DRAM 302 Oct 2015

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302

DRINKS RETAILING AND MARKETING

DRAM MAGAZINE OCTOBER 2015 ISSN 1470-241X

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here have been openings aplenty this month, and next month there is lots going on too. It goes to show how vibrant the Scottish licensed trade is. Yes, there are pubs closing, but equally there are lots of places opening. This month we take a look at what the hospitality industry in Scotland, which includes pubs, hotels, restaurants and clubs, contributes to the Scottish economy on pages 20-22.

I caught up with an old friend Stefano Giovanazzi to talk about his new place Caffe Parma, while I also visited the new-look Tigerlily. Meanwhile Lucy McGovern paid a visit to Copper Blossom and just loved the feminine look and we also have some autumn cocktails to whet your customers appetites.

Happy Halloween!

Susan Young Editor susan@mediaworldltd.com

CONTENTS October

2015

FEATURES

17 18 22 28

AUTUMN COCKTAILS

It’s never too early to think about the drinks you’ll be sipping in the colder months to come.

FIVE BILLION REASONS WHY...

The hospitality industry is good for Scotland.

LICENSEE INTERVIEW

Susan Young chats to Stefano Giovanazzi about his new venture in Glasgow.

DESIGN FOCUS

Tigerlily and Copper Blossom in Edinburgh and Saint Judes in Glasgow.

REGULARS

04 10 @dramscotland

/dram.scotland

39

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 OCTOBER 2015 3

CAU stampedes into Glasgow

S

cotland’s first CAU, Carne Argentina Unica, restaurant will open in November at CONNECT11ONS in Glasgow’s Queen Street, opposite Royal Exchange Square. The new restaurant in the glass-fronted £70m building will cover 2,650 sq ft on the ground floor and 1,400 sq ft on the feature mezzanine. CAU features a menu inspired by Spanish and Italian cooking alongside the finest Argentinian beef. Small plates such as empanadas and antichocos, typical street food, and Belly of Pork Tempura and Flatbread are available. The menu offers the classic cuts as well as speciality cuts including the Tira de Ando - a spiral cut of rib eye which is dubbed the king of steaks.

Graham Hall, MD of CAU said, “After a series of successful new openings throughout the UK over the last 12 months we are very excited to be opening our first site in Scotland. Glasgow is a dynamic, expanding and thriving city, and we feel CAU will be a great addition and fit in seamlessly.”

4 DRAM OCTOBER 2015

A new Mexican restaurant called Mezcal Mole has opened in Edinburgh on the former Bella Italia site. Serving tequila and taqueria, this marks the first Edinburgh venture for Taco Enterprises, who operates Taco Mazama in Glasgow. Allan Bell, owner of Taco Enterprises, said, “We have gone for bright Mexican street art to decorate Mezcal Mole. We definitely wanted to have a Mexican feel, but still maintain the building’s character.”

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lan Tomkins latest venture The Strathmore has opened on Maryhill Road in Glasgow. The bar and restaurant is being run by Alan’s nephew Calum Lawson. He told DRAM, “This has been on the go for a long time. My uncle bought it a while ago but there were various issues which delayed the process. Originally we had planned to open last year but the building, which dates back to 1870, had contrasting title deeds, and we needed these to be clear before we built the extension.”

It may have been delayed but no doubt locals will be delighted at the quality of the venue that has now opened. Designed by DBD, the bar retains some original charm, but has been totally updated, while the extension is a joy. The floor to ceiling windows provide a great vista, and the natural wood floor, exposed stone and brick walls, and corner log burner, all create a bar diner. Says Calum, “We have some craft beers, and food too, although the menu is quite limited due to the size of the kitchen. But we hope it will appeal to the locals and students that live nearby.”

A new cafe, deli and gelateria has opened on Glasgow’s Woodlands Road called Eusebi.

Owner Giovanna Eusebi, who also has a deli on Shettleston Road, has now introduced her well known deli and cafe to the West End. The menu has a host of interesting regional Italian dishes, served in Eusebi’s unique way.

Leith Chop House opens

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& WIN Mark Fraser and Michael Spink have opened the Leith Chop House on Constitution Street in Terms & Conditions: www.j2o.co.uk/competition Edinburgh. The latest addition to the Compass Group, which includes Edinburgh outlets Sygn, Monteiths and The WestRoom, offers a casual dining steakhouse experience. Michael Spink comments, “We wanted to go back to basics and create a classic British steakhouse where the ingredients take centre stage, so sourcing the very best beef is crucial for us at the Chop House.” Mark Fraser added, “The Chop House has been an exciting project. From sourcing the best beef, to dry-aging and butchering it in house and cooking it over open coal, we’re committed to serving the best steak in the city.” The core of the menu will be prime cuts of beef such as fillet, sirloin and rump with large sharing cuts such as chateaubriand and porterhouse also available. The team has also brewed a Chop House Pale Ale created to their own recipe at Drygate brewery in Glasgow. Mark concludes, “The businesses we run are a real extension of who we are and what we love.

In our twenties it was all about late nights and boozing and the bars reflected that. As you get older it’s much more about great food and wine. Chop House will provide that.”

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NEWS Fox and Hounds set to re-open Houston’s Fox and Hounds, which closed earlier this year, is now under new ownership and is expected to reopen in November after a substantial refurbishment. Husband and wife Graeme and Karen Finnie have teamed up with fellow Houston local Jason Andrews, proprietor of The River Inn, to take over the pub and restaurant.

The Fox & Hounds had been owned by the Wengel family since 1978 before being sold two years ago and subsequently falling into administration.

New owner Graeme Finnie, managing partner at French Duncan Chartered Accountants, a practice long-associated

with the licensed trade, said, “As longterm local residents, we were dismayed when The Fox & Hounds closed its doors.

My wife and I saw a chance to save a local icon, as for many local residents the Fox & Hounds is a large part of the local identity.

“Having secured ownership we were then delighted when Jason Andrews agreed to take over the venue and run it.”

The new owners have embarked on a comprehensive refurbishment programme encompassing the public bar, lounge and restaurant with the aim of reopening its doors to the public in November.

The Boozy Cow operators, The Speratus Group, is to open two new sites in Dundee and Stirling early next year. Garreth Wood, Owner of Speratus Group, said, “We’ve spent a lot of time identifying locations which would work and we love the two cities. They are both very different but we think we have a unique offering and with our charity angle, I think it is a concept that’s very attractive for people to try.”

Meldrum House to spend £4.5m on expansion The four-star Meldrum House Country Hotel & Golf Course in Oldmeldrum, Aberdeenshire, currently AA Hotel of the Year for Scotland, has revealed a £4.5m investment plan which will see it opening a new state-ofthe-art conference and banqueting suite and an additional 28 luxurious guest bedrooms. This will bring its total bedroom number to 51.

The extension, which is expected to be completed by June 2016, will also create a further 15 jobs.

Commenting on the project, CEO Andy Burgess said, “The new function suite will provide us with the ability to offer three conference rooms, more than double our bedroom capacity as well as a provide a banqueting suite with capacity for up to 200 people which will be unrivalled for the area.”

Meldrum House is set in 240 acres and is privately owned with the main building dating back almost 800 years. This is the first extension to the hotel since a complete renovation was carried out in 2009 and the new wing will span over 950 square metres.

Picture: artist’s impression only

COVER STORY The Star and Garter in Linlithgow became one of the first McEwan’s IPA keg stockists recently. On hand to celebrate the occasion was Ross Wilkie, the pub owner, and David Mee (pictured right), the Commercial Head of McEwan’s Beer company.

The pub, which already stocks the re-branded McEwan’s 80 Shilling, has also just taken delivery of new McEwan’s IPA point of sale, and plans some in-outlet sampling. Benefits available to all licensees taking in the new keg. The aim is to drive trial of the brand and create a positive experience for both bar owners and drinkers.

The Trading House sets up in Glasgow The Trading House is the latest bar and restaurant to open in Glasgow.

Operated by the New World Trading Company, which was founded in 2011

by Tim Bacon and Jeremy Roberts of Living Ventures, also operates pubs including The Oast House and The Botanist. It is located in The Citizen building, the former Evening Citizen newspaper offices at 25 St Vincent Place. The 7,500sq ft bar and restaurant venue is the first of its kind outside of London.

The Grade A listed development, designed by Paul Danson Imagineering, features tall windows, traditional wood panelling and a feature staircase leading to a mezzanine seating area which overlooks the bar. Its quirky décor has been inspired by the spirit of the East India Trading Company.

As well as the 140-cover, split-level restaurant, there is a private dining room accommodating up to 16 guests, and a dedicated beer tasting room complete with self-service taps.

Frankie & Benny’s, Bella Italia, Chiquito, Nando’s, Pizza Express, Homemade Burger Co, Filling Station and Cook & Indi have all confirmed that they will go into the new East Kilbride shopping and leisure development due to open next September.

DRAM OCTOBER 2015 7

COMPANY NEWS Diageo expects profit dip due to currency issues Diageo expects to see a drop of £150m profit due to currency weaknesses in emerging- markets.

Chief Executive Ivan Menezes (pictured), revealed the news in a trading commentary ahead of the company’s AGM. The company behind Smirnoff and Johnnie Walker, said in the trading update that it had sold more drinks in the first three months of the financial year, than last year, but currency issues would impact on profit. Said Ivan Menezes, “The year has started well and performance is in line with our expectations.

Volume has grown mid-single digit reflecting both improved volume growth trends and comparison against weakness at the start of last year, especially in US spirits. We have continued to deliver positive mix but, as we expected, price increases have been muted.” He continued, “Our outlook for this financial year included the possibility that further currency weakness could impact demand for premium spirits in the emerging markets. Our reported results will be impacted by adverse exchange rate movements which at current rates will reduce operating profit for F16 by approximately £150m against last year.”

New owner for Matthew Clark

M

atthew Clark has been sold to Conviviality Retail following a £200m reverse takeover deal agreed last month.

Shareholders Punch Taverns plc and Hertford Cellars (owned by Accolade Wines, which in turn is owned by Australian private equity group CHAMP), have sold their shares in Matthew Clark to Conviviality Retail.

The company, one of the UK’s largest franchised off-licence and convenience chains, acquired Matthew Clark and its subsidiaries, including Catalyst brands, for an expected total cash consideration of £198.4m, representing an enterprise value of £200m.

Conviviality is funding the reverse takeover by raising £130m through a share placing combined with new debt facilities that will allow it to draw down a further £80m. The new business will have combined sales of more than £1bn say the company.

Matthew Clark has in the region of 17,000 customers, turnover of £811m and profit of £25.3m. It’s new owners Conviviality, by comparison, had a turnover of £364.1m but posted a profit before tax and exceptional items of £9.7m. The deal puts to bed rumours that Tennent’s owners C&C were to buy Matthew Clark.

Duncan Garrood, chief executive of Punch Taverns, said, “We are pleased to have agreed the disposal of our investment in

Matthew Clark and at a significant premium to our current book value. The sale of a non-core business will enhance our financial flexibility to pursue our strategic objectives for our core activities.”

Conviviality said in its report regarding the acquisition, “The acquisition of Matthew Clark represents a continuation of the strategy to leverage Conviviality’s key strengths to enter new markets by providing significant scale in the non-tied, on-trade drinks market, delivering to approximately 17,000 on-trade outlets annually. The ontrade market includes pubs, restaurants and hotels; night venues (e.g. night clubs and casinos); destination leisure venues (e.g. holiday parks and theme parks); and other premises licensed to sell alcoholic drinks for consumption in situ.”

The company has also revealed it is changing its name to Conviviality Plc following the deal.

As part of the agreement Accolade has secured a 10 year contract with Matthew Clark, which will ensure that Accolade Wines and Conviviality remain long-term partners in the drinks trade, and that Accolade’s portfolio of premium, commercial and value New World wines will continue to be available in the on-trade. While Punch said it intends to enter into a 10-year non-exclusive drinks supply contract with Matthew Clark following the stake disposal.

Wetherspoons breaking records with £1.5bn sales JD Wetherspoon broke the £1.5bn sales barrier for the first time according to its latest figures to the end July. However, it saw a slight fall in pre-tax profits in the full financial year—of 2% to £78m. Likefor-like sales increased by 3.3% (2014: 5.5%), with total sales of £1,513.9m, an increase of 7.4% (2014: 10.0%). Like-forlike bar sales increased by 1.2% (2014: 2.7%), food sales by 7.3% (2014: 12.0%) and slot/fruit machine sales decreased by 2.8% (2014: decreased by 3.1%).

The growth in food sales was due in part to a roll-out of Wetherspoon’s breakfast offer.

Over the last year it has opened 30 pubs.

By the year-end, it had a total of 951 pubs.

Commenting on the results, Tim Martin, the Chairman of JD Wetherspoon plc, said, “I am pleased to report a year of progress for the company, with record sales and free cash flow.”

He continued, “As we have previously stated, we believe that pubs are taxed excessively and that the government would create more jobs and receive higher levels of overall revenue, if it were to create tax equality among supermarkets, pubs and restaurants.

Supermarkets pay virtually no VAT in respect of food sales, whereas pubs pay 20% – and this disparity enables supermarkets to subsidise their alcoholic drinks sales to the detriment of pubs and restaurants. Wetherspoon is happy to pay its share of tax and, in this respect, is a major contributor to the economy.

In the year under review, we paid total taxes of £632.4m, an increase of £32.2m, compared with the previous year, which equates to approximately 41.8% of our sales. This equates to an average payment per pub of £673,000 per annum or £12,900 per week.”

DRAM OCTOBER 2015 9

BRAND NEWS

ALL THE L ATEST BRAND NEWS

Whisky Old Pulteney Single Malt Scotch Whisky has added a new expression Old Pulteney 1989. To give the new vintage its peaty, smoky character, the whisky is matured in hand-selected American oak ex-bourbon barrels, which previously held heavily peated malt. Each distinctive bottle is natural in colour, non chillfiltered at 46% and on the palate it is peaty to start with a heavy, spicy underpinning.

Biggest campaign ever for Johnnie Walker

Johnnie Walker has launched its largest ever global marketing campaign.

Activating simultaneously in more than 50 countries it plans to reach 270 million consumers around the world within the first weeks of launch.

Titled, ‘Joy Will Take You Further’, the new campaign is an evolution of the brand’s famous ‘Keep Walking’ campaign and represents a new perspective on personal progress, which has defined the brand’s philosophy for more than 15 years. Based on new insights into how success is viewed by consumers today.

The campaign features stars from the worlds of sport and entertainment such as Formula One World Champion and McLaren Honda driver Jenson Button, Oscar-nominated actor Jude Law, Chinese actor Zhao Wei, US rock band OK Go and Mexican supermodel Montserrat Oliver alongside a cast of extraordinary achievers who share the brand’s view of how happiness in life is a fuel for success.

The Benromach Distillery Company Ltd has released two new limited edition Benromach Wood Finishes: Sassicaia and Hermitage.

These expressions offer a unique flavour profile as a result of a final finishing period in hand-selected wine casks from the distinguished wine regions of the northern Rhône, Haut-Médoc, near Bordeaux, and Bolgheri in Tuscany.

10 DRAM OCTOBER 2015

The Black Grouse, has undergone a full rebrand and is to be relaunched as The Famous Grouse Smoky Black. The new name and premiumised packaging, will say Maxxium UK “ensure a consistent look and feel across the brand’s core portfolio which includes The Famous Grouse and The Famous Grouse Mellow Gold. It will also capitalise on the growth in premium blended whisky and help to challenge perceptions around Blended Scotch.” The Famous Grouse Smoky Black delivers the same rich and smoky flavour as The Black Grouse, achieved by introducing more peated malts into the blend. The brand’s new look bottle shape has been finished with a tinted glass to convey the smokiness of the whisky it contains.

New look for Catto

International Beverage’s blended Scotch whisky Catto’s has a new bottle and packaging design. The awardwinning whisky has delved deep into the history of its founder James Catto.

His entrepreneurial spirit is at the core of the new brand proposition, ‘To the glorious journey’, which pays tribute to the whisky’s early connections with the golden age of ocean travel. The label shape takes inspiration from a boat’s bow and the bottle features a ‘ripple effect’, as though a boat is cutting a path through the waves on the ocean. The design reflects the story of the ocean liners that would have taken Catto’s Blended Scotch whisky to all the corners of the world.

Redesign for Glenfiddich Glenfiddich 12 and 15 Year Old single malt Scotch whiskies have been given a distinctive new pack design to complete a core range overhaul.

The redesign of the 12 and 15 Year Old expressions, owned by William Grant & Sons, completes a core range refresh, which began with the redesigned Glenfiddich 18 Year Old, last year.

The new Glenfiddich 12 and 15 year old bottles feature a more confident and dominant Stag and feature product information presented on a cream band which is more representative of the category.

The brand has also launched Glenfiddich ‘The Original’ whisky, a unique expression, inspired by its 1963 Glenfiddich Straight Malt. Peter Gordon, Glenfiddich Company Director comments, “Glenfiddich The Original is testament to the family’s vision and independence, which has allowed us to continuously strive to innovate and create superior whiskies. Glenfiddich The Original is a prime example of this and a tribute to my father, Sandy, and Uncle Charles’ achievement of introducing our single malt Scotch to the world.”

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Growing together

BRAND NEWS Lager

Budweiser hits the road with new music tour A new advertising campaign from Budweiser launched last month promoting its Budweiser Live Project, a unique music tour taking place in October, which transports great British music talent across the UK in a bespoke tour bus. The brand has also partnered with music streaming service, Spotify to promote the tour, which is part of the brand’s Global Music Series.

The aim is to create unique, free gigs in cities across the UK to bring fans “experiences like no other.” The Budweiser Live Project will be touring across the country, with a different headline artist across the three weeks, plus a support act and local artist from each of the tour cities.

The Budweiser Live Project will also be supported by a range of other marketing activity including digital, social media, PR and experiential marketing.

More information, including how to get tickets for Budweiser Live Project gigs, can be found at www.budweiserliveproject.co.uk. All gigs will be open to individuals of 18 years or over and will be free of charge. The tour kicks of at Glasgow’s Queen Margaret Union on 6th October followed by a gig at the Liquid Rooms on 7th October.

Tennent’s Lager and Ayr Racecourse team up

Tennent’s is the new official beer sponsor of Ayr Racecourse. The brand has signed a five year deal that will see the lager and other associated brands sold throughout Scotland’s premier racecourse.

It will be the first time in many years the famous lager will be available at the course although historically the Tennent Caledonian Breweries Handicap raced at the track for many years until 1999. The collaboration will see newly designed Tennent’s branded areas across the site and bar areas. Signs featuring the iconic red T, specially designed to capture the spirit of a race day, such as ‘Dead HeaT’ and ‘Punter’s FavouriTe’, will adorn the bar areas. Additional high quality branding and outdoor mobile bar units (pictured) will be rolled out over the next year to enhance the already high quality on-course experience for visitors.

Hooper’s have added Plum & Sloe to it’s range of fruit brews. The new flavour from Global Brands will sit alongside the existing collection of alcoholic fruit brews including Dandelion & Burdock , Cloudy Lemonade, Strawberry & Elderflower, Raspberry & Nettle and Ginger Beer.

Simon Green, Marketing Director at Global Brands said, “Innovation across the premium RTD category is centred on a shift in demand towards products that have premium credentials, real provenance and heritage with more interesting and natural flavour options.”

The 4% ABV drink will portray the same quirky and traditional characteristics in the iconic 500ml bespoke bottle design, to be served over ice.

The launch is supported by Global Brands with promotional sampling, bespoke POS alongside planned digital and social media campaigns to drive awareness and engagement.

Heineken links up with BT Sport

Heineken has signed an exclusive deal with BT Sport, to offer Heineken on-trade customers discounted BT Sport Total subscriptions. Discounts of up to 50% could available.

The deal follows a three tier structure with 30%, 40% and 50% discounts off a fully comprehensive BT Sport Total package, offered to customers depending on their stock agreements with the brewer.

Lawson Mountstevens, on-trade sales director at Heineken, says, “The background to this deal is really simple - we want to help our trade customers grow their businesses. This new partnership provides them with a real opportunity to attract consumers to visit their locals at otherwise quieter times. The new partnership is also a great fit, with BT Sport providing coverage of the UEFA Champions League and European Rugby Champions & Challenge Cups both sponsored

by Heineken, plus the UEFA Europa League now sponsored by our Amstel brand.”

Additionally, those who take up the Heineken/BT Sport package offer will also have free access to BT Sport’s Social Connect - an online platform designed by licensees for licensees allowing them to update and synchronise their websites and social media channels at the same time - which normally costs £100 per annum.

Meanwhile Heineken have also just launched a new TV ad featuring Daniel Craig as James Bond, in a high speed boat chase. The ad is part of its integrated global Spectre campaign. In addition, it has also announced an exciting digital campaign featuring the world’s first ever selfie from space, dubbed the ‘Spyfie’.

DRAM OCTOBER 2015 13

BRAND NEWS

ALL THE L ATEST BRAND NEWS

Liqueur

Midori builds digital presence Melon liquor Midori – part of Maxxium UK – has embarked on a digital and PR campaign aimed at increasing brand growth, awareness and consumer trial. It has been designed to broaden the appeal of Midori, build audience awareness and create an emotional brand connection with 18-25 year old fashion and beauty conscious consumers. To kick things off, the brand has launched its first UK wide Twitter account and reinvigorated its existing social media platforms with new creative content, fan acquisition and interaction.

Nick Barker, Brand Manager – liqueurs, at Maxxium, said, “Midori is driven by its fans and we want to continue to excite them and give them more opportunities to explore and enjoy the brand. Our audience lives for great times with friends and love making lasting memories. By tapping into our core target’s interests and playing in her spaces, we want to strengthen fans emotional connection with Midori.”

New Disaronno Riserva liqueur Disaronno Riserva is a new luxury limited edition liqueur, which combines the signature notes of Disaronno with a blend of Scottish malt whisky.

The new liqueur is aged in Marsala barrels from the Cantine Florio in Marsala, Sicily.

Augusto Reina, CEO of Illva Saronno hand selected the perfect blend of whiskys on a trip to Speyside, to complement the flavours of Disaronno. He then transported the whisky to Cantine Florio winery; Sicily’s oldest winery, where the Riserva was then aged in old wooden Marsala casks dating back to 1938.

Augusto Reina comments, “I am honoured to present Disaronno Riserva It’s a product that is deeply rooted in the company’s ethos; research and innovation have always been the guiding principles in managing the family business, and it is these exact values that have made this new product truly unique.”

The result is an initially sweet touch of spice softened by light hints of vanilla-almond, with fruity overtones and a finish that is peppery, recalling dried fruit with a touch of intriguing Madeira.

It is ideally served neat, or on the rocks. Only 10,000 bottles will be produced worldwide, and it will have a RRP of £250; definitely one for the connoisseurs.

14 DRAM OCTOBER 2015

Magners has announced the launch of a new category innovation for the Scottish on-trade, Magners Original Ice Cold (ABV 4.5%). This is the first ‘ice cold’ draught cider to hit the UK. Magners Original Ice Cold draught cider has a eye-catching ‘ice fount’ which has been created to keep the cider perfectly chilled and ready to serve at the optimum temperature of zero degrees.

Magners Original Ice Cold will come with a full support package including tailored ROS kits, eye-catching point of sale material for all stockists and in-bar promotions to encourage consumer trial.

The draught cider segment is now worth double the value of the packaged cider sector and growth is set to continue thanks to sustained consumer demand.

Paul Condron, Marketing Director at Tennents Caledonian Breweries, said, “We are excited to launch the UK’s first ‘ice fount’ in a cider category which continues to present a huge opportunity for the Scottish on-trade.

Apple cider is the dominant force within the draught category, with a 95% volume share of the draught cider market and the launch of Magners Original Ice Cold shows our ongoing commitment to developing innovative products that reflect the changing demands of cider drinkers.”

Meanwhile there are another two product innovations from Magners for this Autumn they are Magners Alcohol Free and Forbidden Flavours.

Gin Tanqueray Bloomsbury – a new expression Diageo Reserve has announced the launch of a new limited edition Tanqueray expression, Tanqueray Bloomsbury Gin. Tanqueray Bloomsbury Gin, 47.3% ABV, pays homage to the time the Tanqueray distillery was located in Bloomsbury, England. Strong in juniper flavour with clear notes of cassia bark, the luxury bottle design features a signature marque with the initials of Charles Waugh Tanqueray on the label. Tom Nichol, former Master Distiller at Tanqueray, commented, “I wanted to make something that was completely different from our other limited editions and with this gin I do feel we have achieved that. It is very inspirational to work with an original Tanqueray family recipe, and for it to taste this good.”

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AUTUMN COCKTAILS IT’S NEVER TOO EARLY TO THINK ABOUT THE DRINKS YOU’LL BE SIPPING IN THE COLDER MONTHS TO COME.

Red Scotch

Dracula’s Bite

INGREDIENTS 25ml Scotch whisky Tomato juice Juice of half a lemon Dash of Worcester sauce Dash of Tabasco

INGREDIENTS 2 x VK Black Cherry 2 x Corky’s Sour Cherry + Cola

METHOD Shake together the whisky, tomato juice, lemon, Worcestershire sauce and Tabasco sauce. Fill a glass with ice and pour the mixture over and decorate with freshly ground black pepper.

METHOD 1. Fill 1/3 of the cauldron with cubed ice.

2. Pour x2 bottles of VK followed by x2 shots of Corky’s.

3. Add in the Spooky Spiders.

4. Top up the cauldron with cola, stir and serve.

Ginger Walker

Flamin’ Apple Pie

INGREDIENTS 50ml Johnnie Walker Red Label Blended Scotch Whisky 150ml Ginger Ale 1 wedge lime

‘Crazy for apple pie? It doesn’t get much better than this sweet and fiery combination. No baking required’

METHOD Fill a glass with ice.

Pour Johnnie Walker Red Label Whisky and ginger ale into the glass.

Using a jigger measure 50ml Johnnie Walker Red Label Whisky and 150ml ginger ale into the glass.

Garnish with a wedge of lime.

INGREDIENTS 25ml Southern Comfort 25ml Fire Eater Apple Juice METHOD Pour the Southern Comfort, Fire Eater and apple juice into a shaker with ice Shake well and serve Garnish with a apple slice.

DRAM OCTOBER 2015 17

FIVE BILLION REASONS WHY THE HOSPITALITY INDUSTRY IS GOOD FOR SCOTLAND

P

ubs, restaurants, hotels and clubs may have been bashed by legislation over the last few years, from the smoking ban to drink-driving legislations, but it remains one of Scotland’s key employers and generates nearly £5bn for the economy.

Ken Smith wrote a piece in The Herald newspaper last month saying that it was a pity that the Scottish government didn’t give the same level of support to the licensed trade that it has given to companies from out with Scotland. These companies were given financial incentives to set up here, have taken the cash, and, in some cases, a few years down the line, have upped sticks and cashed out.

The growth in the number of new licences issued in Glasgow outstrips London.

Glasgow enjoyed an increase of 5.2% over the last year.

5.2%

Market Growth Monitor from AlixPartners and CGA Peach.

Successful Operators and their turnover Macdonald Hotels

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Caledonian Heritable

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Crieff Hydro

Lynnet Leisure Group

Di Maggio’s

Crerar Hotels

40% of staff are under 25 in the licensed trade.

Brewing and pubs support 71,000 jobs in Scotland compared to 45,000 across the entire UK from Scotch Whisky.

GB on-trade Bars & Clubs £10.1bn, up +0.1%

£23.6bn up +1.6% Pubs £9.3bn, up +1.2%

Hotels & Restaurants £4.2bn, up +6.5%

£27.45m £26.2m £23.1m

Montpeliers £15.4m Buzzworks £12m

Costley & Costley

Our industry is full of entrepreneurs from Paddy Crerar at Crerar Hotels to David Wither and his team at Montpeliers. Mario Gizzi and Tony Conetta of Di Maggio’s, Steve Graham at Manorview, Malcolm and Karen Simpson at SimpsInns, James Mortimer at the Lynnet Leisure Group, Stefan King at G1 and Caledonian Heritable et al. There is no shortage of Scottish independent and successful entrepreneurs in this sector. In fact, it would probably be a challenge for anyone to come up with an equivalent number in any other sector.

The Scottish hospitality industry is a real success story and we should be shouting about it. But not only that the Scottish Government should be called to account and asked where is the support that this industry is due?

£9.5m

Manorview £9m

18 DRAM OCTOBER 2015

The reality of the move to food is borne out in AlixPartners and CGA Peach data which shows that today in Britain, for the first time, the number of licensed restaurants outstrips the number of drink-led community pubs – a switch that occurred earlier in 2015. The report reveals that there are now more restaurants with licences in Britain than drink-led ‘community locals’ – 27,500 against 26,700. The number of pubs and bars overall fell by 2.6% over the year to just above 53,000.

There are around 4,900 pubs in Scotland today employing 43,000 people. That’s more than Aberdeen, Edinburgh and Glasgow City Councils combined.

In the hospitality industry as a whole (including hotels and restaurants) the number of people directly employed is around 256,000, with a further 120,000 indirect jobs.** (10% of all Scottish jobs)

In an ideal world, the government should be running a health campaign for the industry. “Drink sensibly... go to your local pub’? Is there any coincidence that the level of drinking in Scottish adults has gone up, but alcohol sales in Scotland’s hospitality industry has gone down. Scots are drinking at home and pouring themselves double measures!

There are also key areas that could be addressed for instance the way rateable value is calculated?

Why is it calculated on turnover? What other business pays rates calculated this way? In fact, many start-up businesses are exempt from rates.

Why don’t they set up an investment fund to help licensees expand? According to a report commissioned by the British Hospitality Association BHA the digital and creative

“The long-term decline in the total number of licensed premises in Britain - including hotels, clubs, restaurants and other venues selling alcohol on the premises - appears to have bottomed out.

Over the last year, total numbers actually increased slightly by a net 965 to just over 124,000, driven largely by the expansion in restaurants. In the previous five years, numbers had fallen by over 8,000.”

The pub sector contributes around £1.5bn to the Scottish Economy and generates over £900m in tax revenues.

industry is estimated to have supported 2.3 million jobs in 2014, compared to 2.9 million supported by the hospitality industry. From 2010 to 2014 the digital and creative industry is estimated to have created 284,000 net additional jobs in the UK economy. This equates to 14% of all jobs created in the UK over the past four years compared to the 17% of jobs created by the hospitality industry.

Clearly, both the digital and creative industry and the hospitality industry have been key players in the jobs recovery in the UK over the past four years. However, where the digital and creative industry has received strong support in the form of tax relief from the UK Government, the hospitality, and tourism industries have not. So come on Nicola Sturgeon it’s time to take action.

There are 20,000 diverse tourism businesses in Scotland.

Wholesalers supplying the Scottish hospitality industry spend £2.6bn buying goods for their customers.

(45% food, 21% drink.)

Peter Martin, Vice President of CGA Peach There was growth in numbers of wine bars, café bars and food-led pubs – the latter increasing by 1.1% over the last 12 months. Branded food pubs saw a 9% growth in numbers – and the bulk of the overall growth in restaurants came from the, largely branded, chain restaurant market.** There was a 4.4% decline in drink-led pubs and bars – including a 5.1% fall in community pub numbers. The total numbers of licensed premises were largely unchanged year-on-year, with growth in food-driven sites off setting declines in traditional pubs and bars. The suburbs, in particular, saw a marked ‘move to food’, with a 5.2% increase in those type of operations – not far behind the growth rate in urban centres.** Urban areas were the main focus for the new growth, seeing a 2.9% uplift in licensed premises in the year to June, with foodled sites, including restaurants and pubs, increasing 5.9%, while the numbers of drinkled businesses remained largely static.**

Scotland’s share of the hospitality industry’s total contribution to UK GDP £4.9bn The UK hospitality industry contributed an estimated £57bn to UK GDP in 2014.

The hospitality industry is the UK’s fourth biggest employer (8.8%). Ahead of industries such as education (8.7%), manufacturing (7.8%) and construction (6.3%).

Total turnover generated by the UK hospitality industry is estimated to have been £118bn in 2014.

DRAM OCTOBER 2015 19

Jobs in Scottish bars and pubs has, it is estimated gone down by 2,100 between 2010 and 2014. However jobs in the licensed and unlicensed restaurants and cafe sector have gone up by 15,800.

On average, 1% of total investment in the UK economy is made by the hospitality industry. In 2014, gross fixed capital investment (excluding depreciation) by the industry is estimated to have been £5bn if you take Scotland as 10% of UK that would equate to £500m worth of investment in Scotland.

Total economic impact of the hospitality industry Adding together the direct, indirect and induced impacts described above gives the total economic contribution of the hospitality industry. The total gross value added contribution to GDP from the hospitality industry is estimated to have been £143bn in 2014.

This is equivalent to ten per cent of UK GDP. For every £1m the hospitality industry contributes to GDP itself, it creates another £1.5m elsewhere in the UK economy.

Following a similar approach, the hospitality industry is estimated to have supported a total of 4.6m jobs in 2014, through either its own activities, supply-chain spending, or the induced expenditure of employees and those in its supply chain. This equates to 14% of total employment in the UK. For every ten direct jobs the industry creates another six are created elsewhere in the UK economy. This means the hospitality industry’s employment multiplier is 1.6.

Steve Graham, Manorview, when asked what the Government could do to help the trade grow, said, “The government could lower the VAT rate to be in line with other European countries.

This would help to subsidise more investment in people, products and the licensed trade in general. And I’d also like to see the government level the playing field on rates payable per square footage rather than on turnover which is applicable within the licensed trade as compared to other retailers. And obviously the introduction of minimum pricing in supermarkets.”

This month’s Greene King Leisure Spend Tracker has revealed that over a quarter of British adults (27%), who expect to celebrate the festive season, intend to spend more this Christmas than last year, while almost 60% have indicated that they have no plans to cut spending this year.

Fiona Gunn, Greene King’s marketing director, Greene King said, “Further growth on last year’s spending would mean a great boost for the UK economy. Beyond showing how much Brits enjoy the festive period, these findings indicate that consumers are much more confident in their personal finances than in recent years.”

New places September 2014 – September 2015

Refurbished

Anchorline Glasgow

Gusto Glasgow

Boozy Cow Edinburgh

Slighhouse Edinburgh

Saint Luke’s Glasgow

Tigerlily Edinburgh

The Cochrane Inn Ayrshire

The Jolly Botanist Edinburgh

Ox184 Edinburgh

The Strathmore Glasgow

The Western Club Glasgow

The Waterfront Hotel Ayrshire

Saint Judes Glasgow

Element Edinburgh

*Statistics from the Oxford Economics report: The Economic Contribution of the UK Hospitality Industry 2014 published September 2015. Commissioned by BHA. **Information from AlixPartners and CGA Peach Market Growth Monitor.

Icons by www.freepik.com 20 DRAM OCTOBER 2015

SUSAN YOUNG CATCHES UP WITH STEFANO GIOVANAZZI, AHEAD OF THE OPENING OF HIS LATEST VENTURE CAFFÈ PARMA.

I

have to admit that I have known the Giovanazzi family and go to Bacari bars where they would have 2 or 3 for more than 30 years... in the days that journalists dishes and some wine. Cicchetti has now re-emerged had expense accounts my father used to take us to and is a big thing in Italy. The ‘aperitivo’ time has become his ‘Papa’ Angelo Giovanazzi’s places for lunch. On high much more than about an early evening drink, but it has days and holidays that would be La Parmigiana, and become an Italian ritual, part of Italian culture, where after Stefano opened Paperino’s on Sauchiehall Street, people stop by for an early evening drink and small bites there was hardly a week that went by that we didn’t pop - Cicchetti. I’m hoping they will be just as popular here. in for a Penne a la crema. So when I heard that he was Obviously we will still offer a full menu with some of the downsizing from Paperino’s West End to Caffè Parma, a most popular Paperino dishes appearing and we are new build restaurant that is part of the Western Tennis also serving Pizza. Caffè Parma will be a continuation Club, I was slightly surprised. After all his West End of Paperino’s famed offering of Italian dishes known restaurant always seemed for their quality, value to be doing a roaring trade. for money, flavour and But as Stefano explains, familiarity.”

“It’s all about timing. I feel Paperino’s closed its doors this is the right time for for the last time at the end I WANT TO BRING me to open something of August. Says Stefano, ITALIAN CICCHETTI smaller.”

“I thought I might be a bit TO GLASGOW. THESE He continues, “We started upset when we walked talking to the tennis club away for the last time. But ARE SMALL PLATES, a couple of years ago. I I wasn’t. The last few years LIKE TAPAS. THEY thought it was a great have had its up and downs, location and obviously I still and I certainly no longer ARE VERY FAMOUS IN do. I love the fact we have want to build an empire.

NORTHERN ITALY a large terrace overlooking We got our fingers burnt the tennis courts. There with Paperino’s at 78, and STEFANO GIOVANAZZI, have been a few issues I’m the first to admit that CAFFÈ PARMA along the way, and that’s was my fault. I couldn’t give why there has been a bit of it 100% of my attention, delay in the opening plans, and a new restaurant does but hopefully everything need that. We opened it in is now ironed out and we are planning on opening in a 2009 and closed it three years later. Over that time, couple of weeks.” seven other Italians opened in the vicinity all chasing the Stefano’s father Angelo started out with chip shops same business, and it was a recession. In hindsight, it and opened his first restaurant La Parmigiana in 1977. was the wrong move for us. It was more of a cut throat In its hey day, it was probably Glasgow’s finest Italian arena, and I wasn’t used to that.” restaurant. It was small and Angelo had a very hands And while Paperino’s in Byres Road was a success, on approach. Says Stefano, “That’s what I would like that success has come at a price. Says Stefano, “I was to do at Caffè Parma. I’ve kept the connection to La there for 10 years and it exhausted me. It exhausted Parmigiana with the name, and I am planning on being me mentally when it was quiet because I was always here every day and looking after my customers, the way thinking about how to get it busier, and when it was busy my father was able to.” it exhausted me physically. It was a big unit. So when our Caffè Parma will open for breakfast and will offer rent was put up I decided the time was right to move ‘Cicchetti’. Says Stefano, “I want to bring Italian Cicchetti out. I discussed it with my brother Sandro, and he was to Glasgow. These are small plates, like tapas. They are supportive.” very famous in Northern Italy and come from the era This is Stefano’s first solo venture, he explains, “Although when Italian merchants used to congregate in Venice this is my very first solo venture I am obviously still

22 DRAM OCTOBER 2015

LICENSEE INTERVIEW

Stefano Giovanazzi: “I feel this is the right time for me to open something smaller.”

DRAM OCTOBER 2015 23

HOW THE WESTERN WAS WON LICENSEE INTERVIEW

involved in the family business. Sandro has always been very supportive. I have always run Paperino’s and he let me get on with it, equally he has always run La Parmigiana and I have always let him get on with. But now he has revealed that he is retiring I will be giving his son Matteo, who has taken over, a helping hand. For instance, we have got a new menu planned which has been substantially expanded to include more pasta and fish. Matteo will be hands on there, but I will help when he needs me. We also may have a loyalty card which works between the two venues.”

He will be opening with some familiar faces. The chefs and kitchen staff and waiting staff have all come with him. Says Stefano, “I’ve got some great staff, and I’m delighted that they are supporting me in this new venture. We’ve got large kitchen downstairs, and although there will be familiar dishes on the menu, we have an opportunity here to experiment a bit more with new dishes too. Although we have fewer covers I will, as you would expect, be turning the tables.”

Caffè Parma’s menu reflects my own passion for Italian cuisine and fish, blending l o c a l l y s o u r c e d ingredients w i t h traditional r e c i p e s .

I’m also introducing Lambrusco back to the wine list. The Lambrusco we are serving is award-winning, comes from Parma, and is light, but dry, ruby red, slightly fizzy and will be served chilled.”

Caffè Parma is light and fresh, pale green upholstery, tie-in with the tennis courts, and the tiles which are wooden in appearance, give the small space a spacious feel. There are several good sized booths in the windows, and customers will be encouraged to eat at the bar, in the Italian custom.

Stefano is also introducing lots of produce from the Parma area (where his family originates from) to the restaurant.

Says Stefano, “There will be lots of nice olive oils and other Italian delicacies visible.”

The restaurant, boasts 65 covers, while the large terrace overlooking the tennis courts can take 24, also has a small raised area at the front which will have a couple of tables.

Perfect for watching the world go by.

As we concluded our meeting an Italian gentleman popped in. “When are you opening,” he asked, “I’m starving.” Stefano explained that this was one of his regulars from Paperino’s who came regularly for lunch. I’m sure he, and many others, will be frequenting the new Caffe Parma. Says Stefano, “I am ready for a fresh start. It’s the right size and has all 24 DRAM OCTOBER 2015

the right links. I feel at home here already and I am really looking forward to welcoming customers, old and new, and introducing them to Cicchetti.”

I FEEL AT HOME HERE ALREADY AND I AM REALLY LOOKING FORWARD TO WELCOMING CUSTOMERS, OLD AND NEW. STEFANO GIOVANAZZI, CAFFÈ PARMA

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Catering equipment supplier to the new Caffè Parma wishing Stefano and staff every success in the new venture!

DRAM OCTOBER 2015 25

// Specialist Fit-Out // Building Works // Manufactured Joinery // M&E Co-ordination // Decorating // FM Support

of a kind Congratulations Tigerlily!

It’s hard to believe but you look even better now.

What a vibe!

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125 George Street, Edinburgh EH2 4JN

TIGERLILY DESIGN FOCUS

W

hen Tigerlily opened in Edinburgh nine years ago, it brought a real WOW factor to Scotland’s bar scene. Last month it re-opened after a 10day refurbishment, which deserves a WOW in its own right. Some bars and clubs are shut for months, but as Development Director David Johnston explains, “Every week we were closed we dropped £60K profit, so we had a real incentive to get the doors back open.”

The 10-day turnaround meant it was critically important that everything went to plan. Under the watchful eye of designer Jim Hamilton and Hardies, the main contractor Thomas Johnstone and a host of first-class suppliers, Tigerlily re-opened on time, and on budget.

Derek Ferrier, Managing Partner of Hardies Property & Construction Consultants Edinburgh told DRAM, “It was extremely heartening for us to be asked to return to such as prestigious project after originally being involved in 2005-2006 when TigerLily was first opened. Performing the roles of Project Managers, Quantity Surveyors, Architectural Technicians and Health & Safety Advisors, we would say that the main challenge we faced was the extremely tight turnaround time of only ten days on site to complete the project. As a popular working business where time is money, the client wanted the job completed smoothly, efficiently and on time. I am glad to say this was

26 DRAM OCTOBER 2015

BY SUSAN YOUNG achieved and the venue is looking absolutely fantastic!” and white rugs, and new chairs which are grey in colour on The change is apparent immediately as you walk through the the outside, with bright pink interiors. They are best described front door. The entrance now features a huge mirror, a stone as looking like a horse drawn carriage seat. David comments, floor and a stand-out Moooi light.

“These seats are great. They allow you to have conversations The Georgian bar at the front that no-one else can hear. It’s now has a beautiful marble top, also nice to have something that a new back bar a white marble gives you a bit more intimacy in THE CLIENT WANTED floor, inlaid with wee mirrors, and a place with as much space as THE JOB COMPLETED striking black and white wallpaper.

Tigerlily.”

SMOOTHLY, EFFICIENTLY Says David, “We tried to reutilise The walls also feature the as much as possible. Obviously the bespoke wallpaper. Says David, AND ON TIME. I AM big changes are the things like the “I think the wallpaper is brilliant.

GLAD TO SAY THIS new marble floors and the mirrors, We got an illustrator to the do and the artwork, which all came the design and then we turned WAS ACHIEVED. from Edinburgh Printworks. We it into wallpaper. Jim sourced haven’t changed the fixed seating the illustrator, but all our other DEREK FERRIER, and the stools in the front bar, but creative work for the menu’s HARDIES PROPERTY & for some reason now they stand and on the staff uniforms was CONSTRUCTION CONSULTANTS out better.” Indeed, they do. The done by illustrators Good Wives soft green leather seating appears and Warriors.” brand new. Says David, “We’ve had them for three years but The hall that takes you into the main bar now has room dividers, we got them from America and we had them upholstered in called Crittall screens and named after the metal framed beautiful green leather, it is the same leather that Italians use windows that were used by the Victorians during the industrial to make handbags.” revolution, often associated with New York lofts or London Beyond the front bar, the first seating area features new black warehouses. They are steel structures which give you the DRAM OCTOBER 2015 27

impression that you are looking through windows, but obviously pound in weekly sales. But we wanted to reset and re-engage there is no glass. They have used these screens to divide the the younger marketplace, without alienating our existing seating areas on the left on the venue. The second area is customers. It was probably change for change sake. But also quite different from the first – I was conscious that Tigerlily was where it was once wood panelled becoming a bit of a destination it now features a large living wall. venue, and we wanted to make it WHEN WE STARTED OUT Although David says it still has to slightly more casual.” bed in, the mass of foliage adds a One of the key changes has been ON THE REFURBISHMENT warmth to the décor that wasn’t the raising of the dining area WE WERE CLEAR THAT WE there before. The Tom Dixon in the centre of the venue. The chairs have been retained and diners are now seated on a large DIDN’T WANT TO TRY AND have been recovered in exactly plinth, which means you now FIX SOMETHING THAT the same dark blue material. go up a step on to the dining WASN’T BROKEN. David agrees, “It’s funny we have platform, which features booths darkened down a lot of stuff, with leather upholstery. This DAVID JOHNSTON, but the walls and ceilings are area has been extended too.

DEVELOPMENT DIRECTOR, mainly white, but the greenery, Explains David, “We took out the which we now have in abundance big screen wall and created new MONTPELIERS throughout the venue, and the booths in what was previously other colours we have used, do a dead space. We used to have make venue appear more inviting. Dark against light seems to long tables there but the space was under utilised.” bring warmth in.”

The new booths are upholstered in a rich purple tweed-like He continues, “When we started out on the refurbishment material. David says, “It adds texture. We’ve also changed we were clear that we didn’t want to try and fix something the lighting and introduced Moooi bell lights in dark green and that wasn’t broken. After all in nine years we hardly dropped a white. I think the lights, from Tangram, have a bit of Alice 28 DRAM OCTOBER 2015

AKD were delighted to have been awarded the electrical refurbishment of such an iconic establishment and wish Tigerlily all the best for future years.

Edinburgh Head Office AKD House, Maulsford Avenue Edinburgh EH22 1PH T: +44 (0) 131 654 7080 F: +44 (0) 131 654 7099 E: Edinburgh@akd.net

Crewe Regional Office Unit 2a, Crewe Trade Park Gateway, Crewe CW1 6JT T: +44 (0) 1270 583 533 F: +44 (0) 1270 582 533 E: Crewe@akd.net

Electrical @ the Core but so Much More!

Glasgow Regional Office 41 Wellshot Road Glasgow G32 7XJ T: +44 (0) 141 763 3288 E: Glasgow@akd.net

www.akd.net DRAM OCTOBER 2015 29

and Wonderland about them with a bow at the back. We also moved the lights that were there to the other side of the bar.”

Beyond the raised area is the East side. This is one of the biggest transformations. This area used to house booths and was quite dark. Today the new look area, is more conservatorylike. The glass roof has been revealed, and although blinds will go back on, they will be kept open. The back wall now is covered in eclectic looking artwork and the newly painted walls are dazzling white. The look is completed with fitted white display cabinets in which an array of spirits are housed, and opposite, there is a library area. David says, “We had to take a wall down to create the library which is now our private dining area.

We’ve filled the shelves with some 1,200 books. This room is also where we put most of the artwork. We are calling it the East side, and on the wall leading in from the bar there is a bright red neon sign which says ‘Eastside’. When we took the blinds off for the refurbishment we thought this is a great view, and at night it looks even better when the lights from the hotel rooms upstairs light up the area.”

Marble topped bistro tables and a wall length dark green/ almost black Chesterfield seat add to the look. Says David, “It has a more casual look, but it also has a bit of a wow factor.”

The main bar also has a new look. The bar top has been created from marble and the back gantry has been knocked out and a new glass gantry added. David explains, “The area at the back 30 DRAM OCTOBER 2015

was really cut off from the rest of the bar. In the past is probably seen as a bit of an overflow, and it didn’t really connect with the rest of the bar. You felt like it was a back room. Now that we have taken out the mesh screen and painted the walls white, the whole area is a lot brighter and connections. We have upholstered the seating, added marble table tops and moved the red lights from the centre of the venue – all of which have made it appear like a whole new place. Already it is proving to be really popular with customers. I love the marble – it feels soft and warm and the grain is just lovely. All the bar stools are new too and upholstered in lovely soft black leather. In fact, we have invested more than £70K on beautifully made furniture.

The bar stools, however, lack a bit of height so that is one of the things that I am fixing. This is mainly because we didn’t want to move the height of the bar. I would like to get people eating at the bar – they do this in the US, but we don’t seem to encourage it but we want to encourage it. In terms of snagging there has been very little. And have a few add-ons to introduce.

We’ve also upgraded the smoking area and have done some maintenance on the rooms. We want to attract everyone from 18 – 80, and we wanted a more relaxing environment, I think we have achieved this. The new-look Tigerlily has legs and I think we can take as far as we need to.”

I think he is right. Well done to all involved.

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DRAM OCTOBER 2015 31

190 Bath Street, Glasgow G2 4HG

SAINT JUDES

DESIGN FOCUS

T

alk about a transformation. When Groucho St Judes opened on Bath Street in 1999 it was the epitome of cool. The trio that was Paul Wingate, Bobby Paterson and Mary Wan put the Glasgow version of the London club firmly on the map. Over the years it had a few incarnations first as St Judes/Mamasan and most lately as the Liquor Store. But now another trio Paul Hislop, Brendan Hegarty and Richard Cook are aiming to put Saint Judes firmly back on the map. They have given the building, that housed the former bar and club, a complete make-over and created an upbeat funky looking bar and restaurant, two function rooms and Lola’s, an uber cool nightclub.

Paul and Brendan already own Sugar Cube in Glasgow’s Queen Street, and Richard has come on board as a partner with the new venue, having worked for the duo at Sugar Cube. Their first venture into the nightclub business thou’ was at Boho in Glasgow’s west end, which they sold a few years ago.

Says Brendan, “We had been looking for a new place for a while. We met with Brad Stevens who had the lease, and he told us he wanted to concentrate on Soba. We had always loved Bath Street. It had a crowd we wanted to tap into, which is different from our Sugar Cube crowd. When we moved from Boho to Sugar Cube our punters came with us, but we didn’t want that to happen here. There’s also a lot of

PATRON SAINTS: l-r, Paul Hislop, Brendan Hegarty and Richard Cook

BY SUSAN YOUNG good operators on Bath Street who we have a good relationship with, and we feel we are bringing something new to the party.”

Brendan continues, “We don’t really do subtle – it’s not really in our remit. It was important that we did something different here, and that’s why we brought a designer from Edinburgh in N8.

However we have always been quite strong with our own ideas, for instance Sugar Cube we did ourselves. Luckily the deisgner was open to our suggestions too. The key thing was that the building was very disjointed and we wanted it to have a flow, and the areas had to work together as a multi-purpose venue.”

Paul says, “We went to London a few times and saw a definite trend towards reclaimed wood, coppers, back to brick and stone, but lots of modern touches too.”

The very first thing that strikes you when you come up the stairs to the building is the pink upholstered rickshaw that graces the entrance hallway. Says General Manager Richard Cook, “We saw it on ebay, and had to send someone down to London to get it.

Then we re-upholstered it.” Explains Brendan, “We’ve always had a feature in our venues that allows people take photographs and put them on social media – people know where they are.” Paul adds, “It’s subliminal marketing for us. For instance in Boho we had the cage, in Sugar Cube the bed and now here we have a rickshaw.”

That’s not all they have. The bar, which is on the ground floor, is very bright and funky, and unlike Sugar Cube it opens throughout

the day and does food. Paul comments, “The food side of things is something I was interested in getting back into. Both Richard and I have worked for Donald MacLeod and I used to run one of his restaurants. We realised how massive food now is and all three of us were keen to get in to it, and add another string to our bow. We have a great chef who is doing some innovative dishes, small plates and sharing plates.”

The most striking feature of the main bar are the colours - think purple, bright yellow, bright pink, orange... and of course the round booths which are fixed to the wall – they look like giant ends of a wooden barrell, with a brightly coloured upholstered back and matching seat which is within the round frame.

Another great photo opportunity for customers. They were specially made by a cabinet maker who also did the bespoke wooden tables and the other cabinet work. The cabinet work is all made of reclaimed woods, the walls are also panelled with reclaimed wood, and there is an eye height mirror which runs above the banquette, which not only reflects the light, but the giant lampshades especially created by Wired. Says Brendan, “We took our ideas to Maureen at Wired and she came back with these fabulous lights. The bar is in the same place, but we cut the size down. It too has a copper top but the gantry was already here. We liked it so decided to keep it.”

The design is more more subtle upstairs in the private function rooms. But some of the key elements such as the barrel-like DRAM OCTOBER 2015 33

booths have been incorporated this time with a bright yellow centre. The bar itself is made of concrete which has been brushed down with steel wool. Says Paul, “We took the business over in January and ran it for a while to see what the business was like. We were amazed by the amount of functions that were booked in.”

However as Brendan points out, the toilet facilities were appalling.

In fact he tells me that the toilets throughout the building were a disaster. Now that issue has been addressed. He says, “We have created toilets on each floor – now if you book a function in one of our rooms you have your own toilet and your own bar area. The only reason you have to go outside is to smoke. I think we have done them all to a good standard and both rooms have Karoake facilities. We can also serve food upstairs too.”

Says Richard, “We underestimated how much business there was out there. We are already fully booked for Halloween weekend, and every weekend in September was booked out too.

The great thing is that the whole place now flows. For instance if you want to have a private function you can. We are licensed till 1am in the bar and in the functions suites, and after that if you want to go down to the club you can.”

And that brings us nicely to the club which is in the basement (which was formerly the Groucho St Judes bar). You enter from Bath Street, and there is outside seating here which creates a mini smoking area. Inside the club, the walls, which were all 34 DRAM OCTOBER 2015

plastered, have now been exposed and the stonework repointed.

The bar is situated to the left as you enter and there is a very striking picture of ‘Lola’ behind the bar, with the most amazing piercing eyes. Explains Brendan, “We bought the image and got our designers to bring the eyes out, while Wired have backlit the image so that it really stands out.”

There are booths along the right hand side of the club, but booths not as perhaps we know it. They have used octaganol cubes which can be fitted together to create smaller or larger areas. Says Paul, “We wanted to do something different with the seating. We wanted to be able to create smaller booths or bigger booths and with this arrangement they can be any size.”

Brendan continues, “This is very much a party venue. And we have used clever lighting, lots of LEDs and a good sound system.

We didn’t want sparkly wallpaper, but we do bring in a bit of smokiness throughout the night to create atmosphere. This is not too serious a club. It has been created to appeal to 20 year olds and 50 year olds, it’s not pretentious. It is more about encouraging our customers to have a good laugh. We have also put a large booth which can seat more than 15 people, behind the DJ box, which allows the folk in the booth to be part of the DJ experience.”

There is no doubt about it, Saint Judes certainly brightens up Bath Street. They said they wanted a venue that was both energetic and funky – it is certainly that.

CONGRATULATIONS TO SAINT JUDES and good luck for the future

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DRAM OCTOBER 2015 35

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107 George Street, Edinburgh

COPPER BLOSSOM DESIGN FOCUS

C

opper Blossom is the ninth venue to be added to The Speratus Group’s portfolio and what a lovely bar it is!

Situated at 107 George Street, Edinburgh and this new place certainly adds something fresh and elegant to the area, and, as a 28 year old female it was right up my street.

Martin Brown, Managing Director of The Speratus Group, told DRAM, “This has been a long process for Garreth Wood (the Owner & Executive Chairman Of The Speratus Group) and I, we have drawn inspiration from a number of places around the world and our main aim was to bring something completely different to George Street and something new to the Edinburgh scene.”

It’s a basement bar that holds up to 275 people and when you first walk down the steps it is truly like walking into a different world! Plants and ivy run up the walls and overhead and there are also a number of round, white lantern style lights hanging from the overhead plants, which gives the entrance area a real garden feel. Even the concrete floor has been hand painted with a floral design by local artist Lynsey Jean Henderson (who was the graffiti artist for The Boozy Cow, another one of The Speratus Group venues).

On walking through the main door the first thing you see is an old school television being used as the hostess desk, very retro.

Another large door leads you in to the bar where the décor can only be described as pretty and oh so feminine. Martin said

BY LUCY MCGOVERN that some customers have described it as being similar to an ‘English country garden’.

A white washed finish on the exposed brick walls creates a really chic look. Large, floor length windows look out on to the colourful entrance way, showing off the plants and also allows the sun to come in adding to that fresh look that Martin and designer Adam Tibbatts were aiming for.

Alongside the windows four high level tables sit comfortably, each with six brightly upholstered stools. The bright, floral material on the stools really helps to create that summer garden feel. Each table has a quirky bird cage light above it which continues the outdoor theme.

The bar also faces out towards the windows and has a beautiful marble top with copper pipes running from top to bottom.

The overhead glass racks are also copper and have ivy wound throughout (this really is Copper Blossom!) High, cream coloured, wicker stools sit in front of the bar and provide a great place to sit if you are awaiting a table or simply enjoying a drink.

Situated in front of the main door are three comfortable gold, suede booths. Floral cushions are placed here and throughout the bar to keep the theme going. Each booth sits four people and an old fashioned lampshade, with tassles, completes the picture.

Like the lighting, there are two large feature chairs which DRAM OCTOBER 2015 37

also resemble bird cages. Each chair is at a different table, giving the customers the chance to really kick back and relax.

Moving round to the back of the bar, a raised area holds another two large, floral booths, a smaller round table and also a beautiful, black fireplace above a cute oil burning fire, something that will be appreciated in the winter.

The toilets in Copper Blossom are an absolute delight! All the worktops are marble, the flooring features black and white patterned tiles while a large number of decorative mirrors hang on the walls and even the wooden toilets cubicals are finished with a distressed, blue wash. The room really did smell of roses!

“Unusually the bar boasts it’s very own mini-laboratory for cocktail preparation and experimentation; it’s not open to the public but you can see through the glass door as you make your way downstairs. I caught up with Chris Baldwin and Shane McDevitt - the people behind the drinks programme - and asked them for their thoughts on the menu, Chris said: “The brief for the drinks menu was: classic, elegant cocktails given a moderntwist using cutting edge technology. We have a few pieces of equipment that are more common-place in a laboratory than a bar and we use these to present products and flavours in a way that our guests may not have seen before. There is a huge focus on minimising waste and on making everything we can from scratch, using locally sourced produce; the Bloody Mary, for example, is made using Scottish tomatoes which we blend 38 DRAM OCTOBER 2015

and then clarify, the hot sauce is made from scratch and then clarified and the Vodka is infused in-house with herb and spice.

It only takes our bartender a couple of minutes to make but - in reality - there are hours of prep and a lot of care taken in the different components of the drink.”

To show what can be done he demonstrated by making a Bloody Mary that was clear in colour. It didn’t have that soup like texture that it normally has. The customer is served this with three choices of spices depending on how they like it. It’s very clear to see that the team take pride in their cocktails, not just the finished result, but the whole process that goes in to it.

Working at DRAM for the last couple of years I have seen many new places and different bars but nothing like Copper Blossom.

It truly has ‘blossomed’ on to the scene!

Martin concluded “It was important to create a venue with the most elegant of surroundings which was a female friendly offering with the highest levels of attention to detail throughout all aspects of the product and service. The vision was to fuse cutting edge techniques and technology to create a friendly, vibrant and welcoming environment and an atmosphere that will consistently exceed our guest’s expectations. Copper Blossom is a destination in which you can relax, unwind and enjoy the finest food and drink.”

I am glad they did and look forward to coming back and experiencing it at night, I bet it will look magical.

@dramscotland

/dram.scotland

SUE SAYS

I

t’s nice to see a campaign for a brewer celebrating pubs and emphasising the role they have to play. However, it would have been even nicer if Greene King had used some Scottish pubs too. Greene King IPA launched its campaign ‘To The Pub’ … and handed control of its advertising to 40 pubs up and down the country (but not Scotland) and equipped each publican with a video camera. These publicans and their customers captured some incredible moments on film as they happened, from oncein-a-lifetime occasions and intimate conversations to traditional pub quizzes and darts competitions. Scots publicans missed out... I wonder why? Maybe next time?

I headed along to the STAR Awards in Dundee at the end of September, and what a good night it was. It was great to see more than 250 folk from the local Dundee trade turn out for what was really good fun evening. Maybe the organisers of the Ben Barrel Ball could take note.

It’s ball, which I also attended, was dull in comparison!

I took a wee trip to Elgin recently to catch up with David Urquhart, who was formerly MD of Gordon & Macphail. He is, as some of you may know, quite ill, but is still managing to keep up with his old pals on Facebook. It was lovely to see him and wife Sheila. At the same time, I popped into Tomintoul to see the Whisky Castle... which is now being run by my stepbrother Scott Ashforth.

It took a visit to Tomintoul to see, and taste, some new Scottish products including Dark Matter rum, and Firkin Gin, which he tells me are going down a storm with his customers. I can imagine we are going to have lots of good conversations and samplings at family dinners!

David and Victoria Beckham (pictured) celebrated the first anniversary of her London Dover Street store in style last month with a personally hosted event which was sponsored

by HAIG CLUB. Unusually for Mrs Beckham she was actually pictured supping a Haig cocktail with hubby David and smiling! Unusually she appeared quite tipsy when she was leaving. It’s good to know that she can let her hair down too! Perhaps she had one too many of the specially created “Victoria” cocktail - 50ml Haig Club, 15ml Sweet Sherry, 20ml red current syrup, 20ml Lemon juice. I must try it!

If anyone can take London by storm it’s Victor Brierly the man behind Scots company Liquor to Lips. The former marketing

guru has now turned his attention to cocktails and has promised a ‘Scottish Invasion’ during London Cocktail Week this month.

He has organised a week of events, tastings, competitions, music, trade and consumer masterclasses, featuring Scottish brands plus plenty of guest speakers and bartenders. Watch out London!

We get lots and lots of press releases about brands that you should be stocking in your bars. Unfortunately, there is not the space to have all the news in the magazine. So from next month our refreshed website will carry press releases from the drinks companies. This will allow you to find out what’s new at your own leisure. See dramscotland. co.uk I always enjoy catching up with David Johnston of Montpeliers and it was great that he took the time to show me round the new-look Tigerlily. I can hardly believe they turned it round in 10 days! He has now introduced me to his new refreshed menu, and coldpressed juices. While the team behind the new-look Saint Judes, Brendan, Paul and Richard tempted me with their own version of nachos...potato scone nachos... they were delicious!

Maybe I should spend more time writing about food… I could get used to it! Unfortunately so could my waistline!

There is no doubt that the new lower-drink drive limit has had a real impact on Scotland’s licensed trade.

But is it really surprising that its had virtually no impact on the rates of offending? Figures from Police Scotland, for the first three months of the year, show that officers recorded 1,337 offences relating to drink and drug driving – only a slight reduction in the 1,388 noted in the same period last year, before the lower limit was introduced. The Scottish Government has said the lack of a sudden spike in drink-drive offences proved that people’s behaviour had changed. Of course it has... they are now drinking at home! NHS Scotland’s latest report on alcohol sales data indicates an end to the downward trend in alcohol consumption and suggests the trend is now ‘flattening’ in Scotland. It also suggests that ‘off-trade sales may be returning to an upward trend’, with a continuing shift in the share of alcohol being sold through off-sales.

72% of alcohol in Scotland is now sold by supermarkets and off-licenses, at an average price of 52 pence per unit versus £1.66 per unit for the on-trade. Enough said!

DRAM OCTOBER 2015 39

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ROUND UP Saint Lukes, the new music venue with bar and restaurant beside the Glasgow Barrowlands opened last month. Leading figures from the licensed trade industry were treated to a delicious selection of food for the soul from the venues kitchen.

HIT Scotland Hosts Annual POETS Lunch at the Radisson, Glasgow - can you guess who the band was? (It was none other than The Bay City Rollers!)

DRAM DRINKS RETAILING AND MARKETING PUBLISHED BY MEDIA WORLD LIMITED UPPER FLOOR / FINNIESTON HOUSE, 1 THE STABLES YARD / 1103 ARGYLE STREET, GLASGOW / G3 8ND t. 0141 221 6965 e. dram@mail.com web. www.dramscotland.co.uk Editor Susan Young • Chairman Noel Young • Editorial Emma McDonald Advertising Lucy McGovern, Robert McManus • 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.

42 DRAM OCTOBER 2015

Jock’s Lodge seeks a star lessee The subject of a proposed overhaul, Jock’s Lodge is an established pub located at the intersection of four busy arterial roads in the bustling eastern outskirts of Edinburgh.

The refurbishment of the pub will include an external rebrand, a major redecoration on the inside, and an upgraded commercial kitchen. The new food offer will become a key aspect of this business going forward, creating a quality casual dining experience.

This is 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 this refurbishment offers.

35 Jock’s Lodge, Meadowbank, Edinburgh, EH8 7AA Estimated minimum ingoing costs £10,410

KEY FEATURES •

Full refurbishment planned

•

Outdoor trading area

•

Exciting food opportunity

•

Large corner plot location

To find out more, visit starpubs.co.uk or call 0500 94 95 96