FEB 2016 ISSUE 306

306 DRAM MAGAZINE FEBRUARY 2016 ISSN 1470-241X

DRINKS RETAILING AND MARKETING

@dramscotland

/dram.scotland

BOABY THE BARMAN (WE LOVE) LENDS SUPPORT TO PUBAID

DRINKS RETAILING AND MARKETING

WELCOME

W

elcome to our February issue and it’s all about love. The women we love in the trade, and some interesting Valentine’s facts, as well as some perfect tipples, by non other than our own Annabelle Love! Honest! Coincidentally Bottega the Prosecco, which comes in the lovely gold and rose gold bottles, sponsored the feature, and as I was lucky enough to enjoy a bottle or two over Christmas – I was happy to include it in the Valentine’s brands we love too.

We’ve also got a feature on The Mill House in Stewarton...Which I also love. Not just because it’s in the next village to mine, but because everything about it is great, from the décor, to the service and the food. See pages 24,25 and 26.

Annabelle didn’t just check out interesting Valentine facts but she also paid a visit to Inveraray to catch up with Kris Clark, who is the 6th generation of Clarks to run The George Hotel. See what he has to say on our centre pages.

This month we also have a feature on Heineken’s SmartDispense which is proving to be winner with customers. Find out a bit more about it and hear what Allan McGhie of Costley & Costley and Chris Aitken of Cape in Stirling have to say on pages 28 and 29.

February

Susan Young Editor susan@mediaworldltd.com

/dram.scotland

2016

FEATURES

16 20 24 28

WOMEN WE LOVE

We focus on women who make a real contribution to the businesses they work in.

LICENSEE INTERVIEW

Kris Clark carries on the family tradition at the George hotel, in business since 1776.

DESIGN FOCUS

The Mill House, Stewarton.

HEINEKEN SMARTDISPENSE

Licensees give SmartDispense top marks.

REGULARS

04

Happy Valentine’s

@dramscotland

CONTENTS

09 35

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 FEBRUARY 2016 3

TASTY OPENS AT ALEA CASINO As we went to press, Chef Tony Singh, was getting set to open his first Glasgow restaurant called ‘Tasty’ at the Alea casino at Springfield Quay.

Caesars Entertainment UK, the owners of Alea, have a reputation of putting forward celebrity chefs to run its restaurants, this is third celebrity offering, following Marco Pierre White’s Steakhouse at Alea Nottingham and James Martin at Manchester235.

Singh says of his new restaurant Tasty, “It’s a huge honour to follow in the footsteps of Marco Pierre White and James Martin by partnering with such a big casino name here in the UK. Tasty will offer Alea Glasgow’s customers an unforgettable and playful culinary experience that will complement the buzz and the excitement already available on the casino floor. I like Casinos, I’ve got a high risk personality, so I like to do adventurous things.”

Tony’s menu for Tasty includes mid-priced, street-food style dishes, a selection of Scottish favorites, and also more expensive options such as lobster thermidor and steak. Paul Rety, Venue Director at Alea Glasgow says, “Caesars Entertainment UK spends considerable time and effort seeking out exciting partnerships that help define a superior customer service proposition. It is this focus and commitment to provide our clients with an exceptional experience which sets us apart from the competition.”

Prep..are to get healthy Prep, a unique dining experience has opened in Glasgow. This Bath Street restaurant is a health and fitness focused venue like no other in the UK because it is dedicated to helping Glaswegians eat healthier! The eatery, which boasts a Michelin trained head chef, will offer customers a variety of concepts to allow them to stick to their healthy eating goals. The 60-cover restaurant also has a takeaway section and protein / juice bar too, for those on the go. There's also anoption to have meals prepared to take home. Customers can choose from an array of balanced prep meals, super salads, protein shakes,and more. Prep Fitness Kitchen owner, David Buchan said, “Being someone who eats healthily myself I realised that there were very few places in the city where I could eat out and still keep track of my daily macronutrients and calorie intake. Secondly due to my busy work schedule I struggled to find the time to do my meal prep. Our customers will receive a 360 degree service, whether they are eating on the go, looking to socialise with friends or require a full week of bespoke meals delivered to their home, we can fulfill all their health and fitness needs.”

4 DRAM FEBRUARY 2016

The Beer Kitchen set for Dundee Innis & Gunn is planning to launch its second bar & restaurant venue, The Beer Kitchen by Innis & Gunn, in Dundee. The company aims to build on the success of the brand’s first site in Edinburgh which opened last summer.

Innis & Gunn’s, Founder and Master Brewer, Dougal Sharp said, “Dundee is a vibrant, thriving city and with the huge redevelopment that’s happening it was always top of our list of cities to launch in as soon as we could. We want to open Dundonian drinkers’ eyes to what real beer means to us at Innis & Gunn, in our own relaxed way that’s worked really well for us at our first venue in Edinburgh. We’ve zero tolerance for second rate, tasteless beer but our bars are not about us dictating personal taste – we want our venues to change the world of beer for the better by being flag wavers for incredible, flavor packed brews, not fixated on selling ‘flash in the pan’ beers

that are all beard and no trousers. It’s our no nonsense approach to quality and real flavor in our beers and food that we hope will go down well with the good folk of Dundee.”

Architects Morgan McDonnell have been briefed to roll out the brand’s relaxed Scandi- Scottish style interior design at the venue at 10 South Tay Street, which alongside the Edinburgh premises, is G1 owned. The 3,700 square feet site will feature limited edition oak aged cask beers in an exposed beer cellar and 2 x 5 hectolitre tanks serving Innis & Gunn’s award-winning unpasteurized lager fresh from the brewery. The kitchen offering will include pub classics with a beer ‘flavor’, alongside chopped and charred and low and slow style dishes.

David Hall, is the man in charge of the roll out of the concept, and he is planning another two sites by the end of 2016.

Have you heard?

Plans to replace shop space at InvernessRetail Park with three new restaurants has been approved by city councilors. Owners Hercules Unit Trust, could now attract national operators such as Nando’s, Frankie and Benny’s and TGI Fridays to the site. The £13 million plan the operators have also includes reconfiguring the car park and providing additional pedestrian-friendly areas.

NEWS

WWW.DRAMSCOTLAND.CO.UK

Castle Terrace has marked its 6th birthday with a refurbishment.

The restaurant, from the Tom kitchin stable, may have lost its Michelin star rating last year, but this hasn’t deterred the entrepreneur, who put the design in the hands of wife, Michaela Kitchin and Stephen Paterson of Burns Design from extending its dining area from 50 to take 70 covers, fitting a new kitchen and a private room which can accommodate 16 guests. The restaurant also now boasts a fashionable ‘Chef’s Table’ and a line drawing mural by artist Nichol Wheatley.

Chef Patron Dominic Jack said,“The new space allows us to continue to push for excellence in the service we provide and also allows me and my team to continue evolving our food.

“The complete restructure of the new kitchen space is an absolute chef’s dream and I can’t wait to start cooking with all my new equipment. We’ve introduced the new chef’s table to allow a select number of guests to see how our kitchen works.”

Glasgow is set for another burger joint as work looks to drawing to a close on Byron’s new West George Street restaurant. The brand opened its first restaurant in Aberdeen at the tail-end of last year, and the new Glasgow restaurant will be the 58th.

Byron which was founded by Tom Byng, who currently runs the business for Hutton Collins Partners, who bought it in 2013, only serves hamburgers “the way they should be: four cuts of properly-sourced British beef, ground fresh, cooked medium and served in a soft, squishy bun.”

In a nod to Glasgow’s reputation as an international hub of art and architecture, the new restaurant’s design is inspired by one of the 20th century’s most famous international design movements – Bauhaus.

Chung launches new Festival to mark Chinese New Year Chinese entrepreneur Andy Chung of Glasgow’s Amber Regent has been the power house behind a desire to create a Chinese Festival for Glasgow to celebrate Chinese New Year. As a result of his efforts Glasgow’s newly formed Chinese New Year Festival Association, will bring the Chinese Year of the Golden Monkey Arts Performance and Ethnic/Traditional Costumes Festival to George Square on 7th February for the first time.

Andy Chung told DRAM, “There are Chinese festivals all over the world from London to San Fransisco, where people come together to celebrate Chinese New Year. Now Scotland too will have its annual event in the shape of our new Festival, which has been supported by Glasgow City Council.” Andy, who is Chairman of the Festival has also received support from the .Consulate of the People’s Republic of China, MSP’s, the Chinese community and Chinese Student Association.

He says, “I am very grateful for all the support we have received, and when you see line-up of entertainment that we have organized including Dragon Dancing, the Lion Dance, Martial Arts, as well as Chinese National dance performances, not to mention traditional Chinese music alongside some traditional Scottish Bag pipes, I’m sure people will see why it is important to celebrate Chinese New Year in Scotland. We hope it will bring some Chinese festive spirit to Glasgow.”

n.b. bar & hotel

Byron to debut in Glasgow

Aberdeen hoteliers have seen a 46% one-year drop in room revenue’s, according to the latest BDO report, which covers the October period. Aberdeen’s poor performance meant that Scotland was the only part of the UK to experience a fall in both occupancy and revenue during October. Glasgow saw a good increase in revenue of 5.8% but a reduced occupancy figure of 1.4% dipping to 89.2%. However Inverness currently has the best occupancy and revenue figures for 2015 of any of Scotland’s main cities. Occupancy in Inverness fell 3.8% to 86.9 % but revenue rose 0.8% to £56.26.

Despite the recent flooding in Ballater, India on the Green owner Chef Raj,whose restaurant was badly flooded, has vowed to have his restaurant back up and running within months, not only that but he plans on improving it too. India on the Green, was the first Indian restaurant nominated for the Highlands & Islands Food & Drink Awards, and Chef Raj was also nomated in the the Chef of the Year category in the UK-wide Asian Curry Awards. During the flooding he found his restaurant under 3ft of water.

CUE Barbecue is a new Aberdeen restaurant on the site of what was formerly The Courtyard Restaurant in Aberdeen. As you would imagine from the name, this new eatery, from Beetrost Restaurants, is focused on a BBQ offering but also has a bourbon bar too.

MD Chris Tonner, has furnished the revamped restaurant with a new wood smoker, which will offer customers meat that is cooked ‘low and slow’. The group, which also owns The Adelphi Kitchen, has partnered with hot sauce producers, Angus & Oink for the new restaurant, which as well as bourbon will serve up Southern American and Southern US themed drinks.

DRAM FEBRUARY 2016 5

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NEWS BUZZWORKS IS OFFICIALLY ONE OF THE UK’S BEST COMPANIES TO WORK FOR!

C

ongratulations to Buzzworks Holdings. They have secured themselves a place on The Sunday Times 100 Best Companies to Work For 2016. This recognition comes as a result of a survey, which is completed by all staff and reveals how employees perceive their work environment. This accolade Follows on from the groups recent success, where they were ranked 20th in The Caterer’s 2015 ‘Best Places To Work in Hospitality’.

The Ayrshire based business, which now employs over 400 people and operates Elliots, Scotts, Lido, Treehouse, Longhouse and the newly opened Mill House in Stewarton is now recognised as being one of the best employers within the UK across all sectors. Last year only one Scottish company made it into the Sunday Times

prestigious list.

Kenny Blair, Managing Director commented, “We are absolutely delighted to be recognised as one of the UK’s ‘100 Best Companies to Work For 2016’. What is especially pleasing about this particular award is that there are no judges. Instead our staff complete an anonymous questionnaire and we are compared and benchmarked with some of the UK’s best known companies. Only the top 100 make the list. We have a fantastic group of people working within our business and they are central to our ongoing success and growth.” The awards ceremony will be held in London on Thursday 25th February 2016 where Buzzworks will discover their ranking in The Top 100.

Rusacks partners with Eden Mill and Blown Away

Top accolades for Scotland’s hotels

Macdonald Rusacks Hotel in St. Andrews has recently announced a strategic partnership with adventure company Blown Away and brew and distill Eden Mill to expand its meeting and events offering.

Delegates visiting the luxury hotel, can now take part in a variety of adrenalin pumping activities as well as Team Building events on the West Sands beach. Blown Away will offer Landyachting to Macdonald Rusacks guests as well as Beach Kayaking and Stand Up Paddleboarding. While Eden will offer tours of Scotland’s original single site distillery and brewery. Guests will be given a guided tour, including access to areas normally not seen by the public. They will find out about brewing techniques and key ingredients including locally grown botanicals before finishing off with a tasting session. Kristian Campbell, general manager of Macdonald Rusacks Hotel said, “Our new partnership with Blown Away and Eden Mill will enable us to offer something truly unique to our business and event guests. Paul Miller, Managing Director at Eden Mill said: “We are looking forward to welcoming Macdonald Rusacks Hotel business guests and helping them learn a little about how we operate, and of course taste our unique beer, whisky and gin selection.”

The Gleneagles® Hotel has been awarded the title of Scotland’s Best Hotel/Resort in the Today’s Golfer Travel Awards 2016, retaining the title for the third year running Gleneagles’ Director of Golf, Gary Silcock, said, “We are delighted to receive this award which reflects our industry-leading reputation in golf.

Our success is also testament to the outstanding quality of our hotel and resort facilities and the dedicated efforts of Gleneagles staff – who are committed to providing guests with the highest possible level of service. We’d like to thank all those who voted for us in the Awards.”

Meanwhile The Chester Residence took second place in Luxury UK Hotel category in the TripAdvisor Travellers’ Choice Awards 2016. It also came 11th in Europe and 14th in the UK for Best Service Owner of The Chester Residence, Graham Wood, said, “We can’t thank our guests enough for recognising our team’s efforts in the TripAdvisor Travellers’ Choice Awards for a fourth year running. We are delighted with this incredible achievement and it’s testament to our staff and how hard they work”.

Brown-Forman to sell Southern Comfort and Tuaca Brown-Forman is selling its Southern Comfort and Tuaca trademarks to New Orleans-based company Sazerac for £379m.

The deal which expected to go through on March 1st, now means the brands enter the same portfolio as Buffalo Trace and Old Rip van Winkle Bourbon.

Mark Brown, President / CEO of the Sazerac Company said, “We are very excited about the opportunity to acquire such iconic brands. Brown-Forman has done an excellent job of building both brands over the years and we are looking forward to many more years of successful brand building.”

DRAM FEBRUARY 2016 7

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BRAND NEWS

ALL THE LATEST BRAND NEWS

Soft Drinks Newton's appl fizzics launches nationwide Newton’s appl fizzics, a new and innovative healthy apple juice drink, is now available nationwide. It is a blend of apple juice and sparkling water but has approximately 40% less sugar than apple juice on its own.

Available in both 330ml and 750ml bottles, Newton’s appl fizzics is completely natural, containing no artificial ingredients, preservatives or added sugar.

The lightly sparkling, golden drink is perfect for adults and children alike. Best served chilled, Newton’s appl fizzics can be enjoyed straight from the bottle, or in a glass with plenty of ice.

Chris Banks, founder of Newton’s appl fizzics commented, “We are really excited to be launching Newton’s appl fizzics at such an appropriate time.

So many people are trying to reduce the amount of sugar they consume and this is a key theme in the sector. We also know that people believe natural is best; so there is no room for anything artificial in our drinks and there never will be.”

Monster Energy launch new drink Monster Energy has launched a new drink and can size exclusively for the on-trade called Monster Ultra, a lighter tasting zero calorie and zero sugar product. It is available in a new 355ml embossed can. Alan Clark, Monster Energy Vice President EMEA On Premise, said, “We are delighted to bring a new 355ml Monster Energy drink exclusively to the on-trade. “Historically both operators and customers have been told that energy drinks are only available in one size (250ml) and taste a certain way. Monster Ultra is suited to consumption at all times during the day, either as a soft drink or as a mixer.”

He continued, “We believe that it will appeal to a wide range of customer, well beyond the core energy drinker.

The energy drinks category has been lacking in innovation and it is important that we develop new drinks for operators and customers alike.”

Cognac Courvoisier® launches its first global bartender competition: The Toast of Paris International Cocktail Competition Following the successful launch of Courvoisier’s brand campaign, The Toast of Paris Since 1889, the world-famous premium cognac house has announced its first global bartender competition. Bartenders will be tasked with creating a new twist on the Classic Champagne Cocktail using Courvoisier VSOP or above and explaining how their recipe was inspired by the Paris Golden Age. Entry for submissions will close on 25th March 2016, and the global final will take place in May in Paris.

Bartenders will compete for a coveted prize-a bespoke blend of Courvoisier cognac dating back to 1889, presented in an engraved crystal decanter. The finalists will also travel to the Courvoisier Chateau in Jarnac, France, and visit the centuries-old Paradis Cellar to meet with Courvoisier’s Master Blender, Patrice Pinet.

In the UK, the competition will be prefaced with

masterclasses taking place throughout the country in nine cities from January to March, in which attendees will be given an exclusive Le Nez experience hosted by Courvoisier Global Brand Ambassador, Rebecca Asseline, and Maxxium UK’s MIXXIT team. The masterclass will include information on Courvoisier’s history and heritage and its Paris Golden Age heritage in a fully immerse experience including food pairings and cocktails.

Maxxium UK’s Marketing Controller for Luxury Brands, Chris Anderson says, “The on-trade is an extremely important segment of the business and Maxxium UK is supporting the country’s number one cognac with significant investment in education and engagement. We are looking forward to seeing how leading bartenders across the country recreate the Champagne Cocktail and represent the Paris Golden Age with Courvoisier at the centre.”

DRAM FEBRUARY 2016 9

BRAND NEWS Whisky GLENDRONACH LAUNCHES NEW GRANDEUR 25 YEAR-OLD GlenDronach has launched batch 7 of the GlenDronach Grandeur series, a limited edition expression for the serious connoisseur. This latest batch of Grandeur, bottled at 50.6% ABV, has been exclusively matured for over 25 years in the finest Oloroso sherry casks. This bottling, batch number 7 of the Grandeur releases, is limited to 1180 bottles. Individually numbered by hand, each one is a one-off and truly unique, making it a very special single malt – showing the finest sherry oak casks, expert maturation and traditional crafted Highland single malt in perfect harmony.

Grandeur has been specially selected

by Master Distiller, Billy Walker, from some of GlenDronach’s oldest and most unique Oloroso sherry casks. A vast selection of barrels, hogsheads, puncheons and butts have been maturing in the traditional dunnage warehouses since the 1960s, and it is the most extraordinary and remarkable of these which have been chosen for this very special bottling. culminating in the trademark Ardmore dryness – it is a whisky that offers a taste that sets it apart.” It has a ABV of 46%.

GLENMORANGIE MILSEAN SUMMONS SWEET SPLENDOUR Glenmorangie Milsean is the latest release in Glenmorangie’s Private Edition. It is the first Glenmorangie expression to be extra-matured in heavily toasted Portuguese red wine casks.

Milsean (Scots Gaelic for ‘sweet things’) and is also the seventh release in the Private Edition collection.

Created from Glenmorangie first matured in ex-bourbon oak casks, Glenmorangie Milsean then spent a number of years in casks which had contained Portuguese red wine.

Dr Bill Lumsden said, “A glass of Glenmorangie Milsean transports me straight to an old-fashioned sweet shop with its sweet and spicy bouquet, with hints of sugar cane, ripe fruits and fudge. Extra-maturing Glenmorangie in heavily toasted red wine casks for the first time, has allowed us to create a whisky recalling a bygone era. I hope its deep tastes of cherries, angelica, candied orange peel and unusual intensity of caramelized fruits, will surprise and delight whisky aficionados and malt connoisseurs.” It is bottled at 46% ABV, and is non-chill filtered. RRP £75.99.

10 DRAM FEBRUARY 2016

The Drink Cabinet UK has been appointed to develop a new on-trade campaign for two of Inver House Distiller’s premium spirits: Old Pulteney and Caorunn.

Led by Andy Gemmell and Lauren Stewart, the agency aims to deliver an innovative programme of activity throughout 2016, working with some of the UK’s leading operators and bartenders. To this end they have appointed two Brand Ambassadors Emma Andrew and Sian Buchan, both of whom worked at Heads & Tails in Edinburgh.

The Old Pulteney campaign will include a new UK-wide bartender focused ‘Boomerang Competition’, and a custom-built pop up featuring a handcrafted oak bar top and maritime artefact’s called The Old Pulteney ‘Drifter Bar’, which will appear at drinks events and industry showcases.

The Drinks Cabinet will also be pushing Caorunn’s distinctive red apple serve and its versatility for a wide range of classic and modern cocktails, amongst UK bartenders.

Vodka CÎROC® ULTRA REVEALS LIMITED EDITION Ultra-Premium Vodka CÎROC has revealed a limited edition ‘Derek Zoolander Blue Steel’ bottle.

Designed exclusively in collaboration with one of the world’s most famous photographers, Mario Testino.

The partnership is to celebrate the arrival of Zoolander 2, Paramount Pictures’ sequel of the cult classic film Zoolander, which opens in theatres worldwide beginning February 2016.

The CÎROC ‘Blue Steel’ bottle, is available in the standard 70cl format. In addition, a 1.75cl bottle is available at exclusive bars. Testino has also helped design a 3L collector’s CÎROC ‘Blue Steel’ bottle that encapsulates Testino and Zoolander’s love for celebration.

Reserve Marketing Director Europe, Sam Reader said, “Zoolander 2 is set to be one of the biggest blockbuster films of 2016 so this partnership is a hugely exciting project for Cîroc and for our customers both in the on and off-trade. This limited edition bottle is a fun addition to the range that will appeal to both fans of the brand and fans of the film.” The CÎROC Blue Steel limited edition bottle is available from all major wholesalers now”.

INDEPENDENTLY OWNED AND INDEPENDENTLY MINDED.

AWARD WINNING SINGLE MALT SCOTCH WHISKY FROM THE ISLE OF ARRAN. www.arranwhisky.com

BRAND NEWS Beer CALEDONIA BEST KICKS OFF THE RBS SIX NATIONS TOURNAMENT Caledonia Best, official beer sponsor of Scottish Rugby, is launching a full programme of promotional activity for this year’s RBS Six Nations tournament and this includes the opportunity for pub goers to win a VIP trip to Japan during Scotland’s summer tour.

Selected Caledonia Best outlets will receive rate of sale kits which include; fount wobblers, bunting, drip mats, fixtures posters, a sales presenter and scratch cards for customers buying a pint of Caledonian Best. Scratchcard prizes include the VIP trip to Japan and tickets to the hotly anticipated rematch with World Cup finalists Australia at BT Murrayfield in November.

Tennent Caledonian Breweries Senior Brand Manager, Rhona Fyfe said, “Off the back of a successful 2015 Rugby World Cup and growth in interest in all levels of the game, the Six Nations is an exciting opportunity for pubs and bars and we’re sure our promotions will help to drive sales in the first few months of 2016.”

COVER STORY This month Tennent Caledonian is calling for pubs and punters to get quizzical in attempt to break the World Record for the largest pub quiz. On the 7th of February the brewery's Molendinar bar will play host to a pub quiz with Boaby the Barman, Still Game’s Gavin Mitchell, as quiz master. The event is one of over 1,300 being staged across the UK in an attempt to break the Guinness World Record for the largest multi-venue quiz. This campaign is organised by PubAid, who promote the charitable work carried out by Britain’s pub and bar industry that raises over £100m annually for a variety of causes. The brewer is also encouraging other pubs to sign up for the world record attempt by visiting www.pubaid.com/quiz.

Drinks will be available on the night from the Tennent Caledonian portfolio of beer and cider and there will be lots of raffle prizes too.

All monies raised will be donated to the Beatson Cancer Charity. To take part in the quiz, a team member should email tennentspubquiz@ tennents.com. Tennent’s are looking to recruit 15 teams of 6 people and pubs can register up until Thursday 4th February.

Managing Director at Tennent Caledonian, Alastair Campbell said, “Pubs and Bars across the UK do amazing work every year to raise money for a host of charities and PubAid do a great job of letting people know about these efforts. We are looking forward to playing our part in PubAid’s UK wide world record attempt.”

MODERATE DRINKERS WANTED BY HEINEKEN

Heineken has launched a new ‘Enjoy Heineken® Responsibly’ campaign. Entitled ‘Moderate Drinkers Wanted’ the campaign is based on new global research into drinking attitudes of millennial consumer, it revealed that 75% of millennials say they now limit the amount of alcohol they drink on the majority of their nights out. The new marketing initiative aims to add momentum to the global trend towards moderation and includes a new TV ad, experiential and digital activation, as well as paid and earned media support. The centerpiece of the campaign is the new TV commercial which gives the clear message that moderate drinkers are more attractive. The research also revealed that millennials prioritize taste (41%) and quality (32%) when choosing an alcoholic drink, further supporting the message that licensees

and retailers should offer a range of premium beer and ciders for consumers to choose from. David Lette, Heineken Brand Director says, “This research highlights that young adults are choosing to drink in moderation and to remain in control on a night out. With the prevalence of social media, these consumers are increasingly conscious of their ‘personal brand’ and do not want to be associated with behaviors likely to damage it. Therefore when they are with friends, enjoying a drink, quality over quantity is a natural choice.

Our campaign provides an opportunity for both retailers and publicans to drive sales value by offering premium brands for consumers to trade up to, treating themselves to one or two more premium drinks, rather than purchase a higher volume of lower value drinks.”

Wine CROWN CELLARS SHINES A SPOTLIGHT ON SPAIN’S GREAT VALUE WINES Crown Cellars, the specialist wine and spirits division of Carlsberg UK, is advising licensees to take advantage of the plethora of great value, quality regional wines emerging from Spain. Crown Cellars Master of Wine Jonathan Pedley comments, “Of all the significant wine producing countries, Spain offers a bigger bang for your buck than any other at the moment. We are also seeing a shift in consumer behavior with Spanish wines from regions outside of Rioja gathering momentum, while sherry is beginning to shake off its stuffy old-fashioned image in the UK and be appreciated here as it is in Spain.”

12 DRAM FEBRUARY 2016

St Valentine was a real person

named Valentinus – from the Latin word meaning worthy, strong and powerful – who was martyred in 270 AD, but there is some confusion around his true identity. One account from the 1400s describes him as a priest who was beheaded near Rome for helping Christian couples to marry. A second account claims he was a Bishop who was also martyred on the outskirts of Rome. The similarities between these accounts could mean that they refer to the same person.

In all there are about a dozen St Valentines, and even a Pope Valentine but the one we celebrate on February 14 is known as St Valentine of Rome to differentiate him from the others on the list.

Cadenhead’s Old Raj Gin is distinctive in that it contains a measure of saffron, the rare and costly spice derived from the crocus flower. In addition to a slightly spicy flavour, this also imparts a pale yellow colour to Old Raj. The addition of saffron is undertaken personally by the Company master blender in order to ensure a consistency in flavour and colour each time Old Raj is bottled.

Being a much loved Scottish gin, it’s definitely a brand worth stocking.

Traditionally February 14 is one of the busiest days in Scotland’s wedding capital, Gretna Green, with dozens of couples flocking there to tie the knot. When the date falls on a Saturday the numbers wanting to wed in the romantic village can double – in 2004 a record 194 people said ‘I do’ there.

The most recently beatified Valentine is St Valentine Berrio-Ochoa, a Spaniard who travelled to Vietnam and served as a bishop there until he was beheaded in 1861. Pope John Paul II canonized him in 1988.

Little is known about Pope Valentine – perhaps because he served just 40 days in AD 827.

Valen

WE LOVE PROSECCO Prosecco sales overtook Champagne sales for the first time in 2014, and Prosecco sales are still in growth, with 2/3 sparkling wine drinkers in the UK drinking it at least once per month. Mind you that is hardly surprising when you see the effort put, not just into producing a great drink, but fabulous bottles too. The most glamourous of all is Bottega Gold and Bottega Rose Gold. They have been created by Bottega Sparkling Spa, a family owned wine business, based in Veneto. It produces 10 million bottles every year, with sales in 110 countries, 400 customers and 380 distributors worldwide. Bottega Gold is a DOC Prosecco while Bottega Rose Gold is a sparkling 100% Pinot Noir. Both bottles get their stand out looks because they are dipped in a molten metal base coat, then covered in their respective coloured metallic paint. Talk about stand out. both bottles have bar and table presence. We love them. To enquire about stocking Bottega contact Catalyst Brands on 0845 856000 In South Korea it is women who give their men chocolates on this day. In return, men give them gifts on March 14 – which is known as ‘White Day’.

The tradition has been extended to include a ‘Black Day’ when singles who didn’t receive a Valentines gift mourn their solitary status by eating bowls of black noodles a month later, on April 14.

14 DRAM FEBRUARY 2016

In Denmark lovers exchange pressed snowdrops and men also give women a funny poem or rhyming love note – called a Gaekkebrev – which is signed with anonymous dots representing each letter of the sender’s name. If the woman correctly guesses who the card is from she earns herself an Easter egg later that year.

Facts & we

In South American countries like Colombia, Mexico and Costa Rica people perform ‘acts of appreciation’ for friends and loved ones rather than giving cards or gifts on Valentine’s Day. Women in South Africa pin the name of their love interest on their shirt sleeve on Valentine’s Day.

The Welsh celebrate St Dwynwen’s Day (the patron saint of lovers) on January 25, instead of St Valentine’s Day. Wooden love spoons, carved with special designs, were traditionally given by men to ladies whom they wished to court or marry. A key signifies a man’s heart, wheels his hard work and beads the number of children he would like to have.

Single women in England used to place five bay leaves in their pillows – one at each corner and one in the centre, on the eve of St Valentine’s Day, in the hope that it would bring dreams of their future husbands.

ntine’s

& Drinks love

Around 7% of Scots send a card to someone who is not their spouse or partner – either a platonic friend or a family member. Meanwhile just 2% have are likely to send a card to someone they would like to be in a relationship with, but are not currently.

Around 35% of Scots will send a Valentine’s card to their spouse or partner, and 15% will cook a special romantic meal at home (YouGov).

STOCK UP ON PINK ON FEBRUARY 14 Perfect for Valentine’s Day, Pinkster is a premium gin produced with fresh raspberries.

It’s deliciously dry, with a hint of fruit and an exceptionally smooth finish For a refreshingly different G&T, serve Pinkster with a premium tonic, a raspberry and a sprig of fresh mint.

Be sure to spank the mint first to release the aromas. Last year Pinkster was voted the UK’s third favourite gin in a Craft Gin Club poll featuring over 100 gin brands. Pinkster is available from leading wholesalers including Gordon and MacPhail, Master Of Malt, and Royal Mile Whiskies. www.pinkstergin.com @pinkstergin #spankthemint

Music by Celine Dion is apparently the top choice for almost a quarter of romantic Brits on Valentine’s Day – followed by tunes by Phil Collins and Frank Sinatra

(Ipsos MORI).

1/10

People have never sent a Valentine’s Day card or gift

1/5

People send Valentine’s Day cards to friends and family members to make them feel good about themselves

Not surprisingly, Valentine is the patron saint of engaged couples and happy marriages but he is also called on for interventions regarding such diverse issues as beekeeping, epilepsy, the plague, fainting and travelling.

(Ipsos MORI).

St Valentine’s skull, adorned with flowers, is on display in the Basilica of Santa Maria in Cosmedin, Rome, but part of his arm is in Glasgow.

In the early 1800s skeletal remains and relics associated with St Valentine were unearthed in a catacomb near Rome and many were later distributed around the world. One of these relics – thought to be one of his forearms – now lies in Blessed John Duns Scotus Church in the Gorbals, encased in a 3ftwide wooden chest, or reliquary. Men sometimes bring their partners to the church to propose beside it on February 14. Other relics belonging to the saint are to be found in Ireland, England, France, Malta and the Czech Republic.

Valentine’s Day is only the third sexiest night of the year – behind wedding anniversaries and birthdays (Ipsos MORI). In Scotland, couples say they are more likely to get passionate with a partner on Christmas Day. 2016 will see one of Scotland’s most popular beer brands, McEwan’s, reach 160 years old. Lovers of the McEwan’s range of beers will have the chance to join in with the celebrations with a number of events and giveaways throughout the year. For instance McEwan's Export drinkers will have a 1 in 4 chance to win a limited edition 160th anniversary pint glass, and there will be a number of other giveaways across McEwan’s social media throughout the year. There will also be celebrations at McEwan's Party at the Palace - the Linlithgow music festival which takes place on 13th and 14th August.

The ongoing success of McEwan’s is also down to the evolution of McEwan’s beers to keep up with the demands of modern drinkers. The latest result of this is McEwan’s IPA which was launched last year. Tara Karimian, Marketing Manager for McEwan’s Beers, “It’s a great time to be a McEwan’s drinker.”

DRAM FEBRUARY 2016 15

WOMEN WE LOVE THIS MONTH WE TAKE A LOOK AT SOME WOMEN IN THE TRADE WHO HAVE IMPRESSED US OVER THE LAST YEAR. OBVIOUSLY THERE ARE LOTS MORE, BUT SOMETIMES SOME FLY UNDER THE RADAR. ALL OF THE WOMEN WE ARE FEATURING ARE MAKING A REAL CONTRIBUTION TO THE SCOTTISH LICENSED TRADE AND TO BUSINESSES THEY WORK IN. THERE ARE A FEW WOMEN WHO WOULD APPEAR IN THIS LIST YEAR AFTER YEAR, AND THEY ARE MENTIONED IN THE RIGHT HAND PANEL.

STEPHANIE WADE

JOSIE BINNIE

PROPRIETOR TOWN HOUSE RESTAURANTS Josie Binnie has been the sole Proprietor of the Town House Restaurant Group for more than a year now. It’s her passion, drive and ambition that is now driving the business forward. She leads the team at The Wheelhouse Restaurant in Falkirk and at The Boathouse at Auchinstarry Marina and was delighted when The Wheelhouse won Best Small Business 2014 and Outstanding Achievement Award 2014 at the Falkirk Business Awards.

Josie started out in the hospitality business at the tender age of 16 at the Oxgang Hotel in Grangement and after helping to open the 1st of three Brewer’s Fayres in Scotland she went onto to be one of Whitbread’s leading hotel managers. Latterly looking after the Pirnhall Inn in Stirling, before setting up Town House Restaurants in 2008 with former husband Malcolm. Says Josie, “The strengths of the business are reflective of the team I have developed over the past 9 years who are passionate about the continued journey of customer excellence.”

She continue, “My focus this year is to further develop my team especially in the kitchen and management. I am also determined to get “out of the business” more with my managers and visit other restaurants to see what is trending and what would work for Townhouse Restaurants”.

16 DRAM FEBRUARY 2016

DIRECTOR THE TENNENT’S TRAINING ACADEMY & VISITOR CENTRE Stephanie has now been in this role for eighteen months, although prior to this she was Sales and Operations Manager for the business. Her team are responsible for ensuring that Scottish employees in the licensed trade, that sign up at the Academy, get the very best hospitality training. The Academy is dedicated to the Hospitality Industry and offers a fresh approach to learning new skills with exciting cookery classes, legislative hospitality trade courses and inspirational teaching in a unique environment. Stephanie says she is passionate about the UK Hospitality & Tourism Industry, and is inspired by the fantastic stories of career development in our fast moving industry. In 2013 she was included in the UK’s Top 30 under 30 Acorn Awards, which acknowledge young people who are making their mark on the industry.

Stephanie says, “2015 was a fantastic year for the Tennent’s Training Academy. We delivered a vast amount of courses and events for our diverse client base, and we look forward to more of the same in 2016. We know it’s a challenging time for the industry as a whole but we’re greatly encouraged by the volume of talented and committed individuals of all ages that have passed through our various accredited courses.

“We’re passionate about hospitality and tourism and are proud to work with people from across Scotland to develop the skills they need to either enter into work or to expand their skills, help boost the sector, and be part of an exciting industry that is hugely valuable to the Scottish economy.”

Lynne Parker took on the role of General Manager at WEST on the Corner at the end of last year, after occupying the same role at Cafe Gandolfi for nearly 10 years. At the time she said, “After almost a decade at Gandolfi, it seemed like the right time to switch from one Glasgow dining institution to another. I’ve always been impressed

by Petra’s ideas and WEST on the Corner offered a rare opportunity to LYNNE PARKER help establish an exciting new dining GENERAL MANAGER venture in the West End almost from WEST ON THE CORNER the outset.”

CARA MIKOLIC

CO-OWNER RIVERBANK, LA BARCA & CATTLE & CREEL, HELENSBURGH Cara is now putting as much enthusiasm, drive and passion into running her own restaurant businesses with husband Milan, as she did when she was working as a journalist for Scotland's biggest selling daily newspaper, The Daily Record. She may have followed her mother into journalism, but having met hubby Milan in Greece, it was he that followed her back to Glasgow. He continued working in hospitality, but it was not until Cara had her two children that she decided, in 2010, to take redundancy from the Record and go into business for themselves with the opening of The Riverbank in Helensburgh. This was followed by a Spanish tapas restaurant La Barca in 2012, with the latest restaurant Cattle & Creel opening at the end of last year. Cara recently told DRAM, "It's not meant to be easy, it's meant to be challenging, but we thrive on that."

KAREN MCCORMICK

OPERATIONS MANAGER ATTRACTION INNS Karen started working for boss Rob Orr in 1997 as a student and after graduating from Napier University, she continued to work her way up through the company. Today she is responsible for all the training in the company with Supervisors and Management teams. Helps build the business by focussing on increasing profitability, year on year, in all outlets as well as having a hands on role when it comes to refurbishing and re-launching venues, an area of the job that she just loves.

She also deals with the trade reps and likes sourcing up and coming products in the industry. And if that was not enough she also works in the head office a couple of days a week – running the company payroll, invoicing and dealing accounts. She told DRAM, “We have just had all four venues in Edinburgh awarded Gold in the Best bar none Awards and Silk got Best in the Nightclub category.

Dusk in Stirling also was recently awarded a Silver. “ She continues, “Producing all policies and implementing and training all staff is a very rewarding part of my job – made more so by the awards we got at the end of last year.”

BEVERLY PAYNE

CHIEF OPERATING OFFICER CARLOWRIE CASTLE LIMITED Beverly has a wealth of experience in the hotel industry and although now COO of Carlowrie her past experience includes acting as a consultant for various hoteliers and working as Interim MD for various companies including Q-Hotels and Saltire Taverns.

Beverly first came to Scotland to work with Gleneagles Hotel that first attracted her to Scotland and then helped Ken McCulloch establish One Devonshire Gardens, before creating Malmaison Hotels.

She loves to help build hospitality brands renowned for total quality and also believes in developing talent in the industry as such she is a trustee of HIT Scotland and Chair of the scholarship committee. She is now giving Carlowrie Castle her full attention to help establish it globally as a true modern luxury Scottish Castle.

Lisa Wishart of Lisini and Lynn Mortimer of Lynnet are two of the most social licensed trade Managing Directors and entrepreneurs I know. Work hard, play hard, comes to mind! Both are hands on, forward thinking, and have managed to work with their respective fathers (Harry Hood and James Mortimer) over the years admirably. Both live and breathe the businesses they run. They have inherited their parents work ethic and have brought their own expertise to the business. They are certainly not to be underestimated and continue to drive their family businesses forward.

Laurie Nicol, Regional Operations Director - Scotland at Principal Hayley/ Starwood Capital Group, who I wrote about last year, continues to bring her own special magic to the business she runs for Principal Hayley, which now includes The Blythswood Hotel and The Grand Central Hotel, Glasgow, The George Hotel, The Bonham and The Roxburgh in Edinburgh. She presided over the revamp and launch of The Printing Press late last year and her team was tasked with looking after George Clooney when he stayed in Edinburgh.

Maroulla Nicholas, Managing Director of The Glynhill picked up the DRAM Lifetime Achievement Award last year. She has been boss at the Renfrew hotel, which she owns with her two brothers, for too many years to mention! She is currently putting the finishing touches to a revamp of the hotel’s bedrooms. While she has fresh plans for the hotel’s bar areas too. Last year saw the ongoing refurbishment of the hotel which she tells me is always ongoing.

Angela Vickers, Chief Executive of Apex Hotels saw the first Glasgow hotel for the group open at the tail-end of last year. Angela, who is an accountant to trade, keeps abreast of all the issues that could affect the hotel industry not only now, but in the future too.

Last time I spoke to her she was concerned about the ‘Cyber’ risk, and her predictions were not far off the mark, no sooner than she mentioned it than Talktalk suffered its Cyber hack.

Definitely a hotelier to keep an eye on.

DRAM FEBRUARY 2016 17

SUZANNE MCLAUGHLIN

CO-OWNER YESBAR GLASGOW Suzanne used to be as much at home tending to the needs of passengers at 35,000 feet as an air hostess, as she was serving customers on ground level in Yesbar, formerly Vespar, the Glasgow bar she runs with husband Jim McLaughlin (aka DJ Jim Da Best). However now she is now combining running the bar with a political career. In fact she and husband Jim changed the name of their bar during the referendum to Yesbar. She was a supporter of the Radical Independence Campaign during the referendum and is on the Board of Women for Independence. Now she is officially a nominee for Glasgow Regional list candidacy in the Holyrood 2016 elections. Currently she is Women’s and Equalities Officer at the party.

Suzanne told DRAM, “If I am elected I think not only will I be a voice for women, but business owners, and of course I will be able to voice my concerns over issues concerning the licensed trade.”

FALLON COWLEY

OPERATIONS DIRECTOR MANORVIEW Fallon Cowley is a force to be reckoned with at Manorview. She is boss Steve Graham’s righthand woman, but she is also his niece, and keeping it in the family, she is also married to the Group’s Development Director, Anthony. The two acquired their shares in the company in 2009. Together they make a formidable team, and Fallon with her attention to detail and focus on all the operational aspects of the business, has been key to Manorview’s success. The company portfolio includes The Busby Hotel, the Lynnhurst Hotel in Johnstone, and the Bowfield Hotel in Howwood, as well as The Torrance in East Kilbride with its latest acquisition Boclair House, in Bearsden due to open shortly.

Her role includes handling all HR and Recruitment, Marketing, Procurement and Sales and Revenue Management. She also focusses on ensuring high standards of customer service are observed at all times.

DALE MACPHEE

GENERAL MANAGER WALDORF ASTORIA EDINBURGH -THE CALEDONIAN Originally from Nova Scotia Dale now holds British citizenship.

She joined the Hilton Halifax as Front Desk Receptionist for the summer, which was 23 years ago! Since then she has worked with Hilton Worldwide joining the luxury division, Waldorf Astoria almost 6 years ago. Dale has worked in Europe for around 17 years, arriving in the UK in 2004 and in Scotland in 2013.

Dale has pioneered new ground for women in the hospitality business as the first female General Manager within the division and of the only Waldorf Astoria in the UK. She said: ‘‘The Caley’ is one of the most iconic buildings in Edinburgh and Edinburgh is now one of my favourite cities. Having arrived in Scotland knowing noone I was thrilled with the welcome I received. As a result, one of my favourite aspects of the job is to welcome guests from around the world alongside those from the city. Each has a different reason for visiting and we love helping to create a memorable stay.’

Louise makes a return to our ‘Women we Love’ featuring having just returned to Glasgow as General Manager of the new Trading House on St Vincent Place. The new bar and restaurant, which opened last year is part of The New World Trading Company, which is an offshoot of Living Ventures, and Louise, who has worked for the company in one role or other since 2009. First as GM at The Grill on the Corner, part of their Blackhouse LOUISE RALSTON arm, which saw her takes sales from 600 covers per week to 3,000, before moving to GENERAL MANAGER Manchester. She has moved back to Glasgow to take on the challenge of establishing THE TRADING HOUSE the Trading House. She seems to be doing a good job.

18 DRAM FEBRUARY 2016

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6TH GENERAT BOSS KRIS CLARK CARRIES ON THE FAMILY TRADITION AT THE GEORGE HOTEL, IN BUSINESS SINCE 1776

20 DRAM FEBRUARY 2016

TION

BY ANNABELLE LOVE

W

HEN your family has owned and run a business in a picturesque Scots town for five generations and you are next in line for the job it is easy to see how the prospect might weigh heavily on young shoulders.

But that was never the case for Kris Clark (44) owner of The George Hotel in Inveraray, Argyll, who knew he would one day take up the reigns from his dad, Donald, (71) and become the sixth generation to build on its success.

Two things are perhaps the key to him being cut out for this role.

Firstly, the fact that Kris grew up in the town and has lived in The George since he was 11. He knows every nook and cranny, every inch of the building, which dates back to 1776, when it was two private houses, and loves it.

Secondly, having flunked the first year of a business degree in Glasgow, he grabbed a backpack and headed for Nairobi, Kenya.

It was the start of an epic travel adventure exploring parts of Africa, Asia, Indonesia, Malaysia and then Australia – where he bought a classic Holden Kingswood Ute and ‘just drove around the country for a while’ with a couple of pals.

Kris, who became licensee of The George in 2009, says, “It was not a weight around my neck but it just felt like it was my obligation to carry on the tradition, so I guess that’s why I didn’t really commit to university because I always knew I could come back to the family business if it didn’t go well. It was a family calling but the time had to be right.

“My Dad always pestered me about it and he always managed to get me to come back pretty much every year for high season so I kept my hand in as the hotel developed. When Dad was licensee it was very different trading days – it was wet sales driven, so big bar takings, and he’d only do breakfast and dinner for the residents. It’s gone from being a smoky pub to being a fooddriven, bedroom-driven business.”

Boyhood memories include clambering through secret hatches to help himself – and pals – to drinks, as well as grafting alongside mum and dad before the couple split in the mid-80s.

Kris says, “I remember getting pennies for doing the bottles when I was about five, putting them into old wooden crates, and I did the dishes in the kitchen. Christmas Day was peeling tatties, chopping carrots and feeding the masses. It was a lot of work, a lot of commitment and a lot of sacrifice by my parents, and us I guess, just to make things work.”

Whether or not he realised it when he first headed off on his travels, Kris seems to have embarked on an extended apprenticeship for the job he now holds – albeit one a long, long way from home.

In Sydney, Australia, he worked for a catering agency, heading out to venues at all times of the day and night and in the winter of 1995, when he still wasn’t ready to commit to the family business, he went to Moscow. He says, “I walked into this Irish pub – Bar Rosie O’Grady’s – and asked for work and the owner said, ‘You’ve got no chance boy, you’ve got no tits.’ But I talked him into letting me do a shift behind the bar for free and he gave me the job. It was around the time of Glasnost – things were changing and it DRAM FEBRUARY 2016 21

THE ‘OLD MAN’ NOW IN THE SOUTH OF FRANCE STILL KEEPS TABS ON THE HOTEL; HE PHONES EVERY DAY. KRIS CLARK

DONALD CLARK was a really exciting place to be.”

By 2008 he was living in London, working in iconic Italian restaurant Orso, its sister restaurant Orsino and American restaurant Joe Allen, which were all owned by the same couple.

Kris says, “My first customers when I became a sub-manager at Orsino were Madonna and Guy Ritchie, which totally freaked me out.”

He met French wife Marine (41) in London and the couple lived in Barcelona for two years before finally moving back to Inveraray in 2004. Today they live on site with daughters, Anouk, 12, Manon, eight and Lola, seven. Marine does a lot of the interior design work on the building – sourcing fabrics, making curtains and carefully choosing individual pieces of furniture so that each of the 17 bedrooms has its own unique feel.

There was not a ‘big bang’ moment when Donald, who took on the licence in 1964 when his own father, also Donald, died – left Kris to it.

Instead the larger than life character – an ex-president of the Scottish Licence Trade Association and a big rugby man – bought a house in Collioure, south of France, in 2001, and gradually started spending more time there.

A large, slightly imposing, portrait of ‘the old man’, as Kris affectionately calls him, hangs in reception but there is a softer image of Donald, sitting outside his favourite French cafe, in the conservatory.

Kris says, “Dad is due every minute of relaxation down in France because he worked very hard for this and sacrificed a lot. He lived and breathed The George and it encapsulates him really. I think he loves the fact that he’s invested so much time and energy and money into it and AWARD WINNING obviously he’s happy to see that legacy continue for another generation.”

But he adds, “A friend told me that the key to running your own business is getting your hands on the safe keys as it’s critical to assuming control. It was the first thing I did but Dad still phones every day to get the figures and emails me too. He is hands-off in terms of day-to-day management but not in terms of the longterm strategy – he’s very much involved in that.”

Kris’s older brother Donald (46) is a langoustine fisherman and supplies the restaurant – as well as living on site too.

Kris says, “We all get on fine but you’ve got to know each other well.” He adds, “I think every generation seems to have put their mark on the business, expanded it in some way. My grandfather, another Donald, built the big dining room upstairs when dinner dances were the thing and I think it was his father, Robert, who bought the building next to The George in the 1930s and knocked them together. They had to sell every single bit of silver, jewellery, 22 DRAM FEBRUARY 2016

anything to raise the £3,000 they needed for it because there was no credit in those days. So I guess he also had a bit of vision for the future.”

Ten years ago, Donald built on-site accommodation for up to 40 staff, before adding a large, but sensitively designed conservatory at the back of the hotel, so they could expand the food side of the business and last year the family spent £300,000 on repairs and renewals on the building.

Kris says, “It’s an old building which dates back to 1776 so we’ve got to stay on top of it. We’ve lived for generations in this building and everything pretty much comes back into continuing its legacy.

“It was also just before the decrease of alcohol blood levels, which was going to have an obvious hit on the booze trade, so we decided to focus investment on bedroom rooms and they’ve been a great success.”

The large, stone-flagged restaurant, with its roaring log fires, has a great reputation thanks to the two classicallytrained French chefs, Eric Lionnet and Patrice Ginestiere, who both moved to The George seven years ago.

And the well-stocked bar, which has a selection of fine ales and well over 100 malt whiskies, won Best Bar in Scotland in 2011.

Kris has 56 staff – rising to 65 in the summer. Around a quarter are local but he also employs a lot of travelling Australians and leads by example – working up to 15 hours a day, six days a week.

He says, “In summer we would aim to do 500 covers between lunch and dinner and we’d hopefully do that on a Saturday during the winter. I’m very hands on which means that everybody works hard for me because they see that I work. It’s certainly one business I know inside out. You just have supreme confidence because you know every aspect of all the products in here. If there are any complaints about food, or a problem with a room, I know how to sort it because I’ve spent so long here.”

He is also committed to the local community – the hotel sponsors the local shinty team and the pipe band, and hosts curry quizzes for charities. They run free music gig the Bluebell Festival at the end of May. Kris believes it is too soon to say whether a seventh generation Clark will run The George in the future and for now he is focused on his own tenure there.

He says, “It’s too early to say what sort of legacy I would like to leave – beyond it being a successful and stable business for the future generation if they care to go for it. But I’m not going to force any of them into this lifestyle unless they are mentally prepared for it.”

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Fort William Oban Unit 2/3, Annat Ind. Est., Old Tweedmill, Soroba Road, Corpach, PH33 7NA Argyll PA34 4HQ Tel: 01397 772 141 Tel: 01631 563 711 Fax: 01397 772 151 Fax: 01631 565 136 Email: sales@jmbreckenridge.co.uk www.jmbreckenridge.co.uk DRAM FEBRUARY 2016 23

4 Dean St, Stewarton, Ayrshire KA3 5EQ

THE MILL HOUSE, STEWARTON DESIGN FOCUS

T

he Mill House, Ayrshire-based group Buzzworks latest venue, is situated on a corner, and its blonde sandstone exterior with its twinkling lights is very welcoming. It has been a great addition to the neighbourhood, with locals giving it a well-deserved thumbs up.

Says Kenny Blair of Buzzworks, “The reason we invested in the Mill House was really because Stewarton kept popping up in conversation with existing customers saying how great it would be if we brought our kind of business to the area. The conversations became frequent enough to warrant an investigation and when the Mill House became available we did some further research, plugged a few figures into a spreadsheet, completely ignored them and then went totally with our gut feel!”

As you come through the glass doors you can guess that you are in for a warm welcome, not least because the Buzzworks crew has learned that heating above the door is essential. The entrance itself, a square glass porch with large statement candles in foliage-covered cages, sets the scene.

Once into the venue, the bar is the immediate focal point.

Unusually it has a very deep stained wood bar top, sitting upon a slightly angled bar, clad with tiny wee white hexagon tiles which turn into black 12 rows from the foot of the bar. The bar also boasts a built in cake display area, immediately below the bar top which boasts an array of fabulous looking cakes.

24 DRAM FEBRUARY 2016

The roof is quite low in this area and is clad in wood as are the walls. It gives a whole new meaning to wood panelling – this venue boasts, at least, five different wood panelling effects but it has all been stained an off white colour. In fact off-white stained wood has not only been used on the walls, but for all the table tops too. It’s very American-New Hampshire in style.

The back bar features substantial wooden shelving – with a glass-back. The solid part of the back bar features a tiled wall (tiled with the same small hexagon tiles) and a round mesh steel artistic looking display. Above the bar runs a stainless steel glass rack. The lighting in this area comes from subtle inset spot lights, expertly angled, providing the right level of light to create the correct ambience.

Immediately opposite the bar are four small booths ideal for two people although, at a squeeze, they can take four. The grey leather fitted seating complements the grey patterned tiles on the floor immediately adjacent to the bar, although, in the main, the rest of the flooring throughout is stained pale grey wood. The craftsmen at Transition Interiors were obviously very busy here.

If you turned right as you came in you would have turned into a small dining area with two large rectangular booths with beige leather upholstery. The walls here are exposed stone, and the booths are ideal for family groups. There are also some small tables along the opposite wall.

BY SUSAN YOUNG Beside the bar, a couple of stairs takes you down into a cosy shutter-like appearance, and the wall behind the banquette has and intimate area, with a low ceiling. It boasts four semi a couple of small windows with deep ledges and bespoke round -circular booths, upholstered in deep red. The area looks bigger candle cages. The fixed seating is a light grey/beige colour, in a because designer, Jim Hamilton, has used mirrored glass very smooth fabric which contrasts with the cable knit cushions that effectively. It not only makes this adorn it. The individual chairs area look bigger, but the back bar are square-like and studded with display is reflected in the mirrors a shimmery beige linen look.

WE HAVE PLANS too. It is certainly the place to dine The tables tops as I have already TO EXPAND OUT if you want a bit more privacy, and a mentioned are all off-white OF AYRSHIRE AND further romantic touch is provided stained wood but they sit on by a row of coat hooks decorated sturdy wrought iron pedestals.

ALTHOUGH STEWARTON with small wooden love hearts.

The focal point in this area is the IS STILL WITHIN THE The main dining area in The Mill fireplace which boasts a grate COUNTY BOUNDARY House is at the far end of the bar. filled with wood logs and lots of The ceiling here is certainly not burning candles. It’s a modern KENNY BLAIR low, in fact, you see right up to the looking blonde fireplace with rafters which have been stained a light wooden plinth across BUZZWORKS white and adorned with round the top on which rests a large bauble-like reflective lights – about square antique - effect glass 28 in total. Although they hang mirror - the entire room is above the tables they are so high that there is no fear of bumping reflected in it. your head.

The warmth is added by three substantial semi-circular booths These walls too are mainly clad with wood. Behind the fitted which are the same rich red colour as the dining area behind seating which stretches the length of the room, the walls have a the bar. Above each booth, which boasts a round table, there DRAM FEBRUARY 2016 25

is a flat round brass light and immediately behind these booths, there is a private dining area which is split from the rest of the restaurant area by an almost transparent light grey curtain and a chain room divider.

The private dining area boasts a mammoth rectangle table and the lighting arrangement which hangs above it really is a piece art – it certainly draws the eye. This area also benefits from natural light in the shape of four small windows, which have diagonal patterned glass offering a bit of privacy from the outside pavement. This area also looks a lot larger due to the clever use of distressed mirrored tiles.

To the right of the restaurant is the open kitchen, and if you were in any doubt that it was a kitchen the display of wee pots and pans (without the handles) on the wall above it will leave you in no doubt.

Immediately in front of the kitchen is a bespoke shelving unit which boasts an array of wine, and hanging champagne glasses. It has a mirror front and is slightly angled – it”s almost like a modern version of a French dresser, and the angle complements the angle of the bar. I’m not sure whether this is a practical addition or an aesthetic one!

You can enter the public bar from the main Mill House through a door in the area behind the bar, a few steps take you down into an area which has a completely different feel. Colin Blair comments, “This is my take on how a modern pub should look like.” The 26 DRAM FEBRUARY 2016

sympathetic refurbishment is designed to encourage its traditional regulars back. The bar top has remained the same, and sweeps round in an almost semi circular fashion. Exposed stone walls have been refreshed and complemented with dark green leather fixed seating and chairs. The bar stools have also been upholstered in the same dark green leather. The seating compliments the dark grey/green wood panelling which has been used throughout. It offers customers craft beer specials and has TV’s for sport with the added touches of candles and decorative window dressings.

The bar also offers food although there is no table service, the menu is the same throughout the whole venue.

The Mill House certainly gives you a whole new take of the idea of a neighbourhood bar. It’s modern, yet cosy, contemporary and stylish. Buzzworks has definitely lifted (excuse the pun) the bar...

It certainly was a risk investing this sort of cash in what really is a large village, but they have proved style and substance can pay off in a local market too!

Says Kenny, “We also have plans to expand out of Ayrshire and although Stewarton is still within the county boundary – it is near the edge of it!”

He concludes, “Business has been very encouraging in the first two months although we are experienced enough not to get carried away with the excitement of a launch. Ask us next November and we will give you a proper report on whether it has been a good move.”

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DRAM FEBRUARY 2016 27

LICENSEES GIVE SMARTDISPENSE I

f I told you there is a piece of equipment that would make your life easier, make you more profit and save waste and energy would you bite my hand off? I think so. Add to the fact that 100% of the licensees who have put it in would recommend it, and you can see why Heineken are excited about the response from the trade to its SmartDispense System. They claim that it is a draught dispense system that will save you money on every pint. To identify your SmartDispense potential, Heineken has a team of dispense specialist who can calculate the your bars savings, as well as identify the potential of greater sales we know a great quality pint can bring.

I first heard about it on a trip to Amsterdam a few years ago, and the first licensee I came across who had put it in was Iain Pert who had just re-opened McSorleys in Edinburgh a Star Pubs and Bars pub. At the time he told me “It's so easy and it is saving on wastage.”

Roll on three years, and the system has been steadily installed in bars and pubs across the country. But what makes this different from other cellar equipment?

Well it is innovative because it can be installed even Into the smallest cellars and the cellars don’t even need to be chilled.’

Smar t Dispense INTEGRAL (pictured far right) provides cooler, kegs, beer tube and tap in one system. This helps with regard to infection. Previously the three key areas that were exposed – the keg couplers, cellar buoys and fount nozzles, were notorious for quality issues, but not now as it is all integrated.

In traditional cellar case study, Heineken identified that cellar cooling and standard dispense systems are less than 10% efficient in actually cooling beer and cider liquid. To improve this SmartDispense has better insulation and coolers which are 20% more

efficient than a standard cellar cooling system and the SmartDispense coolers also have a significantly lower global warming potential than the industry standard.

Licensees love the fact that they don't have to clean their lines every week. The SmartDispense System reduces the need to clean your lines from weekly to to 4-weekly and this is carried out by a service technician, saving your time, water, cleaning chemicals and of course beer!

The SmartDispense range includes integral, under bar and MODULE (max).

The MODULE (max) version can be installed on the wall or on the ceiling.

Its flexibility means that it is scaleable for even the largest bars and pubs, and can also be utilised in restaurants which perhaps don't have a beer cellar.

John Gemmell, Heineken's Trading Director for the North and Scotland explains, “There has been no real innovation in dispense systems for decades, which is perhaps why licensees are so pleased with it. Not only do they get higher throughput per tap, reduced wastage and cost, but confidence in their offering, a better consumer experience and this in turn leads to repeat purchase and higher sales.”

He continues, “Research that we did with licensees who had the system in for three months showed that 100% were happy with the system and 89% highlighted the benefits which included consistently great quality cider and beer; a hassle free easy to operate dispense solution for staff; wastage reduction; cooler cider and beer temperatures. He concluded, “But don't take my word for it. Just ask some of our customers.” So we did just that. to calculate your savings and find out more, click here

smartdispense.heineken.co.uk 28 DRAM FEBRUARY 2016

E TOP MARKS

BY SUSAN YOUNG

ALLAN MCGHIE-LOCHGREEN HOTEL, AYRSHIRE MCGHIE - COSTLEY & HOUSE COSTLEY, AYRSHIRE First up was Allan McGhie, Group Bar Manager at Costley the MODULE (Max) into our Function Bar because it can easily & Costley, the Ayrshire-based hotel and Inn business which pour 100 pints per hour, all of which are perfect quality. The includes Lochgreen House Hotel, Brig o' Doon, Highgrove temperature of the delivered pint is between 2-3 degrees, and House Hotel and the Cochrane Inn. He told DRAM, “We've had there is never any spillage.” the SmartDispense system installed in five of our venues since He continues, “We haven't worked out the precise savings, August, and we noticed a difference in but it is pretty obvious we are saving on the quality and consistency that were energy. However the increase in sales offering our customers right away. is very noticeable. The fact that our “Before I signed up with Heineken I customers were now willing to order a was getting a lot of sales pitches from second pint was immediately noticeable brewers but Heineken did shine through. and the number that do this continues to Basically Heineken offered as a deal we rise. couldn't' refuse. The added benefit was “I like the fact that it's not just Heineken SmartDispense which clinched it for that we can offer through it, but we can us. The Heineken Dispense Specialist also pour Amstel and Caledonian 80/- too. came out and visited me, and he took Allan concludes, “As Group Bar Manager it me around a lot of sites that already has given me complete peace of mind with had SmartDispense, clearly explained regard to hygiene and cleanliness. I know the setup and showed me how to look the lines are being cleaned every 4-weeks after the product. He also made sure to a high standard.

LOCHGREEN HOUSE HOTEL I understood everything. Six weeks later Heineken have been very on the ball with I signed up with Heineken and the SmartDispense and I couldn't regard to checking in with us. I am pretty certain that it is going recommend it highly enough. to pour the perfect pint all year round in all sorts of different He explains, “For example take Lochgreen, due to the size of conditions. At the Lochgreen, especially in the function bar, we the venue we installed all three variations of SmartDispense – weren't pouring the best pint. So this has made the world of the INTEGRAL, under bar and MODULE (max) systems, one in difference to our sales, as customers continue to praise the each bar, and of course they all work at different levels. We put quality of the pint, and as a result they buy more beer. Result.”

CHRIS AITKEN-CAPE, STIRLING Another happy Heineken customer is Chris Aitken, owner of Cape in Stirling. He told DRAM, “There are a whole load of inaccuracies in the traditional method of line cleaning and there is a lot of opportunities to get it wrong. Everybody in the licensed trade strives to get the pint 100% perfect so anything at all that's there to help you with that is great.

“I've had only had SmartDispense in for the last two months, but I have noticed a difference already when looking at my stock-taking and wastage. I think there will be a big financial difference within six months. The savings are obvious.

I am an independent licensee so another CAPE benefit is that it uses a lot less energy. It reduces wastage which is a another big factor when it comes to saving money. My cellar is also much more organised, which is another bonus. Heineken come and clean the lines every 4-weeks, so it is always someone

very experienced that we see, and the reason it only requires to be done every 4-weeks is that it is chilling keg to tap, so there is no yeast growth.

He continues, “Already customers have been complimenting on the quality of our beer and working behind the bar I can see an obvious increase in sales. The average spend per head has increased – for instance if they had two pints before they are having four pints now. I feel that SmartDispense will help draught beer compete with spirits, which have been front of mind with consumers for the past couple of years.

I am 100% positive about it. There is nothing negative about it at all. I feel that Heineken are a step forward compared to some other brewers. If licensees get the chance to get SmartDispense I would certainly recommend it. My staff love it. It involves very little staff effort and there is a lot less human error.

It is a lot harder to make a mistake when pouring a pint. In fact I have a bar in Tenerife too, and if I could install it there I would.”

DRAM FEBRUARY 2016 29

Obituary

Duncan Robertson Big Dunc, funky dunky and Duncan 12th December 1973 - 1st January 2016

D

uncan Robertson was a ‘one off’. He was a real character and his death just weeks after his 43rd birthday left his friends and family mourning, but in amongst the sadness there was a lot of genuine laughs too as people reminded themselves what great fun he was. In fact at his funeral service, which was standing room only, both Scott McMillan and Scott McKay reminded the congregation time and time again that Duncan wouldn’t have wanted people to be sad.

Duncan started his working life in his dad’s fish and chip shop in Wemyss Bay, where he was in charge of the sweetie counter. His ability to make his customers feel good stayed with him, and was one of the most charming things about him. But his first job in the licensed trade was in D’Arcy’s in Princes Square, Glasgow, where he first met Scott McMillan and Scott McKay, both of whom went on to be lifelong friends. He was in charge of the coffee as at the time he was only 16.

By the time he was 18 he moved on to work at the Brunswick Cellars where he met lots of artistic types and he himself probably began his own artistic journey there, although it wasn’t until many years later that he set himself up in business painting pictures of buildings.

But I deviate after Brunswick Cellars he briefly worked at The Lounge and The Monkey Bar, the most popular bar on Bath Street at the time, and then he and best pal Scott McKay looked for a place on their own and opened The Candy Bar. This is when I met him, in fact I was at the opening party of The Candy Bar and over the next few years as the bar became one of the most popular in the city, the two boys – who were only in their early 20’s, created a haunt that was fun, where the customer was well-looked after.

There used to be a queue to get into in at night winding its way along Hope Street.

While Duncan was happy looking after customers he wasn’t one for dealing with drinks reps, as Scott McMillan recounted. “One time he saw this guy coming, it was 11am in the morning and Duncan couldn’t face dealing with him, so he hid under a table.

The guy came in and asked me if Duncan was about. Of course Duncan thought I was going to say “no he’s at the bank’. But I didn’t, I said instead “he is over there under the table”, at which point Duncan crawled out exclaiming, ‘I was just checking to see if there was any chewing gum stuck under the table!”

He used to arrive at work on a Chopper bike, and later a Vespa,

30 DRAM FEBRUARY 2016

and you would see him tootling about town. I didn’t have the privilege of seeing his renovated VW, but I did hear about it! He did his friends tell me have a very eclectic taste in music, but he was a MOD at heart. He was never a fashion plate but he did have a very eclectic fashion sense – from wearing odd converse shoes to green welly boots with shorts, and deerstalkers.

The success of the Glasgow venue saw them opening The Candy Bar in Edinburgh, which too proved to be a success. His days at the Candy Bar his friends say were probably the best days of his life. The boys eventually sold it to Montpeliers. They then bought the 500 Club, a new build at the foot of Byres Road, it was more of a challenge, and they came out of it a few years later, with Duncan then building up a new ‘Hot Dog’ business. He was definitely versatile!

The pull of the trade was too great and five years ago he once again ventured into it when he took on the lease at The Lock Inn, it was an eclectic bar, and when Duncan and I sat down for a bite of lunch he was full of enthusiasm for the new project. It was right across from Kelvingrove Art Gallery, and while the new venture didn’t last, what it did do was re-engage his interest in painting.

He used to paint memorable paintings like Oran Mor to people’s houses, he had his own quirky style and set up an art business called Arty Farty.

He was an insitution in the West End with this popular Hot Dog stand right outside Oran Mor – come rain or snow he was there, with some great banter, and one liners. Often I’d stop for a chat but sometimes the queue of women around him was too great to get an audience, but that was Duncan for you. He’d lift his hand and wave instead. I also used to see him in Kelvingrove Park with his great buddy his black lab Bomber. Although last time we met he said Bomber wasn’t really interested in long walks being a grand old age.

It’s such a pity that Duncan didn’t live to be a grand old age. But I am sure that he is up there with the best of them laughing uproariously and causing mischief. If you have the time have a look at his facebook page where you will see lots of lovely memories posted by his legion of friends and fans. This one from Ali Burns sums him up, “If you are lucky in life you will get to meet someone so Rock n Roll that they talk you into trying to surf an ironing board!”

Duncan Robertson RIP Weeeeeeeee!

Susan Young

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2016 THE YEAR TO RECYCLE FOOD WASTE

B

usinesses and other large organizations face hefty aims to prevent the equivalent of 27 million tonnes fines if they don’t start recycling their food waste of greenhouse gases from being released into the now. A change in the law, which occurred 1st atmosphere – that would have the same effect as taking January, now means that any company or organization 166,000 cars off our roads.” producing more than 5kg of food waste each week will He added, “Recycling food waste can also have a double have to separate out their leftovers and out of date environmental benefit – the leftovers that we collect items and recycle them instead of dumping them in their from our customers in the Central Belt are fed into wheelie bin to be sent to landfill. an anaerobic digester, inside which they are broken The previous threshold stood at 50kg, meaning that down by bacteria to produce biogas. That biogas can many more cafes, hotels, then be used to generate green restaurants and retailers electricity. are poised to be caught up in “In Aberdeenshire, we also turn THESE ARE SERIOUS the new legislation. food waste into compost that If businesses don’t start gives farmers an alternative to FINES AND THEY recycling their food expensive artificial fertilizers.”

WILL CERTAINLY waste then the Scottish Cabinet Secretary for Environmental Protection Rural Affairs, Food and MAKE EMPLOYERS Agency can hit them with the Environment Richard THINK TWICE BEFORE an on-the-spot fine of £300, Lochhead said, “All businesses CHUCK FOOD WASTE while repeat offenders face need to think carefully about penalties of up to £10,000. what they’re doing with their INTO THE BIN. Grant Keenan, managing food waste.

GRANT KEENAN, director at Keenan Recycling, “It will no longer be acceptable KEENAN RECYCLING comments,“These are to put food waste in residual serious fines and they will waste bins, so now is the time certainly make employers think to think about the amount of food twice before letting their staff waste being produced and how it chuck food waste into the bin. can be reduced – helping to save “The fines won’t be the only drain businesses money. Collecting food on a company’s bottom line though waste separately avoids food going – once business owners realize into landfill where it emits harmful how much food they’re wasting methane emissions; and separately each week then they’ll soon start collected food waste can be put to to look at how much they’re good use through processes such as ordering, which is the Scottish composting or anaerobic digestion. I Government’s intention.” recently set out my intention to Zero Waste Scotland, the introduce a food waste reduction organization setup to deliver the target Scotland, so there is no time Scottish Government’s Zero Waste like the present to start making Plan, estimates that businesses changes.” could save £192 million a year by Keenan Recycling, which has its head reducing their food waste. office at New Deer in Aberdeenshire, Mr Keenan said, “As well as launched its commercial food waste saving companies money, the new collection service in Aberdeen and regulations will also help to tackle Aberdeenshire in 2010 and now climate change. When food breaks processes more than 60,000 tonnes down, it releases a gas called of waste each year. methane, which has the potential The family-run business opened a to retain 21 times as much heat in the atmosphere as base at Linlithgow in April 2015 and invested £700,000 carbon dioxide. in a fleet of six lorries to roll out its services to customers “By reducing food waste, the Scottish Government in Edinburgh and Glasgow.

32 DRAM FEBRUARY 2016

@dramscotland

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SUE SAYS

B

oy oh boy since the middle of December the alcohol UK, as well as the introduction of the national living wage, industry has been getting a real bashing. Dame could result in a fundamental rethink and in some cases the Sally Davies said 1 daily glass of wine can put removal of a service charge entirely. Food for thought? you at risk of cancer and as Chief Medical Officer she BDO also heralded the continuing growth of social announced the latest advised alcohol limits and of course entertainment venues. Saying, “Be it table tennis they were revised downwards! She went on to say that (Bounce and Ping), darts (Flight Club), or crazy golf alcohol is a danger to health, however little you drink.

(Swingers and Plonk) the rise of social sports combined 'There is no safe level of drinking.' But her dire warnings with contemporary décor, great food and a full range were balanced by a lengthy article in the Daily Mail by of drinks is set to continue into 2016 and beyond. So Tony Edwards, an award-winning science journalist and Glasgow's Proud Mary is right on trend! Anyone for Ping former BBC producer. He wrote, “She is simply wrong. pong?

Her motivation may be admirable, but her knowledge Last year tourists spent more than £1.84bn in Scotland, of the scientific and medical evidence is decidedly not. making it another record year. In fact the figures show The irony is that if people who already drink within the that tourists spend more money per person in Scotland old guidelines do follow her advice and completely stop than the UK average. Each visitor spends an average of drinking, their risk of disease and premature death £681, compared to a UK average of £635 per visitor. Total will increase. Medical studies now running into many expenditure exceeded £5bn for the first time – a rise of 8%. hundreds and published in the world's top More good news for the hospitality industry. journals say that, providing you don't go Buzzworks are one of the best companies to overboard on the booze, drinking will help work for in the UK and that's official. They you live a longer and healthier life.” So have made it into the Sunday Times Top for once my mum is right...“Everything in 100. Well done, and well deserved. In fact moderation.”

Gary Ralston writing in the Daily Record Anyhow I'm hoping for an alcohol bashing summed up their ethos having visited the pause now the health gurus are turning their new Mill House in Stewarton (see design). attention to sugar...So if you thought cutting He said, “...hats off to Buzzworks – one of back on booze and opting for a soft drink was Ayrshire’s leading restaurant groups – for a better idea, you might be doing more harm a stunning job all round, as style meets its than good. Apparently sugar is more addictive match in substance.” He went on to say than Cocaine! he was served by a “youthful waiting team I would like to give the Scottish Licensed who are a credit to the business – friendly, Trade Association a New Year's Resolution engaging, motivated and well trained.” suggestion - try and be more positive about The Wine & Spirit Association Enough said! the trade. Its first epistle for the new year have created a Scottish Gin Trail. I am looking forward to seeing the new-look was all about rural pubs having a disastrous It's a great initiative and will have Lochside Hotel on Islay, which is currently Christmas, but when I asked about city a positive impact on all those being refurbished by owner Neil Morrison. He centre figures they couldn't, or wouldn't, included. It also highlights a few has engaged the talented Ranald MacColl, who supply them. Could this be because most good gin bars too. We need more must think he has died and gone to heaven. people I have spoken to had a more positive pro-active initiatives like this.

Ranald is a real whisky enthusiast and to have festive period than last year with sales up? an extended period, doing what he does best, Some people did very well with a 5% increase, others had creating a contemporary Scottish vision, and being able to more modest figures of 1-2%. However if you compare reside on a island famous for its whisky - must be his perfect the licensed trade figures to retail figures actually job! It will re-open at the end of February. we did compete favourably. A fact borne out by the Talking of which I actually am going to stop sitting at recent Greene King Leisure Report – which states, “In the bar when I go out for a drink. Because it is very hard December, the average British household spent £220 on to switch off. Recently I was in a city centre bar, on out of home leisure, a 5% (£10) increase year-on-year a Friday night when two staff behind the bars toasted and a 17% (£32) increase on the previous month.” So themselves and then knocked back a shot each..Now a huge pat on the back to publicans and their staff for at the end of the night I might have thought well OK. delivering increased sales in a very competitive market.

But this was 7.30pm! Later the same night I witnessed BDO in its predictions for 2016 suggested that the end of staff failing totally to catch any customers eyes, and so tips, service charges and gratuities could on the cards. In distracted with each other's company that service was it's Pub report it said, “Following the lead of Danny Meyer in compromised. So please if you see me coming in for a New York, we believe the recent excitement over tips in the drink guide me to a seat in the corner!

DRAM FEBRUARY 2016 35

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DRAM FEBRUARY 2016 37

ROUND UP PUB IS THE HUB LAUNCH

Management changes at Heineken

Heineken’s Lawson Mountstevens, currently Managing Director On-Trade, has been appointed to a newly created role at Star Pubs & Bars. He will take on the newly-created post of Managing Director Lawson aims to use his extensive On-Trade experience to lead Star Pubs & Bars to help lessees grow their own businesses within Star. Meanwhile a new role of Director On-Trade has been created with Chris Jowsey, currently Trading Director at Star Pubs and Bars, being promoted to this new position. Both roles will be part of the Heineken’s UK management team and will report in to David Forde, UK Managing Director. Chris will lead Heineken’s on-trade business, providing a strong focus on serving regional and national customers. Lawson and Chris’s current roles will be absorbed into the new structure.

David McClymont, former Sales Director of Tennent Caledonian Breweries, has died aged 67. Former boss Angus Meldrum said of David, “David McClymont, M.B.A., was one of the world’s nicest and most genuine people. A real professional of the old school who knew all his trade customers personally and helped thousands of licensed traders and company colleagues in his long career with Tennent Caledonian Breweries rising to Sales Director. Nobody knew more about the licensed trade than David. Aged only 67 yrs, he put up an unbelievable fight against lung cancer after he was told he had a year to live in Sept 2014.

He was in good form at our reunion lunch last November and optimistic he was winning against the odds. It wasn’t to be. David truly deserves his place in the Tennents Hall of Fame and will never be forgotten. Our thoughts are with Margaret and family at this most sad time."

Obituary next month.

Scottish pub owners and operators in the Borders will now be able to apply for grants of up to £4,000 towards diversification schemes to improve local services after Pub is The Hub, the rural pubs champion, launched its initiative in partnership with Scottish Borders Council in Scotland. The initiative, which is initially a pilot, is also being backed by the Scottish Government to the tune of £30,000, is also sponsored by Diageo and the Prince of Wales Countryside Fund.

Over 60 pub operators, suppliers and local authority representatives attended the launch event in Lauder which began with a video announcement from Richard Lochhead, Cabinet Secretary for Rural Affairs, Food and Environment, about the funding.

Pub is The Hub is a not-for-profit organisation which was founded in 2001 by HRH The Prince of Wales. In turn. Since its inception, it has supported hundreds of pub licensees and communities in diversifying their businesses in England and Wales, and this is its first initiative in Scotland.

The Pub is The Hub team offer advice, support and funding opportunities for pub operators and owners who are considering a diversification scheme to improve and support rural services. Examples of such schemes include siting post offices, shops, libraries, internet cafes, allotment schemes, school dinners, cash point machines, IT training and community cinemas in pubs.

Chief Executive of Pub is The Hub, John Longden, said, “We are pleased that the Scottish Borders are ready to take the plunge with us and delighted that Scottish Government is supporting the scheme with some essential funding to give licensees the impetus to ‘have a go’. We are also grateful to the everpresent support of the Prince’s Countryside Fund and Diageo in all our major projects.”

Mark Baird, Head of Industry Affairs and Alcohol Policy at Diageo is pictured with John Longden, Chief Executive of Pub is The Hub.

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 2015.

Printed by Stephens & George Print Group.

38 DRAM FEBRUARY 2016

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