With a jam-packed schedule of interviews, debates and tastings this is the place to be to uncover the latest innovations, new blends and hear from some top industry experts.
PLUS, see the thrilling Caledonian Bartenders Cup competition comprised of 24 Scottish bartenders shaking, stirring and mixing it up to see who will be crowned the 2025 winner.
There is still no movement on the issue of rates despite every trade organisation in the country campaigning for reform and for the Scottish Government to pass on the same relief that was given to our English counterparts. Politicians tell us they are listening - I am not so sure. Personally, I think they are paying lip service. I have more to say on this in Sue Says. We try to cover the positives in the trade, because I still believe it is a great industry to be part of. And there is still plenty happening.
This issue we also talk to some up and coming bartenders. Nicola Walker asked them a few questions including what they love about their job. I caught up with Joanna Nethery of Five March. If only we had politicians as talented as her - after doing a politics degree she decided to come to hospitality - it was our definitely our gain. Read what she has to say on page 14.
We also have a preview of ScotHot - hope to see you there.
Until next month.
Susan Young, Editor susan@mediaworldltd.com dramscotland.co.uk
09 VALENTINE COCKTAILS
10
Four to put on your menu.
CELEBRATING SCOTLAND’S GREAT BARTENDERS...
14 INTERVIEW
Susan Young speaks to Joanna Nethery of Five March.
18 DESIGN FEATURE
Liberte and 1819, Edinburgh
22 SCOTHOT
A preview of this year’s event.
4 NEWS
All the news from around the trade.
26 SUE SAYS
Find out what Susan Young has to say.
The Superlative Collection is opening a new venue in Glasgow this month called The Noble at 16 Bothwell Street in the former location of 63rd + 1st. It’s the 7th venue for the business.
The Noble, a 100-cover venue, promises to be a “reimagined take on the classic British pub” with an “inventive menu, exceptional wine and cocktail list, and live music”. It will be open daily from 9am till late.
The bar will be headed up by Group Bar Manager, Ewan Angus, pictured above. He said, “There’s a lot of complexity in so many versions of classic drinks nowadays, but The Noble’s approach will be to refine and redefine drinks in a way that is simple, elegant and timeless.
As for the menu it will be inspired by British pub classics with local Scottish produce at its core. Director of Food, John Molloy, said, “The Noble will offer a brand-new experience to Glasgow’s bustling city centre - all the character and comfort of a classic British pub, but with a hint of elegance that’ll really set it aside. We’ve taken a playful route with the menus, which feature nostalgic snacks and elevated pub classics with a Scottish flair. I can’t wait to welcome people of Glasgow and beyond through the doors of our public house, The Noble.”
The company also own various Glasgow favourites including Glaschu, Gōst and The Duke’s Umbrella.
EX NOMA CHEF, HENRY DOBSON SOURCES THE BEST OF THE BEST FOR MOSS
Moss, a new 26 cover farm to table restaurant owned by Chef Director, Henry Dobson is the latest addition set to add some colour to the Edinburgh scene.
The new St Stephen Street premises, in the former home of Satine Saint Stephen, will open Wednesdays to Saturdays for a set lunch and a la carte dinner service.
The a la carte menu will feature 90 products sourced directly from Dobson’s Scottish family farm and will constantly evolve depending on what produce is available. Furthermore, the drinks list will focus solely on British made natural and low intervention wines, beers and spirits.
Henry Dobson, who trained at the Ballymaloe Cookery School in Cork and three Michelin-star restaurant Noma in Copenhagen, said, “Moss is the culmination of two years of solid R&D and I can’t wait to open our doors and share our perspective on what we think is possible with Scotland’s diverse palette of ingredients. My team and I are excited to amalgamate the best of Scotland’s local makers and producers and find our niche amongst the incredible scene of restaurants in Edinburgh. This project has already been such a personal journey for my family and I. From our six-month R&D trip to Japan, to Akiko and I digging clay out of ditches for the tableware, to sieving ash for the paint, to bucking, milling and joining the table tops all the way to foraging our vast library of preserved ingredients from my family farm.”
The Central Bar in Prestwick which was acquired by Future Griffith Holdings last year, has reopened after undergoing an extensive refurbishment and rebrand. The pub has been an iconic location in Prestwick for over 100 years and was previously owned by Greene King.
Future Griffith Holdings is owned by James and Jeremy Griffith, who also own Shoot Soccer Football Complex in Ayr, and they have made a significant investment in the wet-led venue. The result is a full refurbishment including subway tiling, warmer lights, vintage elements, traditional panelling and new upholstered seating.
The venue is also promising DJs, live music and karaoke as well as sporting fixtures to encourage community spirit and reestablish itself as an institution in the town.
Marc Ferrier, owner of The Thornwood bar in Partick, has taken over the lease of the former 55 Bearsden Cross in Bearsden. The new venue, which is currently undergoing a refurbishment will be called Bearsden Athletic Club and is set to open later this month.
Marc told DRAM, “Bearsden Athletic Club will have Thornwood vibes. The honesty fridges stocked with great beers will be there and it will be a real laid back community pub serving a comfort food menu with items we are renowned for such as our mac ‘n cheese.
“The front of house is currently undergoing a refurbishment and we are putting out our own touches on it. We want it to feel more pub and less restaurant. It will also have nice music, lighting and will hopefully be what people want in a local. We would like to replicate what we have in The Thornwood, but in Bearsden.
“There is also a large beer garden at the rear which we will be refurbishing for the summer as well. The plan is to open for drinks first and the food offering will follow slightly later while we refurbish the kitchen.”
Organic brewery, Futtle, based in the East Neuk of Fife, has opened a new and bar and bottleshop in Dundee at 40 Commercial Street. The bar will showcase affordable organic beers fresh from the brewery as well as natural wines, ciders and lambics from a variety of makers.
Brewhemia in Edinburgh is situated immediately across from Waverley Station and to say its recent make-over of its facade is striking is an understatement. To promote its biggest-selling tank beer - Czech beer Staropramen, owners Castle Leisure have given their frontage an update with some fresh Staropramen branding which depicts the golden beer leaving the tank. Staropramen took over the frontage last April and this update is certainly eyecatching. -Jason Cockburn, Scottish Sales and Operation Director of Molson Coors toasted the new frontage with Jack Mitchell of Brewhemia, and of course a pint of fresh Staropramen.
Martinis is a new addition to Aberdeen’s hospitality scene. The show bar and nightclub is located at 3 Skene Terrace and is owned by pool player Martin McIntosh. He has fully refurbished the venue and has invested over £100k into the project. The venue, with a capacity of around 900, is his first venture into the world of hospitality, and he took his inspiration from the iconic Ellen’s Stardust Diner in New York - even employing singing waiting staff!
The building had been derelict for the past seven years and used to be home to the Forum bar and club. Martin told DRAM, “We had to fully rebuild the venue and it’s taken a year. We’ve had to do a lot of work as it was just four bare walls and it didn’t even have a roof when we got the keys!
“Now it’s open we’re just excited to see what the year brings. We’ve got loads of entertainment lined up such as tribute acts, bands like The Overtones, Belfast Brunch Co. and even Zander Nation’s Bounce Bingo.
“We also have a sports bar upstairs on our balcony. This overlooks the stage but acts a chill out area with loads of sofas, American pool tables, English pool tables darts and Sky Sports. So, Martinis really does have something for everyone!”
New pan-Asian restaurant, Extra_ Ordinary, which blends Japanese, Korean and Chinese cuisines has opened in Glasgow’s Finnieston. The new venue is on the former site of Six Company’s Sole Club at 1132 Argyle St.
The all-day casual dining restaurant is spearheaded by Australian chef Tobias Fiegel an Australian-Italian who grew up in Sydney and crafted his trade there. He then made the move to Scandinavia before coming to Scotland to work for Stuart Ralston at Aizle and Nico Simeone at Six By Nico.
Tobias said, “Opening Extra_ Ordinary is an incredibly exciting opportunity offered to me by Nico Simeone that enables me to combine my passion for various Asian cuisines and share them with the people of Glasgow.”
The venue boasts stainedglass bar, and showcases work from local artists.
Futtle was founded in 2019 by partners Stephen Marshall and Lucy Hine in a converted stable block outside St Monans. They also run a record label, Futtle Records, in the same space as the brewery and host podcasts, gigs and club nights.
Lucy told DRAM, ““We spent a long time looking for a home for Futtle in Dundee. We knew it was where we wanted to be – a vibrant, bustling city like Dundee was just what we needed to widen our audience. St Monans, home to our brewery taproom, is beautiful and very peaceful, but the footfall can be pretty low when it’s not holiday season! So, we knew we just had to spend a while waiting for the right space to come up.
“Commercial Street is great – lovely neighbours, loads of folk passing, good transport links. We’ve loved getting to know the city a lot better and meeting everyone who’s been in to have a drink. We can’t wait to develop what we’re doing here and have lots of exciting plans for this year.”
The Murphy family, who have owned The Pot Still in Glasgow since 2011, have purchased The Clockwork Beer Co. on Cathcart Road from Caledonian Heritable. The pub had been on the market since November 2023.
Siblings Frank, Geraldine and Kate bring a wealth of experience in the hospitality trade and have all previously worked in the venue over the years. The pub has remained open over the transition period. The venue operates over two levels with a separate function area upstairs.
Frank Murphy said, “I’ve been wanting to buy this pub ever since I worked there the first time when it opened as Clockwork. This will be my fifth time working there. Plus my sister Kate has also worked there three times – so we are in with the bricks! We know how it runs; we know the area and we know the customers.
“We will be doing a lot of the things we do in The Pot Still here. The function area alone is bigger than The Pot Still which means I can do fantastic whisky tastings up there as well. We will do different types of whiskies though so both venues are different, as well as great beers.
“The plan is to gradually extend our opening hours - taking it right back to 9am in the future to make it a full day affair. We’ve been talking to the regulars and even hosted a community consultation session to find out what people from the local area want to see. It was well attended, and everyone was very positive. We will be aiming towards families but will still be catering for sports as we have two Sky boxes and eight TV’s. We also have a huge kitchen and will be launching a new menu very soon.”
Glasgow-based hospitality group, Merchant Pubs & Bars, have acquired iconic Glasgow pub The Drake. The groups portfolio also includes BAaD (Barras Art & Design) and Blackfriars.
A mini refurbishment has taken place, and a new menu of pub classics has been launched. Upstairs from The Drake, Rascal cocktail bar will continue to operate as normal, but they are currently remaining tight lipped on their plans for the rest of the building.
Area Manager, Graeme Moffat said, “We’ve had our eyes on The Drake for a while, as it’s such an iconic pub in Glasgow. When the opportunity arose to acquire it, then it was a no brainer! We’ve refreshed the place, installed new HD TVs, got the sports back as well as an exciting new draught range and food menu. The feedback from locals has been very encouraging”
Head of Sales, PR and Comms, Courtney Flynn added, “The Drake is a Glasgow institution, and we’re super delighted to be able to get going with putting our own stamp on it. Similarly, Rascal has been extremely well received and built an impressive cult following. As for the rest of the building, let’s just say watch this space!
The team behind Cail Bruich and Brett have launched a new neighbourhood restaurant and pub in Glasgow’s West End called The Clarence on the site of their former Shucks restaurant which opened in 2022.
Cultar Restaurant Group, founded by Paul and Chris Charalambous, opened Cail Bruich, in 2006 which achieved Glasgow’s first Michelinstarred restaurant for 18 years under chef and new Great British Menu judge Lorna McNee. In 2019 they opened Brett and in 2020 they took on Epicures, also in Hyndland.
The group said The Clarence will offer “the charm of a traditional pub with the inviting atmosphere of a neighbourhood dining room”.
The Monteleone Group, owned by Michele Pagliocca, is gearing up to open new venue The Marlborough in Shawlands near Glasgow. The site was home to The Shed nightclub for 26 years before it closed its doors in August last year. The group also owns The Buff Club, The Butterfly and the Pig and Singl-end restaurants in Glasgow.
After months of refurbishment, the venue is now set to re-open this month with new art deco styling which is a nod to the building’s roots. It was originally Marlborough House, a club which was which was established in the early 1900s on Langside Avenue. Michele told DRAM, “It’s been an exciting project for us. We’ve moved away from the nightclub scene as the trade just isn’t what it used to be in that sector. We wanted to do something new, so The Marlborough will be a late-night bar.
“It will be great for Shawlands and the surrounding area to have a new venue. There’s a lot of chimneys in the southside of Glasgow and a lot of those people came to The Shed, so now they will have
The Marlborough will be open from 4pm until 2am Tuesday to Thursday, Friday and Saturday 12 noon to 3am and from 12 noon on a Sunday. They are also hoping to add a food option in the near future.
As well as entertainment in the main room, which will be known as ‘The Ballroom’, there will still be club nights held in the upstairs area. Additionally, the former VIP room, now known as B-Side, will be reimagined as a vinyl bar where people can choose their own music.
Michele added, “We have kept some of the original features of the building like the checkered terrazzo floor which has been there since the venue first opened in the early 1900s. We’ve also opened up all the windows which makes such a difference.
“It’s a big change for the Southside of Glasgow and we’re really proud to introduce The Marlborough.”
Popular Edinburgh venue Dropkick Murphys is expanding to Glasgow and will open briefly from the 7th until the 9th of this month before opening permanently later in the year. The bar will be making its home at 30 Midland Street in the former site of The Arches.
They have plenty planned for the three-day extravaganza including seven live bands, full coverage of the Six Nations rugby, the GAA, and a huge Super Bowl Party.
A Dropkick’s spokesman said, “We love Glasgow and all the fantastic Irish bars it has. Kitty’s, Malone’s, Jinty’s, etc, are all brilliant… and we just thought, do you know what Glasgow needs? Another feckin’ Irish bar!
“So here we are. Our offer is somewhat unique as an Irish experience, somewhere between an Irish pub, a Westlife concert, a rugby stadium and a cattle mart. We are very lucky to have found a venue that looks like our site in Edinburgh in every way, and we hope the people of Glasgow like it as much as we do.”
Dundee has a brand-new restaurant, wine and cocktail bar named Don Padrino. The unit has been taken over by local restaurateur Patrick Lochi who also runs Don Michele on Perth Road.
The building, owned by local businessman Jimmy Marr, was formerly the Tipsy Goat and was then taken over by Adam Newth a year ago as The Tayberry.
Don Padrino will be open from Wednesday to Sunday and offer fresh seafood and steaks. The venue will also operate as a late night cocktail and wine bar.
Says Patrick Lochi, “We decided to open a place like this as there is nothing like it in Dundee. Everyone is welcome – family, friends and couples. However, you don’t have to have food, you are welcome to come in and just enjoy a glass of wine or a cocktail in a nice atmosphere. We have focused around seafood and eight different cuts of steak but we have lots of different options. We have the same chefs who previously worked at The Tayberry and it’s affordable for everyone.
“Adam Newth was delighted that the staff who have worked so well with him over the past year still have a job – so everybody is winning!”
Fortitude Spirits Group has unveiled a new premium bottle design for Hawksbill Caribbean Spiced Rum, which donates 10% of profits to sea turtle conversation projects in Barbados.
The rebrand marks a major milestone for the brand having secured a major listing across 130 Booker depots, bringing the premium spiced rum to an even wider audience.
The striking new bottle was designed to highlight the quality of Hawksbill Caribbean Spiced Rum and showcase each individual expression, Island Spices, Pineapple Core, Mango Peel and a brand new addition to the range, Banana Skin Caribbean Spiced Rum.
The new bottle design also shines a spotlight on Hawksbill’s commitment to the support of Hawksbill Sea Turtles. The new bottles are made with 100% post-consumer recycled glass, plant-based inks and seals, as well as labels made from recycled sugarcane fibre and corks crafted with waste materials. Each flavoured expression is also made using fruit that would have otherwise gone to waste, helping the brand to further minimise its impact on the environment.
It has an RRP: 27 for a 70cl bottle. ABV: 37.5% and is available from Booker.
Desperados which is known for its unique fusion of beer with Latin spirits such as agave, cachaça, and rum, has announced the launch of a new global marketing campaign.
The campaign is the first to emphasis Desperados’ new positioning, which sees the brand target Gen Z and Gen Y audiences. The Beer with Latin Vibe campaign, is spearheaded by a partnership with globally-renowned and Latin Grammy award winning Colombian music artist, OVY ON THE DRUMS. It aims to encourage the spontaneity that consumers are seeking and draws upon the vibrancy of Latin culture to energise people to break free of constraints and enjoy life more freely.
A release of a new track, “GUAO GUAO” and the accompanying music video for “GUAO GUAO” will serve as the hero campaign asset, representing its move away from traditional advertising.
Molson Coors sign new 10 year deal with DHL tradeteam
Molson Coors Beverage Company has extended its UK distribution partnership with DHL Tradeteam. It is a new ten-year distribution contract for its UK on-trade channel. The new contract will see DHL’s Tradeteam continue to be responsible for Molson Coors’ secondary distribution services, delivering to thousands of hospitality outlets across the UK. The contract aims to drive high levels of customer service whilst ensuring efficiencies are leveraged across stock, warehouse and transport operations.
Fraser Thomson, Chief Supply Chain Officer for Western Europe at Molson Coors, said: “Extending this longterm partnership with DHL Tradeteam reinforces our commitment to delivering exceptional service to our customers with a shared ambition to operate more sustainably, optimising our distribution network and exploring innovations to reduce our carbon footprint.
“This new level of collaboration will enable us to improve efficiency across our network, and have the ability to integrate additional volume and drive forward improvements over the long-term.”
Greene King has launched its 2025 calendar of cask beers. The Fresh Cask Releases calendar provides pubs with rotating styles and flavours that complement the time of year and drive interest for guests.
Whilst the cask category saw an overall decline, Greene King’s seasonal cask calendar continued to grow both in stockists and volume vs the previous year. Greene King say this “underpins that innovation and experimentation may be key to driving more pubs to serve cask and recruit more drinkers to try it.”
This year’s Fresh Cask Releases calendar includes 15 limited-edition beers available at specific points. Making a return this month is the sport inspired, Scrumdown. Pubs will be able to stock Scrumdown throughout February and into March.
Wolfpack Alpha Stout also makes its debut. Wolfpack is a UK based brewer co-founded by international rugby players, Al Hargreaves and Chris Wyles. Wolfpack Alpha Stout will be available to order throughout February and March. Jack Palmer, Head Brewer at Greene King Brewery, said, “Our 2025 Fresh Cask Releases calendar is the best yet and we are excited for another year of great results. This year’s calendar includes a mix of guest favourites, seasonally themed ales and also brand-new collaborations and creations.”
Ingredients
50ml Caorunn Scottish Raspberry Gin
3 x fresh raspberries
15ml dry vermouth
10ml lemon juice
15ml sugar syrup
15ml egg white (vegan alternative: chickpea brine)
Method
Muddle raspberries and sugar syrup in a shaker. Add the remaining ingredients with ice and shake until chilled before double straining into a glass.
Garnish with a skewered raspberry.
Ingredients
40ml Isle of Harris Gin
20ml mead
20ml freshly squeezed tangerine juice
Sparkling orange wine
A dash of Absinthe
Orange peel to garnish
Method
Shake all ingredients, except the sparkling wine, and finestrain over ice into a highball glass.
Top with sparkling wine, stir gently to mix.
Ingredients
60ml Four Roses Small Batch
15ml Caramel Syrup
15ml Vanilla Syrup
2 dashes Angostura Bitters
Garnish: Marshmallow
Method
Combine all ingredients into a mixing glass. Stir for fifteen seconds. Strain into a rocks glass with ice. Torch marshmallow for 3-5 seconds on a skewer, place on rim of glass, serve and enjoy!
Ingredients
40ml Altamura Vodka
Altamura Distilleries, a leading producer of premium Italian
5ml Mancino Sakura Vermouth
10ml Akashi Tai Daiginjo Sake
The Ritz into creating an exclusive ‘Ritz Cocktail of the
7.5ml Tio Pepe Sherry
just in time for Valentine’s Day
25ml Blood Orange Juice
London, February 2025 – This Valentine’s Day, The
the
Hotel introduces Aurora Rubra, a sun-kissed cocktail celebrating the romance and
Garnish: Blood Orange Pate de Fruit.
Southern Italy Exclusively available throughout February, the
The Ritz Hotel created the cocktail Aurora Rubra in association with Altamura Distilleries. It will be available throughout February at the hotel.
inspired by two quintessential elements of Italian terroir—premium summer wheat vodka from Puglia and succulent blood oranges from Sicily
Deep crimson in colour, thanks to luscious
A
World
Bartender Day is later this month, so
it seemed only right to Scotland to find out a bit more about them and get their top tips of
World Bartender Day is later this month, so it seemed only right to speak to some Scotland to find out a bit more about them and get their top tips of the trade!
BY NICOLA WALKER
Marquis, 56, is originally from the Bahamas and moved to Scotland in 2003. He recently won the Schweppes Bartender of the Year at the Scottish Bar and Pub Awards.
Marquis Smith: Being a good bartender is about knowing who your customers are. The skill is not making the fancy drinks, it’s about generating repeat custom through great customer service.
Finlay Whitton: A genuine desire to learn. I’m constantly looking for other bartenders who I can learn something from. Things like little tricks of the trade, flavour pairings and nuances in dealing with customers.
Finlay Paterson: A good bartender should be friendly, organised, prepared and work cleanly.
Finlay WhittonThe Physician, St Andrews
Finlay, 22, has been a bartender for four years whilst attending university in St Andrews.
Anna R. Syktus - I would say mental strength. This job can get quite stressful at times, so it’s essential to keep your head screwed on tight. Every day is a school day and being able to take criticism and run with it is also essential.
Shaun Murphy A good bartender is someone who possesses a good range of skills. For me customer service is always number one - being friendly, approachable and making the customer feel they are being listened to. You should also always be looking to pick up new tricks and skills along the way to constantly develop yourself.
Finlay Paterson –Scott’s Port Edgar, South Queensferry
Finlay, 21, has been a bartender for over three years and last year won the Campari Bar Apprentice at our Scottish Bar and Pub Awards.
Anna R. SyktusBlack Mamba, Dundee
Anna, 22, has been a bartender for four years and has been at Black Mamba for six months which she says now feels like a “second home”.
Rhys Langley: The ability to portray confidence in your work without the need to scream and shout. The best bartenders I’ve met will become a part of the experience, rather than the focus of it. Who inspires you?
Sarah Coleridge: I’m always more impressed by a bartender’s people skills than I am by their drink-making skills. You can completely change someone’s experience by how you interact with them and if you can show that you enjoy your job then it can transform an atmosphere.
Branford Edgar : Being able to work fast and consistently under pressure. If you can mix high quality drinks to the same standard and taste every time, then you’re golden. Crafting and balancing a drink is also massively important as well as providing top-notch, efficient service to guests.
Ruaridh Mcintyre: To me the perfect bartender is someone who has all the know-how of their craft but at the same time has the right attitude for the job. Good patter is always a bonus as well of course!
Joe Aiwan Soba: You need to have a good personality to speak to people, you need to have flair and a good knowledge of drinks. I also think it’s also important to get along with your colleagues as it definitely makes work easier.
Marcus Gordon: Learning how and when to apply different styles to suit a customer. Sometimes guests want to engage with you and learn and sometimes they just want a round as quickly as possible with minimal chat.
speak to some amazing bartenders from all over the trade!
some amazing bartenders from all over
Marquis Smith: My father. He had his own business, and I worked with him when I was younger. Also, Jan Johnson from the Bahamas. She was amazing at her job and worked up from being a secretary to assistant director at the hotel where I worked. She had a lot of time for me and gave me opportunities.
Finlay Whitton: The bar staff I work with. Within our team we’ve created an environment of love and support - getting to make drinks and spend time with them is what keeps me coming back to work.
Finlay Paterson: Friends and colleagues in the industry as well as certain online creators such as Chris Leavitt and Jordan Hughes. The people from DRAM provided me with great opportunities to meet more people in the industry such as Andy Gemmell from The Gate in Glasgow.
Anna R. Syktus: In every bar that I’ve worked in thus far, it has always been my coworkers who inspired me. No matter how bad the day, they are always able to be a comfort and have a laugh. I always aim to do the same for them.
Shaun Murphy: Quite a few of my old managers inspire me. I have seen a lot of them thrive in the business and move on to do great things. Some of them have even opened their own venues.
Rhys Langley: Everyone who has mastered the ability to transfer their skills and experiences between the bar and their personal life. I love tasting drinks inspired by people’s wacky and wonderful life experiences and I admire everyone who uses the skills picked up from the industry to excel in other facets of their life.
Sarah Coleridge: I’ve always looked up to my General Manager, Milo Smith, even before I worked with him. He’s also taught me a lot in terms of product knowledge, cocktail development, customer service and he’s helped me with my confidence as a bartender.
Branford Edgar : My dad. I grew up with him making margaritas for my mum at home. There’s a photo of me somewhere with a Boston shaker aged about ten or eleven and that was probably the first cocktail I ever made. So, I definitely have him to thank for this career path.
Ruaridh Mcintyre: Throughout my career as a bartender, I’ve worked with so many amazing people. I’ve been taught so much over the years, and they all take their places in inspiring me.
Joe Aiwan Soba: I’ve always been a sporty person and listen to a lot of podcasts for inspiration and motivation. I’d also mention one of my bosses, Grant Cameron, who has worked his way up to Assistant Manager. He’s a smart guy and really dedicated to his job.
Marcus Gordon: Industry greats such as Remy Savage, Monica Berg, Tess Posthumus and Iain McPherson - they are all constantly pushing the industry forward. Also, as a history buff I’d have to add Dave Wondrich to the list as well!
Shaun Murphy –Delmonicas, Glasgow
Shaun, 32, has been bartending for 14 years and recently joined the team at Delmonicas in Glasgow.
Ruaridh Mcintyre –Tigerlily, Edinburgh
Ruaridh, 20, has been bartending for three years now and says the first cocktail he learned to make was a French Martini!
Joe Aiwan Soba –The Tree House, Ayr Joe, 24, has been working with Buzzworks since he was 16. After finishing a Sport and Exercise Science degree at university he now works at The Tree House.
Marcus Gordon –The Ivy Lodge, Aberdeen
Marcus, 31, has been a bartender for 10 years and joined The Ivy Lodge in 2023. He is also a magician!
WHAT’S THE BEST ADVICE/TOOL YOU’VE EVER BEEN GIVEN IN YOUR JOB?
Rhys Langley –Hey Palu, Edinburgh
Rhys, 26, has been a bartender for eight years and joined the team at Hey Palu in 2024.
Marquis Smith: The best advice I received was from Andy Webster who told me to always keep my eye on the door to see who’s coming in. That way you can start pouring their drink. It gives you an advantage and shows great service.
Finlay Whitton: The best tool I’ve been given is an appetite for reading books on cocktails and bartending. My old bar manager gave me some books to read when I first started, and I’ve been working my way through similar books ever since.
The best advice was that everyone’s role in a bar is of equal importance. The bar back who works quietly and diligently is just as important as the bartender.
Finlay Paterson: The best advice I’ve been given is to treat guests that come into your venue as if they were guests in your home. Guests are much more appreciative when there are problems if the service feels more personal and leaves a lasting impression.
Sarah Coleridge –The Old Workshop, Aberdeen
Sarah, 21, has been creating great cocktails at The Old Workshop for 18 months.
Anna R. Syktus: To be perfectly candid, the best advice I’ve ever received was “sometimes all a manager wants to hear is a yes.” It has become so much easier to get along with managers since applying that to my day to day.
The best tool I’ve been given was a high-quality waiter’s friend; made opening wine such a breeze!
Shaun Murphy : The best advice I have is to make sure that you take care of yourself and eat. Too many of us rush about all day without eating properly and then on days off try to fit in 101 things. It’s important to take time for yourself and take care of your mental health.
Rhys Langley: “We’re just making drinks.” – I always think back to it when I find myself getting wrapped up in the pressures of this industry. Bartending is like a sport, if you get the basics right the rest follows,
Branford Edgar –Kelvingrove Café, Glasgow
Branford, 22, has been bartending over three years and is now a popular staff member at Glasgow’s Kelvingrove Café.
Sarah Coleridge: Learn how to read the room. This allows you to anticipate what people want and means you can deliver quality service.
Branford Edgar : 5ml of Sugar can change a drink.
Apart from that a handy tool I use is “Different is Dominant”. So, if I’m making two drinks, whatever one is less common, I will make in my dominant handed shaker/mixing tin. It’s such an easy trick and it means I don’t ever have to worry about mis-pouring ingredients into either tin.
Ruaridh Mcintyre: “We’re not saving lives. We’re making drinks”. This phrase was said to me during a busy service at my first bar job and it’s stuck with me ever since. It really grounded my perspective as a freshly 18-year-old bartender facing a full bar and restaurant for the first time.
Joe Aiwan Soba : When I first started at Lido Troon I was given some advice by Lauren Quinn. She taught me not to panic and how to cope with the stress. When it’s busy you can get overwhelmed, but sometimes you just need to take a breath.
Marcus Gordon: Over the years I’ve lost track of who has giving me advice and what conclusions I’ve arrived at myself! I think the best advice I can give would be to take your own well-being seriously. We all get burned out at times and it’s important to recognize that and take time off when you need it.
Marquis Smith: Meeting people and from different walks of life. I love meeting new people as it refreshes your motivation and drive.
Finlay Whitton: As St Andrews is a university town we see quite a lot of fresh faces. I love training newbies, making them feel at home and then seeing them excel, growing into confident skilled bartenders.
Finlay Paterson: The opportunity to be creative, especially with cocktails. It’s a great feeling creating a drink for weekend specials that tastes nice and is widely enjoyed by all. I also enjoy the opportunity to meet and speak to new people every day and to give them an experience to remember.
Anna R. Syktus: There are too many things to choose from! Whether it be meeting people from all over the world and hearing their stories, or the creativity that comes with making and designing cocktails, or just the satisfaction of resetting the bar at the end of a busy night.
Shaun Murphy : I love hearing customers stories and finding out about their experiences in life (even if some of them sound made up!). I also enjoy learning new things so different training opportunities are also important to me.
Rhys Langley: As cliche as it sounds, the people. We work in an industry that demands passion to succeed and that draws people from all corners of life together over one common interest.
Sarah Coleridge: The people I get to meet from loyal regulars to the other trade staff that come in. I quickly realised that the bartending community was really tight knit in Aberdeen and the friendships and connections I’ve built from my job are really important to me.
Branford Edgar: The fact that every shift is different, and anyone can come into the bar. This creates an ever-changing social environment as you meet loads of new people every single day. That’s something I find very unique to bartending specifically.
Ruaridh Mcintyre:My favourite part is always going to be menu creation. I love going through the process of creating different drinks, whether it’s a twist on a classic or something completely new. My fool proof method for this process is just staring at the back-bar until I see a bottle I never pick up or hardly use. This method landed me and one of my drinks at a UK final for a cocktail competition not too long ago!
Joe Aiwan Soba : The people I work with - everyone is different, but they all get along. I also love hearing about customers lives and making new contacts.
IF YOU COULD DO A GUEST SHIFT AT ANY OTHER BAR IN THE WORLD, WHERE WOULD YOU PICK AND WHY?
Marquis Smith: I’d probably go back to my Bahamas roots and say the Atlantis Hotel Bar. You get to meet so many different people there, even famous people. I’d love to make some drinks and have some banter with them.
Finlay Whitton: The American Bar in Gleneagles. I would love to pull a shift there and see what goes on behind the scenes. I’m sure I would learn a lot. I would do it for free, of course, but a room to stay in after the shift wouldn’t be turned down!
Finlay Paterson: I would love to do a guest shift at Schofield’s in Manchester one day. I’ve never been to a bar like it before - classy old interior, 10/10 service and the best drinks I have ever had.
Anna R. Syktus: It would be Tay r + Elementary in London. The beautiful modern decor, and the fact that they have a seasonal cocktail list that changes weekly. I would love to take part in that process!
Shaun Murphy: Play in Nashville. I visited it on holiday, and I loved the vibe, plus the entertainment that they have is top class.
Rhys Langley: Flying Dutchmen in Amsterdam. I love the vibe of this bar - the space is beautiful, and their style of service strikes the balance between approachable and knowledgeable.
Sarah Coleridge: Buck and Breck in Berlin. I visited back in 2024 after seeing a little bit about it online and it exceeded all my expectations. The drinks were outstanding; but most importantly they made us feel so welcome.
Branford Edgar: Death and Co. in New York – it’s iconic and home to so many modern classics. Or Dukes London, as making one of their martinis would be legendary. It’s also where I had my first Last Word which then became (and still is) my favourite cocktail.
Ruaridh Mcintyre: The first bar that comes to mind is the Engel bar in London’s Royal Exchange. I just love the style and creativity they add to every drink they make.
Joe Aiwan Soba: Be At One in London – it was so different and upbeat. They have crazy lights, a smoke machine and when the beat drops they throw ice in the air. It’s a bit mental but it’s really different.
Marcus Gordon: There are so many it’s hard to narrow down to one, but if I had to choose, I would say probably ARGO in Singapore.
In the bustling world of Scottish hospitality, few stories are as compelling as that of Joanna Nethery, the driving force behind Glasgow’s much loved Five March. Her journey is one of resilience, adaptability, and an unwavering commitment to her brand. And as a new mum to six-month old Penny she is has also become a dab hand at juggling work commitments and family-life.
BY SUSAN YOUNG
Joanna Nethery’s foray into hospitality began unexpectedly. At just 19, while studying politics at university, she quietly invested in a bar with a friend instead of going down the same route as her fellow students. “Nobody knew I part-owned it,” she recalls with a laugh. “I couldn’t handle the pressure of people knowing. I just wanted to be someone who worked there.”
But it was far from plain sailing. The bar, The Ivy, in Glasgow’s Finnieston, had to change its name to Distill after the London brand of the same name legally challenged it. Despite this, the bar quickly became a hotspot, with customers queuing around the block to get in. Joanna says, “It exploded, and it became a bit of a monster.”
Although owning a share in the venture, Joanna left the bar to her business partner to run and spent the next seven years travelling. She explains, “I just wanted to see the world and learn. I think I got the travelling bug from my dad, who died when I was very young. In the summers, I went to Martha’s Vineyard and worked in hospitality, and I spent the winters in either Mexico or India. I worked on various projects. Some of the places I was living were very basic. My poor mother came out and said the hardest thing she’s ever done was leave me when I was in Mexico because it was incredibly dangerous. But I just thought it was fine. I thought I was bulletproof. I wasn’t even 20, and I just thought the world was a wonderful place where nothing bad ever happened and I’d be fine.” Luckily, she was.
Her time abroad, particularly in the US, has helped shape her approach to hospitality. “Working in America was a different level of service. The money you could earn in tips was unbelievable, but there was no room for error. If you messed up, you were fired. It certainly taught me a lot about standards and discipline.”
After years of travelling and working in various roles, Joanna returned to Scotland. “I missed my family, and I realised they needed me,” she says.
But after few more years at Distill, at the age of 30, Joanna realised that running a party bar which was open until the early hours didn’t appeal any more, and she was ready for a change.
The lease of Distill was relinquished in February 2018, and her new venture, Five March, opened later that year. There were originally three founders, including Kevin Small, with whom Joanna had worked at Distill, and Peter MacKay - a Scottish guy that lived in Oz for around 20 years and learned all he knew of cooking there.
Five March was located on Elderslie Street, a hop, skip and a jump from Finnieston. “It was Tommy Mathieson who
suggested we look at the space in Elderslie Street. He was convinced it was perfect for us,” she recalls. “However, after we took on the space, we realised that it hadn’t been looked after well and needed a lot of work. Perhaps if we’d known the extent of the work needed, we might have questioned it. But we were young and gung-ho.”
“What I loved about it was its location. It was far enough off the beaten track that you kind of have to know about it to go. Obviously, in a lot of ways, that works against us because there is almost no footfall. So you really have to work to get people there.
“When we opened in Finnieston, everything was just kicking off, and it was amazing in certain regards because you just had people at your door all the time. Our customers were very diverse—you’d have wrestling at the Hydro, and then you’d have a folk show on at the SECC, and then you’d have your regular crowd. But these three crowds did not mix. Sometimes, the atmosphere was really difficult and tense. You would literally have three completely disassociated groups of people just trying to share a space. It wasn’t fun. At Five March, it was really nice to be able to control our crowd a little bit more.
“It’s been great because it is people that you know or people that have read about you. However, it certainly makes the PR side a lot harder and a lot more important. But we’ve been so fortunate with the kind of press we’ve got, and we are forever grateful for all of it.”
From the get-go, Five March was a restaurant synonymous with quality and consistency, but what really sets it apart is its strong brand identity. Joanna explains, “It’s not tied to a specific cuisine or concept. It’s just Five March. It’s about clean, bold flavours and a certain aesthetic. We’ve built a reputation for quality, and I believe that’s what keeps people coming back.”
Over the past six years Joanna has bought her business partners out and now has a new Executive Chef in the shape of David Milligan and she is delighted. “Having David on board and being able to rely on him to create food which is fabulous has been great, and we discuss everything.”
She continues, “I’ve been around hospitality for a really long time, and I do try to motivate my team. I try not to tell them what to do; I try to get them to want to do what I want to do.”
She smiles, “I’m too old to work with people I don’t like. I just want to go into work and have people that I respect and that respect me. I give my team a lot of freedom, which can sometimes be mistaken for naivety or idiocy. But I believe that the best way to find out about people is to give them the space to be themselves. I think people learn quite quickly that there’s a line, and crossing that line doesn’t bode well. You quickly find and an unwavering commitment to her brand. As a new mum to six-month-old Penny, she has also become a dab hand at juggling work commitments
out if they are a goody.”
“I think we have a little family vibe at Five March. People who don’t have the best interests of the team at heart stand out and don’t tend to stick around too long. It’s not pressure from me, but from the team, who want to see us do well. We all have to work hard and work smart. You have to know how everyone in the team reacts and you have to address them differently based on what you know about them. I think that is the best way to manage. But sometimes you think, ‘I handled that really badly; I’ll have to do better next time.’”
Running a hospitality business in Scotland is no easy feat, and Joanna is candid about the challenges she’s faced. “It’s never been harder,” she says. “Rising costs and staffing issues have made it a tough environment. But you have to adapt.”
One of the ways she’s adapted is by diversifying her offering, but she is also not afraid to walk away if it is not working—as in the case of Phillies in Shawlands. They opened it last side last year, but Joanna says, “It didn’t work for us. But we have opened at the new Lost Shore Surf Resort. We are one of the restaurants that rotates through the waterfront Canteen. It was initially for three months, but I would like to extend that to over the summer. It’s not Five March food as you would know it; it’s very much street food, so we may rebrand for the summer.
“We are also focusing more on events and catering. People are going out less, but when they do, they want an experience. We’ve had a lot of interest in weddings and corporate events, and it’s a great way to keep the business moving forward.”
Another challenge has been maintaining high standards while managing costs. “It’s a balancing act,” she admits. “You have to be smart about where you spend money. But I’ll never compromise on quality. If something isn’t good enough the chefs know to send it back. Our suppliers know what we expect, and they work with us to deliver it.”
She and partner Colin Campbell, who co-owns vegetarian restaurant Sylvan on Woodlands Road, along with two friends, also created the Copita Mezcal and Tequila Festival, which took place at The Briggait last year. Joanna says, “We kept talking about doing a Mezcal event, and Colin said, ‘Why don’t we just do it?’ So we did. I love doing events like these; it was a great success and it was great working with the team. I would love to do more events like this.”
She also has her eye on Edinburgh. “I would like to do some popups and dinner parties. I think we’ve got a great reputation in Edinburgh too, and it would be nice to dip our toe in the water. We’ve been approached by a few people about going through and doing dinners with them, and I am definitely considering that.”
Beyond her business ventures, Joanna is passionate about sustainability and community engagement. “I’ve always
dreamed of having a patch of land where we could teach kids about sustainability and growing their own food. It’s about giving people control over their lives and showing them there’s more than one path to success.”
This vision extends to her work at Five March. “I don’t want it to just be a business,” she says. “I want it to have meaning. Whether it’s through events, community projects, or just creating a space where people feel welcome, I want to give back.”
Her commitment to sustainability is also reflected in her sourcing practices. “We’re lucky in Scotland to have so much fresh produce,” she says. “We work with local suppliers and focus on seasonal ingredients. It’s better for the environment, and it’s better for the food.”
In the last six months, Joanna has faced one of her biggest challenges yet: balancing business with motherhood. “Having a baby while running a business is probably the dumbest idea we’ve ever had,” she jokes. “But it’s working. Penny is such a happy little girl, and we’re making it work.”
Her daughter, Penelope Zuzu (named after the character in It’s a Wonderful Life), was only 4lbs when she was born following some pregnancy complications. Joanna says, “As first time parents it was a real worry because she was so small, and we did have some hurdles to overcome. But I am delighted to say she’s thriving now, and she’s the best thing that’s ever happened to us.”
Balancing the demands of motherhood with running a business has required patience and humility. “I’ve never been so aware of how flawed and human I am,” she says. “But it’s also taught me the importance of communication and teamwork. Colin has been incredible. We’re in this together.”
As to the future, she says, “The industry is constantly changing, and you have to be willing to change with it. Whether it’s diversifying your offerings or finding new ways to connect with customers, you have to stay ahead of the curve.
“There are definitely tough times ahead. I think April’s going to be a big turning point for a lot of people with the change in national insurance. But I think, if you believe in what you’re doing and you’re willing to put in the work, you’ll get through it.”
As for what’s next, Joanna is hoping to expand in the future and is keen to explore new locations. “We’re thinking about somewhere outside the city,” she says. “Somewhere with a bit of space where we can really focus on sustainability and community.”
Whatever the future holds, one thing is certain: Joanna will approach it with the same passion, determination, and humility that has defined her journey so far. “I love what I do,” she says. “And I’m excited to see where it takes us next.”
Edinburgh
FOCUS
Apex Hotels have recently introduced two new additions as part of a £2 million ground-floor renovation of the Apex Waterloo Place Hotel in Edinburgh: a café-bar and brasserie restaurant called Liberté, and a cocktail bar named 1819.
Situated on Waterloo Place, near Princes Street, Liberté offers “a fresh take on the European brasserie experience, blending Belgian influences with locally sourced ingredients and Scottish charm.”
Bar 1819 will feature a range of cocktails developed exclusively for the venue, as well as craft beers, single malts, and wines from Scottish and international suppliers.
The Apex Hotel building was designed by Archibald Elliot in the early 19th century, and the new venue certainly draws on this inspiration. It has been designed by Edinburgh architects ISA, inspired by Georgian interiors and the Palm Courts of the 1800s.
Throughout the venue, period features have been retained, such as decorative cornices, architraves, and high ceilings. The venue now flows naturally from one area to another. Symmetry, graceful proportions, and clean lines have been used to full advantage to create a sumptuous feel with timeless elegance.
Senior Interior Designer from ISA Architects, Emma Franks, said,
“Having worked on the hotel in its original state, we were already very familiar with it. The thing about hotels is you have to design for every possible scenario, and I feel we’ve just really got it right here.
It was a lovely job to work on.
“I wanted to accentuate the interior by simplifying it, so there is a nod to the Parisian black-and-white Art Deco era. It was important to bring a richness and sophistication to the brasserie.
“There is also a nod to botanical glasshouses and the Great Exhibition era. The idea here came from the scale and the lighting in the room. The most dominant decision was to paint all the woodwork and windows in a dramatic black to create a strong contrast against the warm cream.
“We tried to pick out the historic joinery, as there were a lot of period features in the front-of-house areas. We’ve also added panelling in some areas to accentuate the historic feel. It’s all about layering detail and textures, and we wanted to add a contemporary edge as well.”
Liberté now features parquet flooring, which gives way to a cream fireplace and a stunning statement wallpaper. This wallpaper has subtle neutral hues, with the grandeur of tropical foliage detailed through illustrations of palm trees. Rich textures have been utilised in the furnishings, such as velvet and leather banquettes, stylish orange dining chairs trimmed in gold, leather sofas, and statement upholstered sofas and chairs in a colour wave fabric. The square marble tables also add a subtle opulence.
Layered lighting is key to creating the sophisticated ambience of the interior. Spotlights are complemented by stunning statement lighting, such as cylindrical two-tier cream ceiling pendants. There are also small table lamps on every table, which create a warm atmosphere.
Across the reception area, Bar 1819 stands alone from the rest of the brasserie, although some of the themes are carried through. Emma adds, “We’ve drastically changed the circulation, so there is a lot more flow through the space. 1819 was always a bar, but we wanted to create more drama and theatre in there. We have moved the bar from one side to the other, so you see that as soon as you come through the door. It’s got a lovely feel to it.”
It certainly does. There are round marble tables trimmed with gold, high bar stools that match the chairs in Liberté and leafy freestanding potted plants to create warmth and carry through the palm aesthetic.
The bar itself has a gold foot rail, which gives way to orange horizontal textured tiling, a marble bar top, and a natural wood gantry. There is also black-and-white geometric-style tiling on the floor in front of the bar.
Another ornate fireplace in this room has a large mirror above it, bringing more light, space, and warmth to the bar. More statement lighting features in the form of a modern metal chandelier with glass orbs. It certainly looks and feels very chic.
This design has clearly been deeply considered and well executed. The stunning finishes are key to the sophistication and elegance. Hotel bars can often have a reputation for being soulless; however, this could not be further from the truth in Liberté and 1819. In fact, you could settle in for hours, just soaking up the ambience and subtle elegance of your surroundings.
BY NICOLA YOUNG
ScotHot Day One, 26th February: 09:05 – 12:05: Scottish Chef of the Year 2025 The Scottish Culinary Championships kick off with the competition to win the prestigious title
10:30 – 10:55: Official Opening of ScotHot 2025 Mairi Gougeon MSP, Cabinet Secretary for Rural Affairs will open the show on the STA Spotlight Stage 13:00 – 13:45: Being Entrepreneurial Hear from Chef Dean Banks and Operations Director, Ruairi Mitchell, about what it’s really like to be restaurant entrepreneurs on the STA Spotlight Stage 14:00 – 14:45: Tequila Me Softly Meet new producers of Tequila, Reposado, Añejo, and Mezcal, learn about their journeys, and sample their spirits
15:00 – 18:00: Caledonian Bartenders Cup 2025 Witness Scotland’s top bartenders compete to create the best aperitif or digestif paired with a food dish of their choice.
16:50 – 17:30 2025 National Hotels of the Year Scotland’s Chef of the Year Awards and the ScotHot 2025 Innovation Awardspresented on the STA Spotlight Stage
ScotHot Day Two, 27th February:
09:35 – 11:35: Scottish Young Chef of the Year 2025 Scotland’s best young chefs go head to head for the 2025 title in the Scottish Culinary Championships 10:30 – 11:15: Something Other Than Alcohol Showcasing the shift in drinking culture in Scotland through productive innovations, supply chain diversification and maturation.
12:00 – 12:45: Inside the World of Michelin and More Broadcaster Nick Kwek chats with top chefs on the STA Spotlight Stage, delivered by Scotland Food & Drink.
13:00 – 13:45: Business Partners on a Mission STA’s Marc Crothall speaks to Chef Julie Lin and Marc Ferrier of GaGa Kitchen & Bar and Chef Gary Townsend and Gael Cordiner of Elements about what it takes to be successful.
15:00 – 15:45 Shaping a Sustainable Future for our Industry business leaders and sustainability experts from foodservice, hospitality, and food and drink wholesale explore practical solutions.
Scotland’s food, drink, hospitality, retail, and tourism showcase is set to return
with a celebration of local suppliers at ScotHot25, at the SEC Glasgow from 26th –27th February 2025.
A new feature for 2025 is a focus on technological advancements in the hospitality sector, with the Spotlight Stage offering panel discussions led by industry experts and supported by the STA. These sessions will cover innovations driving the future of hospitality, aiming to equip attendees with insights into emerging trends and technologies.
A lso debuting this year is the Buell Hospitality Advisory Hub, where visitors can access free expert advice from specialists across various fields, including architecture, finance, and technology.
ScotHot highlights include the ever-popular Scottish Culinary Championships, featuring competitions such as Scottish Chef of the Year, Culinary Arts, the Skills Arena, and Live Theatre. The event will also host the Liquid Academy Live sessions, ScotHot’s Innovation Awards, and the Great Taste Market, showcasing high-quality food and drink from across Scotland.
Toby Wand, Managing Director of 365 Events, the team behind ScotHot25, said, “ScotHot is the most anticipated event on the hospitality calendar, and there’s no other industry gathering in Scotland that brings together such a diverse range of companies, products and buyers under one roof. We are back, bigger and better than ever, and we are lining up another excellent, jam-packed schedule for ScotHot25.”
ScotHot25 is also supported by partners including Scotland Food & Drink, Scottish Licensed Trade Association, VisitScotland, Scottish Chefs, HIT Scotland, and The Guild of Fine Food with key exhibitors such as Instock, Brakes Scotland, AG Barr, Panasonic, Smeg, and Unox are also taking part.
T he Great Taste Market, presented by the Guild of Fine Food, organisers of the Great Taste Awards, are giving attendess the chance to sample a range of award-winning products and meet their makers, with a host of suppliers from Scotland and further afield. Featured brands include Great Glen Distillery, Mackays, North Uist Distillery, Scottish Honeyberry Growers, and Rora Dairy.
Another highlight of this year’s event is the Scottish Regional Foods Market, in association
with Scotland Food & Drink. These stands celebrate the diversity of Scotland’s regions, from island creameries to Borders distilleries, coastal seafood and Highland fudge, offering visitors a journey through Scotland’s culinary landscape. Producers will include East Lothian Pavilion featuring Belhaven Smokehouse, Buck and Birch, The Chocolate Tree, Company Bakery (among others), Food From Argyll featuring the Isle of Mull Coffee, Tiree Tea, Isle of Mull Seaweed, Dumfries and Galloway with Galloway Lodge Preserves, Ninefold Distillery, Appetite for Angus and the Gin Bothy and from Orkney, Orkney Ice Cream.
Iain Baxter, Chief Executive of Scotland Food & Drink explains, “By showcasing local producers through outlets like the regional foods market, ScotHot highlights the importance of supporting Scotland’s suppliers to drive growth and innovation in the hospitality sector.”
In addition to the Great Taste Market and Regional Foods Market, ScotHot25 will feature over 250 exhibitors, educational presentations, and the Scottish Chef of the Year competition, sponsored by Lomond Foods, part of the Scottish Culinary Championships, with finalists asked to create a four-course meal within a two hour window.
Supporting the Andrew Fairlie Scholarship and HIT Scotland, the Skills Arena is tailored for newcomers to the industry, and includes frontof-house skills tests aimed at helping students, apprentices. This year’s schedule includes a cocktail mixology competition, a Scotch lamb challenge and a fruit & veg preparation competition.
In addition to supporting HIT Scotland and the Andrew Fairlie Scholarship, sponsors of the 2025 Scottish Culinary Championships include Atosa UK, Lomond Foods, Quality Meat Scotland, The Scotch Beef Club, Food for Life and Soil Association Scotland, Riso Gallo UK, Bellhaven Smokehouse, Braehead Foods, Clarks Speciality Foods, and Wellocks.
Toby Wand, Managing Director of 365 Events, the team behind ScotHot25, said, “ScotHot continues to be a must-attend event for the food, drink, and hospitality industries – and the Scottish Culinary Championships always prove to be a highlight of the show, watching chefs in their element do what they do best.
8 Doors Distillery Stand: LA48
AA Hotel and Hospitality Services Stand: 806
Aberdeen Laundry Services Stand: 735
ACR Epos Systems Ltd Stand: 339
AGBARR Stand: 731
Alliance Scotland Stand: 668
Angus Alchemy Stand: GT25
App4 Stand: 639
Argyll EPOS Systems Stand: 604
Arla Stand: 340
Atosa UK Stand: 978
Ava Innes Stand: 804
Avani Solutions Ltd Stand: LA5
Azzuro Stand: BA11
Bealach Gin Stand: RM23
BeBranded Stand: LA9
Belhaven Smokehouse Stand: 1060A
Stand: LA32
Big Jim’s Hot Sauce Stand: GT18
Bizimply Stand: 830
Blizzard 18 Products Stand: 610
Bo Tree Farm Stand: GT20
Bon Accord Stand: 340
Brakes Scotland Stand: 340 & 349
BrewDog Stand: LA8
Brilly Ltd Stand: 865
Brine and Smoke Stand: RM25
Brodie Melrose Drysdale & Co. Ltd Stand: 336
Brose Oats Stand: 1060B
Buck and Birch Stand: 1060G
Bunzl Rafferty Guest Stand: 869
Burnside Brewery Stand: Gantry Bar 1
Caffe Carraro Stand: 858
Caffia Coffee Group Stand: 751
Canned Wine Co. Stand: Gantry Bar 2
Capital Power Clean Ltd Stand: 730
Catering World Stand: 739
Cedabond Stand: 578
CFW.co.uk Stand: 810
Clark’s Speciality Foods Stand: Sponsor
Clear Brew Ltd Stand: LA14
Connekt Charging Stand: 570
Donald Russell Stand: 1080
Dorchadas Rum Stand: LA31
Duchess and Alleycat Stand: LA16
East Lothian Food and Drink Stand: 1060
EcoBurner Stand: 851
Edgefield Craft Butchers Stand: 860
Edinburgh Honey Stand: RM66
Elite Contract Furniture Stand: 560
ESG Tech Serv Ltd Stand: 420
ETI Stand: 839
Exclusive Ranges Stand: 950
Fagor Professional Stand: 510
Fair Work Convention Stand: 529
Fidra Gin Stand: 1060D
Fishers Services Ltd Stand: 661
Fitch & Leedes Stand: LA32
Fleming Howden / Scrocchiarella Stand: 718
Food For Life Scotland Stand: 599
Football Special Stand: LA42
For-Sight Stand: BA7
Fox’s Stand: 340
Fraiser Liqueur Stand: 1060C
Franklyn & Sons Stand: LA18
Freetobook Stand: 651
Frosty Enterprises Stand: 790
Funkin Stand: 340
Gallo Uk Ltd Stand: Sponsor
Galloway Preserves Stand: RM30
GelaRto Stand: 338
GetPos UK Stand: 868
Gin Bothy Stand: RM10 Girbau UK Ltd Stand: 811
Glasgow Caledonian University Stand: 702
Glebe Farm Foods Stand: 450
GLM Stand: BA2
Gordon Castle Scotland Stand: 550
Graham & Sibbald Stand: BA1
Grande Cuisine Ltd 1 Product Stand: 930
Grease Guardian Stand: 430
GreaseShield Stand: 750
Great Glen Charcuterie Stand: 725
Great Glen Distillery Stand: GT10
Greencity Wholefoods Stand: 631
Greetwell Stand: 602
Gressingham Foods Stand: 551
Guild of Fine Food Stand: GTM
Gut Punch Stand: 964
Corium Designs Stand:
DC7 & JDE Peet’s Stand: 630
Instanta Stand: 470B
Instock Stand: 950 & 940
Irish Black Butter Stand: GT11
Isle of Mull Cheese and Spirit Stand: RM18
Isle of Mull Coffee Roastery Ltd Stand: RM32
Isle of Mull Seaweed Stand: RM24
Isle of Skye Sea Salt Company Ltd Stand: GT16
James F Kidd Stand:
JB Foods (Scotland) Ltd Stand: 240
Just Live a Little Stand: 670A
Kellanova Stand: 969
Kelsius Stand: 520
Kylemark Embroidery Ltd Stand: 530
Lemon-aid Stand: 631
LicencedUK Stand: 800
Living Wage Scotland Stand: 659
Luckie Beans Stand: GT15
Lumea Liquid Wax Candles Stand: 500
Mackays Stand: GT19
Maidaid Halcyon Stand: 861
MAITRE’D Stand: 939
Mattison Contract Beds Stand: 371
McCain Stand: 740
MCR Systems Stand: 1070
Meadow Vale Foods Ltd Stand: 710
Mealzo 6 Products Stand: 660
Mechline Developments Stand: 470D
Meiko Stand: 738
Middleton Foods Stand: 748
Middleton of Rora Stand: GT27
Miele Stand: 650
Mil-tek Scotland Stand: 341
Minor Figures Stand: 631
Mixologist’s Garden Stand: LA38
Modern Standard Coffee Stand: 938
Moffat Catering Equipment Stand: 410
Newton First Stand: 979
NFU Mutual Stand:
Ninefold Rum Distillery Stand: RM21
NOQ Group Stand: 258
North Uist
Distillery Stand: GT22
Pie Sports Stand: 340
Pipers Crisps Stand: 351
Pixel Spirits Distillery Stand: RM45
Planglow Ltd Stand: 518
The first of a series of events to celebrate Inverarity-Morton’s 80th anniversary took place on 23rd January at the Clydeside Distillery.
This special Burns Suppler, in association with The Dalmore, included a private tour of The Clydeside Distillery and a very rare nightcap Dalmore 25.
HIT Scotland hosted its Hit the BARD evening at Brig O’Doon. It’s compere for the evening being Billy Kirkwood.
The Burns theming didn’t just include tartan and haggis but a horse and carriage and people dressed in the attire of Burns day. It all added to the atmosphere. Well done.
Scotland’s trade associations put a collective letter to the Scottish Government last month following a podcast in which DFM Kate Forbes suggested that the trade organisation were not in agreement when it came to the need for Rates Reform. So clearly everyone is in accord with regard to the need for reform. The methodology needs to be worked out. However that really shouldn’t be the responsibility of the trade bodies - that should be the civil service and the politicians who are supposed to govern fairly and equitably and write policy. Is it fair that hospitality is the only business that pays a property tax based on turnover?
The trade bodies will present to the government ideas on the methology in coming weeks and months in order to make the process somewhat easier but at the end of the day there has to be willingness by the Scottish Government to not just play lip service to the requests of the industry - it is not enough to listen, there has to be action too on Non Domestic rates for hospitality businesses.
Storm Eowyn certainly caused a fair bit of devastation - not least because pubs, restaurants and hotels the length and breadth of the country had to shut up shop for most of the day, not to mention the damage that some incurred. Mind you it is all relative - can you imagine how the hospitality businesses affected by the fires in LA are feeling right now. It puts everything into perspective.
The pages of this magazine are jam-packed with positive news about refurbishments and new openings. The challenges facing the industry are well documented but less so the positive efforts that people are making to ensure their businesses survive and flourish. I hope you show this magazine to your lenders when they suggest that hospitality is not a great place to invest... personally I think it will be stronger than ever once the headwinds have passed and if the government sees fit to give it the respect it deserves.
I thoroughly enjoyed a recent night out to celebrate Burns Night courtesy of Inverarity Morton. We visited the Clydeside Distillery which has the best view down the Clyde. It was great to catch up with so many familiar faces. Whyte & Mackay brand ambassador Mateo Ortiz Lima certainly gave Burns his best shot. I’m sure the Dalmore 21 to toast the haggis, Dalmore KAIII infused in the dessert and the stunning Dalmore 25 to end the evening, helped. Well done to all concerned. The food was fab too.
DRAM DRINKS RETAILING AND MARKETING PUBLISHED BY MEDIA WORLD LIMITED e: news@mediaworldltd.com w: dramscotland.co.uk
Publisher Editor Susan Young • Editorial & Digital Nicola Young and Nicola Walker • Advertising Anne Campbell, Kimberley Andreucci, Sylvia Forsyth • Admin Lesley Smith. Published by Media World Ltd. Subscriptions: DRAM is available by subscription for all other qualified persons involved in the Scottish Licensed Trade at the rate of £60 per annum. The publishers, authors and printers cannot accept liability for errors or omissions. No part of this publication may be reproduced in any form without the written permission of the copyright holder and publisher, application for which should be made to the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © Media World Limited 2025. Printed by Stephens & George Print Group.
I was delighted to hear from John Black that he had bought the Railway Arch in Broughty Ferry from Jonathan Stewart. John, who also runs The Fort Hotel, is a legend in his home town, as is Jonathan. He also told me he is planning to retain its beautiful bar. He says, “We’ve kept the news under wraps for a while, and I don’t take over until next month. When it comes to location it really is the perfect and I already have some ideas in my head for the pub. But it is early days.’
It’s certainly going to be a busy few months for John, just as well his wife Marion is heading off to Australia to visit their daughter. Says John, “I got a lot of work to do, but I will be going out in April because my daughter is due to have a baby then.”
Meanwhile he had a warning to other licensees to make sure their PCI compliance is up to date, having just been caught out by his merchant. He tells me that the company he uses added 70% onto every transaction because he had failed to update his PCI on the form. You will find your charges under non vatable items in your bill. Worth double checking.
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