DRAM January 2022 by DRAM Scotland

DRAM DRINKS RETAILING AND MARKETING

374

@dramscotland

DRAM MAGAZINE ISSN 1470-241X January 2022

/dram.scotland

A FAMILY AFFAIR 2022 GONGS • BMB • BURNS • HO WONG • GAGA

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DRAM DRINKS RETAILING AND MARKETING

WELCOME

know that January is always the toughest month of the year for the licensed trade only lifted by Burns Night. This year there is the added stress of drastically reduced trading over Christmas and New Year followed by continuing restrictions. But despite that there is reason for optimism. It really is beginning to look like Omicron could be a game changer. I have everything crossed. But meanwhile Burns is approaching so we have a focus this issue on him and the pubs he frequented. A different take on the usual. I also talked to Luli Avdyli and Paul Hislop of Bread Meats Bread - they have just opened their eighth venue and their 3rd in Edinburgh. It is a motivational read. The Ho Wong re-opened at the end of December and it is looking great. See the feature on page 23, while Gaga too opened. Nikki Oji paid it a visit. As they say onwards and upwards and I am sure that 2022 will be a far better year than 2021 or 2020. Happy New Year... Susan Young, Editor susan@mediaworldltd.com dramscotland.co.uk

CONTENTS

January

2022

FEATURES

8 10 17 23

2022 GONGS

Publisher Sue Young’s round of new year accolades.

22 WISHES

Brendan McGinty’s wishes for the year..

INTERVIEW

A Family Affair - Susan Young talks to Luli Avdyli and Paul Hislop of BMB

DESIGN FEATURE

Hong Wong and GaGa both Glasgow.

REGULARS

4 7 @dramscotland

/dram.scotland

NEWS

All the news from around the trade.

BRAND NEWS

The latest brand news.

SUE SAYS

Find out what Susan Young has to say. DRAM JANUARY 2022 3

CRU HOLDINGS ADDS THE WHITE HOUSE TO PORTFOLIO Cru Holdings completed the acquisition of The White House cocktail bar and bistro in Inverness just before Christmas. MD Scott Murray told DRAM, “We aren’t planning any significant changes. We are just bringing in the operational practices that we follow for the rest of our estate.” This brings the number of pubs in its portfolio to six. Says Scott, “Over the next few years we would like to bring our estate up to eight, and we are on the lookout for opportunities, not necessarily just in the Highland capital.” He also revealed that the business over the last few weeks had been “better than expected.”

TWO SCOTTISH MOWGLI’S PLANNED Food writer and chef Nisha Katona is bringing her Mowgli street food brand to 78 St Vincent Street, Glasgow this year and to Edinburgh’s Hanover Street. The chef, who opened her first Mowgli in Liverpool in 2014, now has 17 under her belt, with more planned for this year. The former barrister came up with the idea of Mowgli which reflects how Indians eat at home and on their streets. “Mowgli is not about the intimate, hushed dining experience. It is about the smash and grab zing of healthy, light, virtuosic herbs and spices.” In September it was revealed she will join the new judging panel of Great British Menu joining fellow judges Tom Kerridge, and Ed Gamble.

ELEANORE MAKES HER DEBUT Award-winning Chef Roberta Hall-McCarron and husband Shaun McCarron have opened a new restaurant and wine bar called Eleanore. The Leith-based restaurateurs originally operated The Little Chartroom out of the premises, but after the couple relocated the restaurant in September to Bonnington Road, and have now replaced it with Eleanore. The new restaurant, with 20 covers, takes its name from the boat owned by Roberta’s family and named after her mother, and focuses on relaxed counter culture with high-top dining, and small plates. Chefs Hamish McNeil and Moray Lamb (formerly of Little Chartroom on The Prom) will run the pass, whilst also incorporating their own culinary influences. The new restaurant has been designed by Studio Niro who have incorporated soft whites and hints of dark blues - will hint at the makings of a boat and the Scottish coastline whilst earthy tones from the muds of the deep sea will be reflected in the handcrafted ceramics. The space has been designed for flexible dining, from a full meal to a glass of wine. The team are pictured above.

FYFES BUY THE CLAYMORE HOTEL

Did you know? Michael Bergson is opening his third Buck’s Bar shortly in Glasgow’s South Side on the site of the former Sapori d’Italia. The move follows the continued success of his West Regent Street venue and Buck’s Bar in Trongate which opened in 2019.

DRAM JANUARY 2022

The Claymore Hotel in Pitlochry has been sold to husband and wife team Gordon and Lauren Fyfe, who take over from Graeme and Di McFarlane, who are now planning to retire. The asking price for the 14 bedroom hotel was £1.35m. The couple had been looking for a hotel in the area for the past two years. Peter Seymour, Hotel + Leisure Director at Graham + Sibbald who handled the sale, said, “The high value and market leading sale of the Claymore adds to the recent successes of other sales within Pitlochry and demonstrates the resilience of the market despite recent and ongoing challenges. We wish all the very best to the new owners Mr & Mrs Fyfe and look forward to seeing how they take the business forward in years to come.”

NEWS Johnnie Walker theme for new Killie pub Amber Taverns has opened The Standing Man in Kilmarnock. The pub, which gives a nod to Johnnie Walker who is known as the ‘Striding Man’ is located on Portland Street, on the site of a former charity shop. It’s the group’s first Ayrshire venue, and one of four Scottish pubs the group operates. For those not familiar with the heritage of the Diageo-owned brand - Johnnie Walker - it originated in Kilmarnock in East Ayrshire and was bottled in the area until Diageo pulled out in 2012. The pubs logo features a man with a top hat and tails, and a cane while Johnnie Walker is referred to as the Striding Man.

GQ is quick off the mark The Gleneagles Townhouse Hotel in St Andrews Square in Edinburgh is getting set to open this Spring with recruitment now in full flight. Ahead of its opening GQ magazine have already earmarked the hotel as one of the top ten travel destinations for 2022. The hotel will have 33 bedrooms as well as an all-day restaurant and a roof terrace. It will also be a private members club.

Wino makes its debut The Airds hotel and restaurant is sold Shaun and Jenny McKivragan have sold The Aird Hotel in Argyll to Benjamin Andrews. The couple have run the hotel since buying it for £1m in 2003, and are now retiring. Colliers and Christie + Co acted as as joint agents with Colliers associate director Robert Smithson saying: “I am thrilled that the Airds has been sold to someone who will continue the legacy of the McKivragans and continue to offer the high levels of quality and service the hotel is famous for which brings customers back to the area year after year. I wish Benjamin the best of luck with his operation of the hotel.”

Boom: Battle Bar, the axe-throwing bar which also features beer pong, is set to open in Glasgow’s St Enoch’s Centre in the Spring. It wil also offer, dry curling, marble tarble and boom ball.

Wino is a new natural organic wine bar in Partick which has been opened by father and daughter duo Olivia (Liv) and Innes Clark who also have Good in the Hood and Basta Pizza also in Partick. The business focusses on sustainability and features vegan, natural and biodynamic wines and also offers snacks. It’s located next to Gaga at 562 Dumbarton Road.

The Discovery Group expand into England Scottish operators Alan and Andrena Bowes have opened their first English pub in the shape of a speakeasy called The Exchange in Newcastle. The couple who own The Barologist, The Scottie, the Clermiston, The Terrace and The Scottish Engineer, The Ship Inn, North Berwick and Grangemouth’s Earl of Zetland pub under their Discovery Group banner, have partnered with Greene King in their latest venture. It’s a return to his roots for Alan who is from the Northeast.

DRAM JANUARY 2022 5

BRAND NEWS NOLO

WHISKY Royal Warrant for Royal Lochnagar

PALETTE®- NEW NOLO LAUNCH FROM BACARDI

Royal Lochnagar Distillery, near the Balmoral Estate, which is owned by Diageo, has been granted a Royal Warrant and is allowed to display the Royal Arms on the bottles of its Highland single malt Scotch whiskies. Ewan Andrew, director of the Lochnagar Distillery, who has been appointed as grantee for the Royal Warrant, said: “Being granted a Royal Warrant is a great privilege for everyone associated with Royal Lochnagar. The distillery has a long association with the royal family and it is a source of great pride that we have become Scotch whisky distillers by appointment to Her Majesty the Queen.”

Bacardi, is launching PALETTE®, a new non-alcoholic spirit in the UK this month. PALETTE which evolved from a collaboration between Bacardi and bartenders in Amsterdam, consists of two innovative PALETTE expressions – PALETTE Roots and PALETTE Bold. Cutting-edge technology and three different methods have been used to extract intense, all-natural flavors from botanicals that include, American oakwood, gentian root, juniper berries, nutmeg, cinnamon, and ginger to create these new NoLo spirits. Marine Rozenfeld, Innovation Development Lead for Bacardi Europe, Australia & New Zealand, says, “We’re calling time on sweet, tasteless ‘mocktails’.” Marine continues: “PALETTE is the perfect choice for creative bartenders looking to mix things up behind the bar. I can’t wait to see how they use PALETTE to flex their creative muscles with non-alcoholic cocktails in a way that’s never been possible before.” The NoLo spirits category grew by more than 30% in 2020 and global consumption of NoLo spirits is expected to grow by another 31% by 2024 (IWSR).

Eden Mill unveils Cask Strength Single Malt

o f

Eden Mill, unveiled an exclusive limited batch of Cask Strength Single Malt at the end of the year, but released just 200 bottles. Scott Ferguson, Head Distiller for Eden Mill said, “We’re proud of the evolution of our cask and spirit as it ages and develops over time and through the years since we started the distillery; this release is only our second ever cask strength whisky and it showcases the maturation character brilliantly.”

GIN HOLLYWOOD DIRECTOR BRINGS ARTINGSTALL GIN TO UK Artingstall Gin is the creation of Hollywood film director, Paul Feig , who directed The Heat, Last Christmas and the Oscarnominated Bridesmaids. It launches in the UK this month, having launched in the US in 2020, and is named after his mother. Feig, collaborated with Minhas Micro Distiller which is located in America’s Midwest. Its eleven botanicals include orris root, coriander, cassia bark and cardamom Paul Feig comments, “The UK is the gin capital of the world and with Artingstall’s Gin being a London Dry, I feel like we’ve finally come home. I can’t wait for the UK to make the most delicious martinis, G&Ts, gin and sodas and all other cocktails with my beloved award-winning Artingstall’s.”

GLENGOYNE POURS OUT TEAPOT DRAM BATCH NO. 008

The latest batch of Glengoyne’s coveted Teapot Dram - Batch No. 008 is now available. It is Glengoyne’s most popular limitededition range, and tells the story of an old distillery tradition where workers would be given three fingers of whisky, three times a day. Most distilleries would give workers a tumbler of new-make spirit, hot off the stills. But Glengoyne would always ensure the team were given tumblers filled with a young, first fill sherry cask whisky. The less seasoned members of the distillery team would, to save face, discreetly pour some of their untouched drams into a copper teapot which sat on the canteen windowsill, ready for their older colleagues to enjoy later. Honouring this tradition, the Teapot Dram has remained a deliberately bold, sherry matured limited release. Batch No. 008 is matured exclusively in first fill European and American oak sherry casks and bottled at 59% ABV. Just 3,000 bottles of Teapot Dram Batch No. 008 are available, with an RRP of £120.

DRAM JANUARY 2022

HAPPY NEW YEAR

FROM THE HOME OF

SCOTTISH BREWING

@BELHAVENBREWS Belhaven.co.uk BEST ENJOYED RESPONSIBLY

NOW YOU’RE TALKING

2022 GONGS SUSAN YOUNG HANDS OUT HER ANNUAL GONGS...

SERVICES TO THE TRADE GONG - STEPHEN MONTGOMERY This gong is not just for the time and energy that Stephen puts in when it comes to his role as spokesperson for the Scottish Hospitality Group which is huge, and which is entirely voluntary, but it is also for the effort he goes to answering questions from licensees across the country. Trade Facebook pages are full of queries and it is Stephen that, in the main, answers them. Over the last two years his advice, support and willingness to interpret the countless changes to the legislation and guidance, and his help on grants and funding has been immense. Thank you Stephen.

T OF THE RETIREMEN – PETRA YEAR GONG WETZEL her wn with a feat

e do ve knocked m that is You could ha fore of nature e th om fr ll ca ld me. a to t e when I go g Susan,” sh l. “I’m retirin she told or flo e th f Petra Wetze up of cked myself ch a good After I had pi ver been in su ne d ha T ES g over as kin ta as me that W w Matt Munro at th d an e, plac t was in a grea MD. She too, joy en to f of as place and w ts d some projec herself and fin pied. occu to keep her st we this is the la k in th t n’ I do of ar he see or are going to t! no or ed Petra... retir

DRAM JANUARY DECEMBER 2022 2022 2018

ALBUM OF THE YEAR GONG BILLY MILLIGAN

We have very talente d people in this industry. None more so than Billy Milligan - apa rt from running Finsbay Ventures, suppor ting local cha rities and a dad to two... he developed “a little passion pro ject.’ over lockdown and has just published the result: an album on spotify called Where Did we Go. Why not check it out! Watch out Billy I could be booking you for the next awards!

PLATE SPINNING GONG – FRASER MCILWRAITH Fraser McIlwraith of Dark Art Drinks certainly knows how to spin a few plates. He runs one of Scotland’s best respected drinks consultancies, helping licensees with purchasing, and brands with sponsorships. In 2021 he also launched a recruitment business with Michael Robertson and David Lockett, took on the making of Panther Milk and created a new brand Liquid Oats...oh and went back into operating his own bar and created a pop up and he has the Cocktail Collective. Whew. He so deserves this gong!

MULTI-TALE N GONG - JOS TED H BARR The very

talented Josh Barr turned his hand to creating a ne w beer this year with th e help of the Hidden Lane Brewery and also complet ed a mural for Dunns (s ee right). An other busy bee!

2022 DRAM

ENGAGED GONG – ANN SMITH Congratulations to Ann Smith, who looks after Key Accounts Manager for Kopparberg - and a well kent face in the trade. She announced her engagement to Mark Walker on Christmas Day. Lovely news.

P GONG – U G IN P P E T CHARITY S KLEY d that STEVE BUC se people an on touch to prai

up people get in hen you wish th King of W I love it when ms di ea Ju n dr he es w ak year arity that m happened last t in touch. a Star - the ch go n re ild ch r sick d come true fo w for an awar ed Manorvie e ev St of She nominat n tio e special men ally but also mad white). He re e th in ht ig (r ar ye Buckley st la got this gong should have reed to take b 2020 he ag Fe in e e, in an becaus tic no s ly 48 hour part, with on n er Finland Trek in North Arctic Wish ld was forced fie w Bo ue at , after a colleag s. Judith says es cause of illn to pull out be ant.” “he was brilli

FLYING THE FLAG FOR HOSPITALITY GONG This is the gong for everyone that opened a new venue in 2021 from Buzzworks, to Bread Meats Bread, C&C Restaurant Group, Six by Nico, and very many more including The Albyn in Aberdeen, Bon Vivant Group... It takes a certain amount of bravery and confidence - and all of them have that in spades. I take my hat off to each and every one.

LAUNCH OF THE YEAR JOHNNIE WALKER PRINCES ST

lker Diageo’s Johnnie Wa oor 8-fl the , eet Princes Str ering visitor experience cov te with 71,500 sq ft, comple 20 18 led cal a rooftop bar of the ws vie us ulo fab h wit opened castle was officially st by Prince Charles on1 see the to got o als He er. Octob ademy - the space Ac Life for g new Learning and hospitality trainin der ten dedicated to the bar foundation.

THE YEAR F O E IS R P SUR IE THE PUP when T R O P G N yone GO rprised ever

am su ss Steve Grah this year. Manor view bo Portie earlier d lle ca y pp of order. pu a ve lo up s hi ed r he pick well known fo is he has got the e he nc w si Especially the window no t ou ne energy go ve orable, high That may ha is the most ad definitely is he g e do us er ca at Portie be Portugese W is rtie on Th Po . g et in an ep pup on the pl d Steve is ke an es to s hi e on keeping Stev the lead!

DRAM DRAM DECEMBER JANUARY 2018 2022 9

22 wishes

This is definitely a New Year for looking forward rather than looking back. Despite a diary emptier than last year’s resolutions I’m optimistic. So, with hope in my heart, here are my 22 wishes for 2022.

BY BRENDAN MCGINTY And we’ll start with the obvious: 1. That by the end of the year the negative impact of Covid will have diminished to the point of irrelevance. I’m done making predictions about this subject. I don’t even like talking about it any more. But please. No more new normal. I want 2022 to bear a bit more of a resemblance to the old normal. 2. And on that note let this be the year when someone shows some vision in revitalising our city and town centres. The time for tinkering is over. This job needs boldness, innovation and guts: radical solutions needed now. 3. A taxi that turns up when it says it’s going to. 4. No end of Good Things for all the young staff who have had to start their working lives in the hospitality sector masked. Remember it’s easy to show your appreciation for the long shifts they’ve done with their ability to breathe normally over the last two years. By tipping well. 5. More Bearface lager and Caesar Augustus on draught. I couldn’t name you the breweries responsible for these two beauties (I’m a keen customer, not an expert). Friends tell me they are both Scottish though and I can’t remember the last time I was so enthusiastic about two homegrown products emerging in such close proximity. Robertson and Tierney maybe? Screamadelica and Bandwagonesque? Must be something in the water. On tap. Everywhere. Please. 6. If the pandemic does diminish then an end to the special measures required in licensed premises. The minute I see my last Perspex screen can’t come too quickly. I hope none of it lingers past its sell by date.

in bonnets handing out daffodils to all comers? That. Only it’ll need to be in 2022 rather than the 2020 of Dr T’s infamous prediction. 11. An end to all supply chain and staffing problems in the trade. We can but dream. 12 That the industry finds consensus where possible and finds a way to speak clearly and effectively with one voice. And I don’t just mean on the obvious. The power of the collective should not be underestimated. 13. A golden summer. In every sense. Birds singing. Cocktails stirring. Our tourist trade flying. Sun shining. 14. And the return of the proper Edinburgh Festival and Fringe. Throngs of incoming traffic, late nights and an atmosphere renowned the world over. 15. Eating out trending up higher than Just Eat. Not that I have anything against ordering a delivery. Quite the opposite. But eating in restaurants is always worth the effort and I want to see the balance tipped back in their favour. 16. Reasonably-priced pints. There’s something about paying six quid for a pint which makes me wince. And I’m generally more thirsty than thrifty. If truth be told I’m sometimes too trollied to notice when I am being charged the best part of a tenner but when I do it feels indecent. 17. An invite to one of these super-cool, super-secret speakeasies or underground bars which seem to be popping up everywhere. With a codeword and everything. Maybe even a safe word for when it’s time for me to tap out. Would be the first time that’s ever happened in a Glasgow basement, but I’m here for it.

7. Outdoor areas that don’t smell of cigarette smoke. And I say that as someone who just can’t quite kick the habit (I’m a six a month type smoker). But maybe the time has come for a complete smoking ban in some venues inside and out. Never thought I’d have said that 20 years ago…

18. Later trains. And more late-night public transport generally. I don’t know what it takes to make this happen but let’s do it without delay.

8 More non-booking venues. I won’t name names but I like having places available on the night even if it involves a bit of a queue. Obviously this doesn’t work for everyone but I increasingly see these venues as a safety valve for the disorganised (me).

20. Uninterrupted music festivals packed with young fans having the time of their lives. God knows they deserve it.

9 The return of romance. I’m interested in the resurgence of venuebased speed dating. Not personally, I should add. But I reckon there’s a fatigue among the 20 and 30 somethings around app based dating and that venues should have one eye on people hooking up in pubs more than they used to. 10 You know that Easter that Ayrshire hotelier Donald Trump said was coming? The end of Covid, people singing in church and women 10

DRAM JANUARY 2022

19. The continued resurgence of the neighbourhood.

21. On a personal level I want to sample some Highland hospitality this year. I made it to Inverness in 2021. Fantastic but all too brief. I want to explore some of the exciting things happening in the north in greater detail.

22.

A vibrant season of Christmas parties. My last column was written amid fierce speculation around the possibility of a festive lockdown. What happened was, for many, even worse. n

HONOURING THE BARD AS BURNS NIGHT APPROACHES ITS TIME ONCE AGAIN TO HONOUR SCOTLAND’S NATIONAL BARD. NICOLA YOUNG LOOKS AT HIS PUB CONNECTIONS There are many things spoken of when it comes to Burns and his love for women, but this year, I also read many of his poems that would firmly place Burns in the camp of a firm believer in equality. I like to think that this was because he had met so many wonderful landladies in the pubs across our country. In Tam O’Shanter for example “The landlady and Tam grew gracious, Wi’ secret favours, sweet, and precious:, The souter tauld his queerest stories; The landlord’s laugh was ready chorus:” I love the way he so easily mixes Landlady with Landlord - oneand-the-same. The other thing I learned about Burns this year was that he

used a diamond tipped stylus to write on windows - many of them belonging to pubs and Inns. Remember, this was illegal and he often wrote controversial verses on these windows that challenged the views of the day. I like to think that, in taking these risks, he wanted his words to be read and remembered. And where better, than in a place of intellect, lively discussion and open minds (and a great back-bar). A great example of this is The Globe Inn in Dumfries, forever associated with Robert Burns. Burns had moved to Dumfries in 1787 from Ayrshire, first of all to farm, then later as an Excise Officer. It was during this period that he frequented The Globe Inn, often staying overnight.

Three window panes featuring Burns poems were found in the Globe Inn. The verses, found in one of the upstairs lodging rooms, are here.

The verse Burns wrote at The Black Bull Inn was called ‘The Epigram to a Scrimpit Nature’. It reads: “Ask why God made the Gem so small, and why so huge the Granite? “Because God meant mankind to set the higher value on it.”

I Murder hate by field and flood, Tho’ glory’s name may screen us; In wars at home I’ll spend my blood, Life-giving wars of Venus: The deities that I adore Are social Peace and Plenty; I’m better pleased to make one more, Than be the death of twenty. I would not die like Socrates, For all the fuss of Plato; Nor would I with Leonidas, Nor yet would I with Cato: The Zealots of the Church, or State, Shall ne’er my mortal foes be, But let me have bold Zimri’s fate, Within the arms of Cosbi! My bottle is a holy pool, That heals the wounds o’ care an’ dool; And pleasure is a wanton trout, An ye drink it, ye’ll find him out. In politics if thou would’st mix, And mean thy fortunes be; Bear this in mind, be deaf and blind, Let great folks hear and see. The Black Bull Inn, in Moffat, Dumfries and Galloway, is one of the country’s oldest inns and pubs, having been established in 1568, as well as one of Burns’ favourite haunts.

He didn’t restrict his window writing to the establishments of Dumfries. Falkirk has two Inns engraved on the same trip in 1787. The original Carron Inn in Falkirk had a visit from Robert Burns in 1787 when he came to tour the ironworks while on his grand tour of Scotland (when he collected ideas for songs and poems). Whether by design or accident, he arrived on a Sunday and would not have been allowed to tour the ironworks on the Sabbath so he retired to the Carron Inn for the night. With drink flowing, he used his diamond tipped stylus to write yet another poem on the window of the Inn. “We cam na here to view your works, In hopes to be mair wise, But only, last we gang to Hell, It may be be nae surprise; But when we tirl’d at your door, Your porter dought na bear us; Sae may, should we to Hell’s yetts come, Your billie Satan sair us. The Soo Hoose/Carronbridge Inn is now just along the road from the original Inn. On his first night in Falkirk on 23rd August he stayed at the Cross Key’s where he inscribed this poem on the window. ‘Sound be his sleep and blythe his morn, That never did a lassie wrang; Who poverty ne’er held in scorn, For misery ever tholed a pang DRAM JANUARY 2022 11

DRAM JANUARY 2019

f Just some o ns the pubs Bur . frequented..

Burns went to Edinburgh to arrange for a tion of his po new ediems and enjo yed the supp Caledonian H or t of the unt who sp on sored the Ed Edition but it inburgh was the Croc hallan Fencib Burns probab les where ly felt most at ease. Th club had mem is literary bers who ca rried assum and met in th ed names e Anchor Clos e pub just of Street. f the High

William Smellie, the editor of the first edition of the Encyclopædia Britannica, was the founder of the club and it was he who introduced Burns. In his book of popular songs that he composed for the club called The Merry Muses of Caledonia. Burns writes of Smellie, And, though his caustic wit was biting rude, His heart was warm, benevolent, and good.”

In Glasgow, as well as the Black Bull in Trongate, he went to the Saracen Head on more than one occasion between 1788 and 1891 where he is believed to have enjoyed a Tennent’s Ale or two. But it was in the Black Bull, and under its roof that Robert Burns made his headquarters in 1787 and 1788, that he wrote Clarinda. Unlike the Black Bull, that no longer survives today, you can still visit the Saracens Head and it is thought to be the only remaining pub in Glasgow that Burns visited.

urns Robert B is spelled h originally ” s e n r u name “B

In Edinburgh, Burns lived in the Grassmarket in 1786. When he arrived in Edinburgh the Kilmarnock Edition had already changed his life and the capital city was full of cultural nationalism. Burns frequented the pubs and taverns in the Old Town including the Beehive Inn and the The Sheep Heid Inn. A literary tour takes in a couple of other pubs that Burns may have frequented along with his writer friends, including the Jolly Judge and the Ensign Ewart.

n as now d a k t s a e gh b s also h an u o h n t ur Al se m et, B an exci xes o p a s a ing t job a day n ensur lcohol. e a – oft paid on e wer

Y E ON WHISK BURNS’ TAK ! John Barleycorn “Inspiring bold nst make us scorn! thou ca What dangers fear nae evil; nn Wi’ tipe y, we ce the devil!” ll we’ fa Wi’ usquebae,

In researching the ingredients Burns used to make his inks, scientists at Glasgow University discovered that beer was a key component.

In Dumfries Burns also drank in the Old Bridge Inn which is now the museum. And finally to Ayrshire. The place with which Burns is most associated. The village of Tarbolton in Ayrshire, where the Burns family lived from 1777, is home to a small inn where the young Burns and six of his friends created a debating society named the Bachelor’s Club. They met in the upstairs room of the pub each month. Although no longer an Inn you can still visit it today.

TOOLKIT THE GRAPHIC LANGUAGE AND ELEMENTS FOR 2019

DRAM JANUARY 2022 13

SCOTTISH BRANDS MA BY SUSAN YOUNG

IT’S TIME TO CELEBRATE ALL THINGS SCOTTISH AND WHAT BETTER WAY TO START THE YEAR BY LOOKING AT SOME OF THE SCOTTISH BRANDS MAKING AN IMPRESSION

anuary very often is the month that people decide to forgo alcohol. Personally its not something that I have ever participated in, but according to research one in three people regularly order a non-alcoholic drink and Scotland certainly has a few to offer. Talonmore Drinks, is a Scottish, family-owned, nonalcoholic drinks company based in Edinburgh. Talonmore was a featured winner of the 2021 Venture competition being awarded the prize based on product innovation, place in market and entrepreneurship. The brand, say the founders, was created to provide the perfect alcohol-free drink of choice that can be enjoyed without compromising health, control and taste and has been created to replicate the experience of drinking a dark spirit. Talonmore is 0% ABV and brewed with Scottish water. The key superfoods; ginger, prickly pear, hawthorn berry and Assam tea have recognised health benefits in their own right, and when combined together offer a full bodied, fiery taste that replicates the pleasant burn of alcohol. Feragaia, from Fife, Scotland’s first distilled alcohol-free spirit, uses land and sea botanicals. handpicked by local foragers and its founders. It is a handcrafted, small batch, alcohol-free spirit distilled from 14 land and sea botanicals in a pot still. Feragaia say the creators “is made for the adventurous, for new journeys and a new era of drinking.” On the beer front one to look out for is Edinburgh-based alcohol-free beer brand, Days. Days Brewing brews the alcohol-free IPA and Lager. During January the brand also donated cash from sales online to organisations promoting positive mental health. Not alcohol-free but another beer worth raising your glass to is Cold Town Beer. It’s Lager picked up the award for Best Pilsner at the Scottish Beer Awards. It’s now available to the trade. Next on our radar is Rum. Not a spirit normally associated with Scotland, however for a few years now, it has been touted as the next category to make its mark. Could 2022 be the year? Drinks geeks will draw the distinction between distilled and bottled in Scotland, however, generally speaking your customers are more interested in the taste and the story behind it and from the trade point of view, you need to know the brand is promoting itself otherwise how will customers know to ask for it? I like Scottish alchemists, Buck & Birch’s, take. It has created a “wild sipping rum” called , Rum & Cake. This dark rum is infused with Buck & Birch Hogseed Parkin, then cold-filtered, laced with molasses and Scottish spice. And what is hogseed we hear you say? A lesser known spice

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that grows abundantly in Scotland and enlivens this rum with the heady scent of orange peel and warming spice on the palate. Creative Director and co-founder, Tom Chisholm on the creation of this new taste sensation: “Rum in cake works a treat, but cake in rum – even better! No tricks or fancy science. We don’t rely on over complicated techniques or any other chemical wizardry to capture this unforgettable flavour. Instead, we rely on good old-fashioned methods of infusion and patience. Newly baked parkin is added to rum and left to macerate, slowly imparting all of those beautiful flavours into the liquid. The finished spirit is then cold filtered for clarity whilst the all-important flavonoids are kept intact.” I don’t know about you but it makes me want to try it. It has an ABV of 39.6% and an RRP of £32.99. Last year the Sea Shanty songs that caught everyone’s attention were very catchy, and Nathan Evans Wellerman shanty has now had more than 80 million views on you tube and the Tik Tok version – 10 million views! I think the launch last year of Sea Shanty Rum, from Aberdeen-based Ardent Spirits, was rather timely! The independent bottler launched Sea Shanty as its first in a series of limited edition batches. The rum is infused and finished with naturally balanced botanicals, and like the tales and the shanties’ it celebrates, Sea Shanty Rum has a lovely freshness to it with a touch of warmth on the finish. The rum is smooth, easy to drink, and can be enjoyed simply over ice or mixed in a cocktail. The Scottish rum recipe is based on the Sea Shanty ‘wellerman’ song which talks about ‘sugar and tea and rum’. This Sea Shanty rum is priced at £28.50. Where do you start with Gin? How can brands differentiate themselves? The good news is that consumers still have a massive appetite for them and for trying new variants. The bad news for licensees is what do you put on the back bar? After all, there is just not the space for every one of them. Here we have selected just a few...but would welcome your feedback. What gins do you think will make a splash this year? I do think it is always wise to have a local gin … whether your pub is in a city, in the Highlands or on an Island there will be gins local to you and visitors to your pub, if they enjoy gin, will often, as you know ask what is local to your establishment. Brands that made an impression last year include Glaswegin – its bottle is always a talking point. The brand advertised over Christmas which will help raise its

AKING AN IMPRESSION profile further afield. Distilled in an artisan still in the heart of Glasgow, this small batch gin features eight gin botanicals, and it is award winning. It was recently crowned Scotland’s Best London Dry Gin in the World Gin Awards 2021. They also produced their first-ever flavoured gin product - Glaswegin Raspberry and Rhubarb expression. I wonder what they will come up with this year. The company behind the brand, Courageous Spirits, has also just launched its debut whisky - small batch King’s Inch single malt whisky was one of the final legacy projects by top Scotch industry legend, Dr. Jim Swan. Named after the old imperial measurement of an inch, and a forgotten island in the Clyde, King’s Inch is Glaswegian through and through, with the spirit described as full of style and character. It has been painstakingly produced in small batches to create a smooth, fruity and characterful spirit. Distilled with west coast barley and Scottish water from Loch Katrine by Jack Mayo in Glasgow, the spirit is then aged in Bourbon and Oloroso Sherry casks. This modern whisky aims to disrupt the category perhaps the same way Glaswegin did with gin. Isle of Harris Gin too has a great bottle and is also award-winning. In fact the bottle has been such a success the distiller is now selling glasses which complement it. They look great too. Edinburgh Gin certainly has been one of the most consistent, it was in right at the beginning of the Scottish gin revolution, and has not skimped on marketing – and innovation. Owned by Ian Macleod the brand continues to evolve. It has extended its relationship with Musselburgh Racecourse with a three year extension to a six-figure sponsorship deal. Sustainability is also gaining momentum with consumers paying attention to brands credentials – one of which flying the flag is Dunnet Bay’s Rock Rose Gin. Dunnet Bay was the first company in the sector to offer spirits in eco-friendly, fully recyclable pouches which are used to refill its ceramic bottles. From ploughing used botanicals back into the land, to sustainably foraging for or growing its own plants where possible, to using solar panels and carefully managing water and supporting a range of charities, this company is blazing a trail. Just one of the reasons it made the Cool Brands roster for 2021/22. While Boe Gin surely has some of the most colourful gins on offer and now they have added a vodka to the portfolio - BOË Azzurra Vodka which has been blended with tropical flavours of watermelon and kiwi. One company which has just come to the fore is The Artisanal Spirits Company which has launched three core-age statement blended malt whiskies, as well as a 100% pot still Jamaican rum and a citrus-led gin. Artisanal, owners of the Scotch Malt Whisky Society

(SMWS), has debuted the range under the brand name JG Thomson & Co. The name ‘JG Thomson’ was inspired by an 18th-century wine and spirits merchant that operated in the same building in Leith, Edinburgh, that now houses The Artisanal Spirits Company’s head office. “Back in the 1700s, trade ships were arriving in Leith and bringing with them new and exciting goods,” explained David Ridley, managing director at The Artisanal Spirits Company. “Being nearby, the savvy Thomson family became renowned for selecting some of these new spirits being brought in and introducing them to their discerning customers in Edinburgh, and to the wider world. “Inspired by that creative and adventurous spirit, we’ve revived the JG Thomson & Co brand.” Talking of whisky I could write for Scotland on the brands that are making their mark – that is for another issue, however on the blended front I love what Black Bottle is doing. (I do have a soft spot for the brand!) Owners Distell have launched the Black Bottle’s Alchemy Series with a Double Cask and an Island Smoke. To launch the new blends they liaised with a scientist to create the world’s first taste altering musical playlist. Produced in a collaboration between leading Experimental Psychologist Oxford Professor, Charles Spence and Black Bottle’s master distiller, Brendan McCarron, the tracks are specifically created to alter and heighten sensory perceptions when drinking whisky. Now whisky fans around the world can experience the phenomenon themselves at home, by listening to the sonic tastings playlist on Spotify and downloading a how-to guide on the Black Bottle website. Craig Black, Global Brand Manager for Black Bottle, said: “Black Bottle has a long heritage of experimentation through our expressions and partnerships. It has been fascinating working with Professor Spence on the impact that sound have on our tastebuds. The sonic seasoning playlist will give whisky drinkers a truly personal experience, whilst also showcasing the layers of complex flavours within the spirit.” I can’t wait to see how they follow that! I couldn’t sign off without mentioning Panther M*lk, created by the owner Scot Paul Crawford, and Made by Dark Art Drinks on behalf of Beastly Brews. It came into its own in 2021 - the non-dairy, dairy taste product also expanded its range to include Panther M*lk ready to drink cocktails. Made with plant-based ingredients and launched with ‘Original’ and ‘Strawberry’ flavours. Again I think it will be one to watch in 2022. I hope I have whetted your appetite to get discovering what the brands are doing this year to help you sell their products across the bar – if there are one or two that have impressed you ...let me know. DRAM JANUARY 2022 15

BMB: A FAMILY AFFAIR

Photos

by:

Carlo Paloni

THE BREAD MEATS BREAD GROUP IS GOING FROM STRENGTH TO STRENGTH – AND HAS JUST OPENED ITS LATEST RESTAURANT IN EDINBURGH. IT’S THIRD IN EDINBURGH. SUSAN YOUNG CAUGHT UP WITH PAUL HISLOP, TO FIND OUT MORE. ABOVE L-R LUAN, YLLI, LIRIE, BEKI, TIKI, LULJA, LULI.

amily-owned business Bread Meets Bread (BMB) was founded in 2012 when Lulzim Avdyli better know as Luli, and his brother Luan and brother-in-law Ylli Dushi opened their first burger restaurant on St Vincent Street in Glasgow. Today the group extends to seven BMB units, and one Mediterranean restaurant, Babs. Luli and I had arranged to catch up in Glasgow just prior to Christmas but in the interim he had to isolate to be with his pregnant wife, who duly gave birth to a baby daughter. So instead, I caught up with his brother-in-law, Paul Hislop, who is an old friend of the DRAM. Paul, who started out in The Garage, and moved on to Boho, Sugarcube and then St Jude’s, joined the business 18 months ago and is married to Luli’s younger sister Lulja. But Luli and I also managed to catch up over the phone. Says Paul, “Before I joined the business I could see how well it worked particularly because everyone involved comes from a hospitality background.” Luli told me, “I had known Paul for ten years before he joined. We had of ten chatted, now he is very much part of BMB. We are all passionate about the business and we all work hard.” Luli and Luan worked across the board for G1, while Ylli worked in London in various restaurants. Paul met his wife when she worked in Boho and she in fact started working for her brother before Paul did. Lirie and Beki, Lulja’s sisters.

also work in the business. Says Paul, “It’s definitely a benefit being a family business. We wouldn’t ever ask a member of our team to do something we haven’t done – and we have all worked just about every role from kitchen porter to chef!” Luli adds, “We take a personal interest in all our staff we know their names and we are colleagues with them all. They are all part of the BMB family.” When BMB opened in 2012 it had 15 staff, today there are 150, and the restaurant was a breathe of fresh air. It was small, but from the get go, it went down the fresh route – from its beef to its bread and it used local suppliers to ensure the quality of food on offer. Its beef comes from Rodgers the Butchers and its bread still comes daily from Artisan Bakers. Paul explains, “Every thing is fresh but that has been challenging as we have expanded.” Luli says, “We only use our freezers for ice-cream. Paul is right it is challenging. However over the years we have honed our business skills and we don’t have too much wastage. Our chefs come in early and do all the prep and our staff know we use all fresh food. We don’t shout perhaps as much as we should about the freshness instead we let our guests do the talking.” Certainly BMB’s reputation for a fine burger has led to international acclaim – Bar Seven which reviews the worlds best burgers rated BMB burgers within the Top 30 in the DRAM JANUARY 2022 17

Scotland's specialist one stop shop wholesaler for food and drinks Proud Supplier to Bread Meats Bread TEL: 01698 727 777 www.dunnsfoodanddrinks.co.uk 18

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World and the Top 20 in Europe. The success of the business is down to hard work and a great product but the family also show business acumen, none more so than during the pandemic which saw them move from their original premises to premises still on St Vincent Street. Says Luli, “It was emotional leaving our original premises and it felt sentimental – that’s when we took the picture. It was our first unit and it was our baby. Every thing we have now started from there. We have grown organically and slowly. We wouldn’t have done any thing any different. Even during the pandemic when it was difficult we were positive there was light at the end of the tunnel. In fact if it hadn’t been for the pandemic I am sure we would not have been able to get the premises we did because we would have been competing with much bigger chains. Af ter we opening there we were surrounded by other bigger chains, it was like being surrounded by sharks, but it was their presence that helped us grow as more people came to the street and that made us busier. We were the first restaurant here and look at the restaurants that are here now.” He continued, “I have to pinch myself to believe that here we are right across from All Bar One, in one of the best locations in Glasgow city centre. Prior to the pandemic landlords wanted big names and covenants, and they didn’t want to listen to us, we weren’t big enough or a name. “But landlords are wiser now. They want businesses that are a bit quirky and offer something different especially in shopping centres. Recently we nearly closed a deal at St James Court in Edinburgh but we chose North Bridge

instead. “When we told people we were opening at Glasgow Fort a lot of people were surprised that we were going into a shopping centre. But it has been a game changer for us. It has been really good.” BMB have also opened a large unit at Fort Kinnaird Shopping Centre near Portobello in April. Luli admits, “I had never heard of it before it was suggested to us. So we went to see it and right away we were sold. It is massive.” It seems a brave move taking BMB into a shopping centre from a city centre. But Paul tells me it was a move which really paid off. In fact it was the success of the Glasgow Fort which led them to open at Fort Kinnaird. Says Paul, “They definitely have a different mix of clientele, and the timing is different. For instance, diners all come at the same time for lunch and dinner and there are more families and kids. It’s a slighty different operation. We opened at Fort Kinnaird the day the restrictions were lif ted with a brand new team. We definitely put ourselves to the test but it is doing very well for us. The main difference between the shopping centre restaurants and our city centre restaurants is that we don’t do the same alcohol sales there – it is a slightly different experience.” The group then turned their attention to North Bridge with the new BMB in the former Prezzo restaurant which is immediately across from The Scotsman Hotel. Paul explains, “The opportunity presented itself. It is so close to the Royal Mile, has great views on to The Balmoral, and even with restrictions, the footfall and the tourism opportunity that presented itself meant we couldn’t turn it down.” The latest BMB was transformed by designers, Arka, and shopfitters, Proconcept. Says Paul, “Arka is a partnership

between Artan Sherifi and Karen Hamilton and his brother, Amer, who owns Pro Concept. They like Luli and the family are also Kosovan and are good friends. He continues, “Arka is very good at presenting mood boards and taking influences from other countries and projects. It wasn’t a huge transformation, in that nothing was changed structurally, instead we stripped the restaurant back to the bone and redecorated, put in new upholstery and did the bar up and we also took out the big pizza oven and reconfigured the kitchen. “As the business has expanded each unit has evolved slighty. We have some set branding –but also don’t want our restaurants to look like a chain. Each unit has its own individual style. They look different, but all of them have the same consistency when it comes to the food we offer. For instance, they each offer our Wolf Burger – it is exactly the same dish, but in a slightly different setting. We have evolved the original BMB style which was quite rustic and barn-like. It was right at that time. Now we have created a more premium looking restaurant which offers fast casual dining in a nice environment which is more in line with what you would see in a steak restaurant.” The new BMB features on trend pastel colours, some neon features, and quite a few Instagrammable features. There is also the added attraction of a large feature window that looks out over North Bridge The large BNB signage, which now appears in every venue, makes a statement, while the bar also features a contemporary bar called Cocktails and Dreams, in fact every BMB has this tagline around the pass area. The bar also features of the moment funky hummingbird wallpaper behind the bar. DRAM JANUARY 2022 19

The bar is very prominent in this unit. Says Paul, “Alcohol sales have been very encouraging at North Bridge. My background is more wet-led sales, so I have put together a cocktail list, and we have more beer and wine on offer too. Previously, we weren’t able to offer such a wide range, partly because we didn’t have the capacity. Now, in our larger units, we can allow people to sit a bit longer, and once they have finished dining, they can enjoy an Espresso Martini. We have also started buying from Alexander wines. There was nothing wrong with the wines we had, but we found that people’s habits were changing, and we wanted to offer a more premium wine for people to enjoy with their food. We have also entered a partnership with Pernod Ricard, we did that last year. Now the majority of our cocktails use their brands and people are happy to pay a premium for a good drink. It shows how far we have come – the original venue didn’t even offer coffee, now we very much offer every thing. “Over the last 18 months people have still been able to dine out, even if they have not been able to go to theatres or concerts. That’s why we opened up our variety of drinks – we have tried to diversif y and make the experience more enjoyable and lengthen the experience and that has worked well.” The group is also going down the sustainability route. They try not to use paper and send information online. Keep their orders to a minimum and use compostable items when they can. They also have a good vegan offering. Says Paul, “Our vegan sales in general are really good and in Edinburgh they are even better. We were able to put in a big kitchen at Fort Kinnaird which allowed us to put in dedicated machinery, something we couldn’t do in our original venues, and this allows us to offer a wider variety of vegan foods.” What has also worked well is the fact that now that the group have three venues in Edinburgh they have promoted Greg Munro, who has been with the group seven years, to Area 20

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Manager. Says Paul, “Having someone like Greg, who has been with us for a long time, oversee the day-to-day operation of the Edinburgh venues, has been a huge help.” However, all the management team are very much involved. Paul explains, “We all meet on a Monday – reflection day. We reflect on how the units have performed, and we all have our own roles – but it is very much a team effort. Luli and Luan generally oversee every thing and I tend to take care of front of house, while Ylli looks af ter the kitchen and food part of the operation – he works with the chefs developing new items for the menus.” Luli adds, “Myself and Luan are involved in the day to day operation but we try not to micro-manage. There is not one day that one of us is not in our units – every single day one of us is there.” Paul continues, “Af ter our Monday meeting we will go back to the GM’s to discuss numbers and the day-to-day operations, and at the end of the week we will will meet for a coffee and discuss what has changed. We are all very much hands on. We are all pulling in the same direction not just as owners and operators but our staff too have stood by us. We do need to be thankful for the staff that have helped us through the past two years.” I asked him how they had managed to keep the business on track during the pandemic. He tells me, “During the strictest point of lockdown we changed our operation to focus on takeaway – every unit stayed open completely and didn’t close even for one day. We did click and collect, and did an exclusive deal with Uber Eats. We even employed our own drivers to facilitate delivering to a larger area which included Glasgow’s Southside. We saw good demand there. Since coming out of the worst of restrictions we have stopped the delivery, but we still offer click and collect and Uber Eats. But what it did show was that there is demand for our offering on the Southside.

Proud to supply Bread Meats Bread Congratulations to all of the team.

Rodgers Butchers Wholesale Ltd Clydebank Business Park, 11 South Ave, Unit 7-8, Simpson Court, Clydebank, G81 2NR

Says Luli, “In Glasgow, at the moment, we are missing the South of the city – we have the North, West and East covered but we need to be in the Southside. I live there now and we need to complete that circle.” It’s not just the potential in Glasgow that BMB have in their sights. There are plans to go further afield too. Luli explains, “There are still cities in Scotland –like Livingstone and St Andrews that we would like to be. And perhaps we would go gradually down South. We are also interested in Silverburn but the rents there are expensive. We know where we need to be with our numbers and we don’t get carried away. Some people say they like to learn from their mistakes I would prefer to learn from other people’s mistakes. Good ideas also need to make good business sense.” Talking of good ideas BMB has something new up their sleeve. Luli wouldn’t be drawn to far, but he did tell me that it was a new concept and that the lease had been signed and it would open in May or June. Paul and Luli both agree that the real strength of BMB lies in its family ties and their passion for the business. Says Paul, “We do like to focus on the positives and concentrate on what we can do and what we can control. We know we can make things work if we pull together. I think we have done well to be able to stay open and grow and that is down to being versatile and the hard work we all put in.” While Luli concludes, “Our plan is definitely to keep on growing and developing. A lot of people have only just been able to survive but we have been lucky. There were deals to be done and opportunities and we took them.” Bread Meats Bread is certainly a great positive story and they have proved that family. hard work, passion and a great product are a recipe for success. n

Rodgers Butchers 315 Byres Road, Glasgow, G12 8UQ

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

Proudly supplying our coffee to Bread Meats Bread on Edinburgh North Street. Our other retail brands include:

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Shopfitters serving the Scottish leisure industry

Wishing the Chung family all the best with their new Ho Wong 500 Crow Road, Jordanhill, Glasgow G11 7DW www.severinodesign.com

Marlborough Granite Glasgow is one of the most recognisable names in the Marble and Granite industry and over the past twenty years we have endeavoured to provide our clients with a service and commitment which we believe is the cornerstone of our success

Marlborough Granite Ltd

The latest CNC and Water Jet technology, combined with traditional, hand masonry skills ensure a perfect finish on all our products. Our materials are sourced worlwide through a network of trusted distributors and slab processors. We currently import quartz from Spain, Israel, Italy and the U.S.. Marble from Spain and italy and our Granites are sourced as far afield as Brazil, India and South Africa.

Proud of our involvement with the new HO WONG. Wishing the Chung Family every success. 30 Wellbeck Road Darnley Industrial Estate Glasgow G53 7SD Tel: 0141 881 8200 Email: sales@marlboroughgranite.com www.marlboroughgranite.com

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HO WONG

56 WATERLOO STREET, GLASGOW G2 6HQ

DESIGN FOCUS

lasgow’s famous Ho Wong is back in business in a newbuild restaurant on the corner of Waterloo and West Campbell Street, only a stones-throw from the original Ho Wong in York Street which closed in June 2019. Brothers Tony and Michael Chung and business partner Jim Ridley have re-opened in a modern-build which has a larger footprint than the old Ho Wong, and the new restaurant is both contemporary and elegant with a very definite oriental feel. The new restaurant has been designed by Geraldine Crossan who, in a previous role, also worked on the refurbishment of the original Ho Wong more than a decade ago. The new restaurant sits in the corner of a modern office block and the exterior is both striking and discreet. The name of the restaurant is visible on beautifully etched glass windows which depict various oriental scenes … the only sign that there is life inside is a hint of light from lamps within which shine through. The vestibule of the restaurant takes you into a lengthy, exquisite bar area. This leads into the restaurant which also boasts a long, elegant serving bar. The colour palettes is primarily teal, which not only appears on the walls but on the ceilings too. The fixed seating in the large bar area is either upholstered with gold silk-like fabrics or has

BY SUSAN YOUNG a floral chinoiserie -like appearance. Small, white, round and square tables, with a gold band on gold pedestals, add to the sense of luxury in the reception bar. This area also features contemporary Chinese artwork, which is colourful and striking, as well as various familiar ornamental Chinese items including small bonsai trees, Chinese lions and vases which have been tastefully curated. Severino Projects were chosen to work on the new Ho wong. Angus Alston, Director at Severino Projects, said he was pleased and honoured when he was approached by Tony and Jim to be the Principal Shopfitter on the new Ho Wong project. He told DRAM. “Severino Projects worked very closely with Interior Designer Geraldine Crossan, developing her concept sketches into working details, then to manufacture and install. While the project was not without its challenges, everyone worked extremely well together to ensure completion on time and to highest standards.” The main restaurant area pays a nod to the former Ho Wong with the designers making great use of booths, which were coveted in York Street. The back wall is lined with them - all upholstered in vibrant teal. There are also subtle scenes of China set into the walls. Bright pops of colour are introduced via striking lamps, while huge Chinese locks are used as DRAM JANUARY 2022 23

DESIGN FOCUS artwork. Angus explains that the feature Chinese locks were a typical example of the team working well together. The locks were made in the Severino workshop, then hand-painted by Artist Ranald McColl to achieve the aged brass effect. Designer Geraldine Crossan comments, “As the designer of the previous Ho Wong, Tony and Jim had great faith in my ability to visualise what the new Ho Wong required to take the restaurant into its next era. This aspirational new vision had to reflect the great expectations of their loyal clientele who were so keen to see the Ho Wong open once again. As I developed the concept my design solution evolved. The restaurant and private dining room were set either side from the focal bar area by bold open screens. The restaurant was planned providing the clientele’s ever popular circular booths. I then created a palette of glowing jewel colours, patterns and textures set against a bold jade coloured background creating a warm luxurious ambience inspired by oriental and retro themes. Lastly, the interior was complemented by a selection of carefully curated groupings of wall art, murals and chinoiserie.” 24

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Delighted to have worked Delighted to have worked on the Ho Wong project. on the Ho Wong project. Wishing the Chung family Wishing the Chung family every success. every success.

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JOHN VALLANCE The Seafood Experts Proud to supply GAGA. We wish them every success.

John Vallance, The Seafood Experts, Units D11-14, Glasgow Fish Market, 130 Blochairn Road, Glasgow, G21 2DU Telephone: 0141 552 2825 info@johnvallance.com

Supplying top quality meat to the public and catering industry for over 50 years.

Proud suppliers to GAGA. Good luck with your new venture. Unit 8 Mossedge Ind Est. Linwood PA3 3HR Tel: 01505 322 957 1574 Dumbarton Rd. Glasgow G14 9DB 2188 Paisley Road West. Glasgow G52 3SJ

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566 Dumbarton Road, Glasgow G11 6RH

GAGA DESIGN FOCUS

hen little Aiden Ferrier was born into the Ferrier-Hamilton clan, little did he (or his wider family) know that his nascent baby talk would one day be the inspiration behind dad, Marc Ferrier, and uncle, Fraser Hamilton’s new Partick restaurant venture. “GaGa” was toddler Aiden’s way of pronouncing his big brother Luca’s name. So when it came to christening Marc and Fraser’s collaboration with friend, and Malaysian street food guru, Julie Lin McLeod, the name just seemed to fit – not least because Julie (of Julie’s Kopitiam in Shawlands) had previously run a popup called GaGa Chicken at SWG3. Having negotiated the deal with brewer, Six Degrees North, over summertime, the lease was finally signed in September. Work then began in earnest to turn the somewhat cold, ‘no frills’ existing interior into Marc’s vision of a warm and welcoming, homely, living room-style space. The unit itself, which was once home to the much-loved Partick institution that was Velvet Elvis, in a previous incarnation, offers exceptional south light through the large, glazed frontage. Boasting ‘good bones’, there was little required in terms of replanning the space – a lucky break or some clever forethought, since the intention was to do most of the work themselves. A bar, booth seating and backroom dining on the right hand side, is separtated by a strucural wall that’s been ‘punched through’, opening up the space to the restaurant on the left. Having a sixth sense that former Masterchef contestant, Julie’s skills would go down well in this part of the west end, the team was determined to showcase the food. As such, a kitchen redesign and extension was undertaken. This lost them 12 – 16 covers in the dining room, but it has definitely been worth it,

BY NIKKI OJI says Marc. Next on the renovation list was the bar itself. With ambitions to create high quality, unique cocktails, they stripped out the existing bar and rebuilt it themselves. The old tiles were cool – they stayed. And much to my delight, the somewhat macabre, vintage meat hooks that hark back to a bygone day, have been retained – the velvet chair, now hanging from them, offers a quirk to catch the eye on arrival. They’re clearly a highly functional extended family! Egos were left at the door, as ideas and decisions were bounced around, discussed, binned or adopted, with no arguing or anyone getting too precious about them. To fulfill the creative aspiration of that ‘living room’ feel, warm, bamboo lampshades illuminate one side of the restaurant, while the other is lit by industrial-grey pendant lights. Plants were an integral part of the design, evoking a sense of calm, and a soft, homely look. The colour palette of Forest Green on the wood panelling, pillars and upholstery; and distressed, unfinishedplaster-pink on the walls; is offset by the exposed stonework which runs through to the bar area, tying the two spaces together. ‘Bits and pieces’ from stores such as Trove, Rustworks, Found, and Beag & Small completed the look with the perfect finishing touches But what of the food? Having dined there twice now, I can say with certainty that GaGa offers a South East Asian taste sensation! With meat from butcher, GH Davidson, and fish from seafood supplier, John Vallance, it’s clear that good produce is key to the menu’s success. Go on, go GaGa this January... you won’t regret it! DRAM JANUARY 2022 27

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SUE SAYS

I generally speaking try to not listen to the radio in the morning because sometimes it can just get you down. But the other morning it was actually quite uplifting when I heard some medical professionals say we were moving out of the pandemic into an endemic and that we would all learn to live with Covid. The same morning epidemiologist Mark Woodhouse the author of a book called “The Year the World Went Mad: A scientific Memoir’. came on and slammed the lockdowns. He said we didn’t learn from the first lockdown. Hey we could have told him that! The best news that I have heard this year by far is that Lisa Wishart, the MD of Lisini, who had a brain haemorrage just after Christmas, has made good progress. I am sure you will all join me in wishing her the very best. I pray that the news continues to be positive. My thoughts, and I am sure, your thoughts are with her and the family. With all the doom and gloom that has surrounded the industry in the last two years, it still amazes me how resilient you all are. Just before Christmas there was a flurry of new places opening. As per usual in November and December - its the pressure to get open before Christmas to make the most of the festive season. However this year business was severely curtailed by the Scottish Government with new restrictions put in place. I am hoping that all restrictions will be lifted as soon as possible and that the cash starts making its way to all affected. It is also time for the Scottish Government to do something to help the industry and I am not talking about the paltry payments for lost business. Rates have to be put on hold, but crucially it is time for the Scottish Government to change its rhetoric. It is time they were encouraging people back into our pubs, restaurants and hotels.

If ever there was a time for a hospitality voucher this is it! Give everyone in Scotland over the age of 18 a £25 voucher to spend in licensed premises. How about it? That would help the industry and its suppliers. The Scottish Government has spent 2 years telling people that hospitality is not safe - it is now time to help repair the damage! I do wish people on social media wouldn’t tar all hospitality companies with one brush as was the case this month when Macmerry300 hit the headlines for all the wrong reasons. Most hospitality operators do treat their staff well. The Group can put this right if they listen to their aggrieved employees and tackle the complaints head on. They were our Rising Star, but it seems that badge of honour is somewhat tarnished. A case of growing too fast and not attending to their most important asset - their staff. Hopefully a lesson learned.

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DRAM DRINKS RETAILING AND MARKETING PUBLISHED BY MEDIA WORLD LIMITED t: 01560600585 e: news@mediaworldltd.com w: dramscotland.co.uk Publisher Editor Susan Young • • Chairman Noel Young • Editorial Nicola Young • Advertising Nikki Oji • Admin Rebecca Orr Published by Media World Ltd. Subscriptions: DRAM is available by subscription for all other qualified persons involved in the Scottish Licensed Trade at the rate of £60 per annum including the DRAM Yearbook. The publishers, authors and printers cannot accept liability for errors or omissions. Any transparencies or artwork will be accepted at owner’s risk. All rights reserved. No part of this publication may be reproduced in any form without the written permission of the copyright holder and publisher, application for which should be made to the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © Media World Limited 2022. Printed by Stephens & George Print Group.

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