The Bonnie Badger.

Sam Heughan, co-founder of Sassenach Spirits said, “Chef Tom Kitchin has a shared respect, admiration, and passion for Scotland’s enviable larder so it feels fitting that The Sassenach will now be available at Kitchin Group venues.”

Mixologists have also created a limited-edition cocktail which called The Outlander Serve which is a modern take inspired by a classic whisky sour

The Sassenach has won various awards including Gold at the 2022 International Spirits Challenge. Commenting on the listing, Chef Tom Kitchin said, “We get such a sense of joy from introducing our guests to new, unique flavours and produce that they might not have tried before, so it’s great to be able to introduce them to The Sassenach - a new addition to our whisky collection.”

SEASON’S GREETINGS FROM THE HOME OF SCOTTISH BREWING

CAN YOU KEEP STAFF HAPPY AND MOTIVATED?

by KIRSTIE ADDIS

Ihate the term ‘employee’ it’s reductive. I prefer the term ‘staff’ which highlights the collective nature of people working together. In truth, I favour the term ‘people’ as there is much less power and hierarchal association. For the purposes of this article you’ll find me flip-flopping between ‘staff’ and ‘people.’

Staff are crucial to any business. Irrespective of industry, they are a businesses’ greatest asset. The hospitality sector is no exception to this rule. In the UK the service sector dominates the economy: It contributes 81% of GDP, and it employs 2.53 million people. Hospitality at its core is an incredibly human industry. Staff are a literal and figurative body. Staff function as vital bloodwork who provide the beat, pulse and lifeforce of day to day activity. Without the people behind your business, it would be unable to fulfil its most basic operations. Further, without people the hospitality industry as a whole couldn’t trade. This would have significant ramifications for the UK economy. It’s simple, and there’s no matrix involved here: You must value your staff. Without people’s skills, abilities, knowledge, experience and expertise trade is impossible. There’s a person and process behind the martini you sip. There’s a person and process behind the bacon sandwich you inhale too. Be it bar, café, restaurant, or nightclub, what you consume has been prepared by someone. Further, how it is served to you depends on someone. You choose to spend your money here because of the environment: The lighting is right, the fire is warm, the music is great. This doesn’t happen by chance, none of this can be controlled by a machine. Someone is making active decisions to respond to the mood and tempo of the moment. A bartender is hurrying though 50 checks to ensure your coffee is served to you on time. The chef is frantic and repeatedly dings the service bell so your spaghetti isn’t served cold.

People are integral to all aspects and processes of the hospitality industry. Tutelage has been passed down through generations. Lessons have been learned through borrowed books. Recipes have travelled enormous distances worldwide. They fill stomachs, and break down cultural barriers. The production line depends on all members of the staff body. From: Chefs, kitchen porters, bartenders, barbacks, Maitre D’s and waiting staff. Each job depends upon the other. Further, each job role is as important as the other. The martini you have been served by your bartender, would not be possible without the bar back polishing the glass. The bacon sandwich you’re scoffing is not possible without the polished plate it sits upon. Pay should be fair and there shouldn’t be disparate pay gaps between positions.

All employers should be asking the questions: How do I retain staff? How do I keep staff happy? How do I motivate? How can I instil loyalty? These questions are significant, and they need to be asked. This is due to the transitory nature of the hospitality industry. For example, it is commonplace for bartenders to hop from bar to bar. It is common to climb the ranks from bar to the on trade. People don’t tend to stick around too long in our industry. They want to gather as much experience as possible, and they want to learn in a multitude of environments.

The pandemic has brought a lot of change to hospitality. The most positive, and long overdue, is how employers have responded to

‘hospitality burn out.’ Pre-pandemic I worked a 60 hour week on my feet. This wasn’t draconian torture, it was the opposite, and it was commonplace. This schedule was expected of a full time hospitality job.

Post pandemic the 40 hour week is now considered a standard. We are reading more and more of businesses operating a 4-day working week schedule too. When staff are not exhausted, you get the best from them: You get the best for your business.

Shift patterns need to run at more convenient times. Closing a shift, and opening up the following day should be a thing of the past. Mid shifts with no designated finish time should not operate, as it makes it impossible for people to plan their day. If these efforts are put into practice, it can only lead to job satisfaction and retention. It allows for a harmonious work/ life balance. Adequate training is a massive factor in job retention. The hospitality industry is in dire need of more standardised training across the board. However, this requires support, time and organisation. Brands and suppliers have a responsibility to their customers here because they have more resources to provide formalised training compared to independent businesses. There has been a dearth of training post pandemic, as business owners try to negotiate a new business landscape.

A big pressure facing the industry is a lack of staff. Compared to employment statistics in 2022, vacancies in the hospitality sector have risen by 40%. Brexit has played a massive part here too, with European nationals returning to their home countries to work. This is particularly significant with regards to countries like France and Italy. These countries regard hospitality as an academic vocation. In contrast with the UK, their universities offer courses with a more specific focus on food and beverage. Furthermore, it is noteworthy that training is not the sole responsibility of the employer. It should be a responsibility shared by the staff body in general. Ultimately it is a responsibility of management, because it needs to be maintained and evaluated on both a long term and day to day basis.

Ultimately, I believe that two factors are the most pivotal in retaining staff: Fair pay and compassionate care. Paying fairly, and appropriately, is the most critical. This is now recognised nationwide as the National Living Wage is set to rise to £10.48 in April 2023. This has risen significantly compared to £8.72 in pre pandemic 2020. Tips are an important issue too. Staff should have access to 100% of their tips. They should not be retained by employers. Tips should be distributed daily, and not withheld. Further, tips deserve to be distributed fairly and equally amongst all staff regardless of position.

Employers have a duty of care to their staff. Proactive gestures to staff wellbeing never go unnoticed. Popular Glasgow institutions SWG3 and Kelvingrove Café make financial contributions towards staff transport, namely taxi fares home. Not only is this a decisive protective measure, it is a clear gesture to the people working at these venues that their safety and welfare is important. You can’t put a price on knowing that your boss does care. You also can’t put a price on spending your tips on a Martini at the end of your shift, instead of a taxi home either.

PS- HERE’S HOPING YOUR CUSTOMERS REMEMBER TO TIP THEIR WAITER!

HOW TO BOOST JANUARY SALES

After the Christmas buzz, January is often seen as a bleak month. However, there are many sales opportunities to pursue now more consumers are regularly drinking in the low and no alcohol category as its popularity grows.

Savvy operators will always seek opportunities to bolster trade, especially during notoriously quiet periods. When the first widely promoted alcohol-free month began in 2013, few believed it was here to stay. However, in close to a decade the initiative of abstaining from alcohol in the month of January has continued to gain momentum as UK consumers develop their understanding of balanced diets and healthy lifestyles.

Alongside the promotion of an alcohol-free January, the low and no alcohol category has steadily grown, backed by a cohort of consumers eager for more interesting alcohol-free options. Low and no’s rise has been driven mostly by Gen Z and Y (18-34-yearolds) drinkers, with 40% of this demographic already choosing to drink low and no alcohol alternatives[1].

The brands winning in the category are those that deliver on taste while also meeting consumer demand for moderation. Arguably, those drinking in the category don’t want to feel alienated when consuming an alcohol-free alternative, so products that offer an experience as close to the original will likely see higher consumer take up from drinkers and non-drinkers alike.

Driving interest

Treat alcohol-free alternatives as you would their counterparts to help further normalise them among consumers. For example, promote and launch alcohol-free drinks tastings and masterclasses throughout January, perhaps with a ticket price that includes food or healthy food pairings to tap into the consumers’ usual healthdriven mindset at this time of the year.

There are dozens if not hundreds of low and no options within most drinks categories now. Operators could consider launching an alcohol-free rum tasting event with a Caribbean theme to bring some colour and warmth to consumers during the darker months of the year. There are also plenty of alcohol-free gin alternatives on the market, providing consumers with the chance to enjoy a gin and tonic tasting with a twist.

Tapping into different occasions

The drinks market is also flush with alcohol-free wine options in red, white, rose and sparkling. Pair dishes with alcohol-free or low-alcohol wines to increase cover revenues throughout January. Even consider hosting an alcohol-free wine tasting evening with cheese and chocolate.

Who is buying alcohol-free?

On-trade consumers remain format loyal, even within the low and no alcohol category[2]. Draught lager drinkers, for example, would feel less comfortable switching to a bottled alcohol-free alternative[3]. Operators should therefore consider stocking brands like Heineken® 0.0 on draught or with SmartDispense™ Blade, as well as offering it in bottles to ensure broad appeal.

The Heineken® Beer Report showed many consumers across all demographics are incorporating alcohol-free alternatives into their routines to either cut alcohol completely or moderate their drinking. However, 10.4 million UK consumers do class themselves as teetotal, equating to 15% of the population[4]. This provides pubs with a substantial year-round customer base. It also provides an opportunity to utilise and build buzz around the fact consumers tend to eat and drink more healthily during January by adding more low and no products to the bar with a view to making permanent range additions.

There is also the possibility to appeal to brunch and lunchtime customers who may usually buy a cocktail, glass of wine or pint of lager with their meal. During January customers may consider skipping this treat if they are avoiding alcohol, but this is a prime opportunity for pubs to hold on to regulars and generate new footfall with alcohol-free alternatives as their customers can still enjoy a glass of wine with their lunch, but without the alcohol. Finally, operators have an opportunity to continue tapping into rising consumer demand for cocktails[5]. Even during January when more consumers are likely to limit their alcohol intake, low and no alcohol also opens a world of creativity, allowing operators the option to challenge bar staff to come up with and promote a new alcohol-free house cocktail for the month of January. So, while the month of January may often be a quieter period, there are plenty of opportunities to keep current customers visiting the pub throughout the month as well as attracting new, potentially younger, drinkers and diners.

Make the most of January sales

· Stock new and exciting alcohol-free alternatives from well-known brands.

· Create events and tasting evenings throughout the month to spark interest.

· Treat low and no alcohol drinks the same as any other beverage by positioning them alongside alcoholic versions on bars and menus.

· Offer low and no alcohol with meals as pairings, such as beer and wine.

WHAT HIT THE SWEET SPOT IN 2022?

Stuart McPhee runs Siberia in Aberdeen and has noticed a few changes in customer habits over the last year. He said, “Cocktails in 2022 have been really huge for us. We are always experimenting and changing our menu to suit different tastes and trends and that has really paid off. Pre batching has also been really successful and that really helps to make the workload easier on really busy nights.

“You also have your usuals like spirit mixers which have again been a really popular choice, particularly on the weekends. This year we also noticed a bigger uptake in our whiskey selection. I think that is down to us going on some staff training to teach staff about our whiskys as well as having a much better offering now as well.” Keir Beckwith, General Manager at Gaucho, Glasgow, has said that by all accounts it was a successful year for the business. The Argentinian steakhouse opened its doors in the city in February and has already become a staple in the city. Keir has said he has noticed that since coming out of lockdown, people seem more inclined to spend that bit more for a premium brand.

He said, “It has been a very strong year for us since opening the doors in February. I think given the current forecast we have been a lot busier than expected. I’ve noticed in particular that champagne has been doing really well for us, especially the higher end options.

“I think after lockdown people are more willing to spend the extra wee bit and have a more premium experience. When people were in lockdown and shopping in supermarkets, they were experimenting with new drinks and that seems to have carried over into the industry. It is the same with wine. People are putting more trust in us to help give them a new taste experience. People will spend the extra £10 or so on a bottle to enjoy with a meal. We sell a lot of brands that people may not have heard of before, so people being more willing to try something new has been great. I expect that to continue into next year as well.”

In terms of successful brands this year, Stuart said it is the big brands people know that continue to do well. “We went through a stage of selling loads of Tequila Rose but that trend seems to have slowed down a bit now. When its sunny outside, we sell loads of Kopparberg cider. A bigger change, and one I expect to continue in 2023, is people being more keen to try the more premium products.

“Moretti has been doing really well for us over other beers, and customers are willing to spend an extra wee bit to enjoy the more premium choice. But I can’t really point a finger on what the “It”

product will be in 2023. I think it will remain largely the same, with cocktails still being a real popular choice, but who knows. “People are enjoying being out, albeit coming out less. I think if there is a reason to be out, such as a party or event, people are more inclined to go. We also noticed that we are selling less food and I think that is down to people choosing to go to food specific places when dining, rather than a bar that does food.”

Fraser McIlwraith is the Director at HOSPO Talent, Dark Art Drinks as well as Glasgow Cocktail Collective. In 2022 he has noticed a huge demand for dairy free and vegan products. He said, “Our brands in Panther Milk and Liquid Oats have been really popular this year and that follows a demand of people looking for dairy free and vegan drinks. It is a really big trend and that shows by the amount of demand there is for the two brands”

Fraser has also seen a bigger demand for pre bottled and kegged cocktails and expects this to be a huge trend in 2023. He said, “Next year I see batch cocktails becoming a really big thing across the industry. More and more bars are beginning to do this and with systems such as the cornelius keg it is becoming a lot easier to set up. I think that customers, as well as staff, are caring more about sustainability so I think batch cocktails will really take off because of this.”

Brian Flynn the boss at Behind The Wall in Falkirk, has had what he described as an uncertain but good year. He said, “It was a decent year for us and its made us feel optimistic about next year. In terms of brands that have done really well, the main one would have to be Madri. It has been huge this year and competing with the likes of Tennents as well. We also do a lot of crafty beers and ciders which people also really enjoy trying. Spirits wise, pink gin is still really popular and we incorporate that into many cocktails as well which tend to do well.”

Brian said that Behind The Wall has seen a bigger focus on dining in groups and people wanting to go out for a reason. This is helped with their regular events that are held in their event space. He said: “I have noticed that people are more inclined to go out if there is an event to attend. This could be anything from comedy shows to tribute bands, but people really enjoy them. People are also coming out to dine a lot more I think and when out dining, will be more inclined to upgrade their wine to a bottle rather than a glass. I think having a reason to go out will be something that continues into 2023.”

Here’s hoping.

AT THIS TIME OF YEAR WE ALWAYS LOOK BACK AND LOOK FORWARD – SO WHAT BRANDS DID MAKE AN IMPACT AND WHAT SERVES WERE POPULAR IN 2022. GREGOR FARQUHARSON SPOKE TO STUART MCPHEE OF SIBERIA IN ABERDEEN, BRIAN FLYNN OF BEHIND THE WALL IN FALKIRK, KEIR BECKWITH OF GAUCHO IN GLASGOW AND FRASER MCILWRAITH OF DARK ART DRINKS AND THE MAN BEHIND VODKA WODKA. HE ALSO CHECKED OUT WHAT THEY THOUGHT WOULD BE THE TRENDS FOR 2023.

25 ANNIVERSARY FOR CECCHINI’S NO DELAY FOR DEPOSIT RETURN SCHEME

THE CIRCULARITY SCOTLAND CONFERENCE ON THE DEPOSIT RETURN SCHEME TOOK PLACE LAST MONTH – WITH MORE THAN 600 PEOPLE IN ATTENDANCE. THE COMMUNICATION FOR THE TRADE WILL START IN THE NEW YEAR BUT FOR NOW THIS IS A GUIDE TO WHAT IS PLANNED – SIMPLIFIED. IT SEEMS VERY UNLIKELY THAT IT WILL BE DELAYED DESPITE INDUSTRY PRESSURE TO DO SO. SCOTLAND WILL BECOME THE FIRST OF THE UK’S DEVOLVED NATIONS TO IMPLEMENT A DRS SCHEME AND IT IS THE ONLY ONE TO INCLUDE GLASS. THE CONFERENCE FEATURED A KEYNOTE SPEECH FROM LORNA SLATER MSP, THE MINISTER FOR GREEN SKILLS, CIRCULAR ECONOMY AND BIODIVERSITY, WHO IS RESPONSIBLE FOR INTRODUCING THE SCHEME. MS SLATER REITERATED THAT THERE WOULD BE NO DELAY TO INTRODUCING THE SCHEME ON 16TH AUGUST 2023.

What is the Deposit Return Scheme – DRS?

From August every single-use drinks container sold in Scotland –be that plastic bottles, cans, aluminium or glass – will be subject to a 20p deposit. This will then be refunded to consumers when they take back the container to their local shop or one of tens of thousands of return points across the country. If you sell any of these single use drinks containers, you have to become part of DRS – it is mandatory not optional. The 20p deposit applies to all drinks containers from 50ml miniatures right up to 3-litre kegs. It is being rolled out by the Scottish Government, and the Scheme Administrator is the newly created non-profit body - Circularity Scotland which is being funded by industry - so far more than £100m has been invested in it. Drinks producers and wholesalers have been impacted already and have had to invest substantially.

Circularity Scotland

Circularity Scotland has been created to ensure the smooth roll-out and successful operation of Scotland’s Deposit Return Scheme – it was not involved with the legislative process. Its role is to bring together key operational partners right across the drinks supply chain from producers and importers through to hospitality, wholesale and retail businesses and work with them to ensure the scheme is designed and implemented effectively and support everyone in meeting their legal obligations.

The scheme is designed to be self-financing with administrative costs covered by revenues from recovered materials and unredeemed deposits and a small producer fee.

The organisation will also manage payments from producers, and return point operators, and track the containers across the scheme. It will also collect the returned containers from return points across Scotland and will subsequently process and sell the returned material. It is also the body that markets and communicates the scheme.

Until now the communication has been with producers – of which

Scotland has about 4,000. However it is not just applicable to Scottish businesses either; any business importing and selling containers on the Scottish market must take part.

Now the focus will be on hospitality and retailers. From June it will be directed towards consumers, who know very little about the scheme at the moment.

How will it affect you as an operator?

Hospitality operators buy single-use drinks containers from wholesalers and they will be charged the refundable 20p deposit on every single-use drinks container whether a can or a bottle of wine, by the wholesaler. This will have a direct impact on cash flow. The deposit will only be returned once Biffa, the official logistics provider, has picked up the bottles and verified the quantity. An exact timeframe has not been given but it could range from 7 days to 14 or longer.

Hospitality businesses can choose whether to pass the deposit on to consumers – If deposits are passed onto consumers, then businesses will need to operate as an open return point. However, many are looking to not pass the deposit on and operate as a closed loop hospitality site where drinks containers are consumed on site and stored for collection by Biffa.

Operators choosing to operate as an open return point would be required to take returns from all consumers and pay them back their deposit, as well as store said items until collected by Biffa. This is unlikely to be the preferred option for licensees but we have now been told exemptions will apply for some operators who do carryout. The details are not yet available.

There are already Environmental Health exemptions – for instance if operating as a return point you would risk a breach of any of your environmental health obligations and your premises could be reasonably altered to avoid risking breach in operating a return point.

Return point operators will receive a handling fee designed to cover the costs of the time, equipment and additional storage space

needed to operate the scheme.

If your bottles are currently crushed this will not be allowed from 16th August – although bottles can be returned broken, they cannot be returned crushed! PET and aluminium cans must also remain uncrushed

Biffa

Circularity Scotland has appointed Biffa to be the scheme’s official logistics service provider. It has the task of collecting all bottles, cans and plastics from every hospitality operator in Scotland as well as all the other designated operating return points – this is expected to number more than 30,000. Operators will not be charged for this uplift, but will have to provide Biffa with information such as how many drinks containers they will be recycling, and days when uplifts are not possible i.e. when closed. They will also have to store the containers until uplift either in lockable bins or non-lockable bins.

There are ongoing discussions regarding how the information will be verified either by weighing, epos systems, an app, or by counting.

From March when all hospitality businesses are expected to be registered – Biffa will start assessing operators needs before coming up with a schedule for pickup.

Enforcement

SEPA is the body that is tasked with policing the new legislation. At the conference it’s spokesperson said, “Advice and guidance is our main route to compliance.”

They want to encourage a “culture of compliance”. And will adopt a risk and evidence-based approach that aims to “target action where it is needed and ensure the achievement of measurable outocomes”.

Fines will be levied with consistent non-compliance, particularly significant, deliberate offences.

25 ANNIVERSARY FOR CECCHINI’S NO DELAY FOR DEPOSIT RETURN SCHEME

Zero Waste Scotland is also involved in an advisory capacity. People can seek advice from them. Currently, Zero Waste Scotland estimates that only around 45% of recyclable drinks containers are recycled, with the rest ending up as waste and litter. The Deposit Return Scheme aims to ensure that 90% of all drinks containers are captured and recycled, preventing billions of bottles and cans each year from blighting the Scottish countryside and harming wildlife.

THE SCOTTISH GOVERNMENT HAS SET THE DEPOSIT RETURN SCHEME A TARGET TO CAPTURE AT LEAST 90% OF THE SINGLE-USE DRINKS CONTAINERS IDENTIFIED INCLUDED IN THE SCHEME WITHIN THREE YEARS – SOME 1.5BN DRINKS CONTAINERS ANNUALLY. IT ALSO AIMS TO HELP IMPROVE QUALITY AND QUANTITY OF RECYCLING AND REDUCE LITTER.

How can you prepare?

Look out for registration details. Audit how many bottles, cans and plastic bottles you sell.

Calculate the impact on cash flow - the outlay for the deposit for your stock and bags/security tags. Look at your storage facilities within your unit particularly for the storage of cans and PET. Educate your team.

Read all the information you can:-

https://www.sepa.org.uk/regulations/waste/deposit-returnscheme/despositreturn@sepa.org.uk https://circularityscotland.com/ enquiries@circularityscotland.com

Stephen Montgomery, spokesperson for the Scottih Hospitality Group comments, “The hospitality sector in Scotland of course wants to play its part in Scotland’s race to a greener economy and its net zero target, however, given the catastrophic events of the last few years, the ontrade of hospitality is not ready for this. There are many issues which are needing to be resolved, with the primary issue being cash flow. Yes there is an extra 20p per item, however that is not the only charge which will be falling at the cost of the hospitality sector. There will also be a producers element to be added, so we could be looking at anything between 26p to 45p per bottle, meaning a possible £10.80 on a case of 24. Credit terms with our supply chain may also now be changed, which will also cause major issues, and of course, there is still the issue of VAT to be settled. All this comes at a time which is peak trading for the sector in summer, where a political gain has taken over from a pragmatic approach. It would have been a better approach if it had been a 4 nations scheme, which would have taken away the fraud issue and the problems around differing barcodes, or if the scheme had started small, for example in supermarkets, and then expanded it out further as issues had been rectified. In doing that, it would have given hospitality a bit more time to recover.

Steve Annand, Sales and Marketing Director at Wholesaler Inverarity adds, “There are still a lot of questions to be answered regarding how the scheme will be implemented but we are preparing for its impact as best we can. Unfortunately, the increased administration costs, potential label changes and producer fees, an unrecoverable charge to manufactures allowing them to place containers on the market in Scotland , will undoubtedly lead to increased prices for customers. Producers fees are still to be finalised by indications are they will be between 5p - 7p per container. There is still a bit of a misunderstanding that it’s just about the 20p deposit, its not, Producers and wholesalers cannot afford to absorb all the costs of implementing a Deposit return scheme and the associated costs will be passed on in the cost of the product with the 20p’s charged on a separate line on invoices. Increased costs will flow through the supply chain from Producer to wholesaler, wholesaler to retailer and retailer to consumer. Even in “Closed loop” hospitality the price to consumers for drinks products sold in containers will inevitably increase. “There is also still a huge communication piece required to increase the understanding of DRS across the Scottish licensed trade and allow everyone to get to grips with the impacts on their business. Most importantly, every single Pub, Bar, Restaurant, and Hotel in Scotland will need to change the way it handles and store drinks containers to ensure they can recover deposits- glass will have to be returned in Bins provided by the schemes nominated logistics provider – even if they currently have a company that uplifts them, from August they will have to work with Biffa. They will also have to return cans and PET in bags. There is no charge for the glass bin uplift but there is a charge for bags and security tags and cans and PET will not be accepted if crushed, damaged, or flattened as the bar code on every container needs to be scanned upon return.

“As a consequence of DRS we anticipate there will be a move towards not only draught beer and draught soft drinks, but an increase in draught wine, and water on tap. This will be more viable in a post-deposit world.”

“We as wholesalers are responsible for charging the 20p deposit on all containers we sell but we are not directly responsible for uplifting returns or paying back the deposit. That will come via Circularity Scotland, the scheme administrator .”

25th ANNIVERSARY FOR CECCHINI FAMILY

I first met Anthony Cecchini at a Kopparberg dinner at Scott’s in Troon last summer and discovered that he came from Barga in Italy. It is a village in Tuscany that I have visited on numerous occasions as my best friend, Silvia Corrieri Waterson, is also from there. In fact, half of the Italians from the hospitality industry in Scotland have a connection to the town. So when I saw the Mayor of Barga, Caterina Campani, pictured centre right, had visited Cecchini’s to join in their 25th celebrations I was most impressed. And she enjoyed herself so much she is planning a return visit. There is a rumour that she would love Barga to twin with a town in Scotland and there is no doubt the Cecchini family would support a nomination for Ayrshire. The Cecchini family story is well known in Ayrshire – Anthony’s father Aldo came over in 1965 with two of his friends to become waiters, that might have been another recruitment crisis that Scotland was having, but at that time it was also preferable to doing national service.

Despite the fact they arrived in January, hated the weather, and didn’t speak any English, they stayed. Aldo joined the Suncourt Hotel in Troon and this was also where he met his wife Morag, who initially would only date him during the day because he was the first Italian she had met! Over the years Aldo rose through the ranks and became very well-known as the hotel’s Head Waiter. Although he did have a break when he went to Boston for a short time with Aldo where they worked at the The Sonesta before deciding that they preferred Scotland and so they returned to Troon where Aldo rejoined the Suncourt Hotel.

In 1985 Morag and Aldo bought a wee coffee shop called Strawberry Cushion in Troon, although Aldo continued to work at the Suncourt. They drafted in the family to help, including Anthony. At the time he had a wee paper round. He smiles, “I was getting £8 a week for my paper round, but when I went to work for dad washing dishes and making cappuccino, I only got £5. He told me at the time ‘you are working for family now!”

In 1989 Aldo, after being made redundant from the Suncourt Hotel, concentrated his efforts on Strawberry Cushion and they had also bought the former Penny Farthing in Troon – which in 1989 became the first Cecchini’s Ristorante His customers who had known him for years at the Suncourt gave him their patronage. Meanwhile, Anthony, who was doing accountancy, helped out at weekends and in the evenings doing whatever else was required. The restaurant got busier and busier and coincidentally Anthony got made redundant from his accountancy job and decided to join the family business in 1991.

The father and son team worked well together. Says Anthony, “Although my dad was challenging when we were growing up – in that he was a typical strict Italian – you didn’t argue with him. He taught me a lot of life lessons. We always knew the value of money. For instance, I once asked him for pocket money and he gave me a bucket and sponge and told me to wash the car, which he then paid me for. But that led me to wash all the cars in the neighbourhood.

I even had to rope in friends to help. I got 50p per car! “He was definitely firm but fair and fun. He also insisted that we all did our fair share of chores in the house – we all could set a table, the way he wanted, which included a carafe of house wine, which we made at home. We bought grapes and then we got friends and neighbours round to help stomp on them... honestly!”

Anthony’s role at Cecchini’s in Troon was to do all the bookwork, tax, vat - all the numbers, which he did from a portacabin at the back of the restaurant. The family had brought authentic Italian recipes to Troon, from family favourites established by his Nonno and Nonna. Says Anthony, “We brought a taste of Italy to Ayrshire.”

Then a chance coffee at what was the old Reganos in Ayr sparked an expansion for the family. Anthony explains, “We went in and spoke to Irish Pat, who owned it at the time, my dad asked if it was for sale, and before we left we had a deal.

“We sold Strawberry Cushion. I went to Ayr and dad did Troon, and we did this one week about. We were always over in Italy bringing back ideas for the menu. It was a recipe for success.”

Anthony didn’t confine himself to the accountancy side of the business. He became proficient in the kitchen through the years –from his early days washing dishes, he went on to be a reasonable cook too. He smiles. “I was shy and I initially preferred back of house.” Well seen that was then!

THE CECCHINI FAMILY HAVE JUST CELEBRATED THE 25TH ANNIVERSARY OF THEIR RESTAURANT OF THE SAME NAME IN ARDROSSAN, ONE OF TWO FAMILY-RUN. SUSAN YOUNG PAID A VISIT TO ARDROSSAN TO FIND OUT MORE.

He also did a hospitality degree – through day release and by the time he was 30 he was a director of the business having bought himself in.

In Ayr, the success of the business meant they decided to extend the 60-seater restaurant to 100 after buying the place next door. But in Troon, the difficulty was they couldn’t expand into neighbouring properties so in 2007 they sold Cecchini’s Troon and bought premises in Ardrossan.

Like his dad before him he too met his wife through work 25 years ago. He says, “Jacqui was a paralegal and used to come into Cecchini’s in Troon. It was meeting his wife that led to venue number three.

Anthony says “Jacqui was from Ardrossan and I used to spend some time there but there was only The Laurieston to go to. One day when I was out sailing with her dad I saw a building for lease/sale at the Clyde Marina – it was where he had his office. He explained that they wanted leisure at the marina and that he was moving to Largs.

“I called my dad and told him to meet me in Ardrossan at the marina. He and I both knew it was the place for us. So we sold Troon in 2007 and opened Cecchini’s Bar, Restaurant and Bistro in Ardrossan in 2008 having built a large conservatory onto the building. We get the sun all day. It is the perfect location and it was busy from day one. People used to queue to get in. It is still busy today.”

I asked him how the business fared during lockdown. “We furloughed the staff, closed the business and we did takeaways. Both Jacqui and I drove and delivered the food... but we eventually ended up hiring some local taxi drivers because of the demand. In fact, the takeaway business we built up is still going strong today.

The business, since the pandemic, has been very steady. Says Anthony, “The first year after lockdown was really good, now it has plateaued a bit, but we thought it would take a downturn in November but it didn’t. I think people were so peeved off last Christmas that they want to keep going out now. They have the mindset, ‘If I want to go out on a Tuesday, I will.”

Aldo and his wife Morag stepped back from the business a few years ago, but Aldo still comes in for coffee and to discuss the business regularly, and Anthony’s wife Jacqui is involved back of house. Says Anthony, “I have a strong work ethic and am not planning on retiring any time soon. But I do like to spend as much time as I can on the golf course. It is my other passion. Perhaps my daughters will take over the mantle?”

As for Barga, the family have a house there and so far Anthony has been out there three times this year. He smiles, “As Italians, we are proud of our heritage – we like to go back and visit. Indeed we helped fund the restoration of an old church there by doing a fundraiser in Ayr. We funded the roof! There are so many people we know there – it’s great. I would love it if we could twin with them.”

Well, now that he has introduced Caterina Campani the Mayor of Barga to Iain Campbell Provost of South Ayshire “Tutto è possible!”

by COLIN BEATTIE

Sandy Gourlay 1967 – 2022

Sandy Gourlay was only 55 when she passed on the 14th of November 2022 sadly leaving us all far too soon. Her family, long-term partner Paco, and only child Chris, now know she is at peace after witnessing Sandy‘s long-fought battle against her illness.

It is hard to believe but it is over 25 years since Sandy came to work with Kay Kirkland and me in the office of the Lismore bar. OranMor was not even a twinkle in my eye at the time.

Sandy was recommended to us by Paul Burns whose business partner was Walter Smith and also involved in the hospitality business. Paul heard we needed an extra hand in our office as by that time I was operating around 15 hotels bars and restaurants.

Kay, Sandy and I hit it off right away and success followed success, well most of the time. Sandy became our main bookkeeper and wages clerk. Everything changed dramatically when after operating OranMor for a couple of years. I choose to appoint Sandy to the top position as the General Manager of OranMor. I’ve made plenty of bad decisions in my life but this was by far one of the best I’ve ever made. Kay was in charge of all my businesses and we both agreed to set Sandy free to allow her to develop her skills as GM.

Sandy really took to the job and her commitment was incredible. Our office by this time was adjacent to OranMor in Byres Rd where Kay and our core team worked to support Sandy in everything she was tasked with. Be assured without Sandy’s drive and energy OranMor wouldn’t have become what it is today.

Staffing and managing OranMor was not for the faint-hearted and that’s where Sandy’s true talent began to shine through. She had an ability to deal with people and defuse situations - that was her true gift.

It would be fair to say Sandy was the glue that held the whole show together. Her management skills proved to be unsurpassable and with Kay’s accounting team to back up her up we were simply the best.

So many different skills were required in operating OranMor with its five main venues under one roof designed specifically to service the community at large. Our programme of Arts for All was the beating heart of OranMor it was supported by David Mclennan ( a play a pie and a pint) Alistair Gray ( visual arts) and Billy Kelly (music programmer). Thankfully Sandy was there after they all very sadly passed. Sandy ensured the continuity of the original concept was kept and successfully maintained. The new generation of programmers have all stuck to the original concept of Arts For All and that in no small way is down to Sandy.

It’s with profound sadness I now realise Sandy’s loss also and she has now joined the esteemed people who created the entity which is OranMor. Sandy lived and breathed OranMor it was more than a passion it was her all-consuming work and pleasure. Her legacy and commitment lives on. Sandy is one of the bravest women I’ve ever known. Typical of Sandy she fought her illness for 18 months with a determination that was remarkable to watch. My two grandsons and three dogs would visit Sandy’s beautiful home most Sundays. It cheered her up to see them all and the small talk was a great relief for her. Eventually, I was able to tell Sandy that OranMor had been successfully taken over by the Scotsman group and Stefan was honouring and accepting the transfer of all of her staff. I know that made Sandy very happy she cared about all her staff. Sandy enjoyed breaks overseas with her partner Paco all the way through her illness and her family supported her during her last moments. After working with Sandy almost every day for over 25 years my everlasting memory is Sandy was definitely one in a million and my fondness memories of her will live on forever.

Colin Beattie

Michael and his team are delighted to be the Design Consultants for the Divino refurbishment. This is our 10th Project for the Vittoria Group in the last 12 years. Just some of our Projects

Ralph & Finns, Glasgow Berties, Edinburgh

The Meadowpark, Bridge of Allan The Torbrex inn, Stirling

DIVINO ENOTECA

by SUSAN YOUNG

Divino Enoteca has the reputation of being one of the finest wine bars and Italian restaurants that Edinburgh has. But the accolades including ‘Best Italian Restaurant’, have not meant that owners the Crolla family, Tony, Alberto and Leandro, the powers behind the Vittoria Group, are resting on their laurels. Indeed this latest revamp of one of the city’s most popular restaurants was not because it really needed it.

Explains Alberto Crolla Jr, the grandson of the group’s founder, who was also called Alberto.

“This wasn’t a 999 renovation because Divino was falling to bits. It was just that over Covid we had a rethink because it

had been semi-shut for a year. For once we had time on our hands to think about our business differently.

He continues, “Divino had a lot of charm so we didn’t want to completely revolutionise what we were offering – instead, we wanted to make subtle changes, and make it a bit friendlier, lighter and less formal and a bit more commercial.

“Our initial brief to the designers was about the colours –we wanted to change the outside of the building to make it more welcoming. It is now green on the outside rather than black and we have removed the amount of wines on the shelves – it looks less pretentious and we have brought more colour in.”

However, the Enomatic wine system which Divino is famous for is still in situ, although over the years it has been updated. Says Alberto, “It is a cracking piece of kit – it is the Ferrari

of wine systems.”

Michael Dunn of MD Hospitality was the design consultant and co-ordinator on the project. Says Alberto, “Michael has worked with us on every one of our venues. He is a great frontman and brings the people on board and looks after the procurement. He is directly in the frontline.”

Says Michael, “We originally designed and refurbished Divino 10 years ago – one of our first roles then was to ensure the 7-storey building was underpinned! We created a spectacular wine bar, and it has been very successful. Over the years Tony, Alberto’s father, reinvested in the business – for instance in the kitchen. The brief this time was to open the venue up to a wider market. It was a cool, sexy, quite dark place with more of a masculine feel. Now it is lighter and bouncier and we have done that by using

lighting, various fabrics and colours. “The challenge is how do you design something while protecting everything good about it. We wanted to give it a hug and a kiss and create a more female-friendly environment.”

Alberto adds, “The project managers were McKenzie Owens Projects and they were great. Stephen McKenzie dealt with all the contractors. The timing was key especially because we did not close the restaurant. That was his first challenge and they rose to it. They were very efficient and very responsive and smooth. Steven allowed us to do what we do best which is hospitality while he dealt with the project. They are two very different industries.”

Steven agrees, “We had a few challenges not least the fact that we wanted to keep Divino open, and of course parking and access. But we were able to find a way. We think it

looks stunning and we have enjoyed working on the project.”

The layout has remained the same but the patio area has been transformed Says Alberto, “To be honest we were not happy with our offering there. Over the years it had become tired. Now Love Awnings have helped us create a great outdoor/indoor area. We now have built a roof over the patio which is attached to the building and the original walls – it has the appearance of the inside of Divino but it is outside and the roof can retract.”

The new patio is now being utilised for private events such as weddings and special occasions.

He continues, “Divino is the most authentic Italian restaurant in Edinburgh and that is down to the service, the ambience, and the food and it looks great from the outside and the inside. In fact, our customers old and new are loving it.”

As proud suppliers to Buzzworks, we wish them every success with the refreshed Scotts Bar & Restaurant, Largs.

are an ISO:9001 & SALSA accredited family business with over 25 years experience. We are based in Glasgow and offer a refrigerated

service across Scotland for all of your fresh

& vegetable needs together with dairy, cheese, eggs, meat & poultry.

in-house preparation kitchen is also dealing with hand & machine cut fruit & vegetables to guarantee a consistent product time and time again. From raw slaw salads to hand finished fondant potatoes. We can even bespoke cut a product just for you, just get in touch & let us know what you need.

SCOTTS

IRVINE ROAD, LARGS

Scotts at Largs Yacht Haven, opened last month after undergoing a significant refurbishment. The Buzzworks owned venue, has been reimagined and the venue now also boasts a new stylish and covered outside space.

Colin Blair, Buzzworks Holdings Chairman, said, “After 11 years of successful trading, we believed that it was the right time to reinvest and modernise Scotts Largs as part of our wider growth strategy.

“It’s a fantastic venue and we have retained elements of its original concept, but this investment has allowed us to really enhance the relaxed and enjoyable experience we offer to visitors, through an up-todate interior, fantastic covered outside space and new kitchen.

The re-design by THR3 Design, has seen the venue completely transformed with new flooring, seating, and a stunning skylight which lets in more daylight.

The walls are now timber clad, and feature new artwork and a mix of lighting. The bar area boasts statement wicker shades, fixed seating and upcycled tables - their old flooring has been lifted, treated, sanded and transformed into new tabletops!

Says Colin Blair, “That is now part of our company ethos to repurpose and re-use where we can. Here we put a new floor down and we repurposed the flooring by making it into tables at our own manufacturing workshop. I also like to put the polished with the natural to create interest.”

The new look brings more of the outside in – and even some of the ceiling has been papered with a jungle-like wallpaper – and there is a lot more greenery around the restaurant and it is the real deal not fake. So much so that the business now employs its own horticulturists.

The very large skylight is a piece of art itself, with greenery and neon lighting setting it off. Immediately under the skylight are intimate round tables – evening diners may feel like they are dining under starlight.

Another striking element of the new design is the black and white tiled floor. It makes the venue feel bigger.

The restaurant’s capacity has also increased with an additional 40 seats added, alongside booths to allow larger groups to enjoy a meal together. There is a stunning new 1000 litre aquarium which has also just been installed. Every Scotts venue has an aquarium in it as part of the DNA of the restaurant.

The addition of a stylish new outside space, which is self-contained and also separate from the main restaurant will make the most of the increased popularity of al fresco eating and drinking. It boasts a fully serviced oak bar, designed in-house, and also has a fully retractable roof and glazing system supplied by Love Awnings, which means that during the winter people can use the space comfortably and in the summer the walls and roof disappear.

Colin Blair concludes, “Al fresco eating and drinking is going through the roof. It is the job of the operator to maximise the usage of their external spaces. We are doing exactly that. I estimate that by the time we have finished all our outside areas here, we will have almost doubled our capabity.”

SUE SAYS!

/dram.scotland @dramscotland

Iwas so very sorry to hear that Sandy Gourlay, pictured with me above, former General Manager at Oran Mor had died. We last caught up at the re-opening of the Brasserie earlier this year and she was in fine fettle. Over the years Sandy and I have shared many a coffee and many a drink – from organising whisky awards to hanging out in the Brasserie when it was a late-night bar, to the great Commonwealth Games celebrations and through the pandemic too – we had high days and fun days. She used to educate me on music, encourage me to drink whisky and she always gave our events every support. I couldn’t go to her funeral, but she was very much in my thoughts. Former boss, and her good friend, Colin Beattie pays his tribute to her on page 19.

The Circularity Scotland Conference was certainly an eye-opener not least because Lorna Slater was adamant that DRS will go live on 16th August. There were more questions than answers at the event, but I have to say I do feel sympathy for CS -it is not an easy task implementing woolly legislation, and they will take the brunt of all the frustrations. As for Biffa – I would not like to be in their shoes when 35,000 folk are clamouring to get their glass picked

up. It seems that this was a political versus commonsense bun fight and politics won out. My advice is to get prepared.

Glasgow operators open after 11 pm will now have to provide free and safe transport home for staff who are working past this witching hour. It will apply to any new alcohol licences, or existing businesses applying for extended operating hours. (Although it is still a debate whether this can be incorporated into licencing legislation) Personally, I think that Glasgow City Council should be held responsible for ALL people home getting home safely and not only hospitality staff – all late working staff and all customers out in town after 11 pm. This is easily sorted - get our public transport system working - it really is lamentable - we can’t get home safely because there is a chronic lack of buses and trains - and taxis are like hen’s teeth. Horse and cart come to mind!

Anyway I am signing off for 2022 - hope the next weeks give you all the much revenue you are all due. And that strikes don’t impact on your business. Fingers crossed.