DRAM
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DRINKS RETAILING AND MARKETING
@dramscotland
DRAM MAGAZINE August 2021 ISSN 1470-241X
/dram.scotland
SERVICE WITH A ‘BESTWAY’ SMILE 2021 SBPA FINALISTS
• ANDY GEMMELL INTERVIEW • RUM FOCUS
DRINKS RETAILING AND MARKETING
WELCOME
A
ugust is here again and not long now until our 2021 Scottish Bar & Pub Awards on September 7th in Glasgow. If you have been nominated you will know that your customers have been voting... and they have in their droves. You can see who’s made it through in each category on pages p16-19. The judges and mystery shoppers are now out and about so watch out for them! We profile the first six of our 12 William Grant & Sons Bar Apprentices on page 20. We’ll introduce you to the rest next issue. The winner will be announced on the night. On our cover are Bestway’s Coaching and Development Manager Billy Rhynd and Territory Sales Manager for Glasgow City Centre and South, Christine Baird. They have been visiting customers in the trade and they are pictured at The Whifflet Arms in Coatbridge. Read all about Christine in our Brand Reps focus on page 8. I caught up with Andy Gemmell, the man that never stops, and he’s been beavering away on a couple of new projects during lockdown and you can read our conversation on page 12. I also delve into the rum category in Scotland on page 21 to see what’s hot brand and trends-wise and ponders whether it’s ever going to eclipse its old nemesis gin. We’ve got a hat trick of design features to feast your eyes upon: Panang in Glasgow, The Fort Hotel, Broughty Ferry, and Rico’s Ristorante in Edinburgh. See you all at the awards.
August
jason@mediaworldltd.com dramscotland.co.uk
/dram.scotland
2021
FEATURES
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21 23 29
THE ETERNAL OPTIMIST
Jason Caddy speaks to Andy Gemmell
FIRST GLIMPSE OF 2021 FINALISTS The unveiling of the 2021 Finalists SONIC RUM BOOM Is rum the next big thing?Jason Caddy reports. THE FORT, BROUGHTY FERRY Find out what John Black is up to now.
OBITUARY JIM WILSON
REGULARS
4
Jason Caddy, Editor
@dramscotland
CONTENTS
34
NEWS
All the news on pubs, bars, restaurants and hotels.
SUE SAYS
Our publisher Sue pulls no punches. DRAM AUGUST 2021 3
KIRKCALDY RESTAURANT AND BAR RE-OPENS UNDER NEW OWNERSHIP Andrew Lowrie and Barry M Dudley took on the Greene King tenancy of bar and restaurant The Dining Room on Kirkcaldy’s York Place and reopened it last month. Andrew is from Kirkcaldy originally and moved back to the town after 20 years living in England while Barry is from the West Midlands and he’s worked for 30 plus years in various hospitality venues. Barry told DRAM, “I’ve run bars, restaurants and hotels all over the UK while Andrew comes from an events background. “It’s been a bit of a double-edged sword with The Dining Room because we thought that it would be more of a gradual curve rather than being so busy. The staff hardly had time to bed in but it’s great to see so many customers loving having the pub open again and what we’re doing. We are very much about providing quality food and excellent customer service.” The Dining Room had previously been run by chef Roddy Jobson and his business partner Martyn Stewart for six years until October last year.
SUB CLUB OWNER TO DEBUT ROOFTOP BAR Glasgow’s Sub Club director Mike Grieve will open a 120-seater rooftop pop-up bar and restaurant called RoofSpace later this month in The Schoolhouse, an office building at 101 Portman Street, Kinning Park. He’s installed a new bar and bespoke furniture and has been granted a licence until March 2022, with food being supplied by Japanese restaurant Ramen Dayo. Sub Club has an office in the building and the rooftop had previously been used for events. Mike told DRAM, “It’s got a unique view across the Kingston Bridge and motorway intersection of the M8 and M74 and the city skyline too of course. It was formerly a girls playground from Victorian times right up until the ‘60s. “We have been running test events with friends of the club and family so that we get all functionality right and so far so good. “We did parties and events in the summer of 2019 so some people will be familiar with the space, but with Covid restrictions, we applied for a licence for pop-up bar and food operation rather than continue to use it as an events space.”
MACMERRY 300 OPENS FLY SOUTH IN GLASGOW Dundee-based Macmerry 300 has opened its third of four Glasgow bars – Fly South at 1 Lynedoch Street. It follows hot on the heels of The Bull at 185 Great Western Road and The Luchador on the south side, which opened last year. Its fourth bar, The Abandon Ship, on Mitchell Street in the former So LA is on course to open shortly. Abandon Ship is run by Richard Davies and AJ McMenemy, while AJ runs Macmerry 300 with Phil Donaldson. AJ Mcmenemy told DRAM, “It’s on the first floor of the same building The Drake is in and has its own entrance and a stairway up to the door. “We spent about six months on the refurbishment and it was vacant beforehand. What we’ve done is create a celebration of all distilled spirits and we’ve got 700 of them on the back bar in specially made cabinets, and there are 11 tables of two in all. “It’s a lovely period property and we’ve laid parquet wood flooring throughout and restored the original cornicing and ceiling rose. It’s elegant and decadent, with chandeliers and a marble bar top and lots of stained glass.”
Plans submitted for New Glasgow Orleans-style bar and kitchen Carlisle-based Wild Deer Hospitality, owned by Gayle Copland and Andrew Rae, has sought planning permission to convert former Esca at 27 Chisholm Street in Glasgow into a New Orleans bar and kitchen called Baron Samedi’s. The plans seek a redecoration of the current shop front, with the unit - which also has a frontage on Parnie Street - already benefitting from Class 3 planning use. Esca closed last July after 22 years and 740,000 customers.
NEWS BRIEFS
New home for Edinburgh’s Little Chartroom plus new restaurant Chef-patron Roberta HallMcCarron of The Little Chartroom and husband Sean McCarron will open two new restaurants in Edinburgh this autumn called The [new] Little Chartroom, set to open in September, and Eleanore, which will open in October. The new Little Chartroom is a relocation of her flagship restaurant to Bonnington Road, while Eleanore, a restaurant and wine bar, will take over where The Little Chartroom currently calls home, 30 Albert Place. The Little Chartroom’s latest incarnation will have more covers with interiors inspired by the surrounding sea
and rugged coastline, with lots of rich blues and oyster white. Eleanore is a restaurant and wine bar and Chefs Hamish McNeil and Moray Lamb (formerly of Little Chartroom on The Prom) will run it. The interior has been designed in mainly soft whites with hints of dark blue – conjuring up a boat and the Scottish coastline with earthy tones from the muds of the deep sea reflected in the hand-crafted ceramics. Roberta and Sean opened popup The Little Chartroom on the Prom during lockdown, with a focus on open flame cooking and BBQ dishes served by the sea.
Largs gets new pizzeria Maria Timis has opened Allegria-Ristorante Pizzeria in the former Morris’s Restaurant in Largs. Allegria means cheerfulness in Italian and Maria, who is from Romania, refurbished the Gallowgate Street premises before it opened at the end of last month to include an open fire. She was running a professional cleaning business but it came to an end during the pandemic. Gordon Scott ran Morris’s Restaurant for 30 years before putting the building up for sale. It was then converted into a seafood restaurant before entrepreneur Kadir Turban took it on last year, with a plan to turn it into holiday apartments. It was originally part of the Royal Hotel in the 1960s and 70s.
Michal Pergl has reversed plans to close his Italian restaurant called Aperitivo on Bon Accord Street in Aberdeen following an avalanche of support from locals dismayed at his plans to keep It closed permanently after it closed in March as restrictions began easing. He also plans to give the art decoinspired interior a mini refurbishment. Owners Caledonian Heritable have refurbished The Ship Inn, on North High Street in Musselburgh. It now boasts a large, bright bistro dining area and a terraced area. The front bar has retained its traditional feel with a solid oak bar, wood-burning fire and range of premium beers, wines and spirits. The Stonehouse pub on Hamilton’s Cadzow Street has closed for a £150k refurbishment by owners Star Pubs & Bars with local man Paul Coulter taking on the lease. The project will completely restore the outside of The Stonehouse – which dates back to 1859. The renovations include painting the building, new signage and lighting, and pavement seating for 30 people. East Ayrshire Council has approved plans from Mr Rui Lin to turn the former Scot’s Bonnet on Queen’s Drive into a Bejing Banquet. It will have 300 covers, including an extension. Beijing Banquet currently has two Edinburgh venues, one in Glenrothes, Fife and another in Renfrew. Brothers Josh and Daniel Hannah have pivoted the café business they first opened in 2005 on Glasgow’s Kersland Street into a ‘café, bar and hideout’. Customers can now order organic wine, cocktails and whisky and it’s open until 10pm. Andrew Barnett, Scott Kirkham and Hal Prescott, the people behind Barney’s Beer and the Pitt Market have transformed Leith pub The Pond into The Bullfinch on Bath Road – a craft beer bar and eatery. They’ve refurbished the bar in sympathy with its building – including coining its new name from existing stained glass windows dating back to the 1800s.
DRAM AUGUST 2021 5
NEWS RETRO-ARCADE BAR CONCEPT NQ64 TO MAKE SCOTTISH DEBUT
WHITBREAD LATEST: BAR + BLOCK RESTAURANT Whitbread is on track to open a Bar + Block Steakhouse allday steakhouse restaurant by Christmas in the former New Look store at 121 Princes Street, Edinburgh. Work is well underway on the conversion of the ground floor as part of an extension to the Princes Street Premier Inn hotel next door. It will be the second Bar + Block Steakhouse in Scotland the first one opened in St Enoch Square in Glasgow in June, and the venue is the18th to open across the UK. All of the restaurants are located adjacent to Premier Inn hotels. John Underwood, Construction Project and Programme Manager for Whitbread, said, “It is a complex project as we are building a 60-bedroom extension and delivering a new restaurant in a busy shopping area at the same time. The location is superb and Bar + Block’s all-day flexible trading format, from breakfast through to dinner, lends itself to the location. I am confident that we will have a busy restaurant on our hands.”
STONEGATE RENOVATES EDINBURGH’S SLUG & LETTUCE The Stonegate Pub Company has lavished a £800K refurbishment on its Slug & Lettuce pub on Edinburgh’s George Street which includes the installation of a second bar. The new décor is a mixture of bright and bold botanical prints, neon, velvet and gold plus instagrammable birdcage booths that have been decorated with cherry blossom.
Andrew’s Bar The Newhalll Mains boutique hotel on the Black Isle has a new residents-only bar called Andrew’s Bar that was opened in June by owners the Fraser family. Manager Euan Ramsay told DRAM, “With space for 28 covers, we specialise in Japanese whisky, and it’s very much a Ginzainspired bar with classic American cocktails too. We are very small but the idea is to do things properly. We’ve got an Italian bartender who used to work at the Fife Arms in Braemar. “The interior design is a combination of wood panelling, and blue stained Japanese tiles and is fairly dark.”
NQ64, the immersive retro-arcade bar concept will make its Scottish debut this month in the former Badabing bar on Edinburgh’s Lothian Road. The company was founded by Matt Robson and Andy Haygarth and currently operates sites in Manchester, Liverpool and Birmingham. The bar has been transformed into a neon splattered ‘drinking den’, with UV graffiti designs on the walls, floor and ceiling. It will be home to a large selection of retro arcade machines including a Guitar Hero sound-proofed studio and classic consoles.
New location for Hendersons Work has begun to renovate the former Apartment on Edinburgh’s Barclay Place as the new location for vegetarian restaurant Hendersons whose Hanover Street premises closed last summer. Barrie Henderson had been part of his family’s business for almost 20 years when it closed. His grandmother Janet Henderson opened the original restaurant in 1962 encouraging people to embrace a meat-free lifestyle with wholesome food, much of it grown on her farm in East Lothian and Barrie didn’t want to see his grandmother’s legacy disappear. Said Barrie, ”Many people were in touch last year to tell me how sad they were to see the business close. We built up so much loyalty and trust from staff and customers over the years that I know will be tough to recreate, but I’m confident our brilliant community will come together and we’ll create a very welcoming environment for our friends old and new.”
BRAND NEWS ALL THE L ATEST BRAND NEWS
GIN
OLD TOM GIN OFFICIAL SUPPLIER AND LICENSEE OF THE 2023 RYDER CUP Old Tom Gin will be the official supplier and licensee at the 2023 Ryder Cup. Founded by father and son duo, Giorgio and Gino Cozzolino, Old Tom Gin 1821 will supply all gin and gin-based cocktails at the sporting event taking place at the Marco Simone Golf and Country Club (just ten miles outside the centre of Rome) under official ‘Supplier and Licensee’ status. Created in St. Andrews, Scotland, and distilled using the finest Sicilian ingredients, Old Tom Gin 1821 symbolises a harmonious marriage between Giorgio’s Italian homeland and his love for the Scottish town, where he has lived for the last six years. Giorgio Cozzolino, said, “We wanted to create a leading, Super Premium gin brand synonymous with quality and sophistication, and we believe we have successfully achieved that with the launch of Old Tom Gin 1821. ““We are extremely thrilled to have obtained this partnership with such a renowned sporting event so early on in our journey – and one that’s so close to our hearts. This achievement is purely representative of the quality of Old Tom Gin 1821, and we are excited for what lies ahead.”
Lockdown spawns Purist Gin Bruce Walker, from Glasgow’s Broomhill, was once sent home from school for selling his homemade gin to classmates and he launched his very own brand, Purist Gin, during lockdown. Founder Bruce, now 22-years-old, said, “I first began distilling gin for my pals at parties. It tasted great and always went down very well – a little too easily perhaps. I’d like to think my taste and talent has developed since then, as have my processes! “When lockdown hit and with no business to speak of, it was fight or flight time. Looking back, I’m incredibly proud that I’ve managed to persevere and build a business which makes excellent gin and has a great reputation. “Our gins are growing in popularity with website sales increasing. I’m now working to help even more people discover our gin. I can’t wait to enjoy Purist in bars and restaurants across Scotland as hospitality reawakens.”
WHISKY
Loch Lomond Group unveils Spearhead
NEW BENROMACH EXPRESSION
The Loch Lomond Group has a new Single Grain Scotch Whisky called Spearhead and appointed distributor Mangrove UK to manage the distribution of Spearhead in the UK. Calum Leslie, Head of Innovation at Loch Lomond Group, said, “We have been working very hard to create an innovative new Scotch Whisky and we are pleased to finally launch Spearhead to market. “While this style of whisky is very popular in the Irish and American markets, there isn’t anything comparable in the Scotch sector. Spearhead is one of a kind, championing the single grain, something we know will resonate a lot with people. “We are also very pleased to be announcing our partnership with MangroveUK and we are looking forward to working with their experienced team to introduce Spearhead to audiences across the UK.”W
Benromach Distillery in Speyside has launched a new limited edition single malt, Benromach Peat Smoke Sherry Cask Matured, with fewer than 2,000 bottles available in the UK. Only ever produced in limited runs, Benromach Peat Smoke Sherry Cask Matured uses the finest Scottish barley malted with high levels of peat smoke at 55ppm. Keith Cruickshank, Distillery Manager at Benromach, said, “This small batch vintage expression has been created in a style which is deliberately different to the subtle smokiness Benromach is well-known for. This is only the second time we’ve released a heavily sherried peat smoke expression and we’re very proud of its unique flavour profile.”
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Plymouth-born Micky, 41, is ex-Royal Navy and this is what brought him to Glasgow. “I worked in the navy for Thirteen years and was posted in Glasgow and liked it so much up here I decided to stay and got to really love whisky. I worked at BAE Systems (three times), in waste water treatment and off-shore, and I was also a reptile shop manager before finally deciding to pursue my dream career in the whisky industry when my BAE contract ended in 2019. “I educated myself by doing my WSET level 1 and 2 courses and passed with distinction. I’d been a big fan of Mackmyra whisky for four years and had joked with the area sales manager to give me a job but it wasn’t to be at that point. “I got a job in The Whisky Shop in Buchanan Galleries in the meantime, and started with Mackmyra in January as a part-time brand ambassador before going full time Area Sales Manager when The Whisky Shop closed in April this year.” So how has he found this complete change in career? “It’s been a steep learning curve. Obviously, I don’t come from sales or hospitality background but I am naturally outgoing and really enjoy learning – and not just from colleagues, but from my wonderful customers too. “My passion for whisky and all my research helped me greatly. I went to lots of tastings and festivals. “The biggest thrill for me is how people can be closedminded trying non-scotch whisky. But once they try it, they’re really interested and that’s when the magic happens. I love winning customers round and opening up their world. I have found my niche.”
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Glasgwegian Ainslie went to Australia for a year where she worked at the Scary Canary in Sydney. “This was my first hospitality job. It’s a backpackers’ bar and what an introduction to the industry! “I came back to Scotland in 2015 and moved to Edinburgh for a couple of years and then came back to Glasgow in 2016 and started in a finance role at Whyte & Mackay for a year but always knew I didn’t want to work in this role for long. I saw what the BDMs where doing and knew that this is what I wanted to do. “A secondment came up in channel marketing for 18 months -half on-trade and then retail and specialist. This was a really good grounding for my current role in the on-trade. “I’ve been in this role for two years and every day is different. Coming back after Covid when I was furloughed for a short time, it’s been really exciting to be working in the trade. A lot more people are staying local rather than city centres and this gives us a lot more ground to cover. And with more staff being recruited there are lots more training opportunities too. This is a part of the job I really love. “I enjoy going out and seeing what opportunities are in the trade and tapping into them by continuously calling on accounts to help drive business and new distribution.” “Brand awareness is so very important. Likewise reading trade news on other brands and activations of our competitors.” Away from the job, Ainslie has been weight training for six years and travels around Scotland trying out different gyms. She also loves experiential cocktail bars and speakeasy bars, with Panda & Sons in Edinburgh being a particular favourite.
EP IS NOT HARD OUR HATRICK OF GREAT SALES AND BRAND REPRESENTATIVES ....
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Adelaidian Matt’s hospitality fire was first lit wen he worked in wine marketing and sales in his home city down under at the 127-year-old Pirramimma winery before bagging a job in Scotland AFTER he’d booked his flight. “I got the job at Jaegermeister the day before my flight to Glasgow in early 2019. I’d never been to the UK before. This is my dream job. I’ve seen more sights and met more people than I could’ve ever imagined. I stick out like a thorn with my long blond hair – like something off Bondi beach!” How does the hospitality industry compare in both countries? “When my closest family lives 10,000 miles away, it’s good to be in an industry and with a company that treats you like a family. We all bounce ideas off each other. “Scotland is like nowhere else I’ve been to in the world. It seems like every third building is a pub or restaurant and among them are lots of community pubs. It’s not like that in Australia. They are also filled with the same people every day, unlike home. “But I will say this for home, there’s the same investment and pride in their venues as there is over here.” What does he miss about home? “The good wine. Adelaide is a bit of a hidden city and a lot of people don’t know that it has 20 wine regions and that it’s the only city in the world built within a park. It’s the ‘beaches and wines and festival state’ – and has the world’s second biggest festival after Edinburgh.”
Steven has been with Indie Brands since 2019 and this is a man that loves his job. “My job is going around talking to people about spirits. This is my passion. Not a bad gig really.“ He’s also worked for Cellar Trends and LWC in his time. He was on full furlough and has been flexi-furloughed and is now back working full time selling core brands such as Xante, Martin Miller’s and Don Papa rum. “The pandemic has caused a shift to online obviously but people who own bars still prefer the personal touch whereas drinks company procurement is moving more and more online. “I know several national account managers that prefer online working because it cuts out so much travelling but
this makes little difference to me in Scotland. I can still get round my customers in a relatively short time.” How will the pandemic change the trade long-term? “A lot of bars are offering takeaways with cocktails as a separate business and think this is here to stay from what they tell me.” He’s been ten years in hospitality working in Bar Soba and West Brewery. He also lived in Melbourne where he worked in the restaurant Charlie Dumpling, while his favourite bar over there was The Boiler Maker House. “Boiler makers (a shot with a drink) are so popular over there. Customers go mad for it. But for some reason it just hasn’t taken off over here.” DRAM AUGUST 2021 9
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Originally From Blairgowrie, Stuart, 36, is very hands on. “We’re a small company, everyday is slightly different. From jumping in the car and visiting bars, harvesting juniper at the end of September in the Cairngorms in the Land Rover, getting eaten by midges, and organising events and training. All in a day’s work.” He moved to Glasgow to work in retail and was account manager for a ticketing firm and DF Concerts, putting his music business degree to good use. But before all that he started the Glasgow Gin Club with a friend and cousin a decade ago so a career in the trade always beckoned. “We had monthly events in Glasgow’s Hidden Lane tea room on Friday nights showcasing new gins to them. “I always had a passion for spirits and drinks and grabbed the opportunity to start working for Crossbill. “It’s been a tough 18 months for the on-trade and the support has been fantastic as has working with the guys at Glasgow’s Barras Art & Design where we’re based and where we distil Crosbill.” How has the pandemic altered the course of his role? “The move online has opened up lots of opportunities for doing tastings and we have worked with Martini Club and the Negroni club which we otherwise wouldn’t have had such strong relationships with. They were far more London-focussed beforehand” In his spare time he’s a field hockey player for Glasgow’s Hillhead - and he plays the bass guitar.
Peter is used to adapting to change. He was in his former roles with Scottish Courage when it became S&N, and latterly Heineken, likewise he was in his current role when Carlsberg joined forces with Marston’s. Peter, 42, who is from Edinburgh and lives in Uddingston. He said, “I started my career working for Scottish Courage 17 years ago. I worked in various positions including account management. When Heineken purchased S&N a new structure and more rigid pricing came into place - it was a gradual process. “I moved to Carlsberg three years ago. It’s very similar to Heineken in terms of processes. The Joint Venture with Marston’s is an exciting time for us all, with a new team and an even bigger portfolio of brands. We now have Carlsberg Pilsner, San Miguel, Estrella Damm, Brooklyn Lager, Shipyard as well as McEwans to name just a new. “Its been great to see consumers flock back to their favourite pubs, and chatting
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to publicans up until end of June, there was still cautious optimism, but in the last week after restrictions easing things are improving. As far as our internal reporting goes, we are 96% of volume June 2021 vs June 2019 with 76% of pubs trading in same period (Scotland CMBC Internal Volume Report).” Away from the job his go to meal is a steak, and is a regular at Cocktails & Steaks in Uddingston.
Kit, 28, did a masters degree in America while completing his football scholarship. “It was an amazing experience. America college culture is so different. I went out in Texas and everywhere was jumping. It was like Ibiza. Such a buzz. Every week. “It also took me to NY, Main, and Georgia, but I didn’t see myself staying there for good. “I worked for G1 for a year in bars and clubs and really enjoyed it when I got back to Glasgow. I did a graduate role enterprise rent-a–car management trainee. But it just for wasn’t for me. Then got offered a role for Red Bull as a brand development executive for the off-trade. I did that for seven months before moving to the on-trade. “I was approached by Mark Anthony Brands UK to launch White Claw hard seltzer in on-trade in Scotland. “It’s had astronomical growth in US and we intend to emulate the same success here. It’s been really well received, and being seen in the right bars and festivals is key and being listed in the key pub groups is paramount. But it’s not going to happen overnight. “The part of the job I love is building relationships with customers. Over my entire career to date, I’m most proud of this product.” He plays semi professional football and spends a lot of time training.
Christine, also pictured on our cover, has been with BB Foodservice for two years and is just back after contracting Covid and being in hospital on oxygen for ten days. Despite this, Christine has returned to work as driven as ever. “I have opened six new accounts in the last two weeks. Customer satisfaction is what drives me. I’m a people person, an activist. I run with things and work very closely with brand reps and always want to grow the customer’s basket. If a customer orders D E LAIR AGER kegs, I’ll ask them about spirits, CHRISTYIN N A M Y SALES E BESTWA bottled beers, consumables? TH F O T TERRITOR R A SOUTH My objective is to make Drinks ERVICE (P CENTRE & Y BB FOODS IT C W O LASG Express and BB Foodservice a GROUP), G one-stop shop. “Our price-point is fantastic. We are reliable and local and what more does any hospitality business owner really want? I want
Graeme has been with Adelphi for a year so he not only joined right in the eye of the Covid storm but also two months before the distillery’s very first Ardnamurchan whisky release. Said Graeme, “It all went really well, and because we were working remotely we could really prepare for it. On the Adelphi side, we have 30 years of history and a readymade distribution and International market to launch into. “We had been doing whisky fairs so knew demand was high.” He bartended at Glasgow’s Blythswood Hotel, and moved to the Good Spirits Company as store manager, then worked in sales for Morrison & Mackay before landing his role with Adelphi. “The variety. I have a hand in a large -scale whisky distiller and independent bottling on the Adelphi side. Today I’m working in the shop. “It’s a small industry so we are all friendly with other companies, for example, Nc’nean distillery is just across the water and we did a bottle swap with them, likewise Torabhaig on Skye. Were all looking forward to seeing each other again on the whisky festival circuit. It’s been too long.” Away from the job he makes a mean curry.
to take the pressure away from them at every step – right from how they place the order to how we deliver it because they’ve got a hard enough job as it is at the moment.” Because most of her time with the company has been during the pandemic, Christine was able to familiarise herself with all aspects of the depot. “I was able to up-skill across all departments in the depot and build stronger relationships - all of which feeds into my ability to support our customers.” Originally from Airdrie, Christine was previously a Call Centre Manager overseeing 100 staff which was a fantastic grounding for ‘understanding people’s differences and what motivates them.’ Away from the job, Christine loves spending time with husband John, daughter Amy, dog Millie – visiting new places with their touring caravan.
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LICENSEE INTERVIEW
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t’s 25 years since Andy Gemmell began working in his uncle’s pubs in Greenock before moving to Glasgow for a spell in TGI Fridays and its ‘legendary training’ with cousin Scott Gemmell before the pair scrammed to start Scotland’s first bar consultancy, Liquid Assets. Today he’s the force behind The Gate on Glasgow’s Gallowgate and his love for what he does burns brighter than ever. Andy, who just became a father for the second time with partner Nicola Moir and whose teenage son is signed to Greenock Morton F.C., following in his father’s early footballing footsteps, works out of The Gate and has a team of seven. “The guys are fantastic. They don’t want a 43-year-old guy that kids on he’s cool hanging about all the time. I come in and say hi and try not to get in the way because I still bartend like it’s the 90s,” he tells me. This is a man that has done it all and seen it all. From Liquid Assets he went on to open the ground-breaking epitome-ofcool bartenders’ bar Tonic in Edinburgh. A role then followed at Maxxium UK. He spent seven years there in a brand advocacy role before leaving to join Bacardi as a Global Brand Ambassador. Then it was time for drinks consultancy number two, The Drink Cabinet. Before he went back into the trade when he opened The Gate in 2019. So, with a career with as many high points, I asked him which part is he proudest of? He had to chew this one over for a while. “I set out to work in every area of hospitality, and looking back, I guess that’s what I did. You could say that I dedicated my career to it. It’s difficult to narrow it down to one thing that I am proudest of because it all led to where I am today, but Liquid Assets was a Scottish first, and that millennium era, and I’m including Tonic in that, really was a golden era for Scotland’s bars and pubs. Without question. “So many good people came out of that time, the likes of Stuart McCluskey and Mike Aikman, all of whom are at the very top of their game now and deservedly so. There was such a buzz about bars and pubs and the industry as a whole and hopefully, we’ll see the likes of it again in the not too distant future. “What followed career-wise for me was taking on the role of educator I suppose, and driving home the importance of training, like Maxxium’s ‘Mixxit’ training programme as well as spreading the message about whisky around the world at Bacardi for brands like Dewar’s and Aberfeldy.” And even though the last few years have been the exact opposite of a golden era for hospitality Andy remains the eternal optimist. “I am always optimistic. The pandemic has been frustrating, to put it mildly. But what’s done is done. It’s like losing a goal at football. It’s about taking things forward. It’s been such a tough time lately for everybody but
ANDY GEMM THE ETERNA
MELL AL OPTIMIST
I love hospitality more than ever. “Working in my family’s pubs is where my fetish for traditional pubs like The Pot Still, the Laurieston first started and I’d love to write a pub book on the tales, myths and legends that start in pubs.” No book started as yet but he didn’t rest on his laurels either during the last lockdown - he’s been beavering away on a new project. “The guys knew when lockdown happened I was going to be a nightmare. I am always keeping busy and we’ve been working on a new project for about six months. “My two business partners and I are launching two shops in Glasgow city centre and Edinburgh George Street plus an e-commerce site. It’s a new generation bottle shop concept with whisky, gins, and events too – with the website launching in September and the shops towards the end of the year. “We’ll be bringing brands to life and we’re going for the full trade premise licence but it’s not going to be a bar, but we want to have the flexibility to do launches and interactive tastings. We’re already seeing consumers getting more knowledgeable about drinks as has happened with food, and this whole concept targets that trend. There’ll be an educational aspect to the website too.” And if that wasn’t enough to be going on with, he’s also got his sights on opening a new bar and restaurant. “I want another bar in the Gallowgate, so we’re looking for premises at the moment and I’d love to open a restaurant here too. “I was looking in other areas like Broomhill in Partick but I love it here. It’s taken longer than we thought to evolve but I love how real it is in the east end. There’s no gentrification: this is real Glasgow and you get people from all walks of life. You come in here on a Saturday and there are traders, hipsters and whisky geeks and that’s what I love. I’d love to be able to hand that over to the team for their development.” So how has business been for him since re-opening and have there been any benefits at all to this situation to someone whose brain is hardwired to think sunny side up? “Business has been really good. We’ve always done table service and by using a booking system and fewer walk-ins and two-deep at the bar, we’ve been able to really step up the service side of things and seen our average price per head and our cocktail sales go through the roof compared to where we were at before. “In fact, I think that one of our biggest struggles will be going back to the old way of service. I call it subliminal control. When you go in somewhere good there’s a feeling of ease and ‘I’m going to be taken care of here’ and it’s all the little aspects of the service, right from the first second they walk into the moment they leave and hospitality professionals must be tuned into this customer psychology. This has been easier to do lately.“ How is he finding the modifications to level zero including DRAM AUGUST 2021 13
LICENSEE INTERVIEW having to close at midnight? “Closing at midnight makes a huge difference to us. Around 25% of our weekly income is around those hours so we will be down this amount. We’re a late-night bar and those last few hours mean a lot to us. “The various curfews they’ve introduced, like the 10pm one, have been one of the biggest frustrations throughout the pandemic. The government tarred us all with the same brush and didn’t look at hospitality on a business-by-business basis. “We’ve always been table service here and I would have loved to have brought some of the top people down to the Gallowgate because they might imagine that this is a problematic area, whereas myself and the other pub landlords in the area took it all extremely seriously. “Curfews in hospitality have never worked throughout the generations. All we saw around here was people going for carryouts and then going back to each other’s houses. “If it had been midnight instead of 10 they would have been more likely to have gone home. I don’t know what they thought was going to happen between 10 and midnight. The place goes mental? People start licking each other? Good operators aren’t going to allow any of that to happen.” He tends to avoid consuming anxiety-inducing rolling news but has a view on vaccine passports. “I avoid news channels and everything like that. They latch on to something like vaccine passports and cause anxiety and scaremongering without really knowing what is going to happen. “The commercial/business side of me thinks that if it meant that we could operate at full capacity then it might be welcome. There are so many different aspects to consider but when you look at the way that shops are packed out, I can’t understand how it’s going to help society as a whole. “We’re already an industry that’s had the wind taken out of our sails. I don’t know exact percentages but there are still those who are massively nervous about coming into the trade and vaccine passports are just going to increase it. “ What about the staffing problems that are blighting so many hospitality businesses? Might this be a wake-up call for certain operators that haven’t always valued staff in the past? “Staff leaving is perhaps a wake-up call for operators to take care of their teams, develop them, training, focus on their future careers, and this must be a big part of our industry going forward. Every other industry in the world has training before you start the job. “Not only that we’re dealing alcohol and they must know how to handle it and the licensing stuff is great but there must be personal development for all your staff on top of all that. “It’s about breaking the cycle of hospitality being a transient trade. It has an element of that to be fair, with students taking part-time jobs, but it’s your core backbone that you must focus on. There are so many full-time hospitality professionals that are hungry for career development and training.
“It’s harder for the bigger companies and Kenny Blair of Buzzworks is a pioneer of how to build that training and morale on that scale. It’s so much easier with a smaller tight-knit team. “ He also thinks that frontline staff will begin to be taken more seriously and, in turn, take the prospect of a career in hospitality more seriously. “I’ve been hearing stories of chefs negotiating higher wages because of the chef shortage and I don’t see this as a negative. Hospitality staff have been underappreciated for a long time. I have always paid my staff above minimum wage and provided a path they can go on to make more money as well, so if anything positive comes out of this situation, it’s frontline hospitality staff being taken more seriously and get some training and, god forbid, and a career path in hospitality!” He is feeling his characteristic optimism when he looks beyond the pandemic and its legacy and who will and who won’t flourish. “Hospitality has had an incredibly tough time but I think that those that are in hospitality for the love of it will continue to prosper. The ones that want to make their customers smile and give them a good time will be the ones that see this through, hopefully. “Building customer confidence is going to be tricky in the shortterm and I think that October and November are going to be hard for us all. “You have got people that are doing this for the love of the hospitality industry and it’s not just to make money – and there are easier ways to make money than hospitality, believe me. Those who aren’t in for the customer experience only for making cold, hard cash are going to find it extremely hard. The good operators with a passion will see this out. “A re-set or a refresh can sometimes be a good thing. I don’t know what that’s going to look like. For the first time in a long time. “ Before we wrapped things up I had to ask him about his encounter with David Beckham. Is he really as sound as people say he is? “I met him before at another Haig whisky event and that’s how the whole thing came about. I didn’t realise he was coming and it’s a great thing for business that kind of promotion, I don’t care what anybody says. “We went up to Berwick beach and had a drink. He loves an Old Fashioned. I thought he wasn’t going to bother with it but he did. I am a huge football fan so I knew what to hit him with to get him on board and we talked about Alex Ferguson, and he’s just a normal dude. But how he can live with all that attention, I don’t know. “His crew took up all the parking spaces outside the Barras and the traders told him in no uncertain terms to move around the corner, David Beckham or no David Beckham. Another reason I love being an operator on The Gallowgate.” I certainly feel optimistic that Andy will continue to be a big presence not just on the Gallowgate but in Scotland’s wider hospitality industry for many years to come.
DRAM AWARDS
7TH SEPTEMBER 2021
WWW.SCOTTISHBARANDPUBAWARDS.COM
DRAM AWARDS
DOG FRIENDLY PUB OF THE YEAR
COMMUNITY PUB OF THE YEAR
The Applebank Inn, Larkhall The Forth Inn, Aberfoyle The Inver Inn, Tain Radisson Red, Glasgow
The Black Bull, Gartmore Nine Maidens, Dundee The Palais, Glasgow Silverwing, Edinburgh
CUSTOMER SERVICE AWARD
Howlin’ Wolf, Glasgow Platform 1864, Tain Siberia, Aberdeen Zinfandel Gastro Bar, Glasgow
EMERGING ENTREPRENEUR OF THE YEAR To be revealed next month.
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WHISKY GURU OF THE YEAR Andy Robertson, Oranmor, Glasgow Tom Gibson, The Glasshouse, Edinburgh Derek Mather, Artisan, Wishaw Euan McMillan, Ben Nevis, Glasgow
COCKTAIL BAR OF THE YEAR The Gate, Glasgow Lido, Troon Radisson Red, Glasgow
DRAM AWARDS
INDEPENDENT PUB GROUP OF THE YEAR Cru Holdings, Aberdeen Macmerry Group, Dundee The Winged Ox Ltd, Glasgow
CONNOISSEURS CHOICE WHISKY BAR OF THE YEAR The Abbey, Newington Artisan, Wishaw The Malt Room, Inverness The Pot Still, Glasgow
MANAGER OF THE YEAR Tony Craig, Black Ivy, Edinburgh Scott Henderson, The Record Factory, Glasgow Katie Moran, Grand Central, Champagne Bar, Glasgow Louise Press, Argyll Bar, Helensburgh
OLD TOM GIN 1821 HOTEL BAR OF THE YEAR Dalmahoy Hotel & Country Club, Kirknewton Greywalls Hotel, Gullane Meldrum House Hotel, Oldmeldrum The Marine Hotel, Troon
NEW BAR OF THE YEAR The Bull, Glasgow Coast, The Gailes, Irvine Lithgow’s, Greenock Moskito, Glasgow
RESTAURANT OF THE YEAR The Dapper Mongoose, Glasgow The Fox & Willow, Ayr The Inver Inn, Tain Kinneuchar Inn, Kilconquer
DRAM AUGUST 2021 17
DRAM AWARDS
EVOLUTION AWARD
AWARD FOR SUSTAINABILITY
The Fort, Dundee The Golf Inn, Ladybank The Locale, Glasgow
Derby Lane, Glasgow The Oak Tree Inn, Balmaha Joseph Pierce, Edinburgh Tiki Bar, Glasgow
BEST OR MOST IMPROVED OUTSIDE AREA
SALES REP OF THE YEAR
The Brig & Barrel, Belhaven The Buf, Prestwick The Smoking Goat, Ayr
BAR APPRENTICE 2021 See some of our Bar Apprentices on the right - the Glasgow candidates will be revealed next month.
Harry Olounda, Halewood Matt Lambert, Jaegermeister Marc McParland, Arbikie
PUB OF THE YEAR The Bellrock, Glasgow Brig & Barrel, Belhaven The King’s Arms, Fenwick The Thornwood, Glasgow
There will also be a few special awards on the evening ... Surprise, surprise!
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WM GRANT & SONS 2021 BAR APPRENTICES We caught up with the first six of our 12 William Grant & Sons 2021 Bar Apprentices at Uno Mas in Edinburgh. Experts representing Hendrick’s, Discarded, Monkey Shoulder and Glenfiddich were taken through their paces. We’ll speak to the remaining six next issue and the winner will be announced at the Scottish Bar & Pub Awards on 7th September. Here’s what they had to say…
DRAM AWARDS
Becca Macdonald, 22, works at Hamilton’s Bar & Kitchen in Stockbridge and she’s really entering into the spirit of the programme. Becca said, “I love it. This is definitely what I want to do with my career – I did my degree in biology but my heart has always been in hospitality! “ What have been the standout things so far? “It’s amazing to be able to talk to people that have been in the industry for so long, pick their brains and get advice from them. They come from such widely different backgrounds and all have their own story to tell. That’s one of the invaluable parts among many. “I didn’t know any of the guys before this, and it’s so lovely to meet other bartenders from Edinburgh as well and find out how they work and talk about the industry and stuff. This is, without doubt, something that I would recommend to anybody that’s a career-bartender.” Cam Christie is 23 and works at Montpeliers of Bruntsfield and he’s worked in bars in and around his native Perth since the age of 18, including the legendary Ice Factory. But he was still a little unsure about joining the Bar Apprentice programme at first. Said Cam. “One of my fears was it was going to be a bunch of smart people and me in the corner but the guys are so chilled and so down to earth that any questions you have, you just fire at them. “I’m so glad I came and didn’t let initial reservations put me off.” Cam’s also got ambitions to open his own portfolio in the future. “My end goal is to operate my own venues so anything like this that expands your knowledge and skillset is something I want to be involved in. I get paid for my passion and my hobby. When I first moved to Edinburgh during lockdown I realised that I didn’t know everything and this programme is a big part of being on that learning curve.” David Kalu, 22, works at Ryan’s Bar in the capital and he loves working in hospitality – especially making cocktails, and what’s stood out for David most so far about being a Bar Apprentice is how it’s an environment where everybody is allowed to express themselves. Said David, “Everyone is down to the core experimental and willing and able to express themselves and this isn’t always possible when you’re working on the job. “This promotes the freedom to be creative and I’ve never had that. It’s trying to apply that to your line of work and the job you do that is the next hurdle.” His ambition is to open his own bar in the future and he’d definitely recommend the programme to anyone wanting to follow in his footsteps. “I’ve learned so much that I never knew before, and tomorrow it’s gin, and this is one drink that I don’t know much about because I don’t drink it and need to brush up on.” Jacob Channon works at Biddy Mulligans on Edinburgh’s Grassmarket and the twenty-four-year-old fell in love with the industry just as soon as he made his first cocktail and he’s definitely found his career path. Said Jacob about being nominated for the programme, “I was put forward by one of my bosses and I was super excited because I’ve never done anything like this before and I’ve learned so much in such a relatively short time.” What have been the major highlights so far? “Yesterday we had the mystery box where we split into teams and got to make drinks out of crazy ingredients – it was like one of those cookery shows on TV. “Today has also been really good because we’ve been trying lots of different whiskies and, not being a huge whisky drinker myself, I’ve learned a lot about it. Taste. History. You name it. This is something that I’m going to take back to my job because we have a huge selection and not just Scotch but Irish whiskey too.” Euan Thomson works at Scotts Restaurant & Bar in South Queensferry and Buzzworks’ company bar manager David Howie put him forward for the programme. Said Euan, 21, on how he’s finding it so far, “It’s been really, really good. Very informative and I’m really enjoying all the various aspects that we’re covering. I’ve done some tastings before but nothing at this level and where there’s a competitive element to it.” Would he recommend the programme to anyone that wanted a serious career in hospitality? “Yes, 100 per cent. It’s really comprehensive and good fun too. The highlights for me so far have been the talk from Monkey Shoulder’s brand ambassador Jody Buchan’s where he’s bashed the stereotypes around whisky like old people sat around in leather-bound chairs drinking whisky. It’s open to everybody.” Fraser Souness, 21 works at Tyler’s Bistro on Edinburgh’s St Andrews Square and he’s got hospitality in his blood. Said Fraser, “I’ve always wanted to work in this industry and learn as much about it as I can. My brother used to be a whisky ambassador and we’d love to run a bar together in the future. He knows a lot and I’m now learning a lot too by being part of this programme so it hopefully won’t be long before I catch up with him. “I’m really enjoying it so far. Such a cool group of guys. Really insightful training too. It’s so relaxed and you can say that you don’t know much about a particular aspect and they will guide you through it. Jody Buchan, the brand ambassador for Monkey Shoulder, said that he knew nothing when he started out and it’s good to hear that everyone’s backstories are pretty similar. “We’re also learning lots of tips on how to deal with customers and I’ll take what I’ve learned and apply it to the rest of my career.”
DRAM AUGUST 2021 19
Key Stroke (For Yellow/Gold backgrounds)
SONIC RUM
BOOM
JASON CADDY DELVES INTO THE RUM CATEGORY IN SCOTLAND TO SEE WHAT’S HOT BRAND AND TRENDS-WISE AND PONDERS WHETHER IT’S EVER GOING TO ECLIPSE ITS OLD NEMESIS GIN.
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cotland and rum production go way back before the current sonic rum boom that’s almost deafening thanks to brand innovation and customer’s getting more of a taste for it. Sailors brought it to the UK in the 17th century and it quickly went viral, then a sugar revolution eclipsed tobacco and up popped refineries in Glasgow, several housing rum distilleries. But fast-forward a few centuries and is rum in Scotland destined to be forever the bridesmaid to the bride that is gin? Said Fraser McIlwraith, Director at HOSPO Talent, Dark Art Drinks & Glasgow Cocktail Collective, “Rum has the potential to be as big. I think that one of the reasons that gin did so well is that male and female customers were happy with flavour profiles. Gin and tonic is pretty universal. “Rum was seen as a masculine drink, but we have seen a change in this perception over the last five years, it’s got more flavoursome. Some great Scottish rums are ripping up the rule book by adding ingredients not traditionally associated with the spirit and this is widening its reach.” How are sales of rum doing in the bars of some of his clients? “In the last three months, cocktail sales in Scotland’s bars have gone through the roof. My clients can’t believe how many of their customers are ordering cocktails and for efficiency and to keep up with demand, instead of say 20 cocktails on a list, a bar may have only six at the moment. “Strawberry Daiquiris and Mojitos are two of the biggest hitters. Customers have missed good cocktails and because it’s a limited cocktail list, they are driven to the easy classics.” Market Data Forecast says that the global rum market is worth $15 billion in 2021 and is set to grow to $21.5 billion by 2026. Statista predicts that in the UK, the rum category as a whole will see volume reach 26.9ML by 2025 with volume growth of 15.8% by 2022. The number of rum brands in the UK has also gone from 50 in 2009 to over 200 in 2021. Which rum brands are doing well across the bar? Michael Woods is the owner of St Luke’s and The Winged Ox and The Amsterdam in Glasgow has seen rum sales outstrip gin sales lately across his two venues. He said, “Bacardi White, Bacardi Gold, and Sailor Jerry are our biggest sellers across both venues and rum sales have actually been slightly better than gin sales lately, despite the hot weather and customers associating gin and tonic with summertime drinking and
dark rums with winter generally.” Meanwhile, over in Edinburgh, it’s homegrown rums that are pretty much unstoppable at the moment – with a mixer and as part of a cocktail. Said Scott Kirk, manager at Edinburgh’s Nauticus, “Our top-selling rums are all from Scotland. Sweetdram Smoked Spiced rum is Edinburgh-made and our biggest seller. SeaWolf is second. Then it’s J. Gow Rum. “We’ve also got a cocktail on the menu called Loose Canon that flies out the door and is popular with all ages and both sexes. It’s made of Sweetddram, lime cordial, Bon Accord ginger beer, and Angostura bitters. “ Stuart McPhee owns Aberdeen’s Siberia Bar & Hotel where it’s arguably chillier and where rum is yet to completely shake off its seasonal warming shackles that may stand in the way of it being a summer drink. He said, “We do a decent volume of our house-pour, Bacardi Spiced. We also do a ludicrous amount of frozen daiquiris using Bacardi Carta Blanca so it’s nothing overly adventurous. “I don’t sell as much dark rum as we used to which has more to do with changing demographics towards younger clientele whereas this is traditionally an older person’s drink plus rum is still seasonal – it’s got an ingrained warmth to it. “Vodka has always been a year-round choice whereas gin was pigeonholed as a spring/summer drink but it’s broken out of that now and so might rum break beyond being a go-to on dark winter nights. “I’m always being encouraged by reps to move into flavoured rums and I guess this will develop as we expand cocktails.” Moving further north again, Cru Holdings’ MD Scott Murray, owner of seven Inverness bars said, “Customers are expanding their repertoires and understanding that there’s a difference between brands and that a rum is not just rum. There’s a drive toward quality and more Cuban rums too. “Our biggest sellers are Brugal Blanco rum because of all the amount of daiquiris we sell, and Old J Tiki Fire rum because of its strength.” In the beginning, there was Dark Matter and its Banchory distillery in 2015. This was the first rum to come from Scotland and now it’s in good company. J. Gow Rum takes its name from the infamous Orkney pirate John Gow. His short, violent career began in Amsterdam in the Netherlands and ended in Orkney. The distillery sits metres away from the sea, on Lamb Holm, a tiny Orkney island, just 0.15 square DRAM AUGUST 2021 21
miles across. Head Distiller Collin creates a range of rum styles on what may well be one of the smallest rum-producing islands in the world. J. Gow Rum focus on cask-ageing and unique fermentation techniques to produce a range of rums that are full-bodied and decadent. Their range currently consists of Spiced Rum, Fading Light – a chestnut cask-aged rum and their newest release, Revenge – an ex-Bourbon and Virgin Oak cask-aged three-yearold rum. William Grant & Sons’ Discarded Spirits arm includes Banana Peel Rum. This one embraces sustainability by creating cocktail recipes with ingredients that have been repurposed and is part of the green spirits revolution. It’s a cask-aged rum with the extract of banana peel. Discarded Spirits is also sponsoring the Cocktail Bar/Initiative of the Year at this year’s Scottish Bar & Pub Awards. Kopparberg, sponsor of Best New Bar and Best and Most Improved Outdoor Area at the awards, recently expanded its spiced rum range with the launch of Dark Fruit Spiced Rum. The new Dark Fruit Spiced Rum is the second rum from Kopparberg, following the release of Cherry Spiced Rum in June 2020. Rob Salvesen, head of marketing at Kopparberg, said, “Following the success of our Cherry Spiced Rum launch earlier this year, our new Dark Fruit variant allows existing and new Kopparberg Rum fans to discover a new way to enjoy the bold fruit flavours the brand is famous for.” Elsewhere on the wider brand front, Pernod Ricard expanded its Havana Club range in the UK this year when it introduced Havana Club Cuban Spiced and hopes that the new product will also attract millennials and ‘Gen Z’ drinkers into the rum category. It supported the launch with on-trade activity which has included bar takeovers in Glasgow and Edinburgh – as well as consumerfacing social media activity. Said Ian Peart, commercial director at Pernod Ricard UK, “The launch is well-positioned to capitalise on the growth opportunity in spiced rum, and we will be focusing on educating and inspiring UK bartenders on the liquid’s versatility to establish menu visibility across the on-trade.” The final mention should go to some of the newest Scottish rums to have entered the market in the last year or so. Freddy Drucquer, Dougie Jeffries and Chris Dowdall united in their enthusiasm for rum to create Brass Neck Rum, based in Glasgow and develop a recipe for a spiced rum that combines Scottish botanicals like nettle and milk thistle with tonka bean and orange peel. The label features an urban fox, elements of the Glasgow skyline and the Scottish countryside. Thurso’s North Point Distillery was founded in 2020. It produces small-batch, sustainable Scottish spirits that boast Caribbeanstyle rum, aged using Scotch Whisky maturation techniques. Askival Botanical Rum based on the Isle of Rùm. Establishing Eos Distillers Ltd a year ago, Fergus, Josh Kerr and Ali Gray have teamed up with Scottish chef Craig Grozier to bring their product to the market in November 2020. They are importing five-yearold rum from the Caribbean to make the botanical product initially while the business grows to finance its own distillery where it can produce the product from scratch. Edinburgh’s Harpalion Spirits launched a new rum brand, ‘Cabal’ in May this year, and more than half of the first batch of its first expression No.1513 sold during the pre-order phase. Livingston-based Matugga Distillers owned and operated by husband-and-wife duo, Paul and Jacine Rutasikwa has unveiled Liv Rum that is ‘inspired by the nation’s love for craft spirits and locally made produce, is handcrafted from start to finish using natural and seasonal ingredients.’ The range includes two white rums and a black spiced rum infused with Scottish heather. The artisan collection also includes. Raspberry and Hibiscus Rum Liqueur, made using seasonal hand-picked raspberries and Honey and Lavender Rum Liqueur created using Scottish honey and locally sourced lavender.
what happens when you bring 32 diverse people together to create a new rum? Cabal No.1513 has been developed by consumers, experts and sceptics; a final expression of rums from Guatemala, Guyana, Trinidad, Panama and the Caribbean, tropically aged at origin and finished in Pedro Ximénez casks in Speyside, creating a distinctive and complex yet smooth taste profile. A natural rum, with no added sugar, flavouring or colour.
Now available across the UK; for trade enquiries please contact hello@bbbdrinks.com cabalrum.com
THE FORT HOTEL Fort Street, Broughty Ferry, Dundee
DESIGN FOCUS
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he Fort Hotel in Broughty Ferry was the Scottish Bar & Pub awards Kopparberg Best and Most Improved Outside Area winner in 2020 because owner John Black and his team rolled up their sleeves and set about expanding the beer garden in March last year, upping its capacity from 12 seats to a 100. But he didn’t stop pivoting the business there. He’s since made some big changes to the indoor offering too. Let’s start with what he did most recently, the interior. Said John, “We decide to take out our Italian restaurant in April once we found out the dates of re-opening. It was a very close-run thing getting it all ready and we did miss a bit of trade because things overran. “It had only 22 covers before we took out the wall down in between that and the lounge. We also redesigned the lounge to make it open plan and lifted the porcelain floors that used to be the dance floor so that it didn’t look all bitty and off-set.” The result was a multi-purpose space that can adapt itself in a jiffy to a range of offerings. The covers are now around the 100 mark plus new black granite tables, but even though the
BY JASON CADDY Italian restaurant has gone along with the Colosseum backdrop, it might be re-instated in the future. Said John, “It’s now one large lounge with brand new fixed seating and where we can still put on entertainment. In fact, the only stuff we kept was the fixed seating which has now been re-upholstered. We also put in new lighting and took out the nightclub lighting rig. “The plan is to expand our kitchen in the future but at the moment it couldn’t cope with the Italian restaurant as well as serving bar food to the whole lounge. But I can’t rule out bringing back the 22-cover Italian in a part of the space in the future once we’ve extended the kitchen.” The Fort is supplied by Scott Brothers Butchers and Eagle Leisurewear and Forbes Signs. The latter was responsible for all the new signage. The new lounge now also benefits from a lovely flower wall with a design that lends itself better to all times of the day rather than just predominantly after dark. They’ve also got a bespoke artwork of Oor Wullie that John had
TRADITIONALLY RAISED AND MATURED SCOTCH MEATS FROM THE FIELDS OF ANGUS.
Proud to support our local business partner The Fort Hotel. SCOTTBROTHERSBUTCHERS.CO.UK
specially commissioned and some copper fretwork to mark the hotel’s 40th anniversary bearing a huge ’40’. It’s made of brass and coated in a copper mix and will be mounted on a white wall. That brings us to the colour scheme. Gone are the purples and greens and in their place, whites and greens. A new Chrome sign outside that says ‘Fort Hotel and Beer Gardens’ that’s filled with moss, with copper, and LED lighting sets the tone for what you’ll find inside. The work on the beer garden that was ‘basic’ and ‘underused’ happened last year. Said John, “As soon as the first lockdown announcement came, we had the architect down in 45 minutes flat and applied to the council to turn part of the car park into a beer garden for which we got temporary planning permission at the time, but we did have permission to work on the existing beer garden. What happened next was in two stages. “Stage one involved decking and installing in planters as dividers instead of screens and putting in toughened glass and artificial flowers. Then we sourced a company for an electric roof that was fitted in the part for which we had planning. It was custom made in Turkey. “Once we got full planning we wired it all for heaters and took down the temporary gazebos and installed a second electric roof. This was October time, and we were locked down again so it was a bit of a downer because we had to hold off opening but once we re-opened our customers went mad for it.” The outside space has beautiful decking and a canopy festooned in lights and loads of flowers and planters and is one of the best outside areas for miles. A worthy winner.
Wishing all at the Fort Hotel Broughty Ferry every success for the future. Forbes Signs, established in 1996, delivers over 90 years of combined experience in quality signmaking.
Unit 1/Ballingall Ind Est Brewery Lane Dundee DD1 5QW T: 01382 204424 F: 01382 201371 E: sales@forbes-signs.co.uk
RESIDENTIAL | COMMERCIAL | LEISURE | RETAIL | HOSPITALITY Walker Interiors carried out the complete Interior Design and Architectural service from conception to completion for the new
FORT BEER GARDEN & LOUNGE BAR Planning permissions *Building Warrant *Feasibility Studies *Design & Build *Furniture and Lighting design * Project Management * Supplier of designer: Retractable Roof Canopies *Wallpapers *Upholstery Fabrics *Curtain Fabrics *Carpets *Wood Flooring *Tiles * Lighting *Furniture * Art work
www.walker-interiors.co.uk T: 01382 770142 M: 07739531067 E: agw@walker-interiors.co.uk 7 FORTAR WAY, BALGILLO PARK, BROUGHTY FERRY, DUNDEE, DD5 3BP DRAM AUGUST 2021 25
Shopfitters serving the Scottish leisure industry
Wishing Stefano and Susan all the best with Ricoʼs 500 Crow Road, Jordanhill, Glasgow G11 7DW www.severinodesign.com
RICO’S RISTORANTE
8A North Castle Street, Edinburgh
DESIGN FOCUS
BY JASON CADDY
S
tefano Pieraccini’s Italian restaurant Rico’s Ristorante is a new 56-cover restaurant and 20-cover bar (that will open until midnight between Wednesday and Sunday) on the former site of The Honours, which was previously owned by Michelin Star Chef Martin Wishart for 11 years. Named after his grandfather, Enrico Pieraccini, Rico’s is the latest addition to Stefano’s growing portfolio of restaurants, and his company The Rocca Group already operates The Broughton on Edinburgh’s Broughton Street, The West Room in Edinburgh’s West End and The Seafood Ristorante in St Andrews. Stefano told DRAM, “The timescale we set aside was six weeks and I said ‘no chance’ but to the shopfitter, Severino Design’s credit, it came in bang on time. In fact, I was over the moon with the Severino Design – they were very professional, and I will definitely work with them again. The idea that was in my head was executed very well with the odd tweak. “The whole project was more design-based rather than structural and the only real hiccup was some furniture getting held up at customs in Belgium and the glass chandeliers (that aren’t in the pictures because they only arrived when we went to press) taking a wee bit longer to arrive than expected from the Mediterranean. Oh, and a leaking roof. That was fun. “We think now is the time to bring something really different to Edinburgh city centre. The venue itself will be stylish, desirable and have a great atmosphere, but I also want it to be somewhere guests know they will get excellent, authentic Italian dishes and warm hospitality. DRAM AUGUST 2021 27
Said Angus Alston, Contracts Director at Severino Design who were involved in the project, “What a pleasure it was to work so closely with both Stefano and Susan Pieraccini and Alan at Davidson Baxter to achieve such a transformation in such a short timescale but also achieving such a high standard of finish.” Let’s look at the design. It’s got the wow factor. Your eyes will be popping out of your head at all the opulence. This refurbishment is dripping in it – right up from the black and white tiled marble floors which are a legacy from The Honours, with the monochrome extending to the paneled walls and ceilings also remaining, but that’s where the similarity ends. Gone are the circles on the walls and there’s an army of new tables and seating with pops of colour coming courtesy of the orangey-red ribbed leather banquette, which contrasts with the grey and black marble, orange and black velvet with a red trim tub chairs and black velvet horseshoe booths that ooze comfort. We particularly love the split-level wall lights (another legacy), the lozenge-shaped ones as well as the pendants, which are both circular and conical shaped, and the glass wine wall next to the more traditional wooden wine racks. The bottles are displayed on glass shelves that from a distance make them look as if they’re floating in the air. Then there’s the light grey booth that’s tucked away with a string of naked exposed filament bulbs illuminating the proceedings. The smoked mirrors, mottled walls and pictures also work a treat. Stefano has also set his sights on expanding in Scotland and the north of England over the next five years. He added, “ I want to develop Rico’s as a brand and this is a slow and steady process to get it right. I’ve spent a lot of time in the north of England and know the market well. I’d also consider a site in Glasgow.”
Obituary
JIM WILSON
18th July 1947 - 15th July 2021
J
im Wilson was a Scottish hospitality legend whose bartending and customer care were just as renowned as his mine host skills when he worked at some of Glasgow’s finest restaurants like Rogano and The Buttery. He was a father, grandfather, brother, uncle, and great-uncle and will be terribly missed. He left school at 15 and became a kitchen porter at the Isle of Skye Hotel in Perth - his family moved there from King’s Park in Glasgow when Jim was 14. After this, he decided that he wanted the bright lights, so headed to London but the lights were too bright and he brought his shining light back to Glasgow after just two days. Then he did went travelling for a year or so before taking a job at the MacDonald Hotel in Giffnock where he started on the bar side of things. This is where he met the woman who was to become his wife, Gilly, who was working on reception. After they were married, they returned to Perth where Jim worked for British Transport Hotels, first at The Station Hotel in Perth, followed by summers at Gleneagles and winters at Glasgow’s Central Hotel. He remained with the company for several years. After a spell at The Albany Hotel in Glasgow. Jim was headhunted by Ken McCulloch who was about to launch Charlie Parker’s in Glasgow and Edinburgh and where he ran the bars in both, before moving on to Ken’s other concerns in 1984, The Buttery and Rogano, with Jim moving between the two. Then he took over as the manager of The Buttery and held
the post for 15 years and, according to wife Gilly, he loved that role and his customers. In fact, following news of his death, Gilly received a letter from one of them to say that she still has the silver-handled make-up brushes Jim had gifted her one Christmas. She told me he would start buying gifts for his customers in the July, ahead of the restaurant’s Christmas Eve parties. Gilly said that Jim was as honoured to serve customers that had saved up to come in for a graduation dinner as he was his regulars that came in weekly. Unfortunately Jim began to suffer health issues which led to him being unable to work for a couple of years. When he did return it was to run the bar at the Buttery, which he did for seven years before Ryan James persuaded him to return to frontof-house at The Buttery. He then suffered a heart attack that ended his career which was followed six years ago by a massive stroke that robbed him of his ability to walk and talk. Gilly summed up his career beautifully by saying, “His work was everything. His customers were everything,” and that’s how the trade and Jim’s customers will no doubt always remember him. by Jason Caddy DRAM AUGUST 2021 29
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unmetal grey walls. A beaded curtain. Wall lights with mismatched shades. Graffiti. Murals. An explosion of colour. All of this and more combines to make Paul Sloan’s Panang in Glasgow one of the new venues customers are bound to fall in love with as hospitality gets back on its feet. It’s ground floor and mezzanine and In case you didn’t know, Panang is a type of red Thai curry and there are not only reds but a whole host of other colours too that are evident right away once you step inside the redesigned Panang that the Diversity Leisure debuted at the end of June. The 120-cover restaurant is housed in the former Mezzedakia and this bright and beautiful design bursts with nods to Thailand’s culinary scene with an offer specialising in Thai street food and small plates. Graham’s Upholstery was also involved in making this a real talking-point design. The restaurant also comes complete with its own signature cocktail bar, with real fruit juice made on site a focal point of the drinks. Think Mai Tais - but with a Glasgow twist – but the entire concept is actually based on hawker food in Thailand and this has greatly informed the interior design. Said Paul Sloan, “We are focused on hawker food. Almost every
BY JASON CADDY food in Thailand is either hawked or done in the street in one form or another. All our cocktails are made from Thai rum and whisky, and we use only imported products for authenticity including imported Tea from Thailand “We’ve honoured some of Thailand’s most famous chefs on beautiful hand-painted murals, there are 120 Vietnamese paper lanterns, roses wreathed around the doors and lots of colour. The beaded curtain was hand-made in Thailand and all the lanterns were made in a small shop in Vietnam.” The project took a wee bit longer to realise because of what’s going on in the world right now. Said Paul, “The whole project would have normally taken about five weeks but it was stretched over several months because of the pandemic and a lack of supplies.” Our verdict? Among those famous Thai chefs is Jay Fai, who cooks wearing ski goggles, and this mural plus the neon signs saying ‘Paradise is Here’ are mounted on the walls really puts you in a good mood, ditto the neon cocktail sign in the window. It’s so inviting and works well with the otherwise grey surroundings. Then there’s all the foliage too and those beautiful paper lanterns in various colours and shapes which you might find yourself
transfixed on or pinpointing your favourite and then changing your mind. They haven’t stinted on them so the ceiling is full and it really does add to this interior design big time. The window shutters are a cosy touch and they go well with the striped upholstered banquettes in more calming sandy-beige tones and the old-school wall lights with their mismatched shades are the right side of cool, ditto the distressed wooden panelling and signs and words emblazoned on it. And who doesn’t love the drama of a beaded curtain? All of this is set against the backdrop of a beautiful space with its cornicing, grey walls, ornate pillars (where they meet the ceiling) and bamboo canes going up the stairs. It’s the same shade of grey they’ve used on the outside and combined with more pink neon on the sign, gives it massive cool credentials on stilts. There’s also an intimate little booth that’s bathed in even more pink neon light and foliage and it looks like it would be a kind light – the perfect place for a date or date night beneath its seductive glow. It’s a triumph for Diversity Leisure which also operates Chaakoo, Mezzidakia, Cuan-Mor, Topolabamba, The Garrison, the Waterfront Fishouse, and The Ben Nevis (Ft William), and Panang fits right in. DRAM AUGUST 2021 31
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SUE SAYS!
@dramscotland
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F
inally the First Minister has loosened the restrictions, although as we went to press guidance has still not been issued - so as usual confusion reigns over nightclub mitigations. However, it appears that life will, for the next few months anyway, return to some sort of normality. It’s not going to be easy building back, but at least now we can move forward. That has to be a positive step. But it was a shame that her Ministers were not briefed properly. The next morning John Swinney suggested on Radio Scotland that vertical drinking in pubs would not be allowed. This is not the case. Thank goodness for that - otherwise, it would have been pubs open for business, but not open for business! Talking of positive steps. There is a feeling that we need to be doing more to promote hospitality. When I look at the people I have known over the years I see many people who have come up through the ranks and have been incredibly successful that’s why it has always dismayed me that friends don’t encourage
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their kids to go into hospitality citing long hours and poor pay. It also annoys me when hospitality is not given the credit for being the profession it is. Everyone reading this knows that no job comes without its challenges - and hospitality is challenging, but if you do work hard the rewards are there. We have to spread that message - we need people coming into hospitality to keep it fresh. We need people coming in to take over… otherwise, we won’t have a great hospitality industry going forward. That takes me nicely to our awards. We have had thousands of nominations and as usual, we have been whittling them down. Obviously, we check IP addresses and we actually do read the comments. Then of course we check out as many as we can using mystery shoppers of all ages. We have already been out and about. And we have the majority of the categories whittled down to the last three of four. I have to say I love this time of year because I get to see so many places I haven’t been to before. Tickets are limited so if you do want some contact Rebecca at accounts@mediaworldltd. com I was really sorry to hear about the death of Jim Wilson, who was one of the most professional and gentlemanly barmen I have ever known. He worked at some of Glasgow finest bars and restaurants - joining Rogano in 1984 when the legendary bar opened and was there for many years. He also had a long tenure at The Buttery. He and his wife Gilly were for many years the powers behind the throne - they knew everyone and everyone knew them. He was also a great maker of tablet - and supplied it to many of Glasgow’s finest restaurants over the years. I have very fond memories of the time I spent with him. See Jason’s obituary. That’s all for now - see you next month.
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DRAM DRINKS RETAILING AND MARKETING PUBLISHED BY MEDIA WORLD LIMITED t: 01560 600585 e: news@mediaworldltd.com w: dramscotland.co.uk Publisher-Editor Susan Young • Editor Jason Caddy • Chairman Noel Young • Advertising Nikki Oji, Syliva Forsyth Production Fiona Gauld, • Account Rebecca Orr 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 2021 Printed by Stephens & George Print Group.
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