DRAM November 2021

DRAM

372

DRINKS RETAILING AND MARKETING

@dramscotland

DRAM MAGAZINE NOVEMBER 2021 ISSN 1470-241X

/dram.scotland

A ‘BESTWAY’ DREAM TEAM FOCUS ON SUSTAINABILITY • DAVID BROWN INTERVIEW • WINTER WARMERS

Where versatility, usability and individuality count

X10

Freshly ground, not capsuled Customised coffee via 4.3" TFT display thanks to One-Touch function for 31 programmable specialities Professional Aroma Grinder for ideal grinding results over the entire service life One-Touch Lungo function for delicious, aromatic barista specialities

Ideal areas of use: Pubs, bars, hotels, restaurants, private clubs, coffee lounges, private function areas

Jura Products Ltd, Vivary Mill, Vivary Way, Colne, Lancashire, BB8 9NW Tel: 01282 868266 Fax: 01282 863411, ProfessionalEnquiries@jura.com

Recommended maximum daily output: 80 cups

jura.com

JURA – If you love coffee

DRINKS RETAILING AND MARKETING

WELCOME

C

OP26 will be coming to an end as your read this, and may in fact be over. We have seen a real flurry of companies promoting their commitment to sustainability over the last few months. Hospitality is no different and we certainly have a big role to play going forward.

So, this month we have a real focus on what brands are doing, and we take a look at hospitality operators who are embarking on the journey too.

We also have an interview with David Brown of The Palais, and we take a look at Buzzworks latest venue.

This issue we introduce a couple of new columnists - former Editor of the Sunday Mail, Brendan McGinty, now has his own column in the DRAM, and Jemma Beedie is also set to be a regular contributor.

Nicola Young, who joined us last year, is also bringing her expertise to various subjects with a digital and business background, which lends itself to the direction the DRAM is taking.

Jason Caddy has flown the coop - and we wish him every success - although I am hoping that when he settles into his new abode in Dumfries that he will still be contributing.

Next month I will do my usual roundup of the year - and what a year it has been - we will also be focussing on whisky...one of my favourite drinks.

See you next month.

November

2021

FEATURES

11

14 18 21 28

THE ENTHUSIASTIC OUTSIDER

Brendan McGinty’s first column WINTER WARMERS

Some great cocktails to tempt your customers with.

A MAN WITH AN APPETITE FOR SUCCESS Susan Young talks to David Brown of The Palais.

SUSTAINABILITY IN SPIRTS Jemma Beedie reports.

DESIGN: THE BRIDGE INN

REGULARS

Susan Young, Editor susan@mediaworldltd.com dramscotland.co.uk Cover: Gordon Beagrie and Anne Cantlie of Bestway pictured with centre Steven Taylor owner of McNasty’s, Aberdeen. @dramscotland

CONTENTS

/dram.scotland

4 34

NEWS

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

SUE SAYS

Our publisher Sue pulls no punches.

DRAM NOVEMBER 2021 3

AFS: A SECRET NO MORE Finnieston has a new, but secretrative bar called AFS. It is situated in the basement of Derby Lane, and has been two years in the planning. The small, but perfectly formed bar, aims to bring a taste of late-night and early morning New York city feel to Glasgow.

AFS is accessed via a curtain behind the must-see restrooms, or an unmarked door and staircase straight off the street and offers theatrical cocktails and late-night low-down jazz vibes and is brought to you by the team behind Derby Lane.

Under The Hammer relaunches in Aberdeen The new-look Under the Hammer in Aberdeen’s North Silver Street has re-opened after a £200K refurbishment by the McGinty’s Group which has transformed the bar.

The basement bar just off Golden Square, which closed when former licensee Colin Watson announced it would not reopen in September 2020 due to ongoing coronavirus pandemic restrictions, was subsequently taken over by McGinty’s.

The 50-seater bar has now had a complete make-over and offers a range of classic cask ales, award winning beers by Fierce Beer Co, signature cocktails, an extensive wine selection, and sharing platters.

Director of The McGinty’s Group, Allan Henderson, told DRAM at the time, “Under the Hammer ties into our reputation of bringing old favourites in the city back to life. It’s an excellent venue for patrons of music hall and theatre and has been an Aberdeen institution for 40 years.”

Tom Rutherford moves from Assistant Bar Manager at the group’s No.10 to General manager of Under The Hammer.

DECADENT CASABLANCA The owners are calling Casablanca Cocktail Club, Edinburgh’s newest cocktail bar “decadent’, but they also say it is more than just a cocktail bar, that it offers “a carnival of late-night dining debauchery,” debuting as it does “vibe dining.”

Situated in the House of Gods Hotel, the bar was inspired by the C the celebrity-fuelled club scene of LA; part restaurant, part late night hotspot, and is open from Thursday to Sunday from 5pm to 3am.

Mike Baxter, co-creater of House of Gods explains, ““We wanted to create a space where you could go for an incredible meal, have a few drinks and end the night dancing on the tables.”

As a result Head Chef Andrew Logie has been given free rein and has developed a menu which includes dishes such as a ‘24 carat gold Wagyu burger’ served on limited-edition Versace plates to ‘Scallop Chicken Wings marinated in Dom Perignon’ Head Chef Andrew Logie has been trusted to create something very special.

The decor is every bit as extravagant as you would expect from the creators of House of Gods. Mirrored ceilings, pinot noir velvet clad dining chairs and gilded artwork are juxtaposed with pulsing neon lights to create an otherworldly, film-like aesthetic.

A DREAM COME TRUE Nicholas Hay has fulfilled a lifelong dream this month by opening his first bar in Glasgow’s Merchant City. The venue, on the site of the former Boudoir, is called Marmalade Skies, and Nicholas will be very much hands on. Says Nicholas, “It is my first venture and it is a dream come true. My Uncle Iain opened The Wickets in Glasgow and my other uncle also ran a few pubs and I have heard all the stories. I have always wanted to be an owner-operator and I am looking forward to the challenges ahead.

He has refreshed the bar, which has an urban loft look, with industrial lighting and reclaimed wood scaffolding. Most of the work has been done by Nicholas and his family.

4 DRAM NOVEMBER 2021

NEWS JURA HOTEL GOES ON THE MARKET The Jura Hotel, that sits next to the Jura Distillery in the Island’s main town of Craighouse, has been put up for sale.

The 17 bedroom hotel is the only public hotel and bar on the island and includes the 5-bedroom owners house, It is on the market for £1.2m. The property includes two bars/ restaurants, staff accomodation, an alfresco terrace and “Shack” servery.

Turnover is around £880k per year and it is being marketed by Graham and Sibbald

#ineedajob? Check Tik Tok Buzzworks is utilising TikTok to aid recruitment across its 13 venues. It is using the social platform’s popularity to meet the recruitment crisis facing the hospitality industry head on.

The pioneering #ineedajob campaign will run for three months, utilising content creators such as Scheiffer Bates, Scotland’s Steven McKell and 2020 Love Island winner, Paige Turley, to shine a light on the benefits of working within hospitality through lighthearted video shorts.

Kenny Blair, Buzzworks Holdings MD, said, “Hospitality

can be a vibrant and exciting career path and at Buzzworks, all team members can expect flexible hours, great rates of pay, industry leading training both for front of house and kitchen roles, plus as the opportunity to grow their career wherever they wish to take it.

“We hope this campaign will spotlight the benefits of working at our venues, as well as shine a positive light on the industry for young people keen to forge their own career path.

Buzzworks look forward to receiving applications through this recruitment campaign.”

THOM OPENS FAFFLES Aberdeen has a new whisky and wine bar called Faffles, which is named after owner Chris Thom’s drinks brand. The Netherkirkgate venue also operates as a coffee shop during the day selling a range of pastries, and charcuterie boards and sandwiches. It opens at 8am, but only sells alcohol from noon.

Craig who previously ran whisky, wine and beer tastings, also does a whisky and wine subscription service and created the Faffles Whisky Festival.

His latest venture is focussing on wine, natural, organic or biodynamic, whisky, gin, sakes, rums and beers.

NEW HOSPITALITY HUB FOR GLASGOW’S ROYAL EXCHANGE SQUARE Chris Lessani and Gary MacCulloch have embarked on their biggest project to date having leased the sites previously occupied by One Up, 29, Chippy Doon the Lane and Bread and Butter.

The venues are in the process of being transformed with the first site opening at the end of this month called KONG which was formerly One Up. Chris and Gary have a wealth of experience between them and have operated The Sanctuary Nightclub since 2013 and also involved in various other hospitality businesses in Edinburgh and Glasgow under the banner of CLGM.

GIN71/CUP TEA LOUNGE & GIN SPA SOLD Glasgow Gin Bar/Tearoom business Gin71 and Cup Tea Lounge which also incorporates a Gin Spa has changed hands. Smith & Clough, has sold the business which was established by Paul Reynolds 11 years ago, to Andrew and Alex Craig who plan to grow the buisness outwith Glasgow. The day to day running of the business will be orchestrated by incumbent Operations Director Sam Gove The sale allows Reynolds to concentrate on the growth of his other restaurant business Stack & Still. The business was on the market for offers over £475,000.

DRAM NOVEMBER 2021 5

BRANDS MAKING A

BY NICOL A YOUNG

C

OP26 has shone a light on Climate Change this year and focused all of our minds on what it all means to the planet.

We know that water needs to be cared for, that we need to replenish what we take away and, where we can, we need to reduce how much carbon we use for making things.

Sometimes it might seem all a bit too hard to sort out - but it just takes each one of us to do something, no matter how

small, and it really will make a difference. I once worked with a group of primary school children and over 6 weeks they saved enough carbon to light a street just by changing small things each day.

The good news is that you can play your part by choosing brands that are making a difference. I have picked out some that are doing just that.

North Point Pilot Rum

North Point Pilot Rum is made by North Point Distillery near Thurso. Its still is powered using electricity and their energy is renewable - mostly from the on-site wind farm at Forss.

This is also where they are also planning a biomass plant to convert all their waste to energy for car charging points and to provide low energy for the local community. Their bottles are made from recycled bottles, they are plastic free and the corks and labels are carbon-free. On top of all of this their ingredients are sourced through Fairtrade and certified providers.

Bruichladdich

SEA CHANGE

Bruichladdich is reducing its carbon emission and introducing greener sources of energy. It has long term plans such as using alternative energy. It is also investing in exploring progessive agriculture through the management of its own croft. It has also, over the last two decades, forged new partnerships in an industry where the concept of terroir, of changing falvours according to ingredients and their locale, has been dismissed.

As a result the distilery has broken away from the traditional expectations of the whisky world and is concentrating on traditional, distilling slowly and by hand. It has also removed single use plastic from its site, and its outer tins are optional on all products across its website

Every bottle of Sea Change wine helpss fund ocean conservation projects. The brand has also removed unnecessary plastic wrap around the cork, uses renewable plant-based closures and the paper for the labels comes from certified sustainable forests and are made partially from grape waste. In addition every time a bottle of Sea Change is sold it makes a donation to marine charities.

Kintyre Gin If you want a gin on the back bar that is carbon-friendly then it’s hard to beat Beinn An Tuirc Distillers in Kintyre. The name translates as ‘The Hill of the Wild Boar’ and this distillery has been producing award-winning, sustainably distilled craft gin since 2017. It’s not only powered by its own hydroelectricity, but they also have a dedicated tree plantation near the distillery where they plant oak trees to offset any carbon used in both the ginmaking processes and it’s distribution.

6 DRAM NOVEMBER 2021

Grape Skin Vodka Discarded Spirits Co. is on a mission to reverse the 70% of Food and Drink waste that is avoidable. The base of their Grape Skin Vodka is made by distilling all the parts of the wine-making process that are normally thrown away: the skins, stems, the seeds - known as the pomace. Discarded has distilled this pomace into the base of the delicious Grape Skin Vodka and has added another waste by-product, ’wine alcohol’. This is a waste product created by dealchoholising wine and it still retains the flavour of the original grape.

A DIFFERENCE PLYMOUTH GIN

Plymouth Gin, has undergone a makeover to significantly improve the sustainability credentials of its iconic bottle. Still handmade in England’s oldest working distillery, using the original recipe since 1793, the new bottle design has eliminated all single-use plastic and reduced the overall weight of the glass by 15%, equating to 60 tonnes of carbon a year.

Toni Ingram, Global Brand Director for Plymouth Gin, comments, “The new bottle design is just one of many new initiatives Plymouth Gin will unveil this year in its journey to ensuring sustainability is front and centre.

Plymouth Gin has already made great strides in this area with the distillery using 100% renewable electricity and ensuring our gin botanicals are recycled via an anaerobic digestion power plant to turn waste into energy.”

2019 GlobalData UK Market Analyzer.

Bunnahabhain

3173-1 CAR DRAM Scottish Press ad 265x210mm.indd 1

When it comes to Whisky, our Island distilleries have the additional challenge of needing to use oil as fuel because many of the Island don’t have mains gas so oil needs to be transported over to the Islands in carbon guzzling ferries. Bunnahabhain Distillery on Islay is meeting this extra carbon challenge head on. Bunnahabhain is on-track to become Islay’s first distillery to have a net zero emission distillation process as the building it’s biomass energy centre gets underway. It will be powered entirely by spent malt and forest biomass sourced 15 miles away. The ash from the biomass will then be used be used as natural fertiliser for the replanted forest, creating a circular model for sustainability.

MOLSON COORS There is a lot going on in the beer sector especially from all the big breweries but Molson Coors is the first major UK brewer to make all of its products from 100% renewable electricity. It has signed a 10 year agreement that will see its electricity generated by the Tween Bridge wind farm in South Yorkshire that means that more than1 billion pints that Moslon Coors produces in the UK a year will come from green energy and, overall, the company is on track to reduce emissions by 50%.

Nàdar Nàdar claims to be the words first gin made from peas and comes from Arbikie Highland Estate in Arbroath and, with a carbon footprint of -1.54 kg CO2e per 700ml bottle, it is at the forefront of the fight against climate change and biodiversity loss. Seriously impressive work by their Master Distiller, Kirsty Black.

This 400 year old family farming business intend to become the global leader in a new category of singleestate, field-to-bottle, sustainable spirits. All spirits are distilled on-site, they grow their own crops, use their own water and grow their own juniper and botanicals and the primary waste products are recycled as cattle feed or used as a natural fertiliser.

29/09/2020 10:14

DRAM NOVEMBER 2021 7

THE ENTHUS

F

rank Sinatra, Tina Turner, Michael Jordan and of course the great Rick Astley. The connection? They all came out of retirement.

Now I’d never place myself alongside such impressive names (especially Rick) but this column means I’m following in their mighty footsteps. I called time on a 28-year journalistic career last year, with no intention of ever returning.But how could I turn down the chance to write for the trusted industry bible that is The Dram? I couldn’t.

These are heady days for the licensed trade in Scotland. We are suddenly close to November and the dreaded L word has not been heard (in a properly scary way at least) for weeks.

Bookings are up and venues are packed. There’s legitimate hope that we’ve seen off the worst of the pingdemic. There’s a feelgood factor in the air in most venues which has sustained since summer.

And yet. The much-publicised problems in recruitment and the supply chain aren’t going away any time soon.

The issue of vaccine passports threatens to become longrunning and divisive.

Plenty to get the teeth into over the coming weeks and months then.

And all of my hard news instincts tell me there might be lots of scope to be controversial.

Now’s not the time for that though. This is an opportunity for unbridled positivity and celebration and there are few places that deserve a bit of fun more than this one.

That’s where I’ll be coming from: a friend of the trade and an enthusiastic outsider.

True story: the first drink I ever received on the house in a bar was on my 18th birthday from the brilliant and much-missed Big Country singer Stuart Adamson in his pub Tappie Toories in Dunfermline.

I wasn’t a massive BC fan but as a teenager you don’t forget getting a free round of whiskies from one of the most successful frontmen in Scottish musical history.

It was a magic moment – one that said a lot about Stuart but which also showcased the best of our licensed trade.

Don’t worry, I’m not about to start advocating more free drink for customers as the way forward for the trade.

I do, however, want to hear about the magic that happens in pubs, clubs, restaurants, cafés hotels and - of course – speakeasies (the venues of the moment) via the mag and to my inbox and on social.

In the meantime I’ll be out and about all over Scotland trying to make my own magic happen.

Stay tuned!

In a previous life I edited a national newspaper and its columnists were the bane of my life.

8 DRAM NOVEMBER 2021

SIASTIC OUTSIDER...

In any organisation you have people behind the scenes doing the work and others up front, looking shiny and taking all the credit.

Or as someone once put it: “Journalists win wars then all the columnists arrive to bayonet the dead.”

So I’ll be determined to stay on the right side of my new gaffer, the publisher of this august journal Susan Young.

It may sound blatantly sooky but I know from my previous life how hard Susan works to promote and protect the trade across the country and was delighted to see her rewarded at this year’s DRAM Awards.

I’m a battle-hardened veteran of these riotous DRAM nights and have the scars to prove it.

Wednesday morning hangovers aren’t really to be recommended at my age but I will always make an honourable exception for this highlight of the awards calendar. Roll on next year.

This might be better suited to our sister publication Hotel Scotland but what about the quite astonishing performance of the nation’s hotels in the Conde Naste Readers’ Choice awards?

A stunning nine Scottish venues in the top 30; even though CN’s luxury-loving readers again overlooked the Bellgrove in Glasgow’s East End. Big shout out to the Kimpton Group whose properties at Blythswood and Charlotte Squares respectively were among three out of 30 for the chain.

I am not knowingly a big reader of Conde Naste’s publications but, as with all these lists, the real fun is counting how many of the featured hotels one has visited.

The answer on this occasion is a paltry 4. I really need to go out more – or, as we are talking about five-star plus accommodation, should that be stay in?

Most recent on that tick list was The Edinburgh Grand – to see my old school pal Chris Stewart, whose modestly-named Chris Stewart Group redeveloped the whole gaff.

Mighty impressive it is too – taking the former banking HQ of RBS and repurposing it for the far more wholesome activities of drinking vintage champagne and eating some of Scotland’s finest steaks.

Lockdown had given me the chance to catch up with a few of the old gang from school. If that sounds all a bit fee-paying and Posh Edinburgh, I can tell you it was the local comprehensive at the end of the street where Chris grew up, just round from my house.

Chris, who annoyingly appears to have become 10 years younger since sixth year, is pursuing ambitious plans beyond Edinburgh’s boundaries.

The improvements he’s helped realise for the capital are all too obvious - I hope the city fathers (and mothers) realise what an asset they have on their hands.

And finally is there a pub which balances the needs of its competing old man/hipster customer sets than the redoubtable Allison Arms in Glasgow’s bustling Strathbungo area?

On a recent visit I was talked into delving into the Ally’s huge world beers fridge for a can of something called Das Ist Techno Sex. The memory is now hazy but I think I may even have paid £6.95 for the shimmering can of passion fruit-flavoured lager whose magic ingredient is pink Himalayan salt, apparently.

The taste test? That’ll have to wait for another day.

I did say I wanted to keep things positive….

Brendan McGinty is a former journalist and owner of PR firm Finnieston Communications. @brendanjmcginty

SMALL SPIRITS BIG SHOW

SUNDAY 5 DECEMBER

A LOW & NO ALCOHOL SHOWCASE 11am - 5pm The Old Dr Bells Baths Leith, Edinburgh £5 Entry Food by King of Feasts WINEKRAFTEDINBURGH

winekraft.co.uk

DRAM NOVEMBER 2021 9

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Gordon’s London Dry Gin 6 x 70cl

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5 LOCAL DEPOTS - PROVIDING A NEXT DAY SERVICE

Territory Sales Managers

East Lothian & Edinburgh City Jason Mackay: 07775 000388 jason.mackay@bestway.co.uk Edinburgh West, South Fife & West Lothian Scott Howie: 07912 362643 scott.howie@bestway.co.uk Perthshire, West Angus & West Fife Kenneth Scott: 07768 992888 kenneth.scott@batleys.co.uk

Inverness & Aberdeenshire Anne Cantile: 07768 992892 anne.cantile@bestway.co.uk Aberdeen, Fraserburgh & Peterhead Gordon Beagrie: 07881 271962 gordon.beagrie@bestway.co.uk Dundee, East Angus & East Neuk Lisa Ellis: 07341 865555 lisa.ellis@bestway.co.uk

Glasgow City & South Christine Laird: 07766 023276 christine.laird@bestway.co.uk Glasgow North & Stirling David Fallon: 07824 494985 david.fallon@bestway.co.uk

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TLIE ANNE CAN MANAGER Y NESS TERRITOR AY INVER W T S E B / BATLEY’S Anne Cantlie has been with Batley’s/ Bestway for the last eight years, having worked for Gordon & MacPhail, prior to joining the company.

Her industry career spans more than 20 years and her territory today covers Inverness to Inverurie and takes her over some of the most beautiful scenery in the country - the Cairngorms. She averages 750 miles a week, but says Anne, “I never tire of the scenery and I also love seeing my customers. They never cease to amaze me and even more so over the last two years.

“Many have diversified their business to cope over the pandemic and they are now going from strength to strength with many telling me they are busier than ever. They are a really nice bunch and they are very loyal. It makes my day when they tell me that it has done them good seeing me and if they have given me an order, even better.”

She tells me, “I do believe that we offer very competitive prices, we are good at what we do and we provide a reliable consistent service from our

A DREAM TEAM COVER STORY BY SUSAN YOUNG

Aberdeen depot. Our £250 minimum order is doable for most people, and the fact that we allow people to order single bottles is also a plus. We deliver five days a week, and my customers, more or less, get their delivery the next day.”

Over the last year, Anne has seen a real move towards premium brands, and cocktails. She also has a customer who has a great rum range which is selling well and Keg sales have increased significantly on the back of the recent industrial action and driver shortages. I asked her what she enjoyed most about the job. She said, “I like meeting people and I can always find common ground with strangers. We have also got a great team here and over lockdown, we all kept in touch and did things like gin tastings. It was great. Particularly as Anne’s favourite tipple is gin! She also took up cycling during the pandemic, which has taken over from her passion for swimming, which she once did competitively. She also has five grandchildren, who she loves seeing at weekends.

She is certainly a busy lady.

Gordon Beagrie also has many years of experience in the trade - with more than 40 years under his belt. He originally joined Batley’s nine years ago, but starting out as a barman, before getting a sales job working with the likes of Tennent’s and United Distillers and also ran a hotel. He knows the trade from both sides, and his customers know him very well in Aberdeen.

Says Gordon, “I’ve always stayed in the area and in my youth, I played semi-professional football in the Highland League so that combined really well with the licensed trade. It gave me a really good start and over the years I have developed great relationships with customers.

When you have been in the trade as long as I have you feel part of it, IE R G and you understand the impact of things like the smoking ban, and A E B GORDOYNMANAGER more recently staff shortages and inflation. I feel part of the trade, as R N O EE IT TERR ABERD BESTWAY does Anne, and when they hurt we hurt.

BATLEY’S/ “I like the fact that this company listened to its salesforce and the trade about a minimum drop of £250 and the fact we still do split cases for all spirit brands. We try to be as flexible as we can. They supported us, and we like to support them. We also have a great range of products. There are very few things that you can’t buy from us. We really are a one-stop shop. Our stock levels have also been good and we have increased stocks to 8 weeks to mitigate supplier shortages. Our team has also gone to a huge effort to source products, and we go out consistently at a competitive price. If you look back at our brochures you can see how steady our prices are.

“I have built this area up to be the biggest volume area in the UK, and I’m selling more Kegs than ever, but there are still opportunities to expand and grow. We are local and if you order on a Monday afternoon our Aberdeen depot can deliver on a Tuesday, not many people can do that.

“The trade has evolved and Batley’s/Bestway is evolving too. So has Gordon - he has gone from playing football to watching his son play for Fraserburgh, and he too has taken up cycling.

Perth is the hub for the Bestway Batleys Customer Service Centre. The company runs a buddy system where each Field sales rep is backed up by a telesales colleague aligned to the same customers.

Says boss David Livingstone, “I have noticed a lot of businesses are going digital and instead of providing a person to talk to customers can only order online. We too have a digital service, but only 25% of our sales go through online the rest are dealt with by our contact centre team. I believe in that personal touch.– and we have plans to increase our headcount as the business continues to grow”.

Gordon’s colleague Colleen is his backup.

He visits around 40 customers a week, but Colleen speaks to upwards of 300. She says, “I think my favourite part of the job is getting to know my customers. We get to know what they regularly order and we can deal with any issues they have right away. It’s also good to check in on what is happening in their personal lives - whether they have just been on holiday, how their football team got on at the weekend or just a courtesy to see how they were coping during lockdown.

We are calling on them twice a week, the days before the deliveries, to check they have everything they need and we are there if they need to discuss anything ad-hoc. Gordon and I work very well together. He brings in the new customers, sets up the accounts and helps develop their business while I talk to them on a twice-weekly basis and take their orders over the phone.”

The Service Centre handles more than 3,000 customers and has a full-time telesales team of 10. Says David Livingstone, “The depots rely heavily on the telesales team.

The customers don’t know the depots – but if a customer has a delivery problem they will phone Colleen. She will liaise with the depot’s operations team and get back to the customer. It is all about communication, and I think we do that well. It also means that if we are out of stock of a particular product Colleen and her colleagues can instantly offer an alternative to ensure our customers don’t miss out. That is service.”

DRAM NOVEMBER 2021 11

WINTER WARMERS Mulled in Kintyre Warmed Apple Gin Ingredients (Serves 4) •100ml Kintyre Gin (sustainably distilled using hydro electricity!)

•400ml apple juice •1/2 lemon, sliced •1 bay leaf, 4 cloves, 2 cardamon pods, lightly crushed •1 small cinnamon stick •3 juniper berries, lightly crushed •1/2 tsp coriander seeds •1 tsp runny honey

Method Divide the gin between four small heatproof glasses or teacups. Gently heat the apple juice with the rest of the ingredients until simmering, then strain into a jug. Pour the mulled apple juice into the glasses with the gin and stir gently with a cinnamon stick to combine.

Garnish each glass with a cinnamon stick and a slice of apple.

Pear Mulled Cider Ingredients •1 bottle Pear Cider •150ml cloudy apple juice •3 sprigs rosemary •1/2 teaspoon nutmeg Method •Combine all ingredients in a saucepan, over a low heat •Allow to simmer for all ingredients to infuse •Serve in your favourite mug and garnish with skewered raspberries, Skål!

12 2021 12DRAM DRAMNOVEMBER NOVEMBER 2021

Skye Sleigh Bells Ingredients •35ml Misty Isle Mulled Christmas Gin •15ml Yellow Chartreuse or Galliano •15ml Simple Syrup Method •Add all ingredients into a Boston glass •Add ice and shake •Pour into a High ball glass •Garnish with a cinnamon stick and enjoy

Winter Fruit Hot Toddy Ingredients •50ml Kopparberg Mixed Fruit or Strawberry & Lime Gin •100ml cranberry juice •15ml lemon juice •1/2 teaspoon brown sugar Method •Combine all ingredients in a saucepan, over a low heat •Allow to simmer for all ingredients to infuse •Serve in your favourite mug and garnish with skewered raspberries, Skål!

Pineapple Twisted Sour Foamie

Wallhanger

Ingredients •60ml Rooster Rojo Smoked Pineapple •40ml fresh lemon juice •15ml Agave syrup (Timut/Timur pepper infused if available) •15ml pineapple liquer •Use egg white, ‘foamee’, or Aquafaba

Ingredients •50ml Rooster Rojo Smoked Pineapple •120ml pineapple juice Method •Fill a Collins glass with ice and add the tequila and juice •Stir and garnish with a wedge of lime.

Method •Add all ingredients to a shaker with ice, shake hard and strain into a coupe glass.

•Sprinkle cracked peppercorns on top.

Introducing Liquid Oats Vanilla & Honey

A Vegan cream liqueur made from oats and speyside malt whisky. Velvety texture with a sweet more-ish taste.

Available from Dunn’s Food and Drink Or on www.thebevystore.online

Salted Caramel Martini Ingredients •50ml Glaswegin London Dry •25ml Coffee Liquor •25ml Strong espresso coffee •12ml Salted Caramel Syrup •Chocolate shavings to garnish

Oats “Russian” 25ml Liquid Oats Vanilla & Honey 25ml coffee liqueur 75ml Oat Milk Shake vigorously and strain into double old fashioned.

Garnish with a banana chunk and caramelise with blowtorch if you're feeling brave

Method Add all ingredients to a cocktail shaker, fill with cubed ice and shake hard.

Double strain into a martini glass and grate chocolate of your choice over the top to garnish.

www.liquid-oats.com

DRAM NOVEMBER 2021 13 DRAM

WINTER WARMERS White Christmas Ingredients •40ml Beefeater London Dry Gin •20ml Grenadine Syrup •20ml Lemon Juice •20ml Egg White Method •Shake ingredients over ice, double strain into glassware •Garnish with orange zest

Panettone Sour Ingredients •40ml Malfy con Arancia •20ml Amaretto •20ml Lemon Juice •20ml Egg White •Dash Angostura Bitters Method •Shake ingredients over ice, double strain into glassware •Garnish with star anise

Orange Dark Chocolate Espresso Martini Ingredients •45ml Jameson Orange •15ml Kahlúa •40ml Espresso •10ml Dark Choc Syrup (simple sugar syrup mixed with cocoa powder) Method •Add all ingredients to a cocktail shaker and shake hard with ice.

•Fine strain into a chilled coupe glass.

•Garnish with dark chocolate shavings and orange zest

14

DRAM NOVEMBER 2021

You’ve got the Christmas spirit...

We’ve got the tonic.

Try a

Try a

Jingle Fizz

Merry Spritzer

Slimline Elderflower Tonic • Gin • Cinnamon Stick • Dehydrated Lemon Wheel

Pink Soda • Vermouth • Fresh Cranberries • Thyme Sprig

Speak to your CCEP rep or visit my.CCEP.com (once registered) for supporting Schweppes POS kits and digital assets. Our Mixer Menu Creator can also be accessed here https://mixers.cocacola.co.uk/ © 2021 European Refreshments UC. SCHWEPPES is a registered trade mark of European Refreshments UC.

LICENSEE INTERVIEW DAVID BROWN (FAR LEFT) HAS A PASSION FOR HOSPITALITY – IT SHINES THROUGH IN EVERYTHING HE DOES. WHETHER IT IS PUTTING FORWARD HIS PREMISES THE PALAIS IN DENNISTOUN AND THE RECORD FACTORY IN GLASGOW’S WEST END FOR AWARDS, MANAGING HIS TEAM, OR CREATING GREAT PICS FOR INSTAGRAM - HE PUTS 110% IN. SUSAN YOUNG CAUGHT UP WITH HIM AT THE PALAIS, WHICH RECEIVED THE ACCOLADE MOLSON COORS COMMUNITY PUB OF THE YEAR AWARD IN SEPTEMBER, TO FIND OUT WHAT MAKES HIM TICK.

D

avid is a poster boy for hospitality – in that he did a degree in Architecture, decided an office job was not for him, instead he came into hospitality and made a career of it. Now he is technically Area Operations Manager with a share in the business.

Says David, “I am not 2nd generation hospitality so I have had to get my foot on the ladder in a slightly different way.”

He fills me in, “Before going to Uni I did a ski season in Chamonix, then went to Edinburgh University and did Architecture. But after graduating I realised that it was not for me – the work was just too formal and officebased. I then went travelling to New Zealand, Australia and Canada, and when I came back set up a small T-shirt business called ORIGINAL T, (which he still has today) and also worked in a few bars in Glasgow’s West End before joining The Brunswick Hotel in the Merchant City.

Now anyone who knows former owners Stephen Flannery and Michael Johnson will realise that was probably a baptism by fire. But David flourished under their mentorship.

Says David, “They taught me everything. I felt like I had two father figures – Stephen taught me to consider the bar like a catwalk while Michael taught me the business side. Although I was a bit shy to begin with I soon realised I loved it. It was also one of the best bar teams I have ever worked with. It was crazy as hell, but it gave me a real bug for hospitality.”

While working there David met Michael and Tony Woods who had just bought a church in the Gallowgate – Saint Luke’s. Michael had been a regular at The Brunswick, with his dog Sonny, and he and David had struck up a friendship. When David and the Woods’ brothers went

16 DRAM NOVEMBER 2021

A MAN WITH FOR SUCCES

AN APPETITE SS

BY SUSAN YOUNG off skiing together at Whistler they broached the idea of him working with them.

David smiles, “We were in Whistler and over a few drinks one night Michael and Tony said why not come on board and we will set up a bar at Saint Luke’s too.

That became The Winged Ox. “Michael and Tony were in the construction business and were both very kind to me – they allowed me to be fully involved and think outside the box. I got to set up the Winged Ox – everything in the bar from the interior design and fitout to the brands on the shelves and the hiring of the team. It was an amazing experience and over the three years I was there we built a really successful business. We had a very diverse crowd and the venue got a lot of publicity. We also won some awards including Sunday Mail Pub of the Year and Dog Friendly Pub of the Year. I was living the hospitality lifestyle but more and more I wanted to get into the business side of things.”

AfTer a short interim period when David dipped his toe into events and branding he got that opportunity with John Lonergan when Paul McJimpsey, John’s parnter, contacted him and asked if he wanted to run the Record Factory in Glasgow as GM. David said, “I didn’t really want to do that. I wanted more direct involvement in setting up a new business from scratch.

“That opportunity surfaced when John asked me if I wanted to come on board and help look for new opportunities to drive the business operations forward.”

His first task was to improve efficiency and he did this by putting in the organisation management and technology to take the Record Factory to the next level.

Next the trio invested in The Palais, which was formerly The Duchess of Duke Street, this time with David as part-owner. Says David, “I loved it was a neighbourhood bar, but when I went to see it the bartender was listening to techno. I could see the opportunity. It was painted red, had vinyl over the windows so you couldn’t see out and a lot of the lovely original features were hidden.”

You can see his architecture background surfacing now and he admits he does enjoy the creative side of setting up a bar. “I like the design side and I am particularly handy when it comes to breaking things and putting things back together. This also helps keep costs down.

“We used a neutral colour palette, reused furniture, reinstated the lovely tiles on the floor and created a fresh and airy bar. We wanted to appeal to locals, families and everything in between and the location is DRAM NOVEMBER 2021 17

A MAN WITH AN APPETITE FOR SUCCESS perfect, right across from a Glaswegian icon – Coia’s.”

Today The Palais is a busy and bustling community bar. Its customers come from all walks of life and the pub also has a great reputation for gastro food. Says David, “We offer one of the best Sunday Roasts in the area.”

They have also been very busy since the business has been back operating. But I asked him how lockdown had been.

“Staffing wise we furloughed everyone. We tried to keep going for as long as we could with takeaway cocktails, only serving outside etc - we did everything we could and this allowed us to retain all the management and the folk that wanted to stay.”

“We have come back with a bang and The Palais is busy seven days a week. We have been able to employ more staff and increase wages. We do look after our people, and the credit for the fact that we bounced back so quickly at both venues must go to the staff and management teams.”

I run both the team at The Palais and at The Record Factory., though John, Paul and I speak daily. Paul is more to do with marketing and John the business side and I have learned a lot from both of them but I enjoy that they give me the autonomy to make operational decisions.”

Over the years David has honed his skills with regard to making the bar more efficient, and, of course, his bar skills, but he admits he doesn’t ‘sling’ many cocktails these days. Instead, David puts a lot of effort into food and drink photography and is constantly putting the Palais offering front of mind with customers.

He says, “Social media drives customers in and presentation is very important. Now if I put a picture of a cocktail up on a Thursday some people will come in half an hour later and ask for it.

Sometimes they show us pictures of drinks we put up months ago but we still make it for them. Nothing is too much of an issue when a customer makes a request.”

Nothing is also not too much of an issue when it comes to staff training, but David doesn’t necessarily believe you have to formalise things. I always think it is best to show someone how to do it, whether it’s changing a plug or showing them how to make a cocktail, carry three plates or how to keep an eye on your customers. We like our new staff to be given the opportunity to reveal their personality and show what they are made of!”

Equity is important to David who thinks other owners are missing a trick by not bridging the gap between management and ownership.

He says, “There are a lot of talented people who are hungry to go further, but it is difficult in this industry to get the opportunity to invest in a share of an existing business. But there are a lot of passionate staff who would jump at the this.”

As well as loving hospitality David’s creative side is also coming back to the fore. During lockdown he started freehand sketching again. It is always something that he has been able to do but has let it slide over the years. But now he is back doing it again. He tells me, “I did one recently of The Palais and I realised that I had 18 DRAM NOVEMBER 2021

forgotten how much I enjoyed it.”

He may also be on the lookout for a new home -although his current one has benefitted from his creative eye. Says David, “I won the regional heat of Scotland’s Home of the Year with my flat. I think the producers liked the fact it was just me and my wee dog living in this radical minimalist interior. But I did spend a lot of time picking the right furniture and colours and I also quite enjoyed doing the filming!”

So what is next … “I am hungry for the next challenge. Currently, we are looking for another place but I would also love to do a bit of bar consultancy. I would love another opportunity like The Palais elsewhere in this city that I know and love, but would consider locations further afield. I believe if you put the time and energy in you get the result you want.”

There is no doubt that David is passionate about hospitality. I wish we could bottle it!

We supply coffee and fabulous looking coffee machines to many UK licensed outlets, cafés, hotels and independent retail outlets.

Proudly supplying our coffee to The Palais, Dennistoun and The Record Factory on Byres Road.

Our other retail brands include:

Sustainability in Spirits THE LATEST INDUSTRY BUZZWORD, ‘SUSTAINABLE’ IS A BROAD BRUSH. WHILE CONSUMERS CLAIM TO BE ON THE HUNT FOR GREENER DRINKS, IT CAN BE DIFFICULT TO PARSE OUT WHAT THIS MEANS. JEMMA BEEDIE REPORTS

S

THE SUSTAINABLE SPIRIT CO. IS THE ONLY COMPANY TO OFFER A RE-FILL SERVICE OF SPIRITS IN THESE POUCHES.

ustainable can be applied to everything from packaging to production methods to transport and the raw ingredients used to create a spirit in the first place. With no hard and fast definition of the term, it is helpful to look at the possibilities behind a brand’s claim to sustainability.

An average bottle of 750ml distilled spirit costs around 6.5 pounds of carbon dioxide.

That’s the same as driving roughly six miles in a Land Rover. This comes from the distillation and packaging process, where glass is by far the most common container.

Waste water accounts for a good deal of distilled alcohol’s sustainability issues. A litre of alcohol will take 15 litres of water to produce. The process renders this water toxic and expensive to treat, but as we’ll see, there are some exciting methods for reducing, re-using or cleaning this water.

Finding ways to reduce carbon and waste water creation are big hitters when it comes to sustainability in spirits. Some producers that have started to work towards these aims include Ambhar Tequila, which uses an innovative rainwater irrigation system to produce low impact alcohol.

While Ambhar Tequila and other independent brands may be draws to the most discerning of Scotland’s tequila drinkers, the good news is that established global brands including Amber Beverages - who also own The Fabrica de Tequilas Finos brand - are also committed to sustainability.In 2019 Fabrica de Tequilas Finos was awarded Green certification by the Jalisco State Government for Environmental commitment (see the following feature). Diageo too have committed to reducing water in the production of spirits by 2030. This means even market leaders like Johnnie Walker will be a sustainable choice for the consumer.

Diageo has also committed to improving positive drinking and diversity through its

Society 2030: Spirit of Progress plan.

One aspect of this plan is their adherence to ‘Water Stewardship’, meaning that they will replenish water used in the creation of spirits with drinkable water, assist in water retention in water-stressed areas, and work with local farmers and small-holders to use the resource efficiently.

Chivas Brothers is another globally recognised brand that has committed to making serious change. Their ‘Good Times from a Good Place’ strategy also has 2030 as a goal for reducing carbon by 50%. In the more immediate future, they intend to use 100% sustainably sourced packaging by 2022.

Packaging is a big hitter when it comes to potential for sustainability in spirits. Some brands are opting to eschew the traditional glass bottle in favour of more creative options. These include paper, polymer, and even recyclable eco-pouches.

The Sustainable Spirit Co. is the only company to offer a re-fill service of sprits in these pouches. By selling vodka, rum and gin in these 2.8-litre bags, they claim to reduce packaging by 95% and save on transported weight and volume, by 45% and 63% respectively.

The company states that by re-using one of their glass bottles, which is a one-time purchase, the eco-pouches save on 100% of the energy and carbon cost of producing new bottles. This might be a little disingenuous as it doesn’t take the production of its specialist eco-pouches into account, especially as they have plastic spouts.

Green Man Woodland Gin was the first spirit to be sold in a paper bottle. Silent Pool Distillers, the creators of the gin, say their product saves six times the carbon created by transportation of glass bottles as it weighs so much less. By including up to 94% recycled paper, the packaging is certainly an innovative solution.

DRAM NOVEMBER 2021 19

THE WHISKY PRODUCED IS COMPLETELY ORGANIC, PACKAGED IN A 100% RECYCLED CLEAR GLASS BOTTLE, MADE WITH 100% RENEWABLE ENERGY, AND IS CERTIFIED CARBON NEUTRAL.

20 DRAM NOVEMBER 2021

The sustainability concerns regarding glass are more complex, as glass is one of very few highly recyclable materials. Virgin or new glass is a high-carbon endeavour, creating waste water and pouring emissions into the atmosphere. Additionally, glass takes one million years to biodegrade, as opposed to plastic, which takes around 400 (though leaches microplastics into the sea and the food chain).

The good news is that glass bottles can be recycled without end. The recycling process also uses 40% less energy to produce bottles.

Recycled glass bottles are truly a sustainable packaging choice.

Another way to cut down on carbon cost is by sourcing locally produced spirits. The fewer miles a product needs to travel to get to your restaurant or bar, the more sustainable it is, on average. Scotland comes out very well in this instance as we have some of the most incredible, delicious, and innovative spirits on offer in the whole world. Some Scottish brands are leading the way in creating sustainable spirits.

Around a third of edible food is wasted every year globally, with the UK accounting for around 10 million tonnes of waste. Some forwardthinking spirits producers are utilising this food waste and repurposing it into delicious drinks.

Discarded Spirits Co. are a good example of this practice, using discarded banana peel to flavour rum, cascara berries (the fruit that contains valuable coffee beans) in vermouth, and grape peel and seeds in vodka. Combined with spirits leftover from seasoning casks, or dealcoholizing wine, Discarded creates beauty from what would usually be thrown away.

Arbikie, near Arbroath, also has an unusual approach to the food products that go into its spirits. Dreamed up by three brothers, their family farm has been given over to growing crops specifically for their spirits, including potatoes for vodka and peas for gin. Food waste leftover at the end of the process is fed

to cattle where possible.

Nc’nean, distilled on the beautiful Drimnin Estate on the Morvern Peninsula, is an incredible example of just what can be done with attention to detail. The whisky produced is completely organic, packaged in a 100% recycled clear glass bottle, made with 100% renewable energy, and is certified carbon neutral. Waste water is cooled in a natural pool and re-used time after time, so even the hefty water bill of spirit production is negated.

The woman-owned company is fighting climate change at every step of the process — and the whisky is world-class.

While Nc’nean is a great example of the possibilities, many brands opt for an easy way out by pledging to offset their carbon emissions. Sadly, Greenpeace, Friends of the Earth, and ProPublica say offsetting doesn’t work in practice.

Offsetting must be undertaken in addition to any work that was already scheduled, and this accounts for just 2% of trees planted worldwide. It simply isn’t a viable option for increasing sustainability — it’s something we should all be striving for, constantly, regardless, in this century’s climate emergency.

One thing that the industry might want to consider is just how much of this cycle the consumer is thinking about. As the world moves toward sustainable options, it stands to reason that more and more distillers will opt for these sustainable methods of saving water, cutting carbon emissions, and even using creative packaging. But, as far as the average customer is concerned, the high price point of sustainably-focussed independent spirits might be something that puts them off.

Adhering to the local connection may be one way to get ahead of the sustainability curve in a proactive and cost-effective way. One thing is for sure: sustainability is a buzzword that is here to stay.

Master Distiller Arturo Fuentes inspects the agave fields.

ECO-FRIENDLY TEQUILA WITH SUSTAINABILITY AT ITS HEART

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onsumers as well as businesses are choosing goods that have environmental sustainability at the heart of their operations. Those selling drinks must take this strong consumer trend into account when selecting which brands to list. Led by Generation Z (those born from the mid-1990s) these new drinkers reward and support brands that have a positive impact on the environment and society and disconnect from those that do the opposite. Many older consumers are also following the trend.

Amber Beverage Group, known across the world for producing, bottling, marketing, distributing and selling a range of beverages, determined some time ago that it would place environmental stewardship at the heart of all that it does. As well as distributing, exporting, and retailing around 1,300 third party brands, Amber Beverage Group owns 100 brands so the company is conscious that its impact for good can be significant.

Amongst their leading products are several best-selling premium tequila brands. Its Mexican distillery provides an insight into the eco-friendly methods employed by the Group overall that appeal to consumers for whom sustainability and provenance are key factors in their purchase choices.

Some of the finest tequilas in the world are created by Fabrica de Tequilas Finos (FTF), owned by Amber Beverage Group, and based in the heart of Tequila, the town which gives its name to this category. The factory is renowned for its brands which include awardwinning KAH® Tequila with its famous skull ‘Day of the Dead’ design packaging; Don Camilo® Extra Anejo Organic Tequila; Cenote® Tequila; Villa One® Tequila; and Rooster Rojo® Tequila, which just launched an innovation that is believed to be a world first: Rooster Rojo® Smoked Pineapple Tequila (shown in the middle photo).

The company was founded in 2000 and has already made enormous headway to become not only a world leading tequila producer but an eco-friendly company too. FTF has also begun expanding into organic tequila production, further supporting its ‘green’ stance.

The Fabrica de Tequilas Finos production plant is sustainable, through and through. Tequila is one of the best governed product categories in the world and every stage of tequila production is overseen by the local Government. Therefore, a sustainability PROMOTIONAL FEATURE

award from the authorities is significant.

In 2019 Fabrica de Tequilas Finos was awarded Green certification by the Jalisco State Government for Environmental commitment. The certification recognises that this is a “green company” operating in compliance with Governmental regulations to preserve the environment and help prevent climate change.

The following year, in November 2020, Fabrica de Tequilas Finos completed the second stage of its installation of solar panels bringing the total to 294 and enabling the company to produce 50% of the electrical energy needs for the production facility.

To ensure exceptional field-to-bottle control over its Tequila production, the company acquired agave fields in the Los Altos de Jalisco region in Mexico. The fields of the 220-hectare estate are planted with 1 to 3-year-old agave plants that will be used not only to fully support the operation in the future but also to ensure that the Blue Agaves are cultivated in an environmentally friendly and sustainable way. The water employed in the production of the tequila is abstracted from artesian wells located on land owned by the company.

At the end of 2020, Fabrica de Tequilas Finos launched its first organic product - Don Camilo Extra Anejo Organic Tequila - made from organic agave plants. This is so unique and rare that there are only 94 barrels of this fine organic tequila available. Each box contains a wooden chip from the barrel used in the maturing process of this tequila. These barrels have been ‘retired’ from future production. This is the first step into organic drinks production, and it may be the precursor to a broader expansion into a range of organic liquids.

Amber Beverage Group is a rapidly growing global spirits company employing more than 2,000 people, which takes its environmental responsibilities very seriously, wherever it operates in the world. The Group has almost 20 companies across the world in the Baltic States, Austria, Australia, Russia, Mexico, and the United Kingdom.

For more about Fabrica de Tequilas Finos see the video: https://ftfinos.com/about Sales inquiries for the UK should be directed to: sales.uk@amberbev.com https://amberbev.co.uk/ DRAM NOVEMBER 2021 21

HAPPY SMILING FACES AS BUZZWORKS TEAM MAKE THE MOST OF WELLBEING DAY

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uzzworks Holdings, introduced a new Wellbeing Day for all employees as part of their ongoing Wellbeing Strategy last month and as you can see their team got into the swing of things. The company closed all their venues for a day and as part of the Wellbeing Day, over 500 team members had the opportunity to meet up and get to know each other in the great outdoors. They also had the chance to take part in entertaining activities including horse riding, a spa day, mud run, tree top adventure, jungle rumble, paint balling, boat trips and inflatable activities giving a wide variety for all members to enjoy.

Lauren, a Buzzworks team member, said, ““The Wellbeing Day was a fantastic experience from start to finish. After the uncertainty facing those working in hospitality over the past year and a half, alongside the various lockdowns we experienced, it

22 DRAM NOVEMBER 2021

was great to be able to take a day to focus on our wellbeing, whilst having fun and getting to know each other better.”

Kenny Blair, Buzzworks Holdings MD, said: “We are really pleased with how well the introduction of our new Wellbeing Day went down with the team. Our goal is to create a happy and positive environment for everyone and seeing how much fun was had by all during the Wellbeing Day made all the hard work worth it.

“This is just one part of an ongoing programme of initiatives that support our people in work and at home. We can’t wait to plan our next wellbeing day and continue to give our staff the rewards and support they deserve.”

Kenny added: “We’ve made the decision that we will be closing our restaurants on New Year’s Day for the first time. Despite it being one of the busiest dates for us, we appreciate all the hardwork our staff consistently put in, and want to ensure they can spend an extra special day with their families.”

INTERPRETING CLIMATE CHANGE

SWG3

by Nicola Young

I

f there is one thing I have discovered over the last few years it is that everyone has a slightly different interpretation of the terms used around climate change - and the terms seem to move around a lot. From zero carbon, carbon neutral, carbon cost to net and even gross zero.

Net zero is the ‘hot’ topic of the moment with the UK becoming one of the first major economies to set a target of being net zero - and by 2050. The term net zero is important because – for CO2 at least – this is the state at which global warming stops and it is the internationally agreed goal for mitigating global warming in the second half of the century.

In itself, it doesn’t tackle all of the issues surrounding climate change but it is important - so exactly what is it and why does it matter?

Net zero refers to the balance between the amount of greenhouse gas produced and the amount removed from the atmosphere.

We reach net zero when the amount we add is no more than the amount taken away.

It matters because climate change is effected by higher levels of greenhouse gases in the atmosphere and this term is deliberate greenhouses trap gas and energy from the sun. In our case, our ‘greenhouse’ gasses - carbon dioxide, methane and water - create a warming of the Earth’s surface and the air above it. If we put too much of these gasses into the atmosphere too fast then our atmosphere can’t self regulate. This changes the ability of our planet to function in the way the living things on our planet have evolved to function.

Even with a small rise in global temperatures we can see the effects of climate change - erratic weather patterns - from heatwaves, floods and severe storms to the loss of the polar ice and rising seas levels. Once this warming gains momentum it becomes very hard to reverse.

This is where net zero comes in. The aim is get emissions to a level that balances what is added to the atmosphere and what the atmosphere can cope with to naturally regulate or, more simply, achieving a balance between the greenhouse gases put into the

atmosphere and those taken out.

With so many brands taking up the Climate Challenge to get to Net Zero there already some great examples of what can be done in Scotland’s hospitality sector.

Leading the charge across the sector is the Net Zero Pubs and Bars initiative as well as the UK Hospitality and the British Beer and Pub Associations, Zero Carbon Forum.

Net Zero Pubs and Bars comes under Net Zero and is being delivered by Coca Cola Europacific Partners and Pernod Ricard.

It aims to accelerate climate action and provides an industry-wide protocol and certification standard to help the UK’s bars and pubs to reach net-zero before 2050. It puts the the climate strategy in the hands of the On-Trade in a three-step approach - Calculate, Mitigate, Compensate.

It has also been widely supported and includes the Lisini Pub Company as part of the pilot and it aims to help support the sector further by providing guidance and help along with official accreditation - already a growing feature in the hotel sector.

It recognises that transition will be difficult, particularly now, with margins under pressure and takes into account the practical problems facing the day-to-day business of the sector.

Net-Zero Now’s Chief Executive, Simon Heppner has said. “One of the things we’ve learned is this is a sector with a big impact and small margins”.

While it recognises that transition will be difficult, particularly right now, and with margins under pressure it manages to outline some practical solutions to delivering on net zero.

For example, at the launch event earlier this year, it was highlighted that for food-led pubs 70% of their overall emissions footprint is associated with food, mainly through embedded carbon and from cooking using gas. The Initiative will encourage pubs and bars to choose when and how they will make more major investments or changes to processes and supply chains.

“Given the state that everyone’s in post-pandemic… you might look at the action plan and say you can only tackle the cost-saving steps in the next six months,” summarised the Sustainable Restaurants DRAM NOVEMBER 2021 23

DERBY LANE

INTERPRETING CLIMATE CHANGE Association’s (SRA) managing director Juliane Caillouette Noble.

They also emphasised that pubs and bars can champion choice for the consumer. An example was that switching half of the dairy products to alternatives could reduce a site’s annual emissions footprint by more than 19 tonnes.

In the case of Pickled Ginger, a Glasgow-based Japanese restaurant, they are engaging their customers with an overall net-zero transition by running a 4 week campaign until the end of COP26, to raise the funds to plant over 1,000 trees. Their campaign, ‘Plant One On Pickled Ginger’ commits to planting a tree for every £15 spent in the restaurant.

Pickled Ginger already operates a reduce and recycle policy and zero waste on single-use plastic in the restaurant.

It is clear that we are already seeing a wide range of innovation across Scotland’s venues, from the removal of plastic, to heating and charing points.

SWG3 have even revealed plans for the multi-discipline arts venue to get to net zero within the next 4 years. They have already switched to a renewable energy supply, calculating their operational carbon footprint and offsetting their emissions, rolling out trials of products to reduce plastic waste at events. This already meets the Net Zero Pubs and Bars aim of Calculate, Mitigate, Compensate.

Short term, the venue has announced plans to establish a dedicated Green Team who will oversee, measure and advocate positive change from within the venue. As well as the removal of single-use plastic, sustainable supply and partnership policies will be implemented, and two acres of garden space will be created around the site to make space for community growing, beehives and biodiverse planting.

In the longer term SWG3 are planning BODYHEAT, a renewable heating system that aims to convert body heat energy from customers, visitors and staff before transporting it to boreholes where it can be stored for days, weeks or even months.

There is no doubt that SWG3 are taking the climate challenge through their brand with the venue hosting The New York Times Climate Hub during the COP26 summit with some of the world’s most powerful voices when it comes to climate change set to speak including Pakistani activist for female education and a Nobel Peace Prize laureate Malala Yousafzai, renowned artist Oliver Jeffers and Dr. Katharine Wilkinson who is an author, strategist, teacher and one of 15 “women who will save the world,” according to Time magazine.

Meanwhile aparthotel, Native Glasgow, has not only implemented its sustainable plan and on track to reduce single use plastic by 100% this year, but Native is also focusing on local produce targeting the use of milk and coffee.

They are working with ethically sourced Glasgow coffee roaster - Dear Green, and Ayrshire dairy farm - Mossgiel Milk, to offer 24 DRAM NOVEMBER 2021

their guests a morning coffee through sustainable practices.

There is zero waste with the milk production as the organic milk is supplied and refilled on site using an innovative reuse and recycle method, reducing landfill and cutting the hotel’s plastic use down considerably.

Speaking of their Green Commitment, Gary White, Scotland Regional Manager, said, “As a company, it’s important that we continue to seek out eco-friendly solutions for our guests and support the local economy. Green growth will be key for future travel and at Native we are committed to lowering our environmental impact.

In Edinburgh, six electric EV points have been installed at Ten Hill Place, which is run by the commercial arm of the Royal College of Surgeons of Edinburgh. It is thought to be highest number available at a hotel in central Edinburgh. The hotel has already been recognised with a Gold Green Tourism Award for the efforts to minimise its impact on the planet.

Mark McKenzie, Surgeons Quarter General Manager, commented, “This investment reflects the growing demand to access EV points across the city. The onus is on us as a venue to put environmental practices at the forefront of whatever we are doing and this installation is only part of our commitment to sustainability.

“In light of COP26, we felt it was the right time to install and launch the six new EV charging points which have been positively received by guests and staff since revealed.

The venues commitment to sustainability has been ongoing for many years. Just over two years ago the hotel removed single use bottle of water in the 129 bedrooms to reduce plastic waste. It is estimated this will save more than 80,000 plastic bottles a year.

Meanwhile in Glasgow Derby Lane, which recently won the Stolichnaya Sustainability Award has launching a new initiative asking diners to plant a tree help the fight against poverty in the developing world and to offset the carbon footprint of their meals for just £1.23 The bar willl host a tree counter on their website to show how many trees have resulted from their diners’ generosity, and where they are growing. And the team have already planted the first 100 trees themselves to get the ball rolling.They are aiming to get a further 100 trees planted during COP26 with the help of customers.

As I have mentioned elsewhere, even if you don’t have big plans yet, every single thing you do will help - no matter how small you think it is. Just one thing every day by us all.

Once we get to the tipping point temperature, and we are close to it now - estimates vary between as little as 15 and 40 years - we will not be able to reverse it. If we don’t manage to stop global warming now, and it really is now, then it will mean the eco system of our planet will not be able to support life as we know it. The bleak pathway once this happens will mean wars over food and water as, those who can, fight for survival. Its not a legacy any of us can afford for us or our children.

As Scotland’s leading Independent Wines & Spirits merchant we are members and supporters of the trade bodies and charities that represent the Scottish hospitality industry. As Active members of the Scottish Wholesale Association we are working hard to find ways to decarbonise the wholesale sector. We continue to play an active role in discussions concerning the implementation of Scotland’s DRS scheme and we continue to work hard to reduce waste materials within our supply chain.

Cardboard is reused or recycled, all our plastic pallet wrap and broken glass is compressed on site and sent for recycling. All the lights within the warehouse and offices all operate on motion censors to reduce our electricity usage and we have moved to a paperless warehouse management system.

Inverarity Morton are to trial low-emission vehicles as Scotland moves towards low-emission zones across key city centres and we are working with suppliers on dispense options to reduce single use plastic and glass across all drinks categories, which will not only reduce waste but reduce weight on our vehicles resulting in lower emissions.

We work closely with suppliers to bring ethical and sustainable products to the trade such as Sea Change Wine. Our work with Sea Change has raised over £23,000 for ocean charities so far. As sustainability becomes more important our portfolio of eco-conscious wines grows.

tel: 0141 620 6100

@InvMorton

e-mail: sales@inveraritymorton.com

Waverley House, 16 Lawson Street, Kilmarnock KA1 3JP Tel: 01563 573 200 Fax: 01563 530 220 Email: post@transitioninteriors.co.uk

Delighted to be Buzzworks Bespoke Joinery, Kitchen and Bars Contractor at the Bridge Inn, Linlithgow

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26 DRAM NOVEMBER 2021

THE BRI DESIGN FOCUS

Images © David Anderson Photographer

IDGE INN WORKS

BY JEMMA BEEDIE

T

he Bridge Works in Linlithgow re-opened its doors in September following an extensive refurbishment by owners and operators, Buzzworks Holdings.

The reception has been warm, with Sundays, in particular, proving to be very busy, with up to 350 covers over the course of the day.

And it’s easy to see why. An accessible location with parking, countryside views, an extensive beer garden - all the more important as Scots take to drinking and dining outdoors in all weathers - and a warm, cosy interior, all come together, resulting in something special.

The renovation cost £1.2 million, and is breathtaking, especially to those who may have been familiar with it previously. The Bridge Inn is a seventeenth-century coaching inn that, unfortunately, had been allowed to deteriorate over time.

Prior to the refurbishment, the Bridge Inn had been closed for at least five years. Work included an eye-catching exterior makeover, a brand new beer garden replete with sturdy astroturf, an extension, and a new mezzanine level.

Customers are welcome in the pub, a delightful nook that brings all the best things about your local to mind, or in the restaurant. There are plenty of tables, and those who eat in the mezzanine above will feel the benefit of privacy

while still enjoying the atmosphere of the restaurant below.

Light streams in, even on grey autumn days, from a large skylight hung with greenery. The plant life serves to give the interior an element of life and vivacity without straying into garden centre territory.

The decor could reasonably be described as maximalist.

No matter where the eye rests, there’s some new detail to capture the imagination. Rough stone wall against slate tile and wood, wrought-iron accenting on the bar. Brass metalwork against charmingly distressed pine, reclaimed pews repurposed as table seating. And the soft furnishings add to the overall comfort.

Tweed and tartan are used sparingly. Rather than the twee, shortbread-tin version of Scottish decor found in tourist hot spots, the use of these fabrics feels native and homey. Interspersed with tapestry covered cushions and bar stools upholstered in more quirky patterns, the whole effect is like an embrace. If we could use just one word to describe the Bridge Inn, it might be ‘snug’.

The playful mix and match approach to decor extends to the prints and art that adorn the walls. “Established in 1665, reimagined in 2021” reads one branded poster, and the skilful way in which tradition and the contemporary have been interwoven throughout the pub and restaurant reflects both the history of the establishment and the DRAM NOVEMBER 2021 27

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bright, modern approach Buzzworks is taking to food and service.

The menu consists of pub classics done well alongside new favourites. Offerings promise to be suitable for the whole family: sirloin and fish and chips are on offer, as are butter chicken, char shui bao buns, and burrata. The wood-fired pizzas, made with hand-stretched sourdough, are a particular highlight.

An impressive level of attention has been paid to dietary requirements. Gluten-free customers can pick from a menu curated specifically for them, while vegan and plant-based diners will delight in the variety of special meals. Black sesame glazed aubergine and a shallot tart are among the creative dishes on offer, and dairy-free chocolate cake and ice cream are tantalising ways to finish off the meal.

The Bridge Inn is one of Buzzworks Holdings’ thirteen venues across Scotland. The award-winning company is proud to offer an aspirational dining experience, though the Bridge Inn is proof of how this sort of luxury can meld perfectly with something welcoming and wholesome.

Kenny Blair, Buzzworks Holdings Managing Director said, “We’re proud to be investing in Linlithgow, it is a fantastic town.

“The Bridge Inn has been a unique and exciting project to work on. We hope to have delivered a venue that locals can enjoy and be proud of for many years to come.”

The response from Linlithgow locals has been enthusiastic

Images © David Anderson Photographer

and positive. There was huge excitement leading up to the opening of the renovated restaurant, especially as Covid difficulties set the opening back a number of times. From Wednesday 1st September, when the Bridge Inn opened its doors, the restaurant has been fully booked. “The response has been nuts,” said Deputy Manager Michael Anthony.

Evenings are busy, with booking for the restaurant a requirement. Michael explained the strategy for keeping locals onside: “We keep the pub for walk-ins to accommodate local trade. We don’t want to alienate the local crowd.” Even though the restaurant and mezzanine might be sold out, Buzzworks is keen to make sure that there’s always a seat and a warm welcome for Linlithgow natives.

The Bridge Inn manages something that should be impossible: it delivers warmth, welcoming decor, an impressive range of innovative, exciting drinks alongside staples such as Tennents and Heverlee. Good food done well, without pushing the envelope too far: the food on offer is the best example of its category, and perfect whether it’s a mid-week night out, a Sunday lunch with the family, or a celebration.

For Buzzworks, the Bridge Inn is an opportunity. This is not a refresh; this is a rebirth. Ingenuity, attention to detail, the location and the care and attention that have been put into this new venue are sure to see it become an unarguable part of the Linlithgow landscape.

DRAM NOVEMBER 2021 29

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67 KILMA

ARNOCK ROAD, GLASGOW DESIGN FOCUS BY NIKKI OJI

N

estled in the heart of Shawlands’ busy Kilmarnock Road thoroughfare, McFly’s Chicken is a new venture from the Capaldi Group. Having owned and run businesses as diverse as restaurants in Sydney and London’s Soho, award winning street food trucks at festivals and a bagel cart, still running in Campden, owner Phil Capaldi is no stranger to hard work, and his concept for McFly’s emerged after he opened it as a delivery service (complete with electric vehicle) during the pandemic, whilst sending meals to NHS workers and the homeless.Renovated in just 7 weeks, using a mate as a builder, this project was a truly DIY affair - they even built the planters themselves proving that you don’t have to spend a fortune to create a contemporary, cool space that’s both welcoming, relaxed and, dare I say, sustainable.

Using multiple, local merchants to source all the building materials, they only used reclaimed wood, sourced

online from pallet companies. They also commissioned local woodworker, Sarah Wilson, to make the larger tables, which she did from reclaimed scaffolding boards.

While some chairs were procured, the majority were found - second hand, and salvaged from a local school that had shut down - an excellent example of upcycling as COP26 rolls into town!

The cool blue interior is echoed outside in the frontage and in the now-essential awning, supplied by Deans Group, Clydebank, that shelters al fresco diners from the elements. The aforementioned, homemade planters and mini string bulbs soften and complete the look.

Back indoors, funky graphics, menus and bar back signage, by local designer, Paul Smith, add to the fun, colourful mood, perfectly in tune with the restaurant’s namesake, Marty, in movie, Back to the Future... Great Scott, Doc... I think it’s time for a McFly’s Chicken burger!

DRAM NOVEMBER 2021 31

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SUE SAYS! @dramscotland

/dram.scotland

I

t has been a year since the Scottish Hospitality Group’s SOS Our Jobs Campaign ran on digital screens across the central belt and what a year it has been. I actually think people are more stressed now than they were then due to having to cope with unprecedented demand and staff shortages. Perhaps we should be running a campaign - SOS Fill our Jobs or perhaps SOS Save our Sanity!

Many companies are focussing now on retaining the teams they have, but these teams too are under extreme pressure due to their workload. It is hardly surprising that many hospitality companies are still not operating 7 days a week. It kind of feels like we are going back to the old days when pubs didn’t open every day, closed at 10pm and closed for a few hours during the day. You will notice I didn’t say the ‘good’ old days!

COP26 - there has been no getting away from it. Not least because locals - ie Scots, were told to keep away from Glasgow city centre. I hear bar and restaurant owners saw bookings drop off dramatically.

So I am keeping my fingers crossed that they did get a turn from delegates. Next month we will do a roundup on how you have found it - so let me know.

There is no doubt about it the nightclub industry has been pummelled by Covid and now that business is back it is now having to cope with bad PR due to the incidences of spiking. It is crazy to think that some people sink so low as to jab their peers. I am concerned that the ‘Girls Night In’ initiative, which caused a one night boycott, could grow arms and legs and this would affect not only clubs. This is an industry issue - it’s not new. If we had a fool proof solution we would have implemented it by now. Right now we need customers to be diligent and staff to be extra diligent. I am delighted to see that the NTIA hasa new campaign. Well done.

Buzzworks has always been a company that leads the way and last month it announced a Wellness Day for staff - everybody got the day off to participate in some fun activities with colleagues. It is also giving staff New Year’s Day off. They recognise it is important to consider the mental health of their colleagues. I think these types of initiatives, before long, will be the norm and not the exception.

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 • Digital Nicola Young • Features Jemma Beedie • Columnist Brendan McGinty • Chairman Noel Young • Advertising Nikki Oji, Guy Griffiths, 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.

34 DRAM NOVEMBER 2021

I was very sorry to hear about the death of Walter Smith - I met him on quite a number of occasions (usually socially) and he was kind enough to come to the DRAM Awards a few years ago and present John Gilligan with his Lifetime Achievement Award.

He was a gentleman, and a great supporter of the trade, as well as being in the trade. Our thoughts are with Ethel and the family and his multitude of friends.

Briefly to finish, Covid Passports - if the main reason for introducing them is to persaude youngsters to get jabbed, I have got news for the Government. I had an 18 year old complaining bitterly that he couldn’t get one at a drop-in recently - he was turned away. He told me that he had been quoted a six week wait period before he could get it! At least he wants to get it, he just can’t!

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