375 DRAM MAGAZINE ISSN 1470-241X February 2022
DRINKS RETAILING AND MARKETING
@dramscotland
/dram.scotland
A MAN ON A MISSION TO PROVIDE VALUE SCOTT HOWIE, DRINKS EXPRESS
INTERVIEW: GARY & ANNE STILL • FOCUS ON GORDON & MACPHAIL
D
DRAM DRINKS RETAILING AND MARKETING
WELCOME
I
t’s great to be back out seeing people, it feels like it has been an age. This month I popped through to Edinburgh to catch up with Gary and Anne Still who have just opened their fifth place, The Copper Still. It’s been a journey. Find out what they have to say on page 14. We also have the first of our Company Profile’s this month - featuring Gordon & MacPhail. A familyowned business which has an exciting year ahead. The Parkville restaurant in Blantrye has had a make-over and it is looking grand. The Lisini team are putting their best foot forward, after a difficult start to the year. I am pleased to hear that MD Lisa Wishart, is making steady progress following her illness. March hosts International Woman’s Day so in this issue we have picked out just some of the dynamic women we have in the Scottish drinks and hospitality industry. Last, but not least, why not try out some of the ‘Cocktails we Love’ with your customers. They certainly sound tasty. If for any reason you haven’t signed up to our digital edition or newsletters, why not do so now. We send a news update weekly.
CONTENTS
February
FEATURES
8 12 14 22
COMPANY PROFILE GORDON & MACPHAIL COCKTAILS WE LOVE
INTERVIEW
Anne and Gary Still - the dynamic duo launch their latest venue The Whisky Still.
DESIGN FEATURE
The Parkville, Blantyre
REGULARS
Until next month. Susan Young, Editor susan@mediaworldltd.com dramscotland.co.uk
4 7
@dramscotland
2022
/dram.scotland
26
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 FEBRUARY 2022 3
BUZZWORKS SET SAIL TO INVERCLYDE
OCHO EXPANDS TO INVERARAY Glasgow’s hidden secret Ocho has expanded to Inveraray, opening a sister unit to its successful Speirs Wharf venue. The fully licensed cafe bar has opened on the site of a former Indian restaurant just off the main street of the town. Ocho Inveraray – which specialises in brunch style food like its sister outlet – serves 40 covers, and will follow the model of six-year old Ocho Glasgow. Natasha Paloni, owner of Ocho, said, “I’d been looking to expand Ocho and looked at various areas but the buildings all seemed soulless. Ocho Glasgow’s charm is not just about the food and the service, but also the location. In Glasgow, we’re right on the canal and we wanted somewhere that gave that same feel. When we found the building in Inveraray, it was ideal. In Glasgow, Ocho is very much a ‘destination, whereas in Inveraray we’re right in the middle of town, but we still have that calm surroundings of water.”
Game on as NQ64 sets up in Merchant Square Arcade bar NQ64 is to open in Merchant Square this month, bringing its unique offering of gaming machines to the city. Tokens will be required for most of the popular games, which include Mario Kart, PacMan and Guitar Hero, however will be token free on the basis that you buy a drink. NQ64 will operate from 7pm until 2am/3am and is scheduled to open officially on 25th March. The name NQ64 comes from the location of the first bar in Manchester’s Northern Quarter (NQ) and the cult Nintendo 64 that launched in 1997. The company has since opened units in Newcastle, Birmingham, Cardiff and Edinburgh.
Burtons lives on in Montagues Amber Taverns has launched Montagues in Kirkcaldy, a 250-capacity, sport-orientated bar on the former site of now defunct Burtons and Dorothy Perkins retail shops. Like many launches, the venue was due to open in summer 2020, however delays for refurbishment plus Covid restrictions meant the opening was delayed until the week prior to Christmas. John Ogilvie, manager of Montagues, which was named after Sir Montague Burton, the founder of the eponymous store, said, “Our beautiful Grade B Listed building also houses a small memorial stone to the man, which we of course kept. Our interior is also decorated as an homage to history, with portraits, original advertising brochures and designs from the original days of Burtons. We want to establish ourselves in the town, and help rebuild Kirkcaldy’s historic high street. We will be looking in the future to possibly have live entertainment in and we would love to get involved with local organisations and events such as ‘Love Oor Lang Toun’.
Did you know?
4
DRAM FEBRUARY 2022
Buzzworks Holdings, has announced it will bring its flagship restaurant Scotts to Greenock, creating over 70 jobs for the town. Set to open at the new Greenock Cruise Ship Visitor Centre, currently under construction on the banks of the river Clyde, the restaurant will be the dynamic, family run business’s first venture in Inverclyde, offering fantastic food and drink in a world class venue that local residents will be proud of. Scotts, synonymous for its delicious dishes made from the best local ingredients available across the west of Scotland and beyond, will bring its relaxed all day dining and drinking offering to the new £19.2 million cruise ship visitor centre in Greenock, making it the perfect escape for discerning diners, both during or outwith the cruise call season. The new visitor centre is supported by UK and Scottish government investment through the Glasgow City Region Deal and is being delivered by Inverclyde Council. With a significant seven figure investment from Buzzworks, the new restaurant venue will be designed by Jim Hamilton, featuring a stunning open air rooftop terrace with panoramic views across the water and capacity for 150 covers within the restaurant for guests. Due to open towards the end of 2022, the seafront venue will be Buzzworks’ fourth Scotts.
Mini Grill gains a sister Glasgow’s Mini Grill on Bath Street has opened a sister restaurant, Meat Joint, on Sauchiehall Street. The 34 cover restaurant serves the exact same grill menu as Mini Grill, with a slight tweak on starters and sides. The same chefs from Mini Grill also work in shifts at the new restaurant, which opened on 18 December. Mini Grill, formerly Mini Bar, has been a feature in the city since 2011, when it was rebranded. The new restaurant has a capacity of 58 covers upstairs and 32 downstairs. Stuart Little, general manager of both restaurants, said; “Mini Grill was proving to be over capacity every weekend, so when the space became available we jumped at the chance. The fact it is right behind us allows for our chefs to offer the same quality and consistency of good food across both.” Brett and Ryan Fox, who launched Mini Bar, are also expanding into Northern Ireland with the same food concept. They are expecting to open Alba in Belfast this Spring. Its menu will have an Irish influence, but will retain its renowned grill style.
NEWS Innis & Gunn have West Nile St plan Innis & Gunn is set to open another venue in Glasgow’s city centre this summer when it opens its largest taproom to date in West Nile Street The new venue will feature 21 craft beer taps and an assorted selection of guest and featured beers from a range of breweries, and will mark the fifth bar for the firm and its second in Glasgow. The new location - currently home to Doner Haus and cocktail bar The Courtyard has a floorspace of over 4000 square feet, and will offer quality pub grub, ranging from small plates to filling bar snacks, alongside its extensive beer range. Visitors will also be able to enjoy brewery-fresh Innis & Gunn Tank Lager, along with the chance to attend “Brew School”, where beerlovers will be able to make their very own. Dougal Gunn Sharp, founder of Innis & Gunn, said; “The location in Glasgow city centre is vibrant and we will be well aligned and in great company with a fantastic mix of local and national operators. The Innis & Gunn Brewery Taproom concept has proved popular, and we know some people travel from all over to visit our Brewery Taprooms, so this new central location will be a great addition to our portfolio and to Glasgow city centre itself.”
NEW BEGINNINGS AT BALCOMIE LINKS HOTEL Crail’s Balcomie Links Hotel is currently undergoing a comprehensive refurbishment following its purchase by Drygate Inns Ltd In October 2021. The business is the first joint venture for entrepreneurs Alan Bruce and Alastair Johnston. The two have two renovation phases planned for the hotel which was built circa 1904. Phase 1 – which will be completed late spring – will see the creation of a new reception area, a full refit of the bar, restaurant and public areas, along with a complete redesign of the bedrooms and ensuites. Sustainability is a key factor in the improvements, with heating, lighting, flooring, windows and insulation all being upgraded to help future proof the building. Subject to planning and licensing, another bar is being proposed for Phase 2. Alan Bruce, Managing Director of Drygate Inns Ltd commented, “The hotel has been a landmark in Crail for over 100 years and we plan to have the old lady looking her best for the next 100 years.” The owners have also just announced the appointment of Annie Cullinane as General Manager. Prior to joining the hotel, Annie, who has over 34 years hospitality industry experience, was Operations Manager at Taymouth Marina.
TING THAI TO OPEN IN GLASGOW’S WEST END Ting Thai Caravan is to launch its second restaurant this March having finalised the location at 94 Byres Road, a premises previously occupied by The Hill and more recently Van Winkle. The popular Thai restaurant – that became popular over the last few years at Edinburgh’s Festival as a pop-up – opened its first Glasgow venue in West Nile Street at the beginning of August last year. The new outlet will have 60 covers, and there is also a terrace where it will be able to host 30/40 covers. The second Glasgow location joins its two permanent Edinburgh locations and the company plans more. Andrew Melvin, manager of Ting Thai Caravan, said, “We plan on being open around the start of March if all goes smoothly. Ting Thai has been very successful since the pop up at the Fringe. With two very popular restaurants in Edinburgh and now nearing the opening of our second restaurant here in Glasgow, who knows where we’ll be off to next?” Ting Thai Caravan was set up by chef family Ting and Ae Tapparat,
DRAM FEBRUARY 2022 5
NEWS ALEXANDER TEES OFF IN TROON WITH LINKS Troon has a new cocktail bar called Links, which has been opened by Jamie Alexander. Jamie who has worked in the trade for the past 10 years in such venues as Blue Dog and Vinnie’s is also a former professional golfer. Jamie told DRAM. “I want Links to become known as one of the best cocktail bars in the country. I am passionate about drinks and over the last decade I have honed my skills and that includes learning to make my own syrups and we are doing that here. He continues, “It has been my dream to have my own place and I have taken my inspiration from the laid-back bars I came across in Barcelona. Table service is the order of the day and we also have a relaxed vibe with tasty bar snacks too.” Come the better weather he also has plans to introduce tacos and cocktails which can be served to go. Jamie explains, ‘We have an off-licence, and we plan to make the most of that in the summer.” The bar, which has a 2.30am licence also has a small rear garden. Says Jamie, “We plan to make the most of all our available space.”
Buzzworks gets Foxy with new live music venue Buzzworks Holdings has opened another venue in Troon, The Fox, which is focussing on live music. The bar has opened on the site of former restaurant Papi Milano, located on West Portland Street, Troon, having undergone a significant refit over the past 16 weeks. With a capacity of up to 160 covers, The Fox is hosting live music and also shows sport throughout the week. It will also have a bookable golf simulator. Alongside its food offering, The Fox is serving fresh, unpasteurised tank beer straight from the brewery. It’s only the second bar in Ayrshire to do so – the first being Buzzworks’ owned Vic’s in Prestwick. Johnny Blair, (pictured), Operations Manager at The Fox, said, “It has been a unique project to work on. The Fox is our modern take on your local friendly pub.”
6
DRAM FEBRUARY 2022
New era for Oban’s Wellpark Hotel Hospitality entrepreneur Paul Sloan is embarking on a renovation and rebrand of Oban’s Wellpark Hotel having secured funding from The Cumberland Building Society. The 23-bedroom hotel will reopen as No.17 on the Promenade, in April following the six-figure investment package. The Cumberland Building Society revealed its support by saying, “The Cumberland has made a statement of intent by financing more than 60% of the acquisition of the hotel, Situated on the seafront esplanade in Oban, the hotel is undergoing a complete renovation including a new plumbing system, rewiring, installation of air conditioning across the hotel and more. Some original features will be maintained including a 16th Century Jacobean ceiling which adorns one of the living areas. In addition to the No. 17 project, The Cumberland also helped Sloan Paul refinance No. 26 by the Sea, also in Oban, whilst also supporting funding for the acquisition of staffing accommodation. Commenting on the investment, hotel owner Paul Sloan said, “I can’t reiterate enough how great my experience of working with The Cumberland team has been. There is always someone on hand to offer advice on the project, which hasn’t always been the case when working with other banks. They have allowed me to not only invest in this project, but also look ahead to future investment opportunities, which wouldn’t be possible without their help. One year ago, I felt extremely unsure on my future in the hospitality industry – now I am set to open another luxury spot in Oban, one that guests will enjoy for years to come.” Scott McKerracher, Head of Commercial at The Cumberland added, “Despite the obvious challenges, it’s a really exciting time for the future of hospitality. We have seen a 600% increase in the pipeline in hospitality lending for hotels and holiday lets and look forward to supporting many of these opportunities, offering a fully relationship managed service to our clients.” The Alchemist is to partner its Edinburgh venue with another in Glasgow’s George Square. The bar chain – which describes itself as a ‘true master in dark arts and molecular mixology with theatre and immersive experiences at its core’ is investing £1.6 million in the new outlet. The 220 capacity bar is expected to open in the summer and will be the 21st for the chain. It has venues in London, Manchester, Birmingham, Leeds, Newcastle, Cheltenham, Oxford, Nottingham and Cardiff.
BRAND NEWS Stirling Pubwatch goes Digital Stirling’s Pubwatch initiative has powered back and has moved to be a fully digitised communications system. Pubwatch members, who make up most of Stirling’s licensed premises’ managers, have received new two-way digital radios thanks to funding from Go Forth Stirling BID and Police Scotland. The radios allow better communication and allow the city’s pub and club owners to contact and share information and photographs with each other to help combat anti-social behaviour.. The Pubwatch also has new co-chairs – Dave Thompson who is General Manager at the Fubar and Neil Campbell, Manager at the Kilted Kangaroo. They have taken over from Danielle McRorie-Smith who was its former Chair. Go Forth Stirling secured 15 radios for pub owners and other relevant stakeholders such as volunteers with the Safebase ‘safe haven’ initiative, taxi marshals and Stirling Street Pastors. They link pub and club managers with each other and to police officers, City Centre CCTV and the Thistles. Danielle McRorie-Smith, Project Director at Go Forth Stirling, said, “We were delighted to be able to provide the upgraded digital radio system to Stirling Pubwatch members and other relevant organisations. “This is an important investment which will make a significant difference to communications between night-time economy stakeholders and is much better and quicker than the old analogue system. “We want to help build confidence in Stirling’s evening economy and the radios give venues the capability to work together in a quick and secure fashion will help make our city as safe as possible. “Refreshing the Pubwatch scheme is a crucial step which highlights the efforts all premises are going to share best practice and work together to combat anti-social behaviour.”
The New World Trading Company have been given the thumbs up by Edinburgh Council to create a new two-storey restaurant at Edinburgh’s St Andrew’s Hall at St James Place, The company which has various brands has picked its Botanist brand to go into the city.
It’s Cara Gold for Benromach Benromach Distillery in Speyside has launched a new limited edition single malt, Benromach Cara Gold, using Cara Gold malted barley for the first time. Laid down in 2010 before being bottled in 2022, this expression is natural in colour and non-chill filtered. Keith Cruickshank, Distillery Manager at Benromach, said. “We love to get creative with our small batch vintage expressions and our Contrasts Range allows us to do this . Unlike any of our other expressions, we have used Cara Gold malt – this is a type of malted barley you would usually find in a brewery rather than a distillery and it has produced a beautiful and unique single malt. But, in true Benromach style, this whisky was made by hand for genuine character using the skills, expertise and senses of our small team of distillers.” Benromach Cara Gold is available on the Benromach website and at selected retailers worldwide but you will have to be quick there are only 1,500 bottles available.
WORLD RECOGNITION FOR CAROUNN Small-batch Scottish gin brand, Caorunn has been awarded Country Winner, for its Scottish Raspberry Gin, in the Flavoured Gin category, at the 2022 World Gin Awards. As Country Winner, Caorunn’s Scottish Raspberry will now go on to compete against all other Country Winner’s within the Flavoured Gin category, for the title of World’s Best Flavoured Gin. Caorunn says the award pays a timely homage to the brand’s proud Scottish roots and the careful, attention-to-detail that goes into the creation of Caorunn Gin – handcrafted in small batches at Balmenach Distillery in the Scottish Highlands. Lynne Buckley, Global Marketing Manager at Caorunn says, “It’s a huge honour to be awarded Country Winner in the flavoured gin category for Scottish Raspberry at this year’s World Gin Awards. Every small-batch of Caorunn we make is created with pride, passion and attention-to-detail to produce an invigorating, fresh, fullbodied and unique product that gin-lovers can enjoy for many more years to come.” In this year’s World Gin Awards, Caorunn Gin Master’s Cut has been awarded a Silver medal in the London Dry Gin category. These wins are the latest additions to Caorunn’s collection of prestigious awards. Caorunn Gin achieved 95 points and a Gold medal in the 2021 New York International Spirits Competition 2021 and Caorunn Gin Highland Strength achieved Double Gold medals in the San Francisco World Spirits Competition 2021. DRAM FEBRUARY 2022 7
A CENTUR COMPANY PROFILE GORDON & MACPHAIL IS ONE OF THE MOST RESPECTED WHISKY COMPANIES IN THE COUNTRY. THIS MONTH’S COMPANY PROFILE EXAMINES THE PAST AND LOOKS TO THE FUTURE.
G
ordon & MacPhail was founded in 1895 by James Gordon and John Alexander MacPhail. Both shared a taste for fine flavours and their Speyside grocery shop in Elgin soon became a beacon for quality produce, including Scotch whisky. In the first year of trading a young apprentice, John Urquhart, joined the business. After John MacPhail’s retirement and James Gordon’s passing, both in 1915, John Urquhart became Senior Partner and in 1933 John was joined by his son, George. Throughout his tenure, George developed a deep understanding of Scotch whisky, especially the unique
GORDONANDMACPHAIL.COM
interaction that occurs over time between spirit and cask. He understood the benefits of long-term thinking and continued to lay down whiskies to be matured for decades. More recently, members of the third and fourth generations of the Urquhart family have continued to apply a century of experience to the whisky-making process, perfectly matching spirits from over 100 Scottish distilleries to oak casks made to their exacting specifications. Each cask is then matured to its full potential, creating exceptional single malt Scotch whiskies found nowhere else in the world. In 1993, a lifetime ambition of George was realised, when the family bought Benromach distillery. Over the next 5 years the distillery was completely refurbished with a vision of producing the finest new make spirit. Having a library of stocks, covering the decades, and a wide range of Speyside distilleries, Gordodn & MacPhail were perfectly placed to know what Speyside was all about. In August 1998 the first spirit came off the stills and Benromach was reborn. The official opening was performed by Prince Charles, who signed cask No.1. Gordon & MacPhail has always held to the belief that Benromach is a handcrafted single malt, showcasing the skill of the distiller rather than computers. This remains true today as it did back in 1998. Over time it has invested heavily in its wood policy, now only using first fill casks. The core expressions are 10, 15 and 21 years old, accompanied by the Contrast range of Organic, Peat Smoke and
TEL: 01343 554801
RY OF EXPERIENCE
Cask Strength expressions. Benromach Organic was the world’s first certified Organic Single Malt. In 2022 the company released a Cara Gold Malt version of Benromach, which has been received with high acclaim and demand has outstripped supply. The Urquhart family have always looked to the future, knowing what they do today is for tomorrow’s generation. That led to the decision to build a brandnew distillery. After a long search for the perfect location, in The Cairngorm National Park, just on the outskirts of Grantown upon Spey, building of The Cairn distillery commenced. The stunning location needed a stunning Distillery. The building is certainly that, blending into the magnificent scenery on the banks of the River Spey. For many years Gordon & MacPhail has worked with premium spirits on a UK exclusive basis, helping bring a select portfolio of products to market. These Distributor Partners currently include Blanton’s Bourbon, Compagnie des
Indes Rum, Jean Fillioux Cognac and Tullibardine Single Malt. It is constantly searching for new and exciting products and have plans to introduce more over the course of 2022. Over the years, G&M’s wholesale business has evolved from general wholesaling to specialising in whisky and high-quality spirits, focusing on their own brands and those of their exclusive distributor partners. They operate throughout the UK and across several channels, including specialist whisky retailers, multiple retail grocers and the on-trade bars and hotels. The UK Wholesale team offer specialist advice on product ranges, conduct exclusive in-store and on-line tastings as well as attending key consumer shows. The UK Team is headed up by Stuart Ellis who is supported by his team, including a trade marketing manager, buyer, sales executives and sales administrators.
DRAMFEBRUARY FEBRUARY2022 2022 9 9 DRAM
Only available at
● COMPETITIVE PRICING ● NEXT DAY LOCAL DELIVERY SERVICE ● ALL MAJOR BRANDS AVAILABLE IN SINGLE BOTTLES ● MINIMUM DROP £250 ● TELESALES SERVICE ● FULL RANGE OF KEGS AVAILABLE
Buy any 10 x 70cl bottles and receive 1 x 70cl Smirnoff Vodka Red 70cl FREE (Worth £10.99)
Jameson Irish Whiskey: Original/Orange 70cl
£15.49
NETs to £9.99 per bottle
Smirnoff Vodka 70cl
£10.99
Scotland
Perth Glasgow
Captain Morgan Spiced Gold 70cl
£11.99 Aberdeen
Dundee Edinburgh
DEPOT LOCATOR Aberdeen Dundee Edinburgh Bellevue Edinburgh Glasgow CONTACT CENTRE Perth
Gordon’s Gin London Dry 70cl
£11.49
Gordon’s Pink Gin 70cl
£12.49
Magners Original Cider 12 x 568ml
£10.99 Budweiser 24 x 330ml
£16.49
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
CALL OUR CONTACT CENTRE ON 01738 646666 FOR MORE DETAILS ABOUT THE FULL RANGE AND SERVICES WE OFFER
● COMPETITIVE PRICING ● NEXT DAY LOCAL DELIVERY SERVICE ● ALL MAJOR BRANDS AVAILABLE IN SINGLE BOTTLES ● MINIMUM DROP £250 ● TELESALES SERVICE ● FULL RANGE OF KEGS AVAILABLE PRICES AVAILABLE 4th FEBRUARY - 31st MARCH
SCOTT’S MISSION TO ADD VALUE COVER STORY
THIS MONTH’S FOCUS IS ON SCOTT HOWIE TERRITORY SALES MANAGER WEST LOTHIAN AND WEST EDINBURGH FOR BESTWAY AND DRINKS EXPRESS
S
cott Howie has been in the hospitality business for more than 30 years, starting out as a chef before moving into sales. Explains Scott, “I originally started out as a chef, before joining Coca Cola, then Booker and now the Bestway Group (which includes Drinks Express as well as Batleys). I was originally more weighted towards food, but now I am just as well versed on the whole mix which of course includes drinks.” Scott first worked for Bestway a number of years ago but returned when current bosses David Livingstone and Billy Rhynd, offered him a role as Territory Sales Manager looking after West Lothian and West Edinburgh two years ago. Says Scott, “I am enjoying being back. It is a good group of people. We all care about our customers. He continues, “I believe that people buy from people. That is the way it is always going to be. When you care about someone’s business they can tell, and many customers, who I have known for a long time, have become friends because they know I am genuine. I do care about their businesses and I think this is one of my key strengths. He continues, “Of course, it also helps that Drinks Express is competitive and offers value, and when it comes to stock availability we are as good or better than most other wholesalers. Bestway also comes across as a local business but we are a national company that serves the local community and I think that is important.” He also enjoys spending time, not only with customers but with brand representatives too, something which is actively encouraged at Bestway. “By collaborating with supplier reps we can deliver our customers a stronger package,” he says. However he is first to admit that the last two years have been a challenge. Says Scott, “There was an underlying nervousness with our customers and their customers. It was strange for everyone and it wasn’t as easy just to pop in and see them. A lot of my customers who were not in the city centre did relatively well compared to town centre venues. They also, because they were getting more customers staying local, premiumised their drinks offering by replicating the drinks range that people could have got if they had gone into town. But unfortunately, traditional bars are under a bit of pressure because people are looking for value. Their perception of value is not helped by the fact many pub customers have been drinking in their own gang huts throughout the pandemic.” You can tell by talking to Scott that he is passionate about the industry.
“I have always been good with ideas and I like to listen to my customers. I tend to find out what they sell the most of and advise them to shout about it. My advice is never about changing something they are good at. But if I can add value I do. I believe that if you can almost become part of another businesses team you become a valued member and they look forward to seeing you and look for you. I find adding value when you are in, and sharing best practices and information on trends works for me. I also notice things and remember to ask after people. I am also happy to help my customers should they run out of anything. To me, this is not a job it is a lifestyle. I don’t just switch off at 5pm. I also believe that if anything does by perchance go affray, you should fix it as quickly as you can. Customers know they can rely on you.” He has also got involved with trade organisations including the 49 Wine & Spirit Club. In fact, he and his wife Geraldine often go along to the lunches, and he has encouraged Bestway to support it too. Says Scott, “It doesn’t just offer you the opportunity to enjoy some good wine and food, but you also get to meet some great people and go on some great trips. For example, we went to Bordeaux for its 60th anniversary.” When he is not enjoying socialising he is to be seen out walking his four-year-old boxer, Harley. And this year he would like to get some more travelling in. Last year one of his highlights was going to Raasay Distillery but he thinks business is about to tick up for the trade so any new trips may have to wait a wee while. Says Scott, “This industry is full of quality people who are resilient. A lot of people could have packed things in, but they didn’t. Instead, they have taken on everything that has been thrown at them. Now they have the green light I think they will go for it, and I think customers will follow. He concludes, “Scottish hospitality businesses are renowned the world over if anyone can do it we can.”
DRAM FEBRUARY 2022 11
BERRY PINK LADY (serves 2) INGREDIENTS 100ml Kintyre PInk gin 4 tsp raspberry syrup ice 1 large egg white Mint and fresh or frozen raspberries to garnish
FLORADORA INGREDIENTS 40ml Glaswegin Raspberry & Rhubarb 20ml Lime Juice 15ml ginger Syrup 3 Whole raspberries Fever-tree Ginger Ale
METHOD
Put two coupe glasses in the fridge to chill. Pour the gin and raspberry syrup into a cocktail shaker, then fill with ice. Shake until the outside of the shaker feels ice-cold. Strain the mixture into a jug, discarding the ice. Tip the egg white into the shaker and pour in the gin mixture. Shake well until the egg white is frothy. Pour the cocktail into the prepared glasses. Garnish with the mint and raspberries.
METHOD
In a cocktail shaker add the gin, lime juice, ginger syrup and raspberries and fill with cubed ice. Shake hard and strain into a Collins glass filled with cubed ice. Top with ginger ale and garnish with a fresh raspberry.
Cocktails we l SWEET TOOTH
12
ARRAN 20/20
INGREDIENTS
INGREDIENTS
50 ml Arran Barrel Reserve 20 ml Amaretto 20 ml Creme de cacao 20 ml Pear Liqueur 3 dashes Angostura Bitters
50 ml Arran 10 Year Old 20 ml Campari 20 Apricot Brandy 1 barspoon DOM Bénédictine
METHOD Hard shake all ingredients over ice.
METHOD Stir over ice and serve straight up.
Serve with a Florentine biscuit or shortbread on the side.
Float the DOM Bénédictine, garnish with orange zest. Serve with a square of orange dark chocolate on the side.
DRAM FEBRUARY 2022
CABEZON SPRING
BU-TEA-FUL
INGREDIENTS 30ml Ron Cabezon 15ml Passionfruit honey* 15ml Plum liqueur Juice of half a lemon Top up with blood orange soda
INGREDIENTS 35ml Isle of Bute Heather Gin 25ml peach schnapps 50ml earl grey tea 25ml lemon juice 12.5ml lavender syrup
METHOD *equal weights honey and passionfruit juice. Can be subbed for pulp of half a passionfruit & 1 heaped tsp honey, loosened with a splash of hot water
METHOD Add all ingredients to cocktail shaker, shake hard with cubed ice and fine strain into martini glass/coupe.
(Take sugar syrup and heat gently with fresh lavender. Stir cool and strain before use.)
Shake all but the soda with plenty of ice. Strain into a coupe or tumbler filled with ice and top with blood orange soda.
Garnish with lavender.
Garnish with a sprig of rosemary
love
RASPBERRY RHUBARB HIGHBALL In this modern take on a classic highball, the subtly flavoured premium rhubarb mixer complements the extraordinary raspberry and rowan berry notes found in Caorunn Scottish Raspberry Gin. Our Raspberry Rhubarb Highball is colourful, fruity and seasonal.
INGREDIENTS 50ml Caorunn Scottish Raspberry 10ml Fresh Lime Juice Top with Fentimans Rhubarb Tonic Water.
FRESH RASPBERRY CLOVER CLUB Caorunn’s twist on the wellloved classic gin cocktail, the Clover Club. The fresh raspberries bring a sharpness, matching the carefully crafted tartness of raspberry and rowan berry in Caorunn Scottish Raspberry Gin. The addition of vermouth helps create a delicate and floral overall flavour profile.
INGREDIENTS METHOD Build, top with Fentimans Rhubarb Tonic Water and stir. Glass: Highball with ice. Garnish: A strip of fresh rhubarb peel.
50ml Caorunn Scottish Raspberry 3 x Fresh Raspberries 15ml Dry Vermouth 10ml Lemon juice 15ml Sugar Syrup 15ml Egg White (Vegan Alternative - Chickpea Brine)
METHOD
Muddle the raspberries and sugar syrup in a shaker. Add the remaining ingredients with ice and shake again until chilled, before double straining into glass. Glass: Coupette, no Ice Garnish: Skewered raspberry.
DRAM FEBRUARY 2022 13
NOT SO Wishing Anne and Gary best wishes on the launch of Copper Still. Contact us for expert advice on all aspects of refurbishment works • Our priority is to minimise disruption to your business • Seating – New & Recover • Toilet Refurbishment • Estimates are always FREE – distance no object • All work carried out by expert tradesmen • Furniture supplied
6-10 CHURCH HILL PLACE EH10 4BD WWW.LAIDLAWCONTRACTS.CO.UK TEL: 0131 447 5677 MOB: 07716362579
ARCHITECTURE + INTERIOR DESIGN KBA+D is proud to be associated with The Copper Still, Edinburgh We wish the team every success for the future
T: 0131 445 3045 | www.kbad.co.uk admin@kbad.co.uk 14
DRAM FEBRUARY 2022
BY SUSAN YOUNG
ANNE AND GARY STILL ARE CELEBRATING THE OPENING OF THE COPPER STILL ON EDINBURGH’S ROYAL MILE ... NAMED AFTER THEM... ONLY JOKING. BUT THEIR NEWEST VENUE HAS BEEN A JOURNEY. SUSAN YOUNG CAUGHT UP WITH THEM TO FIND OUT MORE.
O STILL.. F
or those of you who don’t know Anne and Gary Still the couple are the powers behind the award winning Whiski bar and Whiski Rooms and Charwood in Edinburgh, and own a retail shop also dedicated to whisky. But the opening of their latest venue Copper Still has been their biggest challenge to date. The couple who met while studying for IT degrees at Napier in Edinburgh, spent time working in the corporate IT and investment fields in Edinburgh and London before returning to Edinburgh. They then took on their first lease which became Whiski on High Street in 2006. Says Anne, “We actually wanted to buy a hotel because we loved hospitality, however Gary came back with news of a pub on High Street! It was also a lease which I was not too happy about.” Luckily for the couple the financial crash of 2008 allowed them to buy the lease from Punch Taverns, so it is now freehold as are their other venues – Whiski Rooms and Charwood and now Copper Still. But it is the latter which has caused them the biggest headache. They bought the outlet in 2019 and it had a tenant who, during the first lockdown of the pandemic, went into administration and the couple were left without keys to the premises until October 2020. Explains Anne, “It was a nightmare. We certainly had never planned on getting another bar right in the middle of a pandemic. We couldn’t even get the administrator to speak to us and we were worried that we would lose the premise licence.” But their problems didn’t end there. Says Gary, “The build itself was an experience, with delays caused by damp, asbestos and changes to the design, as well as shortages of building materials such as steel. “We had one company, Laidlaws, managing the project, and they brought in all the trades, while KBAD, who we had worked with before on Whiski Rooms, were the architects, but both were very involved during the whole project. He cites the moving of the stairs in the Copper Still as an example. They have been moved from the front of the bar
to the back. “The architects were not keen, but I could see that it would give us much more space. And it does. But a structural change like that meant we needed structural engineers to be brought in, and doing the stairs took so much longer than expected.” Anne smiles, “When we started on the refurbishment it was April 2021 and we projected it would only take a few months. But we hadn’t planned on doing one throughout a pandemic and everything took longer than expected. In hindsight perhaps we should just have traded the pub as it was until now.” However, despite the challenges of carrying out a complete refurbishment, both are delighted with the outcome. Gary showed me photographs of the bar before the refurbishment, and tells me the whole bar has been taken back to a shell. It was rewired, re-plumbed, floors were dug out, stairs moved, the frontage was taken off, and windows were opened up at the back to bring in more light. He continues, “The workmanship is great. A lot of effort has gone into everything. Even the curve of the bar... it was very much a bespoke job and we tried to maximise the space as much as possible within the property.” Today the bar is a kaleidoscope of colour – vibrant orange, mustard and green leather seating, and a colourful mural compliments the exposed stone walls, wood panelling and antique-like mirrors. Says Anne, “We have used colours we like. We didn’t want it to be totally traditional, but colourful and warm. I chose the lampshades which are by Anna Hayman. I follow her on instagram and I love her work, while the mural was done by a Scottish artist who’s art we used a lot in Charwood – Diedododa. We wanted a Scottish themed mural and she created it perfectly for us.” The bar, is a real classic, but is also bespoke, with a white marble top (there are also marble tiles on the floor adjacent to the bar) while the carved edge of the bar is a credit to the carpenter. It is a DRAM FEBRUARY 2022 15
cont real joy to see and touch. Above the bar the glasses are cradled on stainless steel racks, while the backbar too is stainless steel with a modern open look – and many whisky bottles! Downstair has more square footage than upstairs and the vibrant naturesque wallpaper is striking. Here a new kitchen, cellar, toilets, office and a further entertaining space has been created in an old Vault, which runs underneath High Street. To create headspace the floor here has been lowered and the vault has been fully damp proofed and the curved vault walls finished with a textured plaster and fixed seating – but this is still to be completed. Says Anne, “We will use this space for whisky tastings and private events. We deliberately kept the finish more rustic to fit in with the vault’s historic feel.” The kitchen now boasts its own dumbwaiter and has been totally kitted out. Before it was put in staff had to carry the food up the stairs!
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 Copper Still in Edinburgh
The cellar is beside the kitchen and has also benefitted from the floors being lowered. They have also put in Heineken’s SmartDispense. Says Anne “We are so happy with the SmartDispense system. It is completely hassle free, beer quality is excellent and easy to change kegs etc. service is spot on. “They come once a month to service it and Gary says it’s one of the best decisions he has made, changing to Smart Dispense during lockdown.” The gents and ladies toilets are on the same floor and have been wallpapered from top to toe – with statement paper – the mens follows the naturesque feel of the stairwell and corridor while the ladies feature a multi-colour extravaganza. The Copper Still has been re-created from top to toe and the couple have spent much more than they planned to, but now they want to make the most of what they hope will be a busy year. Gary comments, “At the end of last year we thought things were getting back to normal. Our places were doing very well up until mid-December. Then the announcement came to avoid hospitality.” Anne continues, “We had a barrage of cancellations. In fact we had to cancel our Hogmanay celebrations.” Says Gary, “People are slowly coming back to the offices although we are still missing customers that previously came from the City Council offices, which are nearby, because these offices have not yet really reopened. We also get plenty of local traffic, but tourists have been scarce. We are hoping that tourism will soon get back on track.” Today with the opening of Copper Still, a name the couple registered a number of years ago, their estate Omni Taverns is now five-strong. It has been, says Gary, “relatively slow growth.” But explains Anne, “That is because we like to buy freehold sites.” The two also have quite different roles within the business. Anne looks after the accounts, marketing and deals with the suppliers while Gary deals with the operational aspects of the business. I asked them whether they put their IT skills to good use. “Absolutely,” says Anne. “We probably could do more if we had more time. We are definitely the most techy in the company and if we had the time we would automate more. He is also the whisky fan, although Anne does drink it, she has more of a preference for wine. But Gary utilises his IT skills here too. He explains, “I look at what is selling and make sure we have the most popular brands in each of our places. For instance here we don’t have such a big gantry but we still have a selection of our most popular whiskies .” The couple’s two children also have a keen interest in the business with their son having already joined and their daughter, who is at university, working in the bar when she is free. Anne says, “It is great that they are both interested in the business.” It is indeed. This family-run business, which now has more than 100 employees, is definitely one to watch.
Our other retail brands include:
16
DRAM FEBRUARY 2022
0631_IaC_Dram advert CS.indd 1
04/02/2022 09:51
WANT TO IMPROVE YOUR ENVIRONMENTAL SUSTAINABILITY EDITION IMPACT? AVAILABLE TO
DOWNLOAD NOW FOR FREE!
PUB OF
THE FUTUR E
PUB OF THE
FUTURE
SUSTAIN
ABILITY
EDITION
Three Trends Impacting our Industry
INNOVATION IN INFRASTRUCTURE
ENVIRONMENTALLY FRIENDLY EXPERIENCES
SERVING UP A SUSTAINABLE OFFERING
DOWNLOAD YOUR FREE REPORT AT:
https://smartdispense.heineken.co.uk/pub-of-the-future-insight-report/
WOMEN MAKIN by Susan Young
Celebrating International Women’s Day with a profile on 10 women who are making an impact on the Scottish drinks and hospitality industry. There are many more too.
Danielle McRorie-S
Fallon Cowley Maraki Restaurant Group/ Viano’s Fallon Cowley is a woman with more energy than just about anyone I know. Having established herself as an industry go-getter with Manorview, she then established her own hospitality business a few years ago. It now includes Cocktails and Steak in Uddingston, Netherlee’s Mr MacGregor’s, which opened in August 2020, Cutler, Lobster & Steaks in Giffnock and Luciano’s in Burnside which she now runs under the Maraki Restaurant Group brand with husband Anthony. However, Fallon didn’t content herself with a hospitality business, she has also gone into interiors with friend Vivien Smith and now has three high end interior businesses called Viano - in Clarkston, Bothwell and Clarkston. Add two children into the mix… and you can understand why Fallon is one of our star women of 2022.
Cara Gilbert Distillery Manager ry Tobermo Distillery Cara was d appointe Manager Distillery ull in M e Isle of is one of llery on th ti ld is o D r a ry o 7 ye d at Toberm t August. This 2 the Worl las agers in n a d m e iv ry Scotland e c lle gest disti Tobermory Gin re the the youn month ssic gin in la is C th h ly is n tt o c S and o t s e de as B sible for an accola wards. is respon A , e in ir G h isky s d n rl a Wo ann res of wh m Clackm million lit ut a p n s a a h th Cara, fro e h n of more the facility. So s o ti tt c a u d W ro t p o at from Heri ach year and gin e al Science degree ster’s degree in ma gic and her her Biolo ! Diploma good use y, it ry rs ve e iv to g Un n lli ti is and D Brewing
18
DRAM FEBRUARY FEBRUARY 2022 2022
mith Castle Leisure Gr oup, Project Director Go Forth Sti rling, Danielle McRorie-Smith is a powerhouse. She has worked in her family-owned bus iness, Castle Leisure, for more tha n 15 years, in operations managem ent alongside her hospitality role she is also Project Director at Go For th Stirling – the business that manag es Stirling Business Improvement Distric t (BID). The princi ple aim of the BID to deliver projects and is ser vices that will imp rove the trading environment of the Sti rling BID area; for loc al businesses, their customers and visitor s to the city centre and this includes Stirling’s bid to becom e UK City of Culture – it is the only Scottish city still in the runnin g with the outcome being announced in March. She was also until very recently Stirlin g’s Pubwatch Chair.
Amy Cockburn Head Brewer, Harviestoun
Amy Cockburn has been at Harviestoun Brewery for 12 years, joining as Assistant Brewer in 2008. During her tenure she has been responsible for and has brewed multiple award winning brews. In fact Harviestoun is one of the most awarded breweries in the UK. Most recent awards include for Schiehallion winning Gold at the 2021 SIBA Scotland awards ful, success also was Twisted & Bitter Cask Speciality Light Beer. achieving a Bronze in the Cask British Bitters category.
Catherine Conaghan
UK Sales Controller Edrington UK Catherine, who hails from Coatbridge, has been working in the Scottish license d trade for more tha n 27 years. For the last four she has worked with Edringto n UK, and her remit is now not jus t Scotland but the wh role as UK Sales Co ole of the UK in her ntroller. She starte d out working for Gu has never looked bac inness, and k. Today she is a sen ior leader in the Scott industry. She is one ish drinks of the few woman in a top management and over the past 27 role in sales years, 23 spent wit h Dia many of her fellow col geo, she has mento red leagues and team me mbers a role which As well as her busy she enjoys. role at Edrington UK she also involved wit trade charity The BE h licensed N.
NG AN IMPACT Siobhan Edwards
Director, Lisini
Siobhan Edwards has stepped up and into sister Lisa’s shoes at the helm of Lisini, caretaking the business, with the support of the current management team, as Lisa recuperates from a brain haemorrage. It’s never easy when a family-member becomes ill. It is difficult at the best of times but when you are thrust into the nitty and gritty without any notice, it is challenging and of course navigating a business out of the pandemic has it challenges too. It may have been a steep learning curve but Siobhan is navigating the business and doing her best to deliver on Lisa’s plans while continuing to build on Lisini’s success. She is first to admit it is a team effort. What a team! What a woman!
KERS ANGELA VIC
Head Chef Cail Bruich
Lorna was for responsible ing tt ge Glasgow helin its first Mic . The Chef ars in 2021 star in 18 ye lent of the Ta a earned also recently platform La from industry year award ve no doubt ha I nt le her ta Liste. W ith urs to come. no ho any more there are m
HOTELS CEO APEX
utive of s is Chief Exec n Angela Vicker d Apex Hotels which ow se centre ty ci ry Edinburgh ba ra po ten contem and operate h, Glasgow, on, Edinburg e nd Lo in ls te been with th ho s ha e Sh . Bath ccessfully su Dundee and s ha d an years company 18 ness through the last si guided the bu also has suppor ted HIT e Sh s. ar ye w came chair fe 2006 and be e nc si nd la 18. It’s Scot 20 in ity ar lity ch of the hospita the last few yeas has er relevance ov ent one with recruitm dustry only grown – in e th ng ci fa t issues rtunities po op of the bigges d an broaden skills to onally rs on si pe is m ow – the charities aff and and help them gr ramme, has st og y pr lit p ita hi sp rs for ho l schola sight into the r inspirationa ides great in through thei ant. She prov ont of exploring what rt po im so never been the forefr es the and is also at lve the recruitment issu organisation so to n ke ta n be measures ca d with. ce industry is fa
Jennifer Mason
Lorna McNee at
Head of Brand Tomatin
Jennifer Mason is that Marketing exception. She has worked on the same brand for 10 years, the industry norm would be two years, three at a push. She herself said, “I’ve officially spent a whole decade working at The Tomatin Distillery Co Ltd. It’s unusual for anyone working in marketing to want to work on the same brand for so long but no year has been the same. I’ve been so fortunate to work on a brand that brings out such authentic passion in people and I’ve visited some amazing places. I have some really proud moments under my belt as the brand has gone from strength to strength...”
Rachel
Suttle,
Rachel is the d riving fo Director Hidd Brewer en Lane rc y, havin Brewery g spent e behind Finnie Holding s the prio s r decad ton’s Hidden La and hub e ne wor by itself on Graham. The B king with Kain ed rewery serving prid up susta and veg inable, fu es an beer, lly organ pivoted and dur ic the bus ing lock ines down sh pubs an e d restau s from mainly s r u ants to the pub selling d pplying lic. ire out is th But what mak es Rach ctly to e fact th el s a been cr eative a t she and her te tand nd vers am have shandie atile - c s and e reating xpe serves, all of wh rimenting with dif ich help the cate drive inte ferent gory. rest in
ow Rohaise Rose-Brist Owner The Torridon
awardw not only owns the Rohaise Rose-Bristo d Dan, ban hus h wit tel ridon Ho winning five-star Tor spitality Ho in hip of Apprentices but she is also chair er mb me tee mit com is a Scotland (AHS) and Board prenticeship Advisory on The Scottish Ap . The der hol Inn r ste Ma a (SAAB). She is also ents in el from Rohaise’s par couple bought the hot es an 18-bedroom lud inc , 58 acre estate 2004, and today the traditional pub with a dining restaurant, fine a door h wit el hot luxury modation and an out self-catering accom rs as an yea 30 s 12 rooms, as well as ate ebr cel In 2022 the hotel added to its accolades adventure company. hotel and last year it ned ow ilyfam nt independe rs and 3 Rosettes. gaining 5 AA Red Sta DRAM FEBRUARY 2022 19
THEY USED US, WHY DON’T YOU
AFFORDABLE MUSIC SYSTEMS FOR THE LICENSED TRADE
ATLANTIC BAR & GRILL
BUCKS BAR
GELATOBURGER
GIN 71
THE ANCHOR LINE
TOPOLABAMBA
WWW.RS100.CO.UK SALES @ RS100.CO.UK | 0141 337 1100
GOOD MEMORIES BY BRENDAN MCGINTY
O
n the corner of Bell Street and Albion Street, In the heart of Glasgow’s Merchant City, sits a pub called Blackfriars Bar. Or make that sat a pub called Blackfriars. Because right underneath the banner sign proclaiming the pub’s name, beside its newly boarded windows, protrudes a red and blue To Let sign. The kind of picture, I’m sure, which haunts the dreams of landlords, owners, managers and brewers across the country. What a symbol, I thought on a recent visit to the Merchant City, of the damage done to the fabric of our communities by the pandemic. I felt maybe a bit more saddened than might have been expected in witnessing the end of The Blackfriars. It holds some nice personal memories: what might generously be described as business meetings in a previous life, catching up with good friends in the Merchant City, even meeting a former flat mate – with whom I’d lost touch – more than a decade after we’d gone our separate ways under a pile of unwashed dishes. I can even recall (and I wish I couldn’t) dancing in a Northern Soul/rockabilly type style at a club night in the Blackfriars basement. I wondered how alone I was in my Blackfriars lament when a post popped up my Twitter feed from one Al Cook (@brokenglassye). Under a picture of the boarded up Blackfriars, Al (can we call you Al?), simply posted: “Urgh…a sad site”. A man with such a good eye for a pun is surely a force to be reckoned with. And so it proved with hundreds of likes and shares and a good few posters chipping in with their own memories of a very popular boozer. Some claimed that with no discount on rates during the pandemic, the numbers weren’t adding up. There were memories from punters, former staff members and locals. One opined that the writing was on the wall when Connolly’s, the Irish bar across the road, opened in 2019. I really hope this isn’t the case. Keen amateur genealogists (they exist) will see from the name at the top of the page that I’m unlikely to take an anti-Irish position on anything. What I do believe is this though: it’s important that any community – whether town, village, hamlet or, in this case, trendy metropolitan postcode - retains its fair share of Pubs That Are Just Pubs.
The Merchant City now has several Irish pubs, craft beer pubs, cocktail bars, LGBT positive venues. They’re all really important with dedicated customer bases. There are loads of brilliant Indian restaurants, some nice Italian ones and even a couple of clubs. But Pubs That Are Just Pubs are the glue which hold localities like the Merchant City together. In the age of identity politics these are the places where people with nothing much in common, who may even - gasp - hold opposing political views, meet. And talk. And listen. I don’t want to get all Opening Credits From Cheers about it but there’s a value to that that goes way beyond buildings, house lagers and character managers. The slogan of the Blackfriars – right up there written on the sign is Life And Soul. Oh the irony. I hope whatever appears in its place – and something surely will – offers as much to the people of the Merchant City and Glasgow as its predecessor. At the other end of the scale what an absolute heart-lifting joy to visit the newly reopened Ho Wong restaurant in Glasgow. This is nothing less than the rebirth of a beloved Scottish institution and the biggest pleasure was seeing so many familiar faces among the ownership management and staff – none of them showing any ill effects from the recently-celebrated Chinese New Year. The Ho Wong closed when the former building at York Street was redeveloped as office space. The new place, in Waterloo Street, is breathtaking. Think LA Chinatown with some art deco touches. A bit of a James Ellroy vibe. I wouldn’t go the week before payday. This is a place where you can blow the month’s going out budget in a night. In my case because I can’t stop ordering sides. A triumph for the Chung family who have owned the Ho Wong for decades, in the Year of the Tiger the resurrection of the Ho Wong can surprise us all. Great to see so many Scottish distilleries doing so well in the first round of the World Gin Awards. There are almost too many successes to list individually but with a second round coming imminently it’s all to play for. Incidentally: who do you have to bribe to be a judge on this thing? Brendan McGinty, owns Finnieston Communications. Email: brendan.mcginty@finniestoncomms.co.uk
DRAM FEBRUARY 2022 21
frank adams contracts
We would like to wish Anthony and Fallon and everyone else Mr MacGregor’s continued success. Weassociated would likewith to wish Lisini continued success with The Parkville.
Wishing Manorview We would to wish Hotels lucklike at the everyone at Innishmohr 2015 Scottish Bar continued success. and Pub Awards.
FROM TOnext COMPLETION. Contact usCONCEPT for your project: For your next project contact us: info@frankadamscontracts.co.uk
E-mail: info@frankadamscontracts.co.uk Tel: 01355 590 966
22
DRAM FEBRUARY 2022
BLANTYRE
THE PARKVILLE DESIGN FOCUS BY SUSAN YOUNG
L
isini have just completed Phase 2 of its refurbishment of The Parkville in Blantyre. The refurbishment was planned last year, prior to boss Lisa Wishart becoming ill. Sister and Lisini Director Siobhan Edwards explains, “We have carried out the refurbishment pretty much as Lisa had planned. However not having her to project manage has been a challenge.” She continues, “Research during the pandemic kept flagging up the potential for community premium outlets that people felt safe in. If they had confidence in the product, and the staff, they were more likely to embrace a good community offering than go into the city centre. “We took that onboard. We had a good community outlet at The Parkville but we just wanted to elevate it. We wanted to attract customers for meals, and encourage them to stay the full night, with our premium drinks offering.” The resulting refurbishment certainly does that. The main contractor on the job was Frank Adams Contracting, who knocked down the wall between the bar and restaurant area, creating a flow between what had been two distinct areas. Says Siobhan, “We took what was really a defunct lounge bar – which we had used as restaurant area during the pandemic when social distancing was required – and did a structural internal refit – and opened it up to join with the lounge bar – and we have introduced Harry’s Bar to The Parkville.” “We did this at Angels very successfully. We found people at Angels
enjoyed a great experience and great meal but had nowhere to go after they ate. But when we created Harry’s bar it added a new dimension. They wanted to stay. When we created Harry’s bar we also increased our premium spirit offering, and by refurbishing the space we made the venue into a premium outlet. This allowed us to look at pricing. Our aim was to improve the profitability of the business. That’s our aim here too.” “As well as the new Harry’s Bar, which has its name emblazoned on a mirror behind the bar, there is a statement 10-person round table, which is located in a huge bay window, already it is being called the ‘Bay Window table.’ It looks likely to be one of the most popular tables in The Parkville. Siobhan says, “We are very family orientated and big groups like to come to us for drinking or dining and I think the space in the new look Parkville will be perfect for all occasions and we believe that the refresh really elevates the experience for our customers.” She is not wrong – the new layout has transformed the dining experience. Customers can enjoy an open plan feel with a roaring fire, statement lighting, plush upholstery and marble-effect tables. The colour palette includes muted grey and taupe, which sets off the white and gold tables and new fixed seating perfectly. Pops of colour come with the mustard chairs and flash of red neon in the overhead lighting, while mirrors and wall lighting extend the feel of spaciousness. The new-look Parkville is certainly a lovely and lively place to wine and dine with family and friends. DRAM FEBRUARY 2022 23
TIME TO RISE TO THE CHALLENGE
HOWCASE
A
s one of the sharpest marketing minds in the hospitality industry, it’s fair to say Mark McCulloch knows a thing or two about the sector and the recruitment crisis affecting nearly every operator in the UK right now. The ex Pret A Manger and Yo! Sushi marketing chief talks to The Dram this week in his role as founder of Hospitality Rising – a national movement that has plans to help solve the recruitment crisis forever. As it stands, there are 400,000 vacancies* in UK hospitality – this is before we even consider those that might be thinking of leaving. We have a big problem and we need an even bigger solution. When the pandemic hit, hundreds of thousands of people left the industry, never to return. There is now a finite amount of people in the UK to choose from to fill our vacancies. Essentially our talent pool is shrinking and will continue to shrink unless we do something drastic about it. One of the biggest issues we face is the perception of hospitality as an industry. Only 1 in 5** people nationally would consider working in hospitality – that’s a staggering statistic and for me one that we can collectively address. ‘The status quo is not sustainable’ Staff shortages are currently costing British Hospitality businesses a whopping £22bn* per year with every operator fighting hard to keep the talent they have. The problems are mounting with venue teams stretched and burning out across the sector. HR teams are at the end of their tether. They can’t keep filling the amount of roles with the diminishing talent pool. There is no pipeline of people waiting to join hospitality. This picture is not going to magically get better. Something needs to break the cycle and change the perception of hospitality for the better, forever. ‘Rise together’ I believe we can fix this but only if we rise together. Hospitality Rising is the official industry response to the Hospitality recruitment crisis. It is backed by Hospitality & Tourism Skills Board, UKH, BBPA, BII, Scottish Hospitality Group and also major operators and suppliers across the industry. Our purpose is to create the BIGGEST Hospitality recruitment advertising campaign that the UK has ever seen by doubling the talent pool. Our aim is simple - change the perception of working in hospitality for the better. To make this happen, we need investment. We need everyone to come together to hit our £5m target by the middle of May 2022. To break this down, we are asking every hospitality business and supplier to invest £10 per employee – less than the cost of a hour’s work per person, a fraction of the paybill. The funds – which will be held by UKH – will then be ploughed into an industry 24
DRAM FEBRUARY 2022
advertising campaign led by the country’s top marketing experts who have all donated their time for free to get the initiative off the ground. We have already raised over £350k so far, with support from investors including Hawksmoor, Hilton, The Pig / Limewood Group, Welcome Break, Buzzworks, Wahaca, Wild Flor, Fourth & Church, Athenaeum, Punch Pubs, Butlins, Manorview, Rosa’s Thai, Gilpin, East London Pub Co., Calcot, Blackrock Restaurants (Brighton & London), Wells & Co., DRG. We’re making progress but this is about ALL of hospitality joining forces to fight against the other industries who will steal our future staff. We all know that a career in hospitality is up there with the best – it’s time everyone else recognised that too. Are. You. In? For more information on how you can pledge support email Mark on hello@hospitalityrising.org *UKH **KAM Media
SHOWCASE
SHOWCASE
Put your menu in the hands of your customers with your own app and website. • NO COMMISSION • NO MINIMUM CONTRACT • LOW FIXED MONTHLY FEE • FAST TURNAROUND ByTable
ByTable Order-To-Table •solution for ByTable ByTable Order-To-Table solution for Restaurants, Pubs and Bars Restaurants, Pubs and Bars Order-To-Table solution for Order-To-Table solution for Restaurants, Bars Restaurants, PubsPubs andand Bars
ByTable
Order-To-Table solution solution for for Order-To-Table Restaurants, Pubs and Bars Restaurants, Pubs and Bars
BARS • RESTAURANTS • HOTELS
• Leasing and Rentals • Customer Online Table Ordering Time to re-think how customers are served safely whilst keeping staff protected. Time to re-think how customers are served safely whilst keeping staff protected.
Time to re-think how customers are served www. safely whilst keeping staff protected. CONTACT US FOR MORE INFORMATION
Time to re-think how customers are served www. Glasgow Edinburgh Aberdeen safely whilst keeping staff protected.
• Track and Trace Registration • Handheld Ordering Tablets • EPOS Integrated Credit Card Terminals
0141 299 1802 0131 503 1802 01224 216430 Time Time to to re-think re-think how how customers customers are are served served www. safely whilst keeping staff protected. safely whilst keeping staff protected.
E: info@icrscotland.co.uk
www.
www.icrscotland.co.uk
www. www.
DRAM FEBRUARY 2022 25
@dramscotland
/dram.scotland
SUE SAYS
I’ve been out and about over the last few weeks and it has been refreshing to hear that actually most of you have had a better January than expected. Edinburgh businesses have benefitted from the Six Nations, followed by Valentine’s. Next up is Mother’s Day and Easter. So hopefully the gloom is lifting when it comes to business coming in. However the brewers increases are also coming in, energy prices have gone up, minimum wage increases and in April NI, and rates bills too. The list feels endless. I know many of you do not want to put your prices up, but the reality is that you have to, and your customers will understand that. My age is showing here, but I have been in business through two recessions and one thing that is clear is that when people don’t have a lot of spare cash, they do spend it in the pub. They need the light relief and mental benefits of socialising. I was sorry to hear that Marco Sarao and the team had relinquished their lease on The Swan in Eaglesham. He certainly turned the venue around. I understand he is on the lookout for a new opportunity. Wishing him and his team the best of luck. Columnist Brendan McGuinty mentions his love of Blackfriars this month. It was a pub I loved too - I would spend many a Friday night there when Allan Cunningham ruled the roost. Just for the record former owner Stephen White was forced to relinquish the lease of this iconic pub during the pandemic due to a refusal by Glasgow City Council’s property arm City Property LLP the landlord, to provide any “meaningful rent relief during lockdown’”. City Property pursued the debt and placed the company into liquidation. But in a bizarre twist, Stephen then got a late filing penalty, and a Simple Procedure of Notice claim - at taxpayers expense. He says, “Will 2022 be the year of nasty and bizarre behaviour relating to Covid-related debts and insolvency.” I really hope not. Despite the trials and tribulations of the last two years, there are businesses that despite everything are continuing to invest in their businesses. I take my hat off to each and every one. From Cru Holdings in Inverness to Paul Sloan in Oban, Buzzworks, Lisini, Omni Taverns and so many, many more. Now what we have to do is ensure that we have enough employees to help make the 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 & Diogital 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. The publishers, authors and printers cannot accept liability for errors or omissions. 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. 26
DRAM FEBRUARY 2022
investments pay... usually I would be saying enough customers, but the demand is there. It’s a lack of staff that is holding everyone back. Hospitality Rising is one initiative (see the feature on page 21) that hopes to change people’s perceptions of jobs in hospitality and many others are embarking on marketing campaigns and improving conditions and flexibility. One key area that has to be addressed is mums and dads - who don’t see hospitality as a career for their offspring. That is another challenge.
I caught up with Labour Leader Anas Sarwar recently when he revealed his plan for the way forward. The introduction came via the Scottish Hospitality Group who has been campaigning vigorously on behalf of the trade and its members for the past 18 months. It is a purely voluntary body with no political affiliations, reaching out to all parties. It is just that some parties have been more willing to engage. Stephen Montgomery spokesman for SHG is pictured with Anas above.
CASH CONTROL
Cash Control We supply a comprehensive range of cash retail systems to the licensed trade. • EPOS SYSTEMS • PAYMENT & APP INTEGRATION • STOCK CONTROL SOFTWARE • CASH REGISTERS
For more information contact us on: 0141 946 0444 Or see our full product range at: www.simsautomatics.co.uk
GLASS & ICE
Glass & Ice Scotland’s premier supplier of Glass Washers, Dishwashers, Ice Making Machines & Bottle Coolers. t @simsautomatics f sims automatics l @simsautomatics D simsautomatics.co.uk
Experience a Real Clean Your Dedicated Cleaning Equipment Provider
i-fogger Effortless 360° Disinfection
At the Heart of Hospitality Contact us today
i-vac Freedom of mobility
i-mop XL Revolutionary walk-behind scrubber dryer 28
DRAM FEBRUARY 2022
01506 854 585 capitalpowerclean.co.uk sales@capitalpowerclean.co.uk
