DRAM Scotland November 2020

DRAM

361

DRINKS RETAILING AND MARKETING

@dramscotland

DRAM MAGAZINE November 2020 ISSN 1470-241X

/dram.scotland

incorporating the DRAM AWARDS 2020

WINTER WARMERS

•

WHISKY

•

SPBA FINALISTS

Where versatility, usability and individuality count

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JURA – If you love coffee

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DRINKS RETAILING AND MARKETING

WELCOME

I

t feels good to be back at the helm, albeit part-time, after all this time and to be fighting your corner in what continue to be deeply challenging times for all - and we have all you need to know about Scotland’s five-tier system in a Q&A on page 16.

This year’s Scottish Bar & Pub awards ceremony will be streamed live into your venues on the 25th November for the first time in its 25-year history.

You will be able to catch up with your colleagues in the industry on the night too. See all the finalists on page 22.

As well as all the latest bar news, we also have a frank and hard hitting interview with Inverness-based Cru Holdings boss Scott Murray on page 20.

We honour our Hospitality Heroes on page 12 – those individuals that have gone above and beyond for the collective during this crisis. If only we had the space to put more of you in it.

And finally, don’t forget to have a look at our whisky category review on page 9, our design focus on No 26 By The Sea in Oban on page 28, and Winter Warmer cocktail ideas on page 33.

Until next month, Jason Caddy jason@mediaworldltd.com dramscotland.co.uk

CONTENTS NOVEMBER 2020

FEATURES

04

16 20 22 29

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

Q&A What you need to know about the latest Government Guidance. Q&A.

LICENSEE INTERVIEW: SCOTT MURRAY SPBA AWARDS FINALISTS Six finalists in most categories!

DESIGN FOCUS 26 By the Sea

REGULARS

6 9 @dramscotland

NEWS

/dram.scotland

38

BRAND NEWS

The latest brand news.

WHISKY

The latest stats and interesting facts.

SUE SAYS

Our publisher Sue pulls no punches.

DRAM NOVEMBER 2020 3

SAVE OUR JOBS PLEA FROM HOSPITALITY INDUSTRY AS IT SENDS OUT SOS A dynamic advertising campaign supported by Scotland’s key hospitality organisations has been appearing on billboards around the country.

The campaign, which went live on 31st October, has been orchestrated by the Scottish Hospitality Group, the Scottish Beer and Pub Association, The Scottish Licensed Trade Association and UKHospitality, and highlights the fact that 1000s of jobs are at risk right across the sector - from pubs, to hotels, late venues to restaurants including the associated jobs relating to those that supply the industry.

This new campaign follows on directly from the social media campaign launched earlier this month instigated by Edinburgh PR Agency Taste Communications on behalf of their hospitality clients called ‘Save Our Jobs’ which saw staff from hospitality posting selfies on social media using the hashtags #SaveOurJobs and #ScottishHospitality to highlight the faces behind the jobs under threat.

The latest campaign, supported by Ocean Scotland and by Taste Communications, aims to raise awareness of the need for the public to lend their support to an industry under siege, and one which has done its utmost to adhere to all the mitigations set in place to operate safely.

Stephen Montgomery, spokesperson for the Scottish Hospitality Group commented, “I think this campaign highlights the extent of the issues we are facing, with a tsunami of redundancies already taking place. Our staff are a key priority for us, and they play a major part in the cogs of our businesses. For them it’s not just about losing their jobs, it’s about their families, and the mental health that surrounds all this. We need to protect them. They are a part of our greater hospitality family.”

While Marc Keenan, Managing Director of Ocean Scotland, said, “The hospitality industry in Scotland is a vital part of the economic picture and we are delighted to have been able to facilitate this campaign on our many screens. The campaign will be seen by hundreds of thousands of people and we hope they will add their voice to the campaign to save hospitality jobs.”

12 MORE RESTAURANTS FOR GERMAN DONER KEBAB Glasgow-headquartered German Doner Kebab’s CEO Imran Sayeed has confirmed that the business plans to open another 12 restaurants including one in Edinburgh, for which the company is now hiring, by the end of 2020 creating 480 jobs.

The chain was founded in Germany in 1989 but was launched in the UK in 2016 by Glasgow-based United Brands under a franchise model and other UK cities on their expansion trail include Liverpool, Nottingham, Bradford, Plymouth, and London.

It has 47 restaurants across the country and employs around 1,500 people, and it has also outlined plans to open more international sites, with openings planned for Canada, Sweden, and Saudi Arabia.

AN NEW ERA FOR TOMKINS FAMILY AS THEY LAUNCH RALPH & FINNS Ralph & Finns, St Vincent Place will open this month on the site of the former Urban Grill. The family behind the venue, the Tomkins, have rebranded and re-designed the space and created a contemporary 180 seater bar and restaurant. The venue additionally has an impressive new whisky room and large private dining area for up to 32 people, named ‘The Boardroom’ in a nod to the building’s history as the former Scottish HQ of the Bank of England.

The restaurant which has been owned by the Tomkins family for over 15 years will provide all-day dining in the venue’s ‘Garden Room’ and a 22-seater marble bar will sit at the heart of the restaurant. The interiors have been designed by Mark Brunjes of CM Design, known in Glasgow for his work in Paesano, Hutchesons and BrewDog Bars.

Following in her father’s footsteps, Emma Tomkins takes the reins at Ralph & Finns after over a decade in the industry, most recently running southside hotspot Ollie’s Bistro, Vroni’s wine bar and launching online wine retail business, wineorama.com She’ll be joined at the helm by Glasgow restaurant figurehead, Andy MacSween, who takes on the role of Operations Manager after spending the past seven years managing the teams at two of Glasgow’s most successful restaurants, Ox and Finch and Ka Pao. Emma said, “We’re thrilled to announce the opening of Ralph & Finns this November. When customers step inside the restaurant, they will find the space completely transformed.

“We’re excited to welcome back Andy to the business, who worked with us over ten years ago and brings a wealth of knowledge and experience from his time with Ox and Finch and Ka Pao. We’re also sure regular customers to Urban Brasserie will be delighted to see our team return to lead our restaurant into an exciting new era at St Vincent Place. So many of our staff have worked with our family for many years and we cannot wait to welcome all customers into Ralph & Finns.”

Aberdeen’s Altens Hotel debuts its new bar and restaurant The Aberdeen Altens Hotel on Souterhead Road, operated by hospitality management firm RBH, has unveiled its new £500k bar and restaurant called Coast and Keg. The refurbishment involved turning the hotel’s food and beverage areas into an open-plan space from what were three separate dining areas. As well as the new contemporary look, this has eased the flow for guests.

Taking inspiration from Aberdeen’s heritage and culture, including famous figures and topography, the new interiors also include digital menus and a self-order app.

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NEWS Folk music pub held ‘silent sessions’

Comedy club reverts to restaurant Flakes And Bun Ltd has got the go-ahead from Aberdeen City Council to turn the former Breakneck Comedy Club on King Street in Aberdeen back into a restaurant.

Before being used as a comedy club from December 2017 until earlier this year, the site operated as licensed Indian restaurant Maya.

CRANSIDE SET TO EXPAND Campbell and Carbajosa plan expansion of Glasgow’s Cranside Kitchen and Bibimbap with new venture Katsu opening this month.

Kevin Campbell and Toni Carbajosa have submitted plans to Glasgow City Council to take over a car park beside their Cranside Kitchen venue at the city’s Rotunda in Finnieston and use a 200-capacity shipping container so that customers can visit whatever the weather. It will be in addition to the existing ‘tented structure’ which only has temporary consent and isn’t weather-proof.

Kevin will also open his new venture Katsu at 41 West Nile Street this month while plans to extend Bibimbap on the same street into the vacant shop next-door have been pushed back to spring next year.

Kevin told DRAM, “Katsu is a Japanese curry shop with 20 covers and it will have a big takeaway focus with all that is happening with COVID. We are going through panning and licensing for the Bibimbap extension to take it from 26-seater to 70 and will open in spring 2021.”

The Cranside Kitchen extension will have a ‘garden’ theme with small trees and shrubs helping to mark out spaces and walkways for social distancing. It will also boast Pergola structures and outdoor heaters.

New Beach Bar for Aberdeen Business partners Ross Anderson and Darren Maragach have opened The Beach Bar on Aberdeen’s Beach Esplanade, formerly The Motown Bar. As well as the sea-view bar, the partners also own a bowling alley in Elgin and indoor inflatable theme parks in Aberdeen, Livingston, and Cumbernauld under the Innoflate brand.

Beach Bar Assistant Manager Ross Thomson told DRAM, “The unit was disused for quite a while since it’s Motown days and we have added new furniture, a new back bar and painted everything pluse we have also upgraded the cellar. So far we have had a good response from our customers despite our capacity shrinking from 750 to the terrace only with ten tables of six.”

Licensee Pamela Macgregor held ‘silent sessions’ at Captains Pub in Edinburgh to protest over the Scottish government’s music ban before the current restrictions kicked in.

The pub was known for its traditional folk music sessions before the pandemic and she was quoted as saying, “People are really, really missing it – missing the company, the chance to talk and laugh and listen to music.

Without music, we are nothing. I think the rules are too tough, they need to just say we can play music if you do it safely – with a screen or at a distance. If we are going to get through this, we need the pleasures of life to keep us going.”

Glasgow City Council has rubber-stamped plans for the Toni & Guy salon at 96 St Vincent Street to be converted into a new two-storey restaurant with a 110 capacity. The applicant’s details are not included in the documents that were submitted to the council in April and part of the conversion includes a listed building.

CHEF NICO SIMEONE LAUNCHES PLATFORM HOME-X Chef Nico Simeone and Six by Nico marketing head Michael Sim have introduced an e-commerce platform called HOME-X to deliver Six by Nico food across the UK. More than 100 permanent roles have been created in Glasgow across two locations - a head office on Miller Street and a 7000 sq.ft distribution warehouse in Anniesland. The kitchens and packing centre in Anniesland has created 50 permanent jobs with an additional 40 jobs created in the digital team at the brand’s existing head office.

HOME-X home delivery boxes include pre-prepared ingredients and full cooking instructions and each one will be refreshed monthly.

Said Chef Nico Simeone of his lockdown experience inspiring the launch, “We packed and distributed over 100,000 meals across sites in Glasgow, Edinburgh, Manchester, Liverpool, London and Belfast, but we felt there was so much scope to service the rest of the UK, and to give our customers even more dining options at-home.”

DRAM NOVEMBER 2020 5

BRAND NEWS BEER

GIN

NEW LOOK FOR GLASGOW GIN

MOLSON COORS PRESENTS MADRI EXCEPCIONAL Molson Coors Beverage Company (MCBC) has collaborated with the La Sagra Brewery, based near Madrid for the first time, with the launch of Madrí Excepcional – a new modern European-style lager that will initially only available on draught in the UK on-trade.

Ryan Mcfarland, Regional Business Director, Western Europe at Molson Coors, said, “In these incredibly challenging times for the hospitality sector we’re continuing to invest in the future and support our customers with innovative new products which will encourage people to visit pubs and bars when they’re able to do so. World Lager is now the second biggest sector of the lager category in the UK, making up almost one in four pints of lager consumed. Madrí Excepcional provides a new and unique option in this category for pub and bar operators and we’re confident will be a huge hit with consumers.”

Meanwhile the company is also rebranding Coors Light to Coors from March 2021 as part of a multimillion-pound investment in the UK to drive ongoing growth in the premium 4% beer category.

It will be supported by new packaging and point-of-sale material for licensees, along with new glassware and dispense assets introduced into every outlet by the end of 2021. The move will also provide a platform to expand the Coors family in the UK, with the launch of new products including Coors Original next year.

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Glasgow Gin has a new look bottle that will be supported by a new ad and social media campaign featuring Glasgow’s Duke of Wellington statue.

Karin Mair, co-founder of Gleann Mòr, said, “Just like the city tha inspired it, Glasgow Gin is fun, playful, and vibrant, so we wanted the new look to reflect this unique personality.

“The Duke and his famous cone are instantly recognisable all over the world, and we think the relaunched bottle represents the true spirit of the city more than ever.

“The new branding gives us a bolder and stronger presence, and perfectly encapsulates the gallus modern spirit inside. Our new animation means, too, that customers will hear about it straight from the horse’s mouth!”

WHISKY

NEW WHERE NEXT? GLOBAL CAMPAIGN FOR GLENFIDDICH FROM WILLIAM GRANT & SONS William Grant & Sons new Where Next? global campaign will be across TV and film, out-of-home, print, digital and social media - initially across India, China, Australia, Taiwan, Korea, and the US, before launching in Europe and the UK in the first quarter of 2021.

It features The Stag film, which explores the story behind the brand’s royal stag icon.

The film follows a stag as it loses its antlers and is left vulnerable while awaiting their regrowth. The annual process for stags sees the antlers return stronger than before, a natural cycle that the brand says highlights the need to ’embrace risk in order to grow stronger’.

Claudia Falcone, Glenfiddich global brand director at William Grant & Sons, said, “The idea is about challenging yourself. It’s incredibly important not to rest on your achievements and to always look to what comes next, a way of thinking driven our brand’s success. That’s the idea behind this campaign – that a stag is proud and masterful but must embrace his own vulnerability with the annual loss of its antlers before it grows stronger still.”

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1\ 13reatl1 <>f Fresl11\rra11 Every drop of Arran Single Nlalt starts its life as Scottish rain,vater, ,vhich pools at Loch Na Davie in the beautiful hills high above the distillery.

Find our best-loved, a,vard-,vinning Island Single Nlalts on shelf in 2020, alongside son1e exciting ne,v additions to the range.

Arran Single Malt is exclusively distributed in the UK by Indie Brands.

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A N E W LOOK .

T H E GL E NGOY N E WAY. UNHURRIED SINCE 1833

The Scotch Whisky industry has been hit by a 25% tariff on Single Malt going to the US. The tariff has been in place since October 2019. Likewise, American whiskey distillers have now had a 25% tariff in place on their exports into the EU for two years. While the UK is negotiating a free trade agreement with the US, the tariffs remain in place, with millions being lost in exports every month.

oyne e Gleng h t id a ntly p y ley rece cotch Whisk m u L a S n n lt a a e o J ir a M Single irlingsh t d S n , la and ld h e Hig Blanefi e told fashion t in y r le h il tha os Dist ade ag rper’s Bazaar c e d A a tipple visit. azine H her favourite g a m d. The lifestyle whisky was change old s e a n h y o g g g Glen s nothin g scooping a m e e s its - and it lso celebratin rnational Spir e a t In brand is he inaugural . t in a d Aw rds awar m is r u o ge T Challen A 25 ML MEASURE OF WHISKY CONTAINS ABOUT 55 CALORIES – THE SAME AS A PEACH.

The Scottish Parliament first taxed whisky in 1644.

Said David Howie, Company Bar Manager for Buzzworks Holdings

The Scotch whisky industry is worth over $6 billion globally with bottles shipped to over 175 markets around the world.

COMPLETE BRAND REFRESH FOR LOCH LOMOND WHISKIES Loch Lomond Whiskies has unveiled a complete brand refresh which includes redesigned packaging that retains the familiar stag icon and features a more prominent Loch Lomond brand name and age statement to increase visibility on shelf.

The restructured portfolio brings the Inchmurrin 12-year-old and Inchmoan 12 year old under the Loch Lomond Whiskies brand, forming the heart of the range alongside Loch Lomond 12-year-old.

It has since has added two brand new aged Single Malt Scotch Whiskies to its core range - a 21 and 30-Year-Old, crafted by Master Blender, Michael Henry, using spirit from Loch Lomond’s straight necked pot stills.

“Is whisky going to take over from gin? Probably not, but it could do in the next ten years….

We saw a shift away from the entry-level whisky brands before we shut for lockdown and customers moving toward taking recommendations from staff.

Post-lockdown, they’re even more open to trying new things maybe in some way based on what they got in the supermarket during lockdown and we are now utilising age-statement malt whisky more in our cocktail lists.

Dalmore 12yo is a very good brand for us. Likewise Johnnie Walker Black Label - a brand we are very passionate about given we have two venues in Kilmarnock.

We have also worked closely with Shackleton and Smokehead in the past cocktails, working on modern serves with the latter like Tartan Tiki.

We are seeing more young women drinking whisky - not a paradigm shift yet – and Diageo has done really great work with Johnnie Walker on this front. It’s sexy to talk about malts but there are also some other great blends out there.”

DRAM NOVEMBER 2020 9

Distell recently picked up 43 awards in the International Spirits Challenge (ISC), International Wine and Spirits Competition (IWSC), and Scotch Whisky Masters across its portfolio – which includes Bunnahabhain, Tobermory, Deanston, Black Bottle, and Scottish Leader. Among the accolades, Deanston claimed eight trophies from the awarding bodies, including three ISC golds for its 18-year-old, Virgin Oak and Organic Blend range as well as an IWSC gold for its 12-year-old.

Gordon & MacPhail is producing four rarely-seen single malt Scotch whiskies to commemorate the company’s 125-year history. Each whisky – either from a closed distillery or made on Lomond Stills no longer in production – is from the last cask held in Gordon & MacPhail’s warehouse in Elgin. The rare single malts will be released periodically during the rest of 2020, providing a fitting tribute to 125 years spent in pursuit of perfection of the art of maturation The first of the anniversary whiskies is the Gordon & MacPhail 1972 from Coleburn Distillery in Speyside. Just 363 bottles of the 47-Year-Old whisky are available.

Said Gillian Kirkland owner of Glasgow’s Piper Whisky Bar “Customers have had more time to think about the whiskies they want to try because of table service and us being less busy.

They are also prepared to pay a wee bit more for a good malt and my malt sales are doing well proportionately to the rest of the sales, not anywhere near preCOVID levels obviously. Blends aren’t really selling all that well at the moment. They are also looking for more recommendations from staff.

My best selling malts are probably Glenfarclas and Lagavulin and I also had a zoom call with Glen Moray about its core range and also to check in with licensees during this time. It’s still mostly men drinking malts.”

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The Glenturret, Scotland’s oldest working distillery, had a cat called Towser who broke the feline world record, With a population of 5.4 million and more apparently catching 28,899 than 20 million barrels rodents in her lifetime. of whisky in store, That’s about 5 mice per day.

Scotland has almost four casks of whisky per citizen.

Laid end to end, these casks would stretch about 30,000 kilometres – or about six times the distance between Edinburgh and New York.

The Scotch whisky industry launched a diversity and inclusivity charter in a bid to improve equal opportunities across the sector recently.

Developed by trade body the Scotch Whisky Association, it pledges a commitment to diversity across the industry’s global workforce.

YOU WOULD NEED TO LAY 8,223 STANDARD 70CL BOTTLES OF WHISKY END TO END TO SPAN THE LENGTH OF OF THE FORTH RAIL BRIDGE.

SUNTORY HAS CREATED ITS VERY OWN YEAST STRAIN: SUNTORYEUS LACTOBACILLUS

Isle of Arran Distillers Ltd created a new and unique Blended Malt by filling casks with new spirit from both their Lagg and Lochranza distilleries once it reopened after lockdown in May. The first runs of new spirit from each distillery were vatted together, creating a unique mix that combined both heavily-peated and un-peated spirit. The mixture was decanted into Bourbon barrels, Sherry Hogsheads, and Sherry Butts at their Lochranza Distillery, which will now slumber on the island until the future Blended Malt is ready for bottling.

Talisker Whisky and Parley for the Oceans, a collaboration network and environmental organisation, has announced a new three-year partnership called ‘Rewild Our Seas’ - a global initiative to restore and protect the health of underwater forests on coastlines. Together the partners will support the preservation and protection of 100 million square meters of marine ecosystems around the world by 2023.

You could fit the contents of 10.6 trillion standard (70cl) bottles of whisky into Loch Ness.

DISCOVER THE SPIRIT WITHIN

PERFECTLY BALANCED

FRUITY A SWEET

SMOKE A SPICE

‘OUR MASTER DISTILLER USES A VARIETY OF LIQUID STYLES TO CREATE ONE UNMISTAKABLE DISTILLERY CHARACTER.’ PLATINUM MEDAL WINNER

DOUBLE GOLD MEDAL WINNER

BEST HIGHLAND SCOTCH

San Francisco World Spirits Competition

San Francisco World Spirits Competition

World Whisky Awards

@Lochlomondmalts

lochlomondwhiskies www.lochlomondwhiskies.com

12 YEARS & UNDER

HOSPITALITY HER

BY JASON CADDY

LICENSED TRADE HERO 2020 IS A BRAND NEW CATEGORY AT THE 2020 SCOTTISH BAR & PUB AWARDS REFLECTING THE TIMES WE’RE LIVING THROUGH AND THIS GOT US THINKING ABOUT HOSPITALITY HEROES THAT HAVE GONE ABOVE AND BEYOND DURING THE COVID CRISIS. HERE THEY ARE – AND THERE ARE MANY MORE TOO OF COURSE THAT WE WOULD HAVE INCLUDED HAD WE SPACE.

MICHAEL BERGSON BUCK’S BAR GROUP MANAGING DIRECTOR, GLASGOW Michael Bergson isn’t afraid to stick his head above the parapet during the Covid crisis – like his Eat Out to Reach Out campaign where he invited those badly affected by Covid for a complimentary meal at Buck’s Bar in peaceful protest at hospitality closures. Guests, who were two to a table, were either all from the same household or social distancing bubble.

Said Michael, “We all know the real heroes are the NHS and Eat Out to Reach Out was a direct response to one of my customers that got in touch to tell me that she’s an ICU nurse in a hospital and that attempted suicide admissions had begun eclipsing Covid ones. Isolation, loneliness, and the toll on mental health are all

very personal to me and I feel those suffering have been left by the wayside.

“That’s why we just felt compelled as a team to do something and on that note, I have to say that my team keeps me going every day and they are my heroes.

“The Police came and they were fine with what we were doing and very helpful. They were only concerned that we were not encouraging large crowds or being targeted by anybody else and they were happy with safety measures. It was the same with the council who were aware of what we were doing and not in breach of regulations.“

CAROLINE LOUDON

LICENSING LAWYER, TLT, GLASGOW Caroline Loudon is a partner in licensing law firm TLT and so many operators have said her name in the same sentence as ‘brilliant’ and ‘wonderful’ throughout this crisis. She has stood shoulder to shoulder with the trade, right from when Nicola Sturgeon apologised for using the term ‘hot spots’, and Caroline was one of the people that orchestrated the first call between key operators and the First Minister during lockdown.

Said Caroline, “For everyone in the hospitality sector, the turbulence of the months following lockdown to date has been incredibly challenging to deal with. Being able to do something practical and positive for those in the sector by providing support in terms of time, knowhow, and sometimes just a shoulder to cry on, has kept me going.

“These things have allowed focus to remain on the end of the tunnel, the light that must be kept there. Making a difference and being able to help, on whatever level, has been so important. I’ve been very grateful for the partnership working and new friendships formed throughout this time.”

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ROES LOUISE MACLEAN

BUSINESS DEVELOPMENT DIRECTOR SIGNATURE PUBS, EDINBURGH Louise Maclean has worked non-stop from the start of lockdown to ensure that Edinburgh-based Signature adapted its business, kept all staff engaged while being a fierce standard-bearer for safety in hospitality – like when Nicola Sturgeon was persuaded to visit the group’s Cold Town House on Grassmarket, giving it the safety thumbs-up and sending out a clear post-lockdown message to the world that hospitality venues were safe environments run by responsible operators.

Staff were also engaged online with

training programmes and fun activities and Louise helped pivot the business so that McLarens at Holy Corner could serve takeaway beer - with ‘Scranavan’ serving snacks and a takeaway food service too of course.

Louise was made Business Development Director in September this year no doubt in part at least in recognition of all her hard work during this time. She began her career with the company in 2013 as Head of Sales, Marketing and PR before being made Director of Sales & Marketing in 2013.

STUART MCPHEE,

DIRECTOR SIBERIA BAR & HOTEL ABERDEEN HOSPITALITY TOGETHER FORUM

Siberia Bar & Hotel Director Stuart McPhee is also chair of the Aberdeen Hospitality Together forum and this is when Stuart really earned his stripes by setting up the forum to give Aberdeen operators one voice during the city’s local lockdown in August. To date, it has 141 members.

Stuart was incredibly vocal at the time across the media on how a balanced approach was required to ensure safety protocols were observed while protecting the 14,000 jobs in the industry and the ripple effect on suppliers to the trade. He also drew attention to a lack of enforcement and launched a public campaign raising awareness on how everyone could play their part to make

hospitality venues safer via radio and print advertising and case studies.

Said Stuart, “I don’t know about hero – I have never been so active before and pre-Covid my primary concern has always been my business and when that was taken away from me I did anything and everything to make sure that my voice was heard.

“All our businesses are interconnected in some way and we have all been supporting one another by being compliant.

“I speak regularly with EHO, the police, and licensing and this helps us stay ahead of the curve and I keep fighting - I was on BBC’s debate night programme recently and I gave Kate Forbes a really hard time.”

DONALD MACLEOD MBE Hold Fast Director NTIA Advisory Board member Glasgow

Donald MacLeod has just written to Nicola Sturgeon suggesting alternatives to current curfew and music restrictions with “many premises losing between 50% and 75% of their most profitable trading hours” and he’s long banged the drum for the Scottish licensed trade.

He’s also on the advisory board for the NTIA (Night Time Industries Association) and has never been one to shrink-wrap his views and of course, being very vocal about what the Covid crisis has done to Scotland’s night-time economy.

Said Donald, “I don’t know about being a hero – it’s about survival. We are all struggling and it’s good to see that people are stepping up to make their voices heard.

I have said from day one that this would be catastrophic and we must fight back.

“It’s only lately that we have been consulted by the Scottish government. Mike Grieves from the NTIA and myself had a meeting with Jamie Hepburn, minister for business and there was absolutely no mention of the tier system. There are almost no government advisors that represent industry.”

And we’ve got to mention his MBE too of course, conferred last month for services to music and charity Nordoff Robbins Music Therapy in Scotland, plus he also reopened The Garage on Glasgow’s Sauchiehall Street as a temporary indoor beer garden called The Electric Gardens after the venue had been closed for seven months.

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HOSPITALITY HEROES STEPHEN MONTGOMERY - HOTELIER - THE TOWNHEAD HOTEL, LOCKERBIE SCOTTISH HOSPITALITY GROUP SPOKESPERSON Everybody knows the name Stephen Montgomery.

This hotelier and spokesperson for the Scottish Hospitality Group has been nothing short of inspirational during the Covid crisis and there’s hardly day that goes by when his name isn’t mentioned in trade and mainstream press fighting the hospitality industry’s corner.

Stephen is always on hand with tough, thoughtprovoking responses to the latest government legislation has repeatedly called for our industry to

be more involved in the decision-making process and has given freely of his time to keep the concerns of operators in the media mainframe and on everybody’s lips.

He was instrumental in setting up the Scottish Hospitality Group in September with operators like The DRG Group, Buzzwork Holdings, Signature Pubs, Montpeliers, Manorview Group, Lisini Pub Co, Caledonia Inns, G1 Group, Siberia Bar & Hotel, and Mor-Rioghain Group.

JANET HOOD

LICENSING SOLICITOR ANGUS Solicitor Janet Hood is on the frontline fighting for the rights of the Scottish licensed trade through good times and bad. Intensely passionate about this industry, during the Covid crisis Janet has scrutinised licensing boards taking too long to process applications and long been asking where’s the evidence for the restrictions? As well as posing other questions like is the postcode checker for the five-tier system going to change immediately when an area changes tiers? And what happens if an operator with no phone signal has bookings?

Said Janet, “I’ve been involved in hospitality since I was a girl, working in hotels and pubs as a bartender and a chambermaid and my stepmother ran The Royal Stewart in Crieff and husband’s family also ran restaurants and hotels.

“When I set up on my own I was delighted to work in an industry that makes people happy.

I care about my community and I care about the trade and working to help it move forward through this difficult time as well as guide it through normal times with legal and business advice.”

SARAH ALLAN & JAMIE PRYCE

Hugo’s Cafe Bar & Louie Brown’s Bar Kitchen & Deli, both Dalgety Bar Sarah is usually mainly involved in the administrative side of the business, while Jamie manages Louie’s but following the news that Scotland was to lockdown she put her thinking cap on and came up with idea which not only helped the local community in Dalgety Bay but also help cement the role the business had to play in the community. She reached out to all their suppliers and asked what could they do to help and then took the idea of providing free meals for everyone in the community that needed it to her boss Kieran Fagan who embraced the idea. Then Sarah and Jamie and many of their team members who 14

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all voluntered put out social media posts offering to deliver free meals every week day to those that needed them. The initiative ran for 16 weeks and the company with the help of volunteers delivered 200 meals a day. The recipients often saw no-one else other than the person delivering their meals - so the service also became a vital link in more ways than one. Says Sarah, “It became a serious operation and it was hard work - but we are all used to working hard. It gave us all something to get up for. It also helped us put everything in perspective. A lot of people in this community heeded help and other organisations supplied meals too.”

THE LATEST GOVERNMENT GUIDELINES THE LATEST GOVERNMENT GUIDANCE IS CONSTANTLY CHANGING: HERE IS A REFRESH

OPENING/CLOSING Q. Are premises that ordinarily only serve drinks (wet-bars) required to close by law?

A. If a premises does not have the facilities to provide the definition of a ‘main meal’ then they are required to close by law in levels 2 and 3 and can access the appropriate support for closed premises.

Q: I am the secretary of a local private member’s club. Are there any special rules which apply to me under the new Levels approach?

A: Member’s clubs are not treated differently in any respect. Members clubs are catered for in the regulations in the same way as other licensed premises, and must remain closed or only trade or take advantage of exemptions (such as takeaways) in such ways as other licensed premises are entitled to, depending on which level they fall under.

Q. I am a business which serves food and alcohol but shares a license with other operators on the wider premises – can I still operate for food service?

A. Yes, so long as you follow the rules regarding the service of alcohol.

Q. Do the same rules applies for limits on households mixing, face coverings, physical distancing, table service only and recording of customer contact details?

A. Yes, all pre-existing mitigating measures remain and should continue to be implemented.

Q. What happens if my local authority areas moves to a different level?

A. You should keep up to date with developments in relation to levels reviews for your local authority area and ensure you understand the requirements of the level you are moving into. This may mean a relaxation of measures or a tightening of measures depending on the new level. Government will be clear about what date the new arrangements take effect.

Q. For premises allowed to open does closing time mean doors closed with all customers departed or is there an eating/drinking up period?

A. Premises permitted to trade until the stipulated time must be closed by this time. Last entry times make allowance for last orders.

Q. Can premises offer alcohol as off-sales alongside food as takeaway or collection?

A. Yes, if they are already licensed to sell alcohol, and are complying with the terms of their license. Arrangements must be in place to ensure there is a clear and safe ordering system in place, observing rules on physical distancing, and that customers are not queuing in the premises.

Q. Can takeaways still deliver off-sales and can people still buy alcohol to consume in their own homes?

A. Yes, if this complies with their existing license.

Q. Is room service permitted in hotels, with or without alcohol?

A. Yes, room service can continue to be offered with alcohol, including mini-bar.

Q. For premises permitted to offer outdoor service for food and drink, can customers still use indoor welfare facilities?

A. Yes, welfare facilities can still be used as normal, within existing guidance for

physical distancing and enhanced hygiene procedures.

Q. For premises permitted to offer outdoor service for food and drink can customers enter premises to place orders?

A. Premises should put in place processes and measures to ensure service is only provided outdoors. If it is necessary for orders to be placed at a designated indoor area, then this should be carefully managed with only one person entering at a time and with service then delivered to table outdoors. There should be no queueing or customers standing around internally waiting for service.

Q. Can people bring in alcohol from the supermarket to their hotel room?

A. Yes, people are free to consume alcohol in private in hotel rooms.

Q. Can hotels accept bookings for food from non-residents?

A. Yes, during operating hours for the relevant level and for residents 06:00 – 22:00 – without alcohol.

Q. Can catering facilities on site at holiday parks continue to provide meals for residents of those sites in both central belt and other areas?

A. Yes, it is recognised that these catering facilities may offer the only means by which some site residents can secure adequate meals. They can therefore continue to provide service (no alcohol) to residents up to 22:00.

Q. Are premises that are permitted to open outdoors also able to serve food as well as alcohol?

A. Yes, food may also be served Q. Can customers still use gaming machines within premises where only outdoor areas are still open ?

A. No, the intention is to ensure people are not using indoor premises during restricted hours to reduce the risk of transmission – this would be incompatible with the policy intent.

Q. Can pubs and bars in levels 0-1 still offer pool, darts, gaming machines and sport on TV (without sound) during opening hours?

A. Yes, these services can still be offered but must be managed within the current guidelines i.e. face coverings, enhanced hygiene, physical distancing, no crowding or encroaching on thoroughfares. Where these conditions cannot be met then these services should be withdrawn.

Q. How far from a fixed structure does an outdoor temporary covering need to be i.e. a gazebo?

A. Free standing shelters should be situated at least 1.5 metres away from any other buildings or walls to allow adequate ventilation.

Q. Can hotels serve residents who are using lodge accommodation in their restaurants?

A. Yes, these would be considered ‘residents’ for the purpose of providing meals (no alcohol) DRAM NOVEMBER 2020 15

DEFINITION AND APPLICATION OF RULES ON MAIN MEALS AND SERVICE OF ALCOHOL Q. What constitutes a main meal?

A. A main meal would typically be something more than a mere snack - such as a plated meal, usually (though not necessarily) eaten with cutlery, and could include a substantial filled sandwich or panini served with a side such as salad or chips, or a “soup and a sandwich” style meal, as well as other more substantial meals which may have more than one course. A common-sense approach should be taken.

Q. Can I serve light snacks as a meal?

A. Crisps, nuts and similar “bar snacks” would not constitute a meal.

Q. What facilities do I need to meet the requirement to provide a ‘main meal’?

A. In order to provide bar meals you would need to have this activity (or “restaurant facilities”) within the operating plan of your premises licence. Your business premises would also have to be currently registered as a food business under the Food Hygiene Act 1990, and have appropriate certificates in place to cover kitchen or food preparation facilities. You would also have to have staff with the appropriate skills and training to provide this service.

Q. Can external catering be used to supply meals?

A. Unless as part of arrangements providing a reception for a life event where catering services may be provided, then the food must be prepared on the premises i.e. bringing a meal in from a takeaway to facilitate the opening of a premises to serve alcohol does not qualify.

Q. How do I ensure I am meeting the requirement to only serve alcohol with a main meal?

A. Businesses should ensure that they communicate the requirement to serve alcohol [as ancillary to/with] a meal to customers as best they can. When customers arrive, it would be helpful to have staff manage expectations of customers as to the duration of potential alcohol consumption after the meal has concluded, and to underline that under the current Level Two requirements the consumption of alcohol is secondary to the consumption of the meal. It is expected that businesses will sensibly monitor the ordering and consumption of alcohol by their customers to ensure the requirement is met.

Q. Can I serve as many drinks as a customer wishes during and after a main meal?

A. It is anticipated that operators would serve alcohol responsibly in line with the licensing objectives. Scots licensing law confirms that the traditional drink served at the beginning, whilst waiting on the meal itself, is treated as part of the meal, along with drinks served whilst the meal is consumed, and within reason, some consumption (eg finishing a bottle of wine, or the taking of a postprandial digestif) after the immediate consumption of the meal has concluded.

Q. After the customer has consumed their meal can they stay on the premises and continue to order drinks?

A. Apart from reasonable finishing off (i.e. the remains of a bottle of wine) or the taking of a postprandial digestif – there should be no further service of alcohol. Consider alcohol as an accompaniment to the meal, not the meal as an accompaniment to the service of alcohol.

Q. Does the customer have to consume the main meal?

A. There may be genuine reasons why someone may not be able to finish the majority of a main meal that they have ordered, but there should be no attempt to frustrate the intention of the rules with the aim of making the consumption of alcohol the primary activity. It should be obvious to premises if services are not being used appropriately for meal service.

Q. Do all individuals have to purchase a main meal to be permitted to buy alcohol or can one person per table?

A. The service of alcohol is secondary to the service of a main meal. The service of alcohol should not be offered to anyone who has not ordered food. As previous question and answer, premises should intervene in any attempt to make the consumption of alcohol the primary activity.

Q. What about platter dishes or afternoon teas that are designed to be shared by more than one person – can alcohol be serve with these products?

A. Yes, it should be clear that what is being ordered constitutes a main meal even if being ordered by one person. The same approach applies, alcohol is secondary to the meal.

FOOD/ TO GO

Q. Can people order and wait on premises?

A. Yes. The requirement for businesses to take reasonable measures to ensure that the required distance is maintained between persons on its premises or people queuing for the premises still applies, so numbers inside should continue to be limited and queues should continue to be well controlled.

Q Is there a curfew for takeaway? A. No restriction at any time.

Q. Can drive thru/collection operate? A. Yes, no restriction at any time.

Q. What are people to do with perishable goods with such short notice?

A. If food or beverages are still suitable for consumption: establishments could consider alternatives ways to supply the items e.g. deliveries, takeaways or donations through redistribution schemes (if in line with licensing controls). Further information on surplus food redistribution options can be found on the Zero Waste Scotland website.

TABLE SERVICE ONLY

LIMITS FOR MEETING OTHERS

Q: There are parts of my premises where electronic payment cannot be taken at table due to poor signal for terminals – can customers leave their table to make payment at an appropriate point where a signal is available?

A: Yes, this is ok. It should only be the person making the payment and they must wear their face covering when not at table, observing physical distancing at all times.

Q: In premises such as cafes and quick service outlets, can orders still be made at counters, collected and consumed at tables before?

A: Yes, as long as physical distancing is observed, current covid safe practices in cafes and quick service food premises can still continue but all food must be consumed at table or taken off the premises.

Q: What are the new restrictions on meeting people at home?

A: You are not allowed to meet people from other households in your home or another person’s home socially, unless they are in your extended household These rules also apply to children. Children whose parents do not live in the same household can move between homes, as can non-cohabiting couples. Exemptions apply for childcare, and for tradespeople Q: Does this extend to hospitality?

A: No, in hospitality a maximum of 6 people from 2 households can still meet, with children under 12 exempt Q: What do I need to do as a business to ensure this rule is being followed properly?

A: This is a legal requirement and every individual must follow the rules. As a business you should ensure your booking system is arranged so that it does not accept bookings that exceed these numbers. A simple step is to ensure staff who are taking calls for bookings are asking the right questions, including – is everyone from not more than 2 households? Are there any children under 12 from the same 2 households as these do not count towards the 6? Businesses should not accept bookings from groups that are clearly exceeding the limit.

Q: Can I take a booking for a birthday party where children from multiple households who are all under 12 will be there given they are exempt? A: No, children under 12 are exempt from the maximum of 6 number but not from the maximum of 2 households – it must always be no more than 2 households regardless of the number of children under 12.

Q: I have forward bookings for groups of more than 6 people from 2 different households – what should I do?

A: It is the responsibility of individuals in the first instance to ensure they are following the rules so those who have made the booking should be in touch to discuss alternatives. If not you should review your bookings and where necessary make contact to discuss alternatives. This may mean a cancellation. This will avoid difficult situations on arrival if no action has been taken as it will not be possible to accommodate groups who present for service who are above the limits.

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TRAVEL AND ACCOMMODATION Q. Can people still go on planned domestic holidays?

A.Domestic holidays are still allowed, however there are some restrictions depends on the Level of the area that you live in. Those in Levels 0, 1 and 2 should only holiday within other areas at those levels, as holiday travel is not essential, and non-essential travel, including holiday and visitor travel into or out of levels 3 and 4 is not permitted. Those living in Level 3 areas can still use holiday accommodation in their own area.

Q. Can people still go on day trips, and to visitor attractions?

A. Yes, but there are restrictions on travel, based on the Level you are in, that affect this. Those in Levels 0, 1 and 2 should only take trips and visit attractions, that are in locations within these same levels, as leisure visits are not essential, and non-essential travel, including leisure travel into or out of levels 3 and 4 is not permitted. Those living in Level 3 areas can still take day trips and visit attractions in their own area. Visitor attractions are closed in Level 4 areas.

Q What are the new restrictions for the accommodation sector?

A. Accommodation (Hotels, B&Bs, Self-catering, Caravan and Camp Sites), are open in levels 0-2 with socialising and hospitality rules applicable. They are open in level 3 with same socialising and hospitality rules but guidance that advises non-essential (leisure/tourism) use only by locals applies. Essential, e.g. workrelated use can continue. In level 4 essential only, e.g. work-related (No tourism) socialising and hospitality rules apply.

Q: Can I take new accommodation bookings.

A. You should only take new bookings that are in line with the travel restrictions. In Level 0, 1 and 2 this means that you can take bookings from guests coming from areas that are in the same levels. In Level 3 you should only take bookings from those within your own area. In Level 4 visitor accommodation is closed. There are exceptions for essential purposes, e.g. work, which allow accommodation to open in level 4 and travel between level 0, 1 and 2, and levels 3 and 4.

Q. I am an accommodation provider. I have forward bookings. What about these?

A. Where a booking is no longer in line with travel advice we continue to expect the industry to abide by the standards of good practice we have seen so far through the pandemic, and follow the CMA guidance with regard to refunds, cancellations, and rescheduling. In line with CMA guidance, a full refund should

be offered to customers who booked holiday homes but could not stay in them due to lockdown restrictions. The Scottish Government recognises the difficult position that many holiday companies will find themselves in at present. The regulation of consumer protection is the responsibility of the UK Government at Westminster. The Competition and Markets Authority have issued guidance to businesses and consumers about refunds.

Q. What are the rules for campsites/caravan parks and other accommodation types?

A. The same rules apply to all types of accommodation, whether a campsite, yurt, railway carriage, treehouse or castle.

Q: What about guests from other parts of the UK and overseas? Can they stay in my accommodation?

A: Once in a location people are expected to abide by the local rules in the place they are staying, but to prevent transmission of the virus between areas with different levels of prevalence we now have travel restrictions which impact on the holiday and visitor sector. You should ensure that you only take bookings that accord with these travel restrictions. The restrictions allow for transit across higher prevalence areas.This mean that overseas visitors may transit through areas to get from a travel hub (for example an airport) to accommodation elsewhere. Care should be taken when doing this.

Where rules differ in other UK nations and overseas,people must follow relevant local travel restrictions and are urged to think hard about the public health implications, and if travelling outside the UK, the potential quarantine implications.

Q: Can two families stay in adjacent self catering properties?

A: Yes, two families could stay in two adjacent self-catering cottages as these are two houses.

Q: If I am a self-catering operator and offer to give breakfast, could I then have two households?

A: No, not if this is in one house. It should be one household. This would clearly be a contrivance to circumvent the rules. It is a legal requirement to follow the rules. We expect this to happen and people to be sensible.

Air Conditioning | Refrigeration | Ventilation

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FACE COVERINGS IN HOSPITALITY Q: What is meant by ‘when seated and during service’ – does this mean people have to wear a face covering if not actually eating food or drinking?

A: No, once seated at a table people can remove their face covering. The intention is to mitigate the risks where it may be more difficult to keep physically distanced from others such as when entering, exiting and moving around a premises i.e. using the bathroom.

Q: What if customers are not complying with the rules – what should I do?

A: The responsibility is, in the first instance, on the individual to follow the rules. You should offer advice to customers to follow the rules and use the available resources from government to display key messages for hospitality on the premises. If non-compliance is deliberate and persistent you may wish to refuse service. Everyone is expected to play their part to ensure risk is kept to a minimum and help keep businesses open.

Q: The rules say staff are now required to wear face coverings – does this mean every member of staff?

A: Only public facing, front of house staff are required to wear face coverings. There is an exemption for staff who are more than 2 metres away from the public of are behind a suitable screen, so this covers the likes of kitchen staff and back of house roles.

Q: if a customer claims to be exempt from wearing a face covering for health reasons should we ask for proof?

A: There are certain exemptions from wearing face coverings – if a customer claims to be in this group you should accept their explanation.

QUEUING Q: Can my customers queue at the bar?

A: There should be no queueing at bar areas. Though table service is the preferred model at this time, where processes require customers to order at the bar only one individual should approach order points at a time to avoid the forming of queues. Systems to ensure there is no queueing at the bar should be in place. Customers who are served at the bar should be directed to return to their seat and not to drink at the bar.

Q. Can my customers queue for to use toilet facilities?

A. Yes. Toilet facilities must be managed carefully and it is recognised that this may require at times the need for customers to queue in a physically distanced and orderly manner to allow facilities to be used safely. Space should be identified for this away from seated areas that can ensure physical distancing and that do not encroach on passage ways. Customers should be wearing face coverings when not seated.

Q: My restaurant has booth seating in place. Can I safely use all of them or do I need to alternate their occupancy to maintain distancing?

A: Where booth seating is fixed and individuals from different parties are seated back to back there is no need to alternate occupancy. It may be necessary to modify the height of the seat backs to above head height, this will provide additional screening. Movement within premises should be minimal.

Q: I have put in additional mitigation measures necessary to reduce physical distancing in my premises to 1m. Is it possible to have tables located at 1m apart provided that customers are seated back to back or do I require to put in screening?

A: Where possible some form of separation should be put in place, this could be in the form of a screen or a planter. The purpose of this being to prevent one table encroaching into the space of another. Another alternative would be to increase the distance between tables to 1.5m which will allow for the customers to move in and out of their seats without bothering neighbouring tables.

Screens should be securely fixed in place to ensure that they cannot fall over. Where fixing items to the floor these should not present a trip hazard. It is also very important to ensure that emergency exits and escape routes are kept clear and free from obstruction.

Q: Do I need to display a sign notifying customers they are entering a 1m physical distancing zone?

A: Yes, this should be displayed clearly at entry points and throughout the premises – signage should state that “this is a 1 metre physical distancing zone – follow the advice of staff and observe physical distancing” Q: My premises covers multiple floors.Can I have one floor where 2m distancing is maintained and the other with 1m?

A: This is possible as long as the appropriate measures are taken in line with guidance for operating at either 2m or with the 1m exemption.

Q: What measures should I put in place to make sure that customers queue safely outside my premises?

A: If necessary, external queuing should be organised in a way that facilitates physical distancing. The use of markers either on the wall or ground identifying where an individual should stand is encouraged. Where family groups are waiting together they should try not to encroach on others within the queue. It may be necessary that family groups take up two spaces within the queue to ensure sufficient distance is maintained from others.

Should queuing become problematic and block the footpaths or cross neighbouring premises consideration will need to be given to the implementation of an alternative arrangement for example; taking a contact number and calling when a table is available.

TEST AND PROTECT Q: Test and Protect – should I be retaining the contact details of individuals who visit my premises for business reasons e.g. trades people, environmental health staff, etc.?

A: Yes, where an individual is on the premises for any length of time they should be asked to provide details in the event that they are required for contact tracing purposes Q: We have put in Perspex screens between booth seating, does this prevent customers from being identified as a close contact in the event a positive case has been on the premises?

A: The provision of mitigations such as Perspex panels will be taken into consideration during the risk assessment undertaken by the contact tracer. We cannot give absolute guarantees of exemption from a request to self-isolate but mitigations are taken into account.

Q: How long does a person have to be on my premises before I am required to take their details for T&P? A: Contact details must be taken from customers and visitors on arrival regardless of how long they are on the premises.

Q: Where a waiter is serving a table over the course of their time in a restaurant and frequents the table on a number of occasions for less than 1 minute per time, would they still be considered a close contact for tracing purposes?

A: Any amount of face-to-face contact makes it possible for someone to be identified as a close contact, however the wearing of face coverings and other mitigations being implemented are considered by contact tracers when risk assessing potential virus exposure and any requests to self-isolate which follow.

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Q: Who is eligible to ask for the T&P information? Can I provide this to Environmental Health Officers?

A: Information can be provided to Environmental Health staff where they are undertaking an investigation into a confirmed case or cluster associated with the premises. Where information is provided this will be passed to the Test and Protect team for contact tracing purposes and not retained by the Local Authority. It is not anticipated that Environmental Health staff would request this information outside of an investigation.

Q: What details should I retain for T&P purposes?

A: Information that requires to be retained for customers and visitors: • name of each customer, or when customers are attending as a small household group, the contact details for one member of that household group – a ‘lead member’ • a contact phone number for each customer, or for the ‘lead member’ of a small household group • date of visit, arrival and where possible, departure time For larger establishments, and where possible, it is also helpful to record table numbers of sections where customers were seated Q: What should I do if become aware or either a customer or member of staff testing positive for COVID A: In the first instance call your local environmental health or health protection team for advice. The Test and Protect team will be in contact with the individuals and will escalate should it be necessary.

SPORT AND ENTERTAINMENT Q: Can I show sport or other programmes on TV? A: Sporting events can continue to be shown on televisions within licensed premises but without volume, however the showing of sport should not be an ‘event’. Where high profile sport is to be broadcast it is recommended that this be risk assessed and sufficient controls implemented to ensure that customers do not gather around televisions or congregate in areas of the premises.

Raised voices, along with the likelihood of people having to get closer to one another to be heard, present an increased risk of transmission and must be avoided.

Q: Can I turn on the jukebox on the premises?

A: No, there should be no background music played in hospitality premises at this time.

Q: Can I play background music from staff controlled devices?

A: No, there should be no background music played in hospitality premises at this time. This measure is being kept under review and further advice will be provided in due course.

Q: When will the review of background sound be completed?

A: Work is still underway on this issue but the current situation with increasing infection rates and the need for further measures means this is going to take longer than initially envisaged. We must respond the situation as it unfolds and deal with immediate priorities but the review will be concluded in due course.

Q: Can I turn on the fruit machines on the premises?

A: Yes. As of 24 August fruit machines are permitted but they must be risk assessed. They should be subject to robust cleaning procedures, ensure physical distancing can be observed and are not located in thoroughfares. Procedures and customer communications should ensure that no crowding can result from the use of these facilities and that noise levels are kept low with no shouting.

Q: Are customers allowed to use games tables i.e. pool?

A: Yes. As of 24 August pool/games tables are permitted but must be risk assessed. As with fruit machines there should be systems in place to ensure robust cleaning and no crowding i.e. only two players at any time physically distancing at 1 metre. Consider keeping balls and ques behind the bar so they can be cleaned between use and provide communications to customers to observe physical distancing and not to share cues before cleaning. Customers may also consider wearing face coverings when playing for added protection.

Q: Are customers allowed to play games likes dominoes and darts?

A: Darts may be played if there is a dedicated space for play away from thoroughfares i.e. separate room, and where there is adequate space to ensure physical distancing along with risk assessed robust cleaning procedures, with no

sharing of darts. Where this is not possible then it will be necessary to refrain from darts play at this time. Dominoes is not possible at this time. Proximity of players and the need for sharing of game pieces makes this activity too high risk.

Q: We are famous for our quiz night, can we still host this?

A: Absolutely, although it may need to take a different form than before. For example, picture rounds could be shown on the television rather than providing teams with a sheet, participants encouraged to bring their own pen and papers returned at the end of the quiz rather than at the end of each round as this will reduce the need for customers to move around the premises.

Q: We have a selection of books and toys available for children to use whilst on the premises. Can we no longer offer these?

A: There is no requirement for children under 12 to physically distance from one another, however, objects such as toys and books could present a vector for infection, therefor provision of such items is discouraged. As an alternative, colouring sheets, pencils or crayons could be made available on request. Where toys are to be made available it is recommended that these be made of plastic or other readily cleanable materials and that they be included on the cleaning schedule for the premises.

Q: My business is operating with an extended external area, can we bring in a DJ to play music within this area?

A: It is not possible for this sort of outdoor event to take place at this time. Further advice will be available as Scotland’s route map develops.

Q: Under normal circumstances we are an events venue, however we have been operating our external events spaces as a beer garden since restrictions were eased. Can we continue to use this space as a beer garden Monday to Thursday but host live outdoor events at the weekend with the relevant distancing in place?

A: You must follow the relevant guidance for the intended use of the space – for a beer garden this is hospitality guidance, for and event then events guidance must be followed. It cannot be a combination of both i.e. run an event at 1m physical distancing. You should consult your local environmental health team prior to staging a live outdoor event to ensure it is suitable for the local conditions.

Q: Are we allowed to host a silent disco (day or night) where customers wear headphones to participate?

A: Stand up events are not possible in hospitality - limited seated adaptations of these types of activities have resulted in singing and shouting in premises, and physical distancing not being observed, which present an increased transmission risk. It is therefore not recommended to offer these limited sit down activities at this time.

WHAT YOU NEED TO KNOW ABOUT SCOTLAND’S FIVE-TIER SYSTEM The Scottish government has announced restrictions that will see local authority areas in Scotland placed into one of five levels of Covid restrictions.

Level Zero This is the closest to normality and hospitality will open, both indoors and outdoors with normal licensing times but social distancing rules will apply.

Restrictions on the tourism sector will also be lifted.

Level 1 Hospitality businesses will be forced to close by 10.30pm, both inside and outside, with the last entry at 9.30pm.

Level 2 Indoor hospitality venues will also close from 8pm and alcohol can only be served with a main meal, with last entry at 7pm and outdoor businesses will shut at 10.30pm with last entry at 9.30pm.

Music venues, nightclubs and adult entertainment venues will all shut.

Level 3 Hospitality businesses will be prohibited from selling alcohol and will close at

6pm with last entry at 5pm indoors and out.

Only essential hotel use. Leisure and tourism is non-essential (apart from locals) with essential being work-related use.

Level 4 This is considered the closest to the lockdown imposed in March and all hospitality will be closed.

Work-related hotel use only. No tourism.

General guidance Eating drinking while seated at tables is required at all levels.

Takeaways permitted for alcohol and food at all levels, as per existing arrangements.

Exceptions for airside premises (airports) and hotel room service apply at all levels.

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GREAT SCOT INTERVIEW

BY JASON CADDY

CRU HOLDINGS MD SCOTT MURRAY FEELS THAT GOVERNMENT HAS TREATED SCOTTISH HOSPITALITY APPALLINGLY DURING THE COVID CRISIS. HE MET WITH JASON CADDY RECENTLY TO ALSO DISCUSS WHAT THE NEW RESTRICTIONS HAVE MEANT FOR HIS SEVEN INVERNESS PUBS, HOW HE HAS LOST RESPECT FOR NICOLA STURGEON, AND HOW THE NUMBERS AND THE EVIDENCE JUST DON’T ADD UP TO THE CLOSING DOWN OF PUBS AND RESTAURANTS.

S

cott Murray’s opinions are as strong as his drive for maintaining excellence during these tough times across his seven-strong Inverness pub portfolio that employs 100 people. But out of Bar One, Angels Share, Scotch & Rye, The Keg, Prime Steak & Seafood, The Classroom, and Mix’d, three are closed with the rest operating a hugely reduced service.

Most of his staff are furloughed.

The Saturday before we spoke also saw the biggest downturn in his numbers since March – achieving just 12% to 15% of what they would normally expect to take on a Saturday in October, but he still wants to maintain a presence for the sake of his loyal customers and staff morale. They will also be lucky to cover staff costs in the venues that remain open, despite continual investments like a 30-capacity beer garden, blankets, and hot water bottles for customers in Prime Steak & Seafood.

Scott admits that he doesn’t tend to get too emotional about business and comes across as controlled, professional and well read. He prefers to channel any negative energy into finding solutions but this situation is nevertheless testing even his limits. And while acknowledging it’s tough at the top, he’s lost all respect for Nicola Sturgeon and her government’s treatment of hospitality businesses during the COVID crisis.

He said, “First of all, I have to say that she has a very difficult job and it’s very easy to sit here and say this is what you should have done and I’ll be honest, I would have done the same as she did up until very recently, except for tougher penalties for those who breach the lockdown restrictions perhaps.

“But now it appears that common sense and evidence are no longer playing a role and this is where she and the Scottish government has gone wrong lately. If the evidence is pointing in one way don’t ignore it, and this is where she’s lost my respect as a leader.

“We are the most regulated licensed industry in the world – there’s no safer place to be and I think the restrictions are misguided. The numbers speak for themselves and I don’t know where she’s getting her data. They’ve basically agreed with everything the hospitality industry has said and then done the opposite – like household gatherings being a much bigger problem than pubs. Right OK, so what are you going to do about it? I tell you what we’re going to shut pubs. Where’s the sense in that?”

“Hospitality opened in July, no major surge in cases. August no major surge in cases. There’s been no reduction in cases since the 10 pm curfew or the other restrictions like the ban on background music. What did happen before the surge? Schools and universities opened. Yet they still bring it all back to pubs. I just think that this opens the door to what the agenda really is.”

Scott says that the numbers just don’t add up where the £40 million pot for struggling pubs is concerned either. He said, “What also stuck in my throat is when she said that she didn’t have the

resource to police rogue operators, and while she acknowledged that the majority of us had spent tens of thousands of pounds making safe our venues, she then told us that she was going to shut us down anyway – oh and that they’d found £40 million to do it. This money will put 16,00 police on the street for a year but she doesn’t have the resource to police house parties either.

I feel she’s lost control. “ Scott feels that more and more regulations being piled on top of what is already a highly regulated industry smack of the nanny state and will only serve to drive alcohol sales underground and encourage a free-for-all.

He explained, “You can go into a supermarket and pick up some bananas that someone else has just picked up, no track and trace, go on public transport, go to gyms, but I can’t have a glass of wine with my lunch.

“It’s treating us and customers like school children. It’s like prohibition all over again and if you look at prohibition, it was 13 years of the violent crime rate increasing because of the opportunity handed to organised crime because of the rules of supply and demand that have been around since the Romans.

People want to drink, and you take it away, they will find it somewhere, and if you take it away from the licensed, then the unlicensed come in to fill that gap. If they don’t have the resource to deal with house parties how are they going to deal with organised crime? Sounds far fetched I know, but this is the road that we are on and people are already selling alcohol to houses and I don’t like the way this is heading.”

He hasn’t always lacked optimism during the whole COVID crisis though - and while admitting that lockdown was a roller coaster for him personally, he nevertheless had hope back then.

He said, “I started out with a very positive outlook trying to see what the opportunities were and when we knew that it was going to be three months and you could make a plan around that.

“But now it’s harder and harder to keep that positive hue on things because you don’t know what’s next. It’s completely outwith your own control as well. I have always said, ‘live and die by my own mistakes’ and when decision making is taken away from me it’s quite hard to be beholden to somebody else.

“We have a 100 staff that rely on us to pay their mortgages and rents and as much as through lockdown we were able to post videos and give them updates, you can’t do that now because as soon as you’ve given them the update it’s probably out of date.”

Scott started the business in 2009 and brother Grant whose role has just changed is also involved, as is lifelong friend Ken Loades.

He said, “Grant was multi-site manager looking after Scotch and Rye and Bar One and then he moved into a more managerial role, overseeing purchasing until recently. Since lockdown he’s running Mix’d full time because it’s become such a big beast and needs this level of concentration. You can’t just dip in and out of DRAM NOVEMBER 2020 21

GREAT SCOT it. Ken Loades was my first ever head chef, with me since day one, and is invaluable in helping me look after the day to day operation of the business.”

Scott’s customer service ethos is strong and he has been strongly influenced by what has seen on his frequent travels to Asia with wife Sarah and the couple also have a home in Thailand. He’s also a big scuba diving fan.

“We took a lot of customer service from our travels in Asia and brought it back to our businesses.

It’s a different class of service over there. Nothing is too much trouble.

If the waiter sees a customer is running low on cigarettes, for example, they will go and get them some more. They just know how to get it right without a fuss. We have tried to bring this ethos back to the business.

“I’ve always said ‘look after the customer first and profit will follow’. Even if you make a loss on something, if you make that customer happy the returns will be three-fold. If someone had a bad time and the right thing is to spend money to fix it then that’s what you do. Happy customers tell other people and there’s nothing clever about this, but it’s true. It’s the same with our staff. We have an open-door policy and during lockdown, we set up a hardship fund and we stepped in with a nostrings grant for a few of them that struggled to pay rent and bills.”

So how did it all start for Scott who is originally from Morayshire and whose father was in the RAF? “I left school and started my first hospitality job at the age of 14 as a kitchen porter and loved it. That’s when I first got the bug for cheffing - at The Kimberley Inn, Findhorn.

The same guy still has it now, John Hessel, and he had it long before I worked there.

“Then John opened a café bar and I worked there once I left school.

It had the first proper coffee machine in Forres and during the opening week I remember everybody being hyped up on espresso because they were so used to instant coffee. We were all very proud of it and it got cleaned down and serviced better than our houses did.

“Following a spot in banking, I went to work for Hilton Hotels as a training and development manager for a cluster of its hotels. After 22

DRAM NOVEMBER 2020

I was made redundant I moved into operations and loved it. In my first fortnight, I made sure I spent a day in every department to see how it was done and fell back in love with the hospitality industry really – apart from housekeeping. I wasn’t very good at that. I don’t know how they do it. It’s an art. I did this job for three years.

“Then I met a guy in a pub, as you do, and he happened to be a business development manager for a Pubco and he asked me if I’d be interested in taking on The Aberlour Hotel on a short term lease that they were struggling to find a tenant for just to see them through, so I did that.

I wouldn’t say that I made a great success of it but I learned a lot of lessons very quickly before they eventually found a permanent tenant.”

It was then that Scott moved to Inverness and after a few short-term pub leases for breweries, he came across the site in 2008 of what would eventually become his first outlet, Bar One. Back to the future and when does Scott see the COVID situation ending and would an expansion of the business beyond the confines of Inverness be on his radar once this is all behind us?

“We’ll be out of this in March, and I don’t know if this is because this is the end of the financial year and we all want to believe it won’t go beyond this point. I think we’ll have another big spike after which it will level out and we will learn to live with it like we always do. I don’ see COVID ever truly going away if I’m honest.

“As for expanding beyond Inverness, we tried it once before and we made mistakes. We were probably too consumed with the idea of moving outside Inverness and becoming more than just a Highland operator and were so focussed on this that we didn’t actually focus on what the opportunity was. Ultimately, we’d like to do something with Scotch & Rye brand and open more of them across Scotland but right now it’s all about consolidation, and ensuring the survival of our business and our teams.”

incorporating the DRAM AWARDS 2020

W

e all may be operating under challenging circumstances to say the least. You have been open, and operating, closed and not - it has been a roller coaster... that’s why we want to celebrate the resilience of the trade. Everyone is putting their heart and soul into keeping their businesses going and are operating to the best standards and practices set out by Government - you deserve a huge pat on the back and our awards aim to do just that recognising the effort that you have all made.

This year’s Scottish Bar and Pub Awards are going to be different. Out first ever online awards show isn’t only live and online, it will be interactive, there will be tables to join and you can network with your other friends and colleagues and there will be entertainment.

The awards will be on 25 November and the pre party will start at 7pm. The theme is prohibition and the security at the door when you enter might expect at least a nod to the theme of the night – so wear a boa, a hat, or something more exciting! Full fancy dress is also encouraged!

The awards show is expected to start at 7.30pm with an after party starting at around 9pm.

We will have more details and information over the coming few weeks and will be in touch with the nominees to check on set-up and any requirements. We will be presenting the awards live and at the winner’s location and we will have people around the country ready.

Finally, you will need to register for your ticket online to attend so that we know how many to cater for and we will provide details of how to do this over the next week or two. If you want to watch email news@mediaworldltd.com to ensure you get a link.

AWARDS: 25TH NOVEMBER

DOG-FRIENDLY PUB OF THE YEAR

BARRAS ART & DESIGN

CUSTOMER SERVICE AWARD

Glasgow

CHURCH ON THE HILL Glasgow

THE AULDHOUSE

THE CORNER HOUSE

East Kilbride

Kilwinning

BREWHEMIA

DOUGLAS ARMS

Edinburgh

Dumfries

THE BANK CAFE BAR

ROEBANK HOTEL

Glasgow

Beith

THE BRIG AND THE BARREL

THE EAGLE TAVERN

BUCK’S BAR

SIBERIA BAR & GRILL

Glasgow

Aberdeen

Prestwick

Dunbar

Congratulations to Brewhemia for being nominated for "Dog Friendly Pub"

COMMUNITY PUB OF THE YEAR

Best wishes from all at Bakery Andante Supplying businesses throughout Edinburgh with the highest quality, no additive, breads & pastries, and the largest selection of real sourdoughs Amazing Artisan Breads – 10 Years In The Making – 2010-2020

THE ADAMSON HOTEL/ PUBLIC BAR

HUGO’S BAR & CAFE Dalgety Bay

Crossford, Fife

FINSBAY

THE TOWNHEAD HOTEL

Milngavie

Lockerbie

THE HILLEND TAVERN

THE WEST END BAR

Hillend

Blantyre

www.bakeryandante.co.uk info@bakeryandante.co.uk

WHISKY GURU OF THE YEAR

ROB BEATON

GILLIAN KIRKLAND

The Malt Room, Inverness

The Piper Whisky Bar

CONNOISSEURS CHOICE WHISKY BAR OF THE YEAR

ARDSHIEL HOTEL Campbeltown

THE PIPER WHISKY BAR Glasgow

EMMA DUNBAR Station Hotel Bar, Aberlour

DAVID HOWIE Buzzworks, Ayrshire

FLORA GRANT/MARION MCKINNON, THE ARDSHIEL Campbeltown

FRANK/GERALDINE MURPHY The Pot Still, Glasgow

THE CRAIGELLACHIE HOTEL Craigellachie

WHISKY SOCIETY Glasgow

THE SCOTCH MALT

THE POT STILL

SCOTCH

Glasgow

Edinburgh

KOPPARBERG BEST AND MOST IMPROVED OUTSIDE AREA

Good Luck Word Up!

ANGELS

THE BRIG & BARREL

Uddingston

Dunbar

CRANSIDE

SMITHS

Glasgow

Ayr

THE FORT

WORD UP

Broughty Ferry

Greenock

#WEAREVK

WEE GUIDE RESTAURANT OF THE YEAR

SEA CHANGE E VOLUTION AWARD

APPLECROSS INN

FF WEST END

Applecross

Glasgow

BUZZWORKS Ayrshire

CAFE ST HONORE

KIRKTON INN

Edinburgh

Dalrymple

THE CAIRN LODGE

TWO FAT LADIES

Auchterarder

Glasgow

MACGOCHANS Tobermory

DU VIN BOUCHERS

VESTA

Linlithgow

Edinburgh

PUB OF THE YEAR

THE BLACK BULL Moffat

THE PIPER WHISKY BAR Glasgow

THE SMOKING GOAT Ayr

THE TOWNHEAD HOTEL Lockerbie

THE BRIG & BARREL Dunbar

THE POT STILL Glasgow

THE SWAN Eaglesham

THE TYNESIDE TAVERN Haddington

THE RAILWAY TAVERN Motherwell

THE THORNWOOD Glasgow

COCKTAIL BAR/INITIATIVE OF THE YEAR INDEPENDENT OPERATOR OF THE YEAR THE GLASGOW COCKTAIL COLLECTIVE

THE GATE Glasgow

Glasgow

BUZZWORKS

THE CORTE LEISURE GROUP

Ayrshire

Edinburgh

DECANTER

HOUSE OF GODS

Edinburgh

Edinburgh

2020 LICENSED TRADE HEROES CALEDONIAN HERITABLE

SIGNATURE PUBS Edinburgh

Edinburgh

SUPPLIER OF THE YEAR COVID-19 BEST PRACTICE AWARD LIFETIME ACHIEVEMENT AWARD ALL TO BE REVEALED ON 25TH NOVEMBER

Gin from Italy

gratulations The Thornwood for being nominated for Congratulations to The Thornwood for being nominated for b of The Year’ ‘Pub of The Year’ from the Malfy team

OY RESPONSIBLY.

Gin from Italy

from the Malfy team

ENJOY RESPONSIBLY.

The Bar Apprentice Programme will now take place at the start of 2021 - in the interim Wm Grant have asked businesses around the country to nominate young employees who they believe have gone above and beyond during Covid-19. The nominees to date are: Tyler Wade, Tigerlily; Alex Macdougall, Tigerlily; John Watt, Candy Bar; Nathan Fisher, Angels; Liam Glancy, Angels; Ross Thomson, Cornhill Castle; Paige Holbein, The Torrance Hotel; Jack Ross, Raise The Bar;Lewis Mclean, Forgans; Nikolas Potiriadis, The Vic; Callum Bell, Social; Dan Boardman, Signature Pubs; William Sanna, Corinthian; Aiden Pendergast, Social; Sean Muir, The Parkville.

WILL IT ALL END IN ‘TIERS’?

BY STEPHEN MONTGOMERY

T

he end of another week, the end of another set of restrictions, and about to enter the new 5 tier Strategic Framework, and now we also have thrown into the pot an England lockdown.

So where exactly are we, what does it mean to each business, and what is the level of funding available, or will you be eligible for JSS closed, or JSS open? At the time of writing this article I don’t even know myself. This is exactly the problem.

Last weekend myself and colleagues from 3 other trade bodies, who work very closely, spent the full weekend locked away putting together a draft proposal to submit to Scottish Government. Within that proposal we set out what we as an industry thought would be both workable, and safe, to allow the trade to operate “viably”.

There were no fancy requests for anything elaborate, just a plan to try and help the industry survive, not in a profitable way, but just enough to allow us to coast through, keep out businesses afloat, and retain our fantastic teams.

This was presented to Government officials on Monday evening, and fully explained. It was felt that we were giving a vital input into this agreement, and we were told that discussions were ongoing, but no decisions had been made. My personal thoughts were that we had all done a fantastic job in only two days, of presenting “our plan”, and I came away from that meeting with optimism and a hope that maybe now, after all this time, we were actually being listened to. What we then saw on Tuesday just before the debate completely shocked me. Nothing that we had suggested seemed to have even been taken into consideration. Those words came to mind again “lip service”. This just caused further frustration, and anger, and showed the further discord that there is between the policy makers and those it effects.

Then as we went into the weekend, after days of trying to pull levels together to make sure that businesses were able to take full advantage of the JSS, and the grants funding which may become available, we only get the regulations and guidance at 8.20pm on a Friday night. What are we supposed to do with this at that time of the day, when business owners are left wondering about stock ordering, planning menus, rotas, marketing and everything else that goes along with the cost of reopening or indeed the reverse of shutting a business down? Over the weekend my phone hasn’t stopped ringing and messages coming through from operators AND staff members asking for advice on where they are. Business owners and staff members in tears, wondering if they will be able to open, and for staff wondering if they actually will have a job.

This is no way to treat a trade that has toed the party line for long enough, taken on board every restriction imposed on it, and a trade that has opened and closed so many times after last minute announcements.

So where are we now? Who knows. Will we go into a lockdown?

Who knows. One thing we do need to know though is that “if” there is to be another lock down here in Scotland, the Scottish

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Government owe it to us to be upfront. Tell us in time rather than stand in front of the nation and announce it when it will again be too late for us to plan. We can’t just flick the lights and lock the doors, we have had to do this so many times, and all at a financial cost.

The political football that is being played between Westminster and Edinburgh has got to stop. The hospitality sector can not be the ball in that game. Westminster must be clear, fair and decisive in the funding that will be available to Scotland in all eventualities, and these must be made clear to our sector, who can then make clear minded decisions on their own judgement, rather than those decisions being imposed on us by others.

Stephen Montgomery Scottish Hospitality Group

THE NO1 CHOICE FOR GAMING AND LEISURE EQUIPMENT FOR PUBS, BARS & RESTAURANTS

For more information contact us on: 0141 946 0444

www.simsautomatics.co.uk

THIS MONTH OUR Q&A IS WITH SARAH BERARDI, HENDRICK’S GIN AMBASSADOR What does your role entail?

I am the Hendrick’s Gin Brand Ambassador for Scotland and North England, which is so exciting as means I get to work with some of the best in the hospitality industry. My role entails engaging with different bartenders from across the region, while also sharing liquid education around Hendrick’s Gin and our most recently launched, Hendrick’s Absinthe. I get to bring people into the amazing world of Hendrick’s, as well as help to shine a light on all of the amazing bars and bartenders in the industry.

What are you biggest challenges?

My biggest challenges so far have been engaging with bars and bartenders now that interactions have become more virtual. I’ve learned some new tricks like video editing and photography, in hopes of creating content that is both engaging and entertaining. It was fairly difficult at first, but now I’m absolutely loving it, and hopefully it has put a smile on a few people’s faces. Who knew the humble cucumber had so many uses! If you’d like to follow along you can find me on Instagram @sarahkberardi.

What do you love about it?

There is so much to love in this role and I find myself very fortunate. I think my favourite thing is meeting new people, seeing new things they’ve done and what they have created with Hendrick’s in the past. Seeing people’s creativity is such an amazing thing to be able to experience. In a role like this you get to meet people from all walks of life, each with a different story to tell. I really love making people happy and trying to make people laugh, and Hendrick’s is such an easy brand to be entertaining with.

What did you do before?

I worked in and ran bars in Dundee for almost 4 years. I was a part of the Macmerry300 group in Dundee, where I ran venues including Draffens and The Blue Room. Before that, I was a bartender in New Orleans for several years.

I’ve only ever worked in the hospitality industry, and I wouldn’t trade that for the world.

What is your favourite drink?

My all-time favourite drink is the French 75. Perfect for celebrating, perfect for this time of year – it’s a drink that I feel brings happiness and it pairs wonderfully with Hendrick’s. It’s a drink that has ties to both Dundee and New Orleans, and for that reason it’ll always have a place in my heart.

What is the single bit of advice you have had which has stood you in good stead?

Don’t put off until tomorrow what you can do today. It sounds cliché, but with everything going on it’s easy to get distracted or procrastinate; I know I’m super guilty of it at times. Lately I’ve been trying to follow this rule, and it has helped me so much.

DRAM NOVEMBER 2020 29

No 26 by the Sea, The Corran Esplanade, Oban

NO 26 BY THE SEA

O

ban-based hospitality entrepreneur, Paul Sloan, of Diversity Leisure has opened a new boutique hotel in Oban.

The nine-room property is called No. 26 By The Sea and has been designed by Dominic Paul of Glasgow-based IBDP. The new hotel was formerly the Ach-Na-Mara, or Meadow By The Sea, guesthouse.

The Victorian building was originally built in 1895, and is located by the sea, on the Corran Esplanade. as a result the rooms have great views of the bay and islands.

The rooms have all been individually themed. There is a cabin room, a garden room and a Scottish room, the latter has a four-poster bed.

Some rooms have balconies to make the most of the great views and the hotel also has a private garden.

The hotelâ&#x20AC;&#x2122;s public areas feature jewel colours, bespoke furnishings which have been sourced from around the world - the result is a warm and inviting space with lots to comment on.

The owners describe it as a Stylistic Boutique House Hotel, it certainly is.

It also has an Honesty Bar. General Manager Ioana Moldovan explains, â&#x20AC;&#x153;We decided to have an Honesty

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Bar as we want our guests to feel as they are home away from home(is basically a bar without a bartender and guests help themselves). To enjoy the true taste of Scotland, we fully stocked the bar with a large variety of local products as Whisky, Rum, Gin, Vodka, Liqueurs etc.

The bedroom, which have all been individually themed feature curtains and soft furnishing supplied by Select Contract Furniture. They too are colourful and in keeping with the hotelâ&#x20AC;&#x2122;s quirky feel.

From baths at the foot of your bed to a room which makes you feel that you are in Sweden instead of Oban, there is plenty to catch your attention.

Owner Paul Sloan also owns various restaurants and bars throughout Scotland and his love of food is demonstrated by the events the hotel plans to hold once COVID allows. They will include Cooking Classes and Wine Club. The No 26 Cook School is both informal but informative, whether a beginner or a pro, it will teach the basics as well as in-depth techniques to create some of the most amazing culinary dishes from around the world.

www.no26bythesea.com

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Paul Verrico e: paul.verrico@prontoceramics.co.uk m: 07768 948 949

prontoceramics.co.uk DRAM NOVEMBER 2020 31

Winter Warmers Salted Honey Old Fashioned

INGREDIENTS

METHOD

• 50ml Highland Park • 12-Year-Old • 10ml Honey Syrup (1:1) • Pinch of smoked sea salt • Dash of orange bitters • Dash of Angostura bitters

Add all ingredients to an ice filled mixing glass Stir for 25 seconds and strain into a rocks glass filled with ice

Smoky French Martini

INGREDIENTS

METHOD

• 25ml Laphroaig® 10-Year-Old • 25ml Chambord • 50ml pineapple juice • 10ml lemon juice

Pour all ingredients into a shaker tin Fill with ice and shake hard for 8 seconds Strain into a chilled coupette

GARNISH

GARNISH

A fresh bramble

An orange twist

Spiced Berry Star Hill Spritz

INGREDIENTS

METHOD

• 35ml Maker’s Mark • 15ml Galliano Aperitivo or Aperol • 15ml Passion fruit syrup • 15ml Lemon juice • Lengthened with soda / Prosecco

Pour all measured ingredients into a shaker Fill with ice and shake hard for 5 seconds Strain into glass Fill with ice Lengthen with your fizz of choice

Naked Berry Sour

INGREDIENTS

METHOD

• 50ml Naked Grouse • 30ml Cloudy apple juice • 10ml Sugar syrup • 4 x Blackberries • 15ml Freshly squeezed lemon juice

Add all ingredients into a shaker, followed by ice and shake Strain all of the ingredients into a fresh glass filled with ice Garnish with a lemon wheel and blackberries No egg, no hassle – just like the original sour - The Naked Sour

GARNISH Lemon wheel and a blackberry

DRAM NOVEMBER 2020 33

Winter Warmers Winter Fruit Hot Toddy

Pear Mulled Cider

This inviting winter cocktail combines the sweet berry flavours of Kopparberg Mixed Fruit or Kopparberg Strawberry & Lime Gin, with lemon and cranberry to balance – For a punchy, and warming serve, perfect for cosy winter nights. Create in a large batch and enjoy with family and friends, for an inviting alternative to mulled wine.

This warming Pear Mulled Cider is the perfect sharing cocktail to enjoy with friends.

The punchy flavour of pear is complimented by the sweet cloudy apple, whilst the rosemary adds a decadent touch. Swap out for Alcohol-Free for a festive serve that everyone can enjoy.

INGREDIENTS

METHOD

INGREDIENTS

• 50ml Kopparberg Mixed Fruit or Strawberry & Lime Gin • 100ml cranberry juice • 15ml lemon juice • 1/2 teaspoon brown sugar

Combine all ingredients in a saucepan, over a low heat Allow to simmer for all ingredients to infuse. Serve in your favourite mug and garnish with skewered raspberries Skål!

• 1 bottle Pear Cider • 150ml cloudy apple juice • 3 sprigs rosemary • ½ teaspoon nutmeg

METHOD Combine all ingredients in a saucepan, over a low heat Allow to simmer for all ingredients to infuse. Serve in your favourite mug and garnish with a sprig of rosemary Skål!

The Glenlivet Hot Toddy INGREDIENTS • 50ml The Glenlivet Founder’s Reserve • 15ml lemon juice • 75ml hot water • Teaspoon honey • 2 dashes angostura bitters

METHOD Build all ingredients in an enamel mug.

GARNISH With a lemon wedge (studded with cloves if possible)

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Golden Hour

INGREDIENTS

METHOD

• 10ml Creme de Peche Liqueur • 5ml Maraschino Liqueur • 1 Strawberry (Cut into Quarters) • 2 Raspberries (Cut into Halves) • 3 Blueberries (Cut into Halves) • 75ml Moët & Chandon Brut Impérial

Add the cut berries the Moët large glass and gently press with the back of a spoon, add liqueurs and top with Champagne and stir. Fill glass with cubed ice.

GARNISH

La Favorite

INGREDIENTS

METHOD

• 10ml DOM Benedictine

Add the first three ingredients into a cocktail shaker.

Shake with cubed ice and strain into a champagne flute and top with Champagne.

• 15ml Lemon Juice • 15ml Honey Syrup* • 75ml Moët & Chandon Rosé Impérial

Two Mint Sprigs and some Berries and serve with a smile.

Gordon’s Mulled Pink Gin INGREDIENTS • 50ml Gordon’s Pink • 200ml Cranberry juice • 25ml Ginger syrup (top tip – try using the syrup from a jar of stem ginger in syrup)

METHOD Combine all ingredients in a heat proof vessel and steam using a coffee machine steam wand, alternatively combine all ingredients in an electric urn boiler and heat serve.

Empty the serving vessel and fill with the freshly heated cocktail.

DRAM NOVEMBER 2020 35

Winter Warmers Arran Collins INGREDIENTS • 50ml Arran Barrel Reserve • 15ml Italicus • Lengthened with Cloudy lemonade • Ice and lemon wedge

METHOD Pour Arran Barrel Reserve and Italicus into a rocks glass over ice and top with cloudy lemonade.

GARNISH

With a lemon wedge.

Winterful and Ginger INGREDIENTS • Ice

• 50ml Martin Millers Gin Winterful • 150ml ginger beer

METHOD Pour all the ingredients into a highball glass, stir and finish with a lime wheel and grated nutmeg

GARNISH

Lime wheel and grated nutmeg

ENGLAND

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.

ICELAND

Talisker Campfire Hot Chocolate INGREDIENTS • 50ml Talisker (10yr, Storm or Skye) • 30ml Boiling water • 60g Dark Chocolate (60%) • 150ml Milk (Dairy or Oat) • 10ml Golden Syrup • Garnish – Toasted Marshmallow & spice dust

METHOD Mix the chocolate in with the hot water and stir until melted. Then add all other ingredients and steam on a coffee machine milk wand.

Alternatively combine all ingredients in an electric urn boiler and heat serve.

Pour into a mug and garnish.

Edinburgh Hot Classic G & T

Bramble & Honey Mulled Gin

INGREDIENTS

METHOD

INGREDIENTS

• 50ml EG Classic • 100ml tonic syrup, topped with 500ml hot water • 75ml fresh orange juice from the fruit

Combine all ingredients warm through and serve

• 150ml EG Bramble & Honey • 250ml red wine • 400ml cloudy apple juice • 4 tablespoons of sugar • 100ml freshly squeezed orange juice

GARNISH Garnish with orange wheel studded with cloves

• 6 cloves • 2 cinnamon sticks • 1 star anise

METHOD Heat up and serve

DRAM NOVEMBER 2020 37

SUE SAYS @dramscotland

/dram.scotland

Talk about being on a rollercoaster. At the beginning of this pandemic we were arguing for financial support and 2m – 1m.

That seems like a lifetime ago. Probably the 2m – 1m is the only success the trade has had. Financial support is still not what it should be – and just about everything we have asked for from music to guidance (a week in advance) has gone by the wayside.

The trade organisations are all fighting your corner and they came together on two initiatives over the last month – the legal fight and a new billboard campaign to remind people the hospitality industry is all about people and jobs.

Hospitality is not just a name it is thousands of people with families and financial obligations. That’s what the campaign is there to do – get the public onside. Thanks to all involved particulary Taste Communications and Ocean Scotland.

Stephen Montgomery and Gavin Stevenson have been working tirelessly working on an amendment to the tier system which if the government would consider could be the difference between hospitality businesses being viable or not viable. Here’s hoping that it is given some consideration.

As we went to press the row over the furlough system rumbles on. The trade doesn’t want to shut down again. Although furlough has been extended and is now back at 80% (a bright spot in an otherwise dismal week) there is a financial cost to opening up and closing. (see the SHG’s estimate right) which many cannot afford. The Scottish government should be taking these additional costs into account when compensating.

with the trade - or perhaps should I say they asked for input at the last moment and then didn’t use the recommendations from the trade. We are now begging for a couple extra hours and the right to sell alcohol in safe venues... and for hotel guests to be able to have wine with their meal - this really feels like prohibition.

I hear that being open on Level 3 is as good as being closed.

There are little or no sales after 3pm and little interest in most venues before 10.30am so furlough has been a godsend. But the cost of opening and closing and the uncertainty for employers and employees is also taking its mental health toll too. Many experienced licensees are finding themselves adrift in a world which is not ‘hospitality’ as they know or want it. Calling it “demoralising and unstainable”. I do hope they hang in there.

And finally, I take my hat off to Giovanna Eusebi who challenged Glasgow City Council on the definition of a cafe – and won.

She paved the way for many others to challenge their local councils – they too were reassessed. Well done.

THE AVERAGE COST OF OPENING AND CLOSING

It is also disappointing that licensing boards are not refunding licensees for the period of the year which they have not been able to sell alcohol or for when they were closed. This is a decision made at local level – so you really do need to make representations to your local councils. Licensing fees are supposed to be ‘non-profit’ making. I would imagine a Freedom of Information Request would reveal that profits have been made this year on the back of the licensed trade.

It’s difficult to comment in the magazine on ongoing issues because things do change from day to day, sometimes hour to hour. The Tier System was brought in without any consultation

DRAM DRINKS RETAILING AND MARKETING PUBLISHED BY MEDIA WORLD LIMITED t: 0141 221 6965 e: news@mediaworldltd.com w: dramscotland.co.uk Publisher-Editor Susan Young • Editor Jason Caddy • Chairman Noel Young • Advertising Julia Smith • Michellel MacSwan •Nikki Oji • Social Media Jennifer Smith Production Fiona Gauld, • Admin Rebecca Orr The publishers, authors and printers cannot accept liability for errors or omissions. Any transparencies or artwork will be accepted at owner’s risk. All rights reserved. No part of this publication may be reproduced in any form without the written permission of the copyright holder and publisher, application for which should be made to the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © Media World Limited 2020. Printed by Stephens & George Print Group.

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NEW

Introducing MadrĂ­ Excepcional A New Modern European Lager, a collaboration between the La Sagra Brewery in Spain and Molson Coors.

Now available exclusively in the On-Trade.

Brewed in the UK.