DRAM 293 January 2015

DRAM

293 DRAM MAGAZINE JANUARY 2015 ISSN 1470-241X

DRINKS RETAILING AND MARKETING

OUR NEW YEAR GONGS • BURNS NIGHT • SCOTT MCMILLAN

DRINKS RETAILING AND MARKETING

WELCOME

W

elcome to the first issue of 2015... though I’m sure many of you reading this will be doing so just before the 1st January. So Happy New Year when it comes.

Last year was a super year for Scotland, and I’m hoping that in 2015 we can capitalise on the opportunities last year afforded us.

This month, we include my annual Gongs, a couple of design features – one on The Fort in Broughty Ferry and the on other on The Dumbuck Hotel in Dumbarton and I caught up with Hugo Mills of Molson Coors and Scott McMillan who opened the McMillan a few months ago.

For those of you planning ahead for Burn’s Night we take a look at the influence that whisky has on Burns Suppers and some of the best whisky to serve. See page 15.

This month we also publish our annual Buyer’s Guide, which you will find enclosed. It’s not the definitive guide, mainly because there are only so many pages we can print. But it is the most comprehensive list of suppliers that exists in Scotland. It’s also online at dramscotland. co.uk I look forward to catching up with you this year!

Happy New Year Susan Young Editor susan@mediaworldltd.com

@dramscotland

/dram.scotland

CONTENTS

January

2015

FEATURES

12 15 18

20 22

NEW YEAR GONGS

Editor Susan Young selects her own Gongs to award to people, brands and events.

A MALT’S A MALT FOR A’ THAT

January may be a quiet month, but it won’t be if you hold a Burns Night! Mairi Clark investigates.

LICENSEE INTERVIEW

Scott McMillan takes a trip down a Glaswegian memory lane.

Hugo Mills

Susan Young chats to Molson Coors Scotland boss Hugo Mills.

DESIGN FOCUS

The Dumbuck House Hotel in Dumbarton and The Fort Hotel in Broughty Ferry.

REGULARS

04 08 32

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.

JANUARY 2015 DRAM 3

NEWS Accor to open two new Scottish hotels

A

ccor, the world’s largest hotel group, is planning two new hotels in Scotland – one in Edinburgh and the other in Glasgow. Both are planned for next year and will bring the group’s number of properties here to 20.

In Glasgow Accor has signed a franchise agreement with MCTH Trading Limited to open an ibis Styles on Miller Street in the current Telfer House, which is undergoing extensive refurbishment. This is the city’s first ibis Styles, which will be managed and operated by the Glasgow based hotel management company, Redefine|BDL Hotels. The 101 room, eight storey hotel, will create 25 jobs ahead of the scheduled opening in autumn 2015.

In Edinburgh, Accor has signed a deal to open a brand new Mercure hotel at 38 Gardner’s Crescent in central Edinburgh. The 110 room, midscale hotel will be opened with a franchise partner; Edinburgh City Hotels Limited, in Spring 2015.

Thomas Dubaere, Managing Director, Accor UK & Ireland said, “These new hotels will help us to expand the Accor brands in Scotland, where our business is already enjoying great success. We’re especially pleased to be working with franchise partners for these economy and midscale hotels, as these are segments where we see a lot of growth potential. Scotland is an important region for us, with its enviable tourism industry and flourishing business ecosystem, so we continue to seek new opportunities to grow and participate in the local economy.”

In addition to the existing ibis Edinburgh Centre Royal Mile hotel, Accor has recently opened three ibis family hotels in the city creating an additional 100 jobs. Ibis South Bridge in Edinburgh city centre with 259 rooms, ibis Styles, St Andrew Square, with 103 bedrooms; and ibis Budget, Edinburgh Park, with 161 bedrooms; will cater for both business and leisure guests. Furthermore, an Adagio Aparthotel is due to open in 2017. It is a 146-apartment property and will form an integral part of the new £6.5 million public square at the heart of the New Waverly development. Finally Aberdeen’s Mercure Ardoe House and Spa will relaunch as an upscale boutique hotel in summer 2015 under the MGallery Collection, which focuses on unique properties with highly distinctive character.

4 DRAM JANUARY 2015

Left to right: Kieren Joseph (staff member), Craig Brown (former Scottish professional football player), Mark Joseph (general manager)

Brown re-launches The Foundry The Foundry pub in Aberdeen re-opened a month ago after a £250K refurbishment. On hand to ensure the re-launch went off smoothly was Aberdeen FC Director, and former Scotland boss, Craig Brown.

The Stonegate owned pub, managed by Mark Joseph, is well known for its sports viewing, and sports fans can now benefit from added facilities. Says Mark, “Sports fans will be delighted that more TV’s are now installed, showing both Sky and BT Sport making sure that not a moment is missed.” But its not just sports fans that will be pleased, the pub now boasts a new dance floor too.

The pub trading hours are: Mon – Thurs 11am to midnight; Fri – Sat 11am to 1am; Sunday 10am to midnight.

Stonegate Pub Company is the largest privately held managed pub operator in the UK with revenues approaching half a billion pounds and employs over 12,000 people. The company currently owns 614 pubs which are split into the following segments; Classic Inns, Local Pubs, Great Traditional Pubs, Slug and Lettuce, Scream, Yates, Bars & Venues, Missoula, Living Room, Smith & Jones and Varsity.

Equi opens The Market Kitchen Paul Equi has re-opened the former Velvet Appetite in Glasgow’s West Nile Street as a seafood and fish restaurant called The Market Kitchen. Velvet Appetite originally opened in the middle of 2014 as a burger restaurant, but closed six months later, for a month while the restaurant was remodelled. Manager Ricardo De Olivier, told DRAM, “It wasn’t working as a burger bar, there are already three or four burger bars in the area so we refocused.” Meanwhile Darren Scott has taken over the lease of Central Market in Glasgow’s Merchant City. The restaurant was opened by David Leishman just over two years ago.

www.dramscotland.co.uk

A new era Ushers in Usher’s of Edinburgh now boasts a new microbrewery. The pub, located underneath the Pear Tree on South Nicolson Street, is now brewing Usher’s beer, which used to be one of Scotland’s leading beer brands. The opening of the microbrewery is the result of a collaboration between Perth-based craft beer maker Inveralmond Brewery and pub owners Caledonian Heritable.

Usher’s was one of Edinburgh’s most iconic beer brands, brewed originally in the 19th century and extremely popular during the 20th century, but it has been 33 years since it was last brewed.

Fergus Clark, managing director of Inveralmond Brewery commented, “Every day we put passion and expertise into crafting beer, but to revive one of Scotland’s most iconic beer brands is just an exceptional moment in time as beer makers.”

The micro-brewery is visible in the pub, which is already very supportive of the craft beer market and specialist ales, and adds to the atmosphere. The aim in time is to give patrons the chance to brew their own beers and try out different recipes.

Plans are afoot to turn Edinburgh’s The Old Royal High School, which was considered as a possible site for the Scottish Parliament, into a five-star hotel.

Developers Duddingston House Properties (DHP) hope to transform the building, which dates back to the 19th century, with a new modern extension built at its rear.

The developers say the completed project will create 640 jobs when it opens, adding £27m to Edinburgh’s economy every year. So far, £55m of private funding has been pledged by investors, which is helping to ensure the viability of the project.

The project is being pushed

by DHP chief executive Bruce Hare, architect Gareth Hoskins, and hotelier David Orr. The application for outline planning consent will be submitted to the council this month, with a three-day public exhibition being held at the Royal High School in February.

JD Wetherspoon has won ten major awards at the recent Loo of the Year Awards, and a further 427 of its pubs gained recognition for the quality of their toilets. Jolly’s Hotel in Broughty Ferry was named as having the best hotel toilets in Scotland (pictured left) and The Crossed Peels in Stirling also triumphed in Scotland, winning the best pub toilets category.

Wetherspoon chief executive John Hutson said, “Once again our pubs and staff have been recognised for the exceptional quality of their toilets and the dedication to maintaining them to high standards at all times.”

n.b. hotel

The Old Royal High School opens as hotel

Norman Springford, the man behind Apex Hotels, has handed over the chairmanship of the business to architect son Ian. Norman, who has a 50% stake in the family-business, revealed the news as the company announced it is to move into the Glasgow market having just purchased a hotel in the city.

The hotel, believed to be Marks Hotel, formerly Bewley’s, on Bath Street, will close in January for a refurbishment.

Meanwhile Apex also reported increased revenues and profits for the year to the end of April. Turnover was up 11% to £56m, while profit (before exceptional item) was up 37% to £9.6m. Apex has eight 4-star hotels across three cities Edinburgh, Dundee & London.

The group’s managing director is Angela Vickers.

Cameron House Hotel at Loch Lomond is now owned

by QHotels, the group, also own the Westerwood Hotel in Cumbernauld. The hotel was part of a package which included six other De Vere Hotels. Qhotels said, “We are excited to announce we are adding six former De Vere hotels and De Vere Luxury Lodges into our portfolio.

Our six new hotels, located across the UK include the luxury 5-star Cameron House in Loch Lomond and the Elizabethan-style Dunston Hall in picturesque Norfolk.”

All together the QHotel Group has a portfolio of 27 four and five-star hotels. The company has said it will be “business as usual” at Cameron House, with no management changes. Also included in the deal are the hotels luxury lodges.

JANUARY 2015 DRAM 5

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NEWS PLH urged to check refresher training deadlines as Dundee Board throw lifeline to licensees CPL Training is urging personal licence holders in Scotland to check if the five-year SCPLH Refresher training deadline is due and take appropriate action, or run the risk of having their licence revoked. Personal licence holders must undertake mandatory refresher training within 5 years of the date their licence was granted and notify the relevant Licencing Board within 3 months.

In December thousands of personal licence holders failed to meet one or both of these legal requirements and their licences either have been, or are in the process of being revoked.

Those who have their licences revoked will be unable to re-apply for 5 years.

Paul Chase, CPL Training Director and Head of UK Compliance, said “It is vital that personal licence holders recognise the need to do the SCPLH Refresher training in time, and to notify the Licensing Board that originally granted their licence in the first place that the refresher training requirement has been met. If they fail to do so their personal licence will be revoked – and if they are the Designated Premises Manager of their premises this will affect their ability to sell alcohol. ” One licensing board that has addressed the issue is Dundee.

Dundee Licensing Board have thrown a lifeline to licensees who have failed to either do, or get their personal licence refresher training certificates in, before the December deadline date. This will affect the 369 licence holders across the Dundee region who have yet to inform the board that they have completed their refresher training. The board has agreed the following:1. If a personal licence holder HAS done the refresher training either before or (after the cut off date) then

the board will accept late notification of them passing the course but they will have to attach a letter explaining why it was not submitted before the cut off date. Only decent explanations will be accepted... ie ‘The trainer never mentioned we had to hand the certificate in’ or ‘My boss told me he was doing that’. They must also submit the refresher training cert and full original personal licence. If they have lost the personal licence they will be charged £20 for a replacement.

2. If the person has NOT done their refresher training then the board will allow them to surrender their licence even though it is past the cut off date (this means that they will not be banned from getting a personal licence for five years). This will be permitted even if the person does not want to do a full personal licence course straight away.

3. If a Designated Premises Manager (DPM) has to surrender their licence then the premises licence holder must inform the board that their DPM is no longer the DPM for that premises and this will give them the six weeks to do the required training and apply for a new personal licence.

It has been decided that if the DPM comes out of the premises the board will permit them to go straight back in once the required licence has been granted (ignoring S54 - substitute another individual as the premises manager). This is a ‘U’ turn on what was previously agreed but only for this type of administration error.

4. If the person does not want to notify the board or does not want to surrender their licence then that licence will be revoked.

5. The Licensing Board will in the next few days issue a letter to the 369 individuals that have not informed the board of their refresher training.

COVER STORY As part of its global responsible drinking programme, Join the Pact, Johnnie Walker, launched the latest promotion for the activity by inviting Mika Häkkinen, Jenson Button, and Kevin Magnussen to Edinburgh.

The trio unveiled its festive and Hogmanay package which included free bus rides in Edinburgh. The launch, which came just before the Scotland’s new drink drive legislation kicked in, urges Andrew Cowan, Country Director, Diageo GB said: “We are committed to encouraging people to never drink and drive. We hope that everyone takes part in Join the Pact and makes that public commitment.”

In September, Johnnie Walker announced it was seeking to achieve five million personal pledges over the next four years, with 1.4million pledges already garnered. In a joint message issued from today’s event, Johnnie Walker Global Responsible Drinking Ambassador Mika Häkkinen along with Jenson Button and Kevin Magnussen said, “We each know that driving a Formula 1 car is about staying in control, all of the time. Join the Pact is a commitment to staying in control and putting the safety of yourself, your passengers and other people ahead of everything else. We appeal to you to make that choice and Join the Pact to never drink and drive.”

New 240-room Courtyard

by Marriott hotel set to open in Edinburgh Following the launch of Courtyard

by Marriott’s new European design concept at Courtyard Aberdeen Airport Hotel last year, Marriott International, Inc. has announced plans to open a second 240-room Courtyard branded hotel in Scotland in early 2016. The hotel will occupy a listed building on Baxter’s Place which consists of three adjoining Georgian townhouses, one of which was home to Robert Stevenson, a famous Scottish civil engineer and the grandfather of Robert Louis Stevenson, the author of “Treasure Island”. The building and its impressive façade will be restored and behind this will sit a new building to accommodate the rest of the hotel. There will also be an allday Bistro Restaurant, fitness centre and a 49 square foot multi-functional meeting room. It is being developed in association with property developer and investment company The Chris Stewart Group (CSG).

JANUARY 2015 DRAM 7

BRAND NEWS

ALL THE L ATEST BRAND NEWS

Beer

Irish craft brewery launches new beer in Scotland Irish craft brewery, Franciscan Well, has launched ‘Irish’ Pale Ale, Chieftain IPA in Scotland, and although it is only in select bar and pubs at the moment a wider role-out is planned this year. The launch follows the success of the brewer’s other flagship beers, Rebel Red and Shandon Stout in recent months.

The original Franciscan Well brewery dates back to 1219, but current owner Shane Long started brewing there in 1998. The decision to launch its portfolio of beers in the UK follows strong demand from both publicans and consumers, and follows its huge success in its homeland of Ireland.

Shane Long, comments, “Although it’s come a long way since I started the brewery in 1998, the craft beer industry is still in its infancy in Ireland. Following the success of our beers here, it was a natural next step for us to try our hand at a new and different market. Rebel Red and Shandon Stout are available in select outlets across the Scotland, with IPA being made available in limited quantities now with a bigger launch in 2015.”

Inveralmond Brewery looks to Belgium with new releases Inveralmond Brewery has released the latest beer in its award-winning series of brews called “The Inspiration Series”.

Sunburst, a Czech pilsner-inspired brew, was launched in early 2014 as part of the series, and now with a professional nod to the brewers and classic beers of Belgium, #2 in the series has been launched and is called De Mons.

Other beers in the series are yet to be revealed, but both Sunburst and the new De Mons mark a notable change in branding for Inveralmond Brewery with the use of punchy colours and dramatic designs to enhance the beers’ shelf presence.

Bob Hogg, the company’s commercial director, comments, “After the success of Inspiration #1, Sunburst, it has proved that the passion and creativity that is being poured into this series of brews is already paying off.”

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Firefly Moonshine, is a new range of flavoured spirits which are supplied in jars. Distributed in the UK by Hi-Spirits, Firefly Moonshine is produced at the Firefly Distillery in South Carolina. Produced in the distillery’s two home-made pot stills, Firefly Moonshine is supplied in traditional mason jars, and is designed to be served as a shot or with a mixer as a long drink. Along with original White Lightning clear spirit, flavours include Apple Pie, Caramel, Cherry, Peach, Strawberry and Blackberry. Each jar is supplied with a unique pour spout which allows bar staff to serve a shot of Moonshine quickly and simply from the jar.

Cider

Kopparberg extends alcohol- free range Kopparberg has strengthened its alcohol free range by adding Kopparberg Alcohol Free Strawberry & Lime to the line-up. Available now, the new variant joins the brand’s existing alcohol free collection that includes Kopparberg Mixed Fruit and Kopparberg Pear.

As the only cider brand to offer alcohol free variants, the Kopparberg range is unique to the industry. Rob Calder, head of m arketing at Kopparberg, comments, “We’ve had an extremely positive response to our alcohol free range since its launch in 2010 so we’re delighted to be extending it with another of our most popular flavour variants – Strawberry & Lime. Our alcohol free ciders don’t compromise on taste and offer a way for retailers to capitalise on the increasing demand for alcohol free products and occasions where people want to moderate their alcohol intake.”

Bulmers spins a yarn As part of the Bulmers #LiveColourful campaign, the cider brand is teaming up with street artist group, Knit the City, to create bespoke pieces of knitted decorations for its apple trees based on social media users’ responses. Bulmers will give Twitter users the chance to have their handle knitted by a team of yarn-bombers, and at the end of the activity, these will be knitted together to create multicoloured ‘tree cosies’ for the trees.

Emma Sherwood-Smith, cider director at brand owners, Heineken, said: “#LiveColourful is the heartbeat of all Bulmers cider activity, and this digital campaign provides a great opportunity to unite our Bulmers community together with a vibrant challenge which links perfectly back to our most important ingredient – apples!”

BRAND NEWS

ALL THE L ATEST BRAND NEWS

Whisky

Three releases from Benriach and Glendronach The BenRiach Distillery Company has just launched three new releases - two from BenRiach itself and one from GlenDronach. The BenRiach 10th Anniversary bottling is a strictly limited one-off bottling to commemorate the purchase of the distillery by Billy Walker and his two South African partners Geoff Bell and Wayne Kieswetter in 2004.

Distiller Billy Walker has married together four casks from the first week of production to create this limited bottling, at 46% vol, with only 1106 bottles available for sale.

Next up is the BenRiach 35 years old. A Non-chill filtered whisky, bottled at natural colour and at 42.5% vol. And finally, completing the trio of releases is Batch 6 of GlenDronach’s renowned “Grandeur” series. Bottled at 48.9% vol and individually numbered by hand, the batch is limited to just 1180 bottles and generously filled with luscious fruity aromas, rich sherry and dark chocolate flavours.

Angels’ Nectar Blended Malt Scotch Whisky launched Angels’ Nectar, a new Blended Malt Scotch Whisky, inspired by the Angels’ Share, has been launched, by Highfern Ltd, a new drinks business founded by Robert Ransom.

At any one time, there are an estimated twenty million casks maturing across Scotland, all exposed to what is affectionately called ‘the Angels’ Share’, the evaporation from casks during maturation. The Angels take their pick; enjoying some casks more than others, whilst hard working distillers watch their efforts disappear. The Angels’ Nectar Blended Malt Scotch Whisky is a re-creation of the Angels’ Share, bottled for whisky drinkers to savour. Angels’ Nectar Blended Malt Scotch Whisky is unusually bottled at natural colour, has a sweet nose of apple and fruit syrup, a taste of heather honey and lemon, and a hint of spice on the finish.

Ian Macleod Distillers, one of Scotland’s leading family-owned distillers and bottlers, has today announced a second year of support for Scottish Mountain Rescue, through its Isle of Skye 8 Year Old Blended Scotch Whisky.

The partnership was established in October 2013 with the aim of generating essential funds and raising awareness of the importance of Scottish Mountain Rescue’s voluntary work across Scotland. Year one saw the launch of the ‘Isle of Skye Mountain Spirit’ campaign and a special UK edition of the Isle of Skye 8 Year Old Blended Scotch Whisky. Fundraising events included the first Munro Challenge which encouraged Scots of all ages to climb a Munro and raise money for Scottish Mountain Rescue. In addition to this, Ian Macleod Distillers made a cash donation of £10,000 to launch the campaign and 15p from the sale of each bottle of Isle of Skye 8 Year Old Blended Scotch Whisky goes directly to the charity. The sponsorship campaign has also seen success for the Isle of Skye whisky brand with a 7% volume growth compared to the previous year to add to the brands gold award win at the International Spirits Challenge 2014.

Duncan Taylor Scotch Whisky Ltd unveiled its new blending and bottling facility in Huntly at the tail-end of last year and to celebrate the occasion the company showcased the 2014 British GT Winning Ecurie Ecosse BMW Z4 GT3 outside the new premises.

The Ecurie Ecosse Racing team has been partnered by its blended whisky Black Bull for the past two years. The Ecurie Ecosse Powered by Black Bull team won the British GT Championship drivers title and took 3rd place trophy in the Blancpain Endurance Series.

Rum

Ron Zacapa introduces Reserva Limitada 2014 Ron Zacapa, the ultra-premium rum from Diageo Reserve, has launched a new limited edition blend, Reserva Limitada 2014, into the UK market. It is the second in an annual series of vintage limited editions, to be released with a different blend of rums hand selected

by Master Blender Lorena Vasquez. Ron Zacapa Reserva Limitada 2014 is a blend of reserve rums aged between six and 24 years in barrels of White Oak and French Oak, providing a complex, 45% ABV blend. The complexity of Reserva Limitada 2014 is created by slow-aging barrels of Zacapa in a herb garden created high above the clouds in the cool temperate climate of the Guatemalan highlands for two years.

JANUARY 2015 DRAM 11

New Year Gongs Every year DRAM Editor Susan Young selects her own Gongs to award to people, brands and events. Do you make the list this year?

Licensing Board of the Year

Dundee Licensing

Dundee Licensing Board took a very sensible approach to the issue of refresher training for their local Personal Licence Holders. Not every licence holder in the country, who have PL’s that last for 10 years, realised that they had to complete a refresher training course after 5! Dundee have allowed reasonable excuses, and late submissions – see the news item on our news pages to see the full list of measures that they have introduced. Here’s hoping other Scottish licensing boards will follow suit.

Most Useless Age Statements

Online Age Gates

Honestly, the age gates on drinks companies internet sites are a waste of time. You can put in any age you want. In the past year I have been every age from 20 through to 100! How on earth is this an effective control? Time to re-evaluate?

Surprise of the Year

WHEN WERE YOU BORN? Day

Month

Year

ENTER

Tom Cullen

Tom Cullen leaving Molson Coors and joining Dunns Food and Drinks as Commercial Director. He said at the time, “It was an offer I couldn’t refuse!”

The news came closely on the heels of Dunns buying Dameck Beers. And Tom has been busy championing craft beer for as long as I can remember... that and flaming sambucas!

Perfectionist of the Year

Steve Graham

This goes to the boss of Manorview Hotels and Leisure Steve Graham. His attention to detail is incredible. He refurbished The Busby Hotel from top to toe, and on the day he took me the tour he was busy checking every single detail and I mean every detail! He may not have OCD but he would be a close contender... I am sure his staff would agree! There is no doubt about it, he doesn’t miss a thing! I can’t wait to see Boclair House.

launch of the year

Haig Club

Certainly Haig Club, Diageo’s newest grain whisky, was guaranteed mega media coverage with David Beckham backing it. Mind you they must have paid mega bucks to ensure that. But anything that engages folk with whisky is good in my eyes. And certainly people all over the country have been talking about it!

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ongs ‘Mad for it’ Gong

Steven McLeod

It’s great to see Steven McLeod has got his mojo back. After a tough couple of years, the opening of Colessio mid 2014 certainly heralded a new beginning. And the one thing this guy knows how to do is have a good time. From entertaining his pals, to cycling for charity, to entertaining the likes of Susan Boyle and Kylie Minogue. To round off 2014 he stripped down on stage in front of 500... mad for it, or made for it?

City of the Year

Glasgow

This year a Gong for Glasgow. Not only did the city and the locals get right behind the Commonwealth Games, but entrepreneurs in the trade also invested massively. The number of new restaurants and bars in Glasgow for once trounced every city in Scotland. From Hutchesons, to the Anchor Line, from The Western Club to the Alston Bar and Grill and over the next couple of months there are a raft of new places planned. Roll on the rest of the year!

LOL Gong

Mario Gizzi

A meeting with Mario Gizzi at his newly opened Anchor Line had me laughing out loud! We were discussing the importance of ensuring people got that pre-dinner drink... before heading into enjoy wine with dinner. While I was more concerned about the profit opportunity he was more concerned about the impact on his customers love lifes! Now I know! Ask him next time you see him!

Family of the Year

BEST Team

Grand Central Hotel

I have to say I’ve never dealt with such a good team of people as the crew at The Grand Central in Glasgow. Not only do they have a fab GM in the shape of the lovely Laurie Nicol, but they all work as a well-oiled and good-natured team - from the chefs, to the banqueting team, bar staff, and events coordinators too.

The Stirlings

Last year saw the launch of the Arbikie Distillery which has been created by three brothers – Iain, John and David Stirling. The trio, who come from a potato farming background, have created Scotland’s first farmto-bottle distillery at the Arbikie Highland Estate and are already producing super-premium Arbikie Vodka.

Gin is set to follow and thereafter whisky. David has returned to Scotland from the U.S. John qualified as a CA and Iain has been running Stirling & Stirling Associates for the past 12 years, but now the enterprising brothers plan to ensure Scottish super-premium spirits are on the map throughout the world.

Chippendale of the Year

James Mortimer

At my significant birthday last year Mr James Mortimer stunned us all when he appeared at the party dressed as a Chippendale. It just goes to show that he is game for a laugh.

I don’t think anything could have amazed me more! And it’s the first time I’ve ever seen Donald Macleod speechless! I don’t know how I am going to repay the compliment?

JANUARY 2015 DRAM 13

A MALT’S A MALT FOR A’ THAT January may seem like a quiet month, but it won’t be if you hold a Burns Night! Mairi Clark talks you through how to hold the best one and how to make the most of your whisky offering.

I

t is no surprise that Robert Burns’ name is synonymous with whisky, given that the great Scot was not only a keen imbiber and writer about the drink, but his day job as an excise man meant he was rarely not thinking about it.

This year’s Burns’ Night will be more vibrant than ever as whisky consumption has really started to gain pace. According to CGA Strategy to April 2014, malt whisky is the fastest growing spirits category, g r o w i n g

by 23% year on year.

The entire UK whisky market is worth a staggering £964m, but malt and blended as a duo is worth £550m in the on-trade.

The annual Burns celebrations is worth millions to Scotland, and can be a godsend for the trade in the usually quiet January month.

The Scottish Cafe, (pictured, top) owned by the Contini’s, next to Edinburgh’s Scottish National Gallery, has run a successful Burns’ Supper since its opening in 2009. As with many venues, it normally makes the most of the weekend closest to Burns’ birthday the 25th January – which this year falls on

a Sunday. Jenny Ferguson, Contini’s event manager, says that it attracts a mixture of tourists and locals. “We hold 150 people and have sold out each year. This year we’ve already sold out on the 24th [the Saturday] but still have places on the 25th. As it sells out so quickly, we find ourselves releasing the tickets and taking booking earlier each year. Last year we started taking booking in February.”

At £30 a ticket, the three course meal provides a great profit opportunity as drinks aren’t included. Says Jenny, “We give customers a complimentary dram, which we get for free from a brand as it’s great marketing for them.”

Added to the cost, however, is a ceilidh band, which isn’t traditionally part of a Burns’ Supper, although many venues decide to use the opportunity to get people dancing.

One example of a venue running a traditional Burns Supper is Oran Mor (pictured left) in Glasgow’s West End. For quite a few years it used to have a ceilidh after each of its Burns Suppers over the weekend, but decided that one traditional supper was the way to go.

“We used to have two or three suppers over the weekend,” says Jo Wright, head of events, at Oran Mor. “But we decided to just go for one really good one.”

This year, Oran Mor has involved Iain Robertson, the BAFTA winning actor, to host their supper, which will be on Saturday 24th.

“We have opted to do a traditional dinner with speeches, so we’ll be revealing who the guests will be in the next few weeks,” Jo says.

“We’ll have singers and musicians afterwards, but it will just be a fantastic celebration of Scotland’s finest poet.”

Edinburgh’s Whiski Bar and Whiski Rooms are naturally having a Burns Supper, but insists the tradition of having it on the 25th rather than choosing the Saturday before or after is the way to go. “We have always done it on the actual night, be it a Monday, Saturday or Tuesday,” says Anne Still, the owner.

A traditional Burns supper A traditional Burns’ supper consists mainly of speeches and recitals. At the beginning of the night, the guests should be piped in and mix as they would in any informal party, before being greeted by the host and seated.

The host should then warmly welcome everyone and introduce the invited guests.

The Selkirk Grace is recited, and then the haggis is piped in. Traditionally, the piper gets a dram of whisky for piping in both the haggis and the guests.

The Address To The Haggis Then the host, or perhaps an invited guest, ‘addresses’ the haggis, with Burns’ famous poem. This should be done in an over-enthusiastic manner, wielding a knife to stab when the line ‘his knife see Rustic-labour dight’ is read. The recital ends with the reader holding the haggis aloft with the line ‘gie her the haggis!’ cue rapturous applause. It then time for the assembled guests to toast the haggis by raising their drinks saying ‘To the haggis!’.

Then it is time to serve.

The Supper A traditional Burns Supper consists of cock-a-leekie soup, followed by haggis, neeps and tatties then a desert like cranachan.

It is optional if you want

JANUARY 2015 DRAM 15

A MALT’S A MALT FOR A’ THAT “This year it’s on the Sunday. We do the full shebang at The Whiski Rooms with a piper, speeches and music – the host actually plays instruments so he’s a big part of the music after. The Whiski Bar’s supper is slightly different. It has a piper and the ‘address’ of the haggis but then we have a fiddle band, and people can dance if they want to although there’s not much room!”

Both venues offer a three course meal with a complimentary dram. The Whiski Rooms, which seats 75, costs £35 a ticket, while the bar – which also seats 75 – costs £30, and has two sittings.

As you can tell from the

mention of toasts in the Burns Supper agenda, a big part of Burns’ Night is whisky.

So what do the whisky brands recommend pubs do to promote god’s own drink around Burns Night and what are they doing with their brands?

Ian McLeod Distillers thinks the month of January is the perfect time to link whisky with food.

“Whisky is at the top of minds during this time of the year,” says Neil Boyd, Ian Macleod’s UK commercial director. “Burns night helps maintain that position. Any outlets that can capture this connection should be in a

great position to promote Scotch whisky.

With Burns in mind, we would particularly recommend either Tamdhu or Glengoyne 15 Year Old as they perfectly complement the spicy flavours of our traditional food – the haggis.” Amanda Humphrey of Maxxium UK also has a couple of recommendations. She told DRAM, “Best paired with Haggis: I would personally recommend a lightly smoked single malt whisky like Highland Park 12 or Ardmore as these whiskies lend themselves well to the spiciness of the haggis. Neither the whisky nor haggis flavour will be lost with these pairings.”

While Colin Ross, the distillery manager at The Ben Nevis Distillery recommends its 25 Year Old Double Wood and its 21 Year Old Ruby Port finish which were both awarded Masters Awards at the Spirit Business Masters Competition recently.

There are also two new wood finish single malt whiskies from the Benromach Distillery Company Ltd worth considering. The Hermitage Wood Finish was matured in first fill bourbon casks before being finished for 27 months in handselected Hermitage wine casks from the northern Rhône region of France. While the Château Cissac Wood Finish was also matured in first fill bourbon casks prior to being finished for 20 months, again in handselected wine casks, this time from the Haut-Médoc near Bordeaux in southwestern France. The wood finishes join a stable of classic whiskies led by the flagship Benromach 10 Years Old. Craft beers too are influencing the whisky market and bringing new drinkers into trying whisky. For those that don’t want to try whisky, Paul Miller of Eden.Mill recommends trying a whisky beer. He says, “Our whisky beers are authentically matured for up to 100 days in ex-whisky casks. They are a great option for Burns night as is our barley wine.”

Or you could as Amanda Humphrey serve a cocktail! That would be a change from the norm. She recommends The Rob Roy - 50ml The Naked Grouse, 25ml sweet vermouth, 2 dashes of angostura bitters. All you have to do is stir in a mixing glass with cubed ice. strain into chilled martini/coupette.

So whether you’ve got room for a supper or just a soiree, as Burns would say “Wi’ usquebae, we’ll face the devil!”.

to coat your haggis in the whisky, many prefer to just savour it on its own!

The speeches There are normally four main speeches, it is optional if you want to recite some poetry between the meal and the first speech.

The Immortal Memory, where one of the guests will talk about an aspect of Burns’ life or poetry followed by a toast: To the immortal memory of Robert Burns!

The ‘appreciation’, where another guest thanks the previous speaker and comments on some of the points, perhaps reading a few pieces of Burns’ work.

Again, followed by a toast, The Toast to the Lassies.

Traditionally this was to thank the ladies who had prepared the meal, however now it is more of an amusing take on women by the male speaker.

Then a toast is drunk.

The Reply to the Laddies, where a lady speaker can give her views on men, and reply to any points raised by the previous speaker.

When the following toast is made, the man who made the Toast to the Lassies collaborates so the toasts complement each other.

Finally the host should rise and thank all in attendance and invite all to sing a rousing version of Auld Lang Syne.

What happens next is optional. Some venues prefer to have singing and playing of tunes by Robert Burns, others prefer to recite his written work.

Whatever happens, make sure there’s plenty of whisky!

JANUARY 2015 DRAM 17

Scott McMillan opened HIS LATEST VENTURE a few months ago on Glasgow’s Southside. McMillan’s IS the first new licence in 10 years IN the area. Susan Young caught up with him for a coffee.

I

nterviewing Scott McMillan is a trip down memory lane for both of us. I think I first came across him when he was managing Maxaluna in Glasgow’s Sauchiehall Street back in 1996... by then he had already been working in the licensed trade for ten years. In fact he was part of the infamous Whitbread Scotland team in 1986 which was headed up by George Swanson at the time and also included Stephen Glancey of C&C and Graham Baird of Belhaven.

He got into the trade when he was working full-time at Flip – an American-style second hand clothes store in Miller Street. At night he worked part-time in the Rock Garden, an American-style bar which was owned by Ron McCulloch, who he got to know better a few years later.

Scott explains, “I joined Whitbread Scotland in 1986, this was a couple of years after Ron had sold the Rock Garden to Whitbread, and he had stayed on as a consultant. I was involved with the refurbishments and re-opening of Whitbread’s estate and in fact I worked with Ron on the refurbishment of the Rock Garden.

“In 1990, after Whitbread was sold, I took off to do some travelling before coming back to the UK and getting a job with an outside catering company run by Christine Burke and this is really where I started to get my training in catering and hospitality.”

Scott’s next role was as manager of the GFT in Glasgow where he looked after Cafe Cosmo and he was there for five years before running into Ron again at a party.

He was running Big Beat with George Swanson and had just opened Maxaluna. He asked Scott to meet him in the Albany Hotel for a coffee.

Says Scott, “He asked me to come and work with them at Big Beat. It was a bit of an ask. Big Beat had 48-staff, but the bar trade as a whole was a bit stuffy at the time. My role at Big Beat was to go into distressed units, clear the staff, employ new staff and refurbish and move on. But my first big challenge was Maxaluna. I think if you opened Maxaluna today in Glasgow it would still look stylish. It had Philippe Stark lighting, a bar created

Scott McMillan

LICENSEE INTERVIEW

IT’s A ROCK and ROLL LIFE! 18 DRAM JANUARY 2015

by Paul Hodgkiss – it was the first real style bar. But the whole feel of the place was a challenge. Around the same time the Monkey Bar opened, and La Mirrelle, which was the bar underneath Follies.

I spent about five years with Big Beat, and it was Ron McCulloch who gave me the confidence to go on and eventually run my own business. He was the first guy to give me the idea that I was good at what I did. And over the years I’ve learned from my peers in the industry. Great pals like Carlo Citti and Dario Marchetti. I might have stayed under the radar a bit, but we have all been friends for 25 years.”

While working for Big Beat, Scott started a sideline with Brian Reid called Rock Monster – an outside catering company that got the gig of doing the hospitality catering at T in the Park.

Says Scott, “We’ve been doing it ever since. In fact this year will be our 21st year. ” Despite setting up the outside catering business Scott didn’t give up his full-time job although he did leave Big Beat to work in the hotel industry and joined the Glasgow Moat House, where he ran the hotel’s restaurants. A role he stuck with for only 18 months. He explains, “It was too regimental for me. Although I did learn a huge amount and got trained in all aspects of customer service which has come in very useful.” Then followed 18 months with Arun Randev - he opened Barcelona on Sauchiehall Street for him. Says Scott, “This was another challenge. We had a reasonably tempestuous relationship.”

After that, due to the success of Rock Monster which had been running in the background, Scott could afford to open his own place and bought Russells in Giffnock which he subsequently renamed the Giffnock Ivy. Says Scott, “I had it for five years before selling it, and I did make a few quid when I did that.

So I took some time out with my wife Evelyn and kids and went out to Australia, where of course we caught up with Ron McCulloch and my ex-business partner Brian Reid who now stay there.”

When the family returned they bought McMillan’s in Broomhill. Says Scott, “We’ve had it for 12 years now. That’s hard to believe.

It’s a local but due to the proximity to Glasgow’s west-end and the easy parking – we are right beside a carpark, we do get a lot of very regular daytime business.”

While McMillan’s in Broomhill thrived so did Rock Monster. Scott explains, “We started doing hospitality at festivals and the catering for major rock tours. It’s only really sell out tours that use caterers – so we tend to look after World or European tours. James Brown was probably the most memorable gig. One of my jobs is to sort the rider out (that’s the food and drink requests or demands that a performer sets) I usually do the drinks and Evelyn, my wife, sorts the food out. We’ve also done X-Factor a few times. Maroon 5 at the Hydro. In fact one of the longest riders was Blondie. Her band

requests Beluga Caviar and chicken! When we told the concert promoter what the caviar cost he knocked that idea on the head!

We’ve done Blondie a few times. But sometimes the hardest riders are for people who are vegans – we need to get everything whether it is Coconut Water or healthy foods. Sometimes if it is for instance a band from California, they might ask for stuff we just don’t have here... so we have to source the nearest thing. But the biggest part of our business is now doing the hospitality at events like T in the Park. However it is a monster. We do all the hospitality catering and have to look after the Press Corp too. We have to keep them fed and happy!”

With so much going on I asked him why he decided to open McMillan’s (pictured, centre) on the Southside. Says Scott, “I am a southsider and first saw it three and a half years ago. It was derelict, old office spaces, that had been empty for 10 years, although various folk had leased it on short term leases. It took us ages to get planning, then our licence. It was the first licence in this area for ten years. The last one was a food one for Cookies. It was a bit of a scoop, and a lot of folk objected. But once they saw what we were going to do they supported it.”

He continues, “It’s a big building and the size of the place is perfect for families. We want to attract folk with kids. Although we don’t allow dogs. I don’t think having kids around the restaurant and dogs is a good combination.

Generally speaking we have 70% of our clientele seated. Come next summer we will also really benefit from having a large outside area which is a suntrap. The other great thing is the view of the park. That will never change and we are on the main thoroughfare to Shawlands. We just need to spend a bit of time getting our marketing right.”

So where does Scott hang out himself. “Well I go out with Carlo, Dario and Tom Cullen regularly. We’ve just been to Anchor Line which I really liked, but I also really like Rogano. It’s got the feel of a classically good bar. I stayed at The Winston in Paris and that had that feeling too.

I love historical dapper bars and restaurants and I love Paris, particularly Café de Paris. It is sensational. If you can’t be inspired by these places you shouldn’t be in the game.”

He concludes, “There has been loads of time when I’ve said to myself why am I still doing it? Some folk, who I grew up with, say its not a profession. But the licensed trade is a profession. I stand by it and if you stick with it, and put the hard work in, you do get the rewards. I think that my friends in the trade have the same work ethic as I do. We work hard, it hasn’t come easy, we’ve put in the hours but it has been worth it.”

Never mind the hours they have all put the years in too... and as I take a quick picture he reminds me that he and Carlo used to model together! It seems like yesterday!

JANUARY 2015 DRAM 19

A HUGO SUCCESS

HUGO MILLS

It’s been just over twelve months since Hugo Mills accepted the job of running Molson Coors Scotland, Susan Young caught up with him to find out how he has found the role.

H

ugo Mills accepted the role of Director of Sales and Operations for Molson Coors in Scotland at the end of 2012, and joined the company in March of last year. But between being appointed and joining MCB, the company itself underwent some management changes. Not only that but he also took over just as Molson Coors signed a partnership deal with Matthew Clark which saw the wholesaler take over distribution for all its brands. Talk about a baptism by fire.

Says Hugo, “It was certainly a daunting landscape. But my first role was to re-establish a team for Scotland and show that we were totally committed to Scotland. We were starting a new relationship with Matthew Clark but it was also important that we maintained, and improved on, our partnership with Belhaven.”

He continues, “To me Belhaven is best in class for customer care and beer service. They are a well-engineered business and they have faith in Carling. Both Belhaven and Matthew Clark and ourselves aim to make the most of every opportunity and at the same time create a real sustainable business. We now have two businesses supporting us and who are helping us take our brands to the competition.”

It seems that the partners are on track. According to recent CGA figures, the industry research gurus, Carling has leap frogged into Number two position in Scotland behind Tennent’s.

Says Hugo, “I’m delighted. It’s been a remarkable success. To go from fourth to second in a year is great. I think Carling benefits from the fact that in Scotland young consumers don’t necessarily want to drink the lager their father did.”

Having spent the majority of his career working for premium brands, and particularly spirits, beer came as a bit of a revelation for Hugo. He says, “It was a big shock to my system.

Having been very premium focussed in spirits the move into beer brought me into a market where everything was about commodisation. The beer business is totally polarised. There is the big bulk beer business which seems to be in terminal decline, and when I came in I thought it lacked innovation and creativity. Then there are glimpses of promises in the craft movement. And we have definitely galvanised behind the latter. People had stopped talking about beer and brewers had stopped using their creativity to attract new drinkers and women. They veered off into cider.”

He continues, “Then craft arrived and it is not going away. We have been doing lots of research and getting insight into craft, where it is headed and we’ve also being doing research into exactly what our customers want. We didn’t want to speculate on what they wanted, we wanted instead to do a thorough piece of insight and take out the assumptive view. We also did it geographically so we could get regional specifications.

For instance the assumption was that price is the key driver

20 DRAM JANUARY 2015

in Aberdeen, but was it? Our research is ongoing. Our aim is to find out what the customer actually wants, and deliver it.”

The Molson Coors team is one of the largest in Scotland. I asked whether this had contributed to the sales success. Said Hugo, “I get it that people want to see people. And in fact this year we have making sure that customers see a rep at least once every six weeks, and key accounts see reps once a month. Our reps are empowered to act as advisors to help our customers grow their beer sales. However I do believe that in the next five years the drinks industry will move to a more engineered online ordering business. That’s what is required to to stay in touch with other progressive retail ordering businesses. Customers will have to consider moving to buying online, even tele-sales may become redundant. There is no holding technology back.”

As for craft, says Hugo, “Craft could be the start of the reemergence of the golden age of beer. It’s still a small segment of the Scottish market and accounts for 8% but I think that in the next couple of years that will go into double digits.

Customers don’t really care about the size of the brewery.

Have you ever heard anyone say before they ordered a pint, “What size of brewer brewed it?” What they do care about is trying new beers that hopefully taste good.”

But it’s not just the focus on craft that Hugo believes has helped Molson Coors over the past year, he believes that MCB are doing their best to support the independent free trade too. We’ve put in 900 new installations and that base is growing. Certainly our Sky deal makes strong commercial sense for licensees saving them up to £900 a year and all they have to do is put three MCB taps in. We’ve also done loads of business building kits for festivals and football, and in fact before Christmas we gave out more than 700 festive kits to pubs to help them sell more beer.

Hugo explains, “We’ve been focusing on engaging with the trade and aligning ourselves with forward thinking licensees.

Scotland is great at offering value for money and most publicans realise what their customers are willing to pay.

Prices here are also reasonable compared to other European countries. They have also handled the move from wet-led to food-led well, and that has been a quick change. But obviously nothing is perfect. I would still like to see better quality pints coming out of the pub.”

He concludes, “When I took over I wish I could say that I had a five-year plan, but I didn’t. I had a one year plan to show our clear commitment to the Scottish trade and put the right team in to do that. Our relationship with Matthew Clark and Belhaven was also a key priority.”

Has he achieved his goals... well I would say the figures from CGA, confirming Molson Coors role as Scotland’s number two brewer, was the proof of the pudding.

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22 DRAM JANUARY 2015

Glasgow Road, Dumbarton G82 1EG

Dumbuck House Hotel DESIGN FOCUS

W

hen Alchemy Inns took over Dumbuck House Hotel in Dumbarton last May, it was clear that the company would have to invest a fair amount of money to restore the historic hotel to its former glory. That £500K investment has started, and although it is very much in a state of ‘work in progress’, you get a feel for what the company is aiming for the minute you walk through the door.

The 18th century hotel is a firm fixture in Dumbarton, just a stone’s throw from the beauty of Loch Lomond. For years, it has been a favourite of locals and visitors alike, and that sentimentality combined with the business opportunity of Chivas Regal nearly next door, it needed a bit of TLC. Originally used as a domestic house, it housed a confectionary shop where the lady owner lived above. Its next incarnation was as a coaching house before finally becoming a guest house in the late 1800s. Since then annexes have been added on, and Alchemy Inns clearly intends to continue the expansion.

Throughout the hotel, the tired carpets have been replaced with bespoke carpets by Stevens and Graham. Pink, light grey and dark grey tartan, the carpet complements the cream walls and white panelling in the hallways. The reception area has been completely revamped, with the walls painted cream with white panelling and the location of the reception desk has been moved from the front right of the door to the back facing

BY MAIRI CL ARK wall, to enable the staff to greet guests as they come in.

The light brown wooden-floored passageway through to the restaurant has been made more interesting by the installation of a glass cellar, where the storage of wine and champagne can be seen. On the left of the restaurant, a black slate walkway makes way to a lovely cosy bar area.

Three backed bar stools, covered in a grey tweed, stand in front of the dark-brown wood panelled bar, which matches the walls which are also panelled. To the left of the bar two open corner booths covered in green, white, pink, yellow and taupe checked tweed are complemented with two plain green tweed covered bucket chairs.

On the opposite side, a table with four chairs is flanked by a chestnut brown Chesterfield sofa and two matching chairs, with a low coffee table in front. A flatscreen TV and an inbuilt fire are on the wall behind the sofa while the bar is given a feeling of privacy by the room being semi-enclosed by a brown wooden shelving unit, with ornamental features of reindeer-style knickknacks, old-style typewriters, apothecary jars, old-fashioned scales and books. Half of the bar floor is covered with brown wooden flooring, slightly darker than in the hallway, while the area beside the sofas is carpeted in a striking, green paisley carpet. Lighting in the bar is muted, again giving the feel of somewhere to relax.

Going into the restaurant, the carpeting has been replaced JANUARY 2015 DRAM 23

by light brown wooden-effect flooring and along the left-hand wall, the three six-seater booths have been recovered in tweed, matching the booths in the bar.

The restaurant is dominated by a long dining table that can seat eight, with various other tables in dark-brown wood that can be joined to make up different sittings. Lighting throughout is provided by ceiling spotlights but in the hallway and restaurant there is a mix of wall-mounted lights and ceiling hanging lights in a distinctive antler style.

Moving through the hotel to the bedrooms, the spiralled staircase is also covered in the bespoke carpeting, and although the stairway’s handrail is yet to be painted, the new feel is already apparent.

The refurbishment of the bedrooms has started, although there is still a large amount of work to be done. Two rooms have already been added, one family room and a honeymoon suite. Situated on the top floor, both rooms have a luxurious wet-room with a double-headed shower and free-standing deep bath. Deep square porcelain hand basins are fixed to a marble top, while the floor is covered in light beige large tiles.

The family room is neutrally decorated in off-white walls, with a beige plain carpet. Again features around the rooms are limited, but the rooms are yet to be styled. Both rooms have a green silk-padded head-boarded bed, with the honeymoon suite featuring a sleigh-style bed. In the family room there 24 DRAM JANUARY 2015

are two single beds, while in the honeymoon suite the same room has a double-bed settee. Both have a wall-mounted flat-screen TV, and there are plans for more furniture to be added.

The work doesn’t end here though! Alchemy Inns has further plans for the hotel.

It’s already redeveloped an unused area through an archway beside the function room, to create a raised, decked area where seating and shelter is available, providing the perfect smoking area. Further plans will involve quite a lot of work for Kirk Architects, who are coordinating the work.

The restaurant is due to be relocated to the opposite side of where it is situated currently to allow more covers, and the outer area by the car park is going to be redeveloped.

As the 18th century building is protected by its listed status, stringent planning laws have made it impossible for the company to install a lift, so the solution has been to redevelop the outdoor buildings that are currently there to create three self-contained lodges, allowing disabled access.

That all this redevelopment has taken place without the hotel closing is testament to Alchemy Inns’ determination to put Dumbuck House back in the heart of Dumbarton. Although its complete redevelopment is expected to take 12 months, this time next year, it will be worth it if the first viewing is anything to go by.

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Stevens & Graham Ltd would like to thank Dumbuck Hotel for the opportunity to work together with them to create their bespoke tartan carpeting. We would also like to wish all the management and staff every success for the future. www.tartancarpets.co.uk

Fort Street, Dundee DD5

THE FORT HOTEL DESIGN FOCUS

W

BY SUSAN YOUNG

hen John Black took over the reins of The Fort Hotel What now exists is the perfect multi-functional space. There in Broughty Ferry from his father, it was a very are two bars – one as you come in the door of the bar and popular traditional pub with rooms. Today, The Fort another bar further round which acts as the main bar when has evolved, and although John has brought it bang up to date, the room is functioning as a late-night venue. Splitting the two he hasn’t alienated his more areas is a bespoke dance floor traditional customers.

– octogonal in shape and with A few years ago he totally an LED border. Says John, “We We wanted to make renovated the public bar and last decided to put in a dance floor the bar and lounge month he opened a new Italian which during the day doesn’t look area more versatile. restaurant called Borgotaro, the out of place. At night it comes newly revamped lounge bar come into its own and becomes a Although it was still late-night venue, as well as the focal point with LED lighting busy it really had completing the refurbishment of surrounding the perimeter. In 18 of his 22 bedrooms. had it’s day and it the late-night area there is also Says John, “We wanted to make club lighting. John explains, wasn’t particularly the bar and lounge area more “We’ve put in mirrored disco female friendly. versatile. Although it was still balls, there’s also a designated busy it really had had it’s day area for the DJ. We’ve got new John Black, and it wasn’t particularly female technology in which in some OWNER, The Fort Hotel friendly. My brief to Gordon cases first time technology. We Walker of Walker Interiors was are still learning to work it all.” to create a modern looking venue but not something that was Both of the bar areas have a dark grey slate feature wall, with OTT.” a slightly recessed mirrored back bar. Stylish lighting sets it off He continues, “During the day we have pensioners in eating, and both bars have a LED front bar with a marble effect. Says while we also get business people, and of course come night John, “Certainly the bar area was by far the biggest expense. time the venue is a late night bar and entertainment venue.”

“The lights were expensive, in fact one was stolen recently,

26 DRAM JANUARY 2015

It’s a matter It’s aIt’s matter ofataste matter of taste of taste

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BY Susan Young

E.& O. Fish (ArbrOAth) Proud to supply The Fort Hotel East Grimsby Arbroath, Angus DD11 1NX tel: 01241 873574

JANUARY 2015 DRAM 27

up (Borgo Val di Taro). Originally John had thought about putting luckily we got it back. The bar at the door also has some stylish in a steak house. He says,“That was my original plan. But we looking stools. John explains, ‘Our furniture supplier Dove are a suburb not a city centre and I thought the mark up we Tail sourced these from a company that makes furniture for would have to put on would have made the restaurant too yachts. But they do set the bar off. They too were expensive, expensive for my customers. So but worth it.”

I decided on Italian, but we still The versatility of the bar area have steaks on the menu.” is such that at night tables and our menu The chef for Borgotaro is Norrie chairs are removed. As a result has improved Preedy. John comments, “We the tables that are moved had now have two head chefs, and to be lighter than the granitesubstantially. We still our original cook is still here. As topped tables that remain in offer our traditional a result our menu has improved situ. These round, marbledishes but we have substantially. We still offer our topped tables, also have a steel traditional dishes but we have full band round them. John explains, full Italian menu too, Italian menu too, complimented “This helps protect the edges.” complimented by a by a fine wine range.”

What is evident in the design is fine wine range.

Borgotaro has its own door the attention to the detail. From into the restaurant from the the recessed speakers to the John Black, street, and the small, but textured wall paper and there’s OWNER, The Fort Hotel elegant, 22-cover restaurant a cleverly disguised radiator that has its own servery area, which is a seat. The attention to detail also includes a dumb waiter which brings the food from the is also apparent in the new restaurant, which is adjacent to kitchen. Along one wall there is charcoal fixed seating, and the late-night area, and which doubles as a VIP room for the this main wall also boasts a huge photograph of the Roman venue after 10pm.

Collosseum. John explains, “I bought the photo from a Russian The new Italian restaurant is called Borgotaro, after the place photographer. I bought the rights and then got a local in Italy where John’s great grandfather and grandfather grew JANUARY 2015 DRAM 29

Proud to supply Borgotaro.

All the best to John, Norrie and the team.

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30 DRAM JANUARY 2015

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photographer to break it down to a negative format. I didn’t want too bright a colour, the great thing is with the lighting technology I have put in I can use LED’s to change the colour of the picture from day to night.”

Black upholstered chairs, which are the very same chairs that appear in the Shanghai bar that featured in the last James Bond movie, and black and copper quartz table tops also add glamour to the restaurant.

There is also a wooden structure which guides you into the restaurant, and the same slatted effect is used on the doors which take you from the restaurant into the bar area. John says, “The doors are soundproofed and the private glass allows you to see out from the restaurant, but not in. This means that we can hire the restaurant area out as a private dining room, or as a VIP room. Guests can even pour their own drinks. We offer a Birra Moretti selfstanding dispense unit which means that customers can order a small keg for their party and dispense it themselves.” He adds, “We also have an ipod plug in so they can play their own music.”

The new bars are also stocking premium champagnes such as Cristal and Armand de Brignac, colloquially known as “Ace

of Spades”. Says John, “We are offering brands now which are a real talking point. We may not sell a lot of them, but do sell some. I think they add to the occasion and set off the back bar.”

The hotel foyer and 18 bedrooms have also been refurbished to a high standard. With very classy and luxurious, chocolate and cream interiors, and ultra-modern bathroom suites. Says John, ‘It was my wife that persuaded me to get the bedrooms done, and it has paid off. We are now taking a lot of corporate bookings.”

While John is not yet looking relaxed... he is starting to smile again. He admits, “It’s been very stressful because we have funded it ourselves. However I am glad to say we’ve been trading well, definitely on a par with what we did last year, and with Wetherspoons now open in Broughty Ferry, that is an achievement itself. We hope to see good growth this year or at the very least sustain what we are doing now. I am delighted that we are already seeing a return.”

I am not surprised. I am not sure John’s dad would recognise The Fort today, but I am sure he would be very proud of how far it has come.

JANUARY 2015 DRAM 31

Sue Says @dramscotland

W

/dram.scotland

e get news about new launches all the time so when a release came in saying UK launch of Snuffle Dog Beer I just thought it was another craft brew. But on reading the press release I soon realised that this was a beer with a difference. This was a beer for dogs! The four-legged variety! (And no it wasn’t an April fool!) The makers of the brew say, “Snuffle Dog Beer does not contain any alcohol, though it would be pretty excellent to see dogs playing pool. It also doesn’t contain any gases or anything else that might make a dog unwell.

But there’s one thing it will do, and that’s make your dog happy...

Imagine the look on Rocky’s face as you crack open a beer only to pour it into his bowl instead of your mouth - from downcast and resigned to astounded. Full of the gratitude of a thirsty man in the desert handed a, well, a bottle of cold beer. The Snuffle range doesn’t taste of old socks as some beers seem to nowadays, but either chicken or a mixed beef-chicken brew that’s guaranteed to make your hairiest best mate yelp with delight. A turkey flavour is on the way, with more to follow.”

Apparently Snuffle Dog beer has been flying off the shelves in 25 countries, but it won’t be flying off the shelf into my house anytime soon.

My dogs are spoilt enough!

But if you have a dog friendly pub... contact www.snuffledogbeer.com.

I can be quite impatient... honestly!

That goes when I’m eating out too.

And apparently I am not alone. According to new research by CGA Peach and Edinburgh based Zonal Retail Data Systems, which took into account the views of 5,000 people, one of the biggest frustrations of eating out is food not arriving quickly enough and not being able to pay quicker.

Nearly half (47%) of all consumers say food not arriving quickly enough is their biggest frustration when going out for a meal, with another 24% saying their order being taken incorrectly is their leading bugbear. While many consumers, especially among young adults, want to leave the table quickly after eating, too. One in six (17%) 25 to 34 year-olds says that not being able to pay quickly and move on is a major frustration. Obviously Zonal suggest that technology is the answer... particularly using mobile devices. I can get a bit impatient at my phone too! Especially when I can’t get wi-fi!

Blue Dog is a late night bar that has certainly stood the test of time. It celebrated it’s 10th birthday in 2014, but on recent visits I did prefer to stand, as the seating was definitely showing signs of the good times that had taken place there.

However I’m delighted to say that the bar has just had a wee revamp and new upholstery. So now I will be able to rest my weary legs when I am enjoying a superb cocktail. I’m not the only one that enjoys the Blue Dog experience Ed Sheeran (pictured) was in playing a few weeks ago. So I’m in good company.

I’ve never talked more about units in alcohol ever. The new drink-drive law has certainly shown up how uneducated everyone is about the number of units in drinks. It’s certainly been a talking point up and down the country. But I haven’t spoken to anyone who doesn’t agree with it.

A wee while ago hotel chain Travelodge revealed some of the most weird and wonderful requests put to them in Scotland...They included: “Are Aberdeen the biggest football team in Edinburgh?” and “Can I blow up my bouncy castle in your reception?” Followed by “I don’t like birds. Can I have a room without any flying outside the window?” and “Can I borrow your suit for my job interview? I accidentally left mine at home.”

You would think staff at a fivestar hotel in Scotland would a) be able to count and b) have common sense? A friend of mine recently stayed with a party which totalled 17? So 17 had dinner, but the hotel staff decided in their wisdom to only set 14 places for breakfast... and despatched the guests with no seats to different areas of the hotel. But it didn’t end there... they ran out of fresh bread, and took one minute off an hour to deliver a cup of tea. I can’t imagine that their American owner would have put up with service like that.

Talking of service... I enjoyed a superb Christmas lunch at The Blair near Kilwinning. It was first-class. Not only was it value for money, the food was super and the staff were very accommodating... considering that there 30 mad women from Fenwick carousing!

Honestly I was the sensible one that wasn’t singing between every course!

I for one am really looking forward to this year. I’ve a great team, and some plans that no doubt will stretch us quite a bit in the upcoming year. But change is good. Otherwise life would be really boring. Here’s to a great 2015!

JANUARY 2015 DRAM 33

ROUND UP Social and Cocktail Events launches “Community Cocktails” initiative What a nice idea...

Social and Cocktail Events launched a new initiative called Community Cocktails at Erskine Care Home in Bishopton late last year.

Community Cocktails was launched as a way to give something back to the Glasgow community, where Social and Cocktail Events is based. The main goal of the project is to give elderly and disadvantaged people a chance to experience the increasingly popular phenomenon that is cocktail culture. The company headed to Erskine Care Home and let 50 residents experience their cocktail skills with alcoholic and non-alcoholic cocktails prepared, including the classic Brandy Alexander and the alcohol-free Shirley Temple cocktail. The company also played a range of music including Jazz, Swing and Rag-Time – all with a 20’s theme and one of the cocktail bartenders also played his harmonica as one of the residents, Bob, played some jazzy tunes on the piano. Recreation assistant Christine Furphy was delighted with the event, “The bartenders were fantastic, chatting to all the residents and telling them about how the cocktails were made and their history. What was great about this event was that it was something completely unique that many of our residents have never experienced before.” Any suggestions for care homes or other charity organisations can be sent to events@socialandcocktail.co.uk

Star Pubs annual awards took place just over a month ago and focused on Scotland’s top performers who included, left to right: Audrey McCracken of the Hill in Glasgow and Sylvia and Frank Healey of the Kirkhouse in Glasgow.

Tamdhu Speyside Single Malt Scotch Whisky has appointed Sandy McIntyre as the new Distillery Manager, replacing Sandy Coutts who steps down after over 40 years service.

He joins from Diageo where he spent eight and a half years working across Burghead & Roseisle Maltings, Glenlossie and Mannochmore Distilleries and Glen Spey Distillery in Rothes in various positions including Malt Operations and Site Operations, overseeing production, quality, process and energy efficiency.

Donald Campbell of Inverarity Morton was installed as the new SLTA chair recently. He is pictured with Kevin and Sean Doyle, Graeme Arnott and Derek Marr from Caledonian Heritable; David Withers from Montpeliers; Donald MacLeod from CPL Entertainment Group; Colin and Kenny Blair, Buzzworks; James Mortimer from Lynnet Leisure; Julie Bell and John Cameron from Best Cellars, and Paul Burns from Pub Enterprises… as well as representatives from Inverarity Morton, including Stephen Russell.

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 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.

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