Dram 305 January 2016

DRAM

305

DRINKS RETAILING AND MARKETING

@dramscotland

DRAM MAGAZINE JANUARY 2016 ISSN 1470-241X

/dram.scotland

DONALD MACLEOD CELEBRATES WITH THE BAY CITY ROLLERS

WISHING YOU A ROCK ‘N’ ROLLER NEW YEAR

DRINKS RETAILING AND MARKETING

WELCOME

W

elcome to the first edition of 2016.

This issue Annabelle Love caught up with husband and wife team Milan and Cara Nikolic who have been busy expanding their Helensburgh business and I paid a visit to the newly launched Atlantic Bar and Brasserie.

I also managed to catch up with Paul Reynolds to discuss his new Virginia Bar in Glasgow’s Virginia Court. Louise Paterson compiled our Burns and Whisky feature with some interesting facts to whet your Burns appetite ahead of Burns Night.

And of course this month we have our very own ‘New Year Gongs’. Find out who caught my eye in 2015 on pages 12-13 and 14.

This month the DRAM comes with our 2016 Suppliers Guide, which hopefully contains all the information you need to grow your business in 2016. From brand suppliers to licensing lawyers, and an update on current licensing legislation it is the most comprehensive guide to services to the Scottish licensed trade.

I hope 2016 is healthy and profitable.

Happy New Year Susan Young Editor susan@mediaworldltd.com

@dramscotland

/dram.scotland

CONTENTS

January

2016

FEATURES

12 15 18 22

NEW YEAR GONGS

Read on to see who made our role of honour this year.

FEATURES

19 Gems on WHISKY, facts on BURNS too.

LICENSEE INTERVIEW

How a couple turned up the heat in Helensburgh Annabelle Love reports.

DESIGN FOCUS

The Atlantic Bar and Brasserie, Glasgow and VIRGINIA Bar and Rotisserie.

REGULARS

04 07 33

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 JANUARY 2016 3

Urry is right on trend with new opening At the same time as new research shows that Scandinavian food is one of the fastest growing casual dining sectors, behind burgers, a new restaurant specialising in just that has opened in Edinburgh called Seasons Restaurant & Bar. The new restaurant, the brain child of Matthew Urry, is as the name suggests, all about seasonal food which has been sourced by the chefproprietor and head chef Alexander Dusak, locally from Scotland and from Scandinavia.

Seasons point of difference is that it presents diners with a list of their finest seasonal ingredients when they sit down, and its these ingredients which form the back bone of the ever-changing five or seven-course menu.

The website says, “We ask for you to put your trust in our ethos and our team to produce something special, fresh and seasonal. This will be an experience you will not forget in a hurry and hopefully you will fall in love with new produce and of course us.”

As well as seasonal dishes Urry is also pairing food with wine, cocktails or beer.

New Thai restaurant opens at Silverburn

Glasgow’s Silverburn Shopping Centre has opened a new Thai restaurant, Thaikhun, part of the Thai Leisure Group. The site is approximately 3,337 square feet and has set up camp in the £20m extension of the shopping complex. This is the company’s second venture in Scotland, after opening their first venue in Aberdeen. Some of their other restaurant locations include Aberdeen, Manchester, Oxford and Cambridge. The restaurant is casual in style, and has been designed to resemble the lively, colourful streets of Bangkok, while serving up fresh, authentic Thai cuisine.

Meanwhile in Edinburgh Cindy Sirapassorn has opened her second restaurant Passorn Thai Brasserie in Hanover Street.

Passorn Thai Brasserie is the sister restaurant to her Tollcross restaurant.

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Byron makes Scottish debut Byron has opened its first Scottish restaurant in Aberdeen at Union Square. The move into Scotland marks the 56th Byron restaurant for the group, which was established 8 years ago by Tom Byng. Although it is the first of Byron’s Scottish restaurants Edinburgh and Glasgow will come in for the Byron treatment this year too.

Byron serves hamburgers from four cuts of properly-sourced British beef, ground fresh, cooked medium and served in a soft, squishy bun.

The short and simple menu, created

by Head Chef Fred Smith, includes the Classic, Cheese, Chilli, Smoky, Double Bacon Cheese and the signature Byron, plus a regularlychanging special. Tom Byng, founder

Have you heard?

Colin Church and Martin Loney have taken over Bert’s Bar in Edinburgh’s West End. This brings the number of bars operated by the entrepreneurs company Big Red Teapot to four – Hamilton’s, Treacle, Blackbird and now Bert’s Bar.

of Byron, comments, “In recent years we’ve had more and more enquiries from people asking when we would open over the border, so it’s great to finally have openings confirmed in three equally exciting but very different cities.

Customers can also enjoy craft beers, bourbons, milkshakes, hard shakes and homemade desserts. Byron’s arrival in Scotland follows the recent launch of its partnership with the charity One Feeds Two®, which was founded by JP Campbell from an Edinburgh soup van. Byron is the charity’s first nationwide restaurant partner, 25p from every hamburger special sold at Byron will go to One Feeds Two® to provide a school meal for a child in need.

NEWS

WWW.DRAMSCOTLAND.CO.UK

BrewDog has opened pub number two in Aberdeen at 5-9 Union Street and has also ventured for the first time into the late-night music scene with what they call a “ subterranean craft beer hub.”

First up the new bar is called BrewDog Castlegate which brings the total number of BrewDog pubs in Scotland to nine. BrewDog Castlegate is also joined on Union Street by a new, subterranean craft beer hub, UnderDog. Based at the former SNAFU, UnderDog will offer up the best eclectic mixes, live music and events, paired with a draft board to change the tide for UK club nights.

Premier Inn gets set for Oban Premier Inn has submitted plans for new hotel in Oban at Shore Street on the site of the existing Harbour Bowl bowling alley. As well as 81-bedrooms the hotel will have a ground floor restaurant and parking.

Feeling the love at Tutto Matto It’s been a busy month for restaurateurs Tony Conetta and Mario Butti, not content with launching The Atlantic in Glasgow (see design) the duo also opened Italian pizzeria Tutto Matto (love bug) on Nicolson Street in the capital. The new venue specialises in stone baked pizzas – some 26 varieties in total, but it also offers pasta bowls, sharing boards and more.

Cau opened its new Glasgow restaurant at the end of November. This, the group’s first Scottish venture, in the glass-fronted 110 Queen Street building, has already proved a hit with Glaswegians. The 108-seater restaurant, which features a mezzanine level, available for private dining and business meetings, as well as a cocktail bar area, offers an eclectic mix of dishes inspired

by Buenos Aires culture, with Spanish and Italian influences.

A prominent feature on the CAU menu is Argentinian beef, which comes from grass-fed cattle, which incidentally started life in Scotland – the first Aberdeen Angus beef was introduced to Argentina from Scotland in 1879.

Charley Springall, Head of Marketing at CAU Restaurants said, “We are delighted to be part of Glasgow’s busy restaurant and night life scene. The city has recently been voted a must-visit destination by National Geographic Travel, and the city is quickly establishing itself as a foodie destination, so we know we are in good company.

It’s a great time to be a restaurant! in this vibrant and dynamic city and we are very excited about our most recent addition to the CAU family.”

CAU is the sister restaurant to the successful Gaucho group, which operates 15 restaurants in the United Kingdom.

n.b. bar & hotel

Cau Beefs up in Glasgow

The Anglers Inn at Guildtown has just received the accolade Perthshire’s Most Promising New Business of the Year Award.

Businessman Phil McKenna and Ian Cooke have turned the business around after buying it out of administration in April 2014 and re-opening in July after a refurbishment. Today the business is thriving and The Anglers Inn is now a major hub for the local community, covering Guildtown, Scone, Wolfhill, St Martins, Balbeggie, Blairgowrie and Burrelton. As a business they have been very active in supporting around 20 community activities and charities over the course of the year, proving themselves worthy of being at the heart of this welcoming and supportive community. Its Sunday carvery now hosts around 150 people every week, it boasts an extensive lunch and dinner menu, available Monday to Saturday as well as live music acts every fortnight and they also have a beer and music festival in the pipeline.

Well done.

Ken Chan has now opened a Wee Buddha pub and kitchen in Edinburgh’s Jamaica Street on the site of the former Iglu. The new venue offers Asian street influenced tapas with some favourite pub grub with a twist.

Glasgow City Council planners have given the green light to plans for a £30 million 4 star Radisson Red hotel beside the SSE Hydro at Finnieston. The 10-storey hotel will have 176 bedrooms, a bar, restaurant, Sky Bar, gallery, gym, parking for 78 cars and event space.

The hotel is owned by Forrest Hotels, a subsidiary of Glasgowbased Forrest Group,but will be run and managed by Radisson. Work will start in the Spring with hotel expected to be operational in 2017

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BRAND NEWS

ALL THE L ATEST BRAND NEWS

Whisky GLENGLASSAUGH RELEASE 2nd BATCH OF CASK BOTTLINGS GLENGLASSAUGH has released its second batch of single cask bottlings. They have been selected by Managing Director and Master Distiller Billy Walker. There are eight malts in this new batch which range from 42 to 36 years. Alistair Walker, Sales Director comments, “The BenRiach Distillery Company took over Glenglassaugh distillery in 2013 and we released our first batch of rare casks in April last year. The response on this first batch release was fantastic, with connoisseurs worldwide delighted to get their hands on these aged, extraordinary malts. We are therefore delighted to issue Batch 2 today which comprises another eight magnificent expressions - smooth, warm, characterful and sublime Highland whisky at its finest.”

GLENMORANGIE CELEBRATES FRIENDSHIP WITH PRINCE ALBERT II WITH RARE BOTTLING A r a r e, s i n g l e - c a s k w h i s k y f r o m Glenmorangie has been bottled in honour of Prince Albert II of Monaco. The bottle aims to support environmental conservation, a cause which is important to both the Prince and Glenmorangie. Dr Bill Lumsden, Glenmorangie’s Director of Distilling and Whisky Creation said, “The beautiful, pale gold whisky we chose was matured in an ex-bourbon cask for 12 years. Reflecting nature’s gifts in its notes of heather, honey, bananas, peaches and lime, the bottling epitomises the Prince and Glenmorangie’s combined passion for single malt and the natural world.” Each bottle will have a unique seal, ensuring the origin and authenticity of the rare bottle.

Kingsbarns Distillery has launched its Founders’ Club in order to celebrate the very first anniversary of its opening. The club is open to just 3000 members worldwide, with a membership cost of £500, and provides an opportunity for whisky connoisseurs to be a part of the distillery’s journey. The first bottles of the Kingsbarns Single Malt will be bottled for members of the new Founders’ Club exclusively.

PUNI DISTILLERY UNVEILS FIRST ITALIAN SINGLE MALT WHISKY PUNI Distillery, the first whisky distillery in Italy, has announced the release of the first Italian Single Malt Whisky. Established in 2010, PUNI Distillery started distilling in February 2012. Mr Jonas Ebensperger, one of the founders of the family run business, comments, “After nurturing our special liquid for so many years, we are very proud to be finally able to share our new Italianborn whisky with the world, We put all our hearts into the making of this whisky and we are very excited to give whisky lovers all over the world a chance to taste it.” Due to considerable seasonal temperature variations, the Italian Single Malt Whisky matures much faster than other whiskies in other parts of the world, acquiring complex aromas even at a young age. To showcase the variety and complexity of flavours, PUNI distillery has released two expressions with completely different taste profiles: PUNI NOVA, Nova, meaning “new” in latin, is a wonderfully delicate yet spicy single malt with warming and sweet aromas of honey, banana and vanilla and PUNI ALBA, “meaning “dawn” in Italian, but also “Scotland” in Scots Gaelic. PUNI ALBA offers a complex bouquet of candy fruits, sultanas and exotic fruits entwined with warm, reassuring hints of smoke.

The packaging is specially designed by up-and-coming Italian designer Christian Zanzotti.

JOHNNIE WALKER URGES ‘JOIN THE PACT’ Johnnie Walker’s ran its global responsible drinking campaign called ‘Join the Pact’, during December, partnering with McLaren Honda and F1 Stars Mika Hakkinen, Jenson Button, Fernando Alonso, and Stoffel Vandoorne It was part of their anti drink driving campaign, which saw Johnnie Walker offer safe, discounted rides home with UBER in the UK and Lothian buses in Edinburgh on New Year’s Eve. Andrew Cowan, Managing Director of Diageo GB, said, “We are committed to encouraging people to get home safely.” 2.6 million people globally have already made a pledge to never drink and drive.

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BRAND NEWS Gin ABERDEEN GIN NOW AVAILABLE Aberdeen now has its own gin in the shape of Porter’s Gin. This the first gin to be distilled in Aberdeen for over 100 years, and was created by a team of licensed trade professionals Ben Iravani, Josh Rennie and Alex Lawrence, who trade under the name from the Langstane Liquor Company. It is named after Professor Andrew Porter from Aberdeen University, who sourced their distillation equipment. Says Ben Iravani, “Our whole production method is based on creating a unique but bold flavour for mixing drinks, and we put a lot of hard work into balancing the modern and traditional elements of the gin. We also use only 100% British grain wheat alcohol and certified ethically sourced botanicals. This all results in a world class product.

Tennent Caledonian’s Scottish smooth ale, Caledonia Best, will sponsor Scottish Rugby for a further three years. The ale will continue its position as the official beer to the Scottish national team, Edinburgh Rugby and Glasgow Warriors, until the end of 2018. Caledonia Best’s contribution to rugby in the upcoming years will massively increase in investment.

Managing Director for Tennent Caledonian Breweries, Alastair Campbell comments, “We are delighted to renew our partnership with Scottish Rugby, which continues to support the development of the sport, here in Scotland. With the recent performance of the national team at the Rugby World Cup, Glasgow Warriors becoming the first Scottish pro team to win a major piece of silverware and Edinburgh reaching a showcase European final, Scottish rugby is certainly on the up and we’re very excited for what the next chapter might bring.”

Tequila

SPIRIT CARTEL COMES TO THE UK

Liqueur RED SQUIRREL GINGERNUT IS BORN Red Squirrel Brands has unveiled its new Red Squirrel Gingernut Liqueur which has an ABV of 20%. Brand Developer, Bruce Borthwick, said, “People are looking for lighter and more versatile drinks, which can be drunk straight, in cocktails or that you can even cook with.” The brand has voiced its passion for giving something back and has created safe pockets all over the UK, where young, orphaned squirrels can be reared in a safe environment. For every 500ml of sold, 15p will be donated to Save the Red Squirrel projects across Britain. Says Bruce, “Red Squirrel Gingernut Liqueur will appeal to all kinds of drinkers; it will be of interest to cocktail bars and countryside bars and pubs, especially in areas where there are Red Squirrels.” The brand is available from Gordon and Macphail the world-renowned Whisky Producer, Distributor, Wholesaler and Retailer. All trade orders will be handled by G & McP, who will supply other wholesalers.

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Spirit Cartel is bringing its Tequila Clase Azul to the UK. This is a luxury drink with a unique hand-made and hand-painted bottle, designed by artisans of the Mexican village, Jesus Maria. The agave for the spirit is hand-picked and then undergoes a slow cooking process for 72 hours. Spirit Cartel Consiglieri, Charles Marshall, said, “Clase Azul is more than just tequila—it’s a religion.

This range sits in a class of its own, based purely on quality and pedigree and steeped in ancient Mexican tradition. It has a clear point of difference.” The spirit also has a range of distinctive flavours within its range of four different tequilas, including Plata, Resposado, Anejo and Ultra Extra Anejo.

Beer SINCLAIR BREWERY LAUNCH NEW WEBSITE Sinclair Breweries, which brews a range of beers under the brand name The Orkney Brewery, has launched a brand new website which has been designed by branding and design agency, Good. The site aims to reflect the company’s new and upcoming developments, including the launch of an e-commerce feature, allowing customers to buy beers straight from the web page – beers which are already stocked in a number of shops and pubs worldwide. Norman Sinclair, from Sinclair Breweries comments, “We wanted to create a new website that not only reflected the latest developments at the company but that would also be a hub for information on the Orkney Brewery brand for all our audiences – from consumers, to the press to distributors and pubs and bars who may wish to stock our products.”

THE GLENTURRET Glenturret Distillery and Inveralmond Brewery, have released the region’s first beer to have matured in Glenturret whisky casks, Ooskabeer Batch #1. While Glenturret provided the casks, Inveralmond contributed their expertise and the premium Scotch ale to create the unique product. General Manager of Glenturret Distillery, Stuart Cassells said, “Glenturret Distillery has always been a versatile producer of single malt whisky, and to work collaboratively with a beer producer the calibre of Inveralmond Brewery has been a fantastic experience. The combined expertise, resources and, of course, exceptional products has delivered a beer that has far surpassed all our expectations. It’s delicious.”

INVERALMOND BREWERY CELEBRATE Inveralmond Brewery is celebrating after winning five out of 15 categories at the recent Society of Independent Brewers (SIBA) Scotland Regional awards. Bob Hogg, commercial director of the Perthshire brewery, said, “It has been another strong result for Inveralmond at this year’s SIBA awards and we’re thrilled to have been recognised in five different categories. It’s great to see our Inspiration Series Rascal London Porter and Sunburst picking up three awards and our new 2015 release Fair Maid as well as an customer favourite Lia Fail also bringing in a win. It’s been a great success all round!”

Chinese New Year is nearly upon us. On February 8th 2016, revellers the world over will be bringing in the new Chinese New Year and celebrate the year of The Monkey, which is the ninth in the 12–year cycle of the Chinese zodiac. According to Chinese folklore, people born in the Year of the Monkey are clever, ambitious and mischievous - they’re also adventurous and enjoy exploring the world.

So if you want your customer to celebrate in style why not stock up on Tsingtao, the authentic imported Chinese beer (pronounced ‘Ching Dow’).

Tsingtao is imported from Qingdao, aka ‘Beer Town’, on China’s east coast in Shandong province, where it has been brewed since 1903. The same traditional recipe using Laoshan mountain spring water, native rice and the finest malt and hops, is used today.

Look out for Tsingtao Brewery’s premium 1903 pilsner this year too.

For further information about Tsingtao Beer and 1903 contact Halewood International customer services on T: 0845 600 0666.

MEANTIME LAUNCH LIMITED EDITION IPA Meantime, the Greenwich-based modern craft brewer, has unveiled its latest limited edition Brewer’s Collection, IPA 2000. The release celebrates the brewery’s 2000th beer tap listing, and has combined its most traditional beer with champagne yeast in order to give off notes associated with sparkling wine.

Founder and Brew Master, Alastair Hook, said, “Our 2000th tap listing is a huge milestone for Meantime and we wanted to brew something truly unique to celebrate this achievement.

By taking one of our signature beers, the IPA, and giving it our own special twist, we’ve created an ale that encapsulates the pioneering spirit that has brought us to this momentous occasion.”

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NEW YEAR GO EVERY YEAR WE TAKE A LOOK AT THE EXPLOITS OF PEOPLE AND THE COMPANIES IN THE TRADE TO AWARD OUR VERY OWN NEW YEAR GONGS. READ ON TO SEE WHO MADE OUR ROLE OF HONOUR THIS YEAR.

CALAMITY JANE GONG SENGA LOVE

THE COMING AROUND AGAIN GONG JOHN GILLIGAN John Gilligan announced early in 2015 that he was stepping back from the MD’s role at Tennent’s with a view to cutting down on his workload in the lead up to retirement! Huh... his definition of taking it a bit easier is definitely not mine. Due to management changes there, he has been stepping back in all over the place, not to mention that he is also part of the management process at a certain football club! And guess what... he is loving it!

LACK OF PROGRESS GONG FIRST MINISTER NICOLA STURGEON Another year has passed and we are no further forward on Minimum Pricing. The Alcohol (Minimum Pricing) (Scotland) Act 2012 was passed in June 2012 but it has not yet been implemented due to a legal challenge. Is it ever going to be implemented? This Gong goes to First Minister Nicola Sturgeon.

The adorable Senga from Holdfast damaged her ankle a few years ago dancing on a table. And last month she managed to fall out of her loft while getting her Christmas tree down. Although she had to pay a visit to hospital and had concussion, no serious damage was done... to the tree, only joking! Hope there are no more calamities this year!

SURPRISE OF THE YEAR...

BRIAN CALDER This is another C&C story and this goes to Brian Calder. The news began to leak out that he was leaving Wallaces TCB, and when I called him he confirmed the news from the golf course. No doubt he has made good use of his golf clubs over the intervening months.

INDUSTRIOUS GONG OF THE YEAR THE FRASER FAMILY This has to go to the Fraser family who have taken over Balmaha. Not content with running the Oak Tree Inn – a hotel with a restaurant and a bar, and cottages to let, but owner Sandy, his wife and kids also run their own coffee shop and ice-cream parlour (they make their own icecream) and the Village shop. They have their own whisky too. But they didn’t stop there. This year in October The Oak Tree Inn staged the first Balmaha’s Braw Weekend, a festival of food, drink, live music and family fun. Whew!

10 DRAM JANUARY 2016

ONGS TREND OF THE YEAR GONG CHICK, CHICK, CHICKEN!

HI-JACK OF THE YEAR JAMES MORTIMER That has to go to James Mortimer and my staff, who managed to keep it a secret that they were hi-jacking our awards, to give me one! James presented me with a beautiful Glencairn vase for services to the Scottish Licensed Trade. For once I was speechless! Thank you.

COOLEST BEARDS GONG THE DEVIL’S ADVOCATE

END OF AN ERA GONG ALISTAIR DON Alistair Don sold his family-owned pub, The Doublet, at the tail-end of the year. The Glasgow pub had been in his family for two genera t ions, and Alistair had spent the last 40 years running it after his father had run it for 14 years. He too is planning on spending some time playing golf.

This goes to the guys at The Devil’s Advocate in Edinburgh. Its male staff are not the only ones with impeccably groomed beards, but its customers too are generally on trend. However the staff are not too cool for school, they also serve great cocktails and service is spot-on too.

I was torn between ‘Pop-ups’ and Rotisserie Chicken! The chicken just pipped ‘pop-ups’. A few years ago Jim Tullis talked about opening a ‘Chicken’ only restaurant and I was amused. However, it seems he was ahead of the curve. They have been big business in London for a few years, and now Scotland has its first chicken only restaurant.

While two of S c o t l a n d’s m o s t d y n a m i c companies DMG and Buzzworks offer great Rotisserie chickens too.

MOST PROLIFIC DESIGNER OF THE YEAR GONG JIM HAMILTON Jim Hamilton has his finger in lots of bars.

Not only has he designed The Millhouse for Buzzworks, and updated Edinburgh’s Tigerlily, but has been busy re-designing the Radisson hotels around the world, and has also just completed G1’s The Cotton Club. He’s definitely one of our most influential designers with a passion for low-hanging lights!

DRAM JANUARY 2016 11

COVER STORY PHOTOBOMB OF THE YEAR ROBERT MCMANUS This goes to the DRAM’s Robert McManus. I asked him to help get the Sunday Mail Pub of the Year mirror to the stage at this year’s awards. However during the process, and Jinty McGuinty’s winning, he was left literally holding the mirror when the photographer decided to take the winners pics.

So there is Robert (the one with the beard) at the very centre!

Jinty must have wondered who it was?

SHANG-A-LANG GONG DONALD MACLEOD, HOLDFAST Donald Macleod, he of the Clan Macleod, has been very visible of late due to the fact that he has almost single-handedly made a lot of 50- something women very happy! Yes... he was instrumental in getting the Bay City Rollers along to the Scottish Music Awards in aid of Nordorff Robbins and Donald’s management company CPL and Regular Music lined up a series of concerts at the Barrowlands in December.

UNSUNG HERO GONG MARGARET ELVIN, ELLIOT’S, PREST WICK

UNUSUAL FETISH GONG JOHN GEMMELL, HEINEKEN UK

A few years ago I met a lady by the name of Margaret Elvin (right) who was a cleaner at Elliots in Prestwick. This amazing lady is now in her 80’s and is still cleaning for the Buzzworks team. Apparently her buffing skills are legendary and it’s a brave man or woman who gets in the way of her buffing machine! I understand she has cut down her hours just a bit, but she is still doing a sterling job of keeping not just the cleaning under control but everyone else too! Margaret this gong is for you... one of the industry’s unsung hero’s!

At the opening of the new Apex in Glasgow I was in the company of John Gemmell and wife Jane, and a duck ice sculpture, which Jane was keen to take a picture of. She went on to reveal that hubby John in fact collects rubber ducks... and as Apex is famous for putting different coloured rubber ducks in its hotels, John, no doubt, has a few of their ducks in his collection. No doubt he will now be inundated with rubber ducks! lol

LUCKY B*****D GONG BILLY LOWE Stand up Mr Billy Lowe. He confirmed that he had sold his Le Monde and Angel’s Share hotel to Glendola. Since then he has definitely been on the golf course and no doubt pondering on how best to spend his hard earned millions. I cannot think of any other Scottish licensed trade entrepreneur who has successfully sold as many businesses as he has!

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BEST LUNCH GUEST GONG GEORGE CLOONEY As if I needed another excuse to put George Clooney in the magazine! But really he was the lunch guest of the year. What a great way to end the year having George come to lunch at Tigerlily. He spread his good cheer and good looks about. He visited the Social Bite Cafe, then Tigerlily and stayed at The George and spoke at the EICC. The best news of all his visit to Edinburgh has helped generate a thousands an thousands of meals for the homeless.

OBITUARY

David Urquhart 5th October 1952 - 30th November 2015

D

avid Urquhart former Joint Managing Director of whisky company Gordon & MacPhail, has sadly died. David, who dedicated 40 years of his life to building his family business, was very much part of the great family that is the Scottish licensed trade. He retired three years ago but continued to work to the great good of his local area promoting Piping Hot Forres as well as chairing the Elgin-BID. I first met him when we were both Directors of the Ben – the licensed trade charity. He impressed me then with his endeavours to raise sponsorship, and he continued to impress me with his unfailing drive and determination. Aspects of his nature which he used to fight cancer that he was diagnosed with a few years ago.

He helped his family build Gordon & MacPhail into one of the most well respected and successful independently owned whisky companies in Scotland, if not the world, after joining the business in 1972. At the time, it was a partnership and he and his brothers created the limited company, that it is today in the late 1970's. They were the third generation of the family to own the company.

That generation helped create a company that is diverse and dynamic - involved with wholesaling, retailing, exporting, bottling and distilling – and oversaw the opening of the Benromach Distillery owned by the company.

David was still a non-executive director of Gordon & MacPhail, and prior to that was Joint Managing Director. But when I met him he was the UK Sales Director and shortly after I met him he had a double, by-pass. At the time I thought it might slow him down a bit – because he was always bashing down the road from Elgin. But no, as soon as he was well enough he decided to cycle round the working distilleries of Speyside – getting a surprise sample of whisky at every one, and later auctioning the whisky for charity. He raised in the region of £25K. After his heart surgery, he had to give up one of his great loves and that was sailing. He had won the Scottish Series in 1999 and was runner-up twice. He also sailed dingies at world level.

It was his passion.

In 2005 David became President of the BEN and I became

his (as he put it) vice...he definitely kept me on my toes, and was always happy to give encouragement and advice. He also managed to get me to Elgin on more than one occasion and no doubt my passion for whisky has been fuelled by the enthusiasm that David and his family have for the amber liquid.

He became a Master of the Quaich in 2008 and in 2011 he took me to become a Keeper of the Quaich at Blair Castle. It was a fabulous occasion. David's company has won many awards.

Before David retired he saw Gordon & MacPhail receive the Queens Award for Enterprise in 2009 and in 2010 an award for International Achievement in Innovation.

It was not just whisky that David had a passion for. He was a great supporter of his local area as Chairman of the Elgin BID – the Business Improvement District. During his tenure he helped put the vibrancy back into Elgin. You would think that with all his business interests he wouldn't have had the time to get so involved locally, but that was the nature of the man. Despite bearing the news that he had cancer, he initially refused to slow down. He campaigned to have the European Pipe Band Championships staged in Forres and was successful when the area was awarded the event for three years.

He received our own DRAM Lifetime Achievement Award in 2012 and in 2014 he received The Highland Ambassador Trophy at the Highlands and Islands Tourism Awards, more recently he was appointed Honorary Life President of Piping At Forres in honour of his work as Marketing and Sponsorship Director while he also received the Freedom of Forres – which he told me meant he could herd sheep through the town.

But first and foremost David was a family man. Over the last few months of his life he spent time in his lovely house in Findhorn where Sheila and his dogs fussed over him. He also loved the time he was able to spend with his first granddaughter Isla and was looking forward to the birth of his second grandchild.

David definitely was one of a kind, and I will really miss him as a friend and mentor.

He leaves wife Sheila, son Richard and his wife Naidene, Stuart and his wife Katalin, and the apple of his eye granddaughter Isla.

DRAM JANUARY 2016 13

BLENDED SCOTCH WHISKY ALSO AVAILABLE.

Available from Scottish depots of Gordon& Macphail, Wallaces TCB, Inverarity Morton, Forth Wines, Filshill Cash & Carry, Alchemy Drinks, Speciality Drinks, Allson Wholesale and leading specialist whisky retailers.

Distillery & Visitor Centre, Lochranza, Isle of Arran KA27 8HJ - Tel: +44 (0) 1770 830264 robertburnswhisky

www.robertburnswhisky.com

‘Robert Burns' 1785 poem, 'Scotch Drink', celebrates

Scotch and portrays it as one of the few great things in life.

Burns song 'Auld Lang Syne' is recognised by the Guinness Book of World Records as being one of the top three most popular songs in the English language – the others are 'Happy Birthday' and 'For He's A Jolly Good Fellow'.

Robert Burns may have been born in Alloway, Ayrshire but he did have strong links to Arran. No doubt he would be delighted to have a whisky named after him; The Isle of Arran Distillers is home of the Robert Burns Single Malt.

Robert Burns originally spelled his name

Burnes

Tam O' Shanter shows Burns' sense of humour by telling the tale of a man who stayed too long in a pub and began to see strange things.

The world's first ever Burns Supper took place at Burns Cottage in

1801

Burns' favourite pub was reputedly The Globe Inn, Dumfries. It boasts a bedroom where he is said to have stayed.

Robert Burns was the first person to be seen on the side of a Coca-Cola bottle. This is the only time that the brand has designated a label design to one nation.

Burns' recognised the relationship between Scotland's strength and courage and the bold, fiery nature of whisky when he wrote, “Whisky and freedom gang thegither”.

There are more public statues of Robert Burns around the world than any other writer.

After Queen Victoria and Christopher Columbus, Robert Burns has had more statues dedicated to him around the world than any other non-religious figure

BURNS AN OVERVIEW Only

£1

Burn’s net worth on his death was calculated at just £1.

A 2009 STV poll voted Robert Burns the Greatest Ever Scot above William Wallace, Alexander Fleming, Jock Stein and fifth-place David Tennant.

A miniature book of Burns' poems was carried into orbit by astronaut, Nick Patrick, on a two week space mission back in 2010. Patrick completed a 5.7 million mile trip and 217 orbits of the Earth.

After Burns' body was exhumed in 1815, it was found that his skull measured more than the average man's

Glasgow’s Mitchell Library is home to the world’s largest Burns’ collection

Bob Dylan selected Burns’ 1794 song ‘A Red, Red Rose’ when he was asked about his greatest creative inspiration.

DRAM JANUARY 2016 15

Scottish whisky is distilled twice, Irish whiskey thrice. American and Irish whiskies are spelt “ey”

The Glenlivet is now the World’s Best selling Malt. It has eclipsed Glenfiddich which held that record for a good number of years.

Drinks-led pubs account for 23.3% of value sales for blended whisky, and 24.4% of value sales for malt whisky, according to the Wm Grant 2015 Market Report (CGA).

19 Gems on WHISKY

The oldest whisky is the Glenavon Special Liqueur Whisky, bottled by the Glenavon Distillery in Ballindalloch, Scotland, between 1851 and 1858.

Whisky can survive temperatures below -30 Celsius.

-30

distilleries are licensed to produce Scotch Whisky.

115

5,000

There are over 5,000 types of single malt whisky.

Scotch Whisky accounts for approximately one quarter of the UK's food and drink exports.

The whisky category is worth £990m. Blended whisky accounts for £409m and malts for £158m, with American whisky worth £351m. Figures from the Wm Grant 2015 Market Report (CGA).

Blended whisky is becoming more seasonal with a larger proportion going through the last three months of the year.

An opened bottle of whisky can remain good for

5 years

Glenmorangie is the best selling malt in the UK while Famous Grouse is the best selling blended whisky.

Scotch whisky has to be bottled at a minimum strength of 40% ABV. Some cask strength whiskies can be as high as 61% in strength.

Drinkers in the UK often choose to drink whisky with just a little water, but in Spain they mix it with cola.

In Japan, it is enjoyed with lots of water and ice, and in China with cold green tea.

More Scotch is sold in one month in France than Cognac in a year

Blended whisky is most popular in London, while a quarter of all malt whisky sales are in Scotland.

16 DRAM JANUARY 2016

Macallan 'M' is considered to be the world's most expensive whisky since a bottle sold for £393,109 last year at auction in Hong Kong.

To be considered Scotch Whisky, the spirit must mature in oak casks in Scotland for a minimum of three years.

20

Approximately million casks lie maturing in Scottish warehouses

HOW A COUPLE TUR THE HEAT IN HELENS

BY ANNABELLE LOVE

18 DRAM JANUARY 2016

RNED UP SBURGH

BY ANNABELLE LOVE

W

HEN husband and wife team Milan (39) and Cara (44) Nikolic opened their first bar and restaurant, Riverbank, in Helensburgh, Argyll, in March 2010, few could have predicted what a success it would be or that, just five years later, the dynamic pair would be opening their third business in the town – with last month’s launch of steak and seafood bar the Cattle & Creel.

It is fair to say that Serbian Milan and ex-Daily Record reporter Cara like a challenge – but their newest venture is their biggest project yet – with a whopping £500,000 investment and all that goes with knocking two premises – a shop and the old Garth Inn – together to create a fresh, New England style venue showcasing the best of all that Scotland’s natural larder has to offer.

Cara says, “We just felt that, we’re in Scotland, we’re by the sea and we should have seafood. We’ve got this amazing natural larder on our doorstep and when people come to Helensburgh they’re looking to taste local produce. We felt the town was crying out for a place like this.”

The new menu includes Great Glen wild Highland venison charcuterie, Tarbert-landed langoustines, Isle of Mull king scallops, and grass-fed Black Aberdeen Angus and Limousin beef. The couple buy their seafood from John Vallance Fishmongers in Glasgow and meat from butcher John Gilmour of Tweed Valley Farms in the Border, while Townhead Farm in Helensburgh and local bakery the Ginger-bread Man supply eggs and fresh bread. Their head chef is Glasgow-born Stephen Cowan, who spent 25 years in Australia and worked at the prestigious Opera House Bar in Sydney before returning to Scotland recently.

This latest chapter in their incredible success story started when they bought what was the Garth Inn in November 2013, after it had closed down.

Unlike their other two premises, both of which are leased, this time they invested in bricks and mortar and own the place themselves.

Initially they continued to run it as a pub but always had bigger plans for it. To make it work properly they wanted to buy an adjoining shop and knock the two buildings together – but were reluctant to do so without knowing for certain whether they would get planning permission, so Milan came up with a plan.

He says, “We gave the owner six months’ rent to keep the place empty while we looked at planning permission. It might sound like madness but we knew that, if we let somebody else into the property, it would be years before we got another chance.”

The shop sale was finally agreed in December 2014 and the refurbishment started in March 2015, with opening night on December 4, 2015.

They used Burns Design, based in Clydebank, to help create the restaurant, which is on the site of a former toffee shop and tearoom.

Milan wanted to go for a modern retro look, with blue, orange and grey tones. He says, “The design at the front is a bit more rustic whereas the restaurant side of the bar is in white marble, more upmarket. I decided on an open plan look for the kitchen, to turn it into theatre, a live show for customers. You can actually sit at the bar and see the seafood in front of you and the steaks air drying DRAM JANUARY 2016 19

through a glass window. It’s phenomenal.”

But they have also retained some of the original features including an old beam they found in the ceiling which says: ‘Manufacturer of Helensburgh Toffee’.

Cara says, “We’ve also incorporated the toffee in the menu too.

I did a bit of research and discovered that the place had been a wine merchant’s at one point and in the 1940s, when it was known as The Crown Bar, it was also one of the smallest bars in Scotland. It was renamed the Bar L in the 1960s after a lounge bar was added, because of its distinctive new shape.”

But the history is rather more personal for Cara, who grew up in nearby Kilcreggan and went to school in Helensburgh. She says, “The pub is actually where my Mum and Dad met. He was in the Navy up at Faslane and had a part-time job as a barman. Mum was a feature writer on the Evening Times in Glasgow and she came back to see her family one weekend and popped in.

It’s funny to think that I was a twinkle in their eye when they met across that bar and now here I am running it all these years later.

Sadly my Mum passed away eight months before we got the Garth but she is one of the reasons I’m so driven and I know she would be really proud of me and would have loved what we’ve done here.”

Milan and Cara also met in a bar – although it was in sun-soaked Greece rather than on the rain-soaked west coast of Scotland – and quickly fell in love. He moved to Glasgow and worked his way up from waiter through various assistant and general manager posts at restaurants including Serbian eatery Sava, the Republic Bier Halle, tapas bar La Tasca’s flagship venue at Silverburn shopping centre and Italian restaurant Qua, in Glasgow.

During a stint at La Tasca on Charlotte Street in Edinburgh Milan increased like for like sales by a whopping 75 per cent in six months and even won a company award for best restaurant sales.

He and Cara had twin sons Ross and Lewis eight years ago – and moved from the heart of Glasgow’s Merchant City back to Kilcreggan. Cara took redundancy and freelanced for a year before both took a life-changing leap into the unknown and bought their first place – the Riverbank – in March 2010.

Cara says, “We pulled together to get the money to buy the lease but we didn’t have any more money to do it up so we were in there ourselves sanding down tables and painting walls. Milan was cooking in the kitchen and I was front of house. I learnt the business from the bottom up.

“Milan spent ten years creating the perfect dough and Riverbank became very popular for pizza and home-made food and we turned it around from a business that was in administration to a successful bar and restaurant. We just applied the basics of what we like ourselves as customers – good food, good service, a clean restaurant and attention to detail. It’s not rocket science but we were used to going into places ourselves and being disappointed and we knew we could do better.”

20 DRAM JANUARY 2016

Inspired by the runaway success of their ‘Tapas Tuesday’ nights at the Riverbank, the couple started to look about for a new business. Milan explains, “It just took off – it was a massive hit in Helensburgh. It actually became a busier night for us than Saturday and then people were asking me to do it at the weekends and I thought there was the potential for a full-on tapas restaurant.

Everybody said to me that it wouldn’t work in the town, but I knew it could.”

So, within weeks of completing a six-week, £70,000 refurbishment of Riverbank in March 2012, Cara found herself writing another business plan for a former Indian restaurant which had closed down. She says, “Thank goodness I worked as a journalist because the poor bank manager must get so many dull plans to read through – at least mine read like a tabloid story. It’s definitely been a transferable skill.”

She goes on, “In the same month we literally went from finishing the refurbishment on Riverbank to acquiring the lease of the Indian restaurant and starting work on that. It was a much bigger project and we spent £250,000 on it. We stripped it back to its bare walls and started again.”

They started work in the August and opened on December 5, 2012. Cara jokes, “Open in time for Christmas – so no pressure. We opened the doors and it was just packed out.

Helensburgh hadn’t seen investment in a restaurant like that in years and years. People were blown away by what we had done and it was fully booked nearly every weekend for the next 6 months.”

In April 2014, just 18 months after opening, they won an award for Scotland’s Best Mediterranean Restaurant and won it again in 2015. They were also presented with the Scotland CAN DO Award for Innovation in Tourism in November for opening three places in five years and will fly the flag for the Central South West region in the Scottish Thistle Awards finals in March.

Less than a year after they opened La Barca, Milan talked Cara into ‘just taking a look’ at The Garth and soon she was writing another business plan – and the rest is history. Today they have around 70 staff and, across all three businesses, they can be trading for up to 17 hours a day. So what does the future hold for this powerhouse of a couple?

Milan says, “Two weeks before we finished up here I was ready to walk out. It was just at the point where it was very stressful and I said to myself, ‘Never again’, but now I’m actually thinking it might be good to open a take-away chain.”

Whether or not that happens – and on past form it could be as good as a done deal – Cara is clear that the two of them will be doing it together.

She says, “If this was easy, everyone would be doing it. It’s not meant to be easy, it’s meant to be challenging, but we thrive on that. We work well together – we are a good team.”

The proof of that is clearly in the pudding

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JOHN VALLANCE The Seafood Experts Proud to supply Milan & Cara.

We wish them every success with Cattle & Creel.

John Gilmour Butchers are thrilled to supply Cattle & Creel with the best of Scottish meat.

Wishing Milan, Cara and the team all the success in the future!

Telephone:

John Vallance, The Seafood Experts, Units D11-14, Glasgow Fish Market, 130 Blochairn Road, Glasgow, G21 2DU Telephone: 0141 552 2825 info@johnvallance.com

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12-16 St Vincent Place, G1 2EU Glasgow

THE ATLAN BAR AND BRASSERIE International award winning CM Design Consultants wish Mario and Tony every success Contact Mark Brunjes: 0141 341 0343 or mark@cmdesignconsultants.com for a free design consultation and business appraisal Atlantic roller blinds.pdf

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10/11/2015

16:00

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A selection of our projects Amarone . Atlantic . Anchor Line . Bar Square . BrewDog . Bocadillo Barbarossa . Bar Square . Caledonia . Ciao bella . Coopers . Devils Deli DiMaggios . Eat Café . Epicures . Dukes . The Fish People Café Glenskirlie Castle and House . The Hill . Hutchesons . Ingram Wynd Kember and Jones . Kudos . La lanterna . La Rotunda . Lebowskis Merchant Hotel . MacSorleys . Paesano . Pickled Ginger . Rioja Wm Beardmore & Son . Sonny & Vito . The Buttery . The Italian Kitchen The Italian Caffe . Two Fat ladies . Zucca Scottish Design Awards, Finalist 2008, 2009, 2011, 2012, and 2015 and Winner 2014 Restaurant & Bar Design Awards, Shortlisted – 2011, 2012 and Winner 2014 1994 – 2015 Over 20 years of excellence and passion

www.cmdesignconsultants.com 22 DRAM JANUARY 2016

DESIGN FOCUS

M

ario Gizzi and Tony Conetta celebrated the opening of their 18th restaurant last month, The Atlantic Bar and Brasserie, which is situated beneath the duo’s successful Anchor Line venture on Glasgow’s St Vincent Place.

And while Anchor Line celebrated Glasgow’s great shipping past with memorabilia from across the ages, The Atlantic Bar and Brasserie celebrates the Empire Exhibition held at Bellahouston Park in 1938.

Says Tony Conetta, “People love the fact that Anchor Line celebrates a bit of Glasgow history and we wanted to continue this tradition with our new venue.”

Mark Brunjes of designers CM Design explains, “The brief for the new venue was to create a French inspired interior for a new bar and brasserie and it was important the offer reflected the quality and tradition of the Anchor Line upstairs.”

He continues, “I had always been fascinated by The Empire Exhibition held in Bellahousten Park from May until December 1938. It’s a bit of a hidden secret, and part of the reason is that it was completely demolished by July 1939, with the exception of The Palace of Art which still stands. The main restaurant was Atlantic which was operated by The Anchor Line, one of the biggest shipping

NTIC

E

BY SUSAN YOUNG know...know it is there.” companies in the UK. It was built in the shape of a ship, As you come through the front door of The Atlantic you can complete with an external decked area. Some of the figures go to the right towards a lovely cocktail bar or stop by the for the Exhibition are staggering, over 12 million visitors, maitre d’table to wait to be seated in the restaurant, which with the highest daily attendance being 364,000.” is on the left.

Says Tony, “We could have just done a bar in the basement Immediately you are struck by but we are fundamentally restauranteurs, and after the the light and airy feel of this basement venue, actually it success of Anchor Line, which WE WANTED TO SOMETHING doesn’t feel like a basement at operates as a restaurant and REALLY SPECIAL WITH IT a bar, we believe that’s the all. The clever use of mirrors, off-white tongue and groove way people now want to eat.

AND WE WANTED IT TO They want to be able to come panelling, brass railings, BE COMFORTABLE AND subtle, lighting, and luxurious for a drink and have dinner, LUXURIOUS. looking leather chairs and or have dinner and stay for a drink. They don’t necessarily damask banquettes are TONY CONETTA, inviting. want to traipse about from THE ATLANTIC BAR AND BRASSERIE There are intimate tables venue to venue.” for two as you enter the He continues, “We wanted to restaurant, and a raised area do something really special with it, and we wanted it to be comfortable and luxurious. takes you to tables of four or more. Light colour blinds are used on the windows with classic ‘Atlantic ‘branding It had to appeal to females too and give the impression, embossed on them. perhaps that you were in the lounge of a ship. Obviously The Atlantic isn’t as massive as Anchor Line, but we wanted At the rear of the restaurant is a large banquette in a gold and black damask-like upholstery which stretch the length people to think of it as a find, as in, people who are in the DRAM JANUARY 2016 23

of the wall, beneath two large antique glass mirrors. The back of the banquette is curved, and you can see the whole restaurant from these seats. The juxtaposition here is that you can also see the open and bustling kitchen. There is a marble-topped bar here, eight comfortable leather bar stools, and on the bartop quaint french-style lamps. Small panels of frosted glass, divide the diners from the nitty gritty of the kitchen but allows them to be entertained by the chefs.

Further round there are large booths, upholstered in black leather, with marble-topped tables. Says Tony, “The booths are quite private and protected. When you are sitting in them you don’t know who is in the next booth. We wanted some of the booths to mimic french sofas, and they all booths have arm rests.”

The main colours in the Atlantic are cream, gold, black and all shades of brown and caramel with some pale blue too. The colours in the tiled floor areas are also subtle cream, pale blue and green.

Mark adds, “It is not huge, and the ceilings are quite low, but we have used mirrors to make it appear bigger.

It is one of the oldest tricks in the book. Obviously a key thing was making it female friendly and we have done this, I think, by using lots of different fabrics and furniture 24 DRAM JANUARY 2016

We wish Atlantic Bar and Brasserie every success.

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style – we have 12 different chairs and 9 different kinds of fixed seating. The furniture was deliberately selected from several different sources. The tables are different too in the different areas of the bar and restaurant. All the furniture is bespoke and we have different luxurious fabrics throughout. The tables too are different, some have deep aprons and mouldings and are quite elaborate while some are in the same style but with a different top – and in the booths we have marble topped tables.

Above the booth area on the roof there is a collection of mirrored squares, which also reflect the light, and by the kitchen area, and above the cocktail bar, there are tin ceiling tiles. But you wouldn’t know they are tin... they look antique. Mark explains, “Ranald McColl did these for us.

He painted them with gold leaf and then painted them with cream paint and rubbed them down. It gives them an aged patina. We have also used different finishes on the ceiling to create a bit of variety, it was low, and we didn’t have much height to play with.”

In fact it is the sort of venue in which you see new things every time you go. For instance the steel beams with the rivets are original but have been painted with gold leaf, and they remind me of the steel rivetted beams in ships. The fixed seating areas have arms, and the booth rims are

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lined with leather which has been fixed with studs.

Says Mark, “The Atlantic interior has lots of classic French details, tiled mosaic flooring, painted panelling, antique mirrors, marble counters and tables, brass handrails and ‘antiqued’ pressed steel floating ceiling rafts.

Great attention was made in even the smallest details, such as the leather and brass stud detail to the top of the beveled glass and timber painted screens.”

The bar is a classy cocktail bar. It stretches more than 20ft, and has a rose coloured marble-top. It boasts some heavy but stylish bar stools and the back bar is back-lit. Above the bar, gleaming brass rails hold bottles of wine and glassware, while the foot of the bar has the same cream and tongue wood panelling as the rest of the brasserie.

The bar area is differentiated from the restaurant not only by the tiled flooring (it is wood flooring in the restaurant) but also by the lighting which is a stand-out feature. Mark explains “The large brass ceiling lights over the high marble top tables next to the bar were custom designed and hand-built abroad to CM Design specifications.”

The lights hang above two poseur tables which are stunning – marble topped with curved ends and a brass rail which goes all around the whole table.

26 DRAM JANUARY 2016

To the back of the bar there is a raised area for dining, which is carpetted. This is likely to be an over-flow area for the restaurant.

Says Tony, “We wanted people to have the experience of coming in for a drink, it’s not just a restaurant, it is a full cocktail bar too.”

Upstairs in the Anchor Line there is a vast quantity of memorabilia however here in The Atlantic it is more subtle. There are a few stunning framed prints, but of a more personal nature is a season book from the exhibition which was handed to Tony Conetta in the Anchor Line. When it was opened a photograph fell out, and it was the gentleman who handed it in as a young boy standing outside a car with his mother in 1938. Look out for it on your right hand side as you walk into the restaurant!

Dimension, Di Maggio’s preferred contractors, did a sterling job. They were tasked with co-ordinating and managing the whole project from start to finish and as usual completed the job in a timely fashion and to the usual quality.

What strikes you is the quality of everything in The Atlantic from the fabrics to the leather chairs, the lighting, the bar itself.

It shouts luxury and it definitely has a ‘Feel Good’ factor. It’s also not like anything else Glasgow currently has to offer. Once again the Di Maggio’s Group has over-delivered. They have set the bar high. Congratulations to all involved.

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Dimension would like to wish Atlantic Bar and Brasserie every success in the future!

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DRAM JANUARY 2016 27

Unit 4, Virginia Court, Glasgow

VIRGINIA BAR AND ROTISSERIE DESIGN FOCUS

D

own in Glasgow’s Merchant City at Virginia Court, a new bar and rotisserie has opened. This new haunt, owned by Paul Reynolds, is the next venture in a journey that includes Cup in Byres Road, and Gin71 on West Regent Street.

Operating as Cup during the day and turning into Virginia from 5pm, this new bar and restaurant are probably unique in Glasgow, in that the main staple, is chicken. But I will come back to that.

Paul Reynolds is no stranger to hospitality and he has shown over the past few years that he has his finger on what is trending.

When he opened Cup on Byres Road as a tea room it was as afternoon tea and cupcakes were taking off. Today, between his Cup and Gin71 he is selling 50,000 afternoon teas a year, 100,000 cupcakes and 70,000 scones. He has proved just as successful with his second addition which opened in 2012 Gin71, this too operates as a Cup during the day and evolving into a gin bar at night.

Says Paul, “We opened up Cup on Renfield Street in 2012, with the plan of doing a dessert restaurant at night-time. But we were a bit ahead of the curve. I had seen them opening up around the world, and I wanted to offer really amazing desserts, and I had an amazing pastry chef at the time. Customers came in and said the loved it, but I couldn’t get the volume.”

As a result, the bar evolved into a Gin bar, and today it is known for the breadth of its gin selection, which brings us to his latest offering.

Paul Reynolds

BY SUSAN YOUNG

Virginia is a spacious modern unit with a glass frontage and a rustic feel inside. Exposed ducting is covered in Ivy. Paul comments, “We have used live Ivies, and they will grow down.”

He continues, “We needed to create a space here that was a destination venue. This court, unless you are walking through, you wouldn’t know was here. We spent around £120K on the fit-out and we have designed this in-house. We can still change things, but it’s 95% right. I think we have designed a bar that is easy for bartenders to work in and the kitchen too.”

As you come into Virginia – the main body of the bar is to the right, while on the left there is a staircase with a huge statement wall of grass, with a showpiece clock. Downstairs there is a large area which will be used for private functions and as an overspill from upstairs. It boasts its own bar, wooden floors, and the same rustic furniture and exposed ducting as upstairs. The point of difference here is the bartop has copper coins embedded in it.

Says Paul, “We looked at what was trending with regard to the design details. That’s why we have used the copper and greenery ideas. Both of our other venues are a bit more formal. Here it was about making it much trendier for a younger market. We used Copper in the bartop, the lights, and where we can while the dark wallpaper and the greenery adds depth. The rustic tables fitted in with what we are doing here. This is a more casual offering. You can come here for a coffee or a gin, and with a group of friends. We didn’t want a nice polished table where DRAM JANUARY 2016 29

you could see all the marks, this look fits in with our food offering. ” “It is a simple offering from the food point of view. But I wanted to offer really great chicken, rather than dilute it by having a massive The leather-like semi-fixed seating can all be moved around, which menu. We could easily have done non-free range chickens, but means the layout of the bar can be altered easily, and the mix of round rustic tables and small booths, allow for large and small here it is about quality and the chicken tastes so different. We groups of customers. The windows all have blinds looking out into sourced our chickens from Gartmorn Farm, and I went there to see how it operated. For me, it the internal and external space. is more about the quality. They You can imagine that in the summer the outside area will be a WE ARE TRYING TO MAKE are not mass produced and have got great flavour. We are real draw for customers.

SURE WE PUT THE RIGHT not suggesting you have a whole The bar, as you would expect, is full of gin. Paul describes it as a PRODUCTS IN FRONT OF chicken to yourself, it’s all about ‘library of gin’. He continues, “We OUR CUSTOMERS, THEY ARE sharing. Some people even share a quarter chicken and some are trying to make sure we put RELYING ON US TO EDUCATE sides. After all our whole chickens the right products in front of our are 1.8kg. Fraser who is our head customers. They are relying on THEM. chef is fantastic. For instance for us to educate them. We still sell PAUL REYNOLDS two weeks before we opened we more Hendricks than anything VIRGINIA BAR AND ROTISSERIE were running chickens through else, but Isle of Harris gin is our OWNER the rotisserie trying to get the second best seller. It is a beautiful profile right. We partially steam gin. The flavour profile is really them in our Rationale oven before well balanced.” putting them on the Rotisserie – and we get a lovely moist chicken.”

So to the Rotisserie side of the business. The menu here is very straight forward... there is a whole chicken, a half chicken and a He continues, “It’s a bit like Paesono’s model, they only offer great pizza’s, and deliver them quickly. We can have our food out really quarter... with various sides from chips to mac and cheese. Says quickly too.”

Paul, 30 DRAM JANUARY 2016

Certainly Paul is obviously bringing all aspects of his hospitality experience to his company. He told me he started out working at Rogano when he was at Uni while Gordon Yuill was there and then moved into hotels working at The Albany when it was owned by Intercontinental, before moving to Marriot where he was Regional Director for the Midlands, before becoming head of agency sales for the group. His last job for Marriot was running its private members club at 47 Park Street, Mayfair in 2008. Situated below the club, which was aimed at high worth individuals, was Le Gavroche, where he now takes his staff he on pilgrimage twice a year to see ‘great service’.

Says Paul, “I got to know Michel Roux when I worked for Marriott, they were the restaurant’s landlord. And when we are there we take the Chef’s table and Michel takes care of us. I also take my team to Artesian see what new sprits they have on offer and how are people mixing. While last year two of my managers went to New York. They had to eat afternoon tea everywhere and drink in the best bars. They came back exhausted.” Obviously Paul has brought to his business a lot of the corporate ethos from Marriott, he says, “I still think they are the best hotel company in the world to work for. They treat their staff with real respect and that is what I try to do too.” But it was after leaving Marriott and doing an MBA in Boston through the Saltire Foundation, of which is now a Fellow, that he used the entrepreneurial skills he had learned to set up his own business.

Says Paul, “For the past eight years that I had worked for Marriott I commuted between Scotland and England. And after doing my scholarship I did briefly go back into the corporate world with Regis, but after six-weeks I realised that the corporate world was not for me any longer. I have never looked back.”

He certainly hasn’t and he is currently trying to source his fourth venue. Says Paul, “I have an agent on the look-out for premises in Edinburgh.”

DRAM JANUARY 2016 31

@dramscotland

/dram.scotland

SUE SAYS

I

could hardly believe my ears when I heard that former justice secretary Kenny MacAskill was suggesting that we dropped the drink-driving limit further to 20mg! The MSP is standing down at next year’s Holyrood election to “pursue new challenges”, I take it that he won’t be entering the licensed trade!

David Low of the Arlington Bar in Glasgow now accepts Scotcoin, a digital currency. Customers will be able to pay for a pint of Stone of Destiny lager with the currency between Monday’s and Thursday’s with phones! To buy the Scotcoin you actually have to buy Bitcoin which you then swap at the Scotcoin online Vending Machine. I’m not sure it will take off, but we have certainly come a long way from the old-fashioned ‘Slate’!

When Annabelle Love went to interview Cara Nikolic in Helensburgh she admitted it wasn’t the first time she had come across Cara. They both worked for national newspapers and actually used to compete for news stories. They once spent three-days camped out on a job for their respective newspapers chasing a story on a couple of youngsters who had run away. It really is a small world!

I have to admit I just love The Millhouse in Stewarton. It’s only a few minutes drive from my house and it’s great to have a venue of that quality on my doorstep. (and yes, it does allow dogs in certain areas). On a recent visit I couldn’t help but notice the average age was 40 and above... groups of women, mixed groups and couples. I am beginning to think that it is time to stop focussing on the ‘Millennials’ and concentrate on the 40-somethings... because it is pretty obvious that this is the most profitable market segment out there!

Talking of my local area … the good news is that the Kings Arms has a new licensee in the shape of Ian McAnally.

Ian, a former BDM at Hawthorn Leisure Limited, has a wealth of experience in the on-trade. He started out working for Bass at The Horseshoe Bar spent nearly 8 years as Area Manager and Director at The Bank Bar & Restaurant Co and has also spent time in London. So things are definitely looking up. The service and food have already improved and Ian tells me that there are plans to refurbish shortly. Here’s hoping that the refurbishment plans include an open-kitchen and not just an open door to the kitchen! As for dogs... I am hoping he can be persuaded!

Eddie Gershon the PR guru for JD Wetherspoons has pointed out to me that it is not The Crossed Peels in Stirling that is

up for sale but a site that the company owns in King Street, Stirling, which has not yet been developed. Now you know.

I sat down for a chat with Tony Conetta of Di Maggios Restaurant Group just before the end of the year. Tony and business partner Mario Gizzi opened two venues last month...bringing the total number of restaurants they operate to 18! They also have various projects in the pipeline for 2016. I just had to ask, where do you guys get the energy? Tony told me that he and Mario just revel in building their business, “We work hard and we expect our staff to work hard. But we also pay decent wages, and give people time off to spend time with family.” Perhaps that is why they ARE the most successful restaurateurs in Scotland.

We don’t always blow our own trumpet the way we ought to. As well as contributing in excess of £5bn to the Scottish economy, the amount of money raised by the hospitality industry for charity is also phenomenal. Never mind the direct contributions that individual pubs, pubs groups, hotels and restaurants make, but there are a huge number of wellknown licensees who not only contribute cash but their time too. From our cover boy Donald Macleod and his sterling endeavours for Nordorff Robbins, to last month’s cover boy David Wither who is involved with Social Bite, the Mortimer family,who back a number of charities, but particularly The Donna Mortimer Bannatyne Trust and the Kilbryde Hospice, and Harry Hood and his family, who support the Beatson.

There are many, many more. So well done to all of you.

I’ve known Allan Cunningham for 20 years (he is now working with Elaine Scott at the Ben Nevis) and he has always been great at being ahead of the curve when it comes to new brands and upcoming trends. And his enthusiasm doesn’t falter. I was in the Ben Nevis the other day, for a change...and Elaine showed me a bottle of Australian whisky which she said Allan had brought in.

The very same day I saw a business piece on said whisky, Melbourne-based New World Whisky Distillery. Diageo has taken a stake in the company through its accelerator fund Distill Ventures. Apparently Diageo’s investment will be used to ramp up production. So I am now heading back round to the pub to try it!

At the tail-end of the year I travelled to Elgin to David Urquhart’s funeral. It was a poignant occasion. He did cram such a lot into his 63 years. But as usual he liked to have the last word... and it was with a wry grin, and some shiny eyes, we saw his coffin leave the church to the tune, “Don’t worry.

Be Happy.” That’s going to be my motto for 2016.

DRAM JANUARY 2016 33

ROUND UP Hay appointed new On-Trade Sales Director at Wallaces TCB Wallaces TCB have appointed Alan Hay as its new On Trade Sales Director. Alan replaces Matt Munro who left in November, and will join the business in February 2016.

He joins from AG Barr, where he has held the position of UK Trading Controller for the On Trade and Foodservice for the last eight years, Alan has also held senior sales roles at companies including Coca Cola Enterprises Ltd and Procter & Gamble Ltd. Alastair Campbell, Managing Director at Wallaces TCB, said, “We’re delighted to welcome Alan to the business. He has an impressive track record in sales, having been accountable for iconic brands, successful teams and sustainable growth for a number of market leaders. Alan will be a real asset to our

leadership team as we deliver our brand led, multi beverage offer to support the Scottish On Trade.”

Alan commented, “Wallaces TCB’s commitment to delivering exceptional service and great value makes them the perfect match for me. To represent such an iconic Scottish company with an unrivalled portfolio brands is a genuine privilege.

I look forward to the challenge ahead and to supporting our customers across Scotland.”

Husband and wife team, Andy and Cheri Lund, have teamed up with pub company, Punch, to open a new licensed café in Musselburgh. The couple who are no strangers to the hospitality trade, having previously run the Cross Keys Hotel at Canonbie, have opened Brewed & Baked on High Street. They are offering customers quality coffee, as well as a range of wines, beers and spirits and a good choice of food, in a stylish and contemporary environment. Around £240,000 has been jointly invested transforming the former Burgh Bar into Brewed & Baked.

Studio 93 is a new popup dining experience in Glasgow's west end that has been launched by chef Craig Crozier who will be running his pop up Fallachan Nights at Studio 93 and collaborating with chefs such as Graeme Cheevers from Martin Wishart, Donald Macrae the Chef at L'Enclume and others. The 30 cover pop-up, can also be privately hired too.

JAMES COYLE APPOINTED INNIS & GUNN MANAGING DIRECTOR Innis & Gunn has appointed James Coyle as Managing Director. The independent brewer, has had a relationship with Coyle from 2003 when he helped launch its flagship beer, Innis & Gunn Original, to the UK market. In February last year he joined the company’s board as a non-exec Director and has been a long standing supporter and advocate of the Innis & Gunn business.

Coyle will oversee all areas of the Innis & Gunn Brewing Co, including International expansion and roll out of the company’s newly launched retail operation arm, The Beer Kitchen by Innis & Gunn. James joins Innis & Gunn from Marston’s PLC (one of the UK’s leading brewer and pub operators) where he held the position of Deputy Managing Director within the Beer Company.

Although 11 Scottish bartenders made it through to the last 50 of the first set of Diageo World Class semi-finalists, the five that made it through to the UK final were all southern-based. But well done to Miran Chauhan and Morgan Flanagan of The Bon Vivant; Mark Low of The Lucky Liquor Co, Fraser Barrett of Porter & Rye, Cameron Mac at Tonic, Cameron Johnston - The Bar, The Gleneagles Hotel, Jack Driver and Leonardo Back at Tigerlily, Calvin Ross of Kelvingrove Cafe, Lindsay Blair at Juniper and Ciaran Russell of The Tippling House.

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 Annabelle Love Advertising Lucy McGovern, Robert McManus • Production Michel Rahme • 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 2016.

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34 DRAM JANUARY 2016

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