DRAM issue 352

DRAM

352

DRINKS RETAILING AND MARKETING

@dramscotland

DRAM MAGAZINE January 2020 ISSN 1470-241X

/dram.scotland

THE THREE DRINKERS VISIT GLEN SCOTIA AND LOCH LOMOND DISTILLERIES BURNS • BOWLARAMA • NEW YEAR’S GONGS • DEREK MARSHALL INTERVIEW

TIA ESPRESSO MARTINI 25ML TIA MARIA 25ML ESPRESSO 25ML VODKA 5ML SUGAR SYRUP GARNISH WITH THREE COFFEE BEANS WW W.TIA MARIA.COM DRINK RESPONSIBLY

DRINKS RETAILING AND MARKETING

WELCOME

W

ell hello there 2020 and welcome to your first DRAM of a new decade.

I hope you all did a good turn over Christmas and that you’re hungry for what the New Year brings.

This month’s cover shot is of The Three Drinkers from the Amazon Prime TV series, The Three Drinkers Do Scotch Whisky, when they visited Glen Scotia and Loch Lomond Distilleries. Check out the full story in news.

In this issue I catch up with chef-patron at Glasgow’s Gamba restaurant, Derek Marshall, who’s celebrating its 21st birthday with a series of celebratory events. It’s on the centre pages.

This is also the time of year when our publisher Susan hands out her New Year’s Gongs in recognition of what she deems are major achievements - some serious, others not so much.

On the design focus front we delve into the refurbishment of The Vittoria Group’s La Favorita in Edinburgh, present to you Ian McColm’s brand new Glasgow bar and bowling concept, Bowlarama, and pasta palace Sugo – Paul ‘Paesano Pizza’ Stevenson’s latest Glasgow venture.

Then we’ve a collection of Burns facts, including stats on whisky, to celebrate the birthday of our Bard.

See you all in February.

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

@dramscotland

/dram.scotland

CONTENTS January

2020

FEATURES

11

15 18 33

NEW YEAR’S GONGS

Susan Young doles out her annual awards.

BURNS CELEBRATION

Fun facts on the Bard plus some whisky category stats.

LICENSEE INTERVIEW

Gamba chef-patron Derek Marshall chats to our Editor.

DESIGN FOCUS Glasgow’s Sugo.

REGULARS

4 8 35

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 JANUARY 2020 3

Cafe Gandolfi 40th anniversary marked by exhibition An exhibition by photographer Elaine Livingstone was staged last month to mark the 40th anniversary of Glasgow Merchant City institution, Cafe Gandolfi.

Meanwhile, owner Seumas MacInnes’s son Alisdair (pictuted), has now taken over the kitchen in Bar Gandolfi. Said Seumas, “He’s doing small plates and it’s a destination restaurant in its own right rather than an overflow from the Cafe.”

The cafe’s legacy was celebrated in a portrait exhibition by Livingstone in which long-standing customers and famous faces shared their favourite Gandolfi story. It included snaps of Deacon Blue’s Ricky Ross and Lorraine McIntosh and actress Elaine C Smith and husband Bob Morton.

Also featured were artist Gerard M Burns, who has painted regular clients in Gandolfi, and actor Libby McArthur, who worked in the kitchen when the cafe first opened in 1979.

AMBER TAVERNS EXPAND IN SCOTLAND WITH DUMFRIES OPENING Blackpool-based Amber Taverns has opened The Imperial on Queensberry Street, Dumfries, following a £600K investment - with another two Scottish sites planned for 2020, one on Kilmarnock High Street, which they have planning permission for, while an application has been lodged to covert a former Burton’s in Kirkcaldy into a pub.

The Imperial is Amber Taverns’ third Scottish pub opening after Paisley’s The Northern Way, on Causeyside Street, and The Old Post Office on Coatbridge Main Street.

The pub group, part of Kildale Topco Ltd, acquired the building in September last year and its Property Director, Sam Frankland, told DRAM, “The name is a nod to the days when it was a high-class restaurant of the same name. We chose Dumfries because it ticked all the boxes in terms of the population size, plus it’s near our other unit in Carlisle.

It was latterly a FarmFoods, which we stripped out and refitted in eight weeks. We’re in the business of creating community pubs with competitively priced drinks.”

Did you know?

Carmen Allison and Donna Howden have opened Edinburgh’s Leith Arches, on Manderston Street. The former railway arch now boasts the Nourish Cafe, an outdoor beer garden, mezzanine, and in-house catering, all of which are available so that the arch can be used as an event space.

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DRAM JANUARY 2020

COVER STORY: LOCH LOMOND WHISKIES LIFTS THE LID ON CASK CHARRING Whisky fans around the world will gain unique insight into the ancient art of cask charring after Loch Lomond Distillery granted access all areas to Part 2 of Amazon Prime TV series, The Three Drinkers Do Scotch Whisky.

The show, which is viewed in over 160 countries worldwide, returned last month and follows TV presenters and professional drinks writing trio Helena Nicklin, Aidy Smith and Colin HampdenWhite as they return to Scotland for another adventure. They are pictured with Michael Henry, Master Distiller at Loch Lomond Whiskies.

He said, “As our Loch Lomond distillery is closed to the public The Three Drinkers Do Scotch Whisky series will offer a rare glimpse of the innovative techniques and craftsmanship that go on behind the scenes. We are very proud of being one of only four distilleries in Scotland to maintain an onsite cooperage and we’re excited about showcasing the age-old process of cask charring to whisky fans around the world.”

Terra Mariuque is the new name for Edinburgh’s Il Castello Business partners Ilaria Torre, 30, and Fabrizio Babbucci, 35 have opened a new 50-cover Italian restaurant called Terra Marique at 36 Castle Terrace, in former Italian restaurant, Il Castello.

Both are from Italy, and have lived in Scotland for ten years. Ilaria told DRAM, “We were looking for a restaurant to run and the lease on this one came up and we got a good deal, so we went for it. We got the keys in July and operated it as Il Castello for two months before closing for two months and completely refurbishing the place in a blue, white and grey colour scheme, with pictures of Italy on the walls.”

NEWS THE GREEN ROOM

Second Glasgow restaurant for Ox and Finch Chef

Balerno Inn opens Balerno has a brand new pub (pictured above) thanks to licensee Ben Watson who has refurbished and opened The Balerno Inn, formerly The Malleny Arms, at 15 Main Street.

Its bistro, The Malleny Room, on the first floor, accommodates parties of 12 has a bay window with a view of the main street, plus the room also features fully-restored cornicing.

The Library Room, which will accommodate parties of up to ten, is adjacent to The Garden Dining Room which has a capacity for 40. They can be used together as an exclusive space for functions.

Art work depicting local scenes taken by local photographers also plays a big part if the interior design of the pub and Ben has also retained and restored the original beams in the property. Ben trained as a chef under his late father Ian, at The Bridge Inn, Ratho.

Music venue, The Green Room, on Perth’s Canal Street, which closed suddenly last August, has reopened under new management.

New owner Ricky Kennedy has changed the name to Mucky’s a nod to a previous incarnation of the pub, Mucky Mulligans. It has also salvaged the original sign from the pub. Mucky’s will employ around 10 to 15 staff and has retained its late licence until 1.30am Friday and Saturday.

USQUABAE 2 OPENS AT AIRPORT Caledonian Heritable has opened Usquabae Whisky Bar and Larde in the departures area of Edinburgh airport. The venue features a hand-crafted oak bar and a wide selection of whiskies from Scottish distilleries. Owner Kevin Doyle’s original Usquabae is in Edinburgh’s West End, opening in 2015, and this is the first addition to the brand.

Three bars in one for Lazzurri The Wine Room is the name of Marco Lazzurri’s (pictured) newly extended Tabac on Glasgow’s Mitchell Lane. It is housed in the nextdoor property, a former hairdressers called DLC. The original plan was to make it a unit in its own right but planning wouldn’t allow it.

Marco told DRAM, “Historic Scotland and planning told us that we would have to knock through to the next-door premises rather than it be a stand-alone unit. In it, we built a mezzanine, while the bar specialises in vegan, organic and bio dynamic drinks by the glass.”

He’s also just opened CBD (Cannabidiol) Cocktail Bar called The Grow Room off yet another door at the rear of Tabac where ‘hidden’ bar Panther Milk used to be. CBD does not have the same psychoactive effects as the cannabis plant from which it’s extracted. Said Marco, “CBD contains no THC and so is perfectly legal. The plan is to fill The Grow Room with spider plants and to have lights on shelves.”

n Scottish noodle company Dr Noodles has opened its sixth restaurant, in Edinburgh after founder Stuart Crichton secured a site in Shandwick Place. The concept offers noodles stir-fried with protein, vegetables and homemade sauces. Its first unit opened in St Andrews in 2010. n Stewart’s Bistro in Jedburgh has moved from High Street to 1 Abbey Place. It was established in 2017 by chef Alasdair Stewart and wife Kerry. n A new 64-cover plantbased food venue in Glasgow’s south side called The Now has opened at 3 Clarkston Road. n Edinburgh’s Au Bar, on Shandwick Place, has been re-opened as The Green Room, by Kym Charleston, after she acquired the lease. n A historic Kilmarnock pub is set for a £300,000 makeover subject to a new licensee being found to lease it. The investment

by Star Pubs & Bars would transform The Howard Arms on the corner of West Shaw Street and High Glen Cairn Street both inside and out. The pub has been closed since the end of November.

Anyone interested in finding out more about leasing The Howard Arms should go to www.starpubs.co.uk

DRAM JANUARY 2020 5

NEWS Craft brewery, Jaw Brew, opened its first bar at Crossveggate, Milngavie last month - and it’s one of Scotland’s smallest bars to boot, with capacity of just 28. The bar is serving locally sourced drinks, including the brand’s own craft beer and gin. The company’s brewery will also move to the Milngavie premises this year.

BUZZWORKS PRESENT THE DUKE

Buzzworks Holdings has announced that the former Lucky 7 premises on John Finnie Street in Kilmarnock will be an all-day café bar called The Duke – set to open this month.

Its name is inspired by the railway line that used Scotland’s first ever steam locomotive which was acquired by the Duke of Portland to transport coal from Kilmarnock to Troon Harbour.

Renovation works are currently underway to refresh the interior of the venue under the guidance of designer Jim Hamilton.

Some of the new additions include cosy sofas, a marble bar and eclectic one-off pieces of furniture gathered from Jim’s travels across Europe.

The Duke will serve breakfast, 6

DRAM JANUARY 2020

brunch and dinner, as well as offering hand roasted artisan coffee, a takeaway and latenight bar service.

Kenny Blair, Buzzworks Holdings MD, (pictured) said, “Kilmarnock is at the heart of our plans and we’re passionate about investing in the local community by operating venues that everyone can enjoy. Launching The Duke is a definitive part of this exciting chapter.

“We are looking for talented people to join us in providing world class hospitality to our customers – synonymous with Buzzworks venues. The new recruits will join some of the existing team from Lucky 7 and training will be ongoing ahead of the opening in January.”

Something’s Cooking in Crookston Restaurateur Debbie Arsllanovska has opened Leonardo’s at 2375 Paisley Road West, Crookston, Glasgow, in a former Bank of Scotland building. The Italian restaurant is the sister of Leonardo’s Restaurant in Hamilton. Said Debbie, “I’m delighted to see everything finally come together, we’ve got a great team behind us and really looking forward to showing the place off.”

Second Glasgow restaurant for Ox and Finch Chef The chef-patron at Glasgow’s Ox and finch will open his new restaurant called Ka Pao this month. Chef Jonathan MacDonald’s new 120-capacity South East Asian restaurant will occupy the basement of the A-listed Botanics building on Vinicombe Street, off Byres Road, and will boast a separate bar area to the restaurant.

Said Jonathan, “I have had an enormous amount of respect for the approach to food in South East Asia for as long as I have been cooking. Some of my most memorable cooking and eating experiences have been in Malaysia, Singapore, Vietnam and Thailand - sometimes in impressive restaurants, but more often on plastic stools by the side of the road.” The new restaurant and bar features the same core management team who opened Ox and Finch in 2014.

Headed by Jonathan, Daniel Spurr will oversee the operation of the open kitchens at Ka Pao and Ox and Finch, while Andy MacSween (below) will manage the front of house and bar teams at both locations.

BRAND NEWS

ALL THE L ATEST BRAND NEWS

WHISKY

GIN

The Dalmore unveils rare 60 Year Old Single Malt Whisky

Edinburgh Gin’s new campaign: ‘Filled with Wonder’

In celebration of 180 years of the brand, The Dalmore has unveiled a rare, limited edition 60 year old single malt whisky.

The Dalmore is now led by Master Distiller Richard Paterson, who has been the creative force behind the brand since 1970, and he said, “Over the course of the past 180 years, The Dalmore has constantly strived for perfection, setting the standards for many other whisky makers today. The Dalmore 60 Year Old is a fitting tribute to the masterful talents of our distillers past and present, who have all helped to create an incredible body of work. For me personally, nurturing and caring for these two casks has been a true labour of love. The reunion of the two spirits has produced an unforgettable whisky that is truly greater than the sum of its parts.”

GLENGOYNE HIGHLAND SINGLE MALT SCOTCH WHISKY UNVEILS TEAPOT DRAM BATCH NO. 007 Glengoyne Highland Single Malt Scotch Whisky has unveiled the latest batch of its Teapot Dram - Batch No. 007 - with only 3,993 bottles of the spirit available. Katy Muggeridge, Senior Brand Manager at Ian Macleod Distillers, said, “Each batch has its own incomparable character, having been carefully and patiently nurtured and selected at its prime, and Batch No. 007 is no exception. Luscious and mouth-coating, it may even be our best batch yet and certainly one which we know our fans will be raving over.”

The Teapot Dram series has been created in tribute to an old Glengoyne Distillery tradition: until the 1970s, workers would be given three fingers of whisky, three times each day. Most distilleries gave their teams new make spirit, but not Glengoyne.

At Glengoyne, the finest whisky from first fill Oloroso sherry casks was chosen for the distillery workers’ drams.

DIAGEO ACQUIRES TIPPLESWORTH Diageo has acquired pre-mix cocktail specialist Tipplesworth to drive outlet expansion for the draft cocktail partnership between the two companies in the GB on-trade. Tipplesworth’s proprietary liquid technology allows quality pre-mixed cocktails to be served consistently, at speed and at scale in large footfall outlets in the on-trade. Melissa Wisdom, Commercial Director Diageo GB - On Trade, says, “The acquisition of Tipplesworth brings another great innovation into our portfolio. The increasing popularity of cocktails in Great Britain is one of the trends driving spirits growth and this acquisition means we can now bring great quality ‘on tap’ cocktails to consumers in the on-trade across the country.”

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DRAM JANUARY 2020

Edinburgh Gin has launched its biggest-ever brand campaign, ‘Filled with Wonder’. It’s the first-ever TV spot for the brand, which debuted exclusively on Channel 4. Said Neil Mowat, UK Marketing Director of Ian Macleod Distillers, “We work wonders with our gin. We know how to make it brilliantly, no shortcuts, no exceptions. That means not only taking great care in what we do but also great joy too. So, beyond the very best distillation, we always add creativity and original thinking to the mix.

Inventiveness is essential to Edinburgh Gin - and that’s the story our new campaign sets out to tell.”

BEER

Yardarm Lager is First Beer from Jump Ship Brewing Scotland’s first alcohol-free brewing company, Jump Ship Brewing has launched Yardarm, its first beer.

Owner, Sonja Mitchell, said, “The yardarm is the edge of the spar (or yard) on a mast where sails are set. It used to be a tradition in the navy that sailors were given their first ration of rum when the sun reached over the yardarm (about 11am in summer in the North Atlantic). ‘Sun’s over the Yardarm’ is a common call out for the first drink of the day. It’s 0.5% ABV.”

ABSINTHE

HENDRICK’S PRESENTS ABSINTHE REIMAGINED Hendrick’s Absinthe has launched, as the result of experimentations from the laboratory of Hendrick’s Master Distiller, Ms Lesley Gracie at Hendrick’s Gin Palace in Girvan, Scotland.

Said Lesley Gracie, “Absinthe is really a cousin to gin, in that it is a botanically flavoured spirit, just with a different palette of botanicals to play with. It conjures up images of the strange and the surreal and so is perfectly at home in our playground at the Hendrick’s Gin Palace.” Hendrick’s Absinthe is bottled at 48% ABV.

SPARK YOUR IMAGINATION. AN OLD FASHIONED WITH NEW STYLE FIRED OAK RECIPE 50 ml Glen Moray Fired Oak 1 x bar spoon of maple syrup A few dashes of angostura bitters Garnish with a cherry and orange peel

W W W. G L E N M O R AY. C O M

P L E A S E D R I N K R E S P O N S I B LY

2020 GONGS EVERY YEAR, DRAM HANDS OUT ITS OWN NEW YEAR’S HONOURS TO PEOPLE IN THE TRADE. IT’S OUR LIGHTHEARD GONG SESSION.

PERSERVERANCE GONG IAN MCCOLM, BOWLARAMA Yes Ian McColm finally managed to get his Bowlarama opened in time for Christmas. The licensed bowling alley has been one of his dreams for a few years now, and he had most of the equipment in storage for the past year.

Look forward to trying it out.

Perserverance pays off.

E BAR BACK ON TH GONG MELL, ANDY GEM THE GATE ell who Andy Gemm This goes to game into the pub ventured back g of in en op ith the last year w te. Not ga w llo Ga e th The Gate in ated he also instig only that but for those ub cl y da on Reset, a M cohol to enjoy a al in hospitality ing er liv de ey are free day – th cktails, co e tiv innova on od s etc, and go delicious beer

TRANSFORMATION MURRAY THOMSO GONG N

Murray Thomson at the Kimpton Blythswood has been hitting the gym and has overhauled his diet and as a result has taken up half-mara thon running. He’s also been doing a fair bit of travelling over the year on behalf of Kimpton. Not only has the hotel been transformed, he has too.

BRILLIANT IDEA GONG SUB CLUB The Sub Club ran a night for The All U Need collective, which hosted a Dance for a Cause in November aid of the Glasgow City Mission. The club allowed people to pay in using old hats, scarfs and coats, plus they could also donate cash. A great idea designed to give practical help to the homeless.

GONG WHISKY TRIP DISTELL tell that picks up that gong eforthae grIsealaty

brat is Dis This year it Islay to cele t it really ahabhain on nn Bu t the best, bu n’ as w trip to er th ea and an w e ip tr Th l. at mpany, the bo Whisky Festiva co e th . New e ed us at beca an compens didn’t matter g – more th in st ta y sk hi excellent w to boot. friends made

GOT HER MOJO BACK GONG FIONA SWEENEY Fiona Sweeney of Molson Coors is one of the most familiar and popular faces in the trade.

She may have had a difficult few months earlier this year on a personal front, but she is now all guns blazing and with a new man to boot. Well seen she has a big smile on her face.

DRAM JANUARY 2020 11

2020 GONGS NICE TOUCH GONG SEUMUS MACINNES Seumus MacInnes celebrated Cafe Gandolfi’s 40th anniversary with a fabulous Annivesary exhibition. photographic He invited some of his loyal customers from over the years, including well known faces, Elaine C. Smith, Ricky Ross and Libby McArthur, to get their pictures take by photographer Elaine Livingston. They also shared their favourite stories.

Seumus also got portraits taken of his staff and their stories were revealed on Glasgow Live.

NG IS 60TH GO H R O F Y T R A SMALL PA BILLY LOWE ething we does som When Billy Lo and yle st in it does he certainly n – io pt no exce his 60th was with d de ci in co so happily it al the niversary in his 40th an ir for fa af t ie qu trade. This ran s and family close friend eld nfi to at Pres to 300 folk nment ai rt te en House with for great auction galore and a Marie – es us ca some great Roll ildren First.

Curie and Ch ! st on his 61

RETIREMENT FINALLY... GONG JOHN GILLIGAN John Gilligan has finally retired from Tennents although he will still be doing some consultancy work for Drygate.

No doubt wife Margaret will be delighted.

12

DRAM JANUARY 2020

IT IS GONG W O H IT G IN SAY D, THE WEE VIKKI WOO T RESTAURANon herself to ‘out’ some fasuxisfowod hy

took it up saying “Thi Vikki Wood out on twitter come em th d lle ca m or has be faddies. She nd is on Valiu la their e e th rit w in st ur ju rate They should . every restau th ine 25 nu r ge be

by Decem those with an alcoholic is not dissing e of e on , sh ly es pl us vio am ex Ob own menu.” e gives a few Calamari! ments, but sh gan ordered ve d dietary require lle ca d le al -c so a n which is whe

INVESTMENT STAR PUBS GONG AND BARS This year it go es to

Star Pubs & the talk, but Bars who walking the w alk with a mas are not just talking its existing pu sive refurbis bs ongoing. At hment of the star t of th pledged £4 m e year the co illion to transf mpany orm their Sc our calculatio ot tishestate an ns they have d from delivered. Bl had a £1.36m ackfriars in spend and pu Inverness in Busby to bs ranging fr the Seaglass om The Cart In vale n in Port Se as have vario aton all re-o us pubs arou pened, nd the coun star ted on Th try. Work ha e Osprey In Jo s also hnstone, and Kilmarnock.

The Howard I’m just hoping Arms in the Kings Ar ms in Fenwic k is next!

RVED GONG WELL DESE LKER, NICOLA WA DRIFTWOODof the hardest working

r is one plays Nicola Walke ks hard and met. She wor Bar e I’v st s Be er at ag d man up an awar ed ck pi w’s e go Sh as hard too. for being Gl her ly – winning d nt an ce re er e ag on an N m ted Premises gong. But ‘Best Designa the Best Bar up ed ck pi d, ds too... oo ar tw rif aw D ’s r, ar ba y at our last ye designated DJ da e th d ve she sa own DJ after our taking over as … d te ta was incapaci

OFF THE MARKET GONGS This goes to two very popular gents in the industry – Mark Nicholson of Glaswegin who got engaged in October to the lovely Claire, and Neil Morrison of The Lochside and Benleva who asked Gill Ross to marry him a month later and amazingly she said ‘Yes’! Only joking – congrats to all.

PACKS OF PROFITS

We all know how competitive the on-trade marketplace is.

Anything that gives you an advantage by, boosting dwell time in your pub and improving the customer experience, will lead to added sales and return visits - resulting in increased revenue and profitability.

Snacks are a fantastic way to generate incremental, high margin sales. We know that 91.5% of customers have consumed snacks alongside a drink1 and over 80% of pork scratchings are enjoyed with a drink2. So, to maximise profits, it’s a must to stock quality brands, that offer more and provide a range of flavours that tempt trial.

Tayto Group have an extensive range of crisps and pork snacks including Great Taste Award winners Midland Snacks hand cooked scratchings and No1 scratchings brand Mr Porky3, REAL Handcooked crisps and much-loved Golden Wonder - with 92% brand awareness in Scotland4.

Matt Smith, Marketing Director at Tayto Group agrees, “Our research found, 72% of responders said they bought pork scratchings in the pub5. We know that snack sales increase by up to 80% when they are made more visible6. If customers can see your range, they are more likely to buy. So, merchandising snacks where they are highly visible will drive impulse sales.”

“For a successful snack range, it’s really important to try something different… don’t just stick with what you know.

REAL Crisps are our best-selling crisps. They have lots of flavour and importantly, they have great margins. The best thing you can do is make sure that your crisps aren’t hidden away – the faces on the packets are really good fun and if customers can see them, they WILL buy them!”

Smith continues, “If we could offer pubs 3 useful range and merchandising tips, to help boost sales and profits, they would be: 1. Stock quality brands that offer more and provide a range of flavours that encourage your customers to try something new. Snacking in pubs is an all-day opportunity, with 60% of consumers snacking in the evening, 50% in the afternoon and 40% alongside lunch7.

2. Display is crucial to your sales - if customers can see your range, they are more likely to buy. Use your back bar to showcase what you’re selling, create visible snack menus and use bar-top point of sale to make sure customers know which snacks are available.

3. Show the best flavours to go with your craft beers or artisan gins on a pairings board – try our Ham & Mustard flavour with a crisp IPA. 41% of consumers would be interested in crisps, savoury snacks and nuts8, that can be paired with a range of drinks for a new experience.

No matter how good your range or how great your bar looks, it’s all about engaging with your customers. Ensure bar staff ask every customer if they would like a snack to go with their drinks. It’s an easy way to build a relationship with your customers and encourage sales.”

Andy Southern, P.S. Snacks

Make REAL Handcooked stand out at the bar with our Free POS: l BACK OF BAR DISPLAY UNITS l BAR RUNNERS l DRINKS COASTERS l CLIP STRIPS

TO ORDER YOUR FREE POS VISIT:

www.realcrisps.com/trade

LOOK OUT FOR OUR NEW LOOK WEBSITE

TAYTOGROUP.COM

Sources: 1. Norstat | Consumer Usage | 6,137 GB representative consumers of crisps and/or snacks in the last 6 months | March 2019. 2. Kantar Worldpanel | Total GB | Pork and Mr Porky | Spend (£000) | 52 w/e 11-Aug-19.

3. 6,137 GB representative consumers of crisps and/or snacks in the last 6 months | March 2019. 4. Wirral Sensory (100 Pork Scratching Consumers, June 2018. 5. CGA Strategy Research 2016/2017. 6.Norstat | Consumer Usage | 6,137 GB representative consumers of crisps and/or snacks in the last 6 months | March 2019. 7. Norstat | Consumer Usage | | 6, 137 GB representative consumers of crisps and/or snacks in the last 6 months | March 2019 8. KAM Ontrade Outlook 2019.

Many of the first Burns suppers took pace in July (his death) rather than January (his birth). Then, for a short time, there were two a year, before settling on the more common birthday month.

PREMIUM SPIRITS CONTINUE TO DRIVE SIGNIFICANT GROWTH IN THE ON-TRADE, VALUED AT UP +18.1% £1.2BN CGA Strategy to 15.06.2019.

The three most commonly sang songs in the world are Happy Birthday, For He’s a Jolly Good Fellow, and Robert Burns’ version of Auld Lang Syne (as there were other versions before Burns’s).

This is the first Burns Night we’ve organised at The Globe since we (Annandale Distillery) took over last year and we’ve an elaborate Burns Supper planned with all the usual entertainment and addresses. It’s a great chance to show off our refurbishment in the bar and in the private dining room. It’s actually my very first Burns supper so I’m very much looking forward to it.

David Ashton-Hyde GM, Annandale Distillery/ Globe Inn, Dumfries

ad p’s he A shee inally a rig first was o t the dish a rather r la u p , r po suppe Burns n haggis. tha

IT MAY BE FOLKLORE, BUT THE TERM GRINGO IS THOUGHT TO BE BORNE FROM ONE OF THE MARCHING SONGS OF AMERICAN SOLDIERS, WHO SANG BURNS’ SONG, ‘GREEN GROW THE RASHES O’.

BURNS

The work of Robert Burns has appeared in hundreds of films and TV programmes, including ‘It’s a Wonderful Life’ (1946), ‘When Harry Met Sally’ (1989) and ‘Forrest Gump’ (1994).

Blended Whisky has a 5.0% value share of the total GB ontrade spirits category, which is down 8.3% on last year. Its volume share sits at 5.6%, down 10.0%. Total Malt Whisky has a 2.6% value share, up 1.4&. The volume share of Total Malt Whisky is 1.8%, down 4.2%.

William Grant & Sons Trending 2020 Report

American fashion designer, Tommy Hilfiger, claims to be a direct descendant of Burns.

RELIGIOUS STATUES NOTWITHSTANDING, AND NOT COUNTING CHRISTOPHER COLUMBUS AND QUEEN VICTORIA EITHER, THERE ARE MORE STATUES DEDICATED TO BURNS THAT ANYONE ELSE IN HISTORY (THE OLDEST IS IN NEW SOUTH WALES, AUSTRALIA).

Total spirits in the UK ontrade is worth £6.8 BN up +6.7% CGA Strategy to 15.06.2019.

We always have performers for Burns’ Night, but this year we are going for more of a modern take but we haven’t yet finalised them so I can’t reveal any more details. We’ve also overhauled our corner bar, moving away from vodka-mixer serves and pints and towards wine by the glass and cocktails. So there’ll be a few Burns cocktails created especially for the night,too.

Gabrielle Etchings, Stravaigin, Glasgow

DRAM JANUARY 2020 15

The great American storytellers, Bill Haley, Bob Dylan, John Steinbeck and Alvin and the Chipmunks have all referenced or sang his works.

BURNS WAS AN ACTIVE FREEMASON AND IT WAS THE FREEMASONS WHO WERE FIRST TO CELEBRATE HIS WORKS ON A REGULAR BASIS.

CGA Strategy to 15.06.2019.

We’re celebrating across both my pubs.

There’s a Burns Supper at The Swan Inn, Eaglesham, plus we’ll also have just opened the newly refurbished Auldhouse Arms in East Kilbride by then, so there’ll be something going on there too.

Glasgow’s Mitchell Library is believed to house the world’s largest Burns collection, including translations of the poet’s work into more than 30 languages.

BURNS’ SONG ABOUT EQUALITY AND BROTHERHOOD, A MAN’S A MAN, WAS USED FOR THE OPENING OF THE SCOTTISH PARLIAMENT.

The top selling blended whisky in the GB on-trade by value is The Famous Grouse (at number 9 by value and number 8 by volume).

Marco Sarao, The Swan Inn, Eaglesham

BURNS

Malt whisky aged 15 years or more grew by over +12% in the UK on-trade compared to two years ago.

CGA Strategy to 15.06.2019.

Auld Lang Syne Should auld acquaintance be forgot, and never brought to mind?

Should auld acquaintance be forgot, and auld lang syne?

For auld lang syne, my jo, for auld lang syne, we’ll tak a cup o’ kindness yet, for auld lang syne.

And surely ye’ll be your pint-stowp! and surely I’ll be mine!

And we’ll tak a cup o’ kindness yet, for auld lang syne.

We twa hae run about the braes, and pu’d the gowans fine; But we’ve wander’d mony a weary foot, sin auld lang syne.

We twa hae paidl’d i’ the burn, frae morning sun till dine; But seas between us braid hae roar’d sin auld lang syne.

And there’s a hand, my trusty fiere! and gie’s a hand o’ thine!

And we’ll tak a right gude-willy waught, for auld lang syne.

For auld lang syne, my jo, for auld lang syne, we’ll tak a cup o’ kindness yet, for auld lang syne.

And surely ye’ll be your pint-stowp! and surely I’ll be mine!

And we’ll tak a cup o’ kindness yet, for auld lang syne.

16

DRAM JANUARY 2020

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DEREK MARSHALL HAS A BUSY YEAR AHEAD – OVERSEEING AND PARTICIPATING IN A CALENDAR OF EVENTS CELEBRATING 21 YEARS OF HIS GLASGOW SEAFOOD STALWART, GAMBA. JASON CADDY CAUGHT UP WITH HIM TO FIND OUT WHY HIS BUSINESS IS STILL FIGHTING FIT.

LICENSEE INTERVIEW

G

amba chef-patron Derek Marshall has stood the heat in the kitchen of his 62-cover Glasgow fish restaurant for over two decades. He’s just blown out the candles on Gamba’s 21st-birthday cake and Derek’s Gamba journey began in October 1998 when restaurateur Alan Tomkins opened the restaurant and appointed him head chef/director. Derek took on Gamba himself when Alan left the business eight years ago.

I’ve known Derek for about 20 years. I use the term ‘known’ loosely because he’s a fairly private person and a little reserved, but with a dry sense of humour that’s endearing.

Plus when he’s passionate about an opinion he serves it to you undiluted.

We chatted in a quiet corner of the restaurant midafternoon as the last of the lunchers were leaving.

I got down to business by asking him how the restaurant, which was refurbished in the autumn of 2018, was doing and how it had adapted to the fluctuations in customers’ eatingout habits in the last 21 years. Derek said, “We still do the business. There are challenges too, of course, the biggest of which was the end of lunchtime trade. The recession meant that corporate accounts disappeared virtually overnight and things never really fully recovered. But this is not a worry for me because we can cover this loss at dinner, and I know that not all restaurateurs have this luxury.

“I also think that the fact we are an independent restaurant stands us in good stead because customers have more loyalty because of the personal touch they receive here, which is

BY JASON CADDY probably lacking in a chain restaurant experience.

I often wonder when I look around the city just how many of the restaurants will be here in 21 years from now.”

He continued, “I like to keep doing new things, like all the activity we’re planning for the 21st, as well as embracing the traditional - we have a Burns Supper planned for the end of this month.”

Derek plans to mark the 21st with several celebratory events, running from November 2019 until November 2020. He explained, “Reaching 21 years at Gamba is a great achievement for me and I want to encourage those in the industry or in schools to help chefs and young people learn to cook more with incredible seafood.

I’ve always been passionate about it, particularly creating delicate dishes and balancing flavours.

“Underway right now is ‘Gamba Gives Back’ - this is all about me hosting practical skills workshops with any DEREK MARSHALL school, community or restaurant that would like to develop their team or learn more about cooking with seafood. I kicked things off by going back to my own secondary school in the east end.”

Gamba is also running a nightly oyster happy hour for customers. There are other ideas on the table for later on in the year that Derek is yet to rubber stamp, like the possibility of doing a menu swap with another chef where he will cook at their restaurant and they’ll reciprocate with a guest spot at his. There are others too, which Derek is keeping under his chef’s hat. Watch this space.

Derek has been working in kitchens since the age of 15 and still happily rolls up his sleeves to sear

I THINK THAT THE FACT WE ARE AN INDEPENDENT RESTAURANT STANDS US IN GOOD STEAD BECAUSE CUSTOMERS HAVE MORE LOYALTY BECAUSE OF THE PERSONAL TOUCH THEY RECEIVE HERE, WHICH IS PROBABLY LACKING IN A CHAIN RESTAURANT EXPERIENCE. I OFTEN WONDER WHEN I LOOK AROUND THE CITY, JUST HOW MANY OF THE RESTAURANTS WILL BE HERE IN 21 YEARS FROM NOW.

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THE UNSINKABLE MR. MARSHALL

LICENSEE INTERVIEW the scallops and boil the lobsters, in what is his fifth decade. His passion is still evident and the passing of the years doesn’t appear to have jaded him. He explained, “I still cook five days a week, some 70 hours, and this includes peeling tatties and meeting the needs of the business whatever they happen to be. I suppose I’m a control freak and the way I look at it I have to be here because nobody else notices if the lights are set at the wrong level, say, or if the music is too loud or too quiet. That’s not to say my staff (he employs 17 people) aren’t wonderful, they are.

“I also have to check the toilets every day – I’m not down on my hands and knees cleaning or anything like that but I am putting in freshly-cut flowers every day and making sure that there’s consistency. Inconsistency is the enemy in this business because everybody fancies themselves as a restaurant critic.”

This brought us on to keyboard warriors and so-called influencers, as well as review sites. Said Derek, “None of this was a consideration when I first started out. All our customers are checked back on and I feel that if they’re not happy with their meal at the time then I think that they should say so at the time and together we can do something about it there and then rather than go away and then write a bad review. I’m always open to feedback. “ Derek is someone that just gets on with it. Like the thorny rates issue, the mere mention of which gets many in the hospitality industry hot under the collar. Derek’s view? “I just suck it up and pay what I owe. That’s the way I run my business – I pay all my bills and my suppliers on time. I want to go home and sleep at night and I don’t feel the need for all the trappings of a lavish lifestyle and incurring debt to acquire it.”

Sustainability is also a subject that is close to Derek’s heart. “We use only sustainable fish that is locally sourced. Farmed halibut is, hake isn’t. The freshness of the product is paramount, which is why we are closed in the first week of January because it’s virtually impossible to get fresh produce at this time of year. We celebrate locally-caught seafood on our menus. We are closed in the first week of January because you can’t get fresh fish. We’re also moving to all 20

DRAM JANUARY 2020

re-chargeable LED lights on the tables, moving away from candles.”

He’s equally as conscious of offering value for money and not neglecting the basics. He said, “I like to eat out a lot and you go to some of these places and pay £150 for dinner and you get no bread and no paper napkin – which sounds simple but I expect these touches. This is the way that I think all restaurants should be run.”

And when Derek isn’t working he’s travelling. He’s off to Lisbon soon and last year he headed to Malaga, Majorca, Amsterdam, Hungary and London where he’s not so much checking out the competition as much as enjoying the experience. He explained. “I love eating out when I’m abroad. One particular favourite is Graham’s Kitchen in Amsterdam, owned and operated by a Liverpudlian chef. El Meson de Cervantes in Malaga is equally as good. In Scotland, I like The Amber Regent in Glasgow and Dine in Edinburgh. I never ever cook at home.”

Is staffing an issue for Derek? The day I was there he seemed to have an immensely relaxed and informal relationship with all the staff that were buzzing about, yet good staff truly are as hard to come by for Derek as they are for other restaurateurs I’ve interviewed. “It’s really hard to get good staff. Slovaks and Poles contribute greatly to the restaurant industry in Britain. British people just don’t want to work in restaurants. I also think that many young people seem to be lacking in drive and ambition. They’re all addicted to their phones and social media,” he told me.

And one of his longest-serving members of staff, Maitre’d, Gregor Munn, who left but is now back in the business after being away for nine years. He has also contributed massively to Gamba’s success.

Derek is also in a fairly new relationship, a long-distance one, so it looks like everything is coming up roses for him at the moment. I did leave wondering, and especially when you factor in all the extracurricular birthday activity, how there are enough hours in the day for him to do all that he does. But he told me that he’s always been good at time management which goes some way to explaining why he’s so unsinkable. n

DRAM JANUARY 2020 21

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We wish Paul and Sugo continued success as ambassadors of quality Italian cuisine.

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Unit 3A, Block 8 Trading Estate, South Avenue, Blantyre G72 0XB

70 Mitchell St, Glasgow G1 3LX

SUGO DESIGN FOCUS

BY JASON CADDY

S

ugo - the new £1.5M Italian pasta restaurant from Paul ‘Paesano Pizza’ Stevenson – opened in the former Glasgow Herald Building on the city’s Mitchell Lane at the end of last year. I doubt there’s been such a buzz in or about this city landmark since the days it had a working newsroom. It was full of carb-happy customers the day I hung by.

The creation of this hugely anticipated 230-cover restaurant was four months in the making and Paul showed me around after it had been open barely a week. He has invested so much of his time and so much of his personal taste into the design, which he masterminded, in conjunction with Mark Brunjes of CM Design.

Their overall objective? To achieve a sense of “it’s always been here.”

And they look to have done exactly that by coming up with a design that doesn’t take away from or even partially eclipse the splendour of this fantastic building while bringing some quirkiness to it too.

Outside what was formerly a digital design company and most recently empty for the last six years, it looks as if the sandstone work has been cleaned up and there’s a simple red neon ‘Sugo’ sign whose simplicity is its strength.

Hugh Stirling was the main contractor - and responsible for just about everything, from tiling, marble, and most of the furniture.

Inside, there’s a stone-walled reception area in the front corner, with two archways leading through to the restaurant – a longish, generous space, with arched windows down its right-hand side. I defy your eyes not to be drawn to the big red neon ‘Sugo’ sign that hangs at the gateway to the seating area.

There’s a bar at the top of the space, designed to accommodate up to 40 customers as they wait for a table, followed by that big expanse of seating with a pasta production section and kitchen right at the far end from where you enter.

Both areas are blessed with beautiful marble preparation areas.

Said Paul, “I imported arabesque marble from Tuscany for both the pasta preparation area where we prepare all the pasta by hand, including the filled pasta, and the kitchen at the back of the DRAM JANUARY 2020 23

DESIGN FOCUS restaurant, which has a 12-metre long marble preparation area.

We also have four induction suites in the kitchen, each with eight gas hobs, plus a pasta boiler section. We also have the Rolls Royce of meat slicers, The Metcalfe, which I imported from Milan.”

And both areas have also been tiled with beautiful brick tiles that I told Paul looked like ones used on some Berlin underground stations. They look to be green in colour from a distance which, as Paul explained, is merely a trick of the light. “I got the tiles from Dean & DeLuca in New York City, which are plain glass with a white background. They have a green hue through the glass, however.”

The whole operation is so slick, it’s hard to believe that it’s just opened, and Paul did go to town when it came to training the chefs.

He said, “I sent three of my pasta chefs to Veneto, Tuscany and to Lazio, in Rome to be under the instruction of Pasta Masters. I then flew the Pasta Masters over here for a few weeks to continue the training.”

The smooth concrete floor also has its own story. Explained Paul, “Before we put the concrete floor down we had to pour in 45 tonnes of screed to level it out, which was a big cost, but the end result made it well worth it.”

Paul was particularly proud of the lighting - which he sourced online, and the likes of which I haven’t seen before in all the years I’ve written about bars. They range from lozenge-shaped and metalindustrial, to angle-poise lamps. Said Paul, “Every light and anglepoise lamp has been reclaimed from Eastern Bloc factories and gas works and I think that as well as being highly unusual in Glasgow, they also suit the rest of the decor perfectly. “ Some other design highlights include the wooden tables which have been paired with red leather upholstered benches and brown leather upholstered seats and all of the industrial workings exposed in the ceiling.

Everybody in the office couldn’t wait to hear what Sugo was like because most people love pasta, and the fact that Paul has invested so heavily both in the design and the training, it looks like he’s going to have his fingerprints over two Glasgow eating phenomenons. n 24

DRAM JANUARY 2020

Carnevale is proudly working with Sugo Pasta to bring authentic Italian produce crafted, imported and delivered with passion

Building contractor, specialist interior fit out and facilities services.

www.hughstirling.co.uk Hugh Stirling Ltd, 87 Middlesex Street, Glasgow G41 1EE T: 0141 420 1666

DRAM JANUARY 2020 25

29-35 Bruce Street, Dunfermline

1703

DESIGN FOCUS

D

avid Stein’s 1703 - a multi-functional venue set in the heart of Dunfermline - boasts three newly-refurbished bars and is an on-going project, with the restaurant and grill and 17 bedrooms next in line for a top-to-toe refurbishment.

The converted church, constructed in 1703 (hence the name), was originally St Michaels and is was originally operated by Castle Leisure, who now lease it to Stein who already has 1912 in Bathgate, 1807 in Linlithgow and 1884 in Bo’Ness and other business ventures including a butcher’s.

David told DRAM, “I’d been looking at Dunfermline for a while. It is such a gorgeous place and I think it’s got so much going for it. we adapted the building in such a way and made additons designed to look like they were always there.

“We offer completely different experiences with three different eating venue options and three completely different nights out. We have created a 100-cover steak restaurant, a 200-cover cafe-bar called 1703 Cafe Bar, plus there’s the Absolution Cocktail Bar, which also incorporates a large stage for live music. Then we also have the 250-capciaty German Bier Keller with a 4am licence, showing sports and live music.”

Most of the work was done by David and his small team, meaning everything from tables to to booths and and everything inbetween were hand crafted.

David said of the process, “The biggest challenge we faced was maintaining the charm of the old building. It is something we specialise in, but it’s so worth it as these buildings provide wonderful canvases to create interesting concepts.”

Entering the main doors you find yourself in the Cafe Bar. The venue

26

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BY JOCELYN O’KEEFE has maintained its church structure with the very high ceilings. The bar now has an open kitchen, which was put in when David took over in order to provide a casual dining option. It is situated to the left hand side of the bar.

The bar wall has been painted in duck-egg blue, and there is some exposed ducting on the ceiling above and shelving which displays is drinks offering.

It has a variety of fixed seating and free-standing tables, with a combination of chocolate and caramel coloured upholstery. The back wall features a statement wallpaper that has cogs displayed. There is a small feature wall by the stairs featuring mainly Gin bottles this is a throwback to its Castle Leisure days but now David and his team have added new foliage.

Upstairs is Absolution, the bar over-looks the 1703 Cafe Bar, and this was probably the main reason that he wanted to take over the lease.

He explained, “It was the upstairs bar which really got my attention. I saw nothing but its potential. It’s an amazing space.”

The upstairs bar presents an almost medieval vibe, with exposed brick walls and decorated traditional stone flooring. Designed purely for drinkers and gig-goers, there is plenty of wooden fixed seating and high tables with bar stools. Decorated mirrors cover the back wall and there is plenty of bric-a-brac in the form of ornaments and Chinese parasols.

Facing onto the bar area, across the mezzanine, you can immediately spot the stage area for the live entertainment that the venue provides three times a week. It has been specially created for bands, something that David knows a lot about as he also runs a music

promotion company and puts on some 600 gigs throughout East Lothian.

If the front areas are heavenly, the former night-club, which sits to the rear of the building is aptly named Helle, well... Bier Helle, and is the place to come and sin. It is primarily a traditional Bier Halle with a capacity of 200, even the staff are kitted out in the traditional Durdle dress, but there are elements drawn from sports bars and even Apres Ski. The main area is set with the traditional beer hall tables, which are double panelled, David told us, “I wanted to make sure the tables were sturdy enough to stand on, dance on and even jump on when the football is on.”

I think this sets the tone and atmosphere perfectly. There is a large screen in this area for sports and a stage too. Through to the right is the bar, where there is no natural light neon red and blue lights are used and there is a darts station. To the left of the darts board there are stairs which lead up to another area, which has a bright red pool table. There is also a fruit machine in the back corner of this area.

Says David, “I never thought I would have a fruit machine in one of my venues. But it fitted here.”

Bier Helle also offers traditional German street food, as well as pizzas.

David says there’s plenty more to come from 1703, “We have been so lucky that Fife Council are so progressive and supportive of what we are trying to do here. We have an out of use balcony out the back which they want us to extend for outdoor seating and the 4am license has been great. We are going to get to work on sprucing up the hotel and rooms in the next year as we find our feet.” n DRAM JANUARY 2020 27

28

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20 Glassford Street, Glasgow

BOWLARAMA DESIGN FOCUS

A

pre-Brexit world is but a hazy memory for most. But Ian McColm distinctly remembers that he first viewed the building that was to become home to his Glasgow bar and bowling concept Bowlarama before the EU referendum was even a glint in David Cameron’s eye. He eventually got the keys in November 2017, finally opening it in November last year on Glassford Street on the first floor of what used to be Tiger Tiger. And in that time the building also changed hands to Hamilton Capital Partners, which put a further spoke in the wheel when it came to finalising the leasing arrangement. Ian is also the operator behind Tiki Bar on Bath Street and Bowlarama’s interior design contains a big nod to it in one of its corners.

The building, as Ian explained to me, had to be just the right dimensions and this was no cakewalk. He explained, “I must have viewed every single former car park and snooker hall in Glasgow before I found the Glassford Street building because it had to be able to accommodate a 30-metre bowling lane and most buildings in Glasgow, I discovered, fall short of this at around 27 metres. The building we’re in is bigger because it is what’s known as a ‘double block’ - from Glassford Street to Hutcheson Street.”

Then there was the installation of the bowling lanes to consider. Ian told me that this was the most nerve-racking day for him and his team. It happened on a Sunday morning and the equipment had to be lifted into the first-floor unit through an opening that isn’t particularly generously sized. As it happened, the whole process went off without a hitch and when you see it installed and then look at how little room the team had to manoeuvre, this was something else.

Even with four huge bowling lanes in the space pus two bars – one

BY JASON CADDY main and one Tiki Bar nightclub ‘corner’ plus another seating area and retro arcade machines and basketball machines, Bowlarama still feels spacious and airy and the walk from one area to the next creates a definite separateness.

The floor throughout is a lovely dark and highly polished parquet with plenty of daylight streaming in from the huge windows overlooking Glassford Street, with a variety of other light sources up in the ceiling, like spotlights and pendants.

Let’s start with the bowling lanes which are immediately to your left as you walk through the doors. Down the wall that runs parallel to the lanes is a huge mural by Glasgow-based artist Rogue One. Depicted is a couple bowling, where the guy looks Zeus-like, as well as a separate image of Bill Murray from the film, Kingpin. Then there’s the huge Bowlarama sign surrounded by stars.

The lanes are as high-tech as you can get, from a company called Brunswick, complete with slick digital displays and fluorescent skittles.

Above it are all the workings in what is an industrial ceiling. And when you’re on the lanes, which are slightly raised from the floor and with railings and protective netting around them, you are afforded a great view of the rest of the space.

Right opposite the lanes is the main bar, which is corner-shaped and opposite a seating area overlooking the bowling lanes. The design of this bar is fairly simple – a wooden ‘Jenga’-style front and blue and pink painted walls with one shelf/preparation area. To the right of this, and set against the front windows is a sizable seating area where the blue/pink colour scheme continues, in conjunction with neat rows of wooden tables, wicker chairs and orange banquettes beneath those big windows. n DRAM JANUARY 2020 29

331-325 Leith Walk, Edinburgh

LA FAVORITA DESIGN FOCUS

I

t took God seven days to create the world but only six for MD Hospitality to refurbish The Vittoria Group’s La Favorita in Edinburgh.

The new-look Leith Walk Italian restaurant, which first opened in 2005, builds on the original vision of the group’s Chairman, Tony Crolla – to bring family and friends together over authentic Italian pizza and good times through shared passions: food, drink, and music. Boyter Electrical Services was also involved in the project.

It now comprises a main area, a 25-capacity party room, and a ‘garden’ area, and speaking about the refurbishment, MD Hospitality director Michael Dunn, said, “It’s a fresher, more dynamic look both inside and out. The exterior now benefits from a lovely heritage facade in teal with an abundance of new greenery and feature lighting.

“Everything inside was ripped out and completely refitted - like the bar which now has a beautiful marble top – plus there’s also a new servery and a brand new kitchen. We laid a new floor and fitted La Favorita with brand new upholstery, furniture, and lighting. The new lighting system allows the staff to zone the lighting and set it to create a contrasting mood in different parts of the space.”

He continued, “What’s got customers talking are the specially commissioned Limoncello, Prosecco and Olive oil murals, one of which showcases a collage of Crolla family pictures. They frame the passageway to the restaurant party room which now has multi30

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coloured ‘summer shutters’” Vittoria Group Chairman, Tony Crolla said, “Over the past 50 years our family business has served up delicious Italian eats across our Edinburgh restaurants. La Favorita was the first pizzeria of its kind in Scotland to offer log-fired cooked pizza and in keeping with current and future trends, we believe our new menu and new look interiors will showcase the best of authentic Italian food and culture.

We have created a beautiful space for everyone to enjoy the Italian food our family truly loves.”

And we echo Tony’s sentiment because this truly is an enhancement on multiple fronts. Let’s start with the main area, which is narrowish and replete with a busy design that slowly reveals itself. Some of the standouts include those murals that Michael mentioned plus the wall clock and the chalkboard. Likewise, the mirrored shelves that are creatively lit with what looks like frame lighting around them and on the shelves are plants and various other types of pots. Other quirky touches include the framed plates on the walls, which had been clad in wood, which is just as effective as all of the exposed brick.

The jewel in the crown has to be the bar. The star tiles across the bar front, spilling onto the floor that is immediately in front of the bar. These are one of my favourite design aspects, which has been kind of replicated on the top of some high ‘posing’ tables, albeit in

BY JASON CADDY black and white rather than blue and white.

Above the bar are shelves for glassware accommodation that have also been used for ornamental purposes a little higher up, speaking of which, the collection of filled jars on another set of wooden shelves that run perpendicular to the servery and arrest your attention and tell a story because they contain everything from olives, butterbeans, right the way to those little round almond biscuits. The servery shelves, meanwhile, which also hang from the ceiling, display industrial/catering tins of Italian tomato pasta sauce, above which are chopped logs.

The garden room is bright and bold with a chessboard floor and lots of cascading greenery with one of those beautiful murals occupying an entire wall. There’s also a ‘view’ out on a real garden through patio doors which is in actual fact an illusion.

Olive green/brown banquettes and high brown leather stools – plus a mixture of wooden and metal chairs dovetail well, while standout feature in the restaurant’s party room are those multi-coloured shutters.

Last year Tony Crolla was awarded ‘Knight of the Order of the Star of Italy’, known as “Cavaliere” in Italian - one of the highest civilian honours in Italy for his services to hospitality and looking at this refurbishment and how it continues to pack them in, it’s easy to see why. n

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DRAM JANUARY 2020 31

@dramscotland

SUE SAYS

/dram.scotland

The 26th session of the Conference of the Parties (COP 26) to the UNFCCC is expected to take place from 9-19 November 2020, in Glasgow. This is a UN Climate Change Conference which will see around 200 world leaders, 30,000 delegates and potentially 10,000 climate activists descend upon the city.

It is taking place at the Glasgow’s Scottish Events Campus (SEC) and is designed to produce an international response to the climate emergency. Now, as someone pointed out to me, there is double the amount of people at a Rangers or Celtic match so we can cope. Yes that may the case but there are 200 world leaders coming too... and the security around that will be very tight. So much so that I’ve heard a rumour that Glasgow could be shut down for up to two weeks. The city will effectively become a no-go zone.

The hotels will be full to bursting all around, and restaurants and bars should be buzzing... but if staff can’t get to and from work there is going to be an issue.

Not only that but I can imagine retailers are not going to be too chuffed either. I wonder when the powers that be are going to tell us about the impact on the regular citizens who are trying to go about their daily business.

It may be Dry January but it won’t be such a problem for the licensed trade with so many new non-alcoholic beverages for people to try.

The category is even getting a sexier name – zero proof drinks, although in the US they call them ‘temperance drinks’. In London there are now bars which have made it their USP selling alcohol which is generally less than 10% ABV or alcohol free – such as Redemption bar which now has three locations. But I have to say the best name I’ve seen for an alcohol free bar is The Virgin Mary, an alcoholfree pub in Dublin.

I’ve also seen a few alcohol-free gins making their mark.

But I love the name of this one. It is called Not Gin. Talking of great names... there are also some great monikers for non-drinkers no, including a Dry Drinker and a Zeroholic.

The good news is that there is no reason they can’t go to a bar to drink because there are plenty of options for them now rather than just a coke or a soda and lime. The only issue being that Scots are still fairly frugal when it comes to purchasing a non-alcoholic drink in a bar... it’s a wait and see from me.

Last but not least, my favourite subject – rates!

Just before the election the Opposition MSPs of the Conservative, Labour and Green parties voted for an amendment to the Non-Domestic Rates Bill proposed by Andy Wightman of the Green Party that would remove the ability of Scottish Ministers to set the business rates poundage and hand greater powers to local 32

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councils. A move that was met with disbelief by just about everyone in the hospitality industry. The SLTA called it totally “ill-conceived ideology and reckless”.

They are not wrong. LTA managing director Colin Wilkinson said, “We understand that the Parliament’s Local Government Committee may take the unusual step of holding a further hearing on the matter of ending the uniform business rate and instead handing control over the setting of the poundage rate, reliefs and any local supplements/levies to local authorities.

“While the current system has major problems, particularly for the licensed hospitality trade, progress was being made, says the SLTA. However, it suggests that this latest development will raise grave concerns for all Scottish businesses.” He is not wrong.

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DRAM JANUARY 2020 33

ROUNDUP @dramscotland

/dram.scotland

E

mployees from Lisini’s Dalziel Park Hotel in Motherwell, Angels in Uddingston, The Castle Rooms and The Parkville in Blantyre competed in an inter-company food and cocktail competition recently. Here are some snaps from the event.

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 • Commercial Head Justin Wingate • Advertising Julia Smith Production Fiona Gauld, Mia Phillips • Admin Cheryl Cook 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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