OnTrade Scotland Magazine - February Edition 2023

JAMESON IS GB’S #1 IRISH WHISKEY

REFRESHINGLY SIMPLE. JAMESON,

Welcome to the February edition of OnTrade Scotland Magazine

As we all look to move our industry forward by working together and collaborating there is no avoiding the fact that Scottish government, CSL and its partners seem to think the best thing is to completely ignore everyone else and blindly push ahead with one of the most wasteful pieces of legislation yet under the guise of “environmental reasons”.

Don’t get me wrong we ALL want to do more for the environment and be “greener” however I for one fail to understand where the environmental benefits lie in putting business in jeopardy, destroying supply chains, having a logistical nightmare and more collection trucks on the road and that’s just the tip of the iceberg.

We haven’t even begun to discuss the huge cost to the taxpayer in the initial set up of DRS described by one senior economics expert as “like spending £10 to save £2”

In this edition we let the people in the industry share their opinions and views that Scottish Government, CSL, Biffa & other seem to want to ignore but think arranging webinars, invite only events and providing soundbites will show their engagement.

I for one would say the answer is no it does not !!

What do you think?

Share your thoughts with us at info@topgunmedia.co.uk and we will share as many as possible in next months feature.

STAY TOGETHER STAY POSITIVE MAKE A DIFFERENCE

Justin Wingate Director at TopGunMedia

For press enquires or advertising opportunists please call or email: Email: info@topgunmedia.co.uk Telephone: 0141 556 4111

The Alchemist

The dark art of cocktails

Deposit Return Scheme The industry responds

Venues for Valentine’s

Dean Banks at the Pompadour wins Restaurant of the Year

Industry News

LACK OF BUSINESS SUPPORT UNFAIRLY HINDERING SCOTTISH HOSPITALITY

Scottish hospitality businesses are now operating at a significant disadvantage to counterparts in England and Wales, as a result of the Scottish Government’s reluctance to support businesses. In a letter to the Scottish Government’s Finance and Public Administration Committee, UKHospitality Scotland highlighted the urgent need for short-term business rates relief, in order to diminish the jeopardy many businesses face.

Scottish businesses have not benefitted from any business rates relief since June last year. In comparison, English businesses have been supported by relief since the pandemic and will continue to be supported by up to 75% relief on business rates in the coming financial year. This support in England resulted in Barnett consequentials of £1.5 billion, yet none of that money has been allocated to support hospitality. In addition, the UK Government’s announcement to significantly reduce the energy support available to businesses from 1 April will deliver a major financial blow to Scottish hospitality. On top of rateable values increasing for many and a lack of relief, hospitality venues are finding themselves with hard financial decisions to make.

UKHospitality Scotland Executive Director Leon Thompson said: “The decisions facing Scottish hospitality businesses early this year are stark, and will prove fatal for many.

Cost increases are seemingly endless for venues, whether that’s losing current levels of energy support in April, business rates continuing to increase, or food and drink supplies costing record amounts.

“While no business in the UK is free from the effects in inflation, it’s becoming clear that the inaction and lack of business rates relief from the Scottish Government means we are falling quite sharply behind England and Wales.

“For example, rateable values in Scotland appear to have risen almost across the board in Scotland, while the opposite seems to be true in England. We’ve heard from members that many are set to pay tens of thousands more in business rates here, compared to similar businesses in England.

“This is not sustainable and will have long-term ramifications for Scottish hospitality. If running a business in Scotland permanently becomes more expensive, with no relief for businesses, we could see investment suddenly diverted away from the sector and a loss of skilled workers in Scottish hospitality.

“This has to be avoided at all costs. We urgently need to see the Scottish government introduce business rates relief at or near the levels in England and Wales, otherwise, businesses will fail. In the long-term, the lack of parity we see in the business rates system between nations underlines its ineffectiveness and the need for complete root and branch reform.”

SLTA VOICES ‘VERY SERIOUS CONCERNS’ FOR HOSPITALITY

SLTA voices ‘very serious concerns’

for the hospitality sector despite UK Government’s new energy support scheme.

The SLTA (Scottish Licensed Trade Association) has expressed “very serious concerns” over the introduction of a new £5.5 billion scheme to support businesses with their energy, announced yesterday in the House of Commons.

With the current cap on the wholesale unit cost of electricity and gas for firms set to expire at the end of March, it will be replaced with a new scheme that offers a discount on wholesale prices rather than a fixed price.

Colin Wilkinson, SLTA managing director, said that struggling hospitality businesses were desperate for financial support and queried how effective this new scheme will be, given the vastly reduced

reduction in the level of support at a time when businesses are recovering from the pandemic and still paying off debts incurred during Covid.

He said: “Many businesses in the hospitality sector in Scotland have had a bitterly disappointing December – normally one of the year’s key trading periods for the sector – as a direct result of the economic crisis, train strikes, poor late-night public transport and lack of taxi provision in some towns and cities. We’re into the second week of January and these challenges remain.

“Obviously we are grateful for any government support but this new Energy Bills Discount Scheme does not, in our view, offer much hope for vulnerable sectors like hospitality when you consider that energy costs now account for around 8-10% of turnover for an average pub or bar. Energy is the second-highest cost for hospitality venues.

Brand News

AVALLEN GROWS TEAM TO POLLINATE IN THE ON TRADE

calvados, and award-winning Frugalpac paper bottle solution, Avallen are steaming ahead with their mission to support the on trade and get their apple eco-spirit liquid listed in the cocktail menus of every bar.

Canadian Kaitlin started off as a waitress in a cocktail bar in 2012. She’s spent over a decade in the trade, including in some of London’s finest hotels (The Savoy and The Berkeley), Sweden’s Corner Club and as the Global Advocacy Manager for award-winning luxury English gin, Silent Pool, before running her own company working in trade advocacy, sales and marketing for female-founded and category-innovative, sustainable brands driven to make real change in the drinks industry.

On a mission to bring the most planet-positive spirit, made only from apples, water and time, into the speedrail of every bar, Avallen appoint two experienced industry specialists to do just that.

It’s crunch-time. Avallen’s ambition to get liquid on lips and do better for the planet is on. Celebrating the recruitment of inspirational, award-winning bar tender and trade advocacy specialist, Kaitlin Wilkes Back, as well as experienced brandbuilder, Julian Kirk, there’s an excitement that this assertive, planet-first apple brandy is continuing to be one to watch when it comes to inspiring millions to pour better, and more mindfully for the planet.

Renowned for leading the charge for sustainability in the drinks industry and B Corp certified for their planet-positive

Commenting on Kaitlin Wilkes Back joining the team, Avallen’s co-founder Stephanie Jordan said, “I have seen Kait thrive over the years in her various roles from bartender to advocacy manager passing via global cocktail competitions and am delighted to have her finally join the Avallen team. Her passion for the drinks industry, its products and people combined with her drive to bring about meaningful change is a recipe for success and we know she will be a huge asset in driving sustainable growth for our planet positive calvados – Avallen.”

Kaitlin brings her belief that the real trendsetters, when it comes to drinks, who can truly make stories come to life and excite cocktail-curious drinkers, are not only bartenders, but serving staff too. Kaitlin’s passion for storytelling, sustainability and supporting other women within the drinks industry are matched by Avallen’s ambition to build growth in the challenging on-trade drinks market.

DUNCAN TAYLOR SCOTCH WHISKY RELEASES MACALLAN 52-YEAR-OLD FROM ITS ‘RAREST COLLECTION’ VAULTS

Aged Originally in American Oak, Incredibly Rare Whisky Reached its Peak 52 Year Maturation in European Oloroso Sherry Casks.

Specialist spirits purveyor, Duncan Taylor Scotch Whisky Ltd, announces the exclusive release of one of the most prestigious single malts from its ‘Rarest Collection’ – a Macallan 52-Year-Old Scotch Whisky. An extremely limited release, this beautifully-aged whisky is an exercise in craftmanship and patience – spending more than five decades under the careful curation of Duncan Taylor Scotch Whisky and reaching peak maturation before its unique bottling.

The journey of this exquisite 52-Year-Old Macallan Single Malt began in 1969, when the liquid was originally laid to rest for the custodians of Duncan Taylor Scotch Whisky. For decades, the liquid aged in traditional American Oak ex-bourbon barrel until it was extracted from its original resting place and transferred into first fill exOloroso Sherry Casks.

This double maturation created a remarkable 82.92 proof whisky that delivers notes of rich dark chocolate with hints of cinnamon and spices, honeyed and creamy vanilla. The finish is creamy, luscious, and sweet, with more tropical notes than traditional aged sherry casks more commonly used by the distillery. Made from 100% malted barley and bottled at natural cask strength without chill filtration or artificial colouring, the rare whisky is the product of a single cask distilled at the renowned Macallan distillery in 1969 – the year that the first man landed on the moon and The Beatles recorded their legendary album, Abbey Road.

The Alchemist The dark art of cocktails

When it comes to creative , thinking differently and embracing the dark side Glasgow has a new wizard on the block or should we say square. We welcome The Alchemist to George square in the city with a fun , exciting and alluringly dark twist.

When we opened our first venue north of the border in Edinburgh, we knew we would feel right at home in Scotland. It was inevitable that we set our sights on a second venue north of the border. Glasgow is a cultural and creative hub, this paired with its ancient ties with witchcraft and the conjuring of our own magic made it a natural location for an Alchemist. We’re incredibly proud to be in the very heart of the city, located on George Square. The brand launched in Manchester, UK in 2010 and have 21 venues across the UK, gaining notoriety for our

weird and wonderful cocktail concoctions like The Colour Changing One, a smoking concoction that magically changes from blue, to purple, to pink before your eyes. Other Instagram-able cocktails include The Nextpresso Martini, a twist on a classic Espresso Martini served with bespoke salted caramel caviar on a dark chocolate spoon and The Edible One which is fully edible (cup included!) and our most sustainable cocktail.

The food menu is just as playful as our drinks offering, designed to evoke nostalgia and a sense of fun with

dishes such as the Chorizo and Cheddar Dough balls served with a syringe of cheese, and the Chocolate Cookie S’mores which is ‘flavour blasted’ with a cherry flavoured smoke bubble.

The Alchemist Glasgow interiors feature futuristic, divine influences from astrology and the cosmos. With celestial lighting installations that act as structural statements in the daytime and illuminate the bar and restaurant at night, like our moon installation in the speak-easy style bar, plush seating that wouldn’t look entirely out of place in a spaceship and the use of rich coloured base metals and marbles.

The opening of our Glasgow venue has been fantastic and an incredibly smooth one too. It’s been great to see the hype before we opened and is a great sign in terms of expanding further into Scotland, continuing with a second Edinburgh venue in Summer of this year.

In terms of experience, a key feature of The Alchemist Glasgow is our Cocktail Dispensary, an installation no other Alchemist venue has. The Dispensary, in partnership with Edrington Beam Suntory, is a cocktail machine fitted into a pillar which offers an immersive experience as well as the choice of three Naked Malt whiskey cocktails. Each cocktail has been designed by our bar team to make whiskey accessible even for drinkers who steer clear of darker spirits.

You choose your cocktail and activate the machine with an Alchemist coin, on insertion the machine lights up, components in a glass box start to spin and move liquid around vials. The machine then dispenses your chosen cocktail with a plume of scented mist. In classic Alchemist showmanship style but with a distinct twist exclusively for Glasgow. As our strap line is ‘theatre served’ it is incredibly important that memorable moments like the Dispensary are at the core of offering experience.

DRS - THE TRADE GIVE THEIR VIEWS

Lorna Slater MSP, Scottish Government, Circularity Scotland and their partners have publicly stated that they believe the industry & general public think DRS is a great solution and ready to role out. We gave an open platform for a cross section of senior people across the industry from venue owners , trade bodies , suppliers & brand owners to give their opinions on how they feel in their own words.

With only seven months until the scheme goes live businesses remain extremely concerned about DRS and its impact. Small operators, large hospitality groups and producers are still waiting for clarification on a number of key points. In many instances businesses cannot even begin to plan until they have all the answers they need.

“Businesses are already incurring costs as they attempt to prepare for the scheme. Trade Associations are a main port of call for members looking for information. However, given the complexity of the scheme and the highly specific nature of the questions, it is essential that Circularity Scotland rapidly upscales its information and advice support for businesses to ensure that as many are ready for August as possible.

“DRS represents a seismic shift in the way hospitality will need to recycle. UKHospitality Scotland is making clear to the Scottish Government, Circularity Scotland and scheme regulator SEPA, that businesses will need an extended period beyond the go live date in order to get ready. The lack of information, the scheme’s complexity and the refusal by the Scottish Government to delay DRS means that our businesses may not be fully compliant at the time of launch. This will be despite their best endeavours, so it is essential that enforcement of regulations are delayed and that businesses continue to be assisted in the months after August.

Leon Thompson UKHospitality Scotland Executive Director

Despite the many calls for Scotland’s deposit return scheme to be postponed and redesigned from not only the hospitality sector, but many other business sectors, the reality is that the scheme will go live on the 16th of August 2023.

There may be some “tweaking” of the scheme in the months to come before implementation, but all businesses affected need to start planning now. The difficulty is that the majority of operators in the hospitality sector do not fully understand how the scheme will work and the full implications this will have for their own businesses. Circularity Scotland urgently needs to raise awareness with a concerted information campaign on how the scheme will actually operate on a daily basis for the hospitality sector, especially for those in the hospitality “closedloop” scheme.

Many questions and issues raised still remain unanswered, some of these stretching back nearly 5 years when the scheme was first being developed and these need to be addressed now. Two years of Covid and the current crises have certainly diverted operators’ attention away from a number of new regulations which were put on hold. However, the start date for the deposit return scheme is fast approaching, it is inevitable, and hospitality businesses need to plan on how they will comply with the scheme – but they need clear and concise information on how Scotland’s DRS will work for them and they need it now!

Colin Wilkinson

The Scottish Licensed Trade Association

Nobody can deny that our wish is to work to a greener economy, and a more positive future for our children, but rushed policy is bad policy. We want to be able to go out to the world and be able to show them what we have achieved, not go out looking like we have failed because the scheme has been rushed. What government need to remember is that hospitality is still trying to recover after the pandemic, whilst battling with the rising cost of doing business, whether that’s recruitment, supplier costs, energy costs or the fact that we will not see the 75% rates discount in Scotland that our colleagues in England and Wales will see for 2023/24.

With approx 200 days to go before the scheme goes live in the middle of the summer season, there are probably as many unanswered questions from the sector as there are days before its launch. We have sought to have conversations with Lorna Slater, however, to date these requests have been ignored. Issues around VAT, and online take back exemptions need to be addressed and clarified; security, insurance, and how SMEs are to deal with cashflow issues.

We need to be talking positively about hospitality, and about how great the sector is already at recycling, and there needs to be a big emphasis placed on consumer education around DRS and the true costs to them over and above the 20p. The clear answer to a lot of this is the joining of a UK wide scheme due in 2025, which will cure any cross-border fraud.

Many places along the Scottish border are only a few hundred yards away from a supermarket in England, so it would be natural to assume that whilst there to buy their DRS related products, they would also do the family weekly shop, meaning less foot fall in many of our retail shops in the towns and villages along the borders, who rely on the local trade to keep going.

Stephen Montgomery Scottish Hospitality Group

We all want the DRS to work. Every hospitality operator in Scotland has always been quick to embrace environmentally conscious procedures such as recycling. It’s blatantly obvious that the DRS scheme simply isn’t ready. A UK wide approach is needed. Scotgov needs to just pause for a rethink. If you’re going to do it, do it properly.

Michael Bergson

The impending DRS should be a positive step forward for Scotland, taking the initiative in protecting our planet for future generations. Instead, the environmental impact is dubious as we already have excellent kerbside recycling and very high uptakes of packaging, especially glass.

The over riding impact will be the death of small, craft, creative businesses and the continued dominance of the larger producers. Scotland has the most amazing by creative wealth and that will be lost with no real benefit to the environment

Becky - Brand Owner Old Mother Hunt

As it currently stands The Scottish Governments Deposit Return Scheme is very confusing, ill thought out and throws up more questions than we have answers.

Namely, as we operate the closed loop who will be picking up the containers. It says on the scheme website that it will be their logistics partner and that collections will be free and happen daily, but the big unanswerable is will we get the service we require and who will that partner be?

We get paid by the logistics partner for the amount we return , but given the amount we go through, if we are let down by them, we will not have the storage space, and could face a position where, we will paying a deposit, and also paying for the collection for the disposal.

It does say that you will be able to request additional collections on our Customer Web Portal or by calling the customer call centre. There will be agreed timeframes for such collections, but no details yet.

Equally glass bins will be weighed by the collections driver and reconciled to the uplift location. Yet there is still no detail on this. If you get 20p per container, I do not understand how a bottle of beer weighs the same as a 1.5l bottle of vodka.

Also, as a group, the cost will be in what we hold to be returned. What I am trying to figure out, is if we buy stock on the day before the scheme starts, but then return it the next day empty, do we get 20p back per product? So can we make off holding our returns for a week before the scheme starts?

Each bag and tote box collected will be sealed with a security tag with a unique identifier for the return point operator so they can track its progress through the system. Glass bins will be weighed by the collections driver and reconciled to the uplift location.

The bit that I really don’t understand is how they work out the return renumeration if they are doing it by weight. It’s coming per item and going out its weight, it’s totally nonsensical.

Donald MacLeod MBE

As a relatively new producer who launched during the pandemic, the introduction of the Deposit Return Scheme (DRS) will be catastrophic. We’re being bullied into signing up to the producers agreement by 17th February, without having definitive answers to critical questions, committing ourselves to be financially liable when the scheme fails. DRS is being touted by the Scottish Government as a way to reduce litter and improve the environment but without including items that are a common cause of littering the scheme is pointless. Also the impact of increased waste trucks to facilitate the collection of all scheme articles and consumers driving to return points hasn’t even been considered. To keep costs down, Shipyard Gin, like most producers order labels in bulk and our current stock should last until early 2024. The introduction of DRS would mean increased cost in producing labels for the Scottish market and then the rest of the UK separately at a time when the industry is going through one of its most challenging times yet. At the very least DRS should be delayed until a UK wide scheme can be introduced, with genuine industry consultation. It shouldn’t be used by the Scottish Government as a naïve superficial political statement to score points against Westminster. This is people’s livelihoods they’re playing with.

Andy Samuel, Shipyard Gin

As the hospitality industry is starting to get back on its feet after years of headwinds, many companies need support from the Scottish Government not only through financial means but through a collaborative approach to resource management. The DRS at the right time will be welcomed, however now is not the right time. With businesses closing every day, this could be the final straw for many who are already assessing their long term futures

Glasgow

Jack Harrison - Boom Battle Bar,

INDULGENTLY REFRESHING

AWARD WINNING SMALL BATCH GIN

We are distillers of premium Scottish spirits, our Honeyberry Gin is something new and different with a target of 40%abv, made with gin and Scottish fruit and nothing else added, making a unique product, witch is fantastic served with ginger ale.

Our core range of gins have won a prestigious range of international awards of which we are extremely proud, lots more information on our website, any questions please get in touch.

Venues for Valentines

With the day when most men panic and flock to the local florist or Tesco petrol station on the way back from the office to pick up the standard bunch of week old flowers and box of the ambassadors favourite chocolates we look at a few better options to treat the one you love to a romantic night in great surroundings.

Finnieston Quay, 25 Tunnel Street, Glasgow G3 8HL

Love is in the air at Radisson RED Glasgow this February, with a series of massive events to make any heart beat that little bit faster.

With amazing music to rev up the romance, we have something for every taste. First up is the pre-Valentine’s weekend with Michael Kilkie serving up Disco Desires in the Oui Bar, then on Sunday 12th it’s over to Paul N’Jie for Smooth Grooves. And then on Tuesday 14th itself, our famous Acoustic Sessions return in the Oui Bar with Johnny Mac and Kevin McGuire playing covers, hits and classics. All three events will see the music entertain you through your dinner, as you enjoy admission, our stellar tunes, three courses and a free beer or cocktail for just £79 per couple – a bargain in anyone’s book.

You also get priority access to the RED Sky Bar upstairs after your meal, or you’re welcome to remain in the Oui Bar soaking up the sounds.

There’s also a MudFlowers pop-up in the hotel from 9am til 6pm on V-Day itself, so lads if you forget to order flowers, we got yer back!

Get in touch to book now on 0141 471 1700

Saint Luke,s

17 Bain Street, Calton, Glasgow G40 2JZ

Saint Luke’s is always a great go-to for date night ANY night of the year. They’ve yet to unveil special Valentine’s plans but with a sensational new menu in the Winged Ox, what could be better than a great dinner in a beautiful old church to get the romance kick started?

The Finnieston

1125 Argyle Street, Glasgow G3 8ND

At the Finnieston in Glasgow, look out for a VERY special eight-course tasting menu to guarantee the perfect night. At £80 per head it’s reasonable too, with oyster, halibut, langoustine and Moët & Chandon Rose all on the menu. Simply stunning seafood perfectly prepared in a cosy, intimate setting that feels like a luxe country pub in the heart of the city. Unmissable

SHIPYARD GIN COCKTAILS

STRAWBERRY ROSE

Glass: tall cocktail glass

Ice: crushed

25ml shipyard gin

25ml lanique liqueur

12.5ml lemon

25ml gomme

40ml strawberry puree

Add all ingredients to shaker with ice. Shake and strain into glass. Add crushed ice and give a stir. Lemon twist and berries to garnish.

APEROL SOUR

Glass: coupe

Ice: none

25ml shipyard gin

25ml aperol

25ml lemon

25ml gomme

Egg white

Add all ingredients to shaker with ice. Wet and then dry shake. Double strain into glass. Garnish with peychauds bitter and dehydrated orange.

DIRTY MARTINI

Glass: coupe

Ice: none

50ml shipyard gin

10ml noilly prat

10ml olive brine

Add all ingredients to mixing glass with ice and stir down. Strain into glass and garnish with 3 olives on skewer.

In collaboration with Synergy Commercial Finance and Asset Finance Solutions

Once Upon a time, there was a booming hospitality industry, times were good, cashflow was buoyant and people were out socialising. Then along came a little-known virus called Covid19, which changed the world completely. People stayed indoors, venues had to close and the outlook was very different and difficult. These were indeed dark times and just when things started to feel a bit more normal, along came Brexit, then the war in Ukraine, Truss economics, new industry legislation, high inflation, increases to bank rates and high street banks contracting their credit parameters.

The fairy tale has now taken a completely different path, the industry has had to evolve, adapt and adjust to these unprecedented times. The path ahead is perhaps not looking as clear and certain as it once was.

Questions on businesses surviving and thriving are being asked by everyone in the industry, but let us reassure you, multiple sectors are experiencing similar challenges, from high-street retailers to landlords who once had buoyant commercial office investments. We regularly hear concerns about keeping

businesses running and the drastic changes in the landscape we are working in.

The pace of change and uncertainty ahead is indeed a worry for the sector and what is important to know is - it’s OK not to be OK! You are not alone and the impact of all of the above is hitting the boardrooms of both large and small businesses across various sectors. Reaching out early to seek advice could have a positive impact and allow investigation into wider routes of finance via a trusted broker partner, who has full access to multiple funders, and can have meaningful conversations with Accountants about the strengths and weaknesses of the business or even engage Lawyers if an exit strategy is required.

Focusing on routes to funding for the sector, DMK Finance and commercial partners have extensive experience with industry experts and can offer potential solutions to the various routes available to raise cash to support your business. In addition, we can provide informal, open and honest advice on what options are possible.

We have recently supported hotel, pub and restaurant operators seeking new funder partners away from their incumbent banks, who have shown less of an appetite to continue support unless businesses can meet tighter credit paraments. Some of the key benefits we were able to secure included, 10-year interest-only options, longer payment profiles and equity release on both property and other asset types, which has reduced pressure on bank covenants, helped to ease cashflow or raise cash.

Other routes to finance have been achieved via equity release from investment portfolios, sometimes unrelated to the operating business and have allowed Director loan injection or 3rd party securities to be provided to support lending.

Questions you may be asking.

How do I get the extra cash needed for my business to get through the next few months?

How do I find the funds to be able to refurbish my property when I don’t have security but trade is good?

I want to buy the property I am currently operating from or buy a new property to run my business from, who can help me with this?

I need funding, but I just don’t know where to start or what to provide to ensure the best chance of obtaining the appropriate funding solution. There is no such thing as a ‘daft question’ and by reaching out for an informal chat we could perhaps help guide you in the right direction for your situation. There are so many different possibilities can you afford not to reach out and discover these?

It is important to note that ‘one size’ does not fit all and all funding proposals are subject to full credit assessment to allow funders to understand the strengths and weaknesses of your business, the ability to service debt and the experience or calibre of the operators.

Take action and reach out early to see if help could be available by simply scanning the Q code and answering a few basic questions to allow our experts to get in touch.

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DO YOU WANT TO BE SOMETHING DIFFERENT?

That may sound like a strange question. Even with the “Happy New Year” greeting, and New Year resolutions perhaps fading to distant memories, is it really possible to be something else? A common theme at meetings, lunches and chats with colleagues is sometimes “what would you do if you weren’t doing this?” Maybe a better question is “how did you end up doing this?” For many of us there was perhaps not a straight or clear path. Others will have had a yearning to be a doctor, lawyer, vet or, indeed, restauranteur, hotelier or in retail from an early age. That may be driven by an experience of family in the same trade, or just a Saturday job they loved and were really good at, and decided to do full-time.

For the vast majority of us changing at a certain age and stage is not practical, but other changes can be made to ensure your business is the best it can be. Those changes come under a number of headings, some more interesting than others, but bear with us.

Jo

In terms of getting to work and enjoying it, mindfulness and being kind are still post-Covid buzz words which have a recognised place in both our society and working life. There are small ways you can enhance staff experience in your premises. If a manager is struggling whether with health, finance or just general in a rut, that has an impact on all of the staff around that manager. Often most obviously on younger staff members. If the manager feels he can speak to you, or your senior management team that’s the first step. It’s all about communication whether for mental health, financial worries or similar. It may be that as an employer there is little or nothing you can do. Some employers have been able to put in place interest free loans for staff, but not everyone can do that. Even having a discussion can be the first step. It creates an atmosphere of trust and openness. It means that if a junior member of the team is worried about a senior member they feel they can come and speak to others, not as a complaint, but as an expression of solidarity and concern.

Millar - Head of Licensing

Craig Darling - Head of Business Restructuring And Recovery

Small things can make a big difference in people’s working lives. Get shift rotas out early to give people notice so they can plan their life, and actually benefit from downtime, or at the very least not be running from pillar to post to secure child care, lifts or transport to work amid train strikes and what seems like constant roadworks.

What about the business operators? A lot is made of the staff, however, business operators take a huge weight on their shoulders and it is really important that is acknowledged, and also assistance for them is considered. Simple things can help business operators. Who owes you money and who do you owe money too? Can you extend the payment terms? Is there a particular bill which is causing you concern (apart from the obvious utility issues)? Could that be negotiated or installments agreed? Gilson Gray can help negotiate or mediate with landlords ad creditors to give some leeway or extension, and that small step can really help. The first thing is to ask for help and to consider there may be other options business operators have not thought about. We can do a very quick review which may give options to take the pressure off –such as refinancing and restructuring. Sometimes a small

change is needed. Recently we have seen a number of business saved by a simple review of its finance and how it was operating which meant more available cash to pay bills, less bank charges and a business which was facing insolvency is not only still trading but is now going from strength to strength.

Is the business protected? It is really difficult throughout the year when Christmas planning starts in July, but this time of year is a good time when it is slightly quieter to review this. Are you a limited company and, if so, do you have a shareholder agreement to protect the sale of your shares? We recently saw a company where one of his shareholders out of the blue sold their shares to a third party. How would that impact your business? You may be really fond of your business partner’s wife, partner or family, but do you want to work with them? If not, again, having something in place in writing means if anything were to happen, from winning the lottery to being knocked down by the proverbial bus, that those shares can come back into the business so you don’t end up working with someone you don’t really know, who is not the best fit for your business. That can be addressed by a shareholder agreement or partnership agreement.

The right advice has never been more important.

We’re honoured to have been chosen as the exclusive partner of OnTrade Magazine Scotland. As one of Scotland’s full-service law firms we’re able to offer specialist legal, property and financial services. We’re here to help in a time when support and clarity are needed most – offering valuable advice and insight on everything from licensing, business financing, employment and real estate. Different people. Different approach. Different results.

To find out more please call Jo Millar on 0141 370 8116 or email jmillar@gilsongray.co.uk

Dean Banks at the Pompadour wins Restaurant of the Year - Outside London in the Food and Travel Awards

The stunning dining room within the iconic Waldorf Astoria Caledonian serves up sensational tasting menu only meals within one of the most famous rooms in hospitality. And in the Food and Travel Magazine Reader Awards, Dean Banks at the Pompadour has been voted Restaurant of the Year - Outside London, a hugely prestigious accolade and one which Dean was immensely proud to collect at the ceremony in London last night (Mon).

Dean said: “This truly is an incredible honour, all the more so because it’s voted for by the people who matter most, the actual customers.

“This award is not for me, it’s for our amazing team who work so hard to deliver unforgettable experiences and food for everyone who comes to any of our restaurants.

“Like Haar St Andrews, The Pompadour celebrates the very best of fine dining in a tasting menu format and we are lucky to present our food in the most beautiful room, looking out on the Castle.

“Thank you to all of our team – you deserve this award and my endless admiration and gratitude for the dedication you show every single day in these difficult times, presenting my food and concepts so perfectly.”

The Dean Banks Group operates a number of restaurants and businesses across Scotland, from Haar and The Pompadour’s fine dining to casual neighbourhood spot Dulse in Edinburgh, with Glasgow coming soon, and his new pub The Forager in Dollar. He also has Mond Vodka, Lunun Gin and home delivery kit services Haar At Home,

Waagyu Burger and Shaaken cocktails. He believes awards like this provide an essential boost to the vital workers in the hospitality industry who are under such immense pressure right now.

And the fact it’s voted for by customers rather than awarded by judges makes it all the more special.

“It’s hard out here at the moment with crippling utility and produce costs impacting every restaurant, people are worried.

“So this kind of vindication, an award voted for by customers with no agenda, just good taste, is a real boost to restaurants, to chefs and to the entire teams. Just knowing how much people appreciate what we do.

“It really makes all the hard work and stress worthwhile. “Thank you so much to Food and Travel Magazine and more so, to everyone who came in, enjoyed our food and took the time to vote or us. You don’t know how much it means to us all.

“And I would like to dedicate this award to Pat Greenhough, my second Mum who passed away last week. She would have been immensely proud to have seen me on the stage receiving such a prestigious award. Thank you mum.”

For further information on Dean Banks, The Pompadour, Haar St Andrews, Dulse, The Forager Dollar, Mond Vodka, Lunun Gin, Haar at Home, Shaaken Cocktails and Waagyu Burger, contact Mickey at Dirt Comms – mickey@dirtcomms.net

Pioneering Scots celebrity chef Dean Banks has scooped a major UK award for his flagship fine dining experience restaurant, Dean Banks at the Pompadour in Edinburgh.

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Boat Yard Lochwinnoch

Boat Yard Lochwinnoch

Boat Yard Lochwinnoch

BrewDog Waterloo

BrewDog Waterloo

BrewDog Waterloo