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DRINKS RETAILING AND MARKETING
@dramscotland
DRAM MAGAZINE February 2017 ISSN 1470-241X
/dram.scotland
MIKE MCGINTY CROWNED WORLD CHAMPION AT THE PATRÓN PERFECTIONISTS COCKTAIL COMPETITION 2017 1 GARY RHODES • MOVERS & SHAKERS • FOCUS ONDRAM THEFEBRUARY GLYNHILL
EDINBURGH GIN CRAFTING THE GIN RENAISSANCE www.ianmacleod.com • uk@ianmacleod.com • 01506 852 205
DRINKS RETAILING AND MARKETING
WELCOME
A
huge congratulations to Mike McGinty of The Voyage of Buck on winning the Patrón Perfectionist Cocktail Competition in Mexico. He is chuffed to bits. I was also chuffed to bits to meet up with Gary Rhodes in Dubai. He was kind enough to spend some time with me for an interview. See what he has to say on pages 20 and 21. This issue we also have a drinks feature about ‘Drinks We Love’. We look at the best sellers and the favourite drinks of the trade. Our main feature is a roundup of Scotland’s Movers and Shakers. This year we have concentrated on the companies that have expanded over the last 12 months, as well as looking at a few up and coming licensees. Our design focus this month is on The Glynhill in Renfrew and on The Mallard in Glasgow. It’s a busy magazine so I hope you enjoy it. Susan Young Editor susan@mediaworldltd.com dramscotland.co.uk
CONTENTS February
FEATURES
13 16 20 27
9 /dram.scotland
BRANDS WE LOVE
Our regular column highlights Scotland’s best loved brands.
SCOTLAND’S MOVERS AND SHAKERS We take a look at what Scotland’s top companies have got plannned for 2017.
RHODES AROUND DUBAI
Susan Young catches up with one of the worlds best loved chefs.
THE GLYNHILL HOTEL
A focus on one of Renfrew’s real success stories.
REGULARS
4
@dramscotland
2017
39
NEWS
All the news on pubs, bars, restaurants and hotels.
BRAND NEWS
All the latest brand news.
SUE SAYS
Straight talking from our very own Editor. DRAM FEBRUARY 2017 3
ARGYLL CHEF REOPENS THE TAYNUILT Chef patron John McNulty has relaunched The Taynuilt Hotel in Taynuilt as The Taynuilt: Etive Restaurant. He has expanded and renovated the restaurant to place a greater emphasis on food. McNulty acquired the coaching inn in 2012 and renovated it to open The Snug restaurant. The dining area is now a much larger room but is still an intimate space, seating 20. The old Snug restaurant will be converted into a private dining and tasting area. John McNulty said, “I’m incredibly excited to be opening The Taynuilt: Etive Restaurant with Rooms in Taynuilt. Our corner of Scotland has one of the most well supplied natural larders in the country, and I’m very proud to be championing the local produce of this area.”
Buzzworks expanding to West Renfrewshire Prestwick-based Buzzworks Holdings is to open its first venue outside of Ayrshire with new bar and restaurant, The Coach House, scheduled to open in the West Renfrewshire village of Bridge of Weir this Summer. The £1m project will transform the former Weir pub into “a traditional, stylish bar and restaurant synonymous with both Buzzworks Holdings and its ‘House’ brand and will create 40 jobs. Kenny Blair (pictured above), Buzzworks Holdings MD, said, “We are really excited about The Coach House. It will be a stunning venue once completed with a warm, relaxing atmosphere and our unique contemporary twist. What’s more, we will be providing a number of excellent employment opportunities. Our focus is now on how to make 2017 even more of a success as we expand into more areas of Scotland.” The company run by Kenny, Colin and Alison Blair also announced a strong trading year with turnover reaching £15m. 4
DRAM FEBRUARY 2017
MAKEOVER FOR MACSORLEYS Historic Glasgow pub MacSorleys on Jamaica Street is getting a new lease of life with a £250k investment by Punch and new publican Mickey Mullan. It is now closed for refurbishment and will reopen late February. The interior is being refreshed with many original features preserved. A new stage and sound-system will allow MacSorleys put on live music seven nights a week. Mullan has previously managed pubs for Mitchells & Butlers and Stonegate Pub Company. He told DRAM, “MacSorleys has taken a bit of a battering over the years and needs some attention. As much as we need to modernise we don’t want to lose any of the old features, and the horseshoe bar is staying. The toilets were notoriously bad and are getting ripped out and redone. Glasgow artist Social Recluse is creating bespoke wallpaper and posters for the toilets and bar.” He added, “There’s been a lot of interest in what we’re doing so we’re looking forward to reopening.”
WEST HEADS EAST WITH MAJOR EDINBURGH INVESTMENT
WEST owner Petra Wetzel is to open a new bar, restaurant and brewery in Edinburgh in 2018, with an investment “north of £1m” planned to transform an empty building located on Market Street right between Waverly Station and the Royal Mile into a large-scale bar, restaurant, theatre and on-site microbrewery. Wetzel told DRAM she is leasing the 250,000 sq ft former storage unit for the train station and is in the process of lodging a planning application. Wetzel said, “We’ve been looking for something a bit quirky and unusual in Edinburgh. It’s a great location and a massive space. We will have an on-site brewery, a bar and restaurant plus a beer garden and theatre space across one floor. We’ll also produce beers unique to Edinburgh, along with our old favourites. It will be bigger than the Glasgow site, I’m really looking forward to it.” WEST Edinburgh will open as a pop-up bar and theatre space in August 2017 to coincide with the festival season, before closing for a full refurbishment.
NEWS BEER FOR GOOD COOKS UP NEW IDEA
Hope Street Lease Ltd – a partnership between Glasgow hospitality operators Neil and Julie Douglas and Billy McAneney – have teamed with Star Pubs & Bars for a £430k refurbishment of Trader Joes on Hope Street in Glasgow. It will reopen in May as contemporary Scottish restaurant and bar, Ardnamurchan. The exterior will be redecorated and the interior is being completely redesigned with a new kitchen, snug area and open plan bar and restaurant. Billy McAneney owns a a number of Glasgow venues, including Baby Grand, Websters and Cottiers, while the Douglas’ own Café Antipasti and Ad Lib. Hope Street Lease Ltd is their first joint venture, and Ardnamurchan their first leased pub. Neil Douglas said, “The North end of Hope Street used to be one of Glasgow’s main entertainment areas but has been overlooked in recent years, we want to bring back some of its sparkle.”
COVER STORY: PATRÓN PERFECTIONISTS CROWN EDINBURGH MIXOLOGIST IN MEXICO
DRAM
Edinburgh’s Mike McGinty, manager 318 of Big Red Teapot venue The Voyage of Buck, has been crowned world champion at the first Patrón Perfectionists Cocktail Competition in Mexico. His cocktail, The Bell of Jalisco, saw him triumph against six of the world’s top bartenders at the grand final at Hacienda Patrón, Jalisco, home of Patrón Tequila. Mike said, “I’m beyond thrilled. I got my inspiration for my cocktail from understanding the time and effort that goes into the creation of every single drop of Patrón.” The inaugural Patrón Perfectionists Cocktail Competition launched in the UK in 2015 and went global last year. Lee Applbaum of Patrón Spirits International added, “The pursuit of perfection is a concept which resonates throughout the bartending community and is core to the Patrón brand. It’s been great to see how this talented group of artisans have interpreted the Patrón Perfectionists ethos to produce such amazing cocktails.” DRINKS RETAILING AND MARKETING
@dramscotland
Edinburgh social enterprise bar group Beer for Good is to give disadvantaged young people catering qualifications via a recently-launched chef training programme created by group owner Chris Thewlis and head chef Matthias Sandler. The three-year course will give trainees a SVQ Level 5 in professional cookery through vocational experience within the Beer for Good kitchens. They will work on a specially-devised tapas menu at the group’s flagship Harry’s Bar in Edinburgh, and its sister venue Southside Social. Applicants are being referred by organisations like The Prince’s Trust. Thewlis said, “Harry’s is about delivering fresh, honest, cooked food, about being consistently high quality, while at the same time supporting people and helping them build a career for themselves. The fact we’ve designed our menu around this initiative shows how committed we are.” The company will also take on front of house trainees and provide placements for the JET (Jobs, Education and Training) programme in partnership with Edinburgh City Council.
Kevin Campbell and Toni Carbajosa have just opened Mezze, a 80-cover Mediterranean rooftop restaurant and bar on the top floor of the North Rotunda, just above La Rotunda in Glasgow. The spacious, circular venue, which formerly housed Fino tapas bar, has spectacular views of the Clyde and has been refurbished with a “fresh, modern decor” including a blue “Santorini-inspired” dome. It has a focus on relaxed dining, and offers an a la carte menu and small plates with a particular emphasis on fresh seafood. Billy Lowe has renamed Malones Irish bar on Edinburgh’s Forrest Road, which he bought last year, as McSorley’s. As reported in DRAM, Lowe acquired Malones and the Links Hotel in 2016 under his new business Caledonia.
DRAM MAGAZINE February 2017 ISSN 1470-241X
/dram.scotland
MIKE MCGINTY CROWN ED WORLD CHAMPION AT THE PATRÓN PERFEC TIONISTS COCKTAIL COMPE TITION
GARY RHODES • MOVERS & SHAKERS • FOCUS ONDRAM THEFEBRUARY GLYNHILL 2017 1
Belhaven invests in Scottish pubs
Greene King-owned Belhaven Pub Partners has completed a series of major investments in its tenanted pubs estate in Scotland, including substantial refurbishments to the Glen Lusset in Old Kilpatrick, the Crown Inn in Biggar and Strathaven in South Lanarkshire. Glen Lusset has been given a new terrace area creating 30 new covers. The Strathaven, formerly the Star Inn, introduced a food menu and underwent a major revamp of the interior, with a doubling of turnover reported since December. In Biggar, the Crown Inn underwent a refurbishment to preserve its original features and install a new bar. Clive Chesser, managing director of Greene King Pub Partners, said,”We are committed to continued capital investment in support of licensees across Scotland, including a number of major transformational schemes. It is hugely satisfying to see the positive impact this has already had.” DRAM FEBRUARY 2017 5
NEWS
NEW OWNERS INVEST IN ISLE OF ERISKA HOTEL
H
ong Kong-based company Creation Gem has acquired The Isle of Eriska, Hotel, Spa & Island from the Buchanan-Smith family, and have announced “significant investments” in the island resort. The private island, located off the west coast of Scotland, covers 300 acres and includes a 25 bedroom, fivestar hotel with Michelin-starred restaurant, golf course and spa. The sale to Creative Gem, owned by the Rong family, was agreed in August 2016. The new investment includes a full renovation of seven of the 25 en-suite bathrooms and a new piano lounge and drawing room, which have been opened up into one space
and given a bright, fresh, contemporary look that still retains a traditional Scottish feel. The changes will be unveiled when the the hotel re-opens in February. New owner, Mr Rong said, “My family and I are honoured to continue as the custodians of such an iconic property and aim to protect and nurture the island.” General Manager, Gordon Cartwright, added, “A change of ownership doesn’t mean a change in ethos. The Isle of Eriska is synonymous with quality and an intimate guest experience that will be wholly preserved moving forward.”
APEX EYES EXPANSION AS PROFITS SOAR
Edinburgh-based hotel chain Apex Hotels is looking to expand in 2017 after a strong trading year, which saw underlying pre-tax profits leap 11.8% to £10.3m for the year end of April. The group’s turnover rose by 7% to £61.3m and its room stock also increased by 134 rooms. The company attributed the results to strong trading across its nine hotels in London, Edinburgh, Glasgow and Dundee, and new room openings. CEO Angela Vickers said the positive results will pave the way for future expansions and investments in its existing properties, including developments at its Dundee waterfront hotel, as well as potential future acquisitions. She said, “We are proud of our continued growth and 2017 promises to be a very exciting time. We will continue to look at other opportunities to extend and complement our existing portfolio. We are also set to develop Customs House on Dundee’s waterfront next to our existing Apex City Quay, and are planning refurbishments totalling £6m across our City of London, Grassmarket and Dundee hotels.” Popular Dundee restaurant 172 at the Caird has been reopened by its owner Cosmo Molinaro after his tenants went into administration in December. Legal issues are still ongoing between Molinaro and the previous tenant, thought to be a Glasgow businessman, who took on the lease in May 2016. Molinaro has now given the restaurant a £20k refurbishment. The décor has been refreshed and the restaurant and lounge have been moved onto one level to make way for a new function room upstairs. Molinaro told DRAM new chefs had been hired to create a new menu and one third of the staff had been kept on. He said. “It’s a popular place so I wanted to get it reopened and back on a level footing.” Molinaro Ltd has owned the property for two years. 6
DRAM FEBRUARY 2017
Maxxium UK has reported a 56% increase in annual profits, despite a 3% dip in revenue sales. Figures released by Companies House for the year ending March 2016 show a company profit of £7.5m up from £4.8m in 2015. This was boosted by the sale of Maxxium Travel Retail Ltd, which handles sales, marketing and distribution within the European travel retail markets, to Edrington subsidiary Highland Distribution Company Ltd in April 2015 for £2.65m.
Punch – Investing in Scotland Punch has completed several investments recently across Scotland totalling nearly £1 million, part of its commitment to invest £3m in Scotland. Punch has 230 sites across Scotland, and with the recent refurbishments we have managed to bring much needed investment to some fantastic Scottish pubs. Recent refurbishments have included the Electric Bar in Motherwell, Kirkill Bar Cambuslang, The Dundas Grangemouth, The Cherry Tree in Wishaw, The Yeoman Dunfermline, Habbies Bar & Grill in Kilbarchan, Renfrewshire.
THE YEOMAN, DUNFERMLINE
THE CHERRY TREE, WISHAW
THE EAGLE HOTEL, DORNOCH
It has been such a pleasure working with Punch. The Cherry Tree is my first bar and I would recommend this to anybody that is looking to take on a new challenge or expand their business. Both Iain Thomson and Jeremy Williams have been a great support and really helped me through the launch and the running of the business!
This is an example of our commitment to invest in our Scottish pub estate. We are constantly working with all our Publicans to improve the fabric of our pubs and the strength of our customer offer. Iain Thomson, Sales & Recruitment Manager
Kate Laughlan of The Cherry Tree
Punch has a number of Pub, Bar, Restaurant and Hotel opportunities across Scotland, for the latest information about opportunities and pubs available in your areas contact your local Punch development manager. Sales & Recruitment Manager
Iain Thomson 07717 451825 Glasgow & West Scotland
Edinburgh
Alasdair Lindsay 07787 850712
Steve Latto 07738 705243
Glasgow East, Central & South Scotland
Central Scotland & Aberdeenshire
Jeremy Williams 07825 008509
Peter Dorovic 07766 603019
Fife
Elena Smanio 07973 781637 Highland & Islands
DRAM FEBRUARY 2017 7 Tom Reilly (Hotels) 07790 371871
• Over 30 years business sales experience • Well respected within the marketplace • Unrivalled Director-led service -• Competitive fee structure
0141 404 0087 0131 202 6034
THINKING OF SELLING YOUR BUSINESS IN 2017? Call the company that cares as much about your sale as you do!
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Having tried 2 different agents over a 2 ½ year period with no success, we decided to instruct Smith & Clough, who within weeks had secured a buyer. We were put at ease from the outset and throughout the sale process and were delighted with the service we received. We would have no hesitation in recommending Smith & Clough to anyone thinking of selling their business. Albert & Janet Anderson, The Black Bull, Darvel
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DRAM FEBRUARY 2017
BRAND NEWS
ALL THE L ATEST BRAND NEWS
BEER
TENNENT’S BRINGS SCHLITZ TO SCOTLAND Tennent’s has introduced top-selling American beer, Schlitz, to the Scottish on-trade. Dubbed “The Beer That Made Milwaukee Famous”, the light and crisp 4.7% ABV beer was launched in 1849 and enjoyed particular success in the UK in the 1980’s. Head of Development Brands at Tennent’s, Angus Lawrie, said, “We’re excited to introduce Schlitz. There are a lot of drinkers that will look back fondly on the brand’s glory days back in the 1980’s and will want to try it again. However, we know that as a light, refreshing, genuine imported beer, Schlitz will appeal to all beer drinkers who appreciate quality, heritage and craftsmanship.” Schlitz is available in 355ml cans and 12oz bottles.
Budweiser budvar partners with UK cider brand Czech beer giant Budweiser Budvar is expanding in the UK after forming strategic partnerships with UK cider brand, Cidersmiths, and Angioletti UK, the sales office for craft Italian cider and beer producer LM Melchiori. Now Budweiser Budvar UK’s sales team will sell the partner brands alongside its own portfolio of premium Czech beers. Simon George, Managing Director, Budweiser Budvar UK Ltd, said, “We see these partnerships as an extension of our core values of authenticity, provenance and quality. The trends in the UK cider market highlight the move towards credible premium products and both Cidersmiths and Angioletti answer that consumer demand.” Will Austin, Cidersmiths Co-founder, added, “The profile of Budweiser Budvar consumers is very similar to Cidersmiths, and our collaboration will help put both brands in front of more of those drinkers. Cidersmiths has delivered exponential growth in 2016. The deal with Budweiser Budvar gives us the resources to step up to the next level and beyond.” Supply arrangements for all existing customers will remain unchanged.
Dundee’s 71 Brewing launches flagship beer
New Dundee brewery, 71 Brewing, has launched its first-ever product, 71 Lager, which is modelled on a Bohemian Pilsner using exclusively Czech hops and British pilsener malt. 71 Brewing’s Founder and Head B rewer, Duncan Alexander, believes the unique low mineral content of the water in Dundee makes 71 Lager stand out. He said, “When we had samples analysed of the water we’re using at the brewery, we found very clear similarities between it and the traditional Pilsen water, which is soft, free from most minerals and low in bicarbonates. This results in a very clean, fresh and crisp lager.” He added that the lager produced in the city centre brewery is inspired by the brewing traditions of central and eastern Europe, from light Munich Helles to dark Baltic Porter. 71 Lager is now available in 30 and 50 litre keg and later in 330ml bottle from the brewer: sales@71brewing.
AND UNION UNVEILS BRIGHT AND BAVARIAN CANNED BEERS Bavarian small batch craft beer producer AND UNION has introduced three new eye-catching beers to the Scottish on-trade. Packaged in bright, minimalist 33cl recycled aluminium cans, the trio includes the 5% ABV Unfiltered Lager, a 5% ABV Bavarian wheat beer called Steph Weiss and the 5.5% ABV Sunday Pale Ale. AND UNION works with four small, independent and family-owned Bavarian breweries, one of which is over 500 years old. Only ever produced in small batches, AND UNION beers are unfiltered and unpasteurised to allow “a fuller, richer taste and smoother mouthfeel.” The bright bold and simplistic packaging is designed to “add a stylish presence to any back bar fridge or retail shelf.” The new range is available in cases of 24 x 33cl aluminium cans from Delivered Drinks.
DRAM FEBRUARY 2017 9
BRAND NEWS GIN
ON-TRADE CAN HELP PUT SCOTTISH GIN ON THE MAP A popular gin map of Scotland created by 5pm.co.uk is now available for licensees to download and display in their bars, pubs and restaurants for free. The colourful infographic showcases top Scottish gins, from world famous brands like Hendrick’s to small-batch producers like Jinzu. It includes the name of the gin, where it is from, its botanicals, and recommended garnishes and is updated each year. The latest version highlights nine new Scottish gins, including McQueen and Persie. 5pm Founder Ronnie Somerville said, “Scottish gin has undergone a huge revival in recent years due to the increase in small, craft distilleries. Also, customers increasingly want to know where their drink comes from, the ingredients, and how it is made.” He added, “Not only is our Gin Map of Scotland an eye-catching design that will look great framed above your bar, it also includes information about where each Scottish gin is from, the botanicals included, and the distiller’s recommended garnish.” The map can be downloaded at www.5pm.co.uk/gin-map-of-scotland
New Arbikie gin is a family affair
Highland distiller, Arbikie, has released its second gin called AK’s Gin – named after Alexander Kirkwood Stirling, the father of Arbikie owners Iain, John and David. It is distilled using honey and Viscount wheat farmed at Deils Knapp field on the Arbikie estate along with black pepper, mace and cardamom. Distillery Manager, Christian Perez, said, “We chose our Viscount variety of wheat because it gave us a beautiful, buttery character. Coupled with our fresh honey, AK’s Gin is incredibly smooth lending itself to a great gin and tonic and an amazing base spirit for cocktails.” The company also plans to install its own hives to produce the required honey as well as pollinating the surrounding land. Director John Stirling said, “Our dad is an inspiration to us and we wanted to create a gin that reflected his character and our family’s farming roots. He’s farmed all his life and is proud that we are distilling using our family’s own crops.”
COCKTAILS
WHISKY
Campari celebrates killer new short film campaign
TOBERMORY RELEASES SMALL-BATCH MALTS
Campari has unveiled the final incarnation of its multi-layered campaign, Campari Red Diaries, which highlights how “every cocktail tells a story” through a mix of 12 short films that explore what inspires bartenders and their craft. Central to the campaign was Killer in Red, a film written and directed by top Italian filmmaker Paolo Sorrentino. It starred Hollywood actor, Clive Owen, whose character imagines the story behind the creation of the eponymous cocktail creation, the Killer in Red. Owen said, “Campari Red Diaries was a very easy project to say yes to - I loved the fact it was a short movie with a proper story as opposed to a commercial.” 10
DRAM FEBRUARY 2017
Distell has introduced two limited edition malts from its Isle of Mull distillery, Tobermory - The Ledaig 19 Year Old and Tobermory 21 Year Old. The Ledaig 19 Year Old is bottled at 51% ABV and was some of the first spirit distilled when peated single malt production began at Tobermory in the late 90’s. It is available in specialist whisky outlets priced £125. The distillery has also released an unpeated expression, Tobermory 21 Year Old, which is bottled at 53.8% ABV, is unchill-filtered with a Manzanilla cask finish and costs £130. Carina Gous for Distell’s Malts Portfolio, said,“True to its heritage, Tobermory produces traditional, unchill-filtered malts. The wonderfully peated Ledaig and the light, unpeated Tobermory edition reflects the rich past of what is one of the oldest commercial distilleries still in operation.”
The Naked Rob Roy
Valentine’s Cocktails
Ingredients: • 50ml The Naked Grouse • 25ml Sweet Vermouth • Dash of whisky barrel aged bitters • Bar spoon of maraschino liqueur (optional) Method: Stir together over ice for 30 seconds, strain into a coupe glass. Garnish with an orange twist. Units of alcohol: 2.5 - 3
The Pink Panther
Cafe Courvoisier
Ingredients: • 50ml Snow Leopard vodka • Dash Angostura Bitters • Top with Rose Lemonade
Ingredients: • 35ml Courvoisier VSOP • 15ml Galliano Ristretto • 1 shot strong espresso • 10ml gomme
Method: Serve in a tall glass and garnish with a pink grapefruit slice
Method: Shake well and strain into a coupe, garnish with 3 coffee beans
Units of alcohol: 2
Units of alcohol: 2
DRAM FEBRUARY 2017 11
INDEPENDENTLY OWNED AND INDEPENDENTLY MINDED. THE ARRAN MALT LOCHRANZA RESERVE IS EXCLUSIVELY AVAILABLE AT BOOKER
AWARD WINNING SINGLE MALT SCOTCH WHISKY FROM THE ISLE OF ARRAN. www.arranwhisky.com 12
DRAM FEBRUARY 2017
TOP MALTS GLENMORANGIE 10 YRS When it comes to single malts, Glenmorangie reigns supreme in the Scottish on trade. January 2017 saw the brand launch a pricey vintage edition, Bond House No.1, but it also released the more affordable Glenmorangie Milsean in 2016, its first expression to be extra-matured in red wine casks. Top of the charts in no particular order: Glenmorangie 10 Yrs, Highland Park 12 Yrs, Jura Singleton, Talisker 10 (CGA)
“I could name a dozen favourites but one of my take-home wines is Farnese Fantini Sangiovese. It's an Italian, fresh fruity red – not too fruity, not too serious, just a lovely easy-drinking style. It complements almost every dish you put in front of it but it's also the kind of wine I could drink all day long.” Patrick Rohde (Owner) The Wine Press - Dundee
TOP
The fizz isn't going out of top Champagne brand Moet & Chandon anytime soon as its tops both the Scottish and UK on-trade sales charts. Top of the charts in no particular order: Besserat de Bellefton, Lour Dornier, Moet & Chandon, Perrier Jouet, Veuve Clicquot CHAMPAGNE (CGA)
TOP VODKAS
TOP BLENDS
“At the moment I’m loving Glengoyne Cask Strength. I had my first taste at a Glengoyne dinner four years ago. For me, the huge depth of flavours combined with its affordability makes it stand out over drams double the cost and age. It boasts some of my favourite flavours in whisky – fudge, apple, dried fruits and vanilla with a thick mouth feel.” Paul West (Owner) CASC - Aberdeen
THE FAMOUS GROUSE, distributed by Maxxium, is Scotland's best selling blended whisky. Last year, the iconic Famous Grouse Bird made a welcome return to the small screen in the brand's biggest-ever Christmas campaign, Perfectly Balanced. Top of the charts in no particular order: Bells, Black Bottle, Famous Grouse, Johnnie Walker Black Label, Whyte & Mackay (CGA)
SMIRNOFF RED Smirnoff Red is the top-selling vodka brand in the Scottish on trade and is also the UK's number one pub spirit brand by volume. Top of the charts in no particular order: Absolut Blue, Eristoff Vodka, Glens Vodka, Red Square, Smirnoff Red (CGA)
“I really enjoy Eden Mill's Weize Guy Beer, its their first Red Wheat beer and is something really different. It's got banana and clove so it has an unusual taste and is a bit like a banana bread beer which I really like. Andrew McMahon (Aka Macky) (Partner) Bon Viveur Group, – Dundee
BRANDS We
TOP LIQUEURS BAILEYS Baileys Original tops the charts in the Scottish on-trade. It was also the UK's top cream liqueur in 2016 and the most popular liqueur overall. Top of the charts in no particular order: Amaretto Disaronno, Baileys, Jagermeister, Sourz (Apple), Southern Comfort (CGA)
To celebrate Valentines Day, we asked people from across Scotland's licensed trade to reveal the drinks brands they most desire, from old-flames to new love affairs – plus the best-loved drinks brands in the trade.
“There's so many great gins in Scotland but Isle of Harris gin has really stood out for me. It truly epitomises an island gin and I love the taste – it's USP is the Sugar Kelp Hebridean seaweed. I'm looking forward to the whisky coming out too. Adrian Gomes (Owner) 10 Dollar Shake - Aberdeen
“I like Isle of Arran 10 Year Old malt. It's extremely smooth and is a great malt that deserves more recognition. I tried it on one of my many trips to Arran many years ago and have loved it ever since. And my weekend drink of choice is Laurent-Perrier Champagne – by the glass, not the bottle!” Alan Tompkins (Owner) Urban Bar & Brasserie, Vroni's, Blue Dog - Glasgow DRAM FEBRUARY 2017 13
TOP ALES
BELHAVEN BEST Belhaven's flagship ale, Belhaven Best, remains the best-selling ale in Scotland. Top of the charts in no particular order: Belhaven Best, Deuchars IPA, John Smith's, McEwans Export, Youngers Tartan Special. (CGA)
TENNENT'S continues to dominate the lager category in the Scottish trade. Last year, the brand supported the trade with the roll out of its new glassware and eye-catching, customisable founts.Top of the charts in no particular order:Carling, Foster's, Peroni Nastro Azzurro, Stella Artois,Tennent's (CGA)
“A brand I've fallen in love with is Brewgooder Craft Lager. It's a great tasting craft lager brewed in Scotland by Brewdog for Brewgooder, founded by the guys behind Social Bite. It has a great story behind it – it turns 100% of the profits of the sales into clean water.” Colin Church (Co-owner) Big Red Teapot, Edinburgh
“I'm actually a non-drinker, which might sound mad since I'm in the licensed trade! My drink of choice is a Schweppes ginger beer with a whole lime squeezed into it. I'm also really excited to see Innis & Gunn launch their new alcohol-free Innis & None beer. I've been very impressed with their craft lager, as it sells fantastically well in our restaurants.” Ryan James (Co-owner) Two Fat Ladies at The Buttery – Glasgow
BRANDS
GORDONS GIN Despite the rise in craft gins in Scotland, the Diageo-owned gin brand remains the top-seller in the Scottish on-trade. Top of the charts in no particular order: Beefeater, Bombay Sapphire, Gordons, Hendrick's, Tanqueray. (CGA)
TOP GIN
“We've been selling MacNaMara Rum Cask Finish in the shop for a few years now and it's one of the nicest ones I've tried. It's something different that doesn't cost an arm or a leg. They marry the whisky for a year in El Dorado rum casks from its distillery in Havana, so it has a nice wee wallop without being too over-empowering.” Frank Murphy (Co-owner) The Pot Still - Glasgow 14 DRAM FEBRUARY 2017
We
TOP LAGER “I’m really liking Staropramen’s new Pravha because it’s a proper session beer and very easy drinking. It’s a nice crisp lager that goes very well with food and is now a real favourite at Republic Bier Halle with staff and customers. Its reasonably priced and I love the branding too.” Colin Barr (Owner) Bier Halle, Glasgow
TOP CRAFT BEER BREWDOG In 2016, Scotland's top craft brewer, BrewDog launched a “live” key-keg version of its Dead Pony Club ale and also hit its £10m mini-bond target on crowdfunding platform, Crowdcube. Top of the charts in no particular order: Brewdog Punk IPA, Innis & Gunn Lager, West Four, Williams Brothers Caesar Augustus, Williams Brothers Joker IPA
“I'm an Aussie so I'll drink anything but I really like some of the top-class gins coming out in Scotland. One of my personal favourites is Pickering's Original 1947.” Amanda Caygill (Owner) Espy, Barrelhouse Bar & Grill – Edinburgh
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ON THE UP AND UP...
SCOTLAND’S MOVER SCOTLAND IS FULL OF ENTERPRISING ENTREPRENEURS PARTICULARLY IN THE SCOTTISH WHO WERE ON THE ACQUISITION TRAIL IN 2016 AND OUTLINE THEIR PLANS FOR 2017. WE KEVIN DOYLE AND GRAEME ARNOTT – CALEDONIAN HERITABLE
Kevin Doyle
Graeme Arnott
Caledonian Heritable founder Kevin Doyle was named Entrepreneur of the Year at the 2016 Scottish Bar and Pub Awards and for good reason as his pub and property empire continued to prosper last year. The company reported a pre–tax profit increase from £5.1m to £7m in 2016 and an increased turnover of £34.4m. Key highlights from 2016 include the reopening of Compass in Leith in January after it was expanded and refurbished and a makeover of Ryan’s Bar in Edinburgh plus the opening of Inverness restaurant Encore une Fois (One More Time). Caledonian Heritable also acquired Grange Inns in April 2016, which included two Cask and Barrel venues, No. 1 Grange Rd and The Waiting Rooms, all in Edinburgh. Caledonian Heritable has over £100m invested in the licensed trade and it owns over 100 licensed premises outright across Scotland including The Theatre Royal, The Dome, The Roseburn and the Tynecastle Arms, with co–investments in a further 100–200 businesses; and supports over 700 staff overall. On the agenda for 2017 is the refurbishment of The Peartree in Edinburgh, which is currently being expanded into the former Blind Poet next door, which is also owned by Caledonian Heritable. The company’s Edinburgh headquarters at New Charlotte House on Hope Street, situated above Ryan’s Bar, will also undergo a refurbishment, plus we hear there’s plenty of other projects in the pipeline. TONY CONETTA AND MARIO GIZZI – THE DRG
Mario Gizzi
Mario Gizzi and Tony Conetta, owners of The Di Maggio’s Restaurant Group (DRG), started 2016 strongly with a 25% leap in annual profits on a turnover of more than £30m with a pre–tax profit of £4.37m. Last year also saw Mario and Tony open cosmopolitan seafood restaurant Cadiz on George Street in Edinburgh, just above their Cafe Andaluz. The pair also teamed up with Paul Sloan to open Topolabamba on Lothian Road in Edinburgh. Looking ahead, the group revealed it is to open a new venue in The Registers in Edinburgh’s St Andrew Square with work starting in October. The duo are investing £2m in the venture which will see the the former banking hall of the historic RBS HQ transformed into a 200 cover restaurant and two bars.The pair are also set to expand the popular Cafe Andaluz concept with new openings in Edinburgh and Newcastle. The DRG Group currently comprises of 18 venues, including Anchor Line and Atlantic, and employs 950 staff. We also understand there are plans to install a new aparthotel in the St Vincent Place building The DRG purchased last year, above The Anchor Line and Atlantic Bar and Brasserie. COLIN, KENNY & ALISON BLAIR – BUZZWORKS HOLDINGS
Tony Conetta Kenny Blair
Alison Blair Colin Blair 16 DRAM FEBRUARY 2017
Ayrshire–based group Buzzworks Holdings, spearheaded by brothers Colin and Kenny Blair and sister Alison, enjoyed a strong 2016, during which they broadened their already impressive portfolio of properties to include The Corner House in Kilwinning, formerly the Stag and Hound pub. Last year, the company also secured themselves a place on The Sunday Times 100 Best Companies to Work For. This year will see Buzzworks step outside of Ayrshire for the first time with an opening in Bridge of Weir, West Renfrewshire. Work has already begun on a £1m project to transform the former Weir pub and restaurant into a stylish bar and restaurant called The Coach House. It will create more than 40 jobs and is due to open in the summer. In 2017, Buzzworks will also invest £500k in a major refurbishment and transformation of Scotts in Troon and have hinted that yet another major investment or refurbishment is on the cards for later in the year. The company owns nine venues including Scotts in Troon and Largs, Lido venues in Prestwick and Troon, The Treehouse in Ayr, The Longhouse in Kilmarnock, The Mill House in Stewarton and the new property in Kilwinning. Buzzworks now employees more than 400 employees and reported a turnover of more than £15m in the last financial year.
BY LAURA SMITH
RS AND SHAKERS...
LICENSED TRADE. THIS MONTH WE HIGHLIGHT JUST SOME OF THE MOST SUCCESSFUL – ALSO TAKE A LOOK AT SOME UP AND COMING GROUPS WORTH WATCHING. STEVE GRAHAM – MANORVIEW HOTELS & LEISURE GROUP
Steve Graham
Steve Graham’s Manorview Hotels & Leisure Group enjoyed a busy 2016. The family-owned business bought over Cornhill House in Biggar last March, and re-named it Cornhill Castle. This month it revealed a £750k refurbishment of the hotel’s function suite. Last year, the group also opened luxury boutique hotel Boclair House Hotel, in Bearsden, which included an expansive ballroom, a Parisian-styled restaurant and lounge bar, a private dining room and 12 bedroom suites. The group also closed out 2016 by adding The Star & Garter Hotel in Linlithgow to its growing portfolio in December. The three-storey Georgian mansion, known locally as ‘The Star’, was bought from local businessmen Ross Wilkie, David Kennedy and fellow director John Ward. A six-figure refurbishment of the popular hotel’s bar and restaurant is planned for Spring 2017. Manorview employs 450 staff across its portfolio of nine hotels, which includes The Busby Hotel in Clarkston, The Bowfield Hotel & Country Club in Howwood, and The Lynnhurst Hotel in Johnstone. The company recorded a turnover of £11m and a pre-tax profit of £1.1m for the year ending March 2016. It has since reported total sales revenues up 33% on the previous year and a like for like increase of 6%, with gross profit margins remaining in line with the previous year. NIC WOOD – THE SIGNATURE PUB GROUP
Nic Wood
Signature Pubs were on the acquisition trail last year and shows no sign of stopping. Last May it completed a deal which saw it take on five former Thistle Pub company pubs, formerly part of the Maclays estate. The pubs bought were The Raven, The Hope and Munros in Glasgow; The Wick in Prestwick and Clerk’s Bar in Edinburgh. Just prior to that it also purchased The West Port Bar & Kitchen in St Andrews, which represented their first business outwith Edinburgh. The company also opened Badger & Co in Edinburgh after a £1.35m redevelopment, refurbished the hotel rooms at the Rutland and launched new apartments. It also bought The Fountain in Edinburgh. And finally at the end of the year it bought the business and freehold of the Spiritualist in Glasgow’s Miller Street. It’s estate also includes The Rutland Hotel, Edinburgh, The Rutland Apartments, Edinburgh, The Huxley, Edinburgh, Kyloe, Edinburgh, Heads & Tales, Edinburgh, Badger & Co, Edinburgh, The Basement Bar, Edinburgh, Black Bull, Edinburgh, Element, Edinburgh, The Queens Arms, Edinburgh and The West Port, St Andrews. The company in its last audited accounts had a turnover of just under £12m and made a profit of just over £1.5m. It currently employs 300 people RAHUL AND PRAVESH RANDEV – THE R GROUP
Rahul and Pravesh (Bubbles) Randev
R Group restaurant and bar owners Rahul and Pravesh (Bubbles) Randev had an industrious 2016, expanding their portfolio to six with the opening of two successful neighbourhood bar/restaurants. They focus on capitalising on the growing trend of people choosing to dine out locally. The brothers merged former restaurant Irrocco in Lenzie with next door Carriages through a £1m investment and year–long renovation to transform the properties into one stylish pub restaurant, The Grove. They also opened The Larder in the centre of Bearsden, replacing Spanish restaurant Las Ramblas. Both venues are proving a success and have had a great response from customers and critics alike. In 2017, they plan to open a roof terrace on the top of The Grove which will have its own bar and will be accessible by a lift within the restaurant. There are also plans for an extensive refurbishment of both the bar and restaurant at The Eagle Lodge in Bishopbriggs, which they opened in 2013. This is scheduled for the summer. The R Group operates six venues across East Dunbartonshire including Garvie and Co in Milngavie and Oregano at The Eagle Lodge in Bishopbriggs. DRAM FEBRUARY 2017 17
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STEPHEN WHITE AND OLI NORMAN – GREAT GLASGOW INSTITUTIONS AND TAVERNS
Tommy McMillan
Stephen White
Late 2016 saw business partners Stephen White and Oli Norman bring together their collection of bars under a single umbrella, called Great Glasgow Institutions and Taverns. Last year the pair purchased the freehold and trading business of landmark Glasgow bar The Griffin in a deal worth around £1.2m. The bar was relaunched in September 2016 after a £300k refurbishment, which involved the installation of a new kitchen, new function area and the restoration of original features, plus an incredibly popular ‘Gin Palace’ bar. They also announced the latest addition to their portfolio, Maggie Mays on Glasgow’s Trongate, which was another plus £1m deal. 2017 will see the pair redevelop the popular bar – keeping the best bits and improving on its existing features. Both join a portfolio which also includes Brel, Blackfriars and Sloans in Glasgow. Worth watching... BILLY LOWE – CALEDONIA
Billy Lowe
Edinburgh entrepreneur Billy Lowe sold his Saltire Taverns business back in 2015 in a multi–million– pound deal, which saw venues including the Le Monde and Angel’s Share boutique hotels in Edinburgh move into the portfolio of the Glendola Leisure Group. But with a 35–year career behind him, it wasn’t long before he was lured back to the trade. In 2016, Lowe acquired the Links Hotel at Bruntsfield and Malones Irish bar in Forrest Road, which has been renamed McSorley’s. We hear he intends to refurbish both and believes McSorley’s could become Edinburgh’s answer to Colin Beattie’s popular Oran Mor in Glasgow. Lowe also plans to invest over £1m to transform and rebrand the Links Hotel, which he bought in July last year. The revamp is due to start at the end of February. The refurbishment of McSorley’s bar will happen this summer. Lowe has named his latest business Caledonia, following the Scottish theme set by his previous ventures, Thistle Inns and Saltire Taverns. Lowe also aims to pursue other properties in Edinburgh, so watch this space. TOMMY MCMILLAN – ALCHEMY INNS
Andrew McMahon and Jakub Zakrzewski
Tommy McMillan flies under the radar, most of the time, and that’s the way he likes it. But the former footballer has been steadily building up a successful pub estate since 2000, and his estate now has some 30 plus pubs. Most of his estate is leased out or run under management, But he also runs a wholesale business Alchemy Drinks supplying pubs and clubs. But in true entrepreneurial spirit he is also involved in various other businesses too. His estate includes the Dumbuck Hotel, The Black Bull in Polmont and The Canalside Pub & Grill. Future acquisitions are on the cards. ANDREW MCMAHON AND JAKUB ZAKRZEWSKI – THE BON VIVEUR GROUP
Oli Norman
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Andrew (Macky) McMahon and Jakub Zakrzewski, who co–founded The Bon Viveur Group, opened their fourth Dundee venture in March 2016, an innovative tapas bar restaurant and art gallery called Gallery 48. Capitalising on Dundee’s vast creative community, the multi–function venue operates as a bar, restaurant, art gallery and creative hub with a focus on Spanish tapas dishes and creative gin serves, and also runs language and cooking classes. Gallery 48 opened after a £50k refurbishment of The Westport Gallery, and features work by artists from across the city rotated every six weeks. It even won Innovative Business of the Year at the 2016 Scottish Bar and Pub Awards. For 2017, the pair plan to open another venue in Dundee in the summer, and will be staying close to the West Port area, but are keeping plans under wraps for now. They run four Dundee venues in total, including The D’Arcy Thompson, The Tinsmith, Gallery 48 and The West House and employ 90 staff.
ADAM NEWTH – NEWTH HOSPITALITY LTD Adam Newth, Arbroath–born chef proprietor of The Tayberry in Broughty Ferry, has plenty in the works for 2017, with two new ventures opening in Fife and Angus. The 26–year–old has taken on the catering at Kinnettles Castle near Forfar, which has been relaunched as an exclusive use wedding and private events venue. He is also to open a second restaurant in St Andrews in April within Kinnettles Hotel, called The Tayberry at Kinnettles. Newth is leasing the new 40–cover restaurant from the hotel’s owners Ogstons Holdings Limited, which is spending around £1m on the refurbishment. The two new ventures will see the young chef triple his dozen staff, and all three will operate under his business Newth Hospitality Ltd. Newth is a former Scotland’s Young Chef of the Year and Scotland’s Young Seafood Chef of the Year. He opened his first restaurant, The Tayberry, in 2015. In 2016, it recorded a turnover of £250k. Newth also worked as head chef at Castlehill, helping the restaurant become the first independent eatery in Dundee to hold two AA rosettes. PAUL SLOAN – HUNKY DORY DINING In 2016, Paul Sloan and business partner Mario Gizzi opened Chaakoo Bombay Cafe on St Vincent Street in Glasgow, not far from their Mexican eatery Topolabamba. Chaakoo, located on the site of the former Irish theme bar Failte, serves up fusion tapas style Bombay, India and Indo–China inspired dishes. It’s been a huge success so far, and currently ranks as Glasgow’s No.1 restaurant on TripAdvisor, so no surprise there are also plans in the works to roll out the concept in Edinburgh. The pair also opened a new Topolabamba in Edinburgh on Lothian Road in 2016. In 2017, there are plans to open a new Glasgow venture, Mezzidakia on St Vincent Street, which will operate under Sloan’s Hunky Dory Dining (HDD) company name, and negotiations are ongoing over two other city centre sites. They have set up a company called Fabulously Scottish Hotels (a joint venture between HDD and The DRG) and are planning to open two new hotels in 2017, The Roury in Fort William and another hotel in Oban, joining The Ranald Hotel. Paul Sloan operates a total of nine units across Scotland with additional units let out to tenants. HDD employs approximately 200 employees with that number set to rise to 270 by 2018. Adam Newth
KEVIN CAMPBELL AND TONI CARBAJOSA Kevin Campbell and Toni Carbajosa added another successful Greek eatery to their roster in 2016 with the launch of Halloumi on Hope Street in Glasgow, an 80–cover, tapas–style restaurant with a Mediterranean feel and focus on casual dining. The pair then moved into Asian fusion cuisine by rounding off the year with the launch of Temaki, also on Hope Street, in December, which is notable for introducing the ‘sushi burrito’ to Glasgow. They also have big plans for this year, having just opened Mezze, a new Greek seafood restaurant on the top floor of the North Rotunda, just above La Rotunda, which they also own. The 100–cover restaurant will serve small plates, with an emphasis on Scottish seafood and will have a Mediterranean feel. There are also plans for a Korean BBQ restaurant in Glasgow’s West End, and the pair also have their sights set on Glasgow’s southside. Their Glasgow portfolio also includes Rioja and Pickled Ginger in Finnieston, city centre restaurant Athena, and La Rotunda. MO CLARK, GRAHAM SUTTLE AND SCOTT ARNOTT – KAINED HOLDINGS This up and coming group now has leaseholds on 10 premises the majority of which are based in the Finnieston area of Glasgow. These include Lebowskis, Porter & Rye and The Finnieston, with another bar set to open shortly, as well as a deli. Openings in 2016 included the Kelbourne Saint in the city’s West End, The Drugstore Social and Lebowskis South Side, all in Glasgow. The group has said that it wants to open two venues per year between now and 2020. DRAM FEBRUARY 2017 19
RHODES AROUND DUBAI
BY SUSAN YOUNG
I HADN’T PLANNED ON DOING AN INTERVIEW WITH CHEF GARY RHODES THIS MONTH, BUT ON A NEW YEAR’S BREAK TO DUBAI MY HOST WITH THE MOST, MARK TOLLAND, INTRODUCED ME TO HIM IN THE BUDDHA BAR, AND LO AND BEHOLD AT SOME POINT IN THE EVENING HE AGREED TO DO A WEE INTERVIEW WITH THE DRAM.
G
ary Rhodes OBE, as I am sure many of you know, is one of the UK’s best known chefs and restaurateurs. He won his first Michelin Star at the tender age of 26, and gained his second in 1996 for the Greenhouse in Mayfair. The following year he opened City Rhodes and in 1998, Rhodes in the Square. Both were awarded Michelin Stars. He then expanded into Manchester, Edinburgh and West Sussex with three brasseries under the name Rhodes & Co. He also opened various other restaurants which went on to gain Michelin stars too. Five years ago he moved to Dubai and today has two first class restaurants in the city – Rhodes W1 in the Grosvenor House Hotel and Rhodes Twenty 20 at Le Royal Meridien, Gary explains, “When I came over here to live I only had one restaurant left in the UK, but due to my move I decided to close it because it had a Michelin star and I didn’t want to lose it...I’ve never lost one! Today the only thing I am involved with in the UK is a business called Rhokett and we create deserts for M&S, along with Waitrose, Sainsbury’s, as well as other supermarkets and airline companies. I have a business partner in the business and we have three factories in Kent, so its looking very healthy.” Gary is also looking fit and healthy, despite having just worked Christmas Day at Rhodes W1. He tells me, “I made a promise to my wife Jennie that I wasn’t going to work Christmas day, and then as it got closer and closer, I thought ‘yes I am going to do it,’ and already I know that I am going to do it again next year. The restaurant was packed and busy and I loved doing it. Since I’ve been here I’ve
20 DRAM FEBRUARY 2017
worked every Christmas Day, I don’t have to, but I get a real kind soon. Training is a massive part of what I do. My staff have to know of buzz from doing it.” the dishes inside out before we start serving them. And I make Although Gary moved to Dubai in 2012, he first started visiting sure they try them all several times before we put it on the menu.” 14 years ago, and opened Rhodes Mezzanine (the forerunner to He continues, “People come to Dubai for inspiration and similarly Rhodes W1) in the Grosvenor House Hotel in 2007. Explains Gary, I’m always looking at different foods and restaurants for fresh “Pam Wilby who is the MD of three hotels, Grosvenor House 1, inspiration, often a dish I’ve tried will hold an element I fancy Grosvenor House 2 and Le Royal Meridien, approached me to set introducing into a dish of my own, however, it’s not about copying, up a restaurant but at the time I was still involved with another as these points I’ve chosen can so many times result in something hotel and couldn’t do anything for a year, but Pam luckily kept the inventive, but they did provide the inspiration I needed! For instance, offer open.” I’m an Ambassador for the Great Britain culinary campaign and As a result Gary launched Rhodes Mezzanine at the Grosvenor have had the privilege of cooking in many countries around the House Hotel in 2007 to great acclaim winning Restaurant of the world, including Japan, Vietnam and Malaysia, showing off what’s Year amongst other accolades. However, after seven years Gary Great about Britain and the fabulous ingredients it produces changed the name and the offering in 2014 with the opening of amongst its Classics! a more casual but chic offering, Rhodes W1. Explains Gary, “We Gary also runs Rhodes Twenty10 at Le Royal Meridien Hotel went through a period whereby fine dining was thrown out the in Dubai, a grill, which he opened in 2011. Says Gary, “Before I window. People wanted to go to places that were noisy, loud and took it over I had gone for dinner there and every every single lively, where you could throw things on the table and help yourself. course came with sauces and sides, it was all a bit too much. I As a result Mezzanine’s went to see Pam and said to audience shrunk. That’s why her, what’s the chance of me we rebranded and changed the running that restaurant? I feel BEING A CHEF IS TOUGH menu.” their just trying too hard and However, it now appears that simply want the guests to feel AND YOU REALLY HAVE Rhodes W1 customers are they’re in control of what they TO BELIEVE IN YOURSELF. changing again. Says Gary, wish to eat. I couldn’t believe “The biggest problem we how quickly Pam replied with IF YOU WANT TO GET found while trying to introduce ‘yes, let’s go for it’! ON YOU HAVE TO WORK different styles was that our Rhodes Twenty 10 is just a audience wanted to return to grill room/Steakhouse, but HARD FOR IT. NOTHING having their own choice and it’s become even more popular COMES TO YOU, YOU they didn’t want to share. So than RW1. We serve top we have listened to them and quality meat, including Waghu HAVE TO GO AND GET IT. we have changed tack. It’s Steaks, that are not over GARY RHODES working because we have got played with and you can create a lot busier. They order what your meal by choosing what you they want, it is not thrown on have with it from the sauce to the table, and they are willing the vegetables. to pay more for it too, particularly at this time of year, when we He continues, “Prime cuts of meat are always number one, but are very busy. There is still an audience here who want something there is another audience willing to be more adventurous and more exclusive, so I have gone back to individual dishes and this going for different cuts. The optimum age for prime cuts of beef year we’re hoping to return to tablecloth style, which will help is 4 weeks....As for asking me what knife I’d like to use, this has change the decor and look of the room itself. I’m not 100% sure become a bit of a gimmick and I’d rather simply say-a sharp one yet what I will do with the décor to make the room a bit more please!” exclusive. But I want my customers to know if they come here to “I have to admit I’d love to look after Geales restaurant at Le Royal Rhodes W1 at this hotel, nothing will match what we are doing. Meridien, I feel it holds so much potential and already doing very I’m not saying other restaurants are not as good as us, but the well. But us chefs, we can become greedy and I just love a new style of what we have here is different and it is working for us we challenge to take that restaurant on to a whole new level (but I have got a lot busier. There are masses of restaurants here and haven’t mentioned that to Pam yet!). not always enough people, only a few restaurants in the whole of Gary definitely has a work ethos second to none. He tells me, Dubai can really fill on a daily basis. So you have to be on the ball.” “Being a chef is tough and you really have to believe in yourself. If He continues, “We are changing the menu later this month to you want to get on you have to work hard for it. Nothing comes keep the interest up. I try and change it as much as a can, but I to you, you have to go and get it. I’m very particular if I really want don’t do it more than four times a year, and I don’t change every to chase something I will work for it, and chase it as much as I dish. I’ve already done the menu and will start the training very possibly can.” DRAM FEBRUARY 2017 21
RHODES AROUND DUBAI In Dubai it’s not just restaurants that he has an interest and a people munching in, now this is quite massive. The young of today passion for, he has also done a deal with Vox Cinemas. Says Gary, were either babies or not born when I did the original series. And “They approached me two years ago and asked me if I would like to they were born into a whole new era and new style of food. I want get involved with taking over a division covering all of their Emirates to see how different it is now from yesterdays audience. It will be cinemas, so we formed another company. Three of us own it, and almost educational but interesting to see. what we have done is change the whole style of eating in cinema Have foods totally changed or have we just tried to take the restaurants here. We make great burgers, even butchering and very much same foods but present them in a different style and mincing the meat, adding extra flavours to the mix so it stands format?” out. We now have six sites, ranging from 2-4 cinemas within each Gary has been called the ‘Chefs Chef’, I asked him why he thought site, and there are more happening. This year we are opening in he got the nickname. Doha and Egypt. “It was written about some time ago, when I was on TV and had “We have VOX thEATre by Rhodes, which we look at as the my own series. I mean TV on the culinary scene can sometimes equivalent of an Airlines first class, providing a top quality service become a bit tricksy, I’m not even sure if everyone actually knows in luxury surroundings with fine food to match (for instance the quite what their cooking, or if it really works as a complete dish. menu includes crab and asparagus Having said that, there’s also some bruschetta and foie gras and truffle top quality chefs out there who really butter panini). Then there are our have to be 100% sure they believe Gold cinemas, which offer a slightly in what their putting together, and different style in larger sized cinemas that’s exactly how I like to work. I and at a more competitive price. All have to be convinced the reason of the other cinemas within VOX are that I am telling and selling it to the looked after by another division of general public is that I believe in it. I the company.” suppose I wasn’t ever just a TV cook. That’s not all. Gary also provides I am someone who is 100% solid school dinners! He explains, “We chef, and I have dedicated my life to look after five schools all together industry, but I don’t try to turn the including a couple in Abu Dhabi. We viewers all into professional chefs but provide what I would call healthy everything I have given them comes food. Every single item is freshly from being a professional chef.” made. There is nothing bought in and Gary also had a restaurant in we give them a nice balanced menu Edinburgh for a couple of years, but – three courses, a vegetable soup, unfortunately he didn’t often get out a solid main course, and a small to eat in the city. He explains, “I would sweet, (which don’t contain a lot of go up and work, work, work and then sugar). When I’m out folk, whose Gary Rhodes and Susan Young go back to London. Although I like children are at these schools, come Edinburgh, it is a beautiful place, up to me and say ‘what a headache it doesn’t quite have the life that you have caused me … my children Glasgow has.” say our meals at home are not as nice as Gary’s at school’’... but I asked him what advice he had for young chefs coming into the really they are delighted because they want their kids to eat school business. He says, “Sometimes young people say to me, ‘I love lunches.” to be a chef but when you are starting out the pay is really bad And there is more... having 19 books under his belt, the first of compared to other jobs’...but I say to them that may be the case, which was printed in 1994 and was called Rhodes around Britain, but ten years from now it will be a different story particularly if which was turned into a TV series, Gary now feels it is time to you dedicate yourselves to this industry. It is tough and you don’t revisit the original concept but 25 years on! So he has two years earn a lot of money initially, but in the long-term it totally pays to get the plan in place. He says, “I want to do the series all over off. It can give you a great life and the scope for the industry is again, but with a 25 year gap. I’d like to see how has the UK phenomenal. You may miss out in your early days, but the gains changed, and what has happened on the culinary scene. I think it are there later on. The scope for the industry is phenomenal, you will make a really good interesting series. For instance 25 years never stop learning as each day, month and year passes.” ago you didn’t have the young with the knowledge of food they do If there is anyone who is a fine example of that it is Gary Rhodes, today. The whole style of eating has changed. Things then were but probably what comes across is that he loves what he does, very traditional, but during the 1990’s - 2000 – 2005 a different and he enjoys the life he has. style of eating evolved which saw everything put on table and He concludes, “I love my life over here”. 22 DRAM FEBRUARY 2017
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ould you be surprised to learn that one of the earliest cash registers was invented by a licensee almost 140 years ago, following the American Civil War? James Ritty, who owned a saloon bar in Dayton, Ohio, was looking for a way to stop staff pilfering his profits. He and colleague John Birch created the Ritty Model I in 1879 – inspired by a tool that counted the revolutions of the propeller on steamships. The earliest cash registers, which had a bell that rang when the total key was pushed, were basically adding machines – a far cry from the all-singing, alldancing EPoS (Electronic Point of Sale) systems we use today. Some of them are so sophisticated they could all but pull a pint or flambé a steak but one thing is certain, they have revolutionised the way the licensed trade operates – boosting efficiency, improving time management and enabling owners to drill down into the nuts and bolts of their business. Paul Steven, of ACR Epos Systems Ltd, says the cash register business has changed dramatically in the last five years, with a move to increasingly sophisticated, integrated computerised systems. Paul, who is a director of the firm his grandfather, Arthur, started 40 years ago, tells DRAM, “The days of engineers working on circuit boards are gone, it’s all computerised now. We still get customers talking about their till system – but they are not tills any more, they are PCs and there are new ideas and new features coming out all the time. “Some folk capitalise on these features – things like stock control for example. The systems can tell them what they’ve sold, when they’ve sold it, how much they’ve got left – their full stock system can be done on it. They can see what’s selling well and if something isn’t they can see that straight away and get it off the menu. We also have time attendance modules on our systems so instead of having a separate clocking in/clocking off machine it’s all done on the EPoS now.” Paul says the key things customers ask about currently are hand-held EPoS terminals, the integration of card terminals with EPoS and loyalty systems – and he sees major advantages in all three of these. One of his biggest clients is Costley & Costley in Ayrshire who have invested heavily in EPoS and mobile PoS over the last few years. Paul says they found that using the hand-held devices made service quicker by around four and a half minutes per table – without losing anything to customer service. Paul explains, “The fact is that staff can still be interacting with the customer at their table while the orders are being processed – so they’re enjoying a bit of banter while drinks are being made up at the bar, or the chefs are starting to process the food order. You need less staff and it’s far more accurate – the chef isn’t trying to decipher scribbles in the kitchen, there’s not paper floating about the bar or restaurant area getting lost. That’s where I see the biggest market change just now. “The full integration of credit card terminals to the EPOS is another area. This has been around for a long time but it’s getting a lot slicker and we can integrate the terminal with EPOS now so that when the customer pays at their table the bill is finalised on the till at the same time. It is good for security and stops user misconduct because it’s all integrated.” He adds, “Loyalty cards are popular – they encourage customers to come back and when people sign up for one it enables the owner of the business to capture vital data which can be used for marketing purposes.” Paul, who works with everyone from licensees running a small pub on the high street to major companies, says the key thing to look for when choosing your EPoS supplier is back-up – because like anything, a system can sometimes fail – and it never happens at a good time.
He adds, “We’ve been around for 40 years, we’ve seen it, we’ve tried it, we know the trade and we know what customers are looking for. As much as EPoS systems are reliable, you still need a good back-up service. If a system goes down on a Friday night for example, that could be a disaster because people really do run their businesses around them. We offer seven-day cover so when customers buy from us they are buying a service as well as a product and they have that reassurance.” Another firm supplying EPoS hardware and software, including Back-Office, mobile apps and kitchen video display systems, to the hospitality industry is Maitre’D. They provide a full service from installation, through database building to training for waiting staff and managers. Lesley Corr, European Sales Director of Maitre’D, explains, “Our system is modular which means it grows as your business grows. If a customer is looking for a simple solution we have a base product that we can give them but we also offer modules such as inventory management, time and attendance for their labour management and loyalty programmes, so there are a number of different things that you can expand in the future.” She adds, “We teach managers how to use the Back-Office system so that they can change things like prices and menus themselves and we also work with different third party integrators on things like credit card payments and so on so that we can give clients the complete solution.” The Back-Office system can produce over 200 reports – including detailed sales analysis of things like what type of food and drink has been sold at what times of the day, while the inventory module plays a vital role in stock management and waste reduction. Lesley adds, “The reporting facility means you can really drill down into your business to see how much revenue you have done for certain days and you can flag particular days and look at the reasons why sales were up or down – is there a festival going on, was the weather bad, for example?” Maitre’D works with clients from small independent pubs right up to major hotel and restaurant chains, including Holiday Inn and Di Maggio’s, with prices starting at around £2,500 for a basic single POS package. Looking ahead, Lesley says that mobile ordering through Tablets is very big and will continue to grow through the course of this year. Tevalis, who supply EPoS systems to all sectors of the hospitality, leisure and gaming industries, have also developed a range of packages to boost profits via things like improved stock management, mobile smart phone reporting tools, mobile loyalty programmes, Tablet hand-held ordering and self-ordering kiosk solutions. Marketer Samantha Weller says that the reporting package is one of the most popular with their clients – because of the admin time it reduces. No more manual data input or trying to make sense of spreadsheets when the information is now available at the touch of a few buttons. Centralised Manager, a package which allows clients to manage multiple sites from one location and is also available on mobile phones, is popular too. Samantha explains, “We sell software that is completely bespoke and tailored to the client, so the client’s needs always come first. It’s about helping them to get the best out of what they are paying for basically.” Tevalis have a range of clients from Michelin-starred restaurants to independent operators and costs for one terminal start at around £1,000. Clearly EPoS has come a long way in just a few years – and the technology is constantly evolving. All the signs are that the humble order pad and pencil are slowly being consigned to history and, with so many tailor-made solutions available now, can anyone afford to be left behind? DRAM FEBRUARY 2017 25
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169 Paisley Road, Renfrew PA4 8XB
The Glynhill Hotel FOCUS ON:
BY SUSAN YOUNG
W
hen Harry Nicholas bought the mansion house in As for the current uncertainty, Maroulla definitely believes it Renfrew, that is now the Glynhill Hotel in 1967, he could is having an impact on the business, but she feels that if they hardly have imagined that today some 50 years later don’t keep investing in the hotel business would be restricted. the hotel would still be a force She says, “You can’t stand still. to be reckoned in the hospitality We’ve improved our efficiency by business. Today the business sending our staff on courses, and is owned by Harry’s daughter we’ve implemented changes in our When you work with Maroulla Maroulla, who is MD, Ross and processes. In fact, we’ve saved you know she is looking for Daso. more than £50K with the changes sophistication and quality In fact, Maroulla remembers well we have brought in.” and she wants it to look the week that they took ownership However, the biggest changes have aesthetically good. She is also of the mansion because she and been in the hotel itself. Marketing her brothers had to help clean Manager Ross McLauchlan looking for furniture which is it, before being treated to icecomments, “One of the first unusual. Luckily we work with cream cones! enhancements we made was to a lot of sole agencies here and Today it has grown from a 22 create a Champagne Terrace abroad who are happy to make roomed hotel, into Renfrew’s only outside of the Barony banqueting bespoke furniture. fully serviced hotel complete with suite. This was to enhance our 147 rooms, bars, restaurants, Jeff Taylor of Select Furniture wedding offering. At the same a function suite for 350 and time, we also redecorated the a leisure club. In the last two function suite and re-upholstered and half years alone the family have invested some £2.5m in the chairs. It freshened the suite up. Just lately we have the hotel. Maroulla explains, “We get a lot of guests from put down a new bespoke zebra-style carpet and put in new England, and while there was still uncertainty with regard to partitioning.” The reception area, bar and restaurant have the Referendum we had held back a bit on investing, but as also been revamped. New Amtico-like flooring has been laid soon as we decided to ‘stay’ we got our cheque book out.” throughout, supplied by Select Contract Furniture and Grand DRAM FEBRUARY 2017 27
Thistle wallpaper from Timorous Beasties has been used in the reception area and in the restaurant. While the bar has a designer cream weave paper which compliments the new bar furniture which was also supplied by Select Furniture. The cool contemporary looking chairs in vivid purple, cream and striped fabric, can it together. Says Jeff Taylor of Select Furniture, “When you work with Maroulla you know she is looking for sophistication and quality and she wants it to look aesthetically good. She is also looking for furniture which is unusual. Luckily we work with a lot of sole agencies here and abroad who are happy to make bespoke furniture. The furniture in the cocktail bar is eye-catching and unusual in that the seats are circular and fit together. She has also gone for opulent fabrics for the curtains throughout the hotel.” He continues, “In the function suite the zebra design carpet was bespoke – Maroulla had an idea in her head and we worked together to ensure that we tweaked it until she got what she wanted. She has a habit of getting what she wants!” Although all the public areas have been refreshed it’s the bedrooms that really have accounted for much of the spend. All of the hotels standard rooms have been upgraded and 45 boutique bedrooms have been created which now have the wow factor. Everything has been replaced from the beds to the bathrooms. The hotel has also created three more bedrooms having transformed storage rooms into a threeroom apartment, which can also be sold as single rooms. Explains Ross, ‘In the apartment, we have installed a kitchen and a small seating area. It can be hired as one three-bed apartment or we can separate the rooms and sell them individually.” He continues, “All in all it took between six and eight months to finish the two floors of bedrooms. All that remains for us to do now is the Club Rooms. The Carvery has also been refreshed having been re-decorated. Now the Carvery hosts the hotel’s evening guests, with the 28
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hotel’s evening food operation, being amalgamated into the carvery. Says Jeff of Select, “We put in new fitted seating in the carvery, and new voile curtains. This has made this area more intimate.” Says Ross, “We wanted to improve the hotel experience for everyone, but our over-riding priority was creating a more attractive wedding venue and I think we have done that.” Maroulla comments, “It’s very rewarding seeing the changes. It’s my job to drive the business forward and I try and do something fresh every day. When I arrive in the morning I drive in and look at the hotel as if I am seeing it for the first time. This means we are continuously improving our offering. But that’s not all we are also investing in our staff too. For instance, all our key managers have been through a Business Improvement Course, me too! Next, our supervisors will be going through it.” She continues, “We have to stand on our own two feet. There is not a lot of support out there for businesses like ours, but what there is we embrace. Right now I am focussing on improving our service in the hotel. One of the business improvement coaches said that it takes 40 times to make an action a habit, I try to keep that in mind when it comes to staff many of whom have been with us for many, many years.” It’s not just staff that stay the course at the Glynhill, suppliers 30
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do too. Her architect Robert Hirst of G D Lodge has worked with her for more than 30 years. Says Maroulla, “My father used to say If you treat your customers well and treat your staff and suppliers the same you will always have a business. Certainly, our success has been due to, in no small part, to our relationships with our suppliers.” Says Robert Hirst, “We’ve had a long-standing relationship with the Nicholas family and of course the refurbishment of the hotel is ongoing. The scenario is that when you improve parts of the hotel the worse the other parts look, so it’s a bit like refurbishing the Forth Bridge. Maroulla can’t afford to stand still, especially as the competition improves. It means that she has to stay ahead of the game, if not ahead of it. What we do is ensure that she is offering facilities for the clients that she is trying to attract. It’s certainly challenging but it is interesting too.” He continues, “The expectations of customers are high and they expect a standard of facility that is better than in their own homes, whether they are business customers or leisure customers. One of our ongoing challenges has been to take the dated extensions which were added shortly after the original building was acquired and make these incongruous buildings look a part of the overall development both externally and internally, and the other challenge is that it is a very linear
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site. So we have to co-ordinate the various spaces so that they lead into one another. For instance, we can add balance – the juxtaposition of the modern flooring in the reception area, which leads to a grand traditional staircase is an example. The quality of the materials reflects the quality of the hotel. Much of the credit for the internal finishes and design is due to Maroulla and my associate Alec Milne who works most closely with her. Generally, Maroulla gets what she wants, by one means or another.” He concludes, “The next phase, which is imminent is the upgrading of the Club Rooms. We are planning new en-suites. The Nicholas family have taken a business that they have inherited and have driven it forward. Maroulla particularly has done a great job.” The last word, as usual, goes to Maroulla, “I believe it is better to make a mistake than to do nothing at all. Sometimes people don’t embrace change, but I do!” She certainly does.
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SUE SAYS
he biggest issue to face the Scottish licensed trade at the moment is the sheer scale of the proposed increases in business rates. What’s even worse is that licensees are being told to pay the new rates pending appeal. The BHA and various trade bodies have written to Nicola Sturgeon, but perhaps more drastic action is needed. It is local councils that employ the rating assessors, and I can’t imagine how they think that businesses will be able to sustain rates increase of this magnitude. From Wick to Shetland, from Oban to Aberdeen – the increases are in triple digits... the Pierhead Restaurant in Voe, Shetland has a proposed 261% increase; the Cairngorm Hotel, Aviemore a 152% increase; Duke’s Corner in Dundee a 340% increase... the list goes on and on. It really is time to set up a cross-body action party... and actually take action! Its time for the entire hospitality industry to join together and fight this.
Talking of price increases the brewers increases will hit this month... but I do hope licensees will bite the bullet and put their prices up too. I know how reluctant the majority of businesses are to pass increases on to consumers who are already choosing to drink more at home, but I do think most people now realise that the uncertainty over Brexit and the decline in value of the pound is at fault and not local business owners! I was in Dubai recently and had some great experiences in some superb bars and restaurants. The price of drinks was extortionate, but the places were still mobbed, and were spectacular to boot. From the quality of the food, to the sheer beauty of the bars. They were a joy to behold. I’m not surprised so many folk I know go there for some inspiration. Dubai certainly offers that! The Donna Mortimer Bannatyne Lunch organised by the Mortimer family, in memory of Donna, to raise funds for the Kilbryde Hospice was well attended by the ladies of the trade at the end of January. They once again showed that they can out party anyone. A great day was had by all... and it was great to see some of Edinburgh’s licensees come through for the occasion too. Well done to all concerned, and well done to the guests for lasting the course! Just before Christmas I managed to catch up with Gordon Bell at Bubbles and Rahul Randev’s latest venture The Grove in Lenzie. Gordon filled me in on his plans for the future now that he is no longer with Tennent’s, although he is still working for them in a consultancy capacity. He is looking for fresh challenges and has set up a small consultancy business for the licensed trade. So if you fancy a chat with him he can be reached at gordonbelldullatur@gmail.com We’ve got our Movers and Shakers feature in this issue. What amazed me when we came to compile it was the sheer number of forward thinking licensed trade businesses there are in Scotland who are expanding. There are many more who we just didn’t have space for, and there were others who, although operating successfully in 2016, didn’t add to their portfolio’s but who nonetheless are very much part of the fabric of the Scottish licensed trade. I take my hat off to all of them. DRAM FEBRUARY 2017 33
We are delighted to be involved in The Mallard's refurbishment. Wishing the team continued success. m: 07770 560 316 CompleteSolutionsContracts
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ohn McGuinness and Angus Stewart, the duo behind The Drake in Glasgow, are flying high after opening their second venture, The Mallard, in the city’s West End. The cosy new gastropub has just landed on Great Western Road in the former site of Gambrino Pizzeria, not too far from the pair’s flagship restaurant on Lynedoch Street in Woodlands. The compact, 40-cover gastropub feels very traditional but contemporary at the same time; with plenty of natural, tactile materials like stone, tweed and reclaimed wood juxtaposed with industrial style metal, copper and glass. Owners John and Angus had been looking to open a new place in Glasgow for a few years, and snapped up the lease on the former Italian restaurant as soon as it became available. They received the keys last November and set about completely transforming the site. First, they enlisted the help of architect (and fellow licensee) John MacLeod, who owns Finnieston seafood joint The Crabshakk. He came up with an initial design plan. Glasgow-based company Complete Solutions then came on board to carry on the design work and undertook the entire shopfit, with the project led by owner Scott Adams. An eight-week renovation, which took the space back to its bare bones, and cost in the region of £40k, saw The Mallard take flight. John told DRAM, “We wanted to create a neighbourhood venue that was not just a pub, bar or a restaurant but was a bit of everything that would suit people of all ages. We wanted it to have a good vibe, but not really pigeon-hole it into one style. It is a wee bit more foodie than The Drake, and because we inherited a great pizza oven, we are doing great pizzas. We are hoping people will come and bring their kids and we are also dog friendly in the bar area.” Talking of the bar it’s no surprise the bar itself rules the roost and acts as the main focal point in the centre of the venue. Long seated
ALLARD areas are set on either side of the central bar, with a cluster of tall bar stools taking up the connecting space in between. Lit from below, the large bar’s gleaming copper top immediately catches the eye as you enter and reflects the hanging dark metal gantry cages above it. The former is a large, commanding structure which holds wine bottles and glasses. It extends right up to the high ceiling, which had been opened up in the middle of The Mallard to create the feeling of more space, and has been painted a dark grey to maintain the intimate effect of a low ceiling. Glancing up, you can even see the original cornicing. The gantry is made of timber railway sleepers and glass shelves also lit from below. John said, “We looked at the space and thought we want to put a big bar in as a focal point and the rest permeated out from there. The copper bar was something I’d seen in London and really liked, so we wanted to replicate that. I’m really pleased with how it’s turned out, it really brings the whole design together.” Some design elements used in The Drake have made their way into its sister venue, such as the exposed stone walls and Harris Tweed. John and Angus picked out the subtle light blue and green Harris Tweed design, which was then transferred by Glasgowbased JC Upholstery to the long banquette seating running the full width of The Mallard at both ends of the restaurant, and on the 10 high bar chairs that run along the bar. Complete Solutions also uncovered and restored a lot of the original building’s brickwork, which is featured throughout The Mallard. A cool colour scheme of light grey and duck egg blue used on the walls and wood panelled walls and ceilings on either side of the bar offsets the glowing copper bartop and warm burnt orange and bright blue seat covers used in the two dining areas. Long mirrors run the length of the dining areas and bounce around the light that pours in from five large windows that look out onto the
BY L AURA SMITH hustle and bustle of Great Western Road. Reflecting the rustic feel of The Mallard, much of the material used was actually reclaimed, with some coming from Gambrino’s itself. The team rescued a number of thick, solid pieces of oak which were used as decorative surrounds around Gambrino’s interior doorways. They now have a new lease of life as handy grazer bars that run along the window space opposite the bar. The original flooring was ripped up, levelled and replaced with reclaimed floorboards which have been stripped down and used on both the floor and bar surrounds and the square archway that leads into the left-hand dining area. The reclaimed wood has been kept a little scuffed and varies in black and brown tones, which, as Scott from Complete Solutions points out, “really adds to the rustic character of the place and helps to bring the whole design together.” Black wooden tables and chairs are used throughout to complement the flooring, and traditional metal light fittings have been sourced to add to the rustic feel, and hang low to create the “dark, moody and atmospheric look” the owners were after. But there’s also a lot of hanging ivy and bright flowers on the tables to add a little colour and softness too. The Mallard also becomes a different animal in the evenings thanks to the lighting effect created by Complete Solutions. John added, “We wanted to create a neighbourhood bar that’s warm and welcoming but at the same time has this cool, dark and moody look. I’m really pleased with how The Mallard has turned out – it really looks the part in the evenings.” With its cosy, cool interior, eclectic food menu and generous drinks offering, there’s a good chance customers will soon be flocking to The Mallard. DRAM FEBRUARY 2017 35
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ROUND UP
Manorview hosted an evening for staff recently which saw the company present their team with their very own Manorview Awards. Boss Steve Graham was on hand to present the lucky recipients. A very good time was had by all.
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 w: dramscotland.co.uk Editor Susan Young • Chairman Noel Young • Editorial Annabelle Love, Laura Smith Advertising Lucy McGovern, Sylvia Forsyth • Graphic Designer Kate Austin • 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 2017. Printed by Stephens & George Print Group. 38
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