DRAM Scotland 391 June 2023

MANORVIEW LAUNCHES CHARITY FOUNDATION AND REBRAND

David Tracey, Managing Director, Manorview Hotels & Leisure Group

inally the sun came out and here’s hoping it is here to stay, for a while at least. That’s why this issue we have our feature on Summer Drinks… some interesting facts and figures.

Cat Thomson also caught up with Barrie Henderson the man who is putting the va va voom back into Hendersons in Edinburgh - his family business which closed during the pandemic.

The Pop and Prosecco event at OranMor was a great success and raised a good amount for the BEN. See the photographs on page 24, Meanwhile Michael Bergson has been even busier than usual - he has just opened Buck’s Edinburghtake a glimpse inside the new venue on page 27. Our Cover features Steve Graham, the founder and Chairman of Manorview, who recently revealed the group’s rebrand, and the creation of a charity - the Manorview Foundation. Find out more on page 31.

One of the frustrations of publishing a magazine is the time between it going to press and arriving through your letter box - it now takes about 10 days. It’s sometimes a challenge keeping things timely. So Buzzworks latest venue will probably now be open, and the DRS decision will be known. But as always, we keep our website well up to date.

Finally remember to check out our awards pages… there is still time to enter. Until next month.

Susan Young

Editor: susan@mediaworldltd.com dramscotland.co.uk

SWG3 reveal plans for hotel

SWG3, in partnership with Stallan-Brand, has lodged plans for a new concept hotel that aims to put people, culture and music, as well as sustainability, at the heart of the community.

The aim is to build a “hotel for music lovers” which will follow on from the success of the current venue, which plays host to a range of international gigs, outdoor festivals and creative events.

The hotel will be situated on currently disused land. SWG’s founding partners Andrew Fleming-Brown and Andrew Mickel have already transformed a group of derelict buildings into one of the country’s major cultural destinations and catalysts for economic and social change, amongst other significant business development projects –and, working with the best in the business, the ambitious hotel expansion is just the next step.

Joining the project team is hotelier Bruce Robertson, who brings over 25 years of international experience in the design, development and operation of lifestyle hotels and private members clubs. Bruce will contribute not just technical expertise, but a passion for global music, fashion, culture and art.

The plan is to have the 139-bedroom hotel open by late 2026. It will also feature two restaurants, two bars, coworking spaces, a gym and movement studio, and rooftop terrace, bringing together people in one unique space. Having already announced ambitions to become net zero, SWG3’s leaders are committed to sustainability and the hotel will be no different – from construction right through to everyday use once open, waste reduction and energy efficiency are already embedded in the plans. The project leaders say the proposed hotel will be run by the community and for the community.

Andrew Mickel, SWG3 Director, said, “Our vision for the SWG3 hotel is to deliver a brand new welcoming space for all creative souls to stay. A unique new location for nurturing art, music and creative magic wrapped in cutting edge design. Since transforming the galvanizers’ yard and disused warehouses into one of the country’s most talked about arts venues, the SWG3 team have continued to invest heavily in the community, and this project will be no different. We hope to not only deliver economic growth for the Clydeside, Yorkhill and Glasgow as a whole, but prove that good business can be sustainable and socially conscious as well as simply great fun.”

DESIGNS FOR BUZZWORKS SCOTTS GREENOCK REVEALED

Buzzworks Holdings provided a glimpse of its vision for the business’s first venture into Inverclyde, at the Ocean Terminal Greenock. It’s new Scotts Greenock is expected to open on the 16th June and Computer Generated Images (CGIs) of the venue, being designed by Jim Hamilton, were released ahead of its opening date.

The new restaurant will feature an open-air rooftop terrace with panoramic views across the water and capacity for 150 guests.

Kenny Blair, Buzzworks Holdings MD, said, “After several years of planning and hard work, we’re thrilled to finally share our vision for Scotts Greenock and showcase what guests will come to expect when we open this summer.

“At Scotts Greenock we are committed to delivering a unique dining experience for guests from the moment they come through the doors. Whether it’s the carefully crafted menus synonymous with Scotts or the incredible views of the Clyde, every aspect of our restaurant has been meticulously designed to create a welcoming and memorable atmosphere.

“It’s been an exciting journey, and we can’t wait to share our passion for food and hospitality with the local community here in Greenock and beyond, in this beautiful new space.”

Scotts Greenock will open at Ocean Terminal Greenock, a dedicated Greenock £19.2m cruise ship visitor centre featuring a museum paying tribute to the late artist George Wyllie, who worked as a customs officer in Greenock and lived in Gourock for many years, alongside a dedicated arrival and departures hall for the many cruise ships that dock in the area.

It is estimated that the overall development is expected to increase visitor numbers to 150,000 a year and provide a £26 million boost to the Scottish economy.

Lucky Number Seven the company behind Edinburgh’s The Cocktail Mafia and The Raging Bull now have a new venture – a new bar and restaurant called Patron Saint. It’s latest neighbourhood venue is located in Bruntsfield and opened last month.

Head chef Francesco Castro, previously of the Glentress Hotel, features casual dishes and brunch items on his menu that utilises supplies from hyperlocal suppliers like Modern Standard and La Barantine. It’s drinks offering includes classic cocktails, wine and spirits.

NEWS

St Andrews has a new brunch venue

BUZZWORKS NEW REVEALED

Chaakoo moves into Edinburgh

Lothian Road will be the location of the first Edinburgh Chaakoo which is set to open this month and will offer its familiar tapas-style small plates inspired by Mumbai and Iranian cuisine.

The restaurant ,which will operate under the Hunky Dory Restaurant Group banner, alongside Topolabamba, is owned by partners who include Paul Sloan and Mario Gizzi.

The entrepreneurs have invested £400K in the new venture which will employ 50 people.

Operations Manager Iain Gallie said, “We are excited to bring the Chaakoo experience to Edinburgh. Authenticity is always at the heart of what we do. From the buzz of our cafes to the flavour of our dishes, they’re as close as possible to the original Bombay Cafés that Chaakoo is inspired by.

“We’re excited to be bringing another restaurant to the scene on Lothian Road. Our sister venue, Topolabamba, was one of the first to kickstart the buzzing foodie scene here. The area has become a hotspot of brilliant bars and restaurants, and Chaakoo will bring another great choice to the table.”

The first Chaakoo was opened on Glasgow’s St Vincent Street in 2016, and after a successful three years, its second premises in 2019 in Glasgow’s west end. The eatery transports diners back to the original bustling Irani cafes, set up by Iranian and Persian immigrants who came to India in the 19th century.

Head Chef Rohit Benjwal, said, ““Every curry is freshly made in batches from scratch - it’s as close to authentic as you’re going to get. Our chef Mani has worked all over the world and he draws flavour inspiration from his travels that customers experience in our dishes.”

St Andrews has a new brunch spot in the shape of HA+CH, the brainchild of Julie Wijkstrom, owner of award-winning St Andrews restaurant and cocktail bar, The Adamson and it is located next door to its sister restaurant at 129 South Street, St Andrews. Says Julie, “HA+CH represents our passion for bringing people together. We have put our hearts and souls into every aspect of HA+CH.” HA+CH has a warm, friendly atmosphere and contemporary design enhanced by the natural light which streams through its large windows. Head Chef, Rory MacCrimmon, has created a menu which includes an array of dishes such as Baked Eggs with Ras El Hanout and Eggs Benedict with Haggis aptly named ‘The Scottish Fling’ all made using only the freshest, locally sourced ingredients. After 12pm there are salad and toasted sandwich options available including the intriguing ‘Garden Party’ which is beetroot, lime hummus, chickpeas, feta, pickled shallots, sumac and basil.

MITCHELLS & BUTLERS REPORT STRONG SALES

Mitchells & Butlers, owners of All Bar One, Miller & Carter and Glasgow’s Horseshoe Bar, amongst other venues, reported strong like-for-like sales growth of 8.5% versus HY results for 2022 as the business continued to build volume growth in both food and drinks. It also revealed that although costs remain a challenge the medium-term outlook was improving. Operating profit dropped by £22m, with profit before tax £40M compared to £57m in 2022. The results were for the period to the 28 weeks ended 8 April 2023.

New American steak joint for St Enoch’s

Steaks ‘N’ Shakes is a new diner serving an authentic Philadelphia-style menu, which has just opened in St Enoch’s in Glasgow.

Anne Ledgerwood, Centre Director, said of the new opening, “We are thrilled to welcome Philly Steaks ‘N’ Shakes to St. Enoch Centre. With its cool Americana theme, fun menu and good value Philly Steaks ‘N’ Shakes offers something new and exciting for city-centre visitors and is a fantastic addition to the centre.”

Syma, owner of Philly Steaks ‘N’ Shakes, added, “We are proud to be opening our doors in top city-centre destination St. Enoch Centre this year and are confident that Philly Steaks ‘N’ Shakes’ delicious food and fun atmosphere will be a great fit in the centre.”

BRAND NEWS

ALL THE LATEST BRAND NEWS

BEER

AF Chuckleberry Sour arrives via Jump Ship Brewing

Jump Ship Brewing has launched a fruity alcohol-free beer, Chuckleberry Sour which combines chuckleberries and blackcurrants with wild fermentation to create a 0.5% beer.

Founder Sonja Mitchell comments, “Creating this sour alcohol-free beer has been one of our trickiest beers to brew to date.

“All berries used in the fruity mix have been grown on UK farms and muddled to create a gluten-free and vegan summer serve. Chuckleberries are a hybrid of jostaberry, gooseberry and redcurrant, which is sweet and juicy with a tartness from the blackcurrants for a refreshing beer.”

CIDER

Speyside Brewery launches core range

After a short covid-induced hiatus and following new investment, Scotland’s Speyside Craft Brewery is back in production and has just launched its new core range. MD and founder Seb Jones comments, “The beers we have produced for our core range are wonderful, the best we’ve made. Our new head brewer, Ritchie Duncan, brings a wealth of experience to Speyside and his attention to detail has produced great results.

“With the new directors and investment, I’m confident this is just the start of an exciting new time for Speyside Craft Brewery and its many beer-loving fans.” Director Naidene Urquhart said, “A lot of time and effort has gone into getting our first batches of beer absolutely perfect, and I could not be more delighted with the result. Our core range tastes better than I could ever have imagined, and I can’t wait to share them with everyone. “

The new core range includes: Speyside Craft Brewery Lager, a German-inspired lager; Speyside Craft Brewery IPA is a classic west coast IPA and Speyside Craft Brewery Amber is a classic Scottish session beer.

STUDENT CREATES DESIGN FOR 4.5 MILLION KOPPARBERG BOTTLES

Paula Grönlund won a recent student competition, launched in partnership with Ravensbourne University, and beat 200 other students for the grand prize of designing new limitededition labels which will now appear on 4.5 million Kopparberg bottles this summer.

Students were invited to create and submit designs for a selection of this summer’s limited-edition labels. For her winning designs, Paulina will also get her university fees paid for a full year, as well as an internship at Neverland.

Paulina, 25, who is studying for a bachelor’s degree in Illustration for Communication, won for her free-spirited, punk-inspired designs which feature bold pops of colour and quirky characters. The judges felt her designs met the brief around bringing to life Kopparberg’s ‘Free to Be’ attitude and thirst-quenching fruit refreshment, drawing on her love for travelling and nature to visualise the brand’s rich design heritage. Rob Salvesen, Head of Marketing at Kopparberg said, “We fell in love with Paulina’s designs instantly, they embody the raw creativity and freedom that we stand for as a brand.”

THATCHERS NEW AD FEATURES ANIMATION FROM AARDMAN

Thatchers Cider has a new TV commercial which was revealed at the end of May. The Somerset cider maker collaborated with multi-Academy Award® winning studio Aardman and uses stop motion animation to bring the viewer through the gates of Thatcher’s own Myrtle Farm home in a light-hearted and affectionate way.

Aardman uses its world-class skills in perfectly crafted hand-made miniature worlds to bring Thatchers’ expertise to the screen. Iconic elements of Myrtle Farm such as its orchards, help tell the story of carefully crafting the perfect drop of cider. Some familiar faces make an appearance throughout the commercial, including fourth-generation cider maker Martin Thatcher making a big entrance for the weekly 12.30 tasting. Viewers may also recognise the iconic Thatcher’s hot air balloon from previous ads, as well as Myrtle, the family dog.

The commercial follows the cider-making journey from the orchards to glass, through Aardman’s unique and characterful storytelling technique. Martin Thatcher, who has had cameo appearances in all of Thatchers recent TV ads, says, “Partnering with Aardman, a truly iconic brand with such amazing creative genius, and situated in the West Country as we are, allows us to introduce consumers to a new light-hearted, storytelling creative about our ciders.”

Summer Drinks Trends

Tequila Continues To Rise

The UK Tequila drinks category has experienced a remarkable 94% increase in sales in the past 12 months, fuelled by increasing consumer interest, Tequila’s diverse flavours, and a surge in premium spirit-based cocktail culture.

With over 3.5 million bottles of Tequila sold in the UK in the last 12 months (on and off trade), make sure you have salt, lime and a selection of mixers at the ready! With particular growth in both premium Tequila and Mezcal, why not add the summer must-have, a Patrón Reposado Tequila Paloma to your summer drinks list?

Patrón Reposado is an ultra-premium Tequila, aged in new and used barrels for at least two months to create a smooth, clean taste, with a hint of oak

Brands With A Purpose

Consumers are continuing to reach for premium brands that demonstrate their social or environmental conscience. As more of our brand partners carry on communicating their green credentials to align with consumers buying decisions, there has been a steep rise in eco-friendly packaging and environmentally responsible spirits.

Our Inverarity Morton brand partner Discarded focuses on what others have wasted, with a wide range of spirits made from surplus ingredients.

Food waste costs the average UK Bar & Restaurant £2,000 a year. Re-imagine the ever popular Spritz by giving flat sparkling wine a second life via a Discarded Grape Skin Spritz.

Cocktail Serves Evolve

Almost 6 in 10 customers reported that something new and different is an important factor when choosing a cocktail at a bar, club or restaurant.

To combat staff shortages, expedite service, and ensure serve consistency, the time is now to embrace prebatched cocktails, ready-todrink (RTD) options, and premium draught cocktail offerings.

Our Inverarity Morton portfolio has recently grown with the addition of Whitebox cocktail cans.

Enhance efficiency, elevate customer service and create memorable drinking experiences with Whitebox's delicious, ready-to-serve, highquality cocktails.

Whitebox's aim is to open up the world of cocktails beyond the top cocktail bars, to enable anyone to enjoy an exceptional cocktail, without being a skilled bartender. Cheers to cocktail hour!

SOFT DRINKS ARE HAVING A RENAISSANCE ACCORDING TO THE BRITVIC SOFT DRINKS REVIEW. SALES REACHED £4.6BN IN LICENSED TRADE PREMISES IN 2022.

Cider - from the ‘over ice’ serve to the introduction of the first ‘Dark Fruit’, cider remains the second highest selling drink (after lager) at the bar.

Could tequila come to the fore this summer?

Certainly Cazcabel Tequila spritz aims to make its mark with a gorgeous pink hue Paloma Spritz, a Mexican take on the Hugo Spritz. Quickly rising up the ranks as the perfect spirit for mixing in long cocktails and spritzes, tequila is now starting to see figures rise in the UK as it has done exponentially in the US and google searches for the instagrammable Paloma cocktail have risen by 157%.

SUMMER DRINKS

LO ALCOHOL AND SOFT DRINKS ON-TRADE VOLUMES ARE EXPECTED TO GROW BY 48% TO 117 MILLION LITRES BY 2027 AND VALUE TO £432M.

Martyn Nicol –Kelvingrove Café, Glasgow

“We have just launched a Whisky cocktail menu for the month of June in collaboration with Johnnie Walker. Highlights include a High Ball made with Johnnie Walker Black Label and citrus flavours. Our classic cocktail menu has also just had a few new additions in time for the Summer.”

James Bond who is famous for his Martini’s actually ordered 19 vodka martinis and 16

According to research 35% of consumers are drinking fewer drinks when they go out but 11% say they are choosing higher quality drinks with 32% increasing their spend on cocktails.

Ravensbourne University student, Paulina Grönlund above is dancing for joy as she was revealed as the winner of the 2023 Kopparberg’s annual Limited-Edition design competition, pipping 200 other students to the post.

Now her designs will feature on 4.5 million bottles this summer. Look out for Kopparberg’s limited-edition labels for bestselling flavoursStrawberry & Lime, Mixed Fruit, and Pear.

SUMMER DRINKS

LIMONCELLO SPRITZ - Our tip for the perfect summer sale.

Walker –

The Locale, Glasgow

“Classics such as the Aperol Spritz are back with a bang and mojitos are popping this summer. Anything watermelon based is also big at the moment, especially our Watermelon Margarita, which has been flying.”

PIMM’S NO. 1, OFTEN CONSIDERED THE ORIGNAL SUMMER DRINK.

PIMM’S WAS ORIGINALLY CREATED IN THE MID-19TH CENTURY BY A LONDON OYSTER BAR OWNER, JAMES PIMM. HE DEVELOPED IT AS A HEALTHFUL DIGESTIVE AID TO SERVE TO HIS CUSTOMERS, WITH THE CONCOCTION INTENDED TO AID DIGESTION AND PROVIDE A REFRESHING ALTERNATIVE TO STRONG ALES. THE ORIGINAL PIMM’S NO. 1 CUP IS A GINBASED SPIRIT MADE WITH QUININE AND A SECRET MIXTURE OF HERBS.

FACTS ABOUT THE PRODUCTION OF THE THATCHERS NEW X AARDMAN AD

• ANIMATORS SHOT AN AVERAGE OF 50 FRAMES PER DAY, OR 2 SECONDS A DAY OR 10 SECONDS A WEEK. IT TOOK 4 WEEKS WITH 3 ANIMATORS TO SHOOT 40 SECONDS.

• IN-BETWEEN EACH SHOT, THE MODEL OF MYRTLE THE DOG WOULD NEED TO HAVE HER HAIR DONE WITH A TOOTHBRUSH!

• THE TINY THATCHERS BOTTLES WERE 3CM IN HEIGHT, 1.5 CM IN WIDTH. THEY WERE MADE FROM MOULDING TINY SCULPTED WOODEN BOTTLES AND CASTING IN RESIN.

• THE PUPPETS ARE ALL BETWEEN 25-30CM IN HEIGHT.

• A BEARD TRIMMER WAS USED TO CUT THE GRASS.

Following the premiere of ‘House of the Dragon’ last year, Emma D’Arcy’ shared that their go-to libation is a twist on the classic negroni, known as the negroni sbagliato - with prosecco. This revelation amassed a staggering 3.9 million views on TikTok. But, as you know, a Negroni Sbagliato is a Negroni (equals parts gin, red vermouth, and Campari) that replaces gin with Prosecco so bartenders were quick to point out the error in D’Arcy’s phrasing.

John

Jeremy Clarkson caused a stooshie last year by suggesting people cool down during the heatwave by drinking more beer, with many labelling his advice as “ignorant”. But there is a theory that when the body is lacking in hydration it needs more fluid and so it retains more from beer than some other drinks. Dr. Stuart Galloway, of the University of Stirling reported that the drink contains electrolytes, sugar and salt, which helps the body retain fluid, rather than it flushing it out straight away.

Galloway, a hydration expert at UK bottled water brand Aqua Pura, said, “Beer has a relatively high water content and contains some electrolytes, so if a small amount is consumed as part of your daily fluid intake alongside non-alcoholic drinks, such as water, beer can be part of a plan to keep you hydrated during the heatwave.”

Galloway went in to add: “However, you should be aware that alcoholic drinks will lead to dehydration if you drink more than one or two servings,” explaining that “with beer in particular, if you drink more than two pints, it will most likely have a negative effect on your hydration status”.

WHAT ARE BARS SERVING UP. ..

Billy Milligan – Finsbay, Milngavie

“We have launched ‘tinto de verano’ which is similar to sangria but made with Fanta Lemon, Vermouth and lime. It has been very popular and sold out yesterday in our West End venue! In Milngavie, the Aperol Spritz remains a firm favourite, as well as our ‘Strawberry Aperol Sour’ cocktail which is perfect for the good weather.”

Anna Bain – Brel, Glasgow

“Our new range of ‘Bier Cocktails’ have just launched and are proving a hit. They include a ‘Peach Punch’ (Blanche De Bruxelles, Peach Schnapps, lemonade and lemon) and a ‘Belgian Bramble’ (Timmerman’s Kriek, Tanqueray and lemon). Spritzes are also huge, including Aperol, Campari and Hugo, as they are the perfect summer drink to enjoy in our beer garden.”

Jaimi Mullen – The Bothy, Glasgow

“The Bothy has gone boujee with its Summer Lux menu which includes ‘Pure Passion’ made with Belvedere, Watermelon and Passion Fruit Sherbet, as well as the Chandon Garden Spritz. Rose wine is popular as always over the summer months, but we are seeing a trend moving towards paler wines such as Cotes de Provence.”

THE UK’S NO. 1 COCONUT RUM BRAND MALIBU HAS ADDED MALIBU STRAWBERRY TO ITS RANGE. STRAWBERRY IS THE NO.1 COCKTAIL FLAVOUR PREFERENCE IN THE ONTRADE ACCORDING TO THE CGA MIXED DRINKS REPORT

FROM ORCHARD TO GLASS WITH THATCHERS, THE UK’S #1 FAMILY CIDER MAKER.

The cider category is changing. Consumers are seeking out premium options, assured by the brands they trust. Now’s the time to offer your customers ciders from Thatchers, with the great taste, provenance and heritage that’s helped make us the UK’s number one family cider maker.

We’re really proud of being an independent, family company, crafting all of our ciders at Myrtle Farm in Somerset.

WE’RE HERE TO HELP YOU CHOOSE THE RIGHT CIDER FOR YOUR CUSTOMERS

Offering your customers a brand synonymous with consistent quality and ensuring a perfect serve every pint will maximise rate of sale and keep your cider drinkers coming back for more. The right cider range with the right profile will help maximise revenue from every visit.

Depending on whether you’re a high tempo city outlet or country pub, it’s important to offer a choice of cider styles, one or two taps of apple cider, fruit cider on the bar, and alcohol-free in the fridge.

MAKE IT PREMIUM

Premiumisation continues to be a main focus for operators. Remember, apple cider remains king. 76% of all cider serves are draught, of which 3/4 are apple. And it’s Thatchers Gold that has the highest rate of sale of any draught apple cider across all GB outlets.

And where pub operators are free-of-tie and can choose their own cider range, it’s Thatchers Gold they turn to for quenching their customers’ thirst, becoming for the first time the #1 cider in the GB licensed free trade, with a rate of sale more than double its closest competitor.

With free trade outlets making up 45% of total cider volume across the country, this tells us loud

and clear that where pub operators have the freedom to choose their cider range, Thatchers Gold, with its perfection in every drop, is their preferred pint to drive sales at the bar.

With Thatchers Haze, the UK’s #1 cloudy apple cider, alongside, together they make the perfect apple cider pairing.

UNLOCK OPPORTUNITIES WITH FRUIT CIDER

For your fruit cider offer, citrus, tropical and lighter berry variants are now the flavours in demand. There are untapped opportunities for outlets to unlock by choosing the right draught fruit cider range.

Loved by consumers for crafting premium ciders with great taste, we have introduced our Blood Orange and Cloudy Lemon flavours on our new stand-out Fusion font. Fusion now has the strongest rate of sale of any flavoured draught cider, according to Oxford Partnership Market Watch.

Thatchers Fusion uses an innovative, space saving dispense system; just one keg of apple cider with three premium flavours infused at the point of pour. This provides an interesting and unique way for outlets to capitalise on the growth of premium fruit ciders, diversifying their cider range with an eye-catching font that brings theatre to the bar.

THESE ARE BOUNTIFUL OPPORTUNITIES TO BENEFIT FROM THE LOYALTY AND REPEAT PURCHASE THAT THATCHERS ATTRACTS.

If you’d like more information about Thatchers, and how we work with our customers with product training and support, please contact Alan Hay on 07741 313715, or email us on info@thatcherscider.co.uk

For more information visit www.thatcherscider.co.uk

THE MAGIC OF CAPRI

TRY IT MIXED!

DI CAPRI

TONIC

INGREDIENTS

50 ml Limoncello Di Capri

150 ml Tonic water

Sprig of mint

Lemon zest

PREPARATION

Pour all the ingredients into a highball glass filled with ice. Stir and garnish with a sprig of mint and a lemon zest.

DI CAPRI

SPRITZ INGREDIENTS

75 ml Prosecco

50 ml Limoncello Di Capri

25 ml Soda

Sprig of mint

Lemon twist

PREPARATION

Pour all the ingredients into a white wine goblet, add ice cubes and stir. Garnish with a sprig of mint and a lemon twist.

AWARD CATEGORIES

2023

ENTRIES HAVE BEEN FLOODING IN - BUT THERE IS STILL TIME TO ENTER. IF YOU WANT TO WIN IT, YOU HAVE TO BE IN IT. CHECK OUT OUR LATEST SPONSOR

FLOR DE CAÑA - THE WORLD’S ONLY CARBON NEUTRAL AND FAIR TRADE CERTIFIED SPIRIT IS SEEKING A SUSTAINABILTY CHAMPION.

BENROMACH WHISKY BAR OF THE YEAR

Benromach is a traditional Speyside distillery, intent on making single malt the right way with true character. They keep things simple. A handful of distillers relying entirely on expertise and senses to make the finest handmade whisky; Speyside single malt matured exclusively in first-fill casks, with a subtly smoky character.

Now Benromach is looking to crown a bar ‘Whisky Bar of the Year’. Each Benromach whisky has its own character, and this year they are looking for a bar with true character and staff with a passion and enthusiasm for whisky, who are able to engage with their whisky-loving customer base. Is your bar the one? Or do you know of a bar worthy of the crown? Nominate it for the Benromach Whisky Bar of the Year trophy today!

DEANSTON WHISKY GURU OF THE YEAR

Are you passionate about all things whisky, with a bold and industrious spirit? Do you love to share your whisky knowledge with your colleagues and customers, but dare to do things a bit differently? Or do you know someone that inspires you when it comes to whisky, with their hard work, optimism and authenticity? This category, ‘Whisky Guru of the Year’, is for people who not only have a great knowledge of whisky but are bold and fearless educators and advocates, with a real passion for craft. It is open to all on-trade employees or employers whether in the bar, pub, restaurant or hotel industry.

ARO PROCUREMENT CUSTOMER SERVICE AWARD

Customer service is paramount when it comes to running a successful business. Aro Procurement is on the lookout for a pub, restaurant or hotel which fully embraces the customer service ethos. Do you know a business that does this? If so, they could be eligible for this Award. Judges will look at the measures that are in place to ensure staff are well trained in customer service. Short listing will be done by Mystery Shoppers and if necessary this will be followed up with a meeting with the judges. If you want to put a nomination in, do so now.

BUZZWORKS & MONTPELIERS EMERGING ENTREPRENEUR OF THE YEAR

Buzzworks and Montpeliers are partnering to offer one emerging entrepreneur the opportunity to be mentored by one of the industry’s most experienced and successful individuals over a twelve-month period. Are you successful already, but would hugely benefit from great operational and financial advice, to allow your business to grow to the next level? If so let us know what you think you would benefit. All candidates will be interviewed too.

BEST OUTDOOR AREA 2023

Customers now embrace wining and dining outside, whether they have just popped out for a beer or a cocktail. This award will go to the pub, bar, restaurant or hotel bar that has created an exceptional outdoor space which enhances the customer experience. It’s not just about the way your outside area looks, its about the service element too and ease of ordering, and about demonstrating how your space is contributing to the success of your business. If you know a great outdoor space, or you have one, enter now.

CATEGORIES

GIVING MORE AWARD IN PARTNERSHIP WITH EDRINGTON UK

Giving More is deep rooted in Edrington’s DNA. Whether this is to their people, consumers, customers or communities – their central purpose is giving. The founders of Edrington, the Robertson sisters, also established the Robertson Trust which is Scotland’s largest independent grant-making charitable trust. This inaugural award has been created to celebrate and reward those in the hospitality industry who have the same ethos of Giving More. Those who have went above and beyond to give more to either their community in which they operate, their customers, or to their employees. This may include volunteering or providing a community service or looking after the welfare of employees. We’d love to hear who you think deserves this accolade. You can nominate your colleagues, people that you know or businesses that you think deserve this special recognition.

HOSPO MANAGER OF THE YEAR

There are five key characteristics which make a good manager according to HOSPO, Scotland’s only hospitality focused recruitment agency. Trust – the employer trusts a good manager to run their bar, restaurant or hotel with integrity. Passion - a passion for hospitality and the people around them. Flexibility – paying attention to your individual team members requirements and managing the business accordingly. Teamwork – an essential component of running any good business. Development – a thirst to continue personal learning. Do you have a manager that fits the bill or are you one? Don’t be shy?

INVERARITY MORTON SCOTLAND’S BEST DRINKS OFFERING

As a composite wholesaler Inverarity Morton is looking for a venue that demonstrates a diverse drink offering, from wine, spirits, beers and soft drinks to staff knowledge, mixology and customer service. Whether you own a bar, restaurant or hotel we are searching for a venue that displays creative forward-thinking and is inclined to think outside of the box when it comes to developing its drinks list. This award is dedicated to a venue that’s bold and daring, just like its drinks offering. If you think you deserve this award, get your entry in now.

FLOR DE CAÑA SUSTAINABILITY AWARD 2023

Sustainably crafted premium rum brand, Flor de Caña has not only launched a global Sustainable Cocktail Challenge, but it is also looking for Scotland’s licensed trade Sustainability Champion. Flor de Caña is the world’s only Carbon Neutral and Fair Trade certified spirit, and it continually seeks to promote and reward sustainable, eco-conscious practices. It is looking for a Scottish bar, restaurant or hotel that is on the sustainability journey. What are you doing to ensure your business is greener? Tell us about your eco-friendly creative drinks or the business initiatives that you are implementing to help build a greener future or tell us about someone that you know that deserves the accolade. Enter at www.scottishbarandpubawards.com

HI-SPIRITS BEST LIVE MUSIC VENUE 2023

Live music is very much part of a vibrant night life, and pubs and bars that invest in live music can be found in most towns and cities in Scotland. Are you one of the best or do you know a live music bar or pub that is the best in Scotland? Hi-Spirits, which offers the on-trade a diverse portfolio of brands such as Southern Comfort, Fireball, Tequila Rose, Buffalo Trace and more, is looking for a bar that has an equally diverse live music offerwhether your music genre is pop, rock, country, or a mix, it’s important that the sound is as good as the ambience. Great service and a quality drink offering are also part and parcel of the offering. If you know one or are one, enter now.

KOPPARBERG NEW BAR OF THE YEAR

Kopparberg is on the lookout for Scotland’s best new bar. The Kopparberg team is looking for a bar that has proved to be a success with customers – it doesn’t have to be the most stylish or the biggest, but owners should demonstrate creative forward-thinking and be inclined to think outside of the box when it comes to developing their business. It goes without saying but good customer service and an excellent range of products behind the bar is essential. Do you know a bar, or are you one, that deserves the title? If so put them forward for the accolade now.

AWARD CATEGORIES

COCKTAIL BAR OF THE YEAR

Cocktails are just as popular as ever and we are looking for a Cocktail Bar that excels.We, in association with Maker’s Mark, are looking for a bar which marries traditions with a contemporary look and which empowers bartenders to go beyond their limits and create great cocktails. Do you know a cocktail bar that has this story to tell, or are you one? If so enter now... all bars will be mystery shopped and bartenders will be asked to create a new cocktail with Maker’s Mark.

MOLINARI HOTEL BAR OF THE YEAR

Molinari is the Sambuca that Italians love and the brand is looking for a Hotel Bar that you love. A hotel bar that epitomises the best of all things Scottish. Do you know a hotel that offers great service, and activities and a bar that allows you to relax – either pre-activity or post activity or are you one? The judges will be looking for a bar with ambience, a good range of drinks, cocktails too, and it goes without saying... service with a smile. Head to www. scottishbarandpubawards.com to enter.

PERNOD RICARD UK BEST LATE NIGHT VENUE

Pernod Ricard, the brand owners with Havana Club, Beefeater and Chivas in its portfolio, is looking for a late night venue that exemplifies what is good and great about late night socialising. Great drinks, music and service are all important, but the atmosphere too plays its part. Eligible venues must be open after midnight, but whether you are a club, dive bar, cocktail bar or entertainment venue – this award is for you if you offer a first class late night experience. If you know a venue you think deserves the accolade or you are one... get voting.

MEDIA WORLD CASUAL DINING AWARD

There are many great Casual Dining Restaurants in Scotland and this year we seek to recognise those that stand head and shoulders above the competition with our Award for Casual Dining. Do you have a relaxed atmosphere, and serve good value quality food? Are your staff adept at customer service, and do your chefs know how to serve up tantalising, tasty food? Are you familyfriendly and customer-focused? Then this award could be for you. Get your customers to vote now. Head to www.scottishbarandpubawards.com to enter.

MOLSON COORS SCOTTISH BAR OF THE YEAR

Molson Coors is seeking out Scotland’s best Bars, which have been around for at least a year. We’re looking for venues that are a hit with their customers. Success can come through great customer service, a beautiful bar environment, stunning food and drink offering or an event calendar that keeps customers flocking back. Operators that offer something special for their customers or are known for exceptional standards by locals and visitors alike – we are keen to hear from the exceptional teams that make this industry so vibrant and fresh. Do you know a bar that fits the bill, or are you one?

PREMIER CARD SERVICES INDEPENDENT OPERATOR OF THE YEAR

Premier Card Services Scotland, the company which represents Dojo – the small business card machine provider, is on the look-out for Scotland’s top Independent Operator. You don’t have to be the biggest, but you do have to show that you are dynamic and forward thinking with a taste for growth and expansion. Good operators know how to identify new opportunities, innovate, and adapt to changing market trends, and by doing so their businesses remain competitive and relevant. Can you relate to that? Technology such as Dojo can also help you improve your customer experience – do you use technology to its full effect? If you think you fit the criteria or you know a group that does... enter now.

CATEGORIES 2023

DIGITAL INNOVATOR OF THE YEAR

It has never been more important to have a clear and ongoing digital strategy and forward thinking hospitality operators have embraced digital. This award aims to recognise that.We are looking for trade businesses that have successfully used the power of social media, digital advertising, and website design to build their brand and connect with customers with the aim of driving footfall to their establishments. How have you managed to keep your business to the forefront.We are looking for creativity and a clear strategy. Let us know why you think you deserve this award.

HOSPITALITY EMPLOYER OF THE YEAR

Health and wellbeing in hospitality is being embraced by companies the length and breadth of Scotland and this year we are seeking the hospitality operator that does most to ensure its team is looked after and part of that criteria will include its response to looking after the health and wellbeing of its team. Do you work for a business that you feel goes above and beyond, or do you think you are one? Do you offer the best environment for your team to thrive and do you support them? Let us know now.

SHEEPDOG DOG FRIENDLY PUB OF THE YEAR

The Scottish Bar & Pub Awards are hunting for a pub that provides a welcome for pet dogs. Do you know a pub or bar that allows customers to bring their friendly pooches inside? Do they provide a water bowl and the occasional treat? If so, they could be in the running for this accolade. Judges will be bringing their own dogs on mystery visits (volunteers are queuing up!!) If you think you know a pub or hotel that fits the bill – enter it now and if you think you are the most Dog-Friendly Pub in Scotland get your customers voting! The two-legged variety!

FAMILY BUSINESS OF THE YEAR

Scotland has some very successful family businesses which have thrived over the years and they deserve recognition for the hard work that goes into making a family-owned hospitality business work. Do you think you deserve recognition or do you know a family business that does? We are looking for a business that is forward thinking, dynamic and includes more than one generation of the family. Although Hotel Sotland is sponsoring this category it is open to all family-owned businesses in hospitality. Enter now.

WILLIAM GRANT & SONS BAR APPRENTICE 2023

The Bar Apprentice is back for its 16th year and William Grant & Sons backing the initiative with brands Glenfiddich Single Malt Whisky, Hendrick’s Gin, and Monkey Shoulder. A bespoke programme has been created for this year’s apprentices – an experience you can’t buy! The programme aims to inspire and educate as well as giving practical experience for working behind the bar or on the floor. The 2023 apprentices will be mentored by a team of experts from William Grant & Son’s.The apprentice who embraces the experience and makes the most progress will receive the accolade William Grant & Sons Bar Apprentice 2023 and will be presented with the award at the Awards Ceremony. If you would like to be put forward for the experience or you have a member of staff that you would like to put forward email:susan@mediaworldltd.com

SUNDAY MAIL PUB OF THE YEAR

Scotland’s leading Sunday newspaper is looking for the best pub in the country. Do you have a welcoming atmosphere? Do your customers come back, and come back again? Get your customers to fill in the entry form when it appears in the Sunday Mail or online at www. scottishbarandpubawards.com and tell us why you think you are eligible for ‘Pub of the Year’.

GREEN SHOOTS

It was a surprise to learn that Barrie Henderson (38), part of the family dynasty who ran Hendersons restaurant on Hanover Street, did not have an entirely meat-free childhood. Growing up he confesses to rebelling, “I was curious when I was younger, so I tried most things. You go through phases when you’re growing up, but I think it helped me have a more rounded appreciation of taste now.”

Now as a confirmed vegetarian, he runs his own restaurant - also called Hendersons, on Barclay Place, Bruntsfield. The original vegetarian basement eatery sadly closed down in 2021. It had been founded by Barrie’s grandparents, Janet and Mac Henderson, who initially opened a shop selling produce grown on the family farm, Spittalrig in East Lothian. Janet then decided to branch out and opened a restaurant in 1963, having become interested in biodynamics growing, and vegetarianism in the 1930s when she visited her aunt in Austria. She was a workaholic and passionate about providing healthy tasty food but knew people wouldn’t necessarily understand, so didn’t flag her restaurant as being vegetarian.

Barrie explains that she was ahead of her time, adding, “Sort of organic before that was a thing. And entrepreneurial, she understood that you could sell a cabbage for a certain amount, but knew if served as a salad you could charge ten times the amount.” After her sudden death in 1973, the business was inherited equally by her seven children. Barrie admits, “That’s probably a textbook example of how not to pass on a family business.”

For the next 50 years, the popular Edinburgh institution was successfully run by Barrie’s dad, Oliver, and his aunt, Catherine Home. During this time vegetarianism became increasingly mainstream and its popularity was helped when celebrities; Tilda Swinton, Sir Ian McKellen, Woody Harrelson and Dylan Moran would eat there.

Barrie plans to mark the 60th anniversary of the original Hendersons this year, by holding events including a foraging walk in the Meadows with Coeur Savage, a barbecue in their back garden, and some live music evenings.

In the middle of the pandemic Hendersons which was Scotland’s oldest vegetarian restaurant shut down. The lockdown caused huge financial difficulties, Barrie adds, “You could see that they were in dire straits and would need to

borrow more against the property with an already high debt ratio without knowing if things would get back to normal.” Most of his childhood had been spent there he says, “It was really difficult losing everything that my family had built up since the 1960s. I worked there with my dad on and off since I was 14, my sister, Alexandra (35) also worked there. A lot of my family history is tied up there, my mum and dad met there.” He tells me his mum, Wendy Barrieauthor and founder of The Scottish Food Guide, used to play the guitar there in the 1970s.

Barrie’s first job as a teenager was emptying ashtrays, before being promoted to kitchen porter preparing vegetables, adding, “It never stopped, but I enjoyed it.” He was never pressured into joining the family business but recalls his father advising him to get other experiences. After graduating in 2017 with a degree in Politics at Stirling University, he worked as a DJ before returning to Hendersons. He explained the variety of work, adding, “There were always different things happening, either in the kitchen or in St Andrew Square, and I managed Hendersons at St John’s for two years.”

Working with family isn’t always plain sailing, he admits, “At times it can be a bit stifling.” So in 2010 he got married, left Edinburgh and moved to Berlin and worked booking bands for the nightclub and bar, Madame Claude.

In 2011 he returned to Scotland to work at The Argyll Hotel on Iona describing the head chef, Pamela Brunton (now chef-owner at Inver) as being, ”Tough but lovely, with very high standards.” He learned a different style of cuisine in the kitchen there, from the one he’d experienced at Hendersons.

He returned to Edinburgh again, to help his father. He also studied part-time for his MBA in Hospitality at Queen Margaret’s University graduating in 2017. He split from his wife and threw himself into the family business working as the restaurant manager.

In 2021 when Hendersons closed its doors he felt utterly bereft. There had been conflicting views within the wider family about what should be done. Barrie said, “So much of it was out of my hands but a huge part of my identity had suddenly gone.”

But he explains, “My friends kept saying, ‘It’s such a shame

CAT THOMSON TALKS TO BARRIE HENDERSON ABOUT THE REOPENING OF THE FAMILY BUSINESS.

that Hendersons closed. Have you not thought about trying to bring it back, is that not an option?’ For a good few months, his answer was an emphatic, No. He explains, “It was too raw.”

A year later he’d changed his mind and the concept of a revived restaurant took shape. In September he opened his new 70-seater restaurant, called Hendersons on the site of The Apartment.

He canvassed his dad and aunt’s opinion, he says, “I think initially they thought it was a bit mental. But they understood my reasons. They are absolutely behind it, as it is a way for our family’s legacy to carry on and they don’t have the headache of running it.“

Barrie didn’t have to learn the ropes, he already knew the harsh realities of running a restaurant, but he is invigorated by this fresh start. He adds, “It’s difficult with raising prices, so you need to really keep an eye on costs. But it’s easier to be efficient in our compact kitchens, which is a strength in this time of uncertainty.” Clara, his current wife, is involved on a part-time basis; they met at QMU where she studied for a Masters in Hospitality Management. The couple also caters for events and weddings to help balance the books. Barrie explains his menu is vegetarian with lots of vegan options, he highlights, “We are open to everyone, omnivores and even carnivores. We have a lot of customers who aren’t vegetarian, who come and like to have healthy foods, made with natural ingredients. We are often a bridge for people to start eating more plant-based food because it tastes delicious and makes your body feel good.”

A few of Janet’s original recipes have made it onto the new menu, Barrie explains her vegetarian haggis is one of his most popular dishes, “Is basically the same with a little bit more spice, served with a plant-based whisky cream sauce.The fresh ingredients for the kitchen come

from a variety of sources, including from his stepfather’s, smallholding in Fife. Barrie was delighted to discover the restaurant had a small overgrown back garden with a fig tree. Barrie and his son, Baxter (10) have tidied it up and they compost food waste, grow kale, elderflower, herbs and currants. The green-fingered pair also plant fruit trees in the wild, known as guerrilla gardening as a hobby, he says, “Baxter is more into growing things than cooking, but he’s quite knowledgeable about both.”

Wendy Barrie is proud of her son’s new venture although they don’t always see eye to eye on food, he explains, “She’s not very keen on vegan and vegetarianism but we have a lot of common ground with vegetables.”

At Hendersons they use organic produce where possible, with menu changes every couple of months, but being environmentally aware is central to their ethos. He says, “I am passionate about that, so we don’t use any suppliers tht we can’t return packaging to. We all have a sense of Scottish thrift of not being wasteful, even the old restaurant was quite a thrifty sort of environment. I wear clothes until they’re falling apart, I just try to have as minimal impact as possible.”

The kitchen is led by James Porteous (formerly Wedgwood and the New Chapter) and Paul Kane (formerly Hendersons Vegan) with help from Connor Mckail (Badger & Co) with Barrie able to return to his kitchen roots when needed. It would appear that healthy dining at Hendersons still has celebrity star appeal, with Bake Off’s Prue Leith, dining there and then insisting the chef share a glass of wine with her mid-service, and Alan Cumming, complete with eye makeup dining after his performance at Edinburgh International Festival. With plant-based eating not going out of fashion, I think Hendersons should be good for another 60 years.

BEN POP AND PROSECCO...

Pop and Prosecco, which was held at OranMor last month raised £4,500 for The BEN. It was a bright and colourful day enjoyed by all.

We are delighted to have worked on this latest project with Michael and the team.

Wishing them every success with Buck’s Bar, Edinburgh.

CALL 07805372439

rm@verticeprojects.com

BUCKS BAR

32-34 GRINDLAY STREET, EDINBURGH

SI, IRVINE

It didn’t come as a surprise when the charismatic Michael Bergson announced he was opening a Buck’s Bar in Edinburgh, although in typical Michael style, he teased his followers on social media – not an insignificant number.

He tells DRAM, “Well we had three restaurants in Glasgow and I have always loved Edinburgh. We go through there to dine out quite a lot, and a lot of people who enjoy our Glasgow restaurants travel through from Edinburgh, so it was a logical next step.

“So we decided to go for it. I originally was looking near George Street, and that is still in our plans for this year, but when this property came up on Grindlay Street, in the fomer Navadhanya , I immediately went to look at it.

“I’ve always liked the Lothian Road area – there is a nice balance

DESIGN FOCUS BY SUSAN YOUNG

between indpendent operators and good chains. It is also a good catchment area with offices, students and people going to the cinema, and that’s before you count in tourists.

“When I looked at it I instantly thought we can create the Buck’s vibe here. It wasn’t too big, only 60 covers, although now it has 48. After the first weekend we realised that the booths that we put in suited four people better than six!”

Buck’s bar has six booths in the centre of the venue with two banquet seating areas each side of the room and the bar is to the right as you come in the door.

Says Michael, “It is a cross between a New York dive bar and a Honky tonk bar in Nashville. I like the fact that we have managed to create a really communal atmosphere. Everyone in the room is facing each other whether on a banquette or in a booth.”

The bar features bespoke red neon signs, and classic rock and roll images of stars. There’s is also a gold American tin ceiling and copper downlighters. “The red and gold creates a good effect, and the downlighters provide some light... to read the

menu.” says the boss.

“It is a bit like West Regent Street. That’s what excited me about the space. Every time we get a new place we tweak the design a little bit – and our latest Buck’s certainly has a bit more sparkle. Although we still have our sexy birds and rock and roll neons – ‘Let’s get buk’d up.” That really is our slogan, although our staff are tasked with coming up with new slogans for the outside board every day!”

Michael worked with various people on the new Buck’s, but they did their own design. He believes that the relationships that he has built up over the years, helped smooth the process, including Ross McMillan who now has Rosco. He says, “I first worked with his dad at G1. I also have used Roddy at RS Sound & Light to do all the sound in my venues over the years. He has got it just right. He has a real fee for the music and allows us to create the right atmosphere, which still allows people to talk.” Adding, “I like to cultivate these relationships. I like it when we have all known each other for a while and that includes

suppliers like Molson Coors.”

The food on offer is typically Buck’s – authentic buttermilk fried chicken, done the Buck’s way. Explains Michael, “When you go to the States the chicken houses there all have their own recipe, there is not one recipe that fits all. We do our recipe in a rock in roll atmosphere – which I think is quite unique. We do it our way!”

So far the Edinburgh natives are loving the new Buck’s. They are also coming out to eat a bit later than their Glasgow counterparts, so Buck’s is getting a turn at 8.30pm too, and the reviews of the venue have been great. Michael puts it down to the fact that they like independent operators who take the ethos of a traditional pub and make it feel home.

“When you get a city like Edinburgh which has so many tourists, I think locals appreciate an independent operator who offers personalised service. I like to think we do just that.”

Certainly the new Buck’s Bar, indeed all his venues, have that friendly feel made famous by ‘Cheers.’ But then its owner is not unlike its famous Sam Malone!

PREMIER CARD SERVICES SCOTLAND AIM TO PLEASE

Premier Card Services (PCSS) is the number one regulated (FSA) supplier of merchant services in Scotland. It provides customers with the most appropriate product for their needs and can supply Scotland’s most familiar products, some of which offer customers no contracts and a 7-day settlement period.

The business has more than 1,000 customers, and it is growing. Owner Julie Aitchison comments, “I set the business up five years ago having worked in various sales and management roles. I was looking for a new challenge and saw a gap in the market to provide, what I believe is a truly ethical product, to the hospitality industry. Today most of my customers are in this business, although I do service other industries too.”

She continues, “I go and visit clients and do an assessment of their businesses. I will then advise them of the best product for their needs. That might be 7-day settlement – which means you get the cash from the card payments next day, 7-days a week, including weekends and bank holidays.”

The business is ever evolving. A new service which Julie can also offer is a competitor to Resdiary and Opentable. She explains, “The benefit of our new service is that restaurateurs and hospitality operators get their first month free and there is no contract going forward. There is simpy a flat fee of £99 a month. The benefits include listing on Google Reserve, an international app, and 24/7 cover and all texts are free. Another benefit to restaurant customers is that they can check on their app when in the vicinity to see if there are tables free.”

Business funding is the third offering in Premier Card Services Scotland’s armoury. Julie explains, “PCSS is here to help the industry in Scotland where we can, to help business grow and flourish with the necessary cashflow.

“We can offer a lending facility to hospitality when the banks are not lending. It is not a loan that needs to be taken out over five or ten years. But I do advise my customers to weigh up all the pros and cons. For instance a customer can call and say we need business funding and sometimes within 48 hours the cash can be in their account... that is one of the benfits. I can turn around the finance quickly. We can lend up to a months takings upfront. However this flexibility can be expensive. Says Julie, “ Although it can seem expensive, the payback is taken off at source from the card payments and there is usually a six to

nine month repayment period. But if clients are quiet, or closed for the winter season, they pay less or nothing.”

She re-iterates, it is not a loan from a bank and needs to be paid back more quickly, but she says, “It is an instant lifeline to businesses, especially as they can get a minimum of months card takings up front.”

Julie prides herself on her customer service. She smiles, “I am straight talking, believe in customer service and I am persistent. One of Julie’s happy customers is Brian Flynn of Behind the Wall in Falkirk.

He says, “I am not really an early adopter when it comes to new technology, preferring normally to stick with the tried and tested, resistant to change just for the sake of it. Thanks goodness for the persistence and professionalism of Julie Aitchison. She never gave up on her quest to convert Behind The Wall over to using the new card machines we now have had for a few weeks. She was so convinced and persuasive that the service would work better for us and eventually after about a year of me humming and hawing we made the switch.

I have to admit I now wish it was something we had done earlier as it has been an absolute revelation for us. Faster transactions, greater functionality and best of all cash flow improvement beyond anything I could have imagined. Thanks to Julie and the card services she offers we are now moving on to upgrading to the Bookings platform which looks like it will save us a small fortune and give us fantastic flexibility as well as promotional tools while making it easier and quicker for customers to book online. Thanks Julie you are the best!”

While Darren Margach of Tinz Bowling comments, “Premier Card Services Scotland has been great for our business offering next day settlement, flexible contracts and extra terminals for any peak times or pop-up events that we may host. The rates, settlement times and costs are all preferential to our previous provider and the guys are really easy to deal with”.

For further information contact:

Julie Aitchison on 07864931672

MANORVIEW FOUNDATION LAUNCHED FOLLOWING REBRAND

Manorview, the Scottish hospitality group founded by Steve Graham, has launched a new brand and a new charitythe Manorview Foundation. It aims to help those impacted by poverty. The independently owned hospitality group was established in 2007 and now operates 11 venues.

On the 31st May the company revealed its new branding and plans for the new charity to its 500 strong team at an allcompany event in the Old Fruitmarket Steve Graham, the group’s Founder and Chief Executive unveiled the new company branding and set the Manorview team an ambitious mission to make life better through the actions and services they deliver while at work.

The following day he revealed his plans to suppliers and partners at a special lunch. Explaining the decision to set up the Foundation, he said, “About 1/5th of Scotland’s people are living in relative poverty. And 1 in 4 children are affected, meaning they have limited or no access to life’s essentials like food, warm clothes, books and more – greatly disadvantaging them as they grow up. We have the people, resources, networks, and skills to make people’s lives better, so we absolutely must act. We know how to develop properties, operate venues, cook meals, host guests, and run events. And we know we could be using these skills to make a difference.”

He said that the company would harness the resources, skills, and connections of Manorview too, while also making use of its portfolio of properties.

David Tracey, Managing Director at Manorview added, “The hospitality sector has the ability to give comfort, happiness and joy to many customers, but the reality is that many people cannot afford even

basic hot meals or warm bedding, which is deeply saddening. Our aim is that we can use everything we have to offer a helping hand to those who are experiencing hardship.”

Although the Foundation carries the Manorview name, the charity is a separate registered charity, which is being steered and managed by Glasgow charity director Robert McHarg, who has 20 years of third sector experience, and established children’s charity Achieve More Scotland in 2009, said, “The charity’s mission is to use hospitality to make life better for people living in poverty. We’ll do this by providing meals, hosting events, and distributing goods and products. We’re aiming to be active in 40 of West Central Scotland’s most deprived areas by June 2026.

“In October of this year, Manorview’s Coatbridge property, which is being used as a function hire space, will become a base to deliver services for people in the area who are impacted by poverty.” Because of this mission to make life better through hospitality, the group have unveiled a new bold look for the Manorview brand which they will be rolling out in the coming months. A huge contrast from their previous brand style, it has been developed with their goals, outlook, and attitude in mind, and will be used to represent everything they stand for across many communications.

Head of Marketing Kirstin Watson said, “We want people to know that we are more than the venues we have and the hospitality services we deliver. We’re a bold, optimistic, forward-thinking business who is determined to use our opportunities and successes to make a positive impact. We stand for something much bigger than what we do, and we wanted a bold brand that would help us represent this!”

Manorview Foundation is a charity registered in Scotland (SC051772)

SUE SAYS!

As we went to press the DRS debacle continues. Hopefully by the time you are reading this - it has been resolved and that we can all get on with making DRS work in Scotland. Unfortunately DRS turned into a political football despite the cost to business being evident. To summarise - the Scottish Government went gung ho over a scheme without due process - it failed to secure an exemption to the Internal Markets Act, something that was fundamental! Then, when when the UK did grant a temporary exemption but with conditions, including taking out glass and a UK-wide bar code. Circular Economy Minister Lorna Slater accused the UK Government of “sabotaging the scheme”. The First Minister then threw his rattle out of the pram and issued the UK Government an ultimatum - put glass back it. It refused.

The big issue is that the business plan for the funding of Circularity Scotland, a ‘not for profit’ enterprise tasked with running DRS, included glass - and without glass - the current financial plans would not work. However Circularity Scotland issued a release saying they could make it work without glass and reminded the Scottish Government that businesses had already invested £300m. Biffa, the waste management company with the DRS contract - also said it had invested £80m in the project. These statements came as it was suggested the Scottish Government were planning to pull the plug.

And that is where we are as I write this - waiting for the First Minister to tell us whether it is going ahead or not. The sensible appraoch would be to put political differences aside and get on with the busienss of delivering DRS without glass and in alignment with the UK. That would be the best outcome. I hope as you read this that this is what happened.

It’s good news that the Scottish Government have decided to pause the plan to make it mandatory to have calorie information on menus. Jenny Minto revealed that at the end of May. This would have required businesses to work out the calories in every dish and put that on your menu. No doubt it will raise its head again. But for the time being that is something less to worry about.

I am delighted to reveal the sponsor of our Sustainability Award this year is Flor de Caña, the world’s only Carbon Neutral and Fair Trade certified spirit. As well as sponsoring this award it is also running a world-wide Cocktail competition looking for bartenders to come up with a world-leading sustainable cocktail. So get your thinking caps on and let us know why you think you should be considered for the Flor de Caña Sustainability Award.

Ewen Mackintosh, the Managing Director of Gordon & MacPhail, is set to retire next April after 10 years in the role, and 33 years with the company. That is just amazing! No doubt he has seen many changes over the years, but the opening of The Cairn Distillery at Grantown on Spey, must surely be one of his highlights. It is real legacy and one which he presided over. I hope he enjoys a long and healthy retirement. A search is now on for his successor who has big shoes to fill.

Talking of big shoes to fill - I popped along to Granny Gibbs in Whiteinch for a surprise party for Colin Beattie and his best pal Gordon - although I am not sure that the surprise had not filtered out - it was the perfect setting for pals who met when they were still in their teens. It was a significant birthday, with the best of friends, and I hope there are many more of them. However, I missed John Black’s significant birthday. John who runs The Fort Hotel in Broughty Ferry is one of the best licensees in the country and I was sorry not to be able to celebrate with him at the hotel, but I can see from the pictures it was a great party. Happy belated John.

I also managed a visit to the Captain’s Table in Findhorn to help celebrate the re-launch of the Speyside Brewery - and what a great day it was - the beer flowed, the pizza was tasty, the 40 Elephants kept our toes tapping and the company was excellent too. It was great to see everyone giving their support to this local brewery which just moved to bigger premises has re-opened with founder Seb Jones as MD and new Directors Naidene and Katalin Urquhart.

DRAM DRINKS RETAILING AND MARKETING

PUBLISHED BY MEDIA WORLD LIMITED

t: 0156- 6005855 e: news@mediaworldltd.com w: dramscotland.co.uk

Editor-in -chief Susan Young • Chairman Noel Young

• Advertising Kimberley Andreucci, Sylvia Forsyth• Admin Rebecca Orr • 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 2023. Printed by Stephens & George Print Group.

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