We are fast approaching the end of the year and there is still plenty going on. I was delighted to catch up with Ferrier Richardson at his new East End Fox. It looks absolutely great - the locals are lucky to have such a great venue on their doorsteps.
Tigerlily is also looking great after a refurbishment by design maestro Jim Hamilton. I also paid a visit to Box in Glasgow - and sat down for a chat with Steven Mccolm - who has been running this award-winning Hi-Spirits Live Music venue for the past 17 years.
Next month I will attempt to tell you about the Deposit Return Scheme - I will know more next issue after I have been to the conference, next week.
Meanwhile, Kirsty Addis gives her opinion of the recent James Cordon debacle. Read what she has to say on page 10. And lastly, we have a few great cocktails that you could tempt your customers with this winter.
I am away to try one myself.
Until next month.
Susan Young, Editor
susan@mediaworldltd.com dramscotland.co.uk
Jimmy Marr has closed The Caird in Dundee for the time being – the news comes ahead of the opening of The Tipsy Goat in Tay Square. He told DRAM, ““It hasn’t been an easy decision given the investment, time and effort that was put into running The Caird post lock-down. But we just haven’t managed to achieve the same figures, and with costs going up, it seemed the sensible move to make. However, all the staff remain with me. Some have been moved to our new venue The Tipsy Goat and the rest have gone to our other venues.
He has owned The Playwright for a number of years and had it leased out, but the tenant moved out six months ago and the venue has been closed since.
Says Jimmy, “I decided to give The Playwright a new lease of life and have rebranded it The Tipsy Goat. It is a smaller venue with less overheads, and whereas The Playwright was a fine dining venue, this one will offer casual dining and cocktails.
“It is quite a busy area and come the summer we also use the outside area for a 50-seater beer garden.”
As for The Caird, he has no immediate plans. “I will look at it again in the Spring.”
Chef Michael Leathley said, “We’re so pleased to receive the Two Rosette award for our second year in a row. This honour is so deserved by our team, who put every effort into showcasing the incredible bounty of seafood and produce we have at our doorstep. While such accolades alone are not the restaurant’s philosophy, this recognition is vital to acknowledge the dedication of the team and reward their hard work.
“We plan to continue this commitment to seasonality with our new winter menu and hope to continue providing guests with incredible dining experiences for years to come.”The Pierhouse Hotel and Seafood Restaurant at Port Appin in Argyll comes under the banner of Gordon Campbell Gray’s, The Wee Hotel Company which also runs the Three Chimneys on the Isle of Skye.
Josh Barr is to open his second bar – West Side Tavern in Glasgow’s west end. He opened The Locale at Charing Cross in 2019 and now his second venue will open in Partick. The bar, which was formerly Bauhaus, is undergoing a complete refurbishment and the aim is to have the bar open before Christmas. “It will be more Quentin Tarantino than an old English Tavern,” he told DRAM.
However, although Tarantino may have created dialogue in Pulp Fiction which said, “Forget it, it’s too risky,” Josh Barr is not taking that bit of advice at all instead says. “I am going for it. When the opportunity came up it seemed too good to pass on. It is a great space and I think it has been underappreciated. The refurbishment is being jointly by myself and Three Thistle West. “It will have an American/Italian feel. It’s more a New York Tavern feel – the décor will be mid-century, 70s, with a more contemporary style than traditional country taverns.”
It’s not the only connection to Tarantino – both Josh and father Colin have a long history with music and Tarantino has been celebrated for his use of music in his movies. Songs from the 1960s and ’70s have dominated soundtracks on most of his projects and you may hear some such tunes in The Westside Tavern, Glasgow. The new bar is also very close to site of the former Volcano Nightclub which his father ran in the 90’s. Says Josh, “This is very much a family affair – everyone has been helping out to get it open it time – I am vey lucky to have all their support.”
The Pierhouse Hotel and Seafood Restaurant has retained its two AA rosettes for culinary excellence for 2022-2023. The restaurant team is headed up by Head Chef Michael Leathley (pictured) who has led the venue to its Rosette acclaim.Stefano Pieraccini has expanded his Rocco Group with the opening of a new Tuscan-inspired cocktail bar in Edinburgh. Ciao is a stand-alone cicchetti & cocktail bar located within the Rocco Group’s Rico’s Ristorante on North Castle Street.
Stefano Pieraccini said, “Ciao’s arrival elevates our offering on North Castle Street. Our extensive negroni and cocktail menu is ideal for a romantic after-work drink, a romantic date, a birthday, an intimate festive celebration, or a latenight cocktail. Our lunch and cicchetti menu features wellknown meat and pasta dishes and celebrates the flavour of Tuscany.”.
The Scottish men’s Olympic curling team has kicked off its winter competition series in Canada by unveiling its new official kit and a sponsorship deal with Magnum Cream Liqueur - Scotland’s only Scotch malt whisky cream liqueur brand.
Led by Edinburgh-born skipper, Bruce Mouat the team of four men from Edinburgh, Stranraer and Dumfries, took home the silver medal at the 2022 Olympics in Beijing and now with support from Magnum Cream Liqueur, ‘Team Mouat’ has its sights set on rising to the top of the curling world in Canada this winter and spring 2023.
‘Team Mouat’ will wear their new navy, white and gold shirts during every official match in Canada, featuring Magnum’s distinctive red and green logo, and unique flask container design.
Depending on selection, it is hoped that ‘Team Mouat’ will go on to compete in the World Curling Championships in Canada (1st-9th April), where curling is even more popular than in Scotland. There are over 1,000 curling clubs with around 15,000 members across Canada, compared to over 500 clubs with around 10,000 members in Scotland.
Commenting on the new partnership with Magnum Scotch Malt Whisky Cream Liqueur, Team Mouat Skipper, Bruce Mouat, said, “Being a Scottish curling team that spends half the winter competing in Canada, our new brand partnership with Magnum felt like the perfect fit.
“Magnum is an Edinburgh-based Scottish brand, but one of its biggest export markets is Canada. We as a team had been looking for a ScottishCanadian link and we think we’ve found that with Magnum.
Next month will see the opening of Gordon Ramsay’s Edinburgh Street Burger restaurant in the St James Quarter – the first north of the border for the Street Burger concept. It follows closely on the heels of Street Pizza, which opened in the capital just weeks ago.
Roxy Lanes Edinburgh displayed a giant 20ft bowling pin in Princes Street Gardens ahead of its on 18th November. The attention grabbing pin was used to alert people to the new 25,000 ft venue on Rose Street, which features everything from ten-pin bowling to shuffleboard and American pool.
The new venue, Roxy Leisure’s most northerly, is the 13th site for the group following their most recent launches in Bristol, Birmingham, Nottingham, Manchester, Liverpool and Leeds. Roxy Leisure’s, Commercial Manager, Joel Mitchell, said, “We are so excited to be opening our latest site in Edinburgh this November, and what better way to celebrate than with a gigantic bowling pin? The city of Edinburgh is iconic and historic, with a huge creative spirit. Its abundance of nightlife venues made it the perfect place to bring our latest competitive gaming concept.”
Edinburgh-based Hemisphere Brands is the global brand agent for Magnum, Director, Lee Schofield, said, “We’re really proud to be the official premium brand sponsor of the Scottish men’s Olympic curling team, who are an amazing group of guys.
“We recognised that Scotland and Canada share a passion for curling, single malt Scotch whisky and cream liqueurs, as well as Canadian-Scots heritage, so we jumped at the chance to bring these two great nations closer together by supporting our national men’s team in Canada.
“We wish Team Mouat every success in Canada this winter and are confident they’ll do Scotland proud.”
Marco and Mario Acari have just opened their latest venue in Glasgow’s East End La Vita Barrachnie. That brings the number of venues in their portfolio to six. Their latest venue not only has a cocktail bar and outside terrace it also has an in-house bakery which will supply their other La Vita venues too. There is room for 150 covers in the restaurant and 30 in the bar and outside it can seat another 80. Says Mario Acari, “I think this is probably the best one we have done so far. It has a European garden feel - we wanted people to feel like they were on holiday – in the South of Italy or Santorini and think we have achieved that.” More next month.
Hospitality Rising has launched possibly the world’s biggest hospitality recruitment with the aim of inspiring the next generation of talent and attract Gen Z job seekers who might not have considered hospitality as a career choice. This new recruitment drive highlight how quickly workers can climb the hospitality ladder with the powerful message ‘you can’t go further faster.’
#risefastworkyoung aims to attract new recruits by showcasing the opportunities and promise that come with a career in hospitality. Hospitality Rising’s bold new recruitment is backed by over 300 businesses across Scotland as well as major brands with the likes of Buzzworks, The DRG, Manorview Hotels & Leisure Group, Signature Pubs, Montpeliers and The Fife Arms in Braemar are just some of the influential Scottish businesses that have signed up to support the campaign.
Phase one of a six-figure advertising campaign sees a series of vi A series of vibrant campaign images with animated figures take centre stage representing the diversity of the industry and workstyles on offer, alongside slogans such as ‘Don’t grow old for a living’ and ‘9-5ers wouldn’t get it which will be used on TikTok in digital ads as well as utilsing high profile outdoor spots across the UK.
Michelin-starred chef Tom Kerridge, chefs Angela Hartnett and Raymond Blanc OBE, and big brands including Pret A Manger, Prezzo and Hilton, have also lent their support. Chef Tom Kerridge said, “We have to make sure the next generation of chefs, front of house, bar tenders, kitchen porters and managers are all coming through and that the industry is seen as a lifelong career that can give you amazing experiences.”
Mark McCulloch, founder of Hospitality Rising and campaign director, said, “To have so many leading names support this initiative shows the importance of it to our industry. Hospitality is a sector that’s exciting, rewarding and offers fast growth, because it gives
Following on from their successful Fringe By The Sea collaboration, Belhaven Brewery revealed that it has just launched a new event series with Archerfield - the Belhaven x Archerfield Winter Sessions which will see guests enjoying paired beer and food at the brewery which has been prepared by Dave Jamieson, Executive Chef at East Lothian’s prestigious Archerfield.
The events which take place on Thursday 24th November and Thursday 1st December, at the brewery - Scotland’s oldest continuously working brewery where they will first enjoy a winter walk through 300 years of brewing history as beers and hot roasted chestnuts are served in the courtyard. This will be followed by a tasting experience at the Monks Retreat bar to enjoy an exclusive tasting experience, perfectly paired with four plates of delicious food from Archerfield’s new winter menu. The November event will have a Scottish theme to celebrate
you the life skills to build your own future self and enjoy success - all while having fun.
“We are all united in our approach to make hospitality a preferred job and career choice for all. I have no doubt that this will be something we can look back on with pride.”
The Hospitality Rising campaign has already achieved unwavering support from some of the biggest names in the UK. Coca-Cola Europacific Partners (CCEP) recently became the campaign’s first official platform supplier partner, Zonal and Wireless Social, also became sponsors.
By asking backers to pledge £10 per employee, Hospitality Rising aims to reach a £5m target allowing for a “government-sized” collaborative campaign that will change the perception of the industry and bolster its workforce for good. The campaign’s efforts have so far raised £800,000.
Kenny Blair, MD of Buzzworks Holdings, said,“We know how powerful campaigns such as Hospitality Rising can be, and Buzzworks is proud to be part of this collective, keen to attract new talent to the hospitality industry within Scotland and beyond, ensuring the longterm survival of the sector.”
Figures from KAM, which is supporting the Hospitality Rising effort, show that only 1 in 5 people would consider a hospitality job and 42 per cent of current employees are thinking about leaving the sector.
Kate Nicholls OBE, chief executive of UKHospitality, the industry trade body that represents over 740 companies and around 10,000 venues, said, “Hospitality offers so many opportunities to build successful careers, and we so often see people move rapidly from bar to board. This really does make hospitality a unique career path.
“I’m confident there is a role for everyone in hospitality and I’m excited about what this campaign will be able to deliver.”
A full list of vacancies across Scotland and the UK can be found at www.hospitalityrising.com
St Andrews Day while the December event will feature festive flavours.
Belhaven Brand Manager Fiona Mathieson said, ‘We had such a great time working with Dave on our sold-out Food Pairing Masterclasses earlier in the summer that we couldn’t resist doing it all over again. The Winter Sessions will make the most of the dark nights, with twinkling lights, festive touches, amazing food, great company and – of course – a taste of Belhaven’s award-winning range of Scottish beers.’ Dave Jamieson agreed. ‘If you think beer is only for the BBQ, get ready to think again! As Executive Chef at Archerfield House, working with seasonal, local flavours is my biggest joy. I’m thrilled to be able to pair aspects of our new menu with Belhaven’s beers to celebrate the wonderful local produce that surrounds us and the season ahead. It’s going to be a lot of fun!’
The latest addition to Glengoyne’s core collection is a new 15 Year Old Highland Single Malt which has been aged in first-fill sherry and bourbon casks, Katy Muggeridge, Brand Director at Ian Macleod Distillers, said: “Glengoyne’s spirit spends three times as long in its stills than other whiskies, and this creates a distinctively light, smooth and fruity spirit style.
“For the 15 Year Old, we wanted to showcase Glengoyne’s signature style brought to maturity in absolute balance from the combination of both bourbon and sherry casks. The first fill maturation gives complex depth, bright tropical notes, and a spicy oak finish whilst the refill casks allow the fruity Glengoyne house style to shine through. It’s an exciting and intriguing Glengoyne dram, with a unique flavour profile.”
Bottled at 43% ABV, the Glengoyne 15 Year Old is priced at £90 and available to buy direct from Glengoyne.com, as well as leading specialist retailers.
Kopparberg has launched a new Spiced Blackberry variant and a fresh look and feel for its long-standing and bestselling Spiced Apple cider.
The new Spiced Blackerry flavour is described as “a sweet and tangy blackberry paired with warming cinnamon for a perfectly balanced, winter drink.”
Rob Salvesen, Head of Marketing at Kopparberg said, “Kopparberg is famous for its fruit flavours, and our winter range has been specially crafted to deliver all the flavour Kopparberg is famous for with a cinnamon twist; whether it’s enjoyed warm or chilled.
“Inspired by the Northern Lights, we designed the spiced variants’ new look using rich purple and autumnal brown colours to bring a sense of warmth and cosiness while standing out from the full range as a special seasonal treat.”
Benromach Distillery in Speyside has launched a new small batch single malt, ‘Benromach Triple Distilled’, into its ‘Contrasts’ range.
This limited-edition expression was created in a style which is deliberately different in character from its signature 10-Year-Old single malt. For this unique release, the spirit has been triple distilled, passing through the wash still and then twice through the spirit still, giving a lighter and fruiter style of spirit that complements its maturation in first-fill bourbon barrels.
Bottled at 46% ABV, the non-chill-filtered whisky has a long, medium-bodied finish with citrus zest and a hint of soft smoke.
Greene King is be bringing back Rocking Rudolph ale for the festive season, and a donation from every pint will go to Macmillan Cancer Support.
This is one of many fundraising efforts by Greene King, which has been in partnership with Macmillan for 10 years and has raised over £13 million to date.
The seasonal cask ale is a 4.2% full-bodied ale with fruity esters and a malted toffee taste, as well as a crisp bitter finish, providing a perfect taste of festive cheer. The exclusive ale, which has been the number one Christmas ale in the on-trade for the last eight years*, is part of Greene King’s seasonal calendar and will be available throughout November and December.
Keith Cruickshank, Distillery Manager at Benromach, said, “We triple-distilled a small batch of this spirit in 2011 and after a little more than a decade, we are ready to share it. Benromach Triple Distilled retains our customary, subtle smokiness but the extra distillation, combined with a bourbon cask delivers a slightly sweeter single malt with tropical fruit notes such as pineapple, banana and coconut.
“Like all of our whiskies, our small team of distillers created this expression by hand to produce a malt with genuine character.”
Benromach Contrasts: Triple Distilled is priced at £49.99.
Iassume you’re familiar with James Corden’s ‘eggstraordinary’ meltdown at Balthazar over an omelette. For those who aren’t, let me clarify: Corden, wife and friends were dining at NYC’s popular brunch destination, Balthazar. Wife orders ‘egg yolk omelette’, sans whites. Omelette replete with egg whites arrives at table. This is followed by a very public, cataclysmic meltdown from Cordon.
To the press, Cordon defends his behaviour due to wife’s egg allergies. One could argue, if allergies are so severe you are best to avoid an egg ingredient based dish altogether. Indeed, to safeguard you even further you should make arrangements for another restaurant which doesn’t handle eggs. Surely it’s better to be safe than sorry with regards to a severe allergic reaction? Frankly, I call your bluff Corden. Your behaviour was aggressive, irrational and elitist. Keith Mcnally (restaurant owner,) claims throughout his 25 years at Balthazar, Cordon has been his most abusive customer. Keith recounts the zenith of Cordon’s outburst:
“You can’t do your job! You can’t do your job! Maybe I should go into the kitchen and cook the omelette myself!”
We’ve all been there, I certainly have as a waitress. The Floor articulate to the Kitchen verbally, the busy Kitchen in the flurry of preparing other tables forget. Mistakes happen: Mistakes are human. The Hospitality industry is no exception to this rule. Moreover, the Hospitality industry is intrinsically human. I’m sure several attempts were made to pacify Cordon. Most likely a glass of Krug to accompany a replacement omelette. His behaviour, however, remains the same: Unacceptable. The server bears the brunt of the outburst. They are expected to forget the abuse, paint a smile on and engage with the neighbouring tables as if nothing has happened. Despite the entire restaurant bearing witness to his ugly and bullying behaviour. It’s tough, it’s fast paced and it’s pressured. Cordon leaves with a fully comped champagne brunch: The server continues their ten hour shift.
In our Post pandemic society the public mood is certainly more fractured. Tensions are high with stratospheric energy prices and the cost of living crisis.
In the UK our last PM, Liz Truss was survived by a lettuce! Although, the lettuce at least didn’t crash the markets. Mainstream media Journalism which floods our televisions, computers and smartphones
is unrelenting doom, gloom, pessimism, and despair. Customers who traverse the hospitality sector are overwhelmed by this mood music, and their attitude towards hospitality staff is certainly more terse than before.
Lockdown saw people confined to their houses, flats and bedsits. Isolation was a national imperative, with potentially criminal repercussions for transgressors. As a consequence, social interaction was carried out via screens. Traveling to the office was redundant, as working remotely from home became the norm. Fundamental decisions were carried out via screens, and not in person. Face to face interaction was obsolete. Your weekend continued as a solitary experience. Cocktails were poured at home and imbibed via Zoom. The kitchen became your restaurant, the living room your bar. As lockdown pressures eased, under the guise of public hygiene, social distancing remained to be encouraged, instilled and promoted by society. Even music had to be muted to subdue the volume of conversation in bars and restaurants!
For the Hospitality sector walk ins without reservations became a thing of the past. Standing at the bar with a group of your friends was forbidden. When bars and restaurants did reopen, you were regulated as a customer. You had to prebook and organise every aspect of your evening. Going out was no longer a spontaneous experience. It barely constituted a social experience with anybody other than your household. You had to sit at a regulated and measured social distance from other customers. Many establishments built screens between tables, to segregate and isolate their customers further. Impromptu conversations and the ability to make new friends was impossible.
Hospitality, if allowed to operate under pre pandemic circumstances, could have provided the perfect remedy to loneliness and social anxiety. Instead, it was scrutinised as government measures were unnecessarily punitive.
Face to face service has become less and less in many sectors. Screens have replaced check pads and robots are replacing staff. As we negotiate our post pandemic world, I encourage you all to be courteous and kind. Whatever the future holds, we can all agree it’s a fool that messes with the people who prepare the food and the drinks.
KIRSTY
GIVES US HER VIEW ON THE FURORE AROUND JAMES CORDEN’S BEHAVIOUR
If you produce or import drinks for sale in Scotland, you will have new obligations under the Deposit Return Scheme.
Find out how to get your business ready at circularityscotland.com
Spirits and cocktail sales generated over £1.7bn of revenue in pubs and bars in the first quarter of the year, becoming the fastest growing category since restrictions were lifted in 20221. The boost has continued throughout 2022, proving to be a lucrative revenue stream for operators.
Findings from Star Pubs & Bars’ Just Add Talent venues showed the growth of spirits and cocktail sales was also seen around sport ing events. It is expected such events would appeal mostly to lager drinkers, however, HEINEKEN UK Category Buyer Ben Ko-Nkengmo explained: “Spirits are becoming more important to an increasing ar ray of pub occasions. For example, during worldwide football events, lager should be a Licensee’s focus. But when we looked at sales data from our Just Add Talent sites, we saw after the men’s EUROS, spir its’ share of wet sales grew substantially.”
This spike was driven by significant increases in cocktail and vodka shares, he continued, but cautioned spirits’ share of sales would vary depending on a pub’s customer base. “But it shows licensees need to look at their drinks data before focusing on just one category,” said Ko-Nkengmo. “Sales information is vital as it enables operators to shape their offer and keep it relevant to their customer base.”
To help operators further tap into the strong revenue opportunities offered by spirits and cocktails, Star Pubs & Bars hosted a Stars of the Future Spirits Masterclass in London earlier this year in conjunc tion with Pernod Ricard UK.
Jo Heywood from The Gaping Goose in Leeds, was one of 10 dele gates at the event and said: “I learnt a lot, the main thing being that if a drink is presented correctly then you effectively can ask for more money for it. If you make it look good, the people will pay.”
Following the masterclass, Heywood has put a new cocktail menu in place and has already seen an uptake in sales despite “being more of a traditional pub”. She added: “The masterclass made me realise that you shouldn’t be scared to try something new – it doesn’t cost a for tune and as long as you and your staff are backing it then customers will back it too. We have noticed that our customers are becoming more intrigued and involved; they are getting excited and want to know when the next new cocktail is coming.”
An increase in spirits and cocktail sales at The Gaping Goose follows additional insight given at the Stars of the Future Masterclass around
consumer trends. According to Ko-Nkengmo, consumers are now more than ever looking at how they can treat themselves without spending too much.
They want something that they can’t do at home, like a professionally made cocktail, but don’t want to go to a fancy cocktail bar when they can get it from their local.”
This is known as the ‘lipstick effect’, which is when consumers spend slightly more on small indulgences during the likes of an economic crisis, he added. “For example, from the recession of 2008 we know people visited the pub more, they do it to be part of an atmosphere and to tap into a positive experience when they can’t spend on more expensive things.”
• A well laid out bar helps inform customer decisions and speeds up service.
• Tier spirits on shelves from cheapest to premium and price each tier the same.
• Place informative tags on standout spirits with price, ABV and flavour profile for staff and customers.
• Unless a specialist bar, don’t overstock. Keep the likes of gin ranges streamlined and suitable for the size of the venue.
• Create ‘hotspots’ that appeal to non-drinkers or those with special dietary requirements to further boost sales.
• Utilise chalkboards to highlight new and special serves to bolster sales.
1 CGA OPMS, 12weeks to 26th Feb 2022 vs 2020
Sheena Easton may have sung about working 9 –5, but Steven Mccolm works ‘Non-Stop,’ which is also the name of one of his first businesses. But I will come back to that. Steven, Director and coowner of live music venue Box, which picked up the HiSpirits Best Music venue award in August, is a man that is still passionate about his business which celebrates its 17 birthday this month.
He tells me, “What’s not to like? It’s like a party every night.”
And that was one of the reasons that the venue so impressed the judges of the award and the mystery shoppers because Box is that rarity, a venue that puts on live music, seven nights a week, and doesn’t charge. Box was also in the news in September when Lewis Capaldi turned up for the venue’s open mic night. He knew co-host Ross Leighton, from top Scottish band Fatherson and Lewis decided to debut his new single ‘Forget Me’ and then bought everyone ia drink.
Steven is clearly as passionate about the business as he was when he set it up, and in fact, although he already has 17 years under his belt at Box, during the pandemic he decided to extend the time they had left on the lease for another 20 years!
He says, “We are here for the long-term and it is a family business too - wife Cheryl works in it and so do other members of my family - I think I will still be working here at 70… I love it. I love the people that come and the bands that play.
“People say Box is like a village hall because it attracts everyone from 18-60. It’s funny because when we opened people said our idea for Box wouldn’t work. When we opened we were unique. Then bands paid to play –they were given 200 tickets to sell for every gig they played. but that became an Achilles heel for musicians. They hated punting tickets. So we decided to offer entertainment for free, nobody at that time did that. We wanted musicians to just plug in and play. People said ‘It won’t work’. But it took off right away. Although for years we didn’t make much – it was a hand-to-mouth and hard
BOX IN GLASGOW CELEBRATES ITS 17TH YEAR THIS MONTH AND THE MAN BEHIND IT, STEVEN MCCOLM, COULDN’T BE HAPPIER. THIS YEAR IT NOT ONLY PICKED UP THE HISPIRITS AWARD FOR BEST LIVE MUSIC VENUE, BUT THE BUSINESS HAS ALSO JUST HAD ITS MOST SUCCESSFUL YEAR EVER. SUSAN YOUNG CAUGHT UP WITH HIM TO FIND OUT MORE.
work. At the time I thought it might last three years but we kept our margins tight ( and still do) because we had no door money.
“The musicians loved it – and all their friends came to watch them play anyway because who doesn’t like a free gig? So they came in their masses, even on a Monday night. The bands also increased their fan bases, because it was free people wandered in to see live music and they had no obligation to stay – it was like a revolving door. The bands also had to engage with the customers – so we would encourage them to throw in a cover, and then put a new song in, so a fan base of 30/40 would swell to 60/70 and that’s how the business snowballed.”
Today the business spends around £200K a year on live entertainment – most of the musicians are full-time, and the bar also gets a lot of new unsigned bands who want to play at the venue. Says Steven, “They know we give them regular work – we do music all week, every night, rain hail or shine, People know there is always something on and something good.”
However, he admits, “We have never worked as hard as we are working now.”
And he also puts it down to the pandemic. “We saw the efforts of all our past hard work disappear. Usually, I don’t stress about things I can’t control, but that was a unique situation.”
The business kept afloat by doing online shows and producing and delivering bottled cocktails and what money was made allowed him to reinvest in the business. Says Steven, “We kept in touch with our live artists and paid them to do the online shows. We probably paid them a bit more than we could afford, but perhaps that is now one of the reasons that we are currently having our best year ever. Although it is a combination of lots of things fundamentally we work very hard and we have a good team. I was also ahead of the curve when it came to controlling expenditures. I have attacked every cost. We already had our electricity locked in, and I talked to people we had contracts with and sometimes took a longer contract to get a better price. It’s not the sexy side of the business, but we are hard on the bottom line so we are not squeezing the entertainment costs. I will always try and save elsewhere - people first and foremost want entertainment and I really focus on that. I also pay my staff well and have a bonus structure in place and I keep my managers well informed. I tell them - when they come to work we want to make a profit and they need to know how we make money and how we can save it. It is a team effort. But although most of my management team have been with me since the start of our journey I want my management to do it for themselves too - if they want to. I would be happy for them. Everything I learned
when I worked in my early years allowed me to dream of owning my own place. That’s why I get them involved and try and give them a grounding in the whole business. I try and inspire the young people who work for me, but I do emphasise that they have to work hard, and pay their dues, I did, but that the rewards are there.”
Steven started out in the music business despite having done a college course in Business, French and Marketing. He got involved with a techno band in the ‘90s called Q-Tex, whose biggest hit was ‘Power of Love.’
Says Steven, “We toured all over the place, and when I left I started promoting my own shows. I called the business Non-Stop and I was quite successful. I went to work for the legendary James Mortimer who had Victorias and Hamilton Palace and Fury Murray’s as promotions manager. These were the “thee’ places to be in Glasgow and Lanarkshire at the time. It was there surrounded by James and his family Lynn, Annette, Christine and the late Donna and the late Steven Baxter where I learned loads about the hospitality business.
I used to work 80/90 hours a week day and night and that’s when I realised hard work paid off. I then got headhunted to work with Scottish and Newcastle who had ten nightclubs in Scotland at the time.
“I became a Business Development Manager for S&N and looked after clubs from Aberdeen to Edinburgh. Then Luminar Leisure bought them – at the time they were the largest nightclub operator in the UK with 25 clubs in Scotland and 340 in the UK on. It was fantastic. They had clubs like Archaos in Glasgow, Mardi Gras in Dundee and Glasgow’s Savoy and so many more. It really floated my boat and I had a great time. But after a few years, they decided to exit Scotland – they didn’t understand the Scottish market and asked me to relocate to Milton Keynes but I didn’t want to move.” Then fate stepped in – a friend told Steven of a site on Sauchiehall Street, a venue which was formerly The Blob Shop, had come on the market.
Says Steven “I was used to venues that took a 1,000 but it only had a capacity of 267, I thought it might be too small. But I decided to buy it anyway with a friend - he later came out of the business. But it took a year to get it open – there were all sorts of problems. It was loosely based on the idea of an American dive bar... we took influences from bars like House of Blues, and BB Kings – I loved the musicians they had playing. They had resident bands and we now have resident bands here too.”
At the beginning of the journey, Steven only employed staff who were also in bands, but he admits, “There was a lot of rock and roll debauchery that came with that. So we started recruiting people who were musically focused. If people don’t like music, they would not like working at Box. So we try and recruit people now with a real passion for music they are all wee muses and it is my sound engineers that book the bands. And the DJs here such as Amy Mac, are well known with all the young bands too.”
Today Steven and business partner Adam Coakley also own Nico’s, which they bought in 2012. However Steven spends his time at Box. Says Steven, “Box is personal to me and Adam would say the same about Nico’s. But we do cumulative purchasing and the two venues complement each other, but the customers are completely different – Nico’s has a younger crowd, but is also heavily music orientated and really Dj focussed.
“Sauchiehall Street is a good location and there are a lot of good operators in the vicinity. From Nice N Sleazy to The Garage and everything in between. King Tut’s is around the corner and you have places like Chinaski’s nearby too. It is a vibrant wee circuit. And we take advantage of that and keep trying to push the envelope. So far it is working. We also don’t mind taking risks. We are always jumping in bed with new drink suppliers. But the brand the 18-24-year-olds are loving at the moment is Four Loko– and the brand associates itself with music. We also sell our own cocktails – 25 flavours in 500ml bottles. Before the pandemic, we sold them in fishbowls and the girls loved them and would share them. During the pandemic, I applied for and got, a takeaway licence, so we put the cocktails into bottles and the first week we sold 40. I did all the delivery, then we sold 100 and 200, and now we are selling 4,500 a month in here. They have tamper-proof seals on them and with the issues around spiking, it makes our customers feel safer. They have been amazing for us.
“Customers are more discerning now. They know what they want and if you want repeat custom, and customers coming more than once a month, you have to give them value for money. They don’t mind paying for premium products but they can’t be too expensive. We just couldn’t charge £9/10 for a gin and tonic. We are trying to work harder for longer - but keep prices down and it is working for us. That’s why on a Monday night we can have 160 people in here because we also offer great entertainment and have great staff.
It’s not just their customers that like to pop in for a drink, musicians too gravitate towards Box and over the years it has seen its fair share of famous faces. I asked Steven who have left him starstruck. “Back in 2008 I was a bit star-struck when Pete Doherty came in - he was massive at the time and I was a blubbering wreck when I tried to talk to him because I was a huge fan of The Libertines. “Franz Ferdinand once gatecrashed our Xmas night party. We had shut the bar for the night but they appeared looking for a drink – it was a bit surreal. The likes of Paulo Nutini and Biffy Clyro also have frequented the bar as have the Kings of Leon and The Killers to name but a few.”
So what of the immediate future – Steven would love to open another venue but he says, “Right now throwing ourselves into Box because of the pandemic. If we were to expand we would need to create a bigger infrastructure because I am really hands-on here. I am Mr
Box and I don’t think I am at the stage yet where I step away. But one day I would love to open a Box in the USA. It would need to be in a place with lots of loads of musicians and an abundance of talented creative people. Just like Glasgow.”
He concludes, “We have just had our best Halloween ever, it seems like people, post-pandemic, just want to go out and enjoy their time with friends. Me too, I am not turning down any invitations. I am taking advantage of every opportunity and I am encouraging my team to do the same. They need to go out and live their best life. I am doing that... I just love Mondays. I always wake up buzzing, ready for the week ahead.” As Bob Dylan once said, “A man is a success if he gets up in the morning and goes to bed at night and in between does what he wants to do.” That is certainly Steven Mccolm.
The East End Fox in Baillieston opened its doors last month and what an opening month it has had. Says chef/proprietor Ferrier Richardson, “It is surpassed all our expectations.”
Ferrier has been living abroad for the past 20 years but before that, he was a well-known gastro-entrepreneur with the likes of restaurants in Glasgow such as October, October Cafe, Yes and Eurasia to name but a few and he also cheffed in some very well known establishments including Rogano and the Hilton in William Street.
However his most recentl role was as the private chef to the President and First Lady of Gabon. Now he has returned to the UK, after his time abroad, and has taken on this partnership with Greene King.
Says Ferrier, “The Barrachnie Inn was initially for sale and I did put an offer in, however, Greene King decided to look for a tenant instead, and there were a lot of people interested. But luckily I was fortunate to secure the tenancy with a 10-year lease and it is free of tie, which is unusual.”
Right from the start, Ferrier has been involved with the refurbishment. He says, “I have been involved with the project for more than a year so I worked alongside DBP Architects of Kirkcaldy and was able to have a big input. The main contractor on the job George Nicolson was also really brilliant.
there is a close
“With
It is not the first time Greene King has done a joint venture with a well know chef, a few years ago they teamed up with Tom Kerridge - the Hand and Flowers.
The pub has been transformed from a local boozer to the feel of a country pub.
“As architects and designers, we were tasked with creating a vibrant and welcoming environment, putting life back into the property whilst creating of a cosy atmosphere for both diners and customers simply having a drink,” says Alan.
As the Barrachnie Inn, the bar was all on one level and boasted a pool table and darts area. Today the dining area, which sits to the left as you come, is raised and instead of a pool table, there is a baby grand piano.
The new dining area features fixed tan leather seating and a mix of tartan upholstered chairs and floral seating and the walls here feature a variety of amusing pictures. The flooring is traditional parquet and a wooden balustrade separates it from the rest of the venue.”
Although the bar has been reconfigured a lot of original features have been retained and enhanced. Alan explains, “Our
Says DBP Director Alan Baxter, Greene King collaboration which involves the whole design team, client and contractors / suppliers which is reflected in the finished result.”ethos on sustainability looks to create design solutions focused on re-using existing materials and finishes where practicable. Design interventions such as the polished timber panelling to the fireplaces and tan leather fixed seating. These elements were then enhanced with the careful addition of a warm colour palette, traditional red brick, tartan upholstery fabrics, and an ornate carved timber gantry which has become the main focal point of the space”
Ferrier continues, “We wanted to split the venue up into various different areas and although food is a focus we also want people to come here and enjoy a drink too and stay a while. And we are doing Scottish-Asian tapas for drinkers, we are already doing very well with our drink sales.”
Throughout the venue there is a mix of fabrics and texturesfrom the tweed-backed fixed seating with soft tan leather seats, stools with floral tops and tartan fabrics too. All of which lends the venue character and make it look very appealing.
Alan says, “Subtle hints to the name can also be found throughout in the wall coverings, lighting, and artwork…’Do I Look Like I Give a Fox?’.
“The introduction of this witty aspect provides a layer of comfort for customers and is very much in keeping with Scottish humour.” Opposite the bar, which boasts bar stools, there is also a tall posing table which seats at least six people. The stools here have floral seats, and just behind this table there are two large brass-rimmed angular blue upholstered booths with marbletopped tables with dark wooden heavy pedestals On the
ledge there is a black panther. While to the far right there is another comfortable area - this is defined from the main bar area with tartan carpet and a variety of leather seating, with fixed seating under the window. There is also a mix of wooden and marble-topped small round tables. As you travel around the bar there is a step to another raised area with a very impressive fireplace and lots of comfortable large leather seats.
Ferrier comments, “I could have put smaller furniture in but hopefully, people will feel so comfortable they will want to stay longer.”
Ferrier spent many hours searching antique markets and buying items online for the East End Fox, and there is an eclectic mix of bric-a-brac - from a model car to a globe, a large bulldog, books and anglepoise lamps, but he also searched out some bigger items too in the of bookcases and such like.
Says Ferrier, “I wanted to create a venue which looked like it had been here for a while.”
Certainly, the East End Fox has got off to a flying start, the first few weeks saw it booked out, despite this but Ferrier has taken the decision not to open on Mondays and Tuesdays.
Says he, “I originally thought about seven days a week, but then reconsidered, perhaps we will change in the spring to a 7-day operation but for now it means that I can keep a smaller management team. Our chefs also do four days and we close the kitchen at 8 pm.”
He is also pleased about the location which he believes offers
plenty of opportunity.
“My kids went to school in Mount Vernon, so I know this area quite well - there is a big catchment area which includes all the new houses where the zoo used to be. I think there is plenty of opportunity and it is out of town, and we hope to encourage people to stay local.”
There pub also has a new outdoor area which leads out from the main dining area. Alan comments, “As part of the design brief, our client’s Greene King requested that we look to enhance the main beer garden area and create a direct link from the main bar area. The introduction of covered booth seating with heating, festoon lighting and gabion style tables allows the external spaces to be utilised all year round.”
The whole experience has been good, particularly working with Greene King and area manager Sandra Donnelly. He says, “Sandra is dynamite. The great thing you send her an email and back it comes. She calls a spade a spade and cuts to the case. I love people like that.
“I also thought Frank McBride who ran the project has been absolutely brilliant. There was a genuine willingness for the thing to happen - and both parties had sensible hearts. They want us to succeed and when we do well they will get a turn too. It’s a win-win.”
Alan concludes, “As a practice we take great enjoyment in producing creative and well thought out design solutions. We wish Ferrier and his team every success and look forward to working with the team on the next project.”
Proud to Supply The East End Fox. Congratulations to Ferrier and all the team.
John Vallance, The Seafood Experts, Units D11-14, Glasgow Fish Market, 130 Blochairn Road, Glasgow, G21 2DU Telephone: 0141 552 2825 info@johnvallance.com
Tigerlily in Edinburgh’s George Street has always had the wow factor but even so owners Montpeliers felt it was time for a make-over last month and closed the venue for a few weeks. Designer Jim Hamilton decided to refresh the bar and restaurant with a fresh colour palate, while renewing the upholstery, and introducing some new artwork, But the most dramatic change of all was the removal of the large booths at the rear of the restaurant which has totally opened up the space, and he has also introduced different levels.
Jim Hamilton told DRAM, “Fundamentally Tigerlily has always invested in good quality furnishing and fittings – so we have in part used what was there but updated and refreshed. We have also moved items around and have created a new colour palette which highlights the pink and floral decor that Tigerlily is famous for.”
Instead of the chain booths, there is now a raised area with wall-to-wall banquette seating in a beautiful soft green colour. Original marble-topped tables have been updated with rounded edges, and a narrow mirror also runs the length of the wall with a shelf beneath on which lamps with opaque marble-like shades stand.
DESIGN FOCUS BY SUSAN YOUNG
The walls are dark green, almost black, but the use of the light green coloured upholstery creates a very stylish garden-room feel, which is also emphasised by the new drapes which line the back wall and make this area lighter and brighter. New cabinets, great for storage, help partition the back areas, and a ramp leads to the rear where a new large corner booth looks set to be a preferred table.
New artwork, which was curated with Jim Hamilton and Artpistol, showcases progressive, emerging artists, hangs throughout the venue while new colours and fabrics have also been introduced. There are also subtle changes such as removing the barrier into the mid-restaurant seating area – and the introduction of a stripped carpet which emphasises this.
The new look Tigerlily is very clever - for those that loved the previous incarnation, it feels very familiar but lighter and brighter with new areas to try. For those new to the venue, it maintains the wow factor and is totally of the moment with its stand-out artwork and punchy colours and the move to bring the outside in with even more greenery.
It is a very effective make-over which has given the venue new energy. It looks stunning.
/dram.scotland @dramscotland
You have to take your hat off to Blair Bowman who was the chief instigator behind a drive to producers and hospitality operators to sign an open Letter to Lorna Slater, MSP, calling for the Deposit Return Scheme to be paused, revised and redesigned. Over the course of a week he managed to get 500 plus signatures and I shared it with many of my contacts too. Why? Because as it stands there are more questions than answers. It is a mammoth task and I don’t envy the folk at Circularity Scotland, the scheme administrator for the Deposit Return Scheme in Scotland. The questions are coming thick and fast. Right now, according to everyone in the trade I have spoken to, we are not on track to get this scheme up and running for next August. I will know more after the DRS conference which takes place the 23/24th November. So I will revealing as much as I can next issue. But each and every one of you should be reading everything you can about it... because it will affect everyone.
When I interviewed Steven Mccolm of Box this month he advised me that the coollest drink in his venue was Four Loko – I have to admit I had never heard of it, mind you I don’t suppose I’m its target age-group. But next time I drop in for a live gig I will certainly give it a go.
Talking of having a drink – I had a special delivery of the two new Black Bottle expressions recently – unfortunately they didn’t arrive in time for the online tasting, but that didn’t stop me trying them myself – the Black Bottle Smoke & Dagger and the Black Bottle Andean Oak -and I do have a favourite, although both are tasty - and that is the Black Bottle Andean Oak - the first Scotch Whisky to be created with virgin Andean Oak casks at the heart of its recipe. It’s spicey and it tastes like Christmas... although I don’t think it will last that long. A long time ago I did the PR for Black Bottle and I’ve had a soft spot for it ever since.
Covid has not gone and it definitely hit my plans this month – that and my car breaking down. I didn’t have it but two of the folk I planned to meet did – so next month I hope to get back on trade - there is certainly plenty to write about.
I was listening to a Council leader the other day on the radio – she is organising free bus travel for those that are being impacted by the cost of living in her area – its a three month trial. When asked how she was funding it she said she using funds from the Covid recovery fund given to the council by the Scottish Government – I would have thought that cash should have gone to local businesses to help them recover –and perhaps that would mean they could employ more people and thus help people’s finances. How many other councils are sitting on these unused funds?
Is Halloween the new Christmas – it seems so if anecedotal reports from pubs are anything to go by. Some licensees say it was their best ever... in fact many licensees I have spoken to have actually said 2022 has been one of their better years, despite the labour issues and rising costs. That’s why they can still afford to invest in their businesses. And they desperately want to continue to invest in their people and their premises but they need the Scottish Government to revisit rates and the UK Government to reduce VAT for hospitality.
Talking of investing in people and the bid to attract more into the industry the new Hospitality Rising Campaign aims to hit home the fact that hospitality is good fun, and rewarding, and that it doesn’t take long to work your way up the ladder. Perhaps the second phase could be people talking about how much they have enjoyed the hospitality journey – for those that remain in hospitality certainly do. The issue is getting people in, and then keeping them in and who better to spread the message than those that have walked the walk. You all know who you are.
One company doing its very best to be innovative when it comes to recruiting is Buzzworks. For their latesst venue down at South Queensferry they organised an evening cruise with food laid on. A great idea and I see from the pics that it was a good night had by all. Here’s hoping it had the desired effect.
DRAM DRINKS RETAILING AND MARKETING
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