flavour the #1 Strawberry is amongst consumers for cocktails when in the On Trade Enjoy Responsibly.
*CGA, Mixed Drinks Report, Q3 2022
Welcome to our April issue and the launch of the 2023 Scottish Bar and Pub Awards. The categories are laid out on pages 16-19 and there will be a couple more additions next month - we are just finalising the details. So be sure and check them out and enter, your customers can also vote - the voting is open from 20th April.
Cat Thomson talks to Gavin Price - the footballer come hospitality entrepreneur who received an MBE for his services to his local Aberfeldy community during the pandemic. There has also been lots going on with eventsfrom ScotHot to Glenfiddich’s launch of its latest expression - Grand Yozakura and Cru Holdings hosted its own awards bash - see our People’s pages for just some of the pics.
I also paid a visit to The Ship and caught up with Christopher Murray, as well as enjoying the launch event of the new Stravaigin. However I have to credit Mary McGowne with the words of the feature, as it was so well written I have just tweaked the veteran PR’s words. We also take a look at the new addition to M&Ds… Monterey Jack’s.
See you next month.
Susan Young Editorsusan@mediaworldltd.com dramscotland.co.uk
CHANGE AT THE TOP
Stephen Montgomery column
The official launch of this year’s awards - celebrating 28 years. 16
SCOTTISH BAR & PUB AWARDS
LICENSEE INTERVIEW
Gavin Price talks to Cat Thomson
DESIGN FOCUS Stravaigin, Glasgow; Monteray Jacks, Motherwell; The Ship, Irvine. 26 20
The 2023 Michelin Guide for Great Britain and Ireland revealed its latest accolades last month and with Leith-based Timberyard and Heron both receiving their first Michelin stars, it means that Leith now has the highest concentration of Michelin star restaurants per square metre outside of London with Martin Wishart on The Shore and The Kitchin also having Michelin stars. Timberyard, owned by the Radford family celebrated its first Michelin Star, after opening in Leith in 2012.
The Radford family, Ben, Jo, Abi, Andrew and Lisa, are all actively involved in the day-to-day operations and are supported by Head Chef James (Jimmy) Murray, Head Pastry Chef, Richard Phillips, Manager, Pete Johnson and Drinks and Bar Manager, Anna Sebelova.
Commenting on Timberyard’s first Michelin Star award, Ben Radford, said, “The entire Timberyard team is delighted and couldn’t be more proud of such a tremendous achievement.
“Timberyard has always aimed to be at the forefront of both Scottish and British dining. The Michelin Star gives Jimmy and our team the recognition they deserve. The award also helps to firmly establish Timberyard’s place at the highest level of the country’s fine dining scene.
“To be included amongst great Edinburgh and national restaurants such as Martin Wishart’s and Lyles in London is a huge honour.”
Meanwhile head chefs, Sam Yorke and Tomás Gormley, pictured above, have become the youngest chefs in Scotland to win a highly coveted Michelin star for their first restaurant, Heron which opened in Leith in 2021. The two aged just 25 and 28 years old, are delighted although Sam says, “To say that I’m delighted would be an understatement. It means a great deal to be recognised by such a prestigious organisation for our work at Heron. It’s a real testament to the unwavering focus and dedication of the entire team, without whom we wouldn’t be where we are today.”
Tomas added, “If you had asked me two years ago, when Sam and I sat down to start planning our pop-up Bad Seeds, I would never have imagined this happening. This is a huge achievement for everyone, and I am so grateful that we get to go on this journey with them.”
Heron offers farm to table fine dining with an a-lacarte menu and two tasting menus that change every few weeks, showcasing the best of Scotland’s seasonal produce. And in February the pair launched their second venue, Skua, a wine and small plates bar in Stockbridge.
Scotts Greenock is set to open in Summer 2023 and now owners Buzzworks Holdings have launched a recruitment drive for its senior team. The vacancies for senior positions will cover a variety of roles within the venue, across both front of house and kitchen management, whilst recruitment for all additional vacancies will begin in earnest closer to the venue opening its doors in the summer.
Positioned atop the new £19.2m Greenock Cruise Ship Visitor Centre, Scotts is set to bring its brand of stylish coastal escapism to Greenock.
Designer Jim Hamilton is leading the design of the project which is a seven figure investment by Buzzworks. Nicola Watt, Head of People at Buzzworks Holdings, said, “Our much-
anticipated renovations for the new Scotts Greenock restaurant are beginning to really take shape so we are keen to start putting in place a team to match the world class surroundings here at the Greenock Cruise Ship Visitor Centre.
“This is a great opportunity for those with excellent experience within the industry to come and work for a progressive, family run business that takes great pride in ensuring the wellbeing of its people. Apply with your CV to people@buzzworksholdings. com.
Arcadia Bar and Games has re-opened in what was the old Espionage venue in Aberdeen. Jack Codona and Ian Littewood are behind the new venture which is a retro arcade bar with two floors of arcade machines, pool, skee ball and giant screens.
Granite City drinks-maker 10 Dollar Shake curated the cocktail menu while food is by Big Manny’s Pizza. The new nightspot is completely cashless with contactless payments required.
Beat 6, the charitable restaurant brand from the team behind Six by Nico, will reopen in Bearsden on 21st April. The 48-seat restaurant, formerly located in the East End of Glasgow, will now operate from 149 Milngavie Road, will invite customers to ‘Dine to Donate,’ and will offer a monthly rotating 4-course set menu. The restaurant will also offer a unique private dining space for events and fundraising dinners.
The restaurant’s profits will go directly to Beatson Cancer Charity, which supports cancer patients and their families who are being treated at the Beatson West of Scotland Cancer Centre.
Six by Nico and their customers have raised over £350,000 for Beatson Cancer Charity through a series of team events across their eleven locations in England, Scotland, and Ireland since the groups partnership’s inception in 2021, with 100% of the proceeds from the Beat 6 brand going directly to Beatson Cancer Charity. Owner Nico Simeone, whose wife Valentina has benefitted from the Beatson’s world-class treatment, says, “We, like many others, have a special place in our hearts for the Beatson, and we will be eternally grateful for everything they do on a daily basis to help change the lives of those affected by cancer.
The Merchant Steakhouse is set to open this month in what was Canteen 58 on Ingram Street. The new restaurant, with Chef William Lee at its helm, will serve top quality, dry-aged Scotch beef, premium wines and signature cocktails all with a nod to modern Scotland.
It will serve only eight premium cuts of meat with 28 and 45 day dry-aged Miller Aberdeen Angus.
This is the latest new venture from Bow Hospitality, the team behind popular venues Mezcal and Saki Maki, Ryan Bowman, Director at Bow Hospitality comments , “We’re excited to finally announce the launch of The Merchant Steakhouse! Our vision for the restaurant is to become one of the country’s premium steakhouses and ensure every guest through the door has an unforgettable experience and top quality steak.”
Ballater is about to get a new restaurant and fishmonger in the shape of the FISH SHOP which has been created for those who enjoy freshly caught seafood which is ethically sourced. It is the latest venture from Artfarm, the company behind The Fife Arms in Braemar, Mount St. Restaurant and The Audley Public House in London. The 40-cover seafood restaurant with adjoining fishmonger, has say the owners been developed to cater to locals and residents of Ballater and its many seasonal visitors. Managed by the husband-and-wife team, Executive Chef Marcus and General Manager Jasmine Sherry, the restaurant menu will focus on shellfish and day boat fish, with the addition of select game, meat and vegetables from surrounding farms and estates. All meat will be free-range and locally sourced. It is committed to being lowwaste from fit-out to packaging; even smoking techniques use zero-emission charcoal.
A group table has also been included at the back of the restaurant, partially blurred by a recycled cast net. Seating up to 12 guests, the table was created from a salvaged, old ‘tender boat’ that was once pulled around Ardnamurchan and the Western Isles and has been in storage for over two decades.
While local artist Helen Jackson was commissioned to create a 120 basketweave fish shoal suspended from the ceiling, floating above the dining room, using willow she had grown herself. The adjoining fishmonger will offer seafood from the same boats and providers as the restaurant
FISH SHOP supports the River Dee Trust and Ocean Recovery Project. Guests are invited to make a discretionary donation of £1 per table towards these two charities which will be matched by FISH SHOP.
The North Bar, which has been under construction for the past few years, has finally opened its doors in Peterhead.
The bar, located in the former North School, located on King Street is operated by John Adam, who is also managing partner at the Gray and Gray law firm and partner Khanim Guild.
The Mains of Scotstown Inn in Bridge of Don is set to house a new restaurant and cocktail bar in the shape of Meraki, as well as a new sports bar too.
The former Hampden Bar next to the National Stadium picked a great week to offically reopen as The Rose Reilly, when it asked its namesake Rose Reilly to do the honours, just before the Scotland team played Cyprus. Football fans will know that Rose Reilly is Scotland’s only World Cup winner having been eligible for Italy under previous international football rules. She played for the likes of Milan and Napoli. The owners of the new bar, which opened its doors at the beginning of the year, and which now has its own beer garden, also own The Bell Jar in Govanhill and The Sparkle Horse in Partick.
Christie & Co are marketing the Saint Giles Café & Bar in Edinburgh’s Old Town for £1.28m
The bar and café is in an ideal location and is a tourist hotspot.
The Broadstraik Inn in Westhill, Aberdeen, has new owners after its sale by Punch. GHN Investments Ltd have bought the pub and plan to extensively, but sympathetically, refurbish the Inn before re-opening.
Duncan Taylor Scotch Whisky, has announced a series of four aged special edition Black Bull whiskies in partnership with golfing legend, Sir Nick Faldo. The ‘Tale of Two Legends’ series coincides with an overhaul of the Black Bull branding worldwide. These latest releases include an 18, 30, 50 and 55-year-old limited-editions of Black Bull whiskies that are blended using some of the finest aged spirits from within the vast Duncan Taylor Scotch Whisky collection.
Sir Nick hand selected the whiskies along with the Chairman of Duncan Taylor, Euan Shand and his son, Senior Operations & Spirits Manager, Andrew Shand whilst on a visit to the company’s HQ in Huntly last year.
Sir Nick said, “I’ve always loved whisky and it was fascinating to delve deep into the process of blended whiskies to create this range. I got the opportunity to taste some incredible aged malts and grains from the Duncan Taylor Scotch Whisky vaults, guided by Euan and Andrew Shand and there’s some fascinating history, backstories and flavour profiles behind each bottle in the ‘Tale of Two Legends’.”
Glenfiddich has created the first single malt Scotch whisky to be finished in exceptionally rare Japanese ex-Awamori casks, the latest release sits within its Grand Series and is a limited edition fusion celebrating the finest flavours from Scotland and Japan.
The new Grand Yozakura is a 29 Year Old whisky matured at the Glenfiddich Distillery in Dufftown and finished in oak casks that previously matured the oldest distilled alcoholic spirit in Japan, Awamori, which is made using long grain indica rice, this has produced a finish unlike any other. Glenfiddich Malt Master, Brian Kinsman,
commented,“We are always looking to experiment with new finishes so when the chance arose to acquire rare ex-Awamori casks we saw an opportunity to push the boundaries and experiment with this highly unusual spirit. This is the first time that single malt Scotch whisky has been finished in these rare casks.”
Claudia Falcone, Glenfiddich Global Brand Director, said, “The Grand Series underpins Glenfiddich’s spirit of innovation and Grand Yozakura is no exception. It is perhaps the most ground-breaking expression to sit alongside the series so far.”
Isle of Arran-based Lagg Distillery has launched its first ever core range Single Malts, following the successful launch of their Inaugural Batch Releases in Autumn 2022.
The first core range, available from May, is the LAGG Single Malt Kilmory Edition – and shortly the LAGG Single Malt Corriecravie Edition will also be released.
Lagg Distillery Manager Graham Omand explains, “The Kilmory expression embodies the ‘house style of LAGG’ which centres around the use of Bourbon Barrels with our peated spirit. The Corriecravie provides a real contrast, showing off a different side to the LAGG spirit, bringing to the fore notes of sweeter smoke, spices and rich fruits. These Single Malts are really rooted in the southside of Arran and their aromatic, peated character embodies the earthiness of the whiskies that would have been among the first to have been distilled on Arran hundreds of years ago.”
Kopparberg launches on-trade website: kopparbergbehindthebar.co.uk.
Kopparberg has launched a digital hub for its trade stockists called Behind the Bar – kopparbergbehindthebar.co.uk.
With more young adult drinkers than any other brand (18-24-yearolds), Kopparberg aims to give venue managers the tools to unlock this key audience and drive sales in their venue. Kopparberg will also offer advice and insights for their venues around the cider category.
Behind The Bar has been designed to equip bar managers and owners with the knowledge and tools to drive behaviour change. Its Behind the Bar website features brand and category insights, digital assets, recipes, serving tips, and product information with the aim
of driving footfall, increasing dwell time in venue, encouraging trade up and ultimately driving sales
Additionally, the Kopparberg point-of-sale hub will simplify access to POS by allowing venue owners to request and have items delivered directly as and when they need it.
Rob Salvesen, Head of Marketing at Kopparberg said, “Launching Behind the Bar is our way of giving back to the trade. Focusing on growth can be difficult when in the day-to-day of managing a venue so we wanted to provide an easy-to-use platform that could support new and existing customers as well as provide helpful and useful advice.”To sign up for free, head to Kopparbergbehindthebar.co.uk.
Only available at
BUY ANY 3 x 70cl/1.5ltr BOTTLES AND RECEIVE
EITHER 12 x 330ml
DIET PEPSI OR PEPSI MAX FREE
BUY 6 BOTTLES OF PROSECCO AND RECEIVE 1 x 70cl APEROL FREE
BUY ANY 3 x 70cl/1.5ltr BOTTLES AND RECEIVE
EITHER 24 x 200ml
BRITVIC TONIC WATER OR SLIMLINE TONIC WATER FREE
BUY 4 x 70cl JACK DANIEL’S TENNESSEE WHISKEY AND RECEIVE 24 x 330ml COKE ZERO FREE
6 x 70cl
● COMPETITIVE PRICING ● NEXT DAY LOCAL DELIVERY SERVICE ● ALL MAJOR BRANDS AVAILABLE IN SINGLE BOTTLES
● MINIMUM DROP £250 ● TELESALES SERVICE ● FULL RANGE OF KEGS AVAILABLE
CALL OUR CONTACT CENTRE ON 01738 646666 FOR YOUR LOCAL SALES REPRESENTATIVE AND DETAILS ABOUT THE FULL RANGE AND SERVICES WE OFFER PRICES AVAILABLE 1st - 27th APRIL 2023 www.bbfoodservice.co.uk
Graeme and Maureen Harris celebrated 50 years of owning and operating the Original Rosslyn Inn last month. Now that’s a positive story to start off with this month. I was honoured to have been invited along on Monday night to celebrate with them, and it was a great opportunity to catch up with friends I hadn’t seen for a few years. Time passes, but the personalities are still there, doing what they do best, telling stories of the old days of hospitality, and what it was like “back then”, but what struck me was the passion that their son Richard has for the family business, and his plans for the future, and I wish them many more years of success
This week has seen a massive change in Scotland with the resignation and stepping down of Nicola Sturgeon, and the election of a new First Minister in Humza Yousaf. This is now the time when Scottish Government and the hospitality sector must reset its relationship with each other, and this was our ask when we met with Minister
Ivan McKee last week.
The last 3 years have seen the hospitality sector ripped apart at the seams. From the issues of Covid, to recruitment, rising supplier costs, and then the exponential rise in energy costs, where the support for this is about to more or less end, and we haven’t had time to catch our breath.
On top of this we have seen the failure to pass on the 75% discount on our business rates, which our colleagues in England and Wales will see for 2023/24, even after £222M was given to Scottish Government in compensation for this through the Barnett formula, and now also facing the ill-thought-out launch of the Deposit Return Scheme, followed closely by the consultation on the ban on alcohol advertising. Therefore, it is now clearly not a wish, but a simple ask, that the new First Minister commits to working with the sector for the better of Scotland PLC.
The way to start this, and to cast a positive message, is to clear the table of any further up and coming policies effecting the sector and pause the Deposit Return Scheme. If Minister Slater is adamant and chooses to push ahead with the scheme launch, then we need to make sure that long hard discussions continue between the Government, Minister Slater, CSL and industry. The Scottish Hospitality Group have been engaging with CSL and have put forward many suggestions along with solutions to the issues we see in the scheme, and we would urge the new First Minister and his new team, to take these suggestions seriously. We have asked Minister Slater on several occasions to meet with us, and jointly with other trade associations, but to date, there has been no date set, however we are in communication with her office, to make sure that several meetings can be secured.
There also must be a commitment to look to reform the way that business rates are set in Scotland. Whilst we always hear that we have the lowest poundage rate in the UK, there can be no hiding from the fact that whilst that may be true, we also have the highest ratable values in the UK, meaning that the rates payable is also higher, which effectively wipes out the fact we have the lowest poundage rate.
There is so much positivity and ambition within hospitality in Scotland, with many entrepreneurial people bursting with energy and ideas for expansion, and with a few tweaks, proper discussions, meaningful dialogue, and being set free from the financial and policy shackles, we would, without any doubt see Scotland’s hospitality sector grow. The Scottish Hospitality Group look forward to working closely with the new First Minister and his appointed team and look forward to discussing our visions for hospitality with him for the years ahead.
BRING THE PREVAILING SPIRIT OF CAMPBELTOWN TO YOUR WHISKY RANGE THIS MAY!
From the whiskiest place with love
www.glenscotia.com
glenscotiawhisky glenscotiamalts @glenscotiamalts
The Campbeltown Malts Festival is a celebration of the region’s rich whisky making legacy. Every year in May, those few distilleries that have endured step away from their stills to fully open their doors to the local community and visitors from afar. For the workers of Glen Scotia, it is their favourite and most anticipated moment of the year – a time for old friends and making new ones, and raising a dram together to the Victorian Whisky Capital.
GLEN SCOTIA – IT’S THE WHISKY THAT BINDS US.
Living Wage Scotland aims to increase the number of employees in Scotland who receive the real Living Wage–currently £10.90. Living Wage Employers commit to paying the independently calculated Living Wage rates to all directly employed staff as well as contracted third-party staff. There are currently over 3000 Living Wage accredited employers in Scotland, including over 200 employers in the hospitality and tourism industries. Since 2011 the Living Wage movement has delivered a pay rise to over 60,000 people in Scotland and put over £370 million extra into the pockets of low-paid Scottish workers. The hospitality & Tourism sector has been hit hard by unprecedented challenges over the past three years, having faced Covid-19, Brexit, rising energy and supply costs and recruitment challenges. Attracting and retaining staff is a key priority for the industry with record staff vacancies in 2022. Becoming Living Wage accredited can help address these recruitment challenges and strengthen job satisfaction and morale among employees in the industry. In a sector where more than 48.5 % of employees are paid less than the real Living Wage, committing to a rate based on the cost-of-living can aid campaigns to present hospitality as a rewarding industry.
A bartender at Virgin Hotels Edinburgh stated that “the impact of being paid the real Living Wage is massive as I will no longer need to work extra hours to be able to make ends meet, giving me a great work-life balance and having an impact on my health and happiness, I also believe that my employer will benefit of having more engaged and healthier teams.”
93% of businesses say that being Living Wage accredited has benefited their business with improvements in their reputation, improved recruitment and retention of staff, and
increased staff motivation noted as key benefits. Payment of a real Living Wage allows workers to better meet their everyday needs and feel that their value and hard work is recognised by their employer.
Dougal Gunn Sharp, Founder, Innis & Gunn stated: “the hospitality sector is often considered low-paying and the challenges facing the industry at present have been well documented, so ensuring we have strong staff retention is even more important. By paying the real Living Wage, we can continue to show that hospitality offers a great career path with excellent job prospects and pay that matches.”
Accredited Living Wage Employers in the Hospitality & Tourism industry in Scotland include Manorview Hotels and Leisure Group, Diageo plc, Edinburgh International Conference Centre, Cru Holdings and Scotch Whiskey Experience.
Manorview, who own and operate 11 hospitality venues and won the Trailblazer Award at the Living Wage Scotland Awards 2022, said that their payment of the real Living Wage has increased team satisfaction throughout their venues, and this in turn has led to increased customer satisfaction scores and revenue. They told us that “the real Living Wage gives us a fair pay structure to work from. We want to demonstrate to people that hospitality is an excellent, rewarding industry to be part of, and we firmly believe that committing to paying the Living Wage is one very important way we can show this.”
Employers who are interested in becoming accredited follow a straightforward process and help from Living Wage Accreditation Officers is available throughout the journey” Accreditation is suitable for businesses of all sizes. If you have a complex supply chain, we can work with you to discuss the criteria and how this will affect your business.
If you are interested in finding out more about how the real Living Wage can benefit your Hospitality organisation, please contact anna.hirvonen@povertyalliance.org or visit scottishlivingwage.org.
INGREDIENTS
50 ml Limoncello Di Capri
150 ml Tonic water
Sprig of mint
Lemon zest
SPRITZ
INGREDIENTS
75 ml Prosecco
50 ml Limoncello Di Capri
25 ml Soda
Sprig of mint
Lemon twist
PREPARATION
Pour all the ingredients into a highball glass filled with ice. Stir and garnish with a sprig of mint and a lemon zest.
PREPARATION
Pour all the ingredients into a white wine goblet, add ice cubes and stir. Garnish with a sprig of mint and a lemon twist.
The Scottish Bar and Pub Awards is 28 years old this year. It’s hard to believe! Over the years it has evolved but so has the hospitality industry. Our ethos was always about recognising great venues and applauding the people who put their heart and soul into running their businesses. This year is no different. But we also want to entertain you. The trade spends all year looking after customers and this is an opportunity to celebrate all that is good and great about this industry, meet up with friends old and new, and have fun with colleagues. This trade can adapt and does, it is resilient and forward-thinking as well as entrepreneurial – so let’s celebrate and how better to do this than get your customers, reps and staff voting for you. You can also nominate your pub, bar, hotel or
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!
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. Is your bar the one? Or do you know of a bar worthy of the crown? Nominate it for the Benromach Whisky Bar of the Year trophy here/today!
restaurant, staff or employers, but please encourage your customers to get in on the act too.
I am delighted to announce that this year’s event,will take place on the 29th August at The Doubletree Hilton in Glasgow.
Many thanks to all our sponsors and there will be a couple of more categories which are just being finalised. We will announce them in the weekly newsletter. Of course, there will be our usual surprises not least our Lifetime Achievement Award. So put the date in your diary.
You have got to be in it to win it... so let’s create a noise - get your customers voting for you - and if you need any social branding let us know. There’s also the accolade Sunday Mail Pub of the Year to go for. So don’t be shy.
Customer service is paramount when it comes to running a successful business. Aro Procurement is on the lookout for a pub, restaurant or hotel which fully embraces the customer service ethos. Do you know a business that does this? If so, they could be eligible for this Award. Judges will look at the measures that are in place to ensure staff are well trained in customer service. Short listing will be done by Mystery Shoppers and if necessary this will be followed up with a meeting with the judges. If you want to put a nomination in, do so now.
Buzzworks and Montpeliers are partnering to offer one emerging entrepreneur the opportunity to be mentored by one 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 too.
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 of the Year’, is for people who not only have a great knowledge of whisky but are bold and fearless educators and advocates, with a real passion for craft. It is open to all on-trade employees or employers whether in the bar, pub, restaurant or hotel industry.
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 bar that has created an exceptional outdoor space which enhances the customer experience. It’s not just about the way your outside area looks, its 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. Enter at www.scottishbarandpubawards.com
There are five key characteristics which make a good manager according to HOSPO, Scotland’s only hospitality focused recruitment agency. Trust – the employer trusts a good manager to run their bar, restaurant or hotel with integrity. Passion - a passion for hospitality and the people around them. Flexibility – paying attention to your individual team members requirements and managing the business accordingly. Teamwork – an essential component of running any good business. Development – a thirst to continue personal learning. Do you have a manager that fits the bill or are you one. Don’t be shy?
Premier Card Services Scotland , the company which represents Dojo– the small business card machine provider, is on the lookout for Scotland’s top Independent Operator. You don’t have to be the biggest, but you do have to show that you are dynamic and forward thinking with a taste for growth and expansion. Good operators know how to identify new opportunities, innovate, and adapt to changing market trends, and by doing so their businesses remain competitive and relevant. Can you relate to that? Technology such as Dojo can also help you improve your customer experience – do you use technology to its full effect? If you think you fit the criteria or you know a group that does... enter now.
Cocktails are just as popular as ever and we are looking for a Cocktail Bar that excels. We are also looking for a bar which marries traditions with a contemporary look and which empowers bartenders to go beyond their limitations and create flavour-curious (great) cocktails. Do you know a cocktail bar that has this story to tell, or are you one? If so enter now... all bars will be mystery shopped and bartenders will be asked to create a new cocktail.
It has never been more important to have a clear and ongoing digital strategy and forward thinking hospitality operators have embraced digital. This award aims to recognise that. We are looking for trade businesses that have successfully used the power of social media, digital advertising, and website design to build their brand and connect with customers with the aim of driving footfall to their establishments. How have you managed to keep your business to the forefront. We are looking for creativity and a clear strategy. Let us know why you think you deserve this award.
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.
There are many great Casual Dining Restaurants in Scotland and this year we seek to recognise those that stand head and shoulders above the competition with our Award for Casual Dining. Do you have a relaxed atmosphere, and serve good value quality food? Are your staff adept at customer service, and do your chefs know how to serve up tantalising, tasty food? Are you family-friendly and customer-focused? then this award could be for you. Get your customers to vote now. Head to www.scottishbarandpubawards.com to enter.
Live music is very much part of a vibrant night life, and pubs and bars that invest in live music can be found in most towns and cities in Scotland. Are you one of the best or do you know a live music bar or pub that is the best in Scotland? Hi-Spirits, which offers the on-trade a diverse portfolio of brands such as Southern Comfort, Fireball, Tequila Rose, Buffalo Trace and more, is looking for a bar that has an equally diverse live music offerwhether your music genre is pop, rock, country, or a mix, it’s important that the sound is as good as the ambience. Great service and a quality drink offering are also part and parcel of the offering. If you know one or are one, enter now.
Kopparberg is on the lookout for Scotland’s best new bar. The Kopparberg team is looking for a bar that has proved to be a success with customers – it doesn’t have to be the most stylish or the biggest, but owners should demonstrate creative forward-thinking and be inclined to think outside of the box when it comes to developing their business. It goes without saying but good customer service and an excellent range of products behind the bar is essential. Do you know a bar, or are you one, that deserves the title? If so put them forward for the accolade now.
Molson Coors is seeking out Scotland’s best Bars, which have been around for at least a year. We’re looking for venues that are a hit with their customers -success can come through great customer service, a beautiful bar environment, stunning food and drink offering or an event calendar that keeps customers flocking back. Operators that offer something special for their locals, or are known for exceptional standards by locals and visitors alike –we are keen to hear from the exceptional teams that make this industry so vibrant and fresh. Do you know a bar that fits the bill, or are you one? Let us know. www. scottishbarandpubawards.com
Molinari is the Sambucca that Italians love and the brand is looking for a Hotel Bar that you love. A hotel bar that epitomises the best of all things Scottish. Do you know a hotel that offers great service, and activities such as golf, and a bar that allows you to relax – either pre-activity or post activity or are you one? The judges will be looking for a bar with ambience, a good range of drinks, cocktails too, and it goes without saying... service with a smile. Head to www.scottishbarandpubawards.com to enter.
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 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.
Scotland’s leading Sunday newspaper is looking for the best pub in the country. Do you have a welcoming atmosphere? Do your customers come back, and come back again? Get your customers to fill in the entry form when it appears in the Sunday Mail or online at www. scottishbarandpubawards.com and tell us why you think you are eligible for ‘Pub of the Year’.
Late night venues have not had it easy over the last two years, but now its back to business and Pernod Ricard, the brand owners with Havana Club, Beefeater and Chivas in its portfolio, is looking for a late night venue that exemplifies what is good and great about late night socialising. Great drinks, music and service are all important, but the atmosphere too plays its part. Eligible venues must be open after midnight, but whether you are a club, dive bar, cocktail bar or entertainment venue – this award is for you if you offer a first class late night experience. If you know a venue you think deserves the accolade or you are one... get voting.
The Bar Apprentice is back for its 16th year and William Grant & Sons backing the initiative with brands Glenfiddich Single Malt Whisky, Hendrick’s Gin, and Monkey Shoulder. A bespoke programme has been created for this year’s apprentices – an experience you can’t buy! The programme aims to inspire and educate as well as giving practical experience for working behind the bar or on the floor. The 2023 apprentices will be mentored by a team of experts from William Grant & Son’s. The apprentice who embraces the experience and makes the most progress will receive the accolade William Grant & Sons Bar Apprentice 2023 and will be presented with the award at the Awards Ceremony. 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
OTHER AWARDS WILL INCLUDE: THE LIFEETIME ACHIEVEMENT AWARD A SUSTAINABILITY AWARD
Aberfeldy is a small Scottish town, populated with kind-hearted and compassionate people. One such individual is publican Gavin Price who runs The Fountain Bar, The Schiehallion Hotel and Pub and the Black Watch Inn and Croft Restaurant. He also finds time to manage Elgin City Football Club.
With over two decades of involvement in owning and leasing pubs, they play a central role in his life; even his two Bichon Frisé dogs, (Deacon and Brodie) are named after Edinburgh’s Deacon Brodies, where he used to drink.
He says, “It is something I’ve enjoyed doing and have got better at over the years. I like to think I have got a wee bit of experience.”
His Twitter bio reads; ‘Family, Fitba, and Pubs in that order!’ but football has always been a huge part of his life, he played with North Muirton U18s, Forfar Athletic, Kinnoull Juniors, Meadowbank Thistle and Brechin City. After he graduated from Edinburgh University, with a Bachelor of Commerce in Business Studies he moved to Holland for a two-year spell playing for the Dutch second-tier football team ADO Den Haag. He says, “It was an incredible experience from a professional footballing point of view but also culturally. It is a time I look back fondly on.”
He then moved back to Scotland and played for St Johnstone, and Stirling Albion before playing in Hong Kong for a year and also in England for Altrincham. But it was a move back to Holland that brought him into hospitality.
He explains, “I always had one eye on a career outside football and after going back to play football in Holland on a part-time basis when I was 26, I decided to go into business with two other guys and took over a large Irish pub called O’Casey’s in the Hague. Because I knew the bar well the role as manager fell to me.”
“It was a bit of an eye-opener. I didn’t have any experience at that point, apart from being on the other side of the bar. I learned from my mistakes at first, but soon got to grips with all the systems like stock control, payroll, how to do staff hours, the cash books, which I still use today.” After a few years he returned home. He explains, “I have strong ties to Aberfeldy, my family’s still here and I wanted to settle. I bought The Fountain
Bar but also began football coaching with Kinnoull Juniors and Jeanfield Swifts at the same time.” His passion for football continued and he joined Elgin City, as the assistant manager in November 2014 and taking over from the then manager Jim Weir in October 2017.
However, Gavin was also expanding his licensed trade business taking on both The Black Watch Inn, and Schiehallion Hotel. He says, “ I bought the hotel site with a couple of other guys and we refurbished the rooms and re-joined it back onto the pub.“
Then along came the pandemic.
His pub, The Fountain Bar became the hub of the ‘Feldy Roo’ project (named after Aberfeldy and Deliveroo). The idea was to supply older people in the area who were stuck at home isolating with a free cooked meal.
The day before lockdown was announced his team sprang into action. ”It was great to see it all come together so quickly. We began delivering just ten meals on the first day to use up excess food from the kitchen. It was just quite an instinctive response, but we put a film out on social media and it just exploded.”
Overnight it went from ten meals to 20 and within a couple of weeks, they were delivering 200 free meals twice a day, with the help of ten local businesses and at its height 140 volunteers. He adds, ““It really was a team effort, we didn’t ask anyone to get involved – they all volunteered. We had the best fed over seventies in Scotland.”
“I didn’t feel right about accepting the M.B.E. as a personal award, but my parents persuaded me that it was really an honour for the whole town. Unfortunately, I didn’t manage to attend the ceremony but was delighted to receive my medal in the post.”
In all, ten local hospitality businesses helped to provide lunches or evening meals. He embarrassedly admits, “Normally we wouldn’t have much to do with the competition, but the ‘Feldy Roo’ project really brought everybody together. We have good relationships today and that is another benefit.”
Julie Dunbar, the Schiehallion Hotel manager was heavily involved, and Gavin tells how important she is to his business, ”She does pretty much everything and without her, I would struggle.”
‘Feldy Roo’ project has been given many accolades, it was awarded the 2022 Scottish Charity Awards for Community Action and honoured at the Perthshire Chambers of Business Community Hero Awards. The Fountain Bar also won Greene King Pub Hero of the Year 2020. His work over the pandemic earned him a an M.B.E in 2020 for his services to the people of Aberfeldy during this time.
Says Gavin “I didn’t feel right about accepting the M.B.E. as a personal award, but my parents persuaded me that it was really an honour for the whole town. Unfortunately, I didn’t manage to attend the ceremony but was delighted to receive my medal in the post.”
After the pandemic it was the Ukranian war which next took his attention. Gavin was moved to help Ukrainians fleeing the war in their country and tweeted an offer of accommodation and work for two refugees at his Schiehallion Hotel. It started a snowball effect with the whole
Aberfeldy community responding which led to the formation of the initiative Highland Perthshire Welcomes Ukraine. Gavin modestly downplays his part saying, “It just mobilised a lot of people.”
People from Aberfeldy and surrounding areas certainly opened up their hearts and homes, with more Ukrainians being welcomed to Perth and Kinross, per head of population than anywhere else in Scotland.
However now Gavin is really focussing on driving his hospitality business forward. He says, “Over the last five years, hospitality has faced a lot of challenges, one of my biggest challenges has been staffing, and I would like to see the service industry promoted more as a career choice for youngsters. It is such a big part of the economy and you can now be properly rewarded, so Scotland should be proud of how good our hospitality is.
“In both football management and hospitality you need to motivate teams of people, it’s important to have a fresh and positive attitude and that can be hard at times.”
He tells us the secret to his success, “Is to trust in folk, and know what people’s strengths are rather than worrying about their weaknesses. It’s quite important, not just in football but with regards to the business. And being able to delegate, well, that is massive for what I do.”
He employs many of the same skills in both areas but enjoys the challenge of juggling their competing demands, he says, “I don’t think I know any other way, to be honest. I have always got full days which challenge me.”
“It was a bit of an eye-opener. I didn’t have any experience at that point, apart from being on the other side of the bar. I learned from my mistakes at first, but soon got to grips with all the systems like stock control, payroll, how to do staff hours, the cash books, which I still use today.”
ScotHot returned to the SEC alongside new drinks show In Drinks last month and almost 7,000 attendees enjoyed the experience over the two days. Just a few of the exhibitors and visitors are pictured.
Cru Holdings, one of the leading hospitality and travel companies n the Highlands recognised its top talent at a recent awards do at the Drumossie hotel in Inverness Around 150 staff and guests joined sponsors and the executive team for a glitzy white-themed party at the iconic Highland hotel, where 19 individual and team award categories were recognised following a three course dinner and wine.
Managing Director, Scott Murray said, “It has been an incredibly tough couple of years for both hospitality and travel, and these annual events are a great way of saying thank you. We very much wanted to ensure that this year was 100% focussed on the people within our business, and the usual corporate summaries and presentations were replaced by energetic performances, great food, and little surprises along the way.”
“It’s the most elaborate event we have thrown to date since the company started some 15 years ago, and was a success in every way. It’s not something that anyone will forget for some time, and we hope can go just a little way to reassuring our teams how central they are to our success.”
Glenfiddich entertained guests from the world of hospitality and spirits at the Royal Botanic Gardens in Edinburgh recently to celebrate the launch of the latest release within the renowned Grand Series. The new limited edition fusion Grand Yozakura is a 29 Year Old whisky matured at the Glenfiddich Distillery in Dufftown and finished in oak casks that previously matured the oldest distilled alcoholic spirit in Japan, Awamori, celebrating the finest flavours from Scotland and Japan.
Glenfiddich Malt Master, Brian Kinsman, revealed the new whisky in front of an audience which included licensees and drinks writers and Glenfiddich Ambassador Mark Thomson entertained the guests. Saying, “We are always looking to experiment with new finishes so when the chance arose to acquire rare ex-Awamori casks we saw an opportunity to push the boundaries and experiment with this highly unusual spirit. Glenfiddich Grand Yozakura has a recommended retail price of £1,500 RRP.
As Scotland’s only hospitality focused recruitment agency we are confident we can provide the highest level of support for both candidate and client.
Based in Glasgow, HOSPO are well connected with the strong, thriving network and are no strangers to the industry themselves. From bar backs to waiters to managers and regional operators, our team have been committed to Glasgow’s diverse hospitality industry from day one.
If you’re looking for a new permanent role, or simply something to fill in the gaps our team are waiting for your call.
For permanent OR temporary recruitment solutions contact a member of the HOSPO team today
David@hospotalent.com
Fraser@hospotalent.com
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Visit our website: www.hospotalent.co.uk
American themed diner restaurant, Monterey Jack’s has opened at M&D’s Scotland’s Theme Park in Strathclyde Country Park.
The impressively styled restaurant, which includes an outdoor terrace, is the largest to-date, catering for 250 covers, and represents the tenth location in Scotland with further openings planned.
The significant £250,000 investment has also helped create 30 full and part-time jobs.
Presented over two floors and spanning 4,000sq ft, the interior design is based on the legendary Wild West smuggler ‘Mad’ Jack Wyatt of the 1800s and includes a spectacular water feature based on a horse trough, stables for guests to relax and sit, and an outdoor heated gazebo.
The upper floor includes a ‘Wild West Street’ featuring dedicated
private party booths styled as a hotel, sheriff’s office, general store and barbers. It also features a jail where diners can be caught on camera behind bars as a fun souvenir of their visit.
Matthew Taylor Jr from M&D’s said, “We’re delighted to be opening the doors to such a fantastic branded restaurant which I am sure diners are going to love. We’ve invested significantly in ensuring the restaurant is a showstopper and there is nothing else like it. The interior has been cleverly styled and the popular menu includes a great choice of family favourites, not to mention the signature cocktails.
“The restaurant is a terrific addition to the Theme Park but is equally an attractive standalone destination.
“The opening has also generated a number of local jobs which is another welcome boost for the community, and we can’t wait to welcome guests.”
Monterey Jack’s Food & Beverage Director Naomi Dunkley said, “Monterey Jack’s are proud to work with the fantastic team at M&D’s on this unique restaurant. It truly will be an amazing dining experience for all and is almost a theme park within a theme park!”
Menu favourites that will be served include burgers, ribs, pizzas
and nachos along with full vegan, vegetarian and children’s menus, as well as a fantastic choice of desserts and signature cocktails.
Monterey Jack’s Chief Operating Officer, Scott Abercrombie added, “We have designed, in collaboration with the M&D’s team, almost from a shell, a totally new bar and restaurant with multiple dining zones, an amazing new glass frontage to enjoy the vista and outdoor terrace, and very special theme details to ensure that every customer is totally immersed in the MJ’s experience!”
The new Monterey Jack’s replaces the original Family Restaurant, just one of a number of attractions at M&D’s which has just opened to the public for the season.
The destination Theme Park features many attractions, including Amazonia, a tropical indoor rainforest and home to more than 60 different species, Devil’s Island Adventure Golf, Cosmic Bowl ten pin bowling and Krazy Congo Soft Play, as well a variety of thrill rides and rides suitable for all age groups, and a Game Zone arcade area. Seasonal activities are held throughout the year including special Easter events which will feature a family silent disco and other attractions.
“We’re delighted by Regency’s effort and dedication in securing the best deals for us. The extensive Regency network covers areas and suppliers across Scotland that weren’t previously available to us, improving our sourcing and streamlining our purchasing.”
Gary Marshall – Owner, Monterey Jacks Group
23 November 1942 - 4 March 2023
Russell Sharp the man who rescued the Caledonian Brewery, by leading a management buyout in 1987, and who helped to found Innis & Gunn with son Dougal as a joint venture with whisky distiller William Grant & Sons, died last month at the age of 80.
Russell, who was a well known character in the trade, was a renowned distiller and brewer until his retiral 12 years ago as a Director of Innis & Gunn. He stepped back three years after his son Dougal led a management buyout of the brewing business, which brought it into the Sharp family entirely.
I met Russell on numerous occasions over the years, but I rarely saw him on his own. He was one of these people who people gravitated to – because you knew you always get an interesting story and an opinion. He was a born raconteur.
Before turning his hand to brewing Russell worked in distilling with a pedigree that included 16 years with Chivas Brothers which at the time was owned by Seagram where he had responsibility for research and development, quality control and production. The brands he looking after included the Glenlivet.
He joined Caledonian as Head Brewer leading the famous buyout in 1987 and created brews such as Caledonian beers, 80/-, 70/and Golden Promise, the UK’s first organic beer. Perhaps his most memorable creation was Deuchar’s IPA which became the 2002 Champion Beer of Britain, the first ever Scottish beer to win that title.
Although living in Edinburgh for most of his life Russell was born in Tillicoultry and educated at Strathclyde University. He had been a keen mountaineer and on one memorable occasion he did a charity climb – mustering the strength to climb 14 munros in one day. His son Dougal spoke at his funeral and paid tribute to the man he called Dad. He said, “How do you put into words the life and character of Russell Sharp? Taking inspiration from the great man’s style, by being direct to the point. God only know how many of us have been on the receiving end of that, one of dad’s defining character traits. Nobody ever accused Russel Sharp of flim flam for he was a man of unshakable conviction, coupled with confidence in his opinions. Even the ones he knew were bloody well wrong. Boy did Dad love an argument…
“He was a natural born revolutionary – a game changer. Status quo, the ‘its aye been done this way’ mentality drove him mad and he sought at every turn to upset the establishment, trying to change and improve things.
“Some people even thought he was a touch over zealous about this. It lead him into many many fights with people carrying clip boards and wearing yellow vests. All of which he won.
“It is only with these convictions and confidence that you can achieve the sorts of things that Dad did. Whether that was climbing a mountain or scaling the heights of the distilling and brewing scene.
“Dad had an uncanny knack of being able to lead, to spot where to go next and then get there. And a child like enthusiasm for the journey and the imagined outcome. He had a deft touch and an uncommon ability to connect with people from all walks of life.
“I think his time in the early years at Caley most typified this character and cemented his reputation amongst the diverse drinks trade in Scotland. He was the perfect underdog, changing the beer market
one pint at a time. Socking it to the establishment.. the trade and drinkers across Scotland loved him for it and supported his efforts. A role he was uniquely placed to play.
Dad knew how to get the best out of people.
“Although the things he did were often serious or difficult to achieve, he always let the fun shine through in his approach to situations.
“To his family, particularly to me and Neil while working together, he was an inspiration and our most, shall we say, honest critic.
“I will never forget the time, having become head brewer at Caley, that we scooped first, second and fourth place at CAMRA’s first Scottish beer awards. Yes, you can all imagine what dad focussed on, bloody 4th place, and he didn’t hesitate to tell me. And that he could have done better.
“The following year we won first, second and third. Dad was unusually muted. 3 beers in first place was a boast too far even for dad.
“Dad loved dining out. To picture Russell in your mind’s eye is to see him and mum in a good restaurant, glass of beer or wine in hand, surrounded by people, right in the thick of it, telling stories or tall tales from his life or the lives of people close to him, everyone laughing.
“Some of Edinburgh’s best-known bars and restaurants undoubtedly owe their existence to dad, and his famed pals Elly and Mowat. If that isn’t a legacy I don’t know what is.
“Dad leaves behind a great legacy. From his family’s perspective he leaves a lifetime of fond memories and experiences, love and companionship and strong guidance.
“Mum, the love of his life and to whom dad was married for 60 years, Neil and me, Lorna and Rona our wives. His sister Rita. His grandkids Harry, Ruby, Euan and Calum whom he was especially fond of recently as he began to contemplate his fate. He leaves an unfillable hole but we rejoice at having had someone as special in our lives.”
Stuart Ross, former Chief Executive of Belhaven Brewery says, “Russell was always one of my favourite people in the trade - he was so passionate about Caledonian and latterly Innis & Gunn and he had great intuition about what makes a popular beer. A talented chemist and brewer by profession but a clever marketeer to boot. A rare mixture! Deuchars IPA was to Caledonian what Best was to Belhaven. Wonderful session beers.”
While Angus Meldrum, former MD of Tennents, added, “Russell was a true entrepreneur who changed our drinks industry for the better --- forever. He was a great friend for decades who lived life to the full, a bon viveur with never a dull moment when relaxing in his company. He will be sorely missed”.29
JOHN VALLANCE
The Seafood Experts
Proud to Supply Stravaigin
Congratulations to the team.
28
t is never easy taking over a well-loved Glasgow establishment and then embarking on a make-over. However Jemma Kiddle, Head of Development at Metropolitan Pub Company – who managed the refurbishment has managed to both enhance, improve and contemporise Stravaigin in Gibson Street, and the result has put a smile on everyone’s faces, the staff included.
This is no shiney refurbishment instead the company has sympathetically improved the bar and dining areas and created a new basement wine bar called The Cellar.
John Vallance, The Seafood Experts, Units D11-14, Glasgow Fish Market, 130 Blochairn Road, Glasgow, G21 2DU
Telephone: 0141 552 2825
info@johnvallance.com
Glasgow interior design studio Surface-ID - whose longstanding association with Stravaigin stretches back to the original expansion in 1994 – mindfully struck a balance between retaining many of the venue’s original quirky features whilst introducing a number of stylish new upgrades and luxurious finishes.
Sustainability translates heavily across the new refurbishment with aged brass wrapping around signage and display units,
reclaimed marble used across tables and countertops, reconditioned timber dressers used as new waiter stations, and salvaged accessories such as old theatre lights, vintage mirrors and antique chairs adding charm. Complementing these new eco-friendly touchpoints is Stravaigin’s existing idiosyncratic bric a brac including the old wooden boat hull, the rocking horse, the retro signage and the community book shelf.
One of the biggest evolutions has taken place in the basement of Stravaigin which has been transformed into The Cellar; a cosy and relaxed wine bar. In contrast to the high ceilings and lighter colours on the ground floor, The Cellar is now a warm and inviting space with an atmospheric, candlelit ambience, soft teal and stone colourways, rustic chevron terracotta tiled floor, untreated marble tables, and a new decorative wine storage wall created using old iron railings, all very much in line with Stravaigin’s salvaged style. Elsewhere, and given the emergence from a pandemic, the bathrooms have been stripped entirely and refitted with
brand new flooring, fixtures and fittings. As well as ensuring the highest levels of hygiene, the transformed bathrooms with their dramatic lighting, dark green tiling, marble vanity units, porcelain sinks, brass taps and luxury toiletries, exude an unmistakable vintage glamour.
Complementing the new design evolution, Stravaigin Head Chef Jambo has created a new menu brimming with springtime seasonality which can be enjoyed throughout all areas of Stravaigin seven days a week. Speaking about the refurbishment, Jemma Kiddle, Development Manager of Metropolitan Pub Company, said, “Surface-ID has done a remarkable job in striking the balance with a design that remains sympathetic to the Stravaigin we all love, and a functionality that is now fit for purpose. There is a real synergy across the various rooms within the venue now, with Stravaigin’s heartbeat of the bar now moving more cohesively into the restaurant and connecting with The Cellar wine bar downstairs too.”
The Ship in Irvine re-opened in February and it has certainly been a journey for owner Christopher Murray whose family have owned the pub for the past 30 years. The reopening has been somewhat bittersweet for Christopher as he is the only remaining original partner – his father Iain died in Dubai thirteen years ago, and his brother Jamie at the start of the pandemic.
At its height The Ship Inn was easily the most popular pub in the vicinity with people travelling miles for its famous steak pies ‘the wee wan’ and the ‘big wan’, not to mention his father’s patter, and Christopher is hoping that the pub will prove just as big a draw in the weeks, months and years to come.
Although he has made some changes to The Ship, dropping the word ‘Inn’ for a start I am sure that his dad and brother would approve of the efforts that he has made to ensure the future of the pub.
It certainly has been a labour of love for the entrepreneur, who has put his all into ensuring that the old lady looked her very best and was ready to sail again.
He told me, “I’ve adopted the hashtag “this ship must sail,” but he admits that the whole process has been emotional. “I feel my dad and my brother with me all the time – and I can hear my dad in my ear. I often look up expecting to see them there.”
Although he is there – in a framed picture on the wall of the pub, carrying a bunch of flowers.
No doubt he would be very impressed with all the effort that Christopher has put into getting The Ship shipshape. He worked tirelessly throughout the pandemic and smiles ruefully when I compliment the tiled area in front of the bar, which I remember to have been very dark. Now you can see each individual tile. “I restored the floor myself,” he tells me. “I was down on my hands and knees with a steel brush. There was years of debris – although we used to wash it, we never had time to give it a really deep clean.”
It’s not just the floor that is gleaming – the bar area – adjacent to the bar itself has a new wood roof which reminds me of ships bows and indeed that was the whole idea. Says Christopher, “It was really dark in here and full of Burns memorabilia – I thought this isn’t a Burns museum - he doesn’t drink here any more, so let’s lighten it all up. You can’t always hold on to the past. The wooden ceiling now represents the hull of a ship and a ship always has to go forward.”
This area is a mix of ecletic armchairs – none of which match, and that was deliberate, “I wanted to make it cosy and bespoke and we have upcycled just about everything and reupholstered. If a chair breaks we can replace it with another one, but it doesn’t have to match.”
There is also a wood burning stove. “My best investment yet,” he smiles. The area where the stove is was previously a cold area. But now everybody comes and once they are seated beside it,
“You can’t always hold on to the past. The wooden ceiling now represents the hull of a ship and a ship always has to go forward.”
they don’t want to move.”
This area is very much for walk-ins who just want a drink, and for pre and post dinner. Says Christopher, “It is a pub, and we want to play up these credentials. You don’t just have to come to eat.” What has not changed very much, except for a lick of paint and a refresh of the tables – which have been sanded to a lighter colour, is the dog friendly area which remains very popular. But he has also introduced new pictures here, including one of his whippet, Willow, a gift from the people who did the artwork in the pub, and some mats for the dogs who prefer not to lie on the tiled floor. In fact Artisan Artworks also did the mural on the outside of the pub which some have said bears an uncanny resemblance to Christopher.
Beyond the bar the area which previously served as the servery has been sectioned off, the windows used in the partition wall have been upcycled, and the one door to the toilets has been blocked off. This area Christopher describes as a “hybrid area”. This area also has a wood burner which Christopher put in himself. He smiles, “No doubt people were wondering why I was acting as chimney sweep. But the fitters wouldn’t go along the roof. So I did it.”
This is where the resemblance to his dad ends – his father wasn’t a DIY enthusiast, but now Christopher is quite the expert. He even did the ceiling himself in the restaurant area. He explains, “Ceilings always look a bit boring, and I had seen this idea in a
pub in New York – where loads of framed pictures were putluckily for me the ceiling was wallpapered so I was able to use the paper as a guide – I tried to make them all look random.”
The restaurant also has a few new large family booths and new wood panelling and the configuration of the tables is a bit different. Once again the dark wooden table tops have been sanded down and are now much lighter and the walls are all a classic blue/green colour. Says Christopher, “We wanted a nautical feel, but not too nautical.”
The restaurant also features some huge old brewery mirrors which have been in the pub for many years just not in this space. However the upstairs space for the time being is not being used. One of the areas that Christopher was keenest to show me was the toilets. Anyone familiar with The Ship Inn would remember rather draughty basic loos, but not now. They have been redesigned from sportshall feel to boutique bar feel... and his wife lent a hand here. “She put in all the nice little touches such as the greenery.”
Throughout the pub there are lots of positive phrases – some of which are old sayings of his dad. Such as ‘Stay on board’, and others such as ‘Don’t go in the water!” Says Christopher, “My dad used to say that all the time, but we never worked out why!”
Certainly Christopher might not be going into the water anytime soon, but he has certainly more than dipped his toe in with the re-opening of the pub.
So we have a new First Minister in the shape of Humza Yousaf – one of his pledges during his campaign for office was that he would re-look at DRS. Certainly in the last few weeks all the major supermarkets have also spoken out with regard to it not being ‘fit for purpose’ in the timescale, while the Chief Executive of Circularity Scotland has also said that he doesn’t expect all the return points to be up and running! Never mind the return points what about the pick up points... ie hospitality premises from the islands to the north. The whole debacle is rumbling on – will it be halted? That is anyone’s guess but my feeling is that the legal ramifications of delaying would be very costly...
I sincerely hope that the First Minister takes the time to get to know the hospitality industry – especially as ministers the industry was dealing with such as Ivan McKee and Kate Forbes have stepped back.
I went to a fabulous dinner with Glenfiddich last month – it took place at the Royal Botanical Gardens in Edinburgh and it was a great night – more so because I got the chance to catch up with people that I had not seen for years including Tatsuya Minagawa (pictured right) of The Highlander Inn – who I first met some 20 years ago...Murray Lamont, John Tindal and so many others. These type of events always remind me what a great industry this is and it is great to see Glenfiddich still pushing the boundaries with its latest whisky – Grand Yozakura, well done to all concerned – we certainly captured the moment!
I was very sorry to hear about the death of Russell Sharp - see our obituary – he was a great character, which sadly are becoming fewer and fewer. Another great stalwart of the trade Ronnie Bullock also died recently. He started out working for Tennents, then Black Bottle and before he retired he was with Inverarity Morton and was well known for hosting their trade golf events. He was also a familiar face at the Royalty Burns having held the role of President twice. Our thought go out to his wife Christine and his two sons.
We are delighted 2023 has already brought in some new o ers and we are keen to add to our portfolio of success so why not market your business through us?
We are delighted 2023 has already brought in some new o ers and we are keen to add to our portfolio of success so why not market your business through us?
Thanks to Fraser McIlwraith, Josh Barr and Stuart McPhee for taking the time to take part in a wee focus group on non alcohol drinks. We will have the article in the next issue - it was very interesting to get their thoughts.
Happy easter to all clients and buyers - with some recent completions and more deals in the pipeline we are pleased to see the market having regained its momentum with Spring in the air. If you are considering selling or indeed buying, contact us directly on: contact@therestaurantagency.com or call me, Alan Goldie on 07850 161373 or the office on the number above.
add to our portfolio of success so why not market your business through us?
we are keen
Ian Brown Food + Drink Gi nock, Glasgow
It’s that time of year when the sun starts to make its appearance here’s a wee reminder to enter the Thatchers Cider competition before the 30th April. You could win one of three top prizes of a £10,000 garden makeover. Each winner will be offered a bespoke makeover of their outside space, ensuring the design meets the needs of the winning pub and its customers. There will also be 10 runners-up prizes of a garden parasol kit, comprising a sought-after Thatchers jumbrella and five eye-catching premium parasols. To enter the competition, pubs simply need to purchase three 50-litre Thatchers draught kegs from participating wholesalers before the closing date of 30th April 2023.
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