DRAM January 2023

Happy New Year. I’m not sure when we stop saying it, but as this is the first magazine of the year, I had to get it in. I’ve also got my New Year Gongs in this issue. They are of course ‘tongue in cheek’! This month I was incrediby upset to hear about the death of Lisa Wishart, Managing Director of Lisini, who as well as an industry colleague was also a great personal friend. This issue we pay tribute to a true ambassador for the hospitality industry.

We also give you some interesting facts to share with your customers ahead of Burns Night, and Kirstie Addis, ahead of Valentine’s next month, shares the cocktails she loves with you.

Our design focus includes Buzzworks latest opening Thirty Knots in Edinburgh and the Vittoria Group’s Antonietta. Here’s to the rest of 2023!

Susan Young Editor

susan@mediaworldltd.com dramscotland.co.uk

AND WHISKY

TUK TUK NO 2 FOR EDINBURGH

Tuk Tuk Indian Street Food has opened its doors to a second Edinburgh site, on Drummond Street. Known for its lively atmosphere and playful interiors, the new restaurant will offer an authentic selection of small plates inspired by the bold and punchy flavours of popular Indian railway station and roadside dishes. Drummond Street is the third addition to the portfolio which includes the original Edinburgh site at Tollcross and a Glasgow restaurant in Sauchiehall Street. The 90-cover BYOB restaurant also offers a 35-cover group dining space.

Owner, Rizvi Khaleque said, ‘I’m so proud to be opening a third Tuk Tuk. The last few years have been a rollercoaster in the hospitality industry, so this feels like a particularly special achievement. We’re excited to open our doors for customers to enjoy our authentic menu filled with flavour and spice and soak up the lively atmosphere.’

The venue was designed by Edinburgh design agency S+Co, and showcases the brand’s bright and bold oranges and greens. Recycled materials are at the heart of the restaurant; off-cut British timber waste has been used to create the tabletops and the statement bar has been designed using Kenoteq’s K-Briq made up of over 90% recycled construction and demolition waste and recycled pigments.

This Tuk Tuk will also add a discretionary fee of 50p per table to all bills which goes directly to its partner charity, Scottish Love in Action (SLA) which is a charity that provides meals to vulnerable children in India. To date the restaurants collectively have raised over £26,000 which equates to 119,845 meals.

SIX BY NICO WELCOMES NEW RESULTS AND EXPANSION

Sixco Limited, the Glasgow-based group behind the pioneering Six by Nico restaurant network, has seen profits jump to £4.4m following loses of £600K during the 15-month pandemic period to June 2021. The group’s turnover reached £30.8m almost double its sales in the 15 months to June 2021 - which came in at £18.1m. EBITDA from continuing operations was £5m, compared to a loss of £0.1m for the previous period. It also revealed plans to open four new Six by Nico restaurants in the UK as well as a new bar and bakery ventures in Q1 and Q2 2023 and one for Dubai too.

The fast-expanding group, which serves over 10,000 diners per week across 13 sites in the UK and Ireland, recorded turnover of £30.8m for the year to June 2022, versus £18.1m for the prior 15-month period to June 2021.

It hasn’t just boosted its own coffers the group and its staff also raised over £300,000 for the Beatson Cancer Charity during this period, largely through the Beat6 not-for-profit restaurant in Glasgow.

Amuse offers up Brummie Burns Supper

Award-winning chefs, Kevin Dalgleish and Glynn Purnell are collaborating on a special “Brummie Burns Supper” this month at Kevin’s restaurant, Amuse in Aberdeen. The 6-course meal, 3-courses from each chef, will be created by Kevin and Birmingham-based Glynn using the very best Scottish local and seasonal produce.

Chef Glynn Purnell owns a Michelin starred restaurant in Birmingham, Purnell’s Restaurant, which opened in 2007. The one-star fine-dining restaurant offers chic, contemporary dining and bold menus to take guests on a gourmet adventure.

Both chefs are influenced by classic French flavours so guests can expect refined dishes to compliment each chef’s personal style with a Scottish theme and they have also roped in Mark Thompson from Glenfiddich Distillery to teach guests more about the Scottish spirit and allow them to sample whiskies from the Glenfiddich range.

NEW YEAR WITH STRONG PLANS

During the 12 months to June 2022, the company opened new Six by Nico sites in Canary Wharf, Dublin, Aberdeen and Tan&ns, a wine importer that supplies all the group’s ‘wet’ requirements. It also secured a £11.5m funding facility with challenger bank ThinCats to support Sixco’s ambitious expansion strategy.

CEO and founder Nico Simeone says, “While Covid was a huge challenge, we’ve bounced back very strongly, thanks to our amazingly loyal customer base who stayed with us through the lockdowns and have returned to our restaurants in phenomenal numbers. That’s down to our dedicated and hardworking team who have been absolutely brilliant - delivering consistent creativity and fun experiences day-in, day-out.” He concluded: “2023 promises to be our most exciting year. We’re really confident that, despite the economic headwinds, our high-value and high-experience restaurants will continue to excite our customers into the new year and beyond.”

THE TONGUE HOTEL TO RE-OPEN IN THE SPRING

The Tongue Hotel, now owned by Highland Coast Hotels, on the world-famous North Coast 500 route in Sutherland will reopen to visitors in spring 2023 following a 3-month, £800K refurbishment by its new owners. The former 19th century sporting lodge will have 19 individually-styled guest rooms and newly refurbished restaurant and bar, whilst retaining its historic charm, including original wood panelling, antique furnishings, local artwork and cosy open fires. Another one of its hotels, The Plockton Inn, is also undergoing a comprehensive refurbishment this winter. This will see the 14 bedrooms being reduced to 12 to allow for larger en suite bathrooms for certain rooms, and complete redecoration of all other bedrooms, bathrooms and corridors. This includes all rooms in both the main hotel, and the newly named Sorley’s House opposite. In addition, the restaurant and dining areas and the bar will all enjoy a sympathetic refurbishment, retaining the existing period features in all areas.

n The Slug and Lettuce, in Glasgow, one of 3 pubs in Stonegate Groups managed estate, closed its door this week. The cocktail bar on St Vincent street took to Instagram to announce its closure at the weekend. It has two venues in Edinbugh.

Staff at the Glasgow bar wrote on the brands social media pages, “It’s nearly time to say a goodbye from us… “Today is our last day of partying and we want to thank you for all of the fabulous memories we have made together. “We have loved dancing with you, hosting your celebrations and welcoming you for a catch-up but all good things must come to an end."

n Frankie & Benny’s has announced its biggest partnership with three of the UK’s leading vegan brands Biff’s™, THIS™ and OGGS® this Veganuary. Over the past few years Frankie & Benny’s has worked hard to expand and improve the vegan offering as part of the core menu. It is hoped that the collaboration with Biff’s™, THIS™ and OGGS® this Veganuary will showcase the best of vegan comfort food and convert those who are looking to follow a more flexitarian lifestyle. The new dishes will be in addition to the Frankie & Benny’s core menu which already has 20 vegan dishes.

Sasha Storey, Frankie & Benny’s Head of Brand, said, “This Veganuary our vision is to show the UK that comfort food and vegan dishes aren’t mutually exclusive– at Frankie & Benny’s you can have the best of both worlds! We’ve chosen some of our most loved dishes, and challenged three exciting vegan partners, Biff’s™, THIS™ and OGGS®, to give a new, plantbased spin on them. “

n Pubs that used Star Pubs & Bars Six Nations merchandise last year saw an average increase in sales of £1,300 according to its research. As a result the pub company is now investing £60,000 in a free Six Nations 2023 Championship promotional package and 1,000 pubs are expected to take up the offer.

The 2023 kits are worth £60 each and will include point of sale material, such as posters, flags, bunting, and ecoboards. In addition there will be online guidance on maximising the occasion.

Says Cathy Olver, Head of Digital and Retail Marketing, “Analysis of drinks sales following last year’s Six Nations Championship demonstrates that using merchandising effectively to promote sporting occasions, isn’t just a ‘nice to have’ but makes a real difference to the bottom line. With the current economic pressures on consumers, it’s more important than ever to give them reasons to visit pubs and it’s a priority for us to support our licensees in maximising all occasions. Major sporting fixtures have been shown to have real pulling power, tempting people out of their homes and into the pubs to soak up that all-important match atmosphere.”

BRAND NEWS

BEER

Greene King will be the first major cask brewer to launch cask pins, a 4.5-gallon unit container, to market this summer following a seven-figure investment.

With the effects of the pandemic still echoing and the costof-living crisis leading consumers to drink out less frequently, Greene King believes that the introduction of pins containing 36 pints per unit (half the size of the industry standard container) will reinvigorate the sector by helping licensees deliver a range of fantastic cask-fresh beer to customers every time, whilst at the same time minimising wastage.

With the introduction of pins, customers will have the ability to manage a lower throughput at quieter times of the week, meaning less waste or risk of serving beer past its best quality. During busier times, cask pins offer the customer the opportunity to provide a seasonal cask ale, providing a wider choice on the bar.

The brewer will be rolling out the cask pins to all managed, lease & tenanted and free trade customers this summer with its seasonal cask beers calendar, Fresh Cask Releases, which is a rolling portfolio of cask styles and flavours tailored to specific points in the year.

CURIOUS BREWERY WELCOMES WILD BEER CO BRANDS TO PORTFOLIO

Curious Brewery has reached an agreement to add Wild Beer Co to its specialist portfolio of premium and award-winning beers.The acquisition will double the size of the existing Curious operation.

Commenting on the acquisition, Curious Brewery Chairman Mark Crowther said, “We are delighted to be collaborating with some of the original team from Wild Beer Co to maintain the original innovative and creative spirit of that business, adding their delicious craft beers to our stable of award-winning premium brands.

“The Wild Beer Co acquisition brings a lot of positives including high-quality beers and distinctive brands, impressive distribution in both the on and off-trade, as well as a significant direct-toconsumer e-commerce operation.

“This new chapter for Wild Beer Co will bring some stability, placing the business on a sure footing.  For Curious, this is an important step in our journey to become one of the UK’s leading brewers of specialist, premium beer and ciders.” Curious Brewery was acquired in April 2021 from Chapel Down by a team led by Crowther and backed by Risk Capital Partners.

Global Brands has bought Hooch, Hooper’s and Reef brands from Molson Coors. These three brands have been produced and distributed by Global Brands since 2012, under license from Molson Coors.

Steve Perez, Chairman and Founder of Global Brands said, ‘We are delighted to welcome the Hooch, Hooper’s and Reef brands as fully-fledged members of the Global Brands family. This will give us the opportunity to invest further into the brands with the added security of owning the equity.

“This deal will reinforce Global Brands’ position as the leading independent producer of RTD brands in the UK.

“We have lots of ideas for innovation and look forward to sharing these with the trade and consumers shortly. We have enjoyed a fantastic supportive relationship with Molson Coors over the years and look forward to continue working closely together through their route-to-market team. It’s an exciting start for GBL in 2023!”

WHISKY

BERRY BROS. & RUDD 2022 WINTER RELEASE

Berry Bros. & Rudd has launched its latest seasonal collection. The 2022 winter release from Britain’s oldest family-owned wine and spirits merchant comprises eight Scotch Single Malt expressions, a rare Japanese whisky along with a French whisky and one Fijian tropical rum.

Doug McIvor, Reserve Spirits Manager, commented, “Every quarterly release is centred around celebrating the finest quality spirits and producers from around the world, and bringing them together in a collection that covers a breadth of flavour profiles and style, giving our customers the opportunity to try new spirits with confidence.”

RTD

GREENE KING BREWERY LAUNCH 4.5 GALLON CASK PINS GLOBAL BRANDS BUY HOOCH AND REEF BRANDS FROM MOLSON COORS

SCOTGOV’S RATES STANCE SEES SCOTTISH PUB OPERATORS £13,500 WORSE OFF THAN ENGLISH COUNTERPARTS

The failure of the Scottish Government to follow the UK and Welsh Governments lead and offer a 75% reduction in rates for 23/24, will mean an average Scottish pub owner will be worse off than its English and Welsh counterparts to the tune of approximately £13,500.

The DRAM asked one of the UK’s leading pub companies the difference in operating costs between an average English pub in its estate and one from its Scottish portfolio.

A spokesperson said, “Based on the average RV across the whole leased estate in Scotland, a similar estate type in England would be £13,500 per pub better off for the year 2023/24.

“The Scottish Government also increased the threshold for small business relief exposing more pubs to paying 100% rates this coming year.

“Lastly, the poundage in England is £0.512 compared to the higher rate of £0.575 in Scotland, means we would have been worse off regardless.”

The news comes as the UK Government revealed its new Energy Bills Discount Scheme which will see energy support for hospitality decreasing significantly.

Stephen Montgomery, spokesperson for the Scottish Hospitality Group says, “This month’s announcement on energy support will do nothing for the morale of entrepreneurial hospitality operators across Scotland. With support decreasing from £75 per Mwh to £6.97 for gas, and from £211 per Mwh to £19.61 for electricity from April 2023 an average pub will receive approximately £2,300 for 12 months.

“Hospitality businesses in Scotland are also not getting the 75% rates discount that our colleagues in England and Wales will receive for 2023/24. This along with further wage inflation in April, rising

supplier costs, the incoming costs of DRS in August, coupled with a cost-of-living crisis, leaves Scottish Hospitality yet again hanging on a cliff edge.”

He continued,” There will be many operators in Scotland who will now be reassessing their plans for expansion or investment, which creates new jobs, and thinking that the ring-fenced funding will be now needed to see them through this crisis. The Scottish Government must now step in and fully support the sector, by at least reversing its decision on the rates discount for 2023/24, before we see a multitude of failing businesses, and unemployment.”

While UKHospitality Chief Executive Kate Nicholls said, “While I’m relieved the Chancellor has listened to UKHospitality’s concerns and extended the scheme as a whole, the absence of a sector-specific package that helps vulnerable sectors like hospitality will still result in higher bills. Our analysis shows the new, lower level of support will see a total £4.5 billion hike in bills for the sector compared to the previous scheme.

“This will simply be unsustainable for many. With no further, dedicated support for a vulnerable sector like hospitality, I’d urge the Government to consider other measures it can take to help the sector.”

However she is concerned that energy suppliers may take this opportunity to hike prices further. She said, “This scheme is a significant investment from the Government and energy suppliers should not be using that as an excuse to hike up prices. The Ofgem review into the non-domestic market should serve as a wake-up call to suppliers that now is the time to be reasonable with the quotes they’re offering and to abandon unfair demands of businesses to secure fixed deals. They should also consider allowing businesses to renegotiate if they are stuck on previously agreed, inflated fixed deals.”

Research shows that Glasgow and Edinburgh are set to exit recession in mid-2023 but not Aberdeen

Edinburgh and Glasgow are included in the top 10 cities set to exit recession in mid-2023 according to research from The Irvwin Mitchell City Tracker produced by the Centre for Economics and Business Research (Cebr)

Edinburgh’s economy is predicted to be 1.1% larger in Q4 2023 than it was in the final quarter of 2022. It is also expected to be in the top 10 for job creation with employment levels rising by 1.6%, taking headcount to 371,200.

Glasgow comes eighth in the table for GVA growth ( is the measure of the value of goods and services produced in an area, industry or sector of an economy) with a 0.8% year-on-year increase expected in the final quarter of 2023. This would take the size of the economy from £23.3 billion to £23.5bn.

Edinburgh and Glasgow are amongst the fastest growing as the UK emerges from recession in the second half of 2023, according to a new study by law firm Irwin Mitchell.

Although the report predicts a tough year for Aberdeen. At the end of this year when the UK is expected to be out of recession, GVA in the city is expected to fall by 0.2% to £16.7bn. The city is expected to see employment growth of 0.7% in Q4 2023 compared to Q4 2022.

Charlotte Rees-John, partner and head of Irwin Mitchell’s consumer sector, said, “...those businesses that succeed during 2023 will be in a very strong position to take advantage of a more stable economic environment in 2024.”

The most famous of Burns’ known descendants is Tommy Hilfiger. He told Vogue in 2012 that “It was never discussed in my house, because it was said that Robert Burns was a womaniser and a boozer. They were embarrassed he was related, so we weren’t told until we were in our teens or maybe twenties.”

Bob Dylan, when asked for the source of his greatest creative inspiration, said that Burns’s lyrics in “A Red, Red Rose” had the biggest effect on his life.

Scotland’s most famous man is Robert Burns. But there was a somewhat murky side to our famed poet. It’s well documented that he had 13 children (by 5 women it is guessed!), but he wrote poems that were actually deemed too risque for publication. His collection The Merry Muses of Caledonia was actually banned from publication in the UK until 1965. America was a bit more liberal, they lifted the ban a year earlier in 1964.

BURNS RULES!

Burns was appointed as an excise officer in 1789, but resigned in 1791 after a year.

Robert Burns’ favourite whisky is said to have been Ferintosh made by the Forbes family on the Black Isle –a whisky that has been claimed to be the first great Scotch brand.

In 1965 World Heavyweight Champion boxer Muhammad Ali visited Burns Country in Ayrshire and said, “they told me his work was very, very neat, so I replied: But who did he ever beat?”

The first Burns supper was held on 21 July 1801 in Burns Cottage. Led by the Reverend Hamilton Paul, nine friends met to honour Burns who had died 5 years earlier.

Haggis and sheep’s head were on the menu, and as well as reading some of his poetry they recited ‘Address to a Haggis’ and sang some of the Burns’ songs.

We may be more familiar with Auld Lang Syne, but in China, where the song is huge, it is known as You Yi Di Jiu Tian Chang or Friendship Forever and Ever.

Few people are aware that Robert Burns was actually a Freemason and remained so all of his adult life. He was Senior Warden of Lodge St Andrew in Dumfries when he died.

I The title for the 1937 John Steinbeck novel, Of Mice and Men, was taken from a line in ‘To a Mouse’: “The best laid schemes o’ mice an’ men / Gang aft agley.”

Burns was a friend of many influential figures of his time, including James Boswell and Sir Walter Scott and his work was highly regarded by many other contemporary poets including Samuel Taylor Coleridge, William Wordsworth and Lord Byron.

When Burns’ face appeared on a million commemorative bottles of Cola Cola in 2009, it was the first time a person had ever been on them. The limited edition bottles were created to support the Scottish Executive’s Homecoming initiative, celebrating the 250th anniversary of Burns’ birth.

Burns was convinced the only way he could rise out of poverty was to emigrate to Jamaica. The voyage was called off when his first collection of poems, published in 1786, became an unexpected success selling all 612 copies in the first month.

People have speculated that Burns died of alcohol excess and possibly a sexual disease, but that was probably just the view of his biographer Dr James Currie, who frowned upon Burns’ louche lifestyle and seemed to surmise that this was the cause of his death. It is more likely that he died from chronic rheumatic heart disease, stemming from when he had rheumatic fever as a child.

Lisa Wishart was the Managing Director of her family business Lisini – which developed from a pub business into arguably one of the most successful hospitality businesses in Lanarkshire. Lisa’s, right hand man was cousin Grant Hood while sister Siobhan Edwards also plays a key role in driving the business forward. The company, which now employs more than 300 people, has grown organically and its portfolio includes Dalziel Park, a 16-bedroomed hotel with golf course and wedding and conference facilities, The Parkville in Blantyre, which also boasts wedding and conference facilities, five bedrooms and a bar and restaurant, and Angels in Uddingston which has six boutique bedrooms and a bustling restaurant and bar. Lisini also owns the Castle Rooms and The Croft.

The business, founded by Lisa’s parents, Harry and Kathleen Hood, forty years ago, is testament to the old adage hard work pays off. And certainly Lisa was convinced that it is her parents’ work ethic that she and her siblings inherited, that helped position Lisini at the very heart of hospitality in the area.

Lisa didn’t really consider herself a hotelier, or indeed a publican. She told me, “When people ask what I do I often hesitate. I think I am most comfortable saying that I work in hospitality.”

But that was not always the case. Lisa originally started her working life as a PE teacher, and in fact played Hockey for Scotland. Her sporting prowess comes, of course, from her father’s side of the family. Harry Hood, as you all probably know, was a Celtic legend. He played 189 times for Celtic and scored 74 goals including the 1971 Scottish Cup final winner. Says Lisa, “Dad’s brother played for Everton, one boxed for Scotland and his two sisters were professional iceskaters. They were an exceptionally talented family and I was lucky to inherit the sporty side. I always wanted to do PE. so I concentrated on sport which I really enjoyed. But unfortunately three years into teaching my knees gave way, and I wasn’t sure what direction to take. So I took a year off and went backpacking and then my mum suggested I come into the family business. She had been ill, and although she had recovered she wanted to take more of a back seat.”

Mind you it wasn’t the first time Lisa had worked for the family company. She told me, “My mum and dad worked incredibly hard when we were young, and they instilled this work ethic into us by insisting that we earned our pocket money by working in their pubs. So from an early age I was cleaning, then I progressed to doing the dishes and chambermaid work. My parents motto

A LEGEND HER LIFETIME

was ‘If you can’t be seen to do it don’t expect anyone else to do it.’ Therefore you would find me behind the bar in the morning cleaning, despite having been working the previous night. It was a very good grounding.”

Lisa joined the company as manager of Angels in Uddingston more than 20 years ago. She said, “When I started working in Angels we only did a little bit of food at lunchtime and we had hand written menus, which had four dishes, and the cash was collected in a blue tin box. We stopped serving food at 2.30pm in the bar and our bedrooms were never used.”

She continued, “I didn’t have a hospitality degree, but instead I decided to do a Masters of Business Adminstration at Strathclyde University while I was working. I studied at night and at the weekends. It was great. My parents didn’t realise what I was doing. I’m sure they thought it was a sports qualification. I funded the MBA myself and it was worth it. It is a great degree for people who are small business owners – who need to know a little about finance, HR, marketing, strategy and more. It also gave me a good overall understanding of how every component in your business is a cog in the wheel. I also realised that although the bottom line is important, it is not all about profits when you are a family company. For us family ethics are important – we want to have a business that operates in a fair and honest way and we want our customers to feel appreciated. That is more important to us than profit.”

However when Lisa tried to introduce new marketing initiatives after taking over at Angels, she did find a bit of opposition from her parents. She explained, “I suggested that we started serving

LISA WISHART, MANAGING DIRECTOR OF LISINI DIED EARLIER THIS MONTH. NOT ONLY DID SHE RUN A THRIVING HOSPITALITY COMPANY BUT SHE WAS A GREAT AMBASSADOR FOR THE TRADE. HERE ARE EXCERPTS FROM AN INTERVIEW WITH LISA IN 2018 WHICH CONCLUDES WITH A PIECE SHE WROTE FOR DRAM JUST AS THE PANDEMIC ENDED.

LEGEND IN LIFETIME

food at night. My dad wasn’t keen. He didn’t think people would come in for evening meals. He said people don’t eat out at night, they would come out for a good pub lunch but they won’t come back out at night. But I decided to do it anyway, and I tried it in the Angels lounge. At first it was really quiet and I thought, ‘oh no’ dad was right! But then I came up with a new marketing ploy. I said to dad, “Why don’t we do ‘Two meals for the price of one’. It really took off. This was 22 years ago, and I honestly think we were the first, or one of the first to do this.”

Today, the business still has the same offer. Lisa said “We are fully booked a week ahead. We run the promotion Monday to Thursday, and obviously it only applies to a certain number of dishes. People worried that when we refurbished Angels we would come away from our roots, but why change something that works so well? It is brilliant.”

Through the years Lisini has continued to invest in the premises and it developed from a business that was based around beverages and food, to a complete hospitality business. Lisa commented, “We don’t like to pigeon hole the business.”

Lisini have a reputation for taking over businesses and totally rejuventating them. Ten years ago they bought The Parkville in Blantyre and invested £750K refurbishing the business. At the time people were amazed that the group had invested so much on the business. But before long business was flourishing. Five years later they bought Dalziel Park in Motherwell.

Lisa was the main instigator when it came to buying the Motherwell business which was set in 250 acres. It has a 600-capacity and is split into the Cedar Suite, two conference rooms, the bar and

BY SUSAN YOUNG

brasserie and a restaurant called the Wide Mouth Frog plus 16 bedrooms and of course the golf course. She says, “For some reason no one wanted Dalziel Park. We were the only ones to bid for it. But I honestly think only a handful of operators could have transformed it. Dalziel needed to be a venue that appealed to the local community. But it wasn’t an easy transition. It had to be totally renovated, and of course it cost much more than we thought it would. But it was worth it. I get a lot of pleasure out of the fact that local people stop me in the street and say thanks for putting Dalziel back on the map. They love the fact that they have a place in Motherwell that they like to go to. That is very motivating. We have further plans for the venue – within the next two years we plan to add 16 new bedrooms and a spa facility. I would like to make it into a nice country club.”

Lisa believes that the staff have contributed greatly to the company’s success. Lisini used to have 10 year service awards, but now there are so many people who have nearly 20 years service with the company they are having to amend that. She commented, “We are really lucky with our staff. But we do invest a lot of time ensuring that we get the right people – we call it Lisini Behaviours – honesty, friendliness, and attitude are all important when it comes to recruitment. We call our employees the Lisini family and we need to make sure people fit in.”

She also wrote a piece for DRAM just as the pandemic ended what she said then is as pertinent as it is today. Said Lisa, “Someone once said, “Don’t let a good recession go to waste”. I have poured over our costs, overheads and contracts, even roles within the organisation, and truly hope that if we get through this we will be leaner, more focussed and in tune with the market.

“Lastly, the Government and local authorities need to take stock. We are one of the largest contributors to the National economy and we have been operating for the past decade or so on razor thin margins. We used to spend time focussing on what we enjoyed- hospitality. Recently it has been spent on monitoring the rising costs of making a business survive. The added layers of costs to be in business is, in my opinion a deterrent for a raft of people who would be naturally suited to this field. In short- it’s hard to make a decent living, even if the creativity and ingenuity is there.

“It’s time for recalibration. It’s time for a permanent VAT reduction in hospitality. It’s time for a total overhaul of the unfair rates system. It’s time to collectively charge consumers more for what they are served, instead of watching our backs for competitor use of deal sites. It’s time to reignite our passion for why we do what we do.

“It’s time to make the Hospitality Industry great again.” She is so right I just wish she was here to help us on the path. Lisa is survived by mum Kathleen, husband, Keith, son Jamie, sister Siobhan and brother Nicholas.

LISA’S FUNERAL TAKES PLACE ON THURSDAY 19TH JANUARY 2023 AT 9.30AM AT ST BRIDE’S, BOTHWELL, FOLLOWED BY THE BURIAL AND LATER BY A CELEBRATION OF LISA’S LIFE AT DALZIEL PARK.

Memories of

“Lisa was genuinely a lovely person and a very capable business individual. She was always interested in what you had to say and valued what you were saying. She was passionate about life and passionate about her business. She was a really good human being. An absolute gem.”

DAVID WITHER, CHIEF EXECUTIVE OF MONTPELIERS

Lisa was very modest in how she went about her business, never thinking she was doing things as well as she could. She was someone with true humility and who didn’t recognise her ability, and how others viewed her. She had my total respect and I really appreciated her friendship. She was a lovely human being.

STEVE GRAHAM, CHAIRMAN OF MANORVIEW

I though she was an extraordinary ambassador for the hospitality industry and cared for everyone. I haven’t known anyone who worked as hard as Lisa did. She had amazing integrity and made everyone around her feel special - she had no ego. She had a kind word for everyone and she lit up the room. I was continually astonished how selfless and compassionate she was. She was a special lady and an example to everyone who worked with her. A sure professional.

MICHAEL DUNN, MD INTERIORS

Lisa was the type of person you were always glad to see and have a chat with. I bumped into her on a regular basis at trade events and really enjoyed her company We discussed the high and lows of our great industry and swapped notes on running a business with your family. I could tell how passionate she was about getting the best for the industry and her business and for looking after everyone in Lisini. She was an impressive lady and I feel very sad that I won’t meet her again but I will never forget her spirit. My thoughts and love go to her family and everyone at Lisini.

KENNY BLAIR, MANAGING DIRECTOR OF BUZZWORKS

LISA’S HOSPITALITY COLLEAGUES AND FRIENDS HAVE BEEN LEFT SHOCKED BY THE NEWS OF HER DEATH. BUT THEY REMEMBER HER CHARM, INTELLIGENCE, KINDNESS AND WORK ETHIC.

Lisaby Nicola Taylor, Chief Executive Chardon Enterprises

You really don’t expect to be asked to write about your friend who was so tragically taken from us at only 57. A funny, smart and beautiful lady inside and out, and one that I am proud to call my friend.

Lisa and I met through a mutual friend, Laura Gordon, and immediately hit it off. We were part of a peer learning Group which focused on strong leadership and shared a desire to be the best leaders for our businesses and creating strong cultures of belonging and support within our businesses. It became clear very quickly that we shared so many similarities and experiences. Most obviously we were two women running second generation family hospitality businesses with our Dads as our wing men.

It was easy for us to have open and frank conversations about everything to do with business and the impact it had on our lives. We both made the choice later in life to join the ‘family firm’ and chose to grow the businesses using the platform our parents had built with our added experience from elsewhere. We were both lifelong learners, in fact from starting out as a PE teacher, Lisa went back to University to gain her MBA to help her embark on what was to be an incredibly successful business career.

Needless to say, Lisa was beyond devastated when she lost her Dad, and that was pretty tough for her, especially leading into Covid with all the challenges that brought the industry as a whole. Of course, Lisa was someone who was so passionate about her business, her team and the whole industry. She was always able to find time to help others, no matter how much she had to do. Hospitality is non-stop 24/7 and 365 days, but she enjoyed it so much and got a huge amount of satisfaction from watching the business grow and develop along with her team. During Covid, her tireless focus helped the business navigate through some of the dark times we all experienced and come out the other side,

stronger. She was an advocate within the industry and never shied away from defending what she held dear.

However, her number one priority was her family and in particular her teenage son, Jamie, to whom she devoted so much of her energy and focus, no matter what else was going on in her life. Lisa simply sparkled. She lit up any room she was in. Whenever I arrived anywhere to meet her, I could see and hear her instantly, chatting happily, telling wonderful and funny stories with everyone around her laughing and smiling. That is how I will always remember her. I for one, and I know I speak for so many others, will miss her enormously. We’ve lost one of the very best. Let’s raise a toast to our wonderful colleague and friend – Lisa Wishart.

A LOVE LETTER TO CLASSIC

by Kirstie Addis

Ahead of Valentine’s, I’ve been ruminating on things I love about the hospitality industry. The list is extensive. I love so much about our industry, and I find it quite impossible to reduce it down to one specific factor. There are so many aspects I enjoy. First, the camaraderie of working as part of a team who become more like family than your own. You spend forty plus hours a week together. You either wake up together on shift and nurse a coffee, or they can be the last face you see in the day as you lock up at night. Second, the variety and inspiring connections you create with customers. You can become someone’s therapist in the blink of an eye, and they treat you as a confessional. No two days are ever the same in hospitality. The restaurant is all things to all people at all times. For instance, it’s Friday 4pm, and you scan the restaurant floor. There’s a divorce about to occur on table 1, a woman announces her pregnancy on table 2, and an engagement is toasted on table 3. It’s varied, tumultuous, but it is quintessentially human. Lifelong relationships can occur from working with your colleagues, and serving your regulars.

The final and enduring thought I had was cocktails and cocktail culture; all the drinks I have learned how to prepare and studied over the past decade. In particular the legends that surround and inspire them. Cocktails and their history are fascinating. The stories which inspired the Classics in particular, I love. For this reason, I will recount the tales which have inspired my favourite cocktails.

Essentially a gin Manhattan, the Martinez is scrumptious. It maintains a fine balance of being both light in character, yet it retains plenty of depth too. It isn’t cloying, so it can be enjoyed as both an aperitif and digestif and served up garnished with a twist. It combines gin, sweet vermouth and maraschino liqueur. Somewhere between 1850 and 1860, bartender Jerry Thomas invented the drink at The Occidental Hotel in San Francisco. Legend has it Jerry was serving a group of miners who were commissioned to travel to Martinez, California for work. A miner set a gold nugget on the bar and asked for something delicious. Jerry created the Martinez in homage to the miner’s journey.

The Martinez is the precursor to the Martini. The Martini is one of the most popular cocktails the world over. No cocktail is as celebrated in popular culture as the Martini, apart from maybe the

Negroni Sbagliato, with prosecco added thanks to Emma D’Arcy. But more of this later.

Dorothy Parker penned the lyric: I like to have a martini, Two at the very most. After three I’m under the table, After four, I’m under my host.

H.L. Mencken described the Martini as the “only American invention as perfect as the sonnet.” Author Alec Waugh quipped “I am prepared to believe that a dry martini slightly impairs the palate, but think what it does for the soul.” Bartender Martini di Arma di Taggia whilst at the Knickerbocker Hotel, NY is credited with the inception of the Martini. It is said that the drink was created in 1911 for John B. Rockefeller, co-founder of the Standard Oil Company and America’s first billionaire. The ‘three Martini lunch’ soon became a standard amongst business executives for years. It is recorded that Rockefeller enjoyed his Martini bone dry with gin, dry vermouth, bitters, lemon peel and one olive. The Martini is such a simple, clarified, clean and crisp cocktail. However, such versatility created with different garnishes: Olive, lemon twist or onion. The Gibson Martini features an onion, it has a different profile to a Martini garnished with a lemon peel or briny olive. It is bright, earthy and vegetal which compliments the citrus quality of dry gin. The Gibson was invented when American illustrator Charles Dana Gibson asked a bartender at The Players Club in Manhattan to update his Martini – to which the bartender responded by dropping an onion in his

CLASSIC COCKTAILS

drink. The Paloma, Spanish for dove, is a cocktail which is imbued with intrigue and obscurity. Nobody can agree on precisely who and where it was created. Many agree it was Don Javier who owned La Capilla bar in the town of Tequila, Jalisco, Mexico in the 1950s. Javier was explicit in his instructions to his bar team: you always stir the cocktail with the same knife you use to cut the limes. Legend has it Javier was quite the showman and the knife he used to stir Palomas resembled more of a sword. The Paloma features five simple ingredients : Blanco tequila, grapefruit, lime, soda and salt. The Paloma truly packs a punch, as these ingredients all work together and against each other. It manages to be sweet, sour, bitter and salty all at once. Served tall over ice as a highball is refreshing too. It is the perfect antidote to a parched throat on a summer’s day. Even better when you close your eyes and imagine you’re in Mexico. Next, I look to Cuba to discuss the classic Daiquiri. The Daiquiri is eponymous for the town it was created in on the South Eastern tip of Cuba. Allegedly, it was created by an American engineer Jennings Cox in 1898. Legend has it Cox was hosting a cocktail party for friends, and he was preparing Gimlets (a cocktail combining gin, lime, and sugar). Apparently, Cox ran out of gin which was in short supply in Cuba. So he switched the gin for rum, Cuba’s national spirit and in plentiful supply. What Cox created is clean, crisp, and sessionable. It is incredibly simple in its composition, like the Martini and both cocktails are robust and full of flavour. Writer Ernest Hemingway (pictured) spent much of his time writing in Cuba. Reportedly, whilst searching for a bathroom in El Floridita, he spied a bartender preparing frozen daiquiris. Never one to refuse a drink, he took a sip and exclaimed “double the rum, and scrap the sugar.” The Hemingway daiquiri was thereby born which features blanco rum, lime, ruby red grapefruit juice and maraschino liqueur. Maraschino is an Italian liqueur composed of Marasca cherries which imbue a slight sweetness to the daiquiri, but ultimately highlight the sour nature of the lime juice. Like many of the stories surrounding the cocktails I have discussed, the origins of the word cocktail itself have been widely debated. The term was recorded as early as 1798 and is referenced in newspaper publications. Although references to these mixed drinks can be traced back to the 18th century, it isn’t clear where the first cocktail was created. Perhaps we will never know. Like history itself, the drinks we have grown to love and enjoy are susceptible to the same interrogation through the passage of time. But it is the legends and intrigue, and human stories that make the drinks all the more delicious. Cheers!

NEW YEAR GONGS

BEST BAR PIC

GONG...

This goes to a picture Frank Murphy of the Pot Still took of his adorable son, Cole, just about propping up the bar. Like father like son- – propping up the bar, and fitting right in!

SURPRISE OF THE YEAR GONG

Although it was not a surprise that Colin Beattie was planning on taking life a bit easier when the news came through that he had done a deal Scotsman Group, with regard to OranMor. It took many in the industry by surprise, not least me. Although I am delighted that he now has some time to enjoy his grandkids and take it a bit easier. That is when he is not popping into the Lismore, Grannie Gibbs, or the Ben Nevis... part of his remaining estate.

THE MORECAMBE & WISE GONG

I caught up with the illustrious duo – Billy Lowe and David Wither at Dundonald to get a nice wee video of them talking about Colin Blair for his Lifetime Achievement Award. I felt like I was in a Morecambe and Wise sketch (minus the specs)... Billy managed to wind us all up so that we could hardly speak never mind do a video... it was hilarious. Luckily I did managed to get something on tape, and we had a good editor!

WHISKY

VIEW

GONG

–

THE CAIRN, GRANTOWN ON SPEY

This year Gordon & MacPhail opened the doors of their newest distillery The Cairn at Grantown on Spey and I was lucky enough to be one of the first through the doors. It is stunning and the view from the tasting room is spectacular. Well worth a visit.

,Gavin McGreish

GONGS

HELLO CAMPERS

GONG –

There is one thing that I couldn’t imagine Donald Macleod doing (and there’s not a lot) but that is camping. You could have knocked me down with a feather when I heard that he and his team had set up a new outdoor business – Twinflower – and were taking on the management of the Glenmore campsite on the shores of Loch Morlich. So this gong goes to Donald and Gavin McGreish and the intrepid team. It does look amazing and it is a lot quieter for sure! Good luck with it.

THE FULL ON GONG

EMPATHY GONG

OF THE YEAR

This goes to Gary at the East End Fox – I was there when I got the news that Lisa Wishart had died – he, a few moments later, saw a post from her brother on facebook and came straight over and brought me a hankie which I needed!

This goes to the Buzzworks team. In 2022 the company refurbished Lido in Troon and Scotts in Largs, opened 30 Knots, and bought three Herringbone venues. Next up is the refurbishment of Herringbone North Berwick. Add to that the company now has its own manufacturing unit, and has developed a training kitchen – it’s full on at Buzzworks for sure!

Can’t wait to see what they do this year.

TIED THE KNOT GONGS BEYOND THE CALL GONG

Congratulations to Malcolm Binnie and wife Monica who got married in France last year. From what I hear it was an epic wedding. The two moved over and recently opened a new business Le Petit Cafe. Congratulations.

This goes to new columbist Kirstie Addis - she filed her December column the night before she gave birth to her second baby... and got her January column well in on time ... they always say it’s a busy person who gets things done. But Kirstie may have taken that to the extreme. Congratulations to Kirstie and Barry on the birth of Woody a big brother to Dylan.

STAR PUBS & BARS PREDICTS GROWTH OF MANAGED ESTATE

After a challenging time for the hospitality industry and inflation set to continue to disrupt the sector, Star Pubs & Bars is committed to supporting its ‘Just Add Talent’ (JAT) pub management model and expects this to grow in the face of rising costs. Not only does the option offer a cost-effective way in to running your own pub, but the model is also a lower risk opportunity for a new operator considering their next move at a time of uncertainty amid increasing bills. Any JAT operator receives a percentage of the takings, in addition to a generous percentage of pub profits. Star Pubs & Bars provides all food and drink, with the cost of utilities and all other bills for the business also covered. It’s no surprise the model is growing and since its launch in Scotland in 2019, there are seven sites in operation, making the most of the opportunity.

Matthew Dyson, regional operations director Scotland, at Star Pubs & Bars, comments: “Our Just Add Talent model continues to create a fantastic opportunity for those who want to take a first step to running their own pub. It’s a great stepping stone with a low entry cost compared to other options, with us covering utility bills, managing pricing, supply, food and drink. Our JAT operators need to cover their staff costs out of their share of the weekly takings, but that is the main outlay for them as they adapt to taking on their own business. We’re really proud to have this offer available, especially in light of the issues the hospitality market is having to overcome of late. We expect uptake to grow and particularly in Scotland, we’re committed to supporting the model and growing the opportunity here. For our existing sites, we’ve ensured that we’re tailoring aspects for a different market in Scotland, with menu alterations to suit Scottish tastes – with Haggis a staple requirement.”

Star Pubs & Bars is well known for its support in the industry, having invested £115m across the UK by the end of 2022 in pub improvements since Covid hit. The business believes that refreshing and renovating pubs is vital to ensuring existing customers remain excited by their local, but it also helps attract new consumers to venues as well. The pub sector needs investment in order to continue to modernise and meet changing consumer demands. This is true across a range of aspects, but particularly when it comes to technology.

Dyson continues: “In many ways the pandemic accelerated consumer experiences of using technology, from the growth of online ordering across industries to ordering via apps at tables and even paying the bill remotely in pubs or restaurants. It’s an important part of guest experience to make sure you have the latest tech for a smooth visit, but staff also want to be working with systems that are easy to use and help save time. Within our JAT model, we make sure that we invest in site technology so that it works well for all parties; it’s one less thing for a new operator to be worrying about. This includes the pub’s website, which we set up, and the social media which we then encourage the publican to own to create authentic content to drive footfall.”

An unbranded option for potential publicans, a Star Pubs & Bar venue is outwardly independent for consumers. A business that is run and operated by the operators themselves. Debbie Little took over The Welcome Inn, a JAT pub in Letham, Perth, in September 2019 and comments: “After 20 years managing pubs around Scotland for other people, I was desperate for a pub of my own but, with a young family to support, I wasn’t in a position to put all my savings into a pub. Just Add Talent was the perfect way for me to get my own pub business without laying out a lot of money. I knew The Welcome Inn and the area and felt the JAT offer was right for both. Having a blueprint to work to in terms of the pub’s offer was reassuring and enabled me to focus on building trade and my team. The training and personal development I’ve received along the way have been invaluable. I’ve now got the skills, grounding and assurance to move to a leased & tenanted pub in the future. I don’t think many people are aware of how easy it is to take a pub on a managed operator agreement. They’re a great way to get on the ladder for those who can’t afford to go it alone or don’t have the confidence to do so.”

AS THE COST OF DOING BUSINESS CONTINUES TO RISE, THE ‘JUST ADD TALENT’ MODEL FROM STAR PUBS & BARS OFFERS A COST-EFFECTIVE WAY FOR NEW OPERATORS TO GET A FOOT IN THE DOOR

ThirtyKnots is the latest opening from family-owned Buzzworks Holdings. The newly-launched venue at South Queensferry brings the number of venues in its estate to sixteen, and Thirty Knots, like many of the group’s other venues, boasts incredible views.

Having taken over the former site of The Three Bridges, Thirty Knots is situated beneath the iconic Forth Rad and Rail Bridges in Edinburgh, and features an impressive restaurant and a modern take on the traditional pub with views out over the Firth of Forth. The venue also has an impressive outdoor area which makes the most of the views. And the finishing touches are being put to a private events space upstairs. Says operations manager Stephen Buchanan, “The concept is something that we’ve been carefully crafting for quite some time .”

The extensive renovation of the 19th century B listed building has seen Buzzworks invest a sizeable six-figure sum, with Founder and Chairman of Buzzworks, Colin Blair, and internationally acclaimed designer Jim Hamilton leading up the project.

DESIGN FOCUS

Jim Hamilton comments, “The Thirty Knots site is pretty special, with a world class backdrop, within a cool little town on the banks of the Forth. “Buzzworks always try hard to make their venues locally relevant, whilst avoiding cliches or themes, it certainly isn’t required when the close up view out of the window is the stunning behemoth that is the Forth Rail Bridge.

“We have taken small snippets of inspiration from the locality, but in earnest we have just tried to deliver a great intimate local venue that appeals to a wide audience of locals, and the ever-present tourists from all corners of Scotland, and much further afield.

“The aim as ever, was to deliver a cosy, warm, inviting, and socially inclusive restaurant, with an interlinked bar space that works as a natural overspill from the main room.

“Added to that, there was a clear brief to make sure that the interior was equally aspirational in terms of look and feel, somewhere that you would happily nip into for lunch, a cocktail, or a pint on a regular basis, whilst also visiting when you felt like dressing up to celebrate a special family occasion. Inclusion is key, everyone should feel comfortable, and the spaces should be easily accessible to everyone, both socially, and physically. The construction team have manoeuvred a huge amount of

stone, soil and tarmac to give easy access for customers with prams or wheelchairs from the car park. The guest experience should start outside the front door, and not just inside.

“When we first visited the empty space, it was clear that the existing series of individual rooms were going to make it difficult to create an inclusive atmosphere, where the customers weren’t segregated into different rooms.

“We re-shaped various walls to open up linear views for all customers, one long conjoined volume, that is broken down by texture and tone, rather than by structure, with an open view from the bar through to the snug at the opposite end, closest to the rail bridge.

“We have only scratched the surface with regard to the potential of the vast external terraces, but watch this space regarding the eventual composition and operation of these, it will be pretty special, gazing across the Forth on a warm sunny evening from the elevated terraces.

“I had never actually been to South Queensferry before working on the earlier design for Scott’s with Buzzworks, and then more recently Outboard, with Thirty Knots completing a nice trilogy of venues, all looking on to the River Forth, and the 3 bridges, pretty magnificent feats, and celebrations of Scottish engineering."

ANTONIETTA

DESIGN FOCUS BY SUSAN YOUNG

Edinburgh’s Vittoria Group opened Antonietta at the end of the year, and the restaurant has certainly made a splash with its bold design.

T he restaurant, formerly La Favourite, features a flamboyant design which honours the strong, extroverted, and passionate nature of the much-loved Italians.

V ittoria Group Director Leandro Crolla said, ”We have fought with tram works on Leith Walk for years; nevertheless, there is now light at the end of the tunnel as we say goodbye to La Favorita Restaurant after 17 years, we welcome Antonietta - a loud and bold Italian eatery that serves a ‘new look’ neighborhood. The pizzeria brand lives on in our takeaway and home delivery businesses under our La Favorita Delivered, which continues to

EDINBURGH

thrive in the city”.

S tudio So, an Edinburgh-based commercial interior design firm, was commissioned earlier this Autumn to create a new interior concept for Italian cooking with Antonietta on Leith Walk. While Mckenzie Owen were responsible for Project Managing the transformation. Michelle Ridley, Director at Studio So said, “Antonietta’s creative concept was born directly from ‘La Famiglia’. The strong family orientated Italian culture and the deep bonds of family members. We want to stay true to the group’s traditional family roots and warm Italian hospitality, while celebrating the much-loved Italian extroverted, passionate, and bold personality.”

T he Instagram-friendly Leith eatery is a vibrant space

designed to connect with a younger neighbourhood customer. The design is striking, offering seating for up to 140 guests, with contrasting and clashing styles spread across two dining rooms to create a celebratory space that reflects Antonietta’s fun cuisine and lively atmosphere.

A show-stopping menu offers playful, generous and authentic Italian food. Dishes are served on hand painted plates from Amalfi.

A ntonietta is at 325-331 Leith Walk, Edinburgh EH6 8SA n

We’ve covered Lisa Wishart’s life and paid our tribute earlier in the magazine. These are my personal thoughts. Everyone I have spoken to has felt the same sense of shock and grief at the loss of such a vibrant and good person. When Lisa suffered the brain haemorrage late last year the prognosis was not good to begin with – but she made the most amazing recovery - we all thanked God. Most people thought her recovery was continuing behind the scenes, but unfortunately it had stalled. That is not a life that I would want to live and I’m not sure that Lisa would have wanted that either. She told me in a moment of lucidy a few months ago“Is this to be my life? I fear so.”

So although I will miss her beyond measure – her laughter, her commonsense, her crazy dancing - I do feel comforted by the fact she is at peace and with her dad, Harry. I send my love to the family and her wider Lisini family too.

In fact Lisa’s father, Harry Hood, has very much been on my mind recently with the news of the rates revaluations and the fact that Scotland is not getting the 75% rates reduction that our colleagues in England and Wales are getting. He would have been raging as I am sure Lisa would have been too – the two of them were passionate about rates reform. I imagine there might be some haunting going on – I promise you Harry I am on it – see our news article on page 7.

I love the quirky ideas that Siberia in Aberdeen comes up with. Chef Mickey Robertson has, once again, hit headlines after a promotional video for the Belmont Street bar’s latest food offering reached a Worldwide audience this week. The video (which can be viewed on the bars social media channels - @siberiaaberdeen), advertising the bar’s new “Scottish Fried Chicken” offering, was a parody of the famous “Choose Life” speech from 1996’s Danny Boyle classic Trainspotting. I can’t wait to try its Scottish Fried Chicken, a Chicken burger with whisky and black pepper slaw and Irn Bru hot sauce.

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 Nicola Young • Kirsty Addis • Advertising Scott McKellar, 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 £60 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 2023.

The Scottish Government want to ban all alcohol advertising - but if you think this won’t really affect you... think again because the ban includes branded glassware, outdoor umbrellas and wind breakers as well as t-shirts with brand logos. Stephen Mcgowan has written a piece on the proposed legislation - it is worth reading, and making your views known before the consultation period ends.

And last but not least, just after we went to press last month it was revealed that the Deposit Return Scheme cannot be “fully functioning and compliant by August 2023’ according to an official review of the system. As a result producer fees and payments have been reduced, to 8%, 30% and 40% lower for glass, PET and plastic and metal containers respectively and only large supermarkets will be obliged to provide a take back service, all other busineses will be exempt and the takeback obligation will be phased in. A pragmatic approach indeed.