DRAM
299
DRINKS RETAILING AND MARKETING
@dramscotland
DRAM MAGAZINE JULY 2015 ISSN 1470-241X
/dram.scotland
MORTIMERS RAISE £150K FOR KILBRYDE HOSPICE
The Antonine seeks a star lessee The Antonine is a well-established lounge bar situated in a prime location at the heart of Kirkintilloch’s shopping area. Benefiting from busy daily footfall, it presents a great opportunity for the right lessee to make their mark in the local area. There is a full refurbishment planned encompassing an external rebrand, overall interior redecoration, new bar and an upgraded commercial kitchen. The aim of the refurbishment is to create a premium pub experience, raising the profile of the venue and maximising the potential of the site overall. The Antonine represents a significant business opportunity and we are looking for a lessee with bar and catering experience, combined with marketing and entrepreneurial skills, to make the most of the fantastic opportunity that the refurbishment offers. Minimum ingoing costs £11,216
KEY FEATURES •
Full refurbishment planned
•
Proposed kitchen upgrade
•
Central location
•
SmartDispense installation proposed
To find out more, visit starpubs.co.uk or call 0500 94 95 96
NKS RETAILING AND AND MARKETING DRINKS RETAILING MARKETING
WELCOME
I
t may seem like the summer has, to date, been a bit of a wash-out, but there is no doubt that people are in holiday mode. Yasmine Gibb has been researching what sells in the summer months and what’s new and fresh on the market. See page 14-18. There’s certainly no shortage of refurbishments and new places opening. Our design features just keep on growing. This month we take a look at West on the Corner, La Lanterna, Wolf & Water as well as Black Dove. My licensee interview is with entrepreneur Tony Crolla while Emma Mykytyn and Yasmine also take a look at whether burgers are here to stay. Alistair Roy has also contributed to this issue. He has worked in procurement for 20 years. He has some good financial advice for licensees. See what he has to say on page 20. Finally, next issue we will have all the finalists for the DRAM Awards, it’s also our 300 issue. I can’t believe it! Susan Young Editor susan@mediaworldltd.com
@dramscotland
CONTENTS July
2015
FEATURES
14 22 24 29
/dram.scotland
SUMMER DRINKS: AN OVERVIEW What drinks should you be stocking this summer?
SCOTTISH BAR & PUB AWARDS 2015
Book your tickets now! The Hilton, Glasgow on Tuesday 11th August.
LICENSEE INTERVIEW
Susan Young chats with Edinburgh entrepreneur Tony Crolla.
DESIGN FOCUS
WEST on the Corner, La Lanterna in Glasgow and Wolf + Water in Edinburgh.
REGULARS
04 09
@dramscotland
/dram.scotland
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.
MORTIMERS RAISE £150K FOR KILBRYDE HOSPICE DRAM JULY 2015
3
Boozy Cow donates profits to local charities
E
ntrepreneur Garreth Wood has announced that all of the profits from his Boozy Cow burger bars in Edinburgh and Aberdeen will be committed to local charities. Mr Wood (pictured above with the first four beneficiary charities, CHAS Edinburgh, the ARCHIE Foundation, VSA and the STV Children’s Appeal) owns the Speratus Group which runs a number of bars and restaurants including 99 Hanover Street in Edinburgh and the Illicit Still and Amicus Apple in Aberdeen. Says Garreth, “Initially Boozy Cow was just another addition to the Group but we came up with the idea of channeling all our extensive charitable work through the one brand. “It’s true to say my accountant had a problem with the concept of every single penny of profit going to charity but, for me, this is not about a commercial enterprise.” The group predicts that once the venues are running to full capacity, the combined donations to charity will reach £1m. Bar Florence is a new cocktail and wine bar opening this month in Bearsden. The cosmpolitan bar, owned by Lucy Marshall, situated on Roman Road will be focusing on serving a large selection of ‘around the world’ cocktails and ‘vintage afternoon teas’.
Have you heard? Oscars Bar on Bath St is currently undergoing renovations and will re-open shortly as a new gin bar named Bathtub & Co. General Manager, Stephen Heggie told DRAM, “We’re completely transforming the venue so it suits the demographic of Bath St. There will be a focus on gin, with most of our cocktails being gin based. We will also be focusing on serving freshly made organic food throughout the day.”
Ask Italian has opened a new restaurant in the former Vice Bar on Shandwick Place in Edinburgh. It is the fourth Scottish restaurant for the chain, owned by Azzurri Restaurants Ltd, which also has the Zizzi restaurants. 4 DRAM JULY 2015
24 ROYAL TERRACE Boutique hotel 24 Royal Terrace in Edinburgh, has re-opened following a change in ownership and £1m refurbishment. The hotel, which was previously called the Ailsa House Hotel and owned by Townhouse Hotels, has been bought over by Scottish entrepreneur and art collector, Alan Campbell. The renovations have embraced the original architectural features of the 200 year old building and the new-look hotel boasts a bold interior design. The boutique 16 bedroom hotel also its own private art collection estimated to be worth £500,000. The Royal Terrace bar, named ‘rt’s bar’ serves classic champagne afternoon teas and has a a range of finely selected whiskies.
Facelift for historic pub Wintersgills on Great Western Road has reopened following a full interior refurbishment. Paul Shevlanne (pictured) who leases the pub from Belhaven said, “This is the biggest change to the bar for the past 25 years and it has really made such a difference. We have given Wintersgills the refresh it needed without losing its history, and added new parts that fit with that classic Art Deco style.” The update cost six figures and was financed by Paul and owners Belhaven.
Badabing! Al Capone and Tony Soprano are regulars in this new Edinburgh bar, Badabing... but only on the walls. Badabing is a sister bar to The Ratpack Piano Bar and is a new American gangster themed bar located in Fountainbridge Square. Owner, Tony Pia decided to open the venue following the success of his Badabing bar in Wishaw. Says Tony, “I have always loved American gangster movies and there is nowhere else like it in the city, so I thought why not?” The 400 capacity bar and grill is specialising in serving up classic American- Italian comfort food. An array of live musicians will also be providing entertainment in the evenings.
NEWS
WWW.DRAMSCOTLAND.CO.UK
n.b. hotel
Non-members allowed The Scottish Malt Whisky Society has permanently opened its doors to the public for the first time since opening in 2004. Its Queen Street premises in Edinburgh has only ever opened its doors to non-members on a temporary basis over the past eleven years. The move comes following the Society moving back into private shareholders hands earlier this year. The venue is spread over four floors with a restaurant on the ground floor and a whisky bar on the first floor. It offers the largest collection of single malt whisky in the UK. The second and third floors are used as event and function space. The Society’s other venue, The Vaults in Leith, will stay as a members-only venue as will the venue in London. Malcolm Binnie, of Townhouse Restaurants, has opened a new venue on the scenic Callender Estate. The Canada Wood Kitchen is a 60 cover restaurant serving breakfast through to dinner with a focus on locally sourced, organic food. The venue, situated on the outskirts of Falkirk, also has a large outside seating area with space for a futher 120 covers overlooking acres of woodland. The Hug & Pint has opened on Great Western Road in Glasgow in the former home of The Roxy. The music venue is a joint project by Colin Campbell of the Squid & Whale and Brian Reynolds who runs Synergy Concerts. The 100 capacity venue will host live gigs seven nights a week.
New Scottish Brewdog bars Brewdog has announced plans to open a further three sites in Scotland. Cofounders Martin Dickie and James Watt revealed the news to 6000 fans at its annual AGM in Aberdeen last month. The beer brewing company has acquired the site of the Athenaeum and Snafu on Union Street in Aberdeen. The site which is based over two floors is to be transformed into the brands flagship bar. New to Glasgow, will be the DogHouse - a restaurant, bar and bottle shop (offlicense) all rolled under one roof while Edinburgh’s new site in Newington is to be an artisan coffee bar, focusing on quality coffee during the day and craft beer at night. Brewdog also announced plans for a state of the art brewery in America.
The Old Churches House Hotel in Dunblane has rebranded and refurbished its 45 seater bistro to present a new eating and drinking spot, The Dun Blathain Brasserie. Named after the gaelic word for Dunblane, the brasserie also has a new look wine bar and outside terrace. Alex McKie, Director of Old Churches House and Dun Blathain Brasserie, commented, “Nearly two years down the line and we have become a feature of the Dunblane foodie and social scene. I thought it was time for a change and taking on board various customers feedback and some ideas that I’ve had for a long time, I thought it was time for change.” The updated interior boasts new tartan seating and a more spacious dining room which overlooks Dunblane Cathedral.
The Woodside hotel in Oban has been bought over by Gerry Ritchie who also owns the Blue Goose Country Pub in Edinburgh. The hotel is reopening this month as The Rockport following six months of extensive renovations. The eight bedroom hotel has been fitted out with seaside interiors in an ode to its location by the water. The hotel bar has retained its original Woody’s name while the restaurant has been renamed The Boathouse. DRAM JULY 2015 5
the
incorporating the
DRAM AWARDS
Tuesday 11th August: Hilton, Glasgow
Book your table now ÂŁ1100.00 per table / ÂŁ110.00 per ticket inclusive of VAT
Limited tickets available on a first come, first served basis. Please call 0141 221 6965 to purchase yours.
Compere: Craig Hill
In association with
COMPANY NEWS Green light for Greene King
Greene King has successfully completed its acquisition of the Spirit Pub Company. The £774m deal has been approved by the Competitions Markets Authority (CMA). It said it was satisfied with the proposed deal of selling a combined 16 pubs from the Greene King and Spirit Pub portfolios. Rooney Anand, chief executive officer of Greene King, commented, “I am delighted to announce the completion of the acquisition of Spirit, bringing together two successful companies to create the UK’s leading managed pub company.” Greene King first revealed it was aiming to buy the Spirit Pub Company in October 2014 and successfully fought off a bid from Tennent’s owners C&C. Its offer was accepted in November, before CMA voiced concerns about its competitive advantage in certain areas. These fears have now been allayed and the deal has gone through. Scottish pubs in the acquisition include Milnes Bar and The Beehive in Edinburgh.
Travel boss flies in to take over at Tennent’s
F
ormer travel boss Alastair Campbell has been appointed Managing Director of WallacesTCB. The new appointment has been made following the news last month that Brian Calder (above), current CEO, is leaving the company in July. Campbell, whose last appointment was Global Brand Director/Group Executive Director of Contiki Holidays, the youth-focussed travel operator, will be the first non-drinks related MD appointment at the company in more than 40 years and only the fourth person to hold the role since Angus Meldrum retired in October 2001. Mike Lees, who came from Bass Take-home, was MD from 2001 to 2011, his role was split into two with Steve Annand becoming Commercial MD, and John Gilligan, Sales MD, before John was named as Managing Director. Following the buyout of Wallaces Express by C&C in March 2014, Brian Calder, former MD of Wallaces, was appointed Chief Executive of the new-enlarged company, and John subsequently announced his retirement last October, although he has stayed on in a part-time role.
Brian has overseen the transition of the two companies into one, the rebranding of Tennent Caledonian Breweries into WallacesTCB, and the merger of the two sales forces. Alastair’s appointment, which has come completely out of left field, follows a recruitment process which is believed to have started in January. Says Alastair, “I’m thrilled to take up the MD role with such an iconic Scottish business”. He continues, “Two of my career passions are building strong commercial relationships and driving business growth. I look forward to bringing these skills and working with the team to shape the latest successful chapter in the history of the Tennent’s business in supporting our customers across Scotland.” He describes himself as an “entrepreneurial, results-driven, senior executive. And one of his former colleagues said of him, “Inspiring and a dynamic natural leader who is revered by his direct reports.” He graduated as a Chartered Accountant before attending The Scottish Hotel School and gaining a PgDip, Tourism & Hotel Management.
New owners for Gleneagles Diageo, it is understood, has sold the Gleneagles Hotel to Ennismore Capital, the company behind The Hoxton boutique hotel brand. Ennismore Capital was set up by 34 year-old Sharan Pasricha, the son-in-law of one of India’s richest men, telecoms billionaire Sunil Mittal, four years ago, and it is believed to have paid more than £150m for the hotel. Gleneagles, which was put up for sale earlier this year, is thought to have attracted bids from companies including KSL Capital Partners, who own The Belfry. It is not the first time that Diageo, which owns Smirnoff, Gordon’s Gin and Johnnie Walker, has attempted to sell Gleneagles. It originally was put on the market in 1998. Pasricha set up Ennismore Capital four years ago. On the company website it states: “Ennismore is a London-based owner and developer of hospitality properties and experiences around the world.” It continues, ‘We are continually on the lookout to invest in people, back ideas that excite us and find places that inspire us.” Gleneagles obviously fitted its criteria! Pasricha also has an Accounting & Finance degree from Regents College where he was a Deans List Scholar and an MBA from London Business School. Ennismore currently has two hotels in its stable The Hoxton in Holborn and The Hoxton in Shoreditch with a third due to open imminently in Amsterdam. Restaurants include Hubbard & Bell and Holborn Grind. The group also has a close working relationship with Soho House & Co. One of Soho House’s owners Piers Adam also owns the Craigellachie Hotel in Speyside.
Seafood supplier, MacCallums of Troon has filed for administration following over 30 years in the business. The Glasgow based company delivered to restaurants in Glasgow and surrounding areas as well as running popular seafood shops The Wee Hurry and The Wee Fry. Ian Wright and Scott Milne of WRI Associates in Glasgow have been appointed as administrators. Mr Milne said, “The information shows that this is fundamentally a profitable business, however cash flow difficulties have recently arisen from bad debts and the failure of certain customers to make payment within agreed terms.” DRAM JULY 2015 7
SERVE
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Reducing waste and carbon footprint
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CONTACT US TO FIND OUT MORE
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BRAND NEWS
ALL THE L ATEST BRAND NEWS
Vodka
Award winning Arbikie Arbikie, has beaten a number of world renowned brands, including Grey Goose, to win ‘Best Vodka’ at the Spirits Cocktail competition in Paris. Arbikie is made using three different types of potato and Scottish water to create a slightly sweet and creamy vodka. The Arbikie Distillery is part of the Arbikie Highland Estate which the Stirling family have been farming on for four generations. Iain Stirling, Arbikie’s Commercial Director says, “As a family business, it is wonderful to have the freedom to be innovative.” He continues, “We have embraced the French concept of ‘terroir’, which describes how the natural elements of a place determine the characteristics of wine, to create exceptional spirits. We’re delighted that the distinguished Cocktails Spirits Judging Panel agree.” The Arbikie Distillery is also preparing to launch its first artisan gin in the coming months.
Bourbon
Hollywood star is the new face of Jim Beam Actress Mila Kunis is fronting the new Jim Beam advert on screens this summer. She was orginally named as the new Jim Beam ambassador just before her pregnancy was announced in February 2014 and is now able to resume her role following the birth of her child. The latest advertising campaign from Maxxium UK focuses on the history of the Jim Beam brand as well as introducing the new signature serve - the Jim Beam Apple Splash - which mixes the flavour infused whiskey with tonic over ice and lemon. Janice McIntosh, Marketing Director for imported whiskey at Maxxium says, “Jim Beam Apple Splash is a refreshing serve, perfect for the summer months encouraging our customers to capitalise on the growth of US whiskey and flavoured bourbon.” The advert is being aired throughout shows like Breaking Bad and The Big Bang Theory and is aimed at 25-35 year old men.
The team behind NB Gin have released what they claim to be the worlds first London dry citrus vodka. Husband and wife team, Steve and Vivienne Muir, say that the spirit is ‘certainly no flavoured vodka’ and the flavour comes purely from the botanicals used in the distillation method. Vivienne Muir says, “Like our gin, we’ve not compromised on quality, using only British pure grain spirit and the best botanicals we can find. What we’ve produced is totally new and we think that it will throw a curveball into the vodka market in terms of its uniqueness.” The gin is made in North Berwick.
Whisky
New Chivas Brothers distillery Chivas Brothers has opened a new state of the art distillery on the banks of the River Spey. The new distillery has been built on the grounds of the former Imperial Distillery which closed in 1998. The distillery was officially opened last month by First Minister Nicola Sturgeon. Ms Sturgeon commented, “Scotch Whisky is one of Scotland’s iconic brands and is in huge demand all over the globe due to the exceptional quality the industry produces. The Dalmunach Distillery is one of 115 across Scotland and it is a sign of continued investment from Chivas Brothers.”
Benromach 10 year old hat trick Benromach Distillery’s 10 Year Old Single Malt Scotch Whisky has won a hat trick of awards at a number of international spirit competitions. The distillery’s flagship malt has swooped the accolades of ‘Big Gold’ and Spirit of the Year at the 2015 International Spirit Awards in Germany as well as being awarded a gold medal at the Scotch Whisky Masters competition. The whisky which is hand-crafted by three distillers also won a gold medal in March at the 2015 San Francisco World Spirits Competition. Distillery Manager Keith Cruickshank commented, “We’re obviously pleased that Benromach is winning recognition around the world as a top-quality product. It’s testament to the hands-on approach we have here.” DRAM JULY 2015 9
BRAND NEWS Beer
Heverlee release seasonal beer
Heverlee Witte is a new limited edition 4.8% abv Belgian white beer from Heverlee for the summer months. Brewer Joris Brams has created Heverlee Witte by working with monks to uncover a variant of the Vogelmelk flower, unique to the grounds of the 1129 Abbey, which inspired the seasonal beer’s creation. Joris says, “The reaction to our original beer has been fantastic in Scotland, and we know there’s an appetite for more authentic Belgian brews, so we look forward to introducing a taste of summer with Heverlee Witte.” Since its release in October 2013, Heverlee has enjoyed success here and the brand is using the launch as an opportunity to test whether to create further seasonal line extensions. Brewery AND UNION has released a new craft beer to the on-trade in Scotland. Friday Uber IPA is a 6.5% abv handcrafted beer best paired with North Indian, BBQ and cajun food. Brewed for ten weeks, AND UNION use a traditional brewing process to create the beer in small batches to ensure maximum quality. Friday Uber IPA is available from Delivered Drinks, in either bottles or draught.
Molson Coors seal the deal for Staropramen distribution Carlsberg and Molson Coors have reached a deal for the transfer of the exclusive distribution rights of Staropramen. From 28th December 2015, Molson Coors will commence exclusive distribution and until then, Carlsberg will continue to distribute. James Lousada, chief executive officer at Carlsberg UK, comments, “This deal represents excellent business sense for us. We are proud of the performance we have delivered on the Staropramen brand since we secured the licence four years ago, but it represents a very small proportion of our overall sales. Our priority in the World Beer category is San Miguel, which has seen a phenomenal volume growth of 105% over the past five years.” 10 DRAM JULY 2015
Heineken has released its first national marketing campaign for Symonds Founder’s Reserve Cider as part of a £2m push to show consumers why it is ‘more than your usual cider’. Emma Sherwood-Smith, cider brand director at Heineken says, “This is an exciting campaign for Symonds as it’s the first ever above the line consumer campaign. We will deepen consumers’ understanding of this fantastic cider which is made from 100% British apples at our cider makers in Hereford. Symonds Founder’s Reserve is 4.5% abv and Heineken say it should always be served in a chalice glass.
Sherry With a Sherry on top Maxxium UK are on the hunt for bartenders to shake up their best sherry cocktail in the Harveys Sherry Remix competition. Bartenders are challenged to ‘bring sherry cocktails to the next level’ with the hope of securing a place in the final. Three lucky finalists will be flown to Jerez, the home of Harveys, and given a unique tour of the vineyards and bodegas. Maxxium UK’s Marketing Controller for Harveys, Janice McIntosh says, “This competition is engaging bartenders with sherry and inspiring them to put it on their drinks lists. This is an exciting time for sherry and Harveys is leading the way to further develop the category in the on-trade.” Submitted cocktails must include 50ml of Harveys and can include up to two homemade ingredients. Entries need to be in by 21 July.
Rum Bacardi sampling hits the on-trade Following the success of last years ‘Release the Bat’s’ sampling programme which resulted in a 192% uplift of sales in participating outlets, Bacardi are rolling out another sampling campaign in the on-trade this summer. The programme will run over July and August in a number of outlets across Glasgow, London and Leeds. Bartenders will be offered training on the BACARDI perfect serve and the campaign will be backed by a number of point of sale (POS) material including digital adverts and bar back displays.
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Consumers feel more comfortable exploring a new drink when it is based on something they already know and love.” Ashley Moore, Category Development Manager, Diageo
The average pub customer has
6.1
drinks in their repertoire.
“This summer we are testing out alcoholic ice lollies. It’s a twist on cocktails and something a little different. My favourite is Tanqueray, lots of soda water, pink grapefruit and black pepper.”
CGA Strategy
Dennis Forsyth, Cheers Cafe Bar & Tavern, Fraserburgh It all started off with an April Fools joke from Kopparberg in 2014 but a social media frenzy followed and Kopparberg listened to cries from the public to create a frozen version of the fruity cider. Now, the trend is rolling out to bars across Scotland and some licensees are testing out ice lollies made with alcohol.
The Scotch Malt Whisky Society in Edinburgh has teamed up with S. Luca Ice Creams to create whisky flavoured ‘Ice Dream Drams.’ They come in twelve different flavours with unusual creations like Maple Bacon Crunch - a sweet syrup and smoky bacon ice cream combined with peated whisky.
SUMMER DRINKS AN OVERVIEW
74%
Summer is here or ‘taps aff’ season as some people in Scotland may call it. People across the country are flocking to pubs and bars in search of a thirst quenching drink. Summer plays a close second to Christmas in seasonal spikes in alcohol sales and many drinks get to share the spotlight during the summer months. Lager sales rocket, fruit ciders continue to soar and spirits sales fly. What drinks should you be stocking this summer?
of the yearly Pimm’s sales in Scotland are racked up between June and August.
If you thought a shrub was something that grew in the garden in the summer... think again. In the drinks industry it is a concoction of vinegar, sugar and fruit.
According to American bartenders it’s going to be the next big thing!
Bartenders have a huge impact on what your customers are drinking.
40%
of people entering a bar will be influenced on their drink choice by whoever is serving them. DRAM JULY 2015 15
Pina 10 Colada Day July
Stock up on...
mint
What better excuse to promote a drink than when there is a day dedicated to it.
...Scotland’s favourite cocktail is still a mojito!
A Pina Colada is the number one cocktail amongst infrequent cocktail drinkers.
CGA Mixed Drinks Report 2014
Northern Scotland is the top region for consuming champagne in the UK and the third top for Aperol. Consumers are also the most likely to enjoy spending time in pubs and clubs according to YouGov.
Malibu is running a number of different events across the country in celebration of National Pina Colada Day. To get involved email malibu@pernodricard-uk.com for a party pack for you bar including bunting and drip mats. Other dates for your calender:
19th July National Daiquiri Day 24th July National Tequila Day 16th August National Rum Day
SUMMER DRINKS AN OVERVIEW “We’re seeing a rise in the number of people looking for wines from Italy and France. Less people are travelling further afield on holiday so they are returning from trips to Europe in search of the wines that are popular over there. The best thing that operators can do is offer a wide range of wines by the glass so customers are tempted to try a few different ones.”
,T F A R C R I E H T , E G D E L W O N K RLes U OSomerville, Sales Director, Enotria Wines E TS AT R U OY It is illegal to serve eW .rentrap eniw nesohc s’puorG airottiV eb ot duorp era eWThe UK spent prosecco rodassabmA eniW ruo fo tnempoleved eht ot drawro£1bn f kool on prosecco in the on tap. last year, making it the ,ffats eht rof gnirb lliw siht stluser eht sa llew sa ,emma rgorP
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Bodegas Bianco
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Fruit ciders may appear to be the flavour of the moment but the apple cider category still holds
72% of the market in Scotland.
Last summer craft beer took Scotland by storm this summer could it be craft cider that is a hit? In the USA, which set the craft beer agenda, cider featuring hops are already proving popular – and these include brands such as Angry Orchard’s Hop’n Mad Apple and the Colorado Cider Company’s Grasshopah. While there is also, wait for it, now a gin botanical cider which is made by the Seattle Cider Co.
45% of the apples grown in Britain are used to make cider!
Look out for a new Australian cider - The Hills Cider Company. South Australia’s largest producer of artisan ciders, has sent its first shipment of apple, pear and apple and ginger ciders to the UK in time for summer. The Australian cider brand has already caught the attention of some of Europe’s top cider judges, winning trophies at both the Dublin Beer Cup and International Cider Championship.
SUMMER DRINKS AN OVERVIEW Since the drink driving regulations were tightened in December 2014, Tennent’s has expanded its low and no alcohol range with Hee Haw and Lemon T.
Central Scotland is where drinkers are most likely to favour Estrella Damm. YouGov claims it’s the UK’s top spot for the brand. Drinkers of the Spanish lager are mostly males aged between 25 and 39. They are also most likely to say, “I enjoy going to the pub”. But they do leave their favoured pet behind... a cat!
A Brazilian Brewery is making Cerveja Feminista, an ale for women that aims to breach the stereotype of beer as a drink that can only be enjoyed by men. Meanwhile, the number of female beer drinkers in the UK has doubled to 1.3 million in recent years. 18 DRAM JULY 2015
T2 (2% lager) is the latest addition to the range and is available exclusively to the ontrade on draught.
The alcohol free beer category is now worth an estimated
£41m in the UK.
Following the success of last years event, Magners Summer Nights is returning this August with events in Glasgow’s Kelvingrove Park and in Princes Street Gardens, Edinburgh. The line-up includes a number of Scottish bands including James, Glasvegas and The Waterboys.
Edinburgh’s Wolf + Water is serving Alcoholic Slush Puppies in a range of different flavours including Pina Colada and Strawberry Daiquiri.
HERS S WAS • GLAS ERS WASH • DISH ES ACHIN • ICE M LERS O E CO L T T O •B
Suppliers of Glass Washers, Dishwashers, Ice Making Machines & Bottle Coolers.
“These have been super popular so far. It’s not young people that are drinking them, the majority of people asking for them are women aged 35 plus. It brings a little nostalgia to the drinking experiencewho didn’t love slush puppies as a kid!?” Alisha Lewis, Bar Supervisor, Wolf + Water
46 Dalsholm Road Glasgow G20 0TB. Tel: 0141 946 0444
www.simsautomatics.co.uk Carlsberg has released a 0.0% abv lager which they claim has the satisfying taste of the brands real lager. Earlier this year, Carlsberg also released San Miguel 0.0% and San Miguel Limon 0.0%.
“Insight shows us that drinkers are increasingly looking to find alternatives for when alcohol may not be a suitable option but still want the satisfaction of a great tasting beer, and we’re confident that Carlsberg 0.0% delivers on these key factors.” David Scott, Director of Brands at Carlsberg
Low and no-alcohol drinks contain significantly less calories that their alcoholic counterparts. The average pint of lager has 200-300 calories whereas a nonalcoholic pint contains around 40 calories! DRAM JULY 2015 19
BUYING IS KEY TO TURNING A PROFIT
PROCUREMENT
IT’S NOT JUST ABOUT HOW MUCH YOU SELL OVER THE BAR – IT’S ALSO ABOUT HOW WELL YOU BUY. THESE DAYS BUYING IS KEY. ALASDAIR ROY MCIPS, TELLS US WHY PROCUREMENT (THE ACT OF OBTAINING EQUIPMENT, MATERIALS, OR SUPPLIES) IS SO IMPORTANT.
W
hen procuring goods and services on behalf of your pub, club, hotel or restaurant, consider that any cost savings you achieve will filter directly to your profit line, resulting in more money for you to invest and grow your business. The aim is to improve supplier terms and decrease product prices. Ways to do this include: Frequently review your terms and discounts with suppliers Set up a master agreement and contract database – an Excel spreadsheet is fine. This really means make a list of when your current contracts are up, so that you can start negotiating in plenty of time. Discuss with your suppliers ways in which you may make procurement savings by altering your buying patterns. It may be that purchasing slightly more products will secure a higher discount. Consolidate suppliers and deliveries and purchasing requests Make savings in delivery charges and the costs of accepting those deliveries. A by-product (no pun intended) will be a reduction in the often ‘invisible’ and real costs relating to Invoice and payment processing. For example if you are getting weekly invoices it may be beneficial to get one monthly invoice – it saves your staff time, and your supplier time too. You also may have suppliers providing similar products, just use one. Constantly review procurement requirements Ensuring that only strictly necessary purchases are made. This will cut down on excess expenditure and storage costs. Buy from agreed catalogues Make sure that only one brand or type of a product is purchased. Duplication can be expensive and is unnecessary. Furthermore, increasing order values with fewer suppliers attract better discounts. Review stock levels - Stock unused is “dead money”. It costs money to store, can deteriorate and become obsolete. Review product specifications – Investigate if you can buy a lower spec that will do the same job without adversely compromising on quality. Ensuring that the correct management controls are in place - for ad hoc purchases more than a certain threshold should be subject to 3 quotations. ie purchases above £1,000. Staff training - Are the correct people ordering the right product? Train on effective procurement practices and encourage them to save money whenever possible. This will help to reduce excessive or wrong procurement. Explore electronic Procurement Solutions – linked to EPOS, Stock Control and Accounting Systems – This can save in staffing costs and reduce errors. Strong Procurement practices are crucial to a profitable company and savings can only be beneficial. There are a many ways to make savings and all staff and managers should be aware of them. Negotiation is a large part of the procurement process and key things to remember are: • Prepare, Prepare and Prepare again…your counter party will have 20 DRAM JULY 2015
done their homework and you must too. • Decide on what you want from the negotiation. • Assess what you might get. • Set yourself stretching targets. • Prepare to give and take. • Conclude and agree terms. Remember that we are all born negotiators…although some are born more equal than others. Conduct your dealings with suppliers in an ethical and even handed manner. Whilst it is fine to discuss target prices, do not be tempted to share supplier pricing with other suppliers, as this is not simply unethical, it is illegal. Sustainability has become an increasingly important feature of procurement in recent years and this extends to customer expectations of businesses they frequent. Therefore investigate where your suppliers are sourcing products from to determine if their methodology is satisfactory. Some areas you may wish to focus your activities include: Water Supply – the market in Scotland became deregulated in 2008 and in the last 2-3 years incoming suppliers have increased their profile. There are savings to be made but make sure you choose your provider carefully. Check their records for customer service and billing accuracy. You have plenty of choice as there are currently 18 suppliers operating in Scotland. Gas & Electricity – just as you do at home, it can pay to shop around for business rates. The same rules apply in terms of ensuring you deal with those companies providing exemplary levels of customer service. Credit and debit card charges – Check your agreements as changes are taking place to align card processing charges in Europe. Know what you’re paying – read carefully any correspondence you receive from your merchant services provider. In particular, check your merchant services statement from April onwards to see if any changes have been made to your charges. Check contracts as they can often be for up to 5 years and although you can move your card processing the cost of cancelling is very likely to be prohibitive. So, before signing any new contracts or signing with a new merchant services provider, ensure you are clear on what they are offering and whether they will pass on credit card processing cost reduction. Explore selecting hardware that is “unlocked” or provider agnostic, keeping your options open to switch later. Keep up to date with technology – it is a fast moving arena and you must ensure your business is up to date with the latest payment terminals, mobile solutions and payment gateways for on-line business such as gift vouchers. Always remember, if something seems to good to be true... it probably is. Have fun and enjoy reinvesting your cost savings. Alastair is a qualified member of the Chartered Institute of Procurement & Supply, experienced in the hospitality sector within PLC and privately owned businesses.
JUDGING IN PROCESS
HEME T L A V I T S FE the
incorporating the
I
DRAM AWARDS
t’s now the countdown to the 2015 Scottish Bar and Pub Awards. While the judges are out trying to figure who is worthy of the top accolades, you may want to be looking out your outfit for the our 20th anniversary. The theme is Festival - but the GLAM side of festival. Think Glastonbury glam... Our compere for the evening is Craig Hill, while DJing on the night will be the folk behind Open Ear. We have also commissioned new Crystal trophies from Glencairn Crystal. Tables are selling out fast, so if you want one, let us know.
Compere, Craig Hill
House of Fraser
Tuesday 11th August Hilton, Glasgow Book your table now!
£1100 per table / £110 per ticket inclusive of VAT
Limited tickets available on a first come, first served basis. Call 0141 221 6965 to purchase yours.
Monsoon
20 YEARS OF SUPPORTING EXCELLENCE IN THE LICE
S • • • • • JUDGING IN PROCESS • • • • • JUDGING IN PROCESS • • • • • JUDGING IN PROCESS • • • • • JUDGING IN PROCE
ENSED TRADE
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CLAN LICENSEE INTERVIEW
TONY CROLLA IS A BIT OF A LEGEND IN HIS HOMETOWN OF EDINBURGH. SUSAN YOUNG CAUGHT UP WITH THE ITALIAN BUSINESSMAN TO FIND OUT MORE ABOUT HIS FAMILY OPERATION.
Main: Tony Crolla celebrates La Favorita’s 10th birthday Inset: L-R, Leandro Crolla, Manager of Divino, Tony & Angela Crolla and Alberto, Manager of Vittoria on the Walk with his fiancée, Serena
24 DRAM JULY 2015
CROLLA Y ou can glean a lot about a person in the first few moments of entering their business. And it was thus the case at Vittoria Restaurant on Leith Walk. I was just through the door when I was identified by the waiter. “Susan he queried? Mr Crolla is expecting you.” Now that is the sort of customer service that sets a place apart. Vittoria, an inviting trattoria, was the original Vittoria restaurant, which opened in 1970, and which formed the basis of The Vittoria Group. There are now four further eateries including Taste of Italy, Divino Enoteca, La Favorita, and Vittoria on George IV Bridge with a combined turnover in the region of £3m. Tony, who followed his parents into the business, has kept the Vittoria Group as a family business with his wife Angela, and sons Leandro, 21, and Alberto, 24, all involved. It’s now a third-generation Italian restaurant business with some 45 years under its belt. Says Tony, “We come from a background where it was very natural to follow our family into business. I’ve been involved since I was a youngster, and my sons have followed me. Their influence is already being felt in the business, and I am determined that when they take it over the business will be in its prime and not in decline. I can’t imagine anything worse than my boys saying ‘This is a rubbish business.” With that in mind the last few years has seen the Vittoria Group consolidate. Tony explains, “Over the recession we have not stopped investing. We refurbished all our restaurants over the period and invested in good people. There are always new people coming into the market, but we try and focus on our business, and what we do well.” He continues, “The business is ever changing, and competition is always growing. New places open all the time and they are all looking for a piece of the pie. I try not to worry. Go to any shopping centre and you will see the usual chain groups from Frankie and Benny to Nando’s. Naturally I admire what they have achieved, after all they were all started by owners too. They have just taken their businesses to a new level. I suppose I would love to grow my business to the same level and be worth gazillions, but I feel that I have been really lucky too.”
Tony although perhaps not the most ardent school pupil, has subsequently taken it upon himself to learn all he can about the hospitality industry. He explains, “I’ve been able to educate myself in hospitality. I’ve done a lot of reading and I’ve learned from all manner of people from my accountant to other people in the trade and I also invested in executive coaching. The greatest sports people from tennis players to golfers all have coaches, why shouldn’t we? It can be a lonely business being an owner.” He is also very aware that it is people that make his business. “I used to be very tactile with all my customers, we have a real culture of physical contact. But ideally I would like to get to the point when the business can be run without me doing that. I don’t want people to say, ‘It’s not like it was when Tony was here.’ As our business has grown it has become even more important to get the right staff and do things properly. We have an Executive Chef for the group, Spencer Wilson. When I was starting out I didn’t know what an executive chef was! And we also have our own Environmental Health Officer who looks after the health and hygiene at all our premises. “We have a Hospitality Manager in the shape of Chris Logan. It’s a new role, and it is effectively like having an executive chef, but on the service side. He organises classes for staff and encourages personal development. We have long-standing staff, and we offer appraisals and staff incentives. We also invite feedback from staff, and we do pay them well.” He continues, ‘I am certainly still the front person but these days I don’t feel like I have any stress at all. A lot of restaurateurs have too much to think about, and no clarity. Some people do see it as a stressful job, but I understand my business and have drilled down so that I understand it completely. I need to know everything about the business end. In the old days I worked through every important occasion, from the birth of my boys to other special occasions. I missed out on many things. Latterly I made made a choice that I want to enjoy certain things. I don’t go mad over one dish that is wrong. I don’t get involved in that detail. My job is to inspire. When you are in a good place it’s easy to manage well, and I am in a good place. I don’t like the feeling/atmosphere ‘Big boss on site today.’ I believe leadership is everything. It comes from the top down. If a leader is doing it correctly then staff will too. It rubs off. And it is all about DRAM JULY 2015 25
CLAN CROLLA communication. I’m always asking myself ‘Could our restaurants be better more profitable, better service?’ You never get to the end. “However it is an easy job when you know what you are doing. But there is no doubt it is a huge job involving administration skills, financial controls, regulation. Just this morning the pension auto-enrolment advice arrived – there is something new all the time. We can’t go back to the way things were, that’s past. Now we have to keep up to date with current legislation and drive our businesses forward using modern methods.” Tony continues, “I like to think we do things correctly. For instance we have people who come here to work from Italy – students – recently we had a business/economics Italian student come over – he would come to our meetings and he gave us a review of how he saw our business – it was all very positive. It gives me a great deal of satisfaction to see people getting on. For instance we had a waitress called Francesca, who had worked here for 8/9 years. We sent her on a wine trip
26 DRAM JULY 2015
WHEN PEOPLE COME TO EDINBURGH AND THINK OF A GOOD QUALITY ITALIAN I WOULD HOPE THEY WOULD THINK OF US. TONY CROLLA, THE VITTORIA GROUP
and afterwards she became very passionate about wine. She eventually become the Italian wine buyer for Harrods and now is a wine ambassador for a wine company and travels all over the world. That gives me a great deal of pleasure. Sometimes youngsters see hospitality as a means to an end but it can change their life. I’ll mentor a member of staff, sometimes all they need is a coach.” Tony feels that although much of the success of the group is because of the people, the fact that they embrace new technology also helps. He says, “I still see a lot of restaurants only doing staff rotas on paper, or on excel. We have a CRM system so that folk can directly enter their exact hours. So there is no confusion whether they have worked 44 hours but only been paid for 39. This system gives restaurant owners and staff a fair overview. It also does payroll, and contracts. We plan to roll it out as a business concern. Our managers also do rotas to budgets. One of the problems of the restaurant trade is that people think they are doing well, but they are looking at the money in the till and not managing costs.” He continues, “Sometimes we have a dilemma. People might say our wine is a bit expensive, but I always ask, ‘compared to who?’ Our lines are premium, it shouldn’t just be about price. We can’t give stuff away. I don’t want to compromise. It is easier to find cheap products and harder to find good ones. We invest in the quality of our food. Our customers are clever, they see cookery programmes, and they can go to Italy at the drop of a hat. In olden days folk didn’t know so much because they didn’t travel. They can also go to Lidl or Aldi and buy good Mozzarella, so they know what to expect. We are a mid-market brand, but we don’t want to be pulled down. So we will always offer, what I believe is good value for money, but at the same time a quality offering. When people come to Edinburgh and think of a good quality Italian I would hope they would think of us. We do a lot of marketing. Is it worth it? I wouldn’t like to imagine what it would be like if we didn’t market ourselves and did zero promotions. Visibility has to help. When you buy, it’s because you have heard about it.” Certainly there is no doubt about it The Vittoria Group is well represented in Edinburgh. Vittoria may still serve more people during the week than other restaurants in the group, but says Tony, “Taste of Italy is very busy. We were the right operator, with the right concept for that corner, even though others couldn’t make it work. Favorita, has just celebrated its 10th birthday, but was winning awards from day one, while Divino was a slow burner.” So what is next? Says Tony, “I could see myself opening a great Chinese, or a pub. After all the philosophy is the same. I also expect my sons to open their own sites. It comes to a point when it has nothing to do with money. We work hard and we have good discipline, I also know exactly how we are doing at all times.” Of that I have no doubt. The last question I asked was ‘What was the best bit of business advice you have ever been given?’ “Think before you speak”, says he. So now you know!
Congratulations La Favorita on your 10th birthday! It’s been a pleasure working with Tony and his family over the years and seeing the business develop. The takeaways have been a great success (the Primavera pizza is a favourite!) and the street food during Winter Wonderland and the Edinburgh Festival always makes us hungry for a slice. The family have all become friends and the team at Matthew Clark are looking forward to many more years working together. To find out more please call: 0141 429 0888 or visit www.matthewclark.co.uk for more information.
the experience matters
your experience matters
T H E I R C R A F T, OUR KNOWLEDGE, YO U R TA ST E We are proud to be Vittoria Group’s chosen wine partner. We look forward to the development of our Wine Ambassador Programme, as well as the results this will bring for the staff, Tony’s business and ultimately the customer experience.
We have chosen Enotria as our wine supplier because business is about relationships. They understand what we need for our customers, and
Italy is at the heart of our history as a business. Working with people that are passionate about wine and food allows us to demonstrate our heritage, and how we are still one of the UK’s best wine importers after 43 years in business. Our history gives us the tools to develop both our future and that of our partners.
in partnership with:
will help the team bring the wines to life.” - Tony Crolla
Contact us: Les Somerville - Director of Sales, Scotland t: 07771 878 720 e: l.somerville@enotria.co.uk w: www.enotria.co.uk Enotria House, 23 Cumberland Avenue, London NW10 7RX
DRAM JULY 2015 27
160 Woodlands Road, Glasgow G3 6LF
WEST ON THE CORNER
DESIGN FOCUS
J
ust over a year ago Petra Wetzel the dynamic German behind West Brewery was driving along with son Noah, 8, when he piped up “Mum we should put West on a corner site, and call it West on the Corner.” When that very same day Punch called Petra offering to lease her the former Halt site in Woodlands – coincidentally a corner site, Petra grabbed the opportunity. Today, West on the Corner, is open and Petra tells me, “it is already out performing our expectations.” Petra has negotiated a 25-year lease, and is free-of-tie. However the refurbishment of what was a old and dingy pub, even if people did call it a ‘Glasgow institution’ has not been without its detractors. Namely those who ran a Twitter campaign when she decided to put the old bar up for sale. But says Petra, “Some of these people obviously hadn’t been to the pub in years, and to be honest it had fallen into some state of disrepair.” Says Petra, ‘I came with my sales manager and we did a mystery visit. She was like ‘nooooo’. But I said, imagine it with big windows, a new kitchen and let’s get rid of that big bar.” She continues, ‘Punch had done a design but it wasn’t the sort of design that I wanted. I had just been in Germany and I had seen a bar I really liked, and I wanted to do something similar here.” First of all she ran the pub as a West pop-up bar, because planning took their time over granting her permission to alter the pub. She said, ‘They said my plans would destroy a Glasgow institution. A Glasgow institution it may have been, but it was
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BY SUSAN YOUNG losing money. In fact we took more on one of our first weekends that the pub normally did in a week.” Nine months later planning was granted and the pub shut in January for the refurbishment. First of all the pub was absolutely gutted. Says Petra, “We filled three skips with junk from the basement alone.” But the refurbishment wasn’t without its issues. Not least when they took the floor up they discovered the joists all needed replaced. However on a plus note, having removed a floor at the West Brewery in the Templeton Building, the floor boards were transported to West on the Corner. Says Petra, “The floor comes from the old Templeton Carpet building, and in fact the great grandson of the man who laid the floor in the Templeton building, actually relaid the floor here. It’s nice to think a bit of the east end is now ensconced in the west end.” She continues, ‘We had to spend money on the infrastructure of the building that no-one will ever see. We saved the good bits, and we used items like the stained glass and the original fire place. We just moved them.” The light and airy bar and restaurant is split into two areas – on the left is the slighty more casual dining area, with a substantial bar, while to the right is an area called ‘The Snug’, which boasts an open kitchen and booths separated from the kitchen by a large floor to ceiling wall divider. Petra comments, “I was lucky enough to find a builder, Scott Braidwood, who wasn’t like any builder I’ve worked with before.
He came up with ideas himself and had a real eye for design. For instance the wood, which I call Polish barn wood, we whitewashed. Scott had seen it like this in London – I thought it had a Scandinavian/German feel and really liked it. I also brought in Paula Murray of Supertonic. She sourced all the smaller items, and I really think she is a rising star. I think I had the dream team.” From the outside the brickwork has been stripped right back. There are two entrances one on Woodlands Road and the other on West End Park Street, with outside seating. While the large windows, framed in grey, let people see in and out. The reclaimed wooden floor and white washed timber, mixes with contemporary furniture which was made in Scotland. Says Petra, “Where possible I have used Scottish companies. For instance Glasgow furniture maker Derek Welsh made tables – in the old fashioned way. There is not a nail in them. While the Corian tops are all from Glen Cunningham at Surface Concepts. Corian is my new favourite material. We’ve used it on the bar and in the kitchen too.” Exposed stone walls, sit alongside newly plastered walls, while the red brick wall behind the bar is original. The bar, which is situated to the right as you come in from Woodlands Road, has mirrors behind the back bar, and rows of hanging glasses while there is also a tier of shelves made in brushed stainless steel which host the spirits. This gantry DRAM JULY 2015 29
has a ladder which can be used to reach the higher up shelves. Alongside the bar site stools – these were made in England, and are pretty heavy. They are made of wrought iron with wooden seats. While the foot bar is an old piece of scaffolding. The window seats are fixed – pale grey upholstery with the odd red button. Says Petra, “This is a quirky nod to the Brewery.” Another feature which takes its style credentials from the brewery are the toilets. Says Petra, “The Halt was known for having the worst toilets in Glasgow, so I really wanted to go to town on them.” The toilets have been tiled in red, and feature distressed wooden cubicle doors, crisp white sanitary ware, a large mirror and the disabled toilet features the same style. You get to the dining area through a doorway at the rear of the bar. There used to be a door here and a small office. This small space is now where the original fireplace is located, along with a till station, and a new stained glass window. This is also the defining line for dogs – beyond which they cannot go. Says Petra, “There is plenty of space for dogs in the bar, but it is an open kitchen and I would prefer not to have dogs in that area. But obviously they are very welcome here.” Her own dog, Heidi, a golden retriever has pride of place in the picture gallery which stretches along the back wall of the bar area. Alongside Amelia Earhart, an American aviation pioneer, (a heroine of Petra’s). The other pictures also include one of Petra 30 DRAM JULY 2015
and son Noah, and various other landmarks that are important to her. The pictures, in square white frames, against a grey wall, personalise the bar. Above the tables there are large industrial-looking hanging lights – with various size of shades. The lighting throughout is quite eclectic from oil lamps that flicker at night to anglepoise lights, and there are plenty of candles on the tables alongside glass milk bottles which have been used as vases. The restaurant also features stripped back walls, booths, particularly in the window area – the middle ones also benefit from doors which, should we have a summer, will open onto the street. Petra says, “When we did our first West, almost a decade ago, I’d never even been involved in a bar. But this time round I really researched it. I didn’t want it to look like the east end. I feel it has a sexy scandinavian/german feel. It certainly has all day appeal now as a cafe-bar and brasserie.” Now that West on the corner is up and running, there is no holding Petra back. She has two more projects in the pipeline. Says Petra, “I run on adrenaline, and I really love what I do. We are currently working on the expansion of the West Brewery, which is fantastic, and of a further two projects. But we won’t be replicating what we have done here. Although the West philosophy will prevail – great beer, good value food and excellent service.”
Supplying top quality meat to the public and catering industry for over 50 years.
“PROUD TO BE ASSOCIATED WITH WEST ON THE CORNER” T: 07836706667 / 01555 890335 WWW.SURFACECONCEPTS.CO.UK
Proud suppliers to WEST on the Corner. Good luck with your venture. Unit 8 Mossedge Ind Est. Linwood PA3 3HR Tel: 01505 322 957 1574 Dumbarton Rd. Glasgow G14 9DB 2344 Dumbarton Rd. Glasgow G14 0JX
“Proud suppliers of WEST on the Corner. We wish the venue every success in the future.” YOUR FRUIT & VEG PARTNER
www.seasonalproduce.co.uk Stance D3, Blochairn Road, Glasgow G21 2TU
T: 0844 871 6131
E: sales@seasonalproduce.co.uk DRAM JULY 2015 31
Supplier & installer of audio to Wolf + Water
Ward Steedsy Associates Ltd Suppliers and installers of Elite Professional, complete sound systems for all types of Licensed premise. From bars to the biggest nightclubs, design, planning to completion, every detail covered… For not a lot more!
steedsy@ward-steedsy.co.uk Tel: 07789 441 420
We are the sole official sales & hire partners in Scotland, for Funktion One
- Fo c u s e d o n S o n i c Q u a l i t y -
Central Produce Limited is a family run business supplying fresh produce, dairy and a selection of dried goods across the central belt of Scotland. Our business is based on quality and service.
CENTRAL PRODUCE LTD.
“We are proud to supply Wolf + Water. Good luck with your new venture!”
OUR TRADING NAME IS CENTRAL PRODUCE LIMITED OUR PHONE NUMBER IS 01259 212338 OUR EMAIL IS CENTRALPRODUCE@BTINTERNET.COM 32 DRAM JULY 2015
84 Commercial Street, Edinburgh EH6 6LX
WOLF + WATER DESIGN FOCUS
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olf & Water is the newest drinking den to grace The Shore in Edinburgh. Owner Kenny Waugh is following in the footsteps of his father Kenny Waugh Senior who used to own Festival Inns. The Shore in Leith may have served as the port of Edinburgh since 1329, but since 1996 when the Scottish Parliament opened its Victoria Quay offices at The Shore, the area has become a top dining and drinking destination in the city. Wolf & Water is in good company with Michelin star restaurant The Kitchin as a next door neighbour. The site was previously home to cocktail bar Bond No.9, which was a popular after work drinking spot with workers from the surrounding offices. Kenny acquired the lease of the venue in April of this year and in under a month has transformed the space into a laid-back drinking lair. There is no hidden reason behind the bars name, other than acknowledging the location by the water and liking the roll off the tongue alliteration of Wolf & Water. Says Kenny, “I liked the thought of having an animal as the name of the bar and what’s better than the wolf? It’s such an iconic animal. I had over 100
BY YASMINE GIBB different names when I started but Wolf & Water just had a certain ring to it.” From the outside, Wolf & Water is mysterious and it’s hard to judge what will greet you once you step off the cobbled streets of The Shore. The bar is housed in a modern building on Commercial St, with only the neon wolf sign hanging outside inviting you in. The sign is a striking geometric image which features throughout the venue and gives the new bar a strong sense of identity Inside lies a spacious wooden wonderland, like the treehouse we all dreamed of as a child. It is dark and undeniably cool with only the neon signs providing any source of colour. In the run up to opening, Kenny looked at the interiors of a number of bars in major cities including London and New York before finally deciding that he liked the simplicity and minimalism of Scandinavian design. The structural wooden beams inherited from the building have been embraced, plunging through the middle of some of the bar tables, giving the impression that they have been added specifically for this venue. Lighting is minimal- dimmed to the right level so you can still read the menu, but dark enough if you want to escape from the DRAM JULY 2015 33
Scottish weather and enjoy a drink from the varied selection of cocktails and draught beers. The seating in the bar is varied with large booths and communal high bar stools making the venue an ideal drinking spot for larger groups. By the windows at the front of the bar, the booths are upholstered with black leather chesterfield seating and are roomy enough for up to eight people. Kenny explains, “There was no fixed seating in Bond No.9 so that was the first thing we added. We wanted to make use of the windows at the front and making sure the bar was comfortable was definitely one of our main focuses.” All of the walls inside have been stripped back, to reveal rough stonework with one feature wall featuring dark wooden cladding, almost like the inside of a garden shed. A cryptic neon green sign reading “The Boy Who Cried Wolf” hangs on the wall at the back of the venue, beside the entrance to the beer garden. Outside, the beer garden sits beside a small water display on the docks of The Shore. Benches made from the same heavy reinforced wood as the tables inside provide seating for around 34 DRAM JULY 2015
40 covers and an outside bar has been set up for when the sun is shining to save customers from having to ever shy away from its rays. At the back of the venue lies a sizeable south facing glass conservatory. During the day, the space is bathed in natural light with candles providing a romantic atmosphere in the evenings. The back wall of the conservatory is stripped right back to reveal the natural stonework of the building and unique seating is provided where the stonework has been chipped away to provide seats within the wall. Wolf like fur throws cover all of the seats giving the venue a little feminine touch. Kenny explains, “My girlfriend obviously had to put her stamp on it and we are definitely going to be adding more. Customers have been loving the fur.” Whether you want to gather your wolf pack to enjoy an alcoholic slush puppy in the beer garden or nurse your hangover in a dark corner with brunch served until 4pm, Wolf & Water has a spot for everyone. And as Kenny says, “If we’ve already got regulars after only being opened for a few weeks, then we are definitely doing something right!”
67 Kilmarnock Road, Shawlands, Glasgow G41 3YR
BLACK DOVE
DESIGN FOCUS
C
hef Chris Rouse has opened his first restaurant in the south side of Glasgow called Black Dove. Situated in Shawlands, Black Dove is nestled amongst numerous cafes, bars and restaurants and was formerly home to Italian restaurant Bellini’s. The refurbishment is very much of the moment with a minimalist black, grey and white colour scheme. Its high ceilings, exposed stonework and traditional oak panelling resemble the interiors of a renovated loft. A chandelier constructed from wine glasses and shiny silver steelwork makes the bar a star attraction while the mirrors on the ground level create the illusion of a bigger space and add to the glamorous nature of the interiors. The seating in the 62 cover restaurant is all fresh black leather in the form of individual seats and long rows of benches and to add a personalised touch, the Black Dove logo has been wood-burned onto each of the traditional oak tables in the restaurant. In recent years, the south side of Glasgow has been slightly abandoned compared to other parts of the city but Chris believes that Black Dove, along with the other recently opened bars and restaurants, can help put Shawlands back on the map. Chris was formerly Head Chef at Celino’s in Dennistoun.
Central Scotland’s premier supplier of fresh fish and poultry Best wishes to Chris and the team in your new venture. 184 - 200 Howard Street Glasgow G1 4HW T: 0141 552 4368 F: 0141 552 4731 E: fish@bernardcorrigan.com
www.bernardcorrigan.com DRAM JULY 2015 35
35 Hope Street, Glasgow G2 6AE
LA LANTERNA “Urban Grocer is proud to be the supplier to La Lanterna and offer congratulations on the new look” Supplying fruit and vegetables that make the difference to a discerning palate! Stance F4 & 5, The Fruit Market, Glasgow G21 2TY
T: 0141 552 6451 peter@urbangrocer.co.uk
DESIGN FOCUS
L Proud to be associated with La Lanterna. Wishing the team great success for the future. PR Interiors 57 Colvilles Place | Kelvin Industrial Estate | East Kilbride G75 0PZ T: 01355 233377 E: info@printeriors.com www.printeriors.com 36 DRAM JULY 2015
a Lanterna on Glasgow’s Hope Street has just reopened after a month-long refurbishment. The restaurant, arguably Glasgow’s longest standing Italian family business having been opened by the Martinolli family in 1970, is now run by Head Chef Luca Conreno, and Restaurant Manager Christopher Martinolli. The duo took the business over from Christopher’s father in 1998. Situated in a prime location, across from Central Station, the entrance leads you down a staircase filled with old Italian paintings and numerous antique mirrors. It’s like walking into an old family home, much like the atmosphere of the rest of the restaurant. The refurbishment, although understated, has given the restaurant a new lease of life without removing its vibrant character. Christopher and Luca stressed that they did not want to alienate the generations of customers that have been visiting the restaurant week in week out. Says Christopher, “We couldn’t change it completely but the restaurant scene in Glasgow has progressed a lot in recent years and we had to keep up with the pace.” The front door has been repositioned. Now customers enter into the bar and reception area which has been fitted with comfy booths and tables. This provides the restaurant with an additional 28 covers.
BY YASMINE GIBB The dark maroon colour scheme has been replaced with lighter motivated by the new space too. He explains, “For all of us pastel tones of olive green and light cream, giving the space a it’s been a huge push forward and I feel more enthusiastic to bright and fresh feel. The walls beside the new booths are lined experiment with the dishes. All the staff are really passionate with tiles sourced from Italy which complement the new colour and proud to be working here which really shines through to the scheme beautifully. customers.” The restructure has provided the La Lanterna will not be serving restaurant with a more spacious pizzas. Says Luca, “In Italy, we dining and drinking space. All have ristorantes and pizzerias. of the construction work was Ristorantes serve pasta and carried out by Mark Brannigan at pizzerias serve pizza. At La Lanterna JBC. Christopher could not thank we want do it the proper traditional enough. He says, “This is the only Italian way!” refurbishment we’ve ever done and The seating in the main restaurant Mark went above and beyond our area hasn’t changed, much to the expectations.” delight of La Lanterna’s regular The bar has been expanded, giving customers. Says Christopher, “The the staff more room to experiment look of relief on their faces when with La Lanterna’s new cocktail they realised that their favourite menu. While the renovations were table for 20 odd years was still Chef Luca Conreno with GM Christopher Martinolli ongoing all of the staff were put there!” through their paces with a cocktail Dark oak panelling on the walls has mixology course. Lights and mirrors have also been added to been replaced with a lighter pebble grey wood which adds to the the bar, modernising it and making it more of a star attraction. modern look. The walls of the main seating area are covered in It’s not only the front of house staff who have benefited from paintings of scenes of various Italian cities and hand sketches the renovations, but also the kitchen team. They have been from Italian artists, all collected from Italy over the years. DRAM JULY 2015 37
You are never short of things to catch your eye, whether it be a picturesque Florence scene or the signed AC Milan football shirt of Brazilian superstar Kaka. Says Christopher, “Some of our family told us to get rid of the shirt and the Italian flag, but we couldn’t bear to see them go. They’re part of the character of La Lanterna and always a bit of a talking point.” The renovation was the first major interior project for Christopher and Luca so it is understandable that the business partners had some reservations. Despite the renovation plans being in place for over a year Christopher experienced cold feet in the weeks prior to the work beginning. He explains, “We’d never been so busy as the day we closed the doors to start the work. I kept thinking, why fix something that’s not broken? But we had to go ahead with it.” 38 DRAM JULY 2015
And has it paid off? “Certainly,” says Christopher, “It’s been amazing, everyone is so happy with it. Our loyal customers love it and we’ve also seen a lot of new younger customers come in too, as we promoted the refurbishment a lot on social media.” The extra footfall may also be due to Luca’s new found fame. His charismatic charm has seen him become a regular guest on STV Glasgow’s riverside show showcasing his cooking skills. There is a certain warmth that comes with the La Lanterna experience. It’s not flashy or grand. It’s homely and cosy, the staff all buzz around each other, chattering in Italian like a big family all working in sync. The refurbishment has brought a bright, comfortable restaurant to sit back and enjoy a genuine Italian experience, from the moment you’re greeted until you walk out the door and everyone is shouting ‘Ciao!’
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BURGER BOULEVARD BY EMMA MYKYTYN & YASMINE GIBB
T
here has undoubtedly been a craze for American food swooping throughout Scotland with burgers taking the main stage. You only have to take a walk down St Vincent Street in Glasgow, which has been given the name ‘Burger Boulevard’, to see that the chains are also sliding in for some action. But has the burger bubble burst? Long gone are the days when a burger was chosen because it came with a free beer or as a quick ‘grab and go’ snack. A recent Mintel report put the value of the UK burger market at £2.75bn and this is mainly due to the rise in quality burger restaurants. Helena Childe, senior food service analyst at Mintel commented, “The growth in ‘better burger’ concepts in particular is largely reflective of higher consumer expectations, with ongoing demands for fresh, ‘real’ food.” Consumers are starting to turn their backs on the fast-food burger outlets and McDonalds are feeling the effect of the quality burger market rising. The chain announced last month that it was closing more than 700 locations world wide due to an increase in competition and 2014 was one of the worst years for the company with profits dropping 15%. Fast food gourmet burger chains are moving in fast with a number of American franchises like Five Guys and Byrons making their way into Scotland. Rab Meliani, manager of Five Guys in Glasgow says, “People come to us because they know the patty’s are quality and the service is quick. All our meat is grain fed and prepared freshly each day. The independent burger outlets aren’t our competition- they are our neighbours. It’s two different experiences- we are a fast food outlet and these places are offering a full dining experience.” Butchers have also seen a rise in demand for quality locally sourced meat. James Allan, Manager at GH Davidson Butchers said, “People are willing to pay extra for quality meat as you can certainly tell the difference. There will always be a demand for burgers and if outlets keep using quality meats, consumers will keep returning.” Despite the rise of the gourmet burger chains, Scotland’s independent burger outlets appear to be thriving. Bread Meats Bread in Glasgow opened in 2013 and is currently finalising plans for a second outlet in the city. General Manager, Yllu Dushi commented, “We were a little concerned when the big guys decided to set up shop on our doorstep, however since they have arrived we have seen our sales rocket.” And Ylli is not the only one that feels this way. Adam Hussain, owner of Steak, Cattle & Roll in Glasgow, is also planning to open another restaurant in the city. Says Adam, “I always welcome good competition, especially from independent operators. It can only be good for Glasgow and it keeps us on our toes. There’s no need for negativity when a new burger joint opens- it was any other cuisine, we would not see the same response.”
40 DRAM JULY 2015
Burgers can be hugely profitable for a business with the average outlet expecting to make a 65-74% profit on each burger sale. The Butchershop Bar and Grill in Glasgow doesn’t buy in meat specifically for burgers with each of their patty’s being made from the trimmings of the rump steaks. Says Head Chef John Molloy, “Our burgers are simple - 35 day aged rump, onions and some salt letting the quality of the meat shine through. I think it may get to the point with burgers, that if places aren’t using the best meat then no-one will come to you.” James Lees runs food blog James vs Burger which reviewed numerous of the burger sensations appearing on menus over Scotland however, his last burger article was in February of this year. Has even the burger guru had enough? He said, “There will always be place for a good burger but there was a point where there was a new burger place every week and it was getting too much. The good independent burger places do their thing very well but sometimes I think we should maybe just leave it to them. It would be great to see more healthy places opening in Scotland.” American burger chain Shake Shack has tried making the burger a healthy option and has mastered its recipes so no menu choice exceeds 1000 calories. This new revelation has seen profits soar for the company with consumers continually searching for food which delivers maximum flavour without adding the extra pounds. It appears that the burger trend is here to stay and consumers are constantly looking for the newest flavour innovations and talking points. Speciality breads is a distributor of freshly frozen breads and sales of their high quality brioche and hot dog buns have risen 40% in the last two years. Managing Director, Peter Millen said that there is no sign of this slowing down. He commented, “Now consumers want the biggest and best and will pay for it. I am still seeing new and innovative ways of presenting, making and serving burgers so I still think there is room for growth. With slider burgers now becoming popular starters or even bar snacks, I don’t think the craze will go away soon as I feel there is a lot of innovation to come. ” Joanne Soe Lundholm is the Director of the Frontier restaurant in Edinburgh which is constantly working on new flavour concepts. She commented, “You’d think it was a simple enough thing to perfect but trust me... it absolutely isn’t. We have spent the last year perfecting our burgers and continue to do so. I think it’s true to say that it really is a bit of a science.” With the help of exciting innovations and fresh concepts, maybe burgers will hold their place within the dining out scene and as James Lees said, “There will always be a place for a good burger.”
MAKING BURGERS BETTER
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SUE SAYS
W
ell done to the Mortimer family (Cover pic). The charity that they established in memory of Donna Mortimer Bannatyne, hosted its annual ball last month, and raised a massive £150K for the Kilbryde Hospice. The ball took place on the 4th anniversary of Donna’s death and it was a sellout. There were many familiar faces from trade. See roundup for the rest of the pics.
that the camionette had been moved and she waited and waited in the second location! Just as well it wasn’t me!! They should have gone to Edinburgh which doesn’t have the same bye-law and that could have been easily checked.
I spent an entertaining afternoon with Alex Nicol of Spencerfield Spirits (Edinburgh Gin) recently (there will be a piece in the next issue). We had lunch at Kyloe, which is located above his Edinburgh Gin Distillery. We weren’t imbibing gin, but we did manage to touch on just about every aspect of the industry from marketing to sales. He started out at Long John, and as some of you may know I used to be the PR consultant for them, so we knew loads of the same people. Just as well it was lunch, it could have got messy!
You know when you are getting old when you are nearly old enough to be the mum of the new owner of Gleneagles Hotel. Sharan Parsricha is only 34!
I see that Beringer Vineyards in California are pioneering a try before you buy scheme where consumers can sample three of its wines via “taste strips” - containing the flavours found in Beringer Chardonnay, Cabernet Sauvignon and White Zinfandel. The strips will be available at self-service “taste stations”. When I saw that I thought ‘great idea’ and then I read on... the sealed packets contain plastic strips coated with (wait for it) non-alcoholic flavouring matching that of each of the three wines. If the strips don’t have alcohol how can they reflect the true taste of the wine... I can’t imagine that is going to be a winner! How about this for a great idea. Once a month The Hilton Hotel in Glasgow, gathers all the staff – from concierge to waiter, who have had a birthday in the month and treats them all to lunch in its retaurant to celebrate. Isn’t that great. The judging of the Scottish Bar and Pub Awards is set to kick off shortly. We have had a record entry with more than 3,000 people nominating their favourite pubs across the categories. So I am getting into judging mode which is driving all my friends bananas. I’ve been told to sit with my back to the bar! Grey Goose brought its camionette to Glasgow last month. A good idea in theory but in practise a bit of a disaster. For a start the PR company obviously didn’t check out Glasgow’s licensing regulations so they found they couldn’t park it in the original location and serve free alcohol (outside The Herald’s office) they also couldn’t do it in the No 2 location (at the Premier Inn) although they did eventually find a parking spot near Finnieston (I’m not sure that was legal either!). What a waste of time and money and a totally failed PR exercise. My soggy journalist (it was raining) was raging... because they actually forgot to inform her
Congrats to Scott McKenzie, he has moved from Proximo to Eden.Mill Distillery and Brewery as National Sales Manager.
And finally I’m delighted to say that pooches are now being allowed entry to my local The Kings Arms. Jock the terrier (pictured above) may have been the first one across the threshold but I’m sure there have been lots of others since. My two have yet to enjoy the experience!
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ROUND UP
COVER STORY: THE MORTIMER FAMILY
Congrats to the Tennent’s Marketing team (below). In the same the same week that they launched the app to dump your girlfriend (binder) which has certainly had a lot of press coverage (next up bindim), they picked up the award Marketing Team of the Year at the Marketing Society annual awards. The team also won Digital and Public Relations awards alongside their respective agencies on each campaign, Bright Signals and Wire Media. Good news for the team especially as their new boss Alastair Campbell has a marketing background! Meanwhile The Famous Grouse won for Best International Marketing and Drygate Brewing Company & D8 won the Design award.
The Famous Grouse team
Drygate Brewing Company and D8
The Donna MortimerBallantyne Ball raised £150K. Guests at the event included Walter Smith, John Gilligan and Lord Haughey who compered the auction. Also pictured Michael and Michelle Bergson and John Sharkey and Laurie Nicol.
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 Lucy McGovern, Vicky Corrieri, Robert McManus, Cherenay Strand • Production Gareth Neil • Admin Cheryl Cook 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 JULY 2015
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