DRAM 296 April 2015

DRAM

296 DRAM MAGAZINE APRIL 2015 ISSN 1470-241X

DRINKS RETAILING AND MARKETING

the

incorporating the

DRAM AWARDS

20 YEARS OF SUPPORTING EXCELLENCE IN THE LICENSED TRADE

DRINKS RETAILING AND MARKETING

WELCOME

W

elcome to a jam-packed issue of the DRAM and of course the launch of our 2015 awards which as you all have probably realised have a new name The Scottish Bar and Pub Awards.

Our host for the evening will be Craig Hill, and for the first time we also have four awards for suppliers to the trade. See pages 19-23 for all the categories... there will be two more next month.

The SLTA may be reporting that pubs are closing, but from our design features you can see that there is still plenty of openings and refurbishments going on. We take a look at Manorview’s new Live Lounge and refurbished Innishmohr, the Slighhouse and Boozy Cow in Edinburgh and Glasgow’s One Devonshire.

This month I caught up with Donald MacLeod - he celebrated 21 years at the Garage last month with a great party in which he appeared as Willy Wonka... rather appropriate!

Our beer feature takes a look at the impact craft is having and a roundup about the general state of the beer market in Scotland.

Hope you had a good Easter...

Susan Young Editor susan@mediaworldltd.com

@dramscotland

/dram.scotland

CONTENTS

April

2015

FEATURES

13 19 24 27

DAFT FOR CRAFT & MORE

Craft is the word of the moment. DRAM takes a look at what’s happening in the beer category.

SCOTTISH BAR & PUB AWARDS

We unveil the new-look award categories for 2015.

LICENSEE INTERVIEW

Susan Young catches up with the ever flamboyant CPL boss Donald McLeod.

DESIGN FOCUS

Featuring The Live Lounge, Wishaw; Innishmohr, Coatbridge; Slighhouse and The Boozy Cow in Edinburgh and Hotel du Vin, Glasgow.

REGULARS

04 08 43

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.

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Hotting up in Mitchell Street

hop Chop opened its first Glasgow restaurant on Mitchell Street last month and now Fergus McVicar has just opened Tabac. Chop Chop, which already operates in Edinburgh specialises in north eastern Chinese cuisine, and serves dishes served in an authentic Chinese manner, where dishes are brought to the table in random order as soon as they are ready. Their first restaurant in Edinburgh has been open for over nine years, it has been a huge success and has over 20,000 loyal members.

Owner and head chef Jian Wang said, “We are really excited about the new design in our Glasgow restaurant which will be emulated across our subsequent restaurant openings. We have been planning to expand for a number of years and Glasgow seemed like the obvious next step.”

Meanwhile Fergus, who is a well known figure in Glasgow bar-land, with his previous successes including The Variety Bar and Chinaski’s, has opened Tabac. Located on the site of the former Bar 10, the new bar, which has some striking lighting arrangements, is being promoted as an “Illicit drinking den” and has a very definite French cafe/ bistro feel.

Have you heard?

Dundee has a new Japanese restaurant in the shape of Kobee. Formerly Marco Polo, the new Dock Street restaurant offers diners the full teppanyaki experience with chef Jay-Jay demonstrating his knife skills. As well as sushi and teppanyaki, Kobee also offers a separate menu with more recognisable dishes like pasta and steaks.

Morar Hotel set for refurb Stuart Sherwood and Christopher Manumbali have taken on the task of restoring the Morar Hotel near Mallaig to its former glory. The hotel, which was built in 1902, is now under the dynamic-duo’s ownership and they have already revealed plans to create they say “something magical.”

Stuart has returned to the UK, from New Zealand, to take up the role of managing director while Christopher Manumbali will take on the role of business development and restaurant manager.

Says Stuart, “The Morar Hotel is a beautiful mansion house in a location that really has to be seen to be believed. Chris and I are really excited about restoring the hotel and re-capturing its early 20th century grandeur

and charm. This includes using bell boys for luggage and using old Highland recipes, whilst also equipping the buildings with full wifi throughout. Both the hotel and the surrounding area have a rich history and that, combined with the spectacular countryside and scenery, make this a truly unique tourist destination.

We are looking forward to growing the business and offering a hotel and restaurant that the local community and the travelling public can enjoy.”

The hotel was originally owned by the MacKellaig family who ran it until 1973, following by the MacLeod family until 2003 then the Mansons to June 2005 with Scott Hoteliers to 2014 before being sold to The Sherwood partnership earlier this year.

Following last year’s Edinburgh opening of Chimichanga, Glaswegians will now be able to enjoy the Tex-Mex offering when it opens at Silverburn this Spring. The 100 cover restaurant, will ofer the usual Mexican fare, in a typically Mexican environment – think bright colours and geometric patterns.

4 DRAM APRIL 2015

NEWS

www.dramscotland.co.uk

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X184 is the latest bar and restaurant venture from FullerThomson. The company, which already has Holyrood 9A, Red Squirrel and The Southern in Edinburgh, has opened its latest venture in the capital’s Cowgate.

OX184, the company hopes, will be best known for its woodfired grill, craft beer and whisky. The custom made woodfired grill, by Rosewell based blacksmiths G Fitzsimmons & Son, will sizzle with the best of Scottish beef including 8oz shorthorn ribeye steaks, while it also offers an eclectic range of beer from around the world – both on tap, and in cans too. FullerThomson has worked with Royal Mile Whiskies to create a whisky (and whiskey) library which means the bar also has a great range of single malts and bourbons on offer.

“There’s an American slant,” says James Stuart-Gammie, operations manager at FullerThomson. “But we’ve put our own spin on it”.

OX184 is open until 3am and is at 184-186 Cowgate, Edinburgh, EH1 1JJ. More on the design next month.

Bill’s Restaurants have opened their first Scottish outlet in Glasgow’s West Nile Street. Situated immediately adjacent to Las Iguanas, the new Bill’s restaurant and bar, which has the slogan “From breakfast to bedtime, and everything in between, opened on 30th March. Although this is the first Scottish outlet, the group already have nearly 60 down South. The business was set up by greengrocer Bill Collison in 2001 in Lewes – after severe flooding damaged his greengrocer business, and was sold in 2008 to a duo backed by Richard Caring. Today the company is run by joint-md’s Robert Moretti and Scott Macdonald, who have more than doubled the size of the company in the last two years. Founder Bill Collison says of the new Glasgow restaurant, “We’ve uncovered lots of original brickwork and panels in this old stone building in the centre of the city. With other restaurants winking at us all around, we’re hoping to fit in alongside them all, while offering something a little bit different. Here’s hoping the good folk of Glasgow will enjoy getting to know us.”

He continues, “I think what makes us a bit different is the effort we put into everything, from the menus and staff training, to me picking bits and pieces up from auctions and antique fairs to give the restaurant a really welcoming feel.

Bill’s has a real bustle during the day and then, come the evening, we get the candelabras glowing and it’s a really different vibe.”

n.b. hotel

FullerThomson open OX184

Nightclub Deja Vu, one of Dundees oldest clubs, has been sold by longtime owner Jimmy Marr to Tahir Ramzan, who also owns the city’s Boudoir cocktail bar. The club, which has already been renamed as Beau Nightclub, will be revamped later this year to appeal to an older clientele. Marr’s move comes after Dundee licensing board refused a 6am licence for Deja Vu.

Aberdeen hotelier, Stuart Spence, surprised everyone (including his staff) last month when he announced that he had decided not to retire, and that he was keeping Aberdeen’s Marcliffe Hotel (above) open and family run. The plan had been to sell the hotel to housebuilder Stewart Milne, who was planning to demolish it and build houses instead. Now the two parties have, they say, ‘walked away’ from the deal but in mutual agreement. Stuart’s son, Ross, head chef at the Marcliffe, now plans to take over from his father’s front of house role in the long term.

Starboard Hotels has purchased its first Scottish hotel, the 71bedroom Holiday Inn Express at Greenock. Paul Callingham, managing director of Starboard Hotels, comments, “We are delighted to be expanding the Starboard portfolio.

Scotland’s tourism industry has also been consistently strong, with the volume of trips, and spend, increasing year on year. Our appetite for growth remains strong in other major UK cities too.”

The property is the latest addition to the company’s rapidly expanding portfolio, following the acquisition of the 58-bedroom Best Western Carlton Hotel in Blackpool last month. It is actively looking for new UK hotels and sites.

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NEWS Government single biggest threat to Scottish pubs say licensees

T

he Scottish licensed trade believe the single biggest threat to their business is Scottish Government Legislation and not off trade pricing or local competition. This news was revealed by the Scottish Licensed Trade Association who carried out a survey of 400 licensees.

The survey revealed new drink-driving legislation which came into effect in December had resulted in a decline in drink sales in the majority of Scotland’s pubs, restaurants, hotels and golf clubs.

More than half showed a decline of up to 10% in like for like sales in 2015 vs 2014. Around a third saw a decline of more than 10% - up to 30% in some instances on mid-week takings.

Paul Waterson Chief Executive, of the SLTA said, “These results, which mirror other earlier trade surveys, are very worrying. The fight is on to save our trade. Our members are saying that customers are now afraid to stop and have one drink at their local on the way home from work, and many who take the family out for a mid-week bite or Sunday lunch, aren’t coming in at all.”

“People worried about driving with small residual amounts of alcohol in their bloodstream after a night out is having the most significant effect on stopping people coming into our premises of an evening.“ Kenny Blair, Director of Buzzworks, owners of Lido, Scotts and Elliots, said, “It’s just one more challenge to overcome. I think this is another sign that the licensed trade is not for the faint hearted.

You have got to be lean, agile and innovative and work really hard to be successful in today’s market.”

David Glass, president of the Dundee Licensed Trade Association, and licensee at Doc Ferry’s, in Broughty Ferry, said “I think it’s bigger than the smoking ban because when that was introduced people could still come to the pub and have a drink. I’ve noticed a downturn in terms of like-for-like sales. Where people would have come in for a drink after work, they don’t any more.”

Says Donald MacLeod of Holdfast, “With regards to Scotland’s new drink drive legislation I was against this measure from the off.

It is one of the least thought out and ill-advised pieces of legislation to have hit, sorry, bludgeoned, the licence trade in years. Certainly

not since the smoking ban was introduced, and we all know the catastrophic effect that has had on a then flourishing and accountable trade. Forcing as it did many pubs and clubs to close and allowing the major supermarket chains to dominate the off sale market and drive a wedge into the on sale market as many smokers elected to stay at home and drink rather than be treated like a leper, huddled in a door way outside their local It comes as no surprise to learn that many popular rural pub/ restaurants, places which once relied upon people or parties who would go out for a drive in the country are now suffering as the confusion of what the driver can or rather cannot drink hits home.

This legislation has not only hurt those establishments by driving away otherwise law abiding drivers but by its very severity in punishment, treating those who are just over the new limit the same as those who were over the old, and the OTT scare mongering Police Scotland warnings, scaring many other away from pubs & clubs and now restaurants altogether, especially in the cities.

“It certainly won’t stop the habitual drunk driver and I would be very interested to see what the stats are. From what I hear only 7 unfortunate people were caught between the new and old limit over the Christmas period and they must now feel sick. But more importantly were the numbers drink driving so bad that it warranted such radical and brutal measures to be brought in in the first place.. I think not!”

While David Wither of Edinburgh-based Montpeliers said, “These are very worrying stats coming out of Scotland, and yet another challenge to face the industry. Drink driving is a very serious concern, but I feel that The Scottish Government has been scaremongering to some degree, especially as regards the morning after risk. The only way the industry can defend itself in any way whatsoever, is by working with a non biased, informed source (university), to get them to educate the general public accurately (as much as is possible), and practically.

Given all that, I’m sure that the changes in the law will have a permanent effect to some degree, so the industry must continue to innovate and evolve to ensure it is as good as it possibly can be.”

Dimension, one of the most popular specialist construction services, serving the licensed trade have moved premises to Unit 3, Imperial Park, West Avenue, Linwood. The company, which has helped create some of the most iconic traditional and contemporary leisure space in Scotland, has been in business some 30 years and over that time has worked on more than 1,000 projects in the on-trade. This includes the likes of Oran Mor, the Caledonian Waldorf Hotel, Barolo, Lido and Anchorline to name but a few.

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BRAND NEWS Cider

New Cider Cup for Pimms Pimm’s Cider Cup has just launched and follows the launch of Pimm’s Strawberry with a Hint of Mint. Pimm’s Cider Cup sees the union of Pimm’s No.1 and British cider, blended with a hint of classic Pimm’s strawberry and cucumber flavours, best served in a pint glass over ice. It is set to compete with fruit ciders coming as it does in a pint bottle. Fruit cider is the fastest growing segment within cider, and flavour and serve innovations have been a driving factor in the incremental growth of the category overall. Diageo believe that Pimm’s will take cider to the next level, infusing it with the classic spirit, and opening a potential sales opportunity of over £14m across total trade. Throughout the summer there will be a £1.1m marketing support for Pimm’s.

Rum

Captain Morgan goes white Diageo is rolling out Captain Morgan White Rum. The company aims to help revitalise the white rum segment of the market. The white rum segment has been in decline in volume and value terms for the last few years and now Diageo aims to have Captain Morgan White put it back on the map. Captain Morgan is growing the GB rum category, adding the most incremental volume of any rum brand year-on-year and in double digit volume growth (on and off Trade % change combined).

Andrew Cowan, UK Managing Director of Diageo, says, “We recognise that innovation needs to be at the heart of our commercial strategy, and at Diageo we want to grow our business by getting people to drink better, rather than more. Today nearly 13% of our business comes directly from innovation. My goal is that in the next five years innovation will account for twenty percent of our business.”

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The second Magners Summer Nights festival takes place at the Kelvingrove Band Stand in Glasgow as well as the Ross Bandstand in Princes Street Gardens, Edinburgh, in August. Magners Summer Nights in Glasgow will run from 6-8 and 13-15 August and Edinburgh will run for three nights, 26-28 August. The line-up for the second Magners Summer Nights festival includes King Creosote, Glasvegas, Joan Armatrading, Ben Folds, James, Echo & The Bunnymen and The Waterboys. Both events will host a Magners Village incorporating a cider garden and premium street food. Paul Condron, marketing director (pictured above with Glasvegas) said, “The first Magners Summer Nights festival in Glasgow was a huge success with sell out sessions across both weekends. We’ve got a brilliant line-up again this year and we are excited to be extending the festival to Edinburgh to give even more opportunities to enjoy great music and Magners with mates.”

Beer

Diageo launches Guinness Golden Ale Guinness Golden Ale is being launched by Diageo this month. This new ale marks the next chapter in a unique brewing journey that started last September with the launch of The Brewers Project, a celebration of the vibrancy of the world of beer today and the heritage, quality and craft of brewing at St. James’s Gate in Dublin. Guinness Golden Ale is a premium ale brewed using Guinness yeast, the finest hops, Irish barley and a specially selected amber malt.

The new beer enters the booming Premium Bottled Ale segment and follows the recent launch of the Guinness West Indies and Guinness Dublin Porters.

Fagerhult to launch this spring The Swedish beer is part of the Kopparberg family, which is best known in the UK for its cider offerig. But that is all set to change. The Kopperberg brewery was founded back in 1882 during Sweden’s initial brewing boom, the Kopparberg Byggeri, where Fagerhult is brewed, also produces the best selling lager in the Swedish market - Sofiero Original.

Made with the finest barley, malt, yeast, hops and water, Fagerhult is packaged in a fuss free, stubby gold and black can emblazoned with an elk head. The 330ml can taps into the growing trend for canned beers and lower volume options as consumers opt for quality over quantity. Fagerhult has a fresh and clean malty taste, an ABV of 4.8%, and is bestserved ice cold and sipped straight from the can.

BRAND NEWS

ALL THE L ATEST BRAND NEWS

Vodka Iceberg Vodka Supreme arrives in uk UK-based drinks business, Iceberg Vodka Club, has struck a deal with Iceberg Vodka to become exclusive brand partner to distribute the new, premium, Iceberg Vodka Supreme White edition in the UK. Originally introduced into the UK in 2010, Iceberg Vodka is derived from 12,000 year-old unspoilt icebergs, which have naturally detached from Canadian Arctic glaciers. Iceberg is the only company with an active commercial licence from the Newfoundland and Labrador government to harvest icebergs in the North Atlantic Ocean.

The Iceberg Vodka Supreme White Edition is available in a new design – gloss white 700ml and three-litre bottles, reminiscent of its iceberg heritage. There is also opportunity to stock a limited edition Swarovskiencrusted bottle.

Vodka brand CÎROC introduces Pineapple Luxury vodka brand CÎROC, from Diageo Reserve, is adding to its flavour range with the launch of CÎROC Pineapple this month. Joining the brand’s five other flavoured variants, CÎROC Pineapple aims to build on the huge success it achieved in the US, where the new variant is the number one vodka innovation by value over the past six months. CÎROC Pineapple is the latest expression to help expand the segment and reach out to new consumers. The new innovation has been crafted exclusively from fine French grapes and infused with freshly crushed pineapple, creating a juicy yet smooth taste, as well as a subtle hint of vanilla.

RTD

Smirnoff Ice Double Black The ready-to-drink category is set to be refreshed this summer with the launch of Smirnoff Ice Double Black with Guarana a new ready-to-drink vodka drink. It will be supported by a £1m marketing campaign. The new drink, with an ABV of 4.7% has already been launched in Africa and Australia. The traditional readyto-drink category is still a huge part of the Ready Drinks sector, worth £348m across total trade in GB, with Smirnoff Ice taking an 18% share of the on-trade.

Tamdhu Speyside Single Malt Scotch Whisky has revealed a new Batch Strength expression to compliment the brand’s existing 10 Year Old offering. The special edition Tamdhu Batch Strength is bottled unchillfiltered at natural colour and high strength. To achieve the most genuine taste and character, the new expression has been matured in a small number of exceptional, hand-selected, sherry oak casks at Tamdhu Distillery, located in the heart of Speyside and has been bottled at 58.8% ABV.

Whisky Wemyss Malts wins another World Whisky Award Wemyss Malts has revealed that it has picked up the accolade Best Blended Malt Scotch Whisky 2015 from Whisky Magazine for ‘Velvet Fig’, a limited edition launched in late 2014. Only 6000 bottles were available and the whisky was bottled at 46% ABV and non chill-filtered.

Wemyss blended malts have collected World Whisky Award for best blended malt Scotch twice before: ‘The Hive’ in 2012 and ‘Spice King’ in 2013. ‘Peat Chimney’ collected the bronze award in 2014.

Cider

New Rekorderlig Dry Äpple Rekorderlig Cider has launched Rekorderlig Dry Äpple. The new cider, which is available now on draught and in 330ml bottles in the on-premise, is say the company “an innovative take on the classic apple flavour”. Complementing the brand’s 500mL range, the new apple cider is available in a 330mL bottle with a new styling that evokes the classic Rekorderlig label design, but with a modern look and feel. Rekorderlig Dry Äpple is lightly golden in colour with an emphasis on straight up drinking. Rekorderlig Dry Äpple aims to engage a new male consumer looking for an alternative to beer, as well as rewarding existing cider lovers.

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DAFT FOR CRAFT & MORE Craft is the word of the moment – whether you are talking about craft beer or spirits, but let’s not forget the impact of mainstream brands which are the mainstay of Scotland’s pub trade. Susan Young takes a look at what’s happening in the beer category.

B

eer sales are finally increasing. After nearly a decade of decline last month the British Beer and Pub Association revealed that beer has recovered market share for the first time since 2006, extending its lead over wine. This increased interest in beer can be partly attributed to craft.

But in my view it’s not just about the brew, but about the fact that this resurgence has been partly created because licensees have been creating great craft beer pubs and consumers have a taste for them.

All beer needs is a route to market and by opening craft beer bars licensees have been effectively providing this – they have created the opportunity for people to try a variety of beers. After all, the pub remains the best place to try out new brews. You might argue that if craft beer had not taken off there would be no craft beer pubs... but what came first?

The craft revolution started in the States in the 1980’s when a group of local brewers got together with microbrewers and started what is now recognised as a revolution in beer. This new movement challenged the likes of big brand owners like Budweiser and Miller, with the creation of brands such as Samuel Adams.

Today there are more than 2,700 craft breweries in the US and this number is expected to grown to some 4,000 over the next few years. One of the pioneers of the movement was in fact an American called Jack McAuliffe, a submariner who served in Scotland, and while he was here he actually got a taste for cask ale. So Scotland did have its role to play in the craft revolution.

Today brands from America vie for shelf space with beer from Germany, England as well as Scotland.

BrewDog, which started off life as a brewer, but has now grown into a fully-fledged pub co, must be due a lot of the credit. They have persuaded investors over the years to put up some £7m, and now not only brew beer in their own brewery but have BrewDog pubs all over the world.

In Scotland they have pubs in Edinburgh, Glasgow and Aberdeen.

Now I know they will hate me for saying this because they eschew big mainstream brewers, but they are actually following a tried and tested route to market...Belhaven has its own pub estate, Heineken and Star Pubs and Bars, and Maclays was originally a brewer before venturing into pubs (now of course in administration). While Tennents may not have a pub estate now... they do have a share in a craft brewery, Drygate.

However despite the new trendy craft beer bars, there are still a host of pubs including the likes of Blackfriar’s and The Three Judges in Glasgow and Diggers and The Bow Bar in Edinburgh who have long championed independent brewers and served up interesting and tasty beers to a loyal fan base. In fact there are dozens of pubs all over the country who do this, but it took the boys at BrewDog to give it some cool credentials. It is a bit ironic though... in years gone back when you thought of cask beer you

would think of beards and beer bellies... now when you think about craft... funnily enough beards come to mind too minus the bellies! But with lots of skinny jeans and tweed! Of course while cask was very much about sessionable ales, today craft is about artisan beers whether they be ales or lagers and they range from Czech-style pilsners to India pale ales (IPAs) and now there’s the low alcohol offering too. But what licensees are looking for is a range that sets them apart from their neighbours.

There are now more than 80 independent breweries in Scotland alone producing in excess of 300 beers, the rise has been attributed in many cases to the fact that when Gordon Brown was Chancellor of the Exchequer in 2002, he introduced Progressive Beer Duty, which gave tax breaks to brewers below a certain size as a result the number of small brewers in the UK began to grow and continues to grow. From St Andrews’s Eden Ale to Fyne Ales and Jaw Brew on the West Coast, Barneys Beer to Black Isle... the list really is endless, and it is not surprising that licensees are spoilt for choice. However according to the

experts while there is some great craft beer out there, there is also some pretty dire brews too which lack taste consistency.

The other issue is that some craft beers bars simply do not get the throughput to keep the beer fresh, and this is where no doubt the large suppliers win… they can keep a great range of bottled beers for enterprising licensees to choose from but also often sell cask in various sizes.

Belhaven, owned by Greene King, may be regarded as one of the big brewers but when it came to offering diversity in the beer market they were the first Scottish brewer to in fact embrace craft beer. Around 14 years ago they set up a niche brands division called 1719, (the year in which the brewery was founded) and under the guidance of Tom Cullen, and with a lovely Swedish girl Joanna Svenson as the face of the division it brought to the Scottish on trade market the likes of Peroni, Cruzcampo, Erdinger and Wiehenstephan. Says Tom Cullen, “Back then DRAM APRIL 2015 13

DAFT FOR CRAFT & MORE pubs in Scotland did have a limited choice mostly available from the big boys. However people were starting to travel more, and the retail market place had started to change with a number of new, young and creative operators arriving on the scene. We initially had a portfolio of 12 beers – including aspirational brands like Peroni. In fact I remember the headlines when it went on sale as Scotland’s first £5 pint. At the same time there was also a step change in the retail trade – with pub owners wanting to be one step ahead and wanting to offer their customers something different.”

Tom now works for Dunns who (following its Dameck acquisition) have more than 1,200 beers on offer. With such a lot of on offer how can licensees make a informed choice on what to stock? Says Tom, “You have to make sure you fit the beer to the venue. This means looking at the age profile of customers, the demographics and the food offering. That will dictate what the pub should offer.”

He adds, “The Glasgow and Edinburgh markets are quite different. Glasgow is still very price conscious however the most popular category is Scottish beers particularly the smaller breweries such as Cromarty, Fallen, Stewart, 6 Degrees North and Black Isle. These are followed by English beers, German and then American beers. In Edinburgh licensees are not so worried

about the price, because they know they can sell it at a premium.

Licensees in Edinburgh are more diverse in their choice of beers stocking more English beers, followed by American beers with Scottish beers probably in third position.”

Of course craft beers from the continent are also showing good growth rates. Alhambra is regarded as the leading craft brewery in Spain. It is at the vanguard of innovation when it comes to beer styles and modern brewing technology. As a symbol of excellence Alhambra has experienced good growth in the UK beer market over the past few years.

Italy technically speaking doesn’t have craft beers – this is because in Italy, fines are imposed on those who write ‘craft’ on the label; but of course all standard non-filtered, unpasturised beer from Italy would be considered craft and with 700 microbreweries in Italy there’s lots available. Del Borgo’s ReAle and its Trentatre Ambrata, or Morgana - are American-style beers, while you 14 DRAM APRIL 2015

can also find Italian brewers including local ingredients to give their brews a point of difference. For instance Genova “lager” is flavoured with basil. In fact the first Italian craft beer bar has just opened in Chiswick – The Italian Job. It offers says the company a beer range which draws from Italy’s eclectic craft beer scene, and showcases a variety of styles and provenances, and is complemented by a food offer that spans from Italian streetfood to hamburgers.

Says Tom Cullen, food and beer matching is important when it comes to selecting the right beers for your pub, “If you are a meat and burger operation of course you are going to offer a good selection of American beers, while if seafood is more our speciality you can have more of an ecletic offering. You should approach your beer list with the same thought and diligence you would a wine list.”

Edinburgh also leads the way when it comes to craft beer bars – FullerThomson were one of the first pub groups to embrace the concept with bars such as Holyrood 9A which offers more than 20 beers on tap, to the Red Squirrel and the new Ox 184.

While in the last two years bars such as Jeremiah’s Tap Room, the Hanging Bat and Ushers have opened. In Glasgow, Munro’s and Drygate are two of the most notable alongside Inndeep, while the Tippling House and CASC has put craft in Aberdeen on the agenda, but lots of other independent bar owners have embraced craft by offering a wide selection of beers.

Belhaven has a wide range of craft beer from around the world, but it has its own craft range too which was launched last year which has a contemporary feel. Says Gordon Muir “The craft range is selling well, with Twisted Thistle IPA and Craft Pilsner the leading sellers in Scottish on-trade. We’re delighted that we’re seeing good sales in “regular pubs” as well as specialist craft outlets, both across the packaged range and in keg.” He added, “We’re also seeing tremendous growth for these beers in craft markets overseas, notably the USA and Sweden which are both flying with our craft range, with Twisted Thistle IPA again the lead performer.”

Molson Coors have Franciscan Well craft beer and Sharp’s Brewery brand Doom Bar, and were one of the first mainstream brewers to mark really get behind craft in recent years hardly surprising when you consider the company, despite being Canadian, is one of the biggest brewers in the US. They brought Blue Moon to the market here too which was one of the first craft-style brands to appear on draught.

Heineken own the Caledonian Brewery and it has long had an excellent reputation for producing brews such as Deuchars IPA. But it’s latest offering is a lager, the first from the brewery, called Three Hop. They say it has been inspired by the lager traditions of Germany, the Czech Republic and France and it is being rolled out nationally. Says Andrew Turner, Category & Trade Marketing Director at Heineken, “Can you take a Scottish brand out of Scotland? Yes. We have already got Three Hop in 200 pubs in England and we expect that number to grow.”

However while craft creates a lot of interest and certainly stats show a massive growth rate of around 80%, you have to take

DAFT FOR CRAFT & MORE into account this is from a small base and craft beer sales still account for less than 2% of current beer volumes. Sales are worth in the region of £225m according to CGA. In Scotland, as you all know, its Tennent’s that is the biggest brand with a share of around 40% of the market.

Lawson Mountstevens, Managing Director, On-trade at Heineken told DRAM, “Scotland is quite a different market to the rest of the UK. It’s unique because of the strength of Tennent’s. Despite the fact that we are an international brewer we only have 13/14% share of the market in Scotland and that is a challenge. Obviously Scotland is one of our key markets and we are committed to putting people through the door and obviously our aspiration is to have a great share of the market moving forward.”

Molson Coors have had success in the market over the last few years, and in fact 2014 saw the company move into second position behind Tennent’s. Scottish boss Hugo Mills puts this down to forging a successful partnership with Matthew Clark

16 DRAM APRIL 2015

and its ongoing relationship with Belhaven. He told DRAM, “To me Belhaven is best in class. They are a well-engineered business and they have faith in Carling. We now have two businesses supporting us and who are helping us take our brands to the competition.” He continues, “2015 is a significant year for Molson Coors in Scotland as we put our ambitious plans into action to grow the scale and strength of our business and brands in the Scottish trade.”

It’s also an important year for Tennent’s, now WallacesTCB, with new boss Brian Calder, confident that they too are not just pushing forward with Tennent’s but taking advantage of craft beer popularity too.

He says, “It’s been an exciting few months for WTCB. With progress being made across all areas of the business, we have a positive outlook going forward. We’ve strengthened our core beer offering with three exciting additions to the Tennent’s range - Black T, our premium offering was launched in October 2014 and is going from strength to strength. We launched low and no ABV options in the form of Lemon T and Hee-Haw!, which have also been successful since launch. Our ongoing relationship with Drygate has allowed us to become involved with craft beer, a market we haven’t engaged much with previously, which brings us closer to our ultimate goal of being a true one stop shop for the licensed trade.

“Other than ranging, we’ve been heavily involved in the debate surrounding tied pubs legislation, which we feel places real restrictions on both Scottish brands and publicans alike. Forcing tenants to buy stock at a price which is barely viable from a restricted range is hurting Scottish Pubs and simultaneously puts producers, including wonderful craft brewers, at a disadvantage, as the number of operators they can sell to is severely limited. We will continue to call for government action on this issue as we hope to bring Scottish legislation into line with that of English and Welsh systems. Once this change takes place, those operating in the Scottish market will see a positive change in their business.”

However no beer article would be complete without paying attention to low-alcohol beers and no-alcohol beers. There is a real opportunity here for licensees to provide their customers with a refreshing drink that will keep them under the new drinkdriving limit. Certainly I think that generally suburban licensees have been quicker on the uptake when it comes to stocking up on these. With city centre outlets being a bit slower off the mark.

Recently I was in a well known West End bar where two girls sat down and asked for a non-alcoholic beer. The bartender admitted they had none and guided the girls to two non-alcoholic cocktails instead. While an Italian restaurant close to my own office also doesn’t offer any non-alcoholic beers. However, says Tom Cullen of Dunns, “We have been inundated with people interested in stocking these beers. We currently have a range of twelve and are looking to have a draught non-alcoholic beer to offer soon.”

Some beer commentators have called it a ‘golden age’ for beers.

They wouldn’t be wrong and with the Chancellor taking another 1p off the price of a pint, it looks like this trend is set to roll.

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To discover more about our range or to arrange an appointment with your local Sales Account Manager:

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the

incorporating the

DRAM AWARDS

W

elcome to the 2015 Awards... after 20 years we have given the awards a make-over and a new name – The Scottish Bar & Pub Awards. Not only will we be promoting the awards in our publications and online, but there will be a full PR and social media campaign behind the awards this year too. There is also a step-change when it comes to nominations. We are inviting nominations for the various categories from the trade and from consumers. If you have trade customers who you feel deserve to be nominated please put them forward. We will also be asking for nominations from members of the public. Licensees - if you think you deserve an accolade encourage your staff, sales rep or customers to put you forward.

Our theme this year is festival inspired. We are celebrating

with a Festival of great Scottish bars and pubs. The venue is The Glasgow Hilton, and the team there have a lot to live up to. We’ve hosted the event at the Grand Central for the past four years and they have done a tremendous job. But it has always been a sell-out, and this year to accommodate everyone in our 20th year, we have moved to the Hilton.

Our compere is Craig Hill and there are some surprise guests lined up! 2015 will be bigger and better than ever. Another change will be the inclusion of four new categories. The licensed trade depends on good suppliers therefore this year’s awards will also include Drinks Wholesaler of the year, Food Wholesaler of the year, Spirit Brand Owner/ Distributor of the year and Beer Brand Owner/Distributor of the year. This will be decided by a telephone survey.

Good luck!

20 YEARS OF SUPPORTING EXCELLENCE IN THE LICENSED TRADE

Success stories deserve to be recognised and celebrated. Do you know a licensee/proprietor that has grown their business over the past few years. Perhaps they have successfully continued a family company, or expanded over the past few years, adopted innovation to develop their business, or have grown turnover? This year’s Scottish Bar & Pub Award judges would love to know of any hoteliers, restaurateurs or licensees, who fit the bill. Why not put them forward now to www.scottishbarandpubawards.com

Customer service is paramount when it comes to running a successful business. BII Scotland is on the lookout for a pub, restaurant or hotel which fully embraces the customer service ethos.

Do you know a business that does this? If so, they could be eligible for this award. Judges will look at the measures that are in place to ensure staff are well trained in customer service. Short listing will be done by Mystery Shoppers followed by interviews at a later date by a team of judges. If you want to put a nomination in, do so now.

Award for Success

CUSTOMER SERVICE AWARD 1

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Diageo are on the look-out for pubs, bars and people that embrace social responsibility. Do you know a pub or bar that has developed good relationships with local police, community safety partnerships, community groups, licensing boards and/or licensing forums to help minimise alcohol-related crime and disorder? Do they go the extra mile to promote responsible drinking; what do they do differently from other bars in the area? Let us know and they could be the proud recipients of this award.

The Scottish Bar & Pub Awards are hunting for a pub that provides a welcome for pet dogs.

Do you you know a pub or bar that allow customers to bring their friendly pooches inside? Do they provide a water bowl, and the occasional treat? If so, they could be in the running for this accolade. Judges will be bringing their own dogs on mystery visits (volunteers are queuing up!!) If you think you know a pub or hotel fits the bill - enter it now.

Award for SOCIAL

DOG FRIENDLY PUB OF THE YEAR

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RESPONSIBILITY

NOMINATE NOW AT www.scottishbarandpubawards.com

Kopparberg is on the lookout for Scotland’s top independent bar. The Kopparberg team is looking for a bar that has proved to be a success with customers – it doesn’t have to be the most stylish or the biggest, but owners should demonstrate creative forward-thinking and be inclined to think outside of the box when it comes to developing their business.

It goes without saying but good customer service and an excellent range of products behind the bar is essential. Do you know a bar that deserves the title? If so put them forward for the accolade now.

Whisky is Scotland’s national drink and this year’s sponsor of Whisky Bar of the Year, MadeBrave is looking for licensees who go to extraordinary lengths to promote Scotch whisky within their own establishment. An excellent range of whisky on the back bar is a necessity and staff should also be well trained and enthusiastic when it comes to recommending whisky to their customers.

A good Scottish welcome is also important.

Do you know a bar worth nominating?

INDEPENDENT BAR OF THE YEAR

Whisky Bar of the Year

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Maxxium UK’s training and education programme, mixxit, is now in its ninth year of looking for Scotland’s best new bartender. The mixxit Bar Apprentice competition will take 10 bartenders with experience of one year or less on an intensive training programme which will cover all aspects of professional bartending, including mixology, drinks knowledge and service excellence. In June the bar apprentices will face a panel of judges and the best performing bartender will win the accolade mixxit Bar Apprentice of the Year, which will be announced at the SB&P Awards.

The judges of this category will be looking for a bar that has an excellent range of quality beer and Craft beers. The bar has to serve and market its beer range well, employ staff who are interested and knowledgeable about beer. An ability to understand beer styles, taste profile and matching beer with food is also fundamental. If you are a bar or know a bar who loves their beer and always looking for the next innovation or new experience of beer enter it now.

MIXXIT BAR APPRENTICE 2015

CRAFT BEER BAR OF THE YEAR 7

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NOMINATE NOW AT www.scottishbarandpubawards.com

It has never been more important to offer your customers good food. It doesn’t have to be fine dining, but quality, freshly prepared pub grub is what we are looking for. It’s not the size of the menu that counts, but the quality of the food and the efficiency of the service. If you think you know a venue that has a great food offer, let us know at www.scottishbarandpubawards.com

Scotland’s leading Sunday newspaper is looking for the best pub in the country. Do you have a welcoming atmosphere? Do your customers come back, and come back again?

Get your customers to fill in the entry form when it appears in the Sunday Mail or online at www.barandpubawards.co.uk and tell us why you think you are eligible for ‘Pub of the Year’.

Gastro Pub/Bar of the Year

PUB OF THE YEAR

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Do you think you know the best cocktail bar in Scotland? Do the bartenders provide good service, and offer good, imaginative cocktails?

Are they well trained with a customer focus?

Does the ambience reflect the quality of the drinks? If so enter the bar that you think deserves the accolade Cocktail Bar of the Year. Expertly made cocktails, a willingness to experiment and a good knowledge of spirits are essential. www.scottishbarandpubawards.com

A dedication to quality has helped to make Tennent’s the No 1 Scottish Lager brand - and Tennent’s is looking for a pub that shows a similar commitment to quality.

Excellent customer service, great beer, a good range of products behind the bar, fine food and a great ambience are all part of the quality experience. If you would like to nominate a pub or bar, do so now.

COCKTAIL BAR OF THE YEAR

QUALITY AWARD 11

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NOMINATE NOW AT www.scottishbarandpubawards.com

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This honour is bestowed upon the person who during their career, have made significent contributions to the licensed trade. Previous winners include John Gilligan, David Urquhart, Billy Dunn, Bob Taylor, Lord MacFarlane and Angus Meldrum.

FOOD WHOLESALER OF THE YEAR 15

DRINKS WHOLESALER OF THE YEAR

LIFETIME ACHIEVEMENT 13

BEER BRAND OWNER / DISTRIBUTOR OF THE YEAR YOUR Compere Craig Hill

Craig has been a fixture on the UK comedy scene since his first public success at age ten when he won a local talent contest in his native East Kilbride, impersonating Cleo Laine.

We look forward to welcoming him to the Scottish Bar & Pub Awards.

SPIRIT BRAND OWNER / DISTRIBUTOR OF THE YEAR

NOMINATE NOW AT www.scottishbarandpubawards.com

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LICENSEE INTERVIEW

DONALD’S GOLDEN TICKET SUSAN YOUNG CHATS TO CPL HEAD HONCHO Donald Macleod about all things liCENSED TRADE. AS YOU MIGHT EXPECT, HE DOESNT HOLD BACK.

I

f you had asked me 25 years ago who had the most staying power when it came to the licensed trade, I’m not sure I would have put Donald Macleod in that category... the former punk rocker was more rocker than licensed trade establishment. But then again maybe I should have known better. This was the lad I knew at school who was always in trouble for some misdemeanour or other, but who was also at 12 years old out delivering rolls at 5am, and had a full on paper round too. He might have been a ‘bad’ boy but he was a hardworking one.

Today Donald is probably better connected that most, and as a result he can, and does, influence licensing decisions in Scotland.

From politicians to licensed trade board members, councillors to the media – he certainly has a wide repertoire of contacts.

He is as friendly with the national Editor of The Sun as he is with the MD of the Daily Record and writes a column for the Sunday Post. He has friends on both sides of the political divide in council and government and is also the convenor of Glasgow’s Licensing forum. He is also at the forefront of the Scottish music industry, chairing Nordoff Robbins Music Therapy in Scotland and one of the country’s top music promoters... oh and by the way he also through his company Hold Fast Entertainments owns The Garage – now 21 years old, and The Cathouse, 25 years old. Aberdeen’s Garage may only be a few years old now, but Donald still thinks there is at least one more Garage to come.

Donald, is a bit of a maverick, he is not just loud by nature, but has a passion for loud clothing too. Not for him a black suit. His flamboyant jackets and shirts are a thing of legend. But he has ever been thus.

Says Donald, “When I opened the Cathouse I wanted a place that I anyone could go wearing leather jacket, Conchos, cowboy boots and a mad hat and listen to real music. I hated jeans and t-shirts and suits which were all the rage then and worn by total bams at most clubs. I wanted an alternative. I made an alternative and take great pride and joy in the fact that The Cathouse has outlasted almost all those type of clubs and recognised as the world’s leading rock club and has been visited by almost every rock band on the planet. The Garage as well, that again set the bar and changed the clubbing scene and dynamics for students and punters alike. It still does!”

I asked him why he thought he had survived when many of his peers have not. Says Donald, ‘I always had drive and ambition.

I’ve always had to spin a lot of plates, but I was driven and I have a passion for everything I do whether it is music or business.”

It’s been a tough few years for the business, but he tells me “There is definitely light at the end of the tunnel, and our books certainly look much more encouraging. We did a deal with the bank, stripped everything back and sold off a few businesses and concentrated on what mattered - our core business. It has paid off, and I should say that it could not have been achieved without

24 DRAM APRIL 2015

the valiant efforts of the great and loyal team I have behind me, from DJ’s to managers, cleaners to bar staff and of all those in the head office, especially Brian, Senga, Margaret, Dawn, Andy, Kerstin and Kelman.”

He continues, “Perhaps the Garage lost its way for a while because it was seen as purely a student venue, but of course its not. It’s a place for everyone. I am proud of it. The Garage is, to my mind, a Glasgow institution. It’s a bit like Barrowlands or The Apollo. Indeed the name was so revered and trusted we had no problems in deciding what we should call our club in Aberdeen when we decided to open there.”

But although Donald did a deal with the bank, he still thinks banks let their business customers down. Says Donald, “Although

Donald Macleod celebrates 21 years of The Garage, pictured here at the festivities masquerading as Willy Wonka

T the guy that dealt with us was supportive, generally the banks attitude to the trade has been a disgrace. The folk that cooked the books and then let us all rot should be behind bars or birched.

They destroyed people’s lives and their businesses. Good, solid, profitable businesses ran into trouble because of onerous banking terms. When Labour decided to bail the banks out (which I was dead against) we expected better from them, for them to be fairer with their customers, to help them grow, to protect them and to help them see out the bad times but no, what happened?

They brought in accountants instead of managers who were robots determined to protect their share value, return them to profit and to hell with human cost and tragic consequences their greedy punitive measures would have on their customers” I hate them!

He also blames politicians. He says, “Politicians make decisions that profoundly affect the livelihoods of people. They are there to protect the electorate, instead they tinker round the edges and make mealy mouthed decisions without ever seemingly consulting the right people. Decisions that can put 1,000’s of people out of work. Quite apart from their very protective stance they took with the banks and The City of London they have single handily almost destroyed the licenced trade. The new drink-driving limit is just one of these decisions. We had a drink-driving limit that was (by most) adhered to. They brought the limit down with limited consultation. Their reasoning being that they bringing it into line with other countries in Europe and the rest of the world, but we now have the most punitive system of them all. A zero tolerant attitude, from a supposedly tolerant government that, like the smoking ban before has ripped the licenced trade apart. The law was there already to stop people drinking and driving, all they had to do was enforce it.” He continues, “It would be true to say that the new drink-driving level has done more to curb drinking in Scotland than all the health quango’s put together. Is there now any need for an expensive state funded group, sorry charity like Alcohol Focus? I don’t think so, not when government and the police are driving the trade into the ground.”

He has not been impressed by the effectiveness of Scotland’s trade bodies. Says Donald “Our trade bodies now seem quite insular and are proving ineffective at advancing the argument.

That is a great shame, but I suppose expected given the declining membership, and in turn funding, they have experienced over recent years, especially for the SLTA. They have with their limited resources tried their very best to stick up for the trade but it seems more and more that government isn’t listening. I’m

reminded of the old coal and steel unions and their constant fights with the coal boards and governments, they tried to protect their members, but their back was already broken. Maybe we need a new fresh, modern and invigorated approach to take what’s left of the trade forward. Don’t ask me what that should be? How it could be set up or how should be run? I haven’t a clue. But One things for sure it wouldn’t be cheap to do, and take a lot of work to get everyone on board and singing from the same hymn sheet and the big question whether it would be any more effective than what we have now would be one of life’s great unknowns?”

As for licensing, as chair of the Glasgow forum he is well versed on licensing law. He’s got quite a bit to say on that too, “There are too many pea-brained folk coming up with new licensing policies.

For gods sake the latest one - a licence for ‘sexual excitement venues’! They are lap dancing clubs!”

He continues, “As for ‘vertical drinking’ – who came up with that?” He continues, ‘The police and the licensing boards should recognise that if you have a licence you have gone through hoops to get it, you have made the bar, and you should be accorded respect.”

Says Donald, “It goes without saying but licensees should train their staff, should pay a decent wage, and should not sell drink too cheaply. But equally licensing board members should be as well trained on the law as licensees have to be – the police too, and there should be a uniform approach taken by boards and police over licence policy, conditions and operating hours throughout the country” But Donald is also aware that things are improving, particularly in Glasgow. He comments, “We have made major advancements here. There is much better communication between the trade and the police, the digital network is working, and I think Best Bar None is now beginning to mature, and become an accolade staff want to achieve.”

“We all need to work together to make sure the trade has a future. I believe it does. But we need to ditch the old ways, and embrace the new.”

DRAM APRIL 2015 25

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We manage the project team, contractors, directly employed subcontractors and suppliers to ensure successful delivery of all projects.

We are delighted to be associated with Manorview Hotels & Leisure Group. We wish them every success with the recently completed Live Lounge and look forward to working with them on forthcoming projects, such as the exciting Boclair House Development.

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Dimension, Unit 3, Imperial Park, West Avenue, Linwood, PA1 2FB T: 0141 762 4940 • E: info@dimension.uk.com

26 DRAM APRIL 2015

www.dimension.uk.com

The Commercial Hotel, 420 Main Street, Wishaw ML2 7NG

THE LIVE LOUNGE DESIGN FOCUS

BY SUSAN YOUNG

T

also are encased in a short shimmering curtain – each set has he Live Lounge, above the Commerical Hotel, in Wishaw one large ball with four smaller balls (although there is a bigger opened last month with a visit from heart throb Calum set near the door) – while the glitter ball set above the dance floor Best. No doubt the man, who probably has frequented more matches the shape and size of the floor below and is also encased nightclubs than he has had hot dinners, was impressed. The newin a short shimmering curtain. Here glitter balls are augmented look Live Lounge, designed by Space-id, certainly does not lack the by swivelling lights. Says owner Steve Graham, “We have invested glamour factor. a lot of money in the lighting and From the outside which has been clad in in the sound system. It’s a Pioneer timber with added recesses which boast LED lighting, to the fully-tiled entrance Nexo STM system and I liked the glitter balls because they added a stairwell which takes you directly into bit of retro.” the Live Lounge, there is no doubt about it, this club has been transformed. Says The Live Lounge has in fact got two dance floors – with one of a small owner Steve Graham, “It has always been a popular club, and I felt our mezzanine. It is an infinity floor. It is coloured with LED’s and has cubes customers deserved the very best. We which appear to tunnel down into have done very well with the club over STEVE GRAHAM, the years and it was time to put some ‘infinity’. Behind the dance floor is a MANORVIEW huge mirror with a cream padded investment back in.” surround.

It may have the usual nightclub details The DJ station is semi circular such as multiple glitter balls, private and sits on the edge of the lower dance floor. It is clad in dark booths and a dance floor but that would be under describing… the booths upholstered in cream faux-leather are huge – seating 10 wood with strips of LED lighting, which obviously change colour.

A similar lighting arrangement is used on the private booths to 12 people, and have high backs which allow privacy (that’s if you which has a similar finish and are rimmed around the bottom with don’t count the discreet cameras) and above each booth there are bespoke cream lampshades encased in a short shimmer stainless steel.

As you come through the doors of the club you are greeted with curtain. The booth nearest the bar also has its own private a lounge area to your left – the walls here have exposed brick ordering area. The glitter balls arrangements throughout the club

I wanted to create a premier nightclub in Lanarkshire.

DRAM APRIL 2015 27

– a complete juxtapostion to the glamourous glitter balls which hang above this bar area. Immediately in front of the stairs is the bar. It is one of the shiniest I have seen. It has a beautiful black granite bar top, which has been polished within a degree of its life. The hologram mirrored paper (which you just want to run your hands over) adorns the large pillar which is a feature of the bar, and has been used on the surround at the top of the bar. The bar itself has two sides – the side facing the door features large mirrors, which line the back bar itself. Perfect for customers to admire themselves as they are ordering their drinks. While round the corner the bar faces into the main dance area and has mirrored shelving to display its spirits. Beneath the black granite bar there is another juxtaposition – a gleaming white carved bar front which is light with LEDs placed beneath the marble bar.

The lounge area also has some fixed-high seats and posing tables, but no carpet. Here a wood floor has been used, but throughout the rest of the club a deep-pile Winton carpet has been used which goes right up to the edge of the bar and extends through the main part of the club.

At the opposite end of the club there is a raised area, which has a long stretch of fixed cream-faux seating, mixed with black fauxleather cubes and tables. Above this area there is a feature wall decorated with designer wallpaper.

Outside is another feat of engineering. Contractors Dimension have certainly had their work cut out. Despite being on the first floor, a substantial outdoor structure has been created. The walls have been lined with astro turf, a plasma screen has been 28 DRAM APRIL 2015

embedded, heating is abundant and it is fully furnished. I didn’t see the finished area – but from the sound of it, it is almost as luxurious as the club itself.

Says Steve, “I wanted to create a premier nightclub in Lanarkshire.” He has certainly done that and with a capacity of around 300, it is certain to be packed out.

PUB PARTNERSHIPS

frank adams contracts

DESIGN FOCUS

I We would like to wish everyone at Innishmohr continued success.

Contact us for your next project: info@frankadamscontracts.co.uk 30 DRAM APRIL 2015

nnishmohr in Coatbridge was Steve Graham’s very first venture in to the licensed trade. That was some 10 years ago, and since then his company Manorview has expanded immensely, but Steve still has a soft spot for the Innishmohr and he is delighted that the pub has now had the makeover it deserves.

Steve told DRAM, “It was time to put some investment into the pub. It’s always been a good pub, but it was tired.

And since we have re-opened it has been busier than ever.”

Even before you go through the front door you are aware that the Innishmohr has been refreshed. Its stained glass windows have all been replaced and the outside has been painted dark green, new lamps have been fixed and the steps leading to the bar have been re-tiled. It certainly looks more inviting.

Inside doesn’t disappoint. Although the bar remains in situ, it has been totally refreshed and behind its facade everything is new.

The bar itself is a traditional rosewood bar, which boasts a gleaming brass handrail and a super shiny bar top. New brass fonts set it off. The backbar is made of striking dark green wood – with plenty of display space for bottles.

While all the under counter fridges are brand new. The lighting above the bar is quite distinctive in the style of oval nautical bulk safety lamps.

Newly re-upholstered bar stools line the bar, on a new

Innishmohr Main Street, Coatbridge ML5 3HH

BY SUSAN YOUNG

area of tiled flooring. The rest of the flooring has also been replaced and looks like traditional wood floorboards. While the roof has been painted a dark red and the wood has been stripped back and refreshed.

The designers have been quite clever in they have kept a lot of the old features but have given them a modern make-over.

For instance original brickwork which is evident throughout the venue has been stained a distressed white.

As you come in to the bar – on the right hand side beside the new windows there are three fabric upholstered window seats which have barrels which act as small tables, and there is a snug area featuring a mix of leather and fabric uphostered wing-backed chairs and a low coffee-style round table.

To the left there is a new tranche of booths – three in total, with high fixed seating and quilted leather-like upholstery in a rich green. Above these substantial booths the distressed brick wall is quite striking and it there is also a new flat screen TV, just one of the new TV’s that has installed. Three traditional looking lights take pride of place although there is not a lampshade in sight.

The wall on the far left, is where the entertainment area is, and it boasts a mural of whisky barrels which is a very effective backdrop.

Further through there is a sports area with a large flat screen TV’s and a pool table. A few booths have been introduced here too. It’s a large area which now looks fresh and more contemporary.

All in all it is a very sympathetic refurbish-ment. Orchestrated by Space id with the contractors being Adams Contracts. Says Steve, “We have mixed the old with the new, and have probably made it more of an entertainment venue and sports bar with the extra flat screens. We were only closed for six weeks and I am really pleased with the outcome.”

DRAM APRIL 2015 31

Bars • Restaurants • Hotels

Wishing Slighhouse all the best.

Sláinte!

0131 337 4974 sales@irvines.biz

The making of an iconic design

/beneliqueur

1864 Having perfected his new Bénédictine liqueur, Alexandre Le Grand was desperate to launch it but still needed a bottle and label. As with every detail of his creation he knew exactly what he wanted. To realise this vision he sent a sketch of the bottle and millimetre precise design instructions to the glass manufacturer. It was this exact design that was trademarked one month later.

2014 Since its launch the liquid in the Bénédictine bottle has remained unchanged – not so the bottle which has seen many an alteration. Now, after 150 years, the new bottle takes its inspiration from Alexandre Le Grand’s original vision. The rich green glass is back, along with an angled neck label. But as with any true icon the design is also timeless, reflecting Bénédictine as a key ingredient in both classic cocktails and modern drinks.

“William Grant & Sons (UK Ltd) and Bénédictine wish Sligh House every success” w w w. be n e dic t i n ed om .c om 32 DRAM APRIL 2015

Enjoy Bendictine responsibly

54 George IV Bridge, Edinburgh EH1 1EJ

SLIGHHOUSE

DESIGN FOCUS

E

dinburgh’s Bar Kohl is no more. Instead Slighhouse on George IV Bridge has replaced it and it really does feel like you are walking in to a completely different venue. This is the latest venture from Michael McGuigan of The Shilling Group.

Adam Montgomerie, Manager, told DRAM, “It was our aim to give the bar a totally new feel to Bar Kohl and what better way to do that than to refurb and rename? Bar Kohl was so well known for being a vodka bar, we wanted to step away from just vodka and reopen as an all round cocktail bar. There are so many great spirits at the moment as well as vodka that we want to share with our customers.”

I asked Adam why they chose ‘Slighhouse’ and he explained, “James Hutton was our inspiration. He was a Scottish farmer and naturalist who is also known as the founder of modern geology.” James originated the theory of uniformitarianism which explains the features of the Earth’s crust by means of natural processes.

Adam continues, “He was born in Edinburgh and later inherited and moved to his family’s farm Slighhouses, Berwickshire...

Hence the name Slighhouse!”

Bar Kohl had two doors, Slighhouse has one. The venue is

BY LUCY McGOVERN separated into three rooms. It’s an open layout with no doors which means it is easy to walk from room to room. As you walk in the main door the first thing you see is three spacious, square booths overlooking the bar. These black leather booths, upholstered by Irvine William & Sons Ltd, also have desk-type lamps overlooking them which give them a cool and quirky feel. The booths overlook the bar which has a warm vibe created by clever lighting and a neon ‘Slighhouse’ sign. Both the internal and external signage was provided by Specialized Signs.

Throughout Slighhouse there are nods to the James Hutton connection.

For example, the exposed edges of the laminated tables and bar are reminiscent of rock strata and also the sharp artwork is of the same nature. Speaking of artwork, there is a wooden silhouette of James’ face near the main door so I can only imagine Adam and the team will get asked about him on numerous occasions! As Bar Kohl, the wall in this area was a deep red whereas the décor throughout is now mainly white which really opens out the bar and makes it feel more spacious.

As you leave this first section of the bar there is a black brick DRAM APRIL 2015 33

wall which really stands out. The black and white scheme really works.

In the second room there is a raised area which has fixed seats and sits up to 20 folk. The fixed seats have been upholstered in a dark brown suedette and there are short, black tables which like in the first bar, also have the rock strata effect along the edges.

There are stools which are also short to match the tables, allowing more customers to enjoy this raised area. The stools are backless and have a black metal frame. The refurb was designed by Jaco Justice of Hill Street Design House and he has chosen some very interesting lighting above the raised area. The lights are like colourful lightsabers with angled strips of bright colours such as purple and orange. The bright colours really stand out specially since the the rest of the décor is white with other neutral colours. Says Adam, “This is a great place to sit and enjoy a cocktail if you are waiting on a table in the restaurant or you simply want to chill out with friends. It has a ‘loungey’ feel but I also think it has a real sociable aspect to it as you would be sitting with others who possibly weren’t in your party.”

Moving through to the final room, the restaurant... although I am calling it a restaurant it still has a relaxed vibe and even has an open hatch where you can sit on bar stools and chat to the chef about what dishes he would recommend. There are large windows along one side of this room which gives it a bright and 34 DRAM APRIL 2015

fresh feel. Just below the windows there is leather-upholstered bench seating which runs from one end of the room to the other, a shade of light brown. This colour is following the ‘natural’ theme and the brown really stands out as the brickwork is painted white behind the seating.

There is an open hatch which looks in to the kitchen. At the top of this there are another four desk-type lamps to match the ones in the first bar. They are situated in a row and shine directly on to the kitchen (so the chefs really are working in the spotlight)!

There are four stools available if you would like to sit at the hatch, this is more informal and probably best if you were popping in for a spot of lunch.

I asked Adam is there were any major challenges that he and the team faced and he replied, “The whole refurb was a quick decision so we didn’t actually have a final design planned as we started! I think this was a good thing, it meant we could plan as we went along. The team and I met roughly three times a week and had a brainstorming session. Luckily it all worked out in the end!” I have to agree, it did work out in the end. Adam concludes, “The whole refurbishment took six weeks in total and the week before opening we were all working 90 hours but it’s completely worth it, we have achieved our goal and we are already getting rave reviews from our customers which is the most important thing!” It certainly is.

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17 Frederick Street, Edinburgh EH2 2EY

THE BOOZY COW

DESIGN FOCUS

W

hen Speratus bought Amicus Apple a few years ago it received a make-over, but now that the company has rebranded the venue as The Boozy Cow it has been given a further revamp. The basic layout remains the same, but it now has a much more urban look and feel which has been created by Tibbatts•Abel (Interior Design & Architectural Consultants) with the help of a local artist.

The feature artwork in this venue is the grafitti which is all over the back wall and ceiling. But it is contained grafitti with the predominant colours being red, black and gold with a few more luminous colours now and again. Artist Lynsey Jean Henderson, a graduate from The Edinburgh Art College, has fused the concept of urban art and graffiti into The Boozy Cow. The bar and eatery offers basic style dining and uses metal, wood and recycled paper to create an urban vibe.

Every table in this bar, unusually, is at standing height – from the dining tables as you come in to the shelf across from the bar, and the tables in the rear area too. If you don’t like perching on a stool this is not the bar for you. The stools I might add area all branded – in that they look like a branding iron that you might have used on a steer has burned into the wood seats. They appear to be of various shapes and sizes.

The tables, as you come in, sit on metal plinths screwed into

BY SUSAN YOUNG the floor and have an industrial style double light fitting above.

Each of the tables seat two, but they are aligned beside each other so groups of four and more could congregate there.

The bar tops look like they are made from recycled pallets or chip board with the detail magnified.

If you turned right instead of continuing into the bar, and you are encouraged to do this by the arrow grafitti, you come in to an area which boasts a couple of leather upholstered booths underneath a grafitti mirrored wall, a shelf that you can eat at and a couple of other tables. The area is brightened up by the red used on the steel backed chairs, and of course by the murals – there’s hardly an inch of wall that does have some sort of mural on it.

The bar itself, which runs the length of the bar, has what looks like brass corrugated iron along the length of it, topped off with a distressed brass bar top. The back bar is simply furnished with white tiles, large stainless steel fridges and an illuminated back bar grill, the grilling continues onto the ceiling above the bar – with neon red signage stating ‘So, we Meat Again’, ‘What’s your beef?’ and ‘Love the smell of meat in the morning.’ All the signage is designed to bring a smile to your face.

The rear of the bar is a bit more sexy – well blood red sexy... the door to the kitchen looks like it has had a red paint pot DRAM APRIL 2015 37

thrown at it... while the mural to the right has the same style paint effect – a striking face with paint dripping down the length of it. The mural on the other side of the kitchen is just as striking – a nude with a snake wrapped round her.

The kitchen has in fact been extended, and instead of a table beside it - there is a small dining shelf. The enclave at the back has six tall bench like tables, an industrial stainless steel floor and tiles which feature a kind of voodoo scull mural... I’m sure you are getting the picture.

Immediately across from the bar is the long shelf which was there in the days of Amicus Apple. Above this dining shelf there are white tiles with rectangular mirror tiles which reflect the bar. Large globes on a steel connecting rod, light this area, and there is a collage of bespoke grafitti above and behind lights.

Fellow Directors of The Speratus Group Garreth Wood and Martin Brown believe they have brought a new style of venue for dining and eating to Edinburgh. Says Martin, “We have introduced to Edinburgh a new style of dining and drinking in a funky, edgy and urban environment. We are really excited about the arrival of The Boozy Cow in Edinburgh, we believe we have a great concept.”

The Boozy Cow is at 17 Frederick Street, Edinburgh.

38 DRAM APRIL 2015

DRAM APRIL 2015 39

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40 DRAM APRIL 2015

One Devonshire Gardens, Glasgow G12 0UX

Hotel du Vin

DESIGN FOCUS

W

hen I last visited Hotel du Vin’s One Devonshire Gardens I was disappointed. What had once been Glasgow’s finest hotel was looking distinctly down in the dumps.

But what a difference a few months makes. Today the hotels public areas have been given a £200K facelift which has brought the décor bang up to date.

It still feels like a classic country house, but it has been given a fresh new look which fits in with todays trends. Think luxury leather, Harris tweed, expensive wallpaper and chandeliers combined with the grandeur of the buildings restored wood panelling, corniced ceilings, majestic doors and marble pillars.

The public areas which are spread over the five-terraced property consist of the original bar situated on the far left, the whisky bar, the bistro which consists of four sections, the reception area, and house 5, which is mainly used fo private events.

Arlene Mitchell the hotel’s sales and events manager, comments, “We have totally refreshed all these areas and I think we have created a classic, but contemporary, luxury venue.”

Curious Design was responsible for the bar, bistro and reception area while Farrow & Ball did House 5.

You enter Hotel du Vin in the middle of the Devonshire Terrace, and on the right there is the large lounge area which has as its focal point a traditional restored fireplace. Tweed couches, and wing and armchairs upholstered in a variety of muted fabrics and leather, a fawn deep pile carpet, and coffee tables complete the look. The wallpaper is a luxurious cream and black design, and crushed velvet drapes and black blinds cloth the

BY Susan Young windows. While a variety of table lamps and standard lamps, all with cream shades, create the ambient light. You can also gain access from the reception to one of the outside areas which has benefitted from the foliage being cut back. This creates a much brigher area which has been revamped with new furniture and retro lighting. Explains Arlene, “Most of our Hotel du Vins have outside spaces, and we now have a theme for them which is similar throughout all the venues.”

Throughout the rest of the refurbishment (excluding House 5) taupe, black and cream are the predominant colours. If you go left from the reception area you come to one of the bistro rooms – the spacious room is used for breakfasts, lunch and afternoon teas. It has a huge bay window and benefits from original wood panelling. This room has a fresh new vibrant but modern checked carpet – of burgundy, cream, grey and chocolate. New tables and chairs – in a variety of shapes and designs, with a mix of tweed, leather and luxury fabric upholstery.

This area leads into what can be used as a private dining area, or for meetings. It boasts a new wooden floor, an original fireplace, and the cream and black wallpaper has been used above a waist height dado rail, while below features a dark grey. This area also boasts a striking bespoke wine cabinet, which was there originally, which seems somehow to stand out even more.

The next room you come to is the more formal bistro dining room. Gone are the table cloths, instead gleaming dark rosewood tables litter the room, and the wooden floor has been restored.

There is a striking seating arrangement by the window where DRAM APRIL 2015 41

a large leather banquette curves around a large oval table.

This table must seat 10. Glasgow upholstery company ESL supplied the new banquette seating and reupholstered existing items to tie-in with the new design scheme. This room also features two large chandeliers, as well as modern wall lights. A large piece of artwork adorns the wall, which also features the cream and gold designer wallpaper. Says Arlene, “We’ve taken the existing artwork and moved it around.”

The original entrance hallway, which divides the restaurant from the bar also features a beautiful new oval chandelier.

The bar itself has benefitted greatly from the refurbishment. It’s wooden floor has also been restored, chandeliers hang from the newly painted feature ceiling, and the walls feature panels which have wallpaper within, a gold frame, and sit on a dark grey wall. Soft furnishings include tweed cushions and crushed velvet drapes which adorn both windows.

The fireplace remains pride of place. Says Arlene, “We haven’t done anything to this. It was the focal point of the room, 42 DRAM APRIL 2015

and remains so. But now it is even more striking due to the decorative panelling on either side. It is flanked by large tweed sofas and armchairs. The room benefits from two large windows – a huge bay window and a second window which overlooks Hughenden Drive. Both windows have the luxury of being furnished by large chocolate leather banquettes.

The large bay window features a majestic curved leather banquette and a similar style banquette is used beneath the smaller window with a rectangle rosewood-effect table.

Both banquettes are quite stunning.

Last but not least is the Whisky bar, which has been redecorated in the same colours, it has also been made a more versatile room, with tables that can be reconfigured to allow meetings or to allow the hotel to use the room as an overflow to the bar area.

It certainly looks quite different, and there is now a continuity of design, which seems to bring the whole look together. The design also helps to make the areas more inclusive. Owners KSL must be pleased.

Sue Says @dramscotland

/dram.scotland

Y

ou have to take your hats off to gin marketeers. I was them! I loved the name Worship Street Whistling Shop... though in a bar recently (there’s a surprise) and one of my I wouldn’t like to say that after a few sherbets! friends ordered a gin and tonic, the other a vodka and There’s a new bar in Partick called the Pop-up Pig. Situated coke. The bartender asked what sort of gin she wanted... but on the site of the former Butterfly and Pig, I think someone didn’t enquire with regard to the vodka. She just selected the is having a laugh... the ‘pig’ filled bar, now owned by Colin house pour despite having a range of vodkas on the back bar.

Beattie, has got more pictures of pigs that I have seen in a Maybe its time that vodka brands ran a bar call campaign? lifetime (pictured.)

Edinburgh Zoo has come under fire from There is a big hoo ha at the moment about animal rights charity PETA. The zoo is planning tied-pubs following the recent English Gamba’s Derek Marshall on bringing back its “Zoo Nights” events, introduction of Small Enterprise Bill with the with budding chef which allows visitors to consume alcohol in a Scottish Licensed Trade Association and Noreen Mushtaq ‘relaxed atmosphere’ and enjoy other afterTennent’s calling on the Scottish government hours entertainment to “kick start” their to legislate against tied pubs. According Friday nights. PETA say London Zoo did a to their research tenanted pubs across similar thing and it allegedly resulted in one Scotland are sixty-two times more likely to guest attempting to undress and enter the close than their free trade counterparts. enclosure that held penguins ...they also cite What I would say is that if you look around other dangerous incidences at other zoos at the young enterpreneurs in the Scottish when allegedly... one man got ‘touchy-feely’ licensed trade today very few of them would with some penguins and another in which a be in business if it wasn’t for the fact they man asked a staff member, “Which penguin were able to get into the trade through can I fight?” The poor penguins seem in taking on a lease. It’s hard enough when you demand. It gives a whole new meaning to are young, getting a mortgage for a house, ‘pulling a bird!’ PETA Director Mimi Bekhechi never mind a pub! The terms of some leases says, “PETA are calling on Edinburgh Zoo to are onerous, and yes, they do have to buy do what’s best for the animals – and that beer from nominated suppliers. Pub Co’s like means cancelling the stressful ‘Zoo Nights’ the rest of us are not in the business for the events.” good of their health, they are there to make Gamba chef/proprietor Derek Marshall is money. There has to be a balance. Here’s trying to get Glasgow Cooking by urging hoping the trade bodies and the Scottish restaurants across the city to join him government can come up with a solution that in support of The Prince’s Trust, cooking wouldn’t lead to Pub Co’s exiting Scotland, employability initiative – ‘Get into Cooking’. because that would be tragedy!

The vocational training course, which A great new initiative from Paul Miller in Glasgow is run in partnership with and his team at Eden Mill at St Andrews City of Glasgow College and The Princes - they are throwing their doors to the Trust, offers unemployed young people Scottish On Trade and offering 1000 the chance to learn new skills and build bespoke tour places free to the staff and their experience in the kitchen. Derek is workers in our hospitality industry. Says encouraging other businesses to back Paul, “We are hugely proud of what we Pop-up pig the programme and offer placements at do at the Mill. Our authentic values and their establishments. Derek says, “I’m provenance are things which people in the passionate about bridging the gap in skills trade locally have really enjoyed seeing levels for young chefs coming through the ranks. I think that first hand. We hope that by ‘sharing our passion’ with the as restaurant owners we should be helping to offer up these wider Scottish trade they will have a good time too. On a learning opportunities for the next generation and I’m now tour they will learn what we do, how we do it, share a few urging other restaurateurs in Glasgow to back the Get into samples and I am sure they will give us a few good ideas to Cooking programme and get Glasgow cooking.” The next Get work with!” The award winning brewery and distillery has into Cooking course begins on April 13 with further courses recently increased its capacity. As well as distilling single running throughout the year. If you’re a business and think malt whisky and is now in a position to supply its unique you could offer a work experience opportunity please contact range of craft gins and beers to a wider Scottish licence Laura O’Malley on 0141 243 5376. trade via major wholesalers. These will be rebranded and I was in London recently and couldn’t believe the number of bars... available from mid April. Contact hello@edenmill for details it must be a full time job just coming up with fresh names for about free licensed trade tours DRAM APRIL 2015 43

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ROUND UP Siobhan Edwards (Lisini) Catherine Conaghan (Diageo) with Tom Cullen (Dunns)

Emma McDonald (DRAM) with Natasha Corner (Diageo)

Fraser McIllwraith, left, (Buzzworks) with Liam Dunn, right, (Inverarity Morton) with guests

Diageo launched its latest range at SWG3, Glasgow at the end of last month. The Diageo team mingled with guests from the on-trade, route to market suppliers and wholesalers, for a night which allowed sampling and lots of chat.

Maxxium UK has appointed Mark Riley (above) as Managing Director. He took up his role on the 1st April, following Huw Pennell’s departure to Edrington. Mark joined Maxxium UK from Beam Global in 2009 as commercial operations director before becoming off-trade sales director in 2012. He says, “I am delighted to be taking the role at such a pivotal time. We have just strengthened our portfolio with the integration of the Beam Suntory brands which alongside our Edrington brands create an unrivalled whisk(e)y offering and broadened liqueurs and specialties range. This is an exciting time as we recruit consumers into whisk(e)y and help them discover this wonderful category.

Our expertise in whiskies and mixology will be a key part of our growth strategy and I look forward to partnering with our customers in this new chapter at Maxxium.”

Natasha Corner and John Collins (Diageo) with DRAM editor, Susan Young Sandy Gourlay & Bobby (Oran Mor)

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: Emma McDonald • Advertising Manager: Lucy McGovern • Advertising: Vicky Corrieri 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 2015.

Printed by Stephens & George Print Group.

46 DRAM APRIL 2015

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