DRAM 292 December 2014

DRAM

292 DRAM MAGAZINE DECEMBER 2014 ISSN 1470-241X

DRINKS RETAILING AND MARKETING

GLASGOW BARTENDER SCOOPS O.V.D. COCKTAIL CROWN

The one stop shop to the licensed trade

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DRINKS RETAILING AND MARKETING

WELCOME

I

t still seems to me to be a bit early to be talking about Christmas, but its nearly upon us, just where has this year gone? The flurry by restaurateurs and licensees to get things open and refurbished to make the most of the festivities has continued and this month we take a look at the fabulous new Western Club Restaurant, Glasgow’s Malmaison’s and bar and restaurant as well as Element in Edinburgh.

The week you get this magazine is the same week that Scotland’s drink drive limit drops to 50ml. We take a look at what that means and check out some of the best low and no alcohol beers to tempt your customers. See pages 19 and 20.

This month I headed to Ayr. For ages now John Gilligan has been telling me to go and see Jim McSherry, and now I can see why. He is certainly a character. Find out what he had to say starting on page 24.

I also managed to catch up with Brian Calder in Glasgow recently. He has now settled into his role as Chief Executive of Tennent’s, and was on good form. See the interview on page 14.

This is the time of year that I take my annual look-back... and review the main developments of the past year. Honestly...it has gone in a flash.

Hope you all have a profitable and busy Christmas. Here’s to 2015.

Susan Young Editor susan@mediaworldltd.com

@dramscotland

/dram.scotland

CONTENTS

December

2014

FEATURES

14 19 24 28

BRIAN CALDER

Recently appointed Chief Executive of Tennent Caledonian Breweries talks to DRAM.

LOW ALCOHOL OPTIONS

Will the new drink drive limit propel the low alcohol beer sector?

LICENSEE INTERVIEW

Susan Young chats to Jim McSherry at the Wee Windaes in Ayr.

DESIGN FOCUS

Element in Edinburgh and Malmaison and The Western Club in Glasgow.

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.

DECEMBER 2014 DRAM 3

NEWS

Pentahotels launch first Scottish Hotel Pentahotels officially opened its first Scottish hotel in Inverness at the beginning of last month. The hotel, which was formerly the Ramada Encore, opened earlier in the year, but the official launch party, hosted

by MD Alastair Thomann saw 200-guests enjoy a performance from boyband Blue.

The 90-room hotel is the 6th Pentahotel to launch in the UK, and Inverness also boasts the groups signature Pentalounge (above), which was designed

by Italian architect Matteo Thun. Alastair Thomann, whose mother Pamela hails from Mussleburgh has also revealed there is another Pentahotel in the pipeline.

Ina Davies who was formerly General Manager at the Ramada Encore is the GM at the Pentahotel.

2015 sees the DRAM celebrate 20 years of hosting the DRAM Scottish Licensed Trade Awards. (Hard to believe!) This year we are renaming the awards, The Scottish Bar and Pub Awards and as well as all the trade coverage in the magazine, for the first time nominations will be invited from consumers, as well as sales reps, critics and such like. the The awards will utilise fully social media, local newspapers and nationals, radio and our own publications to invite people to vote.

The aim is to raise awareness of all the positive contribution the licensed trade makes to the Scottish economy, to employment formerly known as the and to tourism. Says DRAM Editor, Susan Young, “I wanted to DRAM AWARDS move the awards forward and believe after 20 years it is time for a step change. I have discussed this with various key operators and companies and they fully back the new format.”

She continues, “We’ve got a great story to tell, some excellent operators and some amazing bars and pubs and in 2015 we will be celebrating this with the Scottish Bar and Pub Awards.

The 2015 Awards will take place on 11th August so put the date in your diary!

The Quaich bar re-opens The Quaich bar at the Craigellachie Hotel opened last month. The opening marked the completion of the complete renovation and restoration of the 28 bedroom hotel which started in January.

The Quaich bar has now been re-situated within the hotel, and now is at the back. Part of the renovation works included installing a direct replica of the original balcony from when the hotel was built in the 1800s, which now allows guests at the Quaich to take full advantage of the views to the River Spey and Easterelchies Wood.

Piers Adam, the owner of The Craigellachie comments, “There are years of history behind The Quaich including the world famous malt whisky club of the same name and a reputation for having over 750 bottles of single malt whisky on its shelves. We wanted to create a comfortable but elegant bar where our customers can sit on the balcony and enjoy the view in the summer or on a winters’ day sit by the open fire while enjoying a dram with friends.”

4 DRAM DECEMBER 2014

WWW.DRAMSCOTLAND.CO.UK

A Family affair

T

he Glenfarclas dining and meeting room at Hutchesons Glasgow opened for business last month. The wood-panelled dining room on the third floor of the building, also boasts the full 45-strong Glenfarclas Family Cask range. It’s the first time the range will have been available in its entirety outside of Speyside. Old monochrome photography paying homage to the family distillery also line the walls of the dining room while the carpentry and bespoke joinery was commissioned by Transition Interiors. The centrepiece is a long oak and mahogany table where you can dine and meet in style whether it’s coffees or relaxed dining you’re after. Accommodating up to eighteen seated guests or thirty-five standing, the new private dining room is available to hire from breakfast through to dinner. All specifications have been catered for with a 60” Smart TV with wifi and all AV and presentation equipment provided in the room.

Speaking about the unique partnership, restaurateur and Glasgow Welcomes chairman James Rusk said: “George and I have been friends since childhood and this partnership marks a business collaboration between two Scottish independent companies. It’s a real privilege to have all 45 vintages of these special Family Casks for our customers to experience right here at Hutchesons. Choosing to have a dram of Scotch malt whisky that was bottled in your year of birth is something very special and unique that our customers can now choose to mark that special occasion in our private dining space or restaurant.”

Brewdog is set to open its 22nd bar in the world, as its licence for a new venue in Glasgow’s Merchant City has just been approved. The bar, located at 99 Hutcheson Street, is set to open early next year and brings a close to a phenomenal year for the Aberdeen-based brewery. It diversified into the off-licence trade with the launch of BottleDog in London, and in November, it opened a new bar in Italy (pictured below). In the same month, James Watt, the brewery’s co-founder, scooped a hat-trick of awards at The Great British Entrepreneur Awards, winning best food and drink entrepreneur, best retail entrepreneur and overall Great British Entrepreneur award.

Metal detectors are being fitted in pubs across Inverness as part of police initiative called ‘Operation Respect.’ The detectors, which will be in place for the festive season, are being deployed to ensure the safety of staff and customers. Chairman of Inverness Pub Watcn Don Lawson (pictured), told the Inverness Courier, “One of my aims as Chairman is to provide a safe and secure environment for, not only patrons of licensed premises, but also the staff who work within these premises. It doesn’t send out the wrong message, it sends out a deterrent. The safest place to go for a drink is a pub.”

n.b. bar & restaurant

James Rusk and George Grant

Brewdog’s 22nd venue

The Marine Hotel in Troon is up for sale with a £7m price tag. The four-star hotel, next to Royal Troon Golf Course, has 89 rooms, and is currently part of the The Hotel Collection - formally known as Puma Hotels. Julian Troup, of agents Colliers International, said, “The Marine comes with considerable heritage, a strong trading base and platform for future business growth.

We anticipate considerable interest from our database of UK and International buyers.”

John Black has opened the Borgotaro Italian Restaurant, VIP area and new lounge and club area within the Fort Hotel at Broughty Ferry. The new restaurant was launched just as we went to press, more next month.

5 Guys is set to open its first Scottish restaurant at the beginning of December. The US-burger restaurant will open on the site of the former Pesto at 57-61 St Vincent Street, Glasgow. Already the chain has earmarked another site at Braehead which will open next year.

Another American style restaurant opened in Glasgow a few weeks ago The Rotunda Bar and Diner in the Rotunda building beside The Hydro. The menu is exactly as you would expect with everything from ribs, to burgers.

Pollok FC Social Club on Glasgow’s southside has been transformed and has reopened as the LOKS Bar and Kitchen. Owned by Matthew Riley the new venue also boasts the Trophy Bar and the Newlandsfield Suite which can cater for up to 180 people. Its at Newlandsfield Road.

DECEMBER 2014 DRAM 5

NEWS

COVER STORY

Glasgow Bartender Scoops O.V.D. Cocktail Crown Congratulations to Julija Bernatovica from the Kelvingrove Café in Glasgow. She has won the £1000 top prize in the O.V.D. Discover the Dark Side of Rum Cocktail Competition. Julija won over the judges with her “Wanted Kidd” cocktail, a delicious combination of O.V.D., Cocchi Amaro and apple, toffee and rosemary syrup that was deemed by the panel as the perfect drink for the autumn and winter months. Second place in the contest went to Ben Louthean from the Tiki Bar and Kitsch Inn (Glasgow) with Paul Donegan from Clouds and Soil (Edinburgh) in third.

Nine competitors participated in the O.V.D. Cocktail Competition Grand Final which was held at the Tiki Bar in Glasgow. They each earned a

Davin Nugent steps down Davin Nugent, Managing Director of Cider of Sweden, owners of Kopparberg, has stepped down as Managing Director of the company. He will, however retain his shareholding in the company and will also remain on the board.

Davin told DRAM, “I’ve decided to make the move purely for personal reasons. My family is based in Dublin and for the last 10 years I have been doing a tremendous amount of travelling which is fine when you are single, but I now have a young family time is flying by.” He continued, “I am taking up a new role at Mark Anthony Brands, a Canadianbased company, and am setting up a Dublin office and Research and Development Centre. It’s a bit scary but I am looking forward to the challenge.” Mark Anthony Brands is an $800 turnover company that owns Mike’s Hard Lemonade a 21 million case brand.

Peter Bronsman, Cider of Sweden’s main shareholder, will take over as interim-Managing Director. The Swede, who founded Kopparberg, has a 51% stake in Cider of Sweden while Davin has a 49% share.

New figures from CGA data shows that Molson Coors is now the second largest brewer in the Scottish on-trade with a yearly-average growth rate of 14.5%. Molson Coors comes second to Tennent’s which still accounts for nearly 54% of the lager market. Molson Coors has a 12.3% share, followed

by Anheuser-Busch InBev at 10.5%, Heineken UK at 9.6%, Miller at 6.1% and Carlsberg UK at 4.5%.

spot in the event by being placed in the top three of the competition heats which were held in Glasgow, Edinburgh and the North of Scotland. In total over 40 of Scotland’s top bartenders took part in the competition.

The nine finalists were: from the Edinburgh heat Oliver Hughes - 99 Hannover Street, Paul Donegan - Clouds & Soil and Ollie Smith - G&V Hotel. From Glasgow; Ben Louthean - Tiki Bar and Kitsch Inn, Julia Bernatovica - Kelvingrove Café, and Georgina Camfield - Las Iguanas. And from the North of Scotland heat; Adam Gray Bos’n (Aberdeen), Andy Stewart - The Tippling House (Aberdeen) and Milo Smith – 99 Bar and Kitchen (Aberdeen).

Gemmell and Stewart launch The Drinks Cabinet Drinks industry professional Andy Gemmell and partner Lauren Stewart (oictured, left) have just launched a new arm of the award winning Australian drinks consultancy, The Drinks Cabinet, in the UK. The Drink Cabinet was launched in Australia in 2011 by Jason Crawley and has established itself as one of the most innovative and industry leading drinks consultancies in the country, working with companies such as The Coca-Cola Company, Carlton United Breweries & Diageo USA. The expansion into the UK is, says boss Crawley, a natural progression.

Says Crawley, “Andy and I worked together on the award winning Mixxit/ Maxxium training programme, and both he and Lauren share our passion for offering innovative and original solution. They put their heart and soul into what they do, so were the obvious choice in championing The Drink Cabinet in the UK. Gemmell comments, “I love the drinks industry and have spent the last 18 years in it. It is exciting, innovative and ever changing and I want The Drink Cabinet to be at the forefront of this; giving the brands and trade a company that has its best interests at heart.”

Since setting up last month The Drink Cabinet UK have executed a range of online content for The Whisky Shop including experiential brand videos and unique tasting events; designed and produced a large event for a TV production company; consulted on a new distillery build and worked on the rebranding for the newly taken over Houston Brewery.

DECEMBER 2014 DRAM 7

BRAND NEWS

ALL THE L ATEST BRAND NEWS

Whisky

New Benromach wood finish whiskies launched

Two new wood finish single malt whiskies have been launched by the Benromach Distillery Company Ltd. The Hermitage Wood Finish was matured in first fill bourbon casks before being finished for 27 months in hand-selected Hermitage wine casks from the northern Rhône region of France. The Château Cissac Wood Finish was also matured in first fill bourbon casks prior to being finished for 20 months, again in hand-selected wine casks, this time from the Haut-Médoc near Bordeaux in south-western France. The wood finishes join a stable of classic whiskies with a pre-1960s Speyside character, led by the flagship Benromach 10 Years Old. Ewen Mackintosh, Chief Operating Officer of Gordon & MacPhail which owns the Benromach Distllery Company Ltd, said, “We are proud of our role as custodians of the old crafts of distillation and maturation and as those who are familiar with Benromach know, we like to experiment a little.”

A limited release of approximately 4,200 bottles of each product will be available.

Michael Owen launches SPEY Limited Edition The football connection to whisky is continuing. Following Beckham’s launch of Haig, Michael Owen has unveiled the SPEY Limited Edition Single Malt Whisky, developed in partnership with Harvey’s of Edinburgh. Michael has launched two distinctive high quality single malt expressions - The Golden Choice and The Michael Owen Limited Edition which will be sold globally from this month. Both whiskies have been distilled using the finest Scottish ingredients and traditional, handcrafted methods at Harvey’s, Speyside Distillery, near Aviemore in the Cairngorm National Park.

John Harvey McDonough, CEO of Harvey’s of Edinburgh - the company behind the SPEY brand, said, “Michael is a fantastic ambassador for SPEY and we’re delighted to launch these two new whisky expressions in his name. The Golden Choice - developed in honour of the Sport of Kings, Royal Ascot and its Gold Cup event - is a perfect fit with SPEY’s rich Royal heritage and we are now planning exclusive VIP experiences around this release.”

8 DRAM DECEMBER 2014

Independent bottler Wemyss Malts is launching a new limited edition to complement its award-winning blended malts range.

The new ‘Velvet Fig’ comprises specially selected single malts matured wholly in ex Oloroso sherry casks, evoking rich autumn and winter fruits and spices. Wemyss Malts has created this no-age statement expression to diversify their existing line-up and is its first blended malt to be non-chill-filtered and bottled at 46% abv. William Wemyss, Managing Director of Wemyss Malts, commented, “Velvet Fig is sure to be a favourite with those who have a passion for sherry cask matured whiskies or are looking for the perfect festive whisky.”

Cocktails

Diageo Reserve World Class is back with a difference Bars could be up for a £10K marketing windfall should one of their bartenders win the 2015 Diageo Reserve World Class cocktail competition.

Now in its 7th year, the competition aims to attract the very best bartenders from around the world.

World Class judges and ambassadors will visit more than 400 of the best bars in the UK to try out their cocktails before selecting the 50 top bartenders to attend the burst one World Class Masterclass in February.

Head of Diageo Reserve GB Nick Temperley said, “We are truly excited to be calling upon the UK’s bartending talent after the incredible buzz of hosting the global final here in the UK earlier this year. We witness fantastic bartending talent here in the UK every day – it’s truly world-leading – so we’re confident that this year we’ll have what it takes for a UK entrant to take the top spot as global World Class Bartender of the Year 2015.”

Entries closed for the whisky cocktail on 30th November but there will be a second burst in March. Five successful bartenders from each of the two bursts will compete in the UK final held in Scotland – home to many World Class brands – where one contestant will be crowned UK World Class Bartender of the Year.

The UK winner will then visit Cape Town for the global final and their chance to claim the ultimate recognition as World Class Bartender of the Year 2015.

handcraft slowly,

we our Single Malt Scotch Whisky and make it the time-honoured way.

Using the

finest natural ingredients, our three distillers

orchestrate every second of the distillation process; there are no short cuts to perfection. Every cask is hand-filled, handweighed and hand-stamped before maturing for many years in our traditional dunnage warehouses. Why do we make it this way? Because it creates a

gorgeous classic pre-1960s Speyside

character: beautifully balanced with a light touch of smoke.

Discover more at benromach.com

Best Speyside Single Malt 12 Years and Under

discover more

Benromach.com

please enjoy benromach responsibly.

BRAND NEWS

ALL THE L ATEST BRAND NEWS

Gin

Vodka

Glasgow’s first home produced gin

Scotland’s newest distillery produces premium potato vodka

The Glasgow Distillery Company has launched Makar Glasgow Gin, Glasgow’s first home-produced gin whose name is derived from the Scots word for ‘poet’. Makar Glasgow Gin is a premium handcrafted traditional gin distilled seven times in a state-of-the-art copper still and then left to rest for a minimum of two weeks to let the botanicals complete the process started in the still. It prides itself on its enlivening and aromatic recipe, which uses the finest juniper berries complemented by seven harmonising botanicals.Liam Hughes, CEO at The Glasgow Distillery Company, comments, “Our initial focus will be Glasgow first and foremost and, of course, the rest of Scotland and we have already confirmed a number of listings with key Glasgow and Scottish bars, restaurants and specialist retailers”.

Originally founded in 1770, The distillery was reborn in 2014, and is due to start whisky distillation, which will result in the first single malt brand from Glasgow in over 100 years. Makar Glasgow Gin will retail around £29 for a 70cl bottle at 43% ABV.

Edinburgh Gin’s new festive flavour Edinburgh Gin has introduced another new flavour which is inspired by the taste of Christmas. The limited edition gin is infused with the traditional festive spices of frankincense, myrrh and nutmeg, giving it an intriguing taste. The new gin, which is the only one of its kind, was developed at the Edinburgh Gin distillery in partnership with HeriotWatt University School of Distilling. The inimitable new flavour is a beverage to celebrate the festive season with.

Alex Nicol, managing director of Spencerfield Spirit that owns Edinburgh Gin, said, “This is a bold move for us but we think it perfectly represents our innovative distilling and unique ideas for flavouring. We use award winning original Edinburgh Gin and infuse it with the tastes of frankincense, myrrh and nutmeg which really bring the Christmas spirit to life.”

He continued: “As it is the season of good will, we will also be making a donation to St Columba’s Hospice using the proceeds raised by our Christmas Gin. This is a fantastic cause and we always like to give something back where possible.”

Arbikie Vodka is the latest super-premium to launch.

This Scottish potato vodka has been created at Arbikie, Scotland’s newest farm-to-bottle distillery.

Arbikie Vodka is the initial spirit to be produced at the new family-owned distillery, with whisky and gin to follow early in 2015. It is the first distillery in Scotland to produce both white and brown spirits that will grow all its own ingredients, ferment, distil, bottle, label and mature on site.

Unlike the majority of vodka, which is made with wheat, the Arbikie brand is distilled from potatoes, giving it a distinctive flavour, as well as making it gluten free. The distillery is reviving the traditions of an industry which took place on the site back in the 18th century. It uses copper pot stills to bring the time-honoured art of Scotch whisky distilling to the production of all its spirits.

The Stirling family, which owns the new distillery, have owned and farmed the Arbikie Highland Estate for four generations and the distillery is located on the estate with the single estate distillery, overlooking Lunan Bay on the Angus coast. The family grow the raw ingredients, distil and bottle its spirits on site, giving each spirit a premium, nurtured quality.

Iain Stirling, Arbikie Commercial Director, said, “As a family business, it is wonderful to have the freedom to be innovative. We believe that drinking should be no different than the way we eat, goodness from the ground up, from the farm to bottle. We have embraced the French concept of ‘terroir’, which describes how the natural elements of a place determine the characteristics of wine, to create exceptional spirits.”

Arbikie Vodka’s taste is described by the company as “Slightly sweet, very creamy and exceptionally smooth.” It is created using clear Scottish water and a blend of three distinct and flavoursome potatoes: Maris Piper, King Edwards and Cultra. Aimed at the discerning vodka drinker, Arbikie Vodka can be enjoyed simply over ice, but is also great as the base for a classic martini. It retails at £42 per bottle and is available UK-wide and is distributed by Gordon and MacPhail.

DECEMBER 2014 DRAM 11

BRAND NEWS

ALL THE L ATEST BRAND NEWS

Wine

Inverarity Morton imports organic wines Organic and affordable don’t usually go hand-in-hand but wine merchant, Inverarity Morton, is now importing two organic wines, Mureda Tinto Ecológico and Mureda Blanco Ecológico from Spain that literally don’t cost the earth. Bodegas Mureda may be a relative newcomer to the wine industry but its parent organisation, Mureda Alimentaction, has specialised in organic farming and produce for over 500 years. The Ecologico range comes from vineyards from Bodegas Mureda’s 10,000 hectare estate in La Mancha, Spain – one of the largest totally organic estates in the world – and stays true to the company’s philosophy of making organic produce available to all.

With an RRP of £6.99, wine buyer at Inverarity Morton, Toby Sigouin, believes these wines punch well above their weight, “These are fully-certified 100% organic wines, with premium packaging at house prices and, for all that, they more than deliver,” he said.

The first ever craft beer from Ibiza, Payesa Ibiza, is aiming to take Scotland by storm over the next few months. The honey-golden brew “with notes of cereal, some herbs and dry fruit, and highlights of caramel flavours” is an amber beer made with 100% spring water from a subterranean spring on the White Isle. It is being introduced initially to bars and off licences in Edinburgh, including the Voodoo Rooms, Villager, Panda and Sons and Great Grog. Payesa was conceived

by Javier Gomez in the winter of 2012 and has a logo that represents the traditional Ibicenco farm women that the beer is named after and the brand’s commitment to nurturing the island that’s given so much back.

The Payesa brand was launched formally in Ibiza in April 2014 and Scotland’s interest in the beer is being led by bar owner, Brendan Denahy from The Voodoo Rooms. He comments, “When choosing new items for the bar, especially craft beer, I like to see authenticity, uniqueness and something exceptional from the product and Payesa captured my attention straight away.”

Liqueur

Chambord’s launches global Christmas campaign

Cognac Cognac Frapin launches 1988 vintage A new, 25-year old, cognac has been launched by Domaines Frapin: Cognac Frapin Millésime 1988. It joins a portfolio of other Frapin fine vintages, all boasting superb ageing and exceptional quality. The grapes were exclusively harvested from an area on the Frapin estate known as ‘Chez Piet’ - characterised by its chalky and clayey soil and crumbly chalky subsoil, typical of the Grande Champagne terroir.

It was distilled and aged for a quarter century in oak barrels, then blended and bottled in the heart of the Frapin family estate. This estate has been cultivated by the family for eight centuries and has 240 hectares of Grande Champagne vines. Today Frapin’s cellar master Patrice Piveteau tends it.

12 DRAM DECEMBER 2014

Chambord, the premium French black raspberry liqueur from Bacardi Brown-Forman Brands is re-running its ‘Because No Reason’ advertising campaign this festive season. Chambord saw growth of 42% ahead of the Liqueurs category when the new ‘Because No Reason’ campaign launched on TV and Digital in July, and ‘Because No Reason’ is currently being shown in the run up to the key Christmas and New Year trading period and will be broadcast again in February and March 2015 in the lead up to Valentine’s Day and Mother’s Day.

Britvic has redesigned the packaging for its soft drinks range. The redesign brings with it a modern and premium twist to the range and aims to ensure that it draws attention when sitting on the back bar or in the chiller. The new design has also been modernised to ensure it fits well in all outlet environments.

The Drambuie Hot Apple Toddy Bar set for Christmas Drambuie is to return to Edbinburgh with the The Drambuie Hot Apple Toddy Bar. Located at Princes Street Gardens ice rink beneath the Big Wheel the bar aims to offer a taste of the extraordinary to the Scottish capital for the festive season.

Dressed in a style inspired by the surreal optical illusionary art of Salvador Dalí, this drinking destination will invite guests to step into the surrealist world, wrap up and get cosy with a snug comfortable blanket and warming winter cocktail. It will be open from 21st November 2014 until 4th January 2015, an will offer cocktails from Drambuie Mulled Cider, Mulled White Wine, Celtic Perk, Drambuie and Ginger and Drambuie’s signature winter serve, the Hot Apple Toddy.

BUILDING SCOTLAND’S BEST ‘ONE STOP SHOP’ BRIAN CALDER HAS BEEN SETTLING INTO HIS NEW ROLE AS CHIEF EXECUTIVE OF TENNENT CALEDONIAN BREWERIES SINCE MARCH. SUSAN YOUNG CAUGHT UP WITH HIM AT THE RECENT WALLACES TCB ROADSHOW IN GLASGOW.

B

rian Calder could right now be living the high life and Explains Brian, “I started in Wallaces straight from school. My swanning about the ski slopes with his wife-to-be. As no mate Ronnie had a Saturday job in Wallaces, he was leaving doubt many of you know, he and Chris Cosh sold their school at 16 and asked if I would you like his Saturday job? £90m turnover business Wallaces Express to The C & C Group Ronnie said ‘If you go up to this shop Wallaces in Ayr and ask (Tennent’s) earlier this year, having already sold a 50% stake for the boss he will give you my job.’ So I headed up to the shop in it to the brewer in 2013. You would have thought that with after school, and saw another classmate of mine standing a few bob under his belt he might have felt like taking things there. Ronnie had said the same thing to him as he had said to easier. But no, right now his attention is focussed on creating me. David Cosh appeared and said, ‘Yes, boys I can help you, the best ‘One stop shop’ Scotland has to offer the licensed but I don’t have a job for both of you.’ He then got out a coin and trade, having taken up the role as Chief Executive of the newly asked us to call it. I called heads and got the job. The rest, as created Wallaces TCB in March. they say is history.”

He explains, “Three years ago I met He continues, “I worked there during Stephen Glancey (Group Executive Officer summer and Christmas holidays for a I LIKE DOING A of C&C) at a hotel at Glasgow airport. It couple of years and then got accepted was a meeting set up by John Gilligan. into Glasgow University to study Electronic DEAL, THAT’S He had sounded me out about selling Engineering. At this point David said to me, WHAT DRIVES our business. I think John had a vision ‘Don’t go to Uni, come and work for me, and for Tennents, and with him coming from if it doesn’t work out you can always go to ME. I LIKE TO Wm Mortons, also a wholesale business, Uni next year.’ Of course then I had to go BE ‘HANDS he knew the Wallaces business and he home and tell my parents I wasn’t going to knew the synergies. He obviously took university, and instead I was going to work ON’ IN THE the approach ‘if you are going to buy a in a grocers shop. As you can imagine it BUSINESS AND car, buy a good one.’ So Stephen and I didn’t go down too well.” met, had a coffee, had a chat. And the At the same time as Brian and David I LIKE THE CUT result was that they bought a 50% stake started working together the business AND THRUST in our business with an option to buy the started to grow. Says Brian, “I joined, full second half of the business which they time, in September 1975 and would you OF TRADING. exercised a year later. When Stephen believe it my first company vehicle was a ESSENTIALLY asked me to stay on because John was grocer’s bike with a basket in front.” going to wind down. I thought why not?

As the business grew Wallaces moved into I’M A TRADER. It was an honour to be asked to become the pub game, and over the next 12 years Chief Executive and I knew that if I didn’t grew its estate and retail business to three BRIAN CALDER, take it I may have regretted it. To be shops and five bars. Brian comments, CHIEF EXECUTIVE, honest I didn’t see it coming, but I am “David and I did everything from designing WALLACES TCB certainly giving it my best shot.” pubs, to operating them. Then we thought He continues, “It’s different and it’s we could actually do a bit of wholesaling challenging but I am getting there now. I came from an and supply, not only our pubs, but other pubs too. We wanted environment where I knew absolutely everything in my business to create a wholesale business that gave publicans what we to one that I didn’t know that much about. It was a reasonably thought they wanted. That’s how Wallaces Wholesale started steep learning curve. But I feel that I am there. Every day is a in 1986. We did that for about six years from a warehouse in school day.”

Healthfield, Ayr then had the opportunity to acquire Express “The biggest difference is dealing with the brands side of the Vintners in Glasgow – that is where the ‘express’ in Wallaces business which is hugely important and then there is corporate Express comes from. It was essentially our first venture outside versus private - there are certain things that must be done in of Ayrshire until then we had been a small regional wholesaler certain ways if you are a corporate business rather than an and pub owner.” owner/operator.”

Wallace’s Express grew by acquiring other companies. In Certainly his meeting with Stephen has been life-changing as 1998 it bought TB Watsons in Dumfries and then in 2000 was his first meeting with David Cosh, the man that introduced Gavin Liddell in Lanark, with its last major acquisition being him to the licensed trade when he was still at school.

Woodrows of Dunfermline in 2008.

14 DRAM DECEMBER 2014

Brian Calder

Says Brian, “We had the impetus to grow and we worked hard at it. I was always the troubleshooter but I had the habit of being in the right place at the right time. We stumbled into pubs, and wholesale, and even getting the opportunity to have a management buyout with Chris (David’s son) in 2003 was my good fortune.”

He continues, “The management buy-out was challenging. It offered a whole new set of challenges and responsibilities and it was now my money and not someone else’s that was on the line. However the timing was great. We had a lot of luck and opportunities came along at the right time but we worked hard and a lot of good people at Wallace’s contributed to its success.”

Brian admits that he loves the cut and thrust of doing a deal.

He told me, “I like doing a deal, that’s what drives me. I like to be ‘hands on’ in the business and I like the cut and thrust of trading. Essentially I’m a trader.

I can sit back and see a deal. In fact one of the things I need to take on board in my new role is I really do have to learn to stand back a bit. I can always see both sides of any deal. That comes from the grounding you get when you cut your teeth as a fruit and veg buyer at Glasgow Fruit market.

It’s a numbers thing, you go to the market, and it’s a sunny day.

You are thinking how many punnets of strawberries will I buy?

What can I buy them for? What can I sell them for? It was very good training.”

It’s not just the business side of the licensed trade that Brian enjoys, it is also the social side, he is very much a people

person. He says, “I’ve got to know a lot of people in the business over the years, it’s a people business. I don’t not speak to people because they are a competitior. And I’ve become friends with many of them such as Ian Cumming – I worked with Ian for two years and we’ve been competitors for 20, but we have become friends.

John Gilligan and I have known each other for 25 years, both as competitors and as colleagues. That’s what I love about the trade, I really enjoy the buzz about it, the people, the whole concept of it. I’ve certainly met a few characters over the years. From all aspects of the business for instance Dick Smith of CJ Lang is a fantastic guy. I think I taught him to ski in Colorado when he was 62... John Gilligan, David Bishop, Stuart Ross, you learn from watching them. I’ve also met some great customers and operators. You can’t help but be impressed.”

The last six months have seen Brian integrate both businesses. Never an easy task. Says Brian, “I have tried to take the best of both businesses to make a better business, and it should be a winning combination. Wallaces TCB is all about continuing to improve and invest in future of the trade in Scotland. I am a great believer in ‘If you get an opportunity to do something special, you must do it to the best of your ability’ - and to do that, you have to take chances.

John Gilligan We have got a great team at Wallaces TCB that is well known and well respected and has a wealth of experience in the Trade. People buy from people and our combined business is really all about the people. Licensees are much more aware than they were 20 years ago and they are very switched on. They know what they want and they are looking for a supplier that can give them a one stop shop and great service.”

Brian remains very positive about the future of the trade and believes that if people within the trade are positive then that has a knock on effect on their peers and customers. He explains, “The good operators raise the bar and bring everyone along with them. Everyone has to adapt and change as the market changes.

However the old saying “If you keep on doing what you’ve always done you will keep on getting what you have always got” often applies.

I firmly believe that hard work and a bit of luck can get you a long way.”

That’s certainly been the case for Brian… as for that dream of being a ski-instructor it will have to wait a few years!

DECEMBER 2014 DRAM 15

THE 14 ALLERGENS A new EU law comes in to force on 13 December and lists 14 allergens that need to be identified if they are used as ingredients in a dish. All food businesses will need to provide information about the allergenic ingredients used in foods sold or provided by them on their menus and staff will need to be aware of them.

1

CELERY This includes celery stalks, leaves and seeds and celeriac. It is often found in celery salt, salads, some meat products, soups and stock cubes.

2

CEREALS CONTAINING GLUTEN This includes wheat (such as spelt and Khorasan wheat/ Kamut), rye, barley and oats. It is often found in foods containing flour, such as some baking powders, batter, breadcrumbs, bread, cakes, couscous, meat products, pasta, pastry, sauces, soups and foods dusted with flour. The cereal will need to be declared. However, it is up to you if you want to declare the presence of gluten with this.

3

CRUSTACEANS This includes crabs, lobster, prawns and scampi. It is often und in shrimp paste used in Thai curries or salads.

4

EGGS This is often found in cakes, some meat products, mayonnaise, mousses, pasta, quiche, sauces and foods brushed or glazed with egg

5

FISH This is often found in some fish sauces, pizzas, relishes, salad dressings, stock cubes and in Worcestershire sauce.

6

LUPIN This includes lupin seeds and flour, and can be found in some types of bread, pastries and pasta.

7

MILK This is found in butter, cheese, cream, milk powders and yoghurt. It is often used in foods glazed with milk, powdered soups and sauces.

8

MOLLUSCS This includes mussels, land snails, squid and whelks. It is often found in oyster sauce or as an ingredient in fish stews.

9

MUSTARD This includes liquid mustard, mustard powder and mustard seeds. It is often found in breads, curries, marinades, meat products, salad dressing, sauces and soups.

10

NUTS This includes almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia or Queensland nuts. These can be found in breads, biscuits, crackers, desserts, ice cream, marzipan (almond paste), nut oils and sauces. Ground, crushed or flaked almonds are often used in Asian dishes such as curries or stir fries.

11

PEANUTS This can be found in biscuits, cakes, curries, desserts and sauces such as for satay. It is also found in groundnut oil and peanut flour.

12

SESAME SEEDS This can be found in bread, breadsticks, houmous, sesame oil and tahini (sesame paste).

13

SOYA This can be found in beancurd, edamame beans, miso paste, textured soya protein, soya flour or tofu. It is often used in some desserts, ice cream, meat products, sauces and vegetarian products.

14

SULPHUR DIOXIDE This is often used as a preservative in dried fruit, meat products, soft drinks and vegetables as well as in wine and beer.

16 DRAM DECEMBER 2014

WE SOW.

YOU REAP.

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NEW LIMITS DRIVE LOW ALCOHOL OPTIONS THIS MONTH SEES THE INTRODUCTION OF THE NEW DRINK DRIVE LIMIT. IT HAS BEEN REDUCED FROM 80MG TO 50MG PER 100ML OF BLOOD IN SCOTLAND, AND JUST IN TIME FOR THE FESTIVITIES. THIS IS ONE LEGISLATIVE MEASURE THAT IS GOING TO AFFECT ALL YOUR DRIVING CUSTOMERS. SUSAN YOUNG REPORTS.

T

he lowering of the drink driving limit to 50mg has been on the agenda as long as I have been reporting about the licensed trade. Back in the days the ‘battling Bartons’ (two well-known Dundee publicans) would have it out at the Scottish Licensed Trade Association’s conference, and the trade would lament how it would ruin their business. However 20 years on so much has changed.

On December 5th December Kenny MacAskill’s new law will come in to force. It does bring us into line with some other European countries like Italy, France and Portugal, who have 50mg as a limit. But as Britain already “has one of the best road safety records in Europe and the world” according to the Royal Society for the Prevention of Accidents, will this new limit really make an impact on road accidents?

European data in fact shows that a stricter BAC (Blood alcohol) level does not automatically reduce the number of road fatalities. For example, in 2008, 20% of fatal accidents were attributed to drink driving in Sweden and 17% in the UK despite the fact that Sweden enforced a stricter BAC limit than the EU average with 20mg while the UK had the lowest EU restriction with 80mg. However, most people would agree, that even one death is one death too many.

Most responsible people these days consider drink-driving a no-no, or should I say most people consider ‘over-the-limit’ drink-driving a no-no.

And this is where the rub is. Most people I know will either not drink at all or drink very moderately and drive.

When it comes to a night out however, lots of people drink, and really don’t consider the consequences the morning after. This is where I think the new legislation will have the most

impact. I don’t think police will be out in their droves at night. I think they will be waiting at the corners of suburban areas in the mornings!

The easiest option of course is to stay put and not drink. The second is not to drive the next day, after a night out, and the third option would be to chose to drink a non-alcoholic or lowalcohol drink. For the trade obviously the second and third options are preferable. It also helps to have staff trained in the various lighter alcoholic options and what the alcohol content is of the brands they have to offer.

But never mind your staff, having done a poll of licensees I know, very few of them realise how little they can drink before running the risk of losing their licence. The knock-on effect of being done for drink-driving is the fact that you get a criminal record, which impacts on your licence to sell alcohol and ultimately your business.

The new limit allows a maximum of three units immediately before driving (as opposed to 4.5 units at 80mg) for men, while women supping two units could be over the new limit! When drinking the night before driving men should consume no more than 6.5 units, women no more than 4. (This assumes that no alcohol is consumed after 11.30pm, and that driving does not take place before 8 am the following morning) These figures apply to people of average weight (around 12-13st for men, 9-10st for women).

Bearing in mind a pint of 5% beer is almost three units while a 25ml measure of vodka counts as one unit.

Most folk don’t oppose the lowering of the limit, however most do think that a ban between 50mg and 80mg, is a step too far, and that it should be a fine to begin with and points.

These days there isn’t really any excuse for not offering your alcohol aware customers a choice. So

Here is the our guide to what’s likely to entice your customers; Bavaria Lemon Radler Bavaria Radler Lemon is a low alcoholic beer based mixed drink with a lemon taste. At only 2% ABV and 35 calories per 100ml serving, Bavaria Radler Lemon is light and refreshing while still emerging with a perfectly dry, smooth balanced flavour.

Bitburger Drive Bitburger Drive Alcohol-Free is fully fermented which means there’s no need for it to be pasteurised and apparently it’s drunk by the German National Football Team. ABV is 0.05% and it has 29 Kcal per 100ml.

Erdinger Alcohol-free Erdinger Alcohol-Free wheat beer has a crisp, earthy aroma of hops. Erdinger is a premium alcohol-free beer which is free of chemical additives and brewed in strict accordance with the Bavarian Purity Law of 1516 - using just water, malt, hops and yeast. A 500ml bottle of Erdinger contains 125 calories and comes in with an ABV of 0.4%

Krombacher Low Alcohol Pils Krombacher Low Alcohol Pils is made with the same ingredients and in the same tradition as the brewery’s renowned Pilsner but undergoes a specially developed process of alcohol reduction. Available in 33cl bottles.

Sagres Zero Sagres Zero is the alcohol-free version of the popular Portuguese beer. Sagres Zero contains 0.3% ABV and has 22 calories per 100ml.

DECEMBER 2014 DRAM 19

NEW LIMITS DRIVE LOW ALCOHOL OPTIONS Weihenstephaner Alkoholfrei Hefeweissbier This German beer has had its alcohol removed by what the brewer calls a “gentle process for removing alcohol.” It’s a nonalcoholic yeast premium wheat beer. It has 95kcal/0.5l and an ABV of 0.5%.

Clausthaler Non-Alcoholic Golden Amber Clausthaler is a pioneer among non-alcoholic beers.

The wide range of Clausthaler products (Classic, Extra Herb, Lemon, Amber) illustrates the brand’s commitment to the nonalcoholic market. Since its launch in 1979, Clausthaler has won more national and international awards than any other German beer (e.g. DLG, World Beer Award). Brewed and bottled in Germany, this premium alcohol-free lager contains no more than 0.5% ABV and 75 calories.

Fosters Radler Foster’s Radler was launched last year by Heineken. This low-alcohol Foster’s radler, which includes lemon juice, is a beer mixed with lemonade. Radler beers are really a form of shandy traditionally drunk by German cyclists while holidaying during the summer months on account of their refreshing characteristics and lower ABV. At 2.0% ABV and 42 kcal.

Alhambra SIN Alhambra SIN from Spain has also been taking market share in 2014 with interest now coming from outside of the ethnic Spanish sector. The beer is made using all natural ingredients and secret brewing techniques that prevent the formation of alcohol but retain flavour. Alhambra SIN is available in a 33cl can and has an alcohol percentage of less than 0.5%.

Nanny State This Brewdog brew is a full flavoured craft beer which comes in at 0.5% ABV. The company says it is, “Packed with loads of Centennial, Amarillo, Columbus, Cascade and Simcoe hops.” It has 15 kcal.

20 DRAM DECEMBER 2014

what is out there for discerning customers who drive?

Loads! Apart from the rise in the variety of soft drinks there has also, partly due to the burgeoning craft market, a whole host of tastier options. According to European rules, alcohol-free beer has an upper limit of 0.5% alcohol and beer with a higher alcohol percentage up to 1.2% is called ‘low-alcohol’.

Double digit year-on-year growth for its low alcohol beer brands, coupled with the approved changes to the drink driving limit in Scotland have led Morgenrot to roll out its Krombacher Low Alcohol Pils and Alhambra SIN brands north of the border.

Morgenrot’s Sales Director Graham Archibald commented, “Gone are the days when low or no alcohol beers were insipid tasteless fizz and people didn’t have choice. Brands such as Alhambra SIN and Krombacher low alcohol are the finest examples of low alcohol beers which can pack a punch when it comes to flavour. This means they are becoming an enjoyable option for many consumers - not just the designated drivers - and a sales driver in a range of on-trade outlets.”

While it may be the change in the law that is precipitating a change in Scotland’s bars, on the continent consumers are already gaining a thirst for non-alcoholic (NAB) drinks.

New research from Mintel looking at six key European consumer markets reveals that it is Spain with the biggest thirst to quench for NAB - as in 2013, 60% of Spanish beer-buyers purchased non-alcoholic beer, rising to 69% of consumers aged 45-54.

It’s not only the Spanish that are enjoying NAB’s, German consumers are too. Half of German consumers purchased non-alcoholic beer in 2013.

Indeed, in Germany in 2013, nonalcoholic beer accounted for almost one in five beer launches, comparing to only one in 10 launches in 2012.

Furthermore, the demand is strong throughout Europe as one in three

Italian, a quarter of Polish and 18% of French consumers bought a NAB in 2013. In addition, despite having the notorious ‘lager lout’ status, one in seven British beer buyers purchased non-alcoholic beer in 2013, rising to a quarter of 18-34 year-olds among what is clearly a much more sensible generation.

Jonny Forsyth, Global Drinks Analyst at Mintel, comments, “Non alcoholic beer has huge long-term sales potential. This is an area of innovation which all major brewers should be focusing on – as consumers want reassurance of product quality, something trusted brands can provide.”

“The greatest influence on recent NAB sales is their improved taste.

Whilst NABs were pushed heavily in the late-1990s and early 2000s, this failed to translate into global sales because the product was widely viewed as inferior. This meant people preferred to drink a soft drink if they were not drinking alcohol, rather than a poor imitation of beer. Yet, the modern varieties – especially in Germany – are much closer to the taste of full alcohol beer and make an ideal adult or premium ‘soft drink’ option. This taste improvement has largely been due to the refinement of the production process.”

Mintel’s research also shows the continued uptake of low-alcoholic beers, especially beer mixes/Radlers.

Says Jonny Forsyth, “Despite the latest NAB beers imitating the focus on fruit flavoured innovation, the two are completely different products.

Lower ABV beers provide a more “sessionable” option for beer drinkers who want to look after their health and stay in control. Yet, non-alcoholic beer is more akin to a soft drink, and its lack of any alcohol has traditionally been the major barrier to the vast majority of beer drinkers.”

Certainly I for one will be trying out a few of the non-alcoholic or low-alcohol options in my favourite bars.

2014: SCOTLAND SHIN 2014 HAS BEEN A GREAT YEAR. SCOTLAND REALLY GOT AN OPPORTUNITY TO SHINE, AND SHINE IT DID. IN FACT A REAL FEELING OF POSITIVITY PREVAILED. SUSAN YOUNG REPORTS ON WHAT MADE HER SIT UP AND TAKE NOTICE THIS YEAR.

Stand out moments The Commonwealth Games and The Ryder Cup and the morning of the referendum result. I thought Glasgow really flourished during the Games. Not only, for the main, did the sun shine but the welcome that visitors got to the city and the job that the volunteers did at making people’s visits to the stadium’s memorable really cemented the opinion that Scottish hospitality is the best in the world. The Ryder Cup was a feat of organisation – hats off to Gleneagles, Diageo, and of course the event organisers. It was so smooth. The bartenders were first class too, particularly in the main area, which was packed. Again the weather was on our side, and it showcased Scotland and our beautiful scenery. I am hoping that the feel good factor that prevailed will continue into 2015. We’ve shown that we can deliver World Class events, we have proved that we have a hospitality industry worth shouting about, and I am hoping that tourists come in the droves next year too. I don’t think there is anything more that we could have done.

Company News In 2013 it was Tennent’s owner C&C who stood out when they bought a 50% share of Wallaces, and in 2014 they bought the rest, with Brian Calder (see interview on page 14) moving over to head up the new company Wallaces TCB. Wm Grant bought Drambuie – it’s moving from the MacKinnon family to the Grant’s, while Whyte & Mackay changed hands – it’s now owned by Philippines firm Emperador. Marblehead was sold to Quintessential and Dunns Food and Drink bought Dameck. 2014 certainly wasn’t dull.

Wow Factor There were lots of places that opened this year or were refurbished. The most recent have probably been the most glamorous in the shape of Anchor Line, The Western Club, Hutcheson’s, Hotel Colessio (pictured) and The Busby, but 2014 also saw the opening of the The Chester Hotel in Aberdeen, the re-opening of Cromlix House and Bubbles and Rahul Randev’s Garvie & Co in Milngavie. Deeside hotel The Banchory Lodge got a substantial make-over and Montpeliers in Edinburgh got a very successful make-over too. In fact last month’s magazine really covered the breadth of development and investment by Scotland’s licensed trade entrepreneurs. One of which, BrewDog, has not just expanded in the UK but has certainly proved its international prowess with bars opening all over the World. It’s great to see operators continuing to invest in their premises, and continuing to improve their offering. Their spend not just keeps staff in employment but has a knock-on effect on jobs throughout Scotland from shopfitters, to joiners, designers to upholsterers. What’s good news for the trade is also good news for them and for customers too.

22 DRAM DECEMBER 2014

NES Missed Billy Peterkin’s sudden death on his stag do in Spain was a tragedy and Walter Morris will also be sadly missed.

Are fajitas taking over from burgers?

Craft Beer continued its relentless march, and burgers are still in vogue. In fact the latest burger restaurant in Glasgow opens in December – 5 Guys. But another trend that has appeared is the rise of the Mexican restaurant. It kicked off with the opening of Juan Chihuahua last year and the first Pinto. Since then various other Pinto’s have been springing up in Edinburgh and Glasgow while Chimmy Chungas, Topolabamba (pictured above), Cha Cha Laca, the Mess Cantina and most recently El Cartel have all opened too. Viva Mexico!

Blue is the colour Probably the most talked about product launch was David Beckham’s Haig Whisky.

Everyone talked about the blue bottle, and obviously are still talking about it, and the Beckham connection certainly helps! Michael Owen just doesn’t have the same...glamour!

Distilling There are currently more than 30 applications in for distilleries – many of them craft sized, but a few are massive.

The move to create more distilleries has had a knock-on effect on gin and vodka production, particularly since you can start distilling white spirit right away, while whisky takes a minimum of three years. They are also, in many cases, owned by independent owners. The latest one is Arbikie, and Eden Mill has also been making great progress with its beers and gin and soon there will be whisky too. The Glasgow Distillery is now up and running and so is Glenrothes and Kingsbarns.

Whew!

Interviewee I think the person that surprised me most when I interviewed him was Mark Lappin (above). I thought I knew him, but I then discovered there was lots I didn’t know about him, which made it a very easy interview. I also enjoyed meeting Peter Bronsman, the man behind Kopparberg. His is a fascinating story, and he is a real character. It also takes some courage to wear the ties he favours! He has just taken the reins of the company in the UK following Davin Nugent’s resignation, no doubt there’s a new tie to come. Roll on 2015!

DECEMBER 2014 DRAM 23

LICENSEE INTERVIEW

I

’m sitting writing this article with a wee glass of wine... courtesy of my interviewee Jim McSherry, who owns and runs the Wee Windaes in Newmarket Street, Ayr. It was his parting gift to me along with a lovely box of Roses. He is certainly a charmer, and also a very popular mine host, although he would bat this allegation away. In fact there is more in my notes thaT can’t be used, than can. Stories upon stories upon stories. He really is a great raconteur.

I’ve also come away having made the acquaintance of everyone in the pub.

When I was finding out a bit about Jim, before I interviewed him, I heard the pub described as like something out of ‘Still Game’. I can totally understand the comparison having now visited the Wee Windaes. It’s what you call a very traditional Scottish pub, and its the sort of pub that I could while away the whole day. It’s cosy, spotlessly clean and with a convivial ambience. Much of that is down to Jim and the characters that obviously are regulars in the bar.

When I joined Jim he was busy chatting to Alan McInally, who since retiring from football is best known for his work at Sky Sports reporting on football. He is a local, and obviously very fond of the bar. In fact the pub is a haven for footballers past and present, this could be due to the fact that Jim is himself a former footballer and manager. His footballing career started at Kilmarnock in 1970 and also played for Ayr United – in total he played more than 300 matches for the Ayrshire clubs and also spent a stint as commercial manager for Kilmarnock. As well as football he also had a career selling to pubs – starting out with Dunn & Moore before moving on to Ind Coope, Carlsberg and Scottish & Newcastle.

He says, “I worked for Dunn & Moore when walkietalkies were first out. We had to put our orders in through the walkie-talkie. Despite the fact I can’t remember what happened yesterday, I remember that I was Dunn 17.”

In fact he tells me that Billy Dunn, his old boss was in the pub fairly recently. Says Jim, “It was great to see him.”

But it was John Gilligan who got Jim into Scottish & Newcastle or Scottish Brewers as it was best known. Says Jim, “I covered Ayrshire and I loved the job. Not once did I think I don’t want to do this today. It was great going in to see customers. I used to go in and take their orders. I’d have a look at the fridge see what they were missing and suggest they stocked up. It used to get me into trouble with tele-sales. But I am great believer, and in fact I still operate that way, if I see a rep I am much more inclined to give them an order. That’s why I’ve got stock in my cellar which I am probably never going to sell.”

He continues, “I think it is a shame that reps don’t call any more and I think businesses are losing business because we don’t get know people in the company. People buy from people.”

Jim took on the pub eleven years ago. He says, “It had been closed for 18 months when I took it on.

John Gilligan had suggested it. I had left Kilmarnock and I wasn’t doing anything, and the pub initially was

24 DRAM DECEMBER 2014

Jim McSherry with grand-daughter Nathalie

supposed to be a wee side-line. I knew football inside out, and I had worked on the other side of the pub trade in sales, so it came quite naturally to me.”

However he doesn’t consider himself a great barman or indeed someone who excels at business.

He explains, “I take my hat off to Bill Costley, Colin Blair and Robert Kyle they are all really good businessmen and operators. I give 100% to what I am involved in and sales here are never up or down, they are steady. I’ve got great customers they are all very loyal.”

In fact I met a couple of them – John Bell, a 93 year old who drinks Guinness, a couple from Troon, the gentleman from the cafe down the road. He told me when Jim got distracted for a moment, “Jim is great. He is an ambassador for Newmarket Street.

Everyone loves Jim.” The Wee Windaes is open seven-days a week although it shuts early on a Sunday. Says Jim, “We didn’t used to open on a Sunday at all, but then Eileen started working on a Sunday and she has built up a really good trade. The biggest problem is getting people out. It’s that last 10 minutes... whether at 6pm or 11pm. There always time for one for the road!”

WEE WINDAES, BIG PERSONALITY DECEMBER 2014 DRAM 25

WEE WINDAES, BIG PERSONALITY Jim runs the pub with the two daughters and grand-daughter Nathalie who was behind the bar on the day I visited. I asked her what it was like working for her grandfather? She told me, “It is great. I started out working in the pub when I was 14 helping with the food, and when I got to 18 I went behind the bar.” She laughs, “He just loves it when someone says to me ‘ask your dad...’ when in fact he’s my grand-dad! I love working here, all the regulars know me, they’ve seen me grow up, and they keep me right.”

But although Nathalie likes working behind the bar, Jim says he’s not a natural. He tells me, “I don’t mind folk ordering pints or wine, but as soon as they say add soda or top it up with black current, I give them pelters! The other folk behind the bar say just serve them! I also don’t like swearing. We have a yellow and red card behind the bar just for that. And I’ll say ‘do you really want a yellow card?”

don’t buy them all up.”

On the day we met there was bit of excitement in the air, as Ayrborn Nicola Sturgeon took on the role of First Minister, and she is the niece of one of Jim’s best pal’s sports writer Iain Ferguson who now writes for the Ayrshire Post, but who used to write for The Record. Says Jim, “Nicola’s mother is Iain’s sister”, and he jokes, “He is my PR man.”

Jim mentioned so many others including other customers like Jim Fleeting and Jim Stewart and Andy Sime from the Kylestrome Bar, where the ladies gathered at the bar had just had lunch, Bobbie Lennox and so many more. Says Jim, “I’m afraid I’ll miss someone out.”

Talking of the ladies at the bar... coincidentally they included a acquaintances of mine Fiona Black, a friend of mine from way back, Annie Rossi who now owns the Glenpark Hotel in Ayr, who I met when she had the Old Racecourse Hotel, 20 years ago, and

There’s also a well loved racing club that meets at the pub.

Says Jim, “We’ve 26 members, and everyone gets a shot, but I reckon it’s the worst one in Britain as we never win anything, although we do raise cash for the Ayrshire Hospice by hosting race nights.”

It’s certainly a popular pub. And there’s a montage on the wall (above, left) which includes just a few of the footballers that also rate the Wee Windaes including former Scotland manager Craig Brown, Walter Smith ex-manager of Rangers, former Ayr United star Bob Reilly and others too many to mention. But when I asked him who was his most famous visitor he laughed, saying Jackson Anderson.” Who is apparently one of his regulars who says to Jim, “I walk past 20 pubs to get to this one, only to get pelters!”

Jim comments, “The thing is pubs like this one are disappearing.

We aren’t just a place to get a drink. We are where people meet their friends, enjoy a bit of banter, catch up. I am sure there will always be a role for the traditional pub, as long as big pub co’s

Louise Wylie, Artist George Wylie’s daughter, Tracey Drennan and her mum Anne, another former bar owner (who are all in the centre picture).

Fiona told me, “This is a great pub. We always feel very comfortable here and the banter is always great. I even feel comfortable coming in here on my own. You always meet someone you know.” I can vouch for that!

That’s is the mark of a good pub. Says Jim, “The loyalty of our customers has been brilliant and they are the most important people to me and my staff, we don’t lose them and that’s what makes this place.”

I’m sure his regulars would say that it was Jim that makes the place. I would agree. But the last word goes to former boss John Gilligan, who just before he stepped down as MD of Tennent’s managed to get Jim to swap his beer to Tennent’s from Heineken.

Says John, “McSherro my buddy, the worst at paperwork ever, but he could sell you an umbrella in the sunshine! The ‘John Cleese’ of the pub game...”

26 DRAM DECEMBER 2014

AFTER DINNER DRINKS AS THE GENTLEFOLK OF DOWNTON ABBEY GO TO RELAX IN THE DRAWING ROOM AFTER DINNER, IT’S MORE LIKELY TO BE A PORT, SHERRY OR WHISKY THAT IS SERVED, BUT WHAT ARE WE LIKELY TO DRINK POST DINNER THIS FESTIVE SEASON?

F

ood obviously is a key driver at Christmas and more and more bars and pubs have risen to the challenge, and with food more prevalent the sale of after dinner drinks also becomes a profit opportunity.

Drambuie is pushing a pre-mix toddy version mixed with apple juice and spices. The company is looking at 275ml bottles, but initially will be encouraging bar staff to measure the drink out.

However, its 15 year-old Drambuie remains a firm favourite sipped over ice. It’s the last time the brand will be sold over the festive season by the Mackinnon family as the brand has been bought by William Grant & Sons. The brand doesn’t officially change hands until the New Year and William Grant has already hinted that it’s going to completely reposition the brand.

Baileys is also synonymous with Christmas. Diageo is spending £3.5m marketing the brand this winter, and although 2014 is the brand’s 40th birthday, it is instead tapping into its core market of females with an on-trade sampling campaign and marketing around women and their friendships, with a working title of ‘girls’ night out’. Already the poster festive advertising has appeared.

Anna MacDonald, Western Europe marketing director, says, “Baileys plays many roles. It certainly has a role after dinner, and a lot of it is consumed at home, but we’ve seen quite a shift in the on-trade, with more and more people choosing it as a drink when they’re just out having a drink.”

The brand’s flavours of coffee, hazelnut and biscotti were joined last year by a limited edition Chocolate Luxe flavour, which has proved so successful it has been added to the Baileys portfolio, and is part of this Winter’s push.

The £3.5m spend is the largest the company has invested in the on-trade as it looks to convert ‘at-home’ drinkers, who make up the majority of its consumers, into out-of home drinkers.

MacDonald said, ”We want to capture the female zeitgeist of women being empowered to stand out in a male environment.

Christmas is the time that women are more likely to go out and have a drink with female friends they might not see often.

Although we’re talking to women, we’re finding that a lot of men are now drinking sweeter drinks and different flavours. They may not drink them after football, but they will after dinner!”

It may be that men are happy to drink Baileys at home, but Raja Nijafi, manager of the Café Royal and Circle bar in Edinburgh, insists they’re still sticking to more traditional drinks when out, or at least his clientele is. “We tend to sell more whiskies to men,” he says. “You do get the occasional Amaretto, but generally it’s more women that will drink them. Our whiskies are always very popular, especially in the Circle Bar, with Glayva being popular with both men and women.”

Glayva has reacted to its new audience by creating a new design for its bottle, emphasising the ingredients in the liqueur and also promoting the drink’s suggested serve on the lid, which is neat

over ice. As well as an extensive Facebook campaign, Glayva has also been running sampling events around the UK and is launching its Christmas push this month.

Packaging has also been a lever used by Disaronno Amaretto. For the second year, it is building on the success of its partnership with Versace, unveiling a newly designed bottle. Its marketing is concentrating on social media and lifestyle editorial. It’s mainly a consumer campaign as with all advertising it also feed sales in pubs and bars.

The award winning King’s Ginger is also a great festive drink. It’s spicy ginger notes capture the essence of the season. Brand owners Berry Bros are determined to raise its profile in the on-trade and in fact switched distributor earlier in the year to Mangrove.

Although sweetness can often be blamed as the reason for less men drinking liqueurs, it seems men are a bit more adventurous with their drinks when you move outside Glasgow and Edinburgh.

Jordan Irvine, duty manager at The Playwright in Dundee, believes that there has been more experimentation with liqueurs in the last few years. “I don’t know if it’s just people fancy a change, but we’re finding that there’s a lot of people trying new tastes and serves,” he says. “Admittedly we use the majority of our liqueurs in our cocktails, and we incorporate our seasonal liqueurs like Glayva, Baileys and Drambuie into a special Christmas cocktail menu, to put our own individual twist on them. But we’ve found that with the opening of Castlehill [a two AA star restaurant which opened this year in Dundee], there’s more competition so we’re trying to get liqueurs in that other bars haven’t got. One that we’ve found has gone down really well is Akashi Tai, a plum liqueur. We had a tasting session with the bar staff and decided that it would be a really nice serve to have on the bar. We have it in cocktails as – at 14% - it’s a bit too weak on its own, but I’ve served a double on rocks and it’s been well received.”

Chambord is a liqueur which is not generally drunk on its own.

Although Chambord is predominantly used in cocktails, it’s very easy to make use of a bottle even if your bar is not geared up for cocktails. Two of the easiest drinks would be a Chambord Royale or a Chambord Spritz. For a Royale, simply measure out a glass of Champagne (Prosecco or cava can also be used) and top with Chambord, just enough to colour it. For a Spritz, measure 50ml of Chambord with 125ml of dry white wine and add ice.

It’s not necessarily about stocking new brands this Christmas its more about taking the usual favourities and adding a twist either a new mixer, or using the ingredients in a special cocktail.

After all it is the season to be jolly!

DECEMBER 2014 DRAM 29

278 West George Street, Glasgow G2 4LL

MALMAISON

30 DRAM DECEMBER 2014

DESIGN FOCUS

I

t’s hard to believe that Malmaison in Glasgow has been open for twenty years, so to walk into its brasserie restaurant and see the transformation that has taken place in less than two months, is quite something.

To celebrate its 21st year, it has marked the occasion by partnering with Martin Wishart, to open The Honours, a Glasgow offshoot of Wishart’s Edinburgh restaurant, replacing its Malmaison Brasserie. This move coincides with a complete refurbishment and redesign of the entire bar and restaurant by designers Curious, costing £1.5m.

When Malmaison originally opened in 1994, in an old church it had a cavern-type bar/brasserie, and 72 bedrooms. The bar/ restaurant was a gothic, black wood-clad room, with hidden banquettes, wrought iron bar stools and private dining rooms tucked away. Your introduction to it was a bright purple entrance hallway with a wall on one side, and gaps on the other to allow access to the bar.

“Basically it was just a landing pad,” says general manager Graham Chalmers, of the purple entrance. “It was a straight up and down room and didn’t have much personality. The bar was in the restaurant, so you had to either go and get a drink or get table service. Now we opened up this room, to have the bar, and the tables in between the pillars, with bar stools. It’s now got an identity.”

The first thing that you notice when you descend down the spiral

BY MAIRI CL ARK staircase from reception, is that there is now a bar on the left hand side, and a huge wall of stainless steel beer barrels on the far wall. The walls all feature mink wall paperwall paper and pop art, while low tables are circled by turquoise blue chairs and mushroom coloured stools.

In order to create the bar, the wall that was on the left has been removed by the designers and between five pillars there are now three posing tables with six stools each. While to the left of the bar there are three meeting rooms cum private dining rooms. They can be divided to create two smaller rooms accommodating 12 people, and a larger one for 16, or the entire trio can accommodate 56 in total, allowing Malmaison to cater for parties, meetings and intimate celebrations.

The floor of the new bar/lounge has been replaced and now instead of a red and cream chequered carpet, a wood-like floor.

Another feature at the far end of the bar is a glass room where the kegs of beer are kept, and a pillar-box red, wrought iron ‘python’ winds around the top of the bar to pump the beer to the fonts.

As already mentioned the far wall is covered in beer kegs, however on closer inspection the clever use of a mirror reveals they’re actually half-kegs. The previous wall-mounted uplighters have been replaced with hanging industrial style lights on a red cord.

The gaps in the wall that used to allow drinkers from the bar DECEMBER 2014 DRAM 31

to spill over into the hallway have been replaced with windows, giving an element of soundproofing to the lounge.

By moving the private dining rooms out of the restaurant, Malmaison has been able to increase covers in the new restaurant from 80 to 106, which allows it to accommodate more than just guests from its 72 rooms.

While both the bar and the restaurant have had extensive work done on them, the restaurant is the biggest transformation.

Gone is the brooding, dark wood of its inauguration in September 1994, instead the converted church in West George Street has been filled with light.

The beautiful former crypt has been repainted cream, which highlights the stunning architecture of the ceiling. Black pillars have been painted gold, and sparkly chandeliers that spins discs of light around the concaves have been introduced.

The bar that was located on the right as you walked in, has been relocated to the opposite side of the room and has been doubled in size to 10 metres. On the back gantry, a rack of wine bottles back onto a glass wall allowing anyone to see the action in the kitchen, which has been revamped by RH Morton to Wishart’s spec.

The black booths that used to back on to each other, with an alley through the back, have been replaced with sumptuous circular banquettes in a crimson red velvet. These are complemented with sable-coloured velour bucket-type chairs. The crimson topped tables add warmth to what is otherwise quite a plain room.

Chalmers admits there’s still some changes to be made. “It’s only when you see things in situ that you realise you want to tweak things,” he says. “We’re replacing the gunmetal steel colour of the bar stools with crimson red, and doing the same with the mushroom stools. In the restaurant, we’re going to be putting bolsters on the banquettes in complementary alternate crimson 32 DRAM DECEMBER 2014

and dark leather.”

It’s the first partnership for the hotel chain and for Wishart.

Scott Harper, brand director of Malmaison admits that it’s an experiment for both of them. “We knew we had to offer something different in Glasgow,” he says. “Martin had been quite open that he wanted to have a presence in Glasgow, so it came at the right time for both of us. We’ve never collaborated with a chef before but we think it’s right for Glasgow.”

The refurbishment doesn’t end with the downstairs though. The reception is scheduled to be revamped in the early part of next year, and work has already started on the rooms. Twelve have been done so far, replicating the wood panelling in the bar on one wall behind the beds, installing coffee machines and wraparound headboards. Carpets and mattresses have been replaced in all 72 rooms and the rest will be completed in the New Year.

The hotel has had to take on a dozen new staff to cater for the anticipated extra custom, and Wishart has been on hand from day one to ensure a smooth running. Due to the amount of work, the bar and restaurant closed for 7 weeks from the end of September, opening a part-finished bar for the MTV EMEA awards on the 7th Nov. While there was no restaurant facility available, the hotel put on complementary taxis to sister hotel, Hotel Du Vin in Devonshire Gardens. “Although there are loads of great restaurants around,” says Chalmers. “It made sense to keep it in the family, as it were. We were able to showcase another brand in the company.”

Since it re-opened the bar and restaurant in the middle of November, response has been good. “We’ve deliberately kept a limit on the covers that we serving to ensure that the kitchen beds in and the front of house beds in,” Chalmers says. “Already we’re finding that we’re having to push that. Martin is very happy with how things are going and is here a couple of days a week.

Our biggest task now is letting everybody know we’ve changed.”

Proud to supply Malmaison

DECEMBER 2014 DRAM 33

110-114 Rose Street, Edinburgh EH2 3JF

ELEMENT DESIGN FOCUS

E

lement in Edinburgh’s Rose Street was one of Signature Pubs’ first ventures in the capital eight years ago. Since then it has established itself as a place to go in the busy thoroughfare and its outside area has been well utilised. And although the bar has been refreshed over the last eight years last month saw it getting a thorough make-over. Hazel Ward, Signature’s operations manager told DRAM, “It’s been long overdue.”

Out went its brown leather relaxed lounge style sofas, brown wood panelling and cream walls, and in its place a refreshing royal blue and lots of stainless steel.

The bar’s brushed steel top has been retained, although the interior wooden workings of the bar have been ripped out by bar specialists Concept and replaced with stainless steel shelving throughout. Says Hazel, “Having steel behind the bar is much easier. We’ve also enclosed the shelving at the top of the bar, I’ve always thought having it open was dangerous!”

Tibbets Abel – who designed the new look – have managed to use the existing architecture to create a feeling of a more open venue. The ceiling-mounted lighting has been replaced by pendant lighting, with really unusual lampshades made from glass decanters.

All the wood has been painted in a rich royal blue, which matches the material on the bar benches that accompany the posing tables in the bar area. Four stools, with distinctive backs, and covered in turquoise velveteen, studded with gold, hold court around the bar. They were specially made for Element and are distinctive from the rest of the bar furniture, but manage to complement it.

The wood panelling around the walls is original, but now coloured blue to match the shutters on the windows. The original mirrors which graced the panelling have been retained and replicated on the opposite wall.

The majority of the furniture has been kept and lovingly upcycled using the array of blue tones that compose Element’s

34 DRAM DECEMBER 2014

BY MAIRI CL ARK

MO

ER

blue theme. All the tables to the left of the bar have been recovered in stainless steel, while the ones on the right are in pine. On the far wall from the bar, the walls are bedecked in wallpaper showing apothecary bottles. Beside the fireplace, a tan leather covered banquette leads to the window, where the alcove now has a comfy leather seat, with cushions. Pine N S C O T T I S H C R AF T BE tables and a mixture of blue and cream covered chairs are in DER front of the banquette.

Opposite the window is a curved banquette covered in tan leather and behind that Tibbets Abel has created a snug.

“We previously had a wall there,” says Ward. “But we felt that EW people were missing out on a lot of the atmosphere, so by just HI ED I N STIRLINGS taking away the top third, it opens it up without losing any of the intimacy.”

The snug’s walls are decorated in a different bird-themed wallpaper, which marks the room from the rest of the bar.

A dark leather on the cushioned seating adds to the general seclusion.

There’s a tiled bar frontage and the flooring to go in, but says Hazel, “We managed to put the brass corrugated detail in, but we had an opening date we had to stick to. Now it’s so close to Christmas, we’re going to struggle to get it done, so that’s a job for the new year.”

The huge mirror which dominates the walkway to the restaurant remains, however the carpet that was underfoot has been replaced by laminate floor which is close to resembling the Fallen Brewing Company is based near Kippen at the foot floor of the main restaurant. “The rest of the floor was just stunning Fintry Hills in Stirlingshire. With views across the Forth industrially cleaned,” Ward says. |”Itof the doesn’t matter how and Endrick Valley towards Ben Ledi, Ben Lomond and the South-West clean you keep a floor after so many years really seesetting. theFallen Brewing was formed Highlands,you it is a truly inspirational difference when you do a deep clean.” with the aim of brewing ‘to style’ but with an emphasis on ramping up Hand E. Crafted in the UK by T. 07507 862 167 paul@fallenbrewing.co.uk the flavours tables to allow beerhave lovers to been experience the full virtues of new Opposite the mirror, the original standalone world hops, the best malts and some weird and wonderful alternative Fallen Brewing Company accompanied by fixed tweed covered bar chairs, the colours www.fallenbrewing.co.uk ingredients.

We focus on quality, not cost, toof brew the best most flavourful which replicate the theme of the mainbeers bar, mixing turquoise, we possibly can. Pure, soft Scottish mountain water; malts from in Stirlingshire, Scotland. @fallenbrewco Warminsters, Weyermanns and Fawcetts and the best hops from around yellow, the different blues and tan. the world.

As you move in to the main restaurant, the first change has

RE

BR

FALLEN BREWING CO

Proud to be supplying Element.

MODERN SCOTTISH CRAFT BEER

Hand Crafted in the UK by Fallen Brewing Co. Stirlingshire, Scotland.

www.fallenbrewing.co.uk tweet @fallenbrewco

DECEMBER 2014 DRAM 35

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been the removal of two long tables that were on either side of of just a part of it, says Ward. “Functionality is a big thing when the fireplace. They have been replaced with tables, allowing the we refurbish anywhere. We want to be able to adapt the space restaurant to move them around to cater for different sized to accommodate what ever is needed. Re-using furniture is groups. something we as a company like doing both for cost but also The seating around the tables is a mixture of plain pine chairs environmentally. with blue or cream cushioning and tweed covered chairs, The removal of the pictures may make you think the restaurant which match the stools in the corridor. Two of the walls are lacks any imagery, but instead of pictures, a huge mural has lined with tan leather banquettes, one was existing and was been painted on the far wall. Created by local artist Lynsey Jean just recovered, but the other was Henderson, it picks out various installed to match. All the feathery Edinburgh landmarks such as ferns that were dotted around the Greyfriars Church, Rose Street restaurant have been replaced with and the Royal Mile. a mismatch of different ornaments While the toilets haven’t been WE’VE TRIED TO such as deer heads, vases and revamped - “There just wasn’t REFURBISH IT books. The pictures that used to time,” says Ward – they have had hang on the wall opposite have new wash-hand basins and handWITHOUT LOSING been removed, and the hanging dryers put in. The hallway down THE FEEL OF IT lighting replaced with wrought iron to the toilets has had a bit of TLC, wall lights. The two main lights with mirrors and pictures.

HAZEL WARD in the restaurant are distinctive The new layout means that the bar OPERATIONS MANAGER, chandelier-style with antler-effect can cater for 80 covers, while the SIGNATURE PUB GROUP arms holding the lights. restaurant is now able to seat 42.

The area in front of the fireplace on “We’ve tried to refurbish it without the far wall, used to have two sofas losing the feel of it,” says Ward. in front of it, however these have been replaced with tables.

“We have a very loyal customer base so we didn’t want to “We found that having a low table wasn’t conducive with people alienate them. We get a lot of tourists who come in and expect eating,” says Ward. “We quite often get a lot of people who are to get a feel of Scotland, so using the tweed and having the just stopping in for something to eat. There are plenty of tables mural allows us to be ‘Scottish’ without it being twee.” for people in the bar if people want to spend a leisurely day here.

Overall, Signature has managed to refresh Element creating a We wanted to create an actual restaurant style area.” bright, airy dining venue without losing its relaxed lounge bar To the right of the fireplace stands a blue bookcase, which is vibe, and judging by the rate it was filling up when DRAM was on casters. It can be moved to create a private dining room, there, it looks like the customers agree. should someone want to book the whole restaurant, or section DECEMBER 2014 DRAM 37

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38 DRAM DECEMBER 2014

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DESIGN FOCUS

BY SUSAN YOUNG

THE WESTERN CLUB RESTAURANT A lan Tomkins opened his Western Club Restaurant last month. It marks the first new city centre venture for the veteran restaurateur in almost a decade. He reckons it is Glasgow’s finest dining room. He could be right.

The best word to describe The Western Club Restaurant is sumptuous. It’s luxurious, opulent, gorgeous and impressive.

It doesn’t come as any surprise to hear that designer Amanda Rosa has put her mark on. Her credits include the original One Devonshire Hotel and Dakota... she’s a lady who knows how to do posh and how to do it well.

For those that don’t know The Western Club, it is located on Royal Exchange Square and is Glasgow’s oldest and only remaining residential club. Today the restaurant is now open to the public, but the 600 members still have their own private dining area and bar. Alan explains, “I was approached by the club a long time ago. I have in effect rented the space, but I am also responsible for the food and beverage operation throughout the whole premises and not just my restaurant.

So the members still have their own private space, but if they want they can also enjoy our restaurant and they do have some member associated benefits.”

The new venture was the result of a “head-hunting” exercise by the Club, who identified Tomkins as having the track record and reputation they were looking for in the partnership, and as such the two parties agreed that Amanda Rosa was the best person suited to designing the restaurant.

Alan comments, “The minute I walked into the Club’s dining room I instantly knew it would make the most fantastic restaurant.

And we knew that Amanda, with her pedigree, would get it just right.” He continues, “Her brief was to create an elegant but not too shouty restaurant that was contemporary, but classical and at the same time comfortable.”

You enter The Western Club Restaurant on the ground floor and immediately you are transported out of the bustling Royal Exchange Square into an oasis of calm in the elegant reception area where you are welcomed and ushered up stairs. The building boasts a rich dark grey colour scheme which carries through from the reception area, up the stairs to the landing and then into the restaurant. It’s almost like entering a rather grand house which has had the contemporary, professional interior decorators in.

At the top of the stairs you find a rich pink upholstered armchair and a console with two lamps, and large mirror just as you would find in the hallway of a house. Double doors take you into the restaurant, says Alan, “We wanted people to be able to enter through a grand double door which also allowed us space to create a meet and greet area. To create this area we had to knock down a dividing wall.”

The restaurant overlooks Royal Exchange Square and from the windows you can see the elegance of architecture that litters the square particularly the Greek Thomson pillars. In fact the dining room also boasts its own, much plainer, pillars which have been painted the same grey as the walls.

The room also features wood panelling in the same grey and striking mirrors all round the room, which look like windows.

They reflect the light from the square and at night cast the DECEMBER 2014 DRAM 39

have more of a rustic feel. This adds a bit of variety and also twinkling lights of the Royal Exchange Square fairy lights into the restaurant itself. Says Alan, “At night with all our candles, interest. The whole restaurant is carpeted with strippy mink the dimmed lighting and the reflection of the fairy lights, this is and dark grey carpet, which is the sort of carpet you sink into. really a magical dining space.”

While discreet wall lights line the walls.

There is a small area on the right of the room where you can sit Says Alan, “We are not minimalists nor are we maximists. The and enjoy a pre-dinner drink. This feeling here is one of calmness and has fixed minky leather seating, a elegance.” scattering of cushions and black Peter Wilson, formerly Chef at round metal tables which can wind WE ARE NOT Lochgreen House and Piersland up or down. The carpet and the House in Troon, heading up the MINIMALISTS NOR soft furnishings are predominently kitchen team. He is serving a soft mink, with crushed velvetARE WE MAXIMISTS. contemporary classic food using like upholstery on the bucket THE FEELING HERE IS chairs. the very best seasonal Scottish This area also has an standing ingredients.

ONE OF CALMNESS height posing table, inset with Alan continues, “When I first AND ELEGANCE. walnut, which seats eight and saw the restaurant space I could which also boast eight elegantly envisage today’s business leaders ALAN TOMKINS, stripped bar stools. Huge halfdoing deals in this space and diners RESTAURATEUR globe like hanging lampshades enjoying its elegance.” which appear to be lined with And on the day I visited, and in fact mother-of-pearl. Giving off a lovely enjoyed lunch, it was indeed being utilised by businessmen, soft glow. Along the centre of the table lie a rack of small couples and club members too. It is certainly a grand addition candles. to Glasgow’s restaurant scene.

To the left as you come in there is a well-equipped but unobtrusive The Western Club Restaurant is at 32 Royal Exchange Square, serving bar. The furniture in the restaurant is mainly rosewood although there are a few tables, which seat eight, and which Glasgow G1 3AB 40 DRAM DECEMBER 2014

1 1 TH

the

incorporating the

DRAM AWARDS

AU

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SUE SAYS @dramscotland

/dram.scotland

F

irst things first. An apology to Mike Aikman and Jason Scott.

I thought my piece last month made it clear that I really respected the two owners of Bramble and that I thought it was a great bar. I didn’t for one minute think that anyone would imagine that I didn’t like Bramble. I think 100% it deserves to be on the list of favourite bars voted for by bartenders and drinks industry professionals from around the globe. My point was that there are other bars in Scotland who deserve to be on the list too. However it was great to see so many bartenders and friends of the bar leap in with their support. I think we are all in agreement Bramble is a great bar. And I think Mike and I are also in agreement... there ought to be more Scottish bars on the list. How we achieve that I don’t know.

I had a great night out in St Andrews recently with Dundee licensees Jonathan Stewart and Gary Thomson, as well as Colin Beattie.

The event was the Courier Business Awards and we were all there as guests of DC Thomsons. It was a good catch up and it was also very nice to know that the two Dundee licensees support each other.

Jonathan says Gary is his ‘go to’ figure for everything modern, while Gary says that he goes to Jonathan for advice too.

Listening to the radio the other day (Smooth) I heard the word ‘Micropub’ being bandied about.

Apparently a Micropub is a small freehouse, which listens to its customers, mainly serves cask ales, promotes conversation, shuns all forms of electronic entertainment and dabbles in traditional pub snacks.’ Surely this is not a new phenomena?

Lots of Scottish pubs are like that.

However down South its apparently a new trend...they even have a micro pub association. Now you know.

We’ve a full page in this issue on Allergens. I had seen something in the press about it, but then I bumped into Hazel Tomkins, Alan’s wife, when I was interviewing him about his new Western Club Restaurant. She runs a training company and she kindly sent over all the details.

If you would like to know more, or want to get your team some training, after all it will be law shortly... her email address is hazel@wineorama.com. See our Allergens list on page 16

42 DRAM DECEMBER 2014

Hats off to the team at Indigo Yard. I was in for lunch during the recent International and it was packed. But the staff sailed through it effortlessly. There was real mix of customers and a healthy contingent of rugby players which made for a great atmosphere.

I had a call from Neil Convery recently he is moving on to pastures new at Heineken and taking up his mantle is that well kent face John Hutchison. He is taking over the role of Regional Sales Manager for West and Central Scotland. John told me, “I’ve been 13 years with Heineken and this is a natural move for me. I’ve been fully involved with our customers in Scotland and this gives them consistency. They know me and they trust me.”

In Anchor Line the other night I bumped into Nic Wood of Signature Pubs.

Tony Conetta, one of Anchor Line’s owners joined us for a chat. The subject, I kid you not, the Josper Grill and its alternatives. I wish I had my video camera on hand. I had no idea grills were so interesting and complicated! The next time I try a steak at either Khloe or Anchor Line I will be paying more attention.

Steven Macleod at Hotel Colessio really scored when Kylie came to Glasgow because she stayed at Colessio, Stirling, and all the papers covered it. guide to...

Best of Steven got a pic with A the pop queen. One for his album.

14 20 Congratulations to Alison Hart of Barcardi-Brown Forman on her engagement. Gregor Lang popped the question on a recent flight to Miami. All the best to the couple who celebrated by visiting all the best haunts in the city.

It was lovely to see David Urquhart being recognised at an awards ceremony recently. He picked up the accolade HIghland and Island Tourism Ambassador for 2014!

Next year is zooming towards us, and we at DRAM have lots of new plans. The DRAM Awards have been given a revamp, and there will be lots more publicity around them. But we have also decided to take our annual supplier’s survey and turn it into an awards event too. This will take place in May and will be called the ‘On-trade Suppliers’ Awards. We will also be rolling out more of our city guides, as the first two The ‘wee’ Guide to Glasgow and The ‘wee’ Guide to Edinburgh have flown out the door, with places constantly emailing and calling for more copies. Roll on next year, and roll on Christmas. Hope it’s a good one.

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im en

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Restaurant, hotel, café or bar...

“Goal’s Hospitality apprenticeships are the essential tool to attract, develop and retain the best talent in the industry. They make certain our staff have the vital skills that ensure a world class customer experience.”

Rohaise Rose-Bristow, The Torridon, Award Winning Scottish Hotel 2006 - 2014

To find out how you can get involved in funded Modern Apprenticeships, text ‘TELL ME MORE’ to 07867 459363 now.

1 Bowerswell Road • Perth PH27DL Tel: 01738 447 337 info@goaltraining.co.uk DECEMBER 2014 DRAM 45

ROUND UP Sam Torrance celebrates with Caledonia best

Amie Duncan, general manager at The Butchershop Bar & Grill (pictured right with owner, James Rusk) has won the Virgin Rising Star of The Year Award at the UK Restaurant Manager of The Year Awards.

The annual Ben Barrel Ball took place last month and as usual it was an evening of entertainment and fundraising. David McGowan, President of the BEN welcomed guests and presided over the event.

Ryder Cup legend, Sam Torrance, spent an evening with invited guests from the on-trade at an exclusive event recently delivered by Caledonia Best at the Colessio Hotel, Stirling. In the year that Scotland hosted the Ryder Cup, Caledonia Best gave the country’s licensees the chance to raise their golfing game with the Caledonia Best Challenge – a national tournament for publicans. The final was played at the La Manga course in Spain.

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: Mairi Clark • Advertising Manager: Lucy McGovern • Advertising: Vicky Corrieri & Warren Campbell • Production: Gareth Neil 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 2014.

Printed by Stephens & George Print Group.

46 DRAM DECEMBER 2014

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