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DRINKS RETAILING AND MARKETING

@dramscotland

DRAM MAGAZINE June 2019 ISSN 1470-241X

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DRINKS RETAILING AND MARKETING

WELCOME Welcome along to June’s DRAM. I’ll start by giving you all another gentle wee reminder to get your entries in for this year’s Scottish Bar & Pub Awards on August 20th. Turn to page 18 for a list of all the categories plus all the other details.

This month’s licensee interview is with the wonderful Seumas MacInnes of Glasgow’s Cafe Gandolfi. I managed to catch him for a chat about everything from rates to a crispy ant delicacy that he tried in Brazil just before he jetted off to Toronto. Read what he had to say on page 22.

As usual we deliver our design verdict on two venues. Firstly there’s what Kevin Finney has done at BUF in Ayr after the unit had lain empty for eight years.

We debut a brand new column for the magazine this month brought to you in association with Glengoyne. It gives bartenders a chance to give us their take on what’s happening at the coalface as well as tell us a wee bit about themselves.

Our people feature is on influencers in the Scottish licensed trade. We asked them what inspires them, plus a number of other questions. Read all about it on page 12.

June

2019

FEATURES

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2019 INFLUENCERS

We take a look at some of the people who are the trade influencers.

18 22 23

SCOTTISH BAR AND PUB AWARDS Check out the cateogories now.

LICENSEE INTERVIEW

Jason Caddy talks to Seumas MacInnes

DESIGN FOCUS Buf, Ayr

REGULARS

See you all next month Jason Caddy, Editor jason@mediaworldltd.com dramscotland.co.uk

@dramscotland

CONTENTS

/dram.scotland

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NEWS

All the news on pubs, bars, restaurants and hotels.

BRAND NEWS

All the latest brand news.

SUE SAYS

Straight talking from our very own Publisher.

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ENGINEERING A NEW PUB Edinburgh’s Telford Arms has been transformed into The Scottish Engineer, thanks to a joint £500K investment by Belhaven Pubs and Ecosse Inns.

Belhaven worked closely with the pub’s new operator Andrena Smith-Bowes of Ecosse Inns and marks the sixth pub for the group. Said Andrena Smith-Bowes, “We’ve created 172 seats inside and 132 seats outside and have redone the whole place. It’s absolutely perfect timing for summer and we’ve been packed since opening. We took a pub that wasn’t trading too well and decided to turn it into a tribute to all the great engineers of Scotland, such as Alexander Graham Bell and John Logie Baird.

“We’ve completely re-landscaped the outside, put in raised decking, lights and a feature water wheel with steam that comes out. It’s all really beautiful, although I say it myself.”

The other five operated by Ecosse Inns are The Elizabethan in Dunfermline; The Barologist in Leith (formerly the Cameo); The Scottie in Edinburgh; The Terrace in Edinburgh andThe Clermiston Inn in Edinburgh all are with Belhaven Pub Partners.

The High Dive The latest addition to the Civerinos Food Club, ‘The High Dive’ Pizza bar is officially open in the capital. It is, say the company behind it, Edinburgh’s very first ‘Pizza Pub’ situated on St, Leonard’s Street which is the former Old Montague Bar. It joins ‘Civerinos’ at Hunter Square on The Royal Mile and ‘Civerinos Slice’ at Forrest Road. Civerino’s is owned by Michele Civiera.

YOU DURTY BURGER! Chef Danny McLaren is getting set to open Durty Vegan Burger Club in Finnieston after taking over the space from The Cran.

The new join is at 994 Argyle Street.

McLaren established himself while running the kitchen at Bloc+ bar, going on to run vegan pop ups and work on menus with other venues. Danny told DRAM, “We are only going to be open in the evenings for the first three months in orde to test the water and to see if there’s an appetitie for it. If there is, we are also planning to run community-based events meditiaion and community based stuff in conjuctuion with the owner of the buidling Aziz Razool.”

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VIC’S & THE VINE OPENS IN PRESTWICK Buzzworks long anticipated venue The Vic’s & The Vine opened last month in the former Elliots on Prestwick’s Main Street following a seven-figure investment by the Ayrshire based hospitality group.

It’s a venue of two halves - a 150-cover restaurant, The Vine, and a modern take on a traditional bar, Vic’s.

Buzzworks Managing Director, Kenny Blair, said, “Watching the complete overhaul of Elliots to see the new Vic’s & The Vine take shape has been very exciting and customer feedback so far has been fantastic.

“We are proud to have opened the doors to our striking new venue and although the interior may have changed beyond

recognition, the same world class service will still be on offer and we can’t wait to welcome both regulars and new customers to Vic’s & The Vine.”

Buzzworks also added a stage and live music system to the unit, live sport screenings in 4K, with the whole project being overseen by designer Jim Hamilton.

Vic’s bar also features three 500 litre chilled copper beer tanks, a new glass skylight, authentic fireplace and wall art murals by artist Michael Corr.

The Vine restaurant now boasts a large party dining area and neighbouring Bakehouse supplying the restaurant with an array of baked goods.

More next month.

David Davidson and Stephen Heggarty are the new tenants at The Clipper Bar on Dumbarton’s High Street. A spokesperson told DRAM, “The guys have made a few changes so far, like re-introducing Sky and some new TVs. David and Stephen are also in the middle of overhauling the cocktail and the food menus.” This duo are well versed in the trade, and currently have a few leases in Greenock and are also currently looking at a premises in Cardross.

COVER STORY

EPICURES REVEALS ‘EPIC’ NEW DESIGN Oli Norman’s latest Glasgow acquisition Epicures of Hyndland now boasts an events area and space where groups can meet following a £250K refurbishment. There’s also indoor trees and a salad bar, grey floors and indoor foliage. A spokesperson told DRAM, “We have introduced a new outdoor space, plus the layout has also changed and we have opened up the space and created cosy pockets where people can enjoy a drink and there’s also a real fire.”

“The mezz is available for hire and has a capacity is 40. There’s also a big table to encourage people to be sociable and it can also be hired.”

THE BOTANY WELCOMES NEW HEAD CHEF KERR Chef Jim Kerr is the new head chef at The Botany Bar & Restaurant on Glasgow’s Maryhill Road. Jim spent over six years as Executive Chef at Erskine’s Mar Hall where he cooked for many celebrities over the years including Kylie and Elton John.

Most recently he was at The Western Club, Glasgow.

Jim Kerr’s menu at The Botany features classic Scottish cuisine made using seasonal and locally sourced ingredients where available. It will also have an international flavour.

There will also be some celebrity favourites such as the Asian Hot and Sour Soup, loved by Kylie Minogue, who spent a week at Mar Hall while on tour, and the Salmon Teriyaki with jasmine sticky rice, which was a favourite of Elton John’s.

Did you know?

Glasgow’s Horn Please Indian restaurant, owned by Preveen Kumar, has moved from Berkley Street to 914 – 916 Sauchiehall Street. And we learned a new thing - that horn honking is a big deal on Indian roads, hence the expression ‘Horn (OK) Please.’

Major refurbishment for Port Seton pub Port Seton’s Wemyss Hotel is being renamed The Seaglass Inn and will shortly re-open after a £540K refurbishment. Its new operators aremother and daughter team Christine O’Brien and Sarah Couch who are pictured on our cover.

Star Pubs & Bars aim to have the new Inn open by mid-July, having completed an external and internal renovation.

Christine, who also runs The New Plough Inn with her father Thomas O’Brien (Tam) in Tranent, comments, “Everything is changing.

The inside will be much more stylish, welcoming and comfortable. The plans will also open up the two-room pub into a light airy space with a bar and a dining area, comfy sofas and booth seating and concertina doors opening onto the garden. A kitchen will be added and new toilets installed.”

Externally new signage, lighting and planting, new outdoor furniture, decking and festoon lighting.

Christine adds, “I’ve run hospitality businesses with my parents and it’s exciting to carry on the family tradition and start a new venture with my daughter. Working with Sarah will also enable me to be front of house at both The New Plough and The Seaglass.”

Brian Davidson, Star Pubs & Bars operations director for Scotland, said, “With so many new homes being built on the A1 corridor, there’s a shortage of great pubs that serve food. We’re delighted to be joining forces with Christine and Sarah to broaden the appeal of The Wemyss Hotel. We’ll be working flat out to get The Seaglass open so that people can use the new garden over the summer. We’re investing over £4 million in pubs around Scotland this year to help them move with the times and thrive for the long term.”

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NEWS Aberdeen to welcome The Esslemont Aberdeen-based The McGinty’s Group £500K transformation of the former Esslemont and Macintosh building on Union Street into a bar and restaurant called The Esslemont is expected to be completed this summer. The dual concept unit will comprise of a bar and 120-seater restaurant on the ground floor, which will be named The Esslemont, while the pizza restaurant upstairs will be known as Mac’s Pizzeria.

Esslemont and Macintosh opened in 1873 and occupied a space on Union Street from the 1920s until it closed in 2007.

The ground floor was most recently occupied by Jamie Oliver’s Italian restaurant, but has lain empty since the business closed two years ago.

Rutherfords in Kelso, Scotland’s self-proclaimed only micropub, has no kitchen. But owners Simon and Debbie Rutherford have responded to customer demand for food by adding a new menu, which includes a vegan platter. Said Debbie, “We have noticed a real shift in people’s food requests, and one of our Bar hosts is Vegan, so we had a great taste tester in her.

People love to come and sample our very unusual drinks, and now they can enjoy the food they love at any time of the day. It was a challenge as we have no kitchen, but we’re pretty inventive. And determined!”

The former Annfield in Edinburgh’s Newhaven has been extensively refurbished and is now called Basil’s. Taking its name from Sir Basil Spence, the Scottish architect who designed Coventry Cathedral as well as several prominent buildings in Edinburgh, Basil’s is being run by Neil Douglas, the man behind Glasgow restaurants Ardnamurchan and Café Antipasti.

Amber Inns makes move into Coatbridge

VITTORIA ON THE BRIDGE Tony Crolla’s £300k investment has enhanced his Vittoria on the Bridge unit in Edinburgh with an extensive refurbishment across both floors. Michael Dunn of MD Hospitality was the project’s design consultant.

The Italian restaurant didn’t close for one day while the refurbishment took place. GM Alberto Crolla told DRAM, “The interior design has gone from quite a dark to lots of Mediterranean colours – principally light blues, yellows, and there’s lots of marble on the walls. The £30k marble top bar is a real design talking point, really world-class, and its installation also means that

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customers can now pull up a stool and eat and drink at the bar.

The floor has been tiled in a mixture of mosaic style flooring and wooden floorboards. The seating, meanwhile, has been upholstered in blue and yellow leather. There’s new equipment in the kitchen plus the toilets are also brand new.”

Alberto continued, “We did the top floor while downstairs was open and then flipped it so that we were still able to trade to with no disruption to service.

Upstairs the focus is now on smaller groups and big comfy chairs while downstairs caters more for big groups.”

Amber Taverns has acquired the former post office building on Main Street, Coatbridge, for £165,000. Sam Frankland, Property Director at Amber Taverns, said, “We look forward to bringing an Amber pub to Coatbridge and hope our investment will stimulate further growth on the Main Street. We will invest around £600,000 in this building to create an

attractive pub which we believe will appeal to a wide range of customers.”

Coatbridge is the second pub the company has purchased in Scotland with its Paisley premises due to open this summer and the Coatbridge venue scheduled to open this autumn. Two further Scottish outlets are earmarked for opening this year.

GOSPEL MUSIC ON THE MENU MacSorley’s on Glasgow closed suddenly back in September last year, but the Star Pubs and Bars pub is now under the stewardship of new tenants, mother and son team Debbie and Brandon Doherty and they are introducing a novel new form of pub entertainment - a gospel choir!

Star Pubs & Bars invested £48k on overhauling the pub and Brandon told DRAM, “The layout of the bar will remain the same what is new, however, is the kitchen because we plan on expanding the food offering considerably compared to when it was last in business, plus there’s a new PA system.”

The bar has been synonymous with music in its recent past and the Dohertys plan on continuing this tradition. Explained Brandon, “We plan to have lots of musical instruments dotted around the place, like a piano, banjos and guitars, so that customers can jam away as and when they like. We’re also playing host to a gospel choir every Sunday morning as well as all live band PAs of course, and we also hope to be doing tie-ins with music venues like the 02 and Classic Grand.”

NEW

COMING LATE SUMMER

NOW AVAILABLE IN TRADE

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BRAND NEWS

ALL THE L ATEST BRAND NEWS

WHISKY

GIN

NEW ISLAY WHISKY FROM HUNTER LAING

EXTENDED RANGE FROM EDEN MILL

Hunter Laing & Co. released Scarabus Specially Selected at the Islay Festival of Music and Whisky (Feis Ile). The Islay Single Malt Scotch Whisky is bottled at 46% ABV and will be available worldwide from mid June. C ​ ommenting on the release of the new expression, Stewart Laing, Managing Director, said, “We’re extremely proud of the Scarabus whisky and the Feis Ile Festival is the perfect place to release the first bottling. We aimed to produce an expression that showcases a traditional Islay whisky style, and the unmistakable Islay smoke matches wonderfully with the rich, sweeter notes that linger on the finish.”

TELL US A STORY...

The Balvenie has launched its new Stories range – a collection of three single malt whiskies representing tales of character, endeavour and craft, created at its home in Dufftown, Scotland.

The Balvenie Malt Master David Stewart MBE said, “Stories are the lifeblood of The Balvenie distillery. They make up the fabric of who we are and what we do. The Balvenie Stories collection tells these tales in liquid form, giving whisky drinkers across the globe a special glimpse into the unique and very human nature of how we produce our whisky. Each expression in the collection reflects this by telling its own story via first-hand accounts and recollections of the many people involved.”

JURA LAUNCHES ‘SAY HELLO TO JURA’ CAMPAIGN Jura Single Malt Whisky has revealed a new consumer campaign called ‘Say Hello To Jura.’ Comprising cinema advertising, national broadcast video on demand, out of home advertising and digital advertising; the campaign will deliver nationwide coverage, as well as focused investment on key cities including Glasgow and Edinburgh. Kirsteen Beeston, Head of International Malts Brands at Whyte & Mackay Ltd said, “We know our audience are looking for brands with a real sense of purpose, and that when they hear our brand story they are captivated by the role Jura Distillery plays within its surroundings. Jura, as a tiny island community, produces a malt unlike any other because all 212 islanders have an emotional stake in the distillery and the whiskies produced there.”

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Eden Mill, the popular Scottish gin and whisky distiller released its new Love Gin Liqueur earlier this year.

The liqueur is first in the new Love Gin Liqueur range and is recognised by its bright fuchsia colouring that comes from a combination of Madagascan Vanilla, Croatian juniper, goji berry, rose petal and Scottish raspberry.

The amalgamation of distinct aromas creates a complex and decadent flavour profile evocative of Turkish delight and premium raspberry ripple ice cream Paul Miller, Co-Founder of Eden Mill, said, “This versatile liqueur can be enjoyed neat, or over ice served with premium tonic and is the perfect addition to any gin lover’s gantry.”

Eden Mill’s Love Gin Liqueur delivers a sweet and creamy taste over a soft backdrop of vanilla. On the nose, customers will be familiar with the sweet scent of raspberry syrup. Finishing, the liqueur leaves a lingering sweetness, with the vanilla fading to reveal berry fruit and aromatic floral notes.

NEW

COMING LATE SUMMER

NOW AVAILABLE IN TRADE

RTD GLOBAL BRANDS DEBUTS TWO READY-TO-DRINK BRANDS Canned Italian Spritz Beviamo is has been launched by Global Brands into the on-trade. The 5.5% abv expression uses original Italian recipes, combining a mix of bitter liqueur, Italian wine and soda water. Christian Sarginson, brand controller at Global Brands, said, “We expect Spritz drinks to again be ‘the’ drink of this summer.They were massively popular last year as drinkers moved more towards bitter-sweet tastes and looked to moderate their alcohol intake. Noncarbonated ready-to-drink cocktail brand Shake Baby Shake is available in two flavours: Raspberry Mojito and Passion Fruit Martini. Bottled at 4% abv, the range is made using natural fruit juices and flavours.

PROMOTION

Football in the community L

“SPORT BRINGS THE COMMUNITY AND PEOPLE TOGETHER AND WE COULDN’T DO THAT WITHOUT SKY SPORTS. THE QUALITY AND BREADTH OF CONTENT REALLY GETS PEOPLE THROUGH THE DOORS AND THERE’S ALWAYS SOMETHING ON TO CATER FOR A BROAD RANGE OF CUSTOMERS.”

Mark Joseph, The Foundry, Aberdeen

ocated in the heart of Aberdeen with deep ties to their local community, The Foundry which is part of the Stonegate Pub Company, prides itself on being the city’s go-to venue for watching live sport. Showing a variety of sports, the pub has forty screens as well as several Sky boxes, giving them the opportunity to show multiple sports in different parts of the pub, attracting a broad range of customers into the premises.

It helps that the licensee of The Foundry, Mark Joseph, is a self-confessed sports fan so making the most of the breath and quality of sports coverage that Sky Sports provides, is high on his agenda.

“Sky Sports is a key driver for our business with football being the most popular sport, and the one that attracts the most customers.” said Mark. “However, we’ve really made a name for ourselves as the best place to watch most sports, so lots of people come to the pub to watch rugby, Formula 1 and the darts as well – all of which is shown on Sky Sports. We’ve done this by making sure that whatever sports are on, we promote them well in advance so that people know which games or tournaments we’re showing, and they can make plans to watch them in the pub. The recent Championship games, which were shown exclusively live on Sky Sports, have particularly worked well, as we were one of the only pubs in the area that showed them.

“What has really helped us in promoting the sports we show are the tools that are found on the website www.MySkySports.com, including the tailored fixture posters and the social media sharing tool. It’s quick, simple and easy to use.”

Another key element to the pub’s sports offering is the investment in technology so that customers have the best viewing experience. Mark continued; “We like to make sure that our customers can see all the action, and with all our screens, it means that it’s pretty difficult not to get a good seat! We like to create a great atmosphere too by turning the lights down low as soon as the game starts and offering table service so that guests don’t miss a kick or shot on goal!

“We also like to instil a bit of fun around the games by running competitions between customers. Competitions like predicting the time of the player who scores first or the time of the last goal, which most people get involved in and it encourages them to stay longer, have a drink or two and they usually stay on for the next match, or whatever sports we’ll be showing. The competitions have worked well, especially during the World Cup qualifiers, with friendly rivalry from different groups of people throughout the pub.”

The Foundry isn’t just famed for the breadth of sports they show, they also play a vital role in their community and recently won an award for all the work they do within their local area. “I believe that pubs should be a key focus in the community by bringing people together”, said Mark. “We do more than just show sports, we get involved with local charities too. We support the Aberdeen FC Community Trust who help people of all ages by organising activities and support for those with learning difficulties, or people diagnosed with dementia. We’ve organised and hosted a number of fundraising events for the Trust and other causes close to our hearts, including taking part in the Aberdeen Kiltwalk which raised just under £3,000.

To find out how Sky Sports can add value to your business Call 08444 174 655

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The term influencer is used to describe people who have an impact on those around them. This month we lighlight some of the people we have identified as among the biggest influencers in the Scottish licensed trade. We put a few questions to each of them.

2019 INFLU

BY JASON CADDY

DESIGN GURU

JIM HAMILTON

Jim Hamilton Design Glasgow Jim Hamilton’s design fingerprints are all over many a great interior design in the Scottish hospitality industry. His recent work includes the fabulous re-design of the bar at Glasgow’s Radisson Blu, The Grahamston. It’s so creative and a real quantum leap in terms of hotel bar design innovation.

Who is your biggest influence?

I tend to be influenced by every day experiences involving a wide variety of people, and I take great inspiration witnessing first hand people performing to the best of their ability. Whether that be an amazing craftsman (or woman) producing something intricate or very complex and making it look easy, a chef taking time to make a dish taste amazing but also placed to perfection on a plate, a mixologist crafting the perfect pour, powerful song lyrics written beautifully, an upholsterer ironing out all the awkward details that most people can’t deal with or a carpenter talking with great knowledge and care about timber species and their respective qualities.

What motivates you to do what you do?

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My main daily motivation is the pleasure I get from seeing ideas develop into reality, ideas that might have started out as a scribble on a train, a plane, or in the garden or notes jotted down discreetly on your phone in the cinema. I often find a solution for an earlier thought or notion can pop up when you are in a more relaxed environment free of distraction. Late night/early morning is a good time for me.

The notion of sitting at a desk staring at a computer, waiting for motivation, or an idea to pop up in front of you, is in my mind counter intuitive. I need to be travelling, wandering around, talking to people, observing, asking questions and enjoying a wide variety of environments to fully open my mind up.

Have you noticed any trends in hospitality/the Scottish licensed trade?

The introduction of both fresh and faux botanicals, and other elements of greenery has also been a very evident addition within Scottish interior landscapes in the past few years. They are popping up in many locations, and as well as being an interesting tool to play with, it does add a softer more natural layer to many venues. This in turn appears to have caught the appreciative attention of a very wide ranging audience. There are many traditionalists who detest the idea of faux planting, but given our climate and the quality of new products on the market my opinion has changed quite a bit re the merits of using these within social spaces.

How do you stay ahead of the curve?

For me if you can approach each project with an open mind and create interesting spaces that suit the demographic, then you have a good starting point before you add any layers of magic. I also hear the word narrative used aplenty when listening to people talking about the story or ideas behind a project. This clearly is an effective tool used by many, with the only danger being whether people can differentiate or walk the narrow tightrope between narrative and theme, with one being celebrated whilst the other is castigated.

UENCERS

ARENESS ENVIRONMENTAL AW

ANNA CHRISTOPHERSON

Boda Swedish Bars and Restaurant Group Edinburgh

INNOVATOR

OLI NORMAN

Great Glasgow Institutions and Taverns Glasgow entrepreneur Oli Norman made the list because he’s been moving and shaking and influencing for years.

He is the man behind itison, and has led the way with innovative business ideas and practices throughout his career.

Last year he brought the Glas Glow to the Botanic Gardens. Today he has full control of a seven-strong pub business.

His portfolio includes Sloans, Brel, Maggie May’s and The Griffin, Epicures of Hyndland, Nick’s Italian Kitchen and Bar and Jacques in Finnieston.

Who is your biggest influence?

I’m inspired by lots of different people for different reasons but in a different life, I’d have loved to have been an astronaut and think the pioneers of the Apollo missions are really cool!

What motivates you to do what you do?

The genuine joy of seeing people smile from things that you’ve created and worked hard on. Whether that’s a beautiful space, an amazing product or an event that brings people together.

Is there anything new happening in your business?

Last month we launched our own charity initiative – itison us, giving those who need it most a chance to enjoy the same incredible experiences we offer our members. We continue to expand our portfolio of major events, alongside growing the company throughout the UK and we have just completed a major refurbishment and re-launched Epicures in Hyndland, creating a beautiful new space for the local community. So just a few things!

Have you noticed any trends in hospitality or the Scottish licensed trade?

One of the biggest challenges currently facing the industry is the home delivery market. Restaurants weren’t built or designed for home delivery but it’s the trend coming from across the pond that’s gaining real traction and momentum.

How do you stay ahead of the curve?

Create your own path, have your own ideas and look at the best in practice across all other industries and learn from them – be a sponge!

We picked Anna Christopherson because she is one of the leading lights in the licensed trade when it comes to embracing all things green. Not only does she use as many sustainable products in her premises, and recyled furniture, but she also leads the way literally by running a jogging network that litter picks. She is frequently head on radio commenting on green issues in the trade. Her and husband Mike’s bars include - Boda, Hemma, Joseph Pearce’s, Sofi’s, Victoria, Akvaare and Harrys. They are all located in Edinburgh.

Who is your biggest influence?

The customers and guests are my biggest influence. I get so many ideas just from talking to people.

Lots of ideas and influences come from Sweden. My upbringing in a very small but active community has certainly had an effect. Still in Örsås - the village hall is the centre of the village and where everything is happening. My family has always been very involved in the community. Here in Edinburgh the local pub is the village hall of the neighbourhood. So our events are very much focused on what the community is looking for.

How do you stay ahead of the curve?

I look at different businesses not bars and restaurant but interior companies and i visit different cities to see what is happening. The big challenge is to find staff who wants to work in hospitality. The Brexit effect has already hit us and we can see it in numbers of job applications. We will struggle to find people that are really passionate about hospitality. The whole industry will need to be smarter and better to keep staff motivated and wanting to make hospitality a career.

We are investing more in training than ever before and looking at our industries how they are working to retain the competence within the business.

What trends have caught your eye - in hospitality or the Scottish licensed trade?

The trend of drinking more non or low alcoholic drinks is definitely here to stay but people still want to go out and have fun. Our mocktail range is now 25% of the cocktail sales. People want an experience, to socialise and to have fun.

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know. With work, it’s really just my business partners! It’s pretty special to find humans you can work so closely with and still enjoy, I’m happy when I see them feeling good about what we’ve done and I’m very sure it goes both ways.

FOODIE INFLUENCER INFLUENCING BUYING DECISIO NS

FRASER MCILWRAITH Dark Arts Drinks

Fraser McIlwraith has been working in the trade for 20 years and through his company Dark Arts Drinks. His main influence these days is influencing his customer’s purchasing decisions in order that their revenues increase, while introducing new brands and drinks trends to customers What motivates you to do what you do?

Working in Glasgow’s Vodka Wodka from 2002, I was motivated by getting customers excited and seeing the efforts that I made reflected in the face of the customer. It was around this time that I started getting excited by drinks trends and different ways to excite them. I went to The Bottle Shop on London’s Old Compton Street and in those days when the Internet was less prevalent, I picked up quirky products like Scorpion vodka and Cannabis vodka. I also made it my business to go to bar shows to bring the ideas back to the Scottish market. This still motivates me.

Who is your biggest influence?

I was Company Bar Manager for Buzzworks from 2009 for about six years and as one of the most senior members of the team and I’d have to say that MD Kenny Blair because of his determination, drive and organisational skills. He also gave the freedom to go out and discover the latest trends. Like allowing me to work in London private members’ club The Gaucho in Soho. Not many bosses would do that.

Have you noticed any trends in hospitality/ the Scottish licensed trade?

I’d say shared experience through drink, like cocktail in a box, when all the cocktail ingredients arrive in a box for the customer to make. It’s fun for the customer and costefficient for the licensee.

How do you stay ahead of the curve?

You’re attacking that one drink from 5 or 6 different angles, by making it profitable by adding value to their business. At a basic level this means that the drink is made well, that the components have been purchased properly and that it’s all presented in a glass and looks appetising to the customer. I’m still learning and I like giving back because of all the people that invested in me.

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JOANNA NETHERY Five March Glasgow

Joanna’s on our list because of her locally sourced and ethical approach to food. She and partner Kevin Small have worked in the trade, Joanna at The Admiral in Glasgow and Kevin at Distill in Finnieston.

Who is your biggest influence?

In general life my mother is everything - the strongest and sweetest woman I’ll ever

Have you noticed any trends in hospitality/the Scottish licensed trade?

Diversity - so proud of Glasgow and how fast it’s adapting to the ever changing streets.

It feels fresh again, it’s pop ups and street vendors, new units opening every five minutes and most of the time is a new face.

It feels brave and exciting, I can’t wait to see where it goes in the next few years.

How do you stay ahead of the curve?

I think it’s about not fearing change and always looking to learn which in itself allows you to stay ahead. When you get stagnant everything starts to feel regressive and deadened which is suffocating. Listening to voices around you - your staff, your friends, people that see the world from a different angle and then filtering things down in to pile you can process. Or something like that…

BLAIR BOWMAN

Whisky Consultant & Author Edinburgh Blair Bowman’s name is synonymous with whisky. He’s penned many an influential book on the subject, including The Pocket Guide to Whisky: featuring the WhiskyTubeMap and regularly hosts whisky training sessions and multi-sensory whisky tasting experiences around the world.

Who is your biggest influence?

I find inspiration all over, particularly in my globe-trotting for events and tastings. More recently, Prof Charles Spence from Oxford and his work on multi-sensory experiences has been a particular inspiration in creating new experiential tasting events.

What motivates you to do what you do?

The thing that motivates me most to do what I do, is to see people enjoying whisky and to see how that lights the spark in them. The urge to share it with them and hopefully encourage them to share it with others is what excites me most. Whether it’s through a tasting, an event or through my writing and other work, it’s the ability to create that tipping point from which people can spark their own urge to go off and explore the world of whisky.

Have you noticed any trends in hospitality/the Scottish licensed trade?

I would like to think I’m seeing a very slow move to whisky highballs, or whisky and

TER - ALL ROUND WRITER, BROADCAS BUFF Y ISK WH

mixers, which is very encouraging, but there is still a lot of work to be done to increase people’s understanding and appreciation, so that it’s not seen as being so sacrilegious.

There is still lots to be done in the industry to change this.

How do you stay ahead of the curve?

I’m always looking outside the industry for inspiration. I have a list of mad ideas that I’m always adding to.

FLUENCER BARTENDER IN

DAVID SMILLIE

Portfolio Ambassador Maverick Drinks Not only is David’s knowledge of the bar industry encyclopaedic and his contacts book creaking under the weight of all the names, but made our ‘influencer list’ because he’s also the person behind the Glasgow Bartenders page on Facebook. This comes on top of 12 years’ experience in cocktail bars, hotel bars and restaurant bars, in both his hometown of Glasgow and Australia.

AMBASSADOR FOR ALL THINGS SCOTTISH

Who is your biggest influence?

I suppose my big influence now is the current generation of hospitality professionals coming through in Scotland. It’s a hard bloody industry to become successful in and the hard work and skill on show is very inspiring.

MARK THOMSON

What motivates you to do what you do?

Mark’s passion and commitment to the Glendiddich brand is unquestionable, and he’s always evangelical about passing it on. William Grant & Sons sponsor the Bar Apprentice category at the Scottish Bar & Pub Awards and each year Mark puts all the participants through their paces, while also guiding and mentoring.

He knows just about every bartender on the planet and seems to be on a one man mission to get them all fit – his cycling and running feats are legendary.

fed up with the usual boring, ancient and often irrelevant way people spoke about whisky today. I like to think I approach it in a more playful way whilst still dropping a few knowledge bombs . So seeing new people get into a dram for drams sake and dispensing with the “rules” is always enough motivation for me.

Who is your biggest influence?

People, thankfully, moving away from listing whiskies by region. Whisky May have at one point been simple to classify, but it’s all becoming too complex with variants popping up from this distillery or that (which I applause)- but we really do need to stop pigeon holing a distillery style just because of its geographical location.

No customers walk into a bar and ask for a whisky that only uses waters from granite hillsides in the production....

My motivation is the wide eyed lightbulb moment everyone gets when a penny drops on something they are excited about.

Understanding a spirit production technique or tasting a something that blows you away. I’m lucky enough to seek out these moments for a living and the kick of seeing the knowledge you’ve imparted having a physical reaction.

Have you noticed any trends in hospitality or the Scottish licensed trade?

I think, finally, we are seeing a return to what makes Scottish bars and restaurants world beating. Hospitality. You can have all the great spirits, wines, beers, food in the world but if your guest doesn’t feel comfortable enough to make a second, third, fourth visit you’re in trouble. And this only happens when great operators work in close tandem with great FOH teams.

How do you stay ahead of the curve?

I read a lot. Whether is traditional hard backs, Facebook articles, Instagram or websites all the knowledge you need to keep informed and relevant is at your fingers tips. The pieces of plastic and glass in our hands may be a source of apathy to knowledge but they are also our closest window to the world. Use them properly.

Ambassador to Scotland Glenfiddich Single Malt William Grant & Sons

My grandfather probably, who is sadly no longer with us. He was a whisky drinker and a real gent. Outside of that, I take many pointers from the likes of Dave Broom, Tristan Stephenson, Charlie McLean and Ronnie Cox - all of whom I am fortunate to call friends. Every time I’m in their company I learn something new- but all have a very different angle so there’s no one true influencer.

What motivates you to do what you do?

I have a genuine passion for whisky and have always enjoyed helping other to get interested in the spirit- but I was totally

Have you noticed any trends in hospitality/the Scottish licensed trade?

How do you stay ahead of the curve?

Not sure if this is aimed at me personally or the brand ;) You keep listening to what’s out there. Never stop learning from it, stay passionate but don’t be a geek. You’ll get by I think.

DRAM JUNE 2019 15

OPEN A BOTTLE, START A CONVERSATION Welcome to DRAM’s brand new column, brought to you in association with Glengoyne. In it, bartenders shoot from the hip and speak about what comes easily and naturally. To kick things off we caught up with bartender Bob Claypole of Glasgow’s Ben Nevis bar on Argyle Street in Finnieston, where Glengoyne 10yo happens to be Malt of the Month. He’s worked as a bartender for about eight years, the last two-and-a-half years of which he’s spent behind the bar at The Ben Nevis.

What was the last app you looked at?

Shazam! (the app that reveals the song that’s playing and the artist) It was a Prince song, Money Don’t Matter Tonight. I do like a bit of Prince but sadly never got to see him live when he played Scotland.

If you had an extra day in your week how would you spend it?

I’d love to learn Spanish. I’m just back from LA (and still a little jetlagged I have to say!) and it would’ve stood me in good stead over there. On a side note, there are loads of great dive bars over there, in both L.A. and Santa Monica. And as much as I love Irish bars, they seemed to outnumber the Scottish ones, so it would’ve been good to see more of the latter.

How often do you check out new bars?

As and when they open, both in the west end of Glasgow where I live, and the city centre. I’d also travel farther afield, if I thought if it captured my interest enough. I really like The Dam on Brunswick Street.

If you had more time to do anything in your job, what would it be?

That’s an easy one because I’m Speyside born and bred, plus my dad worked for United Distillers (now Diageo) so I love my whiskies.

I would take the time to personally familiarise myself with all the whiskies on the gantry, including some of the more obscure ones.

What’s been the biggest change in your job in the last two years?

Ken Stott and Euan McMillan taking over the bar. The previous tenant Elaine Scott was wonderful, but there’s always a new energy that accompanies a new ownership and we all fed off it.

What’s the most inspirational thing a customer has ever said to you?

A customer once said to me that I had a wonderful sense of humour and great timing. Perhaps I was tapping along to a song (and shazaming it) at the time, or perhaps I should try some stand-up in my spare time!

16 16

BOB CLAYPOLE What can a good bartender not live without?

I know it sounds simplistic and kind of obvious but I’d have to say the humble bar towel. Wet, sticky fingers are the enemy in this industry.

Is there anything that you do that other bartenders could benefit from knowing?

Knowledge is power. I’m a sponge for everything industry related, from reading trade press to watching YouTube tutorials...whatever.

The thing that never ceases to amaze me is that tourists and locals alike are becoming increasingly well versed in what we do and pinpointing exactly what they are looking for when they walk into a bar. The more a bartender knows, the better. So it’s a matter of them investigating for themselves, rather than what I can impart.

What’s the funniest conversation that you’ve overheard?

As someone that hails from North East Scotland, I found this one really funny. One guy was talking to another, who was from Aberdeen or near as damn it, and he asked if he’d heard of the song by The Rolling Stones that goes, ‘Hey, you, get off My Cloud’ Or to give it its proper title as far as he was concerned, ‘Hey, MacLeod, Get off My Ewe.’ How much time do you spend on social media?

Zero. You’ll find me reading, drawing, watching films or enjoying a wee dram.

www.glengoyne.com

DRAM 2019 DRAM JUNE JUNE 2019

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The Queens Park Swizzle INGREDIENTS • 2 parts Angostura 7YO Rum • 1 part Fresh Lime juice • 1 part Demerara syrup (2:1/2 parts demerara sugar: 1 part water)

Get ready for summer

• 12-14 Mint leaves • 6-8 Dashes Angostura Aromatic Bitters

betsoldsport

METHOD

The Betting Auction ™

Muddle lime, mint and sugar with the rum, fill with ice then add Bitters and garnish with mint.

MUSIC STRATEGY & PLAYLIST CURATION FOR BUSINESS

6

SUMMER COCKTAILS

Bar Magazine June 16.indd 1

25/05/2016 16:17:14

incorporating the

GUIDE

DRAM AWARDS 2019

WWW.SCOTTISHBARANDPUBAWARDS.COM DRAM DRAM JUNE JUNE 2019 2019 17 17

AWARD CAT incorporating the DRAM AWARDS 2018

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 • 2 parts Angostura 7YO Rum so, they could be in the running part accolade.

Fresh Lime Judges juice for• 1this will be • 1 part Demerara syrup bringing their own dogs on mystery (2:1/2 parts demerara visits (volunteers are queuing up!!) sugar: partknow water)a pub or hotel If you think1 you that fits the – enter it now and • 12-14 Mintbill leaves if •you youAngostura are the most Dog 6-8think Dashes Friendly Pub Bitters in Scotland get your Aromatic customers voting! The two-legged variety!

INGREDIENTS

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The Queens CUSTOMER DOG FRIENDLY Park Swizzle SERVICE AWARD PUB OF THE YEAR

EMERGING ENTREPRENEUR OF THE YEAR

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.

Buzzworks and Flow are partnering to offer one emerging 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

Get ready for summer

METHOD

Muddle lime, mint and sugar with the rum, fill with ice then add Bitters and garnish with mint.

6

MULTIPLE OPERATOR SUMMER COCKTAILS OF THE YEAR

Cellar Trends, and its supporting brands Stolichnaya, Luxardo and Finest Call, is on the look-out for Scotland’s top Multiple Operator of the Year. Do you know a great operator or do you work for one?

The judges will be looking for dynamic and forward thinking businesses, that is growing its turnover. It’s not the biggest but the best we are looking for. Enter your nominees at www.scottishbarandpubawards.com

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DRAM JUNE 2019

CONNOISSEURS CHOICE WHISKY BAR OF THE YEAR

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 Bar Magazine June 16.indd 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.

1

Gordon & MacPhail’s Connoisseur’s Choice range gives a platform to many of Scotland’s single malt distilleries from across all regions, some of which have never before been bottled as a single malt. The company believes that every distillery has a personality of its own, and this year the company is looking for a whisky bar with personality that has an excellent range of whiskies. Staff should be well trained and enthusiastic when it comes to recommending whisky to their customers and a good Scottish welcome is also important.

Do you know a bar worth nominating or do you think you are that bar?

TEGORIES 2019 HOTELSCOTLAND SOCIAL MEDIA AWARD

HOTEL BAR OF THE YEAR

Social Media is critical when it comes to promoting your business. How well are you doing it? How effective are the results ? Do you think you are the best in Scotland?

What a great way of demonstrating that you are by getting your customers to vote for you – not just in this category!

We’re looking for examples of great content, creativity, consumer engagement and most importantly results.

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 this category or to vote for a hotel bar go to www.scottishbarandpubAwards.com.

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

THE SEA CHANGE EVOLUTION AWARD SPONSORED BY INVERARITY MORTON

Sea Change is a range of environmentally conscious wines that are now being distributed by Inverarity Morton and this year, in the same spirit, Inverarity Morton is looking for a hospitality business with the same ethos. Do you know a business, or are you a business, that is adopting a more sustainable way of working - whether by introducing eco wines to your wine list or moving from plastic to glass? Or have you introduced any other evolutionary concept with regard to how you sell your wine?

Perhaps you encourage your staff to get involved in local conservation efforts or are a dab hand at recycling? It all counts.

We are looking for a buisness that gives back to the environment and thinks in an evolutionary fashion for this award.

COCKTAIL BAR 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 Tia Maria 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 Tia Maria Espresso Martini .

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.

DRAM JUNE 2019 19

incorporating the

AWARD CATEGORIES 2019

DRAM AWARDS 2018

THE PUB SPY AWARD

LIFETIME ACHIEVEMENT

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 winners were Harry and Kathleen Hood of Lisini. Past recipients have also included:- David Urquhart, Billy Dunn, Bob Taylor, Lord MacFarlane, Angus Meldrum.

Maroulla Nicholas, John Gilligan and Jonathan and Jeff Stewart.

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.

BAR APPRENTICE 2019 The Bar Apprentice is back for its 12th year with – William Grant & Sons backing the initiative with brands Glenfiddich Single Malt Whisky, Hendrick’s Gin, Sailor Jerry and Reyka. Wm Grant has also created a bespoke programme 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 2019 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 2019 and will be presented with the award at the Awards Ceremony. If you would like to be put forward for the experience or you have a member of staff that you would like to put forward email:- susan@ mediaworldltd.com

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DRAM 2019 DRAM JUNE JUNE 2019

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

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BOOKING FORM Scottish Bar and Pub Awards (DRAM Awards) Glasgow Hilton Hotel, William Street, Glasgow Tuesday 22nd August 2019

TABLE RESERVATION I wish to reserve a Table of 10 at the above event @ £1200 inclusive of VAT. Tickets can also be purchased singly at £120 also inclusive of VAT. Name:

Address:

Contact Person:

Telephone Number:

METHOD OF PAYMENT I enclose a cheque for £

made payable to Media World.

The payment can also be made by BACS: Media World Ltd, Acct No: 00543550. Sort Code: 08-07-60 or by credit card – call 0141 221 6965.

Or Please send an invoice in respect of

table/s

TICKETS AND WINE LIST WILL ONLY BE SENT OUT ON RECEIPT OF PAYMENT.

Please complete and return to Cheryl Cook, Media World, 1 The Stables Yard, 1103 Argyle Street, Glasgow G3 8ND DRAM DRAM JUNE JUNE 2019 2019 21 21

SNAP HAPPY

BY JASON CADDY

T

alking to Cafe Gandolfi’s Seumas MacInnes makes He continued, “My restaurants are in my DNA and I’m happy you smile more than frown. He’s the effervescent to work six days a week, but for the first time in 40 years I personality that’s been the energy, single driving force have considered selling because all I do is collect taxes. My and face of this Glasgow institution on the city’s Candleriggs rates have increased by £75,000, so who the hell is going for over two decades, ever since he bought out former to buy me if I did decide that I wanted out.” partner Iain Mackenzie 23 years ago. Seumas also runs “That’s why it’s so important that we group together, which Gandolfi Fish a couple of doors down, which he opened in is why this crowdfunding idea is so important.”

2007.

This is all a far cry from when he first started out at the The two of us caught up in Cafe Gandolfi on a bank holiday restaurant as a kitchen porter in 1979, but as he was Monday afternoon to discuss a diverse range of topics like peeling potatoes and washing pots, aged just 18, he always business rates, a South American crispy ant delicacy, and harboured one burning ambition.

Canada. The 58-year-old was busying himself making all his He explained, “I always wanted to own my own restaurant customers feel like the most important person in the room and suddenly got caught up in the industry. After two years before we got down to business.

I applied for the manager’s role and got it.

We kicked things off by discussing a topic that’s close “About six years later I remortgaged my flat and became to Seumas’s heart - rates. a junior partner with More pointedly the unfair Iain Mackenzie. Iain is a discrimination against licensees photographer (Gandolfi is CUSTOMERS LIKE TO SEE THE OWNER, by rates assessors. He’s been an Italian make of camera a vocal supporter of the Fairer and there’s one on display in SO I DON’T CHEF NOWADAYS. I ALSO Rates for All movement, and the restaurant). He is from INPUT ON THE MENUS – I COULDN’T all in his typical upbeat fashion Arran and I am from Barra, BEAR NOT TO. because he is ever-hopeful that so we were two Hebrideans the movement will stimulate a working in an Italian-sounding groundswell of support from restaurant. within the industry to affect “Another six years passed change that results in a fairer rates assessment procedure before Iain allowed me to buy him out. And I still maintain for Scottish licensees and restaurateurs. that the only reason he allowed me to take on the business For those of you that are unfamiliar with the Fairer Rates is that he knew how passionate I was about it 23 years ago, For All movement, it’s a collective made up from Scotland's and I am still that passionate about it today.” hospitality industry including industry bodies, licensees He continued, “ I went straight into the kitchen after Iain left and restaurateurs who all came together at a meeting in but it soon became clear that I was needed front of house.

Glasgow recently to agitate for change. So far the collective Customers like to see the owner, so I don’t chef nowadays. I has agreed to launch a crowdfunding campaign in order to also input on the menus – I couldn’t bear not to.” bring pressure to bear upon the rates assessor to devise I felt compelled to ask Seumas for his view on what makes a fairer rates system before hospitality businesses start a good restaurateur because he is such a Mine Host, as folding in a climate where no appeals are being upheld. well as any shifts in customers’ habits and expectations Said Seumas, “Scotland has just been voted the world’s that he may have observed. He said, “Nowadays it entails most beautiful country for a second time and we need to a lot of fire-fighting and following your intuition of course, feed the tourists. It’s in nobody’s interest that my business and especially when it comes to knowing when to talk to closes, likewise other businesses that are feeling the pinch. customers and when not to talk. Luckily I’m helped in all of The whole thing is a slow process and this fight for fairer this by the fact that we have a large repeat customer base, rates is not a Glasgow problem, it’s nationwide. Historically so I establish a real rapport with our guests over time. “ this industry isn’t known as one that pulls together, but with He continued, “I think that customer’s appetites and eating margins getting smaller, things are getting a lot tougher and drinking habits have changed. Younger people are and now is the time for the whole trade to throw its weight drinking less and smoking less and are of course a lot more behind this.” health conscious”

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DRAM JUNE 2019

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LICENSEE INTERVIEW

DRAM JUNE 2019 23

SNAP HAPPY And is there anybody from the industry that Seumas admires and would like to meet. “I’d say Chef Anton Mosimann because he always fascinates me. But there are loads of new chefs doing brilliant stuff in Scotland’s kitchens, as well as terrific operators of course. Take Mhairi Taylor at Delizique. She’s doing a fabulous job and has so much energy. Likewise John MacLeod at the Crabshakk, Giovanna Eusebi, Ryan James at Two Fat Ladies and Jonathan MacDonald at the Ox and

Tours available daily at 10.30 / 12.00 / 14.00 A trip to our beautiful site offers the chance to explore the abbey ruins, browse our historic exhibition, tour the distillery, enjoy a whisky and Aqua Vitae tasting and receive a £2.50 voucher towards the purchase of a bottle of Aqua Vitae or a drink in the glorious Legacy Bar, all for £12.50.

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24

Finch. Over in Edinburgh I really enjoy 21212 and Timber Yard. I’ve also got to hand it to Paul Stevenson at Paesano Pizza because he’s made such a success of such a simple idea and executed it with so much style.”

Cafe Gandolfi is very much a family-run business and he’s not the only member of the MacInnes family working their magic in the restaurants. Said Seumas, “ My son Alasdair chefs in Cafe Gandolfi while my other son Donald is the manager of Gandolfi Fish. In one sense they are under more pressure because they’re my kids, but I think it’s great that this is still a family-run business and this is very important to me.”

I was lucky to catch Seumas for this interview because he was jetting off to Toronto the next day.

He explained, “I’m off to Toronto to see my daughter, Sileas.

She’s working at Soho House in Toronto, a members’ club.

We also hope to visit Quebec and Ontario while we’re there.”

Seumas is used to travelling quite extensively when he’s not working because he was also enthusing about a recent trip to Sao Paulo in Brazil, to visit another family member. He explained, “I visited my older sister in Sao Paolo in November and she took us to a restaurant there called D.O.M. Oh my god. I don’t necessarily want to always to eat at this level but this place really blew me away. The theatre of it all. The whole experience really fed my love of food.”

I had to ask if he brought any of it back with him by way of inspiration. “No really. It’s impressive but I couldn’t replicate it here. I can’t get supplies from the Amazon for starters, plus I’m not quite sure how well crispy ants would go down with my guests. They kind of don’t really taste of anything incidentally. It’s best described as a crunch” Is cooking in Seumas’s blood? He said, “My mum was very interested in food but we were also lucky enough to live next door to a couple that had no kids, so they used to take me and my siblings (he’s one of five and I am the middle child, but not sure whether or not I exhibit that syndrome) out to eat. From about the age of 12 I was treated to dinner out in all these fabulous Glasgow restaurants like Malmaison and Le Fouquet, which was part of Central Station. They also took us to The Colonial and La Bonne Auberge. I suppose as one of five it was never gonna happen that my parents would’ve taken us.”

As we parted company Seamus went back to what he was born to do – welcome another surge of Bank Holiday customers into the restaurant, followed by finishing off packing for his Canada trip.

DRAM JUNE 2019

Lindores_AD_WM154.indd 1

10/08/2018 10:27

OBITUARY

BY SUSAN YOUNG

HARRY HOOD 1944 - 2019

I

have always admired Harry Hood, who died last month, aged 74. Over the years we have become real friends and I will miss my regular telephone calls from him and our occasional lunches.

These usually included a wee glass of vino. We put the world to rights at these lunches.

The last time I spoke to him was a fortnight ago. He called me to have his say on the Deposit Return Scheme which, as far as he was concerned, was just another example of government failing to take into account the impact on the trade.

That was Harry all over. When he took up an issue he was like a dog with a bone! He wasn’t afraid to stick his head above the parapet when it came to industry issues, or any other issue, for that matter.

He had an opinion and he wasn’t afraid to share it – with the media, politicians, friends or family.

We have discussed the unfairness of the current rating system more times than I care to remember. And I have promised to continue pressing for change.

I didn’t know Harry as a footballer, I knew him as a keen publican and hotelier who built a prosperous and successful business over the last five decades. But to legions of football fans – particularly supporters of Celtic - he was a legend.

Harry was born on the 3rd of October 1944 at Stobhill hospital, Balornock. He initially went to Saint Aloysius College, where he played rugby. But at the age of 15, he changed schools and went to Holyrood. It was probably the most significant move of his life – there he met wife-to-be Kathleen and also took up football.

Harry, started his career at Clyde, had a brief spell at Sunderland, and then seven successful seasons with Celtic. With him on the team, they won five league titles, three Scottish Cup medals and two League Cup winners’ medals. He scored a hat-trick against Rangers, scoring the winning goal in the 1971 Scottish Cup final and finishing Scotland’s top scorer in that same season. He also spent a few years playing for a North American Soccer League team in 1976, San Antonio Thunder, before returning to Scotland in 1979 to play a season for Motherwell, and last but by no means, least he spent the last days of his footballing career playing for Queen of the South.

The same year he put an offer in on The Plough Bar in Uddingston.

Today it is the famous Angels Hotel.

Harry went from being a successful footballer to being a successful publican and hotelier. Today the business he founded, the Lisini Pub Company (named for his children), is one of the most successful

independent hospitality businesses in the west of Scotland. It includes Dalziel Park Hotel & Golf Club in Motherwell, The Parkville in Blantyre and of course Angels in Uddingston – the latter was where he developed his passion for the hospitality business.

He was passionate about so many things in his life. His wife Kathleen (Kathy), his three offspring - Lisa and Siobhan and son Nicky, his grandchildren, his beloved Celtic and of course the business. I’m not sure what order they would come in, but there is one thing for sure, he had an abiding love for his family.

Harry spent five decades in the hospitality industry and he was the consummate mine host – he had it down to a fine art. He never lost his customer-centric values or his work ethic. In fact, Harry, despite being very ill, took time recently to visit Dalziel Park to see the new refurbishment.

Harry and Kathleen sold the business to their family a few years ago, but he still remained an integral part of the business and was always on hand to offer advice and give moral support. He was very proud of all that they achieved and the work they put into ensuring that the business continued to prosper. Today the business turns over some £10m and employs more than 300 people.

In 2006 Angels was totally refurbished and a new conservatory was built, but his family also organised a surprise, well they tried to keep it a surprise at least – until Harry himself saw a stray cocktail list – the cover said it all – Harry’s Bar. Celtic player Moussa Dembélé, the man who became the first Celtic player to score an OId Firm hat-trick since Harry had firmly cemented his legendary status by achieving the same feat in the League Cup Semi-Final in 1973, opened Harry’s Bar - bringing the whole thing full circle back to the man who started it all.

One of the things that I most admired Harry was his determination to live his life, his way. Despite his prognosis, he didn’t stop living that life. Visiting his old haunts – Spain, Kingsbarns, Dalziel Park, Siobhan’s new extension... and he didn’t stop loving that life. In Harry fashion, he hung on until just hours after his team won a historic Treble Treble.

Harry won a few Lifetime achievement accolades over the years, and last year he and Kathy picked up a joint Lifetime Achievement Award from me. What I wouldn’t give to have him at the awards this year too. My heart goes out to Kathy, Lisa, Siobhan and Nicky and the rest of the family.

I will miss you, Harry! But your legacy lives on.

DRAM DRAM JUNE JUNE 2019 2019 25 25

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ome newly opened, freshly designed bars look way better with a ready-made lived-in look and that’s the deal with BUF in Ayr, which debuted in April. Operator Kevin Finney gave life to the old McArthurs on Arthur Street after the unit lay empty for eight years and resembled a makeshift pigeon loft, delivering a design that’s testament to what recycling, up-cycling, repurposing and a £580k investment can do .

Involved in the project were Gilmour & Co Metal Workers, SJB (Stewart Joiner & Builder) and Polar Refrigeration.

It’s the second BUF in Kevin Finney’s Bublinae stable, after BUF on Prestwick Main Street, and the plan is to keep on rolling them out. Said Kevin, “Ayr needed a bit of oomph. It didn’t have a circuit of good venues that customers could enjoy and now it does. The plan is also to roll out the BUF concept in another three places in Ayrshire. We are aiming for one new venue a year. “ He continued, “We didn’t want it to look brand new and the design has been inspired a little by a bar in New York and we had to make a few structural changes in order to achieve this.

It was a long space with a flat roof that we decided to raise

BY JASON CADDY into an A-shaped apex to give the place a bit of character. All the wood used is reclaimed scaffolding board and me and Chris Kirk from Big Blue Dog sat down together and brainstormed and sourced all the stuff. As well as the wood there are ceiling tiles from a stately home that we’ve clad the ceiling with.”

“All in all it’s a chameleon bar. We serve coffee and scones, through lunches and then cater for clubbers until 2.30am, so we’re attracting everybody from 80-year-old ladies who lunch, to students and clubbers, and it was important to me that this diversity be reflected in the design concept.”

As you enter, the long expanse of the bar segues into a back area with another bar and a dance floor. The main bar is along the left-hand wall with a raised seating area opposite.

The design is pretty wood-heavy – structurally because of the wooden beams, down to the floorboards, front of bar, ceiling and partitions between the seating areas. The next dominant design element s that catch your eye as soon as you walk in are the terrific amount of lights and all the foliage and the lovely copper bar top that catches the light. Only having two wee windows flanking the front entrance starves what resembles a DRAM JUNE 2019 27

DESIGN FOCUS long narrowish cave-like space of light.

There’s that much detail packed into this design that there’s too much for me to trawl through forensically so I’ll go straight for what I consider to be the highlights.

The first of these has to be the mural painted on the exposed brick wall opposite the bar of a woman’s head with foliage as her hair. Kevin told me that this was inspired by something similar he spotted when he last visited New York. The only difference being the hair was hedge in NYC whereas in Ayr it’s green fake flowers with orange flowers speckled through it.

The prints of people with animal heads reading books are also memorable, as is the silver buffalo head and all the wonderful copper-shaded pendant lights and the huge star-shaped light that’s just in front of the main bar that looks a bit like the craft in which Superman first travelled to earth in.

The ceiling tiles that Kevin mentioned, that were salvaged from the stately home, also give the place a shabby-chic feel and 28

DRAM JUNE 2019

all the lights really set them off. They look a bit mismatched but the effect is cool. The various horseshoe-shaped booths are upholstered in a dark green suede, plus there’s also dark green and leather seating too, all of which have feel-appeal as well as being comfy too.

I also really liked the fused-together black metal frames with the glass in the centre of them and the big old gold-framed mirror hanging on the very back wall.

The addition of the new apex roof has really opened up the space, especially given the fact that it is starved of natural light. And it’s in this area where most of the lights are concentrated of course, as well as foliage, creatively hanging from the wooden beams.

BUF is an absolute cathedral to recycling and repurposing – and all executed in a quality way while exerting its own identity without borrowing too heavily from what’s trending at the moment in bar design terms. n

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@dramscotland

SUE SAYS

/dram.scotland

S

oho House has always been a trendsetter and now its owners have become one of the first adopters of A Plastic Planet’s Commitment Mark ‘Working Towards Plastic Free’.

Our early adopters include people like Anna Christopherson of Boda, who we mention in our influencers column, and the likes of the Glenuig Inn - Scotland’s Exemplar Green Inn. But every day I hear about another pub or hotel that is adopting greener and more environmentally friendly practices. I think we all need to do our part. But I do think there has to be a re-think of the Returnable Deposit Scheme. More on that next month.

New research has shown that alcohol brands need to rethink how they market to men: many old-fashioned, dated and perhaps toxic views of masculinity are still prevalent among British males, thanks in part to the stereotypes seen in advertising. I don’t think we needed to do any research to work that one out! But the research by New Macho, the specialist men’s marketing arm of the brand and cultural transformation company BBD Perfect Storm, also reveals that nearly half of UK men (46%) feel that Guinness doesn’t reflect them at all while 47% feel the same about Heineken and 48% about Johnnie Walker. (54%) feel that Gordon’s Gin doesn’t reflect them. 49% say as much about Diet Coke and 54% think that way about Bacardi.

New Macho believes that some of these brands are not helping men cope with mental health issues. Saying, “The ad industry has to accept some of the blame for this, as many food and drink brands are still portraying men either as aloof and hyper-competitive or as dorks and figures of fun. It’s all just gender stereotyping, which the Advertising Standards Authority is rightly working to eradicate.” A marketing re-think should be on the cards.

My father has been here and he was touring Scotland with his partner and ended up in Edinburgh. He had been to Skye, Dundee and Loch Ness – not bad for someone in their 80th year. But in Edinburgh, he was staying at The Balmoral and he, unfortunately, tripped while flagging down a taxi and fell. I’d like to say a huge thank you to the staff there who helped him out considerably. The good news is he only dislocated two fingers and didn’t break them, and honestly, there was absolutely no alcohol involved.

However, I did have a wee toast to Harry Hood the other night. He has been a great friend of the DRAM and of mine and I was so sorry when I was told of his passing. His obituary is on page 25. The trade will certainly be a duller place without Harry in it. But I have a feeling he will be sitting on my shoulder saying “Susan, what about the rates issue.”

I was also shocked to hear about the death of John McQue of The Tartan Arms in Bannockburn, just as we went to press. He is another trade friend. A terrific guy whose enthusiasm knew

no bounds. I reacall bumping into him in Broughty Ferry when he had his regulars on the annual away visit to another town for a quiz! What a laugh we had. His obituary will be in the next issue.

Our new guide to Scotland’s Top Whisky Bars is now out, and I love it. I don’t often say that, but I do like this publication. We can’t fit every great whisky bar in Scotland in, but we do highlight more than 50 bars to visit. My friends also like it. I’m off to Islay at the weekend with a gang of whisky enthusiasts and Distell to experience the Feis Isle Festival. I can’t wait.

I am looking forward to getting out and about judging for this year’s awards... it’s only 10 weeks away and we already have 1,500 entries. The deadline for putting someone forward is the 14th June - so get voting. www.scottishbarandpubawards.com

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ROUNDUP @dramscotland

/dram.scotland

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lasgow’s Crowne Plaza played host to this year’s BII (British Institute of Inkeeping) Awards. The great and the good of the Scottish licensed trade were out in force and winners included The Barologist in Edinburgh and Auchrannie Resort on Arran. STV’s Jennifer Reoch watched over the proceedings.

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 Publisher-Editor Susan Young • Editor Jason Caddy • Chairman Noel Young • Editorial Penny Devlin • Commercial Head Justin Wingate • Advertising Syliva Forsyth, Nicole Browning, Jamie Alexander • Production Dougie Wagstaff, Fiona Gauld • 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 2019. Printed by Stephens & George Print Group.

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DRAM APRIL 2019

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