SLTN Jan 8 2015

SLTN - dedicated to the trade

www.sltn.co.uk

January 8, 2015

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SLTN - dedicated to the trade

January 8, 2015

www.sltn.co.uk

Lower level could have bigger ramiďŹ cations than smoking ban

Drink drive limit impacts on trade

By Gillian McKenzie THE impact of the lower drink drive limit on the Scottish trade could be greater than that of the smoking ban.

SLTA chief executive Paul Waterson said the reduction of the blood alcohol limit (from 80mg per 100ml of blood to 50mg from December 5, 2014) is likely to hit the trade hard, particularly mid-week after work and Sunday business.

Waterson said general uncertainty among people over the new limit means many will opt to not drink at all. “It’s a game changer,� he said. “We’ve been saying for the last ten years that we didn’t need this. Our position was that 80 [mg] worked and was realistic; people knew what it meant.

People are uncertain about 50 [mg], they don’t know what 50 [mg] is. “People who liked a pint or a glass of wine after work or with

s 7ETHERSPOON PLANS TO ADD TO ITS 3COTTISH ESTATE WHICH NUMBERS MORE THAN PUBS IT LAUNCHED 4HE #ROSSED 0EELS IN 3TIRLING LAST SUMMER

JD Wetherspoon eyes expansion PUB giant JD Wetherspoon aims to open a further 20 outlets in Scotland over the next ďŹ ve years.

The move is part of a wider expansion plan to open a total of 200 pubs across the UK and Republic of Ireland.

Wetherspoon, which currently operates more than 930 pubs, including more than 70 north of the border, said the ÂŁ400 million investment will bolster its 34,000-strong workforce

with a further 15,000 jobs, 900 of which will be in Scotland. The ďŹ rm is due to open its latest Scottish pub – The John Fairweather in Cambuslang – this month.

Meanwhile, the pub ďŹ rm said it has come to an agreement with Heineken to stock a range of its products in its UK and Republic of Ireland pubs.

It comes weeks after Wetherspoon announced it would de-list Heineken products from its estate.

Licensees thrown a ‘lifeline’

inside

PERSONAL licence holders in some parts of Scotland who failed to notify their board of completed refresher training in time were thrown a “lifeline� late last year.

Glasgow, Edinburgh and Dundee licensing boards gave PLHs who missed the November 30 notiďŹ cation deadline a period within which to surrender their personal licence and, therefore, avoid revocation and the ďŹ ve-year ban on applying burns night

A poetic chance to boost whisky sales Operators advised to use

tastings and food pairings

to attract customers

connection which can capture this to should be in a great position promote Scotch whisky.�

25) falls The Bard’s birthday (January which offers on a Sunday this year, daytime events more chance to arrange on trade. and capitalise further is a chance to This, say drinks ďŹ rms, the customer offer tastings and engage further in Burns Night. a Sunday “As Burns Night falls on daytime this year, it is key to offer secure the events to ensure they highest amount of engagement possible,â€? said Frazer McGlinchey, Laing, director brand adviser at of independent Balblair Whisky. bottler Douglas also is “It Laing & Co. important for “Plus the fact it’s venues to host our national drink, Burns Night it’s a great way to interesting and engaging sales of of the iconic raise awareness and increase Burns tastings so the tradition to Scotch whisky in the run-up day is upheld. audiences, Night itself.â€? “To engage with newer timed to a contemporary And the occasion is ideally whisky bars and pubs can put proďŹ le of Burns Night capitalise on the high spin on the traditional ights, as over the festive period. supper by offering whisky pairings.â€? “Following the busy Christmas well as food and whisky Burns Night of the and new year period, With whisky a key part to is a great represents a further opportunity celebrations, Burns Night national drink,â€? new drinkers to showcase Scotland’s opportunity to attract sales and said Katy Macanna, UK the category. at Ian Macleod sales director marketing co-ordinator Jim Grierson, on-trade portfolio Distillers. at Maxxium UK, whose minds during licensees.

Grouse, The generate more income for “Whisky is at the top of includes The Famous whisky producers say, can Burns Night said: “In order s Burns-themed activity, this time of the year and Macallan and Laphroaig, position. to try whisky that customers maintain covering helps to encourage a stock a variety of whiskies must be for its brands, entry level “In addition, there is evidently for the ďŹ rst time, brands whisky-based cocktails blended and malts, from particular (for The deluxe.â€? link with food during this clearly visible on the back-bar. including The Amber Glow brands through to super outlets attention to Sour (for celebration and on-premise “This will draw visitors’ Macallan), the Orcadian them to ďŹ nd Orchard (for the bottling and prompt Highland Park), Smoked the Laphroaig out more about the liquid.

The Black Grouse) and encourage “Staff should also actively Smoked Peat Sour. and different And the occasion is customers to try new 12 a prime opportunity expressions with Two shots Highland Park to encourage existing meal. their year old Two shots Laphroaigmalt whisky drinkers to “Providing One shot freshly squeezed Quarter Cask single trade up, according drinks menus will lemon juice Scotch whisky to David McGowan, also encourage ½ shot sugar (gomme) head of trade One shot freshly squeezed customers to try syrup relations, Scotland, at lemon juice whisky for the ďŹ rst Dash of bitters (optional) Diageo. time as the range ½ shot sugar (gomme) licensees ½ egg white (optional) of choice open to “To drive whisky sales, syrup brands them will be more apparent.â€? and malt should always give whisky Dash of bitters (optional) then back-bar, Shake together and Traditional drams of blended sell prominent space on their usually ½ egg white (optional) premium serve in a short glass. whiskies, said Grierson, and include a variety of ensuring well during January. short and non-premium offerings, the potential Shake and serve in a see what is on But he also highlighted s 3UPPLIED BY -AXXIUM 5+ consumers can easily he said are glass. Garnish with orange opportunity to of whisky cocktails, which offer and be given the popularâ€?. should zest. “proving to be increasingly trade-up,â€? he said. “Retailers of number a s 3UPPLIED BY -AXXIUM 5+ Maxxium is promoting

and history T’S not just about culture operators with – Burns Night presents to boost sales a lucrative opportunity this month. some of the That’s the message from ďŹ rms, who country’s leading whisky an essential say the date should be calendars after addition to licensees’ the busy new year celebrations.to grow They claim it offers a chance range of vast proďŹ ts through Scotland’s

I

whiskies. a Burns supper “A Burns supper isn’t or two,� said Cara without a good dram

Whisky is at the top of minds during this time of year.

Laphroaig Smoked Peat Sour

10 s SLTN s January 8,

2015

The Orcadian Sour

Licensees should stock a range of whiskies covering blends and malts.

19/12/2014 09:39

not be affected by the consequences�.

Licensing lawyer Jack Cummins of Hill Brown Licensing welcomed the fact some boards gave the option to surrender. “The boards which simply proceeded to revoke licences can’t be faulted for applying the law – but the extra-time surrender lifelines provided by some, including Edinburgh and Glasgow, deserve applause,� he said.

for a new one.

Glasgow allowed those who missed the deadline to surrender their licences until December 15, Dundee accepted surrenders until December 26 and Edinburgh licensing board permitted those affected to surrender personal licences up until Monday (January 5).

Edinburgh board convener Eric Milligan said PLHs were given the chance to surrender licences “so that businesses will

Poetry in motion Burns Night presents an opportunity to increase whisky sales in January pages 10-15

A brave new world

new year, new career

Pubcos eye new talent in the Scottish trade Firms highlight high pub

standards as they hunt

qualities Smith said there are many talent in for in a potential HERE is a deep well of Admiral Taverns looks – and pub the Scottish on-trade licensee. harness to being a companies are keen to “[Attributes] essential trade’s emerging are having a that and work with the successful pub operator and showing stars. strong vision for the pub, SLTN said a real desire Pub ďŹ rms contacted by passion, enthusiasm and she of opportunities there is a broad range to serve the local community,â€? market in available in the leasehold said. which Scotland.

Manorview Pub Partnerships, coupled is another And the pubcos said that, was set up in March 2014, of support new talent. with the increased levels ďŹ rm looking to attract rarely been manager Mark they offer, means there’s Business development seeking to Hannah said the a better time for those ďŹ rm aims to build make the move upon what he to running described as a their own pub “healthy appetite business. for operators Admiral looking to take Taverns, which on leasesâ€? with re-established Manorview. its presence operators who north of the “We want to work with up 18 pubs excited by the border after snapping are as enthusiastic and said it is said from Heineken last year, licensed trade as Manorview,â€? its Scottish developing to committed Hannah. open days in been so high estate. It plans to hold “Never have standards prospective the level of Scotland this year to give in the pub environment, meet business of product. lessees the chance to service and the quality from the ďŹ rm. our development managers “When recruiting we want is a vision of offering “Working with Admiral partners to share our Smith, experience partnership,â€? said Suzanne every customer a quality the pubco. for value for head of recruitment at in quality surroundings of a “We work within the parametersthe money.â€? plan for on a shared, agreed business When it comes to embarking the with a proven pub whilst actively encouraging new venture, operators own ideas.â€? licensee to develop their

for ‘business minded’ operators

T

A strong customer focus and entrepreneurial spirit are the most important things.

s Pubcos said on-trade experience

is valuable but experience

trade have track record in the licensed and a better chance of “expanding according getting a funding packageâ€? wants to Hannah, who said Manorview in the tradeâ€?. to work with “the best agreed Clive Chesser of Belhaven is valuable that on-trade experience but not essential. focus “For us, a strong customer are the most and entrepreneurial spirit Chesser. important thing,â€? said ethos “At Belhaven, our recruitment people who is very much about ďŹ nding pubs as we are as passionate about are.â€?

Pub companies set sights on talented new operators this year

running a venue is not essential.

& Bars Chris Jowsey of Star Pubs the agreed, adding that although in the work ďŹ rm suggests operators they know for a on-trade ďŹ rst “so that environmentâ€?, fact that they enjoy the “lots of it is not essential to have pubâ€?. experience running a “We’re seeing a combination of people new to the industry, and multiple experienced operators, pubs,â€? said operators taking on our type of Jowsey, adding that the looks for lessees Star Pubs & Bars operators and are “business-minded entrepreneursâ€?.

ors Help at hand for new operat to “We work with our partners identify training requirements Training and work with Tennent’s to Academy and our suppliers ŤOOHG :H HQVXUH WKHVH DUH IXO XSSRUW DOVR RĹŚHU EXVLQHVV V packages to all our partners and providing accountancy PRQWKO\ ERRN NHHSLQJ VHUYLFH ŤQDQFLDO EXVLQHVV UHYLHZV DQG DVVLVWDQFH Ĺ“

- Mark Hannah, Manorview

16 s SLTN s January 8,

2015

DFNDJH Ĺ’:H RĹŚHU D VXSSRUW S K LQFOXGHV IRU DOO OLFHQVHHV ZKLF working with an experienced W PDQDJHU EXVLQHVV GHYHORSPHQ of and access to a range WUDLQLQJ LQGXVWU\ DFFUHGLWHG HVQĹ?W ŤW FRXUVHV 2QH VL]H GR ĹĽHFWV DOO DQG RXU WUDLQLQJ UH of that with the sole aim their grow to helping licensees Ĺ“ EXVLQHVVHV SURŤWDEO\ - Suzanne Smith, Admiral

Taverns

lessee “Every new tenant or EHU RI KDV WR FRPSOHWH D QXP LQJ LQ WKHLU FRXUVHV EHIRUH VWDUW P OLFHQVLQJ SXE 7KHVH UDQJH IUR HOODU WR ŤQDQFH DQG IURP F safety and management to food QHZ DQG K\JLHQH DUPLQJ ERWK with the experienced licensees skills practical and essential of needed to make a success WKHLU EXVLQHVV Ĺ“

- Clive Chesser, Belhaven

18/12/2014 14:54

pages 16-20

Sunday lunch just won’t do it.

And people who went out for a drink or two mid-week won’t do it if they have to drive the next morning. “This will have a massive effect – not just on pubs but on the whole industry. “It will have severe ramiďŹ cations for many premises. “I think it will have a greater impact than the smoking ban.â€?

Michael Robertson, who runs McPhabbs bar in Glasgow, said he has seen a change in people’s drinking habits since the lower limit came into force. “A lot of people that used to come in for lunch and have a pint or a glass of wine aren’t having anything alcoholic to drink now,� he said. “We stocked up on Beck’s Blue beforehand so we had an alcohol-free option and I’m planning to add more alcoholfree beers and wines but there’s only so much space in the chillers.�

Ben Smith, who runs the Riccarton Inn in Currie and the Kinleith Arms in nearby Juniper Green, said he has also seen a shift in customers’ drinking habits since the new legislation was enforced. “There has been an impact on after work trade,� he said. “We’ve had a few more people asking for shandy rather than a lager. But a lot of people who used to come in for a pint after work have stopped doing it.�

After work business has also been impacted at Kilmaurs pub and restaurant the Weston Tavern.

Owner Sheila Wilde said regulars who would previously have had a pint on their way home from work are now opting to go straight home. “You’re talking anywhere up to six or eight people [a night], and if you take that hit ďŹ ve days a week that’s quite a lot for a small business,â€? said Wilde.

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news Eatery in the spirit of giving S K C A R THE T ...

E F I L OF YOUR NAME: Emma Murdoch JOB TITLE: Bartender VENUE: The Record Factory HOW LONG HAVE YOU BEEN IN THE LICENSED TRADE? I’ve been in the licensed trade for almost a year.

WHAT ARE THE TOP 3 TRACKS OF YOUR LIFE AND WHAT DO THEY MEAN TO YOU? Jackie & Wilson, Hozier. It’s a great blues song that I’m constantly singing to myself!

Ice Cream Man, Van Halen. I’ve been a huge fan for as long as I can remember and this is my favourite Van Halen song.

Love Story, Taylor Swift. I can’t deny it, I love singing along to this when I hear it on the radio and it always makes me smile.

DO YOU HAVE LIVE MUSIC OR A JUKEBOX IN THE VENUE? We have both in The Record Factory.

IF SO, DO YOU FIND THAT HAVING LIVE MUSIC ENCOURAGES MORE PEOPLE TO THE VENUE? Yes, it definitely does. A lot of up and coming bands play at The Record Factory and it’s great to see the reaction they get when people hear them for the first time.

WHAT WAS THE FIRST BAND YOU SAW LIVE? The first live gig I went to was All American Rejects at Barrowlands.

IF YOU COULD BOOK ONE BAND FOR THE VENUE, WHO WOULD IT BE AND WHY? Without a doubt it would be Fleetwood Mac.

2 s SLTN s January 8, 2015

EDINBURGH restaurant Steak got into the festive spirit last month when it hosted its annual Christmas lunch for the city’s homeless.

The eatery teamed with local charities and suppliers to provide the three-course meal on Christmas Eve, which included turkey with all the trimmings and Christmas pudding.

“We have the restaurant, location, staff, chefs and food and we couldn’t think of a better way to work together on Christmas Eve,” said executive chef Jason Wright.

Lord provost Donald Wilson said the initiative, which is now in its third year, was “a fantastic way for Edinburgh to give something back”.

Event covered wide range of vital licensing issues for trade

Calls for clarity at legal conference

By Dave Hunter THE need for greater clarity on current legislation and upcoming changes to licensing law were among the topics discussed at the recent SLLP Essential Licensing Update conference in Glasgow.

Speakers that included lawyers Archie Maciver of Brunton Miller and Andrew Hunter of Harper Macleod, as well as Glasgow licensing board clerk Mairi Miller addressed an audience of trade and legal professionals on a number of important licensing issues.

On the subject of the Air Weapons and Licensing Bill, which is currently making its way through the Scottish Parliament, Maciver said the recent call for written evidence had attracted a wide range of opinions – including the view that certain measures in the

s Greater clarification from Holyrood was a recurring theme at the SLLP event.

Bill may be in violation of EU law.

Irresponsible promotions was the issue addressed by Hunter, who highlighted the variation in what different licensing boards consider an ‘irresponsible’ promotion and called for greater clarification of existing law. And Miller highlighted

uncertainty surrounding the regulation of public events, and called for greater definition of what constitutes ‘public entertainment’.

Other speakers included Peter Hessett of West Dunbartonshire Council, who spoke about the licensing board’s approach to overprovision.

Letter to the editor Dear editor, Following the events of the so-called ‘black Friday’, which were widely reported in the press, TV and social media, it occurred to me that if the chaos, overcrowding, scuffles and altercations had taken place in my pub the police would have been likely to ask for an urgent review of my premises licence.

Given that many of these scenes occurred in supermarkets which do have a premises licence surely the police and licensing boards must look at certain areas: 1. Surely some of the premis-

es exceeded their stated capacity and seemed to have no plans to prevent this.

2. In spite of these events being planned and widely advertised it seemed that there were not enough staff on duty to maintain an adequate staff/ customer ratio nor was there effective door supervision/ stewarding to prevent the disorder which occurred on the premises which placed staff and customers at risk.

3. Surely most importantly of all they failed to observe the ‘securing public safety’ licensing objective.

My premises is located close to the largest football stadium in Scotland, which has recently hosted SPL, European and international matches.

We managed all of these with no disorder and without asking for police assistance but I do wonder what view my local licensing officer would have taken if I had allowed disorder in my pub then called on the police to sort it out.

Billy Gold Licensee The Hielan Jessie Glasgow

news Craft producers call for legislation to be implemented in Scotland

Brewers sign up for beer tie ‘split’ A NUMBER of Scottish craft brewers have joined Tennent Caledonian in calling for an end to the beer tie in Scotland.

Steve Stewart of Stewart Brewing, Jamie Delap of Fyne Ales, Fergus Clark of Inveralmond Brewery and Scott Williams of Williams Bros. are among those who have backed calls for Westminster legislation which would effectively remove the beer tie to be introduced in Scotland as well. The Small Business, Enterprise and Employment Bill, which was due to reach the committee stage in the House of Lords yesterday (January 7), states that pubcos with 500 or more outlets must offer lessees a market rent only option.

s Fyne Ales’ Jamie Delap.

The measure has been criticised by pubcos, which say it will damage pubs.

But the move has been backed

by Tennent Caledonian and around eight Scottish brew-

ers, who have added their signatures to a letter to the Scottish Government, calling on it to implement the legislation north of the border.

The letter argued that removing the beer tie would “not only free up the market for smaller businesses like ourselves to sell our products more openly, it will also give pub operators the opportunity to compete more directly and more fairly with larger pub chains”.

Steve Stewart of Stewart Brewing said: “I believe that from a publican’s, brewer’s and customer’s point of view, this is beneficial; it would mean more choice and variety.”

Fyne Ales’ Jamie Delap said: “We want to see a strong vi-

brant pub sector and, from what we see, landlords who are free to choose the products that their customers want to have on the bar are the ones that are thriving.”

Scott Williams of Williams Bros. said ‘breaking’ the beer tie “makes sense for everyone – the consumer, the publican and the brewer”.

“Not only will it create a fairer market but will offer more choice right across the board,” said Williams.

Inveralmond MD Fergus Clark said: “Inveralmond Brewery supports anything that is going to help already hard pressed pubs compete on a more even playing field by allowing access to sensibly priced beers.”

Pubs activity drives footfall A CAMPAIGN promoting Scotland’s pubs has been hailed a success after participating outlets recorded a lift in footfall.

Scotland’s Pubs and Bars: A Story to Tell was launched last spring by the Scottish Licensed Trade Association in partnership with Tennent’s, Diageo and VisitScotland.

Hunt for lost golf legends AYRSHIRE operator Forbes Robertson is urging anyone who may know the location of a photograph taken of golf legends Jack Nicklaus and Tom Watson at the King’s Arms Lounge Bar in Girvan during the 1977 Open to get in touch.

Robertson believes the picture shows the pair pulling pints behind a golf ball-shaped bar, which he recently acquired for his club Flix in Girvan.

January 8, 2015 s SLTN s 3

news Miller time for wholesaler WHOLESALER Matthew Clark has created a Beer Academy as part of its staff training programme.

The scheme, in partnership with Miller Brands, has been designed to ensure the Matthew Clark sales team is knowledgeable about the beer category and equipped to offer expertise to trade customers.

Matthew Clark said it will put its entire regional and national sales force through the training programme over the next year.

Brewery targets women drinkers ARRAN Brewery is targeting female drinkers with its Arran Sunset brew.

Gerald Michaluk, managing director, said it is aimed at women who “don’t like beer but for all the wrong reasons”.

He said: “Wine is drunk by more than twice as many women than beer and if we are to encourage more females to drink Arran beers we need to address their misconceptions about beer generally so they can discover just how good the Arran beers are.”

Shetland firm in distribution agreement with online wholesaler

Island brewery in UK-wide deal ONE of the most remote breweries in Scotland has signed a deal with online wholesaler Ooberstock, giving its beers UK-wide distribution for the first time.

Shetland-based Lerwick Brewery’s beers, which include 60° North craft ale, pale ale Skipper’s Ticket and oatmeal stout Tushkar, will be listed on the wholesaler’s website.

Graham Mercer, distribution manager at Lerwick Brewery, who founded the company in 2011 with brothers John and Jimmy, said: “Ooberstock is one of the industry’s most interesting and wellconnected suppliers.

“Their growth and profile in the industry is exciting for us as an ambitious brewery and we are sure they are going to be a great partner.

“Securing UK-wide distribution is a major landmark for the brewery, after just two years of operation.”

s Lerwick Brewery’s selection of beers will now join Ooberstock’s range of products.

O.V.D. Dark Side of Rum Cocktail Competition Paul Donegan was the second runner-up in this year’s O.V.D. Discover the Dark Side of Rum Scottish Cocktail Competition. Paul has worked in the bar trade for sixteen years and can currently be found mixing up some amazing cocktails at Clouds & Soil in Picardy Place, Edinburgh.

The O.V.D. cocktail he created for the competition is called the George Morton, named after the man who was responsible for first bringing O.V.D. to Scotland in 1838.

Devised by O.V.D. - Scotland’s best selling dark rum - the Discover the Dark Side of Rum cocktail competition aimed to encourage bar tenders to experiment with the drink and create new serves that could help to widen its appeal. O.V.D.’s website www.ovdrum.co.uk features some of the many exciting new cocktails devised by Scottish bar tenders especially for the competition. Up-to-date news from O.V.D. is also available on its Facebook Page.

George Morton Ingredients 50ml O.V.D. rum 20ml ruby port 30ml chocolate syrup (1 part hot water, 1 part sugar, 1 part cocoa powder) 1 dash Fee Bros Walnut bitters Method Stir and strain into an ice-filled rocks glass Garnish with orange twist.

For more O.V.D. cocktail recipes visit www.ovdrum.co.uk.

4 s SLTN s January 8, 2015

Commenting on the addition of Lerwick Brewery’s beers, Stephen Brogan, owner of Ooberstock, said: “Despite being one of the UK’s most remote breweries – closer to Bergen in Norway than Edinburgh – Lerwick Brewery has lived up to its reputation of providing high and consistent-quality ales in large volumes.”

He added that the firm’s unique location and heritage made it “all the more interesting” for customers.

“This deal with Lerwick Brewery is part of the continued expansion of our craft beer offering and we will be working closely with them to capitalise on the huge amount of interest there is in their beers,” said Brogan.

Usher’s Beer is reborn in Edinburgh AN Edinburgh beer brand founded in the 19th century has been resurrected – 33 years after the last batch was brewed.

Perth-based craft brewer Inveralmond Brewery has joined forces with pub company Caledonian Heritable to relaunch the Usher’s Beer brand.

The companies have installed a microbrewery in Edinburgh bar Usher’s of Edinburgh, located in the basement of a building once owned by the Usher family.

Fergus Clark, managing director of Inveralmond Brewery, said: “To revive one of Scotland’s most iconic beer brands is just an exceptional moment in time as beer makers.

“We are very proud of our team today, from those who installed the microbrewery in Usher’s of Edinburgh, to the brewer, to the person who pours the first

s Cheers: Stuart Usher toasts the first pint. pint.”

Stuart Usher, a descendant of the Usher family, sampled the first pint of the beer.

He said: “The taste of the beer is simply fantastic.”

news Will you be a pod person?

A FIRM that supplies boutique accommodation ‘pods’ is marketing its range of products to pubs and hotels.

The units, from Green Eco Living, are en suite and available in a number of sizes. Green Eco Living is promoting the pods as additional accommodation space for hospitality venues.

Breathe fire with SLTN SLTN readers are being given the chance to win Fire Eater liqueur in a competition by Bacardi Brown-Forman Brands.

The firm is offering £150 worth of product and POS to one reader. To enter email sltn@peeblesmedia. com with the answer to this question: Fire Eater is a blend of cinnamon and which bourbon?

The closing date is January 22, 2015.

Edinburgh-based firm claims to be first gluten-free producer in the UK

Brewery to banish gluten from beer WHAT is claimed to be the UK’s first entirely gluten-free craft brewery is about to commence production in Edinburgh.

The team behind The Bellfield Brewery claims it will be the first UK firm to exclusively brew beers suitable for drinkers with a gluten intolerance or allergy.

Currently, drinkers with a gluten intolerance often avoid traditionally brewed beers as the cereals used in their production contain gluten, while those who suffer from coeliac disease must avoid traditional beers entirely.

Working with another Edinburgh-based brewer – which could not be named as SLTN went to press – The Bellfield Brewery is said to have developed a range of gluten-free

recipes replicating a number of beer styles.

The brewery is expected to release its first beers this summer, with an initial run that is set to include an IPA, a stout and a lager. Other styles of beer are expected to follow.

Robin Baillie, one of the founders of the brewery, was diagnosed with coeliac disease 15 years ago.

He said it was “high time” for a dedicated gluten-free brewery in the UK. “As a category, gluten-free is one of the fastest growing in the UK,” said Baillie.

“We plan to secure [charity body] Coeliac UK’s GF accreditation, so that our products carry the internationally recognised ‘crossed grain’ symbol.

s The Bellfield Brewery plans to brew gluten-free beers in a number of styles.

“At the moment, there is limited availability of gluten-free craft beers in the on-trade and we hope to address that while

also supplying independent specialists and multiple retailers with the products consumers can enjoy at home.”

31st! y r a u n a ENDS J ne!

R o E h F p F y O b ine or l n o r e d or

January 8, 2015 s SLTN s 5

comment

Committee listens to Bill concerns It remains to be seen if issues around overprovision, clubs and transfers are addressed, writes licensing lawyer Stephen McGowan

T

HE Local Government and Regeneration Committee recently held a session to consider the Air Weapons and Licensing (Scotland) Bill, speciďŹ cally relating to the proposed changes to alcohol licensing.

Along with Paul Waterson from the SLTA and John Lee from the Scottish Grocers’ Federation, I was called as a witness.

The session presented a good opportunity to discuss and voice issues facing the licensed trade.

It was also refreshing that I was able to raise technical issues, which do not attract the same attention as big policy issues like minimum pricing, yet are very important to licensing practitioners and the trade.

Overall, it was encouraging to see that the MSPs were engaged and making an effort to fully understand the issues discussed.

The ďŹ rst question of the session was about overprovision, with discussion centred on whether it does or doesn’t work.

This appeared to be one of the key areas of concern for the committee, who felt that it was a controversial topic.

The Bill seeks to allow licensing boards to set their entire area as overprovided, as well as allowing licensed hours to be taken into account.

My view is that a board can already select its entire area as an overprovision zone.

s Stephen McGowan gave his input on the Air Weapons and Licensing Bill.

On the issue of hours I suggested that the committee consider including wording in the Act to clarify ‘duty to trade’.

We also discussed the role of considering employment prospects in granting a new licence.

I thought it might be useful to direct the committee to the West Dunbartonshire licensing board policy.

This is one of the strongest overprovision policies in Scotland, yet speciďŹ cally deals with the issue of employment.

The West Dunbartonshire board took evidential studies into account, ďŹ nding that employment was a considerably positive factor when considering public health. This could be linked to the relevant licensing objective and therefore the positive consideration of job creation could be taken into account.

Two committee members seemed concerned about the regulation of club premises.

They were particularly interested in the ‘commercial creep’ of some club premises which now allow members of the public to access their premises.

From experience I know that certain licensing boards have had issues with the regulation of club premises. I raised this point and we also discussed the use of occasional licences to allow the public into club premises.

We went on to discuss that there are many examples of clubs applying to vary their licences permanently to become public access premises.

Interestingly, there is nothing in the Bill that deals with clubs, so perhaps one to watch.

Representing licensing practitioners, I had the opportunity

to raise a number of technical concerns including the provisions for transfers of licences, which creates difďŹ culties for applicants and boards.

I expressed my view that a return to the old site only provisional licence will allow developers to have the certainty of a licence grant much earlier in the process, thus allowing greater conďŹ dence for securing funding for the development.

The committee also listened to my points on the use of police intelligence and spent convictions. This was particularly in relation to the re-introduction of the â€˜ďŹ t and proper’ test.

I outlined that it would be a breach of the right to a fair trial to make decisions based on unknown and unseen evidence.

At the end of the session I also raised the issue of the recent personal licence refresher confusion and asked for emergency legislation to assist those whose licences have been revoked.

The committee fairly pointed out that emergency legislation is in the gift of the Scottish Government and not this particular committee and it is doubtful there will be any movement on that.

It is perhaps telling what topics the MSPs wanted to address in this session and only time will tell if the committee will take the points raised on board and use the Bill to address them. s 3TEPHEN -C'OWAN IS A PARTNER AND HEAD OF LICENSING 3COTLAND AT 4,4 SOLICITORS

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6 s SLTN s January 8, 2015

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Comment

By Gillian McKenzie

Chance to surrender brought some reprieve IT offered a faint glimmer of hope to a few in what was a pretty grim situation.

Some licensing boards, including Dundee, Edinburgh and Glasgow, gave personal licence holders who had failed to notify of completed refresher training by the deadline a period within which to surrender the licence and, therefore, avoid revocation and the ďŹ ve-year ban on applying for a new one.

Given the vast number of people who had, for whatever reason, failed to comply, it offered some reprieve.

If the PLH was the designated premises manager they were still required to appoint another PLH as premises manager within the six-week window to enable the premises to continue selling alcohol; but they were in a position to apply for a new personal licence without having to wait ďŹ ve years.

However, for those whose board did not offer this ‘period of grace’, the ďŹ ve-year ban on applying for a new personal licence is a reality.

It is, in my view, a punishment which is far more severe than the ‘crime’.

Yes, licence holders should have acted sooner to complete the refresher training and to notify their board in time.

But banning them for applying for a new licence for ďŹ ve years is harsh to say the least.

The Air Weapons and Licensing (Scotland) Bill, which is currently going through parliament, does propose scrapping this ban.

Unfortunately it is too little too late for thousands in the trade.

drinks news

WKD aiming to win with Vegas Party town provides inspiration for latest limited edition AS Vegas was the inspiration for the latest limited edition variant of ready-to-drink (RTD) brand WKD. Launched on Monday (January 5) by parent company SHS Drinks, WKD Vegas takes its cue from the “vibrant nightlife and neons� associated with the famous Vegas Strip.

Vegas-style signs are said to have inspired the logo on 275ml bottles of the limited edition variant, while graphics on cases of the product are designed to “convey the atmosphere of Vegas at night�.

The launch of WKD Vegas, which takes over from last year’s limited edition WKD Brazilian variant, will be backed by a social and online digital media campaign and consumer sampling activity.

Licensees will receive point of sale kits, which include scratch cards to give to consumers who purchase WKD Vegas, giving them the opportunity to win a pair of gold sunglasses complete with sideburns.

Debs Carter, marketing director for alcohol at SHS Drinks, said WKD Vegas will be available until December 2015. “The success of WKD Brazilian limited edition this year, which generated approaching ÂŁ1.5 millionworth of sales, has demonstrated that there is a real appetite amongst

L

Gold rush as Tincup hits Scottish bars AN American whiskey said to have been inspired by the gold rush miners of Colorado has reached Scottish bars.

Tincup – an 84% proof whiskey that’s said to have a “bold and spicyâ€? avour – has been launched in the UK by Proximo Spirits.

On-trade stockists include Lucky Liquor in Edinburgh.

The brainchild of co-founder and distiller Jess Graber, Tincup takes its name from the gold rush miners who drank whiskey out of tin cups and the mining town of Tin Cup in Colorado.

s The packaging of WKD Vegas is designed to echo the neon lights and nightlife of Las Vegas.

consumers for limited editions from WKD. “Extensive consumer research identiďŹ ed the fact that being a limited edition made people want to try the new addition and that the Vegas theme is also a big pull. “Las Vegas is the party town – associated with fun, high energy, great nights out – a perfect match for WKD. “From the trade and consumer feedback we’ve received, we’re conďŹ dent that WKD Vegas will be a winner for 2015.â€?

Gin with an Oriental twist DIAGEO has introduced a new gin to its premium Reserve portfolio.

Jinzu was created by Bristol bartender Dee Davies during the drinks ďŹ rm’s ‘Show Your Spirit’ competition last year.

The gin, which is named after Japan’s Jinzu River, is described as a British gin with a Japanese twist, and is said to be made using a mix of classic and Japanese botanicals with the addition of sake.

Diageo said it will donate a share of Jinzu’s sales to a ‘bartenders’ fund’ which supports the industry.

Nick Temperley, head of Diageo Reserve GB, said: “We believe that Jinzu will be a strong addition to our gin portfolio, sitting alongside Tanqueray No. Ten as a super-premium offering.�

PUBMAN 01 LTD HOTEL AND PUBLIC HOUSE MANAGEMENT RELIEF SERVICE t Offering holiday relief to managers t From weekends to full months t Over 40 years experience in the trade t MBI member t Scottish and English personal licence holder.

John Clark, Pubman01 Ltd 69 The Downs, Barry, By Carnoustie, Angus, DD7 7SA 5FM t & NBJM 1VCNBO !HNBJM DPN Mob No. 07816274815 January 8, 2015 s SLTN s 7

drinks news

Scots’ thirst for cider still strong Volume of fruit variants sold in bars growing, firm says s Funkin’s Rhubarb-a-Rita cocktail.

Cocktail firm grows syrup range THE firm behind cocktail mixer brand Funkin has expanded its portfolio with the launch of what’s claimed to be the first 100% natural rhubarb syrup for the on-trade.

Described as having an “intense flavour with a hint of tartness”, Funkin Rhubarb Syrup was first introduced to selected on-trade operators in summer 2014. Funkin senior brand manager Joana Lenkova said the new product, which is available to the trade in cases of six 36cl glass bottles, can add a twist to cocktails like the Mojito or Bellini.

“Rhubarb is an amazing ingredient that is being used in the kitchens of leading restaurants and is now being adopted by bartenders in cocktail bars,” said Lenkova.

“Funkin has an extensive range of syrups and with our new rhubarb flavour we are answering the call of bartenders once more.”

Maison Routin tastes the music FRENCH firm Maison Routin has unveiled a new brand identity for its professional syrups brand 1883.

Using a modern musical theme of ‘Flavour Vibes’, the new identity includes redesigned bottles, a new website and an online ‘club’ for bartenders and baristas to share their knowledge and recipes.

In keeping with the Flavour Vibes theme, the range of 1883 syrups has been organised into six musical groups: classical, jazz, rock, pop, reggae and R‘n’B. The firm said it also plans to add new flavours to the range in a bid to help bartenders capture the latest flavour trends.

8 s SLTN s January 8, 2015

COTTISH pub-goers’ thirst for Swedish fruit cider Kopparberg shows little sign of waning, according to new research.

A report for Kopparberg by CGA Strategy claims sales of Kopparberg in Scotland’s pubs and bars climbed 8.3% in volume terms in the year to September 2014, while packaged cider as a whole saw a 2.1% uplift in the Scottish on-trade.

Kopparberg’s Strawberry & Lime variant drove growth for the brand in bars north of the border, with volumes up 29.6% in the period, while Mixed

S

It’s been a great year for Kopparberg in the Scottish on-trade Fruit – Kopparberg’s biggest-selling variant in the Scottish on-trade in volume terms – saw growth of 2.4%.

Across the GB on-trade as a whole, the volume of packaged cider sold in the year to September 2014 was down 3.6%, according to the report, with Kopparberg up 8.9% in volume terms.

Mixed Fruit is Kopparberg’s biggestselling variant across the GB on-trade, with volumes up 7% in the year to September 2014. However, Strawberry & Lime was the brand’s star performer in the GB on-trade, with volume growth of 22.6% in the period.

Ben Turner, customer marketing

s Demand for packaged cider in the Scottish on-trade remains strong, according to Kopparberg.

manager for Kopparberg, said the figures show consumers’ thirst for the brand’s fruit ciders is not diminishing – especially north of the border.

“It’s been a great year for Kopparberg in the Scottish on-trade,” said Turner.

“Packaged cider sales are performing better here than in the UK as a whole and Kopparberg is the best selling packaged cider brand in Scotland.

“Fruit cider appeals to the macro trend for lighter, sweeter flavours.

“Kopparberg Strawberry & Lime has been leading the way in terms of flavours Scots are turning to, delivering 29.6% growth in the past year.

“Scots have really taken to our brand and we’re looking forward to supporting the on-trade in 2015.” s +OPPARBERG LAUNCHED AN ALCOHOL free Strawberry & Lime variant last month; it joins the brand’s Mixed Fruit and Kopparberg Pear alcohol-free variants.

Time for a fly Speyside brew A SPEYSIDE brewery has named its latest beer after a famous salmon fishing fly.

Findhorn Killer – a red India Pale Ale from Speyside Craft Brewery in Forres – takes its name from the brightly-coloured Findhorn Killer fly, which was created by fly fisherman George Lilley to stand out in the peaty-coloured waters.

Seb Jones, managing director of the Speyside Craft Brewery, said: “We like to name all our beers after local icons and our sales manager Dan – himself a keen angler and regular user of the Findhorn

Killer fly – came up with the name because the colours of it reflected our new red India Pale Ale. “We then discovered that a local angler had created the fly many years ago.

“We invited him to the brewery to sample the beer and take in a tour.

It was a great moment for all the team.”

George Lilley said: “It’s very unusual for a beer to be connected with angling in this way, but if it’s as successful as the fly has been all these years I’m sure it’ll do well.”

Vintages timed to perfection.

At Balblair Distillery we exclusively release Vintages, only when the whisky tells us that it is ready.

/Balblair

@BalblairWhisky

balblair.com Please savour this ďŹ ne single malt responsibly.

burns night

A poetic chance to boost whisky sales Operators advised to use tastings and food pairings to attract customers

I

T’S not just about culture and history – Burns Night presents operators with a lucrative opportunity to boost sales this month.

That’s the message from some of the country’s leading whisky ďŹ rms, who say the date should be an essential addition to licensees’ calendars after the busy new year celebrations.

They claim it offers a chance to grow proďŹ ts through Scotland’s vast range of whiskies. “A Burns supper isn’t a Burns supper without a good dram or two,â€? said Cara Laing, director of independent bottler Douglas Laing & Co. “Plus the fact it’s our national drink, it’s a great way to raise awareness and increase sales of Scotch whisky in the run-up to Burns Night itself.â€?

And the occasion is ideally timed to capitalise on the high proďŹ le of whisky over the festive period. “Following the busy Christmas and new year period, Burns Night represents a further opportunity to showcase Scotland’s national drink,â€? said Katy Macanna, UK sales and marketing co-ordinator at Ian Macleod Distillers. “Whisky is at the top of minds during this time of the year and Burns Night helps maintain that position. “In addition, there is evidently a link with food during this particular celebration and on-premise outlets

which can capture this connection should be in a great position to promote Scotch whisky.�

The Bard’s birthday (January 25) falls on a Sunday this year, which offers more chance to arrange daytime events and capitalise further on trade.

This, say drinks ďŹ rms, is a chance to offer tastings and engage the customer further in Burns Night. “As Burns Night falls on a Sunday this year, it is key to offer daytime events to ensure they secure the highest amount of engagement possible,â€? said Frazer McGlinchey, brand adviser at Balblair Whisky. “It is also important for venues to host interesting and engaging Burns Night tastings so the tradition of the iconic day is upheld. “To engage with newer audiences, bars and pubs can put a contemporary spin on the traditional Burns Night supper by offering whisky ights, as well as food and whisky pairings.â€?

With whisky a key part of the celebrations, Burns Night is a great opportunity to attract new drinkers to the category.

Jim Grierson, on-trade sales director at Maxxium UK, whose portfolio includes The Famous Grouse, The Macallan and Laphroaig, said: “In order to encourage customers to try whisky for the ďŹ rst time, brands must be clearly visible on the back-bar. “This will draw visitors’ attention to the bottling and prompt them to ďŹ nd out more about the liquid. “Staff should also actively encourage customers to try new and different expressions with their meal. “Providing drinks menus will also encourage customers to try whisky for the ďŹ rst time as the range of choice open to them will be more apparent.â€?

Traditional drams of blended and malt whiskies, said Grierson, usually sell well during January.

But he also highlighted the potential of whisky cocktails, which he said are “proving to be increasingly popular�.

Maxxium is promoting a number of

Whisky is at the top of minds during this time of year.

Laphroaig Smoked Peat Sour Two shots Laphroaig Quarter Cask single malt Scotch whisky One shot freshly squeezed lemon juice ½ shot sugar (gomme) syrup Dash of bitters (optional) ½ egg white (optional) Shake and serve in a short glass. Garnish with orange zest. s 3UPPLIED BY -AXXIUM 5+

10 s SLTN s January 8, 2015

s Burns-themed activity, whisky producers say, can generate more income for licensees.

whisky-based cocktails for its brands, including The Amber Glow (for The Macallan), the Orcadian Sour (for Highland Park), Smoked Orchard (for The Black Grouse) and the Laphroaig Smoked Peat Sour.

And the occasion is a prime opportunity to encourage existing whisky drinkers to trade up, according to David McGowan, head of trade relations, Scotland, at Diageo. “To drive whisky sales, licensees should always give whisky brands prominent space on their back-bar, and include a variety of premium and non-premium offerings, ensuring consumers can easily see what is on offer and be given the opportunity to trade-up,� he said. “Retailers should

Licensees should stock a range of whiskies covering blends and malts.

stock a variety of whiskies covering blended and malts, from entry level brands through to super deluxe.�

The Orcadian Sour Two shots Highland Park 12 year old One shot freshly squeezed lemon juice ½ shot sugar (gomme) syrup Dash of bitters (optional) ½ egg white (optional) Shake together and then serve in a short glass. s 3UPPLIED BY -AXXIUM 5+

BLENDED SCOTCH WHISKY ALSO AVAILABLE.

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burns night

Pubs go their own way on Bard’s day Operators aren’t afraid to shake up the old traditions around Burns Night And the bottle used to collect for the charity won’t be the only whisky bottle in demand on the night.

“It (Burns Night) creates a lot of interest in malt,” said Jonathan.

“I think on a Burns Night the lowlands malts are most popular, the likes of Auchentoshan or Bladnoch.”

In Scotland’s capital a more traditional, sit-down Burns supper is on the cards at Whiski Rooms.

The bar and restaurant will be hosting two sittings on Burns Night, with each diner provided a three-course meal of soup, haggis, neeps and tatties and cranachan, along with a dram of Talisker.

“Peaty, smoky whiskies seem to match well with haggis because haggis has quite an earthy flavour,” explained general manager Neal Davies.

I

T’S traditionally one of the quietest times of the year; a post-festive lull when operators can take a breath and plan for the year ahead.

But across Scotland licensees are hoping to tempt customers back into the trade in January through a mixture of traditional and unorthodox Burns Night celebrations – as well as a good selection of whisky.

One of the tipples most often associated with the Bard, whisky will be central to many Burns Night events across Scotland (and the rest of the world).

Burns Night gives us a bit of life in January, when a lot of pubs die a death.

It will certainly play a role in a rather offbeat Burns supper hosted by Dumfries pub The Globe Inn. Said to have been a regular haunt of Burns during his time in the town, The Globe will be hosting ‘ten minute Burns suppers’ for its customers.

The events will see pub manager Jane Brown (herself a past president of the Robert Burns World Federation) take customers on a tour of the historic pub. During the tour they will be given a haggis pie (which is subsequently addressed, of course) and a dram of whisky.

The tours were launched several years

s Whisky-focused: The Pot Still in Glasgow hosts regular tastings to help customers find a whisky.

ago to coincide with the introduction of local event the Big Burns Supper, which sees Burns-related events taking place across Dumfries.

“Considering some pubs in January die a death, we have Burns to give us a bit of life, and the Big Burns Supper is great for the town,” Jane told SLTN. Similarly off-beat are the Burns Night plans at The Royal Arch in Broughty Ferry.

In addition to more traditional steps – such as hanging tartan and hiring an accordionist – the pub will host a

ceremonial bottle-breaking event where an empty gallon bottle of Bell’s whisky, which has been used to collect money for a local charity, will be broken open and the funds (said to be around £500) handed over to a representative of the charity.

Owner Jonathan Stewart said the event harks back to a time when similar donations were common practice among community pubs.

“They were so frequent that every fortnight there’d be a photograph featured in the local paper,” he said.

Whisky firm’s eye on the Skye BLENDED whisky Isle of Skye will continue its association with Scottish Mountain Rescue after parent firm Ian Macleod Distillers renewed the brand’s sponsorship of the charity for another year.

The partnership was first established in October 2013 to generate funds and raise awareness of the service’s voluntary work across Scotland.

It resulted in a fundraising campaign, called Isle of Skye Mountain Spirit, and a dedicated website with online fundraising function.

“The partnership has been a great success so far with funds raised for the Search and Rescue Dog Association, new equipment and avalanche training through a variety of fundraising initiatives including direct funding and

12 s SLTN s January 8, 2015

the Munro Challenge,” said Simon Steer, chairman of Scottish Mountain Rescue. “We are looking forward to another successful year ahead with a second Munro Challenge and other fundraising initiatives from Isle of Skye Blended Scotch Whisky.”

Ian Macleod Distillers claims the sponsorship has resulted in a 7% increase in volume sales for the Isle of Skye brand.

Neil Boyd, commercial director of malts at the company, said: “Ian Macleod Distillers is delighted to help this vital service carry out the fantastic and often dangerous work undertaken by its volunteers.

“Scottish Mountain Rescue is a perfect partner to the Isle of Skye Blended Scotch Whisky brand.”

Talisker and haggis go quite well together.

They both have those spicy, earthy flavours.

“On our a la carte menu we offer Ardbeg Uigeadail, which is a good match as well but it’s a bit more powerful than the Talisker.

“Talisker and haggis, I think, go quite well together.

“They’ve both got those spicy, earthy flavours.”

In fact, the pairing of whisky and food can be a useful tool for introducing new drinkers to the spirit, said Neal.

burns night as Glenfiddich and Auchentoshan (the closest distillery to the pub) tend to prove popular with customers who are new to the category.

But events such as whisky tastings can help the customer to find the exact style and flavours that suit their palate.

“I think whisky tastings help,” she said.

“It’s quite an informal evening, it’s quite good fun and they get to taste a couple of different drams to see what kind of flavours they like.

“If they don’t like one they might like another one, so it’s a good way to find out what you actually like and what you don’t.

“We usually do about five or six and try to pick ones that are quite different in flavour to show the range of different flavours you can have.”

The Pot Still will be running an all-day menu of haggis, neeps and tatties around Burns Night this year, with Arran Distillery’s Robert Burns single malt the pub’s malt of the month throughout January.

And although the Murphys haven’t run a beer-related event dedicated to Burns Night, Geraldine reckoned beer

and whisky-matching could be another popular choice for pubs at the end of January.

Whether it’s a dedicated event or a small gesture, a little bit of effort can go a long way, according to Iain Hewitt, manager of Linlithgow pub Platform 3.

Though the pub will not be having a sit-down Burns supper, staff will be serving haggis, neeps and tatties on Burns Night, and whisky cocktails will be available for customers who prefer not to sip their whisky straight.

Iain said a similar effort for St Andrew’s Day paid dividends for the pub.

“For St Andrew’s Day we brought in some haggis and just dished out some plates,” he said.

“We had a big group of guys who’d been in from Falkirk.

“They couldn’t believe they were getting this. It’s fairly inexpensive – haggis and some mash. It doesn’t cost very much, and they all go away thinking ‘this is a fantastic wee pub’.

“They’ve all been back in since.

“It kind of begs the question of why people don’t do more of it just as a matter of course.”

Whisky tastings can help. If a customer doesn’t like one whisky they might like another.

s Going the extra mile: Iain Hewitt said Platform 3 will be serving haggis to customers this month.

“Talisker is not always necessarily the first whisky somebody should try, but the haggis mellows it down slightly,” he said.

“It’s not too powerful a whisky but someone trying whisky for the first time will usually select an anCnoc or maybe a Dalwhinnie – something’s that’s not quite as intense.

“But if you pair it with the food it mellows it down a bit.

“Having said that you can give someone an Ardbeg 10 for their first whisky and they might absolutely love it. That’s the thing about whisky – it’s completely subjective.”

Finding the right whisky for the customer is also a focus at Glasgow whisky pub The Pot Still.

Geraldine Murphy, who owns the pub with brother Frank and dad Brian, said well known whisky brands such

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January 8, 2015 s SLTN s 13

burns night

Scottish producers embrace the Bard Firms making the most of Burns Night encourage publicans to do the same

S

HOULD auld acquaintance be forgot and never brought to mind? Scottish drinks firms don’t seem to think so, with some taking the opportunity to embrace Scotland’s Bard through a number of Burns-branded products.

Isle of Arran Distillers, Douglas Laing & Co, Arran Brewery and Caledonian Brewery all hope to capitalise on January 25 with their Burns-related drinks.

Arran Brewery claims to sell around 50,000 bottles of its Guid Ale around Burns Night each year, while Caledonian Brewery is anticipating this year’s event with the launch of seasonal beer Great Scot, an ale which features the Scottish Bard himself on the pump clip.

“We wouldn’t be doing our job if we didn’t have a beer dedicated to the great man,” said the brewery’s

We wouldn’t be doing our job if we didn’t have a beer dedicated to the great man.

managing director, Andy Maddock.

“Great Scot will be available throughout January – it’s brewed with local lowland malt, hearty English hops, and to symbolise Burns’ global appeal, a good measure of American Cascade hops to offer some citric notes to balance the pure malt character with a bitter finish.

“It is, of course, a great food pairing to haggis.”

Along with haggis, a dram or two of uisge beatha is another essential ingredient in a traditional Burns supper, and two of Scotland’s whisky firms have Burns Night squarely in their sights with Bardrelated whiskies.

Independent bottler Douglas Laing & Co recently released a small batch limited edition blended malt named Timorous Beastie in a nod to Burns’ poem To a Mouse.

Isle of Arran Distillers has seen a sales boost since reintroducing its Robert Burns malt.

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burns night Fred Laing, managing director and master blender at Douglas Laing & Co, said Timorous Beastie is made from “a selection of great Highland malts”.

Whiskies that make up the Burns blend include Dalmore, Glengoyne and Glen Garioch, and the whisky is bottled without chill filtering or colouring.

“Together they combine brilliantly – with some punchy packaging – to complete a triumphant trio of regional malts which now covers Islay with Big Peat, Speyside with Scallywag and the Highlands with Timorous Beastie,” said Laing.

Burns is also a focus at Isle of Arran Distillers. Managing director Euan Mitchell said although the firm sees “more up-sales” for Burns night “this has been particularly evident” since

the reintroduction of the distillery’s Robert Burns single malt in recent years.

Endorsed by the World Robert Burns Federation, the whisky is matured in a combination of sherry and bourbon casks and is bottled without the addition of any artificial colouring.

And the whisky itself isn’t the only Burns-related activity from the distillery this year.

Mitchell explained: “Aside from our usual promotional activity, this year we are the main sponsor of the Robert Burns Musical, which is playing in Aberdeen on Burns Night.

“It’s about the life and works of Robert Burns and has been directed and produced by none other than David Gest.”

R

H IS

MO TA IN UN

SCOTT

s Timorous Beastie, named for the Burns poem, is a blend of Dalmore, Glengoyne and Glen Garioch.

ESCUE

15p from every bottle sold of Isle of Skye whisky goes to help Scottish Mountain Rescue. So try the true mountain spirit, an 8 year old blend of the finest malt and grain whiskies. Visit isleofskyewhisky.com

January 8, 2015 s SLTN s 15

new year, new career

Pubcos eye new talent in the Scottish trade Firms highlight high pub standards as they hunt for ‘business minded’ operators

T

HERE is a deep well of talent in the Scottish on-trade – and pub companies are keen to harness that and work with the trade’s emerging stars.

Pub ďŹ rms contacted by SLTN said there is a broad range of opportunities available in the leasehold market in Scotland.

And the pubcos said that, coupled with the increased levels of support they offer, means there’s rarely been a better time for those seeking to make the move to running their own pub business.

Admiral Taverns, which re-established its presence north of the border after snapping up 18 pubs from Heineken last year, said it is committed to developing its Scottish estate. It plans to hold open days in Scotland this year to give prospective lessees the chance to meet business development managers from the ďŹ rm. “Working with Admiral is a partnership,â€? said Suzanne Smith, head of recruitment at the pubco. “We work within the parameters of a shared, agreed business plan for the pub whilst actively encouraging the licensee to develop their own ideas.â€?

Smith said there are many qualities Admiral Taverns looks for in a potential licensee. “[Attributes] essential to being a successful pub operator are having a strong vision for the pub, and showing passion, enthusiasm and a real desire to serve the local community,� she said.

Manorview Pub Partnerships, which was set up in March 2014, is another ďŹ rm looking to attract new talent.

Business development manager Mark Hannah said the ďŹ rm aims to build upon what he described as a “healthy appetite for operators looking to take on leasesâ€? with Manorview. “We want to work with operators who are as enthusiastic and excited by the licensed trade as Manorview,â€? said Hannah. “Never have standards been so high in the pub environment, the level of service and the quality of product. “When recruiting we want our partners to share our vision of offering every customer a quality experience in quality surroundings for value for money.â€?

When it comes to embarking on a new venture, operators with a proven

A strong customer focus and entrepreneurial spirit are the most important things.

s Pubcos said on-trade experience is valuable but experience running a venue is not essential.

track record in the licensed trade have a better chance of “expanding and getting a funding package� according to Hannah, who said Manorview wants to work with “the best in the trade�.

Clive Chesser of Belhaven agreed that on-trade experience is valuable but not essential. “For us, a strong customer focus and entrepreneurial spirit are the most important thing,â€? said Chesser. “At Belhaven, our recruitment ethos is very much about ďŹ nding people who are as passionate about pubs as we are.â€?

Chris Jowsey of Star Pubs & Bars agreed, adding that although the ďŹ rm suggests operators work in the on-trade ďŹ rst “so that they know for a fact that they enjoy the environmentâ€?, it is not essential to have “lots of experience running a pubâ€?. “We’re seeing a combination of people new to the industry, experienced operators, and multiple operators taking on our pubs,â€? said Jowsey, adding that the type of lessees Star Pubs & Bars looks for are “business-minded operators and entrepreneursâ€?.

Help at hand for new operators “We work with our partners to identify training requirements and work with Tennent’s Training Academy and our suppliers to HQVXUH WKHVH DUH IXOŤOOHG :H DOVR RĹŚHU EXVLQHVV VXSSRUW packages to all our partners providing accountancy and ERRN NHHSLQJ VHUYLFH PRQWKO\ EXVLQHVV UHYLHZV DQG ŤQDQFLDO DVVLVWDQFH Ĺ“ - Mark Hannah, Manorview 16 s SLTN s January 8, 2015

Ĺ’:H RĹŚHU D VXSSRUW SDFNDJH IRU DOO OLFHQVHHV ZKLFK LQFOXGHV working with an experienced EXVLQHVV GHYHORSPHQW PDQDJHU and access to a range of LQGXVWU\ DFFUHGLWHG WUDLQLQJ FRXUVHV 2QH VL]H GRHVQĹ?W ŤW DOO DQG RXU WUDLQLQJ UHĹĽHFWV that with the sole aim of helping licensees to grow their EXVLQHVVHV SURŤWDEO\ Ĺ“ - Suzanne Smith, Admiral Taverns

“Every new tenant or lessee KDV WR FRPSOHWH D QXPEHU RI FRXUVHV EHIRUH VWDUWLQJ LQ WKHLU SXE 7KHVH UDQJH IURP OLFHQVLQJ WR ŤQDQFH DQG IURP FHOODU management to food safety and K\JLHQH DUPLQJ ERWK QHZ DQG experienced licensees with the practical and essential skills needed to make a success of WKHLU EXVLQHVV Ĺ“ - Clive Chesser, Belhaven

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new year, new career

Making the next trade move Taking on a second leased pub is a well-established way for operators to expand, writes Star Pubs & Bars’ Chris Jowsey s Star Pubs & Bars’ Chris Jowsey.

!+).' ON A SECOND LEASED PUB

or even a third or more, is a wellestablished way for licensees to build on their existing success, expand their business and build proďŹ ts without the major ďŹ nancial outlay and borrowing involved in purchasing a freehold. !T 3TAR 0UBS "ARS WE WORK WITH operators to help them be sure it is the right time and route for them.

Answering the following questions can be a good starting point. s 7ILL YOU OVERSTRETCH YOURSELF You shouldn’t take on a second pub until your ďŹ rst is achieving its full

T

potential. A good test is if you can take a holiday and leave your pub for a week without standards suffering. s (AVE YOU GOT ENOUGH CASH If you have cash ow problems in your ďŹ rst pub, don’t consider a second.

You will need plenty of cash to fund your new business start up and all the associated costs from legal fees to stock purchases and staff wages. s (AVE YOU THOUGHT THROUGH THE COMMITMENT REQUIRED Think about the time you spend managing your current business; not only practical jobs such as organising staff rotas or ordering stock but all the

strategic decisions you have to make from planning your offer to deciding on marketing. s !RE YOU WILLING AND ABLE TO DELEGATE 7ITH MORE THAN ONE PUB YOU ARE NOT going to be centre stage in at least one anymore; this can be hard if you love the social side of the job. You also don’t have time to micromanage others so you need to be able to let go whilst having the reporting systems in place to give you a good handle on what is going on. And when you are not on site all the time, it is vital that you can communicate and motivate well, especially when you are employing managers who need to be enthused with your vision.

If you feel positive about these points, consider the following steps on the road to another pub. s 0REPARE A FULL BUSINESS PLAN This is essential to any successful business and doubly so for a second.

You need a clear idea of your ambitions for every pub you operate in order to delegate successfully. Include your skills too as most successful second pubs replicate the proďŹ table parts of the ďŹ rst pub. Fully understand what you do well and what you don’t and work out how you will capitalise on the former and deal with the latter. s "E SELECTIVE WITH YOUR NEW PUB S location.

Location is always critical but with a second pub you need to consider the

practicalities of travelling between the pubs you operate. One of the main reasons second pubs fail is that the licensee doesn’t have enough time to focus on the new business during the critical early stages. Being able to travel easily between pubs is key to maximising the time available in both businesses. s 2ECRUIT YOUR MANAGER CAREFULLY In almost all cases you will need a manager or partner to look after the day-to-day running of your ďŹ rst pub whilst you launch the second. Make sure there is enough money in the business to pay for the best manager YOU CAN l ND 2ECRUIT A PERSON YOU TRUST and who shares the same values, work ethic and ambitions for your pubs as you. s 0UT THE PROPER CONTROLS IN PLACE The ďŹ gures and stocks will naturally be more complicated for two businesses than one and your time will be less, investing in good accountants and stock takers who present the ďŹ gures clearly, intelligently and regularly will help you stay on top. s 'ET ORGANISED There will be more demands on your time than ever, so being well organised and planning how you will divide your time between your businesses up front is essential. Time out will prevent burn out, so allow for this too. s #HRIS *OWSEY IS THE TRADING DIRECTOR AT 3TAR 0UBS "ARS

Organisation key to growth GOOD time management and investment in staff training are key to making the move from running one pub to two.

Star Pubs & Bars lessees Ben Smith and Gillian McIntee took on the Riccarton Inn in Currie in 2012 – seven years after they signed the lease for the Kinleith Arms in nearby Juniper Green. And the pair, who both had previous experience in the hospitality industry, haven’t ruled out taking on a third outlet.

Smith told SLTN organisation is key to running more than one site. “We’ve now got 28 staff between the two pubs and there

18 s SLTN s January 8, 2015

s Gillian McIntee and Ben Smith.

is a lot more work involved so it’s all about managing our time,� he said. “We had a good team of staff at the Kinleith and that enabled us to take on a second pub.�

new year, new career

Training key to climbing ladder Bar and waiting staff should be clear on career goals in order to progress AR and waiting staff who are serious about pursuing a career in the trade and want to take the next step up the ladder should ensure they have a combination of experience and qualifications.

That was the message from training firms contacted by SLTN, who said ongoing training and development are key for anyone looking to progress in the industry.

Joanne Worrall, director at Twist Training, advised those working in the trade to be vocal about their goals.

“Don’t be afraid to speak to your employer about training opportunities and let them know that you’d like to

B

work towards your desired position,” she said.

“If training opportunities are not available to you through work, find them yourself and complete them on your days off. Many individuals are now forging their own careers, seeking extra training and using funding opportunities that are available to help pay for it.”

Gayle Johnstone, licensed trade account manager at Tennent’s Training Academy, agreed, saying that those seeking to pursue a career in the trade should go a step beyond compliance and gain specialised qualifications.

“At Tennent’s Training Academy, we

s Ongoing training and development is key for anyone looking to move up the ranks, firms say.

are firm believers that each individual owns their career and the more you develop yourself, the more attractive you will be to potential employers and, from a long term perspective, it opens up greater promotion prospects,” said Johnstone. “I would advise anyone working within the hospitality industry to consistently develop themselves and gain industry qualifications; this will open a world of opportunities.”

Frazer Grant, CEO of ABV Training, said there is a “slow realisation” in the industry that spending money on career development is an “investment

rather than a cost”.

Greater choice of apprenticeships, training and development is helping hospitality to be seen as a long-term career option, said Grant.

David Cochrane, chief executive of HIT Scotland, agreed, saying the industry continually requires “good people for good places”.

“Career prospects within Scottish businesses are at a very positive stage,” he said. “The success of 2014 will create more visitors and events which, in turn, will require new people with new skills.”

PUB PARTNERSHIPS

January 8, 2015 s SLTN s 19

new year, new career

Graduates get a taste of the trade Students undertake placements in Ayrshire venues s All change: Coutts and McIntyre.

McIntyre takes helm at Tamdhu A NEW manager is at the helm of Tamdhu Distillery in Speyside.

Sandy McIntyre took the reins from Sandy Coutts, who has retired after more than 40 years’ service.

McIntyre joined Tamdhu, which is owned by Ian Macleod Distillers, from Diageo, where he worked across the Burghead and Roseisle maltings and Glenlossie, Mannochmore and Glen Spey distilleries in various roles over the past eight and a half years.

At Tamdhu, McIntyre is responsible for the dayto-day operations of the distillery, including production, warehousing, HR, health and safety, maintenance, spirit and cask quality as well as compliance for the site and supporting brand development and promotion.

Robbie Hughes, group distillation manager at Ian Macleod Distillers, said McIntyre’s previous experience will “contribute greatly” to the distillery. “Having been relaunched less than two years ago, it’s a very exciting time at Tamdhu and Sandy will play a key role in its future,” he said.

“We would also like to take this opportunity to send our best wishes to Sandy Coutts who will now retire from Tamdhu after more than 40 successful years. We hope he enjoys a very well deserved rest!”

McIntyre said: “Taking over the reins from Sandy Coutts has been a delight and pleasure as he has historical and detailed knowledge of the site and the process, and being able to draw upon that knowledge as part of my hand-over has been invaluable. Tamdhu is a quality spirit from a site that prides itself on tradition and nothing is more pleasurable than showing off our people, our process and our product.”

20 s SLTN s January 8, 2015

NEMPLOYED adults in Ayrshire got a taste of a career in the hospitality industry last month as part of a national employment and training programme.

The students undertook work experience placements in venues across Ayrshire, including Elliots, Lido, Si!, the Dumfries Arms Hotel and Lochside House Hotel, as part of Project Bartender, which was delivered

by Ayrshire College in partnership with Diageo through its Learning for Life programme.

The six-week course is designed to equip students with the skills and hands-on training required to pursue a career in Scotland’s hospitality industry.

Susan Earle, people development manager at Elliots and Lido owner Buzzworks, which provided three Project Bartender work experience placements, said: “The success of our business is ultimately down to the hard work and dedication of our staff to deliver a high standard of customer experience.

“Project Bartender is an excellent programme that provides people with the chance to learn high quality skills from industry experts, and offer jobspecific training that will give them a head start in hospitality businesses like ours.”

Moira Birtwistle, director of

U

s The 13 graduates from Project Bartender undertook work placements at venues across Ayrshire.

hospitality, tourism, business and IT at Ayrshire College, said the hospitality industry offers a “wide range of excellent and exciting career options”.

“Scotland’s hospitality industry is flourishing, and we’ve designed this programme carefully with Diageo to help young adults in Ayrshire to gain the skills and qualifications to have a successful career within it,” she said.

Mark Baird, head of alcohol in society at Diageo, said: “Through Learning for

Life, Diageo is committed to helping unemployed adults gain valuable technical expertise and life skills to support them in to employment.

“Working in partnership with businesses, education and training providers, as well as our stakeholders, is key to the success of the programme, and allows us to ensure that together we meet the demands of the local market and, ultimately, create more employment opportunities.”

Apprentices press ahead

s Apprentices completed the masterclass at Apex Hotels’ laundry facility in Livingston.

NINE budding young hoteliers completed a laundry masterclass as part of a three-year programme run by some of Scotland’s top hotels.

The youngsters are among the first participants in Scottish Apprenticeship in Hospitality – an industry-led initiative which provides on-the-job training across all aspects of the hotel industry for young people committed to a future career in the industry.

The programme is a joint initiative between Gleneagles, Cameron House Hotel, the Townhouse Collection, Apex Hotels, Diageo Learning for Life, Skills Development Scotland, Training Matters and HIT Scotland.

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GLEN LUSSET, OLD KILPATRICK

A well-established and popular pub. Locals use the bar for drinks, to watch sport and to socialise with friends. The Linden Inn was refurbished in the last 2 years and is still in good condition. You could build on this pub’s great reputation with the locals and expand the food side of the business to provide something unique in the area.

Available with: 6 year Touchstone Plus Tenancy Tied for beer and cider Entry costs could be from: £38,250 Annual rent: £39,871

An excellent chance for an experienced person/couple to run and improve an already established business. The Glen Lusset is a great pub for drinks, food and bar games and is well known for sport – especially football. This pub is already approved for £140,000 internal and external refurbishment to drive food and drink sales.

Available with: 6 year Touchstone Plus Tenancy Tied for beer and cider Entry costs could be from: £17,900 Annual rent: £20,000

bottled beer

Don’t bottle it with packaged Operators should make the most of their beer fridge T’S the coolest place in the bar, but producers say operators must make proper use of their fridges if they want to showcase their range of bottled beers.

Brewers insist packaged beers allow licensees to create a point of difference that is distinct from cask and keg products.

But Belhaven brand manager Gordon Muir said fridge visibility is vital for increasing sales of bottles.

“Full height or eye-level fridges are great,” he said.

“And if that is not practical, a backbar display of the bottles in your range will help drinkers choose, as well as tell them that you are serious about your beer.”

And he stressed that a bottled range should include beers that are different to those available on the bar.

This, Muir said, leaves room for “really interesting beers” such as imperial stouts, porters and oak-aged beers.

I

How much fridge space should be devoted to different lines depends on the type of outlet.

Jeremy Houston, national account manager for Innis & Gunn, agreed visibility was important.

“In most outlets, bottled beers will be stocked in fridges at floor level, ie. out of the line of sight,” he said.

“Lack of visibility equals lack of awareness so it’s key to advertise your beer range on menus, particularly as the majority of consumers who go to the pub don’t go to the bar.”

Bringing the story of a beer brand to life is particularly important, according to Williams Bros sales director Richard McLelland.

He said that hosting dedicated events can help to promote a bottled beer range.

“Table talkers, tasting events, meet the brewer and food-matching sessions are all great ways to promote craft beer,” said McLelland.

“People are always interested in the story behind a craft beer, so make sure your staff have all the beer knowledge and training they can get. Beer knowledge should be shown just as much respect in the drinks portfolio as wine and spirits.”

And licensees shouldn’t be afraid to

22 s SLTN s January 8, 2015

Œ)XOO KHLJKW RU H\H OHYHO IULGJHV are great or a EDFN EDU GLVSOD\ RI WKH ERWWOHV LQ \RXU UDQJH ZLOO KHOS GULQNHUV FKRRVH œ – Gordon Muir Belhaven

“Brewers need to focus on new styles DQG RŦHU D SRLQW RI GLŦHUHQFH IURP WKH FUDIW EHHU GUDXJKW RŦHULQJV ZKLFK DUH RXW WKHUH œ – Bob Hogg Inveralmond Brewery

s Bottled beers can help operators to create a point of difference, if they’re displayed effectively.

change the brands in their fridge, said Colin Johnston, operations director at Drygate.

“Ultimately, the licensee needs to ensure they are covering the core styles – IPA, ale and lager – and listen to their customers,” said Johnston.

“Craft beer drinkers are transient beasts so it’s crucial to not be afraid to switch things if your beer line-up isn’t working for you.”

It’s not just craft beer brands which are competing for space in the fridge.

The world beer category is arguably even longer-established in the trade.

Tim Clay, sales director at Miller Brands, whose portfolio includes Peroni Nastro Azzurro and Pilsner Urquell, said the category has benefitted from the recent craft beer boom.

“World beers provide an opportunity for consumers to trade up and retailers to increase margins,” he said.

“The sector is evolving rapidly and during the last year we have seen interest increasing and talk about craft beer, which is good for the category as people are more open to discovering quality beer which adds value to the overall category.”

Grouping beers by their country of origin can also be an effective way of arranging a bottled range in the fridge, said Parminder Walia, senior category manager at Carlsberg UK. She said: “One good idea is to group world beers together, which makes them easier to find for the [customer], be that by world, region, country or by brewer.

“Furthermore, make [customers] more aware of your world beer selection by adding signage or POS to denote the world beer section.

“Promoting larger bottles across the segment is also a good way to drive penetration with consumers, as well as leveraging the importance of world beers in beer and food matching.”

The range of bottled beers in the fridge will depend largely on the style of outlet and its customer base, and Carlo Valente, director of VC2 Brands’ Black Wolf Brewery, said the format is proving especially popular with younger beer aficionados.

The sector is evolving rapidly and in the last year we’ve seen interest increasing.

He said: “Bottled beers, particularly craft beers, are more popular amongst those who are genuinely interested in beer and new younger discerning consumers with disposable income.

“Outlets that cater for these types of customers would find bottled beer sales most rewarding.”

This was echoed by James Wright, head of agency brands at Halewood International, the firm behind Tsingtao.

He said: “Bottled beers are popular in late night venues in the on-trade, where a range of branded glassware can be used.”

“Craft beer GULQNHUV DUH WUDQVLHQW EHDVWV VR LWŐV FUXFLDO WR QRW EH DIUDLG WR VZLWFK WKLQJV LI \RXU EHHU OLQH XS LVQŐW ZRUNLQJ IRU \RX œ – Colin Johnston Drygate

“World beers SURYLGH DQ RSSRUWXQLW\ IRU FRQVXPHUV WR WUDGH XS DQG UHWDLOHUV WR LQFUHDVH WKHLU PDUJLQV œ – Tim Clay Miller Brands

“Bottled beers DUH SRSXODU LQ ODWH QLJKW YHQXHV LQ WKH RQ WUDGH ZKHUH D range of branded glassware can be XVHG œ – James Wright Halewood

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bottled beer

Bars boost their range with bottles Packaged format allows publicans to stock a broad spectrum of beers ITH so many breweries producing quality beer, putting together a range that covers every style and avour can be a big ask for any outlet.

But bar managers in Glasgow and Edinburgh say bottled beers can help operators expand their outlet’s range without giving up space on the bar.

Where draught beers give publicans the opportunity to provide their customers with a drinking experience that can’t be replicated at home, the managers told SLTN that packaged products enable venues to stock the kind of variety most regulars won’t ďŹ nd in their kitchen fridge.

W

Customers may not cross between macro and micro but are happy to move between cask and packaged.

Jon McMillan, manager at Blackfriars in Glasgow, which currently stocks around 50 bottled beers, said American beers are among the current best sellers. “We do a lot of stuff from around the world; Belgium, Germany, and the London beers are popular just now,� he said.

With so many beers to choose from, and with today’s publicans operating during a British brewing “boom�, there’s a lot to keep on top of when it comes to ranging.

McMillan said he leans on his experience in the trade and his relationships with the brewers when deciding what to stock. “I generally get beer directly from the breweries,� he said. “I’ve been here for ten years so I’ve got a good relationship with the breweries.�

There’s more to ranging than sticking to what you know, however, and McMillan said he is always on the look out for new beers for Blackfriars. “A lot of the time I go down to London and try a couple of things,� he said. “The main thing is the quality, we don’t just buy beer for the sake of having a lot of bottles.�

And while he is a dyed-in-the-wool cask ale drinker himself, McMillan said among his customers there is cross

24 s SLTN s January 8, 2015

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pollination between beer formats, if not between styles. “I think folk who are into the [mainstream] lagers just drink that,� said McMillan. “But guys who drink the bottles will drink the cask as well and vice versa.�

Bottled beers also account for a considerable amount of fridge space at Edinburgh venue The Potting Shed. “We stock about 67 bottles and we basically cover a range of 24 from Scotland, 22 from England and a range from around Europe and the rest of the world,� said general manager Colin Piechniczek.

Beers from Scottish breweries are the avour of the moment at The Potting Shed. “[We stock] a selection of two from all the big brewers and beer from across the spectrum from light to dark.â€?

Scottish bottled beers are the avour of the moment at the bar, according to Piechniczek, who said brews from Alechemy Brewing, Barney’s Beer, Drygate and Inveralmond Brewery are all proving popular with customers.

In addition to the packaged range, The Potting Shed also boasts 18 draught lines with ďŹ ve cask ale pumps.

Piechniczek said the range is sourced

s Bottled beer is big business at Blackfriars in Glasgow (top) and The Potting Shed (above).

from a variety of places. “The guys we tend to deal with on the keg range, we buy the bottles through; then everything else we deal with different distributors,� said Piechniczek.

When it comes to sourcing the rest of The Potting Shed’s bottled beer range, Piechniczek said he takes a ‘productďŹ rst’ approach to choosing suppliers. “I’ll draw up a list of what we’d like to get in ďŹ rst then look at where I can get

it,� he said.

Piechniczek acknowledged that the Scottish trade is operating during a brewing boom at the moment, with a lot to keep on top of, but he said technology can be a helpful tool for keeping abreast of brewers’ activities. “We do a bit of market research [in pubs] and we keep an eye on social media,� he said. “Some of the smaller brewers will drop hints.�

bottled beer

Abbey provides new Inspiration Inveralmond’s De Mons influenced by Belgian brewers ERTH’S Inveralmond Brewery has launched the second in its Inspiration series of beers, which are inspired by brews from around the world.

De Mons is a 6% ABV beer which is said to have been influenced by Belgian abbey beers.

Developed by Inveralmond’s head

P

brewer Ken Duncan, De Mons joins Czech pilsner-inspired brew Sunburst – the inaugural beer in the Inspiration Series which was launched earlier this year.

De Mons, which is available to the on and off-trades in 330ml bottle format, is described as a “fruity and malty” beer with a “drinkability” factor. The

Beers at a glance Sunburst

De Mons

UÊ ÌÊ ÃÊ`iÃVÀ Li`Ê>ÃÊ>Ê i > Ê * à iÀÊ> `ÊÕÃiÃÊ->>âÊ> `Ê > iÀÌ>ÕÊ iÀÃLÀÕV iÀÊ «Ã°

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UÊ/ iÊLiiÀÃÊ vÊÌ iÊ/À>«« ÃÌÊ À`iÀÊ>ÀiÊÌ iÊ Ã« À>Ì Ê vÊ iÊ ÃÊ i } > Ê LLiÞ°

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26 s SLTN s January 8, 2015

beer is made using yeast sourced in Belgium and is said to pair well with slow-roasted lamb, lamb tagine and dishes that contain garlic.

Duncan said he has been a fan of Belgian artisan beers for many years, adding that they provided “healthy inspiration” for De Mons.

“I first brewed a Belgian beer over 20 years ago and have wanted to develop my own version ever since,” he said.

“There is a huge beer culture in Belgium. There are around 100 breweries there and literally thousands of beers to choose from – their range is enormous.

“I’ve always wanted to tap into their distinctive flavours and pay homage and show our appreciation for their world-class creations.

“Belgian beers are strong, but our new brew, De Mons, is not about strength, it is all about flavour. It is very fruity on the nose and has esters, hints of clove and a spiciness that comes from the yeast we use. The aroma is heady and the flavour is reminiscent of ripe figs and raisins.”

Inveralmond launched De Mons last month with an online tasting on YouTube – similar to the way in which it launched Sunburst.

And Bob Hogg, commercial director at Inveralmond Brewery, said more

s The beer was inspired by Belgian brews.

beers will be added to the Inspiration series going forward.

“After the success of Inspiration #1, Sunburst, it has proved that the passion and creativity being poured into this series of brews is already paying off,” said Hogg.

“I am confident that we will see a surge of interest in our latest brew, De Mons, from beer lovers in the UK and possibly further afield.

“We are finding that we are being asked when the next in the series is launching on a daily basis.

“Also, the level of commitment to the product development process has allowed us to exceed our own expectations and begin to open up these new products to new consumers.”

Ă… Ă…

Plenty of sports action in 2015 ANOTHER year of sport is underway, and it has some way to go to top 2014, which featured a World Cup, Ryder Cup and Commonwealth Games.

But despite the absence of these events, 2015 still has the capacity to entertain with the Rugby World Cup, the Open Championship’s return to St Andrews and the continuation of Scotland’s Euro 2016 campaign all on the horizon.

Until then, sports fans seeking a foot-

ball ďŹ x must look south of the border, as Scotland’s pros rest their legs over the SPFL’s winter break.

This weekend (January 10) kicks off with Sunderland at home against Liverpool followed by a London derby as Tottenham take on Crystal Palace.

With some Gunners fans losing patience, Arsene Wenger will hope Arsenal can come away with three points on Sunday (January 11) before facing Man City on January 18.

THURSDAY JANUARY 8

18:00 SS5 Football Granada v Real Sociedad, La Liga 20:00 SS5 Football Barcelona v Atletico Madrid, La Liga 22:00 SS4 Golf Hyundai Tournament of Champions

12:30 SS4 Golf South African Open Championship 14:30 SS1 Horse Racing Dubai Racing Carnival 19:45 SS1 Football Luton Town v Shrewsbury Town, EFL

FRIDAY JANUARY 9 12:30 SS4 Golf South African Open Championship 16:00 SS2 Cricket South Africa v West Indies 22:00 SS4 Golf Hyundai Tournament of Champions

MONDAY JANUARY 12 19:45 SS1 Football Coventry City v Swindon Town, EFL 21:00 SS4 Golf Hyundai Tournament of Champions

TUESDAY JANUARY 13 19:00 SS2 Greyhounds Coral Coronation Cup

Man United v Southampton (January 11) could be the one to watch this fortnight, as the visitors will be out for revenge following a lucky escape for United in December.

Meanwhile, for golf fans, there’s the Tournament of Champions (January 9 to 12), when the stars of last year’s PGA tour meet in the amicable surroundings of Kapalua, Hawaii. s Manchester Utd v Southampton (Jan 11).

WEDNESDAY JANUARY 14 16:00 SS2 Cricket South Africa v West Indies

THURSDAY JANUARY 15 10:00 SS4 Golf Abu Dhabi Golf Championship 14:30 SS1 Horse Racing Dubai Racing Carnival

FRIDAY JANUARY 16 10:00 SS4 Golf Abu Dhabi Golf Championship 11:30 SS2 Cricket South Africa v West Indies

SATURDAY JANUARY 10 10:30 SS4 Golf South African Open Championship 12:15 SS1 Football Ipswich Town v Derby County, EFL 12:45 BT Sport 1 Football Sunderland v Liverpool, EPL 14:40 SS1 Rugby Union Cardiff Blues v Leinster, Guinness PRO12 17:30 SS1 Football Crystal Palace v Tottenham Hotspur, EPL 19:00 SS5 Football Celta Vigo v Valencia, La Liga 22:00 SS4 Golf Hyundai Tournament of Champions

+ JANUARY 9-12

09:00 SS4 Golf Abu Dhabi Golf Championship 12:15 SS1 Football Derby County v Nottingham Forest, EFL 17:30 SS1 Football Newcastle United v Southampton, EPL

SUNDAY JANUARY 18 08:00 SS4 Golf Abu Dhabi Golf Championship 08:00 SS2 Cricket South Africa v West Indies 13:30 SS1 Football West Ham Utd v Hull City, EPL 16:00 SS1 Football Man City v Arsenal, EPL

MONDAY JANUARY 19 20:00 SS1 Football Everton v West Brom, EPL

WEDNESDAY JANUARY 21 08:40 SS2 Cricket Melbourne Stars v Perth Scorchers 11:00 SS4 Golf Commercial Bank Qatar Masters

THURSDAY JANUARY 22 11:00 SS4 Golf Commercial Bank Qatar Masters 14:30 SS1 Horse Racing Dubai Racing Carnival

SUNDAY JANUARY 11 10:00 SS4 Golf South African Open Championship 13:30 SS1 Football Arsenal v Stoke City, EPL 16:00 SS1 Football Man Utd v Southampton, EPL 16:00 SS2 Cricket South Africa v West Indies

SATURDAY JANUARY 17

22:00 Hyundai Tournament of Champions Sky Sports 4

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January 8, 2015 s SLTN s 27

catering Foodservice must stay ahead of game THE foodservice industry must adapt to meet the changing needs of customers.

That was the message at a recent food industry conference in London.

Speaking at the Thought Leadership Forum event, Emma Read of foodservice consultancy Horizons said firms need to be aware of new trends.

“This is a very changing marketplace,” she said. “The

challenge is to stay in touch with customer needs and be able to adapt to the way the sector is moving.”

Kate Ringham from the Oxford School of Hospitality Management addressed the audience on using revenue management to drive turnover. “The important thing is to deliver the right product to the right customer at the right price,” she said.

Responsible revenues A NEW poll has claimed UK restaurants are growing revenues through socially and environmentally responsible policies.

Research from Bookatable.co.uk and the Sustainable Restaurant Association (SRA) found 65% of restaurateurs had seen revenues rise; and 73% said reducing food

waste was important to running a profitable kitchen.

The research polled more than 50 restaurateurs covering over 1000 UK venues. It highlighted the need for wider industry adoption of sustainable policies.

The majority (98%) agreed the trade should be doing more to improve sustainability.

Eateries ur further tha

Demand for ‘free-from’ dishes after n ESTAURATEURS are being encouraged to go beyond the recent EU requirements on allergen information and introduce ‘free-from’ dishes to their menus.

As of December 13, 2014, restaurants must inform customers if dishes contain any of 14 named ingredients (see table opposite).

Foodservice consultancy Horizons, however, reckons restaurants stand to gain from introducing dedicated ‘freefrom’ dishes.

“We have been monitoring consumer demand for free-from dishes for some time now,” said Emma Read, director of marketing at the firm.

R

We have been monitoring demand for free-from dishes for some time now.

“Demand has risen considerably this year and a number of the big chain operators are already embracing the free-from concept by offering dedicated menus of gluten-free dishes.

“Operators are not only competing with each other on quality, price and ambience, but increasingly on the dishes they have on their menus.

“A willingness to include free-from dishes will be important to attract a certain segment of the population.”

In a survey of foodservice operators in October last year, Horizons found

s Restaurants and bars must now comply with new EU

78% acknowledged the importance of gluten-free dishes and 60% said dairyfree dishes had become important.

“We are going to continue to see a big change over the next 12 months as foodservice operators realise that a growing number of consumers are concerned with free-from dishes,” said Read.

“Operators need to go further than the legislation dictates and make this an important part of their marketing mix.”

A number of companies and organisations worked to educate their staff and memberships about the new EU directives towards the end of the year.

City restaurant lau INDIAN restaurant group Mother India has published a cookbook featuring some of the company’s most popular dishes.

The book, titled Mother India At Home, was written by company owner Monir Mohammed in collaboration with writer and photographer – and close friend of Mohammed – Martin Gray.

It features recipes such as spiced haddock with tomato; ginger and green chilli fish pakora; and Delhi-style Scottish lamb, as well as the spicy salmon Mohammed’s mother Hajra Bibi cooked him as a child; and his wife Smeena’s slow chicken curry.

28 s SLTN s January 8, 2015

In addition to the recipes the book also tells the story of Mohammed’s journey from growing up in the east end of Glasgow to peeling onions in his brother’s restaurant at the age of 14 and then on to the founding of his own restaurant business, detailing how his cooking style has developed through the decades.

Mohammed’s story and the recipes are all illustrated by photography from Gray (right).

Mohammed now operates three Mother India restaurants – two in Glasgow and one in Edinburgh – and two delis with tables in Glasgow.

catering

rged to go an rules ew EU allergens law is introduced Allergens s Cereals containing gluten s Crustaceans s Eggs s Fish s Peanuts s Soybeans s Milk s Nuts s Celery s Mustard s Sesame seeds s Sulphur dioxide s Lupin s Molluscs

legislation informing customers of 14 food allergens.

Pub company Punch Taverns issued a Food Allergens Information Pack to its lessees to ensure they knew everything they needed to about the new law.

Alan Todd, Punch’s head of catering development, said: “We have been sending out information and communicating with our licensees for some time now to ensure they are informed of what they need to do.

“All of our team of catering development managers, nationally, are available to advise and support our licensees with all the resources and support we have available.”

NHS figures show 2% of people suffer from a food allergy and a further

New menu launched at capital restaurant EDINBURGH restaurant One Square has introduced a new menu following the appointment of executive chef Craig Hart.

Hart joined the eatery, at the Sheraton Grand Hotel, from Gleneagles Hotel in Perthshire in 2014.

Dishes on the new menu include braised Dryfeholm Farm pork belly and black pudding terrine with micro leaf salad and cauliflower three ways (£10.50) as a starter.

It also includes braised Scrabster monkfish served with Ayrshire bacon and wild mushrooms with shallot red wine sauce (£20).

One Square’s duck burger, confit duck leg topped with foie gras, posh bird fried duck egg is a new addition to its culinary offering (£17.50).

s The restaurant’s duck burger is one of the attractions in its new culinary offering.

A selection of sweet treats including pear and stilton tart with quince chutney and candied walnuts (£7.00) have been introduced. There is also a selection of dessert cocktails priced at £9 each.

20% believe they might.

The British Hospitality Association said complying with the rules is a “significant burden” on hospitality suppliers and restaurants.

But Jackie Grech, legal and policy director of The Restaurant Association, said the rules could ultimately be of benefit to the restaurant industry.

She said: “Food allergies can cause very serious health problems.

“In this industry success is measured one customer at a time. Make no mistake, the Food Allergens Regulation will be challenging and cumbersome to implement, especially for small businesses and it is fraught with practical difficulties.

“But, if it serves the customer, then it serves the industry too.”

unches cookbook

January 8, 2015 s SLTN s 29

catering

s ccchhheeefff’ ’ss iall ssppeeccia David Errington Head Chef The Four Seasons Hotel Perthshire thefourseasonshotel.co.uk

The Four Seasons Hotel in St Fillans serves contemporary Scottish cuisine with a twist. It has a two AA rosette fine dining restaurant, Meall Reamhar, while the Tarken Room offers more informal surroundings.

How long have you been in the catering business and how and when did you start?

I have spent 34 years in the catering business and started at Smyth’s Baker/Confectioner in Darlington, County Durham, at 15 years old.

What’s your catering and/or career highlight so far?

Living and working in the Highlands of Scotland.

How would you describe your food?

I enjoy cooking seasonally with a high degree of provenance, mixed with ingredients produced by artisan producers in other parts of Europe.

What’s your favourite wine?

I don’t have a particular favourite.

What makes you laugh in the kitchen?

Coming into work and seeing my staff ready, willing and able to cope with another day makes me smile every day.

Not counting your own, which is your favourite Scottish restaurant?

The Fortingall Hotel, not just for the quality of food, you also feel refreshed after a visit.

What’s your favourite Scottish ingredient?

Langoustines.

What’s the price of a typical three course meal (without wine)?

A six course dinner in our two AA rosette Meall Reamhar restaurant is £38.

What makes a good chef?

Be passionate about food, enjoy sourcing local ingredients, enjoy a challenge, but mainly have a good (dry) sense of humour.

Why should someone visit your restaurant?

Good food accompanied by friendly and efficient service and amazing views at a very reasonable price.

What’s a tip every chef should know?

A good tip for chefs to learn is that ‘there are many ways to skin a cat’.

Learn them all.

What’s your favourite dish to cook at home?

My favourite dish to cook at home is braised oxtail and barley.

Local lift servicing to keep your business moving Dumb Waiters Service Lifts Goods Lifts

30 s SLTN s January 8, 2015

Who do you admire in the industry and why?

I admire Marco Pierre White. He is accomplished, quiet, private and has kept a sense of proportion.

Rely on Stannah 24/7 Call us on 0141 882 9946 www.stannahlifts.co.uk

s This year’s ScotHot exhibition will also host the 30th annual Scottish Culinary Championships.

Trade show is set to hot up ScotHot exhibition will include live contest finals

S

at ScotHot, which has a deserved repuOME of the UK’s top chefs and batation as the place for showcasing caterristas are expected to gather in ing trends and industry insights, as well Glasgow this March when hospitalas a prime place to network with those ity exhibition and conference ScotHot in the know.” returns to the city.

In addition to the barista and chef ScotHot will take place at the SECC on competitions, the March 4 and 5, These championships show will host with the finals of stands from more both the Scottish encompass so much than 200 exhibiCulinary Chamtors, as well as a pionships and the about what makes programme of UK Barista Chamhospitality exciting. presentations and pionship taking workshops with place at the show. industry experts.

In both cases the finalists will compete And visitors to the event will be able to in front of a live audience. view a range of new catering products The 20 competitors in the Barista at the Catering Equipment Suppliers AsChampionship – which last took place at sociation (CESA) Innovation Zone.

ScotHot in 2009 – will have 15 minutes ScotHot will this year form part of to set up their work areas on stage, and Scottish Tourism Week’s Signature Prothen another 15 minutes to make four gramme – which will also include the espressos, four cappuccinos and four annual Scottish Tourism Industry Conespresso-based non-alcoholic drinks. ference and Scotland Food & Drink’s The winner of the final will be selected AGM. by a panel of judges and will earn the Marc Crothall, CEO of the Scottish opportunity to compete at the World BaTourism Alliance, said Scotland’s food rista Championships in the United States and drink products in April. are “an integral The 30th ScotAll those serious part of the customtish Culinary about tourism and er journey” that Championships, sit “at the core of meanwhile, will hospitality should put Scotland’s national challenge chefs to create food the dates in their diary. tourism strategy”.

“Keeping abreast ‘sculptures’, beof future trends and product innovation fore competing in a live cook-off against is vital to delivering the growth our ineach other on the hospitality show’s dustry aspires to,” said Crothall. main stage.

“We’re therefore delighted to have ScoScotHot event director, Soraya GadeltHot firmly under the umbrella of the rab, said the two-day exhibition will be 2015 Scottish Tourism Week Signature “the ultimate show for those working in Programme. the hospitality industry”.

“The show is a perfect fit for Scottish “These championships encompass so Tourism Week and it provides yet anmuch about what makes hospitality an other great reason why all those who exciting industry to be in: flair, creativare serious about tourism and hospitality, inspiring people and of course, great ity in Scotland should put the dates in taste,” said Gadelrab. their diary.”

“It’s this passion that comes to the fore

kitchen cleaning

No clean break in the kitchen Regular regime is of paramount importance, say chefs and cleaning firms ERIOUS illness, pest infestations, fire hazards – these are just some of the risks of failing to maintain a high standard of cleanliness in a commercial kitchen.

With such serious consequences, not to mention the prospect of closure or legal action, it’s no wonder chefs, cleaning companies and cleaning product suppliers say having a regular cleaning regime in place is absolutely crucial.

Paul Wedgwood, owner and head chef at Wedgwood the Restaurant in Edinburgh, said kitchen cleanliness is of “paramount importance”.

“It should be viewed the same as choosing the best ingredients – if you start with a bad product it will end up as a bad product, so before you begin food service your kitchen should be spotlessly clean,” he said.

The importance of maintaining a high standard of cleanliness in the kitchen was underlined by Paul Dow, head chef at The Magnum Bar & Restaurant on the capital’s Albany Street, who said the benefits of doing so go beyond basic compliance.

“A clean kitchen is essential for a whole variety of reasons,” he said.

“Obviously to ensure that we are maintaining Food Standards Agency guidelines, but also because clean kitchens tend to make for a better working environment as it sets the standard for everything else that happens within it.

S

“It’s also easier to run a kitchen where ‘everything has its place’ as people know where to find and put things and ordering is definitely easier.”

To ensure standards are met and maintained, a clear schedule should be in place and reviewed regularly, according to Gerry Sharkey of Glasgow’s La Bonne Auberge.

“Any good kitchen will have a detailed cleaning schedule that identifies what needs cleaned, how often, using what and by whom,” said Sharkey.

“This will be followed up by continual monitoring.”

Jason Gallagher, head chef at The Stockbridge Restaurant in Edinburgh, stressed the importance of maintaining cleaning charts and rotas.

“The entire kitchen team must have responsibility for keeping a clean, safe environment,” he said.

“Daily cleaning should be all worktops scrubbed down, fridge doors, floor, sinks and all utensils and boards (throughout the day), cooker top and grills.

“Weekly cleaning should be the shelves, fridges and a deeper clean of the surfaces.

“Monthly cleaning should involve the filters being changed and a steam clean of all the surfaces.”

And while chefs are fully aware of the serious risks involved if commercial

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s The importance of maintaining a high standard of cleanliness cannot be underestimated.

January 8, 2015 s SLTN s 31

kitchen cleaning

Cleanliness a kitchen must Serious consequences if standards slip W W W

Continued from page 33

kitchens are not kept properly clean, the highest standards can only be met and maintained if all staff play their part.

Wedgwood said a team effort is essential when it comes to cleaning a commercial kitchen.

“Everyone is responsible for the cleaning of their own area in the kitchen, and this is done through having a clear and detailed kitchen rota,” he said. “Ultimately the kitchen manager has the responsibility for making sure the rota is being adhered to and that each member of the team is doing their part.”

A team effort was also advocated by

Alasdair Ritchie, head chef at Melville Castle near Dalkeith.

“A clean-looking kitchen is not necessarily clean; it’s like a pie – you have to look below the crust,” he said.

“Everything should be cleaned at some point, from the ceilings down to the floor and everything in between; everyone should be responsible and accountable for these tasks.”

And while everyone has a part to play, having the correct cleaning materials and equipment is just as important, according to the firm behind cleaning, sanitation and hygiene solutions brand Diversey Care, which is stocked by Alliance Online.

“The best results can only be

s A kitchen cleaning rota with clearly defined roles for each member of the team is key, chefs say.

achieved if staff understand the need for hygiene, know the right processes to employ and are equipped with suitable products, tools and equipment to do their jobs properly, effectively and efficiently,” said a spokesman for the company. “A well-practised cleaning regime with clearly-defined roles, responsibilities and processes is central to this objective.

“Despite the importance of food safety, cleaning and hygiene tasks do not need to be onerous or complicated. Simple processes applied correctly and effective products used properly should be all that are needed to ensure superior results.”

There are, however, some elements of kitchen cleaning for which specialist cleaners are required.

24/7 Elite Clean, which provides kitchen extract system cleaning and kitchen deep cleans, said environmental health and building insurance demand a high level of cleanliness in a kitchen and its extract system.

“Operators should not clean the kitchen extract system themselves,” said company director Frank Rooney.

“Kitchen extract systems should be cleaned as detailed in the schedule contained in Section 7 of TR/19. This can range from one clean per year up to four cleans per year. The frequency depends on how many hours of cooking takes place each day and the type of food being cooked.

“This should be the responsibility of a reputable company that will issue a certificate upon clean completion.

“If kitchen extract systems are not cleaned in line with the schedule set out in TR/19, the risk of fire greatly increases due to a build up of oil and grease in the system.

“Due to high temperatures, this can ignite then travel through the system and into the kitchen.

“The building insurers can invalidate insurance if a schedule is not adhered to and in many cases, buildings have been written off with no claim and no pay out.”

Cleaning essentials Four product types are essential for the majority of daily cleaning tasks: UÊ > `Ê Þ} i iÊqÊiÛiÀÞ iÊ > ` }Ê> `Ê«Ài«>À }Ê food should employ strict hand-hygiene procedures Ì Ê«ÀiÛi ÌÊÌ iÊÀ Ã Ê vÊëÀi>` }ÊV Ì> >Ì Ê> `Ê infections.

UÊ >À`ÊÃÕÀv>ViÊÃ> Ì ÃiÀÃÊqÊÌ iÃiÊ>ÀiÊÕÃi`ÊÌ Ê ii«Ê worktops and storage areas clean and hygienic; they >ÀiÊiÃÃi Ì > ÊÌ Ê Ê> `ÊÀi ÛiÊ«>Ì }i ÃÊÌ >ÌÊV> Ê cause food-borne illnesses.

UÊ ÀÊV i> iÀÃÊqÊÀi}Õ >ÀÊV i> }Ê i «ÃÊÀi ÛiÊ v `Ê`iLÀ ÃÊÌ >ÌÊV> Ê>ÌÌÀ>VÌÊÛiÀ Ê> `Ê >ÀL ÕÀÊÌ iÊ bacteria that cause bad smells and illnesses.

UÊ Ã Ê> `ÊÜ>ÀiÜ>Ã }Ê«À `ÕVÌÃÊqÊ ii« }ÊVÕÌ iÀÞ]Ê crockery and cookware clean and hygienic is essential for food safety. It also helps to create a pleasant dining experience and demonstrates that the establishment takes hygiene seriously.

Source: Diversey Care 32 s SLTN s January 8, 2015

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property Scotland’s Hotel, Pub and Licensed Property Specialists

Mallaig

£350,000 F/H Ref: 41780

Chlachain Inn

> B&B, bar & restaurant > 4 en-suite letting rooms > Turnover circa £440,000 p/a > Recently refurbished

s The Pentland Hotel has 42 letting rooms.

> Owners accommodation

Hotelier adds to his Collection

> Walk- in condition

Thurso hotel joins Caithness operator’s portfolio HE Pentland Hotel in Thurso has changed hands for the first time since 1997 in a deal brokered by ASG Commercial.

The venue was acquired by local hotelier Andrew Mackay and joins his Caithness Collection of hotels, which includes the Norseman Hotel in Wick and the Castletown Hotel in Thurso.

The Pentland Hotel comprises 42 letting rooms as well as a lounge/cafe bar, dining room, and a 150-cover function room; the property also has a commercial kitchen, beer cellar, spirits store

T Lanarkshire

£449,995

Herdshill Guest House

F/H Ref: 42544

> Beautifully presented guest house in stunning location > 8 guest letting rooms with potential to increase

and a small laundry.

Andrew Mackay, who, together with his business partners bought the freehold of the hotel, said the business has an “enviable reputation and a strong trading history”.

“We will develop further the existing strong business ethos of quality service and value for money,” he said.

“The Highlands remains a challenging but most rewarding business area for those in the hospitality sector and we would like to be at the cutting edge of

providing a modern service to the broad spectrum of customers we serve. Caithness has a strong tradition for innovation and hard work and this, I feel, epitomises our drive to succeed.”

Paul Hart of ASG Commercial said: “Andrew has a strong reputation for succeeding and I suspect that he will take this hotel to greater heights and drive standards to the next level.

“The sale of commercial properties within Caithness has been very positive in the last quarter of 2014.”

> 3* Scottish Tourist Board Award > Private self contained accommodation

Set sail for Arbroath business

Scotland’s Local Broker Since 1988 Bruce_Co

blog.bruceandco.co.uk

For a full list of opportunities visit our website www.bruceandco.co.uk or call To buy: 0844 2488 285 34 s SLTN s January 8, 2015

AN Arbroath inn with owner’s accommodation has come onto the books of commercial property agency Seymour & Clink.

Located close to the harbour, the Ship Inn comprises a ground floor lounge bar accessed directly from the town’s Main Street and a public bar with its own entrance on Marketgate. The property, which is not currently trading, also has a four-bedroom owner’s flat.

“This is a good trading location, and presents an opportunity to acquire and refurbish a beautiful building to trade once again as a public house,” said the agent.

Offers over £150,000 plus VAT are sought for the freehold.

property&classified To advertise on these pages call Sylvia on 0141 567 6038 The Specialist Property Adviser Hotels and pubs sold throughout Scotland in 2014 LD SO

5 Logie Mill Beaverbank Office Park Logie Green Road Edinburgh EH7 4HG

LD SO

LD SO

Edinburgh

T: 0131 557 6666 E: edinburgh@christie.com

Glasgow 120 Bath Street Glasgow G2 2EN

HOLIDAY INN EXPRESS, HAMILTON

EAST NEUK HOTEL, ABERDEENSHIRE

• SOLD TO A CORPORATE BUYER

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T: 0141 352 7300 E: glasgow@christie.com

Head Office Whitefriars House 6 Carmelite Street London EC4Y 0BS

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T: 020 7227 0700

UNIVERSAL, GLASGOW

EDNAM HOUSE, KELSO

E: enquiries@christie.com

• SOLD TO A PRIVATE BUYER

• SOLD TO A PRIVATE BUYER

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LD SO

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QUEENS PARK CAFÉ, GLASGOW

BUCCLEUCH ARMS HOTEL, DUMFRIESSHIRE

• SOLD TO A MULTIPLE BUYER

• SOLD TO A LOCAL BUYER

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0844 4124944 christiefinance.com 020 7448 8820 christieinsurance.com RCC Insurance Brokers plc trading as Christie Insurance is authorised and regulated by the Financial Services Authority.

Calls may be recorded for quality or training purposes

christie.com

KINGS HOUSE HOTEL, BALLACHULISH • SOLD TO A PRIVATE BUYER

GLENISLA HOTEL, BLAIRGOWRIE

MONKEY BAR, GLASGOW

• SOLD TO A PRIVATE BUYER

• SOLD TO A MULTIPLE BUYER

January 8, 2015 s SLTN s 35

property

Change in the air at Neptune Bar

s 4HE PROPERTY HAS THREE LETTING ROOMS

Highland guest house for sale A LICENSED guest house in the Highland town of Dornoch has come onto the market.

Currently trading on a bed and breakfast basis, 2 Quail is described as an â&#x20AC;&#x153;easily run home, income and lifestyleâ&#x20AC;? business offering year-round trading potential.

The guest house has three en suite letting bedrooms, public rooms, ownerâ&#x20AC;&#x2122;s accommodation, a garden and workshop.

Paul Hart of ASG Commercial, which is marketing the guest house at offers over ÂŁ385,000 for the freehold, said: â&#x20AC;&#x153;This is a lovely property and it has an added bonus of a large workshop at the rear of the property currently used as a framing studio but with endless possibilities.â&#x20AC;?

A TRADITIONAL pub in Angus has changed hands after more than a decade with its previous owner.

The Neptune Bar in Montrose was acquired by Anna Thompson in a deal brokered by Bruce & Co; the property ďŹ rm sold the business on behalf of Anne Higgins, who has owned it for the past 11 years.

Located on the townâ&#x20AC;&#x2122;s Erskine Street near the beach, the pub occupies the ground ďŹ&#x201A;oor of the property; there is separate ownerâ&#x20AC;&#x2122;s accommodation on the ďŹ rst ďŹ&#x201A;oor.

Julie-Anne Mcconville, sales negotiator at Bruce & Co, said â&#x20AC;&#x153;It was a pleasure to deal with the sale of the Neptune Bar. On behalf of Bruce & Co I would like to wish Ms Thompson good luck with the future of the Neptune Bar.â&#x20AC;?

Worship at the Seafood Temple Oban business offers scope for development, agent says ESTAURATEURS looking to acquire an established business which offers scope for further development might be interested in an Oban seafood restaurant which has come onto the market.

Located on the seafront overlooking the island of Kerrera, The Seafood Temple was established around ten years ago when the original owner transformed a Georgian sandstone building which was previously a toilet block into a glass-fronted restaurant.

R s 4HE EATERY OFFERS A ""1 STYLE MENU

New smoke in Auld Reekie OPERATORS have launched a new restaurant in Edinburghâ&#x20AC;&#x2122;s old town after acquiring premises in a deal brokered by The Restaurant Agency.

Craig and Felicity Cameron opened Reekieâ&#x20AC;&#x2122;s Smokehouse â&#x20AC;&#x201C; a 50-cover eatery offering a Scottish barbecue-style menu.

Alan Goldie, director at The Restaurant Agency, said: â&#x20AC;&#x153;We were delighted in securing the site for Craig and Felicity and I am sure their food concept will work well in this location. â&#x20AC;?We wish the Camerons every success with their new offering and trust once established we will be seeking further sites in the capital to bring modern day chimney smoke to Auld Reekie.â&#x20AC;?

36 s SLTN s January 8, 2015

I am expecting a high level of interest from local operators and those further aďŹ eld.

The 24-cover eatery, which has been owned by Eilidh Smith for the past four years, is said to have a â&#x20AC;&#x153;tremendous reputationâ&#x20AC;? for its service and food, which spans seafood, meat and game.

Jonathan Clough, director of Smith & Clough Business Associates who is handling the sale, said the restaurant beneďŹ ts from what is arguably the most picturesque trading location in Oban as well as its proximity to the town centre and ferry terminal. â&#x20AC;&#x153;The Seafood Temple offers a

s 4HE 3EAFOOD 4EMPLE IN /BAN OFFERS hSTUNNINGv VIEWS OVERLOOKING THE ISLAND OF +ERRERA

tremendous opportunity for a new owner to take on a reputable and wellestablished business which still offers so much growth potential,â&#x20AC;? he said. â&#x20AC;&#x153;The business only opens in the evening and offers two sittings, as well as only opening four days a week in winter so there is scope for a new owner to increase opening times and

develop a daytime trade also. â&#x20AC;&#x153;I am expecting high levels of interest from both local operators as well as from further aďŹ eld and ďŹ rst time buyers, as the business offers not only a great business opportunity, but a fantastic lifestyle opportunity also.â&#x20AC;?

The Seafood Temple is for sale at offers over ÂŁ175,000 for the freehold.

Scotland’s Local Broker Since 1988

X

Bruce_Co w w w. b r u cea n dco.co.u k

X HOTELS

£439,950

X GUEST HOUSES

blog.bruceandco.co.uk

X RESTAURANTS

X PUBS

X INNS

Rivergarth Guest House, Kirkcudbrightshire A stunning and well presented Guest House with 4 letting rooms and excellent owners accommodation.

The sale of Rivergarth Guest House offers a rare opportunity to purchase a high quality, beautifully presented property which is trading very successfully, yet still with potential for expansion.

Ref: 43074

Freehold

SOLD

SOLD

Neptune Bar, Angus

SOLD

Annfield Guest House, Stirlingshire

> Established community pub,

> Guest house located in popular

providing an excellent opportunity

tourist destination

> 2 viewings

> 4 viewings

> 2 offers

> 2 offers

> Sold at asking price

> Sold near asking price

The Sands Hotel, Orkney The Sands Hotel, located in the village of Burray, on the Island of Orkney, is a beautifully upgraded hotel with a successfully trading bar and restaurant. With its contemporary style, in a picturesque location; the hotel offers guests a very high standard of comfort in friendly and relaxed atmosphere.

The hotel additionally sees high levels of trade for a variety of functions; catering for small weddings and other special occasions.

The hotel sold successfully at the asking price of £475,000.

Rattrays Bar and Restaurant, Perth

F/H

F/H

The Bank Guest House, Hawick

F/H

Hopehill Guest House, Hawick

> Stunning village pub & restaurant

> Luxury B&B accommodation

> 30 covers

> 5 deluxe letting rooms

> Prime location in centre of an

> 5 potential en-suite letting rooms

> Well established

> Private dining for 20 covers

> Ideal location near social amenities

> Excellent trading location

> Excellent trading location

> Spacious owners accommodation

> Owners accommodation

> 4 bed owners accommodation

Ref: 42998

Ref: 43033

affluent village > Benefits from local & tourist trade Ref: 43173

£299,950

Garragh Mhor, Oban F/H

£399,995

F/H

> Lounge bar/ coffee shop/ beer

6 letting rooms

£449,995

Ref: 43098

> Detached period property with

The Watering Hole, Dunfermline

garden/ function suite

£595,000

F/H

Ayr Gatehouse, Ayr

Ref: 43035

£495,000

Kames Hotel, Argyll And Bute

F/H

Garragh Mhor is a beautifully presented B&B situated on the Island Of Seil. The business is highly

> Delightful B&B in prime location

> Well established & popular hotel

reputable; it has been awarded a 3* rating by the Scottish Tourist Board, and it is also highly rated on

> 9 en-suite letting bedrooms

> 10 en-suite letting rooms

> 16 cover dining room

> Public bar, lounge bar, restaurant/

Trip Advisor and was awarded a Certificate of Excellence. The business has been under the very caring ownership of the current owners for 7 years, during which time they have carefully carried out substantial refurbishments throughout the entire property to a very high standard.

> 5* rating on Trip Advisor

function suite

> Excellent owners accommodation > Impressive detached building

> 4 en-suite letting rooms

> Spacious private accommodation

Ref: 41773

£595,995

> 3 bed owners accommodation Ref: 42766

£699,950

Call 0844 2488 285 for more information or view full details at www.bruceandco.co.uk Full Business Details For a Free Market Appraisal of your business or to discuss your selling options, call 0844 2488 286. Confidentiality Assured.

PROPERTY

HAVE YOU GOT EMPTY BEDS MIDWEEK? CONSTRUCTION IS RAPIDLY INCREASING UK WIDE

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To advertise on these pages contact Sylvia on 0141 567 6038 38 s SLTN s January 8, 2015

Skilled tradesmen travel the length and breadth of the country to work and are always looking for a decent place to stay whilst away from home. A welcoming, comfortable Pub, B&B or Hotel will always attract workers.

We are looking for Pubs, Hotels, B&B’s & Guesthouses to join us

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To advertise on the these pages contact Sylvia on 0141 567 6038 January 8, 2015 ࠮ SLTN ࠮ 45