DRAM September 2022

WELCOME

Welcome to our award winners issue. I’m sure, if you were there, you would agree that our Scottish Bar & Pub Awards at The Glasgow Doubletree was one of the best and what a terrific band in the shape of Abba Mania. Huge congratulations to the winners and finalists and to the team at The Doubletree for doing such a fantastic Havejob. a peek at all the winners and browse through pictures from the night starting on page There12.is no licensee interview this month because we have so many pictures - it seemed a shame not to publish as many as we Butcould.wedo have a feature on the new look Lido, our usual brands news and an interesting company profile on Thatchers Cider. Lastly but not least I would like to pay my respects to the Queen. She could not have done for more for this country. RIP.

SCOTTISH BAR & PUB AWARDS

DESIGN FOCUS

COMPANY PROFILE NEWS SAYS

Susan dramscotland.co.uksusan@mediaworldltd.comPublisherYoung PUBS AND BARS FEATURE

BREWDOG OPENS BIGGEST PUB BUT CLOSES SIX

BrewDog launched its biggest-ever venue last month at Waterloo station in London - with a capacity of 1,775 people spread across two floors, the 60-tap destination, is more than twice the size of its previous largest location which is in the USA. In its first two weeks of opening the company said it attracted 20,000 visitors. It is one of their first bars to open following the publication of the company’s ‘BrewDog Blueprint’ in which it announced 50% of the profits generated by each bar will be shared directly with the staff who crew them.

However just ten days after launching BrewDog Waterloo the company announced the closure of the Hop and Anchor in Aberdeen, Smithfield Market Arms in London, Hop Hub in Motherwell and its BrewDog bars in Dalston, east London and Old Street, east London and BossPeterhead.JamesWatt, chief executive of the company, said on a social media post that closures were due to rocketing costs.

Wetherspoon sites change hands

The Inntuitive Group owned by Robert Reeley has agreed to purchase the Wetherspoons site in Wick taking its estate to eight venues. The company has has added six venues to its portfolio over the last two years. These includie the Ynot Bar & Restaurant, Thurso, The Ferry Inn Scrbster, The Weigh Inn, Thurso, Carfraemill Hotel, Lauder, The Boathouse Bar & Restaurant, Kilsyth and it is still on the acquisition trail. The company aims to trade The Alexander Bain in Wick over the next month or so but have plans to relaunch and rename the site over the winter period to be ready for Easter 2023. Meanwhile another former Wetherspoons in Airdrie, The Robert Hamilton, has just been sold to Mark Gormly. The sale was handled by the Scottish Business Agency.

EL JEFE MOVES INTO FINNIESTON

El Jefe has opened in Finnieston. The new Mexican eatery, which was formerly located at Kelvinbridge, now has a permanent home in the former Mora. The venture is being operated by Dave Wade who also owns The Parlour in Glasgow’s Vinicombe Street.

ISLE OF SKYE BREWING

TheGriffin in Glasgow, has just re-opened after being bought by the owner of the Isle of Skye Brewing Company, Kenny Webster. It is his first foray into the pub Websterindustry.purchased

the iconic bar – which has operated on the corner of Bath Street and Elmbank Street since 1903 –from entrepreneur Oli Norman for an undisclosed sum, and has given it a £40K refurbishment.

Webster, who also owns the Black Wolf Brewery in Throsk, Stirlingshire, and North Coast Brewery in Kinloss, said it had been his intention to buy a bar for some time. He said, “Being a brewer, it’s a natural fit to move into the licensed trade, but I wasn’t going to acquire any pub just for the sake of it,” he said. “It had to be the right one and, when the Griffin became available, I knew that was it. It ticked all the boxes.”

The businessman is targeting a turnover of £1million in its first year of trading, doubling to £2million by the end of year three and he has not ruled out purchasing more outlets. The revamp has seen new copper fonts installed, many of the original fixtures and fittings restored, including the original, horseshoe-shaped oak bar and tables, while the ornate, A-Listed wood-panelled frontage has been freshened up.

The bar and lounge areas will serve a range of cask conditioned ales – including those produced by the Isle of Skye Brewery.

Webster said he did not plan to make any significant changes, adding, “The great charm of The Griffin is that it never changes. People continue to go there because, over the decades, it has retained the same welcoming mix of warmth, conviviality, and familiarity.

“Stars appearing at the King’s like it because it’s a home from home – somewhere they can go for a quiet drink after their show and enjoy themselves without being harassed or Hehassled.”added:

“We never considered changing that winning formula – all we have done is to refresh its appearance.

“When you take over a venue that’s as iconic as The Griffin, you feel a responsibility to respect people’s feelings for the place and to exceed their expectations. We’re confident we’ve done that.”

Award winning burger maestros Bread Meats Bread, owned by Luli Avdyli and his family, are moving into the pizza market with the opening of Leopardo at the Glasgow Fort. This sister restaurant for the award-winning Bread Meats Bread brand, will offer Neapolitan-style pizzas. Leopardo will bring the BMB estate to six venues and it will open at the of September.

RE-OPENS THE GRIFFEN

DINING UNDER THE STARS GLASGOW STYLE

Glasgow restaurant 1051 GWR now offers customers the opportunity to wine and dine in outdoor domes. Owner David Maguire has invested in four domes to give guests a new experience in Glasgow – the opportunity to dine under the stars! Each dome seats up to eight people having a meal and up to 12 if its drinks only. The good news for dome-diners is that they also feature Dyson heaters/coolers/air purifiers and have Bluetooth speakers, which allow guests to pair their devices with their own music. Ayrshire venue The Fox & Willow also have the domes as does Meldrum House in Aberdeenshire, but this is the first Glasgow venue to domify.

Bishopbriggs has a new 140-seater restaurant in the shape of FOODWOLF, at Strathkelvin Retail Park. The new restaurant onf the site of the former Frankie and Benny’s site, is owned by the Scot’s based Structured Hospitality Group, which is made up of a conglomerate of businessmen including ex-Hilton Director Craig Gardner, Property Developer Craig Inglis and Dhabba and Dakhin owner Navdeep Basi who all have decades of experience in the hospitality industry.

FOODWOLF launched with a VIP party and guests included Euromillions winner Jane Park, Voice UK winner Craig Eddie, actor Tom Urie and Scots boyband Just The Brave.

The new venue has cosy red and black booths, neon signs, an open plan kitchen and sheltered all weather seating for an extra eighty customers outside and serves up cocktails and shakes, alongside burgers, pizzas, and buttermilk chicken wings. FOODWULF GM Paul Lorraine, who has previously managed Bar Bloc, Dram, Blue Dog, Butterfly and Pig to name but a few, “Wesays, feel opening in Bishopbriggs offers a lot of opportunity with retail park footfall and there is nothing like this within the vicinity of Bishopbriggs.”

New owners for Wester Ross hotel

The Kinlochewe Hotel in Wester Ross has new owners in the shape of the MacLennan family who have bought the ho tel from David and Karen Twist who have retired. The traditional nine bed room coaching inn was only on the market for eight weeks and sold for over the asking price of £450K. It was sold by Drysdale & Co. Stuart Drysdale commented, “We are delighted to have secured a good prices for the business which they have had for the past five years. The interest in the property demonstrates just how popular this part of the highland is.”

BRIEFS

Ralph & Finns have a new chef in the shape of Kevin O’Neill. His past experience includes roles at award winning restaurants such as Cameron House, Rogano and The Western Club.

Giancarlo Pacitti ‘s restaurant in Tranent, also called Giancarlo has just re-opened after the business was forced to close earlier this year due to subsidence issues. Work has now been carried out and the restaurant is now open again for business.

The Waterfront in Ayr has gone on the market. The pub, located on the junction of South Harbour Street and Fort Street in the town centre. a prominent edge of town centre. The Waterfront has inside seating for 100 with seating for 80 on the terrace and is on the market for over £395,000 however it is also available to rent. Rental offers over £35,000 pa are invited, plus £30,000 ingoing premium. If you are interested contact Shepherd Chartered Surveyors.

Hats off to Marco Stevenson the owner of Nostrana which has just opened on Hyndland Road. He has traded at the premises for more than 29 years as Pizza Magic, but decided to combine his former newsagent Tabac with his takeaway and create a new business in the shape of a new stylish restaurant. The new 100-seater venue aims to have ‘something for everyone’, offering a takeaway and dinein service and it also has an extensive outdoor seating area.

FOODWOLF makes its debut

NEWSBRAND

WHISKY RUM THE LATEST BRAND NEWS

HOLYROOD REVEL NEW BLENDED RUM

Highland Park, has added a new whisky to its award-winning Cask Strength series, which has been designed to challenge whisky drinking norms. Highland Park Cask Strength Release No.3 is whisky in its purest form. No water is added after maturation and it is made with a higher proportion of Orkney peated malt resulting in a smokier style compared to the other single malts in the series Highland Park, Master Whisky Maker, Gordon Motion champions this style of whisky as an opportunity for flavour discovery. Gordon explains, “With Cask Strength, you are at a great place to start exploring the taste that best suits your palate by adding water, ice or your preferred serve. It’s your whisky and should be enjoyed your way.

“For me, a Cask Strength whisky really celebrates that balance between old and new and I look forward to seeing how consumers enjoy the new whisky.” The UK RRP is £65.

First Nordic Blend from Berry Bros & Rudd

Berry Bros. & Rudd has launched its second series of their Nordic Cask whisky range. Consisting of five casks from Nordic distilleries and the world’s first crossNordic blend, Vindöga.

Vindöga Blended Nordic Malt Whisky is vatted from ex-Sherry matured casks, finding weight from the heavy-hitting Fary Lochan (Denmark) and the robust Teerenpeli (Finland), with a large helping of peaty complexity from Sweden’s Smögen and High Coast. Finesse comes from the organic Mosgaard (Denmark) and the Arctic distillery Myken (Norway).

Jonny McMillan, Reserve Whisky Manager at Berry Bros. & Rudd said, “Berry Bros. & Rudd are proud to include in this release the first cross-Nordic blended malt, Vindöga. Blended with input from each of the distillers and our good friend Thomas Øhrbom from Whisky Saga whom we worked with to create the final vatting. We hope the release further grows the region’s collaboration and inevitable global attention.”

This month Holyrood Distillery is launching a new blended rum which marries the flavours of three nontraditional rum-producing countries, including the Philippines, Vietnam and Ghana into Rum Union.

This rum represents Holyrood Distillery’s journey from experimental gin and whisky makers to the first ever British producer to be awarded the IWSC Rum Producer of the Year.

In March 2022, Holyrood Distillery released a series of specialised cask rums known collectively as Elizabeth Yard. The launch of the new Rum Union is a natural extension of this work.

As its name indicates Rum Union refers to the marrying of rums from different producers and places through one unique liquid, as well as the joining together of teams from across the globe.

LIQUEURS

Lustre launches in on-trade

Global Brands Ltd has launched a new range of plant-based cream liqueurs to the on-trade called Lustre. The range consists of three shot flavours, each championing say the company “ luxury, indulgence, and sustainability,” but with a different base spirit. Pineapple cream with rum has notes of pineapple and lush coconut, with the body of rum.

Strawberry cream with tequila contains strawberries paired with classic cream, and underpinned by the earthy warmth of high-quality tequila.

Caffe Latte cream with vodka uses subtle coffee notes, swathed in cream and paired with clean vodka to create a silky smooth and sophisticated liquid.

Charlie Leaver, Head of Brand said. “Post-pandemic, we have seen consumer demand for lower ABV shots shoot up as an affordable and fun way to celebrate with friends. LUSTRE provides an opportunity for consumers to share a little luxury with their friends in the form of a delicious creamy shot, that being plantbased is truly inclusive.”

NEW CASK STRENGTH NO.3 FROM HIGHLAND PARK

FROM ORCHARD TO GLASS

THE UK’S #1 FAMILY CIDER

We’re really proud of being an independent, family company, crafting all of our ciders at Myrtle Farm in Somerset.

William Thatcher started making cider here back in 1904. Four generations of his family have carried on the tradition, honing their skills and perfecting their range of ciders. With the fifth generation now working within the business, these are exciting times for Thatchers as we look to the future, whilst respecting all that’s gone before.

The best cider, of course, starts in the orchards. We have our own orchards right here in the West Country, where we grow all the bittersweet cider apples needed for our ciders.

Sustainable cider

The best quality apples allow our cider makers to craft the very best tasting ciders, Withsustainably.solar

panels on our buildings helping generate power, all the energy we use at Myrtle Farm is from renewable sources. We’re making great strides in cutting carbon and reducing waste, from how we make our ciders, to how they’re packaged.

Being a family company means community is so important to us. From the Thatchers Foundation that supports good causes; our annual community orchard project that this year donated apple trees to over 50 organisations; to our Early Careers apprenticeship programme that offers fulfilling careers to young people.

We’re here to help you choose the right cider for your customers

We always make sure our range of ciders hits the cider spot, with a mix of styles to suit all tastes. Understanding your customers and choosing the right ciders for your outlet is key to success.

Apple cider dominates the draught cider market, accounting for 3 out of every 4 draught serves with premium brands showing

the strongest growth, demonstrating their continuing consumer appeal.*

Cider has a reputation for being a drink for warmer weather but it also has strong links to sport and social events all year round. These are great opportunities to drive footfall and to increase spend as customers treat themselves to more premium choices.

It’s really important that pubs and bars have an option for everyone. Alcohol-free drinks are no longer just for designated drivers and there’s a growing expectation by customers that alcohol-free should not mean taste-free.

Must stock draught apple cider

The cider category’s growth is driven by both Thatchers Gold and Thatchers Haze.

Our flagship brand Thatchers Gold is a firm favourite amongst consumers, with its leading rate of sale generating more cash in the till than any other apple cider**, making it this year’s Must Stock draught apple cider. Refreshing, smooth and golden, Gold showcases the very best of what cider making is about.

Serve Gold alongside Thatchers Haze for the perfect Thatcherspairing.Haze appeals to a younger demographic and is the number one cloudy

GLASS WITH THATCHERS

CIDER MAKER

apple cider. To maximise consumer choice, we recommend a second tap of apple cider. Haze is the right choice, especially appealing to those consumers who prefer a sweeter taste.

The biggest fruit flavour trends of the year

New for 2022 is Thatchers Blood Orange –this delicious 4% cider is crafted with naturally juicy, aromatic apples chosen for their sweetness. Bursting with natural blood orange flavour, this is a vibrant and sparkling cider. Already this year Thatchers Blood Orange has become the biggest new cider launch of the year in the off trade. In fact it’s added more value to the category than all other 2022 cider launches combined.***

Thatchers Blood Orange is available in our exciting, new three-in-one Cider Fusion Font which features the biggest fruit flavour trends of the year.

This world leading innovation is set to revolutionise the cider category and most importantly, gives you a brand new way of serving fruit cider that creates exciting experiences at the bar for your customers.

With three new Thatchers Fusion fruit flavours, Thatchers Cloudy Lemon, Thatchers Blood Orange and Thatchers Dark Berry, the Thatchers Fusion Font has pioneering technology that freshly mixes each pint at the point of pour.

Our mission is to make great cider sustainably, and our Fusion Font is no exception. With less packaging and just one line to clean, it brings peace of mind that every pint of these three fruit flavoured ciders, served from one reusable keg, offers the perfect solution for dispensing quality cider with the minimum of sustainable impact.

Alcohol-free

And remember that alcohol-free options such as Thatchers Zero that are big on taste can form part of an exciting repertoire of drinks with broad appeal. Produced with West Country bittersweet apples, Thatchers Zero has grown to be the UK’s #1 best-selling low/ no apple cider.

These are bountiful opportunities to benefit from the loyalty and repeat purchase that Thatchers attracts.

We’re here to help. If you’d like more information about Thatchers, our team in Scotland, and how we work with our customers with product training and support, please contact Alan Hay on 07741 313715, or email us on info@thatcherscider.co.uk

All our ciders are gluten free, vegetarian and vegan friendly.

thatcherscider.co.uk

*Source: CGA OPM Data to P13 2021 (01/01/2022)

**Source: CGA w/e 18 June 2022

***Source: IRI Cider & Perry, Value Sales, YTD 16 July 2022, All BWS Outlets UK

BRENDANBY MCGINTY OWNER OF FINNIESTON

MY AWARDS REVIEW!

IIlove the 70s. They brought so much to the world.

And yes I’m talking about myself here (April ’74 seeing as you ask) – but not solely.

Having said that, I certainly don’t love the decade of disco as much as my good friend Beverley Lyons. As fellow attendees of Monday’s Scottish Bar and Pub awards will attest.

Triple threat Bev crooned, wisecracked and danced through the industry’s Oscars with an array of Spangles-spangled references to the days of Burt Reynolds, flared trousers and the Silver Jubilee.

From Abba to Zappa no stone was left unturned: as the clock struck midnight I was dizzy. But to borrow perhaps the only 70s trope actually missed by Bev: Oh What a Night.

And as dusk turned to the morning after, so my thoughts flitted from the 70s to 1980: and more specifically that year’s best comedy film. Airplane.

More patiently seasoned readers will recall the madcap Leslie Nilsen vehicle which amounted to a procession of screwball set-pieces sending up the airborne disaster movies which were so fashionable in that era.

The pivotal moment featured a distressed passenger having a panic attack. She was physically shaken by a member of the air crew before being slapped by Nilsen then attacked by a nun.

More physical violence is administered by a Buddhist monk and a boxer before the camera pans back to reveal a queue of people wielding a spanner, a baseball bat, a hacksaw and a gun (get on with it – Ed).

And what, I hear you ask, does this have to do with a glittering ball to celebrate all that is best about Scotland’s hospitality sector?

Well bear with me. Because in this (admittedly overstretched) metaphor the passenger is you, our heroes and heroines of hospitality.

The assailants represent each of the horrendous challenges the industry has faced in the past three

Foryears.hacksaw

read pandemic, on the heels of the baseball bat of Brexit. The spanner blow? Supply chain chaos and rising costs followed by the gunfire of transport strikes.

Yes, yes I know I’m overdoing this.

But even in the walk down to Glasgow’s Doubletrees by Hilton, the latest horseman of the hospitality apocalypse was all too evident in the shape of the overflowing bins dotted along Sauchiehall Street.

It was great to hear the publisher of this very publication refer to this trail of adversity directly in her opening remarks and to praise the resilience of the nominees in overcoming all that has been thrown at them. She’s right. We must long for the days when the

biggest issues on our collective plates were increased business rates or the trifling matter of the smoking Andban.

the procession of great venues shouted from the stage only served to remind how much we have to be proud of.

From Paesano pizza in Glasgow’s Miller Street and Great Western Road to Why Not nightclub in Edinburgh’s George Street. The ethical leadership shown by the team at Eusebis to the culmination of Glasgow’s Palais taking the Pub of the Year award to Duke Street.

I was delighted to hand over the Independent Operator of the year award to Scoop Restaurants.

In eight short years the Ox and Finch has become a national treasure – a jewel in Scotland’s culinary crown. All the signs are that Ka Pao will follow up on this remarkable success in our two biggest cities. So much raw emotion was on display too. From the wild celebrations from the squad at The Box for their contribution to the live music scene to the poignancy of the team of the year award going to Lisini in DisappointmentUddingston.

for those nominated but who didn’t win - an unfortunate but necessary aspect of nights like these.

I’ve been there myself and it isn’t great but in time the realisation sinks in that to be nominated is an achievement in itself.

For those who missed out maybe it will all come good next year. The fact they finished in the final four must show that they are doing a lot right.

And talking of doing things right, this was some occasion for Buzzworks owner Colin Blair, such a wellreceived winner of the Lifetime Achievement award. What a spell they’ve had turning local success in Ayrshire into nationwide dominance which shows no sign of slowing down.

This is the kind of family affair which forms the pillar of so many industry successes and team Blair have every reason to be optimistic as the post-pandemic passion for local drinking and dining shows every sign of Thisenduring.awards

night has long been one of the highlights of the calendar: a riotous farewell to summer and an all-out celebration which goes long into the wee hours.

I’ve seen at closer quarters the organisation which goes into (forgive me Bev) making it a night to remember. So if you can forgive me the general sookiness; hats off to Susan and all at the Dram.

I’ve been to more than a few awards nights across various sectors and believe me when I say: you have one to cherish.

NEW PUBS TO MARKET BROAD BUSINESS OPPORTUNITIES

Presented beautifully and bursting with revenue potential, these five sites from Star Pubs & Bars are based in unique locations across Scotland. Each venue offers the new Licensee the opportunity to tap into multiple revenue streams, including the ability to add your own food offering, premium experiences, and tourism.

W ith over 2,400 pubs across the UK, Star Pubs & Bars is the perfect business for licensees to partner with. As well as being able to utilise exclusive insight from HEINEKEN UK, licensees who partner with Star Pubs & Bars have access to an array of stock buying opportunities at competitive rates, as well as exclusive money-saving deals on hundreds of products and services through our Buying Club. Learn more below about five of our exclusive venues newly available.

Lion & Star, Kirkintilloch

• Located on the town’s main street

• Recently refurbished

• A premium alternative to other local pubs

The Lion & Star is well positioned on the main street of Kirkintilloch and is perfectly placed to take advantage of the bustling footfall of the busy historic town. With a recent refurbishment, the Lion & Star sits at the more premium end of the pub trade, differentiating itself from other local establishments through an extensive gin range, quality beers and ciders. The venue itself features floor-to-ceiling glass doors and windows which flood the pub with light during the day and allow prospective customers passing by to see the welcoming environment inside.

Cottars Bar, Rosyth

• Recently improved kitchen

• Well-established venue

• W ithin a residential estate

Cottars Bar is a well-established traditional pub located in the bustling commuter town of Rosyth. The pub is set in a residential housing estate and already has a range of regulars, from families to single professionals and retirees. With a recent upgrade to the kitchen, the pub now offers a traditional food menu for those looking for sustenance, as well as also showing an array of sports. The rear beer garden also allows for greater footfall on dryer days, as well as capitalising on warm weather.

OPPORTUNITIESOFFER

Muss Bar & Kitchen, Musselburgh

• Situated in East Lothian’s largest town

• Growing customer base

• Only beer garden in town

Muss Bar & Kitchen occupies and offers a premium space on Musselburgh’s high street, which features a range of independent restaurants, coffee shops and retail outlets. Frequented by residents and visitors, the footfall on the high street is high and rapidly growing, due to residents moving from Portobello as house prices rise. Muss Bar & Kitchen is perfectly placed to capitalise on this, with the front opening out directly onto the high street, and its modern, stylish facilities for eating and drinking are sure to attract customers. Muss Bar & Kitchen also features the only beer garden in Musselburgh, for customers to enjoy the weather on sunny days. There’s also a great opportunity to develop the pub’s current offerings by expanding into all dayparts (breakfast, lunch and dinner), and also by introducing evening activities such as quizzes and providing other entertainment.

The Bonnington, Leith, Edinburgh Prominent corner location on a busy crossroads

• In a rapidly expanding residential neighbourhood Nearest competition is 0.25 miles away

Bonnington in Leith is in an ideal location for a pub. Located on a busy crossroads, opposite the lush Pilrig Park and in the rapidly expanding residential neighbourhood of Leith, there are plenty of opportunities to develop a thriving pub business. As well as its residential location, the pub also benefits from its proximity to Leith Walk, the Water of Leith and other iconic venues such as the Biscuit Factory. There are plenty of opportunities to pick up passing trade, as well as expand on the existing regulars through activities such as weekly quiz nights and fortnightly live sessions, as well as capitalising through a quality drinks range and quirky food offerings.

Steadings, Kirkcaldy

• regeneration project

• fair

• tourism

S teadings in ‘the lang toun’ of Kirkcaldy is perfectly located on a 1.5-mile-long promenade and is in a great spot to benefit from the exciting waterfront regeneration project. Hosting a large street fair every year provides a real opportunity to maximise sales with increased footfall, as well as taking advantage of visitors to the Adam Smith Theatre, Raith Rovers FC and the UK’s oldest professional ice hockey team –the Fife Flyers.

Colin Blair our Lifetime WYoungBlair,anddirectorswithrecipientAchievementpicturedhishisfellowKennyBlairsisterAlisonwithSusanright.ellwhatagreat

CELEBRATIONSAWARDS ‘22

night it was. And that’s not just my opinion that’s the views of the guests at this year’s awards. “Brilliant”, “Fantastic” just two of the adjectives. But what was fantastic was the response of the audience to all the winners – and everyone in the room deserves a round of applause. The band were magic – Mania –The Abba Tribute – the best I have seen. Bev Lyons worked her socks off, and did an amazing job too. A massive thank you to our sponsors, the hotel and to you... for your support.

I would like to make special mention of a few of our award winners – first up our Lifetime Achievement recipient Colin Blair of Buzzworks. Over the years I have got to know him quite well – and one of his favourite expressions is “Every day is a school day.” His belief is that you never stop learning. After 44 years he is still going on courses – his appetite and his enthusiasm for hospitality never waivers.

Jim Hamilton received our Contribution to the industry award – he has been key when it comes to putting Scottish hospitality into a class of its own with his bar, restaurant and hotel

designs. He is an designer of international class and he brought his own magic to designs such as Tigerlily, The Corinthian, The Blythswood Hotel and many of Buzzworks venues. Giovanna Eusebi took the accolade Inspirational Woman of the Year and she is just that. Hard working, kind, determined and charitable and a great mum. How she fits it all in I will never

Pknow.aul

Stevenson brought genuine Neapolitan Pizza to Glaswegians in 2015 with Paesano... but his 160-cover restaurant didn’t just open, it exploded onto the Glasgow dining scene. He nailed it. He received a well -deserved Award for

JohnSuccess.Black of The Fort in Broughty Ferry is another who has, and is, making his mark on the licensed trade. He won Licensee of the Year.

And last but not least Team of the Year went to the Lisini Pub Co. They have had a very tough year. But they have worked tirelessly to ensure the ship keeps on sailing. Until next year...

Susan Young

Paul Stevenson with Susan Young right and Giovanna Eusebi below.

Photographer Peter Sandground

Additional photography Thomas Elliot

Pictured Calum Anderson of Black Ivy with Nicola Young of DRAM Jordan Hurst, General Manager of Huxley and Alastair Roy (right)

EDINBURGHTHEFINALISTS:ALBANACH,

THE MALT ROOM, INVERNESS

ARTISAN, WISHAW

The judges said, “This bar keeps established whisky drinkers happy by providing some new and different independent bottlings and an excellent range of whisky. It also proves a perfect location for newbees to the category too. It prides itself on being more than just a great whisky bar, and it certainly delivers on that.”

Pictured: Gillian Kirkland and her Manager Colin Douglas, with Stuart Ellis (right) Head of UK and Customer Services at Gordon & Macphail

WHISKY GURU OF THE YEAR - MATT MACPHERSON, THE MALT ROOM THEGILLIANFINALISTS:KIRKLAND,PIPERWHISKYBAR

ALASDAIR SHAW, THE GATE

DEREK MATHER, ARTISAN

SIMON SMITH, WHISKY & CYNICISM

CONTRIBUTION TO THE INDUSTRY AWARD 2022 WINNER - JIM HAMILTON

Pictured: Colin Blair, Jim Hamilton and Susan Young

“There are so many people that have contributed to the success of the Scottish hospitality business but there is one man who has made a bigger contribution than most. In fact his fingerprints are all over Scotland in the shape of the bars and hotels that he has designed. But his reach is far wider than just Scotland. He has been designing restaurants, bars and hotels all over the world, we are just lucky that he always come back here.When he joined Graven 30 years ago the first bar he worked on was the design of The Lounge owned by Colin Barr. Since then his creations as Creative Director of Hotels & Leisure at Graven and under his own company name JDS have included Tigerlily in Edinburgh, The Brunswick Hotel, Blythswood Square Hotel and Spa, Ghillie Dhu, Corinthian Club Glasgow, Forgans St Andrews and Broughty Ferry, Rabble Edinburgh, Murrayfield House Hotel, Bonham Hotel Edinburgh, Lido Troon and The Coach House for Buzzworks, Wild Honey Restaurant in the Sofitel St James, in London and most recently Dundonald... International hotels include Radisson Blu Aqua Chicago, Philadelphia and Minneapolis, G+V Hotel Edinburgh, Radisson Red Brussels, Glasgow and Cape Town... and there are many more. Jim Hamilton is a one of, his ideas may start out as a “scribble on a train or plane”, but they end up pushing the boundaries of design.”

The judges said, “Our, ‘Whisky Guru of the Year’, had great knowledge and was actively raising awareness and sales of whisky through his advocacy not just within his own premises but further afield too.”

Matt MacPherson of the Malt Room Inverness receives his trophy from Juliann Fernandez Master Distiller at Distell.

Angela Vickers, Apex Hotels, “We’ll done on organising such a huge event, it was a tremendous success and really worthy winners announced on the night “

Fiona Sweeney, Molson Coors, “What a fantastic night. The atmosphere was great. I though Bev Lyons did a great job bursting into song. Abba Mania was incredible and everyone was in great spirits. Food was lovely too particularly the tartlet. It was nice to see Lisini get the team award.”

Gillian Kirkland of The Piper Bar, “I thought the evening was fabulous! A very upbeat vibe from the minute we walked in.”

Ann Smith, Kopparberg, “It was absolutely brilliant – we sung all night. It was the best thing I have ever been to with regards to the music,. The band were amazing. When they came out the atmosphere moved up a level. And Bev was great. Our guests loved it.”

Matt McPherson, The Maltroom “Loved the whole night. Great venue and food was fantastic considering the scale of the event.”

Richard Glover, Molinari, “It went brilliantly – and it was good to see everyone fully embrace it. It was just nice to catch up and talk and there was a good business benefit too– all it was good.”

Lucy Lowe, Black Ivy, “We all enjoyed the night, food drinks and entertainment was fabulous and would definitely hope to come back next year. We were delighted to win the award.”

Colin Beattie, “The night was fantastic. There was a great atmosphere in the room –and brilliant imagery. All in all it was a great show and Bev played out of her skin and kept the energy in the room high. –The awards for Colin Blair and Jim Hamilton were well deserved. Congratulations.”

BAR APPRENTICE 2022 - GAVIN LIDBURY, THE FINNIESTON

AGUSTINFINALISTS:LOPEZ, VIRGIN HOTEL

ATLANTA HODSON, WALDORF ASTORIA NICK WARDROP, THE FOX LUKE WATT, THE DOME KAT O’DRISCOLL, BONNIE & WILD KITTY MCKEAN, REVOLUTION ALLY HADDOW, PANDA & SONS GAVIN LIDBURY, THE FINNIESTON KERI WILLIAMS, ONE CANNON MILLS

“Every single the this year was great, and the passion and enthusiasm they showed during the two day event impressed everyone. one came out of their shell in over the two days and showed a genuine interest in every session. He engaged the and we feel he learned new skills and really developed the ones he already had, whether that was workshops, or through his note taking and questions to the team.”

Sara Corrieri, Brand Development Manager Scotland & North East for HiSpirits, presented the award to Aden Findlay and Andrew Shepherd of Box and the team.

The mystery shoppers were impressed by the atmosphere, service and the quality of the music on offer. The venue received top marks on all fronts and it was their preferred choice on the experience front. While the judges said, “Over the last 16 years this venue has established itself as one of Scotland’s foremost live music establishments. The commitment of the GM to continue that legacy is outstanding.”

Pictured Mark Thomson Ambassador to Scotland at William Grant & Sons with Gavin Lidbury, The Finnieston, Glasgow

MACGOCHANS, MULL

KEIR GAUCHO,BECKWITHGLASGOW

LEE LITTLE, LIDO, TROON CONNOR HAMILTONSMITH,PALACE

The judge said, “This manager talked to me like he was a young and upcoming manager. He was so enthusiastic about his team and the business. I nearly fell off my chair when he said he was married with kids and had been there 21 years. His staff retention rate is the best I’ve ever seen and that is what put him over the line in front of the others.”

Pictured: Fraser McIlwraith and David Locket of Hospo Talent with Matt Colligan (Centre) of the Bier Halle in Glasgow

BUZZWORKS,AYRSHIREFINALISTS:

“The technology used in this business not only makes a smooth service experience for customers but also takes the pressure off staff and allows the business to perform at optimal revenue levels. This level of investment in technology may be prevalent with multi-nationals but it is great to see an independent operator embracing it.”

FINALISTS: YEAR EUSEBI, EUSEBI DELI

“Giovanna Eusebi is brave, kind, talented and not afraid to tackle issues head on. We saw this during the pandemic when she took Glasgow City Council to court and secured an interim interdict which allowed her to stay open during the pandemic, despite the council issuing a closure order... and her action allowed other hospitality operators to follow suit. She doesn’t just talk the talk, she walks the walk, and she does that when it comes to charitable initiatives too. Last year the business supported Testicular Cancer Awareness Month – and gave £1 from every portion of meatballs sold by the cafe to Cahonas Scotland. She also supported HIT with a night of opera and Italian cuisine with proceeds going to the Andrew Fairlie scholarship. And she is currently supporting a Kilmanjaro walk which her GM Michael is taking part in for HIT.

She was one of the very first hospitality operators to support ‘Plate up for Glasgow’ in the lead up to Cop26. It was a hospitality-led campaign highlighting the issue of food waste and its impact on our environment and the local economy. She said at the time, “ I hear people saying, “what’s the point, I am only one restaurant.” One bar, one household, one school… I am reminded that one small change each day is 365 changes in a year.’”

C&C RESTAURANT GROUP, GLASGOW

Pictured Giovanna Eusebi and Susan Young OF THE YEAR SCOOP RESTAURANT GROUP

GAUCHO, GLASGOW

Dael Links, Marketing Manager at Hungrr presented the award to Jonathan MacDonald of Scoop Restaurant Group,

HUNGRRR

Pictured: Steve Annand, Sales Director of Inverarity Morton, Right) with Marc Ferrier and Julie Lin McLeod of GaGa.

Pictured: Ann Smith, Key Account Manager of Kopparberg with Lloyd Underwood, David Howie and Johnny Blair

Manager of DRAM is pictured right with John Black, wife Marion and son Brandon. OF THE YEAR - THE FORT,

C&C RESTAURANT GROUP, GLASGOW BAR OF THE YEAR - CAFE,

C&C RESTAURANT GROUP, GLASGOW OF THE YEAR - THE DAYO

FERRY

JUTE CAFE BAR, DUNDEE

SCOTCH & RYE, INVERNESS

The mystery shoppers said, “This is a great bar, which had a wide variety of customers. There were what looked like young trendies, as well as older people enjoying wine and folk with their dogs – it was a great all round experience with great service too. The food was also delicious.”

Pictured: Mal Spence, the Kelvingrove Cafe with right Brendan Napier, Sales & Operations Director for Molson Coors Beverage Co.

DAVE WADE, THE PARLOUR an award. purpose of which by Blair and David Wither for a year. were well as and

Pictured Matt MacPherson, The Malt Room with Colin Blair of Buzzworks

Pictured: Waterson and Giorgio Cozzolino (Left) with Club

THE WESTON TAVERN KILMAURS

Pictured: Rebecca Orr (right) of DRAM and Jackie Gilmour centre.

COCKTAIL OF THE YEAR - THE LIDO,

THE GATE, GLASGOW

The mystery shoppers and judges were very impressed with every venue, where the standard and level of professionalism was first class. The judging went down to the wire with the final hurdle being the creation of an innovative and great tasting cocktail. The winner did just that.

Pictured Ainslie Kelly, Key Account Manager Multiple Operators, Disaronno pictured right with the Lido

HIT Scotland (left) with Stephen Montgomery of the Scottish Hospitality Group,

Winner The Busker Cocktail Bar of the Year Scottish Bar

TEAM OF THE YEAR WINNER - LISINI PUB COMPANY,

“Team work is essential in every business but when things get tough or the unexpected happens it becomes even more important, and it requires people to step up, and that is exactly what the team at Lisini did when their boss Lisa Wishart had a bleed on the brain last year.It was a bolt from the blue, unexpected and a real shock to all that knew her particularly her family in hospitality and while she made it through and is getting rehabiliation – she has not been able to back to the business. But the team at Lisini have rallied, and they all deserve this – they have had to perserve and management have had to steer the ship without its Captain.Well done – she is very proud of you all.” said Susan Young FOR WINNERGLASGOW

Pictured Susan Young with the Lisini team

“The is they do. They are also bringing their on the too. All at the the that it’s to throughs take place every so the can what when; is people are less likely to on their are

Pictured Grant Cunningham Amber Beverage & Indie Brands Sales Manager for Scotland (right) and Giovanna Eusebi and the team.

AWARD FOR SUCCESS

WINNER - PAUL STEVENSON, PAESANO

“When Paul Stevenson opened Paesano, bringing genuine Neapolitan Pizza to Glaswegian, the 160-cover restaurant didn’t just open, it exploded onto the Glasgow dining scene. This modern pizzeria, aimed at the 25 – 35 age group, caught the imagination of Glaswegians.He went on to open Paesano No 2 on Glasgow’s West End which has been just as successful and now Sugo has followed suit offering freshly made pasta. Paul’s pursuit of excellence in the food that he serves, the efficiency of is delivery, and its broad appeal and the fact that he had the confidence to deliver a new experience to Glaswegians mark him out as a true success story. In fact Paesano last year was named on one the top 50 pizza restaurants in the world coming in at Number 13. No surprising when he is selling more than 12,000 pizzas a week.”

Paul Stevenson is pictured receiving his award from Susan Young

THE STATION BAR, GLASGOW

THE WAVERLEY, WISHAW

Pictured David Brown and The Palais team with the Sunday Mail mirror

LIDO11-17WPortland

Street, Troon

Lido

Troon has recently been completely restyled and is now looking better than ever. The re-design of the popular bar and restaurant was orchestrated by interior designer Jim Hamilton, who has taken Lido to a new contemporary level with this latest make-over.

The re-imagined venue now features luxurious soft furnishings, and a statement mural. There is also a new state of the art pizza oven which takes pride of place in the open kitchen.

Lido originally opened in 2009 but had to close in 2012 after a serious fire – which meant the building had to be demolished and rebuilt . When it re-opened at the end of 2013 it was refreshingly different having been designed by Jim Hamilton. Post-fire Lido had included a new extension which provided the venue with a private dining room and new toilets. At the time Jim said his remit was to “respectfully re-invent it.” And he now he has done that once again with Lido’s latest look with an infusion of colour. It used to have a pop of colour but now there is a full kaleidoscope. Says Jim Hamilton, “We introduced a new layer of strong colour within Lido Troon to give the loyal customer base a fresh take on a well established local icon.”

The change of tact is evident from the outside – with a wonderful new awning which features the Thunder Blotch Timorous Beastie design with bright pinks, red, blues and greens. The awning frames the exterior of the venue and gives you an idea what to expect inside.

The new-look Lido feels more Mediterranean, contemporary and

full of life – and the sign above the venue’s new Italian vesper, which sits just inside the door, proudly proclaims “Love Life Love JimLido’.says,

““The inspiration came from the escapism of beach life, where people tend to relax and let their hair down. They often wear colours that they might not otherwise use in everyday life, bold pops of colour, stripes and patterns infused in costumes, parasols, deckchairs and wind breakers.

“This infusion within Lido was introduced within the fabrics, the new external awning and also within some of the new bespoke art pieces. Rather than opting for obvious stripes and patterns of the beach, we used a mix plains with some bolder pieces from Timorous Beasties.”

The booths are been reupholstered with Tourmaline Damask, with the accompanying seats refreshed with Topical tropical fabrics which bring in various hues of green.

The upholstery on the small booths for two is breathtaking –bright reds, and pink which appear to drip down the seating... its enough to cheer you up on the dreariest of days and a far cry

from the previous cream version.

The private dining area also boasts a brand new table and stunning Zig Zag Moth Timorous Beastie curtains which feature just about every colour of the rainbow.

But it is a stunning mural in the restaurant that really grabs your attention. Jim explains, “Artpistol added another layer through a series of bespoke art pieces.”

The mural is so different from anything Buzzworks has done Jimbefore.adds,

“There was also a soft nod to the long standing Italian connections within Ayrshire, and the history of ice cream “Weparlours.manifested this within the glassware, scooter and series of loose objects that replaced the previous layers of candles.

“The goal was to absolutely retain the essence of Lido, but to slightly update it with a wee 2022 makeover.”

Certainly the new look Lido lifts your spirits and your mood you just have to “ love Lido”.

SUE SAYS

/dram.scotland@dramscotland

Firstof all, I would like to thank everyone for all their kind words about the Awards – it was a great evening and made so much better with the company. So many people have said what a great atmosphere there was – and that is created by the audience. It reminds me why this industry is so great and that is because it has great people in it. Congrats to all the winners and the finalists too. There are plenty of pics in this magazine and we will carry them over to next month too. Also, check out the gallery online.

I would also like to say a huge thank you to the hotel – The Doubletree Hilton – the team did a great job from Chef Stuart Goldie Executive Head Chef to Billy Bradburn. Conference & Banqueting Manager, and their respective teams, Rebecca and Lorna too. Boss Craig Munro has an excellent team. And the feedback from our guests has been super.

What is not great news is that Dundee City Council has brought in a £500 fee for licensed premises and £300 for cafes which will start next April. As we went to press it was not clear why it is more expensive for licensed premises than cafes? Also it was not clear whether planning premission would be required - the minimum cost of this would be £1,000, and it has been suggested the £500 is for the first 24 chairs and that it is an additional £25 per additional chair. I know that local authorities are skint, but their income will become even tighter should pubs and restaurants close – because they will then miss out on rates revenue. Hospitality is not a cash cow. In fact, new figures from hospitality body UKHospitality suggests that three in five operators are no longer profitable.

New Prime Minister Liz Truss has just unveiled her solution to the energy crisis... the detail of which is thin on the ground as we went to press and is likely to be delayed due to the Queen’s death, but there will be a cap for business lasting six months, and for hospitality and other vulnerable industries it will be longer.

Three hundred leading UK Hospitality businesses put their names to an open letter asking the new Chancellor, Kwasi Kwarteng, for “a plan that cuts business costs, stimulates demand and tackles Theinflation.”letter proposes a five-point plan of action through to April 2023, with a review in early 2023: A 10% headline VAT rate for hospitality A business rates holiday for all hospitality premises, with no caps applied

Deferral of all environmental levies

Reinstatement of a generous HMRC Time to Pay scheme

Reintroduction of a trade credit insurance scheme for energy

Here’s hoping he listens.

However the Scottish Government could also be doing something to alleviate the issues facing the trade... but it isn’t. Indeed it appears to be doing just the opposite - pressing on with its Deposit Return Scheme... if licesees do pass on the deposit charge 20p you will be have to receive returns from outside your own business. But if you don’t pass on the charge you will pay the 20 deposit to the wholesaler, which you get back when your return the containers with the licensee being responsible for collecting the empty bottles or cans - and it applies to all glass bottles, including wine bottles, aluminium cans and PET bottles. You will need bouncers to ensure folk are not taking their bottles away... after will be worth 20p to everyone! Obviously I am joking...but only just.

There has been a trial at the airport. I would love to see a trial in hospitality premises – because this is a car crash waiting to happen! Not only that but the trade is woefully uninformed –where is the marketing information?

When I was out judging over the last few months I asked every single person if they knew about it – not one did, and that included the candidates for the sustainability award. There is a job to be done here - I hope they don’t leave it too late. It comes into force next August.

Nicola Sturgeon also unveiled plans earlier this month that would see Edinburgh becoming the first city in the UK to introduce a visitor levy to pay for “tourism and related infrastructure”. The First Minister said: “We will introduce a Local Visitor Levy Bill to give local authorities additional fiscal flexibility. This will help councils, if they so choose, to fund activities related to tourism and related infrastructure.” To me this is passing the buck... Scotgov can now shift the responsiblity to local authorities. Edinburgh may be first off the blocks but I bet it woun’t be long before other councils follow suit. As for spending the money on tourism and related infrastructure before you know it that will include potholes! The last consultation was in 2018 pre-pandemic - this does not have the support of hospitality businesses or any other tourism business I know. this should be off the cards now.

DRAM DRINKS RETAILING AND MARKETINGnPUBLISHED BY MEDIA WORLD LIMITED

t: 01560 600585 e: news@mediaworldltd.com w: dramscotland.co.uk

Publisher-Editor Susan Young • Chairman Noel Young • • Commercial • Nikki Orr, Sylvia Foryth

Production Fiona Gauld • 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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