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287 DRAM MAGAZINE JULY 2014 ISSN 1470-241X
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DRAM AWARDS FINALISTS • FINANce FocuS • SuMMeR JULY 2014 DRINkS DRAM 1
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287 259 DRINKS RETAILING AND MARKETING
WELCOME
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his is our third consecutive 48 page, magazine and it is a bumper issue. This month, for the first time all our award finalists are revealed. See pages 23-28. There is so much happening of a positive nature in Scotland in the on-trade it is hard to fit all the news in. This issue we take a look at Hutchesons in Glasgow and Montpeliers, Edinburgh, while our licensee interview is with Kara Anderson. We also have a finance feature - it is difficult to get finance, but there are new avenues to fund your businesses too. See pages 20 to 22. Things are definitely heating up and not just on the weather front; the Commonwealth Games are just around the corner. It’s definitely going to be a jam-packed summer and hopefully that will translate into great food and drinks sales for you. Our summer drinks feature gives you an idea of what you ought to have in your fridges. One thing is for sure I will be glad to be Glasgow-based for a few weeks having travelled more than 3,000 miles judging this month... my wee car needs a break! Susan Young Editor susan@mediaworldltd.com
CONTENTS
July
2014
FEATURES
13 18 20 23 30
SO HOT, THEY’RE COOL
We take a look at what brands you should be stocking this summer.
FEET FIRMLY ON THE SOIL
Jamie Allan caught up with Kara Anderson of Clouds & Soil, Edinburgh.
CREATIVE FINANCE
Looking for investment in your business? DRAM investigates.
DRAM AWARDS FINALISTS All our 2014 finalists.
DESIGN FOCUS
Hutchesons, Glasgow and Montpeliers, Edinburgh.
REGULARS
04 08 40
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 Editor.
JULY 2014 DRAM 3
NEWS
www.dramscotland.co.uk
BrewDog keeps on growing
BrewDog’s bar expansion continues apace, with Dundee the site of its latest venue and another site in Glasgow secured. The Dundee bar, Brewdog’s fourth in Scotland and 18th worldwide, is located in the city’s historic Chambers Building on Panmure Street. The bar has a total capacity of 80 with 18 beers on draught. As with BrewDog’s other bars, the taps will feature a mix of the brewery’s own beers alongside a rotating cast of guest products. Brewdog’s Northern Area Manager Kerry Allison told DRAM, “Dundee’s been on our list for quite some time, but we hadn’t found the right site. We’ve been really well received by Dundee’s beer drinking community and we already feel at home.” She added, “We have just secured a deal for a second site in Glasgow, and are on the look out for another premises in Edinburgh too.” BrewDog have also launched The Great BrewDog Bar Hunt, in which members of the public can suggest potential new sites for the brand’s bar expansion. Once a venue has been chosen the winner will be awarded with £1,000. It’s a busy month for JD Wetherspoon. The company has three pubs opening in Scotland this month - The Crossed Peels in Stirling, The Auld Brig in Irvine and The Cross Keys in Peebles, which is also a hotel, while next month The Saultoun Inn in Fraserburgh will open. It too is a bar and a hotel. The investment, say the company, is in the region of £7.8m with some 220 jobs being created. Wetherspoon chief executive John Hutson said, “We are looking forward to opening our four new pubs and two hotels in Scotland. Our pubs and hotels in Scotland continue to be extremely popular and we are confident that the new sites will be welcome additions to their respective areas. We will continue to look for new opportunities to open our pubs and hotels throughout Scotland.” However the company also confirmed that it had no plans to open in Glasgow’s Finnieston, despite the rumours.
Duke Street gets a new face
The East End of Glasgow has seen another new face spring up in time for the Commonwealth Games, with The Duchess of Duke Street, a bar and kitchen operation, opening on the former site of Mills Bar. General Manager Stewart McVicar told DRAM, “We’re looking to provide good quality across the board. So far feedback’s been great, the local residents have been telling us that this is exactly the kind of venue that Duke Street needs. We have a Scottish food menu and a good selection of malt whiskies and craft beers, but we’re always open to suggestion if our customers want something else – we’re trying to respond to what the community’s looking for.” 4 DRAM JULY 2014
Cocktails Below
A new cocktail bar, 48 Below, has opened up on Broughton Street, Edinburgh, in the basement of The Phoenix Bar. The bar promises to be an intimate, cutting edge venue selling classic and contemporary cocktails and showcasing new, artisan spirits. Owners Sam and Gareth Roberts took over The Phoenix in September, and set about converting a previously dead-space into a new bar with a 50 person capacity. General Manager Kenny Cameron told DRAM, “Although The Phoenix has been successful for a number of years now the basement had been neglected for a long time and hadn’t been decorated since the 1970s. Sam and Gareth had the idea of turning it into a venue in its own right, which is how 48 Below came to be.” Specialising in speciality drinks and cocktails, the venue will be open on Friday and Saturday nights through July, before closing in August due to a prior commitment for the Edinburgh Festival. It will then re-open in September and will operate seven days a week.
Heads up for new Edinburgh gin bar Heads & Tales is Edinburgh Gin’s new home in Edinburgh. The new city centre bar, visitor centre and distillery based below The Rutland Hotel in Edinburgh’s west end, houses two custom-made stills, Flora and Caledonia, allowing customers to enjoy an Edinburgh Gin while watching it being produced. It has a capacity of 70 and the bar will also serve a menu of locally sourced foods including Scottish charcuterie, cheese and fish served with freshly prepared breads. Commenting on the launch, Alex Nicol, managing director at Spencerfield Spirit, said, “Edinburgh has a special relationship with gin stretching back centuries. To this day, more gin is drunk here per head of the population than in any other UK city. With our new visitor centre and distillery coupled with the Heads & Tales gin emporium, Edinburgh’s great tradition for distilling looks set to be revived”. Heads & Tales will be run by bar manager and drinks consultant Bruce Hamilton, who has over 13 years experience in the licensed hospitality trade. Alongside the extensive gin list, customers will also be able to enjoy carefully selected beers, wines and spirits as well as a cocktail list full of unique and original creations.
Anne and Gary Still of Omni Taverns revealed last month that they had bought Tusitala Restaurant and the Pavilion bar in Fairmilehead in Edinburgh. The current venue has been owned and run by Jim and Margaret Wilkie for 24 years and is a popular venue in the south side of Edinburgh. Omni Taverns took over at the beginning of June, and closed the venue for three days in order to relaunch the restaurant as Charwood, which specialises in cooking with charcoal and wood. It has a wood burning pizza oven and a a Josper grill. Gary and Anne Still aim to build on the already great reputation and loyalty that Tusitala has built up over the years. The bar was also refurbished and is now open for business. Anne Still commented, “We are delighted with our new business.” The enterprising duo also own WHISKI bar on the Royal Mile and WHISKI ROOMS on the Mound in Edinburgh. The Rossborough in Dunbar is set to re-open this October having being purchased by Philip and Lesley Mellor. The two plan an extensive refurbishment. The Queens Road site, with 19 rooms, a function room (150), a lounge bar and restaurant, was sold to the couple by Christie & Co who did not disclose the sale price but the hotel was sold off an asking price of £350K. Philip has a wealth of experience in the hospitality industry. He was, until recently, regional general manager looking after a number of 4-Star hotels owned by the Menzies Hotel Group.
n.b. bar & restaurant
OMNI TAVERNS EXPAND
Edinburgh roundup
It’s all happening in Edinburgh this month. Ben Dantzic and James Forrest, owners of Burger Meats Bun in Glasgow, have brought the concept to Edinburgh, with a new venue opening on Forth Street. Another burger restaurant, Just Burgers and Beer, has also opened on the Royal Mile while Carina and Victor Contini have also chose the Royal Mile for their new Cafe called, not surprisingly Contini Caffe. They are also offering something a bit different... a porridge bar! It will open nearer the end of the month at the same time as Enzo, a new Italian style bar restaurant. It’s at the Quartermile development. Meanwhile CBRE Hotels EMEA has been appointed to sell the Doubletree by Hilton Edinburgh City Centre Hotel (formerly trading as The Point, Edinburgh) on behalf of a private seller. The hotel has only recently undergone a renovation, and features 138 bedrooms and suites, the Bread Street Brasserie restaurant and the Monboddo Bar. It also boasts three meeting rooms including a penthouse suite meeting area, a popular venue for weddings and corporate functions. The sale will also include the freehold title to the Chanter pub on the ground floor and basement. JULY 2014 DRAM 5
apple zu cocktaIl IngredIents
• 50ml Żubrówka Vodka • 100ml cloudy apple juice • 1 wedge of fresh lime
Method
Squeeze one lime wedge into the base of the glass before filling to the brim with cubed ice. Add both the Żubrówka and the apple juice and pull together with a spoon. Garnish and serve.
Żubrówka is a true icon of the world of vodka. Enjoyed for over 600 years, its long history represents not only the origins of vodka making, but also the proud heritage of Poland as a county. Żubrówka derives its unique taste from extracts of bison grass harvested from the ancient Białowieża Forest in Poland by only a few families who know of its secret location. Selected blades of bison grass are used as decoration in the Żubrówka bottle.
6 DRAM JULY 2014
www.zubrowka.co.uk
NEWS ALL THE L ATEST NEWS
GlendDronach’s Latest Batch Of Grandeur 24 Year-Old GlenDronach has released its newest batch of the Grandeur 24 year-old single malt. Designed for the serious connoisseur, the Grandeur 24 Years Old is another example of the sweet, gutsy, full-bodied style for which GlenDronach is renowned. Matured for almost a quarter of a century in the finest sherry casks to create the luscious and luxurious Grandeur 24 Years Old, it’s a classic, traditionally-crafted Highland single malt. At 48.9% vol this remarkable whisky has been specially selected by Master Distiller Billy Walker from some of the oldest and most unique Oloroso sherry casks at the Forgue distillery. This bottling, batch number 5 of the Grandeur releases, is limited to 600 bottles. Individually numbered by hand, each bottle is a one-off and truly unique, making it a very special single malt. The new owners of the Mishnish Hotel in Tobermory on the Isle of Mull have just reopened the bar and hotel. Les and Meg MacLeod who previously had the lease of the rooms and restaurant took ownership of the whole business after it was put up for sale. The pub, which had been in former owner Robert MacLeod’s family for more than a 100 years, was put up for sale and run under management after he went bankrupt. The bar has been totally refreshed and the couple look forward to welcoming both local business and of course the all important tourists. The Elphinstone Bar in Biggar has just been completely refurbished by owners Robert and Janette Allen and the revamp has gone down well with customers. Says Robert, “The old bar was popular with locals and guests alike, so whilst continuing to cater for our existing clientele we felt it was time that we moved on to create a new venue to encourage additional customers looking for both excellent products and hospitality. We are lucky to have such a fine period property in our care and have worked hard to create a modern interior that doesn’t take away from the traditional character and charm.”
Trump adds name to Turnberry
D
onald Trump is giving his name to his latest purchase Turnberry. It will now be known as Trump Turnberry. He revealed that he had bought the famous links course and hotel from Leisurecorp at the end of April, and the deal has now been finalised. In a company statement Trump said, “I intend to invest many millions of dollars (pounds) in order to bring the hotel to the highest levels of luxury.” Trump has revealed that he plans to give
the hotel a £100m makeover and the management of the hotel will be taken over by The Trump Organisation, however it will continue to operate as part of a franchise agreement with Starwood Hotels and Resorts under The Luxury Collection Brand. He will be paying a visit to the hotel at the beginning of July and has promised to reveal more then. The news has been welcomed by local businesses who believe it will bring more American business to Ayrshire.
Malt Whisky and Whiskey see sales soar The latest figures from the Wine and Spirit Trade Association (WSTA) reveals a mixed trading period for the wine and spirit sector with volume growth stagnant across both the on and off trade although value growth was largely positive. In the on-trade it was malt whisky which saw the highest level of growth up 20% in the last 12 months, with sales of sparkling wine in pubs, restaurants and hotels growing 13% in the same period. In the short term imported whiskey was up 9%, rum 6% and gin up 4%. However sales of vodka, blended whisky and liqueurs saw a sales fall of 2% in the last 12 weeks. The report also reveals wine and spirits sales now make up 41.45% of the value of all drinks sold in pubs, bars and restaurants. Commenting on the latest market report, WSTA Chief Executive Miles Beale said, “Despite stagnant sales volumes, members - and the trade in general - will be buoyed by signs of improving consumer confidence. The growth of sparkling wine shows no sign of abating, while imported whiskey is emerging as a stand-out spirits performer.” The WSTA’s market report draws on data from leading independent sources including Nielsen, CGA Strategy and the Wilson Drinks Report. The report captures off-trade data for the 12 weeks to 26 April and on-trade data for the 12 weeks to 19 April, too soon to measure the impact of the duty changes following the decision to scrap the duty escalator in the 19 March Budget.
Disaronno Raises The Roof To Sweeten The Sour Campaign Disaronno is inviting consumers to a one-off series of rooftop parties in key UK cities as part of the leading brand’s campaign to grow awareness for its signature serve, the Disaronno Sour. The Disaronno Terrace parties will visit Scotland this summer, as well as London and Manchester, giving thousands of consumers the opportunity to be part of cocktail master classes and tasting sessions. Leading bartenders will run the complimentary classes demonstrating how to make the perfect Disaronno Sour and guests will be encouraged to create their own twist on the classic cocktail. Sam Bovill, Brand Manager for Disaronno at First Drinks,
commented, “Establishing the Disaronno Sour as a key serve requires 360 degree activation with both the trade and consumers. We recently announced this year’s Mixing Star UK finalist and we’re working with bartenders in key cities to ensure they have the skill and the knowledge to create a perfect Sour every time.” He continues, “We’ve made huge progress with the trade, and now we’re looking to raise the Disaronno Sour’s profile with consumers ahead of the key summer period, establishing it as a classic yet on-trend cocktail that tastes great and meets the needs of its target market.” JULY 2014 DRAM 7
WO R L D ’ S T HOEU R ITE TEQUI
FAV
LA
WITH £2M ANNUAL MARKETING SUPPORT IN THE UK YOU TOO CAN BE A PART OF THE GLOBAL FIESTA!
Please drink responsibility. Proximo Spirits UK 2014 © info@proximospirits.co.uk 8 DRAM JULY 2014
BRAND NEWS
ALL THE L ATEST BRAND NEWS
Cider
Sourz gets a redesign Sourz, distributed by Maxxium UK, had a radical bottle redesign that the company say “embodies the brand’s sense of spontaneity and fun.” Each bottle has a colourful new skin tailored to each flavour across the current Sourz line-up of Apple, Mango, Raspberry, Cherry, Tropical and Toffee Apple. The vibrant bottle redesign reveals a dynamic, fruity ‘splash’ pattern and has brought the packaging up to date. In a strategic move to increase stand out and stay relevant to the target consumer, the redesign of the bottle also uses
specialist ink which glows under UV light in an on-trade bar or club environment. This eye-catching effect adds an additional element of intrigue and fun to the brand’s on-trade appeal. Emma Heath, Marketing Controller at Sourz said, “We wanted to reinforce Sourz’ position as a fun, young adult brand and give the Sourz the standout on shelf and on back bars that a market leader deserves. The bottle is currently being rolled out and there is also a new Summer advertising campaign.
Gin
Rum
New Gordon Castle Gin launched nationwide
Pina Colada Day!
Gordon Castle Scotland has launched its Gordon Castle Gin. It is the first product to be launched nationwide from Gordon Castle’s exclusive new range of food, drink and lifestyle products. The gin has been produced for Gordon Castle, using botanicals from its restored Walled Garden and will be disbributed by Gordon & MacPhail. Angus Gordon Lennox, owner of Gordon Castle, said, “The mix of botanicals, grown in the garden here at Gordon Castle, gives it a uniquely crisp and fresh flavour and we are quietly confident that this small batch, hand-crafted gin will appeal to all gin drinkers who also love provenance, history and a romantic story.” Speaking about the company’s new partnership with Gordon Castle, Stephen Rankin, UK Sales Director at Gordon & MacPhail, said, “We are honoured to be working alongside the team at Gordon Castle to distribute this new gin and bring it to market. Our family business has prided itself on producing and marketing the finest premium spirits for over 100 years and it seems fitting that we should now be working with another historic Speyside family to extend our drinks stable using ancient distilling techniques.”
Vodka Reyka celebrated summer soltice The summer solstice in June was a cause for celebration for Reyka, Iceland’s first vodka. It celebrated, what is a national holiday in Iceland, by supplying selected bars in the UK with summer solstice kits. The lucky bar owners received a packing crate containing information on the summer solstice and Iceland, sun jars, a terrarium, Reyka Icelandic bitters and a flavour mapping cocktail guide. The folk behind Reyka also created a series of solstice cocktails. Eight Reyka cocktails were developed, each with an inventive twist, taking inspiration from Iceland’s 24 hours of sunshine over the summer solstice. Senior Brand Manager for Reyka vodka at First Drinks, James O’Connor commented, “Vodka is still the most popular spirit in the on-trade and we’re seeing top bartenders getting more and more creative with it.”
Malibu is celebrating National Pina Colada Day on July 10th with an ontrade campaign encouraging bars to have their very own celebration parties. Malibu will support participating bars with an assortment of branded POS to help with the party preparations, including posters, bunting and coconut cups. Adam Boita, Marketing Controller for Pernod Ricard UK, said, “This classic cocktail is rooted in Malibu’s history and as the fourth best-selling cocktail in mainstream bars, we are really excited to be getting behind National Piña Colada Day. The Piña Colada is Malibu’s signature serve and so National Piña Colada Day provides the perfect opportunity for us to engage on-trade retailers with tailored activity that will help them to rediscover one of the world’s favourite cocktails, kick-start the summer by capturing the essence of the happy holiday vibe, and boost sales at this key time of year.”
Cider
Cider in bag in box
The Shepton Mallet Cider Mill, part of the C&C Group, have released a new Bag in Box range of specialist ciders. The range includes three new ciders: Somerset Snuffler, Natch Special and Somerset Tree Shaker. The bag in boxes are designed to fit neatly on back-bars, allowing operators to increase their cider range without infringing on font or fridge space. The release coincides with an upsurge of interest in specialist and craft ciders, with the category’s volume boosted by 18% and value by 28% within the UK market last year. Richard Glover, marketing manager at The Shepton Mallet Cider Mill, said, “The boom in speciality ciders has been a huge driving force behind the sector over the past 12 months and offers retailers a great incremental volume and margin opportunity. Our new Bag in Box specialist ciders enable customers to stock a broad range of quality craft ciders conveniently, either as part of a cider festival or forming an on-going feature for retailers.” JULY 2014 DRAM 9
BRAND NEWS
ALL THE L ATEST BRAND NEWS
Beer
Whisky
McEwan’s Beer Company rolls JOHNNIE WALKER CELEBRATES THE RYDER CUP’S RETURN TO SCOTLAND out Estrella Damm in cans
The “beer of Barcelona”, which is currently available in a 330ml bottle and on draught in the on-trade will also now be available to the trade in cans. Genna Burchell, Brand Manager for Estrella Damm said, “Canned beers have officially shaken off their tired image and are back in favour. The smaller 330ml formats particularly have gained a trendy, stylish reputation amongst younger trendsetters who are also driving the growth in world lagers which is why we’ve launched the new can for Estrella Damm this summer.” The can launch runs alongside a brand new advertising and social media campaign for the beer this summer. Meanwhile McEwan’s Beer Company scooped two prestigious awards at the Marketing Society Scotland Star Awards 2014 in recognition of the development and launch of McEwan’s RED in 2013 - Brand Development award in the Strategic category for the creation of new beer McEwan’s RED and the top award for marketing effectiveness in the food and drink sector. Peter Mooney, General Manager at McEwan’s Beer Company said of the win, “To actually take home the top award in Scotland’s Food and Drink sector as well as the strategic brand development prize is amazing and a real testament to the success of McEwan’s RED.”
Black Wolf Goes Brazilian with Limited Edition World Cup Beer Black Wolf Brewery has recently launched a new limited edition Brazilian beer to coincide with the World Cup. Futebol Lobo, which means ‘football wolf’ in Portuguese, is a clean refreshing blonde beer brewed with hints of Brazilian fruits – passion fruit and mango with citrus zest from oranges and limes - to give a crisp finish with an ABV of 4.2%. The limited edition cask beer is the first offering of Black Wolf’s assistant head brewer, 23 year old Thomas McGregor who studied brewing and distilling at Heriot Watt University. Futebol Lobo is now available to pubs and clubs across Scotland. Andrew Richardson, director at VC2 Brands – the Stirlingshirebased company behind Black Wolf, comments; “We wanted to create a delicious, refreshing and fun beer for the World Cup that has a nod to Brazil but which really delivers on taste.” Black Wolf relaunched earlier this year with a new Craft range of beers comprising Tundra - an elderflower infused wheat beer, Florida Black - a delicious stout, Big Red - a flavoursome red beer, Gold Digger – a crisp, fruity blonde beer, Rok IPA - a double hopped India Pale Ale and Coulls crisp and refreshing premium craft lager.
10 DRAM JULY 2014
Ryder Cup legend Colin Montgomerie toasted the perfect blend of whisky and golf at Gleneagles recently as he unveiled a rare Johnnie Walker Blue Label Ryder Cup Limited Edition Scotch Whisky. Montgomerie, one of Scotland’s greatest players and a winning Ryder Cup Captain, helped launch the special edition of the luxury blend, which had a bottle run of just 2,350 with each being individually numbered, making it a rare and unique keepsake or gift. The distinctive packaging and bottle design depicts the unforgettable view of the iconic Gleneagles Hotel and celebrates the return to Scotland after 41 years of The Ryder Cup, the world’s leading match play competition. Nick Temperley, Head of Diageo Reserve Brands, GB said, “The return of the competition to Scotland is a rare experience, so we wanted to create an opportunity for others to mark it with a commemorative Scotch whisky. This striking new bottle will give progressive whisky and golf fans alike the chance to experience the pinnacle blend from Johnnie Walker while celebrating the prestigious sporting event.” The new blend has a RRP of £225.
Isle of Skye supports mountain rescuers Isle of Skye has launched ‘The Isle of Skye Blended Scotch Whisky Munro Challenge’, a fundraising initiative for Scottish Mountain Rescue. The cause aims to encourage Scots of all ages and climbing abilities to climb one of the country’s 282 Munros, with all money raised going directly towards Scottish Mountain Rescue for new equipment, stretchers and avalanche training. Neil Boyd, UK Commercial Director for Ian Macleod Distillers, commented, “The inaugural ‘Isle of Skye Blended Scotch Whisky Munro Challenge’ is part of our landmark sponsorship of Scottish Mountain Rescue. Over 1000 volunteers deliver over 30,000 hours of their time so that we can all enjoy the mountains. It costs around £1.2m to run the charity every year with 70% of that money generated through fundraising alone so events like ours show how we can all help support Scottish Mountain Rescue.”
1999 Vintage released by Balblair
This summer sees the launch of the second release of the 1999 Vintage from Balblair Single Malt Scotch Whisky. Balblair 1999 replaces the award winning second release of the 1997 Vintage. The 1999 Vintage will be presented in a premium opening box, joining the complete Balblair collection available in this luxury format. Each Vintage is hand-selected by Balblair Distillery Manager, John MacDonald, and only released at the peak of its perfection – ensuring the whisky is ‘Timed to Perfection’. Gillian Gibson, Balblair Global Brand Manager says, “We are excited to be launching the second release of the 1999 Vintage. We are now able to offer consumers a core range of four Balblair expressions all in premium opening packaging. With hints of refreshing green apple on the tongue, it is the perfect whisky to enjoy over the summer months.”
Glasgow 2014: A GREAT OPPORUNITY BY JAMIE ALL AN
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KELVINGROVE ART GALLERY AND MUSEUM
2013) then they will be unaffected by the Regulations. If they have changed branding after 11 October 2013 then they will require to seek formal authorisation. They must do so before 30 June 2014, by using the application form on the Glasgow 2014 website.” Deliveries may prove to be a thorny subject for the duration of the Games, with road closures aplenty limiting supplier access to venues. Set windows have been allocated for deliveries, from 6am7am, 7am – 8am, 8am – 9am, and 10pm – 12am. A number of streets are closed on July 26th and 27th, as well as 2nd and 3rd August, and no loading is permitted on selected streets during the Games. Full details of the road disruptions can be found on the official Games website. DRAM spoke to a number of licensees in the Merchant City, and despite the disruption to their regular delivery service everyone was upbeat about making the process work. We first spoke to Seamus MacInnes, Proud Beer and Cider Provider owner of Cafe Gandolfi. He told DRAM, “We’ll Find your Heineken 2014 Glasgow Pub & Bar Guide be doubling up on our orders, and getting our deliveries at 6am instead of 8am. We usually get two GLASGOW CENTRAL STATION deliveries a day, but we’re just going to have to guesstimate and take it from there. We may run out of the odd thing here or there, but hopefully that won’t be the case.” Another restaurant facing potential issues with orders is The City Merchant. General Manager Jennifer Almiento told DRAM, “We’ll just have to work with the time slots. The suppliers have been great, everyone understands that we need to work together on this. If they can’t bring a delivery in we’ll just have to meet them halfway and bring it in ourselves.” James Rusk, owner of Hutchesons, told DRAM, “We’re going to gauge it closer to the time, we’ll have a sit down and discuss the best way forward. There are lots of line of communication and coordination with the authorities. Lots of the bars and restaurants in the area use the same suppliers, so that helps.” Says Michael Dickson, “I’m just going to have to get up early. There’s lots of red tape to get through, but it’s going to be extremely busy and a great time for the city. We’re just going to have to adapt. We have a good relationship with our suppliers, which helps. A few of them are selling to us on a sale or return basis.” MITCHEL L ST
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fter years of anticipation, The Commonwealth Games are finally upon us. With over one million people expected to visit Glasgow over the eleven days, from the 23rd July to the 3rd August, the increased footfall will be a huge boom to businesses in the surrounding areas. Beer sponsors Heineken are investing heavily in activity around the Games. As well as promising perfectly chilled beer and cider to be available at every venue, Heineken are also ensuring that selected bars and pubs in the proximity of Games sites are suitably bedecked in branding and pouring the perfect pint. Thirty five venues have been chosen for special support from Heineken, covering the Merchant City, Finnieston, the city centre and major transit points. Twelve sites have been designated as flagship venues due to their proximity to the events, with a further twenty three also being supported with POS. Each participating bar is also receiving training from the Heineken draught masters to ensure the perfect serve. Bar 91 have been one of the bars to benefit from Heineken’s branding campaign. Owner Michael Dickson said, “We have brand new tables, chairs and umbrellas courtesy of Heineken, which gives us a bigger outdoor QUEEN’S PARK area.” The Heineken Lounge will be situated on the rooftop of 29 at Royal Exchange Square for the duration of the Games. Heineken customers are invited to drop in, and guests are being shepherded in customised Heineken taxis to Games events. Non-participating venues in specified Games areas will have to be careful however when it comes to their outdoor branding and promotions. As with all major sporting events no effort is spared in protecting the rights of the official sponsors, and any business looking to change their signage will have to apply for permission first. Legislation requires that outlets around the Games sites and along the main traffic routes to the Games (ie the Merchant City) cannnot have any other signage for brands which competes with either Heineken or Famous Grouse the two drinks sponsors. Stephanie Todd, Senior Press Officer for Glasgow 2014, told DRAM, “If a bar or restaurant intends to use the same branding at Games time as they used prior to the Regulations coming in to force (11 October
JULY 2014 DRAM 11
10 YEARS AFTER LAUNCH
MORE PUBS CHOOSE MAGNERS
THAN ANY OTHER CIDER...
WHY NOT JOIN THEM?
CMYK LOGO (WITH PMS TARGET)
Please Enjoy Magners Responsibly
Enjoy Magners Responsibly SIMPLIFIED FOUR COLOUR LOGO
12 DRAM JULY 2014
*Source CGA MAT P3 2014 Magners is a registered trademark of the C&C Group.
SO HOT THEY’RE COOL DRINKS FEATURE
The sun came out last month, and licensees around the country will be hoping that the good weather will continue into July and August at the very least, because as we all know good weather makes it a good summer for sales. Jamie Allan takes a look at some familiar summer brands as well as others hoping to enjoy their moment in the sun.
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s soon as the sun comes out we all know sales of cider, long drinks and beer go up. People want to be refreshed and where better to quench your thirst than your local pub or bar. However the challenge for licensees is to offer a point of difference that will see customers coming through their doors and often that is due to the brands they have on the bar. Firstly customers in the summer want a cold drink... and Heineken’s Extra Cold fount is certainly eyecatching. Licensees that have been lucky enough to get an instal have seen significant uplift in sales. Although extra cold draught variants are nothing new, Heineken Extra Cold goes that extra mile. Dispensing the lager from a frozen fount, it is actually encased in ice! The beer in the line is cooled twice as fast and kept just above its freezing point. One bar serving Heineken Extra Cold is Teuchter’s Landing in Edinburgh, and owner John Tindall told DRAM that the distinctive serve has had a huge boost on sales. He said, “It’s been fantastic, we’ve had the Extra Cold tap in for two months now, and sales of Heineken have literally trebled. We freeze the glasses too, and it’s flying out the door. The schooner glass has proven very popular as well, it’s been a bit like Australia with all of our customers saying that a full pint gets too warm in the sun! It’s great to see a big brand invest in their product instead of resting on their laurels.” However what we don’t have in abundance are beer slushies... that’s taking cold beer to a new level. Beer slushies is basically frozen beer served at minus seven degrees Celsius. The craze, which started in Japan, moved to the US, and the beer is now available here, albeit only at Yo Sushi in London. Japanese beer brand Kirin (they developed the serve) is poured into a machine that chills the beer and turns it into a slush. A separate beer is then poured, which the machine then uses to create the beer’s slushie puppy head. They say the frozen top keeps the beer extra cold in hot weather for an estimated 30 minutes longer than normal. Another beer brand which aims to increase sales this summer is Spanish brand Estrella Damm, who have launched the beer in
330ml cans. The cans chill quicker in fridges than bottles, and like schooner glasses are less likely to overstay their welcome in the sun than a pint of draught Estrella. Low alcohol beer has been tried again and again, but to no avail. Scots consumers have been slow off the mark, prefering in some instances to trade down to a half pint, rather than order a full pint of lower ABV lager. But it seems like lemon is the preferred flavour for low alcohol beers these days (known on the continent as radlers). Tennent’s, Scotland’s most successful lager brand is putting its weight behind Lemon T (2.8% ABV) which was originally just launched in the off-trade, but it is now available in the on-trade, and Heineken launched its Radler last year. Paul Condron, Marketing Director for Tennent Caledonian, told DRAM, “Research has shown us that almost two thirds of drinkers are open to low alcohol options and whilst the market isn’t huge at the moment, it’s growing. Given the potential for growth in this area, operators should consider stocking low alcohol alternatives alongside their staple stock options to give consumers more choice.” It’s not just beer sales that go off the scale in the summer, but cider sales have been winner for licensees over the last decade. Say Market analysts Mintel, “Three in five adults now drink cider and while apple continues to dominate sales, the market is evolving beyond this and pear into flavoured ciders. Fruit-flavoured ciders continue to drive growth, with brands such as Kopparberg and Rekorderlig posting strong sales. 2013 also saw the market leader, Strongbow, move beyond apple and pear with the Dark Fruit variant, a move which has helped it to retain market share.” This summer Kopparberg is putting particular emphasis on the brand’s Elderflower and Lime and Cloudberry variants; a £4m advertising campaign has been launched to support the flavours, which also feature quirky serves to help distinguish them in the category (as well as folk with quirky beards – bang on trend). It also offers Elderflower and Lime with a suggested serve of slices of cucumber, while Cloudberry is intended to be served up with pink grapefruit, though how many bars will be willing to carry JULY 2014 DRAM 13
SO HOT THEY’RE COOL DRINKS FEATURE
Moving on to spirits and cocktails the brands making an impact spare pink grapefruit on their back-bar remains to seen. with colder serves include Disaronno. It is heavily promoting its Ben Turner, Customer Marketing Manager for Kopparberg, Disaronno Sour serve. The cocktail, comprised of Disaronno, fresh told DRAM, “Cider is most certainly becoming an all year round lemon juice and sugar syrup shaken and served over crushed drink but don’t discount the power of a bit of warm weather and ice, is an easy to mix drink that is scheduled to receive a major some sunshine. Last year Kopparberg saw dramatic growth in promotion push over the next few months. The brand are hosting a Scotland. In July there was a 140% increase on equivalent 2012 series of rooftop parties in as-yet undisclosed venues in Scotland, sales which was almost matched in August when we achieved featuring cocktail masterclasses from leading mixologists and 116% increase! Scots have gone for the brand in a big way which encouraging consumers to create is great to see.” their own twist on the Sour. Sam Bovill, He continues, “Elderflower is a big consumer Brand Manager at First Drinks, told trend right now, and we’re well placed to exploit DRAM, “Disaronno is performing well it with our Elderflower & Lime variant, which in the Scottish market, up 21% in tastes delicious with a slice of cucumber. We volume and 16% in value, making it the are also driving distribution of our Cloudberry UK’s number one premium non-cream variant this year. Cloudberry is a Nordic berry liqueur in the on-trade. The Disaronno which is harvested in the autumn to make Terrace activity is designed to bring summer cider and goes fantastically well with consumers closer to our signature a wedge of pink grapefruit.” serve, the Disaronno Sour and the Magners, for years the cider of choice for party will come to Scotland from Scottish drinkers, is facing an uphill battle Wednesday 27th August through to particularly with all the new variants available. Wednesday 17th September. But this summer it is fighting back. The new “We’ve made huge progress with the Magners Summer Nights festival is being held trade, and now we’re looking to raise in August at the Kelvingrove Bandstand. It will the Disaronno Sour’s profile with run across two weekends in August (7th-10th consumers ahead of the key summer and 14th-16th) and includes performances period, establishing it as a classic yet by Alison Moyet, The Waterboys, Steve Earle, There are so many on-trend cocktail that tastes great and Squeeze, Capercaillie, Teenage Fanclub. great brands out meets the needs of its target market.” The 2,500 capacity bandstand has only just there, but Fevertree It’s encouraging to see whisky brands opened after a £2m refurbishment. in particular is too making an effort to increase sales The festival will feature a Magners Village doing extremely all year round. Whisky may have incorporating a cider garden and premium well, it really is a traditionally been seen as a drink street food with areas to relax. So the brand top product. for colder months but Glasgow malt will definitely be making a splash in the west. Dennis Forsyth, Cheers Cafe Bar & Tavern Auchentoshan is attempting to change Paul Condron, comments, “2014 is an people’s perceptions and is being incredible year for Glasgow, a city that rightly promoted as a summer serve. Brand enjoys a great reputation for music. We’re Manager Nick Barker told DRAM, “The summer lends itself to a sure that Magners Summer Nights will add to this reputation very different drinking occasion and many drinking habits change and we’re delighted to bring such a strong line up of UK and and adapt to this. Cocktails are always hugely popular in the international artists to the Kelvingrove Bandstand. It’s great to summer months and Auchentoshan lends itself to a number of see the beautifully refurbished venue being used for such high refreshing cocktails such as the Whisky-a-Lo-Lo which is made profile events for the people of Glasgow and beyond. We’re using fresh fruit such as oranges, lemons, apples and limes with already looking forward to these warm summer evenings with ginger and mint – a perfect summer cocktail. a cold Magners in hand, surrounded by good friends and great “The Whisky A Lo-Lo combines ginger infused Auchentoshan music.” Classic with Ginger Beer, and a mixture of fruit and mint Carling Cider picked up the coveted Gold Award in the Cider leaves which bring out the citrus flavours of the triple distilled category at the International Brewing Awards 2013 and is Auchentoshan Classic.” looking to capitalise on this success this summer. It promotes Keglevich is also attempting to tackle preconceptions of what itself as “The most refreshing British cider...” Cheeky, but say the makes a good summer cocktail. Produced from vodka and company, true according to research it had carried out by SPA comprised of real fruit, the 20% ABV Italian liqueur comes in Future thinking which had a sample size 600 adults. It’s certainly seven different flavour variants and is now being promoted as an visible with 48-sheet billboards across the country. 14 DRAM JULY 2014
JULY 2014 DRAM 15
SO HOT THEY’RE COOL DRINKS FEATURE
ideal base for cocktails. Director of Keglevich Steve Howard told DRAM, “For outlets who want to sell cocktails but don’t employ mixologists or necessarily have 15 minutes to spare for mixing drinks Keglevich works as a basis for simple, but great quality cocktails. It can also be used for cocktail pitchers, and makes an excellent alternative to Pimms.” Another company keen to make it easier for licensees to sell cocktails this summer is Haywood owned Shatler’s Pre Mixed Cocktails. The name says it all. These pre-mixed cocktails which are ready to serve in just 6 seconds actually are very nice. The DRAM office can vouch for that - we particularly liked the Pina Colada Shatler’s – and as Pina Colada day is 10th July – it’s a good reason to get them in. Now to one of the summer classics – gin. It’s also the spirit of the moment according to bartenders. With so many new brands to choose from how can you really make an informed choice? Well, there’s no stocking a few Scottish gins... they are certainly getting good press. Located in an old animal hospital in south Edinburgh, the Summerhall Distillery was the first gin distillery in the city for 150 years and they have recently launched Pickering’s Gin. There is also North Berwick Gin (NB), Caorun, Edinburgh Gin and the newly launched Gordon Castle Gin. Sloane Gin is also being promoted with Phil Kilpatrick the brand ambassador in Scotland. It was voted the World’s best gin and best white spirit in 2011and it has the reputation of pioneering the method of individually distilling botanicals. The brand owners recommend that it is served with Fevertree tonic, which brings us smoothly onto the rise of premium mixers for premium brands. Brands such Fevertree and Fentimans provide a premium
16 DRAM JULY 2014
alternative to the ubiquitous Schweppes, and their natural ingredients are created to complement the spirit. It’s not just the central belt style bars that are offering premium soft drinks – the likes of Wetherspoons too offers a premium tonic with its pouring gin. In Fraserburgh, Cheers Cafe Bar has a massive range of soft drinks on offer to discerning customers. This includes ten different brands of tonic water. Owner Dennis Forsyth told DRAM, “Our best seller remains Schweppes, though my personal favourite is 1724, a Spanish tonic water. We found that if you’re selling premium spirits then you can’t get away with offering a limited choice of mixers. There are so many great brands out there, but Fevertree in particular is doing extremely well, it really is a top product. Customers have to be educated on these new products though; unless your staff are encouraging them to try an alternative mixer then they simply won’t sell.” Another premium mixer on the market is Gloworm, whose four different flavours– Raspberry and Orris, Cucumber and Apple, Pear, Spice and Lime, and Ginger and Lemongrass – are tailored to different spirits groups – vodka, gin, bourbon and rum. The brand have recently developed a list of ten signature serves for bars to use in their cocktail lists. Martin Duffy, Director at Solid Liquids Drinks Consultancy says, “Great taste will always take priority and Gloworm tastes great and can be used as an ingredient in a wide variety of serves, from straight mixers, to more elaborate long drinks and creative cocktails.” Clearly, you won’t go far wrong this summer by sticking with the proven winners, cider, gin and Pimms. However with several brands both old and new trying to establish themselves as summer serves there may well be a culture shift in what consumers are looking for in their warm weather drink of choice.
N DR EW AU ON GH T
When life gives you apples, make an award winning cider.
Carling British Cider is an exciting new product available on draught. Made with 12 different varieties of hand-picked apples that come together to refresh to the core. Described as the most refreshing cider by consumers1, Carling British Cider also won Gold at the International Brewing Awards 2013. In 2014, we will be investing ÂŁ4M in advertising2 and an additional ÂŁ1.5M in heavyweight sampling to drive awareness and trial.
carling.com Carling is a registered trade mark of Molson Coors Brewing Company (UK) Limited.
CIDER GOLD AWARD WINNING
Available from Sources: 1. SPA Future Thinking, n=600
2. RateDRAM Card Value JULY 2014 17
LICENSEE INTERVIEW Kara Anderson and Chris Flint have recently opened Clouds & Soil at Picardy Place. Jamie Allan reports. ara Anderson and Chris Flint have just opened their first boutique hotel, Clouds & Soil, on Edinburgh’s Picardy Place. This is the second venture for the duo, the first being Bond No 9 in Leith which they opened in 2008. The two took the lease of the Picardy Place premises from Iona, says Kara, “We originally spoke to Iona last November, but a deal was in place with somebody else and we began looking at different sites. However Iona contacted us in January to say that the deal had fallen through, and after going up against new bidders we were delighted when it all came together. Iona wanted somebody with experience, and had never seen a company that trained their staff quite like us.” She continues, “The name is a spin on the cocktail Corn and Oil. Chris came up with a twist on it called Clouds & Soil, and we thought it worked brilliantly with the town-house feel of the building, the wine bar theme and the organic nature of our food and drink.” The venue itself is vast, with a bar, a basement function room, a 60 cover restaurant and as-yet unopened hotel rooms spread over a five-story townhouse. There is also a small, secluded private dining area by the restaurant, sponsored by Hendrick’s and featuring taxidermy mice, vintage teacups and a lampshade made from stag antlers. Despite the scale of Clouds & Soil, each area retains a personal feel. With the site having undergone a merry-go-round of previous lessees in recent time, Kara and Chris were determined to shape the building in their own image. Kara explains, “It has been a troubled venue, with a multitude of different operators over the years who all failed to make it work. When we came in it looked like someone had just locked the doors and walked away. We did much of the refurbishment ourselves. Bond No 9 was a great learning curve, as we had to source everything ourselves. The tables are made from reclaimed scaffolding wood boards, and the booths from old church pews. Chris’ mum is an upholsterer, and there’s no end to her talents. The light fixtures are also made from scaffolding boards and old wine bottles. Chris is good with computers, so he was able to make up 3D models of what we had planned. We didn’t want the venue to be the same as Bond, though we wished to retain the same core values of warmth, friendliness, and above all to be unpretentious.” Chris and Kara were able to fund the leasehold in part with profits from Bond No 9, although the majority of the money raised was via listing fees from suppliers with whom the couple had established good relationships with. Kara said, “Our wine suppliers were a big help. Their rep is a former GM from Bond, so he knows who we are and what our customer base is and Wells and Young, who provide our draught products, also partially funded us, as well as obviously Hendrick’s. We were lucky with the size and success with Bond, it allowed us to make excellent contacts with brand reps over the years. I like reps that are open, honest and there when you need them.” Kara didn’t originally plan to go into the bar trade; she initially worked for an advertising agency and was studying for a degree
K
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in the subject when she met Chris. She explains, “My first bar job was at Beluga on Chamber Street, I was working part-time whilst studying for my degree in advertising and that’s where I met Chris.” The two worked together for a few weeks at Beluga, then developed a relationship that led to them starting up a business together. Says Kara, “We managed to get funding from The Princes’ Trust to set up a home bar company. It differed from mobile bars in that we were bringing tailored, personal drinks selections into peoples’ homes and offices, while also offering drinks consultancy to various bars in Edinburgh. As well as the funding The Princes Trust also gave us access to book keeping and various business courses, which allowed us to gain invaluable experience in that side of business and that has stood us in good stead.” The two ran the home bar company for two years, and it was while working on a consultancy basis that they saw the potential of what was to become Bond No 9.
Bond No9
FIRMLY E SOIL
Explains Chris “We’d been doing some work for The Newsroom, who also had a venue in Leith that, to be honest, wasn’t the best. We’d said for a while that somebody should really do something with it, until one day we thought, ‘Why not us?’” He continued, “We tried a fair few banks for funding before we were able to find somebody who would lend to us, which was an incredibly frustrating process. We had devoted countless hours to our business plan, and I distinctly remember one meeting with a bank manager who sat us down and asked if we really thought we could make a sports bar work – he clearly hadn’t looked at the plan at all. Funnily enough, he would go on to become a regular at Bond No 9. In many ways we were extremely fortunate to find funding; this was literally a few weeks before the financial crisis hit and the banks pulled down their shutters to new operators.” Kara adds, “We received the keys in 2008, and continued running the bar as we found it for a few weeks until we found our feet. It had
a reputation as the drug-dealing hub of Leith, and had a, let’s say, ‘interesting’ crowd at first. At the first opportunity we tore the pub apart and started again – the lease was owned by GE Capital who didn’t have any existing contractual ties, so we were afforded quite a bit of freedom with regard to suppliers. Following the refurb, the different look helped change the clientèle, and over time Leith as an area began changing too.” I asked Kara and Chris about their working relationship; when they formed Bond No 9 they had been a couple, and although that’s no longer the case they are evidently still very close. Kara told me, “We’re like brother and sister, we can argue until we’re blue in the face but the next day it’ll be fine. We actually argued about Clouds & Soil for a month before we signed the lease, but I think our process works. It just means that every little detail has been thought out and argued over until it’s right.” Chris explained that their different backgrounds have been a large part of their successful business relationship. He said, “We compliment each other’s skills. Kara’s much more organised in the back office, and her advertising background provides our businesses with a lot of free publicity and design that isn’t necessarily open to other operators.” Kara says, “Chris’ background is very bar orientated. As well as being used to more of a free reign that you get in some independents, he also worked with larger groups such as Mitchell and Butlers to help get a grounding in how larger operators run their businesses. He was with The Montpelier Group for a period, and witnessed first hand what a fantastic in-house training system they have.” Chris was hosting an afternoon training session in Absinth with six staff members that afternoon, and staff were coming in on their day off to receive it. Staff training is obviously an important tool for their business. Says Kara, “For us, training is the key. For the type of operations that we have there’s no point in offering all these products if the staff don’t know what they’re selling. We hold weekly training sessions for our staff in all aspects of the trade, be it food, service, cocktails or anything else the staff are keen to learn. We prefer to make the training sessions more of a forum, as we want all of the staff to have an input. We’re fortunate that everyone we employ wants to work in the industry as a career, and we’re willing to pay more for staff while expecting more in return. We’re quite open about how the business operates, it’s like one big family.” So what made them decide to open another business? Kara comments, “You just develop a real bug for it, we have amazing regulars at Bond who loved the bar, and it was such a rewarding feeling. We just thought, ‘we’ve done it now, surely we can do it again?’. We wanted to try a move into the city centre, and when this site came up it was perfect. Clouds & Soil has only been open a few weeks, however the duo have big expectations. Says Kara, “With August approaching we want to have the hotel rooms open, and also to make the most of the downstairs private function space. In the long term I think we have one more venue in us. We always have our business plans set before we even see a prospective site; we have one plan left, and then that’s us!” JULY 2014 DRAM 19
CREATIVE Following a long period of recession the good news is that the economy is beginning to recover. But is that going to help licensees raise capital for their businesses? Jamie Allan reports.
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specialist finance company, “Our clients generally find us either through the ne of the biggest bug bears for the licensed trade, and indeed many web or by referral, and we offer to secure the debt for them. We’ve certainly businesses, over the last few years has been the difficulty that seen a change in our clientele in the last four to five years. It used to be owners have had with regard to raising finance, either to refurbish primarily new-to-trade operators, and now it’s a 50/50 split with existing their venues or to expand their businesses by buying new premises, while operators. others have struggled just to stay afloat. The biggest complaint has been the He continues, “It’s not all doom and gloom for those setting up new failure of banks to support the trade. But it appears that the purse strings businesses however. So long as the business plan is strong enough and are loosening and there are also various other types of finance available for you have enough initial capital then you will definitely be considered. I would licensees willing to explore a bit. advise people not to go into it with rose-tinted spectacles. You have to look One company encouraging business owners to consider alternative funding at it through the banker’s eyes: is it bankable, will it trade at a profit and options is Acorn Commercial Finance, a financial broker who specialise in the service the debt? If so, we can help get the deal away.” hospitality industry. DRAM spoke to Partner Paul Thompson, who told us, Acorn’s Paul Thompson agrees that while it’s certainly still difficult for first“High street banks don’t have to try hard because business just walks in the time operators to get off the ground it’s by no means impossible provided door. Two-thirds of small business owners looking for finance start and stop expectations are realistic. He said, “The main at their own bank, which is pretty shocking. I can’t lenders will generally expect 35% capital as well stress enough the importance of business owners My brother worked as provable experience, which can make it difficult looking at different rather than traditional sources in crowdfunding, for prospective first-time operators to secure of funding, such as private equity funds, brewery and so I decided to the funding they need. We do help those new to finance, pension scheme funding and small business give it a go. It worked ownership of course, but there are an awful lot loans to name but a few - we have approximately incredibly well, as of people chasing dreams; it’s up to us to point 150 different lenders on our records. The bank is word spread and them in the right direction and offer realistic only ever thinking of what is best for the bank itself. more and more people opportunities.” We help our clients choose a path and help them got involved. Simon Collier, Mr C’s But what if new businesses could simply bypass look to the future.” lenders altogether? One alternative source of Another company that provides alternative funding funding that has caught the public’s imagination in options is Liquid Finance, who specialise in recent times is crowdfunding, a predominantly internet-based phenomenon financing small businesses looking to either refurbish their existing premises that allows business owners to raise funds from a multitude of people each or become a multiple-site operator. Director Richard Morley comments, contributing a small sum of money. In return for their contribution, investors “We are always looking to help businesses expand on the basis of future receive anything from special offers and free gifts to actual equity in the cash flow. If you have a successful business and are looking to renovate or business. expand, we help unlock potential capital by funding against existing debit and There are a variety of crowdfunding companies in operation, such as credit card payments.” BankToTheFuture, Squareknot, Bloom and Angels Den, all operating from In essence, this means that Liquid Finance will provide capital to a business an online platform. Typically, the business applying for funding will be based on existing credit card sales. If a bar takes £20,000 per month in required to provide a pitch for potential investors to view, as well as setting card payments, for example, Liquid Finance will advance that amount to a financial target to be reached within a set time limit. Should the money the business and take approximately 20% off the daily card payments from raised fall short of that target then the investors will have their money there on in until the money and rates are repaid. There are no set times for returned to them. If the fundraising is successful the host site keeps a small repayment, though typically it can last from between six to eight months. percentage of the funds with the remaining amount going straight to the First-time operators, of course, have no such access to current cash flow, business. Angels Den, for example, take 5% of all successfully raised funds and the broad consensus amongst those DRAM spoke to was that it remains as well as a £1,600 admin fee. There is no charge should the business fail extremely difficult in the present financial climate for new businesses to to reach its target. secure funding. Stewart Hindley specialises in raising finance BrewDog’s much-publicised Equity For Punks scheme is undoubtedly the in the Hospitality sector says trade’s most successful example of crowdfunding, with the company using the company’s Chris the generated funds to expand their bar operations across the globe. It McDonagh, recently raised an additional £4.25m taking their overall crowdfunding another investments to in excess of £7m and total equity investors to over 14,000 people. As well as a share in the business, investors also receive a lifetime discount in the brewer’s bars and shops.The company may have started out as a craft brewer but its crowdfunding allowed it to expand into the pubco it now is. A primary reason that BrewDog was able to attract such substantial
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E FINANCE investment was that the business was already well-established and had developed a loyal following amongst the drinking public; the chances of a first-time bar owner being able to raise such substantial sums of investment through crowdfunding is practically nil. However the opportunity remains for new businesses to take advantage of the crowdfunding phenomenon. One recent success story is Mr C’s, a cocktail bar in Thurso that took over a closed-down community bar after successfully raising £20k through shared equity fundraising via BankToTheFuture. Owner Simon Collier told Dram, “Having moved up north from Gloucester with my parents, I went on to work in pretty much every bar in Thurso and was waiting for the opportunity to start a venture of my own. I was aware that the lease was coming up on a site that wouldn’t be renewed, and I thought it would be perfect for my concept. “Credit was my biggest problem, in so much as I didn’t have any. The banks just laughed me away. However my brother worked in crowdfunding, and so I decided to give it a go. It worked incredibly well, as word spread and more and more people got involved. Being a small community was a huge part of the success, there’s now nowhere I can go in Caithness where people don’t know my face. It was a lot of hard work, doing the legwork, meeting people,
explaining and discussing my concept and gathering support, but eventually we succeeded in reaching our target.” Simon combined the £20k raised with a further £4k of his own personal savings before returning to the bank. “They saw the investors’ commitment as evidence of sufficient interest in the business to make it succeed, and so decided to lend me a further £5k, giving me a grand total of £28k. Three months after beginning our crowdfunding campaign we had the keys to the premises.” The success of BrewDog and Mr C’s may serve as an exception to the rule however. Alex Nunn, Marketing and Support Manager for Angels Den, told DRAM that crowdfunding will only really work if the business already has an established database of contacts. She said, “If you don’t have your own contacts then crowdfunding on its own won’t work – you need that bank of people to pitch to. It could be family, friends, colleagues or professional contacts, anyone who would be happy to support you.” For those lacking a large list of known contacts Alex suggests Angel funding, a form of crowdfunding in which people pitch to Angels Den’s 6000-strong database of private investors. The company also host monthly SpeedFunding events, a twist on the speed dating format which allows businesses to pitch to
JULY 2014 DRAM 21
CREATIVE FINANCE multiple potential investors over a short period of time. Perhaps a more affordable option for prospective first-time owners remains the opportunity to take up a lease with a major pub group such as Punch Taverns, Star Pubs and Bars or various others. With lessees generally tied-in to existing suppliers and contractors, it does provide a low-cost (and lowerrisk) entry into the world of pub management for the first-time operator. Star Pubs and Bars, for example, offer an entry price of £10k with a flat £3k deposit as part of their ‘Business Start-Up Agreement’, as well as a contract that can be terminated by the lessee at any point with three months notice. Financial support packages are also available, in particular for bars in need of financial assistance in their first year of operating, and cash bonuses are awarded to successful operators. Chris Jowsey, Trading Director of Star Pubs and Bars, said, “At Star Pubs and Bars we believe the key to attracting and retaining lessees is for them to have both a successful pub business and a strong partnership with us where we can be seen to be adding value. To that end we provide support to help our lessees grow their businesses and reduce their costs and are always looking at new ways in which we can refine and improve this help.” Yet just as some operators look to bypass the high street banks when
22 DRAM JULY 2014
sourcing funding, a new tenancy option has arisen that provides potential lessees an alternative to the major pub groups. Steve Graham, Managing Director of Manorview Hotels and Leisure Group, has launched his own pub estate business, Manorview Pub Partnership, that he says provides a major point of difference from the mainstream alternatives. The company will be managed by Mark Hannah, previously of Belhaven. Steve told DRAM, “We are looking for pubs to purchase as well as pubs to invest in, and are introducing what we believe is a fresh business model to the licensed trade.” He continues, “We see a gap in the market for a pub company that treats tenants more as business partners. All of our tenants will have the opportunity to purchase at a pre-agreed date. This means the people who put the effort into growing their businesses will reap the rewards, whilst allowing Manorview Hotels and Leisure Group a return on our investment. We want to help operators invest in their businesses – and we can do this by helping with refurbishments as we have our own property development team responsible for developing our hotels at the moment. There will also be a benefit to tenants from the buying power and expertise of the Manorview Group. We have money to invest and there are lots of opportunities out there that just need some investment and support. We want people to say that Manorview Hotels and Leisure Group are a good business partner that is unique to the license trade.” Even with the large range of alternative finance options available it’s important to remember that traditional bank lending remains a more than viable option to many operators. Despite the negative reputation that high street banks have attained following the financial crisis of 2008, as well as the broad perception that they have done little to help the hospitality sector since, opportunities remain for established operators to secure bank funding. Paul Smith, Corporate Development Director, Barclays Corporate Banking, told DRAM that despite the recession, Barclays’ approval rates for hospitality and leisure businesses have remained constant over the last ten years. Paul describes bank funding as the ‘reliable option’, and he provided a brief guide to the key indicators that Barclays look for when assessing a potential loan. Says Paul, “There is no ‘one size fits all’ guide as lenders evaluate a business on it individual merits but there are some essential steps that will help ensure success. An early approach is vital to give banks the time needed to make an informed decision but before this even takes place operators need to ensure a solid business plan and a credible management team are in place. “Borrowers need to help the bank understand the business’ historic and current performance as well as using comprehensive forecasting to map out future plans. Profit and loss and balance sheets are, of course, important but a lender’s key focus will be on the business’ cashflow and risk profile. Failure to evidence careful cash flow management is the single biggest barrier to successfully securing funding in any sector. “Provide your bank with comprehensive management information including financial metrics and operational measures used for day-to-day decisionmaking. Profiling the commitment, motivation and enthusiasm of the management team will also do a lot to reinforce the company’s qualities and strengths.” There exists a broad range of financial options for prospective and existing business owners to explore. Taking Paul Thompson’s example of the small business owner who begins and ends his search for funding with the high street banks, W.E. Hickson’s immortal proverb springs to mind; if at first you don’t succeed, try, try, try again!
JULY 2014 DRAM 23
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This issue we reveal all the finalists of the 2014 Awards and there are lots of new faces too. Our judges and mystery shoppers and been travelling the length and breadth of the country - from Fraserburgh to the Isle of Mull, from Ayrshire to Stanley, we have criss-crossed the country. Initially the entry form was judged, visits from the judges and mystery shoppers (including dogs) followed. The bars, pubs and people on the following pages are definitely worth visiting. To find out who has won - you will have to wait until next month.
BENrOmACh AWArD fOr SuCCESS
dErEK MATHEr, ArTISAn Wishaw
KEnnY BlAIr, BUZZWOrKS HOldInGS Prestwick
dEnnIS FOrSYTH, ChEErS CAfE BAr & TAvErN fraserburgh
BII CuSTOmEr SErvICE AWArD 2014
GrIll On THE cOrnEr glasgow
24 DRAM JULY 2014
lIdO Troon
lYnnHUrST HOTEl Johnstone
STEvE GrAHAM, MAnOrvIEW HOTElS & lEISUrE howwood
UPlAWMOOr HOTEl uplawmoor
CALEDONIA BEST NEIghBOurhOOD BAr/PuB Of ThE YEAr
cOMMErcIAl BAr Wishaw
THE dEAn TAvErn Newtongrange
nOvAr BAr Kirkaldy
DESPErADOS NEW BAr Of ThE YEAr
HOWlIn’ WOlF glasgow
HYdE BAr GrIll dInInG glasgow
JUnIPEr EDINBurgh
WHITE ElEPHAnT glasgow
DIAgEO AWArD fOr SOCIAL rESPONSIBILITY
cAMPUS glasgow
drIFTWOOd glasgow
GlASGOW UnIvErSITY glasgow
DrAm DOg frIENDLY PuB Of ThE YEAr
ArdlUI HOTEl Loch Lomond
AUld HOOSE ArMS East Kilbride
BrIdGE Inn AT rATHO ratho
THE SETTlE Inn Stirling
KOPPArBErg INDEPENDENT BAr Of ThE YEAr
clArKS On lIndSAY STrEET Dundee
MEAT BAr glasgow
THE PAcIFIc glasgow
THE PAPEr MIll Lasswade JULY 2014 DRAM 25
KRAKEN BLACK SPICED RUM Cocktail Bar of the Year
BAR KOHL Edinburgh
juniper Edinburgh
meat bar Glasgow
sygn Edinburgh
MIXXIT Bar Apprentice 2014
Chlöe Colvin Lulu, Edinburgh
MICHAEL ELLIS Lido, Troon
CALUM JOHNSTON Bar Kohl, Edinburgh
PHIL JONES Panda & Sons, Edinburgh
MONTSE ‘LUNA’ LUNA Crieff Hydro, Crieff
jOE MACKECHNIE Tiki Bar, Glasgow
Meg murray Blythswood Square, Glasgow
Stewart patience Booly Mardys, Glasgow
Calvin Politi Tonic, Edinburgh
dominic roarty White Elephant, Glasgow
MOLSON COORS Champion Beer Pub of Scotland
the holyrood 9a Edinburgh
Indigo yard Edinburgh
THE PAper mill Lasswade
Teuchters Landing Edinburgh
SUNDAY MAIL CENTENARY FUND Family Pub of the Year
cheers cafe, bar & tavern Fraserburgh
26 DRAM JULY 2014
the oak tree inn Loch Lomond
old chain pier Edinburgh
west brewery Glasgow
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Good Luck Campus The Basement, 76a Drymen Road, Bearsden, Glasgow G6 12RH 0141 942 2202 info@abrqualityfoods.co.uk
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TENNENT’S Quality Award
COMMERCIAL Wishaw
CLARKS ON LINDSAY STREET Dundee
The dean tavern Newtongrange
macgochans Tobermory
WEE DRAM Whisky Bar of the Year
the bow bar Edinburgh
the pot still Glasgow
Teuchters Landing Edinburgh
whiski bar & restaurant Edinburgh
THE PARK BAR Glasgow
THE SCOTIA Glasgow
SUNDAY MAIL Pub of the Year
The Keys BAR St Andrews
MACGOCHANS Tobermory
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JULY 2014 DRAM 29
Ingram Street, Glasgow
HUTCHESONS
DESIGN FOCUS
J
ames Rusk has enough enthusiasm to resurrect the Titanic never mind Glasgow’s Hutchesons Hall. He, and wife Louise, have succeeded in creating a new bar and restaurant that has panache and style, in a building that was built in the early 1800s, and designed by one of the great Glasgow architects, David Hamilton. Not only that, he managed to keep everyone onside during the complicated transformation and according to some, “made the whole process fun”. The new ‘Hutchesons’ is a grand building steeped in the traditions of the past but with a distinctly contemporary feel. The Rusk’s have spent in the region of £1.5m transforming the A-listed building and to use a word that James’ is familiar with I would say it is “awesome”. Set over three floors (around 4,000 sq ft) this A-listed white building features a clock tower with an octagonal design and stained glass windows. It now boasts a Grand Hall brasserie, an exclusive private dining room, and a classic café bar at street level. It has been beautifully restored. Says James, who also owns Glasgow’s Butchershop, “We were looking for a second venue and Louise spotted the phone number on the building almost two years ago exactly, and said why don’t you call about it. We went home and did the proposal. Obviously the owners of Hutchesons Hall, the National Trust for
30 DRAM JULY 2014
BY SUSAN YOUNG Scotland, wanted to see the building brought back to its former glory, and could empathise with our vision, because we secured the lease.” Restoration was commissioned by a specialised conservation team from the National Trust for Scotland to restore the charming features from the 1876 remodelling by John Baird II, including the decorative wood panelling, mosaic floors, frieze with dancing-detailed cherubs and intricate cornicing in the café bar, through to the two majestic fireplaces, ornate wall banners, and ornamental ceilings in the Grand Hall. Says James. “It has been a real collaboration. Over the last two years we have worked closely with the Trust and their architects Hammonds who restored the original features and our own team which included CM Design and Transition Interiors.” James explains, “The building was in a terrible state when we took it over. It had been closed for five years after a flood. We have tried to enhance its traditional feel and add a contemporary edge, but this is as much down to the attitude that our staff have, as it is to the design.” The downstairs cafe-bar, although it looks aged, is infact almost a new build. Says James “We had to take it back to the brick walls, although the cherub cornicing is original. The mosaic floor was already there, and we have complemented that
JULY 2014 DRAM 31
John Gilmour and Company are delighted to begin an association with Hutchesons and wish them every success in their venture. Telephone:
01875 616111 or 01875 616240 J Gilmour & Co. Ltd Macmerry || East Lothian || EH332AJ || Scotland enquiries@gilmourbutchers.com
www.gilmourbutchers.com
T ra n sit ion In t er iors Lt d . Specialists in Interior Refurbishment
Waverley House, 16 Lawson Street, Kilmarnock KA1 3JP Tel: 01563 573 200 Fax: 01563 530 220
Proud to have been chosen to Shop Fit Hutcheson Hall along with supplying its new Kitchen and Bars. Wishing James and Louise every success in their stunning new venue.
www.transitioninteriors.co.uk 32 DRAM JULY 2014
with aged marbled flooring.” When you come into the building from Ingram Street, you are greeted by a lovely hand-crafted 18 ft by 14 ft brass gantry and solid mahogany bar with an Arebascato marble top, finished with antique glass. It complements the newly-installed aged dark brown and white marble floor and original mosaic floors. Says James, “Inspiration for the café bar was drawn from the grand cafes of Europe, with green leather-backed booths and dark high-backed chairs complementing the original paint colours of Hutchesons’ Hall. We wanted it to look aged, but timeless.” The bar area takes you into the downstairs cafe which has an amazing original cherub frieze, dark wooden blinds and a mix of tables – marble and wooden topped, and the banquettes are bespoke too. Says James, “We paid real attention to all the details including things like the feet on the banquettes and the tables. We also spent some time agonising over the colour of the leather, which downstairs is grey/green.” All the furniture is bespoke and the main pieces such as the gantries and the bar have been designed by Transition. Kelvin Murray, manufacturing director and designer of Transition Interiors comments, “Every detail of Hutchesons design and build reflects James and Louise Rusk’ vision for the building. We’ve had
the pleasure of bringing this to life. Working with them has been a thoroughly personal experience as both of them have a great sense of style and period detail.” He continues, “The hardest challenge for myself was ensuring the large bespoke pieces would not overpower the existing period features but also, being a restaurant, they had to play a large part in creating the atmosphere and ambience for the diners.” There are a variety of large aged mirrors downstairs and lots of lovely details like the maitre d’ stations, but for me the piece de resistance is the Arebascato marble top on the bar. However the best is yet to come. To the rear of the bar, there is a glass lift which can take you up to the restaurant, or you could walk up the impressive staircase. I would recommend the latter – the history of the building comes to life with the restored wood panelling and of course the Roll of Honour of past preceptors of the building. The light flows in through large windows which overlook its expansive outside area on Hutcheson Street. Gold and black large doors take you through to the Grand Brasserie, and grand it is! In this sumptuous upper hall the ceiling takes centre stage with three large chandeliers lighting up the original ceiling roses, ornamental cornicing and detailed ceiling artistry. Floor to ceiling elaborate stained glass windows allow the 90 cover brasserie to bask in natural JULY 2014 DRAM 33
Congratulations and every success to everyone at Hutchesons.
www.italianaromacoffee.co.uk 34 DRAM JULY 2014
HAND ROASTING
COFFEE SINCE 1992
light, while a hand crafted decorative pewter 18ft by 13ft bar with lighted panels adorns the east-facing back wall and showcases the venues varied wine and drink offering. The colours are are vivid and the red on the ceiling is stunning. Says James, “In the Grand Hall brasserie, décor pays homage to the building.” It certainly does. All the furniture in the Grand Hall is freestanding, and can be moved, and the gantry is a thing of beauty. But it has a practical function too. Says James, “There is no need to have dirty glassware on display – it is all taken to the rear. There is even a chute to put dirty linen in, and a home for the pdq on the specially created work stations.” He has thought of everything. There is attention to detail throughout the whole building, but it is as much about the workings of the building that you can’t see. It has been completely replumbed and rewired, and the addition of modern technology did create some issues, particularly with it being a A-listed building. CM Design were involved in the project right from the beginning and worked closely with the National Trust and their architects. Says Lesley Annisan, who is the company’s Senior Interior Designer, “We were involved with the planning of the space, and trying to get the layout right. We had James and Louise’s brief, and I think we have managed to deliver what they asked for. The biggest challenge was making everything fit – and making the space work as a bar and a restaurant, getting the right number of covers in and obviously creating the back of house space. James and Louise wanted it to feel like it had always been a restaurant, rather than a restaurant put in the building, and I think that has been achieved. James and Louise were also great to work with.” She concludes, “It has been great to be part of a team that has revived this building. It’s great to see it back in use, and I just love the ground floor. It has been totally transformed and is both classy and contemporary.” One of the striking features, as I have already mentioned, is the very large list of Preceptors, the people who have been in charge of the building in the past, which is displayed on a massive plaque on the staircase. It currently stops at 2008, but I am reliably told that it will be updated in due course... certainly James and Louise deserve to have their name embossed in gold... for they have done a sterling job! If you haven’t yet been there, I would definitely recommend you go. As James would say, “It’s awesome.”
Wishing James and Louise Rusk every success with Hutchesons, Glasgow Contact Mark Brunjes: 0141 341 0343 or mark@cmdesignconsultants.com
Proud to supply Hutchesons. Wishing them the best of luck for the future.
BrewDog
Amarone
Epicures of Hyndland
Award Winning Interior Design Consultants
Glasgow Fruit Market | 130 Blochairn Rd | Glasgow | G21 2DU Tel: 0141 552 8013
Designers of Amarone / BrewDog / Bocadillo / Barbarossa Caledonia / Ciao Bella / Coopers / Di Maggios / Eat Café / Esca / Epicures of Hyndland / Dukes Bar / The Fish People Café / Glenskirlie Castle & House / The Hill / Hutchesons / Ingram Wynd / Kember & Jones / Kudos / Lebowskis / The Merchant Hotel / Macsorleys / Rhioja / Sir Wm Beardmore & Son / Sonny & Vito / The Buttery / The Italian Kitchen / The Italian Caffe / TwoFatLadies / Zucca Scottish Design Awards, Finalist – 2008, 2009, 2011, 2012 and Winner 2014 Restaurant & Bar Design Awards, Shortlisted – 2011 and 2012
1994 – 2104 twenty years of excellence
www.ridunafoods.co.uk
www.cmdesignconsultants.com
´ Slainte Proud to support James & Louise and everyone at Hutchesons.
Scotland's leading supplier of all Audio Visual equipment 45 Queen Elizabeth Avenue, Hillington Ind Est, Glasgow, G52 4NQ
t. +44 (0) 141 810 4111 f. +44 (0) 141 810 2699 m. +44 (0) 7974 224 761 e. scott@ssuk.co.uk
www.ssuk.co.uk
Proud to be associated with Hutchesons. Wishing the team great success for the future.
PR Interiors 57 Colvilles Place | Kelvin Industrial Estate | East Kilbride G75 0PZ T: 01355 233377 E: info@printeriors.com www.printeriors.com JULY 2014 DRAM 35
Channelling over a quarter of a billion cases of fresh produce from over 90 locations across Europe annually, Total Produce is all about growth. We’re about growing and sourcing the finest fresh produce, nurturing supply chain synergies, creating value, cultivating partnerships and delivering shareholder value.
Proud to supply Montpeliers. Wishing them every success for the future. 1 Bankhead Way || Sighthill || Edinburgh EH11 4FB T: 0131 458 6060 || F: 0131 453 2710 || edinfoodservice@totalproduce.com
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Our history creates your future
Francey Ltd Joiners & Shopfitters was established in 1970 and has built a reputation for providing a high quality finish and a high level of service to all our clients. 0131 4 4 2 3112 w w w . f r a n c e y l i m i t e d . c o . u k U n i t 8 , 3 5 B a n k h e a d T e r r a c e , E d i n b u r g h E H 11 4 D Y
36 DRAM JULY 2014
Proud supplier to Montpeliers
Bruntsfield Place, Edinburgh
MONTPELIERS
DESIGN FOCUS
H
aving opened 22 years ago on Bruntsfield Place, Montpeliers is now firmly entrenched as an Edinburgh institution. But now it has a new look. At the beginning of June the bar underwent a complete overhaul. The bar, owned by Montpeliers, was the first bar to open in the business, and was originally two separate buildings which were knocked through to create the original Montpeliers. The most recent refurb was carried out by David Johnstone, Montpeliers’ Development Director, and Wendy Elliot. The two were responsible for the interior design and project management. Although MD of Montpeliers David Wither was obviously well aware of the refurbishment plans, he was on holiday whilst the work was completed. David Johnstone says, “There was some nervousness – Montpeliers was David (Wither’s) first venue and is very much his baby, I didn’t want to be the one who broke it! When he first walked in after the refurb his jaw hit the floor, he was gob-smacked at how different it was, in a good way thankfully.” The first dramatic change has been the colour of the exterior. Montpeliers is now royal blue, whereas it was previously a light
BY JAMIE ALL AN
turquoise, and an abundance of potted plants on the outdoor seating adds a softening cornucopia of white and lavender. The wooden window frames have been replaced by large, single panes of glass which are perhaps the most striking feature of the refurbishment. The new windows create a sense of space and comfort, and will surely be appreciated by those who love nothing more than to while away the hours people-watching. David told me, “The biggest piece of the refurbishment was the frontage, stripping back the stone and getting in behind it to see if it was good enough. It’s a combination of brick and stone, and tells the story of the bar evolving over time.” It was clearly a huge undertaking, and David was quick to praise Novo Architects for their work on the project. He continued, “When the building was built in the 1830s they had actually designed the technology to allow large glass windows, but they had been removed in one of the bar’s previous incarnations to make it look ‘contemporary’. We wanted to take it right back to its Victorian roots. In general terms its about honest materials, we wanted the venue to be warm and comforting, not big and glitzy.”
Molson Coors are proud to showcase our brands in Montpeliers. JULY 2014 DRAM 37
The indoor layout has completely changed. The front door has been shifted to left of the building to allow entrance into the bar space, which is now highly visible through the large window panes. The bar itself has been pushed right back, increasing the standing space and adding to the general sense of spaciousness of the venue. The chestnut coloured bar top compliments the ivory coloured panels that run underneath. Naked bulbs illuminate the bar area, and draw attention to the mesh-fronted shelves that hold the spare bottled spirits above the bar top. One of the most distinctive features is the grey and black floor tiling. The window space by the bar used to be occupied by black, chesterfield sofas; these have been replaced by smaller, round tables, extending the cafe area over both sides of the room’s partition. The main cafe area evokes a Parisian feel, with the same tables dotted casually around the floor area and a wooden bar top just before the restaurant that is perfect for reading the daily papers whilst enjoying a coffee. You can
imagine this space becoming a busy social hub for regulars and locals catching up over a casual drink or bite to eat. The restaurant is on a raised level from the cafe. Green banquettes line the wall, with a parallel row of tables adorned with potted lavender. The tweed and leather chairs, like practically everything else in the refurbishment, were chosen by David, and strike a neat balance between the traditional and the contemporary. The artwork that adorns the restaurant walls, which have been stripped back to the original brick, was selected by stylist Fiona Storey, and comprise of a collage of seemingly unconnected art and photographs. A portrait of a bearded sailor sits alongside a sketched nude and a pastel nature landscape, creating an arresting and idiosyncratic collection of images. David told me, “We wanted it to have the feel of being owned by an interesting local writer or artist, to be personal and collected. We’re a family run business and it should feel like one. We’ll most likely look at renewing the artwork and some of the interior in two
Change for the better. 38 DRAM JULY 2014
or three years. As is the nature to style bars, if you don’t keep moving and evolving you’ll soon get left behind.” The sense of being surrounded by an individual’s ‘collection’ is never more clear than in the new snug area at the rear of the building, which increases the venue’s capacity by 14 covers. This cozy space, populated by the same tables and chairs as the restaurant, features a bookcase hosting second hand books, an antique typewriter and an assortment of candleholders, amongst many other items. It feels personal, lived-in, and is destined to be popular space for private functions. The window faces out onto a private garden shared with the street’s residents, and Montpeliers have planted flowers and plants to add warmth to this communal area. When David told me the refurb only took ten days I was surprised; when he told me how much it cost I was astonished. He said, “It was a massive job, everything was ripped out, including the plumbing and wiring, and taken right back to the original stonework. There’s not one thing in the bar that’s the
same, with the exception of the speakers. The last refit was seven years ago, lots of utilities and services that had taken a battering over the years needed work.” He continued, “We managed to complete the work in Montpeliers for £180K, and the majority of people who’ve seen the new look assume it must have cost twice as much. At the risk of sounding conceited, having completed so many refurbishments now we’re getting better at this, in terms of getting bang for our buck. The refurb was financed with our own money, and it’s our intention to keep operating like this going forward – gone are the days when you could just chuck money around in a carefree manner.” Concludes David, “I hope that we’ll continue to be a vibrant pub in the heart of Bruntsfield. We’ve always been Montpeliers Bar and Bistro, or Cafe, or Restaurant. I couldn’t find a word that sums up what we do, so we’re now just Montpeliers Bruntsfield. We’ll let out customers decide what we are to them.”
Contact: 01506 602518 www.molsoncoors.com JULY 2014 DRAM 39
Sue Says I
t has been a really busy month for team DRAM with the judging of the 2014 DRAM Awards. We’ve seen some really great places, but there have been a few disappointments too. However my biggest disappointment of late was Hotel du Vin’s One Devonshire Gardens in Glasgow. This really is in need of a cuddle not to mention a good clean – from chipped tables, and candle holders to dusty lampshades and carpets in need of a thorough hoover... luxury ...not anymore, it just looks tired, which is a real shame because the food is great. Talking of judging the lads behind the Dornoch Hotel are not too happy with me. They think, that despite the hotel being for sale, it ought to have been considered for Whisky Bar of the Year because their online followers think it is up there with the best whisky hotels in the world. That’s the problem with virtual drinkers... perhaps if they had visited Dornoch the family wouldn’t be trying to sell it off. I would prefer to see the accolade go to people who are in the business for the long-term, and that’s exactly where it has gone. See next month’s issue for all the winners. I went to a great funeral recently – it was very much a celebration of life – David MacLennan’s to be precise. We laughed and we cried, and there was a wee bit of drama too – in the shape of a call for a ‘Doctor in the house’ luckily the lady only fainted. David was the man behind the success of A Play a Pie and a Pint, and I have enjoyed a fair bit of socialising with David and his wife Juliet. In fact he was kind enough to contribute to our feature last month on Oran Mor... from his sick bed! He was a real character, and a documentary about his life went out on BBC2 coincidentally on the very day he died. He always did have a knack for timing! He will be missed by so many people, me included because he used to light up a room, never mind a theatre! A great character and a great man, our thoughts are with his wife and son Shane. Police Scotland, have a new buzz word... ‘Intervention’. An intervention I understand from licensees is when the police give a licensee a gentle cuddle re some minor misdeamenour... which is not supposed to affect their licence. Recent interventions include someone getting arrested for being drunk and disorderly outside a bar, and despite the fact there is no evidence that they were in the venue in the first place, but still an intervention was given and case number two - a telephone call to the police from a girl who said she had been assaulted, but when the police arrived at the venue there is no sign of the girl... it still went down as an intervention. That means really that anyone could call and say they have assaulted at any venue in Glasgow and yet not have crossed their own doorstep, and this could have an affect on the licensees licence. Mmph... doesn’t sound fair or right to me.
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I thoroughly enjoyed the recent Donna Bannatyne Mortimer Ball (the Donna Ball) at the Hilton recently. A massive £150K was raised for the charity which is raising funds for the East Kilbryde Hospice. Well done to everyone involved. We touch on the rise of premium soft drinks in our summer drinks feature this month, but even I was surprised to find JD Wetherspoon at Birmingham Airport serving up, as their pouring gin Bombay Sapphire with a Fevertree tonic, and not at a premium price! While in Fraserburgh, Cheers bar has a massive array of premium soft drinks to choose from – the biggest I have seen. Schweppes is finally getting some real competition. Last but not least Glasgow now has a bar with the real WOW factor and that is the new Hutchesons featured in our design piece. James and Louise Rusk have done a fabulous job as have all of their contractors – who say the couple were a real pleasure to work with. New GM Michael Prior however is fading away – he has lost a stone since joining the Rusk’s. Explains Michael, “I have never run up and down so many stairs.” The chefs there will just have to feed him up a bit. My sister-in-law sent me this from her local paper in London. What a heading... I hear a rumour that one wellknown operator is training its staff in the art of the under pour! They are trying to get staff to squeeze 35 measures out of a 700ml bottle – a legal measure of 25ml would only allow 28 (as you all know). Trading standards may not take to kindly to this, and it is also unethical to get staff to knowingly break the law! This is not the sort of training I would expect any operator to be implementing. A new survey conducted by YouGov has revealed that only 30% of customers in Scottish bars are offered a small glass (125ml) when ordering a glass of wine. In fact most outlets only offer a medium (175ml) or large (250ml) if the customer doesn’t specify. Speaking from experience even if I was offered a small glass of wine, the chances are I would order a larger one so that I didn’t have to go up to the bar more often! Judging the DRAM Awards does have some amusing moments. Take our mystery shopper recently at a pub in Stirling... man says to her “Would you like a drink?” “No, its ok,” says she. “Not you, the dug,” he replies!
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JULY 2014 DRAM 41
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Round up The Donna Mortimer Bannatyne Charity Ball was a huge success. More than £150K was raised and guests were treated to a performance by Olly Murs. Well done to James and Rena and their team.
Rena Mor timer
& llinshead Mark Ho er im rt o M James
bra McCabe Colin Barr & De
Paul Don aldson, L aurie Nic & John S ol harkey
Ewen Mackintosh appointed MD of G&M
Gordon & MacPhail has announced that MD Michael Urquhart is retiring. His successor is current Chief Operating Officer Ewen Mackintosh who has been with the company his entire working career. Ewen, 46, from Elgin, joined Gordon & MacPhail after graduating from St Andrews University, having worked at the company during his summer holidays. He joined full-time in 1991 and played a major role as custodian of G&M’s bulk whisky stocks and product quality. He also was part of the team that brought Benromach Distillery back to life following its purchasein 1993. Gordon & MacPhail was established in 1895 and is one of the world’s leading malt whisky specialists, exporting to more than 60 countries. Part of the company’s policy is for directors to retire at 60 and Michael reaches that age this summer. However he has just been appointed as Board Member & Chair H&I committee at Scottish Council for Development and Industry. Said Michael, “After 33 years – most of my working life – with Gordon & MacPhail, it is time to hand on the reins. It is gratifying to be able to do so at a time of such strong, sustained growth in the company.” He retires in September...
New Roles For Mitchell And Cullen Molson Coors has appointed Hazel Mitchell to a new role as Regional Account Manager for Belhaven and MOP accounts. She will continue to support the development of the Molson Coors business with those customers. In addition, Tom Cullen, currently responsible for the development of new business, will also take the lead on the development of Molson Coors’ wholesale network in Scotland. In close collaboration with Matthew Clark, the brewer’s major distributor, Tom will continue to drive his expertise on key accounts as well as working on the development of Molson Coors exciting craft beer portfolio.
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. dram@mail.com web. www.dramscotland.co.uk Editor: Susan Young • Chairman: Noel Young Editorial: Jamie Allan • Advertising Manager: Emma McDonald • Advertising: Lucy McGovern & Vicky Corrieri • Production: Jill Donald 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 2013. Printed by Stephens & George Print Group. 46 DRAM JULY 2014
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Introducing Gordon’s Elderflower from the No. 1 Gin1 in Great Britain Why stock Gordon’s Elderflower? • To drive incremental sales in a high margin category - spirit consumers spend 50% more per head than drinkers in any other alcohol category.2 • Flavoured gin appeals to non gin drinkers, who sometimes find the bitter taste of gin too strong - the sweeter crisper flavours make the liquid more palatable.3
STOCK UP FOR SUMMER
1 CGA GB On-Trade MAT Value Sales w/e 2/11/13. 2 Alcovision On-Trade spend mix analysis spirit & liquor MAT to Sept 2008. 3 Gin Chat 2013 & Promise Research.
48 DRAM JULY 2014