Welcome to the 50th edition of OnTrade Scotland Magazine
Just over 4 years ago, sitting at home watching in disbelief at what was unfolding before my eyes and looking at the damage being caused to people’s lives and legacies, their mental heath and to an industry I had come to love was horrific. I was uncomfortable with how some of the then, trade press was representing the industry which seemed to me to be more about money and self preservation than standing up for and supporting those who didn’t have a voice in the industry or trying to give the industry a platform to challenge without fear. I also believed there was a better way of connecting the venues and the brands where budget and money is not a block to collaborating, simply to connect the industry in a better, more modern way without arrogance or stereotyping.
14th August 2020 both TopGun Media Ltd & OnTrade Scotland were born.
I was told (by those who shall remain nameless) that we would not last 3 months and that there was no need for the title and at certain points I was told “what do you know“.
4 years later and on the 50th edition, OnTrade Scotland is the most engaged with title in the industry in Scotland by far with over 8,000 hard copies distributed. Over 32,000 digital editions sent out, over 56,000 website visitors per month and over 300,000 interactions on our social media platforms per month.
We have and will continue to work with some of the biggest brands in our industry, which some of we now look after their marketing directly. We also are proud to have implemented our Growth Programme, where we have been able to support some fantastic emerging and niche brands and engage with the industry in a better more cost effective way than ever before.
Our OnTrade Awards (The Birthday Bash) began as THE first event to take place in the UK on the removal of restrictions after covid with the support of our partners. All 3 events since, with over 700 people from across the industry coming together to celebrate the industry together we are proud of what we can deliver for the industry.
For all of the above reasons , for all of the requests we have received, for all of support and engagement myself and the team get every day from across the industry is why from January 1st 2025 we are evolving to bring our vision and brand of support and collaboration to the wider industry.
OnTrade Scotland will become ……
ONTRADE MAGAZINE - The first dedicated OnTrade platform to cover the entire UK industry.
We know our roots and will never abandon our heritage and understanding the key differences between the wider UK industry and that of Scotland specifically will mean we will continue to produce a dedicated Scottish edition running along side the UK edition. I would like to personally thank the team at TopGun Media for all they do, to the teams and suppliers we work with we couldn’t do it without you, to everyone that engages with the title, to all our commercial partners, to all the venues we have featured and to everyone that has supported us, we want to say a massive THANK YOU.
For us being better never stops and we are only focused on US being better and delivering a better tomorrow than we did today for the industry to grow. Together is better.
Justin Wingate Director at TopGunMedia
Hayley Ewing Head of Events - events@topgunmedia.co.uk
Fiona Gauld Production - info@topgunmedia.co.uk
For press enquires or advertising opportunists please call or email: Email: info@topgunmedia.co.uk Telephone: 0141 556 4111 10 6 12
Industry News
THEO CRETIN NAMED EXECUTIVE CHEF AT LINKS HOUSE DORNOCH’S MARA
Links House at Royal Dornoch – the UK’s most northerly luxury destination, and recent recipient of Michelin’s inaugural Key distinction has announced the return of Theo Creton, who will be leading the team as Executive Chef at the hotel’s 2 AA Rosette-holding MARA restaurant.
Previously Head Chef within MARA’s opening kitchen team in 2021, Theo has distinguished himself thanks to his passion for cooking with the freshest produce and support for local suppliers; creating dishes filled with flavours inspired by his travels whilst celebrating the very best of Scotland’s larder.
Travelling extensively between 2022-23, Theo spent time in both Southeast Asia and Australia, working on the private island Hayman in the Whitsundays in addition to working within in the Brisbane area. Upon his return to the UK, he worked at the 3 AA Rosette L’Ortolan.
Talking about his return to Dornoch, Theo has said, ‘I couldn’t be more excited to be back at MARA and leading such an engaged and knowledgeable team. After spending a year cooking around the globe, it feels like I’m back home, and I can’t wait to reflect on my time away in the new menus we have planned. One of my first challenges being back in the kitchen is getting to grips with half a wild boar! I’ve started off making bacon from its belly and experimenting with curing the meat.’
To celebrate Theo’s return to Dornoch, MARA has refreshed its menu offerings, introducing seasonally inspired dishes including Portmahomack Scottish Lobster Lasagne and Ardgay Venison Tartare.
Welcoming Theo back, Links House Managing Director Phil Scott has said, ‘it’s fantastic to have Theo back to lead the kitchen at MARA. This year has seen our teams work harder than ever to provide guests with the ultimate in authentic Highlands hospitality, and it’s wonderful to have Theo here to spearhead our culinary offerings.’
MICHELIN GUIDE GREAT BRITAIN & IRELAND CEREMONY BROUGHT TO GLASGOW BY SCOTLAND FOOD & DRINK AND GLASGOW LIFE
The MICHELIN Guide Great Britain & Ireland 2025 launch ceremony will be hosted in Glasgow for the first time ever, brought together in partnership with Scotland Food & Drink and Glasgow Life.
The MICHELIN Guide, which awards coveted MICHELIN Stars, Green Stars and Bib Gourmand distinctions, is a marker of excellence within the restaurant industry. Scotland punches above its weight with one Two-MICHELIN-Starred restaurant (Andrew Fairlie at Gleneagles) and 10 One-MICHELIN-Starred
restaurants. Glasgow is home to two One MICHELIN-Starred restaurants – Cail Bruich, and UNALOME by Graeme Cheevers.
The MICHELIN Guide Great Britain & Ireland Ceremony will take place on Monday 10th February 2025 at Glasgow’s Kelvingrove Art Gallery & Museum. It will be followed by a cocktail afterparty, held at The Old Fruitmarket.
All chefs running a MICHELIN-Starred restaurant from across the UK and Ireland, as well as journalists, influencers, partners and industry leaders will be invited to the Ceremony, during which new MICHELIN Stars and Special Awards will be unveiled.
The Scottish Government has provided £90,000 funding to Scotland Food and Drink which has also invested £50,000, to enable the MICHELIN Guide to take place in Glasgow. It is the latest in a series of high-profile events Glasgow has hosted in recent years – from COP26 to the 2023 UCI Cycling World Championships, and in 2026, the city will host the Commonwealth Games. Glasgow was also recently named the friendliest city in the UK at the Conde Nast UK: 2024 Readers’ Choice Awards.
A celebration of the highest quality of food, drink and service, the MICHELIN Guide Ceremony coming to Glasgow reflects the city’s reputation for its premium food and drink offering.
Brand News
JOHNNIE WALKER PRINCES STREET TRANSFORMS INTO THE WORLD OF APRÈS-SKI FOR THE LAUNCH OF JOHNNIE WALKER BLUE LABEL ICE CHALET
Johnnie Walker, the world’s number one Scotch Whisky[1], launches the limited edition Johnnie Walker Blue Label Ice Chalet in collaboration with luxury skiwear and lifestyle brand, Perfect Moment.
Unveiled by Johnnie Walker Blue Label ambassador and Perfect Moment shareholder, Priyanka Chopra Jonas, Blue Label Ice Chalet captures the essence of the luxury après-ski experience, featuring a rare new blend crafted by Master Blender Emma Walker, along with a bottle and bag designed by Perfect Moment and inspired by ‘Blue Hour’—the magical time when skiing is done and turns to socialising.
Created by Master Blender, Emma Walker, each sip of Johnnie
Walker Blue Label Ice Chalet starts with notes of cinnamonspiced apple that give way to warm cloves and spices before finishing with subtle hints of Alpine smoke. With only one in 10,000 casks meeting the requirements to go into the blend, the complex flavours mix to create a rich depth that’s perfect after a day on the slopes.
Further cementing Johnnie Walker Princes Street’s position as a must-visit destination to explore the incredible breadth of flavour present across the world of Scotch, the venue will temporarily transform into the world of après-ski in celebration of the launch with a number of ski themed installations and a specially created Ice Chalet tasting experiences available to book now.
Since opening three years ago, Johnnie Walker Princes Street has unveiled a selection of rare whiskies to excite the increasing number of visitors from around the globe.
From launching the final blend from former Master Blender, Jim Beveridge to harnessing cutting-edge, purpose-built AI-technology to create personalised bottles in partnership with renowned artist Scott Naismith, visitors have been able to experience exciting innovations, often before anyone else in the world, as they full immerse themselves in the world of Johnnie Walker.
MILLENNIUM HOTELS AND RESORTS RELAUNCHES GLOBAL GUEST LOYALTY PROGRAMME, MYMILLENNIUM
Global hospitality brand, Millennium Hotels and Resorts (MHR) is proud to announce the relaunch of MyMillennium, its global travel loyalty programme.
Designed to offer its members elevated benefits and cement its commitment to deliver exceptional experiences for guests, MyMillennium allows members to earn and redeem rewards across stays, dining, and more, while unlocking exclusive member rates and experiences across MHR’s expansive portfolio of properties.
With this relaunch, MyMillennium introduces three distinct membership tiers: Classic, Silver, and Prestige , with increased benefits as members progress up each tier.
Guests can book stays or dine at any participating hotel or restaurant, earn MyPoints, enjoy promotions that cater to their specific preferences, creating a seamless and enriching travel experience.
“The relaunch of MyMillennium is a significant milestone for Millennium Hotels and Resorts, representing months of indepth research and dedicated effort. We designed MyMillennium to deliver meaningful moments in a personable manner where members can accumulate and redeem their MyPoints in ways that best serve their travel needs. Our goal is to help our members celebrate life’s milestones, whether they’re ticking off a bucket list destination or enjoying a quick business trip with seamless, fuss - free stays.” shared Carolyn Wishnowski, Director of Global Branding, Marketing, and Loyalty at Millennium Hotels and Resorts.
At the core of this relaunch is Millennium Hotels and Resorts’ steadfast approach to understanding the evolving preferences of its guests, which is reflected in the company’s five key brand pillars:
Food & Beverage Innovation
Sustainability
Digital Innovation,
Curated Personalised Guest Experiences
Wellness Offerings
GlasGLOW is back
The UK’s biggest Halloween event is back as GlasGLOW returns to the city’s Botanic Garden with an epic new blockbuster show: Trick or Treat, running over the 25th of October – 10th November.
This year 10 epic Halloween inspired realms are waiting to be discovered including BoneYard, CarnEvil, Campsite, Up and the return of everyone’s favourite spot - Marshmallowland. There’s even one (skippable) scary section, Clowntown, set to scare guests this year! The other 9 realms are suitable for all ages, making GlasGLOW a great family night out.
Oli Norman, CEO of itison said: “Spooky season is here and we can’t wait to open the doors to this year’s GlasGLOW – we’ve added 7 extra dates due to massive demand for our Trick or Treat theme – it’s our spookiest show yet and perfect for all the family.”
Plus the GlasGLOW Street Food Village is back with Loop & Scoop, Dirty Bird, Fries Guys, Mangiamo, Brigston & Co and the magical GLOW Bar – the ultimate spot for enjoying cosy Autumn vibes.
Ticket info:
Under 3s: Free Child: from £9
Adult: from £24
Mallow & Fast pass child: from £16
Mallow & Fast pass adult: from £32
GlasGLOW is created and produced by Glasgow-based company itison together with a world class team of sound, light and set designers to bring light to the darker months and create magical experiences in the heart of the west end.
The show brings together amazing immersive sound and light displays, beautiful photo opportunities, a gourmet street
food village, loads of unforgettable interactive moments and Marshmallowland, a cosy fairlylit nook dedicated to all things mallow, to create an incredible outdoor adventure inherently routed in Glasgow culture.
Fast Pass & Mallow tickets are back again this year, giving those with tickets access to a dedicated entrance plus a campfire classic marshmallow skewer and queue hops straight into the show’s legendary Marshmallowland.
Organisers are aiming to make GlasGLOW as accessible and inclusive as possible with three relaxed ASN sessions as well as welcoming the team from Pamis with their Changing Place toilets from the 31st of October to 2nd of November. Sensory guides, a quiet space and GLOW passes will also be available to help anyone with sensory sensitivities.
The itison Pumpkin Fund will also return helping good causes around the Botanics. Since launching in 2019, it has raised £80,000 for local charities and donated over 7,000 free tickets and thousands of pumpkins to local community groups, hospitals and charities to help as many people as possible enjoy GlasGLOW.
Now coming into its seventh year, GlasGLOW is the biggest Halloween event in the UK creating 150 event sector jobs and a multi-million pound impact on the local economy.
Issued on behalf of GlasGLOW by toni.lally@itison.com / 07515 066357
NO HALF MEASURES
The Pinnacle of Premium Vodka Craftmanship – from Jerseys rich soil to your glass. Founded in 2019, Royal Mash is based in the stunning island of Jersey, famous for producing the only potatoes known to boast the equivalent of an ‘appellation d’origine contrôlée’, a PDO ( Protected Designation of Origin), meaning they can only be grown on the island using very specific methods and dating back to about 1880.
Using oversized Jersey Royal potatoes that would otherwise go to waste, Royal Mash has expertly developed a sustainable 40% ABV vodka. Renowned for its premium quality vodka, in addition to its resolute efforts towards sustainability. Royal Mash is versatile and smooth, liquid gold in any drink’s cabinet or behind the bar, perfect neat or in any vodka based drink.
Below, we take a closer look at Royal Mash, and the ways in which it achieves excellence; Royal Mash is hand-crafted, with each batch individually taste-tested, approved, and signed off. Royal Mash promises to deliver a spirit of superb quality, with the vodka holding its own when blind-tasted against similar, well-established brands. Royal Mash has also become the most celebrated vodka in The British Isles with over 120 accolades.
The expert blend of top-tier ingredients, brand owners with elegant tastes, an expert Master Distiller, and a streamlined distillation process that guarantees the purest, most sustainable, and memorable spirit, raising the bar in vodka distillation.
We can start to explore the journey from potatoes to perfection; so from farm to bottle lets discover the story behind every sip;
The Jersey Royal planting season begins in December, each seed potatoe planted carefully by hand to ensure an even growth.
The Jersey Royal Company’s south facing côtils are strategically planted first, due to suffering from the least amount of frost. Not only is each potato planted by hand, the ground is ploughed by hand. Despite the additional labour involved, the traditional menthod continues and these earliest potatoes each year, are arguably the best of the season and are very highly sought after. Each year, the crop is slightly different, impacted by its environment in the same manner that varying climates and terroir alter the taste of grapes harvested for wine.
Using only this fine, annual crop of Jersey Royal potatoes, effected from year to year by the differences in the terroir make Royal Mash a true vintage vodka, traceable from field to bottle. First, the Jersey Royal potatoes are harvested, reaching the pack house within 1 hour! They are then washed, and secured into one tonne bags ready for shipping to the United Kingdom so that the Master Distiller can work his magic.
Royal Mash’s distillation method has been optimised to ensure the very best product. The Jersey Royals are cooked to a mash, combined with enzymes, then left to ferment. Once fermented, the mash is combined with sugar wash and put into bespoke 200
litre copper stills.
The vodka is brought to 96% ABV using a 3.9m rectifying column. Thanks to the shape of the bespoke stills, the Master Distiller can accurately remove the perfect amount of distillate, known as the “heads”, to discard impurities. The next portion is the “heart”the part kept and bottled, the final 10% of the distillation - the “tails” is also discarded. If the heads and tails were not were not removed with such accuracy, the vodka would be a very different,unpleasant drinking experience! Distilled correctly the first time – Royal Mash only needs to be distilled once and does not need filtering!
The “heart” is diluted using reverse osmosis water to 40% ABV, then final taste test can take place to ensure it is perfect, before it is bottled, labelled, and ready to be shared with vodka-lovers everywhere.
Since its inception, Royal Mash has strived to deliver a high quality vodka that is as premium as it is sustainable. By working closely with The Jersey Royal Company, Royal Mash mitigates crop wastage and makes spectacular use of potatoes that would have otherwise been thrown away.
From its eco-friendly resourcing to its streamlined distillation process, to its sophisticated flavour, it is evident that Royal Mash is the one to beat.
Our Royal Story; No half measures “no reduction or limitation to the effort or resources employed”
We craft every bottle with a commitment to delivering perfection. Guided by the motto “ no half measures “ every detail undergoes the rigorous Royal Mash test - encouraged by our loyal companions Daisy and George.
The crest of tradition; The Royal Mash Logo carries the crest of the Le Fol family who were ennobled by King Henry IV in 1594, adding a rich historical legacy to every bottle.
A legacy of passion and craft as Royal Mash was born from the shared passion of Rachel de Caen a skilled chef, and Peter Le Fol du Taillis. Their love for fine food and drink inspired them to create this unique vodka, reflecting centuries of Royal tradition. Royal mash vintage vodka brings the smoothest taste with only two ingredients, Jersey Royal potatoes and pure reverse osmosis water, Sip the spirit of excellence today.
The most awarded vodka in the British Isles
CELEBRATING MILESTONES: ONTRADE SCOTLAND REACHES ITS 50TH EDITION
This month marks a significant milestone for OnTrade Scotland, the leading magazine dedicated to Scotland’s vibrant hospitality sector, as we celebrates the release of the 50th edition. Launched just four years ago, we have grown to become a voice for the industry, reflecting the resilience, creativity, and innovation of bars, restaurants, hotels, and suppliers across the country and the most engaged with title in the industry with almost half a million interactions across our platforms each month.
A VISION FOR THE INDUSTRY
Founded in 2020, OnTrade Scotland entered the market at a critical time. As the world grappled with the COVID-19 pandemic, Scotland’s hospitality sector faced unprecedented challenges. Businesses were forced to close or adapt rapidly to new regulations, while thousands of employees experienced uncertainty about their future. In these turbulent times, we wanted to be a simple , transparent voice to inform and support ,offering guidance, support, and a platform for dialogue within the industry.
Initially conceived to connect suppliers and operators in a better way , we quickly expanded to become a comprehensive source of news, insights, and trends, offering a 360-degree view of the hospitality landscape. Each issue features in-depth interviews with industry leaders, practical advice for businesses from specialist sources , and showcased the latest products and services that help hospitality establishments stay ahead of the curve.
REFLECTING AN EVOLVING SECTOR
Over the past four years, OnTrade Scotland has chronicled the evolution of hospitality in Scotland, reflecting the sector’s ability to adapt to both opportunities and challenges. From the rapid growth of outdoor dining spaces post-pandemic, to the rise of sustainability-focused practices, and the increasing demand for locally sourced food and drink, we have tried to evolve as the industry has evolved with the support of venues , brands , trade bodies and individuals across our sector.
connections across the sector. From trade shows to networking events, we has become a hub for the community, providing a platform where operators, suppliers, and stakeholders can come together to share knowledge and form partnerships.
Its digital presence has also flourished, offering readers timely updates through our website and social media channels which regularly gain in excess of 300,000 interactions per month. This multi-channel approach ensures that OnTrade Scotland remains at the forefront of industry news, even as the media landscape shifts.
One of our key focuses has been tge commitment to celebrating the people behind the industry. From profiles of award-winning chefs and mixologists , owners and leading industry figures to stories of family-run businesses and innovative entrepreneurs, we have wanted to shine a spotlight on the individuals who are the heart and soul of the sector. This focus on human stories is one of the reasons the magazine has cultivated such a loyal readership.
A HUB FOR INDUSTRY CONNECTION
As the hospitality industry evolves, so too has OnTrade Scotland’s role within it. We have grown beyond print, hosting events like The OnTrade Awards & Birthday Bash , OnTrade Connect and collaborating with partners to foster stronger
LOOKING AHEAD
Reaching 50 editions is a proud moment for all of us at TopGun Media but this is just the beginning. As the industry faces new challenges—such as rising costs, staffing shortages, and changing consumer preferences—we remain committed to our mission of supporting the sector. This has prompted the decision to become Uk wide title and platform to bring suppliers and venues together in a better and more cost effective way.
Our heart and soul will always be in Scotland and have a dedicated presence but we also look forward to the challange of supporting business across the Uk . Future issues will continue to explore these pressing topics, offering practical solutions and thought leadership to help businesses thrive.
A TOAST TO THE FUTURE
While the road ahead may hold uncertainties, one thing is clear: OnTrade Magazine will continue to build trust with the industry it serves. Whether offering expert insights on the latest trends or celebrating the achievements of its readers.
We want to thank each and every one of you that have supported us over the last 50 edition , 4 OnTrade Awards , OnTrade Connect , 26 AT THE BAR SHOWS , numerous activations and over 160 features we can’t explain what that has meant to us and that it will never be taken for granted.
So here’s to 50 editions we dedicate it —and many more to come to all of you that have made what it is.
From the bottom of our hearts and glasses ……
Thank you
BUCKFAST TONIC WINE IS A UNIQUE PRODUCT THAT CAPTIVATES THE SENSES WITH ITS DEEP FULL-BODIED VELVETY FLAVOUR AND LINGERING WARM VANILLA FINISH.
DATING BACK TO 1897, BUCKFAST TONIC WINE CONTINUES TO BE PRODUCED AT BUCKFAST ABBEY USING THE SECRET RECIPE.
BUCKFAST TONIC WINE CAN BE SAVOURED ON ITS OWN OR WITH ITS AROMATIC PROFILE LENDS ITSELF TO ENDLESS POSSIBILITIES.
Introducing buckfast and lemonade. THIS ready mixed, light and refreshing cocktail COMBINES OUR TRADITIONAL BUCKFAST TONIC WINE WITH LEMONADE AND IS available in 250ml cans.
perfect for summer garden parties, festival VIBES or SIMPLY adding a unique twist to your evening gatherings. BEST SERVED CHILLED.
WINNING FEEDBACK
In this the 50th edition of OnTrade Scotland we invited some of the winners from the OnTrade Awards 2024 to give their feedback on what the awards mean to them and their teams to be recognised by the industry piers that vote and what the event is like to attend.
LIVE MUSIC/GIG VENUE OF THE YEAR - THE GARAGE
It is an absolute honour to be recognised by not only our industry peers, but also by our patrons. There is a lot of hard work that goes on behind the scenes, so it feels fantastic to see the team acknowledged for their efforts.
Adapting to the constantly evolving post-covid hospitality landscape has been a real struggle and something that hasn’t come easy. However, having the correct team in place, as well as the stability and support from the directors and owners of the company has given us the platform to explore new opportunities and ensure we are changing with the times, instead of being left behind.
We were up against some incredible venues and it really is an honour to come out on top against such amazing competition. I feel that this is perhaps something we started to take for granted for a while. We would market the night and then just open the doors and hope that what we had on offer was enough.
The difficulties we have faced over the past couple of years have really forced us to look inward. We have been frequently conversing with our customer base and constantly trying out new ideas as a result. Our approach is that we want to leave no stone unturned in order to ensure that customers are leaving the doors of 490 Sauchiehall Street with a smile on their faces!
On Trade awards was a well planned event with an evening of interspersed entertainments, awards, speeches, refreshments and food. Felt that the vendors this year were a bit less appealing than past 2 years, but still a great night.
The set up of the venue was amazing. There was a good variety of entertainment. Munchy box mid evening and sampling new and unknown drinks is always exciting.
Nothing comes to mind that we feel needs added. Was a really enjoyable night overall and thanks to On Trade for hosting another great night.
COCKTAIL VENUE OF THE YEAR - THE ALCHEMIST
Being recognised as Cocktail Bar of the Year is a significant achievement for The Alchemist Glasgow, especially as it approaches our second anniversary this December. This accolade confirms our venue’s commitment to exceptional cocktail wizardry and Theatre. Over the two years being open, we’ve formed strong customer relations which has enhanced our reputation in a competitive market. Ultimately, this recognition brings pride to the staff, acknowledging their hard work and dedication, and solidifying The Alchemist’s status as a fun destination for cocktail enthusiasts.
The Alchemist Cocktail Bar’s success in winning Cocktail Bar of the Year can be attributed to several key factors. Firstly, the skilled and passionate team behind the bar and on the floor consistently delivering exceptional service, creating a welcoming and engaging atmosphere for guests. Our immersive experience, with theatrical presentations of drinks that captivate and delight guests from all walks of life. Additionally, the venue’s innovative and diverse cocktail menu showcases a commitment to creativity and quality, appealing to a wide range of tastes and preferences. Furthermore, the bar’s focus on using high-quality ingredients and fresh produce enhances the overall quality of their offerings. We believe this makes us the go-to destination for cocktail lovers. These elements combined have contributed to the venue’s remarkable success over the year.
Offering an experience at The Alchemist Cocktail Bar and Restaurant is incredibly important, as it distinguishes the venue and creates lasting memories for guests. In today’s competitive
hospitality landscape, simply providing good food and drinks is often not enough; guests seek unique and immersive experiences that engage their senses and emotions.
By creating an atmosphere that combines innovative cocktails, exceptional service, and captivating presentations, we believe this encourages guests to return and share their experiences with others.
One word – BONKERS! The atmosphere was electric. It was a fantastic opportunity to connect with fellow professional and bump into familiar faces. The event was well organised with engaging entertainment. It was inspiring to watch all the winners receive their awards, this highlighted the hard work and dedication of individuals and venues alike.
Winning cocktail bar of the year added to the excitement, making the night event more memorable. Overall, it was a remarkable evening that reinforced the sense of community within the industry.
Beyond the thrill of winning the award, there were countless elements that made the evening truly unforgettable. The vendors generously offering complimentary samples created a wonderful opportunity to engage with various brands, allowing us to explore new spirits we might not have discovered otherwise. The entertainment was electric, keeping everyone on their feet and energised from start to finish. And let’s not overlook the delightful munchie box catering delivered right to our tables—OnTrade definitely understood their audience and catered to our tastes perfectly. All these thoughtful touches combined to create a night that we will remember.
HOTEL OF THE YEAR - RADISSON RED
It means everything to all of us here. Everything we do is geared towards welcoming guests and giving them the absolute best experience we can. From pre arrival through check in and their time here, whether they’re at one of our big name parties in the RED Sky Bar, trying our spectacular authentic pizzas downstairs or just relaxing. Music is a huge focus for us whether at the OVO Hydro – as we host pre and post parties for big gigs – or with our own amazing events with big names and our own collection of brands. We want to be different and we believe we are.
I think people can see how hard we strive to be exceptional in everything. It sounds a big claim but that’s the attitude across our whole team. Ultimately it is the people working here who make the hotel what it is and I honestly could not be more proud of my team. It’s a tough industry and a difficult time but time and time again they deliver.
Also as I mentioned we put incredible work into developing our music offering in house, with our own brands like Guilty Pleasures and Electric Dreams, Boogie Brunch with Stevie Lennon and my own creation and baby Skyline, a progressive house party which is now world-renowned. Then there’s
Generation GBX with George Bowie, HedKandi with Mark Doyle, The Ark with Simon Foy and on and on.
Plus amazingly talented grass roots artists like Danny Rooney of Take That fame, who was spotted here, plus names like Johnny Mac, and shows by our o=pal Callum Beattie, Tom Walker, Marti Pellow….
Vital. We can’t stress that enough. We want to give our guests the absolute best time, so their entire stay from arrival on is a break, a shift out of the drag grey everyday life into a bright, colourful and fun alternative. So if something is not right – tell us.
Wow. Even wilder than usual. The sight of big Justin doing what I guess he calls dancing will never leave me. It’s always a crazy night where I spend hours talking to the entire industry person by person.
Our favourite part of the night was Justin dancing. Ahem. Thank you to Justin and the team for your endless support and for getting what we do.
WINNERS OF SCOTLAND FOOD & DRINK EXCELLENCE AWARDS ANNOUNCED
For more than 20 years, the Scotland Food & Drink Excellence Awards have celebrated the best of Scotland’s food and drink sector. Last night (9 October) continued the tradition, with industry leaders gathering to honour this year’s finalists and winners.
Popular Carnoustie restaurant and piemaker WeeCOOK emerged as one of the evening’s biggest winners, taking both Scottish Product of the Year and Fish & Seafood Product of the Yeaxr.
Known for its unique blend of traditional and modern Scottish cuisine, judges praised the brand’s award-winning pies and dedication to utilising seafood sourced from local waters, such as Arbroath smokies, Shetland mussels, and North Sea haddock.
The Excellence Awards have been the highest accolades in the industry for more than 20 years, and this year comprised of 14 tasted awards and seven business categories.
Reflecting this year’s theme, ‘Sustaining Scotland. Supplying the World.’, Highland Game Loin won the Meat Product of the Year for its premium ‘hill to plate’ venison and for developing the game meats’ supply chain to restaurants and retailers alike.
In the business categories, Edinburgh eatery Bonnie & Wild secured the Best for Scottish (Independent Business) award while Stirling’s Old Leckie Farm was named Primary Producer of the Year.
Dundee’s 71 Brewing scooped the Beer & Cider Product of the Year Award for its Haze Halo 5.0% Hazy IPA, while Aldi was
named both Best For Scottish (Multiple) and Confectionary Product of the Year for its Specially Selected Scottish Sicilian Lemon Shortbread Rounds.
Hosted by TV personality Simon Rimmer, host of Channel 4’s Sunday Brunch’, the awards ceremony at The Doubletree was attended by 500 people from across the industry.
Iain Baxter, Chief Executive at Scotland Food & Drink, said: “The Excellence Awards celebrate Scotland’s food and drink producers, whose drive and dedication take the industry from strength to strength each year. The calibre of this year’s entries is a testament to the innovation and skill that are ubiquitous within our sector, setting new benchmarks for quality and creativity.
“Congratulations to all the winners and finalists – their achievements are a credit to Scotland’s world-renowned food and drink community.”
Ashley Connolly, Local Buying Manager for Scotland at headline sponsor Asda, headed up the judging panel for the tasted product categories and echoed the sentiment, adding: “We’re thrilled to mark 13 years of Asda’s headline sponsorship of the Excellence Awards. Every year it feels as though we see Scotland’s food and drink producers reaching new heights.
CHERRY SHOT
STOCKED BY INVERARITY MORTON
WHAT MAKES BIGGAR SPECIAL
ABOUT US
Our founders
A passion-driven spirit brand, founded by the McVicar brothers, Stuart and Euan.
Based in Biggar, amidst the Scottish southern uplands, our distillery offers a unique blend of tradition and innovation.
• Award winning quality
We are Stuart (left) and Euan
OUR OFFERINGS
We make a range of gin, flavoured gin, rum, vodka and brandy for both On and Off Trade.
Biggar in the Scottish southern uplands.
Our journey began in the verdant landscapes of Biggar, a place teeming with local botanicals that inspired our unique spirit
McVicar, two brothers with a burning passion for premium spirits.
Proud to make a permanent range of classics in our portfolio as well as innovating with limited editions.
• Every batch delivers exclusivity and rarity, creating an insider club experience for the discerning customer.
OUR MISSION
• We use locally sourced botanicals which mean that our spirits embody the true taste of Scotland
• We’re proud to continue the greyhound coursing clubs philosophy of excellence in the wine and spirits space. Our quality and desire for perfection drives our attitude about small batch, exceptional liquids.
OUR FOUNDERS
We are Stuart (left) and Euan McVicar, two brothers with a burning passion for premium spirits.
Our shared dream was to create a spirit brand that stands out and embodies exceptional quality and the best of Scottish heritage.
Our shared dream was to create a spirit brand that stands out and embodies exceptional quality and the best of Scottish heritage.
That’s how our distillery was born near the charming town of
That's how our distillery was born near the charming town of Biggar in the Scottish southern uplands.
Made in Biggar, All our spirits are distilled in our Stillhouse located in the idyllic location of Biggar, within
Biggar Greyhound Coursing Club,
ONTRADE SCOTLAND CHALLENGESSOLVING HEADACHES AND POSITIVE FUTURES
This month, George Lafferty, a very experienced Insolvency Practitioner from McLaren Insolvency Practitioners Ltd, addresses some pressing issues close to the licensed trade’s heart.
Since the end of the COVID-19 pandemic, licensed retailers have faced significant challenges. These included: changing customer spending habits; Low Emission Zones; alcohol duty versus competitive pricing; spiralling utility costs; rising staff expenses; and increasing overheads. Public transportation has suffered, with ScotRail operating a reduced service and latenight buses being withdrawn.
The insolvency profession as a whole, and here at McLaren Insolvency, we have identified several key issues when advising directors and business owners, in particular in licensed trade and hospitality businesses, where you can take steps to avoid issues, costs and headaches.
1. Unclear treatment of rent arrears: rent arrears accrued during the pandemic were often ‘set aside’ or ‘managed’ by landlords with a promise these would be reviewed later. Tenants often understood that these arrears had been reduced, written off or that there was an undertaking by their landlord to do so. Unfortunately, the harsh reality is that landlords then decided all of the rent arrears had to be paid. The answer is to ensure this is formally documented, in other words, in writing, and that there is a proper and clear agreement on what is being reduced or written off. A formal agreement such as a side letter or amendment to the lease is best but even an email with clear agreement on amounts, actions and time scales is better than having nothing else in writing or only vague assurances. These rent arrears are still raising their head even 3 and 4 years later and, without certainty and clarity, discussions had at the time everyone was under pressure can later be denied. That means the rent arrears may still
be deemed to be due and payable and may be added to existing personal guarantees.
2. Personal guarantees: it should be made very clear in a lease or other agreement if a personal guarantee is being sought from the directors, an operator or anyone else involved in a business. Separate advice should be taken on this, and the personal guarantee should be highlighted so the person signing the agreement is under no illusion that they are putting their personal assets on the line. This is not always done and can result in issues if there are rent arrears or other sums outstanding which landlords then insist are paid by individuals. Joanna Millar is an experienced corporate and licensing solicitor, and she says: “Always take legal advcie before signing a document. It may be presented to you as ‘just a lease’ or ‘something very simple’ but if there is a personal guarantee or other very onerous terms in it, you could be signing away far more then you realise and possibly more than you want to. Beware of being put under pressure by third parties to sign something very quickly or being given assurances that it is a ‘standard’ document’ so you can ‘just sign it’. A small cost up front can save a much larger cost, and possibly a lot of heartache, later.”
3. Dilapidations: these relate to property maintenance at the end of a lease or enforced modernisation work required by the landlord. The issue for many licensed trade operators is that they have spent a lot of money, often running to a six-figure sum, fitting out their premises. This can be repeated over time, upgrading and redoing fixtures and fittings to keep them properly maintained
and meet changing trends. At the end of a lease, if the premises is to be handed back to the landlord, the lease often requires that it is returned it back in the condition it was received in. If that was a blank canvas, it may be it has to be reinstated to an empty shell. Joanna suggests: “Operators should consider negotiating with a landlord re dilapidations as often landlords will see the benefit in a fitted-out unit and will be happy to come to some agreement. If not, ignore dilapidations at your peril as these can result in huge costs.” At McLaren Insolvency we often see the cost of dilapidations taking operators by surprise, particularly where they have ignored this, and landlord have done the dilapidation works then rendered a bill to the tenant. Landlords can be entitled to do this if the lease allows and it is a common provision in leases, including those for licensed premises. This can significantly dent a tenant’s budget, which could be so significant it is a death knoll for what the operator thought was a business capable of saving.
4. HMRC collections: HMRC is becoming increasingly aggressive in its collection efforts and is now less likely to accept lengthy Time to Pay agreements. Although it may have taken some time to get to, they are now addressing Bounce Back Loans unpaid or used for incorrect purposes. These are only underwritten if obtained properly and sued correctly. If not, or if you are in any doubt about issues
with CBIL’s and Bounce Back then contact us to discuss.
In the meantime, please contact us, in confidence, for a chat or to discuss your business in detail at:
George Lafferty, McLaren Insolvency Practitioners Ltd, 250 West George Street Glasgow G2 4QY; Tel: 020 3746 8897; Email: george.lafferty@mclarenglasgow.co.uk
These are only a few of the matters which we hope are relevant to you and your business. Over the next articles, our contributors to On Trade Scotland will consider many issues including: Staffing challenges and some basic employment fixes; Director earnings and how to navigate how to take money from your business depending on your structure (including PAYE, Directors’ Loan Accounts, dividends, and personal expenditure being charged to company accounts); Business planning, including protecting the shares or business ownership, rewarding employees to keep them loyal and avoid them leaving, ongoing business plans (busting the myth these are a black art) and cash flow analysis; pointers on record keeping and business admin (the bane of all business operators’ lives!) including looking at the consequences of incomplete books and records, and failure to submit HMRC tax returns; and also succession planning looking at both foresight in succession planning and mergers and acquisitions, which can positively drive long-term profit maximisation.
ENERGY COSTS PUSH HIGHER
The ongoing conflict in the Middle East remains the most significant factor driving commodity costs. With prices rising in the second half of October
As colder weather increases gas for heating demand, other supply and demand indicators remain favourable. The end of heatwaves in Asia and the completion of maintenance in Norwegian gas fields have boosted both pipeline and liquefied gas supplies, while European gas storage levels are over 95%.
Despite these positive developments, commodity and contract rates edge higher. The risk of a sudden and severe reduction in gas supplies continues to be factored into pricing by both commodity markets and suppliers.
Energy contracts come with significant risks. In changes of tenancy, suppliers are demanding more documentation, such as leases, business rates, insurance, and photo ID, with EDF now requiring a solicitor’s letter to confirm changes as genuine. Customers who have agreed contracts direct are often left wondering why they haven’t switched and are on high deemed rates, as they lack support to push the switch through.
Additionally, many operators are now facing the consequences of contracts agreed 18–24 months ago, with 3- 4 years terms which are set to take effect with rates as high as 17p per kWh for gas and 78p for electricity. These crippling rates are
prompting operators to seek alternative contracts, often with their existing suppliers who will block the switch. Only to find large penalties are hidden in both the new supplier’s terms and broker charges.
In one case, a larger consumer faced £55,000 in penalties—£46,000 to the supplier and £9,000 to the broker. Despite these costs, a new contract was still more advantageous. None of these risks were explained during the high-pressure sales process, which urged the customer to “fix now” under the guise that prices would only rise further.
Any operator looking to agree or renew energy contracts should get confirmation if non-go-live or early termination fees exist and if so, what they are from both supplier and broker. Don’t accept what the sales agents say but ask explicitly in a recorded call or in writing.
Mark McCormack, Nationwide Energy’s Scottish consultant commented “Operators I’m talking to are bombarded with sales calls, who say they are from a supplier, or that your meter is about to be disconnected.” Mark offers one simple piece of advice – “If they ask for your bank details you are agreeing a contract.” If in doubt hang up and call your supplier, or give Mark a call and he can talk you through the situation, over the phone or face-to-face.
Mark will detail the risks and charges from different suppliers, allowing you to make an informed choice. Nationwide Energy doesn’t impose any charges on customers other than our commission which will be fully explained.
One customer contacted Mark too late, having agreed a 3-year contract. When they told him the rates they were on, he explained this meant £10,000 in extra costs over the term – the difference between success and failure for some businesses.
Gerry O’Hara, Nationwide Energy’s Operations Director commented, “We are transparent about our costs and the costs from suppliers. It’s often the case that cheap contract rates often ends up expensive, due to additional charges that suppliers impose. Mark will provide a clear explanation of the benefits and costs of different suppliers, removing the risk of shocks later on.”
Any operator requiring advice can contact Mark on:-
Graph produced by Cornwall Insight in conjunction with Drax Energy Solutions 24/10/2024
ARE ENERGY COSTS CAUSING PROBLEMS
RISING TO THE CHALLENGE
Merchants face a multitude of challenges, making it difficult for them to choose the right technology provider. The marketplace is saturated with independent payment agents, each vying for a slice of the market share while setting their own rules and standards. Compounding the issue, some ePOS suppliers entice businesses with seemingly low prices, only to unveil a slew of hidden costs down the line. This fragmented and opaque environment makes it exceedingly difficult for merchants to identify providers that genuinely meet their needs without unwelcome surprises.
This, however, is not how PayFacto operates. By choosing PayFacto for payment processing and Maitre’D as your ePOS solution, merchants align with a single company that manages it all. This
1999
Founding of Posera and launch of Maitre’D POS. 2004
Acquisition of Fourth Cash Systems Ltd.
2006 IPO completed. 2009 Merger between Posera and HDX Payment Processing Inc. 2014 Acquisition of Zomaron and Terminal Management Concepts Ltd. Launch of secure payment processing solutions. 2015
Acquisition of Agilysys POS reseller assets.
2016 Sale of TMC/AMO businesses to Oracle. 2017 Sale of Zomaron and Posera FingerPrints POS system to SICAM Systems Inc.
Acquisition of iShopFood web ordering technologies. 2023
Acquisition of NEOPOS.
2024 Maitre’D rebrand.
integration eliminates the hassle of coordinating between multiple vendors and ensures consistency across services. With one dedicated representative guiding you through the entire sales journey, whether for payment processing or ePOS, the process becomes significantly more manageable and personal.
What truly sets PayFacto and Maitre’D apart is their unwavering commitment to transparency. There are no hidden fees masked behind attention-grabbing low-cost offers. Instead, merchants receive clear, upfront pricing. What you see is what you get! This clarity not only fosters trust but also allows businesses to plan accurately without fear of unexpected expenses disrupting their budgets.
As merchants look to the future, aligning with providers that prioritise transparency and simplicity will be key to navigating the ever-evolving market successfully. PayFacto and Maitre’D exemplify how putting merchants’ needs first can redefine industry standards and pave the way for more trustworthy business relationships.
PAYFACTO’S JOURNEY BUILDING A LEADER IN PAYMENT SOLUTIONS
Founded in 2018, PayFacto emerged as a powerhouse in the global payment solutions market, born from the merger of B2Billing, CT-Payment and Supreme Payments. Our journey has been marked by strategic acquisitions that have strengthened our position as a leader in innovative payment solutions and restaurant technology.
In early 2020, PayFacto strategically acquired Posera Ltd. and Resto Finances Inc., enhancing its offerings with the Maitre'D and Veloce point-of-sale software, thereby strengthening its presence in restaurant technology. The acquisition of iShopFood Inc. in 2022 marked a further step for PayFacto, enriching its portfolio with advanced online ordering solutions. In 2023, the company bolstered its presence in Quebec by acquiring NEOPOS Inc., thus consolidating its service offering for restaurateurs.
These acquisitions have solidified PayFacto’s position as a leader in innovative payment solutions and restaurant technology, with Maitre’D and Veloce as its flagship products.
MAITRE’D’S STORY TAILORED EPOS SOLUTIONS FOR EVERY STYLE
Founded in 1999, Maitre’D was acquired by PayFacto Inc. in 2020. This acquisition enhanced its service offerings by partnering with a North American leader in payment processing, allowing for a fully integrated point-of-sale and payment processing solution. Maitre’D POS is designed to maximise efficiency and profitability for businesses, with systems that have continually evolved to meet the changing needs of the industry.
By integrating Maitre’D POS into operations, restaurateurs join a network of satisfied customers. Maitre’D simplifies the process of serving hundreds of thousands of customers daily. Flexible, powerful, and mobile, the Maitre’D point-of-sale system is tailored for the hospitality industry, accommodating quick service or full-service environments, including dining rooms, bars, counter service, and much more
PAYFACTO & MAITRE’D
PAYFACTO
PAY YOUR WAY
STANDALONE PAYMENT SOLUTION
If you’re a merchant in the retail or hospitality industry looking for a payment processing solution to complement your ePOS or your pop-up stand, PayFacto’s standalone solution is perfect. Easy to set-up, mobile and user-friendly, you’ll be up and running in no time!
INTEGRATED SOLUTION
Ideal for hospitality businesses seeking fully integrated payments with their Maitre’D POS. Fully integrated with Maitre’D ePOS, you’ll benefit from accelerated transactions, increased sales through quick management of orders and payments, as well as enhanced security thanks to their latest-generation PCI-DSS certified Android payment terminal.
MAITRE’D
MADE TO ORDER
Maitre’D ePOS Suite delivers unparalleled flexibility, seamlessly adapting to various business needs with its comprehensive, all-in-one solution designed specifically for the hospitality industry.
TAKE AWAY
Let your customers order ahead and pick up with ease, driving up both sales and satisfaction.
QUICK SERVICE
Improve the efficiency of your counter service with Maitre’D’s Quick Service mode, designed for fast-paced operations.
ONLINE ORDERING
Allow your customers to enjoy a frictionless online ordering journey straight from your website.
TABLE SERVICE
Optimise your table service with personalised order screens, simplified customer management, item separation by customer and kitchen messages.
DRIVE-THRU
Streamline the customer experience with a fast, efficient Drive-Thru ordering solution.
WHY CHOOSE PAYFACTO FOR YOUR PAYMENT PROCESSING?
ONE TEAM, ONE DREAM
We are not agents; we’re a unified team dedicated to providing personalised service tailored to your needs.
TRANSPARENT PRICING
We prioritise transparency and fair pricing. Our processing rates are highly competitive, with no hidden fees.
FLEXIBLE SOLUTIONS
Whether you need standalone payments for retail and hospitality, or integrated payments with our Maitre’D ePOS solution, we’ve got you covered.
WHY CHOOSE MAITRE’D FOR A POS SOLUTION?
PROVEN EXPERTISE
With over 25 years of experience in the hospitality industry and more than 20,000 installations worldwide, Maitre’D offers unmatched expertise to optimise business operations.
SCALABLE SOLUTIONS
Maitre’D’s solutions are designed to scale smoothly, meeting the diverse needs of businesses, whether they operate a single location or multiple sites.
EXCEPTIONAL SUPPORT
Choose PayFacto and Maitre’D for a tailored, efficient, and profitable solution for your business. We’re here to serve you, just as you serve your customers.
Maitre’D takes pride in its outstanding customer service, providing support from a dedicated in-house team available 24/7, 365 days a year.
PAYFACTO & MAITRE’D
UNLOCK YOUR RESTAURANT’S POTENTIAL
Explore Tailored POS and Payment Options. Learn how our tailored solutions can meet your unique needs. Our sales teams are there to answer all your questions about our products and services. Contact us to talk to an expert or ask for a demo.
Since our humble beginnings nearly 70 years ago when the Company was founded by Bobby Lynas, Lynas Foodservice has been dedicated to one word, Service.
The aim is simple, to serve our customer with the best product and the best service we can provide.
We deliver to over 5,000 independant and chain customers every week throughout Ireland and Scotland. Our customers come from right across the catering spectrum so with our extensive range we will have the right product to suit your needs and your business.
Contact us today to find out more and arrange a visit with one of our experienced team.
