DRAM 307 MARCH 2016

307 DRAM MAGAZINE MARCH 2016 ISSN 1470-241X

DRINKS RETAILING AND MARKETING

PG TAVERNS TAKE OVER TORPHICHEN

@dramscotland

/dram.scotland

. GIN FACTS . THE DOWANS

DRINKS RETAILING AND MARKETING

WELCOME

M

arch is a great month for the licensed trade.

St Patrick’s Day gives pubs a welcome boost, but if you check out our St Patrick’s Day facts on page 13 you’ll find that actually the celebration was alcohol-free until 1970!

This month you’ll find two design features on hotels in Speyside. The Dowans Hotel and The Station Hotel are only a few miles apart, and both offer something quite different, but at the same time, both are first class venues, and offer guests a great experience. See pages 24 and 28.

Annabelle Love caught up with Andy Chung of the Amber Regent, and his daughters, who run arguably one of the finest Chinese restaurants in Glasgow.

Sophie Mead checked out what is happening in Scotland’s gin arena and Matthew Clark’s experts gave us a low-down on their top wine picks.

Easter comes at the end of March hope the Easter Bunny pays a visit!

Susan Young Editor susan@mediaworldltd.com

CONTENTS March

FEATURES

14 17 20 24

9 /dram.scotland

TOP TIPS ON WINE TRAINING

Matthew Clark’s wine experts offer their advice.

GEMS ON GIN

Lots of intresting facts about Gin.

LICENSEE INTERVIEW

A ‘golden’ era for the Chung family.

Annabelle Love reports.

DESIGN FOCUS

Dowans Hotel and The Station Hotel in Speyside and Wedgwood in Edinburgh.

REGULARS

4

@dramscotland

2016

35

NEWS

All the news on pubs, bars, restaurants and hotels.

BRAND NEWS

All the latest brand news.

SUE SAYS

Straight talking from our very own Editor.

DRAM MARCH 2016 3

ROUX FAMILY EXPANDS IN SCOTLAND Albert and Michel Roux Jnr, supported by Michel’s daughter Emily, have opened the first of their cobranded fine dining restaurants, under the The ‘Albert and Michel Roux Jnr’ restaurant banner at Inverlochy Castle near Fort William. The former Chez Roux at Inverlochy, underwent a refurbishment at the end of December and re-opened recently as the first Scottish ‘Albert and Michel Roux Jnr’ restaurant.

The opening marked the first time the father and son have collaborated in Scotland and it also marked the introduction of Emily Roux to the family business.

The restaurant, with 50 covers, is run by chefs trained in Roux kitchens.

However that’s not the only restaurant destined for Scotland under the new arrangement. The trio are also opening another ‘Albert and Michel Roux Jnr’ restaurant at the 14th Century Crossbasket Castle in High Blantyre on the outskirts of Glasgow. The luxury hotel, restaurant and event venue, owned by Steve Timoney and wife Alison Reid-Timoney who have invested £9m in the hotel, is managed by Inverlochy Castle Management International, and will officially open on 1 May. Speaking of the new ventures, Albert Roux OBE, KFO, who currently runs five Chez Roux restaurants across Scotland, said, “Michel Jnr and I are hugely excited about working together at these two fantastic locations. The ‘Albert and Michel Roux Jnr’ restaurants will offer menus in the style of Le Gavroche but with a contemporary and distinctly Scottish twist, focusing on ingredients that are, as far as possible, hyper-local to each location.”

While Michel Roux Jnr said, “I’m particularly thrilled about Emily coming on board – my father and I are classically French in style whereas Emily is slightly more contemporary in her cooking. It makes for a great dynamic, and a very exciting time for the Rouxs.”

NEW STEAKHOUSE FOR GLASGOW Miller & Carter has announced its a new steakhouse in the former Post Office on St. Vincent Street, Glasgow will open shortly. It is the latest opening of the group, owned by Mitchell and Butler, which has 41 restaurants across the UK. The 200 cover restaurant will create 70 new jobs and serve premium graded Scotch beef.

The sympathetic refurbishment includes retaining key classical Baroque detailing, period timber panelling, feature columns, decorative cornices and ceiling details.The old clock has been restored and marble pillars have been retained while a new pewter bar, gantry and private dining room for meetings or exclusive dinners are part of the package.

Miller & Carter Glasgow will also feature the ‘Steak Table’ experience, where up to 10 guests are taught about different types of steak.

Tim Ellis, retail business manager, Miller & Carter said, “We’re absolutely thrilled to be involved with such a wonderful historic building as part of our expansion in Scotland. In terms of our expansion plans, we’ll be opening in Aberdeen city centre at the end of the summer and planning more restaurants to bring our exceptional scotch beef and quality hospitality to more venues across Scotland soon.”

Have you heard?

Andrea Zecchino and Nino Caruso the duo behind Italian wine cafe brand Veeno, have announced plans to open in Edinburgh. The cafe, will as the other five do, champion the Italian Aperitivo culture which focuses on gatherings with friends and family to enjoy drinks and food. Veeno also have cafes in Manchester, Leeds, York, Liverpool and Nottingham.

Finnieston pub Bannisters on Glasgow’s Argyle street is set for a complete makeover. Owner Star Bars & Pubs plan to invest £300K transforming the pub into a modern bar with a strong food focus. The refurbishment will be undertaken by Glasgow design company CM Design, who have also worked on bars such as Anchor Line, The Hill and The Atlantic. Work will start in early spring and there are rumours (not confirmed) that the refurbishment will have a 70s style theme.

4 DRAM MARCH 2016

NEWS

WWW.DRAMSCOTLAND.CO.UK

Di Maggio’s Restaurant Group’s (DRG) second Topolabamba restaurant is set to open on Edinburgh’s Lothian road, on the site of Velveteen. The 120-cover restaurant will serve a variety of Mexican-style street food and classic dishes such as burritos and quesadillas. The interior will be in the same style as the original Topolabamba in Glasgow and will also feature outside seating. It is being designed by Interiors by Dominic Paul.

DRG are investing £450K in the new venue but there are plans for more. Co-owner Paul Sloan told DRAM, “The idea behind Topolabamba was inspired by the time I spend in Miami when I regularly travelled to Mexico. It took months to create the Topolabamba concept and it has worked so well, hence we want to repeat its success. We will open one or two in Edinburgh then one in the West End of Glasgow.”

Glasgow’s first arcade bar, Super Bario will open in March at 7 King Street, following a successful crowd funding project via the website Kickstarter.com.

A total of 166 backers pledged £6,249 to bring idea to life. And now owners Shaun Murawski , Scott McLachlan and George Black will realise their dream of customers playing a variety of classic arcade and pinball games including Pac-Man and Mortal Kombat on fully restored gaming systems, while enjoying a selection of locally sourced and international beers. The funding period lasted 31 days and by January 7th the owners reached their goal of £5K. The money helped fund the construction of a bar and a full refurbishment with decoration by local artists. The games will be played in full sized cabinets which have been restored from the 80’s and 90’s. Backers who pledged £25 or more will have their names displayed on plaques and those who pledged £1K will receive a ‘JAMMA’ arcade machine.

Swankie and Pagliocca team up

Graham Swankie has teamed up with Glasgow entrepreneur Michele Pagliocca to open a new pub called MacGregors Pie and Ale Howff on Blackfriars Street in Glasgow. Graham who was most recently the GM at Gusto, and prior to that he was one of the founders the Meat Bar and Bath Street Pony, both in Glasgow.

Graham told DRAM, “The opportunity to work with Michele and the group and to be part of such an exciting and unique concept was too good to pass up.” He continued, “The product offering is simple – providing the very best in quality ales and craft beers and unrivalled home made pies. With extreme pride and patriotism, the pubs will have a heavily Scottish theme and influence, with wherever possible Scottish products being utilized. The aim is to have 90% product home bred. 100% if possible!”

WEE BUDDHA OPENS ITS DOORS Wee Buddha has recently opened for business on the site of the former Iglu on Jamaica Street in Edinburgh. It serves Asian-infused tapas style food and a wide selection of international beers. The restaurant has 60 covers, over two floors, and is the first pub/ kitchen venture by owner Ken Chan, who previously ran his own self-catering business.

The interior has also been refurbished. Iglu originally had a bar on each floor, but the new owners have removed the upstairs bar and replaced it with a kitchen extension. The furniture on both floors has been re-upholstered. Owner Ken Chan says, “I’ve worked my way up from Chinese takeaways to restaurants, and now my own restaurant bistro. I chose the items on the ‘wee hings’ menu because they are dishes that I would like to eat if I was out for a drink in Hong Kong or anywhere in the Far East.”

n.b. bar & hotel

Crowdfunded arcade bar raises cash

La Cheetah on Glasgow’s Queen street is getting a makeover this month by the designers of Glasgow DJ Hudson Mohawke’s stage show. The intimate club venue will have its bar, booths and lighting refurbished and a new sound system will be put in.

Owner Dario Bernardi said, “We like the club to change and move with the times so we’re going to intrduce 3D mapping on the walls using three different projectors side by side. This will mean that the visuals we can produce will be really impressive and enhance customer’s experience in La Cheetah.”

A new pop-up bar called Maison is set to open shortly, on the site of the former Ketchup on Kilmarnock Road in Glasgow. The 100 cover unit, an Iona lease, will serve a selection of UK craft beers and operate on a fourweek rolling contract with Iona. The guys behind the new pop-up are Blane McConnell, Donald Stephenson, JohnRoss Docherty and David Lannigan, who aim to have bar opened by midMarch. Blane McConnell told DRAM, “We’ll be offering beer products you won’t get anywhere else in Glasgow.”

The latest pub to open in East Kilbride is The Hay Stook owned by JD Wetherspoon. The £1.57 million development, on the site of former retail units in Princes Mall, in East Kilbride Shopping Centre will specialise in real ales as well as craft and world beers from local and regional brewers.

Thistle Pub Company III has announced a £250K investment programme in its seven locations to make them more accessible for the wider community, including its patrons with specialist needs, with the support and guidance of Deafblind Scotland, PAMIS and Perth and Kinross Council. Its move was endorsed by Jim Taylor MBE, from rugby injury support charity, Hearts and Balls, who officially marked the group’s new commitment to inclusivity at The Wheel Inn, in Scone, unveiling the public house’s brand new ‘Changing Places toilet’ for customers with complex physical disabilities and a free to use, state-of-the-art sensory room.

DRAM MARCH 2016 5

For Scotland’s Best-selling ale and an unbeatable range of craft-brewed beers…

Shouldn’t you be talking to Belhaven?

Belhaven Best is Scotland’s best-loved Best, with 35% market share of keg ales* We also sell all other brands your customers want to see within beers, wines, spirits and minerals ● Award winning Belhaven Black and an unrivalled range of cask and craft beers means there’s a Belhaven beer to suit every bar ●

●

To discover more about our range or to arrange an appointment with your local Sales Account Manager:

Best Talk to Belhaven... Call 0845 6075325 *Source: CGA

NEWS PRICE FREEZE AS TENNENT’S DROPS WALLACES FROM NAME

T

ennent Caledonian – owners of Tennent’s Lager – has announced that it has changed the trading name of its Sales and Distribution Company from Wallaces TCB to Tennent’s. The news came alongside some good tidings for the trade as the brewer also announced a 12 month price freeze.

The company originally rebranded itself Wallaces TCB in 2014, after it bought Wallaces Express.

Former Wallaces boss Brian Calder headed up the merger of the two companies, however he left last summer, with fellow director Chris Cosh following suit at the tail-end of 2015. So it has come as no real surprise to the trade that the company has decided to rebrand as Tennent’s.

Alastair Campbell, who was appointed MD of Tennent’s in summer 2015, commented, “We’ve listened to our customers and we are placing the iconic Tennent’s name back at the heart of our business. With Wallaces Express trading since 1875 and Tennent’s since 1556, we have a proud shared heritage of serving Scotland’s Independent On-

Trade and we look forward to continuing this.” He continued, “We understand the challenges Scotland’s pubs, club, hotels and restaurants are facing and, while other brewers have announced price increases to the trade, we are pleased to freeze the Wholesale List Price of our leading draught brands including Tennent’s Lager, Caledonia Best, Magners Original Ice Cold Cider, Heverlee and Menabrea for the year ahead. This is further evidence of our support of the trade, allowing owners to direct greater investment into their businesses and help sustain jobs.”

“Scotland’s licensed trade is a huge part of the local economy, contributing nearly £1.5 billion in value and employing over 71,000 people. We remain resolute in our support of it.

Over the past five years we’ve invested £40 million, which is more than any bank or drinks supplier has invested in the Scottish on trade. We’ll continue this in 2016 to ensure Scotland enjoys a thriving quality-led industry.”

C&C Group, owners of Tennent Caledonian Breweries, since 2009, acquired Scottish drinks wholesaler Wallaces Express in March 2014.

AZUR OPENS OBU PAN ASIAN IN PRINCES SQUARE Obu has recently opened in Glasgow’s Princes Square and serves diners Japanese, Thai and Chinese-inspired dishes including bento boxes. Formerly Azur Bistro, it has 24 covers and serves a variety of sushi, ramen, dim sum, wok and curry options.

Obu joins Cranachan and NY Grill which are also owned by the Azur Bistro Limited group.

COVER STORY

PG TAVERNS TAKE OVER THE TORPHICHEN The Torphichen in Mid Calder is undergoing a major £475K refurbishment, a joint investment by owned Star Pubs & Bars and, multiple operator, PG Taverns Scotland. The pub, which has been closed since September, is scheduled to re-open in April as the Fork & Field.

Iain Pert of PG Taverns said, “Choosing the right site is key to the success of a pub, as is the investment needed to create an appealing offer for customers.

The Torphichen has both. Food will be the focus with ingredients locally sourced.

We expect it to do well as there is a gap in the market for a quality food-led traditional welcoming country pub in the area.”

He continued, “We’re delighted to be working with Star Pubs & Bars again on another joint investment on the back of the runaway success we’ve had with The Jolly Botanist.”

Star is investing £275K and a further £200k is being invested by PG Taverns The reconfiguration of the Torphichen will increase the space in the pub, almost doubling the number of food covers from 48 to 94 and increasing the kitchen size by 60%. The changes will enable the pub to offer modern classic Scottish food with a twist, as well as great cask ale and a range of quality premium drinks creating a warm and welcoming pub. PG Taverns investment will be spent on the addition of a conservatory, decking and six letting rooms.

Lawson Mountstevens, managing director of Star Pubs & Bars said, “It’s positive news for the community that P&G Taverns has taken on the Torphichen. They’re top operators with award-winning experience. That coupled with the pubs location, its new focus on food and great potential are a compelling combination.”

Iain is pictured with business partner Gordon Gilhooley.

DRAM MARCH 2016 7

Perfection does not come about by accident Our passion for excellence drives us to continually develop new technologies to create the full range of delicious speciality coffees – from Ristretto up to Latte macchiato. Flexibly configurable coffee machines and accessories can be combined to create the perfect coffee solution with permanent water connection or sizeable watertank for any requirement from 30 up to 180 cups per day: ■ ■ ■ ■ ■ ■

Pub and Bar In Barista Bars In Coffee Lounges To cater for employees In the events area In Office Floor Solutions

JURA Products Ltd Vivary Mill, Vivary Way Colne , Lancashire BB8 9NW Tel: 01282 868266 / Fax: 01282 863411 sales@uk.jura.com www.uk.jura.com

XJ9 Professional

GIGA X8 Professional

BRAND NEWS

ALL THE L ATEST BRAND NEWS

Beer GUINNESS LAUNCHES VISIBILITY KITS AHEAD OF ST PATRICK’S WEEKEND Guinness is set to provide Scottish venues with activation kits in time for St Patrick’s festivities.

The kits aim to raise pre-event awareness, increase footfall and encourage customers to buy Guinness, making it the centre of attention in participating outlets.

Guinness has long been linked to St. Patrick’s day, and the outlets which stocked the kits in 2015 enjoyed an increased uplift of 118 pints on average, of which 72 were Guinness draft.

The kits, which are priced at £30, feature several metres of branded bunting and 15 hats along with a Guinness flag to decorate back bars. This will ensure that the branding is the point of focus for any customers. All products will be branded with ‘St Patrick’s Weekend’ so that the union of the celebration and the beer are emphasised. Along with these kits, Guinness will provide licensees with digital assets which will allow social media coverage to compliment the promotion in the premise. Themed cover photos, suggested Twitter posts and photos will all be provided.

Katerina Podtserkovskaya, Head of Guinness Activation in the On-Trade, said, “Celebratory occasions like St Patrick’s Day are important for the on-trade and Guinness alike. They offer outlets a fantastic opportunity to capitalise on the event and help increase sales and footfall. St Patrick’s Day in particular is a natural and unique sales opportunity for the Guinness brand as it links to its Irish heritage and provenance. Last year, Guinness Draught accounted for 61% of incremental total beer uplift, proving that it helps to drive the total category sales.”

CARLSBERG KICKS OFF UEFA EURO 2016 CAMPAIGN Carlsberg has launched a new marketing campaign aimed at encouraging licensees to unlock the potential of the EURO UEFA 2016 tournament. Despite Scotland not qualifying, no doubt Carlsberg are still hoping there will be plenty of support for the tournament amongst Scotland football fans. Kits will be distributed that include fixture posters, planners, flags and wigs to help add to the consumer buzz surrounding games.

David Scott, Director of Brands and Insight at Carlsberg UK commented, “Carlsberg is known as the beer of football, and we are proud of our status as Official Beer of UEFA EURO 2016™ “ He continued, “We know that 75% of pub goers watch football, presenting publicans with the perfect opportunity to engage existing customers and draw new ones in.”

NEW SPRING SPECIAL FROM BARNEY’S BEER Edinburgh microbrewery, Barney’s Beer, is releasing a limited edition amber ale named Bastard Amber.

Barney's Beer is known for its one-off special brews and collaborations with artists and musicians, from Idlewild to John Byrne. Bastard Amber is the name of a coloured theatre lighting gel that gives good skin tones on stage. It will have an ABV of 5.2%.

The beer is based on Barney’s best selling Volcano IPA but with a different line up of hops. The company promise this gives it a slightly fuller and fruitier flavour.

Barneys Beer say the new ale is different to usual ambers, that it is fuller bodied and more hoppy. The brewer has used a specialist Belgium malt with dark fruit undertones to enhance the fruitiness of the American hop flavours. The use of darker malts will also produce the beer’s amber colour.

WEST ADDS NON-ALCOHOLIC BEERS Glasgow’s West Brewery has released two zero alcohol beers named Nix, translated as ‘nothing.’

The 0.0% ABV brews will be available in lager and wheat beer varieties.

Both are now available in the on-trade in bottles, and aim to shake up the growing alcohol-free beer market. WEST founder Petra Wetzel said, “The major problem with alcohol-free beer to date has been that it usually tastes like wet cardboard. NIX tastes much much better than that!

“Whilst NIX lager is cool, crisp and clean-tasting, NIX wheat is fruity and refreshing. Both represent the perfect blend of our Glaswegian heart and German head and both are a natural extension of our adherence to the Reinheitsgebot of 1516; the German purity law which prescribed the use of only barley, hops, yeast and water in beer making. No chemicals. No preservatives. No artificial flavours.

Now no alcohol.”

DRAM MARCH 2016 9

BRAND NEWS Whisky TOBERMORY DISTILLERY RELEASE LIMITED EDITION VINTAGE WHISKY Tobermory Distillery has announced the release of Ledaig 1996, a limited edition Vintage Single Malt Scotch Whisky. The 20 Year Old single malt has an ABV of 46.3% and has been created from some of the first spirit distilled, when peated single malt production started, at the Isle of Mull site in 1996.

The malt’s flavour has been produced from peat-dried malted barley and peat infused water from the distillery’s own water source.

The company describe the flavour as smoky, having been matured in Spanish Oloroso sherry casks. They say the distilling process also gives it scents of apple and mint citrus.

Alison Gibb, Global Marketing Manager - Malts Portfolio at Distell, said,“True to its heritage Ledaig 1996 is a traditional, un-chill filtered malt ensuring our whisky lovers enjoy an authentic spirit on the palette. This wonderfully peated single malt from our Tobermory Distillery reflects the rich past of what is one of the oldest commercial distilleries still in operation.”

EDINBURGH WHISKY SEALS DEAL WITH INVERARITY MORTON Scotland’s newest independent bottlers and whisky merchants, Edinburgh Whisky Ltd, has signed an exclusive deal with Inverarity Morton (IM). The agreement IM become the sole distributor of the Edinburgh Whisky Ltd. range to the ontrade across the UK. Edinburgh Whisky Ltd. co-founder, Gordon Watt said, “We’ve had a lot of interest from the on-trade looking to be among the first to stock our range, but it was important we found the correct distribution partner with shared values on quality and service. We are really excited that through Inverarity Morton, Edinburgh Whisky will now be available in some of the UK’s top hotels, bars and restaurants.”

Ian Cumming, Commercial Director at Inverarity Morton, said, “Edinburgh Whisky is a really exciting new brand and its success over the last six months reinforces the huge untapped potential we believe exists in the marketplace for this new arrival. We’re extremely proud to be supporting such a promising emerging Scottish drinks producer.”

10 DRAM MARCH 2016

WILLIAM GRANT & SONS LAUNCH AILSA BAY William Grant & Sons has launched Ailsa Bay, a new single malt whisky from the Ailsa Bay Distillery.

Ailsa Bay is a state-of-the-art distillery created in 2007.

It was initally built to combine the purpose of increasing capacity and supply of malt whisky for blending and growing demand, plus the capacity to develop a new style of peated whisky.

With its unique advanced technologies and precise controls, the distillery allowed Master Blender Brian Kinsman and his team the ability to isolate and control more elements from the initial distillation, to the maturation process, which enabled optimal control over the type and quality of liquid produced. Rarely will a Master Blender be able to exercise more control of his craft and, at the same time, be given such space and encouragement to innovate.

Peter Gordon, Director of William Grant & Sons the visioner behind the project comments,“With Ailsa Bay, we wanted to create a very heavily peated whisky with all of the sweetness and smokiness we could muster, but also dial down on some of the medicinal notes that characterise some peated whiskies.”

He continues, “Ailsa Bay is a testament to our whisky-making expertise and the skills of our Master Blender Brian Kinsman. We invest heavily in keeping the innovation conveyor belt going.

Hopefully, we can do this in a pioneering way that respects the traditions that our family has passed down through the generations.”

Master Blender Brian Kinsman comments, “Ailsa Bay Distillery has allowed us to do something extremely special. Using our precision distilling methods and a special process for cask maturation, I am able to carefully control the outcome of the whisky. With Ailsa Bay, I took exceptional peated malt and ex Baby Bourbon Hudson casks to create a whisky with a balance of smoke and sweetness, to occupy a new space on the flavour map.”

Ailsa Bay has an ABV of 48.9% per 70 cl bottle.

THE UK’S LEADING FAMILY OWNED WINE & SPIRIT WHOLESALERS • Extensive portfolio of premium spirits, including over 1000 single malt whiskies.

• Over 200 specialist bottled beers and ciders.

• A range of over 700 wines.

• Flexible ordering – mixed cases available at no additional cost.

• Category management advice and staff training available.

•

In-house wine list service.

WWW.GORDONANDMACPHAIL.COM

We are proud to support premium hotels in Speyside and throughout Scotland.

Wishing The Dowan’s Hotel in Aberlour, The Station Hotel in Rothes, and our valued customers a prosperous 2016.

Gordon & MacPhail - Promoting Successful Partnerships Across The Licensed Trade

BRAND NEWS Ale

ACCOLADE FOR OLD JOCK Broughton Ales picked up an accolade for their Old Jock Ale at the CAMRA’s 2016 Champion Winter Beer of Britain Awards, winning Bronze in the Old Strong Ale / Barley Wine category. Head Brewer, Ian Smith said, “I am delighted that our commitment to taste and quality, has allowed us to win this highly prestigious award. Old Jock has used a traditional brewing process for over 30 years, and, it is fantastic to see a beer from one of Scotland’s first microbreweries being recognised at a National level’’. Broughton Ales will be looking to build on their success, by extending distribution of Old Jock across further outlets in Scotland and across the rest of UK

Gin

NB GIN BACKS BRIT AWARDS PARTY NB Gin in North Berwick, was the gin tipple for guests at the recent Sony Music BRIT Awards After Party in London. It was be served to the cream of world pop for the second year running.

One of the hottest tickets in town was for the star-studded Sony party, and NB Distillery’s expert mixologist created some exclusive cocktails befitting of the occasion including the B’s knees, made with NB Gin, lemon, honey, rosemary and crushed black peppercorns.

Vivienne Muir, director at NB Gin, said, “The gin revolution has resulted in a plethora of other quality brands being available, so be selected by the organisers from such a long list of potentials was a real honour.”

Morten Jensen, partner at Billetto UK Ltd, which assisted with the drinks brands for the Sony event, says, “NB Gin went down so well at last year’s party that it was a no-brainer in terms of our choice for this year’s event.”

12 DRAM MARCH 2016

THE BALVENIE PARTNERS WITH MICHEL ROUX JR The Balvenie has partnered with Michel Roux Jr to launch ‘The Craftsmen’s Dinner’: a six-part film series exploring exceptional British craftsmanship featuring leading experts in various fields ranging from salmon smoking to pig rearing.

The YouTube film series sees the two Michelin starred chef set out to unveil the true meaning of craftsmanship by meeting and discussing the talents and secret skills of six equally gifted people; including one of the only knife makers left in Britain, a music-loving salmon smoker, an organic farmer, a potter and a sparkling wine producer.

The series culminates with Michel creating the mouthwatering ‘Craftsmen’s Dinner’ for each of the individuals, using contributions from each artist; including salmon for the guests to enjoy, and beautiful hand crafted plates to serve it on. The series launches at www.youtube.com/TheCraftsmensDinner on the 15th March 2016, and will be released on a fortnightly basis thereafter.

Jonny Cornthwaite, Senior Brand Manager, The Balvenie commented, “Celebrating exceptional craftsmanship is at the heart of everything we do for The Balvenie; so it is a privilege to work with Michel Roux Jr and these six individuals who really capture the heart of our brand ethos. ‘The Craftsmen’s Dinner’ is our largest and most ambitious project to date; and we’re very excited to introduce the series to the public.”

Lager RED STRIPE® PARTNERS WITH NME AWARDS 2016 Red Stripe® has been announced as the official Beer partner of the NME Awards 2016. David Lette, World Lager Director Heineken said, “As with all our brands, Heineken is committed to investing in our newest addition to the portfolio and our new partnership with such a credible and hugely influential music brand, NME, will continue to build on Red Stripe’s music legacy. This activation will be the first of many for Red Stripe and we’re hugely excited about the opportunity it will bring, both to the brand as well as to our customers.”

In traditional Irish folk tales, there are no female leprechauns, only hard working little little guys.

St. Patrick is the patron saint of Ireland, but he was born in Roman Britain which means he could have been born in Wales or Scotland!

1

Patrick was not St Patrick’s given name – his real name was

St Patrick died on March 17 around 461AD, Saint Patrick’s Day was made an official Christian feast day in the early 17th century. but the first St Patrick’s Day parade didn’t take place until 1737 in Boston.

Maewyn Succat. He took

on the name St Patrick when he became a priest.

St. Patrick was kidnapped around the age of 16 and that’s when he lived in Ireland He was sold into slavery and tended sheep for about 10 years before he escaped to England.

He became a priest when he was about 28 after spending 12 years in a monastery in Gaul.

Bushmills is Ireland’s oldest whiskey distillery. Its history stretching back to 1608 when King James I granted a license to distill to the local area.

St Patrick introduced the Irish to literacy. His autobiography is the first written work in the Irish record.

St. Patrick’s Day did not become an Irish holiday until 1904. Opposition to the idea came mainly from the licensed trade because it required them to close down the pubs for the day. (Changed days indeed)!

The one exception went to beer vendors at the big national dog show, which was always held on Saint Patrick’s Day.) In 1970, it became a national holiday and alcohol flowed for the first time!

The shamrock was originally a teaching tool. St. Patrick is said to have used the three-leaved plant to explain the Holy Trinity (Father, Son, and Holy Spirit) to the pagan Irish.

For many years, blue was the colour most often associated with St. Patrick. Green was considered unlucky. St. Patrick’s blue was considered symbolic of Ireland for many centuries and the Irish Presidential Standard is still blue. The colour green only became associated with the big day after it was linked to the Irish independence movement in the late 18th century.

The largest parade in the United States, held since 1762, is in New York City, and draws more than one million spectators each year.

There are more Irish people living in the U.S. than in Ireland.

The population of Ireland is roughly 4.2 million, but there are an estimated 34 million Americans with Irish ancestry.

St. Patrick is a hero in Ireland. And there are about 60 churches and cathedrals named for him in Ireland alone.

In Chicago the river is dyed green for a few hours every St Patrick’s Day.

1 million

12 years

However the chance that you’ll ever find a four-leaf clover is 1 in 10,000.

Those fortunate enough to find a four-leaf clover are said to gain good luck. But it is not even the symbol of Ireland, that is traditionally a Harp.

It wasn’t until 1995, that the Irish government realised the tourism benefits of the day. Now about 1 million people converge on the cobbled streets of Dublin to enjoy St. Patrick’s Festival, a multi-day celebration with parades, concerts, outdoor theatre productions, fireworks and of course, lots of pub crawling.

DRAM MARCH 2016 13

111 33 Nick Zalinski

Business Director, Nick Zalinski National Accounts

2

David Kelly

Development DavidWine Kelly Specialist

Business Director, Wine Development National Accounts Organise your Wine list Specialist Essentially, you want by style

to encourage your staff

Organise 44% yourofWine list Essentially, you want to have conversations customers prefer a about wine with your by style wine list arranged by styleto encourage your staff to havecustomers. conversations descriptors, 29% a 44% of customers prefer wine with your can seal by grape variety, right attitude wine list arranged by style19% by about The country and 8% by brands*. customers. the deal when it comes to descriptors, 29%

Sophie Birkbeck

Wine Development Sophie Birkbeck Specialist

Wine Development Specialist Keep it frequent

Don’t expect to do one

Keep it frequent training session and assume

thisexpect will do for theone year.

Don’t to do Keep regular in training sessionsessions and assume If your thisthe willdiary. do for the menu year. changes at your outlet, you Keep regular sessions in wine recommendations, should run a training session For your19% staff,by it helps giveThe right by grape variety, attitude can seal the diary.

If your menu if a customer feels their to consider which wines country and 8% by brands*. the deal when it iscomes to changes at your outlet, you experience being enhanced should be highlighted along using a ‘by style’ list as it wine recommendations, should a training session with honesty, rather than with run seasonal produce and For your staff, it them helpsto give allows make good if a customer feels their to consider which wines a hard sell, they are more recommendations for wine likely to take you up on it! experience is being enhanced should be highlighted along or without using a ‘bywith style’ list as it food without Highlightrather and get your staff with seasonal produce and with honesty, than allows them to make good understand where upsell a hardto sell, they are more recommendations for wine opportunities may occur… likely to take you up on it! with or without food without Instead of ‘…do you want Highlight and get your staff fries with that...?’ ‘Oh I tried to understand where upsell our Lemon Tart with the opportunities maySauvignon occur… last Late Harvest Insteadweek, of ‘…do want would it wasyou delicious, fries with ‘OhtoI tried youthat...?’ like a glass go with it?’ our Lemon Tartteam withtothe Get your lead Late Harvest Sauvignon last customers towards your week, it wasList delicious, Wine as well aswould POS you like a glass go withparticular it?’ which willto highlight wines, coax your customers

Get your team to lead to try something new! customers towards your Encourage to think Wine List as well staff as POS the different occasions which about will highlight particular during a customer visit wines,to coax your customers your outlet- this can to try something new! determine an opportunity for upsell.staff In enabling Encourage to thinkthem to suitable about recommend the differenta drink occasions occasion, you can duringtoa the customer visit to yourand outletthis can add-ons. determine an opportunity for upsell. In enabling them to recommend a drink suitable to the occasion, you can

and add-ons.

Liam Dunn

4

Wine Development Liam Dunn Specialist

Wine Development Specialist Food & Wine pairing

– Maximise your Food & Wine pairing customers dining experience – Maximisewith your knowledgeable customers dining recommendations experience with

knowledgeable Understanding the building blocks of taste (acidity, recommendations sweetness, bitterness or Understanding building tannin, saltiness orthe umami) blocks taste (acidity, can helpofconstruct a view sweetness, bitterness as to how a wine will pairor with various dishes.orWhilst tannin, saltiness umami) personal shouldanever can helptaste construct view be as ignored, to how aconsideration wine will pair as to which wine on a list with various dishes.

Whilst would work match well with a personal taste should never particular dish can enhance be ignored, consideration your customers dining as to which wine on a list experience.

would work match well with a

Make sure your chef is just particular dish can enhance as aware of the wines as your customers dining your bar and waiting staff.

experience.

Try the wines and food Make sure chef is just together, so your your staff as aware ofwhy thethey wines as understand pair together. your bar and waiting staff.

Try the wines and food together, so your staff understand why they pair together.

Matthew Clark’s wine experts share some of their top tips for increasing wine sales in your business through staff training. The Matthew Clark’s wine experts share some of their top tips for aim of training your staff should be to make them more aware of increasing wine sales in your business through staff training. The the wines you list and in turn give them the confidence to talk to aim of training your staff should be to make them more aware of your customers, increasing profit opportunity for your outlet the wines you list and in turn give them the confidence to talk to through maximising sales. your customers, increasing profit opportunity for your outlet through maximising sales.

66 7 88 555 7 99

Rachel Love

Wine Development Specialist

Rachel Love

Wine Development Remember what it’s like Specialist to be new in the world of wine Remember what it’s like No one likes to feel to be new in the world wrong, especially with an of wine audience. Give your staff a No one likes toguide feel to give pronunciation wrong, especially with an audience.

Give your staffthe a to your customers about pronunciation guide to give wines on your list.

to your customers about the wines on your list.

Ian Hudson

Wine Development Specialist

Ian Hudson

Wine itDevelopment Make interesting Specialist and memorable

Make the most of your Make it interesting Supplier and Account and memorable Manager – utilise the wealth Make the mostyour of your of knowledge supplier Supplier and Account can offer you, whether it’s Manager – utilise the wealth access to Winemakers of knowledge supplier for tastings andyour training, can offer you, whether attending Trade Shows it’s and accessWine to Winemakers other events put on foryour tastings and training, by supplier.

We have Trade Shows and aattending whole team of Wine other Wine events put on Development Specialists by your have who are supplier. availableWe to support a whole teamteam, of Wine you and your with Development Specialists lots of innovation up our who arewhen available to support sleeves it comes to you and your team, wine training!

Neverwith a dull lots of innovation up our moment! sleeves when it comes to Use incentives – make it wine training! Never a dull interesting for your team, moment! encourage them to learn make Use incentives more about the–list andit interesting for your continue to build on team, their wine encourage them to learn knowledge, particularly with more about and the wines onthe yourlistlist.

Your continuecan to build on their supplier help you withwine knowledge, particularly with ideas which can be tailored the wines on your list. Your supplier can help you with Pitch your training at the ideas which can be tailored right level – wine can be a daunting subject, sometimes Pitch youras training the perceived a little at formal rightoften levelconfusing.

– wine can be a and daunting subject, sometimes perceived as a little formal and often confusing.

*Source: Wine Intelligence On-Trade Report 2011

Freddie Morley-Fletcher

Simon Grayson

Freddie

Simon Grayson

Wine Development Specialist

Morley-Fletcher Try something new, Wine it Development make work for youSpecialist too

Wine Development Specialist

Wine overwhelm Development Don’t your Specialist staff, they don’t need to know everything!

Don’t overwhelm your Try something new, Break it down into bite sized your staff are short for staff, they don’t need to make it work for you too chunks – Your staff don’t time, consider supporting know everything! need to know everything your training programme Break every it down intoFocus bite sized youronline staff are short for about wine. on a with modules to suit chunks – Your staff don’t time,schedules. consider supporting few wines of different styles your We have need to know your training programme and make sure everything each member partnered up with Flow about wine.

Focus with onlinetraining modules suit of staff every can give some keyon a Hospitality toto create few wines ofand different styles schedules.

We have information interesting ayour Wine module which gives and make each member partnered up with Flow and facts aboutsure each. you the ability to manage of staff can give some key Hospitality to create record your training own training with Make it accessible – Wine information and interesting a Wine module which gives can be an overwhelming you the ability to manage and facts about each. subject to some people. record your own training with Make it accessible – Wine Be aware that your staff can be an overwhelming may young, and have a subject totosome tendency drinkpeople. from other Be aware that your staff categories.

Wine may not may be young, and have a tendency to drink from other comes to drinks…although it categories. should be. Wine may not

Zoe Coombs

Wine Development Specialist

Zoe Coombs

Wine Development When training staff for Specialist the first time

I have two key objectives I When training staff for focus on; the first time 1. They understand the I have two key objectives I basics of what wine is, focus on; what makes each wine 1. different.

They understand the basics of what wine is, 2. what makes each wine in talking about & different. understand all the wines 2. on their list. Well, up in atalking & be to 50 binabout list, let’s understand all the wines reasonable. on their list. Well, up to a 50 bin list, let’s be reasonable.

comes to drinks…although it should be.

To find out more about how to train your staff, and to learn more about the Matthew Clark range Toto find out more aboutwith howus, toget train or simply chat wine in your touchstaff, on and to learn more about the Matthew Clark range 0141 429 4711. or to simply chat wine with us, get in touch on www.matthewclark.co.uk 0141 429 4711. www.matthewclark.co.uk

www.edinburghgindistillery.co.uk . 1A Rutland Place, Edinburgh, EH1 2AD uk@ianmacleod.com . 01506 852205

The term “Dutch courage” was born when English soldiers saw Dutch soldiers drinking jenever to boost morale during a 17th-century war.

They then brought the idea back to the UK.

Edinburgh Gin Edinburgh Gin Distillery is a family business run by husband and wife team Alex and Jane Nicol, founders of Spencerfield Spirit Company. Their children Hattie, Hannah and Fin also work for the company. Tours, tastings and events are held in the distillery under Rutland Hotel in Edinburgh. By day, the space is used as a distillery, and at 5pm Heads and Tails bar opens which serves a many Edinburgh Gin-led cocktails. The company are soon opening a distilling space in the Biscuit Factory, Leith. Students studying a masters degree in brewing and distillation at Heriot-Watt University spend time in the distillery learning about the processes.

Definition

“a clear alcoholic spirit distilled from grain (wheat or rye) or malt, and flavoured with juniper berries and botanicals.”

70% 70% of the gin produced in the UK is produced in Scotland, including 3 of the world’s bestsellers: Hendrick’s, Tanqueray and Gordon’s.

During prohibition W.C. Fields was asked why, if he didn’t have a drinking problem, did he buy 300 cases of gin before it started.

He replied, “I didn’t think it would last that long.”

Gems on Gin

The well known “shaken not stirred” line from James Bond is incorrect!

Shaking makes the ice melt which dilutes the drink and causes the alcohol to be“bruised”.

James Bond’s tagline was reversed from the original because it sounded better!

There are

30

Tonic was originally created as an antimalaria concoction in colonial India.

But you would need to drink 67 litres of G&T a day to deliver a preventative dose of quinine!

gin producers and distillers based in Scotland The world’s most expensive gin is Watenshi, which costs £2,000 for a 70cl. It translates as ‘Japanese Angel’ and is made by the world renowned Cambridge distillery. One shot will set you back £71.

Eden Mill There are 8 million gin drinkers in the UK, with an even split between male and female.

Eden Mill launched its gin in 2014 and the business is a partnership of two families. Co-founder Paul Miller previously worked as the programme director of the Scottish Government and Alcohol Industry Partnership and has been in the alcohol industry for 30 years. The Eden Mill distillery in St Andrews is the first distillery in Scotland which is also a brewery. It produces a hopped gin which blends juniper and Australian galaxy hops. Eden Mill is relaunching its open doors trade event where on-trade staff are invited to come and learn about the distilling process. The event is free.

DRAM MARCH 2016 17

Makar Gin Makar is the award winning premium handcrafted gin produced by The Glasgow Distillery Company. Launched in 2014 by founders Liam Hughes, Mike Hayward & Ian McDougall, Makar is the first ever gin to be produced in the city of Glasgow. Distilled in small batches in a copper pot still – Annie, named after one of the founder’s great grandmother, Makar is a luxuriously smooth juniper forward gin entwined with seven other botanicals to a create the perfect balance. The name Makar comes from the Scots word for a poet or bard.

Gin became increasingly popular in the 1920s in the USA thanks to the Prohibition. The reason for this was simple enough-it was easy to make at home! All one needed was some cheap grain alcohol, flavourings like juniper, and a nice, big bathtub for distilling.

That’s how bathtub gin was born!

The oldest gin distillery is Plymouth Gin in England, where distillers have been using a family recipe since 1793.

Gin doesn’t go off. If it’s stored correctly (in a cool, dry place out of direct sunlight), it will keep indefinitely whether it’s been open or sealed. Once opened, the contents will start to evaporate and flavour may be lost over time, but it’ll still be safe to drink!

During the UK’s gin craze of the late 1700s, gin joints were found on every corner and unlicensed production was legal.

The debauchery caused by home-made gin prompted the nickname ‘mother’s ruin.’

“The gin and tonic have saved more Englishmen’s lives, and minds, than all the doctors in the empire.” - Winston Churchill

16.9%

British exported gin goes to USA (44%) Spain (21%) Germany (9%)

The gin market is worth £477m, up +16.9%.(2015) Mainstream gin accounts for £322m and premium gin accounts for £155m. London accounts for more than one third of all gin serves.

During the 14th century when the Bubonic plague was rife, and people consumed cordials to protect them, it was common to wear a mask filled with juniper berries.

Gin is the fourth largest in the UK spirit category, accounting for 8.7% of spirit sales

The strongest gin in the world is Blackwood’s Vintage Dry Gin which has an alcohol percentage of 60%. It is produced in Shetland.

Old Raj

Premium Gin

Super Premium Gin

Craft Gin

Gordon’s, Hendrick’s, Bombay Sapphire, Beefeater, Martin Miller’s

The Botanist, Opihr, Tanqueray 10

Makar, Old Raj, Eden Mill, Edinburgh gin

18 DRAM MARCH 2016

Old Raj gin is distinctive because it contains a measure of saffron, a rare and expensive spice derived from the crocus flower. It takes an entire acre of land to produce only 5 to 7 pounds of saffron! Saffron gives the spirit a pale yellow colour and a slightly spicy flavour.

Other ingredients include juniper, almond and orris root. Produced

by Scotland’s oldest independent bottler, Cadenhead’s, the company master blender adds the saffron himself to ensure consistency of flavour and colour. The spirit comes in two varieties, a 46% offering, and a navy strength 55% bottle, one of the highest proof gins on the market.

By Test the Best Cadenhead’s Old Raj Gin is distinctive in that it contains a measure of saffron, the rare and costly spice derived from the crocus flower. In addition to a slightly spicy flavour, this also imparts a pale yellow colour to Old Raj. The addition of saffron is undertaken personally by the Company master blender in order to ensure a consistency in flavour and colour each time Old Raj is bottled. Available at 46% and 55% ABV. Cadenhead’s Whisky Shop 172 Canongate, Royal Mile, Edinburgh, EH8 8BN Tel: 0131 556 5864

www.wmcadenhead.com

AUTHENTIC SCOTTISH CRAFT GIN.

Powerful Reporting Stock Control Loyalty

EPOS

Bars Restaurants

WWW.EDENMILL.COM

SEARCH FOR: EDEN MILL ST ANDREWS

Cafes

£39+vat Per Month

www.ipos.li/dram

0800 168 1067

DRAM MARCH 2016 19

XXXXX A ‘GOLDEN’ ERA XXXXXXXXX FOR THE CHUNG XXXXXXXXXXXXXXXXXXX

20 DRAM MARCH 2016

BY ANNABELLE LOVE

L

XX FAMILY PHOTOGRAPHY: PETER SANDGROUND

ast month saw the first ever Chinese New Year celebrations held in Glasgow’s George Square - a colourful spectacular featuring dragon and lion dancing, fire crackers and oriental dancers.

More than 1,000 people braved the wind and rain to mark the start of the year of the Monkey and, despite the terrible weather forcing organisers to finish early, it was a huge success.

Those born in the year of the Monkey are said to be enthusiastic achievers who are able to influence people – both characteristics which could be attributed to Andy Chung, owner of the city’s Amber Regent restaurant and a key player, as chairman of the Scottish Chinese New Year Celebration Association, in bringing the recent festivities to our streets.

Andy (67) was actually born in 1947 – the year of the pig – which makes him noble and chivalrous, according to Chinese folklore.

He came to Glasgow from Hong Kong when he was 19 and built a successful family business from scratch, pioneering the introduction of classical Chinese cuisine and opening a string of restaurants and take-away outlets across the city.

Today his two daughters, Christina (42) and Angie (35) run the acclaimed Amber Regent together, while Andy, who is now semiretired, remains on hand ‘just in case’ they wish to call on his years of experience in the trade.

He says, “I had a cousin here and some friends but it was just luck really, that I chose Glasgow. At the time, there were very few Chinese in Scotland and people would look at us as though we had come from the sky, as though we were aliens.”

“My generation were self-reliant, we had spirit and we worked very hard. Back then the Chinese community never went anywhere.

They just worked, worked, worked – 12 hours a day, seven days a week with maybe just a half day off when you went to the casino.”

Andy opened his first restaurant in Saltcoats, Ayrshire, with a cousin in 1972. Two years later, in 1974, he opened Amber on Byres Road, in Glasgow’s west end. At first, he served simple food – like Chinese chicken curry, chop-suey and foo-yung – and he was also the first person in Scotland to offer a home delivery service.

But he soon realised his customers were not using the restaurant in the same way as other places – and resolved to try and change that.

He says, “At the time Italian restaurants were very popular and I wanted to work out why people never used us for special occasions – they weren’t coming for a night out, to celebrate or anything. The bars were only open until 10 pm and I realised people were coming to us to fill their stomachs. The food was not important to them and they would be drinking more and arguing and swearing – it was not good. I saw what was happening and decided to do something different so I changed the whole menu to focus on quality, presentation and taste. I wanted to bring more traditional, classic Chinese cuisine to Scotland.”

The pioneering move, in 1980, also saw him carry out a major refurbishment of the restaurant. Out went the simple decor and Chinese lanterns and in came a plush new look to match his upmarket menu.

DRAM MARCH 2016 21

A ‘GOLDEN’ ERA FOR THE CHUNG FAMILY

BY ANNABELLE LOVE

Spurred on by the success of his bold venture, Andy opened up another restaurant, the Amber Royale, in Argyle Street, Glasgow in 1985.

He recalls, “It was a complete refurbishment, everything from the decor through to the crockery. I wanted it to be really special.”

“It was a completely new menu – steamed fish, scallops, beef mandarin and aromatic crispy duck. For the first time, customers had to book a table up to three weeks in advance.”

Three years later, in 1988, he opened Amber Regent, on West Regent Street. Andy says that amber features in the names of his venues because of its importance in Chinese culture. Linked to the green stone jade, it is also believed to be lucky – and in Andy’s case, it certainly seems to be.

The Amber Regent was a suite of empty offices when he took it on and it was a massive project even by his previous standards.

He explains, “I employed a designer to turn the space into a restaurant. The whole thing cost more than £450,000 by the time it was finished – which was a huge amount of money, especially in those days.

The restaurant was soon popular with a raft of professionals, from lawyers and accountants to oil executives. Old Firm footballers and global superstars – including singers Tina Turner, Mick Jagger, rapper 50 Cent, and Celebrity Big Brother star David Gest – have also eaten there.

The venue, which seats around 90 people, is currently the family’s only restaurant but there is enough work to keep both Andy’s daughters busy.

Christina, who has two daughters, studied hotel management before teaming up with her father 20 years ago. Her younger sister Angie, who is getting married later this year, studied microbiology at Glasgow University and has been at the restaurant for almost ten years.

Andy, who also has two sons, Vance (43), an acclaimed DJ, and IT worker Martin (39), with his wife Elaine (62) jokes, “My daughters don’t want to be like me you see, working all the time, so they share the role and work three or four days a week each instead.

“They have plenty of time off – they are the new generation, they want a comfortable life. Many of the younger generation now are not working in restaurants – they are professionals, doctors, lawyers and accountants.

“It is not difficult to find a job but salaries are not always good, whereas in a family business you get financial support and the satisfaction of working together. I just keep it all right and am here to help if something happens.”

The Amber Regent specialises in Cantonese cuisine, with ingredients like seafood and vegetables cooked quickly and simply.

Andy explains, “Cantonese cooking comes from the south of China, 22 DRAM MARCH 2016

where there are lots of fresh ingredients so you don’t have to use a lot of spice. The food is quite plain and steamed or quick fried – but it is quality because it is so fresh. In northern China it’s very cold, so they use frozen meat, frozen vegetables so they use a lot more spices to bring out flavours, and the food is greasier, to help keep the body warm.”

He adds, “Chinese people eat everything from an animal – but here if you give people a plate of crispy duck 99 % of them will peel the skin off. You have to think about it and choose food that is suitable for the customer. The eating culture is different here but I wouldn’t change it.”

Change is something Andy knows a bit about. Not only has he made significant changes to the way people eat Chinese food in Glasgow but he has also witnessed a great deal of change over the course of a career in the restaurant trade spanning almost 50 years.

Andy says, “Number one is definitely the drink drive law, which has had an impact on the business, and the smoking ban too but the economy has changed and that has also affected us. Before the recession, people would go out for dinner and claim the expenses back but they have to pay out of their own pocket now.”

“Some of the major firms moved through to Edinburgh when Holyrood was set up and Glasgow is not as busy as it used to be. The growth of technology has affected us too. People can work from home and have face to face meetings over the internet – they don’t need to come into town to do that anymore.”

“The customer now is completely different – a lot more families and older people. The golden time used to be 8 pm and I would have customers here until 3 am. They would stay here all night and keep drinking – brandy, coffee. Now people come in at 5 pm, they finish their meal and go home.”

Andy might not be working 12 hour days any more but he is not sitting about with his feet up either. He took up golf at 43 and got his handicap down to ten and while he admits it has slipped a bit, he still plays regularly and is chairman of the European Chinese Golf Association.

His latest venture – the New Year celebrations in George Square – came about because he felt Glasgow was being outdone by other UK cities.

He says, “Scotland has a long history and cultural traditions of its own, as well as a welcoming attitude towards incomers. We felt that a bigger celebration in Glasgow would be appropriate to welcome in the year of the Monkey and to promote harmony between the two communities. Hopefully, it will grow and grow.”

He adds with a rueful smile, “And maybe the rain will hold off next year.”

BORN in SINGAPORE RAISED on THE STREETS

ALL UPHOLSTERY WORK UNDERTAKEN

Foam/Feather Cushions Loose Covers - Bespoke Suites Fabric Remmants - Free Estimates 7 Wards Road, Elgin, IV30 1NL 01343 552212 info@pozziupholstery.co.uk www.pozziupholstery.co.uk

DOWANS HO Dowans Road Aberlour AB38 9LS

JNK Kitchen Studio Kitchen, Dining, Bedroom & Bathroom furniture designed & manufactured by us especially for you.

Visit our showroom today

Proud to work with The Dowans Hotel.

Congratulations on your refurbishment!

8 Coulardbank Industrial Estate, Lossiemouth, Moray T: 01343 814994 or Elgin on 01343 542777 E: sales@jnkkitchens.nadsl.net www.jnkkitchenstudio.co.uk 24 DRAM MARCH 2016

DESIGN FOCUS

N

estled in Aberlour and perching the crest of a hill is the Dowans Hotel. From the road, this may look like a typical Scottish hotel and you would expect the interior to reflect the look of a country house, but you couldn’t be more wrong.

The Murray family, who bought the hotel in 2012, have worked together to create a stylish boutique hotel in the Highlands.

Head of the household Michael Murray explains, “I was formerly CEO of Coats Viyella in Asia, and as a family we travelled all over the world and stayed in some super hotels. When I came back to the UK and took early retirement, I felt it was time to invest in a business that could be run by the family. My two daughters had done degrees, and my wife Marie has a keen eye for design, so we looked for a hotel that we could invest in and that we could put our own mark on.”

Marie continues the story, “We looked at a lot of hotels. We even considered one in Spain. Then this one popped up. It was flatlining, and we could see its potential and the opportunity it offered us.

The couple and daughters Lauren and Stephanie researched the local market and realised that the hotel was not only was located in the heart of whisky country, but that it had lots of other customer opportunities too.

The Dowans was originally built in 1888 as a home for John F Cumming, the grandson of the couple who established Cardhu Whisky Distillery in 1824. The house remained a family home (though it had changed hands) through to and including the second world war where it became an Officers’ Mess for the army. In

OTEL

BY SUSAN YOUNG

the early 1950s, The Dowans was acquired by the Aberlour Orphanage, and it became the nursery section of the Orphanage, where children aged up to the age of 6 years old lived. In the late 1960s, the Aberlour Orphanage sold off all their physical assets and subsequently morphed into the Aberlour Child Care Trust and The Dowans was acquired and converted into a private hotel with its main focus, at that point, in guests with an interest in sporting (fishing and shooting) activities.

But as Michael told DRAM by 2012 this business had dwindled.

He says, “The former owners marketed it as a sporting hotel, but really that market only accounts for less than 10% of our business.

Some people come and say “I can believe you’ve changed it, but then I discover they haven’t been to the hotel for the past 20 years.”

Today when you arrive at the hotel you park just beside the duck pond. Marie explains, “People are always asking us when we put the pond in, but we didn’t. It has been there for years but was just overgrown. So we have the cut the greenery back and have put in a wee pontoon.”

You then walk around the front of the hotel to the reception.

This allows you to see its lovely gardens, seating out area, and, of course, a super view of Speyside. But as Michael explains that wasn’t the case when they took the hotel over. He says, “You used to enter at the back of the hotel, which meant you didn’t get to the see the view.”

When the family took over in December 2012, one of their first jobs was to install seven skips to take what they describe as DRAM MARCH 2016 25

‘dust collectors.’ Stephanie says, ‘We also took a lot to car boot sales and we donated the cash we raised to the Aberlour Childcare Trust.”

Marie continues, “Once we had a clear out, we immediately set about renovating and upgrading the Hotel, with the help of Chelsea McLaine of Glasgow, and with the ambition of giving to the Dowans all the comforts of the twenty-first century without losing any of the building’s original Victorian charm.”

The reception area was one of the first to get a make-over.

Although initially that consisted of removing the carpet. Says Michael, “We did discover a lovely parquet floor, but, unfortunately, it wasn’t practical for everyday use, so we have laid a new floor over it.”

It is very glamorous with lots of large candles which reflect off shiny black surfaces including a black marble fireplace. A reception table features a bespoke silver antler vase. Says Marie, “When we first got here there were antlers everywhere. We took them down but we weren’t sure what to do with them, and then I saw some sprayed silver antlers in an expensive shop and thought ‘ah’ we could try that. So we did.”

And to great effect, not only do the silver antlers feature around the hotel in various guises, but there is also a large silver antler light fitting which hangs above the stairs, which is a knock-out.

To the left of the reception is a very comfortable, and again very glamorous room with its own cocktail bar. This was formerly a residents lounge. And according to Marie, it was ‘dead space.’ She says, “When we took over people didn’t want to come into this room. It was freezing and lifeless.” Marie worked closely with Margot Paton of Glasgow-based interior designers Chelsea Mclaine who assisted with the transformation. Says Marie, ‘I’ve known Margot for years, we originally lived in the West End, and I really like her style. We worked really well together.”

Today the old residents lounge is anything but old and lifeless.

The colours in this reception room are predominantly shades of gray, with oversized armchairs in luxurious fabrics, and two large couches, again beautifully upholstered in a glamourous silver fabric. These sofas are located in front of a spectacular fireplace, complete with a large wood burner.

Says Marie, “We wanted to retain the character of the building and bring back some of its original Victorian baronial features, for example, the cornicing. When we took over it much of the cornice was hidden, so we exposed it and to be honest, it was in very good condition considering. We have also deliberately not boxed in some of the piping, but instead have painted it to match the décor. I’ve also put love seats in the windows.” She continues, 26 DRAM MARCH 2016

“I told Margot we didn’t want the lounge to look like a care home.”

Well, she certainly fulfilled the brief!

The wood burner was put in by the couple when they first took over. Michael explains, “I thought putting some warmth into the room would attract customers in, but that wasn’t enough.”

The fireplace is the focal point of the room and sparkles. Says Marie, “We added the sparkle when we renovated. The original Victorian black surround was cracked so we replaced with black granite with quartz, we painted the wooden fireplace, which was nicotine yellow, pale gray and even recycled the mirror by spraying it silver”.

There are also curtains in a lovely luxurious grey fabric and lots of cushions and beautiful lamps. Nestled in the corner is a cocktail bar which is the domain of daughter Lauren. In fact, she says, “Cocktails are our biggest sellers.” She just loves creating new cocktails as well as classic cocktails for the Dowans’ customers.

Stephanie, however, is responsible for the hotel’s two restaurants, a more casual brasserie and a formal dining room. Both of which have been imaginatively designed and feature Australian artwork. She also concentrates on learning as much as she can about the history of the Dowans and has developed a real passion for local produce and of course whisky.

It’s no wonder that one of the most popular areas in the hotel is the whisky snug, which has some 300 or so whiskies. It is a warm golden room with a wall of whisky. In fact says Stephanie, “Some people sit looking at the wall of whisky all night. I do tell them it’s not interactive!”

However if I thought the lounge was a ‘piece de resistance’ the renovated bedrooms are something else. Beautifully presented and all with wonderful bathrooms. Michael explains that wife Marie moved just about every ensuite in the building. They really need to be seen to be appreciated. But the quality of the finish and the furnishing is pure luxury. Marie quotes, ‘I have stayed in some spectacular hotels and I wanted our guests to enjoy the best we could offer.”

One of the most amazing feats is that the Murray’s have managed to refurbish The Dowans without closing for any time. Next on the agenda is the staircase and the final rooms.

Says Michael, “It’s been a real journey. We didn’t close one day during the renovation and our customers have enjoyed watching the hotel change. When we opened our guests hardly ate here, now they do. Our customer base has grown and grown, and we are attracting tourists, business people and locals from all over the area.”

I’m not surprised – this is a real family affair, that works!

THE STATIO 51 New Street, Rothes, Moray AB38 7BJ

DESIGN FOCUS

T

SERVING SCOTLAND EXCEPTIONAL COFFEE FOR OVER 175 YEARS

GET IN TOUCH CONAL@THOMSONSCOFFEE.COM THOMSON’S COFFEE BURNFIELD AVENUE GLASGOW G TL PHONE N O ‒‒

28 DRAM MARCH 2016

he Station Hotel in Rothes opened at the beginning of February. Owned by Forsyths Ltd and managed by Neil Slessor, the re-opening of the once, almost derelict, hotel is a welcome addition to the area.

The Forsyth family are well known in Speyside, as they are the owners of the now 4th Generation Copperworks, also called Forsyths. Until the 1980’s the majority of Forsyths revenue was generated from the Scotch Whisky industry producing copper pot stills and condensers. Since then the businesses, run by family, has extended much further, and in fact, made it into the 2015 Sunday Times Top 200 in the UK for International Growth Rate. Forsyths activities now also cover steel fabrication, electrical and plumbing contracting, joinery, building and scaffolding services, as well as shot blasting and painting. Now they can add hotel owners to the roll of businesses they own.

The hotel itself had been closed for many years, and it had been used as temporary housing by the local council. Today the only original part of the hotel is the facade, although there is some stained glass and a few other original features too.

Neil explains, “The hotel was totally gutted, even the facade has been completely restored.”

Today The Station Hotel has 14 rooms, it has a formal dining room, Pagoda’s, which doubles as a breakfast room, a cafe-bar called Toots (after Richard Forsyth’s father) and a whisky bar called The Spirit Safe which currently has more than 300 whiskies on offer, and also boasts a Brass

ON HOTEL Spirit Safe – the first that I have seen in any whisky bar.

Thr3 Design, the Glasgow-based interior designers, were given a brief to bring the Station Hotel back to life, using well-sourced materials and finishes. They have certainly done that. The design is clearly Scottish, but without being twee.

The quality of the finish is apparent as you walk into the courtyard which leads to the hotel reception. This space will have outdoor furniture come the better weather. As you come through the glass doors two Pagodas are etched on them. Over the years the pagoda, which tops off distillery kilns and allows venting, has become an emblem of the Malt Whisky Industry.

The flooring in reception stands out – it has been hand cut and designed to the space in Burlington Stone. Throughout the entire ground floor, the hotel has underfloor heating, and this includes reception.

It’s not a large reception area, but it boasts a traditional reception desk and a small leather sofa. To the left lies the first of its two bars ‘The Spirit Safe’. Two bespoke copper pot stills fixed on the reception wall set the scene.

What makes this hotel particularly unique is the fact that because Forsyths owns a manufacturing plant for copper stills, the copper making skills that its team has is second to none, and they have been used to great effect in the hotel.

BY SUSAN YOUNG For example, the two bars in the hotel incorporate copper. In ‘The Spirit Safe”, the bar features along its front scaled down copper cut-outs of the pot stills of each distillery in the area, (the sixty stills in a fifty mile radius of Rothes). Each pot still is different, and not one is repeated along the front panel.

There’s not another company that could have created this artwork.

There is also a bespoke whisky display unit which runs along the back wall of the whisky bar. It has been designed uniquely for the hotel to display its collection of rare and unusual whiskies. Leather-like sofas and a mix of tweed and leather chairs complete the look. The majority of the artwork in the entire hotel has a whisky connection too.

Toots Cafe Bar & Bistro carries on the copper theme, with the specially made bar featuring a corner copper feature. The bar furniture is also quality – the dark wood tables have rounded edges and are thinner than normal, while the leather-dark tan fitted seating and tweed backed chairs give a contemporary Scottish feel. There is also a host of picture memorabilia which has been gathered from the Forsyth archives and elsewhere, and depict the history of Rothes.

Pagodas, its dining room, has 24 covers, features dark wooden modern panelling, and a fabulous collection of DRAM MARCH 2016 29

shots from photographs of the copper from the whisky stills. Dark leather fixed seating and leather lipped chairs with tweed backs make it a very comfortable room. It has all the mod cons too including a full audio-visual offering with drop down projector and screen, as well as computer charging points.

This room can also be used for small conferences and private dining.

Upstairs has a lovely wooden bannister and mustard, grey and black tartan carpet, which sets off the original stained glass, halfway up the stairs, which has been restored.

All the doors to the individually designed bedrooms are solid dark oak. The rooms have a checked grey and mustard (tweed-looking) carpet, but the rooms themselves are not carbon copies, and all have their own personality.

Says Suzy Kingswood of Thr3, “The wallpapers in the bedrooms were selected to complement each scheme, using GP&J Baker and Ralph Lauren papers among others. Beautiful fabrics, from manufacturers like Mulberry and Zoffany, have been used in to fit with sophisticated furnishings from Selva, and Edinburgh-based Charlotte 30 DRAM MARCH 2016

James Furniture, who manufactured the bespoke headboards within the rooms. Lighting came from a variety of sources including Jim Lawrence lighting, a British manufacturer of traditional but stylish lighting, and various other sources.”

The Capedronich Suite is the grandest. It has a mezzanine complete with a deep bath, and an oak staircase which takes you to the mezzanine. The very high ceiling has its own mini-pagoda, and the room also boasts a large modern fourposter, and oversized armchairs around a contemporary fire, dark wooden furniture and very large TV, which arises from inside a piece of furniture at the foot of the bed.

Not only are there rooms in the hotel, the original outhouses are converted in the courtyard and include a bedroom fit for use by disabled people, a family suite, and some Kings.

The Station Hotel is now an upmarket boutique/whisky themed establishment which would not look out of place anywhere in the world. The fact that it is in Rothes, the heart of Speyside, is a credit to the audacity of all involved.

Royal Mile, 267 Canongate, Edinburgh, EH8 8BQ.

WEDGWOOD THE RESTAURANT DESIGN FOCUS

T Established in 2003, Pride provide a comprehensive service including design in the shopfitting, fit-out and internal refurbishment market throughout the UK and Ireland.

Proud to work with Wedgwood the Restaurant.

Congratulations Paul & Lisa on your refurbishment!

Pride Shopfitting Ltd. 63 Napier Road, Ward Park North, Cumbernauld G68 0EF T: 01236 722 722 F: 01236 795 790 E: info@prideshopfitting.co.uk www.prideshopfitting.co.uk 32 DRAM MARCH 2016

he well-established ‘Wedgwood the Restaurant’ on Edinburgh’s Royal Mile has recently had a stylish makeover worth £90,000. Run by award-winning chef Paul Wedgwood and partner Lisa Cannon, the restaurant is now in its 9th year of business. Last November it was announced as a Sunday Times Top 100 restaurant, and also received a Hospitality Hero 20152016 award from the Scottish Thistle tourism awards. The key to its success is the couple’s passion and commitment to improving their offering.

Situated at the bottom of Edinburgh’s busy Royal Mile, Wedgwood’s large window onto the cobbled street now has a quirky and inviting display of bulbs to tempt diners indoors. The entrance has a small vestibule to keep out the cold, but once you are inside the warm colours and welcoming atmosphere of the restaurant take away any shivers. On entering, the eye is then drawn to the newly constructed wooden bar unit, which has a striking two-tier bespoke shelving unit suspended above it. The wood has a dark stain and the shelf displays the restaurant’s selection of alcoholic spirits. The bottles are illuminated with delicate strip lighting around the top of each shelf.

On the right, as you enter the restaurant, is a line of two-seater tables which have a large new mirror spanning the length of the wall above them.

Turning left leads you into the main restaurant, which has a selection of cream upholstered chairs arranged around dark wooden tables. These are arranged to give space and ease of movement. The space is accentuated with plenty of natural light from the large window, and from inside you notice the cork detail on the hanging bulbs in the window.

A dark wood-effect acoustic vinyl has replaced the carpet and covers the entire room. Its bendable quality means it minimises noise in the restaurant.

Designers Nikki Rennie and Jonathan Duffy, from Pride Shopfitting, helped Paul and Lisa achieve their goal of revealing and restoring the original wall, which is now exposed. The bricks are the original light coloured stone blocks and give the restaurant a rustic feel.

BY SOPHIE MEAD The large red pillar which divided the restaurant has now been painted cream, and the tables resting against the back wall of the restaurant have been rearranged. The bar, which was previously there, has been removed and in its place there is space for waiting staff to collect dishes from the low window into the kitchen. A red banquette style bench has been added which has its back to the new bar.

Lisa explains,“We felt that previously the bar was looking on to diners, and we wanted to offer a more intimate, private dining experience.”

Jonathan Duffy, added, “from developing our concept design to our full turnkey fit-out, it was a pleasure working with Wedgwood the restaurant”.

Another big change is the new wallpaper which is made from a textured bamboo material; this covers the whole back wall and the other half of the exposed wall.

Lisa says, “We chose the bamboo material because it is a very natural, earthy texture, and the ‘copper flashes’ in it match the warm colours throughout the restaurant, especially the new red bench.”

Look up anywhere in the main restaurant and you will spot the new eye-catching ring-shaped glass lampshades, in pale pink and yellow shades.

Seventeen of them adorn the ceiling.

Passing the bar, a narrow corridor guides guests to the stairs leading to the second dining room. A spectacular chandelier hangs above the stairs which is designed to look like a climbing plant. The lampshades have been replaced, and now have a spherical wooden design. This allows light to cast curving shadows on the walls.

Downstairs, a stylish light wall immediately catches the eye.

Separating the restaurant and the corridor to the toilets; it has a long, flat climbing light structure in the same style as the chandelier.

On both sides it is encased in statement copper sheeting with little squares. The squares have been lasered out to allow the lights to twinkle through. The wall at the top of the room has been painted

burgundy which gives the space a warm feel to it, and the long wall has the same bamboo wallpaper as upstairs. The wall lights have been removed and replaced with a number of spotlights. At the far end of the room, the entire wall is mirrored to give the illusion of depth. There are tablecloths downstairs which give the room a sophisticated feel, and the original beige carpet keeps noise to a minimum.

Paul says, “I gave Nikki Rennie the idea for the wrap around lighting, and she designed this amazing sheeting.”

The design of the unique copper sheeting on the light wall has also been used upstairs on a series of new light boxes. Five boxes in total are arranged in a line along the top of the exposed wall and bamboo wall.

Lisa says, “We knew we wanted to brighten up the wall, and Paul’s idea for the copper sheeting really works upstairs as well as downstairs. We think it gives a great modern touch to the room.”

About the whole refurb’, Paul says “We wanted to bring the interior up to the standard of the service and food. We are a busy restaurant so we really wanted to future-proof the venue. By investing now, we’re looking to prevent any potential damage with tough, solid and natural-looking materials. For example, the brick wall will certainly be hard-wearing and the natural design reflects our attitude to food which is always seasonal, wild and foraged for.”

Lisa and Paul aim to give customers a calm and relaxing dining experience, with no pressure to rush, and they have certainly achieved that.

Lisa says, “We put a lot of our profit straight back into the business so that it continues to grow. We really wanted to update the interior to refresh the dining experience, but also retain what our customers have come to know and love. Our goal was to keep the décor as natural as possible with a selection of new materials and textures. So far, all our customers have been delighted!”.

DRAM MARCH 2016 33

@dramscotland

/dram.scotland

SUE SAYS

A

s I write this I'm just about to head off to Islay for the re-opening of Neil Morrison's Lochside Hotel.

I think he thought he was on Grand Designs... trying to refurbish 12 bedrooms, a restaurant and whisky bar in 7 weeks! But I am sure it will have been worth all the stress. Next month we'll have a design feature on the new look hotel...

Congrats to Sue Buchanan (left) she will be the next female President of the BEN. Only it's forth, as Angus Meldrum pointed out to me the other night. The first was the lovely Audrey McCrudden, I followed in her footsteps in 2004 and then Sue Allen was next. Obviously, Audrey apart, we all have one thing in common... our names! I'm sure Sue will enjoy her tenure.

At a dinner recently I was trying to persuade Paul Waterson to be more positive about the licensed trade in general. He asked me “What do you want me to do, lie?” That's not what I want him to do, but perhaps it is time the SLTA focussed, at least 50% of the time, on people who are ARE seeing their businesses grow.

I kept putting forward various names of people who were doing well, but he kept saying “well they are not really licensees they are restaurateurs!” So if you are good at selling food too, that doesn't make you a licensee? Perhaps it is time for a new organisation made up of forward thinking on-trade entrepreneurs who will really fly the flag for the trade?

I took a wee road trip to Aberlour and Rothes recently to see two hotels, The Station in Rothes and The Dowans in Aberlour. I have to say the quality of both hotels was outstanding. I also hear that the owner of the Craigellachie Hotel is planning on replicating its Copper Dog pub in Dubai...with staff from the pub going out to get the pub up and running. It will be opening at the end of March... I wonder whether I could squeeze in a visit to Dubai for a design feature?

We ran our Whisky Speed Tasting event at Oran Mor recently. It was the first one we have done for a while, but as usual it was great to get feedback from our guests. There is nothing better than someone saying “I didn’t think I liked whisky, but I really enjoyed that....

Now I’ll order it at the bar!”

Next month we launch our 2016 awards, our 21st event.

Time has certainly flown in!

Obituary

David McClymont “DAVID McCLYMONT, MBA, was one of the world’s nicest and most genuine people. A real professional of the old school who knew all his trade customers personally and helped thousands of licensed traders and company colleagues in his long career with Tennent Caledonian Breweries rising to Sales Director.

Nobody knew more about the licensed trade than David.

David was born in the Ibrox district of Glasgow and attended Bellahouston Academy. After school he worked in the engineering industry but in 1973 he joined Tennent Caledonian Breweries as a Salesman. He served the next 33 years of his working life in Tennents working his way up the ladder rising to Sales Director for the West of Scotland. David excelled in everything he did including later in his career graduating in his spare time as a Master of Business Administration at Strathclyde University. A remarkable achievement of which he was very proud, although he always said this was surpassed when his daughter Lorraine and son David also graduated from university.

David in his career was a Director of the Benevolent Society of the Licensed Trade of Scotland and head (i.e. Visitor) of the Incorporation of Maltmen of the Incorporated Trades of Glasgow. David famously had a pawky sense of humour and was fun to be with. For example, after induction and presentation of the Visitor’s splendid chain of office he chaired that evening's dinner. After various speeches and formal toasts, the Incorporation has a tradition of those present inviting various guests and sections of the assembled company to join in numerous toasts. David invited sections 'on my left', 'on my right' and 'anyone who from time to time enjoys a pint of Tennent’s Lager'. The entire company in the Trades Hall stood to join David in his toast with the exception of the Scottish Brewers Ltd table - hilarious !! That evening David broke with tradition to inject further fun into the proceedings and invited as one of his top table guests the famous folksinger and composer Adam McNaughtan to give the “Toast to Glasgow”—but in song. Adam got a standing ovation for singing his classics “The Jeely Piece Song”, “The Glasgow I used to know” and his Glaswegian’s hilarious tribute to Shakespeare “Oor Hamlet” !!

David had a number of hobbies and leisure passions---world travel with his beloved wife Margaret, cooking, wines and beers, jazz, theatre, rugby, DIY and many other talents, but especially salmon fishing. He fished all of Scotland’s great rivers including his regular beat on the River Teith where his ashes will be scattered.

Aged only 67 yrs, he put up an unbelievable fight against lung cancer after he was told he had a year to live in Sept 2014. He was in good form at our reunion lunch last November and optimistic he was winning against the odds. It wasn’t to be and he passed away on 18 January 2016. David truly deserves his place in the Tennents Hall of Fame and will never be forgotten by everyone who knew him. Our thoughts are with Margaret and family at this most sad time.

Angus Meldrum DRAM MARCH 2016 35

CLASSIFIED ADVERTS

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

GLASGOW - 0141 424 0558 EDINBURGH – 0131 447 1800 AYRSHIRE - 01292 285404

info@acrepossystems.co.uk www.acrepossystems.co.uk

(Equipment) LTD

Over 40 Years Experience Free Delivery Mainland UK New and Second Hand Dish Washers, Glass Washers Water Boilers, Water Baths Cutlery Polisher, Glass Polisher T: 07753 234678 E: kitcheneercol@yahoo.co.uk www.kitcheneersscotland.info 36 DRAM MARCH 2016

CLASSIFIED ADVERTS

Specialises in the supply and service of all types of espresso, cappuccino, filter, instant, bean to cup and bulk brew coffee machines to commercial customers throughout Scotland.

RENT

me from

ÂŁ79.00

Per month + VAT

Coffee with Italian passion!

Supplying hand roasted coffee and speciality teas since 1992

Other colours are available

Over the last 27 years, we have supplied and serviced high quality coffee machines across a wide range of businesses and organisations, wherever coffee is served to the public.

Caledonian Espresso Service Unit 8 Dumbryden Industrial estate, Edinburgh, EH14 2AB Tel: 0131 453 1993 Mobile: 07919 173111 www.caledonianespresso.co.uk

TEL: 0141 951 4442 www.italianaromacoffee.co.uk

miamicoffee.co.uk Coffee Beans Filter Coffee Coffee Machines-Sales/Lease Crockery & Glassware Cleaning Products Point of Sale All Ancillaries Biscuits & Jam Portions Sugars Milkshakes & Syrups Extensive Twinnings Tea Range Hotel & 1 Cup Sachets Take-Away Cups & Lids

The Complete Coffee Shop Solution. Buy or Lease.

Quality Equipment Distributors 2 Dean Crescent Glasgow, G69 9NH t/f : 0141 779 9503 e : info@qualityequipment.co.uk

www.qualityequipment.co.uk

Good coffee ... even better price Call Today 0800 587 4115 0141 647 4040

Miami Coffee Unit 1, 3 Arrol Place, London Road Industrial Estate, Glasgow, G40 3NY DRAM MARCH 2016 37

QED 150x110_Coffee Shop Mar13 ad.indd 2

18/03/13 12:07 PM

ROUND UP THE TRADING HOUSE BREAKS WORLD RECORD

Billy Dunn’s annual dinner for family and friends took place at Oran Mor recently and as usually Billy was on top form.

Last month 122 gin lovers descended on bar and restaurant The Trading House in Glasgow to help break a world record, which ended in celebrations as the attempt was declared successful. Owners of The Trading House, The New World Trading Company, achieved a GUINNESS WORLD RECORDS ™ title for the largest gin tasting held over multiple venues. With a combined figure of 796 from participants across the UK attending The Trading House Glasgow business development manager Taylor Campbell said, “We’re over the moon to successfully set a new world record – it was a brilliant night and we loved working alongside all the other venues in the company for a united effort.

To have 796 people at nine venues simultaneously taste gin is a truly amazing feat of teamwork and organisation.” Staff of the Glasgow venue are pictured.

Top left: Maurice Taylor and Billy Dunn, Top right: Liam Dunn and Colin Beattie, Left: Des Gallagher and Stephen Carter

Well done to cocktail bar Orchid in Aberdeen, which is the only bar in the UK to be shortlisted as a finalist in an international competition hosted by The Reykjavik Bar Summit. The four-day competition, which takes place this weekend (29 Feb – 3 March) in Reykjavik, Iceland, will see 15 of the world’s best cocktail bars go head to head, showcasing their skills and techniques.

Pictured: Martin Farmer (L – general manager), Jonathan Arthur (M – duty manager ) and Shea Campbell (R – senior bartender)

DRAM DRINKS RETAILING AND MARKETING PUBLISHED BY MEDIA WORLD LIMITED UPPER FLOOR / FINNIESTON HOUSE, 1 THE STABLES YARD / 1103 ARGYLE STREET, GLASGOW / G3 8ND t. 0141 221 6965 e. dram@mail.com web. www.dramscotland.co.uk Editor Susan Young • Chairman Noel Young • Editorial Annabelle Love, Sophie Mead Advertising Lucy McGovern, Robert McManus, David Gildea • Production Michel Rahme • Admin Cheryl Cook Published by Media World Ltd. Subscriptions: DRAM is available by subscription for all other qualified persons involved in the Scottish Licensed Trade at the rate of £52 per annum including the DRAM Yearbook. The publishers, authors and printers cannot accept liability for errors or omissions. Any transparencies or artwork will be accepted at owner’s risk. All rights reserved. No part of this publication may be reproduced in any form without the written permission of the copyright holder and publisher, application for which should be made to the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © Media World Limited 2015.

Printed by Stephens & George Print Group.

38 DRAM MARCH 2016

OFFICIAL BEER OF SCOTTISH RUGBY CONTACT YOUR AREA SALES MANAGER FOR INFORMATION ON STOCKING CALEDONIA BEST

INDEPENDENTLY OWNED AND INDEPENDENTLY MINDED.

AWARD WINNING SINGLE MALT SCOTCH WHISKY FROM THE ISLE OF ARRAN. www.arranwhisky.com