DRAM 298

DRAM

298

DRINKS RETAILING AND MARKETING

@dramscotland

DRAM MAGAZINE JUNE 2015 ISSN 1470-241X

/dram.scotland

HIT CELEBRATES 21 YEARS • JAMIE WRAY • VODKA

WHISKY TRIPLE MATURED FOR A SMOOTHER TASTE

DRINKS RETAILING AND MARKETING

WELCOME

T

ime is flying in. Already it is June and you have until the 11th of this month to get your customers voting for you. If you think you deserve an accolade, use your social media to spread the word. Check out www.scottishbarandpubawards.com for all the appropriate links.

The HIT dinner, which celebrated 21 years, was a great success. Our Cover picture features Chief Executive of HIT David Cochrane and Chairman Paddy Crerar. It was a super celebratory evening which also raised vital cash for the Hospitality Industry Trust.

See Roundup up for some further pictures.

Yasmine Gibb headed to Aberdeen to check out the new Cafe Andaluz and visited Sugar Dumplin in Glasgow, while I took the ferry to Arran to see Auchrannie’s new rooms. I also took a trip to Blanefield to catch up with an old friend Jamie Wray, read what he had to say on pages 24 and 25.

This issue we have also re-designed the way we are doing our drinks features. I have a funny feeling you guys don’t have time to read a 2,000 word article on vodka? So we have summarised the Scottish vodka category and hopefully you will find the information useful.

I’m on off holiday this month for a wee break before the judging begins. Yee ha.

Susan Young Editor susan@mediaworldltd.com

@dramscotland

/dram.scotland

CONTENTS June

2015

FEATURES

13 19 26 29

VODKA SCOTLAND

Arm yourself with the all the important vodka industry stats and figures.

SCOTTISH BAR & PUB AWARDS 2015 Vote for your winner now at www.scottishbarandpubawards.com.

LICENSEE INTERVIEW

Susan Young caught up with Jamie Wray at the Blane Valley Inn in Blanefield.

DESIGN FOCUS

Cafe Andaluz in Aberdeen, Sugar Dumplin in Glasgow and Auchrannie Resort on Arran.

REGULARS

04 09 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.

DRAM JUNE 2015 3

Fruity South American affair

A

new South American bar, restaurant and club called Mango Tropical is the latest venture from Luigi Aseni and Gary Hermans. They plan to open the Mango Tropical on the site of the former Juan Chihuahua on Glasgow’s Sauchiehall Street. The duo also own Boteco de Brasil bars in Glasgow and Edinburgh. Gary told DRAM, “The South American route is a natural progression from our Brazilian background, and the space is much bigger than our other venues too.”

Mango Tropical will focus on South American street food and natural South American beers. At night the 120 cover restaurant will transform into a club with Latin American music and salsa dancing.

Have you heard?

Stefano Giovanazzi will open his first solo Italian restaurant and bar this summer at the Western Tennis Club in Glasgow’s West End. Called Cafe Parma, the new venture will be located in a bespoke three glass-sided building which is currently being created. Stefano told DRAM, “I’m delighted to finally be doing something myself. Originally the idea was to have a coffee shop but it has grown arms and legs. It will now be a restaurant, bar and have an outside terrace looking onto the tennis courts. It will be open to all.” The new venture will serve Paperino’s classic pizza and pasta dishes as well as new authentic seafood platters and North Italian snacks.

Innis & Gunn to open The Beer Kitchen Craft beer brand Innis & Gunn has announced plans to open its first bar and restaurant in July. The Beer Kitchen by Innis & Gunn will be on Lothian Road in Edinburgh which is already home to craft beer bars The Hanging Bat and The Red Squirrel. The bar will house three exposed 2.5 hectolitre beer tanks which Innis & Gunn say will provide ‘the freshest, most flavoursome pint imaginable’. The food will be a twist on the classic seasonal dishes to be paired with the range of beers on offer. This will be the first in a number of Innis & Gunn on-trade outlets. It plans to roll out another five pub venues and a boutique style hotel, to the rest of the U.K by 2017. The new venture is being Spearheaded by David Hall, (previously of Edinburgh’s Tigerlily, Opal Lounge and Rick’s).

4 DRAM JUNE 2015

Dedicated Wine bar for Dundee Patrick Rohde, owner of Dundee’s oldest wine merchants Aitken Wines, is opening the cities first dedicated wine bar. The former Old Legends pub on Dock St will open as a ‘stylish but comfortable’ bar on 19th June.

At the time of us going to press, Patrick couldn’t reveal the name of the venue yet. He told DRAM, “There’s nowhere like this in Dundee. We’ll be focusing on serving quality wines the proper way.” He recently took a trip to London and has returned with some new technology for the wine bar.

Says Patrick, “We’ll be using an Enomatic wine machine. It preserves wine for up to one month and that means we can serve top quality wines by the glass.”

The unit will hold 120 covers with an outside seating area on the waterfront for 32.

Killearn’s Old Mill gets new operators Alice and Mark Silverwood of The Inn at Kippen in Stirlingshire have recently taken over the lease at The Old Mill in Killearn and already have it open for business. Alice told DRAM, “We really wanted to be open for Easter so we just gave the place a lick of paint but there’s lots of changes coming over the next few months.” They have kept the pub traditional with a small snug and open fireplace and are serving locally sourced and produced food. Alice comments, “We’ve been really busy so far.

The bar is getting a lot of business and the food is starting to take off too.” The Old Mill also has a large south facing beer garden which Alice hopes will be popular over the summer months.

NEWS

WWW.DRAMSCOTLAND.CO.UK

T

wo new Slug & Lettuce outlets have opened in Glasgow and Edinburgh.

The Edinburgh venue is on George Street beside Charlotte Square, not far from the cities first outlet in the Omni Centre at the other end of George Street. The Glasgow bar (pictured) is situated in the former Living Room unit on St. Vincent Street which has received a six figure transformation. Tracey McAdam, manager of the Glasgow venue said, “Whenever we open a new site we enjoy the opportunity to entice new customers with our unique cocktails and fun party atmosphere so Glasgow is the perfect fit.”

The chain is owned by The Stonegate Pub Company which has 70 other venues across the UK.

Pizza and pasta from Flood Inns Base is the newest offering in Leven from husband and wife team Lee and Lynne Murray of Flood Inns. The old Blazers pub on North St. has now been transformed into a 52 cover pizza and pasta grill. Lee, who is a well known pub operator in the area told DRAM, “We’ve done something a bit different with the design here.

Everything has been stripped away from the old bar and we’ve created a vintage, industrial feel.”

The new venture from Flood Inns comes a few months after the company leased out Mcphail’s, Molly Malones and Brannigan’s to new tenants.

Swedish Love for Edinburgh Akva is a new Swedish cafe and bar opening in the former Cargo by the canal in Edinburgh’s Fountainbridge. It is the latest venture from Anna and Mike Christopherson who are behind five other popular bars in the capital Sofi’s, Boda, Joseph Pearce’s, Hemma and Victoria.

Despite only being handed the keys to the site on 6th May, plans are in place to open before the end of June. As a result, renovations are in full swing, with furniture coming from Sweden and lots of planning for the new Swedish style menu. Anna, who is originally from Sweden, said, “It’s a quick turnaround and its such a big space with a capacity of 500.”

n.b. hotel

NEW SLUG & LETTUCE OPEN EAST AND WEST

Real Food Real Folk is a new non-profit collective of Glasgow’s top chefs from restaurants including Stravaigin, The Ubiquitous Chip, Ox and Finch, The Crabshakk, The Gannet and Mother India amongst others. Its aim is to put Glasgow’s culinary expertise firmly front of mind. It’s first event is called Let’s Eat Glasgow, which will take place on 5th and 6th September in SWG3 at Finnieston. The idea was originally Colin Clydesdale’s of the Ubiquitous Chip and his partner Carol Wright.

Colin told DRAM, “Initially it was just a rant... but it is an honourable idea, and just about everyone has supported it. I think the timing is right.”

Plans have been approved by Aberdeen City Council for a new 5 star hotel and country club to be built on land at Hazelfield Riding Centre. The public land, owned by the council, is set to become a luxury 200 bedroom hotel with a swimming pool, spa, conference centre and equestrian centre. An economic analysis submitted on behalf of developer Alan Massie from Carlton Rock suggested the country club plans could generate millions of pounds in visitor spending annually, provide about 250 jobs in the hotel and up to 400 jobs during a two-year construction phase.

The complex could be opened by late 2018 if all planning permission is approved.

St Judes on Glasgow’s Bath Street is undergoing a transformation after being bought over by nightclub owners Paul Hislop and Brendan Hegarty. The duo, who own Sugarcube in Queen Street, they have been joined in this venture by a third partner, Richard Cook, former General Manager of Sugarcube. Paul told DRAM that he hopes the venue will be ready to open its doors at the beginning of August. The four story townhouse will keep the St. Judes name and the original structure of the nightclub in the basement, bar and restaurant on the ground floor.

The top two floors will stay as function rooms. Following the refurbishment the club will take on a new persona. Says Paul, “The new St. Judes will be stylish and hopefully more consistent than the former club. We plan to have the nightclub running at least five nights a week.”

DRAM JUNE 2015 5

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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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NEWS

Members of the coalition presented MSP’s with a bottle of Scottish Red Ale with key statistics regarding tied pubs on the label.

Investigation into tied pubs

T

he hotly debated topic of tied pubs is to be investigated by the Scottish Government after a coalition of Scottish organisations and brewers brought the issue to parliament.

The study will determine whether tied wet pubs are at an unfair disadvantage compared to other pub tenanted models. After the debate in parliament, the Minister for Business, Energy and Tourism, Fergus Ewing said, “For the last two years the Scottish Government has sought evidence that demonstrates that the ‘tied wet’ sector is much worse off than other forms of contractual arrangements. During this time we have met with representatives from across the industry.”

A tied wet pub is a public house that is contractually required to buy at least some of their beer for a certain pub company or brewery. This is often at a steeper price compared to the market rate. Members of the coalition fighting for change include Tennent Caledonian Breweries, SLTA, CAMRA and the Scottish Tourism Alliance. They were recently joined by the Pubs Advisory Service (PAS) who is one of the most prominent voices in the U.K against the failings of Pub Co’s.

Mr Ewing commented, “This is a complex issue, which needs to be carefully examined to determine whether there is robust

Rupert Patrick, pictured, former Diageo commercial director, has launched a new online business that allows whisky lovers to invest in premium bottles.

He has teamed up with Paul Tustain, founder of online gold-trading website Bullion Vault, to create WhiskyInvestDirect. They are currently seeking funding through Angel’s Den, a crowdfunding website, and have already raised over half of their £2m target. WhiskyInvestDirect’s pitch on the website says that whisky retailers are facing huge demand due to the fact that Scotch whisky, on average, takes at least ten years to mature in oak barrels. The pitch reads “We will make maturing whisky investable by private individuals by introducing crowdfunding of barrel whisky. This will potentially unlock the upside for successful brand builders, including ourselves, as we will be resurrecting a 160 year old Scotch brand, James Eadie.” The initial target customers will be existing Bullion Vault customers who know the business model before rolling out to the general public.

evidence to any support change. Evidence provided so far has failed to look at the comparative benefits and any negative impact of the ‘tied’ contract as a package.” Barclays Bank has recently released a report revealing growth in the pub sector.

It shows that the number of young licensees is rising, with pub owners aged 25-34 up 25% since 2012. Adam Rowse, Head of Business Banking at Barclays said, “It’s been long-reported that this is an industry met by challenges for pub owners, however our research shows that this has not deterred the next generation of ‘pub innovators’ from setting up shop.” The report also shows that according to the analysis by Barclays, 42% of pub businesses were established in the last three years.

Mr Ewing also added that for the study to be successful, it will require co-operation from everyone involved in the pub sector from tenants to Pub Co’s. Mr Ewing stressed that the research is key before taking any action, “We will then be in a better position to consider whether legislation should be introduced and who it should apply to – which may be different to that identified in England and Wales where the make-up of the sector is very different to Scotland.”

Glasgow institution for sale The Doublet Bar in Glasgow is up for sale after 50 years in the same family. Owner Alistair Don (pictured) is retiring after taking over the bar from his father in 1974! Says Alistair, ‘It’s time!”

Located on Park Road, the bar is in a prominent location in the West End and has been a popular haunt for years. The sale of the pub is being handled

by Smith & Clough Business Associates.

Director, Graeme Smith commented, “The Doublet has built up an excellent reputation over the years and is without doubt one of the finest pubs in Glasgow.” Alistair who was previously president of the Scottish Licensed Trade Association is planning to spend more time on the golf course! For more information call 0141 404 0087.

DRAM JUNE 2015 7

BRAND NEWS

ALL THE L ATEST BRAND NEWS

Cocktails Pernod Ricard prep for Pina Colada Day National Pina Colada day is taking place on Friday 10th July and Malibu are gearing up for the event with a mix of events in bars across the U.K. Pernod Ricard has announced that it has doubled the marketing spend for the event this year. Customers will be able to enjoy a free Malibu Pina Colada in bars across the country including Las Iguanas, Slug and Lettuce and in participating independent bars too. Malibu is also seeking bartenders to come up with a fun garnish for a Pina Colada. Post a picture of your entry on Facebook, Twitter and Instagram using the hashtag #PimpedColada.

Jose Cuervo is searching for the new Don of Tequila. The competition encourages bartenders with a love for the Mexican spirit to create a new innovative way of serving a shot of Jose Cuervo. In September, finalists will be flown to the town of Tequila, Mexico for the ultimate showdown in front of the legendary Dons of Tequila. Entries can be submitted at www.donsoftequila.com/en/become-a-don/

Cider

Trendy Twist for Kopparberg Kopparberg’s summer campaign is bringing an edgy twist to drinks marketing this summer.

The £5m campaign for the Swedish brands Strawberry and Lime fruit flavoured cider has taken inspiration from the growing trend for tattoos. Photographer, Peter Rad, has captured models covered in body art of strawberry vines intertwined with refreshing limes for the eye-catching adverts.

It is Kopparberg’s biggest marketing campaign to date, with the creative being used in adverts across 1,900 sites in the U.K now. In association with Spotify, Kopparberg Urban Forest will also return for a second year. The five week experiential pop up festival based in Hackney Wick, London will be a whirlwind of street food, drink and music over June and July. Music-streaming website Spotify will host set lists from the artists performing so those who can’t make the festival can still tune-in to their favourite acts.

T2 is a new low alcohol lager from Tennent’s owner C&C. The move comes in response to consumers becoming more concious of how much alcohol they are consuming and drink driving laws making it hard for anyone to enjoy a pint and then drive. Paul Condron, Marketing Director for Tennent’s said, “Feedback from many pubs, clubs and bars across Scotland is that they are looking for more choice in this area, so we expect T2 on draught will be a welcome addition to the range of reduced ABV products currently on offer. Upfront and honest, T2 is quite simply a great tasting, reduced alcohol option from Tennent’s.”

Liqueur

Fraiser liqueur from ‘The Whisky Man’ Fraiser is a new unique liqueur made from a blend of Scotch whisky and wild Scottish strawberries. It’s the creation of Master Blender John Smith who was previously Head Blender at Glenmorangie.

John is known as ‘The Whisky Man’ within the industry because of his vast experience and knowledge.” Alongside the launch, Fraiser Liqueur is running a cocktail competition to find Scotland’s new cocktail. Entrants will have the opportunity to have their creation recognised as a signature cocktail to be enjoyed over dinner for two at Cromlix House Hotel.

Rum

New fiery red Bacardi Bacardi have unveiled a new cinnamon spiced rum. Fiery red in colour, the spirit is named after the Spanish word for fire, Bacardi Carta Fuero. The rum is aged in torched oak barrels before being flavoured with a secret combination of spices.

Bacardi suggest that it’s best enjoyed as a shot or mixed with coke. And for those more adventurous who like a bit of spice, it suggests adding three drops of Tabasco sauce when enjoying the spirit as a shot.

DRAM JUNE 2015 9

BRAND NEWS Whisky

Changes at Wemyss Malts Wemyss Malts is evolving its award winning blended malts portfolio following the success of last year’s Velvet Fig limited edition bottle.

The three bottles, The Hive, Spice King and Peat Chimney are now available as no age statement bottlings at a higher ABV of 46%.

William Wemyss, Managing Director of Wemyss Malts, commented, “Velvet Fig was our first blended malt foray into higher strength and non chill-filtered bottlings and the reception from our customers was extremely positive. Consequently, we felt that the time was right to move our core expressions of The Hive, Spice King and Peat Chimney in the same direction.”

Benromach Launch 15 Year Old Benromach Distillery Company Ltd has added a new 15 year old bottle to it’s classic collection of Speyside single malts. As with all of the Benromach whiskies, the 15 Years Old is hand-crafted by three distillers using natural ingredients at the distillery in Forres. Ewen Mackintosh, Chief Operating Officer of Gordon & MacPhail which owns the Benromach Distillery Company Ltd, says, “The 15 Year Old marks a significant milestone in the distillery’s history. The whisky has a great deal of character and we hope it will appeal to whisky lovers who have tried other Benromach single malts and to those who would like to see what a classic pre-1960s Speyside malt is like.”

Britvic have unveiled Millie Mackintosh as the face of J2O Spritz £1.5m consumer launch.

The ‘Made in Chelsea’ star will also front the associated #BlendRecommends social media campaign which will run across Millie’s Instagram and Twitter channels.

Kevin McNair, Britvic’s GB Marketing Director commented, “We’re really excited to launch our J2O Spritz consumer campaign and to be working with Millie Mackintosh to help bring the new blends to life.

10 DRAM JUNE 2015

Diageo GB has released two new limited edition Johnnie Walker bottles with Edinburgh and London at the heart of the designs. Only 4,000 bottles of the City Editions have been released and each bottle has its own number hand painted on it. The Edinburgh bottle captures the history and essence of Scotland’s capital. Nick Temperley, Head of Diageo Reserve GB comments, “Consumers are constantly looking for innovative products and gifts, and the launch of the City Edition bottles provides them with the luxury liquid they know and love whilst offering an added value of exclusivity and craft.”

Gin

Ants in your pants? ...try ants in your gin The Cambridge Distillery has released the worlds first gin to be flavoured with the ‘essence of ants’. Miles Irving, a professional forager, collected 6000 red wood ants and put them in an ethanol solution before distilling it to make an ant concentrate. The Cambridge Distillery said “Luckily for us, these very compounds hold great delicious potential.” Each bottle will hold the essence of approximately 62 ants and comes with a 50ml bottle of the pure ant wood distillate.

Vodka New Smirnoff Red bottle Diageo has unveiled new enhanced packaging for the No. 21 Smirnoff Red Bottle. The Smirnoff eyebrow is now the most prominent feature and aims to make the bottle stand out on the back bar. Diageo are supporting the release of the new bottle with a £4.5m campaign called ‘We’re Open’.

Julie Bramham, Marketing Director for Smirnoff Western Europe said, “The new design was borne from a desire to reflect some of our amazing 151 year history, whilst also wanting to include a nod to the contemporary spirit and vibrancy of our drinkers. We feel the new design really brings this to life in a way which delivers brilliant shelf standout and hope that the 17.7 million people who drink Smirnoff across Europe will agree”.

NEW BOTTLE JUST TO BE CLEAR A NEW, CONTEMPORARY AND PREMIUM BOTTLE THAT REMAINS TRUE TO SMIRNOFF BRAND HERITAGE SMIRNOFF ALONE HOLDS A 67% SHARE OF THE VODKA MARKET IN SCOTLAND* STOCK UP NOW FOR SUMMER SALES

The SMIRNOFF word and associated logos are trademarks. © The Smirnoff Co. 2015. *CGA Jan ‘15.

Scotland is a vodka nation - vodka holds a 34% share of all spirits sold in the Scottish On Trade compared to Blended Whisky at 13% and Gin at 7%. Smirnoff alone accounts for 23% of all spirits purchased in Scotland - that’s almost 1 in every 4 spirit purchases.”

Catherine Conaghan, Head of Trade Relations, Scotland, Diageo.

Scotland consumes

81%

more spirits than England and Wales.

(Scottish Government Frameword for Action)

VODKA SCOTLAND

Top Selling Vodkas in Scotland (Share in On Trade)

Vodka is often branded as being colourless, flavourless and odourless (excluding flavoured vodkas) however this if this was true why would there be more than one vodka brand?

“An alcoholic spirit of Russian origin made by distillation of wheat, rye or potatoes.”

Except from price, how do we differentiate what defines a premium vodka from a super premium vodka? There are no official guidelines in place with vodka, as there are with whisky. It doesn’t have to be distilled for a certain period of time and can be made from any sugar or starch rich material. The most common ingredients used today include potatoes, grain and rye. As there are no legal definitions, vodka is defined through its marketing.

Smirnoff (67.6%) Glens Vodka (8.7%)

Craft vodka is also starting to become popular, hot on the heels of the success of craft gin. Again, in the UK there is no legal definition for what makes a craft vodka. The American Distillers Institute (ADI) classifies craft vodka as “products of an independently-owned distillery with maximum annual sales of 52,000 cases where the product is physically distilled and bottled on-site”.

Premium Vodkas

OV

Super Premium Vodkas

Eristoff (2.9%)

W

A

N

Absolut (3.2%)

ER

E I V

Craft Vodkas

including

including

including

Smirnoff, Absolut SKYY

Belvedere, Grey Goose, CIROC

Konik’s Tail, Black Cow, Arbikie

8.7%

Vodka sales in the Scottish on trade are down 8.7% compared to overall spirit sales down 4%.

CGA March 2015

E x amples of vodk a c a t egories DRAM MAY 2015 13

Up until 1885, vodka was only sold in 12.3 litre buckets.

Almost half of vodka drinkers are aged under 34 years, with an even split between males and females.

Craft vodkas Vodka drinkers over 34 years

“People are looking for authentic products. Arbikie is a true single estate - we grow, distill and bottle on site. People are interested where their food comes from and that is transferring to drink now too. So, although vodka sales are down, I think that’s because the smaller brands are breaking through and gaining some of the market share.”

Iain Stirling, Owner, Arbikie.

“I’m a potato farmer to trade. We had too many potatoes and needed something to do with them.

We started with crisps then decided to try vodka.

We worked with the distilling students at Herriot Watt university and created Scotland’s first potato vodka.”

Graeme Jarron, Owner, Ogilvy Vodka

Vodka is used in

Under 34 years

65% 65% of all cocktails sold in the on trade.

Cocktail sales in bars have grown

On average, outlets that serve cocktails over-index on their Spirit sales, selling an average of

10.8% 10.8%

36% more

in the last two years.

spirits than an outlet that doesn’t serve cocktails.

(CGA Mixed Drinks Report 2014)

What’s the diffence between someone who drinks Smirnoff from someone who drinks Grey Goose? Here’s the results of a nationwide YouGov survey:

Under 34 years

14 DRAM JUNE 2015

Smirnoff

Grey Goose

Gender & Age Female 18-24

Gender & Age Male 25-39

Region Central Scotland

Region Central Scotland

Most likely to shop in New

Most likely to shop in TK Maxx,

Look, Next, Primark

Ralph Lauren, Adidas

May also drink Bacardi

May also drink Bacardi

1

The more times a vodka is distilled - the better

Brands use this as a marketing technique advertising that their vodka is ‘x times distilled’ which has led consumers to believe that the more distillation the better. However, if the raw materials used for the product aren’t clean and fresh, unlimited distilling will not make the vodka taste good. It is important the the vodka is distilled the appropriate amount of times for the raw products used.

“At Belvedere, we distill four times. We’re distilling rye, which can be quite spicy and bold. So, in order to appeal to a Western palate that hasn’t grown up drinking vodka, we have to be sensitive to the liveliness of rye, meaning four distillations. To bring a sense of elegant restraint to the grain, four is the optimal number.”

2

Cheap vodka will make your hangover worse

This isn’t actually true. It has been proven that cheap vodkas may have more impurities than an expensive one. However this will only make the taste harsher. It will not make your head sorer the next day. This myth stems from the fact that those drinking cheaper vodka will on average drink more than those drinking more expensive vodka. And as we all know, drinking more will mean a sorer head the next day.

4

Common myths about vodka 4

3

It doesn’t matter what kind of vodka you use in a cocktail A common misconception of licensees and bartenders is that you can use any vodka in a mixed drink.

V O D K A Absolut vodka have launched a new Absolut Colour bottle in the colours of the original gay pride flag.

The bottle has been launched to “support the rights of proud people around the world”. The message on the front of the bottle reads “We are proud to believe in equality. We believe that the world needs to change. Change so that each and every individual can be proud, and decide for themselves who they belong with, live with and love. Since 1979, Absolut has been supporting the rights of proud people around the world. We will never stop.”

“It does matter.

It matters massively. All our cocktails and pitchers here are vodka based. A Bloody Mary and a White Russian are completely different. If you used the same vodka in them both it wouldn’t be enhancing the flavours of the cocktail correctly.”

Stuart McPhee, General Manager at Siberia Vodka Bar, Aberdeen

Price = Quality

Studies have shown that most people cannot tell the difference between a bottle of vodka that costs £10 from one that costs £80. The New York Times conducted a study where 50 participants blind taste tested 21 different vodkas. Despite Americans voting Grey Goose as their favourite vodka, the taste test proved differently. Smirnoff, the cheapest of all 21 brands on trial was voted number one and Grey Goose didn’t even make the Top 10.

19th June marks World Martini Day. 50% of all cocktails served on this day will be served in a martini glass.

M A R K E T I N G Diageo have recently launched a new Smirnoff brand campaign.

The ‘We’re Open’ campaign celebrates the fact that Smirnoff is the UK’s most loved vodka brand. Julie Bramham, Marketing Director for Smirnoff Western Europe, says: “Smirnoff has a rich history of being the vodka for everyone. In the ‘We’re Open’ campaign we will embrace our democratic and inclusive character and as a brand move people to be more inclusive. This new campaign will allow us to tell and share stories in culturally relevant ways, starting with the new impactful out of home.” The campaign will run until the end of the year and will feature at a number of different events including PRIDE events around the country carrying the slogan “Homosexual, heterosexual, who-gives-a-sexual”.

DRAM JUNE 2015 15

Tennent’s and the red T are registered trademarks of C&C Group.

FINANCE

GETTING THE BEST DEAL FROM YOUR BANK?

THIS MONTH SIMON WATSON FROM BEGBIES TRAYNOR GROUP LOOKS AT PROACTIVE STEPS YOU CAN TAKE NOW TO MINIMISE THE IMPACT OF FUTURE INTEREST RATE RISES

L

ast month we asked the question ‘Are you ready for interest rate rises?’.

Since then we have seen one of the biggest short term factors influencing interest rates – the election – come and go with a ‘status quo’ outcome resulting in little change to the projections.

So far so good, but risks to businesses and the wider economy from interest rate rises remain however and this month we focus on the proactive steps you can take now to minimise the impact of future interest rate hikes on your business.

The best way to protect against the cost of rising rates is to make your business as ‘bankable’ as possible. Banking is a risk business and the cost of your debt reflects the perceived risk of the bank losing its money on your lend. The more your bank understands the risk of lending you money, the more competitively priced your finance will be. The bank needs to understand what your strategy is, how secure your income is and what the security you give in support of your debt will realise on disposal.

Whilst these principles will help you secure cheaper finance – and protect against rising rates, they also apply if you have an up and coming facility expiry and need to re-negotiate terms, when you have covenant tests approaching (valuations for testing loan to value for example), and if you are working your way out of a ‘support’ department within a bank.

The first step to making your business more bankable is to establish a funding strategy. Plan well ahead of any refinance as much of what you can do to make your business more bankable cannot be completed when you are in the midst of a re-financing process and already talking to new banks (or are in the middle of a covenant test).

A funding strategy establishes what you need to borrow to support your business. More importantly, it establishes what your business can actually borrow in today’s finance markets.

It helps you bridge the gap and ensures that your business is as ‘bankable’ as it can be.

A good starting point is to test the re-finance market early, see what is available for your business right now. This will give you a good idea of where you need to be in terms of loan to value and debt service cover when looking for a new deal.

Times have changed and so has the finance market. Shop around, understand what finance providers are out there, talk to as many sources of finance as possible so that you know where you need to be (use an independent specialist if you do not have time to do this).

Once you understand what deals are available and where the refinance market is, you can start identifying areas that need attention and addressing them before a full refinance/ negotiation is entered into. When seeking funding, you should present the best picture possible from the first approach, not

half way through the process. Get the bank to pitch for your business on your terms.

Often this initial testing of the water leads to a reassessment of business strategy – can we afford to fund all of the current premises? Where should we focus our resources? How do we bridge the gap between what we want to borrow and what we can actually borrow?

The most common hurdle to overcome is likely to be a loan to value shift. Loan to value lending criteria has fallen significantly for mainstream licensed trade funders over the last five years.

More security / new equity is now needed to make refinances work or to achieve lower finance costs; fundamentals have changed and licensed trade premises support less debt than they used to.

Planning in advance allows you to source that additional equity or free up security to make the deal work (and give you the chance to source this as cheaply as possibly). Finance from other non licensed trade assets is usually easier and cheaper to obtain so look at personal and other business assets for support – and maximise these sources in advance of any approaches to new banks. Think about how this equity is released – try and avoid linking security in different businesses/personal assets (giving business or personal guarantees), it increases your overall risk.

If additional equity is not available and you have several premises to finance, you may need to consider whether all premises are fit for purpose/long term assets. Rationalisation of your business model may be required, disposing of underperforming premises to improve the risk profile of the better units to allow refinance (and improving overall loan to value in the process).

Having plenty of time to do this will ensure you get the best value for those assets in a disposal. In certain circumstances, restructuring the business may be the most effective way of right sizing the debt levels.

Knowing what is achievable from a refinance perspective well in advance of the event allows a period of consolidation and rationalisation to be completed, putting the business in as bankable a position as possible. This allows the best pitch possible to be made to new funders and the best deal to be obtained.

Getting the right, independent advice is essential. Engaging a specialist to assist with developing a funding strategy will save you time and cover more ground in the refinance market as you focus on getting the fundamentals in order – good advice will pay for itself over and over again, especially when it comes to securing the best finance deal for your business.

Next month we look at what other aspects of your business you should consider when looking at a refinance.

DRAM JUNE 2015 17

• Over 25 years business sales experience • Well respected within the marketplace

- service • Unrivalled Director-led

0141 404 0087 0131 202 6034

• Competitive fee structure

THE DOUBLET - PARK ROAD, GLASGOW • One of Glasgow’s finest & well known pubs • First time on open market since 1962 • Public bar and lounge bar- close to Glasgow University • Affluent West End location next to Kelvinbridge Subway • Outstanding opportunity for private or multiple operator • Close to all local amenities and busy licensed circuit • EPC rating G FREEHOLD: OFFERS INVITED

18 DRAM JUNE 2015

THE BADGERS BROOK - MAIN STREET, BROXBURN

• Well established & presented freehold public house • First time on the market in 28 years • Public bar and lounge bar/function area upstairs • Prominent Main Street location close to all amenities • Offers potential to utilise or develop upstairs further • Ideal opportunity for first time buyer or multiple operator • EPC rating G FREEHOLD: OFFERS IN THE REGION £210,000

COOPERS - MAIN STREET, WISHAW

• Well established freehold public house • Prominent main street location • Currently leased out- sold with vacant possession • Public bar & function room to rear • Wet led operation with scope to develop • Fitted and equipped to a high standard • Ideal opportunity for first time buyer or multiple operator • EPC G FREEHOLD: OFFERS IN THE REGION £120,000

THE THACK INN, HURLFORD, KILMARNOCK

• Very well presented wet led public house • Same owner 19 years – private car parking • Public bar with games area and snooker room • 2 x one bedroom flats included • Very much “hub” of the community • Producing high levels of profit • EPC Rating G

FREEHOLD:OFFERS IN THE REGION £245,000

Deadline for entries 11th June

the

incorporating the

DRAM AWARDS

20 YEARS OF SUPPORTING EXCELLENCE IN THE LICENSED TRADE For table enquiries contact 0141 221 6965.

In association with

Award for Success

CUSTOMER SERVICE AWARD 1

Customer service is paramount when it comes 2 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 SOCIAL

DOG FRIENDLY PUB OF THE YEAR

3 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 alcoholrelated 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.

4 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.

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

RESPONSIBILITY

NOMINATE NOW AT www.scottishbarandpubawards.com

INDEPENDENT BAR OF THE YEAR

Whisky Bar of the Year

Kopparberg is on the lookout for Scotland’s top 5 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.

6 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?

MIXXIT BAR APPRENTICE 2015

CRAFT BEER BAR OF THE YEAR

7 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.

8 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.

NOMINATE NOW AT www.scottishbarandpubawards.com

Gastro Pub/Bar of the Year

PUB OF THE YEAR

It has never been more important to offer your 9 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

10 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’.

QUALITY AWARD

COCKTAIL BAR OF THE YEAR

11 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.

12 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

NOMINATE NOW AT www.scottishbarandpubawards.com

16

LIFETIME ACHIEVEMENT 13 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 17

BEST NEW/NEWLY

REFURBISHED VENUE 14

The judges in this category were looking for Scotland’s Best New/Newly refurbished Venue.

This includes new restaurants, bars, hotels and late night venues. As long as the venue opened between May 30th 2014 and May 30th 2015 it is eligible for this award. Do you know a new venue that stands out from the crowd?

It has to look good but also offer great service to match.

Atmosphere, the quality of the venue, and the feel good factor are all important. If you know a venue that took your breathe away enter it now at www.scottishbarandpubawards.com

HOTEL BAR OF THE YEAR 15

Scotland is famous for its hospitality and the first bar many visitors visit is in fact their hotel bar. Do you know a hotel bar that goes the extra mile to make customers feel welcome? Are the bar staff welltrained and prepared to make you a drink of choice? The bar should also have a good selection of beers and spirits as well as a comfortable environment to enjoy a glass or two. If you have a favourite Hotel Bar or you own one, either enter now our get your customers to enter at www.scottishbarandpubawards.com

DRINKS WHOLESALER OF THE YEAR BEER BRAND OWNER / DISTRIBUTOR OF THE YEAR SPIRIT BRAND OWNER / DISTRIBUTOR OF THE YEAR

18

19

NOMINATE NOW AT www.scottishbarandpubawards.com

JAMIE WRAY OPENED HIS OWN PUB THE BLANE VALLEY INN IN BLANEFIELD JUST OVER A YEAR AGO. SUSAN YOUNG CAUGHT UP WITH HIM TO FIND OUT HOW HE HAS FOUND COUNTRY LIVING.

T

he Blane Valley Inn in Blanefield is exactly how you would imagine a good country pub, complete with a licensee with bonhomie by the tonne. A fact definitely appreciated by his customers. On the day I visited the ladies in front of me burst in to the pub with a chorus of ‘Hi Jamie’. And over the course of our catch up everybody that came in greeted him like a member of the family.

In fact one lady even came over to me to tell me that this was “the best pub in the land.” In fact she said “It’s not pub, it’s a home. When you come here it’s not like being a customer it’s like being part of a family.” she gushed. And no Jamie hadn’t paid her!

But then again if you know Jamie Wray that wouldn’t really surprise you. This enterprising licensee has a wealth of experience in the industry. He started off working with Colin Barr at The Tunnel more years ago than he cares to remember. He also had stints at The Lounge (with the odd shift in The Living Room), Brunswick Cellars, the Truffle Club, The Mini Bar, Wodka Vodka in Paisley, Simpsons in Aberdeen and The Drovers Inn at Loch Lomond (which he claims was the maddest place he ever worked) and latterly he managed Hotel Artto in Glasgow. However the move into running his own place he thinks was probably long overdue.

Says Jamie, “I had been looking for a place for a while.

I really enjoyed working with Bobby Singh and his family at Artto. They were really great to work for. But it was time to work for myself.”

He continues, “The pub is a Belhaven/Greene King lease.

24 DRAM JUNE 2015

THAT’S T WRAY TO Jamie Wray with Assistant Manager Cara Roberts

THE O DO IT

I’ve got a business partner who has helped fund it. But he is a silent partner. Although we had some cash we didn’t have enough to open our own pub without taking on a lease. We certainly couldn’t afford to buy a place outright, who would lend to us, not the banks! And we also couldn’t have afforded to have done a refurbishment without help from Belhaven. We had looked at various Belhaven pubs, before settling on the Blane Valley. It had been closed for a few months and was boarded up but I thought it was an ideal village pub. However I didn’t just rely on my gut feeling I researched it and I would advise anyone taking on a lease to do the same. We talked to the local community council, shop keepers and other locals. We also got our own independent surveyor in. This meant we were able to make sure the lease didn’t hold any surprises. And we were able to make a couple of amendments.

We didn’t just rely on Belhaven’s team, we did our own due diligence too. I would certainly recommend that.”

The Blane Valley has had a make-over internally and externally. The pub has been painted, and inside new furniture, new decoration and new carpets have all been added. Says Jamie, “It really was a mess. The dark wood panelling all around made it very gloomy.

We’ve kept some of it and we have painted

WE HAD LOOKED AT VARIOUS BELHAVEN PUBS, BEFORE SETTLING ON THE BLANE VALLEY. IT HAD BEEN CLOSED FOR A FEW MONTHS AND WAS BOARDED UP BUT I THOUGHT IT WAS AN IDEAL VILLAGE PUB. JAMIE WRAY, BLANE VALLEY INN

DRAM JUNE 2015 25

the rest a brighter, warmer colour, and put up wallpaper. The when the drink-driving limit came in I offered to drive folk home. furniture is new and we put down a wooden floor. We have also And although it has impacted on our Sunday night business, I brought in our own smoker, and have made the outside area actually think that it means that people are more likely to go more appealing. It was a significant investment which was split out in Blanefield rather than go into Milngavie or town. We between Belhaven and ourselves. also have a lot of locals who are And the improvements outside are pensioners who told us they had ongoing. We are working on the difficulty getting up the stairs, so I garden at the moment.” put a handrail in to make it easier Certainly it hasn’t been easy. But for them. We also will do take-out, now Jamie and his team are seeing and if anyone is sick we can take the benefits of their hard work. round food to them. It’s all part and Says Jamie, “The first few months parcel of being a village pub.” were pretty brutal. We opened He continues, “Business has really Easter weekend and we were picked up. We have focussed on the mobbed. We did in excess of 100 food and all our effort is paying off. covers, and I thought brilliant! then Because we are a lease we do pay business just died away – we had a bit more for our kegs, but I don’t bad weeks and good weeks. But we mind this, as we can buy our wines kept working at it. We improved and spirits independently and I pitch our food offering and Cara Roberts my wine prices at a reasonable who is Head Chef as well as being level. In fact my friends who are Assistant Manager, has been a totally independent tell me that they great asset. She is a local and are surprised at how much we are oversees the kitchen and the menu, making, they are not much better amongst other things. She has off at all. even taught me to make burgers!

“There are other benefits too. For Our burgers are outstanding (even instance Belhaven sent us on a though I say it myself). We sell an social media course it was very unbelievable amount, and we can helpful and when we celebrated our do all sorts of flavours with the first birthday they helped out with smoker. Says Cara, “I think we do the beer and Prosecco. The party pub grub, but with flair. My mum was great the whole village turned taught me to cook when I was 3... out – all ages and professions. We it has always been a passion.” She put a wee band on and had a real continues, “I really enjoy working celebration.” with Jamie, it is a real partnership.

It’s not the only celebration that We really bounce off each other Jamie has been having lately – he BUSINESS HAS well. He is more bar orientated had his birthday last week and last REALLY PICKED UP. and I am learning from him these year he became dad to twin boys. skills, like cocktails, while I am He tells me he is not missing city WE HAVE FOCUSSED obviously more food focussed, life at all – despite working a 50-60 ON THE FOOD AND and I have a good young team in hour week. Says Jamie, “I don’t have ALL OUR EFFORT the kitchen. The great thing about much time spare. The days of going IS PAYING OFF. Jamie is that he is happy for me out with the boys are behind me, my to make the decisions with regard priorities are different now, and I’m JAMIE WRAY, to the food. This allows us to be not the only one. The last time I saw BLANE VALLEY INN more adventurous. We do a Table Neil Connolly of Moskito we were d’hote menu and special menus for both wandering around Mothercare pensioners, and I am delighted that – it’s the new rock n’ roll.” villagers are returning to the pub in Certainly Jamie and Cara may not droves particularly for the food.” have brought rock n’ roll to Blanefield, but what they have done Jamie is also delighted. He says, “We have now built our is recreate a great village pub. Jamie concludes, “Belhaven and reputation for food, and myself and Cara have a great rapport Greene King gave me a chance, it was up to me to take it and with the locals. We put a bit of extra effort in. For instance make it work.” He certainly has done that.

26 DRAM JUNE 2015

Best Bar None

2015

Glasgow’s ‘Best Bar None’ 2015 raises the bar on safer drinking.

This year’s competition to find Glasgow’s best run licensed premises is now underway. This year we particularly welcome new applicants and applicants from hotels and restaurants from across the city.

Joining Best Bar None will entitle you to take part in a number of events and initiatives throughout the coming year, including innovative training sessions delivered by experts from Police Scotland, Scottish Fire and Rescue Service, Glasgow City Council and Tennent’s Training Academy.

This is also the 3rd year of our hotly contested ‘People’s Choice’ award.

Working in partnership for a safer Glasgow

To find out more and apply for Glasgow’s ‘Best Bar None’ 2015, contact: Louise McMonagle on 0141 276 7400, email louise.mcmonagle@glasgow.gov.uk

www.bbnglasgow.com

EPOS • Back-Office • Corporate Solutions

Maitre’D is a proud supplier to

Central Scotland’s premier supplier of fresh fish and poultry Proud to supply Cafe Andaluz, Aberdeen.

Cafe Andaluz Aberdeen

Congratulations to Mario and Tony.

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

28 DRAM JUNE 2015

www.dimension.uk.com

271 Union Street, Aberdeen AB11 6BR

CAFE ANDALUZ DESIGN FOCUS

T

he new Café Andaluz in Aberdeen is exactly how I picture the interior of an old Spanish mansion. It’s pristine, quirky and very grand. The latest venture from The DiMaggios group, owned by Mario Gizzi and Tony Conetto, is the groups second Aberdeen restaurant following the opening of Amarone in the city a couple of years ago.

Situated in one half of an old Waterstones bookstore, Cafe Andaluz Aberdeen is lucky to have inherited some architectural elements from the original building.

Beautiful cornicing on the ceilings and walls has been preserved and the huge space has been converted to provide a bright and spacious restaurant. There are still elements that reside in Café Andaluz’ sister sites in Glasgow and Edinburgh, but as with each new opening for The DiMaggios group, they have moved things on here.

The large glass entrance, just off the bustling Union St, leads you into the sounds of sultry salsa music. An eye-catching island bar is the centrepoint of the restaurant Operations Manager

BY YASMINE GIBB Chris Finnieston explains, “The bar is definitely the main feature here. We’ve not really got a bar of this scale in any of the other sites. We’re hoping people will come to the bar for a few drinks before their meal and really make an evening of it here. We’ve already had people having a few drinks then choosing to eat at the bar which really adds to the authentic Spanish style of dining.”

Bars are not typically described as beautiful but this one certainly is thanks to specialist bar-fitters Dimension. The central squareshaped bar is covered in dark engraved wood. Gothic style amber lighting runs around the top while perfectly polished glasses hang delicately from above. Altogether it makes for a very glamorous look.

It’s not unlike the bar in Anchor Line, the groups showpiece outlet in Glasgow, but with a special Spanish elegance about it. With the new larger bar comes an extensive cocktail list and Cafe Andaluz Aberdeen is the first to host a new drinks menu which will be phased out to the other sites in Glasgow and Edinburgh in the DRAM JUNE 2015 29

PROUD TO HAVE CARRIED OUT THE MECHANICAL AND ELECTRICAL WORKS ON CAFE ANDALUZ, ABERDEEN. BEST WISHES FOR THE FUTURE.

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coming months. to source a lot of the materials and bric-a-brac. Obviously it’s The restaurant area is split into two sides and holds an impressive a Spanish restaurant so we wanted to have authentic Spanish 220 covers. To the right, the restaurant is more open plan interiors.” and the floor to ceiling windows Bright Spanish tiles, in the same illuminate the space with natural colours as the cushions, feature on WE SENT OUR DESIGNERS light. To the left, away from the many of the walls throughout the windows, the room is darker restaurant and run alongside each OVER TO SPAIN TO and cosier, and more typically booth. The booths are partitioned SOURCE A LOT OF THE Spanish bistro style. with rustic cast iron with spiralling MATERIALS AND BRICIn the brighter right hand side designs intertwined with fresh of the restaurant, the seating is plants that further accentuate A-BRAC WE HAVE. IT’S A provided by stunning dark wood the bright and natural feel of the SPANISH RESTAURANT benches that you may expect to restaurant. find in an old Spanish cathedral.

The left hand side of the restaurant SO WE WANTED TO Each one carved with intricate is lined with cosy alcoves with HAVE AUTHENTIC spiralling designs and covered in leather couches and stunning dark SPANISH INTERIORS. brightly coloured cushions and wood chairs. Each alcove can hold upholstery of gold, royal blue, up to eight people comfortably, CHRIS FINNIESTON, burnt orange and fiery red- a excellent for a restaurant that DIMAGGIOS GROUP colour scheme that resides encourages sharing your food with throughout the whole restaurant. others. However, the focus is not The large mosaic topped tables are certainly one of the highlights purely on groups, with small romantic tables for two in amongst in the restaurant. You can tell they are authentic - they’re heavy the alcoves. In this section there is also the signature Café and the tops are rough, just as you may find them in a Spanish Andaluz blue and white tiling that can be found in all four of the market. Chris explains, “We sent our designers over to Spain restaurants. Chris explains the concept behind the Aberdeen DRAM JUNE 2015 31

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32 DRAM JUNE 2015

restaurant, “The design is similar to the two restaurants in Glasgow and in Edinburgh, but because this is a new city for Cafe Andaluz the design is softer, more feminine and we used the building and natural lighting to our advantage.”

The replica wine cellar seating area at the back of the left hand side of the room is a special characteristic and a favourite of General Manager, Cesar Hernandez Rodriguez, “Look!

It’s just beautiful. Lots of people having been asking to sit in there and even asking to go and have a look at it.” The replica wine cellar has lower ceilings than the rest of the restaurant and the floors and ceilings are covered in light cork style wood. A faux brick wall with glass windows showcases some of the wines that feature on their extensive wine list. This area seats around 30 covers and would be the ideal place to book out for a party or gathering of friends as the arched entrance slightly closes it off from the rest of the restaurant.

The lighting in the restaurant comes in many shapes and forms.

Antique gold teardrop lights hang from the ceilings and small gold

porch style lanterns are attached to the walls. All the lights are intricate and add a real Spanish character to the restaurant and they’ve already been garnering attention from the customers.

Says Chris, “Lots of people have been commenting on the lights.

They’ve all been sourced specifically for us so you won’t find them anywhere else.” The lights are more design features than for purpose, only giving off muted lights under the gold plating. An abundance of spotlights light the restaurant at night when the natural light fades away.

When I visited, the restaurant had only been open for one week but Aberdonians appetite had clearly been set alight for tapas and the unique experience that Cafe Andaluz offers as one section was full by 12.30pm. Chris explains,“You can escape from the cold Scottish weather and immerse yourself in the Spanish culture, from the music to the food and drink. That’s specific to Cafe Andaluz and we’re proud of that special identity.

Aberdeen doesn’t have many other tapas restaurants and we’ve definitely arrived at the right time” DRAM JUNE 2015 33

Second Floor (Terrace) Princes Square, Glasgow

SUGAR DUMPLIN

DESIGN FOCUS

G

lasgow isn’t known for its sunshine but a little sunny spot has recently arrived in the form of Sugar Dumplin.

The Caribbean rum shack, located on the 2nd floor of Princes Square, is a joint venture from Norris Panton, Craig Ince and Ross Mackay offering up authentic Caribbean cuisine and serving over 40 different rums.

Princes Square is probably the last place you would expect to find a rum shack but owners Norris and Craig, who are both originally from the Caribbean, wanted to share their home life with people in the U.K. Says Norris, “We couldn’t bring the beaches or the sunshine so we decided to bring a rum shack.”

He continues, “People in the Caribbean go to a rum shack like the Italians go to a coffee shop. It’s part of our culture”.

So, why did they choose Glasgow for the first Sugar Dumplin venue? Norris explains, “Glasgow’s an amazing city, full of so many bold, independent businesses. You don’t need to be part of a big chain to succeed in Glasgow. We realised that and we rolled with it.”

Unlike some of the other bars and restaurants that reside in Princes Square, there’s no frills and fancies here. The interiors are bright and loud, everything is mismatched and a little rustic. Upturned canoe boats with the Sugar Dumplin logo emblazoned on the side are used for seating along with a variety of chairs of primary colours. As you enter, it’s clear there is no split between the restaurant and the bar area, it’s

34 DRAM JUNE 2015

all mixed together with couches of students drinking next to after-work groups having a bite to eat. Norris explains, “Sugar Dumplin is a place for everyone to gather and enjoy the relaxed atmosphere. No airs or graces, just good authentic food and drink.”

The walls in the rum shack are different everywhere you look. A map of the Caribbean, palm trees and painted ridged metal also with the Sugar Dumplin logo, run along the left hand side of the space. A huge graffiti like painting of Bob Marley is painted on the wall on the other side of the shack. The walls are knocked out in places to reveal the natural stonework accentuating the inside/outside ‘anything goes’ vibes. It’s the kind of place you’d feel comfortable kicking your feet up while sipping a pina colada out of a pineapple. The design team have clearly been very resourceful in the creation of Sugar Dumplin. Old industrial light fittings create a bright sunny atmosphere, old bottles have been used to create its own unique rum bottle chandelier and recycled rum barrels have been reinstated as tables.

The bar itself is like a mini rum shack within the rum shack.

The roofs covered in ridged metal roofing and pillars of the bar are covered in logos of world-renowned rums. Neon signage reading ‘Jerk Pit’ points to the open kitchen beside the bar where you can watch the chefs cook up some comforting Caribbean classics like curried goat and rice and peas. The bar staff are kitted out in Hawaiian shirts and keen to suggest a

DES IGN LTD

Proud to supply Sugar Dumplin’ and wishing them every success in the future

cocktail based on your tastes. All that’s required to complete the vibes is some sun and a beach...

Unfortunately, there’s no beach or shining sun, but there are beach huts. Four little unique huts feature at the back of the restaurant. Says Norris, “It’s our take on booths. They just add a little more to the experience. You can still enjoy the atmosphere in here while having your own little intimate space for you and your friends.” There’s seating for up to ten people in each beach hut and you can book them in advance for a small gathering of friends. Beside the beach huts, there is also a small raised area cordoned off with white fencing resembling a beach front restaurant.

Of all the cool and quirky features that are here, it’s the little extras that really make the rum shack unique. Old Pepsi and Dr. Pepper crates are discarded in different places around the restaurant. Students from the Glasgow School of Art have created original artwork that hangs on the walls and a parrot hangs on his perch beside some of the high tables at the bar. Everywhere you look there’s something different that catches your eye and is bound to put a smile in your face.

If you’d like a taste of the Caribbean but can’t afford the pricey holiday, Sugar Dumplin is the place to visit. I’ve had my taster, I liked it and now it’s time to start saving for the holiday...

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BAR MANUFACTURING INSTALLATIONS

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0161 766 9547 www.kaysjoinery.com Contact: james@kaysjoinery.com DRAM JUNE 2015 35

Auchrannie Road, Brodick, Isle of Arran KA27 8BZ

AUCHRANNIE RESORT DESIGN FOCUS

G

uests to the Auchrannie Resort on Arran can now reside in one of 20 new luxury rooms which opened to the public at the beginning of May. The new rooms, which sit alongside the Aspa and existing Spa bedrooms, have already boosted business. Says Business Development Manager Gordon Hay, “We are delighted with the response so far. They are already booked out at the weekends. And the reponse from guests has been great.”

It’s the next phase in the development of the resort which already boasts 65 bedrooms, 30 luxury lodges, three restaurants and bars, two leisure centres, a children’s playbarn, adventure centre, a new eco lodge, and two staff accommodation centres as well as the Aspa. Says Executive Director and owner, Linda Johnston, “We really have developed into a fully fledged resort.

Over the last few years we have gone from a hotel with leisure facilities to one which has a much broader appeal to all markets.

I believe the new rooms have rounded us out. ” Certainly the new wing, is striking from the outside in. The three storey structure, is a modular build. Explains Linda, “We researched modular building trends and decided to go the modular route because we wanted to explore a new way of building. We thought by doing a modular build we would also minimise disruption at Auchrannie.”

The modular build meant that the building was created off-site in a factory, and then transported in sections to the island. This

BY SUSAN YOUNG created its own challenges. Says Linda, “Obviously there were lots of things we had to consider when it came to the design.

Not least the challenge of fitting each section on the ferry and getting them on and off the boat. We managed it, but there was very little room for manoeuvre. It was a challenging time.

However it was made easier by the fact that we have worked with the same architect, David Graham of Axiom Design, since we opened the original spa. He worked with us on the development and did all the technical drawings. My role was to make sure the design was suited to a hotel operation.”

However the same can’t be said of the contractor which went into administration at Christmas. Says Gordon, “This meant we had to finish the job ourselves and it also meant that instead of being open last year, the completion date was delayed.”

The interior design was carried out by Linda and Platform 9.

Explains Linda, ‘I’ve worked with Platform 9 since 2001 and we work well together. I wanted the new rooms to have the same feel as our Aspa, which we opened two years ago. It has a feeling of tranquility and is decorated in muted tones, which leaves guests feeling relaxed. I wanted a natural feel, but not too rustic. We have also incorporated our Aspa chill-out pods into the two new suites.”

The new rooms feature dark grey and pale grey walls, Osborne and Little designer wallpaper and lamps which look bespoke.

Linda explains, “I didn’t want the rooms to be too blingy. I DRAM JUNE 2015 37

wanted them to appeal to the type of people we get here, who are, generally, quite down to earth. But I also wanted the rooms to have a modern, aspect and reflect an organic feel. That’s why we have tweeds and tartans, accented with raspberry and yellow colours, the silver leaf lamps, and trees depicted in the wallpaper. We have brought the surrounding environment into the rooms through the design.”

Guests can also see the view through large picture windows, which all have sumptuous curtains from Curtainwise. Says Linda, “I originally saw curtains I liked at another Ayrshire hotel, and asked them where they got them.” Each of the rooms have a feature walls which boasts one of four Osbourne and Little designs. The rooms either reflect a raspberry or yellow accent which is brought out in the tweed cushions, upholstery and lampshades. It’s subtle but effective. The rooms all have state of the art bathrooms, all beautifully tiled with walk in showers as well as baths. Bunk rooms have also ben introduced to every room. Says Gordon, “Having bunk rooms makes our offering attractive to young families. Each bunk has its own TV, and earphones must be used to listen. This means that mums and dads can enjoy the luxury of the room, and some downtime, while the kids watch TV quietly in their beds.” It’s not the only thoughtful feature for families. Each floor also has a family resource centre – a kitchen with laundry facilities, microwave and ice machine.

38 DRAM JUNE 2015

Another quirky but lovely idea is the guest relaxation rooms in the new wing. On the first two floors the rooms feature comfortable sofas, upholstered in crushed velvet, state of the art TV’s, a slate wall and a coffee table made from driftwood and glass. There is also access to an outside terrace – featuring perspex furniture. The top floor has the added benefit of a large hot tub on the outside terrace.

Linda comments, “It is a fantastic space, with a great view.”

She added, “We’ve also been thinking ahead and we have the facility to add another 20 rooms on to this wing. But first we are going to take a breather and bed the new wing in. We have to get used to the enlarged operation and of course we need to continue to give our guests good service. We also need more staff accommodation.”

Linda also revealed plans to build an Eco lodge development at Auchrannie. She said, “We are currently researching the idea.

We have installed one, but it sits a bit higher up than the rest of our Eco Lodges will due to its location beside water. Ideally we would landscape the area before putting the Eco Lodges in and they would blend in more with the scenery. An Eco lodge portfolio would also add to our portfolio of different offerings.”

Currently Auchrannie has around 25,000 people staying each year, with the new wing they anticipate this will rise to 37,000.

A far cry from when Linda and husband Iain opened Auchrannie back in 1988. Then it was a 12 bedroom guest house turning

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over £28K. It now has a turnover of just under £6m.

Says Linda, “I believe that if you are progressive, then business is good. You have to be offering something different. It’s not easy. And certainly our increased business this year is due in part to the RET (Road Equivalent Tariff) policy the Scottish government brought in. It started in October and it now means that visitors to the island pay a ferry fare based on a distance based fares structure. We have seen a significant increase in visitors to the island because of it and we had our busiest Easter ever.”

She continues, “Throughout the recession we continued to invest in Auchrannie. We listened to our customer feedback and invested in things like the Playbarn, the Aspa and lodges.

We also put in a £400K bio-mass generator, and built two lots of staff accommodation. Luckily we have had supportive bankers, who have been able to see our vision. I have full confidence in our offering going forward.”

Certainly, as Gordon reveals, the figures are looking promising.

He told DRAM, “I’m amazed at the forward bookings for the next months. We are already ahead by 2,000 by room nights compared to where we were last year at the same time. The demand for the new rooms has been huge, way above our expectations.”

I am not surprised.

40 DRAM JUNE 2015

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I

t was great to see students from the Diageo Learning for 2012. Adam Rowse, Head of Business Banking at Barclays said, Life programme serving up cocktails at the recent Hospitality “It’s long been reported that this is an industry met by challenges Industry Trust Annual Dinner which took place at The Hilton in for pub owners, however our research shows that this has not Glasgow. They helped HIT get its 21st birthday celebrations off to deterred the next generation of ‘pub innovators’ from setting up a great start. shop. It’s great to see optimism for growth within this sector.” I The furore over The Arches leaves me cold. There has been totally agree. a massive surge of support for it regaining its licence. I’m I think it is about time that the Scottish Licensed Trade sorry I don’t agree. On whose hands would the blood be if it Association is finally realising that it needs to change to did get its licence back and another clubber did die? Better keep up with the times. In fact it held a meeting recently safe than sorry! with key folk in the industry to discuss the issue. The DRAM Another excellent evening was the opening of The Waterside wasn’t there I’m sure it was just an oversight! However I do Hotel in West Kilbride. Owners Malcolm and Karen Simpson, have strong views (there’s a surprise). In my opinion it may celebrated the occasion with a black tie event complete with be easier to set up a new organisation which is all inclusive fireworks and some lively dancing. It was a (and not just restricted to members who great opportunity to showcase their latest have to pay a fee) and which has, as its Malcolm and Karen Simpson venue and it was lovely to catch up with some objective, the promotion, and not the familiar faces including hoteliers Robert and protection, of the pub industry. It should Vivien Kyle and restaurateur Josie Binnie. be open to anyone with a licence whether I have to say gin made from ants essence a restaurateur or hotelier, publican or doesn’t do it for me (see brand news). It’s nightclub operator. Today it’s all about bad enough when there is a worm in my marketing and social media, and we all Mescal! A Scottish version of course, for need to market this industry. We need to all these craft distillers out there, could encourage good people into the industry be midgie infused vodka... however I am and to do this we need it to be progressive really hoping that this is not a new trend. and offer a real career option (the biggest My local pub is up for lease – The Kings Arms issue is quality staff). To encourage in Fenwick. I am really hoping that whoever consumers we need these quality staff, takes it over starts admitting dogs again. To and we need to offer excellent service my mind it’s crazy that a local, country pub and great establishments too. Some folk doesn’t take dogs. I thought that with Star get this, and do invest in their staff and Pubs and Bars, who according to those in establishments, and perhaps they could the know is pro-dogs, taking it back under be persuaded to share their ethos. We management temporarily, they would have could be doing with an ‘Entrepreneurial sorted this out pronto! But no, as I write this dogs are still not Exchange’ for this industry. And finally (space restriction) I allowed. I do live in hope... and so do all my village doggie friends. believe we should be shouting about this industry not bleating It would be nice to congregate at the pub instead of on a street about it. It’s not easy, but what business is? corner! The powers that be should take heed of The Ship in Irvine’s Talking about collaborations there is a new food co-op called ‘Real popularity with dog owners since it started admitting pooches...

Food Real People’ and its first event is Eat Glasgow. Initiated by according to Chris and Jamie, they have seen a real boost to Colin Clydesdale of the Ubiquitous Chip, it is a collaboration of business. On another point maybe the King’s Arms would be chefs from eateries including Cail Bruich, The Crabshakk, The busier if its listed phone number took incoming calls!

Gannet, Ox and Finch, Mother India, and others. Colin told me, My great idea this year of allowing consumers to vote for all “the idea started out as a rant... and I was called out on it!” He of our award categories and not just the Sunday Mail Pub of continued, “I started phoning around, and a lot of these folk I didn’t the year, has definitely proved popular. We are sitting with know, but just about everyone I called got it.” What they got was more than 1,500 entries... now that is a lot of whittling down the idea to do more to promote Glasgow’s culinary expertise. A and mystery judging. Any volunteers? There’s still a week positive initiative. More next month. to go until entries close... so there is still time to get your Alistair Don is retiring... after 40 years in the trade. I can customers voting... see www.scottishbarandpubawards.com hardly believe it. I was even more shocked when he revealed Despite all the doom and gloom regarding the pub industry he was nearly 70! I want what he’s on! The Doublet for a long promoted by the likes of the BBPA and the SLTA, recently time was my local, and I have enjoyed many a night there and research by bankers Barclays presents a much more optimistic much banter. Says Alistair, “It’s been my life for 40 years and picture. It’s research, based on figures from its own customers, I will definitely miss it, but it is time for me to go. I want to shows that that the number of pub owners aged 25 – 34 has spend more time in Spain with Linda and enjoy some golf.” I risen by 25% since 2012, with average turnover up 23% from wish him and Linda all the very best.

DRAM JUNE 2015 43

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ROUND UP Inverhouse Distillers held their annual trade golf day at Archerfield Links on 21st May. It was a great day and a good turnout with teams coming from as far afield as Wick & London to compete in the Balblair Trophy 2015. The tournament, now in its third year, had a strong field including previous winners Royal Mile Whiskies and Gordon & Macphail. There was a close battle for Longest Drive between Gordon Stevenson, representing Master of Malts and had Greg Nicolson from the Montpellier team managed to find the fairway he may have been a dead cert, however it was Alex Graham from The Drink Cabinet that smashed his drive on the 7th hole & left with a 2003 Inverarity Morton: Ian Balblair Single Cumming, Sarah Clark, Malt Whisky as David Reid reward. But the day belonged to Sutherland Brothers who managed to hold off close competition from Inverarity Morton to win by one point!

Winners: Balblair Trophy 2015 – Sutherland Brothers, Longest Drive – Alex Graham (The Drink Cabinet), Nearest the Pin – Sarah Clark (representing Inverarity Morton)

The HIT dinner at the Hilton in Glasgow was a great success. The fund raising dinner attended

by Scotland’s hospitality industry raises cash for HIT whose mission is to assist people to achieve their potential within Scottish hospitality by granting bursaries and scholarships. Well done to all concerned.

COVER STORY

Balblair Trophy 2015

Sutherland Brothers: Richard Collie, Paul Davies, John Matheson, Ewan Barras

Master of Malts: Toby Cutler, Robert Boatwright-Smith, Gordon Stevenson

Gordon & Macphail: Stuart Blaik, Russ Topping, Gary Still, Franck Arnold (GM of Balmoral Hotel)

Royal Mile Whiskies: Neil Berrie, Stuart Smith, Iain Maclune, Gordon Hynd

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 Yasmine Gibb, Emma McDonald • Advertising Manager Lucy McGovern • Advertising Vicky Corrieri, Robert McManus 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 JUNE 2015

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