DRAM Scotland 400 April 2024

5 x runner up prizes worth £1,000 to be won

Purchase 4 x Strawberry & Lime kegs between March and May to enter

T&Cs: To enter, purchase 4 x kegs of Kopparberg Strawberry & Lime Cider between 1st March & 31st May 2024 to be entered into the competition draw. Entrants can enter the competition as many times as they like during the promotional period, assuming entry criteria is met. Kopparberg Strawberry & Lime 30L kegs must be purchased from a participating wholesaler. Please refer to the QR code to find participating wholesalers. All entrants must be an on-premise customer of Kopparberg, with Kopparberg Strawberry & Lime Cider being available on draught. All competition winners must agree to list Kopparberg Strawberry & Lime Cider on draught for 1 year. Full terms and conditions available by scanning the QR code. Promoter: Cider of Sweden Ltd t/a Kopparberg UK, LS1 4PR.

For information on the £10,000 venue makeover and runner up prizes on offer, as well as competition terms and conditions, scan the QR code.

WELCOME

It’s our awards launch issue and I am delighted to tell you that we have some great sponsors and great categories. Check them out on page 21. Meanwhile head over to the website to find out more. Voting opens on 5th April. Remember you have to be in it to win it.

And winning is what Hey Palu did last year. They took home the Cocktail Bar of the Year trophy.

Nicola Walker caught up with husband and wife team Alex and Rachel Palumbo to find out more and they also revealed they are set to open a new venue.

There is plenty of upbeat and new venues opening in Scotland - Stravaig has just opened in Ayr while The Piper Whisky Lounge also made its debut. We cover them in our design features alongside the new-look Herringbone.

Meanwhile I take a look at Tech you can’t llive without and Nicola Walker talks to nine of Scotland’s Best General Managers.

See you all next month.

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

09

TECH WE CAN’T LIVE WITHOUT

Tech has played a major role in the on-trade since the pandemic. We check out what’s hot.

FLYING HIGH

16

21

Nicola Walker talks to Alex and Rachel Palumbo of Hey Palu.

SCOTTISH BAR & PUB AWARDS

The launch of the 2024 Awards. Check out the categories and all our sponsors.

27 A FOCUS ON NINE OF SCOTLAND’S GENERAL MANAGERS

30

DESIGN FOCUS

Herringbone Edinburgh; Stravaig, Ayr and The Piper Whisky Lounge

42

Have you heard the Ruma?

Edinburgh’s first speciality rum bar, Ruma, has opened on the city’s Broughton Street.

Ruma, which is Scots Gaelic for “rum”, has over 100 bottles of the spirit - making it the largest rum collection in Scotland. Run by Jamie Shields and Steven Aitken, two seasoned veterans of the Scottish bar industry, the bar lists rums from as far as Barbados, Guyana and Fiji, as well as a wide range of Scottish rums. It also offers a range of signature cocktails including inventive twists on classic rum serves.

Ruma Co-Owner, Jamie Shields, said, “Ruma was born, as many good ideas are, over a couple of drinks with a couple of pals. Edinburgh didn’t have a dedicated rum bar and rum has been growing in popularity every year. It’s taken a lot of research and planning but now is the perfect time to launch with summer around the corner.”

Steven Aitken, Ruma Co-Owner, added, “Edinburgh’s bar scene has grown from strength to strength over the last decade. Being home to Scotland’s largest collection of rum is something we’re really proud of. There’s so many types & variations of this delicious spirit offering endless possibilities of what it can do in cocktails. To see everything come together is incredible and we can’t wait for the wonderful people of Edinburgh to walk through Ruma’s doors.”

KILPATRICK’S AMBITION OF IRISH TAPAS COMES TO FRUITION

Glasgow’s new Irish Tapas restaurant, 33 Ashton Lane, opened it’s doors on St Patricks weekend above Irish bar Jinty McGuinty’s.

Operated by industry stalwart Phil Kilpatrick, the venue is serving up a modern twist on traditional Irish cuisine, through contemporary tapas style dishes.

Phil told DRAM, “Jinty McGuinty’s is one of my favourite bars and I always wanted a food option when I was drinking in there. I’ve known Jinty for years and I suggested to her that I took the place on. It had been lying dormant for five years and I thought it offered real potential. I also really wanted to bring something new in Ashton Lane - the real food of Ireland and modern Irish cooking.

“There are small plates and some bigger plates, all made with great quality ingredients, so people can pick and match whatever they want. We have just opened but everyone that has been in has been very complimentary.

“We are also doing Spice Bags, a real traditional Irish takeaway dish that will be available in Jinty McGuinty’s pub and their beer garden throughout the summer. These are a phenomenon in Ireland, every chippy in Ireland does one.

“We are going to expand the menu over the coming weeks. The opening menu just had a taste of what we will offer as we wanted to get open for St Paddy’s Day. We want everything to be of a high standard and live up to the reputation of modern Irish cuisine. We look forward to welcoming people to try the magic of the Irish Tapas and of course the spice bags!”

A taste of Venezuela comes to Aberdeen

The team at Foodstory in Aberdeen’s Thistle Street have announced that their upstairs space is now home to La Tiendita Del Sabor, a new Venezuelan restaurant and bar. The name, which means ‘The Little Flavour Store’, has a menu of plantbased and vegetarian dishes that they say are ““fresh, tasty and melt in the mouth.”

The restaurant is collaboration between the café and the Diotaiuti family who have been in the UK for 12 years and who have previously had a food truck in Brixton Market in London. The family are all working at the restaurant and include father,

mother and daughter team, Carmelo, Glenda, and Camilla. Camilla told DRAM, “My dad had visited Scotland for a holiday and loved the people here, so we moved up three years ago, after living in London for nine years. This is the first restaurant we have done in Aberdeen. It’s going well, our customers have been loving the food like our Cachapas and Empanadas. My dad makes all the vegan beef, chorizo and cheese himself, so it’s all natural and homemade. The food is traditionally Venezuelan plus my dad and I both sing in the restaurant as well, so it’s a real experience for our customers.”

‘Somewhere by Nico’ has launched after 19 months of development above sister venue, Six by Nico at 358 Byres Road, Glasgow. The venue promises a new cocktail experience every six weeks, similar to Six by Nico but with cocktails the focus rather than the food.

It’s first theme, ‘Land of OZ’, takes guests, say the company, “on a magical journey down the yellow brick road”. With owner Nico Simeone, revealing that demand was far beyond anything he’s ever experienced, with more than 3,000 people signing up to catch a first glimpse of the venue, and to try the six-course cocktail tasting experience which comes in at £65.

He said, “People are looking for more than just a drink; they want an experience. We believed that to be true and that’s been vindicated; we’ve been blown away by how popular this has proved to be. “The venue is exactly what we dreamt of. It has an exclusive members’ club feeling, something I think Glasgow needed but is definitely more than ready for.

“It’s drinks-led, but we’ve put as much attention on the alcohol-free menu – while it feels exclusive, this experience is designed for everyone.”

Arc Inspirations debuts in Scotland

Arc Inspirations, the bar group which operates premium bar brands including Banyan, BOX and Manahatta, is set to debut in Scotland when it opens its first Manahatta cocktail bar in Edinburgh this summer. It follows the announcement that it has raised £7m after securing a £4m loan from its banking partner, HSBC UK, and a £3m equity injection from other shareholders.

Manahatta Edinburgh, the brand’s tenth venue and the companies 21st in the UK, is a New York inspired cocktail bar. The company is also eyeing further launches in London, Liverpool, and Cardiff in 2024.

Co-Founder and CEO Martin Wolstencroft commented on the plans saying, “We’re grateful to the HSBC UK team and to our shareholders who continue to believe in our business and support us on our ambitious growth journey. Together we have achieved a number of key milestones, with four successful new site openings in 2023, and our most successful festive period to date. Each success is testament to our team and culture, and I thank each and every member of our team as we continue to build what we believe is the best bar business in the country.”

Under The Table is set for April Launch

Chef Sean Clark and business partner Paul O’Donoghue, a former wine merchant, are set to open their first joint venture, Under The Table, this April in Edinburgh.

The new venture is being backed by Hollywood director and producer Joe Russo, best known for his work directing the Marvel film series. Joe, who is a renowned foodie, has invested in the Under The Table project, after dining at The Table restaurant (Sean’s original restaurant), and experiencing Sean’s cooking first hand. Located on Dundas St, directly underneath The Table, the 50-cover bistro will offer both a fixed price lunch and an A La Carte menu. It will also include an extensive wine list curated

by Paul.

The kitchen will be led by head chef Alberto Giaccone who brings with him over two decades of experience from Michelin star restaurants and luxury resorts where he perfected Italian and French cuisine techniques.

Co-founder Paul O’Donoghue said, “Under The Table brings to life conversations and ideas that have been fermenting for over six years. We will be an ingredient focused restaurant with strong links and references to classic European cuisine, taking inspiration from the Bouchon’s and Osteria’s of France and Italy that we love, where wine lives front and centre and warm hospitality is ever present.”

Vittoria Group invests £1.2M in Leith Walk

Vittoria Group are investing £1.2m refurbishing the iconic Vittoria on the Walk site on Leith Walk and splitting the premises into two separate sites with Vittoria on the Walk entrance moving to the Brunswick Road corner with a new venue the Brunswick Book Club set to open too.

The Brunswick Book Club will be a community style bar serving great local beers, cocktails, specialised coffees, breakfast and comfort food.

Leandro Crolla, Director of the Vittoria Group, told DRAM, “Leith Walk has changed and diversified over the years, and we thought now was a good time to make some changes. It’s still a very busy site, but we’ve decided to split it in half and create a concept where both corners are constantly busy.

“The Brunswick Book Club will be a real hybrid café/bar and will have live music, a quiz and DJs at the weekend. It will be open from 10am till 11pm and midnight on the weekends.

“Vittoria On The Walk will also have a brand new look and will open from 5pm and all day at the weekend. Both venues will work independently with completely different staff, uniforms, looks and offerings.

“This unit has been part of the group for over 50 years since our Nonno opened it in 1970 so we need make him proud. It’s a very special project and we want to create a great feel.”

The venue had been closed since 2019 and is the first venture for the couple. Ian said, “The place always had a great reputation, so it was the perfect fit for us. We’re good friends with former owner Bill Costley, so we’ve always got him on hand for advice.

“We’ve been so busy since we opened and we just want keep the momentum going with great food and a good selection of drinks”

Chef Ian Mackie and wife Julie have taken over The Cochrane Inn in the village of Gatehead, near Kilmarnock.

EDRINGTON AND BEAM SUNTORY TO END DISTRIBUTION AGREEMENT

Edrington and Beam Suntory, are to end their distribution agreement in the UK with effect from 31st January 2025. Edrington UK will continue to distribute Beam Suntory brands until that date.

From February 2025, Edrington UK will focus exclusively on Edrington’s portfolio of ultra-premium and leading spirits. while Beam Suntory will establish its own commercial business for the UK market, led by Nick Temperley, MD UK & Ireland.

The Macallan is Edrington’s central focus in the single malt category, supported by Highland Park and The Glenrothes, other brands include the Naked Malt, Brugal premium rum from the Dominican Republic, The Famous Grouse Blended Scotch Whisky, and Wyoming Whiskey and Noble Oak in the American Whiskey category. Edrington also has a strategic partnership with No.3 London Dry Gin.

Beam Suntory has a portfolio which now includes Jim Beam®, Maker’s Mark®, Basil Hayden® and Knob Creek® bourbons; Japanese whiskies, including Yamazaki®, Hakushu®, Hibiki® and Toki™; and leading Scotch brands including Teacher’s, Laphroaig® and Bowmore®, Beam Suntory also produces brands such as Courvoisier® cognac, and Hornitos® tequila, Roku™ and Sipsmith®

OUT WITH THE OLD, IN WITH THE C LD.

MOSKITO REBORN

gin and Canadian Club® whisky. Beam Suntory and Edrington have had a long and successful partnership in the UK, dating back more than 25 years and evolving over time from the jointly-owned Edrington-Beam Suntory UK business (formerly Maxxium UK) into a third-party distribution partnership in 2021. During that time both portfolios have seen sustained growth.

Nick Temperley, Beam Suntory’s Managing Director for UK & Ireland, said, “Firstly, my sincere thanks to the entire team at Edrington UK, with whom we have partnered so closely for so many years, for their outstanding work on our portfolio in the UK.

“We have strong premium brands and we intend to create a diverse, world-class team anchored in London with capabilities in Scotland and across the country.

Edrington UK MD Mark Riley said, “I am excited at the opportunity to shape our UK business focused exclusively on opportunities for Edrington’s ultra-premium and leading spirits. The Edrington UK team has delivered strong results for Beam Suntory’s portfolio and we are proud to represent these excellent brands in the UK until next February.”

NEWS

ZHIMA - SCOTLAND’S LARGEST CHINESE RESTAURANT GETS SET TO LAUNCH

Zhima is the latest venue to be opened by Paul Sloan in partnership with Mario Gizzi and Tony Connetta under the Hunky Dory banner. The group also operate Chaakoo, Topolabamba and Panang.

Sloan has transformed the former Prezzo on St Vincent Place, into an upmarket and stylish Chinese restaurant with an investment of £1m and the opening is planned for mid April.

The new venue boasts 18 booths, offering plenty of privacy, a large bar area and a private dining room which takes 12. It has 136 covers in the main restaurant with 16 in the bar.

Zhima certainly makes an impact with original printed artwork, custom wallpaper, bespoke upholstery and black fretwork which has been created in Glasgow. Paul told DRAM, “We wanted to create a beautiful restaurant, with plenty of privacy. Generally, people say they don’t get enough privacy in Chinese restaurants, so we decided to create a restaurant that did just that. “Hakkasan has its own market, and Tattu has its own specific style - but we hope to impress with Zhima and our contemporary Chinese cuisine. Everything will be plated. It’s all about the flavours and the presentation on the plate. We hope to bring a bit of theatre to Chinese dining in Glasgow.” More next month.

EDINBURGH SET TO GET A TASTE OF THE SPANISH BUTCHER

RUSK & RUSK, the independent Scottish restaurant group, has confirmed its award-winning dining concept, The Spanish Butcher, will officially open in Edinburgh’s North Castle Street in May eight years after it opened in Glasgow. Speaking about this new development, James and Louise Rusk, co-founders of RUSK & RUSK said, “We are delighted to announce The Spanish Butcher will officially open on North Castle Street in Edinburgh this May. The development has been advancing at great pace since we acquired the building late last year, and we can’t wait to open our doors in around two months’ time. “Restaurants, for us, are about evoking emotion, storytelling, 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 are particularly proud to be a part of North Castle Street’s storied history, and to be contributing to its placemaking within the capital. Furthermore, the creation of 45 jobs is a significant statement by RUSK & RUSK on the value and ambition we place in this new restaurant, and in the city.”

Say Ciao to La Vista at The Cameron House

The Cameron House on Loch Lomond is now home to a new Italian 138-cover restaurant called La Vista with chefs Pasquale Calvanese and Pizzaiolo Ivano Erme at the helm.

The restaurant capitalises on its surroundings with large windows offering panoramic views of Loch Lomond while the interior combines modern styling with comfort, including space for both diners and evening entertainment as well as offering a private dining area for up to 24 people.

As well as La Vista, they have introduced the The Mercato deli which offers more informal dining for 50 guests. This area will offer artisan Italian hampers as well as produce such as pesto, pasta, olive oils and biscuits. Fresh produce such as Italian cheeses and cured meats will also be available from the deli counter.

An al fresco terrace set to launch in the summer will provide an additional 120 covers with spectacular views.

Café Cuil reopens and partners with Isle of Raasay Distillery

Isle of Skye’s brunch spot, Café Cuil has re-opened its doors for the 2024 season. It has also announced a partnership with its island neighbours, Isle of Raasay Distillery, to host a series of collaborative supper clubs throughout the year. A new menu of distillery-inspired drinks and dishes will also feature on the spring menu at the cafe.

The distillery is based on the neighbouring island of Raasay, which is just a short ferry journey from Skye. Chef-Owner of Café Cuil, Clare Coghill has been working with the makers of the awardwinning whisky and gin since she opened her business, and they share the same ethos of using the best local ingredients, with

Clare foraging for her menu and the Distillery inspired by location, distilled, matured, bottled and shipped from the island, with all products using water drawn from their own well on site, Tobar na Ba Bàine (The Well of the Pale Cow).

Clare told DRAM, “We are so delighted to be back open again for our third season on the Isle of Skye. It’s been a fantastic start with lots of visitors to the island already, and we’re looking forward to heading into the season with this exciting new partnership with Raasay Distillery. It’s lovely to be part of the island community I grew up with and means that we can work closely with other local businesses to create unique experiences for our guests.”

Molson Coors renews partnerships with King Tuts Wah Wah Hut

Molson Coors has announced the renewal of its partnership with the iconic venue King Tuts Wah Wah Hut in Glasgow. Mike Doyle, Key Account Manager, Molson Coors Scotland comments, “Entering our 8th year supporting this fantastic venue we believe it continues to be a great platform for our incredible brands, especially Coors, and shows our continued commitment to Scotland’s live music scene.”

Since its inception in 1990, King Tut’s Wah Wah Hut has been at the forefront of the Scottish live music scene and continues to be one of the most celebrated venues in the world.

King Tut’s is an exciting showcase for new and emerging bands and is the venue that supported some of the music industry’s biggest names at the start of their careers: from Oasis (who were famously signed by Alan McGee at the venue in 1993) to Radiohead, The Killers, Juliette Lewis, Pulp, My Chemical Romance, Florence & The Machine, Biffy Clyro, Manic Street Preachers, Snow Patrol, Frightened Rabbit and Paolo Nutini plus many, many, more.

INTRODUCING TWIN COAST SESSION PALE ALE

Sharp’s Brewery is introducing a new cask pale ale, Twin Coast Session Pale Ale (3.9% ABV), ahead of the summer season, as it celebrates 30 years of success.

James Nicholls, marketing controller at Sharp’s, said, “We’re delighted to be celebrating 30 years of great brewing at our home in Rock, Cornwall, and what better way to mark the occasion than with the launch of our new Twin Coast Session Pale Ale. We’ve taken inspiration from the Twin Coast peninsula in Cornwall where we are able to easily hop between county’s mellower south coast and the rugged north edge. Twin Coast Session Pale Ale encapsulates the two contrasting coastlines, with mellow biscuity notes combining with a vibrant hoppy flavour that customers are sure to enjoy. We’re helping our on-trade customers tap into the booming golden and pale ale category this summer while giving beer lovers a citrussy-hoppy beer that delivers on taste.”

CAFE SOLO DEBUTS

CAFÉ SOLO’s debut expression, CAFÉ SOLO ORIGINAL - the first in a range of full-bodied super premium cold brew coffee liqueurs made in the UK has launched. The team at CAFÉ SOLO will also be creating a selection of cask-finished coffee liqueurs. CAFÉ SOLO Brand Manager, Holly Harwood comments, “There continues to be phenomenal popularity for coffee-based cocktails, such as the Espresso Martini. We recognised the need for a premium coffee liqueur when speaking to bartenders across the UK. Many simply felt that the coffee liqueurs on offer were far too sweet or were not exciting enough. CAFÉ SOLO Original is the perfect sipping liqueur or base for your favourite coffee cocktail.”

Berry Bros. & Rudd has launched its 2024 Spring Release.The latest spirits lineup showcases a selection of whiskies and rum from both emerging and iconic regions, including Sweden, South America, Speyside and the Scottish highlands.

Single malt Scotch whiskies hailing from Speyside take centre stage with releases from Knockdhu, Craigellachie, Glenlossie sitting alongside a Benrinnes distilled in 1979 from Berry Bros. & Rudd’s highly coveted Exceptional Cask Collection. Accompanying the Speyside single malts is a peated Madeira cask finish from highland distillery Ardmore, offering earthy aromas that merge seamlessly into notes of sweet apricot and gummy fruits.

Representing the pinnacle of Swedish whisky craftsmanship and its flourishing distilling scene is a High Coast Peated 2012, a bottling with unmistakable nordic character that delivers an exceptional sensory experience.

The final spirit within the seasonal release is an elegant and fruity Guyanese rum.

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TECH THAT MAKES A DIFFERENCE

BY SUSAN YOUNG

Technology has come to the fore front over the last four years like never before. Pre-pandemic the most common discussion was around Epos, although some tech orientated licensed trade entrepreneurs were clearly early adopters.

I remember a number of years ago talking to Jonathan McDonald the man behind Scoop Restaurants who is responsible for Ka Pao and Ox and Finch. He was the first person to demonstrate to me how his company utilised QSR Automation in the kitchen – which allowed his chefs to work on a just in time basis, thus reducing stress, and which also allowed him to operate at maximise capacity. Today it is becoming more more common place. Athough he admits, “We’ve been using much the same tech for the last couple of years for bookings, labour and scheduling, procurement and kitchen order automation.”No doubt that is because it works!

Stuart Lapsley, MD of Lapsley tells me, “Kitchen screens are becoming more popular than paper. Customers who have put the technology in can’t believe how quiet and calm the kitchen is. People aren’t shouting when orders come in, chefs know what is ahead and how long they have to do the order.”

Today good tech, and there is plenty of it, certainly offers licensees the opportunity to maximise revenue through efficiencies – which save time and money. However technology also has has the added effect of improving working conditions as kitchen teams will tell you. Part of the issue today is keeping abreast of all the new tech on offer, the apps, what they can do for your business and are they worth the investment? That is almost a full-time job. And there is always the latest app to check out. You can end up going down a rabbit hole which is nearly where I went researching this. The good news is that trade What’s App groups are generally very good at recommending tech that works for them. Companies offering a plethera of services are also happy to come and see your operation and give advice on what tech would best suit your business. It is certainly not a case of one size fits all – in fact research shows that only 1 in 5 businesses describe themselves as tech savvy, as a result the majority of businesses need a tailored and intuitive solution which can be provided by the experts.

Says Stuart, “Our goal is help customers increase their sales, reduce costs and help them increase margins as well as service levels . The industry is struggling to get staff, and struggling with high energy costs and high ingredient costs. We know their challenges and automation can bridge the gaps. We would always look at a business and find out if there is an area of automation that would be particularly effective.

“Customers need systems that can automate processes and that in turn allows them to work more efficiently which saves money and they process more transactions and therefore make more money and that’s how system pays for itself. It is about driving efficiencies. Then that splinters out in all different ways.”

But before we go any further the most important part of tech is connectivity, and the necessity of having a backup plan should that

go down. Having been at a hotel in the highlands recently when nobody could checkout or pay because there was no internet –and hearing of a well known hospitality company who had weekend service revert back to pens and notepads because of an outage... there definitely needs to be something you can pivot to if your connections go down.

Epos (Electronic Point of Sale) systems have been around for nearly as long as I have been writing about the trade but having come from a newspaper background which delved into buying buying patterns of consumers, I could never understand why the information from these systems was not used more often to target consumers and use the information on trends, which it clearly offered, to drive sales. All that has now changed. As have systems.

In fact the pandemic really helped with this – people could no longer just walk in. The habit of booking online became the norm. That information that is now available from your Epos systems can, and is, used for marketing and it can be automated. With the right system for your business you can automate sending out vouchers to customers with upcoming birthdays, graduations or celebrations. Of course like anything the more effort you put in to gathering that information the better.

Another area of the trade which has seen a move toward technology is the very act of taking the order. Hand held terminals are much more prevalent and available from all good EPOS providers.

Says Stuart, “Using hand held terminals means that you can manage a restaurant with less staff – the order is taken, it goes straight to the kitchen, and staff spend less time going back and forward, they can also be promoted by the terminal to upsell.” While hand held terminals are now familiar tools the move to QR codes is took hold during the pandemic and although many companies are not sure about them – believing that customers want the familiarity of a member of staff, there is certainly a younger demographic which don’t blink an eye – and in fact, they prefer ordering by QR rather than conversing with waiting staff! Just like they prefer to be looking at their phone rather than talking on it! The customer is in effect taking their own order.

In fact full-service restaurant digital orders jump by 237% in 2021 according to the NPD group, and the majority of digital orders came from mobile apps. Digital ordering also offers valuable data insights to restaurant and pub owners. By looking at the trends – such as the most popular dishes, peak times, and customer preferences, businesses can market their offers more precisely and change menus to trends. This data-driven approach also allows better stock management, and better targeted marketing strategies, ultimately leading to increased profitability and customer loyalty.

Edinburgh-based Signature are currently trialling QR Codes, says Director Louise Maclean, “We have QR code order and pay in some venues on a trial and already we are seeing customer satisfaction increase and repeat purchase so it’s swiftly becoming a favourite of the teams. Me&U is the platform we are using and it’s working. Customers can get in an out quickly, interact with our people as

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TECH THAT MAKES A DIFFERENCE

much as they want it and pay and leave without having to wait for the bill to be brought and then the card machine. Certainly the younger generation who are all tech savvy appear to prefer to use apps rather than order in the more traditional way!”

Another cloud-based system is Tripleseat designed to help solve issues in hospitality – they solve the large party headache. They have a “one-of-a-kind reservation solution” to restaurateurs and consumers reserve tables for large parties – typically between 6 and 15 people. Built on the TripleseatDirect platform, the new Large Party Reservations solution aims to sort the 6+ people resercation often a challenge for both people looking to book a table and restaurants trying to accommodate them. For restaurants, large parties can be difficult to manage and staff resulting in poor service and lost revenue. For guests, it is a challenge to secure a table with restaurants causing frustration for everyone.

Tripleseat’s new Large Party Reservations enables the restaurant to offer online table availability, pre-ordering, and up-front payment. Armed with all the details for the reservation, the kitchen can prepare in advance and the venue can staff appropriately resulting in a positive and profitable reservation for everyone.

Jonathan Morse, CEO of Tripleseat ays, “Tripleseat continues to develop solutions to tackle challenges that restaurants face every day and turn them into revenue opportunities. The Large Party Reservations product solves a big problem for restaurants and addresses the needs of consumers by providing them with an easy and quick reservation capability.”

There has been talk recently of ‘Dynamic pricing’ which some bars, particularly in London have adopted – ie the busier it gets the more expensive a pint becomes. The trade, to some extent already does this – Christmas Dinner comes to mind – but it is not usually utilised on a daily basis. Tripleseat also offers a facility called “ Dynamic Minimums’ within its portfolio - Dynamic Minimums are prices that change and are contingent on things like venue location, event style, room, and timing to attract more business and ultimately bring in more revenue.

However when I ask operators what is the piece of software they couldn’t live without it is, time and time again – a Rota solution. If you are a small operation it is less likely you need Rota software - it’s possible to plan, share and communicate rotas manually by email, spreadsheets or even just by chatting with staff and putting the week’s rota up. But the more staff you have the more important it is.

Because the efficiencies that using Rota software bring are immense – for a start rota management software helps balance staffing levels accurately. It takes a look at levels of activity and forecasts what you need on certain days... there are lots recommended – Deputy, Rotacloud, Findmyshift – it’s about finding the right one for your business. Cost, usability and time management all come into play. You can find one that is sophisticated and does everything an HR function might do, from working out holiday entitlement to keeping employee records, equally there are more simple, but equally effective solutions too. Again the best people for advice are your

peers and the companies themselves.

Another income stream that has led to operators utilising technology is take-away. Once again it was the pandemic that caused that explosion and we all know why – it allowed our trade to survive, when premises were closed.

Although many operators now don’t offer this – many do, and not only that many who stopped it after the pandemic have now introduced it. If that is the case consideration must be given to having an EPOS system that can integrate with the systems used by delivery companies. For instance ICRTouch integrates with Deliveroo and Justeat.

But there are altenatives too – you can use an system like the one set up by Hungrrr – which is online ordering system which allows you to take food and drink orders through your own branded website and mobile app, with 0% commission although they take a subscription fee.

Cellar Management

It’s not just front of house that has technology make a difference. And it is not all about apps. Cellar management technology has also improved over the years.

One company that is at the forefront of the cellar management evolution – and it is evolution not a revolution – and that is Thompson Hunter – led by Craig Dempsey, who provide independent Tech services to the Scottish licensed trade. I asked him what improvements he had seen over the years, “The key thing has always been to ensure that customer gets their pint at the right temperature – and they notice that when they take their first sip. So cooling has always been important.

“We used to have flash coolers which meant the power was underneath the taps but now we have we use Glyco Cooling Systems and all the cooling is done from the cellar. These systems are energy efficient and save on waste and money while delivering a consistent, high quality draft beer.

“We use longer coils to ensure that the beer is kept 3 degrees or lower. We call it ‘foil and coil’ an original coil would be 5m long now they are 10m to 15m long in cooler – so there is more product in the cooler cooling down – instead of a third of a pint you can have a full pint – so it pours quicker. Every beer line is also touching a cooling line, which is wrapped with foil and then armaflex – the systems works by pumping a mixture of glyco and water through a trunk line that keeps the draft beer at a consistent temperature as it travels from keg to tap.

He is also keen to advocate using CO2 sensors and believes all cellars should have them. He told me, “We fit world-leading Analox gas sensors, which monitor carbon dioxide levels which are undetectable by humans. The slightest amount of CO2 in the atmosphere can put a person at risk so I believe that all licensees should protect staff by having a CO2 monitor installed in their cellar and alarm repeater at the entrance to the cellar. All my team have them on.

“Older clients who have in the trade a long time understand how

TECH THAT MAKES A DIFFERENCE

cellars work, however some of the new entries to the industry just see it as a storage room. They miss the opportunity that a good cellar brings – better quality beer, less wastage and less energy used. As money is now tighter I think they would benefit from focussing more on this aspect of their business. For instance, “Every cellar used to have a detailed specification sheet which told employees what temperature it should be at etc. Now they don’t. We actually provide them for our customers and it does help them.”. Says Craig, “If they do at least one check a week it makes a difference. They need to check the temperature, check they have enough gas and such like. If they have a problem I often ask them to send a photograph and if we can resolve it over the phone we will. We like to help our customers get a result.”

HEINEKEN SmartDispense® is another route which some licensees can use to help improve quality, reduce waste and free up staff time. This cutting-edge draught technology solution aims to support operators in delivering a consistently top-quality draught product, while being more sustainable versus traditional dispense systems.

The SmartDispense® CellarPro system is is estimated reduces up to 85% of water, beer and cider wastage, and saves 156 line cleaning hours, providing peace of mind for operators. The SmartDispense®system allows the product to be served to consumers in the best possible condition by keeping the liquid below

3˚ C, the optimum temperature, from the moment it leaves the keg through to the glass. It does this by fully trace-cooling the product from coupler to tap, which keeps the beer consistently chilled and ensures great beer and cider quality delivered every time.

SmartDispense® customers also receive an ongoing 6 or 12-weekly proactive service and quality visit, which includes a line-cleaning service and 24-point quality check on the system, cellar and taps. This minimises breakdown calls, disruption and frees up time for staff to focus on other duties within the venue and there is also training for the staff.

The future is already upon us and there are pubs using Self service beer taps, digital beer screens, projection mapping (audio visual), robotic cocktail servers, who embrace location-based apps and more. You don’t need to embrace it, but as one licensee told me recently, “you do need to keep adapting,” and the latest technology can help you keep your competitive edge.

All of the above technology – and there is lots more too has at its heart, solutions to the challenges facing hospitality. These bar technology solutions can be used by businesses of all sizes, and they can be relatively easily implemented.

You don’t have to worry about the exorbitant cost of investment –find alternatives that best fit the scale of your business, and any investment should be returned in savings. Technology can be used to ensure better service and customer experiences... and that’s what matters.

BY NICOLA WALKER

Despite only opening in 2019, Hey Palu is already one of the most talked about cocktail bars in Scotland. Having won multiple awards, including Best Cocktail Bar at our very own Scottish Bar and Pub Awards, they are now 5th in the UK according to ‘Top 50 Cocktail Bars’ and it’s easy to see why.

The Edinburgh bar is owned by husband-and-wife duo, Alex and Rachel Palumbo, who have an immense passion for the industry.

The two met in London. Rachel was from Brighton and Alex was living in London having moved from Italy at the age of 16. Alex was working in hospitality when they met, and Rachel had just qualified as a nutritional therapist. However, she used hospitality to supplement her income. She explains, “I got my first taste of hospitality when I was only 10 when I helped out at my Aunt and Uncle’s restaurant. I did various hospitality jobs, but when I was 25, I decided to take a break and do something else. However, I couldn’t shake the habit of hospitality. The people I knew kept bringing me back and office work just didn’t have the same energy.”

Alex on the other hand is originally from the Amalfi Coast in Italy and moved to London when he was 16 to work in his Uncle’s restaurant. He shares, “I was bored in Italy and when I came to London, I just fell in love with it. I worked as a waiter and had to learn English fast. The bartenders always looked like they were having so much fun and so I moved onto the bar. It was nice time, I loved the chat, the direct contact with the guests and the appreciation of the alcohol.”

“I started working in bars in London as the modern cocktail revolution took place. At the time cocktail competitions were the only way to see new things, connect to like-minded people and taste new ingredients - so they became a big part of my career. I still love going to competitions now.” Within two years of meeting the two were married, but by that time the couple were tired of London. Says Rachel, “I had a friend that had lived in the Cayman Islands. So, we went there to work in hospitality for 10 months.”

Alex explains, “We thought worst case scenario we could just come back. London wasn’t going anywhere, and I had always wanted to go to the Caribbean. I worked in a bar called Agua. It was the best bar on the island, and they were doing global cocktail competitions. It was great.”

Rachel adds, “I worked in the Calypso Grill, it’s an institution over there. It was the hardest job I’ve ever done, but the best experience I could have had. I would do four doubles back-to-back and then a morning or evening shift. I worked in every part of the business. I don’t think we would be where we are today if I hadn’t had that experience.”

The couple then decided to return to Rachels hometown of Brighton, but Alex found the move challenging.  He shares, “I couldn’t find the right job for months. Eventually I got a job in The Salt Room when it launched, and we won loads of awards the year we opened. We did things that they weren’t really doing in Brighton at the time such as offering a Bloody Mary prep box where guests could personalise their drinks with different spices, salts and tomato juices.”

They also considered opening their own bar, but they couldn’t find the right premises. Instead, the couple did some pop ups and some big openings for places.

However, the two were perhaps a bit ahead of trend. Rachel explains, “I

FLYING

FLYING HIGH

think we were just too early for it. People weren’t really going to pop ups yet and it was hard to make money or gain any traction.”

So, the couple decided to make another move to fulfil their dream of having their own place. Alex says, “We first came to Edinburgh in December 2016 for three days. We wanted to visit but also to look at it as a place to live and work. I could see there were a lot of small independent businesses in Edinburgh, and so on the plane back we decided to move! People are really passionate about the industry in Scotland and are constantly pushing the boundaries within the scene. Everything seemed to slot exactly into place.”

“The first job I took was to open and design a wine bar in the unit that is now Hey Palu! I actually designed the bar but before it even opened, but I had a disagreement with the owner. So I took another job with the Compass Group as a drinks development manager.”

During this time Rachel had taken on a job as an Executive Assistant, which happened to be near the original wine bar. She says, “I kept an eye on it and then I saw that it had closed down.”

It was then Alex decided to spring into action. He says, “The opportunity arose for us to take on the site. The wine bar had been open for a year and half, but it wasn’t busy, so inside it was like new. We were able to open the place on a shoestring budget and only had to make minor changes.”

Rachel adds, “The small changes made a huge difference as we made it more comfortable, relaxing and fun. We had kept a notebook from when we first met about what we wanted our bar to be like, the colours, the cocktails, the Aperitivo style, a modern take on an Italian bar - so the concept wasn’t new.”

Hey Palu is renowned for its inventive menu with some twists on classic cocktails. This includes a Negroni flight and a Paper Plane, which comes with a side of DIY origami. Alex says, “I saw a few other bars had garnished this cocktail with a mini paper plane. So I decided to do a spin on this where guests can make their own plane with the help of a video via a QR code. We were already using a QR code for our menu, so we knew people would respond well to it.”

As for the name, Alex explains, “My old friends in Italy called me ‘Palu’, that’s how they would greet me. Plus, in the past Italian bars were always named after the guy that owned them. So, it’s a modern take on an old Italian tradition.” He laughs, “It was Rachels idea though, it’s not because I’m egotistical!”

“Our focus was to make sure people had a good time. It’s our great staff and all of our regulars that make the place special. It’s also nice to have a drink with something to nibble on, that’s very much the Aperitivo style, so we gave people nuts. It was funny because at first people would say ‘but we didn’t order this’…”

Rachel chimes in, “and now people say, ‘where are the peanuts?’”. Alex confirms, “Yes. Now we are the bar with the peanuts! Which is fine!”

Hey Palu officially opened in September 2019 and even COVID wasn’t going to deter them from their goal. Although they couldn’t open, Alex started doing takeaway drinks and they came up with more ways to generate business. Alex says, “Rachel was still working full-time in her job. I would just come here in the morning with our dog, Declan – now he hates the place because he found it so boring!

“We started approaching big corporate companies that were doing

events for their staff. I also contacted Razzo Pizza’s and gave them 100 pre-made cocktails to sell, two weeks later they called and said they needed 200 more!”

Rachel says, “I think we are one of the few businesses that can honestly say Covid actually made a huge difference to us in a really positive way - it boosted our profile.  “We are decisive when it comes to business, and we knew we had to find a way to make it work as all of our money was in the business. So, learning Italian got shelved and I had to learn things like how to build an eCommerce website instead! By the time we reopened we had a huge number of fans that we didn’t have previously. People now knew our name, even though they had never been in the venue.” “We also used the time to make some changes. Previously we had been so focused on launching that we hadn’t considered things like uniforms and table decorations. It was the classic thing of working in the business and not on the business. When we reopened, we were initially only open 5 days, but we were so busy that we had to find more staff and started opening 7 days. It just gathered more and more momentum. We have seen great growth and profit year on year which gives us more opportunity to invest back into the business and our staff.”

Talking of investing back into the business, Hey Palu will soon be getting a sister bar in Leith called Chancho – a Mexican spirits bar focused on agave. Rachels says, “I’ve been full-time in the business for 12 months now as the company I worked for was offering

redundancies last year. It was the perfect exit strategy for me to move full time into the business. Plus, we’ve now just taken on a second site. We’ve known for a year we wanted another unit but hadn’t been able to find the right thing. It needed to feel right. It’s exciting but also terrifying.”

Alex adds “We have always loved agave spirits. Rachel spent six months travelling through Mexico, so it has always had a place in her heart. We just felt now was the right time. We want to settle in Edinburgh with the two units first and then the next step for us will be to look at Glasgow.”

The pair make a formidable team so it seemed only right that my last question should be about how they make this relationship work. Rachels says, “Working together can be challenging. We both have strong personalities, and our brains work very differently, Alex is very much a creative and I take his ideas and forge into a single idea. We have a similar work ethic and core values though. There’s a lot of fire between us but we usually get to the same decision.”

Alex adds, “If we agreed on everything it would be boring! We are still working on finding more time for ourselves but we both love the industry and seeing what is new out there. It’s our passion!”

The interview ends with hysterical laughter, and I can see why they make such a great team. Neither of them takes life too seriously but they are incredibly hardworking and steely eyed when it comes to their business interests. I’m already looking forward to seeing their new venue come to life!

Welcome to the launch of our 2024 Scottish Bar & Pub Awards, the longest running trade awards in Scotland. This year, we are going to do what we do best... celebrate the people that make hospitality in Scotland great. Our theme, as you may have guessed is Grand Ole Opry - the venue that takes centre stage when it comes to Country and Western. Our event will represent the black-tie of Country and Western so look out your Tux’s and Rhinestones!

The awards ceremony will take place at the Doubletree Hilton in Cambridge Street on 27th August with all finalists receiving complimentary tickets.

I would like to say a huge thank you to our sponsors Benromach, Brugal 1888, Campari, Caledonia Inns, Cold Town Beer, De Kuyper, Deanston, Hospitality Health, Hospo, Inverarity Morton, Jameson, Kopparberg, Molinari Extra, Montpeliers, Schweppes, Sims, Staropramen, The DRUM and of course our media partners the Sunday Mail look forward to welcoming you to the event. We have a few new categories this year - so check them out - we are happy to provide you with material for your socials to encourage your customers to vote. We also invite bars and pubs to put themselves forward. The final few categories will be announced later in the month but check out the website from 5th April - when voting officially opens. Here’s to another terrific year.

WHISKY BAR OF THE YEAR

BEST COCKTAIL BAR OF THE YEAR & EMERGING ENTREPRENEUR OF THE YEAR

THE 2024 CATEGORIE

Benromach is a traditional Speyside distillery, intent on making single malt the right way with true character. They keep things simple. A handful of distillers relying entirely on expertise and senses to make the finest handmade whisky; Speyside single malt matured exclusively in first-fill casks, with a subtly smoky character.

Now Benromach is looking to crown a bar ‘Whisky Bar of the Year’. Each Benromach whisky has its own character, and this year they are looking for a bar with true character and staff with a passion and enthusiasm for whisky, who are able to engage with their whisky-loving customer base.

Since the year of 1888, the founder of Brugal rum – Don Andres Brugal - believed in pursing the best possible in rum mastery, and through five generations of the Brugal family in the Dominican Republic, their dedication to create the highest quality, double-aged premium rum has not changed. This year, Brugal 1888 are looking for the Best Cocktail Bar in Scotland - a bar that is dedicated to being the best possible. Could this be your bar? Do your bartenders craft cocktails that have the wow factor? Do you use Brugal 1888 as an ingredient in your cocktail creations? Is your service second to none? If so, you could be in the running for this award. We are looking for the best of the best in the Scotish bar scene. Please enter your bar online and invite your customers to vote for you too - all votes will be taken into account. This will be followed by a mystery visit, before an official visit the award judges to sample your best Brugal 1888 cocktail creation. The winner will be announced at the awards on the 27th August at the Doubletree Hilton, Glasgow. Enter now.

Caledonia Inns and Montpeliers are partnering to offer one emerging entrepreneur the opportunity to be mentored by two of the industry’s most experienced and successful individuals over a twelvemonth period. Are you successful already, but would hugely benefit from great operational and financial advice, to allow your business to grow to the next level? If so let us know what you think you would benefit. All candidates will be interviewed and receive a visit from the judges who include David Wither and Billy Lowe.

CATEGORIES

BAR APPRENTICE 2024

CRAFT BEER BAR OF THE YEAR

sponsored by

MIXOLOGIST OF THE YEAR

WHISKY GURU

2024

Campari UK is taking up the Bar Apprentice mantle. The programme, which is now in its 17th year, aims to inspire and educate bar apprentices as well as giving practical experience to those working behind the bar or on the floor. The 2024 apprentices will be mentored by a team of experts from Campari UK and will get an experience that you can’t buy. The programme is supported by Campari UK’s brands - Aperol, Campari, Crodino, Wild Turkey, Appleton Estate, Grand Marnier, Espolon and Wray & Nephew. The apprentice who embraces the experience and makes the most progress will receive the accolade Campari UK Bar Apprentice 2024 and will be presented with the award at the Awards Ceremony on 27th August. If you would like to be put forward for the experience or you have a member of staff that you would like to put forward email:- susan@mediaworldltd.com

Based in the heart of Edinburgh, Cold Town Beer is a small Scottish craft brewery that follows the ethos ‘If you don’t love our beers, we don’t brew them again’. In other words, if test brews don’t wow drinkers, they don’t go on draught sale across the country or into cans. Putting the customer front and centre is fundamental to the successes that Cold Town Beer has achieved including winning Product Development Team of the Year and Excellence in Marketing at The 2023 Scottish Beer Awards. Today the awards boot is on the other foot. Brewing beer is meaningless unless the environment and customer experience it is served in is spectacular. For that reason Cold Town Beer is proud to sponsor Craft Beer Bar of the Year. Why not ask your loyal customers to give you their seal of approval and enter now!

De Kuyper Mixologist of the Year is looking for a bartender who has a real passion and knowledge for creating cocktails. De Kuyper is known as being one of the main innovation drivers in the industry, so they are looking for a cocktail creation that really embraces innovation through ingredients, colour and technique. To enter please send us your innovative cocktail recipe using one of the De Kuyper liqueurs from the extensive range available, with some information about why you chose this cocktail by 30 May.

The top 5 cocktail creations, as selected by the judges, will be invited to show off their skills ahead of the ceremony on 27th August. All 5 finalists will receive an invitation to the Scottish Bar and Pub Awards with the overall winner being announced and trophy presented on the night.

Are you passionate about all things whisky, with a bold and industrious spirit? Do you love to share your whisky knowledge with your colleagues and customers, but dare to do things a bit differently? Or do you know someone that inspires you when it comes to whisky, with their hard work, optimism and authenticity? This category, ‘Whisky Guru of the Year’, is for people who not only have a great knowledge of whisky but are bold and fearless educators and advocates, with a real passion for craft. It is open to all on-trade employees or employers whether in the bar, pub, restaurant or hotel industry. Enter now.

DOG FRIENDLY PUB OF THE YEAR

EMPLOYER OF THE YEAR

MANAGER OF THE YEAR

BEST DRINKS OFFERING

BEST IRISH BAR

THE 2024 CATEGORIES

The Scottish Bar & Pub Awards are hunting for a pub that provides a welcome for pet dogs. Do you know a pub or bar that allow customers to bring their friendly pooches inside? Do they provide a water bowl and the occasional treat? If so, they could be in the running for this accolade. Judges will be bringing their own dogs on mystery visits (volunteers are queuing up!!) If you think you know a pub or hotel that fits the bill – enter it now and if you think you are the most Dog-Friendly Pub in Scotland get your customers voting! The two-legged variety!

Health and wellbeing in hospitality is being embraced by companies the length and breadth of Scotland and this year we are seeking the hospitality operator that does the most to ensure its team is looked after and part of that criteria will include its response to looking after the health and wellbeing of its team. Do you work for a business that you feel goes above and beyond, or do you think you are one? Do you offer the best environment for your team to thrive and do you support them? Let us know now.

The role that bar managers play in the hospitality industry cannot be underestimated. That is what every successful bar or pub has got in common – a great manager. This year we are looking recognise the contribution that managers make to the success of a venue. Do you know a manager that has the ability to lead his team, and motivate them, and at the same time has a service ethic and personality which is appreciated by customers? If you are a customer why not nominate your favourite manager and if you are a member of staff and you think your manager deserves recognition please put them forward for this accolade.

As a composite wholesaler Inverarity Morton is looking for a venue that demonstrates a diverse drink offering, from wine, spirits, beers and soft drinks to staff knowledge, mixology and customer service. Whether you own a bar, restaurant or hotel we are searching for a venue that displays creative forward-thinking and is inclined to think outside of the box when it comes to developing its drinks list. This award is dedicated to a venue that’s bold and daring, just like its drinks offering. If you think you deserve this award, get your entry in now.

The world’s best Irish Whiskey - Jameson’s, is looking for Scotland’s best Irish Bar. The brand was invented by John Jameson, a Scotsman born in Alloa, who moved to Dublin in the 1770s and created Jameson’s, which went on to gain worldwide acclaim. Now the brand is looking for a bar or pub in Scotland that has a reputation for great service, good craic, live music and of course for celebrating all things Irish - from hearty Irish dishes to the drinks it serves. Are you a great Irish pub or do you know one? Encourage your reps and your customers to vote. John Jameson’s motto was ‘Live a bit more and fear a bit less!’ You have to in it to win it, so get your entry in now.

CATEGORIES

NEW BAR OF THE YEAR

Kopparberg is on the lookout for Scotland’s best new bar. The Kopparberg team is looking for a bar that has proved to be a success with customers – it doesn’t have to be the most stylish or the biggest, but owners should demonstrate creative forward-thinking and be inclined to think outside of the box, when it comes to developing its business. It goes without saying but good customer service and an excellent range of products behind the bar is essential. Do you know of a deserving bar, or perhaps you own one yourself? If so, nominate them for this award today.

HOTEL BAR OF THE YEAR

BARTENDER OF THE YEAR

Molinari Extra, Italy’s number 1 Sambuca and the Italians Liqueur of choice, is looking for a Hotel Bar that you love. A hotel bar that epitomises the best of all things Scottish. Do you know a hotel that offers great service, and a bar that allows you to relax – either pre-activity or post activity or are you one? The judges will be looking for a bar with ambience, a good range of drinks, cocktails too, and it goes without saying... service with a smile. Head to www.scottishbarandpubawards.com to enter.

We all know great bartenders are at the very heart of every good bar and this year Coca-Cola™ owned adult sparkling mixer, Schweppes, which has just launched its first European-wide Brand Ambassador programme, is looking for Scotland’s best bartender. Are you friendly and sociable, are you knowledgeable about the drinks you serve - an expert at mixing them, and at delivering exactly what the customers asked for? Schweppes is looking for a bartender with patience, confidence and the ability to communicate and who goes above and beyond. Do you know a bartender who fits the bill or are you one? Feel free to nominate colleagues too. You can enter at www. scottishbarandpubawards.com

SPORTS BAR OF THE YEAR

AWARD FOR OUTSTANDING QUALITY

This summer is promising to be a cracker for Sport with both the Euros and the Olympics, The Tour de France and Wimbledon and your customers are looking for a great experience. That’s why Sims Automatics have taken up the challenge of finding Scotland’s best sports bars. The best sports bar offers an environment that encourages socialising. Cutting-edge technology such as high-definition screens and advanced sound systems, and good Wi-Fi is essential. And while they enjoy watching sport they also enjoy participating so pool tables, fruit machines and juke boxes are also a draw, but not essential. The best sports bar also have staff that offer good service but who are also genuinely passionate about sports. Do you fit this criteria or do you know a sports bar that does. Enter now.

Staropramen is proud to be the #1 Prague Beer* in the world. Expertly brewed since 1869, Staropramen has over 150 of experience in brewing making us true experts. A traditional premium Prague style beer brewed with passion using only the finest ingredients. Now the team behind the Molson Coors brand are on the hunt for a bar or pub that consistently delivers great quality beer and indeed one that has high standards throughout. The judges will be looking for great service, beer served at the right temperature and in the right glassware, great food and the warmest of welcomes. Venues will be mystery shopped before the judges visit. If you know a bar that you think deserves an award for outstanding quality or you are one, let us know by voting at www.scottishbarandpubawards.com. *Source: Czech Beer and Malt Association 2024.

INDEPENDENT PUB GROUP OF THE YEAR

THE 2024 CATEGORIES

The DRAM is on the look-out for Scotland’s top Independent Pub Group. Groups that look set to impress the judges will be dynamic and forward-thinking, with a taste for growth and expansion and a commitment to investing in their employees. You don’t have to be big but you do have to be good. Enter your nominees at www.scottishbarandpubawards.com

BEST OUTSIDE AREA

DIGITAL INNOVATOR 2024

PUB OF THE YEAR

Customers now embrace wining and dining outside, whether they have just popped out for a beer or a cocktail. This award will go to the pub, bar, restaurant or hotel bar that has created an exceptional outdoor space which enhances the customer experience. It’s not just about the way your outside area looks, it’s about the service element too and ease of ordering, and about demonstrating how your space is contributing to the success of your business. If you know a great outdoor space, or you have one, enter now. Final Categories will be revealed online at www.scottishbarandpubawards.com

It has never been more important to have a clear and ongoing digital strategy and forward thinking hospitality operators have embraced digital. This award aims to recognise that. We are looking for trade businesses that have successfully used the power of social media, digital advertising, and website design to build their brand and connect with customers with the aim of driving footfall to their establishments. How have you managed to keep your business to the forefront. We are looking for creativity and a clear strategy. Let us know why you think you deserve this award.

Scotland’s leading Sunday newpaper is looking for the best pub in the country. Do you have a welcoming atmosphere? Do your customers come back time and time again? Get your customers to fill in the entry form when it appears in the Sunday Mail or online at www. scottishbarandpubawards.com and tell us why you think you are eligible for ‘Pub of the Year’.

LEADING BY EXAMPLE

BY NICOLA WALKER

BY NICOLA WALKER

As a former General Manager myself, I can testify that it is both incredibly challenging and rewarding. You need to understand every different aspect of the business and wear many different hats, often at the drop of said ‘hat’! This month I spoke to nine General Managers from different types of venues across Scotland who are at the top of their game. I wanted to find out their stories, what motivates them and what challenges they have faced in their role.

RORY MCGINLEY THE BUTTERY, GLASGOW

Rory McGinley landed his first GM position at the age of 23. But he then took some time out to do a PhD, work as a tutor and go travelling before being lured back into the industry. He has now been managing The Buttery for nearly 7 years and won the HOSPO Manager of the Year award at last year’s Scottish Bar and Pub Awards.

Says Rory, “I’ve always had a real interest in food and restaurants, so the prospect of combining the two seemed a natural fit for me! No two days are the same, and I don’t think you ever tire of the feeling you get when someone has visited the restaurant and truly enjoyed their experience. I also love seeing everyone pulling together for the same purpose, so watching the team evolve is one of my main motivations.

“Coming out of COVID was a particularly challenging time. We had to make projections for the business going forward, but this really was finger in the air stuff as nobody knew which direction hospitality was heading. As with many restaurants post-covid, we’ve had to pivot and rethink our business model. This has been difficult, but I feel that we are stronger for it.”

“It is important to have a clearly defined work-life balance. The days of working 70-hour weeks and split shifts should be behind the industry and this can only be to its benefit: it allows longevity within the trade and allows people to think of it as a sustainable and attractive profession. Everyone in the business deserves the same level of respect and gratitude for what they do. This is something I hold dear and would pass on for anyone looking to make the step into management.”

CARYS MCGHEE TREEHOUSE/T BAR - BUZZWORKS

Carys McGhee began her career in hospitality with Buzzworks when she was just 15. She says, “This stood me in good stead, instilling great standards and skills, and I realised very quickly that I had a love for hospitality.”

After moving to Glasgow for university she continued to work in the trade at the likes of Café Mao, Café Gandolfi and Jamie’s Italian. But after 10 years she moved back to her hometown of Troon. “It was a no brainer to return to Buzzworks, who now had a catalogue of successful venues.” She adds, “I was an AGM at Scott’s Troon for six years while juggling family life. As my daughter got a bit older, I found I could take on more and this gave me the push I needed to step up to GM at the Treehouse 18 months ago.”

“I find I am constantly motivated by the impact hospitality has on people’s lives. I enjoy helping my team grow and build confidence, as well as providing customers with a place where they can enjoy special occasions, escape the daily challenges of life, or simply enjoy a coffee and a chat.

“It is currently a challenge to juggle rising costs with being able to offer our customers a great quality experience for a reasonable price, but it is so rewarding when we get it right. You need to have passion, compassion, drive, and the confidence to take risks and make mistakes. You should also never forget to have fun!”

LEADING BY EXAMPLE

LUKE TRODDEN TIGERLILY (MONTPELIERS) EDINBURGH

Luke Trodden joined Tigerlily around two and a half years ago as DGM and is now GM after a number of years with Revolution Bars where he progressed through the ranks and ended up managing teams across five different locations in Britain. He says, “My passion for the hospitality industry likely fuelled my desire to become a General Manager.

“I enjoy building relationships, interacting with diverse individuals from all over the world and the teamwork – I’ve made lifelong friends in the industry.

“Becoming a GM offered me the opportunity to leverage these passions while taking on a broader leadership role and overseeing all aspects of an operation.

“I find satisfaction in shaping the guest experience and ensuring a smooth operation for my team.

FIONA MCLEAN THE PIERHOUSE, (THE WEE HOTEL CO) PORT APPIN

“The complexity of managing a boutique hotel with a buzzing bar and restaurant keeps me engaged. The constant learning curve inherent in the role is motivating, no two days are the same, and each day can be challenging and rewarding.

“Even with the rewards, being a GM comes with hurdles such as the long hours that can lead to missed social events and personal sacrifices, addressing a wide range of issues, from guest concerns to staff conflicts, and the pressure to perform. Meeting financial targets and maintaining a high-quality experience can be challenging and stressful.

“In my role it’s important to inspire and motivate your team, have clear communication skills, be great at problem solving and decision making and also have the resilience to bounce back from setbacks.”

Fiona McLean joined The Pierhouse in 2018 following the sale of the property to The Wee Hotel Company. After working as a visual merchandiser, she enrolled as a mature student to study tourism and events and then went on to run her own vintage décor hire and events business before being enticed into hospitality full time.

Say Fiona, “If I’m truly honest, being a GM wasn’t something I aspired to do. However, I think it’s an addictive industry with such a strong sense of teamwork and camaraderie. A huge driver for me was to forge and implement positive change - to challenge the perception of hospitality as an industry and a long-term career option.

Liam Reid first became a GM at 18 years old after only working for a few months in hospitality! He says, “The previous GM left unexpectedly, the opportunity presented itself, and I thought what is there to lose? 14 years later and I’m still in a GM role and learning new skills every day. I never had any academic achievements, but my Mum taught me great manners and instilled a strong work ethic in me from a young age.”

He has been in his current role at Scotch & Rye for just over a year and even after working for the NHS during Covid he says he, “missed the excitement and creativity that hospitality offers.”

He adds, “I love all the daily challenges in my role - coming up with new ideas, adding new products to complement our offering, or even just problem solving with rotas. My biggest motivator is my family. I have two kids and a very hard-working fiancé, so providing for their future keeps me pushing myself. Plus, I am quite competitive!

“The lack of people wanting to join the industry and the rising costs of products caused by Brexit and Covid has been the biggest challenge I’ve experienced. However, they have also been great learning opportunities and we’ve been able to change our approach to these things as a company. You constantly need to be spinning a lot of plates to be a great GM!”

“One of the great things about my job is the diversity of people that I get to work with and learn from. Fostering a culture of respect for each other inevitably translates into how our team welcome our guests. If we can’t look after each other, then how can we expect our team to care for our guests in a true and authentic way. “It can be challenging at times to find balance between the mechanics of being a GM and being present and available to our guests and my team. I think everyone can feel self-doubt at times and you need to allow yourself space and time to grow and build confidence in the role. Fundamentally I see my role as one of support to all the team, which in turn helps to facilitate their successes.”

LIAM REID SCOTCH & RYE (CRU HOLDINGS) INVERNESS

PAULINE DALLAS THE ERISKYNE (SK&B INNS), ERSKINE OLIVIA WONG STRAVAIGIN (METROPOLITAN PUB GROUP) GLASGOW

Pauline Dallas started her hospitality career with a part-time bar job aged 21 and that was 33 years ago! She says, “I ended up hooked because I really enjoyed the interaction with people, the environment and atmosphere.”

She has spent most of her career with SK & B Inns and has now been General Manager at The Eriskyne for 17 years. She explains, “The Eriskyne is a community pub so it’s mostly the same faces you see on a daily basis. I love the relationships I have with the customers. You get to know about them and their families and I love it when the pub is busy. It motivates me seeing people enjoying themselves and I enjoy the buzz that this creates in the pub.

She adds, “You are always adapting to the everchanging climate. It’s important to stay current for the younger customers but also to take into account the older customers. You need to cater for everyone. I’m very lucky with my customer base and they know my boundaries.

“For me a great GM leads from the front, especially in a community pub. I wouldn’t ask anyone to do anything I wouldn’t do, plus I can also work in any part of business. Ultimately, it’s about showing the customers that you really do care about them.”

STEPHEN ADAMS VIENNAS, (TGC LEISURE) PAISLEY

Olivia Wong has an immense passion for the hospitality industry - the photo says it all! Her parents owned takeaways and restaurants, so she “pretty much grew up around it.”

After graduating from university in Aberdeen she worked for the Thai Leisure Group before moving back to Glasgow. She originally joined Stravaigin in 2018 and after a brief hiatus returned two years ago when it was bought over by the Metropolitan Pub Group. She says, “Stravaigin always felt like a home from home. I was excited to be part of a bigger group where I could develop and learn. The opportunities are endless, and I am surrounded by such great colleagues who share knowledge and help me become a better manager. “One day I would love to start a business of my own so naturally I want to learn as much as I can. I get joy out of meeting so many different people and I find it interesting looking at the P&L reports to work out how we can improve year on year. I also love being able to share my knowledge and passion about food, drinks and service with my team. “It motivates me is seeing people leaving with a smile on their face. My mum has always told me that everyone who walks through that door matters. There are so many restaurants and pubs, and the customer choses to come to yours, so you need to make it memorable.”

MARZENA KWIEK

THUNDERCAT PUB & DINER (BUCKS BAR GROUP), GLASGOW

Originally from Edinburgh, Stephen Adams moved to Glasgow at the age of 20 and has managed some great venues over the years including the Boulevard in Clydebank, Bonkers and Privilege. After working as a manager in Sainsburys for 3 years he was tempted back into the industry and has been at Vienna’s in Paisley since 2021.

Says Stephen, “I still have the same buzz for nightclubs that I had in the 90s. I can’t wait to get my suit on and get into work as I love meeting new people and speaking with them.

“The best parts for me are seeing people having a good time, interacting with staff and developing staff, but mainly it’s the customers. There’s no better feeling than customers leaving at the end of the night and thanking you for a great time.

“There are loads of challenges that come with running a nightclub and it’s our responsibility to look after the customers and make sure everyone gets home safely, I think this has become more apparent to me since I became a father. I’m engaging with an audience that’s a third of my age, but I still love the music and I don’t think I’ll grow out of it now! You also need to be able to come up with quirky new ideas to stay ahead of the pack and keep people engaged.“ My two pieces of advice to a new GM would be don’t be arrogant and look after your customers.”

Marzena Kwiek started her hospitality journey in Warsaw before moving to London and working in 5* venues such as Blakes Hotel and Claridge’s. After moving to Scotland, she worked for Rusk & Rusk Group and Crossbasket Castle Hotel in Blantyre before accepting a role with Bucks Bar as she “missed the hustle and bustle of Glasgow”.

She has been a GM with the group since 2021 and moved to her current role at Thundercat in early 2023. She says, “Moving to Thundercat was definitely a step forward for me and I still learn on the job every day. I love it and I’m planning to progress within the company one day. If you had asked me five years ago, I would have said there was no chance I would take on a GM role. However, I’ve always dreamed of having my own venue one day and stepping up on the career ladder and being a GM will get me a step closer.

“I’m a people person and the vibe of a busy restaurant is what brings me joy. I enjoy being hands on during service, learning every day and being able to move past any challenges. It is not always easy, but getting good feedback and the team enjoying their work is what motivates me.

“In hospitality every day you will face new challenges. You can’t predict what will go wrong. All this experience makes us who we are and shapes how we will deal with similar situations in the future. You should definitely lead by example, there is no job too small for a great GM.”

SOUTH TRINITY ROAD, EDINBURGH

HERRINGBONE

DESIGN: BY NICOLA WALKER

Herringbone Goldenacre, located on South Trinity Road near the city’s Botanic Gardens, has reopened following a significant refurbishment and also boasts a brand-new menu to complement its stylish décor. The new look is clearly a hit with customers as when I wandered in on a Wednesday afternoon the place was already buzzing.

The neighbourhood venue has a curved exterior that has been painted pale blue with large windows, smart signage and distinct branding. Operated by Buzzworks Holdings, there has clearly been a lot of thought put into the design with clean lines and the blending of geometric shape patterns. The natural wood and soft colour palette are also used to full advantage to create a fresh, welcoming environment. The venue now has a fashionable semi-private dining area for larger parties and is separated into three distinct sections including a high table area for guests to enjoy a bite while watching selected sport on a brand-new, hidden, wide screen TV.   The first thing that struck me was the pastel shades, bare brick walls and natural wood which all combine to create a cosy ambiance. The central area has a new eye-catching tiled floor with a grey and peach pattern that looks like pieces of broken tiles inlaid into the bigger ones. The bar is clad in natural wood panelling which has been downlit and has a slate-coloured top. Directly above this more wood has been used to create almost crate like spaces for storage. This section also has high wooden tables and chairs and some of these chairs have been upholstered in cream leather with a distinct black and cream wave pattered back.

To the right there is a relaxed dining area with lower tables and chairs. The tables all have soft curved edges, and the chairs are a

mix of rattan and painted wood creating pops of colour. A bare brick wall gives way to a wooden panelled mint green wall and banquettes take centre stage, beautifully upholstered with green and blues. A wooden shelving unit acts as a partition and is adorned with ceramics and leafy green plants.

The lights throughout the venue are magnificent. Each area has different styles of large statement wicker shades that hang from the ceiling. Many of these are cylindrical in shape but my favourite had to be the wide oversized lights in the final room which are adorned with tassels. This room has a warmer colour scheme with a feature wall painted with colourful abstract wine bottles and a distressed white brick wall. They have also cleverly used blackboards, plant pots in darker browns and blacks and the green planting to create interesting focal points against this painted wall. The flooring here is also different as the tiling ends and leads into a natural looking wooden floor. Each of the areas, although similar in décor, has it’s own individual personality.

Ash Bairstow, operations director of Herringbone Goldenacre, said, “We’re absolutely delighted to welcome back our beloved guests, showcasing our fantastic new bar and restaurant and updated menu. We’ve invested a considerable amount in refurbishing the space, adding a layer of comfort throughout while remaining true to our laid-back, contemporary Herringbone style.” “Not only have we introduced a range of new features for our guests to enjoy, but we’ve also redesigned the flow of the venue to make it feel noticeably bigger and, as a result, increased our capacity by 16 seats.” I have a feeling they may need these 16 extra seats as it’s sure to be popular spot for locals.

57 Cochrane Street, Glasgow G1 1HL

THE PIPER WHISKY LOUNGE

Design: by Nicola Walker

The Piper Whisky Lounge opened this month and is located just upstairs from The Piper Whisky Bar in Glasgow. It will be used primarily for customers as a complimentary space to the downstairs bar, but also for events, functions and of course whisky tastings.

The lounge has been designed by MD Hospitality. Francesca Dunn, Design Director, told DRAM, “We wanted the theme to be as inviting as the original pub and showcase that Scottish charm. Whisky had to be at the centre of the design, and we’ve used lots of wood to create a cosy lodge vibe. It was wonderful to be able to experiment with textures to create a design with such depth, character, and moody deepness. We’ve used these warm colours to make it feel like there is a log fire in the room.”

The results are stunning. Upon entering you are transported to the Scottish countryside and it feels incredibly inviting. The walls are painted deep green which sits alongside dark wood and Tudor panelling. The varnished solid wood floor gives way to a raised area at the far end of the room which is carpeted in a beautiful dark tartan with grey and burgundy hues.

This blends in seamlessly with the mix of brown leather and tartan chairs, which have been perfectly selected to tone in with the carpet. Seating wise, there is a selection of lounge chairs and tub chairs, and every table, whether round or square, has a beautiful ornate metal base and a polished dark wooden top. There is also bespoke Chesterfield banquette seating along the wall which is studded and made from chestnut leather. The bar has been clad in wood and decorated with custom made upholstered leather panels in the same Chesterfield style as the seating.

This theme adds softness and stretches around to the newly created ‘whisky cabinet’ which truly looks like it has always been there. Here, dark wood and glass are used create a wonderful display area which will no doubt attract whisky companies to showcase some of their amazing products.

The back gantry of the bar has been clad in deep brown crown moulding

to give an older, regal feel. This has also been inlaid with antique mirror. Above the bar there is a brass hanging gantry which has been custom built and adds a real bit of glitz and glamour to the area.

One of the most impressive new features is the ceiling. Ornate copper textured tiles have been used across the whole room to envelope the space and make it feel incredibly luxurious and warm. It’s hard to believe that this ceiling hasn’t always been there as it has a real vintage feel. The rich tones add to the golden amber hues integrated into the design and matches the colours of the amazing whiskies on offer.

In order to add even more warmth to the space they have introduced a range of lighting. As well as ceiling spotlights, feature lighting has been added along the window area in the form of 3-Light antique bronze chandeliers with soft shades. There are matching double sconces used on the wall. These walls are also decorated with branded whisky barrel ends, paintings and even a stags skull. Owner, Gillian Kirkland, shared with me that the intention is to fill more spaces over time as the collection grows.

She adds, “I’m really looking forward to our customers seeing the new lounge. The area is now so inviting, and we look forward to customers being able to enjoy a wee dram in this relaxed environment. Everyone is welcome, from whisky novices to the connoisseurs, and we are hoping it will be a great success.”

THE PIPER WHISKY LOUNGE LAUNCH NIGHT

11 Miller Road, Ayr KA7 2AX

THE STRAVAIG

DESIGN FOCUS

David Storrie’s latest venture The Stravaig in Ayr’s Miller Road is a masterclass in how to make textures and patterns work in a modern-day setting. His new bar and restaurant may mean ‘to wander freely without purpose’ but David certainly had a purpose when it came to the design. To create a standout venue for Ayr.

And if the response from locals is anything to go by, he has created a beast.

David was approached by property firm Donnini Apartments, who run the former Kylestrome Hotel, to partner with the business and create a bar and restaurant in the space, which was formerly the hotel’s restaurant.

The result, The Stravaig, which opened last month, is already performing well ahead of expectations, and although they expected demand to drop off once everyone’s curiosity had been satisfied, it hasn’t.

The restaurant and bar is now divided into three (or four if you take into account the stylish reception area) distinctive areas.

To the left there is a small bar, to the right a restaurant, and beyond that a space they call ‘The Snug’ which is a similar size to the restaurant, so not so snug when it comes to space.

As you walk into the bar you cannot miss the striking wall filled with greenery and neon signage spelling out its name with the brands logo of a stags head represented. In fact there are

BY SUSAN YOUNG

subtle uses of neon throughout the panel – imbedded in wood panelling and beneath the bar to name but two spots. The bar has a colonial feel with wooden blinds, a suspended bamboo ceiling, hanging lights with wicker-like shades and various types of wooden tables of different heights and styles. But the focal point is the round table in the centre which sits on top of a round rug. Two leather armchairs grace the window, and the eye-catching zig zag floor design draws your eye.

Here the colours are predominantly a Farrow & Ball type sage green and cream.

The bar itself has been beautifully finished. The back bar is framed with green rustic style tiles and bespoke shelving with a diamond mirrored backing create a visually appealing backdrop for the spirit bottles.

On the opposite side of the reception area the oak flooring changes the tempo and marks the area out as a distinctive dining room. That’s not all that makes this space distinctive. The wallpaper too is very striking. From feather-like, to a dramatic black and gold in a corner booth, it certainly has a wow factor. Initially the restaurant seems to tie in with the bar – with the sage green following through and lovely booths with curved fixed banquettes and hanging wicker-like shades. However, when you turn around there is a wall with feather-like wallpaper and a statement round mirror.The fixed seating here is a rich

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burgundy colour with black and gold seats. In the corner there is a booth which seats 8, which is more Chinese in character –it has cream fixed seating, dramatic black and gold wallpaper, cushions and antique mirrors. I am told that is already a favourite spot with customers. It feels very luxurious.

Beyond the restaurant is The Snug and again the floor flow is created by the use of black and white tiles and wood panelling with strips of neon embedded, just as you go down a couple of steps.

It’s the upholstery here that has the wow factor – it features the jungle complete with Tiger – which also adds to the colonial feel of the venue. But there is a mix of décor here too.

Vibrant orange fixed seating hugs the wall, which has been papered in a dark plum colour with a striking diamond etched mirror. This marries in with the mirrored shelves on the back bar. The tabletops here are wood rimmed with brass, but some have a marbled top, and other tables are off white.

There is no shortage of bric-a-brac and candles, which are all electric. The lighting too is controlled by dimmers which gives the venue the right atmosphere during the day and evening.

The décor in The Stravaig certainly makes you feel like the designers have wandered through the Caribbean, India, the Far East and Africa... and brought a little bit of the magic to Ayr.

Wishing David and his team at The Stravaig every success.

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SCAN ME

SUE SAYS!

Iam delighted that Glasgow City Council has rolled back on plans to bring in evening parking charges. Trade and business bodies made their views clear and thankfully, for once, the Council listened. They say it has just been postponed, but I am hoping that is not the case. I would really love to see its economic impact plan that justifies increasing park charges until 10pm. Well done to everyone who was vocal on the issue. Here’s hoping Edinburgh follows suit.

On the 1st April Diageo switched off its direct supply to wholesalers who order less than £2 million a year of stock. The move has been described by the company as a ”a transformation of route to market.”

The company has also insisted that the wholesaler must own or have full control of all its warehouses where Diageo products are stored and delivered from. I am not sure what impact this will have on the price of Diageo products that you buy, but I would have thought this would be an opportunity for smaller brands to get a bigger share of the market. I think what is more concerning is the lack of Diageo reps on the road - I hope the powers that be don’t forget that people buy from people.

I spend more time in Nairn these days as my partner lives there and I hear that Cru Holdings and Cobbs have teamed up to buy The Sundancer - a beach-side venue that was owned by Lee Jack. It looks out over the Moray coast and is in a great location. I wish them all the very best and look forward to trying it out.

Recently I had a catch up with Colin Blair of Buzzworks - he reckons we are experiencing the most seismic change in behaviour that we are ever likely to see and that operators have to pivot if they want to survive. I think he has hit nail on the head. The full interview will be in the next magazine.

The new minimum wage has come into force - it has gone up to £11.44 an hour for those over 21 - while everyone agrees that hospitality wants to pay good wages, employers up and down the country are now taking a real hit. This comes on top of high energy costs, rates and so on. Was this the right time to introduce the highest every rise? There always seems to be unintended consequences of government action - I hope this is not the case and employment will not have to be curtailed.

Many of you will have dealt with a colleague of mine over the years - Sylvia Forsyth. She has been a fabulous, rock steady member of my team, and she has now retired. I will miss her greatly - and we all wish her a long and healthy retirement. I will also look forward to some long lunches with her in Largs and perhaps the occasional outdoor swim.

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