DRAM 380 JULY 2022 by DRAM Scotland

DRAM

380

DRINKS RETAILING AND MARKETING

@dramscotland

DRAM MAGAZINE July 2022 ISSN 1470-241X

/dram.scotland

THE DISARONNO VELVET BATIDA COCKTAIL IS UNVEILED

DRINKS RETAILING AND MARKETING

WELCOME

his is the part of the year that I really love - getting out and about around Scotland checking out the bars, restaurants and hotels that have been nominated by their customers. This issue we give you a bit of background about our sponsors. See pages 21 onwards. I also paid a visit to Innes Bolt, MD of Montpeliers. I really enjoyed the interview. Find out what he has to say on page 18. This month we take a look at some great cocktails to try out on your customers and we also review the Beer and Lager market. Bev Lyons reports on the latest bar to open in Glasgow Wunderbar. Meanwhile Brendan McGinty’s fills us in on his favourite pubs. Why not see if you agree. We also have a couple of special features one on Drysdale and Company and the other on Punch. The magazine is certainly jam-packed. Remember if you want to share any news with us feel free to get in contact.

CONTENTS July

2022

FEATURES

12 18 21

SUMMER COCKTAILS Four summer cocktails for your customers.

COMPANY PROFILE Drysdale & Co

LICENSEE INTERVIEW

Innes Bolt, MD of Montpeliers speaks to Susan Young SCOTTISH BAR & PUB AWARDS Meet the sponsors.

See you next month. Susan Young Editor susan@mediaworldltd.com dramscotland.co.uk

REGULARS

4 6

@dramscotland

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NEWS

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

BRAND NEWS

The latest brand news.

SUE SAYS

Our publisher Sue pulls no punches. DRAM JULY 2022 3

A Ball Pit for grown-ups!

Edinburgh is to get a ball pit for grown-ups when Ballie Ballerson opens shortly in the former McSorley’s Irish Bar in Forrest Road. It’s flagship site is located on Curtain Road, Shoreditch in London but the Edinburgh site is the first one to open outside of England, It will include a waist-deep, wall-to-wall, mirrored, LED disco bottomed ball pit filled to the brim with clear balls, which are cleaned, disinfected, and dried regularly to take on the colour and effect of the ever-changing ball pit vibe. The 300-capacity, 7500 square foot bar will be spread over two floors and is currently being renovated by a team that includes classically trained graffiti artist Armando and up and coming graphic designer Emma Thurlow to create custom murals and UV designs throughout including Ballie’s signature slogans.Founder, Wenny Armstrong (above) said, “We’re so excited to bring all things Ballie Ballerson to Edinburgh. Scotland was an easy choice when expanding Ballie Ballerson outside of England because we know Scots are always up for a good time. It’s been difficult keeping it a secret but we’re so glad to get the news out there and be ready to welcome some new ballers through our doors.’ Ballie Ballerson will be open 6pm – 1am, Wednesday – Sunday. Bar entry is free and ball pit entry will be ticketed with managed time slots.

KORA MAKES ITS DEBUT Chef Tom Kitchin and his wife Michaela’s new Edinburgh restaurant KORA, which in Greek mythology is the ‘Goddess of Flowers, vegetation and spring, has made its debut. The 65- cover Bruntsfield restaurant which officially opened on 2nd July, also has a separate stylish bar area and the restaurant will operate 4 days a week, Thursday to Sunday. Kora’s Head Chef is James Chapman while the front-ofhouse team is led by General Manager Greig Munro, who is supported by Assistant Manager, Sophie Copland who joins the team from Kitchin’s award-winning gastropub The Scran & Scallie and Bar Manager Kevin Stuart completes the team. Chef Tom Kitchin comments, “We have a first-class team, ready to lead a new kind of restaurant and bar that puts local talent, local suppliers and local produce centre-stage. “We’re really proud to be able to give some of our existing team members fresh challenges. The hospitality industry offers incredible opportunities for talented and passionate people and it is exciting to see our team grow and establish themselves. We’re pleased to also welcome some new faces who have spent time at our other venues immersing themselves in our ‘From Nature to Plate’ philosophy and commitment to excellence.”

MANORVIEW ADD THE BOTHWELL BRIDGE TO ESTATE Manorview Group, the Scottish boutique hotel operator, has added the 11th venue to its collection with the acquisition of Bothwell Bridge Hotel in Bothwell, South Lanarkshire. This follows the acquisition of the Brisbane House Hotel in Largs last month. The Bothwell Bridge Hotel, a 90-bedroom hotel with dining, wedding and function facilities, has been owned by the Martalo family since 1980. It was originally known as The Clyde Hotel, with the building dating back to the early 19th century Steve Graham, Founder & Director of Manorview said, “We look forward to taking the baton from the Martalo family and continuing the legacy and story of this wonderful hotel and historic property. We take great pride in our properties, and this will be no different.” Manorview will continue to operate the hotel as is, honouring all existing bookings and ensuring wedding couples enjoy their day as already planned and agreed. But they also plan to invest heavily in the property in the near future. Steve continued, “Opportunities to acquire properties of this kind don’t come along often, so we are delighted to be bringing Bothwell Bridge into the Manorview collection. Like many of our venues, the building itself has fantastic character and quality, and offers so much potential for the future. While our initial focus will be on 4

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getting to know the business better, looking after customers, and supporting the existing team, we fully intend to invest heavily in the interior and exterior of the venue in the coming years. This is something we’ve done on varying levels with every venue we’ve acquired since our inception in 2006. Breathing fresh life into historic buildings is something we’re very passionate about.” The eleventh venue in Manorview’s collection will add 50% to the group’s bedroom capacity, something the business was keen to invest in. David Tracey, Manorview’s Managing Director said, “Scotland has so much to offer national and international guests and adding 90 bedrooms to our capacity will ensure that as a group we can host even more visitors. The venue mirrors the model of many of our other hotels and we look forward to bringing our learnings from other properties to the table, as well as fully understanding where Bothwell Bridge sits in the market, to give future guests the best possible experience.” Armando Cirignaco, former General Manager of Bothwell Bridge Hotel, said, “The Martalo family is proud to have served the Bothwell community for more than four decades and, as we pass the reins to Manorview, we know we are leaving the business we have built in excellent hands with another family firm. We would like to thank the local community for their custom and loyalty and we wish the new operators every success.”

NEWS RICKSHAW & CO WHEELS INTO PARTICK

STATION HOTEL GOES ON THE MARKET The Station Hotel in Larbert is on the market for the first time in 20 years for offers in the region of £775k for the freehold. Drysdale & Company are marketing the hotel, which is immediately adjacent to the train station. Despite the challenges of the last couple of years business has traded well but the owner John Black now is planning to retire with his wife. The property includes a private car park, as well as a large beer garden to the rear of the building, which has utilised a marquee to host events in the past. A separate lounge bar/ restaurant on the ground floor level and commercial kitchen. A further lounge/function room is available on the first

floor which is also where the bedrooms are situated. Stuart Drysdale, owner and Director at Drysdale & Company says, “The Station Hotel is an institution within Larbert presenting an excellent opportunity as a business for either an owner/operator or to be purchased and managed by a multiple site operator. The high barrelage level recorded will be attractive to a group that can source their own beer supply from this free-of-tie hotel. Mr Black, the present owner, has been personally involved in the operation of the business for over twenty years. We look forward to marketing the opportunity for sale to allow him and his wife to enjoy their retirement.”

Rickshaw & Co – the new bar and restaurant which has opened on the site of the former Hyde Cocktail bar in Partick, is a vibrant new addition to Glasgow’s west end and offers a modern perspective on street food from the bustling food markets of India and Bangladesh. The expansive space is split over two floors, complete with a 120-cover restaurant mezzanine, an outside terrace and a café bar. As you enter their doors, you’ll find a giant monkey mural by the entrance and an Instagrammable decorative rickshaw which customers can jump on for photos. With bright block colours throughout and beautiful handpainted booths that embody the Bengali culture, you’ll find everything from animated orange tigers and stunning yellow peacocks as part of the creative decor. Co-owner Tushar Ahmed, said, “It’s been over two years since we started this project and it feels good to be finally opening those doors! Come to Rickshaw and Co to soak up the feelings, aromas and flavours from Bombay to Dhaka. Rickshaw is located at 9 - 17 Patrick Bridge

Chef referral scheme launched by Buzzworks Buzzworks Holdings has introduced a new employee bonus scheme for any staff member who refers a friend to join the company with a focus on recruiting chefs. The referral scheme could see the referrer walking away with up to £1,500 if they recommend someone who takes up a full-time, permanent position. The move comes following Buzzwork’s recent acquisitions and ongoing expansion plans. Nicola Watt, Head of People at Buzzworks Holdings, said, “With Buzzwork’s ambitious expansion plans, we are in constant need to match new recruits to our current vacancies in order for the business to really thrive. “We know how powerful word of mouth can be, so we are looking to our own people and our communities to refer motivated and talented individuals, utilising an impressive bonus pot to reward and thank successful referrals.” Buzzworks estate is now 17-strong and includes Scotts in Troon, Largs and South Queensferry, Vic’s & The Vine in Prestwick, Lido venues in Prestwick and Troon, The Tree House in Ayr, The Long House and The Duke in Kilmarnock and their newest venue, The Fox, Troon.

PIZZA FOR THE PEOPLE Pizza Geeks in Edinburgh are giving back to the local community through their ‘Pizza for the People’ initiative by opening their Haymarket restaurant every Tuesday between 1-3pm to offer a slice of pizza to anyone who needs it. Since Pizza Geeks launched their ‘Pizza for the People’ initiative back in 2018, they have so far given 23,805 pizzas to those in need. Originally ‘Pizza for the People’, saw sales of their featured pizza matched and donated to homeless and disadvantaged people within their local community.

Since then, they have been constantly looking for ways they could expand it to the wider community. Patrick Ward and Finlay Clarkson, Co-Founders of Pizza Geeks said, “With the cost of living crisis causing so many worries for people all over the country we feel now is a good time to do so. “Community slice is for anyone who could use one so please if you know anyone who is struggling at this time let them know and hopefully pizza geeks can help a little bit” DRAM JULY 2022 5

NEWS SWG3 complete first phase of new garden Multi-disciplinary arts venue SWG3 has revealed the first phase of its plans to transform a huge stretch of derelict land behind its main warehouse building into a new community garden. The 3,200m² of wasteland has been redesigned in consultation with neighbours, resident artists, staff and the wider local community as the SWG3 complex prepares for one of its most significant developments yet: a green space. The Garden’s development has been led by horticultural and design expert Jeremy Needham who has also been looking after a miniature forest of indigenous plants and trees which were donated after Cop26. A spacious outdoor terrace stretching out beneath the Warehouse windows has also been built featuring a sculpture designed by awardwinning Scottish artist Jacqueline Donachie. Titled STEP, the artwork

will be installed on the terrace as modular platforms. Across the rest of the year work will begin on bringing to life the plans for the rest of the space, including bespoke seating, growing and food production beds, a sheltered gathering space, a sensory planting area and a woodland walkway. Andrew Fleming-Brown, MD of SWG3, said, “We’re delighted to be able to reveal our plans for The Garden. It’s an integral part of our vision of creating a truly world-class cultural and circular campus, as well as an exciting way for SWG3 to become even more involved with our local community. As a project, The Garden holds so much potential to collaborate, learn and create and we can’t wait to welcome visitors later in the year.” Access times to The Garden will be published on the SWG3 website and from next Spring the Garden will be open daily, all year round.

Star Pubs & Bars strike British Gas deal for its licensees Star Pubs & Bars has used its buying power to negotiate a new energy supply deal with British Gas for its licensees to help mitigate the energy crisis facing the pub industry. This will see the company bulk and forward buy energy from British Gas on behalf of its pubs at times when the market is lowest to ensure competitive prices. This move aims to address the concerns of its licensees who have been reporting that they can only get energy supplied by signing up to contracts with premium prices, lengthy terms, high-security deposits and hidden extras that add up to 60% to their bills. Following the collapse of several energy firms, licensees are also concerned about the security of supply from lesser-known operators. Star Pubs & Bars’ energy scheme – which is run by its energy partner Inspired Energy - is designed to address these issues. Licensees sign up to a one-year agreement to cushion them against the anticipated surge in energy prices in the autumn, whilst giving them the flexibility to renegotiate their contracts in autumn 2023 when prices are expected to fall. There are no additional charges and – subject to

approval on a pub-by-pub basis – deposits are not required. Says Mark MacDonald, Head of Pub Services with Star Pubs & Bars, “Energy is a pub’s second-biggest cost after wages, so the current energy issues are a major challenge for the trade. The energy market is complex, and people need expertise to navigate the terms and conditions of the different agreements. Some of the fourand five-year contracts available look attractive now but could prove very expensive when the market corrects. “Our aim is to simplify the process of securing a good energy deal for our licensees by creating a transparent agreement built around their best interests. All of our 140 managed-operator Just Add Talent pubs will be on it. By using our managed pubs’ buying power, we’re able to offer great rates and terms to our leased & tenanted licensees, too.” To help licensees track and reduce their energy consumption, participating pubs will have access to an online portal showing how they use energy. This, combined with Smart Meter installation, improves billing accuracy and reduces the need for estimated bills. Star Pubs & Bars receives no financial benefit from its energy scheme.

Codona’s unveils collaboration with Big Mannys’ Pizza

Codona’s Amusement Parkin Aberdeen is the location for Big Mannys’ Pizza’s third venture which will see the pizza company supplying Big Mannys’ Pizza not just in the 120-cover restaurant, but around the amusement park. Combined, Big Mannys’ pizzas will be available to 600 seated customers at Codona’s. The former Lucky’s Pizzeria at the park will now become home to Big Manny’s Pizza with the venture adding 12 jobs to the current kitchen team of 20 at Codona’s, who will operate the restaurant as part of the collaboration. John Codona, director at Codona’s, said, “It’s a great collaboration with a young, fresh brand and, as a family-run business, we share its core values. We believe this move will introduce Big Mannys’ Pizza to a wider family market, while the popularity of the pizzas in the young adult market sits nicely with our offering of golf, bowling and karting. It’s great to have Big Mannys’ Pizza as part of Codona’s.” Phil Adams, a co-founder of Big Mannys’ Pizza, said, “This tops off a hugely successful launch period for our business. Collaborations with other northeast businesses have already formed a huge part of the Big Mannys’ Pizza story. Teaming up with a big name such as Codona’s takes us to the next level. It’s been great to see local businesses support each other. The whole BMP team are very excited.”Big Mannys’ has exclusive agreements to deliver its pizzas to Aberdeen bars The College Bar, The Blue Lamp, The Queen Vic, The Kings Bar, The Crown Bar and The Fountain Bar. 6

DRAM JULY 2022

CREATE THE ULTIMATE

APERITIF MOMENT WITH

EDINBURGH GIN

Cannonball Summer G&T INGREDIENTS 50ml Edinburgh Gin Cannonball 150ml Tonic water Grapefruit 3 Strawberries Pepper

METHOD Add all ingredients to a glass filled with ice. Garnish with grapefruit slice, strawberries and fresh cracked pepper.

Discover our range of aperitif serves.

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ALL THE L ATEST BRAND NEWS

COVER STORY

CIDER

Disaronno Velvet creates new cocktail serve for summer

SHARP’S BREWERY’S COLD RIVER CIDER WINS SILVER

Disaronno, the world’s favourite Italian liqueur, has unveiled its latest cocktail creation. The Disaronno Velvet Batida cocktail, consisting of Disaronno Velvet, coconut water and ice. It has just launched in the on-premise across the UK this summer. The cocktail will be showcased at exclusive events in Hush Mayfair in London and the Candy Bar in Edinburgh. The cocktail is made by mixing 1 part Disaronno Velvet, 1 part coconut water and 2 parts crushed ice – served with a slice of coconut as garnish. The Disaronno Velvet Batida is the brand’s latest addition to its prestigious cocktail family, following in the footsteps of globally renowned hero favourites such as the Disaronno Sour and the Disaronno Fizz. The Disaronno Velvet Batida encapsulates the ‘classic’ Disaronno lifestyle; sociable, stylish, and refreshingly original.The new blend is inspired by Disaronno’s ‘DIS IS OUR SUMMER’ concept which aims at reclaiming the summer as your own and inspiring the infamous Disaronno dolce vita lifestyle.

Sharp’s Brewery’s Cold River Cider has won a silver medal at the International Cider Challenge. The award-winning cider which launched in 2021 also won silver last year. Cold River Cider is a collaboration between Sharp’s Brewery’s Cornish team and Aspall Cyder House’s Suffolk team. It is now stocked in over 2,400 outlets UK-wide. James Nicholls, marketing controller for Sharp’s Brewery, said, “In Cold River Cider, we have created something truly unique, and we’re delighted that this has been recognised by the panel at the International Cider Challenge – one of the most authoritative, respected and influential cider competitions in the world. Winning a medal is an outstanding achievement and underlines our commitment to quality and innovation. This is something we are incredibly proud of.”

VODKA

Berry Burst From Smirnoff

ISLE OF BARRA LAUNCHES ISLAND DARK RUM Isle of Barra Distillers’ has launched Island Dark Rum. Michael and Katie Morrison, its Founders, had this to say, “While our story progresses, our family distillery continually grows. Naturally, as does our product range of fine spirits. Filled with interest and ambition, we understand that perfection takes time. Releasing a Rum from the Isle of Barra has always been an interest and a goal of ours and now the time is right for us to explore this spirit.”

DRAM JULY 2022

Smirnoff is adding ‘Berry Burst’ (37.5% ABV) to its growing portfolio this summer however although it will be available in supermarkets from June, the on-trade will have to wait until September to sell it. Smirnoff Berry Burst aims to capitalise on the increasing popularity of flavoured vodka. The brand will be supporting this launch alongside its flavour portfolio with marketing investment worth over £2m in the first launch year. Nick Payman, Head of Smirnoff GB, Diageo said, “The Smirnoff brand is a leader when it comes to delivering consistently high-quality liquids that are trusted by consumers and is also known for its innovation and ability to provide exciting new ways for people to enjoy vodka. Smirnoff Berry Burst is a bold new variant that taps into trending berry flavours and is the perfect accompaniment for key social occasions.”

BRAND NEWS WHISKY TORMORE HAS A NEW OWNER

Independent whisky specialist, Elixir Distillers, is the new owner of the Tormore distillery and brand. The company purchased the distillery from Pernod Ricard last month. The acquisition is the latest move from co-founders and owners Rajbir and Sukhinder Singh to develop Elixir Distillers into a worldleading brand owner, distiller and independent bottler. Sukhinder Singh explained, “Tormore is one of the most visually stunning distilleries in Speyside. It produces a beautiful spirit and fits in perfectly with the Elixir Distillers flavour-first philosophy to bottle only the very highest quality whiskies. We are hoping to build on the work that’s been done by Pernod Ricard to bring to life the magic of Tormore and show consumers around the world just what a hidden gem it is. We are humbled to be the new custodians of Tormore; we couldn’t have asked for a better distillery to welcome to the Elixir family alongside our new Islay distillery, Portintruan.”

SOFT DRINKS

New look for Merchant’s Heart Premium mixer brand Merchant’s Heart has a brand-new look. Its new-look 200ML bottles retain their iconic shape but feature coloured neck labels that differ for each flavour. Kanji, the Japanese symbol for Joy, is embossed front and centre on the bottles, referencing the brand’s Japanese beginnings. Around the foot of the bottles are the embossed words “The Spirit Enhancer”, further highlighting the Merchant’s Heart mission. The new-look bottle is available now and will be supported by POS materials, glassware and tailored activation offerings for partner bars. It will also be promoted through a customer-facing social media campaign that proclaims how the Merchant’s Heart range “Brings Out…” the distinct and delicate spirit it is partnered with.

THE MACALLAN M COLLECTION is unveiled

The Macallan has unveiled The Macallan M Collection, a range of limited-release single malt whiskies which celebrates the brand’s Six Pillars which are the foundation stones that account for The Macallan’s distinctive and exceptional whiskies. The Six Pillars are Natural Colour, Mastery, Curiously Small Spirit Stills, The Estate, Exceptional Oak Casks and Sherry Seasoning. The Macallan M Collection features an array of colours embodying these attributes and reflecting the emotions that drive the brand. The first three expressions are the 2022 editions of M and M Black and the brand-new M Copper, which pays tribute to the unique copper stills utilised by The Macallan since it was founded in 1824. Jaume Ferras, Global Creative Director for The Macallan, said: “Our Six Pillars foundation stones embody all that is unique to The Macallan, together with underpinning the renowned quality and rich character of our whisky. The Macallan M Collection tells the story of these unique attributes and our dedication to uncompromised excellence.” The Macallan M 2022 Release has an RRSP of £5,000, The Macallan M Black 2022 Release has an RRSP of £5,700 and The Macallan M Copper 2022 Release has an RRSP of£6,250. DRAM JULY 2022 9

SUMMER C Treat your guests to a Schweppes summer serve.

KICK OF THE BUSKER 50ml 10ml 25ml 10ml

Busker Triple Cask, Disaronno, Lemon Juice, sugar syrup,

Shaken with ice, fine strain into a coupette glass and garnish with a lemon twist

DI CAPRI SPRITZ Try an

Elderflower Breeze Slimline Elderflower Tonic Gin Elderflower Cordial Lemon Juice Mint Sprig

Schweppes, Great Britain’s favourite mixer* and growing by 20% in pubs & bars this year** *Nielsen CGA Total On-Premise & Nielsen Total GB Home MAT Volume w/e 26.02.22. **Nielsen CGA Total On-Premise YTD Value w/e 26.02.22.© 2022 European Refreshments UC. SCHWEPPES is a registered trade mark of European Refreshments UC.

DRAM JULY 2022

75 ml Prosecco 50 ml Limoncello Di Capri 25 ml Soda Sprig of mint Lemon twist Pour all the ingredients into a white wine goblet, add ice and stir. Garnish with a sprig of mint and twist of lemon

COCKTAILS SOUTHERN SUNSHINE 50ml Southern Comfort 75ml Pomegranate Juice 75ml Orange Juice 1 orange slice and 1 lime wedge

Treat your guests to a Schweppes summer serve.

GIVE IT SOME JAM! 50ml Southern Comfort 20ml apricot jam 8 fresh mint leaves 25ml lemon juice 1 mint sprig to garnish

Try a

Cranberry Sling Slimeline Tonic Vodka Cranberry Juice Lime Juice Lime Wedge

To find out more email connect@ccep.com, call 0808 1 000 000 or visit my.ccep.com. *Nielsen CGA Total On-Premise & Nielsen Total GB Home MAT Volume w/e 26.02.22. **Nielsen CGA Total On-Premise YTD Value w/e 26.02.22.© 2022 European Refreshments UC. SCHWEPPES is a registered trade mark of European Refreshments UC.

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Photos by Ross Dunn

COMPANY PROFILE

DRYSDALE & COMPANY - SCO COMMERCIAL PRO

oing in and out of lockdown in late 2020 was a particularly hard and unprecedented time for the hospitality sector. As it launched to market, Drysdale & Company had a unique proposition for this sector, and was committed to help find solutions. Fast forward eighteen months, and the business, headed up by Stuart Drysdale, (MRICS), a Chartered Surveyor with twelve years commercial valuation experience, followed by five years at an International Property firm as Director in their Hospitality Agency Department, has grown to become one of Scotland’s leading specialist commercial property agencies. Multiple instructions from Hotels to find fresh buyers for premium properties, including Poppies in Callander, have combined with acting for owners of Public Houses, Guest Houses, B&B’s, and self catering holiday properties. Referrals have also come from the agency’s extensive network of professional advisors and business owners. “Going on my own has proven the age old saying that people deal with people, and I love dealing with the many characters involved in the Licensed Trade in Scotland,” said Stuart. “I wanted to explore the new world that the pandemic has produced, working for myself and enjoying autonomy and ownership of an agency business backed by a strong network of hospitality operators and professional advisors that I have built over the years.” “These include my Co-Director, Alex McKie, together with the well known industry names of Brian Davidson, former Operations Director of Star Pubs & Bars, and Stephen Montgomery of The Scottish Hospitality Group (SHG), both of whom are Non Executive Directors of our wider Group.” “All three are directly connected to the real market, bringing to the table multiple contacts and straight talking advice, which is certainly needed at the moment,” added Stuart. “With the raft of challenges affecting the hospitality sector at present, our experienced faces in the sector provide a solid sounding board for the trade, if owners are looking for advice on what their options are, whether it is to sell their business and relocate, outsource, engage hotel management options, expand successful operations and or acquire a new licensed business, or retire and enjoy time with family and friends.” “We are not simply a business sales agency. Our knowledge makes us well placed to provide advice on many aspects of the trade.” Stuart outlined that he believed hospitality based businesses needed to market themselves for sale with an accurate and realistic asking price that will generate serious interest, and lead to a successful transaction. “There will no doubt be more hospitality businesses coming to the market over the next few months and years to come, due to current trading difficulties, but the licensed trade in Scotland is resilient and forward thinking,” said Stuart. “Many robust businesses will continue to thrive by building on solid foundations of good quality service and product. There will be opportunities for groups to acquire independently owned licensed hospitality businesses

Argyll Court, Castle Business Park, Stirling FK9 4TY 12

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OTLAND’S NEWEST SPECIALIST OPERTY AGENCY “WE ARE NOT SIMPLY A BUSINESS SALES AGENCY. OUR KNOWLEDGE MAKES US WELL PLACED TO PROVIDE ADVICE ON MANY ASPECTS OF THE TRADE.” across Scotland, from the Borders to the far north of Scotland and the Islands.” Stuart pointed to the popularity of Scotland as a tourist destination, with a mix of increasing domestic spend through Staycations and foreign travel, to the new normal tourist routes taking in the major cities, the Central Belt, the Highlands, the West Coast, and the ever increasingly popular NC 500. “A number of high profile hospitality acquisitions across Scotland during the past two years goes to prove that there are aspiring operators keen to expand their business offering across the country.” Stuart finished by saying that, although still a young company, Drysdale & Company had enjoyed successful sales across Scotland. “This has included Sheddens Bar and Lounge in the east end of Glasgow, acquired by a multi-site operator, whilst the iconic Lake of Menteith Hotel was sold after a competitive bidding process and closing date to an international hotel operator keen to make their mark in Scotland,” he said. “A new lease was sold to an ambitious licensed trade operator in Edinburgh who took on the former Jeanie Deans site in Edinburgh, whilst two premium guesthouse businesses were sold in central Edinburgh.” New instructions from Drysdale & Company include the Station Hotel in Larbert, an institution in the town, and well known by every commuter on the busy central Scotland train line; Kinlochewe Hotel in Wester Ross, a perfect purchase for an owner operator with a hugely successful restaurant serving the rural population and numerous tourists to the area, and The Robertson Arms in Carnwath, an opportunity for an ambitious chef/owner to take on and develop an established business with a strong catchment area. To follow shortly will be a pub restaurant in the East Neuk of Fife, as well as confidential off market Licensed opportunities in Inverness and the Borders. For further details, and to get in touch with Drysdale & Company check out www.drysdaleandcompany.co.uk

Tel: +44 (0) 1786 820301 | www.drysdaleandcompany.com DRAM JULY 2022 13

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BOUNCING BACK WITH BEER

BY NICOLA YOUNG WITH CONTRIBUTIONS FROM GREGG KELLY

nnovation remains at the heart of growth- especially for the beer category, and this innovation continues to drive on-trade sales – with opportunities in Premium Lager including Light, Craft draught beers, and the No and Low category. Premiumisation has been a long-term trend in the lager category and it isn’t showing any signs of weakening with super-premium now seeing some of the fastest growth around the world. Budweiser Brewing Group, which brews beers including Budweiser, Stella Artois and Corona, is forecasting that by 2025, 70 per cent of total beer consumption will be of brands in the premium or super-premium category. The trend towards premiumisation is also replicated in the no-and-low category. With brewers trying to recoup their losses and consumers returning to the bar and drinking more than anticipated, bar tap space has been at a premium – especially during the re-openings of 2021. On top of this, at the point when no brewer needed it, C02, energy and packaging costs were rising. It all meant that by the end of 2021 the end of independent craft brewing was predicted by some, after 2020 saw the number of UK breweries declining for the first time in 18 years. And yet we now see the sector recovering slowly in the on-trade craft draught sales, now take almost 8% of all draft beer sales The top selling craft breweries in the UK in 2021 include Camden Town Brewery, owned by AB InBev, Beavertown (part owned by Heineken), Brewdog, and Marston’s Shipyard (owned by Carlsberg who recently re-branded the ale as Shipyard). In Scotland the likes of Cold Town Brewing, Fierce Beer, Williams Bros and Bellfield – to name but a very few which are also doing well and are award winning. Louise MacLean Business Development Director for Signature Group the group behind Cold Town Brewing says, “Our craft beer is sessionable – we call it gateway craft, if you are not sure you like craft beer try Cold Town Beer. We now have a core range of four beers plus seasonals which as you would expect are seasonal! We let our brilliant team of up and coming brewers come up with recipes and then put them on tank in Cold Town House and see how they do. She continues, “Recently they came up with a Smoothy beer, and a mango sour called ‘When it goes Sour let the man go!‘ and an orangey one called “Take the pith’. Although we do distribute to the off-trade and do Aldi and Lidl’s craft festivals we are a brand that was bar raised and we will always be an on-trade brand primarily and we have Inverarity Morton distributing it to pubs and bars.

Light, Low and No Alchohol When brands like Kaliber, Barbican and Swan Light first paved the way for low-alcohol and alcohol-free beer in the late 1970s, the customers were those who primarily wanted to avoid drinking and driving. The beers lacked flavour and body, and other than the ability to drive, there was almost no real or perceived benefit (or enjoyment) from the drink itself. This is no longer the case. Drinking Low and No alcohol is not only

seen as ‘normal, but consumers are even viewing it as a ‘treat’ on days when they don’t want to drink. HEINEKEN note that “Alcohol-free beer is performing in ways that alcoholic beer doesn’t - it has poached consumers from the wine category (where choice and availability is considered limited) and is more popular as an alcohol-free product than an alcoholic one for many women this is the first time they have switched to beer and they are loving it.” Brand is the most important factor for consumers when deciding which no-and-low product to buy – ahead of calories, ingredients, taste claim and ABV. There a number of familiar brands here, Budweiser Zero, Heineken 0.0, Brewdog Punk AF, Birra Moretti Zero, and Guinness 0.0 to name some of the best sellers. All are premium options that build on the success of their parent brands and are growing significantly in the no-and-low category – some with triple digit growth across both volume and value. This market is buoyed by strong consumer demand from the Generation Y and Z drinkers, an increasingly health-conscious audience, and although they drink less, when they do consume alcohol, they are looking for no and low or lighter-tasting, more premium options according to HEINEKEN’s Beer Report. This report highlights the opportunity in the premiumisation for light lager, and it points out that 2 out of 3 of pubs serve lighter lager at 10p more than the cheapest lager on the bar. Meanwhile the gap in price between continental and light lager is 51p. They estimate that an additional £5,200 can be earned per outlet by switching to a premium lighter lager. “Light Lager has yet to fully capitalise on these areas. Value sales of Light Lager have grown from 3.7% in 2017 to 4.8% in 2021, while the segment’s share of market has increased by 40% over the last five years”. Molson Coors saw volume sales of Coors Light bounce back in 2021, growing 51% year-on-year. Perhaps this is one of the reasons that Heineken has invested in Light lager with the launch of , Heineken® Silver, which they say is “an extra-refreshing 4% ABV lager with low bitterness and an easy, lighterdrinking profile”.

Premium Premiumisation has been a long-term trend in the lager category and it isn’t showing any signs of weakening with super-premium now seeing some of the fastest growth around the world. Budweiser Brewing Group, which brews beers including Budweiser, Stella Artois and Corona, is forecasting that by 2025, 70 per cent of total beer

consumption will be of brands in the premium or super-premium category. The trend towards premiumisation is also replicated in the no-and-low category. Premium Lager on-trade sales values grew by 5.7% year-on-year in 2021, and again the HEINEKEN Beer Report found that consumers were identifying Continental Lagers as the lead sub-segment in the category. “Continental Lagers have seen an incredible recovery – for example, value sales of Birra Moretti grew +109% year-on-year to £516m while Estrella Damm saw value sales rise 89% to £131m over the same period.” Madri is doing particularly well in Scotland, the Molson Coors brand ….

Draught Lager and Beer Draught world lager has been driving growth in the on-trade over the last few years, growing to nearly 30% from just 5% in 2009 of the draught lager volume with the likes of Birra Moretti, San Miguel, Peroni and Madri Excepcional leading the charge. Brendan Napier, Sales & Operations Director for the Scottish On-Trade at Molson Coors Beverage Company comments, ““To tap into the growing world lager category – which is up by 17.6% in value1 over the past year in Scotland –we teamed up with La Sagra Brewery in Madrid to create Madrí Excepcional, a crisp, clean and refreshing lager that captures “El alma de Madrid” or “The Soul of Madrid” for pubgoers here in the UK. “Since launching in October 2020 Madrí Excepcional has broken into the top 10 draught lagers by sales value2, and currently has the highest value and volume rate of sale per venue in the world lager category3. “Madrí Excepcional is the most successful on-trade launch since CGA On Premise records began, delivering the highest value sales of any alcohol brand in its first year since launch4.” But we can’t forget about our ‘core standard lagers’ – the likes of Tennents, Carlsberg, Fosters and Carling – even although they have felt the greatest impact, these lagers still account for up to 45% of sales value.

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And draught is likely to become ever more popular with licensees once the Deposit Return Scheme is introduced in Scotland – but this will lead to more competition on the bar. Stephen Watt On-Trade Director from Heineken comments, “The last two years have been tough for the trade but the good news is that data suggests the market has bounced back and customers are thirstier than ever. “Punters are being driven into pubs because they’ve missed out on socialising, the atmosphere and of course a great pint of draught beersomething that simply can’t be replicated at home. Steven Sturgeon Belhaven’s Marketing Director, has this to add, “Traditional drinkers are slowly coming back out but the occasion is shifting from meeting mates after work, to groups eating out. Meaning that although frequency is down, hopefully value is up. “We’re seeing a genuine interest in drinks with genuine heritage and provenance, which could possibly explain why customers and drinkers trust Belhaven, as Scotland’s oldest working brewery.” What is also important is the quality of the pint. And one company that is ensuring that pubs and bars draught product is worth drinking is Cleara Brew. Jim Marshall Managing Director for Clear Brew line cleaners said, “For us the line cleaning industry has bounced back, and is actually quite buoyant for a couple of reasons. “Pre-Covid our customers were happy with our service, and were also happy with how Clear Brew looked after them during the crisis, and are happy to continue.” He continued, “With the loss of a number of staff in the industry and difficulty recruiting staff across all sectors, it would be very easy to let standards slip, that’s where companies like Clear Brew can help ensure Health and Safety protocols are being observed by fully trained staff.” 1 CGA data for Total Scotland On Trade, 52 weeks ending 26/03/22 2 CGA data for Total GB On Trade, Draught World Lager brands by sales value, 12 weeks ending 21/05/22 3 CGA data for Total GB On Trade, Draught World Lager brands by sales value, 12 weeks ending 23/04/22

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NOW YOU’RE TALKING

INNES BOLT TOOK OVER AS MANAGING DIRECTOR OF MONTPELIERS JUST OVER FIVE YEARS AGO. SUSAN YOUNG CAUGHT UP WITH HIM TO FIND OUT MORE ABOUT THE MAN LEADING ONE OF SCOTLAND’S FOREMOST HOSPITALTIY COMPANIES.

f ever there was an advert for someone who has worked their way up in the hospitality industry and who has made it their profession, then Innes Bolt, Managing Director of Montpeliers, would be the perfect candidate. Just over five years ago Montpeliers boss David Wither appointed him Managing Director of the company, and during his tenure, the company has come through some of the most challenging years in its 30-year history. In fact, Innes says, “It was by far the steepest learning curve I have ever experienced, and it was the most complicated and difficult spell I have ever faced. But only someone that loves hospitality would say it was “very challenging” but also an “incredible learning period.” And love it he does. Explains Innes, “My first job was as a bar back in the Lovat Hotel Perth at the age of 14. Our neighbour offered me the job and my parents were delighted because it kept me out of trouble and taught me discipline and responsibility, and for me, that’s where hospitality grabbed me. “I loved it from the start.” However, it wasn’t a hospitality degree that he signed up for when he left school. Instead, he opted for P.E. Teaching. But over the next two and a half years he kept his hand in by working in the College Union. This helped him realise being a teacher, wasn’t going to be for him. In 1994 he took a job with S&N working in Bennets Bar in Edinburgh. Coincidentally David Wither also was working for S&N before opening Montpeliers in Bruntsfield in 1992. But it was in 1996 when Montpeliers Edinburgh Ltd (MEL) opened venue number three - Indigo Yard - that Innes first joined the team. Says Innes, “MEL were the most exciting, forward-thinking business in Edinburgh and Indigo Yard looked incredible from where I was.” I applied to be an assistant manager but instead I secured the role of bar lead. So many people were applying for Jobs with MEL at that time and there were at least half a dozen very experienced candidates competing for every role. “You hear about how people don’t consider hospitality a proper career but for me, hospitality will always be a professional, rewarding, and genuine career option. I’ve been developed from bartender to director and although that was not necessarily my initial intention it has been an incredible Journey. In hospitality we can progress into some amazing roles and have ‘money can’t buy’ experiences which are way beyond what I could imagine having in another job.” “As an industry, we are perhaps guilty of trying to overprofessionalise things. As I mentioned, it is an amazing career, and you can have incredible experiences. It takes a bit of luck, plenty hard work and a supportive partner (which Claire has most certainly been to me), but there are amazing positions available. Personally, I don’t quite understand why more people don’t realise this.” “When I joined Monty’s, it was the most exciting prospect in hospitality – with huge ambition in terms of the product, the 18

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A TRUE HOS PROFESSIO training, the design, and the drive to continually innovate. All of that put Montpelier’s far above anything else that was happening in Edinburgh/Scotland at that time. Because of that, it attracted the best people, in fact, the best of the best from around Scotland and from further afield. That is still very much our ethos now. Although today there are many more hospitality businesses with the same ability, passion, and level of commitment.” “It was never easy and was often demanding but most of the time it was also great fun. The various teams of people we worked with were incredible and I have made many lifelong friends. We were constantly required to overcome issues that some people may have found off-putting, but this was what bonded us. This was also the first time I had experienced structured training and that was one of the main pillars the business was built around. Ruth Wither’s desire to ensure the company standards were communicated and maintained across the board and for all new recruits to be trained and given the best opportunity to succeed along with her huge commitment to ongoing training was a significant part of MELs success. This partnered with David’s business mind and gut along with the other director’s skill sets created the perfect melting pot. “MEL is about its people, its customers, and its product. I still do not think enough operators fully commit to training, perhaps due to the investment it takes in time and money, but I genuinely think

SPITALITY ONAL that not training and developing is a huge risk.” Over the next thirteen years he moved up through the ranks from Deputy Manager at Opal Lounge to Operations Director. Innes smiles, “In between I did various things from co-running the Spiegeltents to working alongside Ruth on management training. I loved that about the business, there was never a dull moment. Ruth taught me a lot about how I could use what I had learned at college in hospitality.” There was a lot of chat about “Professional Practices” back then. In 2015 he left to broaden his experience with Paddy Crerar at Crerar Hotels and Josh Littlejohn at Social Bite before joining Stuart McClusky at The Bon Vivant Group. Innes explains, “I quickly realised that I was much more comfortable as a city-centre operator. Stuart’s business had always appealed to me. I wanted to experience what it was like working for another style of operator that thrived in the more niche side of the marketplace. Stuart is phenomenal at that, and I felt my skill set would work well with his. I really enjoyed working with Stuart and his team.” But after two years I returned to Montpeliers, “Leaving The Bon Vivant Group was difficult, but David presented me with an incredible opportunity. Returning to a company that was so familiar to me with people I had grown up with was extremely hard to ignore”

“David and I work well together, My God, he challenges me, but I am not afraid to challenge back. When he offered me the Managing Director role I thought ‘wow that is huge’, quickly followed by, ‘can I do this?’ I have had tremendous support from him, all the partners and Stuart Ross – I have learned so much. I could not have better mentors on my shoulder keeping me right. However, less than three years into the role, the biggest challenge was yet to come – a global pandemic! “Luckily, the business was incredibly secure as cash flow was always a significant priority. The benefit of that, combined with David and Stuart’s business acumen, was that when the pandemic hit, we were in a solid position. Although we went in strong, it was devastating to watch the cash burn. We were confident that we were prepared to survive and get through it. However, when the second lockdown came – we did think ‘can we do this for another unspecified period of time’” “When we could trade, Edinburgh traded very well, overall, our performance over that last 2 years has been much better than we projected”. He continues, “However, we expect the next 12-24 months to be extremely hard. Sales are beginning to normalise, but at the same time, our cost base is up 25/30%. We are reaching the point where we cannot put our prices up anymore as our customers disposable income shrinks – but still, there is always the requirement to try and achieve margins.” “For the last two years, we were forced to be incredibly reactive. On a day-to-day basis, it was a case of “Can we open today? Are our people ok? Will staff be here tomorrow? How do we navigate this so that our customers, and people are looked after? It’s been like that for so long it was hard to see how we could get ahead. How do we take back control? Everything is still moving very fast; it is difficult to spot the patterns and predict behaviours. As cost prices sharply rise, we are assessing profitability weekly.” “That’s why we feel that we now need to invest in our business to take that step forward to take back control. We were reserved with our spending, for valid reasons, during the pandemic, but now we want to improve our estate as quickly as possible. We are finalising the Development Plans for each of our seven businesses with the help of our Management Teams, Jim Hamilton and all our Board. The aim is to significantly enhance the customer experience. We are calling it ‘wow planning.’ How do we elevate things so that our customers are seriously impressed with our people, product, service, atmospheres, and environments? It’s not just planning for the current estate the team have on its mind. “We are keen to grow the business. The aim is to have the first new property later this year and add one a year for the next five years.” “We have an exceptional senior team at Montpeliers who have managed the last few years incredibly well! We are prepared to deal with whatever comes next. The future is exciting.”

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incorporating the DRAM AWARDS

2022

30th AUGUST

DOUBLETREE HILTON GLASGOW CENTRAL WWW.SCOTTISHBARANDPUBAWARDS.COM

MEET THE SPO incorporating the DRAM AWARDS

ntries were closing as we went to press - so look out for the finalists in the next issue of the magazine. But this issue we give you some background on our sponsors - without whom there will not be an awards. This year’s event takes place at the Doubletree Hilton Glasgow Central. Tickets are already selling fast, so if you want to join us please make sure you book them soon. The date is 30th August and Abbamania are performing at our 80’s themed evening.

DOG FRIENDLY PUB OF THE YEAR

Antos has been a wholesaler, importer and exporter of chewing products for dogs and treats for cats for over 30 years. It has grown into an international brand that stands for quality and diversity. You can buy their products in pet shops across the country and online.

CUSTOMER SERVICE AWARD ARO Procurement aims to support SMEs and large companies within hospitality and other sectors to deliver savings, consolidate supply chains and maximise value for money without the cost of having a full-time resource on the payroll. Everything the company does is underpinned by its core values of Integrity, Trust and Transparency.

WHISKY BAR OF THE YEAR Benromach is made in a traditional Speyside distillery owned by family-owned business Gordon & MacPhail. Benromach distillery was first established in Forres, Scotland in 1898 and it was bought by G&M in 1993 before officially reopening its doors in 1998. Benromach single malt is made by hand using the finest Scottish ingredients and matured exclusively in first-fill casks. In April Benormach brought home 3x Double Gold Awards for Benromach 40 year old, Benromach 15 old and Benromach. While last month Benromach 40-Year-Old Single Malt was been named ‘Best in Show’ at the San Francisco World Spirits Competition (SFWSC) – the highest honour at the annual awards.

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ONSORS 2022 INNOVATIVE COCKTAIL BAR OF THE YEAR Born out of modern Ireland and fusing the bold, contemporary and traditional, The Busker is set to disrupt the Irish whiskey category with its four types of Irish whiskeys - Single Grain, Single Pot Still, Single Malt and Blend. The Busker Blend (Triple Cask Triple Smooth) combines the Single Grain with a high percentage of the Single Malt and Single Pot whiskeys. Matured and finished in three different casks (Bourbon, Sherry, Marsala), this innovative process brings out an unique smoothness and intense flavour within the spirit. The Busker Single Collection, represented by the three traditional Irish whiskeys (Single Grain, Single Pot Still and Single Malt), is produced under one roof, each boasting an unmistakable taste profile, with nuances ranging from vanilla and oak, to rich spicy notes.The Busker is distilled on an 18th Century estate in the Ancient East region of County Carlow at the world class Royal Oak Distillery. A major point of differentiation for The Busker takes place during the aging process, where the “Triple Cask Triple Smooth” blend and Single Grain expression matures in authentic, Cantine Florio (1833) Sicilian Marsala wine casks.

EMERGING ENTREPRENEUR OF THE YEAR Buzzworks and Montpeliers are two of the most successful hospitality groups in Scotland if not the UK. Both are independently owned and both are committed to nurturing talent within their organisations and promoting hospitality as a career.

WHISKY GURU OF THE YEAR Deanston, a Highland malt, is part of the Distell portfolio and is made at Deanston Distillery in Doune. Deanston was founded by Brodie Hepburn who turned, what was formerly an old cotton mill, into a distillery in 1966. Today Deanston is hand-crafted by its whisky makers using local ingredients and taking its water from the River Teith. Matured predominantly in Bourbon casks, the classic Deanston range is unpeated, smooth and sweet with honey and heather notes. It is the largest distillery owned by Scotch whisky producer Distell Group Limited, which also owns Bunnahabhain Distillery on the Isle of Islay and Tobermory distillery on the Isle of Mull.

BAR APPRENTICE OF THE YEAR William Grant & Sons is a global brand-owning company that is still an independent and familyowned business. It has a range of premium spirits that are loved throughout the world – with its core brands including The Balvenie, Tullamore Dew, Grant’s, Glenfiddich, Sailor Jerry, Drambuie, Monkey Shoulder, Hendrick’s Gin. It was established in 1887 by William Grant and is run by Grant’s descendants. The company is 100% family-owned, six generations have continued the family business, and the company employs some 2,800 people.

BEST LIVE MUSIC VENUE 2022 Hi-Spirits is one of the UK’s leading spirit distributors with a diverse portfolio of award-winning brands. Its parent company is Sazerac Company, the #1 spirits manufacturer in North America which was founded in 1850 in New Orleans. Hi-Spirit’s brand portfolio includes Tequila Rose, Sheep Dog Peanut Butter Whisky, Southern Comfort, Fireball, Buffalo Trace, Red Leg, Tuaca and Monte Alban Mescal. Although Hi-Spirits was only founded in 199 it has grown into being one of the UK’s Top 10 spirit distributors.

MEET THE SPON incorporating the DRAM AWARDS

TECHNOLOGY ADOPTER OF THE YEAR Hungrrr offers feature-rich ordering solutions, especially for the hospitality industry. Customers today expect seamless and often touchless service, so hospitality businesses must meet this demand and Hungrrr provides the tools to do so. Hungrrr started with a simple idea to help local hospitality venues grow by offering their own delivery and collection service through an app. One of the company’s first clients was Brewdog and the development of that ordering system has led to the technology offering on the hungrrr platform today.

RESTAURANT OF THE YEAR

Inverarity Morton is one of Scotland’s leading independent wine and spirits wholesalers. The business which started out as William Morton was founded in 1945 and bought by industry veteran Sandy Bulloch in 1959 - at the time he was best known for establishing the Glen Catrine bonded warehouse and selling whisky. Current boss Stephen Russell joined the company in 1975 and is one of the most experienced men in the Scottish drinks industry with more than 45 years of service under his belt. Over the years Inverarity Morton has built up a customer base of like-minded independently owned customers such as Di Maggio’s Restaurant Group, Montpeliers, Buzzworks and Caledonian Heritable.

NEW BAR OFTHE YEAR Kopparberg Brewery was re-established in 1994, when Peter Bronsman and his brother Dan-Anders Bronsman bought the old brewery in the town of Kopparberg, Sweden. Kopparberg is now sold in more than 30 countries and is the world’s bestselling pear cider. However it has also branched out and now Kopparberg is known for its fruit refreshment within cider gin vodka, RTD’s and hard seltzers too. Its latest innovation is new Strawberry & Lime draught fonts which are slicker, more vibrant, and more energetic than ever before.

INDEPENDENT PUB GROUP OF THE YEAR The DRAM has been going in its current format for 28 years - it is the publication that promotes and reports on the Scotitsh licensed trade.

SCOTTISH BAR OF THE YEAR For over two centuries Molson Coors has been brewing beverages that unite people to celebrate all life’s moments. Molson Coors Brewing Company is the world’s thirdlargest brewer in the UK and Ireland, Molson Coors has over 2,000 employees and breweries in Burton upon Trent, Tadcaster, Burtonwood, and Sharp’s brewery in Rock, Cornwall and Franciscan Well in Cork, Ireland. Its portfolio includes Carling, Coors Light, Cobra, Doom Bar, Madri, Staropramen, Rekorderlig, Bavaria, Grolsch, Blue Moon, Singha and many more.

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NSORS 2022 CASUAL DINING AWARD 2022 Molinari Extra is a premium sweet spirit made with star anise. It is a major market player in Italy and the undisputed global leader in the Sambuca category. Molinari Extra is obtained by steam distilling star anise seeds and gradually adding alcohol, sugar, fine natural herbs and spices. The extra quality of the ingredients, the unique secret recipe and the years of passion for creating such a distinctive spirit are the secret of its success. Angelo Molinari, with his entrepreneurial spirit, established the company in 1945 in Civitavecchia, near his home city of Rome.

HOTEL BAR OF THE YEAR Created in the historic golfing destination of St. Andrews, and distilled using the finest Sicilian ingredients, Old Tom Gin 1821 symbolises a harmonious marriage between the Italian “Dolce Vita” and the love for the iconic Scottish heritage. It is infused with crisp mountain water, and contains juniper berries from the Tuscan-Emilian Apennines pounded in Carrara marble mortars and blended with some of the finest botanicals including Sicilian blood oranges

BEST LATE NIGHT VENUE 2022 Pernod Ricard UK has been creating conviviality since 2001, bringing premium brands and unforgettable experiences to the United Kingdom. Responsible for the sales, marketing and distribution of Pernod Ricard brands in the UK which includes a number of the world’s top brands – Absolut, Jameson, Chivas, The Glenlivet, Beefeater, Havana Club, Malibu, Kahlúa, Perrier-Jouët, G.H. Mumm, Brancott Estate, Campo Viejo and Jacob’s Creek – as well as top-trending newcomers such as Italicus aperitivo

AWARD FOR SUSTAINABILITY Stoli, which is produced in Latvia, is distributed by the Amber Beverage Group a rapidly growing global spirits company, whose products are found in bars and restaurants around the globe. The brand, formerly known as Stolichnaya Vodka rebranded as ‘Stoli’ to distance itself from Russia amid the ongoing conflict in Ukraine earlier this year. The brand has also created a limited-edition bottle in support of Ukraine in light of Russia’s ongoing invasion of the country. All proceeds from the bottle will be donated to the nonprofit World Central Kitchen, which provides fresh meals to both Ukrainian refugees and those sheltering in the country.

PUB OF THE YEAR Scotland’s leading Sunday newspaper

LIFETIME ACHIEVEMENT

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LIMONCELLO.COM

Limoncello Di Capri is produced today with respect for the traditions and flavours of the Island of Capri, according to the old recipe that dates back to the early 1900s and was passed down to us. A symbol of Italian excellence, it has an everlasting bond with its territory, because it is made exclusively with PGI Sorrento Lemon peels, which being rich in essential oils give body and flavour to the product. Limoncello Di Capri is 100% natural, with no added artificial colourings and flavourings, preservatives or stabilisers. There are only four ingredients: PGI Sorrento Lemons, alcohol, water, and sugar. Limoncello Di Capri pays special attention to the environmental aspects and is fully committed to sustainable production, as demostrated by the Environmental Certification ISO 14001:2015, the international standard best known for the Environmental Management Systems.

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Limoncello Di Capri is made exclusively with the best PGI Sorrento Lemons. These lemons are unique and unparalleled, when it comes to their aroma, taste, balance between citric tartness and Limoncello Capri isof made exclusively PGI Sorrento Lemons. These lemons sugars, andDirichness essential oils. To with exaltthe its best qualities, it is served straight up and very are cold, unique and unparalleled, when it comes to their aroma, taste, balance between citric tartness and as tradition demands. sugars, and richness of essential oils. To exalt its qualities, it is served straight up and very cold, as tradition demands.

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INGREDIENTS

50 ml Limoncello Di Capri 150 ml Tonic Water Sprig of mint Lemon zest

75 ml Prosecco 50 ml Limoncello Di Capri 25 ml Soda Sprig of mint Lemon twist

TONIC

SPRITZ

PREPARATION

Pour all the ingredients into a Highball glass filled with ice. Stir and garnish with a sprig of mint and a lemon zest.

Pour all the ingredients into a white wine goblet, add ice cubes and stir. Garnish with a sprig of mint and a lemon twist.

Proud suppliers to Wunderbar, Glasgow Mark, Johnny and the team wish Wunderbar every success for the future. YOUR FRUIT & VEG PARTNER

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WUNDERBAR

28 Springfield Court, Glasgow DESIGN FOCUS BY BEV LYONS

UNDERBAR in Buchanan Street has opened its doors amidst a flurry of fiesta with burlesque dancing girls, beers aplenty, appetising cocktails and delicious dogs and burgers. Formerly Bread and Butter, which was based around a cantina concept, the new Wunderbar brings a ‘lived in’ German inspired bierhalle feel to the back lane bar and eaterie. The old burgundy seats and darker wood tables and wooden panelled bar have been stripped out completely and replaced with a lighter industrial decor with tiling and brick, lighter tables, topiary to bring the outdoor biergarten inside and offer quirky design detail. On arrival, up a hidden back lane away from the maddening crowds in between the main stay of Buchanan Street and Queen Street, there is plenty of greenerie and foliage in the Wunderbar sign alone. Surrounded by two glowing lanterns from times gone by, the sign is written in a Willie Wonka text font suggesting there is something

pretty wondrous and magical to be found inside. Glass doors lead directly to a stairway that is Instagram friendly with its tiny wooden panelled walls, and the first of many display cages showcasing some of the hundred plus beers on offer. Once up the white tiled and stone clad stairs, industrial style bulb lights give off a warm and inviting glow reminiscent of a traditional, slightly aged Munich bier halle while those who look straight ahead are treated to plenty of greenery via the welcoming garten. It has cosy wooden palette inspired booths with graffitied corrugated iron walling behind them giving a slightly urban feel to the area. It was christened by Lewis Capaldi on its opening night and is sure to be an evergreen hotspot despite our often unpredictable weather. Light brown chairs and stools have clean lines, allowing even more light through the venue. To the direct right of the entrance is a huge wall feature boasting an array of beermats from all over Europe and on the right hand DRAM JULY 2022 29

DESIGN FOCUS: WUNDERBAR, GLASGOW side of the venue there is a stage area, lit in the daytime by two large windows behind it. Burgundy velvet curtains are pulled back during daytime but can no doubt create a cosier ambience by night. To the left of the entrance doorway are more display cages with cans and bottles of beer and at the far end an even bigger caged off area containing premium spirits. A kitchen area lies to the back of the bar area complete with appetising burger, hots dog, chips, and nacho offerings. White tiled walls have been given a distressed look to bring a cellar like feel to the venue. More hanging greenery surrounds the industrial railed lightbulbs which look over the bricked bar area. There are tall chairbacked stools and barrels which have been spray painted with the Wunderbar logo to provide a relaxed tabletop for customers who wish to stand nearby. Lighting consists of round ‘bistro hoop’ style chandeliers with bulbs sticking out of them and a slightly arched roof made of hammered metal panels keeps up with the modern theme, whilst giving customers some much needed breathing space. Designed in collaboration with CM DESIGN, the masterminds behind SUGO and Paesano Pizza fame, the venue plans to take the party from day to night with its disco ball 30

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installation. Mark Brunjes of CM DESIGN said, “The eclectically assembled bar is built entirely of reclaimed and rustic materials to reflect the found nature of the space creating a welcoming, relaxed feel. “The plants flowing throughout the venue and bier garten give it an organic and earthy feel. We worked with a local graffiti artist for all the art installations throughout the space. And our wall feature was created using old beer coasters from around the world.” He added, “Radically, everything was stripped out to allow the new concept to be introduced A stage area has been introduced to allow live music, stand up, comedy and more and the outside area has been closely designed to seamlessly connect with the interior and large sliding doors open both areas up with each other. He added: “The vaulted metal ceilings were completely covered up before and these are now exposed. Timber studs which look like rivets were added, and the ceilings and cast iron columns were painted/distressed by artist Ranald McColl to looked aged. The outside space is very important and this area allows lots of fresh air to flow throughout the space.”

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

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LOOKING FOR AN IRRESIS RUN? THE BROADSTRAIK AN EXCELLENT BUSINESS WITH A £700,000 INVEST

f you are a highly experienced hospitality operator looking for a majestic pub to run, then the Broadstraik Inn in Westhill could be the one for you. With the fantastic £700,000 investment, you’ll have the venue, location, best in class Operations Manager and training programme needed to hit the ground running, all whilst running your own business - getting out of it what you put in. If you were to take on the Management Partnership agreement at the Broadstraik Inn, your potential earnings could be £65K or more! The Broadstraik Inn, a traditional and friendly Scottish pub in upcoming West Hill, needs an imaginative operator. You’ll have the creative vision, energy and enthusiasm needed to deliver the optimum and consistent guest experience. Food is a big part of our offer. Although not complex, it does require absolute attention to detail. You’ll have a proven track record of serving delicious food with the ability to motivate and manage an efficient kitchen team. You will be someone who loves providing regular entertainment, including live music, and sporting events, and maximising the use of a great beer garden and onsite parking. The ideal Management Partner will be versatile, adapting service style for the occasion. You’ll set an ethos of camaraderie and recruit for personality, leading - and inspiring - by example.. Your attention to detail will be second to none. You’ll facilitate a sense of belonging on both sides of the bar, ensuring that your team execute the simple tasks exactly. Hospitality excellence will be at the nucleus of everything you do.

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STIBLE PUB TO K INN PROVIDES S OPPORTUNITY TMENT

THE PUB AND LOCATION The Broadstraik Inn is a traditional Scottish pub in Westhill, an affluent suburb, five miles west of Aberdeen city centre with a 12,000 population within a mile. Guests enjoy the four trading areas, including a cosy lounge bar at the front of the building while basking in front of the fireplaces. They will also watch matches and participate in events in the sports bar. The large restaurant accommodates 80 to 90 covers. Guests enjoy the function room with a bar facility for 50 to 60 people, a picturesque outside drinking space, and a children’s play area. The ideal candidate(s) should clearly understand what the local community looks for from their local pub. You will always have one ear to the ground, seeking to understand what matters to your locals. You’ll know what makes a good event and ensure guests have a wonderful time with high-quality service, food, and drinks. You’ll develop team members to improve both product knowledge and service skills. You’ll thrive during evenings and weekends and be able to develop daytime trade with limited competition nearby. You’ll ensure that

the Broadstraik Inn is the go-to place during these times, setting the right atmosphere for the occasion, whether it be a meet with friends, the big match, quiz night, a bite to eat or a live music event. THE MANAGEMENT PARTNERSHIP AGREEMENT We can offer the perfect Management Partner a competitive deal. Working on a self-employed basis, you will enjoy a five-year agreement, rent-free. You’ll also have an agreed percentage of sales to pay yourself and your team with an industry-leading performance bonus. We’ll cover your living accommodation, including bills and maintenance, and provide the food, drink, menus, and marketing materials. The Broadstraik Inn is part of our delectable Fireside pub concept, all about quality produce. Fireside brings guests only the most honest seasonal ingredients, freshly prepared, beautifully presented, and served with the finest drinks in stunning locations. That’s the essence of the concept. You’ll also have access to the best-in-class Business Support Advisors and Operations Managers to support you and an award-winning and free induction course with ongoing training and marketing support.

DON’T MISS OUT!

Email: recruitment@punchpubs.com. Call: 01283 501 999. Visit: www.punchpubs.com DRAM JULY 2022 33

MY TOP 10 F

BY BRENDAN MCGINTY

nd to celebrate the advent of The Dram awards this month’s column is going to wilfully ignore the rail strikes, the miserable weather, supply issues and all of the other summer bugbears. Instead, I’ve been asked by the Publisher for a list of my all time top 10 Scottish pubs. The hard bit was knowing which ones to leave out – but I made the one crucial entry qualification that they had to have something impossibly unique – a star quality almost impossible to manufacture. So here they are in no particular order. And good luck to all entrants as award season is with us once again.

THE ROAD HOLE BAR, ST ANDREWS, FIFE

Because it is both the most overused and frequently misused word in the English language, I will refrain from employing the word iconic in this description (apart from when I did just then). If anyone knows of a better place to have a drink with both one of the world’s most storied international sporting arenas and the location for an Oscar-winning movie forming the backdrop I’d love to hear it. And I don’t even like golf. The pricing isn’t what you’d call inclusive but the best thing about once in a lifetime venues? You only have to go once in your lifetime.

THE SPEEDWELL BAR, PERTH ROAD, DUNDEE

A favourite for over 30 years and I’m gratified so many of the ones with a place in my heart (and liver and sometimes lungs) have lived to tell the tale. With its L-shaped bar and very traditional interior the Speedwell became a favourite of students but that shouldn’t be held against it. A proper community pub (in all of the best senses of that phrase) in the heart of the city, next year will mark the 120th since the first drink was served.

ALLISON ARMS, POLLOKSHAWS ROAD, GLASGOW

Frankie Boyle once wrote that Jeremy Corbyn reminded him of “those old drinkers you see haunting a new bar because they used to go to the pub that was there before”. I’m reminded of this quote whenever I’m in The Allie which serves an easy mix of veteran regulars and trendy Strathbungo under 40s. The real magic of the place is that I reckon any newcomer would be hard pressed to say whether it’s an old man pub which has “gone hipster” or a failing hipster place which is starting to attract a more, ahem, seasoned crowd. When you think about it there are lots of Pub Things which please both constituencies (questionable décor, IPA, old-fashioned price boards, dogs). And as someone who could reasonably be seen as a bridge between these two communities I love the Allison Arms for bringing all of this together.

TIGH AN TRUISH, ISLE OF SEIL

This one is located close to the Bridge Over The Atlantic which sounds either like a massively ambitious New York art installation or a desperate windswept feature of Craggy Island. In fact, it’s one of the most beautiful and soulful views in an unspoilt Scotland which thankfully appears to remain forever pickled. As I tend to do myself whenever I’m in the Tigh An Truish. Regrettably this has not been for some time but with a recent renovation and an exciting-looking new menu, a return to rub shoulders with locals, trippers and the boaty crowd is very high on the to-do list. Can’t wait. 34

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THE BARE STORY, COWGATE, EDINBURGH (DECEASED)

Nine out of 10 of the places on my list are still operating but if asked for my favourite Scottish pub of all time, The Bare Story might just be it. To be honest I think the mind might just be playing tricks and I wonder if it actually existed (it’s thrillingly unfindable on Google). The odd name was an anagram of its brighter-starred sister The Oyster Bar and was marked by a weird sculpture of a naked figure reading a newspaper. It was the 90s. Nailing it as a Britpop-era palace for the under-30s, it had French table football, and a killer jukebox. And to place The Bare Story right in its “30 years ago” heyday, the regulars used to hush nightly when The Simpsons came on. In the pre-Netflix era the cartoon was watched by a transfixed pub audience with the volume up, as if it was live sport.

FAVOURITE PUBS... COSMOPOL, HOPE STREET, GLASGOW This one would not have made the list without a fairly recent – and radical - change in its door staff. Previously featuring heavy-handed bouncers, the new staff are so friendly they are a big part of the whole Cosmopol. Although I did raise an eyebrow when one told me last month that they’d “never let anyone in who has a drink in them”. The dedicated karaoke tribe who have adopted Cosmopol as their home make this a must-visit after hours in Glasgow.

THE CAVENS ARMS, BUCCLEUCH STREET, DUMFRIES Warning: Real Ale people lie within. Despite this though, the Cavens is one of the best in the south west letting the beer, cocktails and food do the talking: not some dubious Rabbie Burns connections like some others in the town. A relative newcomer (our only millennial on the list) it enjoys a great location near one of Dumfries’s four bridges and a mere walk away from the international sporting mecca that is Palmerston Park, home of Queen of the South football clu

THE CASTLE TAVERN, VIEW PLACE, INVERNESS This is one of those pubs that you’ll know even if you don’t know it, if you know what I mean. The centrepiece of a fork in the road in the city centre, the Castle makes great use of all its available space even finding room for an atmospheric beer garden at the front. I’ve never met a local with a bad word to say about the Castle Tavern in a city where the denizens are - pleasingly pretty rapid about coming forward with an opinion or two. The menu isn’t too ambitious and offers up less than inspired pub staples. But hey: sometimes that’s exactly what’s required. THE JINGLIN’ GEORDIE, FLESHMARKET CLOSE, EDINBURGH A bit self-indulgent this one, as there’s nothing particularly out of this world about The “Jingler”. But this is my list and for a good four years I spent more time here than I did in my own home. Which may not have been a terrifically good idea, but there we are. For journalists of a certain vintage, this place this was a staff canteen, meeting place, panic room and nightclub. It had its own phone box. I wish someone could have taped all the excuses heard within its confines… It still exists and as it’s halfway up a steep close it would be rude not to pop in if you are ever walking the steps between Market and Cockburn Streets.

TABAC, MITCHELL LANE, GLASGOW I should hate this place. It’s hyper-trendy , permanently rammed and - let’s face it - incredibly pretentious. It takes ages to get served and the men’s urinals appear to be a repurposed animal trough. Yuck. It does, though, have great clientele and a fantastic staff and for this much can be forgiven. On a good night when it starts to buzz and the windows open its atmosphere is unlike anywhere else in Scotland.

TOP FIVE OUTSIDE SCOTLAND: Bodeguita Del Medio, Havana AJ Hudsons, Chicago Albert’s Schloss, Manchester CSA, Berlin Bar Nestor, san Sebastian DRAM JULY 2022 35

KOPPARBERG GOLF DAY Kopparberg hosted its annual golf day at Trump Turnberry in Ayrshire at the end of June. On and off trade guests enjoyed a round of golf on the course, which some said was the best course they had played on. Afterwards they all met up for drinks and dinner at the Vic & The Vine in Prestwick. A great day and night was had by all.

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thought it was a late April fools when I saw the heading “Inch’s cider opens world’s first pub for plants - promising the perfect night out for plant and human punters alike!” I think the humans who came up with this idea might have been partaking of plants! To summarise: Inch’s Cider partnered with online plant retailer, Patch and took over Manchester pub The Freemount, renaming it for the night ‘The Seed & Sip’ which was designed specifically with plants in mind. There’s more: the first pub for plants played host to an array of events including the first gig for plants - VIP (Very Important Plants) guests – performed by Red Rum Club; with the lead singer of the band saying, “We hope that the plant guests at the Seed and Sip not only enjoy our music but find it uplifting and it helps them grow!” And there was a horticultural matchmaking twist on speed dating with Speed Planting – with expert advice from Patch to prove there was a plant out there for everyone. I would like to say a huge congratulations to Nicola Taylor of Chardon Management. She was presented with the HIT Industry Award at the recent HIT Dinner. The award is for an individual who has demonstrated commitment to the industry aabove and beyond their day to day job and someone who is recognised as ahead and shoulders above his or her peer group.

Congrats are also in order to eleven of Scotland’s top chefs who are off to the Culinary World Cup 2022 in Luxembourg in November having secured funding of £20K from a Scottish Government Grant Award. Scotland is currently ranked 13th in the world following a highly successful Culinary Olympics in Stuttgart in 2020 and in 2022 the Scottish team will prepare and present a Scottish Menu for 110 guests in the Restaurant of Nations and also present a Buffet for 12 covers in the Chefs Table. The menu for both elements will be composed of produce from Scotland and showcase our world-famous lamb, fish and shellfish. And the chefs in the Scottish Culinary Team are: Scottish Culinary Team 2022 Orry Shand - Entier Services, Aberdeen Craig Palmer - Entier Services Aberdeen Jamie MacKinnon - Seafood Restaurant, St Andrews Fraser Cameron - The Globe Inn, Aberdeen Francaine Tartari - Martin Wishart at Cameron House Haley McCook - City of Glasgow College David Miller - Jupiter Artland, Bonnington House Nr Edinburgh Darren Seggie - City of Glasgow College Rory Taylor - Entier Services, Aberdeen Graham Mitchell - Neumacher Hotel, Aberdeen Kevin MacGillivary - Velvet Cuisine I think Star Pubs & Bars energy initiative (see news) is an excellent idea. They, due to their size actually have buying power and from what I hear licensees are having a hard job getting energy companies to give them competitive quotes. So be sure and check the deal out if you are a Star Pubs & Bars partner. There has been much discussion about ongoing support for hospitality. The train strikes have certainly not helped. One of the easiest ways to help would be to reduce the VAT back to 5% and the reform of rates... the industry is not looking for charity it is looking for a fair deal. Hospitality is the backbone of any economic revival – as the pandemic proved - help us and we can help the country get back on its feet. To me, it is a no-brainer. What do you think?

DRAM DRINKS RETAILING AND MARKETING PUBLISHED BY MEDIA WORLD LIMITED PO Box t: 01560 600585 e: news@mediaworldltd.com w: dramscotland.co.uk Editor- Susan Young • Chairman Noel Young • Commercial Head Nikki Oji Advertising Sylvia Forsyth • Admin Rebecca Orr The publishers, authors and printers cannot accept liability for errors or omissions. Any transparencies or artwork will be accepted at owner’s risk. All rights reserved. No part of this publication may be reproduced in any form without the written permission of the copyright holder and publisher, application for which should be made to the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © Media World Limited 2022. Printed by Stephens & George Print Group.

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