ROYAL ARCH IN BROUGHTY FERRY CHANGES HANDS
John Black, owner of The Fort Hotel in Broughty Ferry has completed the purchase of The Royal Arch from Jonathan Stewart as reported in last month’s DRAM. Jonathan who has run The Royal Arch for the past 25 years has decided to finally retire.
John told DRAM, “I approached Jonathan a few years back and told him I was interested in the pub, but he wasn’t ready to sell at that point. He did promise me first refusal though! Late last year he got in touch and asked if I was still interested, and we took it from there.
“Initially we’ll just be running it as is. It’ll be the same staff, at least two of which have been there for over 20 years. We are going to give it a bit of TLC and get to know the regulars. We will also be keeping the real ales and a good selection of beers.
“The Royal Arch is an old school pub with a traditional bar which will remain. The main asset of The Arch is its prime location, it’s right beside the taxi ranks, train station, late night food shops etc. It’s also the sunniest pub in the area and they’ve got about 28 chairs outside!
“The trade has changed a lot over the years, and you’ve got to change with it. It’ll be a learning curve for me though as it’s a completely new premise for me.”
CHEF GIO PIA OPENS FIRST RESTAURANT
Edinburgh has a new restaurant called Gio’s courtesy of awardwinning chef Gio Pia. The restaurant, on Slateford Road, will focus on simple dishes prepared with high quality ingredients and everything will be made in-house from pasta, bread, pizza and desserts.
Gio has a wealth of experience from working in restaurants with his family and has built himself a strong reputation for his expertise in Italian cuisine. He has owned the successful Gio’s Delivered in Sighthill Shopping Centre for two years, but the new restaurant means diners can now enjoy a full Italian dining experience.
Gio told DRAM, “The takeaway was going really well, but I missed plating up the food and the service side of it. Then this place came along; it’s in a really good neighbourhood, just outside the city centre, but close enough.
“People had said I was mental opening up in January, but it’s been full since we opened the doors and we’ve had great reviews. I never expected it to be this busy!
“We do simple new school Italian food. Our dishes are all homemade and a bit different; like a ‘Nduja Carbonara or a Spicy Salami and Hot Honey pizza. We currently have a pizza chef from Naples and head chef from Venice, so we’ve got a great team here as well.”
Facelift for The Mitre
The Mitre, on the Royal Mile in Edinburgh , officially reopened in January following a refurbishment. The pub has been given a sympathetic facelift which keeps its traditional look and feel inside. Changes include new furniture throughout with beautifully renovated booth seating as well enhancements to The Mitre’s feature ceiling and old style wooden back bar.
The Mitre, a Nicholson Pub Co pub, is renowned for its long history on the Royal Mile. Speaking about the refurbishment, General Manager Dan McNicholas at The Mitre said, “We are excited to reopen The Mitre and welcome back our guests. But It was important to us that we retained all of the old style features that our pub was known for.”
BARRY FISH MAKES ITS DEBUT
IN LEITH
Chef Barry Bryson has opened his first restaurant, Barry Fish, at 62 Shore in Leith. The 34-cover restaurant, which overlooks the Water of Leith, focuses on direct sourcing of “the best fish and shellfish from Scotland” and features an open plan kitchen. Barry Bryson commented, “I’m genuinely thrilled to open Barry Fish. It was always about finding a site in Leith, but never did I imagine we would open in such an amazing location as the Shore.
“We’re very much a fish-focused restaurant, but we will be creating dishes for everyone, including meat and vegetarian options. Our ethos is simple. The best ingredients we can get, cooked with skill and passion in a welcoming and warm environment. There is no formality at Barry Fish, other than the love and respect that we have for what we do.
“The interior spaces have all been designed by my husband Robin with our good friend, Kay Bennet, so this makes it feel so much more complete as a concept. Barry Fish is designed for everyone. We are not a special occasion restaurant, but we do want to be a special restaurant. It’s about creating something that fits well with a community of diners - that’s who I am.”
Bullseye for Tiki Bar
The Tiki Bar on Bath Street in Glasgow have unveiled an extensive makeover to the upper floor of the venue which now houses five state-of-the-art augmented dart lanes. The venue is owned by Ian McColm who also owns Bowlarama in the city.
The new ‘Darts Den’ will bring an interactive experience to customers and features live video playback and enhanced graphics. Downstairs, the venue will continue to offer a selection of 140 rums, signature cocktails in Tiki Mugs, and classic Thai food from their kitchen. The venue shared, “Whether you’re a darts pro or a total beginner, the setup makes for an unforgettable playing experience, perfect for group gatherings, team bonding, or simply letting loose with friends.”
Tiki Bar and Darts Den manager, Holly Paterson added, “Tiki Bar has always been about bringing a slice of escapism to Glasgow. With the new Darts Den, we’ve added an exciting interactive element to the experience, offering something for everyone, whether you’re here for the games, the food, or the cocktails.”
New steakhouse for Oban
Paul Sloan of Diversity Leisure, who owns Cuan Mor and Waterfront Fishhouse Restaurant in Oban, as well as boutique hotels No.26 by the Sea and No. 17 The Promenade, is opening a brand-new restaurant in the town.
Mor Steakhouse, which will open in April, will be a 1930s prohibition style steakhouse and cocktail bar and is located beside his popular Cuan Mor restaurant.
Paul told DRAM, “I’ve been wanting to do something in this function room area for some time and then I bought a Josper oven, so a steakhouse seemed a perfect idea. Especially as we have such great Scottish beef on our doorstep. Also, we don’t have a steakhouse in Oban, so it’s something the town doesn’t already have.
“We turn away a couple of hundred people a night from Cuan Mor, so it’s going to be nice to give people another option.
“Mor Steakhouse will have an art deco lobby with a big staircase, plus lots of red velvet and black with 1930s artwork and mirrors. The cocktail bar will also be beautiful with a fireplace, a bulls head above it and chandeliers. We’ll be serving eight cuts of beef, and the sides will have an American twist.”
Paul also shared that work is progressing on the 16th century Taynuilt Inn in Taynuilt which was destroyed by a fire in 2021. They are also hoping this will re-open in April.
Rioja returns to Glasgow
After a two-year hiatus, independent restaurateurs Toni Carbajosa and Kevin Campbell are bringing back Rioja to Glasgow city centre. The popular restaurant originally opened in 2013 in Finnieston but closed in 2023. The new threefloor venue and late-night bar is set to open in the former Bar Burrito site on Hope St this month.
The new venture will bring 20 new jobs to the city and promises ‘moody interiors, intimate corners, and a buzzing late-night energy’. It will feature an upstairs restaurant, a late-night bar with live DJs on the ground floor, and a basement games floor, complete with live sports screenings, pool tables and foosball. Owner, Toni Carbojosa said, “Rioja was a much-loved part of Glasgow’s food and drink scene, and we were overwhelmed by the support and loyalty of our guests in Finnieston. Since closing from in covid in 2023, not a week has gone by without people asking when Rioja would return – and now, we’re back, bigger and better than ever.
“We’ve taken everything people loved about Rioja – the energy, the atmosphere, the incredible Spanish flavours – and reimagined it for a brand-new space in the heart of the city. This next chapter is about bringing that same passion for great food, great drinks, and unforgettable nights, but on an even bigger scale. We can’t wait to welcome everyone back and introduce them to Rioja’s bold new era.”
NEWS
IT’S ALL GO FOR BUZZWORKS AS IT REVEALS LAUNCH DATE FOR HERRINGBONE, BARNTON
Buzzworks has announced that a new Herringbone venue will opening in May in Edinburgh suburb, Barnton.
Located on Whitehouse Road, the venue sits on a site that was, most recently, a Sainsburys store. It becomes the fourth Herringbone venue to be opened by the group, joining sister Edinburgh venues Goldenacre and Abbeyhill, as well as the original Herringbone in North Berwick.
With a capacity of 110 guests indoors and an additional 20 in the outdoor seating area, Herringbone Barnton is an all-day neighbourhood local which will bring around 40 jobs to the region.
Ash Bairstow, Operations Director for Herringbone, said, “We are incredibly excited to bring Herringbone to Barnton and to introduce our warm hospitality, seasonally inspired food, and beautifully designed space to the Barnton community.
“Herringbone is all about creating a welcoming neighbourhood venue where people can relax, enjoy great company, and experience outstanding food and drink. We can’t wait to open our doors and become part of the local community.”
The company has also been busy on the West coast and have recently unveiled a refresh at Prestwick venue The Vine with a new colour palette, interior updates and a brand-new menu. John Kennedy, General Manager at The Vine shared, “We’re really proud and excited to share our fresh new look, style, and menu. It has been a real team effort from all involved. From our talented chefs and bartenders who helped create some delicious new dishes and drinks, to interior stylists and graphic designers who helped craft our stylish new look, it’s been quite the journey, and we can’t wait to welcome our customers to experience that brand new chapter for The Vine.”
McAllister joins SimpsInns as Executive Head Chef
Ayrshire hospitality group, SimpsInns, has appointed a new executive head chef to develop menus and lead its kitchen team. Ewan McAllister will lead a team of over 40 hospitality professionals including Coast Restaurant at The Gailes Hotel & Spa, The Potting Shed at Si!! in Irvine, The Loans Inn at Troon and The Waterside Hotel in West Kilbride.
Ewan, who has over 24 years’ experience in a variety of culinary and hospitality roles, said, “I’m really looking forward to the challenges that this new position will bring. It’s the pinnacle of my career to date and provides me with a wonderful opportunity to make a real mark on Ayrshire’s food and drink scene.
“My culinary philosophy is to keep things local and seasonal and to serve well-cooked and well-presented tasty food to our all our guests at each of SimpsInns’ restaurants.”
Lee Simpson from SimpsInns, added, “We’re really excited to see what Ewan will create across SimpsInns’ collection of restaurants. His culinary talent will play a huge part in attracting local customers and overnights guests for a great value dining experience as we develop and expand our offering in 2025.
“We know Ewan is the right choice to spearhead our kitchen teams and further enhance our growing reputation for providing some of Ayrshire’s most exciting food and drink destinations.”
SimpsInns is also currently expanding The Waterside Hotel in West Kilbride, adding 17 new rooms and a sea front spa, an extension of their successful Si! Spa brand at The Gailes.
Leopardo’s No 2 hits Glasgow
Pizza restaurant, Leopardo has opened its second site on West Nile Street, Glasgow in the former Doner Haus site. Owned by the BMB Group, the original Leopardo restaurant opened at the Glasgow Fort shopping centre in 2022 and has proven a huge hit with customers. The group also owns the Bread Meats Bread restaurants across the Central Belt and Mediterranean restaurant ’BABS in Glasgow.
BMB Group owner Luli Avdyli told DRAM, “Opening our second Leoprado Pizza in city centre close to Bread Meats Bread and Babs is a special moment for us and reaching the milestone of our 10th restaurant within BMB Group. As a family-owned business, it’s exciting to see how our different brands complement one another in the heart of the city. We’re proud to contribute to the incredible food scene in this area and can’t wait to welcome everyone to our newest location.
“We’ve always believed in creating spaces where our community can come together, and this new restaurant is no exception. We’re excited to bring our unique take on pizza to more people and to continue serving with passion, quality, and a local touch.” More next month.
INVERARITY MORT0N SCOOPS TOP AWARD
COVER STORY
Inverarity Morton picked up the trophy for Best Licensed Wholesaler – On-Trade, at the recent Scottish Wholesale Achievers Awards which took place at the end of last month.
“Inverarity Morton also gained recognition for the Best Marketing Initiative award, picking up the Runners up prize for their Brand experiential event Evolution, which will be held again this year on Tuesday 9th September 2025.”
The judges said they were impressed with the sales team’s excellent product knowledge and a minimum of Level 2 accreditation from the Wine & Spirit Education Trust, as well as the Glasgow company’s “exceptional support for its customers with its use of the Power BI business intelligence system to present its range, pricing and product details”.
innovative, forward-thinking and resilient wholesalers –and their people – were recognised and rewarded at the annual Achievers, now in its 22nd year and organised by the Scottish Wholesale Association. These awards recognise excellence across all sectors of the wholesale industry and the achievements that have made a difference to individuals, communities and businesses over the last year.
Over 500 guests attended the gala dinner and awards presentation, hosted by sports broadcaster Eilidh Barbour, at the O2 Academy Edinburgh.
Scotland’s Cabinet Secretary for Rural Affairs, Land Reform and Islands, Mairi Gougeon MSP, was in attendance and presented two awards.
SWA chief executive Colin Smith said: “Tonight is all about recognising and celebrating the exceptional achievements of not only businesses but also individuals in the Scottish wholesale channel, the gateway to Scotland’s food and drink industry.
“The people who work in wholesale are the glue that binds our food and drink industry together – be it those who work in partnership with our producers and suppliers, or those who help support, develop and deliver into the local retailer, hotel, school or hospital.
“Once upon a time, the wholesale industry largely flew under the radar of those in the corridors of power, but today, Scotland’s wholesale industry is far more widely recognised by MSPs and MPs alike for the vital role it plays in the food and drink supply chain.
“Every wholesaler, every supplier – be they local or national, large or small – are an essential cog in Scotland’s complex food and drink supply chain. That’s why is it more important than ever that we celebrate their success and recognise everything they do to ensure that food and drink reaches our plates and tables.”
Steve Annand, Inverarity Morton Sales and Marketing Director, who is pictured receiving the award, said, “We are delighted. It was great to see the efforts of our team
recognised by the SWA.
“Achievers 2025 was extra special, not only for celebrating industry excellence but also for introducing new categories like ‘Wholesale Driver of the Year’ and, of course, our own awardwinning category, ‘Best Licensed Wholesaler On-Trade’.
“Winning this accolade in this, our 80th year of trading, makes it all the more meaningful an achievement. A massive thank you to our dedicated team, valued customers, and trusted suppliers who make it all possible.
“Congratulations to all of the nights nominees and winners.”
SARTI ROSA MAKES UK DEBUT
Campari Group is bringing its Sarti Rosa aperitif to the UK market after its success in Europe.
It’s the newest local addition to Campari Group’s market-leading aperitif portfolio – alongside the classic red bitter Campari, orange Aperol, and non-alcoholic Crodino – Sarti Rosa offers a new fruity option.
With Spritz serves now accounting for 1 in 7 cocktails sold in the UK (up from 1 in 11 last year) the new “vibrant pink, fruity aperitif” is aiming to drive the category even further with Slug & Lettuce and Franco Manca already adding Sarti Rosa to their menus.
Loris Contro, Italian Icons Brand Ambassador at Campari Group UK says, “Sarti Rosa marks an exciting new chapter in the aperitif category, bringing a fruity twist with its unique flavour notes. We’ve crafted a serve that delivers a vibrant, flavour-packed profile, perfectly aligned with current consumer trends. Its eye-catching colour and blend of delicate fruit notes are designed to elevate the spritz experience, and we’re confident it will be a must-have on cocktail menus this spring and beyond.”
Campari’s signature Sarti Spritz is best served in a large wine glass over ice, with three parts (75ml) Prosecco DOC, two parts (50ml) Sarti Rosa, and one part (25ml) of soda water, garnished with a slice of fresh lime.
A sweet treat from Ballantine’s
Ballantine’s is answering the rising demand for sweeter, more approachable spirits, with its latest spirit, Ballantine’s Sweet Blend, which launches in Poland this month before rolling out in other markets.
Bottled at 30% ABV, and retaining the classic essence of Scotch whisky with the sweet notes of caramel and vanilla, the premium spirit drink was crafted by a team of whisky experts lead by Ballantine’s Master Blender Sandy Hyslop, who said, “By layering the classic notes of Scotch whisky with sweet flavours, we’ve created a spirit that is both distinctive and incredibly versatile. This new creation breaks down the traditional barriers of Scotch whisky, making it perfect for those who want to enjoy its elegance of whisky in a fresh, new way.”
Ballantines say that the new blend is designed to appeal not only to non-whisky drinkers and “whisky aficionados seeking a novel yet familiar indulgence.”
Formula 1 star Charles Leclerc partners with Chivas
Formula 1 star Charles Leclerc partners with Chivas Regal Formula 1 driver Charles Leclerc has signed a multi-year deal to become the Global Brand Ambassador for luxury Scotch whisky brand Chivas Regal ahead of the first Grand Prix of the season. The partnership aims to showcase achievement beyond traditional success metrics, encouraging fans to “forge their own paths in redefining success” and to celebrate achieving personal goals with a particular focus on Leclerc’s interests outside of racing.
Music will be the first passion highlighted, as Leclerc has developed a reputation as an accomplished self-taught pianist and composer who has released multiple tracks in recent years.
Leclerc and Chivas Regal will host a one-night pop-up piano bar called “Leclerc’s” before the 2025 Formula 1 season begins in Melbourne this month. The event will feature specialty Chivas Regal cocktails and a personal appearance by Leclerc himself.
Famous Grouse sale approved by CMA
William Grant & Sons acquisition of The Famous Grouse, has been given the green light by the Competition and Markets Authority (CMA) who approved the acquisition of The Famous Grouse and Naked Malt brands from The 1887 Company. Søren Hagh, Chief Executive Officer of William Grant & Sons, said “This is an important moment for William Grant & Sons. The acquisition of The Famous Grouse, when completed, will further demonstrate our significant commitment to building category momentum in Scotch Whisky in the UK and in our markets globally.”
Completion of the acquisition remains subject to customary regulatory approval in certain other countries
Rum Cay Rum, a new, premium, Bahamian spiced, craft rum, distilled in Scotland, which launched last month, is planning to introduce Rum Cay Rum to bars and restaurants.
Founded by Charlie Aitken, the Managing Director and creator of Rum Cay Rum, the brand is inspired by the Aitken family’s time living near the island of Rum Cay in the Bahamas, during the 1970s.
It is Charlie’s first venture into crafting a premium spirit blend and uses the skills he developed on a course from the Chartered Institute of Brewers and Distillers. The next phase of the launch introduces Rum Cay Rum to bars and restaurants through experiential marketing, targeting venues where customers enjoy sophisticated spirits and cocktails.
Charlie Aitken, Managing Director of Rum Cay Rum, said, “ I created Rum Cay Rum with some of the most interesting and innovative specialists in the drinks industry, to combine the essence of the Bahamas with Scotland’s world renowned distilling tradition. We’ve created an approachable, yet sophisticated Rum that’s perfect for any occasion and can be enjoyed mixed, as a cocktail, or on its own.”
SCOTTISH BAHAMIAN SPICED RUM PLANS ON-TRADE LAUNCH
Family-owned for 150 years
FAMILY SUCCESS AND SUCCESSION
BY NICOLA WALKER
BY NICOLA WALKER
Ever wondered where the next generation of the licensed trade is coming from? Well family businesses definitely play their part and seem to be thriving in today’s climate. There is a new breed of entrepreneurs coming through the ranks and this month I had a chat with a few of them including Aaron Kyle of the RAD Group, Lucy Lowe from Black Ivy, Lee Simpson of SimpsInns, Jack Coghill of Jack O’Bryan’s, Alberto Crolla of the Vittoria Group, Keith Richardson from The East End Fox and Stuart Fraser of The Oak Tree Inn. I wanted to find out how they all make it work in their own unique way, and I realised very quickly that working in a family business can have some great benefits as family dynamics can shape the company culture, leading to a unique sense of loyalty, shared values and strong long-term goals. They also all had a great commitment to the local community. The one phrase that kept arising when people talked about the previous generations of their family in the trade was ‘work ethic and passion’ and that is definitely something all these people have inherited. One such person is Julie Dunn of Dunns Food and Drink who has carried on her family business which is celebrating its 150 anniversary this year. Her work ethic is also second to none.
This year marks Lanarkshire-based family business Dunns Food and Drinks 150th anniversary. This family-owned business has been serving the Scottish licensed trade since 1875 when, Joseph Dunn then aged 26, established his soft drinks business on Arcadia Street in the East End of Glasgow. Since then, Dunns has developed into an award-winning supplier of food and drinks to the independent free trade, restaurants, pubs, clubs and hotels. In fact, it has spanned seven sovereigns, survived two world wars, a terrible fire and the pandemic!
Julie Dunn, a 4th generation of the Dunn family, is now Managing Director, and is proud to carry on the family name in the footsteps of her father, Christopher Dunn, her grandfather, William, and great-grandfather/company founder, Joseph Dunn with Jim Rowan, Chairman of the business.
Dunns has also grown its portfolio. It bought Dameck Drinks Co., Scotland’s biggest craft beer supplier, in 2014, which led to more than a 1,000 beers being added to the Dunns offering, and in 2018 it bought Hot Sauce, a premium spirit supplier.
In 2017, Julie was appointed as the first-ever female president of the Scottish Wholesale Association and in recent years, she has also presided as Chairperson for Community Links, South Lanarkshire. This year to celebrate its 150th anniversary the business has partnered with the charity to launch an inspiring community initiative, Make A Meal Of It.
The project supports local families by providing hands-on cooking demonstrations that teach how to create healthy, budget-friendly meals using seasonal and locally sourced ingredients to eat well for less.
In collaboration with three local schools, Dunns and Community Links will engage with 150 families from some of South Lanarkshire’s urban areas, reflecting a shared commitment to addressing food insecurity while promoting sustainable and nutritious eating.
The first of these interactive sessions, led by Executive Development Chef for Dunns, Donnie Munro, took place at the start of the year at the wholesaler’s development kitchen in Blantyre. The festive menu, costing approximately £10 for a family of four, featured a roast Christmas chicken with sage and onion stuffing, sticky vegetables, and roast potatoes and a chicken and rice soup made from the left overs.
Says Julie Dunn, “I’m extremely proud that this company, which has been in our family for 150 years, continues to have such a positive impact on Scotland’s hospitality sector and for the local community in Blantyre by providing jobs. The steps we’re taking now are to ensure Dunns continues to have this positive impact for the next 150 years.
“While our company and the sector has remained resilient, the climate we operate in is ever changing. We will continue to be dynamic in our approach to meet these challenges and opportunities.”
Julie Dunn, Managing Director of Dunns
SUCCESSION
Aaron Kyle, 34 - Sales & Marketing Director at the RAD Hotel Group, Ayrshire
The RAD Group, owned by Robert and Vivien Kyle, is a real family affair. Their three children, Jenna, Mhairi and Aaron all work within the company and there are a number of extended family members and partners working throughout all different levels of the business. The group own various hotels across Ayrshire including Dalmeny Park, Lochside Hotel, Brig O’Doon and the Seamill Hydro.
Aaron Kyle said, “Growing up around the business, it always felt natural to be involved -from working in the restaurants to washing dishes and everything in-between. I’ve been involved in the management side for several years now and have really learned the business from the bottom up.
“I like to get stuck into all areas, from operations to events. We all have our own roles, but teamwork is key. My background is actually in accounting, so that gives me a solid foundation for the business side of things too. I think I bring some fresh ideas and a different perspective! Plus, I love looking at ways to modernise while keeping the heart of what makes us special.”
When it come to working with his family, he adds, “I admire my parents work ethic and passion. They’ve built something amazing, and I admire how much they care about both the business and the people in it. Working in a family business you learn resilience, adaptability, and how to wear multiple hats! Plus, there’s a unique sense of pride in continuing something built by family.”
He admits it’s a balancing act though, saying, “It’s tricky to separate the business from family life! We try to switch off and enjoy time together outside of work—though business talk always sneaks in now and then. My two sisters have young kids who keep things fun outside of work, and I can’t wait to see them get involved one day too!”
Jack Coghill, 25 – Business Owner and Chef at Jack ‘O’Bryan’s, Dunfermline
Bryan Coghill has owned businesses and restaurants for 40 years, so the hospitality industry was no stranger to son Jack. After leaving school at 16 he started in the kitchen washing dishes for a bit of extra pocket money before starting chef training.
He says, “I developed a passion for desserts and pastry and then went to Banbury to train with Mark Tilling. My dad took me under his wing and gave me all the experience he had as well. He never pressured me, but said was when I felt comfortable, I could take over parts of the business.”
In 2019 they opened Jack ‘O’ Bryan’s in Dunfermline and now, since Bryan has retired from cheffing, Jack has taken over the kitchen. They will also soon be opening another restaurant, The Crab & Lobster Fish Shack in South Queensferry.
Jack continues, “Dad still helps create menus, but now he takes care of the business side. Working with my dad is great, I’ve been like a sponge taking all his knowledge in – there’s nothing more valuable than having that knowledge for free. You’ve always got to want to learn, that’s what my dad gave to me, and that’s what I pass on to the young chefs that I train now.
“It’s not a job for my dad, or even about money, he does it for love. His palette is phenomenal and that’s his speciality and gift. My dad’s got goals he really wants to achieve before he finishes his career, so it’s a great pleasure for me to be able to let him do that. He has the confidence to leave me to it, and that’s something I’m proud of.
“Working with family they push you a lot harder as they want the best for you. My dad is still constantly pushing me every day in all different aspects of the business. My mum also works for the business, as does my wife - you can always rely on your family not to let you down.”
I asked Jack if you have a disagreement in work whether you take that home with you. He laughs, “Big time! If you decide to go into a family business, then you’re going to have arguments and bicker – that’s normal. However, we are now six years strong and we’re about to open a new business together. I wouldn’t want any other job, like my dad, I do it for passion and love.”
Family-owned for 150 years
FAMILY SUCCESS AND SUCCESSION
BY NICOLA WALKER
Alberto Crolla, 33 – Director at the Vittoria Group, Edinburgh
The Vittoria Group has been in the Crolla family since 1970 when Alberto’s nonno opened their first restaurant. His father Antonio then took the reins before recently handing them on to Alberto and his brother Leandro. The group own some great venues across Edinburgh including Vittoria on the Bridge, Vittoria on the Walk, Divino Enoteca, Brunswick Book Club and now the recently opened Landy’s Fish and Chips.
Alberto began his hospitality career at nine years old working with his dad on a Sunday clearing tables in the restaurant. At the age 16 he enhanced his experience by working at the Balmoral Hotel and in the kitchen at Odine before moving back to the family business as a manager at Vittoria on the Walk. Says Alberto, “When I was young the more my dad wanted us to go to school and study, the more I just wanted to be in the business. I got a taste for the industry at a young age, I fell in love with it, and I never looked back. I knew I was good at it; I loved being around people and I loved the creative side. I have to thank my dad for giving me that early opportunity, as If I hadn’t got the taste for it, I wouldn’t have the confidence I do.” Therefore, when his dad decided to take a step back from the
business there was no question that Alberto would take over. He tells me, “My dad basically said, ‘I’m out, do you want in?’ Leandro and I both said 100%. So, we concluded Leandro was going to look after the Leith Walk sites and I would look after the city centre sites. We feed information back and forward but fundamentally we go to our own sites and that way the team knows who’s in charge.
“Work is our lives, it’s what gets us out of bed in the morning. Because we have such a passion for it, we always talk about our business – when you enjoy what you do it’s easy to talk about. You need to make sure the restaurant is well looked after as it represents us as a family. We want to be proud of it and build something for the future. In a family business you are literally signed up for life and I hope one day my kids can take over as hospitality is such a great industry.”
So, what lessons did Alberto take from his nonno and his dad? He smiles, “Their work ethic, it’s been drummed into us since we were kids. We grew up in the restaurant and watching our families work in the business. We’ve never shirked from hard work – we enjoy it, and to have a successful business you’ve got to put the time in and nurture it. My grandad was a trendsetter for not being scared to change. Therefore, it’s important to us to invest in the sites and put money back into the business.”
Keith Richardson, 41 General Manager at The East End Fox, Baillieston
Keith has recently become General Manager of his father, Ferrier Richardsons pub, The East End Fox. However, he didn’t originally come from a hospitality background. Says Keith, “I was working at Hugo Boss when my dad opened the business. I really liked my dads’ vision for the pub, and I wanted to help him out. I had worked in my Uncle Keiths’ pub, The Lab, helping out on the weekends for seven years and I really enjoyed it. I started in The East End Fox as Assistant Manager, I wasn’t ready for GM’s position at that point. I like to thing I bring a friendliness and a warmth to the pub, and I try to look after the staff the best I can.
“My dad’s been there, done it, and got the t-shirt. He is the ultimate professional and wants everything to be perfect. So, when I ‘m doing something, I always question whether it would be up to his standards. He’s also always there for me when I need to ask him anything. I try not to ask him too much though as if I’m constantly asking him, he’ll be thinking he’d be as well doing the job himself!
“We’ve got on really well since we’ve worked together. I was worried about it, but it’s worked out really well - our friendship and bond has just got stronger. He worked away a lot when I was younger so now we get the chance to do the things we never got the chance to do. We’ve even been away a few trips together; he’s almost become like my best pal.
“As much as you try not to talk about the pub outside work the conversation always goes back to it. There’s always something going on and that’s what family businesses are about. It’s because you care about it so much. I’ve always gone the extra mile in every job I’ve ever had though, so maybe it’s just me.
“I would love to take over the business one day. I enjoy it and I’m settled in here. At the moment I can’t see myself doing anything else.” He laughs, “In an ideal world though I’d turn back time and stick in at football and maybe become a professional player.”
SUCCESSION
Lucy’s dad Billy Lowe is extremely passionate about hospitality, so it is no surprise that it felt only natural for her to get involved as well. She started her journey 15 years ago as a waitress at Angels Share and learnt the ropes from the ground up. Now, as the Business Development Manager at Black Ivy, she says, “I get to help shape the future of the business while staying connected to its core values.”
She continues, “My dad is at the heart of the business, leading with his vision and experience. Other family members are also involved in different areas, it’s a true team effort where we all play a part in keeping the business thriving. My dad has an incredible ability to see the bigger picture while still paying attention to the small details that make a difference. His leadership, resilience, and dedication to creating memorable hospitality experiences have shaped the business into what it is today.”
“My focus is now on growth, partnerships, and innovation. However, in a family business, responsibilities are always fluid, and we all pitch in where needed. This hands-on approach has given me a well-
Lee Simpson, 31 Director at SimpsInns, Ayrshire
Malcolm and Karen Simpson are the owners of SimpsInns however both of their sons, Lee, 31, and Jack, 28, are also now Directors within the group.
The group owns luxury hotels, restaurants, spa, golf and leisure destitations across Ayrshire including The Waterside Hotel in East Kilbride, The Gailes Hotel & Spa and The Loans Inn in Troon.
Lee comments, “Although my parents’ intention was never to directly push us into working in the business long term, they did ensure that we understood the value of hard work and commitment. From the age of 16 I started progressing through restaurants, reception, sales, finance, housekeeping - everything really! Jack and I both went to university followed by some travelling, but I always had it in the back of my mind that I would return to Simpsinns fairly early on in my career, with the plan of eventually taking over from my dad. So I returned at age 25.
rounded understanding of what it takes to run a successful hospitality business. I’m also passionate about innovation and finding new ways to enhance the business while maintaining the high standards we’re known for.
“Working in a family business gives you a unique level of responsibility and trust that you wouldn’t necessarily get in a corporate environment. There’s a sense of pride and personal investment in every decision because it’s more than just a job. You also learn adaptability, teamwork, and the importance of long-term thinking, as the success of the business directly affects your family.
“It can be challenging to separate the business from family life, but we try to set boundaries and make time for conversations that aren’t about work. Whether it’s having dinner together or walking our two dogs, Rocky and Olly, down at Portobello, we recognize the importance of maintaining a balance. That said, in hospitality, the business never really “closes,” so we’ve learned to embrace the overlap while still valuing our personal time.”
“Working in a family business I was exposed from a young age to much more behind the scenes of the business than I think you would get working for someone else. As your name is essentially above the door, you develop a deep pride and passion for the business to succeed.
“Jack and I have covered all areas of the business over the last 10 years which comes in handy when we face issues. I am now more involved with the operational side of things, working closely with our Operations Director. Jack has taken on more of a properties management role and is heading up the current development projects.”
Lee has certainly learnt plenty from his parents and adds, “Both of my parents are extremely humble. They both came from working class backgrounds and built this company from the ground up. Their values on service and good old-fashioned hospitality have not changed since the day they started and their passion for the business transfers down through all levels of the team.
“Working with your family every day does bring its own set of challenges, but I feel blessed that I’ve been able to spend so much time with my parents and brother, which is a privilege not afforded to everyone.”
However, Lee admits they are still working on finding the balance saying, “If I’m out socially with my dad and brother the conversation always tends to migrate back to work chat. Because we are a business that operates 24/7, 365 days a year, it can be hard to switch off and not overthink. However, we have been making a point of it recently to keep work chat out of the household conversations.”
Lucy Lowe, 32 – Business Development Manager at Black Ivy, Edinburgh
Family-owned for 150 years
FAMILY SUCCESS AND SUCCESSION
The Oak Tree Inn is the epitome of a strong family business. Director, Stuart Fraser is one of eight siblings and every one of them has or still works within the business. It was opened in 1997 by his parents Sandy and Lucy and both are still involved. Stuart laughs, “My dad refuses to retire and is as enthusiastic today as when he started.” In fact, the day we spoke Sandy was at Holyrood speaking to some of the ministers about the current issues in the hospitality industry.
Stuart continues, “Dad started electrical business in Balmaha in 70s. They then and built and opened what is now The Oak Tree Inn in 1997, the same year I left school. We originally stayed above The Oak Tree Inn and now we have 46 bedrooms across the site, including 10 houses and 5 pods. We are also currently building another bar and restaurant across the road.
“One of the reasons we’ve survived so long is that we’ve all worked together as a family and put everything back into the business. We’ve also made the business more sustainable by adding 380 solar panels, a production kitchen and we have a 5-acre site and poly tunnel where we grow our own fruit, veg and herbs. If we hadn’t put all this energy saving stuff in place I don’t think we’d still be in business. We’re incredibly proud of our green credentials.
“Our other strength is the whole family can work every single department, so we aren’t too reliant on anyone else. We also still have the electrical side of the business so can fix most things ourselves.
“My parents are without doubt the hardest working people I know. My dad is 70 now and still gets up at 6am to go for a run and then into the office. They’ve brought up eight children, while running a bed and breakfast and an electrical business and then had the crazy idea of building a hotel with no hospitality experience – it’s just insanity. But they have worked hard for it.” He laughs, “The fact that they have all of us children and the free labour over years has probably contributed to the success as well!
“We are not money driven at all, I think if we were we wouldn’t be working in hospitality! I think with a family business you get a little bit of all experience. The buck stops with us, so you just have to get on with it.
“We all get on incredibly well. It can be challenging at times, but we all bring different things to the business and try to work to our strengths and recognise our weaknesses. It just works. We communicate things before it becomes a big issue - I think you get that from growing up in a big family and recognising what battles to choose!”
Stuart Fraser, 43 – Director at The Oak Tree Inn, Balmaha
THE BEN ANNUAL BANQUET
The Ben Annual Banquet took place at the Hilton Doubletree at the beginning of February. Guests were entertained by Elaine C.Smith with more than £150K raised for the trade charity. The big winner on the night, apart from the charity, was Anna Robinson who won a fabulous holiday.
Team work makes the dream work
BY SUSAN YOUNG
Ifirst heard about the refurbishment of The Howard Arms in Kilmarnock from my hairdresser; it has been the subject of much conversation locally, sitting as it does in front of the biggest Tesco in town, adjacent to a busy retail park, and in prime position at a set of traffic lights. It is hard to miss! It has also been closed for a number of years, so everyone is delighted to see it open. Today, Rick Houston and his wife, Liz, who run the Houston Pub Co., are the new licensees at the Star Pubs-owned venue, which has now been transformed.
This is not the couple’s first foray into a partnership with the pub group; indeed, they have had the Cartvale in Busby for the last five years. I caught up with Rick at The Howard Arms to hear more about his story and why he decided to move into Kilmarnock.
Rick started out in hospitality more than 35 years ago, and for much of his career, he has worked in the casual dining arena. He explains, “I started at the age of 17, working in my aunt’s pub, The Lonsdale, in Troon. It certainly sparked something in me. I then worked for Blair Leisure in Ayr. After going travelling I continued working in hospitality both in New Zealand and Australia and I realised that I had a talent for it. When I came back to Scotland I then did an HND and a degree in Hospitality Management at what used to be the Dough School in Glasgow, which is now Caledonian University.
After graduating Rick joined a business called La Tasca at the height of the casual dining phenomenon. He explains, “ I started with La Tasca as the General Manager of their Newcastle restaurant when it was a small family-run business. I also opened La Tasca in Glasgow before progressing into a multisite role where I ended up looking after Scotland, the North of England, and Ireland—from Derby to Belfast and Aberdeen! I was lucky in that I worked in casual dining when it was at its peak for about 10 years. The sector was really booming and then it got gobbled up by discounting, which really ruined it.” Prior to establishing the Houston Pub Co., he spent three years working for Ayrshire-based Buzzworks, also in an operational role, looking after its ‘house’ brands.
“It was probably working at Buzzworks that galvanized me into going into business for myself. They ran a very good family business, and it was something I had always wanted to do. I was approaching 50, and I thought it was now or never.”
He reveals that it was initially The Howard Arms that he talked to Star Pubs about. “The Howard Arms sparked my interest, and that’s what set me off on my journey. My mum was from Kilmarnock, and I was familiar with the area. I thought Killie was quite a vibrant town and knew that the people there enjoyed eating out, and there are other towns around it that feed in. But as it transpired, the Cartvale became available first. Star had spent £400K on the pub, but it didn’t work for the previous tenant. So we did a deal pre-COVID, and then we sat around until June 2020 when we took it on as a temporary management agreement that moved into a full five-year lease by November.
The Cartvale has been a real success story for the couple. Says Rick, “Since we took on the Cartvale, we have doubled the revenue and established a really good working relationship with Star. It is one of the biggest pubs in the area and probably has the biggest beer garden on the south side. It has a logburning stove, is dog-friendly, offers a private dining area, and has an all-day menu. It has character.”
“The Howard Arms is similar in all respects, except for the fire. You come into an old-fashioned style pub area, and there’s more of a dining area in the Killie room, which also turns into a private dining area, along with a little terrace. The designer has done a great job.”
Rick had always fancied The Howard, and when he saw it was closed a few years ago, he did talk to Star about it then. “But at the time, Heineken were not really looking to invest in anything because of the Bibby reforms. I was like a worm in their ear, and they obviously could see how far we had taken the Cartvale. Initially, what I liked about The Howard was that it is one of the few pubs out there which has always been a pub and is a standalone building. When Star was ready to get started on The Howard in January 2024, they approached me about it. Liz and I discussed it; it was a joint decision, and we decided to go ahead.
“Liz and I make a good team. We complement each other well. We both have different approaches and different skill sets, but I couldn’t do it without her, and I don’t think she could do it without me. Liz looks after all back-of-house payroll and such like, and commercial agreements for both businesses. Her background was in recruitment, sales, and latterly engineering. In fact, when we started the Cartvale, she was still working in engineering and worked at the
Team work makes the dream work
Cartvale on weekends before coming on full-time. While I am front of house, I enjoy looking after customers. I like being a publican and have enjoyed being back at the sharp end.”
The pair got the keys to The Howard in November. Says Rick, “To get it operating the way it is at the moment, there has been a total investment of around £400K, with Star investing £300K. I think they have done a great job. A big part of the investment was moving the kitchen from behind the bar to what was the cellar and creating an open pass. We worked with them on the refurbishment, and they modelled the kitchen on our specifications—we do Neapolitan-style pizzas and pub classics, and the kitchen had to be able to cope with our menu.”
“This is the first time we have run two businesses. Liz and I are usually at the Cartvale all the time, but here we are managing a bit more remotely, and that’s why we have invested in a good management team. The plan is to operate The Howard more labour-efficiently than the Cartvale, which is a bit of a beast. We have 50 employees, 32 of whom are employed at the Cartvale, and the remainder at The Howard—we shouldn’t require as many staff here. We have a talented young chef in the shape of Lewis [last name], who has worked for me before, and Francis, who provides operational support. The rest of the team are local to Kilmarnock and Irvine.”
Although the plan is to manage at more of a distance, currrently it is all hands on deck. Rick smiles, “At the moment, The Howard Arms is our new baby, and the work-life balance is far more in favour of work right now. But we enjoy it. You can’t be in hospitality if you are not committed to it. But contrary to local rumours when we were opening, we are not lottery winners! We will need to work hard at making it a success.”
“I estimate that 15,000 cars go past The Howard every day. It is a cracking location. Our customers are varied—a bit of retail, quite a bit of residential, dog walkers, Sunday pub-goers, and a little bit of prefootball. It has always been a Killie pub, but it attracts a great crowd who are very family-oriented.”
“Already we are seeing our lunchtime trade well, and we are open seven days a week. But I think one of the areas we will see growth is in evening and weekend dining, particularly in the Killie Room. I don’t think people think of The Howard Arms as a destination for dinner, so we really want to switch that on.”
However, Rick is very aware of the challenges around the corner with the increase in National Insurance contributions and rising costs. He tells me, “A small business like ours is facing a lot of headwinds. We have always been profitable as a business, but everything we are facing at the moment means that we watch cash
flow more closely. That’s what worries me, as you have to invest to grow and as a small family business we don’t have as deep pockets as other businesses might have.
“The biggest challenge will be the impact on the bottom line. We need to be very aware of where we are financially and consider whether we need to go into control mode. Previously, we would have thought, ‘Hey, we have a bit of cash in the bank, we can invest, we can look to the future, we can grow.’ But I don’t know what that future looks like at the moment. However, I don’t think for one moment that we won’t face it off like every other challenge that has come our way. What consoles me is that people will still want to go to the pub, and I think successful pubs will grow and grow.”
He continues, “I would not have a successful business now if Star and I had not been able to work together. It was a relatively low point of entry financially taking on the Cartvale, and I believe if you have a vision, desire, the passion, and commitment, you can enjoy success. That’s certainly been my experience.”
“However, the Bibby reforms have impacted the length of the leases now available. When we came to renew the Cartvale, we wanted five years, but we could only get three years, and already we are 18 months through that. I would still like to have another five-year lease on it because I would like to continue growing the business.
To be frank, I couldn’t see the advantages of buying one line of product from an independent brewer—and the unintended consequence was that pub companies did stop investing in Scotland.
“As an experienced operator, I am a fan of the pub co model; it certainly works for our business. But you have to believe in the potential of the business and put the work in at the front end. You still need to give it the time it deserves. You have to look beyond the heart and the dream and consider the business and what you could make out of it. There is, or was, a perception out there that it is easier than it actually is to make a success of it.
“But I love it; I am as engaged in hospitality now as I was when I was 17. Running our family business has reignited my spark. When you are working for someone else, you are doing a job rather than trying to achieve a vision. My vision for The Howard Arms is to be a success, and it will be that when it is full of people. Fundamentally, you have to give people a good experience—that’s when I get the buzz, and I love it when customers share that with you. Pubs that do food and have a good all-round offer tick a lot of boxes at the sharp end of the market at the moment. I am quite happy to be in this world.” That certainly comes across. I wish them every success.
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31-33 Main Street, Loans, Troon
THE LOANS
DESIGN FOCUS BY
NICOLA WALKER
Family-owned Ayrshire hospitality group, SimpsInns, have unveiled a stunning £200,000 makeover to its restaurant and bar at The Loans Inn in village Loans, near Troon.
The award-winning Inn, country pub and restaurant was originally purchased by Malcolm and Karen Simpson in 1996 and was then rebuilt in 2008 adding 20 4-star bedrooms and a luxury cottage. The hotel has always been renowned for great food and exceptional Scottish hospitality and the stylish new refurbishment certainly adds to the offering whilst retaining its character.
The restaurant and bar have been completely transformed by interior designers 3 Design and now has a maximalist country house aesthetic.
A polished dark wood floor gives way to a Regency deep red Jacobean inspired floral carpet. These historic floral notes are prominent throughout and sit alongside muted plaid elements on the walls. There are also beautiful natural bare stone walls and wooden panelling which sit seamlessly alongside the distinct
patterns on the furniture.
Seating wise there are booths, banquettes and dining chairs, and every single one looks different!
Some of the backs of the booths are plain while others are fluted or deep buttoned in a Chesterfield design. The seats of the booths are leather in a range of colours such as blue, brown and red and the backs are all upholstered in different patterned fabrics. Some of the banquettes even change fabric through the full length. The chairs are also a delight, everyone is wooden but unique in shape and design with different fabric upholstered seats. Round, square and rectangular dark wooden tables allow the pops of colour from the fabrics on the chairs to really shine through. Soft furnishings include tartan curtains and cushions scattered across the space. The eclectic furniture is coupled with a plethora of statement artwork on the walls which creates a cosy, intimate feel. Everywhere you look there is something new to take in. The eclectic frames on the walls are
differing colours, designs or shapes and each is filled with a distinct piece of artwork, print or historic piece.
To separate different seating areas, they have used modern looking metal and wooden shelving units. These hold vases containing greenery, more ornaments and are even decorated with fairy lights.
The lighting is moody and warm and comes from traditional wall sconces and large wicker pendant lights which hang above the tables. Again, each one is a different shape and design.
Some of the other stunning features include a bar which has a polished wooden top with Chesterfield style brown leather front and a cast iron fireplace nestled amongst a stone wall with a wooden mantle and a large ornate mirror hanging above.
The use of the layering of patterns and textures alongside the broad colour palette is breathtaking and it is clear that every element has been deeply considered by the designer.
The Loans Inn team have certainly been busy as it’s not just the interior that has had an upgrade. Extensive works have also been completed to the external façade
of the boutique hotel, plus a complete renovation of the adjoining four-bedroom self-catering holiday cottage.
Jack Simpson of SimpsInns who led the project said,
“The Loans Inn has been very much part of community life here in Troon since we opened our doors back in 1996. We have a well-established reputation as one of Ayrshire’s most popular foodie hotspots. We’re delighted to unveil the fresh new look to our restaurant, bar and menu for local diners and overnight guests.” There is also plenty more on the horizon from SimpsInns as owner Malcolm Simpson added, “Our restaurant makeover at The Loans Inn is the latest part of our ongoing development plans for the SimpsInns group. We’re committed to exceeding our guests’ expectations and are regularly investing in our hotel and leisure facilities.
“2025 is set to be a really exciting year for our family-run firm, which will include the launch of our new £3million sea view spa and the introduction of 17 additional guest rooms at The Waterside Hotel in West Kilbride.”
I look forward to seeing the results!
THIRTY3
33 Main Street, Largs
DESIGN
FOCUS BY NICOLA WALKER
Thirty3 in Largs is a new restaurant, bar and events space which is already proving a popular addition to the area. The property has been there since the early 1900s and over the years has been home to a tearoom, Carriages nightclub and more recently The Lounge.
The building has now been brought back to life by Kevin and Janet Cumings who have invested heavily into the venue. Janet was originally from Largs and, after meeting South African Kevin, they lived in Zambia. They have now returned to Janet’s roots and have brought something unique to her hometown.
The project has been spearheaded by designer, Michele Brown of Interiors Forty-Five who saw the project as a labour of love. She said, “After talking to the owners I realised it was a real project from the heart because Largs was Janet’s hometown, and they wanted this to be a legacy for their sons. They gave me free reign for the design, but they loved all the original features of the Victorian building. So, I wanted retain the character but bring in a new modern edge and integrate subtle parts of African influence. For example, South Africa export copper so there’s a lot of that tone in the wall coverings as a homage to Kevin. There is also lots of greens and foliage used throughout.”
Upon arriving at Thirty3 the long corridor gives way to grand staircase with a stunning cupola at the top. The dome was spray
painted and brought to life by artist Megan Reilly and now features clouds and stars which feels like you are looking up at the night sky. All the original wooden panelling on the stairway has been carefully restored and as you reach the top it has been painted in a smoky green. There is also a beautiful art deco style statement wallpaper which transports you to the original era of the building.
The Victorian features that have been retained are just stunning and include white ceilings with intricate cornicing, two beautiful fireplaces in the main restaurant and a mosaic floor. It was this floor that has inspired other elements of the colour scheme such as blues and terracotta.
Designer Michelle is incredibly proud of the results of project saying, “Fundamentally we haven’t changed the layout, however, we started the bathrooms from scratch and have added in an accessible toilet and an additional ladies toilet.
“The windows were also fully replaced, which was a big project. Due to it being a listed building you have to follow certain rules, and you’ve got to be very careful when you take out windows as the stone can move.
“Where the nightclub was before is now an events room and the leafy tropical features continue through. I really wanted to create something modern that was reminiscent of a city centre venue and would attract people from all over Scotland.”
She adds, “There was actually some furniture in the building which could be reupholstered, and we wanted to be mindful of sustainability.” They have also acquired some great new furniture from Select Contract Furniture which really suits the space.
In the bar area there is a hexagonal shaped bar in centre of room which acts as a focal point. This is clad in stunning vertical copper tiling and has a matching copper gantry. The tones of this area blend seamlessly into the restaurant, however, the restaurant has a slightly darker feel and definitely displays more of the retained Victorian era features.
The restaurant is warm and welcoming as green leather fluted banquettes meet marble topped copper trimmed tables. The curved banquettes in the centre give a 360-degree view of the restaurant and allow a wonderful flow around the room.
One wall features a statement botanical wallpaper by which again brings warm copper tones matching the original wood panelling. The stunning wallcoverings have been supplied by Muraspec. Key Account Manager Susan Kelly, told DRAM, “By blending heritage charm with contemporary appeal, we successfully delivered a
timeless aesthetic that elevates the building’s character while upholding the highest standards of luxury and innovation.”
All the lighting has a real art deco feel, from the chandelier in the centre of the room, to the wall sconces, and even the individual table lamps. Large mirrors above the fireplaces also add light and really open up the space.
The newly renovated ladies bathroom is also a highlight. It features pink onyx tiling, a terracotta countertop, pink sinks, brass taps and brass trimmed oval mirrors. The wall of every cubicle even has a different feature tile at the back.
Michele concludes, “We’ve really tried to elevate the originality of the space and made it more modern. I love the feel of the restaurant and feel we’ve enhanced the space and brought everything brought it to life. It’s been a labour of love for us all and the people from Largs are very keen for it to do well.”
I have no doubt it will. It certainly is unique to the area and rumour has it there are even more plans for the future. With a further two floors above the restaurant there could even be plans for a wedding venue or a boutique hotel development, so watch this space…
SUE SAYS
Over the
/dram.scotland @dramscotland
I was absolutely devasted to hear of Jinty Lynch’s death. I’ve know her for some 30 years and she really was a character and a great ambassador for the trade. She made Jinty McGuinty’s into one of the most popular bars in Glasgow and although she had stepped back from the cut and thrust - that’s where you would find her on St Paddy’s Day. I never left her without a smile on my face, and if meeting in the evening without a sore head the next day! She took part in our Absolutely Strictly Competition a few years ago at our awards. She used to joke that was the last time she was picking up a call from me... but she assured me she loved the experience. I will write a full obituary next month. She was honestly a force of nature, and the world is a far duller place without her in it. But for now I send my love to her family - who she absolutely adored.
I caught up with the Scottish Secretary of State this week. Ian Murray - who I have interviewed for the next issue of DRAM. He used to run pubs in Edinburgh and I wanted out more about him and what advice he had for the trade. I obviously highlighted the rates disparity between the licensed trade and the rest of retail. He did seem genuinely surprised at the huge differences when I gave him some examples. He is keen to see the economy grow, certainly the trade could help that, but it needs something in return. I did enjoy our chat and I hope to catch up again.
Over the last five years all the trade bodies, have been beavering away on the issue of rates and at every turn it seems that we are placated and then ignored. It feels like it is all just lip service, because nothing much changes. The same lines are trotted out - “We are consulting”... “budgets are tight”. We all agree rates reform is needed. The methology needs to be worked out, butthat really should not be our job. But if the Scottish Government does not listen and take action - I’ve got news for them budgets will get a lot tighter if fewer hospitality businesses are around to pay tax! So why not stop consulting and start acting?
We have a great article, by Nicola Walker and brought to you by Dunns - it is all about the next generation, who are following in their families footsteps and taking on responsbility for the next chapter of their businesses. Dunns were a perfect fi. It has been a family-owned business for the last 150 years. Congratulations to them.
Congratulations also go to Inverarity Morton who picked up the title Best Licensed Wholesaler - Ontrade at the recent Achievers Awards run by the Scottish Wholesale Association - they have going for 80 years. It strikes that we are very lucky to have two great wholesalers serving the Scottish licensed trade, who have been through wars, recessions and pandemics, and who know the industry inside out. I’m sure we sometimes take them for granted!
The Ben Dinner was another most enjoyable evening. It is always great to catch up with the good and the great and old pals. Although I was very sorry to hear that Roy Grier had died. I missed that. I often sat beside him at these dinners and he regaled me with fantastic stories of the past. He was a good age, and a great raconteur. I will certainly miss his company.
I have given up believing that Colin Beattie is ever going to retire. He has now bought the Victoria in Partick, a pub that his dad used to drink in. My pleas for him to start taking it easy are falling on deaf ears!
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