DRAM 290 - October 2014

DRAM

290 DRAM MAGAZINE OCTOBER 2014 ISSN 1470-241X

DRINKS RETAILING AND MARKETING

LAS IGUANAS OPENS IN EDINBURGH • REFERENDUM ROUND UP

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DRINKS RETAILING AND MARKETING

WELCOME

W

hat an exciting month this has been as we all waited with baited breath for the results of the Referendum.

Find out what the trade had to say about the result on pages 28 and 29. There’s certainly been lots going on, referendum aside. We have features this issue on the new Victor & Carina Contini Caffe in Edinburgh, Banchory Lodge in Royal Deeside and the Boozy Cow in Aberdeen, and there is plenty of news too.

My licensee interview is with Mark Lappin, who despite the fact I have known him for years, surprised me with his background.

I didn’t realise that he had the wealth of experience that he has due to his wide ranging experiences. Now I know. See pages 24 to 26.

We also have an interesting feature on soft drinks - we all know how important they are becoming, and with a huge variety on the market, how do you pick what to sell? Jamie Allen investigated the state of the category.

It’s on pages 17 through to 23.

I’ve a busy week ahead with the Ryder Cup coming up and the Star Awards in Dundee - and we will have plenty of pictures in the next issue.

Susan Young Editor susan@mediaworldltd.com

CONTENTS October

2014

FEATURES

17 24 28 31

SOFT DRINK SURGE

Is the trade missing an opportunity?

Jamie Allan investigates.

LAPPIN IT UP

Susan Young chats to the experienced Mark Lappin about all things business.

REFERENDUM 2014

We ask Scotland’s operators their view on the referendum result.

DESIGN FOCUS

Banchory Lodge Hotel in Deeside, Boozy Cow in Aberdeen and the Victor & Carina Contini Caffe, Edinburgh.

REGULARS

04 08 42

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.

OCTOBER 2014 DRAM 3

NEWS Rum Shack officially opens Rum afficionados on Glasgow’s south side now have their own rum emporium in the shape of The Rum Shack, which officially opened midSeptember. However the bar, on the site of the The Old Kind Man, has been operating since August putting on events and tastings. Owned by Tobagoborn, Brian Austin, and partners Michael Smith and Lewis Macaulay, the newly-opened Rum Shack offers more than 30 rums, and a creative Caribbean-inspired menu and it has, as you might expect, an up-cycled vibe. Michael told DRAM, “We are all southsiders and we have always wanted to open here. We signed the deal last November but it took longer than expected to get in. We did open a pop up in the function space for the Commonwealth, called ‘Roots & Culture Commonwealth Pop-Up’, but now we are fully operational.”

The bar and restaurant has a capacity of 430, and the guys already have a reputation for reggae and caribbean food having operated the West Indies inspired Fire in Babylon, for the past three years.

This not-for profit organisation brings people together through West Indian music, culture and food via the Roots Kitchen. They also are actively involved in a Roots and Culture weekend. Says Michael, “There are a lot of good operators in this area and they have all been very supportive.

The Rum Shack brings a slightly new offering and with more than 30 rums on offer, some great cocktails, and some genuine Caribbean-style food, such as jerk chicken, goat curry and rice and peas; there is something for everyone. There are also a lot of reggae fans on the south side, in fact there was a regular night at the Pollokshields working mens’ club called La Roche Rumba and we have seen a lot of familiar faces from there coming into the bar.” He continues, “The function space is substantial and it’s only down 10 stairs or so from the main bar. We’ve also got a massive beer garden, which is still being worked on. But it means that this will be a great winter and summer venue ideally suited to live music events.” The Rum Shack is at 657-659 Pollokshaws Road.

4 DRAM OCTOBER 2014

New venture for McMillan Scott McMillan has opened a new restaurant and bar on Glasgow’s south side called The McMillan. The family, who already own a place in Broomhill, faced stiff opposition to the licence, and their first application was turned down. Undeterred, Scott applied again and this time he was given the green light. It’s the first new licence in Shawlands for nine years. Scott told DRAM, “It’s been a long drawn out process but I am absolutely delighted that it’s now open. It’s a big place, There are hardly any places of this size in the south side and everyone is welcome, particularly families – there’s plenty of space for prams and no stairs.” He continued, “We’ve been really busy since we opened, not that I am complaining. It’s been great.”

The work on the build was done by Scott’s brother and son Miles is also involved in the business. Says Scott, “It’s been a real family affair, and it has been good working with my brother again.”

The McMillan opens from 9am every day.

Have you heard?

Gavin Ferguson and Chris Mair are expected to open their second venture in November. The duo behind the Hanging Bat in Edinburgh’s Lothian Road have bought the freehold to the new premises in Dublin Street, which they aim to open as Spit/Fire. The building, which was formerly a nightclub, will have an upstairs bar which will serve food as well as a bar in the basement. Their new bar will not sell cask beer, instead the plan is to concentrate on gin and wine and the basement will showcase bourbon and beer.

WWW.DRAMSCOTLAND.CO.UK

Five Guys secure sites in Scotland Not content with opening in Glasgow’s St Vincent Street in November, US burger giants Five Guys Burger and Fries have also secured a unit at Silverburn and one in Edinburgh at Fort Kinnaird Shopping Centre, which will open in December. Five Guys already have gourmet burger joints in London, Manchester and Guildford. Boss John Eckbert has also revealed that he is actively looking for other sites in Edinburgh. Five Guys do not use freezers, and use locally-sourced ingredients and provide 15 free toppings. They will also be bringing the Coke Freestyle dispenser to Scotland – while other beverage dispensers offer between six and eight drink choices, Coca-Cola Freestyle is equipped with an easy-to-use touchscreen that allows users to dispense more than 100 individual brands, including some, like Diet Raspberry Coke, that aren’t available anywhere else.

Not only that but in all their restaurants, to date, their staff is also trained not just to serve food but cook it too. Next up a Braehead burgery?

The Cramond Inn in Cramond is set to reopen at the end of the month after it shut unexpectedly a few weeks ago. The closure, DRAM understands, followed a disagreement between the buildings landlord and operator Samuel Smith’s, which saw the landlord surrender the licence. However Edinburgh licensing board is expected to address the matter at its next meeting which should mean the pub can re-open. The B-listed Inn has long played a vital role in the local community and it is considered to be one of Edinburgh’s best local pubs.

The Radisson Blu Hotel on the Royal Mile has been put up for sale. The hotel which has 238 bedrooms, a restaurant, bar, conference rooms and leisure facilities is on the market at £59m and is been sold through CBRE and JLL.

n.b. bar & restaurant

Cramond Inn to re-open

Scottish licensees are very good at adapting to trends and certainly that has been the case in Glasgow of late. The bar formerly known as Black Rabbit has been converted into a gourmet burger joint by owner Chris Lessani.

The new refreshed outlet, now called BRGR, aims to “bring the ultimate burger experience to Glasgow” and its point of difference...

Scotland’s first burger holder, the aptly named ‘hawder’ – because it ‘hawds’ your burger. The ‘hawder’ ensures less mess, spills and an allround better burger eating experience for Glasgow’s diners. Chris Lessani say, “Burgers are hugely popular in Glasgow’s city centre, but in the West End there aren’t that many options if you are looking for a really high quality burger in a great dining experience.” BRGR is at 526 Great Western Road. Meanwhile Charlie Rocks on Byres Road, owned by Lawrence McManus, has been revamped and has re-emerged as an Old Salty’s, a fish and chip restaurant in the same format as Lawrence’s original Old Salty’s at Finnieston.

OCTOBER 2014 DRAM 5

NEWS Record sales for JDW COVER STORY Las Iguanas is set to spice up the Edinburgh restaurant scene with the launch of its newest restaurant and bar at the end of September. Located on the corner of George Street and Charlotte Square, Las Iguanas will offer an authentic South American dining experience, providing seating for 240 people and two cocktail bars serving classic Latin tipples and their signature Caipirinhas.

This is the third Scottish restaurant for the Bristol-based chain. Las Iguanas has a branch in Aberdeen and also launched in Glasgow earlier this year.

Aberdeen’s Tunnels have been given a facelift and at the same time have been relaunched as Aberdeen’s new home for electronic dance music. The move by Steve Morris, who owned Snafu until it closed at the end of February, is to establish a strong programme of guest DJs. Meanwhile in Glasgow The Tunnel nightclub is set to close at the end of September. From the same stable as The Garage and The Cathouse, the Tunnel first opened in 1990, but it was hard hit by the smoking ban, recession and the fact that it was too small to compete with bigger clubs.

Pub chain JD Wetherspoon could open an outlet on Waverley Bridge.

The news emerged as the company published plans to replace the Jimmy Chung’s buffet. The plan shows a 13-metre long bar capable of serving 200 drinkers, with two beer garden areas earmarked for either side of the building. The other pub that JDW are keen to see progress is one on Victoria Street on the site of the former Khushi’s. A spokesman for JD Wetherspoon said, “If these pubs do open, we believe it will be good news for Edinburgh and will be the catalyst for further investment in the city.”

JD Wetherspoon continues to go from success to success. Its latest set of preliminary results show revenue up 10% to £1,409.3m. Like-for-like sales increased 5.5% while operating profit increased by 3.8% to £115.6m. (For the 52 weeks ended 27 July 2014) Commenting on the results, Tim Martin, the chairman of J D Wetherspoon plc, said, “I am pleased to report another year of progress, with record sales, profit and earnings per share. The company generated £600.2m in taxes, an increase of £48.7m, compared with the previous year, equivalent to £662,000 per pub.

We now employ over 34,000 people, an increase of over 3,000 in the last year.

In addition, £29.2m in bonuses and free shares was paid to employees, 82% to those working in our pubs.

It’s been a busy month for Wm Grant & Sons. The independent Scottish family business revealed it had increased its turnover to £1.12bn and delivered a Group Operating Profit of £138m for 2013, up 10.6% from £124.8m in 2012.

Then it revealed it had bought Drambuie.

The whisky liqueur was put up for sale earlier this year with a £100m price tag.

William Grant & Sons’ Chief Executive, Stella David commenting on the purchase said, “We have a passion and a reputation for nurturing and building brands. Drambuie is a natural fit for our portfolio, it has a very rich history and a great story to tell and we are delighted to be in a position to start to re-engage with existing drinkers and to connect the brand with an entirely new generation of consumers.”

To conclude, the company, which owns Tullamore D.E.W. Irish Whiskey, officially opened its new state-of-the-art whiskey distillery in Tullamore, Co Offaly, Ireland.

Whew!

Heineken reject £82bn merger with industry rivals SABMiller Heineken said in a statement, “The Heineken family has informed SABMiller, Heineken and Heineken Holding N.V. of its intention to preserve the heritage and identity of Heineken as an independent company. The Heineken family and Heineken N.V.’s management are confident that the Company will continue to deliver growth and shareholder value.”

Now the rumour mill suggests that Anheuser-Busch InBev NV is talking to banks about financing a potential megadeal, perhaps reaching £75 billion to buy SABMiller.

Gin, Malt Whisky, Imported Whisky, Golden Rum, Cider and Champagne and Sparkling Wine, are the strong sellers in the on and off-trade at the moment according to the latest MAT figures from Nielsen & CGA. Both channels saw a stronger than 3% value growth in both on and off trade, however volumes continue to fall by 1%, and this has been driven by the on trade.

In the on trade, value sales have increased for Long Alcoholic Drinks and spirits, with wines down 5% despite growth in Sparkling Wine & Champagne.

Source: DMSO - Nielsen ScanTrack, to 16.08.14 vs year ago & CGA Brand Index, to 12.07.14 OCTOBER 2014 DRAM 7

BRAND NEWS

ALL THE L ATEST BRAND NEWS

Whisky

anCnoc ‘Cutter’ unveiled at midnight gathering The latest expression from anCnoc’s collection of limited edition peated malts was unveiled in Edinburgh under cover of darkness, as whisky enthusiasts gathered in Edinburgh’s Last Word bar to share a midnight dram of the smoky new single malt. anCnoc ‘Cutter’ is the most peated of anCnoc’s single malts to date, with a phenol content of 20.5 PPM (parts per million), and joins the ‘Rutter’, ‘Flaughter’ and ‘Tushkar’ expressions as part of the whisky brand’s peated collection. anCnoc Assistant Brand Manager Stephanie Bridge commented, ‘We wanted anCnoc’s peated malts to find their way to the many people out there who love whisky but think that peat is not for them, and initial feedback shows that we are starting to build the appeal of a peated dram amongst our drinkers which is good news. We are delighted to have Cutter join this exquisite collection, bringing a slightly smokier, stronger peated option that has all the quality, character and taste that every whisky made at Knockdhu distillery enjoys.’

Limited edition from Buffalo Trace Hi-Spirits brand Buffalo Trace has launched a limited edition collection of bourbon and rye whiskies. The Buffalo Trace Antique Collection 2014 is a five-strong range, and comes at a time when on-trade sales of American whiskey are on the rise; CGA Peach data shows sale up by 4.2% in the year to 19 April 2014.

The five whiskies include George T. Stagg 2014, William Larue Weller unfiltered wheated bourbon, Thomas H. Handy Sazerac Rye, Eagle Rare 17 Year Old and Sazerac 18 Year Old. Dan Bolton, managing director of Hi-Spirits, said, “There is always high demand for our limited UK allocation of the Antique Collection, and we expect that to be higher than ever for the 2014 release after another year of category growth for the American whiskey.”

8 DRAM OCTOBER 2014

Eden Mill, the innovative St Andrews based distillery and brewery, has released what is believed to be the first ‘Dry Hopped Gin’ to be made in the UK. Hop.Gin, which has a strength of 46 ABV, is packed in ceramic bottles with a swingtop closure. It is a natural progression for Scotland’s first single site brewery & distillery.

Paul Miller, owner of Eden Mill said “Feedback on initial batches has been astonishingly positive. The fresh citrus and apricot aroma from the Australian galaxy hops complimenting the conventional botanicals including juniper, coriander and liquorice to produce a full flavoured refreshing gin.”

The first batch of just 980 50cl bottles was individually numbered and lasted for two weeks. It proved so popular that they are to create a second batch to meet with trade demand. The Distillery hopes to now continue to produce Hop.Gin along with a range of other craft gins it will introduce in October.

Vodka

Innovation from Grey Goose Grey Goose has announced the launch of a new, ultrapremium expression, Grey Goose VX, which stands for Vodka Exceptionelle. What makes it different is that it combines vodka with drops of cognac grapes drawn from the Grand Champagne cru.

Speaking on the new launch, Grey Goose creator Francois Thibault said, “From its inception, Grey Goose has always pioneered new and exciting territories. In creating Grey Goose VX, I wanted to capture the aromatic notes of a precious cognac, bringing its delicate essence of orchard fruits, plum, apricot and the mild flavours of wild honey to the remarkable character of Grey Goose vodka.”

Grey Goose Brand Director Nick Marshall said, “This really is a significant change for the white spirits category. It expands the vodka experience for luxury spirits connoisseurs across both white and dark categories..”

Don’t expect to be able to sell Grey Goose VX any time soon however; it is only being released to selected on-trade venues in Spring 2015. Another Grey Goose invention is also not destined to be seen in Scotland any time soon, but look out for it if you are checking out some London nightclubs... Night Vision is a monochromatic, matte blue 1.75 litre Grey Goose vodka bottle with an illuminated frosted lone goose.

BRAND NEWS

ALL THE L ATEST BRAND NEWS

Whisky

Diageo’s 2014 series unveiled Diageo have unveiled eleven exceptionally rare Single Malts Scotch Whiskies including Singleton of Glendullan 38 year old, Caol Ila 30 year old, Clynelish Select Reserve and Cragganmore 25 year old. Each whisky in the series represents the unique flavours of the place from which it was crafted. Dr Nick Morgan, Diageo’s Head of Whisky Outreach said, “I’m astonished that each year we manage to find such a remarkable and varied range of Single Malt Scotch Whiskies for our Special Releases. Tasting this year’s I was struck by the outstanding range of tastes and textures they deliver from the characteristically waxy Clynelish to complex Cragganmore, the surprisingly robust Benrinnes, and the relaxed smokiness of Caol Ila. And I know experts and enthusiasts alike will be equally delighted.”

The 2014 selection includes the 14th appearance of Port Ellen in this range - one of the most sought after Single Malts in the world - from the revered, closed distillery.

Timorous Beastie created Douglas Laing has launched Timorous Beastie, a Small Batch bottling created using Highland Malts including – amongst others – Dalmore, Glengoyne and Glen Garioch. The new whisky is bottled at 46.8% ABV, without colouring and non chill-filtered.

Says Douglas Laing’s Managing Director (and Master Blender) Fred Laing, “What we have within the heart of our Timorous Beastie Vatted Malt is a selection of great Highland Malts on their own. Together they combine brilliantly – with some punchy packaging – to complete a triumphant trio of regional Malts which now covers Islay with Big Peat, Speyside with Scallywag and the Highlands with Timorous Beastie.”

The original Timorous Beastie, immortalised in Robert Burns’ famous Scots poem “To a Mouse”, was a timid, little field mouse. However this Highland Malt says Douglas Laing is most certainly not for the fainthearted!

The newest recruit to the Spirit of Speyside Whisky Festival Board is Paul Rollo, a graduate of the event’s own whisky school. Rollo, a whisky buff, has become one of two new directors to join the board of the world-famous event. Paul (38) also runs a bar and live music venue – The Drouthy Cobbler – which has an impressive collection of single malts from Speyside and the rest of Scotland. He says, “Having grown up in the area, I have always been aware of how important whisky is to both the local and Scottish economy. After opening my own bar, I wanted to be able to further my knowledge of whisky and production and I was delighted to be able to gain one of only a handful of coveted places at the Whisky School.”

Julie Fraser is the other new recruit to the board.

Mrs Fraser, who takes on the role of company secretary, works at Glen Moray Distillery in Elgin.

The Spirit of Speyside Whisky Festival takes place from April 30 to May 4 next year.

Auchentoshan’s longest ever wine finish

Auchentoshan has launched the 1988 Wine Cask Finish, which they believe is the longest ever wine finish in the industry. This 25 year old limited release (1,800 bottles) was initially matured for eight years in North American bourbon casks followed by an exceptionally long finish of 17 years in first fill wine barriques from Bordeaux, making it the longest Auchentoshan has ever been finished, and the longest wine finish in the industry.

The lightness of Auchentoshan’s triple distilled spirit, say the company, makes it perfectly suited to absorbing the qualities of the wine barriques, harmoniously resulting in an expression that is both sweet and rich.

The liquid is a deep antique copper and takes influence from the exceptionally long finish in wine barriques with notes of sweet black cherries and grapey-wine tannins lingering to the end. The 1988 Wine Cask Finish has already been recongnised for its excellence in the industry, being awarded Silver Outstanding in the 2014 International Wine & Spirit Competition. The packaging had also received recognition with a nomination in the Scottish Creative Awards.

OCTOBER 2014 DRAM 11

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BRAND NEWS

ALL THE L ATEST BRAND NEWS

Rum

Beer

Sailor Jerry spices up category

NZ Beer Monteith’s gets on-trade launch

William Grant & Sons has unveiled a new look for Sailor Jerry. The new bottle design has been developed to “reinforce the brand’s premium credentials, authentic heritage and personality and provide clearer standout on shelf in retail and on the back bar.”

The liquid however remains unchanged but the new design is an evolution of the previous look with clearer cues to Norman ‘Sailor Jerry’ Collins, the father of old-school tattooing. A new bottle shape has also been introduced, ensuring the brand is clear and recognisable amongst its competitors.

Inspired by the famous tattoo artist, six new Sailor Jerry pinup girls have been added to the inside front label of the bottle. Brand fans already remove the label to collect the existing range and the new pack includes a new, removable label so that Sailor Jerry fans can easily continue their collections with the new artwork.

Senior Brand Manager for Sailor Jerry, Riana Gallagher commented, “In a competitive category, the changes have been made to ensure Sailor Jerry remains prominent in the on and off-trade sectors and reflect the values of craftsmanship, independence and originality Sailor Jerry was built on.”

Cider Keep cosy with Kopparberg Kopparberg Spiced Apple hits the On Trade in October and can be served hot or cold. The variant is available via a number of On Trade wholesalers.

Selected pubs and bars nationwide will also get their mitts on bespoke “Keep Cosy Kits”, including an urn and festive knit mugs to mull, dispense and serve the cider, as well as additional serving suggestions.

Full of winter flavour, Kopparberg Spiced Apple has a warming sweetness, balancing cinnamon notes with a woody aroma. The cider can be served over ice, but can also be warmed to deliver a seasonal treat.

Kopparberg Head of Marketing Rob Calder says, “Kopparberg cider fans have frequently asked us for a winter variant and after a limited trial in 2013 we have decided to roll the variant out to a wider audience in 2014. The urns and mugs are wrapped with a winter jumper design to make them stand out from the busy back bar”.

New Zealand beer brand Monteith’s has made its UK ontrade debut. Heineken has unveiled a range of four beers from the craft brewer.

Speaking about the brand Ben McFarland of Heineken said, “With a plethora of highly sought after hop varieties and a thriving craft brewing culture, New Zealand has emerged as one of the world’s most exciting brewing nations in recent years and Monteith’s, whose history dates back nearly 150 years, has been instrumental in this.”

The Monteith’s range includes: Monteith’s Bohemian Pilsner Beer - an Eastern European-style lager with immense flavour and enormous hop character; Monteith’s Southern Pale Ale - filtered to give a clear straw appearance; Monteith’s India Pale Ale – with has a distinct Kiwi taste thanks to the special New Zealand hops and finally Monteith’s Summer Ale. All Monteith’s beers are naturally brewed without artificial additives or preservatives.

Krombacher is launching Krombacher Hell to the Scottish on-trade.

The Bavarian-style lager, which has a 5% ABV, has been launched to coincide with Oktoberfest. The beer is available in a 30-litre keg.

The Hell variant will join Krombacher Pils, Krombacher Dark and Krombacher Weizen in the German brewer’s UK portfolio. Julian Penny UK Sales Agent at Krombacher said, “Krombacher is growing in the UK and going from strength to strength. The launch of Krombacher Hell will be a great addition to the portfolio of products we offer in the UK.”

Jaw Brew sells out Mark Hazell, launched his micro-brewery Jaw Brew at the Glasgow Real Ale Festival in the summer and his ale ‘Drop’ was the first ale to sell out. Now he is ready to sell to a wider public and the brewery has also produced ‘Drift – a golden ale. Says Mark, “We are committed to producing top quality beers for the discerning imbiber.

Using soft Scottish water and premium malt, hops and yeast we aim to increase the choice available to those discovering the craft beer/real ale alternatives to the mass produced sameness that is all too often the only thing on offer.”

OCTOBER 2014 DRAM 13

NEWS The Overlee - open for business The Overlee (formerly Clark & Son) on Clarkston Road on Glasgow’s south side has just re-opened after undergoing a massive redevelopment. Belhaven Pubs, part of the Greene King group, who bought the pub after former owner Ryan Barrie’s company Bathsheba Clark and Sons Ltd went into administration, have invested heavily in the newly refurbished venue which they say is now one of their flagship properties. A Greene King spokesperson said, “A substantial and exciting refurbishment has been undertaken at the Overlee pub, which is now open for business. The pub offers a friendly service and great value food and drink for all the family, and with the work that has been done it feels brighter and more welcoming.

“We have brought in an experienced manager, Siobhan Allan, and separated the bar and restaurant so groups can enjoy time at the pub their way, whether that means watching sports on the new HD projector or relaxing over a meal in our contemporary dining area. We are also looking forward to hosting community events and celebrations in our fully redecorated function space. Since reopening, we have already welcomed many customers, old and new, through the door and we are looking forward to welcoming many more.”

This October Absolut will introduce a new Andy Warhol Edition, a new limited edition bottle celebrating creativity, pop art and the brand’s iconic collaboration with Andy Warhol. It is transforming the original painting onto the bottle shape.

“The original Absolut Warhol painting hangs firmly in a museum but this initiative brings Andy Warhol’s artwork to the world,” says Nodjame Fouad, Director of Storytelling at Absolut.

Glasgow hotels see strongest rise in revenue Scotland has experienced record levels of hotel occupancy this year with both the Commonwealth Games and the Ryder Cup providing a sizzling summer. However PwC’s latest UK hotel predicts next years growth in occupancy will moderate “a tad” in 2015, with a 1.6% increase taking occupancy to 76%. Average daily room rates (ADR) are predicted to rise by 4.3%.

During the 12 months to June, ADR rose in Aberdeen, Edinburgh and Glasgow, putting them ahead of the UK regional average of £62. Glasgow saw the strongest rise in revenue per available room, up 15.5%.

Whisky exports falter Figures just published by the Scotch Whisky Association (SWA) show that while Scotch Whisky exports to some key markets, such as France and Taiwan, increased in the first six months of 2014, the overall trend however was downwards with economic headwinds and uncertainty having an impact. The figures show that exports of Scotch in the first half of the year were £1.77bn, down 11% from £1.99bn in the same period of 2013. However, there is confidence in the long-term future of Scotch, with many projects for new distilleries under way, and up to £2bn of capital investment in Scotland committed by producers.

Rye and Soda, the latest venture from 10 Dollar Shake in Aberdeen, has opened in the city’s Academy building on Belmont Street. The venue is a tapas bar and restaurant that also specialises in cocktails, gin and homemade sodas.

10 Dollar Shake founder Adrian Gomes (above) told DRAM, “We were looking for something which differentiated from our other venue The Tippling House and catered to under-utilised aspects of the Aberdeen scene, specifically premium gins and a great brunch menu. We wanted to be very food friendly.”

Adrian was also involved in the craft beer festival North Hop in Inverness at the end of August, which featured beers and ciders from ten Scottish breweries as well as artisan gin, cocktails, street foods and local musicians.

Says Adrian, “It was great for us to show customers outside of Aberdeen what we can do, whilst bringing some of our current fans north for the festival.”

HEINEKEN UK has announced that it has agreed to sell 111 pubs from its Star Pubs & Bars business to Admiral Taverns for an undisclosed sum. That includes 18 pubs in Scotland including Glasgow’s Imperial Bar. Commenting on the deal, David Forde, Heineken’s UK Managing Director, said, “This sale frees up resources and enables us to focus on the core estate which has great scope for growth whilst continuing to showcase our cider and beer brands. We regularly review our estate to ensure that our portfolio contains pubs that have the right profile for our business, and can continue to benefit from our long term investment.”

This leaves Star Pubs & Bars with 136 pubs in total in Scotland.

OCTOBER 2014 DRAM 15

• New 275ml Apple & Pomegranate made from 100% juice • Apple & Pomegranate counts as 1 of your 5 a day • Contains no preservatives or colourants • No added sugar

Introducing new 275ml Appletiser Apple and Pomegranate - a captivating blend of our classic sparkling apple with the addition of exotic pomegranate juice.

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SOFT DRINK SURGE IN SUCH AN ALCOHOL-DRIVEN INDUSTRY AS THE ON-TRADE IT CAN BE VERY EASY TO DISMISS THE SOFT DRINKS CATEGORY AS A MINOR DETAIL, OR IGNORE IT ALL TOGETHER. BUT IS THE TRADE MISSING AN OPPORTUNITY? JAMIE ALLAN REPORTS.

A

PEOPLE ARE LOOKING FOR MORE DIVERSE SOFT DRINKS THESE DAYS. FIVE YEARS AGO WE MAYBE STOCKED SEVEN SOFT DRINKS AND NOW IT’S MORE LIKE 107.

JIM ROWAN, DUNN’S FOOD AND DRINK

handful of years ago licensees were restricted in what they could offer in the way of soft drinks. Mainstream brands enjoyed a dominant grip on the market, and there were few alternatives.

Today it’s a completely different story.

From a soft drink dispense system that offers consumers a hundred different flavours to wholesalers with more than a hundred soft drinks on offer, there’s no doubt there has been a soft drink explosion and with the market worth £11bn nationally and probably over £1bn in Scotland, it is hardly surprising.

The innovation in the soft drinks market has no doubt been driven by the rising popularity of premium spirits and the rise of craft products too, as well as a move to more reponsible drinking.

Dunn’s Food and Drink Managing Director Jim Rowan believes there is plenty of room for these new products.

Says Jim, “People are looking for more diverse soft drinks these days. Five years ago we maybe stocked seven soft drinks and now it’s more like 107, the market is very fragmented. Lots of small brands are coming into play. They can’t compete with the bigger brands and they don’t make up a huge part of the overall market, but they have managed to position themselves as an alternative, whether it’s through content, packaging or price.”

The tonic category in particular has enjoyed a spike in activity, with the rise of boutique gins leading to the ubiquitous Schweppes being challenged by an array of alternatives, and so called ‘craft colas’ are also beginning to appear, such as Fritz Kola, which is stocked in all BrewDog bars, and Fentimans Curiosity Cola.

Gordon & MacPhail concentrate on providing premium soft drinks to match their range of top-end spirits. Says Company Director Stephen Rankin, “Soft drinks aren’t a huge part of our business, and we choose to only carry premium brands such as Fentimans and Fever-Tree. It’s just not in our interests to stock the likes of Coca Cola, who would want us to order by the container load OCTOBER 2014 DRAM 17

Britvic Soft Drinks Review 2014

SOFT DRINK SURGE

> Britvic Soft Drinks Review 2014

which brings its own risks. While it would be nice to do it there are creatures of habit and we’re quite are plenty of other people out there who provide the service, canny in Scotland; we’ll generally take from major suppliers to the local cash and carry. We’re more the cheaper option if it’s available. When about offering a premium, high quality alternative.” it comes to selling premium soft drinks Something that Dennis Forsyth, owner of Cheers Cafe, Bar it all comes down to your bar staff and and Tavern in Fraserburgh, buys into. how they educate He stocks almost 600 premium spirits the customer. A in his venue but he also stocks an array premium mixer of premium soft drinks. He explains, is generally only “I’m always amazed when I find venues marginally more offering basic mixers such as Britvic and expensive while Schweppes when serving top spirits. being a much What’s the point in going high end then better product. putting a cheap standard mixer into the We take a slight drink? hit on GP of “The best good quality range of mixers course, but it’s has to be Fever-Tree, though in my all about offering opinion the best tonic water out there is something different, and better, for 1724. It is very expensive, but if you’re our customers.” going to taste the best spirits you’ve got Adam Rooney, General Manager of to make the best mixers available. Once Rye and Soda in Aberdeen agrees. our customers try it once they won’t His bar sells a range of six homemade touch anything else. I even get people sodas, and he told DRAM that sales wanting to buy cases of it from me.” had been going much better than Additional cost generally comes hand in expected despite the higher price. hand with premiumisation, of course, Says Adam, “We sell them for a bit and as more niche products become more than a bottle of Coca Cola due available it seems inevitable that the to the amount of time and preparation WHEN SERVING average price of a soft drink in a pub we put into them, but there’s no will rise. The Britvic Soft Drink Review additives or colouring and people don’t TOP SPIRITS 2014 revealed continuing trends seem to mind the extra cost.”

WHAT’S THE POINT towards premiumisation, with packaged With so many new soft drinks on the products such as Fevertree experiencing market it leaves licensees with some IN GOING HIGH END strong growth and packaged colas outdifficult decisions as to what to stock.

THEN PUTTING A performing draught variants, growing Fridge space is limited at the best of ahead of the category at 3% value. times without dozens of soft drinks CHEAP STANDARD The upsurge of premium spirits had a infringing on territory usually reserved MIXER INTO THE considerable knock-on effect for mixers, for top-selling beers and ciders. which grew by 2% in value with sales Piero Pieraccini, General Manager of DRINK? totalling more than £2 million.

Hamishes’ Hoose in Paisley, prefers DENNIS FORSYTH, As a supplier, Jim Rowan believes that to take a rotational approach. He told the public are beginning to embrace the DRAM, “I tend to order in soft drinks CHEERS CAFE, BAR & idea of paying extra for a good quality on a whim, they are a steady sector TAVERN, FRASERBURGH or unique product. Says Jim, “People are of our business and it’s good to mix willing to pay a bit extra for soft drinks up the range every now and then. We now. For example, we provide a Mexican get a good cross section of ages here, soda for one of our customers who sells and we’re seeing a bit of a resurgence it for £3.50 a bottle. It goes to show that while consumers in retro soft drinks, like Vimto and Dandelion and Burdock, might not necessarily buy boatloads of the stuff there’s still a although the San Pellegrino sparkling soft drinks are selling demand for new, niche soft drinks.” well too.”

Although Dennis admits that it can often be difficult to One premium brand that has been active in the Scottish onpersuade customers to part with extra cash to upgrade their trade in recent months is Appletiser, who recently launched mixer, he believes it is well worth the effort. He said, “People a new Apple and Pomegranate variant. The brand OCTOBER 2014 DRAM 19

> Pepsi postmix - ‘remains a more affordable option for licensees’

experienced the fastest segment growth in fruit having a poor drink. Finally, taking gin as an example, most of drinks in the last year, rising by 20% in value, the guests who ‘don’t like gin’ actually have nothing against it, and Brand Manager Jennifer Hudson believes it’s more that they don’t like tonic! If we show them interesting that Appletiser’s success is an encouraging alternatives such as Gloworm or other premium mixers they sign for premium soft drinks in general. Says tend to end up loving it.”

Jennifer, “We feel there is great opportunity out Although the packaged soft drinks category is trending towards there for soft drinks within the licensed trade. premiumisation the market is still dominated by major brands Appletiser has always been a predominantly such as Coca Cola and Pepsi. Unsurprisingly, cola remains premium brand and are proud that we have the the most popular soft drink, making up nearly half of all soft core product intrinsics, drink sales. Pepsi remains the best(100% juice, 1 of your selling brand, worth over £406 million 5 a day) and heritage in the UK, as the Pepsi postmix bag-instory, (born in 1966 in box remains a more affordable option THE GUESTS WHO the Elgin Valley South for licensees, with cheaper prices and ‘DON’T LIKE GIN’ Africa) that fits this and larger content (12 litres as opposed to is what our consumers Coca Cola’s seven litres).

ACTUALLY HAVE expect from a Yet despite the size of the Coca Cola NOTHING AGAINST premium product. and Britvic dispense brands there are There are increasingly other alternatives for licensees looking IT, IT’S MORE THAT more and more to make more profit from their postmix THEY DON’T LIKE competitors, but feel dispense systems. Dunn’s Food And our credentials make Drink supply over 1.8m litres of their TONIC! IF WE SHOW the brand unique.” own-brand postmix to approximately THEM INTERESTING Jennifer also revealed 600 venues across Scotland, and as that Appletiser are looking well as an own-brand cola and lemonade ALTERNATIVES at opportunities for the brand to be they also provide dispense Iron Brew, SUCH AS used in cocktails and mocktails, as they ginger beer and energy drink, REV. seek to increase Appletiser’s versatility Says Jim Rowan, “Over the last five GLOWORM OR in the on-trade market. years, our dispense sales have grown OTHER PREMIUM Another premium mixer is Gloworm; by 25% which I believe to be a reflection the people behind the brand have of customers continuing to look for MIXERS THEY developed a range of four carbonated better value and service than what is TEND TO END flavours specifically designed to match currently on offer from up with different spirit categories. With the main brands.

UP LOVING IT. Raspberry and Orris for vodka, Pear, We’re selling Spice and Lime for rum, Cucumber approximately JAMES SUTHERLAND, and Apple for gin and Ginger and 1.8m litres per 56 NORTH, Lemongrass for bourbon, the range year and it’s EDINBURGH offers an intriguing alternative to continuing to conventional ideas of mixers. grow, primarily James Sutherland, Managing Director because the of gin bar 56 North in Edinburgh, is a quality has caught Gloworm stockist. He told DRAM, “We up with the main always like to stress to guests to experiment and try different brands. The levels of service from combinations of products, garnishes and serves for their gins independent dispense operators is and other spirits. Gloworm fits this ideally as it isunique and better and quicker too – 97% of our calldifferent recommendation. We also hear the classic line ‘I outs are seen on the same day - though don’t like (insert spirit category)’ all the time. 99 percent of that means nothing if the quality isn’t the time this is for a few simple reasons. there.”

“Firstly, guests haven’t tried anything other than the worst Another independent supplier is Nichols Gloworm, the range representation of the category when they were 18 and have Dispense (formerly Cariel Soft Drinks) offers an alternative written it off ever since. They may also be using poor mixers, Commercial Manager Neil McDonald, told to the conventional garnishes or just approaching it all wrong and as such are DRAM, “Most of our business is with ideas of mixers 20 DRAM OCTOBER 2014

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SOFT DRINK SURGE new food outlets. We supply to venues such as the Ubiquitous Chip, Behind The Wall and the Signature Pub Group, so that gives an indication of the quality of outlets that we supply to.

People now see Nichols as a big player.

“The great advantage that we have is is that we manufacture and supply our own products, which licensees can stock without paying what we call the ‘brand tax’. Our customers can make a huge saving in stocking our products.”

Brian Flynn, owner of Behind The Wall in Falkirk, uses Nichols Dispense as his postmix supplier, and he has yet to encounter any real issues with the lack of an established name on draught. Says Brian, “The Nichols dispense products have generally been very well received, there’s been no resistance to the fact that there’s it’s not a brand name.

Coca Cola is about 20% dearer, and I’ve never been able to justify the additional expense.

Nichols We still stock packaged Coke and Irn Bru, dispense so if people really want it then they can buy products those.

“One product that’s been doing very well is the draught energy drink, which is proving popular as an equivalent to Red Bull. We’re able to pass our savings onto the customer, as they can now have a dash of energy drink with their Jaegerbomb rather than having to buy a full can.”

Jim Rowan agrees that the energy drink market is booming, saying, “Energy drinks are a huge market and will continue to grow. Red Bull is a brand and category on its own, to be honest, and is still very much the dominant energy drink. That said, brands such as Monster, Boost and Rockstar are beginning to make inroads.”

The future remains somewhat unclear for the energy drink category, with some leading supermarket brands banning sales to under 16s and campaigns underway for legislation to follow. Whether this has a knock-on effect for the licensed trade remains to be seen, with drinkware having already warned against the health effects of mixing alcohol with caffeine. Indeed, the efforts of groups such as drinkaware and the Portman Group may well be partly responsible for the growth of the soft drinks market. Says Piero from Hamishes’ Hoose, “I think the responsible drinking message is starting to seep through, because I’ve noticed a few of our customers break up their night’s drinking by stopping for the occasional soft drink.”

So what of the future? November will see the first ever Coca Cola Freestyle dispense system (pictured right) installed when Five Guys open in Glasgow. The machine offers a choice of over 100 different soft drinks, featuring Coca Cola’s full range of base products with additional flavourings available.

No doubt there will be a few other licensees clamouring to get in on the act too. Although this might have the 22 DRAM OCTOBER 2014

novelty factor there is no doubt that soft drinks sales are on the way up, and sales are being driven by new product development and premiumisation. Coca Cola Enterprises’ Managing Director Simon Baldry in a recent report said that he believed that there is an extra £52m that could be made in hospitality sector soft drink sales by 2017 that translates to a £5-6m opportunity here.

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I THINK THE RESPONSIBLE DRINKING MESSAGE IS STARTING TO SEEP THROUGH, BECAUSE I’VE NOTICED A FEW OF OUR CUSTOMERS BREAK UP THEIR NIGHT’S DRINKING

BY STOPPING FOR THE OCCASIONAL SOFT DRINK PIERO PIERACCINI, HAMISHES’ HOOSE, PAISLEY

OCTOBER 2014 DRAM 23

L a P p i n

IT UP 24 DRAM OCTOBER 2014

Slouch, Bath Street, Glasgow

Maggie May, Merchant City, Glasgow

WHAT DO GORDON RAMSAY, COLIN BEATTIE, FERRIER RICHARDSON AND STEFAN KING HAVE IN COMMON? THEY ALL AT SOME POINT OVER THE LAST 20 YEARS HAVE EMPLOYED MARK LAPPIN. SUSAN YOUNG CAUGHT UP WITH HIM TO FIND OUT HOW, WHERE, WHY AND WHEN?

W

hen Mark Lappin followed his father into the hospitality Sandra Liddell asked me to work there full-time and when she industry at the tender age of 16 as an impressionable moved to work for Ferrier Richardson at Yes I went with her as YTS, he can’t have possibly imagined that some 25 her assistant and when she left Yes I took over as restaurant years later he would be the proud owner of Maggie Mays, Slouch manager. At the time Yes was winding down because Ferrier and Howlin’ Wolf, and proud he is. was just about to open Eurasia, and However he is the first to point out it although he asked me to join him there, has been hard work, and that he has I didn’t fancy it.” worked his way up the ladder slowly but It took an approach from a guy who was surely. about to open the City Inn for him to He thinks he may have got the bug move on to the next stage in his career. from his dad who was Head Waiter at Says Mark, “I was really chuffed. The the Marine Hotel in Troon during the guy that approached me at the time 60’s and 70’s and finished his career had a TV programme, and I was really at the Seamill Hydro. Certainly his flattered that he was poaching me. I’ll earlier working experiences were on always remember the night that we won the waiting side. our first award for Best Newcomer, Says Mark, “I joined Piersland House it was the same night that Gordon straight from school, and I left there Ramsay approached me and asked me with no qualifications at all. By the age to go to One Devonshire which was in a of 18 I was restaurant manager there, transitional period at the time. I was the and I left the Piersland to go to London last restaurant manager in Glasgow to and got a job at the Dorchester. I oversee a restaurant getting a Michelin Gordon Ramsay became a Chef de rang, which meant star. But he was hard to work with. I I cooked at the guests tables. I also would say ‘you need to put music in learned all about wine there from a guy your restaurant’, he would say ‘tacky who went on to make wine with Robert bastard’. He didn’t understand that Mondavi.” guests in Glasgow go to a restaurant HE DIDN’T He then took off for France to a town as much to be seen as for the food. But called Cahor and worked as a chef there he thought it was only about the food.”

UNDERSTAND for a season. With these experiences The one role that Mark didn’t relish was THAT GUESTS IN under his belt he decided to head off with Azure Catering which he joined to Australia. Says Mark, “I learned to after leaving One Devonshire. Says GLASGOW GO TO make cocktails in Australia. It was Mark, “I worked with Caroline Black at A RESTAURANT AS 1994 and I really came alive there.

Azure and it taught me lots. I learned to MUCH TO BE SEEN I worked in a bar called Oscars do big numbers, how to train 150 staff at Port Douglas, and I got on in a night and how to run big events.

AS FOR THE FOOD. so well the customers called it Running a restaurant is relatively easy ‘Scotty’s’. It was a home from compared to setting up from scratch at home. To be honest I would every event. My office was in Edinburgh have stayed, in fact I spent and I hated it. Every day I had to reinvent the next few years trying to myself. It was fine to begin with, but you get back, but my lack of qualifications let me down. quickly tire of it. However I did learn an amazing amount.”

My brother is still there and runs a very successful His next role was with Stefan King and G1. Says Mark, “He catering equipment company so I do get to visit.” offered me a job back in Glasgow opening Tusk on Glasgow’s When he returned home he found it difficult to settle South side which eventually led me to being area manager. I and went to college to address his qualification issue, learned a lot there over the three years. I learned how to do the but to no avail. Says Mark, “I only stuck it for a year. But I business side of things such as how to control costs and how was doing part-time waiting at the Rogano, and eventually to read a P&L. I also realised that I didn’t necessarily want to OCTOBER 2014 DRAM 25

L a P p i n

IT UP

run a company the same way. I am more interested in getting undergoing a small refurbishment. Says Mark, “The food side of people to work as a co-operative, and I have learned that as I Slouch could be better, particularly at lunchtime, but everything have gone along. It certainly works for me. I also trademarked else works. The turnover at Slouch is neither up or down. It does all my bar names!” same every week because it has a very loyal customer base.”

I was poached at Tusk to go and work for Euan Bain at Budda, Which brings me to Howlin’ Wolf, the bar he opened earlier this unfortunately that was not a success. After only three months year also on Bath Street, and which won the Desperado New it closed, and for the first time in I years Bar of the Year accolade at the DRAM didn’t have a job. Colin Beattie came to Awards. It offers live music 7-days the rescue. A friend of mine introduced a week and like his other premises me to him, and within a short time I was serves food until 2am. working for him as an area manager of Mark says, ‘It was a natural sort. But during that time Colin bought progression. I now have a free-trade Blu Bar in Glasgow, which became lease, a tenancy and my own freehold.

Maggie Mays, and the opportunity It was a big investment, but I am not arose to lease it from him. I initially went a risk taker, and I felt it was the right into business with Margaret Thomson, location. Here is a wee success story. and we worked together for a year I think the licensed trade is good just establishing Maggie Mays, but our now. I was always in restaurants partnership didn’t work out, so I bought before so I don’t remember the her out and started again.” ‘great old days’ that everyone talks That was seven years ago and since then about. But I do know that we have to Maggie Mays has gone from strength to try a bit extra. That’s why we focus strength. Says Mark, “It just gets better The Howlin’ Wolf, on live music, good food and a nice all the time. Our original vision (Colin and Bath Street, Glasgow atmosphere as well as service. It is I) was to put in a live music bar like Ronnie challenging now with the big groups Scott’s in London. However Maggie trying to beat us all on price. You won’t Mays is a bar, restaurant, live music find a single offer at Howlin’ Wolf and venue and late night bar. A chameleon we have a good price point in Slouch I THINK THE that changes all time. Customers can and Maggies. I refuse to discount. We enjoy cake and coffee during the day, LICENSED TRADE IS are just trying to be good at what we but can dance til’ 3am! When we took do and I think that is what is making GOOD JUST NOW. it over the turnover equated to what is the difference. We are in good shape. now our Saturday trading between 11 – I WAS ALWAYS IN I wasn’t in business before the crash, 6pm. We’ve increased the turnover by in I’m delighted with what I’ve got.

RESTAURANTS excess of 300%.”

I asked him about the Commonwealth He continues, “Maggie Mays has BEFORE SO I DON’T Games; did he get a turn? Says Mark, “I created a wee microcosm at this corner hit the jackpot. I was worried because REMEMBER THE of Trongate. People are no longer they had put a stage across Albion scared to invest in businesses here.

‘GREAT OLD DAYS’ Street, and people couldn’t get by it.

However there are too many licences in But then I came into Maggies and you THAT EVERYONE the Merchant City, there are enough for couldn’t move. I turned my nightclub the weekend, but during the week there TALKS ABOUT. into a restaurant and continued the are far too many empty pubs. We could live entertainment. Some folk couldn’t do with businesses that are not food and understand why I was working so hard drink related. A bowling alley, cinema, at it, saying that the business would just come, but you did need retail units would be great, even an outdoor market which would to put the effort in and it paid off.” bring footfall during the day, and through the week.”

So what’s next? Mark explains “We may keep on expanding, or Four years ago Mark took on the tenancy at Slouch on Bath we could take one of the brands and take it further. I think any Street, and put fellow Director Paul Bright in charge. Says Mark, one would sit well in Edinburgh, Stirling, Aberdeen, Inverness. I “I originally worked with Paul at Budda and although he didn’t look at folk that got too big too quick. I know I need to keep my have much experience he had a real passion for music, and when mind on it, I could mess up in la minute. However I am a firm I opened Maggies he came to work for me. We make a good believer that you should ‘Learn to walk, then learn to dance and team.”

Slouch is a late night live music venue too, which is currently then to run... but make it fun.” He is certainly doing that.

26 DRAM OCTOBER 2014

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DEBATE OF THE CENTURY THERE WAS REALLY ONLY ONE NEWS STORY IN SEPTEMBER... THE REFERENDUM. WE WAITED, WITH BAITED BREATH, FOR THE RESULTS. AND THE NO VOTE WON THE DAY. SO ON FRIDAY WE ASKED LICENSEES TO COMMENT ON THE RESULTS. THIS IS WHAT THEY HAD TO SAY.

First Minister Alex Salmond on Referendum outcome “It’s important to say that our referendum was an agreed and consented process and Scotland has by majority decided not at this stage to become an independent country. I accept that verdict of the people and I call on all of Scotland to follow suit in accepting the democratic verdict of the people of Scotland.”

Anna Christopherson, Hemma, Edinburgh “I think the Scottish voters have fought a devolution fight for the whole UK and now Scotland can build a more equal society without risking the currency. The companies and the jobs will stay in Scotland. There will be change and I hope the young generation I saw in Hemma bar next to the parliament on the referendum night will play a big part in it.”

James Rusk, Hutchesons and the Butchershop Bar and Grill, Glasgow “I tend to keep out of politics; it’s an entirely personal choice, though I will say that the referendum was only a good thing for the debate on Scottish politics and business. There is such huge momentum behind the country, both from the vote and the Commonwealth Games, and that will strengthen the Scottish hospitality sector going forward.”

Nina Steele, The Park Bar, Glasgow “Going forward I doubt it’ll make much difference to our trade, we’ll still have the same people coming in and enjoying the live music as ever.”

Jinty Lynch, Jinty McGuinty’s, Glasgow “As disappointed as I am it wasn’t an unexpected result.

Last night there was a really pleasant atmosphere in the pub, and as the first poll results started to come through people took it in their stride. While I expect business to remain as normal, we’re going to see a big shift in everyone’s attitude towards Westminster. No longer will people sit back and take whatever is thrown at them.”

Iain McPherson, Panda & Sons, Edinburgh “The result was what I expected, and although I’m disappointed I wouldn’t say that I was angry. I think given how close it was we’ll have a second chance to vote on it in ten years or so. My biggest doubt about independence was how it would effect our business, so I expect everything to continue as normal now.”

Donald MacLeod, Holdfast, Glasgow “Gutted! Only in Scotland do we snatch defeat from the jaws of victory. It feels like a bereavement, a hollow victory and one which reverberate for years especially in Westminster.

“If they don’t deliver on their Vow there will be a clamour for change and by all the electorate. This ain’t over by a long way as Mandela once said “Our march to freedom is irreversible... we must not let fear stand in our way...”

28 DRAM OCTOBER 2014

Diageo “Now that the people of Scotland have voted to remain part of the UK, we will continue to focus on what matters for our business as the implications of further devolved powers become clearer.

“Scotch whisky is a very successful and growing export industry for Scotland. The future for this sector will remain bright provided there is no further regulation or taxation on the industry. This is important because in the world market, Scotch whisky competes fiercely with other categories, such as American whiskey, Irish whiskey and other whiskies.

“We will continue to work in partnership with both the UK and the Scottish governments to ensure the most favourable business environment possible, both for Diageo and for the future growth and success of Scotch whisky as an industry.”

David Wither, Montpelier Group, Edinburgh “I can’t remember a time in my life when people, especially young people, have formed such strong opinions on politics. We should build on the enthusiasm represented by a record breaking turn out and seize the opportunity to reignite Scotland’s efforts and create a better and prosperous country for all.”

Neil Morrison, Macgochans, Tobermory “It won’t change much, we’ll carry on regardless.

We’ve a lot of visitors from England, Wales and Ireland and I don’t see that changing. There’s a lot of people feeling rather drained today, which I expect will have an impact on trade in the short term, but otherwise it’ll be business as normal.”

Paul Sloan, Topolabamba, Glasgow “Had it been a yes vote it would have put a shadow of concern over everyone’s spending habits, which naturally would have an impact on revenue, and there’s no question that the banks would have viewed lending in a different light. Now I don’t think either of these will impact the trade.”

Iain Pert, Trep Inns, Edinburgh “I think the spirits and minds of us Scots have been lightened. We now have the opportunity to be heard, to make a difference within Great Britain and not be second class citizens. We do count, we do contribute.

The amazing thing about the referendum from behind the bar was that people were engaged in peaceful debate with the usual amount of Scottish banter.

“I think the trade bodies now need to take the same vigour and shout louder to be heard on important issues for our businesses what ever they may be if it’s vat or the ridiculous rates systems or even the supermarkets .

“I love pubs and I think we can now prosper as Scottish Pubs within Great Britain.

“I also believe if we had awoke on Friday morning to an independent Scotland we would of rolled up our sleeves and got on with it because there’s one thing for sure Scotland is and always will be a great country.”

Colin Blair, Buzzworks, Ayrshire “Without doubt it is the right result for Scotland!

There was not enough certainty about the key issues from the yes campaign! And therefore no certainty of improvement! We would definitely have had 3 years of turmoil with no guarantee of improvement! That wasn’t worth the risk. However we are going to get maxdev so the result is win-win.”

Tommy McMillan, Alchemy Inns, Falkirk “The biggest triumph in this election has been the mass engagement of the electorate. I can’t remember the last time I heard so many people fired up with so much political passion - regardless of their persuasion. With this comes our biggest challenge, channeling that passion and ensuring voters remain part of the democratic process as we move forward as one nation.”

Anne Still, The Whiski Rooms, Edinburgh “The Whiski Bar (Royal Mile) was jumping on Thursday (referendum day) and was totally packed full until we closed, the atmosphere was electric and optimistic. The next day appeared to be a bit of an anti climax with a lot of debate and disappointed people”

OCTOBER 2014 DRAM 29

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BANCHORY LODGE HOTEL

BY SUSAN YOUNG

F

rom the brightly coloured Hunter wellies by the door to the artwork which includes a dog dressed in hunting gear, the new look Banchory Lodge Hotel refurbishment definitely displays its owner’s sense of humour.

It was bought nearly two years ago, after being in the same ownership for some 40-odd years, and the new custodians have concentrated on steadily improving this quaint and now stylish hotel, which has one of the most desired locations in Royal Deeside.

Director Carol Fowler, who also owns the Dunavon Hotel in Dyce with fellow director Wilson Anderson under the banner Place D’or 707, are just two of the owners. Explains Carol, “This hotel needs a lot more investment than Dunavon so we need to bring in other investors. But we are all, first and foremost friends. We have all known each other for years, and even though we may have a lively discussion around the board table, once we are out of the room, it all reverts to normal.”

Carol continues, “We have now completed the third phase of the redevelopment. We have made it more welcoming and this has included re-tarring the driveway. The hotel itself has benefitted from a new extended kitchen, the refurbishment of all the public areas including the restaurant, reception and a funky new bar.

“We’ve also added an extensive outside patio area and refurbished the Lodge next door.”

There is a five-year plan in place for the hotel and the next stage will see the last of the original hotel corridors refurbished and the 28 bedrooms done.

This, the third stage, was designed by THR3 Design, who were tasked with coming up with some original ideas for the public

DESIGN FOCUS areas. Says Carol, “We were quite specific about what we wanted and we worked with THR3 Design. They have totally encapsulated what we envisioned. They have done a great job. They have managed to make it modern, but quirky, but still respectful to its Georgian history.”

The reception area has now been opened up, wooden floors have been laid, and decorative artwork added. Throughout the refurbishment they have used heritage colours, and in the reception the dominant colour is mushroom with the original cornicing picked out in white. General Manager Robbie Mitchell explained that a lot of the hotel’s original furniture has been restored and key pieces strategically placed throughout the hotel, including in the reception. This reception area takes you through to the lower bar area on the left, which used to house the hotel’s bar. Says Carol, “The locals loved the wee bar, but it was uncomfortable and badly laid out. We have totally opened it up, and created a distinct lower bar and upper bar area.”

The total bar area is now three times its original size which also doubles the number of covers from 45 to 90.

The lower bar now has a mix of fixed seating and a few round wooden tables with comfortable leather upholstered chairs. The focal point is a log burning fireplace and the walls are covered in funky looking black and white animal inspired wallpaper. This area is partly carpeted with a striking cream, black and gold creation.

A few stairs take you to the upper bar area, which was previously a storage area. It has a lower ceiling, some comfortable looking semi circular booths and on the right hand side three pew style booths areas. The wall on the right features Italian-esque tiled effect wallpaper, but the piece de resistance is the bar itself OCTOBER 2014 DRAM 31

which is beautifully carved. Explains Carol, “The bar was originally in the Cobbleheugh Lodge (which we will come on to) and we have straightened it out and added a new top.”

The back bar has a contemporary twist. Two substantial wine racks and a glass display area, as well as a specially commissioned mirror, take pride of place. But the quirky element here is some multi-coloured flooring planks – instead of plain wood the floors features white, blue, green and pale pink floor boards, and these colours are reflected in some decorative stags which hang in the bar. Explains Robbie, “When the stags arrived they were white and the designers spray painted them to match the colours of the floor.”

There are lots of quirky items in the upper bar, which leads out onto a large patio. Says Carol, “I always wanted a door leading out to a terrace from the upper bar.” It is certainly a substantial outside terrace complete with a wood-fired oven and some rattan furniture, with colourful umbrellas.”

On the other side of the bar area there is a lounge area which at first appearance may seem quite traditional, but look again. The quirky wallpaper consists of framed images with a few actual framed pictures surrounding the original fireplace, which boasts a large mirror above. Stylish and contemporary rosewood furniture combined with a few restored antique sideboards complete the look, and the room, as Robbie explains, is generally used for snacks and afternoon teas. Next door there is a more formal dining room, featuring a modern take on traditional wallpaper, and some impressive curtains which frame the beautiful view of the River Dee. Next door to this is the private dining room, The Dee Suite, which 32 DRAM OCTOBER 2014

has, as you might expect some special wallpaper, this time in the style of a book-lined library.

With the number of covers in the hotel now substantially increased to around 150 at capacity it’s hardly surprising that the kitchen too has been give a make-over and been made more user friendly. Explains Carol, “We had become much more of a wedding venue, and our normal trade was disrupted if we had a wedding on so we have expanded the kitchen, changed the layout and added a new hot plate. It has made all the difference.”

Cobbleheugh Lodge, which is situated right next to the hotel, has also had a sympathetic refurbishment and now can be rented out as a private lodge, with dining facilities and its own kitchen, or can be used for shooting parties or private dinners. It has six bedrooms, all of which have been refurbished. Says Carol, “We have kept the look fairly simple, but we have used the best fabrics and put in top of the range beds and mattresses. We want it to be contemporary, but we also wanted it to retain a Scottish feel so we have used modern tweeds and tartans when it comes to the soft furnishings.”

Certainly Banchory Lodge may once have been a slightly sleepy hotel, but the changes are aimed at making the hotel more accessible for all ages. Says Carol, “We are certainly repositioning it for a younger market. We want to attract people wearing jeans, and we are quite happy to cater for them whether they want a bacon roll or afternoon tea. At the same time we didn’t want to alienate existing customers, in fact I was nervous about a historian who had written a book on Banchory Lodge. I thought he might not like the changes, instead he loved them.”

Fairytale Events Specialising in Weddings, Parties and Corporate events Since 2008 at Fairytale Events we have built our business on service, quality and attention to detail, providing all our valued customers with lasting memories of a special event.

Fairytale Events are proud to work with Banchory Lodge.

70 Ardarroch Road, Aberdeen AB24 5QS T. 01224 484825 E. info@fairytale-events.eu

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OCTOBER 2014 DRAM 33

22 Netherkirkgate, Aberdeen, AB10 1AU

THE BOOZY COW

BY JAMIE ALL AN

H

idden away on Netherkirkgate, Aberdeen, gourmet burger bar The Boozy Cow is The Speratus Group’s latest venture in the city. Exuding an urban, industrial feel with lashings of attitude, the venue specialises in homemade burgers and quality craft beer, and packs an awful lot into its comparatively small space.

As well as several Edinburgh venues, the group also owns Aberdeen venues Amicus Apple, Nox, Paramount, and the adjoining Illicit Still. Indeed, the space in which The Boozy Cow now occupies used to belong to the Illicit Still itself.

Martin Brown, managing director of The Speratus Group, explains, “We have owned The Illicit Still for four years now, and what is now The Boozy Cow was basically an under-utilised ground floor bar above the Illicit Still. It was important that we got the concept right, we didn’t want to just rush into it. Eventually we came up with the ‘dirty burger’ theme, and felt that the venue had to be a funky, urban environment.”

Director of Tibbatts*Abel, Adam Tibbatt, who was the lead designer on the project, told DRAM, “It was a long, thin corridor and a bit of an awkward space. Our brief was to find a way to better utilise the space and to give it a theme. Martin wanted a burger and cocktail joint that was a bit raw, and would appeal to both students and professionals. At the same time it

34 DRAM OCTOBER 2014

DESIGN FOCUS was to be lighthearted rather than edgy, to retain an American diner feel with a contemporary edge.”

As you approach The Boozy Cow, a red and yellow neon cow faces out onto the street through one of the two windows, while the other offers only a small reveal of what’s inside, the view in being dominated by the hanging steampunk lighting. The industrial metal doors also maintain a certain sense of ambiguity, with two tinted windows at eye level providing the subtlest of glimpses into the hub of the vibrant restaurant.

As you enter you are met with a cornucopia of colour, the splashes of graffiti and paint marked over each of the walls interrupted by assorted naked bulbs hanging by red wire from a metal cage grill fixed above the restaurant. Butchers’ hooks also hang alongside the lighting, a tongue-in-cheek reminder the boozy cow in question is an ingredient as well as an inspiration.

The idiosyncratic artwork was designed by Lyndsey Henderson, and is a major factor in the raw and urban vibe that The Boozy Cow exudes. An arresting blend of street graffiti and pop-art, the walls feature images of a boxing monkey with a woman’s body, the Statue of Liberty with its head in its hands and a full-size Medusa pouring soda down a snake’s throat, amongst many others.

Henderson’s art lines the left hand wall as you enter the

OCTOBER 2014 DRAM 35

restaurant; the other wall features exposed stonework liberally splashed with assorted colours of paint.

Says Martin, “Lyndsey has worked with us before on some smaller projects in Edinburgh, and when we came up with the concept she was the perfect match. I asked her to come up with something that was edgy, provocative and would be a major talking point, and she more than exceeded our expectations.”

Two fixed chipboard tables sit by each of the two windows, supported by linked metal piping and surrounded by woodentopped bar stools. Each of the tables in The Boozy Cow comes with its own burger-friendly condiments as well as a roll of kitchen paper to deal with the inevitable spillage that comes with the restaurant’s stacked, homemade burgers.

The main seating area has two booths along one side and a row of three fixed tables running alongside the stonework wall. The booths are divided by black, plastic strips, reminiscent of the type used to to cover doorways in industrial warehouses, and these are attached to the wooden seating by a connecting key clamp scaffolding system. One of the booths has a red neon sign bearing the legend, ‘Let There Be Beef’. Opposite, the fixed tables are the same as those beside the windows, providing more of an open rather than intimate dining experience. The wooden board flooring that runs between the two seating areas is sporadically marked with lines of red, white and black paint.

Beyond the booths the space opens out into the bar area.

Another fixed table is attached to a wall adorning steampunk lighting designed like interconnecting piping, which blends in with 36 DRAM OCTOBER 2014

the dripping paint and graffiti that surrounds it. Opposite the bar itself is a raised, chipboard table facing a porcelain tiled wall, with six bar stools running the length of the table. Above the porcelain a mirror reflects the bartenders mixing up the restaurant’s cocktails and shakes, and a collage above the mirrors blends in slices of the restaurant’s logo with meat-themed imagery and the occasional black panther, lit by a row of exposed bulbs.

The bar has a wooden laminate top, and underneath metal, corrugated sheets are illuminated by a red neon strip. The bar is lit by a series of exposed bulbs held in a wire mesh cage, which is suspended from the ceiling by a chain. There are two gantries either side of the dumb waiter, with single glass shelves protruding from the porcelain tile back. Above the dumb waiter is The Boozy Cow Hall of Fame, where photographs are displayed of all those to have taken the venue’s Chilli Challenge and won. If customers can eat a Red Chilli Cheeseburger, a Chilli Dog, Chilli Cheese Fries and a milkshake within 20mins then they receive their meal for free. Fail and not only do they have to pay up, but they have to suffer the ignominy of their photo being attached to the dreaded Hall of Shame.

Beside the gantry bearing The Boozy Cow’s spirits in an elaborate lighting system that resembles a home chemistry set more than bar lighting, with the wooden-handled bulbs clamped to the wall and attached by red wiring through a wooden board in the wall’s centre. At the back of the bar another neon sign reads, ‘What’s Your Beef?’, a playfully provocative and suitably apt question for this ‘dirty burger’ joint with attitude.

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McWilliam wish The Boozy Cow every success for the future 37 St Clement Street, Aberdeen AB11 5FU Tel: 01224 211174 • Fax: 01224 211128 www.gmcwilliam.co.uk

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OCTOBER 2014 DRAM 37

356 Castle Hill, Edinburgh, EH1 2NE

VICTOR & CARINA CONTINI CAFFE

BY JAMIE ALL AN

T

he new Victor and Carina Contini Caffe, named after its owners, is situated in Cannonball House at the top of The Royal Mile in Edinburgh. The building is owned by The Royal Edinburgh Military Tattoo (REMT), though this is not the first time that the Contini’s have taken up residence in one of the city’s cultural homes; the Scottish Cafe and Restaurant in the Scottish National Gallery was Victor and Carina’s second venture in Edinburgh, having opened their first venue, Contini Ristorante, on George Street ten years ago.

Says Victor, “We were approached by REMT three years ago and asked if we were interested in taking over the space. The building had been lying empty and they were looking for a food offer to help generate income. We were gobsmacked, to be honest. There was no way that we could let this opportunity pass us by. The building has such history and to be in partnership with REMT is amazing.”

It was my first time in Cannonball House, a grand Tardis of a building that astounds you with its size once you begin exploring inside. Victor was my guide for the day, though he was quick to tell me that Carina, a chartered surveyor by trade, was the ‘project manager’ of their working relationship, while he provided the ‘Victor Feeling’, the sense that once you were in one of their venues you will have a good time and be looked after. It was easy to see where the phrase came from; during our time together Victor took the time to greet every customer that he encountered, and his infectious enthusiasm and friendliness clearly transferred over to the staff as well.

38 DRAM OCTOBER 2014

DESIGN FOCUS

WE HAD A VISION THAT IT COULDN’T BE ANYTHING OTHER THAN SCOTTISH...

BUT WE ALSO WANTED TO PULL ON OUR ITALIAN ROOTS. The Victor and Carina Contini Caffe is spread over three stories, with each offering an alternative take on their Italian and Scottish influences. On street level is the main Caffe area, serving fresh Italian street food and freshly ground coffee. Below is the Gelateria and Porridge Bar, serving 16 flavours of ice cream and a variety of different porridges, all made on the premises. Finally, the top floor houses the Cannonball Restaurant, which offers a fusion of Scottish and Italian-inspired cuisine.

Says Victor, “We had a vision that it couldn’t be anything other than Scottish, seeing as we’ve been so successful with this before, but we also wanted to pull on our Italian roots; the Scottish theme is so heavily played upon on The Royal Mile we felt we had to deliver something a bit different. We’ve showcased sustainable Scottish produce through the Scottish Cafe, and we have a pool of Italian sources which we use for the George Street restaurant.

It was simply a matter of combining the two, which we’ve never done before.”

The main entrance is just off The Royal Mile, in a small courtyard surrounded on all sides by the tall, stone buildings that the Old Town is famous for. There was an electrical substation underneath the entrance which Scottish Power eventually had to move, delaying the opening. Indeed, the area is still a work in progress, with new doors due to be fitted and a small outdoor seating area to follow. Should you continue past the main door and down a few steps, a hidden, candle-lit entrance sits within a stone archway, an impressive discovery for those venturing beyond the the main streets.

I first entered the Caffe, a bustling hive of locals, passing tourists and business meetings. The bar dominates the room, a thick Arabescato marble top hosting an array of wicker baskets displaying the fresh Italian breads prepared each day. The bar top has cream wooden panelling below and an attached glass display unit houses the Caffe’s antipasti meats.

The floor area surrounding the bar has dark grey tiling, contrasting with the wooden floorboards which line the north side of the room. Two rows of square Arabescato marble tables are situated in the centre of the floor, lined by chestnut wooden chairs. The inner row of tables is interrupted by the staircase leading down towards the Gelateria, while the outer row continues past the stairs to the far wall. Although each floor in Victor and Carina Contini Caffe has its own unique offering, there is a deliberate consistency in style, as the same marble bar tops and tables

are used on each level and although there are minor variances in colour scheme, bright white and cream dominate.

As you enter the Gelateria the bar curves around to reveal The Dual, the counter that displays a rainbow of ice cream flavours, each homemade in a small preparation area behind the bar area.

The room features a small window looking out onto one of the winding street paths that approach the castle and ice cream was sold through here to passersby while the weather kept up at the tail-end of summer.

Two stag heads are attached high on the west wall, a reminder of this most Italian of concept’s Scottish roots, while below a filled-in fireplace now houses a small shelving unit that holds everything from umbrellas to mugs to Carina’s Italian cookbook, all for sale.

There are more shelving units with jars of sweets and treats placed in the Gelateria’s corners, ensuring that the venue may end up with as many people visiting for a wee browse as an ice cream. Two small, beech bar tops have been attached to the walls, where you can sit on burgundy and chestnut bar stools and enjoy some porridge away from the Gelateria’s main channel.

The 70 cover Cannonball Restaurant is on the top floor. The doorway is flanked by tartan curtains, and the Scottish motif OCTOBER 2014 DRAM 39

continues with the restaurant’s two booths at opposite ends of the room as well as the banquette seating running along the adjacent wall, which has tartan backs and leather, burgundy seating. In what might be considered the best seat in any Edinburgh restaurant, let alone Victor and Carina’s Contini Caffe, two tables by the west wall look out onto the iconic castle. It’s an incredible view, and one you would imagine is requested by most customers who book ahead.

The building had been an annexe for a primary school before REMT purchased it, and certainly the restaurant’s numerous tall sash windows evoke a certain scholarly feel. They also invite a great deal of natural brightness in during the day, which with the white and cream colour scheme heighten the room’s spaciousness. In contrast the windows have been painted black, highlighting their centrality in the restaurant’s design.

Looking up at the Cannonball Restaurant ceiling now you would never guess at the issues encountered; the bar is lit by three dome bulbs hanging from the ceiling, and in the centre of the room two huge, half-globe light fittings are held in a black iron perimeter and hang from thin, black chains.

A row of six chestnut bar stools sit under the bar top, each with 40 DRAM OCTOBER 2014

their own place-setting for dining. Baskets of fruit sit alongside display bottles of wine, emphasising the Contini’s commitment to fresh, sustainable produce and quality, Italian wine. The couple have a one-acre kitchen garden at their Lasswade home, where they grow their own ingredients and even harvest honey from their two beehives. When I visited the venue Carina was in Pulia, Italy to source produce for their restaurants, and they both regularly visit the country to sample new wines.

As I was leaving Contini’s Victor informed me of one last feature that I have yet to find on any of my other venue visits for DRAM – a ghost! Says Victor, “One of our contractors saw a small girl wearing period costume walking across the floor, and when he called out to let her know that she wasn’t supposed to be there he noticed that she was two feet off the ground.

She then walked right through the wall.

There’s not a bad feeling or sense in the building though, and the staff are quite happy locking up. We’ve named her Katie, and even placed a small desk at the bottom of the stairs for her to use.”

In a venue full of unique features, that is perhaps the most enduring!

Wishing Victor & Carina every success.

Graham’s The Family Dairy, Airthrey Kerse Farm, Bridge of Allan, Stirlingshire FK9 4RW Tel: 01786 833206

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Congratulations to our customers, the Continis on the opening of their new restaurant – Cannonball House.

Delivering our Native Shetland lamb PDO (freshly butchered, chilled and packed) direct to homes and restaurants.

www.grahamsfamilydairy.com

www.briggs-shetlandlamb.co.uk

OCTOBER 2014 DRAM 41

SUE SAYS I

for one am glad that the Referendum is over... mind you, according to press reports, it’s been boom time for pubs as people have been heading off to debate the issues in their locals.

Some pubs according to a press release reported a 20% increase in business either from customers who wanted to air and share their views or from others who wanted to avoid the debate at home. I think I fell into the latter category. We had to have a family ban on debating it at dinner because it got so heated... and no doubt that same scenario was repeated around the country. Most people we have spoken to since (see pages 28 & 29) believe one of the best things to come out of the Referendum is the fact that so many people have engaged in the political process.

Maybe we will have a whole new type of politician emerge.

As many of you know I have two dogs and I do appreciate Dog Friendly pubs. I have to admit I was a bit surprised to hear that Greyfriars Bobby, the famous Edinburgh pub named after a dog, was a dog-free zone! They are welcome outside but not inside. I wonder what Bobby would have thought of that.

The great thing when you go to an event and are driving is that usually you don’t disgrace yourself. Not me! At a recent awards ceremony with Colin Beattie I managed to throw his glass of wine over him (red) and proceed to follow it with water... and no we were not having a discussion about dogs in pubs! Sorry Colin... next time I am drinking!

I got a chance to sample Shandon Stout at a recent Molson Coors beer tasting at Indigo Yard. David Johnston has been telling me for nearly a year that it is the best stout he has ever tasted... so I was delighted to try it. And yes, it was very nice, but as David said, you really need to have the whole experience as he did when he visited the Franciscan Well Brewery in Ireland... he waxes lyrical about it and you can see him do that for yourself at barandpub.tv You will have noticed this month that there is lots going on in Glasgow’s south side. In fact there is so much going on we have left out news in case there was too much of a bias towards Glasgow. There’s also a new Italian called Michelangelo which has just opened owned by Michael Onorati, while Phil McDonald is now well up and running with Salisbury. Congrats to them both.

There is no truth in the rumour that Kopparberg are heading into the fashion field! I though their wee jumpers for the hot

42 DRAM OCTOBER 2014

urns looked great... a modern version of the Tea cosy but with more of a Scandanavian feel.

When you own your own Tequila brand what else are you going to have at your wedding? George Clooney is no exception. TMZ report that his best man and business partner, Rande Gerber, was spotted loading 50 cases of Casamigos Tequila, the tequila brand the duo bought two years ago onto an Italy-bound plane in California. That’s going to be some wedding.

I went to the opening of the new Marco Pierre White restaurant at Hotel Indigo last month. However the main man didn’t make an appearance – well not in the flesh anyway. He certainly has a god complex if the number of photographs (pictured, centre) that appear on the walls are anything to go by. However it was a great opportunity to catch up with some familiar faces and remind us what a good venue the restaurant is.

But I think Marco should have taken a leaf out of Antonio Carluccio’s book – he at least turns up for his official openings!

My friends think it is most amusing that there is now a pub named after me... no not the DRAM on Woodlands Road, but the Boozy Cow! I can’t imagine what they mean!

I am a nightmare to go out with... because it is really hard to switch off. I want my friends to get the best experience possible in the venues I take them too. However if it is going to go wrong then it will go wrong when I am there. Recently I ordered a French Martini and I got this orangey looking drink... and when I complained the first response was “this is our house French Martini”, followed up by “it must be the light here!” Actually I think they may have forgotten the Chambord! So for the bartenders out there, here is what it is supposed to look like! To be fair they did take it back and add some... more!

My other gripe is ice - I don’t like to see hands either used to squash ice in or to catch it before it goes in the glass. Scott Gemmell tells me that its fine if the bartenders have washed their hands or used a hand wash beforehand... however, how many bartenders do that between drinks?

Answers on a postcard please.

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COMPETITION Regional Heats and Final Top prize £1000, plus cash prizes for all heat winners and bottles of O.V.D. Rum Edinburgh Glasgow North Grand Final

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OCTOBER 2014 DRAM 43

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ROUND UP The Caledonian has become a member of ‘Caveaux de Sabrage’, the group of renowned hotels and restaurants where guests can sabrage (open the bottle with a sabre) the bottle before enjoying the contents.

The exclusive Opening Ceremony was attended by the UK Ambassador of the Order - La Confrérie du Sabre d’Or, members of his Council and Sheila Douglas, Consul-Général d’Ecosse for the Order.

Food and Beverage Manager, Mark Thewlis was invested as a Chevalier and Maître-Sabreur (pictured right). He said, ‘Opening a bottle of champagne with a cavalry sabre introduces a bit of theatre and offers a very special start to any occasion. This is a great honour for the hotel and for me personally. I’m looking forward to introducing the spectacle to guests and diners.”

Mark’s sabrage was followed by a number of his colleagues, including the General Manager - Dale MacPhee. All were initiated as Sabreurs de la Confrérie du Sabre d’Or following their first sabrage.

Dale MacPhee, who is picturd with her other colleagues added: ‘Waldorf Astoria Edinburgh – The Caledonian is one of only three properties in Scotland that can boast this exclusive honour.

Molson Coors hosted a beer tasting at Indigo Yard recently.

Jenny Eliott took us through the tasting and Indigo Yard chefs did an excellent job with the food pairing.

Pictured above David Johnston of Montpeliers with Jonathon Trew and below, myself with Jenny and Molson Coors Scottish boss Hugo Mills enjoying a glass of Shandon Stout.

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 OCTOBER 2014

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Based in Scotland we offer UK wide coverage for our clients Ellis Mack are delighted to be supporting the CIS Mack Excellence Awards Ellis are delighted to 2014 be Offering cost effective recruitment solutions supporting the DRAM Awards 2014 and market leading extended guarantees. Based in Scotland we offer UK wide coverage for our clients.

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Sky TV/Molson Coors (UK) Offer: Only available to selected independent licensed premises in Scotland who subscribe to Sky Ultimate and comply with Molson Coors (UK) terms.

You must order one of the selected Molson Coors (UK) drinks bundles and stock the required core draught Molson Coors (UK) brands, one of which must be Carling. Discounts vary depending on bundle chosen. Monthly discount applied, subject to conditions, provided Sky/Molson Coors (UK) partnership continues, otherwise Sky may give 30 daysâ&#x20AC;&#x2122; notice of TV discount ending and give you the option to cancel your Sky TV. Minimum purchase requirements apply of one 11g keg per week per brand. Discount of up to 30% available. Minimum 12 month term to Sky Ultimate and Molson Coors (UK) products apply. Excludes set up costs, standalone channels and pay-per-view. Unless we agree otherwise, this promotion is only available if you purchase all of your requirements for Molson Coors (UK) products from Matthew Clark wholesale.

For more information and full terms and conditions visit www.molsoncoorssky.co.uk

48 DRAM OCTOBER 2014