DRAM Scotland 392

Water scarcity in Scotland: protect your business this summer

Manage water wisely

With ongoing dry weather, Scotland is now facing reduced availability of water in many areas of the country. This affects a wide range of businesses that rely on the use of water.

Businesses extracting water and irrigating are being urged to put their water scarcity plans into action to reduce pressure on the environment and preserve water resources as dry conditions persist across Scotland.

• Regularly check your irrigation equipment to make sure it’s in good condition and fix any leaks straight away.

• Where possible, reduce the volume and rate of your abstractions.

• Have a contingency plan if suspensions are put in place:

- have you any stored water available?

- can you switch to an alternative source, if available within your current authorisation?

- can you temporarily switch to ground water?

• Check SEPA’s website and regular water scarcity reports so you are aware of the water situation in your area.

www.sepa.org.uk/waterscarcity

or search: SEPA water scarcity

This is my last magazine before I get out on the road to have a look at our contenders for this year’s awards. It’s a time of year I always really enjoy. not least, catching up with our sponsors.

Our mystery shoppers are also getting set to go and are all looking forward to checking out some new places.

This issue we have a feature on some Women in the Trade in a variety or roles who help make this Industry tick.

I also caught up with Andy and Emma MacSween - luckily I got in just before she is due to have baby number two. Read what they have to say on page 16.

We delve into the world of beer - the stats make interesting reading.

There are also two design features this month, Chaakoo in Edinburgh and The Marigold Cafe in Glasgow. Both are worth checking out.

Until next month.

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

EDINBURGH GETS 2ND ALCHEMIST

The Alchemist has opened its second Edinburgh bar and restaurant on George Street, its first is at the St James quarter. The new venue which covers 7,051 square feet has a 90-cover bar and restaurant space.

Designed by Blacksheep, the late night venue draws its inspiration from “earthly and cosmic realms,” with celestial artwork, sculpted accents, and a double-height cocktail bar which takes centre stage.

Simon Potts, CEO, The Alchemist said, “Our St James Quarter venue has been so well received since opening in 2021, so we’re looking forward to welcoming the city to The Alchemist George Street. The two venues will complement each other perfectly, with the focus of the George Street venue being on the late-night drinking experience. We’re incredibly proud of the space which enhances the period features of the listed building and is the ideal setting for the dash of theatre we’re known for serving.”

McFly’s Chicken and Max’s Bar collaborate

The people behind McFly’s Chicken have teamed up with Max’s Bar in Glasgow city centre to create a three month kitchen-takeover which will see McFly’s full food menu available both indoor and outdoors at Max’s. While McFly’s will served up its Pan-Asian style fried chicken, Max’s cocktail guru Zach Sapato has created some new summer cocktails.Commenting on the news, Marisa Capaldi who is heading up the McFly’s team in Glasgow said, “We are absolutely delighted to be joining Max’s Bar to create the food & drink collab Glasgow didn’t know it needed! We’ve been inundated with messages from die hard McFly’s fans who were sad to see us leave the Southside, and we couldn’t be prouder to open our first City Centre restaurant. We know that a cold beer or cocktail is the perfect match for our crispy, flavourful chicken - so Max’s was a no brainer!”

Dario Bernardi from Max’s Bar said: “We’re always on the lookout to provide the best offer to our customers, and McFly’s Chicken are the perfect partner. It’s been great working with their team to make our shared vision a reality - great service, great food with a great drink - all under one roof.”

Edinburgh’s iconic Caledonian Waldorf Astoria, better known as The Caley Hotel, has been sold for a deal said to be worth £85m to property fund manager Henderson Park, and its in-house hospitality operator Klarent Hospitality. Henderson Park’s Klarent Hilton portfolio also includes Carlton on North Bridge and the Doubletree Edinburgh Airport

NAIRN’S RISES FROM THE ASHES

Nick Nairn, together with his wife Julia, will open a brand-new restaurant, Nairn’s, in Bridge of Allan, Stirlingshire next month. The couple have completely renovated the space, once occupied by Nick’s on Henderson Street, with the help of designer Pat Renson. The restaurant was devastated by a fire in 2021 and has now been totally rebuilt with the addition of a new outdoor terrace.

The menus will include a range of snacks, small and big plates plus sharing dishes for lunch and dinner and will feature local produce including herbs and vegetables grown in the polytunnels by Nick and Julia, as well as selection of Scottish seafood, game and grass-fed meats.

Around 30 new jobs have been created at the new Bridge of Allan venture but the company will have a full team approach across Nairn’s and its nearby restaurant in Port of Menteith, with the team including executive chef, Stephen Crawford and general manager, Robyn Stewart.

Nick and Julia Nairn said, “It’s been a long journey back to Bridge of Allan and we’re truly excited to return to our hometown. The fire at this site was truly devastating but it has given us the opportunity to think really hard about what we wanted to create at this site. Nairn’s is a beautiful space and we’re delighted to be able to use it to showcase the best local producers on this thriving independent high street. We really can’t wait to welcome everyone in July and once again be a part of this wonderful town.”

SCOTTISH RUM FESTIVAL SET TO GO

The Scottish Rum Festival has announced its first live in–person event at Patina, Edinburgh following on from two successful virtual events during the pandemic.

The event, that takes place on Saturday 2nd September 2023 aims to introduce audiences to the nation’s rum distilleries and blenders through a variety of brand experiences, tasting sessions and masterclasses on key topics within the industry. The day itself will feature a line-up of Scottish producers’, including Banditti Club Rum, Base Spirits Collective, Brass Neck, Brewdog Distilling Co., Illicit Spirits, Island Slice Rum, Islay Rum, Jacobites Spirits, J. Gow Rum, Matugga Distillers, Ninefold Distillery, North Point Distillery, Ron Cabezon and Sugar House Rum.

Jacine Rutasikwa, co-founder of Matugga Distillers, said, “We are absolutely delighted to see the very first live Scottish Rum Festival in 2023.

“Despite challenges in previous years, the Virtual festival proved popular with rum lovers up and down the country, and we can’t wait to bring them all together to enjoy the world-class high-quality and variety of rum production in Scotland , and meet the producers that are putting Scotland on the global rum map.”

NEWS

COMMUNITY BUYOUT SUCCESS

2 AA ROSETTES FOR AMUSE

Kevin Dalgleish, of Amuse has been awarded two AA Rosettes adding to the growing list of accolades for the Aberdeen based restaurant.

It means that within its first year, Amuse has become one of only three restaurants within the city to achieve two Rosettes and been featured in the 2023 Michelin Guide for Great Britain and Ireland. The chef patron also made his TV debut representing Scotland on the eighteenth season of BBC’s Great British Menu alongside a line-up of exceptional Scottish culinary talent including Mark McCabe, co-owner and head chef at The Ethicurean in Bristol; Adam Handling, owner of the Adam Handling Restaurant Group; and Tunde Abifarin, head chef of the Capital’s Farin Road.

Kevin said, “When I opened Amuse I wanted to bring something new to my hometown and breathe some new life into the hospitality industry in North-East Scotland. I wanted to create the perfect balance of good Scottish food bursting with flavour in an environment that doesn’t feel stuffy or formal. I’m incredibly proud and grateful to our dedicated team, our valued guests and amazing suppliers who have made this a reality.

“In my wildest dreams, I wouldn’t have imaged that we would be approaching our first birthday with two AA Rosettes, a mention in the 2023 Michelin Guide and having had the opportunity to cook for Andi Oliver Tom Kerridge, Nisha Katona and Ed Gamble as part of the BBC’s Great British Menu.”

The Kenmuir Arms, a new hotel and gastropub funded by a community buyout, has opened its doors in the small village of New Luce, outside Stranraer.

New Luce Community Trust, which is spearheading the renovation of the historic building, aims to enhance the lives of local residents and preserve the natural beauty and heritage of the area.

The Kenmuir Arms, run by Chef Patron Christopher Dougan, intends to create a stand-out culinary experience which showcases the very best Scottish fayre and looks to focus on organic, and under-utilised produce from local suppliers. Dougan has worked in Michelin Star restaurants such as Petrus London and brings over 20 years of experience to The Kenmuir Arms.

He said, “I’ve been fortunate enough to work in some outstanding kitchens around the world but launching The Kenmuir Arms is my most exciting challenge yet. Our aim was to create a beautiful space which offered exquisite fresh and local food with warm and homely rooms.

“We’ve worked closely with New Luce Community Trust and could not be more grateful for their continued support”

Bizarron has opened on Hope Street in Glasgow. The new restaurant and bar, which replaces Ad-Lib, is themed around ‘How El Bizarron Fooled the Devil’, a celebrated story which is said to have originated in Cuba, and features South American music, food and drink as well as moody decor and lighting and is open until 3am. The venue is owned by Gerry McGhee and Billy McAneney.

The Isle of Bute opened a new food and drink venue, Bute Yard, last month to showcase the islands producers as well as the local arts scene.

It includes an indoor and outside space set within the historic buildings of Rothesay and includes a distillery operated by Isle of Bute Distillery, a tap room run by Bute Brew Co, the historic Isle of Bute Smokehouse, and a pop-up café and event space which will be open for business year-round. The community project , the brainchild of the late Johnny Bute, the 7th Marquess of Bute, in partnership with Bute Kitchen, and the Isle of Bute Artists’ Collective,has the dual purpose of developing the Isle of Bute economy and its community through collaboration and answering the needs of the local food and drink sector for growth and expansion.

Burger specialists El Perro Negro and craft brewer Vault City have joined forces this summer for a three-month summer kitchen pop-up menu at the brewery’s taproom, Porty Vault in Portobello.

This is the second Edinburgh venue to open since 2021 for El Perro Negro, winners of the National Burger Awards 2019 and 2021 and home to the best burger in the UK – the famous Top Dog.

BRAND NEWS

HARVIESTOUN CELEBRATE 40TH ANNIVERSARY

One of Scotland’s most awarded independent craft breweries has just launched a nationwide campaign to celebrate forty years in the business.

Harviestoun, which is based in Alva, near Stirling, has been brewing in the shadow of the Ochil Hills since 1983, so have been making craft beer in Scotland long before it became a popular trend.

Pernod Ricard to distribute Sovereign Brands’ super premium portfolio

Pernod Ricard UK began distributing Sovereign Brands’ super premium portfolio of wine and spirits, including Luc Belaire, Bumbu Rum, McQueen & The Violet Fog and Villon, at the beginning of this month. It takes over the distribution from Amber Beverage as part of a long-term partnership between Sovereign Brands and Pernod Ricard which began in September 2021. The developing partnership sees Pernod Ricard leverage its distributio network and market knowledge, to establish new growth opportunities for Sovereign’s wine and spirits brands in the UK including the launch of a new premium blended Scotch Whisky this July. Called, The Deacon, it is crafted from the Islay and Speyside regions, and is the first developed brand between the two partners.

Lagg release first core range

Lagg Distillery on the Isle of Arran have officially launched their first ever core range Single Malt, the LAGG Single Malt Kilmory Edition, following the successful launch of their Inaugural Batch Releases in Autumn 2022. The expression will become the flagship Single Malt from the island distiller, whose focus is on producing a peated Single Malt reminiscent of the style of whisky originally produced in illicit stills on the island.

The Kilmory Edition is matured in 100% First Fill Bourbon Barrels and bottled at 46% Vol, without chill filtration and with no added colouring. The taste profile is vibrant and fresh and is the cornerstone of what LAGG Single Malt will have to offer in the future. The second core range expression, due at the end of July, is the LAGG Sin gle Malt Corriecravie Edition.

It is now rolling out a national campaign, including two new product launches, competitions and pop-up beer tasting events across Scotland and in London.

Harviestoun’s new lager is due to hit the shelves this summer and its limited edition 40-year-old expression of Ola Dubh will be launched as a collector’s piece later in the year. Both new products will be available to buy directly from Harviestoun’s online shop, as well as selected stores across Scotland.

The multi award winning Ola Dubh is a premium stout aged in Highland Park casks and is prized throughout the world.

Limited edition supplies of both products will also be available at selected pubs, bars and hotels around Scotland, including Bridge of Orchy Hotel in Argyll, Edinburgh, Glasgow, Dundee and Aberdeen, as well as Brompton Cross in Chelsea, London.

Harviestoun’s Master Brewer, Amy Cockburn and her all-female brew team have been tasked with creating the two new beers as part of this year’s celebrations to mark four decades of craft brewing excellence.

Commenting on Harviestoun’s 40th anniversary and new product development, Amy Cockburn said,“This is a significant milestone in the evolution of Harviestoun as a pioneering producer and modern craft classic. We’ve been brewing since the early 1980s and have been crafting beer long before it became a popular trend, but we’re continuing to innovate and develop our product range.

“We’re now planning to pay tribute to Harviestoun’s legacy and brewing history in the best way we know, with the launch of two exciting new products for 2023. Our new lager will go on sale this summer and our limited edition 40-year-old expression of Ola Dubh will be launched as a collector’s piece later in the year.

“We want to encourage craft beer lovers from far and wide to join our 40th anniversary celebrations, but they’ll need to wait just a few more weeks to get their hands on our new lager, which is now being perfected in time for its official launch in August.”

For trade orders, call Harviestoun on 01259 769100 or Email orders@harviestoun.com

WOMEN MAKING THEIR ON HOSPITALITY

SPECIAL FEATURE BY NICOLA WALKER

There are so many amazing women who end up working in the hospitality industry by accident. I started out as a DJ whilst at university and moved quickly onto a management role in a bar. I was one of the few women doing this, but I never saw this as an issue, it was what made me different. I loved the industry, the people, and the fact that every day is different. After years as a GM, I have now moved on again, this time to writing, albeit still in the same industry. We should be encouraging people to look at hospitality as a career rather than a fall-back option. There are so many different jobs within the industry, and so, I set out to interview inspirational women in varying roles. My conversations with them were interesting, inspiring, and filled with positivity about the licensed trade. If there was ever an advert to motivate young people into the trade, then this is it.

Agie Tomasik –GM at The Smokin’ Fox, Glasgow

Agie’s work ethic and desire to succeed is obvious. When she arrived in Scotland from Poland 17 years ago, she spoke no English at all, hard to believe as she now chats fluently with a distinctive Scottish twang. Her first job in Scotland was as a glass collector, whilst working a second job in a chicken factory. It was here, while watching the bar staff and managers, she decided that she wanted to make it in the hospitality industry. She worked her way up to bar staff, supervisor and eventually management. Just over a year ago she became GM at The Smokin’ Fox, owned by Signature Pubs, and in her words “it’s been incredible”. She adds, “You have to be a people person. You aren’t just managing a venue, you are managing a team so it’s all about uplifting people, leading, and motivating that team.”

Agie is incredibly proud of what she has achieved at The Smokin’ Fox but credits her team with a lot of the success, “I could be the best manager in the world but if I don’t have great a team behind me then I couldn’t do it. The best way to support people is to let them be themselves and achieve success, that’s what Signature Pubs have done for me. They are always pushing you to be innovative and giving you the time and the tools to do so. “A good manager leads by example and treats the venue as their own. That’s what I’ve always been told. My family has retail businesses in Poland and I’ve always been told wherever you go, whatever you do, just treat it like as your own, and it will be successful. If you want to achieve something, then just go for it.” What attracted Agie to hospitality is the pace at which you can move up the ladder, she says “it can be a fast career if you have the right attitude and work ethic. If you are keen to learn, then anything else can be taught. The door is open for young people, we already have 2 duty managers under the age of 25 who I can trust and are doing a great job.”

Sara began her career in hospitality working as part-time waitress at her family’s fish and chip shop whilst at university, where she studied International Business with Italian. She moved on to Café Parma in Glasgow’s West End where she worked her way up to a management role. However, she still yearned for a different challenge. It was then she moved on to Dunns Food and Drinks and began her role in sales. She stayed there for 3 years before she secured her current position with Hi-Spirits.

She is a great ambassador for the licensed trade and her positive nature is clear for all to see. She shared, “I love the drinks industry and it’s important to remember that it’s such a fun, sexy industry. Sometimes we get stressed about things and need to remember what we do is exciting, innovative and every day is different.

“People need to be open-minded. When I started out I always said that I didn’t want to work in sales. Then, when I found myself working at Dunns, I realised that in the drinks industry a sales job is completely different to what I thought it would be. I love talking to people plus I like the customer interaction, Suddenly I was in a position where I thought ‘I’m good at this’. The secret is, if you have a passion for what you do, you’ll do great.”

One of her proudest moments was getting Hi-Spirits involved in sponsoring one of the Scottish Bar and Pub Awards. She explained, “None of the previous reps had done anything like this before, and I felt we needed to be doing more within Scotland. I took on this challenge myself which involved the pre-planning, organisation on the night for our guests, and even going on stage to present the award. This definitely increased my confidence as it was something that would normally be outside my comfort zone.”

Sara Corrieri – Brand Development Manager at Hi-Spirits

THEIR MARK

Carrington GM at The Golf View Hotel, Nairn

Carolyn took a job as a hotel receptionist when she graduated from university in Tourism Management and quickly realised it was a great industry to be in. She worked her way up to duty manager in a small hotel and then moved onto a Conference and Events manager role within the same company, where the hours were more suitable for her starting a family.

Sian Buchan –Co-Owner of Uno Mas in Edinburgh

Sian started her cocktail bar career in Aberdeen and then moved to Edinburgh in 2014 to help open Heads and Tales Gin Bar. After a brief stint in sales and brand ambassador work, she decided to move back to Panda and Sons. It was in early 2020 where she made the move into co-owning her own venue, Uno Mas in Edinburgh.

After navigating through Covid as best they could, with very little support due to the business being so new at time, I am pleased to say the venue is now thriving! Sian couldn’t be prouder, she told me, “That first weekend I just looked out at the people dancing, having a great time and drinking our drinks and thought ‘we did this’. People are here because of something you’ve created and it’s just a great feeling.”

Sian is an easy person to talk to and is passionate about supporting both her staff and the local community, she says, “I have an open-door policy - if anyone wants to chat about anything at all, I’m there. I’m also very hands on, I’m here 4/5 days a week on shift, plus doing admin.

“There are loads of positives to owning a business. You get to be your own boss and create your own vision, plus its so rewarding seeing your staff do well and to get great feedback from customers. At the same time though, it’s hard work and you need be aware of you limits and abilities and remember to look after yourself.”

She added, “It’s about finding your personality, I think that’s really important in hospitality - you can have the best bar in the world but people come to see people. So don’t change that for anyone. If you aren’t being you when you’re at work, then who are you?”

It was then, 12 years ago, whilst Carolyn was in a Front of House Manager position, that Crerar Hotels bought the business but were struggling to find a suitable GM. Carolyn decided it was time to put her name forward, “I just kind of decided, you know what? To hell with this. I can do it, I’ve got the skills. I asked the question, and they gave me shot. Something I’ll be forever grateful for.

“I just realised this is what I wanted to do. This was who I was. This is what I was good at.”

Carolyn is still with Crerar Hotels and has spent the last 5 years at The Golf View in Nairn. She tells me, “I just love being around people and all the different things that are going on. I need the right people around me to support me and that have the same vision to help me succeed. I want every member of staff to have the opportunity to do what I did. I started as a receptionist, and in 10 years I was running the building.

“I interviewed a young lad the other day that had left school and he had no plan. I told him hospitality is one of the very few trades where you can start out the very bottom and end up at the very top - all you’ve done is learn everything on the job. All you need the right attitude. I will be 110% behind them if they tell me they’ve got a desire to move forward, because I love the industry.”

Carolyn’s advice to young people is, “Just go for it. Dip your toe in each part of the industry and decide which part is for you, you might just find something that sparks your interest or gives you a complete new vision for your future. All you need is determination, the desire to succeed, confidence in your own ability and a good sprinkling of stubbornness!”

Carolyn

WOMEN MAKING THEIR MARK ON HOSPITALITY

Julie’s interest in the industry was inspired early on by a family life centred around food, drink and entertaining. After her dreams of being a movie star were dashed, she chose to study a degree food technology. It was here, in Glasgow, where she began her working career in TGI Fridays - which is also where she started her management training. After enhancing various skills with stints at the likes of Belhaven, Whighams in Edinburgh, the Gallery of Modern Art and Coffee Republic in London she decided to take the plunge into motherhood at the same time as opening her own business. Hence, The Adamson in St Andrews was born.

Julie talks passionately about her career saying, “I think that your own career as a woman is incredibly important. I’m passionate about learning, and I think the more that you can add to your own tool bag of skills, the more you will benefit. Learning new skills in your career is so important at any age as things are ever changing.

“I’ve always focused on training and being an entrepreneur, I think I learned that from my dad. I like to find new ideas and new skills as that’s what really excites me about the job. I empower my team to be strong, male or female, but seeing females in all different roles is super important to me. I like my staff to be proud of what they’re doing and not be afraid of learning.”

It’s a delight to hear Julie talk about her success both at The Adamson and the newly re-launched brunch bar, Hatch. Hatch opened in 2018 but Julie was unhappy with the business and concept, she said, “Even having the courage to go ‘this isn’t working, and we need to turn it around’ is a great message to give to people. It’s about honesty, integrity, market research and listening to the people around you.”

Head of Brand @ The Worq Group

Claire is enthusiastic, driven and unlike many others, always knew she wanted to work in hospitality. After studying for a degree in marketing, she worked in various theatres and venues before moving to Di Maggio’s restaurant group. Here, she broadened her skills in operations as well as dealing with drinks companies and suppliers. After a three- year stint at New Lanark Trust she then joined the Worq Group as Head of Brand but enjoys getting involved in a more operational role. She explains, “I love meeting people. I think being more involved makes you better at your job. The more you get to know your customers and see how the business is running, the easier it is to market. I’m even happy to help on the floor, as unless you are doing that job, you can’t always see the issues.

“In this industry you have to think on your feet quite a lot of the time and be great at problem solving, but for me it really fits around my life, especially as a mother.

“I think it’s important to try to empower young people to realise that the hospitality industry encompasses so many job roles - from marketing and social media to IT or finance. Even as a GM there are so many different skills you need to make things work. Working in hospitality can give you confidence, a good grounding in customer service and the ability to speak to people.”

Her advice to young people starting out is to, “look for a company that you think that you want to work for and that fits your culture. Make sure you get involved, ask what the opportunities there are and ask for training.”

Claire is hugely proud of opening new venue 55 Bearsden Cross and she should be, because the place looks fantastic! She told me, “This is the first time I’ve really opened a venue where I’ve project managed it with the owner myself. From choosing the design, to glassware to marketing and social media – it’s all been really rewarding.”

Julie Wijkstrom - Owner of The Adamson and Hatch, St Andrews

THEIR HOSPITALITY

Roberta Hall-McCarron – Owner and Head Chef at The Little Chartroom and Eleanore Restaurants

Roberta knew exactly what she wanted to do from a very early age, she loved food and after a week’s work experience in a kitchen, she fell in love with the idea of being a chef. She went to food college, followed by various jobs over Scotland, North England and Dubai, honing her craft and soaking up as much knowledge as she could about culture and food.

She speaks fondly of her time in Dubai saying, “I had no commitments, and it was such a great opportunity. I had a blast and met some incredible people as well as opening my eyes to the world through working with people of different nationalities.”

When she returned, she began working with Tom Kitchin at The Kitchin in Edinburgh where she says, “I learnt so, so much. I wanted to stay and just try and soak up as much as I could, so I did, for 3 and half years, until I moved onto Castle Terrace with Dominic Jack where I stayed for over 6 years.”

It was there she met her husband, Shaun, the restaurant manager. They left together at the same time, and after a short stint in Cambridgeshire they moved back to Edinburgh and in 2018 opened their own place ‘The Little Chartroom’. Says Roberta, “I just wanted it to be a small restaurant that was really friendly, with tasty food. A typical neighbourhood restaurant. We moved premises about a year and a half ago, but we still have the original site which is now Eleanore Restaurant and Wine Bar.”

Roberta achieved further success on TV’s ‘Great British Menu’ by winning and taking her fish course ‘Maxwell’s Colour Wheel’ to the banquet. She told me, “I was so happy, it was an amazing time and the effect it had on the business was incredible. Plus, the support I got from locals was just really touching.”

Roberta is such an inspirational figure for young female chefs, so I wanted to know what advice she had, she says, “I would say you have to work hard but you need to enjoy that work, have a clear goal in your head and try not to stray from it. If you feel you aren’t getting what you need, you need to speak up. It’s important to stick at jobs for at least a year or 2 so that you get the full package of learning, but at the same time you need to be getting something back.

“I also think it’s important to travel and move around to experience different kitchens and cuisines – that’s what keeps things inspiring and interesting. Soak everything up, ask questions and don’t take everything too seriously, you need be having fun and looking forward to going to work.”

It is also very important for Roberta to champion other female chefs and women in the trade. She added, “There are so many more females in this industry now than there was 10 years ago, and that’s really encouraging. We bring balance to kitchens and a light, feminine elegant touch. I think kitchens work best when they have both male and female chefs.

“Sally Abe (fellow chef) organised this incredible day for International Women’s Day in London this year and asked me to come down and talk at it. It featured women from all different sectors of hospitality talking about different things. She’s really driven with pushing forward women in hospitality and just trying to get the numbers up. What she is trying to do for us in the industry is just incredible. She’s amazing. There is loads of stuff to be excited about and positive stuff happening.”

Christine began her career in a call centre at First Direct Bank and quickly realised her ability and passion for sales. After owning her own business and jobs in varying industries, she decided to make the move to the drinks industry in 2019 as a Sales Manager for Bestway Batley’s. It is here that she has become a force to be reckoned with throughout Glasgow and surrounding areas, increasing the company’s presence immeasurably.

She has a real enthusiasm for people and hospitality telling me,“I just like socialising and meeting different people. I worked in a bar years ago and I loved it, so I’ve always had an interest in the hospitality - I like to hear people’s stories! I didn’t want a job in an office, I wanted to be out there meeting people and making a difference.

“In sales you need to be able to listen, never doubt yourself and always ask questions. You know what’s out there, what’s next? Hospitality is about forming relationships with people, so they like you and want to help you. My best advice would be to enjoy it, enjoy every minute that you possibly can because it’s a great industry.”

Christine approaches her job as not just sales, but one that builds relationships with brands and people so that it benefits each customer. She explains, “If the brands and I are working together customers can phone me up and I can make suggestions to them and put them in touch with reps that can offer brand support – it’s offering that extra service. It’s not just about looking after new customers. We look after all customers.”

Christine Laird Sales Manager Bestway Batley’s Wholesale

Edrington UK: A Journey of Exceptional Spirits and Brilliant Execution

Company profile

“Edrington UK has a collective, unwavering passion for this exciting and ever-evolving industry. Our dedicated teams work tirelessly to deliver exceptional experiences and forge strong relationships with our valued partners and customers. This drives us forward together towards our goal of having the UK’s fastest growing, most admired premium spirits portfolio.”

Mark Riley, MD, Edrington UK

Edrington, the home of exceptional spirits, stands tall among the giants of the whisky industry. Established in Scotland in 1861 and nestled in the heart of Glasgow, Edrington boasts a remarkable portfolio that includes some of the world’s most cherished Scotch whiskies and other fine spirits.

As the UK’s leading whisky supplier, Edrington UK, a part of the global Edrington family, takes charge of sales, marketing, and distribution of a range of ultra-premium brands. Among its admired labels are The Macallan, Highland Park, Brugal, The Famous Grouse, and Naked Malt.

In 2021, Edrington assumed full ownership of Edrington UK, formerly known as Edrington-Beam Suntory UK, while Beam Suntory took over Maxxium Spain. With this transformation, Edrington UK retained the distribution of notable names like Jim Beam, Maker’s Mark, Bowmore, Laphroaig, Courvoisier, and The House of Suntory range of Japanese craft spirits in the UK marketplace. This strategic ownership change, solidified Edrington UK’s position as a leader in the premium spirits realm.

Edrington UK works across all areas of the drinks industry, from major supermarkets, online and luxury retailers to the country’s best bars, pubs and restaurants, with an increasing focus on high-end restaurants and five-star hotels. This extensive reach allows the business to connect with a diverse range of consumers, catering to their desires and ensuring their exceptional spirits are accessible to all who appreciate quality and craftsmanship.

Guiding Edrington UK with expertise and vision is Managing Director Mark Riley, with over 25 years of experience in the industry. Since 2022, he also assumed the role of Chair of the Wine and Spirits Trade Association (WSTA), further amplifying his influence and industry leadership. Under Mark’s guidance, Edrington UK has witnessed remarkable growth and undergone rapid transformation, with a resolute focus on being recognised as the most admired ultra-premium spirits portfolio in the market.

Mark Riley commented: “Edrington UK has a collective, unwavering passion for this exciting and ever-evolving industry. Our dedicated teams work tirelessly to deliver exceptional experiences and forge strong relationships with our valued partners and customers. This drives us forward together towards our goal of having the UK’s fastest growing, most admired premium spirits portfolio.”

Central to Edrington UK’s brand-building strategies is the belief in advocacy. To accelerate the trajectory of premium growth, the company made a strategic move in 2022 by appointing Andrea Montague as the Head of Advocacy, a newly created role. This appointment serves as a testament to Edrington UK’s unwavering dedication to fostering advocacy and loyalty among its customers and partners.

With an impressive ensemble of brand ambassadors, whisky connoisseurs, and serve specialists, Andrea Montague and her teams aim is to create a cohesive and best-in-class experience for customers, from engaging bartender initiatives to captivating customer activations and industry events, spanning the extensive Edrington UK portfolio.

The desire to craft extraordinary, unforgettable moments goes hand in hand, as the team of ambassadors and whisky specialists collaborate closely with high end luxury retailers to curate exclusive, prestigious experiences that are truly oneof-a-kind.

Edrington UK stands as an iconic name in the realm of exceptional spirits. With a rich heritage dating back to 1861, the company’s portfolio continues to captivate and delight whisky enthusiasts and connoisseurs worldwide. Under the adept leadership of Managing Director Mark Riley and the sharp focus on passiondriven advocacy, Edrington UK is set to conquer new frontiers in the realm of ultra-premium spirits. With brilliant brands, brilliant teams, and brilliant execution, Edrington UK exemplifies the pinnacle of the whisky industry, creating extraordinary experiences one sip at a time.

Mark Riley

Classic lager is the on-trade’s biggest drinks category, accounting for 37% of all lager consumed in pubs and bars[1]. With a volume rate of sale more than double that of premium lager[2], demand for mainstream lager brands with high throughput remains strong. Adding weight to the category, Foster’s is launching its first major ATL and BTL marketing campaign in four years[3]. This summer, its new campaign brings iconic Aussie duo Brad and Dan back to the nations’ screens to encourage consumers to make a ‘Good Call’ and choose Foster’s at the bar.

It goes without saying that one of the most notable changes since last summer is cost-of-living increases. As a result, 40% of consumers say they are going out less frequently[4]. Almost eight in 10 consumers say inflation is impacting their on-trade visits in some way[5].

While the headlines claim alcohol spend has reduced, that’s not the whole story. Although many consumers have reduced their total alcohol spend, alcohol does remain a cost-effective treat, especially

FOSTER’S IS DRIVING CLASSIC LAGER SALES WITH NEW CAMPAIGN

beers at more accessible price points such as Foster’s, when compared with more expensive pleasures.

Foster’s new campaign aims to bring the classic lager category front of mind for consumers, and maintain its high-volume ROS[7], promoting Foster’s as a key sales driver even amid the economic turmoil. The campaign will remind consumers that Foster’s is always a ‘good call’, providing them with a refreshing beer at an accessible price point.

Even more so in the current economic climate, consumers seek brands that are well-known, and trusted such as Foster’s. Recent research shows consumers have repertoires, with two-thirds of beer drinkers tending to stick to one or two preferred brands[8]. Over half of these revealed that they preferred the reassuring experience of a drink they know and like rather than taking the risk of experimenting with something new[9]. Foster’s guarantees customers a great experience at an accessible price, meeting the demands of those looking to control their spending without sacrificing enjoyment or a quality experience.

Classic Lager. Good Call.

· Money for on-trade visits is being ringfenced by consumers looking for enjoyment

· Consumers will look for deals and ways to save on alcohol spend, for example choosing cheaper drinks such as classic lager

· Foster’s provides the perfect accessible price point for consumers to enjoy a beer with their friends

Operators interested in stocking Foster’s can find out more at:

https://direct.heineken.co.uk/

[1] CGA Strategy October 2022 [2] CGA Path to Purchase 2021 [3] CGA Strategy October 2022 [4] CGA Cost of Living Consumer Pulse (1,030 UK&I Consumers) November 2022 [5] Toluna Survey, 19th December 2022, N=363 [6] Toluna Survey, 19th December 2022, N=363 [7] CGA Path to Purchase 2021 [8] KAM Media Heineken online consumer survey February 2023 [9] KAM Media Heineken online consumer survey February 2023

Matt Saltzstein, HEINEKEN UK Beer Brand Unit Director, reflects on this, saying “More than ever, we’re seeing a greater emphasis on ‘smart spending’, meaning consumers are increasingly looking for value for money. Beer is benefitting from this, as the pint offers greater value for money than smaller serves[6].”

A FAMILY AFFAIR

When wine and Negroni bar Malo opened earlier this year in Glasgow’s Bothwell Street, it was a dream come true for couple Emma and Andy MacSween. It was the first bar that the two considered their own baby, and it was the perfect venture for Andy. He smiles, “Wine and Negroni’s are two of my favourite things - what better than to dedicate a 120-seater bar to them!”

Emma explains, “We wanted to open something that had a strong identity, and we wanted to let people know exactly what we do. Malo has over 100 different wines on offer, plus we have wine on draft and wine to take away. As well as Negroni’s, a Negroni Sbagliato Spritz and a non-alcoholic ‘NOgroni’, there is also draft beer and a wide range of spirits available too.”

Emma, the daughter of hospitality entrepreneur Alan Tomkins, has been running the family business with her husband Andy for the past few years, as her father tries to “creep out”. However, Emma tells me that, with 40 years in the trade under his belt, he isn’t finding that easy, and to be honest the two are happy to have him there to call on.

Says Emma, ‘I know I can call him at any time, and it is great to be able to tap into his mentorship. The good news is, although I sometimes run things by him, I am naturally making the right decisions, and just need someone to reassure me.”

The portfolio today includes Vroni’s, Ralph & Finns and Cafe Fish (which was formerly Ollie’s).

The couple, both hospitality diehards, met at various industry do’s before Andy moved to the Southside. His flat was not far from Ollie’s, now Cafe Fish, and he started popping in on a more regular basis.

At the time, he was working with Jonathan MacDonald at Ox and Finch and Scoop Events, and Emma returned the compliment by calling on his good nature to get her a table at the popular Westend restaurant. Romance blossomed and the two married five years ago at Urban, which they have since transformed into Ralph & Finns.

The transformation of the Urban Brasserie & Grill into Ralph & Finns was the first projects the two of them worked on together and, it opened in November 2020, at the tail end of the pandemic. It was a difficult start. Says Emma, “When we opened you couldn’t sell booze for the first six months. Then we shut for four months. Luckily, we had a great team of core urban staff who stayed with us through Covid and then came back.” Emma started out in hospitality when she was still at school, working for Fifi and Ally in Wellington Street. She says, “The glamourous Sex and the City thing was going on and afternoon teas were very popular. I picked up as many shifts as I could and ended up working there for five years – I also opened a shop in Kilmacolm for them.

“Then, unfortunately Alan Lang, who was the well-loved manager at Vroni’s for 15 years, took ill and I stepped in to help out. Vroni’s remains one of my favourite places. I remember when I worked

there early on - we knew all our regulars, what seats they sat at, their drinks and their history. It was like a family.” Meanwhile, Andy did a hospitality management degree at Strathclyde and that’s where he met his old boss and good friend Jonathan (Jonny). He worked in various restaurants including the Big Slope, Roccoco, Urban and Gamba and then he and Jonny worked together with Scoop Events, Ox & Finch and Ka Pao. Says Andy, “We got married five years ago and at first, I resisted coming into the family business. Then Covid hit, and it made sense to come over. It was also exciting working together and opening Ralph & Finns.

“I never thought I would marry the boss’s daughter. But Alan likes the fact that we are in it together, as a family. We luckily get on very well, he is the founder and always will be, but we are now looking after the operational side of the business. I have 25 years’ experience in hospitality and Emma has 11 years under her belt –so I think it is in good hands.

“I’ve been lucky enough to work in some great restaurants and working with Jonny was fabulous. I am now putting all that experience to very good use.”

Emma smiles, “I’ve learned that there is nothing that Andy likes better than knowing the name of as many customers as possible. We can even be walking along the street, he spots someone, and before you know it – I know where they like to go, their favourite drink and where they like to sit. Says Andy, “When I worked at Urban with Gerry Boyle, he drummed into me that the best thing you can do is remember your regulars. I am good at it. I think it makes your customer’s experience so much better if you remember who they are.” They also keep their booking system updated to note customers’ preferences.

I asked if the two of them ever clashed and the answer was definitely “no”. Says Andy, “We are not together all the time. We leave Evan to get on with Vroni’s, I currently look after Malo and Ralph & Finns, and Emma has taken on all our social media. She is really good and we like doing it ourselves because it gives us a voice – we wanted to sound like us on social media, and we do now. The two also have a different approach to work. Emma explains, “I like it when it is really busy, when it could go really wrong... that Christmas vibe, with people everywhere. That gives me a real buzz. I thrive on the stress – it’s when I am on my A-game. I’ve realised I like a bit of risk, while Andy is more organised and more operational.”

Andy chimes in, “However, if something needs to be done immediately, Emma is great at getting it across the line.”

One of the reasons that Emma is not on the floor as much, is that the two of them are expecting an imminent arrival in the shape of baby number two. Their first, Harris, was born during the pandemic. His arrival also meant that the two workaholics had to re-arrange and re-evaluate their work-life balance. Says Andy, “I take every Thursday off without fail. That is the day that Harris

IT’S GREAT TO SEE THE NEXT GENERATION OF HOSPITALITY ENTREPRENEURS MAKING THEIR MARK. SUSAN YOUNG CAUGHT UP WITH EMMA AND ANDY MACSWEEN - WHO ARE CONTINUING THE FAMILY BUSINESS.

and I spend together. I don’t want to miss him growing up.” Emma has found that she misses not being at the very heart of everything going on. “I do miss the buzz, but luckily I have good help with grandparents and nursery.” However, she really enjoyed sinking her teeth into getting Malo off the ground. Having been involved in the opening of Ollie’s in 2014, and the creation of Ralph & Finns in 2020, and now Malo, Emma has taken more of a lead on the design. She has worked with, and learned from, designers including Michael Dunn and Mark Brunjes. She says, “Both are great, and Michael is also very good at bringing the right people together to do the job.”

Andy continues, “Emma is better at visualising things. For instance, she described to me how she wanted the bar to look, and now I see it, I totally get it -but I was keen to have a space where we could have a tasting room.”

Certainly, Malo is a lovely looking bar. It was formerly a gym, so the two were able to start from scratch. It has a fabulous 10-metre bar, 120 seats and a private tasting room for up to 20 people.

The décor has a nod to the Art Deco era, with a stunning stone-topped bar, walls of wine racks and cosy corners to relax in. Says Andy, “We like the bar side of things, and we enjoyed the whole process here from the design, right through to the execution.” Emma adds, “I lean towards Art Deco, that’s what inspired the bar, but we had industrial features that we couldn’t get away from. In other projects we have done, you have an outline of where things are, as previously they were restaurants or bars – here we had to decide where everything went. It did all come together, although we nearly missed Christmas – we didn’t open until the 17th of December, and we were literally pushing the builders out of the door.”

It’s not just the design that has been a success, the team thtwo have put together also gels. “We like to have staff who want to have a career in hospitality, and we try to keep them in the industry by incentivising them. For instance, we are helping put them through their WSET levels. We also try to keep their jobs interesting. In Ralph & Finns, all the managers have progressed through the business as all our management positions have come from inside the company.

“Hospitality has been negatively impacted by many factors over the past few years but we have been extremely fortunate to have worked with such loyal and hard working staff. Our staff are our business, they are the front line that interact with our customers and without them we could not operate successfully. We also feel that having no experience should not be a barrier to progressing in the industry.”

“For instance, a friend suggested his son, who was starting university, might be interested in a job, but had no experience. Sometimes people get rejected because they have no experience. When he turned up, he was polite and had learned our whole wine list. Every task we give him he does well. He is a very intelligent boy and now hospitality has taught him social skills. He is no longer afraid to talk to customers, he can hold his own, and it has been great seeing him come on. Of course, sometimes it doesn’t work out, but sometimes you have to take a leap of faith.”

Malo is now open, and it is doing well, although Emma admits, “We have had a good start, although we do miss out a bit when the weather is sunny, because we are not on the sunny side of the street. Now we have a threepiece jazz band on a Sunday from 4pm till 7pm and we are doing wine-tasting nights on the first Thursday of every month. They have been very popularour GM Nada is great at taking people through the wine tasting and we can accommodate 25 people.” Andy adds, “Everyone leaves in good spirits with many enjoying a drink at the bar after the tasting.”

Business does have its challenges, which they both recognise, but Emma adds, “My dad always says when there are challenges you just have to remain positive. You can blame prices, the weather, the football, etc but you do just have to get on with it. We are certainly seeing more people come out for drinks and our office customers are coming back after work too. One of the reasons we did Malo was because we were always knocking people back at Ralph & Finns at the weekend – we had lots of people who just wanted to come in for a drink.”

Meanwhile, the two have also helped rebrand Ollie’s as a fish restaurant. Says Emma, “My dad saw an opportunity to rebrand Ollie’s – he felt that the Southside did not have a reasonably priced fish restaurant. Ollie’s had already been refreshed and the colours were blue and white, which fit in with the idea of doing fish – so we changed the name to Cafe Fish. It’s a mid-market offering – you can come in for Fish and Chips or something more special.” So, what next for the duo – baby aside? Says Andy, “We are going to have a lot on our plates over the next few months. We are launching our in-house wine shop at Malo – people will be able to order a bottle online and come in 10 minutes later and pick it up. We will also be selling Negroni’s in bottles.”

There is certainly plenty to talk about, Emma says “My mum is known to hold her hands up at the dinner table and say ‘Enough is enough, no more work talk!’”

There is no mistaking the passion that both Emma and Andy have for hospitality – they are a chip off the old block and making their own mark on the family business.

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.

CHAAKOO

Chaakoo Bombay Café is the newest addition to Lothian Road’s thriving food and drink scene, which has become a popular foodie hotspot in recent years. It offers an authentic fusion of flavours inspired by Mumbai and Iranian cuisine serving street food and small plates.

The popular restaurant first opened in Glasgow in 2016 and after a successful three years, its second premises in 2019 in Glasgow’s west end. The Edinburgh restaurant is similar to its Glasgow counterpart in that it is located only a stone’s throw away from sister restaurant Topolabamba.

The interior pays homage to the original bustling Irani cafes, set up by Iranian and Persian immigrants who came to India in the 19th century. These cafes were popular for Irani chai tea and a melting pot menu of classic Iranian grill dishes and classic Bombay (now Mumbai) dishes alike.

The Edinburgh restaurant’s exterior has large open windows, simple net curtains and is painted in Chaakoo’s exterior trademark - green and gold.

It is when you enter that you are taken back in time to the atmosphere of a classic Iranian Café. Delightful dark wooden booths with smart brown leather seating are coupled with marble

DESIGN FOCUS BY NICOLA WALKER

117 Lothian Road, Edinburgh

DESIGN FOCUS

topped, brass trimmed tables creating a relaxed, but luxury feel. These tables hark back to the classic format of the Irani Cafes with a subtle colonial touch. Even the brown leather drinks menus that are trimmed in gold, match the interior, and bring everything together.

There are also window tables with a mix of Rattan and Bentwood bistro chairs which are a lovely location to sit at and watch the world go by.

The restaurant is vast with 2 long corridors of tables. There is also a raised level towards the back, which would provide a great location for more private dining. Perhaps this is a nod to the sections in the old Irani Mumbai cafes reserved for ‘upper-class’ patrons.

There is certainly plenty to look at, from the beautiful framed photographs of classic Bombay cafes and the people who frequented them, to the etched glass signage that separates the booths. The restaurant is also decorated with an abundance of framed blackboards that are a tongue-in-cheek take on some of the original features of the Mumbai cafes. These list the numerous rules that would have been laid out in the old cafes such as ‘No Gamblings’, ‘No Smoking or Spittings’ and ‘No Overnight Sleeping’. You can’t help but chuckle at some of the additions of ‘No Asking Recipe’ and ‘No Flirting with Customs’ where clearly Bombay

tradition meets Scottish humour. Some of these signs are also written in Hindi giving it a real link to the culture from where it draws its inspiration.

A key feature of the Irani cafes was to have mirrors on the walls to make the space seem bigger and to create light. Chaakoo’s design is no exception and has mirrors lining the walls that are broken up by bright mosaic tiling and pale bare brick work. The ceiling has a more modern feel of east meets west, with metal beams that hold long gold pendant lights and overhead wicker fans that blend well with the 1950’s style.

The bar also has a luxurious white marble top and is surrounded by dark wood with a metal gantry. A beautiful brass tap provides a selection of beers including Raj Mahal, Chaakoo’s own brand lager, brewed by Belhaven. Other drinks highlights include a Bombay Café inspired Cocktail Menu, Ice Tea, Lassi and of course their famous Chai Tea.

Even a visit to the toilets is a treat, as the corridor is lined with large, colourful Indian movie posters which have been pasted directly to the brickwork - something which was again a feature of the original Cafes.

The décor pays homage to the Irani Café’s roots but is as bold and creative as the food. A visit to Chaakoo is indeed both a feast for the eyes as well as the stomach.

THE MARIGOLD CAFE

144 PARK ROAD, GLASGOW

DESIGN FOCUS BY: SUSAN YOUNG

There is no doubt about it, when Bubbles and Rahul Randev of the R Group decide to renovate one of their premises, they really go for it. That is certainly the case with The Marigold Cafe on Glasgow’s Park Road. The two have completely re-imagined the venue with the help of CM Design and the result is a classy, neighbourhood bar and restaurant. However, don’t let the name fool you - it is in fact a wine and cocktail bar.

Floor to ceiling windows now allow diners to spill out onto the pavement, weather permitting, and the café-style furniture in the windows gives a very continental feel to this west end venue.

The bar is definitely the focal point, and the two have returned it to the position it was when it was Bar Bola - which was the first name the two gave to the venue after buying the Blythswood Cottage and transforming it into a modern bar and bistro in 2008.

Over the years the venue has had various incarnations and was leased out. The last time the two renovated before leasing it out they called it The Richmond, and the bar was facing the street - but

the new design sees it stretching from front to back. The two have significantly invested in the venue, and although some elements have been kept - for instance the stone walls, it has been completely refurbished.

Says Rahul, “It’s been a total refurbishment. We have taken the premises back to its roots and put the bar back where it was when it was Bar Bola. We have also changed all the frontage and put in bi-folding doors.

He continues, “Now the menu focuses on quirky food. It’s not Indian, but pan-Asian, and of course we are offering some really great cocktails too.”

The aforementioned bar is classic, with a marble top, dark Mahogany panelling, and brass features. The back bar cabinets are also floor to ceiling and are beautifully finished.

There is a slight hint of Art Deco with the glass wall lights behind the bar, and the same glass is used on the dividing partition between the bar area and the dining area.

The colours used throughout are traditional but have a modern slant too. The walls have a Farrow and Ball feel and have been painted mid blue and cream. The ceiling too is cream which really lightens up the bar.

As for the furniture, the tables and chairs are dark, almost black mahogany, and were supplied by Select, whilst the fixed and booth seating comes in dark red, mustard, blue and black.

The colours are well represented in the tiled flooring around the bar, and which leads into the dining area. The tiling, supplied by Pronto Ceramics, compliments parquet flooring, and differentiates the spaces.

Facing the bar there are elegant two-seater booths separated from the dining area with the half glass, half panelling partitions.

The dining area is also predominantly blue and cream with the seating in a variety of colours - from the deep red booths, to fixed mustard and black faux-leather upholstery. There is also plenty of exposed brick, set off by greenery.

The venue has been finished off with stylish black and white prints of a by-gone age in India. It’s a contemporary venue for today’s customer.

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Select were delighted to be voted Best Bespoke UK Hotel & Restaurant Supplier 2022

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SUE SAYS

/dram.scotland @dramscotland

All the judging for the 2023 Scotitsh Bar and Pub Awards is about to start but first I’d like to welcome onboard Campari - who are sponsoring our Mixologist of the Year Award. If you would like to be considered for this category send us a recipe for a cocktail you have devised using Campari by 14th July... and of course Sunday Mail Pub of the Year is still live... so get voting now. All the finalists will be revealed next month. Our mystery shoppers have already been out and about...

I have been meaning to mention the news that the Scottish Hospitality Group is now an officially registered trade organisation. It has been a lengthy process but Stephen Montgomery and the team have now got all the legals done and its official. If you would like to know more why not email Stephen at Stephen@scottishhospitalitygroup.com

Ian Brown Food + Drink Gi nock, Glasgow

Next month we feature the new Scotts Greenock - the latest venue from Buzzworks - and what an impressive venue it is. It also boasts the biggest door leading out to a roof terrace that I have ever seen. It is mammoth! Gavin (pictured) is 6ft 2...

The weather for the launch night was also quite spectacular - guests were treated to thunder and lightening - who needs fireworks. Congrats to all - the full feature is in the next issue.

Please take a peek at the ad on the facing page - these are networking events to let people know what the BEN is all about and it’s an opportunity to meet new people. So if you have the time...

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Teams of hospitality pros from some of Scotland’s most-loved restaurants, including El Cartel and Dishoom, swapped aprons for speedos as they took part in a beachside tournament at Portobello on one of the hottest days of the year last month. The tournament, now an annual event, is the brainchild of the team Civerinos, who are fund-raising and supporting mental health. They raised money for the Joseph Nolan Foundation –the charity offers access to trained mental health professionals skilled in talk therapy which aims to reduce suicide rates in Edinburgh and the Lothians.

On the importance of making time for team building in the hospitality industry, Michele Civiera of Civerinos, said, “It’s just good for your head to get out, enjoy the sunshine and be around other people.Working in hospitality does mean working long hours, and after that you’ll often find us hanging out in bars and places where the focus can be around alcohol.

“We figured this was a good chance to create a day for Scotland’s hospitality grafters that was just good vibes – who doesn’t like hitting a ball around on the beach and eating some pizza, while making money for charity?”

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