DRAM 300 August 2015 by DRAM Scotland

PROUD PARTNER OF THE EDINBURGH INTERNATIONAL FESTIVAL 2015

Russian Standard Vodka Hub Sessions – an exciting programme of contemporary music throughout August Aug 8-9 - Chambers – Chilly Gonzales/Kaiser Quartett

Join us at the The Hub, Edinburgh’s Festival Centre, to try a delicious Russian Mule cocktail.

Aug 10 - Robert Glasper Trio Aug 13 - All Rise – A Joyful Elegy For Fats Waller – Jason Moran Aug 14 -15 - From Scotland with Love – King Creosote Aug 18-20 - Anna Calvi and Heritage Orchestra Aug 22 - Magnetic Rose – Oneohtrix Point Never Aug 27 - Alexi Murdoch Aug 28 - Wave Movements Aug 29 - Sufjan Steven’s “Round-Up” – Yarn/Wire

RUSSIAN STANDARD VODKA WILL ALSO SPONSOR THE HIGHLY ANTICIPATED FFS (FRANZ FERDINAND AND SPARKS) CONCERT ON 24 AUGUST.

Crafted from the finest Russian winter wheat, the purest glacial water from Lake Ladoga and distilled 200 times in our state of the art distillery in the heart of St Petersburg.

THIS IS VODKA AS IT SHOULD BE DRINKAWARE.CO.UK for the facts

DISCOVER MORE AT VODKA.COM

www.facebook.com/russianstandardvodka

www.eif.co.uk

DRINKS RETAILING AND MARKETING

WELCOME

ur awards finalists are revealed for most of our award categories this month although our Mixxit apprentices won’t be unveiled until the awards night. See who has reached the finals starting on page 23. Unfortunately tickets are now sold out for our event on 11th August, but not to worry there will be video coverage of the event on YouTube by this time next month. I visited Broughty Ferry to catch up with Jeff Stewart. He is celebrating 50 years in the trade. I wish he would write a book with all his stories. See the licensee interview on page 30. Our drinks feature is all around wine this issue - I hope you are finding our new format more interesting. Let me know what you think. This month we also celebrate our 300th issue - which caught us on the hop. It seems just yesterday we were celebrating the 250th issue. How time flies! To celebrate I looked out some photographs from old award ceremonies - thought it was appropriate. See who you recognise on pages 20 and 21. Susan Young Editor susan@mediaworldltd.com

CONTENTS August

FEATURES

15 23 30 36

/dram.scotland

WINE: AN OVERVIEW

Arm yourself with all the facts and figures about the wine industry in Scotland.

SCOTTISH BAR & PUB AWARDS 2015 The finalists unveiled. Are you on the list?

LICENSEE INTERVIEW

Susan Young chats with Jeff Stewart about his 50 years in the trade.

DESIGN FOCUS

Innis & Gunn’s, The Beer Kitchen, on Edinburgh’s Lothian Road.

REGULARS

04 09

@dramscotland

2015

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 AUGUST 2015 3

Maryhill unlocks new venue to the public

he Lockhouse Bar and Restaurant in Glasgow opened its doors on 11th July. The new bar, at 1397 Maryhill Road, was formerly the Elephant & Bugle and is now being leased out by Iona to Antonine Ltd. Owner and General Manager, Steven Beattie, says, “We wanted to bring the ‘west end’ to Maryhill Road. There is a massive gap in the market and the demographic of the area is different from what it used to be.” The £200k development now has an upstairs restaurant area which can accommodate 70 seaters and a downstairs bar which can host 50. The addition of modern silver bar tops, Chesterfield inspired leather curved booths and the bursts of grey on the walls are reminiscent of a typical New York style grill. The stairway to the dining area is accompanied with black and white photographs on the walls of famous Glasgow landmarks and locals, including a portrait of Maryhill-born Trainspotting star Robert Carlisle. Steven continues, “The Lockhouse will be offering live music and cabaret shows as well as other different nights as we want to aim at a huge range of clientele.”

Have you heard? The Shilling Group has refurbished and re-opened Harry’s Bar, as Harry’s Bar & Grill, in Edinburgh’s West End. The bar, at Randolph Place, re-opened at the end of July boasting a new-look restaurant and bar. More next month.

New Clutha opens A new Clutha Bar has opened 20 months after a helicopter crashed into the original pub killing ten people. The new Clutha has been built where the old smoking area was while the interior of the old pub remains sealed off. First Minister Nicola Sturgeon attended the opening as well as families of the victims, survivors and the emergency services. The First Minister said at the opening, “People lost their lives in that tragic accident, people sustained injuries, families had their lives changed forever, so it’s a night of celebrating the fact that this pub is moving on into the future, but also remembering the people who lost their lives here.” The new bar, owned by Alan Crossan, features exposed stone work and is much lighter than the former pub. It also boasts a huge mural of famous people including Stan Laurel and Billy Connelly.

Dive bars make their mark, east and west In the space of two months two ‘Dive’ bars have opened, the Panther Milk Bar in Glasgow and the newly-opened Hoot the Redeemer (pictured) in Edinburgh. The trend, which has made its way over from the States, hit London first then Scotland, and the bars are loosely decribed as “well-worn and unglamorous”. The Panther Milk Bar, which only opens on Friday and Saturday nights from 9pm – midnight, is situated at the back of Tabac 4 DRAM AUGUST 2015

on Mitchell Lane, in Glasgow, in an old ‘lift area’. Run by ‘Crafty’ aka Paul Crawford. The bar has a speciality drink in the shape of Panther Milk – a concoction of condensed milk, gin, rum, Cointreau, peppermint and cinnamon, which is served in a bottle, costing £20, and designed to be shared. Meanwhile Iain McPherson, of Panda & Sons, has opened his second bar Hoot the Redeemer in Hanover Street. As well as offering customers alcoholic slushies, beers and cocktails, the basement bar also boasts various fairground attractions from a DJ Punch and Judy Box to a fortune telling machine. The bar is also offering its own icecream to eat in or take away. It has been described as a “1950’s style New Orleans place with a bit of funfair thrown in.

NEWS

WWW.DRAMSCOTLAND.CO.UK

The Village Glasgow launches The newest hotel in the Village Urban Resort portfolio, The Village Glasgow, has opened. This brings the number of hotels in Scotland to three. The new hotel across from the BBC at Pacific Quay, follows the same design features as Edinburgh and Aberdeen, and looks from the outside like a huge, black, shiny box, but inside it is spacious, light airy, with lots of quirky features. A restaurant with 160-covers, The Verve Grill, is complimented by a stylish bar, and comfortable meeting area, as well as a Costa coffee shop, meeting rooms and a large function suite are all situated on the ground floor. The hotel also boasts a large leisure facility with a 20m pool, huge gym, and studios as well as a Viva Urban Spa and of course 120 bedrooms. Jamie Stevens, is the General manager, of the new hotel which cost £26m.

Bar Soba moves into Merchant City A new Bar Soba has opened in Glasgow’s Merchant City on the site of the former Chophouse. Owner Bradley Stevens’ new endeavour coincides with the 15th anniversary of the opening of Bar Soba’s first site in Glasgow’s Mitchell Lane. The Merchant City venue marks the third in Glasgow and fourth in Scotland. Zico Iqbal, Operations Manager at Bar Soba, told DRAM that the new multi-level venue underwent a £500,000 refurbishment. The new Bar Soba features a balcony area that overlooks Merchant Square, a main restaurant, two cocktail bars and a live DJ booth. The Merchant City spot seats 220 covers and the interior is fully decked out in Soba’s signature urban Oriental style.

Tony Singh will be launching his new pop-up restaurant in Edinburgh’s Metro Brasserie at the Apex International Hotel throughout August this year. His new venture will coincide with the Edinburgh fringe as the lauded chef hopes to bring an eclectic fusion of cuisine to this year’s festival. Said Tony, “I can’t wait to get my teeth stuck into this project, back behind a stove and in the heart of Edinburgh. It’s going to be brilliant to use the best of Scottish and British produce, in a mash up of styles and flavours from all the places around the world I have been lucky enough to munch in. The street food menu is dead simple and really tasty... like me, its a cheeky mash-up of cultures and experiences!”

n.b. bar & hotel

Tony Singh to launch new pop up Fringe restaurant

CRERAR Hotels opened phase one of its GoGlasgow Urban Hotel on Paisley Road West. The 117-bedroom hotel is situated on the former Swallow Hotel site, which Crerar bought from the administrators. The hotel’s bedrooms have been refurbished, and an 80-cover GoGrill has opened alongside a new bar. Next Spring will see work start on phase two of the development which will include a meeting space for 250 as well as a spa and treatment rooms.

A Côte Brasserie venue has opened in Glasgow’s city centre on West Nile Street. This is the first Scottish branch for the restaurant chain. The Côte Brasserie restaurant group already has several successful units south of the border with plans of a second Scottish operation already in the pipeline. Evoking a modern take on classic Parisian bistros, the menu offers a range of French delicacies and fine wines to choose from. Bar Brig is one of the latest bars to open on Leith Walk. The new bar, formerly Bar Seinne has now moved completely away from its old look as an ‘old man’s boozer’ The bar now features a shabby chic look, whisky barrel tables and a broadway style sign. It also offers a range of wine and bubbles, street food bites and seasonal cocktail offerings. The next move is to transform the basement into a new live music venue. DRAM AUGUST 2015 5

For Scotland’s Best-selling ale and an unbeatable range of craft-brewed beers…

Shouldn’t you be talking to Belhaven? Belhaven Best is Scotland’s best-loved Best, with 35% market share of keg ales* We also sell all other brands your customers want to see within beers, wines, spirits and minerals ● Award winning Belhaven Black and an unrivalled range of cask and craft beers means there’s a Belhaven beer to suit every bar ●

●

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

Best Talk to Belhaven... Call 0845 6075325 *Source: CGA

NEWS Isle of Arran Distillers has reported record results in its latest annual accounts. The figures to the end of 2014 reveal that turnover rose by 21% and net profit increased by 51% – the best performance posted since the business started in 1995. Success is being driven by brand sales that are ahead by 25%. Managing director, Euan Mitchell, is delighted with the year-end results, saying, “In a challenging period for Scotch whisky our continued growth is testament to a focus on quality and a clear strategy well executed. “Some people believe when the big companies in the industry sneeze we all catch a cold but this is not our experience. Interest in smaller, independent brands such as ours is surging and we are not even scratching the surface in global terms.”

New SPFL Fixtures on Sky Sports

Sky Sports have announced a further seven SPFL fixtures that have been selected for live coverage, which includes Scottish Premiership champions Celtic shown live a further two times between August and November. Also included in Sky’s SPFL offering will be the Dundee derby on August 11, Rangers v Hibernian on August 23 and the reverse fixture between the two Scottish Championship sides. Pubs will also be able to screen the top two from last year’s Scottish Premiership - Celtic and Aberdeen – who meet twice, with the first clash coming at Pittodrie on August 12. The fixtures added to Sky’s SPFL coverage include: Dundee Utd v Dundee, Tuesday 11 August, 7.45pm; Rangers v Hibernian, Sunday 23 August, 12.30pm; Aberdeen v Celtic, Saturday 12 August, 12.30pm; Hearts v Aberdeen; Sunday 20 September, 12.45pm.

Scottish food and drink review The Scottish Government has been given the green light for a review to further develop Scotland’s reputation as ‘the best in the world to run food and drink businesses’. The review will be led by industry body Scotland Food & Drink. Dennis Overton, Scotland Food & Drink’s Vice Chairman, said, “The Scottish food and drink sector is one of the country’s great success stories and is on track to reach the target of £16.5bn by 2017. However, we are ambitious still. There is tremendous opportunity to improve further the collaboration already in place.” Richard Lochhead MSP, Cabinet Secretary for Environment, Food & Rural Affairs, said, “In our Year of Food and Drink, I have challenged Scotland Food & Drink to explore options to help companies within the sector reap the

benefits of joint working, and maximising their links to boost growth in the industry. By working more effectively together and building on our strengths, we will be able to seize upon the even greater success that is within our grasp as Scotland journeys towards becoming a Good Food Nation.” Ministers will be presented with a report of recommendations for further collaboration in the food and drink sector in Scotland by November 2015. Further commenting on the review, Mr. Overton said: “I’d ask anyone with views on how to take the food and drink sector to even greater successes to share them with the group by the end of August.” Submissions and ideas to be considered as part of this review can be sent to Ewan.Scott2@scotland.gsi.gov. uk by 31 August 2015.

n.b. company news

Independent spirit takes Arran further

Costley & Costley has had an encouraging 2014 with a £2.07m pre-tax loss in 2013, being converted to a pre-tax profit of £189,347 for the 2014 year. The accounts for the year to September 2014, showed that operating profits rose 59% to £545,085 up from £342,708 the previous year while it boasted an increase of 12% in revenues to £9.5m. The company said its 2013 reports were “skewed by the effects of insurance receipts” due to a fire at Souter Johnnie’s Inn in 2012 and also due to some properties being re-valued. However in 2014, it managed to cut debts by £550,000 and “successfully concluded negotiations to renew long term facilities.” JD Wetherspoons (JDW) has released its pre-close statement for the financial year up to 26 July 2015. Reports indicate that the full year profit is unlikely to be higher than last financial year’s figure of £79.4m. The operating margin in the 11 weeks to 12 July 2015 was 7.0%, compared with 8.3% in the same 11 weeks last year. The company has recently opened 26 new pubs and disposed of six since the start of the financial year. There are nine new bars under development and plans of opening around 30 venues within the current financial year. JDW also recently announced that they intend to sell 20 pubs which no longer fit the company’s requirements. Signature Pubs, owned by Nic Wood, has had a successful year with the latest set of accounts for the business showing pre-tax profits increasing to £822,357 in the year to 31 October 2014, a three-fold increase on the previous year. Turnover also nearly doubled coming in at £7.2m. Signature Pubs own Edinburgh estate includes The Rutland Hotel, The Huxley, Element and the Black Bull. Meanwhile brother Garreth’s company, the Speratus Group, made a pretax profit of £37,970 in the year down from £323,568 in the prior year. Turnover rose to £4m to £3.6m. It includes the Boozy Cow, the Illicit Still, Nox and Paramount in Aberdeen and Boozy Cow and 99 Hanover St, in Edinburgh. Both brothers are directors of each others companies. DRAM AUGUST 2015 7

# T A K E T H A T T I M E

PERFECT FOR ALL, TA I LO R E D TO T H E I N D I V I D U A L . Form and function working in perfect harmony delivering barista coffee at the touch of a button.

Discover more at myjura.tv

GIGA X3

IMPRESSA XJ9

PRECISION

PERFORMANCE

PERFECTION

BRAND NEWS

ALL THE L ATEST BRAND NEWS

Whisky Glengoyne Announces Bentley Glasgow Partnership Danielle Murphy, Business Development Manager for Ian Macleod Distillers thought she had struck gold when a Bentley arrived... no it was not her new company car, but the launch of a new partnership between Glengoyne Highland Single Malt Scotch Whisky and Bentley Glasgow, part of Park’s Motor Group. The relationship will see Bentley customers being offered a number of special Glengoyne privileges, the highlight of which being a quarterly distillery visit. Four times a year, a group of Bentley owners will be chauffeured to Glengoyne Distillery in top of the range, luxury Bentley Mulsannes. They will then enjoy a VIP bespoke tour, named after the flagship of the Bentley range. The ‘Mulsanne Masterclass’ will include a tutored tasting of a range of Glengoyne’s award-winning malts, including the prestigious 25 Year Old. Now there is a new whisky bearing the name The Macallan; Macallan Rare Cask. Rare Cask has been crafted by Master Whisky Maker, Bob Dalgarno, from a small proportion of maturing casks at The Macallan distillery. Rare Cask is truly rare. This rarity comes from the fact that some of the casks used in the creation of this whisky will never be used again. Says Bob Dalgarno, “Rare Cask is about firstly identifying a selection of casks which can truly be called rare. Each of the cask styles result in different character, so each imparts their own distinct influence on the final whisky.”

West Cork Distillers, has launched an Irish whiskey inspired by and developed in conjunction with internationally acclaimed band, The Pogues. The whiskey is a blend of grain and 50% single malt Irish whiskey making it Ireland’s highest malt-containing blended Irish whiskey. John O’Connell, co-founder of West Cork Distillers said, “We wanted to create an Irish whiskey with global appeal, which isn’t without its challenges. The Pogues offer a perfect partnership as they share many of the same values as our company such as an independent spirit, a slightly unorthodox approach and a commitment to quality, as well as success on the international stage.” West Cork Distillers has appointed Halewood International to take the brand to market in the UK.

Berry Bros. & Rudd Spirits has launched Vintage Reserve from awardwinning Speyside distillery, The Glenrothes into the UK market. Malt Master, Gordon Motion has hand-selected the very finest casks to create the Vintage Reserve, using character and flavour as his guide, not a pre-determined age. Gordon Motion’s flavour notes appear on the front label: “Mellow, soft fruits, citrus and honey.” The Glenrothes Vintage Reserve comes in at 40% ABV available through Gordon & MacPhail.

The Famous Grouse Mellow Gold rocks up A new premium expression of The Famous Grouse, The Famous Grouse Mellow Gold, with an abv of 40%, is now available. The Famous Grouse Mellow Gold has been carefully crafted by Master Blender Gordon Motion to deliver a subtly sweeter, mellow flavour. The launch of the new expression is part of an ambitious redevelopment plan that will bring significant changes to the extended family range, including the new pack of the parent brand The Famous Grouse, featuring a new label design that echoes the brands roots but with a more contemporary twist. Combined with a new look bottle shape, a more premium closure and metallised paper, the finished pack will deliver real standout for the brand.

Benriach wins ten medals at IWSC 2015 The BenRiach Distillery Company has won 10 medals, including two Gold and four Silver Outstanding, across its three brands at this year’s International Wine and Spirits Competition. The Edinburgh-based company was again shortlisted for the 2015 UK Spirits Producer award. The company’s awards include a Gold Medal for GlenDronach 12YO and Glenglassaugh 30YO Silver Outstanding Medal for BenRiach 12YO Sherry Wood Matured, BenRiach 10YO, GlenDronach 8YO and BenRiach 35YO. Silver Medal for GlenDronach Cask Strength Batch 4. Sales Director Alistair Walker said, “An IWSC award is an internationally-recognised badge of quality and we’re delighted to win ten this year, especially as they are spread across all three of our brands. He continued, “It is a huge achievement for a small independent to make the UK spirits producer shortlist in the company of global companies and we are thrilled with these fantastic results.”

DRAM AUGUST 2015 9

BRAND NEWS Lager

Why the Hell Not?

Foster’s has launched its new ‘Why The Hell Not?’ campaign. Following its successful Good Call campaign featuring Brad and Dan, the new campaign is inspired by the famous ‘can do’ Aussie ingenuity and attitude to life. The company says that the ‘Why The Hell Not?’ represents a marked shift in brand strategy for Foster’s, replacing Brad and Dan’s ‘no worries’ advice with a more proactive approach, encouraging audiences to ‘give life a go’. Ifeoma Dozie, beer brand director for Foster’s, Heineken, says, “Consumers’ outlooks on life have changed – people want to give things a go and share experiences leading to a richer life. The ‘Why The Hell Not?’ campaign taps into this thinking. The campaign maintains the brand’s long association with comedy and complements the wider changes we’ve been making to the brand.” The first installment of the campaign can be viewed on YouTube, please visit: youtu.be/iPc_CpAOifE

Rum

Gosling sponsor America’s Cup Gosling’s Rum and Gosling’s Stormy Ginger Beer are set to become the official rum and official ginger beer of the 35th America’s Cup in 2017, one of the oldest and best-known trophies in international yacht sailing competition. Before the final in 2017, a number of qualifying events, known as the Louis Vuitton America’s Cup World Series, will be hosted across the globe including two in Portsmouth which take place on 23-26 July 2015 and 21-24 July 2016. At these events Gosling’s will seek to create a new audience for its Dark ‘n Stormy cocktail and will also open a number of designated Dark ‘n Stormy bars at the events, that will feature the trademarked Dark ‘n Stormy cocktail along with Gosling’s Rum Swizzles. The Dark ‘n Stormy will also be available throughout the 11 bars in the public areas too.To celebrate and commemorate the sponsorship, Gosling’s will be creating new artwork on Goslings Black Seal Rum and the Gosling’s Stormy Ginger Beer packaging, which will be available in the UK, along with new point-of-sale material. 10 DRAM AUGUST 2015

Dunnet Bay Distillery, home to Rock Rose Gin, one of Scotland’s most popular small batch craft gins, is getting set to open its distillery to the public for the first time ahead of its debut at the North Hop indoor craft beer festival in August. Owned by Martin and Claire Murray the distillery will be offering members of the public exclusive distillery tours until the end of September. North Hop, the Highlands first large-scale indoor craft beer festival, features over 25 food and drink exhibitors offering some of the best Scottish produce including; craft beer, ciders, gins, cocktails and street food, as well as over 24 Scottish music acts.

Gin

Popping up in St Andrew Square Edinburgh Gin has opened a pop-up bar at St Andrew Square, Edinburgh, called appropriately, ‘Stand in the Square’. It’s the brands biggest sponsorship to date, and this year marks the start of a three-year deal which will kick off mid July and continue throughout the Fringe. Edinburgh Gin’s Managing Director, Alex Nicol, commented, “Our product is made in the heart of the city so it’s appropriate that, as Edinburgh’s biggest gin brand, we support the largest event in the capital’s calendar.” Edinburgh Gin also runs a bespoke Edinburgh Gin bar at various key races for Musselburgh Racecourse as part of a three year sponsorship deal for the racecourse and is also a sponsor of the annual Edinburgh Sailing Regatta.

Indulge yourself in a Sensory Submersion! Hendrick’s Emporium of Sensorial Submersion also arrives in Edinburgh in time for the Festival Fringe. It will offers, say the company, “an unprecedented panoply of sensory enlightenment.” Located at 91 George Street, the emporium promises to immerse festival goers in “the experimental, the esoteric and the entertaining.” The cost is £24 (including drinks) and includes the following experiences: Welcome Bar, Quietest Bar on Earth, The Audio-gastrotorium Laboratory, Quantumphysical Soundscape of Hendrick’s Gin, Sonic Cucumber Bath, A Gentle Trip Through The History of Gin. Groups will consist of 20 people and the experience will run every hour from 6pm – 11pm, Wednesdays to Sundays.

NEW THIS SUMMER FROM THE UK’S No.1 CIDER BRAND1

A REFRESHING TAKE ON TRADITIONAL CLOUDY APPLE CIDER INTENSELY REFRESHING SPARKLING CLOUDY CIDER WITH A ROUNDED APPLE FLAVOUR AT 4.5% ABV

INSPIRED BY THE TRADITIONAL WORLD OF CLOUDY APPLE CIDER, WITH A MODERN STRONGBOW TWIST

DRIVES TRADE UP WITH AN RRSP OF +13% VS STRONGBOW ORIGINAL2

MULTI-MILLION POUND MARKETING INVESTMENT IN 2015 INCLUDING SAMPLING AND IN-OUTLET SUPPORT

AVAILABLE TO PUBLICANS AND LICENSEES NOW. FOR MORE INFORMATION CONTACT YOUR HEINEKEN REPRESENTATIVE OR VISIT WWW.ONLINE.HEINEKEN.CO.UK

Growing together

Source: 1 CGA 52 w/e 01/12/14 2 TNS Heineken UK research 2014

BRAND NEWS Beer

Carlsberg introduce Jacobsen range

Carlsberg has introduced its Jacobsen craft ale range to the UK on-trade. Brewed at the Carlsberg brewhouse in Copenhagen, Jacobsen Saaz Blonde and Jacobsen are both named after the company founder JC Jacobsen. Jacobsen Saaz Blonde, at 7.1% ABV, is brewed according to Belgian traditions. While Jacobsen Velvet, at 5.9% ABV, is a light golden ale that is soft, bubbly and sweet without any bitterness. David Scott, director of brands and insight at Carlsberg UK, said, “We are delighted to launch Jacobsen into the UK on-trade. We are confident that the brand brings an additional premium dimension to the craft beer opportunity that is particularly suited to matching with food.” According to CGA Brand Index for 2014, the craft beer industry grew 21% last year to an estimated value of £439 million in the UK on-trade suggesting that craft beer sales are showing no signs of slowing down. The latest addition to Caledonian’s monthly guest beers, Golden Promise Harvest Ale has, as you might expect, a rich golden colour as well as spicy aromas of cinnamon and vanilla and has an abv of 5%. Andy Maddock, Managing Director of Caledonian Brewery comments, “This is a splendid ale and one that is ideal for lazy August afternoons. The union of Hallertau Hersbrucker and robust First Gold hops helps to create the clean, dry and crisp start while maintaining that lovely sweet malt flavour.” Inveralmond Brewery is gearing up for its first major presence at this year’s Fringe in Edinburgh. Beers from its Inspiration Series have been selected by two of the Fringe’s biggest venues to quaff the thirst of festival fans over the course of the 27 day event that takes over the city of Edinburgh during the month of August. Inspiration Series #1 Sunburst, a Czech pilsner, will be making an appearance in the Garden Bar at the Gilded Balloon Teviot, while Inspiration Series #4 Rascal, a London porter, will be starring at The Pleasance Craft Beer Tent.

12 DRAM AUGUST 2015

Courvoisier is to get new packaging come September. Inspired by the ‘golden age of Paris’, the new direction will see the entire Courvoisier range feature a new elegant look with gilded gold and plush purple patterns. Jeanette Edwards, Director for Cognac at Beam Suntory, commented, “Our new packaging highlights our modern approach to luxury and the attention to detail and the sophisticated look of the design reflect the quality of our cognac. Now that we have transformed our brand, we are set on transforming the cognac category and innovating far in the future too.” The latest look is also part of a repositioning for the brand which is set to be revealed in a global campaign scheduled to take place later this year.

Tequila Herencia de Plata Tequila re-launches Herencia de Plata Tequila, a Mexican-owned tequila brand has re-launched in the UK with new distributors MexImport. MexImport is the first 100% Mexican-owned company in the UK to manage a tequila brand, and Herencia de Plata is the first tequila MexImport has distributed. Katya Torres de la Rocha, CEO of MexImport, has signed an exclusive deal with Herencia de Plata Tequila for distribution in the UK and throughout Europe and with the help of new partner Eduardo Gomez Resendiz, creator of Tequila Fest UK, she hopes to change people’s perception of how to drink tequila.

Gin

Research confirms gins popularity The Gin Guild commissioned new consumer research with OnePoll this summer to establish current trends within the category, and determine the popularity of the juniper-based spirit. The online poll, which surveyed 2,000 alcohol drinkers (aged between 24 -38), revealed gin and tonic to be the spirit based drink of choice this summer, (no real surprise there!) followed by Pimms, with vodka and tonic in third place. Of those surveyed, 89% said they enjoyed the social aspect of drinking gin either in a pub, bar or restaurant. The survey also showed the revival in popularity of classic cocktails, including The Martini, Tom Collins and Negroni. Bombay Sapphire and Gordons are the most popular brands, with approximately 25% of respondents naming them as their favourites. Beefeater and Hendrick’s also scored well, with over 10% of respondents stating them as their preferred choice, followed closely by Tanqueray.

CONGRATULATIONS TO THE DRAM FROM EVERYONE AT GORDON & MACPHAIL THE UK’S LEADING INDEPENDENT WINE & SPIRIT WHOLESALERS • Extensive portfolio of premium spirits, including over 1000 single malt whiskies. • Over 200 specialist bottled beers and ciders. • A range of over 800 wines. • Flexible ordering – mixed cases available at no additional cost. • Category management advice and staff training available. •

In-house wine list service.

WWW.GORDONANDMACPHAIL.COM

DRAM AUGUST 2015 13

Arriving this Autumn, Inverarity Morton are very proud to announce the launch of an iconic new Malbec with a Scottish twist. The link between Argentina and Scotland may not be obvious but it is real and steeped in history. San Rafael, set against the backdrop of the imposing Andes mountain range boasts the region’s oldest winery (Familia Goyenechea) and is home to a thriving Scottish-Argentine community. With the help of Familia Goyenechea, Inverarity Morton have produced an iconic Malbec with a Scottish twist. The wine itself is crafted from grapes grown in the family’s own vineyards using the most modern wine making technology. In honour of the Scottish pioneers who cultivated and contributed to this land, we have named this robust and beautiful wine Montañés, which means “Highlander.”

Forecasts from CGA Strategy show that wine and spirit sales in the on trade are on the up. Wine currently accounts for around 18% of the total value of drinks sold in the on-trade, but the research commissioned by the Wine & Spirit Trade Association (WSTA) indicates this will increase to almost 20% by 2018 while spirits sales will increase from 22% to 24%. The figures show that newly opened bars, restaurant and pubs are relying even more on wine sales, which make up over 22% of their sales (with spirits accounting for 18%), compared to 40.2% for beer and cider. Meanwhile, in pubs that are closing, wine accounts for a much smaller proportion of sales – just 12.3%, compared to 58.5% for beer and cider sales.

According to the Weights and Measures Act, all on trade outlets are legally obliged to serve wine in 125 ml and 175ml glasses and multiples thereof.

AN OVERVIEW

The company said, “Our study amongst nonchain pubs across the UK found that 15 per cent would not serve customers a 125ml glass of wine and of those that said they would, 29% admitted this measure was not listed anywhere on the menu.”

He says, “Half of all wine consumed by the glass in the on-trade is supplied in a glass format and licensees should offer the 125ml glass measure.” They should also allow customers to sample a wine, sold by the glass, if they are not sure about it.

of British wine drinkers say they can tell the difference between a Sauvignon Blanc and a Chardonnay.

WINE

Direct Line Car Insurance carried out a study of independent pubs across the UK and found that pubs were not offering customers the choice of a 125ml glass of wine.

However Liam Dunn, Wine Development Manager at Matthew Clarks believes that if licensees are not offering 125ml they are missing a trick.

1/3

According to Bibendum and Inverarity Morton, there is unprecendented demand for super premium rose in the on-trade.

The 125ml campaign: launched last year by the Scottish Government Alcohol Industry Partnership’s (SGAIP) – a collaboration between government and the drinks industry.

A recent report found that 23% of wine drinkers usually choose the house wine when visiting a pub.

Only

“Rosé wine customers broadly fall into two groups: wine lovers who are highly engaged with the category (e.g. Provence Rosé, Rioja Rosé, Malbec Rosé) and younger consumers who include Rosé amongst a repertoire of alcopops and cocktails. In between these two groups is the silent majority, people who could and should be buying Rosé but who either don’t understand it or wrongly perceive it all to be cheap and low quality.” Bibendum

“Never be afraid to let people try before they buy- sometimes people are scared to take the risk and maybe try something new.” Debbie Smith, Sommelier, 21212 Edinburgh

DRAM AUGUST 2015 15

Old world vs New World Old World generally refers to wine from European countries whereas New World wines originate in America, Australia and Africa. Old World winemaking is rooted in tradition and ‘terroir’ whereas wines from the New World are more influenced by technologies and the wine makers. It’s not actually the French who drink the most wine. In 2014, China overtook France for the nation who consumes the most wine.

Cash-margin vs GP Toby Sigouin, left, Wine buyer InverarityMorton “In my mind the answer is to offer a range of mid-priced good quality wines by the glass and apply a sensible cash margin - both have been proven to entice customers back and ensure a far more premium experience.” A viewed shared by Liam Dunn at Matthew Clark who believes that licensees should look at a cashmargin, rather than % GP. Toby adds, “In my mind the answer is to offer a range of midpriced good quality wines by the glass and apply a sensible cash margin - both have been proven to entice customers back and ensure a far more premium experience. Most consumers are delighted to pay 50p a glass more if they know they are getting great quality and value for money and are drinking a wine from a family-owned producer. More and more operators are adopting this approach with great success, so isn’t it time everyone else sat up and took note?”

Research backs up the argument... Research recommends that restaurateurs think about cash-margins instead of percentages. If restaurants hold onto their markups, but experience a 50% drop in volume, they are worse off than if they were to drop prices and keep a strong volume. 16 DRAM AUGUST 2015

Wine temperature For your customers to experience the full flavour of the wine, it is imperative that wine is served at the correct temperature. White wines that are served too cold will lose their fruity flavours and red wines served too warm can be too alcoholic and ‘flabby’.

Why have a wine of the month? Says Liam Dunn, Wine Development Manager at Matthew Clark. “It is a good idea to have a wine of the month which isn’t on your wine list. This allows your customers to experiment with new varietals.”

Wine Lists Research indicates that userfriendly wine lists are preferred by customers. (Now there is a shock!) Apparently most customers do not want to spend significant time going through a massive wine menu.

Market share The issue of calorie content is one that is on the news often in recent months and is one that is being considered and discussed both nationally and within the EU. The Wine & Spirit Trade Association is feeding into this debate and has produced a table with calorie contents of wine and spirits.

A list of as few as 50 extremely well chosen wines is considered more than enough to cover all the bases, even for fine dining restaurants. Bibendum predicts the introduction of ‘Limited but guided wine lists’. Suggests they make it easier to train staff, allow greater control over stock holdings and aresimple for consumers. They say, “The benefits of a smaller, more focused wine list are clear. It’s taken a foothold in whole sections of Soho: think Rex and Mariano, DF Mexico and 10 cases, among others. It’s an easy way to make wine less confusing and offer a curated experience for your customers.” Other trends they say are: Customisation, “When it comes to wine, the new rule is that there are no rules. From house Sangria blends to adding all manner of fruit or liqueurs to drinks, consumers will pursue flavours rather than styles in order to tailor their experience to what they want.”

Market share by colour 12% Rose 40% White 40% Red

HERS S WAS • GLAS ERS WASH • DISH ES ACHIN • ICE M LERS O O C LE • BOT T

Dunns Food and Drinks Scotland’s ONLY member of the Society of Vintners can provide your venue with added value including Tailored Wine Lists Bespoke Menus Specialist food matching recommendations Advanced wine training …and not least an excellent range of wines.

CALL TODAY ON 01698 727-777

Suppliers of Glass Washers, Dishwashers, Ice Making Machines & Bottle Coolers.

46 Dalsholm Road Glasgow G20 0TB. Tel: 0141 946 0444

www.simsautomatics.co.uk

Dunns Food and Drinks, 32 Glasgow Road, Blantyre, G72 0JY

Want to know more about our award winning wine range? We’re hugely proud of our award winning wine range assembled solely for our customers in the on-trade. It features some of the world’s best wines and producers from small boutique growers to larger producers. Our range has been winning record levels of awards and plaudits in recent years and in 2014 we won over 700 awards from leading award bodies – 200 more than last year! These were gained from the International Wine Challenge, Decanter World Wine Awards, International Wine & Spirit Competition and Sommelier Awards during 2014.

Why does this matter to you? Making your customers aware of the award winning wines on your wine list demonstrates your desire to sell high quality products and gives your customers a reason to spend more on a wine. Offering award winning wines by the glass can result in customers tasting more high quality wines and increasing spend in the outlet. Your staff are your most valuable asset when it comes to upselling wine, with a range of staff training suited to your business needs, we can help your staff offer passion and knowledge fuelled recommendations which will see your bottom line increase. Our customers have seen the benefits of promoting award winning wines, with seasonal wines rotated throughout the year.

To find out more Voted Best Drinks Supplier at the Chefs’ Choice awards 2015

the experience matters

PMA’s Publican Choice Awards “Best National Wine Supplier”

about how we can help you sell our award winning range, please call: 0141 429 4711 or visit www.matthewclark.co.uk

your experience matters DRAM AUGUST 2015 17

In 2001, the University of Bordeaux conducted a study with 54 wine making undergraduates. Every single one of the undergraduates believed that they were drinking red wine... however what they were really drinking was white wine dyed red!

Trends “A trend coming from London is Sake. There are a number of restaurants in Scotland now promoting Sake(Japanese rice wine). For so long its only been something you’d find in a Japanese restaurant but now a lot of good restaurants and pubs are adding it to their drinks menu. It’s not wine in the conventional sense but its adding another dimension to the wine market as we see some superb Sakes coming through.” Debbie Smith, Sommelier, 21212 Edinburgh

Popular wines in Scotland White

Red

Low ABV

• Sauvignon Blanc

• Lighter styles of red wine are in growth

• There has been a dramatic increase in sales of low/no ABV wines since the legislation change. By including such products on wine lists, operators can reduce the number of consumers opting for water instead!

• Pinot Grigio styles • What to watch for Albarino – Matthew Clarks’s sales have gone up 39%.

Wine Training A few years ago Ben Salisbury, Vice President, Global Account Development Stimson Lane Vineyards & Estates was quoted saying that most wine training fails because there is too much emphasis on “wine knowledge” that no one remembers. He said it falsely assumes “wine people” alone can do the training. He however believes that simple wine sales techniques can be taught by anyone, regardless of their knowledge. Salisbury said he believed a waiter can tell you how well a Ferrari handles even if he has never driven one, how cold it is in Alaska without having been there. Therefore, a waiter can tell you how rich and buttery a Chardonnay is even if he has never tasted it. Or how smooth a Merlot is even if he hates red wine. 18 DRAM AUGUST 2015

• Pinot Noir sales up by 16% • Malbec is still going strong with growth of 19%.

Health Benefits Red wine is good for your heart Red wine does contain an antioxidant called reservatrol which is also found in dark chocolate and berries. Doctors have proven that this key ingredient helps prevent damage to blood vessels and reduces bad cholesterol.

Wine has anti-aging properties Researchers from Harvard Medical School have found that this is in fact true for animals. Head Researcher, David Sinclair found that “reservatrol improves the health of mice with a high fat diet and increases life span.” However he does note that further research would have to be carried out to determine whether this was true for humans.

Wine prevents liver disease A study carried out at the UC San Diego School of Medicine concluded that modest wine consumption reduced the risk of non-alcoholic fatty liver disease by half compared to people who never drank wine. The researchers also reported that regular, modest beer or spirits drinkers had more than four times the risk of non-alcoholic fatty liver disease compared to those who drank wine.

The Ancient Greeks had a wine glass to make sure everyone would drink in moderation. If the glass was filled too full, its entire contents would spill out of the bottom.

20 YEARS OF THE DRAM AWARDS We celebrate our 300th issue this month – how time flies. In honour of the fact that this is our Awards month we have taken a look back over the last 10 years or so of awards pictures. See if you can recognise yourself or few faces... and I have to say I laughed out loud when I saw that picture of Bob Taylor at the Awards back in 2006 – let’s just say he got an eyeful. As for the folk that dressed up as Elvis – they look like they had a ball. Next month we will have all the pictures from this year’s awards and all the winners too.

20 DRAM AUGUST 2015

the

incorporating the

DRAM AWARDS DRAM AUGUST 2015 21

the

incorporating the

DRAM AWARDS

2015 FINALISTS

In association with

the

incorporating the

DRAM AWARDS

This issue we reveal all the finalists of the Scottish Bar & Pub Awards 2015 there are lots of new faces too. Voters nominated their favourite pubs on line and our mystery shoppers went mystery shopping, before our judges had their say. When it came to voting for your favourite wholesalers we called some 800 pubs and pub companies and we invited some people to score online. It was a mammoth task, So thank you to everyone who helped. Good luck to all the finalists.

Award for Success

Di Maggioâ&#x20AC;&#x2122;s Restaurant Group Glasgow

FullerThomson Edinburgh

Manorview Bowfield

Simpsinns Ayrshire

Customer SERVICE AWARD

Blane Valley Inn Blanefield

The Butchershop Bar & Grill Glasgow

The Lynnhurst Hotel Johnstone

Vittoria on the Walk Leith

AWARD FOR SOCIAL RESPONSIBILITY

Driftwood Glasgow

Clarks on Lindsay Street Dundee

Maggie Mays Glasgow

DOG FRIENDLY PUB OF THE YEAR

The Ben Nevis Glasgow

Clachan Cottage Hotel Lochearnhead

The Ship Inn Irvine

Sofi’s Edinburgh

INDEPENDENT BAR OF THE YEAR

56 North Edinburgh

The Fort Hotel Broughty Ferry

The Howlin’ Wolf Glasgow

Siberia Aberdeen

WHISKY BAR OF THE YEAR

Ardshiel Hotel Campbeltown

Ballygrant Inn Islay

Curly Coo Bar Stirling

The Pot Still Glasgow

CRAFT BEER BAR OF THE YEAR

Bier Halle Glasgow

The Meat Bar Glasgow

Montpeliers Edinburgh

Nobles Edinburgh

GASTRO PUB OF THE YEAR

The Cochrane Inn Kilmarnock

The Cross Keys Kippen

The Grumpy Goat Glasgow

The Ship Inn Broughty Ferry

QUALITY AWARD

John Carriganâ&#x20AC;&#x2122;s Eating House Hamilton

Clarks on Lindsay Street Dundee

The Market Arms Montrose

The Raven Glasgow

COCKTAIL BAR OF THE YEAR

Ninety Nine Aberdeen

The Anchor Line Glasgow

Blue Dog Glasgow

Heads and Tails Edinburgh

NEW BAR OF THE YEAR

The Jolly Botanist Edinburgh

OX184 Edinburgh

Sligh House Edinburgh

West on the Corner Glasgow

‘Wishing Di Maggio’s every success in the 2015 Scottish Bar & Pub Awards. Good Luck from all at Scotch Frost’ Wishing Manorview Hotels the best of luck with the Benromach Award for Success!

Scotch Frost is the leading supplier of frozen, fresh & ambient food products, drinks and packaging to the food service and specialist ethnic markets. Telephone 01698 810099 (Head office) email sales@scotchfrost.com

www.scotchfrost.com Good luck to The Ship Inn, Broughty Ferry in their bid for Parlez, Gastro Pub of the Year at the Scottish Bar and Pub Awards 2015

frank adams contracts

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

Wishing Manorview We would to wish Hotels lucklike at the everyone at Innishmohr 2015 Scottish Bar continued success. and Pub Awards.

arefully selected Carefully locally Carefully selected locally selected Matured locally traditionally Matured Matured traditionally on the traditionally onHandled the on the by Handled time served Handled by time skilled served by timeskilled served skilled Carefully Handled produced stock produced produced stock stock bone Matured bone bone butchersbybutchersbutchers

selected locally traditionally on time served www.scottbros.co.uk www.scottbros.co.uk www.scottbros.co.uk produced stock the bone skilled butchers

206 Strathmartine 206 Strathmartine 206Road, Strathmartine Dundee Road, Tel: Dundee Road, 01382 Dundee Tel: 819417 01382 Tel:32 01382 819417819417 32 32

www.scottbros.co.uk

gate, Nethergate, Dundee Nethergate, Tel: Dundee 01382 Dundee Tel: 201342 01382 Tel:|01382 201342 221 Brook 201342 | 221 Street, Brook | 221 Broughty Street, Brook Street, Broughty Ferry Broughty Tel:Ferry 01382 Tel: Ferry 480125 01382 Tel: 01382 480125480125

206 Strathmartine Road, Dundee T: 01382 819417 Nethergate, Dundee T: 01382 201342 221 Brook Street, Broughty Ferry T: 01382 480125

SOCIAL MEDIA AWARD

13th Note Glasgow

Cheers Fraserburgh

Downtown Nightclub East Kilbride

Jinty McGuinty’s Glasgow

PUB OF THE YEAR

Braid’s Elie

Jinty McGuinty’s Glasgow

The Original Rosslyn Hotel Roslin

Bidvest 3663

Brakes

“The wine expertise and support from Inverarity has, for many years, been second to none and continues to be a critical factor in the growth of G1 Group.

Dunns

“The team’s “can do” attitude is always refreshing and is backed up by the highest levels of customer care, service and support.”

The Wee Windaes Ayr

Reids

“We have had a long and extremely good trading relationship with Inverarity Morton; they understand our needs and deliver on service, just what we, as a company, want.” Graeme Arnott | Director, Caledonian Heritable

David Tracey | Director of Brands and Standards, G1 Group

Dunns

Gordon & MacPhail

Unrivalled Expertise in the Scottish Licensed Trade

Inverarity Morton

Passionate about our Product and our Service Centre of Excellence for Staff Training

137 Shawbridge Street Glasgow G43 1QQ

28 DRAM AUGUST 2015

Matthew Clark

tel +44 (0)141 649 9881 fax +44 (0)141 649 7074 InverarityMorton.com

Belhaven

Heineken

Molson Coors

Wallaces

Diageo

Gordon & Macphail

Maxxium

Whyte & Mackay

Good luck to The Cochrane Inn and congratulations to all at the Costley & Costley Group on reaching the finals of Gastro Pub of the year

10% Off any 1st time order when ‘Gastro’ quoted

Portland Janitorial & Catering Products

Wishing Meat Bar good luck with their Craft Beer Bar of the Year nomination at The Scottish Bar and Pub Awards 2015

Ayrshire’s largest stockists of Janitorial Products, Catering Equipment & Barware

Tel: 01292 288388 Email: info@portland-janitorial.co.uk www.portlandjanitorial.co.uk

Congratulations 0269 Simpsinns.indd 1

and every success to Simpsinns in the finals for ‘Award for Success 2015’ from us all at Italian Aroma Coffee. www.italianaromacoffee.co.uk

HAND ROASTING

COFFEE SINCE 1992 DRAM AUGUST28/07/2015 2015 13:03 29

FIFTY YEARS BEHIND BARS LICENSEE INTERVIEW

JEFF STEWART AND WIFE GERRY ARE CELEBRATING 50 YEARS IN THE TRADE. SUSAN YOUNG CAUGHT UP WITH JEFF AT THEIR HOTEL IN BROUGHTY FERRY.

first met Jeff Stewart on a memorable night almost 17 asked Jeff how much money he had. His response £27! Bob years ago when I dropped into his pub with a Joanna Lumley then explained that he had a pub in the Hilltown area of Dundee look alike and Daily Record columnist Bob Shields. We left that he wanted Jeff to buy and that they would lend him the fours hours later... having successfully judged his Ship Inn in money (£9K – which was a lot of cash a time). Says Jeff, “I Broughty Ferry to be the Pub of the Year. Now I’m sure any of became the owner of the Three Barrels and hadn’t even seen you who know Jeff will not be surprised that we were there the pub! When I went for my licence I was the youngest licensed for four hours... as the stories he has to tell really should be in holder in Scotland at 22. When I took the pub on the stock was a book. He tells me that he has thought about writing one and worth £90 and the pub was doing £190 a week. By 1984 it was calling it “50 years behind bars!” doing £20K a week!” Jeff continues, “I’ve thanked Bob all my life. For those that haven’t had the pleasure, Dundonian, Jeff, is a But he did get a good return for his money.” very successful career publican. In fact his brother Jonathon Over the next few years Jeff bought up all the derelict buildings is also well-known in the business. Jeff’s 3 sons are also in the around the pub, and some 18 lock-ups. He says, “My wife was trade. fizzing, we were living above a shop at the time, and here I Today, Jeff and wife Gerry, was spending our money on and it is very definitely a derelict properties. But it paid husband and wife team, run off big time. Dundee Council I LOVE THIS TRADE. IT’S The Hotel, Broughty Ferry. A revealed it was going to build seventeen-bedroomed hotel two multi-storey blocks of flats BEEN GOOD TO ME. BUT I with swimming pool, restaurant right beside us and I went back ALWAYS LIKE TO BE FIRST and bars. The two reside in an to Scottish Brewers to get a – FIRST WITH THE FOOD, apartment in the hotel, despite loan to extend the pub. We had having a house down the road. been busy before but with the FIRST WITH TECHNOLOGY, Says Jeff, “I don’t think I’ve new residents moving in the YOU DO NEED TO MOVE stayed in the house in over 10 pub just took off.” WITH THE TIMES. years.” The brewers invested £45K At 71 Jeff is as hands on as and Jeff extended the pub. He JEFF STEWART, ever. In fact on the day we met says, “The pub was the hub THE HOTEL, BROUGHTY FERRY he had been up at the crack of of the community. We were dawn doing breakfast,and that the first pub in Dundee to do is not unusual. He tells me, “I food. We had the first microcook breakfast every weekend. wave and it cost £500 and we I enjoy it.” He’s also the night used to demonstrate it to our porter... “I’ve been doing that job for 11 years and some of the customers. We were the first with a colour TV and folk would phone calls I get you wouldn’t believe. Some people even phone come and watch the High Chaperal... we even had a moving sign at 3am to make a booking for Saturday night!” (everyone has them now) but we were the first. We put birthday Jeff is immensely proud of his family. His eldest son, also Jeff, is greetings up and folk cried when they saw it! There was a fire at the Landlord in the Anchor at Gray Street, Broughty Ferry. His the pub in 1979 and it burned down – but it only took 17 days second eldest son Simeon, is the Sales Development Manager for us to rebuild and re-open, because everybody mucked in, for Belhaven Brewery. His youngest son Phil, is the landlord of and worked through the night. It was like the war – folk came the tapas bar called Sol y Sombra, also in gray street. Jeff Snr with flasks of soup to keep the workers going. The heading in also owns and leases out a pub, The Golf Tavern in Cupar. His the newspaper at the time was, “1,000’s homeless.’ ” daughter Leanne owns a successful Nursery School. He continues, “It was a working class area, we had great Over the course of the past 50 years Jeff has run 16 pubs... customers. We had two domino teams, indoor bowling team, he may have started out in the Merchant Navy, but due to deep sea fishing team, 2 darts teams a pool team (although we failing his eyesight test, he had to give it up, and joined Scottish didn’t have a pool table so every game was played away from Brewers as a barman in 1965, three months later he was home!). I started a golf outing, to Spain, for customers in 1971 offered a manager’s job at the West End Bar, Dundee.Says Jeff, – its still going today. We’ve done 44 trips. “I was working there when Scottish Brewers gave us a bonus as At it’s height of its success the Three Barrels was selling over the pub had broken £1,000 in a day.” 48 barrels a week ( 14,000 pints). There was a queue of 150 Then the boss of Scottish Brewers in Dundee, Bob Alexander, folk waiting to get in on a Sunday at 12.30pm. Says Jeff, “We

30 DRAM AUGUST JULY 2015 2015

Husband and wife team, Jeff and Gerry Stewart

FIFTY YEARS BEHIND BARS offered quality beer but we didn’t have a big range. The beer me “I didn’t see your car so I didn’t go in... so I would leave my pumps went like an orchestra! Of course we did carry-outs then car at the pub when I went home.” too, and over Christmas we would sell in the region of 20,000 What he then pointed out was that the car he left there was a dozen cans or 10,000 cases. These were Rolls. But he assures me he bought it for the days before supermarkets.” his customers. Says Jeff, “We let them Jeff met wife Gerry in one of the pubs he borrow it for celebrations.” worked in as an Assistant Manager before What strikes me is his positive attitude. getting the Three Barrels. Says Jeff, “She He tells me that takings have gone up was working behind the bar and she was 15% since Wetherspoons opened Jolly’s. only 17! She works incredibly hard and Says he jokingly, “I wish they would open always has. When we started doing food another one! It’s brought a lot more at the Three Barrels she did it and started custom into the area, and Gray Street is off doing stovies. Throughout the years she now like a smaller version of Edinburgh’s has been right beside me. Even today she Rose Street.” works in the hotel, she is responsible for As for advice to folk coming into the all the functions. She personally handles trade now, says Jeff, “You have to do your them.” homework. Pubs may be cheaper than The Three Barrels was certainly Jeff’s ever to buy, but it’s difficult getting the favourite pub, but it was the first of many in finance. If you are considering a lease you his Stewart Inns portfolio. He sold the Three need to ask for two years audited figures. Barrels in 1986 to Scottish Brewers, who A pub, to be successful, needs to be doing threw in The Occidental in Broughty Ferry. in excess of £5K a week. If the previous Jeff expanded the outlet by buying the next folk left within two years, ask why? You door doctor’s surgery. He bought The Ship need to check out your customer base, Inn in 1993, the Hotel in 2003, along the do a business plan and work out profit way he also had The Milton House Hotel, margins which allow you to service the The Charleston Bar, The Albert, The Ferry loan. You’ve also got to ask yourself if you Inn, Eagle inn and many more. are prepared to put in the long hours.” He still does 100 hours a week, of which Certainly Jeff puts in the hours, and as he spends 20 hours doing the accounts well as his hotel work, he also likes to act and paperwork. He believes that his work as a chauffeur, and when we caught up he ethic is just one of the reasons he has had just finished work at the Open ferrying been successful. He says, “I’m very good from and to the airport. He tells me, “I with figures. I work out our percentages on enjoy it.” He also enjoyed his recent stint, a weekly basis, and do all the accounting The Hotel, Broughty Ferry or should I say his and Gerry’s last gig – apart from the wages. I remember the days ‘Mr and Mrs Gala Week’. when there was no VAT, and decimalisation If he ever gets round to writing that book hadn’t come in. In fact there was one pub in there’s one story he should tell … when Dundee that refused to change – they ran he was starting out at the Three Barrels, with an old till for a year and a chart on the it was a quiet pub to begin with, and his wall! And to begin with the VAT inspectors local rep Jimmy Aitchison used to come were clueless. They are not now.” and visit. Jeff says, ‘I used to have all my “I also love this trade. It’s been good to me. beer mats lined up along the bar, and But I always like to be first – first with the Jimmy would come in and see how I was food, first with technology, you do need to doing, he would always leave a half crown move with the times. For instance craft gin under a beer mat, to help me along. But is all the rage at moment along with craft when I complained to him about Scottish beer. I listen to my customers and I cater Brewers financing the then new Dundee for them. I do enjoy making the money, Social Club, he didn’t sympathise. He but to earn good money in this trade you just said, “You will just have to get in early in the morning and do have to work for it. I don’t think some people realise the sharpen your axe.” It was a good piece of advice, that I have work that is involved. You have to be in your business. And taken ever since. I came in earlier in the morning, worked sometimes the work ethic is just not there. Your customers want to see you. I can recall some of my customers saying to harder, and it paid off.” It certainly has. 32 DRAM AUGUST 2015

Congratulations to Jeff and Gerry on 50 fantastic years at The Hotel, Broughty Ferry

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

‘Need we say more’

selected locally traditionally on time served www.scottbros.co.uk www.scottbros.co.uk www.scottbros.co.uk produced stock the bone skilled butchers

206 Strathmartine 206 Strathmartine 206Road, Strathmartine Dundee Road, Tel: Dundee Road, 01382 Dundee Tel: 819417 01382 Tel:32 01382 819417819417 32 32

www.scottbros.co.uk

Congratulations to the best publican and dad in the world

206 Strathmartine Road, Dundee T: 01382 819417 Nethergate, Dundee T: 01382 201342 221 Brook Street, Broughty Ferry T: 01382 480125

I’ve waited 35 years to use this! Jeff, Robyn and Oliver x

Congratulations Jeff on your 50th anniversary in the licenced trade. It has been a pleasure to work with Jeff, Gerry and their family over many years. We are delighted that throughout that time they have placed trust in the extensive range of accounting, taxation and consultancy services which we provide to many clients connected with the licenced trade.

11 Dudhope Terrace, Dundee DD3 6TS Tel: 01382 221511 Email: enquiries@findlay-ca.co.uk

Congratulations Dad! on your first fifty years behind bars! with love from Phil, Joanna, staff and customers. 27 Gray St, Broughty Ferry, Dundee DD5 2BH T: 01382 776941 DRAM AUGUST 2015 33

the

Maxxium UK’s training and education programme, mixxit, is looking for Scotland’s best new bartender. The competition takes bartenders with experience of one year or less on an intensive training programme which covers all aspects of professional bartending, including mixology, drinks knowledge and service excellence. The bar apprentices then face a panel of judges and the best performing bartender wins the accolade mixxit Bar Apprentice of the Year, which will be announced at the glittering SB&P Awards ceremony on Tuesday 11th August at The Hilton, Glasgow. Lets meet the contenders...

Dillon Barrie Citation, Glasgow Dillon is the baby of this years apprentices but he has known for a number of years that hospitality is the career for him. He has been waiting on tables from a young age and developed an interest for working behind the bar more recently. In the future, 1 Dillon would also love to own a cocktail bar. He would be following in the footsteps of his dad too.

that working behind the bar is more fun! In five years time, Lauren hopes to be leading a city life in New York writing script for films and shaking cocktails. Favourite Cocktail: Old Fashioned Dream Customer: Christian Bale Andrew Hyslop The Longhouse, Kilmarnock

Favourite Cocktail: Old Fashioned Dream Customer: Liam Fray (The Courteeners front man) Ross Clark Dalziel Park Hotel, Motherwell Ross is the giant of the group, towering over everyone at 6’6. He is a trained panel beater and spray painter but decided that he preferred shaking a cocktail tin to a spray paint can. He’s a workaholic 2 and even says he works in his spare time! Ross has high hopes that in five years time he will be running his own cocktail bar. Favourite Cocktail: Mojito Dream customer: Michelle Keegan Adam Gelebowski Metropolitan, Glasgow

Adam moved to Glasgow from Poland just over two years ago. He is a trained mechanic but decided to try his hand at bar work. Adam hopes that taking part in the Mixxit Bar Apprentice scheme will help him further his cocktail and bar experience with the aim of opening his own bar one day.

Favourite Cocktail: Amaretto Sourz Dream Customer: Everyone! Jordan Innis The Torrance Hotel, East Kilbride Jordan studied musical theatre at college and likes to make a song and dance about working behind the bar. He is certainly the joker of this year’s apprentices! His claim to fame 7 is that he once flooded the Clyde Auditorium in Glasgow when a pipe burst while he was having a shower. That night the show couldn’t go on and Jordan made the local papers! Favourite Cocktail: Pina Colada Dream Customer: Neil Laurie Connor McIntosh Elliots, Prestwick

Favourite Cocktail: Manhattan Dream Customer: Ernest Hemingway Kane Greggain Butchershop Bar & Grill, Glasgow

Kane is the sporty kid of this year’s DRAM Mixxit Apprentices. He is a trained rugby coach and currently coaches at his local club. He moved to Glasgow from Helensburgh to study sports development but recently dropped out to pursue his career behind the bar.

Favourite Cocktail: Mexican Monk Dream Customer: Rachel Riley (Countdown) Lauren Haggerty The Corinthian, Glasgow

Lauren recently graduated from the University West of Scotland with a degree in Broadcast Production. She worked in a number of retail jobs throughout her studies but more recently discovered

34 DRAM AUGUST 2015

Andrew enjoys working behind the bar at The Longhouse so much that he recently quit his psychology course to pursue a full time career in hospitality. He’s already known by the other apprentices as ‘cake boy’ for eating all the cakes at lunchtime!

Connor is the newest to bars out of all of this year’s Mixxit apprentices, only pouring his first pint a couple of months ago. He hopes to progress through management over the next few years and eventually be a general manager in a ‘cool bar’.

Favourite Cocktail: Classic Daiquiri Dream Customer: Beyonce Gareth McKeown The Pot Still, Glasgow Gareth has spent the last year working in a ski resort, skiing every day and delivering food to chalets. He shook his first ever cocktail this week and it certainly won’t be his last. In five 9 year’s time, Gareth hopes to be running an ice bar somewhere. If Gareth could be an animal, he would be a golden eagle. Favourite Cocktail: Corpse Reviver Dream Customer: George Best

the

incorporating the

DRAM AWARDS

Congratulations to all the 2015 finalists from team DRAM

In association with

81-83 Lothian Road, Edinburgh EH3 9AW

THE BEER KITCHEN BY INNIS & GUNN DESIGN FOCUS

hanging the infamous face of Edinburgh’s Lothian Road, Innis & Gunn’s latest endeavour The Beer Kitchen opened its doors last month adding a whole new dynamic to the once raucous area. Earlier this year Dougal Sharp, founder of Innis & Gunn, unveiled plans to open a range of bars and restaurants up and down the country. And last month the first of his proposed venues opened – The Beer Kitchen, situated in what was formerly a strip club. As the name suggests it is a craft beer bar but it is also a place to eat too. David Hall, Business Development Director at Innis & Gunn, has been the “man with the plan” at The Beer Kitchen. David, who was formerly at Montpeliers, told DRAM, “I wasn’t sure about the location on Lothian Road originally, we had looked at a number of sites around Edinburgh but after sitting down with Dougal and coming up with a business plan, we soon recognised the potential of the clientele within the area.” The refurbishment spend total was £365k and took just under 3 months. David revealed, “Everything ran according to plan with little to no hiccups along the way. Well, perhaps the odd small challenge but nothing caused delay as we opened on 23rd July as planned.” The architect was Guy Morgan, who worked closely with David on the development. Their aim was to create a bar which had a natural balance of comfort and style and which appealed to

36 DRAM AUGUST 2015

BY WARREN CAMPBELL both men and women. Says David, “So often beer bars are seen as being a bit intimidating to women, and we certainly didn’t want this bar to be intimidating.” Both David and Guy were keen from the start to simply avoid any ‘shabby-chic’ elements. They shared the general consensus that this look simply did not fit with what they were trying to achieve at The Beer Kitchenand this did not represent the Innis and Gunn brand. David explains, “The main goal was to create a unique selling concept at The Beer Kitchen. The visual impact we wanted to establish was essential to our business model. Earlier in the year, Dougal and I visited London and Toronto and checked out their craft beer scenes which are both very prominent. And both cities have definitely had a degree of influence on the overall design.” It’s a pretty subtle looking bar from the outside, but it’s quirky outside drinking area, gives you an indication of what you are going to find inside. The tables are fixed to the wall and fold down

in the evening. Mind you the stools are free-standing, so here’s hoping they don’t walk. The bar also has large windows, which allow lots of light in, and also lets customers see the style of the bar. Everything in the building is new, except for the back bar. Everything has been put in, from the tiled white wall, to the raised area where the main dining area is. As you come in immediately to your left is a bespoke large tasting table – which is almost in the shape of a boomerang and which has a zinc top. Says David, ‘The zinc bar top is cool during the day, but when people are sitting at the table it warms up. It’s been created so that we can do beer tastings in this area.” To the right there is a wee snug. This little area has leather-clad barrel shaped stools and is right beside the fireplace. Says David, “It’s already proving a popular spot.” A few stairs take you up to the main bar area – which boasts booths on your right upholstered with rich tan leather, opposite the bar. The main bar, also a zinc top, and stretches almost DRAM AUGUST 2015 37

the length of this area, It has a very clean, almost minimalist back bar. Says David, “We were going for a kind of Scandinavian look.” This is also borne out by the earthy tones and understated brick, stonework and the style of furniture. The bar has beer taps fitted on the back bar wall; where you might expect to find optics. According to David, the reason for such fitting was to allow more face to face interaction without large fittings causing any barriers when it comes to engaging with customers. The taps and fittings themselves were individually imported from Canada . Another idea that is big in Toronto are Growlers. At the beer kitchen we sell many of our seasonal products on draught that you can’t get anywhere else in the UK, only overseas. We have kept a number of kegs aside for The Beer Kitchen for our customers to try. They can now take these home in a 1 litre or 2 litre bottles and enjoy at off sale prices. Beer enthusiasts will be keen to see the venue’s unique concept the glass wall display cellar - which allows revellers to have a peak inside to see how the cellar operates and which has 3 large beer tanks, which allows the bar to pour unpasteurised lager, delivering the freshest lager to the customer, a first for Scotland. There is also a rotational range of cask beer. David explains, “Originally, we wanted to install a micro-brewery with a glass wall but due to the size of this particular site it was simply impossible to do, which was a shame. We were really keen 38 DRAM AUGUST 2015

to show off the beer concept to customers so we thought, why not include a see-through cellar? There are folk who have never seen the inside of a bar cellar so this will give them a chance to see how they tend to operate and I am over the moon with how it has turned out.” As well as dining booths immediately adjacent to the bar, there is further area beyond which looks very elegant, and which looks down upon the bar. This area also has some engaging artwork showcased on the main wall, all of which came from Glasgow artist David Galletly. David explains, “Galletly has been closely involved in the branding artwork for Innis & Gunn for quite some time so it only made sense for him to be involved in The Beer Kitchen.” Creating the branding, menus and product offers has been a team effort and I have been very lucky with the support from the team at Innis and Gunn. We are all very proud of what we have created so far and look forward to evolving and growing the concept and brand. David concludes, “After the Edinburgh fringe, we can assess where we are and how we are going to take the concept forward. We plan to open another four venues, one of which in Glasgow and possibly another in Edinburgh but everything is still undecided at the moment. The name Innis & Gunn carries and so far, the response to the venue has been better than any of us anticipated despite only being open for a short period.” I’m not surprised.

DRAM AUGUST 2015 39

NAVIGATING YOUR WAY THROUGH TROUBLED WATERS FINANCE SIMON WATSON FROM BEGBIES TRAYNOR GROUP CONTINUES TO LOOK AT THE EFFECTS OF INTEREST RATE RISES ON YOUR BUSINESS

e started off this series of articles looking at the impact of rising interest rates on the economy and businesses/consumers. We saw what tools were available to operators to reduce borrowing costs and how making your business more ‘bankable’ would give some protection against rising rates. Since then we have seen clear indications from the Bank of England that rates will start moving sooner than first anticipated – early 2016 or indeed Christmas 2015 now being touted. Getting a better finance deal is the logical first response to rising costs – however – whilst finance is available to the licensed trade, it is at funding levels that rule out many operators, particularly those who financed purchases (or refinanced) in the run up to the financial crisis when valuations were stretched and lending criteria very different. Obtaining new licensed trade finance now requires a large deposit. Where in the past, deposits – or equity on the enterprise value of the operating premises – could be in the region of 20%, nowadays, 40% deposits / equity are now commonly required on closed door values. The model has shifted and there can often be a 20-30% equity gap on many pre crisis deals. Lending criteria is much tighter than it used to be, goodwill valuations are harder to lend on and many operators find themselves in a position whereby a refinance/renewal of facilities requires new equity to be introduced/pledged to make the deal work. If there are no options to fill this gap, operators face a stark longer term future – their model doesn’t work. In a benign interest rate environment when interest cover is being met, this creates less of a problem. As soon as rates rise however and cashflow is impacted, servicing can become an issue and the lack of available finance becomes a real problem for operators and banks trying to find consensual solutions. As highlighted last month, understanding what you can achieve in a refinance is essential so that you can frame your current position and options. Being realistic about what you could raise gives you an indication on the future viability of the business and what security/equity you would need to find to get a consensual exit to a new lender. Reviewing trading and projections of the business is also vital at this stage – before there are any rate rises and whilst the business has not suffered the effects of new cash pressures.

40 DRAM AUGUST 2015

Spending money on preparing numbers and projections at this stage; whilst there are still options, pays for itself many times over. The benefit of understanding what would happen to cashflow under a range of interest rate scenarios will inform and highlight the overall viability of the business. If the business could not attract funding without new equity (of which there isn’t enough available) and would likely suffer cashflow issues if interest rates went up 2%, then best to know this before rates increase when there is time to consider more appropriate changes – like a solvent going concern sale. Facing into reality and seeking assistance is central to finding a strategy to ensure that you maximise your overall position. Selling a business prior to distress is essential to maintain any value/goodwill. When interest rates rise, many businesses/models will simply not be viable and early recognition of this will allow a clear plan to be developed. Completing a business review with an independent eye on the operation and how it will perform in the future under certain scenarios will give insight into future prospects. Knowing the likely outcomes will inform decision making and allow corrective action to be taken well in advance. Communicating with key stakeholders in the business – bank, other shareholders, creditors, employees will also improve overall outcomes and options if difficulties are encountered – as will seeking restructuring advice before any insolvency/ default event. Seeking advice prior to default or distress widens the available options and increases the chances of getting a positive outcome. Existing accountants / advisors can assist but often a fresh perspective is invaluable – as is experience of similar positions and solutions that work. As a minimum, businesses should be preparing projections for their operations based on 2 or 3 interest rate scenarios and reviewing the results. They should seek preliminary finance offers to see if their model (as it is) is viable. If there are indications that it may not be, action is required now, before rates increase to ensure that whatever happens, the position is as good as it can be for the stakeholders, be it shareholders, the bank or other creditors. For a free impartial review of your business and its ability to deal with interest rate rises please visit Begbies Traynor online.

Tennentâ&#x20AC;&#x2122;s and the red T are registered trademarks of C&C Group.

速

WWW.MIXXIT.CO.UK

Maxxium UK, Maxxium House, Castle Business Park, Stirling, Scotland FK9 4RT T. +44 (0) 1786 430 500 maxxium.co.uk

@dramscotland

/dram.scotland

SUE SAYS

very now and again something comes along which hits a chord and certainly the recent Tontine Lane pop-up bar did just that. Folk raved about it. The pop-up bar transformed a lane in Glasgow’s Merchant City into a Belgian Café Bar (transporting beer lovers to Leuven, so said the press release), well I’m not sure any Glaswegian knows what Leuven is like, but certainly the Heverlee influence was apparent. It really was super, unfortunately it was only open from 17th July – 2nd August, but I expect it will pop up again next year! Talking of pop-ups, as usual Hendrick’s like to go one better. World-leading sound artist Mark Ijzerman from the University of Utrecht created a programme of mind-expanding diversions in Edinburgh’s George Steet (91) at the Hendrick’s Emporium of Sensorial Submersion (7th-30th August). Visitors will be able to take part in five experiences like entering the ‘The Quietest Bar on Earth’, The Hendrick’s Emporium of Sensorial Submersion bar. The press release asks, “Have you ever pondered what a cocktail would sound like if we could hear it?” Eh no... they say you may leave befuddled... I’m already befuddled! Congratulations to Maurice Taylor and his team at La Bonne Auberge brasserie at the Holiday Inn Glasgow Theatreland. It has celebrated its 40th anniversary in style with a grand party for specially invited guests, featuring entertainment from Can-Can girls, magicians, musicians and a caricaturist. They know how to do it with style. Says Maurice, “I’m often asked what is the secret of La Bonne Auberge’s success. Well, for me, the secret of a successful restaurant resides in giving the customers what they want. There’s no point giving them what they don’t want, because then they vote with their feet!” I do like how Carlsberg has taken its slogan and worked it into everyday life. The latest stunt from the brand ‘If Carlsberg did cases...’ surprised passengers at the baggage reclaim of London City Airport last week when crates of Carlsberg appeared on the carousel with the invitation ‘Take Me, I’m Yours’. As passengers waited to collect their suitcases, secret filming captured the shock and delight of the free beer giveaway. I wonder why they didn’t try it at a Scottish airport? I have heard it all now... Belfast’s Merchant Hotel has launched Ireland’s first dedicated water menu with a range of 13 handpicked bottled waters. It includes apparently some of the world’s purest waters, with bottles originating from 10 countries including Italy, Iceland, Finland, the Faroe Islands and Fiji. Prices on the new water menu start from £4.95 and go right up to £26.45 per bottle, with a description of the water and its mineral content guiding guests through the options available. The Merchant has also appointed two new water butlers. No this is not an April Fool! What a brilliant bit of PR for St Andrew’s Old Course Hotel... it got press coverage all over the world after Phil Mickelson hit a wild tee shot at the 17th hole – his ball bounced off the convervatory roof and ended up on the balcony of a room at the hotel! Lucky no one was injured... but Phil did have to take a new ball and had a triple-bogey. He later told reporters,

Carlsberg’s new ‘If Carlsberg did cases...’ campaign

“I’ve tried hitting shots from some crazy places but I don’t know if I would have climbed up to do that, I don’t know.” I drink my coffee black and it astounds me how often the coffee I get is just awful. I’ve even taken to sending it back. But not only that, I waited about 10 minutes in a Starbucks queue the other day, while two servers dallied about. I know that some coffee machines are state-of-the-art now, in fact JURA, has a machine with 30 programmable speciality coffees available and can produce two coffees at the same time with just the touch of a button, I wish the folk at Starbucks had them… I have thoroughly enjoyed the awards judging this year, although I have to say I would like to be able to spend a bit more time in the places we visit. From Islay to Fraserburgh, from Glasgow to Elie, it has certainly been a journey, and I’ve had a lot of fun along the way. I have to say the folk in Islay were amazing. Of course we did have to visit all the pubs there... not just the one voted for by consumers, in order to see its competitive set (honest!). Maybe that’s why we had sore heads the next day!

“WISHING WEST ON THE CORNER EVERY SUCCESS AT THE SCOTTISH BAR & PUB AWARDS 2015”

T: 07836706667 / 01555 890335 WWW.SURFACECONCEPTS.CO.UK DRAM AUGUST 2015 43

CLASSIFIED ADVERTS

V Flexible Bains marie hot cupboard carvery unit with heated curved glass gantry overshelf. l Totally mobile on four castors. l Stainless steel construction. l Independent controls to hot cupboard,

top and heat lamps.

l 3kW loading fitted with 13 amp cable and

plug. l Can be supplied with carvery, tiled or glass inserts to suit required configuration. Victor Manufacturing Ltd. Tel: 01272 722125 email@victormanufacturing.co.uk

www.victoronline.co.uk dram.indd 1

23/04/2015 14:21:00

Ramsay McGhee

Training & Sevices Ltd

All forms of Training for the Licensed Trade including the Personal Licence Holder Qualification, the PLH Refresher Course and the two hour Staff Course. All other forms of Licensing Training available. Training Courses throughout the Highlands and Islands and beyond Courses for individual companies, businesses, corporate bodies or other organisations can be arranged – please ask for details. Tel: 01381 620 110 | Fax: 01381 621 788 | Mobile: 07770 37 37 72

Email: w.r.mcghee@btinternet.com www.ramsaymcgheetraining.com 44 DRAM AUGUST 2015

CLASSIFIED ADVERTS

椀倀愀搀䈀愀猀攀搀䔀倀漀匀 ꌀ㌀㤀倀攀爀䴀漀渀琀栀 ⬀瘀愀琀

倀攀爀吀攀爀洀椀渀愀氀

㠀㐀㐀㔀㠀㔀圀圀圀⸀䤀倀伀匀⸀䰀䤀⼀䐀刀䄀䴀

䄀瀀瀀氀攀Ⰰ 琀栀攀䄀瀀瀀氀攀氀漀最漀Ⰰ 愀渀搀椀倀栀漀渀攀愀爀攀琀爀愀搀攀洀愀爀欀猀漀昀䄀瀀瀀氀攀䤀渀挀⸀Ⰰ 爀攀最椀猀琀攀爀攀搀椀渀琀栀攀唀⸀匀⸀ 愀渀搀漀琀栀攀爀挀漀甀渀琀爀椀攀猀⸀ 䄀瀀瀀氀攀倀愀礀愀渀搀吀漀甀挀栀䤀䐀愀爀攀琀爀愀搀攀洀愀爀欀猀漀昀䄀瀀瀀氀攀䤀渀挀⸀

DRAM AUGUST 2015 45

ROUND UP Stylish Celebration La Bonne Auberge brasserie at the Holiday Inn Glasgow Theatreland celebrated its 40th anniversary in style with a grand party for specially invited guests. Maurice Taylor who founded the restaurant 40 years ago, and who is pictured with the celebratory cake and his daughter Nicola Taylor said at the celebration, “I’m often asked what is the secret of La Bonne Auberge’s success. Well, for me, the secret of a successful restaurant resides in giving the customers what they want. There’s no point giving them what they don’t want, because then they vote with their feet!”

The Fairmont St Andrews, has revealed that John Keating is its new General Manager. Originally from Ireland John’s most recent role was as Director of Operations for Palmerston Hotels & Resorts Europe as well as managing Brocket Hall, Hertfordshire. He was also formerly GM at Sandals Emerald Bay, Bahamas, Cameron House, Loch Lomond.

Edinburgh barman wins No.209 Gin barrelaging cocktail competition Edinburgh barman Jonny Gausinet, who works at Bon Vivant on Edinburgh’s Thistle Street, has seen off competition from more than 100 fellow mixologists to win a trip to San Francisco, courtesy of premium spirit No.209 Gin. He came first in a national competition organised by Hi-Spirits, UK distributor of No.209 Gin. Entrants were asked to create a new cocktail using No.209 Gin as a key ingredient, which was served both before and after barrel-aging. In a close fought contest, Jonny’s winning cocktail was the ‘5/0 on the Pier’. Jonny’s prize is an all-expenses paid trip to San Francisco, including a VIP visit to the No.209 Distillery later this year. Mooney joins Innis & Gunn Innis & Gunn has announced the appointment of a new senior level team to support the brand’s continued growth plans and expansion. The independent brewer, with a turnover of £11.8m has appointed Peter Mooney (pictured) as Global Head of Marketing. Peter has worked in the drinks industry for over 20 years with blue chip companies including Coca-Cola, Diageo, Heineken and Maxxium, Mooney’s career spans sales, marketing, finance and executive management. Most recently, Peter established the Scottish division of Charles Wells’ brewer & pub retailer, the McEwan Beer Company, as General Manager. Joanna Livingstone is the companies new Head of Public Relations, while Larry Weil joins as Director of International Business Development. Weil brings over 15 years’ experience in emerging and developing markets from roles within global companies including Nestlé, Britvic, Beam Suntory and Edrington. And last, but not least, Lucas Avery has come on board as Director of Brewing & Operations. Avery was most recently Operations Manager at Diageo’s Leven plant, across bottling, warehousing, spirit supply and dry goods.

The Gleneagles Hotel, Perthshire, has welcomed Ram Jalasutram as its new Resort Head Chef. Jalasutram, 37, will oversee the day-to-day operations of the resort’s 70-strong kitchen brigade, including The Strathearn restaurant, Deseo and The Dormy Clubhouse, as well as Gleneagles’ private dining operation. Ram studied hotel management and was named Young Chef of the Year in 2002. From there, his culinary career moved to London and he went on to work in some the UK’s best-known culinary establishments. Previous roles include Sous Chef at Alain Ducasse at The Dorchester; Senior Sous Chef at The Capital Hotel in Knightsbridge; Senior Sous Chef at Gordon Ramsey’s Pétrus and, latterly, Head Chef at Pennyhill Park in Surrey

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 AUGUST 2015

The one stop shop to the licensed trade

We offer national coverage with a next day delivery from our 5 depots Aberdeen | Edinburgh | Glasgow | Newbridge | Perth Call our Telesales Team on 01738 646666