DRAM Scotland 402 June by DRAM Scotland

Exciting new flavours for your customers, great POR for you

WELCOME

Not the best of months - we lost two great characters Eddie Tobin and Janet Hoodhowever I’m sure they have bumped into each other at the pearly gates and are keeping each other entertained!

Our Cover features Ross Kemp who is fronting a new campaign for HEINEKEN SmartDispense® cellar technology. Coincidentally my interview this month is with Ian Mackie of The Cochrane Inn who is a big fan of both Ross and SmartDispense®. I was invited along to Pop and Prosecco by the Molson Coors team and it was a most enjoyable night. As usual it was the company that made it. The pics are on page 10.

Nicola Walker was busy on our design features visiting the Crolla’s new Brunswick Book Club and the new look Vittoria’s as well as the Spanish Butcher in Edinburgh - James and Louise Rusk’s newest venture.

DRG also revealed its new look Di Maggio’s in East Kilbride.

Nicola also takes a look at some of the Independent Multiple Operators making their mark.

It’s your final opportunity to get your entries in for this year’s awards. Check out our new category sponsored by Brazilian beer Favela - Latin American Venue of the Year. If you need any visuals contact Nicola Walker at NicolaWalker@ mediaworldltd.com

See you all next month.

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

COVER PIC: JEFF HOLMES

JUNE

FOCUS ON SUMMER DRINKS

All the news and some interesting facts on summer drinks.

MULTIPLE OPERATORS MAKING THEIR MARK. Nicola Walker reports.

A NEW FRESH START FOR THE COCHRANE INN. Susan Young reports. 18

20 SCOTTISH BAR & PUB AWARDS

The categories for the 2024 Awards. 13

DESIGN FOCUS

The Brunswick Book Club, The Spanish Butcher and Di Maggio’s.

All the

on pubs, bars, restaurants and hotels.

Signature hits the Sunday Times List as One of Best Places to Work

Signature Group, headquartered in Edinburgh, has been recognised in the UK’s ‘Sunday Times Best Places to Work’ list for 2024.

The group, which has a collection of restaurants, pubs, bars, hotel rooms and a brewery employs 716 people across 23 venues in Edinburgh, Glasgow, Aberdeen, St Andrews and Stirling, was recognised for its commitment to nurturing talent through its Aspire and Inspire training courses as well as employee benefits, Signature Dollars Rewards and an Employee Assistance Programme.

Nic Wood, pictured above, owner and Managing Director at Signature Group, said, ”Hospitality has evolved in the last few years. Our customer needs have changed, sometimes beyond recognition, and our teams are continuously adapting to ensure their needs are always exceeded. Our teams reflect the success of our business – and it’s become increasingly apparent we truly are nothing without our people. We aim to promote from within and provide excellent progression opportunities and careers – this is something we champion and are proud of. It’s also vital that people have fun along the way whilst feeling cared for and empowered. “Our mission is to serve happiness, and we can’t do that without the best people and this accolade is testimony to their commitment to our cause and we thank them for their participation in this initiative.”

PIZZA PILGRIMS HEADS TO CAPITAL

Pizza Pilgrims has announced plans to open in Edinburgh at the end of the year.

Thom and James Elliott quit their jobs in 2012 and flew to Italy to drive a three-wheel Piaggio Ape van back to London, learning how to make pizza as they went. The pilgrimage through Italy to find the best pizza also became the Apple TV series called James And Thom’s Pizza Pilgrimage. After selling their first pizza out of the back of van in Soho, the chain now has 22 pizzerias in England, mainly focused in London, serving 50,000 pizzas a week, and generating revenues of almost £29m a year.

Thom Elliot, co-founder of Pizza Pilgrims, said, “We have always strived to grow at the right pace, and we remain focused on building a sustainable business for the long-term which will continue to delight customers and support our teams for decades to come.

“This year will see four new openings, including our inaugural pizzerias in Scotland and Wales, as we continue to demonstrate that sustainable growth remains an output of running a great business, rather than our sole focus.”

The Strathduie Bar gets a new lease of life

Fraser McIlwraith, Adam Strang, David Lockett and Stuart Kay, of Vodka Wodka, HOSPO Talent, Liquid Oats, Cocktail Collective, Dark Art Drinks, and The Bevy Store are joining forces to reopen the Strathduie Bar – with further new bars in the pipeline. As well as serving homemade pies, a wide selection of drinks including premium bottled house cocktails, the new operators are also promising to bring a live music offerings and resident Glasgow DJ’s on weekends.

Located on the edge of the Merchant city with an extensive indoor bar area, lounge and outdoor area, The Strathduie Bar has reopened with a fresh look in keeping with its historic past. The Strathduie was built in 1893 for publicans J & J McWilliam, wine and spirit merchants, and there has been a tavern on this site since 1840. More recently, the pub has been known for it’s great sing-a-longs.

Fraser McIlwraith said, “We’re thrilled to welcome everyone back to Strathduie Bar, our team have worked tirelessly to create a space that honours the history of the venue, while also embracing the excitement of right now.”

Wolfie’s Whisky, the blended Scotch founded by Sir Rod Stewart in 2023, has announced a new Scottish distribution deal with Inverarity Morton following 10 months of unprecedented growth for the brand.

The deal will drive increased on-trade market penetration in Scotland, building on existing listings in establishments including Glasgow’s Kelvingrove Café and the Ivy Group nationally.

Wolfie’s co-founder, Duncan Frew, said, “Scotland is our heartland and it’s important that we continue to build a solid base here for Wolfie’s as we pursue an ambitious expansion throughout the UK and globally. With a huge customer base and an excellent understanding of premium products, Inverarity Morton is the perfect partner to work with as we grow our listings locally.” more of our customer base.”

The announcement comes after Rod recently paid a visit to Inverarity Morton customer Kelvingrove Café, where he taste tested the new Wolfie’s Rockstar Old Fashioned. The serve is a Wolfie’s twist on the traditional cocktail, topped off with a splash of champagne, and will be unveiled on the cocktail bar’s new menu this month.

‘Sanja by

NEWS

PAUL STEVENSON SELLS TO DRG

Paul Stevenson (above) has sold his phenomenally successful Paesano and Sugo venues to DRG - owned by Mario Gizzi and Tony Conetta. The deal, reportedly worth eight figures, will see the restaurants become part of Glasgowbased DRG whose venues include Cafe Andaluz, Di Maggio’s and Amarone as well as Anchorline, The Atlantic and The Citizen.

Stevenson opened his first Paesano in 2015, and his first pizza-only restaurant took off. He opened Paesano number two on Great Western Road in 2017, followed by a pasta-only restaurant Sugo in 2019. DRG is Scotland’s most successful familyowned independent restaurant group. It employs around 1000 people and has a turnover in the region of £45m. It is a real coup for DRG as in the past Paul Stevenson has revealed that he had

Sagar Massey’ makes its debut at The Kirkhouse Inn

Sagar Massey has launched ‘Sanja by Sagar Massey’ at The Kirkhouse Inn, in Strathblane. The award winning chef has launched his new dining concept – with interiors designed by John Amabile – and a menu created to showcase the very best in fine dining.

He said, “Having worked in several highprofile restaurants across Scotland it has always been my ambition to launch my own fine dining restaurant and I’m delighted to be opening Sanja at the Kirkhouse Inn.” Sagar, at just 25 years old, has already earned a reputation and career track record. He was a finalist in the BBC’s Masterchef – The Professionals in 2022, and has worked in two Michelin Star restaurants, Restaurant Martin Wishart in Edinburgh and the Isle of Eriska Hotel in Benderloch near Oban, as well as with some of Scotland’s most high-profile fine dining names, including the five-star Mar Hall in Bishopton, Glasgow’s Cail Bruach and the Marine and Lawn Hotel in Troon. The Kirkhouse Inn is owned by former chef Brian Home, who has worked at some of the top restaurants in London, France and New York. Brian said, “We’ve been steadily

investing in the Inn over the past few years and are delighted to welcome Sagar and offer this fine dining experience. Sagar is a fantastic chef and his style of cooking exceptional. Sanja offers the opportunity for people to enjoy fine dining at its best as well as enjoy a relaxing overnight stay if desired.”

been approached by corporate companies and by private equity groups who wanted to buy the business. However, he has chosen to sell to a fellow Glasgow-based family-owned business.

Mario Gizzi told DRAM, “We are delighted and very happy that Paul chose us as a safe pair of hands for the business that he has put a lot of time and effort into.

“We are honoured to be in that position and will spend the next few months learning about the business and getting to know the team.

“It is a formula that works and there are no plans to tinker with it. Once we understand it, we will try to roll out both brands in a structured fashion.

“DRG has never been a company to rush in, we prefer to take things sure and steady.”

Little Picardy takes over from Cafe Habana

The Edinburgh Playhouse, the largest working theatre in the UK in terms of audience capacity at over 3,000, will be opening a new all-day food and wine bar called Little Picardy, in the site that was previously Cafe Habana. It comes after The Playhouse owner, ATG Entertainment, bought the venue late last year following the retirement of Cafe Habana’s owner, Lorraine Rourke, who ran the LGBT+ friendly bar for over 20 years.

Covering three floors, Little Picardy will include a mezzanine and a bistro-style restaurant – with access from the theatre as well as the street – along with outside pavement seating.

During the day it is expected to offer coffee, salads, small plates and cakes and in the evening it will serve cocktails, beers and wines, and light food options.

The Edinburgh Playhouse said, “We are delighted to announce our newest venture, Little Picardy! A unique haven in the heart of the city, Little Picardy bar and cafe will be the perfect place for pre and post-show bites and drinks.”

No opening date has been set but is anticipated to open in “late summer”.

Ross Kemp Behind Bars HEINEKEN SmartDispense® launches new campaign

Actor, journalist and documentary maker, Ross Kemp, has joined forces with HEINEKEN UK to showcase the benefits of its industry leading SmartDispense® cellar technology in a brand-new video series.

The new campaign, Ross Kemp Behind Bars, will follow Kemp as he visits great pubs up and down the country to find out how SmartDispense® helps licensees save over 20,000 pints per year of beer, cider and water, while delivering the perfect pint every time. SmartDispense® delivers consistent quality pints increasing licensees yield out of every keg. It can also can save up to 85% of waste product, water and chemicals and with fewer line cleans per year, delivered by our Quality Technicians, SmartDispense® it is time saving too.

As part of the campaign, licensees across the UK will get the chance to win a shift from Ross who will visit the winning venue to serve refreshingly chilled beer and cider to their customers. Anyone signing up to install a SmartDispense® draught system in June and July will be entered into the prize draw.

The Ross Kemp Behind Bars campaign will also directly engage with drinkers to remind pub-goers of the hard work that goes into making each pint perfect.

Will Rice, On-Trade Director, at HEINEKEN UK says, “The pint is at the heart of the British pub experience – it’s that moment where a perfect pour, a clean branded glass, and just the right amount of fizz come together. With HEINEKEN SmartDispense®, we’re on a mission to ensure every pint is perfection, changing the game, ensuring every sip is as perfect as the last. We wanted to lift the lid on the tech behind these perfect pints and who better to help us than one of Britain’s consumers which is why we’re so excited to not only showcase our HEINEKEN SmartDispense® technology but also shine a light on the hard-working landlords that make it all happen.”

As well as ensuring the perfect pint is poured every time, SmartDispense® enables licensees to save 85% of beer, cider, water andcleaning materials. It also requires fewer line cleans per year, which ultimately saves time, all while increasing the yield of every keg of beer.

To watch the Ross Kemp Behind Bars series from HEINEKEN SmartDispense®, and to enter the prize draw, visit https://smartdispense.heineken.co.uk/events/behind-bars

Lucky Liqueurs relaunch

Mike Aikman, Jas Scott and the team behind Edinburgh’s cocktail bars Bramble, Lucky Liquor, and The Last Word, have relaunched their Lucky Liqueurs range with new packaging, a new design, and new flavours.

They said, “As well as updating the design, we’ve taken the opportunity to introduce a couple of key flavours to the lineup such as our brand new Lucky Bramble, using blackberry, blackcurrant and blackcurrant leaf to create a luscious berry liqueur. Not one to rest on our laurels, we continue to develop all our flavours to ensure they’re more delicious than ever.”

Greig Anderson of design agency, Freytag Anderson who worked on the revamp said, “Initially geared towards the on-trade sector, we’ve crafted brand messaging that centres around the Lucky Liqueurs name. Our aim is to convey the notion that a hint of luck adds excitement to the game, while emphasising that the exceptional flavours are the result of skill, not chance.”

BRAND NEWS

Halewood Artisanal Spirits has announced the launch of their next release from its Bonnington Distillery in Edinburgh, a sherry cask matured whisky with just 250 cases entering the market.

A Lowland Single Malt which is fully matured in Pedro Ximénez Sherry Casks, this limited release from Bonnington Distillery is rich, fruity and warming with a long finish.

Jamie Lockhart, distillery manager at Bonnington Distillery, comments, “I am delighted to follow up our inaugural launch with this delicious sherry cask release. The liquid itself is something that we’re really proud of – aged in Pedro Ximénez Casks and cut at 47% it’s bold, rich and full of flavour”.

Master Blender Jill Boyd added “We carefully selected 5 Pedro Ximénez Casks from our inventory for this bottling and I am delighted with the result. Our plan with Bonnington releases is to keep them small batch. We have exciting ideas for 2024 with further limited bottlings planned”

When building the foundations of the distillery in 2018, the team unearthed the ruins of the old Bonnington House. This historic finding has been a major inspiration behind the creation of the Bonnington brand and all future releases from the Bonnington distillery will now launch under the Bonnington name.

Bonnington Sherry Cask Release Single Malt is rolling out across specialist whisky retailers over the next couple of weeks (including Master of Malt, Hard to Find Whisky and Whisky Exchange), ABV 47%, RRP £50-55.

THE MAGIC OF CAPRI

TRY IT MIXED!

INGREDIENTS

50 ml Limoncello Di Capri

150 ml Tonic water

Sprig of mint

Lemon zest

PREPARATION

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

INGREDIENTS

75 ml Prosecco

50 ml Limoncello Di Capri

25 ml Soda

Sprig of mint

Lemon twist

PREPARATION

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

DI CAPRI SPRITZ

DI CAPRI TONIC

A quarter of drinkers will visit a licensed premises to watch sport once a week(1) and this looks set to grow with so much sporting action on offer this summer! A massive 89% of customers will visit a pub again if they know games in the same tournament are being shown!(2) (1)Bandtrack October 2023 (2)Sky Business and CGA Report – The value of live sport in British Pubs and Bars

According to the Diageo Bar Academy minimalist cocktails are trending. This trend focuses on the quality rather than the quantity of ingredient.

63% of people visit the pub more over the summer AND Four out of ten people consider the presence of a beer garden the main reason in visiting a pub in the summer Toluna Survey 2023

I expect slushies, high quality sours and spritzes to be popular as always. Highballs, with the use of new techniques, are also selling very well. We are definitely seeing more acceptance and intrigue in guests to drink new and exciting things. Spirits wise, Tequila and new age Rums are most definitely on the rise and I’m certainly here for it. James Grant – The Huxley 25%

“This summer I believe we will be seeing a huge growth in the tequila, liqueurs and the no & low markets. Tequila has been a massive part of our summer menu with an incredible partnership with Casamigos that has let us offer guests an amazing selection of fresh summer-based serves that are proving popular on our amazing, activated garden terrace. We are also investing heavily in a larger portfolio of lower alcohol drinks such as Corona Cero, Tanqueray & Strykk. This allows our customers to feel more included within the space if they choose not to consume alcohol.” Callum Wyper –Angels Hotel, Uddingston

I think rum and tequila are on the rise again and over the summer we’ll see light fruity flavours such as peach, apricot, grapefruit and passionfruit coming to the forefront. That’s certainly what has been popular with us, and we’ve just launched a new menu for the summer that showcases this. One of our new cocktails which is proving popular is The Burnt fig containing rum, fig liqueur, apple juice and oat cream topped with a caramelised orange crisp.

Milo Smith – The Old Workshop Aberdeen

27%

One in three visits to the pub are now alcohol free(1). So we can expect to see more drinkers looking for low and no alternatives this summer, especially in the day time. KAM, Low and No, The customer perspective, July 2024

SUMMER DRINKS AND SERVES

Spritz’s are expected to be really popular, especially in the beer garden. They are super refreshing and great to sip in the sunshine! We are loving a St-Germain or Lillet Spritz! Ross Agnew - Stravaig, Ayr

Molinari’s Limoncello Di Capri – the spirit that carries the flavour of Italy’s Amalfi Coast – is now available in 131 JD Wetherspoon pubs. Distributed in the UK by Mangrove Global, this listing will be further activated later this month, in an additional 44 bars nationwide, with the promotion of the Limoncello Di Capri Spritz a delicious twist on the ever-popular, prosecco-topped cocktail. It’s the first time Wetherspoon venues have stocked the quintessentially Italian spirit

We’d say the spicy margarita will be taking a firm place in the summertime libations - it’s a riff on the classic that people are devouring like it’s going out of fashion, which it truly is not. It’s brandishing a red dress and wearing a sexy corset on our runway. At The Old Toll, we’ve had the Prickly Pear going strong on our menu for years, which takes the natural sugar from the tequila plant and is blended down with a range of chillies to bring that fiery sweetness to our signature cocktail list. Grant Mongomery - Old Toll Bar

Raising the Bar on Back-Bar Solutions

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T: 0333 533 0313

EDDIE TOBIN was a straight talking man with a great sense of humour and a very interesting back story. I first met him more than 25 years ago but I had known of him for many years before through mutual friends. We met after I wrote a story in Sue Says decrying the fact that the man who brought ‘deep discounting’ to Glasgow when he was Operations Director for Daso Nicholas at Carnegies, had taken on a role in the Alcohol Action Group. He gave me a call and we met up and this started our friendship. Over the next 20 years we enjoyed many a lunch and many an event.

In fact just before Best Bar None launched in 2004 he took me to Manchester to see what Best Bar None was like there - it was a great event and the company too was excellent and the formation of Best Bar None in Scotland was certainly driven by his enthusiasm for what is considered to be one of the most enduring crime reduction initiatives in the country.

He was an excellent mediator, perhaps due to his involvement over the years in security and training, and this led to him posts on countless council, police and government led initiatives. He was Chairman of the Glasgow Nightclub Forum, and for 20 years was Chairman of the British Entertainment and Dance Association (BEDA). He was a past Chairman of the Scottish Late Night Operators’ Association, Paisley and Renfrew CCTV Trust, Glasgow Licensing Forum and was a member of various other groups including the SLTA, Crimestoppers, the Scottish Executive Expert Group on Licensing, Glasgow City Centre Home Safe Group the Scottish Executive Adult Entertainment Group, Scottish Executive National Smoke Free Areas Implementation Group and of course the Greater Glasgow Alcohol Action Group.

At the same time he held down a full-time job and after many years on the operational side of hospitality for Stakis, Carnegies, Unicorn Leisure and S&N, he went into security and became Managing Director of Upfront Security (now Securigroup) and subsequently went on to set up his own facilities company Group Scotland which included a cleaning company - Cleaning Scotland and Security Scotland in 2005(that seems like yesterday!).

James Glackin, Managing Director of Group Scotland comments, “Losing Eddie is not only a massive loss to our Company, but the security industry in general. Eddie Tobin will remain an irreplaceable personal void in my life.

“The term father figure doesn’t do justice to the relationship we had, alongside the guidance and direction he was always there to offer advice on a personal level as well as in business. We will continue what you started Eddie, and as a rule of your ethos in life, we will always have a laugh along the way doing it, you will always be missed.”

As well as being a good businessman Eddie had a heart of gold and helped out many people over the years - but he himself needed looking after when he was shot on his doorstep in 2006 - fortunately it was just his leg that was injured. However, he took that in his stride - calling his PA to get her to cancel his meetings and to let his daughter know he’d been shot. He never revealed exactly why he was shot. Although it was rumoured it was because he was going into the security game himself. However when he attended the DRAM Awards the following year it had a prohibition theme and he entertained his fellow guests by pretending to hide under the table when our fake gangsters appeared. This led to a lot of hilarity! In 2011 when his great pal Allan Mawn died suddenly he stepped

OBITUARY

Eddie Tobin

9th July 194629th April 2024

in to help his partner run the establishments Velvet Elvis, Criterion and Pinxto while the estate was sorted. He really did have a heart of gold. In fact he even turned Pinxto into a New York burger joint and we had lunch there to celebrate.

Said Donald Macleod MBE, MD Holdfast Entertainment and CPL, “I was desperately sad when I heard of Eddies passing. ‘Whistling Eddie’ I would jokingly call him, due to him having holes in his leg for the wind to whistle through, after he was shot. Something that he, with that famous glint in his eye, would like Mutley, always snigger loudly at.

“Personally he was a hugely influential figure in my life, a supporter whose sage advice at pivotal points in my career, helped guide and steer me away from the dark side. Something I will forever be grateful for.

“He was a hugely influential figure, a driving force behind developing closer relationships between the trade, licencing boards and the police, and the role he played in helping drive up standards in the security industries and his involvement in help shaping the duty of care for the public and staff alike, through his initial chairing of the Glasgow Licencing Forum, can never be overstated.

He was a giant of a man who I respected immensely and now miss greatly.”

DJ and Journalist Billy Sloan also shared his memories, Billy says of Eddie, “Talking to Eddie Tobin was like turning the pages of a history book of Scottish rock music. I got to know him more than 40 years ago when he was part of the team who ran the greatest music venue in the world - the legendary Glasgow Apollo. I’ve seen bands play all over the world but no other concert arena came close to the old cinema/theatre which once stood proudly at the top of Renfield Street in Glasgow.

“Every time I met Eddie for a coffee or lunch he would regale me with stories of the Apollo. He had a million of them - and I hung on his every word.

“Ironically the last time I spoke to Eddie was in September when I phoned to pass on the sad news that Frank Lynch - the boss of the Apollo - had passed away after a long illness at his home in South Carolina.

“Eddie also managed The Sensational Alex Harvey Band at the peak of their career. If ever a group lived up to their name it was SAHB. They remain my all time favourite Scottish rock band. Eddie also had a million stories about the crazy exploits of Alex and his gang. I lapped them up too.

“In recent years Eddie and I talked about compiling a coffee table book on the Apollo using the incredible photographs of our mutual friend, the late Ronnie Anderson. When Ronnie passed away and the idea came to nothing. But any book would have been a fitting successor to Eddie’s superb tome Are Ye Dancing? - his pictorial history of the Scottish dance hall scene. Eddie was at the epicentre of a Scottish music revolution that will never be repeated.

“He was that rare thing in the industry … a real straight talker who could spot a fake a mile away.

“Eddie’s love and enthusiasm for all aspects of his work was evident. He was one of the good guys - and I was proud to call him a friend.”

I think Billy echoes all our sentiments.

He is survived by his wife Elspeth, son Chris and daughter Claire and families, Our thoughts with them.

MULTIPLES MAKING THEIR MARK

We have a wealth of great multiple operators in Scotland, some of which are well known to us all and some of which prefer to fly under the radar. Nicola Walker set out to speak to a few of the multiple operators who we have shared stories about recently due to new openings, refurbishments and generally making their mark on the trade. There were certainly plenty to choose from...

Inverness based Cru Holdings launched in 2009 and now have eight venues across the Highlands including Scotch & Rye and The Whitehouse in Inverness, plus The Classroom and Sundancer in Nairn. They currently employ around 160 staff.

Founder and CEO of Cru Holdings, Scott Murray, pictured above right with his crew, comments, “We have a set of core values and a defined purpose. Everything we do, and every decision we make is guided by these principles, and we never compromise on them. “I think the biggest opportunity right now is upskilling. If you can find team members with the right attitude, embrace them at an early stage and give them the tools to excel, I believe this will reap rewards in the long term. We have a comprehensive training system in place and support personal development wherever we can.”

As for the future Scott adds, “I would like to see the business grow further. Since Covid, I think there have been concerns around availability of staff, overheads etc. We have used this time to really develop our core, so that when the next opportunity arises, we are ready to move. We did this recently with our acquisition of the Sundancer in Nairn. That deal was presented, negotiated and executed in 25 days. Something we couldn’t have done without the strength we have in our team.”

But what does Scott do to relax? He says, “I don’t socialise much these days, however, I do enjoy a bit of karaoke in R&Bs in Inverness. Another guilty pleasure is watching the footie, rugby or F1 over a couple of pints in Uncle Bobs in Nairn, usually under the pretence of walking our two chihuahuas. Mrs M always has wondered why a walk with 2 small dogs takes 4 hours!” The cat is now out of the bag!

The Rocks Leisure Group Highlands & Island

The Rocks Leisure Group own five venues across the Scottish Highland and Islands including the likes of Macgochans in Tobermory, The Lochside on the Isle of Islay and Ben Nevis Bar and Restaurant in Fort William.

Employing around 150 staff, the company is led by owner, Neil Morrison, who worked in Macgochans as manager for four years before taking over the lease in February 2013. When asked about his success Neil says, “There was a bit of blind stupidity and luck. It’s a bit like jumping off a waterfall in the dark, but sometimes you need to put yourself in difficult situations to force an outcome.

“It’s always been about location for any of the units I’ve opened. I wanted to target the tourist market but also find areas where you don’t get a lot of chain pubs popping up to undercut you. The industry is particularly challenging at the moment for everyone, but with this brings opportunity for those daft enough to chase it!

“In the future I plan to invest in the venues I have and focus on growth within these outlets. However, if something else comes along which slides into my model or compliments this, then I would look to expand. It would definitely need to be the right location and an exciting prospect…so watch this space.”

When asked where he likes to socialise Neil says, “I want to give The Park Bar in Glasgow a shout out. When I’m out and about I normally get dragged to the pubs with plenty of character!”

Neil is pictured below with wife Gill. (we loved the photo!).

MULTIPLES MAKING

Bow Hospitality Glasgow

Ryan Bowman, Director of Bow Hospitality has certainly come a long way since he first took on the Alpen Lodge in 2016. The company now has 10 units including Mezcal, The Scallion, St Judes, The Hielan Jessie, The Merchant Steakhouse all in Glasgow and Bar Bliss in Kirkintilloch and The Colonial in Falkirk. There are two recent acquisitions as well, one of which will see them branching out into Edinburgh for the first time!

Ryan says, “A lot of our success is down to team effort. Everyone needs to be pulling in the same direction to create the best customer experience. If you don’t deliver that, people won’t come back and repeat custom is so important. You also need to believe in yourself, your company and everyone you work with.

“There has been a recent change with regard to people’s ideas of hospitality and the early drinks and food scene is booming because of this. The opportunity is there, but it’s a different demographic now. You need to keep moving because if you stand still, you will get left behind. Our intention is to keep growing the company. I love hospitality and I think the reason I enjoy it so much is because we have so many different types of units with different dynamics – it’s exciting, and I like the challenge.

“Once our two new units are launched, we will spend some time focusing on our other units. Then, come next year, I think we’ll look at taking a couple of our great brands and expanding them. We’re just trying to grow at a steady rate. However, we are launching a taco truck, Mezcal On The Go, and we’ve got loads of events booked in already!”

As for how Ryan chills out he adds, “I enjoy going into other venues to see different things and what people offer. I’m a fan of Crabshakk in Glasgow as it’s got great food, atmosphere and service.”

Signature Group Edinburgh

Signature was established in 2005 and has had a very busy year so far! It operates 23 venues across Scotland and it has just completed a major refurbishment at The Rutland Hotel, plus associated venues The Huxley and Kyloe. Other venues include The Meadowpark in Stirling, The Saint in St Andrews, Badger & Co, The Queens Arms, McLarens on the Corner, Cold Town House and the Black Bull in Edinburgh, and Glasgow venues The Spiritualist, Smokin’ Fox and Church on the Hill. Signature has just been named as one of the Sunday Times Best Places To Work 2024. Louise MacLean, Business Development Director for the group, says, “Making the Sunday Times list was one of our goals, and I am so proud we achieved it. We are nothing without our people, so it’s encouraging to hear they love working at Signature!”

At present there are 716 staff. Louise adds that at the root of their success is Company Director, Nic Woods. She says, “It’s his vision and desire to run a successful hospitality business in Scotland and lead by example. He wants to operate profitable venues he is proud of and create a team dedicated to giving the guests the best experience. Over the years, we have had good times and bad yet never lost our focus on the customer and never cut corners.

“The industry just now is all about survival. Profitability seems out of reach sometimes and often it’s seen as a “dirty” word. Profit should be celebrated, that’s what funds expansion and job creation. Also, opportunity comes from tourism, so we must keep Scotland on the map. We would like to grow our estate and have expansion plans for this year and beyond!”

So where will you find Louise on a night out? She shares, “There are so many great venues to choose from in Scotland! I really enjoy The Raeburn in Stockbridge as they’ve really nailed the ‘community’ aspect and for food I look forward to visiting and drooling over the menu at Ondine!”

The company also has a brewery Cold Town Beer.

MAKING THEIR MARK

Bucks Bar Group Glasgow

Managing Director of the Bucks Bar Group, Michael Bergson opened his first venue Soho in Miller St in Glasgow 2008. This venue is now Thundercat and sits in the portfolio alongside five Bucks Bar’s located in Glasgow and Edinburgh.

Michael says, “The success so far is down to team effort. A lot of the team have worked with me since before the first Bucks opened in 2016. With Bucks we’ve created something which we genuinely love and have a passion for - that’s why it works.”

Michael also feels that people wanting to start out in the industry now don’t have the same opportunities as he had in 2008 saying, “It’s tough for people starting out. It’s sad to say but if you are looking to expand there are deals to be made on sites that other people are having to let go. However, I would like to see more opportunities for people that are just starting out.”

There are plenty of plans for Bucks Bar though. Michael adds, “We’ve got a new menu coming to Bucks soon! We wanted to freshen it up as we’re always moving forward, so we’re introducing new wings flavours and sauces. Plus, in the future we would love to see Bucks all over the UK, so watch this space…”

So where does Michael go for a night out? He says, “That’s easy. I’ve got to give a shout out to my dad’s local, The Old Ship Bank in the Saltmarket. It’s a proper family run pub, with great characters, atmosphere, jukebox and a good pint.”

West Coast Hospitality Ayrshire

Tempura burst onto the Ayrshire scene in late 2020 and has now expanded to two restaurants, the original one in Ayr and one in Prestwick, three takeaways, a production kitchen and a food trailer. Owner Brandon Van Rensburg, opened the business with Mark Blake in the middle of lockdown. Says Brandon, “People said I was crazy, but look at us now, about to open our 7th venue in Irvine.

“I know it sounds like a cliche, but success is down to the team of 65 staff. What delivered on our promise - an amazing working week, good wages and fun at work so the staff turnover is minimal. That’s what has allowed us to get out and expand so quickly. The idea is very simple, it’s quality over quantity. We’re not greedy and we don’t push it to hard, so we’ve got that perfect balance of what works for us and the customer.”

Brandon is incredibly positive about the future saying, “The plan is to keep expanding. We stuck to takeaways for a while as these were the properties that were more readily available, but we’d like to have more restaurants. We’ve covered Ayrshire now and I think our next step will be to look for something nearer to Glasgow. I believe there is plenty of opportunities out there if you are hungry for it and put the work in. We’re a perfect example of that. You need a clever concept and then social media is the key.”

He also credits some of success to previously working with industry giant Buzzworks adding, “Colin Blair taught me everything I know. What they do is exceptional, and, in my opinion, they are the leading hospitality group in Scotlandthat’s who you want to strive to be like.”

He is pictured receiving his Emerging Entrepreneur Awards from the 2023 SBPA Awards from Colin Blair.

MULTIPLES MAKING THEIR MARK

Malones Irish Pubs Aberdeen

The Keane family’s first venue was Malones Aberdeen which opened in 2009. They have currently grown to nine venues (as well as a pop-up bar business) and employ over 200 staff. Their most recent venue, Malones Leith, opened last year.

Managing Director, Simon Keane, tells DRAM, “We pride ourselves on creating destination venues that provide great entertainment and customer service. Also, as well as having great atmosphere, we also focus on providing good quality food and drink for our customers. Job satisfaction and staff retention is something we really focus on as a group, and we achieve this by creating a fun and professional environment. We also offer staff bespoke training and career progression.

“We are constantly striving to be at the forefront of the industry, so whether that’s spotting trends or offering unique experiences, we are always trying new things and not just relying on our existing business. We have found drinking habits have changed a lot in the last few years, so although we own bars, we don’t just offer drinks in our venues. The future opportunities are all about experiences for us. People need a reason to go out now, so we offer great quality entertainment in various forms. This appeals to a lot more people and results in our customers staying in our venues for longer.

As for the future, Simon adds, “We are actively looking to acquire more venues as well as finding more locations for our pop-up businesses. We also have our own spirits brand, Smugglers Spirits, which includes Smugglers Vodka and Malones Whiskey, and we are looking to get into lot more venues within the trade. On top of this, we are putting a lot of our focus on developing our training platform as we see huge value in investing in our team.”

Simon socialises local to where he lives and recommends The Salisbury Arms in Edinburgh saying, “It’s a great family friendly venue that has a good food and drink selection and most importantly for this time of year, a good size beer garden.”

Buzzworks, Ayrshire

Buzzworks are a hospitality giant in Scotland growing from one unit in 2002, Elliots in Prestwick, to their 20 current venues spanning the country from the west to east. They currently employ over 800 people and have another two units coming very soon.

Co-founder and Managing Director of Buzzworks Kenny Blair tells me their continued success is down to “hard work, constant reinvestment and innovation.”

He continues, “There are always opportunities out there no what matter what state the market is in. We are constantly trying to assess what they are at any given time. The P&L of some elements of hospitality has been disrupted by increased staffing costs, the economy, utility costs and inflation and I feel we need to sit back and see that play out a bit. One thing is for sure, people will never stop wanting to go out to eat, drink and have a good time. That’s the constant, so of course there is opportunity.

“Competitive socialising has been very successful as late for some operators. It’s not necessarily something we are looking at, but that has been a real success story. There is no definite answer out there, everyone is trying to get to grips with the current state of the industry after Covid and with todays economic climate before they can see a way forward.

“We have two venues to opening in the future though, one later on this year, and one hopefully at the beginning of next year. We are optimistic, or we wouldn’t be doing it and we do get opportunities all the time, it’s just a matter of picking the right ones.”

When Kenny gets some time to socialise, he says, “I really like to visit Sugo in Glasgow with my family – I’m a big fan of it.”

JANET HOOD

May1957 to May 2024

JANET HOOD died unexpectedly this month. She was a one of Scotland’s foremost licensing experts, and I was very lucky to call her my friend.

When I heard the news my first thought was to call her, because I didn’t quite believe it - and that’s what I did. Hubby Alastair picked the phone up and I was choked, but not for long because I was happy to know that her last evening was spent doing what she most enjoyed having a great meal with her partner in crime and a wee dram.

She was, as many of you will know, a truly exceptional woman - with the most inquisitive of minds, and the sharpest. Not much got by Janet. I first interviewed her, and if I had had the time I would have gone back to our storage unit and looked out the magazine, some 25 years ago.

I met her in Stonehaven where she was presiding over the Licensing Board as Senior Solicitor for Aberdeenshire Council. A role she had for more than 20 years. That started a friendship that spanned the decades.

Janet was an incredibly talented solicitor, passionate about the trade and dedicated to her clients. She liked to say she worked “positively with the licensed trade” and she did. She was eternally optimistic and would go above and beyond for her clients.

She branched out on her own as a consultant advising legal firms and set up Janet Hood Training & Consultant Ltd. If there was a licensing issue that I didn’t understand, or one that she was fuming about, we would have a call and put the world to rights. But she was also great at giving credit where credit was due. She just loved her clients and was very proud of all that they achieved. She would call me to suggest I did a piece on them.

I probably saw the most of her when she headed up the BII in Scotland for five years. We went to many an event and did a pile of awards judging too when the BII sponsored an award.

You could hear Janet before you saw her - her infectious laugh was just that - as soon as I heard it, I knew it would be a good evening.

We also spent many a night at the Best Bar None Awards in Dundee organised by Morag Beattie. In fact, Janet was the main reason I made the journey from Glasgow to Dundee on a Sunday night - her company always invigorated me and she would always get a big cheer from the local licensed trade when she stood up to speak. She was the one speaker that didn’t require a microphone!

She joined The Law Society of Scotland more than 29 years ago. It was an organisation that she was very proud to be associated with. Over the years she held roles including Council and Board member as well as being the former Convenor of the Equality and Diversity Committee.

She also served on the Licensing reform subcommittee. She was a former Director of the BEN, and the Scottish Tourism Alliance too.

Former Law Society chief executive Lorna Jack on hearing the news said, “It is really hard to believe that Janet Hood, a trailblazer in licensing law, a champion of the legal profession, and a great friend to so many, sadly passed away last week.

“I first got to know Janet when I became the CEO of the Law Society of Scotland, her professional body. Janet gave much of her time and energy to the Society and at that time was a member of their governing Council and chair of the In-House Lawyers Group (ILG). She was actually

the first LawScot Council member I met (outside of the recruitment panel) as she kindly invited me to the ILG annual dinner in November 2008, just before I started in the new role. She introduced me to so many people that night, which spoke to her enormous network both inside and outside of the legal profession. Everyone knew Janet! And so started a great working relationship over the next 15 years.

“My next opportunity to engage with her was planned for next week - as she served as one of the Scottish Legal Awards judging panel, which I chair. We had just sent her the entry forms and I of course looked forward to her unvarnished and energetic contributions to judging day. So, to say I am shocked and deeply sad at this news is quite the understatement. Janet was fearless, fun, and always fully committed to whatever she took on. She and I didn’t always agree on everything, but I respected the fact that she spoke her mind with passion, and she never held a grudge if you weren’t always on the same page. The world is a little less colourful without her in it.“

Former licensing lawyer and friend, Tom Johnston says, “When Janet Hood was in a room, you knew about it. Who can forget the bright red lipstick, the huge amber necklace and the ebullient greeting? Larger than life doesn’t begin to describe her.

“In the world of licensing, literally everyone knew Janet. The first part of her career was spent as a clerk. Dealing with poorly drafted legislation riddled with ambiguity, Janet was a pragmatist. Where others delighted in finding problems, Janet worked with people to find solutions.

“When she changed sides and set up in practice on her own, she soon attracted a large and loyal clientele. Appearing at licensing boards up and down the country, her no nonsense style and eloquence produced some remarkable results. Mind you, the fact that she was a true expert in her field – the only clerk to be awarded specialist accreditation by the Law Society – also helped.

“At licensing conferences and on Law Society committees she would passionately argue her corner. But, unlike many, she was prepared to listen. And, a greater rarity in today’s polarised Scotland, even if she couldn’t persuade you, it didn’t change her view of you.

“When Janet Hood was your friend, you knew it.”

Frank Murphy of the Pot Still was also a friend. He said, “Janet came into my life at a pivotal time, recognised my interest in licensing, and helped me learn so much by happily giving her time. She encouraged me to stand up, use my voice and ask questions in company where I may otherwise have stalled. Janet educated, emboldened, and empowered me, and we had lots of fun together. I will miss her greatly.”

In January Janet wrote, “Good grief 40 years in practice - hooray and still love being a lawyer.“ And she did, but over the last few years she also loved being a gran. She would bubble over with excitement when she was planning her trip down south to see her beloved son Johnny, partner Karen, and her granddaughters Poppy and Amber, My thoughts are also with her hubby Alistair, who I heard a lot about but never met, and her wider family and friends.

My life is certainly far richer for having known her. Her heart was as warm as the amber she always wore, and amber will always remind me of her. RIP my friend.

A FAMILY DREAM TEAM

By Susan Young

There is a new family at the helm at The Cochrane Inn in Gatehead, near Kilmarnock - they are Ian and Julie Mackie and Julie’s son Conor Moncrieff. The trio reopened the bar and restaurant in February and they say it has being going better than they could have dreamed of.

The trio have struck a deal with Bill Costley and hope to buy the premises from him next year. Ian is a chef to trade, and in fact used to work for Bill Costley at Lochgreen when Bill was cheffing, and indeed Julie worked for Bill at Highgrove when she was only 18. Says Ian, “We all go back a long way.”

Julie looks after front of house and the back of house business, while Conor, who has worked in hospitality all his working life, runs the bar and looks after the drinks offering and of course Ian is in the kitchen. Says Ian, “It is the perfect setup.”

But this is the first business the trio have ever run. Says Ian. “I have worked as a chef since I was 16 and have worked in some great places but I have never had my own business. Julie and I used drive past The Cochrane Inn when it was closed and I eventually said to Julie I am going to phone Bill and find out what is happening with it because I would love to run it. I had always got on very well with him and so I made the call and we met at The Cochrane. Because I know Bill I can understand why he took so long to find a suitable to rent or buy it. He is very particular and he wanted to put someone in that he could trust to run it as well as he did. He wanted to be able to drive past and know it was in good hands. Because we knew each other from old, and I’ve worked with him in the kitchen, he knew what I was like and before long we did a deal, and we were up and running by February. Not only that but he has continued to give me support and he has been very helpful. He explains, “Although we have all been in hospitality a long time we have never run our own business. Thankfully I can just ring Bill and he is happy to help or a pop in for a coffee and give me advice. But we have all, very much, been learning on the job. ”

“We did take risk because The Cochrane had been shut for four years, but when I had eaten in it when it was open and I knew quality of the food. I don’t think think there are many places in Ayrshire I would take apart from this one.”

Ian’s career includes 13 years at the House for an Art Lover, he was Executive Chef at The Buttery when it won the DRAM Restaurant of the Year award, and has also worked with the likes of Gordon Yuill and latterly at Rowallan.

While Conor, his stepson, is a also a hospitality veteran. Conor smiles, “My first job in hospitality was at The Piersland in Troon – where I worked in the kitchen, but I didn’t like the hours, so

after two years I left and went to The Jefferson in Kilmarnock. Before heading to Glasgow and joining The Kelvingrove Cafe. I loved working there. It always has had an amazing team of bartenders who mix great drinks. From there I went to Cail Bruich and I loved working there too. When I was joined it was still quite laidback, just like the owners Chris and Paul, although they were always aiming for a Michelin star. I did the bar programme there and liased with the kitchen every day. We only did six drinks to pair with the food, but it was hyper seasonal. it is a bit more fine dining now. And latterly I worke dfor Cafe Gandolphi with Seaumus Macinnes. He is amazing. I don’t think I have ever met someone with better social skills – peple just flock to him and I loved seeing the way he was with people. He was very inspirational. But when this opportunity came up I didn’t think twice about working with my mum and Ian.”

While Ian rules the roost in the kitchen Conor has taken on the full responsibility for the bar. He tells me, “Although everything was in pretty good condition when we took over, it had been closed for four years, so some of the equipment hadn’t been used. From getting the keys to opening was only three weeks so it was pretty full on.

“The bar already had a Heineken SmartDispense System in and originally we were going to strip it out, because Heineken was one brewer I hadn’t worked with, but then after talking to Bill and his team, who were very complimentary about it, and having looked at their portfolio of beers and cider we decided to keep it, and it certainly was the right decision – Heineken have been great. The Heineken SmartDispense is a great system. I have worked with other beer line systems in the past and the fact that I don’t have to clean the lines, they do, and we use don’t waste so much beer. I think we save around 10/15 pints of wastage and we use a lot less gas. We sell a lot of beer and we get a lot of compliments about the quality of it. That says a lot about the Heineken SmartDispense System is is the best I have used.

“Birra Moretti is doing very well here and the glassware is great but my thing at the moment is Inch’s Cider - I love the wee half pint glasses.

“I have also tried to introduce some new wines however having worked in Glasgow for nine years I am having to readjust to working locally and I have now put Chardonnay on the menu –it was one of the least popular wines in the venues that I had worked in previously but in Ayrshire is is well loved.”

Mum Julie wasn’t working on the day that I came to interview the family but she gave up her job in retail to join the business,

but has worked in hospitality in the past – and her customer service skills mean that she is front of house. Says Ian, “ Julie is good with customers and knows how to speak to people.”

While daughter Olivia also helps out at the weekends – she is training to be a primary school teacher.

Ian says, “Bill told me we had a great business model because I am in the kitchen and we don’t have to depend on employing a chef and I think he right. The kitchen may be the foundation of the business But I think it also works because we are a great team. It’s funny but it feels like we have been in business a lot longer than we have. But it hasn’t been easy and for the first

three months I didn’t have a day off.”

Certainly their customers are delighted that The Cochrane has reopened. Business has exceeded all expectations. Says Conor, “We did buy into somewhere with a good name and we have got the backing of Bill Costley, in my view the most influential person in the industry in this part of the world, and his help has been invaluable. It has been a dream start. We could not have imagined it would be so good after our first quarter which means we are way ahead of schedule. All we now need to do is maintain the business.”

I don’t think that is in any doubt!

TLATIN AMERICAN VENUE OF THE YEAR

WHISKY BAR OF THE YEAR

THE 2024 CATEGORIE

his is the last opportunity to get your your votes in for this year’s awards - if you needa final push and any creatives contact NicolaWalker@ mediaworldltd.com. And there is a new category to celebrate Scotland’s great Latin American venues sponsored by Favela Lager.

Favela Lager launched in Scotland earlier this year. This organic Brazilian lager, inspired by the sights and flavours of Rio de Janeiro, has at its heart the independent spirit of the people it has adopted - freedom, passion, colour and confidence - and a tendency to live outside the rules. This year is has taken up the challenge of finding Scotland’s Best Latin American venue - whether you are a restaurant, bar or late night venue if you think you also have a passion for the business and for giving customers a great Latin American experience enter now - or if you know a great venue that has a passion for customer service and offers an authentic Latin American experience enter them now at www.scottishbarandpubawards.com

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.

OF THE YEAR

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 twelve-month 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.

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

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 their 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.

THE 2024 CATEGORIES

Drinks Express 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

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.

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.

FAMILY BUSINESS OF THE YEAR 2024

Scotland has some very successful family businesses which have thrived over the years and they deserve recognition for the hard work that goes into making a family-owned hospitality business work. Do you think you deserve recognition or do you know a family business that does? We are looking for a business that is forward thinking, dynamic and includes more than one generation of the family. Although Hotel SCotland is sponsoring this category it is open to all family-owned businesses in hospitality. Enter now.

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’.

BRUNSWICK BOOK CLUB

& VITTORIA ON THE WALK, EDINBURGH

DESIGN:

BY NICOLA WALKER

Brunswick Book Club, a new neighbourhood cafébar from the Vittoria Group has opened in Edinburgh. The venue, on Brunswick Street, is located on the site of the group’s first restaurant, Vittoria, on Leith Walk which was established in 1970 and is a 3-generation familyrun business. However, Vittoria on The Walk has not been forgotten with the entrance moving onto the Brunswick Road corner and having also undergone a full refurbishment. The tour begins at the Brunswick Book Club, a new café-bar that offers a contemporary take on the classic public house. With seating for up to 65 people indoors and 70 outdoors, it is open from 10am till late and provides a variety of comfort food options as well as entertainment such as live music and quizzes. It certainly has a real community feel.

Speaking of the refurb, Vittoria Group Director and co-owner of Brunswick Book Club Leandro Crolla said, “We proudly welcome Brunswick Book Club to Leith Walk that serves a ‘new look’ for an ever-changing neighbourhood. Our menu is affordable and has something for everyone that’s hearty, unfussy and delicious with the drinks to match. This unit has been part of the group for over 50 years since our Nonno opened it, so we need make him proud.”

The exterior has been stripped back to the original antique signage and exposed brick. You can even sneak a peek at the old ‘Stationery and fancy goods’ sign from years gone by. The more modern window and door surrounds have been painted a dark blue which is offset by bright yellow signage and a beautiful ornate clock that extends out from the corner.

Everything has been smartly branded in their trademark colour scheme from the clock to the doormat and even the planters that surround their large outdoor terrace. I have no doubt this will be very popular, even more so due to the heaters and blankets that are provided for the chillier evenings.

The interior design and branding have been handled by Studio So who say, “Positioned overlooking the historic library on McDonald Road, we drew inspiration from the library’s sense of community, inclusiveness, and belonging. Our aim was to create a real local gem with roots in Leith, blending contemporary elements with local culture. The result is a captivating space with understated charm, fostering connections and a hint of nostalgia. From vintage books and ‘Mary’ the spirited librarian, to the iconic rebellious seagull, every detail pays homage to Leith’s essence.”

The design elements are certainly stunning. Upon entering the striking colour scheme continues with patterned blue and yellow vertical metro tiles behind the bar and yellow horizontal tiles across the bar front. The floor breaks from the theme and introduces a black and white mosaic pattern which is echoed on the bar stools. There are also brown leather high booths in this area coupled with modern yellow leather tall chairs.

Frosted long yellow cylinder pendant lights with a black trim are suspended from metal chains above the bar and bulbs are dotted around the entire ceiling creating a welcoming warmth.

Moving from the bar area up a few small stairs into the second room the ‘bookclub’ theme is fully realised with a curved bookcase in the centre which acts as partition. This is filled with books, nik naks and leafy potted plants. The statement lights here are long pendant lights which have the illusion of flicking through the pages of a book.

There are so many layers in the design - from a white bare brick wall with planting cascading from the top to the stunning mirrored ceiling which reflects the light from the large windows. The other walls have a dark blue dado, trimmed with the same horizontal tiling used in the bar area, and which gives way to a more muted white Venetian plaster. These are decorated with various framed photos and artwork which have been lit with picture lights. The back wall is painted with

the slogan ‘Good stories have great characters’.

The furniture encompasses a range of different designs, textures and heights - from beautifully upholstered low lounge chairs to dark brown chesterfield style banquettes and wooden rattan backed dining chairs. These give the area a real homely, comfortable feel and make it perfect to relax in.

Brunswick Book Club and Vittoria may have separate entrances however they are also connected through an internal passageway with the large the modern kitchen in the centre which provides the food for both venues. In saying that both venues will act completely independently with different staff, uniforms, and offerings.

The second venue, Vittoria on the Walk, also has a fantastic new look giving it a stylish, fresh but authentic Italian feel. From the chequered floor to the plush booth seating, bright orange dining chairs and modern gold orb lights, it too is certainly a feast for the eyes.

Whilst in Vittoria a visit to the toilet is most certainly in order if only to look at the collection of framed pictures on the walls. These display, not just the history of the building, but the history of the Crolla family as the business has passed from generation to generation over the past 55 years. It’s a wonderful personal touch and I look forward to seeing many more family photographs being added to it over the years to come.

cromarbrooks

We supply coffee and fabulous looking coffee machines to many UK licensed outlets, cafés, hotels and independent retail outlets.

THE SPANISH BUTCHER

58A NORTH CASTLE STREET, EDINBURGH, EH2 3LU

BY NICOLA WALKER

Rusk & Rusk have recently launched the second instalment of The Spanish Butcher in Edinburgh’s North Castle Street. Much like its sister restaurant in Glasgow, which opened 7 years ago, the 90-cover restaurant embodies the placemaking appeal of New York’s most vibrant neighbourhood dining scene and the loft-style vibes of the city, whilst creating its own theatrical elegance. The aesthetic of featuring mid-century design mainstays, complemented with quintessentially modern touchpoints is echoed from the Glasgow design, however, the new venue is certainly fresh and has its own distinct character.

Upon arrival at the street level main entrance patrons are welcomed into the stunning bar area. The way the light captures the bronze and copper pigment-infused polished resin floor creates movement which is both striking and brings all the other elements together. The walls throughout the restaurant are a blend of exposed brick, both in untreated Terracotta and painted in The Spanish Butcher’s signature green with little duckets containing candles. These are coupled with warm stained oak panels and the rattan panels which frame the bar to the right with meticulous

symmetry. Dark leather studded, gold trimmed high stools line the bar and waiting area making it a delightful place to relax and enjoy a drink.

Ahead of you is The Spanish Square, a 20-capacity private dining space with wooden shutters for privacy. The focal point of this is an amazing abstract painting by Scottish artist, Fraser Taylor, which brings a pop of colour against the rich wood on the walls and ceiling.

Moving into the main restaurant it is apparent that they have used a fusion of ultra-luxe comfort, rich deep tones, natural materials, and bold, edgy industrial accents to create relaxed day-to-night conviviality throughout. There are smoky antique mirrors, some of which have been tilted to create amazing depth, smoked glass partitions, lush Kentia palms and real planting.

The main restaurant has three different sections that flow seamlessly into one another. The first is located beside the floor to ceiling windows where they have introduced inside screens to recreate the art deco style steel glazed panes from its sister venue – this gives it a real loft feel. The wood panelling scales the entire wall to meet the ornate cornicing

on the ceiling of the A listed building. Industrial metal framing has also been used here to create a layered effect.

In the second area a magnificent solid oak waffle pergola roof feature creates a dramatic inside-outside illusion for guests and adds to the mid-century colonial feel. It also creates a partition for the area which is decorated with more smoked glass and wine bottles.

The third area is referred to as their ‘Chefs Booths’ where diners can sit to have a peek of their meal being created in the magnificent open kitchen.

Every detail has been considered and there are certain design elements that you may recognise if you have visited their Glasgow venue. One of these is The Cesca Chair by Marcel Breuer that creates a modern, linear impression throughout whilst blending seamlessly with the rattan panels used in the bar area. With regards to other seating, strapped equestrian booths and fluted back booths line the walls in a mix of tobacco, ox blood and olive coloured leather which all blend perfectly together and with their surroundings.

The design of the venue has a timeless feel that is almost other-worldly and one of the major factors in this is the lighting, which has the same warmth and temperature

throughout. The range of statement lighting used is stunning with large custom-made brass and glass globes strapped with leather, dimpled glass orbs and bow and arrow wall sconces.

The new Spanish Butcher is located just across the road from the Consulate General of Spain, and I am sure they will see many visitors from there, as well as excited locals, keen to sample some of the finest dry aged beef in the world married with the very best homegrown produce from Scotland’s larder.

Co-founders of RUSK & RUSK, James and Louise Rusk shared their excitement about their new venture saying, “North Castle Street has a remarkable storied history, and it is a genuine honour for us to be contributing to its placemaking within the capital. Our commitment to this new restaurant, and to the city, is also very much reflected in the quality and detail of The Spanish Butcher design. We hope our customers love its stylish mid-century aesthetic and welcoming neighbourhood vibe, as well as of course the delicious food, as much as team RUSK & RUSK does.”

DI MAGGIO’S

THE BROADWALK, STROUD ROAD,

MAGGIO’S ROAD, EAST KILBRIDE

Di Maggio’s celebrates it’s 40th anniversary this year and as a first step in refreshing the brand they have invested £1 million in their East Kilbride restaurant. This is the first major refurbishment of Di Maggio’s East Kilbride since the 220-seater, purpose-built venue opened in 1994 and what a refurbishment it is!

The first thing that you notice when you approach the car park is the new mural which spans the side of the entire restaurant and has been created by Glasgow graffiti artist Rogue One. During this refurbishment Di Maggio’s have introduced a new internal brand called Churissimo, which offers a specialist gelateria and churro bar. The churros are produced onsite, and chefs have even been sent to Spain for specialist training.

This bar is the first thing you see when you enter, and what a sight it is!

The large oblong bar has the appearance of an internal ice cream parlour. It is smartly branded from above and each section is sign posted from ‘Freshly Made Churros’ to ‘Sundaes and Milkshakes’. Bevelled cream tiles, wood panelling and chequered red and cream metro tiles give way to the most amazing polished brass gantry that curves seamlessly around the entire bar. It truly is a sweet lovers paradise!

The same colours are used throughout the entire restaurant with vanilla cream, peach and the trademark Di Maggio’s red creating a real brightness and freshness to the venue. Think raspberry ripple ice cream!

The entire design has been modelled on Italian heritage, with nods to the brand’s Italian-American roots. It has a real retro feel, almost like you are dining in a bygone era.

Jelena Kerr, Lead Interior Designer for DRG comments, “With the addition of Churissimo we now have that real wow factor upon entering, but it’s still everything you would expect from a Di Maggio’s with great pasta and pizza. We are known for being a family friendly destination and the interior had to reflect that. I didn’t want to make it too contemporary looking so there are nods to 70s nostalgia in the finishes such as the bold patterns and retro style wallpaper. We also wanted it to be fun and

exciting.”

The interior is vibrant and happy with lots of great patterns creating interest everywhere you look. For example, the floor at the front is tiled in cream and peach with flecks of colour through it which almost look like hundreds and thousands on an ice cream. A similar pattern has been used on the material that backs some of the wooden seating. Fixed seating is also abundant with varying fluted leather booths in red, tan, deep green and mustard yellow.On the upper level a jazzy patterned carpet displays waves of cream, brown, red and green. All the walls are lined with wonderful artwork inspired by vintage Italian ice cream posters which have been lit with picture lights. There is great selection of bespoke lighting which are all made from large glass orbs surrounded by differing metal work in bright red. The large chandelier style light in the middle of the restaurant is particularly breathtaking.

Mirrors have been used throughout the venue to transform the space and catch the reflection of all the lighting and finishes. This gives it a real depth of character.

They venue is certainly family friendly, and many will be pleased to hear they have kept their famous soft play areas, both inside and outside! There is even a dedicated dining area right across from the soft play that can offer a semi-private area for children’s birthday parties!

Tony Conetta, co-owner of DRG and son of Di Maggio’s co-founder Joe Conetta, says, “We’ve been serving the community of East Kilbride for more than 30 years and this is a huge moment in our history in the town. A tremendous amount of love and care has gone into the refurbishment, and we’re sure the introduction of EK’s first authentic churro bar will go down a treat.

“We love being a part of East Kilbride, we’ve welcomed thousands of families through our doors, and we look forward to thousands more. It’s also about playing a part in bringing new people to the town, and we hope the new-look Di Maggio’s East Kilbride and Churissimo will achieve that for the next 30 years.”

SUE SAYS!

SUE SAYS

Congratulations to Mario Gizzi, Tony Conetta and the DRG Group. They have just expanded their reach in Scotland with the purchase of Paesano and Sugo from Paul Stevenson in a deal reported to be worth in the region of eight figures. The rumour had been circulating for weeks and was confirmed at the weekend. But I also have to say well done to Paul. He took a simple idea and made it great and hopefully now he can kick back and enjoy himself. Running any business is stressful, but one of this scale, although mega successful, is a lot of responsibility. I can’t think of a better company to take up the mantle, but not only that, I can only imagine that DRG will take the concept and expand it out over the UK. It’s a win win for everyone.

Another Italian who deserves a pat on the back is Marco Ginnasi who has just launched his book ‘Dining Tales.’ He interviewed a host of fellow restaurateurs since retiring from The Battlefield Rest and has now turned it into a publication. Many of his interviewees turned out for the launch event at the beginning of June.

Last month I was shocked to hear about the death of Eddie Tobin and last week the news that Janet Hood had died left me floored. I’ve known her for nearly 30 years and absolutely loved her enthusiasm, her generous spirit and her licensing acumen. She was an absolute star and a massive supporter of the trade. The world is a far duller place without her in it. I will miss her greatly.

Although there have been plenty of negative stories about for the last few years, DRAM has concentrated on the positives. My view is that if we can’t talk up the industry who can. Yes, of course, the challenges are there, but these challenges also create opportunities. I have campaigned for a change in the rating system for years - and hopefully with the current politics, political parties are beginning to realise there is a real appetite for change. This is an opportunity for the trade to put forward what we want from a future government. So, reach out to your MSP’s - because it won’t be long before we have the Scottish elections (2026), and we all need to do our bit to get our wants and needs met. Of course, the Scottish Hospitality Group is already reaching out, but the more the merrier I say.

I took a few days off last month and headed to Loch Ness for break. I wanted a cottage with a view - and we certainly had that. It was right next door to the Loch Ness Clansman Hotel. What a slick operation that is. Apart from the Café, which is stylish and offers good food, delivered apace, there is a terrific gift shop, and of course the Loch tours. The tour buses arrived in - sometimes four at a time - the parking attendants guided them in and also helped the many tourists with their loaded cars and campervans. The buses offloaded - into the cafe and then down to the boat or vice-versa - I was wasn’t quite sure - but it went like fair from 9am - 5pm. How the team there, and it was a small team, kept up with all these people I will never know, but the service was great, and I was most impressed. The only downside was the restaurant closed at 8.30pm - but I can understand why - because it obviously has the same issues the rest of the Highlands does - a lack of staff. Well done to the team there. The dog was happy too with its friendly Dog Station complete with free treat.

11.6” touch screen till EPOS software

Product & menu setup

Built in Thermal Receipt Printer Cash drawer Complete Package £1195+vat

15” touch screen till EPOS software

Product & menu setup

Thermal Receipt Printer

Cash drawer

Bonnington Pedro Ximenez Sherry Cask

Commissioned in 2019, the Bonnington Distillery is one of the first single malt distilleries in Leith, Edinburgh for nearly 100 years. Our latest expression has been matured in Pedro Ximenez Sherry Casks, this limited release is rich, fruity and warming with a long finish.

Tasting Notes

NOSE - Sweet sugar pick and mix, fresh oak and green wood

PALATE - Fresh, Subtle red fruit, lightly dusted sugar on berries

FINISH - Lots of wood and tannins some salty notes

Specialist whisky retailers including Master of Malt, Hard to Find Whisky, Whisky Exchange, Inverarity Morton, Royal Mile Whiskies, Huffmans and The Scotch Whisky Heritage Centre.

DRAM Scotland 402 June

WELCOME

JUNE

Signature hits the Sunday Times List as One of Best Places to Work

PIZZA PILGRIMS HEADS TO CAPITAL

The Strathduie Bar gets a new lease of life

NEWS

PAUL STEVENSON SELLS TO DRG

Sagar Massey’ makes its debut at The Kirkhouse Inn

Little Picardy takes over from Cafe Habana

Ross Kemp Behind Bars HEINEKEN SmartDispense® launches new campaign

Lucky Liqueurs relaunch

BRAND NEWS

THE MAGIC OF CAPRI

SUMMER DRINKS AND SERVES

Raising the Bar on Back-Bar Solutions

OBITUARY

Eddie Tobin

MULTIPLES MAKING THEIR MARK

The Rocks Leisure Group Highlands & Island

MULTIPLES MAKING

Bow Hospitality Glasgow

Signature Group Edinburgh

MAKING THEIR MARK

Bucks Bar Group Glasgow

West Coast Hospitality Ayrshire

MULTIPLES MAKING THEIR MARK

Malones Irish Pubs Aberdeen

Buzzworks, Ayrshire

JANET HOOD

May1957 to May 2024

A FAMILY DREAM TEAM

TLATIN AMERICAN VENUE OF THE YEAR

WHISKY BAR OF THE YEAR

THE 2024 CATEGORIE

OF THE YEAR

CATEGORIES

CRAFT BEER BAR OF THE YEAR

MIXOLOGIST OF THE YEAR

WHISKY GURU 2024

CASUAL DINING AWARD 2024

DOG FRIENDLY PUB OF THE YEAR

EMPLOYER OF THE YEAR

MANAGER OF THE YEAR

BEST DRINKS OFFERING

THE 2024 CATEGORIES

CATEGORIES

NEW BAR OF THE YEAR

HOTEL BAR OF THE YEAR

BARTENDER OF THE YEAR

SPORTS BAR OF THE YEAR

INDEPENDENT PUB GROUP OF THE YEAR

THE 2024 CATEGORIES

BEST OUTSIDE AREA

FAMILY BUSINESS OF THE YEAR 2024

BRUNSWICK BOOK CLUB

& VITTORIA ON THE WALK, EDINBURGH

DESIGN:

THE SPANISH BUTCHER

DI MAGGIO’S

THE BROADWALK, STROUD ROAD,

MAGGIO’S ROAD, EAST KILBRIDE

SUE SAYS!

SUE SAYS

Bonnington Pedro Ximenez Sherry Cask