SUE SAYS Our publisher Sue pulls no punches

SUE SAYS!

@dramscotland /dram.scotland

Ithought 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?

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