DRAM Scotland September 2023 Issue 394

simplypos

SimplyPOS for Hospitality – Simple, Modern EPOS

Modern Electronic Point of Sale (EPOS) is not just about executing payment, managing inventory and keeping records. It’s about business management and providing a point of customer service. SimplyPOS by Simplypay is an innovative, cost-effective and modern EPOS solution combined with enterprise class support. Designed for simplicity, the Plus edition of SimplyPOS provides enhanced functionality to the hospitality market. SimplyPOS provides operational efficiency to maximise “covers”, make reservations and reduce no shows. It allows small to medium-sized hospitality businesses to harness enterprise efficiencies at an affordable price point.

Move from a Point of Sale to a Point of Service

The awards were great - and that’s not just my opinion, the feedback we have has been fantastic. It was a team effort - to all those that got involved, those that voted and those that came, and also my wee team. Particularly since in the run up to the awards my stepdad was seriously ill and in fact died on the morning of the event. But as they say the show must go, and it did. A huge thanks to everyone involved.

This magazine really pays homage to all our winner and finalists. Next month there will be plenty more pictures too. We have absolutely tonnes.

This issue Nicola Walker spoke to Colin Hinds and found out why the Tipsy Midgie has been such a success. We also popped into the new Jojo Mac’s and Stephen Montgomery updates us on what’s been happening with the Scotitsh Hospitality Group.

There is no Sue Says this month but it will be back in October . Instead we have used the space for pics.

See you next month.

Susan Young Editor

susan@mediaworldltd.com dramscotland.co.uk

13 THE 2023 AWARD WINNERS 30 categories - 30 winners

43

DESIGN: JOJO MACS

Lawrence McManus opens in Glasgow City Centre.

Dornoch Station Hotel unveils new restaurant and bar

Sutherland’s Dornoch Station hotel, purchased in 2022 by Marine & Lawn Hotels & Resorts, has reopened with a competely refreshed look and offering.

The significant renovation has included updates to guest rooms, communal areas, and the introduction of new dining options to emphasise the charm, historical significance, and golf traditions of the Scottish Highlands.

This includes a new restaurant and bar - The Golden Gorse Restaurant and Bar Ross with Executive chef Callum Phillip, previously head chef at Cameron House Hotel, The Räv and The Adamson in St Andrews, catering for the hotel’s customers.

The more casual Bar Ross is named after David Ross, the Dornoch native who made his name as a golf course architect including the Royal Dornoch Links and who was instrumental in developing golf in the US. The Bar provides an all-day menu featuring traditional North-East Scottish delicacies and it sources much of its produce from local suppliers including the likes of Glenmorangie, Balblair, and the Thompson Brothers from Dornoch.

The Adamson Hotel in Crossford, near Dunfermline, has reopened its doors after a year-long refurbishment.

The renovation of the hotel, particularly its oldest sections that date back several centuries, has been a significant undertaking and meant the hotel had been temporarily closed for events during the period.

The refreshed bar and restaurant highlights Scotland’s rich culinary heritage and promises to serve from Scotland’s Larder with Head chef David Allan focussing on locally sourced ingredients, including in-house venison haggis and award-winning honey procured from nearby hives. Even the menu printing is done locally, underscoring the hotel’s dedication to supporting the community.

New pub for Shawlands after £250K investment by Admiral Taverns

Finlay’s in Shawlands has been reborn as The Millwood after owners Admiral Taverns invested £250K on a revamp. Jacqueline Kyle is the new licensee.

Jacqueline says, “It really is such an honour to take over The Millwood and to be a part of this refurbishment.”

This is the biggest investment that Admiral have done in Scotland todate. It has upgraded the furniture, fixtures while retaining the original features of the building.

SLOUCH GETS FRESH SLOUCH GETS A REFRESH

From Vegan to Vegetarian

After eight years of serving up Asian-inspired vegan food, the Independent restaurant, music venue and bar, the Hug and Pint, on Glasgow’s Great Western Road has switched to a vegetarian-based menu featuring dairy and eggs, after announcing a collaboration with the Finnieston-based Rafa’s.

The popular live music venue announced the permanent change at the end of last month saying on social media, “After eight incredible years of serving up our award-winning asian-inspired vegan menu, we have decided it’s time for a change. It goes on to explain the new vegetarian menu can be made vegan on request and “will feature Vegan and Vegetarian takes on Rafa’s classics from breakfast tacos to quesadillas, burritos, sharing plates and more.”

Maggie May’s £500K honky tonk makeover

Late-night venue, Maggie May’s, in Glasgow’s Trongate, is set to undergo a £500K transformation and re-emerge as Maggie’s Rock ‘n’ Rodeo as it introduces country-themed Honky Tonks every week in its revamped basement space, to be called The Hoedown Saloon.

The rebranding has been influenced by Nashville’s dive bars with owner Oli Norman saying that while Maggie’s has always been a hub for live music and sports, the rebranding will add a unique country flair to its identity.

Along with country-themed events it will also be providing a ‘Bullpit and Buckin’ Bronco’ – where customers can hire the Bullpit and take part in Bukcin’ Bronco competitions.

While the menu will now feature American favourites such as buffalo wings, burgers, brisket, and pizza slices.

While the renovation is in progress, the bar will continue operating but customers are being encouraged to reserve tables in advance.

Slouch in Glasgow has been open since 2010 but recently closed its doors for a month in order to undergo a dramatic refurbishment. The popular latenight venue threw open it’s doors again at the end of August with a busy launch party, a striking new look and a tasty looking new menu.

Owned and operated by Mark Lappin’s One Leisure Group, Slouch is the sister bar of other Glasgow favourites including The Howlin’ Wolf, Bag O’ Nails and Strip Joint.

Highlights of the refurbishment include the bar area, which has been completely relocated, new tables and seating options and even a private room that can be booked for functions.

COCKTAIL BAR OPENS IN QUARTERMILE DEVELOPMENT

A new upscale cocktail bar and restaurant, Puffin Rooms, has just opened in Edinburgh’s Quartermile development.

Hailing from Liverpool, where the brand has already gained popularity , Puffin Rooms will be providing a selection of small plates and cocktails, and the venue promises live music for its guests. It will also be continuing its collaboration with C.Gars Ltd and La Casa Del Habano, to provide a selection of cigars for aficionados.

150 year old Logan’s Rest makes a comeback

Logan’s Rest in Restalrig, previously the Bunch of Roses, opened at the end of August. The 150 year-old pub closed in September 2022 before being saved by local bartender Jane Scally who had worked in bars in the area for over 15 years.

Sitting between Loganlea Road and Restalrig Road, hence the name, it’s the first time Jane has run a pub, after taking over the lease in the summer.

Along with new signage and a new name, the interior and exterior has had a makeover. The pub will also offer comes entertainment in the form DJ Disco’s and Karaoke. It now has a pub team that plays in the Persevere Domino League along with 7 other pubs, and the community-focused pub is also running race days with the first trip planned for the end of October.

A vacant property on Aberdeen’s Union Street, previously home to Budz Bar, may soon be transformed into a state-of-the-art entertain ment complex, pending approval from the Aberdeen City Council. The planning application, submitted by Alpha Bravo Investments, a joint venture between Luxous and Brufab, outlines an ambitious £2 million vision for the 17,000 square foot building at 419-421 Union Street.

The Glitch entertainment complex aims to rejuvenate the property that has been vacant for 16 years. Spanning 3.5 floors, the plans detail a variety of attractions including a cocktail bar in the basement. To be called “Four One Nine,” it will be high-end cocktail bar which also offers live music. Additionally, discussions are underway to incorporate the Tarragon restaurant within the premises. While the main entrance will be on Union Street, a secondary entrance for Four One Nine is planned at the back, on Justice Mill Lane.

Taking inspiration from Puttshack, a high-tech golfing entertainment experience with locations including London, and the USA, the upper floors of the building will introduce “Glitch Golf.” Glitch Golf will boast four distinct nine-hole courses. There will also be interactive games like roulette and “Check 4” integrated into the golfing rounds. To top it all off, “Project Pizza” is set to occupy a section of the building, offering patrons a dedicated restaurant space equipped with authentic wood-burning pizza ovens.

Allan Smith, managing director of Luxous, said, “This offers a completely new entertainment experience for the city which will cater for all ages from families with children to people looking for something different to do on a day or night out. There is still capacity in terms of space so we are considering the addition of a huge, family-themed “the floor is lava” game or some high-end golf simulators.

“We are specialists in design and manufacturing, mostly building hospitality businesses in the city, providing everything from upholstery to bars and lighting for some of Aberdeen’s best-known restaurants and bars, so we have worked closely with the hospitality industry for many years,” said Mr Smith. “We are looking forward to stepping over into the operational side of the sector and are intent on building a great team with plenty of experience.”

Bruce Porter, managing director of Brufab Fabrication and Waterjetting said, “We are very excited about the plans we have put in place for Glitch and Four One Nine. This is such a landmark venue, sitting right in the heart of the city. It has been empty for far too long and we see this as a great opportunity for helping bring Union Street back to life.

The planning application which has been lodged with the city’s planning department will be considered in due course. If approved, work would begin almost immediately.

Plans submitted to revitalise Budz Bar on Aberdeen’s Union Street

FIRST MALT FOR ISLE OF

DISTILLERY

Isle of Harris Distillers is to lauch its first single malt Scotch whisky this month. The Hearach, the Scottish Gaelic name for a native of Harris, is the first single malt Scotch whisky ever released from the Hebridean isle and to celebrate the launch the distillery is livestreaming the event so that whisky lovers around the world can be a part of the ceremony.

Commenting on the occasion Simon Erlanger, managing director at Isle of Harris Distillers Ltd, said, “The Hearach has been many years in the making, so we’re delighted to be able to share it with the world later this month. A delicious single malt, it encapsulates the feel and flavour of life on Harris, bringing the island to lovers of fine spirits in much the same way as our ever-popular gin does.”

The first seven batches of The Hearach single malt will be available to purchase on Saturday 23 September and the whisky will then be made available from October in bars, restaurants, and specialist retailers across the UK and in over 20 countries globally.

10 year high for Chivas

Chivas Brothers, the Pernod Ricard business dedicated to Scotch whisky, has announced its FY23 (July 2022 – June 2023) full-year performance. Net sales are up +17%, taking total sales to a ten-year high, once again demonstrating the ongoing strong global demand for Scotch and, say Chivas, reinforcing the company’s long-term premiumisation strategy that has enabled the business to outperform the market. In terms of brands, there were historic highs for the strategic brands Chivas Regal (+25%), Ballantine’s (+13%) and Royal Salute (+32%), who all enjoyed double digit growth. The Glenlivet continues its upward trend with +9% growth and was the bestselling single malt by volume in 2022, according to the IWSR, and Aberlour, part of the broader Chivas Brothers single malt brand portfolio, also grew +11% in the highly competitive malts category. In terms of markets, Asia was the biggest contributor to growth, up +21%, with the North American market up +8%.

CIDER

Redesign for Strongbow and new campaign

Strongbow has launched its biggest-ever redesign on the Strongbow® brand, heralding a new era for the market-leading cider that includes new founts and glassware. The redesign introduces a new strippedback design across its packaging and bar equipment, retaining the iconic archer visual, but revitalising the look with pops of colour.

To celebrate the redesign, Strongbow, has created its first-ever ‘Take a Bow’ campaign. The campaign encourages pub operators to celebrate their staff to ‘Take A Bow’ by nominating one of their employees who embodies everyday greatness.

Rachel Holms, Heineken UK cider brand director, said, “This year we have launched a new campaign for Strongbow which says cheers to everyday greatness; the simple, down-to-earth and joyful greatness that can be seen just about everywhere if you know how to look for it. We know that pubs, at the heart of British culture, are full of everyday flair. We are excited that through this promotion, we will help shine a light on the amazing people found within hospitality and reinforce that the pub trade is a fun and engaging place to work.”

CAPTAIN MORGAN ENTERS ALCOHOL FREE MARKET

Diageo has introduced Captain Morgan Spiced Gold 0.0% to its portfolio, which is a non-alcoholic version of its Original Spiced Gold.

With nearly half of 18 to 24 years olds exploring ways to reduce their alcohol intake, the company is targeting the expanding non-alcoholic beverage sector with the new expression.

Samori Gambrah, Global Brand Director at Captain Morgan said, “With a resurgence of rum as a drink of choice and 47% of UK adults switching between alcohol and low and alcohol-free drinks, Captain Morgan 0.0% is perfectly placed to not only meet growing demand but also give those looking to moderate their consumption a new alternative.”

HARRIS

A TIPSY MIDGIE

BY NICOLA WALKER

It’s hard to believe that Colin Hinds only opened the Tipsy Midgie in Edinburgh 14 months ago as it has already proven a haven for whisky lovers and huge hit with both locals and tourists alike.  Having scooped both whisky awards at this years Scottish Bar and Pub Awards, Benromach Whisky Bar of the Year and Deanston Whisky Guru, I sat down with Colin to hear about his inspiring journey and talk about his love of whisky.

Firstly, I wanted to ask him about where his whisky journey started…. his first taste of Uisge Beatha! He laughs, “My very first time drinking whisky was when I was about 19 in Glasgow and we used to get a double Drambuie on the rocks at the Rotunda after we finished work - we thought we were James Bond! We went on to buying a bottle of single malt between three or four of us at about 20 quid a bottle. We honestly thought we were drinking the best of the best.”

Colins tastes have clearly matured as the Tipsy Midgie boasts an amazing collection of 3500 bottles of whisky, with over 800 open. He has also been a judge for the Scottish Whisky Awards for past 4 years, as well as writing a monthly whisky column for Edinburgh’s Bite Magazine.

It wasn’t always about whisky however, as Colin began his career as a chef in Glasgow, starting out as an eager 14-year-old at a local Italian restaurant. He then spent many years travelling the world and honing his craft in London, France, the Caribbean, and Australia, training under the likes of master chef Cheong Liew. Whisky, however, was in his blood. He tells me, “Obviously, being Scottish, when I was travelling all around the world, people always asked me about whisky – so I became like an ambassador for Scotch whisky and learnt as much about it as I could. My grandmother’s grandmother started Cardhu distillery. So, there was a whisky narrative throughout the whole family.”

It was family in fact that brought him back to Scotland from his travels. Says Colin, “My sister was dying of Huntington’s disease, and I only came back for a year to look after my nephew. She then ended up exceeding the doctor’s expectations - she lived for about four years. So, I ended up staying for four years and then I just decided to stay in Edinburgh.”

It was in 2015 that Colin first decided to take the plunge into owning his first restaurant. He opened the successful Kilted Lobster in Stockbridge and later Rib-Aye Steakhouse and Whisky Bar in Leith. He wanted to use these projects to give back to society, and that’s exactly what he did, launching a charitable venture named ‘Cooking Up A Storm’.

Colin says, “Kilted Lobster was a seafood restaurant that also had a social conscience. We had a social aspect to it where we helped a lot of people who were suffering from different issues such as poverty or isolation. We would close the restaurant completely on a Tuesday and have whole families come in to have a proper dining

experience, rather than going to a soup kitchen or something.

“Christmas Day was one of the biggest ones where we fed 120 people - 4 courses! Plus, we used to get them presents and stuff. So that was a really nice thing to do. I’ve always been a big fan of just helping people. When you’ve seen poverty and you’ve become lucky enough to be in a position to help people, you help them.

“We got recognition in the parliament as well as receiving the ‘Small Business Big Heart Award’ – it was great to get that because it was a UK wide award and we hoped to inspire other people to do a similar thing.”

In July 2020 when things began to re-open after Covid, Colin decided to combine his love of both food and whisky and launched ‘Whisky Forager’ to rave reviews. He says, “I had been to a few whisky tasting events and met a couple of kind of famous whisky people who also did food pairings. I just thought, I could do that in my own style….and so Whisky Forager was born. I decided to turn the Kilted Lobster into Whisky Forager as a type of pop up within the restaurant and see what the response would be. We had the greats of the whisky world come along and everybody was absolutely overwhelmed with what we did.”

It was then his health took a turn for the worse. He tells me, “I got diagnosed with stage 4 throat and neck cancer and I had to go through chemotherapy and radiotherapy at the same time, in the middle of Covid. I couldn’t even have anyone with me. It was tough. It’s quite difficult for me to talk about that in a sense. I was 30 years as a chef and then suddenly I didn’t have the energy to run a restaurant, so I had to give up the lease.

“I was lying having chemotherapy when the idea just came to me, if can’t be a chef for a while, I’ll just open a whisky bar. So, I set out to try and find premises.

“I found this unit next to Holyrood Distillery, who will be releasing their first whisky in about a month, and Tipsy Midgie was born. We already do quite a lot of whisky traffic from them. I couldn’t believe there was a bar lying empty for about the best part of 18 months right next to a whisky distillery. It seemed crazy not to open up a bar here. But then, I suppose not everybody has the same collection and stock of whisky that I’ve amassed over the years.”

Colin certainly has plenty to keep him busy and has some amazing ideas for Tipsy Midgie. He says, “On Thursdays we do a Distillery Discovery night where we invite different distilleries to come down, and they chat about what makes their whisky unique, the history of it or what they’ve got planned for the future. You get anything from five to even nine drams for 20 quid. Obviously, we could charge a lot more than that, but I want to make whisky as inclusive as possible. So, I try my absolute best to make sure that the overheads get taken care of and we look after people.

“On Sundays we do a thing where I pick three different drams

from one distillery and you get all three drams for £10, which is just incredible value. It’s so popular, we have people that queue up from around half past four just to get in. We only ever use the senior members of staff from distilleries to do the tastings because our crowd are very whisky orientated, so anyone we get in to do stuff needs to be at a certain level. I think that’s really helped our reputation as well.

“Whisky wise we use a combination of what I like, what the guests like and what’s new and exciting. We also work really closely with lots of distilleries - in fact I’ve visited over 90 distilleries so far. It’s a 100% personal experience that we offer, and I think our reviews reflect that. I love to spend time with the customers and look after them.”

I was also keen to find out from Colin what transferable skills there are in moving from chef to whisky bar owner. He told me, “Having a great nose and a great sense of taste, plus having a great repertoire of flavour to fall back on. I can really relate to people because there are so many people from different parts of the world that don’t have the same flavour profile. So I think having that knowledge of worldwide cuisine really helps me help them relate to the whisky.

“It was tough the past couple of years because my cancer treatment affected my taste buds and it was brutal. Luckily it didn’t affect my nose, but I’ve had to recalibrate my taste buds using different techniques that I found online. But I’ve managed it.”

anticipated, but hopefully within the next year or two each table will have its own personality. It’s a wee bit of DIY project and it takes about £500 worth of resin to actually make it happen.”

As well as these amazing tables, Colins partner, Adele Conn, has added her own whisky based paintings to the walls. These are a lovely addition and when distillers visit, they are given the opportunity to sign their own personalised whisky painting, making it quite a collection to behold.

There plenty of things still in the Tipsy Midgie pipeline as well. Colin tells me, “We’re looking to open another Tispy Midgie, mainly due to how successful it’s been here in the first 12 months. It really made me think, we could probably do something similar elsewhere. I’d like to do each whisky region in Scotland, but we would probably look to do Glasgow first.”

Colin hasn’t hung up those chef whites either and tells me, “I still do some private dining stuff. Recently, I did a collaboration with Master of Malt for a Burns supper and another one with Angels’ Share Glass. I catered their anniversary dinner as a private chef, so I’ve been keeping my hand in. I’ll never give it up.

““I am also hoping to open up another restaurant, maybe in six months to a year, when I am physically able to do so. I guess we’ll open Whisky Forager again and I’d definitely have a look at doing the same thing in terms of helping out the community.

The design of Tipsy Midgie is something that’s been incredibly important to Colin, and he has put a very personal stamp on it. He says, “I suppose I’m quite a creative, artistic person. We’ve recently redone the front facade of the bar, the toilets and I have done all the resin work on the bar myself. So, we’re always looking to upgrade each kind of individual aspect of the interior and the exterior. I am also in the middle of making whisky tables. At the moment, I’m working on a Glenmorangie Signet Table, which is taking way longer than

“I am also hoping to open up another restaurant, maybe in six months to a year, when I am physically able to do so. I guess we’ll open Whisky Forager again and I’d definitely have a look at doing the same thing in terms of helping out the community.

“I would be cooking, but not to the same extent as I was previously – I’m getting old now, nearly 50 – and 48 as a chef is about 150 in normal years!”

Colin certainly has big dreams for the future and whether he is behind the bar or creating culinary delights it’s clear that his passion is to be a host first and foremost. He says, “My guests are brilliant, they are absolutely brilliant. I love looking after them. It’s a whisky connection but it’s also an emotional connection. I just love hearing different peoples’ stories.” Well, I’ve certainly enjoyed hearing his.

SCOTTISH HOSPITALITY GROUP IT’S OFFICIAL!

BY STEPHEN MONTGOMERY

It has certainly been a busy 3 years for the Scottish Hospitality Group. From what started off at the start of the pandemic, as a small group of high profile, family owned, entrepreneurial Scottish Businesses, who got together in a WhatsApp group, to now being probably Scotland’s biggest licensed trade body, it is an an amazing journey in such a short time, and one we are all very proud of.

Some have asked why it has taken us so long to become properly established given the amount of work we have done, and the publicity we have had. The main reason is simply because we were far more concerned and focused on the continual issues facing the sector over that time, from the pandemic, covid passports, recruitment, Deposit Return Scheme, to Alcohol Advertising etc, and we knew that these had to be our first priority, not just for us here at SHG, but also for the many small and large businesses who contacted us asking for our support and advice. We never shirked our responsibility to the sector we work in, no matter what the issue, but we always knew that there would be a place for SHG in time going forward, and we are just pleased that now is that time for us to progress.

We have a board of experienced operators, who have been in the business for a long time. That wealth of experience proves beneficial when we meet with Cabinet Ministers, MPs, MSPs, and officials and our ability to produce data quickly is key to all that we do. With our “can do” positive attitude, we know that we are the forward thinking voice of hospitality.

Over the last 3 years we have been a strong voice for the sector, positioning ourselves as a group where governments in both Holyrood and Westminster and Ministers of all parties, come to us not just for our views, but also to give evidence at committees, or to sit on groups, such as DRS, MUP, and the New Deal for Business groups, including Non-Domestic Rates to name but a few.

We know that many of the issues we have

mentioned are still sitting in the background waiting to return under a differing guise, and we will without doubt face many more. We also know that we have a good professional working relationship with government, and all parties, and by having those relationships, we know that by working together, we can and will make change, for the better.

Some of the biggest challenges still lie ahead for the sector, with the continuing high interest rates, high inflation, VAT, Visitors Levy and Non-Domestic Rates. Here in Scotland, the issue around NDR is a devolved power, and its reform is of big importance to our sector. We are now doing deep work around this, and have, and will continue to have engagements with Ministers to put our thoughts and ideas to them, especially ahead of the Scottish budget.

In other news, what a night we all had at this year’s Scottish Bar & Pub Awards. So many well deserved winners, and it was fantastic to see Billy Lowe get the recognition he so deserves by taking home the Lifetime Achievement Award. This year also saw Caroline Loudon take our Scottish Hospitality Group Special Recognition Award for 2023, another well deserved recipient, for all the work she does for everyone in the sector. Brian Flynn taking home Licensee of the year, was also fantastic to see.

We were all saddened to hear of the passing of Susan Youngs Stepdad Walt, and our deepest sympathies and thoughts go out to Susans family circle at this very sad time. Now that the foundations have been led for SHG, we must say a special thank you to Caroline Loudon and her team at TLT LLP who did so much of the work in getting us formalised. We have lots to do, but having a positive outlook must be the way forward. If you would like to know more about our membership, or you or your company would like to get involved with SHG in other ways, please do not hesitate to contact us by email, on stephen@scottishhospitalitygroup.com

“WITH OUR “CAN DO” POSITIVE ATTITUDE, WE KNOW THAT WE ARE THE FORWARD THINKING VOICE OF HOSPITALITY.”

STEPHEN MONTGOMERY

2023 SPBA AWARDS

BILLY LOWE - LIFETIME ACHIEVEMENT AWARD 2023

When we created these awards my idea was to recognise and reward great pubs and great people and that has not changed one bit over the ensuing years. First of all I would like to say a massive thank you to you all for participating, and to all our sponsors. An event like this would not be possible without you. Your support is very much appreciated. Our chosen Charity on the night was HIT Scotland. We raised more than £5K. Many of you will know the value of the inspirational scholarships that they award to all four corners of our industry. This year we have created an annual bespoke scholarship to one lucky recipient in memory of our great friend Lisa Wishart. Lisa, who was the MD of the Lisini Company and was an inspirational leader, passed away at the start of this year and we would like to give a fitting tribute in the form of an annual development opportunity in her memory. The raffle money raised on the night will be ring fenced for the Lisa Wishart scholarship and this will be awarded at the Talent Conference in Glasgow in February next year. Our Lifetime Achievement Award went to Billy Lowe of Caledonia Inns. I paid tribute on the night saying, “He is inspirational, one of the hardest working licensees that I have come across - you will still today find him in his venues, meeting and greeting, and generally making people feel good. From ladies that lunch to folk that take their dogs for a pint, to sports fans and craft beer enthusiasts – his venues are accessible to all. In the 25 years I have known him I have never ceased to be amazed by his passion for the industry which remains undimmed. It was a privilege to hand over the award to Billy.

Susan Young

CUSTOMER SERVICE AWARD

WINNER - PRIME STEAK & SEAFOOD – INVERNESS FINALISTS

WHISKY BAR OF THE YEAR

WINNER - TIPSY MIDGIE – EDINBURGH

FINALISTS

The Judges said: “This bar offers a huge range of whisky from affordable drams to very special expressions. It’s a real whisky haven with personal service and some great whisky initiatives. Its customers showed their appreciation by voting in their droves, and the judges could see why.”

The Boudingait Cupar

Coia’s Cafe Glasgow Mini Grill Glasgow

The Cru Holdings team with Alastair Roy of Aro far right.

The Judges said: “From the meet and greet to the delivery of the food and the courtesy shown to other diners too – this venue excelled.”

Stuart Ellis Head of UK at Gordon & Macphail (L) with Colin Hinds

Ardshiel Hotel Campbeltown

The Pot Still Glasgow

The Piper Whisky Bar Glasgow

CONGRATULATIONS

EMERGING

ENTREPRENEUR OF THE YEAR WINNER - BRANDON VAN RENSBURG – TEMPURA FINALISTS

The Judges said: , “Our recipient has done an amazing job establishing his business over the last three years, we hope to help him escalate his success.”

MIXOLOGIST OF THE YEAR

WINNER - ADRIAN GOMES – THE TIPPLING HOUSE FINALISTS

The Judges said: “Our Mixologist of the Year demonstrated his creative abilities with a cocktail that was well balanced, offered the perfect punch and was delivered with panache.”

Vlad Valentin Banco di Roma

John McIntosh Chop House, Aberdeen

Joe Pemberton Field Sales Manager Campari UK (L) with Adrian Gomes.

David Howie Buzzworks Scott Keith Siberia

Colin Blair of Buzzworks (L) with Brandon Van Rensburg.

Craig Scott Bartenders Lounge Mel Cranston Scotts of Rose Street

Sandy McGregor Forester’’s Arms

John McIntosh Chop House Vlad Valentin Banca di Roma

WHISKY GURU OF THE YEAR

WINNER

- COLIN HINDS – TIPSY MIDGIE FINALISTS

The Judges said: “Our ‘Whisky Guru of the Year’ showed an in depth knowledge of the whisky he was curating and selling. His real passion for the craft of whisky was evident and his love of taking people on the journey with him was inspirational.”

DIGITAL INNOVATOR

WINNER - SCOTT ANDERSON, SIBERIA – ABERDEEN

FINALISTS

The Judges said: “What was impressive was the fun element of its social posts, particularly its videos. It was also impressive that the company didn’t just promote its own business but their fellow local businesses too encouraging people to come to their city.”

Cameron Ewen The Balmoral

Thomas McDonagh

Bon Accord

Adam Norquoy Dundonald Links

Luke Fenton, National Account Manager, RTM, On Trade & Retail, CVH(L) with Colin Hinds

Kimberley Andreucci, Commercial Manager of DRAM(L) with the Siberia team and Scott Anderson (with trophy).

Buck’s Bar Glasgow

Radisson Red Glasgow

Boozy Cow Edinburgh

HEART OF HOSPITALITY AWARD WINNER - MICHAEL BERGSON, BUCKS BAR

Susan said, “People in this industry have a real passion for it, but many don’t want to shout about it, but one man does, and he does it entirely of his own accord – he speaks up and he shouts out for hospitality on a range of subjects, you might not always agree, but you can agree that he is certainly a force of nature. That is why he deserves this award.”

BAR PERSONALITY OF THE YEAR

WINNER - PETE HARVEY, SPORTSTERZ

Susan Young and Michael Bergson

Pete Harvey with Nicola Walker

The Judges said, “Pete Harvey is an incredibly hard-working man who commutes daily from Dundee and is clearly loved by both customers and employees. His infectious enthusiasm and friendly personality shine through when he talks and he is clearly passionate about his work, the venue, his staff and the guests.”

HOSPITALITY EMPLOYER 2023 WINNER - BUZZWORKS – AYRSHIRE FINALISTS

The Judges said:” “In a keenly contested category, the judges felt there was one stand out winner who had achieved the gold standard in people practices. This employer has ensured that all the proper structures are in place to create a positive working environment where their teams feel valued and respected. Training and advancement opportunities are readily available and staff wellbeing - physical, mental and financial - is at the heart of how they operate.”

Auchrannie Hotel Arran

Cru Holdings Inverness

Manorview Howwood

Nicola Watt of Buzzworks (L) with Judge Denise West.

GIVING MORE AWARD

IN ASSOCIATION WITH EDRINGTON UK

Congratulations to Graham Chalmers of Radisson Red for winning the Giving More award, and continuing to give back.

Well done to all other winners and �inalists from the team at Edrington UK.

Huge well done to the team at Hey Palu for winning the Cocktail Bar of the Year award. Thank you for providing Edinburgh with handcrafted and delicious cocktails. Continue to Make Your Mark.

Congratulations to all other winners and finalists from all at Maker’s Mark.

SUSTAINABILITY AWARD WINNER - LISINI PUB COMPANY FINALISTS

The Judges said: “This was a difficult decision because the commitment to sustainability was evident with all the finalists. The winner demonstrated that their journey, although already impressive, was an ongoing challenge which they were meeting head on with new initiatives and input from their green teams throughout the business.”

GOLDEN JUBILEE AWARD FOR HOSPITALITY EXCELLENCE WINNER

- THE ORIGINAL ROSSLYN INN

The Judges said: “It really is inspiring when you meet a hospitality company that has endured the ups and downs of this fantastic industry and still has a real passion for it. This is award goes to a family who have served at the centre of their community for the past 50 years. They have proved to be resilient and fabulous ambassadors for this industry.”

Mateo Ortiz Lima, UK Brand Ambassador - Flor de Caña Rum(centre right) presents the award to the Lisini team.

Buzzworks Ayrshire

SWG3 Glasgow

The Old Workshop Aberdeen

Susan Young left pictured with the Harris family.

CONGRATULATIONS

TO LISINI ON WINNING OUR SUSTAINABILITY AWARD 2023

BEST LIVE MUSIC VENUE 2023

WINNER - ST LUKES & THE WINGED OX FINALISTS

The Judges said: “This establishment is not just a hit with customers it is also a hit with the performers and sound engineers who gig there. This year it proved to be the best experience that our mystery shoppers had and that was the deciding factor.”

MANAGER OF THE YEAR

WINNER - RORY MCGINLEY – TWO FAT LADIES – THE BUTTERY FINALISTS

The Judges said: ““While the competition this year was fiercer than ever, this manager stood out from the others. Their easy going but confident manner, passion for customer service and evident high standards all came through at interview. This person manages people from a large spectrum of age groups and experience. It is evident the team here is a family, and the culture and work ethic is second to none - all in a formal but fun atmosphere.”

Alex Riches and Michael Woods with Sara Corrieri, Brand Development Manager Scotland & North East for Hi-Spirits.

King Cons Stirling King Tut’s Wah Wah Hut, Glasgow

Venue 38, Ayr

The Keg Paisley

Fraser McIlwraith and David Lockett of Hospo Recruitment with Rory McGinley centre.

Stephen Adams Vienna’s

Olivia Wong Stravaigin

Carys McGhee Tree House/T-Bar

FAMILY BUSINESS OF THE YEAR WINNER - THE OAK TREE INN FINALISTS

Nicola Young centre with the Fraser Family.

The Judges said: “The originating generations have handed over much of the business with the next generation leading the way and evolving the business into new areas including the garden and new ideas for the business like vertical gardening to provide produce for the restaurant. But the essence of the business remains as valid today as it ever was, supporting the local area and driving much needed tourism along with improving services within their locale. The family remains committed to driving the business forward for the next generation. They really are a force to be reckoned with.”

DELIVERING BEYOND EXPECTATIONS

Enquiries please email sales@inveraritymorton.com or call 0141 620 6100

FOR SCOTLAND'S BEST DRINKS OFFERING

AWARD

CONGRATULATIONS to the

As a composite wholesaler, we understand the importance of a diverse drinks offering in the Scottish Hospitality Industry — encompassing wine, spirits, beers and soft drinks.

This award was dedicated to a venue that embodies boldness and daring in their approach, mirroring the uniqueness of their drinks offerings. We celebrate your commitment to pushing boundaries and enriching the experiences of Scottish hospitality customers.

CHEERS TO YOUR REMARKABLE ACHIEVEMENT!

Black Ivy Edinburgh

The Woodside Hotel Doune

The Oak Tree Inn Balmaha

INSPIRATIONAL WOMAN AWARD WINNER - GILLIAN KIRKLAND THE PIPER WHISKY BAR

Congratulations to our customer

The Fox & Willow on its Award and to all the other winners and finalists.

“A true inspiration - hardworking, enthusiastic and a master juggler when it comes to home, work and knowledge.”

BEST DRINKS OFFERING WINNER - THE FOX AND WILLOW FINALISTS

The Judges said: “A fabulous selection of all drinks types. We loved the whole experience from start to finish. The staff were great, the atmosphere was convivial and we impressed at the quality of the venue. There were separate drinks menu’s on every table on arrival and around 200 spirits on offer, a good range of beer and some local drinks too like Lochlea whisky which is a new local distillery.”

Susan Young and Gillian Kirkland

Georgie Jolliffe, Marketing Executive, Inverarity Morton (3rdLeft) with the Fox & Willow team.

The Criterion St Andrews

Malo, Glasgow Scotch & Rye, Inverness

NEW BAR OF THE YEAR WINNER - THE EAST END FOX FINALISTS

The Judges said: ““What a surprise this bar was. Fabulous food, great surroundings and superb service. It is a traditional bar with a modern approach to hospitality – and it shows you what can be done to turn a venue around and change its demeanour completely.”

www.millsmilk scotland.co.uk

DELIVERING FRESH DAIRY PRODUCTS THROUGHOUT SCOTLAND DAILY. WE GUARANTEE TO SAVE YOUR BUSINESS MONEY, CONTACT OUR TEAM TODAY.

96-98 Salamander Street, Edinburgh, EH6 7LA

96-98 Salamander Street, Edinburgh, EH6 7LA

T: +44(0)131 477 4477

T: +44(0)131 477 4477 | E: info@nicolson.co.uk | W: www.nicolson.co.uk

E: info@nicolson.co.uk

W: www.nicolson.co.uk

WE ARE PLEASED TO ACT AS PRINCIPAL CONTRACTOR ON BEHALF OF GREENE KING, AS WELL AS PROVIDING OUR PROFESSIONAL PAINTING & DECORATING SERVICES.

WE WERE PLEASED TO ACT AS PRINCIPAL CONTRACTOR ON BEHALF OF GREENE KING, AS WELL AS PROVIDING OUR PROFESSIONAL PAINTING & DECORATING SERVICES.

WISHING FERRIER AND HIS TEAM EVERY SUCCESS IN THE FUTURE.

WISHING FERRIER AND HIS TEAM EVERY SUCCESS IN THE FUTURE.

COMMERCIAL DECORATING RESIDENTIAL DECORATING MAIN CONTRACTING SPECIALIST FINISHES

COMMERCIAL DECORATING RESIDENTIAL DECORATING MAIN CONTRACTING SPECIALIST FINISHES

Bartenders Lounge Aberdeen King Cons Stirling

Ann Smith, Key Account Manager of Kopparberg (3rd from left backrow) with Ferrier Richardson and The East End Fox team with Sandra Donnelly far right.

Thirty Knots Edinburgh

@GNLtd george_nicolson GeorgeNicolsons George-Nicolson

Bartenders Lounge Aberdeen King Cons Stirling

COCKTAIL BAR OF THE YEAR WINNER - HEY PALU FINALISTS

The Judges said: “The standard and level of professionalism was first class. But one bar stood out not just with the mystery shoppers but with the judges too because of the warmth of the welcome, the consummate care taken with the cocktails and the genuine love for the business they were in. The mystery shoppers loved the quirky idea of building a paper aeroplane, and the judges had a go too... it made the whole experience even more memorable.”

CASUAL DINING AWARD 2023 WINNER - OUR PLACE ANNAN FINALISTS

The Judges said: “It was an amazing venue. From the minute we walked through the door to the minute we left it was simply fantastic. Staff were all welcoming, attentive and so pleasant and the food was delicious.”

Rebecca Orr of DRAM (L) pictured with Stephen Mongomery centre and the team at Our Place Annan.

The Balerno Inn Balerno Crown & Anchor Findhorn

The Torfin, Edinburgh

The Greenside Maybole

Charlotte Pederson – UK Makers Mark Brand Ambassador (L) with Alex and Rachel Palumbo owners of Hey Palu.

The Absent Ear, Glasgow

Panda & Sons Edinburgh Tbar, Ayr

HOTEL BAR OF THE YEAR

WINNER - GREAT SCOTS’ BAR – CAMERON HOUSE FINALISTS

The Judges said: “Nothing was too much bother for the staff. They made us feel very welcome. It was comfortable and we felt very relaxed there. ”

Adam Murphy Country Manager for Scotland and Northern Ireland at Mangrove Drinks(3rd from Left) presented the award on behalf of Molinari to the Great Scot’s Bar team.

The Bar Cromlix House

Titan Sky Bar Meldrum House

Smiths at Gretna Green Hotel

SCOTTISH BAR OF THE YEAR WINNER - BREWHEMIA FINALISTS

The Judges said: ““This bar is based in the former print hall of The Scotsman and the precision engineering has rubbed off as the team operated like a well oiled machine. The staff were clearly well trained and briefed. Each one knew their exact role in managing this huge bar. They were confident, pleasant and cheerful as a result - and gave customers outstanding service. As a mystery shopper just watching how they operated was inspirational. ”

SPECIAL RECOGNITION AWARD

WINNER - CAROLINE LOUDON OF TLT SOLICITORS.

David Mee, National Sales Manager, Molson Coors presents the award to the Brewhemia team.

Behind the Wall Falkirk

The Record Factory Glasgow

Indigo Yard Edinburgh

Stephen Montgomery of SHG presents the award to Caroline Loudon of TLT.

INDEPENDENT OPERATOR WINNER - WORQ GROUP FINALISTS

The Judges said: “The calibre of finalists in this category was extremely high making a decision as to the winner extremely hard for the judges. This operator really knew how to identity new opportunities, to innovate and to respond to emerging market trends. It’s a dynamic and forward thinking business that exudes creativity in what it does and how it delivers in the marketplaces it serves.”

BEST LATE NIGHT VENUE 2023 WINNER - STRAMASH FINALISTS

The Judges said: “The mystery shoppers of which there were two separate parties, visited the venues on different nights and praised the winner for the entire experience. They said, “What a great venue, extremely convivial vibe, nice welcome from doorstaff, and bar staff were engaging and helpful. A really nice crowd, friendly, young, older and in between. It felt very inclusive.” It was a unanimous decision.”

Mike Phillips, Regional Business Manager- Scotland and North East for Pernod Richard presents the award to the Stramash team.

Cathouse Rock Club Glasgow

Radisson Red Sky Bar Glasgow

Dropkick Murphy’s Edinburgh

Denise West presents the trophy on behalf of Premier Card Services to the WORQ team.

Behind the Wall Boteco Group

The Rocks Leisure Group R4 Group

LICENSEE OF THE YEAR 2023 WINNER - BRIAN FLYNN, BEHIND THE WALL

DOG FRIENDLY PUB OF THE YEAR WINNER - THE FORTH INN FINALISTS

The Judges said: ““It is all about the welcome and it is obviously from the get go that this pub is not just dog tolerant but welcomes them with open arms. Even the customers appear to be doggy focused with our dog receiving treats from the counter from all and sundry. It’s a popular haunt for dog lovers and the judges could definitely see why.”

The Judges said:

Susan Young tries to present the award to Brian Flynn who left a wee bit early.

Sara Corrieri, Brand Development Manager Scotland & North East for Hi-Spirits presents the award to Phil Crowder (left).

The Hillend Tavern Dunfermline

The Old Smiddy Cathcart

The Mercat Bar & Grill Nr Musselburgh

BAR APPRENTICE OF THE YEAR FINALISTS

The Judges said:

Helina Adams - Bonnie & Wild Paton Allan - Smokin Fox

Alex McQueen - Bartenders Lounge

Christina Davidson - Signature Pubs

Marcus Gordon - Siberia Bar

James Piper - Gleneagles Townhouse

Jamie Hadden - The Fox

Emily Eason - King Cons

Logan Eason - Oscar’s

Rebekah Allan - Bonnie & Wild

The Judges said: ““Every single apprentice on the programme this year was great, and the passion and enthusiasm they showed during the two day event impressed everyone. You can see them on the slides - however one person really came out of their shell over the two days and showed a genuine interest in every session and her positivity for the industry shone through..”

WINNER - MALONES – ABERDEEN PUB OF THE YEAR

WINNER - BRYONY BAXTER FINALISTS

Bryony Baxter and Timothy Walker of William Grant & Sons

The Four Marys Linlithgow

The Camphill Vaults Bothwell

The Old Smiddy Cathcart Sportsterz Glasgow

Lorna Hughes, Editor of the Sunday Mail (right) presents the Malones team with their prize.

Looking for climate conscious, made-to-order furniture which is good for people and planet?

We build bespoke tables, seating and storage solutions and cladding, all from reclaimed timber. We’re very proud to have worked with businesses including JoJo Mac’s, Barclays, Chivas Regal, Fruin Farm and the Courtyard Pantry. We’re looking forward to working with you next.

Explore our work glasgowwood.org.uk

glasgowwood

Contact us 0141 237 8566 info@glasgowwood.org.uk

JOJO MACS

BY NICOLA WALKER

Jojo Macs opened its doors in August and stands proudly on the corner of St Vincent St. The site has been extended and encompasses the old Bread Meats Bread unit as well as the former newsagents next door. The burger and lobster restaurant is bright and airy, mainly due to floor to ceiling windows, and the interior is beautifully designed, right down to the finest details. The first thing that strikes you upon entry is the use of reclaimed wood courtesy of Glasgow Wood and grey/ black metal elements that are blended to create wonderful clean lines. To the left, the wood lined façade of the open kitchen is studded and topped with white marble and a smart steel gantry courtesy of Ferro Fabrication Ltd.It’s the little touches though that are really impressive. The front area ceiling is adorned with a jigsaw of reclaimed wine crates. Hanging from this are long metal pendant lights with love heart light bulbs that match the venues logo! There is a lovely counter edge with high stools which spans the front facing window and allows diners to sit and watch the world go by. The rest of the seating is a comfortable mix of both chairs and

booths. Some of these are wooden with metal elements and others are beautifully upholstered by LECS Upholstery in differing black leather effects to create a solid finish.

The wooden tables with black bases are polished to perfection and in a lovely touch, are branded with the reclaimed wood numbers. There is a partition separating the seating area from the servers area, which is made from black metal squares and filled with a mix of both clear and marbled glass.

In the centre of the room there is also a long partition which is topped with pieces of curved wood to create a barrel effect which blends the front and back of the restaurant together seamlessly.

The clean, grey stone effect walls have been simply but cleverly designed and created by a venetian plasterer, which really allows the smaller details to stand out. Owner Lawrence McManus tells me, “We worked on that finish in a really specific way because I didn’t want to put anything else on the walls. You can talk about something, or you can do some samples, but once you start applying it to the walls – that’s

ST VINCENT STREET, GLASGOW

when it really comes to life. And it’s simple, but very effective. It keeps the clean lines of the place without it being cold.”

However, they have used the grey rear wall of the venue to create a focal point. This is adorned with a striking piece of black, silver and gold modern artwork. Lawrence says, “The pictures are chefs at work and the phrases are things I’ve heard through the years. People commenting when they’re dining, drinking and some other humorous things. It was all just to tie in and create a really nice, fun environment for people to eat.”

The project was clearly a labour of love for Lawrence who designed it himself and made it a point to only use local tradesmen. He says, “It’s very much a bespoke project. I’d planned to use these different elements in a venue for a while, but I was just waiting for the right location. Everyone we worked with on this was a real craftsman. I think that this corner of town deserved that as well, I just wanted to put a good stamp on it.”

“The final look is earthy and proper with some lovely, homely touches. I wanted it to stand the test of time and we tried to do something with the wood that was a wee bit different. GL Polishers in Bothwell did all the wood polishing. So, all the wood that you see, they coated, stained and brought it to life. You get contacts through the years in the industry, and that’s when you pull on the good people to help you out. It’s the little details that I think show through in the final look of the place.

“It’s very difficult to create a unique space these days. Everyone’s seen everything. But I think in here, there is just an edge to it, it’s just a wee bit different. It’s a nice, comfortable place for the customer to sit and have a wee bite to eat or have a bit of fun. That’s always been my guiding principle.”

MANUFACTURERS OF STAINLESS STEEL & CATERING EQUIPMENT

WE ARE A STAINLESS-STEEL FABRICATION COMPANY, SPECIALIZING IN COMMERCIAL KITCHENS FOR THE HOSPITALITY INDUSTRY.

WE ALSO DESIGN AND MEASURE BESPOKE TO OUR CUSTOMERS SPECIFICATIONS.

T H E M AG I C O F CA P R I

TRY IT MIXED !

DI C APR I

TONIC

INGREDIENTS

50 ml Limoncello Di Capri

150 ml Tonic water

Sprig of mint

Lemon zest

PREPAR ATION

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

Available at ocado.com

DI C APR I

SPR IT Z

INGREDIENTS

75 ml Prosecco

50 ml Limoncello Di Capri

25 ml Soda

Sprig of mint

Lemon twist

PREPAR ATION

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

COMMERCIAL REFURBISHMENT SPECIALISTS

EPOS solutions

2023 AWARDS

e: news@mediaworldltd.com w: dramscotland.co.uk

Editor Susan Young • Chairman Noel Young • Editorial Nicola Walker, Nicola Young, Advertising Kimberley Andreucci, Sylvia Forsyth • Admin Rebecca Orr

We are experts at matching candidates and businesses together, ensuring high staff retention & great working relationships . Our three specialist areas include:

Our team are seasoned professionals with extensive backgrounds in the hospitality sector. These expertise enable us to identify the best-suited candidates and tailor our services to meet the diverse needs of hospitality businesses.

We understand the fast paced nature of the hospitality industry and who better to have on your side than people who have been in your position.

For more information regarding our services, a free quote & consultation, or to apply for a new role contact a member of our team today.

Director: david@hospotalent com

Head of Recruitment: calum@hospotalent com

Visit our website Follow us