DRAM October 2016

DRAM

314

DRINKS RETAILING AND MARKETING

@dramscotland

DRAM MAGAZINE October 2016 ISSN 1470-241X

/dram.scotland

BADABOOM TEAM CELEBRATE10TH BIRTHDAY

MALCOLM DUCK . THE CORNER HOUSE . WINE FOCUS . BAG O’ NAILS

DRINKS RETAILING AND MARKETING

WELCOME

T

here’s plenty going on in the licensed trade and particularly in the West. This month reporter Laura Smith headed off to Kilwinning to see Buzzwork’s latest venue while Mairi Clark popped into the Birdtree and Bellfish, but not before the duo visited the newly opened Bag O’Nails.

Meanwhile Annabelle Love went East to catch up with veteran restaurateur Malcolm Duck - see our licensee interview on pages 22-24.

Our drinks focus this month is on wine. We debunk a few myths and aim to share with you some interesting facts.

We have absolutely tonnes of great photos from our awards in August so we have shared some more on pages 16 and 17, but check out the website for the whole set! And our Roundup pages feature some pics from the recent Badaboom 10th birthday party. Our cover shows a picture from the event which was great fun.

Finally a big apology to our finalists in Dog Friendly Pub of the year who didn’t get a shout out last month.

They were The Barn in Oban, The Steading in Edinburgh and The Ben Nevis in Glasgow and of course the winner The Lord of the Isles in Craobh Haven.

Susan Young Editor susan@mediaworldltd.com dramscotland.co.uk

@dramscotland

/dram.scotland

CONTENTS October

2016

FEATURES

16 19 22 26

SCOTTISH BAR AND PUB AWARDS More images from the awards night.

WINE AN OVERVIEW

Lots of interesting facts about Wine.

AN ADAPTABLE DUCK

Annabelle Love interviews Malcolm Duck.

DESIGN FOCUS

Laura Smith and Mairi Clark check out The Corner House, Birdtree and Bellfish and Bag O’Nails.

REGULARS

4 9 39

NEWS

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

BRAND NEWS

All the latest brand news.

SUE SAYS

Straight talking from our very own Editor.

DRAM OCTOBER 2016 3

Glasgow says hola to Ibérica Spanish restaurant chain Ibérica has opened its first Scottish restaurant on St Vincent Street in Glasgow in the former Royal Bank of Scotland building. The venue will seat 113 diners.

Iberica’s Managing director, Marcos Fernandez, said, “With so many similarities between the north of Spain and Scotland, we’ve been very keen to connect with our Celtic roots and open a restaurant in Glasgow.

We’re aware that there is a lively restaurant scene in the city and the people are always keen to try something new, so we’re sure the authentic, high-quality yet affordable dining experience we can offer at Ibérica will definitely be of interest.”

Have you heard?

Five Guys, the burger chain, will open in Aberdeen this month at the main entrance of the Bon Accord Centre.

INDIAN VENTURE FOR SLOAN AND GIZZI Paul Sloan and Mario Gizzi have a new venture in the shape of the Chaakoo Bombay Cafe. The two, who teamed up to launch Topolabamba a few years ago, have moved from Mexican to Indian and Iranian food with the new restaurant which is located on the on the site of the former Irish theme bar Failte on St Vincent Street in Glasgow. The Chaakoo Bombay Cafe has been designed by IBDP, the interior designers who also worked on Topolabamba. There are also plans to roll the concept out to Edinburgh next year.

General Manager Denny Pereira told Dram, “I originally started working with Paul at The Waterfront Fish House in Oban, and came to Glasgow to work on Topolobamba. We’ve talked about

creating something like Chaakoo for a while. The restaurant will have 130 covers and will serve Iranian and Indian cuisine in the form of small plates, curries and kebabs. Marc Honeyman [of Topolabamba] will be executive chef, and will be aiming to create tastes from Bombay, India and Indo-China inspired food. ” Chaakoo- which means knife in Hindu - will also open from 9am, serving hot breakfasts, cakes, fruit juices and the traditional yogurt-based drink, lassi.

Pereira continued, “In terms of design, we have kept as many of the original features from Failte as possible. We tried to keep the feeling of the late 1950’s but with a Bollywood twist for instance we’ll be hanging original Bollywood posters we’ve imported.”

THE VOYAGE OF BUCK EMBARKS IN EDINBURGH The Voyage of Buck is set to open on William Street in Edinburgh’s West End in October on the site of the former Bert’s Bar, which was taken over by the Big Red Teapot team last year.

The new cocktail bar and restaurant is the latest venture from Colin Church and Martin Luney, Big Red Teapot’s owners, who also operate Edinburgh outlets Hamilton’s, The Blackbird and Treacle. The duo operated it as Bert’s Bar for a number of months before closing for the reincarnation as The Voyage of Buck. The concept for the new venue is based on fictitious world traveller William “Buck” Clarence and his travels during the 1900s – 1930s, which will be reflected in the venue’s Edwardian-era inspired design. Buck’s travels to Paris, Taipei, Cairo and Havana will also inspire both the cocktail and food menu. It will have a capacity of 60 covers, and food will be served 10am – 10pm, with the menu changing every month.

Martin Luney told DRAM, “This is the first time we’ve ever done a concept bar. We created a character and picked a time frame we were very interested in. The 1900s-30s is a really interesting time period creatively, with Hollywood and Prohibition, but there are so many Speakeasy styles we wanted to take our own London slant on it rather than American.”

4 DRAM OCTOBER 2016

NEWS

WWW.DRAMSCOTLAND.CO.UK

The new Finsbay Bar and Restaurant owned and operated

by Billy Milligan and business partner Alasdair Kellock, is going down a storm with Milngavie residents. The venue, which is fully of quirky and kitsch 70’s ideas or ‘granny chic’ as it has been lovingly described, has been kitted out

by Billy and his team, who obviously have an eye for detail.

Everything from an original old school blackboard to vintage G-Plan furniture, and a peacock chair, was sourced through rummaging through second hand shops and sourced from salvage experts. Billy told DRAM, “I did all the design myself and it’s funny when people come in it always reminds them of something in their past. We’ve used vintage wallpaper, clocks and seating and it is busy all day. We don’t seem to have a down time at all and it has been like that from the day we opened. We are getting all ages, and at night am quite surprised at the amount of cocktails we are selling. During the day we get folk in for coffee, lunch and late lunches and because we are dog friendly too we get a lot of dog walkers.”

The Old Toll Bar on the corner of Paisley Road West and Admiral Street will soon re-open under the same name, after lying empty for three years. Mido Soliman and Tony Lewis, of the newly established Old Toll Inns, are behind the venture. Mido told DRAM, “The iconic bar has been stripped back to its original features. The optics, TV screens and gaming machines are gone, replaced by retro boardgames, books and a vinyl record player that customers are welcome to use.

He added, “We will be providing a rotation of Scottish craft beers and classic cocktails shaken up by Jide Sosimi, former Head Bartender at the Balmoral Hotel in Edinburgh. “Locals I’ve been talking to who used to drink in the bar are really receptive to the changes and are excited to see us open. The bar is steeped in history so we’re excited to bring it back to life.”

The bar dates back to 1874 and was even a film location for Filth when actor James McAvoy filmed scenes there in 2012.

BREAD MEATS BREAD OPENS IN WEST END Luli Avdyli has moved into the West End of Glasgow with his very popular Bread Meats Bread diner. The brand, one of the few independently owned burger places, that has proved a runaway success has been operating at the corner of Renfield Street and St Vincent Street for the last couple of years and has seen off the likes of Burger Meats Bun and Jacker De Viande. Now west enders will have the pleasure of his popular burger offering with the opening of Bread Meats Bread 695 Great Western Road.

Luli told DRAM, “The West End is where we initially wanted to open, as we really wanted a big unit, so we are very excited to finally open

our flagship Bread Meats Bread.

“We will have over 70 covers so it will be much bigger than the Edinburgh and Glasgow venues. For the first time, we will be able to accommodate bookings for larger numbers in both the main restaurant and a new private area. We are also adding dishes that you won’t be able to get in the other restaurants, like starters and desserts. It’s going to be much more warm, cosy and comfortable, and we will have proper Chesterfield-style booths. We’re also going with the same open kitchen upstairs and a separate, full bar. The response from customers has been amazing so we are really looking forward to it.”

The Griffin in Glasgow’s Charing Cross has been given a refresh after being taken over by Oli Norman, and business partner Stephen White earlier this year. Next on the agenda is recent acquisition Maggie Mays. Oli Norman told DRAM, “We’ve been carrying out a lot of work in The Griffin over the past few months - a mix of logistical improvements, restoring beautiful original features and creating some really exciting new spaces in The Gin Palace and The Stage Door – a beautiful private function room for parties of up to 60.

n.b. bar & hotel

The Old Toll Bar returns to Glasgow

Six Degrees North has brought its beer offering to the Capital opening a bar on the site of the former gin hostelry, Mother’s. Now instead of specialising in gin the pub boasts more than 40 beers on tap, although it also offers a good range of spirits and of course gin. The bar is also serving food. This brings the number of outlets operated by the company to four and this is the first one in Edinburgh.

The Savings Bank is the latest bar to open in Glasgow’s Bridge Street.

Owned by events company InHouse, the bar, which was originally a hatters shop, before becoming a Victorian Bank now has a new lease of life having undergone an extensive refurbishment which has seen owners restore the Saving Bank to its former glory. It is now being promoted as a “ glamorous, vintage-styled event spaces.”

The Savings Bank is located at 67 Bridge Street, Glasgow.

All Bar One has opened its third Edinburgh venue with the launch of its new Edinburgh Airport bar.All Bar One Edinburgh Airport general manager, Lewis Masterson, said, “The bar looks absolutely fantastic. Guests can experience the contemporary design, together with the fresh tastes on our new menu and indulge in some refreshing pre-flight drinks.”

The chain now operates four venues in Scotland, including All Bar One Glasgow.

Epicurean is a new bar which will open on the ground floor of The G&V Royal Mile Hotel in Edinburgh shortly. The bar will also serve a selection of Scottish spirits and malts, artisanal Mediterranean spirits, craft beers and wines from select small producer vineyards, as well as an all-day dining menu with Mediterranean snacks. It will also serve cocktails using home grown flowers and herbs from the hotel’s EvoGro hydroponic – a state-of-the art systems that optmizes growing conditions.

DRAM OCTOBER 2016 5

NEWS New look for Ramada Glasgow Airport Hotel Ramada Glasgow Airport Hotel will rebrand as a Courtyard by Marriott following a major refurbishment of its 114 bedrooms, reception space and conferencing, hospitality and leisure facilities.

The multi-million pound makeover of the hotel, owned by Cairn Group, will cover a complete refit of the ground floor, which includes the hotel’s restaurant and bar venue The Bistro, a fitness centre and new business centre located within the lobby.

On completion it will be one of only two Courtyard by Marriott hotels in Scotland, alongside Aberdeen, and and the first in the UK to carry the latest 2.1 Courtyard design. Future plans for the Courtyard by Marriott Glasgow Airport comprise of the addition of 56 bedrooms to bring the total number at the property to 170 by mid-2017.

Specialises in the supply and service of all types of espresso, cappuccino, filter, instant, bean to cup and bulk brew coffee machines to commercial customers throughout Scotland.

Over the last 27 years, we have supplied and serviced high quality coffee machines across a wide range of businesses and organisations, wherever coffee is served to the public.

Caledonian Espresso Service Unit 8 Dumbryden Industrial estate, Edinburgh, EH14 2AB Tel: 0131 453 1993 Mobile: 07919 173111 www.caledonianespresso.co.uk 6 DRAM OCTOBER 2016

Business at Buck's Bar has got off to a flying start after opening in Glasgow on 2 September.

While it’s taken over the space of former burger bar Jacker de Viande, Buck's specialises in 'authentic' buttermilk fried chicken, beer, bourbon and live rock music.

It's the third restaurant from Michael Bergson, the man behind successful Glasgow pizza places SoHo and Little SoHo. Bergson was inspired to bring the popular American dish to Glasgow after getting a taste for buttermilk fried chicken on a trip to New York. While the city isn't short on American-style restaurants, Bergson says this key ingredient sets Buck's apart.

He told DRAM, “It's all about the chicken at Buck’s and we've had an amazing response. After two weeks we already had repeat custom. It's something different in Glasgow.

“Buttermilk fried chicken is practically a religion in the States but no one has really done it here before. Our fried chicken and waffles are flying out the door, people can't get enough of it.”

MEET “BREW + PRESS” Brew + Press is the new hand-picked sales and marketing team from Molson Coors, who say the company have been “assembled to share their love and respect of beer and cider.”

They aim to deliver amazing experiences to consumers, including beer sommeliers and former cocktail bar managers, by bringing brands to life, through in-outlet activations and immersions.

Rekorderlig, Blue Moon, Staropramen, Sharp’s Atlantic & Wolf Rock and Franciscan Well Chieftain IPA will sit at the heart of Brew + Press alongside other well-loved and newly-launched brands. The Brew + Press team will share their love and respect for beer and cider by telling as many people as they can the fascinating stories and beguiling histories that sit behind each brand. Whether custom-built beaches, beer and food pairings or cocktail masterclasses, the Brew + Press team will create amazing experiences people will remember forever.

Ed Hughes, Beer Sommelier for Brew + Press added, “The brewing industry has traditionally been shy in educating people on the different styles and flavours of beer and cider. The average wine drinker can name a grape variety, or perhaps a region. The average beer drinker generally only knows whether they prefer lager, ale or stout. Sharing our love and respect for beer and cider with as many people as we can will change all that.”

For Scotland’s Best-selling ale and an unbeatable range of craft-brewed beers…

Shouldn’t you be talking to Belhaven?

Belhaven Best is Scotland’s best-loved Best, with 35% market share of keg ales* We also sell all other brands your customers want to see within beers, wines, spirits and minerals ● Award winning Belhaven Black and an unrivalled range of cask and craft beers means there’s a Belhaven beer to suit every bar ●

●

To discover more about our range or to arrange an appointment with your local Sales Account Manager:

Best Talk to Belhaven... Call 0845 6075325 *Source: CGA

BRAND NEWS

ALL THE L ATEST BRAND NEWS

Beer HEINEKEN® REVEALS FIRST FORMULA 1® CAMPAIGNS Heineken® has officially launched its global Formula 1® (F1®) partnership with two new campaigns; “When You Drive, Never Drink” and “More than a Race”. The launch coincided with the brand’s first Formula 1® Grand Prix (GP) as an official F1® Event Title Partner; the FORMULA 1 GRAN PREMIO HEINEKEN D’ITALIA 2016. Both campaigns will be rolled out across multiple markets on TV and digital platforms this year and throughout 2017.

A new TV commercial, emphasising “When You Drive, Never Drink” features road safety pioneer and F1® legend, Sir Jackie Stewart, who issues a powerful anti-drink driving message where consumers are left in no doubt – when you drive, you never drink.

It reinforces the company’s view that when you’re behind the wheel, abstinence is the only option.

“More than a Race”, features former F1® driver and current TV commentator, David Coulthard. It centres on the insight that F1® is not just a two hour race. An F1® race weekend is a 72 hour spectacle of glamour and excitement, taking place in some of the world’s greatest cities. Gianluca Di Tondo, Senior Director Global Heineken® Brand at HEINEKEN, said, “Our new campaigns deliver in two key areas; a new and innovative take on our responsible consumption platform, and a brand campaign aimed at driving commercial opportunities. For each of these, we are only just beginning. Both will be expanded through digital activations, live fan experiences, PR initiatives and packaging/point of sale activations.”

Vodka WHITLEY NEILL’S LATEST DISCOVERY LEADS TO LAUNCH OF PREMIUM VODKA Sicilian-inspired Whitley Neill Blood Orange Vodka has been added to Halewood Wines & Spirits Whitley Neill range, in order to expand the brand’s reach within premium On Trade outlets.

The Whitley Neill brand has now expanded into the vodka category for the first time, building on eight generations of distilling within the Whitley Neill family, with a vodka that captures the passion of Italy, using a quintessential Sicilian flavour in blood orange.

Tina Connolly, Brand Manager for Whitley Neill, commented, “The Whitley Neill brand is all about the essence of discovery and using unique flavour

combinations to deliver distinctive new tastes and experiences for consumers.

She continues, “We’ve created a particularly smooth liquid for Whitley Neill Blood Orange Vodka, which taps into both the growing premium vodka category and current consumer trends for orange flavoured spirits, allowing bartenders to craft a mixture of serves.

“The bright orange bottle will also create significant stand-out on shelf and attract new consumers to the premium vodka category.”

The Blood Orange flavour will be available immediately in 70cl and 5cl bottles with a 43% ABV.

NEW CZECH WEBSITE FROM BUDVAR Budweiser Budvar has launched a new website (www.czechstories.com) as a channel to share stories around Czech food, travel, nature and culture. The website, a collaboration between Budweiser Budvar and the Czech Tourism office aims to introduce new people to Budweiser Budvar and the Czech Republic by unpacking historic and dynamic tales from the region, akin to the craftsmanship of making the beer and the brewery’s heritage.

The new website will initially launch with stories including; How to Make the Perfect Goulash, Bohemian Rhapsody (the ultimate Southern Bohemian road trip), Behind the Mask (the story of the Masopust

mask making tradition), Searching for the Spring (the national treasure that is the Šumava National Park and its rivers) and The Man Behind the Beer - a look at Budweiser Budvar through the eyes of their resident Beer Sommelier.

Simon George, UK Sales Director, Budweiser Budvar UK said, “Consumers appreciate Budvar’s key qualities and why it tastes so great - namely the brewery’s unrelenting commitment to quality ingredients and the 102 day brewing process. We want to expand on this knowledge with our existing fan base and bring in new consumers through the storytelling activity, to help them appreciate the wider beauty of Southern Bohemia.”

DRAM OCTOBER 2016 9

BRAND NEWS Cider

Beer

REKORDERLIG SPICES UP ITS RANGE

An old Amigo gets a new (te)quila look

Rekorderlig Cider has launched a new variant, Rekorderlig Spiced Plum.

The limited edition flavour available in the UK on trade from mid October - will replace the brand’s Winter Cider, which first launched in 2009.

Fusing pear cider with plums, cherries and a mix of spices including cloves and cinnamon, Spiced Plum is a new addition to the Rekorderlig Cider family, which has continued to go from strength to strength.

The 4% ABV liquid, which comes in 500ml bottles, can be enjoyed either hot or cold with serve recipes for each. Rekorderlig is supporting the launch with a new tankard glass, with additional

Global Brands is having a fiesta with a new look for Amigos Tequila Beer that celebrates the vibrancy, passion and colour of Mexico.

The new logo and packaging is bursting with bright colours, nods to street art and Latin culture, and boasts a new tagline ‘con sabor a tequila’’, which translates to ‘tequila flavoured beer’.

The design also hints at the brand’s continued involvement in the UK street art scene through its #StreetCerveza campaign, which will continue into 2017.

Christian Sarginson, Senior Brand Manager, said, “The new visual identity is a chance for Amigos to really connect with its audience. The change is designed to articulate the vibrant zing of limes and the Mexican taste of Tequila which make Amigos so delicious. With a bright colour palate, and nods to street art and Latin culture, the identity update is a real statement of intent for where we plan to take the brand in 2017 with our #StreetCerveza campaign.”

The changes are being rolled out across the beer’s logo, packaging and brand assets – just in time for Dia de los Muertos, a national Mexican holiday which falls on Halloween.

outlet support including a branded urn and strut cards showcasing the perfect serve.

Ali Pickering, Brand Director Portfolio at Molson Coors, said, “Rekorderlig has an unparalleled commitment to extending the cider season beyond summer, so we’re thrilled to announce the launch of Spiced Plum. The brand isn’t one that stands still, and after six hugely successful years of Winter Cider, we felt it was time for a change. With Spiced Plum, we’re looking to reward Rekorderlig lovers with a reason to enjoy their favourite drink outside of the occasions that are traditionally associated with cider.”

Gin

SCOTLAND’S BERRY UNIQUE GIN Small artisan drinks producer, Strathearn Distillery, has teamed up with P. A. Arbuckle, and Sons to develop the world’s first honeyberry gin. The unique spirit, which is being released in small batches of 500, has an ABV of 40%.

Third generation farmer, Stewart Arbuckle grows the new exciting berries used within the gin in Scotland’s first honeyberry orchard, located on the family farm, P. A. Arbuckle and Sons, deep in the Angus. With close proximity to Strathearn Distillery, the product really is a local Scottish spirit.

Tony Reeman-Clark, Founder of Strathearn Distillery, said, “I met Stewart Arbuckle through the Scottish Craft Distillers Association. When he mentioned that he was starting to grow honeyberries, I instantly knew that it would make for the perfect gin. Honeyberries are the next big thing in the world of berries and act as a unique gin botanical. We’re pleased to launch another world’s first here at Strathearn!”

10 DRAM OCTOBER 2016

WSET The Wine & Spirit Education Trust (WSET), the largest global provider of qualifications in the field of wines and spirits, has a new Bronze Corporate Patron in the shape of FlavorActiV, the specialist provider of Flavour Reference Standards and Taster Validation training in beer, wine, cider and soft drinks.

Ian Harris, WSET Chief Executive said, “Having the support of FlavorActiV as a Corporate Patron will mean that both organisations can benefit from a closer working relationship.

We are aware of how FlavorActiV has helped professionalise tasting in other beverage categories such as beer and soft drinks, and in the last two years has begun supporting the wine and spirits market. FlavorActiV joins a list of companies, all of whom recognise the value that education can bring to their business and customers. We are very grateful for their support.”

Richard Boughton, CEO FlavorActiV said, “We are delighted to join and support WSET through its Patrons Scheme. As a former WSET student myself, it has been easier to see how we will help the wine world to taste using our GMP flavour reference standards and thereby to understand their own sensory abilities.

We are fortunate to have Marcia Waters MW, a WSET Trustee, in our team as Head of Wine Sensory who confirms that as we look to further invest in the wine industry with our products and services it is a natural fit for us to extend support to the outstanding educational work that WSET provides.

OR NOT.

GOOD CHOICE. TO CULTIVATE BECAUSE THE SOUND

STARTS

OF RINGING REGISTERS

RIGHT

HERE.

TO ORDER SPEAK TO YOUR USUAL SALES REP OR CALL 0345 878 7072

CALEDONIANBEER.COM

BRAND BRAND NEWS NEWS HAIG CLUB™ IN NEW PRINT ADVERTISING CAMPAIGN The first print advertising campaign for the new Haig Club Clubman has been unveiled and not surprisingly it features brand ambassador David Beckham.

The ad for the new Single Grain Scotch Whisky was photographed by award-winning fashion photographer Glen Luchford and has David Beckham holding a Haig Club Clubman mixed with cola, sharing a moment with friends against the Miami skyline at dusk.

Ronan Beirne, Global Marketing Director for Haig Club commented, “These adverts aim to disrupt the status quo of the perceived places and occasions people choose to enjoy Scotch and spotlight our latest variant as a brand rooted in style and sociability. This unique approach is how we will continue to drive the vibrancy and momentum of the category.”

David Beckham commented: “Working with Glen to bring our vision for Haig Club Clubman to life was fantastic. We are excited to continue the legacy of the House of Haig and introduce this amazing new whisky to the world.”

DALMORE RELEASES RARE EXPRESSION A rare, 35-year-old expression of The Dalmore has been released

by Whyte & Mackay.

The Dalmore 35 has been aged in three different types of oak casks, including a distillery run Bourbon barrel, a Matusalem Sherry Butt and a Port Colheita Pipe.

It is bottled in a bespoke crystal decanter made by the French crystal house Baccarat and will feature The Dalmore’s iconic emblem, the ‘12-point Royal Stag’, which has been crafted by Scottish silversmiths, Hamilton & Inches.

Richard Paterson, Master Distiller at The Dalmore, said, “You cannot rush the whisky, you must take time to ensure that you get the best possible results. It took careful maturation in three different woods over a 35 year period to release the full potential of this whisky. “Only after this long period of time did the whisky finally become everything I envisaged it could be. Only then was it finally time to release this truly captivating whisky from its slumber.”

The Dalmore 35 will be available at select whisky retailers with its price available upon request.

“

COPPER BLACK

supplied our coffee and machine.

OUR CUSTOMERS LOVE

“

Whisky

IT!

they even travel just to try it.

Mary Sellar, The Sugar Shed

anCnoc 2005 marks 60th anniversary anCnoc Highland Single Malt Scotch Whisky has launched its first ever Single Cask to mark the 60th anniversary of La Maison du Whisky.

Matured for over 11 years in first-fill American oak ex-bourbon barrel number 427, anCnoc 2005 is rose gold in appearance and has a unique and complex character. anCnoc Brand Manager Stephanie Allison says, “There are only a few hundred bottles available of this single cask which our distillery manager Gordon has carefully selected for its exceptional flavour. This is the first time anCnoc has released a single cask – and what better reason than to commemorate this landmark anniversary for La Maison du Whisky.”

However the whisky, bottled at a cask strength of 58% will only be available through La Maison du Whisky.

Everything you need to make

AMAZING COFFEE www.COPPERBLACKCOFFEE.co.uk

DRAM OCTOBER 2016 13

Some of over 200 unmissable fixtures coming up on Sky Sports

SCOTLAND v LITHUANIA

SLOVAKIA v SCOTLAND

LIVERPOOL v MAN UTD

CHELSEA v MAN UTD

ABERDEEN v CELTIC

ROSS COUNTY v RANGERS

MAN UTD v ARSENAL

PARTICK THISTLE v RANGERS

Sat 8 Oct, 7.45pm

Sat 29 Oct, 12pm

Tues 11 Oct, 7.45pm

Sun 6 Nov, 12pm

Mon 17 Oct, 8pm

Sat 19 Nov, 12.30pm

Sun 23 Oct, 4pm

Sat 26 Nov, 12.15pm

S ’ N M U T U A S I TH

G N I N N I W

P U E N LI

ents this v e e v li 0 0 2 r e With ov y Sports has k S r, e b m e v o N October & cluding: in , d e e n u o y n all the actio ualifiers Q 18 0 2 p u C d rl • 24 Wo nd including Scotla es • 5 SPFL match ague games • 22 Premier Le ion from the n • TOP Rugby U mpions Cup, European Cha nge Cup & e European Chall Guinness PRO12 re… mo • And so much

TO HEAR ABOUT OUR LATEST OFFERS

Call 08442 414 650 Statistics quoted refer to content shown on Sky Sports channels during the whole of October & November 2016. Sky Sports requires a Sky subscription, equipment and installation. Further terms apply. Calls to Sky cost 7p per minute plus your provider’s access charge. Fixtures correct at time of print: 23.09.2016 and may be subject to change. The F1 Logo, FORMULA 1, FIA FORMULA ONE WORLD CHAMPIONSHIP, GRAND PRIX and related marks are trademarks of Formula One Licensing BV, a Formula One group company. All rights reserved.

16 DRAM OCTOBER 2016

More images from the awards night.

the

for more photos dramscotland.co.uk/awards

DRAM OCTOBER 2016 17

Wine is going ‘au natural’ this year. Natural wine is made without chemicals and involves barely any technological intervention in the grape growing and winemaking process. According to Alliance Wine, a bottle to look out for is Sin Soulful from Spanish producer Abel Medozas.

Thumbs up for screw tops?

“I think screw top wine is just as good.

We’re finding a lot of our heavier, more expensive wines are coming in screw tops or use synthetic corks. I do think it loses the wow factor of being able to uncork a bottle of wine but I think people have accepted that now.”

Emma Tompkins, Operations Manager at Vroni’s Wine Bar in Glasgow, said.

19% The last three months according to the WSTA (Wine and Spirit Trade Association), has seen sparkling wine sales in UK pubs, bars and restaurants go up 19% to £97m.

winreview an ove

Distribution of wine sales in the UK in 2016, by colour according to Statistica White - 47% Red - 42% Rosé - 11%

Did you know Cava, Spain’s sparkling wine, is made exactly the same way as champagne, with the same sweetness classifications and categories? The difference is (other than the location) that it is made traditionally with indigenous Spanish grapes.

According to Berry Bros. & Rudd, in the UK, 36% of regular wine drinkers now drink prosecco compared with 29% in 2013.

The 2016 UK Chief Medical Officer’s revised

drinking guidelines

SCOTTISH wine drinkers are still seeing RED. Emma Tompkins from VRONI’S said, “Last year there was a trend with MALBEC and it still hasn’t faded away.

RIOJA and MALBEC are still the most popular reds. We’re still selling typical

grape varieties but people are more open to where they are coming from. There’s a lot of quirkier wines from Bulgaria and Romania that are coming into play. For example, the Romanian PINO NOIR COSMINA on our wine list sells very well.”

Over

According to Alan Brady, Head Sommelier at Hotel Du Vin in Glasgow, Sauvignon Blanc still reigns in Scotland.

But drinkers are beginning to turn from the popular New Zealand varieties to something less tropical, like a French style with lighter citrus lemon flavours.

£80m

worth of fizz was sold in UK pubs, bars and restaurants in the last 12 months – a rise of 13% on the same period last year.

suggest drinking no more than 14 units of alcohol per week. In terms of high-alcohol wines (14% ABV), that’s - One and a third bottles; four 250ml glasses; around six 175ml glasses or just under eight 125ml glasses.

Those in the trade say Brexit will undoubtedly drive up prices in the wine industry. “Everything will suddenly cost the suppliers more – to physically get goods to the UK will cost more. I don’t think we’ll fully see the effect take place until February next year but prices will go up,” said Les Somerville, Director of Sales, Scotland and North East England at Enotria & Coe. DRAM OCTOBER 2016 19

One tonne of grapes makes around 60 cases of wine, or 720 bottles. One bottle of wine contains about 2.8 pounds of grapes.

Sherry is no longer a drink of your grandmother’s past, it’s the next big thing and also one of the best food matching wines around. Sherries can be light and dry (like Fino), oxidized (like Oloroso) or sweet (like cream sherry). Phoebe LeMessurier from Alliance Wine recommends Manzilla’s Equipo Navazos.

Don’t think of Prosecco as poor man’s Champagne according to Catalyst Brands the only similarities between the two products are that they are both sparkling!

Champagne is produced from Chardonnay, Pinot Noir and Pinot Meunier, produced in bottle and aged before release. Most Champagnes take a large part of their characteristics from the contact with the yeast in the bottle that gives toasty, biscuit flavours. Prosecco is made from Glera grapes which have totally different flavours to Champagne grapes, produced in a tank and is best enjoyed at its youngest and freshest. Producers like Bottega produce everything fresh to order, keeping their grape must at zero degrees throughout the year until it is required for fermentation.

The tank fermentation means that the yeast does not add any flavour to the Prosecco, which is deliberate.

The smell of young wine is called an “aroma” while a more mature wine offers a more subtle “bou quet.”

Women are

actually better at tasting wine than men because they have a better sense of smell.

Celebs who have launched their own brands of wine include Brad Pitt and Angelina Jolie, who unveiled their Miraval Rose last year. Wonder what it will be called now.

20 DRAM OCTOBER 2016

Wine grapes rank number one among the world’s fruit crops in terms of acres planted.

Alledgedly, the most

expensive wine ever sold

In ancient Greece, a dinner host would take the first sip of wine to assure guests the wine was not poisoned, hence the phrase “drinking to one’s health.”

Bottega created their metallic bottles originally for their flagship Platinum grappa, in 2000.

This was then introduced to their sparkling wine range.

They were the first to market with this innovative packaging.

Scotland’s first wine was released last year by Christopher Trotter, from Aberdeen, who set up his own vineyard in Fife four years ago. Sadly it was branded “undrinkable” as he failed to chill the grapes quickly enough, which allowed oxidisation to occur.

was a Screaming Eagle Cabernet Sauvignon 1992, which sold for a whopping

$500,000 in

winreview an ove Alan Brady, Head Sommelier at Hotel Du Vin in Glasgow, says a rise in craft beer is actually encouraging Scottish wine drinkers to become more adventurous. He said, “With the craft beer and craft cider scenes being very strong, there’s more inclination to go for different flavours and textures rather than having a set wine, as people want to experiment more. I think there’s more of a wine culture developing in Scotland as a whole. Customers are more up to speed on trends and different grape varieties and are willing to try something new.”

2000 at a Napa Valley charity auction.

Did you know a wine-powered car actually does exist? It’s a vintage Aston Martin owned by Prince Charles.

Customers who won’t touch wine might not just dislike the taste, they could suffer from Oenophobia – the official term for people who have a phobia of wine.

XXXXXX

XXXXXXXXXXXXXXX LICENSEE INTERVIEW

S

OME people like nothing more than a good debate and Malcolm Duck, restaurateur and hotelier, is definitely one of those.

The former Royal Marine (55) who runs Ducks Inn at Aberlady in East Lothian with his wife Fiona, may not be afraid to ruffle a few feathers with his views on things like the recent changes to drink drive laws and the state of the rural economy – but it is only because he cares enough to.

Born in Pakistan to Missionary doctors, Malcolm grew up in Mallaig, in the Highlands after the family returned to Scotland when he was a youngster. He joined the Royal Marines at 19, serving in the Falklands and Northern Ireland before leaving the Corps 11 years later to go into the restaurant trade. He started out with the acclaimed Duck’s at Le Marche Noir in Edinburgh’s New Town, which opened in 1991.

Malcolm explains, “My intention had always been to be in business by the time I was 30. I’d also decided that, for me, it wasn’t possible to be married and to be a Royal Marines officer. You are very likely to be in active service where your responsibility is to the task and to your guys and not to your family. I’ve seen people try to deal with that conflict and I respect them for doing it but it was not for me.

“I was looking around for something and I love food and wine so I thought being in the restaurant business was something I would enjoy. I found a great business partner and we opened a restaurant together. We had it for two years before I left the Corps and I went in twice a week to learn and understand the trade. When I started out I barely knew the difference between an invoice and a statement so I had a lot to do.”

The restaurant soon earned a fantastic reputation for food and even won a coveted Michelin “Bib Gourmand” – one step below a Michelin star.

In 2004, Malcolm and Fiona, who have a grown-up daughter and son, decided to

22 DRAM OCTOBER 2016

AN ADAPTA

FROM ROYAL MARINE TO TOP expand their business and bought what was then the Kilspindie House Hotel in Aberlady. Four years later they leased out the Edinburgh restaurant in order to focus on what is now known as Ducks Inn. The venue, which dates back to 1638, was originally an eight-bedroom

family home. Today it has 23 guest bedrooms and three more reserved for staff while the couple live in a cottage at the back of the property, effectively as resident duty managers.

Malcolm says, “When we had both places I was spending more time on the

BY ANNABELLE LOVE

ABLE DUCK

P SCOTTISH RESTAURATEUR road than anything else so it made sense to concentrate on one place, although we still own the freehold on the New Town venue.

“We’ve always been known for very good food and I think that comes from my time

in the Royal Marines and trying to employ the right people. It can be difficult to get the right guy in the kitchen and the right guy on the floor.

“There are lots of transferable skills from my time in the Corps – you’re trying to

keep people going, to motivate them. You have to believe in yourself as a leader, but that doesn’t mean you are always going to be right. The difficult thing about running your own business for a long time is that you can get sucked in and then you can’t see the wood for the trees.

“The other thing that the Corps teaches you is to take the opposite side. It’s a great way to challenge your own views and to really get to grips with a different way of looking at something. When you listen, you learn.”

Malcolm’s stance may have its roots in his childhood. His father, Donald Duck – named ten years before the Disney cartoon character of the same name came into being – was a conscientious objector during World War II. He says, “My father was a very principled man and I am also very principled. I enjoy a good debate or discussion and I think we should be allowed to express an opinion but I also believe that we should respect other people’s views, and the fact that they may not coincide with our own.”

Like the majority of licensees, Malcolm is wary of the reduction in drink drive limits and the wider obsession with the perils of alcohol.

He says, “I don’t think alcohol in itself is a bad thing.There’s no doubt in a busy life that it does have an unwinding effect, in reasonable usage.

“Most things in excess are not good for you and most things in moderation, if they lead to happiness, are good. If you have problems at the edges of society and you try to solve those problems by bringing the edges into the clear middle ground you end up with a very narrow stream.

“When people talk about seeing friends down the pub for a drink in the evening, that’s healthy, it’s social – it’s nothing to do with a publican making money. That socialising is a bit like the decompression phase in the military when you come back from an active war zone.”

Malcolm, who was founding chairman of the Edinburgh Restaurateurs Association and is a member of the British Hospitality Association Scottish Committee, is also unimpressed by how the new drink driving laws have been implemented.

DRAM OCTOBER 2016 23

AN ADAPTABLE DUCK FROM ROYAL MARINE TO TOP SCOTTISH RESTAURATEUR LICENSEE INTERVIEW He says, “The new rules have terrified people – they don’t know what they can drink and what they can’t. It’s zero tolerance basically. You can’t just lower the drink drive limit and to hell with everybody without damaging lots of things. Unless they can provide some sort of transport fix there are going to be massive issues in rural economies. It’s not just the cost of taxis out here it’s also the practical issue of whether or not you can actually get one and the bus system is pretty limited.

“If you look at the statistics, the drink driving changes have absolutely crucified country pubs, golf courses and other rural businesses. It’s difficult to make the argument as a purveyor of alcohol because people just say we are worried about our profit – okay, well we are. Places like this – small village pub/hotels – will not be here in ten years time. They are going bust on a pretty regular basis.”

“Drinking to excess and driving is dangerous. But what’s more dangerous – a glass of wine and going to pick someone up from the station at Longniddry or the person coming back off the train and having to walk home from there along an unlit coastal path because they can’t drive their car back home? I would suggest that’s not safe on a dark night either.

“The government needs to either put the drink drive limit back up to where it was or they need to change the penalty.”

Malcolm himself is nothing if not adaptable, having recently decided to concentrate more on the a la carte side of the business as well as an innovative tasting menu created by head chef Michal Mozdzen.

Ducks Inn is also a partner bar with the 24 DRAM OCTOBER 2016

Scottish Malt Whisky Society and they run regular whisky tasting sessions.

He explains, “More and more nowadays if you don’t have a margin you are not going to have a business. There has been a massive drive to the bottom, with

pressure from taxation, pensions and all sorts of things.

“We are now looking at being open when there’s business, not just being open for

the sake of being open. That’s one of the ways businesses are going to have to go.” Another bold move is the decision to close one day a week – Monday – for food even during the summer in order to give key members of his 12-strong team one guaranteed day off.

Malcolm says, “You have to stay up to date with what’s happening and you also have to let change happen. How you market yourself is an interesting and ever-evolving exercise.

“If we can do 30 a la carte covers every night we will be happy bunnies. We are trying to switch to that because having come out here, we’ve maybe chased too many markets, tried to be too many things to too many people so now we are trying to push back to a la carte.

“Michal takes great pride in what he does and his combination of flavours and textures are just divine. This whole thing about locally sourced food is not a new concept – cavemen were doing it. That said if the local suppliers were not good we wouldn’t use them.”

What does the future hold? Malcolm is keen to concentrate his energies on getting Ducks right before taking on anything else.

He says, “It’s important to do one thing well at the moment.

Youth and inexperience bring drive, vigour and energy.

Experience brings wisdom, safety and sometimes lack of energy. When you combine the experience with youth, I think you begin to get something. It’s inspiring to work with the team that we have. I still love the business – the best aspect of it is definitely my staff and our customers.” Clearly he will not be looking to Duck and run any time soon.

Craft Cocktails just got Smarter • • • • • •

SmithCloughAdvert_Blank.pdf

1

22/11/2013

…Just press the button

P E R F E C T C O C K TA I L S

– in as little as 3 seconds

SURGICAL PRECISION

– no waste or spillage

PREMIUM INGREDIENTS

– great tasting cocktails

No capital outlay required.

E A S Y T O O P E R AT E

– by any employee

Call us now to find out about our pay as you go plans!

U N R I VA L L E D C O N T RO L

– no margin for error

B O O S T S P RO F I T S

– from first cocktail sold

01753 290353 Or visit www.tenderonecocktails.com

14:03

Untitled-3 1

18/07/2016 12:06

• Over 25 years business sales experience • Well respected within the marketplace - service • Unrivalled Director-led • Competitive fee structure

SO

THINKING OF SELLING YOUR BUSINESS?

THACK INN, KILMARNOCK

SO

LD

GRUMPY GOAT, GLASGOW

DRYMEN INN, DRYMEN

SO

LD

MCMILLAN’S, GLASGOW

SO

LD

SO

LD

PELICAN BAR & BISTRO, GLASGOW

SO

0141 404 0087 0131 202 6034

GIFFNOCK IVY, GIFFNOCK

SO

LD

OLD CROSS INN, BLAIRGOWRIE

SO

LD

DOUBLET, GLASGOW

U O F N DE FE R R

LD

LD

COOPERS, WISHAW

U O F N DE FE R R

ALPEN LODGE, GLASGOW

CONTACT US FOR YOUR FREE MARKET APPRAISAL Director

Director

DRAM OCTOBER 2016 25

EDINBURGH GIN CRAFTING THE GIN RENAISSANCE www.ianmacleod.com • uk@ianmacleod.com • 01506 852 205

165 Dumbarton Rd, Glasgow, Strathclyde G11 6AA

BAG O’ NAI DESIGN FOCUS

W

Proud to supply Bag O’ Nails!

Good luck to Mark, Paul, Gerry and the team with your new venture.

M8 Foodpark Glasgow Tel: 0141 563-4585 Email:freshselect@ntlworld.com 26 DRAM OCTOBER 2016

hile Byres Road, Ashton Lane and Finnieston’s main Argyle Street strip have long been popular hangouts in Glasgow’s West End, One Leisure, the group behind city centre venues Howlin’ Wolf and Slouch hope to lure discerning drinkers further down the road to Partick with their new music bar, Bag O’ Nails. But only if they can get through the new revolving front door!

Named after a Soho rock bar popular in the 60s - and famous for allegedly being the first place to host Jimi Hendrix - Bag O’ Nails has taken up residence in the former Partick Tavern on Dumbarton Road.

A swift renovation taking just two and a half months has completely transformed the time-honoured pub into a cool and spacious bar and restaurant. Much like other properties run

by Mark Lappin, Paul Bright, and Gerry Tartaglia, the interior is urban chic with a laid back atmosphere.

The first big change is the tall, revolving doorway made of dark wood and glass panels, which designer Paul Martin and his team created from scratch. Gerry says, “You have no idea how difficult it is to get a revolving door, so we had to create one.”

As well as a striking design feature, it also doubles as a decent drunk repellent, jokes Gerry. He told me, “The revolving door is basically a steward, we don’t need to do anything. I love it, it’s a real talking point. Five adults were playing in it the other day and stopping the door so the others couldn’t get out.”

After negotiating this unusual entrance (for a pub), you’ll find yourself in one of two parts of the pub; the dining area. The smaller of the two rooms, it seats around 60 covers, and its light and airy design incorporates tall windows and light grey wallpapered walls.

ILS The design here is equal parts stylish and minimalist. Silver candelabras illuminate elegant grey and silver wall hangings in a repeating Indian lotus flower design. Another eye-catching feature is a colourful pop-art homage to Hendrix created by local artist Jim Byars, who has completed several Terry Gilliaminspired artworks for the venue.

Dark grey chairs surround light wooden tables and two generously sized booths in the same colour occupy the space by the window, just right of the revolving door. On the opposite side of the room a white tiled wall with a black border hides the kitchen, which can be spied through the service hatch through which you can see the chefs bustling about. Two wooden pillars boast blackboards detailing daily deals and specials. Sliding windows on the left lead out to a compact beer garden running along the width of the building, where a canopy and possibly graffiti wall art will soon be installed. Says Gerry, “This is the largest beer garden we have in any of our venues. What we wanted to create was somewhere where, say, my mum could come. She might not want to eat in the bigger room, but this would be more comfortable and calmer for her.”

The main bar, which lies adjacent also has its own street entrance on Dumbarton Road helpfully marked out by a giant Monty Python-esque pointed finger graffitied on the building’s exterior. The first thing that hits you in here is the sheer amount of space. Gerry says, “When Paul [Martin, the designer who has also worked on Howlin’ Wolf and Slouch] stripped back the ceiling he actually found three layers of flooring in the bar and five in the restaurant. When I saw the timber beams, I immediately said I wanted them left. So that has completely opened up the bar.”

The bar has a capacity of 500, says Gerry, making it One Leisure

BY L AURA SMITH Group’s biggest venue.

When asked what’s left of The Partick Tavern, Gerry laughs. “The TVs?” he says. “The stonework is original, and probably a couple of fridges but everything else is new and put in by us.” The three TVs placed around the bar indicate Bag O’ Nails will be a popular venue on big match days.

The bar has been moved to take up the majority of the far-right wall, and is encased with striking white, black and green tiles.

Gerry says, “The tiles were actually salvaged from a tenement close in Glasgow, as were the ones on the other wall.” He gestures to the back wall that has a mix of pale blue and white tiles that take up part of the wall. The rest of the wall is covered in ruby red panelling. Tall half booths in the same colour line the back wall, which is clad in eye-catching, alternating horizontal strips of red wooden panelling and white and blue tiles. In contrast, the expansive left hand wall of the bar is an interesting mishmash of brickwork and the same blue and white tiles partly covered by cement. This gives the wall an old, unfinished look, which fools you into thinking the tiles have been there for years.

Gerry says, “Most of the stuff we’ve used is reclaimed. The wooden table tops [that line the back wall] are salvaged floorboards from the old Kelvin Hall. I like to think that Daley Thompson ran on these!” Even the radiators are reclaimed from a local school. The bar’s expansive gantry is made of old copper pipes which support glass shelves set against exposed bricks on one side and red and white tiles on the other. Gerry explains that removing the ceilings uncovered more than just the beams. He says, “We actually discovered a loft up there and found lots of old things. The light fittings that you see hanging above the gantry were actually made from old 70s beer cans. Paul just worked DRAM OCTOBER 2016 27

MAKE CRAFT WORK

Register for Online Ordering Today

Proud to supply Bag o' Nails TEL: 01698 727 777 www.dunnsfoodanddrinks.co.uk 32 GLASGOW ROAD, BLANTYRE, G72 0JY 28 DRAM OCTOBER 2016

with our workmen to re-use things that he liked and thought would look good.”

The gleaming copper bar top reflects a number of beer taps, and pride of place among them is Rothaus Hefeweizen. Bag O’ Nails now lays claim to being the only bar in Scotland to stock the traditional white German beer on draught (supplied by Dunns Food and Drinks) . The beer selection is huge, which Gerry takes no credit for. He says, “This is our biggest selection yet and is all down to Paul. There’s 60 different bottles of beer in fridge, including some I haven’t even heard of, it’s amazing. We even have Drygate’s new gluten-free lager.”

Another unusual addition is the bars food offering... “Steamin Dumplins”; hand rolled, stuffed and steamed dumplings which will be served as bar snack. Just when you thought Partick had enough ‘Steamin Dumplins’, as the Bag O’ Nails Facebook page jokes.

In the middle of the bar area sits a number of blue booths divided by a light fitting – another creation from scrap metal

by Paul [Martin]. A wall of windows that runs the length of the building ensures the large space is well lit. A raised section by the windows holds another two red, four seater booths and two tables surrounded by mismatched seats. Five times a week, the table to the right of the windows will be moved to allow space for live bands, similar to One Leisure’s other venues. By the second door, there is another Byars’ painting, this time a homage to Monty Python. Gerry says, “We’re going to keep adding to the venue, with more pictures. It’s been a labour of love, even on the opening night we were still putting up lights!”

A move to the west end has been on the cards for a while for One Leisure Group. Gerry says, “There was talk about coming to Partick and this particular spot for a couple of years but it only came available about three months ago. It’s important for us to be part of the local community. It’s been a great start, people have taken us on board right away. We think there’s something happening down here and we’d like to be part of it.”

20TH OCTOBER

DIGIT L DAY

11.00AM-4.00PM DRYGATE BREWING CO. 85 DRYGATE, GLASGOW G4 0UT

JOIN OUR INDUSTRY LEADING AND AWARD WINNING PANEL OF EXPERTS TO LEARN HOW TO… MAXIMISE YOUR USE OF SOCIAL MEDIA

REACH A BIGGER AUDIENCE

INCREASE PR COVERAGE TO HELP GROW YOUR BUSINESS

BETTER ENGAGE WITH CUSTOMERS

REGISTER YOUR FREE PLACE AT DIGITALDAY@TENNENTS.COM REGISTER BY THURSDAY 13TH OCTOBER, 200 PLACES AVAILABLE ON A FIRST COME FIRST SERVED BASIS.

IN A RECENT CUSTOMER SURVEY WE CARRIED OUT:

60% 60% of our customers rated their social media presence as poor

80% 80% said they don’t actively secure any PR coverage for their business.

81% 81% of our customers said they would be interested in attending an event like this.

INDEPENDENTLY OWNED AND INDEPENDENTLY MINDED.

AWARD WINNING SINGLE MALT SCOTCH WHISKY FROM THE ISLE OF ARRAN. www.arranwhisky.com

923 Sauchiehall Street, Glasgow, G3 7TQ

BIRDTREE & BELLFISH DESIGN FOCUS

BY MAIRI CL ARK

A

ll Glaswegians know the story about ‘The Tree, The Bird, The Fish and The Bell’, but how many know St.Mungo’s real name? Quirky questions like this are what the owners of the Lorne Hotel are banking on making its new restaurant The Birdtree & Bellfish a success.

The new 82 seater restaurant in the Finnieston hotel launched this month after a painful six months in development and an even longer time while a decision was made about what to do with the corner.

Owner Sohan Singh’s Bellhill took over the hotel in 2011, and the left wing part of the hotel was earmarked for development but wasn’t a key focus for the company. However, in February work started to develop 21 rooms, the bar and the restaurant in a £3.7 million refurbishment of the extension. The result is a homely restaurant that is, according to general manager Thom Murphy, supposed to ‘be like going to your grannies or your aunty’s house’.

When you enter the restaurant, you can see a distinct difference between it and the back room, which is referred to as The Snug. Despite being decorated in the same contrasting grey combination, the Snug feels warmer somehow, and Thom puts that down the fact the latter is carpeted while the main restaurant has wooden laminate flooring. He says, “We wanted the private room to have the feel of a family’s back room. Even the carpet looks a bit faded and threadbare, which scared the carpet fitter!

He thought someone had spilt bleach on it!”

While the restaurant has ornamental talking points, the Snug has scarcely any decor apart from a shinty stick mounted on the left-hand wall and a stag’s head opposite. A stunning marble fireplace dominates the right hand wall, one of two discovered when renovations started. Thom says, “When you think that the building was built in 1853, over the years some beautiful architectural detail has been lost. When we knocked down some of the walls we discovered the fireplaces, which had been painted over.”

A large pale wooden table that seats eight is a big feature of the Snug. Thom says, “Another part of our design was that it should reflect what it would be like at a family house for Christmas DRAM OCTOBER 2016 31

or get togethers where there are hardly any seats and it’s all mismatched but still works.”

Two high-backed chairs flank the ‘family table’, and different chairs in a mixture of fabrics and leather coloured in cream, buff, olive green and blue are placed around it, and also around six teakeffect tables. Three of the tables – one seating four people and two for two – back onto a corner leather banquette furnished in dark brown leather. The ceilings throughout the restaurant, Snug and Kelvin Bar all have intricate cornice detailing, which involved some replication due to damage over the last century. The 21 bedrooms above the restaurant enjoy the same high ceilings, says Thom. “The main part of the hotel was created with the rooms in the same style you’d expect, but these rooms will be our classic and executive rooms and all benefit from the high ceilings and detail.”

A white panelled doorway leads into the light and airy main restaurant, which benefits from three single panel windows and a double panel window down its left-hand side. Chocolate brown leather banquette seating lines both corners, with seating for two single tables and a table for four. These tables are matched with another mix of fabric and leather-covered chairs, this time in yellow and blue hues. In the right corner, a large booth is made by creative placing of a two-seater couch, again in brown leather, giving a more casual feel than the Snug. Black and white handdrawn pictures by Glaswegian artist Pearl Kinnear decorate the walls, with the largest showing an interpretation of the tree, the bird, the fish and the bell.

A high eight-seater table with bucket bar stools, which are covered in a chocolate brown leather, indicates the start of the restaurant area. The table is marked out by a brass ‘Glengoyne’ plate, which Thom reveals was a discovery from the first hotel to stand on the site – The Apsley Hotel. “When we started refurbishing all the rooms, we found brass plates with names of different distilleries that The Apsley used to indicate rooms so we’ve decided to resurrect them.”

Five three seater wingback couches covered in a cream fabric are arranged in a 2-1-2 formation, making up the left side of the 32 DRAM OCTOBER 2016

restaurant. The solo couch is matched with a second pale wooden ‘family’ table, which Thom says is a feature for the restaurant.

Thom says, “We want the restaurant to be somewhere you can come casually, or for an intimate meal or a family get-together.”

The family table also has three chairs in purple and blue around it and on the walls behind, a gird and cleek hangs (a hoop and stick to non-Scots). On the wall beside the next table, there is a whip and peerie (an old-school spinning top toy) which, along with the display cabinets that mark the end of the restaurant, Thom hopes will prompt conversation among diners. He says, “We’ve tried to make the decoration similar to what you would see in any Glasgow home, so books and trinkets that will spark conversations.” On the opposite side, chocolate brown leather banquettes line the wall, separated by a wooden partition for privacy. Underneath wall-mounted chandelier-type lights, single dark wooden tables are arranged with blue and cream fabriccovered chairs and an air conditioning vent has been adapted as a display shelf with more chat-invoking whisky memorabilia.

The other addition is The Kelvin Bar. To the left as you come into the lobby, it is named after Lord Kelvin, of whom a striking portrait with a blue lit neon ‘Kelvin’ sign takes up an entire walls.

The bar was constructed from scratch, creating a traditional dark wood bar that wouldn’t look out of place in any Glasgow pub. Four dark wood backed bar stools with royal blue leather cushions surround the bar, and each of the high tables by the tall windows. Lower dark wooden tables gather around the other discovered fireplace, this time in black marble, and the banquette below the Kelvin portrait is in the same chocolate brown leather as the restaurant’s. Historical photographs are arranged on the mantelpiece and wall. The drink offering is eclectic, with The Kelvin being the first bar in Scotland to offer the entire Harviestoun Brewery range and Molson Coors created a whitelabel lager called Kentigern, which is the real name of St Mungo.

With such a rich heritage, it seems The Birdtree & Bellfish and The Kelvin Bar are happy to have a foot in both the past and the present with its nostalgic yet romantic take on Glaswegian hospitality.

the soft drInks tax wIll put 4,000 jobs at risk including in the hospitality industry, for a reductIon in calorIe Intake of only fIve calorIes per person per day.

Make sure your voice is heard.

Write to your mp at canthetax.org

AD

34 DRAM OCTOBER 2016

1-7 Howgate, Kilwinning KA13 6EN

CORNER HOUSE DESIGN FOCUS

W

hen Buzzworks announced its return to its hometown Kilwinning, anticipation in the area was high. On entering the company’s new bar restaurant The Corner House, one glance proves the venue is worthy of the hype.

Situated on the corner of the main Cowgate road, it replaces the Stag and Hound pub and the next door bookies.

Thanks to a major redevelopment costing upwards of £750,000, the space is now unrecognisable.

Buzzwork’s MD Kenny Blair admits that the company had been looking at Kilwinning for some time. He says, “The Stag & Hound has been closed for years, but we had identified it as a venue. The only problem was there was a bookies at the corner, so we ended up buying that too. ” The two buildings have been knocked through to create an open plan restaurant and an adjoining traditional bar area - both with their own street entrances. Designed

by Glasgow-based Surface ID, the final result is modern and luxurious but equally warm, comfortable and welcoming.

Following a design brief of “traditional with a modern, aspirational twist”, the designers worked with Kilmarnock shopfitters Transition Interiors to create a multi-textural space filled with rich pops of colour and glimmering surfaces. Stone, wood, ceramics, glass and even tweed were used.

One of the few remaining features from the Stag and Hound is the original sandstone.

Aiming for a natural and tactile look, the design team made use of this brickwork and also used reclaimed timber cladding throughout the venue. Kenny laughs, “Whenever you talk about ‘reclaimed’ or ‘recycled’, people think ‘cheap!’ but it’s anything but!”

Entering via the main doors, you are

BY L AURA SMITH

welcomed into a 100-seater restaurant.

The first thing that draws the eye is the long, marble-topped bar which dominates the back wall of the restaurant. Red and green backlighting on the black metal and glass shelves on the gantry illuminate a wide range of spirits, whiskies and beers.

The barfront itself is encased in layers of scalloped timber, painted in descending shades of grey. This ‘fish scale’ effect is also crafted in copper on the host’s station to the left of the entrance. In fact, the use of smooth, curved surfaces throughout gives the space a more natural feel.

Two tall, copper-topped circle tables flank the reception area, which divides the front part of the restaurant. On the right lies a number of family-sized, tan circular booths and tables with cross grain sanded timber tops, which are used throughout The Corner House. This section is separated from the next door bar by a wall of ribbed glass blocks, which provides both sides with light and privacy. To the left, there’s a mix of square, circular and oblong tables encased by grey, half booth seating, which contrast nicely with the additional purple chairs.

The adjacent corner of the restaurant is home to an original fireplace uncovered during the refit. Fully restored, it now stands pride of place surrounded by the original brickwork and stacked firewood.

More booth seating is upholstered in turquoise apart from a private booth by the window that seats four and is finished in floor-to-ceiling purple cushioning for an extra snug feel.

One of the notable design elements is the use of copper, gold and brass. The high tables have copper tops, the small bar has copper lights hanging over the bar, and everywhere you look, a vase, picture, candle or ornament catches the eye. This includes a number of brass DRAM OCTOBER 2016 35

and copper pineapples (a tropical touch indicating welcome as the international symbol of hospitality!). Kenny says, “I really believe copper and gold are coming back into fashion. If you look at Trump’s place [Turnberry] it’s head-to-toe in gold.”

The rich colours are used to perfection in the private function area, which is a hidden gem tucked away at the back of the restaurant. This cosy retreat that is on a slightly raised level, seats 20 and hosts a long wooden banquet table surrounded by purple, half moon chairs.

Striking, lozenge shaped ruby blown glass light fittings hang above the dining table, which is flanked on one side with a long, rectangular black fireplace set high on the wall and a square open book case on the other for privacy. A long strip of copper tinted antique mirror above the fireplace adds some needed light and the window at the end of the room is part covered with diamond-patterned opaque glass. The diamond-pattern is, according to Kenny, the new design for the Buzzworks ‘House’ series, which is what they are calling their venues The Long House in Kilmarnock, The Mill House in Stewarton and The Tree House in Ayr. In the dining room, the floor is made of hexagonal, reclaimed terracotta tiles, and plush plum-coloured curtains elegantly mask the fire exit, but overall the feeling is of luxury and warmth, quite different to the summer house feel of The Mill House.

Kenny says, “You have to remember that this is Scotland so we went for warmth!

The design of here is very different to The Mill House, but that’s what we want. The 36 DRAM OCTOBER 2016

‘House’ series shouldn’t mean a replicated design, we want people to know that in all our venues the only thing that is the same is the high standard of quality and service. That’s why we developed the diamond theme for all our ‘Houses’. It’s on the windows, any glass and on the menus.”

Another design element you can’t miss is an abundance of massive, solid curved plant pots that dwarf some of the waiting staff, and a certain DRAM reporter too!

These are dotted about the restaurant as focal points and flank the meeting point between restaurant and bar.

While the bar is smaller than the restaurant, it’s just as inviting. Aiming for a “modern take on a traditional pub”, the designers have installed more tan leather booths and a TV showing sport hangs in one corner. Black and white floor tiles follow the curve of the large, mahogany bar which serves cocktails and a range of craft beer specials. Kenny says, “The bar was something we wanted to keep.

There is a need for a traditional pub/bar in towns, so we wanted to make it welcoming for people who just fancied a drink before dinner or just to pop in for a drink.”

The Corner House also caters for those wanting to enjoy a drink outside thanks to a small, half covered outdoor seating area visible through glass doors. This little oasis at the back of the bar is lined by wooden benches and tables set on grey slate tiled flooring and there’s an abundance of plants and flowers placed on the walls and tables.

As for the building’s formerly drab brown exterior, it’s been blasted away to reveal the original light sandstone. A small garden

adds some softness and character to an outside corner of the building while also offering smokers from both the restaurant and bar privacy from passers by.

Nostalgia comes from black and white photos of old Kilwinning, maps of central Scotland, framed scraps of weaving and balls of yarn, the latter harking back to the town’s weaving heritage which dates back to the 18th century.

This sense of reminscing is also apparent when speaking to Kenny, as The Corner House brings the family-run company back to where they started the business 38 years ago. “It’s really good to be back,” said Kenny. “This is the first time anyone has invested in the town in a long time and we’re happy to do it because we’re sons of Kilwinning. I grew up in the area, I went to school here so we’re extra pleased to return.”

Looking to the future, Buzzwork’s latest acquisition takes them to Bridge of Weir.

It will be the first time the company has ventured out of Ayrshire. It is currently in the process of redeveloping the space formerly occupied by Archie’s and the Weir Piano Bar and Restaurant before that. Kenny says it will be the latest in Buzzwork’s “House Series”, and will open in Spring 2017.

The company will no doubt aim to recreate the luxurious, warm and welcoming atmosphere that permeates The Corner House. And I mean that literally, as one of four backboards hanging above the bar reads: “Hello Kilwinning, it’s good to be back.” We’re sure both the Blairs and their local clientele agree.

As proud suppliers of Buzzworks, we wish The Corner House every success. We are an ISO:9001 & SALSA accredited family business with over 25 years experience. We are based in Glasgow and offer a refrigerated delivery service across Scotland for all of your fresh fruit & vegetable needs together with dairy, cheese, eggs, meat & poultry.

Our in-house preparation kitchen is also dealing with hand & machine cut fruit & vegetables to guarantee a consistent product time and time again. From raw slaw salads to hand finished fondant potatoes.

We can even bespoke cut a product just for you, just get in touch & let us know what you need.

Our hot kitchen is producing soups, parfaits, terrines and a variety of prepared poultry , blanched vegetables and lots more, assisting some of the most prestigious catering establishments in Scotland.

Set up an account today on Glasgow 0141 548 6989 or sales@freshfoodcompany.co.uk and Get Fresh!

sales@freshfoodcompany.co.uk

Waverley House, 16 Lawson Street, Kilmarnock KA1 3JP Tel: 01563 573 200 Fax: 01563 530 220

www.freshfoodcompany.co.uk

EPOS • Back-Office • Corporate Solutions

Maitre’D is a proud supplier to Good luck to The Corner House from the team at Transition

The Corner House Maitre’D offers a complete EPOS and restaurant management solution • EPOS • KDS by Posera, Integrated Kitchen Display System • Complete Back-Office • Enterprise solutions • Mobile solutions

www.transitioninteriors.co.uk

0800 074 5030 | www.maitredpos.com DRAM OCTOBER 2016 37

@dramscotland

/dram.scotland

SUE SAYS

A

recent poll of 1,000 parents carried out by Best Western Hotels revealed that half of parents would discourage their children from entering the hospitality trade. They still want their kids to be doctors, dentists and engineers. Best Western Great Britain’s CEO, Rob Payne, said the research showed how much work the hospitality industry still has to do!

However, the research also showed mind you more parents would prefer their children to be a builder (20%) than a journalist (14%) - how much work do journalists have to do?!

I’ve got half a story to tell here – you know the one where someone you know in the trade sends a pal of yours a naughty text message by mistake – and I happen to be sitting next to them when they get it! Now that is what I call BAD luck! Because we have been taking the mickey out of him endlessly ever since! But I am going to spare his blushes and not reveal the name of our mortified licensee!

Talking about mickey-taking – I enjoyed a long (overdue) lunch the other week with a few personalities in the trade – and two of the chaps turned up wearing identical outfits!

It was a great day out and the conversation was wide-ranging... it was not so wide-ranging at 10pm that night. But hey! See if you can recognise our two twins?

consumers to support their local pubs and bars. Paul Waterson, of The Scottish Licensed Trade Association, said, “Highlighting all that’s good about the Scottish licensed trade is what this unique partnership with Forrest Group is all about.” Hallelujah!

However, I can’t say I am impressed by the idea of an Old Firm match on Hogmanay. You have to be kidding. I’ve yet to meet anyone who thinks this is a good idea. And for the second time in this column, I agree with Paul Waterson who told the Herald, “I think really it is the wrong day to have that game.” But Assistant Chief Constable Bernard Higgins, Police Scotland’s strategic lead on football, said, “The time and date of the next Old Firm fixture was decided after discussions between ourselves, football authorities and broadcasters. We believe this is the best option in terms of the needs of the interested parties and minimising the wider community impact.”

Really! I just hope they don’t blame the licensed trade for any disorder. Because this is a recipe for trouble not just on the stands… I can just imagine all the wives and girlfriends out there having a view? Enough said!

CALDERS The Royal Arch, Tavern Bar & Bistro Lounge Brook street, Broughty Ferry, by Dundee

Another very enjoyable evening was the recent British Airways Flying Start Annual Charity Ball, which the Glasgow Distillery Company supported. I was a guest of the charming and chatty David Brown and Liam Hughes and we were joined by the lovely Kirsten Meikle, wine expert Dougie Woods and restaurateur Kevin Campbell. It was a great table and the conversation and the wine flowed! Not to mention the Makar gin which was served with a slice of chilli. The event itself raised a mammoth amount of money – well done to all concerned.

When our judges were out judging they gave feedback that in many instances it took quite a while to get their bills. This perhaps suggests that staff are missing a trick or a tip! Because a survey from QikServe reveals that one in three of the people surveyed admitted to not tipping for “being ignored when trying to pay.” However, an amazing 12% said they had skipped out on a bill... entirely. Commenting on the survey, Daniel Rodgers, Chief Executive Officer, QikServe, said, “We were surprised to learn that so many people admitted to skipping out on a bill, but we believe this higher than expected number is a sign of the times. We live in an age of instant gratification, driven in part by the ubiquity of mobile devices and apps, where consumers are becoming increasingly less tolerant towards waiting.”

I am absolutely delighted to see that the Scottish Licensed Trade Association is finally taking a bit of my advice and putting out a positive message about the trade. Since Lucie Cooney started working her magic there she has brokered a deal with Forrest Media who have been running a digital billboard campaign for the SLTA to encourage

Excellent opportunity for lifestyle change with current annual Barrellage of 350 to lease well known Tavern Bar & Bistro Lounge ideally located in prime location lease available due to impending retirement of owner decorated & equipped to an excellent standard, no trade tie two bedroomed accomm above may also be available under separate negotiation full particulars & details available from calders 10 Whitehall Street, Dundee · DD1 4AQ · Telephone (01382) 224391 · Fax (01382) 202924 Email: admin@calders.com DRAM OCTOBER 2016 39

CLASSIFIED ADVERTS

V Flexible Bains marie hot cupboard carvery unit with heated curved glass gantry overshelf. l Totally mobile on four castors. l Stainless steel construction. l Independent controls to hot cupboard,

top and heat lamps.

l 3kW loading fitted with 13 amp cable and

plug.

l Can be supplied with carvery, tiled or

glass inserts to suit required configuration.

Victor Manufacturing Ltd. Tel: 01272 722125 email@victormanufacturing.co.uk

www.victoronline.co.uk NEW FRAMED A-BOARDS

dram.indd 1

signs doorplates banners plaques menu boards

ONLY £65

Engraved A4 Menu Cover £25.00

Gold Framed Mirror £75.00

23/04/2015 14:21:00

Wooden Condiment Holder (Small) £10.90

Clip Menu Stand A5 £9.50 A4 £12.50

Call us today on: 0800 783 5887 www.majisign.co.uk

All prices ex. VAT & delivery.

40 DRAM OCTOBER 2016

Table Top Clip Board A5 £10.00 A4 £16.00

Chalkboard Optic Clip Oval/Rectangle £3.50

bespoke wallpaper window graphics vehicle graphics pavement signs point of sale

CLASSIFIED ADVERTS

CASH CONTROL

SUPPLIERS OF A COMPREHENSIVE RANGE OF CASH RETAIL SYSTEMS TO THE LICENCED TRADE. From only £9.00 p.w. per terminal • CASH REGISTERS • EPOS SYSTEMS • TILL SCAN • STOCK CONTROL SOFTWARE • LOYALTY SYSTEM For more information on all our products contact us on: 0141 946 0444

www.simsautomatics.co.uk

BARS . RESTAURANTS . HOTELS WINE BARS . CLUBS . RETAIL SHOPS Tablet Solutions / Back Office Software PMS Integration/ Cashless Kitchen Video Systems/ Cloud Loyalty Systems Booking Manager

GLASGOW - 0141 424 0558 EDINBURGH – 0131 447 1800 AYRSHIRE - 01292 285404

info@acrepossystems.co.uk www.acrepossystems.co.uk DRAM OCTOBER 2016 41

ROUND UP

Enjoying the fundraising at the recent British Airways Flying Start Annual Charity Ball.

L-R - Kirsten Meikle and David Brown, Simon Hannah and wife, Brian and Susan Maule with compere Shane Ritchie and last but not least Paul Donaldson.

Matthew Clark hosted a great night at the recent Girls Uptown Evening in aid of the The Prince & Princess of Wales Hospice. It had as its theme ‘Born to be Wild’. It certainly was! These were the only pics printable!!

Duncan Frew celebrated the 10th anniversary of his company Badaboom which has evolved from being an event company to a full service brand experience agency with a party at SWG3.

He is pictured on our COVER (far left) with the Badaboom team. And top centre with Steve Graham and Susan Young on the right and Mairi Clark and Steve Buckley

DRAM DRINKS RETAILING AND MARKETING PUBLISHED BY MEDIA WORLD LIMITED UPPER FLOOR / FINNIESTON HOUSE, 1 THE STABLES YARD / 1103 ARGYLE STREET, GLASGOW / G3 8ND t. 0141 221 6965 e. dram@mail.com web. www.dramscotland.co.uk Editor Susan Young • Chairman Noel Young • Editorial Annabelle Love, Laura Smith, Mairi Clark Advertising Lucy McGovern, Robert McManus • Production Michael Rahme • Admin Cheryl Cook Published by Media World Ltd. Subscriptions: DRAM is available by subscription for all other qualified persons involved in the Scottish Licensed Trade at the rate of £52 per annum including the DRAM Yearbook. 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 2016.

Printed by Stephens & George Print Group.

42 DRAM OCTOBER 2016

Perfection does not come about by accident Our passion for excellence drives us to continually develop new technologies to create the full range of delicious speciality coffees –from Ristretto up to Latte macchiato. Flexibly configurable coffee machines and accessories can be combined to create the perfect coffee solution with permanent water connection or sizeable watertank for any requirement from 30 up to 180 cups per day.

■ ■ ■ ■ ■ ■

In Hotel Restaurants and Bars In Barista Bars In Coffee Lounges To Cater for Employees In the Events Area In Office Floor Solutions

JURA Products Ltd Vivary Mill, Vivary Way Colne, Lancashire BB8 9NW Tel: 01282 868266 / Fax: 01282 863411 sales@uk.jura.com uk.jura.com

WE8

XJ9 Professional

TOGETHER OR APART, THEY ALWAYS STAND ALONE.

At Ian Macleod Distillers, we take pride in what we do. To us, that’s just part and parcel of being an independent family-owned business, committed to excellence for over 80 years. The result?

An award-winning range of premium spirits, produced here in Scotland and enjoyed by drinkers across the UK and beyond.

Be part of that global success story today.

The Ian Macleod Distillers portfolio of spirits is available from Inverarity Morton, Tennent’s, Gordon and MacPhail, Booker, Laurence Smith, Sutherland Brothers, Belhaven Brewery and Batleys.

For more information on purchasing or stocking brands from our range: Call +44 1506 852205 or email our team at uk@ianmacleod.com