SLTN 8 December 2016

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December 8, 2016

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sltn.co.uk

SLTN - dedicated to the trade

December 8, 2016

Lawyers urge Holyrood to clean up disparate rules

Alcohol licensing is ‘unacceptable’

By Dave Hunter LICENSING lawyers have urged the Scottish Government to tackle the “unacceptable” state of alcohol licensing in Scotland.

The Scottish trade has seen a raft of legislation introduced in recent years, including the Licensing (Scotland) Act 2005, Criminal Justice and Licensing (Scotland) Act 2010, Alcohol Etc (Scotland) Act 2010 and, most recently, the Air Weapons and Licensing (Scotland) Act 2015.

Speaking to SLTN, licensing lawyer Archie MacIver of Brunton Miller said there are now so many pieces of legislation that keeping track of what is legally required of pub operators is “incredibly difficult”.

“It’s difficult enough for the legal profession to keep up to speed with where things are, let alone someone trying to run their pub or their corner shop,” he said.

And he urged Holyrood to tie all relevant legislation together into a single document.

“We don’t know why a consolidation act hasn’t been

• Family business: Brother and sister Frank and Geraldine run the bar.

35 years of The Pot Still GLASGOW whisky institution The Pot Still was home to a wee bit of celebrating at the tail-end of 2016 as owners and regulars were out in force to toast the venue’s 35th birthday.

The Pot Still team has been celebrating the bar’s 35th birthday with different events all year, but the last weekend was special, as it coincided with the fifth anniversary at the helm for current owners the Murphy family.

Now run by Geraldine Murphy, brother Frank and dad Brian, The Pot Still has been under family ownership since 1981

and members of previous owners the Watersons and the Storries were also in attendance at the birthday celebrations.

Chivas Brothers International brand ambassador Ian Logan was also on hand to lead a special sold-out celebratory whisky tasting, almost two decades after hosting his first ever whisky event at the Glasgow pub.

“It was really good, a great weekend, a long weekend, but a really good one,” said Geraldine.

“We had lots of regulars and staff in and some from the families of ex-owners.”

Planning for 2017 with SLTN

inside

STAFF rotas and holidays, training dates, local events and major football games – there’s no shortage of important dates for bar, restaurant and hotel operators to keep track of throughout the year.

That’s why SLTN has once again produced a wall planner, which you’ll find free with this issue, with plenty of space for saving dates and taking notes. It’s an excellent way to keep on top of what’s happening in 2017. premium spirits

Customers seek out experiences Quality over quantity

W

sales HILE on-trade alcohol as a whole remain largely flat, premium spirits have of 2016 with been the success story that this is all producers in agreement rise – and with a sub-category on the growth expected to continue. number As 2017 approaches a their of spirits firms have offered behind be assessment of what could spirits sales, as the boom in premium looking to well as advice for operators up their drive get in on the action and margins in the process. marketing Richard Barlow, customer the firm behind director at Diageo GB, reckons Tanqueray and Smirnoff, less often customers are going out more on than before “but spending each occasion”. conditions This should create ideal premium spirits for operators to up-sell visiting as Barlow reckons customers so in search of the on-trade are doing just drinks. “experiences”, and not

They are seeking value from the experiences they have in the trade.

say drinks firms on “Give simple clear messages are you the benefits of the products or placement selling via menu details the product’s cards – this can highlight and even heritage, production quality said. he suggest suitable pairings,” doesn’t Looking to 2017, Walker be any kind of reckon there’s going to premium spirits slow-down in sales of bullish about and he was particularly gin. the prospects of premium shows no “The gin renaissance with more new sign of slowing down, coming brands and gin products continued onto the market to meet the highly consumer demand for versatile spirit,” he said. quality gin is “Demand for premium UK reflecting at an all-time high in the habits and I our changing drinking continue into think this trend can only we’ll see 2017. However, I predict and more demand for authenticity the national interesting flavours as more discerning palate becomes even and adventurous.”

Demand for premium gin is at an all time high and shows no sign of slowing.

for healthy for 2017.

Gin makers may be in rum sales is a real possibility not the only A resurgence in premium returns in 2017, but they’re – value from • Bringing back the Daiquiri? by name and there are “They are seeking value consumers [ordering] ones. Walker also reckons have,” said need for for premium keeping an the experiences that they satisfying customers’ at the same time asking some brown spirits worth this is about social status,” ‘brand drinking’, the new year.

Barlow. “In the on-trade discernment, treats and mixers also by name – eye on as we come into can’t replicate at said. start of a experiences that they she said. asking for brands,” he “It feels like we’re at the quality was director of is good news home.”

A customer appetite for Jamie Walker, commercial Wines great rum revival which agreed driver of he said.

A spokeswoman for Halewood Neil also highlighted as a key gin maker East India Company, for another excellent spirit,” Whitley Cellar Trends, brands on offer Cognacs & Spirits, the firm behind sales by Martin Dyer of that the quality of the “I also think more mixable agreed and a real impact to watch.” gin and West Cork whiskey, the firm behind the Angostura to customers can have and grain whisky are ones experience” is the UK. guests have was also that the “demand for Jefferson’s brands in on sales, suggesting that The potential rise in rum no sign of doubt” that with true managing a trend that’s “showing Dyer said there is “no a decent nose for drinks flagged by Andrew King, less, but drinking without. reckons the slowing”. the trend for drinking provenance and those director at Funkin, who go much what in the coming “Brands are having to “better” is gathering pace.

“Authenticity – this is spirit will “make waves a product for products dark products further than just making “Consumers are looking consumers of premium with months and years”, particularly offer a premium that looks good and launching said. and occasions which demand,” said Walker. and spiced variants. she that what to heavyweight advertising,” make experience,” said Dyer.

“Operators need to ensure “Mainstream serves continue for to feel of the – paying “Consumers are looking cocktails “Therefore, the look and is on offer is the real thing dominate the top five on a very important.” it if you are informed choices based brand and the serve is for a product is worth including the Mojito, the more consumers peer have Beach, the variety of factors including Mixed drinks and cocktails getting value.”

Pina Colada, Sex on the provenance, a major role to choose said King. recommendation, product understandably played With so many brands Daiquiri and the Margarita,” on spirits in can be discovery and taste.” in the elevation of premium from, navigating the back-bar “So we are seeing variations suggested the customers. To spirits, for The Halewood spokeswoman as a recent years, but Dyer a bit daunting for some these serves using different with a in spirits – and not just the suggested some made Walker themselves suggested that growth this, Colada brands with Pina a help sales example to a rise in increasingly can take to a Mojito made whole could be traced serves – are becoming simple steps operators dark or spiced rum or customers. both customers of premium brands. important to on-trade make things easier for growth with gin.” in this sector, “Premium spirits are driving “Cocktails are important and bar staff. unique more in the category by offering however we are witnessing and experiences, craft authenticity

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is behind spirits success,

2016

01/12/2016 09:52

While dull moments are in short supply across the licensed trade, and there will likely be challenges to tackle over the next 12 months, Scotland’s pubs, bars and restaurants have shown time and again they are more than up to the task.

And so with this, the last issue of 2016, we’d like to wish all our readers, contributors, advertisers and SLTN Awards sponsors a very happy Christmas and a prosperous New Year.

See you in 2017!

It’s profitable at the top Premium spirits continue to see growth in bars pages 10-22

Another year of change ahead? to be just as lively in

2017 as it has been this

year

year for T’S been another eventful with a wider beer in Scotland’s pubs, making their selection of products into fridges than way onto bar tops and ever before. customers And with bar and pub trying new seemingly interested in 2017 will be any beers, it’s unlikely that less eventful. way to Brewers reckon the best new year will capitalise on this in the of beers that be to stock a varied range craft products balances lesser-known as well as with recognisable names, and ensuring staff are knowledgeable they are articulate about the beers selling. now “The vast range of beers combined with available to pub-goers, popularity, the category’s boom in is key when demonstrates that variety what to stock,” it comes to choosing president of said Liam Newton, vice UK. marketing at Carlsberg

I

It’s important to stock a range of different beer styles at different price points.

Turner, This was echoed by Andrew director, category and trade marketing on-trade, at Heineken. such a broad Turner said that, with drinkers visiting range of different beer to stock the on-trade, “it’s important at different a range of different styles you’re catering price points to ensure for all tastes and preferences”. co-founder And Stewart Brewing that the large Jo Stewart predicted in operation number of breweries now that across Scotland will ensure competitive 2017 will be “a super terms. environment” in beer will be more Quality, said Stewart, important than ever. and “Really focus on quality knowledge,” she said. the “If the beer quality is right back.” customers will keep coming Brewery Gerald Michaluk of Arran agreed.

He stressed the importance premium of stocking a range of with genuine quality craft products provenance.

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2016

• Recent years have seen

an explosion in the number

being “With so much competition on offer and honest about the beers he said. “And sensible pricing is key,” is critical – of course staff knowledge sell beers they don’t ask your staff to don’t know the story behind.”head of Katerina Podtserkovskaya, the on-trade at Guinness activation in the importance Diageo, also stressed the right of quality when selecting products.

Licensees have never been in a better position to introduce new products.

of beers available to pubs.

It’s likely 2017 will continue

to follow this trend, say

brewers.

most of beer The outlets making the manage to in 2017 will be those that about get their customers enthused that’s and the category, said brewers, the right about more than selecting products. director of Simon George, managing like in other Budvar UK, said, much need to put areas of hospitality, pubs “at the centre of the visitor experience to beer. the offer” with regard this “We recommend applying for beer mindset to the pub visit, staff training, specifically this means ranging and beer beer menus, seasonal George. said and food matching,” highlighted by These areas were also UK, who said it Newton, at Carlsberg work to “drive is important operators offering”. interest in a venue’s beer beers are time to trial new beers.

Communicating which at an essential, Tara Karimian, brand manager available in an outlet is aspect of McEwan’s Beers, recommended to though often overlooked, speak to Newton. licensees and bar managers to try promoting beer, according represents a their customers and suppliers might He said: “Beer typically of beers sales, but and gauge which types large proportion of a venue’s in terms introducing prove popular, before it can often be an afterthought products on a trial basis. of display. usually quiet, simple “In January, when it’s “A beer menu, or even encourage the range, this actually can help chalkboards that showcase bars if they know the variety people into pubs and are fantastic ways to exhibit new each there will be something of beers on offer.” week,” said Karimian.

consumer needs beers attributed to the exploration.” of diversity, choice and keen to find With many customers should new beers to try, licensees range regularly, consider reviewing their on-trade sales according to Alan Hay, director at Tennent’s. review “Licensees should regularly understand what their product range to a business,” works best for them as said Hay. increasing, “With the level of choice in a better landlords have never been products position to introduce new in turn, many And to their customers. range of customers expect a wide when they go products to choose from to the bar.” be an ideal The new year is said to

are seeking a She said: “Consumers from what richer value or experience interested in they consume. They are and provenance the stories, ingredients a trend we are of products and this is drink as a seeing across food and purchase whole, and it is influencing decisions. the impact “Within beer we are seeing in premium of this trend, with growth

calls to consolidate the legislation in recent years, Andrew Hunter of Harper Macleod said he suspects streamlining the law is “not a priority” for Holyrood.

“Technical tinkering isn’t politically exciting, so I’d expect only to see further tinkering if it is shoehorned in with something else that serves a political purpose,” said Hunter.

“For example the recent changes only happened because the Scottish Government were setting up an air weapons regime.”

Jack Cummins, of Hill Brown, agreed. He said: “Although the current mess is set to get worse, repeated calls for a consolidation act have gained no traction with Holyrood and I reckon the chances of streamlining are close to zero.

“What we have now is a Frankenstein’s monster with every chance that even more parts will be bolted on over the coming years.”

Sims Automatics wish their customers a Merry Xmas and a Prosperous New Year

THE NO1 CHOICE FOR GAMING AND LEISURE EQUIPMENT FOR PUBS, BARS & RESTAURANTS

Constantly in flux

beer

Category is expected

forthcoming,” said MacIver.

“We’ve heard rumblings that it’s quite a complicated thing on a parliamentary basis. I don’t know if that’s right, but even if it is you’re just going to have to get it done, because it’s now unacceptable to expect people to be able to keep up to speed without one.”

Other lawyers agreed.

Stephen McGowan of TLT said: “It beggars belief that such a valued and valuable part of Scotland’s culture, tourism and economy is regulated in such a way.

“Businesses must be able to understand what is expected of them and that is especially so when licensing law is underwritten with criminal fines and imprisonment. But when licensing lawyers, police and boards are also complaining the government should listen; do us all a favour and consolidate the law so that it is at least accessible if not intelligible.”

However, despite repeated

02/12/2016 14:55

It’s likely the beer category will keep changing in 2017 pages 26-30

46 Dalsholm Road, Glasgow, G20 0TB. Tel: 0141 946 0444

www.simsautomatics.co.uk

05/12/2016 15:01

news A cut of Spain for Glasgow

Partying with Polish vodka

GLASGOW restaurateurs James and Louise Rusk have opened their latest venue, The Spanish Butcher, in Glasgow’s Merchant City.

Setting up shop at 80 Miller Street, the husband and wife team say the 80-cover eatery will continue in a similar vein to its sister restaurants, The Butchershop Bar & Grill and Hutchesons Bar & Brasserie.

The design of the new restaurant is said to take inspiration from the New York dining scene.

TRADE guests gathered at Brian Maule at Le Chardon d’Or in Glasgow for the launch of the Stock Prestige vodka range in the Scottish trade.

Guests in attendance at the event were invited to sample from the full range of Stock Prestige vodkas, as well as some cocktail serves and a selection of canapes cooked up by chef Brian Maule and his team.

The Stock Prestige vodka range was launched in Poland in 2009 and is said to be produced through a six-stage distillation process.

Club crews are best bar none

Trade group’s new chair will look at changing perceptions

BEST Bar None Glasgow has teamed up with Drinkaware to launch a new ‘club crews’ scheme in the city, with the goal of helping customers who may be vulnerable after having one drink too many.

The scheme will initially roll out over the festive season, with crew members visiting Glasgow venues The Garage, The Cathouse and SWG3 and working with staff to help create a safe clubbing environment. They will offer practical support and first aid.

      

The spotlight is on careers at BII PROMOTING the licensed trade as a rewarding, long-term career choice will be the top priority for the incoming chair of the British Institute of Innkeeping (BII)

Scotland.

Joanne Graham took up the mantle at the trade group’s recent AGM in Glasgow, succeeding previous chair Stephen McGowan.

Graham, who was previously deputy chair of the organisation, said one of the long-term goals of BII Scotland is to help change perceptions of careers in the licensed trade and wider hospitality industries.

“The perception of a lot of people with regards to retail, licensed hospitality, working in a coffee shop or whatever, is that you’re there as a part-time job or it’s something to keep you going until you get a better job,” said Graham.

“I have to say, for both retail and the licensed trade, I have had no better jobs, and I can see no better jobs, and I don’t want young people to think of it as a stop-gap.

“This has to be a career option.

“So one of the things we as a council are going to be doing is try, in Scotland, to help the employability side and influence the influencers of young people.”

Stepping down after four years as chair, McGowan said he has been “privileged to have worked with a great number of exceptional people”.

“The BII is all about volunteers,” said McGowan. “BII Scotland is a small group of volunteers, that come and help and give us their spare time. And that’s for the love of this industry.

“That’s a statement if ever I heard one, and I’m very grateful to all of the council members who have supported my position as chair over the last four years.”

In addition to the former and incoming chairs the AGM, which took place in the function room of West Brewery, also heard from Scottish employability and training minister, Jamie Hepburn, as well as two hospitality professionals who recently received scholarships backed by BII Scotland.

Giovanna Eusebi, of Eusebi Deli in Glasgow, attended a three-day course in Lausanne, Switzerland, while Kelsey Wood, of Edinburgh group Boda Bars, will shortly undertake a three-day placement at Gleneagles.

Brexit funding woes THE Scottish Government has warned that uncertainty around the future of EU funding could have “damaging consequences” for Scotland’s food and drink sector, while at the same time unveiling a new support package for the industry part-funded by the EU. Launched on November 30, the £3 million Connect Local scheme will aim to build connections between businesses by offering specialist advice for those with limited experience of marketing food and drink.

Speaking at the launch of Connect Local, the Scottish Government’s cabinet secretary for rural economy and connectivity, Fergus Ewing, said Brexit is

“by far the biggest threat to Scotland’s jobs, prosperity and economy,” adding that remaining a member of the EU and the single market “is the best option for our future”.

Should the UK leave the EU without Holyrood negotiating a separate deal for Scotland, projects like Connect Local would need to be funded in the future without European support.

Such a move would also spell the end of access to the European Regional Development Fund, which the Scottish Government claims has allowed close to 1000 small and medium sized businesses to benefit from a cash pot of £7.8m in direct financial support.

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05/12/2016 14:11

Member’s bill would aim to break the beer tie in Scotland

Labour’s push for pubs code SCOTTISH Labour is aiming to lead the charge for the creation of a Scottish pubs code with a new member’s bill.

Scottish Labour MSP Neil Bibby proposed the bill last week, saying it would provide Scottish pub tenants with similar protections to those provided by the pubs code introduced in England and Wales earlier this year.

A consultation will follow in the coming months, before a draft bill is drawn up and submitted to the Scottish Parliament.

“This proposal is about fairness, choice and jobs,” said Bibby.

“Fairness for Scotland’s publicans, greater choice for pub customers, and an opportunity to protect and create jobs in Scotland’s licensed trade industry.

“Scottish pub tenants should have the ability to opt out of the tied arrangements if they wish. I know from speaking with tied pub tenants in my own area in the west of Scotland how onesided these arrangements can be.

“Access to a fair and reasonable market rent for premises, without strings attached, should be a right for Scottish publicans. They will then be free to source and purchase products as they see fit, on the same basis as other pubs in Scotland, and pubs in England and Wales.

“Scottish licensees that choose to opt out should have the flexibility they need in a crowded and competitive market place to react to changes that could affect their business – such as new pubs opening in their area or social and cultural changes. My proposal would give them that flexibility.”

The news was welcomed by Scottish

Youngsters get a taste of hospitality SCHOOL pupils from across Glasgow got a taste of the hospitality industry last month through the city council’s Culinary Excellence programme.

Eighteen youngsters gained experience working in G1 Group’s Arta, Corinthian and The Bothy venues as part of the initiative.

Paul Bailey, HR director at G1 Group, said the initiative is a “great opportunity to promote careers in hospitality”.“It’s important we show the full potential working in our industry has for students looking for long-term careers,” he said.

New capital hotel shows true colours

• The proposed member’s bill was announced by Scottish Labour MSP Neil Bibby last week.

HOTELS group InterContinental has added to its estate in Edinburgh with a second Hotel Indigo.

The 64-bedroom hotel on Princes Street takes InterContinental Hotels Group’s portfolio to nine in Edinburgh operating under the Hotel Indigo, Crowne Plaza, Holiday Inn and Holiday Inn Express brands.

The latest Hotel Indigo, in the former Royal British Hotel, operates under a franchise agreement with The Station Hotel (Newcastle) Ltd.

Licensed Trade Association chief executive, Paul Waterson, who said Scottish tied tenants “should not be treated any differently to those in other parts of the UK”.

However, the Scottish Beer and Pub Association urged Holyrood to wait for the results of a Scottish Government consultation on the pubs market, which was commissioned earlier in the year.

“The Scottish Government has been consulting on this very issue and the industry has been working closely to make sure that any changes would work in the best interests of Scotland and its pubs,” said chief executive Brigid Simmonds.

“The structure of the pub industry in Scotland is completely different to that in England, with just 17 per cent of pubs operating under a beer tie, compared with 40 per cent in the UK as a whole.”

• A film star facelift: Kained Holdings unveiled its latest Glasgow venue last week.

The Kelbourne Saint on Queen Margaret Drive appeared in the film Trainspotting in a previous incarnation as the Crosslands Pub. Before refurbishing it Kained had traded the venue as So, What Comes Next?

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05/12/2016 14:22

news

Search for the best gets underway Capital hotel in awards win EDINBURGH hotel The Chester Residence scooped two accolades at the trivago Awards 2017.

It was named Best FiveStar Hotel in Scotland and took the award for Best Guest Rooms in the annual awards programme, the results of which are based on trivago’s bank of over 175 million hotel reviews.

Jill Darling, GM of The Chester Residence, said the awards recognise the “team’s exceptional hard work”.“This latest win is such great news for both our guests and our team,” she said.

WSTA holds Brexit talks THE Wine and Spirit Trade Association (WSTA) met with Brexit minister David Jones recently to discuss how the industry can best protect trade and ensure growth post-Brexit.

At the first meeting with the Department for Exiting the EU, the WSTA said it outlined its aims and laid down its key priorities for future trade with the EU and beyond.

Items discussed included issues surrounding Brexit’s impact on the industry, the movement of skilled workers, terms of trade and the sector’s future competitiveness.

Miles Beale of the WSTA said the trade group wants to ensure the industry is “on the front foot to help government to prepare the best possible case for uninterrupted trade with the EU”.

Property firm bolsters team SHEPHERD Chartered Surveyors has appointed Gary Louttit as the head of its hospitality and leisure department throughout Scotland.

With over 30 years of experience, Louttit is tasked with developing the firm’s existing stable of clients in this sector.

THE search for the best food and drink businesses in north east Scotland is underway.

Run by Opportunity North East and Aberdeenshire Council, the North East Food & Drink Awards is open to food and drink producers in Aberdeen, Aberdeenshire and Moray and, this year, comprises 11 categories, including Best Young Business and Food & Drink Entrepreneur.

Organisers said the North East Scotland Food & Drink Awards, which replaces the Grampian Food Forum Innovation Awards, aims to celebrate the “excellence and innovation in the region’s significant food and drink sector”.

Entries close on January 30, 2017 and winners will be announced at an awards dinner on March 30.

Edinburgh steak house celebrates 20th anniversary

Stacking up two decades in trade

By Jack Walsh EDINBURGH steak house, Smoke Stack, celebrated its 20th birthday last month.

The Broughton Street eatery is owned by restaurateur Richard Forbes, who opened the business in 1996. Speaking to SLTN, he said “it’s kind of surprising, but a nice surprise” to be running the same venue 20 years on.

“Certainly in this industry, things tend to be a bit more volatile, shall we say,” said Forbes.

Over the past two decades, various factors have affected the trade, which Forbes said has “obviously changed hugely”.

“The difference between pubs and restaurants is impossible to define now,” said Forbes, who owned The Basement bar, also on Broughton Street, between 1994 and 2009.

“What we were doing in terms of fresh food in a pub environment was pretty much non-existent.”

In 2016, however, he reckons customers eat out more than ever before and no longer view

• Smoke Stack opened on Edinburgh’s Broughton Street back in 1996. restaurants as places restricted to special occasions; diners also tend to book less than in the past, according to Forbes.

“People tend to be more impromptu and a bit more casual,” he said.

Adapting to these kinds of changes has been key to Smoke Stack’s longevity. However, Forbes explained that “in this

kind of place”, there is “a fine balance between keeping it the same and changing”.

“A restaurant like this, there’s a balance between being true to your regulars who like the place the way it is and keeping an eye on trends and changes as well,” he said.

One aspect which hasn’t changed is the restaurant’s

Broughton Street location, which Forbes said has helped ensure a steady flow of trade over the past two decades.

The restaurant’s staff are also credited with continuing to play an important role in the success of Smoke Stack.

Forbes said: “In 20 years we’ve maybe had three or four general managers. “[As a] neighbourhood restaurant, you’re aiming to get a lot of regulars in and we always get a lot of feedback from people who know staff by their first name.”

With two decades under Smoke Stack’s belt, Forbes is confident about the restaurant’s future.

“There’s so much development going on on both sides of where we are – the gentrification of Leith Walk and the development of St James quarter – that it will be an interesting challenge to see whether that makes a difference in a positive or negative way,” he added. “[We’ll] keep doing what we’re doing, continue keeping people happy.”

Tech-maker make me a match

A NEW ‘match-making’ app-based recruitment system which matches job-seekers to employers “in the style of an internet dating site” has been launched.

The brainchild of Scottish technology entrepreneur Mike Hughes, Hiire pairs people and jobs using a percentage match scoring system; for example, if an employer is looking for someone local then a candidate who lives close by will score highly.

The system also creates a database of suitable candidates, meaning an employer can immediately contact a potential replacement if need be.

Hughes said Hiire has already been adopted by more than 50 employers, predominantly in the hospitality industry, and has established a database of more than 1000 candidates.

“Owners of small businesses, typically with fewer than ten employees, can be inundated with CVs from people who do not have the relevant skills and it takes valuable time to wade through them all,” he said. “Hiire filters candidates and presents the most suitable, with the highest matching score. This allows employers to interview people whom they are confident are likely to be a good match for the business.”

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05/12/2016 11:10

Communication key to growth, says Antipodean winemaker

Aussie firm has Scottish plans AN Australian wine firm is eyeing growth in the Scottish ontrade after picking up the title of International Winemaker of the Year for the fourth time.

McGuigan Wines, based in Hunter Valley, New South Wales, was awarded the title at the International Wine & Spirits Competition in London last month. It also took trophies for its 2003 McGuigan BIN 9000 Semillon and its 2007 McGuigan Hand Made Shiraz at the competition; and has previously taken the Winemaker of the Year title in 2009, 2011 and 2012.

Speaking to SLTN the company’s chief winemaker, Neil McGuigan, said the business is determined to increase listings of its more premium products, which are available from wholesalers Booker and Gordon & MacPhail, in Scotland’s bars, pubs and restaurants in the coming years.

“The on-trade (in the UK) is a bit of a challenge for the Australian wine industry because, traditionally, we haven’t been there,” said McGuigan.

“We need to work hard to get our wines onto wine lists and bring over wines that will really excite the consumer.”

However, he admitted that there is still work to do to convince consumers, as well as

• Neil McGuigan said there’s work to do to promote Australian wine. the trade, that Australia’s best wines can compete with producers from elsewhere in the world, as well as to communicate the diversity of different wines produced in the country.

“One thing Australia has not done well is communicating to anyone outside of Australia the diversity we have within our wine varieties,” he said.

“If I was to ask [someone] to describe for me what Australian Shiraz is all about [they] will instantly start talking about the Barossa Valley; deep dark colour, intense oak, lots of tannin richness.

“That’s what most people think Shiraz is. But what actually comes from Australia is a whole diversity of Shiraz – everything from the Adelaide Hills, where you get this beautiful white pepper character, through to the Barossa, over to the central ranges of New South Wales, down to Canberra, where you have beautiful, elegant Shiraz.

“We have not told the consumers about the diversity we have within our varieties. It’s not just about Shiraz. It’s about Cabernet, it’s about Chardonnay, it’s about Semillon, it’s

about Pinot Grigio.”

McGuigan added that it would likely be “about a decade’s work” to fully raise awareness and change perceptions of Australian wine, “but it’s a huge opportunity”.

And Australian firms aren’t the only ones who should be working to change attitudes, said McGuigan.

“The problem we’ve had in the wine industry is we can be seen as being arrogant – that wine is something you need to know a lot about before you can order one,” he said.

“We don’t want wine to be like that at all. We don’t want wine to be elitist. We want people to enjoy wine, love wine, and embrace it.

“We want to take them on a journey and make them feel comfortable.”

The company’s UK and European general manager, Julian Dyer, said McGuigan Wines already has a significant presence in the Scottish off-trade.

“Our brand actually over-indexes within Scotland, generally,” said Dyer.

“I’d like to think that will lead to stronger sales in the on-trade, though it’s safe to say that’s a work in progress because we haven’t yet seen the success that we’ve enjoyed in the off-trade.”

Trade show is back in town

• ScotHot will take place on March 15 and 16 at the SECC in Glasgow.

SCOTTISH tourism and hospitality trade show ScotHot will return to Glasgow in March.

Organisers claim the 2017 show, which takes place at the SECC on March 15 and 16, will be the biggest yet, with exhibitor numbers up on previous years.

The show will feature the return of the Scottish Culinary Championships, where chefs compete for titles that include Scottish Chef of the Year and Scottish Junior Chef of the Year, and Liquid Academy Live, which will include talks on the Scottish drinks industry.

The show, part of Scottish Tourism Week, will also include the Spotlight Stage, sponsored by the Scottish Tourism Alliance and featuring speakers from hospitality and tourism businesses.

“We are delighted once again to be bringing ScotHot under the umbrella of the national Scottish Tourism Week (STW) programme, co-ordinated by the STA, placing the 2017 spotlight firmly on tourism, food, drink and great hospitality,” said Scottish Tourism Alliance chief executive, Marc Crothall. “This will be a great way to kick off the annual tourism week programme. The food and drink experience is such a fundamental part of our tourism offer and one which thousands of visitors travel to Scotland to enjoy every year.”

Handsome host sought THE search is on to find a first-footer for Crossbasket Castle in Blantyre.

A “tall handsome stranger” is being sought to bear gifts at the bells for guests at the hotel and restaurant, which opened its doors in April of this year following an extensive refurbishment.

Entrants to the competition must be 18 years or older, and the winner will receive tickets to the venue’s Hogmanay bash as well as an overnight stay at the castle in 2017.

Chef training goes online A NEW online training tool has been launched, offering chefs the chance to pick up industry qualifications without leaving the kitchen.

Professional chefs organisation Worldchefs has joined forces with the City & Guilds Group to create a new digital platform which allows chefs to have their skills validated by industry professionals, earning accreditation based on experience in the kitchen.

Kristine Donnelly, MD of City & Guilds, said the new system “will allow chefs to travel wherever their talents are in demand and help employers across the globe access the skilled workforce they need” .

BBN fund from pub company STONEGATE Pub Company has donated £10,000 to the Best Bar None scheme, which supports responsible retailing in the on-trade.

Simon Longbottom, chief exec of Stonegate, said making communities safer and attracting visitors to towns and cities “requires a co-ordinated effort between all agencies and the industry”.

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comment

Comment

By Gillian McKenzie

Time to give trade support TWELVE months ago in this column I wrote that as years go 2015 must be among the most challenging for the Scottish on-trade.

Twelve months on and I think it’s safe to say 2016 has given its predecessor a pretty good run for its money.

Of course, there are the ongoing issues that affect the trade.

Business rates, the impact of the lower drink drive limit and cheap supermarket alcohol prices continue to take their toll on many businesses. Add into the mix the additional costs brought by the implementation of the National Living Wage and auto-enrolment pension schemes and it’s clear to see why many in the trade are struggling.

There’s also the saga that is minimum pricing. The Scotch Whisky Association last month launched a lastditch attempt to block the introduction of minimum unit pricing, with the appeal to the UK Supreme Court likely to further delay a measure which was first passed by MSPs back in 2012.

And then there’s the uncertainty surrounding Brexit, with the vote for Britain to leave the EU raising all sorts of potential issues for our trade – from the cost of imported food and wine, to the immigration status of the 21,000 EU nationals working in Scotland’s tourism industry, to potential changes which could impact on visitors from the EU. Needless to say the last 12 months have also seen the powers that be continue to crow about the importance of Scotland’s tourism industry – both its direct economic contribution and the ways in which it helps support and sustain many communities.

I think it’s high time those powers that be took action to support businesses in that industry.

Vigilance key to safer season Partnership approach can help those who may be vulnerable in the coming weeks, writes chief superintendent Barry McEwan

A

GAIN we find ourselves in the midst of the busy festive period; this is a fantastic time of the year and a time of celebration across the country.

Police Scotland wants people to enjoy themselves with their friends and families in a safe and responsible manner.

As we prepare for the busiest time of the year I am seeking the continued support of the licensed trade and its staff to ensure we work together to ensure the celebrations and festivities pass safely.

Licence holders, management and staff have a unique opportunity and responsibility to influence and challenge those who may seek to drink to excess and those who may spoil the enjoyment of others.

There is no doubt that the abuse of alcohol can have an extremely damaging and negative impact upon our communities.

Alcohol can increase the risk of becoming a victim and also makes individuals more likely to offend. Irresponsible drinking can lead directly, or contribute materially, to violence, sexual crime, anti-social behaviour and domestic violence, all of which can damage and destroy lives and have a profound detrimental impact on our communities.

I appreciate your staff will be dealing with increased demand, but can I ask that you ensure that they remain vigi-

• Chief superintendent Barry McEwan wants the trade and police to continue to work together. lant, monitor customers, intervening where appropriate, to avoid escalation and contact us at the earliest opportunity when necessary?

I can assure you that such positive actions do not go unrecognised and I constantly encourage licensing officers to record and consider these in their day-to-day dealings with premises.

Can I emphasise that you and your staff also play a key role in identifying and supporting those that could be vulnerable to injury or criminality?

Your vigilance can significantly contribute towards ensuring there are less victims this festive period.

Throughout the festive period, we will be providing the public with safety messages through the ‘party safe’ strand of our Keep Safe festive campaign. This will encourage the

public to plan their night out, to stick with friends and to drink sensibly.

The aim is to raise awareness of the importance of keeping safe over the festive period, which I am sure you will support.

Additionally we will be providing vulnerability training to members of the licensed trade through the Bystander approach in partnership with Best Bar None, the National Licensed Trade Forum and the Scottish Violence Reduction Unit.

Police Scotland will have an increased number of officers on the street and many will attend licensed premises.

They are there to support you and I would encourage you to engage with them; early intervention is a key aspect of prevention and you can be the eyes and ears.

I’m sure you will all be well advanced in your planning but should you wish to discuss your plans or have any questions about how you can contribute or how we can support you to keep people safe this Christmas, please do not hesitate to contact your local licensing department.

Working in partnership, we can create a safe and healthy environment for the public and we can minimise crime and disorder across the country.

Finally, I would like to thank you for all your hard work and endeavours over the year and wish you all a prosperous festive period, I hope you all get a moment to enjoy a Merry Christmas and Happy New Year.

• Chief superintendent Barry McEwan is the divisional commander of Police Scotland’s Safer Communities.

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, 2016, 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.

6 l SLTN l December 8, 2016

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02/12/2016 11:20

For more information please contact Catalyst Brands enquiries@catalystbrands.co.uk T: 0344 844 8114 www.catalystbrands.co.uk

CatalystBrands - SLTN - linda.indd 1

28/11/2016 14:15

drinks news

Brand’s last festive push • The new design aims to be premium.

Keep a liqueur range currant AN entrepreneur that appeared on the BBC’s Dragons’ Den has launched her blackcurrant liqueur into the on-trade.

Jo Hilditch appeared on the show in 2015. She is said to have already established her British Cassis in off-trade channels such as farm shops and delis. The ontrade launch follows a rebrand for the liqueur, which includes a new etched filigree design and gold typography and the introduction of a larger, 500ml bottle.

The company also claims to have made a “substantial investment” in upgrading its production facilities.

Hilditch said: “Following a successful experience in the Dragons’ Den in 2015, we were inundated with investment opportunities.

“It became clear we had a winning brand on our hands that just needed to be developed.

“With the significant investments that have been made, we feel we are ready to meet the demands of expanding into these new territories.”

Wines twinkle in French campaign BORDEAUX Wine Council (CIVB) – the organisation that promotes the wine industry in the famous French region – unwrapped its Christmas campaign last month.

The new campaign, dubbed ‘fairy lights’, aims to highlight the diversity of Bordeaux wines for festive celebrations.

The animated fairy lights advertisement sees the whites, reds and rosés of Bordeaux twinkle to the jingle of Christmas bells, and will be aired on Channel 4 Video On-Demand.

Other marketing support will include advertising on digital platforms and in the national press, as well as on billboards.

Francois Jumeau of CIVB said that with Christmas near, “now is the perfect time for us to inject some festive fun into our advertising activity”.

DRINKS giant Diageo GB has launched a new global marketing campaign for its cream liqueur brand Baileys.

The new ‘Don’t Mind If I Baileys’ campaign aims to boost consumer awareness of the brand ahead of Christmas.

Launched last month, the above the line campaign is described as “fully integrated” and includes TV, broadcast, digital advertising and social media activity; it aims to position Baileys as “a modern and indulgent treat for the festive period”.

Anna MacDonald, Baileys marketing director, encouraged operators to consider using Baileys in a variety of serves, claiming that last year 6.5 million UK adults enjoyed a Baileys in December.

MacDonald said this makes December “the perfect time to offer customers these festive options”.

“The versatility of Baileys is key to driving profits for licensees,” said MacDonald.

“Our latest marketing campaign aims to extend customer understanding of all the different serve occasions – from coffee through to cocktails.

“As this awareness grows, we are encouraging licensees to take advantage of the opportunity by putting these serves on their menus.”

Seasonal advert back on screens Christmas creative returns to target young adults in December

T

HE firm behind herbal liqueur Jägermeister has brought its Craft the Moment festive campaign back to TV screens in time for Christmas.

The campaign, which originally ran over the 2015 festive season, went live late last month and the firm claims it will be seen by 4.3 million 18 to 34 year old men.

The festive season is incredibly important for both our brand and our customers.

The advertisement highlights the brand’s 2cl miniature format, which Mast-Jäegermeister UK said has “outperformed expectations in both the on and off-trade since the previous TV campaign”.

The TV advert has appeared in various prime-time slots including during The Walking Dead on Fox and Sky Sports’ coverage of Manchester United vs West Ham. And another 400,000 consumers are being targeted via adverts on YouTube as the firm trials new digital platforms.

• The television campaign for Jägermeister features the brand’s miniature bottle.

Marketing director at MastJäegermeister UK, Nicole Goodwin, said that with Jägermeister typically seeing a 47% uplift in sales throughout December versus the rest of the year, it is important that the brand is able to “cut through the noise with our marketing activity”.

Commenting on the advert itself,

Goodwin said it showcases “the attention that goes into making our herbal elixir and the friendship it celebrates”.

The Craft the Moment campaign will also be on display across the London Underground and a cinema campaign aims to reach a further 500,000 people.

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sltn.co.uk

SPORTS FIXTURES

Ties to take you to Christmas THERE’S one major fixture this festive season that will be on the mind of almost every publican in Glasgow, but Hogmanay is a distance away yet and both Old Firm sides have hurdles to hop before we get there.

Things get going on Friday (Dec 9) as Celtic nip across the city to face Partick Thistle in the Scottish Premiership. It’ll no doubt be a tough tie for The Jags but there’s every chance of an early Christmas miracle over 90 minutes.

A Cinderella story return to Scot-

THURSDAY DECEMBER 8 09:00 SS4 Golf Dubai Ladies Masters 18:00 BT Sport tbc Football FC Zorya Luhansk v Man Utd, Europa League 19:45 SS1 Rugby Union Gloucester v La Rochelle, Challenge Cup 20:05 BT Sport tbc Football Southampton v Hapoel Be’er Sheva, Europa League

land’s top flight may already look out of reach for Rangers at this stage of the season, but a trip to Hamilton next Friday (Dec 16) could still prove vital.

The ongoing tussle for second spot is keeping the drama alive in Scotland’s top flight and a victory would buoy supporters and the club ahead of the Old Firm.

There’s plenty of action from clubs south of the border too this fortnight with both Manchester United and Southampton facing Europa League

opposition tonight (Dec 8).

Ones to watch from down south over the fortnight include Leicester v Man City (Dec 10); Man Utd v Tottenham (Dec 11); Man City v Arsenal (Dec 18); and a hotly anticipated Everton v Liverpool derby (Dec 19).

For boxing fans, look no further than Saturday night (Dec 10) as Team GB hero Anthony Joshua and Eric Molina battle for the IBF Heavyweight title.

14:15 SS1 Football Man Utd v Tottenham Htspr, EPL 15:45 SS4 Football FC Twente v Ajax, Eredivisie 16:30 SS1 Football Liverpool v West Ham Utd, EPL

20:00 BT Sport 1 Football Crystal Palace v Man Utd, EPL

TUESDAY DECEMBER 13 19:45 BT Sport 1 Football Everton v Arsenal, EPL 19:45 SS1 Football Norwich City v Aston Villa, EFL

FRIDAY DECEMBER 9

WEDNESDAY DECEMBER 14

09:00 SS4 Golf Dubai Ladies Masters 19:45 BT Sport 1 Football Partick Thistle v Celtic, SPL

19:45 SS1 Football Wigan Athletic v Newcastle Utd, EFL

SATURDAY DECEMBER 10

• Joshua takes on Molina (December 10).

THURSDAY DECEMBER 15 19:00 SS3 Darts World Darts Championship 19:45 SS1 Football Coventry City v Sheffield Utd, EFL 19:45 SS2 Rugby Union Bath v Cardiff Blues

FRIDAY DECEMBER 16 19:00 SS3 Darts World Darts Championship 19:45 BT Sport 1 Football Hamilton Acc v Rangers, SPL

★ DECEMBER 31

09:00 SS4 Golf Dubai Ladies Masters 12:30 SS1 Football Watford v Everton, EPL 13:00 SS2 Rugby Union Ulster v Clermont Auvergne, Champions Cup 17:00 Sky Box Office Boxing Anthony Joshua v Eric Molina, IBF Heavyweight title 17:15 BBC Alba Football Brechin v East Fife, SPFL 17:30 BT Sport 1 Football Leicester City v Man City, EPL 17:30 SS2 Rugby Union Saracens v Sale Sharks, Champions Cup

12:30 SS1 Football Crystal Palace v Chelsea, EPL 17:15 BBC Alba Football Morton v Hibernian, SPFL 17:30 SS2 Rugby Union Connacht v Wasps, Champions Cup 17:30 BT Sport 1 Football West Brom v Man Utd, EPL 19:00 SS3 Darts World Darts Championship

SUNDAY DECEMBER 18 12:00 SS2 Football QPR v Aston Villa, EFL 13:00 SS4 Rugby Union Scarlets v Toulon, Champions Cup 13:30 SS1 Football Bournemouth v Southampton, EPL 15:15 SS4 Rugby Union Clermont Auvergne v Ulster, Champions Cup 16:00 SS1 Football Man City v Arsenal, EPL 19:00 SS3 Darts World Darts Championship

MONDAY DECEMBER 19 19:00 SS3 Darts World Darts Championship 20:00 SS1 Football Everton v Liverpool, EPL

TUESDAY DECEMBER 20 19:00 SS3 Darts World Darts Championship

SUNDAY DECEMBER 11 12:00 BT Sport 1 Football Chelsea v West Brom, EPL 13:00 SS2 Rugby Union Wasps v Connacht, Champions Cup

SATURDAY DECEMBER 17

WEDNESDAY DECEMBER 21 19:00 SS3 Darts World Darts Championship 12:15 Rangers v Celtic, SPL Sky Sports

■

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

www.sltn.co.uk

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premium spirits

Customers seek out experiences Quality over quantity is behind spirits success, say drinks firms

W

HILE on-trade alcohol sales as a whole remain largely flat, premium spirits have been the success story of 2016 with all producers in agreement that this is a sub-category on the rise – and with growth expected to continue.

As 2017 approaches a number of spirits firms have offered their assessment of what could be behind the boom in premium spirits sales, as well as advice for operators looking to get in on the action and drive up their margins in the process.

Richard Barlow, customer marketing director at Diageo GB, the firm behind Tanqueray and Smirnoff, reckons customers are going out less often than before “but spending more on each occasion”.

This should create ideal conditions for operators to up-sell premium spirits as Barlow reckons customers visiting the on-trade are doing so in search of “experiences”, and not just drinks.

“Give simple clear messages on the benefits of the products you are selling via menu details or placement cards – this can highlight the product’s heritage, production quality and even suggest suitable pairings,” he said.

Looking to 2017, Walker doesn’t reckon there’s going to be any kind of slow-down in sales of premium spirits and he was particularly bullish about the prospects of premium gin.

“The gin renaissance shows no sign of slowing down, with more new brands and gin products coming onto the market to meet continued consumer demand for the highly versatile spirit,” he said.

“Demand for premium quality gin is at an all-time high in the UK reflecting our changing drinking habits and I think this trend can only continue into 2017. However, I predict we’ll see more demand for authenticity and interesting flavours as the national palate becomes even more discerning and adventurous.”

They are seeking value from the experiences they have in the trade.

“They are seeking value – value from the experiences that they have,” said Barlow. “In the on-trade this is about experiences that they can’t replicate at home.”

A spokeswoman for Halewood Wines & Spirits, the firm behind Whitley Neil gin and West Cork whiskey, agreed that the “demand for experience” is a trend that’s “showing no sign of slowing”.

“Brands are having to go much further than just making a product that looks good and launching with heavyweight advertising,” she said.

“Consumers are looking to make informed choices based on a variety of factors including peer recommendation, product provenance, discovery and taste.”

The Halewood spokeswoman suggested that growth in spirits as a whole could be traced to a rise in sales of premium brands.

“Premium spirits are driving growth in the category by offering unique experiences, craft authenticity and

Demand for premium gin is at an all time high and shows no sign of slowing.

• Bringing back the Daiquiri? A resurgence in premium rum sales is a real possibility for 2017.

satisfying customers’ need for discernment, treats and social status,” she said.

A customer appetite for quality was also highlighted as a key driver of sales by Martin Dyer of Cellar Trends, the firm behind the Angostura and Jefferson’s brands in the UK. Dyer said there is “no doubt” that the trend for drinking less, but drinking “better” is gathering pace.

“Consumers are looking for products and occasions which offer a premium experience,” said Dyer.

“Therefore, the look and feel of the brand and the serve is very important.”

Mixed drinks and cocktails have understandably played a major role in the elevation of premium spirits in recent years, but Dyer suggested the brands themselves – and not just the serves – are becoming increasingly important to on-trade customers.

“Cocktails are important in this sector, however we are witnessing more

consumers [ordering] by name and at the same time asking for premium mixers also by name – ‘brand drinking’, asking for brands,” he said.

Jamie Walker, commercial director of gin maker East India Company, agreed that the quality of the brands on offer to customers can have a real impact on sales, suggesting that guests have a decent nose for drinks with true provenance and those without.

“Authenticity – this is what consumers of premium products demand,” said Walker.

“Operators need to ensure that what is on offer is the real thing – paying more for a product is worth it if you are getting value.”

With so many brands to choose from, navigating the back-bar can be a bit daunting for some customers. To help with this, Walker suggested some simple steps operators can take to make things easier for both customers and bar staff.

Gin makers may be in for healthy returns in 2017, but they’re not the only ones. Walker also reckons there are some brown spirits worth keeping an eye on as we come into the new year.

“It feels like we’re at the start of a great rum revival which is good news for another excellent spirit,” he said.

“I also think more mixable Cognacs and grain whisky are ones to watch.”

The potential rise in rum was also flagged by Andrew King, managing director at Funkin, who reckons the spirit will “make waves in the coming months and years”, particularly dark and spiced variants.

“Mainstream serves continue to dominate the top five cocktails for consumers including the Mojito, the Pina Colada, Sex on the Beach, the Daiquiri and the Margarita,” said King.

“So we are seeing variations on these serves using different spirits, for example a Pina Colada made with a dark or spiced rum or a Mojito made with gin.”

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01/12/2016 09:52

IF YOU’VE A PROBLEM WITH US BEING TRADITIONAL, FAX US.

THAT’S THE GLENGOYNE WAY. glengoyne.com

IanMacLeodWhisky - SLTN - linda.indd 1

29/11/2016 12:35

premium spirits

Pub reborn with a premium focus

Old bar, new tricks

T

HERE’S maybe no better place in Scotland to have witnessed changes in on-trade tastes than on a stool at The Old Toll Bar on Paisley Road West in Glasgow, which first opened its doors when Queen Victoria was on the throne.

What was until recently something of a traditional pub has been overhauled, with a firm focus on premium spirits at the heart of a revamp which saw The Old Toll born anew in October.

With Mido Soliman at the helm, whose spirits credentials include a stint working with training firm Liquid Academy, and his first lieutenant JD running things behind the bar, the

drinks offer at The Old Toll has been completely changed.

The venue now offers a drinks list that’s bursting at the seams with premium spirits, as customers are invited to choose from over two dozen gins and upwards of 50 whiskies as well as a healthy selection of rums, tequilas and Cognacs.

“With the drinks offer, we were looking for premium products,” said Mido. “Stuff a bit different that you can’t get in other bars.”

Part of that premium offer is a new cocktail offer and mixed drinks are firmly in the limelight at The Old Toll.

Each of the venue’s ten house

Faith in bartenders is something cocktails, all modern twists on classics many in the trade have worked hard in keeping with the bar’s heritage, has to foster over the years and both Mido a dedicated page at the business end and JD reckon it’s an idea that’s gained of the bar menu offering plenty of detail traction with customers. on each serve.

JD also reckons the drinks brands And with everything from bespoke and reps can share some of the credit glassware and barrel-aged Manhattans for improvement in staff knowledge to homemade bitters and hand-cut across the board. ice, the team at “The training has The Old Toll Bar been getting better is committed from the drinks industry to ensuring The more recognising it’s the customers bartender that is talking understanding you are provided to guests,” he said. with the best have the more you “The more premium understanding you can sell something. cocktail have, the more you can experience sell something.” possible, Understanding is something that and that includes the guidance of Mido plans to foster at The Old Toll knowledgeable staff.

Bar with a number of drinks-focused “I’m a firm believer that bartenders events on the horizon, kicking off in the aren’t just people who put liquid into a beer world with Fallen Brewery pitching vessel and punt it out,” said Mido. up at the bar tonight (December 8) and “They can influence the guests.” a selection of spirits-themed events With so many spirits and serves scheduled for the weeks ahead. there’s a lot to learn at The Old Toll Bar, And the overhaul of The Old Toll Bar but JD reckons customers are more isn’t finished either. The next step than willing to take things on board. for Mido and his team is to create a “Drinking culture has changed a lot; 35-cover adjoining restaurant next to people want to have something that’s the main bar which is expected to open not the norm,” he said. “The guests out onto a 20-cover courtyard area in that are coming in at the moment are time for next summer. already asking about drinks.”

Serves driving sales DRINKS distributor Hi-Spirits has released a range of festive seasonal serves for four of its key brands, aimed at helping bars lift their spirits sales this Christmas.

Dan Bolton, managing director of Hi-Spirits, said the firm reckons a seasonal drinks menu “will persuade customers to trade-up and treat themselves” this Christmas and so the firm has produced drinks with “strong visual appeal and a great flavour”.

Hi-Spirits festive serves: SOUTHERN COMFORT HOT PARTY PUNCH • 25ml Southern Comfort • 25ml RedLeg Spiced Rum • 50ml apple juice • Ginger beer/ale

Method: Gently heat all ingredients (do not boil), pour into mug, sprinkle with cinnamon, garnish and serve.

FIREBALL APPLE STRUDEL • 25ml Fireball • 25ml Southern Comfort • 100ml cloudy apple juice Method: Build in a highball glass over cubed ice and lightly stir.

REDLEG RUM HOT RUM SLAP • 25ml RedLeg • Half-and-half hot apple juice and hot ginger beer • 15ml Cinnamon gomme Method: Combine in mug or heat-proof glass.

BUFFALO TRACE CRANBERRY CHRISTMAS • 50ml Buffalo Trace • Cranberry juice • Rosemary Method: Fill highball glass with ice, add Buffalo Trace and cranberry juice, garnish with rosemary.

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p12 Dec 8, 16.indd 1

01/12/2016 09:27

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30/11/2016 28/02/2014 08:42 15:03

premium spirits

Playing to Scotch whisky’s strengths Customers are craving provenance and whisky has it in spades

L

OOKING around the Scottish on-trade at the moment it can feel like everyone has gone gin daft, with sales of the spirit racing skywards driven by craft credentials and customer demand for provenance.

But despite the success of the juniper spirit there’s one liquid that can lay claim to being the big beast of craft, quality and provenance.

Scotch whisky has been long associated with complex flavours and brands with heritage, and some of the firms behind the national drink reckon now is the perfect time to educate customers in order to drive whisky sales.

Ceri Lewis of distributor and wholesaler Matthew Clark reckons the way to get more customers interested in the story behind whisky is to make the spirit “more accessible”.

Scotch can only benefit from the trend for craft.

“Capitalise on the fantastic array of flavours Scotch provides and embrace the opportunities that mixed drinks and cocktails provide,” said Lewis.

With both gin and beer benefitting from a high consumer appetite for all things labelled ‘craft’, Lewis reckons whisky is in a prime position.

“Scotch can only benefit from the trend for all things craft, after all it’s right up there on skill, processes passed down through generations and heritage and I am not sure that there is a spirit category that demonstrates such a range of flavour using essentially the same raw materials,” she said.

Jonathan Gillbanks, UK on-trade sales director at Whyte & Mackay, agreed that there’s opportunity for operators to cash in on whisky’s craft credentials by focusing on the spirit’s provenance.

“Emotional connections are often the driver of single malt whisky purchases,” said Gillbanks.

“We find people want to know everything about where the whisky is from, right down to the people who are making it.

“Operators can help inform purchases by staying up to date on distillery

• Drink it how you like it: Firms reckon it’s time to end Scotch snobbery.

backstories, and social media is a great tool for this.”

There’s no denying the spirit that’s formed a fantastic connection with customers over the last few years is gin.

Ian Peart, on-trade channel director at Pernod Ricard UK, the firm behind whisky brands The Glenlivet and Chivas Regal, reckons on-trade operators could learn a thing or two from gin’s success and apply these lessons to help drive whisky sales.

“This [gin] growth has highlighted some focuses gin brands have put on key areas; communicating in a relevant and engaging way, differentiation and innovation of the brands, and educating drinkers on how to consume it,” said Peart.

“Operators need to apply these focuses to the whisky category to help increase sales.”

Peart said operators should make sure to “get the basics right”, educating customers in a manner that’s accessible to all.

“Something we do in the off-trade is to break whisky tasting notes down into easily remembered identities such as smooth, fruity, rich, peaty, spicy and creamy,” said Peart.

“This could easily be mirrored in the on-trade with tools such as menus and bottle plinths, making it clear for

drinkers but also resulting in a clear, simple guide for seasonal staff.”

Hannah Lawrence of Douglas Laing, the firm behind specialist bottlings including Big Peat, agreed that customers want to know more about what they are drinking and said operators should put “a particular emphasis on the origin of ingredients and the production process”.

And while the whisky category can undoubtedly be complex at first glance, Lawrence reckons the key is for bar staff to take their time.

“I think the trick is not to rush your customer,” she said.

“Offer a comprehensive whisky menu with tasting notes, organise your back-bar in a way the customer will understand and make sure your permanent staff are clued up on what’s on offer, and you can’t go too far wrong.

“Water and ice – and dare we say, even coke – is a personal preference, so always ask how they like to enjoy their dram.”

It’s not just different mixers and serves that can capture customers’ imaginations when ordering a whisky.

Jonathan Cornthwaite, head of whisky at William Grant & Sons, reckons there’s a “huge opportunity to get consumers to engage with whisky through food”.

“We have had phenomenal success in on-trade outlets with our Balvenie with cheese boards,” said Cornthwaite.

“A good way to encourage trial is by including whisky and cheese pairings on the dessert menu, offering customers an alternative to traditional desserts.”

Isle of Arran Distillers MD Euan Mitchell agreed that food can provide a fantastic opportunity to drive customers towards whisky.

“Food pairings are an excellent way to introduce customers to a new category,” said Mitchell.

“Suggest a choice of drink next to each menu item that complements the flavours of the dish.

“Customers will appreciate your guidance and recommendations and it can help support sales.”

While there are more than a few things bar staff can reveal about Scotch that should pique interest in the national drink the key to making the most of whisky, according to Mitchell, is well trained bar staff.

“Staff training is key – staff should be knowledgeable enough to advise these customers on choices they may not have considered,” he said.

“This is especially important with whisky where features such as age, blend, region and palate are a key factor.”

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premium spirits

Scottish trio mix-up a trip to the states

Atlantic crossing awaits winners of Tennessee Calling comp

T

HREE Scottish bartenders are preparing to mix things up in America after coming out on top in the Jack Daniel’s Tennessee Calling cocktail competition.

The three bartenders – Grant Murray of Bar One, Inverness; Ryan Mowat of The Finnieston, Glasgow; and Caitlin Tulloch of The Lucky Liquor Co, Edinburgh – now head stateside where they will be invited to plan and host an event at The Dead Rabbit in New York before travelling to Lynchburg, Tennessee – the home of Jack Daniel’s.

Murray, Mowat and Tulloch all earned their spot on the trip after seeing off competition from a field of hundreds by creating a cocktail using Jack Daniel’s which competition judges thought demonstrated “creativity, passion and flair”.

Nidal Ramini of Brown-Forman, the firm behind Jack Daniel’s, said the Tennessee Calling competition had shown “what fantastic talent there is across Scotland alone”.

“The standard was exceptionally high and we are extremely excited to see this through to the next stage of the journey with the mentorship in the USA,” said Ramini.

Jack Rising, by Caitlin Tulloch • 2.5ml Lagavulin 16 year old • 50ml Jack Daniel’s Old No.7 • 10ml rejuvenated grenadine • 10ml citric lime oleo-saccharum Spritz a chilled glass with Islay whisky and set aside. Stir other ingredients with ice and strain into spritzed glass. Serve ungarnished in a Nick & Nora glass.

Full Circle, by Ryan Mowat • 5ml Romate Regente Palo Cortado • Fresh dill sprig • 40ml Jack Daniel’s Old No.7 • 10ml Rinquinquin liqueur • 10ml maple syrup • 5ml freshly squeezed lemon juice Rinse chilled glass with sherry and set aside. Stir other ingredients with ice and fine strain into pre-rinsed glass. Garnish with dill sprig.

Tequila travelling AN Edinburgh bartender has beaten rivals from across the country to be named UK Patrón Perfectionist.

Mike McGinty (pictured), manager of recently-launched bar The Voyage of Buck, triumphed in the cocktail competition with The Bell of Jalisco – a blend of Patrón Reposado, chamomile-infused vermouth and a yellow bell pepper shrub.

McGinty earned his place in the London final having taken the top spot in the Scotland heat in September.

He will now go on to the grand final in Mexico in January where he will represent The Voyage of Buck and its parent firm Big Red Teapot.

McGinty will then duke it out against a selection of bartenders from Mexico, Australia, France, Spain, Italy and the United Arab Emirates.

The Usual, by Grant Murray • 55ml Jack Daniel’s Old No.7 • 20ml orange peel infused Martini Riserva Speciale Ambrato • Cherry balsamic and cola reduction shrub at 4:3 ratio Stir all ingredients with ice and strain into an ice-filled glass.

Garnish with an orange swath.

Stirring up a winter serve The firm behind The Famous Grouse has created a selection of serves for the festive season including a twist on a classic Christmas toddy.

The Famous Hot Toddy Ingredients: • 50ml The Famous Grouse • A squeeze of Lemon juice • 1 teaspoon runny honey • 1 spiced tea bag such as apple and cinnamon • Hot water • Lemon zest to garnish Method: Add the spiced teabag and pour in the hot water to the hot toddy glass. Then add The Famous Grouse, honey, and lemon juice and stir. Remove the teabag and finish with a sliver of lemon zest.

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premium spirits

Good health and plenty of growth Premium spirit sales continue to improve with demand high

S

OARING demand for premium brands is the driving force behind growth in spirits sales, according to William Grant & Sons, with pricier products enjoying year-on-year uplifts in the double digits.

In its 2016 Market Report, William Grant & Sons valued the UK’s premium spirits market at £1.1 billion, a year-onyear increase of 18.6%, accounting for over a third of total spirits growth.

The size of value growth enjoyed by the premium spirits category across on and off trades in 12 months to April 2016.

18.6%

£1.1bn

The UK premium spirits market was valued at £1.1 billion in April, a year-on-year increase of 18.6%.

Total on-trade gin sales edged ahead of whisky.

And the on-trade was said to be the real success story, with premium spirits up 19.7% in value terms, meaning the sub-category is now worth £808 million to the UK’s venues.

The report attributed growth in premium spirits to changing consumer habits, including a fall in alcohol consumption, which has led to an increased demand for premium “experiences”.

“While beers, wine and spirits as an overall market is largely flat, the premium spirits category is in growth, driven by premium experiences, craft, authenticity and satisfying the

• Premium gin sales grew by more than half in the last year as the influx of brands continued.

consumer need of discernment, treats and social status,” the report found.

By category, gin’s ascendancy over the last few years was the stand-out success, with the white spirit edging ahead of whisky in the UK on-trade.

The report valued the total gin market at £578m, a nose in front of the whisky category’s £574m and the result of explosive growth in premium gin sales.

Sales of premium gins, which the report defines as those which sell for £23 or more per 70cl, grew by 58.6%

in the year to April, breaking the £100m mark in the UK on-trade.

One feature of the premium gin category which could be driving customer interest is the sheer volume of new products coming to the marketplace.

William Grant & Sons said the category has seen “93 new brands listed over the last two years”, which has led to “greater consumer desire to experiment with new and different gins”.

11.4%

Premium spirits now account for 11.4% of the spirits market and 38% of total spirits growth.

£808m

Premium spirits are worth £808 million to the UK on-trade, up 19.7% on last year.

Cavanagh best of a bourbon barrel bunch EDINBURGH-based bartender Sean Cavanagh has been named best at barrel-ageing in Scotland by Cellar Trends, the firm behind the Jefferson’s range of bourbon in the UK, after picking up the top spot in the regional heat for the Jefferson’s Barrel Aged Cocktail competition.

Competitors at the Scottish heat, held in The Raeburn in Edinburgh, were tasked with producing original cocktails using Jefferson’s Small Batch Bourbon which were judged after 45 days ageing in five litre American oak barrels, with Cavanagh of Liquor Library coming

out on top.

Cavanagh’s cocktail, Jefferson’s Independent, comprised Jefferson’s Small Batch Bourbon, sake, Benedictine, Angostura and Peychaud’s bitters as well as spiced cardamom flavours.

The barrel-aged cocktail was then poured into a glass wrapped in one dollar notes and garnished with maple caramelised bacon.

Following victory in the Scottish heat, Cavanagh went on to compete in the national final in London, but was pipped to the victory by Stuart Binks of Victory Mansion, London.

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premium spirits

Make this whisky your very own WHISKY firm Gordon & MacPhail is offering the chance to bottle a single cask of whisky and customise the packaging.

Trade customers will have the opportunity to bottle the entire outturn of a cask and customise the packaging to suit their market.

The launch follows a period of growth for Benromach; the malt is now said to be exported to over 40 countries and sales have reportedly increased by 36% in the last 12 months.

In response to the increased demand a fourth distiller was appointed this summer, with production set to increase in 2017.

Benromach brand manager, Kirsty Saville, said: “Benromach, with its unique pre-1960s character, has proved a huge hit in the UK and in overseas markets.”

She added that the release allows publicans to “customise the offering for their market”.

Scottish co winter warm

Douglas Laing unveils its seasonal co

F

AMILY-OWNED Scotch whisky firm Douglas Laing & Co revealed its winter line up of single cask releases last month.

With a winter theme in mind, Douglas Laing & Co has included some heavily sherry-matured malts in the range, which the firm reckons “are sure to be a warming and welcome addition on the coldest of winter nights”.

In total, 22 different casks aged between 7 and 33 years were selected from distilleries across Speyside, Islay and the Highlands.

Within the Old Particular range, some of the ‘sherry bombs’ include a Blair Athol 21 Years Old, which is

described as “full of spiced, dark fruits with home-baking”; a Glenrothes 12 Years Old which features “a distinctly tobacco and honeycomb character”; and a Craigellachie 21 Years Old which is said to be “bursting with macerated fruits, warming spices and treacle”.

The latest releases also feature island malts, including an Old Particular Tobermory 21 Years Old which is reportedly “packed with salted toffee, cut lemons and subtle smoke”; an Old Particular Bowmore 17 Years Old, which is described as both “spicy and sweet with smoke, caramelised oranges and peated malt”; and a Bruichladdich 25 Years Old which

CRAFTING THE GIN RENAISSANCE

www.ianmacleod.com • uk@ianmacleod.com • 01506 852 205 20 l SLTN l December 8, 2016

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company’s armers

nal collection of single cask malts

casks that offer a unique insight into Scotland’s distilleries whilst bringing a warming glow to the chilliest of nights,” said owner and managing director, Fred Laing.

Douglas Laing & Co has been owned by the Laing family since its formation in 1948 by Fred Douglas Laing. It is currently owned by Fred Laing Jr and daughter Cara. The firm’s Remarkable

Regional Malts range encompasses The Epicurean (Lowlands), Timorous Beastie (Highlands), Scallywag (Speyside), Rock Oyster (Islands), and Big Peat from Islay.

EW N

features “a fruity, vanilla-rich and a citrus candy character”.

Within the company’s Provenance range, the winter releases include a honey and barley-rich Glengoyne 9 Years Old, a fruity Benrinnes 8 Years Old and a Tamdhu 12 Years Old, which is described as having flavours of orange peel and vanilla cream.

Every release in the winter collection has been bottled without colouring, at high strength and is non chill-filtered “to preserve the robust and unique character of the whisky”.

“With this most recent release for the winter months, we believe we have selected some very special single

Stivy’s - The most popular Scottish shooter/mixer Amazing new flavour Will this malt set sales alight?

THE firm behind Highland Park has released a special edition of the malt – Fire Edition.

Matured exclusively in refill Port-seasoned casks, the new expression follows the release of Ice Edition earlier this year.

Fire Edition completes the two-part series of special edition bottlings which celebrate the myths and legends of the Viking age.

Brand director, Jason R Craig, described the 45.2% ABV 15 year old single malt as featuring “a slight reddish hue, intense aromas of ruby red fruits, light smoke and a long, lingering finish”.

“However, it is still, unmistakably, Highland Park,” he said.

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premium spirits

A bespoke tequila ON-TRADE outlets trading in tequila are being offered the chance to set themselves apart from the competition by purchasing their own barrel of the spirit thanks to a partnership between the firm behind Tequila Herradura and distribution firm Mangrove Global.

Launching in Manchester last month, the new Buy-The-Barrel Program offers customers the chance to fly to Mexico and select their own barrel of tequila.

Participants in the program will be invited to visit Casa Herradura, the home of Tequila Herradura, for a private tasting to select their own unique barrel as well as having the opportunity to sample the liquid at every step of the production process.

Nick Gillett, MD of Mangrove Global,

Cocktail drive for Christmas Firm eyes further festive growth for premium vodka

T

HE team behind French vodka brand Grey Goose has set its sights on replicating the sales success it enjoyed last Christmas with activity in both the on and off-trades aimed at attracting more customers to the brand.

Grey Goose is said to have seen 16.8% sales growth in value terms across the total trade in the eight weeks leading up to Christmas in 2015.

Flying festive vodka serves GREY GOOSE LE FIZZ Ingredients 35ml Grey Goose vodka 25ml St~Germain elderflower liqueur 20ml freshly squeezed lime juice 70ml chilled soda water Method Add Grey Goose vodka, St~Germain elderflower liqueur and lime juice into a cocktail shaker. Then top with cubed ice and shake vigorously. Double strain into a flute and top with chilled soda. Finally, garnish with a Grey Goose stirrer.

TRUFFE D’HIVER Ingredients 40ml Grey Goose vodka (or Grey Goose Le Citron) 25ml fresh lemon juice 15ml fino sherry 15ml gomme syrup (1:1) Truffle oil or fresh truffle

It’s great to have such a variety of new Christmas serves, old and new.

This growth has been attributed in part to the popularity of vodka-based cocktails like the Espresso Martini, which the firm behind the vodka brand reckons “prove immensely popular during the festive period, with its celebratory nature driving more consumers to choose cocktails on food-led occasions”.

With this in mind, Grey Goose has launched five signature serves to the on-trade, including both classics and contemporary cocktails.

Grey Goose will also be promoted in the off-trade through the roll-out of a

described Tequila Herradura as a “pioneer within the category”.

“They have continued this tradition by launching the Buy-The-Barrel Program,” said Gillett. “This further enhances the quality 100% agave tequila offering from Mangrove and Casa Herradura and affords accounts the opportunity to have a bespoke offering.”

Nidal Ramini of Casa Herradura parent firm Brown-Forman said the bespoke service can help on-trade customers set themselves apart from other bars “and create a unique talking point”.

“Sales of super-premium 100% agave tequilas have more than doubled in the past five years and the Buy-The-Barrel Program will help to drive the category forward,” said Ramini.

Method Shake and strain into a chilled cocktail glass. Garnish with either freshly grated truffle or truffle oil.

• Grey Goose is said to have enjoyed double digit growth in the eight weeks to Christmas ‘15.

special edition gift pack.

UK brand ambassador Myles Donneky said that for this festive season, the Grey Goose team aimed to “create serves that satisfy our consumers’ desire for a new and exciting experience during the festive period, whilst also fitting in with our super premium standards and values”.

“It’s great to have such a variety of new Christmas serves, old and new, classic and modern, at our disposal to

help our customers make the most of this exciting time of the year,” he said.

“We are seeing occasion drinking growing incredibly as a consumer trend so there is a need to offer a bespoke selection of serves that match different occasions.

“The festive season offers us a great choice of seasonal flavours that we can play around with and create serves that stand out and are really different to the rest of the year.”

BOIS VANILLE Ingredients 50ml Grey Goose vodka 5ml crème de cassis 25ml Martini Rosso vermouth 2 dashes of Peychaud’s bitters Fresh vanilla Method Edge a glass with a fresh vanilla pod. Stir and strain Grey Goose vodka, crème de cassis and Martini Rosso into a martini cocktail glass before adding bitters. This can also be enjoyed with Grey Goose L’Orange for a more aromatic touch.

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beer

Another year of change ahead?

Category is expected to be just as lively in 2017 as it has been this year

I

T’S been another eventful year for beer in Scotland’s pubs, with a wider selection of products making their way onto bar tops and into fridges than ever before.

And with bar and pub customers seemingly interested in trying new beers, it’s unlikely that 2017 will be any less eventful.

Brewers reckon the best way to capitalise on this in the new year will be to stock a varied range of beers that balances lesser-known craft products with recognisable names, as well as ensuring staff are knowledgeable and articulate about the beers they are selling.

“The vast range of beers now available to pub-goers, combined with the category’s boom in popularity, demonstrates that variety is key when it comes to choosing what to stock,” said Liam Newton, vice president of marketing at Carlsberg UK.

It’s important to stock a range of different beer styles at different price points.

This was echoed by Andrew Turner, category and trade marketing director, on-trade, at Heineken.

Turner said that, with such a broad range of different beer drinkers visiting the on-trade, “it’s important to stock a range of different styles at different price points to ensure you’re catering for all tastes and preferences”.

And Stewart Brewing co-founder Jo Stewart predicted that the large number of breweries now in operation across Scotland will ensure that 2017 will be “a super competitive environment” in beer terms.

Quality, said Stewart, will be more important than ever.

“Really focus on quality and knowledge,” she said.

“If the beer quality is right the customers will keep coming back.”

Gerald Michaluk of Arran Brewery agreed.

He stressed the importance of stocking a range of premium quality craft products with genuine provenance.

• Recent years have seen an explosion in the number of beers available to pubs. It’s likely 2017 will continue to follow this trend, say brewers.

“With so much competition being honest about the beers on offer and sensible pricing is key,” he said. “And of course staff knowledge is critical – don’t ask your staff to sell beers they don’t know the story behind.”

Katerina Podtserkovskaya, head of Guinness activation in the on-trade at Diageo, also stressed the importance of quality when selecting the right products.

Licensees have never been in a better position to introduce new products.

She said: “Consumers are seeking a richer value or experience from what they consume. They are interested in the stories, ingredients and provenance of products and this is a trend we are seeing across food and drink as a whole, and it is influencing purchase decisions.

“Within beer we are seeing the impact of this trend, with growth in premium

beers attributed to the consumer needs of diversity, choice and exploration.”

With many customers keen to find new beers to try, licensees should consider reviewing their range regularly, according to Alan Hay, on-trade sales director at Tennent’s.

“Licensees should regularly review their product range to understand what works best for them as a business,” said Hay. “With the level of choice increasing, landlords have never been in a better position to introduce new products to their customers. And in turn, many customers expect a wide range of products to choose from when they go to the bar.”

The new year is said to be an ideal time to trial new beers.

Tara Karimian, brand manager at McEwan’s Beers, recommended licensees and bar managers speak to their customers and suppliers to try and gauge which types of beers might prove popular, before introducing products on a trial basis.

“In January, when it’s usually quiet, this actually can help encourage people into pubs and bars if they know there will be something new each week,” said Karimian.

The outlets making the most of beer in 2017 will be those that manage to get their customers enthused about the category, said brewers, and that’s about more than selecting the right products.

Simon George, managing director of Budvar UK, said, much like in other areas of hospitality, pubs need to put the visitor experience “at the centre of the offer” with regard to beer.

“We recommend applying this mindset to the pub visit, for beer specifically this means staff training, beer menus, seasonal ranging and beer and food matching,” said George.

These areas were also highlighted by Newton, at Carlsberg UK, who said it is important operators work to “drive interest in a venue’s beer offering”.

Communicating which beers are available in an outlet is an essential, though often overlooked, aspect of promoting beer, according to Newton.

He said: “Beer typically represents a large proportion of a venue’s sales, but it can often be an afterthought in terms of display.

“A beer menu, or even simple chalkboards that showcase the range, are fantastic ways to exhibit the variety of beers on offer.”

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beer

Beer sales holding up well in on-trade

‘Broadly positive’ outlook for category in pubs, despite slight sales dip

T

HE on-trade beer market is said to have remained largely positive in the third quarter of this year, despite a slight dip in sales, according to the British Beer and Pub Association (BBPA).

Figures contained in the association’s latest ‘Beer Barometer’, the quarterly sales tracker from the BBPA, revealed that beer sales were down 3.4% from July to September when compared with 2015.

But the BBPA said that the boost last year can be attributed to the 2015 Rugby World Cup, and this year’s beer sales were up when compared to the same period in 2014.

trend is moving in the right direction, with the challenges of Brexit, it is vital we continue to enjoy supportive tax policies that boost consumer confidence in beer and pubs.

“We do need to see further beer tax cuts, so that we can compete with our European neighbours when we leave the EU, as many of these countries benefit from substantially lower tax rates on beer.”

David Cunningham of Britain’s Beer Alliance said that, despite growth in beer volumes remaining “fragile”, the value of the category continues to improve.

“We continue to track positive changes in consumer attitude and behaviour towards beer,” said Cunningham.

Quarterly beer sales hit a low in 2013 but have since stabilised after years of decline.

Sales figures, now far from the low they hit in the second quarter of 2013, are said to have been largely influenced by changes in tax policy; the three beer duty cuts and a tax freeze in the last four Budgets, which have resulted in duty being 17% lower than it would have been under the beer duty escalator, are said to have played a key role in keeping the price of a pint affordable for consumers.

And according to the BBPA, the duty cuts have also stimulated growth and

Successive duty cuts and freezes have helped keep a pint affordable.

• The overall picture for beer in the on-trade remains strong, according to the BBPA.

investment in a beer market that is 90% supplied by UK producers.

It has also reportedly encouraged investment in industry-wide campaigns and initiatives, such as Britain’s Beer

Alliance – a group of brewers, pub companies and trade groups that have joined forces to promote beer.

Brigid Simmonds, BBPA chief executive, said: “Whilst the overall

“Beer penetration, usage and consideration have improved yearon-year and people are increasingly choosing to drink a beer with their meal in pubs, bars, restaurants and at home.”

However, he added “there is still plenty of work to be done collectively to demonstrate beer’s quality, diversity and versatility”.

A festive-lookin’ brew WELSH craft brewer Tiny Rebel is encouraging beer drinkers to enjoy a hip-hop Christmas this year after producing a special festive ale with rap group Goldie Lookin’ Chain.

You Snows It is described as a 4.2% ABV ‘super premium Christmas ale’ which has been produced using British and New Zealand hops as well as extra pale malts to make the beer as light as possible.

The release of the beer has been accompanied by a music video from Goldie Lookin’ Chain, which can be viewed on the group’s YouTube channel.

“Christmas isn’t Christmas without cheesy songs and pun-based seasonal beers, so we invited the guys from GLC down to help create both,” said Tiny Rebel cofounder Gazz Williams.

“Eggsy, Rhys and Adam came down to the brewery

and our head brewer Sarah showed them the ropes. The guys helped with all aspects of brewing, but left most of the decision making to us.

“Likewise, we left most of the song writing to the guys from GLC, ensuring we all played to our strengths.”

This is the second time the brewery has produced a beer with the Welsh rap group, after producing Goldie Lookin’ Ale with the group in 2013.

And it is unlikely to be the last collaboration with musicians, according to co-founder Brad Cummings.

He said: “From January, we are up-and-running in our new brewery site.

“The expanded capacity and capability will mean we can get our limited-edition brews to more beer lovers and hopefully tap into some more Welsh musical talent with other collaborations.”

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WISE MEN STOCK TENNENT’S SCOTLAND’S NO.1 SELLING LAGER

Scotland’s favourite lager is officially Scotland’s favourite drink*, so keep your cellars full and your customers happy this Christmas.

*source: AC Nielsen, CGA 2015. Tennent’s and the red T are registered trademarks of C&C Group.

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BEER STYLES

beer

In association with Stewart Brewing

CHRISTMAS BEERS Christmas beers are seasonal beers brewed for consumption during Christmas or the winter in a number of countries. These beers are usually strong and spiced with a variety of unusual ingredients including allspice, cardamom, cinnamon, clove, nutmeg and star anise.

At Stewart’s their Christmas beers are a little different. They are a white spiced Wheat Beer (Weizen) and a dark or “Dunkelweizen” spiced beer (“dunkel” just means dark!). These brews have roots in the beer culture of Bavaria, with a high component of wheat that’s complemented by Malts and a quintessential yeast. So expect notes of banana and clove especially, rounded out with the bready, malty character of the beer with possible hints of caramel. Hops won’t really be noticeable at all, a subtle tartness might peek through leading to a pretty dry finish. This style is about balancing some nice rich, malty complexity with those classic Weizen yeast flavors with a Xmas twist!

WEISS CHRISTMAS NOIRE A Christmas spiced black Wheat Beer.

Cloves and banana are present from the yeast, as well as light coffee and chocolate notes from the malt. There is a complex melody of cinnamon, orange, lemon, nutmeg and allspice.

The finish is balanced and silky smooth.

Malts: Pale, Wheat, Carafa Hops: Columbus, Challenger, Mittelfrüh Spices: Cinnamon, Orange, Lemon, Allspice, Nutmeg, Cloves ABV: 5.2%

WEISS CHRISTMAS BLANC Expect the archetypal clove and banana flavours of a wheat beer. The subtle aromas of orange and lemon give way to the piquancy of the nutmeg, cloves and all spice, the finish is dry but refreshing.

Malts: Lager, Wheat, Oats Hops: Magnum, Willamette, Galena, Challenger Spices: Cinnamon, Orange, Lemon, Allspice, Nutmeg, Cloves ABV: 4.7% Available in cask and 500ml bottles and widely distributed direct from Stewart Brewing. Weiss Christmas Blanc 9 Gallon casks also available through Belhaven.

sales@stewartbrewing.co.uk 26a Dryden Road, Bilston Glen Ind Est, Loanhead, Edinburgh, EH20 9LZ 0131 440 2442

New tech for the beer taps

Brewer launches new dispense format in UK on-trade

D

ANISH brewer Carlsberg is rolling out a new dispense system to bars and restaurants which it claims will lead to a “step-change in the availability of quality draught beer” in the on-trade.

Carlsberg’s DraughtMaster is said to offer a compact solution for venues with limited space to stock premium draught lagers and craft beers.

The brewer said it has spent ten years developing the new piece of kit, which only requires water, a power supply, drainage and space for installation to use.

Benefits include fresher beer, higher yield and easier cleaning.

DraughtMaster is said to include a specialist air compression system which keeps the liquid out of contact with oxygen, giving the beer a shelf life of 31 days.

Per Svendsen, vice president for the on-trade at Carlsberg UK, said the DraughtMaster is “one of the biggest innovations in the on-trade for decades” representing a “game -changer for venues serving low to medium volumes of beer”.

“The system delivers multiple benefits including fresher beer, higher yield,

• Belgian abbey beer Grimbergen is one of the first beers available in DraughtMaster format.

easy cleaning and the opportunity to offer more choice to consumers in the on-trade,” said Svendsen.

“Furthermore, we will now finally remove the hassle of CO2 cylinders and empty kegs.

“We are committed to providing our customers with the latest technology to support their businesses.

“DraughtMaster is a proven Carlsberg initiative and is currently operating in 16 countries around Europe including Italy – a market where 90%

of Carlsberg products poured in the on-trade now use DraughtMaster technology.”

The current Carlsberg UK DraughtMaster portfolio comprises Poretti 3, Poretti 9, Carlsberg Export, Shed Head and Grimbergen Blonde, with more brands scheduled for release in the format in 2017.

These include the Brooklyn Brewery craft beer range, which will be available in DraughtMaster format from January 2017.

Cash injection fuels expansion EDINBURGH-based Innis & Gunn has smashed its crowdfunding target, raising more than £2 million from private investors to fund future growth.

The beer firm set a target of £1 million to fund the expansion of its Beer Kitchen bar brand into England next year as well as stepping up activity in North America.

Innis & Gunn founder and master brewer Dougal Gunn Sharp (pictured) said the response to the equity crowdfund has been “overwhelming”.

“Raising £1 million in 72 hours is no small feat and has left us in this incredible position of being able to keep [the crowdfunding site] open for longer to allow more investors to own a part of our business,” he said. “By allowing more people to invest we’ll be able to expand our plans for The Beer Kitchen to bring forward the schedule for opening in England and North America.”

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29/11/2016 15:03

soft drinks

Soft success for drinks firm SOFT drinks firm Franklin & Sons snapped up an award for a variant in its premium soft drinks range at the Quality Food and Drink Awards last month.

Franklin & Sons Cloudy Apple and Yorkshire Rhubarb with Cinnamon was named the winner of Best Cold Beverage-Carbonates at the awards, which is said to be judged by renowned industry experts.

Franklin & Sons brand controller, Justin Horsman, said the team is “delighted” with the award win.

He added: “For our products to be acknowledged and awarded for their great quality is a real honour.”

Soft option is a sales driver If the approach is right, the rewards can be plenty

W

HETHER it’s due to people giving up alcohol for ‘dry January’, or just living healthier, soft drinks are said to have a bigger footprint in the licensed trade than ever before.

And while it has undoubtedly hurt sales of alcohol across the Scottish trade, the lower drink drive limit is also said to have stimulated sales of soft drinks.

“Consumers are very aware of the lower drink drive limits and the potential consequences for the next day if they are driving and this is having a positive impact on sales of soft drinks,” said

Adrian Troy, marketing director at AG Barr.

Even with external factors helping to drive up sales, licensees should avoid complacency when it comes to soft drinks.

Claiming a significantly larger number of consumers are drinking soft drinks than even a year ago, Justin Horsman of Global Brands – the firm behind the Franklin & Sons range – encouraged licensees to give serious consideration to the products they are stocking.

“With one in five adults choosing not to drink alcohol, consumers still want to feel as if they are receiving a

sophisticated option if they decide they are not drinking,” said Horsman.

This was supported by Dan Harwood, head of wine education for Eisberg Alcohol Free Wine, who said: “On any social occasion, there is likely to be a non-drinker or someone who is going ‘dry’ for a spell.

“However, people choosing not to drink alcohol for whatever reason, doesn’t mean they stop socialising or seeing friends.

“At Christmas and new year, especially, non-drinkers are increasingly looking for exciting alternatives to fizzy pop or water so that they feel part of

Frozen, Packaged and Post-mix all from one company...

FR

OZE

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marketing manager for the out of home sector at Britvic Soft Drinks.

“Presentation should not be forgotten; interesting glassware and garnishes are small investments in time and money which can really help to enhance the drinker’s experience and inspire repeat purchase within large groups in particular, so make sure your bar is stocked with fresh fruit and seasonal herbs such as nutmeg and cinnamon sticks to add theatre to your serves,” said Kirkham.

“If a consumer sees their friend drinking a mixed drink or cocktail that is presented beautifully, they’re much more likely to order one for themselves at the next round.”

Food matching is also said to be an effective way to grow soft drinks sales in outlets.

Kirkham said that matching particular soft drinks with dishes “can help drive interest from consumers to make their visit more of an occasion”.

“Offer special promotions and deals on meals or bar snacks and nibbles to drive footfall, maximising your soft drink sales,” he said.

And Burgess, at CCEP, said pairing food with soft drinks “can have a huge impact on sales, and research commissioned by CCEP shows that if each person at a table of four orders two additional drinks, the total bill can increase by an average 43.7%”.

ST

- MIX

the festivities.”

And more premium products are apt to command higher price points at the bar.

“Seven out of ten adults are paying for better quality soft drinks with natural innovative flavour combinations,” said Horsman at Global Brands.

With customers seeking out different flavour profiles in drinks, more licensed premises are said to be including mocktails on their drinks menus – particularly around the festive season.

“Mocktails are becoming an increasingly popular non-alcoholic option as people look for a more indulgent soft drink, creating a great opportunity for licensees to increase soft drinks sales during the party season,” said Amy Burgess, trade communications manager at CocaCola European Partners (CCEP).

“Licensees can get inventive with mocktails by utilising interesting flavours from adult soft drink brands like Appletiser and Schweppes, to keep their offering fresh and exciting.

“With 29% of people claiming they would consider ordering a mocktail if offered, they represent a significant opportunity for operators looking to maximise their sales.”

Presentation is one of the most important factors in positioning a soft drinks offer as premium, according to Russell Kirkham, senior shopper

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soft drinks

Fresh look for historic range Heritage lemonade brand will hit TV screens in March

Cola brand is au naturel A NEW soft drink claimed to be the UK’s first “natural, Fairtrade and low calorie” cola has been launched into the market.

Bearing the Fairtrade logo on its packaging, Gusto Cola is said to be made from organic and Fairtrade cane sugar, organic stevia leaf extract, a non-calorie sweetener and Erythritol, a sweetener made from fermented plant material.

Gusto Cola is currently available in 250ml cans with each serving said to contain only 50 calories.

A spokeswoman for the firm behind Gusto Cola described the soft drink as “crafted using a blend of organic botanicals and spices, including African Cola Nut, Fairtrade Madagascan vanilla, Neroli, Cinnamon, Nutmeg and Coriander”, to create “a complex and authentic cola taste”.

“In a handy 250ml can, Gusto Cola is perfect for on the go refreshment and single serve drinks at social occasions,” said the spokeswoman.

“The versatile soft drink can be served neat, over ice and as a mixer with alcohol.”

S

OFT drinks giant Britvic has relaunched its historic lemonade brand R White’s with a revamped packaging design and new core range.

Available in three flavours – Traditional Cloudy Lemonade, Raspberry Lemonade and Pear & Elderflower – the new lemonades are targeted at adult drinkers.

The relaunched range is currently available in a 330ml can format as well as a premium 330ml glass bottle design which highlights the brand’s heritage.

Britvic plans to support the launch of R White’s with a £2 million media campaign in March 2017 that is expected to centre on the new design and flavours.

Kevin McNair, GB marketing director at Britvic, described R White’s as an “integral part of the Britvic portfolio of brands” and, with over 170 years’ heritage, “an important part of Britain’s soft drinks history”.

“The lemonade category has evolved considerably since R White’s lemonade was first made by Robert and Mary White in 1845, and flavours are now driving growth,” said McNair.

“With years of experience, a brand new range of flavoured variants and an attractive new look, R White’s lemonade is uniquely placed to deliver value growth into the category and further sales for the leisure and licensed sectors.”

• R White’s lemonade has been revamped with a core range of three fruit-flavoured variants.

Sparkling TV ad ADULT soft drinks brand J2O is back on TV with a new ad, giving carbonated variant J2O Spritz its small screen debut.

The J2O Pool Party advert features a full cast of inflatable animals, complete with monkey DJ and sunbathing mermaid, enjoying the core J2O range in the sunshine as well as J2O Spritz.

The six week TV campaign is currently running across ITV, Channel 4, Channel 5 and ITV 2 and includes slots on popular programs such as X Factor, I’m a Celebrity Get Me Out of Here! and Gogglebox.

Kevin McNair, GB marketing director at Britvic, said the firm was excited to bring “one of our most

iconic brands” back onto the small screen.

“The ad has been created to grab the attention of adult consumers with its subtle humour in order to drive sales in the run-up to Christmas – the brand’s biggest selling period,” said McNair.

“We’ve invested over a million pounds into this campaign, which also sees J2O Spritz feature on-air for the first time, and are confident that our customers will enjoy a festive boost to sales over Christmas as a result.”

Britvic launched J2O Spritz in 2015. The range includes Apple & Watermelon, Peach & Apricot and Pear & Raspberry variants.

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Pepsi is currently the No.1 dispensed cola brand in the UK in Total on premise in both value and volume vs. Coke on draught1 In blind taste tests 66% of consumers preferred the taste of Pepsi Max vs. diet coke and 60% preferred the taste of Pepsi Max vs. reformulated Coke Zero coke2 Pepsi Max has a combination of citrus, caramel and vanilla taste cues which compliment alcoholic serves by extracting not only the taste of the alcohol but also the taste of the acidic garnish found with a cola serve.

12 Pack available through Christmas from:

STOCK UP TODAY Source: 1CGA Total On premise Value and Volume sales 52we 11.06.2016. 2MMR quant blind taste test Aug 2015 (n=200 Nat Rep Sample). Reformulated Coke Zero: MMR quant blind taste test Aug 2016 (Nat Rep Sample).

Pepsi, Pepsi MAX and the Pepsi Globe are trademarks of PepsiCo Inc.

BRV351513 227x3201 V00.indd 1 BritvicPepsi -Pepsi SLTNSLTN - linda.indd

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2016 in review news

Turning back the clock

Back for a good cause

NEW owners have reopened a well-known Edinburgh bar and have promised to pass on their profits to good causes.

Harry’s, situated in Edinburgh’s west end, reopened last Friday (July 1) following a six-figure investment from new owner Beer for Good CIC, which claims to be the city’s first social enterpr ise pub group. It also operate s Southside Social on Buccleuch Street.

The group claims a share of the pub’s profi ts will be used to help disadvantaged youngs ters.

TENNENT Caledonian is set to tour pubs across Scotland with a new set of 8-bit ’80s/’9 0s-style arcade machin es.

Said to mirror well-known Wallie, the ‘Barcade’ games childhood games, such as Chappy and machines (pictured right) across Scotland from July will 25; venues will be announ tour pubs nent’s social media channe ced on Tenls.

Meanwhile, the Glasgow -based beer giant launch free gigs that were feature ed a series of d in pubs across Glasgow Dundee and Aberdeen , Edinburgh, from Sunday July 3 to Thursday July 7.

Amongst the 15 differen t artists were The Ninth Wave, Scope and Miracle Glass Company.

And Tennent’s has launch ed Gluten-Free T, a new ten-free lager.

5% ABV glu-

Importers fear Brexit cou

ld have ‘devastating effe

Cask honour for Butler THE Glenturret Distille ry has named Gerard Butler as the next famous name to feature on its ‘Bottle Your Own’ casks.

The selection followed an online poll asking people to identify individuals who were worthy of the honour and who have close ties to the area. There will now be a selection of limited edition bottles named after the actor, which will be available at Glentu rret’s distillery shop and on its website.

A capital investment

EDINBURGH First, the hospitality arm of the University of Edinburgh, has invested a claimed £1.6 million renovating its Masson House hotel property.

Situated on Pollock Halls Estate, the hotel feature s 29 bedrooms, which have been refurbished to “reflect a sophisticated and modern design” alongsi de the addition of new bathrooms.

The bistro menu has also been revamped.

MBE for Scotch malt master THE Balvenie’s malt master , David Stewart, has been awarded an MBE for his services to the Scotch whisky industry.

Stewart, who has dedicated nearly 54 years of his life to the sector, was presented with his MBE by a member of the royal family on Tuesday (July 5).

2 l SLTN l July 7, 2016

at T

Drinks woes for the on-trade?

ct’ on the industry

By Jack Walsh

• Imported wines are among VARIOUS importers that the work drinks that could increase with the Scottish on-trad in cost e have post-Brexit. expressed concerns about the impact Brexit has had on the pound, as well as the subsequent effects it could have on production costs, the price of drinks and future growth .

The decision to leave the European Union has genera ted uncertainty across the drinks importing sector, as the value of sterling continues to falter.

Derek Hoy, co-founder of Hippo Beers in Glasgow , said he is concerned that Brexit “could have a pretty devastating effect on the industry”. against the Euro, but The head of UK market that is can import wine to the because it is suffering UK and ing for Alliance Wine, due to if it is bottled here (or in James Brexit on world market any EU MacKenzie, said that “there s,” said country) it is not subject is Bell. to a lot of uncertainty at import tariff. Bell added the the mo“Wines from US dollar that ment and we will be watchi counif the UK leaves the EU, ng tries like Chile will be hit these carefully, along with everyon due to firms could lose this “tariff e the heavier impact it is else, as to what happen having vantage of about £1 per ads next”. on sterling.” case”, And Brexit’s impact on which he warned could the Leaving the EU could also affect value of the pound was imprices “quite significantly cited pact on wines that are at “the major issue” by Billy as bottled house wine levels”.

Bell, in the UK, said Bell. managing director of Wine Brexit could also impact ImCurrently, countries on porters. outthe price of beer, according to with the EU, such as Austra “It does not seem so lia, Hoy of Hippo bad Beers.

South Africa and New Zealan d, He said: “I think we’ll see pric-

Scots awards finalists an

MORE than 40 food and drink businesses spannin g the Highlands, Islands and Cairngorms National Park have been unveile ists at the Highlands and Islands Food & Drink Awards d as finalJudges from across the country gathered at Kingsm.

Inverness to whittle down ills Hotel in the list to 41 finalists.

Drinks producers who made Dunnet Bay Distillers, Highfer the final list for Best Drink included n Ltd, Speyside Distillers Walled Garden Trading Co Ltd, The Compa Food businesses who made ny Ltd and Tomatin Distillery. ner on the Square in Beauly, the cut for Best Eatery included CorHarbour Lights in Lossiem outh, Oban

es go up and people will have less money in their pocket. ” And the effect won’t be limited to imported beer, reckon ed Hoy. He said beer prices could generally be hit across the board, as brewers are already coming up against increased costs, adding that a container of key kegs recently increased by £850.

Brewers could also be faced with increased produc tion costs, according to Hoy. He said: “A lot of the equipment, the hops, the stuff that goes into beer, used to make beer, comes from outside UK, so it depends whethe the r it is affected by it.”

He added that these rising costs could also hampe r growth of smaller brewer the ies.

With views on the potenti al impact of Brexit continu ing to emerge as SLTN went to press, Hoy admitted that there could be further change.

He said: “Everything is up the air just now, but you’d in imagine it’s going to get worse rather than better, but we’ll just have to wait and see.”

nounced

Chocolate Company in Oban, The Pier, in Lairg, Sutherland, The Puffer Bar & Restaurant, in Easdale, and the Walled ing Company, in Fochab Garden Traders.

Category winners will be unveiled on October 21 at the Kingsmills Hotel.

Elaine Jamieson, head of food and drink at Highlan Enterprise, said: “It is great ds and Islands Highlands & Islands Food to see a strong field of entries in the & an evening of showcasing, Drink Awards and we look forward to celebrating and meetin g friends old and new on 21st October.”

• The EU referendum result split opinions in the trade (above), with the future still uncertain while at Holyrood, the Scottish Government launched its ongoing review of business rates, a long-standing issue for the trade, with next year’s rateable value revaluation looming on the horizon. p2 July 7, 16.indd 1

which can accommoda te 100 coloured linen fabric, has been ‘split’ into distinct covers, and features one areas wall clad in wood panelling, through the use of different one in styles of large square mirror tiles furniture and the central and one in a positioning of deep plum colour. the bar.

In the adjacent main restaurant Wood features throughout the main space, features include space – from the grey exposed parquet flooring stonework, an open fire and light wood panelling with a large on some antique mirror above it, banquette of the walls to bespoke tables and seating upholstered in exposed beams in the taupe fabric ceilings of the with cable-knit cushions running main restaurant and private the dining length of the area, and area; its use was key three of the in achieving the round red leather booths desired “light but warm” which feature look. elsewhere in the venue.

The bar itself, which has There’s also a frontage an open kitchen at the clad in small white hexagonal end of the tiles space. with a deep border in black hexagonal The overall look is one tiles at the base, has that’s “light a chunky lightbut warm”, said Kenny. coloured wood top inlaid with white “The brief with this was panels, and a glass-backe traditional d gantry with a modern twist; we’re featuring the same wood. really pleased with it,” he said.

Light wood panelling has been used “It’s very light but it’s on the walls and ceiling still warm and in this area, that’s a real trick. Jim and, opposite the bar, [Hamilton] is there are a great at coming up with number of twonew ideas and seater booths with new ways of doing square wooden things. tables and grey “We worked with leather upholstery people who have Traditional but – each with its own done some of our contemporary design other smoked glass light venues and pendant overhead. has put a modern they’re great to The light almost work with. spin on the building New England-style ’s “In terms of original features. look continues design, we try at the far end of and appeal to the bar where there are everyone; we’re two larger very inclusive with our booths separated by designs. glass panels, “We open early for breakfast and grey banquette seating and and tables coffee – that’s a big part opposite. of our business now – so we Beyond the bar, down need to create a couple of somewhere that everyone steps, a ‘snug’ seating feels area has been comfortable. It’s all about created where the bar making was previously people feel great – that’s positioned. It has a lower our aim.” ceiling and The Mill House project is furnished with four also took in large round the separate public bar, booths upholstered in which red leather, • The main features in accessed from the restaurant can be bespoke round wood The Mill House’s private or via its tables dining area (top) and main (above) are the vaulted own on-street entrance. upholstered in a stone-colouand chairs restaurant space ceilings with exposed beams and statement lighting.

Described as a contempora fabric, with large planters, red linen ry take mirrors and on a traditional pub, the candles adding the finishing space also touches. features a lot of wood Through in the main restaurant – this time space dark grey – as well as and private dining area more exposed it is the vast stonework and seats vaulted ceilings which upholstered in draw the eye dark green leather. initially.

And Buzzworks is not Exposed light wood panelling quite finished and with The Mill House yet. beams have been made a main There are six rooms and feature, with uplighting, a flat mirrored upstairs which the company globe light pendants plans hung at varying to develop into seven heights the length of or eight letting the ceiling in the rooms within the next restaurant area, and a year. central light For now, The Mill House feature in smoked glass is in the private to trade very well – although continuing dining area.

Kenny is quick to stress that it’s The private dining area still early days. itself is “It has exceeded our separated from the main expectations restaurant but we’re still in the launch area with a chain feature phase – in a lattice it opened at the end of design; there’s also a November curtain which and it’s only February; can be drawn for more September or privacy. It’s October will tell us more,” furnished with a long he said. light wood table “We’re not getting carried and chairs upholstered away but in the stonewe’re really pleased with it.”

Fresh new look for historic inn

Buzzworks puts a conte

A

T more than 300 years old, The Mill House in Stewarton – the newest venue to join the Buzzworks stable – is the oldest property the company has refurbished.

Its location also represents the smallest town in which the Ayrshire group operates, and it’s the furthest ‘inland’ from the company’s Prestwick base.

Despite its differences to the existing venues in the portfolio, which, apart from The Longhouse in Kilmarnock, are located in the coastal towns of Ayr, Prestwick, Troon and Largs, The

mporary spin on 300

Mill House “ticked a lot of boxes” for Kenny, Colin and Alison Blair siblings behind Buzzworks. – the “We had a good gut feeling about it,” Kenny told SLTN. “Stewarton is a small town – the smallest we’re in – but for all that the population is around 8000, there’s 13,000 within three miles of the town centre and about seven roads leading into it.

“It’s also got a good high street.

One of the things we looked we came to see the property at when was the number of empty shop units and there

Neil@bccqs.co.uk 01415795900 650 Dumbarton Road,

Glasgow, G11 6RA

year old Stewarton pub

weren’t any.

“And it’s within the hour from Prestwick. We’re still in Ayrshire but this is the furthest up we’ve come.

“It’s a big property and it has a lot of history – it’s the oldest we’ve done.

“It ticked a lot of boxes for us.”

Boxes ticked, Buzzworks bought the pub in January 2015 and assembled a team of design and refurbishment specialists it has worked with before, including designer Jim Hamilton, Kilmarnock-based Transition Interiors, project managers BCC QS and Murray Timber Products.

murray

timber mtp produ cts

Hardwood Flooring Specialists

BCC

_____

Award Winning Restaurant

news

24 l SLTN l February 18,

Project Managers

The brief for the project, which was completed between last June and November, was to create interior which was contemporaan ry yet traditional.

Aside from the addition of a glass vestibule at the front of the property, the external footprint of the stone building remained as was.

Inside, however, was a different story.

With the previous interior stripped out, the team had a blank canvas in which to create the new look.

The large L-shaped main space,

Further expansion of

Attention to detail

Murray Timber Products 86 Telford Road Lenziemill Industrial Estate Cumbernauld Lanarkshire G67 2NJ

“We were delighted to be chosen once again by the Blair family as the fit-out contractors for this stunning new Buzzworks venue.

“As with Lido in Troon, Transition Interiors carried out the full shopfit – from a new full commercial kitchen and bespoke stainless steel underbars through to the limed solid oak furniture, doors, tables and decorative wall cladding.

“The Mill House is a great addition to the Buzzworks portfolio as the materials used and the furnishings have a welcoming warm feeling to them so it will be a haven in

Wishing the team at The Mill House all the best for the future.

Tel: 01236 723 308 Email: info@murraytimb erproducts.co.uk www.murraytimberprodu cts.co.uk

2016

group’s diverse estate

on the horizon

04/07/2016 14:58

news

the winter and yet stunning in the summer.

“Once again through Colin Blair and designer Jim Hamilton we have helped create a magical venue where everywhere you look there is an interesting design detail; from the rope-clad circular table bases to the solid oak limed tables to the hanging chain separating the private dining room with its massive oak dining table.”

Stephen Brownlow Managing Director Transition Interiors

Delighted to be Buzzwor ks’ Specialist Shopfitter, Kitchen and Bar Contrac tor at the Millhouse.

Waverley House, 16 Lawson Street, Kilmarnock KA1 3JP Tel: 01563 573200/531411 • Fax: 01563 530220 Email: post@transitioninter iors.co.uk www.transitioninteriors.c o.uk

Team effort drives Numbers add up Manorview growth at Prestwick Quirky concept going down

February 18, 2016 l SLTN

l 25

a storm in Ayrshire, oper ator says

bar

lion extending and refurbishing leisure Bowfield – the hotel and

By Gillian McKenzie e vilRevolution Bars Group, club near the Renfrewshir the EclecUMEROUS neat bundles tic Bar Group at its Edinburgh lage of Howwood where ROM the mural of a pink is based of architects’ drawings venue Lola Lo, and Signature company’s head office flamingo riding a pennybecome and artists’ impressions Pub Group.

– to create what will farthing which adorns bedroom Ready to take the next of luxurious bar and the building’s frontage the group’s “flagship” venue. its step and and open his own venue, also grown has interiors cover the boardroom the Manorview bowler Livhat light shades of ingstone looked at sites table, giving an indication the windows to the Barbie in leasehold division, Manorview in the Manorwith doll capital (MPP), s the volume of projects but said swinging on a crystal decanter “the numbers Pub Partnership Group Applewere crazy”. view Hotels & Leisure light pendant (Miley the acquisition of the Cyrus late last However, a conversatio currently has on the go.

Wrecking Ball-style) and bank Inn in Larkhall n with eswi-fi a rep from Heineken (Star And as managing director password ‘yerdasellsavon’ year, which took the MPP Pubs about SLTN dis& Bars’ parent company) Steve Graham tells played on a cinema-styl tate to five. pointis in his e light was ed Livingstone in the direction each one, it’s clear he box, the recently-op And the company, which ened 7 of the pubco’s website. element.

Saints certainly brings established in 2007, continues someacquisi“I thought it was a way He readily admits he relishes thing different to the Ayrshire to scope out potential of t asand having my own place the property developmen as town of Prestwick. tions for both the leasehold because just the ingoing costs were pect of his job – which is And although Nick Livingmanaged estates. very acshortHocessible and it meant well because there’s no stone, who launched the But it is Boclair House I could across venue lion’s do it myself without a business age of refurbishments in June, concedes the design tel that has enjoyed the Steve attenpartner,” he said. the burgeoning group for a “slightly dialled down” is share of the company’s ver“Then this place came up to get stuck in to. sion of his original concept, tion in recent months. and , it’s everything just lined up. at the end of Last month Manorview open to clear Due ‘quirky’ is still very much Inprop“It’s a town I know well which won the 2015 SLTN the watchword at the Star March, the grade B-listed and Pubs 1802, it meant I could move home • Manorview boss Steve Graham dependent Multiple Operator & Bars leasehold outlet, erty, which dates from has been “It’s probably the project associawhich restored Ayrshire and just plough to said Boclair House Hotel of the Year Award in terms previously traded as traditional has been painstakingly evethat’s escalated most in , • Nick Livingstone said the rything in to getting the the group’s most challenging tion with Smirnoff, completed and so pub the Eagle. quirky and renovated by Manorview venue date. of the of the work we had to do in design of 7 Saints is intended up and running.” refurbishment project to a £300,000 revamp he told “As an independent single to which bought the building what we had to spend,” opmake the bar stand out.

Livingstone got the keys nightclub below its Coatbridge It features erator with not much summer 2014. on process, venue SLTN. money work by artist Will McEvoy.

November 16 and planning and appeals project, which pub Innishmohr; the million, behind year-long £2 The continme extenI budgeted needed ‘ret“We the to give unued trading the Eagle will see a 40-bedroom got of comprises two rooms – the bar a real while above the bar; and, hanging we had a contingency and sion added to the property, derway weddings point on, ro’ 1990s£2.5m plans spent commodati for of we difhis rooms, above the stepped gantry, £200,000 but which already has 28 in March is a themed own ference and functions. That’s why winning concept to large ‘rusted’ clock face in the end.

Multit function room extended the 2015, saw I Independen fea30s and knew we’ve were make a big exactly the SLTN finalised. and turing a neon number “It’s the oldest property Award accommodate around 200 the firm ‘7’ and We’ll continue to Sugar, it’s Then, in April ple Operator of the Year impact,” Liv. containing cogs found what I wanted done and I think because with all public areas refurbished

by Livwhich is with. of this year, ingstone told means so much. ingstone on the family grow carefully; we’re work listed we had more to deal is why Once complete, Bowfield, Space ID farm – to do before I described the £150,000 “I think the diversity SLTN. will bethe clock face is actually “We replaced the windows, impact which is set in 15 acres, more not just expanding for – the de- repaired wood as refurbishm ent we’ve seen less of an “The the roof, took down, made to look like rusted signed the lease. with – be- venue come Manorview’s “flagship” sign firm drive limitneeded metal l o u n drink gutit. the the of Star from back a Pubs bold put sake and and is one of several pieces the restored arvenue. w h i c h gey with in & Bars got unentire approach tra Cold, Foster’s, cause we have pushed other to to the outlet by artist Will tering, repointed the Amstel, on The group also intends and we’ll do that if we McEvoy a focus on stone derway, make an impact on the Birra Moretti and Red eas of the business to compenmost recently worked of with take it Hamil(he is also behind the wall building; there’s been no high Stripe, sales; Livingstone working launch The Citadel in elsewhere because 7 muRnB and dance music. street and a premium spirits sate for any drop in wet on the Manorview’s £2.5m revamp Saints months; rals throughout the venue). inleft unturned. range 5%and stand out from the – and eight-week project with ton during the next 12 won’t have a tangible The group, whose outlets and big boys. with gins such as Aviation wet sales are down between Rough The Busby Hotel in 2014 It needed to be quirky, of the link Furniture in 7 Saints John“It’s like a new building and mainDesign and Dimension there. Glasgow is a possibility and has a refurbishment is an clude The Lynnhurst in is fiveand it also had to be laid-back Death’s Door, the cocktail and 10% but we’ve compensatShopfitits 26-strong in-house Caseclectic mix of booth l in the standard of the place list comting.

– people have said it looks newly-acquired Cornhill seating stone and The Commercia it and and unpretentious and features drinks like Wrecking ed for that in other areas. tenance team led by the like separated by mesh panels weeks star. I’m excited about appeal t beThe unit was stripped something that you’d tle pencilled in as a “long-term feaWishaw, is also just two to everyone.

Ball (Absolut Raspberri, it doing the “We invest a lot in training pany’s property developmen out about find – turing confident Boclair ‘love I’m lock’ padlocks like Milet the the walls were taken back Finnieston; I think it could in project”. away from unveiling dori, lemon juice and cranberry cause you can’t afford to“When I sat down with Star director Anthony Cowley. to the more also the Pont des Arts bridge counnumbers.”

I niece brickwork, the large horseshoe my And there could well be work in some towns.” in Parhaving House Hotel – a former and branch refurslip; knew Boclair root juice) at what quality The and doors I wanted White Manoris, high tables made from Trash (Evan to do and north Once the bar was removed and a buildproperties joining the While Livingstone admits cil building in Bearsden, I knew how I wanted Williams Fire bourbon new bar Fallon [Cowley] as operations bishment has seen the he claimed scaffolding planks respent to delivHouse open in a fortnight’s layered the fold. counter has view relocated looked previously and to of Glasgow, which it has great. was is er at to turn with it. other sites, the side to I had a full deck of cards director a mix of milk, cream and ing, which stress poles, a working arcade g into time, attention will Duncreate more floor space But Steve is quick to said he won’t do anything he game £2.5 million transformin beforevery Frangelico and served “Barclays have been I is for cussigned the lease – the headquarters of East e jobs on existing until table, mismatched chairs number of maintenanc with hotel. ‘target’ no a tomers, educaboutique next there’s relationship one year. Until then, the focus and of the two front a 12-suite whole concept.” before bubblegum tattoo). supportive. The bartonshire Council’s stools, and purple leather properties in the estate been trances to the venue was enis firmly on the Prestwick outlets. sofas.

As if that wasn’t enough, project Livingstone Even the name of the 160-cagetting stronger; they’ve closed tion department, completely unit.

The quirkiness even extends Cornit’s on to the next major off to make space for an shoulder , who is from the lounge “We want to keep on growing “I’m really happy with Manorview acquired pacity outlet, which trades standing shoulder toAyrshire open overhauled to create a town of Cumnock, how it we’ll to the toilets, with the a nine– the extension and refurbishunkitchen, and the windows turned out and it’s going as opportunities arise but a function ladies’ hill House in Biggar – had restaurant, til us. not 2.30am and with only – were bar really done at have featuring Bowfield. weekends, we of his acres homement bold, tropical decor has te lowered by around four well,” he said. continue to grow as bedroom hotel set in ten inwork,team. prompted its fair share he had spent more than “And we’ve got a great feet room which can accommoda while, in the gents’, Manorview has already it Cornhill of quessit create large picture windows.to me to working “After the first five weeks carefully and without comprothe uriwhich it has renamed a decade tions (7 Saints is so-called which It’s all very well for up to 150, and 12 individually propernals and sinks are made for a number vested in the property, deals In terms of the design, extenwere 35% above target we mising quality, buying from Castle – at the end of February; of the refurcause there are said to be bemanaged there’s here and talk about designed suites; outside, we’re and beer kegs; and the beer former bought in March 2012, seven no shortage of quirky projects pub groups, gainout on growing. ties and adding value; garit is poised to turn the ing experience streets in Prestwick named features and the properties and sive work was carried den, which Livingstone the sake in bishing the gym and changing af(beyond the bowler hats that in- in all aspects of and the “Prestwick is a really vibrant not just expanding for built Alexander Cullen Church – a running ter saints). but you’ve got to have a business. the property’s exterior and himself and includes furniture He took his rooms last year. in Barbie doll). place and I still can’t of it,” he said.

Hamilton into The Citadel first part-time Despite the local connection, frastructure and investment gardens landscaped. in believe job in the trade made from wooden funcThe next stage of the developthe The bar frontage is clad this site was available “I like the diversity we have pallets, bar and restaurant with at something to get Livingstone thinks 7 Saints the age of 18 while trainstaff and that’s the Steve admits it has been ” expected in and I is pubs, an which have outdoor we secured ment, that tiki bar and a ping corrugated iron and got the opportunity. Then the group – of tion suite; and, having ingon.” a name and a concept that is as an engineer and, after wooden we’re really focused group’s “most challenging acto pong table. underway in the next couple can a pallets and features a reclaimed given the support and free be clubs, leisure and gyms, with the spend planning permission following spell date, travel. to working three-year a project in rein bars The drinks have an equally it in Spain, months following railway sleeper foot-rest; to deliver my vision was a lengthy appeals process, returned to Scotland and “I think how we branded mesh increasing as a result. phequirky flavour. £3 milroles cages holding glasses and nomenal. plans to spend around with G1 Group, Belhaven, name is more important the botAlongside a draught than tles of wine are suspended “I’m absolutely over the range the name,” he said. moon which includes Heineken 6 l SLTN l September 1, 10 l SLTN l March 17, 2016 and I want to push on Ex2016 “We use the number 7 and see a lot how far I can take this.”

By Gillian McKenzie

N

F

• 2016 has seen no shortage of venue refurbishments and new outlets opening.

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T

• Rural pubs continued to feel the pinch of the lower drink driving limit and Aberdeen operators had to square up to the oil crash all while the minimum price legal battle rumbled on. That being said, a Budget which saw wages rise but duty frozen was a welcome reprieve from the tax increases of the past.

• Stars of the trade were out for a well-earned knees up in November as Paddy McGuinness led proceedings at the 21st SLTN Awards.

December 8, 2016 l SLTN l 37

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Planning to sell your business in 2017?

The Scottish Licensed Trade News can showcase your business direct to the licensed trade.

• With over 15,000 copies circulated every fortnight, our property pages are the ideal place shout about your business.

To discuss further please contact Stuart on 0141 567 6029

property

New owners for loch-side resort Expansion plans on the horizon for Piperdam

A

GOLF and leisure resort near Dundee has changed hands in a deal brokered by Colliers International.

Spanning some 600 acres at Piperdam Loch, the Piperdam Golf and Leisure Resort offers 77 holiday lodges, 27 holes of championship golf course, and a wedding and conference venue.

Founded by the sellers in 1989, the business has been acquired

by UK holiday park operator Coppergreen Developments Ltd, which has plans to expand the resort. Coppergreen secured a £25 million funding package which

will also support the addition of 28 lodges as well as mountain bike trails and quad biking.

It is great to see this level of investment in Scottish tourism.

David Copley, who founded Coppergreen with wife Donna and Richard Sidi, who will retain a non-executive role going forward, said: “We are focused

on thoughtfully and sensitively expanding the site so that even more holidaymakers can enjoy first-class accommodation in beautiful surroundings.”

Richard Moss, head of Colliers International’s parks team, who advised the sellers along with specialist teams at Harper Macleod solicitors and Findlay & Co chartered accountants, said: “It is great to see this level of investment in Scotland’s tourism and leisure sector, which shows great confidence in the product, the area and the sustainability of Scotland’s tourist pull.”

Inn on track for new owner OPERATORS looking for a village pub might be interested in The Railway Inn, which is on the market through property firm Christie & Co. Situated in the Angus village of Friockheim and said to date back to 1889, the Railway Inn comprises a public bar and a games area which features a pool table and darts lane. There’s also a commercial kitchen, giving new owners scope to introduce food; and, above the pub, three-bedroom owner’s accommodation.

Sam Wilson, business agent at Christie & Co, said the sale of the Railway Inn is a “good opportunity for a new operator to take on a well-established business”. “This well-run, established business would suit either a first-time buyer or an experienced operator wanting to relocate to a rural Scottish village,” said Wilson.

Offers over £190,000 are sought for the freehold.

• The Railway Inn, located in Friockheim, dates back to 1889.

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property

Local snaps up Moray inn • The Rio Café has a “loose ‘70s theme”.

West end bar new to market OPERATORS seeking to make a move into Glasgow’s west end might be interested in the Rio Café which has come onto the books of property firm CDLH. Occupying a corner position on Hyndland Street, the Rio Café is described as an “easily-managed single bar operation” which attracts a mixed clientele of locals, students and business professionals and is said to enjoy strong daytime and evening bar trade.

The 50-cover venue currently has a “loose ‘70s theme” with timber flooring and booth seating.

Downstairs there is a full height basement area which houses the beer cellar and spirit store as well as general storage space.

CDLH described the Rio Café as a “fantastic west end business, with a loyal and regular customer base”.

The leasehold is being marketed at offers over £70,000, and the rent is currently £30,000 per annum, with the next review in February 2020 and the lease running till 2025. There is a tenant’s option to purchase the freehold in July 2019; there is also a tenant’s option to extend the lease for a further ten years until 2035.

Borders eatery changes hands AN Italian restaurant in the Borders which has been owned by the same family for over 30 years has changed hands.

Sergio’s in Hawick was sold on behalf of Sergio Antonacci, whose family have run the restaurant since 1983, due to his retirement from the trade.

Described as a “well-run business”, the 60-cover eatery was acquired by Eric Desneuf for an undisclosed sum from an asking price of £38,000.

Lucy Doherty of Bruce & Co, who handled the sale of Sergio’s, said: “I was delighted to be involved with this restaurant business sale.

“Throughout the sale process my priority was to keep in close contact with both parties and keep them informed.

“I wish them both all the best in their new ventures.”

A PUB in the Moray town of Lossiemouth has been snapped up by a local resident making his first foray into the licensed trade.

The Coulard Inn was acquired by John Martin for an undisclosed sum from an asking price of offers over £250,000 for the freehold in a deal brokered by Christie & Co. The inn is said to be popular with local customers and RAF personnel from the nearby Lossiemouth base, as well as visitors to the area, which is said to be popular with sailing and golf fans.

Ken Sims, director at Christie & Co who handled the sale, said: “The Coulard is a valued pub in the middle of a residential area, and is an asset within the local community. I’m sure that the residents of Lossie will support John in his new venture.”

A rosy offering in Restalrig New owner sought for historic Edinburgh public house

A

PUB in the Edinburgh suburb of Restalrig has come onto the books of Cornerstone Business Agents.

Featuring what Cornerstone describes as a “very interesting” history, the Bunch O’Roses is in a location said to have been occupied by a public house since 1780.

A public house has occupied this site since 1780.

The pub is said to have acquired its name because a bunch of roses was placed in the window to signify that the bosses from the nearby railway yard were in having a drink.

Barry McNeil, director of Cornerstone, who is marketing the Bunch O’Roses with a guide price of £275,000 for the freehold, said the business currently trades from wet sales only but the property has a kitchen, giving new owners scope to introduce a food offer.

“Our client has owned and run the business for the last 14 years and it is

• Bunch O’ Roses is said to feature both an interesting history and opportunity for expansion. very unusual in today’s licensed trade to have an owner with that length of service,” said McNeil.

“Our client has placed the business on the market as he is looking to retire

and an excellent opportunity has arisen for a motivated individual to acquire a well performing pub, producing good barrelage, located in the Restalrig/ Craigentinny area of Edinburgh.”

40 l SLTN l December 8, 2016

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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

• Valentine’s • Rugby Season • Gin & Premium Tonics • Soft Drinks & Mixers • Venue Designers & Contractors • Utilities • Insurance • Catering Equipment • Food Hygiene Training

February 2nd • Breweries • Premium Brands • Bottled Water • Cellar Management • Technology • Finance & Loans • Free-from

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

UPCOMING FEATURES

January 19th

Wishing all our readers a Merry Christmas and a Prosperous New Year

46 l SLTN l December 8, 2016

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INTERIORS

THE PREMIER NAME IN SCOTLAND FOR REFURBISHMENT WORKS

WALL SEATING SPECIALISTS

EST. 1 9 9 9

New & Recover     

part of Dining

Chairs UK

Contact us for expert advice on all aspects of refurbishment works All carpet & flooring supplied and fitted Our priority is to minimise disruption to your business Estimates are always FREE - distance no object All work carried out by expert tradesman BONO

FLIGHT

6-10 CHURCH HILL PLACE EH10 4BD Tel: 0131 447 5677

www.laidlawcontracts.co.uk

…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

SECURITY

STOCKTAKING FREEPHONE

01506 854 7000 Local stocktaking services to the Licensed & Retail Trade throughout Scotland

Email: info@abacus-stocktakers.co.uk www.abacus-stocktakers.co.uk Abacus stocktakers 39b West Main Street, Uphall EH52 5DR

ADSTOCK STOCKTAKING CONSULTANCY & INVENTORY SERVICE EST 1976

CONTACT : info@adstocksolutions.co.uk TEL : 0131 332 0875 OR 07774 266425 December 8, 2016 l SLTN l 47

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SIGNS

Nationwide Coverage Bar & Restaurant Sign Specialists

0131 315 2800

www.bailliesigns.co.uk TOILET LOCKS

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