Dram 308 April 2016 by DRAM Scotland

DRAM

308

DRINKS RETAILING AND MARKETING

@dramscotland

DRAM MAGAZINE APRIL 2016 ISSN 1470-241X

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the

incorporating the

DRAM AWARDS

2016

21Years of celebrating excellence in the Scottish Licensed Trade

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DRINKS RETAILING AND MARKETING

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his month the magazine is jam-packed. We have even got a 20-page supplement to keep you up to date on some of the more businessrelated aspects of the trade from pension advice to how best to go about raising cash… and most importantly we launch our awards for 2016. The Scottish Bar and Pub Awards will take place on 16th August at The Hilton in Glasgow and this year we have a Brazilian theme due to the fact it takes place the same month as the Olympics. But there will be no podiums this year, instead lots of dancers! See pages 23- 27. Annabelle Love headed to Dundee to catch up with Andrew McMahon and Jakub Zakrzewski two of Scotland’s most dynamic licensees (page 17-19) while I also ventured to Dundee to see the Forbes of Kingennie Resort. Sophie Mead checked out the new Spiritualist (page 14-15) in Glasgow’s Miller Street, while I also had the opportunity to visit Islay to see the new-look Lochside Hotel. And of course, last but not least, we checked out the new Boclair House House in Bearsden - the latest luxury venue from Manorview. It’s cracking. See pages 29 to 40. There’s lots more too. Remmeber you can check the latest updates on our website www.dramscotland.co.uk Susan Young Editor susan@mediaworldltd.com

@dramscotland

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CONTENTS April

2016

FEATURES

13 17 23 29

BEER FACTS

Lots of interesting facts about Beer.

THE WEST PORT DYNAMOS

Annabelle Love interviews Andrew McMahon and Jakub Zakrzewski.

SCOTTISH BAR & PUB AWARDS

We unveil the awards categories for 2016.

DESIGN FOCUS

Boclair House Hotel, The Lochside on Islay, Cairn O’ Mount Bar and The Spiritualist.

REGULARS

4 9 46

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 APRIL 2016 3

REFRESH FOR FENWICK’S KINGS ARMS The Kings Arms in Fenwick, now run by Craig Mclaughlin and Ian McAnally’s company the Honest Pub Co, has been transformed since the duo took it over. It has had a makeover and has been well-stocked with a great range of beer and spirits, a new cocktail menu and more than 18 rums on offer. This is the first of three planned acquisitions this year for the business partners . Ian comments, “Our aim was to “give the Kings back its mojo and create an environment that all the local community could use. We have mums and dads using our car park to drop off kids at the adjacent nursery and schools, so we’re now open at 8.30am for coffees and breakfasts, with a great selection of treats from our new patisserie counter. Similarly we are doing “kids eat free” from 3pm to 4.30pm Monday to Friday, as family life is a big part of the village.”

THE BEER KITCHEN OPENS IN DUNDEE Scottish independent brewer Innis and Gunn has opened its second bar/restaurant The Beer Kitchen in Dundee's Tay Street. Designed by architects Morgan McDonnell, The Beer Kitchen is aimed at educating diners on matching beer with food and has been designed by award winning architects Morgan McDonnell in a Scandi-Scottish style. The Beer Kitchen will serve a wide range of craft beer along with a specially curated menu featuring chopped and charred and low and slow style dishes as well as pub classics. The brewer has also launched the world's first ever beer and marmalade; Marm & Ale, made with the brewer's oak-aged IPA with Dundee’s finest preserve to take advantage of the current debate over the origins of marmalade and has also brewed a brand new flavour of marmalade IPA using Innis & Gunn’s trademarked beer percolator. Spearheaded by retail veteran David Hall, the ‘Beer Kitchen’ brand will continue to roll out venues across the UK and internationally, with plans for another 2 sites. 4 DRAM APRIL 2016

£11.5M PRICE TAG FOR SPERATUS GROUP Garreth Wood has put six of his Scottish pub venues in his Speratus Group up for sale. On the market are 99 Hanover Street, Auld Hundred and the Golf Tavern in Edinburgh and Paramount Bar, the Illicit Still and Nox in Aberdeen. Offers in excess of £11.5m are sought. Speratus will turn its focus to expanding its philanthropic Boozy Cow burger concept and has just completed the purchase of a site in Stirling and has plans to open two more restaurants this year. The group has said that all the profits from the Boozy Cow will go to charity. In February the first Scottish charities to benefit from a share of the £263K profit from the Boozy Cow’s Aberdeen and Edinburgh burger bars are the ARCHIE Foundation, VSA, CHAS, STV Children’s Appeal and the Youth and Philanthropy Initiative. Christie & Co is handling the sale of the pubs.

A FIRST FOR SCOTLAND Aberdeen, and indeed Scotland, now has a chocolate themed bistro style restaurant which was launched last month by Aberdeen chocolatier Jamie Hutcheon. The new Aberdeen bistro is operating three days a week from Cocoa Ooze’s premises on Belmont Street, and offers a varied and fun menu, from a starter of hot smoked salmon, beetroot, white chocolate and horseradish to a main of duck, ginger orange chocolate sauce and Asian vegetables. Says Jamie, “We want people to come in and try something they have not tried before. Cocoa Ooze is all about being daring and unique and the bistro exemplifies that perfectly. This step is hugely exciting for us as we have seen continued growth in the business, which I believe is down to the quality of service and quality of our product.”

NEWS

WWW.DRAMSCOTLAND.CO.UK

Ross Beattie and Ryan Dexter have opened their first venue Poco Havana Bar and Cantina on Glasgow’s West Regent Street. The new Latin American bar and restaurant, on the site of the former Burger Meats Bun, is the first venture for the duo who have worked in Glasgow restaurants Barca Tapas, NY American Grill and Cranachan over the last ten years. Says Ross, “We have worked our way up from being waiters, but we decided that it was now time to go it alone.” The new bar and restaurant offers Glaswegians tapas and tacos as well as a range of other Latin American food. So far the duo are happy with the reaction to the venue. Says Ross, “It’s been very much as we expected. Our launch was over subscribed but good fun, and business is already showing promise. So far it’s been great, but we are a bit knackered, but that’s to be expected as it is our first business venture.”

SECOND RESTAURANT FOR THE WOODS

Craig and Vikki Wood are opening a second restaurant in the heart of Edinburgh’s New Town called The Wee Restaurant Edinburgh. The couple, who have been running The Wee Restaurant in North Queensferry for the past 10 years, are now bringing their concept to town. As DRAM went to press the 40-cover restaurant at 61 Frederick Street (the former site of Fleur de Sel) was getting set to open. The Wee Restaurant Edinburgh will extend the ethos of The Wee Restaurant North Queensferry, offering ‘simple good food and wine’ alongside excellent service from a small team who share a vision of delivering a friendly, informal and relaxed dining experience. Craig comments, “Although many Wee Restaurant dishes have changed over the past 10 years, our philosophy has remained the same. We want to showcase the great ingredients available to us in Scotland.” Craig will continue to be hands-on in both kitchens, working closely with his head chefs Sam Dorey in Fife and Michael Innes in Edinburgh, as well as writing menus, designing new dishes, tweaking old classics, training staff and overseeing the quality of all cuisine.

Manorview Hotels & Leisure Group revealed it had bought Cornhill House, in Biggar last month, and immediately renamed it Cornhill Castle. The hotel, was purchased off market, from owners John and Mae Fraioli, who had owned the hotel for more than 20 years. It is located just outside Biggar and is set in ten acres of countryside with views over the upper banks of the River Clyde. It has nine bedrooms as well as a Ballroom Suite, a large conservatory, and a wedding pavilion, plus a bistro, restaurant, several lounges and a helicopter pad. There is also planning permission in situ for three lodges. The hotel now becomes part of the Manorview portfolio which includes the newly opened Boclair House Hotel, the Busby Hotel in Clarkston, The Bowfield Hotel & Country Club, Howwood, The Lynnhurst Hotel, Johnstone, The Torrance Hotel, East Kilbride, The Redhurst Hotel, Giffnock and The Commercial Hotel, Wishaw. Steve Graham, Managing Director of Manorview Hotels & Leisure Group, said, “We’re delighted to have purchased Cornhill Castle. It’s a really special place, with an interesting history and located in beautiful surroundings.” Over the coming months the hotel will no doubt get the Manorview treatment. Watch this space.

n.b. bar & hotel

Cornhill Castle bought by Manorview

Bubbles and Rahul Randev of the R Group are set to re-open the former Carriages in Lenzie as The Grove, a new bar and restaurant complete with a rooftop terrace. The pair have knocked through to the next building and the newlook bar will launch in the new few weeks. Meanwhile following their purchase of Las Ramblas in Bearsden earlier this year, the restaurant has been revamped and will re-open shortly as The Larder. The concept behind the Larder is to offer fresh 25 small plates of simple well prepared, locally sourced, food. More next month. Roberto Cecchetti has taken over the former Bar Milano in Giffnock and re-opened it as Babbo, a seasonal Italian restaurant and deli. Roberto, who was formerly GM at PanoVino in Glasgow, told DRAM, “We are going to be focusing on seasonality food, and each season our menu colours will change. We will also be serving our classic menu, and hope people will come in for just a coffee, brunch at the weekends, a few drinks or a full blown meal. ” The 23-bedroom Park Hotel in Peebles re-opened last month after a two-month refurbishment. Now owned by Crieff Hydro, the Park has been refurbished using tweeds and upcycled items from the Victorian March Street Mill in the town. Chief Upcycler and former mill employee, Ann Napier, is behind the new look. The hotel has a new bakery, bar and restaurant with butcher inspired menus. There’s also a vintage double decker bus which as been “repurposed as a (kind of) outdoor seating area”. It now boasts a gallery that showcases local artwork. The hotel has also introduced a somewhat controversial continental breakfast in a box, and offers a £5 voucher towards dinner if you decline the room turn-down service. DRAM APRIL 2016 5

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NEWS HOTEL OCCUPANCY DROPS 18% IN ABERDEEN BUT EDINBURGH HOLDS ITS OWN An annual review of the Scottish hotel activity by accountants BDO has revealed that the downturn experienced in the Aberdeen oil industry has impacted very negatively on its hotel occupancy and room revenues. Occupancy dropped to 64%, a decline of 18%, while revenues dropped to £53.60 from £68.71. However Alastair Rae, of BDO was quick to point out, “Despite a 22 per cent revenue fall year on year Aberdeen still has a higher figure at £53.60 than Glasgow at £51.82. This reflects the very rarefied market that Aberdeen occupied prior to the fall in the oil price.” He also suggested that as oil prices were expected to stabilise that the downward trend with regard to Aberdeen’s occupancy and revenues may reduce. BDO’s report shows that occupancy in

Scottish hotels was down 0.9%, and annual revenues fell 2.2% on average. Room occupancy in Edinburgh rose 3.1%, in Glasgow it was up 0.3% and in Inverness it was down 1.7%. Edinburgh had the fifth highest room revenue across of any city outside London showing a 0.5% increase on last year, while Glasgow’s room revenues saw a tiny increase of 0.1% and Inverness an increase of 4.3%. In revenue terms, room yields in Edinburgh came in at £60.27 and Glasgow came in at £51.82; while Inverness achieved £55.26. Rae concluded: “Scotland’s hospitality sector had a pretty good year in 2015 with the exception of Aberdeen and it is that city’s figures which have skewed the overall performance of the hotel industry in these numbers.”

APEX SECURES £29M

Apex Hotels have secured a £29m funding deal from Bank of Scotland to support its expansion in the English market. In 2017 the group plan to open a £35m, 177-bedroom hotel in Bath. The group also revealed that turnover rose to £57.3m from £56.1m although pre-tax profits fell to £4.7m from £6.8m. Ian Springford, chairman at Apex Hotels, said, “Following a strong financial performance, our expansion marks the company’s 20th anniversary with a new venture that supports our long-term visions of growth.”

INTELLIGENT POINT OF LAUNCHES NEW BRAND Edinburgh-based disruptive software company Intelligent Point of Sale has taken its first major steps on a global expansion strategy. Following a £550,000 investment from Haymarket24 and Scottish Enterprise last year, the young company that provides a cloud and IPad-based electronic point of sale (EPOS) system for the hospitality and retail sectors has launched a new internationally-focused website and brand, alongside the latest version of its cuttingedge, low-cost app, intelligentpos®. After two years of trading, Intelligent Point of Sale has seen its customer base double year on year

SALE

while turnover broke through the £1m mark in 2015. The company is aiming for 15,000 users by 2018. Robin Knox, CEO comments, “These are exciting times. Our electronic point of sale system is about putting big company tools into the hands of SMEs and startups at a fraction of the cost of traditional epos systems and we continue to add new features and develop its functionality.” The latest version of intelligentpos includes a new reporting dashboard while future product up-grades made with the sector in mind will include customer loyalty products and integrations with other business software.

BEAM SUNTORY APPOINTS CATALYST BRANDS AS UK DISTRIBUTOR FOR VENTURE BRANDS Beam Suntory has signed a distribution agreement with Catalyst Brands for its portfolio of brands including the Sauza family of Tequilas; Kilbeggan and Tyrconnell Irish whiskies, DYC whiskey and Larios gin. The agreement starts this month and will see Catalyst Brands representing the portfolio of brands on an exclusive basis across the UK and Northern Ireland. The former incumbent was Maxxium UK. Chris Jones, Brand Agency Director for Catalyst Brands said, “We are excited about the opportunity to work in partnership with Beam Suntory, one of the world’s leading premium spirits companies, on these award-winning global brands. Our track record of growing established brand such as Campari and Marie Brizard, as well as successfully introducing brands like Aperol and Bottega Gold to the UK consumer means that we are in a great position to accelerate the performance of these brands.” Jonathan Marsh, Commercial Director for Western Europe for Beam Suntory explains “Innovation is a key strategic pillar for growth in the Beam Suntory business, and we have identified Catalyst Brands as a key partner in building these brands within the UK. We recognise that the Maxxium business has done an excellent job in establishing the Sauza brand in the UK, whilst successfully introducing Larios 12 Premium Gin, Kilbeggan and Tyrconnell brands. We believe that there is an opportunity to build on these successes by implementing a focused approach to developing these brands further, whilst launching one of the Beam Suntory group’s flagship brands, Larios Gin, into the UK”. This agreement does not affect other Beam Suntory owned brands currently under the distribution control of Maxxium UK. DRAM APRIL 2016 7

NEW TALLER

REFINED

ICONIC

The brand new Tennent’s Lager pint glass. Nucleated for a perfect pour, embossed with the Tennent’s legend and produced with real gold for a refined finish. An icon, refreshed for 2016 and beyond. CONTACT YOUR AREA SALES MANAGER TODAY TO GET YOURS.

TENNENT’S AND THE RED T ARE REGISTERED TRADEMARKS OF THE C&C GROUP.

BRAND NEWS

ALL THE L ATEST BRAND NEWS

Beer

Sponsorship

Tennent’s launch new glass

MCEWAN’S BACKS PARTY AT THE PALACE FOR 2ND YEAR.

Tennent’s Lager has a new modern pint glass which 20mm taller than its predecessor, and boasts a nucleated glass base, and the iconic red T logo is outlined in gold on the front of the glass. The brand name and the legendary Hugh Tennent signature is embossed below, while on the back of the glass, the message “Brewed with Passion in Scotland Since 1885” completes the design. The new look glassware, which is currently being rolled out across thousands of Scotland’s pubs, clubs, hotels and restaurants, To mark the launch, Tennent’s Lager will run a promotion called “It’s Our Shout” in thousands of outlets, where consumers can win more than 90,000 prizes, ranging from complimentary pints to iPad’s and Spotify vouchers. Paul Condron, Tennent’s Marketing Director, said, “Aside from our hugely successful limited edition glasses, this is the first major change to our glassware in eight years and we’re really pleased to unveil the results to our customers and consumers across Scotland. It’s a simple, modern, and premium glass that helps make that consistent great tasting pint of Tennent’s Lager a little bit more special.”

CALEY’S FIRST DAWN’S: A PERFECT PINT FOR SPRING Caledonian Brewery has unveiled First Dawn, its latest addition to its seasonal guest ale range. The new golden pale ale, which is available to order throughout Spring from March to May, has an ABV of 3.7% and has, says the company, “a delicate, fresh and zesty finish.” Craig Steven, Caledonian’s Beers Manager and Scotland’s first beer sommelier says, “A new season calls for a new beer! The days are getting longer and brighter, and this wonderfully bright golden ale reflects the season. It’s a beautifully light and zesty Spring Ale. Its spicy aroma and notes of dark soft fruit make this ale an ideal match with seasonal foods such as roast lamb and pork, and a great accompaniment to Sunday roasts over the Easter period and beyond. “Outlets should consider outlining suggested beer and food pairings on the menu to maximise interest in crafted and carefully selected beers. With Spring in the air after a long Winter – First Dawn is just what your drinkers will be looking for!”

McEwan’s are to sponsor Party at the Palace for the second year in a row with their IPA brand. The festival held annually against the stunning backdrop of Linlithgow Palace will take place over the weekend of 13/14 August and will be headlined by The Proclaimers and Billy Ocean. Tara Karimian, Marketing Manager for McEwan’s Beers said, “Party at the Palace gives us a fantastic opportunity to reach the next generation of McEwan’s drinkers. We had very positive feedback from festival goers last year and so it seemed only right to be part of the festival again. We can’t wait to join in with the fun.”

CRABBIE’S NOW OFFICIAL PARTNER OF SCOTTISH RUGBY Crabbie’s is the new official partner of Scottish Rugby. Crabbie’s now has a sponsorship package and pouring rights at BT Murrayfield which will run until the end of the 2017 season. Crabbie’s will also benefit from sponsorship of the 1872 Scottish Cup trophy and branding rights at both Edinburgh Rugby and Glasgow Warriors for the 2016/17 season.

MOET & CHANDON AND JAGERMEISTER SPONSOR OBAN LIVE Oban Live has two sponsors in the shape of from Moët & Chandon and Jägermeister. The inaugural event, which will take place in Oban’s Mossfield Park on Friday 13th and Saturday 14th May, will now boast a Jägermeister VIP Area as well as Ice Cold Jägermeister on tap at bars throughout the stadium. Oban Live organisers have also arranged for an official Moët & Chandon bar. Champagne will also be available for VIP ticket-holders at a bar in the dedicated lounge. Daniel Gillespie, Oban Live Artistic Director, said, “We’ve over the moon to have some of the most renowned drinks brands on board to support Oban Live this year. We are always thrilled to work with these brands, so to have them sign up to support the first year of the event means a lot to us all. Tickets are selling fast and there are now only 70 VIP tickets remaining, so we’d advise everyone to grab theirs to avoid missing out on what is guaranteed to be an amazing weekend of live music enjoyed along with amazing drinks from some of the world’s leading brands.” The line up for Oban Live 2016 includes KT Tunstall, Julie Fowlis, Capercaillie and Skerryvore. DRAM APRIL 2016 9

BRAND NEWS Whisky

Gin

INTRODUCING HIGHLAND EDINBURGH GIN EXPANDS ITS CORE RANGE. PARK ICE EDITION Highland Park has launched a 17 year old Ice Edition. The new expression celebrates the Viking roots of the brand’s Orkney Island home, where the Norse influence and culture were woven for hundreds of years before Highland Park single malt whisky was created. Highland Park Ice has a 53.9% ABV, and has been aged predominantly in exbourbon casks. Only 30,000 bottles have been created. Jason R. Craig, Brand Director, Highland Park, comments, “This 17 year old single malt has a classic Highland Park flavour. The dynamic soft spicy notes complement and intertwine with creamy vanilla hues, providing a balanced, long finish - a truly harmonious whisky to savour. “In blue tinted bespoke glass reflecting dazzling and glittering ice, the bottle shape has been designed to evoke the distinctive sharpness and coolness of the mythical and magical Ice Realm.” This new edition is encased in a stunning mountain shaped wooden cradle with accompanying wooden stopper. The intricate circle design on the label itself represents the circle of life – the creation of the world, protected by a dragon, a mythical creature often central in classic Norse mythology. A booklet accompanying this new variant, recounts the story of the realm of the Ice Giants and their wonderfully colourful battle against the Gods to rule the world. ICE Edition will be followed by FIRE Edition in 2017 and follows on from the recent Valhalla Collection which championed the stories of four legendary Gods: Thor, Loki, Freya and Odin who were to be found in Asgard. Highland Park ICE Edition is available from specialist whisky retailers at an RRP of £190.

Seaside Gin has now joined Edinburgh Gin’s permanent portfolio. First launched in summer 2015, Seaside Gin started as a limited edition, and sold out with its first run of 2,500 bottles. Now the distiller has released 6,000 70cl bottles, with a RRP of £35. Seaside Gin is the result of a longstanding collaboration between Edinburgh Gin and Heriot Watt University’s MSc in Brewing & Distilling; a partnership that seeks to push boundaries. As part of the project, masters students were tasked with scouring the east coast in search of botanicals that would encapsulate a taste of the Scottish shoreline. Seaside Gin has been distilled with foraged seaweed, scurvy grass and ground ivy, and boasts, says the company, “ta sweet yet refreshing salinity.” This means Edinburgh Gin now offer three brands in its permanent portfolio they are: Edinburgh Original (43% ABV) and Navy Strength Cannonball (57% ABV) and Seaside Gin (43% ABV) Edinburgh Gin’s co-founder, Alex Nicol said, “The expansion of our core range is testament to customer appetite for distinctly different gins that blend art and science. It’s a delight to see Seaside Gin added to our permanent roster and that there is demand for a gin that pioneers the use of unusual native botanicals such as this.” The newly-formed trio – Original, Cannonball and Seaside – are all presented in the brand’s new custom-made bottles, crafted in Milan by Bruni Glass.

DEANSTON DISTILLERY LAUNCHES FIRST ORGANIC 15 YEAR OLD

Rum SAILOR JERRY UNVEILS TATTOO INSPIRED DESIGNS

Deanston has announced the release of its first ever Organic Single Malt - Deanston Organic 15 Year Old a limited edition malt, certified Organic by the Organic Food Federation A limited annual batch release, the 15 Year Old may not be available here for a while as it is first of all hitting the German market and Global Travel Retail. Alison Gibb, Global Marketing Manager - Malts Portfolio at Distell, said, “This is an exciting milestone for Deanston and we are proud to be offering a new and alternative offering, made using the distillery’s traditional techniques. We have taken the finest Scottish ingredients including rich, local organic barley and the soft water from the River Teith and combined it with the knowledge of our skilled craftsmen, to produce this stunning but simple organic single malt.” Deanston Organic 15 Year Old has an RRP of £80 but you will have to ask your rep if you specially want it.

Sailor Jerry is launching a series of collectable, iconic flash art bottle wraps and cups, with the first two being launched this month. On a slick black bottle, each of the four new collectable designs - the homeward bound ship, an American eagle, a pin-up girl and a Gypsy - are based on the greatest flash designs from Norman ‘Sailor Jerry’ Collins, the undisputed father of old school tattoos,. Each design holds a specific meaning. The Gypsy design represents good fortune; the ship design was tattooed on sailors as a reminder of home; the American eagle represents honour and the pin-up girl design represents femininity. Dave Hort, Senior Brand Manager of Sailor Jerry, which is owned by William Grant & Sons, said, “These designs are based on the great, iconic works of our founding father Norman Collins and showcase some of the highest quality flash art that has spanned generations.”

10 DRAM APRIL 2016

An interesting year for beer

The Brewers Association of Scotland was formed last year. Its founder members included Innis & Gunn, Cairngorm Brewery, Fyne Ales, Harviestoun, Inveralmond Brewery, Stewart Brewing, West and Williams Bros. According to Euromonitor, over the last five years sales of craft beer have grown by between 14% and 17% every year. In the 17% US, such beers already account for 10% of sales. In the UK, craft beers make up an estimated 5% of sales. BrewDog is the biggestselling craft beer brand in Britain (on and off trade), ahead of Samuel Adams and Sierra Nevada.

4,000 beer brands are now available in the UK

William Bros commissioned a comic book which told the 19th century tale that led to Heather Ale.

Heineken

17.1% 14.8%

Carlsberg 4.8% Diageo 3.1% SAB

of beer sold in Britain is brewed here BPBA

AB InBev’s

17.8%

Tara Karimian, Marketing Manager

82%

Carling

18.4%

2016 is going to be very exciting year for beer! Lager drinkers are increasingly interested in Ale and there’s been a wonderful influx of new session ales and hoppy lagers in response to this. Session ales, particularly light IPAs, are the perfect alternative to lager for someone looking to try something with a bit more taste. On the flip-side, pale ales and hoppy lagers offer dark ale drinkers something more refreshing to enjoy throughout the evening. Pubs can capitalise on this new passion and interest of ale, and make the most of the higher prices and profit margins that kegged ales can demand, by offering regular guest ales or hosting weekend beer festivals and taking part in brewery led promotions throughout the year.

The biggest UK brewer by market share is Carling owner Molson Coors, accounting for 18.4% of sales last year. AB InBev has 17.8% of the UK market with Heineken claiming 17.1% and Carlsberg 14.8%. Diageo, the owner of Guinness, came in third with 4.8%, ahead of SAB, which had just 3.1%.

25 million

beer drinkers maintaining around 700,000 jobs, and generating a retail value of over £18 billion a year, beer in Britain is big business.

Last year Kopparberg launched a hybrid lager/ ale Höga Kusten, the number one Speciality Beer in Sweden, last year in the UK. They described it as a bridge between lager and ale. It is brewed using a unique open vessel brewing technique to create a perfectly crafted combination of one part ale and two parts lager.

Germans drinks more beer than any other nation Belhaven Best is Scotland's bestselling ale and is produced in Dunbar.

90%

A bar based on good beer will also offer a good welcome, good service and good cheer. Roger Protz

Most beer is made up of 90% water... brewers call it liquor.

50 of Scotland’s breweries... Ayr Brewing Company, Alechemy Brewing, The Alpha Project, Andrews Ales, Cumertrees, An Teallach Ale Co, Arran Brewery, Balmaha Brewery, Barney’s Beers, Beath Brewery, Beeches Brewery, Beehive Brae, Belhaven Brewery, Black Isle Brewery Ltd, Black Metal Brewery, Black Wolf Brewery, Born in the Borders Brewery, Bottle Cap Bar and Brewery, BrewDog, Broughton Ales, de Brus, Burnside Brewery, Bute Brewing Company, The Cairngorm Brewery Co Ltd, Caledonian Brewing Co Ltd, Campervan Brewery, Clockwork Beer Co, Colonsay Brewery, Cromarty Brewing Co, Cuillin Brewery, Deeside Brewery, Devon Ales, Drygate Brewery, Eden Brewery St Andrews, Edinbrew, Edinburgh Beer Factory, Elixir Brewery, Ethical Ales, Fallen brewery, Fierce Beer Co., Fintry Brewing Company, Five Kingdoms Brewery, Floodline Brewing Co., Freewheelin’ Brewery, Fyne Ales Brewery, Shop and Bar, Glennfinnan Brewery, The Hanging Bat Brewing Co., Harviestoun Brewery Ltd, Hebridean Brewing Company, Heidrun Brewing Co, Houston Brewery, The Inveralmond Brewery Limited, Innis & Gunn, Islay Ales, 12 DRAM APRIL 2016

50 more of Scotland’s breweries... JAW Brewery, John O’Groats Brewery, Keith Brewery, Kelburn Brewing Co, Kinneil Brew Hoose, Kirrie Ales, Knops / Archerfield Brewery, Krafty Brew, Lerwick Brewery, Laig Bay Brewing Company, Lawman Brewing Company, Lion’s Lair Brewery, Liquid Brewery, Loch Lomond Brewery, Loch Ness Brewery, Lola Rose Brewery, Luckie Ales, Madcap brewery, Monolith Brewing Co., Moulin Brewery, MòR Brewing, Isle of Mull Brewing Co., Natural Selection Brewing, Oban Bay Brewery, The Old Inn Gairloch, Old Town Brewing Company, Old Worthy, Orkney Brewery, Pilot Brewery, Plockton Brewery, Portpatrick Brewery, Quiet Brewery, Ride Brewing Co, River Leven Ales, Rothes Brewery, St Andrews Brewing Company, Six Degrees North Brewery, The Isle Of Skye Brewing Co Ltd, Speyside Craft Brewery, Spey Valley Brewery, Stewart Brewing, Strathaven Ales, Strathbraan Brewery, Sulwath Brewers Ltd, Swannay Brewery, Tempest Brewing Company, Tennent Caledonian Breweries, Tinpot Brewery, Top Out Brewery, Traquair House Brewery, Tryst Brewery, Andrew Usher & Co., Valhalla Brewery, Valve Brewing, West Brewery, Williams Brothers, Windswept Brewing Co, Wooha Brewery

20m Pints of beer are enjoyed every day in Britain – that would equate to approx 2m in Scotland...

30%

There are more breweries per head of population in the UK than any other country in the world

The Boston Beer Company is the biggest craft brewer in the US – its beers include Samuel Adams, and the company was set up in 1985.

Brewers are also doing their bit for climate change. 2014 saw brewers’ efficiency rise by 1.2%, an overall improvement of 11.6 per cent from 2008, whilst carbon emissions fell by 1.2% and water efficiency rose 6%; a 39% increase in efficiency since 1990.

BREWMEISTER, based in Keith, Banffshire, has had its Snake Venom beer verified by Trading Standards as the world's strongest. 67.5% ABV – and Trading Standards tests have now not only verified that claim but found it’s even a touch stronger at 68%. It comes in at a whopping £50 for 275ml bottle. However the world’s strongest naturally fermented beer is Sam Adams Utopias at 29% ABV.

30% of Brits who buy alcoholic drinks say they don’t understand what the term ‘craft’ means. Mintel

IPA stands for India Pale Ale which were introduced in the 19th century

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Just one in four (24%) beer buyers are willing to spend over £4 on a pint of craft beer in the on-trade and 21% are unprepared to even go above £3 per pint. On the other hand, there are a small number of consumers who clearly have strong beliefs in craft credentials as 5% of beer buyers are prepared to exceed £5 on a pint of craft beer.

Ale is oldest style of beer in the world . In 4000 BC in the middle east people were fermenting a form of bread to make a fermented pulp which had an intoxicating effect - a "divine drink".

The Egyptians were also keen brewers and beer and malt has been found buried in the tombs of the Pharoahs to provide sustenance for the afterlife.

38%

According to Mintel 38% of Brits bought a craft alcoholic drink brand in the three months to November 2015.

There are now more than 1,400 breweries in the UK producing around 8,000 regular beers and thousands more seasonal and one-off beers

So although crafts are still relatively small beer, constituting only 2.5 per cent of total beer sales in America, however craft beer now represents more than 10 per cent of beer sales.

Glass shape affects the head retention of the beer, with glasses tapering inwards being preferred for foamy beers. This tapering effect also helps the beer's aromas to arrive at your all important nose to best effect, so hoppy beers benefit from such glasses. Some brewers have gone a step further and provide badged glasses with a logo etched into the base which generates a steady stream of attractive bubbles to enhance the appearance of the beer even more. For lighter beers, which need serving cooler, the weight of glass is also vital if the beer is to stay cool in warmer weather. Many purists therefore use heavier glass, which in summer can even be stored in the fridge! A survey of SIBA members (the Society of Independent Brewers ) showed that Average beer strength is 4.1% ABV Golden ales are the most produced beer style – 92% of respondents brew at least one, followed by traditional bitter – 81% DRAM APRIL 2016 13

It has a finish as long as my eyebrow

Ask your wholesaler, or order direct from the distillery orders@pickeringsgin.com OFFICIAL GIN OF

62 Miller Street, Merchant City, Glasgow, G1 1DT

THE SPIRITU DESIGN FOCUS

W Central Scotland’s premier supplier of fresh fish and poultry Proud to supply The Spiritualist. Wishing the team all the best for the future. 184 - 200 Howard Street Glasgow G1 4HW T: 0141 552 4368 F: 0141 552 4731 E: fish@bernardcorrigan.com

www.bernardcorrigan.com 14 DRAM APRIL 2016

hen industry experts Ryan Barrie and Jim Ballantyne discovered a derelict building on Glasgow’s Miller Street, their imagination went into overdrive. After lying empty for almost a decade, the former Stirling Library building has undergone a complete transformation, and has been launched as a contemporary bar and restaurant called The Spiritualist. Having run the nearby Citation for years, Ryan Barrie has drawn fresh inspiration from his industry experience and his worldwide travels into this project. Together with Jim, his friend of 20 years and who runs Camelot Catering, the pair have successfully injected, they say, “a bit of New York style into Glasgow city centre.” Ryan says, “We felt there were a lot of traditional-style venues in the city and we wanted to go for something stylish and modern. We’d always talked about doing something together and this was a clean site, ready to put our vision into.” The building’s sandstone façade has four large windows which allow natural light to spill into the patio-style space inside. On either side of the entrance are three sets of French bistro-style wicker chairs and tables. Despite the risks of using false plants, the foliage-effect 3D wallpaper that adorns the back walls is so realistic that the effect works well. Separating the patio area and the main venue is a brand new shop front, made of glass panels. Ryan explains that it was his memories of visiting the building when it was a library that inspired the shopfront. He says, “There was an archway where the new shop-front is, and I wanted to create a city garden-type culture whereby people could enjoy coffees and cocktails in the fresh air. A lot of operators would wonder why we would do such a crazy thing, but I wanted to create something completely different.” Immediately to the right of the entrance are two booths upholstered in quilted navy fabric. Each booth seats up to six people and both benefit from the natural light streaming through the glass shop front. On the opposite side of the door

UALIST BY SOPHIE MEAD is an antique French dresser which sits alongside a baby grand piano. Moving further inside, the most striking design feature in The Spiritualist catches your eye - five floating tables. The black pole legs of each table appear to continue through the corners and reach up to the ceiling. Each table seats six people and is illuminated from within, giving the marble-patterned perspex tops a golden glow. Ryan comments, “I didn’t want to use candles because they are too traditional. We control the table lights so that as the night goes on, they glow brighter, and people don’t want to leave the cosy space.” Around each table are tall winged stools, upholstered in cream leather. Three recessed coffer sections sit directly above the tables and feature stylish uplighting. These enhance the feeling of space. Running parallel to the tables is the bar, which is made from white and cream marble. The reflective bar top is uncluttered and broken up by two pillars. The glass shelving and uplighting on the gantry allows every individual spirit bottle to stand out. On the highest shelves, The Spiritualist stocks some of the world’s rarest spirits, which are retrieved on request by staff via a mobile ladder. On either side of the gantry are mirrored cupboard doors made from smoked navy vintage glass, which disguise more pillars. Ryan says, “We believe we offer the most diverse spirit range in Scotland. Hot Sauce supplies us with unique, small-batch gins, whiskies and rums, which are popular in the marketplace at the moment.” Continuing past the bar, the room opens out into the main restaurant which caters for 80 diners. Five circular tables are surrounded by chairs upholstered in sand-coloured leather, and on the other side of a central pillar, six tables rest against the back wall. A backrest runs the length of the wall and

is upholstered in a white, sand and silver herringbone design. The focal point of this area is three large, gold-framed, prints on the back wall. The shades of grey in the black and white images compliment the silver tones in the upholstery beneath. In keeping with its heritage, one of the trio of images is a print of the first photographic negative ever to be produced. Explaining, Ryan says, “I wanted to play with The Spiritualist idea with these prints. This isn’t a themed bar, but I think the pieces we have chosen are subtle and allow your imagination to wander.” On the right of the restaurant is a semi-circular booth which has a tall backrest, upholstered in deep blue fabric. Above the booth hangs a cylinder-shaped statement light. Its shape is mirrored in the curvature of the ceiling above. Spotlights in the restaurant illuminate each table and the dining area merges with bar seating next to the grand piano. Jim explains that this allows a natural progression from one area to the other. Two medium height partitions, stained navy, separate the bar and restaurant. These are cushioned on the restaurant side and upholstered in a cream and gold fabric. On the opposite wall are two more herringbone-patterned booths. French-style prints hang above each booth, a reminder of the days of prohibition. One is a circus-style absinthe image and the other a woman’s silhouette standing inside a crescent moon. “This project allowed me to get rid of my pet hates and focus on creating the most enjoyable space to work, drink and dine in. Jim and I wanted to create something that we were really proud of. And so far, we have.” The royal blue and golden tones which run throughout the venue, coupled with the herringbone theme, point to a renovation that has careful, intriguing design at its heart. With such an extravagant transformation, The Spiritualist looks set to fulfill drinkers with a more adventurous palette, in an undeniably elegant surrounding. DRAM APRIL 2016 15

THE WEST POR DYNAMOS 16 DRAM APRIL 2016

BY ANNABELLE LOVE

hen Andrew McMahon and Jakub Zakrzewski teamed up five years ago to run the function suite at Perth Airport, anyone familiar with the ambitious pair would have known it was likely to be the start of something big. Today they have three bars – all on the same Dundee street – and are set to open their fourth one this month. Andrew (36) – known as Macky – went into the licensed trade at 17; starting out with a job behind the bar before working his way up to a series of management and consultancy posts. He was inspired to go into the trade by his father Tom (85) who once owned a string of bars in the city, including The Hawthorn, The Pullman and The Mirage. Macky says, “Dad retired when I was 12 but I was always looking up and seeing him mingling with customers and staff, and the music and the buzz – it was great and I loved it. He’s 85 now but he comes into The West House every morning for a coffee, and keeps us on our toes. He pulls no punches so if he sees something wrong he will definitely tell us.” Jakub (31) was born in Koszalin, Poland, on the Baltic Sea coast. He started studying in his home town but transferred to Dundee University for a change of scenery. He finished up with a degree in international finance and business, took a break and then did a postgrad in IT. But like Macky, his heart lay in the licensed trade and his first job when he arrived in Dundee was working behind the bar in the Students’ Union. He says, “I used to work in the licensed trade back home. I thought it was a fun industry, and it was a great way of making money as a student.” The two men first met ten years ago when they worked at The Underground nightclub, where Macky was general manager and Jakub was supervisor. Their paths criss-crossed again as time went by – they worked together at The Playwright, and helped open several bars. Both say that Dundee is such a small place – particularly in terms of the licensed trade – that it’s easy to keep tabs on what your friends are up to and so they never really lost touch. When Macky was approached by Morris Leslie to carry out a critical appraisal of several businesses at Perth Airport, he asked Jakub to join him and soon afterwards, in January 2011, their business was born. Macky explains, “I needed a colleague to help with my assessment, so Jakub came with me. Basically the management team at the function suite were not doing a great job and the landlord was going to close it down, so we volunteered to run it for him. That’s when we formed our company, and that’s why it’s called Perth Hospitality – which is something everybody always asks us about given that we’re actually in Dundee.” The suite, called The Hangar, was great for weddings and ceilidhs but those are predominantly weekend events and the pair knew they needed something else. They started to look for places in Dundee and came across The Ascot Bar in the city’s Westport area. Macky says, “We got it in November, but the problem was we didn’t have any money and it was in a real mess. We didn’t want to close over Christmas and do a make-shift refurbishment, but didn’t want to trade as it was either – so we decided to do a pop-up. “We painted everything white, put up Christmas trees and loads of tacky decorations and called it The Snow Bar. Then we went round DRAM APRIL 2016 17

THE WEST PORT DYNAMOS BY ANNABELLE LOVE

offices, friends and family and got them in for their Christmas parties. Needless to say, on opening night it was wet walls, wet floor – the paint wasn’t dry. We put loads of polystyrene balls down as fake snow – it was great fun. “We traded until the end of January and used the money that we’d made to do a better refurbishment.” The work, which cost around £85,000, was carried out in February and March, before they re-opened as The West House in April 2012. Jakub says, “We took out everything basically – down to the bare floorboards. We took every single wall inside down, re-wired, re-plumbed and re-glazed the building – it was a massive job.” Macky admits, “We knew it was going to be tough because most of the area’s pubs were either closed, or only open in the evenings and at weekends, but we believed it would work because we were on the University campus, close enough to the city centre and in what was historically the cultural quarter of Dundee.” Another challenge the pair faced included planning restrictions on any extraction outside the listed building, which meant they couldn’t fry. Instead they decided on a pizza and pasta menu, and cocktails, appealing to the female market. Jakub adds, “We also decided not to put a telly in. What was coming to the West port at that time was a bit the scallywag element, so we hoped our offering would deter them and attract a different crowd.” Three months later, another pub on the same street came onto the market and they jumped at the chance to take it on. Macky says, “The idea was that it would be a proper pub – a gastro pub with good food, TV on, much more casual than our first place. Of course, after such a big spend on The West House, we didn’t have any money and it was coming up to Christmas time – so Snow Bar Two was born. Out came the white paint again.” Jakub laughs, “I remember wishing we’d kept all the decorations from the first time. We got the keys in November and it was a six-day turnaround.” But their plans for the gastro pub were scuppered when a great chef came along – so they changed the theme and decided to open as a restaurant, The D’Arcy Thompson, instead. Just as they had done with The West House, which has an old printing press and chemistry benches from the university, as well as etching plates and metal stamps once used on the jute sacks the city is famous for, Macky and Jakub turned to history for inspiration. Jakub explains, “We were keen to keep the tie in with local heritage and we thought it would be a great way to celebrate D’Arcy Thompson, who was a pioneer of mathematical biology. It turned out he was 18 DRAM APRIL 2016

also a bit of a rascal and liked to have a good time in the pub with a few glasses of whisky, so he seemed a good person to name the place after.” They opened in March 2013 and the venue has proved a hit locally. It also won Scottish Gastro Pub of the Year 2015 last year. But Macky and Jakub still felt the area was missing a quality burgers and gourmet pies venue for the students – and that they were still missing a pub. So when the place next door to the D’Arcy Thompson came up, they went for it and embarked on a sevenweek refurbishment, which cost around £90,000, before opening The Tinsmith in June 2013. Jakub says, “That was our biggest project so far in terms of the work. We moved walls and we moved the toilets to let more light in because the pub was very dark inside. We wanted it to feel light and airy.” The venue, which has a chunkier, more industrial feel, is named after Tommy Smith, a tinsmith from Dundee who noticed that the light cast off his candle flame was greatly enhanced by a piece of battered tin. His discovery took him to Aberdeen for the first lighthouse and he went on to design the first gas street light network in Edinburgh. Jakub and Macky worked closely with Andy Rice at Not Just Design on the project and found his help invaluable. The steel work was done by Lawrie Fabrication – run by Macky’s brother-in-law – and they also worked with West End Cladding and Joinery. Their latest venture – The Westport Gallery – had been around for 22 years and was something of an institution. So when they heard the owners were moving to Spain, they decided to act. Macky jokes, “We thought it had been a while since we’d opened anywhere, but because of the council’s policy on over provision we knew that getting a licence was going to be very difficult. We got letters of support from people like Dundee University, V&A Dundee and Creative Dundee – the heavyweights. Janet Hood Consulting also played an instrumental role in helping us to get the license. Jakub says, “It was the first time we had gone to the Licensing Board knowing that we had a bit of clout.” The tapas restaurant and gallery opens on April 13th, after a £50,000 refurbishment, and will feature work by artists from across the city. But these two never do things by halves and are geared up – through their second firm, West House Events – for a busy summer of outside events with their marquee, bar and catering business. They seem to have no shortage of energy or ideas, and boundless enthusiasm for what they do – as well as for their city. It surely won’t be long before they are on to their next venture. Snow Bar Three perhaps?

please visit: WWW

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ORAN MOR WHISKY AWARDS T

he 2016 Oranmor Whisky Awards took place last month with Colin Ross of Ben Nevis receiving the accolade Lifetime Achievement of the Year. The People’s Choice Award went to Aberfeldy 16 Year Old, and in the Experts Blind Tasting it was Spey Tenné that picked up the award. Glen Scotia was revealed as the Best Newcomer, while the Best Overseas award was picked up by Blanton’s Single Barrel. This year’s Whisky Rep of the year went to Michael Allan of Wm Grant & Sons. More than 150 people attended the awards from across the trade, with a good time had by all.

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NEW NON ALCOHOLIC PERFECTION FOR ANY SPARKLING OCCASION

FRUITY AND SOPHISTICATED SPARKLING SOFT DRINKS Enjoy a glass of perfection this month from Simpsons with our exclusive and brand new ‘Bijou’ sparkling non-alcoholic drink range. Perfect for the designated driver and suited to meet the growing consumer demand for a more sophisticated premium drink. Available on draught dispense.

01253 766 333

sales@simpsonsbeverages.com

www.simpsonsbeverages.com

@SimpsonsDrinks

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e are delighted to launch the 2016 Scottish Bar and Pub Awards in this issue. All the categories appear here, and in the next few issues, and the website is now open for entries. Over the next few months there will be a full PR and social media campaign for the event and of course our media sponsor the Sunday Mail will launch its hunt for Pub of the Year next month. We are inviting nominations for the various categories from the trade and from customers too. If you are a rep and have trade customers who you feel deserve to be nominated please put them forward. We will also be asking for nominations from members of the public. Licensees - if you think you deserve an accolade encourage your staff, sales rep or customers to put you forward. We have a Brazilian theme inspired of course by the upcoming

Olympics which take place at the same time as the awards. Our pubs will be winning their own trophies courtesy of Glencairn Crystal. The venue is The Glasgow Hilton who did a tremendous job last year. This year I am delighted to welcome back sponsors, BII, Diageo, Gordon & MacPhail (formerly Benromach), Kopparberg, Mixxit, Molson Coors, Tennentâ&#x20AC;&#x2122;s, the Sunday Mail and Glencairn Crystal. We have a few new sponsors too they include Arran Distillery, Bright Signals, Caledonian Brewery, Flow and Inverarity Morton. The licensed trade depends on good suppliers therefore this yearâ&#x20AC;&#x2122;s awards will also include Drinks Wholesaler of the year, Food Wholesaler of the year, Spirit Brand Owner/ Distributor of the year and Beer Brand Owner/Distributor of the year. This will be decided by a telephone survey. Good luck!

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Customer Service Award

Customer service is paramount when it comes to running a successful business. BII Scotland is on the lookout for a pub, restaurant or hotel which fully embraces the customer service ethos. Do you know a business that does this? If so, they could be eligible for this award. Judges will look at the measures that are in place to ensure staff are well trained in customer service. Short listing will be done by Mystery Shoppers followed by interviews at a later date by a team of judges. If you want to put a nomination in, do so now.

Entrepreneur of the Year Do you know someone, or are you someone, who has the entrepreneurial spirit? Do you know a man or woman who took a risk when they started their business, and who has grown it by providing customers what they want and by investing in their staff. A good entrepreneur is a good leader that has strong communication skills and the ability to lead a team of people toward a common goal in a way that keeps the entire team motivated. Are you that person or do you know one? If so why not put them forward for this award now?

Social Media Award

Award for Innovative Business of the year

Bright Signals one of Scotland’s foremost digital creative content agencies is on the look-out for pubs, bars, restaurants and hotels that are utilising social media to the max. Do you know a venue that is spot-on when it comes to keeping you informed through social media. It’s a vital part of getting customers through the door and it is important for restaurants and bars to have a strong social media presence to get feedback and insight from customers, and to engage with them. Do you know a venue that does it well, or do you think you are one? If so enter now at www.scottishbarandpubawards.com

Caledonian Brewery, one of Scotland’s most innovative breweries, is on the lookout for a licensed trade business that is also innovative. Do you know a business that has developed by using innovative business practices? Do they think outside of the box when it comes to attracting customers? Perhaps they have developed an innovative idea that is proving a success with customers and staff whether it be an innovative loyalty scheme, upcycling practices, creative menus or special events. If so they could be eligible for this award. So why not put them forward now.

Best New Venue

Award for Success

New bars, restaurants and hotels have been opening at a great rate of knots over the last 12 months and this year there is an award for Best New Venue. What bar, restaurant or hotel has made a real impression on you since it opened. (September 2015 – May 31 2016). We are looking for well designed venues, which have invested in their staff as well as their premises, and which deliver. It’s not enough to look good, it has to have been a success with customers too.

Success stories deserve to be recognised and celebrated. Do you know a licensee/ proprietor that has grown their business over the past few years. Perhaps they have successfully continued a family company, or expanded over the past few years, adopted innovation to develop their business, or have grown turnover? This year’s Scottish Bar & Pub Award judges would love to know of any hoteliers, restaurateurs or licensees, who fit the bill. Why not put them forward now to www. scottishbarandpubawards.com

Get your customers to vote for you at

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Gastro Pub of the Year

Social Responsibility and Community Award

Dog Friendly Pub of the Year

It has never been more important to offer your customers good food. It doesn’t have to be fine dining, but quality, freshly prepared pub grub is what we are looking for. It’s not the size of the menu that counts, but the quality of the food and the efficiency of the service. If you think you know a venue that has a great food offer, let us know at www.scottishbarandpubawards.com

Diageo is on the look-out for pubs, bars and people that embrace social responsibility and who also put something back into the community. Do you know a pub or bar that has developed good relationships with local police, community safety partnerships, community groups, licensing boards and/or licensing forums to help minimise alcohol-related crime and disorder? Do they go the extra mile to promote responsible drinking; what do they do differently from other bars in the area? Do they interact with the local community. Let us know and they could be the proud recipients of this award.

The Scottish Bar & Pub Awards are hunting for a pub that provides a welcome for pet dogs. Do you you know a pub or bar that allow customers to bring their friendly pooches inside? Do they provide a water bowl, and the occasional treat? If so, they could be in the running for this accolade. Judges will be bringing their own dogs on mystery visits (volunteers are queuing up!!) If you think you know a pub or hotel that fits the bill - enter it now.

Wine by the Glass Award

Island Pub/Bar of the Year

Independent Bar of the Year

Isle of Arran Distillers, the only distillers on the Isle of Arran, are on the look-out for the best bar and pub located on a Scottish island. Do you know a bar or pub that goes the extra mile to attract customers to its island location? Does the pub or bar offer great food, excellent service and a very warm welcome? If so why not nominate it for this award? Whether the bars are on Arran or or Mull, Islay or Bute, the judges will be eager to see what makes them special. So be sure and enter your nominee now.

Kopparberg is on the lookout for Scotland’s top independent bar. The Kopparberg team is looking for a bar that has proved to be a success with customers – it doesn’t have to be the most stylish or the biggest, but owners should demonstrate creative forward-thinking and be inclined to think outside of the box when it comes to developing their business. It goes without saying but good customer service and an excellent range of products behind the bar is essential. Do you know a bar that deserves the title? If so put them forward for the accolade now.

Do you have a great range of wine by the glass or do you know a bar, pub or restaurant that does? If so it could be eligible for this inaugural award. A choice of wine range and the opportunity to buy it by the glass has a great appeal to the modern consumer. Judges will be looking for staff with good wine knowledge, a range of wine by the glass which offers a good balance of Old and New World wines, and which includes wine that you can drink on its own or with food. Do you, or does your favourite bar or restaurant seek to improve the customer experience by offering a step up in the quality of wine in its wine by the glass range, and has the wine on offer helped to improve the reputation of the outlet? If so enter your favourite wine by the glass venue now.

www.scottishbarandpubawards.com

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Bar Apprentice 2016

Craft Beer Bar of the Year

Cocktail Bar of the Year

Maxxium UK’s training and education programme, mixxit, is now in its ninth year of looking for Scotland’s best new bartender. The mixxit Bar Apprentice competition will take 10 bartenders with experience of one year or less on an intensive training programme which will cover all aspects of professional bartending, including mixology, drinks knowledge and service excellence. In June the bar apprentices will face a panel of judges and the best performing bartender will win the accolade mixxit Bar Apprentice of the Year, which will be announced at the SB&P Awards.

The judges of this category will be looking for a bar that has an excellent range of quality beer and Craft beers. The bar has to serve and market its beer range well, employ staff who are interested and knowledgeable about beer. An ability to understand beer styles, taste profile and matching beer with food is also fundamental. If you are a bar or know a bar who loves their beer and always looking for the next innovation or new experience of beer enter it now.

Do you think you know the best cocktail bar in Scotland? Do the bartenders provide good service, and offer good, imaginative cocktails? Are they well trained with a customer focus? Does the ambience reflect the quality of the drinks? If so enter the bar that you think deserves the accolade Cocktail Bar of the Year. Expertly made cocktails, a willingness to experiment and a good knowledge of spirits are essential. www.scottishbarandpubawards.com

Quality Award

Whisky Bar of the Year

Pub of the Year

A dedication to quality has helped to make Tennent’s the No 1 Scottish Lager brand and Tennent’s is looking for a pub that shows a similar commitment to quality. Excellent customer service, great beer, a good range of products behind the bar, fine food and a great ambience are all part of the quality experience. If you would like to nominate a pub or bar, do so now.

Whisky is Scotland’s national drink and we know that there are some great whisky bars out there. The Wee DRAM is looking for licensees who go to extraordinary lengths to promote Scotch whisky within their own establishment. An excellent range of whisky on the back bar is a necessity and staff should also be well trained and enthusiastic when it comes to recommending whisky to their customers. A good Scottish welcome is also important. Do you know a bar worth nominating?

Scotland’s leading Sunday newspaper is looking for the best pub in the country. Do you have a welcoming atmosphere? Do your customers come back, and come back again? Get your customers to fill in the entry form when it appears in the Sunday Mail or online at www. barandpubawards.co.uk and tell us why you think you are eligible for ‘Pub of the Year’.

Get your customers to vote for you at

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Lifetime Achievement This honour is bestowed upon the person who during their career, have made significent contributions to the licensed trade. Previous winners include John Gilligan, David Urquhart, Billy Dunn, Bob Taylor, Lord MacFarlane and Angus Meldrum.

16th August 2016 The Hilton Hotel, Glasgow Tables of 10 ÂŁ 1000 To reserve your table contact Cheryl: cheryl@mediaworldltd.com

Food Wholesaler of the Year Drinks Wholesaler of the Year Beer Brand owner/Distributor of the Year Spirit Brand owner/Distributor of the Year

www.scottishbarandpubawards.com

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SUPPLIERS OF BESPOKE LIGHTING CONGRATULATIONS TO ALL AT MANORVIEW ON COMPLETION OF THE STUNNING DEVELOPMENT AT BOCLAIR HOUSE

539 Lawmoor Street, Dixon Blazes, Glasgow G5 0TT 0141 429 3334 • mozz@wiredltd.co.uk

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Photography: Tom Farmer

Milngavie Rd, Bearsden, Glasgow G61 2TQ

BOCLAIR HOUSE HOTEL

DESIGN FOCUS

he new Boclair House Hotel in Bearsden is now open. The latest addition to the Manorview Hotels & Leisure Group’s portfolio has had £3m lavished on it, and you can definitely see where the money has been spent at this new luxury boutique hotel. From the manicured garden out front with its pergola complete with a chandelier, to the sumptuous lounge bar, there is no doubt the residents of Bearsden and wedding planners will not be disappointed. The new venue now boasts a stunning ballroom, a Parisian-styled restaurant and lounge bar, a private dining room and 12 luxurious bedroom suites. In fact, the transformation is even more stunning when you take into account this was a former Municipal building, which although ‘B’ listed had almost no internal features at all. The building was constructed in 1890, commissioned by three Buchanan sisters of Bellfield. It was called the Buchanan Retreat and provided accommodation for poorer members of the Buchanan clan in their declining year. Latterly, it became a home for elderly gentlemen until acquired by the Burgh of Bearsden and opened as the Municipal Buildings by Princess Margaret and Lord Snowdon in 1962. Most recently the building was used as an office by East Dunbartonshire Council. The iconic building now has a glass entrance, and once you are through the glass entrance there are two further glass doors on either side leading to outside portico style terraced areas. These are not entirely enclosed due to the buildings listed status. These outside areas now boast small round marble tables and comfortable looking all weather chairs. However, if you are heading into the hotel you still have a large wooden door to enter through. This takes you into an elegant spacious reception area with a striking maze-like patterned bespoke carpet of cream, black and gold.

BY SUSAN YOUNG

Immediately ahead of you is a grand staircase which leads to the bedrooms, and on the right is an original marble tiled wall which is one of the few remaining listed features of the building. It has inscribed upon it the names of former local Provosts. The marble and brass reception desk is situated to the left of the main entrance, and the rectangular inset chandeliers on the ceilings, add glamour and an art deco feel to the reception. This is further enhanced by the carving at the foot of the bannister and the specially created stained glass window which is located half way up the staircase. Says Manorview Managing Director Steve Graham, “I stayed at the Hôtel Costes in Paris last year and I really like its style. We have taken some of the inspiration for the décor from there.” Turning left past the reception area you will find yourself in the Ballroom bar area. This area features an opaque glass and brass bar with a tented rich chocolate coloured star cloth ceiling and chandelier. It has a bespoke beige carpet with a stunning swirly chocolate motif, which complements perfectly the dark wood panelling and heavy wooden doors. Immediately adjacent is the glamourous Ballroom. It boast ten glittering and spectacular LED chandeliers, supplied by Wired, glass pillars which inset with brass which in a diamond-shaped design. The pillars are also edged with brass. In fact, you will see the mirrored diamond glass and brass theme throughout the hotel. (I hope housekeeping has plenty of Brasso!) Another feature in this area, and which features around the hotel, are the framed black and white photographs of famous brides and grooms. The main Ballroom which can accommodate 16 x tables of 11, plus top table, features the same carpet with parquet flooring between the areas to allow the carpet to be lifted to create a dancing area. It has large, almost floor to ceiling, windows on two sides with bronze hanging beaded curtains giving the DRAM APRIL 2016 29

room a degree of privacy. Says Steve, “I think the main suite is my favourite area.” Well, my favourite area is still to come – Annabel’s. The Parisian-styled artdeco lounge bar and restaurant which is located to the right hand side of the reception area. It is everything you would imagine a sumptuous Parisian bar and restaurant would be. From the red velvet drapes that greet you, as you enter, to the fringed red wall lights, and the charcoal and gold damask wallpaper. It boasts rich red velvet chairs with fringing on the armrests and around the bottoms and square dark rosewood tables, edged with brass, with crystal table lights a top. This combined with an art deco style carpet in shades of grey, deep red and black, and a back wall which features a librarystyle shelving above rich red velvet banquette seating, and bric a brac of the era – vintage telephones glassware and ornaments, creates a warm and luxurious room. The piece de resistance though is the ornate rosewood, glass and brass back bar. It’s traditional but with the modern element of the cut glass and brass shelving. Down below there is a bank of four stainless steel fridges. The bar 30 DRAM APRIL 2016

top is brushed zinc with a rounded edge while the bottom of the bar features copper and studded panelling. Adorning the bar, on either side are two lamps with red fringed lampshades. These lamps also appear in the library area at the back of the bar. The antique feel carries through to some of the bar ware used – the copper shakers and strainers, look the part. Framed pictures with the feel of the Moulin Rouge set the scene and are lit by antique style uplighters and lowlighters. There are three large windows framed with rich velvet curtains and fringed pelmets. The window wall has a vintage wallpaper on the bottom half which looks like it part of the plasterwork. It is dark grey with a brushed gold motif. It is subtle but totally in keeping with the feel of the room. Even the menus come in a copper cover... You just have to visit the Ladies... I don’t think I’ve ever seen such a sumptuous Ladies room in Scotland. Each cubicle has its own chandelier and a padded velvet wall at the back. It’s certainly a wee bit out of the ordinary. Annabel’s has its own kitchen which also caters for the private dining room

DRAM APRIL 2016 31

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which is separated from the bar area by an archway and velvet curtains. The traditional rosewood dining table in this room fits perfectly with the character of the building. Upstairs is just as sumptuous. At the top of the stairs, there is an oval balustrade which overlooks the reception area and which has a striking chandelier. Says Steve, â&#x20AC;&#x153;Originally the designers, Space I.D., wanted to glass this over, but I preferred it open.â&#x20AC;? The heavy wooden doors and dark green walls, the bespoke carpets and brass lights create an almost understated elegance. The names of the suites being projected onto the wooden entrance area in front of each door is a nice touch. All the rooms are named after Scottish islands, however, the suites themselves have more of a French theme with regard to the beautiful embossed wallpapers, and sumptuous soft furnishings. Each has been individually styled and all feature stand-out bathrooms with a variety baths ranging from claw bathtubs to a copper round bath in the wedding suite. Each room has delightful cornice which looks like it has always been there, but which in fact was created for each room. The wedding suite has French-style furniture and the most spectacular DRAM APRIL 2016 33

Wishing the Manorview group every success in their flagship venue Boclair House

34 DRAM APRIL 2016

shower-come-bathroom you are every likely to see! Set in the original tower part of the building this room boasts exposed stone walls which stretch more than 20 feet, a round spiral staircase (which is roped off, but which would take you up the tower) and a square shower which is set in the middle of the room and which looks more like a feature light. It’s certainly romantic and different. I can imagine magazines wanting to rent it for photo shoots! All the rooms come with Tvs, not just in the main rooms but in the bathrooms too and top of the range coffee facilities. The hotel has definitely got off to a busy start, with the first wedding taking place in April 2016 and a further 78 weddings and special occasions booked, up until the end of 2017. Steve concludes, “We are delighted to be opening Boclair House Hotel. It is a stunning venue and we expect to host many happy occasions over the years. The fact that we already have bookings for 78 weddings and special occasions shows the level of interest in this stunning new venue.” New GM Mark Currie is also looking forward to the challenge, “I just love the hotel. Everything has been thought about , no corners have been cut. I think that shows. We are delighted to be open and welcoming our first guests. I think we have a great team, and we certainly have a fabulous venue.” He is not wrong!

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’ve visited The Lochside on Islay on numerous occasions over the last 20 years... I’ve seen it at its prime, enjoyed the hospitality of its former licensee, the famous Duffie; and last year, after Neil Morrison took it over. I stayed for a weekend. I was actually quite sad to see how tired the hotel had become over the years. But knowing Neil had taken it I didn’t think it would be too long before it had a refurbishment. I wasn’t wrong. Neil, who also owns McGochans on Mull, embarked on the refurbishment programme with the help of designer Ranald MacColl, but it wasn’t without its challenges. Namely, once they started working on the hotel, it soon became apparent that it needed to be stripped right back to the brick. And Neil had an ambitious time scale – seven weeks. Says Neil, “When I first took on the Lochside, I realised it was tired, but I could see the potential. Sometimes you can renovate bit by bit, but I could see that we needed to refurbish it all in one go.” Neil who has initially leased the hotel, but with an option to buy, has used Ranald before. Says Ranald, “I didn’t really have a brief, I worked with him on McGochans two years ago – I had two projects the main bar and the Bar Beag gaelic for wee bar. Then we did the upstairs more of a function suite. A three pronged project. So Neil knows what I do, and he was happy to let me get on with it at The Lochside. He said “I trust you to do your thing.” Ranald continues, “He had a tight budget for 12 bedrooms and en-suites, which were done totally from scratch. We took the

BY SUSAN YOUNG

walls down and rebuilt. Downstairs we had the two bars, the main bar which is the whisky bar, and Duffies bar the small quirky bar, and the dining area – and it all had to be done in 7 weeks.” Before Ranald’s intervention there was light timber everywhere. Now the hotel has been zoned using various timber stains. Says Ranald, “It was a tight budget and although we have replaced a lot of the timber, we have stained other areas such as the floors - it’s the same floor throughout, but treated differently in each public area. ” Now, when you come into reception, there is a statement fireplace. The original fireplace had a wooden surround, but now it has a slate surround that stretches to the ceiling, with wee shelves for candles. The whole area has been redecorated and Warwick plaid used for the curtains. There is not so much a rug as an inset carpet. Says Ranald, “We want an all timber floor in the reception area, so we cut out a bit of the flooring and created a tray and sat a carpet in there and put a brass surround on it. It works well.” To the right of the reception area is the first of the hotel’s two bars. When it came to the two bars it was a difficult call from a design point of view. Says Ranald, “For years people had been coming from all over the world to this bar, and they must have been disappointed when they got here. It may have been renowned the world over for its whiskies, but it didn’t look the part. I didn’t want people to be disappointed any more. I decided on a traditional look, but with a bit of design flair, I definitely DRAM APRIL 2016 37

couldn’t make it too contemporary.” The main whisky bar in the hotel used to have a large dark gantry which now has a new home at The Ballygrant – another award winning whisky bar; now the back bar in The Lochside is crafted from oak, and shelving has been added to display the whiskies, although Ranald admits more may need to be added. The new bar now has a granite top which is creamy/brown, and in the middle where the till is, there will be a block of peat encased in stainless steel mesh (but it is not there yet). Says Ranald, “I knocked a hole through from the reception and put in a spyhole window, now you can see who is in the bar from reception area. This bar, which has been painted a light sage green, takes you through to the dining area and the conservatory– and the view from here is amazing, right out over the bay. There is a subtle change of colour in the floor moving from the designated bar area to the dining area, whereas in the bar it is a rich oak, in the dining area the floor is darker, and more the colour of burned oak like a whisky barrel. This area has been painted a light grey. Along the left hand side of the dining area there is some fixed seating, with the back cushions hanging from a galvanised steel road. The fixed seating is a leather-like material, while the backs are in tweed. A mural is still to be completed on the wall. Says Ranald, “It will feature a flock of birds in silhouette. It will be very subtle.” There is, what looks like a large butt in the middle of the dining area just before you step into the conservatory, It is in fact barrel staves, which have been staggered so it looks like a giant 38 DRAM APRIL 2016

woven basket. The staves were burned until they were black and then scrapped back. It ties in with the whisky credentials of the bar but is also a piece of art in itself. All the table in the dining area are washed oak, and the seats also have a plaid back. Duffies Bar, which lies immediately adjacent to the main whisky bar, is for the locals. Says Ranald, “One of comments when we started was, I hope you are not going to spoil this bar, but I think everyone is happy with it. I need to make it quirky.” He continues, “We have put in a wooden bar and elevated it with wee metal columns, and a sheet of rusted metal has been used as a bar top, and sealed. The front of the bar has been made to look like driftwood. Throughout the bar the ply panelling has all been removed, and the original stone work has been revealed, repointed and repaired. The timber floor has been sanded down, and a couple of steel girders have been left exposed. There is also some stained glass to come.” The bedrooms have all being totally renovated with new ensuites, and a completely fresh look. There are three different colour ways – purple, bracken brown and green, and the tweed curtains and bespoke headboards tie in, as do the other soft furnishings. The walls and ceilings have all been painted the same colour, and the carpets are all stone coloured with a brown fleck. Says Ranald, “Everything has been colour co-ordinated.” As for the 7-week deadline, Ranald is first to admit there is still more than a little bit of snagging, but take it from me the opening weekend was a blast, and the hotel looked ready for the influx of customers that I am sure it is going to get.

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airn O’ Mount bar at the Forbes of Kengennie Country Resort just outside of Dundee, has just had a complete refurbishment and officially re-launched in mid February. The bar, which also includes a large outside veranda, is the hub of the resort. Also features the Waterside restaurant, an Events Hall, fishery, 14 lodges and a 9-hole golf course. Before we move on to the look of the new bar it is worth giving you a bit of background on Kengennie itself, which is owned by the Forbes family. Last year they celebrated 20 years in business, and it truly is a family business with husband and wife team Michael and Gail, and daughter Libby driving the development of the resort. Libby explains, “ My grandfather originally bought the farm in 1966, but it was my father Mike who created Kingennie. His passion was fishing, and he was a top class Fly Fishing champion. He decided to convert an overgrown corner of the farm into a fishery and three self-catering lodges, which opened in 1995 originally as Kingennie Fishings with the old boathouse, which had been there since 1855, renovated into a fishing shop. Today the fishery creates a fabulous backdrop for the resort, the original boathouse called The Leannan Boathouse (Gaelic for Sweetheart) is a sumptuous honeymoon lodge, a further 10 lodges have been built, and a 9 hole golf course, as well as offering conference and wedding facilities. However says Libby, “My dad is still a farmer and we get much of our produce from our family farm, Omachie. This includes pork, fruit, vegetables and free-range eggs from DRAM APRIL 2016 39

my brother Cammie, with other butchery sourced from family member Bel Forbes’ Butchers in Edzell.” Libby continues, “There are two key advantages of being a family business, one is that my dad listens to my ideas and lets me act on them, and two I get to see and work with my family, and we do all work very well together.” It’s Libby’s vision that has formed the basis for the new bar. She says, “I wanted to create a contemporary bar which had the feel of a country pub. Initially the bar here was small and it wasn’t a practical size, it also had small windows which didn’t make the best of the view.” The old wooden semi-circular bar has been converted into a square stone bar, with the stone from Denfind Stone in Monikie. It also boasts a sleek black top. A half wall has been removed completely to create an open and airy space, complimented by feature windows and a concertina door from Esk Glazing. The wine rack is also made out of silver birch logs by Lamin8, also in Monikie. It also boasts an impressive free standing wood burning stove, four comfy, rich red chesterfield leather booths, the largest seats (10/12 people), bespoke lampshades that feature maps of the local area made by Love Lampshades in Stirling, and curtains and chairs featuring Harris tweed made by Donald John MacKay, who also supplies Nike, Ralph Lauren and Chanel – all from a modest tin shed behind his house on the Isle of Harris. Says Libby, “Originally my dad actually went to Harris and brought back a roll of Donald’s tweed, now I 40 DRAM APRIL 2016

call up to re-order.” The tables have a rustic look, and the slates on the floor are another feature, alongside exposed stone walls. The high domed wooden ceiling was an original feature, but it comes into its own now that the space is all one. The new windows allowing an unfettered view of the fishery and surround countryside and golf course. A stylish outside lounge area is also being developed and is due for completion shortly. It will also boast some contemporary outdoor furniture, a new canopy and a large bespoke fire. Says Libby, “We are just waiting for it to arrive.” The new bar has opened in plenty of time for the wedding season – more than 100 weddings a year take place at Kingennie, with its function suite benefitting from a new bar last year, and prior to that it was extended out over the water. It really is a spectacular location. Brides can also have their wedding ceremony in the Buddon Burn ceremony building, which opened in April 2014. So what next for the family business? Says Libby, “Amongst other plans, we are currently looking at revamping our Woodland Lodges. Libby concludes, “When people come, they can expect a warm Scottish welcome from our blazing fire in the wonderful and rustic countryside setting, where the inside of the bar compliments the outside Scottish rural location. I think it is quirky and modern yet comforting and homely.”

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SUE SAYS

here is nothing better than a busy month and this was no exception. You can see from our design features just how many people are busy refurbishing and re-opening places. The great thing for me is that I get to meet some dynamic people, which is definitely one of the perks of the job. I’ve been to Dundee more times than I could possibly tell you, my Dad comes from there, and we still have family and friends dotted around and of course there are some great pubs. But I have never been to the Forbes of Kingennie Resort. So it was great to have the opportunity to pay it a visit. What a surprise – a veritable oasis of calm! I just loved it, what a setting and some super lodges too. The good news for me is that they take dogs! Following on from that my local the Kings Arms is now also allowing dogs... it has had a refurbishment and it has definitely made an impression on locals, who are enjoying the fact that it has got its ‘mojo’ back. It has also got a full range of beers, spirits including lots of gins and such like. You may think well so what, but honestly until now it has not had a great line in spirits or beer for that matter. It just goes to show you what a bit of investment can do, and a willingness Forbes of Kingennie Resort to cater to the local market. It also means that I can now enjoy a drink, and walk home! Perfect. The Mhor Festival at Loch Voil in Balquhidder run by the very industrious Tom Lewis and his family, who also own Monachyle Mhor Hotel and MHOR 84 Motel as well as umpteen other food related businesses, has just grown and grown. This year’s event which takes place over the 27, 28th and 29th May, is promising a weekend of great music, DJ’s, food and drink. This year Tom would love to have a cider tent and a whisky tent but he would like new make whisky. So if there are any brands out there interested in getting involved in what is a very cool event, why not contact him at tom@mhor.net, www.mhorfestival.net. Billy Lowe and David Wither re-introduced me to the idea of meeting for a cuppa a couple of years ago, but now we have progressed to afternoon tea. I caught up with David recently at

The George and enjoyed a catch up and a lovely afternoon tea. I was bursting to find out the latest news about Montpeliers ... but that will have to wait ‘til the next issue! I also caught up with Fallon Cowley the very dynamic Operations Director at Manorview Leisure, at Cornhill Castle, the newest addition to the group’s portfolio. It’s another hotel with great potential in a great location. She does a lot of plate spinning... and no, that’s not her latest hobby! But she seems to thrive on it. I was just explaining to her that my family tease me about how ‘onerous’ my job is... flitting about from one bar to another … a few minutes later my stepbrother appeared at my shoulder at Cornhill – he had taken a day off to have afternoon tea with his wife and coincidentally was at the Castle too... his first words were, “what are you doing here” followed by “and you call that work.” Bob Taylor, otherwise known as Uncle Bob, is organising a Trade ‘Sportif’ Cycle Ride on the 24th May. His term, not mine. He says it’s not a race. The event kicks off at Pitlochry, then the cyclists will head to Bridge of Allan – around 40 miles, followed by another 40 miles to Milngavie. There will be a ‘Broom wagon’, which will carry spares etc, and of course refreshments along the way. Says Bob, “Hopefully we will raise a wee bit of cash for the BEN, but the main purpose is to get like-minded folk together for a good bike ride. Cyclists can do the full monty or just 40 miles if they want.” More details to follow next month. I have known a lot of brand managers/directors in my time, but I have to say the only one that regularly communicates with us is Jason R. Craig, now Brand Director at Highland Park. I’m not sure when he started writing to us and filling us in on his latest brand news (I’m not talking about a press release) but when he was at Cutty Sark he did the same thing. It’s a nice touch, and a very effective and traditional form of direct marketing. Finally Boclair House Hotel officially launched on 30th March and what a party Manorview threw. It really is a spectacular building and I think every guest who attended agreed. Job very well done!

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, Sophie Mead Advertising Lucy McGovern, Robert McManus, David Gildea • Production Michel Rahme • Admin Cheryl Cook Published by Media World Ltd. Subscriptions: DRAM is available by subscription for all other qualified persons involved in the Scottish Licensed Trade at the rate of £52 per annum including the DRAM Yearbook. The publishers, authors and printers cannot accept liability for errors or omissions. Any transparencies or artwork will be accepted at owner’s risk. All rights reserved. No part of this publication may be reproduced in any form without the written permission of the copyright holder and publisher, application for which should be made to the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © Media World Limited 2016. Printed by Stephens & George Print Group. 46 DRAM APRIL 2016

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