DRAM Scotland 397 December 2023

397 DRAM DECEMBER 2023 ISSN 1470-241X

DRINKS RETAILING AND MARKETING

@dramscotland

/dram.scotland

. CAFE ANDALUZ CELEBRATES 21 YEARS .

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DRIN

www.drinkaware.co.uk

DRINKS RETAILING AND MARKETING DRINKS RETAILING AND MARKETING

WELCOME

H

ere we are galloping towards Christmas. What a quick year it has been. Mind you the fact that Cafe Andaluz is celebrating its 21st anniversary also reminded me how quickly time flies - I can remember it launching. Congratulations to the team at DRG. See our feature on its 21st celebrations and the new Cafe Andaluz in Stockbridge.

Nicola Walker also paid a visit to Dundee to catch up with Lauren Runciman who runs the Giddy Goose pubs with hubby Calum. She is certainly one of the licensees to watch with a grit and determination that belies her age.

I’ve been out an about this month and it has been great. First up was the Best Bar None Awards in Glasgow, and I also enjoyed hearing all about Italian Cheese at the start of Italian Cheese week at Eusebi Deli. And of course the Scottish Hospitality Group had its official launch. See pages 33 and 39 for all the pics. It was also a lively night at The Italian Awards.

As well as taking a look at the new Cafe Andaluz we also paid a visit to Freddy’s in Edinburgh and the new Buck’s Bar. Our cover photo features the team at Cafe Andaluz West End... from left to right they are Arras Mathieson, Jafari Messum, Nicolas Garcia, Miquel Escruela, Marcin Dyszlewski and Cristian Garcia.

I hope it’s a very merry Christmas - here’s to 2024.

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

@dramscotland

/dram.scotland

CONTENTS

DECEMBER 2023

FEATURES

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CAFE ANDALUZ REACHES 21

Presenting 21 interesting facts... from one of Scotland’s best loved tapas restaurants.

15 22 40

CAFE ANDALUZ STOCKBRIDGE THE GIDDY GOOSE LAYS A GOLDEN EGG Lauren Runciman talks to Nicola Walker.

A YEAR UNDER THEIR BELTS Nicola Walker looks at 8 bars that have opened in the last year.

REGULARS

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NEWS

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

BRAND NEWS

All the latest brand news.

/dram.scotland DRAM DECEMBER 2023 3

THE VAULTS NEW LOOK

SUGARBIRD SPREADS ITS WINGS

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ew Aberdeen city centre wine bar SugarBird in the Gardens, owned by local wine specialists, Alex and Ruth Grahame, opened its doors at the end of November. This means that all three pavilions in the newly-refurbished city centre gardens are now in use.

SugarBird in the Gardens has a ready-made audience – it launched a crowdfunding campaign in June 2023 to help deliver the concept and, with over 600 crowdfunders, it surpassed its target after only 5 weeks.

The venue in Union Terrace Gardens (UTG) has bars across two floors of the Burns Pavillion and is planning on opening an outdoor area in Spring 2024. Designed by Tibbatts Abel, the double-storey bar incorporates jewel tones and brass detailing throughout its interior decor.

It is the third premise under the SugarBird Wines brand. The original bar and retail shop is on Union Grove and the second SugarBird wine bar is situated within Alex and Ruth’s restaurant, SeaBreeze Fish & Shell in Cape Town, South Africa.

Ruth Grahame, comments, “This new venue in the centre of town has been a dream since we launched our first bar on Union Grove in 2021 and developed an incredibly loyal customer base, but for this space, we wanted to do something that helped the SugarBird brand evolve.”

Alex Grahame added, “This milestone would not have been possible without the support of the public and of course our crowdfunders. The engagement, interest and excitement that has been expressed are what this new space is all about, we can’t wait to welcome you into SugarBird in the Gardens and of course take you on a journey of discovery with our global wine selection.”

Parisian inspired bar for Edinburgh’s West End Caledonian Heritage has just opened a new basement cocktail bar called Encore in Edinburgh’s Hope Street. The new Parisian style bar below the companies West End Brasserie restaurant has the feel of a late night speakeasy with live music and performance nights.

The flamboyant interior creations take inspiration from Paris’s Moulin Rouge and La République district with chic red velvet sofas and rich textile upholstery.

Caledonian Heritable Area Manager, Jay Glass said, “We are thrilled to bring this exciting new concept to Edinburgh’s West End. Encore complements our beautiful Brasserie upstairs, and I believe it will be a welcome addition to the city. We recognise how important the experience is to our visitors, from the warm welcome to our show-stopping cocktails, rotating guest DJs and live performances, we want to WOW! our guests and make it a night to remember no matter what the occasion.”

CHRYSTAL BELL RE-OPENS AFTER £200K REFURB BY PROPER PUBS One of Glasgow’s oldest pubs, the Chrystal Bell in Gallowgate, has just reopened after a £220,000 transformation and has a new licensee in the shape of local Angi McKean.

The historic pub which is almost 200 years old became the Chrystal Bell in the 1960’s having previously been Rutherfords and the Royal Albert and is now part of Proper Pubs, the community-led operator division of Admiral Taverns, which has around 199 pubs across England, Scotland, and Wales.

Proper Pubs says, “The Chrystal Bell is proud to be part of the community. We know our regular’s names and drink and we serve a proper pint.”

Angi McKean has 20 years pub experience under her belt. She comments, “The pub looks fantastic. I can’t believe the transformation. We are really excited to get behind the bar, welcome back all the customers and support the local community. We will be starting off by collecting food for a local food bank and donations to get a defibrillator installed.

“Pubs are the hub of their community, and we can’t wait to start this new adventure.”

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NEWS T

he Vaults in Edinburgh’s Leith area is once again serving drams of rare Scotch whisky following a £500,000 refurbishment.

Considered a must-visit experience for whisky aficionados around the world, The Vaults has been the spiritual home of the world’s biggest whisky club, The Scotch Malt Whisky Society (SMWS), since 1983.

The centrepiece of the venue’s major makeover, which was carried out to celebrate the Society’s 40th anniversary celebrations, is a massive new oak bar which stands 15ft high and 30ft wide.

The bar, designed by Surface-ID and built by BJM Design Ltd houses more than 2000 bottles of limited-edition single malt Scotch whiskies. Described by the SMWS as ‘whisky in its purest form’, the bottles contain ‘cask strength’ single malt whiskies which are bottled without being diluted with water, artificially coloured or chill-filtered to prevent the liquid from going cloudy when water or ice is added like the majority of whiskies.

The centre of the bar is inscribed with the words ‘The people who said it couldn’t be done were so dull’ – a quote from the Society’s maverick founder Pip Hills, who was told by many in the industry that a club dedicated to single cask malt whisky would never work. Four decades on, the Society is now the world’s leading whisky club, with almost 40,000 member s in more than 20 countries across the world.

NEW OWNERS AND NEW LOOK FOR PLATFORM ONE Platform, the Glasgow-based multi-room bar, restaurant and events space has revealed a new split-level lounge bar and restaurant and new owners in the shape of Camm & Hooper - the events management company.

The venue situated on Argyle St now boast a new contemporary cafe bar lounge that houses a mezzanine adorned with comfortable Chesterfield sofas, button backed leather armchairs, spacious booths and tall tables and a striking brass and gold gantry bar.

From the kitchen, guests can enjoy mouth-watering small plates, and stone baked pizzas, fresh from their talented team of chefs led by Jules McGuire.

Zack Brotherton joins Dean Banks team

The former Head Chef of Cameron House’s Tamburrini and Wishart restaurant, Zack Brotherton, is now head chef at Edinburgh’s Dean Banks at the Pompadour. His appointment follows the sudden closure of the restaurant by Cameron House.

Zack explains, “Dean and group exec chef Dan Ashmore got in touch right away and they were so helpful. On that initial conversation, one of the first things they said was if we can help any of the team from Cameron House please let us know - we want to help where we can.

“I’m still hopeful that one the staff will join me here - I think they would be an excellent fit and hope they will join the team. I think a lot of them have been snapped up quickly. The support from across the wider industry has been fairly overwhelming.”

Dean said, “It’s horrible when a restaurant closes – as an owner or as head chef, you feel such a responsibility to your team that seeing them fall apart when it’s over is just the worst thing.”

TURTLE BAY MAKES GLASGOW DEBUT Turtle Bay, which has over 50 venues across the UK, will open in Glasgow in December marking the first Scottish branch for Rum, Reggae, and Jerk lovers.

Located at 130 St Vincent Street, the 257-cover restaurant has an open kitchen and an island bar, and will be bringing its signature soulful Caribbean-inspired menu, tropical cocktails and reggae beats to the heart of the city centre.

Gemma Lewis, Operations Manager at Turtle Bay said, “We’re absolutely delighted to announce we will be opening our Glasgow restaurant in December. We’re so excited to open our doors and celebrate in Caribbean style, with the excitement ramping up throughout the city ahead of the launch! Glasgow is known for its vivacity and therefore is the perfect place to introduce Caribbean good times to Scotland.”

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HAZEL REVEALS LEGEND OF ST MUNGO Hazel, pictured above, has opened in the new AC Marriot Hotel in Glasgow. The new 100-seater restaurant is presided over by French Head Chef Eric Avenier.

The restaurant, named after the famous tree that features in the legend of St Mungo, has as its centrepiece a Hazel tree and offers cuisine influenced by Mediterranean flair but created using only the very best Scottish ingredients.

Craig Munro, General Manager of the new hotel, said, “Hazel, led by Eric Avenier, one of the city’s most reputed chefs, adds a new destination restaurant to the city’s culinary scene, and will add to the truly memorable experience at AC Hotel.”

The hotel also has The AC Lounge®, a multifunctional space at the heart of the hotel, which has been designed in AC Hotel by Marriott’s signature purposeful, simplistic, and elegant style. It includes seating areas, and a bar where guests and visitors can enjoy drinks, light bites, and food from a curated bar menu.

Buzzworks was officially one of the UK’s Best Companies to work for in 2023. The company reached 66 in the Best Companies league table of Large Companies - the ‘Large’ category, is for companies with between 200 and 1,999 full-time employees. Congratulations.

SIGN UP FOR THE ELF 5KM RUN AND RAISE FUNDS FOR HOSPITALITY HEALTH A brand new fun run organised by Glasgow’s Hospitality Health charity is calling out Glaswegians and hospitality workers to come Elf Yourself on a new festive run to raise funds for the licensed trade.

Organised in partnership with the Clayton hotel, on Glasgow’s Clydeside, The Hospitality Elf 5km fun run takes place on Saturday 16th December from 9am. You can walk, jog or run the 5k, with fancy dress encouraged. The route takes you along the Clyde walkway and around the perimeter of Glasgow Green, then circling back to the hotel for a well earned hot drink and some snacks.

Everyone is welcome to join in the fun, with running registrations now open. Cost per runner is £5 with all funds going to the Hospitality Health charity.

Gordon McIntyre, founder of Hospitality Health said, “What a great idea Hazel from the Clayton had; get the family out on a Saturday morning for fresh air and exercise before the Christmas madness hit!’ In doing so, we can raise funds to support the charity. The fundraising will go towards 6

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the training of staff in the industry with a qualification in Mental Health First Aid. It’s been a tough time for the staff in the hospitality industry and we are supporting them in their wellbeing and promoting positive action towards their mental health.

Thanks to the team at Clayton hotel for all their support”.

Hazel Galloway, Clayton Hotel general manager is delighted to partner with Hospitality Health.

She comments, “Gordon and the team at Hospitality Health are so passionate about helping those that work in the industry by providing invaluable information to anyone that may be facing work or personal worries. We have communicated the Hospitality Health website to all our team and will continue to remind them that there is a wider support network of like-minded professionals who they can connect with should they wish.

This is a fantastic charity that is current and needed in an industry that whilst is very rewarding can be very tough!” More information about the charity can be found at online: www.hospitalityhealth.org.uk

The wonder of Glenmorangie this Christmas Glenmorangie, the Highland single malt Scotch whisky is inviting whisky lovers old and new to step into its technicolour world in Edinburgh.

Launching Glenmorangie into the capital’s season of celebration was The Wonder Hotline; an immersive popup at St James Quarter that playfully transformed the classic British phone box into an imaginative Glenmorangie whisky adventure. After being taken on a journey of entertaining and witty interactions with a live voice-actor at The Wonder Hotline, the public enjoyed a delicious Glenmorangie cocktail at an adjacent Wonder Lounge decorated in Glenmorangie’s bold and distinctive signature orange, and which certainly drew large crowds.

Elevating the brand further across the Edinburgh on-trade this holiday season, Glenmorangie has teamed up with 20 of the city’s best bars. From the enchanting haven that is Nightcap and the intimate style of Hey Palu, to the heritage charm of Nauticus, the playful sophistication of Commons Club and the relaxed fun of Eve both at Virgin Hotel, to the speakeasy cool of Bramble, plus a number of other drinking hotspots across the city, Glenmorangie cocktails will be calling the senses with a measure of deliciousness, a dash of wonder and a journey of intrigue.

Pictured: Gemma Leisegang - Trade Marketing Manager Dhanika Kothari - Senior Brand Manager - Whiskies Emma Stack - Marketing Scott Carruthers - Sales Manager

BRAND NEWS ALL THE L ATEST BRAND NEWS

WHISKY

BELL ROCK | CASK STRENGTH MAKES ITS DEBUT

The latest expression of the popular Kingsbarns Bell Rock is a Cask Strength limited release for 2023. The first edition was released in 2021. Released in small-batch quantities, its limited editions are examples of the companies experimentation into new avenues of whisky.

This new expression presents an artful fusion of 30% ex-Bourbon barrels and 70% ex-Oloroso sherry butts creating a single malt which is fruity and spicy and with a single cask strength whisky of 61.1% ABV. It was distilled using local Fife barley and is non-chill filtered.

Full of toffee and fruity character, Bell Rock is brimming with luscious pecan pie notes and subtle baked fruits. However it is a limited edition release with only 3600 bottles for sale.

New DEWAR’S® 12 yo for UK market DEWAR’S® Blended Scotch Whisky has unveiled its new DEWAR’S 12-Year-Old in the UK. The company say that DEWAR’S 12-yearold has been taken to the next level with a whisky that balances complexity, flavour and smoothness.

The new liquid was created by a team led by DEWAR’S Master Blender, Stephanie Macleod. She says, “Curiosity has been at the cornerstone of the DEWAR’S brand since John Dewar created the first whisky in 1846. And that sense of curiosity has carried through to how my teams and I develop our whiskies today. It was only natural to experiment and craft a new element to the maturation process, which has resulted in a distinctly different tasting experience.”

“We wanted to take DEWAR’S 12-Year-Old to the next level and bring the joys of quality Scotch whisky to a new generation of drinkers.

DEWAR’S whiskies have a characteristic floral and honeyed-style and we knew we could add a richer and more complex dimension through the use of first-fill American Oak Bourbon casks.”

Marie Peyto, European Brand Director for DEWAR’S at Bacardi commented, “Reimagining and relaunching this whisky has always been about one thing: delighting whisk(e)y drinkers. Whether you are a connoisseur looking to discover something new or are just seeking to share and enjoy with friends and family, we are certain that everyone will find something to savor and relish.”

ISLE OF RAASAY CELEBRATE END OF AWARD-WINNING YEAR It’s been an award-winning year for Isle of Raasay Distillery. The distillers which unveiled a new limited-edition expression in celebration of winning the coveted Tourism Destination, of the Year Award at the Scottish Whisky Awards 2022, launched a new ‘Distillery Exclusive - Tourism Destination of the Year’ malt earlier this year inspired by the Isle of Raasay. The team choose a unique blend of sherry and ex-Manzanilla Pasada casks to achieve a salty maritime note within the whisky that encapsulated the island’s climate. The company also picked up a Gold Medal a the Tokyo Whisky Spirits Competition in 2023 and a Silver Medal at the IWSC awards. Co-founder and Master Distiller, Alasdair Day said of its limited edition release, “The Isle of Raasay is a very small rugged, windswept Hebridean island that lies off the East coast of Skye. An island off an island.

With all of our spirit being matured on Raasay in our warehouses there has been a lot of discussion about our maritime climate and how this may influence the flavour characteristics of our maturing whisky. It was with this thought in mind, combined with the tradition of maturing Scotch Whisky in sherry casks that we selected a small quantity of ex Manzanilla Pasada casks for our Isle of Raasay Single Malt to mature in.”

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Limited Edition Release

Rich crème brûlée and orchard fruit flavours derived from our quality ex-bourbon and oloroso sherry casks

Congratulations to Cafe Andaluz on its 21st annivesary.

Wishing the team continued success!

DUNNS

www.bernardcorrigan.com | fish@bernardcorrigan.com 0141 552 4368

Scotch Frost are proud to supply Cafe Andaluz.

Congratulations on your 21st anniversary

Scotch Frost is the leading supplier of frozen, fresh & ambient food products, drinks and packaging to the food service and specialist ethnic markets.

Telephone 01698 810099 (Head office) email sales@scotchfrost.com

www.scotchfrost.com 10

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1

CAFE ANDALUZ CELEBRATES

21 YEARS

21 FACTS ABOUT SCOTLAND’S FAVOURITE TAPAS BAR The number of Flamenco nights held before deciding it was a bad idea!

3 4

1

CAFE ANDALUZ OPENS IT’S 7TH LOCATION IN NOVEMBER 2023 IN EDINBURGH’S STOCKBRIDGE

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The West End opened year’s ago - Glasgow 21 centre opened 18 year city Edinburgh’s George St s ago, reet 15, Aberdeen 8, Edinburg h Old Town 5 and Newcastle 2 year s ago.

295,250

MEATBALLS

sold every year!

5 San Miguel pints are the biggest selling drink

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IT’S THE MOST POPULAR DISH

POLLO REBOZADO CON MIEL!

6 Tradition is for the FOH TEAM to sing ”FELIZ CUMPLEANOS” to those celebrating a birthday!

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Roughly 85% of customers ask for ‘LA CUENTA’

/ MOST PLAYED TRASCOKCIAL CLUB PL AYLIST - THE A – BUENO VISTA D A R E V LA A O IN M DE CA DRAM DECEMBER 2023

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12 CAFE ANDALUZ GEORGE STREET HAS THE HIGHEST MEMBERSHIP RATE TO DRG+, THE GROUPS LOYALTY PROGRAMME

11 RAB C NESBIT AND PALS HAD A NIGHT OUT IN CAFE ANDALUZ IN SERIES 10

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OF THE CA TEAM TURNED 21 TOO THIS YEAR. A BIRTHDAY PARTY WAS HELD FOR THEM!

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! é l

O

CUSTOMER’S RESPONSE TO A PLATE DROP OR SMASHED GLASS!

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On average 2,472 terracotta tapas dishes are washed across all locations on a Saturday!

Longest serving member of staff 18 is city centre Head Chef Willie Macintyre, who joined the group 22 years ago as a YTS trainee!

19 ‘MEJILLONES’ The dish least ordered in Spanish 12

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24 Customers tagged us in There are 450,512 the Obama’s customer contacts Instagram linked to Cafe post Andaluz in the company CRM

20 Mario Gizzi “Cafe Andaluz has been a real success story for the group and that is down to our great team, our suppliers and of course our customers.

It is hard to believe that it has been 21 years since we first opened our doors in the West End of Glasgow - here’s to another 21 years."

21 Tony Conetta "Cafe Andaluz restaurants recreate the magic and charm of an authentic Spanish dining experience with an extensive range of dishes showcasing the best of southern Spain's food and drink. We love it and our customers do too."

CAFFE CARRARO WOULD LIKE TO CONGRATULATE CAFE ANDALUZ ON ITS 21ST ANNIVERSARY. WISHING THE DRG TEAM CONTINUED SUCCESS.

Scotland's specialist one stop shop wholesaler for food and drinks Proud Supplier to Cafe Andaluz

Tel: 0141 90 4451700 More than years, Email: sales@cgcoffee.co.uk coffee roasters www.facebook.com/CaffeCarraroUK www.instagram.com/carrarocoffee/ in twitter.com/UkCarraro Schio, Italy

TEL: 01698 727 777 www.dunnsfoodanddrinks.co.uk

Tel. 0141 445 1700 sales@cgcoffee.co.uk www.cgcoffee.co.uk Product of Italy

We are a contract furniture supplier specialising in full fit outs of hotels, restaurants, spas and more. They have been in operation for 24 years and over that time have worked with numerous designers trought the UK. We are really pleased to work on the Café Andaluz project alongside DRG, recently supplying the venue’s tabletops, table bases, barstools and chairs.

CCP is proud of its customer service. The entire team works really hard every day to give each customer the best service possible, from the initial planning stage all the way through to delivery and placement.

For more information visit: www.ccpuk.co.uk - Tel: 01423 359242 DRAM DECEMBER 2023

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CAFE ANDA 122 RAEBURN PLACE, EDINBURGH EH4 1HG

BY NICOLA WALKER

We are an established specialist in upholstery and curtains. Whether commercial or private, every project we undertake is completed to our uncompromising high standards.

Congratulations to Cafe Andaluz.

Unit 1, Lochlands Business Park, Larbert, Stirlingshire FK5 3NS 14

Phone: 01324 563903 Web: www.lecsupholstery.com Email: info@lecsupholstery.org.uk

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NDALUZ

1HG

A

s Café Andaluz celebrates 21 years of bringing a taste of Spain to Scotland, they have also opened a brand new site.

The company’s third Edinburgh restaurant has opened at Raeburn Place in the city’s Stockbridge area and caters for up to 120 customers.

The restaurant is beautiful, perhaps a little different to what you would usually expect from Café Andaluz, but with all the expected charm. Lead Interior Designer for DRG, Jelena Kerr, who collaborated with Design LSM on the project, tells me, “The unit was just a shell to begin with. It had no original features, an open plan layout and large windows. The challenge was to make the interior fit and to create that rustic Café Andaluz feeling. Due to the location and customer demographic we wanted to offer breakfast too, so the interior had to be light, bright and colourful.

“We have moved away from the dark mahogany we used previously, and used lighter timber and hand painted wood for the traditional Spanish cabinetry work instead. The fabrics have been tweaked to create a plusher feel, there are more scatter cushions and the dimmed lighting transports you from day into night.”

What they have achieved here is truly magnificent. When you first enter through the large glass doors you are met with a real Andalusian white house feel coupled with a warm interior.

The long granite topped bar has two levels which allows customers to dine here at a comfortable height. There is a beautiful antique

brass gantry overhead laden with bottles of wine and hanging glassware. The bar front is clad in Café Andaluz’s signature handmade ceramic Talavera tiles which come directly from Spain. This bronze and cream pattern is broken up with shiny blue tiles. This colour palette is continued on all the tiling which runs throughout the restaurant and also through the fabrics used.

Looking towards the centre of the room there is a large pillar and a low partition running across which splits the room into two areas. Above this they have created an almost vaulted ceiling. All of this is mirrored and covered in white fret cut panels which have been illuminated creating the spine of the space.

Around this area they have also introduced green hanging plants which cascade down from the ceiling giving the feeling you are surrounded by nature.

There is a mix of solid wood and mosaic topped tables and the seats are a range of wood, leather and a velvet, almost woven looking, printed fabric. Each one of these has been carefully selected dependant on which area of the restaurant you are sitting in.

On the left-hand side there are intricately carved wooden pews creating booths with comfortable leather seating. These are scatted with brightly coloured cushions. There is also a grand wine cellar located behind white wood and glass arches. This makes great use of the space and creates more depth.

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A e u

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• At the rear of the room there are comfortable booths in a semicircle shape. Behind this is a display wall which has various hollows cut out of the white wood to showcase artwork. These hollows are mirrored, beautifully lit, and each one contains a beautiful ceramic plate or urn. It’s almost like being in a Spanish museum.

The ceramic plates also adorn the walls around the venue, coupled with framed Spanish festival posters and ornate punched through brass lights. The other lights in the centre of the restaurant take the form of grand metal and glass bulb chandeliers. They have used ultra warm bulbs and lots of accent lighting to create a real rustic feel that offsets against the white of the walls.

On the right-hand side there is a large piece of artwork made up of painted blue and white tiles displaying a traditional Spanish village scene with the Café Andaluz logo in the centre.

The theme across the restaurant is an almost Moorish pattern.

Jelena had pointed out to me a tree symbol on the tiles in the dado which is repeated in some of the fabrics. This is coupled with octagonal shapes which can be seen across the terracotta floor, the mirrored panels, the lights on the chandelier and in the fret work motif. There really is a theme weaved through every single aspect of the design here.

It is very apparent that there has been a lot of work involved in creating this venue, but the result is stunning. It is the perfect location to unwind with a glass of wine and some of your favourite tapas!

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BEYOND EXPECTATIONS CUSTOMER

SERVICE

As a composite wholesaler, we take pride in delivering beyond expectations as we supply the Scottish Hospitality trade with an unrivalled selection of drinks products.

• Over 1,200 on-trade exclusive wines from around the Globe showcased at Scotland's largest on-trade wine tasting event EXPLORE.TASTE.LOVE. Wednesday 6th March 2024.

• Ever-evolving whisky range, including exclusive and limitededition releases, as well as offering unique single-cask whisky bottlings.

At the heart of the Scottish hospitality industry since 1945. Originally established as WM Morton Ltd, we joined forces with Inverarity Vaults in 2011, and Forth Wines in 2013 — forming the company that is known today as Inverarity Morton.

Our unwavering commitment to our customer service, ever-evolving product portfolio, and our dedicated workforce, has made us Scotland’s premier independent wine and spirits wholesaler.

PRODUCT

PORTFOLIO

• On-trade, industry-leading portfolio of spirits, beer and softs experienced at EVOLUTION24, September 2024.

OUR

PEOPLE

At the heart of our family-owned business is a profound appreciation for our dedicated people, and long-standing customer relationships. From our highly-accomplished management team, to the committed people in our warehouse, sales, procurement, and customer service teams — we pride ourselves in being trusted advisers to the Scottish on-trade.

To find out how Inverarity Morton can enhance your business, please contact Customer Service

Tel: 0141 620 6100 Find us on:

E-mail: sales@inveraritymorton.com inveraritymorton.com

COMPANY FOCUS. AMBER BEVERAGE OUR COMPANY

T

his year, Amber Beverage UK integrated fully with Indie Brands, combining the entrepreneurial spirit of Indie Brands with the scale, structure and systems support of Amber Beverage.

From August 2023, Amber Beverage UK has been offering a consolidated portfolio and consolidated warehouse stockholding.

This development enabled trade customers of either business to place a single order comprising products that previously sat across the two business’ separate portfolios. We have refined this portfolio to provide greater focus and clarity to our teams and customers alike around key categories, brands and products. The integration means that trade customers will benefit from a streamlined and more efficient process, whereby they can hold a single account, place a single order and receive a single delivery together with a single invoice.

Indie Brands has historically been very well established in the Scottish on-trade, with strong brand recognition for the likes of Arran Scotch Whisky, Fortaleza Tequila and Don Papa. We are proud to retain these brands and continue to represent them under Amber Beverage UK, now incorporated into the broader portfolio.

Amber Beverage UK is a wholly owned business unit of Amber Beverage Group: a Luxembourg-headquartered global company that produces, bottles, distributes and markets a range of drinks in over 70 international markets.

OUR BRANDS Amber Beverage Group produces brands including Moskovskaya Vodka, Rooster Rojo and KAH Tequila.

Moskovskaya Vodka has grown substantially in Scotland in 2023, with a slew of new listings. The most notable of these is an exclusive listing as house pour vodka across all 40 venues operated by Scotsman Hospitality Group, and more recently as house vodka across all 10 Monterey Jack’s venues and all five CRU Holdings venues in Inverness.

Rooster Rojo offers a range of five 100% Blue Weber agave tequilas – Blanco, Reposado, Anejo, Smoked Pineapple, Ahumado – and launched its first Mezcal in 2023. Rooster Rojo Mezcal’s UK launch was at Edinburgh Cocktail Week in October 2023, where buyers and decision-makers from key Scottish on-trade groups were among the first in the UK to sample the product. Stock will be landing in the UK in January 2024.

In addition to Amber Beverage Group’s owned brands, we are delighted to represent a range of third-party brands in the UK. These include Luxardo liqueurs, wines from Familia Martínez Zabala and Finest Call syrups and mixers. This range means that our portfolio covers all major spirits categories, offering options from pouring to prestige price points.

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CUS...

AGE UK OUR PEOPLE

Amber Beverage Group acquired a majority share in Indie Brands in 2020, and for a period of time, the management and operations of ABUK and Indie Brands remained distinct. Following the appointment of Sam Thackeray (pictured left) as the new CEO of ABUK in January 2023, the business committed to the exhaustive integration process to consolidate all functions and operations.

We are delighted to have retained some of the key team members who drove Indie Brands’ early growth and success. In particular, Grant Cunningham. (pictured right) has remained with ABUK as Scotland Sales Team Manager. Based in Glasgow, Grant was with Indie Brands since 2012 and now manages a team that spans Scotland from East to West.

Most recently, Grant attended the Scottish Italian Awards with Carolina Daneu, from Amaretto Adriatico who sponsored the event. Over the course of the year, Grant’s team and the ABUK portfolio of brands have supported a raft of trade events up and down Scotland, from the National Whisky Festival and Whisky Fringe, through the Fife Whisky Festival, Alhambra Whisky Festival to the Neighbourgood Festival and most notably, the launch of Rooster Rojo Mezcal at Edinburgh Cocktail Week.

LOOKING AHEAD TO 2024 We have strong relationships and distribution in the Scottish ontrade through Dunn’s, Inverarity Morton, Tennents and most national wholesalers.

In 2024, our focus will be to deepen our relationships with these strategic regional routes-to-market, providing better access to our portfolio for the Scottish on-trade, training and education for front-ofhouse teams and opportunity for activation.

ABUK’s agave portfolio is a source of immense pride to us, so in 2024 we will focus on articulating the nuances of this offering, how each brand offers something unique and where we believe these should sit within the on-trade. While agave is still starting from a small base in the UK, at 1.2% of total UK spirits volumes in 2022, it is the category with the biggest forecast growth through to 2027 at a CAGR of 6.5%.

We are also excited to launch some NPD in 2024: as above, we are keen to articulate what each of these adds to our range, and how they complement current listings.

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ongratulations to Aldo Cecchini of Cecchini’s in Ayrshire who picked up a Lifetime Achievement Award at the 10th Annual Italian Awards from the Mayor of Barga.

Everyone was welcomed by Italian Awards Ambassadors and VIP Guests which included celebrity chef, Mr Aldo Zilli and the winner of the Great British Bake off, Giuseppe Dell’ Anno.

Finalists travelled far and wide from the Isle of Lewis all the way down to Dumfries.

Warren Paul commented, “From the start of the Italian Awards, our goal has been to ensure that Italian businesses are given as much exposure as possible. There are some real hidden gems, winning an award at the Italian Awards can change your hidden gem into a national sensation! “ “Our 10th anniversary did not disappoint, the passion and determination of Italian restaurateurs helps maintain Italian cuisine as the number one choice for diners in Scotland.

I want to congratulate all winners and highly recommended businesses for 2023.”

For a full list of winners check out the Italian Awards facebook page - www.facebook.com/ ItalianAwards

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LICENSEE INTERVIEW

GIDDY GOOSE LAYS A GOLDEN EGG

BY NICOLA WALKER WALKER NICOLA TALKS TO LAUREN RUNCIMAN

W

e last spoke with Lauren Runciman and husband Calum in 2019, shortly after they had won the Emerging Entrepreneur award at the Scottish Bar and Pub Awards, but to say a lot has changed since then is an understatement.

There are now three venues in the Giddy Goose brand, they employ around 70 staff, and they are about to open a new concept restaurant, Black Mamba, in Dundee. Plus, there are two new additions to the Runciman clan! I ventured up the east coast to meet Lauren to find out exactly what had been happening over the past few years!

Lauren and Calum opened their first venue in 2017. They had originally moved from Peebles in 2015 so Lauren could study medicine at Dundee University, but as a chef, Calum was keen to open his own place. Lauren tells me “We decided we wanted to open a restaurant, but we needed money to do that. So, we spent a whole Summer at food fayres and farmers markets selling sausage rolls and tarts that we made in our house. We used the money we made to open The White Goose, a little bistro café on the waterfront.

“I was still studying medicine at the time and was trying to juggle both. I decided to swap medicine for hospitality. Initially, both Calum and I worked in The White Goose seven days a week to earn enough money to open The Giddy Goose Dundee, which we did in August 2018. We called it The Giddy Goose because we wanted to keep the ‘goose’ theme and show it was a sister venue to The White Goose. This time we used the word ‘giddy’ to fit in with the fun, livelier venue concept, which was food led in a quirky but relaxed environment.

“Over time we have adapted to our clientele becoming much more student based due to the University being right across the road.

We now call it our flagship venue because it’s still the busiest of our venues by far.”

When they won the Emerging Entrepreneur award, sponsored by Colin Blair of Buzzworks and David Wither of Montpeliers, the prize was mentorship from David and Colin. Lauren says, “The award was extremely beneficial. David and Colin were really helpful because they gave us so much insight into the industry. You could ask them anything without the fear of them judging you. They helped us make a plan, decide what we wanted to do for the future and how we were going to achieve it. They even shared mistakes that they made when they started out in the industry and how we could troubleshoot these. We were still in contact with them long after the years mentorship had finished, and we know we could still just send them an email and they would help wherever they could.”

The two were also on hand to help when Covid hit. But Lauren and Calum didn’t rest on their laurels during the pandemic. They operated as a takeaway and used the time to scout out possible new venues. Says Lauren, “We found what became The Giddy Goose Forfar in July 2020 and then opened it in April 2021. Once that was up and running, we then opened The Giddy Goose Perth in November 2021. They both came out of lockdown as we got good deals on them.

“We intended to run Perth and Forfar in the same way as Dundee, but we quickly learned that it was a different type of customer.

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There were no students here, it was all families and working professionals. The venues have similarities because the Giddy Goose is a brand, however we have made alterations to the menus and in the way we run service to cater for the different markets.

“For instance in Forfar, we have just launched a tapas night on Fridays – our Sunday roast boards are also proving a hit. Our customers trust our ideas so it’s a place where we try new things and see what works.”

Talking of new things, the couple are about to launch a completely new 60-80 capacity venue in December in the shape of a tapas and cocktail bar, Black Mamba. The unit, which was formerly Tonic, is just down the road from The Giddy Goose Dundee.

Lauren says, “They are close to each other, but they are two such differing concepts that they will not be competing against each other. We’ve completely ripped out and renovated the entire place so it’s unrecognisable to what it was before.

“Although a tapas venue, our theme is not Spanish, the food is going to be from any type of origin. We are looking to alter the theme and menu quarterly, bringing in new influences and flavours, so the customer can always try new things. In line with that, we are doing the same with the cocktail menu. For example, our first menu will have an Asian influence and so the cocktails will match that.”

It will not come as a surprise to anyone to learn that there are plenty of further plans in the pipeline. Lauren says, “Technically, we now have five units. We still have The White Goose, although it is currently closed and has been sitting in limbo since Covid. We have focused on the Giddy Goose venues because they brought in a lot more money because they were bigger venues. However, The White Goose was our first one, so we didn’t want to let it go. We are refurbishing it now and our plan is to relaunch it once Black Mamba is open. It will still be a café bistro, but we want to update it and make it more modern.”

“Our long-term plans are to open more Giddy Goose and Black Mamba venues. Depending on how the concept works in Dundee our vision is to grow the Giddy Goose brand to more towns, and where we have a Giddy Goose we also want to pair it with a Black Mamba nearby. It makes sense in terms of market share and makes our venues easier to manage when they are close together.”

Lauren and Calum have ambitious plans, but its not only their work life that is busy. The couple, who married in 2019, also have two young children. In fact, when they won the Emerging Entrepreneur Award Lauren was pregnant with Arthur who arrived in 2019, since then they have had a daughter, Lucy.

Lauren smiles, “I definitely need more hours in the day but somehow we manage between us. We take on different roles each but decide on everything together. We are lucky our relationship just works. We are eager, still very driven and we want to put a real stamp on the industry.

“Every week I still do shifts on the floor to help train staff and see what is happening at the venues first hand. You need to be here and see how your venue is running, what is working, what isn’t working, and if there are any problems. But we always take a Sunday off as that is our family day with the kids. The thing is, I still enjoy it so much. It can be tough and challenging but I wouldn’t

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have it any other way. If we were doing a 9 to 5 job, we’d just be bored.”

One of the things that has been very important to Lauren and Calum is to grow their business whilst remaining debt free.

She tells me, “We lease all our venues. The better we do and the more we earn, the more we can reinvest in other units - it’s the best business model for us.

We don’t come from money; we don’t take business loans and we don’t do bank loans. We are still young as well, (Lauren is 26 and Calum 29) obviously we are tied down with businesses, but the thought of being tied down to loans is not for us.”

Lauren is a great ambassador, not just for women, but also young people in the trade. I asked her what challenges she has faced

and what advice she would have for young people starting out with the dream of owning their own venue.

She says, “I did find that some people didn’t take us as seriously because we were young. Some people we were buying from thought that we were naïve, and we really had to find our feet and say, ‘this is what we want, if you can’t do it, we’ll go elsewhere’. I had similar issues in managing some staff as I found some people don’t like a younger boss. That was one of the biggest challenges for me, but through experience you quickly learn how to manage people.

“My advice to anyone starting out is just do it. Don’t be scared to ask other people for their advice or help. I think there’s a big stigma around this, but people should just share their experiences and where they’ve gone wrong. You shouldn’t be afraid of people judging you, because if you do well, then their opinion doesn’t matter anyway.”

It’s hard for me to picture people underestimating Lauren.

She is engaging, bright, ambitious and clearly a very savvy businesswoman. In fact, I wouldn’t be surprised if I was writing even more about her in the very near future!

Best wishes to all our customers for the festive season!

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R.M. Upholstery BESPOKE BAR SEATING SPECIALISTS

DELIGHTED TO BE INVOLVED WITH FREDDY’S AND WISHING THE TEAM THE BEST OF LUCK

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FREDDY’S

24 FREDERICK STREET, EDINBURGH EH2 2JR

BY NICOLA WALKER

F

reddy’s is the latest addition to Edinburgh’s late-night bar scene, celebrating live music across two spacious rooms. The venue promises ‘a combination of live music, signature serves and cocktails and world class beers’. It has been beautifully designed in collaboration with ARKA Design Studio and the creative minds at Too Gallus.

The interior is contemporary, yet warm and welcoming, with moody lighting, exposed brick and cosy corners.

Karen Hamilton from ARKA tells me, “We wanted to create a space that was fully inclusive and unpretentious.

A warm atmosphere where the customer could relax and watch live music but that could also have a real party atmosphere depending on what entertainment was on.

The main theme throughout was a laid-back industrial look but we added aspects to create a vintage Hollywood feeling. We used a mixed palette of reclaimed brick and timber, vintage lighting, luxurious velvet, playful show lighting and neon signs.

“Working with Too Gallus was amazing as they came up with all the phrasing used on the neon signs that run

throughout the venue. They also worked with the colour palette I was using and took the dark emerald green, which is now the Freddy’s signature colour, and used this through all the branding. It really was a collaborative effort.”

The first room I entered has that real industrial feel, with cool white lighting and clean lines. The main feature of this room is the bar. This has a completely mirrored canopy and a rear wall that creates a ripple effect. It has been finished with bright white LED lights, metal grating and a white neon sign stating, ‘Show Me The Money’! The front of this bar is adorned with decorative plaster, which at some points is finished with a swirling design and at others is left in a contrasting distressed state to create depth and texture.

The bar has a black marbled top, and this material has also been used to create some of the tables around it.

These have rounded corners, a slick trimmed finish and are fitted with metal lamps.

The left-hand side of this room is monochrome in colour with a feature wall that has been painted white, over the bare brick, with a huge black ‘It’s Showtime Baby’ mural in DRAM DECEMBER 2023

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Licence/138 sq. m Q Up to 60 Covers (on one level inc. Kitchen) Q Hot Food Consent/Rent £30,000 p.a. with new lease ext.

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Q Renowned South Side Glasgow Restaurant Habitat CaféCovers Q Same owners for 12 years+/ 40+ The Square, Aberfeldy, Perthshire Q Award Winning Café/ Q Full Premises Licence + well equipped kitchen Bistro Q Same Owners 10 years Q Trading space and services all on one floor (66.25 Q Full Premises Licence Q Commercial Kitchen Q Lease ext. to 2032/ sq m.)

Rent £17,000 p.a.

Q 35+ covers inside Q Residue of 25 year lease to 2041/Rent £22,500 p.a.+ 20 outside Leasehold: Offers over £85,000

Ref: 37130/EPC G Leasehold: Offers over £75,000 Ref: 19553/EPC G

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Bruntsfield, Edinburgh Q Independent Speciality Coffee + Brunch House Q Prime Pitch overlooking the Links and Meadows Q 40+ Covers Sit-in/ Takeaway Q Hot Food consent/Rent £13,000 p.a.

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Apiary Restaurant

Select were delighted Newington Road, Edinburgh to be voted Best Bespoke Q Popular longUK Hotel & Restaurant Supplier 2022 established Restaurant Leasehold - Offers over £65,000 Ref:10805/EPC G Select Contract Furniture offers decades of combined Q Same business owners expertise in the manufacture, design and Register for free10 in 2023 on our Website nearly years installation of quality interior furnishings for hotels, Q Full Premises www.therestaurantagency.com restaurants and bars.

Licence/138 sq. m Scotlandʼs premier contract furniture showrom and Q Up to 60 Covers (on design library. Tables - Chairs - Fixed seating Re-upholstery - Bedroom furniture - Beds one level inc. Kitchen) Manufacturer of soft furnishings - Flooring - Expert Q Hot Food Consent/Rent fitting & installation on all products. £30,000 p.a. with new To arrange a showroom or site visit please email lease ext. or call us on: RE PR DU IC CT E IO N

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Bruntsfield, Edinburgh Q Independent Speciality Coffee + Brunch House Q Prime Pitch overlooking the Links and Meadows Q 40+ Covers Sit-in/ Takeaway Q Hot Food consent/Rent £13,000 p.a.

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DRAM DECEMBER 2023

Register for free in 2023 on our Website

the centre. This is partially covered in fine metal grates in keeping with the industrial vibe. There are also large pillars covered in smart shiny green tiles and finished with a metal trim. This beautiful tiling is a theme throughout the venue. The other walls are a mixture of exposed red brick, painted black brick, reclaimed green brick and rustic wood panelling.

The seats in here vary from black leather fluted booth seats, a mixture of dark green or tan leather quilted chairs of differing heights, and a large brown Chesterfield corner sofa. There is a smaller stage tucked into this room which is suitable for solo artists or acoustic acts. This stage floor and the surrounding wall areas are made from different types of reclaimed wood creating a rustic feel.

The lighting in here is fabulous and comes from various reclaimed factory style wall lights, some glass oval domes and other metal ones, which appear like pipes coming out the wall with metal shades on the end. There are also some more unusual cell lights with test tube filament light bulbs and eye-catching red neon signs.

The second room is quite different – although some of the design features overlap, it feels much less ‘bar’ and much more ’venue’. The stage area, affectionately branded in white as ‘Centre Stage’, is clearly meant for larger bands and is the main feature of the room. Also, both the lighting and interiors in this room create a warmer feel. In fact, there is an almost amber hue to the lighting. The stage itself is surrounded by wood clad walls with red velvet curtains and of course a large ‘Freddys’ neon in the very centre. There are also eye-catching large bulbs which are fitted all the way around stage giving it that real oldfashioned showbiz feel.

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The painted brick, green tiling and wood elements are echoed in here, but the pillars have a bare stone effect and the red brick walls have been distressed with plaster. These walls are up lit to highlight the detail and are also decorated with more unusual lights and even have disco balls adorning them.

The seating here is a mix of tan or green leather low booth style seating that runs around the walls of the room, green leather and metal cylindrical bar stools and some higher wood/metal chairs to accompany some raised tables. The other tables are smaller metal frames with round bare wood tops that almost remind you of the top of a barrel.

There are also two cosy booth areas tucked in to either side of the stage which feel like VIP areas with tan curtains on the walls and more red neon signs.

The bar in here is smaller than the other bar and is slightly more understated. However, it fits seamlessly into the design with a long, almost gold looking bevelled tile front. The green metro tiling, which has been fitted vertically here, makes for a smart backdrop to the gantry. There are large glass orb lights running the length of the bar.

There are loads of small details throughout Freddys design which have clearly been carefully chosen to fit the vision. They have seamlessly blended the contemporary industrial look with comfort, considered lighting effects and a vintage feel. This makes the most of the space for customers to enjoy the varying range of live music acts and DJs that they already have lined up for the coming months!

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DRAM DECEMBER 2023

BREAD MEATS BREAD

SILVERBURN, GLASGOW

BY NICOLA WALKER

I

t has been 10 years since Bread Meats Bread launched in Glasgow city centre and they have just opened their 4th restaurant located in Silverburn Shopping Centre. After starting out with a passion for burgers they have clearly established themselves as one of Scotland’s favourite burger joints.

Championing independent local suppliers, they are passionate about crafting the juiciest, most mouth-watering burgers in Scotland as well as great sandwiches and their famous poutine.

I wandered into Silverburn to check out their latest offering and to find out how the brand has adapted its design to the shopping centre location.

BMB have used Proc Concept and ARKA for the fit-out and design.

The first thing I noticed about the site is the sheer scale of it.

The restaurant sprawls out onto the shopping centre floor and there is a smart mezzanine level tucked into the rear. On the back wall of this balcony there is a massive neon version of the trademark Bread Meats Bread logo in bright yellow and red. The other branding to the right of the restaurant is a long vertical logo which is also illuminated.

There is a metal structure around the perimeter which folds into the restaurant and holds modern rattan lamp shades with a black trim over the booths. The booths are upholstered in a dark blue leather and have a fluted effect on the back.

This industrial looking metal frame is used again in the centre of the room to create two smart lines of bench style seating. This

booth seating is all upholstered in a mustard-coloured leather.

There are giant pendant bulbs and leafy foliage hanging from the cage above the metal which really adds warmth and enhances that area. This foliage is also used in planters which line the entire exterior of the entrance.

The chairs are retro looking leather dining chairs, in a mixture of mustard and red which match the logo perfectly. The tables are made from a range of materials, some wooden and some with a distressed grey metal finish.

At the very rear there is a bar area and an open plan kitchen hatch. This wall has been decorated in shiny white, bronze and black metro tiling in horizontal lines. The lights that hang from the ceiling here are large black metal lamps.

The mezzanine level has a metal caged fence around it and would be great for larger parties. The booth seating along the back wall is upholstered in the same mustard-coloured leather as downstairs, and the back wall is up lit with a red LED. The entire venue has that relaxed feel you want within a shopping centre eatery, but they have managed to design it in such a way that you still get the full Bread Meats Bread experience with a warm welcome and an incredibly tasty burger.

This location should be a winner especially with the massive amount of footfall that comes through Silverburn. I have no doubt that with the usual fantastic food and service it’ll be a massive hit for owner Luli Avdyli and there will be lots of new Bread Meats Bread fans in the very near future!

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Commercial Painters and Decorators Edinburgh and Central Scotland We are leading commercial painters and decorators in Edinburgh and Central Scotland, providing high quality painting and decorating solutions to Commercial properties

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90 HA

BUCK’S BAR

90 HANOVER STREET, EDINBURGH

M

ichael Bergson has opened Buck’s Bar No 5 - and it is another one for Edinburgh. The new Hanover Street premises on the site of the former La Rusticana restaurant has been given a rock n’ roll makeover which now has all the features of Buck’s DNA. However, although it might already look as if Buck’s Bar has been there for years, it has actually been created having totally stripped the venue out. In fact just about the only relic of its previous incarnation is the rustic plastered walls which have been given a make-over by decoraters Borthwick. The decorators have given the bar an authentic and warm feel.

In fact Michael is a creature of habit he has also used his regular joinery company - Vertice Projects who completed all the bespoke joinery - and with the walls clad in rough hewn timber you can see that they had their work cut out.

This is a great example of space well used.

Booths are used in the centre to make the most of the space, while fixed seating around

the walls allow maxiumum capacity. A large mirror also gives this basement bar the illusion of space.

The venue boasts two dining areas- the area at the front and through the back there is further seating. As you go through to the back, up a few stairs, there is an open-plan serving area and the toilets.

The ceilings are low and dark, there is plenty of neon, two glitzy chandeliers, and the usual rock and roll bric-a brac, I would imagine they will be adding to that over time.

The bar is striking and well laid out again it has been timber framed, and neon makes the area bright and cheerful.

Area Manager Ashley O’Brien told DRAM. “It has been really busy since we opened. We are getting lots of walk-ins which is great.

“I also love the fact that this is a basement bar and restaurant very much like the original Buck’s Bar and Thundercat.”

This is number 5, roll on number six.

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Patrick Clover

Founder, Stampede

Reform and Relief for the Hospitality Industry As a technology founder deeply entrenched in the hospitality sector, I have witnessed frst hand the myriad challenges that have befallen our industry, especially in recent times.b The dynamic landscape of regulations and economic pressures has spurred a need for comprehensive reforms and relief measures to ensure the survival and thriving of businesses within the hospitality realm.b I am going to explore some key areas where reform is crucial and share insights on how technology can play a pivotal role in addressing these challenges.

Alcohol Advertising: A Digital 0arketing Revolution

Compliance with alcohol advertising regulations and Minimum Unit Pricing (MUP) resuirements is paramount.

Leveraging digital marketing tools and analytics, technology can assist businesses in crafting targeted, compliant advertising campaigns. oftware solutions can aid in dynamically ad usting pricing structures to meet MUP standards without compromising proftability.

Non-Domestic Rates (NDR) and the Power of Data Analytics

Navigating the intricacies of NonÑDomestic Éates (NDÉ) is a complex task for hospitality businesses. IÅve plotted this out from ¾01½ to now, you can clearly see the reliefs coming down while the gross payable amount is getting ever so slightly increased. The delta created here will directly impact proftability and this trend looks like it will continue. Harnessing the power of data analytics and technology that delivers É»I will give a clear path to growth and increased sales.

The ob to be done here is making sure your growth rate increases faster than these changes.

In conclusion, the challenges faced by the hospitality sector demand a multifaceted approach, and technology stands at the forefront as a catalyst for positive change. By embracing innovation, fnancial management, marketing strategies, safety protocols, and workforce practices, hospitality businesses can not only weather the storm but also emerge stronger and more resilient than ever before. As a technology founder dedicated to the wellÑbeing and sustained growth of our industry, I am optimistic about the transformative power that technology holds in reshaping the future of hospitality

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IÅd welcome the chance to talk to any operators more on these topics and others.

10:45

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stampede.ai hello@stampede.ai 0131 510 700½

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SCOTTISH HOSPITALITY GROUP LAUNCHES The Scottish Hospitality Group had its official launch last month at The Citizen in Glasgow hosted by Mario Gizzi.

Members and founding members gathered to celebrate the formation of the group. SHG members have a collective turnover in excess of £600m and employ more than 6,000 people across the country. The group is made up of only independent Scottish companies.

Richard Lochhead MSP Minister for Small Business, Innovation and Trade joined the members for lunch and gave an address to the guests.

Kenny Blair, MD of Buzzworks, also gave an insight into the group and its ethos while Stephen Montgomery chaired the event, which was sponsored by Stampede, Inverarity Morton and Limone di Capri.

If you are a forward thinking, independently owned pub or pub group and would like to join contact Stephen Montgomery on 07720 636610.

Guests included Giovanna Eusebi, Anna Christopherson, Kenny Blair, Siobhan Edwards, Louise Maclean, Malcolm Simpson, Susan Young, Bubbles Randev, Michael Bergson, Ashley O’Brien, Mario Gizzi, Steve Annand, Euan Bain, Richard and Grahame Harris, Graeme Arnott, Nic Wood, Patrick Glover, Caroline Loudon, Nic Wood, Carlo Coia, John Mustard, David Stewart, Adam Murphy, Leandro Crolla, Iain Reid and Allan Henderson.

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A YEAR UNDER THEIR B

There has certainly been no shortage of great new venues opening in the past year. Nicola Walker spoke to the ow

Ramen Dayo - Finnieston Ramen Dayo launched its Finnieston instalment of the brand in February 2023 bringing its trademark mix of Japanese ramen, sake and cocktails to a new audience. Owner, Paul Beveridge said, “The vision for Finnieston was based on the original vision board for our first venue in Gordon St Lane which was to create a Yokocho style Tokyo alley, with a bustling feel about it. We also had the opportunity in Finnieston to add Izakaya style private booths downstairs, which people love.”

He adds, “Things have been going great! We have an amazing team and we’ve received a good reception from Finnieston locals. It’s been a learning curve working staffing levels around the concert schedules (Hydro, Armadillo and SWG3).

At times, a Monday can be as busy as a Saturday, depending on who’s performing. It’s tough though having lots of tables cancel when there’s a last-minute concert cancellation.”

The first year looks to have proved a hit and they are hoping to expand further into the city centre next year promising more news soon!

Bartenders Lounge Aberdeen Bartenders Lounge burst onto the Aberdeen bar scene in December 2022. Owner Craig Scott says, “The first year has been a rollercoaster. Opening a cocktail bar at the age of 22 was never going to be easy, but I definitely underestimated it. There’s been laughing, crying, blood, sweat and tears to make it all work but I wouldn’t have changed a thing this past year. We’ve had our issues but our first year has been a real high and we’ve managed to maintain a premium standard in order to deliver an excellent service to our guests.

“I can’t praise my team enough for their attitude. Any challenges that we have faced were met with a ‘how do we fix it’ mentality. To comfortably say the business is here to stay is a great feeling and I’m excited to keep pushing the standards and new ideas for 2024. So far, the city and our guests have been loving our style of hospitality.”

These new ideas include a tapas kitchen opening in December, plans to open a virtual whisky shop, an upstairs speakeasy with a focus on sustainability, and even a mobile bar for events.

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Bar 13 - Edinburgh Bar 13 opened in Edinburgh’s West End in June 2023. The community pub is owned by husband-and-wife team, Rory and Cara Gallagher, who have took their first leap into Scottish hospitality after years of owning successful music bars on the island of Lanzarote.

Cara says, “Things have been up and down but we’re definitely heading in the right direction. We’ve built up a great regular clientele and brought in new offerings such as cask ales and a new food menu. We’re been listening to what the customers want and adapting to that. People have been so supportive.

“We are very much looking forward to 2024 and building the business. We’ve used the first six months for a bit of trial and error. After Covid, I feel the customers habits have changed and therefore we’ve moved our music offering to an earlier time. It was all about getting more stable and consistent with the offering. Our previous pub experience was in Lanzarote, so our challenge has been to adapt that to Scotland and the way things are done here.”

They have plenty of plans in the diary such as more live music dates from owner and musician Rory, quizzes and a monthly charity comedy night.

The East End Fox - Baillieston The East End Fox opened in Baillieston last winter and has been a massive success for owner Ferrier Richardson. It has won various awards including the Kopparberg New Bar of the Year at our own event. He says, “The East End Fox is a proper pub with a Scottish twist. The key here is the location - we are delivering a town product in a local community.

“We’re not operating in great times, good staff are difficult to find, and costs are expensive, so you’ve got to be clever how you operate. I think the Government in both UK and in Scotland could also be doing a lot more to help the industry.

“We’ve been doing a lot of events and catering to the local community. You’ve got to be creative to make your business work and having a good social media presence is so important.

“We don’t open Monday or Tuesday because we know there’s no point currently and it reduces both our costs and the number of people we have to employ.

“Next year we are hoping the weather will be better so we can get more use out of our beer garden which we have heavily invested in.”

“We would also like to do another site of a similar concept if we can find the right one, but we certainly won’t be doing it for the sake of it. I feel like if you can get by in these times hopefully things will improve and there will be bigger rewards to come.”

R BELT... WHAT NOW?

oke to the owners of eight of them to find out how their first year has been and what their plans are for the future!

West Side Tavern - Partick

El Santo - Glasgow

The West Side Tavern brought a little bit of New York flair to Partick when it opened in December 2022 offering a traditional Italian American style tavern where the food is on par with the drinks offering.

Owner, Josh Barr said, “The first year of trading has been great but it’s definitely a work in progress as we continue to establish ourselves. We had a good summer with our beer garden; it may not have been the best weather, but it gave us a real idea of what we can achieve there.

“This year has been brilliant for development – everything, from the cocktails to the pizzas. We now have our inaugural cocktail menu based around New York icons and the customers are loving it. Our biggest challenge was the daytime trade, especially Monday to Wednesday but we have some great ideas to address this which we are hoping to launch next summer.

“We are also looking expand on what we have already been doing events wise. Our Thursday night is music focused with live jazz, plus we have a vinyl jukebox night where people can bring their own vinyl to play. Also, in our beer garden we have a great BBQ hut. We’d love to look at bringing in some great local food pop ups for the Summer.”

El Santo, an immersive Latin American experience, opened in Glasgow in December 2022. The venue owned by Jonathan Doherty’s WORQ Group has had a good first year. Said Claire Freckleton, “We are about to celebrate our first year of El Santo! and I think we have made an impression on Glasgow’s drinking and dining scene with the Latin American concept proving a huge hit with all age groups. The ‘hidden’ speakeasy bar within El Santo, El Santito, has also made a name for itself with popular margarita masterclasses. We also have regular live entertainment, including Fiesta dancers, DJs, drag queens and musicians. Plus, we have weekly “open mic” sessions where budding local performers can take to the stage.”

Next year will see El Santo getting a new tequila rack and another door. But the group also has lots planned including an expansion to the Revolver Hotel brand and a boutique hotel in Warrington.

Thirty Knots - South Queensferry

Coco Boho - Edinburgh

Buzzworks opened not one, but two venues in the past year - Thirty Knots in South Queensferry and Scotts Greenock!

Both venues are already proving a huge hit . Buzzworks MD, Kenny Blair comments, “We’ve had a great first year and we are now about to open a first-floor events, function and wedding space in Thirty Knots this month. What attracted us to Thirty Knots was the location - iconically Scottish and overlooking the famous railway bridge. It was a traditional building and we wanted to do something quirky in it, but with a menu that appealed to the whole family. It’s also got a big outdoor area that we can capitalise on during the good weather.”

“Scotts Greenock opened in June, and it’s been amazing as well. Out of our 20 venues the view there is just second to none. When you sit there and see the Waverley going by it is truly magical.

“There are challenges in the industry in relation to costs and the economy, however, there will still always be opportunities. You’ve just got to more careful about them in todays climate. We are currently in the legal stages for two new sites and looking carefully at other opportunities for 2024.”

Coco Boho, the new late-night destination below Tiger Lily in Edinburgh, opened in July 2023 and has already made its mark on the city. Owned by the Montpelier group, the aim was, “to create a fun, energetic late-night bar that was an alternative to the outdated nightclub model.”

Managing Director Innes Bolt comments, “Things are good. We have established some incredible nights and there is still more to launch in 2024. Christmas is looking strong for us too. The late-night economy is still in recovery, but Scottish operators are developing some great new concepts to combat this.”

One of the great collaborations Coco Boho have already announced is with award winning social enterprise ‘Turn The Tables’ which will bring DJ masterclasses to the venue. This new concept involves learn to DJ whilst enjoying a drink in a fun, relaxed environment.

As for the future, Innes adds, “In 2024, we look forward to more collaborations, more entertainment and more fun for everyone.

There’s no need to pre book, just rock up and enjoy!”

Just some of the other bars that opened ...

Tuk Tuk - Edinburgh Oi Mamma - Bearsden Six By Nico West End Glasgow Banca di Roma Glasgow The Potting Shed Bucks - Edinburgh Arcadia - Aberdeen The North Bar – Peterhead The Rose Reilly Hampden FISH SHOP - Ballatar Beat 6 - Bearsden Monterey Jacks Strathclyde Park Kuzina - Edinburgh Kitchen 77 - Silverburn Merchant Steakhouse – Glasgow The Skillet – Glasgow Patron Saint - Edinburgh Chaakoo - Edinburgh Hatch - St Andrews 55 - Bearsden Alchemist - Edinburgh Nairns – Bridge of Allan Bizarron - Glasgow Bute Yard Malones - Leith Table Twenty Eight Glasgow Charlie Browns Cocktail Bar Ruma Edinburgh Puffin Rooms Edinburgh The Millwood Shawlands Rum Bongo - Glasgow One 11 Main St Prestwick Shapeshifters Aberdeen Flightclub Glasgow Glasgow

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ROUNDUP Best Bar None Awards Glasgow The Grand Central Hotel was the venue for this year’s Best Bar None Glasgow Awards with bars, pubs and late night venues picking up the coveted Gold, Silver and Bronze accolades. For a full list of winners see our website.

Eusebi Deli was chosen by the Italian Trade Agency in London to host Italian Cheese Week in Glasgow! To kick off the week-long celebration it hosted a 5-course cheese dinner, with Glasgow’s very own cheesemonger, George Mewes, who showcased his skills by expertly opening a massive 40-kilogram Parmigiano Reggiano wheel. The menu showcased the very best of italian cheeses and the team at Eusebi team did a grand job. Well done.

DRAM DRINKS RETAILING AND MARKETING PUBLISHED BY MEDIA WORLD LIMITED e: news@mediaworldltd.com w: dramscotland.co.uk Editor Susan Young • Chairman Noel Young • Editorial Nicola Walker, Nicola Young • Advertising Kimberley Andreucci, Sylvia Forsyth • Kasia 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.

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DRAM DECEMBER 2023

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