This time of year is always a bit manic as we count down to the awards - but it is my favourite time of the year.
This month we have all our finalists, but remember there will also be some surprises on the night.
This month Nicola Walker caught up with Iain Reid who has two bars in Glsagow’s Merchant city. Find out what this former footballer has to say on page 24.
Nicola also checked out the new Elements in Milngavie and the recently opened Wunderbar in Glasgow.
While we both dropped in to see the new Nineteen62 in Livingston on its opening night. It was good to catch up with the Molson Coors crew there.
Our drinks focus this issue is Rum and there is certainly plenty of interesting information in the feature.
I also caught up with Scott McGillvray and Alison Lambie of Sims Automatics. Their company has been serving the licensed trade for more than 50 years.
Nicola Walker takes a look at what’s happening in rum.
Iain Reid talks to Nicola Walker.
Mix the perfect Schweppes Pink Paloma!
EDINBURGH SAYS HELLO TO AN OLD PAL
Ben Greig has opened new bar Old Pal in West Maitland Street in Edinburgh on the former site of the Mercat Bar and Kitchen. Billed as a “contemporary neighbourhood cocktail bar” the premises are split over two levels and upstairs has been refurbished.
Ben told DRAM, “This is my first lease, and it is very exciting. It’s definitely been hard work but loads of fun so far. I’ve been in hospitality for over 20 years and spent 14 years with the Bon Vivant Group, so my experience has made opening a little bit easier.
“I wanted to create a venue with affordable prices, great service, elevated classic dishes and small plates, and a good variety of cocktails, wine and beer. There are lots of high-end restaurants around us, so I wanted to position the bar a little bit under that. Everything is of a high standard, but in a relaxed and comfortable environment.
“Old Pal is the name of a classic cocktail, and I really liked the double entendre of it as a welcoming name for the business. We are selling an Old Pal Cocktail but we have added a twist with some peach wine going into it. That’s been very popular with the locals.”
The French Horn is due to open in August in what was The Bakehouse on Great Western Road in Glasgow. Hospitality operators Paul Sloan of the Hunky Dory Dining Group and Diversity Leisure and Neil Morrison of The Rocks Leisure Group have joined forces to open the French-inspired venue which, as we went to press, was undergoing a refurbishment .
The end result will be a 68-cover bistro and 62-cover bar with a cosy, rustic interior.
Neil Morrison said, “We’ve taken inspiration from the rustic bars and bistros of France, and The French Horn will have a lovely relaxed, cosy ambience where people can enjoy a leisurely brunch, lunch, dinner and drinks; there will also be regular live entertainment. It’s a great location and we think The French Horn will bring something truly different to the bustling west end.”
Paul Sloan added, “We can’t wait to open the doors to The French Horn, it will bring something new to the vibrant west end, offering our own spin on French favourites – from delicious Croque Monsieur or Moules Frites with Isle of Mull mussels, to our fantastic cheese and charcuterie counter. We’ve also put together an incredible wine list and will offer 15 wines by the glass, meaning diners can enjoy a glass of some really fantastic wines.”
HISTORIC PUB DEACON BRODIE’S GETS A LITTLE TLC
Deacon Brodie’s Tavern on the Royal Mile in Edinburgh has officially reopened following a significant investment. The pub is part of the Nicholson’s Pub Collection brand owned by Mitchells & Butlers .
The historic pub may have had a facelift, but it has kept its traditional look and feel inside for that truly authentic Scottish pub experience. Fifteen new jobs have also been created. The pub was built in 1806 and is named after one of the city’s most famous sons, Deacon William Brodie, one of the inspirations behind Robert Louis Stevenson’s Jekyll and Hyde. Throughout the pub, you’ll see references to Brodie and his double life, as well as a fascinating, decorative wooden ceiling.
Taufiq Abdu, General Manager, said of the refurbishment, ‘’Deacon Brodie’s Tavern is an iconic Scottish pub, loved by guests from all over the world who visit us to experience our traditional Tavern atmosphere. The restoration works undertaken, including painstakingly restoring our original decorative wooden ceiling, ensure that our guests can continue to enjoy a wee dram or two with us for years to come.’’
Forfar welcomes The Nest by the Giddy Goose
The Aali Capital Group have rebranded The Giddy Goose in Forfar as The Nest by The Giddy Goose. The site has undergone a complete renovation and there is also a new menu launching.
Owner, Lauren Runciman told DRAM, “The site has been busy since we opened in 2021 and we wanted to put some money back into it through renovation. However, the new Moroccan inspired style we have chosen didn’t fit with the quirky Giddy Goose brand - it now has a more grown up and premium feel. So, we felt a rebrand was in order.
“We have also tailored our offering more specifically to what we felt people were looking for in the local area. We will still have the great pizzas and burgers on offer but there will be more artisan plated dishes as well. It’s still us though, with the same quality of service and offering our customers have come to expect.”
The company is also refurbing four guest rooms onsite that they hope to begin letting out in the very near future.
Lauren adds, “We’re working on pushing all our businesses and brands to get some solid trade over the summer and keeping our quality standards high. We have also recently relaunched café/bistro The White Goose in Dundee after a long closure. It’s so it’s nice to have a different type of hospitality venue on the books because we can use some completely different ideas there.”
Scoop Restaurant Group introduces Margo
Scoop, the restaurant group responsible for Ox and Finch and Ka Pao, are set to open a new 138-cover restaurant in September called Margo. Located on Miller Street in Glasgow, the interior is being designed by Stuart Black of Mosaic Architecture and Design and the menu will feature snacks, small plates and sharing dishes.
Jonathan MacDonald, Managing Director of Scoop Restaurants Group, said, “Margo will be an evolution of our first restaurant, Ox and Finch, which has just celebrated its 10th birthday. Both restaurants share the same ethos of being relaxed, accessible and fun, alongside a focus on quality.
“Whilst retaining lots of the features that have made Ox and Finch so popular for the last decade, Margo will be bigger and bolder. We’ll be pushing things further in the kitchen, baking our own breads, making fresh pastas and also doing some inhouse butchery. There’ll also be a larger, more adventurous wine list, which the team have been sourcing from a range of great suppliers.
“We’re very excited to be able to share what we’ve been working on with Glasgow, and we’ve also got some exciting plans coming up for Ox and Finch later in the year.”
As well as great wines from small, independent producers, the restaurant will be offering cocktails such as signature frozen martinis, yoghurt punch and classic serves.
SugarBird in the Gardens opens Vineyard Vibe
LOCHY’S BRINGS NEW OFFERING TO BARRHEAD
Lochy’s Sports Bar opens in Barrhead this month after an extensive refurbishment. Owned by Jamie Kerrigan and partner Suzanne Rae, the venue will have a sports bar with a capacity of 250 and a function suite with a capacity of 150.
Jamie told DRAM, “The refurbishment has been a big job as the former Dalearn House site hadn’t been touched since the 2000s. Historically, this venue was a pool hall and we really want to get across that it is not just a pool hall any more. It’s a sports bar with lots of different types of offerings under one roof.
We have 12 pool tables, darts lanes, 32 TVs, a projector and a huge sound system. The viewing experience is 360 degrees and we’ll be showing
Wine bar, SugarBird in the Gardens in Aberdeen, has unveiled the latest addition to the two-storey venue, a gorgeous 30-cover pop-up on its outdoor terrace overlooking Union Terrace Gardens. Inspired by its core offering of wines, the space is aptly named Vineyard Vibe and offers a setting for guests to enjoy alfresco drinks.
SugarBird in the Gardens will continue to serve its impressive wine selection and food platters at the pop-up, but will also be collaborating with local suppliers for a variety of surprises over the coming weeks. Plus, there will be some fun entertainment including games such as giant jenga and blind tasting competitions.
Ruth Grahame, co-owner of SugarBird Wines, said, “We’ve been looking forward to opening our outside terrace space for alfresco drinks since we initially announced our plans for the venue, and we’re really excited to see it take shape this summer.
“This year we’ve launched the space as a pop-up, and it’s the perfect opportunity to bring the essence of a vineyard party to Aberdeen, creating an idyllic escape for people to relax in. It’s also a brilliant way to collaborate with some fantastic local businesses, and we can’t wait to announce suppliers throughout the coming weeks, keep your eyes peeled on our social media channels for more information!”
all sports. We’ve also put in a mezzanine level that overlooks the whole venue. We will be offering a comprehensive food menu with both small plates and pub favourites such as fish and chips, loaded hotdogs, burgers, sourdough pizzas. We’ll also be serving cocktails and have entertainment at the weekends as we want to cater to a wide audience.
Jamie adds, “I’ve been involved in hospitality all my life as my mum and dad have always ran pubs such as The Killoch Bar in Neilston, but this is our first one on our own. We want to create jobs for local people and work with the local community police to provide a very different experience to locals as there’s nothing else like this in the area.”
Freddy’s expands and The Boston Bar arrives
The team behind Freddy’s have announced that their newest venue, The Boston Bar, located in the former Bar Soba site Edinburgh’s Hanover Street, is due to open in September 2024.
Following the success of Freddy’s, which opened last year and has already undergone an expansion to keep up with growing demand, The Boston Bar is aiming to blend the warmth of an authentic Irish bar with the industrial charm of Boston and New York taverns.
The two-level venue will include big screens for live sports, private nooks with personal TVs, and an electronic darts area downstairs.
Open seven days a week and until 1am, it will also offer an extensive range of draft beers, stout, and cider, including a range of authentic Irish selections, as well as a food menu featuring American classics with an Irish twist. They are also promising an exciting lineup of
Jane Ross launches two new magical venues
Jane Ross, who runs The Mother Superior on Leith Walk in Edinburgh, has recently launched two new venues. The first, which opened in May, is The Powder Room on Broughton Road, formerly Hare of the Dog. This is a retro funk inspired bar with live music and a gantry comprised of independent whisky bottlers.
The second venue, which opened at the end of July, is The False Widow, which was formerly Smoke & Mirrors on Constitution Street.
Jane told DRAM, “It’s all very exciting. I took on The Mother Superior during covid and the landlord, Billy Ross, has been really good to us. He offered us, myself and my husband Nick, the other pubs first as he thought we had done a great job at The Mother Superior.
“The Powder Room is something a bit different. It’s also a Pilot Beer taproom and we have a large range of No and Low products because it’s in a residential area.
“The False Widow is Leith’s first eco bar where all products are sustainable, ethically chosen and environmentally responsible. In fact, the sustainability report will be available for the customer. The name is based on the first woman who was accused of witchcraft in Ireland, Dame Alice Kittler. This links into the whisky show which I do called Whisky and Witches. I’ve hosted the show in four countries now – Denmark, Sweden, Northern Ireland and Scotland - and it is returning for eight shows over the fringe in The Mother Superior. It’s an immersive magical, musical and whisky experience.”
events, including live music and sports viewing parties.
Owner Edward Fox said, “We’re thrilled to introduce The Boston Bar to Edinburgh. Our goal is to create a space that embodies the welcoming spirit of the Irish bars in Boston and New York – places where families and friends come together to enjoy good food, drinks, and company mixed with a bit of Freddy’s fun. We hope to offer a unique experience that adds a new dimension to Edinburgh’s vibrant hospitality scene, providing a perfect spot for both casual gatherings and lively evenings.”
The company adds, “The Boston Bar and Freddy’s complement each other perfectly. Guests can start their evening with a meal or drinks at The Boston Bar before transitioning to the high-energy atmosphere of Freddy’s, which stays open until 3am.”
MUSIC AND COCKTAILS TAKE CENTRE STAGE AT DOWNSTAIRS AT BETTY’S
Downstairs at Betty’s has made its debut in Edinburgh’s West End. Located at 15 Charlotte Lane, in the former Cocktail Mafia site, the new sing-along piano & cocktail bar has relocated from its original home in Lisbon, making it the first New York-style bar of its kind in the country.
Founder Matt Colagiuri, a musical theatre actor and fine artist, adapted the concept when he moved to Lisbon in the late 2010s. He has now uprooted the concept to Edinburgh where he has teamed up with bartender, Stefan Creran who has headed up some of the city’s best cocktail bars including Nightcap and Lucky Liquor.
Matt shares, “The music and the cocktails share top billing in our space. The concept itself really is quite simple: there is a piano, a musician taking requests, and lots of music for people to sing and share in the fun. It isn’t designed to be a showcase venue; it’s designed for a wee bit of community bonding. Singing with a group of strangers turns it into a shared night of music and laughter.
“Our opening night went brilliantly. The neighbourhood seems to have embraced us with open arms and are keen for us to succeed. We’ve got some incredible pianists on board who are bringing their absolute “A” Game. Plus, our amazing bar team is making some phenomenal cocktails for the guests to enjoy in a warm and welcoming environment.”
Aged to perfection in oak Whisky casks of Scotland’s finest Single Malts. Outlaw Rum develops its complex flavour and character from a premium aged Rum born on the Island of Trinidad, in the famed stills of Port of Spain.
BALLACHULISH GOLDEN RUM
Ballachulish Golden Rum is a Scottish craft rum – made in Scotland from start to finish. It is double distilled, aged in casks, hand bottled and hand labelled at Pixel Spirits distillery, next to the iconic Ballachulish Bridge which appears on the labels. It promises “prominent notes of caramel and vanilla that lead through to autumnal soft fruit and winter spice. A decadent aged rum best served neat or with a splash of ginger ale.”
The Business Research Company’s Rum Global Market Report 2024 suggests that the world rum market size will grow from $13.94 billion in 2023 to $14.74 in 2024 at a compound annual growth rate (CAGR) of 5.7%
Rum is included in 23% of all cocktails served - The Rum Report 2022 by The Campari Group
TOP PERFORMING RUMS IN THE UK
According to CGA by NIQ data the top ten performing rums in the UK On Trade from October 2022 to October 2023 by volume (hl) were:
1. Captain Morgans Spiced
2. Bacardi Carta Bianca
3. Kraken Black Spiced
4. Captain Morgan
5. Bacardi Spiced
6. Havana Club 3 Year Old
7. Sailor Jerry Spiced
8. Havana Club Especial
9. Wray and Nephew Overproof White Rum
10. Captain Morgans Tiki
RUMA, EDINBURGH
Newly opened Ruma, which is Scots Gaelic for rum, is based on Edinburgh’s Broughton Street and is home to over 100 bottles of rum. It is owned by Jamie Shields and Steven Aitken. The bar has a great Scottish rum selection as well listing rums from the likes of Barbados, Guyana and Fiji. Its Top 5 sales of neat rum for the last month were:
Chairmans Reserve Spiced
Brugal 1888
Black Tot Finest Caribbean Rum Islay Rum Peat Spiced
Doorly’s XO
Ingredients:
Tanduay (Founded in 1854 in the Philippines) was the leading brand of rum in the world in 2022, with sales of 27.5 million cases. Bacardi was the second largest global rum brand that year, with a sales volume of about 21.1 million-9 litre cases*
*Statista
#05 Islay
OUTLAW RUM
This limited edition Rum develops its complex flavour and character from a unique distilling and maturatiuon process which has taken it over swell and through storm. From the famed rum stills of Port of Spain to the Cabrach in Speyside, Scotland - this premium grade Rum has aged to prefcetion inside rare single malt Islay Whisky casks, giving it a flavour and taste profile unlike anything else.
Outlaw rum is aged in the oak Whisky casks of Scotland’s finest Single Malts. It develops its complex flavour and character from a premium aged Rum born on the Island of Trinidad, in the famed stills of Port of Spain. Steeped in Rum-making heritage, the original yeast strain and rich sugarcane molasses give Outlaw Rum its trademark rich and robust palate.
Tasting wise, it is described as “vanilla and citrus notes come forward, complementing the Rums sweet fruitiness. In body, Outlaw is creamy and buttery, with a slight hint of spicy yet subtle woody notes.”
In the past six months the DRAM has been on some fantastic rum adventures! The Editor headed to The Philippines and specifically to the island of Negros to learn all about Don Papa Rum and I headed out to Barbados to catch up with Global Brand Ambassador, Gayle Seale, at Foursquare Rum Distillery.
DON PAPA RUM
Don Papa was founded in 2012 on the island of Negros in the Philippines by Stephen Carroll and co-founders Andrew John Garcia and Monica Llamas. It was launched in the UK in 2015, and last year was sold to Diageo. It is a premium aged, singleisland rum made from the molasses from the sweet sugarcane which grows abundantly in Negros due to the quality of the fertile soil at the foot of active volcano, Mount Kanlaon. The rum is named after the unsung hero and mystic, Dionisio Magbuelas, best known as Papa Isio, a leading figure in the late 19th century Philippine revolution, who helped banish the Spanish. Papa Isio’s image features on every bottle of Don Papa alongside the flora and fauna of Negros.
FOURSQUARE RUM DISTILLERY –FOURSQUARE, DOORLYS AND R.L. SEALES
Foursquare Rum Distillery, on the Caribbean Island of Barbados, is located on a former sugar plantation that dates back to approximately 1720. The distillery was re-opened by the Seale family in 1996. Distilling operations and blending are currently directed by Richard Seale, 4th Generation Trader/ Distiller of R.L. Seale & Co and Nicola was lucky enough to be shown around the distillery by his wife Gayle Seale who is the company’s Global Brand Ambassador who was born in South Queensferry.
The Seale family have been bottling rum in Barbados for over five generations and feature several brands which use Foursquare rum as their main component. These include Doorlys, R.L. Seale’s, John D. Taylors Velvet Falernum and a series of limited-edition rums called ‘The Exceptional Cask Series’. You can purchase some of their great rums from Royal Mile Whiskies.
THE RUM SHACK
This specialist rum bar in Pollockshaws Road in Glasgow, owned by Lewis Macaulay, is celebrating its 10th birthday this year! It serves up authentic Caribbean cuisine, bespoke and classic cocktails and has a selection of over 100 rums!
Its current Top 5 bestselling rums are:
Goslings Black Seal (Bermuda)
Island Slice (Scotland)
Havana Especial (Cuba)
Red Leg Spiced (Caribbean Blend)
Appleton Estate Signature (Jamaica)
According to Guinness World Records, the world’s oldest rum is Rhum Ancienne année 1772, which was acquired in a private sale by Nguyen Dinh Tuan Viet (Vietnam) in Ho Chi Minh City, Vietnam on 6 March 2024.
BANDITTI CLUB GLASGOW SPICED RUM
Banditti Club Glasgow Spiced Rum is an all-natural product crafted and spiced in Glasgow. It is The Glasgow Distillery’s flagship rum and is made from rum distilled from freshly pressed sugar cane juice on the Island of Madeira. It is aged for 12 months in oak casks and is spiced with a blend of fresh tropical fruit and exotic spices, including pineapple, orange, cacao, and allspice. Banditti rum’s tasting notes suggest that “On the nose it offers natural sweetness and warm spice, while the palate reveals toasted pineapple and orange with notes of clove and anise, leading to a long, spicy finish.”
RUM ORIGINATED IN THE CARIBBEAN WAY BACK IN THE IN THE 17TH CENTURY. THERE IS NOW OVER 80 COUNTRIES IN THE WORLD PRODUCING IT!
There are a couple of theories as to where the name rum came from. The first is that it is from the West Country word ‘rumbullion’ meaning fight or disturbance. The second is that it comes from ‘saccharum’, the Latin for sugarcane. We prefer the first!
Rum is made by fermenting and then distilling sugarcane molasses or sugarcane juice. It originated in the Caribbean but today is produced in nearly every major sugar producing region in the world.
The Royal Navy stopped issuing rum rations on the 31st of July 1970 and even now members of the Royal Navy know this date as ‘Black Tot Day’. Navy strength rum remains a popular term though and refers to rum bottled at 57% that tends to have rich flavour and dark colour.
SCOTLAND’S ONE STOP-SHOP SIMS AUTOMATICS
There is a family-owned business which has been serving the licensed trade in Scotland for nearly 55 years and which has service at its very heart and that is Sims Automatics.
The business now has 53 employees across three locations in Scotland, two in Glasgow and one in Dunfermline, and has a reputation that is second to none when it comes to the supply of gaming and entertainment equipment including pub and club fruit machines, digital jukeboxes, pool tables, LED screens, CCTV and glass washing and ice making equipment too.The business, although badly hit during the pandemic, has bounced back with business back to the same level as it was pre-pandemic with more than 1,800 licensed trade customers and 5,000 pieces of equipment.
Managing Director Scott McGillvray told DRAM, “Our business is once again thriving, and we have recently acquired Bellmatic Leisure too.”
I asked him why he thought Sims had endured through the years. He said,”I think it is because we have always offered a personal service and have a great team, many of whom have been with us for 10 years or more. This continuity of service means we can service our customers efficiently and we are quite unique in the industry because we have retained our seven days a week, 365 days a year call out service. If there is an issue with our equipment someone will be with you within two hours. That’s our promise.”
He continues, “We have continued to diversify over the years and I believe that is what has kept us to the forefront and relevant to the trade. We pride ourselves on being a one-stop shop – whether our customers require a new EPOS system or an ice-machine, a pool table or digital jukebox – our range of products is second to none.
“Our barware side of business now accounts for 30% our turnover and we also continually invest in training our engineers so that they are the best at what they do. In fact one of our customers has just put in a monster of an ice machine. It can provide 160 kilos of ice an hour, 674kg over 24 hours - that’s more than half a tonne of ice!”
Sims Automatics also recently acquired Bellmatic Leisure and the business can now supply more than 5000 pieces of equipment.
I asked Scott what changes he had seen over the years. He said, “Pub customers are used to having screens that show high quality images on HD at home and pubs now offer that too.
“Many licensees put in ABV matrix screens which are all networked, which means some customers can watch one thing on one screen, and others can watch something completely different on another. Large screens have also come down in price and you can have a news channel running on silent, and horse racing and rugby on other screens. It is not just the screens that are more affordable, quality sound systems have also become less expensive. People now realise how important sound is when it comes to creating the right atmosphere.”
“Jukeboxes have evolved with new digital boxes very popular and they are constantly improving. You can now have spotify on a jukebox. Customers can download an app and can play music from their phone through the juke box and they can put their favourite play list on. It is quite a popular feature, although it was a slow burner.
“Young players enjoy the digital machines because they also look good and are a nice feature in a pub. They are certainly attracting new players.
As the new equipment has come out technology has moved on and now you can get high definition video images on jukeboxes which licensees can use for advertising too. This is a cost effective way of supplying music to pubs with customer interaction.”
One change since covid has the been the increased use of contactless technology with regard to gaming machines and jukeboxes but says Scott, “Scotland has been a slow burner compared to England. But more and more people are interested in it. Contactless use with regard to gaming machines is also 18 months away - this could be a game changer.”
There has also been a move to digital gaming, but
again Scots have been slower off the market than their English counterparts.
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Scott explains, “Down south 90% of customers have converted to digital gaming up here only 60% but it is now flying after a slow start and we are re introducing machines into previously non profitable analogue sites, which had taken the machines out.
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IIt’s not every day that you come across a family-run business that’s celebrating 50 years of successfully supporting and supplying the Scottish licensed trade with the very best gaming machines, CCTV, big screens, pool tables, EPOS and till systems, plus ice machines, glass and dishwashers. But that’s exactly what Glasgowbased SIMS Automatics can lay claim to in 2019.
Scott McGillvray heads up the operation that’s celebrating half a century of being at the top of its game and that now employs roughly 80 people. Scott and his sister, company Director Alison Lambie, are joint custodians of a business that was started by their parents back in 1969, and they’re both rightly proud of the dynamic company they’ve built.
of Scotland, but having a dedicated made business a lot slicker. It’s been a-half and has helped us extend our coverage Edinburgh and beyond Aberdeen.”
More than twelve years ago Sims also developed its own EPOS system which has served their customers well. It is serviced out of a satellite building in the south side . Says Scott, “Over the years it has come on leaps and bounds. We developed a software product specifically for the licensed trade – Sims Touch software. This also helps prevent fraud as well as helping with stock control.
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Our EPOS site can regularly update and change menus and our rental package offers pubs full technical support. However customers can also go online and can change their menus remotely. Sims customers see the benefit of intergrating their systems, with one client alone having invested in 500 pieces of equipment ranging from screens to tills - and everything is networked.”
One area that Scott feels could be a real profit centre for the trade is the potential of a increase in the gamble machine stakes - a whitepaper has been published and businesses do expect this to rise in the next 18 months. Scott believes this will lead to more pubs investing in the new digital cash fruit machines. He says, “the hope is that a £1.50 stake will give a £150 jackpot.”
Certainly it seems that Sims have hit the jackpot when it comes to providing customers what they want, and when they want it. There is a variety of different methods from profit share to flexible leasing. Says Scott, “We work with our customers to get them the right deal for their business.”
I am sure Betty and Don Sim could not have imagined how successful their business would have become and that is testament to the hardwork of Scott and sister Alison Lambie and their hardworking team.
“This continuity of service means we can service our customers efficiently and we are quite unique in the industry because we have retained our seven days a week, 365 days a year call out service. If there is an issue with our equipment someone will be with you within two hours. That’s our promise.”
So, how did it all begin? Said Scott, “My dad started out fixing jukeboxes because at the time Glasgow didn’t have a licence for gaming machines. Then, by around the mid-70s, they started to become really popular in pubs and that’s when we really started supplying the licensed trade. Pool tables also really came into their own at this time.”
In fact, it’s the only Scottish supplier that provides such a comprehensive range of gaming and entertainment equipment, and one reason this company remains at the top of its game is the fact it never stands still.
Today SIMS Automatics company portfolio includes Cash Control Equipment and, most recently, KE Automatics. Said Scott, “We’re always on the acquisition trail and our most recent new business acquisition was KE Automatics, which was based in Kirkcaldy, but that building wasn’t suitable so we moved the business to a new depot in Dunfermline. We have of course always covered the east
And in this world where digital is king, to the fact not every licensee is edge technology. He said, “Digital new thing. They’ve been around for supplying them the digital games on still some customers reel spinning traditional ready to fully reel-based provide.” Aftercare and needs is something prides itself supply pubs pubs often every three always remain customer needs. Whether that’s a with one premises.”
The next big thing on the calendar month’s ScotHot in Glasgow. Said every year, but this year we are going One of the best aspects to this type licensees face-to-face and establish improve their business. It’s always this, and we look forward to seeing you
THE SMITHS AT GRETNA GREEN HOTEL AND RATIONAL COOKING SYSTEMS – THE PERFECT MATCH
Rational UK, the leading manufacturer of thermal cooking systems, has unveiled a new customer reference story video on RATIONAL TV, showcasing the successful partnership between Rational and The Smiths at Gretna Green Hotel. Nestled in the picturesque town of Gretna Green, Scotland, this luxurious 4-star hotel is renowned for its exceptional service, especially in the realm of weddings. Head Chef Charles Gachomo and his team play a pivotal role in maintaining the hotel’s esteemed reputation. “We are at the border of England and Scotland. We consider ourselves to be the gateway into Scotland,” says Charles.
The Smiths at Gretna Green Hotel takes great pride in its culinary excellence, offering breakfast, lunch, dinner, and an award-winning afternoon tea. The hotel often caters to multiple weddings in a single day, sometimes as many as six to ten. To maintain the highest standards of food preparation, the hotel relies on Rational’s intelligent iVario and iCombi Pro cooking systems, ensuring efficient and top-quality service for every event. The newly released video highlights the significant impact of Rational’s technology on the hotel’s operations.
you’ve just cooked everything from scratch. It’s an amazing piece of equipment and a great additional chef in the kitchen.”
Charles further highlights the ease of use of the iCombi Pro, stating, “Every commercial kitchen needs an iCombi Pro. The display panel, the ConnectedCooking digital network solution, and the self-cleaning function are all valuable additions to your kitchen, especially when it comes to energy saving and labour. It removes that element of skill set because of the inbuilt recipes that it has.”
One of the standout features for Chef Gachomo is the ConnectedCooking function. “The benefits of using ConnectedCooking in my kitchen is the fact that I can access the units. For example, if I’m on holiday, I’ll be able to know whether the chefs are cleaning it,” he says.
Chef Gachomo enthusiastically shares his experience with the iVario cooking system, describing it as a game-changer in the kitchen. “Before Rational, I used a six-ring burner and a traditional hot plate, which was predominantly gas. Ever since I purchased the iVario, it’s a lot more energy-efficient, more consistent, and faster. The chefs in the kitchen enjoy using the iVario. I consider it the Lamborghini of the kitchen,” he says.
In addition to the iVario, Gachomo praises the iCombi Pro for its exceptional finishing processes, particularly for plated vegetables and cooked meats served at weddings. He explains, “It only takes eight minutes to finish a plate that’s ready to go to the guest, as if
Rational’s cooking systems incorporate cutting-edge technology, including intelligent sensors and precise temperature control, to cook food with exceptional energy efficiency. This advanced technology reduces electricity consumption by up to 34% and water usage by 53% compared to conventional appliances. As Charles notes, “The units have brought a lot of energy savings in the kitchen. I don’t use gas as much as I used to before, so that’s a good environmental factor to consider. In a traditional kitchen with six-ring gas burners and hot plates, the summer can be very, very hot. But in my kitchen, it’s usually very cool.”
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27th August
OnTickets sale now. Tables of 10 £1250. Individual tickets £125. Doubletree Hilton, Glasgow
Nicola Walker talks to The Tap Yard owner Iain Reid about his journey from football to hospitality.
The Tap Yard, located in Merchant Square in Glasgow celebrates its first birthday this month. So, it seemed an appropriate time to catch up with owner, Iain Reid who also runs Metropolitan Bar in the Square.
It’s rather appropriate that Iain has now opened a Sports Bar, because football was his first love. Saltcoats born and bred, he moved to Glasgow at 18 with dreams of a football career with Queen of the South F.C. But he quickly realised that he needed to supplement his income and took on his first hospitality job in Bunker.
He says, “Football didn’t work out, and hospitality just fitted my lifestyle at the time. I didn’t go to university, but a lot of my friends did, and it was almost a way for me to live out that experience with them but earn a living.
“I realised I could make a career out of hospitality, and I really enjoyed the social aspect. I was working in the nightclub Kushion at the time and quickly moved up to supervisor. I could definitely talk the talk by that time, and I moved to Light nightclub after being offered a General Manager’s role there.”
However, he was tempted back to Kushion only nine months later. He explains, “I ended up working with what was then G1 for five years and moving up to the position of Operations Manager. It was a great experience, and I was given lots of opportunities with the business when I was still relatively young. I didn’t move on until 2019. By then I knew I had to get out of the big company structure and work for an independent to learn more about the industry because I had also realised that I eventually did want run my own business. I had lots of ideas and ambition.”
It was then he took another step in this direction when he was offered the role of General Manager by the owner of Metropolitan Kevin McGuire. Iain says, “I could see what I could improve there with my experience. We had a good first year and we increased turnover and reduced costs – the simple way of making a business work. Then Covid hit. By the time we reopened in March 2021 I knew I wanted to make a go of something on my own, but I loved Metropolitan. I approached Kevin, asked him if I could buy into the business, and he took me up on the offer.
“Kevin taught me a lot about the side of the business that I had never been exposed to before such as the differences between freeholds and leaseholds, the banking and the legal requirements. He also taught me how important it is to always be present and visible in your business.”
Iain then went on to open The Tap Yard in August 2023. He shares, “I love sports and had a concept for a modern sports bar where you could watch sports comfortably with great food and private TVs in the booths where people can pick what sport they want to watch. When I saw this venue, it just suited – it was the right size, the right cost and near enough to Metropolitan that I could do both at the same time. It was everything I had worked for - I’m really proud of it and the first year has been incredible.
“The turnover has been much better than I anticipated but the costs have also been higher. That’s the problem with hospitality just now, it’s hard for small independent businesses to keep up with the pace of costs rising. Especially when what you can charge the customer hasn’t risen at the same rate. You
need to adjust, and you can’t have any passengers now. My business now employs 60 staff across the two units.
“I think hospitality will be challenging for the next year or so, but I can definitely see it turning a corner. People may go out less, but they are happy to spend on a great experience and that’s what we try to provide. With the growth of sports coverage, it’s a great time to have a sports bar and we’re excited about the years to come.”
Iain is still only in his early 30s but he now has a wealth of experience under his belt and a lot of friends in the industry.
“I’ve been lucky to create an incredible network of friends and colleagues over the years. You get to meet incredible people at events such as the DRAM Awards and I’m also fortunate enough to be part of the Scottish Hospitality Group. I’ve spoken with some the most successful and ambitious independent operators in the country. There are not many occasions in a year when all these successful people are in a room together, so you’ve got to make the most of it and learn as much as you can from them.
“The pros for this industry are definitely the people and the experiences. I’ve been lucky enough to go to places like New York, Barcelona, Prague and London through the trade over the years and have money can’t buy experiences.
“However, on the flip side, it can be challenging. You do miss out on things when you have to work weekends, but for me the satisfaction of the job offsets that. I’ll probably always work on a Saturday. That can be 50% of your weekly take, so you need to be there helping your team.
“Patience and a level head play a big part as well. No one ever phones you to tell you everything is great, and there’s a level of stress that just becomes normality. You have to pick yourself up and deal with problems on a daily basis and not be phased by it. It’s like in sport, you may fail, but it’s how you recover. Remember, good times don’t always last long, but neither do bad times!
“In my spare time I love to play golf. I’ve played it my whole life and find it very therapeutic. However, I love all sports and I’m quite competitive. It’s so important to have good friends and people around you and that can keep you ambitious too.
“My advice to young people starting out is to be honest with yourself. Everyone can have great ideas, but going out on your own is very difficult. It’s about waiting on the right opportunity, place, time or partner and building relationships with people so when the time comes these people are excited to work with you and support you. You also need to be brave enough to take opportunity when it comes.
“I’d also say that your motivation can’t just be money, as there are definitely easier ways to accomplish that! My motivation was that I always wanted to work for myself, and I liked the flexibility of hospitality. I’d love to expand the business by the summer of 2025, however, it’s got to be the right location and space. I’ve already learnt so much in the last few years that will apply to my next venue. I’m just at the start of my journey and I’m excited about the future, but it’s about taking my own advice and taking the right opportunities when they arise!”
Iain is a shining example of someone in the hospitality industry who is set on achieving his goals through ambition, passion and hard work. I can’t wait to hear what he does next.
OUR CONTENDERS IN THIS YEAR’S MIXOLOGIST CATEGORY
BY NICOLA WALKER
by NICOLA YOUNG
John Clark
The White House, Inverness
John Clark has been General Manager at The White House in Inverness for over two years. He says, “I‘m not particularly creative with other things, so making cocktails allows me to showcase my creative spark, marrying together different liquids and flavours. I love that cocktails are celebratory. The stigma of pink drinks has gone and cocktails are now open to the masses. It’s great to see the trends in drinking culture moving from the cities into towns and moving away from the sickly-sweet stuff.”
Favourite Classic Cocktail: Tequila Old Fashioned
No Love Lost for Abrikoos
40ml Apricot Brandy Liqueur, 20ml Mundo Tequila Blanca, 10ml De Kuyper Triple Sec Syrup, 20ml Limoncello Vinegar , Apricot conserve infused with fresh chilli , 4 drops of Pink Himalayan salt solution
Fowwaz Ansari
Bittersweet, Edinburgh
Fowwaz started working in Bittersweet last year after stints at Johnny Walker Princes Street, The Jolly Botanist and Café Royal. He says, “I love the whole culture and atmosphere around bars. Coming from Pakistan, where public consumption of alcohol is illegal, it was always very taboo for me to even talk about the fact that the bar scene interested me. I do enjoy bringing my culture into my drinks though, but that’s something you need to be creative with as a lot of Pakistani flavours come from foods rather than drinks.
As a mixologist I enjoy blending flavours and technique.”
Favourite Classic Cocktail - Manhattan or Mai Tai depending on the weather
Chatpata Chappal (The Spicy Slipper)
20ml De Kuyper Triple Sec, 20ml Mandarin Napoleon
20ml De Kuyper Pisang, 25ml Lime juice, 20ml Guava juice. 2ml Chaat masala tincture
Louis Skerrit
The Wine Spa, Broughty Ferry
Louis has been a barman at The Fort Hotel and The Wine Spa for over eight years having previously worked at bars in Dundee including the Salty Dog and The Pillars. He shares, “I’m interested in putting flavours together and I love learning new things. With cocktails I’m intrigued by the simplicity of making something great from limited ingredients and resources – that’s the key for me. It’s also about trying your best for your customers and keeping them happy.”
Favourite Classic Cocktail: Dirty Martini
All Style, No Substance
20ml De Kuyper Triple Sec , 20ml Patron Anejo, 80ml Pineapple juice 40ml Hot honey, Salt & chilli flake rim
Carrie Smith Hoot The Redeemer, Edinburgh
Carrie is now Bar Manager at Hoot The Redeemer having honed her craft previously at venues like Brewhemia and House of Gods. She says, “I love the story telling aspects of making drinks and speaking in front of people. So, cocktails are where I found my passion - I love creating new things. All of my cocktails are usually based on a story, legend or myth. It’s the reason I put the ingredients in a drink rather than the other way around. Cocktail competitions are one of my favourite hobbies.”
Johnny is the Assistant Venue Manager at VEGA and has experience including four years of professional cookery and time spent at Revolution, Blue Dog, Bananamoon and Moskito. He shares, “I love the versality in mixology. I stand strong on the fact that there is no such thing as a bad ingredient, just a bad bartender. When it comes down to understanding and skill set for me, it’s about adapting and utilising any ingredient around you. It’s also been great getting to know some really inspiring spirit reps and brand ambassadors over the years.”
John has been an Assistant Manager at Miller and Carter for six months and has a keen interest in whisky. He shares, “I’m definitely a storyteller when it comes to my drinks. Even when I was cleaning the bottles on the back bar, I would always be reading them to find out about the products. I love working with brands, learning about them and their history.
Favourite Classic Cocktail: Negroni
The Tribute
10ml Laphroaig 10 Year Old , 25ml Monte Alban Mexcal, 25ml Ancho Reyes Mexican Chilli Liqueur, 25ml of De Kuyper Wild Strawberry Liqueur.
Louis Skerrit
Carrie Smith
Johnny Morrison
John Mcintosh
Finlay Whitton
The Physician, St Andrews
Psychology student Finlay is studying at St Andrews University. This was his first cocktail competition after being recently promoted from bar back to bartender at The Physician. He says, “I think the pop culture of the bartenders and mixologists appearing really cool attracted me to it. I really love making delicious drinks and using fresh ingredients to heighten the taste of a cocktail. There’s such a stigma around boys drinking cocktails so I love making things that are accessible to everyone in order to change perceptions.”
Favourite Classic Cocktail: Old Fashioned.
Downed Aeronaught
20ml Eden Mill Sherry Cask Whisky, 20ml Aperol
20ml Amaro Novino, 15ml Lemon juice
5ml De Kuyper Crème de Cassis, 5ml De Kuyper Cherry Brandy Liqueur. 1 Brandy soaked cherry, 2 dashes Saline solution.
Candice is a student studying Criminology at Abertay University and has been at The Barrelman nearly three years. She shares, “This is my first foray into cocktail competitions, and it’s really helped build my confidence. I love the creativity of mixology and bringing together new, bold flavours to come up with something different. When I go to other cocktail bars I’m always curious how they think of certain things, and now I’m learning to do that for myself.”
Favourite Classic Cocktail: Expresso Martini.
Blue Buzz
40ml Gordons Gin, 20ml De Kuyper Triple Sec, 12.5ml De Kuyper
Blue Curacao, 12.ml Lime Juice
Scott Keith – Siberia, Aberdeen
Scott started at Siberia as bar staff and has worked his way up to Head Bartender. He says, “I used the pandemic to hone my craft as I hadn’t really had an interest in cocktails before. I was looking at the cocktails we sold and just thought there was so much more out there. So, I started learning the classics such as the Daiquiri, Old Fashioned, Gimlet etc to increase my knowledge base. I’ve just progressed on from there.”
CLOUD BACK OFFICE
11.6” touch screen till EPOS software
Product & menu setup
Built in Thermal Receipt Printer Cash drawer
Favourite Classic Cocktail: Boulevardier
Call The Peacher
30ml De Kuyper Peach Liqueur infused with rosemary
35ml of Bulleit Bourbon infused with Pecan, Nutmeg, Cinnamon and Cardamom
5ml Peach Syrup, 11 drops of Bittermens Buckspice Ginger
5 drops of 20% saline solution, Bruléed peach to garnish.
Complete Package £1195+vat
15” touch screen till EPOS software
Product & menu setup
Thermal Receipt Printer Cash drawer
Candice Watson – The Barrelman, Dundee
John Clark Fowwaz Ansari
WUNDERBAR WEST
59 DUMBARTON ROAD, GLASGOW G11 6PD
DESIGN:
BY
NICOLA WALKER
BY NICOLA WALKER
Wunderbar West opened in Glasgow and what a treat the second instalment of the brand is. Having originally opened in the city centre in 2022, the venue has attracted a legion of fans who I’m sure will be delighted to have a West End addition.
Designed by Surface ID, Wunderbar West has a more pub-like feel than its city centre sister and boasts a beautiful 200-capacity beer garden and outside bar.
Jack Hovell, Interior designer at Surface ID told DRAM, “The inspiration was obviously taken from the original Wunderbar. However, we wanted to create the 2.0 version in its own unique style and based around its location. A lot of the design elements came from what we found when we started the refurb of the former Sanctuary nightclub. This enabled us to put certain finishes in certain areas. For example, we knocked down all of the partition walls and at the far right we reclaimed part of the ceiling area to expose all the timber rafters hidden underneath. There’s a great atmosphere as soon as you step into the venue.” Walking down Dumbarton Road you are now met with the bold yellow Wunderbar signage which sits on leafy foliage that stretches the length of the building. To the left you will find a stunning ornate wrought iron gate through which you can grab a sneak peek at their massive outdoor area. Even the gate has been branded as the ‘Wundergarten’ and creates the illusion
that you are Charlie reaching the Chocolate Factory for the first time!
Upon entering the main doors to the venue, it now feels airy and bright due to the installation of windows looking onto Dumbarton Road and the bi-fold doors at one end allowing a view of the garden. The extensive bar ahead stretches all the way down the room with a slick copper top and frontage that blends distressed white metro tiles and slats of different coloured wood. The caged gantry above the bar has been brought to life through lights and faux greenery.
The walls around the room are a mixture of exposed brick, warm timber cladding and the same white tiling used on the bar. At the far end a stage has been built to showcase all the live music that Wunderbar has to offer seven nights a week. This has been surrounded by fairground lights and red velvet curtains which gives an old burlesque theatre feel.
On the walls, large mirrors have been used to increase depth and some are surrounded by metal cage frames dotted with lights. One of the walls is painted with the word ‘Exchequer’ across it, and I was curious to know the reason why.
Group Operations Manager, Gavin Boyle, shared, “In our city centre venue we have a wall with McCormicks written on it which looks like you have exposed an old wall. That building used to be McCormicks Printworks. We’ve done the same here as the
building used to be The Exchequer pub and we wanted to have that nod to the buildings past.”
There are exquisite features to look at in every direction - rustic timber, blue Portuguese inspired patterned tiles, metallic finishes in copper and blackened steel and a decorative copper tin tile ceiling which has been painted to look aged and tarnished. The lighting is also plentiful and spectacular throughout, including various rigs that have been custom made for the venue. The large circular rings in front of the bar which have been draped in faux greenery are particularly eye-catching. There are also warm orange LED lights throughout that highlight the timber features. Wandering out into the garden area it is clear that the outside has been as carefully considered as the internal design. This area was formerly a car park and is now a beautifully covered
outside area, landscaped and filled with smart furniture and greenery. To the right there is an external bar, charming barrel tables and plants that cascade from the roof and from modern metal hanging baskets. There is also a large branded Wunderbar mirror which is illuminated and surrounded by foliage - perfect for those Instagram photo moments!
Designer, Jack adds, “The biggest transformation and unique aspect is the garden. However, the feel you get from the openness of the whole layout is great – you can see from one end to the other and there’s so much going on. Hopefully all of the considered decorative design elements are appreciated. We have aimed to showcase the Wunderbar brand, but we also hope the unique aspects really shine.”
Donaldson Construction
JOINERS & BUILDING CONTRACTORS
Wishing Gary & Gael every success for the future in their new venture.
Block 2, Ward Street, Alloa FK10 1ET Tel 01259 219923
E-mail: info@donaldson-construction.co.uk
delighted to have been the appointed project architects and interior designers on elements restaurant. wishing the whole team the best as you embark on this exciting journey.
ELEMENTS
19 NEW KIRK ROAD, BEARSDEN, G61 3SJ
BY NICOLA WALKER
Elements, situated in the Glasgow suburb of Bearden, opened in July and is the first solo dining venture from Chef/Owner Gary Townsend. The restaurant has undergone significant refurbishment and an investment of around £400,000 to create the stunning 36-cover space. The new design was created by DBP Architects and has been carefully crafted to Gary’s vision. Gary told DRAM, ““I wanted the interiors of the restaurant to link closely to the four main elements in our restaurant’s namesake, with accents of water, fire, earth and air which also aligns closely to the ethos behind my cooking style.
“It was really important that our guests at Elements feel welcomed and relaxed as soon as they walk through the door, and these were main priorities in the design brief. We worked closely with our architects DBP to achieve this, redesigning the layout to open up the area, incorporating lots of natural materials like granite, slate and stone, and using deep blue and green tones on the walls and ceilings.
“We also introduced energy saving initiatives wherever possible and have reduced the carbon footprint of the building considerably through various upgrades. The result, I hope, is a calm and comfy
space with lots of energy and positivity that feels special, yet homely for our guests.”
The restaurant certainly feels welcoming. The sandstone exterior is brought to life by the deep blue façade with smart silver branding and a logo which encompasses the four classical elements of nature. Upon entering the smoked oak timber flooring gives way to the deep blue walls which have been adorned with large antique glass mirrors that increase the depth and warmth of the space. There are also large pieces of modern artwork that bring earthy tones.
The open kitchen to the right has a stunning marbled granite top and is home to the five seats known as the ‘Chef’s Counter’. This area allows an immersive dining opportunity to observe Gary and his team’s craftsmanship up close.
Another striking feature is the illuminated wine fridges which have been built into the walls. There is also a perfectly formed bar located to the back left of the restaurant which has both an metal overhead and rear brass gantry.
Gillian Morris, Associate Senior Interior Designer from DBP, explains, “Space is limited within the restaurant, so every space has
been thought out to maximise functionality and to maximise storage within the smallest of spaces. The service bar is very compact but will still allow a large variety of wines, spirits, and whisky’s to be displayed and incorporates a granite top. There has been a lot of head scratching to get this bar to be beautiful and functional in a very small area of the restaurant.
“Elsewhere, to visually create space in a small area, we have combined darker wall colours with the oversized mirrors mounted on the walls. Mirrors have also been inlaid into the wine stores and wall panelling details to maximise the feeling of space and reflect the warm lighting throughout.”
“The colour palette has really been led by the ‘elements’ branding colours which were already in place when we started to work on the interiors. Dark blues with lighter shades of teal and burnt orange tones. The brief was to create a fine dining restaurant which still feels warm, welcoming, and comfortable with natural finishes were possible. These finishes have been selected to combine the aesthetics, yet still be hardwearing for a busy restaurant setting.”
The furniture takes the form of elegant dark wooden tables surrounded by comfortable chairs and some banquette seating which all tones in with the trademark blue colour scheme. These are upholstered in high end velvet fabrics and bring a real richness to the space. Statement lighting is also introduced through smoked glass pendants and modern chandelier style lights with brass frames which illuminate the space with a warm white glow.
The space has been totally transformed and the link between the name, the branding, the food and the design is clear for all to see. I certainly felt ‘in my element’ and can’t wait to return.
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KeiCo has a passion for wellbeingcreating quality, memorable experiences for domestic and commercial outdoor living.
We are proud to have supplied and installed three luxurious Dining Barrels featured at Nineteen62 Livingston
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Nineteen62 opened last month in Livingston at the Livingston Designer Outlet and is another addition to David Stein’s increasing portfolio. As well as an award-winning family butchers, David also owns Cafebar1912 in Bathgate and Cafebar 1807 Linlithgow.
David told DRAM, “15 years ago we originally tried to secure this site to open a butchery and restaurant, however we were beaten to the post by Prezzo. The second part of the journey started four years ago when I was approached by Livingston Designer Outet to see if we were still interested, however Prezzo once again decided to keep the site. The centre management liked what we were proposing and in 2022 offered us an alternative unit but it didn’t have an outside area, so it just wasn’t for us.
“When this unit did become available again, we knew it was the one. However, we had just signed our side of the missives when the owners of the centre decided to sell the whole centre – so things stalled again.
“However the new owners, Global Mutual, visited our other outlets and liked what they saw and since then they have been incredibly supportive.
“They have allowed an independent operator the opportunity to take a prime site which shows a boldness as shopping centres owners and management teams tend to go with national multiple operators. For me, this is such a positive story and strangely enough the lady who had to tell me 15 years ago that I couldn’t get the unit was the same lady who shook my hand on the deal last year!
“I’m indebted to the centre management team here and the faith they have had in us. However that did mean we needed to fit out this restaurant and bar to the standard of a national multiple.
“We have done a lot of the fit out ourselves and have had a lot of compliments from customers. The design is very on brand for us, but without being completely the same. It’s got a semi-industrial feel, that is robust and with steam punk influences.”
David adds, “Our first few weeks have been insane, we haven’t stopped. Watching the people come in and their reaction has been great. They have said they love it and think it’s just what Livingston needs – and fingers crossed it is just what Livingston needs. There is big investment here and we need a high turnover, but I believe we have a good deal.”
Nineteen62 is certainly a great addition to the local area and has an all-day menu which runs from 10am. David says, “You can get a steak first thing in the morning and a breakfast last thing at night. Our food is casual dining with a bit of flair. We move into different periods of the day seamlessly by just changing the lights and music.”
Talking of music, that will play a big part in the offering at the new venue. David adds, “We’re also putting on a lot of live music and will have sessions on Thursday, Friday and Saturday evenings as well as a Sunday morning and afternoon session. This is a great opportunity for people to bring children along as I’m a great believer that kids should be exposed to live music as it can really inspire them. Our Sunday sessions are already legendary in Bathgate. We are not just family friendly though, we are also dog friendly in our outside area as well!”
Its outside area is certainly something to shout about and features four 8-man dining pods that allow diners to be protected from the elements. David says, “We have designed this outside area to be functional and operate all year round with as much cover as possible. It has an Alpine feel in order to survive the Scottish winter with fire pits and patio heaters. There is also an outside bar area where we have installed Bottoms Up beer fonts, so you have a perfect pint in 8 seconds!”
David concludes, “We wanted to bring a little bit of city chic to the sticks, and I think that’s what we’ve done here. The number of opportunities we have been offered since opening up has been frightening. However, we’re letting things settle first but I’d love to see some more expansion in the future. That’s exactly where we want to go, and I certainly enjoy creating something new!”
SUE SAYS!
SUE SAYS
Let’s just say this month I have hardly had time to draw breath not just because I have been visiting a host of venues across Scotland in the quest to find the most worthy candidates for this year’s Scottish Bar & Pub Awards, but I also decided to move house... thankfully my mystery shoppers have been first class.
The finalists are in this issue - remember you have to be in it to win it and our nominations come from the online votes - whether that be owners, employees, reps and of course your customers. However all votes need to accompanied by a reason. N/A doesn’t wash it, and neither do multiple votes from the same person.
Still on the subject of our awards people ask me how can you compare such different venues - it is quite simple - it is all about the experience. I often pop in to check the bar meets the category criteria, but then follow up visits are all about the experience - at the end of the day it will come down to what venue did they most enjoy in the category - and ambience, service and cleanliness all come into that.
I would like to congratulate Rena and James Mortimer on their recent 80th birthday celebrations. His daughters managed to pull off the surprise of the year - they thought they were going to meet Sir Keir Starmer and instead were ambushed by their friends. I was very sorry to miss the occasion. James has never lost his passion for this trade -and over the last 30 years I have got to know him well, he is still campaigning to clean up Glasgow and on the subject of rates. But he has learned over the years to let his hair down and I love that about him.
It seems like we have been waiting on summer to arrive the whole summer! It’s certainly put a damper on things in the central belt but our tourism market is thriving. But it cannot be easy being an island tourism business when the uncertainty over ferries is ongoing. The operators there are in a no win situation - they need to create a noise to get action, but that very noise can put off customers booking. It’s a very fine line. I take my hat off to the team at Auchrannie - they are now offering their guests, who cannot get off the island, a free stay in they are delayed in a bid to reassure customers. It is a bold move.
Iain Reid in his interview this month tells how Kevin McGuire instilled into him the importance of being present in your premises. Most of the best licensees in the country practice that - that is why they are so successful. The likes of the Blairs at Buzzworks are in around their businesses at night, and at weekends. Paul Smith of Castle Leisure and Tracey McRorie are another two - in fact I bumped into Paul when he was collecting glasses at Brewhemia the other Saturday. The venue is arguably one of the busiest in Edinburgh and it was impressive to see Paul lending a hand on the floor. Old habits die hard - but then these guys are die-hard trade entrepreneurs. I take my hat off to each and every one who still loves the thrill of being in their venues particularly on a busy night!
One more thing before I go - ice! I was in a bar recently when the bartender picked up the ice out of the bucket with his hands and put it directly into an old fashioned they were stirring up. Two minutes later he was running his hands through his hair, thank goodness he didn’t do that before picking up the ice!
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