Can you believe that Christmas is almost here. I have got my fingers crossed that it is going to be a good one. Certainly there has been a flurry of new openings and quite a few planned before Christmas. Nicola Walker checked out Margo, Sebb’s and Berlinkys in Glasgow while I caught up with an old friend Colin Barr. It’s hard to believe that the Bier Halle is 25 years old. Congrats to the whole team. The Scottish Hospitality Group also celebrated its first birthday with a lunch at Barolo. Stephen Montgomery’s Review of the year is on page 21 along with some photos of the lunch. We also invited some key licensees in the trade to give us their lowdown on the past year and their view on what is to come. Of course they all mention the budget. We go to press ahead of the Scottish budget, I hope they give us some good cheer.
That’s me signing off for 2024. Hope you all have a busy and profitable Christmas.
See you all next year.
Susan Young, Editor susan@mediaworldltd.com dramscotland.co.uk
10 REVIEW OF THE YEAR Licensees from around the country give us their lowdown.
14 THE BIER HALLE CELEBRATES 25 YEARS
SCOTTISH HOSPITALITY GROUP FIRST BIRTHDAY
23 20 DESIGN FOCUS MARGO & SEBB’S, GLASGOW
28
BERLINKYS, GLASGOW
restaurants and hotels.
publisher Sue pulls no punches.
ZIBIBBO PROMISES NEW DINING AND RETAIL EXPERIENCE
Ondine relocates and announces new partnership
Ondine Oyster & Grill has announced that in early 2025, it will be moving from its home of 15 years on George IV Bridge to a new venue in Edinburgh city centre, and also opening at Seaton House Hotel in St Andrews.
Ondine, which was opened in 2009 by Owner and Chef Roy Brett, (above) said that the move is the result of the ongoing works to the façade of the current building.
Roy said, “It is with mixed emotions that we share the news that after 15 years, Ondine will close its doors on George IV Bridge at the end of this year.”
Announcing Ondine’s move to new premises as well as the new partnership, Roy said that they will be moving to “brand new premises within the city centre very soon and today we announce the exciting news that we will also be opening our first ever restaurant outside of Edinburgh in the Spring of next year.
“Thanks to our long-standing partnership with our great friends at Valor Hospitality, we are proud to be opening Ondine Oyster & Grill in Seaton House, St Andrews – their new luxury 5-star hotel overlooking the West Sands and the famous Old Course itself. It’s shaping up to be a fantastic year and we can’t wait to get started!”
The Gatsby brings the prohibition era to Renfrew!
A new 1920s prohibition themed cocktail and wine bar called The Gatsby has opened in the town of Renfrew. The sleek new venue is the brainchild Esther Kelly
After an extensive 9-month refurbishment, the majority of which Esther has done herself, the bar, which was originally a hairdressers, is now open and is a welcome addition to the area offering Gatsby themed cocktails, wine, cheese boards and charcuterie. Esther, 58, comments, “I am Renfrew born and bred, and it was my dream to open this venue. It just goes to prove you are never too old to realise your dreams. I should have done this years ago.
Liberté and 1819 cocktail lounge debut at Apex Waterloo
Liberté Café-Bar & Brasserie and Bar 1819, at Apex Waterloo Place Hotel in Edinburgh, opened at the end of November. The venue is part of a £2 million ground-floor renovation of the hotel and combines a brasserie restaurant, private dining area, and a cocktail bar.
The design, by Edinburgh architects ISA, is inspired by Georgian interiors and the Palm Courts of the 1800s. The project also involved hospitality specialists Stuart McCluskey, former co-owner of The Bon Vivant and current owner of Paz and Little Capo, and Ian McLaren, a former Bacardi digital director and owner of Neoteric Spirit.
Liberté will offer a menu that highlights Scottish produce with European influences and Bar 1819 will feature a range of cocktails and drinks developed by McCluskey and McLaren along with craft beers, single malts, and wines from Scottish and international suppliers.
“It has been exciting to work with the team at Apex. Their enthusiasm for delivering this project has been infectious. Ian, Will, and I have relished developing a beverage programme fit for such a beautiful setting, focusing on working with quality products and local suppliers,” said Stuart McCluskey.
Landys brings the seaside to the city!
The Crolla family, who own the Vittoria restaurants and the Brunswick Bookclub in Edinburgh, are set to launch a new modern fish and chip restaurant called Landys in the capital. Landys will replace Byron Burger in North Bridge and is set to open this month. The venue is being fully refurbished to feature booths, high seating and a bar area, and they have promised a reimagined take on a seaside chippy.
She continues, “I literally stripped out everything to find all the original architecture and history of the building and I have designed the bar myself. It’s been stressful at times, but I’m delighted with the result from the fireplace to the 1920s artwork to the Gatsby themed arched mirrors. I’m a big Gatsby enthusiast, so this is my perspective on what the 1920s would look like in the 2020s.
“It’s been so busy since opening that we were even having to turn people away on our first week. We’ve had people coming in from all over of Glasgow and the reaction on social media has been amazing as well.”
Emma and Andy McSween, the couple behind Ralph & Finns, Vroni’s Wine Bar and Malo opened their new venue in Princes Square at the end of November.
Set in the former Buzzy Wares basement space, the all-day casual dining restaurant has been completely refurbished and features a mix of metal and wood finishes, a “showstopping tiled bar”, and includes a mezzanine which is also available for private hire.
Executive Chef Kevin O’Neill has designed a menu featuring small and large plates and the 120-cover restaurant will also have its own lifestyle shop which will open in the coming weeks in the adjoining space.
Said Emma, “The space is designed as a place where people feel welcome from morning until late, whether they’re coming in for a morning coffee, a relaxed lunch, or a festive evening out.
“Being a family-run business, we really want Zibibbo to feel accessible to everyone while offering a beautifully styled experience that adds something unique to Glasgow’s dining scene.”
NEWS
Deerness Distillery expands offering with new Kitchen & Bar
Family-owned Deerness Distillery on the Orkney Islands has opened its Dashing Deer Kitchen & Bar marking a milestone for the Distillery, which has grown from crafting awardwinning gin to distilling its first newmake spirit.
Led by husband-and-wife team Stuart and Adelle Brown, the distillery’s expansion includes new fermentation tanks and mash tuns, with plans to partner with local farmers to source key ingredients for their Orkney whisky.
Stuart, now Chair of Orkney Food & Drink Regional Food Group, sees the destination as both a showcase for local producers and an extension of the distillery’s mission to honour Orkney’s resources, saying, “Collaborating with other Orkney producers is at the heart of our vision. The café’s evolving menu features ingredients from Orkney Food & Drink members, reflecting the island’s seasonal bounty.”
Indigo Yard in Edinburgh’s West End has undergone a refurbishment this month and has now reopened. The Montpeliers owned venue has a refreshed look and a brand-new bar area. The refurbishment was completed by Francey Shopfitting who shared it was a “beautiful refurb completed in record time.”
Innes Bolt, Managing Director of Montpeliers told DRAM, “Indigo Yard is such an institution, and our recent updates focused on refreshing and enhancing the space rather than undergoing a complete redevelopment. We’ve introduced more colours and added elements of comfort however the overall Indigo of old still very much remains!”
Dulse expands with second restaurant in Leith
Edinburgh’s seafood restaurant, Dulse, part of the Dean Banks Group, has opened a second location on the shores of Leith.
The decision to open a new branch in Leith was largely inspired by the success of the group’s summer seafood pop-up, Plaice in the former ASKR site.
The new venture Dulse Leith will “embody a relaxed, community-focused atmosphere designed for people to come together, enjoy a meal, or share drinks with friends.”
CEO Dean Banks said, “After our Plaice pop-up this summer was a huge success, it showed us that there was a real demand for quality seafood that’s locally sourced and affordable. The support we received from the community was overwhelming and made it clear that opening a second Dulse was the right move.”
Plans have been submitted that could bring Indian restaurant chain Dishoom to Glasgow for the first time, with proposals to merge two vacant units in the former A-listed Stock Exchange building on Nelson Mandela Place. The application, lodged with Glasgow City Council by Savills on behalf of AECR UK Investment, seeks to combine ground floor and basement spaces. If approved, the revamped space would host the new restaurant.
Dishoom, known for its homage to Mumbai’s 1960s Irani cafés, has become a popular dining destination across the UK. Its locations include Edinburgh, Manchester, London, and Birmingham.
Glasgow’s second All Bar One is set to open at Glasgow Central Station after getting its licence.
Mitchells & Butlers, which owns the brand, aims to revitalise a vacant unit above M&S Simply Food with plans to convert the former Central Bar, closed since 2016. The plans for the conversion of the unit are now with Council planners with hopes that work can begin in April for an opening in August 2025.
The Bonnington in Leith has officially opened under new ownership. Carlo Carrozzi, known for his successful street food venture, The Peruvian at Edinburgh Street Food, has refurbished the pub as a cocktail bar serving small and sharing plates with a Peruvian twist.
Carlo Carrozzi, who also has a background in Edinburgh venues including The Voodoo Rooms, Dragonfly, as well as The Peruvian, said, “I have always had ambition to open a cocktail bar and when this location came up, I couldn’t turn it down. It is the perfect space, so versatile and it is a well-known institution in Edinburgh, which I plan to continue its tradition as a great local. I’m looking forward to bringing some of my Peruvian flair to The Bonnington and I can’t wait to welcome everyone as we re-open the doors.”
Bamboleo continues Beat 6 charity footsteps
Six Company launches Bamboleo
Nico Simeone’s, Six Company, has introduced Bamboleo (formerly Beat 6), a new Spanish steakhouse and wine bar, in the Glasgow suburb of Bearsden.
As with Beat 6, this venue will continue to support the Beatson Cancer Charity. After already raising a staggering £1 million the company now have a goal of raising £2 million for the cause and every meal sold at Bamboleo will help raise more funds to support cancer patients and their families across Scotland.
The company promise the new concept will ‘showcase topquality ingredients with traditional Spanish flavours and deliver an exceptional local dining experience in a warm and inviting atmosphere.’
The restaurant seats 48 people over two levels and the new interior combines warm timber and earthy tones with Spanishinspired tiles, brown leather chairs, and an open kitchen. It will offer an a la carte menu featuring a choice of tapas, starters, mains and desserts which will be available for lunch and dinner Monday – Saturday. There will also be a Spanish Sunday Roast menu served all day Sunday and a specially curated wine list.
Six Company Chief Executive and founder Nico Simeone, said “I am really excited about the next steps in our fundraising efforts for Beatson Cancer Charity with the launch of Bamboléo. It’s incredible that we’ve already reached this milestone, and we’re excited to welcome customers to our first Spanish cuisine-inspired restaurant.”
A LUCKY STRIKE FOR THE LAZZURRI GROUP
Elevated dive bar and grassroots music venue, Lucky Strike, has opened in Glasgow in the former August House unit. This is the second venue the Lazzurri Group, who also own Tabac and Devil Of Brooklyn, have launched in the past few months after introducing The Last Bookstore on Hope Street in October.
Inspired by American-style rock and indie dive bars, the new venue will offer beers, cocktails, American eats and live music with late opening hours on Fridays and Saturdays. Live bands will also play each weekend at the event space downstairs.
Euan Barker, General Manager at Lucky Strike, said: “Lucky’s is the style of place that has always drawn me; and my experience in the industry so far, running TABAC, and before that The Palais, has all been setting me up for an experience like this. For someone who has worked in, and has very close ties to the Glasgow music scene in particular, I’m ecstatic to take on this challenge.
“With the amalgamation of beer, bourbon and good old-fashioned American Diner scran hand-in-hand with the draw of live music and fun events in a dive-style bar; it’s a recipe for success.
“The scene here in Glasgow for live music is almost unparalleled on a national level, and the thought of being able to create a stamp on that stage is something that fills me with both elation and anticipation.”
LIDO GETS SET TO OPEN
Lido Musselburgh is getting set to launch. It’s the latest venture from Buzzworks. The Group already have two - located in Troon and Prestwick.
Head of Food, Scott van der Hoek, said, “We’re excited to bring Lido to the East Coast and showcase our much-loved menu.
“Pizza is a particular passion for us, and we’re delighted to share our authentic Neapolitan recipes with the Musselburgh community.
“Aside from this, our café, bar, and restaurant will offer something for everyone, with an all-day dining experience that transitions seamlessly from breakfast rolls and cakes to hearty lunches and casual evening meals.
“We’re super excited to be able bring our culinary delights and signature hospitality to the East Coast.”
Recruitment is currently in full swing,with an opening date imminent.
Meanwhile the group have just finished the refurbishment of their Prestwick venue which has been given a facelift ahead of the festive season.
Scotland’s
finest named in global best restaurant list
La Liste, which publishes the World’s Best Restaurant list based on reviews from over 1,000 publications and millions of online reviews, has revealed its latest global ranking of the world’s 1000 best restaurants – and Scotland has a number of eateries making it into the global elite.
It includes Number One, at The Balmoral, lead by head chef Mathew Sherry along with Glenturret Lalique at the Glenturret Distillery in Crieff, Andrew Fairlie in Auchterarder, The Kitchin and Martin Wishart in Edinburgh, The Peat Inn in Cupar, The Inver in Cairndow, and Cail Bruich in Glasgow.
Emma Hemy Restaurant Manager at Number One, at The Balmoral, said, “We’re honoured to be celebrated not just as one of the best restaurants in Scotland, but also the world. Our dishes are fashioned using seasonal ingredients carefully sourced from an exceptional list of trusted suppliers, fusing Scottish cuisine with modern flair. Our goal is to deliver worldclass Scottish hospitality – and it’s fantastic to be recognised for doing just that.”
BRAND NEWS
COVER STORY
Ewan McGregor receives his own cask of Lagg Single Malt
Lagg Distillery on The Isle of Arran has gifted renowned Scottish Actor Ewan McGregor his very own cask of Lagg Single Malt. This was presented to him following his recent visit to the island and collaboration with Lagg’s sister distillery at Lochranza. He paid a visit to the distillery where he was officially presented with one of their very first fill Bourbon Barrels of Lagg Single Malt.
Ewan was a huge part of Isle of Arran Distillers in their early years. Their sister distillery, Lochranza, presented him with a Sherry Hogshead in 1998, which has since been bottled to raise money for charity.
Ewan has also just raised £135,000 for Children’s Hospices Across Scotland (CHAS) after auctioning 150 exclusive bottles from his very own personal 1998 cask of Arran Single Malt Whisky from Lochranza Distillery.
Lagg Distillery Manager, Graham Omand commented on the partnership: “We were absolutely thrilled to welcome Ewan McGregor to the distillery recently and gift him with his very own Lagg cask of our Single Malt. We very much look forward to seeing how this liquid matures and continuing our partnership with Ewan moving forward.”
Diageo launches Luxury Group
Diageo has announced the launch of the Diageo Luxury Group, a new global division that brings together its high-end spirits, brand homes, and exclusive experiences under one umbrella. This new division will focus on Diageo’s top luxury brands, including Brora and Port Ellen, as well as visitor attractions like Johnnie Walker Princes Street in Edinburgh and the London wine merchant Justerini & Brooks.
At the same time as this global initiative, Diageo Great Britain is launching a local counterpart, the Diageo Luxury Company (DLC), to develop luxury experiences with a focus on brands such as Don Julio, Johnnie Walker, and Cîroc.
This division will bring together 15 brand homes and distillery visitor experiences including Johnnie Walker Princes Street as well as Diageo’s extensive stock range - representing nearly half of all casks in Scotland.
Peddlers Gin has joined the Amber Beverage portfolio. Rio Liu, co-founder and CCO of Peddlers Gin said, “We are delighted to expand our presence in this key market in partnership with Amber Beverage UK. We are passionate about showcasing premium craft Chinese spirits in the UK, and are confident that with Amber we have a partner that shares our vision.”
MY NAME’5 DODDIE FOUNDATION UNVEILS SPECIAL WHISKY
My Name’5 Doddie Foundation, in collaboration with Duncan Taylor Scotch Whisky, has launched a special bottle of whisky to add to its product line-up, just in time for Christmas.
The whisky is named Number 868 in honour of Doddie Weir OBE being the 868th rugby player to be capped by Scotland. This specially blended scotch whisky bottling also features Doddie’s distinct tartan on the label, created by Genoa Black.
To date the whisky firm have sponsored various fundraising events for the charity including Kenny Logan’s epic challenge to raise £555,555. Logan, along with a host of celebrities, undertook a 700-mile gruelling walk and cycle from Murrayfield Stadium to the Stade De France in Paris to deliver the match ball for the Scotland versus Ireland game.
Marketing Manager for Duncan Taylor Scotch
Whisky, Kevin Alston commented; “We’re proud to have supported the charity donating over £30,000 so far to help fund research into finding a cure for MND. We felt there was an opportunity to get more involved this year by creating a dram that we think Doddie would have approved of, where every purchase supports the Foundation.”
Paul Thompson, Director of Fundraising, My Name’5 Doddie Foundation, said: “It’s well documented that Doddie loved a dram, and it’s a very special moment for the Foundation to release its first core whisky product in partnership with Duncan Taylor Scotch Whisky.”
Number 868 is available online at £47 for a 70cl bottle with a 40% ABV, exclusively through The Spirits Embassy.
ARBIKIE INTRODUCE NEW HIGHLAND RYE CORE RANGE
Arbikie has a new Hlighland Rye core range to add to its family of whiskies. The new Highland Rye family is the amalgamation of its previous releases. Dr Kirsty Black, Arbikie Master Distiller commented, “This is the next stage of Arbikie; by creating this new core range we continue the revival of rye in Scotch whisky distilling.” Iain Stirling, Co-Owner of Arbikie Distillery commented: “As a legacy family business, this is a very significant day in our journey to building a sustainable, family-owned whisky business. We’re very lucky to be able to grow all the grain that we need to distil, as this helps give our whiskies unique provenance as well as distinct flavours from our coastal location and the rich soils where our barley, wheat and rye grow on Scotland’s sunny and fertile east coast.”
“Rational systems would always be my recommendation for anyone looking to modernise their kitchen.”
Graeme Cheevers
RATIONAL HELPS UNALOME BUILD A SUSTAINABLE KITCHEN
ElEvating MichElin-quality food production
Unalome, a Glasgow-based restaurant led by renowned chef Graeme Cheevers, earned a Michelin star within just eight months of its opening.
The restaurant’s innovative approach combines Japanese and French culinary techniques, reflecting Graeme’s creative and inventive style. With a focus on sustainability and seasonality, the menu is ever-evolving, sourced from local suppliers and grown in-house, offering diners a unique farm-to-fork experience.“I like to take my influences and combine them in new ways, in my style,” Graeme explains. “The menu is always changing as new ingredients become available with the seasons.”
This philosophy is reflected not only in the food but also in the restaurant’s operations, which prioritise sustainability and ecoconscious practices in fine dining.Under Graeme’s leadership, Unalome underwent a comprehensive refurbishment, including the installation of an open-plan kitchen equipped with state-of-theart technology.
throughout the day, knowing they’ll come out exactly as we want them thanks to the programmable recipes.”
The self-cleaning function of the iCombi Pro has been particularly popular with staff, as Graeme notes, “Not having to hang around cleaning it at the end of the day has been a big hit. Just set the self-clean cycle and go home!”
Among the kitchen’s cutting-edge appliances are top-of-the-line Rational products, including the iVario Pro 2-S bratt pan, and iCombi 10-1E, and iCombi XS combi steamers. The iVario Pro, which has two independently operating pans, is a key piece of equipment for Graeme’s team. “We mainly use the iVario Pro for making stocks and sauces,” Graeme explains. “During service, we use it for cooking sous vide, so it’s in use pretty much the whole day.” The appliance allows the team to use tougher cuts of meat, which can be set to cook overnight, resulting in tender, flavourful dishes.The multifunctionality of the iVario Pro has greatly improved efficiency at Unalome.
As well as the main open-plan kitchen, we have a small prep kitchen,” Graeme continues. “Having something that can replace five traditional appliances makes everything much more streamlined.” Additionally, the staff appreciates features like AutoLift, which reduces manual handling and makes cleaning easier, creating a more pleasant working environment. “They love how easy it is to clean, and at the end of the shift, they use it to make a communal dinner for everyone, which always goes down well!” Graeme adds. The iCombi Pro is another vital asset to the restaurant. “We use it for everything,” says Graeme. “We bake our own bread, and it’s great for that. We can also set it up to prepare batches of canapés
Both the iVario and iCombi Pro allow for easy programming of new recipes, which is a significant advantage given Unalome’s frequently changing menu. “It’s very easy to set up new recipes,” Graeme explains. “This is hugely beneficial as our menu changes so often.”
Recipes can be uploaded and edited via Rational’s ConnectedCooking platform, giving Graeme remote access to operational data. “I can check on what they’re cooking when I’m not in the kitchen, ensure cleanliness and hygiene standards are met, and monitor HACCP data. It saves a lot of time,” he says. As concerns about sustainability and energy consumption grow, modern cooking systems like Rational not only improve efficiency but also help address staff shortages. “Not only can fewer people produce more food with them, but new staff are also attracted to working with modern equipment,” Graeme adds.“Rational systems would always be my recommendation for anyone looking to modernise their kitchen,” says Graeme. “Without them, we’d face more maintenance issues, tighter time constraints, and a more crowded kitchen with extra appliances. Our Rational systems reduce waste, energy consumption, and create a more pleasant working environment.”
Are you ready to take your kitchen to the next level? Book a free consultation visit with an expert Rational sales manager to discuss your kitchen goals: RATIONAL AG (rational-online.com) or call: 01582 480 388
REVIEW OF THE
It has certainly been an eventful year. This issue we asked some key operators in the industry to tell us what their highs and lows have been. From Dundee to Inverness find out what they had to say.
WHAT HAVE BEEN YOUR HIGHLIGHTS/POSITIVES OF 2024?
Scott: Taking our top performers away on reward/training trips to Turkey and Thailand. Seeing the markets start to stabilise.
Louise : We were thrilled to be announced as one of the Sunday Times Best Employers and so much hard work went into that. In addition, we are still here! Still digging deep and being the best we can be. We took 7 of our team to Nashville in November for a research trip and that was one of the highlights for me. To be able to show, experience and enjoy with the message to the team being, “be more Nashville!”
Billy: Creating a strong entertainment calendar and reaping the benefits with high footfall. Winning awards and seeing the staff’s hard work rewarded.
Libby A big highlight for us was winning Hotel Scotland, Family Business of the Year at the Scottish Bar and Pub Awards. Other positives have been the launch of our brandnew website by Clockwork Media and the opening of The Wee Larder onsite, which is a space for guests to pick up local food and drink to enjoy during their stay or at home.
Michael: We’ve had our first full year of trading 2 new Buck’s Bars in Edinburgh. It was our first experience venturing outside Glasgow and it has been such a pleasure to see Buck’s being embraced in the capital. I’m really proud of the team we’ve build over there.
Brandon: We opened our 5th venue in the shape of Tempura in Troon and we also opened our production unit and head office. On top of this, we were delighted to win ‘Casual Dining Venue of the Year’ award at 2024 Scottish Bar and Pub Awards.
Iain: A personal highlight for me has been taking The Tap Yard on independently. It’s been amazing to see how our managers have developed over the last 12 months and we’ve been able to retain a great team. The Tap Yard has done well this year despite it being a difficult time for the industry. We have focused on the customers experience through sport and been consistent with a focused food and drinks offer. It’s great to see the same faces coming back time and time again.
I’ve also been very fortune to gain some new mentors this year which came from my nomination at this years Scottish Bar and Pub Awards.
his years Scottish Bar and Pub Awards.
John: We have managed to see growth across our business despite the Scottish Summer only lasting what felt like a few days and we have seen an increase in new customers across the board. Our team have been incredible - we have a lot of longstanding members of staff along with a fairly new management team. We have also now broken the 40 years mark in this family business and our staff are a big part of this family.
WHAT HAVE BEEN THE LOWLIGHTS/NEGATIVES?
Scott: 2024 has been one of the strongest years for us as a group, with increased visitor numbers, an ever-lengthening tourism season, and plenty of opportunities to grow. However, the industry-wide challenges of recruitment and a shrinking talent pool remain, making it more important than ever to focus on attracting and retaining the right people -something that we focus strongly on.
Louise: 2024 has been the lost year. So much effort and invention going into to support a business that seems to attract ferocious political, social and economic headwinds. The kick in the teeth was the budget announced last month.
Billy: The balancing act of training staff to a high level while balancing the books - increased costs have made this harder than ever.
Libby: The economic uncertainties impacting discretionary spending have been a challenge, along with the policy changes that the labour government is implementing, including increases to minimum wage and employer national insurance contributions. On top of that, labour shortages in hospitality continue to be an issue, making it hard to maintain service excellence. We are trying our best to adapt and manage these challenges as best we can, but it is taxing.
Michael: LEZ. An ineffective, undemocratic, disproportionate shambles that is having a seriously negative impact on our city centres.
Brandon: Another tough year for the industry where costs have to be monitored and controlled on a daily basis in particular utilities.
Iain: The closure of Metropolitan was devastating and disappointing for a lot of us in the team and customers. That was probably one of the most difficult things I’ve went through but the team supported each other through the process. Obviously next year it will be more expensive to
We spoke to Scott Murray, Founder and CEO, Cru Hospitality, Louise MacLean – Business Development Director –Signature Group, Billy Milligan, Director, Finsbay, Libby Sutherland, Partner, Forbes of Kingennie Country Resort, Michael Bergson, Bucks Bar, Brandon Van Rensburg, Director, West Coast Hospitality, Iain Reid, Director, The Tap Yard and John Black of the Fort Hotel.
THE YEAR
hire staff and we’re still awaiting any kind of support from the Scottish Government. Hospitality seems to have been forgotten about.
The negatives have been the ever-increasing costs, especially “The Budget!”, which pretty much hits hospitality at every angle - energy being the worst. These companies seem to be a law unto themselves! Hopefully the Scottish Parliament will realise how important hospitality is to our economy and show this in their budget.
HAVE THERE BEEN ANY BRANDS THAT HAVE STOOD OUT FOR YOU THIS YEAR AND DESERVE A PAT ON THE BACK?
Scott: Molson Coors is a brand that we have a really close relationship with, and have consistently stood out with their proactive engagement, generous incentives, and commitment to fostering strong partnerships. Their collaboration with OVO Hydro has brought exciting incentive opportunities for our teams. Similarly, William Grant & Sons consistently impress with their innovative products creative marketing, setting a high benchmark in the industry. We are fortunate to work with many supportive brands in both food and drink, and and it wouldn’t be fair not to also mention the support we get from Pernod Ricard, Amber Beverage, and Mangrove, however there are many others!
Louise: Heineken’s support during the Euros was magnificent. The branding, the fun, the message “if you can’t get to Munich, we’re the next best thing” at Church on the Hill and Black Bull. As brand owners, they were up for the cup and keen to experiment – this was refreshing and showed in the massive increase in sales. Brand investment pays off and we are grateful to all the brands we work with for their ongoing commitment and support. We couldn’t do it without them!
White Box canned cocktails - a fun, simple alternative with a really great aesthetic.
For us, we have some incredible local suppliers including Angus Alchemy, Tollhouse Spirits, The Gin Bothy and Lost Orchard Cider all located within a short distance to the resort, giving guests a true taste of local.
Michael: Panther Milk! What those guys have achieved in such a short space of time up against the big brands is incredible.
Brandon: Vimto. They supply really good quality post-mix soft drinks. Not only is it a consistent product but they offer great technical support - if anything ever goes wrong, they come out to sort it very quickly.
Our key partners such as Molson Coors, Bacardi and our main suppliers Inverarity Morton have all been a great
support and showed faith in both myself and The Tap Yard brand from the start. I look forward to continuing these partnerships in 2025 and beyond.
John: There has been a positive increase in new brands over the year. We have taken on a few of these.
DO YOU THINK THERE WILL BE OPPORTUNITIES FOR HOSPITALITY BUSINESSES TO GROW IN 2025?
Scott: Absolutely, there seems to me to be great opportunity in the highlands specifically for quality, well run premises. The region’s increasing popularity as a destination, combined with its extended tourism season, provides a solid foundation for hospitality ventures to thrive. We’re seeing encouraging signs of growth from other businesses in the area, which highlights that the demand is there for a wide range of offerings, from premium dining to experiential stays.
Louise: Sadly, unless the Scottish & UK Governments support our industry, there will be further contraction in the sector, with growth opportunities slim. It’s all about doing things well, and every visit should be an experience and an advert for your business. You have to stay relevant to your consumer and continue to be supportive to your people.
Billy: The trend to continue event and experiential based venues will continue to grow. Customers will continue to understand the value of giving back and giving quality.
Libby: Even though the climate is a challenging one, we are determined to grow and invest in the business to give our loyal customers the best experience possible.
Michael: We’re in a minefield. Taxes, prices and costs of staffing have never been higher. It’s absolute carnage. People will say you’re mental to open a new venue in this current climate but never underestimate the resilience of the Scottish hospitality trade! Let’s keep pushing forward no matter what!
Brandon:Absolutely yes. We have just taken on our 6th venue which will be opening in early 2025.
Iain: I think there is opportunity to grow but it’s going to be tough .I’m definitely looking to grow and open up another unit if the right opportunity arises. It’s all about focusing on the customer experience.
John: The licensed trade is one of the most resilient trades out there. Over the years we have been hit with so many changes, but still we stand strong. I do think there is opportunities within the trade for growth in 2025. If I’m not renovating or changing something within our business, then I’m looking for ways to better what we do or to extend it. Let’s see what 2025 brings.
Glasgow on a Plate
The first edition of Glasgow on a Plate was twenty-five years ago. Now Ferrier Richardson has persuaded 20 of Glasgow’s finest chefs and restaurateurs to festure in this new book, which highlights some of their best dishes. This is snapshot of what they had to say. You can buy it now from any of the restaurants and from Waterstone’s.
“My dream was always having my own restaurant where I would have the freedom to cook my way. Glasgow was the perfect place for this to come true.”
“If you’re a lover of seafood Crabshakk is the place for you. On occasion I like to treat fish like meat. Roast it, rest it or serve it on the bone or off the bone.”
“Glasgow, in terms of both its restaurants and its customers is open to new ideas and concepts around cuisine which is very healthy, and I firmly believe that Ox And Finch has been at the forefront of that.”
“Our food isn’t what Scotland or Glasgow may know as “traditional” Italian, but we have taken a lot of inspiration from all different areas in Italy (there are so many different cooking styles), and the layout of our menu is traditional in Italy.”
“I firmly believe that if an ingredient doesn’t bring anything to the plate it shouldn’t be there. I’ll look at a food item including the colour, try to build up the fat, the acid, the spice or the puree until I’m happy with it.”
“Our aim at Kelp is to take Scottish produce and marry it with influences from across the globe to create something distinctive and unusual.”
“I would describe my ‘food philosophy’ as using the best ingredients available daily, keeping it simple and using modern skills and techniques.”
“Brett is a modern European style restaurant, styled on my idea of a restaurant I would like to dine in. We have an open kitchen where guests can view and absorb the cooking while interacting with the chefs.”
“If you ask what my philosophy of food is at Eusebi is it’s probably best summed up in the phrase: My truth, my table, my food. Or another way of putting it: Born in Italy, made in Glasgow.”
“At Ka Pao we want to deliver great food in an accessible way where anyone is welcome. We strive to have the menu well balanced so someone who loves spices can sit alongside someone who perhaps struggles with spices but can have a choice of something different.”
Ajay Kumar Swadish
Aurelien Mourez Ox And Finch
Christopher Hutchins Kelp
Colin Anderson Brett
David Scott Crabshakk
Dean Parker Celentanos
Ferrier Richardson The East End Fox
Giovanna Eusebi Eusebi Deli
Ryan Hawes Ardnamurchan
Sandy Browning Ka Pao
“Styles of cuisine and dining are constantly evolving. However, our ethos remains the same. Source, prepare and serve guests first class produce that follows the seasons.”
“My job as the chef-owner is to give our guests a snapshot of what’s good in Scotland at this moment in time, and vitally, supporting local artisan businesses. We’re not just cooking a plate of food; as restaurateurs, as chefs, we’re telling a story.”
“We take great produce and let it sing enhanced with a light touch and fantastic sauces which capitalises on the best food Scotland has to offer.”
“I think food should be cooked in a classic way, super fresh, seasonal (I’m passionate about seasonality), colourful and exciting as possible while also being straightforward and not overthinking it. Basically, it’s not about the person cooking, it’s all about the food.”
“I look upon the chef as an artist who takes a simple product and creates an edible, beautiful dish. Too much emphasis can be placed upon the look of a dish; that’s important, sure. But flavour, the taste, is fundamental.”
“My ‘food philosophy’ is rooted in an open-minded approach to new techniques and a willingness to think outside the box. To me, dining is an experience that goes beyond just eating—it’s about creating a connection through food...”
“Atlantic Brasserie takes a modern approach to French cooking using classic techniques, but with a contemporary twist. Classical dishes are classic for a reason, so you focus on quality ingredients.”and put a lot of care and effort into every process.
“Partick Duck Club serves all day comfort food done well. We serve a wide variety of dishes and we’re open all day for breakfast, brunch, lunch and dinner.”
“What’s the secret behind retaining high standards, customers and staff? That, essentially, comes down to teamwork. Nothing works in Cafe Gandolfi without the team and I’m part of that.”
“At Ho Wong we strive for a unique blend of excellent fresh food sourced locally. Our menu hasn’t changed since we first opened in 1985 because our customers love that menu.”
Kevin Barron Crossbasket Castle Hotel
Lorna McNee Cail Bruich
Luca Conreno La Lanterna
Michael Lawson Atlantic Brasserie
Peter McKenna The Gannet
Robin Aitken Margo
Riccardo Venditti Barolo
Ross McDonald Partick Duck Club
Seumas McKiness
Cafe Gandolfi
Tony Chung Ho Wong
PROUD TO SERVE SCOTLAND
By Susan Young
The Bier Halle is 25 years old. I find that hard to believe in many ways because I was there on its opening night. In fact, we covered the opening party in our sister publication Repertoire.
But not only that it looks almost identical today as it did then, bar the wear and tear, and there is not much of that when you consider the volume of people that have passed through its doors.
I have to say when Colin opened the Bier Halle it was a shock to the system because up until then the bars that he had opened were of the style-bar variety.
For example, The Lounge, The Living Room and The Apartment, although I’m not sure that he didn’t steal these names from his dad - who had nicknamed his sons Lounge Barr, Cocktail Barr and Disco Bar. Says Colin, “Matt worked in boutiques and he was called Cocktail Bar, Adam always faffing around he was called Lounge – and I think I was the Disco bar …it was his wee thing.”
Colin also opened clubs including The Tunnel and Volcano.
These were the heady days of the 90s - when partying was the be-all and end-all. When we went out just about every night until the very early hours. He and his former wife Kelly were mad about fashion, music, and hospitality and they excelled on all fronts. If there was a party to be had they were hosting it.
Roll on to today and we both admit we prefer to be home and tucked in before the witching hour of 8pm!
But by far the most successful of Colin’s venues has been the Bier Halle.
We caught up to reminisce over a cup of mint tea and a shot of the Bier Halle speciality a Werther’s distilled vodka shot.
The Bier Halle was designed in collaboration with Colin and Alan Pert, who now resides in Australia.
It was the very first of the industrial-led venues to hit Scotland. Its polished concrete floor, industrial-style lighting and heavy wooden furniture may seem quite normal today, but back then it was a revelation.
Colin explains, “Alan had just come back from Berlin, and I was fed up having to re-do a bar every three years. I didn’t want to repeat the faults that I had despaired of in the style bars. I was fed up spending 15% on repairs and renewals.
“We used Douglas Fir for the tables - the hardest wood you can get, saddle leather for the seat cushions - again the hardest wearing leather and concrete.“
He points to the lighting rig above us, “In 25 years we have only had to replace one bulb!”
However the Bier Halle just about didn’t happen because Colin had to raise £160K to get it open and at that, he was at a point in his career and personal life when things had been tough. He was newly divorced and bankrupt.
But Colin, as anyone who knows him will tell you, has that ability to bounce back and when he gets an idea he is relentless with it.
He took his Bier Halle idea - which was to have a bar which championed beer and that only served beer that was created in the country of origin, to Angus Meldrum who was the boss of Tennent’s at the time.
Colin explained what he wanted to do, but when Angus suggested that the loan - without any security, would require the bar to sell Tennent’s, Colin didn’t feel it would fit in with his idea but when he told his sister Liz, who was his bookkeeper, the news, she told him to get right back in there and agree to take it. They needed the cash to get the Bier Halle off the ground.
Says Colin, “I then asked Angus to tell me more about Tennents and he told me the guy that invented Tennents had studied Czech brewing methods – and that the main difference was the water used.
“So I came up with the idea of serving a Bier Halle badged lager that was Tennent’s, and he, after a slight delay, agreed to that, and we got the money and Liz became my partner in the business, and is still my partner in this business while Angus became a good friend.”
He continues, “It was a good move for Tennents because although we had estimated we would sell 300 barrels of beer a year, we did, and continue to do about 700 barrels a year. But today we have a deal with Molson Coors and not Tennent’s.”
Colin then embarked on a tour of as many breweries as he could. One of his favourite visits ever was to Weihenstephan- he smiles, “Everyone in the town works for the brewery. It’s only 20 minutes or so from Munich Airport and when I am there I feel like one of the family.”
But he also loved his visit to Asia and to
CHEERS TO BEERS AS BIER HALLE CELEBRATES 25 YEARS
the Tiger Beer brewery. He smiles, “They couldn’t have been more hospitable but they couldn’t pronounce my name - they used to call me Corin and they took me everywhere from Stripper bars to art school bars, and had me eating Scorpions and snakes. The brewery was like something out of Dr No - they all wore white coats and it was spotless. It was fantastic.”
When the Bier Halle first opened it stocked hundreds of bottled beers but now it has reduced its selection to 70. Says Colin, “When we opened we were one of the few bars specialising in beers, but now there are a lot of people who like to offer something different and there are customers who like to experiment.”
The day it opened when you walked in you could smell the incense. Colin didn’t want people leaving the Bier Halle to smell of the pub. Says he, “I love fashion and I was keen that when people left here the smell of the pub wouldn’t cling to their clothes.”
He also invested in a top-notch air conditioning system and sound systemwhich would allow people to talk to each other and which could be ramped up for pre-clubbers.
Certainly, when the Bier Halle opened it refreshed the drinking repertoire in Glasgow although initially there were doubters that it would succeed.
Colin smiles, “Someone told me that women wouldn’t come to a basement bar and drink
beer. But when I was in Spain I could see that women were drinking San Miguel. I thought things were changing and they were.
‘One of my proudest moments was when I looked around the Bier Halle not long after we opened and it was full of women and there were only two men. At that moment I knew we had cracked it. It was a proud moment”
He continues, “We attract all ages here.”
He is right. As I look around the bar there is a father and daughter eating pizza, a group of Belgium football supporters enjoying a beer, a more elderly couple in for a bite of lunch and umpteen tables filled with folk out for an afternoon drink.
Over the years food has become more
Josh, Colin and Skye
important. But it is “consistency” Colin says that brings people back. “I’ve had the same chefs since we opened. People get the same quality of food year after year - and we are well known for our dishes. The dough we use in our pizzas is not as filling as Italian dough, and we have a very good gluten-free offering. Some people come miles just for our pizza!”
He admits the goulash and chilli that the pub serves came from a Hungarian Housewives Cookbook that he bought in Borders bookshop many years ago. He says, “I thought they were great recipes and we have kept the same dishes every since. “A lot of people come to eat, we have a 40/60 food-to-drink split. Eating is a big part of our culture and I like that part. We are not just a pub selling booze. That’s important. We also attract a preclub group but on a Friday Saturday only and having an outside experience is great too.”
Certainly, the outside space does a roaring trade. Colin jumped on the opportunity to utilise adjacent outside space and over the years, with canny negotiating, he has managed to adopt other outside area sites in the vicinity but admits it would not have been possible if he hadn’t purchased some nearby storage space - so he has the ability to store his outdoor furniture. He is set to open a ‘Hot Bar’ outside Charlotte Tilbury’s soon. That will bring the number of outside seats he has to 120.
The space is utilised all year round, particularly at weekends. He has also been quite savvy when it comes to attracting local workers to the bar. All local staff get a 20% discount at the bar.
Colin believes this has helped to create a social hub and he hopes when their customers ask where to go for a drink that the retail staff recommend the Bier Halle.
He tells me the Bier Halle would not be the success it was without the team he has behind him - from Drew - who came in to help him at the Lounge and never left, to his sister Liz, and son Josh. Also, the team members who have been at his side through thick and thin.
Colin admits that celebrating the 25th anniversary brings a tear to his eye, but he also tells me that from next year son Josh and daughter Skye will take over the day-to-day running of the business. He says, “Skye is more front of house and has come back to Scotland to take over, and Josh has opened his own very successful bars - it’s time for the next generation to make their mark. As it is I don’t make a decision without talking to Josh.
Over the last 25 years, Drew and I have been here just about every day - now it is time for us to have a bit more time to ourselves.”
However, if you think Colin is retiring... think again! He will remain focussing on his trademark expression “It will all end in biers!”
PROUD TO SERVE SCOTLAND
PROUD TO SERVE SCOTLAND
& 25 interesting facts about
The Bier Halle has a turnover of around £2m ever year.
Its most successful year saw 1,000 barrels of beer sold, usually it sells 700 barrels a year.
Paulo Nutini brought his dad Alfredo to the bar for a bottle of Modelo.
In the winter they get through two urns of Glühwein a day.
The Bier Halle pipes are cleaned every Thursday.
Two of the chefs have been with Colin since he opened the pub.
Incense sticks are used every day so the Bier Halle doesn’t smell like a pub.
Its Werther’s vodka shots are served on a paddle and every night half a bag is used to make two litres of infused vodka. 1 2 3 4 5 6 7 8 9 10 11 12 13
The only person who can touch the music is Colin...
Josh Barr started here as a pizza sauce maker and rolling pizza dough at 14. Today he owns two successful bars.
In an average year Bier Halle customers consume approx. 150,000 Pints of a combination of Pravha, Madri Excepcional, Staropramen, Cobra, Blue Moon and Aspall… all beautifully served!
There is seating for 125 outside.
The Bier Halle can accommodate 186 people inside.
about the Bier Halle
Colin is on the decks every Sunday afternoon. The Bier Halle is Dog Friendly. 14 15 16 17 18 19 20 21
Scottish rock band Texas come to the bar for their Gluten-free pizza’s.
Its strongest beer is 9% bottled Belgian Tripel.
Every glass in the Bier Halle is chilledincluding champagne glasses.
Since it opened it has sold more than 2 million pizzas.
Three members of staff have been there more than 18 years.
It has more than 70 bottled beers behind the bar.
Staff are not allowed to throw bottles into the bin, they have to place them there!
23 24
70% of sales are on credit cards.
22
The Bier Halle’s slogan was created by Colin’s pal John Beach who came to the opening and said in jest ‘It will all end in biers!”
25
Editor Susan Young and Colin go back 35 years! In fact mum Nina was Josh’s first bsbysitter!
SHG CELEBRATES 1ST BIRTHDAY
The Scottish Hospitality Group celebrated its first birthday at a lunch at Barolo in Glasgow. Guests were treated to a presentation by Kay Smith of Lisini who spoke about the Green savings the company had made, while KAM gave the Lo-down on lo and no alcohol.
Stephen Montgomery revealed that the group has chosen Hospitality Health as its Charity partner for 2025. The cake was crafted by the talented Giovanna Eusebi, while the guests toasted the birthday with champagne and wine supplied by Inverarity Morton.
SCOTTISH HOSPITALITY GROUP REVIEW OF THE YEAR
BY STEPHEN MONTGOMERY
The last 12 months has seen the Scottish Hospitality Group (SHG) grow both in numbers, and in our supplier partners. We have certainly been busy.
The main thrust of our work over the last year has been to secure the much needed reform of the punitive non-domestic rates system (NDR), which unfairly penalises the hospitality industry.
In the 2024/25 budget, SHG secured a firm commitment from the Scottish Government to review the existing business rates system, with a view to providing a long-term alternative. There was an agreement that SHG, would work alongside the Scottish assessors, to help review the valuation methodology for the hospitality sector, to address the fact that NDR targets hospitality adversely. This built on our strong ‘Save Our Hospitality’ campaign which ran ahead of the 2023/24 Scottish Government budget, and saw more than 10,000 emails sent to MSPs.
SHG has relentlessly pursued these points with Scottish Government ministers over the last year, holding regular meetings with the Deputy First Minister and Cabinet Secretary for Economy, Kate Forbes, Finance Secretary Shona Robison, Minister for Tourism Richard Lochhead, Tom Arthur, and other senior ministers, to press home the case for meaningful reform. The new Deputy First Minister certainly has a better understanding of the big issues facing our sector, which we hope will now filter through the Scottish Government, to allow changes to be made. We have also given Kate Forbes a commitment that we will work together collectively, to help the government better understand the essential changes that are needed, and that could be made, to make the sector more resilient, help it to grow, expand, and create jobs.
Earlier this year, I was pleased to be able to represent SHG at a reception at Number 10 Downing Street with the previous UK government. We have also engaged strongly with the new UK Labour Government. and earlier this month we were invited to attend a business meeting, arranged by Scottish Labour, where I was able to have a short chat with the new Prime Minister, and the Secretary of State for Scotland, Rt. Hon Ian Murray. I will be meeting with Ian Murray again soon. We have already used our strong relations with Labour Party politicians to register the industry’s concerns with UK Government proposals, such as the banning of smoking in beer gardens, which thankfully the UK Government have pulled out of.
Our advocacy for our members and the industry has also been strong outside Holyrood and Westminster. Indeed, SHG will give evidence at the Scottish inquiry into the COVID-19 crisis on 4th December.
Meanwhile, we have also led campaigns in other key areas, including against Glasgow City Council’s plans to extend parking restrictions in the city centre, working alongside the FSB to secure a delay to the extension until at least 2026.
We have also been a strong voice in the debate around the Scottish Government’s now-defunct Deposit Return Scheme, and the first
initial consultation around Alcohol Advertising Ban. In addition, we have actively represented the hospitality sector in the media, including appearances on the BBC’s Debate Night and Newsnight. SHG have secured seven sponsored partnerships with major brands, including Stampede, Coca Cola Euro Pacific Partners, Molson Coors, Dunns Food & Drinks, Inverarity Morton, USAVE Utilities, and NWH Group, all of who we thank wholeheartedly for their continued support. We have further supplier partners coming on board in the next month, which is exciting for us all, as we aim to complete the circle of a hospitality business. In addition, we have also held five SHG members’ lunches. At our last lunch, we announced Hospitality Health as our chosen charity for 2025, and we look forward to working with Gordon McIntyre.
Despite our many successes, the work of SHG will only become more vital over the next year as we work towards the reform of the Non-Domestic Rates policy ahead of the 2026 revaluation. To this end we are now working with well known and respected surveyors, to look at how retail rateable values are calculated, compared to how hospitality is done. We already know from initial work, that there is a vast difference, which shows the unreasonable pressures that the current policy places on the licensed hospitality sector. Looking ahead to the Scottish budget, there is absolutely no arguing that the licensed hospitality sector is in vast need of support. Over the last three years approximately £640M has been sent from the UK Treasury in Barnett funding to support non-domestic rates discounts. These were never passed on. We hope this will be addressed in some form at the Scottish budget. We hope that through all the work we have now done, the meetings attended, and points made, that the Cab Sec for Finance Shona Robison delivers that much needed support, and more, to help support the sector to grow. Non-domestic rates are not the only support that the Government needs to deliver going forward, but it would be a starting point in understanding that hospitality businesses are a major part of the Scottish economy, supporting thousands of jobs. With strained public finances and a commitment from the UK Government to undertake reform of business rates in England, the industry has never needed that strong voice to advocate for hospitality in Scotland more than it does now, and SHG will be there to provide that
On behalf of our SHG board, we thank everyone who has met with us in the last year, spoken to us, supported us, and to everyone who has attended our lunches to hear all the great things we do. Finally, to all our members, and non-members, I would like to thank you for everything you do in making hospitality the amazing sector it is. Finally, to our SHG board, a very personal thank you from me, for all your help and support over the past year.
Wishing everyone a very happy, and busy, Christmas, and I look forward to supporting and helping you all in the year ahead.
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MARGO & SEBB’S
by Nicola Walker
In the past few months Scoop Restaurants, the group behind Ox and Finch and the popular southeast Asian-inspired Ka Pao restaurants, have launched not just one, but two new dining destinations on Glasgow’s Miller Street. Both restaurants are already proving a hit with customers and have been designed by Stuart Black of Mosaic Architecture and Design.
First up is Margo, which owner Jonathan MacDonald describes as “an evolution of our first restaurant, Ox and Finch. Both restaurants share the same ethos of being relaxed, accessible and fun, alongside a focus on quality. Whilst retaining lots of the features that have made Ox and Finch so popular for the last decade, Margo will be bigger and bolder. We’ll be pushing things further in the kitchen, baking our own breads, making fresh pastas and also doing some in-house butchery.”
Margo, which seats 138 diners, certainly is a bold statement from a design perspective and features an expansive main dining room, upper mezzanine and an open kitchen perfectly slotted in underneath the mezzanine.
Interior Designer, Stuart Black told DRAM, “The space was previously an art gallery and was just full of white plasterboard. When we stripped all that away we found all this architectural history, which we had no idea was there, such as the truncated columns and the doors
at a higher level from when it was a warehouse. The design really evolved from that.
“We also found all this steel and thought how can we put a mezzanine around this? Instead of doing what you would normally do and parking it at the back I wanted to move it past the columns so everyone could see them - it just grew organically from that.
“We deliberately only did the decoration to half height to make the area feel more intimate and like a restaurant. Also, with the venues position adjacent to the Clyde, we wanted to bring in a theme and a colour scheme inspired by this - so it’s a love letter to the Clyde in a way.”
Stuart worked with main contractors CMC Design Ltd on the project and also curated a team of local craftspeople to create bespoke furniture. He added, “I designed the chairs myself and they were made by a metalworker in Govan - so they are also Clyde built! In fact, 100% of the interiors are pretty much bespoke to this venue”
The interior has industrial edge where architectural metalwork, bare brick and traditional clay render are mixed with ceramic and terracotta tiles. However, the half timber boards on the walls and highly finished interiors allow the area to feel warm, relaxed and comfortable. Lighting also plays a huge part in this, and salvaged light fittings have been paired with decorative metal legs to turn them into floor lamps which makes everything feel more welcoming and a
little bit special.
As well as the eye-catching pink metal and blue leather chairs designed by Stuart, there is also a plethora of warm brown leather banquettes and booths which offer a more intimate dining setting for groups.
The mezzanine area offers a spectacular view over the whole restaurant, and it is here that you can look over and truly appreciate the geometry, the reclaimed features, and the blend of the design. Where a more muted colour scheme and industrial elements blend with the glorious wood finishes in Margo, Sebb’s, in contrast, is ready to punch you in face with colour upon arrival at the bright red door with neon branding.
Sebb’s is an underground bar and restaurant which pairs an open kitchen (centred around an expansive charcoal grill to give guests a glimpse of the live fire cooking) with a dedicated cocktail kitchen and a late-night programme of DJs. It seats 68 with a further 12 covers in the private dining room aptly named ‘The Record Room’. Taking its inspiration from the revered vinyl bars of Europe the venue has a state-of-the-art sound system and DJ box installed by industry experts A-Live sound.
Beautiful vaulted brick ceilings and metal elements are softened by
red and dark brown leather booth seating, red metal high stools, accents of coloured tiles and parquet flooring. There are further pops of colour from bespoke artwork on the walls consisting of red frames filled with acoustic foam which highlights the music theme.
Another focus is DJ area at the far end of the room. Iain Mackie from A-Live sound said, “We installed a bespoke pair of Danley Shark Fins loudspeakers, they were lacquered with a touch of Sebb’s burnt umber brand colour on a bare wood grain to bring a touch of the unusual to the space. They are flown from the record store bookshelf and can be used at restaurant volume, but will also bring the party when it’s time for dancing.”
Along either side of the DJ booth there are shelves filled with vinyl records and there is also another bright red neon proudly displaying the Sebb’s logo.
Th lighting design is definitely the key to the intimacy in Sebb’s and lights have been integrated into the vaulted ceiling in strips all the way along to allow an old-fashioned amber glow.
Scoop Restaurants Group have certainly had a busy few months, but they aren’t stopping there, as Ox and Finch is now getting a makeover as well. I can’t wait to see the results! Plus we have Margo and Sebb’s to visit in the meantime, and I can’t wait to return to both!
BERLINKYS
396 SAUCHIEHALL STREET, GLASGOW G2 3JD
BY NICOLA WALKER
Berlinkys has recently opened on Glasgow’s Sauchiehall Street and the new state-of-the-art bar and live entertainment venue has been taking the city by storm.
The new venue owned by Dawncrest, who also own Bamboo and Bunker in the city, has been completely transformed with an investment of around £2.3 million, including a state-of-the-art £250,000 sound system and a brand-new kitchen.
Designed by Surface ID, the venue is breathtaking from the moment you catch a glimpse of the bold exterior. The vibrant turquoise frontage is adorned with orange canopies, outdoor furniture, planters, large windows and autumnal flower arrangements. It certainly is eye-catching and encourages you through the doors to see what else it has to offer.
Samantha Carlin, from interior designers Surface ID, shared, “The vision for Berlinkys was to create Glasgow’s newest destination venue - a flexible entertainment space for bands, arial acts and comedians alike. An all-day venue, designed to work from early morning right through to the spectacular all singing, all dancing nighttime shows.”
The venue is set over two levels with stages on both floors. On the ground level the huge stage branded with a ‘Berlinkys’ neon certainly is the main focus. In front of this is a dancefloor and with
long wooden tables and bench seating which has been beautifully upholstered in fluted brown leather by Drakemire Upholstery. There is a long bar to the left of the stage which is clad in wood and brought to life by the gold gantry and glass orb lights. This is surround by an array of seating areas from gold metal bar stools, comfortable red velvet-touch bar stools, leather clad booths and floral-patterned bucket chairs that sit in the raised area in front of the windows.
Moving towards the rear there are little pockets of relaxed space which includes a roaring fireplace integrated into the centre of a high table. There is also a glass cupola adorned with hanging greenery. Underneath this there is an area decorated with cream, green and yellow metro tiling, a large mirror, leafy pot plants and chesterfield sofas – a real chill out zone.
The entire venue just feels incredibly warm and cosy with an amber glow from the lights. This really sets off the bare brick walls, polished wooden floors and the venetian plaster effect on the ceiling and ornate pillars. This is a wonderful inclusion of the original features of the building within the design.
The most striking part though is the moving lighting feature where coloured orbs move between the lower level in front of the stage up to the second-floor balcony.
DESIGN: BY NICOLA WALKER
Samantha from Surface ID agrees, saying, “There are a number of amazing design elements at Berlinkys that really elevate the interior, but the lighting rig is a mesmerising and captivating feature. This moves up and down between the double-height void, seamlessly integrating with every aspect of the entertainment, connecting both floors and moving with the performers and music.”
On the upper level of the venue there is another large balcony bar, more unique seating and booth areas, a second smaller stage and plenty more space for dancing.
‘The Gallery’, a private bar and dining space, is available for exclusive use for corporate events and more intimate gatherings. This area features a wonderful horseshoe shaped bar and is lit by a huge circular metal frame which holds more of the glass orb lights used throughout. It is certainly beautiful area for a private party. With a packed entertainment schedule lined up in the coming months including bands, comedy and DJs, Berlinkys certainly offers
something for everyone in a truly unique setting.
Brendan Curran, Operations & Business Development Manager for Dawncrest added, “It’s been a long and occasionally stressful journey from conception to reality, but a wonderful one to have been a part of. It’s very seldom you get to be a part of something of this magnitude from the ground up and it’s been a real learning curve putting it all together with the various partners involved. Thankfully we’ve hit the ground running and we’ve been really well received.
“Our focus from the outset has always been the customer journey - so we can maximise their experience and provide something completely different to the city. With times being tight, we felt it was crucial to stand out from the crowd and we feel we’re on the right road here. With a packed out Christmas calendar on the horizon, we’re looking ahead to 2025 with a real energy and determination to keep our customers coming and with an array of new surprises in store!”
The right upholstery can make a significant impact on your customers’ perception of your business.
Comfortable and visually appealing seating, like the leather seats we made at at Barlinkys Bar & Restaurant, encourages guests to stay longer, while durable materials ensure your furniture withstands the demands of daily use.
We specialise in a variety of commercial upholstery services. These include:
Restaurants &Cafés:
Creating inviting dining areas with custom booth seating, bar stools, and chairs that blend style with easy maintenance.
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Scottish hospitality legend Ken McCulloch died in Glasgow at the age of 76 on November 20th.
Ken, one of Scotland’s most innovative and successful hospitality entrepreneurs, created some of Scotland’s most famous bars, restaurants and hotels, These included the city’s first boutique hotel, One Devonshire Gardens, Charlie Parker’s, La Bonne Auberge and hotel groups Malmaison and Dakota.
He was born in 1948 the son of well-known impresario Archie McCulloch, who had been a journalist in his early days, and was a founder of Scottish Television and Kathie Kay the well-loved singer who sang with the Billy Cotton Band.
Ken began his career with British Transport Hotels as a young Commis Chef, working in the kitchens at The Malmaison restaurant in Glasgow’s Central Hotel and then at the Gleneagles Hotel in Perthshire.
He then spent a short stint on the Isle of Cumbrae. which he revealed in an interview with me a few years ago. He told me, “My dad had his finger in a lot of pies and he had clubs. I had been considering going to Paris, but then Dad told me his kitchen guy had walked out at the Cumbrae Club. So I said to myself, I could do that. I didn’t realise it at the time but it was the best decision I ever made choosing Millport over Paris! It was the making of me, and it let me earn some decent money.”
Many folk on Cumbrae when they heard Ken died share some stories including the fact they gatecrashed his 18th there!
Following on from the Cumbrae Club his father introduced him to Reo Stakis and he joined the Stakis Group as a trainee Assistant Manager but it wasn’t long before he was made General Manager of his first hotel at the age of 23. His first hotel was in Kirkcaldy, and his second was in Falkirk. Ken said in the interview, “BTH taught me to do things properly and Stakis to do it commercially.”
Before long he stepped out on his own and opened La Bonne Auberge, a wine bar in the Park Circus area of Glasgow, before
making his way to Royal Exchange Square where he opened the famous Charlie Parker’s wine bar and restaurant.
In 1986 he put Glasgow’s name on the map as a global destination when he and his wife, award-winning designer Amanda Rosa, transformed the city’s Cavendish Hotel into One Devonshire Gardens. It was, at the time, the most luxurious hotel in Scotland. After Andrew Fairlie joined as Head Chef, the hotel gained a Michelin star in 1996. Ken once said of the hotel, “It is one of the things I am most proud of. I wanted to change people’s perceptions of Glasgow and I think we did that.”
He then went on to create the Malmaison Hotel Group, whose first hotel opened in Edinburgh in 1994, and after just 4 years incredibly successful years, he sold up and moved to Monaco, where he and Amanda bought the Abela Hotel with business partner racing driver David Coulthard. This became the Columbus Hotel, which opened to international acclaim.
He and Amanda then created Dakota Hotels, launching the now hugely successful hotel group in 2004 before returning home to Glasgow in 2009.
His passion for creating ‘hotels with a difference’ saw him become an ambassador for Scotland and for Scottish talent. He continually achieved critical acclaim for his innovative thinking, his meticulous attention to detail and his focus on the guest’s experience.
McCulloch once said that the best advice he ever received was from Fernand Point, chef of the Michelin-starred Le Pyramide near Lyon. “Success is the sum of many small things correctly done”.
In the DRAM interview when asked what, apart from his success in business, he was most proud of. He said, “Being one of the founder members of Connoisseur Scotland, and winning Hotelier of the Year from my peers.”
The full interview is reprinted in Hotel Scotland.
SUE SAYS
The Scottish Hospitality Group hosted its birthday lunch recently at Barolo and I got an opportunity to hear Gordon McIntyre talk about the work of Hospitality Health. At this time of year with the pressures on staff this is a vital tool that you or your team can utilise and they have just relaunced its Wellness Charter to Champion Mental Health Across Scotland’s Hospitality Industry
It recognises businesses that foster supportive, inclusive, and open workplace environments, where care and respect for employees are at the forefront and the charity offers resources like Employee Assistance Programmes. Ten Scottish hospitality businesses are already on board, including Crerar Hotels, Buzzworks and Manorview. Hospitality Health founder Gordon McIntyre said, “We are committed to ensuring that no one in hospitality faces mental health challenges alone, through our Wellness Charter, we hope to inspire more businesses to join us in fostering a culture that puts people first, enabling a healthier, more supportive workplace for all.”
If you want to hear more I’m sure Gordon would be happy to oblige.
Talking of Buzzworks, it has been named one of the ‘Best Companies to Work For’ in the UK for the 9th year in a row.
The Ayrshire-based company, which operates 21 venues across Scotland, earned 60th place on the ‘Best Large Company to Work For in the UK’ list – climbing six places from last year.
Congratulations to all concerned. PS They are currently recruiting for their latest venue - Lido in Musselburgh... just saying!
My blether with Colin Barr recently was great fun. Not least because we reminisced about the good old days - when he could fill a club on a Monday night! He is a real character, like many people in the trade, But not many people manage to keep their team by their side for 20 plus years. They deserve a medal, particularly his sister Liz. It’s also great to hear that his son Josh and Skye are keen to continue his legacy.
The Scottish budget will happen mid month - I am keeping everything crossed that we get some relief. Am I confident - well going by past experiences...no. But I live in hope that someone in the Scottish Government is going to have a light bulb moment and realise that things cannot go on as they are. The licensed trade bodies do lobby and our elected officials do nod, and say they understand, but now it is time to take action - words don’t help pay the bills. Gie us a break!
Anyone else out there hear the news that six drinks in a night makes you a binge drinker. I heard that with horror. I better start drinking doubles! Only joking. But jeez you can understand why lo-alcohol and no-alcohol sales are risingalbeit from a very small base. However I look at my mum - now 83 - she worked in newspapers/magazines through the drink-sozzled 70s, 80s and 90s - I think that was when the term ‘liquid lunch’ was invented. Although I am sure mum always had a bite to eat too. Roll on 30 years and she still enjoys a few glasses of wine in fact and she has a bulging liquor cabinet. A Doctor advised her “keep on doing what you are doing beause it obviously agrees with you.” I’ll raise a glass that.
Hallelujah people are turning away from dating apps - maybe now they will start going to the pub to socialise rather than spending their time swiping left or right!
We are thundering towards Christmas and I am looking forward to spending time in some of your establishments. It feels llike it has been a long year. I am hoping next year brings good cheer to you all.
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