DRAM August 2022

DRAM

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DRINKS RETAILING AND MARKETING

@dramscotland

DRAM MAGAZINE August 2022 ISSN 1470-241X

/dram.scotland

incorporating the

2022 DRAM AWARDS

ALL THE 2022 AWARDS FINALISTS DRAM AUGUST 2022

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www.drinkaware.co.uk

DRINKS RETAILING AND MARKETING

WELCOME

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can hardly believe it is that time of year again - when we reveal who the 2022 Scottish Bar and Pub award finalists are.

It has been great to get out and about and see so many great venues and talented people.

Roll on the awards ceremony itself which is, as I am writing this, just about at capacity.

See pages 19 onwards to see who made the final cut. Remember finalists were voted for, and now mystery shopping and the judges are out and about.

This issue we have an interview with Colin Beattie - Bev Lyons caught up with him to find out what his plans for the future are and how business has been.

We have our regular column from Brendan Mcginty and our design feature this month is on Our Place Annan.

Our special feature is on Festivals. Nicola Young reports.

CONTENTS

August

2022

FEATURES

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FESTIVAL FROLICS

Nicola Young takes a look at what’s happening .

MORE HITS THAN THE BEATLES! Bev Lyons talks to Colin Beattie.

THE 2022 AWARD FINALISTS The final line-up.

DESIGN: OUR PLACE ANNAN

Here’s to a busy month. Hope to see as many of you as possible at the awards.

Susan Young Editor susan@mediaworldltd.com dramscotland.co.uk

REGULARS

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@dramscotland

/dram.scotland

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NEWS

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

BRAND NEWS

All the latest brand news.

SUE SAYS

Straight talking from our very own Editor.

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DEAN SPREADS HIS WINGS

Chef Dean Banks has now opened Dulse in Edinburgh’s Queensferry Street on the site of the former L’Escargot Blanc.

The latest addition to his family of businesses is now fully open as both wine bar and restaurant across two floors, and offers small plates based around Dean’s love of Scottish produce and in particular seafood, as well as his own premium drinks brands Mond Vodka and Lunun Gin as house spirits.

Dean said, “I’m so happy Dulse is now fully open and it’s exactly as I planned – I love it.

“It’s the perfect neighbourhood restaurant you want to drop in for a drink, a few bites, and end up spending a long afternoon or evening with friends old and new enjoying stellar food and drinks.

“It’s relaxed, it’s small plates, it’s exquisite seafood and the stunning produce I want, which our lovely country is famous for.

“My spirits brands Mond Vodka and Lunun Gin are front and centre for cocktails, as are our sustainability policies, so look out for lots of recycled food items – like using peels to make syrups and things.

“There is so much we can do in the trade and I am determined to lead the way whenever possible, for my own children and for everyone’s children.”

KING’S ARMS DUO EXPAND

NEW GLASGOW VENTURE FOR CHEF FERRIER RICHARDSON When the East End Fox opens in Glasgow in the Autumn it will be a return to his roots for Celebrity Chef Ferrier Richardson, who has taken on the former Barrachnie Inn in Garrowhill.

The Greene King leasehold is currently being refurbished and will be called the East End Fox when it opens in October.

The chef, who made his name as an executive chef at the Buttery and Rogano restaurants, was also behind the likes of October, Yes, Eurasia and Opus but for the past 15 years he has been working as a Private Chef travelling the world, latterly working for four years as the Private Chef to the President and the First Lady of the Government of Gabon in West Africa. He has also worked as a consultant for various people including Elliot Wright in Marbella.

He returned to Glasgow recently with wife Anne Marie. Ferrier told DRAM, “Originally I was interested in buying the site, but there was so much interest in it, Greene King decided to keep it in its portfolio, but when they were looking for someone to take it on, I jumped at the opportunity. I think that with the recent pandemic having a gastro pub out of town is the right thing to do.”

He continued, “It will be a gastro pub serving half decent food. It will be interesting but not Heston Blumenthal! I hope we get known for doing things like the best fish and chips. It will be modern Scottish with a touch of Asia. We will also be focussing on drinks as well.”

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It’s been a busy couple of months for Mikey Lennon and Gareth Kelly – last year’s winners of Sunday Mail Pub of the Year. They have just given their award winning King’s Arms in Fenwick a makeover and at the same time have taken over the The Kadikoi Bar and The Memory Lane in

Kilmarnock’s Bonnyton Road.

The pair have already spruced up The Kadikoi following the retiral of former licensee Frank McEwan and re-opened it last month.

Meanwhile the refurbishment of the King’s Arms has seen the building’s exterior revamped.

Whistler on the Green makes it debut Whistler on the Green opened recently on the site of the former Whistlin’ Kirk on Glasgow’s Greendyke Street. The bar, which is owned Glasgow legends Brian Traynor and Ricky Scoular ,is described as “a bar which does nice food!” Chefs also plan to make the most of its proximity to the fish market with Oysters and Guinness, Moule Frites and Sardines expected to grace the menu shortly. Right now the bar is promoting its Sunday Roast and pub classics such as The Ruben. The bar also benefits from ‘grandfather rights’, and can open from 8am.

NEWS COCKTAILS AND BALLPIT! Edinburgh now has a Cocktail bar with an adult ball pit in the shape of Ballie Ballerson, which has opened in the former McSorley’s Irish Bar in Forrest Road. It’s the first venture outside of London for the Edinburgh company which is owned by Wenny Armstrong, who founded the the world’s first ball pit cocktail bar, with cocktails made out of childhood sweets, in 2016.

The new 300-capacity venue with its 7500 square foot bar is spread over two floors on the first floor there is a wall-to-wall mirrored ball pit that’s filled with clear balls that change depending on the vibe of the LED disco bottom.

On the ground floor,there is a Ballie Baller-booth with takeaway photo strips, for the instagram fans. It also has Edinburgh’s biggest glitter ball which is 1.7m in diameter.

The bar is serving up signature serves including the ‘Dibbie Dabberson’ and ‘Skittle Sour’, other cocktails, which start from £6 each, include the tequila-based ‘Hubba Hubba Bubba’ with lime and bubblegum as well as the ‘Ice Lollypalooza’, and Neapolitan-style pizzas are offered too.

Olaya Martinez, Ballie Ballerson Edinburgh’s general manager comments, “We’re excited to be bringing our ball pit cocktail bar to the Scottish capital. We’ve spent a lot of time carefully considering the hospitality scene here to get it just right for our new ballers. We’ve got a few more surprises up our sleeve that make our Edinburgh venue unique, but you’ll have to see it for yourself.”

COMMONSENSE IN ABERDEEN Aberdeen-based Celera has started the fit-out of its new venue in Aberdeen in Union Terrace Garden called Common Sense which they describe as being “more than a coffee house and a bar.” hopes to open in the gardens in late August or September this year.

The venue, which is expected to open within the next six weeks will open from 8am to 8pm with three Acts; Act 1 – drop-in and takeaway in the morning, Act 2 – indoor and al fresco grazing food and drinks later in the day, and the Finale – evening drinks, food for pre-theatre goers and the opportunity to simply enjoy the terrace.

Common Sense, is putting community and arts at the heart of their plans and this includes building a bookcase to hold 1,000 books that it wants customers to read on the terrace, or even “out into the big wide world”. They are asking for a small donation with all proceeds going to Aberdeen City Library.

Sloan opens No.17 The Promenade Paul Sloan has opened a new hotel in Oban – No 17 The Promenade. The hotel, formerly The Wellpark Hotel, has benefitted from a multi-million pound renovation following a six-figure investment from The Cumberland Building Society which accounted for 60% of the investment.

The 19-bedroom, ocean-facing boutique hotel, saw a complete interior makeover which included stripping the building back to the stone to install improved plumbing and air conditioning systems, as well as temperature controlling technology throughout the hotel.

Some of the features of the original hotel have been maintained including a 16th Century Jacobean ceiling which adorns one of the living areas.

Each of the 19 guest rooms has been individually designed and all offer either sea views, woodland outlooks or outdoor terraces.

Paul opened No.26 by the Sea in Oban, two years ago, and also owns various restaurant brands across Glasgow, Edinburgh, and Oban.

Paul Sloan, said, “I’ve worked in the industry for many years and have often found conventional banks difficult to efficiently progress projects with. Working with the team at The Cumberland has been one of the easiest processes I have experienced in decades, and I am really pleased to have finally opened the doors at No.17 to show off the fresh look.

Roxy Leisure has announced that its latest Roxy Lanes site will be in Edinburgh. The 25,000 sq ft Rose Street location will feature a range of activities, including ten-pin bowling, ice-free curling, American pool, air hockey, karaoke, arcade games, basketball, beer pong, bank shot shuffleboard, and shuffleboard.

Edinburgh is the 13th site for the Roxy Leisure group with their newest site opening in Sheffield this August.

Roxy Leisure’s, Commercial Manager, Joel Mitchell, said, “Edinburgh is a beautiful and historic city with a creative spirit.

With its abundance of theatres, comedy clubs, bars, and restaurants, Edinburgh’s nightlife scene is second-to-none. We’re excited about bringing our competitive gaming concept to this vibrant city.”

The Loch Leven Hotel in Ballachulish is for sale through Drysdale & Co. The current owners, Craig and Noru Innes, who have operated the business for over eight years, are now looking to sell the twelve bedroom hotel right next to the A82, one of the main tourist routes leading from Central Scotland north to Fort William and Skye so that they can concentrate on their successful Pixel Spirits brand, which specialises in craft gin, vodka and rum.

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BATTLEFIELD REST IN ALL ITS GLORY

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he Battlefield Rest restoration is visible to all, and the former tramcar station is looking superb, after owner Marco Giannasi embarked on a restoration project which has seen the building, built in 1914-1915, returned to its former glory. It has been a labour of love for the restaurateur who bought the former tram station and newsagent, in 1993.

The building, which became B-listed building in 1981, was built by by Frank Burnet & Boston Architects and was once described “as the most exotic tram shelter In Scotland “.

The exterior restoration to return the building to its original specifications, which started last year, has been carried

by Paul Hodgkiss Design, and a team of craftsman. Their task was to replace the rooftop canopies and balustrade columns, but sustainably.

The 130 original columns that form the balustrades on the rooftop were made of the Paraná pine from Brazil which is now critically endangered, so the 2ft balustrades were replaced with new columns made of Eucalyptus wood, which is harder, more durable, and more sustainable.

The old columns have subsequently been given a new lease of life because the restaurateur created the Battlefield Rest “Column Charity Project and with the help of Paul Hodgkiss 130 columns were recycled from roof balconies and offered to artists and other reative people to create future artworks. These included Adrian McMurchie whose illustrations of Glasgow landmarks can be seen all over the city. The artwork was then auctioned off for the Articulate Cultural Trust charity.

The next step in the restoration project would be benefitted if plans to pedestrianise the area were given the green light, this may allow Marco Giannasi hopes to realise his dream of installing a 1920s tram next to the restaurant.

But for the time being Marco says, “It has been a journey.

The Craftsmanship and quality will now last for future generations.”

WINNOCK HOTEL CHANGES HANDS AFTER 33 YEARS The Winnock Hotel, located in the heart of Loch Lomond National Park at Drymen has been sold to a private investor in partnership with New World Hospitality in a deal brokered by Smith and Clough Business Associates and Christie & Co following the retirement of owner David Warnes who has owned the hotel since 1989.

Formerly a coaching inn, The Winnock Hotel, which dates back to the late 1700s has been restored and transformed into a multi-faceted tourist hotel with 73 bedrooms, a characterful restaurant, function room and public lounge bar.

GGraeme Smith of Smith & Clough comments, “ Having known the client for many years I was delighted to have been involved, alongside Gary, to sell the Winnock Hotel, on a completely confidential basis, which is regarded as one of the finest privately owned hotels in the area. Having bought the hotel in 1989, our client developed and built a very successful business and can now enjoy a well-earned retirement from the trade.

Both Gary and I wish the new owners every success for the future” 6

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“Best Wishes to Yellena, Marco and the whole Battlefield Rest Team.” www.bernardcorrigan.com | fish@bernardcorrigan.com 0141 552 4368

LEGAL NOTICE Sky Limited and Sky UK Limited (together “Sky”) recently sought and were awarded Court orders (in the Court of Session, Edinburgh) which prevent the following licensees and anyone acting on their behalf from showing Sky programming illegally, and thus infringing Sky’s copyright, without the requisite commercial licence.

OLD GOVAN ARMS Natasha Copeland (Tenant) & Janice Paterson (DPM) 907 Govan Road, Glasgow, Lanarkshire G51 3DN

STABLES BAR M & K Taverns Ltd (Tenant) & Maureen McLaughlin (DPM) 607 Old Edinburgh Road, Glasgow, Lanarkshire G71 6HJ

The Court orders each contain the following terms: • Damages in the sum of £10,000 (plus interest); • A permanent interdict (the Scottish equivalent of an injunction) against the above individuals (and anyone acting on their behalf) from infringing Sky’s copyright; • Granted Sky the right to publish notices advertising the orders granted in local press at the cost of the defenders up to £5,000; and • Awarded the expenses of the Court action to Sky. DRAM AUGUST 2022 7

BRAND NEWS

ALL THE L ATEST BRAND NEWS

WHISKY

anCnoc celebrates modern makers anCnoc has created a new partnership and event series, The anCnoc Craft Cast, which celebrates some of the UK’s most dedicated craft producers.

The first partnership kicked off this month with Glasgow’s Overtone Brewing Company. Guests at the evening event enjoyed beer and whisky pairings and an after-hours glimpse behind the scenes on Overtone’s small brewery floor.

Stuart Baxter, Global Whisky Ambassador for anCnoc led the tastings for Craft Cast guests on the night. He said, ‘We hear the word craft a lot these days, and it’s easy to forget what it really means for true craft makers and the products they make. With the Craft Cast, we’re on a mission to dig a bit deeper, stepping into the communities of some incredibly skilled craftspeople to explore their world and celebrate the values we have in common over a dram. The brilliant beer makers at Overtone were a natural first partner for us.”

The Kilnsman and Paloma launched by Goldfinch Independent whisky merchants Goldfinch has launched two collections of limited edition bottlings - The Kilnsman which is already available and Paloma which launches later this month.

Based on the shores of Loch Lomond, Goldfinch Whisky is an established team of highly creative wine and spirits experts, founded by Andrew Macdonald-Bennett, who previously launched the Mey Selections Single Cask Release.

The Kilnsman is a family of whiskies which focuses on the often underappreciated and dying art of hand kilning the barley in the whisky-making process. While Paloma explores the influence that sherry can have on a variety of single malt whiskies. The bottlings are made by selecting casks from the rarest of all sherry types, Palo Cortado. The beautiful artwork featured on the label is of the painting titled La Paloma exhibited at the National Art Museum of Catalonia in Barcelona.

The Kilnsman’s Dram and Paloma collections are priced from £85. Available to purchase on goldfinchwhisky.com.

BENROMACH LAUNCHES THE SECOND ANNUAL RELEASE OF 40-YEAR-OLD SINGLE MALT Benromach Distillery in Speyside has launched its second annual release of Benromach 40 Year Old with just over 1,000 bottles of this rare, single malt available to whisky enthusiasts globally.

The launch follows a prestigious award win for Benromach 40 Year Old at the San Francisco World Spirits Competition 2022, where it won ‘Best in Show’.

Bottled at a cask strength of 57.6% and natural colour, Benromach 40 Year Old, 2022 release, spent over four decades maturing in sherry casks. The result is an exquisite single malt and the distillery’s oldest annual release.

Keith Cruickshank, Distillery Manager at Benromach, said, “This rare whisky truly is something special and reflects the nuance and character of the casks it has been matured in.”

Benromach 40 Year Old 2022 is priced at £2,000.

GIN

WELCOME TULCHAN GIN A new Scottish super-premium Speyside gin, Tulchan Gin, has been launched by the Stoli Group, Taking its name from Tulchan Estate in Scotland, Tulchan Gin is a small batch gin distilled in Speyside, with flavours inspired by the terroir of the Estate located on the banks of the River Spey with botanicals including sloe berries, elderflower and blackberry leaves which are found on Tulchan Estate and unusual botanical asparagus.

Tulchan Gin is presented in a luxury embossed blue glass bottle with tartan running down the side, reflecting the gin’s Scottish heritage.

In the UK the brand is distributed by Indie Brands, part of Amber Beverage UK but it is distributed globally through the Stoli Group.

Tom Jones, Ultra-Premium Spirits Ambassador, will be working with trade accounts and retailers to support the launch of the brand in the UK and around the world. Tom is based in Scotland and is a regular visitor to Tulchan Estate.

Commenting on the launch Kara Anderson, Global Brand Lead Gin, Stoli Group, says. “We are delighted to launch our first gin expression from Tulchan Estate to trade and consumers. Being distilled in Speyside, in the heart of whisky country, we are looking forward to introducing Tulchan Gin to whisky drinkers as well as gin lovers throughout the world.”

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FESTIVAL FROLICS FESTIVALS ARE BACK AND THEY ARE BACK WITH A BANG. CONSUMERS AND THE TRADE ARE EMBRACING THE RETURN TO NORMALCY. NICOLA YOUNG TAKES A LOOK AT WHAT’SMAKING AN IMPACT THIS YEAR.

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elladrum, Connect, Transmit, ButeFest, Piping Live! and of course the Edinburgh Fringe and Festival – its’ great to see festivals back and the good news is that hospitality benefits all round. And that’s before we count in all the whisky and gin festivals taking place around the country including the Spirit of Speyside and this year we saw the Falkirk Gin Festival.

The added support that comes from drinks brands around such events really do add value for audiences and the on-trade alike.

Sponsors and brands participating contribute to delivering ‘The Perfect Stage’, a key tenant of how Scotland promotes itself.

The work that goes into creating the perfect stage is of course as much to do with the brands that take part and many come up with unique, witty and engaging ways to entertain – as well as delivering the much needed funding that helps these events to take place in the first place. You only have to walk around Edinburgh at the moment to see the brand activations that have taken place.

It is not just about the branding I recall, quite a few years ago now, sponsoring the tent on Princes Street for a new brand

launch during the Edinburgh Festival – we also did 48-sheets, bus shelters and digital advertising). Did the sponsorship work? Yes. But the value of meeting and seeing our audience was invaluable in terms of really understanding our positioning and what we were missing. Being able to watch customers experience our brand was insight that no data could provide. And of course, we able to leverage the sponsorship to sell advertising around our online offering too.

It was a chunky part of our marketing budget that year and the powers-that-be must have wondered why we picked the Edinburgh Festival rather than, say, a larger music festival.

The Edinburgh Festival is somewhat unique – it covers comedy, music, theatre and a range of the arts. It is neither only a food and drink festival nor simply a music festival, and it remains one of the biggest festivals in the world.

Consider this: in 2019 the Fringe sold more than three million tickets for 3,841 shows at 323 venues, with over 1m attendees (around 90% from the UK, and over 70% from Scotland).

Glastonbury, thought to be the biggest music festival in the world DRAM AUGUST 2022 13

(along with Coachella) attracts ‘only’ around 200k visitors. And if you are the wider UK market, Edinburgh shows are attended by almost twice as many UK residents outside of Scotland than Glastonbury.

Even this doesn’t capture the draw, with many people not attending events but travelling to Edinburgh to enjoy the shows in the streets, bars and restaurants. It is estimated that up to 4m people visit Edinburgh during the festival. That is a staggering targeting opportunity for brands in the drinks sector and it’s right on our doorstep.

Although official figures suggest that the Edinburgh Fringe brings an economic impact of well over £200m other sources have estimated that the direct and indirect impact benefits the city by more than £1 billion according to The Centre for Economics and Business Research.

The importance of the festival to the local economy was certainly put into focus by the pandemic when it was cancelled and the impact on hospitality was horrendous.

But the mood in town is optimistic.

Says Innes Bolt, MD of Montpeliers, “Its brilliant to have the full festival back in town! Good for business and great for the city! A few more independant venues run by a ‘collection’ of local operators (along with no road works ) would make it perfect!

While Anne Still of Omni Taverns who own Whiski, Whiski Room and Copper Still, ““The festival is very important to Edinburgh and is the busiest month of the year for us. We love the vibe in the city, it’s teaming with life and activity and we’ve missed it so much.”

Johnnie Walker and Edinburgh Gin are headline sponsors of The Fringe.

But the sponsorship opportunities spread across events and venues.

One of the largest is Underbelly, the live entertainment company, which produced or co-produced 23 shows in 2019, investing over £500,000 to support artists to develop existing and new work. Their events and festivals division runs one of the biggest operations at the Edinburgh Festival Fringe.

This year Naked Malt is an official sponsor of Underbelly at 14

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the Edinburgh Fringe 2022. The Naked Malt Garden will feature at the Reid Quad area in Bristo Square is open until 29th of August – with a large bar & Instagrammable space, to inspire Edinburgh Fringe visitors to #LiveNaked!

The bar area has its own enclosed space next to McEwan Hall, which is Underbelly’s largest performance venue with 1000 seats.

The Naked Malt Garden features a fully branded bar space, with x3 Naked Sours on menu, with x2 of the serves being designed by two of Edinburgh’s top bars: Hey Palu & Superico.

Molson Coors is also prominent at the festival.

Molson Coors Three Fold is everywhere this summer and they have just launched in draught at Eastside and Candy Bar (Montpeliers) in Edinburgh.

Brendan Napier, Sales & Operations Director of Molson Coors told us, “We’re delighted to see the return of in person events, allowing consumers to get back to enjoying all that Scotland has to offer.

“In Edinburgh we’ll be refreshing audiences with Madri, Blue Moon, Staropramen, Three Fold Hard Seltzer and Rekorderlig at Underbelly, Pleasance Courtyard and Gilded Balloon Teviot.

‘In Glasgow, our lighter tasting Pilsner, Pravha, is at junction1 for their series of summer events. And we’re delighted to be returning to the beautiful Belldarum with Carling & Carling Cider.

And brands are getting creative to find opportunities and showcase their offerings with tastings, in-bar promotions all fitting into the mix.

At The Fringe Disaronno are running a “Tia Maria Two of a Tini” bar at George Square, showcasing their Tia Maria Matcha cocktails and different variations of Espresso Martini’s.

There is also a one-seater bar that takes over the ‘wee’ police box on Princes Street. The one-of-a-kind, oneseater drinking hole is being introduced

by Scotch Whisky independent bottler Cask 88 just outside the Johnnie Walker whisky experience and it will be serving drinks throughout the Fringe. It’s a one in, one out experience!

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There is even a show about drink tasting. Tom Sandham and Ben McFarland , the pioneers of alcohol-based comedy, will be performing the newest version of their “Thinking Drinkers Pub Quiz” – a show that gives every audience member five complimentary alcoholic drinks.

As theatre-goers compete head-to-head, with a quiz sheet and pencil in one hand – and a selection of drinks in the other – the award-winning alcohol experts and drinks historians are embarking on an exploration of alcohol’s influence on every aspect of humanity.

Armed with their “Drink Less, Drink Better” mantra, Sandham and McFarland shall be filling audiences’ glasses with Brockmans gin, Krombacher, Diplomatico Reserva Exclusiva, Johnnie Walker and Elijah Craig from the USA. The colour of Edinburgh is also enhanced by the numerous outside areas which are branded by well known, and lesser known brands. From the Whispering Angel area at Tiger lily – one of the prettiest in the city to Smuggler Spirits at the Festival Village.

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LICENSEE INTERVIEW

MORE HITS THAN THE BEATLES

BY BEV LYONS

“LEGENDARY” WOULD BE A GOOD DESCRIPTION OF COLIN BEATTIE BEV LYONS FINDS OUT MORE

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’ve I’ve had more hits than the Beatles’ says Colin Beattie with a wry twinkle in his eye as he sits back to enjoy a morning roll in the art-adorned walls of Oran Mor. By ‘hits’ Colin is not boasting about his successes - of which there are very many - but instead of the blows that have been dealt to him over the 35 years he has been a hugely active publican, restauranteur and devotee of culture and the arts.

Covid, of course, has been one of the latter obstacles he’s had to contend with alongside all of Scotlands publicans, but he says the headline act on his personal hit parade came from a certain Dan Quayle, ex-Vice President of America and his merry band he says of ‘vulture capitalists.’

Colin explains, “In 2012 a company called Cerberus (which in Greek mythology is a three-headed dog that guards the entrance to Hades) bought over some of Clydesdale Banks ‘distressed debts‘ which my businesses were wrongly classified as.

“I had to go and see them in London and they invited me into a standby arrangement which gave me the option of going under that day or paying £100,000 in the meantime. Fortunately, I managed to raise the funds to pay it.”

Colin consolidated what he had, sold off some of his units, and survived but when Covid hit in 2020, he was presented with another mountain.

Colin is a great believer in mountaintop motivation, a mantra he borrows from pastor Norman Vincent Peale, the author of The Power of Positive Thinking.

Taking a sip of his coffee, Colin explains, “If you can’t climb the mountain, and you can’t get around it, you just have to imagine it’s not there. And that’s how I dealt with Covid because it was outwith my hands. I just had to step back.”

He used the time initially to cultivate his garden…and think.

He said, “I did the garden, and met some neighbours I never met before, and as I thought about Covid and what could be done the penny dropped. This was universal.

This was happening to everybody and that gave me some comfort.”

He might have stepped back initially, but he didn’t really stop.

Thinking back to those first weeks and months he recalls: “It was ultra-difficult, and the implications were serious.

We were in the middle of the season, with our theatre production A Play, A Pie and Pint, at Oran Mor so it

dropped off two weeks before it closed in its entirety, we just didn’t know what was going to happen.

“We had to lay a lot of people off, and we had to do what we could to retain customers, but the good news for us was that we retained eighty staff at Oran Mor - and they are loyal.

“Our award-winning wedding coordinator Pauline started a podcast during Covid and kept and rescheduled all the brides and weddings we had by keeping regular contact.

It was incredible and no small feat.

“We got back incrementally. It wasn’t an easy gig, but we have a great team.”

Of Covid and the pressure it put on publicans he says: “I think Nicola Sturgeon was a disgrace with regard to licensing and how the whole thing was extended out. The industry was slaughtered. It was absolutely political. We were booked out over Christmas and had to cancel as she actually put out an edict through the government advising people not to go to events. It was outrageous.”

At the tail end of Covid, Colin also borrowed ‘about £500,000’ to ensure that he got ‘up and running‘ as Oran Mor began to reopen and adds, “We haven’t used a penny of it, and since we reopened we are actually up on our numbers, but it shows, when you borrow that amount of money, how you can go into a downward spiral. I didn’t buy two Ferraris. It has to be paid back, but I’ve not used it.”

Oran Mor is blossoming post-Covid and arguably takes more than any other venue in Glasgow on a weekly basis.

Sales and events are up and as we speak one of its artists in residence Bill Blackwood passes by to check on some recent additions to its impressive decor featuring the works of Dunbar born John Muir, this country’s most famous and influential naturalist who was involved in the creation of the Grand Canyon and much more.

Colin is still passionate about its future and that of the multiple remaining units he currently has which turnover around £12 million per annum.

He had offloaded some of his units prior to Covid following the Cerberus fiasco.

He said, “At one point I had twenty-five units, and five hundred staff but now I have around eleven or twelve units with three hundred staff. I’m trying to get off the bus before I get to the terminus. He laughs, “If you go back to Cerberus they tried to push me off the bus at Blackhill. But I got on again safely at Byres Road” The units that Colin offloaded included JT Rochhead, at Glasgow Cross. He says: “I built that. I built Maggie Mays down stairs and I also had what became Boteco DRAM AUGUST 2022 19

MORE HITS THAN THE BEATLES CONTINUED do Brazil. It was called Frankie Who? after Frankie Miller I got rid of Red Lizard at Fiddlers court on Bell Street and the jazz club and social club and cafe next door I had the Old College Bar as well but it had a fire so that’s gone, although there are future plans for the site.

I let go of a great pub on Great Western Road Oblomov, and Casa Italia in west of the west end - Clydebank, as well as Jarvies and others. It was a conscious effort.

Mainly after the drama with Cerberus, I identified I was too much out on limb there and had to consolidate and create a cushion for it.”

“The week before Covid struck on March 12 2020 I also sold my wee hotel at number one Alfred terrace, The Alfred in Great Western Road, a fourteen bedroom boutique hotel in the style of Prestonfield house so I was lucky.”

After coming out of Covid, Colin also sold the Tiree Lodge hotel he had in the Western Isles which attracted big events like the surfing tournament to Tiree.

Some of Colin’s remaining eleven properties are let out by private arrangement and he is keen to keep their identity secret but he still operates around four or five including The Lismore, Granny Gibbs, The Atlantis, and Oran Mor. He says, “I bought the church next door to the hotel in Tiree with some notion that I will eventually make it a family affair maybe not 100 per cent residential. That’s where my granny came from and my family in Tiree.”

Colin says he and his

“I’ve had people knock on my door, in fact right on cue, Colin Clydesdale just sold out to Greene King. They approached me and danced around handbags. I’m not knocking anyone but going forward the only people I’d get involved with are those who would keep me on in some capacity so I would have some say on how it would operate.

At 69, Colin says he has a ‘healthy philosophy’. “I’m here for as long as it takes. I don’t think about it. I love the fact I’ve got five daughters and eight grandchildren, and I love spending time with them, I’ve also got three whippets, one of which I bred myself by way of artificial insemination… they are my hobby.

Colin’s other passion of course is his art - and as well as being responsible for commissioning artwork and sculptures in Glasgow and beyond, he has another building in Glasgow he says he ‘might turn into a wee antique shop.’

Colin is still in contention with the council over his commission The GI Bride, a companion piece to Lobey Dosser which sits at Partick Station, and is currently covered by a ticket machine. He says, “I’m angry about it. It’s a disgrace.”

He also paid for Chic Murray and Billy Connolly statues to be created by sculptor David Annand (who has now created a statue of Phillip Seymour Hoffman in New York) which currently remain in storage collecting dust due to a council dispute over where they will go.

Colin is hopeful and says, ”I may have a new home for them.”

“I think Nicola Sturgeon was a He hopes they will be given the importance of Greyfriars Bobby disgrace at that point in regards in Edinburgh or Molly Malone to licencing and extending the in Dublin. He said, “These whole thing out. It was absolutely statues became a major point of political. contention with the council. I’m in disbelief .”

For the next five to ten years, he still has more work to Colin Beat tie do, including options for the remaining site of the old College Bar which he still owns, and he plans on retaining the Lismore and Granny Gibbs as well as undertaking renovations at the businesses are ‘fighting fit’ and knows his family will not Atlantis after the beer garden licence was formally take over his interests so he is mindful of that. passed recently.

He says, “I wouldn’t burden them with it. I think it’s too He says, “I still have a lot of work to do and other wee difficult. I’ve looked at some people whose families have projects in the offing. My church conversion in Tiree is picked up the business of their father but it is too tough. not for the faint-hearted. I’ve got a real job to do and I will My daughters are all happy with their own careers, enjoy it. I don’t do overseas though, so you’ll not see me so it’s how you move on. I’ve got plans. The business in Marbella anytime soon.” mustn’t diminish.

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incorporating the DRAM AWARDS

This issue we reveal all the finalists of the Scottish Bar & Pub Awards 2022 and there are finalists from Inverness to Largs. Voters nominated their favourite pubs online and our mystery shoppers went surprisingly enough ‘mystery shopping’, before our judges also had their say. The finalists appear on the following pages. Good luck to them all.

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DOG FRIENDLY PUB OF THE YEAR

Black Ivy, Edinburgh

The Forth Inn, Aberfoyle

Brewhemia, Edinburgh The Coach House, Bridge of Weir

The Fox & Willow, Ayr

The Huxley, Edinburgh

Little Soho, Jordanhill

Inndeep, Glasgow

The White Stag, Callander

WHISKY BAR OF THE YEAR

22

CUSTOMER SERVICE AWARD

COCKTAIL BAR OF THE YEAR

The Albananch, Edinburgh

Artisan, Wishaw

The Absent Ear, Glasgow

The Cocktail Mafia, Edinburgh

The Malt Room, Inverness

The Piper Whisky Bar, Glasgow

The Gate, Glasgow

The Lido

DRAM AUGUST 2022

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WHISKY GURU OF THE YEAR

Gillian Kirkland The Piper’s Whisky Bar

Derek Mather Artisan

Matt MacPherson The Malt Room

Alastair Shaw The Gate

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COMMUNITY PUB OF THE YEAR

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DRAM AUGUST 2022

Clippens Inn, Linwood

Granny Gibbs, Whiteinch

Silver Wing, Edinburgh

The Weston Tavern, Kilmaurs

INDEPENDENT PUB GROUP OF THE YEAR

BEST LIVE MUSIC VENUE 2022

Bread Meets Bread (BMB), Glasgow

The Bruce Group, Edinburgh

Box Bar & Club, Glasgow

Harley’s, Ayr

Buzzworks, Ayrshire

Scoop Restaurants, Glasgow

MacSorley’s, Glasgow

St Luke’s & The Winged Ox, Glasgow

TECHNOLOGY ADOPTER OF THE YEAR

Buzzworks, Ayrshire

C&C Restaurant Group, Glasgow

Gaucho, Glasgow

Scoop Restaurants, Glasgow

MANAGER OF THE YEAR

Nicola Armstrong, Macgochans, Mull

Matt Colligan Bierhalle, Glasgow

Keir Beckworth Gaucho, Glasgow

Lee Little, Lido, Troon

Connor Smith.

Hamilton Palace.

DRAM AUGUST 2022 25

RESTAURANT OF THE YEAR

The Dome, Edinburgh

Kyloe, Edinburgh

NEW BAR OFTHE YEAR

Ga Ga Kitchen & Bar, Glasgow The Albyn, Aberdeen

The Fox, Troon

Giddy Goose, Perth

Jimmy Badgers, Inverness

Ralph & Finns, Glasgow

The Ubiquitous Chip, Glasgow

SCOTTISH BAR OF THE YEAR

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DRAM AUGUST 2022

The Fort, Broughty Ferry

Jute Cafe Bar, Dundee

Kelvingrove Cafe, Glasgow

Scotch & Rye, Inverness

HOTEL BAR OF THE YEAR

CASUAL DINING AWARD 2022

18, Rusacks Hotel, St Andrews

The American Bar, Gleneagles Hotel, Auchterarder

Allegria Eatery, Largs

Boar’s Head, Auchtermuchty

Fonab Castle Pitlochry

Virgin Hotels, The Commons Club, Edinburgh

Caffe Parma, Glasgow

Mediterraneo, Glasgow

BEST LATE NIGHT VENUE 2022

Bourbon, Edinburgh

Moskito, Glasgow

The Record Factory Glasgow

Charlie’s Loft, Glasgow

Nox Aberdeen

Why Not Nightclub, Edinburgh

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DRAM AUGUST 2022 27

AWARD FOR SUSTAINABILITY

Contini’s Scottish Restaurant, Edinburgh

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BAR APPRENTICE OF THE YEAR 2022

Agustin Lopez, Virgin Hotel

Kat O’Driscoll, Bonnie & Wild

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DRAM AUGUST 2022

Atlanta Hodson, Waldorf Astoria

Kitty McKean, Revolution

Nick Wardrop, The Fox

Ally Haddow, Panda & Sons

Luke Watt, The Dome

Gavin Lidbury, The Finneston

Keri Williams, One Cannon Mills

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Habbies, Kilbarchan

The Palais, Glasgow

The Station Bar, Glasgow

The Waverley, Wishaw

DRAM AUGUST 2022 29

30 DRAM DRAMAUGUST AUGUST2022 2022 30

INSULT ME!

BRENDAN MCGINTY

A

s someone who regularly holidays in the South of France, I’m not a person completely unaccustomed to rudeness in the service industry.

So it was with great interest that I read of Britain’s first restaurant dedicated to downright cheek exhibited by staff towards customers.

Karen’s, with newly-opened branches in Sheffield and Greater Manchester – promises a more confrontational atmosphere than has hitherto been on offer in the UK. Well, outside of the Ayrshire junior football scene anyway.

Named after the mythical Karen of the popular internet meme – hard-faced, humourless and demanding to see the manager – the diner glories under the slogan “We hate good service.”

The gratuities box at the door invites patrons to “tip or f*** off” and customers are asked to wear hats with crudely crayoned insults such as (to offer a real recent examples) “dopey slag”.

Actually, is this a crudely crayoned insult or a crayoned crude insult? No matter, you get the picture. What we have here is cuisine with confrontation, disrespectful dining, f*** you food.

It will come as no surprise to any of you to hear that the first Karen’s opened in that bastion of brash frankness Sydney, Australia.

I realise that here, on the other side of the world, staff feeling somewhat antagonistic towards customers is not exactly new (as several hundred local Facebook groups will demonstrate).

But this feels like the first-time provocation has been offered as a selling point.

And for those who believe that everything happens for a reason this is certainly worth exploring.

So how have we reached a point where people will happily pay for a venue in which restless primary school-age kids are told – according to a visiting Guardian reviewer – to “sit the f*** down and shut the f*** up?

Well, I reckon this may have something to do with a muchtrumpeted recent march for- wait for it - authenticity.

And before you doze off at the mention of this valuessession brainstorm buzzword, please bear with me.

Because while most people who call for authenticity at a corporate away day would be terrified if it actually arrived anywhere near them, there are some who do genuinely have a hunger for increased honesty in its rawest, unadulterated forms.

And I’m one of them.

Karen’s is an antidote to something creeping and tangible – a sense that bar and restaurant staff may now have become just a little too polite.

Try the line I dread more than impending death as an

example: “Just pop your wee card into the wee machine.”

Now it might just be me. It may be that I’m the only one who gets this. Or maybe people only start saying it to you when you hit forty.

I don’t think so however. It comes too naturally to the service staff who say it and there have been days I’ve heard it three times in different places.

What is with all the minimisation? Is it to make the process of, erm, paying for something seem less daunting and initimdating?

It doesn’t stop there. There’s your wee wine. Your wee mustard. Your wee Chateau Petrus.

It makes me feel aged either four or 94 depending on my mood and given the choice I’d actually prefer to be told to shut the f*** up or called a dopey slag.

So you heard it here first folks. If you see me out and about, there is carte blanche to be as rude, ill-mannered and downright insulting as you wish.

Have a go at me personally. Pick on my physical characteristics. Call me “that tw*t who writes the column in The Dram” ( if you don’t already).

I’ll respect you for it, hell I’ll even tip for you it.

Just don’t refer to my bank card as wee.

NB: I did put the Karen’s experience to the test by calling to book a table I knew wasn’t available at a peak time.

Things started promisingly enough as a member of staff answered with a barked: What do you want?”

Momentarily forgetting that this was all part of the schtick I asked: “Excuse me?”

At which point her seemed to forget his role altogether and flapped into a flurry of “thank you sirs” and “my apologies.”

Ach well. It was good while it lasted.

Interesting to note a growing online debate about the nuisance caused by – and I can’t think of a more delicate way of putting this – people getting too pi**ed at the theatre.

While not exactly a newcomer, some recent exposure to this somewhat raucous world has left me reeling.

Pints of prosecco tanned at the bar, heckling, disturbing the performers with off-key singing and arguments in the aisles.

How long before the booze ban that’s been in place for decades at football grounds is introduced to venues like Edinburgh’s Playhouse and the Theatre Royal in Glasgow?

Maybe your pre-theatre menu offerings will need to be soft drinks only from now on.

Brendan McGinty Communications.

is

the

owner

of

Finnieston

DRAM AUGUST 2022 31

NOW YOU’RE TALKING! o

Belhaven are proud to supply ur Place Annan We wish Stephen and the team all the best for their future success

BEST ENJOYED RESPONSIBLY

@BELHAVENBREWS Belhaven.co.uk

Wishing Stephen, Sharon and the team all the best in the new venture.

It was a pleasure to be part of the refurb team.

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SCOTLAND’S OLDEST WORKING BREWERY

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OUR PLACE ANNAN 49-55 High Street, Annan

DESIGN FOCUS BY SUSAN YOUNG

S

tephen Montgomery has just opened ‘Our PlaceAnnan’. The new restaurant and bar in the centre of the town was formerly Tweedie’s Empire Bar & Eatery, which closed last year, but today the new venue bears no resemblance to its previous incarnation having been redesigned from top to toe.

It’s not just the interior that has had a complete renovation the exterior too has had an overhaul which has given the new restaurant and bar great kerb appeal. Today Our Place Annan invites you in with its heritage blue colour woodwork, large windows, and its extensive floral display.

The refurbishment included stripping everything back to the bare wood. Says Stephen, “It took

us much longer than anticipated to get it open because we had so much work to do S and it took longer than we anticipated - it has been more than three months of pure sweat and worry and we spent more than we expected to.”

He continues, “The budget doubled because every time we took something out another problem appeared so we ended up replumbing, replastering, putting in new toilets and pulling half the walls down.”

Well, it was certainly worth it. Customers have been well impressed with the transformation and since opening the venue has been busy. Stephen smiles “The feedback has been phenomenal. We wanted to try and stop people going out of Annan DRAM AUGUST 2022 33

DESIGN FOCUS: OUR PLACE to Carlisle and other areas because there was a bigger choice of bars and restaurants. There is a lot of disposable income here but it was being spent elsewhere.”

The bar remains on the left-hand side as you walk in but it has been rebuilt from scratch. Says Stephen, “We used BarFab from Manchester, and they did a great job. It’s the part of the refurbishment which I like the best. We also put all new equipment in and put a Carndean floor in the bar area and groove panelling in heritage blue and grey is used throughout.

They have also put in a divide created partly with floral decorations – which are evident throughout.

Stephen explains, “We wanted it to be more private and also we wanted to keep our customers from any drafts from the doors.

“Now when you walk in you see all the floral decorations and the lighting. We have also put in 34

DRAM AUGUST 2022

a mixture of booth seating fixed seating and free standing seating upholstered in mink-coloured fabric and used Chantilly House for our wallpaper.”

New tartan carpeting gives the venue a softer look and helps with the ambience and heat retention.

The Place Annan also boasts a Red Telephone booth which is a real instagrammable feature.

Another feature which is instagrammable is the picture of Andrey Hepburn in the ladies’ toilets.

Stephen admits, “I love the bar and the woman’s toilets but it was my wife Sharon who took care of the design there.”

Stephen also sent his new team on a cocktail course so that they can deliver the best cocktails in town. He concludes, “We have created a bit of city in what is a great town and I think we have created a wow factor in Annan. Certainly, customers have told us that it far outweighs what they expected.”

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SUE SAYS I

have been out and about meeting finalists for our Awards and doing a fair bit of mystery shopping too, although I have a team of people also out doing that, from foodies to music enthusiasts, and cocktail lovers too. The good news is that the standard of service is absolutely first-class. I feel like a mother...

I’ve been enthusing about it to anyone that will listen. You may all be feeling the pressure of being short-staffed, but this year’s finalists have managed to maintain that critical element that is hospitality. Big shout out to you all.

Talking about shouting I am sure that trade bodies up and down the country will be calling out Councils on their billing penalties. Some authorities are now enforcing strict payment deadlines on business rates - for instance, if payment is late in consecutive months or behind by more than one month, a full year’s rates plus a 10% surcharge will be charged. Surely by now, they must realise how hard hospitality has been hit and allow late payers some grace. And don’t get me started on Rates reform – which is long overdue!

Anecdotal evidence suggests that people are still going out but not spending as much per head – this may be the case however the latest MealTrak Results – show that in the latest 52 weeks, eating out of home and food-to-go occasions have grown faster in Scotland (+16%) compared to the rest of GB (+12%). This they believe is due to the more severe lockdown Scotland had and consequent sharper recovery.

And although growth has slowed in recent months in Total GB, (+8% vs the same 12 weeks in 2021), the growth rate has been increasing in Scotland, at +23% in the latest 12 weeks.

Putting the value of total out-of-home sales in Scotland for the year at £299mn.

Commenting on the results, Tom Fender, Development Director at TWC, said, “These results should make any Scottish foodservice business sit up and take note. Pubs and restaurants are in huge growth in terms of visits/occasions, as are cafes and coffee shops…and these outlets are stealing significant share and sales from convenience stores and sandwich shops.

Any foodservice operator and supplier to these outlets should

now be digging underneath the headline figures to understand which sub-channels are in growth or decline, and the reasons for this.

I caught up with the Buzzworks team recently and was delighted to hear that they now have a new training academy on the top floor of their Kilmarnock HQ. Interestingly I hear there will also be a training kitchen next door in the former Jefferson’s. Could it be that locals will be able to try out cuisine from aspirational chefs in the near future? I hope so.

I was very sorry to hear about the death of Jim Hughes, 76, who I knew when he owned the Black Bull in Moffat. He had it for 21 years before selling it in 2007 retiring briefly to Spain with his wife Karen, before returning and getting back into the trade with The Stag Hotel and Hugo’s with daughter Sasha.

Back in the day, we had many a good night out at industry functions and of course our own DRAM Awards. He was also a past Director of the BEN. Jim was diagnosed with MND in December 2021, and he and his family spent the last six months raising cash for the MND Scotland, My Name‘5 Doddie Foundation and The Tartan Army Sunshine Appeal. They raised more than £25K. He was a real character and will be very much missed.

Congratulations to Colin and Carol Clydesdale on selling the Ubiquitous Chip, Stravaigin and the Hanoi Bike Shop to the Metropolitan Pub Company part of Greene King. Some people have been lamenting the loss of another independent group, but I think there is one thing Covid has taught us, is that time is short, and you have to do what you want to do. For Colin and Carol the Ubiquitous Chip was always Colin’s father Ronnie’s legacy. And they have done a sterling job over the years continuing his vision. Equally their own venues Stravaigin and the Hanoi Bike Shop have been very successful too. Now they have the cash, and the time to spend with their family doing exactly what they want to without the stresses and strains running such a well known business brings. I hope they enjoy every minute.

DRAM DRINKS RETAILING AND MARKETING PUBLISHED BY MEDIA WORLD LIMITED t: 0141 221 6965 e: news@mediaworldltd.com w: dramscotland.co.uk Editor Susan Young • Chairman Noel Young • Editorial Bev Lyons, Nicola Young, Brendan McGinty Advertising Nikki Oji, Sylvia Forsyth • 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 £52 per annum including the DRAM Yearbook. The publishers, authors and printers cannot accept liability for errors or omissions. Any transparencies or artwork will be accepted at owner’s risk. All rights reserved. No part of this publication may be reproduced in any form without the written permission of the copyright holder and publisher, application for which should be made to the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © Media World Limited 2022.

Printed by Stephens & George Print Group.

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Brewed in the UK