DRAM 362 December 2020

DR M DRINKS RETAILING AND MARKETING

362

@dramscotland

DRAM MAGAZINE December 2020 ISSN 1470-241X

/dram.scotland

incorporating the DRAM AWARDS 2020

the

incorporating the DRAM AWARDS 2020

incorporating the DRAM AWARDS 2020

DRINKS RETAILING AND MARKETING

WELCOME

W

ith a vaccine being rolled out let’s hope some sense of normalcy in business isn’t far behind. So we have spoken to operators around the country to see what they are predicting for the first quarter of 2021 and you can read their ‘predictions’ on page 11.

Last month, we held our Scottish Bar & Pub awards - virtual for the first time in 25 years, and judging by all your comments you all enjoyed them immensely as well as taking your hats off to Susan for organising a live event given the circumstances. See all the winners and what they had to say on page 21 onwards..

One of those winners was Lifetime Achievement recipient Alan Tomkins and elsewhere in this issue we speak to Alan’s daughter Emma and her husband Andy to find out about their latest family concern which they’re managing and running, Glasgow’s newly opened Ralph & Finns. We also put its redesign under the microscope on page 42.

And we haven’t forgotten about Christmas so check out Festive Drinks on page 13for some stats, seasonal cocktail recipes, and brand news.

Here’s wishing you all as good a festive trade as you can hope for and I’ll see you all next year.

Jason Caddy, Editor jason@mediaworldltd.com dramscotland.co.uk

CONTENTS December

FEATURES

08

/dram.scotland

PREDICTIONS FOR 2021 Scotland’s operators look into their crystal ball.

16 21 42

FAMILY AFFAIR

Jason Caddy talks to Emma and Andy MacSween

SCOTTISH BAR & PUB AWARDS

All the winners plus pictures from the night.

DESIGN FOCUS

Ralph and Finns, Glasgow

REGULARS

4 6

@dramscotland

2020

46

NEWS

All the news on pubs, bars, restaurants and hotels.

BRAND NEWS

The latest brand news.

SUE SAYS

Straight talking from our very own Publisher.

DRAM DECEMBER 2020 3

BREWHEMIA TO RE-OPEN 2021 Edinburgh’s Brewhemia will remain closed until at least 2021 in light of Edinburgh remaining in level three restrictions, coupled with the ban on travel by the Scottish government.

Said a spokesperson from the Market Street venue owned by the Castle Leisure Group, “We have reviewed the trading options and will be keeping Brewhemia closed for the remainder of 2020.

“With level three this year it just won’t be the same, it won’t be a Brewhemia experience for us or our guests.

“Restrictions to hours and travel make operating at break-even impossible and the team will remain on furlough with their jobs and income protected until next year.”

Aberdeen operators join forces to open outdoor bar Aberdeen businesses The Craftsman Company, Douglas Hotel, Molly’s Bistro, and Irish pub Malones Bar have teamed up to create an outdoor bar and restaurant called The Ivy Lodge on the city’s Shiprow. It’s in the car park of The Douglas Hotel and makes use of the hotel’s ballroom kitchen and toilets.

The Ivy Lodge has 40 covers and was the brainchild of Keith Martin, owner of The Craftsman Company and co-owner of Malones Bar. He told DRAM, “ We wanted to get as many staff back to work on the run-up to Christmas as well as open a safe space for both them and customers too of course. It’s going well so far with lots of support from local customers and lots of local suppliers getting in touch that want to be involved.”

Mary Martin and Robert Keane of the Aberdeen Douglas Hotel are hosting pop-ups in the space and it will see further partnerships with local businesses, with Fierce Bar on Exchequer Row also involved in the project.

Keith is encouraging other local food and drink firms unable to get back open to get involved with pop-up events in the shared space.

Glasgow Rum Shack owners Brian Austin, Michael Smith, and Lewis Macaulay have teamed up with local musician, Kenneth Noah Blair to launch a new monthly rum subscription service called The Rum Slinger. It tracks down the best rums from all over the world and aims to simplify the choosing a rum process four customers them deliver the orders to subscribers’ doorsteps every month.

The Rum Shack is on Pollokshaws Road bar was established in 2014 and serves more than 100 rums from all over the world.

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DRAM DECEMBER 2020

NEW CAFE, RESTAURA FOR GLASGOW’S BERE Owner Daniel Halasz is putting the finishing touches to the £500k refurbishment of The Beresford Lounge in The Beresford Hotel on Glasgow’s Sauchiehall Street incorporating a café and a restaurant in phase one due to open in the new year. Phase two involves a night club and event space and is still in the planning stage.

The art deco-inspired interior includes a mural by artist Catherine Abel and Daniel told DRAM, “It’s a two-phased project. We will first open the ground floor and mezzanine of the premises to the public, which will have around 110 covers in the bar section, 40 covers in the cafe, and 60 additional covers that will be available outside.

“Although the outside seating will be sheltered and heated, we plan to have this section mostly operated in the more pleasant times of the year. Aåll in all, we will be spending around half a million on the first phase of the project, including planning, construction, materials, furniture, kitchen, etc. Phase two of the project will bring a club and multi-functional event space with 36 fixed seating and a capacity to house about 300 people.”

MCCHUILLS PIVOTS TO SURVIVE McChuills on Glasgow’s High Street which is owned by Nick Stewart has reopened as a cafe to ‘fight for its survival’ during the pandemic.

He’s converted what was an area for equipment storage in the music venue as a kitchen so that he can serve food when Glasgow is in tier two, and plans to operate as it used to be when things return to normal.

Nick told DRAM, “After 27 years, McChuills is in a fight for its very survival. We looked for funding and it was a build-up of things after lockdowns and curfews and sitting with doors shut costs and we had to repurpose the venue to include a kitchen where we used to store equipment so we can serve alcohol with food in tier two.

“It’s been well received and loads of support and a queue outside for takeaway. A lot of pubs have given up and won’t open until March 2021 – it’s a dire situation. The selling point of Glasgow is the atmosphere and it’s important that we keep its music venue reputation and that as many venues like ours reopen when we get to the other side of this.”

AD LIB TO PREMIERE NEW LOOK IN 2021

ANT, AND NIGHTCLUB ESFORD HOTEL PLANS FOR DUNDEE’S LARGEST BEER GARDEN Blackscroft Property Company has submitted a planning application to Dundee City Council asking to turn 57 Blackscroft, a former Episcopal church, into a brand new restaurant with an outdoor seating area.

The company also plans to turn the former Reading Rooms nightclub, which is next door to the proposed new restaurant, into the city’s ‘largest outdoor beer garden’.

If the restaurant proposals are approved the upper ground floor level will be converted into a new restaurant with indoor seating for approximately 12 tables.

The outdoor part of the site would see a grassed area with decking and a further 12 tables.

PHOENIX ALE HOUSE HAS NEW OWNERS Licensee George MacLean has sold The Phoenix Ale House in Inverness to the Nazma family that also owns and operates the Cinnamon restaurant in the city.

He also sold the Castle Tavern in Inverness a few years ago and was part owner of the Fraser Arms, Kiltarlity, before moving on to own the Clachnaharry Inn, Inverness. Then followed the Muirtown Motel, National Hotel, Dingwall, Winston Disco, Aviemore, Moorings Muir of Ord, and Gellions Hotel, Inverness.

Quite a career.

Edinburgh welcomes Fin and Grape Edinburgh has a new seafood restaurant thanks to Chef Stuart Smith whose Fin and Grape business recently opened on Colinton Road in the former Bia Bistrot.

The restaurant’s name is a nod to the fish and wine offering, but it will also offer a wider menu. Stuart has previously worked with Roy Brett at Ondine in Edinburgh and as head chef at Osso Restaurant in Peebles.

Glasgow’s Ad Lib on Hope Street will re-open in the new year after a£200,000 American-inspired refurbishment which started in late September this year.

General Manager Mark Brennan said, “We’ve installed a retro jukebox, new seating, a superb yoghurt ice cream machine, and a few more surprises.

We can’t wait to welcome back all our regulars and new customers.”

Chef Mark Balarsky added, “We’re really excited about our new menu which features all the Ad Lib favourites.”

HAVE YOU HEARD? Joanna Nethery and Kevin Small of Glasgow Finnieston restaurant Five March have confirmed that they will open a new café called Morning Glory on the city’s Great Western Road. It will be a coffee and brunch café. Iit will also boast a farm shop.

Jane McPhee, owner of the Jammy Piece in Inverness has saved the city’s Castle Restaurant and its famous crinkle-cut chips from closure.

The long-established Castle Restaurant in Castle Street was set to shut last month due, due to the impact of coronavirus. Jammy Piece operates sites near the Caledonian Canal and in the Eastgate Shopping Centre.

Gulp Ramen is the latest restaurant addition to Edinburgh’s Leith Walk, at 9 Albert Place. The restaurant is only taking bookings of four people at a time due to the size of the wee shop in order to maintain social distancing for all guests.

Tinto Tapas Bar owner Gordon Craig has opened a new Glasgow Spanish seafood tapas restaurant on Hyndland Street called Pescado.

Formerly Italian restaurant Rossini, it has its very own oyster bar.

The Port Logan Inn, at Port Logan near Stranraer, is due to be auctioned this month by auctioneer Pugh, as part of a sale of more than 100 properties and plots of land.

The two-story former seaside pub, which has been empty for some time, has been given a guide price of £160,000 and has four bedrooms as well as a partially built extension.

Jerzy Urmilowicz has now moved into Glasgow with the opening of a Japanese fusion restaurant and takeaway called Koku Shi at 317 Kilmarnock Road Shawlands.

DRAM DECEMBER 2020 5

BRAND NEWS

ALL THE L ATEST BRAND NEWS

WHISKY

Glenfiddich has launched a new initiative as part of its global Where Next? campaign with actress Michelle Dockery to progress the perception of whisky to new audiences to encourage greater gender inclusivity in the industry.

The campaign features Glenfiddich Grand Cru 23-Year-Old and Michelle, who played Lady Mary in Downton Abbey and Rosalind Pearson in The Gentlemen at the forefront, who together with photographer Misan Harriman, have aimed to reimagine whisky imagery.

Each facet of the creative was chosen to reflect a modern woman making her own choices.

Said Michelle, “I am thrilled to be a part of Glenfiddich’s new campaign which celebrates maverick. That’s what drove me to be a part of this latest campaign. The shoot is authentic, it reflects a modern woman making her own choices: being both feminine and strong, while enjoying whisky.”

EDEN MILL LAUNCH 2020 SINGLE MALT SCOTCH WHISKY Eden Mill has unveiled an exclusive limited edition 800 bottles of its 2020 Release Single Malt Scotch.

The 2020 release is the fourth single malt whisky by Eden Mill in three years, since the unveiling of the first bottling in 2017 from their distillery just outside St Andrews.

Paul Miller, co-founder of Eden Mill said, “This limited release is a real reflection of the team, our passion and Eden Mill’s pioneering spirit which has stayed strong throughout 2020. We can’t wait for people to enjoy a dram of our 2020 Single Malt Scotch safely at home this festive season.

“We anticipate the new year with excitement and hope as we look forward to the relief a vaccine will bring and also the completion of our new carbon-neutral single malt distillery in St Andrews, which will be the first of its kind in Scotland and a significant step in our Eden Mill journey.”

For more information on Eden Mill’s 2020 Release Single Malt 70cl, 46.5% ABV visit www.edenmill.com/2020release

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DRAM DECEMBER 2020

Highland Rye Whisky launches its 1794 Signature Whisky Highland Rye whisky, the world’s only Rye Scotch Whisky has launched its 2020 release as 1794 celebrating the Arbikie Distillery’s heritage back two hundred years on the east coast of Scotland. Following the successful launch of limited editions of Highland Rye in 2018 and 2019, the distillery is now launching its 1794 Highland Rye, its signature five-year-old rye that combines the unique use of rye with charred American oak. Unlike the previous limited-editions, 1794 was not finished in a further cask, but matured in lively, virgin oak casks. As with any whisky, barrel type has a major influence on taste, and the new charred American oak imparts a rich colour and flavour to complement the selection of rye, wheat and malted barley grains When Arbikie launched their first, limited-edition Highland Rye in 2018 it saw the revival of rye whisky in Scotland, the first rye scotch for nearly two hundred years. Having won ‘Newcomer Whisky Distillery of the Year’ in 2019, Arbikie Distillery recently won the coveted ‘Excellence in Sustainability’ at the Scottish Whisky Awards against fantastic competition in Diageo and Tomatin Distillery. This was a very significant award for the Stirling brothers who launched the family distillery business in 2014 with the aims of becoming one of the world’s most sustainable distilleries, and to distil one of the world’s best whiskies.

Photo © Angus Mcdonald

Glenfiddich teams up with actress Michelle Dockery for brand new campaign

GIN Crieff Hydro relaunch gin Crieff Hydro Family of Hotels has re-launched its 1881 gin brand to coincide with Charlie Leckie, a sixth-generation member of the Leckie family, taking the helm of the gin distillery in Peebles.

The family-run business has made significant £500,000 investment in upgrading the distillery to ensure supply can meet demand.

Said Charlie, “The UK’s love of gin shows no sign of cooling off so this is an exciting time to be taking the product to market. We’ve carefully rebranded every element of our gin bottles and 1881 brand. Everything from the Label to the capsule, but the same multi-award-winning product remains inside.

TO THOSE THAT MAKE THE INDUSTRY GREAT...

CHEERS!

BEST ENJOYED RESPONSIBLY

PREDICTIONS FO We asked several licensees and operators for their thoughts and business projections for the first quarter of 2021 and here’s what they had to say…

DAVID WITHER, CHAIRMAN MONTPELIERS, EDINBURGH

We are in a poor situation in Edinburgh by being in tier three and we took the decision two weeks ago to close all our venues apart from Montpeliers of Bruntsfield – it’s simply not viable closing at 6 pm and not serving alcohol. To be honest, in the last couple of days I’ve become quite pessimistic because I felt that we would be moving into level two this week and that is not going to happen. I can see the restrictions being in place until next spring. Level two could probably get close to breaking even but at Level three we are losing £30 000 a week – that’s rent, supporting the team, pension top-ups, national insurance top-ups, holidays accrued, etc. To be honest, as a business we came from very strong foundations and we will be able to navigate our way through this despite going from healthy cash flows to loans.

It will take a good two years to get back to pre-Covid levels and to increase cash flows and wipe our deferred costs and for these

reasons, I can’t see all operators being able to continue.

There are some massive deferred costs to address in the future like VAT, landlords, and unpaid costs that are so sizeable for so many businesses. This is going to be catastrophic – as will the effect on mental health which is a major issue going forward and I am not convinced that the Scottish government has found a balance between mental health and economy. The majority of people spent 15 to 20 years working very hard to build up these businesses only to lose them in a few months.

It’s incredibly frustrating that the government is not listening to us - it’s so unjust. As part of the Scottish Hospitality Group, we have suggested that minor adjustments like serving alcohol until 8pm at night would allow our businesses to be viable. If only they would listen and strike a more reasonable balance between health and the economy.

LES ROSS, LICENSEE, THE DOUGLAS ARMS, DUMFRIES Even if we’re able to reopen, the Big Burns Supper Festival won’t be going ahead this year (11 days at end of January/beginning of February) so we’ll miss our biggest two trading weekends anyway - the two weekends of BBS are our most profitable of the whole year - even better than Christmas or Easter Bank Holiday Weekend, etc., so it’s a real blow to the business to lose these.

The Big Burns Supper is only one of several Burns Night celebrations which take place in Dumfries every year (the town makes the most of the Rabbie Burns connection) so a whole lot of businesses in the hospitality and tourism sector will be affected by the cancellation of dinners etc. this year.

February, post-BBS, is probably the quietest month of the year - though thankfully short - but it’s hard to predict customer behaviour in the ‘new normal’. We’ve noticed a significant amount of people have adapted to the restrictions e.g. we expected to see a dip in sales when the 10 pm curfew was introduced, but people started to come out earlier and stay with us for most of the evening, so we’ve been doing OK. Maybe folk will buck the usual trend and come out in February 2021 if we’re open, perhaps in an effort to make up for the time they’ve been unable to socialise during lockdowns. I’m pretty optimistic.

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DRAM DECEMBER 2020

OR 2021...

ROBERT KYLE, RAD HOTEL GROUP, AYRSHIRE

Firstly let me express our gratitude to all the frontline and key workers and acknowledge the seriousness of this situation.

From March 2020 we have supported our wedding couples (over 400 across the group) in their decisions to move and postpone their wedding dates, many of whom after having moved their date three or four times are now going ahead with 20 guests. I think they know as we do that next year won’t be back to any kind of normal until after March and even then restrictions will still apply.

For us to open up under the current tier three conditions costs us double than staying closed which is having a huge detrimental affect to hospitality as a whole. Our fixed costs don’t go away, and as much as I appreciate the furlough scheme, this still has costs which we contribute to, so I can understand the sectors struggles On opening on the 15th July this year we put a lot of investment in to risk assessments, to open safely and do more than required. We feel the hospitality sector on a whole got this right and created a safe environment to go out in, I do not feel that the hospitality sector caused the numbers to go back up.

I do get the decisions the government is making but recently in one day we have had to have three different meetings because the Scottish

government guidelines and website were changed as many times.

Weddings were reduced to 20 for ceremonies only in tier four with no reception with only a few days notice.

In the context of the pandemic this might not seem important but on what should be a happy family time, it can be very distressing.

Funerals are allowed in Tier four for up to 20 guests, this is not financially viable, but as a community service it is important we do them, It’s the right thing to do.

We also feel it is the right thing to go ahead with our plans to develop our business as we want to deliver on our promises to our wedding couples and guests. A new function suite and lodges at The Lochside Hotel are on course to be finished by April next year. We want to be ready to bring hospitality back to where it was. We have secured borrowings to achieve this and maintain our team. We don’t know how the economy will be next year but we have to try. Borrowings however need to be paid back.

2020 was going to be our best year because we had invested and finished two major refurbishments at Hetland Hall Hotel in Dumfriesshire and Dalmeney Park Hotel in Renfrewshire, this will not now be the case but looking forward with hope that 2021 will come good.

TATSUYA MINAGAWA, LICENSEE, THE HIGHLANDER INN, CRAIGELLACHIE What will January and February hold? My honest opinion is that it’s difficult to call because the complexities now seem greater. At the start of the pandemic I like a lot of operators never thought it would only last for so long, and in the face of another lockdown in the West of Scotland, we are fortunate enough not to have been shut down up here. However, our international tourist market has been all but wiped out, so thank goodness for the support we are receiving from the local community. They have been great.

But that being said, you never know what Nicola Sturgeon will announce next and there are so many variables at play here and many pubs in our locality have chosen to remain closed and perhaps will do until March if the restrictions remain at the same level.

We were able to share shifts with our staff and the government looked after some of their wages through the furlough scheme because we wanted to stay open so that we didn’t disappoint our customers.

The way I see it, no actions means no result. If I shut down completely, I will still have to pay bills, plus I do like a challenge.

I doubt the first minister will ease off the restrictions too much at Christmas because of the consequences that will mean for January and February and as the virus gets more a grip during the depths of winter and so things are going to get tougher.

DRAM DECEMBER 2020 9

PREDICTIONS FOR 2021 NEIL MORRISON OWNER, MACGOCHANS TOBERMORY, THE LOCHSIDE IN BOWMORE, THE BENLEVA IN DRUMNADROCHIT I think it’s going to be a write-off until Easter. We will tighten things in the meantime and then hit it hard then. A lot of the chat about things easing off in January and February has just given people false hope because there can be no possible decent business movement until there’s a vaccine.

We have two venues in tier two and two in tier one and trade is down about 40% across all the businesses and we are doing a lot more takeaway business than we’re doing in the units because customers still feel that they want to be on the safe side.

We had to close the Ben Nevis in Fort William because trade was so poor. It will remain closed until Easter and we are taking the opportunity to give it a refurbishment. We are creating a balcony on the lochside and putting in three big lifts from the kitchen to improve service – it’s normally a busy busy unit. We created a whisky bar in it before this all started and we are now concentrating on the refurbishment of the restaurant.

It’s also been hard because seasonally we tend to cut staff back anyway but you are furloughing a lot of people that you need for the following year and it’s hard to know what to do for the best because you also want to look after your people.

PAUL STEVENSON OWNER, PAESANO PIZZA, GLASGOW It’ll come as no surprise to you that I think it’s going to be pretty tough in January and February.

This furlough scheme is masking a lot of things plus people’s money and job worries and their fearfulness of the future are all starting to become very real.

On saying that, because of this second lockdown and people being cooped up again and the promise of a vaccine on the horizon, we could get a wee kickback and a boost in January if we are open of course. But I really don’t see February being anything but bleak for the hospitality industry.

The fact that we have a younger demographic and are reasonably priced means that consumer confidence will hopefully be restored quicker in my businesses compared to more high-end or fine dining businesses that I think will be hit a lot harder.

10

GAVIN STEVENSON, DIRECTOR, MOR-RIOGHAIN GROUP,THE MAINS OF SCOTSTOWN INN, ABERDEEN, GELLIONS. INVERNESS

DRAM DECEMBER 2020

Quarter one of next year is going to be very challenging with restrictions likely in place until early summer 2021 and these restrictions at any level are devastating for hospitality businesses. Our Inverness site is in level zero and can still only accommodate 25 per cent of customers because of social distancing. Large suburban restaurants don’t have as much of a problem managing this but city-centre bars and music venues will struggle.

This has an impact on revenues too of course.

There are no ways for sites like ours to break even at level zero let alone at levels two and three.

We have invested in covid-safe measures and reduced capacity by three quarters and adapt to what our business and buildings are not set up to do - like Gellions, Inverness which is a live music venue, not a daytime venue. It is reliant on tourism and a high volume of customers and the finances of this sort of business are geared to continue that model. Late-night venues, music venues will continue to struggle throughout the first half of next year because there will be fewer people in city centres.

I don’t see any real recovery until the second half of 2021. We are a business that has been

in growth for the last few years and we don’t expect to reach pre-covid levels of turnover for at least 2 or 3 years - that’s when I think global tourism will return and when we will hopefully be over the worst of the recession.

Governments broadly started well in terms of support but current level software support is grossly inadequate for them to survive until the summer of next year. The majority of businesses in the market have already spent that cash flow support from bounce back loans and grants and need the same again to get them through the next six months and what will be a time of much lower turnover than normal.

Although we got support there are far too many hospitality businesses that we have become aware of that were not eligible for support that fell through the cracks and have been completely devastated as a result. There’s a lot of work to be done to refocus support on the businesses that need it.

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BELSAZAR FESTIVE FIZZ

JOHNNIE & GINGER

30ml Belsazar Red 10ml Cherry Syrup 80ml Sparkling Wine Method In a mixing glass and over fresh cubed ice, stir together the Belsazar and syrup for 5-10 seconds

An effervescent mix of Johnnie Walker Black and Champagne carefully combined with apple, aromatic fresh mint and ginger.

30ml Johnnie Walker Black 60ml Clear Apple Juice 30ml Champagne

Carefully pour the chilled mixture into a Coupette glass or Champagne Flute that’s already half filled with good quality sparkling wine, topping up if necessary

Method Mix all ingredients together in a Highball glass and serve with a garnish

Garnish with a skewered cherry or three

No and low alcohol options are proving more popular.

CGA research shows that one in three (32%) adults has tried a no or low alcohol beer, wine or spirit in the last six months—equating to some 15.5 million consumers. The no and low alcohol category has increased by 48% in the last year, and is now a £60m-a-year category.

THIS IS THE FIRST CHRISTMAS THAT LANGS JAMAICAN RUM WILL BE AVAILABLE TO OFFER AS PART OF YOUR SEASONAL OFFERING AFTER IAN MACLEOD DISTILLERS BROUGHT IT BACK TO THE UK IN SEPTEMBER WITH THE LAUNCH OF LANGS BANANA RUM. ORIGINALLY IMPORTED IN 1861, THE INITIAL RECIPE FOR LANGS BANANA RUM WAS SHOWCASED AT THE EDINBURGH INTERNATIONAL EXHIBITION IN 1886, WINNING GOLD.

ACCORDING TO AN ANNUAL STUDY BY AMERICAN EXPRESS, PEOPLE IN THE UK WILL SPEND AN AVERAGE OF £645 THIS YEAR AT CHRISTMAS, UP FROM £601 IN 2019.

The Macallan has collaborated with graphic designer David Carson to create a campaign for the festive season that focuses on a selection of five distinctive single malt whiskies – The Macallan Double Cask 12 Years Old, Sherry Oak 18 Years Old, Sherry Oak 25 Years Old, Rare Cask and Estate – which ‘reflect the uncompromised pursuit of excellence which has driven The Macallan since 1824.’

According to CGA from the 12 months to October 2020, last year’s top ten UK on-trade spirit brands – Smironff Red (1), Gordon’s Pink Gin (2), Captain Morgan’s Spiced (3), Gordon’s (4), Jagermeister (5), Jack Daniels (6), Famous Grouse (7), Baileys (8), Bacardi Carta Blanca (9), Courvoisier VSOP (10) - sold a total of 3.5m nine-litre cases but this has fallen to 2m because of lockdown and government restrictions. Baileys climbed two places to number eight with the Smirnoff Red, Gordon’ s Pink Gin, Jack Daniels and The Famous Grouse all maintaining last year’s position. Others have risen and fallen with no brand falling out of the top ten and no newcomers of course.

The typical number of calories in your average Christmas dinner is LET’S SEE WHAT’S HAPPENING IN THE WORLD OF FESTIVE DRINKS. HERE ARE SOME SEASONAL COCKTAIL RECIPES, BRAND NEWS, STATS, AND SOME INFO ON THE SOFT DRINK MARKET - AND WITH SOFT DRINKS BEING EVEN MORE IMPORTANT IN YOUR OFFERING THEY INTERESTING READING. THERE ARE ALSO SOME FUN FESTIVE FACTS TO HOPEFULLY GET YOU IN THE MOOD FOR AS GOOD A CHRISTMAS TRADE AS YOU CAN HOPE FOR UNDER THE CIRCUMSTANCES…

957 £603m is the value of the premium soft drinks market in Britain in the last twelve months according to CGA.

More and more people are turning to soft drinks according to CGA and the Office for National statistics. Around a fifth (21%) of the UK’s adult population now say they don’t drink alcohol at all, which is a good reason to stock up on some new soft drinks and epecially since in some areas of Scotland alcohol can’t be sold over at the moment.

DRAM DECEMBER 2020 13

ARRAN MULLED GINGER BEER: 330ml Ginger Beer Star anise Orange and Lemon peel Cinnamon stick Ginger sliced Teaspoon of honey Rosemary spring 25ml Arran 10yo Method: Bring all ingredients (expect for whisky and honey) to simmer in a pot.

Transfer to a mug/heatproof glass and add whisky & honey. Stir, garnish and enjoy!

ARRAN HOT TODDY: 45ml Arran 10yo 60ml Boiling Water ½ Lemon juice 1 tsp Honey

3:1

is the ratio by which natural Christmas trees outsell artificial Christmas trees

Method: Stir all ingredients together in a mug/heatproof glass.

Garnish with a cinnamon stick and lemon slice studded with cloves.

SMOKEHEAD SNOW BALL 25ml Smokehead 50ml Advocaat 12.5ml Gingerbread syrup Lemonade

Schweppes has launched a brand new festive campaign called Schweppes, We’ve Got The Tonic, You’ve Got The Spirit. It includes a TV advert and its the first time Schweppes has been on screens since 2017 and the campaign will continue next year, with the aim to celebrate and encourage the unshakeable British thirst for positivity.

Launching in line with a new brand identity, which includes ‘bold, fun, eye-catching and bright statement colours’, the new campaign highlights both the Schweppes Classic range - created for everyday mixing and the Schweppes Signature Collection - a range of naturally flavoured mixers created for special occasions and moments of celebration.

Method: Add Smokehead, Advocaat and gingerbread syrup to an icefilled glass. Stir and top up with lemonade.

SMOKEHEAD GRINCH 25ml Smokehead 50ml melon liqueur 25ml lemon juice 12.5ml sugar syrup Method: Shake ingredients over ice and strain into a coup glass.

SMOKEHEAD HOT BUTTERED RUM REBEL 25ml Smokehead Rum Rebel 3 dashes of mixed spice 1 tbsp unsalted butter Hot cider

Pre 1930s there were many different variations of Santa in a variety of different coloured garments. Some people claim the modern day image of Santa Claus was created by Coca-Cola, but the original red-suited Santa became popular in the US and Canada in the 19th century due to the influence of caricaturist and cartoonist Thomas Nast.

Coca-Cola commissioned its depiction of Santa in 1931.

Method: Add butter mix to the glass, pour over Smokehead and the hot cider. Stir until the butter melts.

Reviewing the various festive sales opportunities for licensees, Andrew Lawrence, Sales & Operations Director for Scotland at Molson Coors, said, “Drinkers are seeking drinks with greater provenance and Aspall Draught Cyder is now a key player in the cider category, delivering 34.4% growth in value in Scotland. It’s the only super-premium cider brand in the top 10 cider brands in the UK on-trade.

“In the lager category, Premium 4% option are worth £1billion to venues across the UK .

Coors Light is growing in value by 30% in Scotland , and offers a refreshing, crisp, easydrinking premium 4% option that’s perfect for social occasions. To build on this momentum we will be rebranding Coors Light as ‘Coors’ next year, which forms part of a multimillion-pound investment in the brand.

“It will be supported by a new ad campaign, packaging and point-of-sale material to help retailers continue to drive sales in the new year.

“Make sure you are offering a wide range of no and low alcohol options to meet different needs. The launch of Doom Bar Zero means that we now offer offers drinkers alcohol-free options in ale, as well as lager (Cobra Zero) and cider (Rekorderlig Alcohol Free), catering for a host of different tastes.”

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Smokehead Islay Single Malt Whisky has launched its ‘Dreaming of a Wild(ish) Christmas’ campaign. Just like Smokehead, say the brand, getting into a season described as ‘jolly’ definitely isn’t for everyone, and Smokehead brand ambassador Mikey Sim’s wild Christmas cocktails are ‘smoky festivities in their boldest form’...

According to data gathered from Facebook, two weeks before Christmas is one of the two most popular times for couples to break up.

Christmas Day is the least popular.

The Christmas Classic

Mix: Bombay Sapphire Schweppes Tonic Water Orange slice & cinnamon stick From the nation’s favourite mixer brand.* To find out more visit www.cokecustomerhub.co.uk or call Customer Hub on 0808 1 000 000 *Nielsen & CGA Total Home & Out of Home’, Volume, MAT ending March 2020. © 2020 European Refreshments. All rights reserved. SCHWEPPES is a registered trade mark of European Refreshments. ©2020 BOMBAY SAPPHIRE IS A TRADEMARK

FAMILY AFFAIR LICENSEE INTERVIEW

EMMA AND ANDY MACSWEEN HEAD UP GLASGOW’S RALPH & FINNS BAR AND RESTAURANT. JASON CADDY CAUGHT UP WITH THE MARRIED COUPLE AS THEY DIGESTED THE NEWS THAT CITY OF GLASGOW WAS ABOUT TO GO INTO TIER FOUR LOCKDOWN.

G

lasgow’s Ralph & Finns is close to the hearts of comanagers Emma and Andy MacSween. Not only were they married there in 2018 during its former life as Urban Brasserie but Emma’s dad Alan Tomkins, winner of this year’s Scottish Bar & Pub awards Lifetime Achievement, owns it as well as another four venues in the city so it truly is a family affair. Emma and Andy are now also making an equally as long-term commitment to the newly refurbished St Vincent Street venue and looking forward to a post-Covid future when eleventh-hour closures are no longer a thing.

Said Emma, “Finding out on a Tuesday that they are closing you on a Friday has all sorts of implications, plus we were starting to get a glimpse of good things to come. Saturday was busy and full of atmosphere. It was just a shame that we to chuck them all out the door at 6 pm - and here we go again with another lockdown and having to close down at the drop of a hat as we’re moved to tier four.”

Said Andy, “I wouldn’t fancy being in Nicola Sturgeon’s shoes but she hasn’t been very clear on where we’re going next. We had a really clear roadmap in the summer, like opening up in stages, but we are not sure what is happening tomorrow and that fills us with anxiety over what food to order and whether the staff are going to have shifts this weekend. But it’s nothing the government has come across before so it’s been really good work done, but I also think that sometimes the planning and the sharing with businesses could have been better.

“We have decided to take the long-term view here and this is a 10 to 15-year commitment for both of us and we are optimistic about the future of the business. Family life is so important for us all, Alan included, and that was part of the process behind working together, that it would make family life easier.”

Emma added, “In a few years we’ll have something else to talk about so I’m remaining upbeat. Life is so short.”

Emma and Andy have also been managing customer confusion on top of all the demands of what is effectively a new business with a brand new layout and aesthetic.

Said Emma, “We’re facing a full tier-four closure but even tier three is very challenging and you can see that in the city centre most venues haven’t even bothered to open. It’s like you can open, but you can’t really, and that’s quite sad.

“It has all trickled on a bit what with the café/restaurant

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confusion and then the tiers and I think that the customer has every right to be confused unless they are living and breathing this stuff. Can we come in at night? Can we have a drink? These are the questions we’ve been hit with and the average customer doesn’t go to a pub between 12 and 6 for a soft drink with a meal either.”

And all this begs the question, what made them decide on a complete refurbishment of an established Glasgow institution AND during a pandemic?

Said Emma, “We are aware that we have opened a new restaurant at a bizarre time but we didn’t open for Covid, we opened for our future and I think that deep down we knew that we needed to make some changes plus there are so many new kids on the block opening up all the time that you’ve got to keep up.

Said Andy, “We did debate whether we should open or not, and what came out of the discussion was that we had to get going and remain positive and we deal with what is thrown at us.

“When else are we going to get five months to make changes like these? This was the right time to develop it into Ralph &

“A LOT OF OUR STAFF ARE AS EMOTIONALLY INVESTED IN THE PLACE AS WE ARE. THEY HAVE BEEN HERE FOR SO LONG, LIKE MICK COOPER OUR KITCHEN MANAGER - HE’S BEEN HERE SINCE DAY ONE. HEAD CHEF JOHN PAUL LAPPIN HAS ALSO WORKED FOR ALAN SINCE HE WAS A TEENAGER – NEARLY 20 YEARS NOW.”

Finns and even though some might say that this is a crazy time to open a restaurant, we know that we are not going to be able to hit the ground running, we are thinking about what position are we going to be in next year and working together is going to make family life easier for us next year.

“Customers are seeing the same faces because we were able to bring nearly all our staff back from furlough and so already there’s that sense of familiarity that you don’t usually get from a new restaurant when it first opens. Regulars feel relaxed immediately when they get recognised. Urban was a special occasion venue but we want to make this a lot more casual and drop in with a bar focus.”

“Urban Brasserie was busy and there were so many loyal customers and at times like Christmas it had such a great atmosphere and I think that the big push was that we were shut anyway so this was our chance being closed for all this time to make the changes.“ The fact that all of their staff came back bar one also sped up the process for the couple.

Andy explained, “A lot of our staff are as emotionally invested in the place as we are. They have been here for so long, like Mick Cooper our kitchen manager - he’s been here since day one. Head chef John Paul Lappin has also worked for Alan since he was a teenager – nearly 20 years now.

It was only one manager that went to work elsewhere and every single other member of the team came back through the door after furlough.

Said Andy, “It was really good to have them all back and they were all super-excited. This meant they all fell into working with one another with only two days of training.

Emma added, “That’s the biggest stress when you open a restaurant. You have got a whole new team and no one knows each other and so not having this to deal with and organise was great.”

Alan Tomkins’ portfolio also includes Glasgow wine bar Vroni’s, which was closed when we spoke, and Ollie’s, which was offering a takeaway service, and Emma has managed both outlets – as well as online wine shop wineorama.com Said Emma, “All of my dad’s other pubs were closed in tier three and it’s a shame because at this time of year Vroni’s would normally be heating up, dark nights, coming in after shopping, works nights out, so I feel quite sad. That bar was always about three-deep at Christmas and that now seems so long ago.”

Emma started working for her father in Vroni’s before opening Ollie’s on the city’s Nithsdale Road in 2014 and she also runs wineorama.com, while Andy worked for Alan a decade ago and following working with Jonathan MacDonald at Glasgow’s Ox and Finch and Ka Pao in the interim, returning to the family business last month.

Continued Emma, “My dad had wineorama in 1999 during the DRAM DECEMBER 2020 17

FAMILY AFFAIR LICENSEE INTERVIEW

dot-com boom and we brought it back in lockdown because hospitality because customers will be champing at the bit to we had stock on the shelves and that went quite quickly so we get out again once Covid is behind us. Said Emma, “We do feel brought in more stock. It was quite good fun and crazily busy at optimistic about it because as much as it’s been a challenge, the beginning and when we went live my sister Lara and I made everybody we are speaking to is missing going out to the pub, the website and did the costings and sent out an email blast missing dining out more than ever and I think this was all taken and we had all these wine orders the next morning. It was really for granted and once this Covid wall has been broken down, busy for the first few months and then we got into a regular there’ll be a flurry of demand and making up for last year and rhythm with lots of loyal customers. We are just about to go UK so we just need to get there. delivery wide this week, and this takes the heat off me, mum “At the beginning of lockdown we had the end of the year to Hazel and dad delivering all the wine. It was all hands to the look forward to but now I don’t think people are making any plans until they know so when that starts to kick back in and pumps, apart from the five family dogs of course.

And Andy enjoyed it too. He said, “It was a great lockdown project people can start to look forward to the end of the month and because we got to drive all around Glasgow for five hours at a planning, it will be a very good thing. Customers are missing hospitality, whether it’s where they time and got to know people. In the their coffee or go to the pub early stated they hadn’t seen anyone WE ARE AWARE THAT buy on a Monday night after work. All so we were stood at the door for 15 WE HAVE OPENED A these things are so important. minutes chatting.

Said Emma, “ We also opened Ollie’s NEW RESTAURANT AT Said Andy, “Yes, cancelled weddings for takeaways during lockdown and A BIZARRE TIME BUT and birthday celebrations. There’s a lot of making up to do.”

I think that this was wonderful for WE DIDN’T OPEN FOR Emma also hopes that this situation the community who could come in for a coffee and chat and some cake COVID, WE OPENED might also result in a change in and we sold the wine through there FOR OUR FUTURE AND I people’s perceptions of hospitality.

She said, “I hope there’ll be a shift too, so we tried to make the most THINK THAT DEEP DOWN in perceptions and see it as skilled of our time off and it was a bit of a shock when they said, okay, you can WE KNEW THAT WE work. The term unskilled that I have reopen now. Ollie’s is my baby.”

NEEDED TO MAKE SOME heard bandied about is horrible.

Every job requires skill.

How did they meet and how are they CHANGES PLUS THERE Said Andy, “There’s been a real finding living and working together?

ARE SO MANY NEW KIDS drive of small independents that Explained Emma, “Andy worked at Urban over ten years ago and so we ON THE BLOCK OPENING have done well in Glasgow like Café Strange Brew and Julie’s Kopitiam. sort of knew each other then, plus UP ALL THE TIME THAT These people got small units, I was always trying to get a table YOU’VE GOT TO KEEP UP. worked hard, and now they are at the Ox and Finch – the place you looking for bigger places to meet could never get a table at. And we the demand. That shows people ended up permanently bumping into can flourish even when times are one another at work-related events.

Said Andy, “I didn’t think that when I worked here ten years ago hard. that I’d come full circle and be married to the owner’s daughter.” Said Emma, “That being said, chains provide a lot of the jobs What is their working dynamic like and how do they complement so we don’t want them to go. There’s room for everyone in this trade.” one another?

“We get on very well and come in together and go home Away from the job, Andy, who is originally from Inverness is a together and we also cover each other’s days off so we have keen cyclist while Emma loves horses.

“I love cycling. I spent my whole lockdown cycling. Sometimes I our own space as well,” said Emma.

“I like to be under tremendous pressure and make it up as I go can’t be bothered and then five hours later, I’ve had the best day along which I don’t think Andy enjoys that much because he is and it’s free,” said Andy. very organised. I think that’s when you perform at your best. Emma added, “I’ve not found my love for cycling yet. I’m a very Andy remembers a lot about customers. He’ll remember they keen horse rider and I have been riding since I was 5 or 6. Then were gluten-free and people love it. But we both love speaking took a break from it and then got back into it. Nothing too crazy.

Competing at any level is extremely time-consuming and we are to people and don’t want to be stuck behind a desk.”

The couple also feel that there’ll be a surge in interest in both now really focussed on the business.”

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DRAM DECEMBER 2020

incorporating the DRAM AWARDS 2020

W

ell, the first-ever Scottish Bar and Pub Awards virtual event actually was a great success... mainly because, I think, it captured the surprise of the recipients as someone rocked up to their door... someone from within their tier. It was certainly one of the most stressful nights of my life... it was live, there was no second takes... once we got going, we got going. When our award winners were two floors up, we waited with baited breath to see if they made it to the door in time and sometimes we had to go past and then go back. I think the very precarious nature kept everyone glued to their screens.

I would like to say massive thanks to everyone involved – to Emma Speirs who volunteered to help with the tech, to my brother's team at the Drum – Director Nick Creed and Dani Gibson, my sister Nicola and to the team at Sparkle who designed the platform which ran on zoom … it allowed us to be sociable. And to everyone that doorstepped - the two Jamie’s, Rachel, Katrina, Mike, Amanda, Fiona, Cheryl, and the two Jennifers who coincidentally also had the same surname (and that got coifnusing!) To our room host the Wm Grant’s team who ran a terrific ‘Play your DRAMs right’ Lynn Kelly, Josh Barr, and Emma who took on the karoake room...

And of course to our sponsors who continued to support us, and you, through this and I hope you will continue to support them.

To everyone that attended, those that mastered the complexity of table and room jumping, well done. To our winners, in fact to all our finalists – you all deserve a medal. And to Beverley Lyons who kept it all together. I asked her to present because I know how good she is at ad-libbing – she definitely had to do a bit of that.

I sincerely hope that now a vaccine is on the way that we can plan for next year and I hope that our next awards are totally live – or my nerves may not cope!

Here's to next year, well-done everyone.

DRAM DECEMBER 2020 21

LIFETIME ACHIEVEMENT

ALAN TOMKINS Alan Tomkins was presented with the DRAM 2020 Lifetime Achievement Award. Over the last 30 year he has created some of Glasgow's most memorable bars and restaurants. He is a force to reckoned with and the consumate professional. The family have just opened their latest venture Ralph and Finns which takes the place of Urban Bar and Grill. Former establishments, included Papingo Restaurant, Gamba Seafood Restaurant and the Southside's Urban Grill; lt achieved AA Rosettes and Michelin Guide status. The stable currently includes Vroni's Wine Bar in West Nile Street, Ashton Lane's Vodka Wodka, Ollie’s in Pollokshields and Blue Dog. Alan Tomkins

DOG FRIENDLY PUB 2020

WINNER - THE BRIG & BARREL FINALISTS: BARRAS ART & DESIGN, GLASGOW BREWHEMIA, EDINBURGH CHURCH ON THE HILL, GLASGOW DOUGLAS ARMS, DUMFRIES THE EAGLE TAVERN, PRESTWICK

James & Sarah Hughes

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DRAM DECEMBER 2020

The judge’s said: “This pub received the most votes with one customer saying, “This pub is a super welcoming place for dogs … right from the picture of resident labrador in the cosy seating area, to bowls of water and a friendly welcome. The pub also selects a pupper of the week from visiting doggie guests – there is no similar prize for humans!”

CUSTOMER SERVICE AWARD 2020

WINNER - THE AULDHOUSE, EAST KILBRIDE FINALISTS: THE BANK CAFE BAR, GLASGOW BUCK'S BAR, GLASGOW THE CORNER HOUSE, KILWINNING ROEBANK HOTEL, BEITH SIBERIA BAR & GRILL ABERDEEN

Marco Sarao right with Meghan Hoad

The judge’s said: “Every venue should be patting itself on the back. And every single one had embraced fully all the Covid-19 mitigations. But there was one stand out venue” The mystery customers said, “The friendliness of the staff and the atmosphere, and the attentiveness. Everything was just perfect. You couldn’t fault it in any aspect at all.”

COVID-19 FAMILY ENDEAVOUR

WINNER - THE MCKENZIE FAMILY Buzzworks and Montpeliers have been supporting an Emerging Entrepreneur fr the past few years and the prize has been mentoring from Colin Blair and David Wither.

The McKenzie family

The judge’s said:" We have pivoted the award, for one year, to recognise a family endeavour. But the same credentials applied.... twe were looking for people who were innovative and who demonstrated drive and enthusiasm as well as ambition. Over lockdown this family business worked as a real team. They invented an intiative called Suppers for Superheroes. The whole family got involved. Delivering, and cooking food to staff at the Royal Infirmary and they also roped in Chef John Quigley and daughter Rosie. Since lockdown they have also pivoted to offer a Crab Shakk pop-up."

DRAM DECEMBER 2020 23

What our winners had to say...

Billy Milligan of FF Glasgow, winner of the Sea Change Evolution award, “Didn’t see that one coming. When I came to the door the guy put it down and walked away and I closed the door. Think I was still in shock. What an effort to give to this whole industry as a whole. Being environmentally friendly is something the whole team believes in and we were so proud to receive this award so thank you DRAM and Inverarity Morton.”

Said Frank Murphy of The Pot Still in Glasgow, winner of Gordon & MacPhail Whisky Bar of the Year, “Geraldine is delighted. That the DRAM team came to surprise me and not her. Getting her to answer the door at this point in her pregnancy is like turning a supertanker around. I liked the wee cards as part of the judging. It means the team member that was interacting with the mystery shoppers knows they actively helped win the award for the whole team; they’ve actually seen judging at work. Obviously, we would have preferred the regular bunfight. We look forward to the awards as a night out in the gladrags, meeting friends we haven’t seen for ages, and if you win, that’s the cherry on the sundae. But the interactive online awards was just about as close as we can get to it just now. An idea emblematic of the trade as a whole: constantly innovating to overcome impediments, with putting a friendly face on it at its heart. I hope we never have to do it this way again, but I’m glad to have been a part of this one.”

Said Alan Tomkins, winner of the Lifetime Achievement, “I thoroughly enjoyed it and given the circumstances I think it was a bold move by DRAM to go ahead and have the awards in the 25th anniversary year rather than postpone then – and they pulled it off magnificently. It was a stunning success that showed a lot of innovation. I was completely surprised, flattered, and slightly bemused to win and it was a real honour. Any time a person gets recognised like this I think it’s important to acknowledge all the wonderful people they have worked with and so must I. I have had the pleasure of working with some of the best over the last 40 years.”

Open Ear Lionheart of the Industry award winner Donald Macleod said, “ It was brilliant all things considered during these strange times we’re living in and well done to Susan and the whole DRAM team. It felt good for the trade to be able to get together. It was hilarious at times and the fact that mistakes were getting made it all the more funny and enjoyable.

I was so pleasantly surprised to get my award - it’s not often that my family is able to keep anything from me but they managed this time.”

Flora Grant of The Ardshiel in Campbeltown and winner of Deanston Guru of the Year award together with partner Marion McKinnon said, “We were highly delighted and especially being the first winner of this new award and we all need a wee boost and that’s what we all got on the night. I thought the virtual ceremony went very well and we set up a wee party room and made the most of it. It’s important to keep as much normalcy as possible and as much going as we can because it’s a big part of the business.”

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Alison Blair owner/director of Buzzworks Holdings - winner of Cellar Trends Independent Pub Group said, “It was the weirdest thing in the world - I was with my brother Kenny and David Howie in The Vic’s and The Vine and Kenny started shouting out - he was slightly ahead of me realising that we had won.

Hats off to Susan for doing she did and total respect for doing a virtual ceremony because this is not an easy thing to pull off. I know how much hard work goes into live events. Honestly, we never expected to win again. It felt amazing.”

James Hughes of Brig & Barrel, winner of Antos Dog-Friendly Pub award said, “It was a great night and all our staff made it to the beer garden to join us at a distance and they all thoroughly enjoyed it.

We are a rural pub near lots of lovely walks like Belhaven Beach so it’s a popular area for people walking with their dogs and a lot of them are our customers of course so they will be delighted – as is our pub Labrador Fozzie. All our staff are dog lovers too – in fact, ‘do you like dogs?’ is an interview question. It was really great to receive the award and the Scottish Bar & Pub awards have pulled everyone together during these challenging times and we can’t thank DRAM enough for all it has done to bring us all some much-needed cheer.”

Wee Guide Restaurant of the Year went to The Garden Room, Cairn Lodge Hotel, Auchterarder. Said MD Jonathan Gilbanks, “We were absolutely thrilled and so surprised to have won being up against so much competition with our peers and given the fact we are in our infancy having only been open 18 months. It was such a fantastic feeling. I was really humbled by the win too I have to say and it also gave the staff the boost they needed as our industry continues to find itself on its knees and with the prospect of no Christmas trading. It has also been really well received by local clientele too. I have been to the awards several times in person and I must say that both Bev and Susan did a great job and getting the winners on their doorsteps like that was a wonderful presentation and must have taken some amount of organisation and caused some sleepless nights. Everybody absolutely got into the spirit of it too. Well done.”

Marc Ferrier of Glasgow’s Thornwood, winner of the Fatbuzz Social Media Award, “It was really good and me and my son had a good laugh watching it patched through the TV - and it was nice to win too of course. It shone through just how much Susan loves the industry and we have had so much support from the DRAM over the years and it was great to see everybody gathered together to celebrate and stay positive.”

Said Brendan Crozier of The Georgian Hotel in Coatbrigde, winner of 2020 Covid Pivot award, “It was a complete shock when I saw someone outside the hotel holding an award as I watched the ceremony. It was great to receive considering the year everybody has had and I lifted the spirits of the staff who have worked rally hard to keep the business going despite changing dynamics of Covid. The ceremony want really well and must have been difficult to organise virtual event like that and the interactive element of being at everyone’s doors who won was great too.”

Laura McKenzie of Cathedral House, whose family won the Buzzworks & Montpeliers Family Endeavour award said, “It was really good and what an effort from Susan, Bev and everyone behind the scenes and they certainly pull out all the stops.

To have someone come to your door was a really unique and unexpected experience. As a family business, we have worked hard and we also realise the importance of work with the people round about us. Everybody pulled together voluntarily to send 100 meals every night to the Glasgow Royal Infirmary for nine weeks, 4500 meals in total, with the help of the Celtic Foundation and everybody pulling together is what this industry is about. “

Jamie Duffy of the West End Bar Blantyre was awarded Carling Community Pub of the Year and he said, “It was a great night and we were totally gobsmacked to win and it gave all the staff the boost that they needed to be honest. The online awards were really good and entertaining and we have had 800 likes on our Facebook page since winning and the local paper shared our win on their Facebook too and it’s been great getting this type of recognition.”

Glasgow Cocktail Collective’s Fraser McIlwraith winner of DRAM Cocktail Bar/Initiative award said, “I loved that the awards were as interactive as they could get. It was like the Big Breakfast all over again. It’s what we needed as a community – to be with others that understand what you and your business are going through and boost morale and promote the message that by sticking together we will get through this in the end. It was very nice to win too of course!”

Stuart McPhee of Siberia Bar & Café in Aberdeen It was a particularly unique event and very enjoyable and for me personally even to be considered is humbling and to actually win is a sense of achievement for the work I have put in. I have been to awards for years and it’s nice to finally win one. To shine some light in the darkness with an event that spoke to the positive and the hard work and resilience of people and more is so invaluable to those in our industry that are having good and bad days just like everybody else. This is a wonderful and inclusive industry that will fight tooth and nail for its survival.

DRAM Inspirational Woman of the Year, Signature Pubs’ Louise Maclean, “I’m totally chuffed and it has put a proper spring in my step. I was convinced it was going to be Giovanna Eusebi and then my phone started to ring and people at my virtual table stared saying ‘it’s you it’s you’. My husband had to persuade me to get dressed up a bit to watch it in the first place by convincing me that Signature might win something and that they may pan to me. This has been such a brutal year both personally and professionally and it is so so lovely to get this recognition. It spurs you on. I thought the whole event was pretty cutting edge technology-wise and probably the best virtual event I have been to in 2020.”

Said Marco Sarao owner of The Auldhouse in East Kilbride, winner of BII Customer Service award, “The current circumstances and since we only opened in March and with all the extra safety measures in place this makes this win all the more special. I’ve got to take my hat off to Susan - she’s an Iron Lady and this event raised spirits and honoured everybody - even our customers on Facebook were saying it was fantastic. On a personal note, I’d also like to thank Stephen Montgomery. He’s been an ambassador for the trade and him and Susan should be recognised more and awarded for all their hard work.”

Stephen Montgomery was named Licensed Trade Champion. He said, “I thought it was really really great and put together so well - you could see just how much effort went into it. Phenomenal. I didn’t know anything about the award so it was a total shock - I was wondering why a colleague was holding this bottle in front of me! It was good to finally see the faces of people I have spoken to and sent messages to and helped in the last few months. Everyone had a brilliant time.”

DRAM DECEMBER 2020 25

CARLING COMMUNITY PUB OF THE YEAR

WINNER - THE WESTEND BAR, BLANTYRE FINALISTS: THE ADAMSON HOTEL/PUBLIC BAR, CROSSFORD FINSBAY, MILNGAVIE THE HILLEND TAVERN, HILLEND HUGO'S BAR & CAFE, DALGETY BAY THE TOWNHEAD HOTEL, LOCKERBIE The judges siad: “This pub is obviously a hit with its customers as they voted for it their droves and waxed lyrical about the two men behind the pub who they say have turned the pub around and made it a real community hub. Even to the extent or running facebook live events during lockdown to keep eveyone in touch.”

Jon & Jamie Duffy

INDEPENDENT OPERATOR OF THE YEAR 2020

WINNER - BUZZWORKS, AYRSHIRE FINALISTS: CALEDONIAN HERITABLE, EDINBRUGH THE CORTE LEISURE GROUP, EDINBURGH SIGNATURE PUBS, EDINBURGH

Kenny Blair

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DRAM DECEMBER 2020

The judge’s said: “We were impressed by the winning business because from the very start of the pandemic it went into planning mode – for the best and worst-case scenarios. It staggered the opening of all its venues and kept them open adapting as restrictions became more stringent. No easy task. They have constantly innovated and have kept staff informed throughout.

They are a sterling example of a great, forward-thinking hospitality business. If they had been tasked with handling the pandemic we are sure they would have made a better job of it.”

SUPPORTING LOCALS EVERYWHERE.

2019 GlobalData UK Market Analyzer.

3313-2 MUL CAR DRAM Music Awards 210x148 Ad.indd 1

24/11/2020 14:43

DRAM DECEMBER 2020 27

WHISKY GURU 2020

WINNERS - MARION MACKINNON & FLORA GRANT FINALISTS: ROB BEATON, INVERNESS EMMA DUNBAR, STATION HOTEL, ABERLOUR DAVID HOWIE , BUZZWORKS, AYRSHIRE GILLIAN KIRKLAND, THE PIPER HHISKY BAR, GLASGOW FRANK/GERALDINE MURPHY - THE POT STILL, GLASGOW

Marion MacKinnon & Flora Grant

The judges said of the winners: “The winning duo were chosen because of their enthusiasm, knowledge and their good humour – not their technical ability – during the pandemic they have managed to keep their business open and afloat by rolling their sleeves up and getting on with the job in hand. Whether in the kitchen or behind the bar – the two of them are a dream team. The esteem that they are held in by their community also speaks volumes – they usually sponsor a local team, but this year the local team, due to the circumstances have offered to sponsor them!”

YOUNG HOSPITALITY HEROES

WINNERS - SARAH ALLEN, JAMIE PRYCE AND THE TEAM AT LOUIE BROWN'S, DALGETY BAY

Sarah Allen & Jamie Pryce

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DRAM DECEMBER 2020

The judge’s said: “This is a category which has been instigated in response to the hard work put in by young individuals. It goes to a team, that led by a young lady She came up with an idea of supplying the local community with meals, persuaded her boss it was a good idea, then alongside her colleague Jamie Pryce and the rest of the team drove the idea forward contacting all their suppliers to ensure it happened and roped in colleagues to volunteer.

They drove the initiative over lockdown and has helped embed the business they work in into the local community. It really was a team effort."

DEANSTON

TOASTING THE MAKERS SINCE 1966

www.deanstonmalt.com

@DeanstonMalt DRAM DECEMBER 2020 29

COCKTAIL BAR/INITIATIVE OF THE YEAR

WINNER - GLASGOW COCKTAIL COLLECTIVE FINALISTS: THE GLASGOW COCKTIAL COLLECTIVE, GLASGOW DECANTER, EDINBURGH THE GATE, GLASGOW HOUSE OF GODS, EDINBURGH

Adam Strang, Fraser McIlwraith and Harry Savory

The judge’s said: “This organisation certainly impressed its customers which obviously is why people voted for it. But not only that, it is made of a collective of great Glasgow cocktail bars who have benefitted from the marketing of the offering.

It was also the first out of the block when it came to cocktail delivery in the city.”

SOCIAL MEDIA AWARD 2020

WINNER - THE THORNWOOD The judges said: “Every year social media has become more and more important and more so this year.

This category was not voted for by customers although pubs did enter. But it is really quite obvious when you see a lot of amusing, uplifting, cutting and promotional tweets, instagram and facebook who is on it. The Thornwood certainly was - and still is. It was a worthy winner of this year's social media accolade.”

Marc Ferrier and wife Sarah

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Our industry leading 5 Star Promise, such as our Marketing & Support Promise, help our licensees run their own pub with the full backing of our highly experienced team.

Join us in keeping pubs at the heart of our local communities at starpubs.co.uk

Congratulations to all the Winners and Nominees from Star Pubs & Bars

BEHIND EVERY GREAT PUB AND BAR IS A STAR

starpubsandbars.co.uk

DRAM DECEMBER 2020 31

INSPIRATIONAL WOMAN OF THE YEAR

WINNER - LOUISE MACLEAN, SIGNATURE PUBS Susan Young said: "The Scottish licensed trade has a lot of strong women, and during this pandemic, they have all risen to the challenge working furiously to ensure their businesses survive. But there is one woman who has not only supported her employer immensely but she has faced health challenges over lockdown and her father's death.

Her role which is normally marketing... totally pivoted to fighting the industry's cause and her knowledge has grown to the point where she really is an expert on officialdom.

It's not just been business challenges she has to face over the past nine months her strength of character and her dedication to her job shines through."

Louise Maclean

incorporating the

DRAM AWARDS 2020

COVID-19 PIVOT AWARD

WINNER - THE GEORGIAN HOTEL, COATBRIDGE This award originated with voters. the judges do try to read as many of the comments as possible. And although this recipient didn't win in the category that they were originally nominated in, it was clear from the number of votes and what their customers had to say that it deserved an accolade.

Brendan Crozier

One said, â&#x20AC;&#x153;It was already a top-class venue, but it truly became a community champion during the Coronavirus lockdown. They refused to be locked-in by lockdown.They delivered food to many local shielders, and even utilised a van and turned it into a mobile bar. EVEN if we couldn't go to the pub, they would come to us... when they re-opened they moved the bar and restaurant outside and put up a huge marquee, which is warm and welcoming, just like the staff. While another said, They are a shining example of how to come out of these unprecedented times ..." "

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LOCAL LICENSED TRADE HERO 2020

STUART MCPHEE - SIBERIA HOTEL AND BAR the judges said, "this trophy awarded to a star of the local licensed trade. It is a Covid-19 award, and it reflects the work put in by stuart to help his city stay open. He may not have put his head above the parapet pre-lockdown -but he has risen to the challenge and deserves a massive pat on the back for all the effort and hard work he has put in on behalf of his fellow hospitality businesses."

Stuart McPhee

BAR APPRENTICE 2020/21

NOMINEES EVERY YEAR APPRENTICES FROM ACROSS SCOTLAND ARE PUT FORWARD BY THEIR EMPLOYERS TO LEARN ALL THEY CAN ABOUT THE DRINKS THEY SERVE. THIS YEAR IT HAS BEEN PAUSED BUT IT WILL RESUME IN EARLY 2021. THE NOMINEES ARE: TYLER WADE, TIGERLILY;

LEWIS MCLEAN, FORGANS;

ALEX MACDOUGALL, TIGERLILY;

NIKOLAS POTIRIADIS, THE VIC;

JOHN WATT, CANDY BAR;

CALLUM BELL, THE SOCIAL;

NATHAN FISHER, ANGELS;

DAN BOARDMAN, SIGNATURE PUBS;

LIAM GLANCY, ANGELS;

WILLIAM SANNA, CORINTHIAN; AIDEN PENDERGAST, THE SOCIAL;

ROSS THOMSON, CORNHILL CASTLE;

SEAN MUIR, THE PARKVILLE.

PAIGE HOLBEIN, THE TORRANCE HOTEL; JACK ROSS, RAISE THE BAR

A SELECTION WILL BE MADE EARLY NEXT YEAR.

DRAM DECEMBER 2020 33

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DRAM DECEMBER 2020

CONNOISSEURS CHOICE WHISKY BAR 2020

WINNER - THE POT STILL, GLASGOW FINALISTS: ARDSHIEL HOTEL, CAMPBELTOWN THE CRAIGELLACHIE HOTEL, CRAIGELLACHIE THE PIPER WHISKY BAR, GLASGOW THE SCOTCH MALT WHISKY SOCIETY, GLASGOW

Geraldine & Frank Murphy

The judge’s said: “Despite the covid mitigations they still offered that true whisky experience. Anyone could walk in there and learn about whisky whether a newby or clued up. The staff offered service with a smile and answered lots of questions and gave their opinions too. This made it a real pleasure.”

DRAM DECEMBER 2020 35

NEW AND MOST IMPROVED OUTSIDE AREA

WINNER - THE FORT HOTEL, BROUGHTY FERRY FINALISTS: ANGELS, UDDINGSTON CRANSIDE KITCHEN , GLASGOW THE BRIG & BARREL, DUNBAR SMITHS, AYR WORD UP, GREENOCK The judges said: “What a transformation – from a carpark to a stylish, warm, covered area the owner has not stinted – retractable roofing, an outside bar, and a permanent outside kitchen planned – this outside area feels like an extension of the bar itself. It also offers the perfect instagram experience.

Locals love it.”

John Black

LIONHEART AWARD

WINNER - DONALD MACLEOD THE JUDGES SAID, "OPEN EAR IS A BUSINESS WHICH PROVIDES PLAY LISTS OF THE HOSPITALITY INDUSTRY AND MORE. IT IS THEREFORE APPROPRIATE THAT IT HAS PUT ITS NAME TO THIS AWARD, THIS AWARD GOES DONALD MACLEOD BECAUSE HE HAS SPENT HIS WHOLE LIFE PROMOTING MUSIC AND THE LICENSED TRADE. OVER THE LAST MONTHS HE HAS CAMPAIGNED VIGOROUSLY TO GET HIS AND HIS FELLOW CLUB OWNERS BUSINESSES OPENED AGAIN. HE ALSO RECEIVED AN AWARD FROM THE QUEEN, HE REALLY IS OUR OWN LIONHEART."

Donald MacLeod

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DRAM DECEMBER 2020 37

THE SEA CHANGE EVOLUTION AWARD 2020

WINNER - FF FLATIRON FINALISTS: APPLECROSS INN, APPLECROSS BUZZWORKS , AYRSHIRE DU VIN BOUCHERS, LINLITHGOW MACGOCHANS, TOBERMORY VESTA, EDINBURGH The judges said of the winning venue: “Finsbay FF and its sister venue Finsbay are wedded to their ecological and sustainable principles which percolate right through the business. From food waste disposal and recycling, solar-powered gazebos, regular energy audits, including all staff walking or cycling to work, to recycled and up-cycled interiors, fair-forest alliance coffee, seasonal produce and extensive vegetarian and vegan menus, this winner has green credentials on stilts.”

Billy Milligan

RESTAURANT OF THE YEAR

THE CAIRN LODGE, AUCHTERARDER FINALISTS: Cafe St Honore, Edinburgh Kirkton Inn, Dalrymple Two Fat Ladies at the Buttery, Glasgow

Jonathan Gilbanks

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The judges said of the winning restaurant: “From the moment we walked in we felt we felt special. The restaurant had a much more expensive feel than the bill suggested. Great value for money and the food was absolutely delicious. The staff were all super too.

Everything was faultless and we couldn’t praise it highly enough. We can’t wait to go back.”

CONGRATULATIONS TO ALL WINNERS AT THE DRAM AWARDS WE LOOK FORWARD TO TRADING WITH YOU IN 2021 AND BEYOND

DRAM DECEMBER 2020 39

incorporating the

DRAM AWARDS 2020

LICENSED TRADE CHAMPION

STEPHEN MONTGOMERY SAID PUBLISHER OF THE DRAM, SUSAN YOUNG: “THERE IS ONE MAN WHO HAS WORKED TIRELESSLY, VOLUNTARILY FOR THE TRADE OVER THE LAST 8 MONTHS -HIS DAY STARTS EARLY AND ENDS LATE - AND HE IS ALWAYS ON HAND TO OFFER ADVICE, JOIN IN WITH RANTS AND FIGHT OUR CAUSE ON THE SCOTTISH GOVERNMENTS CALLS. HE REALLY HAS, AND DOES, GO ABOVE AND BEYOND. THIS IS AWARD IS IN RECOGNITION OF ALL OF THIS AND MORE AND IS A HUGE A THANK YOU FOR ALL THAT HE DOES."

Stephen Montgomery

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DRAM DECEMBER 2020

PUB OF THE YEAR

THE PIPER WHISKY BAR, GLASGOW FINALISTS: The Black Bull,Moffat The Brig & Barrel, Dunbar The Pot Still, Glasgow The Railway Tavern, Motherwell The Smoking Goat, Ayr The Swan, Eaglesham The Thornwood, Glasgow The Townhead Hotel, Lockerbie The Tyneside Tavern, Haddington One customer, of the many, many who voted, said, “ I think it is the best pub because it has a great atmosphere, great staff and it is in a great location. The gantry is second to none with many many whiskies to choose from. Whisky tasting nights are brilliant too. It ticks all the boxes."

Gillian Kirkland

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MAIN CONTRACTORS JOINERS AND BUILDING CONTRACTORS DONALDSON CONSTRUCTION WOULD LIKE DONALDSON CONSTRUCTION WOULD TO WISH THE SEAGLASS INN LIKE TO WISH RALPH & FINNS EVERY SUCCESS IN THE FUTURE BLOCK BLOCK 2, 2, WARD WARD STREET, STREET, ALLOA ALLOA FK10 FK10 1ET 1ET TEL TEL 01259 01259 219923 219923 EMAIL: info@donaldson-construction.co.uk

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DRAM DECEMBER 2020

S

/dram.scotland

ome might say that the 2020 Scottish Bar & Pub awards Lifetime Achievement recipient Alan Tomkins took a risk by spending £600k refurbishing and rebranding popular Glasgow institution Urban Brasserie as Ralph & Finns during a global pandemic. But he’s always been a confident and instinctive operator and when it opened last month early indications were that he was right to go with this impulse because the whole project, designed

by Mark Brunjes of CM Design had been a triumph and was very well received by customers before it had to shut for the second lockdown.

The entire project lasted from 1st September and it was ready by the end of October. The bar has been moved and there are now various rooms off the central area – The Whisky Room, The Board Room and The Garden Room with the main structural change being the move of the bar from to the left as you enter to pride of place in the centre of the space. All your brain tells you when you walk in is ‘wow, wow, wow’ because this is a stunning redesign.

Said Mark Brunjes, “Spending that much money in this current climate shows how upbeat Alan is about the future of the hospitality industry.

“I had never been to Urban Brasserie before and when I did The Anchor Line for Mario Gizzi and Tony Conetta, it was general knowledge that a lot of Urban Brasserie’s clientele crossed the road to the Anchor Line and I can remember feeling a bit bad about this at the time. But what we have done with Ralph & Finns has caused

& FINNS them to cross back over the road again – and I think that it will continue to turn heads. I had the pleasure of taking some potential clients for lunch and both the food and service were of a very high standard.”

And there was one key factor that Mark felt was lacking in its former incarnation.

He explained, “There was a lack of LED strip lighting in Urban Brasserie which can lift a place and create atmosphere and Ralph and Finns has concealed LED in the gantry and behind mirrors etc. helping to create atmosphere and mood.“ One of Alan Tomkins’ other objectives by redesigning was to throw the appeal of the unit open to a wider demographic and make it more multifunctional.

Said Mark, “Alan wanted to redesign to appeal to a wider section of customers and we achieved this with a lot of different spaces and rooms and I suggested individual designs for each space that all flow together. The Whisky Room, The Board Room, and the Garden Room have all been designed to gel together and Alan’s delighted with the outcome.”

Alan’s daughter Emma MacSween and husband Andy co-manage Ralph & Finns (see this month’s licensee interview) and along with Alan, they’ve been involved every step of the way had nothing but positive feedback from customers about the end result.

Said Emma, “The feedback has been absolutely amazing. Because we were in here every day seeing it evolve you know it looks great DRAM DECEMBER 2020 43

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DRAM DECEMBER 2020

but it’s when people come in and say ‘oh my goodness it’s unreal’, and they don’t know where to look it’s made it all worth it. It has been really exciting to watch and show people around.”

Said Andy, “ We could have given Urban a facelift that people might not notice but when you come in you can’t help but notice.”

And, according to Emma, a facelift was the original idea before the project under the guidance of father Alan began to grow arms and legs.

She said, “It did start that way, as a facelift. Then we’d come in and my dad was moving the bar and it grew and grew from there.

It was at the point when everything was in a skip on the street when we thought, ‘Okay we are going for this.’

“My dad is very positive and is really excited about the last few months and this has given him something to focus on.”

And the appeal of the place looks to have definitely broadened out as customers were coming in dressed up for the weekend, for a casual lunch, or a private room.

Why was it called Ralph & Finns? Said Emma, “I’m laughing because we don’t have a very good story about that. It’s basically two people’s names that influenced part of the design. They don’t know each other. We just liked the name. That’s it really.

“Once it’s out there it’s just a name and when we starting seeing the branding that also reaffirmed that we had made the right choice. We did think at one stage that perhaps we should keep the Urban Brasserie name but once the design evolved, it became clear we should be renaming it.

“Many customers have told us that they have all been taken out of Glasgow because the interior design reminds them of bars all over the world and I love this. Mark Brunjes is amazing. All his designs are so different. I gave him mood boards and Mark joined it all together and he took it to a different level. He also has such great attention to detail and the customers love this aspect too.“

DRAM DECEMBER 2020 45

@dramscotland

SUE SAYS

/dram.scotland

M

y last Sue Says of 2020 and I hope that we don’t ever, any of us, have to endure another year like this one. It has been a journey and it is not over – but the news that the vaccine is rolling in has given us all a light at the end of the tunnel – I just wish we knew how long the tunnel was!

If you had told me a year ago that I would be presenting our awards virtually I would have thought you were mad... and no doubt if you had told me that 25 years ago there would have been more chance of me going to the moon! But there I was... learning all about zoom, platforms, eventbrite... thankfully Emma who used to work for me lent a hand, as did all my tech/social orientated family. But I do like to push the envelope a bit – and even they thought I was mad trying to do it live... and to get everyone on doorsteps... they were right, I must have been mad. Because it was incredibly stressful but a huge thanks to all my door steppers - and I think it was all worth it to see the look on the award winners faces... and their jammies... only joking.

Seriously thou’ it was great to see everyone and I don’t regret for one minute re-inventing the awards – because it is a drop in the ocean to what you guys have been doing. We keep saying everyone is in the same boat but it seems to me that the Scottish Government thinks we can keep afloat without any ballast – and for those in any doubt – ballast is material that is used to provide stability and in the case of our industry that ballast is financial support – the Welsh Government has stepped up to the plate, now the Scottish Government must do the same.

I’d like to take this opportunity to congratulate Stephen Rankin, Director of Prestige at Gordon & MacPhail he has just been honoured as one of the 50 most influential people in British luxury... I’m sure his ancestors in the 125 year old family firm would be as proud of him as the current family are.

I’ve never been one for getting involved politically – it’s not my bag – but going forward there is no doubt about it the hospitality industry needs represented at the very top – we need a minister or a political party that sees our worth and will

fight for it. I am just putting that out there.

How about our own FACTS Funding urgently required Action the furlough top-up now Cancel the cap on multiple operators Talk to the trade meaningfully Save our jobs Food and drink suppliers to the trade have finally been recognised with a new £5 million fund, The Scottish Wholesale Food and Drink Resilience Fund. It went live on the 5th December but with a deadline of 12th December... here’s hoping everybody was right on it!

And finally – stand out moments from the awards... Louise Maclean receiving the award in her slippers with her lovely sons all dressed up; Frank Murphy appearing in his kilt at the door, Marc Ferrier in his shorts. Bev inviting the dog at the Brig and Barrel in to the shot, and Fiona Sweeney doing her Keith Chegwin with Jamie’s (West End Bar) mum – she had to hotfoot along from her house to life the trophy … but Fiona then headed to the pub where they were watching. John Black of The Fort – in the Karaoke room and there were many more. But best of all I managed to give Alan Tomkins the Lifetime Achievement – with the help of his wife Hazel, and also managed amazingly to surprise Donald Macleod with the Lionheart Award and of course Stephen Montgomery with his trade Champion accolade – he has certainly been that.

Here’s to 2021... may it bring us health, viability and an end to this pandemic!

DRAM DRINKS RETAILING AND MARKETING, PUBLISHED BY MEDIA WORLD LIMITED UPPER FLOOR / FINNIESTON HOUSE, 1 THE STABLES YARD / 1103 ARGYLE STREET, GLASGOW / G3 8ND t: 0141 221 6965 e: news@mediaworldltd.com w: dramscotland.co.uk Publisher-Editor Susan Young • Editor Jason Caddy • Chairman Noel Young • • Ce • Advertising Julie Smith • Nikki Ojji Production Fiona Gauld• Admin Rebecca Orr. Published by Media World Ltd. Subscriptions: DRAM is available by subscription for all other qualified persons involved in the Scottish Licensed Trade at the rate of £52 per annum including the DRAM Yearbook. The publishers, authors and printers cannot accept liability for errors or omissions. Any transparencies or artwork will be accepted at owner’s risk. All rights reserved. No part of this publication may be reproduced in any form without the written permission of the copyright holder and publisher, application for which should be made to the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © Media World Limited 2020. Printed by Stephens & George Print Group.

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