DRAM Scotland March 2023

What a busy month this has been and there has been absolutely no shortage of news on new openings, and expansions. So we have doubled the number of news pages this month.

We also have a new feature writer on board called Cat Thomson, and she caught up with Murray Ainslie who opened the Black Grape in Edinburgh in November.

Harry’s Bar in Uddingston has had a makeover and Daluciano’s in Bothwell has re-opened. see pages 19-26.

We also a look at some St Paddy’s Day trivia and read what Stephen Montgomery has to say on page 21.

Next month we launch our 2023 Awards - so get ready to see all our categories.

Until April…

Susan Young Editor

susan@mediaworldltd.com

dramscotland.co.uk

14

LICENSEE INTERVIEW: MURRAY AINSLIE

Cat Thomson speaks to Murray Ainslie and finds out all about Black Grape.

19 FOCUS ON DALUCIANO’S

DESIGN FOCUS: HARRY’S BAR

HERRINGBONE REOPENS ITS DOORS

Herringbone, which was bought by Buzzworks last year, has just re-opened after a make-over which has seen the venue re-imagined to bring it into line with the group’s other venues.

The work, undertaken by Buzzworks’ in-house design team, has seen the venue modernised with a restored new central wine bar acting as a focal point in the venue, luxurious natural furnishings, casual coastal style and botanical plants throughout. The new look venue also includes a new wall mural by artpistol Gallery, an eclectic mix of upcycled furniture, and an infusion of colour through wallpaper and new handmade clay tiling.  However, one of the biggest transformations is the venue’s new, state-of-the-art kitchen.

Ash Bairstow, Operations Director at Herringbone, said, “Having opened our much-loved Herringbone in 2014, we’re delighted to invest in this substantial refurbishment after almost a decade of trading and to modernise it for the team, local community and visitors alike.

“All of the changes have been made with our guests in mind and we very much look forward to welcoming them to our newly revamped venue whilst providing the exciting and engaging experience that Herringbone is known for.”

COVER STORY

Max’s set to crown Glasgow’s favourite rum

Glasgow’s Max’s Bar aims to spend the whole month of March seeking the cities favourite rum. Thirty-two rums will go head-tohead in the competition created by Max’s Bar on Queen Street with rums will be split into two categories “Dark or Funky” and “Spiced or Flavoured.”

Max’s Bar Director Zach Sapato says, ““Rum is our favourite drink in Max’s, so we’re hyped to dedicate a whole month to finding Glasgow’s favourite rum.

“Glaswegians know the versatility of rum - so whether it’s dark, flavoured, spiced, or funky - we’ll be showcasing them all! There will be lots of surprises, freebies, specials, and samples all month - ‘Let’s Rum Wae It!’

There are going to be tournament style match-ups, tastes and swag, social media voting and cocktail specials for the whole month with brands including the likes of Angostura 1919 Gosling’s Black Seal Rum, Clement Agricole Rhum, SeaWolf Rum, Kiyoma Japanese Rum, Stiggin’s Fancy Pineapple Rum, Discarded Banana Peel Rum  and Lang’s Banana Rum just a few of the brands that are taking part.

Daily specials will feature head-to-head match-ups for the first sixteen days of the month, giving rums and brands the chance to showcase their liquid, give samples and freebies to bar patrons, and pitch for votes from customers. The championship voting will take place on Max’s Instagram stories in the final days of Marchwith the two winners being announced on the 31st March.

Naked Malt Partners with The Alchemist

Naked Malt whisky and The Alchemist in Glasgow have joined forces to bring a brand new whisky cocktail ‘Dispensary’ machine to the newly opened venue.

The interactive ‘Naked Malt Dispensary’ machine will dispense a number of serves created to suit different tempos, social occasions and flavour profiles including: a highball style ‘Peach Fuzz’, a take on an old-fashioned in ‘Nearly Naked’, and a short cocktail in ‘Sour Trip’.

Jonathan Fraser-Prinn, Head of Bars at The Alchemist, said,  “At The Alchemist, our talented bartenders use creative serves and theatre delivered over the bar to challenge our guests’ perception of what is possible in the drinks space. In March 2022, we had a vision to install a unique drinks activation in our new Glasgow venue, but we knew we needed to do things a little more out-of-the-box. So, we set out with our friends at Edrington UK and Naked Malt to create a machine which mirrored the magic of our complex serves. And thus, The Dispensary was born.”

STRAVAIGIN RE-IMAGINED

Stravaigin, in Gibson Street in Glasgow, has re-opened following a month-long refurbishment by new owners the Metropolitan Pub Company, which is owned by Greene King.

Glasgow interior design studio Surface-ID has retained many of the venue’s original quirky features whilst introducing a number of stylish new upgrades and finishes including a new basement wine bar called The Cellar.

Courtney Keating, Interior Designer at Surface-ID comments, “Stravaigin has been a pillar of the west end for many years and is well loved by the community for its down-to-earth heart and soul. At Surface-ID, as custodians of the original design, we understand this, and so protecting the legendary Stravaigin appeal was at the forefront of our thinking when developing the new scheme with the client.

Michael Horan, Managing Director of Metropolitan Pub Company said, “Stravaigin holds a special place at the heart of the community and the design touchpoints we have invested in will enhance its appeal whilst ensuring its independent spirit remains. The venue’s autonomy and strong local connection, along with continuing to offer delicious and memorable food and drink experiences, are the greatest strengths of Stravaigin. The refurbishment is very much an evolution, not a revolution.

“Head Chef Jambo and his team have pulled out the stops and created a new menu brimming with springtime seasonality and best of Scottish produce, while General Manager Olivia and Marquis – who have helped to run Stravaigin for 19 years - are ready to extend a warm Stravaigin welcome to everyone along with their team.”

NEWS

CHEF DUO TO OPEN SECOND EDINBURGH VENUE

Chef patron duo, Tomás Gormley and Sam Yorke, are to open their second restaurant, Skua, in Edinburgh this Spring in the city’s Stockbridge area.

The founders of Heron, which opened in 2021 and now has a listing in The Michelin Guide, will be offering small plates inspired by the seasons as well as an innovative drinks list curated by Heron bar manager, Seoiridh Fraser featuring cocktails, beers, spirits, natural and rare wines.

Tomás said, “We wanted to create a space perfect for a latenight drink or a bite to eat. Somewhere to go with friends after work or at the weekend.”

Sam adds, “We’re adopting a whole carcass butchery approach for both Heron and Skua, using rare and heritage meat from Macduff Butcher. We want to showcase often overlooked cuts which are just as delicious and help to reduce food waste.”

Eòrna* gets set to open

Chef Brian Grigor and sommelier Glen Montgomery are planning to open eòrna* at Hamilton Place in Edinburgh in the Spring. The pair have worked in some of Scotland’s finest restaurants including Restaurant Andrew Fairlie and Edinburgh’s Number One, where Brian retained its Michelin star for four years. The duo will are going all in, there will be no other chefs or front-of-house staff. The aim is to create a pared-back, intimate, but sophisticated dining experience. The focus of the restaurant will be a 12-cover countertop “chefs table” overlooking the kitchen, with Brian and Glen cooking and hosting.

Six by Nico reveals third Glasgow eatery

Nico Simeone, launched his third Six by Nico location in Glasgow at the end of February, when he opened a new 52 cover restaurant in Byres Road in the city’s West End.

Six by Nico Byres Road is the eleventh restaurant in his expanding portfolio, which includes locations in Scotland, England, and Ireland with plans to expand the brand across the UK and the UAE.

Sixco Group commissioned Glasgow-based designers Burns Design and Glasgow-based contractors One Call, to create the new restaurant at the former Fopp record store on Byres Road.

Chef Nico Simeone from Sixco Group said, “We are thrilled to bring a third restaurant location to Glasgow. Expansion in the city where our concept began is a significant step in our plan to grow further this year. We have quickly built an enthusiastic base of repeat customers in Glasgow, as well as an incredibly loyal customer base. We are excited to introduce a new restaurant design to both returning and new customers”.

Cozzolino brothers make their mark in Glasgow

Banca di Roma in Royal Exchange Square Glasgow is the first Scottish restaurant for the Cozzolino Brothers – Antonio, Pasquale, and Simone, protégés of London-based chef Francesco Mazzei. The venue, in what was formerly Zizzi’s, includes an open-plan 180-cover restaurant, two private dining rooms, two bars for a further 100 guests and a DJ booth.

Antonio says, “The décor is more than we could have ever imagined, a wow moment when you walk through the door. We’ve worked hard on creating a menu that delivers on a real Italian dining experience and we’re excited for everyone to try it.”

The restaurant features black and white marble flooring, bold royal blue and crisp white half-moon decorative cornicing that punctuates the floor-to-ceiling panelling and pillars, large skylights, and a winding staircase. There is also a wraparound glass balcony on the first floor which overlooks the ground level with statement round tables, soft furnished banquette seating and plush chairs perfect for convivial dining.

Antonio, Pasquale, and Simone will bring to Glasgow the traditions and flavours from their three-generation Vesuvian tomato family farm in the Campania region of Italy, together with the authenticity of Italian dishes and innovative flair.

The front of house team is led by general manager Rocco Morabito previously of Novikov and his deputy Filomena Visaggi, originally from Hakkasan.

Locals aim to buy local

The residents of Cramond would love to buy their local the Cramond Inn so that it can be restored to its former glory. The pub, owned by the Sameul Smith Brewery, has been closed for a few years but the Cramond and Barnton Community Council have now started a campaign to champion the opening of the pub and are hoping to persuade the Brewery to sell it to them.

John Loudon, 73, chair of the local community council, originally joined the campaign to champion the cause of the pub which he says is the only venue of its kind in their area.

SIMPSINNS GET SET TO REVEAL THE NEW POTTING SHED

SimpsInns, are getting set to open The Potting Shed at Si! at the end of March. The £250,000 redevelopment will see the creation up to 30 new jobs, and the company are billing it as one of Ayrshire’s “trendiest” new meeting places. Says Jack Simpson, “We’ve shaken things up at Si! and are delighted to introduce one of Ayrshire’s trendiest new meeting places where flavours and ideas from our global travels have come together at The Potting Shed.”

The Potting Shed is on the ground-floor and will seat up to 80 people in the completely reimagined new space, that includes a dedicated dog-friendly area, relaxed and informal seating areas that are ideal for meeting friends, family and colleagues for coffee or brunch throughout the day.

Upstairs, The Terrace bar and restaurant will seat diners, both inside and on the newly refurbished heated outdoor balcony.

Ka Pao team up with Celentano’s for birthday bash

Ka Pao,  Edinburgh, will celebrate its first birthday with a one-off charity dinner this month on 20th March.

And, as a nod to its Glaswegian heritage, executive chef Sandy Browning has teamed up with Dean Parker, co-founder of Glasgow’s Italian-inspired restaurant, Celentano’s, to create a one-off 4-course menu uniting the flavours and techniques of Italy and southeast Asia.

All profits from the night will go to the Edinburgh Food Project to help provide emergency food supplies and support to people in crisis in Scotland’s capital.

DEAN BANKS MAKES IT INTO MICHELIN GUIDE

Dulse, Dean Banks’s newest restaurant, has been included in the Michelin guide in its first year of business, it joins Dean’s other restaurants Dean Banks at the Pompadour and Haar St Andrews in being honoured by the foodie bible.

Dean comments, “We are absolutely delighted that Dulse has been included so quickly by the legendary Michelin guide. We set out to do something very different from my tasting menu experiences at Haar and The Pompadour when we opened Dulse – it’s the kind of place I love, a relaxed and welcoming environment to have a few drinks and enjoy some spectacular dishes designed to showcase the very best of Scottish produce.  “It’s a real honour that Michelin have embraced this concept and included us so early in Dulse’s life – that’s down to the hard work of our incredible team, with of course special thanks to our

group exec chef Dan Ashmore.”

The Michelin Guide said of Dulse: “Make it an occasion by starting with a cocktail in the ground floor wine floor before heading upstairs to enjoy terrific Scottish seafood.

Dean’s first pub, The Forager in Dollar, the most recent addition to his group, has also been making waves with its menu of comforting pub classics with a Dean Banks twist.

In fact Michelin posted recommending The Forager on social media at the weekend, saying: “The Forager – a pub with a big heart from Dean Banks in Clackmannanshire, Scotland’s smallest county.”

Says Dean, “It’s been an incredible week for us – times are hard in the hospitality industry so to have two of our businesses acknowledged by Michelin, one online and one in the iconic Guide, is a real boost to all of us.”

RAMEN DAYO OPENS IN FINNIESTON

Ramen Dayo has opened in Finnieston on the site that was fomerly Alchemilla. Brainchild of former Tokyoite Paul Beveridge, who spent 12 years living in the city, Ramen Dayo been gaining popularity since launching in 2016, with customers travelling far and wide to taste their rich ramen broth, which is prepared in its fully kitted out production kitchen in Kinning Park.

The new Argyle Street Ramen Dayo will be the fourth iteration of the restaurant, since opening as a traditional ‘yatai’ food cart back in 2016 in Gordon Street Lane.

The restaurant has three floors, including a basement, which has been transformed into Izakaya style private rooms to accommodate larger parties, and upstairs it feels very much like you have just dropped into a Tokyo back street, with vintage signs and light boxes adorning the walls. For this restaurant Paul has partnered with Fraser McIlwraith and Adam Strang of Dark Art Drinks, who have curated the drinks menu as well as supporting the venture.

Says Paul, “After 6 years, we’re delighted to have opened our 2nd venue in the heart of Finnieston. I’m excited for everyone to see the Izakaya private rooms we’ve created downstairs, and experience the Yokocho Alley vibes upstairs!

“Another important addition is the new cocktail menu and late night events. Music has always played an important part to us at Ramen Dayo, so it’s exciting to see our friends and fam coming through to play tunes on weekends.”

DI MAGGIO’S TAKES HOME THE SILVER SPADE

DRG’s Di Maggio’s scooped the top award – The Robertson Silver Spade at the recent Gardeners of Glasgow ‘Let Glasgow Flourish’ awards, as well as a gold certificate, while other restaurants in the group Amarone and The Citizen – won silver and Café Andaluz won bronze.

The awards, launched in 1983 by The Incorporation of Gardeners of Glasgow, are presented to organisations within the city that create and maintain an “arboreal or floral display of a high standard for the benefit of the public”.

Other gold winners this year included Ardnamurchan Scottish Restaurant & Bar, The State Bar, Merchant City businesses Mharsanta Restaurant & Bar, and The Steps Bar and Pavement. The Piper Whisky Bar, The Corinthian Club; Amore Ristorante & Pizzeria, Amarone, The Counting House, Kimpton Blythswood Square Hotel, Malones and Bar Gallus received silver and its sister bar, Islay Inn, received bronze alongside Websters Theatre, Machair Bar, The Sir John Moore, Hengler’s Circus, The Argyll Hotel and engineering firm, Woolgar Hunter received bronze.

BRAND NEWS

WHISKY

Loch Lomond Whiskies has unveiled two limited Single Grain releases – the Loch Lomond Single Grain Distiller’s Choice and Loch Lomond Single Grain Cooper’s Collection Mizunara Cask Finish, created by Master Blender, Michael Henry.

Loch Lomond Single Grain Cooper’s Collection Mizunara Cask Finish is the first in a series of annual limited releases. Limited to just 3,000 bottles, the special edition is one of the rarest Single Grain whiskies to be released by Loch Lomond Whiskies.

Loch Lomond Whiskies Master Blender, Michael Henry said, “We’re proud to introduce the latest additions to our Single Grain portfolio. Crafted using our innovative Coffey still, these are two very special whiskies with distinct and diverse flavours.

“Each expression has been crafted to showcase the floral fruit notes through distilling and influence finishing has on our grain whisky through cask selection.”

New expression and new ambassador partnership for Tobermory

Tobermory Distillery has announced its latest expression in the Hebridean Series as well as revealing that filmmaker, Gordon Buchanan will be working with the distillery as an Island Ambassador, to preserve and promote the Isle of Mull. Tobermory 25 follows on from the 23- and 24-year-old expressions in the Hebridean Series, which all come from the popular 15 year old, released by the distillery in 2008. With notes of blackcurrant jam, peaches and lemon peel, this rare release was firstly matured in Oloroso Casks, before finishing in Gonzalez Byass casks to create a lingering spice, intertwined with poached pears and nutmeg. Brendan McCarron, Master Distiller at Tobermory Distillery said, “We are so proud to introduce Tobermory 25 to the world. A wonderfully fruity and well-rounded liquid, drinkers can expect a true taste of Mull with every dram.”

In addition to the release, Tobermory has announced a partnership with award-winning wildlife filmmaker, Gordon Buchanan, who will be working with the distillery as an Island Ambassador, to preserve and promote the Isle of Mull.

VODKA

VODDY DUO MAKE GOOD START

With a friendship spanning 20 years founders Chris Gillespie and Luke Agnew, the founders of Glasgow brand, VODDY, have achieved their vision of creating a coloured and flavoured vodka brand with personality.

The brand launched their first batch in November last year with some unique - and very Glasgow - promotions. From advertising with a “VODDY” cone on the Duke of wellington to a banner on the Finneston crane, the brand can now e found in 50 shops and 20 bars across the city.

They explain that they thought that Glasgow was missing out on the ever growing flavoured vodka market and have created VODDY.

Says Luke, “Our Glasgow based vodka is made from the purest of Scottish water which comes three times distilled and uniquely filtered to ensure a smooth and unrivalled drinking experience.

“To date we have three flavoursome products on the market. VODDY Green - Lime and strawberry, VODDY PInk - Peach and watermelon and VODDY Blue - Blueberry and raspberry.”

Chris adds, “Our bespoke square to round bottles are very easy to handle and instantly catch the eye with a vibrant pop of colour against the matte black bottle. The easily identifiable design makes it a great addition to any drinks shelf and arouses a level of curiosity for new customers. Voddy’s quality taste & texture makes it easy to drink as part of a cocktail, with a mixer and even as a shot!”

RUM

KRAKEN BLACK CHERRY TO LAUNCH

Proximo Spirits is releasing a new flavour for The Kraken this month with the launch of The Kraken Black Cherry and Madagascan Vanilla Black Spiced Rum (70cl, 40% ABC). The black spiced rum has been given a deep, dark twist with deep black cherry notes. The company say it is the newest and most fiendish flavour release from The Kraken yet – one that will cause an unholy commotion amongst rum lovers.

BUY ANY 10 x 70cl FROM THE CORE RANGE AND RECEIVE A FREE 70cl OF SMIRNOFF NO.21 RED VODKA

BUY ANY 6 x 70cl FROM THE PREMIUM RANGE AND RECEIVE A FREE 70cl OF TANQUERAY LONDON DRY

BUY ANY 5 WHITLEY NEILL GINS AND RECEIVE A FREE BOTTLE OF ORIGINAL LONDON DRY

DO YOU ONLY

BY ADRIAN GOMES

Here’s a question – is it enough to ‘just’ bartend? How many of us have had to contend with questions from the other side of the bar such as ‘is this your real job’, ‘are you doing this as a second job’…and so on. Now, not every query is an insult, sometimes the guest is just plain curious and showing an interest in you. Pretty soon though, the question’s going to be: ‘do you only work on the bar?’. The reason for that will be evident soon. Let’s face facts – there are not enough chefs to fill all the vacancies in UK restaurants. After the ‘Great Resignation’ following the COVID-19 global pandemic, hospitality job vacancies rose 700% from November 2021 to January 2022, compared to the same period the year before. At the time of writing this, 149,000 positions remain unfilled across the UK hospitality industry, which accounts for more than 1 in 10 of total UK job vacancies across all sectors (source: ONS). So, what’s the solution? Apparently not Brexit (oh really, we didn’t see that coming, did we?!). The industry currently faces an onslaught of challenges that almost none of us have had to deal with previously in our lifetimes – high inflation and cost of living, an energy crisis, an ongoing pandemic, a war on European soil, changing consumer drinking habits, an anti-booze Scottish Govt/SNP-Green coalition and many other micro-regional factors in different areas of the UK (rising housing costs due to second/holiday homes, etc.). On top of already-tight profit margins, bar owners/managers must balance the books with an ever-rising national minimum wage that consumers are unable, or unwilling, to fund through higher menu prices…as Frank Sinatra once crooned: “if you can make it here (UK hospitality, in this case), you can make it anywhere”.

Consider this, what if we killed two birds with one stone and we trained our teams to be able to work in both the kitchen and on the bar/floor. There are already venues doing this (UK Top 50 bar Ojo Rojo in Bournemouth is just one of them), but these are the exceptions. Go back 15/20 years in this country and we had bartenders who wouldn’t have dared step foot on the floor to do table service, let alone scrub pots and pans. The newspaper at the end of the bar was about as close to the guests as they got, and God forbid if you interrupted them whilst they were doing

the daily crossword puzzle to place an order. How rude of you. These days, hospitality workers are multi-faceted front of house servers and the hospitality industry is better and more welcoming as a result. Dare I say, the smoking ban also offered an opportunity to rid the industry of some venues who had an antiquated attitude to customer service. Hey, I’m just speaking the truth…!

I digress…to reiterate though, the future of this industry, and indeed the solution to our recruitment woes, is upskilling and cross-training your team. We introduced this ‘rear front of house’ concept at The Steading Bar in Strathdon back in 2019 when we opened. The brief was to operate a kitchen without a chef, with the front of house team delivering a food offering that was complementary to the drinks and relevant to the surroundings of a modern country pub. The end result was a menu of pies, pickles and platters – all ingredients with decent shelf-lives and potential for preservation (freezing, pickling, etc.). Team members take it in turns to be on designated kitchen duty, as and when a food check comes on. All produce is sourced from local butchers and fine food suppliers. We might not be getting a Michelin star anytime soon, but that wasn’t the brief.

Someone who might be adding a Michelin star to his CV one day is Mike Kassabian(@mike. kassabian) from Lebanon. From early beginnings working closely with his dad at Knar, his family’s Armenian/Lebanese restaurant in Beirut, Mike’s passion for hospitality started to gather pace when he was studying finance at university, whilst working in a nightclub. Vodka and cokes are not the sort of drinks that win Diageo World Class but despite his limited knowledge of drinks, he was inspired to enter the competition after attending an industry training seminar, incredibly securing a top 10 finish. Subsequently head-hunted to open a new Peruvian cocktail bar (Sapa) in the city, Mike was to finish runner-up in the same competition a year later, before finally winning it on his third attempt.

Following his success at the highest level, and now in charge of beverage programmes, Mike decided to follow his dream of culinary excellence and sought to stage at a world-renowned restaurant. Both Copenhagen’s NOMA and Oslo’s Maaemo came knocking, with Mike taking on a

THE FUTURE OF THIS INDUSTRY, AND INDEED THE SOLUTION TO OUR RECRUITMENT WOES IS UPSKILLING AND CROSS-TRAINING YOUR TEAM.

WORK ON THE BAR?

three-month internship at the latter. Although he already knew how to cook, it was at Maaemo working on the protein section that he honed his butchery skills doing everything from gutting, de-scaling, de-shelling, slicing, skinning…you get the picture.

Mike says, “The energy in a kitchen is different with a huge focus on the detail, as well as on cleaning. We deep-clean everyday.” In terms of the professionalism of the kitchen teams, he says “When working in restaurants at that level, you must be aware of noise, perfection in the detail and how you approach the guests – fun but not too much fun, humble and, again, detail in how the table looks, the angle the cutlery is set at…”. An opportunity to return to Lebanon to open his own restaurant almost beckoned were it not for that devastating explosion in Beirut that not only saw investors pull out of theproject, but even his family restaurant ended up destroyed. A currency-devaluation and an economy in tatters left the dream even further from a reality. Truly heart-breaking.

Mike Kassabian is currently working at a threestar establishment in Valence, France called Maison Pic (working under famed chef AnneSophie Pic) integrating kitchen techniques into the cocktail programme and taking guests on a journey of pairings, perfumery, distillation and fermentation with ingredients such as tea, kombucha and miso. The bar and kitchen also share any potential waste (spirit-washed butters and leftover distillations, for example) demonstrating a closed-loop ethos that mirrors Mike’s impressive career. Quoting Marco Pierre White, Mike says “Perfection is a lot of little things done right”.

Moving from one industry beacon to another, ‘Indie Bartender’ Danil Nevsky (@CocktailMan) has amassed almost 65k followers on Instagram with his stark views on bartending trends and training programmes. Here’s a little-known fact, Dan is actually an Aberdeen alumni and has never forgotten his roots, making time for anyone who gets in touch for career advice, bar takeovers or in this case, a quote for an article on bartenders who cross-over to kitchen life. Dan says, “Working in a kitchen for six months (at Tales & Spirits, Amsterdam) made me more humble. I realised the cavern of difference in knowledge between chefs and bartenders when it comes

to the raw ingredients we work with. Our Head Chef could identify if a fish had been re-frozen, just by looking at it and feeling it with his fingers. He taught me knife skills and basic cutting techniques, how to clean properly and even how everyday fruit and vegetables should be handled and prepared. To this day I judge cocktail bars on their back of house organisation, equipment & basic kitchen skills. It separates the pretenders with the real pros more so than their knowledge of Liquid Intelligence.” And that, my friends, is why we need to get more bartenders in the kitchen.

Written by Adrian Gomes, The Tippling House (@10dollarshake)

Mike Kassabian

JAMESON IS GB’S #1 IRISH WHISKEY

REFRESHINGLY SIMPLE. JAMESON,

ST PADDY’S DAY IS ONE OF THE BEST LOVED DAYS IN THE PUB CALENDAR AND NOT JUST IN IRELAND ...AS YOU ALL KNOW. IT GIVES A REAL BOOST TO SCOTLAND’S TRADE TOO. AND THIS YEAR WE GET THE BENEFIT OF A NEARBY WEEKEND TOO.HERE ARE SOME FACTS TO SHARE WITH YOUR CUSTOMERS...

HOMAGE TO ST PATRICK’S DAY

St. Patrick, the patron saint of Ireland, is a revered figure in Irish culture and history. However, many people may not know that St. Patrick wasn’t actually Irish - he was born in Britain around the year 385. His birth name was Maewyn Succat, but he later changed it to Patrick after becoming a priest.

In the early 20th century, St. Patrick’s Day was a dry holiday in Ireland - meaning no alcohol was consumed. In fact, up until the 1970s, many pubs in Ireland were closed on St. Patrick’s Day out of respect for the religious significance of the holiday

St. Patrick is credited with bringing Christianity to Ireland and is celebrated each year on March 17th, the day he died.

The Irish have a tradition of “drowning the shamrock” on St. Patrick’s Day. This involves placing a shamrock at the bottom of a glass and filling it with beer, which is then drunk as a toast to St. Patrick. The shamrock is then taken out of the glass and placed on the drinker’s forehead, supposedly bringing them good luck.

In the US, St. Patrick’s Day is the fourth most popular drinking holiday after New Year’s Eve, Christmas, and the Fourth of July.

The largest St. Patrick’s Day parade in the world is held in New York City and draws over 2 million spectators. The parade route is over a mile long and takes several hours to complete.

The traditional meal for St. Patrick’s Day in Ireland is corned beef and cabbage. However, this dish is not actually an Irish invention - it is an American adaptation of Irish bacon and cabbage. When Irish immigrants came to the US in the 19th century, they found that beef was more affordable than bacon, and thus began the tradition of serving corned beef on St. Patrick’s Day.

In the 17th century, the Irish celebrated St. Patrick’s Day by drowning a live goat in a barrel of whiskeythankfully, this tradition no longer exists.

WHAT WILL COOK

One of Jameson’s new mates this year is What Willy Cook, its official unofficial Jameson Ginger Ale & Lime Ambassador! Chop some lime, fill a glass with 30ml of Jameson & top with ginger ale. And the key – squeeze that lime juice right in.

Jameson’s Irish Whiskey is available in more than 120 countries and sells around 20 million bottles a year. It has the biggest share of the global Irish whiskey market.

CAT THOMSON TALKS TO MURRAY AINSLIE ABOUT HIS LATEST VENTURE

Murray Ainslie recently launched Black Grape, a restaurant and bar on Edinburgh’s Canongate, on the former site of the Pancho Villas restaurant. It is his first endeavour with business partners Stuart Hunter and Cameron Taylor, two multi-award-winning entrepreneurs who founded Advance Global Recruitment. The three close friends wanted to create a relaxed space in the heart of the Capital offering ‘small plates, wine and good times’.

Before this venture, Murray worked as Operations Director for the Compass Group in Edinburgh running White Horse Oyster & Seafood Bar, The Chop House brand, Sygn, Monteiths Restaurant and The West Room.

His first job in hospitality was as a kitchen porter at Marmions Brasserie in Melrose at the age of 16, before heading to University in Edinburgh to study History and while studying he worked in a variety of hospitality roles in both restaurants and bars.

By strange coincidence, his first student flat was located just down the road from Pancho Villas and he admits, “We would find ourselves there rolling about throwing margaritas at ourselves on more than one occasion.”

After completing his degree at Edinburgh University he went travelling for a year with his good friend, now business partner, Stuart Hunter.

The two had great adventures, visiting Asia, Australia, and America. He says, “It was a great trip, but we were slumming it.” He jokes, “I went back to Thailand and it’s a very different holiday when you can afford a bed without bedbugs.” After his first degree Murray went on to study for a postgraduate diploma in Law while working in retail at Cruise and as the marketing manager of Xile clothing.

He also began consultancy work for the Compass Group, concentrating on brand development and marketing, while his fellow legal students were applying for traineeships to start their careers properly, but Murray had discovered his passion; “The prospect of filing legal paperwork for eight hours a day didn’t really excite me. In hospitality, there were always events on, which appealed much more than the drier legal route.” His role at the Compass Group quickly developed and he soon became the full-time operations director and during his time at the group he helped launch The Chop House and White Horse brands, opened four sites, sold another two and navigated a pandemic along the way. At its peak he was running seven venues, so by the end of that period he felt he was ready for a new challenge.

Murray explains, “I had been looking for a site for some time on my own, and missed out on a couple of places. Stuart and Cameron then expressed an interest in getting involved with the venture, which was fantastic.”

Murray says, “Having a couple of really successful entrepreneurs involved in growing the business is massively beneficial. They bring a consumer’s perspective, so you get the view of someone

ON THE TO SUCCESS

that doesn’t work within the industry.”

But the key was always going to be finding the right location and they did have to be patient – but when Panchos Villas came on the market they realised it was perfect for what they had planned, although originally thinking it might be too large.

Murray says, “The thing about the Royal Mile is that they are not building another one, so it is a great address to be trading from. The goal is to have a strong business that’s supplemented by seasonal tourists. There are also some interesting things happening on the Canongate stretch of Edinburgh’s iconic street. It was previously seen as the dogleg, but is now a much more attractive proposition.”

Launching Black Grape was the culmination of Murray’s long-

ROAD SUCCESS

held desire to create something on his own terms. While the day-to-day operations are left in his capable hands, the three partners all have the same ambition to grow the business. It is no secret that the trio want to see Black Grape grow within the city, but first, they want to establish the original Black Grape and create a strong foundation to build on.

Since its launch at the end of November it has been very warmly received. Murray’s mantra is to, “first and foremost make sure that you’re doing it right. I’m a great believer that if you’ve got an excellent product, great service and a warm and welcoming environment then you’re on the road to success, but I also think that these days you need a compelling story and a strong brand.

“Then it is just a case of putting in hard work, and paying

attention to the details while focusing to get the best results.” Murray is extremely proud of the team he has put together. “We’re big believers in a good work-life balance, and making sure everyone has the opportunity to enjoy things outside the workplace as well.”

The only caveat to that he tells me is, “It’s my business so I’m living and breathing it 24/7 whether I’m at work or not.”

The stylish interior was designed by award-winning Edinburgh agency, Splintr. Murray was keen to collaborate with designers he hadn’t worked with before to create a look which is quite different from his previous venues and he tasked them with creating a venue with a European feel. He explains, “If you go to Madrid, Barcelona or Paris and walk down a street, you stumble across beautiful cafés, bars and restaurants where you can get fantastic food that doesn’t feel too stuffy.”

To this end they also hired award-winning chef, Owen Morrice. Murray said, “Owen impressed us with his presentation and his balance of flavours. He’s a real asset to the team.”

He adds, “Having the very best produce is central to what we’re doing, when you’re doing small plates there are not a lot of hiding places, so you’ve got to make sure that you have quality suppliers as well as the kitchen being on point.”

Former bartender of the year, Joey Medrington, with whom Murray had worked previously, helped create 16 unique cocktails for the venue. Murray enthuses, “His drinks always brought a real sense of fun. I knew I wanted to work with him on our cocktails.”

And for the wine list, they teamed up with regional wine specialist Nicola Henry, from Hallgarten. Murray says, “They’ve already got an esoteric wine portfolio which is great for us and means we have a lot of exclusive wines that you can’t buy anywhere else in the city.”

They also want to create a business where people want to work. Murray reveals more, “We update the menu every 12 weeks to give the chefs an outlet for their creativity, and we have a monthly wine club for staff, not to push sales but to build on their wine knowledge.”

They also are planning regular away days and events. To look after staff well-being they have enlisted the help of Frazer McGlinchey, from Happy Sense, who is passionate about meditation and mindfulness, and how they can be used within the hospitality industry to work with staff.

Murray certainly loves working in the hospitality industry, “It’s an exciting business where you can be really creative. It is like throwing a dinner party every night, where you welcome people in, create the ambience, and the menu.”

Looking back on his long career in hospitality, Murray does not regret giving up on the law. He said, “When we negotiated the legals for Black Grape, I realised that it was definitely a lucky escape. I think I’ll stick to the fun stuff.”

The Black Grape, 240 Canongate, Edinburgh

The 2023 BEN ANNUAL DINNER

The Ben’s Annual bash attracted more than 900 people and raised in excess of £130,000. Well done to everyone involved.

WHY RETAILING IS SO IMPORTANT BOOSTING YOUR REVENUE IN 2023

Now is the time for operators to look ahead, developing opportunities and experiences to boost custom and bolster sales. People are still going out and socialising even though purse strings may have tightened, particularly if they feel they’re getting good value in terms of an experience they can’t have at home. Subsequently, promoting your venue and events is vital to attracting patrons.

With drinks sales in the Scottish on-trade currently up +3.7% ahead of the rest of UK[1], it’s the prime time for pubs and bars to capitalise further and benefit from new ideas. Star Pubs & Bars provides unrivalled support to its licensees, helping them to build enticing experiences for their customers, to drive footfall, increase sales and encourage repeat visits.

Exclusive event merchandising

Getting the atmosphere right for sporting occasions is crucial in both driving footfall and sales in venues, with recent data uncovering that 38% of pubgoers agree they will spend more on alcohol at the pub during a match[2]. The main reason consumers visit pubs and bars for sporting events is for better screens and being around other fans[3]. Kitting out spaces and considering merchandising to appeal to sports fans is therefore an easy and low-cost way to attract custom.

Star Pubs & Bars offers all sites the chance to opt-in to receive free POS packs for key retailing occasions throughout the year, to help operators communicate and drive footfall boosting activations. During the Six Nations, for example, Star Pubs & Bars’ POS activation kits delivered an additional £1,300 in retail sales to those who used them, versus a control group who didn’t[4].

Thumb-stopping social media

Today’s consumers plan their visits to on-trade venueås in much more detail, with one in four checking a venue’s social media page before visiting[5]. Star Pubs & Bars tested this with a centrally driven social media campaign for one of the major football tournaments in 2022. The promotion used targeted Facebook adverts to drive footfall into venues and resulted in being seen over 1.6 million times and encouraging custom[6].

Make the most of social media channels and keep customers in the loop about upcoming events and special offers to attract additional footfall and encourage patrons to spend more time in your venue, consequently making more purchases. Star Pubs & Bars can support its licensees on their social media journey with digital marketing training modules and the chance to take part in social media promotions with HEINEKEN UK’s iconic beer and cider brands. Additionally, the Star Pubs & Bars social media builder is available to use free of charge to operators and has a range of readymade assets to personalise and post on social channels.

Benefit from supplier discounts

One in three customers will visit a venue’s website to see the drinks menu before going to the pub[7], so having digital menus available is very important. Star Pubs & Bars has negotiated an exclusive deal with ToGo who can help operators to create an optimised website. What’s more, to help operators grow their food and drink offer, Star Pubs & Bars licensees gain access to a range of exclusive supplier discounts through the Star Buying Club.

Tailored POS assets

The rise of pre-booking has skyrocketed in the post-pandemic world, with 76% of consumers pre-booking a visit to a venue[8], and having visibility of upcoming events is key to driving this. Star Pubs & Bars licensees have access to Star POS Direct, an invaluable tool to help create bespoke point of sale assets. From external signage to attract passers-by, to table talkers and strut cards encouraging them to visit again by showcasing your offer and upcoming events, the website has a huge selection of point of sale items available to personalise and order. Additionally, all Star Pubs & Bars licensees automatically receive 50% off every order placed via POS Direct.

Are

you ready to become one of Star Pub & Bars’ licensees? Explore how Star Pubs & Bars can help you bring your dream venue to life at starpubs. co.uk/getting-started

THE MAGIC OF CAPRI

TRY IT MIXED!

DI CAPRI TONIC INGREDIENTS

50 ml Limoncello Di Capri

150 ml Tonic water

Sprig of mint

Lemon zest

PREPARATION

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

DI CAPRI

SPRITZ INGREDIENTS

75 ml Prosecco

50 ml Limoncello Di Capri

25 ml Soda

Sprig of mint

Lemon twist

PREPARATION

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

DALUCIANO

Bothwell, Glasgow

BY SUSAN YOUNG

Daluciano in Bothwell has re-opened and there is a familiar face at the helm –that of Marco Sarao, who managed the restaurant nine years ago. Now he is back in charge of this well kent Lanarkshire eaterie.

E xplains Marco, “Back then I had a six-month contract to open the restaurant – it had been called the Bothwell Bar and Brasserie and the owners wanted it re-established as Daluciano which originally opened on this spot more than 60 years ago. After that I

always kept an eye on it.”

O ver the years the restaurant on Bothwell’s Silverwells Road has operated as various eateries – its most recent incarmation was as Restaurant at No 2 and prior to that it was Cut Fish.

“But”, says Marco, “Everyone still called it Daluciano.”

“When I saw that No 2 had closed in October/November of last year I got in touch with the owner and said I would love to turn it back into an Italian restauran and I

FOCUS

was happy to work with him, although independent in a small buying group, with his other businesses. For me it really was a no brainer - I wanted to operate the restaurant under its former name Daluciano.”

Marco got the keys at the end of last year and has been putting the shine back into the business. It has been redecorated and new branding has been introduced. Says Marco, “I wanted to introduce some Italian elements such as stylish wine displays and some blackboards and we also have Amalfi lemon treesprovided by Jordana Events.

He smiles, “I just wanted to put my stamp on the place. It already looked pretty good, it just needed a refresh.”

He also has Italian chefs in the kitchen and the menu has been completely revamped as has the drinks offering. Marco explains, “We are trying to be as authentic as possible using genuine Italian products and drinks brands – such as Di Capri Limoncello – and Malfi Gin, and we are selling lots of it. We also have some brands which although are popular in Italy at the moment are new to the UK market such as Vecchio

Amaro and of course we sell a lot of Peroni.”

Certainly Marco is aiming to turn around the business in the same way he did at The Swan in Eaglesham which he took over six years ago. Under his management it won Sunday Mail Pub of the Year and many other accolades too. However the pandemic put a damper on things there.

He says, “We came out of the pub just after the pandemic. The overheads were just too high. I also helped open a venue in East Kilbride, but I came away from it a year ago and have been actively looking for my own venture ever since.”

He certainly seems to have done that with Daluciano. It is almost full circle.

Says Marco, “We haven’t been open long but we have been warmly welcomed. There is a good catchment area here and we are working hard at attracting new customers too. We’ve got lots of entertainment planned. The weekends are already very busy and I’m confident we can build the business up and hopefully it will be as successful as the original Daluciano.”

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2019 - Scotland

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POSITIVITY MATTERS

BY STEPHEN MONTGOMERY

Well, what a couple of weeks! Two resignations, a fight for leadership, arguments around the Deposit Return Scheme, and an industrial swear word in the Chamber. Not exactly 4 Weddings and a Funeral, but close enough! You would actually be forgiven for thinking it was funny, if it wasn’t so serious

We are always guilty of talking about the negative things that we see day to day for our trade, and I for one am very guilty of concentrating on those issues, because those issues matter to our members, but in fact there are many great things, we should be celebrating

Hospitality is all about celebrations and positivity. Whether that’s a wedding, a birthday or a special occasion in one of our venues, to someone opening their very first pub, or someone taking their very first step in their career in the sector. Thats something to celebrate.

This month we see 30 new jobs created after a £250k redevelopment at Si for SimpsInns, Michael Bergson opening his new site in Edinburgh, Buzzworks Holdings hosting two fantastically themed parties for their staff in recognition of their hard work, and Manorview handing out a profit share to employees who have been in the company for 12 months or more... that is positivity. There is one thing that hospitality can be guilty of, and that is not being out there in the public eye telling everyone how great the sector is. I think we need to do more of it. Talking about how we saw our brilliant chefs working in soup kitchens over lockdowns, how we support our communities in fundraising, or how we support local producers who help us in preparing the fantastic food that our customers enjoy. We think that everyone knows it, but actually do they really know it, or understand how hard it is. After all, our customers come in for a good time, good food and drink, and a relaxing time, but what they maybe don’t understand is all the work that goes on behind the scenes to make it possible. As Kenny Blair once said to me “Stephen, we are the last show in town”, and I have never forgotten that, because it’s true, so let’s shout about our great teams, shout about the great experiences we give our consumers, and leave the rest of the dull stuff at the door for others to sort out Which leads me on to the next First Minister. I was asked the other day what kind of new First Minister I would like to see. For me it’s got to be someone who has the right attributes to be a leader, with passion and drive, but also with a bit of banter and fun in them too. Reopening the door to listening to businesses is going to be key, rather than ticking the box to say they consulted. Thats not how to boost the economy. So, who would I like? Well, someone that’s a mix of Winston Churchill for leadership, Alan Sugar for his passion for business and economy, and all mixed together with a bit of Billy Connolly...So, lets concentrate on getting the positive message out, that hospitality is not only the last show in town, but the ONLY show in town.

WE ARE DELIGHTED TO SUPPLY DA LUCIANO’S WISHING MARCO AND THE TEAM EVERY SUCCESS.

PERONI IS DISTRIBUTED IN THE UK BY ASAHI UK

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HARRY’S BAR

Angels Hotel, Uddingston

DESIGN FOCUS - BY SUSAN YOUNG

Thefamous Harry’s Bar at Angels Hotel in Uddingston has just had a glamorous make-over. The bar named after Angels founder the late Harry Hood, opened six years ago, but this latest make-over is the most ambitious to date.

Perhaps in homage to the founder’s footballing career, or simply the move towards greener venues, the bar itself has become more of a statement with an elegant and striking tiled green facade toped with a gleaming brass rail. In fact shades of green are used throughout from the sage green ceilings to the bottle green chairs. Black and white antico has been used to accentuate the bar area – they don’t just look good, they are very functional too.

Although the make-over at first might look cosmetic,Frank Adam Contractors and designers Space-ID have in fact subtley changed of layout and all the fixed seating has been completely replaced and enhanced which now means the venue can accommodate a further 22 covers. However the designers have ensured that the bar stays

close to its sporting roots with additional TV’s being introduced to ensure you can watch sport from every vantage point in the bar.

The main structural change has see the entrance from the rear carpark change from via the conservatory extension to the snug area. This has allowed the seating in the conservatory to be re-configured to offer extra dining space.

The Snug has also been reconfigured to make it more of a dining area, than drinking area, and the doors to the rest rooms have been enhanced, as have the toilets themselves.

The new Harry’s also features cork walls – which look bark-like. These feature walls are situated in the bar and the theme is continued into the conservatory. It warms the place and also perhaps absorbs some of the noise from the lively crowd which frequent the bar.

In the main bar area the cork wall sits behind two elevated bar tables – which now offer the perfect vantage point to people watch.

Pinch points have also been reduced – especially around the entrance from the restaurant into the bar – fixed seating that was here has now made way for an inset elevated shelf and bar stools. Immediately adjacent are striking new wine fridges.

The lighting is spectacular with two decorative modern chandeliers which take pride of place in the two bay windowed seating areas. They add a touch of luxury and also highlight two of the key areas to sit – one of which boasts a comfortable booth with a space saving half moon table while the other has a tall posing table with bar stools.

The designers have managed to retain many of the traditions of the original Harry’s Bar, but it has been enhanced and it has also evolved. The new Harry’s caters for all ages and regulars but it is also hoped that by refreshing the offering new customers will make there way there too.

Says Director Siobhan Edwards, “While Harry’s Bar didn’t necessarily need a refresh, it is a tradition of Lisini to consistently upgrade and enhance our offering and I think we have achieved this. It was also great to have our founder, my mum Kathleen, get involved with the project.

She added, “We have another two exciting projects in the pipeline to further commercially enhance Angels. We at LISINI strive to continuously deliver brand extensions in the on-trade.”

Youreally couldn’t make it up - Matt Hancock’s What’s app messages lay bare the farce that was the covid lockdown measures. From killing off cats... to trying to kill off hospitality. I don’t know about you, but my respect for our political representatives is at rock bottom. As for the leadership contest in Scotland – I wouldn’t give any one of them my vote. Can they reverse DRS? I don’t think so. Why? Because not one of them has bothered about DRS until the leadership contest came up, each and every one is using it as a political football. Are you honestly telling me they don’t know there is a legal obligation to Biffa - a 10 year contract already agreed that can’t be ignored, not to mention the cash that Biffa has invested in the scheme. There would be a lengthy and expensive court case should it not go ahead.. And who would liable for the costs?

The blame lies at the very heart of the Scottish Government. I don’t often come out just as hard. Do I blame Circularity Scotland – NO – I blame the civil servants and lawyers who penned the legislative side and the powers that be for going ahead with it despite its obvious flaws. On what planet were they operating?

I also can’t believe that Lorna Slater honestly believes this is a pragmatic approach – the definition of pragamatic when used to describe an issue is to “sensibly and realistically deal with an issue based on practical rather than theoretical considerations” – the Green’s theoretical considerations have totally replaced practical considerations.

Lorna Slater is trying to push this through and sticking to the 16th August date because the finanacial and legal implications are immense! So what now? In my view DRS implentation has to be staged. I’m sure Biffa might appreciate this too, because whether it is ready is debatable– can they service every pick up point – some 35,000, I really don’t think so. Could this decimate its reputation – absolutely. It’s new fund managers owners might not appreciate that!

I think they should take hospitality out of the equation – am I biased, absolutely! But when did hospitality start contributing to the litter issue? Let our pubs, hotels and restaurants use their own waste management companies. Let Biffa concentrate on the off-trade outlets such a supermarkets. Encourage Councils to keep kerbside recycling – as for the hit to the DRS business plan – better a hit, than total oblivion. Rant over!

The BEN Dinner last month was a great success. The aim of this charity it to help people in the licensed trade who are having financial difficulties by lending a helping hand. Sometimes it is hard to put out your hand and ask for that help, so if you know someone who is struggling to pay their fuel bills or rent, or to pay for their transport into work... why not gently nudge them to get in contact with The BEN. The reason it fund raises is to have the cash to help people in this industry. A lot of younger people are now on the board and they are keen to seen the funds distributed to those who most need it. So please do pass the word.

Editor Susan Young • Chairman Noel Young • Editorial Cat Thomson ,Nicola Young• Advertising Kimberley Andreucci, Scott McKellar, Syliva Forsyth • Admin Rebecca orr

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