DRAM Scotland 396 November 2023 by DRAM Scotland

DRAM

396

DRINKS RETAILING AND MARKETING

@dramscotland

DRAM MAGAZINE November 2023 ISSN 1470-241X

/dram.scotland

XXX XXXX DAME KELLY HOLMES, ROSS EDGLEY AND SIR CHRIS HOY TEAM UP FOR AN EPIC TALISKER TRIATHLON

JAMESON IRISH WHISKEY

SCAN TO LEARN MORE

PROUD SPONSORS OF THE EFL 2

DRAM NOVEMBER 2023 ENJOY RESPONSIBLY.

DRINKS RETAILING AND MARKETING

WELCOME

e are galloping towards the end of the year but there is no shortage of news and it is great to hear so many businesses are opening and investing in their businesses. This issue we feature the new Shanghai Oriental in Larkhall and one of Glasgow’s latest openings Flight Club, Edinburgh is due to get one this month. Nicola Walker checked them out. She also took time out to interview Dario Bernardi - the man behind Max’s Bar and a host of other venues. He’s no newcomer to the trade and in fact started out at the tender age of 13. Find out what he has to say on page 16. Our Christmas cocktails feature highlights just what some of Scotland’s best cocktail bars will be serving their customers this festive season. They look amazing - I will have to work my way around to sample them. We also have a obituary of the late Billy Dunn on page 15. He was a trade legend and will be greatly missed. Until next month.

CONTENTS

November 2023

FEATURES

10 15 16 21

What Scotland’s top bars are serving this season.

OBITUARY - BILLY DUNN

LIVING THE DREAM

Nicola Walker talks to Dario Bernardi

DESIGN - Shanghai Oriental and Glasgow’s new Flight Club.

REGULARS

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

4 8

@dramscotland

12 COCKTAILS OF CHRISTMAS

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NEWS

All the news on pubs, bars, restaurants and hotels.

BRAND NEWS

All the latest brand news.

SUE SAYS

Straight talking from our very own Editor. DRAM NOVEMBER 2023 3

W EDINBURGH GETS SET TO OPEN

SUSHISAMBA is just one of the new restaurants opening at the new W Edinburgh, in the St James Quarter. As well as SUSHISAMBA there will also be a Brazilian-inspired speakeasy cocktail bar, called Joao’s Place which has a terrace with outdoor fire features and a view of the city. There is also The W Lounge itself, which has 360-degree views of Edinburgh and an open-air rooftop W deck. Ken Millar, General Manager at W Edinburgh said, “We can’t wait to unveil W Edinburgh’s dining concepts and welcome SUSHISAMBA to the city. The acclaimed restaurant will offer our guests and visitors a Japanese, Brazilian, and Peruvian gastronomic experience unlike anything else in Edinburgh, in parallel with our unique 360-panoramic terrace views.”

Vesta Bar and Kitchen closes as Bon Vivant pick up ‘pay it forward’ Vesta Bar and Kitchen that provided meals to the homeless through its ‘pay it forward’ initiative, closed its doors at the end of October. While the owners have decided to put the building up for sale, the ‘pay it forward’ service will find a new home at the Bon Vivant on Thistle Street starting in January. Taking over the former Social Bite location on Queensferry Street five years ago, Vesta Bar and Kitchen played a significant role in supporting Scotland’s mission to combat homelessness. During its operation, it served over 11,000 two-course meals to individuals experiencing homelessness. Originally established in September 2016 as a collaboration between Social Bite and Dean Gassabi of Maison Bleue, the restaurant Home was relaunched as ‘Vesta’ in 2018 when the homelessness charity partnered with David Hall, formerly of The Innis & Gunn Beer Kitchens and Tigerlily, to create Vesta. David Hall, announcing the closure on the Vesta website, expressed gratitude to customers, suppliers, friends, and family who had supported the business over the years.

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SAY HOLA TO EDINBURGH SPANISH BUTCHER RUSK & RUSK, is taking their successful restaurant brand The Spanish Butcher to Edinburgh. The new restaurant will open on North Castle Street next Spring. The 90-cover restaurant will offer diners a mix of Spanish and Mediterranean-inspired flavours married with the very best homegrown produce from Scotland’s larder. Its signature porterhouse cuts from the Rubia Gallega breed of cattle native to the green pastures of Galicia in north-western Spain will also be on offer alongside the famed whole roasted suckling pig (available to share). James and Louise Rusk, of RUSK & RUSK said, “We are excited to be bringing The Spanish Butcher to Edinburgh and can’t wait to open our doors in spring 2024. We have always been champions of really great ingredients grown here in Scotland, and likewise, food is very much central to Spanish culture. “Restaurants, for us, are about evoking emotion and creating memories. People not only expect great food and service, but a relaxed, atmospheric space, and we hope our customers love the stylish neighbourhood vibe of The Spanish Butcher in Edinburgh. We look forward to sharing more of our plans over the coming months.”

TOP0LABAMBA GOES WEST Mexican restaurant Topolabamba is the latest restaurant to open in Glasgow’s vibrant West End. The new restaurant which is located on the site of the former Bar Soba opened at the start of November and brings the number of Topolabamba’s to three. The original Topolabamba, which was the vision of entrepreneur Paul Sloan who opened it with Mario Gizzi in 2014, is located on St Vincent Street. In 2016 they brought Topolabamba to Edinburgh. The latest opening comes just ahead of DRG’s Cafe Andaluz launch in Stockbridge. This will be the third Cafe Andaluz to open in Edinburgh, bringing the number of Cafe Andaluz in the UK to six.

Have you Heard? Edinburgh is set to welcome a new Lithuanian restaurant, Pinciukas, before the end of the year. Located at the former site of Ishka restaurant on Morrison Street, this new establishment will introduce the flavors of Lithuania to the city.

NEWS It’s late night for Freddy’s

Connolly returns with a Charcuterie Neil Connolly, the man who originally created late-night bar Moskito, is opening a new place called Pania in Glasgow’s Merchant City. Neil who bowed out from Moskito more than 5 years ago has spent the intervening years doing outdoor events, festivals and consultancy work, but is now ready for the fresh challenge. He told DRAM, “This is going to be Charcuterie first and foremost – I’ve always wanted to do one, and I would kick myself if I didn’t. I have taken inspiration from a wee place in Palma and Fernandez & Wells — the Lexington Street wine and tapas bar, sandwich shop, and deli in London which I just loved – every time I went to London I would go there.” Neil continues, “Pania is a word I made up but it is derived from the idea of Pan bread – everything that we serve will have bread with it. Three-quarters of the offering will be influenced by Spain and the Mediterranean and we will be offering the very best of produce, which will all be served from the bar, there is no kitchen. We have some great hams, burrato, anchovies, olives, peppers and there will be a few hot dishes too.” Pania will be open from 9am, although it is licensed from 11am and will stay open until midnight. During the day the offering will be sandwiches and coffees while at night the Charcuterie offering will be in place. The gantry is pared back to one draught beer which will be served in half pints. There will be six red wines, white wines, cocktails sherries and vermouths, - and one gin and one vodka. Says Neil, “It is not a big gantry and the venue itself only seats 36. It is definitely a food-led venue and I am aiming it at the locals who live and work in the Merchant City. The footfall is amazing here. We will also be doing takeaway wine and food.” Neil is aiming for a December opening.

Edinburgh’s new late-night bar, Freddy’s, on the site of the former Bourbon nightclub, opened last month. The new bar provides live music, DJs, an extensive cocktail selection and premium beers. The bar, developed by Encore Bars, which is owned by Eddie Fox, has been designed to meet the growing demand for experienced-based venues in Scotland, and will be open until 3am, seven nights a week. General Manager Gavin Currie says that they wanted to address the changing market so they took “the best elements of a Live Music Venue, Late Night Bar, Cocktail Bar and Bier Halle and combined them together to create our All Out Live Music Party Parlour.” The bar has been designed by ARKA Design Studio and Too Gallus with Freddy’s saying that the bar has been inspired by some of the world’s ‘coolest late night venues’.

ORO GETS GREEN LIGHT Shawlands restaurant, ORO, has received approval for a twostory extension and a community garden. Domenico Crolla, the owner of ORO, had previously obtained council approval for a project that involved transforming the courtyard behind the restaurant on Kilmarnock Road into a space which included a restaurant, cafe, and shops. However a new plan was presented which saw an extension to the existing building, complete with an upper-floor terrace and the creation of a “sustainability garden” intended for the restaurant’s use and a separate ‘community garden’ and this plan has been approved.

Laurieston Bar for sale The Clancy family, who have owned The Laurieston Bar for four decades, have decided to sell the business. The pub’s unique and timeless quality has made it a soughtafter location for filmmakers, featuring in movies such as Ewan McGregor’s 2003 film “Young Adam” and the BAFTA-nominated 2018 film “Wild Rose,” starring Jessie Buckley, also making appearances in music videos for bands like The Fratellis and Franz Ferdinand. Christie & Co, who are handling the sale, describe this opportunity as rare, highlighting that it’s a chance to acquire a well-established bar near the city centre. The family will continue to operate the pub until a buyer is found.

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NEWS GET ON BOARD WITH SIGHT SCOTLAND Sight Scotland is urging more restaurants and venues to ‘open their doors’ to the vision impaired. It has created a free Customer Service guide aimed at the hospitality industry, which gives simple advice and tips on what venues can do to improve the visitor experience for the vision impaired. The new Sight Scotland campaign, takes inspiration from the Swanston Brasserie, just outside of Edinburgh, which has become one of the first restaurants in Scotland to place accessibility for the visually impaired at the top of its priority list. Gillian McDonald, Director of Operations at Sight Scotland and Sight Scotland Veterans, says, “We are really hoping more restaurants and venues open their doors to the vision impaired. Small, easy changes can make such a huge difference to someone with a VI, and this is why we are launching our restaurant accessibility campaign. When visiting a bar or restaurant it is important that everyone is made to feel as welcome and comfortable as possible from the moment they step in the front door to the moment they leave.” Sam Lockhart, who is Marketing Manager at Swanston Brasserie, comments, “As a society we need to work on education, and improve our understanding that everyone is different, but these differences should not prevent anyone from doing things they enjoy. I very much believe that we should try and give 100% to everyone. “Unfortunately, most people with a VI have anxiety; they don’t like new places and they don’t like surprises. This is why it is so important for them to know a venue is accessible and that the staff are friendly and aware of what assistance they may require. People with a VI spend their life planning, so if they find a restaurant or venue which suits their needs, and where they are well looked after, it stands to reason that they will return. Sam adds, “I want to stress that this has not been a financial burden and most of the changes we have made are small and easy to implement.” 6

DRAM NOVEMBER 2023

Edinburgh’s Panda & Sons Hit Top 50 List of World’s Best Bars 2023

dinburgh’s Panda & Sons is the only Scottish bar to make it into ‘The World’s 50 Best Bars’. The Singapore ceremony revealed that Panda and Sons has been ranked the 39th best bar in the world. Panda & Sons owner, Iain McPherson, was joined by his team on stage (Venue Manager, Nicky Craig and Bar Manager, Sean Moggach) to accept the esteemed award. Iain McPherson says, “We’re approaching 10 years of Panda & Sons and what a way to celebrate, being awarded a place in the World’s 50 Best Bars! We’ve worked hard to push the boundaries and expectations of cocktail making by inventing new ways of creating them, and that’s exciting. It’s an honour to be representing Scotland alongside incredible bars from across the globe that inspire us. I’m so proud and thankful to my amazing team for helping Panda & Sons achieve this.” The World’s 50 Best Bars Academy of over 650 drinks experts from across the globe recognised Panda & Sons for their innovative sub-zero freezing techniques which were invented and evolved in-house in a basement laboratory coined ‘The Brain Melting Society’. Panda & Sons launched their latest cocktail menu ‘Transcend’ this year. Transcend features sixteen cocktails arranged in four chapters exploring and highlighting a different ultra-low freezing technique.

The Foundry re-opens after make-over Aberdeen bar, The Foundry has re-opened following a major refurbishment, and Aberdeen FC chairman Dave Cormack came along for the official opening. As well as new flooring, booths, a new dining area, and change of colour from black to red and gold, the bar new boasts 40 television screens for live sports coverage, including a strategically placed ‘doorway’ TV screen that can be watched outside by smokers, a new 86-inch screen as well as an improved sound system. While the bar has been known as a sports bar the intention is to broaden the customer appeal by offering more entertainment, a showcase for local artists, and an improved dining experience, as well as retaining its sports bar appeal. Deputy Manager Kieran Joseph says that the aim is to drive up food sales while supporting the local community and providing top-class entertainment.

COVER STORY

OVER STORY

COVER STORY

DAME KELLY HOLMES, ROSS EDGLEY AND SIR CHRIS HOY TEAM UP FOR AN EPIC TALISKER TRIATHLON

ong-distance swimmer and passionate environmentalist Ross Edgley (above left) teamed up with legendary Olympic cyclist Sir Chris Hoy and unstoppable athletics icon Dame Kelly Holmes to compete in a Relay Triathlon in Edinburgh last month in a bid to raise awareness for the vital importance of our wild seas, and Talisker’s ongoing support of Parley for the Oceans’ marine conservation projects. In a never-attempted challenge, the three wild spirits raced consecutively along Edinburgh’s coastline, towards Cramond Island, which sits 1.5 km off the shores of the Scottish capital. The perfect precincts for a race, the wild challenge started in the Firth of Forth, where swimming stalwart Ross Edgley dived into the crisp 10 degree waters of the famous Scottish Estuary. Propelling himself across the 1.5km to the shore, it took Ross just 18 minutes to reach Silversands Beach, where Sir Chris Hoy was waiting. Once Ross had run up the beach and tagged him, Chris embarked on a stunning 15.8km cycle which took him across the iconic Forth Road Bridge and along the Scottish coastline in a rapid 34 minutes to meet Dame Kelly Holmes. A sprint until the very end, Kelly raced through the triathlon’s final 11km in an incredible 48 minutes, completing the final leg along the causeway before it was taken by the tide and leaving the three wild spirits victorious. Coming together with the shared goal of raising awareness for the need to preserve and protect sea kelp forests in Scotland, the athletes competed with marine ecosystems in mind. The research, that Talisker has helped fund through their long-term partnership

with Parley, is being carried out at Edinburgh-based Heriot-Watt University, who along with Plymouth Marine Laboratory (PML) and the Blue Marine Foundation are undertaking independent scientific research in the Orkney Islands.These islands offer a remote, biodiversity-rich and abundant area of underwater kelp forests. Native to Talisker’s home, the Isle of Skye, sea forests are prime underwater habitats which cover 25% of the world’s coastline and play a critical role in planetary health, but are vanishing four times faster than rainforests. Parley for the Oceans and their partners will help to showcase how essential these underwater forests are and encourage greater levels of protection. Dame Kelly Holmes said, “It was close but we did it! I was incredibly excited to be partnering with Talisker to undertake this epic race in the name of ocean conservation. The triathlon was a great challenge and I was delighted to have two legendary sportspeople on my team to race in and alongside Scotland’s beautiful waters to Cramond Island, uniting our sporting strengths to beat the tide.” Talisker’s connection with the ocean goes back hundreds of years starting when founders, the MacAskill brothers, stepped onto the shores to set up the first distillery on the Isle of Skye. Talisker Whisky is very much a product of its coastal home, the ocean that surrounds it has created and shaped the signature maritime and briny notes that can be tasted in its whisky today. Follow Ross, Chris and Kelly’s Race for the Sea on @Talisker, @ Parley.Tv, @RossEdgley, @ChrisHoy1 and @DameKellyHolmes Please drink responsibly. For the facts drinkaware.co.uk

Hope & Vincent offers plenty of sport

ope & Vincent, has replaced Roberta’s at 140 St Vincent Street Glasgow. With space for up to 100 guests, and its own private theatre room complete with a large personal 65 inch screen, the venue plenty to keep customers entertained.Sports fans, are well catered for with 10 huge screens strategically placed throughout the room, including an 8 ft projector, guaranteeing that you don’t miss a bit of the action. You can can also watch from multiple sporting booths, each with its own unique channel, where you may book and watch your favourite sporting events with friends and small groups. Hope & Vincent also has pool tables for those searching for a competitive edge or just some fun on a night out. Hope & Vincent General Manager, Stuart Kilpatrick said, “Hope & Vincent is bringing a whole new level of seriously stylish socialising, mid-week laid-back vibes and let loose weekend action. Hope & Vincent will offer punters a unique experience combining the thrill of watching live sports with proper food, real ales, our signature cocktails and a wide selection of spirits and wines”. Roberta’s was formerly owned by Toni Carbajosa and business partner Kevin Campbell.

BRAND NEWS

TRY IT MIXED!

DI CAPRI

INGREDIENTS

50 ml Limoncello Di Capri 150 ml Tonic water Sprig of mint Lemon zest

75 ml Prosecco 50 ml Limoncello Di Capri 25 ml Soda Sprig of mint

PREPARATION

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

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

TONIC

CIDER

LIQUEURS

KOPPARBERG REVEALS NEW WINTER PUNCH Kopparberg has launched its new seasonal Winter Punch cider. The variant was inspired by nostalgic 90’s après-ski festivals, aiming to immerse consumers in the vibrant spirit of snowy mountain gatherings with every sip. The new variant has been blended using Kopparberg’s signature crisp apple cider with blackberries and blackcurrants. Rob Salvesen, Head of Marketing at Kopparberg comments. “Kopparberg’s newest flavour, Winter Punch, aims to build on our seasonal offering and adds excitement to the fruit cider category at a time when innovation is seldomly seen within the category.” It’s Spiced range is also returning.

Thatchers Cider extends its range of fruit ciders

Thatchers has introduced Apple & Blackcurrant – the new cider will be available for the On-Trade in a 500ml glass bottle and as an infused fruit flavour for the Thatchers Fusion Font. Thatchers has been serving up Dark Berry cider in the On-Trade as part of its trio of draught Fusion Flavours for the past two years, and now Apple and Blackcurrant (4%abv ) will replace Dark Berry within the Fusion Font. Jonathan Nixon, Thatchers Commercial Director says, “We know the category needs reviving and that there is huge potential ahead for a fresh approach in the category due to the continuing popularity of the flavour, particularly in Scotland and the North of England where fruit cider is so popular. “Our new Apple and Blackcurrant flavour is different to any other dark fruit or berry ciders and provides a clear opportunity for operators to benefit from the strong rate of sale that ciders from Thatchers generate, thanks to our total dedication to quality.”

THE MAGIC OF CAPRI

DRAM NOVEMBER 2023

SPRITZ

Lemon twist

Wetherspoon listing for Limoncello Di Capri Available at ocado.com

Molinari’s Limoncello Di Capri – the spirit that carries the flavour of Italy’s Amalfi Coast – has been listed by Wetherspoon. This will see the brand available in more than 170 pubs across the UK. Distributed in the UK by Mangrove Global, it’s the first time Wetherspoon venues have stocked the Italian spirit – marking the company’s continued dedication to bringing new products to its customers. Nick Gillett, Managing Director of Mangrove Global said of the roll out, “What better way to end a terrifically successful year for Limoncello Di Capri, than a listing in one of the UK’s most prevalent pub companies. The spirit itself is fresh, zesty, and carries all the provenance of being produced in the Amalfi Coast, from the distinctive ‘I.G.P’ Sorrento Lemons.” Richard Glover, UK County Director of Molinari said, “Molinari’s Limoncello Di Capri gives consumers the authentic taste of the Amalfi Coast, thanks to the traditional production methods and fresh ingredients plucked straight from the Sorrento lemon groves.”

ALCOHOL FREE

Improved flavour and new can for Cobra Zero Molson Coors has launched a reformulated Cobra Zero with an improved flavour that matches the popular taste of the original Cobra lager, in a new can format that brings Cobra’s visual brand identity to life. The new Cobra Zero aims to tap into the growing demand for both low-and-no-alcohol options and world beers. The expert brewing team at Cobra has been working hard to perfect its brewing process to deliver the taste the brand is known for, while achieving 0.0% alcohol – significantly more difficult to brew than 0.5%. As a result, the new Cobra Zero recipe maintains the delicate flavour profile with the hoppy aroma and smooth finish of the original award-winning Cobra beer. Flick Jones, Senior Brand Manager – Cobra at Molson Coors Beverage Company, said, “We know consumers want zero alcohol lagers to still truly deliver on flavour, the new Cobra Zero does just that, offering the same smooth taste of our award-winning Cobra beer but with no alcohol.”

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12 COCKTAILS CHRISTMAS IS NEARLY UPON US, SO THIS MONTH WE WANTED TO CELEBRATE FESTIVE LIBATIONS! SO, WE ASKED 12 GREAT COCKTAIL BARS ACROSS SCOTLAND TO GIVE US A CHRISTMAS COCKTAIL, AND SOME OF THEM EVEN TOLD US WHAT THEY THINK MAKES A GREAT SEASONAL OFFERING!

The Craftsman Company - Aberdeen Five Gold Things

Minter Wonderland

30ml Clementine Juice 45ml Brandy 15ml Cointreau 20ml Mince pie syrup 10ml Pedro Ximenez Garnish with citrus peel

25ml Creme De Menthe 15ml Vanilla Syrup 25ml Spiced Rum 100ml oat milk (a barista style one works best)

“Each ingredient signifies a little bit of my own Christmas experience. The brandy on the Christmas pudding, the Cointreau to warm you up, Pedro Ximenez because my nana loves a sherry and Clementine Juice because I always got one in my Christmas stocking.” – Jamie Kerrison

“This cocktail features on our new Autumn/ Winter menu. A great winter cocktail should have that luxurious, comfortable feel to it. You want something you can see yourself drinking when the long nights roll in, the temperature drops, and the fireplace needs lit.” – Scott Keith

Moskito – Glasgow

The Ivy Lodge – Aberdeen Razzle-Dazzle

Vielle Amitie

25ml Raspberry Edinburgh Gin 25ml Chambord 50ml Prosecco Topped with soda Garnished with mint, raspberry and powdered sugar

30ml Glayva 30ml Grand Marnier 30ml Lemon Juice 10ml Orgeat 2 dashes of Angostura bitters Angostura bitters as garnish

“A Festive Cocktail to me inspires nostalgia. The light misting of snow on vibrant holly leaves and berries is represented by powdered sugar on the mint leaves along with the fresh raspberries. Bubbles do add effervescence and bring in the family celebrations and warmth. This cocktail is featured on our Edinburgh Gin ‘Spritzmas’ menu.” – John Morrison

Siberia – Aberdeen

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“A nod to the old links between Scotland and France, Vielle Amitie uses both whisky and brandy-based liqueurs with spices and citrus to create a warming but approachable sour, highlighting spirits more commonly associated with Winter.” – Marcus Gordon

OF CHRISTMAS Bucks Bar – Glasgow/Edinburgh

Bartenders Lounge – Aberdeen

Buck Frost

Pomona Punch

25ml Blue Curacao 25ml White Captain Morgans Pineapple Juice Gomme Coconut flake garnish

40ml Tanduay Silver 30ml Pear and Spiced Chai Syrup 10ml Dark Cacao 5ml Kings Ginger 20ml Milk 20ml Lemon 10ml Double Cream

“Our cocktails have been inspired by the flavours and colours that capture the nostalgic Christmas feeling. We also think a good festive offering should come with a fun festive name and a festive garnish to match.” - Ashley O’Brien

Buzzworks Vics & the Vine – Prestwick Spicy Festive Margarita 125ml Patron Silver Tequila 65ml Pressed fresh lime with lime oil 25ml High quality Agave Nectar 3 Drops of saline solution 1 Dash of Orange Angostura Bitters with cinnamon maceration 1 Diced green chilli 1 Drop Mistletoe tincture “Here we have the ultimate on trend sharer with the best festive Margarita’s in town. Christmas is about sharing with loved ones, so we really wanted to create a high-quality sharing experience for our guests with a wink and a smile towards the cocktail of the moment - the Margarita. No Christmas sharer would be complete without a drop of mistletoe. Who wants Two Turtle Doves when you can have Two Spicy Margs?” – David Howie

“Seasonality and approachability are key to festive cocktail specials. Most guests aren’t bartenders so it’s important to keep in mind what the common consumer wants to read on seasonal menu adaptions. Flavour always comes first though.” – Beth Bircumshaw

Scotch and Rye – Inverness Gingerbread White Russian 25ml Vodka 25ml Tia Maria 10ml Gingerbread Syrup 50ml Double Cream 50ml Skimmed Milk Garnished with a gingerbread biscuit & grated nutmeg “We believe a Christmas cocktail special should be just that, SPECIAL! It reflects that time of year where life should be all about family, thankfulness & giving back where you can! These flavours, such as cinnamon and nutmeg, capture the spirit of the festive season and it has a fun garnish! This year we have decided to give back through donating £1 from each cocktail sold to Ukraine Humanitarian Relief.” – Liam Reid

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12 COCKTAILS OF CHRISTMAS Indigo Yard – Edinburgh Rudolph’s Revenge 25ml Edinburgh Gin 20ml Chambord 30ml Cranberry 20ml Mother’s Cordial Garnished with Lemon zest and a Candy cane “Our Christmas Cocktails this year are part of our Christmas Cocktail Club featuring cocktails from £5 when you buy a £5 wristband.” - Stephanie Bowman

The Old Workshop - Aberdeen Northern Lights 50ml Glacier Mint infused vodka 25 ml acid solution 15ml lavender syrup Lemon twist to garnish

“It’s a clean crisp drink that perfectly embodies the cold of winter with a promise of the idea that spring is just around the corner.” – Milo Smith

Absent Ear - Glasgow Oscars - Stirling

Santa’s Little Highball Poinsettia

45ml Cointreau 50ml Cranberry Topped with Cremant “I think a great Christmas cocktail should embody the spirit of Christmas, family and friends! It should bring people together, give them something to talk about and should allow people the time to have a bit of craic while sipping it!” - Fraser McComb

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10ml Fig Leaf Infused Laphroaig 12 10ml Liqueur de Coqueliquot 10ml Creme de Menthe Pastille 20ml Macadamia Moonshine 10ml Amontillado Sherry 20ml Verjus 5ml Honey Ginger Syrup Soda to Top and a spray of atomised Laphroaig 10. “This highball style serve is inspired by what we imagine Santa’s suit smells like after a long night of hard graft. Lots of smoke from the chimney sliding, a big bulging pocket of boiled sweets & candy canes, and filled with enough cookies to last another 364 days.” – Liam Grogan

Only available at

70cl

£20.99

728306/728317/ 811392/728406/ 815298

12 x 20cl 818046

£23.75

70cl 375715

£17.99

1.5ltrl 445322

£25.99

70cl 387983

£12.29

6 x 70cl 376044

£84.99

SPECIAL CASE PRICE

WIDE RANGE OF KEGS AVAILABLE

24x 330ml 407921

£18.99

LAUNCH OFFER BUY 2 CASES & PAY £7.50 PER CASE

Buy any 4 cases & receive 1 x 70cl Kopparberg Strawberry & Lime Vodka FREE (Worth £14.49)

15 x 500ml

£22.99

FREE

12 x 330ml 818753

£7.99

630733/ 471202/ 745133

● COMPETITIVE PRICING ● NEXT DAY LOCAL DELIVERY SERVICE ● ALL MAJOR BRANDS AVAILABLE IN SINGLE BOTTLES ● MINIMUM DROP £250 ● TELESALES SERVICE ● FULL RANGE OF KEGS AVAILABLE

CALL OUR CONTACT CENTRE ON 01738 646666 FOR YOUR LOCAL SALES REPRESENTATIVE AND DETAILS ABOUT THE FULL RANGE AND SERVICES WE OFFER PRICES AVAILABLE 13th OCTOBER 2023- 4th JANUARY 2024 www.bbfoodservice.co.uk

STRONG LINE UP OF DRINKS COMPANIES AT SCOTLAND’S FOOD & DRINK SHOW

ales of stands at Scotland’s only fine food and drink Show are soaring and almost back at pre pandemic levels. Taking place at the SEC, Glasgow from 21-23 Jan 2024, this Show promises to showcase the best food and drinks Scotland has to offer. With over 80% of the Show booked, this is the principal buying arena for farm shops, delis, restaurants, tourist outlets, cafes and hotels north of the border. The success of independent outlets in Scotland is in part largely to the big influx of tourists this summer, mainly from North America, India and the Far East. Coupled with the strong reputation Scottish produce commands has helped fuel the interest for the Show. Scotland is a varied nation in terms of its produce, reflected by the regional stands at the Show. Orkney will return with its large cluster of local producers, as well as Food from Argyll and East Lothian Food & Drink. New exhibitors to look out for are drinks producers such as Arrochar Alps Gin, Highland Boundary Spirits, Highland Moon, Select Drams and The Inventor’s Gin Company. These will complement show favourites such as Cairn O’Mhor Wines, Angels Dare Cocktails, Dark Sky Spirits, Gin Bothy, Persie Distillery and Summer House Drinks. Look out for the Launch! In the Launch Gallery for new, young companies the Show is welcoming Cruice, MYXD Cocktails and Pochle (Inchcolm Distilling) to mention a few. This is the area where new creativity is celebrated, brand new products will be sourced for the first time and new young companies are given a leg up to get established in the market. Callum Nimmo, Scottish Buyer for Tesco said: “In January I was blown away by the variety of suppliers that were participating. I found it particularly interesting speaking to owners and brand ambassadors to learn about their company and products straight from the source and to hear their ambitions for the future. Everybody I spoke to was super helpful and the passion for their brands was evident – I would highly recommend the event to any buyer in the food or drink industry as there is something to inspire everyone.”

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Business skills unravelled To help develop your retail business the Talking Shop has a busy timetable of talks, panel discussions and masterclasses. Topics to be covered will include digital masterclasses; AI and how to harness for retail; Scottish Tourism Alliance Spotlight Sessions on how to maximise the tourist trade; sustainability, using trends to grow your business in food and drink; and pop up shops. Nessie’s Den will return to entertain with emerging suppliers showcasing their products to respected retailers. The Best Product Awards from the Show will also be judged by leading food and drink buyers and the winners will be displayed in the heart of the Show. The Show is run in conjunction with Scotland’s Trade Fair, where about 500 home, giftware, jewellery, textiles, stationery and craft suppliers will showcase their products to retailers around the globe. Show Director Mark Saunders said: “It is clear that trade shows play a key part in the buying programme for food shops, hospitality and retail outlets. They want to meet the suppliers face to face, look, feel and taste the products and ensure they are sourcing the best stock for their shops. This Show offers this in a creative and welcoming environment and so attracts a wide range of suppliers. Our Show in January promises to offer innovative, delicious products and a host of added extras to interest buyers. Make sure the date is firmly in your diary!” The Speciality Food & Drink Show has also undergone a name change and refresh of the brand. With new logos and artwork, the new branding reflects a more contemporary feel, reflecting the Scottish heritage, with some witty undertones. It also now highlights the importance of fine drinks for the Scottish market. Registration opens in November: https://www.scotlandstradefairs.com/ Speciality Food & Drink Show– 21st-23rd Jan 2024, SEC, Glasgow Run in conjunction with Scotland’s Trade Fairs.

OBITUARY

WILLIAM JOSEPH DUNN 18TH MARCH 1933 - 14TH SEPTEMBER 2023

illiam Dunn, known to his friends and family as Billy, was a Licensed Trade Legend who passed away aged 90 on September 14th. I was privileged to have shared many a chat and heard many of his wonderful stories. Billy joined the family business,Joseph Dunn Bottlers Ltd in 1957, after doing his two years national service and worked with his brothers Christopher and Joseph until he retired in 2002. He married his wife Maureen Murphy, also in 1957 and they bought their first home in Rutherglen and went on to have eight children – seven boys and lastly a lovely girl. Liam, Johnny, Paul, Joseph, Michael, Christopher,Aidan and finally Siobhan. Although Billy worked very hard, fulltime in the family business and three nights a week judging greyhound racing at Shawfield, he made time for his children and they recall their childhood as a happy and joyful time with their dad always giving them great encouragement. During their long and happy marriage Billy and Maureen moved from Rutherglen to Langside, and loved to host annual celebrations in their home for the residents of the local Care Homes , these parties would consist of “Sing a Longs “and Billy always put on a Family Pantomime, they were not Kings Theatre worthy but everyone had a great time and a good laugh and that was all that mattered to Billy! Billy also lent his support to many charities over the years which included fundraising and organising events. He loved people and he was great at bringing people together. His faith, which was very important to him, played a huge role in his life and he worshipped daily. It probably stood him in good stead particularly since he followed another family tradition and supported Clyde FC. For 22 years he was a Director and vicePresident. Supporting the club through its ups and downs, of which there were a fair few. It was indeed a labour of love. He also loved golf – golf was in his blood. He was a life long member of Cathkin Braes and a member at Turnberry. He loved competition and in fact he even played eighteen holes on the putting green at North Berwick the week before he died. After his death Turnberry paid tribute by flying their flag at half mast. But back to the licensed trade - Christopher may have been the business brain behind the family business – which flourished – but it was Billy who was the master of the sale and the front-facing member of the family. He charmed all who met him and the sheer force of his personality stood him in very good stead when it came to attracting new business to the Dunns Group, excelling in

driving licensed trade sales. He went on to be a Director of the Society Drink Industry Foundation, a Director of the British Soft Drink Industry Association, President of the European Soft Drink Association, President of the Benevolent Society , President of the Scottish Licensed Trade Association and was Visitor to the Maltmen at the Trades House of Glasgow. He received a DRAM accolade in 2003 – a Lifetime Achievement Award which recognised his contribution to the Industry over the 45 years he had served it. After Maureen’s sad death in 2004 Billy busied himself with his 15 grandchildren, his church and charitable work and in 2009 he got remarried to Sue Maslen and he moved to live with her in Cornwall. As usual Billy threw himself into life there - reinventing himself as a silver surfer. They both lived there very happily for five years before they moved up to North Berwick to be nearer family. Billy had a very generous spirit, he saw the good in everyone, and there was nothing he loved better than a good party. In fact his sons and daughter recall him hijacking some of their birthdays – which even extended to him combining his 80th with one of his granddaughter’s 21st celebrations. His last party was in June for his 90th. His family say he was in fantastic form. He spoke to the assembled family and friends saying, “My life couldn’t be as happy as it is today without all you loving me, loving all the people I love and loving each other. Remember to do that for your rest of your lives.” Billy’s son Johnny put it eloquently, “Dad was a loving family man. He was a wonderful example of how to live a life full of love. What a legacy.” Billy’s funeral mass took place on the 13th of October at St Columbkille’s Church, Rutherglen. He was buried in Girvan, after a beautiful service in the Sacred Heart, Church.There will also be a Mass of Thanksgiving for Billy’s life at Our Lady Star of the Sea Church in North Berwick at 10am on the 10th of November.

Susan Young

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LIVING THE DREAM LICENSEE INTERVIEW: BY NICOL A WALKER

ario Bernardi, the man behind a variety of Glasgow’s bars, clubs and restaurants is a joy to talk to and his enthusiasm for what he does is immediately apparent. I met him at one of his most popular venues, Max’s Bar, which has recently received a barrage of publicity courtesy of its Banksy endorsed cocktail. Max’s, and his basement La Cheetah Club, have been a huge part of Glasgow’s nightlife for 14 years, and Dario’s company, Allied Leisure Group, also owns Japanese restaurant Mikaku in Queen Street, Room 2 in Nelson Mandela Place and a new soft play in Paisley called Furry Murrys Adventure Playground. He even has his own television production company, Immersive TV, which launched during the pandemic. Dario has been in hospitality since the tender age of 13 – when he DJ’d in Archaos during the 90s. Music remains his passion and it was instilled in him by his father who was a musician and his mother who was a dancer. “It’s in my blood,” says Dario. “I got my first gig at Archaos when David Fleming, now the owner of Kitty’s, was the manager. He gave me a gig at the under 18’s night and I got the job due to my technical ability. By the age of 20 I was DJing with the likes of Roger Sanchez and Boy George.” Dario then started to branch out and put his mind to promoting other hospitality businesses. He explains, “I did some work for Bar Gaudi on Blythswood Street in 2001. I DJ’d there and also booked DJs that would bring in the crowds. At that point Silicone Soul had just brought out ‘Right On Right On’, it was number one in the charts, and they were mates of mine, so I persuaded them to come to Bar Gaudi. The venue only held 20/30 people, but the night that they played the queue was right up the street, there were even people in the kitchen! It was mental, but a total success!” Dario managed to get other clients onboard such as Mama San, St Judes, Ad Lib, Pivo Pivo and the Metropolitan Bar. He tells me, “I took the DJs I knew to these venues, and they became busy. So, it worked out for everybody.” In 2009 Max’s and La Cheetah Club were born. He says “I had been running places for other people, and I wanted my own place. The lease for Max’s came up, it used to be the Rock Garden, and I knew it well because I used to drink there. “I ended up taking it on myself. I stopped promoting other people and said to all the DJs to come to my venue, and they did. It was a huge success. Initially we were only opening the 16

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bar upstairs till 11pm, despite having a 3am license. I just didn’t have much interest in the bar as my background was in the club events. But then we started concentrating on the bar too.” “It just got busier and busier and now we are open seven nights a week till 3am.” Over the last 10 years La Cheetah Clubs reputation has also grown. It has been nominated as one of the top clubs in the world by the likes of Resident Advisor, DJ Mag and Mixmag. Dario is very proud, “It’s a venue that holds 150 people and has got DJs performing that would be charging £10K an hour to play at a festival, but they want to play here.” The success for La Cheetah Club and Max’s has allowed Dario to open other venues too. Dario originally dipped his toe into the Japanese scene with a former business partner, and when they went their separate ways in 2019, he launched Mikaku in the same unit. Dario tells me, “Food critic Jay Raynor came in and wrote in his Guardian column that the food was amazing. The next thing you know, the queue was down the street, but the staff couldn’t handle the numbers in that size of venue. I decided to shut the doors, because I knew we were moving to bigger premises, and I didn’t want any adverse impact on my new venue. In the new Mikaku the kitchen was bigger and there was more seating.” Although it took longer than he expected to get it open because of the pandemic, Dario used the time to refurbish the venue, and when it reopened people loved it. It was also in 2019 that he leased Room 2, a multifunctional event space in Nelson Mandela place. The venue is now incredibly popular, with bands, comedy events, club nights and even burlesque, but it was a slow start, and then Covid hit. But the ever-pragmatic Dario diversified and saw an opportunity to launch his own television company, ‘Immersive TV’. He explains, “Basically, I came up with the idea in a dream. It was a vehicle for entertainment under the restrictions and it brought live events into your living room. “Room 2 turned into a green screen studio with a massive 15 metre by two metre screen in a semi-circle which the audience were visible on. We sold 1,000’s of tickets. It was an interactive TV show so that everyone on the screen could speak to the comedians. You could even hear the laughter. It kept a lot of folk in work that weren’t getting paid otherwise.” Dario is clearly a very productive businessman with multiple venues and businesses over the years. He says, “I’ve been lucky with the venues, because I have a small group, and it’s all based around the same clientele. I’ve not tried to expand

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LIVING THE DREAM into other worlds, as I don’t want it to become diluted. The more places you open, the more you just end up sitting behind a desk, and that’s not what I do this for.” But he has branched out recently with the opening of a soft play business, Furry Murry’s Adventure Playground, in the site of the old Fury Murrays nightclub in Paisley. Dario had originally bought this unit from James Mortimer in 2017 to run as club, but things didn’t work out, and it started losing money. He says, “We just shut the doors and Covid allowed me time to think about what I was going to do with it. We already had a soft play area in Mikaku, the concept worked well, and we already had the contacts. My partner, Caroline, who is a social worker, worked with me on it.” No doubt the fact that they also have three kids, two of which are under three, helped focus him on the idea of soft play! He has brought his hospitality credentials to the fore here too. He says, “It’s a little bit different as we have an actual restaurant in it with fresh food and barista coffee. I’ve obviously never owned a soft play, but business is business at the end of the day. We did have to consider all the legalities of the soft play, but I loved learning about all the new things.” Of course, we also had to talk about Dario’s link up with Banksy, which was a pure piece of luck. Dario smiles, “Banksy and his team were in the Modern Art Gallery for months but because it was a secret, they weren’t allowed to leave. All they had to drink was Irn Bru and a bottle of tequila, so they decided to do an Irn Bru Margarita as part of the show. A member of his team came in and said Banksy wanted the drink to be from here. He had apparently been in at some point and loved the bar. Honestly, I thought it was a joke! “It did give us a big challenge as Irn Bru and Tequila together is brutal. We went through processes of reducing the Irn Bru to make a concentrated syrup and eventually created our secret recipe which, although I say so myself, tastes great! “Banksy is quoted as saying the traffic cone on the Duke of Wellington statue is one of the most important pieces of artwork in the UK, so we had to put a traffic cone on it as a nod to that. So, we got a Banksy endorsed cocktail, marketed by him worldwide – it was huge!” The next few months will be busy too. There is a new Mexican food offering launching in Max’s this month to tie in with its Banksy Margarita. Plus, he has some great plans in place for up-and-coming projects. He tells me, “We are opening a deli called Sozo, which is a subsidiary of Mikaku, with different colours and flavours of dumplings that you 18

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can cook at home, We will also sell jars of our sauces that we use in the restaurant, and even gift boxes. “It’s not necessarily about expanding and making the company bigger. It’s about making the ones that I’ve got better and making sure each one has its own identity.” He concludes, “I love music and I love running pubs but what I love the most, surprisingly, is the construction - coming up with the idea of designing the venue, physically building the concepts, and then opening the doors. I’ve managed to get the perfect job for myself.” He has certainly done that.

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24/10/2023 16:53

108 UNION STREET, LARKHALL

SHANGHAI ORIENTAL BY NICOLA WALKER

hanghai Oriental is Larkhall’s newest offering and the sister restaurant of Bothwell’s Shanghai Teahouse. Situated on the towns Union Street, the former Royal Bank of Scotland building has been transformed into a 65-seated restaurant offering “authentic Chinese food straight from Shanghai.” The whole façade has been reimagined and features clean lines smartly branded with the name and gold logo. Once making your way through the large entrance and opening the glass doors the interior is bright and extremely welcoming. A sea of orange, mustard, blue and wooden elements blend seamlessly to create a modern, cosy look. In the centre there is a large ellipse shaped island with booth seating which runs almost the full length of the restaurant. This seating is beautifully upholstered in a dusky blue plush fabric and is fluted all the way along. The backs of these booths are lower than the average size, aligning with current restaurant trends.

Around the booth seating there are tables, both round and square, which are a lighter brown with an almost brushed gold, marbled finish. The chairs on the other side of the tables are mustard coloured velvet dining chairs. The island is also topped with a mix of gold, silver and black cages and lanterns that double as candle holders. Some of these have a vintage look, and some are modern. The design of the centre area is echoed on the left-hand side of the restaurant, with booth seating against the wall, facing outwards, and tables lining them. Behind these, there are hollows in the wall which have been filled with mirrors with a distressed vintage rose effect. There are also lovely Chinese pottery urns decorating these gaps. There is more seating at the front of the restaurant with larger round tables and taupe bucket style chairs. Behind this is just one of the great pieces of artwork within the restaurant. A 2.7 m long traditional Chinese landscape in a wooden frame – it truly is DRAM NOVEMBER 2023 21

breathtaking. The wall behind this painting is a bare brick wall and these feature throughout the venue, blending in with both the wood and orange hues. The other walls are painted in a steel blue, echoing the colour of the booth upholstery. The right-hand side of the restaurant features a bar at the rear which has an almost rose gold glass panelled affect. This has a smart black top and behind this the well-stocked gantry is made from glass as well. In front of this bar is one of my favourite elements in the design, the wine racks. Here, they have used the same material as the black metal ceiling frames and created floor to ceiling poles with little brackets to hold horizontal wine bottles. One thing that immediately strikes you is the attention to detail of the artwork and smaller features. There are beautiful abstract custom prints on the walls of Chinese ladies and these all match the colour scheme of the entire restaurant. There is also a feature wall with two, made to measure, large dark wooden Chinese graphic symbols. The final nod to artistry goes to the waiting area, which also acts as an overflow area for the restaurant. Here there is a delightful wall of framed panda prints including 22

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Banksy’s Panda Holding Guns. The lighting has been incredibly well thought out and is both warm and cosy. Different types of long pendant lights have been used in all the areas to create a unique effect. In the centre there are large wicker cages, along the side there are long sleek cylindrical metal cages with white internal shades and at the front there are more bulbous metal cages with stunning vertical long filament bulbs. The bar area lights are also beautiful with around 15 smaller gold metal pendants which are all hung at differing levels. Candles are used to enhance the warm feel and there are both leafy plants and cherry blossom dotted around the venue, as well as green foliage hanging from the ceiling in some areas. Shanghai Oriental has been a collaboration with celebrity Chef, Jimmy Lee, (pictured right) who is a regular chef on ITV’s This Morning. When I visited Jimmy was also on site and so I asked him what he thought about the design. He says, “It’s modern, old fashioned, quirky and traditional all the same time – we wanted to make it different.” Well, they have certainly done that, and I for one will be popping back for dinner in the very near future!

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32 NORTH FREDERICK STREET, GLASGOW

FLIGHT CLUB GLASGOW BY NICOLA WALKER

light Club Glasgow is the first Scottish venture for the social darts and pub company which now has 21 sites globally. All the venues aim to blend the heritage of the traditional British pub with a Victorian fairground, but no two sites are the same. There are key features that you will encounter in all of their venues, however they also put a lot of work into making sure each venue has unique attributes specific to the area or history of the building. The Glasgow venue is located on North Frederick St, just on the corner of George Square, and despite the subtle entrance has a far from modest interior. On entering the first thing that strikes you is the scale of the venue. The huge ornate ceilings in the Grade B listed building have been painted a beautiful teal colour to blend in with the walls and the cornicing and pillars around this are in white. There are huge ring lights all around the venue, which are one of Flight Clubs brand pieces. These are horseshoe shaped pieces of wood, covered in bright fairground bulbs and are stacked at differing levels in the room, creating movement and sparkle. The centre piece of the room is the spectacular bar which has canopy that mimics a carousel or a fairground stall. This is adorned with more of the fairground lights and the roof is painted with sky blue clouds and clad with red drapery. Local links in the decoration can also be seen, for example in the large ‘Are Ye Dancin’? Are Ye Askin’?’ sign which hangs from the roof. The tables and chairs have a proper old-fashioned pub feel. The

tables are unusual, bronze hexagon shapes which can fit together to create areas for larger groups. These are surrounded by high stools made from a dark wood with brown leather studded tops. The leather look is echoed at the oches where the high benches are all made of studded leather, giving them a real vintage feel. The comfortable highchairs around the bar add a slightly different element and are upholstered in a floral fabric. This theme continues around the venue with different types of floral wallpaper. Smart, wood panelling features in all the venues but this floral finish is unique to Glasgow, no doubt to tie in with the floral and fruit designs that are carved into the original pillars of the old building. Looking towards the balcony level, the walls are adorned with a range of vintage fairground items. In the centre there is a miniature Ferris Wheel on a ledge, surrounded by fairground signs, pieces of carnival stalls and even a strongman game! These features have been lovingly restored from their original design and have the power to evoke wonderful childhood memories. The mezzanine level can be reached by climbing the grand wooden staircase in the centre of the room. This area has a yellow colour scheme, which is very different from the red and teal in the rest of the venue. There is a huge ornate fireplace and mantelpiece against the back wall which I am told was specifically sourced from a chateau in France. This has a tarnished mirror in the centre and the lighter wood is inlaid with a bronze design. There are various rooms and oches in little corridors off the main DRAM NOVEMBER 2023 25

area, creating private spaces for parties and more room to explore. Each one of these has its own individual identity and this is partially created by the plethora of antiques and art used on the walls. You could stay here all day and not run out of things to look at, it is reminiscent of an antique shop. One of my favourite pieces was the full-size carousel horse in the window, which is feature in all Flight Club units, but each has a unique name. There are also lovely stained-glass signs in the windows too which are tailored specifically to each site. Where the oches are concerned, although the actual space and technology is identical, they have worked hard to make sure each of the 15 areas looks different. For example, one has a wall of pastel watercolours, one has antique fairground games, and another has a range of China plates hung on the walls. There are also antique coat hooks, clocks, candle lights and fairground pictures which adorn the walls throughout the entire venue. This venue has been Flight Clubs longest project to date – four years from start to finish. It has been highly anticipated, but the finished result is spectacular with elements of fun and the unexpected. A visit here is a visually intoxicating experience and there is certainly a lot more to this venue than a game of darts! 26

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SUE SAYS @dramscotland

ongratulations to John Gemmell (ex-Heineken). He has swapped selling beer for writing books... his debut novel Dogs of Avarice is now out. He says after selling beer for 34 years the move to publishing has been “bewildering’ but that he also thoroughly enjoyed writing it. The novel is based around the cardinal sin of greed and follows two men who because of their desire to show their family that they can be successful shapes the choices that they make, the stories becoming increasingly entwined as not everyone turns out to be who they first appear. You can buy it at www.johnnyGG.com I wish other Universities would follow the example of Edinburgh Napier University who for the second time have taken over one of Edinburgh’s oldest pubs – Shakespeare’s on Lothian Road, and rebranded it as The Napier Graduate. This time around they also created their own ‘Be Napier’ ale to celebrate the class of ‘23. Earlier this year, Edinburgh Napier took over Shakespeare’s for the first time to highlight the University’s pride in their graduates and offering congratulations on their success. Izzy Polson, General Manager of Shakespeare’s said, “Following the takeover earlier this year we saw a record number of people visit for a celebratory drink. We are thrilled to be able to help with the celebrations and delighted to be rebranded as The Napier Graduate once again, to help make it a memorable graduation!” Professor Andrea Nolan, Principal and Vice Chancellor at Edinburgh Napier University, said, “We always want to celebrate and recognise the achievements of our students, so once again we are dedicating a special place for them to celebrate with family and friends.” Congratulations to David Howie Buzzworks Company Bar Manager and his new wife Georgie on their marriage last month. David and Georgie who met at work... are hospitality through and through, and it must have been nice for them both to be spoiled. I wish them both every happiness. A new report The Sober Myth: Are Young Adults really a Generation of Non-Drinkers published by Drinkaware backs up the perception in the trade that young adults are not drinking alcohol as much as they were – the non-drinkers have risen from 14 per cent in 2017 to 21 per cent in 2023, 79% still do drink alcohol. I must admit I did

/dram.scotland

breathe a sigh of relief as otherwise our business would be null and void. Karen Tyrell, the charity Drinkaware’s Chief Executive, said, “It is really encouraging to see more young adults choosing not to drink and those that do, drink less often. However she added, “These positive trends are welcome, but we must be careful that they don’t mask some of the more concerning drinking behaviours that still exist.” I can’t believe that some of the politicans who made the key decisions about Covid-19 have deleted their WhatsApp messages which were sent and received during that time. Former First Minister Nicola Sturgeon gave a promise at an August 2021 Covid press conference that all WhatsApp messages would be handed over to a future public inquiry. She said all such digital material would be provided and nothing would be “off limits”. She also said that “for the avoidance of doubt” she would give that assurance. Now it seems that their WhatsApp messages are not exactly being handed over willingly - it has taken a legal request to get some 14,000 handed over, but if the rumours are to be believed, many, many more have been deleted. It definitely begs the question what was in the WhatsApp chats that were so concerning that they had to be deleted. Answers on a post card please … Sorry, but another wee rant. Why on earth is Lorna Slater still in a post in government? She is blaming the UK Government for the failure of the DRS...and thinks there was a conspiracy to try and get rid of her. I’ve got some news …at the very heart of the failure of DRS was Lorna Slater. As a result more than £86m has been lost - waste management firm Biffa is owed £65m for its outlay preparing for the DRS, while Germany’s Reverse Logistic Group is also owed £5m. Supermarkets and drinks manufacturers that paid into the industry-run scheme also lost around £6m, with brewers owed £1.3m. The British Soft Drinks Association was down £3m, and HMRC owed £38,766. The state-owned Scottish National Investment Bank has lost £4.5m. She said at her conference last week, “When I tried to introduce a can and bottle recycling scheme they acted as if the world was going to end. They said it went too far. They said that all we had to do was wait for a UK scheme with no details, no dates and no plan.” Ha, the irony – it is Scotland that has no scheme, no dates and no plan... just a bill for £86m. The bottom-line is the scheme could have gone ahead without glass. But there was someone who was too short-sighted to consider it!

DRAM DRINKS RETAILING AND MARKETING PUBLISHED BY MEDIA WORLD LTDt: 01560 600585 e: dram@mail.com w: dramscotland.co.uk Editor Susan Young • Chairman Noel Young • Editorial Nicola Walker, Nicola Young Advertising Kimberley Andreucci •, Sylvia Forsyth • Kasha Sinclair Admin Rebecca Orr Published by Media World Ltd. Subscriptions: DRAM is available by subscription for all other qualified persons involved in the Scottish Licensed Trade at the rate of £52 per annum including the DRAM Yearbook. The publishers, authors and printers cannot accept liability for errors or omissions. Any transparencies or artwork will be accepted at owner’s risk. All rights reserved. No part of this publication may be reproduced in any form without the written permission of the copyright holder and publisher, application for which should be made to the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © Media World Limited 2023. Printed by Stephens & George Print Group.

DRAM NOVEMBER 2023

DRAUGHT WORLD LAGER *

Contact scotland.sales@molsoncoors.com for more information. Brewed in the UK Source - *CGA OPMS P8 (Value measure L12wks 13.08.2023 and Volume measure MAT).

DRAM NOVEMBER 2023