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It’s our awards launch issue and I am delighted to tell you that we have some great sponsors and great categories too. Check them out on page 17. Meanwhile head over to the website to find out more. Voting is now open. Remember you have to be in it to win it.
I caught up with the Secretary of State for Scotland recently - Ian Murray. He is a former publican and I thought I would check in with him to find out more about the man that chose politics over pubs.
Certainly there are plenty of challenges out there so it is great to see so many people continuing to invest in their places and branching out into new ventures. This month we take a look at the new Leopardo’s and John’s Coffee House and Inn. While Nicola Walker takes a look a celebratory days for drinks... there’s certainly no shortage of them.
Until next month.
Susan Young, Editor susan@mediaworldltd.com dramscotland.co.uk
DRINKS DAYS TO CELEBRATE WITH YOUR CUSTOMERS Nicola Walker reports.
THE MAN WHO SWAPPED PUBS FOR POLITICS. Susan Young talks to Secretary of State for Scotland Ian Murray. 14
SCOTTISH BAR & PUB AWARDS
The launch of the 2025 Awards. Check out the categories and all our sponsors.
DESIGN FOCUS
Leopardo’s, Glasgow and John’s Coffee House, Edinburgh.
Derek Mallon
Golf-X is a new sports entertainment venue that has just launched in Ayr, and the owners say it will “completely transform” the social scene in the area.
Combining state-of-the-art golf and darts simulators with dining and a fresh bar concept, Golf-X is set to make waves. Bosses have invested a six-figure sum in transforming the venue, which features two world-leading Trackman Golf Simulators and three premium digital darts oches. It also boasts an 80-seater bar and a 40-cover restaurant.
Cristiano Simeone, co-founder of Golf-X, said, “Golf-X is set to revolutionise Ayr’s social scene, bringing a completely new and exciting entertainment experience to the area. We wanted to create a venue that blends cutting-edge sports technology with a vibrant, social atmosphere—something that simply doesn’t exist here yet.”
He added, “We’ve created a really unique space that we believe people in Ayrshire are going to enjoy, whether they are avid sports fans or just out for a social gathering with friends.“
There are also plans for an outdoor beer garden at the rear of the venue this spring, providing even more space for guests to socialise. Cristiano continued, “People are looking for something different when they go out now. They want more than just a meal or a few drinks—they want an experience. Golf-X is all about giving people a new way to socialise, whether through a round of virtual golf, a game of interactive darts, or enjoying great food and drinks in a buzzing atmosphere.”
Golf-X is located at 11-13 Arthur Street, Ayr.
Paul Bright has taken on the lease of The Thornwood, which was previously run by Marc Ferrier. Paul told DRAM, “It seems like a perfect fit. I am local, and I know the pub well. It serves the entire area of Partick and Whiteinch.
“Before I took it on, I spoke to Marc. He did a great job with the pub, and I hope to continue its success.
“I’m just making small tweaks at the moment, but I have some ideas of what I would like to do to put my stamp on it. I am not new to this trade; I’ve got 22 years under my belt, running some of Glasgow’s most successful bars, including Maggie May’s, Slouch, and The Strip Joint.”
Paul is still continuing with The Strip Joint. He says, “The last five to seven years at The Strip have been amazing because of the record store. I love The Strip; it is tied into who I am—I am the guy from The Strip Joint, and the record shop is nearly more successful than the pub.
“I’m working with the same team I worked with at The Strip, and so far, a couple of weeks in, it has been great.”
He continues, “Everyone in the area seems relieved. No one is losing their favourite pub, and I’m not going to start changing things. As usual, I have a few wee things up my sleeve to add to its popularity. All the front-of-house team have stayed on, which I think is a vote of confidence. Everyone seemed relieved, and that was nice. If everyone had disappeared when they knew it was me, that would have been devastating.
“My biggest challenge is getting the message that the uncertainty is over. The kitchen is now back open, and it is all guns blazing. This is a proper neighbourhood bar.”
Maki & Ramen has officially opened its 3rd Glasgow site on the city’s Byres Road replacing the former Esushi restaurant. This will be the companies first franchised venue.
The ten-year-old brand was launched by founder Teddy Lee, who studied in a sushi academy in Tokyo, in Edinburgh in 2015 and now has four venues in Edinburgh, three in Glasgow and one in both Leeds in Manchester. It also has plans to open in Aberdeen’s Union Square and Birmingham soon.
The new Glasgow venue is a laid-back space with a mix of modern design and traditional touches and will serve the Japanese soul food the brand is famous for including ramen and hand-crafted sushi.
Owner Teddy Lee said, “We at Maki & Ramen are proud to announce our first Franchised branch is in the heart of Glasgow’s West End! It has been a fantastic road to get our Byres Road site open and we are delighted to be partnered with such an amazing opening team. Thank you to everyone involved who made this happen! Here’s to more Maki’s in the future!”
Lowe sells former Ballie Ballerson to Signature Pubs
Lomond
TheLomond Leisure Group (LLG) which operates five hospitality venues in Scotland, is embarking on a joint £275,000 revamp of the Van Winkle bar on Sandyford Place in Glasgow with Star Pubs. The investment will transform it into Gael & Grain, a pub celebrating Scottish food, drink and music. Gael & Grain will open in mid-May, creating eight new jobs.
Gael & Grain will build on the success of other LLG sites that specialise in Scottish fare, like its Glasgow restaurant Mharsanta and its Edinburgh pub, The Tolbooth Tavern, which is also leased from Star Pubs.
At the same time as developing Gael & Grain, LLG is set to open a new restaurant – Kirk O’The Lochs – in Tarbet. Opening its doors in April 2025, Kirk O’The Lochs is a restaurant set in a restored historic church. This restaurant will seat up to one hundred guests,
LLG also have plans refurbish the beer garden at its flagship bourbon bar Van Winkle on Gallowgate in Glasgow in time for the summer. Says Lomond Leisure Group director Derek Mallon, “For a small country, Scotland punches above its weight when it comes to the food and drink it produces and is widely recognised as having some of the best meat and seafood in the world. There’s growing demand for great Scottish food and drink, and Gael & Grain will aim to meet this in a relaxed, welcoming pub setting. It’s an exciting time for Glasgow. Its independent pub, bar and restaurant scene is going from strength to strength, putting the city on the map for hospitality.”
The team at The Dipping Lugger in Ullapool, led by head chef David Smith, is celebrating being listed in the Good Food Guide for the first time, achieving a ranking of Very Good.
The Good Food Guide review states, “Considered one of the highlights of the North Coast 500 driving route, this destination restaurant with rooms sits on the pretty, whitewashed waterfront of Ullapool, formerly a thriving harbour for herring fishing. Few boats head onto Loch Broom these days, but The Dipping Lugger, named after a traditional fishing vessel, makes the best of the local catch.”
For over 70 years, The Good Food Guide has been the trusted source for dining recommendations across Great Britain. It combines reader feedback with anonymous inspections by a dedicated team of inspectors who review restaurants as regular customers.
The Dipping Lugger now ranks alongside renowned establishments like The Kitchin and Dinner by Heston Blumenthal.
David Smith comments, “The Dipping Lugger is about provenance and seasonality and the producers we work with, but it’s also about the entire team. Being included in The Good Food Guide reflects the hard work and passion of every member of our team.”
Signature Pubs have bought the former Ballie Ballerson venue in Edinburgh, the group’s first purchase for five years.
Nic Wood told DRAM, “It has been five years since we bought what is now McLaren’s at Morningingside, and although this may not appear to be the best time to be investing in a venue of this size, it was too good an opportunity to turn down.
“I bought the venue from my old boss Billy Lowe, and it was one of a few pubs I worked in for him. I worked as a barman there when it was The Tunnel. In fact when I worked for him he tasked me with ‘sorting the venue out.’”
That’s now exactly what Signature plan to do. First of all the plan is to strip it out
Says Nic, “I have no idea what we are going to do with the 1000s of balls. But I have plenty of ideas regarding what we are going to do with the venue and am already talking to our designer.
“This is the part of running a pub company I really enjoy. Over the last few years I have seen so many good ideas, and I am excited to be embarking on this project. However, realistically I don’t think we will be opening it until early 2026, we won’t be rushing it.”
BY NIALL HASSARD
I’m pleased to confirm that I’m never likely to forget it’s Mother’s Day – the reason… every year, the week running up to it, I get calls from clients who have been advised by one official or another that they can’t offer a free glass of fizz to Mammies celebrating Mothering Sunday. It happened, like clockwork, this year again! It has prompted me (to buy a card and flowers) and to explore, in these next few paragraphs, the legalities around free alcohol and the issues of irresponsible promotions.
To be caught by the provisions of the Licensing (Scotland) Act 2005 there must be a sale (or, in the context of a member’s club, supply) of alcohol. Therefore, giving alcohol away for free is not licensable. As always, there are a couple of crucial caveats, firstly it must genuinely be free and secondly, you must assess it alongside any promotional material due to the prohibition on “irresponsible promotions”.
Whether it is genuinely free, gratis and complimentary needs to be assessed on the facts. In short if, via the sale of some other good or service (like the purchase of a ticket), the purchaser acquires a contractual right to the alcohol, then it is not free - it is a sale pursuant to a contract. For example, a ticket to a dinner which includes a “free ½ bottle of wine” then the wine is not free. Should my dinner not be served with my wine then I would be entitled to seek redress from the organiser.
Turning to the law around irresponsible promotions. What is often proffered by officials is that the free fizz is “a prize or reward” and you cannot offer alcohol for consumption on the premises as a prize or reward. In my view this is to misinterpret the law by stretching the common understanding of “prize” or “reward”.
There must be some process over which the recipient partakes and influences the outcome to be a prize or some achievement to be a reward. To suggest someone is having children to qualify for a free glass of fizz at an indeterminate point in the future…. Nope! For the avoidance of doubt, as the alcohol is being given away for free, it does not constitute a price variation.
Other examples include the kindly Italian restaurateur who, with the bill, offers you a Limoncello. This is wholly at his discretion.
My personal favourite is the naysaying about the pub who offers a free pint of lager when Scotland scores a goal at an international football tournament. Leaving aside how unlikely that eventuality is… none of these things offend the prohibition mentioned above!
To ensure best practice and to avoid straying into other areas of irresponsible promotions, having a non-alcoholic alternative available is sensible. In summary be careful how the marketing captures the activity and note the importance of it being wholly discretionary and not linked by contract to another transaction.
* Nothing in this article constitutes legal advice, you should always seek independent legal advice on any promotional activity involving alcohol*
Niall Hassard Director Hassard Licensing Ltd.
Buzzworks, which was recently named the UK’s ‘Best Managed Pub Company’ at a recent Awards, raised a glass to the members of the team who have been with the organisation for over five years and more during a glittering ceremony at The Vine in Prestwick. Invitees were personally welcomed on a red carpet by Buzzworks founders Colin, Kenny and Alison Blair and the company’s Head of People, Nicola Watt, with members of the team receiving a personalised gift and touching hand-written message, thanking them for their service.
Of the award winners, nearly 40 were commemorated for ten or more years’ service and were given personal recognition by Colin, Kenny and Alison.
A special nod was given to three members of the team who have marked over 20 years with the company, including Danny Poli, 2nd Head Chef at Scotts Troon; John Winton, Sous Chef at Lido Troon and Debi Bradford from the Customer Services team.
Nicola Watt, Head of People at Buzzworks, added, “Our people are at the heart of everything we do, so we’re incredibly proud to celebrate the dedication and passion of our long-serving team members.”
“The evening was truly emotional and filled with so much pride as we came together to celebrate those who have helped make Buzzworks the success it is today.
“To have so many individuals who have been with us for five, ten, or even twenty years is a remarkable achievement for any employer, but to achieve this in hospitality is truly exceptional.
“A special mention must go to those who have been with us for over a decade – and especially Danny, Debi and John who have been with Buzzworks since its inception in 2002 – they have helped our company grow to where it is today and have contributed hugely to its success thus far.
“We love to recognise our great team and this event, which will be held annually, is a perfect opportunity to appreciate our long serving members.”
Ryan Bowman’s Bow Hospitality Group is growing. Two new openings are planned for this spring. One Mexican restaurant will open at The Fort, while the other is set for Edinburgh’s Teviot Place.
Ahead of opening, a spokesperson for Mezcal said: “Opening at Teviot Place, one of Scotland’s most iconic names in modern Mexican food has officially landed in the capital.
Pizza Pilgrims arrives in Edinburgh’s Rose Street this month. The new restaurant, on the site of the former Fopp record shop, will be spread across two floors, spanning 4,349 sq ft and 191 covers with a 45-seat outdoor terrace.
There are also plans for a first-floor events space which will host pizza making classes. The Edinburgh restaurant aims to capture the bustling energy of the streets of Napoli with bold, colourful interiors. It will also have an open kitchen producing its signature Neapolitan-style pizza.
Founded by Thom and James Elliot in 2011 the first permanent Pizza Pilgrims pizzeria launched in London’s Soho in 2013. There is now more than 25 pizzerias across the UK.
Thom and James Elliot said, “We couldn’t be more excited to finally bring Pizza Pilgrims to Edinburgh. Rose Street is packed with incredible bars and restaurants, and we’re looking forward to becoming part of such a buzzing hospitality scene. This is our largest opening outside of London with a space that can do it all.”
Glasgow’s Zibibbo – a sister venue to Ralph & Finns,
& Malo – has appointed Bilson Eleven head chef/ owner
to lead up its kitchen.
Rietz launched his culinary career in 2009 at the Two Fat Ladies group and within 5 years had opened his own neighbourhood restaurant, Bilson Eleven, Dennistoun. Within his first year of opening, Bilson Eleven was recognised in the Michelin guide, achieved a no1 ranking on trip advisor and reservations were hard to obtain!
Fast forward to this year, Rietz is now heading up the kitchen of Zibibbo, in Princes Square.
Nick Rietz comments, “I am delighted to be entering into the group behind Ralph & Finns and co to head up the kitchen in the latest venture in Princes Square. As soon as I met with the owners and saw the location I knew it would be the perfect fit. Now I can’t wait to start introducing my own dishes to offer a unique take on the food to go along with the amazing wine and drinks offering!”
Owner Emma MacSween says “I am very excited to be working with Rietz after knowing of the success he had with his own venture at Bilson Eleven. The dishes on his new menu are outstanding. We have this stunning venue, brilliant staff and a new exciting menu. A sign of good things to come!”
In the dynamic world of hospitality, where speed, service, and consistency are key, technology is playing a bigger role than ever. We sat down with Grant Murray, Chief Commercial Officer at CRU Hospitality, to find out how partnering with Alliance IPOS has helped streamline operations across their portfolio of vibrant bars and restaurants — driving efficiency, improving guest experience, and boosting the bottom line.
Q: Grant, tell us a bit about CRU Hospitality and your role within the group.
A: CRU Hospitality operates a growing group of highfootfall bars and restaurants, each with its own unique character but all focused on delivering excellent service and memorable experiences. As Chief Commercial Officer, I look after everything from commercial strategy and supplier partnerships to ensuring our venues are set up operationally to succeed.
Q: What were the main limitations of your previous systems, and what prompted the move to Alliance IPOS?
A:Our legacy system just couldn’t keep up with what we wanted to do. For example, we were keen to introduce a proper loyalty scheme to drive repeat visits, but the functionality just wasn’t there. Another major issue was the lack of real-time visibility — we couldn’t easily compare performance across sites or make quick, data-driven decisions. That held us back both in daily operations and longer-term strategy.
Q: What were the standout improvements once the new system was in place?
A: The move to a fully integrated EPOS setup with Alliance IPOS was transformative. We rolled out digital tills, handheld tablets for table-side ordering, and kitchen video screens in place of printers — all of which sped up service and improved accuracy. Integration with our labour management and stock systems also gave us a much clearer picture of how efficiently we’re operating, both at venue level and group wide.
Q: With all that functionality, how has it impacted your team’s workflow?
A: It’s night and day. The integration across systems means our teams spend less time inputting orders, managing rotas, or chasing reports. Everything’s smoother — from front-of-house service to back-end operations. That’s translated into happier staff, better customer experiences, and more efficient labour usage across the board.
Q: What role has real-time reporting played in how you manage the business?
A: It’s been a game-changer. I can access live data across all our venues from anywhere, which means we can spot trends, respond to issues, and make commercial decisions on the fly. Before, we had to wait for manual reports — now, we’re working proactively instead of reactively.
Q: Are there any areas where the system has directly supported revenue growth or cost savings?
A: Yes — both. On the revenue side, quicker table turnover and improved ordering speed help us serve more guests without compromising quality. On the cost side, tighter control over labour, better stock accuracy, and reduced admin have all made a big difference to our margins.
Q: What advice would you give to other operators considering a tech upgrade?
A: Don’t treat it as a luxury — it’s an operational necessity. The right EPOS partner brings more than just hardware; they bring insight and support that help you run a smarter, more scalable business. Alliance IPOS really understood our needs and worked with us to build a system that works for how we operate, not the other way around.
With the right tools and a forward-thinking partner, CRU Hospitality and Alliance IPOS are proving that the future of hospitality lies in smart, connected, and efficient operations — with technology at the heart of the experience.
For information on what Alliance IPOS could do for your business contact:
Tel: 0141 332 6999
It seems like there is a special day for just about every drink. Nicola Walker
This stylish drink hit icon status in the ‘90s thanks to Sex and the City. While there’s some debate over its exact origin, its history appears to be rooted in the gay community and the modern Cosmo as we know it today was likely popularised by bartender Toby Cecchini in New York in the late 1980s. It’s more than a drink — it’s an attitude. You can even reimagine your Cosmo — why not tempt your customers with a White Cosmo with white cranberry juice, a Blood Orange Cosmo or a Pomegranate Cosmo. You could even swap the vodka for gin or tequila!
Raise your shakers, it’s the ultimate celebration – World Cocktail Day! A day to celebrate mixology, creativity, and a bit of boozy flair. This date marks the publication of the first definition of the word “cocktail” in 1806 in The Balance and Columbian Repository. It was described as “a stimulating liquor composed of spirits of any kind, sugar, water, and bitters.” Jerry Thomas, often called “the father of mixology,” brought cocktails into the limelight in the 19th century. A trend for 2025 appears to be ‘Tiny Cocktails’, llittle versions of classics allow cocktail lovers to enjoy a cocktails without the alcohol content of a full-sized cocktail.
A day made for slow sips and deep appreciation — it’s World Whisky Day! This is the day that whisky lovers worldwide come together for a dram whether it’s scotch, bourbon or everything in between. The day was originally founded in 2012 by Aberdeen uni student Blair Bowman. and has grown into a global celebration of all things whisky. Another legendary Scottish whisky hero is Bessie Williamson who was the first woman to manage a Scotch whisky distillery in the 20th century — Laphroaig on Islay. Whisky drinkers also spend significantly more on average (£126/month) in the on-trade compared to non-whisky consumers.
National Wine Day is the perfect excuse for those who love a good grape to pop a cork whether it’s red, white, rosé, or orange! Archaeological evidence suggests wine has been enjoyed for over 8,000 years, with early traces found in Georgia and Iran. In 2024, the value of wine sales in the on-trade was estimated at around £4.2 billion. Sauvignon Blanc and Pinot Grigio appear to be the two varietals most popular in Scottish bars and restaurants.
Cider-making dates back to at least 55 BC, when the Romans found the Celts fermenting crabapples in Kent. It’s one of Britain’s oldest drinks, and still a pub staple. Across the world there are many different national and regional names for cider including Cidre, Apfelwein, Stöffche, Most, Viez, Sidra, Sagardoa. Ed Sheeran is a massive cider fan and even featured his own branded Irish cider at his Suffolk pub. * Draught cider contributes 76.9% of on-trade volume, emphasising ciders importance in pubs.
World Gin Day is the perfect excuse to get creative with botanicals and craft cocktails. The day was founded in 2009 by gin enthusiast Neil Houston and has since grown into a global celebration. Gin is produced in over 80 countries around the world! While the spirit is traditionally associated with the UK and the Netherlands - there is no Geographical Indicator (GI) for Scottish gin unlike whisky, so it doesn’t have any legal definition or protection around how or where it’s made.
This might be a bit of contentious day this year and some folk may move to other whiskey’s other than bourbon. In 1964, President Lyndon B. Johnson signed an Act of Congress that declared bourbon whiskey as the “Official Spirit of America”. To be classified as bourbon, the whiskey had to be made in the U.S. from at least 51% corn and aged in new charred oak barrels. Interestingly, bourbon doesn’t have to be produced exclusively in Kentucky, although about 95% of all bourbon is made there! Frank Sinatra was famously fond of bourbon.
National Beer Day is the perfect excuse to toast to our beloved brews! The earliest evidence of beer brewing dates back over 7000 years to ancient Mesopotamia, making it one of the oldest alcoholic beverages known to humanity. It is the world’s third-most consumed beverage, after water and tea. It’s brewed in nearly every country, with over 200 styles around the world, ranging from lagers to stouts. National Beer Day was founded in 2015 and celebrates the birthday of the “Beer Duty” repeal in 2000. Domestic premium lagers like Innis & Gunn’s Lager Beer and Hawkstone Lager are gaining traction, with consumers prioritising local production and sustainability.
The origin of the Martini is highly contested. Some believe it was created in the 1860s by bartender Jerry Thomas in San Francisco, while others argue it was first made in Martinez, California. Either way, it’s a classic! Though the Martini is most famously made with gin, vodka Martinis have gained popularity, especially thanks to James Bond’s iconic “shaken, not stirred” preference. Traditionally, a Martini is garnished with an olive, but some purists swear by the lemon twist. The olive is believed to represent peace, while the lemon twist adds a touch of zest.
Get ready to bring the tropical vibes to your bar as National Piña Colada Day is all about sunshine, coconut, and rum! The Piña Colada was officially created in Puerto Rico in 1954 by bartender Ramón “Monchito” Marrero at the Caribe Hilton Hotel. It was then declared Puerto Rico’s national drink in 1978. Last year it was the second most popular cocktail in the UK.
“Piña Colada” translates to “strained pineapple” in Spanish, referring to the fresh pineapple juice that forms the drink’s base. Rupert Holmes, who penned the famous song “Escape (The Piña Colada Song)” in 1979, forever linked the cocktail to the idea of a tropical getaway!
The Mojito’s roots trace back to 16th-century Cuba. The drink was believed to have been enjoyed by indigenous people, and it was later adapted by Ernest Hemingway in the 1930s, who famously drank it at La Bodeguita del Medio in Havana. His love for the cocktail helped cement its place in global cocktail culture. It is the third most popular in the UK. But over time, bartenders have experimented with the Mojito, creating variations like the Strawberry Mojito, Peach Mojito, and even Spicy Mojito with added jalapeños or chilli. The possibilities are endless, so why not try out your own spin on it!
Rum has been around since the 17th century, with its origins likely in the Caribbean. It was first distilled from sugarcane byproducts, primarily molasses, in the early colonial period, making it an essential part of the sugar industry. The earliest record of rum being distilled is from Barbados in 1651, though some historians trace rum’s origins back even further. Over the years rum became synonymous with pirates such as the legendary Blackbeard. Until 1970 The British Navy even had a tradition of giving sailors a daily rum ration called a “tot”.In 2023 rum sales in the UK on-trade reached £1.1 billion, overtaking whisky for the second year in a row with piced and flavoured rums accounting for 63% of total rum sales.
The Daiquiri was invented in 1898 in Daiquiri, Cuba, by American mining engineer Jennings Cox. He created it for guests when he ran out of gin! A traditional Daiquiri is crisp, citrusy, and perfectly balanced — a far cry from the frozen, overly sweet or frozen versions found on beach menus. Ernest Hemingway helped make the Daiquiri famous. His version, the Hemingway Daiquiri (also called the Papa Doble), was made with grapefruit juice and maraschino liqueur — and famously had no sugar! The Daiquiri is often a bartender’s favourite for testing a rum’s quality.
Tequila was first distilled in the 16th century by the Aztecs and World Tequila Day celebrates not just the drink, but the culture, tradition, and craftsmanship behind it. Tequila is a protected designation of origin spirit made only in specific regions of Mexico, primarily Jalisco. True tequila must be made with at least 51% blue agave, but the best, 100% agave tequila, is pure, top-quality, and perfect for sipping. A few celebrities even have their own tequila brands - George Clooney co-founded Casamigos Tequila and Dwayne “The Rock” Johnson founded Teremana Tequila. So whether it’s sipping a fine añejo or enjoying a Margarita or Paloma there is a something for everyone.
International Beer Day was founded in 2007 in California to celebrate beer’s rich history. It quickly grew from a small local celebration into a worldwide toast.It’s original aim was to encourage participants to give one another the ‘gift of beer’ by buying each other a drink and to express gratitude to brewers, bartenders and other beer technicians. According to research by YouGov - Peroni and Kronenbourg1664 were the two most favoured beers in the first quarter of 2025 followed by San Miguel and Corona.
National IPA Day is your chance to geek out over all things hops! IPA’s date back to the 18th century when British brewers added extra hops to pale ale to preserve it during long sea voyages to India — hence the name. After decades of decline, IPAs made a massive comeback in the 2000s thanks to the UK’s craft beer revolution. It’s now one of the most popular craft beer styles worldwide. There’s also a new IPA is set to take Scotland by storm - Alpacalypse is a Session IPA, launched by SALT brewery in partnership with Molson Coors. It was inspired by the flame-retardant Alpaca wool produced in the town where brewer SALT brewery is based.
Another rum day to celebrate? Absolutely! Rum is loved for its versatility, ranging from light and zesty to dark and spicy. Its popularity exploded in the mid-20th century thanks to the Tiki craze in America when cocktails like the Zombie and Mai Tai were invented.
Errol Flynn, the Hollywood actor, was also known for his love of rum, famously drinking it during his adventurous travels. He even starred in pirate films, cementing rum’s association with swashbuckling culture!
The first known mention of a whiskey sour dates back to 1862, in Jerry Thomas’s Bartender’s Guide, often considered the first cocktail book. He included a recipe for the drink, which was described as a “whiskey, lemon juice, sugar, and water” combination. The addition of egg white likely came around the turn of the 20th century to add texture and froth. During Prohibition, the whiskey sour became a popular choice because the citrus and sugar helped mask the harsher flavours of bootleg whiskey. There are many variations of the drink now.
The Mai Tai is often considered the quintessential tiki cocktail. The name “Mai Tai” comes from the Tahitian word “Maita’i”, meaning “good” or “out of this world.” There’s a bit of debate about who invented it — some credit Victor J. “Trader Vic” Bergeron, while others argue it was Don the Beachcomber, another tiki bar legend. Frank Sinatra is also often associated with the Mai Tai, as he famously ordered them at bars and even had a variation named after him!
September
The Pornstar Martini is one of the most popular modern cocktails. It was created by Douglas Ankrah, a bartender at London’s Townhouse bar in the early 2000s. He originally named it the Maverick Martini, but the saucier title was a marketing ploy tht stuck and helped it go global. The shot of prosecco that accompanies it acts as a palate cleanser and customers should sip it between sips of the cocktail. Don’t forget the signature garnish – the floating half passion fruit! You could even add a kick with spiced rum or vanilla-spiced vodka instead of plain vodka.
It’s time to shine a spotlight on Brazil’s national spirit! Cachaça (pronounced kashah-sah or ka-shah-shuh) has been produced since the 16th century, making it one of the oldest distilled spirits in the world and the key ingredient of a Caipirinha. It is made from fresh sugarcane juice, not molasses like rum, which gives it a grassy, earthy flavour. Brazil produces over 1.5 billion litres of cachaça a year. In 2013, the U.S. officially recognised cachaça as a distinct Brazilian product, protecting its identity. Famous fans over the years have included Carmen Miranda and the Brazilian musician Sergio Mendes.
Minty and refreshing, Crème de Menthe is the star of cocktails like the Grasshopper and Stinger which were a favourite in Hollywood’s 1950s cinema and supper clubs. It was originally created in the 19th century by French herbalists, blending mint with alcohol for medicinal purposes, before becoming a popular cocktail ingredient. The most famous early brand, Get 27, was created in 1796 and remains a staple in French bars today. It can also be used a digestif after meals or in baking or desserts.
Started in 2013 by Imbibe Magazine and Campari, bars around the globe now serve Negroni variations and donate a portion of profits to charities of their choice. The Negroni was invented in Florence in 1919 by Count Camillo Negroni, who asked his bartender to strengthen his Americano cocktail by replacing the soda water with gin. Popular twists include a Boulevardier (bourbon instead of gin), White Negroni (Lillet Blanc and Suze instead of vermouth and Campari) and the Tik Tok famous Negroni Sbagliato (Prosecco replaces gin)!
Rum punch has roots in 17th-century colonial trade, especially between the Caribbean, Europe, and India. The name “punch” comes from the Sanskrit word “panch,” meaning five. This represents five key ingredients: spirit, citrus, sugar, spice, and water. Each Caribbean Island has its own signature finish and in Barbados it is often topped with a sprinkle of fresh grated nutmeg. However, there is one rule for the perfect balance, “One of sour, two of sweet, three of strong, four of weak.”
Ian Murray, the Secretary of State for Scotland, is the man who swapped running pubs for politics. I caught up with him at Mackays on the Royal Mile - a pub just a stone’s throw from Holyrood to find out more about the man who is the voice for Scotland within the UK Government.
When I met Ian Murray I wasn’t looking for a political story; I really wanted to find out more about the man who, as the UK Government’s Cabinet Minister representing Scotland, is one of the key politicians driving political change. He also knows the pressures the industry is under, having spent ten years running pubs and a number of years running big events.
Ian first became a Labour Councillor for Liberton in 2003 and went on to become an MP for Edinburgh South in 2010 – a post he has now held for 15 years. He was the only Labour MP in Scotland to retain his seat in the 2015 and 2019 General Elections, and served as Shadow Secretary of State for Scotland from 2015 to 2016 and again from 2020 to 2024. He has also had various other shadow ministerial roles.
Before then, it was in hospitality and events where he found his passion. His first hotel was the Gordon Arms Hotel in West Linton in 2005, then he took on a Belhaven-lease with The Steamie and a bar called Aspen followed which were both located in
Edinburgh. He is not the only UK politician to have an interest in hospitality. David Cameron co-owned a pub called The Old Bull Inn in Oxfordshire, before going into politics and Boris Johnson’s father, Stanley Johnson, owned a pub called “The Fox” in Surrey.
But none of them have had the hands on experience of Ian Murray. He only stepped back from running pubs when he suspected political opponents were sending underage drinkers into his establishments.
“My staff were terrified they would put a foot wrong; it wasn’t fair putting them under that pressure,” he explains. The final straw came when photographers from a Sunday newspaper hid in wheelie bins outside his pub. “We were always going to sell up, but that was the catalyst,” he says.
His first venture was the restoration of the Gordon Arms. He referenced it recently during his speech at the Labour Party Conference, to demonstrate how the current government is tackling the issues it has encountered since taking office, and how it aims to restore the economy. He said of the refurbishment of
the hotel, “Imagine I’d just turned the heating on and opened the doors. Papered over every crack or bit of damp? Would it have been successful?
“Maybe there would have been an initial boost from curious customers or a honeymoon period, but it would have faded fast. So what did we do? We fixed the foundations by investing. “...We sorted the fundamentals first and went full steam ahead with our plan.”
I asked him what first brought him to politics. He told me, “There were three conditions of being a member of the Murray family. You had to be passionately and patriotically Scottish, whether you were watching the rugby, the national team, or tiddlywinks on the telly. You had to be a passionate and completely committed Hearts fan. And you had to be a supporter of the Labour Party. My family and my parents were never members, but they were Labour people. “I grew up steeped in that. Travelling on the supporters’ buses and going to working men’s clubs, as they would have been called at the time. I learned to play pool there in the Longstone Hearts Supporters Club. It was all Labour people, except for the fact we had a Tory MP— Malcolm Rifkind.”
Unfortunately Ian’s dad died when he was only nine, and his mum had to work several jobs to keep her young family going. She was a cleaner, a cashier, and also had a job in hospitality as a cook at The Busy Bee bar. She obviously instilled her own work ethic into him, because by the time Ian was 13, he was earning his own money delivering newspapers in his local Longstone area. He says, “It was the most horrendous job I’ve ever had because I’m not a morning person. My mum still lives in a house right at the heart of my route, and I could still walk it. I say walk because although I had bought a bike by saving up my first three pay cheques, it got stolen in the fourth week!”
He also got a job in a chip shop peeling potatoes and graduated to working behind the counter. His first steps into entrepreneurship saw him start what he believes to have been Scotland’s first fish and chip shop delivery service. He tells me, “Everyone was delivering Chinese and Indian food, and myself and Gino Andreucci decided to set up a fish and chip delivery service called The Codfather. This was when I was just about to leave school.”
At 16, he went to Edinburgh University, initially to study Maths and Physics, but once there, he took up Social Policy and Law and got more involved with politics, forming a friendship with Alex Foulkes, Lord George Foulkes’ son and another Labour enthusiast. He laughs, “During that time, it was 5% politics, 95% drinking—not necessarily in that order.”
While at university, his association with the Labour Club saw him get involved with campaigning in 1997 for the Edinburgh Pentland seat which Labour took. He says, “It was where I was born and brought up, and Malcolm Rifkind was still the Tory MP there. It was karma
really, because in the early ‘80s, my mum had been to see Rifkind, who was her MP, and had asked him if he could help her move to a house that was not damp, but although he promised to help her, he didn’t. It was good karma to be involved in this campaign which saw Labour oust him.”
Ian’s first proper job was with the WM Company. But he had another passion, aside from work and politics, and that was festivals. While at university, he had volunteered at the Edinburgh Festival, and by 1998, he was spending his entire annual leave helping out at a new venture at the Edinburgh Festival which involved a live television broadcast from a Glastonbury stage, screened under Edinburgh Castle. He called it, “Thirty days of sheer enjoyment.”
Later the same year, he took a full-time job at Scottish Equitable (Aegon), but he returned to work at the festival the following summer. It was through these activities, he came to the notice of a new arts-based internet TV station. Ian says, “They called me up in 1999 and offered me a permanent job as Operations Director. I decided to take it despite the fact it was low paid. We built the TV station and started broadcasting, but it was a constant battle for funding. Unfortunately, when the dot-com bubble subsequently went bust, we went with it.”
But he was undeterred. “I was determined to not let all that hard work go to waste, and I decided to set up my own business, 100 MPH Events—the name was nothing to do with the speed at which we set it up; it was just the initials of our names: Murray, Palmer, Hamer.
“It was the best thing ever, but it was hard. First of all, you had responsibility for other people, and you didn’t quite know where the next pay cheque was coming from. A theme which I also experienced when I worked in hospitality. Having an employer that can pay you a pay cheque certainly feels more secure.”
Then Unique Events approached Ian to help put on a landmine concert, which had been set up by an American veteran who had been badly injured by a mine. The event toured the world, and they wanted to do something in Edinburgh. Ian says, “I worked at a business centre where I had the tiniest of offices as a receptionist so that I could earn a bit of extra cash and ran the business at the same time. So, in between patching calls through, writing dictating letters, and making sure the toilets were clean, I organised the concert for the festival in August. We had Steve Earle, Emmylou Harris, Joan Baez, Billy Bragg, and Chrissie Hynd performing in Princes Street Gardens, and we sold 6,600 tickets.” He laughs, “About 4pm, I realised that the temporary seating needed numbering. I started putting the numbers on the seats when a woman turned up and said she had just arrived; could she help?
The next thing one of my co-directors came to me and said, ‘Do you know who that is?’ It was Joan Baez—I hadn’t recognised her. I was very proud of that event. We raised a lot of money for charity.”
Running the event company was the reason, Ian tells me, that he eventually went into pubs. “At events, it seemed like the only people making money were the concessions that attracted funding from the beer and spirits companies. This money subsidised the festival.”
Although running his own business he still managed time to run the membership for his local Labour branch and in 2003 he was persuaded to run to be a Councillor for Liberton. He won, and went on to be elected MP for Edinburgh South in 2010, which ultimately led to him having to give up on his Edinburgh festival work. Some people felt it would have been a conflict of interest. However, that didn’t stop Ian from continuing with events elsewhere, particularly in Bath. He explains, “I had been hiring the Spiegeltent since 1994 and had been taking it to Bath for a 10-day event every year. That wasn’t a conflict, so I continued doing that until 2014.”
One of his most successful events there was an evening with Jamie Cullum. He explains, “We used to get calls from agents who were trying to promote their clients. One day we got a call from an agent who asked us if we would put on a young jazz pianist called Jamie Cullum on a Saturday night (which was one of our prime slots). I asked how many tickets the agent thought we could sell, and what his cost was. He was only £600—that swung it for me. Three weeks later, Jamie won the BBC Young Musician of the Year. We sold out and had a waiting list of 1,000.”
Meanwhile, in Edinburgh, he was also running a hospitality business, although it was serendipity rather than a deliberate plan that got him there. He smiles, “In 2005, for some reason, I was coming back from Moffat with a very good friend whom I had met when I was at Scottish Equitable. He worked for Citibank and had just been made redundant. We were driving past the Gordon Arms Hotel in West Linton, which had a big sheet hanging out the back saying ‘Save us from the developers,’ and I stupidly said to him, ‘What are you going to do with your big redundancy cheque?’ Four weeks later, we signed the lease on the hotel.”
Over the next nine months, Ian and his business partners totally refurbished the hotel and re-established it in the village. “I enjoyed starting from scratch and getting involved with every area of the redevelopment. It really was an iconic hotel.” However, they didn’t run it for too long – after nine months Ian and his friend exited the business by selling it to their other business partners. He says, “We used the money we raised by selling out to get our first pub.”
That pub was a Belhaven pub on the Southside of Edinburgh called The Steamie, which was on Newington Road. Ian says, “I was a lessee of Belhaven. My view is that it is always better, if you are going to be a lessee, to be a lessee of a brewer whose sole aim in life is to make and sell beer, rather than a property company whose only role in life is to make money.
“Belhaven was great for us. If we hadn’t taken the lease, we couldn’t have afforded to get into pubs. It was our first venture, and although there was a real saturation of pubs in the area, once we had put the investment in, we became the newest pub in the area and we really fed off that. However, then Drouthy Neighbours got refurbished and then the Wine Glass, and we weren’t the new kids on the block any more.
“Our best night in there was when James McFadden scored the winning goal in Paris in 2007. George Foulkes jumped out the window. It’s true—not two floors out, he just jumped out the patio doors onto the street.”
However, he learned one thing: “I was wrong about the concession holders making all the money out of booze. I learned it was a tough industry; it certainly wasn’t nine to five. I used to compare it to having kids—but at least you can give kids to grandparents. There is a tipping point, and we were almost too small to have people running them for us. I don’t know what point you get to when you have enough of an operation to have the capacity to hire managers— maybe we would have had to have had four or five venues?”
Three years later, they took on another pub, the Aspen at South
Bridge, which they had for three years until 2010. “We handed the keys to the new owner on 24th December 2010. I had just been elected an MP in the May General Election, and for some reason, my opponents felt that me being in the alcohol trade was an issue. It was never an issue for me. But, as I have already mentioned, it wasn’t fair to the staff.”
You can tell that Ian is passionate about politics and his former career in hospitality, but he is also a lifelong Hearts fan. In fact, he chaired its foundation - the bid by its fans’ group to buy out the club from administration. He stepped down in May 2015 and went on to write a book in 2020, “This Is Our Story: How the Fans Kept Their Hearts Beating,” about the saving of Hearts F.C.
But back to politics for a moment. I asked Ian what advice he had for the Scottish hospitality industry when it came to trying to get their voice heard and gave him some examples of the huge rates that hospitality businesses were paying compared to other businesses in similar premises.
Rates are obviously devolved in Scotland. Ian told me, “The hospitality trade in Scotland must be looking across the border and seeing hospitality operators that have had full rates relief. In terms of business rates, the money was there for Scottish hospitality operators. £147 million was given to the Scottish government for hospitality, but it wasn’t spent on rates. You have to ask: where did it go? We are also just about to legislate for 40% rates relief in England to be in law. It is a reduction, and it will be permanent now. We have also made a commitment to reforming the entire business rates system.”
With regard to the anomalies facing the industry when it comes to rates parity with other businesses, Ian said, “It seems unfair that in Scotland a big multinational bank would only pay £31,000 for rates, while a pub in the same location would pay £161,000. I can understand that they don’t feel they are being heard and feel let down. They need to find a way of making sure, in the run-up to Scottish Parliamentary elections, that all their customers know who is standing and what they are standing for.”
I also brought up the subject of the increased national insurance contributions which come into force next month. He said, “The issue around NI, I get. No one wants to pay any more tax. It is probably the cherry on the top for a lot of people. But the difficulty for us as a government, and we fully understand the hospitality trade’s concerns regarding this, but we believe the best thing we can do for the hospitality trade is to put more money in people’s pockets and stabilise the economy.
“I know people want to wish the £22 billion black hole away, and I want to challenge whether it was accurate, but ultimately the government still has to deal with it. We can’t wish it away, and we need to get public services back on their feet. We had to get the economy stabilised. If the economy was going to carry on the way it was going, taxation would be the least of their worries—survival would have been on the cards.
“We have stabilised the economy, and I understand that has taken a huge contribution from employers in terms of NI, but I hope people can see that now the economy is more stable, we will start to see more money in people’s pockets. Interest rate cuts, inflation down, and stabilised, bringing more investment in, looking at jobs and regional growth - all these types of issues are now at the top of the agenda, and we can move forward positively. Ultimately, we want to create more customers with more money in their pockets.”
I asked him whether he would ever go back into hospitality. He smiled, “I much prefer being on the other side of the bar now.”
That’s not surprising considering he is also a father to two –including a new-born.
And with that there was time for a quick picture and Ian was ushered off, clutching his red Secretary of State folder, by his efficient team.
It’s just a pity we didn’t have time for a drink to wet his new baby’s head, but there is always next time.
Welcome to the launch of our 2025 Scottish Bar & Pub Awards, the longest running trade awards in Scotland. This year, we are going to do what we do best... celebrate the people that make hospitality in Scotland great. Our theme, as you may have guessed is a nod to the Oscars - an adjective that is probably overused but as we are celebrating our 30th anniversary, and as we were the very first trade awards in Scotland, I thought it was appropriate. So we are celebrating the best of the best - with all the glamour of Hollywood. The awards ceremony will take place at the Doubletree Hilton in Cambridge Street on 26th August with all finalists receiving complimentary tickets.
I would like to say a huge thank you to our sponsors Benromach, Brugal 1888, Campari UK, Caledonia Inns, De Kuyper, Deanston, Hospitality Health, Inverarity Morton, Jamesons, Montpeliers,Fireball, Schweppes, Sims, Staropramen, The DRUM and of course our media partners the Sunday Mail.
We have a few new categories this year - so check them out - we are happy to provide you with material for your socials to encourage your customers to vote. We also invite bars and pubs to put themselves forward. The final few categories will be announced later in the month but check out the website from 16th April - when voting officially opens.
Here’s to another terrific year.
Benromach is a traditional Speyside distillery, intent on making single malt the right way with true character. They keep things simple. A handful of distillers relying entirely on expertise and senses to make the finest handmade whisky; Speyside single malt matured exclusively in first-fill casks, with a subtly smoky character. Now Benromach is looking to crown a bar ‘Whisky Bar of the Year’. Each Benromach whisky has its own character, and this year they are looking for a bar with true character and staff with a passion and enthusiasm for whisky, who are able to engage with their whisky-loving customer base.
Since the year of 1888, the founder of Brugal rum – Don Andres Brugal - believed in pursing the best possible in rum mastery, and through five generations of the Brugal family in the Dominican Republic, their dedication to create the highest quality, double-aged premium rum has not changed. This year, Brugal 1888 are looking for the Best Cocktail Bar in Scotland - a bar that is dedicated to being the best possible. Could this be your bar? Do your bartenders craft cocktails that have the wow factor? Do you use Brugal 1888 as an ingredient in your cocktail creations? Is your service second to none? If so, you could be in the running for this award. We are looking for the best of the best in the Scottish bar scene. Please enter your bar online and invite your customers to vote for you too - all votes will be taken into account. This will be followed by a mystery visit, before an official visit from the award judges to sample your best Brugal 1888 cocktail creation. Enter now.
Caledonia Inns and Montpeliers are partnering to offer one emerging entrepreneur the opportunity to be mentored by two of the industry’s most experienced and successful individuals over a twelve-month period. Are you successful already, but would hugely benefit from great operational and financial advice, to allow your business to grow to the next level? If so let us know what you think you would benefit. All candidates will be interviewed and receive a visit from the judges who include David Wither and Billy Lowe.
Campari UK took the Bar Apprentice mantle last year and have got a brand new programme for our 18th year. The programme aims to inspire and educate bar apprentices as well as giving practical experience to those working behind the bar or on the floor. The 2025 apprentices will be mentored by a team of experts from Campari UK and will get an experience that you can’t buy. The programme is supported by Campari UK’s brands - Aperol, Campari, Sarti, Crodino, Courvoisier, Wild Turkey, Appleton Estate, Grand Marnier, Espolon and Wray & Nephew. The apprentice who embraces the experience and makes the most progress will receive the accolade Campari UK Bar Apprentice 2025 and will be presented with the award at the Awards Ceremony on 26th August. If you would like to be put forward for the experience or you have a member of staff that you would like to put forward email:- susan@mediaworldltd.com
This inaugural De Kuyper Award for Cocktail Excellence in Neighbourhood Venues, aims to recognise cocktail craftsmanship in local, community-driven bars and pubs. This award will recognise bars and bartenders who not only elevate the cocktail experience but also embody De Kuyper’s core principles of creativity, accessibility, and genuine hospitality. Whether it’s reimagining classic serves or creating signature drinks that bring people together, we want to hear from venues that put passion and purpose into every pour and that promote its cocktails on a regular basis. If your venue champions bold flavours, local engagement, and cocktail excellence, submit your entry today. Finalists will also receive some complimentary De Kuyper Batch cocktails.
Are you passionate about all things whisky, with a bold and industrious spirit? Do you love to share your whisky knowledge with your colleagues and customers, but dare to do things a bit differently? Or do you know someone that inspires you when it comes to whisky, with their hard work, optimism and authenticity? This category, ‘Whisky Guru Rising Star Award’, is for people who have developed a passion for whisky over the last few years and who have already developed a real understanding of whisky and its potential and who are keen to share this knowledge with their peers and customers. It is open to all on-trade employees or employers whether in the bar, pub, restaurant or hotel industry who are passionate about whisky and who are embarking on this journey with great enthusiasm. To enter contact Susan@mediaworldltd.com
The Scottish Bar & Pub Awards are hunting for a pub that provides a welcome for pet dogs. Do you know a pub or bar that allow customers to bring their friendly pooches inside? Do they provide a water bowl and the occasional treat? If so, they could be in the running for this accolade. Judges will be bringing their own dogs on mystery visits (volunteers are queuing up!!) If you think you know a pub or hotel that fits the bill – enter it now and if you think you are the most Dog-Friendly Pub in Scotland get your customers voting! The two-legged variety!
Fireball, the bold whiskey liqueur renowned for its fiery cinnamon kick, seeks late-night venues in Scotland that deliver unforgettable nightlife experiences. Celebrating excitement and energy, Fireball perfectly aligns with this award, recognising venues that embody fun, creativity, and community. Whether it’s a vibrant bar or an energetic club we want to hear from you. If your venue stands out with its atmosphere, entertainment, and exceptional service, or you know one that does, visit http://www.scottishbarandpubawards.com to enter now and keep the party going all night long!
Health and wellbeing in hospitality is being embraced by companies the length and breadth of Scotland and this year we are seeking the hospitality operator that does the most to ensure its team is looked after and part of that criteria will include its response to looking after the health and wellbeing of its team. Do you work for a business that you feel goes above and beyond, or do you think you are one? Do you offer the best environment for your team to thrive and do you support them? Let us know now.
As a composite wholesaler Inverarity Morton is looking for a venue that demonstrates a diverse drink offering, from wine, spirits, beers and soft drinks to staff knowledge, mixology and customer service. Whether you own a bar, restaurant or hotel we are searching for a venue that displays creative forward-thinking and is inclined to think outside of the box when it comes to developing its drinks list. This award is dedicated to a venue that’s bold and daring, just like its drinks offering. If you think you deserve this award, get your entry in now.
The world’s best Irish Whiskey - Jameson’s, is looking for Scotland’s best Irish Bar. The brand was invented by John Jameson, a Scotsman born in Alloa, who moved to Dublin in the 1770s and created Jameson’s, which went on to gain worldwide acclaim. Now the brand is looking for a bar or pub in Scotland that has a reputation for great service, good craic, live music and of course for celebrating all things Irish - from hearty Irish dishes to the drinks it serves. Are you a great Irish pub or do you know one? Encourage your reps and your customers to vote. John Jameson’s motto was ‘Live a bit more and fear a bit less!’ You have to in it to win it, so get your entry in now.
Scotland’s bar scene is bursting with fresh energy, creativity, and bold new ideas—have you discovered the next big thing? Entries are now open for the Best New Scottish Bar, a celebration of the most exciting and innovative venues to emerge in the last 18 months. From standout cocktail menus and visionary interiors to unforgettable atmospheres and concepts that break the mould, this award honours the bars that are raising the bar—literally—for style, service, and experience.Whether you’re a trailblazing bar owner whose venue is making serious waves, or a loyal customer who’s found a new favourite haunt, now’s the time to step into the spotlight. Share your story, nominate your go-to spot, and help us celebrate the next generation of game-changing bars across Scotland. Cast your vote and be part of crowning the very best the scene has to offer.
Schweppes is looking for someone who knows what they’re doing behind the bar — a mixologist who doesn’t just mix great drinks, but truly understands what they’re creating. We’re after someone who also knows what their clientele is looking for. Technique and style may be the buzzwords, but knowledge and the ability to deliver a high-quality experience are essential. It goes without saying that our Mixologist of the Year will be someone confident in their abilities — and this should be evident in how they communicate with the room. Of course, they must also have the skill to deliver world-class drinks.
This summer is promising to be a cracker for Sport and your customers are looking for a great experience. That’s why Sims Automatics have taken up the challenge of finding Scotland’s best sports bars. The best sports bar offers an environment that encourages socialising. Cutting-edge technology such as high-definition screens and advanced sound systems, and good Wi-Fi is essential. And while they enjoy watching sport they also enjoy participating so pool tables, fruit machines and juke boxes are also a draw, but not essential. The best sports bar also have staff that offer good service but who are also genuinely passionate about sports. Do you fit this criteria or do you know a sports bar that does. Enter now.
Staropramen is proud to be the #1 Prague Beer* in the world. Expertly brewed since 1869, Staropramen has over 150 of experience in brewing making us true experts. A traditional premium Prague style beer brewed with passion using only the finest ingredients. Now the team behind the Molson Coors brand are on the hunt for a bar or pub that consistently delivers great quality beer and indeed one that has high standards throughout. The judges will be looking for great service, beer served at the right temperature and in the right glassware, great food and the warmest of welcomes. Venues will be mystery shopped before the judges visit. If you know a bar that you think deserves an award for outstanding quality or you are one, let us know by voting at www.scottishbarandpubawards.com. *Source: Czech Beer and Malt Association 2024.
The DRAM is on the look-out for Scotland’s top Independent Pub Group. Groups that look set to impress the judges will be dynamic and forward-thinking, with a taste for growth and expansion and a commitment to investing in their employees. You don’t have to be big but you do have to be good. Enter your nominees at www.scottishbarandpubawards.com
Customers now embrace wining and dining outside, whether they have just popped out for a beer or a cocktail. This award will go to the pub, bar, restaurant or hotel bar that has created an exceptional outdoor space which enhances the customer experience. It’s not just about the way your outside area looks, it’s about the service element too and ease of ordering, and about demonstrating how your space is contributing to the success of your business. If you know a great outdoor space, or you have one, enter now.
Calling all outstanding eateries! Entries are now open for the Scottish Casual Dining Award—a celebration of the very best in relaxed yet refined dining across Scotland. Whether you’re known for your inventive menus, top-quality local produce, or welcoming atmosphere, this is your chance to shine. Share your story, showcase your passion, and earn the recognition your team deserves. Enter now and let your venue take its place among Scotland’s casual dining elite and invite your customers to vote for you.
Scotland’s leading Sunday newspaper is on the hunt for the best pub in the country — and yours could be in the running! Whether you’re a traditional local with loyal regulars, a lively city hotspot, or a cozy countryside retreat, we want to hear from you. Do you pride yourself on a warm, welcoming atmosphere? Do your customers keep coming back because of your great service, friendly staff, and unforgettable experiences? Then it’s time to step into the spotlight. Encourage your customers to vote for you at www.scottishbarandpubawards.com to submit their nomination online.
BRRRRREWED IN SCOTLAND, CHOSEN BY YOU.
TDESIGN: BY
SUSAN YOUNG
he BMB Group has opened its second Leopardo Pizza restaurant at 85 West Nile Street in Glasgow on the site of the former Doner Haus, and this Leopard has definitely not changed its spots.
This new venue offers a fresh and vibrant space for pizza lovers in the city. Following the success of the first Leopardo restaurant at the Glasgow Fort, which opened two years ago, the group is now introducing its signature pizza experience to a broader audience.
Director Luli Avdyli remarked, “Following the success of our first location at Glasgow Fort, I am delighted that Leopardo has now opened Glasgow bringing its signature Neo-Neapolitan pizzas to the heart of the city. As usual at the heart of our offering is our legendary Leopard-print crust pizza with top-tier ingredients – from premium San Marzano Italian tomatoes to the finest Hungarian pepperoni, all sourced from sustainable and renowned producers. Our passion is simple: to make the best pizzas in Glasgow, served with energy, fun, and plenty of surprises. We had always planned to establish a location in the city centre first,
BY
but the timing and the right site didn’t align until now. Our original restaurant has seen tremendous success, and we are excited to incorporate many of its features into this new space, with a few creative updates.”
The new Leopardo is also a hop, skip and a jump from the groups Bread Meats Bread on St Vincent Street and Babs, also on West Nile Street. He smiles, “I call it the Tasty Triangle!”
The new restaurant is designed with floor-to-ceiling windows that create an open and airy atmosphere, allowing natural light to flood the dining area. Luli explained, “This space was initially constructed as an office and latterly it was a Doner Haus but we decided to strip it down completely and start anew. While we initially considered a darker ceiling, opting for white has significantly brightened the environment, making it inviting for our guests.”
The decor is a testament to Leopardo’s playful brand identity, featuring striking murals, bespoke wallpaper, and Spanish tiles with leopard paw print designs. The centre piece of the kitchen is an state of the art Italian-made pizza
oven, supplied by New Concept, which not only rotates but has been tiled and branded Leopardo. The rotating oven means that pizzas cook quicker and don’t burn. Says Luli, “The kitchen is a masterpiece.”
The new Leopardo location also incorporates innovative features in its food preparation. With ample space in the kitchen, the team is able to ferment their pizza dough for up to 72 hours, allowing for a superior flavour and texture. Luli noted, “This advanced fermentation process is essential for creating our signature sourdough crust, which sets us apart in the pizza landscape.”
The city centre location has 100 covers – a number that Luli is happy with. “We could have catered for a few more, but I am happy with 100 covers. We worked with Arka on the design and Proconcept were the builders, with New Concept providing the furniture and kitchen equipment. The result is a beautiful blend of functionality and aesthetics that reflects our brand.”
Luli continues, “We now have 10 restaurants, but we still want to maintain the essence of BMB while growing thoughtfully. We are not looking to saturate the market but instead focus on quality and the community. We want to ensure each restaurant embodies our values and connection to the local area.”
In addition to pizza, there are new menu additions which sit alongside Leopardo’s much-loved classics which include NY style pizza pies and slices, decadent milkshakes, loaded fries, family-friendly menus, and post-work cocktails.” Says Luli, “Who in Glasgow doesn’t love a chip! And our new ice-cream machine, was a big investment, but it means that we can serve soft serve icecream which we use in our milkshakes too.” Luli adds.
The vibrant decor includes elements that resonate with the Leopardo brand, such as leopard-patterned bespoke wallpaper in the bathrooms and en route, tiled paw print floors, and large murals, bright neon signs, creating an
Instagram-worthy backdrop for diners. There is also a living moss wall. Other aspects include the marble front open-kitchen, which is lovely to run your hands over, and furniture which is fixed and movable. Says Luli, “This means that it is also easier to clean. We could have gone for all leather but we have used that on the seating and a different fabric for the backs.
The restaurant also has an area which could offer a private area for 16-18 guests, making it ideal for gatherings and special events.
As the BMB Group embarks on this exciting new chapter with Leopardo Pizza, they remain committed to fostering strong relationships with local suppliers and the community. “We pride ourselves on our connections, from the suppliers we source our ingredients from to the relationships we build with our customers. “Since we started out in business we have remained loyal to the suppliers that supported us in the beginning and who continue to do so. These include Dunns, who we have a great relationship with, and Italian Aroma – Marco has always been brilliant and we now have state of the art coffee machine, which not only serves great coffee but looks great too. We also use the same butchers and bakers. I believe that our relationships with suppliers are important.
The group also deal with Cold Town for their house lager – serving it in cans at Bread Meats Bread and Leopardo beers in on draught. Says Luli, “They are great to work with.”
It seems like BMB has a recipe for success and Luli certainly knows how to spot an opportunity. Here’s hoping this Leopard doesn’t change his spots.
1a Parliament Square Edinburgh
John’s Coffee House and Tavern has returned to Edinburgh’s historic Royal Mile following a £500,000 investment from CoDE Concepts.
Once a renowned gathering place for Scotland’s legal minds, writers, and thinkers, the revived John’s Coffee House and Tavern honours its rich past while celebrating the best of local Scottish produce.
Following a complete refurbishment, the new space allows the original assets of the coffee house to stand out thanks to Edinburgh-based interior designers, Morgan Architects. Working to accentuate the historic details of the coffee house, the brand-new, warm and inviting space welcomes guests to enjoy everything from breakfast in the morning to drinks later at night, staying true to Edinburgh’s 17th century coffee house and taverns.
Founded in 1688 in Parliament Square, John’s Coffee House and Tavern was a lively hub of intellectual discussion and social debate. At the time, there was little distinction between coffee houses and taverns – both served coffee,
ale, wine and food making them central to Edinburgh’s bustling social and political scene. John’s Coffee House was no exception, drawing in a diverse crowd of legal minds, writers and merchants.
Frequented by notable figures such as Adam Smith and David Hume, it is said that some of the most influential ideas of the Enlightenment were born here, with a coffee or ale in hand. Judges and advocates famously gathered for their midday “meridians”, a stiff drink before heading back to court. Though the original establishment was tragically lost in the Great Fire of Edinburgh in 1824, its legacy lives on. Goods of all kinds once passed through John’s Coffee House, from coffee, fine wines, to land, ships and even stocks of the Royal Bank of Scotland. Now, two centuries later, this historic establishment has reopened offering a menu that blends tradition with contemporary Scottish flavours. Signature drinks include the historic ‘Cauld Cock & Feather’, a glass of brandy with raisins, once a favourite of 18thcentury patrons, and ‘The Enlightened Irish Coffee,’ featuring
Highland Nectar Scotch Whisky Liqueur, freshly brewed coffee, maple syrup, and a topping of whipped cream. Guests can also enjoy sharing boards featuring Scottish cheeses, charcuterie, and artisanal chutneys from Arran. Sourcing ingredients from the local suppliers, the coffee house and tavern features tea and coffee from Edinburgh Tea Company and Common Coffee, haggis from Hall’s of Scotland, and baked goods from Le Petit Français and The Edinburgh Scone Company.
A spokeperson for Common Coffee said, “Supplying John’s Coffee House goes beyond coffee—it’s about community, accessibility, and celebrating Edinburgh’s heritage. At Common, we ensure every cup adds to the story, just like the space it’s served in.”
Andrew Landsburgh, Director and Founder of CoDE Concepts commented, “This is one of Edinburgh’s most fascinating and storied buildings. Walking through the old cells and courtrooms back in 2019, when opening the CoDE The Court, was eerie, yet inspiring. Our vision was to modernise the space while paying homage to its extraordinary history.
“Coffee was at the heart of John’s Coffee House and Tavern for over a century, fuelling debates, shaping ideas and bringing people together. Now 200 years later, we’re proud to continue this tradition, serving exceptional coffee and drinks in a space where history is written on the walls.”
Located in a Category A-listed building within Edinburgh’s Old Town Conservation Area and World Heritage Site, the new John’s Coffee House and Tavern invites visitors to step into history while enjoying the best of Scotland’s culinary offerings.
Jeanette (Jinty) Lynch
January 31st 1956 - 4th March 2025
by Susan Young
Jinty Lynch was a force of nature, and her whole life was about hospitality and friendship. She made so many friends over the years that it was hardly surprising it was standing room only at her funeral. She had friends from all walks of life, and she made each and every one feel special. But it was her family that stole her heart – and she was the happiest person on the planet when she saw her boys, Simon, Nick, and Ryan, settled and her grandkids born. She revelled in being called Gamma.
The priest said at her funeral that it was difficult to do justice to such a huge character, and he was right. He was also right when he said that he was grateful that she was part of his story, and he thought the congregation would feel the same – I certainly do. I am grateful that I knew her because she brought fun, light, and laughter into every occasion, and of course an occasional outburst regarding something that was getting on her nerves. Jinty wasn’t shy about telling you what she thought, and sugar-coating was not part of her vocabulary.
Jinty was running Jinty McGuinty’s in Glasgow’s West End when I met her, so I missed out on her earlier days. She was a publican all her life, opening Jinty McGuinty’s in 1991. She studied catering at college but met her husband John in Lucifer’s, and they went on to open various pubs – The Bridge Bar, Winston’s, Lyle’s – and headed to Saltcoats to open Tokyo Joe’s before they bought Jinty’s. In fact, originally Jinty didn’t think an Irish pub would work. But when folk queued round the corner to get in, she changed her mind, and from that minute on, she was as much Jinty McGuinty’s as she was Jinty Lynch!
She grew up in Maryhill, originally one of four, as the daughter of Vincent O’Kine, who was originally from Ghana and a boxing welterweight, taking part in 33 professional contests between 1952 and 1959. He was known as the Legend from Maryhill and married Sarah, or Sadie. Jinty was always the big sister, looking out for her siblings – a role she continued when she went into the pub industry with her customers. She always had an open door, and many folk, for whatever reason, were offered hospitality at her door and a place to stay. Her food was legendary, not least because of the quantity – with Jinty, snacks didn’t exist; a two-course meal was a necessity, and when people came to the Redlands Road family home, she fed them in much the same way she did at the pub.
Jinty McGuinty’s quickly became the place to go in the West End, and there are not many pubs in the city that
have remained in the same ownership for 30 years, but Jinty’s did, with much the same team for many of those years, including her right-hand woman, Caroline Wright.
All her sons have worked with their mum but she not just their mum, and on occasion their boss; she was their best friend too. A story was told at her funeral regarding son Simon. He had headed out on his first holiday abroad with mates, only for Jinty to turn up at the door. Needless to say, she joined the party. She did so love to travel, and it was said that she had a secret BA employee number which allowed her to do it in comfort. She made many friends on her travels, and she also had many friends at Celtic, which was another major love in her life. She was a season ticket holder.
She also kept our spirits up during lockdown with Facebook posts featuring another love... Gerry Butler. In fact, her posts on Facebook often brought a smile to my face, particularly when I would see a great picture of Jinty.
When we did our Strictly theme at the DRAM Awards a few years ago, I asked Jinty if she would take part in the theme and learn to dance for the event – and she did. She was an absolute star, although she did say she wouldn’t be picking up the phone to me next time I called.
Jinty posted a few pictures of her last holiday to Rhodes, and she looked absolutely fantastic. But it was just after that holiday that she suffered a heart attack. Although she survived, she didn’t regain her strength, moving down to Troon to be looked after by Simon and his wife.
I feel very privileged to have known Jinty; I certainly won’t forget her, and my life is richer for having had her in it. I would imagine everyone who knew her feels the same way. She has left the pub in very good hands - it is now owned by her boys and run by Nick with the help of Caroline who looks after the admin. I am sure the boys will do their mum proud.
/dram.scotland @dramscotland
Ican’t quite believe that the Scottish Government has done a U-turn on reforming Non-Domestic Rates. Did they tell us directly at any of the meetings the trade bodies attended? NO! Instead, it was left to a Parliamentary Question—posed by SHG—for Ivan McKee to reveal that there are no plans to reform NDR. This is despite umpteen meetings with trade bodies in which he and the powers that be, including Deputy First Minister Kate Forbes, said it was under consideration.
They should hang their heads in shame. All they’ve done is deflect—giving the trade the impression they were listening, when in fact they clearly weren’t. Their reputation is in tatters when it comes to the hospitality industry. The Scottish Government’s failure to recognise the importance of hospitality to the Scottish economy is obviously their blind spot. But if they think the trade is going to slink away without a fight, they are mistaken!
One of the knock-on effects of the minimum wage increase will likely be a reluctance within the industry to employ 18-year-olds with no experience. For many, a job in hospitality is their first. It teaches social skills and so much more. Not only that—students and the like need the cash. The phrase “unintended consequences” springs to mind.
I recently attended the memorial service for Ken McCulloch at Grand Central. He started his career at Malmaison at the Central Hotel, so it was fitting that he ended his hospitality journey there. So many great stories were shared—for Ken, it was always about the guest experience, and he was a stickler for detail. I particularly loved the story about his acronym, RFN. It starts with *Right* and ends with *Now*—I’m sure you can work it out. He also insisted his team wore ties with a dimple, and in a lovely touch, his wife Amanda had 100 of Ken’s ties to give out as mementos.
Unfortunately, I couldn’t make it to Jinty Lynch’s—I didn’t want to spread my germs. But I watched it, and it was very moving. It really captured her spirit. I hope I managed to do the same in her obituary.
The trade is obviously facing unprecedented challenges, and operators are having to cut their cloth accordingly. But when times get tough, where do folk go? The pub. Mind you, as Dave Smith of The Horseshoe Bar once told me—they don’t come to the pub to hear the person behind it girn… so we’ll just have to grin and bear it.
The good news? The weather’s improving—and when the sun comes out, so do customers.
I was so sorry to hear that the George Hotel in Inveraray has gone into administration. It was up for sale for a while and now the administrators have got it on the market for offers around £2.7m. My heart goes out to Kris and the family. They’ve worked their socks off. It is a well loved pub and known the world over for its hospitality.
I was also gutted to hear that Neil Connolly has handed back the keys to Pania in Glasgow’s Merchant City. It was always a dream of his to open a bar-charcuterie and although it hasn’t worked out the way he planned at least he tried it. I wish him every success with what he does next.
On a brighter note, I hear that Aberdeen’s Ninety-Nine Bar & Kitchen has re-opened, now in the very capable hands of Martin Farmer, former venue GM Stephen McNab, and Adrian Gomes. I understand they’re known locally as *The Three Horsemen*… I’m sure they’ll make a galloping success of it. Ninety-Nine has always been well loved by the Aberdeen bar industry—I’m sure they’ll get plenty of support. Wishing them all the best.
And finally, Michael Bergson—is there no stopping that man? He has a new venue set to open in Glasgow’s West End: ThunderDog Pub + Diner*. He’s already got Thundercat and Buck’s Bar … and considering he has two dogs, it now seems like a right has been wronged. I’m sure his pooches are delighted!
DRAM DRINKS RETAILING AND MARKETING PUBLISHED BY MEDIA WORLD LIMITED e: news@mediaworldltd.com w: dramscotland.co.uk
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