LICENSEE INTERVIEW

AROUND THE BLOC+

LICENSEE INTERVIEW

BY MAIRI CLARK

BLOC+ BAR IN GLASGOW’S BATH STREET HAS BEEN A FIXTURE ON THE LIVE MUSIC SCENE FOR MANY YEARS, AND ACTUALLY CELEBRATES ITS 20TH ANNIVERSARY THIS YEAR. DRAM SPOKE TO FOUNDER AND OWNER, JOHN BURNS ABOUT WHAT THE LAST TWO DECADES HAVE BEEN LIKE.

Twenty years ago, the design of Bloc+ was a breath of and embodied the electronic techno that John felt needed fresh air in Glasgow’s on-trade. John Burns, then in his an outlet. He says, “I was already a huge fan of Russian late twenties, had been on the club scene for a good constructivism and that interest, combined with my newfew years, flyering and running nights at The Tunnel, Archaos found love of that part of the world, was a galvanizing factor and over in Edinburgh. But the rave scene of the nineties was behind BLOC’s design and feel. Constructivism is described dwindling, raves were getting cracked down on and, with a as: “Abstract and austere, [aiming] to reflect modern young family, by 2001 Burns felt it was time to start getting industrial society and urban space, [rejecting] decorative a proper income. stylization in favour of the industrial assemblage of materials. He says, “I originally thought I was opening a pub by day and Constructivists were in favour of art for propaganda and techno Mecca by night. I had never run a pub, but when you’re social purposes, and were associated with Soviet socialism, that age, you think “it can’t be that hard”. Well, it was. After the Bolsheviks and the Russian avant-garde.” That last part in months of exciting and exhausting planning and discussion, particular resonated with me.” we opened our doors on January 11th 2001. These were my And from there the unmistakable look of Bloc+ was born. formative years in the bar trade. Collaboration and discussion “We were more of a style bar with designer Jonathan Scott, back then, with banging techno at the weekends. In reality we were more of a meeting room for I WAS ALREADY A HUGE FAN OF RUSSIAN CONSTRUCTIVISM the designer behind many of the early covers of The Shamen. sheriff officers! We never made a penny in those days. “Luckily, back then I was a master AND THAT INTEREST, COMBINED WITH MY NEW-FOUND LOVE OF John says, “It was this steady, unforced, organic evolution that brought us to where of disguise and also suffered from a rare and convenient hearing disorder whenever they asked to THAT PART OF THE WORLD, WAS A GALVANIZING FACTOR BEHIND we are today. Of course, the transition wasn’t always smooth. What was needed speak to the owner. “Naw mate, I’ve never heard of him.” BLOC’S DESIGN AND FEEL. rather was a gang-hut for creative, awkward, alternative“That was also the era of the JOHN BURNS minded folks of many stripes to good old Glesga gangster, taxing meet, merge and make magic anyone they could, which brought happen.” us a few hairy moments and the odd “You’re getting ripped In 2003, John had about a fiver in the bank, having invested when we come back”. So that was fun! It certainly was a lively all his savings in the pub. Enter David Parry – known fondly by place with lively characters passing through and I guess that John as The Madman. sums up our city as well.” John says, “Davy is a one-man party that never ends and has The inspiration for Bloc+ came from a pivotal moment in also been my best friend for the last 30 years. He played an John’s life the fall of the Berlin Wall in 1989. He says, “I enormous part in BLOC’s survival in the early days when the vividly remember watching the TV in awe as that symbol of company was on its arse and on the brink of bankruptcy. He dictatorship was torn down. So BLOC+ for me meant showing saved us from disappearing into the growing abyss of failed the positive sides of the Eastern Bloc through music, art and small independent pubs and a belief that things would come design. good eventually.” “Throughout the early ‘90s, my love was all things techno It was the arrival of Craig Carrick in 2005 that ruffled a few and I was a huge fan of the rave scene, so it’s fitting that feathers. some of the old school types were unimpressed by I attended my first proper festival in 1991, in the reunified the amusing new signs that he put up and they let us know. Berlin. It was called “The Love Parade” and it was an incredible John explains, “Craig put up signs such as “It’s not only canoes display of unity, packed with top-class techno and rave shows that tip”, “Nae winching’ at the bar (unless it’s a very close and a good 250,000 people, partying and celebrating over relative so we can phone the polis)” which brought out a few one very long weekend. This trip quite literally changed my life funny glances. and opened my eyes to all sorts of possibilities.” “By around 2004/05, the pub had acquired its own identity At the time, John was planning his debut in the trade, Scottish and, ultimately, that became more meaningful than any vision band The Shamen had enjoyed nearly a decade of success, I ever had to start with.”

LICENSEE INTERVIEW

Bloc+ rejected the “pay to play” model for bands, instead it chose to pay bands and throw its weight behind the free-entry concept, resulting in a breeding-ground for undiscovered talent. Their ethical approach was by simply paying, feeding and watering all musicians who performed. John says, “I constantly would hear people saying so and so came to Bloc+ and discovered a new band. That’s what we wanted.” The USP of Bloc+ is that it is the embodiment of its audience. It has always been inclusive, its neon sign on the wall says ‘Not For Everyone’. John says, “We wanted a safe refuge. A home from home for people who wanted to feel appreciated and at ease. This was reflected in our clientele. We had a spread of ages, genders, dress and accents. It became clear that BLOC+ could appeal to anybody from any walk of life. What also became clear was that not everybody liked that fact. Snobs, yobs, racists, bigots and general wankers never really seemed comfortable and that was cool with us. In fact it was a problem that sorted itself out. “As I see it now, the second era of BLOC+ - Phase II - ran from about 2005-2011. This marked a huge watershed in our musical history and, in essence, is when BLOC+ really found itself. We burst into the world of live music in typically noisy fashion, with young local acts all the way up to international touring bands making regular appearances. The old guard shipped out and a new breed of tattoos, beards and chequered shirts took the place over. That sea change was largely instigated by Craig. He was a raw young talent and rough around the edges, just like BLOC+. A true maverick whose thinking outside the box brought us inspired new ventures such as “The Wee Jaunt” (a bus-load of gig-goers ferried around pop-up concerts in bizarre locations) and “Blochestra”, which was, for a time, the beating heart of BLOC+ and really captured the community-minded spirit of our brand. It was all very unpolished, 100% DIY and pure fucking magic!” In 2011, Craig emigrated to Australia and Bloc+ started to garner attention winning industry awards for its status as a music venue. Chris Cusack took over from Craig and, John admits, took BLOC+ to a new level of professionalism on the live music front and put us on the touring map, both in the UK and internationally, with his bookings. However, Chris was not a person with a love of computers. As social media was starting to take hold, Bloc+ needed some digital input, which was supplied by Halina Rifai who joined in 2015. John says, “That was the beginning of Phase III. A workaholic, hit-woman, consummate professional and social media/PR wrecking-ball, she’s hard as nails and is the one person who really taught us the dark arts of how to use the now-essential tools of social media and more to succeed in the modern marketplace.” Halina changed the Bloc+ brand, developed its reputation for food. Before she moved on to pastures new earlier in 2020, Halina did ultimately bring some order to the chaos. “We were able to start a very successful trade in home deliveries in 2019 thanks to her considerable efforts,” John says. “Something which has proven invaluable since lockdown struck in 2020. Halina rose to become the queen of all things social media at BLOC+, as well as PR, photos, the label, videos, receipts, communications ... plus another 20 or so roles.” From talking to John, the feeling you get is that Bloc+ is not so much a place of work, but a place where people are drawn to and just happen to get paid to work. John says, “Our staff are like family. They embody what Bloc+ is. They socialise there, they see each other outside work, who knows what they all get up to? But they have a pride in what they do. Our bar manager, James Aitkinson, is just amazing. He is the ultimate front-of-house maestro. Customers and staff love him. He just knows how to work the tables.” Covid has had an effect on Bloc+, but John has been determined to remain open for takeaway. He says, “We’ve established a takeaway service anyway, so it made sense to continue to do it. But I wanted to do it as much for the staff as for business reasons. Our staff live and breathe Bloc+ so despite being furloughed, it’s a way of life. They miss the socialising, their friends, the banter.” He’s pessimistic on live music being put on in 2021. He says, “I see adverts for gigs in June and July and I think, what do you know that I don’t? I don’t see us putting any music on until 2022.” Bloc+ remains a stalwart of Glasgow city centre and John, who turns 50 this year, believes it will sail through this storm comfortably. He says, “I’m already planning what we’re doing with the label and festivals. I’m doing some promoting and Bloc+ is going from strength to strength. I’m not ready to retire yet, so my plans for the future? Just to stay alive!”. BOOC+, the book created to commemorate the 20th anniversary of Bloc+ is on-sale now for £20 and can be bought from www. bloc.ru/booc n

TRENDING 2021...

WM GRANT’S MARKET REPORT

No-one could possibly claim that 2021 has kicked off as we’d hoped, but we do have much to feel optimistic about: our mass vaccination programme is rolling out faster than any other in the world, we’ve learned a lot about ourselves and the depths of our resilience, and we’re 2 thirds of the way through Dry January (or indeed Veganuary), so that can only be a good thing! On a serious note, coping with Covid has cost us dearly, not least in the on-trade, and it continues to cost us. So in an effort to ease your worries and give us all something positive to focus on, I thought I’d take you through my summary of William Grant & Sons’ Trending 2021 report, offering key insights into the post-Covid consumer and making recommendations that you can use when you open your doors again. Nikki Oji, former O2 Trends Analyst reports.

SOCIAL

The Cult of the Home existed pre-Covid, accelerated during the first lockdown, and will continue long after a post-Covid world of mass vaccination. The home is now seen as a cocoon of safety, a place of work, a centre of learning, entertainment, nourishment and exercise. It deserves to be elevated, added to, upgraded, cherished, enjoyed... But if lockdown taught us anything, it’s that the need to socialise and engage with one another physically, is a fundamental human truth. Bars, pubs and restaurants that make this easy, uber-safe and fun will thrive as demand soars.

Ageless Society – A trend which previously heralded ‘the end of ageing’ as we once knew it, now sees a return to fear, and a reminder of the vulnerabilities that come with age. What was once a thriving, affluent, travelling, confident cohort, is now variously shielding, biding at home or, tragically and quite literally, dying from this deadly disease. But where possible, they’re going online en masse, and they have money to spend.

Local vs Glocal – Having emerged some 6 or 7 years ago, this trend gains unexpected momentum as households across the world are told to stay home, stay local, connect digitally... Our contacts have simultaneously shrunk to those in our immediate bubble and inflated to include those we encounter online that share our values. Businesses that understand this tension and cater to it (perhaps with super-local serves or that exotic, Japanese whisky that has tantalised tastebuds at home) will flourish as drinkers and diners tentatively return to their local.

Mission Critical Connectivity – With businesses operating from bedrooms, as they seek life-support online, teachers educating our children remotely via digital devices, and everyone seeking virtual entertainment, now, more than ever, in-home connectivity and data are the hottest commodities on the block! As a new normal emerges, people will expect this connectivity to follow them outside the home – call it the Martini Effect – anytime, anyplace, anywhereconnected.

Tech Poverty – While the radical rollout of 5G cannot come soon enough at an infrastructure level, for many, the simple provision of reliable WiFi would be a step forward. The ‘have-nots’ are more in danger of slipping behind at school, in business and even in the ability to entertain and feed themselves safely. This pandemic has not only impacted the health of more of society’s poor, it has also disproportionately impacted them economically. Brands that show empathy here could win long-term trust and loyalty.

Radical Adoption of e-Commerce – The astonishing acceleration of e-, s- and v-Commerce during the first lockdown reached levels that had been predicted to take 10 years to achieve, according to McKinsey. These channels have grown +79.7% YoY in the UK and 38% of new digital shoppers are retirees, with deep pockets, seeking the safety and convenience online offers.

ECONOMIC

We are now living through the worst recession on record. The UK economy is c.9.7% smaller than it was before the pandemic. Unsurprisingly there will be a major struggle to recover long-term, with the creative industries, for example, projected to lose £1.5bn a week in 2021. Hospitality is the worst hit sector by job losses and close to 1m workers are being supported by the government furlough scheme.

Considered Consumption 2.0 – A trend that took hold during the last recession and grew steadily since, is set to re-dominate the foreseeable future. This time, however, mass market products and high street names may suffer more as people seek to support local businesses or chase value from international discounters. Green is the New Black – On the ascension pre-pandemic, this trend now sits in tension between the massive drop in pollution levels seen during the first global shutdown and the vast levels of plastic, PPE equipment that has been essential to fight the spread of the disease and protect our front line workers. Face masks are the new rubbish on our streets, littering them with all too regular reminders that life as we know it has changed, and that our rivers and oceans will once again pay a hefty price. Businesses that demonstrate a ‘greener way’ will appeal to many, and become expected by many more.

Build Back Better – This refrain will dominate 2021 as politicians and eco-warriors alike seek to repair the damage we had already caused, and reduce the impact of new behaviours on our planet. Opportunity therefore knocks for businesses to rethink practices and come back greener, leaner and ultimately stronger as people vote with their wallets.

The 15-Minute City – In the longer-term, smaller, more walkable ‘mini cities’ could emerge, with all life’s amenities within a 15 minute walk. This could be better for public health, the environment and our communities. Could you be the corner pub that out-of-town suburb has been waiting for?

POLITICAL & REGULATORY

Trust – The trust gap has been widening between consumer-citizens and traditional sources of authority for many years. Covid-19 has only seen attitudes harden further due to more time spent online, in the echo-chambers of fake news and social media. Perceived mismanagement of the virus, of unfairly tiered lockdowns and of the flagrant disregard by some of the political elite (in particular) have shown towards the rules – fancy a drive to Barnard Castle anyone? - have crystallised this issue further.

As regulations around public health evolve and change, business must stay ahead of the curve to secure the trust of a distrusting public and be seen as the vanguard of ‘doing the right thing’ where our safety is concerned.

KEY CONSUMER-CITIZEN CONCERNS AND THEIR IMPLICATIONS FOR BRANDS & BUSINESSES

My Identity - The universal contraction of social groups has led to an unprecedented mass-introspection that has resulted in heightened self-actualisation, a greater sense of community, a sharing of our vulnerabilities and a level of ‘realness’ we previously sought to polish or conceal.

Exacerbated by unjust deaths, BLM protests and the severe impact of Covid on ethnic minorities and the poorest in society, we have retreated to our ‘tribes’ on one hand, and reached out in empathy to those in need, on the other.

Recognising the severe impact of Covid shutdowns on the people who work in the trade, William Grant & Sons started to massproduce hand sanitiser in their distilleries. This soon evolved into a legacy programme called #STANDFAST. By fundraising, providing essential goods and shared experiences, #STANDFAST supported thousands of those affected by hardship across the industry.

Data is the New Oil – Protecting our data, versus the time-saving convenience and greater relevance of targeted advertising, is a tension with which the consumer-citizen is all too familiar. Data capture will extend to our physical spaces as they become smarter, more connected, and more able to direct us in our daily lives. The NHS Track & Trace app was downloaded by 20M people, despite 80% of consumers agreeing with the statement “I am concerned

about data protection and privacy on the internet” (up 6% from 2016). The ethical management of personal data will continue to be increasingly important. Preparation for a 5G-enabled, spatiallyconnected world should begin now, if it hasn’t already.

MY HEALTH

Our hygiene obsession will continue as we tentatively return to the shops, bars and restaurants we love. The greatest impact of Covid, however, may not be on our own physical health but on our mental health. Whether through loneliness and isolation, or through financial concerns, or even the torment of caring for a sick loved one, our ability to cope has been tested beyond measure.

As a result, wellness will become a premium ‘product’. Those brands that can democratise ‘wellness’ and offer it up along with fundamental essentials like physical distance, face coverings and hand sanitiser, will win in the short term.

Economic pressures will mean fewer people are able to afford health goods due to their premium price tag. Despite this, a number of kombucha beer brands such as Nirvana Twisted Bucha Beers (0.5% abv) are looking to focus on gut health by combining beer with kombucha to provide a health benefit while unwinding.

Future focus: Tech gadgets that help us measure our health will proliferate as hygiene, immunity, and resilience become watchwords for wellness. Those catering to jittery consumers would do well to overindulge their concerns with maximum levels of reassurance.

MY EXPECTATIONS

Know Me - With so much data collected, we as consumers now expect to be better known and understood by the brands that serve us. This demand will always be countered, however, by the desire to remain in control. With more time on our hands to research and carefully curate, consumers will become more discerning than ever, rejecting any hint of erroneous assumptions or mass-marketing.

75% of global consumers agree that “it is important to have products and services that can anticipate my needs”, a significant jump of 8% on 2018.

Save Me Time - Despite the apparent boredom some suffered during lockdown, consumers increasingly value their time more, with a 5% increase in people agreeing with the statement “I am willing to spend money to save time” since 2017.

Help Me Work - Hybrid social spaces are due to see a surge in demand post-pandemic when cooped-up homeworkers look for functional places to work. Apps like TALLY allow employers to save on office space, enabling them to gift ‘tokens’ to employees to work at cafes, restaurants and bars during the day, with food or unlimited coffee as a perk. What would it take for you to pivot your business model to accommodate the ‘laptop army’? Would a subscription or ‘pay as you play’ model work best for your town? Time to start planning...

Future focus: Higher reliance on convenience and home delivery will be an undoubted legacy of Covid. Cross-category or even cross-sector partnerships could offer business efficiencies while fulfilling multiple consumer needs across fewer touchpoints.

MY EXPERIENCES

Limited social contact has heightened our appreciation of loved ones and taught us to cherish them more than ever. Making the most of technology to facilitate social contact has become a habit we’re unlikely to break, even once we can physically gather together again. Brands that have learned to reach out and create novel experiences during lockdown are likely to retain the affection of their participating consumer-audience.

A pent up desire to share with those we’ve decided are our ‘priority people’ is likely to show itself post-pandemic. Illustrating this point: ‘making loved ones a greater priority’ ranked first when consumers were asked which statement was most relevant to them in a recent Kantar survey.

Sensory Shift – Sound, smell and touch have become the next frontier for brands and businesses looking for novel ways to engage customers. Weekly podcast listeners have surged by 24% since 2018. Spotify reported more than a third of overall listeners are consuming podcasts as a way to boost their mood. How can you stimulate the desire for your product or service through sound? That last orders bell never sounded so good! From Ikea’s ASMR ‘soundscapes’ to Magnum’s partnership with Deliveroo (which gave several lucky customers a decoration kit with which they could recreate classic British summertime flavours), those brands and businesses that can sensorily innovate will win the viral lottery (pardon the pun)!

Immersive Experiences – Virtual Reality has long been heralded as the next big thing in marketing, but beyond gaming, it has failed to deliver. Demand from consumers for immersive experiences, however, does exist, with 21% of consumers saying they paid to watch or participate in online experiences during lockdown. Fever-Tree served up a virtual cocktail masterclass, while theatres and concert venues live-streamed performances to culture-starved audiences. Could your sommelier or cocktail waiter be the next internet sensation, putting your place on the map and engaging customers near and far?

My Values Diversity and Inclusion – Suffering unprecedented turbulence in our daily lives as a result of Covid has heightened our awareness of our communities and empathy for those in the most vulnerable categories. With the disease affecting black and ethnic minorities more severely, and women making up a higher percentage of at-risk carers [– 70% of caregiving hours are provided by women (Cambridge Journal of Economics, Vol 39:3, 2015)], the Diversity and Inclusion agenda has been strengthened.

Fair and Democratic – 55% of consumers believe that “it’s important to me that the brands I buy from are committed to making our society better”. In other words, business ethics have never been more highly valued, or carefully scrutinised. Drinks brand, Discarded, reduced their waste by giving by-product ingredients a second life, using banana peels to flavour its rum, for example.

Community Contribution – Our wartime spirit was made manifest once more, not only by people consuming locally to keep local businesses afloat, but also by the vast army of citizens who volunteered to help

Will this ‘all in it together’ spirit endure? Can your business capitalise on this to build trust and loyalty that will last going forward? One would like to hope so...

WHISKY – WHAT YOUR DADDY DOESN’T KNOW AND YOUR GRANDPA NEVER DREAMED OF!

Diversifying Dram Drinkers Although sometimes perceived as the tipple of traditionalists, whisky has been enjoying something of a renaissance as younger consumers explore the heritage and female drinkers, with a nose for experimentation, indulge in a dram or two. Innovation Brands that push the boundaries in production are gaining traction. Compass Box claims to be a world first with its blend of Scotch and Calvados, while William Grant & Sons’ innovative Whisky brand, Ailsa Bay, is the only Scotch Whisky to undergo a process called ‘micro maturation’. Rarity Small production runs and scarcity are tantalising the connoisseur and the collector in equal measure. In May 2020, John Crabbie & Co released a single cask 1994 25 YO Island Malt with just 247 bottles available in the UK, priced at £300 per bottle.

In many ways, it’s safe to say that pubs will remain much the same: serving a little bit of sanity and cheer in a glass to those who want to unwind after a day at the office or simply meet their mates for a chat and a pint. But changes are inevitable – after all, will they have actually spent a day at the office now that offices themselves are nigh on redundant? Licensees who anticipate the changes and ready themselves to pivot their business towards this evolving consumer will have the best chance of success in our post-Covid world.

As we learned during the summer and autumn of the pandemic, outdoor space is now prime real estate, as hasty car park makeovers delivered beer gardens where none existed before, and pavement takeovers saw our streets turn that little bit more

Euro in flavour. People want to congregate, even when the great

British weather has other ideas. Making this as comfortable as possible, with retractable awnings, space heaters, blankets, furcovered seating or simple umbrella-tables to shelter from the rain, will be essential.

Inside, a pro-active focus on hygiene will, quite literally, be a hygiene factor. Good air quality and ventilation will set nervous minds at rest – this does not simply mean leaving the door open so customers freeze, though!

There will be a shift in focus from traditional ‘vertical drinking’ at the bar to table service and comfortably-spaced seating options which will likely include screening of some sort. One can see a flurry of remodelling to include booths with designed-in screening that appears more ‘classy and intimate’, less ‘medical necessity’.

Tech-driven, app-enabled table service will prevail, with a continuation of the ‘Contactless is King’ behaviours with which we’ve become all too familiar. Having said that, I’m not predicting

Robo-Barman, just yet! Well-trained, sales-oriented staff, who understand the need to maximise the potential of every cover – by recommending a wine to match that steak, or which whisky cocktail offers the best, smoky flavour – will be worth their wait in gold. Occasion At the very top end, consumers are opting for Scotch Whisky to bond and socialise. 31% of consumers say they drink whisky to ‘wind

SO WHAT DOES THE PUB OF THE FUTURE LOOK LIKE?

down’ or ‘chill out’, according to Kantar Retraining for temporary and permanent staff alike will be delivered remotely, via mobile devices and tailored to suit your own unique, business needs. An up to date, digital menu, highlighting a quality food offering, with drinks pairings, will help increase ROI per customer, as dwell time remains, but profits from the standingroom-only drinkers of yore are flushed away. Drinkers may have to moderate their expectations by accepting the need to pre-book a trip to the pub, with a time-restricted slot. The pub crawl of the future could include a location-based app that sources tables for the drinker from hour to hour. Would you sign up to entice nearby revellers to book that 11pm, pre-closing hour slot? Cover-charged entertainment will entice the live-music starved. American-style, 2-drink minimums may suffice, because, let’s be honest, after you’ve had two, you probably want another... two! The variety of offering will continue to shift subtly away from traditional beers to hand-crafted IPAs, even more elaborately flavoured gins and a whole new world of whiskies. But bars will also need to consider how to meet the demands of the lo-and-no alcohol drinkers more carefully. How do you serve those who seek a health benefit even from their booze! Kombucha beer, anyone? Rarity, exclusivity and visually-stimulating drinks will, as always, drive the premium, luxury-oriented crowd in the door. But there will still be a cohort of careful consumers who may be better enticed with a click-and-collect, drink-at-home option. Broadcast on social media and delivered to their door, can you serve your customers at home using the technologies they’ve come to trust and rely on during lockdown? Social media will play a massive role in engaging younger drinkers in particular. Publicans will clamour to get Instagram-savvy and Tik-Tok ready... What gif-of-the-day are you serving? By meeting the online expectations of customers, pubs can win the attention, affections and ultimately custom of this group – ignore them at your peril, they literally are the future.

349 CROW ROAD, GLASGOW THE MARLBOROUGH

DESIGN FOCUS

The Marlborough is the latest venture from Phil and Gio McDonald who already have the Taphouse in Finnieston. The new Broomhill offering from the duo is very close to home for the couple. Explains Phil, “We have stayed in Broomhill for 18 years so we are well in sync with the area. My kids have grown up here and it is a great community.” He continues, “I wanted it to be like Montpeliers in Edinburgh - open early in the morning to catch mums after they have dropped off the kids, then a brunch offering which transforms into lunch and then afternoon drinks before dinner at night Opening from 9am and closing at midnight. That was the plan before lockdown.” Despite living in the vicinity it was actually Phil’s stocktaker who alerted him that the former Wee Lochan was up for lease and who initially told owners, Willie Knox and Ian Mclean, about Phil. Phil says, “I went for a coffee with Willie and Ian and had a wee tour round. Obviously, I knew the area but I hadn’t been in the unit. It wasn’t a unit I instantly wanted to trade. But I persuaded Gio to come and have a look and then asked Stephen Paterson from Burns Design to come and have a look and sketch up a few designs.” Phil continues, “The sketches were the opposite of what was there. But Stephen I work really easily together so it didn’t take too long to finalise the design.” Today the bar, which was at the back of the original restaurant, is now on front left. Says Phil, “The theory is that in the future, with planning, that we could open up that side eventually so that

BY SUSAN YOUNG

you can come by and have a glass of wine and sit outside. After all, we do have seating for 40 there. We also wanted to create a wee bar eatery vibe on the left with a dining side on the right and that works really well.” The Marlborough is lovely inside, but it also has kerb appeal as you can see. “I love the frontage and the old-style canopies,” says Phil. Inside the colours, chosen by Stephen, are predominately green smoke and lamp room grey. There’s a new wooden floor and new bar furniture, except for the chairs which were refurbished. And also a mirror which has been transformed into a map. Explains Phil, “One of my friends Adrian McMurchie the artist - that was an original mirror - it was painted out and he did the artwork over it. It is a reasonably accurate map of Broomhill - and I love it when people and kids say that’s my street - it’s brilliant.” The Marlborough opened on 18th December and was open for seven days before it had close again but over that time it went like a fair. Says Phil, “The days we were open we were full and the feedback was really good. It helps that I have a great kitchen team. I was lucky to get Chef Iain Hale on board - he had just been made redundant by G1, but I have known him since he was the head chef at the Hilton Garden Inn, he then went to the Hilton at Strathclyde Park before joining G1 as Executive Chef at The Corinthian. So he is enjoying working for a smaller independent and because I am a chef to trade I totally understand where he is coming from. It usually takes a while to get a solid unit in but we have managed that already. It feels calm and confident in there and the quality of the food Iain is putting out is tremendous. “We have also recruited Tammy, who had been the manager at the Wee Lochan for 8 years, so she is also a familiar face for our customers.” After opening on the 18th and closing on Boxing Day Phil opened The Marlborough on the 29th for takeaway. He says, “Obviously coffee flew out the door and we created a menu which just grew - we sold an amazing amount of cakes too - a few weeks ago it was 350! Then I thought why not sell draught beer too - so we are now doing growlers and we have also linked up with Soja’s Bakehouse who supply Sourdough bread - and it is really flying out the door too. I’m amazed at how much we are selling. “I am constantly looking at what we can be doing. We are managing to support the local community with our offering and we are also earning a buck. “I have taken a 25-year lease and I certainly aim to maximise it and get my investment back. Unit wise it will be great for us - we just need to get by this bit. I can open without alcohol here, but I can’t do that at Finnieston. “I would just like to say thanks to everyone that has supported us. Getting us to where we are now has been a team effort and our new landlords have been great too. He concludes, “There is nothing better than being part of a local community.” n

@dramscotland

SUE SAYS

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It is hardly surprising that research is showing that hospitaltiy has had the worse fesitve period in living memory, in fact 2020 was the worst year ever. (I’m not sure we need research to work that one out!) But as we take stock on last year’s shutdown and the ongoing one - what is next?

Firstly. the trade organsations are working tirelessly on behalf Same times for outside. of the licensed trade - all of the bodies from the Scottish Level 2 - households can mix in hospitality but not at home. Beer and Pub Association to the Scottish Hosptiality Group, Inside alcohol only can be served with a main meal. 7pm last UKHospitality and the Scottish Tourism Alliance and SLTA are entry. Outside alcohol allowed - 9.30pm last entry, 10.30pm putting the case to everyone who will listen. close. Level 3 - no alcohol inside, 5pm last entry, 6pm closed. Rates is probably the biggest worry at the moment because if venues. action is not taken by the Scottish Government to extend the Business Rates Holiday for the hospitality industry for another There is not likely to be a quick loosening of the tiers, despite the year - businesses across the country will be faced with paying vaccine roll-out. Most people suggest that we may move out of rates based on 2016 figures - and that would be enough to tip lockdown mid-February if we are lucky. Then into Tier 4 in March even the most successful operators over the edge. This needs - and perhaps by the end of March we may move into Tier 3... if to be addressed urgently if businesses and jobs are to be saved. we get lucky then maybe Tier 2 for Easter - but the jury is out on The other issue that operators are coming up against are Bank Covenants - or the potential breaking of them. Banks are It has been suggested that the UK Government will move quicker. requesting business plans to assess risk - but what operator can However the Scottish Government is always more cautious. at this moment in time predict their level of business over the next 12 - 24 months? There should be a moratorium on bank However, the devil is in the detail.Tier 3 with the restricitons on covenants - for the next 12 months at the very least. opening hours makes opening not viable for most businesses The continuation of the 5% VAT reduction for hospitality would makes no sense financially if they can’t do evening meals. also help. But the VAT reduction without the issue of rates being addressed is really immaterial - because for many, many There has to be some flexibility from ScotGov to help hospitality businesses if rates are not addressed, they won’t be charging get back on its feet. If that is trading hours that is something. VAT because they won’t be in business. What seems certain is that the current restrictions and ongoing Just to remind you - Tier 0 - Hospitality open and licensing times adhered to. Weddings and funerals limited to 50, eight people from three households can socialise inside and 15, from five households can meet outdoors. Level 1 - Hospitality - Inside last entry 9.30pm closed 10.30pm. The rule of 6 applies, with weddings and funerals limited to 20. Outside no alcohol and Level 4 is the closure of all hospitality that. It all depends on the figures. in this tier. Some businesses can operate without alcohol but it But there are other issues not least for suppliers. The Scottish Funding is still not coming fast enough and there will be reckoning Government is pushing ahead with the Deposit Return Scheme - I understand there are various Freedom of Information requests - and wholesalers are having to bear the set-up costs of this in to find out what has been paid out. Our First Minister tells us scheme which is being imposed on them. We all know that frequently that it has been allocated - I would prefer the term wholesalers are not working on the biggests margins - and every dispersed. trade business needs wholesalers to keep operating in order to But some councils are certainly not going as fast as others when have the supply there when it is needed. So right now, despite its it comes to giving out the grants. Here’s hoping the vaccine roll- green credentials - it is really not good news. It is due to come out is smoother than the Scottish grant roll-out. into play on 1st July of this year. Perhaps it is time that DRS was restrictions are going to last well into the latter half of the year. Remember licensees will have seen an impact on cashflow Will we come out of the tier system this year - no doubt the too - with a deposit on all cans and bottles (single use drinks organisers of the Climate Summit are hoping we will because if containers) of 20p required before you sell them - yes, you get we don’t - that will not be going ahead! the cash back, but when?

put back 12 months. The only help suppliers have had is a £5m fund launched in December - which was open for only a week - it was targeted at food and drink wholesalers who had seen sales fall by 20% or more since March - most of the hospitality suppliers I know lost upwards of 90%... despite pivoting to sell to consumers.

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2020/21 Andrew Fairlie Scholarship finalists announced

The Hospitality Industry Trust (HIT) Scotland have announced the names of the six finalists in the search for the recipients of the second annual Andrew Fairlie Scholarship. The aspiring chefs in the running for the ‘ultimate scholarship’ in the industry include Josh Wilkinson, 25, who is currently working as Senior Chef de Partie at the Isle of Eriska Hotel and Zdenka Tomova, 26, 1st Commis Chef at The Strathearn at Gleneagles Hotel. Chef de Partie at The Torridon Amy Stephenson, 22, has likewise made the final, as has Spud Henderson, 31, Chef de Partie at Craig Millar @ 16 West End. There are also two returning finalists from last year’s competition – Ryan McCutcheon, 28, now Chef Patron at Achray House Hotel, and Peter Meechan, 24, Junior Sous Chef at The Strathearn at Gleneagles. Spearheaded by HIT Scotland and supported by the First Minister, Scottish Government and The Gleneagles Hotel, the scholarship was first launched in February 2019 in recognition of Andrew Fairlie’s significant and lasting contribution to the hospitality industry. The scholarship will recognise two outstanding individuals each year – one male and one female - who are forging ahead with their culinary careers and working in Scotland. The judge said, “This has been an extraordinary year - a year like no other for us all! It is a period of time when it could have been easy for many chefs to have lost focus and allowed self-discipline and their skills to have slipped - all of course understandably so. Previous winner Emma-Rose Milligan said,“It has been an amazing experience being involved with this scholarship. Having my culinary skills tested in front of some of the UK’s best chefs was nerve wracking, but a good learning experience for me, and I was so happy to win. “Unfortunately, Covid-19 has meant Joe and I haven’t yet been able to travel to take part in our placements in London and abroad, but I had an amazing experience at Restaurant Andrew Fairlie, it was fantastic to be part of the great team working in harmony to produce exceptional food, and I learned a lot. Good luck to this year’s finalists!”

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