Dram 332 issuu

DRAM DRINKS RETAILING AND MARKETING

332

@dramscotland

DRAM MAGAZINE ISSN 1470-241X

/dram.scotland

LOCH LOMOND TEE-OFF WITH COLIN MONTGOMERY

D

DRAM DRINKS RETAILING AND MARKETING

WELCOME We have already had more than 200 entries for our awards... so if you want to get involved see our middle pages for all the information, categories and sponsors.

This month I caught up with Jimmy Marr in Dundee and he kindly took me a tour of the town. There is certainly plenty going on.

Find out what he had to say on page 14.

Meanwhile the DRAM’s new recruit Jocelyn O’Keefe headed to Singl-end, Church on the Hill and the new pub from Buzzworks – T-Bar. Find out what she thought on our design pages.

Stuart Ross has written a letter to the DRAM’s readers on MRO. He’s certainly got plenty to say. The letter is on page 9.

There are plenty of contentious issues at the moment including the secrecy around the guidance on the new PLH exams. All you probably want to know is whether the refresher training you do now, or the refresher training you put your staff through, will still be eligible for the new exam. But the Scottish Government declined to answer that question when I put it to them. See Sue Says. You know me I do like a bit of controversy!

I hope you enjoy the magazine. See you next month.

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

@dramscotland

/dram.scotland

CONTENTS

May

2018

FEATURES

9 14 20 25

STUART ROSS GIVES US HIS VIEW ON MRO LICENSEE INTERVIEW

Jimmy Marr: The come back King.

2018 AWARDS POSTER

Plus all the award categories.

DESIGN FEATURES:

T-Bar, Single-End and The Church on the Hill

REGULARS

4 6 33

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.

DRAM MAY 2018 3

MONTY JOINS LOCH LOMOND WHISKIES COVER STORY: Loch Lomond Whiskies, The Official Spirit of The Open, has agreed a high-profile partnership with Colin Montgomerie to promote the brand’s range of award winning single malts across the world.

The independent Scotch whisky distiller recently announced a five-year partnership with The R&A to become Official Spirit of The Open and Women’s British Open. This is the brand’s first individual sponsorship agreement with a player.

Since turning professional in 1987, Montgomerie has recorded 52 tournament victories across the world and became European #1 in 1993 – a position he held for an unprecedented seven years. Ryder Cup success followed as a player before he led Europe to a famous victory as Captain at Celtic Manor in 2010.

Montgomerie will now work with Loch Lomond Whiskies to promote the full product range worldwide, including two “limited editions” specially created to mark The 147th Open at Carnoustie as well as a “Single Cask” edition that will carry his name. Later in the year, a “Colin Montgomerie” limited edition single malt will also be released.

Montgomerie said, “I’m a long-time fan of Scotch single malts and so am absolutely delighted to work with the team at Loch Lomond Whiskies who have shown great passion and enthusiasm for producing some fabulous whiskies of great quality and character.

“As a proud Scot I know that Scotland is world-renowned for both our whisky and our unrivalled golf courses. I’m passionate about telling the story of both and was really impressed by the quality, authenticity and diversity of flavours of the Loch Lomond single malts.”

Colin Matthews, CEO of Loch Lomond Group, said, “We’re extremely pleased to welcome Monty to our team. As one of Europe’s most successful and passionate players over many years, our partnership will allow us to further develop our presence in golf. We look forward to working with Colin as he helps us spread the message of Loch Lomond Whiskies around the world.”

INVERCARSE ADDS NEW WING The Invercarse Hotel in Dundee has just benefitted from a £1.7m investment by owners Gordon and Martina Whiting, the couple behind the Redwood Leisure Group. The hotel, is a sister hotel to the Woodland Hotel in Broughty Ferry.

The substantial investment has seen a brand new wing built and the re-design of the hotel’s restaurant as well as the refurbishment of its existing bedrooms, and the expanding of the hotel’s car parking facilities.

TURNAROUND FOR TURNIP The former Turnip & Enjoy, which closed last year, in Glasgow’s Kelvinbridge is to re-open asTe Seba, a venue specialising in pasta and prosecco.

Te Seba is owned by the same family as the former restaurant, however the two concepts could not be more different. Turnip & Enjoy was casual dining in a formal environment while Te Seba will be a laid-back venture appealing to people who enjoy a more casual meal out.

THE REGISTER CLUB: EDINBURGH’S ‘GRAND’ NEW SOCIAL SPOT Edinburgh will soon boast a new club in the shape of the Register Club – the latest venture by The Bon Vivant Group. The new club will be situated within The Edinburgh Grand, a new hotel which is also due to open shortly and which is being operated by Lateral City.

Occupying the entire west wing of the St Andrew Square building’s fourth floor, The Register Club will offer Edinburgh a reservation-only spot to eat and drink.

The Bon Vivant Group, also runs the Devil’s Advocate in the Old Town, and have said that the new club will hark back to the glamorous art deco heritage of the building. It will also have its own games room with separate access. The Register Club will be open during the day and into the night and is offering food too, with a spotlight on local and artisan producers.

4

DRAM MAY 2018

General Manager of Lateral City, which operates The Edinburgh Grand, Gavin MacLennan said, “The Register Club will bring something completely new to Edinburgh. It will combine the kudos of a private club, the buzz of a cocktail bar and the interiors of an upscale establishment. We asked The Bon Vivant team to operate it, bringing their expert touch to ensuring that the experience in this breath-taking space is top notch.”

Stuart McCluskey, Founder of Bon Vivant, adds, “The Register Club is undoubtedly a unique and aspirational addition to Edinburgh’s vibrant bar and restaurant scene. We will provide a selection of well-executed dishes and inspired bespoke cocktails to a discerning clientele in a stunning yet relaxing space that ebbs warmth and sophistication.”

NEWS SUMMER OPENING FOR THE ENGINE WORKS

INN NOW OPEN AT ACKERGILL TOWER HOTEL Five-star Ackergill Tower in Wick now has an on-site pub, the Smugglers Inn. The long-term plan, once the pub has established itself, is to be a fully functioning bar open seven days a week, but for now the pub is open from Friday to Sunday.

Owned by Clarenco, a group of companies that specialises in restoring iconic properties offering luxury venues for hire and weddings and renting large country homes.

Ackergill Tower in the past has played host to the likes of Billy Connolly, Michael Douglas and Jack Nicholson.

Now they will be able to enjoy a range of local ales and whiskies, as well as some pub grub in the new bar. The Smugglers Inn was originally created as a private hire suite but it was then decided that the space was not being utilised to its full potential, and so the layout was slightly changed to make it more suitable for public use.

Nicole Loney, who deals with marketing for Ackergill Tower Hotel, commented, “The area was crying out for a good country style pub and there’s nothing like it nearby. The hotel has no other bars so this will offer variation for the guests and a different area they can chill out in.”

This summer, The Engine Works, a unique and multi-functional events space in Glasgow, will open its doors. Despite being a new venue, the site itself is a former steel works dating back to the 1800’s which has undergone a three year refurbishment.

Martin Scott, Director for Engine Works, discussed plans for the space: “We want it to be a similar idea to The Arches and SWG3 but with more of a high-end approach, we’ve already taken plenty of bookings for weddings.”

Initially it will be an event space for hire but plans are already in the works for community events . Martin comments, “The bar will be fully licensed, so when we’re running an ‘open doors’ event such as a family day, the bar will be open to the public. “ The Engine Works will have two bars -one in the main Engine Room and a Macallan Whisky bar on the VIP mezzanine level.

In terms of the more luxury feel the EW will be the only venue in Glasgow that Heritage Portfolio are currently working with.

Heritage are one of if not the leading catering companies in the UK (they cater for the royal family!). It will also have a five star finish throughout – including Porcelanosa bathrooms, luxurious fitting and furniture, state of the art sound and visual options, a Japanese secret garden.

Queen Street in Edinburgh is set to see The Chaumer open shortly. The new tea house and bar... also has rooms. It is owned by Vixy Rae and Dan Fearn, who also own the tailor next door. The new place is expected to open by the summer.

GLASWEGIANS TIPPING KINGS Glasgow really is the most generous city in the country – in a survey by OpenTable on tipping, Glaswegians were found to have increased their tipping to an average of £5.33 for each meal.

A rise of 21% compared to 2015 when the last survey was done.

Londoners have seen their tipping average drop by 12% since the original survey and Edinburgh’s tipping average has also seen a drop to an average of £4.50, a 9% drop from 2015.

ACID BAR AT SWG3 Glasgow events venue SWG3, has just opened its on-site Acid Bar. The multifunctional bar will function as a meeting point for event-goers, but it is now also serving lunch.

Andrew Fleming-Brown, owner of the Acid Bar and SWG3 told DRAM, “Opening the bar was always the plan but its only just been able to come together, we are hoping it will be a good way to activate our daytime business.”

He added, “It’s that time of year when everyone is looking for great outdoor spaces to congregate. Not only do we have our outdoor licensed area, we also have a rooftop terrace which is part of the bar.”

The new bar will not be selling any drinks on draught. Says Andrew, “We are very keen to keep the aesthetic while remaining functional, and putting on taps isn’t part of that.”

As we went to press the venue’s large outdoor mural was nearly complete, which Andrew says will “act as an outdoor museum, hopefully bringing its own crowd.”

DRAM MAY 2018 5

BRAND NEWS Gin

Beer

EDINBURGH GIN LINKS UP WITH GARDENS

ESTRELLA DAMM FEATURES IN SHORT FILM

Edinburgh Gin has created a new limited-edition gin which celebrates the history of he Royal Botanic Garden Edinburgh (RBGE). Edinburgh Gin 1670 has been made using rare and exotic botanicals grown and handpicked in the city’s most famous garden. This partnership saw Edinburgh Gin’s Head Distiller, David Wilkinson, working closely with Botanist, Dr Greg Kenicer, over more than 12 months to carefully craft this tailor-made gin.

The gin has been named in honour of the year that the Royal Botanic Garden Edinburgh was founded as a physic garden*, almost 350 years ago. 12,000 bottles have been produced with an RRP of £40.

Edinburgh Gin’s Head Distiller, David Wilkinson, said,“At Edinburgh Gin we are constantly striving to create new, classic gins with a modern twist. Working so closely with Botanist, Dr Greg Kenicer, and to be given access to such a wealth of unique plants and botanicals provided a great opportunity to create something truly special.

“Innovation and excellence is in our DNA. Having a world centre of excellence for botany on our doorstep made for a great natural partnership that enabled us to experiment with a range of handpicked botanicals to create an enticingly aromatic gin with lively herbaceous – almost floral – notes with added peppery spice.”

Estrella Damm, the Mediterranean beer of Barcelona, has launched its 2018 campaign and unveiled an exclusive trailer for its latest short film, starring Game of Thrones’ Peter Dinklage, entitled ‘La Vida Nuestra’ (Our Life).

“La Vida Nuestra” is the third in a series of short films produced by Estrella Damm over the past three years that offers a taste of the Mediterranean in the UK. ‘Vale’, starring Dakota Johnson and directed by Alejandro Amenábar, and ‘The Little Things’ directed by Alberto Rodríguez, featuring Jean Reno, were well-received and inspired beer drinkers to enjoy life to the full.

James Healey, UK Country Manager said: “The launch of the Estrella Damm brand film has become an annual event in the UK, and we look forward to sharing the next chapter in our exploration into short films, in the form of ‘La Vida Nuestra’, with the UK’s film and beer fans in early May.”

BELHAVEN TWISTED MANGO IPA WINS GOLD SCOTS REACH SEMI FINALS OF DIAGEO RESERVE WORLD CLASS Among the 35 top bartenders announced to go through the Diageo Reserve World Class GB 2018 semi-final stage are three Scots. They are Mike McGinty from the Voyage of Buck, Edinburgh; Miran Chauhan, Buck & Birch, Edinburgh and Kieran Downie ofTigerlily, Edinburgh. They will now take part in a series of challenges, alongside the rest of the semifinalists, for the chance to win a prize package valued at over £15,000 plus achieve the coveted title, World Class GB Bartender of the Year.

They each submitted one cocktail using one of Diageo’s Reserve World Class brands and had to apply two key elements from this year’s competition where the title will be claimed.

6

DRAM MAY 2018

Belhaven Brewery has won a gold award for its innovative craft beer, Twisted Mango IPA at the at the Monde 2018 World Quality Selections and parent company Green King’s Craft Academy’s Big Bang, brewed from its development brewery by apprentices, won silver. Greene King’s limited edition Vintage Heritage Fine Ale has also been shortlisted for the Prize of the Jury 2018 The Greene King beer which received the highest honour, a Grand Gold Quality Award is one of five products nominated for the top award from a line-up of five hundred and ten products submitted.

The awards will be presented at the Monde Selections Annual Awards on Friday 24 May in Valencia. Speaking on behalf of Greene King, Clive Chesser, managing director said, “The awards for Belhaven’s Twisted Mango IPA and Craft Academy’s Big Bang, both craft beers, shows we place quality at for the very forefront of our brewing process, whether a tradition ale or a modern craft beer.”

Whisky

BENROMACH CELEBRATES 20TH ANNIVERSARY

EDEN MILL LAUNCHES FIRST SINGLE MALT WHISKY

The Benromach Distillery Company Ltd celebrated a significant milestone in the distillery’s history last month with the release of the Benromach 20th Anniversary Bottling. Twenty years ago production started at Benromach after the distillery following a refurbishment and the 20th Anniversary bottling was distilled in the first year of production.

This single malt whisky epitomises Benromach’s classic style. It has an exceptional vintage character, with rich fruits, fresh citrus and charred oak with subtle spice and a light touch of smoke on the finish.

There will be 3,000 bottles and 400 of these will be available for purchase at the Benromach Visitor Centre in Forres.

Keith Cruickshank, Distillery Manager at Benromach, comments, “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.”The Benromach 20th Anniversary Bottling has a UK RRP of £299.

Eden Mill distillery in St Andrews has released its first single malt whisky. The release marks the first time whisky has been distilled in the region for nearly 160 years, when the Haig family owned the Seggie Distillery until it closed in 1860.

Describing the new Hip Flask Series, Paul Miller, co-founder of Eden Mill, said, “Each expression in the Hip Flask Series contains liquid matured in what we call ‘honey casks’ – first-fill and virgin oak casks that we’ve hand-selected from all around the world, from Speyside to Spain. As each cask only holds a small amount of liquid, releasing smaller bottles of each is a way for as many whisky fans as possible to discover a taste of what’s to come. “ Only 3,800 20cl bottles of its Hip Flask Series have been put up for sale. The series of seven single malt expressions are available, priced at £25 each.

A TASTE OF A NIP AROUND ISLAY Explorer’s Cask is a new blended malt whisky created by the Explorer’s Club who did the first circumnavigational swim of the 100-mile coastline of Islay, collecting whisky on the way, from eight different distilleries, abd when created a unique blended malt with the whisky they gathered. Supported by VisitScotland, Explorers Club completed the expedition in July 2017 in only eight days. With a quarter cask in tow, they started at Ardbeg Distillery and made their way clockwise around the Queen of the Hebrides, taking in seven more distilleries, before returning to Ardbeg to celebrate their achievement.A film crew followed the explorers and a documentary will be released later this year. All money raised from the sale of the Whisky will go to the Royal National Lifeboat Institution.

Chad Anderson, Explorers Club member, said, “This expedition was an epic journey from start to finish.” He continued, I’d always been a fan of Islay’s smoky single malts and, as a whisky lover, an island with eight distilleries was a must-visit destination.”

NEW LOOK FOR THE MACALLAN The Macallan has unveiled a new look across its range of single malt whiskies. As well as a new look, the Fine Oak range will be renamed Triple Cask Matured. This renaming brings it in line with Sherry Oak and Double Cask.

The new bottle design is broadshouldered, with a distinctive chevron cut into the bottle as it tapers toward the neck. ||The relaunch will be accompanied by a £11m global advertising campaign.

Glen Gribbon, Marketing Director at The Macallan said, “With this bold new design we want to do justice to the extraordinary whisky inside the bottle which, of course, is what we at The Macallan and every whisky fan worldwide really cares about. We think the new bottle looks as good in a world-class bar as it does on a table at home being shared with friends. ”Commenting on the name Glen Gribbon added, “We want to make it easy for our fans to select a whisky that’s right for them. What could be simpler than one, two, or three cask types? By consolidating our core range to Sherry Oak, Double Cask and Triple Cask Matured we’re able to highlight the variety of whisky coming out of our distillery and also to encourage new and existing fans to try The Macallan across a variety of occasions.”

DRAM MAY 2018 7

A tailor-made EPOS for your hospitality business MAKE BETTER DECI SION S IZettle Pro and Backoffice give you in-depth reports. Track staff, stock and sales, all from the safety of your cloud-based portal.

GET SEVEN DAY SUPPORT

GIVE TOP-NOTCH SERVICE

Includes telephone, in-app and online support, seven days a week (8am– 8pm from Monday to Friday and 9am–6pm from Saturday to Sunday).

Enhance each customer’s experience by taking orders and payments directly at their tables.

£39

per month +VAT for a single iPad licence Try iZettle Pro for seven days with our free trial*.

Call 0800 404 5805 to get started.

*Terms & conditions apply 8

DRAM MAY 2018

STUART ROSS ON THE UNINTENDED CONSEQUENCES OF MRO

H

aving spent most of my entire working life in the Scottish Licensed Trade, I was very interested to read (Dram Issue No 330) the views of both the Pubs Advisory Service ( “ PAS “ ) and the Scottish Beer and Pubs Association (“SBPA” ) on the Neil Bibby Bill which proposes to introduce Market Rent Only (“MRO”) measures which effectively remove the beer tie in the tenanted sector of the pub trade.

My view is that, however well-intentioned this proposal might be, this piece of legislation will have serious unintended consequences and will not prove beneficial for the landlord or the tenant in the medium term. At first sight, it looks great for the tenant as, simplistically, he or she will be able to buy beer cheaper at the expense of paying a bit more in rent.

The majority of landlords are in the tenanted sector to secure some measure of control of supply in the beer sector as well as achieving an acceptable return on capital through the dual income streams of rent and supply profit. If their right to control beer supply and make profit is denied them, the probability is that they will come out of the tenanted sector altogether or radically reduce their involvement in it. Tenancy durations will be reduced to shortish-term lets (unlike England there is no security of tenure for tenants as the Landlord & Tenant laws do not apply north of the border ). Tenants who take the MRO route are unlikely to be offered continuity of tenure at the end of their contract. Property owners will switch the better-facilitated houses to managed retail or introduce more complex franchises or similar-such arrangements .

Capital investment will decline and I suspect that many of the larger property owners will reduce the number of tenancies in their Scottish portfolio to a level below whatever artificial threshold is applied to the new laws. ( In England, the law does not apply unless the landlord has more than 500 pubs. Since there are a host of regional brewers below the threshold, their tenants may well be aggrieved that they cannot go free-of-tie but local competitor tenants can do so simply because their pubs are owned by bigger property companies with more than 500 units. It`s an artificial and unfair playing field, from whichever angle you address it ).

In my opinion, this legislation will see the demise of the tenanted house model which, admittedly not perfect, has offered a huge opportunity for first-time operators to dip their toes into the pub game without the need for significant funding/financing, thus reducing risk for the newcomers. During my lengthy spell at Belhaven, we saw (and helped) many tenants progress to freehold ownership and become successful multiple-unit operators.

Wearing my Montpeliers (non-executive) hat, we used the tenanted

model in the early days to help build a solid foundation of café bars in the heart of Edinburgh. More recently, operators such as Kained Holdings in Glasgow and Andrina Bowes in Edinburgh have used the tenanted model to showcase their impressive skills in modernising a portfolio of community pubs.

I would challenge PAS`s claim that free-of-tie tenants will be able to secure funds to meaningfully invest into their pubs to create the end product of their vision. On short-term lets with no bricksand-mortar to proffer as security? I think not, at best they may be able to attract smallish amounts of Advance Discounts from beer suppliers. But this carries a beer-tie with it and the balance on the Advance has to be repaid when the tenancy contract ends, so the tenant is back to square one.

I also think it is grossly misleading for PAS to claim that consumer choice will widen as a result of this Bill. Most pub landlords offer their tenants a wide variety of choice from a broad range of beer brand owners. The tenant picks the brands that his or her consumers want to drink. If a MRO tenant has to split modest beer volumes between five or six brand owners, the price benefit of being free-of-tie will quickly dissipate.

The fundamental problem with this type of legislation is that it impinges on freemarket arrangements. The market always reacts to interference, one way or another.

People my age remember The Supply of Beer Orders 1989 which were designed to break the “monopoly” of the then big six brewers by restricting the number of pubs they were able to own to an artificial limit.

The purpose of the UK parliament was to widen consumer choice. What happened?

Within a few years the big six brewers were all in the hands of foreign owners (no doubt hitting the considerable UK tax take in the process) and the trade saw the spawning of two massive property companies who dominated the tenanted sector and created business models which were deemed by many to be far too one-sided, compared to the previous “ beer landlord `s“ style and culture of operation. Unintended consequencies.

Things have changed since these days. Successful landlords know that it is in their interest for their tenanted publicans to earn good money from their pubs. The share of economic profit from the property and its operation has to be balanced and fair.

The old adage of “Be Careful What You Wish For” sprang to my mind when I first read Neil Bibby`s proposal. It is supported by many different and highly respected groups and individuals, all understandably anxious about the beer pricing issue. My anxiety is more focused on the inevitable “unintended consequencies” of the MRO introduction.n DRAM MAY 2018 9

10

DRAM MAY 2018

“We are a big seller of Kopparberg, we probably sell about twenty cases a week. Mostly the mixed fruit and strawberry and lime flavours...there’s not much else to say about cider, we are primarily a beer bar.”

Josh Barr, manager at Bier Halle, Glasgow

Organic ciders are becoming increasingly available in the UK, in order for cider to qualify as organic the apples must be grown in orchards where no pesticides or harsh chemicals have been used.

56%

OF APPLES GROWN IN THE UK ARE USED TO MAKE CIDER. IT TAKES 36 PIECES OF FRUIT TO PRODUCE A GALLON OF CIDER.

“We only sell Sharps Orchard Cider, it’s a Cornish cider...cider isn’t seen as something to prioritise here really, in summer we tend to sell more but we don’t stock any flavoured ciders.”

Jamie Moran, bar manager at Kelvingrove Cafe, Glasgow

“We only sell two ciders...our draught one Hogans Tiny Rebel Cider tends to sell best,, I think people just prefer cider on draught.”

Mhairi Gate, Manager, Devils Advocate, Edinburgh

GLOBAL CIDER MARKET The UK is the largest cider market both globally and across europe. UK cider repesents

39%

of the global market.

36%

KOPPARBERG IS THE NUMBER ONE PACKAGED CIDER BRAND IN THE ON TRADE WITH 36% OF TOTAL PACKAGED VOLUME.

In the 14th century, it is thought babies were baptised in cider as it was more sanitary than water.

(CGA, TOTAL GB, MAT TY, DATA TO 31.12.2017)

Unlike beer, cider is always gluten free so is suitable for those with celiac and on a paleo diet.

DRAM MAY 2018 11

Unlike beer, cider is always gluten free so is suitable for those with celiac and on a paleo diet.

“Kopparberg strawberry and lime, is our best seller. It’s a big hitter when the sun is out and we have our outdoor area which is a bit of a wee sun trap.”

For farm workers in the early days, wages would include four pints of cider a day

Luke Mullen, Manager, The Parlour, Glasgow

100

“We only do the one cider, Smiths cider. It’s more of a nod to the fact we have it as an option...we like to keep our lines open for more craft beers.”

different varieties of apples are grown specifically for cider.

CASC, Aberdeen

South African cider brand Savanna is the 6th largest in the world, and it has a fresh new advertising campaign running at the moment.

The UK is now the brand’s 3rd largest market.

Says Amy Burns, Marketing Manager at Distell, “In a market saturated with sweet, and at times sickly, cider, Savanna Dry (5% ABV) stands out. And in line with current consumer trends around craft and the growth of the 330ml pack format (Kantar Worldpanel Data 2017*), Savanna recently launched a new expression: Savanna Cross.

A distinctively smooth cider with a real hop flavour, Savanna Cross is aimed at cider and beer drinkers, looking for something a little bit different. A harmonious blend of the unique aroma and finish of hops, with the smooth and crisp undertones of refreshing cider, we think it’s the perfect balance.

12

DRAM MAY 2018

There are over

“We sell a lot of fruit cider by the bottle...but definitely more draught cider, we only sell Olde English on draught but it does very well.”

Kenny Low, Manager Arlington, Glasgow

“We only tend to sell two cider options...we aim to provide a dry and a fruity option as there are more cider drinkers out in the summer. However, the weather doesn’t really impact our sales as much as it might a venue with windows, as we are a basement bar.”

Sian Buchan, Manager, Panda and Sons, Edinburgh

CONSUMPTION OF CIDER BY GENDER IS GENERALLY

EQUAL

hen it comes to trying something new, we take a Swedish approach, believing a fruitful life is worth investing in, simply summarised as “orka”.

UNLIKE BEER WHERE MEN ARE PRIMARILY THE TARGET MARKET AT

This means taking time to create the perfect balance of the ‘known’ and the ‘unknown’; or the fresh fruit flavours Rekorderlig is famous for, with the hidden complexities from a variety of herbs that are yet to be discovered.

80%

Served in a clear 330ml bottle, these lightly coloured ciders can be served over ice with a complementing fruit garnish, or built into a range of refreshing cocktails.

Rekorderlig Botanicals has been developed to complement the existing Rekorderlig range, inspired by developing consumer trends and the increased demand for something unique and different.

4.0% ABV

/REKORDERLIG /REKORDERLIGCIDER

Molson Coors have just launched Rekorderlig Botanicals, a 4% ABV cider which can be enjoyed either as long drink, or served as a cocktail.

Served in a clear 330ml bottle, these lightly coloured ciders can be served over ice with a complementing fruit garnish, or built into a range of refreshing cocktails.

DRAM MAY 2018 13

LICENSEE INTERVIEW

J

immy Marr is certainly a legend in his home town of Dundee.

He is a well known businessman and was also a past owner of Dundee Football Club. Over the years he has had business highs and business lows, but when I caught up with him at his Dundee offices, he tells me that he is now in the best place he has been for years.

Today he has several pubs, a taxi company, a recruitment company and a security company, a far cry from the days when he had 47 pubs and was in his own words, “like a hamster on a wheel.”

He has not been shy about publicising his business woes, and when we met he was still smarting from the treatment he had received from the banks.

He tells me, “The recession hit the licensed trade really hard. We had to batten down the hatches. I’d been with Allied Irish Banks for years, and we had a substantial loan with them, which we were repaying the capital on. Then one day our bank manager said they had sold our debt to Clipper Holdings a Luxembourg-based company. We weren’t the only company to find ourselves in this position many other Scottish companies also had their debt sold to Clipper. Their attitude was not good from the start. They just wanted their money and even though we raised £2.4m to buy the entire business back it wasn’t enough. Despite the two companies being solvent they then appointed an administrator who took over the running of the company. Even to this day I don’t know what they paid for our loan, but they were certainly not nice people to deal with.”

He continues, “For instance they told me, ‘we are going to bring a pub expert up from London to go around your estate’ and then told me it would cost me £25K. When I said ‘I’m am paying for it’, they then told me they would do it anyway and add the cost to my loan!”

He continues, “My wife Karen did say to me when I tried to buy the whole estate back that it was my heart ruling my head and that I would be paying the new loan off for the next 10 years. She was right. Now I have moved on and we are not laden with debt. Our estate is smaller and more manageable and we have two of the best and busiest pubs in Dundee – 172 at The Caird on Nethergate and Nicholls. Now I am looking for quality and not quantity. When I my pub estate was 47 pubs strong – I was obsessed with barrelage and was always trying to get to the next level. We got to 10,000 barrels but at the time I was buying pubs just to get more barrelage. Now I’m probably in the best position that I have ever been in. We have six pubs under management, 6 tenanted and a nightclub in Peterhead that I have had for 20 years.”

He has also just received planning permission to open a new 1920’s style ‘speakeasy’ nightclub in the basement of 172 at the Caird.

Jimmy bought the business from a Glasgow developer a year ago.

He told me, “When I bought the Caird it was more of a fine dining restaurant and it was very quiet. When I came in I changed the menu, so now the food is better than pub grub, but below fine dining and we introduced cocktails. I also put new signage up – it used to be care home, and people just used to drive past it without realising it was a restaurant. The previous operator was from Glasgow and he tried to operate The Caird like a Glasgow venue, but Dundee is a completely different market.” He continues, “We will be starting work on the Speakeasy soon, and I expect to have that up and running around October. We have also applied for a 300 seater function suite out the 14

DRAM MAY 2018

JIMMY MARR: THE COMEBA KING

ACK

BY SUSAN YOUNG back, but that is definitely work in progress – we still need planning.

We are right in the heart of the university area and it would be great to have that facility.

His other success story is Nicholls. Says Jimmy, “I originally bought the building in 2001 and opened it as a Sports Bar which I then sold to S&N. Then four years ago I bought it back and rebranded it Nicholls. We do a lot of food there. I have heard reports that there is a downturn in casual dining but I have certainly not seen it. At Nicholls we sell 350 dishes of fish and chips and mushy peas a week. There is certainly still plenty of demand for quality traditional dishes that are good value. I think people are coming back to independently owned places that are friendlier rather than going for branded restaurants.”

He continues, “I generally work in Nicholls on a Saturday because it is so busy. We generally do 300 meals between 12pm and 3pm and all cooked from scratch! It is quite pressurised. The majority of our customers are regulars so they know that there will be a bit of a wait. We are definitely very customer focussed, in fact the first thing I do in the morning when I open my eyes is go on Trip Advisor. I had a woman last week saying the food was great, the service was great, but her tea cup was too thick! How do you answer that? However I do generally call the manageress right away if there has been a problem and find out what happened before responding. Sometimes it is genuine and sometimes it is just people being people.”

Obviously there is a lot going on in Dundee at the moment particularly with the excitement around the imminent opening of the V&A. Says Jimmy, “Expectations are high, my fear is that although the V&A will attract people, what else are we going to offer. Around 1,600 hotel rooms will soon be available and we need to think about how we get visitors to come not just for the day but to stay for a while. They are expecting 800,000 visitors the first year and between 300-500,000 thereafter. We need to have a full package that can attract people.”

He adds, “I think the city councillors have done a great job at attracting hotels but I think they could be doing more for local businesses. It can’t just be all about the waterfront. For instance the policy of the licensing board has been that they are not releasing any more licences unless it is at the Waterfront. Any new operator coming to the centre of Dundee wouldn’t get a licence. I’m also surprised that they allowed a Marriot to be built right across from the V&A – it totally ruins the view.”

Jimmy’s next project, due to open imminently, is a new community pub in Whitfield. He tells me, “I’ve owned the building for 15 years. It was an old social club, and I’ve split it into different units – and I am opening a community pub in a space that we originally ran as a tanning shop.

It’s around 2,000 sq ft and will have a 120/130 capacity. The area used to have a bad reputation but now it is an ‘up and coming’ area.

There are lots of new houses and a new school too.”

I asked him if he had any plans to retire. He smiles, “My son Peter works with me in the business. He enjoys the trade and I am glad that we are now in a position where he will not be under the same pressure as I put myself under. He’s been working with me since he was 14 and he is now 28. When I eventually retire he will take over. My other son Lee runs the taxi business – you always have to do other things and the taxi company is a good add on. My daughter is not in interested in the business – she is a schoolteacher. But things are certainly not going to change for a few years.” Certainly with Jimmy life is not dull... n DRAM MAY 2018 15

incorporating the DRAM AWARDS 2018

AWARD CAT

DOG FRIENDLY PUB OF THE YEAR

CUSTOMER SERVICE AWARD

Dog Firendly Pub of the Year is sponsored by Antos. They 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.

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.

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

HOTELSCOTLAND

16

DRAM MAY 2018

AWARD FOR SUCCESS

HOTEL BAR OF THE YEAR

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.

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.

TEGORIES 2018 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.

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.

SOCIAL RESPONSIBILITY & COMMUNITY AWARD

COCKTAIL BAR 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.

NEW BAR OF THE YEAR

BEER BAR 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.

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

DRAM MAY 2018 17

incorporating the DRAM AWARDS 2018

AWARD CAT

THE PUB SPY AWARD

COUNTRY PUB OF THE YEAR

PUB OF THE YEAR

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.

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.

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.

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?

18

DRAM MAY 2018

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.

LIFETIME ACHIEVEMENT 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.

TEGORIES 2018 21ST AUGUST 2017 The Hilton Hotel (Glasgow) Tables of 10 £1200 inc VAT To reserve your table contact Cheryl: cheryl@mediaworldltd.com

WHISKY BRAND OF THE YEAR ��������������������������������� VODKA BRAND OF THE YEAR ��������������������������������� GIN BRAND OF THE YEAR ��������������������������������� BEER BRAND OF THE YEAR

GET YOUR CUSTOMERS TO VOTE FOR YOU AT SCOTTISHBARANDPUBAWARDS.COM DRAM DRAM MA MAY Y 2018 2018 19

DRAM AWARDS 2018

incorporating the

GUIDE

23 YEARS OF CELEBRATING EXCELLENCE IN THE SCOTTISH LICENSED TRADE

CALEDONIA INNS

www.scottishbarandpubawards.com

NOMINATE OUR VENUE FOR AN AWARD AT

Sandgate, Ayr

T-BAR DESIGN FOCUS

BY JOCELYN O’KEEFE

B

uzzworks has just unveiled its new bar and music venue in Ayrshire: The T-Bar, the first designated bar in the company’s portfolio. The location for the pub is next-door to the Tree House in Ayr which Buzzworks revamped a couple of months ago. The new venue is a relaxed pub, deisgned by Jim Hamilton, that offers a large range of beers, a cocktail list and freshly baked pizzas. Irene Anderson, of Buzzworks, project manager for The T-Bar, told DRAM “We really wanted it to feel natural. That was the whole idea behind it. We were also very keen to upcycle as we had a large stock of things we could use. For instance the bar itself is the original pewter bar from Elliot’s.”

The bar faces as you come in, and it has white tiles running the full length of the bar with a small step to allow customers to rest their feet. Facing the bar is a wall of windows - which create a light and airy feel.

Looking around, there is a very rustic feel to the place: the walls are a mixture of exposed brick and wood and the table tops are aged wood. Over to the right as you come in is the stage area for the music acts, slightly elevated with professional speakers on standby and and silver industrial looking spotlights hanging above.

The wall directly to the left of this area is completely covered in aged wood frames complete with old pictures.

The more industrial aspects of the design include an iron storage cage suspended from the ceiling and you can also see the exposed ventilation pipes running across.

The lights here are huge wicker affairs with very soft warm beams, tying together the mixture of the rustic and industrial themes.

Speaking about the industrial aspects of the design, Irene explained “We weren’t really trying to make it look industrial. We wanted to stay true to the materials we already had. We didn’t want anything to look too

22

DRAM MAY 2018

manufactured.”

The seating is an eclectic mix of plum upholstered fixed seating running around the outer perimeter of the bar, caramel leather seats, steel chairs and stools and wooden and woven chairs. The area around the bar is very spacious with room to stand, but the edges and corners are very cosy with the fixed seating and plenty of seats. Over to the left side of the bar, the corner has what resembles a shed made entirely of wood, presumably a storage cupboard, that really fits in with the aesthetic and is completed with little wooden shelves for plants to sit on.

The use of foliage across the bar takes the base of wood and brick and adds colour and beauty to every corner.

There is long artificial grass running all along the front window, potted plants sitting all about - lots of mini shelves specially created to sit these little plants.

This is particularly the case in ‘The Outhouse’, an indoor courtyard located behind the bar. The ceiling features a glass roof lantern so the area is naturally lit, giving the impression of being outside, and there are beautiful plants hanging from the ceiling. Irene told DRAM “The Outhouse was originally an outdoor terrace area, but with the Scottish weather we realised that it wouldn’t always be put to best use. We really looked at how to get the feel of being outside while still being inside.” The terrace also has an open fire,and is also decked out with green tiles and walls, meaning that even when the weather is dull, its still bright in The Outhouse.

The T Bar is a spacious pub with cosy corners to congregate in. The rustic charm is emphasised by the contrast of the industrial features and the delicate foliage decorating the space. The space will also be acting as an intimate live music venue with performances every Friday and Saturday night.n

KaV contracts Delighted to be involved with T-Bar. We wish Buzzworks continued success l Metal cladding & roofing l l flat roofing l l single ply roofing l l liquid applied roofing l l renoVations & extensions l l building Maintenance l l concreting & groundworKs l l coMMercial & agricultural sheds l

office: 01563 559631 Mobile: 07769 176216 kavcontracts@outlook.com

DRAM MAY 2018 23

15 John Street, Glasgow

SINGL-END DESIGN FOCUS

S

ingl-end – yes, that’s how you spell it - is a cafe famous for its brunches and home-made bakes. Now it has just branched out from its Garnethill residence and opened a second instalment in Glasgow’s Merchant City.

The original Singl-end was a converted warehouse space owned by the Pagliocca family which opened four years ago as a cafe-bakery.

They have now taken on what was formerly Piazzo Italian restaurant on John Street.

Approaching the new Singl-end, it is clear they are making good use of their location in a pedestrian precinct with plenty of outdoor tables.

There is a rustic feel to the place with some exposed brick walls, especially around the front door and there is lots of wood and tin, nothing looking brand new. However, that contrasts with a modern feel and strong pops of purple and blue on the walls and the shiny black panelling running around the bottom of the wall.

Mark Frossman, head of marketing for Singl-end, commented, “The designer we work with is very industrial, but when we first went in we stripped back the walls and found some amazing brick so we took it right back to its original walls, especially the brick arches at the front.

24

DRAM MAY 2018

BY JOCLYN O’KEEFE

We wanted to emulate a rustic feel with the industrial features.”

As you walk in, you face a set of stairs and curving round to the left you are immediately greeted by stacks of baked goods presented on either side entering into the take-away section, a new feature for Singl-end, and the main part of the cafe. In the heart of the space, the open kitchen is showcased on the right wall with a bar running around the outside of it holding stacks of plates and cakes, and there is also a clear area with bar stools available if you want a super close up view of your food being made.

Mark explained, “There is a huge kitchen in the basement, so everyone thought we were mad when we said we wanted to put the open kitchen upstairs. It’s very important Singl-end keeps its vibe of all feeling like the one room, so putting the kitchen in the heart of the space and bringing the passion of the cooking into the space where the people are eating it was very important to us.”

Over to the left, you see the bar area, where the bar surface is covered in cakes and goods alongside the neatly stacked glasses for the bar. Above the main bar are the spotless glass shelves showcasing their drinks with delicate foliage in amongst the bottles

“Proud suppliers of Singl-end.

We wish the venue every success in the future.”

Your fruit & veg partner

www.seasonalproduce.co.uk Stance D3, Blochairn Road, Glasgow G21 2TU T: 0844 871 6131 E: sales@seasonalproduce.co.uk

BRIDGEWATER are delighted to have been engaged on the project as Shopfitter and Project Coordinator.

We wish all the team at the Singl-end, Merchant City, great success for the future.

Bridgewater, Baltic Chambers 50 Wellington Street, Glasgow G2 6HJ 0141 248 8009 DRAM MAY 2018 25

DESIGN FOCUS and hanging from shelves, creating a very pretty effect. Over the open kitchen is a mezzanine level with more seating overlooking the downstairs area. The tables themselves are black iron with glass tabletops embedded with original memorabilia, a favourite feature from the first Singl-end. The memorabilia varies from old stamps and post cards to Polaroids and bank notes.

Mark said, “In Garnethill it was the owners own memorabilia that we used for the tables, but this time in Merchant city we reached out to our customers and asked them to send in photos, postcards and stamps...the tables are very much a continuation of our story and our growth in that sense.”

Another aspect they have taken from the original design is the use of the ribbed steel bars both on the bar and on the bar surrounding the open kitchen, giving quite an industrial kitchen look, contrasting with the quaint and pretty aspects of the design.

Wandering towards the back, you find the way out into the bright conservatory area with plenty more seating and a much more open and bright atmosphere compared to the darker, cosier inside area.

That’s not to say however that the cafe is not spacious, spreading all the tables across the three inside areas and the outdoor area means that there is plenty of space to move around, not to mention the very high ceiling creating the illusion of space.

Talking about the different areas of the space, Mark said, “We wanted to keep the vibe of Garnethill while making full use of all the new features and space we had.”

Singl-end is unapologetically open, nothing is hidden away: from the open kitchen and take-away area, to the clean plates and platter boards openly stacked on the bar by the kitchen and the polished cutlery sitting out in its pots, the glasses are openly stacked on and around the bar and the cakes are all sitting out to look at. You would think the place would seem cluttered, with next to no surface space and so much grabbing your attention, but it somehow resembles an Italian deli stocked to the brim, everything looks delightful and spotlessly clean. Singl-end have kept a hold of the identity that made them a firm favourite in Glasgow but have grabbed every opportunity this new space has offered them. n 26

DRAM MAY 2018

LTD

Wishing Josephine and Michela every success in their new venture from all of us at Lounsdale Decorators, we are proud to have been involved.

Serving the West of Scotland with over 25 years of experience in all aspects of Painting and Decorating.

Specialist contractors to the Hospitality Sector.

Commercial and Domestic work undertaken.

For enquiries call - 0141 887 8412 Email - lounsdaledecorators@hotmail.co.uk

incorporating the DRAM AWARDS 2018

If you want to attend there are tickets available: Table of 10 – £1,200 (inc VAT) Individual ticket – £120 (inc VAT) Contact Cheryl on 0141 221 6965 or email cheryl@mediaworldltd.com

www.scottishbarandpubawards.com

CALEDONIA INNS

GUIDE 23 YEARS OF CELEBRATING EXCELLENCE IN THE SCOTTISH LICENSED TRADE

DRAM MAY 2018 27

28

DRAM MAY 2018

Carnoustie Golf Links, Carnoustie

THE ROOKERY DESIGN FOCUS 00 Xxxxxxxxxxx, Glasgow

C

arnoustie Golf Links, home to the world-class Championship Course, has just opened its new luxury facility, Links House.

The project has been completed in plenty of time for the site to host the 147th Open Championship which takes place in July.

The whole project has cost in the region of £5m and includes the creation The Rookery, a new restaurant and bar, which overlooks the 1st and 18th holes of the championship course and of course the sea. Links House also includes seven state-of-the-art golf simulators and an elegant new pro shop.

Carnoustie Golf Links Chief Executive, Michael Wells told DRAM, “Carnoustie has always been on the front foot in terms of firsts (We were the first club to adopt red and white flags on the golf course), so we didn’t want to be any different when it came to designing and fitting out our new home. Through our fantastic interior designer Penny Banks, we created a unique and colourful approach to reflect on the youthful and accessible nature of our offering. Carnoustie, while being a world leading golf venue, is also a charity and has the local community at heart. We did not want to create a perception of exclusivity that a members club might have, but rather 5 star for everybody.

Danielle Fewell of Penny Banks Interior Design, who were responsible for the design, told DRAM, “We were given the brief to create an up-market restaurant reflective of the surroundings. We took inspiration from the land and sea that could be incorporated into the design, which can be seen in the colour scheme. We used a mixture of shades of blue to reflect the sea and earthy tones in the use of purple.”

Links House is a new-build venue and as you would imagine the new restaurant has a very contemporary look. One of the first things you notice is the wood panelled angled ceiling which has six dramatic circular lights. There is also wall to ceiling windows which run the length of the restaurant, and doors leading out to a glass balcony area. There are also very subtle wall lights on steel beams that run

BY JOCELYN O’KEEFE

through the restaurant.

The restaurant has a large abstract mural running along the wall.

It resembles a wave, tying in the sea theme, and the shade of blue coordinates with some of the chairs that are the same colour. The seating is a collection of soft cushioned chairs of various colours of blue and purple, providing comfort while still adhering to the aesthetic.

Although Penny Banks is based in Cambridgeshire they fully embraced the need to create a Scottish-feel. Says Danielle, “We wanted to reflect the heritage of Scotland in the design so we commissioned a lot of local artists and craftsmen while still pushing the boundaries in commercial design.”

The furniture used in the restaurant have uniformity when it comes to the shape – for instance all the chairs are the same style, but some are upholstered in a rich plum where others are in teal.

The tables are various shapes and sizes and very modern looking.

They range from round to square but are all made from the same material. Copper detailing has also been used on the furniture, adding to the high-end finish of the design. And there is a carpet which runs throughout the restaurant which fits in with the land and sea theme.

Danielle says, “The aim was to appeal to high-end, creating a sophisticated space; however we also wanted to remain versatile and make it a suitable venue for people to ‘pop-in ‘ as well as come in for a sit-down meal.”

Penny Horner, Managing Director and Head of Design at Penny Lane concludes, “We are hugely proud of our involvement with this stunning project, the client has been a breath of fresh air really wanting to push the boundaries in commercial interior design. Our inspiration was taken from elements of land and sea, and we were keen to incorporate natural materials, as well as local artists and craftsmen for a reflective and heritage encompassing design.” n DRAM MAY 2018 29

A Southside institution for many years, the time had come for Church on the Hill to get a major revamp.

As Signature Pub Group set about creating a stunning new interior, Saved By Robots the Glasgow based creative and design agency, who recently brought you high profile venues such as Sugar Boat in Helensburgh and Black Ivy in Edinburgh (the latter for which they are nominated for the prestigious Restaurant and Bar design awards), worked alongside them to develop a fresh new brand identity to support this brave new era for the venue and open it up to a whole new audience, as well as helping some old patrons to return.

Paul McVey - Creative Director at Saved by Robots “We looked to classic Americana typography for inspiration and developed

30

DRAM MAY 2018

a slick, clean look that would support the new more premium, contemporary offer and really hammer home a sense of ‘new-ness’.”

Mike Pawlukiewicz - Design Director for Saved by Robots “While pursuing this fresh identity, it was essential to ensure the brand remained rooted in the community and balanced being both aspirational and accessible. We really enjoyed helping the team at Signature to ‘Celebrate the Southside’ and deliver a brand that ushers in the next exciting chapter for Church on the Hill; one which is bold, iconic and exciting, but still welcoming and warm. Now the doors are open and it looks great!”

A full list of the creative agencies projects can be found on their website. www.savedbyrobots.com

16 Algie Street, Shawlands

CHURCH O DESIGN FOCUS

W

hen it comes to Glasgow’s south side, there has really only ever been a few options for self-respecting latenight drinkers, and in its prime, Church on the Hill at Battlefield was at the top of that short list. And now new owners Signature Pubs plan on making it not just a late-night venue but a firm favourite with all ages and families too.

Having invested more than £2m on the former Langside Church which sits facing the Battlefield Monument. It is literally the church at the top of the hill, so you can’t miss it. The building has an imposing façade, with Graeco-Roman style features having been designed by Alexander Skirving, former student of Alexander (Greek) Thomson, in 1896.

A fire turned the church to ruins in 1989, which led to it being purchased and renovated, first reopening as a bar in the 1990s.

But at that time the designers didn’t showcase the buildings original feature. This time round Signature Pubs were keen to bring the building back to more of its original state and so they have made the ceilings much higher and have re-instated windows which were previously bricked up. I had never visited the venue prior to the refurbishment, so Louise Maclean, marketing manager for

ON THE HILL signature pubs, filled me in on the main changes they had made: “Structurally, our initial concept was to open the space up and create comfortable eating and drinking spaces that feel roomy while still cosy. To that end, we raised the ceiling by 4 feet to give the venue a height befitting such a vast venue. The entire venue was extensively refurbished from the outdoor spaces to the bathrooms ensuring we achieve an overall look and feel that is clean, fresh and contemporary, but keeping the kind of chilled out atmosphere you’d expect from a neighbourhood haunt – we hope we’ve created the perfect balance between local pub and trendy metropolitan venue.”

The bar and restaurant are split into two distinct areas. There is an area to the left as you come in which is primarily for dining and it boasts an open kitchen directly facing you. There is plenty of booth style seating running along the left wall and more circular booths ready to seat large groups in the centre. It is also on this side that the beautiful overhead foliage falls and the left wall features original stained-glass windows.

On the right, down a couple of stairs, is the area where the sports loving drinkers congregate. It has large screens and you don’t

BY JOCELYN O’KEEFE

have to go too far to get to the bar which runs the breadth of the room. In front of the bar are two large rectangular pillars with wooden panelling on the bottom, complete with shining white tiles covering the rest of the length. They have a small lip, just about big enough for a glass, but says the bar’s designer Adam Tibbet of Tibbet’s Abell, “When there is sport on this bar is very busy and we didn’t want to encourage people to stand by the pillars. That’s why the lip isn’t bigger!”

Although it is a large spacious bar and restaurant it is made more cosy by the use of delicate foliage. It has a relaxed feel with a mix of fixed seating with soft caramel leather upholstery and chairs. There are great pops of colour with lime green and blue seats and couches. There are plenty of tables varying in size, ready to seat two, or much larger tables you could easily squeeze large groups around. The overhead foliage, partly disguises the exposed industrial like ceiling with its black ducting and black industrial lights attached to what almost looks like scaffolding. The industrial theme seems to continue on the tables which have studs running around the rim resembling large pins or bolts. The back bar unusually has, behind glass panelling, taxidermy birds and a DRAM MAY 2018 31

DESIGN FOCUS rabbit, creating a focal point for those gathering by the bar. Louise explains, “We made an effort to avoid a stark juxtaposition between a very contemporary design and an historic iconic property, so the design is scattered with elements of both the old and the new to create a harmonious balance between the venue’s past and present. The (artificial) taxidermist was included to create a tactile complement to the traditional woodland scenes represented in the artwork elsewhere in the venue.”

If you visit during the day you can enjoy plenty of natural light shining through the front doors and its stained-glass windows.

And, of course, dogs are welcome, there are various water bowls in the foyer area at the front of the church and look out for the doggy hall of fame with polaroids of regular doggie guests. Or if

you need to stop and grab a quick coffee during the day, down at the far end of the bar stands a classic wooden take-away coffee stand, beautifully painted and complete with a chalk board detailing the coffee and cakes available.

The true charm of the place lies in the details, the eclectic mix of partially exposed brick walls, old paintings, angle poise wall lights and a multitude of plants sitting on shelves and hanging from the walls all complement each other so wonderfully and help fill the humongous space.

Church on the Hill is a laid-back, warm place which caters to drinkers and families alike, where the sheer size of both the inside and the outdoor drinking area will be warmly welcomed by Glasgow’s southsiders. n

BEER WA R M W E L C O M E NOW P OURING AT CHURCH ON T HE HIL L

32

DRAM MAY 2018

@dramscotland

SUE SAYS

/dram.scotland

The Scottish Government, I believe, are revising the qualification for Personal Licence Holders (PLH). But for some reason instead of letting the trade know they decided to keep the details under wrap. They didn’t even tell the main training providers never mind licensed trade bodies.

I asked the Scottish Government to confirm whether the refresher course that PLH holders have to undergo before the 10th year anniversary would still be relevant? Instead of answering the question they totally ignored it. Saying instead, “The personal licence remains a key element of the alcohol licensing regime.

We will be undertaking detailed engagement with stakeholders to firm up and publicise arrangements ahead of the ten year point for personal licences in September 2019.” So I can’t help feeling that until the Government qualifies which training course is relevant that you put off doing your refresher course!

Wetherspoons to promote offers when they have offers on all the time. But hey it certainly got them in them in the news.

I popped down to the new Radisson Red at Finnieston to have a look at the newly opened hotel and guess what... they have a hotel pup! A lovely wee dog called Baxter. Curator of Radisson RED Glasgow Michael Weston told me, “We have a relaxed vibe and we are pet friendly, so it was only appropriate that we had a dog of our own.” It’s the first time I’ve met a ‘Curator’ … ‘cool speak’ for GM. Not sure I’m cool enough for this hotel, but I’m sure my dogs are.

Minimum Pricing is now a fact of life. However what doesn’t seem to have been tied down is the legislation and Lawyer Janet Hood believes there is a loophole. The issue is the guidance suggests some wholesalers can use “dual pricing” to sell below the ceiling unit price, despite no such exemption appearing to exist in law. Janet says, “I am concerned that the Scottish Wholesale Association’s Minimum Unit Pricing and Licensing Guidance Note for Wholesalers may be wrong in law but if I am wrong it is a gift of supreme proportions to all those supermarkets, corner shops and convenience stores whose operators have been required to register under the Alcohol Wholesalers Registration Scheme. If the guidance is indeed correct it will drive a horse and cart through the Scottish Government’s hard fought Minimum Pricing legislation...”

Now Health Secretary Shona Robison is being held to task, because this was brought to attention a fortnight before the legislation was brought in. It feels like a rushed job despite the fact it took eight years to get the legislation across the line. It should have been watertight!

I was at the recent Scottish Tourism Alliance Conference and it was really interesting to here what Peter Martin, Vice President of CGA Peach had to say. He revealed the results of consumer research which shows that customers today want good experiences. Of the people surveyed 81% of people said that the experience was the most important factor. Service got a 72% score, value came in at 69% and food quality 63% . They also wanted things like in-outlet tasting, activities like meet the brewer, live music, live in outlet events, in outlet popup-kitchens, and in-outlet pop up bars. Now you know.

JD Wetherspoon has disabled its social media channels because customers are being anti-social. Of course there will be a financial benefit not having to keep its social media up to date, and it probably is more difficult for a chain like DRAM MAY 2018 33

SHOWCASE PROPERTY & SHOWCASE

Buy businesses.

Sell businesses.

Grow businesses.

Smugglers, Troon

The premier licensed specialist Transacting, valuing or advising on 14% of the UK market. That’s over 7,000 licensed premises a year.

Canny Man, Kilmarnock

Long Leasehold £45,000 Freehold £250,000

Freehold £595,000

• Recently refurbished

• Well fitted out and well presented

• Established licensed venue

• Fully fitted kitchen. 60 covers

T: 0141 352 7300

T: 0141 352 7300 6853985

The Thorn Inn, Johnstone Freehold £450,000

6863560 Sasso, Edinburgh

• Detached property prominent corner position

Leasehold £40,000

• 3 bed owner’s/management flat above

• Prominent location

T: 0141 352 7300 6853988

• Restaurant (70), Bar (30) T: 0131 557 6666 5265381

For more properties visit: christie.com

34

DRAM MAY 2018

SHOWCASE

SHOWCASE

CATERING EQUIPMENT

KIRKLEES DEVELOPMENTS LTD

HOG ROAST UP TO 200lb

From Only £1920

MAGNUM 8 BURNER

From Only £1460

ZENITH 5 From Only £645

Call us or visit our web site to order Tel: 01484 401134 www.kdev.co.uk enquiries@kdev.co.uk All prices exclude carriage and vat

DRAM MAY 2018 35

SHOWCASE SHOWCASE

Market leading Touch Screen Epos Systems from authorised partner

Designed for:

• Pubs & Bars • Restaurants • Hotels • Nightclubs • Members Clubs • Fast Food Takeaways

Tel: 0333 121 2150 www.icrscotland.com

36

DRAM MAY 2018

BARS . RESTAURANTS . HOTELS WINE BARS . CLUBS . RETAIL SHOPS Tablet Solutions / Back Office Software PMS Integration/ Cashless Kitchen Video Systems/ Cloud Loyalty Systems Booking Manager

GLASGOW - 0141 424 0558 EDINBURGH – 0131 447 1800 AYRSHIRE - 01292 285404

info@acrepossystems.co.uk www.acrepossystems.co.uk

SHOWCASE

SHOWCASE

Premier Cash Registers Premier Cash Registers l SUPPLY & FIT l RECOVERS l REPAIRS l SIGN WRITING l PRINTED ROLLER BLINDS

Have Ha at

• Casi • Casio int indiv individua • Prog • Programm stan standard • 1 ye • 1 year on • Othe • Otherplea ma please c

Premier Cash Registers Premier Cash Registers Premier Cash Registers Have complete control Have complete control at your fingertips at your fingertips

Suitable for

Suitable for PUBS • RESTAURANTS • NIGHTCLUB

• Casio integrated Epos Systems tailored to your Have complete control • Casio integrated Epos Systems tailored to your individual requirements. at your fingertips individualare requirements.

SALES SERVICES • Programming and installation included as • Casio integrated Epos Systems tailored to your • Programming and installation are included as standard. individual requirements. standard.

• 1 year on-site warranty also included.

• Programming and installation are included as standard.

1 yearare on-site warranty also included.

• Other makes and•models also available, please contact us•for further details.

1 year on-site warranty also included.

Other makes and models• are also available,

LEASE AA PUBS • RESTAURANTS • NIGHTCLUBS

SALES SERVICES LEASE AND R

Contact us for more in

Contact us for more infor please contact us for further details. 0141 633 1

CONTACT DETAILS: • Other makes and models are also available, DBH Blinds & Awning’s (Glasgow) please contact us for further details.

07973205664 are suppliers & installers of multiple Suitable for 641 6974 types of awning’s & dutch canopies PUBS •0141 RESTAURANTS • NIGHTCLUBSSuitable AND MEMBER CLUBS Suitable for for dbhawnings@hotmail.com for commercial and domestic use.

SALES SERVICES LEASE ANDPUBS RENTAL • RESTAURANTS • NIGHTCLUBS AND MEMBER CLUBS PUBS • RESTAURANTS • NIGHTCLUBS AND MEMBER CLUBS www.dbh-awnings.co.uk SALES SERVICES LEASE AND RENTAL With over 25 years experience SALES SERVICES LEASE AND RENTAL join us on facebookus for Contact more information working with awning’s, we are not Contact us for more information DBH Blinds & Awnings short of experience.

www.premiercashregis 0141 633 14

www.premiercashregister

0141Contact 633 us 1440 for more information 0141 633 1440

www.premiercashregisters.co.uk

www.premiercashregisters.co.uk 0141 633 1440

www.premiercashregisters.co.uk

DRAM MAY 2018 37

ROUNDUP AMBASSADORS HONOURED AT THE SPIRIT OF SPEYSIDE WHISKY FESTIVAL At a gala dinner to officially launch the start of the Spirit of Speyside Whisky Festival three industry veteran received awards.

Guests at he event held at the Benromach Distillery in Forres applauded industry veteran Ian Urquhart – a former managing director of world-renowned merchants Gordon & MacPhail – presented with the Spirit of Speyside Award.

Festival chairman James Campbell said: “Ian has played a pivotal role in developing the Scotch whisky industry at home and abroad and is an obvious choice for this very prestigious honour.

He not only spent 41 years with Gordon & MacPhail, helping to steer it on the path to international growth and to become the multi-million-pound operation that it is today, but he played an integral part in getting Benromach back into production, leading to the creation of some of the finest malt whisky that Speyside has to offer.

“The festival also owes him a debt of gratitude: in his role as company secretary from 2006 to 2011, he played a key role in developing the event into the festival that we know and love today. Without his support, we would not be welcoming visitors from countries from Kazakhstan to El Salvador. We are now a truly international event, and that is in no small part down to Ian’s knowledge, passion and enthusiasm.”

In addition to his work with the whisky industry, Mr Urquhart is director and chairman of another famous Speyside firm – Johnstons of Elgin cashmere mill – and has been a past director of Food and Drink Scotland. He’s a deputy lord lieutenant of Moray and a director of tourism organisation North Coast 500 Ltd. It was another leading light in the local tourism industry that picked up the Spirit of Speyside Whisky Festival ambassador award. Laurie Piper, operations manager for Moray Speyside Tourism, has worked tirelessly to raise the profile of the region since joining the organisation two years ago.

Meanwhile Peter Klas, a Cologne-based businessman who

opened a Scottish luxury goods store after being inspired by a visit to the festival received the International Ambassador Award.

“One of the key events of the festival is the Spirit of Speyside Whisky Awards – a contest in which members of the public vote for their favourite Speyside whiskies following a blind taste test.

The fact that these judging sessions are now held in a number of international destinations as well as here at the Festival is down to Peter. Peter comes back to the Festival each year, bringing with him more and more of his friends. He stages two whisky tastings every day in his shop and we are incredibly grateful that he introduces people to our great Speyside whiskies, and recommends that they come to pay us a visit.” said Mr Campbell.

The Speyside Whisky Festival has now been running every May Day bank holiday weekend for the past 19 years. This year looks set to be one of the most successful yet, with a record breaking number of tickets sold.

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 Jocelyn O’Keefe • Advertising Syliva Forsyth • Jacqui Allan • 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.

38

DRAM MAY 2018

?

IBC FP AD

THE ORIGINAL UNIQUE SWEET & BITTER TASTE OF DISARONNO MAKES THIS FAMOUS ITALIAN LIQUER RECOGNISABLE

ENJOY RESPONSIBLY