DRAM Issue 331

DRAM

331

DRINKS RETAILING AND MARKETING

DRAM MAGAZINE ISSN 1470-241X

@dramscotland

/dram.scotland

incorporating the DRAM AWARDS 2018

CALEDONIA INNS

GUIDE 2018 AWARD CATEGORIES

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NIC WOOD

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GIN SPECIAL

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DRAM DRINKS RETAILING AND MARKETING

WELCOME This month we launch our 2018 awards we will have a couple of new categories to add next issue, but if you want to enter, our website we will be live from next week. Vote or enter at www.scottishbarandpubawards. com I caught up with Nic Wood a few weeks ago to find out more about his recent acquisiton of Speratus, and his plans for the future.

See what he has to say on page 22.

Falkirk was also on the agenda with Iain Pert and his family opening the first Jolly Gin & Craft bar. See page 25.

I caught up with one of the longest serving landladies in Scotland - Margaret Wallace.

She is a character, and I very much enjoyed meeting her.

I missed the Oran Mor Whisky Awards but you can see all the photos in roundup.

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

CONTENTS April

2018

FEATURES

10 17 22 25

7 /dram.scotland

Some interesting facts and some great brands.

SCOTTISH BAR AND PUB AWARDS 2018 All the categories and sponsors.

NOT A DULL MOMENT AT SIGNATURE Susan Young interviews Nic Wood.

DESIGN FEATURES:

Jolly Gin & Craft and Gather by Zique.

REGULARS

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@dramscotland

GIN FOCUS

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NEWS

All the news from around the trade.

BRAND NEWS

The latest brand news.

SUE SAYS

Find out what the Editor has to say this.

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ALAIN ROUX AND MICHEL ROUX OBE TO OPEN IN THE BALMORAL Alain Roux, Chef Patron of The Waterside Inn, Bray-onThames, and his father, Michel Roux, O.B.E., legendary chef and restaurateur, are set to launch a new restaurant in Edinburgh at Rocco Forte owned Balmoral Hotel next month.

The £3 million renovation project started at the beginning of 2018. Once opened it will boast 210 covers across the restaurant and bar and the food on offer at the new restaurant will include classic French dishes inspired by the finest Scottish ingredients. Alain will take up the position of Signature Chef at the new brasserie and bar that will replace Hadrian’s Brasserie and The Balmoral Bar. He currently retains three Michelin stars at The Waterside Inn, the only restaurant in the world outside France to have upheld this accolade for more than thirty years.

Commenting on the new partnership, Michel Roux added, “The new brasserie marks a unique alliance between the Roux and Forte families. As leaders in our fields, our families are committed to excellence, impeccable service and promoting the next generation with my son, Alain leading the restaurant.

We are thrilled to be opening in Edinburgh, the epicentre of Scottish culture and a thoroughly modern city. We are fascinated with its proud past and delighted to be part of its vibrant future as we join forces with the award-winning and iconic Balmoral. It is a formidable synergy, an exciting new venture and we can’t wait to welcome our first customers.”

KITCHEN AWARDS FIRST SCHOLARSHIP Queen Margaret University (QMU) students Noah Erhun from the USA and Sanna Dahllöf from Sweden, have become the first two University Excellence Award winners, as part of a new annual scholarship funded by Kitchin Group to help boost career prospects for students. The two MSc Gastronomy students, will now receive financial support to carry out independent research into sustainable food and the use of social media in the food industry.

Over the next three years, Kitchin Group’s Annual Award for Excellence will also offer QMU’s international hospitality, tourism, and events management students the chance to apply for the scholarship to help support their studies.

Ron Kitchin, chairman of Kitchin Group, said, “As a business we’re passionate about fostering talent and supporting young people who are interested in a career in the industry.”

Kirky Puffer re-opens after £1.76m revamp The Kirky Puffer, in Kirkintilloch, has reopened after a £1.76 million refurb,The JD Wetherspoons pub, on the site of the former Kirkintilloch Police Station, closed at the beginning of November 2017 for the work, which is the biggest investment

by Wetherspoons in the premises since it first opened in January 2003.

The work included the demolition of the neighbouring property, to allow the company to extend the existing pub, creating a cooled beer store, kitchen and larger customer area. The

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company also improved staffroom, changing and toilet facilities, as well as increased toilet facilities to existing male and female customer toilets on the first floor. A beer garden has been added too.

Manager John McKenna, who has joined from The Captain James Lang in Dumbarton, said, “Wetherspoon has spent more than £1.7 million on the pub, creating more jobs for local people and providing further investment into the town. We look forward to welcoming customers back.”

NEWS IVY DELAYS GLASGOW BRASSERIE

Tom Kitchen, left, with Sanna Dallhöf and Noah Erhun

MARR GETS APPROVAL FOR SPEAKEASY City Centre Pubs, owned by Jimmy and Karen Marr, have won approval from Dundee Licensing Board to open a ‘speakeasy’ style nightclub under 172 at the Caird, which he recently bought from Cosmo Molinare.

‘Capones Under The Caird’ is being modelled on a similar club in London called Bart’s.

The 1920’s style club, which will be used as an overspill from the 172 during the day, will be targeted at over 25s in the evening and will offer hot food, cocktails as well non-alcoholic options.

HAVE YOU HEARD? Andrew Lawrence has now officially joined Molson Coors as Sales & Operations Director – Scotland. He replaces Hugo Mills who has now joined Sky as Director of Partnerships. Meanwhile Stephen Watt is joining Heineken next month. He replaces John Gemmell as Trading Director for the North Region. Stephen joins from Whyte & Mackay where he was UK Sales Director, Off Trade RTM & Ireland.

Owners of The Ivy have put back the opening of their planned Glasgow brasserie. The group, who had been granted planning permission by Glasgow City Council to transform the Nationwide Building Society at 106 Buchanan ST, Glasgow, G1 2NB, will now not open until next year. In a statement the company said, “As of December 2017, The Ivy Collection has been granted planning permission for a space on 106 Buchanan ST, Glasgow, G1 2NB, to open a brasserie in early 2019. The restaurant will feature an allday dining menu and will be open 7 days a week.” A spokesperson confirmed that the opening, originally planned for this Spring, “our opening has been rescheduled as January 2019.”

The Ivy Collection opened its first Scottish venue at Edinburgh’s St Andrews Square last year.

SCOTTISH BORDERS PREMISES PROVE TO BE BEST BAR NONE A record number of pubs, clubs, restaurants and hotels have picked up Best Bar None Scotland awards in the Scottish Borders awards. The Queens Head and Waggon Inn in Kelso won Gold for the second year in a row, and ran for a national award this year (ceremony on 29 March).

PC Nick Walker from the Scottish Borders Safer Communities Team, and local Best Bar None lead, added, “It is great to see a record number of Best Bar None Award winners in the Scottish Borders, but we would like to see even more join up. The scheme provides a number of positives for participating premises and means the Borders can maintain safe and welcoming licensed venues.”

Plans for new £24M leisure development in Dundee Crucible Alba Group, the Ayrshirebased property company, has put in a Proposal of Application Notice for a new leisure scheme – Greenmarket Leisure Quarter, in Dundee. The new facility will include a nine-screen cinema, restaurants and cafes, a hotel, residential accommodation and a public car park.

Duke’s Deli is transformed Duke’s Deli, in Lanark has just been transformed by retail and catering specialist QED. Duke’s Deli is owned and run by young entrepreneur Stuart Anderson.

The refurbishment also entailed increasing the dining area of the café and introducing a new range of contemporary tables and chairs to provide an enhanced dining experience for the customers.

Stuart acquired Duke’s Deli in 2016 and the complete refurbishment included the installation of a brand-new serveover counter from the QED Avalon range with refrigerated and ambient counter top displays and back-bar shelving.

According to Stuart, there has been a measurable increase in food and drink sales since the refurbishment was completed, together with a lot of compliments from the customers about the improved ambience and comfort of the café.

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NEWS C&C Group new owners of Matthew Clark and Bibendum

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&C Group PLC bought Matthew Clark (Holdings) Ltd and Bibendum PLB from administrators PwC earlier this month. The deal saw the group pick up the two wholesalers for 1p having agreed to pay back debt of around £100m, facilitated by a loan from AB InBev. Conviviality has said that all trade creditors of its Conviviality Direct business – of which Matthew Clark and Bibendum is a part – would be “paid in full” as a result of the deal with C&C. The pre-pack deal also included Catalyst, Peppermint, Elastic and Walker & Wodehouse.

The move comes following the news that Conviviality had failed to secure additional funding of £125m that was needed to pay HMRC, suppliers and provide working capital.

Conviviality bought Bibendum for £60m in May 2016 and prior to that had paid around £400m for Matthew Clark which employs 140 people in Scotland.

Matthew Clark customer Iain Pert of PG Taverns told DRAM, “I’m delighted that someone has bought Matthew Clark and people are keeping their jobs. I haven’t dealt with C&C before but I don’t think about buying wine from Tennent’s. So I think it’s good move for them too. Hopefully normal service will resume as soon as possible.”

Certainly the move brings a new dynamic to the wholesale market in Scotland. Ian Cumming, Commercial Director for Inverarity Morton said, “The trade has changed a lot over the years, and this is certainly going to be a big change. As far as we are concerned we will keep doing what we do well and strive to continually improve our offering. I’ve no doubt this will bring opportunities for us as well as some obvious threats. We’re family run since 1945 and we have always prided ourselves on providing a quality service and

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unparalleled range, and we will continue to concentrate on that.”

So what now for licensees who trade with Matthew Clark?

In the short term business should return almost to normal.

A spokesman for Molson Coors, who currently use Matthew Clark as a route-to-market in Scotland said, “We are working with the new owners of Matthew Clark directly and are focused on making sure that the availability of our brands and service to our joint customers is the first priority. We will be in a position to update more over the course of the next few weeks.”

Licensees that have retro deals due to pay out in May will have to wait and see if C&C honours the commitment,.

Those that have outstanding debts owed to Matthew Clark will now owe that money to the administrators.

The next six months will certainly be interesting as C&C reorganise and integrate the Matthew Clark and Bibendum operations with its own. It was partly the failure of Conviviality to integrate its businesses smoothly that led to its cash crisis.

Stephen Glancey wrote to all employees following the deal he said, “Matthew Clark and Bibendum are also fundamentally strong businesses and under proper stewardship we will have a great future together.” And in a nice touch he went on to say, “...as a thank you for your efforts over the last few weeks the company will be distributing £40 vouchers for you and your family to enjoy at any casual dining Group restaurant.”

Another deal done this month has been the sale of Accolade, one of Australia’s top wine producers and owner of the Hardys and Banrock Station labels, by CHAMP Private Equity to the Carlyle Group.

Coincidentally it was Champ that sold Matthew Clark to Conviviality.

PHILLIES OF SHAWLANDS OPENS

Licensees urged to go green

Phillies of Shawlands opened last month in Glasgow’s Southside. From the same people as Edmonds of Dennistoun and Brandons of Canonmills, the bar is a new addition to Conor and Luke Miskimmin’s stable.

The new venue, which was formerly Ketchup, has been transformed into a cosy but contemporary bar and restaurant with 60 covers in the restaurant and 120 covers overall. The bar offers local craft beers, and of the eight rotational beers they aim to have two or three from Glasgow. The

Scotland’s licensed trade are being urged to turn green and save thousands. The organisers of VIBES, the Scottish Environment Business Awards, are keen for the licensed trade to embrace the economic opportunity of sustainability for this year’s awards, which will be held in November.

New research from the free-to-enter awards found that 81% of previous finalists and winners, who had already implemented environmental improvements, had seen significant financial benefits with 44% saving more than £10,000 and 17% saving over £50,000 in a year.

The Glenmorangie Company, Diageo Leven, Jaw Brew and The Scottish Cafe and Restaurant are just some of the 100 businesses in the sector already recognising the importance of incorporating sustainable practices into their everyday operations.

The annual awards aim to recognise and reward businesses that are championing sustainability by identifying ways to tackle the impact on the planet by reducing consumption on its resources. This could be anything from increasing recycling and waste management to reducing utility consumption.To enter visit www.vibes.org.uk.

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restaurant menu is quite eclectic and far ranging with with dishes ranging from Octopus to waffles.

The music in the venue is vinyl in nature and events already planned include ‘drag bingo’.

Phillies also boasts its own booze shop called Curious Liquids where customers can buy a range of products that they can either take home, or drink in the bar.

The good news for its 18 staff is that it pays the Living Wage. It is one of the first pub companies in the country to be accredited for doing so.

BRAND NEWS Gin

BLACKWOODS LAUNCHES FIRST VINTAGE IN FIVE YEARS

WILD THYME MOVES PRODUCTION TO COLONSAY

Blackwoods is launching a new 2017 vintage across its spirit range, and has revamped the branding of its bottle borrowing from the style of the 1920s era of cocktails.

Blackwoods Vintage Dry Gin in both 40% and 60% ABV variants, along with Blackwoods Premium Grain Vodka, have been reformulated using the finest quality hand-picked Shetland botanicals, The new bottle design is inspired by vintage soda syphons, with faceted detailing and a copper cap with crafted detail, aimed at reflecting Blackwoods’ small batch production in a traditional copper pot still.

The new labeling includes intricate graphics which reference vintage bars of the gin era, while also showcasing the hand-picked Shetland botanicals used such as wild thyme, meadowsweet, cowslip and eyebright.

This month Wild Thyme Spirits is moving gin production to its HQ on the Inner Hebridean island of Colonsay with the first ‘island batch’ of Colonsay Gin set to run from the still by the end of May. Founders of Wild Thyme Spirits, husband and wife team, Fin and Eileen Geekie relocated from Oxfordshire to their new self-built home on the remote island of Colonsay in 2016. After a successful launch in 2017 and a year crafting smallbatch Colonsay Gin with the help of one of Scotland’s smallest distilleries, Strathearn, the pair are now bringing production of Colonsay Gin home to the island.

To coincide with this, Wild Thyme Spirits have negotiated an exclusive agreement with the Colonsay Estate to handforage for botanicals on the island, including access to the highly acclaimed gardens and grounds of Colonsay House. This gives the distillers scope to experiment, legitimately, and on a commercial scale, with a huge array of local botanicals to help create future products with unmistakable Colonsay provenance.

Colonsay Gin is juniper led, in the classic London Dry style, and is made in small batches. It is distilled slowly with 7 botanicals; juniper, angelica root, calamus root, liquorice root, orange peel, orris root and coriander seeds. It is ideally served over ice with premium tonic and a garnish of green chilli.

GIN HOTS UP WITH POETIC LICENSE LAUNCH

Aperitif Poetic License Distillery has launch the sixth in its ‘The Rarities’

range, this time using chilli.

The Sweet Bell Pepper and Naga Chilli Gin, the distillery’s second limited edition this year, marries the smokiness of chilli with the sweetness of the peppers to create a a gin that is warm yet velvety smooth and fruity.

Poetic License’s ‘The Rarities’ range are one-off spirit products, of which only a few hundred bottles are made.

Distiller, Luke Smith, said, “We wanted to encapsulate the flavours of chilli and not the hotness. We chose naga as these are the most flavourful of the chilli family.”

The suggested serve is with a light tonic, garnished with tricolour peppers.

‘The Rarities’ range, launched in 2017, comprises 4 other flavoureds; an Orange Blossom, a Cherry and Basil in June, a Gooseberry & Elderflower and a Blackberry and Bay.

DIAGEO ACQUIRES BELSAZAR Diageo has bought Belsazar GmbH, an aperitif brand from Germany’s Black Forest. The brand is the first company to be acquired by Diageo through its business accelerator arm, Distill Ventures.

Distill Ventures was launched in 2013 to identify, invest in and accelerate aspiring drinks brands. Although independently run, the company is owned by Diageo.

Belsazar was launched by entrepreneurs Maximillian Wagner and Sebastian Brack on the Berlin food and drinks scene in 2013. It joined Distill Ventures in 2014 and has performed strongly in its key markets, Germany, where it is available in 750 on-trade outelts, and the UK.

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BRAND NEWS Whisky

INCHDAIRNIE’S FIRST RELEASE WILL BE A ‘RYE WHISKY’

JURA SIGNATURE SERIES Jura has launched a new range of whiskies constructed around a new flavour from American white oak ex-bourbon barrels.

The Jura Signature Series comprises five single malt expressions, with a subtle smokey taste combining its Highland and Island styles.

The introduction of the new range is an effort to appeal to new drinkers with a more compelling and premium proposition.

The new advertising campaign, ‘A Long Way From Ordinary’, tells the story of Jura, its location, its community and its whisky.

Kirsteen Beeston, global head of brand for Jura, said; ‘Jura is on the brink of something quite remarkable and we’ve taken the opportunity to build this into our thinking across every facet of the brand and product. The new style of whisky was the first step on this journey and one which we feel is a huge step forward in terms of flavour and product consistency. There is so much richness with Jura and we now confidently feel we have landed on a proposition with real consumer resonance and a range of whiskies with strong appeal.’

InchDairnie Distillery has revealed its first release, Ryelaw.

It is a ‘rye whisky’ which is made with a high proportion of malted rye, the key component in American rye whiskey, and also malted barley, the key ingredient in Scotch whisky.

The creation of Ryelaw marks what is believed to be the return of the use of rye in Scotch whisky for the first time in over 100 years, Ryelaw has been created using Inchdairnie’s unconventional mash filter, one of only two in Scotland, which is able to process the viscous rye grains, unlike the traditional mash tuns in most distilleries. Its secret recipe, with its high proportion of malted rye, and the fact that it will be made and matured in Scotland, means that it will meet the legal definitions of both a Scotch whisky and an American rye whiskey. In America, rye whiskey must contain at least 51% rye.

While it can be described in general terms as a ‘rye whisky’, Ryelaw will officially be categorised as a single grain Scotch whisky made using malted rye. This is in line with The Scotch Whisky Regulations 2009, which define the five categories of Scotch whisky and state that distillers in Scotland can only make Scotch whisky. The Glenrothes distillery opened in May 2016

BENROMACH LAUNCHES 20TH ANNIVERSARY BOTTLING The Benromach Distillery has launched its 20th anniversary bottling to mark 20 years since production started at Benromach.

The limited edition has been matured in first fill oak casks in the traditional dunnage warehouses at the distillery in Forres, Scotland.

The single malt whisky has a rich fruit, citrus and charred oak flavour. Presented in a special Benromach bottle, nestling in an elegantly lined wooden box, it also features copper detailing, reminiscent of 8

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the distillery’s two gleaming copper pot stills. Of the 3,000, 400 will be available for purchase at the Benromach Visitor Centre in Forres.

Keith Cruickshank, Distillery Manager at Benromach, who joined as a distiller when the distillery was founded in 1998, said, “When we began distilling again in 1998, we wanted to recreate the unique Speyside whisky taste which historically had a touch of smoke. The 20th Anniversary Bottling uses the finest ingredients to create a

gorgeous whisky that has exceptional depth and smoothness. This new expression gives Benromach lovers around the world the chance to own and taste a moment in time from the distillery’s rich history.”

Benromach is one of only a few distilleries in Scotland to use traditional methods, without any automated machinery. The small team of distillers manage the process by sight, sound and touch to create the unique, handcrafted and authentic Benromach taste.

DIAGEO LAUNCHES JOHNNIE WALKER BLUE LABEL GHOST AND RARE Johnnie Walker has launched the first in a series of new expressions named Blue Label Ghost and Rare. The first release has been crafted with one Brora at its heart, but blended with seven other whiskies. The name comes from the ‘ghost’ distilleries that still have product left but are no longer in operation. The two ghost distilleries in this release are Cambus and Pittyvaich, Five whiskies from the existing distilleries of Royal Lochnagar, Clynelish, Glenkinchie, Glenlossie and Cameronbridge are blended to create a smooth scotch, with the fruity sweetness of pineapple, rich notes of hazelnut and dark chocolate, and a subtle smoky finish.

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By Test the Best Cadenhead’s Old Raj Gin is distinctive in that it contains a measure of saffron, the rare and costly spice derived from the crocus flower. In addition to a slightly spicy flavour, this also imparts a pale yellow colour to Old Raj. The addition of saffron is undertaken personally by the Company master blender in order to ensure a consistency in flavour and colour each time Old Raj is bottled. Available at 46% and 55% ABV. Cadenhead’s Whisky Shop 172 Canongate, Royal Mile, Edinburgh, EH8 8BN Tel: 0131 556 5864

www.wmcadenhead.com

PREMIUM SCOTTISH GIN NATURALLY BLUSH PINK IN COLOUR

EDENMILL.COM 10

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# SHAREOURPASSION

The people who make gin love their pot stills!

Edinburgh Gin named its ‘Flora’ and ‘Caledonia’.

The Bruichladdich, which makes The Botanist, calls one of its ‘Ugly Betty’.

70% 70% OF THE GIN CONSUMED IN THE UK IS PRODUCED IN SCOTLAND

Scotland’s love affair with gin first began in the 1700s when Dutch ‘genever’ was traded in Leith in Edinburgh.

It’s thought that the custom of putting lime as a garnish into gin came from when British naval ships were supplied and mixed their daily drinks with limes rather than lemons. A lot of British investors had invested in Caribbean lime plantations, so they insisted on the ships using them.

TOP 5 GIN BRANDS 2017 GORDON’S BOMBAY SAPPHIRE TANQUERAY

Gin

UK GIN MARKET UK Market is worth

£650m And accounts for 10% of overall spirit sales One Gin launched last year to be the only charitable gin on the market. Part of the One Group, which raises money to supply clean safe water for communities around the world, One Gin has raised £16 million to date.

Facts Isle of Skye Distillery named its gin ‘Misty Isle’, which comes from the Gaelic for Skye, Eilean a’ Cheo.

It also grows its own juniper for use in the gin, mixing it with juniper from the founders’ aunt’s garden in Croatia.

Whitetail Gin is named after the two whitetailed eagles that are nesting outside its family-owned distillery on the isle of Mull.

HENDRICK’S BEEFEATER

Almost 60% of gin drinkers are over 45 years old, and there is a bias towards females among the 8.1 million gin drinkers in the UK. DRAM APRIL 2018 11

Elgin Gin has Scotland’s youngest distiller, Hope Ritchie who was hired when she was just 19. The gin can also claim a first as the only gin brand to use Scottish oats.

SLOE GIN PAIRS EXCEPTIONALLY WELL WITH STRONG, BLUE CHEESES.

The British may have a reputation as the biggest gin drinkers, but actually its the Philippines who drink the most gin.

Gin

Facts

PREMIUM GIN REPRESENTS

£1 £10 OF EVERY

SPENT ON GIN

Boodle’s Gin was created for and named after the exclusive gentlemen’s club in London, which in turn got its name from its head waiter Edward Boodle.

There are more than

50

gin producers in Scotland...ranging from Newton Stewart in the south to Unst, the most northerly of the Shetland Islands.

Centuries before the birth of gin, juniper was already imported to Britain from the Mediterranean. It is considered the best in the world.

The Gin Act of 1736 imposed an annual fee of £50 (equal to about £20,000) on distillers of base spirits and the same again on gin rectifiers. Thus, it became traditional for London gin distillers to buy their base spirit rather than producing it in the distillery.

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No gin and tonic of quality can be made without high-quality tonic as well, as the tonic makes up a significant proportion of the drink. Tonic makers like Fever-Tree have seen their sales rocket by over 50%, according to Britvic’s latest market report, driven by the passion for gin.

Gin WHITETAIL Inspired by the two resident Whitetailed Eagles (the UK’s largest bird of prey) that nest in the forest at its home on the Isle of Mull. Multiaward winning Whitetail Gin, like its namesake combines strength and power at 47% abv with a smooth and delicate finish.

Expertly distilled under the stewardship of 8th generation, and award winning distiller Charles Maxwell of Thames Distillers in London, Whitetail is the winner of a prestigious Silver Medal at the World Gin Awards 2018 and a Bronze Medal at the International Spirits Challenge 2018.

Available in the on-trade via Gordon & MacPhail, Inverarity Morton and Sutherland Bros.

For all enquiries please email Jamie at info@whitetailgin.com

BOODLES MULBERRY 30% ABV Boodles Mulberry pays homage to the humble Mulberry tree which has been a familiar sight in the British countryside for centuries.

Inspired by the traditional sloe gin liqueur, Boodles Mulberry is a fresh interpretation of a British classic. Natural Mulberry is picked from the British countryside and blended with Boodles Gin’s unique botanicals of rosemary, nutmeg and sage, creating a proper balance and complexity of flavour. The taste combines Mulberries with notes of raspberry and currant to create a sweet and subtle medley.

Now available from all major wholesalers.

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Gin HOUSE OF ELRICK House of Elrick Gin and House of Elrick Old Tom gin are both light and aromatic liquids – distilled with purified water from Loch Ness and built around a complement of botanicals including heather, rose and pink peppercorns they will take pride of place on your gin shelf.

Available directly from www.houseofelrick. com

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Gin basics: A martini is made with gin and sweet vermouth; a dry martini is made with gin and dry vermouth; a dry vodka martini is made with vodka and dry vermouth.

The earliest known food pairing occurred in 1731, which was with gingerbread. This became quite common and is still traditional in parts of England.

SMOOTH & VIBRANT HILLS & HARBOUR GIN now available from GORDON & MACPHAIL, INVERARITY MORTON & WOODWINTERS

IN

1928

GIN AND TOMATO JUICE WAS RATED AS A HANGOVER CURE IN NEW YORK, WAY BEFORE THE BLOODY MARY WITH RIVAL SPIRIT VODKA, CAME INTO FASHION.

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incorporating the DRAM AWARDS 2018

W

e are delighted to launch the 2018 Scottish Bar and Pub Awards. All the categories appear here and in the next few issues alongside our 2018 sponsors. Over the next few months there will be a full PR and social media campaign and our media sponsor the Sunday Mail will also carry stories that hopefully will help drive customers to your bars and pubs.

There is a dedicated website www.scottish barand pubawards.com where people can vote. It will also carry award updates and relevant news.

As usual we are inviting nominations for the various categories from the trade and from customers too. If you are a rep and have trade customers who you feel deserve to be nominated please put them forward. We will also be inviting customers to vote for their favourite bars and pubs too. As last year all the winning bars and pubs will be put forward for the accolade Sunday Mail Pub of the Year.

This year for the first time we have an awards

supported by Buzzworks and Flow – the two companies have collaborated to seek out enterprising young entrepreneurs, who they will mentor over the next 12 months.

We have a Strictly theme this year, and as normal we will have some surprises on the evening of the awards which is the 21st August 2018.

Ours sponsors this year include: BII, Buzzworks, Caledonia Inns, Critics Choice, Diageo, Disaronno, Flow, Gordon & MacPhail, Inverarity Morton, Kopparberg, Molson Coors, Wm Grant & Sons brands include Glenfiddich Single Malt Whisky, Hendrick’s Gin and Sailor Jerry; and the Sunday Mail. Our final categories and sponsors will be revealed next month, but check the website for updates.

In another change this year we will be surveying bar staff and customers to find out Scotland’s favourite spirits. These will be unveiled on the night.

Good luck.

CALEDONIA INNS

GUIDE DRAM APRIL 2018 17

incorporating the DRAM AWARDS 2018

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.

AWARD CAT YOUNG ENTREPRENEUR OF THE YEAR Buzzworks and Flow are partnering to offer one young entrepreneur the opportunity to be mentored by one of the industry’s most experienced and successful individuals over a twelve month period.

Are you successful already, but would hugely benefit from great operational and financial advice, to allow your business to grow to the next level? If so let us know you think you would benefit. All candidates will be interviewed too.

Send your information to susan@ mediaworldltd.com

CASUAL DINING AWARD 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.

HOTELSCOTLAND HOTEL BAR OF THE YEAR

AWARD FOR SUCCESS

Hotel Scotland, Scotland’s only dedicated hotel publication, is on the lookout for a great hotel bar.

Great service, a well put together drinks list, and inviting decor could help put you on the map as Scotland’s top hotel bar.

Hotels are the largest segment when it comes to malt whisky value sales accounting for more than 22% of sales and hotels sell five times more champagne than the market average.

Now you know. To enter ths category or to vote for a hotel bar go to www.scottishbarandpubAwards.com.

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. scottishbarandpubAwards.com.

FINAL SPONSORS WILL BE UNVEILED NE XT MONTH . CHECK THE 18

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TEGORIES 2018 SOCIAL RESPONSIBILITY & COMMUNITY AWARD 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.

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.

COCKTAIL BAR OF THE YEAR

DOG FRIENDLY PUB OF THE YEAR

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.

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.

NEW BAR OF THE YEAR

COUNTRY PUB OF THE YEAR

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

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.

WEBSITE FOR UPDATES – SCOTTISHBAR ANDPUBAWARDS .COM DRAM APRIL 2018 19

incorporating the DRAM AWARDS 2018

AWARD CAT

BEER BAR OF THE YEAR

THE PUB SPY AWARD

LIFETIME ACHIEVEMENT

Judges will be looking for an outlet with a range of good quality, well maintained beers, and a team who are passionate and knowledgeable about their line up. A passion for beer and the ability to educate their drinkers on all things beer is a must.

A team who aren’t afraid to champion beer with food – anything from a low alcohol lager, to a punchy IPA. If you know a pub that fits the bill, or you are one... vote at www. scottishbarandpubawards.com

Pub Spy has been a great success since it returned to the Sunday Mail in 2016. This year the judges at the Scottish Bar & Pubs Awards, will be whittling down the positively reviewed pubs and four will make it through to the Award ceremony. The Pub Spy pubs will receive further mystery visits and customers will be encouraged to vote too at www.

Scottishbarandpubawards.com.

To see if you are eligible check out the Sunday Mail.

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

Last years winner was Linda Johnston of Auchrannie. Past recipients have also included:- David Urquhart, Billy Dunn, Bob Taylor, Lord MacFarlane, Angus Meldrum. Maroulla Nicholas, John Gilligan and Jonathan and Jeff Stewart.

BAR APPRENTICE 2018 WHISKY BAR 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?

The Bar Apprentice is back for its 11th year with – William Grant & Sons backing the initiative with brands Glenfiddich Single Malt Whisky, Hendrick’s Gin and Sailor Jerry, with more to be announced. They have a brand new programme lined up for this year’s apprentices – an experience you can’t buy! The programme aims to inspire and educate as well as giving practical experience for working behind the bar or on the floor. The 2018 apprentices will be mentored by a team of experts from William Grant & Son’s.The apprentice who embraces the experience and makes the most progress will receive the accolade William Grant & Sons Bar Apprentice 2018 and will be presented with the award at the Awards Ceremony.

PUB OF THE YEAR 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 20

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TEGORIES 2018

21ST AUGUST 2017 The Hilton Hotel (Glasgow) Tables of 10 £1200 inc VAT To reserve your table contact Cheryl: cheryl@mediaworldltd.com

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SCOTTISHBARANDPUBAWARDS.COM DRAM APRIL 2018 21

LICENSEE INTERVIEW NIC WOOD HAS JUST BOUGHT ANOTHER SEVEN PUBS BRINGING HIS SIGNATURE PUB ESTATE TO 22.

SUSAN YOUNG CAUGHT UP WITH HIM RECENTLY TO FIND OUT HIS PLANS FOR THE FUTURE.

T

he boss of Signature Pubs, Nic Wood, is looking quite relaxed which is good going considering he has just added another seven pubs to his estate. This makes him one of, if not the biggest, independent operators in Scotland. There may be independent pub companies which own more, but when it comes to operating them, the Signature Pubs management team is hands on.

The purchase of the Speratus Group’s pubs, formerly owned by his brother Garreth, hadn’t been on the cards, but explains Nic, “I thought I had enough on my plate with the purchase of Glasgow’s Church on the Hill and a big project at the Grassmarket in Edinburgh. But when Garreth approached me in December and told me that he planned to exit the trade, we talked, and agreed a reasonable price which we were both happy with.”

The deal which completed in January saw The Auld Hundred in Edinburgh; Nox and Paramount in Aberdeen and The Boozy Cows in Edinburgh, Dundee, Stirling and Aberdeen add to the Signature portfolio which also includes The Rutland Hotel (The Huxley, Kyloe, Heads and Tales); Badger & Co; The Queens Arms, Element, The Black Bull, Diablo Loco, The Basement and The Fountain in Edinburgh; The Spiritualist, The Raven, and the Smokin’ Fox in Glasgow and The West Port, St Andrews.

Says Nic, “We only started talking about it in December, so we didn’t have a lot of time to prepare to take them on. But luckily we already had some synergies as we already pooled our resources where it was viable to do so, and it worked well. Martin Brown, who managed all eight sites for Garreth came across to Signature, as did Rachel, who managed their marketing and social media – they were already working part-time for us, and the accounts team. So from a manager’s point of view apart from a different VAT number and company name, much has remained the same. In fact from a directors point of view I have always been a director of Speratus.”

Aberdeen-born Nic however smiles wryly when he says, “I didn’t think I would be running nightclubs in Aberdeen again!” And I smile wryly when I remind him that when I first interviewed him a decade ago he gave me five units as an ideal number, and he expected them all to be in Edinburgh! He explains, “I know and understand the Edinburgh market, but over the years when I have acquired pubs I have always made sure that there is someone on the team that knows the area. For instance Euan Bain is working with us and he knows Glasgow and Stirling, while John Argo is a really experienced area manager who has worked with Maclays and G1 so understands multi-site operations.”

Speratus had earmarked the Boozy Cow profits to go to charity, and before Garreth sold them to Signature he made a large charitable donation to the charities involved, but going forward Signature will be running the pubs as a commercial entity. Says

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NOT A DUL AT SIGNAT Nic, “As a family we give a lot to charitable causes, but when it comes to running this business we can’t grow Signature unless we are reinvesting our profits in the business. However Garreth will be continuing on his philanthropic route, which no doubt he will reveal in good time.”

Meanwhile Nic has spent the last couple of months visiting the new additions to his stable. He comments, “Some of the pubs are doing well and some need a little bit of work. We have spent the last few weeks analysing the businesses and formulating plans of how Signature can add to their value with sales growth”.

He adds, “When you get bigger you have to ensure that the mechanics work well and that includes our head office, and all our employees. One of the reasons I think we are doing so well is that we do have a good team. Obviously out of 22 units some need attention more than others, but we try to give them all the attention they need to function, make a profit and at the same time we do try to keep our managers happy.” However he admits the last couple of months has seen a bit of juggling going on. He tells me, “We have spent the last month or so juggling, and from my point of view it is difficult to deliver when you are juggling! But I have a good management team which includes Rory Forrest, our Financial Director, who joined us last year, John Argo, our

BY SUSAN YOUNG

LL MOMENT TURE PUBS operations director who started two years ago, Euan Bain, who gives us his own culturally unique perspective, Louise MacLean, marketing and sales director, who’s never shy with her thoughts and Chris Cosh who causes havoc with our suppliers and drives great deals when he’s not away skiing!” There is a lot of banter at our weekly meetings, lots of ideas discussed...and ripped apart.

Certainly there is never a dull moment and that is part of the reason it works.”

Another reason why it works is that Nic likes to do a lot of research. And while for many of us that might include a visit to London, Nic likes to take his team further afield. The last trip, sorry field trip... was to Australia. But says Nic, “It was hard work!

We visited 168 pubs in seven days. That’s an average of 25/26 pubs a day! We looked at a huge amount of Brewpubs in Australia.

They have an amazing amount of fantastic bars there. Some were just brilliant and they had quirky and really delicious beers. Some offered a standard pizza offering while others had gourmet food mixed with ridiculous flavoured beers. It was all very interesting.”

The reason for the field trip was to get some fresh ideas for his new brew-pub which will open in the Grassmarket later this year, and of course some ideas for Church on the Hill which will open later this month.

He is also planning a refurbishment of Signature’s St Andrew’s venue the Westport. A move he wishes he had made two years ago when he bought it. Nic explains, “We failed to get planning permission to extend the outside area, after battling for two years. I wish now we had just spent the money and refurbished it after we bought it, then we would have grown the business right away because we would have been concentrating on our customers and what they wanted. It has been quite frustrating and we have spent a fair bit on the legal process. Now we will just concentrate on upgrading the interior. We will be relaunching it in the next few months.”

He continues, “We find our quieter months in St Andrews are when the students are there, because the Westport is not really a student venue. In the golf season which lasts from April to September we double our sales, but November, December and January are much quieter.”

One of the group’s shining lights over the last 12 months has been its Glasgow bar and restaurant The Spiritualist. Says Nic, “Dale Robertson, the GM, takes a lot of pride in the spirits and food service he offers, standards too and as a result it is doing really well. Every week it goes from strength to strength. We made internal changes when we took it over, but they were not massive. We put curtains in at the back which allowed us to close off the bar when it was not busy, and this helped to keep the atmosphere. We made the bar area a bit bigger and changed the colours. It has certainly been a good investment.”

It has not just been the bricks and mortar that the group has been investing in, as Nic explains, “For the last eighteen months we have had two full-time trainers working for the company.

The training regime identifies promising staff, supervisors and assistants and provides them with the support to progress. We now have a group of people chomping at the bit to be managers.”

As for business generally Nic is the first to admit that the weather has proved to be challenging this winter. He tells me, “Business is OK. January was probably harder than anyone predicted. And the snow-bomb late February caused a 50% drop across group in sales revenue that week. But there was absolutely zero we could do about it. We clubbed together and moved staff around so that we had enough to open some sites. It certainly didn’t help our budgets and there is nothing you can do to make it up.

For instance only, two out of the 22 units were up during snowmagedon week. So actually considering... January wasn’t that bad!

But you just have to get on with it.”

So what is next … again he smiles. “The FD and Louise caught me looking at some places for sale the other day, and both told me off!

Seriously though I think we have enough on our plate right now. We have a fair amount of work to do. I don’t think realistically we will be adding anything further until we are entirely comfortable with how quickly we have grown. However that doesn’t mean to say we won’t look at opportunities, but right now we have more than enough to keep us busy. If nothing else comes up for another two or three years, we will be happy to catch our breath and give the pubs, the attention they need, and look after our customers and our staff.”

Famous last words!! n DRAM APRIL 2018 23

A LIFETIME IN THE TRADE ...

BY SUSAN YOUNG

M

argaret Wallace has worked behind a bar for the past 60 years so when she celebrated her recent 80th, where better to celebrate than in the bar she has run for the last 30 years with daughter Margo – The Tower in Possilpark Road, Glasgow.

But this was a surprise party for the Octogenarian, who looks more like 50 than 80, organised by the family. In fact it was son Bert, himself a well kent face in the industry, who alerted me to Margaret’s birthday celebrations.

The Tower is now owned by David Lowe. Margaret explains, “We owned the pub for 25 years, but five years ago we sold it to David, but we run it just the same.”

I must have driven past the pub numerous times, but today unless you know it’s there, you probably wouldn’t give it a second glance. It’s a small, traditional pub, which is at the heart of the local community, but when Margaret first saw it it was a showroom for Modern Mantels – at the time a well known machinist which made uniforms for the hospitality industry. Says Margaret, “We had looked at turning the bookies on the corner into a pub, but we couldn’t get a licence for it. So we moved in here, and my mother named it The Tower, after the former Ballroom which was located in the building above.”

The Tower Ballroom in its day was infamous – it opened in the 1930’s and closed in the 1950’s, before reopening briefly in 1965. But it was long gone by the time Margaret and her family opened the pub in 1988.

Margaret started working in the pub industry when she was in her teens. She tells me, “I started off at Top Spot at the top of Hope Street in the 1950’s. I was a bar maid and I learned on the job. I never ran a pub just worked in them parttime. Then I worked in a hotel – I worked there on Sundays when the kids were young. She thinks it was the fact that she worked part-time in hospitality that got her son Bert into the trade. She says, “I had the kids when I was young, and I used to bring them into the pub. But my nana also used to work in pubs, she cooked, and my mum worked in The Tower until she was 96! There was one point when we had five generations working in the pub!”

Other well known pubs that Margaret worked in before The Tower included the Admiral Bar, The Three Pigeons and the Allison Arms.

And she certainly believes that working in the pub industry has kept her young at heart. She says, “I’ve always loved working with

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people. But it is different now. Before the smoking ban you would always go round the tables picking up the ash trays and you would have a bit of chat with customers. Today my customers bring their glasses to the bar... but of course I know them all.”

She says, “Margo has her boys and I have my boys...who are all just a bit older. We have a good laugh. It is a lot quieter now though than it used to be. When we first opened pubs were still closing in the afternoon. We would be really busy and then we would have to close, and I would worry that they wouldn’t come back in the afternoon.”

She adds, “Another thing that has changed is that in years gone by people would phone the pub looking for someone. Now they don’t have to. I can remember when folk phoned you would hand the phone over and they would say to the caller ‘I’m in the Tower!’” Daft buggers!

Years ago you also saw reps. Now we don’t see anyone.”

Although Margaret was the licence holder for many years at The Tower, she passed on that mantle to daughter Margo, and now works three to four days a week from 11am to around 2 or 3pm. She says sometimes I think maybe I shouldn’t go into the pub, but then I think there is only so much cushion plumping I could do. It’s not really in my nature to be lazy. I’m the sort of person who likes to get up and get ready. I would never dream of going out without my make-up. I’ve always liked a bit of glamour.”

Certainly if Margaret is not the oldest barmaid in Scotland, she is the most glamourous. On the day we met, which was one of the snowiest of the year, she was immaculately turned out with her signature scarf and bling in evidence. She still heads out to the Albion Club for a bit of socialising and likes to travel too.

As well as glamour she is also a massive fan of Irish singer Daniel O’Donnell – so much so that she has even made it on to the front page of The Digger! She laughs, “We go to all his concerts, and we’ve become quite well known fans.”

I certainly hope at Margaret’s age I have as much enthusiasm for the job and life as she still does. She tells me, “I’ve had a fantastic time in the pub trade. I couldn’t fault it.”

So what is the secret of longevity. She laughs, “I like to have a Blue Riband biscuit every day – in fact they made my birthday cake in the shape of a Blue Riband!” Now I know! n

7-11 Wooer Street, Falkirk

JOLLY GIN AND CRAFT DESIGN FOCUS

P

G Taverns has opened its first Falkirk bar in the shape of the Jolly Gin and Craft. The pub company, which is now solely owned by the Pert family, after they bought out business partner Gordon Gilhooley last September, is the first roll-out of the company’s successful Jolly gin brand, which originated with the Jolly Botanist in Edinburgh. Explains Iain Pert, “We have dropped the word Botanist and called it the Jolly Gin and Craft, but we hope to have a few more, but they all will be a bit different from the original.”

The company which now owns the Fork & Field – Mid-Calder, the King’s Wark, the Mousetrap, the Doghouse and the Jolly Botanist in Edinburgh, and the Grapes in East Calder which is due to open mid-April as a dog friendly village pub.

Says Iain, “We were asked to go and look at the site in Falkirk.

Initially we thought it might make a good Fork & Field, which is a family-style country pub. But when we saw the location in Falkirk we thought it just shouted ‘Wee Jolly’. In fact the night we went to look at it we did a bit of research locally and found lots of people were drinking gin and tonic.”

He continues, “Once we had agreed to take it on we spoke to Gillian Morris at Davidson Baxter, the designer that we used for the Jolly

Botanist in Edinburgh. We asked her to re-create the Jolly brand but make it a bit different. We don’t like copying exactly what we have done before, and when we roll the concept out we will still ensure that each unit is different, but has similar elements.”

The pub was stripped right back but luckily for PG Taverns no structural work was required. Says Iain, “All the areas were there we just had to create them. We used Hugh Stirling who we have used before to do the fit-out.”

The Jolly Gin and Craft is situated on the corner of a cobbled lane and the entrance is in the lane itself. When you come in on the left you have the ‘Gin Garden’. Says Iain, “My wife Angela is the creative part of the team and it was her idea to create a Gin Garden. She liked this idea because the area on the right is raised.”

In fact Angela’s handiwork is evident through-out the new-look bar.

She stages all of PG Taverns bars, and sources and creates the memorabilia herself. For instance it was her idea to use old gin bottles, cut in half, as candle holders. Other memorabilia includes old antique mirrors, clocks and furniture.

The Gin Garden boasts its own Wisteria tree, and cherry blossom from Benholm. Says Iain, “They have done a terrific job. The wisteria tree looks great. I also like the fact that they are a local company DRAM APRIL 2018 25

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wishing Angela and Iain all the best with the opening of the Jolly Gin & Craft

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Specialist shopfitters serving the hospitality trade

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D

Myria abcde ABCD 12345

BY SUSAN YOUNG and family-run.” While Angela adds, “I just love it.” The Gin Garden also boasts a stone tiled floor, and fixed seating in a warm dark brown and dark olive leather. It also has some interesting ceiling lights with shades of ‘oor wullie’, ie the lights are in an upturned metal bucket. The furniture here is quite eclectic with a mix of old dining tables and some have new tops. The chairs too have been refreshed. Says Iain, “We bought a variety of old chairs and we had an upholsterer repad and recover them in vibrant teal, pinks and floral fabrics. These days customers are wanting warmer, vibrant spaces, and I we try to cater for that.”

To the right as you come in, on the wall, there is the pubs ‘Jolly’ man painted by Harry. Says Iain, “Harry does all our illustrations and our sign writing. He is amazing and he just does his magic. We give him a brief, but he also inputs into the brief.” This wall also has an Ivy which appears to grow through the wall, and Angela loves this little bit of creativity.

The chandeliers in the main body of the bar are the same as the

original Jolly Botanist and they hang in front of the bar. While the colours of the walls are from a heritage palate and are light green, as is the outside of the bar. Although the wallpaper in the bar is a bit darker and new, Harry has aged it, so it doesn’t look brand new.

Explains Iain, “People are looking for warmer, vibrant colours. The lighter cafe bar look of the 80’s has definitely gone.”

The Jolly Gin and Craft is a relaxed and welcoming bar – the pops of colour, the eclectic furniture, and well-designed artwork, merge effortlessly with the modern-look back bar. It also has great windows. Iain explains, “The windows are great, but to begin with they were very drafty. Now we have installed some heating which runs under the foliage and this ensures that customers stay warm.

Other improvements include a new sound system, new kitchen equipment and the izettle epos system which works using ipads.

Says Iain, “We are really pleased with the way it looks.” And so they should be. Next on the horizon is the opening of the Grapes in East Calder, a dog friendly village pub. More next month.n DRAM APRIL 2018 27

70-72 Hyndland Street, Glasgow

GATHER BY ZIQUE DESIGN FOCUS

C

afezique, in Glasgow’s Hyndland Street, has a new sister bar and restaurant in the shape of Gather by Zique, which has opened next door in what was formerly Delizique. The deli closed last year and moved its bakery business to new premises, The Bakery by Zique, at Lauderdale Gardens also in the West End. Now after a refurbishment Mhairi Taylor has unveiled the latest addition to her growing food and drink business, Gather by Zique.

The new bar and restaurant has 50 covers and has a cosy feel.

Mhairi told DRAM, “People are getting bored of the cold clinical feel of utility which was the trend for a while. They want a warmer, comfortable feel, so they can relax and spend more time in places. I really wanted to create that feel with the fabrics that we have used and the chair coverings.”

Red Door Interiors worked closely with Mhairi, and created the mix of textures and colours for the restaurant, to make sure that it didn’t have a ‘cold’ feel.

Perhaps one of the biggest changes has been the unveiling, for the first time in over 60 years, of windows at the back of the restaurant.

They were previously blocked up. But that has not been the only major change.

As you enter, it is almost as if the place has been turned upside down! The reception/bar has been moved from the right hand side

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BY MAIRI CL ARK

to the left, with its space being used for the stairs to the mezzanine.

The kitchen is now next to the bar, semi open, and the back area where the bakery was is now used for a more casual bistro style dining area.

Mhairi says, “It has taken months to do. Having to move the kitchen and the bar was the biggest job, as we had to get all the extraction fans moved and get it re-plumbed. There’s still a lot to finish off but we’re getting there!”.

The bar area has a very relaxed feel to it with banquette along the wall from the door, round black tables with corresponding grey fabric-covered bucket chairs opposite. By the window, there are two majestic high-backed bucket chairs from Tom Dixon, which will obviously be the most coveted. The floor has been re-tiled and the mezzanine has been taken back to open up the area above the bar.

Opposite the bar is a vintage photograph, which depicts a group of hunters – one of which is Mhairi’s grandfather, whose nickname Zique is behind the business.

She told DRAM, “My grandfather worked his croft, just as Dick, my husband does at his farm [next to Monachyle Mhor, the boutique hotel which is run by his brother Tom and wife Lisa]. We will be using meat from there here, which has been a big theme of Gather.”

Going through to the back of the ground floor, the light streams in

from the newly unblocked windows and Mhairi has made use of these by creating intimate seating for two, side by side, in each window space. “It’s like the Marmite of dining,” she says. “Some people hate it, but lots of people love it. When Dick and I first started dating, we used to always sit side by side which is what gave me the idea!”.

The wall of the back room is papered with striking peacock emblazoned wallpaper, adding a splash of colour, and the rest of the back area is taken up with four seater tables, in a faux grey marble, which are temporary. “A lot of the furnishing that we wanted had a long waiting time, but as the building was ready, we got temporary tables.”

The seating is a mixture of wooden captain’s bucket chairs and grey fabric-covered bucket chairs, with the table ledges at the windows are black wood, which were original.

Going upstairs, it feels a bit more formal with two booths covered in fabric from Timorous Beastie. It takes a few moments to see, but Mhairi points out that the farm theme is even in the fabric of Gather as you can just make out a ram’s head in the pattern!

On the adjacent side, there’s a banquette in the same grey velveteen fabric as the seats in the booths, with grey fabric-covered bucket chairs. The whole space is brightened with bold yellow daffodils on each corner, which make a great contrast to the grey. The ceiling of the mezzanine has two plaster mouldings, which on close examination depict Glasgow.

Lighting in Gather is very discreet. Just about all the lighting is sunken, or is by individual lamps on tables or in corners. Mhairi says, “I didn’t want any visible lighting. We have the light at the door [a overhanging lamp as you enter] but the rest I wanted to be discreet.”

When the weather gets better, Gather will have outdoor tables, but for now will just welcome people to gather indoors. The ‘from farm to the table’ theme is clear from everything in Gather. Rams horns decorate the base of the stair-rail and adorn the top level above the bar. Two fly fishing rods are on the wall behind the bar, while majestic stag antlers have been placed on the top ledge of the door.

Gather by Zique will be open Wednesday to Sunday. Mhairi says, “We wanted to get the very best chefs and front of house staff, and also give them a good work/life balance.” n

It was a wonderful experience being involved in the holistic creation of Gather By Zique, working closely with Mhari and an exceptionally talented team of trades, contractors, suppliers and makers. Red Door Interiors coordinated the Interior Design with a personal attention to design detail specifying colour, texture, lighting, furniture and accessories.

We are delighted with the creative outcome and excited to see it evolve and establish itself as the unique and stylish restaurant it is in the heart of the West End of Glasgow.

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@dramscotland

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SUE SAYS

/dram.scotland

missed the Oran Mor Whisky Awards this year but I understand it was a great night. Congratulations to all the winners. The pictures of the winners are on the Roundup page.

Talking of awards we launch our 2018 Scottish Bar and Pub Awards this month. Check out our website for regular updates and news. It’s hard to believe it has been 23 years since we launched them. I have just as much enthusiasm for the trade now as I did then.

Paul Waterson has announced he is standing down as Chief Executive of the Scottish Licensed Trade Association. I can remember the heady days of the SLTA. It’s membership then was in the 1,000’s not the 100’s... and we in our former guise as The Scottish Licensee was its official magazine.

Paul’s father John (pictured left with Paul) had been a stalwart of the organisation for many years, and Paul took over the mantle... that was 1982 – 34 years ago!

Paul has certainly put in the hard work in an effort to keep the ororganisation relevant. His efforts are to be applauded.

I can’t run the length of myself so you won’t find me doing the London marathon any time soon! However Steve Graham and Steve Buckley of Manorview are doing just that and for a good cause. They are raising cash for CHAS and When you Wish Upon a Star (Scotland). To donate https://uk.virginmoneygiving. com/team/ManorviewMarathonMen I got the chance to see Edrington’s new HQ recently in Queen Street, Glasgow and it certainly knocks the spots of any other HQ I’ve seen in Scotland. The office also boasts its own tasting room and bar, not to mention a tremendous view over Glasgow. It really is a great space which I understand they are keen to share with the trade.

We have Strictly as our theme for the 2018 Awards and I was lucky enough to be a guest at the recent Prince and Princess of Wales Hospice Strictly evening. It has given me lots of ideas and we will have a few surprises up our sleeve. Tables can be purchased from our office, contact Cheryl@mediaworldltd.com The snow made a huge impact on Scottish businesses, not least our own. Although the last magazine was printed, the printer couldn’t get it out... so it was a week late being mailed. But that was nothing compared to the issues which affected the trade – staff couldn’t get to work, events were cancelled, deliveries were delayed and cashflow took a severe hit. For once it was the pubs in neighbourhoods which benefitted as customers went local with 30

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city centre venues particularly adversely affected. I hate to think of the knock on effect on cashflow. The timing couldn’t have been worse, just after January, which is always slow. My father lives in Boston which gets much more snow than we do, and yet things keep on operating, roads are cleared, and businesses are open, very much as usual. There are certainly lessons to be learned.

Best April Fools – reports the Clydeside Distillery was running a series of underground pipes from the distillery into the SEC’s Clydebuilt Bar & Kitchen – creating a Whisky Tap in the bar! And the naked dining evening suggested by Ox and Finch!

I was really sorry to hear that Moskito in Glasgow had closed. Neil Connolly and his team created an iconic bar and ran it successfully for 18 years. He wanted to sell it as a going concern – after all he had put his heart and soul into it. But it wasn’t possible due to issues with his landlord and potential suitors. I wish him all the very best for the future.

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ROUNDUP

ÒRAN MÓR WHISKY AWARDS 2018 The 2018 Òran Mór Whisky Awards took place recently with the great and the good of the Scotch Whisky industry gathering to celebrate their love of Scotland and whisky. More than 170 people attended the awards from across the trade. James MacTaggart from Arran Distillery received the accolade of the Lifetime Achievement award with the The People’s Choice Award being awarded to Dalmore 12 Year Old, and the Experts Blind Tasting award went to Deanston Bordeaux. Balvenie Peat Week was revealed as the Best Newcomer, while the Best Overseas award was picked up by Paul John Bold. Black Bottle was awarded the Best Blend accolade, and this year’s Whisky Rep Of The Year went to Alastair Allan of Woodwinters. Sandy Gourlay, General Manager at Òran Mór said “We are delighted to host the Whisky Awards, now in its 11th year.

Our thriving whisky industry is vital to the Scottish economy and it is important to us all at Òran Mór to support the trade and recognise those individuals that make this magical spirit.”

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 Mairi Clark • Advertising Syliva Forsyth • Steven Barr • Production Lorraine Gourlay, Dougie Wagstaff • 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 2018. Printed by Stephens & George Print Group.

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