SLTN January 19 2017 by Peebles Media Group

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January 19, 2017

Rural outlets remain hardest hit in ‘difficult’ environment

Festive trade blow for Scottish pubs CHRISTMAS and new year business was down for almost half of outlets, with rural pubs the hardest hit, the latest Scottish Licensed Trade Association (SLTA) survey has revealed. According to the research, which polled 600 operators, 44% of outlets reported a decline in trade over the festive period, with a “marked increase” in the number of venues where business was down 10% or more. Rural pubs were again the hardest hit with more than 50% showing a decline over the festive period, compared to 40% the previous year; and 46% of rural operators expecting business to grow or remain stable in 2017, compared to 64% overall. Almost a third (30%) of outlets showed growth over the Christmas and new year trading period, with 26% reporting trade as stable. And festive trading was said to be broadly in line with last year as a whole, with 28% recording an improved performance for 2016, down from 39% the previous year. Rising costs remain a major

• Tuennerman with bartenders Mike Aikman and Stuart McCluskey.

Telling a tale of bartending INTERNATIONAL bartending festival Tales of the Cocktail will host its first ever European event in Edinburgh this April. In addition to its flagship festival every year in New Orleans, the organisation visits another city under the guise of Tales on Tour. Previous host cities include Vancouver, Buenos Aires and Mexico City. Speaking at the launch of Tales on Tour Edinburgh, held at The Bon Vivant on Thistle Street, Tales of the Cocktail co-founder

Ann Tuennerman said the purpose of Tales on Tour is “to shine a spotlight on places we love”. “When we’re looking for places to go for Tales on Tour we wouldn’t go to London, we want to come to Edinburgh,” said Tuennerman. “What we see here is really special.” Tales on Tour will take place in Edinburgh between April 1 and 4 in various locations around the city. Events will include seminars on spirits and cocktail making.

concern for operators, with 71% of those surveyed saying utilities have increased and 62% reporting a hike in rateable values – with an average increase of 14%. And concerns over government legislation continue to grow, with 73% of those polled citing it as a key challenge facing their business, up from 67% in 2016. Despite the tough trading conditions, operators continue to invest in training with 85% maintaining or increasing spend in this area. Paul Waterson, chief executive of the SLTA, said the trading environment remains “difficult”. “The fact Christmas and new year business is down is very worrying and only highlights the problems we’ve got,” Waterson told SLTN. “Even more worrying is that the figures are down on a low base from last year; that even from a lower base people are not getting growth. And the cost base is going up.

“How the assessors can then slap on these rates increases when other businesses, including supermarkets, are seeing rates go down is beyond me. “We also continue to see huge pressure for retailers serving rural and tourist locations with over 50% showing a decline over the festive period versus the prior year. “Many village pubs are integral to tourism and the community within rural areas, and the decline in this area is sadly likely to lead to further closures and wider impacts on tourism and employment. “The impact of recent drink driving legislation, plus rates increases and minimum wage legislation makes trading in these areas even more challenging for retailers. “This is reflected in our survey, where retailers highlighted government legislation on drink driving and changes to rateable value as the biggest macro-economic challenges facing their businesses.”

Five fined for flouting rights

inside

FIVE Scottish licensees have been found to be infringing on broadcaster Sky’s copyright at the Court of Session in Edinburgh, resulting in five-figure fines for each of the operators. The pubs found to have shown Sky Sports illegally on their premises were Cheerz in Falkirk, Horseshoe Bar in Ayr, news new Refurbishment has brought

• The new-look Grey Horse.

Food focus in Balerno LOTHIAN real ale specialist The Grey Horse in Balerno has completed its first festive season following a revamp of the business on which put a firm focus the food offer. The venue was converted ahead of Christmas by owner Paul Ng who said he was responding to

life to Biggar pub

Community is the jewel in The Crown By Jack Walsh

Gary with ITTING Watkins, who operates his The Crown Inn with general wife Lorraine and their manager Matthew McKean, apit’s not long before they’re proached by various regulars, on their all eager to comment siturecently-refurbished pub, ated in Biggar. the According to Gary, it’s refit has demand. greatest relief that the “People, particularly in been so well received. their about Balerno, want to leave “I had sleepless nights us car in the garage and take people worrying about the of their family for a quality changing the ambience [still] meal,” said Ng, who has place and The Crown told Gary owned the pub for nine being The Crown,” years. SLTN. “This is a significant When Gary and Lorraine we investment for us but made the decision to refurbish Inn pub, believe the time is right.” • Crowning glory: The Crown the Greene King tenanted and Gary out. team (from left) Lorraine it was carefully thought Watkins, bar manager Joanna General manager Matthew, McKean. busiMcGuire and Matthew who has been with the the ness for five years, said the area; this had been a previous was two years in acrevamp weakness of The Crown, STAR Pubs & Bars is making. cording to Matthew. of launching a new online layWorking with Alan Baxter Describing the previous Greene training programme for that DBP Architects, one of out of the premises, he said in, firms, anyone interested in look King’s appointed design customers would often The their fulfil to running a pub – whether able packed Another change at the team was see the immediate area of hand pulls to six. it is leased from the pub not Crown is the introduction as vision and make significant of a with people and then leave, such retainIt has been something company or not. seating new premium products changes – all the while Lorrealising that the large and pub’s The three training win-win for Gary and beer brands Birra Moretti of ing certain parts of the area at the back existed. raine, who picked up CAMRA’s modules – which cover Kozel and a wider selection image. interior has the Year that Now finance closely Lanarkshire Pub of the topics including “They worked very whiskies. have been opened up and extended area during for 2016, as the new lines and business planning to 100 Food has been another with Gary and Lorraine and – increasing capacity Matvenue, allowed them to explore – can be accessed on for of expansion for the the design process,” said ales. covers, as well as allowing that, stock a broader range of the company’s website, toiwith Matthew remarking lithew. G a r y a larger kitchen and new pub starpubs.co.uk, and include “So every aspect of the due to changes in Scottish admitted lets – people for “our completion certificates. censing and alcohol laws, has been bespoke designed it was “a “naturally a very “We hope this move will ability to trade and keep us. surprise” g ravitate know on our benefit the pub industry “They (the Watkins) good profit is dependent to win the They know the pub to our new had as a whole,” said Star ability to sell food”. the pub very well – they’ve a c c o l a d e, area”, acthey’ve – utmost its well does Pubs & Bars MD Lawson team very years.” the And it for 12 as they had cording to which Mountstevens. The refurbishment, to stay local where possible, idea no had it for 12 years. Matthew. Watkins working with Glasgow-based was co-funded by the they’d been Despite off on Smiths Gourmet Butchers and Greene King, kicked the strucNith considered for the award. fo(meat), Thornhill-based October 31 last year. a changes, the Watkins certainly is tural by and ale out However, Work was carried Valley (free-range eggs) wanted the feel of the property & Sons, cus for the pub. Taylor’s of Biggar (desserts). shop fitting firm H Peel the to remain true to its heritage. Supplied by Greene King, THE UK government has are Not resting on their laurels, which was set an ambitious weekly, Exposed stone walls a half aim to range of ales changes launched a £1.7 million white Gary and Lorraine turnaround of four and seller adorned with black and across with real ale the biggest campaign to stress the array open a 14-bedroom B&B weeks. staff pictures and an eclectic to on draught. importance of paying feaIn this time “major structural from the pub which, subject is the of antique mirrors. Other link on the On the spirits side, gin the National Minimum include planning permission, will work” was carried out it now tures of the new design this pub’s best selling spirit; Wage. and up with The Crown later pub. deep red tartan carpet prostocks a range of 37 different The campaign comes a new Despite the size of the year. differcontrasting oak flooring; on itself, gins, supplied through after Westminster and In terms of the pub ject, the refit was completed on Booker log burner in the fireplace; is to ent arms of wholesaler released a list of the ten deliberMatthew said the aim time, and the pub reopened Classic for a new bar, which was level Group (Makro and ‘most bizarre excuses to “keep that level of trade, December 2. supplies ately designed to look similar quality Drinks). The firm also underpaying staff’. Chief among the changes of service and level of spirthe one it replaced. of when The Crown Inn with other Business minister Margot that many people expect inside was the demolition the soft main difference is the and the no But is wines as “There well near as said: its, James lines, they come here”. two supporting walls staff addition of more beer up drinks. excuse for not paying three front of the pub, opening increasing capacity from each the space and connecting

Free training from Star

No excuses for underpaying

properly.”

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illegal broadcasting of sporting events is “damaging the pub industry” which is why the firm is “committed to protecting Sky customers who are unfairly losing business due to illegal activity”. “These latest orders demonstrate how seriously the courts take piracy,” said Lawson.

Dixon Arms in Glenrothes, Mill Inn in Falkirk and The Gables in Glasgow. Licensees at each venue have been ordered to pay £10,000 in damages as well as fund the placement of notices advertising the ruling. George Lawson, head of commercial piracy at Sky, said that

A crowning achievement Refurbishment has brought new life to Biggar pub page 6

The spirit of ontrade present

gin & premium tonics

trajectory • Gin remains on an upward down, and shows little sign of slowing and distributors. according to producers

Category growth looks set to continue, drinks firms say

There ain’t no stopping gin now

three areas, If you can master those director Simon Fairclough, managing you’ve cracked it.” in price point,” finding their terms of style, serve and of Persie Distillery at Auchenflower With so many new gins would the number HERE’S not many that Adam Hunter, he said. Perthshire, also expects the stand way into the on-trade, Gin to rise, with argue against gin being Arbikie, said it Carlo Valente of Boë Superior that gin of gins on the market of commercial manager agreed ripe for spirits out spirit of 2016 in terms market at the parent firm VC2 Brands conditions said to be is a “very competitive 22), but can to strength”. to make their he reckons sales growth (see page is going “from strength from smaller producers moment”, adding that spirit to enjoy the Scottish for spirits publicans expect the “We have been supplying way onto the back-bar. licensees are now looking Superior Gin for of contract similar popularity in 2017? on-trade with our Boë “I forecast the number with “real points of differentiation” from gin only see this – fairly stock. Yes is the short answer over eight years and can gins will continue to rise when choosing what to the category Valente. distillers competitive producers, who reckon trend continuing,” said dramatically – as wannabe Despite the increasingly some time yet. historically to grow will continue to grow for “Bars in the mainstream realise the levels of investment, in at market, gin should continue who also names are now required Tina Connolly, brand manager Hunter, stocking only big brand expertise and red tape for now, according to whose craft gins.” he said. overseas to build. Halewood Wines & Spirits, including a selection of setting up a craft distillery,” expects interest from Neill, said described as to existing that gin is gin brands include Whitley with a Reflecting on what he “Instead, they will turn “There is an argument the category, the UK market the gin category is “thriving” a “storming” 2016 for distilleries for recipe development close to maturation in Holt said a win for both there is huge “general shift to premium”. Pinkster gin founder Will and production. This is however internationally ever, really of the drive additional growth “Consumers, more than present “continued sales distilleries will the gin continued for parties: potential driving in 2017. gin-makers get North America ‘know’ their gin and they’re opportunities for operators” revenue while budding category, especially in is forecasting dreams – both premium and super-premium “Research body Mintel to create the spirit of their and Asia,” said Hunter. till at least market growth,” said Connolly. a continued thirst for gin within their means.” The possibility of the gin GB, the firm said Holt. he would use was Faith Holland of Diageo 2020; long may it continue,” Fairclough added that hitting a saturation point Tanqueray and distilleries category gin Scottish Gordon’s the the of many behind And while two words to describe to highlighted by Bob Fowkes have been quick and confusion. co-founder of brands, also said gin “continues set up in recent years at present: excitement Brockmans gin, but the “becoming with plans for to key for operators thrive”, with the heritage to jump on the gin train “The number of gins coming the brand reckons the to customers. down the line, staff and their gin increasingly important” a whisky release further market is thrilling for bar will continue to be building Hi-Spirits, will dominate is – rightly – And Dan Bolton, MD at Holt reckons white spirits customers alike, but there with care. range onto Blackwoods coming what include about a drop off in whose gin brands in terms of new products a high level of uncertainty “Generally there will be future. adding that the he said. the trade and Brooklyn, agreed, the market for the foreseeable makes some gins different,” need the number of gins available; he said. that’s set to continue”, market many,” ‘gin boom’ is “clearly “For every whisky distillery expect “New gins coming to can only cope with so by “a broader we licensed trade to stock a with the spirit being sold reaching maturation point, to make it easy for the “The key thing is for bars than ever”. popping of gins to appeal their unique value range of on-trade outlets see several new gin brands range to understand edited to carefully expecting of start-ups tastes.” “With consumers now up,” he said. “That’s both proposition: that’s a combinationbrand. to a wide spectrum of of gins on brands and to see a broad choice launching and established back story, botanical profile challenge for varieties.” the back-bar, there’s a branching out with new their gins in operators in differentiating

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Gin is still very much the category of the moment pages 18-25

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news

Bringing unity to Ayr community • Bartender Mike McGinty.

Tequila trip to Mexico EDINBURGH-based bartender Mike McGinty is headed to Mexico with tequila brand Patrón after topping the UK final of the Patrón Perfectionists Cocktail Competition. McGinty, of The Voyage of Buck, will compete in the final to be held at Hacienda Patrón on January 25; he will be joined by winners from six other nations: Spain, France, Italy, Australia, the UAE and Mexico. Competitors will each demonstrate their skills to a panel of judges.

A toast to Cognac comp COURVOISIER is to launch its second annual Toast of Paris global cocktail competition – inviting bartenders to attend a masterclass at Voodoo Rooms in Edinburgh for a briefing on the comp next month (February 28). Called Le Jour et la Nuit de Courvoisier, which translates as ‘the day and the night of Courvoisier’, the competition will challenge bartenders to create two cocktails tailored to different occasions: one aperitif and one inspired by Parisian nightlife. Entries close on March 3.

Grease is not the word SCOTTISH firm SC Hygiene Dosing Solutions has unveiled a system designed to prevent the build-up of potentially fire hazardous substances in commercial kitchens’ extraction systems. Following 18 months of development, the GAPES system is designed to prevent grease and carbon build-up via a pump system, which injects a biotechnological product on a daily basis. It is dispersed as a fog in order to saturate the full extraction system.

A NEW ‘social’ restaurant designed to help tackle food poverty in Ayr smashed its crowd-funding target this month. A goal of £5000 was set by the founders of The Unity Grill in order to cover the costs of fitting out the restaurant’s commercial kitchen. But the target was surpassed with a total of £6210 raised. The concept of the restaurant, which was founded by Angela McNay (pictured), along with directors Laura Wa-

ters and Ruth Marshall, is to tackle food poverty in the town by catering to everyone – regardless of their ability to pay. Operating on a ‘pay as you feel’ basis with a suggested minimum price to cover the cost of the meal, there will be no set prices at the restaurant. Those who can’t afford to pay will be asked to volunteer their time instead. McNay said the aim is “to help alleviate hunger in a meaningful, communitarian way”.

Trade entrepreneurs urged to apply for ‘once in a lifetime’ fellowship

Chance to take next career step AMBITIOUS entrepreneurs from across Scotland’s licensed trade are being urged to take advantage of a “once in a lifetime opportunity” to secure a place on a prestigious international fellowship programme. Launching today in SLTN (see page 11), the Diageo Learning for Life Saltire Fellowship with Entrepreneurial Scotland will see one ambitious individual from the Scottish trade awarded a fully-funded place on the six-month intensive leadership development programme, worth more than £30,000. The Saltire Fellowship, which was established in 2010 and is led by Entrepreneurial Scotland in partnership with Babson College in Boston and the University of Strathclyde in Glasgow, has so far been completed by more than 100 people from a wide range of sectors, including operator Paul Reynolds, who owns three Gin71 bars in Glasgow and Edinburgh. The Diageo Learning for Life fellowship will include eight weeks at Babson College; hands-on experience through US company visits; time in Silicon Valley to learn more about

• Diageo GB’s Mark Baird (centre) with judges (from left) Gillian

McKenzie, Sandy Kennedy and Paul Waterson; and Paul Reynolds.

its entrepreneurs and investors; two weeks at the University of Strathclyde’s Business School; and managerial and leadership experience. The successful Diageo Learning for Life Saltire Fellowship candidate will join a group of around 20 other individuals from a range of sectors deemed important to Scotland’s economy. To apply, interested candidates should email their CV to saltirediageo@entrepreneuri-

alscotland.com; the closing date for applications is March 5, 2017. Shortlisted candidates will then present to a panel of judges in April; the panel comprises Mark Baird, head of alcohol in society at Diageo GB; Sandy Kennedy, chief executive of Entrepreneurial Scotland; former Gleneagles boss Peter Lederer CBE; SLTN editor Gillian McKenzie; and Paul Waterson, chief executive of the Scottish Licensed Trade Asso-

ciation. Diageo’s Mark Baird urged people from across the Scottish trade to apply for the Learning for Life Saltire Fellowship, which he said is “ideally-suited for someone who is ready to take the next step in their career and to transform the business they work in”. “This is a time of unprecedented change for the drinks industry so it has never been more important for the leaders in our sector to learn from the best and be equipped to grow their businesses,” said Baird. “Entrepreneurial Scotland, through the Saltire Fellowship, offers candidates a truly world class experience to become more entrepreneurial and to build a highly prized international network of connections and support that will last a lifetime. “I urge everyone who is passionate about working in the licensed trade in Scotland to explore this amazing, once in a lifetime opportunity to take your career and your business to a new level.” • For more information see page 11 or visit sltn.co.uk

Island club reels in some funds AN outlet in the Western Isles has been able to overhaul its events space thanks to an investment from Tennent’s. The Stornoway Sea Angling Club secured £20,000 of funding, which enabled the club to transform its main hall into a multi-purpose events space. The project included alterations to the building’s entrance, the replacement of heating systems and flooring, and the purchase of new seating and an HD projector to broadcast live sport. “The whole process of the Tennent’s loan was very quick and easy,” said the club’s Marissa MacLennan.

“This was the second Tennent’s loan the club have applied for and been successful in obtaining; the first was received over a decade ago which allowed the upgrade of the club’s upstairs bar. “Since completion of the hall the club have hosted a number of successful corporate events which have included hires by our local NHS Board, Port Authority, community groups, local charities and individuals. Feedback from customers and clients alike on the improvements made has been tremendous with the majority of these clients being first-time users of the club – all of which could not have happened without the club receiving the Tennent’s loan.”

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New rateable values will have a serious impact on trade

Higher V rates bills slammed Flexible Bains marie hot cupboard carvery unit with heated curved glass gantry overshelf.

PROPOSED increases in the rateable value of licensed premises across Scotland could have a damaging effect on the licensed trade, say operators and trade groups. The draft values, which will see many pubs, bars, restaurants and hotels forced to pay higher business rates for the next five years, were unveiled by Scottish assessors last month. The new values will take effect from April 1, at which time operators will have until September 30 to lodge an appeal. However, businesses will be required to pay the full fee up front, regardless of whether they appeal or not. Speaking to SLTN, Willie Macleod, executive director, Scotland, at the British Hospitality Association (BHA), said members of the trade group have seen their rateable values increase by an average of 48%, with some seeing considerably larger increases. Macleod said the new rateable values are “extremely serious for our sector”. He pointed out that the higher rateable values come at a time when the profitability of hospitality businesses has already been impacted by increased costs from the National Minimum Wage, pension auto-enrolment and various expenses caused by the devaluation of the pound. “I think we’ll see profitability reducing, an impact on employment, and a reduction in an ability of businesses to reinvest,” said Macleod. “At worst I think we’ll see some casualties.” This was also the view of Mike Wilson, owner of Aberdeen-based multiple operator Epic Group, who said the system for calculating rateable values “is not sustainable for the night-time economy,

l Totally

mobile on four castors.

and I think there will undoubtedly be l Stainless Steel construction. casualties as a result”. “Hopefully the assessors take a realisticcontrols to cupboard top l Independent view, otherwise there’s going to be a lot and heat lamps. of casualties,” said Wilson. Neil Morrison, owner of Macgochans l 3kW loading fitted with 13 amp cable and in Tobermory on the Isle of Mull and the plug. Lochside Hotel on Islay, agreed. “In the past we have been be hit with inl Can supplied with Carvery, tiled or creases in rates once we have refurbished glass to suit required configuration. a business and increased its inserts trade; they don’t seem to take into account the expense of the improvements and the runVictor Manufacturing Ltd. ning costs of increasing the trade,” said Tel: 01274 722125 Morrison. “If businesses were supported by the email@victormanufacturing.co.uk government better then they would have a chance to flourish, increasing employment and allowing the owners to put more back into their business. This would have a knock-on effect to tourism • Many pubs will see rates increase. and trade if there was a step up around the country in business reinvestment.” Gary Louttit of Shepherd Chartered Surveyors said rateable values have increased “across the board with few exceptions”. “Yes, there are some properties which have fared better, with a small percentage where RVs have actually decreased and some which have remained at the same level, but in the vast majority of cases, operators within the licensed trade will be paying more come April 1,” he said. Martin Clarkson, partner at Gerald Eve, said: “Businesses and industry bodies can continue to engage with assessors, MSPs and MPs prior to the new rateable values being formalised and coming into effect from April 1, after which the only recourse may be lengthy and painful appeals.” • See comment page 8.

Four rosettes for Martin Wishart MARTIN Wishart at Loch Lomond has become the latest Scottish eatery to secure four AA Rosettes in the company’s newest round of commendations. The venue, which also has a Michelin star, is described as providing cuisine with “a strong commitment to natural produce with a head-turning visual display”. Crossbasket Castle in Blantyre and Inver Restaurant at Strachur in Aygyll & Bute were each awarded three rosettes. Three-rosette restaurants are described as those “that demand national attention”.

Bartender and chef join forces A NORTH east chef and bartender team have launched a new outside catering company. Adrian Gomes, owner of Aberdeen bars The Tippling House and Rye & Soda and events firm 10 Dollar Shake, has teamed with Chris Tonner, formerly of Beetroot Restaurants, to set up Salt & Sauce. The firm will provide food and drinks for corporate events, parties and weddings.

www.victoronline.co.uk

Flexible Bains marie hot cupboard carvery unit with heated curved glass gantry overshelf. l l l l l • LONDON-based restaurant group Dishoom has introduced a new range of alcohol-

free cocktails ahead of its official launch in Edinburgh. The venue, which had a soft opening late last year and has its official launch tonight, is the first time Dishoom has expanded outside of London. The cocktails, developed by bar development manager Carl Brown (pictured above), include versions of classic serves made using the company’s alcohol-free spirit essence.

Totally mobile on four castors. Stainless Steel construction. Independent controls to cupboard top and heat lamps. 3kW loading fitted with 13 amp cable and plug. Can be supplied with carvery, tiled or glass inserts to suit required configuration. Victor Manufacturing Ltd. Tel: 01274 722125 email@victormanufacturing.co.uk

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news

Good Crieff lends a hand • The new Overworks facility.

Brewing up a storm in Ellon BREWDOG has appointed a ‘brewmaster’ to oversee production at its new sour beer facility, Overworks. Richard Kilcullen was formerly head of sour production at US brewery Wicked Weed. Overworks will be based in a purpose-built facility at Brewdog’s Ellon headquarters in Aberdeenshire. Construction of the new building, which will focus on the production of sour beers, farmhouse ales and mixed fermentations, began earlier this month. Co-founder James Watt said the company “couldn’t be happier to have a talent like Richard heading it up”.

Blender backs hospice fund BENRIACH master blender Billy Walker will be lending a hand to Airdrie-based St Andrew’s Hospice on February 24 when he hosts a whisky tasting evening at The Western Club restaurant in Glasgow. The charity, which cares for people with life limiting illnesses throughout Lanarkshire, is in the middle of a £9 million fundraising drive to fully renovate the hospice. Tickets for the whisky tasting evening are available online through the St Andrew’s Hospice homepage.

Opportunity in Livingston CONSTRUCTION work is well underway at the site of a new pub restaurant and lodge in Livingston. The Chain Runner, which is being built by Marston’s Inns and Taverns – its 14th site in Scotland, will comprise a 150-cover pub and carvery alongside a 27-bedroom lodge. Marston’s is currently recruiting for a number of new roles at the pub, which is scheduled to open in April this year, through its dedicated careers website.

THE kitchen team at Crieff Hydro has stepped up to the plate in aid of the homeless, donating a bundle of utensils to a local charity. Perth-based Churches Action for the Homeless (CATH), wrote to Crieff Hydro seeking donations for a series of cooking and baking sessions it was holding to help homeless people develop their life skills, and the team behind the Perthshire resort responded. Donations from Crieff Hydro, which runs six restaurants, a main kitchen and satellite kitchens and has a brigade of 45 chefs, donated “gently used” items as well as three pallets of brand new equipment. CATH volunteer Ron Hogg said the organisation was “overwhelmed” by the donation. “Thanks to the generosity of Crieff Hydro, we are able to pass on important life skills to homeless people in the Perth area so that they can be self-sufficient,” said Hogg. Crieff Hydro spokeswoman Sarah Nicolson said the resort was “delighted to help with CATH’s request”.

ScotHot returns to Glasgow SECC in March with over 100 exhibitors

Trade show back and biggest yet HOSPITALITY trade show ScotHot returns to the Glasgow SECC in March and this year’s event is expected to be bigger than ever before. Operating under the Scottish Tourism Week (STW) umbrella, the exhibition will take place over March 15 and 16 and will feature a range of hospitalityfocused events as well as hosting over 100 exhibitors, including food and drink brands, catering suppliers, EPOS manufacturers and training firms. ScotHot 2017’s programme of events includes the Scottish Culinary Championships, back for its 32nd year, with accolades up for grabs including Scottish Chef of the Year and Scottish Junior Chef of the Year; Staff Canteen Live, an event showcasing the culi-

• Guests at ScotHot 2015 indulge in a Liquid Academy Live tasting event. nary skills of eight of the UK’s top chefs; and Liquid Academy Live, which will feature a number of speakers from Scotland’s drinks industry. The Scottish Tourism Alliance will also set up shop on The

Spotlight Stage, where guest speakers from hospitality and tourism businesses will share their experiences and insight. Scott Gemmell, managing director of Liquid Academy, said there is “no other all encom-

passing drinks hospitality trade show in Scotland like ScotHot”. “For so long, food and cookery have been at the forefront of this huge forum for the hospitality industry so it is great to see the licensed trade aligning here, at a show that celebrates the unity between food and drink which makes any great hospitality business what it is,” said Gemmell. Marc Crothall, chief executive of the Scottish Tourism Alliance, said the organisation is “delighted” to again see ScotHot on the Scottish Tourism Week calendar. “This important trade show, one of five STW signature events, is the perfect complement to our own National Tourism Conference,” said Crothall.

Murray strengthens hotel game EXPANSION is on the horizon at tennis world number one Andy Murray’s Cromlix hotel in Perthshire, with plans to more than double the venue’s letting room capacity and boost guest facilities. The proposed extension of Cromlix, which is subject to planning permission, would see the hotel extended into the walled garden area of its 34-acre grounds, adding a further 30 bedrooms as well as new spa treatment rooms, a conference and events area for up to 200 people and a gym. As part of the development, chef Albert Roux’s Cromlix restaurant Chez Roux would also be extended with the addition of a breakfast and afternoon tea area. The team behind Cromlix, which is owned by Murray and run by Inverlochy Castle Management International (ICMI), said if the development gets the green light it should open in 2020.

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08442 411 880 Statistics quoted refer to content shown on Sky Sports channels during seasons that start in 2017. Fixtures may be subject to change. Sky Sports requires a Sky subscription, equipment and installation. Further terms apply. Calls to Sky cost 7p per minute plus your provider’s access charge. January Sale: Discounts on standard 12 month minimum term Sky Sports commercial agreement. Prices available to new Sky TV customers who have not subscribed to Sky TV within the last 3 months. Independent licensed and L&T premises only. Sale ends 31.01.17. The F1 Logo, FORMULA 1, FIA FORMULA ONE WORLD CHAMPIONSHIP, GRAND PRIX and related marks are trademarks of Formula One Licensing BV, a Formula One group company. All rights reserved.

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news Refurbishment has brought new life to Biggar pub

• The new-look Grey Horse.

Food focus in Balerno LOTHIAN real ale specialist The Grey Horse in Balerno has completed its first festive season following a revamp of the business which put a firm focus on the food offer. The venue was converted ahead of Christmas by owner Paul Ng who said he was responding to demand. “People, particularly in Balerno, want to leave their car in the garage and take their family for a quality meal,” said Ng, who has owned the pub for nine years. “This is a significant investment for us but we believe the time is right.”

Free training from Star STAR Pubs & Bars is launching a new online training programme for anyone interested in running a pub – whether it is leased from the pub company or not. The three training modules – which cover topics including finance and business planning – can be accessed on the company’s website, starpubs.co.uk, and include completion certificates. “We hope this move will benefit the pub industry as a whole,” said Star Pubs & Bars MD Lawson Mountstevens.

No excuses for underpaying THE UK government has launched a £1.7 million campaign to stress the importance of paying staff the National Minimum Wage. The campaign comes after Westminster released a list of the ten ‘most bizarre excuses for underpaying staff’. Business minister Margot James said: “There is no excuse for not paying staff properly.”

Community is the jewel in The Crown By Jack Walsh

ITTING with Gary Watkins, who operates The Crown Inn with his wife Lorraine and their general manager Matthew McKean, it’s not long before they’re approached by various regulars, all eager to comment on their recently-refurbished pub, situated in Biggar. According to Gary, it’s the greatest relief that the refit has been so well received. “I had sleepless nights about people worrying about us changing the ambience of the place and The Crown [still] being The Crown,” Gary told SLTN. When Gary and Lorraine made the decision to refurbish the Greene King tenanted pub, it was carefully thought out. General manager Matthew, who has been with the business for five years, said the revamp was two years in the making. Working with Alan Baxter of DBP Architects, one of Greene King’s appointed design firms, the team was able to fulfil their vision and make significant changes – all the while retaining certain parts of the pub’s image. “They worked very closely with Gary and Lorraine during the design process,” said Matthew. “So every aspect of the pub has been bespoke designed for us. “They (the Watkins) know the pub very well – they’ve had it for 12 years.” The refurbishment, which was co-funded by the Watkins and Greene King, kicked off on October 31 last year. Work was carried out by shop fitting firm H Peel & Sons, which was set an ambitious turnaround of four and a half weeks. In this time “major structural work” was carried out on the pub. Despite the size of the project, the refit was completed on time, and the pub reopened on December 2. Chief among the changes inside was the demolition of two supporting walls near the front of the pub, opening up the space and connecting each

• Crowning glory: The Crown Inn

team (from left) Lorraine and Gary Watkins, bar manager Joanna McGuire and Matthew McKean.

area; this had been a previous weakness of The Crown, according to Matthew. Describing the previous layout of the premises, he said that customers would often look in, see the immediate area packed hand pulls to six. with people and then leave, not It has been something of a realising that the large seating win-win for Gary and Lorarea at the back existed. raine, who picked up CAMRA’s Now that the interior has Lanarkshire Pub of the Year been opened up and extended for 2016, as the new lines have – increasing capacity to 100 allowed them to explore and covers, as well as allowing for stock a broader range of ales. a larger kitchen and new toiG a r y lets – people admitted “naturally it was “a g ravitate surprise” to our new They know the pub to win the area”, acvery well – they’ve a c c o l a d e, cording to as they had Matthew. had it for 12 years. no idea Despite they’d been the strucconsidered for the award. tural changes, the Watkins However, ale is certainly a fowanted the feel of the property cus for the pub. to remain true to its heritage. Supplied by Greene King, the Exposed stone walls are range of ales changes weekly, adorned with black and white with real ale the biggest seller pictures and an eclectic array on draught. of antique mirrors. Other feaOn the spirits side, gin is the tures of the new design include pub’s best selling spirit; it now deep red tartan carpet and stocks a range of 37 different contrasting oak flooring; a new gins, supplied through differlog burner in the fireplace; and ent arms of wholesaler Booker a new bar, which was deliberGroup (Makro and Classic ately designed to look similar to Drinks). The firm also supplies the one it replaced. The Crown Inn with other spirBut the main difference is the its, as well as wines and soft addition of more beer lines, drinks. increasing capacity from three

Another change at The Crown is the introduction of new premium products such as beer brands Birra Moretti and Kozel and a wider selection of whiskies. Food has been another area of expansion for the venue, with Matthew remarking that, due to changes in Scottish licensing and alcohol laws, “our ability to trade and keep a very good profit is dependent on our ability to sell food”. And the team does its utmost to stay local where possible, working with Glasgow-based Smiths Gourmet Butchers (meat), Thornhill-based Nith Valley (free-range eggs) and Taylor’s of Biggar (desserts). Not resting on their laurels, Gary and Lorraine aim to open a 14-bedroom B&B across from the pub which, subject to planning permission, will link up with The Crown later this year. In terms of the pub itself, Matthew said the aim is to “keep that level of trade, level of service and level of quality that many people expect when they come here”.

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13/01/2017 09:02

Supporting the trade across the nation.

At Tennent’s we take a refreshing approach to lending. As all decision making is taken in Scotland, we can usually move much faster than other lenders, and can often pay funds within weeks. Increasingly we are seen as the first port of call for lending in the licensed trade. We have invested £45m in Scotland’s licensed premises in the last six years all across the country, from Stornoway to Stranraer. With finance deals ranging from £1k to £1m+, our customers tell us the process couldn’t be easier and that we’re making a real difference. Paul Shevlane of Shevlane’s Bar, Glasgow: “The support from Tennent’s has undoubtedly helped me to grow my business in a time when the banks are not supporting the licensed trade.” So if you’d like to chat through options, please call 0845 601 5959, or speak to your Account Manager to get some funds flowing.

Tennent’s and the red T are registered trademarks of C&C Group.

Tennents - SLTN - linda.indd 1

12/01/2017 11:21

comment

Comment By Gillian McKenzie

Rates hikes could be final straw TALK about kicking the trade when it’s down... As the draft rateable values which will determine Scotland’s business rates for at least the next five years were released by the assessors, some of the increases for licensed trade businesses that emerged simply beggar belief. A Glasgow pub has seen its rateable value rocket by 232%, an Aberdeen hotel is up 137% and a bar in Forfar is facing a 155% hike. Increases of this magnitude are outrageous. Of course licensees can appeal when the new RVs take effect on April 1, but not before they have paid the new rate. And a higher RV doesn’t just mean a hike in rates bills. Rateable values underpin a raft of other costs for the trade, including licence fees and TV subscriptions. The increased RVs also come at a time when many operators are reeling from the additional costs associated with the national living wage and autoenrolment pension scheme, not to mention ongoing tough trading conditions and the uncertainty Brexit brings. If these rates hikes go unchallenged they could be the final straw for many. Something has got to give. As I have said in this column many times, government must look at the bigger picture. If this trade continues to have the life squeezed out of it there will be far fewer pubs, restaurants and hotels that are so vital to Scottish tourism and the wider economy; for those that do survive, many will have little option but to cut back, with investment and staff levels likely to be affected and falling standards almost inevitable. The powers that be absolutely must take action, and quickly.

Are prospects for 2017 over-rated? Draft rateable values of many pubs and hotels have increased but there is scope to challenge and appeal, writes rates specialist Martin Clarkson

S we usher in the new year, 2017 could bring significant changes to one of the most contentious charges facing owners and occupiers of pubs and hotels in Scotland, namely business rates. From April 1, 2017 the rateable values (RVs) of all non-residential properties in Scotland, and the rest of the UK, will be reassessed for the first time in seven years. Current RVs, which came into effect in 2010, reflected values in 2008; the 2017 revaluation will be based on 2015 values and will dictate rates payments for all business premises until at least 2022. Draft RVs were made available prior to Christmas, following a number of significant announcements in the Scottish Budget. The headline changes which come into effect from April 1 are: • The Uniform Business Rate (UBR) for 2017/18 in Scotland, which calculates the rates due on each property’s RV, will be £0.466 for RVs up to £51,000 or £0.492 for RVs over £51,000. • The limit for small business relief at 100% increases from RV £10,000 to RV £15,000. • There will be no transition or phasing of increases or decreases in rates liabilities so the full impact of new RVs will apply from April 1. The increase in threshold for 100% relief to RV £15,000 is obviously welcome for those

• Martin Clarkson said many operators have seen RVs increase. sole trader companies and individuals who qualify. Based on the proposed approach to valuation this should result in most operators of traditional pubs where net turnover is no higher than £190,000 having no rates liability. For those who will pay rates, the UBR is set to drop by less than 2p this April and, allowing for projected annual inflationary increases, this year’s new rateable values could be charged at over £0.55 by 2021/22. In terms of the revised rateable values, there has been mixed reaction to the draft RVs which are now in the public domain. From initial analysis undertaken by Gerald Eve the feedback from its clients in the hospitality sector has tended to be negative, particularly when comparing with how other

sectors appear to have been treated. For example RVs on retail properties appear to be coming down with even most large supermarkets being assessed at RVs no higher than existing. Outside the prime city centre retail locations, there are many examples of RVs on shops reducing by between 25% and 40%. Based on the sample of public houses and hotels considered so far by Gerald Eve, very few pub and hotel RVs are reducing whilst there are some significant increases, particularly hotels. One provincial hotel operator contacted me worried that their RV is set to increase by 544% resulting in their rates bill jumping from £23,000 in 2016 to just under £100,000 in 2017. This is partly due to the different approaches to valuation.

There are still fundamental differences of opinion on how licensed premises and hotels are being valued, with turnover in 2015 being the main factor for the assessors. Many clients are concerned that increasing turnover does not necessarily result in increased profit or value and some fear they are being penalised for success or, through necessity, that having to pass on cost increases to prices there is a perceived increase in top line turnover. Ratepayers do still have the opportunity to provide information to assessors who may be relying on out of date or inaccurate records if they are estimating figures. There is also a formal appeal process open to all owners and occupiers, however, from a recent SLTA survey, a high proportion of ratepayers were either unaware of any right of appeal or that any such appeals must be lodged by the deadline of September 30, 2017. The formal appeals process can be complex and slow with ratepayers required to pay based on the proposed RV in the interim. Our clients are keen for us to maintain an ongoing dialogue with assessors to try and make any appropriate adjustments to RVs by agreement sooner than later if possible. 2017 certainly looks to be an interesting, hopefully not overrated, year. • Martin Clarkson is a partner at Gerald Eve.

Peebles Media Group, The Albus, 110 Brook Street, Glasgow G40 3AP Telephone 0141 567 6000 Follow us @TheSLTN Editor Gillian McKenzie gillian.mckenzie@peeblesmedia.com 0141 567 6071

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Published by and Copyright Peebles Media Group, 2017, The Albus, 110 Brook Street, Glasgow G40 3AP. Printed by Headley Brothers Ltd, Ashford, Kent. Published fortnightly. Subscription £74.00 UK, £100.00 overseas. Notification of change of address should be accompanied by a wrapper bearing the previous address. Subscription enquiries to Russell Pharo, Peebles Media Group, The Albus, 110 Brook Street, Glasgow G40 3AP. Tel: 0141 567 6000.

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13/01/2017 08:51

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12/01/2017 13/01/2017 16:59 08:59

legal

Q& A

with Jack Cummins Q

I work for a community arts theatre in Scotland. We have a bar and restaurant which hosts functions on a regular basis. My question is, what can I do if I discover that someone attending a function has brought their own supply of alcoholic drinks onto our onlicensed premises? This has happened on a number of occasions, and it’s starting to become a problem with obvious revenue loss implications.

I suggest that you make appropriate provision in the terms and conditions set out in your booking contract with those looking to hold a function at the venue, making it clear that anyone attending an event who brings alcohol onto the premises will be required to deposit it with management until they leave.

I’m a member of a community sports club. If we hold birthday parties for members’ children do we need to apply for an occasional licence every time? The parties would take place in our hall, not the bar area, and the only persons attending would be the kids and their parents.

I understand that the club has a premises licence, so the short answer is: carefully check the operating plan. That will set out the part or parts of the premises to which children (and young persons) are allowed, the times when they’re allowed access and the access terms (e.g. “for the purpose of attending a function for the duration of the function while accompanied by a responsible adult”). Certain types of clubs holding a premises licence may apply for an occasional licence – essentially for the purpose of allowing alcohol to be supplied to non-members without the usual recordkeeping formalities – but even if your club falls into the relevant category I can’t see any need for an occasional licence to cover the sort of function you describe. So, it’s all down to what’s allowed by the operating plan contained in your premises licence.

Delivery drama is nothing new Latest controversy shines light on the murk of Scottish licensing

“A

ishing that Rennie appears to be totally unaware that Scots have had the opportunity to purchase alcohol on websites for nearly two decades. In fact, the potential impact of e-commerce on liquor licensing was considered by the Nicholson Committee 15 years ago with its report recommending that the matter “should be kept under review in the future”. And, for reasons I’ll explain below, I respectfully disagree with the views expressed by Ellis on regulation. But, scratch the surface of his “game changer” Holyrood has always claim, and a coregarded internet sales nundrum emerges: the approach of as a very difficult area. the Licensing (Scotland) Act 2005 to overprovision doesn’t sit At first sight, the “game comfortably with the licensing changer” analysis is difficult of online retailers’ fulfilment to fathom. After all, the online warehouses. sale of alcohol quickly became When assessing overprovicommonplace as soon as intersion in any locality for the purnet retailing got into its stride. pose of its policy statement, So, just exactly why has Amaa licensing board must have zon’s decision to obtain licences regard to the “number and cafor the company’s Scottish pacity of licensed premises” in warehouses caused such a stir? that locality. Well, according to The HerAs a result of changes to the ald, Ellis warned that licensing Act some four months ago, the authorities would be “powerwhole of a licensing board’s less” to regulate the drinks sales area can be a “locality”; yet, – which would be “on a much the recipients of deliveries from bigger and dangerous level a depot are likely to be spread than those of supermarkets”. across large parts of Scotland. Willie Rennie, the Scottish Then there’s the matter of Liberal Democrat leader, also “capacity”: since alcohol isn’t pitched in with a call for “evidisplayed for sale at the waredence from other countries” house the capacity is zero. So, where this “new model” of alit’s very difficult to see how an cohol sales “had already been overprovision assessment can introduced”. in any meaningful way take acNew model? It’s quite astonF U N DA M E N TA L game changer in licensing regulation terms” – that was the dramatic verdict of Fife pub owner Jeff Ellis, a highly-respected member of the on-trade, when Amazon applied to license its warehouses in Gourock and Dunfermline. The company already held licences for depots in Glasgow and Edinburgh – but somehow the (successful) applications in Fife and Inverclyde lit the blue touch paper.

• Scottish Lib Dem leader Willie Rennie waded into the Amazon debate.

CUMMINS Jack Cummins is one of Scotland’s leading licensing lawyers. Every month he writes on licensing law and answers readers’ questions in SLTN.

Do you have a legal question for Jack Cummins? email sltn@peeblesmedia.com or write to Legal Clinic; Freepost PEEBLES MEDIA GROUP Jack Cummins is unable to enter into personal correspondence on readers’ questions. The advice offered in SLTN is published for information only. No responsibility for loss occasioned by persons acting or refraining from action as a result of material contained on this page or elsewhere in SLTN can be accepted by the author or publisher.

count of premises from which online orders are despatched. Now, back to the matter of regulation. Where alcohol orders are despatched from a licensed Scottish distribution centre, the whole of the 2005 Act applies. That brings into play controls which simply don’t apply where alcohol is delivered from south of the border: for example, no so-called “irresponsible promotions”; and, if the legislation finally passes the finishing line, no sales that contravene the Minimum Pricing Act. The Scottish Government has always regarded internet sales as a very difficult area. The 2005 Act allows Scottish ministers to make regulations governing sales where orders for alcohol are taken in Scotland but the goods are despatched from outwith the country. The possibility of triggering that power was canvassed four years ago in a major consulta-

tion – but no legislation has been forthcoming. As the consultation noted, “there could be considerable difficulties for police and local authorities in seeking to enforce such regulations”. But, in any case, I reckon it’s pretty unlikely that a business seeking to enter the online market would opt to set up an order-taking system on this side of the border, when it would be altogether easier to avoid regulation under Scots law by taking orders and effecting sales on a “foreign” web server. Against that background, it comes as no surprise that we’re unlikely to hear more on the subject from Holyrood. Finally, I’d like to make it clear that the views expressed here relate to online alcohol retailing generally in the wake of the Amazon furore and are not intended to take any position on that company’s Scottish operations.

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Diageo Learning for Life Saltire Fellowship – a game-changing opportunity!

he Diageo Learning for Life Saltire Fellowship programme is searching for Scotland’s most ambitious and entrepreneurially-minded individual from the licensed trade to secure a fully-funded place on Entrepreneurial Scotland’s prestigious Saltire Fellowship Programme. The six month, world class leadership development programme is designed to grow and connect the talent driving the Scottish economy. It is led by Entrepreneurial Scotland in partnership with Babson College in Boston, USA and Strathclyde Business School at the University of Strathclyde in Glasgow.

The Diageo Learning for Life Saltire Fellowship panel of judges are: • Mark Baird, Head of Alcohol in Society Diageo GB. Mark is also President of The Scottish Beer and Pub Association • Sandy Kennedy, Chief Executive of Entrepreneurial Scotland • Peter Lederer CBE, an expert in Leisure, Travel and Tourism • Gillian McKenzie, Editor of the Scottish Licensed Trade News • Paul Waterson, Chief Executive of the Scottish Licensed Trade Association

Sandy Kennedy, Paul Reynolds and Mark Baird.

Paul Reynolds tells us how the Saltire Fellowship transformed his life:

HOW TO APPLY Email your CV and a letter to: saltirediageo@entrepreneurialscotland.com Or to find out more phone Michael McCourt on: 0141 548 4417

Paul Reynolds reflects on his time as a one of the founding class members of the Saltire Fellowship. Founder and owner of award winning Cup Glasgow Ltd, Paul created Cup Tea Rooms and the Gin71 concept bar. Cup is now a multi-million pound operation, employing over 100 people. What did you hope to get out of participating in the Saltire Fellowship? As we were the first cohort of the fellowship in 2009 I went in ‘blind’. However after talking to the Saltire team and meeting other ambitious candidates I felt that it was the right time for me in my career. I wanted to break the mould of working in London for eight years, the weekly commute and I wanted to be challenged in a way that I had not been before. I wanted to be pushed out of my comfort zone. I really wanted to refine the skills and tools I was using and gain further leadership experience. What did you learn during your time in the Fellowship? Having worked in the hospitality industry for

DiageoAdvertorial - SLTN - linda.indd 1

20 years, I went into the Fellowship not knowing what I wanted to get out of it. I did not plan to start my own business but knew that I wanted to move career and industry altogether. We were immersed in jargon and finance and you quickly realise that the support of the other Fellows is integral to your development. These are the people that will help and assist you. How did it help you develop as a business person and entrepreneur? The programme was a refinement and an enabler to make me think differently. You learn to look at everything in a much more detailed manner. There is a lot of business and engagement in the wider entrepreneurial community

Timescale:

that I would not have had before. My confidence developed and I now felt that ‘I can do anything!’ Why would you recommend people apply to the Diageo Learning for Life Saltire Fellowship? The hospitality industry is very much a “school of knocks” career. I think that many of us do not choose it, it chooses us. The programme provides an amazing opportunity to take your preconceived thoughts of business and mix it with some of the world’s best academics and some of the best business leaders in Scotland. It’s a real game changer, equipping you with new skills to benefit the organisation you’re in right now, or to start your own business.

March 5, 2017 Closing date for applications March 10-24, 2017 Shortlisting/assessment March 31, 2017 Shortlisted candidates notified April 11, 2017 Diageo Learning for Life Saltire Fellowship Judging Day More information can be found at: www.entrepreneurialscotland.com/diageolearning-life-saltire-fellowship

THE PROGRAMME September 4-7, 2017 Kick off week Scotland September 11 - November 3, 2017 Learning Module 1 Babson College, USA November 4-11, 2017 Learning Journey, Silicon Valley, USA November 13, 2017 - February 23, 2018 Project Work, Scotland January 15-26, 2018 Learning Module 2 Strathclyde Business School, Scotland February 24, 2018 Graduation Ceremony

13/01/2017 10:57

drinks news

Brewer goes Wild with new lager HEINEKEN has launched a limited edition ‘wild lager’ which is brewed using a rare yeast from Patagonia. Developed by Heineken’s master brewer, Willem van Waesberghe (pictured left), H410 Wild Lager takes its name from the latitude coordinates of the beech forest of the Cerro Fitz Roy mountains in southern Patagonia where the rare ‘mother yeast’ was discovered. Experimenting with the yeast, Waesberghe and his team are said to have unlocked “a spectrum of completely new flavours”. H410 is the first beer from Heineken’s Wild Yeast Lager Collection to be launched in the UK. David Lette, Heineken brand director, said the firm is “in a perfect position to explore different tastes and flavours, offering outlets something new for their customers to try”. “We’re very excited to be launching H41° to the on-trade,” he said.

• The rum has been aged for 16 years.

Moulded by the darkness A NEW small-batch rum said to have been inspired by the docks and shipyards of 17th century Liverpool – often the final destination port for rum – has been launched. The latest addition to Halewood’s Liverpool range of spirits, Liverpool Rum is a 43% ABV dark rum which is distilled on the island of Trinidad and aged for 16 years; the spirit is double matured and finished in ex-American bourbon barrels, which is said to give the rum a “rich, deep amber colour” and enhance the oak and caramel in its taste profile. The new Liverpool Rum is intended to reflect the heritage of Halewood’s home city and is packaged in a 70cl bottle featuring the Liver Bird emblem – the symbol of Liverpool. A spokeswoman for Halewood Wines & Spirits said the new rum, which joins a vodka and gin in the Liverpool range of spirits, “further enhances and complements Halewood’s spirits portfolio and reflects the heritage of its home city”.

Laying down new roots AMERICAN ‘hard’ soda Not Your Father’s Root Beer (NYFRB) is now available across the Scottish ontrade via Tennent’s. Produced by American brewery, Small Town Brewing, NYFRB is described as a “genuine imported gruit (herbs)-inspired brew”, which infuses herbs and spices into the brewing process. The 4.5% ABV imported craft brew is said to be blended with “hints of sarsaparilla, wintergreen, anise and vanilla”. Angus Lawrie, head of development brands at Tennent’s, said: “As we commence the roll-out across Scotland, we’re confident that craft drinkers seeking new twists on classic American flavours, will take NYFRB to their hearts.”

Supplier’s grape expectations Portuguese whites and Austrian reds likely to prove popular

REMIUM wines, Portuguese whites and Austrian reds – those are just some of the trends operators can expect to see this year, according to Bibendum. The supplier predicts sales of premium wines will continue to grow “at pace” as consumers continue to “drink less but better” – a trend it says is also evident in the spirits and beer categories. Premium white wines from the USA are expected to perform particularly well, with Bibendum noting a pattern for US Chardonnays appearing at the “top end of the list at industry-leading restaurants”. The supplier also expects to see further growth for Portuguese white wine, which it said “exploded in the on-trade” last year with sales up 25% in value terms. Acknowledging that as a wine nation it accounts for a “comparatively tiny share of the market”, Bibendum said Portuguese wine featured on 40% of the wine lists it analysed. White wines from ‘red regions’ are also expected to grow in popularity during 2017, with Bibendum expecting to see more white Rhones, white Bordeaux and white Beaujolais hitting lists, as well as white Riojas – a style which the supplier said can “succeed at all price points”. And it’s not just white wines that are expected to enjoy a buoyant 12 months. Reds – particularly those from Austria

• Red wines, particularly those from Austria, are expected to grow in popularity this year.

– are likely to prove popular this year, according to the supplier. “Austrian wine has been trending for a while now, but recently the trend has particularly evolved into Austrian reds,” said Bibendum. “Over one in three of the wine bars analysed list an Austrian red. Austrian whites are still present on lists, but now they are joined by reds. This growth has been led by premium Austrian wine and is undoubtedly linked to the rise in popularity of Blaufrankish and Zweigelt.”

Sparkling red wine is also expected to appear on a growing number of wine lists as more outlets diversify to “offer customers a taste of something different when it comes to sparkles”; and demand for both red and white wines from Loire is likely to remain strong, especially those from smaller regions such as Touraine, Anjou, Saumur and Vouvray. “All in all, 2017 looks set to be a busy year in terms of new regions, unexpected varieties and enjoying premium drinks,” said Bibendum.

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11/01/2017 10:21

BLENDED SCOTCH WHISKY ALSO AVAILABLE.

Available from Gordon & Macphail, Tennents, Inverarity Morton, Dunns Food & Drink, Filshill Cash & Carry, Alchemy Drinks, Speciality Drinks, Laurence Smith & Sons and leading specialist whisky retailers. For further details contact Indie Brands email: info@indiebrands.co.uk tel: 01474 327056 Distillery & Visitor Centre, Lochranza, Isle of Arran KA27 8HJ - Tel: +44 (0) 1770

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830264

www.robertburnswhisky.com

12/01/2017 11:36

drinks news

History in a cask A COLLECTION of photographs from the first decade of the 20th century have inspired a limited edition release from the Glenturret Distillery – and the dram has already found critical acclaim. A photograph of Glenturret stillmen from 1905 is said to be the inspiration behind Fly’s 16 Masters Edition, which takes its name from the distillery dog at that time. The whisky, released on a limited run of 1740 bottles, has been awarded the Liquid Gold Award in Jim Murray’s Whisky Bible 2017. Further attention was also drawn to the Glenturret Distillery of the 1900s over the festive period when Canadian visitor Jean Brown produced a family photograph of her grandfather (pictured left). Believed to have been taken outside the distillery manager’s house around 1902, it shows the brewmaster John J.Stormont with his wife Mary and their three children a few years before the family emigrated to Canada. Glenturret general manager Stuart Cassells said the distillery “prides itself on its unique heritage and Jean’s photograph is a valuable addition to our employee archive, enabling us to illustrate the importance of the people who make our whisky”. “Our former stillmen and brewmasters will have used exactly the same techniques and, in some cases, equipment, as we continue to use today at Glenturret,” said Cassells.

The latest syrup brings the beets New product goes back to roots by embracing shrub flavours

T • Will Cox’s haggis-infused Burns serve.

The chieftain o’ cocktails SCOTCH whisky distiller Glen Grant has joined forces with The Bon Vivant bar in Edinburgh to create a special serve for Burns Night on January 25. Named The Chieftain, the limited edition release is a haggis-infused cocktail named after Robert Burns’ description of the national dish as “great chieftain o’ the pudding race”. Created by Will Cox of The Bon Vivant, The Chieftan’s recipe takes inspiration from a traditional Burns Supper menu and includes the ingredients found in the event’s centrepiece dish. Cox said creating the serve was “very challenging” but also “a lot of fun”.

The Chieftain • Glen Grant 10 year old • Offal stock glaze • Salt and pepper air • Pickled red onion • Turnip cordial • Haggis butter crumb

HE Funkin range of cocktail syrups has been expanded with the launch of a new Beetroot variant, developed in partnership with Mast-Jaegermeister UK and the Be At One bar group. Funkin Pro Beetroot Shrub Syrup is said to be made from “all natural ingredients” including beetroot juice concentrate, rosemary extract and spirit vinegar. Tasting notes for the syrup describe it as having a “fine balance between sweet and tart and its acidity” making it an “ideal ingredient in an aperitif or as an alternative to bitters”.

Shrubs, which date back to the 15th century, have been making a comeback. The latest syrup from Funkin is said to have been developed in partnership with a team from Be At One and MastJaegermeister UK, which includes the herbal liqueur’s brand ambassador Florian Beuren. A signature serve has also been developed for Funkin Beetroot Shrub Syrup incorporating Jägermeister, Chambord and blueberry jam. Named the Jager Mega Drive, the signature serve is currently being served as a ‘top ten’ drink across the

• The latest syrup was developed with Mast-Jaegermeister UK and Be At One.

Be At One estate. Funkin managing director Andrew King said the new syrup is the “first commercially available shrub on the market and provides outlets with a way to create and serve complex, fullflavoured cocktails that are perfectly balanced”. “As leaders in cocktail innovation, the latest product to join our range of Funkin Pro Cocktail Syrups taps into current consumption trends,” said King. “Shrubs, which date back to the

15th century, have been making a comeback on cocktail menus. “With 47% of consumers looking for ways to enhance classic cocktails by experimenting with ingredients, the Shrub is a perfect offering for ever changing consumer and on-trade demands. “Working with Jägermeister and Be At One has been a great partnership which we are now further developing through serves and an expanding shrub range.”

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11/01/2017 12:39

sltn.co.uk

SPORTS FIXTURES

Cup ties to bring out the fans SCOTTISH football dominates this fortnight with some cup and league fixtures that are sure to keep fans entertained. Things get underway at Ibrox on Saturday (January 21) with the first in a Rangers v Motherwell double header in the Scottish Cup. Following a home defeat in the Old Firm on Hogmanay, the Glasgow side must surely now be looking at the cup as the best chance at taking home some silverware this season but the Steelmen will have no

THURSDAY JANUARY 19 10:00 SS4 Golf Abu Dhabi Golf Championship 16:00 Eurosport Football Algeria v Tunisia, Africa Cup of Nations 19:00 Eurosport Football Senegal v Zimbabwe, Africa Cup of Nations TBC Eurosport Tennis Australian Open

FRIDAY JANUARY 20 10:00 SS4 Golf Abu Dhabi Golf Championship 16:00 Eurosport Football Ivory Coast v DR Congo, Africa Cup of Nations 19:00 Eurosport Football Morocco v Togo, Africa Cup of Nations 19:45 SS1 Football Brighton and Hove Albion v Sheffield Wednesday, EFL TBC Eurosport Tennis Australian Open

intentions of lying down this weekend or when they welcome Rangers to Fir Park in the league on January 28. The Scottish Cup could also offer fairytail potential this weekend as League One part-timers Albion Rovers face Celtic on January 22, and Raith Rovers will hope to upset the balance when they face Hearts on the same day. South of the border and the one to watch is Manchester City v Tottenham Hotspur, while football fans looking for some international flavour are spoiled

SUNDAY JANUARY 22

for choice this fortnight thanks to the Africa Cup of Nations. In tennis, Andy Murray will look to follow up a career-best 2016 season by challenging for the Australian Open title. The world number one has fallen short in the final on five occasions. Boxing fans should also be in for a treat when Carl Frampton and Leo Santa Cruz exchange blows on January 29. • Albion Rovers v Celtic, January 22.

MONDAY JANUARY 23

08:00 SS4 Golf Abu Dhabi Golf Championship 12:00 SStbc Football Southampton v Leicester City, EPL 13:05 BBC One Football Raith Rovers v Hearts, Scottish Cup 14:15 SS1 Football Arsenal v Burnley, EPL 15:00 SS5 Football Albion Rovers v Celtic, Scottish Cup 16:30 SS1 Football Chelsea v Hull City, EPL 19:00 Eurosport Football Cameroon v Gabon, Africa Cup of Nations TBC Eurosport Tennis Australian Open

19:00 Eurosport Football Senegal v Algeria, Africa Cup of Nations 19:00 Eurosport Football Zimbabwe v Tunisia, Africa Cup of Nations TBC Eurosport Tennis Australian Open

TUESDAY JANUARY 24 TBC Eurosport Football Morocco v Ivory Coast, Africa Cup of Nations TBC Eurosport Tennis Australian Open

★ JANUARY 19-29

20:00 SS1 Football Liverpool v Southampton TBC Eurosport Tennis Australian Open

THURSDAY JANUARY 26 19:45 SS1 Football Hull City v Man Utd, League Cup TBC Eurosport Tennis Australian Open

FRIDAY JANUARY 27 19:45 BT Sport 1 Football Aberdeen v Dundee, SPL TBC Eurosport Tennis Australian Open

SATURDAY JANUARY 28 12:30 SStbc Football Motherwell v Rangers, SPL 17:15 BBC Alba Football Ayr v Morton, SPFL TBC Eurosport Tennis Australian Open

SATURDAY JANUARY 21 09:00 SS4 Golf Abu Dhabi Golf Championship 12:30 BT Sport 1 Football Liverpool v Swansea City, EPL 12:30 SS2 Football Rangers v Motherwell, Scottish Cup 16:00 Eurosport Football Ghana v Mali, Africa Cup of Nations 17:30 BT Sport 1 Football Man City v Tottenham Htspr, EPL 19:00 Eurosport Football Egypt v Uganda, Africa Cup of Nations TBC Eurosport Tennis Australian Open

WEDNESDAY JANUARY 25

SUNDAY JANUARY 29 00:00 SStbc Boxing Carl Frampton v Leo Santa Cruz, WBA super featherweight title 13:00 SStbc Football Celtic v Hearts, SPL TBC Eurosport Tennis Australian Open

WEDNESDAY FEBRUARY 1 19:45 SS1 Football Newcastle United v QPR, EFL TBC Eurosport Australian Open, Tennis

■

■ ■ ■ To keep up with all the latest news & views visit

www.sltn.co.uk

January 19, 2017 l SLTN l 15

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rugby season

Turn a fly half into an all day affair Live rugby brings a major opportunity for the licensed trade this year

DD-numbered years may mean no FIFA World Cup or Olympics, but that doesn’t mean there won’t be some fantastic opportunities for operators to cash in on live sport – and this year it looks like rugby could be a key footfall driver. A successful autumn test campaign for Scotland, PRO 12 action from the east and west coast clubs and the 2015 Rugby World Cup may all have served to drive interest in the sport and, according to a number of drinks firms, it’s never been more popular to watch rugby down the pub. Tara Karimian, marketing manager at McEwan’s, said sporting events create “a great atmosphere and a fantastic opportunity for pubs and bars to attract regular and new customers”.

The 6 Nations attracts new people to the sport every year. And rugby can serve particularly well in this regard, according to Karimian, who reckons the opportunity created by live sport is “increased further when our national or local sides are taking part too”. Michelle Chadwick of Halewood Wines & Spirits, the firm behind Crabbie’s, agreed that sport can set the stage for strong drinks sales and suggested the 6 Nations, which kicks off next month, should provide ample opportunity for pubs to cash in. “The 6 Nations is attracting new people to the sport and tournament every year, so the growing popularity in addition to a solid and loyal fan base means greater opportunities for licensees,” said Chadwick. “The more that can be done to maximise customer experience, the more likely people will see their venues as the go-to destination for the rest of the tournament and even better, all things rugby and sport related.” To make the most of the opportunity provided by live sport, operators must first ensure they’re able to provide an excellent viewing experience, a spokesman for Guinness parent firm Diageo told SLTN. The drinks giant said there is research

to suggest rugby fans consider the viewing experience a primary concern. “Other elements are important but secondary to the viewing quality,” said the spokesman. “Making sure you have clear lines of sight to screens and keeping the paths to the bar clear is essential to keep viewing at its best.” Consistency is also key, according to the Diageo spokesman, and he advised that licensees should ensure they show all 6 Nations matches. “Licensees should make the most out of the days where there are two matches by turning the day into a package deal for consumers,” he added. “By creating an experience that lasts longer than just one game, and tying in price promotions, meal deals or free snacks for rugby fans – pubs can create a more engaging environment and encourage dwell time.” Wendy Espie, senior brand manager for Tennent’s-owned ale brand Caledonia Best, also offered advice on how operators should approach live rugby in their venue. Espie said operators should “cover the basics” by promoting fixtures ahead of time, ensure they have a good range of drinks on offer, stock up on best-sellers, and rota in sufficient staff

levels. Andrew Turner of Heineken agreed that getting the basics right is crucial to creating the perfect conditions for a successful match day at the tills. He advised operators to ensure they are stocked up on “the biggest brands” and suggested encouraging staff “to recommend premium brands to customers who may be interested in trading up”. Offering table service or pre-sales to big groups may also be advisable, Turner suggested, “as this can reduce queuing time at the bar”. Karimian of McEwan’s echoed Turner on the importance of planning ahead, suggesting operators get their orders in early and make sure any special offers “are publicised in advance”. “Think about tying in a beer and food offer that will satisfy their appetite but not break their bank,” said Karimian. “A jumbo sausage roll

or large homemade scotch egg, half price, with every pint at half time, for example, could drive wet sales and also give you a chance for people to sample some of your menu.” Getting the word out is vital and there’s more than one way to do it. Karimian suggested operators update blackboards with all match dates and times, add events to the venue’s social media pages and website, and tell regulars what’s coming up whenever they visit the bar. And if an operator should choose to go above and beyond the normal on match day, Karimian suggests they consider seeking out some media support. “If you think your rugby coverage or events are a little different to what other pubs near you are doing, perhaps you’re tying in a charity event to your tournament coverage, then get in touch with your local media too and invite them along,” said Karimian. “Essentially do everything you can to make sure everyone knows what’s going on – the more people you tell, the more you’ll get through the door.”

Fixtures 21/1 Leicester Tig /17 Warriors 17:1ers v Glasgow 5, BT Sport 2 03/02/1 Edinburgh v M7 19:30, Sky Sp unster orts 2 04/02/17 Scotland v Irel an 14:25, BBC d 12/02/17 France v Scotl an 15:00, BBC d 25/02/17 Scotland v W ales 14:25, BBC

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gin & premium tonics

• Gin remains on an upward trajectory and shows little sign of slowing down, according to producers and distributors.

Category growth looks set to continue, drinks firms say

There ain’t no stopping gin now T

HERE’S not many that would argue against gin being the stand out spirit of 2016 in terms of sales growth (see page 22), but can publicans expect the spirit to enjoy similar popularity in 2017? Yes is the short answer from gin producers, who reckon the category will continue to grow for some time yet. Tina Connolly, brand manager at Halewood Wines & Spirits, whose gin brands include Whitley Neill, said the gin category is “thriving” with a “general shift to premium”. “Consumers, more than ever, really ‘know’ their gin and they’re driving both premium and super-premium growth,” said Connolly. Faith Holland of Diageo GB, the firm behind the Gordon’s and Tanqueray brands, also said gin “continues to thrive”, with the heritage “becoming increasingly important” to customers. And Dan Bolton, MD at Hi-Spirits, whose gin brands include Blackwoods and Brooklyn, agreed, adding that the ‘gin boom’ is “clearly set to continue”, with the spirit being sold by “a broader range of on-trade outlets than ever”. “With consumers now expecting to see a broad choice of gins on the back-bar, there’s a challenge for operators in differentiating their gins in

terms of style, serve and price point,” he said. Carlo Valente of Boë Superior Gin parent firm VC2 Brands agreed that gin is going “from strength to strength”. “We have been supplying the Scottish on-trade with our Boë Superior Gin for over eight years and can only see this trend continuing,” said Valente. “Bars in the mainstream historically stocking only big brand names are now including a selection of craft gins.” Reflecting on what he described as a “storming” 2016 for the category, Pinkster gin founder Will Holt said gin will present “continued sales opportunities for operators” in 2017. “Research body Mintel is forecasting a continued thirst for gin till at least 2020; long may it continue,” said Holt. And while many Scottish distilleries set up in recent years have been quick to jump on the gin train with plans for a whisky release further down the line, Holt reckons white spirits will dominate in terms of new products coming onto the market for the foreseeable future. “For every whisky distillery that’s reaching maturation point, we expect to see several new gin brands popping up,” he said. “That’s both start-ups launching and established brands branching out with new varieties.”

Simon Fairclough, managing director of Persie Distillery at Auchenflower in Perthshire, also expects the number of gins on the market to rise, with conditions said to be ripe for spirits from smaller producers to make their way onto the back-bar. “I forecast the number of contract gins will continue to rise – fairly dramatically – as wannabe distillers realise the levels of investment, expertise and red tape required in setting up a craft distillery,” he said. “Instead, they will turn to existing distilleries for recipe development and production. This is a win for both parties: the distilleries drive additional revenue while budding gin-makers get to create the spirit of their dreams – within their means.” Fairclough added that he would use two words to describe the gin category at present: excitement and confusion. “The number of gins coming to market is thrilling for bar staff and customers alike, but there is – rightly – a high level of uncertainty about what makes some gins different,” he said. “New gins coming to market need to make it easy for the licensed trade to understand their unique value proposition: that’s a combination of back story, botanical profile and brand.

If you can master those three areas, you’ve cracked it.” With so many new gins finding their way into the on-trade, Adam Hunter, commercial manager Arbikie, said it is a “very competitive market at the moment”, adding that he reckons licensees are now looking for spirits with “real points of differentiation” when choosing what to stock. Despite the increasingly competitive market, gin should continue to grow for now, according to Hunter, who also expects interest from overseas to build. “There is an argument that gin is close to maturation in the UK market however internationally there is huge potential for continued growth of the category, especially in North America and Asia,” said Hunter. The possibility of the gin market hitting a saturation point was highlighted by Bob Fowkes of Brockmans gin, but the co-founder of the brand reckons the key for operators will continue to be building their gin range with care. “Generally there will be a drop off in the number of gins available; the trade can only cope with so many,” he said. “The key thing is for bars to stock a carefully edited range of gins to appeal to a wide spectrum of tastes.”

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11/01/2017 10:19

gin & premium tonics

Bars can impress with strong events Cash in on gin’s soaring popularity by offering a bespoke experience

UBLIC engagement with food and drink-themed events has been on an upward tack in recent years, but the prospect of taking on an expert role can be a little daunting for the uninitiated. While gin producers said they’ve been impressed with the events many operators in the trade have staged, they’ve also offered advice for those considering hosting an event for the first time. Bob Fowkes, co-founder of Brockmans gin, reckons that while customers will “always focus on brands rather than styles”, there is “a massively expanding awareness that there is more to gin than previously imagined”. Fowkes said this “knowledge-hungry consumer” is “keen to trial a wider variety of gins”, creating sales opportunities for the on-trade. Dan Bolton, MD of Hi-Spirits, the firm behind gin brands Brooklyn and Blackwoods, agreed that as customers become more confident about navigating the gin category “their expectations in terms of variety are definitely increasing”. “Broadening the range of serves on offer, ideally with a signature drink for each brand, has a strong appeal to customers,” said Bolton. Signature serves are a great start, but there will always be customers

who want more, and demand for gin-themed events in the on-trade is expected to continue to rise. Consumer knowledge is also on the increase – and it’s for this reason that Simon Fairclough, MD at Persie Distillery, reckons the days of picking a few gins at random and calling it a gin flight are over. “Them days are gone,” he said. “Customers ordering gin flights are much more discerning – they seek a rounded tasting experience with high expectations of the bar staff: this ranges from the careful selection of gin brands from across the flavour wheel to knowledge of complementary mixers and garnish. Ideally, the glassware also needs to be impressive and there should be a talent for storytelling to bring out the passion behind the gin. “A tasting experience should also emphasise how the palate relies on the nose; coffee beans, essential oils and fresh botanicals add to the customer interaction and educate gin drinkers in a playful environment.” Adam Hunter, commercial manager at Arbikie, reckons there are a number of operators in the Scottish trade hitting the nail on the head in this regard. “There are a number of great gin events out there, and although some are very different they do share similar characteristics,” said Hunter. “My advice would be to focus on the

It’s time to talk tonic “2015 and 2016 have seen the gin and tonic explode onto the drinks scene and the craze doesn’t seem to be slowing down anytime soon. “The number of premium craft gins on the market is set to continue to grow and we expect 2017 to be another mammoth year for the mighty G&T. At Fever-Tree, recent developments in flavoured tonic options have made G&Ts more accessible than ever. “Our extensive tonic range offers an option for everyone and they work well when partnered with different gins using different botanicals. We’ve put a lot of time into sourcing the ingredients for the flavours of each one. ” - Spokeswoman Fever-Tree

“The choice of garnish and the mixer can make or break your gin and tonic. “Garnishes typically can both harmonise with a gin’s key flavours, or contrast and balance them. For example, some gins include no citrus botanicals during distillation, in anticipation of being served with an orange or lemon garnish. “The choice of mixer for your perfect gin pairing is just as important. Juniper forward gins require a good strong foundation with a balance of sweetness and bitterness, such as Franklin & Sons Natural Indian Tonic Water, taking the quinine from Ecuadorian cinchona bark and sugar from British beet.” - Justin Horsman Franklin & Sons

ways for an operator to win over the customer experience and ensure that most discerning of drinkers, but it’s not any event is both informative and fun. the only area of the business where “Curating an interesting list of gins operators can improve their gin sales. that showcase the diversity in the Ronak Mashru, sales director at category is key. This could involve Diageo GB, the firm behind Tanqueray styles, production methods, serves, and Gordon’s, reckons operators can and botanicals. use their food offer to boost sales of “Personally, there are some real gin. standouts for me in Scotland including “A trend towards a more casual Gin 71, 56 North, Sheraton Gin Bar in culture of eating out is emerging and Edinburgh and Solid Liquids who run through our research we strongly Juniper Festival.” believe that spirits present a huge When selecting gins for a first flight or growth opportunity in the casual eating masterclass-style event, Carlo Valente occasion,” said Mashru. of VC2 Brands, the firm behind Boë “We encourage operators to think Superior Gin, suggested operators about how they maximise this include some spirits “connected with opportunity by the local area” as well inspiring consumers as “gins that offer a to choose spirits, point of difference, that the customer Customers ordering educating their staff to up-sell, and will enjoy and will gin flights are much supporting them to continue to purchase achieve consistent after the event is more discerning. quality through the over”. perfect serve.” Will Holt of Pinkster Justin Horsman, marketing controller agreed that including some local gins for Franklin & Sons, agreed that food is one way to theme a flight, but added pairing has grown in prominence, and there is “no shortage of fun to be suggested that the tonic or mixer used had” from theming gins “by location, here can matter as much as the gin. botanical mix, price point”. “One important way operators can “Do contact the brand owner to see educate consumers is pairing the right what support they can lend, whether flavours of a soft drink to complement POS or perhaps sending along a brand the food offering on their menu,” said ambassador,” said Holt. Horsman. “We’ve even seen a gin tasting where “The Franklins range all offer a tertiary people had to wear an item of pink food style ingredient from cracked clothing, admittedly it was a ladies only black pepper, a squeeze of lemon to gin club.” crushed juniper berries.” A masterclass may be one of the best

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gin & premium tonics

Gin sales continue to soar in on-trade Spirit on track to overtake blended Scotch, research shows

T’S fair to say that gin was one of the star spirits of the on-trade throughout last year, with a raft of new brands and products entering the market. In fact, gin’s dominance in the last 12 months led to 2016 being dubbed ‘the year of gin’ by the Wine and Spirit Trade Association (WSTA). Figures supplied by the association certainly support the claim. According to the WSTA, 2016 saw the largest ever volume of gin sales in the UK, with the equivalent of 40 million bottles sold in the on and off-trades, bringing the category above £1 billion for the first time. The report revealed that gin sales in pubs, bars and restaurants increased by 19% in the 12 months to October 2016 when compared to the same period in 2015; gin sales are said to have totalled a value of £619m in the on-trade, singling it out as the fastestgrowing spirit in pubs and bars in the course of the year.

40m Last year saw the largest volume of gin sold in the UK – the equivalent of 40 million bottles or 1.12bn G&Ts.

+19%

In the 12 months to October 2016, gin sales in the UK on-trade increased by 19% on the same period last year – worth £619m.

2020

Gin sales have grown more than any other spirit sold in UK pubs, bars and restaurants. To put these figures into context, the WSTA reckons that since the launch of the Market Report in 2012, gin sales have increased by £300m – the equivalent of an annual boost of £3750 per pub in the UK. Gin production continues to increase as well. Quoting HMRC, the WSTA reported that in 2010 there were 116 distilleries in existence within the UK. And during the last two years alone, close to 100 new distilleries have opened (56 in 2015 and 40 in 2016), with many producing gin. Miles Beale, chief executive of the WSTA, said the trade group is “pleased” and hopes the government will do what it can to support the growing industry. “We hope that the government supports our innovative gin makers who have driven an extraordinary increase in UK exports, up 166% since 2000,” said Beale. “We would like to remind government that cutting excise duty boosts

• Gin is said to have been helped along by growing demand for premium drinks.

worth £1.17bn. business and brings more money into Jeremy Cunnington, senior analyst the Treasury. at Euromonitor International, “Let’s make sure gin continues to attributed the continued growth of boom in 2017.” the gin category to several factors, Research firm Euromonitor has including the increasing number of predicted that the gin category will micro-distilleries and innovation and indeed continue to grow in the coming experimentation with botanicals. years, potentially overtaking blended “Blended Scotch Scotch whisky by continues to suffer 2020. It reported from volume that in 2015, sales decline thanks to of blended Scotch We hope the an old fashioned whisky totalled and hence low rent £1.28bn, while government supports image compounded gin sales totalled our innovative gin by discounting,” £1.07bn. said Cunnington. Total figures for makers. “Gin was suffering 2016 were forecast a similar fate, to reach £1.15bn but the development of the superfor gin, while blended Scotch dipped premium category led by William to £1.25bn. From there, Euromonitor Grant’s Hendrick’s brand and the rise predicted Scotch sales will continue of the craft movement and cocktail to drop in the next few years, while gin culture has helped not only drive grows in value. volume growth but also premiumise the Euromonitor expects gin to be worth category.” £1.37bn in 2020, with blended Scotch

Data from research firm Euromonitor predicts that gin sales will overtake blended Scotch whisky sales by 2020.

The number of new distilleries that opened in 2016 across the UK, according to HMRC. Many of these are said to produce gin.

£1bn

Combined on and offtrade gin sales broke the £1 billion sales barrier for the first time in 2016 – a record-breaking year of sales for gin.

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11/01/2017 10:22

CRAFTING THE GIN RENAISSANCE

www.edinburghgindistillery.co.uk â&#x20AC;¢ info@edinburghgindistillery.com

/edinburghgin

EdinburghGin - SLTN - linda.indd 1

@edinburgh_gin

@edinburghgin

11/01/2017 10:18

gin & premium tonics

Split personality works for gin bar As Cup Tea Lounge by day and Gin71 at night, venue is best of both worlds

IN is more than just the spirit of choice at Glasgow bar Gin71: it’s the heart and soul of the

venue. The bar, which was named SLTN Concept Venue of the Year, in association with Britvic, last November, opened in 2014 offering a list of 71 gins as well as a variety of cocktails. It has since expanded to include a second Glasgow venue in the Merchant City and a third in Edinburgh. And yet Gin71 almost never existed. The history of the venue is an unusual one, and has its roots in sister business

Cup Tea Lounge. Owner Paul Reynolds opened specialist tea and cake café Cup on Glasgow’s Byres Road in 2010. Designed as a counterpoint to the coffee shops in the area, which had customers queue at the till for their drinks, Cup offered table service along with a wide range of teas from around the world. Two years later, the business opened a unit in the city centre, on Renfield Street. This time, in addition to premium hot drinks and afternoon teas, Paul was

Let the love beGin this Valentine’s

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24 l SLTN l January 19, 2017

gins are tested across four criteria. keen to introduce a separate evening Three of these relate to taste – neat, in concept that would extend the venue’s a Martini and in a perfect serve – with trading hours and increase revenues. the fourth covering the spirit’s presence An early experiment with operating on the gantry. the space as an evening dessert In order to qualify for the Gin71 drinks restaurant failed to capture customers’ list the spirit has to perform well across imaginations, and Paul returned to the at least two of these criteria. drawing board. Customers, meanwhile, have their Then a chance conversation with a own criteria for choosing their gin, said family member provided a spark of Paul. And provenance is becoming inspiration. an increasingly “I was having a important factor in conversation with their decisions. my brother who was “A lot of it is visiting from down From 9am till 5pm about provenance, south,” said Paul. the venue operates and if you’ve got a “He said there was provenance story a bar in Newcastle as Cup. At 5pm it you’ve got a much called Pleased To becomes Gin71. better opportunity to Meet You, a gin bar. sell,” he said. “I’ve never been On the cocktail there, never seen it, side, the menu includes a mixture of but I just thought ‘gin bar’. classic gin cocktails, those inspired “The heritage of this building goes by the Prohibition era, Martinis and back to the Bank of India, and I thought contemporary serves (see box right). it would be a good fit.” The drinks, while important, are only The venue’s address, at 71 Renfield part of the offer at Gin71 though. Street, coupled with the 71 member Paul, whose hospitality career prior states that competed in the 2014 to Cup had included stints at Glasgow Commonwealth Games in Glasgow, institution Rogano as well as hotel inspired the name of the new venture. giants InterContinental and Marriott, From 9am every day (11am on puts a strong emphasis on service Sundays) until 5pm, the venue operates across the three Gin71/Cup units, and as Cup Tea Lounge. At 5pm, however, staff are trained on each new gin that is it undergoes a transition; the lighting introduced to the bar and encouraged changes, candles are introduced to the to try at least one tables, the teas and new gin every day. cakes visible during Personal service the day are hidden is stressed. from sight and the Trying to guide a “It shouldn’t be daytime staff are customer to a gin ‘this is the textbook replaced by a fresh to a gin’,” he said. team for the evening. is a bit like selling “It should be that Cup Tea Lounge somebody a wine. person’s personal becomes Gin71. interpretation of the The 71-strong gin. ‘I like this gin range of gins on the because X, Y, or Z’. bar’s drinks list, which is currently in “Trying to guide a customer to a gin is its eighth incarnation, spans Scottish a bit like selling somebody a wine. brands such as Hendrick’s, Shetland The first question will be ‘what do you Reel and Makar to those from across drink? What’s your preference?’” the UK and overseas. The menu is split When a customer enters the bar they by flavour profile, and customers can are shown to a seat and talked through also choose from three gin flights. the drinks list, with the staff member Each time the list is changed around providing recommendations on gins 40 of the gins will be replaced by and serves. different products, with Paul and his With three venues now open (the team working with two main suppliers – original Cup on Byres Road was shut Matthew Clark and Hotsauce – as well last year) it seems to be an approach as online retailer Master of Malt. that’s working. Before being considered for inclusion

Of all the gin joints in all the world... • The Jasmine

A classic gin cocktail containing Poetic Licence Old Tom gin, Cointreau, Campari and lemon juice.

• Clover Club

A Prohibition-inspired cocktail made with Martin Miller’s gin, Martini Rosso, raspberry syrup, lemon juice and egg white.

• Southside Sour

Claimed to have been Al Capone’s favourite tipple, it is made with Sipsmith gin, Cocchi Americano, mint, lemon juice and egg white.

• Conquistador • In good spirits: Paul Reynolds (third from left) and the Gin71 team collect their award for SLTN Concept Venue of the Year in November.

And despite the explosion of gins in recent years, Paul is optimistic that the category still has plenty potential. “People said when we opened a cupcake café in 2010 that we would get a year out of it,” he said.

“We sell as many cupcakes today as we did seven years ago. As long as you stay fresh, as long as the suppliers are being dynamic in what they bring you, then there’s always a story to tell.

“Gin is not finished yet. I think we’re going to see a lot more of a move to cold distillation, which is a very different product, and I think you’ll see a lot more international gins coming in as well.”

A contemporary cocktail created with Columbian Gin, St Germain Elderﬂower, lime, sugar and basil.

• Drunk Botanist

A Martini made with The Botanist, Rinquinquin, orange blossom and bitters.

January 19, 2017 l SLTN l 25

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soft drinks & mixers

• There are now many premium products on the market, which is meeting a growing customer demand, according to soft drinks firms.

• The mixer is available in six variants.

An artisanal can mixer SUSSEX-based drinks firm Folkington’s has launched a new range of six mixers in mini-can format said to have been designed to pair with a “growing band” of artisan gins, vodkas and dark spirits. The six new mixers are all said to be produced using only natural ingredients and botanical extracts from hand-picked citrus and floral plants. The range comprises Indian Tonic Water and a light Tonic Water alternative with 33% less sugar – both are made with a natural quinine from India and botanical extracts which are said to draw out “special flavour characteristics of a wide number of gin brands”; Dry Ginger Ale, which is made from West African ginger root and described as containing “subtle citrus notes to complement dark spirits such as whiskey and brandy”; Bitter Lemon and Lemonade, which are both made using Sicilian lemons; and Club Soda, described as being “uniquely made with the addition of natural minerals extracted from soda crystals”. Paul Bendit, founder of Folkington’s, said the firm “set out to create an artisan mixer range that has perfect symbiosis with the many new craft gins and whiskies that have lately entered the market”. “In presenting them in stylish 150ml mini-cans we are offering the market a very high quality range of mixers in an environmentally-kind packaging format that also offers convenience, minimum wastage and competitive pricing,” said Bendit. Folkington’s launched its first products in 2012. The firm now has nine variants in its Juice brand range as well as a Garden range of sparkling pressés.

A greater part of the on-trade mix Firms reckon soft drinks are now more popular than ever

N recent years, the trade has been in a state of flux, with customer expectations and desires continuing to change. With some customers choosing not to drink alcohol when they go out, and many operators looking to make their premises more appealing to families, soft drinks arguably now have a more prominent role in the trade than ever before. “The soft drinks market in the Scottish on-trade is growing, especially in food-led outlets,” said Adrian Troy, marketing director for AG Barr, adding that the category is evolving and “consumers want more choice with fast-growing demand for sugar-free products that really deliver on flavour”. Taking a similar stance Justin Horsman, marketing controller at Franklin & Sons, commented that this shift in demand could be partially down to a change in consumers’ overall lifestyle choices. He said: “Changing lifestyles and a growing interest in health and fitness are likely to have a greater bearing on choice and behaviour for some consumers. With the spotlight on health, customers are more aware of the ingredients of the drinks they buy.” Ed Jones of Vimto parent firm Nichols agreed, commenting that those aware of sugar levels “have typically moved away from mainstream soft drinks due to concerns over sugar”. This shift in consumer habits is also driven by younger consumers “who drink less alcohol”, reckons

Andrew Jackson, marketing director at Fentimans. Instead, they are increasingly looking for “interesting brands and are more concerned with provenance and quality” in outlets’ soft drinks offers. Jackson said: “For bars to appeal to this increasingly important consumer demographic, they need to offer a premium product range from brands that offer a tangible point of difference.”

The soft drinks market in the on-trade is growing, especially in food-led outlets. To capitalise on the growing demand for quality and provenance in soft drinks, operators must be “putting as much effort into their drinks offering as their food”, according to Russell Kirkham of Britvic. He stressed that factors such as presentation are key to maximising soft drinks sales. “Interesting glassware and garnishes on your soft drinks serves are small investments in time and money which can really help to enhance the drinker’s experience and inspire repeat purchase, so make sure your bar is stocked with fresh fruit, herbs and even flowers to add theatre to your drinks,” said Kirkham.

In fact, the rise in popularity of soft drinks is intrinsically linked to food, say firms, and so outlets are advised to consider including pairings on their menus. “When matching food to soft drinks try to match the flavours as you don’t want the drink to overpower the food or the food to overpower the drink,” said Dave Ward, on-trade controller for Fentimans. He added that citrus and carbonation “also work as excellent ways to cleanse the palate” in between courses. Echoing this view was Horsman of Franklin & Sons, who said: “With more consumers choosing soft drinks over alcohol to go with their meal it is important that premium soft drinks accommodate these pairings.” Westminster’s planned ‘sugar tax’ – scheduled to come into force in April 2018 – could also help to increase demand for premium soft drinks, according to Ward at Fentimans. “Following the introduction of the sugar tax, operators will need to address their soft drinks ranges and the way that they are served,” he said. “Free refills may no longer be socially responsible and commercially unviable. “A visit to the pub is a treat and soft drinks ranges should be reflective of this. “Operators will need to move away from the current formulaic offering and provide more premium soft drinks that consumers are prepared to pay more for.”

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low & no-alcohol

High demand for low and no-alcohol Burgeoning category offers major opportunity for the on-trade

offering.” OW and no-alcohol drinks have To make the most of this growing become more prominent since the opportunity, Genna Burchell of Charles drink drive limit in Scotland was Wells, the firm behind Erdinger Alkohol lowered in December 2014. Frei, reckons operators must focus on That change in legislation, coupled getting quality product in the chiller. with many consumers opting to “Go with what offers the best taste,” moderate their alcohol consumption, said Burchell. means the category can offer a real “The biggest criticism of zero or lowopportunity for licensees, and brewers alcohol brands is that they just don’t have weighed in with advice on the match up to their higher-ABV cousins. best ways to capitalise. “Look for a brand that has proven Ben Jordan of AB InBev, the firm itself with independent taste tests and behind Beck’s Blue, said that in a world has a proven track record for customer where “health is king” for customers, satisfaction.” the firm has seen “a Burchell advised growth in consumers operators to make looking to moderate Organise staff tastings sure they try the their drinking”. alcohol-free beers Jordan reckons and learn how it’s themselves before there has been a brewed. purchasing. stigma surrounding “At the very alcohol-free beer in least, this will help you to get to know the past, “with consumers defining it its tasting notes so you can talk to by what it is not, rather than what it is”, your customers about its flavour and but this may be changing. also back up the statistics from any “The reality is alcohol-free beer independent taste tests that have been is brewed and made with 100% carried out,” she said. natural ingredients and is a refreshing “At the end of the day, a lower-ABV alternative to other alcohol-free beer is still a beer and you need to treat beverages on offer in pubs and bars,” it as such.” said Jordan. Treating alcohol-free beers with the “Some internal research we did same respect as their higher gravity in 2016 found that consumption of counterparts is key, according to alcohol-free options is seen as most Burchell, who suggested operators appropriate by consumers in settings get staff engaged with what they’ll be when other people are drinking – like selling. pubs and bars or parties – so the “Organise staff tastings to learn the category is a great opportunity for the ingredients and how it’s brewed,” she on-trade environment, but they need said. to ensure they communicate their

“If you serve food then recommend your low or zero-alcohol beers as part of your food and beer matching list, create low-alcohol special offers, and let customers ‘try before they buy’. “This will help to remove any uncertainty about the quality and satisfaction of those low or zeroalcohol beers, demystifying them and helping them to become a welcome, but alternative, addition to your range at any time of year.” Education was also described as vital by Sean Durkan, head of marketing for Bavaria UK. Durkan said education is “crucial to establishing alcohol-free drinks as a genuine category rather than an afterthought in the on-trade”. “By prioritising staff training, outlets

can make sure their teams understand the heritage and story behind no and low-alcohol brands, so they encourage customers to branch out and discover something new,” he said. Visibility is also essential to driving sales, according to Durkan, who suggested operators advertise alcoholfree beer in their outlet in the same fashion as any other product. “What’s more, premises should think about the visibility of brands on the bar – branded glassware, POS, in addition to increased prominence on drinks menus, will help boost the profile of low and no-alcohol choices,” he said. “This will encourage consumers to try something different rather than their ‘go to’ soft drink choice.”

None’s the word for January beer EDINBURGH-based brewer Innis & Gunn has spent this month catering to resolution makers and breakers in the wake of the festive season with the launch of new alcohol-free beer Innis & None. The firm launched the 0.0% ABV pale ale as many consumers embarked on a “Dry January” cessation from alcohol. Innis & None is said to have been brewed with immune system-boosting ingredients and the beer contains Vitamin C, ginseng and South American natural stimulant guarana. The beer, which is available online from Innis & Gunn, has been on sale at the brewer’s Beer Kitchen venues in Edinburgh, Dundee and St

Andrews. Dougal Gunn Sharp, founder and master brewer at Innis & Gunn, said that “great beer does not necessarily have to contain alcohol” and so the brewer approached creating the alcohol-free beer “as we do with any of our beers, using quality ingredients to produce a bold flavoursome taste”. “Taking the alcohol content down to zero is part of our belief that beer is for everyone, even those who don’t or can’t consume alcohol,” he said. “I believe this pale ale stands up to the best of them. “With the added Vitamin C and ginseng, you’re now also getting a boost to the immune system for the new year.”

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Great tasting beer can be low alcohol. Erdinger Alkoholfrei tastes better than all other best-selling low or zero alcohol beers.* To ďŹ nd out more or to place an order, contact Charles Wells Brewery on

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CharlesWells - SLTN - linda.indd 1 WEL_8474_Erdinger_Advert_A4_340x245_AW.indd 1

11/01/2017 06/01/2017 10:19 13:00

catering equipment

Time to take stock of the kitchen kit Post-festive period is ideal time to update equipment, say suppliers

ITH Christmas over for another year, now is as good a time as any to take a step back and consider what improvements can be made to your business. And when it comes to the kitchen, assessing the equipment in it is a good place to start. After additional wear and tear from a busy festive period, the start of the year is a good time to review commercial kitchen kit, equipment suppliers have told SLTN. “It’s a good idea to give your equipment a ‘health check’ in the new year to ensure it remains at peak performance,” said Simon Aspin, commercial director of Hubbard Systems, which distributes the Scotsman ice maker range. Echoing this view was Stuart Hayes, sales director at Pantheon Catering Equipment, who said the festive trading period will have “highlighted any problem areas”. David Watts, Buffalo brand manager at Nisbets, agreed, advising operators that a review of how well each piece of equipment coped with higher volumes of orders is a “good start” as it may indicate “whether a few extra portable items, for example, may be useful to have during busier times of the year”.

When evaluating the performance customers appreciate and come back of the kitchen, operators should for more,” said Koyman. ensure they ask themselves the right Beyond the obvious benefits new questions, according to Mark Banton, kitchen kit can bring, buying new group managing director for Parry, a equipment “offers caterers the design and manufacturing catering opportunity to take advantage of equipment firm. improvements in energy efficiency Banton said operators should and versatility”, said Shaune Hall, a consider: was their any interruption product development chef at Falcon to service due to faulty equipment Foodservice Equipment. and down time? Did the equipment Graham Kille of Frima UK agreed, cope with the stating that multinumber of functional equipment covers? And were “offers caterers staff satisfied a chance to be It’s a good idea to at how well greener”. give your equipment the equipment And taking performed? advantage of more a ‘health check’. Answering efficient equipment these questions can also result in can help “identify any problems reduced running costs, according that occurred”, he said, adding that to both Kille of Frima UK and Mark operators should also take factors Hogan of Foodservice Equipment like menu changes or possible future Marketing. Hogan added that multiexpansion into account. functional equipment is “the true When it comes to choosing kit, staple of the modern kitchen” and Kenan Koyman, development manager allows caterers to save on both space at Valentine Equipment, underlined the and running costs. importance of quality, saying “you do Above all, suppliers emphasised the pay for what you get”. importance of buying from a reliable “The pay-off is in the longer term and respected manufacturer. with quality equipment that produces Kris Brearley, sales director at RH high quality results that your Hall, said: “Regardless of size or duty,

sturdy manufacture is a ‘must’ and therefore you should choose a wellknown brand – anything else won’t perform or last. “Choose a leading brand with an established reputation for good quality, durability and reliability.” Brearley reckons the warranty offering is “usually a good indication of the quality”; many now offer warranties of three years or more for catering equipment, he said. Simon Aspin of Hubbard Systems agreed, saying “reliability is essential”. The importance of following manufacturer’s guidelines was underlined by Malcolm Harling of Williams Refrigeration, who said that “regular maintenance will reduce the risk of costly breakdown and consequent food wastage”. If and when key pieces of kitchen equipment are replaced, ensuring staff are up to speed is essential. Banton of Parry said it’s “worthwhile understanding their needs in the kitchen, as they’ll be using the equipment the most”. Hall of Falcon Foodservice Equipment echoed this view and said the right manufacturer will be “able to offer advice and training on how to get the best out of the equipment”.

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Innovations to watch for Various suppliers say different technological changes within the catering equipment scene can make life that bit easier in the kitchen. “It’s not unusual for new appliances to be operated and managed at the touch of a button – or the swipe of a screen. The connected kitchen uses technology to improve our industry, creating an ergonomic environment that ensures equipment and staff can work effectively. ” - Glenn Roberts, chair of CESA. “Advances in design have enabled modern icemakers to produce larger amounts of ice on the same or smaller footprints, with some models now built to cope with the fluctuating temperatures that can occur during a long serving period.” - Simon Aspin, commercial director of Hubbard Systems. “There are now some warewashers that use heat exchanger technology. These extract energy from the waste water or warm, humid water inside the machine and use it to heat the incoming cold fill.” - Paul Crowley, marketing manager of Winterhalter.

Pitfalls to avoid Catering equipment suppliers say there are a number of common mistakes to avoid when replacing kitchen equipment. “Staff misuse and abuse are two leading reasons for machine breakdown. Training staff on new equipment and operational procedures is vital. It should be considered at the planning stage of a kitchen redesign.” - Glenn Roberts, chair of CESA. “It’s easy to overspend on equipment that is too sophisticated and large for your menu. Far better to buy what you need and, if you have to at some point, add to it. “ - Stuart Hayes, sales director at Pantheon Catering Equipment. “Consider your menu type, service style, the ease of cleaning and level of throughput when choosing any new item of equipment.” - Trevor Burke, managing director of Exclusive Ranges.

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January 19, 2017 l SLTN l 31

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food hygiene training

Training should shine through Top food hygiene standards more crucial than ever before, firms say

ARIOUS trends come and go in the licensed trade, but the basic staples remain. Among these essential business practices are top hygiene standards, which in this age of social media have never been under higher scrutiny from customers. Therefore, a comprehensive training programme is vital to ensure an outlet’s staff are all singing from the same hymn sheet, and doing all that they can to adhere to impeccable standards of cleanliness.

That’s the view of Andrea MacAulay, a tutor at the City of Glasgow College, who stressed the need for top hygiene standards. “[It’s] incredibly important, as a business operation can be ruined overnight due to food poisoning and food contamination complaints,” she said. Emphasising the importance of food hygiene, MacAulay highlighted the advantages of a comprehensive food hygiene training programme.

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trained to a level to identify refresher She said: “It can assist business training needs, especially if they have protection, due diligence, business identified nonconformance by staff”. reputation and ensure customer As well as equipping staff with the safety.” But when it comes to training, correct knowledge, firms told SLTN MacAulay said operators should that licensees must ensure they have “identify the best fit” for their operation. the right tools at hand to keep their “Training providers can tailor outlet up to code. training sessions Jim Barr, area quite easily to sales manager fit the needs of for Scotland the individual We recommend at Electronic business,” she said. formal refresher Temperature Typically, the main Instruments (ETI), areas which food training every three the firm behind hygiene training years. the Thermapen, should cover stressed the include: crossimportance of contamination, temperature checks. personal hygiene, correct food storage, “Taking and monitoring storage allergen management, temperature and cooking temperatures can be control and cleaning, according to time consuming but to meet legal MacAulay. requirements such activities are Recommending formal refresher critical,” he said. training every three years, MacAulay “In a busy environment, speed, ease said food hygiene training should be of use and accuracy are essential, ongoing and licensees “should be

Top hygiene tips What are the top three things that operators must consider when it comes to food hygiene? 1. Is the existing operation currently compliant with current food hygiene legislation and are staff members following the legislation, associated guidance and their own HACCP (Hazard Analysis and Critical Control Points) FSMS (Food Safety Management System) at all times?” 2. Do existing staff have suitable training and has this been verified by the food business operator/ licensee? 3. Is the training covering the needs of the business operation, e.g. does it need tailored if they are offering a unique food product? What, in your opinion, is a common pitfall that licensees should do their best to avoid? for more information on our full range of catering thermometers, probes & data-loggers, visit us online

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temperature probe thermometers are a “crucial” piece of equipment when it comes to monitoring food hygiene. Other food hygiene essentials she considers vital include disposable cloths and separate fridges, areas and equipment to avoid crosscontamination.

Licensees should ensure they have the right tools at hand to keep up to code.

especially where food preparation is concerned. “With technological improvements, these aspects have improved, with

instruments such as the Thermapen giving accurate temperature readings in three seconds, being robust and easy to use, and having anti-bacterial

additives in the case to help prevent bacteria contamination.” Taking a similar stance, MacAulay of the City of Glasgow College said that

Echoing this view was Heather Beattie of cleaning product supplier Jantex, who stressed that “the importance of excellent hygiene is paramount in any commercial environment”. She added that there are some other simple steps licensees can take to ensure they keep on top of the cleaning schedule in all areas of their outlet. “The very process of designating colours to cleaning equipment in certain areas of an establishment can significantly reduce the spread of bacteria and prevents cleaning products being mixed up,” said Beattie.

Hospitality and Licensed Trade Training City of Glasgow College specialises in the training and development of hotel, bar, restaurant and licensing staff. Training courses are available in the following areas: • Food Hygiene (REHIS) • Licensing (BIIAB) • Health and Safety (IOSH/NEBOSH) • Customer Service (HABC) • First Aid (SQA)

For further information: http://bit.ly/HospitalityandLicensedTradeTraining commercial@cityofglasgowcollege.ac.uk / 0141 375 5571 January 19, 2017 l SLTN l 33

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property Scotland’s Hotel, Pub and Licensed Property Specialists

Dumfries & Galloway

£495,000

Manor Country Hotel

F/H Ref: 43930

> 7 en-suite letting rooms > Function suite > Restaurant and public bar > Owners’ suite > High quality and beautifully presented > Potential for expansion

Chance to snap up historic hotel Ayrshire inn offers scope for expansion

Ayrshire

Offers Invited

Harbourhead Restaurant

F/H Ref: 44113

> Excellent owners’ accommodation > Fully refurbished > Superb business opportunity

kitchen, toilets and storage areas. Outside there is a car park to the rear, as well as a beer garden and children’s play area.

The hotel previously traded as a very successful business. Currently closed, the hotel previously traded as a “very successful business, enjoying an excellent reputation for food and accommodation”, according to Cornerstone Business Agents,

which is marketing the Kirkton Inn on behalf of Red Oak Taverns. “The availability of the Kirkton Inn is an excellent opportunity for a motivated owner to acquire a substantial hotel property located in a desirable Ayrshire location,” said Cornerstone director Barry McNeil. “The business had latterly been leased out by our clients but the availability of the property represents an excellent opportunity for a purchaser to acquire substantial hotel premises in an excellent trading location.” The Kirkton Inn is on the market with a guide price of £245,000 plus VAT for the freehold.

A taste for Borders business?

> Established for 28 years > Leasehold option available > Stunning property

Scotland’s Local Broker Since 1988 Bruce_Co

PERATORS seeking to make a move into Ayrshire might be interested in a historic hotel which has come onto the market. Dating from 1875, the Kirkton Inn is located in the village of Dalrymple, two miles from the A77 and six miles south of Ayr, and is said to benefit from its proximity to both the coast and ‘Burns country’. The property, which has undergone various extensions over the years, comprises 12 bedrooms (eight of which have been used for letting), a public bar, lounge bar, breakfast room, dining room, and service areas including

blog.bruceandco.co.uk

For a full list of opportunities visit our website www.bruceandco.co.uk or call To buy: 0844 2488 285

A BORDERS business that’s said to offer scope for further expansion has come onto the books of property firm The Restaurant Agency. Located in the historic town of Selkirk, Il Buon Gusto is said to offer a “unique opportunity” for an operator to “continue the success” of the restaurant. The outlet is on the market with a price tag of offers around £35,000 for the leasehold interest. Alan Goldie, director at The Restaurant Agency, said Il Buon Gusto is a “very affordable business to run and capable of making good profits in a short space of time”. “Operating only five nights a week there is excellent scope to develop the business,” he said.

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Oyster Inn, Oban

Freehold £140,000 • Substantial property • Well presented public bar with games area T: 0141 352 7300 6853942

Freehold price on application • Prominent roadside location • 16 letting bedrooms, bar & restaurant T: 0141 352 7300 6846587 Cornhill Inn, Bonnybridge Freehold £450,000 • Superb local pub with rooms • 7 excellent en suite letting bedrooms T: 0131 557 6666 6853962

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Freehold £325,000 • Food led restaurant with public bar • Owner’s accommodation included T: 0141 352 7300

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The Queens Hotel, Lockerbie

Freehold £475,000 • VisitScotland 3 star hotel • Town centre location T: 0131 557 6666 5244886

Freehold £525,000 • 21 letting bedrooms • Dining rooms/cocktail bar/lounge T: 0191 222 1740 6846598 Kirkcudbright Bay Hotel, Kirkcudbright Freehold £395,000 • Traditional public bar • Conservatory restaurant T: 0141 352 7300 6846590

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christie.com/business-search January 19, 2017 l SLTN l 35

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11/01/2017 10:22

property

Who will be king of Chequers? • The pub dates from the mid-1880s.

Plough a new furrow A PUB in the Moray town of Keith is up for sale. Established in the mid-1880s, the Plough Inn is said to benefit from “strong year-round local support” together with seasonal demand from tourists. Said to achieve strong turnover from wet sales, the Plough Inn also benefits from a small function suite located to the rear of the pub. Able to accommodate events for up to 80 people, the function room has a separate bar (which is served by a recently-built cellar and store), a small dance floor, built-in sound system and fitted booth seating. The sale also includes a fourbedroom flat located above the bar, which the property agent said could be used as owner’s accommodation or letting rooms, subject to consents. Jackie MacGregor, marketing director at ASG Commercial, which is handling the sale of the pub, said: “This is a busy wee pub. “There is an impression in the market that wet sales only pubs are a dying breed, but those who are involved in the community are thriving.” The Plough Inn is on the market at offers in the region of £295,000 for the freehold.

Elgin eatery new to market FOR those seeking a licensed restaurant in the city of Elgin, the Al-Bahar Tandoori Restaurant might be of interest. On the market with property firm ASG Commercial, the business is said to generate high turnover and profit margins. Currently the restaurant can accommodate up to 130 covers, but the property agent said there is scope for further expansion thanks to a second floor area which is currently “under-utilised”. Paul Hart of ASG described the business as an “outstanding business proposition” which would suit either an experienced restaurateur or group operator. Offers over £425,000 are being sought for the freehold.

A NEW operator is being sought for a Glasgow bar for the first time in more than 20 years. The leasehold for Chequers Cocktail House & Grill, on Great Western Road in the city’s west end, is being marketed by Cornerstone Business Agents with a price tag of £130,000. The outlet was completely refurbished and rebranded in 2015 and is said to have since become a “very popular fixture in Glasgow’s west end”. The main bar can accommodate 80 people; there’s also a mezzanine level and a 20-cover private dining room. Barry McNeil of Cornerstone said: “Prospective purchasers will have an excellent opportunity to acquire a fully refurbished business as well as a substantial long term lease in one of the best trading pitches in Glasgow.”

Room at the Inn for a new owner

Opportunity to acquire established business

RURAL Ayrshire inn has come onto the books of property firm Bruce & Co. Located on the main street of the village of Sorn, the Sorn Inn is said to attract both local and passing trade from further afield – and benefit from a high level of repeat custom. Despite its rural setting, the inn is just 15 minutes from Kilmarnock and 35 minutes south of Glasgow.

The Sorn Inn benefits from a mix of locals and customers from further afield. A traditionally-built property, the inn has been extended and modernised over the years to comprise a public bar, a 45-cover restaurant, and the ‘Chop House’ dining area, which can accommodate up to 16 covers and is said to be more casual than the restaurant. In terms of accommodation, the inn has four double letting rooms, which

• The Sorn Inn sits on the village’s main street and is said to benefit from passing trade. are all en suite and described as being in walk-in condition. There are also two one-bedroom flats, which are accessed via a main door from the street and communal stairway. The Sorn Inn has been run by the current owners since 2002 and has been put on the market due to their retirement from the trade. Bruce & Co, which is marketing the

inn with a guide price of offers in the region of £320,000 for the freehold, described the Sorn Inn as an “extremely well-run business”. “The sale of the Sorn Inn offers a rare opportunity to purchase a high quality, beautifully presented business which is trading well but with potential for expansion of the business,” said the property agent.

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Scotland’s Local Broker Since 1988 Bruce_Co www.bruceandco.co.uk

 HOTELS

£349,995

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Lochgair Hotel, Argyll and Bute This is a popular and very busy hotel situated in the village of Lochgair, Argyll. Operating from a superbly maintained property, the business has established an excellent base of loyal clientele with the majority of business coming from commercial trade. > 15 letting bedrroms > 2 bed owners’ accommodation > Pool room, dining room and public bar > Beer garden > Further potential for growth

Ref: 43697

Freehold

SOLD

The Northern Hotel, Angus

Kiloran Guest House, Argyll and Bute

Duthus Lodge, Midlothian

Hotel, Angus

F/H

> Extremely well run and busy hotel

> 5 letting bedrooms

> 7 en-suite letting bedrooms

> 15 en-suite letting rooms

> Commanding town centre location

> Owners’ accommodation and private lounge

> Owners’ accommodation

> Excellent owners’ accommodation

> 15 en-suite letting rooms and 2 function suites

> 3 Star Visit Scotland rating

> 4 Star Visit Scotland rating

> Huge potential to increase profits further

> Fully refurbished and beautifully appointed

> Great location in picturesque village

> 20 cover dining room

> Well performing

> Retirement sale

> Trades throughout the year

> Great location with good transport links

> Beautifully presented property Ref: 45104

Restaurant, Highland

F/H

Guest House, Argyll and Bute

F/H

Restaurant, Edinburgh

F/H

Former Hotel, Dumfries and Galloway

> Enviable location

> Popular tourist catchment area

> Seating for 60 covers

> Detached property

> Lincesed premises

> Stunning sea front property

> Fully renovated in 2015

> 6 letting bedrooms

> Excellent reputation

> Potential to increase letting rooms

> Enviable location in sought after area

> 2/3 bed owners’ accommodation

> 45 covers

> Separate owners’ cottage

> Well performing

> Excellent potential

> True turnkey business

> Enviable reputation and client base

> Fantastic reputation

Ref: 45124

£299,995

Hotel, Dumfries & Golloway

F/H

Ref: 45123

Hotel, Highland

£439,995

F/H

Ref: 45170

Bar, Shetland Islands

F/H

Ref: 43163

Hotel, Aberdeenshire

> 9 en-suite letting rooms

> Recently refurbished

> Restaurant for 60 covers

> Established 400 years

> Large restaurant/function suite

> Turnkey business

> Well supported public bar

> Superb family business

> Public lounge bar

> 100 cover bar

> Turnkey business opportunity

> Restaurant, Public Bar

> Enviable locale with stunning views

> Fantastic opportunity

> 2 bedroom owners’ accommodation

> Well presented and popular

> Owners’ house available by separate negotiation

> Cafe also included

Ref: 43859

Ref: 44386

£449,999

£599,999

F/H

> Well presented £250,000

> Excellent owners’ accommodation

Ref: 43378

£679,950

£349,995

F/H

> Trades with a fantastic return Offers Invited

Ref: 43721

£599,995

Call 0844 2488 285 for more information or view full details at www.bruceandco.co.uk For a Free Market Appraisal of your business or to discuss your selling options, call 0844 2488 286. Confidentiality Assured. SLTN Page Jan 2.indd 1 Bruce&Co - SLTN - linda.indd 1

12/01/2017 13:09:48 12/01/2017 14:04

PROPERTY

Hotel For Sale Chartered Surveyors, Valuers, and Agents to the Hospitality, Licensed & Leisure Sector in Scotland • Established firm practicing for 35 years • No up front agency fees (fees charged on completion of sale or lease) • Honest and reliable marketing advice • Responsive and personal approach for all clients • Proud to now be regulated by RICS

Please call 01786 870555 for a no obligation quote or confidential discussion Regulated by RICS

Burnett Arms Hotel 25 High Street Banchory Kincardineshire AB31 5TD

Hotel for sale due to retirement Comprehensive recent refurbishment Turnover post refurbishment six months to Sept 2016: £478k (net) 18 refurbished en-suite letting bedrooms 4 bedroom staff accommodation Offers in the region of £795,000

FOR SALE

The Royal Oak Hotel, 169 Stirling Street, Denny FK6 6JD The Croft, 165 Stirling Street, Denny FK6 6JD PUBLIC HOUSE & HOTEL with continuing premises license, and DETACHED BUNGALOW (approx 0.6 of an acre), situated in an ideal location, close to all main bus routes and motorway network. The property would be an ideal re-development opportunity. The accommodation of the hotel comprises, on ground floor, entrance vestibule, public bar, kitchen with basement cellar, rear porch, preparation area, toilet, reception office, dining room and ladies toilet. On first floor, lounge bar, 2 bedrooms with en-suite shower rooms, toilet and a dining room/small function room. On attic floor, 4 bedrooms, bathroom and toilet. Contents available with price for any interested party or can be cleared prior to sale. THE CROFT, the bungalow comprises, an entrance vestibule, lounge, sitting room, 2 double bedrooms, kitchen, bathroom and rear vestibule. Price: Offers in the region of £250,000 for sale of both properties combined. Tel. 01324 823498 • property@radenny.co.uk www.radenny.co.uk

CD LH

T: 0141 331 0650 T: 0131 220 8208

www.cdlh.co.uk

Leisure | Hospitality | Healthcare

Contact: kevin.hunter@cdlh.co.uk

Contact: peter.darroch@cdlh.co.uk

Contact: alan.creevy@cdlh.co.uk

On the Instructions of

FOR SALE

ENTWINE RESTAURANT

RAILWAY TAVERN

Edinburgh

Buckhaven, Fife

n Highly attractive bar / restaurant premises.

n Licensed premises plus substantial flat

accommodation.

n Open plan trading area, commercial kitchen.

n Public bar, lounge bar and dining room with

n Located in a densely populated and popular

commercial kitchen. Additional rooms at First and Attic levels.

area.

n Short distance and easy access to Haymarket

n Great opportunity to develop a bar / restaurant

n Next to Gorgie City Farm, Tynecastle High

n Alternative use / development potential.

and Edinburgh City Centre.

Reduced Price (Jan 2017) -

Offers Over £250,000

School & Tynecastle Football Stadium.

business.

Offers Over

£135,000

FOR SALE

GILCOMSTON BAR

THE WELLINGTON

Aberdeen

Kilmarnock

n Attractive traditional public house.

n Prominent position on busy arterial route.

n Good quality frontage and easily managed

n Easily managed single bar operation.

premises.

n Yard area to the rear.

n Desirable trading location in a good

residential area.

n Suitable as bar or restaurant.

n Close to Robert Gordon University student

n Exceptional opportunity to develop a first class

flats and major new residential developments.

Reduced Price (Jan 2017)

Offers Over £195,000

n Total site area 0.0855 Hectares (0.211 acres).

n For sale at newly reduced price.

licensed business.

Offers Over

£110,000

n Maybe suitable for takeaway or alternative use.

Chartered Surveyors | Selling Agents | Business Analysts | Consultants

38 l SLTN l January 19, 2017

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PROPERTY

ALCOHOLIC DRINKS

EMAIL - ADMIN@KWIKKEG.CO.UK KEGS IN STOCK AVAILABLE 7 DAYS PER WEEK alan@therestaurantagency.com

0131 441 2663

New Opportunities for 2017 continuing on from our best Year of Sales in 2016…..

For Sale

Katie’s Diner 12 Barclay Terrace, Edinburgh

For Sale

Il Buon Gusto Ristorante 73 High Street, Selkirk, Scottish Borders

Tennents Lager - Carling - Fosters - Stella - Staropramen Heineken - Cobra - Coors Light - Belhaven Best - Peroni Budweiser - Kronenbourg - Belhaven Light - Tartan Special Guinness - McEwans 60/ 70/ - John Smiths - Caledonian Best Blackthorn Cider - Strongbow - Magners Gold - Amstel

FREE PHONE NOS 08003280508 08005335710 - 08003283337

■ Same owners 17 years established ■ Charming 25+ cover restaurant ■ Full Premises Licence til 1am ■ Bruntsfield/Meadows corner site

■ 30 Cover Restaurant ■ Full Premises Licence ■ Contemporary interior ■ Passing rent £5,200 p.a.

Leasehold Offers over £25,000

Leasehold Offers around £35,000

Ref 1227 EPC- tba

Ref 1226 EPC - G

Join in our continuing success during 2017 if you’re thinking of acquiring or selling call Alan Goldie on 07850 161373

www.therestaurantagency.com

BUY ANY 3 KEGS AT BREWERS PRICES & GET 1 FREE

ALL PRICES FOR KEGS, PACKAGE BEERS, WINE & SPIRITS, SOFT DRINKS ARE AT COMPETITIVE PRICES NET PRICES ARE AVAILABLE • ALL OFFERS AVAILABLE WHILE STOCK LASTS • DELIVERING 7 DAYS PER WEEK GLASGOW, AYRSHIRE, FALKIRK, STIRLING, FIFE AND EDINBURGH

COFFEE BARS

The right product at the right price

£6,579

The Complete Coffee Shop Solution. Buy or Lease. Quality Equipment Distributors 2 Dean Crescent Glasgow, G69 9NH t/f : 0141 779 9503 e : info@qualityequipment.co.uk www. qualityequipment.co.uk January 19, 2017 l SLTN l 39

p39 Classified.indd 1

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ENTERTAINMENT

ENERGY & WATER SUPPLIERS

Music Quizzes Karaoke Advertising Bingo Games

The Ultimate Crowd Pleasers Packed full of chart Music, Videos, Karaoke, Bingo, Race Nights, Quizzes and Games. Pulse Jukebox Keep 100% of cash box takings!

Call Now for a FREE Demonstration 01572 771363 or visit

Tel: 0141 556 3625 l www.energyforless.co.uk

Reducing Energy Costs for the Licensed Trade in Scotland Simple & Hassle Free….With No Hidden Costs We are paid direct from the supplier with no charge to you – our service is absolutely FREE.

www.mediatheme.com Business Gas Gas prices ﬂuctuate on a daily basis but we can help you to sign up to a new contract at just the right time to get the best possible price for business gas.

BELLMATIC LEISURE

Business Electricity We source business electricity prices from the ‘big six’ as well as smaller energy suppliers to get the best deal possible for your business electricity.

FOR THE LATEST IN GAMING MACHINES • POOL TABLES DIGITAL JUKE BOXES • LARGE SCREEN T.V’s.

Business Water Since 2008, business premises in Scotland can choose their water supplier meaning many businesses may be paying more than is necessary.

SALES RENTALS Call 0141-882 8320 • (24-hour service) FULL 7-DAY MAINTENANCE SERVICE

Corporate Energy Corporate contracts can be secured up to a year in advance, making our in-depth knowledge and experience essential when negotiating a contract.

10/12 BOSWELL SQUARE HILLINGTON, GLASGOW G52 4BQ www.bellmatic.com · carrigan@bellmatic.com

EPOS

40 l SLTN l January 19, 2017

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ICRTouch is the UK's leading EPoS software developer with over 75,000 installs nationwide.

ICR - SLTN - linda.indd 1

12/01/2017 11:06

EPOS

Join the EPoS Revolution Hospitality Systems

EPoS

Hand Held Ordering

Scanning

Cash Registers

Prices from

£9+ VA9T5

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

Argyll

GLASGOW - 0141 424 0558➃➀ ➄➁ ➅➂ Systems EDINBURGH – 0131 447 1800 Limited AYRSHIRE - 01292 285404 info@acrepossystems.co.uk➆➃ ➇➄ ➈➅ Argyll Systems www.acrepossystems.co.uk➀ ➁ ➂ Limited 0

➆➇➈ ➃➄➅ ➀➁➂

Argyll Systems Limited

➆➇➈ ➃➄➅ ➀➁➂

Argyll Systems Limited

• Stock Control & Sales Analyst • Customer Loyality Systems • Handheld Ordering Systems • Hotel PMS Links • CCTV Integration • Digital Menu Boards

Tel: 0844 871 9199

www.argyllsystems.co.uk

HOT DRINKS

Suppliers of a comprehensive range of coffee machines to the licensed trade. Servicing & Repairs • Boiler Inspections • Full range of Accessories

0131 453 1993

E: caledonian2@btopenworld.com www.caledonianespresso.co.uk

To advertise on these pages call Stuart on 0141 567 6029 •

NEXT ISSUE FEB 2 42 l SLTN l January 19, 2017

42.indd 1

13/01/2017 09:13

INTERIORS

EST. 1 9 9 9 part of Dining

Chairs UK

Expert Floorlayers & Carpet Fitters The Premier Name in Scotland for Refurbishment Works BONO

FLIGHT

…for every occasion!

t: 0115 965 9030 e: info@contractfurniture.co.uk www.contractfurniture.co.uk

Contract House, Little Tennis Street South, Nottingham NG2 4EU

diningchairsuk

    

Contact us for expert advice on all aspects of refurbishment works Our priority is to minimise disruption to your business Estimates are always FREE - distance no object All work carried out by expert tradesman Seating - New & Recover

6-10 CHURCH HILL PLACE EH10 4BD

Tel: 0131 447 5677

www.laidlawcontracts.co.uk

Bespoke design & installation of superior furniture for hotels and restaurants tables • chairs • fixed seating • re-upholstery • bedroom furniture • beds • bedspreads • curtains • sofas • sofa beds • carpeting

Contract showroom: 1 Colvilles Park, East Kilbride G75 0GZ 01355 26 36 49 l design@select-contract-furniture.com l www.select-contract-furniture.com

Have you recently refurbished your premises? Would you like to feature it in SLTN? If so, call Claire on 0141 567 6021 to have your project profiled in a forthcoming issue of SLTN. January 19, 2017 l SLTN l 43

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INTERIORS

Established for over 25 years • Normally Next Day Delivery • Keenest Prices in the UK • Massive Stocks Girls Head

Breakfast Bar

Dolphin

Captain’s Chair

Mate’s Chair

Wheelback FROM

FROM

£75 Refectory

FROM

£65

Trafalgar Oblong

FROM

£80 Trafalgar

FROM

£75

Farmhouse

£39

£35

FROM

£75

£35

Turned Leg

Pews

FROM

£65

FROM

£240

Dumb Waiter

Cast Iron Poseur

*We also supply fixed seating

Tudor

FROM

£80

FROM

£30

FROM

£36 FROM

High Stool

FROM

£125

FROM

£34.95 Boston

Hanna

Wood Poseur FROM

£125

Low Stool

FROM

£49 FROM

£275

FROM

£65

FROM

£65

FROM

£25

All Credit Cards Accepted

www.askdrake.com

44 l SLTN l January 19, 2017

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INTERIORS

0116 286 4911

BUY DIRECT from UK’s LEADING IMPORTER of CONTRACT FURNITURE

www.trentfurniture.co.uk Email: sales@pubfurnitureuk.co.uk

40,000 ITEMS IN STOCK : IMMEDIATE DELIVERY

Tub Chairs from £59 .99

✓OVER 100,000 ITEMS IN STOCK ✓FAST DELIVERY ✓LOW PRICES Dining Chairs from

Tub Chairs from

£29.90

Traditional Chairs from

£79.90

Squareback from

£45.90

£34.90

NEW

Wellington Range from

Dining Chairs from

£29.99

£54.90

Banquet Chairs from £12.99

BQ/1 From £12.40

BQ/2 From £13.50

£46.90

BQ/8G From £17.20

Cast Iron from

£36.90

£55.90

£62.90

£84.90

Pyramid Tables from

Girlshead Tables from

Shaker Tables from

Wood Poseur from

BQ/24 From £16.40

BQ/18 From £34.90

BQ/12 From £39.90

Available in over 40 different fabrics

PVC BANNERS

Bar Stools from

Sofas

sma r t I N T E R I O R S

£39.99

£99 0115 9207528 from

i n f o @ s m a r t l e a t h e r. c o . u k

smartleather.co.uk

LICENSED TRADE ACCOUNTANTS

Specialist accountants to the licensed trade Catering to the licensed trade for over 30 years.

Our system provides the following on a weekly basis: All Bookkeeping • Payroll •VAT Weekly • Tax Full Weekly Proﬁt & Loss and Balance Sheet Personal & Company Tax Returns • Advice

Fixed Weekly Fees - No Extras

Free your time to run your business - All areas covered Why not check out your weekly costs on our Beerometer at www.cmc-gb.co.uk For Friendly Advice and a Free Estimate call Sam on 07790 466125

LICENSED TRADE ACCOUNTANTS

January 19, 2017 l SLTN l 45

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SIGNS

STOCKTAKING EST 1976

ADSTOCK STOCKTAKING CONSULTANCY & INVENTORY SERVICES Tel: 0131 332 0875 or 07774 266425

Contact: info@adstocksolutions.co.uk

Febraury 16

March 2 • Lager • Scottish Drinks Brands • Cocktails • Low & No Alcohol Brands • Training • Bar Snacks • BBQs & Outdoor Areas

March 16 • Gin & Premium Tonics • Summer Drinks • Licensing Law • Entertainment • Cookers, Ovens & Ranges • Foodservice Brands • Microwaves

If any of the above features are of interest to you call Claire on 0141 567 6021

UPCOMING FEATURES

• Cider • Rum • Vodka • Hot Beverages • Accountancy • Scottish Produce • Food Waste • Fryers

SECURITY

46 l SLTN l January 19, 2017

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Proudly Introducing Proudly Proudly Introducing Proudly G.A.P.E.S Introducing introducing... G.A.P.E.S

Proudly .A.P.E.S G Introducing

G ·A· P · E · S dispenses the Nu Vent biotech nology throughout the canopy. The microbes G . A . P . E . S dispenses the Nu Vent chemical prevent any grease and carbon build throughout up within thethe extraction system. With G ·A· P · E · S canopy. Which then helps to installed, it enables the extraction system to consistently workcarbon effectively full capacity. prevent any grease and buildat upit’s with . P .extraction G .inAthe E . S dispenses theThis Nu enables Vent chemical system. the throughout canopy. Whichodour then at helps This innovative system brings a new outlook to the the grease extraction extraction fan kitchen to consistently work highto system. prevent any grease and carbon buildenvironment. up with effective rate once fi ed. It also improves hygiene and reduces the risk of fires within the working in the extraction system. This enables the . . E . S dispensesextraction G.A the Nu Vent fan to consistently work atand high Along withP eliminating odours - the system continues tochemical eliminate carbon This innovative system bringsgrease a new outlook effective rate once fi ed. to the kitchen grease odour system. throughout canopy. Which then helps toextraction deposits building up.the Which helps to improve health and safety in the kitchen.

. . . . G A P E prevent any grease and carbon build up withS

It also improves hygiene and reduces the risk of fires within the working environment. This innovative system brings acleaning new outlook In addition to this, G ·A· P · E · S eliminates the need for additional in the extraction system. This enables the to the kitchen grease odour extraction system. contractors as well as reducing costs. It Along also improves hygiene and reduces risk extraction fan to consistently work at high with eliminating odours — thethe system ofcontinues fires within the working environment. to eliminate grease and carbon effective rate once fi ed. deposits building up. Which helps to improve health and safety in the kitchen. Along with eliminating odours — the system grease and carbon This innovative systemcontinues brings to a eliminate new outlook deposits building up. Which helps to improve to the kitchen grease odour extraction system. health and safety in the kitchen.

Also available G . A . P .from E . S dispenses the Nu Vent chemical throughout the canopy. Which then helps to SC Hygiene Dosing prevent Solutions LTD any grease and carbon build up with

G.A.P.E.S [G] GREASE [A] AND CARBON

G.A.P.E.S

[P] PREVENTION [E] EXTRACTION [S] SYSTEM

[G] GREASE [A] AND CARBON

[P] PREVENTION [E] EXTRACTION [S] SYSTEM

in the extraction system. enables the It also improves hygiene and reducesThis the risk

FOR MORE SC Hygiene dosing solutions Ltd are an independent . . . . . . In addition to this, G A P E S eliminates the G A INFORMATION P.E.S of company fires within the working environment. extraction fan to consistently work at high Scottish whom specialise in the installation, PLEASE SEE need for additional cleaning contracters as well service & maintainence of hygiene chemical automatic as reducing insurance costs. DETAILS BELOW effective rate once fi ed. dosage systems for dishwashers and on-premise laundries, FOR MORE . . . . Along with eliminating odours — the system [G] GREASE [A] AND CARBON INFORMATION In addition to this, G A P E S eliminates the as well as dilution centres for all additional products used M 07910 310 340 carbon T cleaning 0141 3906008 schygiene74@gmail.com SEE need for additional contracters as well [P] PREVENTION PLEASE [E] EXTRACTION such continues as surface sanitisers, degreasers. grease to eliminate and as reducing insurance costs. DETAILS BELOW This innovative system brings a new outlook [S] SYSTEM

deposits building up. Which helps to improve

In addition to above can supply and install , soap, odour towethe kitchen grease health and safety in the kitchen. hand towel, toilet roll dispensers M 07910 310 340

extraction system. 0141 3906008 schygiene74@gmail.com It also improves hygieneT and reduces the risk We can supply and thesewithin chemical control systems ofinstall fires the working environment. to provide:

Control of hygiene chemicals

Along with eliminating odours — the system Cost Insavings addition to this, G . A . P . E . S eliminates the continues to eliminate grease and carbon need for cleaning contracters as well Safe contact withadditional chemicals deposits building helps to improve as reducing insurance costs. up. Which Meet health & safety regulations Chemical Blend Centre. health and safety in the kitchen. M 07910 310 340

SCHygiene - SLTN - linda.indd 1

T 0141 3906008

G.A.P.E

FOR MORE [G] GREASE [A] AND C INFORMATION [P] PREVENTION [E] EX PLEASE SEE [S] SYSTEM DETAILS BELOW Chemical Dosing Unit.

schygiene74@gmail.com

11/01/2017 10:22

DunnetBay - SLTN - linda.indd 1

13/01/2017 08:57