Dram 320 april 2017 issuu

DRAM

320

DRINKS RETAILING AND MARKETING

@dramscotland

DRAM MAGAZINE April 2017 ISSN 1470-241X

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DRINKS RETAILING AND MARKETING

WELCOME

T

he issue that everyone is talking about is not Brexit but the Rating Evaluations from the assessors. So this month Annabelle Love has been finding out what the story is, and what action people are taking. There is no doubt about it, this story is going to roll and roll!

I took time out to catch up with the lovely Giovanna Eusebi, find out what she had to say about her thriving business on pages 20 and 21, while Laura Smith visited MacSorley’s to see its refurbishment. I also paid a visit to the Swan Inn in Eaglesham which has just had a revamp.

Our drinks feature this month takes a look at cider and some interesting facts to whet your appetite, and of course you can find out what’s new in brand news.

This month we also feature all our awards categories.

Remember to get your customers to vote for you at www.scottishbarandpubawards.co.uk We have exciting news on the Bar Apprentice front.

So watch out for next month’s magazines when we will the reveal the full details of the 2017 training experience.

And finally as we went to press Angel’s in Uddingston was getting set to re-open after a major refurbishment. I can’t wait to see it.

Susan Young Editor susan@mediaworldltd.com dramscotland.co.uk

@dramscotland

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CONTENTS April

2017

FEATURES

10 16 20 30

RATES SHAMBLES

Hospitality industry responds as Councils issue valuations. Annabelle Love reports.

SCOTTISH BAR AND PUB AWARDS LICENSEE INTERVIEW

Our Editor, Susan Young finds out what makes Giovanna Eusebi tick.

THE SWAN INN

A country pub with a new heart.

REGULARS

4 7 34

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 2017 3

Flood Inns opens new nightclub in Leven Flood Inns has opened Truth, a new nightclub in Leven, on the site of the old Ambassadeur snooker club, following a £500K refit.

The 500 capacity club opened last month and completes the relaunch of the venue, which the group, owned by Lee Murray, bought two years ago.

It has been kitted out with an industrial feel complete with exposed brickwork similar to Murray’s local pizzeria Base, and will open from Thursday to Sunday.

Murray told DRAM, “The response to Truth has been phenomenal. I originally wanted to create a club for young entrepreneurs to use as a hub, but mainly until I could get the backing together for a nightclub.”

The launch also marks a return to the entertainment business for Murray following a break for a few years.

He leased out the majority of his premises in Leven in 2015, keeping an interest only in Base. Originally he ran McPhail’s, Molly Malones, Brannigan’s, Agenda and 1 Golf Place in St Andrews.

Edinburgh’s Cup Tea Rooms and Gin71 for sale Christie & Co is looking for a new owner for Cup Tea Rooms on South Charlotte Street in Edinburgh. The business operates as a tea room during the day and after 5pm as Gin71, a popular gin bar and eatery.

The leasehold cost is £175K with annual rent set at £110K. Stuart Drysdale, Associate Director at Christie & Co who is handling the sale comments, “Cup Tea Rooms occupies a fully refurbished mid-terraced townhouse in an excellent location which trades as a very successful business.

“There is also potential for development, as the first floor currently contains an office and store room, which could be transformed into additional public space, such as a private dining room. This is a very exciting and rare opportunity for either a new or existing operator.”

The current owners are looking to sell in order to concentrate on their two well-established sites in Glasgow.

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Have you Heard?

Otro has opened on the site of The Indian Cavalry Club in Coates Crescent in Edinburgh’s West End, bringing a brasserie style of eating from the team behind New Chapter. The brasserie will be open from breakfast through to dinner. The Indian Cavalry Club closed at the end of last year and is expected to relaunch at a new location in the city centre.

Former Diageo business manager Michael Adair is to open his first licensed trade venture Brodies, a casual dining restaurant on the site of the former Indian restaurant Shimla Pink’s on Glasgow’s Southside.

Adair, who left Diageo in 2013, took over the lease of the building in January and intends to open the restaurant at the end of April.

The 100 cover restaurant has been completely refurbished and is being designed to reflect the trend

for casual dining with a mixture of booths and tables.

Speaking to DRAM, Michael said, “The trade are more evolved now, in that customers will come in for a drink and then stay for something to eat and then for the entire evening.

This will work well for the southside as there’s a lot of people who don’t mind travelling but don’t want to go into the city centre.”

Brodies will be open for lunch and dinner, and will serve a mainly Mediterranean menu.

MCCOLM TIKI’S INTO EDINBURGH Ian McColm has opened another Tiki Bar, this time called Auld Reekie Tiki Bar, at 43B Frederick Street, Edinburgh. Ian told DRAM, “I tried to buy the premises a couple of years ago, but it didn’t work out. So when the opportunity to buy it came up recently it was hard to refuse.”

He continues, “The inside of the bar looks great, and the outside

is still work in progress. I hope to have a street licence shortly, which will make the bar more visible to passers by and we are in the process of making the outside area look better.”

Meanwhile customers have cocktails such as one in the shape of Arthur’s Seat to look forward to.

Says Ian, ‘I hope it will be a good seller.” More next month.

NEWS RATES SUCCESS FOR CDLH

Restaurateurs, Kevin Campbell and Toni Carbajosa have opened Mezze on the top floor of the Rotunda complex in Glasgow. The pair who also own Greek-Cypriot restaurant Halloumi and Rioja tapas and cocktail bar in Finnieston, used CM Design Consultants, to give the split-level restaurant a Mediterranean redesign. Now the 60-seater restaurant and bar boasts postcard blue walls, comfortable and colourful fabric and leather booths and white washed tables and chairs that will transport you to port of Thessaloniki whilst you dine.

Head chefs, Alex Lioly and Ridi Mukja, have included a combination of small and big plates with Greek, Cypriot, Ionian islands and Turkish influences.

Sharing specialities include whole chargrilled sea bream, slow-cooked kleftiko lamb shoulder, slow cooked chicken tava stews, and seafood saganaki stews.

Campbell says, “Modern Greek and Mediterranean cuisine is making waves at the moment and we wanted to create a dining space that pays homage to our chefs heritage.”

CDLH leisure and hospitality surveyors have successfully negotiated a substantial rates reduction for a Stirlingshire hotelier in advance of the new rates becoming payable. The rateable value for the hotel and restaurant was due to increase drastically from £48,500 to £93,000 from 1st April 2017. But Kevin Hunter from CDLH appealed on behalf of his client.

He said, “The size of increase the operator faced was wholly unrealistic and simply not affordable. Through early negotiation and review with the Assessor we were able to successfully agree a revised and more appropriate 2017 Rateable Value for the premises.

Instead of receiving a rates bill through the door on 1st April, which would have seen business rates increase by over 90%, the hotelier is now looking at a highly-welcomed reduction in his rateable value to £29,500. The rateable value is going to be 40% less than the current rateable value!”

If you would like further information on rateable value appeals form CDLH, please contact CDLH direct on 0141 331 0650 or visit www.cdlh.co.uk.

Tony Macaroni has rebranded its Renfield Street outlet as Mozza, the company’s latest brand.

Specialising in Neapolitanstyle sourdough pizza, the company is also selling beer from 32 Via Dei Birra, the specialist Italian craft brewery. Tony Macaroni has earmarked two other locations for Mozza to open; St Andrews and Dundee. It closed its Tony Macaroni outlet in St Andrews at the beginning of the year with the intention of re-opening around April. The Dundee venture is expected to open next door to a new Tony Macaroni venue in the city’s Whitehall Street.

Wagamama is set to open another outlet in Edinburgh’s St Andrews Square this month. The group joins other national groups such as Drake & Morgan and Dishoom, who opened their first Sottish restaurants in the Square at the end of 2016. Also planning to open by the summer is Spanish restaurant Iberica, which also opened in Glasgow last year.

Steins expand into Linlithgow Brother and sister operators David and Kirsty Stein have added to their bar/butchershop portfolio by opening Cafebar 1807 in Linlithgow’s High Street. Situated on the site of the now closed Auld Hole In The Wall. Cafebar 1807 serves breakfast, lunch and dinner, opening until 1am on Friday and Saturday.

Cafebar 1807 joins the Stein’s Cafe 1912 in Bathgate, which the duo opened in 2013.

Refurbished in muted greys, blues and creams, 1807 will focus on good quality, Scottish sourced food. Stocking only high end spirits and beers, it will stock Paolozzi beer from the Edinburgh Beer Company.

David told DRAM, “Our core business is our butchers shops so food will always be at the core of what we do. When we launched 1912, the

response was fantastic so when this lease came up in Linlithgow, it was a perfect fit. The location, in the High Street, is the best we could ever get and even though we did absolutely no marketing before we opened, we were packed for our first weekend.”

Bathgate’s venue’s 1912 name was inspired by the date the building was built, but unfortunately that wasn’t possible for 1807. “We quite liked the idea of keeping the theme running but couldn’t find out the definitive date for the building,” he says.

“So we researched things around the building and discovered that the lovely fountain outside the bar was constructed by a one-armed stonemason in 1807, so there was our link!”

The Steins are also planning to add to their two shops and cafe/bars with a new ‘in-between’

launch, also in Linlithgow. “I’m hopefully going to sign something in the next couple of weeks. I want to launch a cafe/deli type place called Steelyard.

Our shops already are licensed as we sell whisky and wine, so this would be a step up but not to a cafe brasserie type place.”

DRAM APRIL 2017 5

In 2016 Best Bar None Glasgow had a record breaking year, with 67 out of 88 venues achieving Gold Award Status. An unprecedented 11 Glasgow venues were shortlisted as Best Bar None National Initiative finalists across 12 Categorie,s winning in 5 including the first Platinum Award and the first Social responsibility Award sponsored by Drinkaware.

No previous experience necessary...make 2017 the year you start your Best Bar None Journey!

Sign up for Best Bar None Glasgow 2017 and help us to continue to raise the bar in licensing standards across the city!

Join us at the 2017 Launch in ‘The Grand Central Hotel’, 99 Gordon Street, Glasgow, G1 3SF, at 9.30am on Wednesday 19th April, Visit www.bbnglasgow.com or contact Campbell or Louise on email Campbell.Bern@glasgow.gov.uk or Louise.Mcmonagle@glasgow.gov.uk or call (0141) 276 7400 for more details.

ADP Glasgow City Alcohol and Drug Partnership

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BRAND NEWS

ALL THE L ATEST BRAND NEWS

BEER

CELLAR TRENDS TAKE ON CHANG Cellar Trends has added Chang Beer to its portfolio. The company will now handle all sales, distribution, and marketing for the Thai brand.

Chang Beer launched in the UK in 2007, and in that time it has achieved listings in Thai restaurants throughout the country. As part of its 2017 marketing plan, the brand looks to cement its place in the market with a variety of marketing and sponsorship activity.

Chang Beer was initially introduced in Thailand in 1995, capturing 50% of the Thai market within the first three years.

Director of Sales and Marketing at Cellar Trends, Terry Barker, says, “We are thrilled to be adding Chang beer to our portfolio, especially a product that has had such vast success in Thailand. With great plans for 2017 already in place launching with the Chang Sensory Trails, we are looking forward to strengthening Chang’s position in the UK market.”

HOT STUFF FROM HOP STUFF BREWERY London Brewery Hop Stuff has launched a new line of canned craft beers. Inspired by the view from the Royal Arsenal, the home of Hop Stuff, the new cans feature illustrated outlines of the classic London landmarks that are visible from SE18, to pay homage to the birth of the brewery.

Hop Stuff is a crowd-funded brewer which achieved 148% (£744,850) of its £500K fundraising target after growing 400% over the past three years. James Yeomans, founder of Hop Stuff Brewery, says, “Our ethos in the brewery is based on going your own way, finding what works for you, living for the moment and importantly not taking yourself too seriously. We at Hop Stuff are so excited about our cans and rebrand and can’t wait for you to try and enjoy the beers as much as we do!”

Heineken has announced it will be a Worldwide Partner of Rugby World Cup 2019 in Japan. The new agreement with the sport’s governing body, World Rugby, will see Heineken, the world’s leading international premium beer brand, continue as an official partner of rugby’s leading global tournament. Heineken’s relationship with World Rugby - one of the most recognisable and longest-standing partnerships in sport – dates back to 1995. The new deal encompasses Rugby World Cup 2019, Women’s Rugby World Cup 2017 and the World Rugby Awards 2017.

TENNENT CALEDONIAN LAUNCH ‘CALEDONIA’ PREMIUM BOTTLED ALES Tennent Caledonian has launched ‘Caledonia’, a collection of premium bottled ales, in response to the rapidly growing bottled ales market.

The new ‘Caledonia’ collection includes three 5% ABV beers Outpost IPA, Double Hop and Hopscotch, each with their own tasting flavour profiles. Each of the brews stay true to the ‘Caledonia’ ethos of locally sourced, high quality beers, made with the best Scottish ingredients including water from Loch Katrine and the finest locally sourced malted barley.

Over the past six years, demand for bottled ales has grown by 92%, adding £257 million to the market. This growth shows no signs of slowing with current trends indicating that spending amongst under 45s is up 16% year on year and forecasters predicating that by 2020, the category will be worth £1 billion.

Wendy Espie, Senior Brand Manager at Tennent’s said, “The premium bottled ale market is expanding quickly and there is real consumer demand for high quality beers, something two thirds of beer drinkers believe is worth paying more for.

Premium ale is currently the most innovative category in drinks, and there is a clear consumer desire to seek out and try, new products, with over half of beer, wines and spirits shoppers saying they like to try new and different products.”

GIN

FUNKIN LAUNCHES ‘GINAISSANCE’ Funkin is expanding its range of one-litre cocktail mixers with the addition of new Funkin Bramble bringing this classic English cocktail to the on-trade in a quick and easy-to-use format.

Bramble was created by Dick Bradsell in the mid-1980s in Fred’s Club, Soho. Using 100% natural ingredients, Funkin Bramble Cocktail Mixer uses the Sicilian lemons and blackberries allowing bartenders to create quality, in-demand cocktails quickly and consistently. Gin remains a popular choice amongst consumers with the spirit’s share of cocktail serves growing 12% year on year.

Funkin Managing Director Andrew King says, “The ‘ginaissance’ continues in the UK as more and more consumers are interested in gin cocktails. The Bramble is the No. 1 gin cocktail so it’s only natural that Funkin provide its customers with a solution to make a consistently great-tasting drink.”

Funkin Bramble Cocktail Mixer is available in one-litre cartons within cases of six. Each carton has an ambient shelf life of up to 12 months unopened and 10 days in the refrigerator once opened.

DRAM APRIL 2017 7

BRAND NEWS RUM

WHISKY

PENNY BLUE RELEASES NEW VSOP AGED RUM

GLENMORANGIE PRIDE 1974 REVEALED

Berry Bros. & Rudd has released Penny Blue VSOP Rum. It is the first VSOP bottling from the Medine Distillery, Mauritius, as part of the Indian Ocean Rum Company, a joint venture between Berry Bros. & Rudd and the Medine Distillery. A Single Estate Rum, the VSOP now joins Penny Blue XO and Single Cask releases.

Maxime Sauzier, Marketing Manager at the Medine Distillery comments, “In adherence to the Penny Blue signature style, the VSOP is effortlessly smooth with orange peel notes on the palate. To preserve the heart of the rum it is non-chill filtered and natural in colour. Finished with a hand dipped wax seal of the Estate, we believe the VSOP is a true expression of its terroir.”

Fields, Morris & Verdin is the UK distributor for Penny Blue. For any wholesaler or trade enquiries contact roy.evans@fmv.co.uk.

VODKA

DISTELL PARTNERS STOCK SPIRITS

Distell has announced a new distribution partnership in the UK with Stock Spirits, which will take effect from 1 June 2017. Distell already has successful arrangements with Stock Spirits in two other important European markets Slovakia and Italy. It will result in a number of new brand arrivals to the Distell UK portfolio, including: Amundsen Expedition Vodka, Zoładkowa deLuxe crystal clear vodka, Zoładkowa Gorzka, Lubelska, Stock XO brandy and Limoncè – which is Italy’s number one Limoncello.

Commenting on the new partnership, Fraser Thornton, Managing Director at Distell Europe said, “The extension of our partnership with Stock to include UK distribution demonstrates their confidence in us as a business and our ability to support their brands and deliver growth in the future. Stock has an impressive range of brands which provides a strong complementary fit with our own portfolio. This allows us to widen our reach across categories and improves our ability to service the needs of the UK trade.”

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The most prestigious Highland single malt ever created by Glenmorangie has been revealed. Glenmorangie Pride 1974 is the Distillery’s oldest and rarest whisky. The company say it is the “the most prized expression yet, in the illustrious Glenmorangie Pride series.”

Glenmorangie Pride 1974 is the third limited-edition release in the Glenmorangie Pride collection, which showcases the Distillery’s most rare and treasured malts. Designed for connoisseurs, with just 503 crystal decanters available, Glenmorangie Pride 1974 exhibits a salty and spicy character, intensified with age as never before.

Glenmorangie Pride 1974 embodies the Distillery’s tradition of creativity and craftsmanship – values shared by the acclaimed piano maker Steinway & Sons. As part of a creative partnership to celebrate the whisky’s artistry, Steinway Artist Aaron Diehl has composed a piece of music which embodies the whisky’s rare beauty. Diehl found inspiration at the Distillery where Glenmorangie’s exceptional whisky has been crafted since 1843.

His composition echoes the creative spirit of Glenmorangie Pride 1974, drawing on its depth of character and its long maturation, nurtured by the Men of Tain. Diehl, a world-renowned pianist, has premiered his work alongside the whisky at New York Steinway Hall on March 23, 2017.

BOOST FOR LOCH LOMOND DISTILLERY

Loch Lomond distillery is raising awareness of its brands following the appointment of a public relations consultancy the Big Partnership. The company, which changed ownership in 2014, is the custodian of Inchmurrin, Loch Lomond 12, Loch Lomond 18 and Glen Scotia amongst other brands. It recently picked up the Best Newcomer trophy at the OranMor Whisky awards for Loch Lomond 18 year old.

Its new award winning expressions present bars with a range of single malts, blends and even a unique single grain that all come from the one distillery.

Loch Lomond uses unique pot stills and more classic pots to develop its range, Glen Scotia, from Campbeltown, has been distilling in the town since 1832. It is also award-winning picking up the accolade “Best Campbeltown Malt 2016” from Scottish Field. The brand is also planning new expressions later this year.

N E V ER FO L LOW Our distillery uses more than one type of still.

We’re not most.

W W W. L O C H L OMON D W H I S K I E S .C OM @Lochlomondmalts

/lochlomondwhiskies

PATIENCE ISN’T JUST A VIRTUE, IT’S AN INGREDIENT T I M E HON OU R ED

WWW.GLENSCOTIA.COM D I S T I L L I N G I N C A M P B E LTO W N SINCE 1832

@Glenscotiamalts

/Glenscotiawhisky

DRAM APRIL 2017 9

RATES SHAM EVERYONE IS TALKING ABOUT THE SHAMBLES THAT IS SCOTLAND’S RATING EVALUATION. THIS STORY IS SET TO RUN AND RUN. ANNABELLE LOVE REPORTS.

W

hen Finance Minister Derek Mackay announced his 12.5% cap on business rates for licensed premises in February, it is fair to say that many in the hospitality sector heaved a sigh of relief that the threat of major hikes and potential ruin had been staved off – at least in the short term.

But fast-forward eight weeks and the picture looks rather different now that the new valuations have been sent out, and councils are due to start collecting payments.

Firstly, it turns out that licensees will have to apply for the cap themselves in order to comply with EU rules. Secondly, if they are expected to pay at the new valuation rate until the cap has been sanctioned and applied, it will effectively leave many businesses facing exactly the kind of uncertainty the relief was supposed to alleviate.

A Scottish Government spokesman explained recently, “The business rates cap announced for hotels, pubs restaurants and cafes sectors must be an application based scheme to comply with European Union State Aid rules and to ensure eligibility for the relief.”

The fact that this was not clear initially has come as a shock to many. Coupled with the fact that instructions on how to apply for the cap vary from writing a letter to having to fill out a form, it has only added to the anxiety felt by members of the hospitality and licensed trade sectors.

Ryan James, Chairman of Glasgow Restaurant Association and owner of the city’s iconic Two Fat Ladies, does not mince his words on the matter.

He said, “There is a total crisis coming. It would appear that the left hand really doesn’t have a clue what the right is doing.

“This nonsense of having to apply for the 12.5% cap is not what Derek Mackay said when he Ryan James made his announcement. What will happen is that the wee guys who are running pubs and are too busy at the coal face to actually sit down and write the letters, are going to get absolutely hammered. The cap has just thrown a massive spanner in the works and the transition is going to be tortuous.

“The horrible thing about all of these mistakes is that they will never be in favour of the hospitality business, they will always be in favour of the coffers basically. This whole thing is a very cynical exercise.”

He added, “My concern is that the RAVs bear no relation to the figures I was given verbally, or the amounts quoted online. In my case, The Buttery has seen a rise of 159%, The City Restaurant has gone up 105% but what I am most upset and offended by is the fact that our original restaurant – Two Fat Ladies on Dumbarton Road – has seen a 400% increase from £4,480 to £19,800 – at a time when that area has actually dipped in sales by approximately 25%. That

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rise also takes it just over the Small Business Rates Relief threshold.

“Personally I am cancelling all of my Direct Debits and will only be re-instating them when I agree that the correct rating values for 2017/18 have been put in place. My advice to anyone is to look at what your previous rates were, add 12.5%, strike your Direct Debit and put a Standing Order in place, which means that money goes straight to the council each month but they can’t just take an amount.

It’s an absolute shambles.”

Ryan also hit out at the lack of information given out to councils who will be collecting the new valuations, and urges all licensees to start work on their appeals immediately, to avoid missing the September 30 deadline.

He said, “The financial services teams for each council really have been given no direction on how to implement the cap – the advice online is to write a letter applying for it, but Glasgow City Council is telling people they will need to complete a form instead.

“In terms of your appeal, get that process started right now because there is going to be a massive queue, but also make sure that whoever you take on is not working on a fee basis, but on a percentage of what they save you, because otherwise it could end up being much more expensive.”

Gary Thomson, of FullerThomson, owns seven bars and restaurants with business partner Gordon Fuller. He was one of many shocked to learn that licensees will, unless new guidance is issued in the interim, still be expected to pay full rates until they have applied for, and been granted, the 12.5% cap – rather than bills being adjusted automatically.

He said, “The knock-on effect from a cash flow point of view is quite onerous and it’s all very well saying that you can pay out and then you can maybe get it back, but for some companies that is simply not an option.

“We are lucky in that we run quite high volume sites and have a fair bit of cash flow, but I’m sure there are hundreds of businesses who were probably terrified at what was about to happen, then thought they’d had a lucky break and are now about to discover they haven’t.

“I imagine most people will have assumed, as I did, that there would be some sort of cap on their bill, but that is not the case. If you’re a small business, working to earn your rates, and suddenly they’ve gone up by 40 or 50%, that’s just ridiculous. It is disappointing from a Scottish Government perspective.“ Prior to the Tone Date (April 1, 2015) the assessors sent out rental questionnaires and turnover details to all premises, but this time round they had a very poor return rate – thought to be around just 10%. This means that they only had a limited amount of data from

MBLES

Gary Louttit

what is actually happening in the market in respect of rental levels can be appealed, I would strongly urge ratepayers not to sit back or and turnover to work with – which could have a hugely significant simply accept their new Rateable Value. bearing on the new valuations.

“I would also strongly suggest that ratepayers contact their rating Moira Walker, Head of Rating at commercial property consultants advisers now to discuss the implications of these increases and to Ryden, sees this as one of the key reasons why licensees should ensure that everything is in place at the earliest date to start the challenge the valuations – along with the ‘broad brush’ approach process of appeal.” which was used by the assessors this time round.

David Melhuish, Director of the Scottish Property Federation, She said, “The licensed and leisure industry seems to be taking the suggests that licensees should look into employing a rating expert to brunt of this present rating revaluation and there is every reason look at their current valuation – especially given they could be stuck to appeal the rateable value, there’s every reason to challenge with it until at least 2022. it because it doesn’t seem to bear any resemblance to what has David added, “The cap is welcome in so far as it goes but it is really actually happened in the market or the perceived value of the just a sticking plaster. We need to see fundamental reform of the properties themselves. I really would urge everyone who has that system and we also need a fundamental rethink of the methodology type of premises to put in a rates appeal, and then the onus is on the applied to licensed premises by the assessors in Scotland.” assessor to justify the level of value they have applied.”

Donald Macleod of Holdfast comments, “If what I am hearing is true She added, “The way the assessor has addressed their method of and that the Scottish Government is now saying that the business valuing licensed premises this time round has been a very broad brush cap rate is a retrospective relief based which will only be considered approach. They are applying 8.5% to all levels of turnover whereas on appeal after they have first paid up, then I am appalled and very before they would have categorised each premises depending on disappointed with the Scottish Government. location, what style of premises it was, and what market it was “That is clearly not on, that was not in keeping with the spirit of what appealing to. This time round it’s been such a broad brush approach we thought was the agreement. As an operator who spent a lot of time that it seems to be giving very and considerable effort through the high uplifts to the value. Has media, successfully highlighting the I WOULD URGE THE HOSPITALITY the market actually moved on by outrageous demands and huge, 400% in the last seven years? I discriminatory percentage rises the SECTOR TO SERIOUSLY CONSIDER don’t think anyone would stand up hospitality sector faced in their RV’s A COMPLETE BOYCOTT OF and say that.” this is totally unacceptable and, PAYMENT. But she is also concerned that unless the Scottish Government many people will not appeal immediately change their DONALD MACLEOD, HOLDFAST in time – because they do not questionable stance, issue proper understand the process properly. guidelines and inform local councils She explained, “My worry is that to automatically introduce the cap, many publicans will think that rather than insisting on a pay first their rates will only go up by 12.5% and not put an appeal in when appeal later policy then I would urge the hospitality sector to seriously they should do. consider a complete boycott of payment.

“The actual problem hasn’t gone away and the huge increase in “Play fair and we will pay our fair share. If not then we all suffer.”

Rateable Value still has to be addressed, so you really need to lodge a David Hart, Chief Financial Officer of Glasgow-based Redefine|BDL rating appeal after April 1, once you’ve received your valuation notice.”

Hotels (RBH), says hospitality businesses need to keep calm and Gary Louttit of Shepherd Chartered Surveyors agrees, “The focus on the job in hand whilst lobbying for change.

Revaluation has been, and continues to be, a hot topic both in the He added, “The hotel owners we work with will be directly, and licensed trade and in the political world on both sides of the border. significantly, impacted by changing business rates – just one of many “This is not the first Revaluation and will almost certainly not be the rising costs facing the hospitality industry. It’s not a cost that can be last, but it does seem to have been the most contentious, for a variety easily offset by directly-related price increases for the end customer, of reasons. Much of the ‘noise’ surrounding the Revaluation has been so we’re taking a pragmatic approach and continuing to focus on politically motivated, but the fact remains that the Revaluation affects generating healthy returns for our owners by looking at how we can every single ratepayer. Some ratepayers will see their bills fall, some transform every part of their hotel’s business so that any increases will see theirs stay roughly the same, whilst many others will face won’t hit them as hard.” increases – sometimes very substantial ones at that.

However this situation plays out over the next few weeks and “Whatever the circumstances – win, lose or draw – every landlord months, the advice from experts and old hands alike is clear: Get and every occupier has the right to appeal the Rateable Value of their your application for the cap off to the council, get working on your property before the end of September 2017. Rating can be complex, appeal – and think seriously about employing a rating expert to but given that the Rateable Value of a property is fundamental to the help you this time round. rates bill calculation, and that it is the only part of the calculation that It might turn out to be money very well spent.

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THE UK’S BEST-SELLING FRUIT CIDER BRAND • Kopparberg with Mixed Fruit is the best-selling packaged cider variant in the On Trade • Kopparberg with Strawberry & Lime is the second best-selling packaged cider variant in the On Trade • Kopparberg Pear is the best-selling single bottle pear cider in the On Trade

STOCK UP NOW CGA Packaged Cider Report, Total GB, Volume Sales, MAT to 03.12.16.

For more information about stocking Kopparberg cider, please e-mail info@kopparberg.co.uk 12

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WHICH AGE GROUPS ARE DRINKING CIDER?

Heineken uses around 30% of all the apples grown in the UK for its cider.

(Mintel)

71%

Highest Consumers 18-24 year-olds.

Lowest Consumers Over 55 year-olds.

38%

Thistly Cross Cider is based in Dunbar, East Lothian – officially Scotland’s sunniest region. Every autumn Thistly runs a ‘bucket for a bottle’ crowdfunding appeal – offering a bottle of cider or apple juice for every 7kg of good, local apples donated by the public.

The ciders are hand-pressed and use real fruit and flowers – including strawberries, root ginger and elderflower blossoms – as ingredients. Thistly matures its small batch Whisky Cask Cider in Glen Moray ex-distillery casks for at least six months, adding a complexity to its smooth flavour profile.

Just over half (53%) of adults drank cider in the last six months to October 2016 (Mintel) and, while overall penetration slipped slightly in the last year, the fact that there are growth areas within this market suggests that people are drinking a wider variety of ciders.

In Scotland, one in every nine pints drunk is cider.

That equals 94,000 pints a day – or a whopping 34 million pints a year.

53 Percent

Much of Glasgow’s Merchant City is believed to have been built on the site of an old monastery orchard and there were other orchards in the Gorbals, Govan and at Paisley Abbey.

Today Scotland is home to more than 200 apple varieties, including historic ones like White Melrose, Cambusnethan Pippin, Coul Blush and Bloody Ploughman.

SCOTTISH CONSUMERS (Mintel Cider Report 2017).

33% APPLE CIDER 7% CRAFT CIDER 5% LOW/NON-ALCOHOLIC CIDER 05

10

15

20

25

30

35

7.1%

Cider accounts for 7.1% of the total alcohol market in the UK and is worth £2.8 billion a year in the UK (Westons Cider Report 2016)

Captain Cook carried cider on his ships to treat his crew for scurvy and in the 19th century cider was advertised as a cure for gout and other ailments.

Farm workers’ wages historically included four pints of cider a day.

This month (April 2017) Magners launches Magners Dark Fruits – a refreshing fruit cider cut with blackcurrant and blackberry. An even fruiter alternative to the original, flavours include jammy berries and sharp blackcurrants. The new 4% ABV fruit cider will be available exclusively on draft in the on-trade in 500 outlets across Scotland.

3 JUNE WORLD CIDER

Kopparberg Pear is the best-selling single bottled pear cider in both On and Off Trade, as well as being the leading pear cider in the Off Trade with 34% share of the pear cider category (CGA Packaged Cider Report 2016 and IRI 2017).

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Almost a fifth (24%) of GB consumers (or 11.3million punters) order cider on nights out and while 42% say they are happy to drink both bottled and draught varieties, 79% of cider drinkers prefer to order a particular brand of the tipple (CGA Strategy).

Cider brands should do more to boost consumer awareness of the production process, and how it helps to create unique flavours, according to Emma Clifford, Senior Food and Drink Analyst at Mintel. She says, “Interest in authenticity can be further mined by brands by providing more information about the ingredients and processes used by their skilled cider makers.

Importantly, it needs to be spelled out how these factors contribute to products’ signature taste profile, highlighting the flavour as inimitable.”

58% of Scottish consumers agree that pubs should regularly rotate their selection of ondraught ciders (Mintel Cider Report 2017).

In 2021 Heineken expects the total UK cider category to be worth:

£3.6bn

The top three factors that are most important to Scottish cider consumers

20

NO ARTIFICIAL INGREDIENTS

40

HIGH-QUALITY INGREDIENTS

60

UNIQUE TASTE

80

0

(Mintel Cider Report 2017) 14

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£3.58

£1.05

The average price of a pint of cider in the on trade is £3.58, while the average price of a pint of cider in the off trade is £1.05 (Westons Cider Report 2016).

The Scottish market is still heavily reliant on mainstream apple brands such as Strongbow Original.

Mainstream apple commands the majority of the market with almost three in every five pints drunk from this segment (52% value share) (Heineken).

100

Consumers of all age groups rank Kopparberg number 1 for “Taste I love” (Kopparberg Brand Track Research 2016) Almost half (48%) of cider drinkers purchased Kopparberg last summer (Gusto Brand Tracking 2016).

Scottish cider is the only category where consumers drink roughly half pints and half bottles (compared with lager, which is 90% pints).

Cider adds 12.4% value to the Scottish beer and cider market every year, with 5.1% Year-onYear growth. The category is growing +4.6% Year-onYear in a stagnant market (Heineken).

Analysts have identified six different types of cider drinker including ‘savvy regulars’ (22% of cider drinkers) who hunt for deals and want their cider to be great value and easy to drink.

‘Engaged pioneers’ (12% of cider drinkers) like to learn about drinks and recommend them to pals. They want their tipple to be interesting and will hunt for authentic ciders made using traditional methods. Meanwhile ‘busy socialisers’ (7% of cider drinkers) are mostly female. They want to have fun nights out with their friends and want their cider to taste the same every time (Westons Cider Report 2016).

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DRAM AWARDS 2017

Remember you’ve got to be in it to win it... so get your customers and sales reps voting now!

GUIDE

Limited tickets available on a first come first serve basis.

Please call 0141 221 6965 to purchase yours.

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SOCIAL MEDIA AWARD

CASUAL DINING AWARD

Bright Signals one of Scotland’s foremost creative content agencies is on the look-out for pubs, bars, restaurants and hotels that excel in their use of social media. We’re looking for examples of great content, interaction and results. Do you know a venue that does it well, or do you think you are one?

If so enter now at scottishbarandpubawards.com

This year we are looking for a restaurant that also boasts a bar, that has created the perfect ambiance and food offering for casual dining, one of the biggest food trends of the moment.

Tasty, good value food, excellent customer service and a relaxed and inviting environment are all crucial. Do you think you know a venue that fits the bill? Why not nominate now.

ENTREPRENEUR OF THE YEAR

NEW BAR OF THE YEAR

AWARD FOR SUCCESS

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?

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 2016 – May 31 2017). 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 year. . Perhaps they have successfully continued a family company, or expanded, 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. s c o t t i s h b a r a n d p u b Aw a r d s . c o m .

Previous winners include: The Kingsmill Hotel in Inverness and The DRG Group.

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 and if necessary this will be followed up with a meeting with the judges. If you want to put a nomination in, do so now.

GET YOUR CUSTOMERS TO VOTE FOR YOU AT 16

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SOCIAL RESPONSIBILITY & COMMUNITY AWARD

COCKTAIL BAR OF THE YEAR

DOG FRIENDLY PUB OF THE YEAR

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.

Do you think you know the best cocktail bar in Scotland or do you think you ARE the best Cocktail Bar in Scotland? If so why not enter the Disaronno Cocktail Bar of the Year category? Judges will be looking for a bar with a good ambience and well-trained staff who have a strong customer focus, as well as, the ability of staff to put their own spin on a Disaronno Sour. Expertly made cocktails, a willingness to experiment and a good knowledge of spirits are essential. If you think you fit the bill or you know a bar that does, please enter now telling us why you think so. scottishbarandpubawards.com

The Scottish Bar & Pub Awards are hunting for a pub that provides a welcome for pet dogs. Do 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.

INDEPENDENT BAR OF THE YEAR

COUNTRY PUB OF THE YEAR

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 forwardthinking 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.

It’s never been more difficult to attract people to your pubs and it is even more difficult when customers have to drive to get there. That’s why this year we are looking to recognise the hard work that goes into making a country pub work by creating a category specifically for them. A welcoming atmosphere, great food, service and a good range of beers goes without saying. But do you know a country pub with an extra special something? If so enter it now.

WINE BY THE GLASS AWARD 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 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.

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CRAFT BEER BAR OF THE YEAR

THE PUB SPY AWARD

QUALITY AWARD

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 and 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 is always looking for the next innovation or new experience of beer enter it now.

Pub Spy returned to the Sunday Mail in November last year after a hiatus of some 40 years and now, for the first time, all the positively reviewed pubs will be put forward for an accolade at the 2017 Scottish Bar & Pub Awards.

The Pub Spy pubs will receive further mystery visits and customers will be encouraged to vote too at www.

Scottishbarandpubawards.com.

Pub Spy now looks for pubs that pays attention to all their customers.

Obviously good customer service is a must. To see if you are eligible check out the Sunday Mail.

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 BAR OF THE YEAR

RENOVATION OF THE YEAR

PUB OF THE YEAR

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?

There have been a host of excellent refurbishments over the past few years and this year for the first time the Scottish Bar & Pub Awards has included this category. Our the past 12 months business owners have invested heavily in their premises and employed excellent designers to oversee substantial and excellent renovations.

Do you know one or do you think you have done the best renovation in Scotland? If so enter now at www. scottishbarandpubawards.com

This year the Sunday Mail Pub of the Year Award will go to the ‘best of the best’ at the Scottish Bar and Pub Awards.

This means that all the winners from the individual pub and bar categories will go forward to be considered for the ultimate accolade Pub of the Year.

With the overall winner picking up the coveted Sunday Mail Pub of the Year mirror.

GET YOUR CUSTOMERS TO VOTE FOR YOU AT 18

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LIFETIME ACHIEVEMENT This honour is bestowed upon the person who during their career, have made a significant contribution to the licensed trade.

Previous winners include John Gilligan, David Urquhart, Billy Dunn, Bob Taylor, Lord MacFarlane, Angus Meldrum.

Maroulla Nicholas and Jonathan & Jeff Stewart.

15H AUGUST 2017 The Hilton Hotel (Glasgow) Tables of 10 £1200 inc VAT 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

SCOTTISHBARANDPUBAWARDS.COM DRAM APRIL 2017 19

LICENSEE INTERVIEW EUSEBI IS ONE OF THE MOST SUCCESSFUL RESTAURANTS IN GLASGOW’S WEST END. SUSAN YOUNG CAUGHT UP WITH THE OWNER.

O

ur interviewee this month is Giovanna Eusebi who owns the thriving Eusebi Deli and Restaurant in Glasgow’s West End. Now, I have a confession to make here – my mother is one of Eusebi’s biggest fans... from popping in for a glass of wine, to strolling down for breakfast, and to eyeing up the truffles and freshly baked breads...there is hardly a week that goes by that she is not extolling its virtues.

Of course, I too have eaten there on numerous occasions, and usually Giovanna has been there. In fact when I caught up with her on a sunny Monday morning, she told me that the recent Mother’s Day weekend had been so busy that she and Manager Michael had done about 50 hours each – so understandably she was in need of an espresso.

But how nice was it to sit outside, enjoying the sunshine and talking about her passion – which is food! It has been her life since she was born, having come from a family that has always celebrated great food. Giovanna tells me, “Food has been the very fabric of my life.”

Her family are from the Castleforte region of Italy and her grandparents were, “old fashioned peasant farmers.” She explains, “In these days there were no clocks and my grandparents planted their produce and harvested it according to the four seasons. For them it was all about sustainability. For instance they would raise a pig, kill it, salt it and use every bit of it. That was just the way it was.”

Her mother came to Scotland in 1959 after meeting her father who was on holiday in Italy. But over the course of her early years, her mother had lived in San Paulo and then in Lyon, France. In fact Giovanna’s aunts stayed there. Says Giovanna, “This means that I learned not just about Italian food, but about French food too.”

On her father’s side, her grandparents came to Scotland in 1910 and had owned an ice-cream shop in Partick called the Rendevous Cafe but Giovanna’s dad took his own route and opened a fruit and Italian grocery shop in the East End of Glasgow at Shettleston. Says Giovanna, “My dad lived across the road from the shop, which was a single-end, but even then my family were a bit different. For instance despite the fact we lived in suburbia my dad kept chickens! When we used to go for day trips we would go to Lanark and my mum and gran were always leaping out to pick dandelions and turnip tops for us to eat, and my mum used to prepare lunch boxes for us to take to school which had such exotic items as pasta. I used to long for a straightforward ham sandwich because we used to get teased at school!

“Meanwhile Eusebi Deli sold things like exotic peppers and mushrooms, Marzano tomatoes and olive oils – they were definitely not normal fare at the time! As the business grew my mum realised that there was an opportunity when it came to preparing food for people – it was at the time people were cooking less. She would cook Italian pasta meals for them to take home. It was early day ‘convenience food’ but it was good food, driven by the seasons.”

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EUSEBI:

A BUSINESS MADE WITH

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She continues, “They had learned this from my grand parents who because they came from farming stock always looked forward to the changing seasons. For them everything revolved around the land. There was a Bean Festival, a Chestnut Festival, in the summer it was tomatoes and grapes and fiestas outside. I wanted to do that here. When we change our menu in the Spring, I give my customers a wee taster plate of broad beans and some Pecorino Romano, a hard, salty Italian cheese which is the first cheese of the Spring. It’s our wee welcome to the season.”

Before going to work with her dad 15 years ago, Giovanna went to University, at first in Edinburgh, but she finished her university education at Strathclyde University where she did Marketing and Languages. She then spent 10 years working with British Airways and travelled all over the world. She says, “I supposed I have stored away all the memories of these places but I also learned about service, and that ethos has never left me.”

When Giovanna went to work with her father at Eusebi’s in Shettleston, she flourished.

Says Giovanna, “My father was a great man. I worked with him every day and he and the rest of family were my mentors. He was a beautiful cook, and very, very supportive of us all. I have two brothers – Eddie, my partner in the business, and another brother Enrico. My dad used to say how lucky he was to have such a lovely family. There has always been a lot of love around me, and my life has been defined by love, not money.”

She continues, “I’m creative, emotional and passionate. Food for me is symbolic and it reminds me of emotional times in my life. For instance, my dad used to make a great, but simple sugo, and I used to freeze it. After he died, really unexpectedly, I still had some of the sugo he had cooked but when I used it I knew it would be the last time I every tasted something he had cooked. It was bittersweet.”

Her father died, 10 years ago, about the same time they got the Park Road premises that now houses Eusebi, but it took the family until 2015 to open. Says Giovanna, “It just wasn’t meant to be for a while – we had to get planning, the recession hit, and I wasn’t in a good place to start something new. But when we did get to it, I knew that I wanted a place that took our customers away from touristy Italy because I wanted to show people how diverse Italian food was – from the North to the South, from the mountains to the pastures. Everything changes and I want that to be reflected in the 22

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menu.”

She continues, “Before we opened, I sent my chefs to Rome so that they would get a benchmark of Italian flavour, and in fact they will go back to Italy in May to continue their journey. We are all on a journey, I take training very seriously. I want excellence. I do have 40 staff, and I am hands on, but I do delegate. Everything that you see at the deli counter has been developed and approved. As far as I am concerned the devil is in the detail. We have a great time, and team work certainly makes the dream work!”

When it comes to the food that Eusebi sells Giovanna is very particular and imports much of it from Italy herself - from the Olive oil to the Calabrian tomatoes. She says, “I am all about authenticity.

The providence of food is very important. However, my dad taught me that it is just as important how you make people feel. He knew the names of his customers, their birthdays, their stories. Every customer is on a journey and really it’s all about how your last customer feels, when they leave.

“We may be casual dining but I don’t believe in casual service.

I’ll even send someone home if their shirt isn’t ironed.

We do intensive training, and all my staff should be able to tell you everything about the food they are serving. I’m also still learning. In fact last year I went to Lausanne on a HIT (Hospitality Industry Trust) Scholarship. It was life changing. Knowing that this was the very best school in Europe, and knowing that our teachers were masters of excellence, made a huge impression. You can feed off their energy and that made me want to up my game. I’ve always liked to punch above my weight and this course reinforced it. I would recommend it to anyone.”

She concludes, “This is not really ‘my shop’. It is a business that has been made out of love, hard work and sacrifice. In fact the pictures in Eusebi tell the story – they are authentic photographs of my family. And I appreciate them every day. My mother is amazing, and my brothers are too. That’s not to say that we don’t argue, we do, but we all want the very best for each other. I also want the very best for my staff – I want to teach them, I want them to grow.

When someone comes for an interview and says that they one day want to have their own place, I know they will fit in at Eusebi! I am a sharer and I don’t mind sharing what we have. Because no one can copy my passion or the shop’s DNA.” She is certainly right there!

SMOKIN’ FOX 6-8 Waterloo St, Glasgow G2 6DA

DESIGN FOCUS:

BY MAIRI CL ARK

D

espite its location near Glasgow’s Central Station – now seemingly known as Glasgow’s financial district - Signature Pubs’ new opening in the city has the benefit of floor-toceiling windows at its front which makes the entry to the pub that was The Hope very pleasant on a dreary wet Glasgow day.

Signature bought the pub last year, from The Thistle Pub Co. The pub group ran it for a few months before closing for a refurbishment and rebrand. Now re-christened as the Smokin’ Fox, it has the ambience of a ‘gentleman’s club’, with leather Chesterfield-inspired furniture mixed with burnished copper and steel wrapped mirrors, a nice distraction from the contradicting spring weather.

The bar dominates three-quarters of the venue, but is placed centrally, and is encased in copper with brass sash decoration. A cuff of black, studded leather rims the dark wood bar top, which is also edged with an ornate carved panel.

To the front of the pub, there are three windows that bathe the front part in light – two on the left of the door and one on the left.

They are partnered with ornate, crocheted white lampshades. The use of two huge shades and a smaller one – as well as the colour ensures that they don’t overpower the room. The lighting appears to be very important to the design of the Smokin’ Fox. Aside from the crochet work, there are two chandeliers that appears to be made from copper piping, three strips of wired ship lamps also hang over the bar – a touch that is replicated throughout the bar and dining room.

Signature Pubs has used the existing layout of The Hope to make, what was an industrial, anonymous space, into a comfortable bar cum ‘scullery’. Scullery obviously refers to the open kitchen located at the back of the pub, but the use of sand-worn wood for the tables mixed with an array of ecletic dining chairs, makes it feel like someone’s kitchen.

However where The Hope had tried to conjoin the three supporting pillars with a table top, Signature has embraced the pillars and

created three individual booth-style tables for customers. This area is marked out – a pleasant overhang from The Hope days – with colourful floor tiles. Butterscotch coloured, studded leather Chesterfield-inspired bucket bar stools are huddled round each table – a stark contrast to The Hope’s original steel barstools.

Opposite the pillars - where there were three stand-alone tables - two comfortable, leather covered booths have been created.

Areas by the window to the right of these booths have been reworked with two Chesterfield-inspired sofas backing onto the windows. The sofas are covered predominantly in a the same butterscotch leather, but the seating area is covered in tweed, making a nice contrast. Two wing-tipped Chesterfield chairs and moss-green pouffes circle two small, circular, silver topped tables.

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length silver-grey drapes.

At the side of the bar, there is a posing table which seat six, matched with six butterscotch backed stools. Meanwhile a panel of 15 burnished steelrimmed mirror tiles bounce the light into the centre of the room.

Another use of mirrors has been adopted behind the gantry.

Brickwork mirror tiles line the wall behind the stainless steel shelving that houses the glasses and bottles.

There are no optics in The Smokin’ Fox, so the sparkling bottles bounce off the mirrors.

The juxtaposition of the clean, sleek lines of the steel works with the muted blue of the supporting pillars that make up the back wall of the gantry. All six supporting pillars in the main bar are crowned with gold cornicing.

A mini-sweeping staircase takes you to what is obviously their much-publicised ‘The Den’.

Matched with a curtain in the same fabric as the windows, it’s obvious that this is intended to be a private function room.

A posing picnic style table is placed at the top of the stair, which leads into the biggest space in the Smokin’ Fox. Signature’s use of booths is apparent here too. What were originally stand-alone tables at the top of the stair have been transformed into a cosy booth that would sit around 8/10 people. Another copper-framed 24

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mirror is used to bounce the light which comes from an unlikely source of a skylight and also a strip of the ship lighting that is used above the bar. The ceiling in The Smokin’ Fox is something to behold. A huge skylight bathes the raised dining area in light during the day, while at night, lighting bouncing off angled mirrors highlights the Botticelli-esque frescos that frame the skylight. The walls around the tables that were bare before, now hang with pop-art inspired by Lichtenstein and Warhol but showing images such as a pig, a fox and a stag beetle.

This area has a scattering of small square silver covered tables, with a mixture of metal framed dining chairs and leather-clad dining chairs in beige and the ubiquitous butterscotch leather. Two fourseater wooden tables flank the division between this and a raised section that comprises of an L-shaped banquette. Covered in toffee coloured leather – but this time paired with dark leather bar back dining chairs – this area is matched with two-seater tables covered in matte silver covering.

The Smokin’ Fox has a unique quirk about it. Oddities such as knickknacks on the top shelf of the gantry such as a (fake) bonsai, a dancing bear model and a plaster fox model mean that every time

Central Scotland’s premier supplier of fresh fish and poultry Proud to supply Smokin’ Fox. Wishing the team all the best for the future.

you go you’ll notice something different. The ubiquitous pineapple – the symbol of hospitality – also makes an appearance. However, the stand-alone quirky touch has to be the mirrors in the ladies toilets. In keeping with the self-styled, bon vivant character of the Smokin’ Fox, they are styled on a pocket-watch. The Smokin’ Fox certainly knows how to burrow in to the detail and hope doesn’t need to come into its success.

184 - 200 Howard Street Glasgow G1 4HW T: 0141 552 4368 F: 0141 552 4731 E: fish@bernardcorrigan.com

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MACSORLEY’S 42 Jamaica St, Glasgow, G1 4QG

DESIGN FOCUS

M

acSorley’s on the corner of Glasgow’s Jamaica St near the River Clyde has been a legendary music venue in the city for decades. Sadly the much-loved pub had previously fallen into disrepair but now its thriving once again thanks to an investment by Punch and Mickey Mullan, the new publican at its helm.

A £250K makeover has given MacSorley’s a new, modern look but the original layout, bar and many original features remain. The concept for the redesign has been spearheaded by Iain Thomson and Alasdair Lindsay of Punch, the pubco which has owned the pub for many years. Iain Thomson told DRAM, “The idea was to drive the fact that there is now live music seven days a week, so myself and Alasdair wanted plenty of references, like The Jam lyrics on the walls and all the band posters.”

He added, “We wanted to keep all original features that customers love about MacSorley’s but make it look more modern and commercial. We’ve known the pub for years and known where it could sit in the market. It really was a personal project for us.

We’re really happy to get it back to its former glory and to be working with Mickey Mullan. We think this to be a success for years to come.”

MacSorley’s officially opened January 24th after a five-week refurbishment. Mickey Mullan took over the pub last November and ran it for about six weeks prior to Iain and Alasdair’s vision for MacSorley’s being made into a reality by builders JD Thompsons and Glasgow design company Millsons Associates. Iain adds that a large chunk of the investment was spent laying the foundations to get MacSorley’s back to a fully-functioning bar, such as adding a new music stage and new flooring on both the ground floor and mezzanine section.

The space feels more bright and colourful thanks to an inviting colour scheme of varying shades of blue and turquoise which contrasts nicely with the original dark wood panelling on the walls and central horseshoe bar. The building’s cornicing, once cream, has been painted dark blue to highlight the original gold ceiling.

BY L AURA SMITH

While the original art deco chandeliers remain, new industrial style lighting has been installed throughout the pub, including oversized hanging silver metal light shades along the windows and unusual light features made from metal pipes and pressure gauges.

Throughout the venue, quirky and colourful upholstery is used on the booths and chairs in a vibrant and mismatched mix of orange, mustard, pink, eggshell blue, cream and burgundy. New cherry oak flooring has been put down in a herringbone pattern. Light concrete flagstones hug the floorspace around the bar. A raised seated area right of the main door has been kept and given a softer look with black and light brown carpeting in an alternating diagonal stripe design. There’s a mix of different stools used here and three long booths in more bright upholstery, including a fun design that features The Beatles on a mustard background on the far right booth.

The tables and chairs throughout the venue are mismatched, with four tables placed across the stage and in the space in front of it when there’s no live music playing to increase seated capacity during the day. The corner section on the far side off the bar under the mezzanine has new booth seating and soft lighting, which has made the area more attractive to customers who used to avoid it, says Mickey.

MacSorley’s Grade II listed horseshoe bar has remained largely unchanged. However a row of beer and ale taps custom designed for MacSorley’s by Molson Coors give it a more contemporary feel. The tall, black, cylinder shaped taps have a stylised white gramophone embossed on the bottom which is used on all the MacSorley’s branding, including the menus and exterior signage.

The taps themselves serve a range of Scottish craft beer including Innis & Gunn, Brew Dog and WEST as well as several Scottish ales. A new beer fridge has also been installed, crammed full of craft beer offerings.

Long rectangular blackboards placed at the top of the gantry just below the mezzanine shout about MacSorley’s new and improved DRAM APRIL 2017 27

food and drinks offerings, including its range of 40 gins and “the largest nachos in Glasgow”. Below these blackboards is a new drinks shelf lined with whiskies that is lit from below to create an eye-catching feature.

Ringing true to its long history as a top gig venue, music also lies at the heart of the MacSorley’s redesign. A new slightly raised stage has been added left of the entrance opposite the bar, with huge speakers placed on either side. A column between the stage and bar has been plastered with black and white band and film posters created by local designer Social Recluse. These gig posters for bands like Blondie, The Beatles and Primal Scream which are also plastered across the walls on a staircase leading to the downstairs toilets, and there’s The Jam song lyrics running along the ceiling. These posters have beeb designed specifically for MacSorley’s and have nods to Glasgow, such as the Joy Division poster based on their original one for when they played at Glasgow Apollo. The toilets have been ripped out and refurbished with new tiles and paintwork in a fresh palette of white and light blue.

Back in the main bar, a large black and white, cinema-style light box created by CSI Signage mounted on the far wall reads “Welcome to MacSorley’s: Home of live music” and lists the upcoming DJs and bands. Artwork on the back above the stairs that lead up to the mezzanine seated section continue the theme: three colourful posters by Social Recluse depict guitars used by music legends during iconic Glasgow gigs, such as Johnny Marr of the Smiths’ Gibson ES-335 which he played at Glasgow Barrowlands.

But the most breathtaking and memorable design feature remains upstairs on the mezzanine. Former MacSorley’s employee/ artist Chelsea Frew hand-painted a gorgeous black and white cityscape of Glasgow which stretches across the corner wall of the mezzanine while she worked for the pub. She was invited back by Punch during the redesign to touch up her artwork and to highlight other iconic Glasgow music venues dotted across the including the SSE Hydro and Glasgow Barrowlands. Owner 28

DRAM APRIL 2017

Mickey Mullan told DRAM, “It took Chelsea two days to top up this fantastic piece of artwork. Tourists and regulars absolutely love it. It’s like our Mona Lisa.”

Three sections of booth seating in various sizes have been installed in the mezzanine to accommodate larger groups and there’s a row of stools lined along one end to give customers up here a good view of the stage. There’s also a camera here that relays recordings of the live music to TVs in the mezzanine so that those sitting in the booths won’t miss out.

Many original features like the bar and fireplace have been kept and lovingly restored where necessary. This threw up some exciting discoveries for the team at Punch, such as the original brass window frames on the buildings exterior. Iain adds, “We thought the framework on MacSorley’s decorative windows were black or dark wood but after they were given a proper clean and stripped back we uncovered these beautiful brass frames hidden away by decades of pollution. It was a brilliant find!” Chelsea Frew has also repeated sections of her Glasgow cityscape to the exterior, which has been given a slick new black and white look.

Mickey Mullan is thrilled with the redesign, which he says has been a huge hit with MacSorley’s regulars. He adds, “I couldn’t be more pleased. It is very modern but hasn’t stolen the original character of the pub.

“We said from the very start we are not going to pull any punches with what we’re doing here - we want to win awards! MacSorley’s is one of these places that has built up such a name for itself as doing live music but less people might think of it as a place to come in for food and drinks, we want to change that image.

That said, we’re now doing music seven nights a week that is going down really well. As pubs go, MacSorley’s is ‘The Barrowlands’ of Glasgow gig venues (bands like Glasvegas and KT Tunstall all started here) and we want that legacy to continue.”

DRAM APRIL 2017 29

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THE SWAN INN 23 Polnoon St, Eaglesham, Glasgow G76 0BH

DESIGN FOCUS

T

he Swan Inn in Eaglesham is under new management and it has been given a revamp since being taken over by Gary Smith in February. The traditional, Polnoon Street pub, which has graced the village since 1832, is now being run by Lauren Mooney and helping her on a consultancy basis is Marco Sarao, who has a long pedigree in the trade and has responsible resurrecting a few failing restaurants in his time.

The pub is now much fresher looking and the restaurant has been transformed into a contemporary dining room. The changes have gone down well with the locals. Marco told DRAM, “The pub hadn’t really changed in 30 years, but we haven’t just revamped the pub we have changed the menu too. Now we are offering, not just bar food, but quality meals. Whether you are look for sandwich and soup or scallops and halibut, you will find it on our menu. We have a daily specials menu and a Market menu, which changes every two weeks, and comes with a complimentary bottle of wine, as well as a Gourmet Menu which on the last Thursday and every month and sees four dishes, paired with four different wines.”

However it is not just the menu that has been changed. The pub too is looking the part. It has been totally re-carpeted with a tartan beige, brown and cream check, all the seating has been re-upholstered, new chairs and bar stools have been added, the old partitions have been taken down, and the fire area has been improved. The stained glass remains, and shortly it will be back-lit. New lighting has been added throughout and the floor has been cleaned to within an inch of its life.

Says Marco, “Gary didn’t want to change the feel of the pub, but it

BY SUSAN YOUNG

really needed updating and refreshing. We cleaned the floor and then had to oxidise it.”

The back bar too has been reformatted – whereas previously it only have five spirits on optic there is now a wide range of whiskies, gins and other spirits on offer, not to mention craft beers. Locals have also noticed that the quality of the draught beer has improved immeasurably. Marco comments, “Locals had been complaining about the quality of the beer, so one of the first things we did was re-do the cellar. We put in a heat dump and thermal lines. We also restructured the bar. There had been no refrigeration behind the bar and no glass washers either. It really was delapitated. We’ve also now got a vast array of spirits including Brockman’s which is very popular here. ” Once the cellar had been sorted the pair then tackled the kitchen and the restaurant. The kitchen has a complete make-over and now it has all the mod-cons for its three chefs while the restaurant is much more inviting. Before there had been bench seating and very little space for diners. Says Marco, “It was like someone’s back living room, complete with net curtains.”

Now the restaurant appears much more spacious with bigger tables, new chairs and the same carpet that graces the pub has been carried through. The walls are now a light cream, while a wine display takes pride of place. There are still patio doors leading out to the garden, and in time they are considering extending out to a conservatory. Next on the agenda thou’ are the toilets. Says Marco, “It is a work in progress.”

DRAM APRIL 2017 31

As to the future, if the number of times the phone rang when we were talking is any indication, it is looking very positive. Says Gary, “I was familiar with the pub, and it was a busy pub in the past and already it appears to have got it’s mojo back. Now we are concentrating on the quality of the food, and offering good, friendly service, and already we have seen our food sales almost double. It’s certainly encouraging.”

While Marco adds, “I have worked in various venues from Da Luciano’s and The Grapevine in Bothwell and even opened Bar Milano in Newton Mearns, so I know how this area works, and already some of my past customers are coming and they good news is they are already coming back.”

The new look Swan has also been well received by the community.

Says Lauren, “The support we have had has been great. People have been supplying us with fresh eggs, fish and such like. They know it The Swan hasn’t worked in the past, and the last thing they want is The Swan to close.”

He concludes, “I know what people like and if you can crack the Mearns you can crack anywhere.”

The Swan Inn is now no ugly duckling, and with cocktails on the menu, maybe it won’t be too long before it has a brother or sister?

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DRAM APRIL 2017 33

SUE SAYS I

t seems like I am now famous for championing dogs - in pubs, hotels - you name it – if you could just see the volume of press releases that I now get. There is a new dog hotel in Linlithgow called the Dogchester, while beer companies are bring out beers for dogs. BeerHawk have the attractively named Bottom Sniffer, a 0% ABV speciality beer for dogs from Woof & Brew, while I understand Snuffle Dog Beer is going down a storm too. I can’t wait to start judging Dog Pub of the Year... or at least my canine companions can’t!

The recent Scottish Tourism Alliance Conference was a bit of an eyeopener for me. Not least because I, and the other delegates, discovered that in America some hotels are now rating their customers, in the same way that Uber get drivers to give feedback on theirs. I think this could get interesting. Time and time again I hear the licensed trade say that people complained only in order to get something off their bill. This could put an end to that. Apparently some hotels in the States are also offering incentives to encourage good behaviour. I bet right now you are all thinking of customers that fit both scenarios!

So the Prime Minister Theresa May has triggered Article 50, and our First Minister is planning a new Referendum. As one publican said to me “We were facing two years of uncertainty, and now we are facing two years of increased uncertainty! More reason for us all to go to the pub more often! But seriously, nobody knows what is ahead, we are all sailing in unchartered waters and anyone that tells you different must be gazing into their very own crystal ball.

The rating issue, we cover fully in Annabelle Love’s piece on pages 10 and 11, really it is a scandal. The fact that all this energy now has to be utilised to fight these unfair valuations, when in fact the trade needs to focus on their businesses and building them. The Scottish Government claims to support Entrepreneurs – let’s see it. And let’s have some transparency when it comes to how the assessors have come to their conclusions.

Donald MacLeod of The Garage fame has just purchased, at auction, the original Trainspotting Bar and sofa. Mind you he needed a seat after buying two of its iconic panels too, as there was a bit of bidding war. Donald told me “There was a publican in the North East bidding too, which really pushed the price up. The good news is that folk are already calling me trying to rent the bar, but I’ll be putting it to good use in The Garage during Freshers Week and for special occasions.” The mind boggles!

People ask me what I love most about this business and I always tell them the same thing...the people. Interviewing people who are passionate about what they do always is invigorating. This month was no different. Our licensee interviewee Giovanna Eusebi was a real pleasure to talk to. She is passionate about her business and about people. I also caught up with Calum Ross, the new GM at the Hilton Glasgow, for our new magazine Hotel Scotland. He too is a dynamo and focussed on excellence. He brings a wealth of experience to his

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I wouldn’t mind having Neil Morrison as a boss... he runs a staff incentive every year which sees workmates choosing the most deserved employees of the year. This year they were Eilidh Daroch from the Lochside and Rebecca Armstrong from Macgochans who were chosen. They won a trip to Miami. The only downside was boss Neil Morrison travelled with them… (only joking). A great time was had by all. @dramscotland

/dram.scotland

new role. Of course there were a few catch up meetings too with Steve Graham of Manorview – I don’t know where he gets his energy.

He has no sooner finished one project than his company is onto the next! The same goes for Billy Lowe – it’s been a long time since I have heard him so enthusiastic about the trade. It was also good to meet up with Hans Rissman and his wife Lydia. Congratulations to the two of them on their new hotel The Strathaven in Strathaven. I look forward to seeing its progress.

Iain Pert of PG Taverns has written to Lasse Burmester at the Mergers at Competition and Markets Authority backing Star Pubs & Bars acquisition of 1900 Punch Pubs. He believes it is great news for the industry, Punch licensees and pub goers. Iain, who currently leases a number of pubs from Star Pubs & Bars says in his letter, “We have a strong working relationship with Star and have seen real improvements over recent years to the range of business support they offer. Many of us have worked closely with Star on major investments which have transformed pubs that had seen better days into vibrant community hubs bringing in more customers and helping us grow our businesses together.” It’s good to get another side of the story with both the Scottish Licensed Trade Association and CAMRA looking on the deal negatively. See his full letter online at www.dramscotland.co.uk You have heard the story about how Victor Kiam, the man who said he liked Remington razors so much that he bought the company, well how about the former Belhaven employees Frank Cogan and Martin Mackay, of Bozzco Inns, who like their former boss Jim Young so much that they bought a pub that was named after him… the former JD Wetherspoon pub in Bathgate called The James Young! However a name change I understand is imminent, so no bust of the bold Jim behind the bar. I understand names in the frame include The Stuart Ross and The Bill Hughes. Frank assures me he is only joking!

Good luck to father and daughter team Stephen and Ally Gilmour who have set up a new drinks wholesale company called Triana Drinks. They already have Spanish beer Cruzcampo, Larios gin, Licor 43 liqueur, the Faustino range of Rioja wines and quite a few other brands too. Ally, who has a business management degree is only 21, but has been working in bars since she was 16… and she is the person driving the business. She certainly has got plenty of energy.

And finally my brother owns a advertising and marketing magazine called The Drum... (I know, I know).

Anyway, during Ad Week in London recently they took over a bar and ran it as The Drum Arms. Unsurprisingly he took to it like a duck to water!

Gordon Young

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ROUND UP

B

est Bar None Scotland has awarded Campus in Glasgow its top accolade - Best licenced trade premises in Scotland - when it comes to promoting a safe day and night time economy. The awards, which aim to raise standards and duty of care, are now in their sixth years and eleven venues across Scotland received awards as being amongst the best premises in the country for their initiatives.

Forty seven finalists took part in the annual national awards across ten award categories with venues represented in Glasgow, Edinburgh, Aberdeen, Inverness, West Lothian, East Renfrewshire, Falkirk, Airdrie and Coatbridge, Fife, Renfrewshire and the Scottish Borders.

This year’s awards also saw finalists for the first time from schemes in East Renfrewshire, East Lothian and Elgin.

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: news@mediaworldltd.com w: dramscotland.co.uk Editor Susan Young • Chairman Noel Young • Editorial Annabelle Love, Mairi Clark Advertising Lucy McGovern, Sylvia Forsyth • New Business Lisa Clifford • 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.

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RATING REVALUATION Saving money on your business rates

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SHEPHERD CHARTERED SURVEYORS at rating@shepherd.co.uk Ratepayers can call Gary Louttit, Head of the Hospitality and Leisure Department at Shepherd Chartered Surveyors, for advice on 0141 331 2807.

Shepherd has a comprehensive network of 34 offices throughout Scotland offering licensees expert local advice.