DRAM 390 May 2023

Where is the time going. It’s hard to believe that we are nearly into summer. This issue Cat Thomson talked to Dean Banks the chef/proprietor who is quite happy to be a disrupter.

Meanwhile I headed to Irvine to see the new Potting Shed. It really looks fab.

We are running a piece by David Gluckman on Lo and no-alcohol - it may be a bit controversial but certainly worth a read.

We also take at look at what’s happening with Gin in our usual inforgraph.

There was a request to bring back our People’s Pages so we have done that this month. If you want anything included going forward - feel free to send me an email.

I have to say it was good news that the Deposit Return Scheme has been postponed - but now they need to get it right and take out glass - and align with the rest of the UK. Remember to enter our awards - at www. scottishbarandpubawards.com or send me an email.

See you next month.

Susan Young

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

Dream comes true for Greek Actor with opening of Kuzina

Kuzina (Greek for Kitchen) is a new restaurant which aims to give customers an ‘Authentic Taste of Greece with a Modern Twist.’

Located at 18 Howe Street in Edinburgh’s New Town it is the first restaurant for owner Konstantinos Karvelis (above left) who arrived in Edinburgh in 2018, and he describes the opening of Kuzina as “a dream come true”. He says, ‘Having graduated from the National Theatre of Greece and worked as an actor for around 15 years I have an artistic outlook on life and I believe this is reflected in Kuzina. When we found our space in the New Town it required a significant upgrade in terms of the presentation of the building. It has been wonderful to use my skills and see my artistic passion come alive in the design and ambience.

‘Developing our menu alongside our Executive Chef Dimitris Dimitriadis (above right) and head chef Konstantinos Sakellariou has been a pleasure..’

Dimitris Dimitriadis has worked alongside many distinguished Greek chefs and with many prestigious restaurants as head chef both in Greece and abroad. While Head chef, Konstantinos Sakellariou having finished culinary school both in Greece and France, began his career in London and worked in several Michelin-starred restaurants, 5-star hotels and private members clubs. The exterior of the building in the New Town has been thoughtfully developed and features a famous Greek poem – Ithaka by C.P. Cavafy, widely considered the most distinguished Greek poet of the 20th century. This poem was specially selected by Konstantinos Karvelis as he wanted to present a sense of the ancient Greek wall paintings carved in stone which is inextricably linked to Greek History. He believes ‘it represents man’s constant struggle for survival and the triumph of values against the fear we ourselves put in our way. I am always inspired and feel strong when I read it, particularly now that I am starting on the next stage of a constant journey.’

THE MERCHANT STEAKHOUSE LAUNCHES IN GLASGOW

The Merchant Steakhouse is the latest restaurant from Glasgowbased Bow Group, who also have Mezcal and Saki Maki. It opened at the end of April in Glasgow’s Merchant City.

The new restaurant, on the site of the former Canteen 58, has been refurbished by CM Design who have created an 80-cover Steakhouse with a Chef’s Table downstairs which is both stylish and elegant.

Over the past weeks, the venue has undergone a complete transformation. Upstairs the restaurant has an intimate feel and is full of character with mood lighting and comfortable, buttondown leather-backed colourful booths and plenty of Harris Tweed’ in its snug corner booths and Harris Tweed-upholstered chairs. It also boasts an eye-catching granite-topped, copper-fronted New York-style bar.

Downstairs The Merchant Steakhouse has an intimate Chef’s Table for elevated private dining experiences. Guests can enjoy theatre dining at its finest with Chef Selects signature dishes and cuts, matched with exceptional service.

Available for bookings of up to eight, Chef’s Table guests sit around a large mahogany custom-built table where they can choose cuts of meat directly from the chefs themselves. Plus, as part of the VIP experience, bartenders will make bespoke drinks from a private cocktail trolley for guests.

Ryan Bowman, Director at Bow Hospitality said, “Growing up in the meat industry, it was always a dream of mine to bring a premium steakhouse to Glasgow. The team has been working hard behind the scenes to create an unparalleled dining experience that our customers won’t forget!”

Restaurant group Kitchen 77 is planning to open its first restaurant in Glasgow at Silverburn shortly. The Ayrshire-based group which is run by Chris Steel, already operates four venues including Arthur Street Kitchen, Hollybush Inn, the Stage Door Cafe and the Drunken Coo Steakhouse all in Ayrshire. He is investing six figures in the new venture which is to be called Stailinn. It will be a family-friendly restaurant situated on the site of the former Prezzo.

STEAKHOUSE GLASGOW

Tracey’s new Passion - The Skillet

Luke Tracey has opened The Skillet on Glasgow’s Hyndland Street In the past the site has hosted Absolute Roaster and Cafezique. Now Tracey, who previously owned The Square restaurant in Broomhill, has invested in turning the venue into a stylish eatery and cocktail bar with two dining areas.

Luke told DRAM, “It has been going very well although it has been a bit of a whirlwind. We only got the keys a few weeks ago, so the whole team chipped in to get it ready to open. It was full on, but it was also fun.”

Luke who closed The Square in Broomhill in order to open The Skillet adds, “We wanted to do something new and fresher and something a bit different and in a busier area. When I looked at this building with its beautiful cornicing, nice open layout and mezzanine I could see what I could turn it back into and I do think we have brought it back to life. Customers have said it has a New York/ Manhattan/ London chic feel and I am more than happy with these comments.

“The team that I have is the same team from the Square - even though there was a three months transition - once we got the keys it was all hands on deck.”

The Skillet offers brunch, lunch and dinner and everything in between from coffee to cocktails and with a relaxed vibe. Says Luke, “People can drop in any time, and just come for a drink too. All the units around us close quite early so we created a dedicated bar area at the front for people to enjoy and use.”

He concludes, “Me and my partner both work in the business. I have no objections to busting a gut 70/80 hours a week because I love hospitality. So you will find me here polishing the cutlery and taking the orders. I think my customers like that too.”

COVER STORY

McKENZIES RECEIVE AWARD TO MARK THEIR 20TH ANNIVERSARY

Mother-and-daughter team May and Heather McKenzie have received a prestigious award which recognised their 20th anniversary at the helm of one of Edinburgh’s best-known bars The Royal Oak on Infirmary Street which has a stellar reputation for folk music and its traditional feel and ethos.

The pair received the award from the pub’s owners, Star Pubs & Bars, who wanted to recognise the contribution that they have made to Edinburgh’s folk music scene since taking on The Royal Oak on Infirmary Street two decades ago.

A former regular, Livingstone born-and-bred Heather – who is a sound engineer – took over the famous music pub out of concern for its future when the previous licensees retired. With no experience in pubs, Heather enlisted her mum May, who had a skincare company, to help with the business side.

Says Heather, who has just extended her lease on the pub, “I’m passionate about folk and traditional music and couldn’t bear The Royal Oak to fall by the wayside when the previous licensees, sisters Sandra and Dorothy, retired. Mum was looking for a new challenge, so we decided to give running The Royal Oak a go. I never thought we’d be here so long, but I can’t imagine life without The Royal Oak now – it’s the kind of place you never want to leave. I love music and meeting different people and hearing their stories. It’s a privilege to be the licensee.”

Under the McKenzies’ stewardship, The Royal Oak’s reputation for folk music has gone from strength to strength. Resident performers provide live music seven nights a week with every genre of folk, from country to blues, represented. The pub’s informal atmosphere also allows amateur musicians to join in, helping to nurture up-and-coming Scottish talent.

Adds Michael Barclay, Star Pubs & Bars’ area manager for Edinburgh, “The Royal Oak is a real Edinburgh institution and a testimony to Heather and May’s hard work and commitment. It’s not just an amazing music venue, it’s also a wonderful pub where you’re always assured of a warm welcome and some good banter. We wish Heather and May many more happy years behind the bar.”

Bluedog partners with Musicians Against Homelessness Partnership

Glasgow’s Bluedog celebrated 20 years last month with a new charity partnership with Musicians Against Homelessness. The venue is now owned solely by Billy McAneney and managed by Bartosz Juraszek.

General manager for Bluedog, Bartosz Juraszek, said, “Following a refurb, Bluedog Glasgow reopened its doors earlier this month. Throughout the years we’ve hosted some of the UK’s top talent - who can forget Ed Sheeran’s impromptu performance back in 2014? As we reach our 20th birthday we wanted to celebrate by giving back to our community.

“We look forward to working with Musicians Against Homelessness by donating £1 from every signature Bluedog cocktail and we’ll be working closely with their talented team to offer up our stage for the next generation of talent. Proof that you can teach an old dog new tricks.”

NEW LEASE OF LIFE FOR THE CROSS KEYS IN ETTRICKBRIDGE

The Cross Keys, in Ettrickbridge, has been revived by a local couple, Rory and Vicki Steel. They have spent over £400 000, in buying and refurbishing the 17th Century coaching Inn seven miles from Selkirk. The pub had fallen into a decline and had been closed for six months when the couple who live nearby in Blainslie, stepped in. The couple also own a nearby hospitality venue – Aikwood Tower. A grant from South of Scotland Enterprise helped the pair acquire the freehold and carry out extensive refurbishments. Rory Steel explains, “Without their help, I’m pretty sure the developers would be turning the pub into flats and it would have had a detrimental effect on village life.”

Mr Steel, the son of the former Liberal Democrat leader David Steel, now Baron Steel of Aikwood has fond childhood memories of the local pub from its past. He says, “The pub was a huge part of my childhood – I grew up opposite it for the first 18 years of my life and it was the hub of village life. My dad liked being able to go to the pub and not have to talk politics, people would much rather talk about fishing or rugby with him. The exception to that might have been election time when the pub was packed with journalists. The visitors were always made to feel very welcome, and there were some legendary lock-ins during those high-energy weeks.”

He credits the pub with him entering a career in the drinks industry - his career included working for William Grant & Sons and he ran Steely Fox PR for 15 years.

Now the Cross Keys has returned to being a vibrant pub at the heart of the village, serving food. It also now has seven bedrooms. The live-in management team are chef Ashleigh Barker and his wife Danielle who is front of house. Ash has worked at Riddle & Finn and Dermot O’Leary’s, Fishy Fishy in Brighton, and with stints at Soho House and Kensington Wine Rooms before moving to Scotland.

Mr Steel concludes, “The project wouldn’t have worked if the locals weren’t behind the plan. They have been hugely supportive, which is what we need if we’re to succeed. The majority of staff are local and creating employment and opportunity for youngsters to come into hospitality has been hugely satisfying.” Cat

Thomson

BUZZWORKS REVEAL NEW LOOK HERRINGBONE AT ROYAL TERRACE GARDENS

Buzzworks Holdings has finished the refurbishment of Herringbone Edinburgh, one of the restaurants it bought last April. It has unveiled a stunning new look, which includes a kitchen extension on the back. Situated at 3 Royal Terrace Gardens, on the corner of London Road and Easter Road in Abbeyhill, the 120-capacity venue enjoys an elevated position and an outdoor terrace –the first of its kind for Herringbone premises. The new Abbeyhill premises is the third Herringbone venue to be opened by Buzzworks, with the group already operating sites in Edinburgh’s Golderacre and the recently refurbished Herringbone at North Berwick, which has been reimagined. It now has a new central wine bar acting as a focal point in the venue, and newly-inspired natural furnishings in a ‘casual coastal’ style and

botanical plants throughout.

Kenny Blair, Buzzworks co-founder and managing director, said, “We’re very excited to have completed the recent renovation of Herringbone Abbeyhill. It’s the perfect place for friends, families or colleagues to get together and enjoy a few drinks, delicious food and fantastic service.

“Our menu will offer fresh, local produce and family favourites that our regular guests have come to know and love, as well as some unique new dishes that are bound to tantalise the tastebuds and excite new customers too.”

He added, “We believe we’ve created a great working environment for our team by creating our biggest and best Herringbone kitchen yet, alongside the creation of dozens of new jobs within the area.”

MILLIGAN REVAMPS MILNGAVIE VENTURE

Billy Milligen and his business partners rugby legends Stuart Hogg and Alastair Kellock have re-opened their Milngavie venue as The Finsbay Lounge. They have revamped the establishment which they closed in January for a refresh.

Billy told DRAM, “We have managed to increase our capacity from 55 covers to 82 and when you include outside it now

brings our capacity to 96. This allows us to maximise our revenues.”

He adds, “We did most of the work ourselves but we did get some advice from some wise mentors - whose experience showed us what was possible with regard to the space. We have also simplified the menu. The refresh seems to have gone down well with our customers.

R GROUP INVEST IN THE MARIGOLD CAFE

The R Group have opened The Marigold Cafe on Park Road, Glasgow, on the site of their former venue The Richmond. The group, who have owned the establishment for several years, had not re-opened the venue since the pandemic and decided to give it a complete refresh and a new focus on pan-Asian food.

Bubbles Randev of the R Group says, “It’s been a total refurbishment. We have taken the premises back to its roots - and put the bar back where it was when it was Bar Bola. We have also changed all the frontage and put in bi-folding doors at the front and come the nicer weather we will have tables and chairs outside. Food-wise - we are concentrating on quirky food - it’s not Indian, but pan-Asian. Items like Fish tacos and crispy chicken and sharing plates while we also offer some really good cocktails.”

BRAND NEWS

Belhaven rebrands

Scotland’s best-selling ale Belhaven Best has unveiled a fresh new look, designed to bring out the best in this iconic Scottish pint but the liquid has not changed.

The new look features a striking new blue and gold design created in partnership with specialist Scottish drinks agency Thirst, and aims to capture everything that is brilliant about Best.

There’s a nod to the iconic malting chimneys of Belhaven Brewery where Best is made, while rays of sunshine flooding through these chimneys represent the brewery’s home town of Dunbar, on East Lothian’s golden coastline.

The rollout of new-look Best will begin in mid-May with venues receiving new fonts, tap handles and keg lenses. There will also be a comprehensive POS kit featuring striking, branded glassware plus T-shirts, bar runners, drip mats, posters and table talkers.

Fiona Matheson, Belhaven Brand Manager said, ‘Belhaven’s success over the past 300 years is built on creating exceptional quality beers, but also on our ability to respond to the changing tastes of modern drinkers. Best is as popular as ever and is currently gaining in market share, but we felt that it deserved better when it came to its presentation.

‘This has been a labour of love.”

A Scotch whisky, distilled and bottled by Ardnamurchan Distillery and specially selected by the late Doddie Weir has been released to raise funds for the My Name’5 Doddie Foundation.

The Highland Single Malt, AD/06:17 was chosen from a single ex-Oloroso Sherry cask on June 9, 2017, for Scottish rugby legend Weir.

The 61-cap Scotland international was accompanied by friends and fellow rugby legends including former Scotland captain and MND fundraiser Rob Wainwright; Ireland great Keith Wood; and Scotland scrum half Gary Armstrong, visited Ardnamurchan Distillery in Glenbeg to select the final cask, shortly before Weir died on November 26, 2022, after almost six-years living with MND. Others making the trip included close friend of Doddie and ex-Scotland player Carl Hogg and Martin Wilson, Managing Director, Thrifty.

A total of 327 bottles have been labelled specially to support the My Name’5 Doddie

Foundation’s fundraising efforts. Four bottles (number 1, 2, 5, and 55) will be kept aside for future actions to raise funds for the Foundation.

The release will be sold via Royal Mile Whiskies, with all profits donated to the charity.

Rob Wainwright, who has helped raise millions for the My Name’5 Doddie Foundation, said,  “Doddie loved a dram, and it was very poignant to get the group back together for the trip to Coll and Ardnamurchan to select the final whisky with him. We didn’t know it then, but that was one of the last times many of us would spend with him.”

Alex Bruce, MD, Ardnamurchan Distillery said, “We were incredibly honoured to welcome Doddie to our wee distillery at the beginning of October last year. His enthusiasm for life was unmatched, and I hope that everyone who manages to grab a bottle from this cask raises a dram in his honour.”

Molson Coors’ Spanish-inspired lager Madrí Excepcional has returned to our TV screens with its ‘Door Roja’ ad which is being supported by a £4m summer marketing campaign.

The five-month campaign titled ‘El alma de Madrid’ or ‘The Soul of Madrid’ aims to bring the vibrancy, warmth and progressive spirit of modern Madrid to the UK. At its heart is a 60-second TV ad, shot on location in Madrid by directing duo Julien & Quentin and Pulse Films.

The campaign will include city-wide takeovers with events in various cities including Manchester and London – featuring iconic DJs from both Spain and the UK.

Sophie Mitchell, Senior Brand Manager at Madrí Excepcional, said, “Madrí Excepcional brings together the best of Britain’s brewing heritage and the Soul of Madrid to create

a unique modern-style European lager which has taken the UK on-trade by storm.

“This interactive campaign is building on the great momentum behind the brand, bringing ‘El alma de Madrid’ to the streets of the UK. We’re keeping Madrí Excepcional front of mind throughout the Summer, creating even more excitement around it and helping our customers to drive sales in their venues.”

Ardnamurchan Distillery  release whisky selected by Doddie

MADRI EXCEPCIONAL HAS A NEW SUMMER CAMPAIGN

BEER

SALES OF GIN IN THE UK STARTED TO RECOVER LAST YEAR WITH ALMOST 80 MILLION BOTTLES SOLD, ACCORDING TO DATA FROM THE WINE AND SPIRIT TRADE ASSOCIATION (WSTA).

The U.K is by far the most competitive place in the world for a gin producer to exist.

The Gin Guild said markets in South America showed huge growth, led by Brazil, Argentina and Chile.

Phoebe Waller-Bridge debuted a Fleabag-inspired offering, working in collaboration with Edinburgh Gin last year. It featured a handwritten “I love you” from Waller-Bridge’s character on the front and “It’ll Pass” from Andrew Scott’s Hot Priest on the back (a nod to the dramatic exchange from the closing scene of the hit BBC show). All profits from the bottles went towards supporting artists to return to the Edinburgh Fringe Festival, where Fleabag first aired in 2013.

Customised glass bottles are the norm when it comes to gin - over 65% of the top 200 brands have them.. That’s a much higher percentage than any other category, even Whisky.

THE VERY FIRST GIN TO BE AGED IN A JUNIPER OAK WAS HERNÖ DISTILLERY’S JUNIPER CASK GIN.

The world’s most expensive gin is the Morus LXIV that sold for $4,887.91 in 2018.

FLAVOURED GIN ISN’T REALLY A NEW INVENTION. IN THE 20TH CENTURY GORDON’S ALONE HAD MANY FLAVOURED VARIANTS.

Non specialist bars in the UK will stock at most 10-15 gins and will, usually, turn over half of those each year. That’s around 20 gins being poured each year in bars that don’t specialise in gins.

James Bond who is famous for his Martini’s actually ordered 19 vodka martinis and 16 gin martinis throughout Ian Fleming’s novels and short stories.

A GIN IS NOT A GIN WITHOUT JUNIPER BERRIES.

NAVY STRENGTH GIN, OR OVERPROOF GIN IS ACTUALLY AN OVERPROOF VERSION OF LONDON DRY AND WAS ORIGINALLY USED BY THE BRITISH ROYAL NAVY BECAUSE IT WOULDN’T INHIBIT GUNPOWDER FROM LIGHTING WHEN DAMP WITH GIN. HOWEVER THE DESCRIPTION NAVY STRENGTH MAY HAVE EVEN BEEN USED FIRST BY PERNOD-RICARD MARKETEERS IN THE EARLY NOUGHTIES – WHO WERE DISCUSSING HOW TO UPDATE PLYMOUTH GIN AND PLAY TO ITS NAVY ROOTS.

Cocktails were born some say, as result of Prohibition, which started in the United States in 1920. The ban on alcohol led to the development of illegal booze called bathtub gin which was distilled in open vats.. Apparently it tasted so awful that to mask the taste homemade cocktails including the Old Fashioned and French 75 were born.

The Dutch created Genever the original style of gin which dates back to 16th-century. It’s base spirit is malted and it is flavoured with juniper and botanicals. But Juniper is not always the dominant flavour.

Limoncello and pink grapefruit are the ultimate killer combo in this sophisticated serve. Save it for sunset and dazzle your guests.

A delicate balance of bitter and sweet, served short and pretty.

Ingredients:

25ml Rhubarb & Ginger Liqueur

25ml Rhubarb & Ginger Gin

25ml Limoncello

25ml Pink Grapefruit

Method:

Add all ingredients to a cocktail shaker, shake and double strain into a chilled nic & nora glass. Garnish with a grapefruit twist.

IN 2021, GINEBRA SAN MIGUEL WAS BY FAR THE LEADING BRAND OF GIN WORLDWIDE, SELLING OVER 36 MILLION 9 LITRE CASES. RANKING SECOND, GORDON’S SOLD JUST OVER SEVEN MILLION CASES OF THE DISTILLED ALCOHOLIC DRINK. STATISTICA.COM

There are more than 200 gin brands in the UK – with nearly treble the amount of variantswhich are considered by experts as good or very good and another 40 close contenders. But there are a further 400-500 brands made in the U.K which appeal to local markets. In fact there is a local maker in almost every city.

IN THE 1730s, LONDONERS WERE IMBIBING 2 PINTS OF GIN EACH PER WEEK. THE PERIOD WAS CALLED THE GIN CRAZE. PEOPLE DRANK IT BECAUSE IT WAS CONSIDERED HEALTHIER AND SAFER THAN DRINKING THE DIRTY DRINKING WATER.

Ryan Reynolds had a 10% share in Aviation Gin, which was sold to Diageo for $610m dollars in 2020.

THE MOST COMMON KIND OF FLAVOURED GIN IS CITRUS

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 are already coming in for this year’s awards which take place on the 29th August. Feel free to enter, and get your employees and customers to vote for you too - all count towards getting to the final. Of course we do have an army of mystery shoppers to... you have got to be in it to win it... so let’s create a noise - get your customers voting for you - and if you need any social branding let us know.

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.

ANTOS 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!

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 here/today!

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.

CATEGORIES 2023

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.

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.

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 bar that has created an exceptional outdoor space which enhances the customer experience. It’s not just about the way your outside area looks, its about the service element too and ease of ordering, and about demonstrating how your space is contributing to the success of your business. If you know a great outdoor space, or you have one, enter now. Enter at www.scottishbarandpubawards.com

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

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 locals, or are known for exceptional standards by locals and visitors alike –we are keen to hear from the exceptional teams that make this industry so vibrant and fresh. Do you know a bar that fits the bill, or are you one? Let us know. www. scottishbarandpubawards.com

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.

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’.

OTHER AWARDS WILL INCLUDE:

THE LIFETIME ACHIEVEMENT AWARD, A SUSTAINABILITY AWARD

Some top chefs are content to stay in the kitchen, while others strive for greater things and award-winning chef, Dean Banks (34) is one. He runs HAAR with Rooms in St Andrews, and Dean Banks at the Pompadour which both have three AA Rosettes, as well as Dulse in Edinburgh, and his newest venture The Forager pub in Dollar. In addition to these hospitality venues, he operates HAAR at Home delivery service and Waagyu burgers, and drinks businesses; Shaaken cocktails, Lunun Gin and Mond Vodka.

He is certainly very driven and busy. Says Dean, “My dayto-day can involve anything from service at Pompadour, designing new menus with Group Executive Chef Dan Ashmore, being suited and booted hosting or rolling up my sleeves and cleaning or doing property maintenance. I can be everywhere or anywhere doing everything at all times.”

It is just as well he thrives on stress. He tells me, “Being a chef I cope well with stress and I think high intense stress is what drives me. I actually push myself harder and deliver better.”

This year Dean is delighted that Pompadour, Dulse and HAAR all feature in the Michelin guide, who also recommended The Forager on social media. He adds, “I think what we’ve achieved this year with Michelin is fantastic, and shows that we’re doing something really special.”

Not bad going for someone who grew up in the 1990s on a council estate in Arbroath. He tells me, “I was raised by two strong role models who I feels are responsible for my entrepreneurial drive.

He explains, “Growing up with two lesbian mums was amazing. They taught me that if I wanted something I had to get it myself and not expect a handout from anyone. If I wanted a skateboard or cool trainers I had to go and earn them. So I got jobs in the berry fields around Arbroath, picking daffies (daffodils), or a paper round or a job in Peggy’s corner shop.”

They also raised him to be aware of the importance of good mental health, and he makes sure his staff have a good work-life balance and he does try and do that too. Mondays are his family day, and he spends time on the beach or foraging with his wife Isabela and son Felix, aged four. Dean says he’s a hospitality natural, adding, “He’s

CAT THOMSON TALKS TO DEAN BANKS - THE ENTERPRISING CHEF PROPRIETOR

always saying, ’Daddy I want to come to work with you and cook the lobsters,’ he wants to be a chef and, that is lovely and it kind of gives you a drive.

Dean left school aged 15, went to Angus College to study catering and gained a National Certificate in Culinary Arts. Then in 2007, he headed to Padstow to work in his Rick Stein’s Seafood restaurant for 18 months before returning to Scotland with stints at Number One at The Balmoral Hotel, Edinburgh and at Paul Kitching’s, 21212. Next, he went to work as a private chef in Verbier, spending the next seven years working all over the world, including a spell at Tides Lodge in Tanzania in 2016.

By 2018 he was ready to come back to the UK and decided to go on Masterchef: The Professionals. He made it to the finals and the following year he opened his first restaurant HAAR, St Andrews and launched Lunun Gin.

In 2020 he crowdfunded to get HAAR UK-wide home delivery off the ground, as the pandemic closed his restaurant and the following year he opened, Dean Banks at the Pompadour Waldorf Astoria.

However it has not been plain sailing a dispute with his landlord in 2021 saw him closing both, HAAR and HAARBOUR, his fish and chip restaurant in St Andrews. Fortunately, he found a new location in St Andrews and opened HAAR with rooms in 2021. Last year he opened Dulse, Edinburgh and The Forager Pub.

At the moment like everyone in hospitality, Dean’s main concern is rising costs, he adds, “Fish prices are at an alltime high. The price we’re paying for lobster right now is the same price that we used to pay at the most expensive week of the year, New Year and Christmas week. So this shows you how high it’s come up, and it’s staying at this height, no one’s bringing prices down!”

MAN ON MISSION

DEAN BANKS

As for energy costs he tells DRAM, “ HAAR with Rooms has faced an energy bill increase from £2000 to £11,000 pounds, creating a dilemma, ”We would have to charge everyone £7 or £8 more just to cover the electricity price rise. And that doesn’t begin to address the rising food prices. It’s difficult when you’re at the top end of the market. If prices rise as much as they should, we’d scare the customers away.”

And he is not afraid of doing things differently, which has led him to make a bold announcement which has raised eyebrows with some hospitality insiders. During April he reduced his tasting menu prices - HAAR with Rooms, St Andrews was priced at £49, down from £82.50, the

Pompadour menu, was reduced to £59, down from £110 and at Dulse he charged £35 on Tuesdays and Sundays. He explains this was a calculated risk, “I would rather have busy venues than empty seats. Our hope is we still have busy restaurants that balance the books for us, covering our increased costs.”

Dean understands that the cost of living price increases affect how often people go out, saying of his own behaviour, “I love fine dining, but how often do I eat at fine dining restaurants? Only on special occasions. I prefer being in nice pubs, or seafood restaurants, which is why Dulse and Forager were created as a casual dining experience, where you can afford to go out more often. I’m breaking into different average spends in restaurants so I’m covering my bases because I don’t know where we’re going to go, or where this is going to end. But now I’ve got fingers in different pots.” He’s pictured behind the bar at The Forager with a pint of Belhaven Best. He says, “The reason I love Belhaven is my grandfather. I was never a beer drinker until coming home after turning eighteen when my granddad gave me a Best, that’s the reason I love Belhaven Best. It’s not like I’ve teamed up with them it was literally, I like it because my granddad loves Best. We use it in our ‘Best’ Steak Pie at Forager as well.

“My grandfather is still kicking about in Carnoustie, an avid golfer all his days and my middle name is Leslie after my granddad”

Dean told DRAM that he also harbours a dream to own a 150-bedroom hotel. Many people may dismiss that idea, but he firmly believes it, “If I tell myself over and over, that I’m doing something, it just always seems to happen. I think people will laugh at me for this, but people laughed at me in the past and I enjoy people when they laugh and say you’re big-headed and call me names, but something like The Old Course in St Andrews would be the ultimate, with the seaside and beach right there. It’s a famous town, it’s got students, and it is the area where I grew up.”

But he is also a realist and knows this might take time, “It might take ten, twenty, maybe thirty years, I don’t know… to

get finance from a venture firm or a bank or someone to help achieve that goal. Right now it’s impossible, I don’t have the funding for it. I don’t have the right management group for it. I don’t even know how we would start with it.”

So the main focus of his business partner, Ruairi Mitchell (operations director) and the rest of his operational team, is to grow the business naturally with a strong foundation. The revenue target for this year is to hit £10 million, last year’s goal was to consistently hit £100,000 every week. Dean explains the benefits of being a group, “I can focus more on one, and push one site more, which can support the other sites during hard times. And if, for example, one site is quiet some of the staff are happy to go to another site and help out there, having that flexibility is definitely working for us.”

He is looking for new sites for Dulse and Forager, adding, “I think this year we will have three new sites open.” And he exclusively tells Dram Scotland that he is opening a new beef steak venue in central Edinburgh named, ‘Haunch’ in June.

He knows his businesses cannot afford to stand still, he said, “We have to keep on our toes and diversify all the time, and it’s about being able to act quickly, then we’ll get through it. “

So watch this space, if Dean keeps focusing on his hospitality dreams then who knows what he can achieve? Time will tell if his price-cutting gamble has paid off.

Cru Holdings takes flight to Turkey!

Cru Holdings jetted off on their annual Award Winners Retreat, where 10 lucky award winners joined the executive team in Turkey.

Following the annual Cru Holdings Team Achievement and Recognition Awards, which took place in January at the Drumossie Hotel in Inverness, a group of the lucky award winners were invited to join the executive team for 4-nights at an all-inclusive, five-star retreat where they experienced some of the best hospitality that the resort of Side on the Turkish Riviera had to offer.

The group stayed at the newly refurbished, spectacular Arum Barut Collection Hotel where they relaxed in the sun next to the tropical-style pools, blissful spa treatments, an extensive range of delicious food from the numerous, and, of course, the great range of drinks available from the hotel bars.

Managing Director, Scott Murray said, “It’s always great being able to take the team away to one of my favourite destinations to convey our appreciation for all of their hard work. After a tough 12 months, it’s nice to be able to give them the chance to relax and unwind after a successful year. It’s also a great opportunity to discover how world-class hospitality is delivered in other parts of the world which always helps to inspire our operations going forward.”

The award winners said, “We would like to say a massive thank you to both Scott and Ross who came along on the retreat as well as everyone else involved for the amazing opportunity. We are all coming home with great memories and feeling closer as a team. It has truly been a trip to remember.”

Fraser McIlwraith takes over as President of the BEN

Fraser McIlwraith, founder of Dark Art Drinks and owner of Vodka Wodka, has been appointed President of the BEN. His Vice-President is Steve Annand, Sales and Marketing Director of Inverarity Morton. Both are pictured.

The BEN is a Scottish charity which helps former and current hospitality workers facing hardship by providing them with financial support.

Fraser will head the charity’s board and drive operational strategy, working closely with chief executive, Chris Gardner, to optimise fundraising and the delivery of services for beneficiaries.

Returning to the board are Warren Paul (Immediate past-president), Catherine Conaghan, Alison Johnstone, Mike Phillips, Jason Cockburn, Paul Hastie, Jenny Carission, Euan Bain, Alan Cant and Iain Reid.

While new appointments to the board also include: James McGuire, Kay Sims, Gillian Murray, Niall Hassard, Harry Olorunda, Paul Wishart and Graham Chalmers.

Fraser comments, “I’m proud and honoured to become the President of the BEN. Warren, Catherine and the board have achieved some great things over the past two years, well done to them.

Steve and I intend to the ground running and we will keep this momentum going.

We believe there are plenty of people out there who could use our help. Our aim his year is to improve awareness of what we do and provide more support than ever before.”

J&R GROUP INVEST IN LOW-RENT ACOMMODATION FOR STAFF

The owners of The Seaforth in Ullapool have invested in bespoke, low-rent accommodation for staff after facing the reality of not being able to fully open their popular Seafood restaurant, bar and Fish and Chip Shop, due to a lack of affordable homes in the area.

Seaforth owners, J&R Group, took the decision to purchase the Morefield Motel which was on the market for $450K specifically for staff, with plans currently being developed to extend further on the site.

The purchase has made available 10 rooms at low rents for local and international staff, with an additional apartment housing managerial staff.

Workers are also able to remain in the property all year round, instead of seasonally- a move specifically designed to improve wellbeing and work/life balance. However, all rooms are already full, with up to 45 people being employed in high season as a result Seaforth bosses are now scoping for further development onsite. Delia Keating, Recruitment Manager for the group explains, “Because of our location it is very difficult to find private rental accommodation for staff. In fact, it is virtually impossible. We were in a situation where we could not fully open our business because it was limited by accommodation for staff,” said “We have a mix of local and international staff, here, so it is really important for them to be able to have a home but there is such a lack of affordable accommodation. We have even had other local businesses asking if we can house their staff because they are struggling to retain good people.”

The highland housing shortage, allied with fewer EU workers following Brexit, has placed severe staffing pressures on hospitality and tourism providers in the highlands and islands.

Jody Keating, General Manager of The Seaforth added, “We are very grateful to the owners that we have this accommodation. We are aware that this is not an option open to all businesses. Our staff are really important to us. They are like family. If people are coming to Scotland to work, they need a proper home.”

Wilson appointed GM at Cameron House

Allan Wilson has been appointed as General Manager at Cameron House Hotel.

Allan joins Cameron House from his previous position as Hotel Manager at IHG voco Grand Central Hotel, Glasgow, where he was responsible for overseeing all operational departments, playing a vital role in re-opening and re-launching the hotel as a voco brand. He takes over from Andy Roger who left in March after a decade at Cameron House.

On his new position, Allan comments, “I have always regarded Cameron House as being at the pinnacle of the finest hospitality in Scotland. It’s a dream come true to work at the country’s most treasured and historical hotels alongside an inspiring and talented team of professionals.

“I’m very much a people person and I am driven by nurturing talent. To me, our staff are our biggest asset as they deliver exceptional standards of service and warmth of Scottish hospitality. I couldn’t be prouder to lead one of Scotland’s most renowned hotels at a time in the hotel’s future. Cameron House has a rich heritage and incredibly loyal employees, and to be part of its legacy is an exciting prospect.”

LA VITA RAISE £40K FOR

CHARITY

The La Vita Restaurant Group has now raised more than £40,000 over the course of the last few years for the charity When You Wish Upon a Star in Scotland. The group have supported the work of the charity which grants Wishes for children aged 4-16 who live with life threatening illnesses.

Every Christmas party season La Vita invite their patrons to get into the Festive Spirit with a donation of 10p per person which is gifted to the charity from across the group’s portfolio of restaurants. La Vita Restaurant then generously match all their customers’ charitable contributions.

At the end of March the charity and their Ambassador Amber Zoe were invited to the Barrachnie La Vita Restaurant to be presented with their 2022 Festive campaign donation of £7614.40 which now brings their Wish granting support to £40,066.80 since 2017!

We supply coffee and fabulous looking coffee machines to many UK licensed outlets, cafés, hotels and independent retail outlets.

THE POTTING SHED

SI, IRVINE

DESIGN FOCUS BY SUSAN YOUNG

Iwas at the opening of Si! in Irvine nearly ten years ago, and the bar and restaurant did stand the test of time. However SimpsInns have now decided to give the ground floor a new identity and have transformed the venue and created The Potting Shed, a bar and restaurant which is very much of the moment.

The Potting Shed seats up to 90 people in the completely reimagined new space, which includes a dedicated dog-friendly area, and some relaxed and informal seating areas too.

The £250,000 makeover was led by Glasgow interior design company, 3 Design Scotland. Says designer Suzy Kingswood, “For the makeover of the venue we drew inspiration from current interior design trends but also from classic café chic design, relaxed dining, restaurant and bar interiors. We wanted

to create a chilled out yet welcoming area incorporating lots of greenery. Additionally we focused on zones for snug private dining and also sociable areas which could be used for work lunches or a group of friends meeting up.”

Even before you walk in the difference is apparent. There is a faux Potting shed outside and a small wheelbarrow filled with colourful flowers at the entrance. The exterior of the building is now clad in sage green stained wooden panelling and the outside area is substantial.

As you walk in the immediate impression is of greenery and pops of colour and lots of plant pots. Shelving on either side of the entrance is filled with gardening bric-a-brac and there are plants everywhere – hanging from the ceiling, gracing the top of the booths and even on the shelving beside the open-kitchen. The ceiling itself is a real talking point with a multitude of lampshades ranging from hanging baskets, to wicker shades, and glass shades too.

To the left as you come in there is a large posing table beside the window, it could take eight people possibly ten. Along the wall the old fixed seating remains but it has been

reupholstered, and at the rear there is a slightly raised area which features two oval tables, and elongated curved fixed seating. This area also boasts some comfortable looking sofas. Jack Simpson, who has managed The Potting Shed refurbishment, says, “We have repurposed a lot of the furniture and reupholstered where we could. We even moved the large booth which was previously in the middle of the restaurant and re-purposed it.”

This private-like booth has been moved nearer the door and has been clad in timber with a deluge of plants around the perimeter. It is very private but also has a view out the window. Antico floor in the main walkway, and beside the bar, has replaced the previous tiles and the timber floors have been refurbished and polished.

Timber has also been used to clad the bar which has the name of the venue etched in black on the frontage, while the open kitchen features a striped canopy.

Large statement arched glass mirrors as well as a The Potting Shed neon sign and lots of artwork fill the wall space, while an ecletic range of cusions are loosely arranged on the sofas

and chairs. There are also a variety of rugs from jute rugs to patterned which add warmth and homeliness.

As you wander through the venue large floor to ceiling windows let in lots of light, and the dining areas to the far side are semiprivate and have a shed like appearance complete with wooden struts.

Says Suzy, “The addition of the timber sheds to create zoned dining spaces has been really successful in giving the Potting Shed its new identity. We have, where possible, used reclaimed materials but also upcycled as much of our clients existing furniture pieces as possible to balance the old with new which is effect on a design level but also an ethical level too.”

These shed-like areas are open to the main dining area but there is a degree of privacy between the areas, making them perfect for dining with friends and family, or even business colleagues.

Jack concludes, “We’re very proud of this fantastic new venue. “With a newly trained team of 30 hospitality professionals at The Potting Shed, we’re committed to exceeding our guests’ expectations. We continually invest in our hotel and leisure facilities to make them the very best they can be.”

SimpsInns will also open The Terrace, a new bar and restaurant experience on the upper level at Si!, later this year. The Terrace will seat diners, both inside and on the heated outdoor balcony. This will be a social space for any time of the year and a place to kick back in long summer evenings. I look forward to seeing it.

Protect your business from the risk of water scarcity this summer

Plan ahead

SEPA advise all licenced abstractors to be aware of the potential risk of water scarcity this year, and for businesses to plan ahead where possible:

• Check SEPA’s website and regular water scarcity reports so you are aware of the water situation in your area.

• Always monitor your water usage and plan for managing it efficiently in a range of conditions, with equipment kept in good working order.

• Work out the costs and benefits of abstracting and the value of water to your business. This will help you to plan investments in equipment and infrastructure.

• Consider if there are more innovative ways of working that would improve your water use efficiency.

www.sepa.org.uk/waterscarctiy or search: SEPA water scarcity

As Scotland’s only hospitality focused recruitment agency we are confident we can provide the highest level of support for both candidate and client.

Based in Glasgow, HOSPO are well connected with the strong, thriving network and are no strangers to the industry themselves. From bar backs to waiters to managers and regional operators, our team have been committed to Glasgow’s diverse hospitality industry from day one.

If you’re looking for a new permanent role, or simply something to fill in the gaps our team are waiting for your call.

For permanent OR temporary recruitment solutions contact a member of the HOSPO team today

David@hospotalent.com

Fraser@hospotalent.com

Calum@hospotalent.com

For temporary work placements contact us today

cvs@hospotalent.com

Visit our website: www.hospotalent.co.uk

NO-LO SPIRITS. WHAT AN UNBELIEVABLY SILLY IDEA!

BY DAVID GLUCKMAN

Ihave been working in the alcoholic drinks business since 1969. I was a brand development consultant to IDV - which through mergers became Diageo - my portfolio of brands includes Baileys Irish Cream, Sheridan’s, Coole Swan, Le Piat d’Or, The Singleton, Aqua Libra, Purdey’s, Smirnoff Black, Cîroc and Tanqueray Ten.

In 2017, I published “That s*it will never sell!”, (The title derives from a remark made by an American pundit when he first came face-to-face with a bottle of Baileys. Fortunately for the Irish company, his prediction was way off the mark!) The recent area of development that has attracted my attention has been the explosion in the development of ‘No-Lo’ alcohol beers, wines and spirits. The market has been estimated at $11 billion and rising, and while he can see sense in the growth of 0% beers, where the technology has developed in leaps and bounds, he is mystified by the 0% spirit brands he has encountered over the past few years.

“I was invited to a meeting at Diageo a few years’ back and was told that the subject would be 0% spirits. In order to get up close and personal to the category, I ordered a couple of bottles of Seedlip (two flavours) on Amazon. I tried it myself in a variety of ways and invited some friends to join me.

I was stunned. The bottles cost me £28, about 2.5 times the price of a bottle of gin or vodka, and however we tried it (mixed or straight), the product just didn’t deliver.

We read all the stuff on how each botanical was individually distilled, and about the rural ancestry of the recipe. But on its own it tasted like a kind of ‘reticent vinegar’ and mixed it was swamped by the tonic or lemonade we added. This ‘Lo-No’ was a universal ‘no-no’ amongst my group.

But notwithstanding my comments and an article on the subject in The Buyer magazine, the ‘No-Lo’ market marched relentlessly forward and soon the big players were climbing onto the bandwagon.

I decided to give it another go back in December last year. I bought a bottle of Gordon’s 0% which had been recommended by a friend. I paid £12 for a 70cl bottle, WHICH WAS ONLY £1 LESS THAN FOR A FULL-STRENGTH BOTTLE OF GORDON’S.

I was paying £12 for what was effectively a bottle of gin-flavoured water!

As the ads for Fever-Tree tonic say ’If three-quarters of your drink is the mixer…’, why am I paying £12 for a bit of gin flavouring?

OK. If you’re so smart, what would you do?

Throughout my working life my remit has been to come up with a better idea. There is clearly an emerging consumer need to cut back on alcohol intake and there are products appearing all over the place. Can someone do it better?

I thought I could.

Looking at existing products, I think the 0% beers work fine. They can make up for the absence of alcohol by upping the bitterness. And anyway, the gap between 5% and 0% isn’t that great.

I’ve tried a load of 0% wines and none of them have ever persuaded me to finish a glass, let alone buy another bottle.

And the spirits get more and more ridiculous. And their prices seem to rise. Gordon’s 0% is one of the friendlier options!

Here are two ideas which I believe are easily achievable and a much better price option for today’s down-trodden consumer

The soft drink approach or Gin-flavoured tonic

My first thought was why don’t the soft drink people get involved. If Schweppes or Fever-Tree employed the services of a hot-shot gin distiller and a flavour house, they could offer London Dry Tonic, Sour-Mash Cola and a host of other possibilities at say 40% above the price of ordinary soft drinks. That would significantly reduce the price of the ‘mixed’ drink and eliminate the need for a

mixer altogether.

The soft drinks producers would have a more profitable brand and the consumer also wins. I’m not so sure about the 0% spirits folk, but that’s show business!

The Angostura option

If I’m out with friends and don’t want to drink, I often sip tonic laced with a few drops of Angostura bitters. Most times pubs don’t even charge for the Angostura. It’s 44% ABV and three drops will totally transform a plain tonic, cola or lemonade. And keep me under the limit.

How about gin-flavoured Angostura, Bourbon flavour or Tequila? Three drops added to a cola or orange juice and you get a sophisticated mixed drink at an unsophisticated price.

Both options are easily achievable technically and will make a huge amount of sense to consumers.

Perspectives

Given my background as a developer, I have always looked at the brands I create from a consumer perspective. What kind of offer could I make to the ordinary drinker when I produce a new gin or vodka, for example?

But I rarely look at these developments from a retailer perspective. What is the view of this ‘No-Lo’ phenomenon amongst the retail community?

With the help of Susan Young, the editor, we decided to test the water with three prominent figures in the Scottish retailing community: Fraser McIlwraith of Dark Art Spirits and owner of the bar Vodka Wodka, Josh Barr, owner of The Locale and West Side bars, and Stuart McPhee of Siberia Aberdeen.

Here are the main points that emerged from our discussion :

They all acknowledged that the ‘No-Lo’ trend was happening in Scotland and that its greatest success was in the beer category. ‘No-Lo’ beers reduced the social stigma attached to ordering soft drinks like lemonade or cola and served to offer the opportunity to become ‘inclusive’ to abstaining customers. If you were in a group ordering Budweiser or Heineken and you called for a Lucky Saint, the gesture would pass without comment.

There was no mention of ‘No-Lo’ wines but some said they had stocked Seedlip and similar products but they weren’t exactly setting the world on fire. Another interesting trend was the development of ‘do-it-yourself’ non-alcoholic cocktails like the ‘Nojito’. This may provide opportunities for mixologists looking for employment. These cocktails also offer a decent margin to the bar. Pricing of 0% spirit mixes or cocktails tended to be on a par with, or slightly below, their alcoholic counterparts. In the case of the latter, this could be justified by their labour-intensive character.

My soft drink approach and ‘Angostura option’ probably need more work before they can get proper engagement from retailers. But I’d be interested to get a reaction from a wider group.

Susan Young says, “David’s piece is an opening salvo in a category that will get increased attention in the years to come. I don’t think it’s going to be a shortterm event.

It would be interesting to get comments from a wider group of people in the Scottish retail sector. What are your experiences and how do you feel about David’s two product suggestions?

To stimulate discussion, we’d like to get as much feedback as possible on this subject. Write to us and we’ll publish a follow-up to this piece in a few weeks’ time.

And the 2 best letters will receive a free copy of David’s terrific book “That s*it will never sell!” which retails at £25 a copy. You can preview it on www. thatshitwillneversell.com and order it on Amazon.

© David Gluckman 24.04.2023

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Congratulations to the Scottish Malt Whisky Society which is celebrating its 40th-anniversary this year. To mark this milestone a series of special releases, events, collaborations and happenings, all inspired by founder Pip Hills’ unorthodox outlook are taking place. The latest one “Whisky and insects? No this is not a typo – took place recently. Brave guests who attended the ‘A Pairing With Legs’, hosted at The Vaults in Leith, were greeted with plates of crickets, mealworms, locusts and scorpions which were matched with different types of whisky. For instance Smoked crickets were served with a blended malt featuring smoky whiskies from Islay and Orkney - Smokus Fruticosus and mealworms were matched with Disco Diva, a 12-yearold whisky from Speyside. Apparently the mealworms tasted like Bombay Mix. The next one takes place this month... it is definitely not for the fainthearted! But what a novel way of getting people’s attention.

Still on the subject of whisky the OurWhisky Foundation, founded by Becky Paskin, has launched the Modern Face of Whisky, a free of charge image library which aims to challenge gender bias and also to improve the diversity of whisky drinkers portrayed in the media. For many years, too many to mention, I have been complaining about the lack of females used in whisky advertising – and when females do appear, you never see them drinking it – just posing with it. Now Glenfiddich, Bacardi, Beam Suntory, Distill Ventures, The Glenlivet, Brown-Forman, Whyte & Mackay, Glenmorangie, Diageo, Heaven Hill and Edrington have all backed the project. I hope that forthcoming whisky advertising also embraces the ethos. Well done Becky.

Did you know that in the US, restaurants waste nearly as much food as all homes combined. I wonder what the stats are when it comes to UK restaurants? In these days of increased overheads – with food prices not coming down anytime soon – it might be worth looking at your foodwaste. I’ve been writing lots on this topic over the last few years, and the more I write, the more I realise how much cash can be saved when waste is well-managed. It is a simple audit - if you put all your food waste in one bucket even for one night - it can really prove to be an eye-opener.

It’s great to seen the next generation coming through and even better when sons and daughters have followed their parents into the family-business. Many of them are just as passionate about hospitality as their parents and sometimes grandparents were. They also appear to have inherited the work ethic which is so crucial when it comes to building a business. I take my hat off to them.

Since our last magazine DRS has been paused. Hallelujah, but now common sense has to prevail and the powers that be have to look at the feasibility of including glass and align the introduction of the scheme with the rest of the UK. As for Patrick Harvie’s suggestion that his colleague Lorna Slater had herself wanted it paused – I’m not sure what planet he has been living on. I certainly didn’t see her, on any occasion, suggest that she was even considering a pause –in fact just the opposite. It was the new First Minister who pushed that through.

Finally, Stan Laurel and Oliver Hardy come to mind when I look at the Scottish National Party... especially the line ‘This is a fine mess that you’ve gotten us into …. and another one ‘You know, there’s a right and wrong way to do everything...’ Enough said!

DRAM DRINKS RETAILING AND MARKETING

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