Well I now have an office with a view having moved house, so it’s just as well I have Nicola Walker and Nicola Young holding the fort.
Nicola Walker headed through to Edinbugh to catch up with Jane Ross - one of our Deanston Whisky gurus - who owns Mother Superior. She also paid a visit to a great new sports bar that has just opened in Barrhead called Lochy’s. And while Paramount in Aberdeen is not new, it has certainly had a striking facelift. I love its vibrant look and its cheeky asides. Check it out on Page 22.
We also take a look at the new employment legislation that Labour has announced. It will certainly have an impact on the trade. Bourbon is a fascinating subject and we have lots of interesting facts on the subject on page 11, meanwhile Nicola Walker and I popped along to hear about a new bourbon called Stanhope from Scottish drinks specialist Artisan Spirits. It may not be a bourbon but it is new American whiskey that features on our cover Traveller, which has just landed in Scotland, created by x10 Grammywinning singer-songwriter and musician Chris Stapleton and Buffalo Trace Distillery’s Master Distiller, Harlen Wheatley. Chris is also playing at the OVO Hydro this month so Sazerac have an activation around the concert. It’s all happening.
See you all next month.
Susan Young, Editor susan@mediaworldltd.com dramscotland.co.uk PUTTING
Nicola Walker interviews Jane Ross..
Ferrier Richardson buys The Auldhouse
Ferrier Richardson, who owns the East End Fox, has bought The Auldhouse Bar in East Kilbride which he will be running with partners Spencer and Maxine Barrie. The team intend to leave the popular public bar as is and refurbish the restaurant area which will reopen mid-October.
Ferrier told DRAM, “It’s a lovely old-fashioned pub that is loved by the local community. We will be serving elevated comfort food like good steak pie, fish and chips and steaks - food that people enjoy eating. Everything is made in-house, and you can really taste the difference.
“I hope it’s going to be a great addition to the local community. We want to bring something a wee bit special and do something that adds value to the community. We’ve had a great response from the locals who seem happy for us to be taking it on. The community in East Kilbride is massive with all the new housing there and we want to offer something a bit different with a more personal touch.
“Spencer and Maxine both served their apprenticeship with me back in the day at Yes in West Nile Street, so we’ve known each other for the best part of 30 years. They have been at the East End Fox for a year and a half helping us build that, so it’s nice to give them an opportunity.”
Ferrier has certainly been keeping busy as his 3rd book ‘Glasgow On A Plate’ is due for release mid-November and will feature chefs from 20 high-end restaurants in Glasgow and surrounding areas.
It’s all go for Scoop
Restaurant Group
New bar and live entertainment venue Berlinkys has opened in Glasgow’s Sauchiehall Street. Owners, Dawncrest, who also own Bamboo and Bunker in the city, have invested around £2.3 million in transforming the former Life bar.
The two-storey venue will have two stages, an array of cosy bars and booths, a state-of-the-art £250,000 sound system and a private bar and dining space called ‘The Gallery’ which will be available for exclusive use for corporate events and more intimate gatherings. They also have a great selection of events lined up including live bands and musicians, dancers, aerial artists, and stand-up comedy.
Brendan Curran, Operations Manager at Berlinkys, said, “This has been Glasgow’s best kept secret for months, and now we’re thrilled to finally unveil our vision to the world.
“There really is nothing quite like Berlinkys in the city. It’s all about bringing back the good times – it’s the perfect place for people looking for something a little different, whether that’s catching a gig, laughing out loud at a comedy act, or dancing on tables with your friends until 3am. We’ve got big plans for Berlinkys and have plenty of exciting events planned from now, right the way through until Christmas.”
Scoop Restaurant Group are opening new restaurant Margo in Glasgow’s Miller Street later this month and have now announced that a second bar and restaurant called Sebb’s, will be opening underneath it.
Sebb’s will seat 68, with a further 12 covers in the private dining room, and will feature a dedicated cocktail kitchen, a menu focused on food cooked over fire and DJs taking inspiration from the revered vinyl bars of Europe. There will be a dedicated viewing window looking onto the mixology room and the open kitchen, centred around a charcoal grill, will give guests a glimpse of the live fire cooking.
General Manager, Kieran McKay and Scoop’s Head of Drinks, Alasdair Shaw, will head up the cocktail programme and the kitchen will be led by Head Chef Danny
Carruthers.
The company has also announced that popular restaurant Ox and Finch will close this month until Spring 2025 for refurbishment.
Owner Jonathan MacDonald said, “Earlier this year, Ox and Finch celebrated its 10th year at 920 Sauchiehall Street. With few exceptions, the restaurant has been open 7 days a week, often welcoming upwards of 300 guests each day. We’re immensely proud of what we’ve achieved in the past decade, and we’re thrilled to announce that Ox and Finch will be undergoing a renovation this autumn-winter. We’re incredibly grateful for the support our valued customers have shown Ox and Finch over the past ten years and we’re looking forward to welcoming them back with some exciting updates in 2025.”
Berlinkys makes its debut
Arc Inspirations are bringing a taste of New York to Edinburgh this October as they launch cocktail bar Manahatta. This will be the companies first Scottish venue and will be located on Rose Street.
The bar will be set across two ground level and basement floors and promises art-decoinspired arched back bars, bold lighting, an elevated DJ booth and a packed events calendar. Highlights include their ‘LIVE & LOUD Piano Night’ which takes place every Thursday, boozy brunches and a midweek cocktail offering.
Arc Inspirations already has 17 bars across nine locations in the UK, including Leeds, Manchester, Birmingham, Newcastle, Sheffield, York, and Harrogate. Their CEO, Martin Wolstencroft, said of their first Scottish venture, “Edinburgh is the perfect city for our debut in Scotland, and we’re excited to introduce our new interior design concept to this vibrant location. With a significant £2.45M investment in the site, we’re eager to offer an elevated and unique experience that captures the essence of New York in Scotland’s capital, complete with top-notch entertainment and a dynamic atmosphere.”
NEWS
Lazzurri Group turn the page
The Lazzurri Group, owned by Marco Luzzurri, is opening a new bookshopthemed bar called The Last Bookstore in Glasgow which takes over from Fat Lobster on Hope Street. The company also owns bars Tabac and Devil of Brooklyn in the city. The new venue will offer cocktails inspired by famous authors, including Jack Kerouac, Dorothy Parker, and Ernest Hemingway and serve small plates. Bookworms can also head to the mezzanine area to relax surrounded by walls filled with 8,000 books.
Head bartender Mick Quinn said, “We really wanted to create an atmosphere of having a dog lying on your toes while you
drink something strong with this concept.
“The Last Bookstore is the perfect situation for me - I studied to be an English teacher before I became a bartender. I’ve used that knowledge when designing the cocktail menu; each cocktail is inspired by an author and a line or connection they’ve written about alcohol. If the drink inspires you, you can go ahead and purchase some reading material to go with it.”
Executive Chef, Stevie Holt, added, “The Last Bookstore offers Mediterranean small plates, so there’s lots of variety. Each dish is of European or Spanish origin, with a bit of a modern spin on them.”
Two dots and a dash
The Scotsman Group have opened new cocktail bar Two Dots and A Dash on Glasgow’s Bath Street. Located next door to Manuka Nightclub, which the company also own, the bar will be open Tuesday, Wednesday, Friday from 7pm till 1am, and Saturday 3pm till 1am.
The new concept features Morse-coded menus, secret giveaways, an opulent ‘speakeasy style’ interior and dining options including “socialite sharing boards”, crispy tacos and bao buns.
They will also be offering a ‘tableside’ cocktail masterclass experience where all recipes are written in morse code in an exciting ‘code break’ challenge.
Entertainment wise the venue will be partnering with Manuka as part of their famous ‘Juicy Tuesdays’ student night and will also host live musicians, performers and DJs.
New Enoteca and Trattoria for Stockbridge
Sotto, a new neighbourhood Enoteca and Trattoria, has opened in Edinburgh’s Stockbridge. It is the first venture by Edinburgh-born sommelier James Clark. Set over two floors, Sotto’s upstairs Enoteca, which seats 25, will offer a selection of over 200 wines, mixing modern and traditional styles and showcasing every region of Italy. The downstairs Trattoria will be led by Calabrian head chef Francesco Ascrizzi and will combine seasonal British produce with classical Italian cookery. This will seat 36, including a private dining room for up to eight guests and will be open from 10am.
James Clark said, “I am incredibly excited to have
arrived at this point and have so many people to thank for helping me get here. I’ve fallen in love with Italian food, wine and culture over the last decade, and Sotto will hopefully be an expression of the warmth and hospitable nature I associate with the country. There’s such variety in the food, wines and landscapes, and we can’t wait to share our interpretation of that with the people of Edinburgh.
“It’s so exciting to be opening in Stockbridge, the neighbourhood where I’ve lived for the last 10 years. It has such a vibrant food and drink scene and is a part of the city people love coming to for a day out, and we’re delighted to now be part of that.”
Trio launch The Iron Duke
The Iron Duke has opened in Glasgow’s Royal Exchange Square in the former BRGR unit. The new 36-cover Scottish bar and gastropub is a joint venture between Stephen Feeley, Matthew Collins and Chef, James Bennett. After years of experience between them with companies such as The Scotsman Group and Signature Pubs the three friends have decided to branch out on their own.
Stephen told DRAM, “The Iron Duke is inspired by the Duke of Wellington statue just outside our front door and the venue is themed around that. We’re proud of our Scottish heritage and are highly focused on quality, provenance and seasonality. Our signature dish is a Beef Wellington wrapped in haggis as opposed to mushroom duxelles and it’s stunning.
“We landed on our feet with this site. When you look out the window and the most iconic statue in Glasgow is 100 yards away it just made sense. We did the full refurbishment in just 12 weeks and were very hands on. We are lucky that there is lots of tourists and passing trade in this area. Our American customers are already asking for merchandise with our Iron Duke logo on them!”
Matthew adds, “We’ve also got an extensive drinks menu with Scottish brands and handpicked wines as we really want to showcase the best. We have even designed our cocktail list with the Duke in mind and have picked the big moments of his life to base five cocktails around called ‘The Duke Signatures’.”
WESTSIDE RODEO POPS UP
Encore Bars have bought Eastside on Edinburgh’s George Street from Montpeliers and are launching Westside Rodeo, a country-themed late-night pop-up bar.
The venue has been given a saloonstyle makeover including rustic wooden furnishings, wagon wheels, neon signs, and life-size horse statues. It will open Thursdays, Fridays and Saturdays till 3am.
Promising to bring Nashville to the heart of Edinburgh, guests can look forward to live performances from some of the best country artists, country-themed cocktails and will even receive a complimentary cowboy hat upon entry to ensure that everyone fully embraces the country spirit.
Owner Edward Fox said, “We are excited to bring this amazing location into our growing portfolio and confirm our commitment to delivering fantastic concepts to
Edinburgh.
“Westside Rodeo perfectly complements our other venues, Freddy’s and the soon-to-open The Boston Bar, offering something distinct for our patrons while maintaining a seamless transition between each location. This popup is not just a fleeting endeavour; it’s part of our broader vision to innovate and create spaces that resonate with our community. By introducing Westside Rodeo, we are adding a new dimension to the city’s nightlife.”
Area Manager Gavin Currie added, “Westside Rodeo is more than just a bar – it’s an experience. Whether you’re a seasoned country fan or someone who’s new to the genre, there’s something for everyone. With performances scheduled throughout the week, each visit promises to be unique, filled with music, dancing, and good times.”
NEWS
Tiltin Kiltin replaces The Tenement Bar
The former Tenement Bar on Glasgow’s Dumbarton Road has been refurbished, and local husband and wife operators Stephen and Fiona McHugh now have a new vision for the Iona Pubs venue after a £40K redesign by MD Hospitality. Stephen and Fiona have run the venue for the past five years but were keen to move the venue forward with their own identity and vision.
Stephen and Fiona said “We realised in recent years that we have lost a little bit of the buzz and new faces walking through the door. So, when our new Business Development Manager started earlier this year, we investigated the possibility of an investment with Iona to turn the pub around and give Partick a new venue with a different feel and offering - warm, welcoming and traditional.
Alan Sayers, Operations Director at Iona Pub partnership, added, “After months of planning and making sure the investment was happening at the right time it’s great to see the outcome and how it’s now placed Stephen and Fiona in a fantastic position for success.”“With the addition of a manageable food offer, the venue positioned as Partick’s Home of Rugby, and alongside Stephen and Fiona’s reputation for providing first-rate customer service, the venue has become more sustainable as a business which is totally aligned with how we want to approach our upcoming investments within the estate.”
There’s a ‘Plaice’ in Leith
The Dean Banks Group has opened a new seafood pop-up called ‘Plaice’ within its Leith restaurant venue, ASKR. This will focus on high-quality, fresh Scottish seafood at an accessible price point. The pop-up will serve seafood exclusively sourced from the North Sea highlighting products such as scallops, langoustines, and fish caught the same day. Their unique buyer’s license allows the restaurant to purchase directly from North Sea fishing boats.
Dean said, “We know that our customers are making more conscious decisions about how to spread their budgets – but that shouldn’t mean that they can’t enjoy an evening out and a fresh, delicious meal. By paring back on the frills and embellishments of fine dining, we can use the same incredible local fisherman to provide the high quality our diners deserve at a much lower price point.”
Easy to drink. Hard not to love.
COVER STORY
TBRAND NEWS
his month, the UK welcomes a taste of American southern flavor and soul with the UK launch of Traveller Whiskey, created by x10 Grammy-winning singer-songwriter and musician Chris Stapleton and Buffalo Trace Distillery’s Master Distiller, Harlen Wheatley. Traveller Whiskey touches down ahead of Stapleton’s headline ‘All-American Road Show’ tour, which is visiting arenas across the UK including Glasgow’s Ovo Hydro for the very first time Traveller, a premium blended whiskey, was first introduced in the USA in early 2024, and is inspired by Stapleton’s authenticity and musical artistry and is proudly blended and bottled at the World’s Most Award-Winning Distillery under Wheatley’s expert supervision. Traveller is a completely unique combination of whiskeys hand selected from The Sazerac Company’s award-winning distilleries. Stapleton said, “Partnering with Buffalo Trace Distillery and Harlen feels like a bucket list scenario for me. Some things just make total sense – and this is definitely one of those things. Bottles from barrels that Harlen has cared for have been with us for every note we’ve ever recorded, backstage before shows and in all the moments we’ve celebrated along the way. I believe what we’ve achieved with Traveller Whiskey not only represents our shared history but also
Carling announced as Official Beer of the SPFL
a common artistic vision and uncompromising standards of taste. I couldn’t be prouder of what we’ve made.”
Wheatley added, “When making art – and we really do think that both Chris’ music and the whiskey we make at Buffalo Trace is art – you experiment, test, adjust, and don’t give up until you’ve got it right. That’s why we experimented with more than 50 blends before agreeing that Blend No. 40 would be it for Traveller.”
Traveller Whiskey was awarded “Best in Class Gold” at the 2024 Whiskies of the World competition and “Gold” at the Spirits Business American Whiskey Masters 2024. Bottled at 45% ABV (90 proof), Traveller Whiskey is characterised by notes of oak, sweet maple, tart currant and leather. Complex aromas of vanilla, aged fruit and buttery shortbread are rounded off by caramel and a touch of oak. “This is a whiskey for everyone, whether you’ve been enjoying all the variety in the category for years or are just now discovering it. Traveller stands up on its own as a smooth and sippable whiskey or works great in a cocktail, if that’s more your style,” said Wheatley. “But especially if you’ve tried whiskey before and been turned away by the burn – we think you’ll take one sip of this and think to yourself, “OK, now this I can do.”
The SPFL and Molson Coors have jointly announced a new partnership that sees Carling unveiled as the Official Beer of the Scottish Professional Football League. The partnership will run until at least the end of Season 2026/27 and will see the Carling brand represented at league matches and every round of the Premier Sports Cup.
Carling’s activation will also include a number of engaging opportunities for supporters from across the SPFL to get involved with. Lee Willett, Carling Brand Director at Molson Coors Beverage Company, said,
“Carling is the lager brand consumers most commonly associate with football1 so we are thrilled to be able to announce our partnership with the SPFL.
“We’re committed to supporting the beautiful game at every level here in Scotland and across the UK. That includes giving local clubs a chance to win new team kits through our Grassroots Goals initiative in partnership with Umbro, and now helping clubs and fans enjoy the country’s biggest
competitions through this new partnership. “We can’t wait to stand alongside Scottish football fans for the upcoming seasons.”
Neil Doncaster, SPFL Group Chief Executive, said: “It is fantastic news to welcome Molson Coors and Carling as an official partner of the SPFL. Carling has a rich history of supporting Scottish Football and this new association with such a respected UK brand comes at an exciting time for the league and our member clubs.”
The partnership is the latest commercial agreement secured for the SPFL by the Scottish Football Marketing venture.
Brendan Napier, Commercial Director of Scottish Football Marketing, said, “We felt Carling, and their talented wider team, represented the perfect partners for us here at the SPFL. We are looking forward immensely to kick-starting the new partnership; one that will further enhance the SPFL viewing occasion in pubs, bars and homes around the country.’’
Bruichladdich has launched its15th Octomore series. The 15th series is a trio of experimental single malt whiskies, consisting of three distinct expressions: Octomore 15.1, Octomore 15.2, and Octomore 15.3. This special release marks a significant moment in Octomore’s history, as it includes the second-most heavily peated spirit in its collection. Each expression in the series has been matured for five years, exploring the nuances of barley provenance, cask types, and varying peat levels. The result is a diverse and surprising tasting experience.
INTERVIEW: JANE ROSS WHISKEY PARAMOUNT LOCHY’S
SCOTTISH FRIENDS LAUNCH THEIR OWN COFFEE TEQUILA
Three Scottish friends, Adam Alzadjally, Kieran Woods and Stewart Weir have launched Scotland’s first ever Coffee tequila brand called Jalisgow which is a premium coffee infused tequila. The tequila has been crafted by the experts at The Hacienda, Casa Reyes D’Barjas which is the second oldest tequila distillery in the world. Jalisgow is produced in small batches at the distillery by local producers and farmers using 100% bluåe webber agave. Jalisgow they say delivers a “delicious coffee flavour that balances the tequila with a smooth, rich coffee infusion”.
Adam Alzadjally is the founder of Pineapple Espresso coffee while Kieran Woods is co-owner of Wee Knob Butter. Stewart Weir brings decades of hospitality experience to the brand.
Jalisgow aims set to disrupt the market and has already secured various bar listings including Kong, Wunderbar, The West Side Tavern, Gandolfi, Max’s Bar, The Locale and many more.
Commenting on the launch Adam, Co founder of Jalisgow said, “Essentially we are just three good friends who spotted a gap in the market after Cafe Patron was pulled from bars and venues. We have stuck with the production and development process and have now created something we think is quite special, utilising two of our favourite things coffee and tequila.”
Co founder Stu continued, “The brand name is inspired by the Jalisco region in Mexico which produces over 98% of tequila in the world. We have given the name a Glaswegian twist to reinforce its local credentials, Mexican Spirit with a Scottish heart.”
Jalisgow has an RRP price of £38, and can be purchased directly at jalisgow.com.
BRAND NEWS
BENROMACH HITS THE MARK WITH NEW UNPEATED VARIANT
The latest single malt expression from Benromach Distillery challenges drinkers to compare an unpeated variant, released as part of its Contrasts range, to the whiskies in its core range which contain its signature flavour profile – with a subtle wisp of smoke. Benromach Contrasts Unpeated has been handcrafted using the same traditional methods by the distillery’s team of distillers. But its unpeated nature provides the ultimate contrast and begs the question: ‘which do you prefer?’
Keith Cruickshank, Distillery Manager at Benromach, said, “With our Contrasts range, we aim to develop whiskies that showcase the handmade skills of our distillers - and this is no exception. But this particular unpeated release provides the very definition of a contrast – so we’d love to hear what whisky drinkers think.”
With an ABV strength of 46%, the whisky is currently available for purchase via independent whisky specialists at a recommended retail price of £60.
LVMH has announced it is to become a Global Partner of Formula 1® from 2025 in a new 10-year agreement. As part of the deal, several of LVMH’s iconic brands will be involved including Louis Vuitton, Moët Hennessy and TAG Heuer.
The unprecedented agreement between the world leader in luxury and the pinnacle of motorsport will launch at the beginning of next season. LVMH and its teams will aim to share their exceptional savoir-faire and entrepreneurial spirit with the world of Formula 1 through hospitality, bespoke activations, limited editions and outstanding content. More details will be announced in early 2025.
Stanhope Whiskey rolls into town
Stanhope Whiskey is a new premium whiskey brand from Glasgow-based international spirits agency Artisan Spirits. The Stanhope Kentucky Straight Bourbon and Kentucky Straight Rye Whiskey were born in Scotland and crafted in Owensboro, Kentucky. It is named after the founder’s Great Grandfather who founded a Carriage Company in Scotland in 1879.
Andy Holmes, Stanhope Whiskey’s Founder & Managing Director said at the launch, “Stanhope is a story of heritage, passion, and meticulous craftsmanship. Launching the brand is a particularly special moment for me, as it is a reflection of Peter Holmes’s enduring legacy, a fusion of old-world craftsmanship and contemporary innovation that has shaped our family for generations. We’re thrilled to have found the perfect partner in the Owensboro Distilling Co, the 10th Distilled Spirits Plant in Kentucky, dating back to 1885, whose expertise and dedication mirror our own”.
Stanhope Whiskey upholds a rich family legacy of craftsmanship, tradition, and innovation tracing back to the family’s pioneering days in carriage building. In 1879, after a decade of mastering the art of carriage building in America, Peter Holmes returned to Glasgow to establish Peter Holmes Carriage Builders. Renowned for producing the finest Wagonettes and Carriages, including the first reversible ‘Stanhope Wagonette’ in Scotland—a design he learned in the USA—the Holmes family legacy of quality and innovation continues today. Stanhope Whiskey reflects a tradition of excellence that has defined the family for decades.
FORBES OF KINGENNIEA FAMILY BUSINESS THAT KEEPS ON GROWING
FOCUS ON FAMILY BUSINESS OF THE YEAR
Forbes of Kingennie Country Resort, nestled in the scenic Angus countryside, recently won Family Business of the Year at the Scottish Bar and Pub Awards and it is a remarkable example of how family-driven passion and innovation can transform a simple idea into one of Scotland’s top independent hospitality resorts.
The story of Forbes of Kingennie started in 1995 when farmer Mike Forbes, who became a Scottish National Fly Fishing Champion, decided to convert the boathouse into a fishery with a fish shop and three lodges while still being involved in the farm. From there, the business grew into a vibrant resort offering not just fishing, but also golf, accommodation, and dining, all while maintaining strong family roots and a focus on sustainability that attracts wedding party’s, golfers, families and couples.
Mike’s initial vision was simple but powerful: to share his love of fishing with the wider public. Both his wife, and daughter Libby now run the resort, while his sons work on the farm – one of them running it.
Although Mike’s early venture into fishing was met with challenges, as the lodges filled up and the fishery became more popular, the Forbes family realised the potential of expanding their offering.
The growth of Forbes of Kingennie, which now has around 100 employees, has been driven by a commitment to innovation and reinvestment. Over time, the family added 20 self-catering lodges that sleep 2-10, a restaurant called The Scullery Restaurant and the Cairn O Mount bar. There is also events space and a golf course.
The old Boathouse is now the Leannan Boathouse, a romantic honeymooners getaway - and the family are still farming. In fact the farm in which the resort sits is one of the biggest suppliers in Scotland of strawberries as well as supplying peas that you will find in your local supermarket.
During the COVID lockdowns the resort also introduced unique accommodation including four shepherd huts and two escape pods, catering to the evolving tastes of younger visitors and couples. This innovative thinking led to an impressive increase in sales, with features like private hot tubs becoming a key attraction for guests seeking a luxurious, nature-infused getaway
Beyond business growth, sustainability has been a core value for Forbes of Kingennie. The resort’s eco-friendly initiatives include water and air-source heat pumps, the use of Aquatech, 100% natural cleaning products, and a focus on minimising waste which extends to recycling . These measures are not just beneficial for the environment but are also part of a broader commitment to preserving the natural beauty of the Angus countryside for future generations. Their sustainability efforts earned them the Net Zero Now Champion Award in 2023.
One of the driving forces behind the resort’s ongoing success is the way it engages with the local community and staff. The family have built strong relationships with local businesses and artisans, collaborating on projects that not only boost the local economy but also enrich the guest experience. This extends to their new online experience called Libby Loves, which allows guest to buy the work of local artists and products including from local gin company Angus Alchemy and GM Bakery, while the familyfriendly resort is even adding dog brand Sir Woofchesters. Agnus Alchemy told Hotel Scotland, “Angus Alchemy has forged a wonderful working relationship with Forbes of Kingennie Country Resort since opening our doors in February 2023. Over the last year and a half we have had various
collaborations with them, if it be creating bespoke drinks, providing tasting sessions, or offering private distillery experiences for celebrations.
“They are wonderful to work alongside and we look forward to working with them more in future. We send our sincerest congratulations to them on their award of Family Business of the Year at the Scottish Bar and Pub awards, they are truly deserving of this recognition.”
Looking ahead, the Forbes family remains committed to expanding and enhancing their offerings. Plans for new facilities, such as a smokery and water-houses, highlight their dedication to meeting the needs of their guests while continuing to innovate.
Their focus on sustainability, community collaboration, and customer experience ensures that Forbes of Kingennie will remain a top destination for visitors looking to enjoy the best of Scottish hospitality, nature, and adventure
Libby Forbes said, “Receiving the Family Business of the Year award means everything to us.
“It is a testament to the hard work and “dedication we’ve poured intoour business over the past 25 years. We are truly overwhelmed withgratitude and can’t thank our loyal guests and incredible colleagues enough. Without their continued support and commitment, none of this would have been possible.”
51% of bourbon mash is corn. It ferments more efficiently than other grains like rye or wheat. This leads to higher alcohol production and gives bourbon its characteristic sweetness.
No minimum ageing time for bourbon - By law, bourbon does not need to age for any specific amount of time. However, to be classified as straight bourbon, it must be aged for at least two years. Bourbons that are aged for less than four years must have their age stated on the bottle.
Bourbon must be made from at least 51% corn to be a Bourbon. This also ensures its sweet, smooth flavour, distinguishing it from other whiskies made with rye or barley
Bourbon can be made anywhere in the US. Although Kentucky is most famous for bourbon, it doesn’t have to be made there. It just has to follow strict regulations, such as the corn content and ageing process. However 95% of the world’s bourbon is produced there. Bourbon can only be called Bourbon if it is made in the USA.
BOURBON
It’s America’s official native spirit – In 1964, Congress declared bourbon a “distinctive product of the United States,” meaning it can’t be produced anywhere else in the world
Bourbon barrels are only used once and after ageing bourbon, the barrels are sold and reused to age other spirits, such as Scotch or tequila. The practice of charring barrels dates back to the 18th century when settlers charred the barrels used to transport fish and meat to sanitise them for reuse.
Scot James C. Crow is often called the “Father of Modern Bourbon,” Dr. James C. Crow, a chemist, revolutionised bourbon production in the 19th century. He introduced scientific methods to distillation, greatly improving the quality and consistency of the spirit. His innovations included the use of the hydrometer and temperature-controlled fermentation. Crow’s methods were so effective that they still influence bourbon production today
Bourbon helped produce penicillin during WWII – Some distilleries switched from producing bourbon to penicillin, aiding the war effort
Bourbon played a role in creating drinking straws – Mavin Stone, sipping a Mint Julep through a hollowed-out ryegrass stalk, invented the paper straw in the late 1800s
Winston Churchill’s mother is credited with inventing the Manhattan – Lady Randolph Churchill is said to have created this famous bourbon cocktail in 1874
tific methods in distillation, focusing on consistency and quality, and is credited with developing the sour mash process.
Colonel Edmund Haynes Taylor Jr. – The great-grandson of Captain Edmund Taylor, a revolutionary war hero, Taylor was a visionary who transformed bourbon production. His advocacy for transparency and quality led to the passage of the Bottled-inBond Act of 1897, setting standards for bourbon production that endure today.
Scots-Irish Influence – When Scots-Irish immigrants arrived in the US, they brought with them their distilling traditions. However, since barley wasn’t readily available, they adapted their recipes to use corn and rye, which were abundant in the American colonies. This change laid the foundation for what would eventually become bourbon.
Bootleggers and “The Real McCoy” – William (Bill) McCoy, a famous bootlegger during Prohibition, was known for not watering down his liquor, leading to the phrase “The Real McCoy,” meaning high-quality, unadulterated bourbon
Pappy Van Winkle is considered the holy grail – With its limited production and cult-like following, Pappy Van Winkle bourbon is one of the most coveted in the world
Elmer T. Lee – Known for launching the single-barrel bourbon concept with Blanton’s Single Barrel Bourbon, Elmer T. Lee’s innovation influenced many distilleries to follow suit in producing single-barrel offerings.
Jimmy Russell – Often called the “Buddha of Bourbon,” Jimmy Russell has spent over six decades at Wild Turkey Distillery. His dedication to traditional methods and consistently high-quality bourbon has cemented his legacy in the industry.
Bourbon’s Global Reach – Bourbon generates around £5.8 billion for the UK economy, with exports growing by over 50% in the past decade. The spirit’s popularity continues to rise internationally
Sour Mash Process – Crow is widely credited with popularising the sour mash process, where a portion of an old mash is reused in a new batch. This method balances the acidity in the mash, maintaining consistent flavour and pH levels across batches. The result is a smoother, more refined bourbon.
BOURBON
During Prohibition (19201933), some distilleries were able to stay in business by producing “medicinal whiskey.” Doctors could prescribe small amounts of bourbon to treat various ailments, allowing distillers to continue their craft and to continue to store their aged whiskey stocks.
Unaged bourbon is called “White Dog” and is legally allowed to be sold, though it is less common
Bourbon’s Global Reach – Bourbon generates around £5.8 billion for the UK economy, with exports growing by over 50% in the past decade. The spirit’s popularity continues to rise internationally
Grain Profiles – Bourbon’s flavour depends not only on corn but also on additional grains. Rye adds spiciness and fruitiness, wheat imparts smoothness, and barley helps with fermentation by converting starches into fermentable sugars. These grains create bourbon’s rich, layered flavour. However modern distillers are pushing the boundaries of bourbon by experimenting with non-traditional grains like quinoa, oats, millet, and triticale (a hybrid of wheat and rye). This trend is reshaping the bourbon landscape by introducing new and exciting flavours.
SIX BOURBON LEGENDS
1. Evan Williams – As one of Kentucky’s earliest distillers, Evan Williams is considered a pioneer of bourbon production in the late 18th century. His distillery in Louisville continues to operate today.
2. Dr. James C. Crow – A Scottish chemist who revolutionised bourbon production in the 19th century. He introduced scientific methods in distillation, focusing on consistency and quality, and is credited with developing the sour mash process.
3. Colonel Edmund Haynes Taylor Jr. – The great-grandson of Captain Edmund Taylor, a revolutionary war hero, Taylor was a visionary who transformed bourbon production. His advocacy for transparency and quality led to the passage of the Bottled-in-Bond Act of 1897, setting standards for bourbon production that endure today.
4. Elmer T. Lee – Known for launching the single-barrel bourbon concept with Blanton’s Single Barrel Bourbon, Elmer T. Lee’s innovation influenced many distilleries to follow suit in producing single-barrel offerings.
5. Jimmy Russell – Often called the “Buddha of Bourbon,” Jimmy Russell has spent over six decades at Wild Turkey Distillery. His dedication to traditional methods and consistently high-quality bourbon has cemented his legacy in the industry.
6. Bill Samuels Sr. – He played a pivotal role in the success of Maker’s Mark, introducing a sweeter flavour profile and the distinctive red wax seal. His approach to marketing and branding has had a lasting impact on the bourbon world.
THE NEW EMPLOYMENT RIGHTS BILL
The Government have revealed the detail of its proposed Employment Rights Bill. Elements of the bill will come into effect in 2025 and other parts will come into force in 2026.
Prime Minister Keir Starmer revealed the extent of the Employement Rights Bill recently. This aims to replace what Labour has called “out-of-date employment laws.” He said, “We’re introducing new workplace rights to end unfair employment practices and help deliver economic growth.
“Our Employment Rights Bill will ban exploitative zero-hours contracts, end fire and rehire, and introduce basic employment rights from day one - like paternity and parental leave, and protection from unfair dismissal. It also introduces right to bereavement leave from day one.”
“Protecting the right for employees to access zero hours contracts when they want them, instead of an outright ban, is a good example of how working together can avoid those potential pitfalls but still eliminate exploitative practices.
“Zero hours contracts are the desired contract for 90% of people on them, who actively seek the flexibility to accommodate their lives as working parents, carers, students and many more who lead busy lives.
WORLD BEERS
He continued, “This is the biggest upgrade to workers’ rights in a generation, and a significant step towards delivering this government’s plan to make work pay.”
Basic rights from day one
Employees will now have basic rights from their first day in a new job.
They will have protection against unfair dismissal from day one, There will be a statutory probation period for companies’ new hires. The government’s preference is 9 months. Flexible working will be the default where practical.
The Bill will establish rights to bereavement and paternity and parental leave from day one, strengthen statutory sick pay by cutting out the waiting period before sick pay kicks in.
The Bill will remove the lower earnings limit for all workers and Parental and bereavement leave will be mandatory from day one - although it will not be paid for. It plans to make flexible working the norm, where practical, and there will be stronger dismissal protections for pregnant women and new mothers.
Workers can stay on zero hours contracts if they’d prefer to, but the new Bill means they will have the right to a guaranteed hours contract if they work regular hours over a defined period.
The Government will also establish a new Fair Work Agency with new powers to enforce holiday pay.
Large employers will be required to create action addressing gender equality, including supporting employees through the menopause, and protections against dismissal.
The Prime Minister said, “This is all with the intention of keeping people in jobs for longer, reducing recruitment costs for employers by increasing staff retention and helping the economy grow.
“We’ll also establish a new Fair Work Agency bringing together existing enforcement bodies to enforce rights such as holiday pay, and support employers looking for guidance on how to comply with the law.”
Kate Nicholls, Chief Executive of UKHospitality, said, “One of our primary messages during a long period of dialogue with Labour in opposition and in Government was to recognise the importance of flexibility to both workers and businesses, and I’m pleased it has done that.
“However, these changes are not without cost. That’s why the Government should take its time to get the details right, through close consultation with businesses to avoid unintended consequences.
“Rushing to introduce measures too quickly would be the wrong thing to do and would increase the chances of inflicting damage to sectors like hospitality, an employer of 3.5m people and a provider of some of the most flexible roles in the economy.
“Its plans for day one rights also strike the right balance, with a statutory probation period allowing time for both employer and employee to determine if the job is a good fit.
“Ultimately, as it has done so far, working with business groups and unions to strike a balance for the good of businesses and workers alike will be critical to the success of this Bill. We look forward to working with the Government as it takes forward these plans.”
While the NTIA had this to say as it outlined both its potential benefits and the challenges it presented to the Night Time Economy Michael Kill, CEO of the Night Time Industries Association,“The Employment Rights Bill represents a significant shift for workers across the UK, particularly in sectors like night-time economy and hospitality sectors where many face insecure working conditions. Provisions such as day-one rights for unfair dismissal, enhanced protections for parental leave and sick pay, and a statutory probation period for new hires signal a new era for employee rights”
“The introduction of flexible working as the default where practical, along with requirements for action plans addressing gender pay gaps and support for female employees through menopause, are positive and necessary steps. These measures will help create more inclusive and supportive workplaces, and our industry welcomes these changes as we work to retain talent and improve diversity. However, it is vital that these adjustments are balanced with the operational realities faced by businesses, especially those that operate during night hours and have specific staffing needs.”
“As one of the largest employers of under-30s, the removal of age bands in the minimum wage will have a profound effect on our sector. While we fully support fair pay and would like to offer higher wages to our younger staff, these changes must be made in a way that businesses can afford. If wage increases outpace a business’s ability to manage rising costs, it could be counterproductive, leading to reduced job creation and even closures. The government’s plan to base minimum wage decisions on the cost of living is understandable, but it must be coupled with support for businesses to ensure these changes don’t stifle growth or lead to job losses.”
“The removal of zero-hour contracts, for example, presents a significant challenge for our sector. Many businesses in the night time economy and events sectors rely on the flexibility these contracts offer, particularly around seasonal work and any drastic changes could impact our ability to remain competitive. However, the government has promised a consultative period to address some of these more contentious areas, giving us the opportunity to actively shape the outcomes.”
“And while the proposed ‘lighter touch’ approach during probation gives employers more flexibility to let go of staff if a role isn’t working out, there are concerns about the additional pressures this might place on businesses operating in an already volatile environment.”
PUTTING A SPELL ON THE TRADE
By Nicola Walker
Jane Ross is certainly a well-loved character in the Edinburgh bar scene and it’s easy to see why. When I caught up with her at The Mother Superior in Edinburgh, the first bar that she opened, before long I felt like she was an old friend. Jane exudes Irish charm and is clearly a storyteller. She also has a passion for whisky and divulged that she has tried around 15,000 whiskies in the past seven years but added, “I’ve obviously not had a full dram of them all, I still have a functioning liver!”
As well as tasting a lot of whisky, Jane has also just opened two new bars, The Powder Room and The False Widow, as well as co-running her Edinburgh Fringe show Whisky & Witches. After moving to Edinburgh from Dublin in 2009 Jane started her first bar job in the Corn Exchange. She laughs, “Because I was Irish, they presumed I’d worked in a bar before. I remember the first drink I ever served, and I was terrified. It was Burns Night, and a 70-year-old Scotsman asked me for a Glenmorangie. I honestly thought he was speaking a different language. I had to go to a colleague, and I was just repeating it over and over in his accent because I’d never heard of it before.” She continues, “Hospitality just looked fun, and I wanted to be a part of it. The Corn Exchange gave me a really good foundation as you got a taste of every aspect of the bar trade from weddings to conferences and concerts.”
After two years, Jane then moved to the Point Hotel but quickly discovered that hotels weren’t for her. She explains, “I think it was the uniform, it just didn’t feel natural, but I still loved talking to the customers and hearing people’s stories. So, I went for a job with The Black Cat in 2013, a bar that specialised in whisky, and that was what propelled me into the whisky industry.”
Jane worked her way up to General Manager at The Black Cat and stayed there for seven years whilst also completing two University degrees - one in Business Studies and one in Architectural Technology and Engineering. She also developed a great relationship with owner Chris Miles, and it was Chris that actually found her The Mother Superior unit in January 2020. She says, “I loved working for Chris, but I wanted to do more events and work for myself. I told him about my vision for the pub - I knew I wanted to be down in Leith because of the community there. It reminded me of home and I decided to go for it!
“Billy Ross, the landlord there, took a chance on me and gave me, a first time owner, the lease and I feel very lucky to have him as a landlord. He is incredibly supportive and we’re now good friends.
“We got the keys in April 2020 and completely refurbed it during lockdown. It isn’t entirely the vision I originally had for the pub, but I wouldn’t change it now as it was built with love because my friends helped me build it and their graft is in the seats and the walls.
“We opened on the 17th of July 2020 and then the second lockdown happened. It was a fight for survival, but I refused to let any of my staff go. I did takeaway every day which started off so slowly to the point I thought I was going to get rigor mortis! However, I kept at it, and we went from £40 a day to taking £4500 pounds on New Years Eve. I sold about 80 litres of mulled wine that day by myself and I remember walking home was a struggle!
“We managed to keep it afloat and, looking back, I actually think the takeaway business was our biggest help. It brought the community to my door. We had some banter, they said they would come back, and they did, and then they kept coming back. It was exactly what I thought Leith would be like, a hub of all these different people who are just looking for a good time and nice drinks.
“Things are now great, but we’ve had a lot to contend with in our first years of business, not just covid, but the tram works too, and we had a massive Scottish Water leak in our basement events space which closed it for a year. In fact, I think my whole bar-owning career has been a cost-of-living crisis!”
This clearly hasn’t deterred Jane though as she turned over £650,000 in The Mother Superior last year and has just opened her two new bars in Leith - The Powder Room, a retro funk live music bar, and The False Widow, a sustainable bar named after the first witch on record in Ireland, Dame Alice Kittler.
Jane says, “The success of The Mother Superior has funded the new bars. However, I never expected to take on another bar so quickly, let alone two!
She explains, “Billy, approached me and said he thought I could give the staff and the pubs the attention that they needed. I was able to take on the new bars because my existing bar managers are amazing. They stepped up and allowed me to concentrate on the new bars. Bartending is a community, so they often ask each other first before they come to me.
“The trade is in such a funny place at the minute though. There’s a lot of high-quality bars in Edinburgh, from big groups to little independents, and the talent is unreal. But the rising costs are crushing some great pubs that were previously paying the living wage. It’s taking away the ability to let people have hospitality as a career, which is quite sad.
“There’s only a certain amount that pubs can keep putting prices up which keeps it viable for a customer as well. The Scottish Government needs to do something soon to help the bar trade. “However, we have been lucky with our two new bars. We’ve already tripled the takings in both of these bars, which is incredible.”
Another of Jane’s passion projects is her successful Whisky & Witches show which she started in 2023 with Danish musician Christine Kammerer. Jane shares, “We do whisky tastings with
accompanying music in line with the folklore, the link to the land, and the villainization of women in the alcohol industry. Christine and I both wanted to do something fun with whisky – like a musical. Luckily, she’s an incredible singer, because I’m not! We’ve done eight shows during the fringe for two years and we’ve also done it at Feis Isle, Belfast Whisky Week and twice in Denmark.”
Jane always knew she wanted to be part of the whisky community. She explains, “The more I drank it, the more I loved it. Storytelling is a very Irish thing with the seanchaís’ and I love talking about whisky to people and discussing the mythical and mystical stuff. Terms like Angels Share and Devils Cut are basically just a magical way of saying your profit is going into the air!”
One thing that annoys Jane though is when people doubt her knowledge because of the way she looks. She shared, “After nearly every Whisky and Witches show I have someone come up to me to try and mansplain something I have said about whisky. However, women in the whisky industry just now are doing everything they possibly can to change perception. I’m also lucky to have worked with many incredible men in the whiskey industry that advocate for you. We’ve got a lot of female customers in our pubs who now drink whisky. My personal favourites are smoky, peaty, cask strength whisky, particularly from Islay.”
“When I first started getting into whisky the industry was not always kind. For instance, I had whisky reps that would come in and ask to speak to the male manager. This is getting better, but I think it’s a generational thing that we will grow out of naturally. When I was up for the Deanston Whisky Guru Award at this year’s Scottish Bar and Pub Awards the majority of the finalists were women. That’s incredible to see and Gillian Kirkland, who won, is a force to be reckoned with!”
laughs, “Sometimes I get the urge to feel more Irish - because obviously I’m not Irish enough! At 35, I’m about 10 years older than everyone in the class, but I’m honestly a natural – I should have been Irish dancing my whole life!
“I do love Ireland, but Edinburgh is my home now. I love Leith, I love the community here and I think the bar trade over here is in a different league.”
Jane met her husband Nick in 2017, when she swiped right on Tinder, and they’ve now been married two years. She says, “It was a month after my mam died and he was this little breath of fresh air. He was just up for anything fun and different. He’s a carpenter and when I told him I wanted to open a bar he just told me to go for it! I don’t think he realised how much work he’d have to do on the pubs though!”
When I went to interview Jane, Nick was also there, working hard on the refurbishment in the downstairs bar at The Mother Superior. As they gave me the guided tour Jane added, “We can use this an overflow space if it’s not booked out as the bar upstairs is now so busy. We have also rented out our kitchen to King of Feasts and we’re doing an event in October called ‘Screen and Scran’. We are showing the Ralph Fiennes movie ‘The Menu’ and serving the 10 courses from the movie as you watch it.”
So, what else does Jane have planned for the future? She smiles, “I would like to take on more pubs, but we need to let everything settle for a minute. I’d also love to open a wedding venue one day and a bar with Cullen, the General Manager in The Mother Superior. He’s great for the trade and really is what a bar manager should be. He cares about the staff as much as I do.
Jane has really set out to change perceptions, even about whisky brands. She says, “There are some whisky brands out there that have a stigma attached to them, mainly because they are found on supermarket shelves, so at the last Whisky and Witches show we used undisclosed bottles to challenge people’s bias. I always think of whisky as a little family – you might not like the man, the dog or the brother, but there could be cool Aunt!”
I was also keen to learn about the other great loves of Jane’s life which she tells me are her husband, Nick, her Jack Russell, Millie, and a recently discovered hobby of Irish dancing! She
“Young people are the future and the backbone of the trade. There is so much talent out there, and I love encouraging that. I like to hire people with very little experience to give them a chance. You can teach them, they’re enthusiastic and that way they can find their passion and niche in the bar trade.”
That is exactly what Jane has done. She has found her passion and niche in the bar trade and from there she is set on creating great things. I left The Mother Superior looking forward to catching up again for a dram soon to hear more of her wonderful tales from the world of whisky.
GRAND CHÂTEAU JOINS
GLENFIDDICH’S
GRAND SERIES
Glenfiddich revealed its latest luxury limited edition malt Grand Château - the newest edition to its Grand Series which celebrates the unexpected collision between single malt and cultures from around the world.
Glenfiddich and Inverarity Morton hosted the launch event at Prestonfield House in Edinburgh to allow invited guests to be among the first in the world to sample Glenfiddich Grand Château, a 31 Year Old whisky, that marks the first release by the distillery to use red wine casks from the Bordeaux region. Tthe liquid has been matured in American oak before being finished for an extended nine years in exceptional Bordeaux red wine casks from the French winegrowing region. The nine-year finish adds layer upon layer of new and unexpected flavour. Indulgent and rich, caramelised cherry and apple intertwines with warming spice and toasted oak; an opulent, yet earthy liquid that’s fruity and at the same time floral.
Designed by French artist André Saraiva the packaging marries his iconic and distinctive style with a truly unique liquid. Saraica, an internationally renowned artist, who has previously collaborated with global luxury brands, has worked with Glenfiddich to visualise the Grand Château world. From the 250 limited-edition packaging to campaign visuals, he has taken inspiration from the exquisite liquid
and collision of two cultures.
Brian Kinsman, Glenfiddich Malt Master said, “Bordeaux red wine casks are incredibly versatile sources of flavour and recognised widely for their outstanding quality, providing the perfect opportunity for experimentation to develop a profound spirit. Nine years spent cocooned in these extraordinary Bordeaux red wine casks results in an exceptionally vibrant liquid which intensifies Glenfiddich’s classic fruity character balanced somewhat unusually with notes of deep oak and warming vanilla. Although wine is becoming an increasingly popular choice for maturation within the single malt category, it remains relatively rare to see whiskies finished in a Bordeaux red wine cask, making this an incredibly intriguing and collectable bottling.”
Claudia Falcone, Glenfiddich Global Brand Director commented, “The addition of Grand Château to The Glenfiddich portfolio, experimenting with flavour combinations and an extended finishing period, establishes our position as a brand that continues to push the boundaries of whisky making. Grand Château allows us to explore the collision of different cultures, whilst taking luxury to new heights.” Glenfiddich Grand Château is available from luxury whisky retail outlets and premium establishments in the UK for an RRSP of £1,550.
WHOLESALER TO THE LICENSED TRADE, WITH A PERSONAL TOUCH
WHOLESALER TO THE LICENSED TRADE, WITH A PERSONAL TOUCH
DELIGHTED TO SUPPLY LOCHY’S. WISHING THE TEAM EVERY SUCCESS.
DELIGHTED TO SUPPORT THE KINGS ARMS, WELL DONE TO GARETH, MIKEY AND THEIR FANTASTIC TEAM.
Lochy’s, a new sports bar in Barrhead, owned by Jamie Kerrigan, is already proving a welcome addition to the area. Located in the former Dalearn House the venue has been brought back to life following a £400k makeover.
Jamie took over the venue in 2022 and has spent the last few years refurbishing the venue which had previously sat dormant for the past 20 years. He shares, “Even people from Barrhead had forgotten it was there. Our aim has been to create a sports bar for a wider audience with great food and entertainment such as quizzes, karaoke and DJs. The feedback has been great already.
People are saying it feels like a city centre venue.”
It certainly does. Upon arrival the first thing I noticed was how fresh the newly painted and smartly branded exterior looks. Once inside the venue it completely opens up with 12 pool tables and darts lanes (which I’m told they will be swapping over to digital darts in the coming weeks) to the left and a bar and mezzanine to the right. Not only does the bar have a capacity of 250 but there is also a
function room with a further capacity of 150. They are currently still refurbishing this area and hope it will be open by the end of the year. It is certainly much more than your average sports bar or pool hall and talking to the regulars there I can see it has already become a hub for the local community.
Jamie worked with Rhiannon Stewart from Interior Renovation Designs on the refurbishment. He explains, “Bringing Rhiannon in was the best decision I ever made. She has made the project what it is. As much as I love a project, the size and scale here, 12,000 sq ft, was just too big and ambitious to manage alone.”
The venue features 32 large TVs providing a 360 degree viewing experience for sports and a top of the range sound system.
The finishes throughout the venue and the heavily featured ‘Lochy’s’ branding creates a slick look. In the bar area dark red walls sit alongside clean lines and wooden elements coupled with pops of yellow from the branding and the upholstered bucket chairs. There are also plenty of curved booths and snug areas which create a
cosy feel.
There are upper and lower mezzanine levels which have been created by removing old office units. These two areas are great for dining and the upper mezzanine offers a spectacular view right across the venue.
In the sports side of the venue the finishes are just as immaculate as the bar, from the modern hanging pool table lights, the polished wooden floor and banquettes all around the hall that trimmed with same upholstery used on the bar chairs.
The venue certainly looks high-tech which is no surprise because it has seen significant investment from Sims Automatics who have supplied TVs, pool tables, bar equipment, audio and gaming machines. Jamie adds, “All our suppliers have been great but
specifically Sims and Molson Coors have been so supportive of what I was doing here and have so much belief in me and the venue. I can’t thank them enough.”
He continues, “We still have a few tweaks left to make. We have a graffiti artist coming in to work with us, we have more sports memorabilia going on the walls and billboards to be added outside. I would like to eventually replicate this concept elsewhere in the future.”
Head of Operations for the group, Gary Grant, added, “It’s been a labour of love for Jamie. It’s great to see it so well received by the local community and further afield. It’s been exceptionally busy, and the team are doing an outstanding job at delivering a premier product and maintaining high standards.”
PARAMOUNT
ABERDEEN
BY NICOLA WALKER
The Paramount in Aberdeen, owned by the Signature Pub Group, has recently re-opened following a six-week refurbishment that saw an investment of £400,000.
The popular bar and live entertainment venue has been a student staple in the city since 2005 and is now looking more colourful, bolder and slicker than ever.
You can tell this project has been a lot of fun for designer Tibbatts Abel who have taken everything the quirky brand is known for and added a real contemporary fun twist to the design.
Adam Tibbatt from Tibbatts Abel explained, “Since our design of the previous generation of Paramount, the thriving city centre bar was geared up for a real revamp. The concept being to invigorate the existing spaces, reinforce the early evening offer and further enhance the buzzy atmosphere where guests can lose themselves in the wild and wacky.
The radical new look features an explosion of light effects, specially created wall murals and eccentric 3D sculptures; that maintain the essence of the beloved hangout. The palette is based on clashing patterns, bold colour and everything maximalism.”
Bold is certainly the word for it and each area has its own distinct look. There is a pink area with a neon 3D effect ocean scene and a shark literally coming out of the wall, a blue area with various silver animal heads protruding and a
zebra print and orange area with a wonderful hand painted wall created by a graffiti artist. There is also a purple area which was previously home to a huge Paramount light-up letter sign which has now been moved to the roof and replaced by a modern wave style art installation.
The striking colours are paired with animal print fabrics on the newly upholstered banquette seating with fluted backs.
The seats are leather, but the backs of the booths are covered with differening fabrics which bring life and texture to the areas.
There is a clear nod to geometric design through both the lighting and the tables which are hexagonal, round and square shapes. There are also brightly coloured chesterfield sofas and chairs in blue, green, black and pink and a monochrome statement wallpaper with ferns which adds to the jungle feel.
The main bar has also been given a makeover and is now covered in metal grating punched with round holes and vertical LED strip lights behind. These long strips of LED lighting have also been used on the roof and are hung at differing heights and directions creating a layered effect.
As well as the LED strip lights, varying striking lights have been used such as strobes, geometric cage pendants and neon for a truly electric feel.
Adam Tibbatt said, “This early evening to late night venue required attention in how to successfully take the environment from one setting to the next, thus encouraging customers to stay into the evening. This being managed by intelligently designed lighting and sound systems have also been to accurately control the atmosphere.
Other changes include anti-slip resin poured floors which add a psychedelic pattern, further banquette seating which has replaced loose furniture and increased capacity, and even a new bar at the rear of a dancefloor which can also be used for functions.
This new bar has a wonderful Chesterfield front in pink matching it to some of the other furniture. The team have clearly worked hard to keep the identity of Paramount, even with all the eyepopping new additions.
The space has kept the same general layout and some features, such as the 3D elements and knick-knacks which were associated with the brand. However, these have been cleverly refreshed with edgy spray-painted designs. There is even a silver free-standing mannequin with a disco ball head, a photobooth, UV graphics and 3D infinity dancefloor meaning guests can be truly immersed in the new décor and easily create instagrammable moments.
The new toilets are also a real talking point from the juicy red lipped urinals with ‘ladies spying’ artwork above in the gents, to the double cubicle and theatre style light up mirrors in the ladies.
The new look is quirky, tongue in cheek, sexy and I’m sure it will mean Paramount will be the talk of Aberdeen for the foreseeable future.
WE ARE PROUD TO SUPPLY AND SUPPORT PARAMOUNT BAR WITH ALL THEIR EPOS REQUIREMENTS. WISHING THE TEAM CONTINUED SUCCESS!
SUE SAYS!
SUE SAYS
Ihave been a bit remiss this month because I have just moved house and have been taking some time out to get it organised, so a big thanks to the two Nicola’s for holding the fort.
We still managed a bit of socialising - heading along to the launch of the latest whiskey to hit the market - The Stanhope. I love the fact that it has a real family connection for founder Andy Holmes - all the branding features the carriage that his great grandfather brought to Scotland. It was a lovely story. I hope the new whiskey does well.
I could have sworn that Michele Pagliocca told me he was retiring 20 years ago... but I see that after closing The Shed he has a new venture planned for the site. So the rumours that Wunderbar is going in there are far of the mark. It will be a late night bar and events space and will be open six days a week and late nights at the weekend. Will Michele ever retire... I don’t think so!
The new Employment Rights Bill was revealed by the Prime Minister earlier this month. It has been called the biggest change to employment legislation in decades. While everyone agrees that employees should have good working conditions, fair pay and benefits - employers are not cash cows. Responsible employers the world over want to build sustainable businesses, but it is getting to the point where the Government is preventing that. They talk about growing the economy - but I cannot see that happening with the constraints being placed on business - and it is not just the licensed trade that has been affected. There is still work to be done on the bill - here’s hoping they continue to consult.
It is encouraging though that Deputy First Minister Kate Forbes has taken time to meet with the board of the Scottish Hospitality Group. She heard from the horses mouth what is impacting licensed trade businesses in Scotland and she listened to the challenges. I sincerely hope that this means that going forward there will be review of the current rates set-up and a new, fairer system created in time for the revaluation in 2026.
Our awards raised just over £6,500K for HIT and the winners have now all been contacted by HIT directly. They were Graeme McMaster, Dawn Auld, Martin Dyer, David Lockett and Rosemary Johnstone.
I popped down to Mar Hall recently to catch up with Joe Gallacher. I recall its opening and in fact he was at the very first wedding there. It is currently in the midst of a mega refurbishment and Designer Jim Hamilton, and Graven, as you might expect are at the heart of the redesign. I was just saying to Joe how Jim does love a hanging lamp and lo and behold we bumped into him holding a lamp. I just had to share the pic.
I missed the wedding of the year - Barry and Kirsty Oattes, the couple behind the Kelvingrove Cafe, made it down the ailse just after our awards. By all accounts it was a most amazing day and night. I wish the happy couple every happiness. I’m sure they will remain as mad as hatters and I love them for it. Congratulations.
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