Dram Issue 350

DRAM

350

DRINKS RETAILING AND MARKETING

@dramscotland

DRAM MAGAZINE November 2019 ISSN 1470-241X

/dram.scotland

BECKHAM DROPS IN ON GEMMELL FAMILIES IN BUSINESS • AJ MCMENEMY INTERVIEW • SOFT DRINKS

DRINKS RETAILING AND MARKETING

WELCOME Morrissey sang a song called ‘November Spawned a Monster’ – but there’s nothing monstrous about this edition.

This one’s a real page turner.

Let me start by talking about the cover shot David Beckham dropping in on Andy Gemmell at his Glasgow bar, The Gate. Find out what our publisher had to say about it in her shootfrom-the-hip column, Sue Says, on page 35.

I shot up to Dundee to interview one half of Dundee pub group Macmerry 300, AJ Mcmenemy. His business partner, Phil Donaldson, was busy preparing for investor meetings because expansion plans are brewing. Read it on the centre pages.

Our design focus is focused on Edinburgh this issue – brand new Chinese restaurant Tattu and the refurbished Scottish Cafe & Restaurant. You’ll find them on pages 26 and 31 respectively.

Family-run businesses are the lifeblood of the trade and we profile some of the clans going great guns on page 10.

We also take a look at how soft drinks are faring in the on-trade on page 17.

CONTENTS November

2019

FEATURES

10 17

20 25

FAMILY FORTUNES

Some of the best families in the business.

SOFT DRINKS

A review of how the category’s doing in the Scottish on-trade.

LICENSEE INTERVIEW

Jason Caddy in conversation with AJ Mcmenemy.

SEV SLO

Introducing to our soon-to-be resident sommelier columnist.

Until next month...

Jason Caddy, Editor jason@mediaworldltd.com dramscotland.co.uk

REGULARS

4 6

@dramscotland

/dram.scotland

35

NEWS

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

BRAND NEWS

The latest brand news.

SUE SAYS

Straight talking from our very own Publisher.

DRAM NOVEMBER 2019 3

ISLE OF ERISKA HOTEL AND CONDITA GAIN FIRST MICHELIN STARS The restaurants at the Isle of Eriska Hotel, led by chef Graeme Cheevers, and Condita in Salisbury Place, Edinburgh, whose head chef is Conor Toomey, have both been awarded their first Michelin star.

Chef Toomey is formerly of The Isle of Eriska Hotel, located on a private island of the same name 12 miles north of Oban.

Ten restaurants in Scotland appear in the 2020 Michelin Guide.

Andrew Fairlie at Gleneagles has two stars, The Cellar in Anstruther, Braidwoods in Dalry, Number One in Edinburgh, Kitchin and Martin Wishart (both in Leith), the Peat Inn near Cupar, and Loch Bay on Skye all have one. Chef Cheevers previously won a Michelin Star at Martin Wishart at Loch Lomond, having worked at The Buttery in Glasgow and Restaurant Martin Wishart in Edinburgh.

HERS S WAS • GLAS ERS WASH • DISH ES ACHIN • ICE M LERS LE COO • BOT T

Suppliers of Glass Washers, Dishwashers, Ice Making Machines & Bottle Coolers.

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

www.simsautomatics.co.uk 4

DRAM NOVEMBER 2019

TWO ABERDEEN HOTELS UNVEIL NEW-LOOK BARS The latest phase in a seven-figure redevelopment of The Chester Hotel at 55-63 Queen’s Road Aberdeen includes a new bar called The Gallery (pictured). It’s double the size of the previous one - spanning 115sqm, with two distinct bar areas and a garden room. It also houses one of the country’s largest private collections by the Scottish artist, John Byrne.

The Gallery is part of a major extension of the hotel, with the neighbouring property at 55-57 Queen’s Road now also forming part of the hotel.

The Chester Hotel owner Graham Wood said, “We wanted to give the bar its own distinct identity and with 11 John Byrne paintings on display – in addition to the many others throughout the hotel – we felt The Gallery was a fitting name for the new venue.”

Meanwhile, the Cairn Hotel Group has invested £5M into its Station Hotel on Guild Street as part of a rolling refurbishment and has unveiled its new-look bar. The works coincide with the hotel’s 125th anniversary and the refurbishment has been sympathetic to the building’s history.

STAGE BITE

A trained theatre producer from London called Buke Soyusimez has turned her hand to the trade by choosing Glasgow as the location for her first restaurant, in the former Massimos at 57 Elmbank Street, right opposite the Kings Theatre. After being closed for two years, the ground floor is now a spuntini, cocktail and gin bar called Dolce Vita, while upstairs is an Italian restaurant called Sanninos.

GM Vicky McCann told DRAM, “Buke chose this location for obvious reasons, (its proximity to the Kings Theatre) and there are lots of nods to her theatrical roots in the deco, like posters from old productions, programmes etc. She’s also managed various restaurants in London.”

Mitchells & Butlers has closed Larbert’s The Outside Inn pub and restaurant for a £500K refurbishment. It will re-open as The Bruce in early December.

NEWS El Perro Negro no 2 for chefs

GOODBYE TWO FAT LADIES HELLO 88 Two Fat Ladies - 88! And, rather cleverly, Eighty Eight is the new name for the former Two Fat Ladies on Glasgow’s Dumbarton Road. Behind it are the guys that brought The Drake on the city’s Woodlands Road to life, Angus Stewart and John McGinnes, who are leasing from Ryan James, and they’ve made a few changes to the interior. Said GM Andy Kelly, “Angus and John leased it because it had the right kind

of vibes for what they wanted, plus Angus was keen to do something more food-led.

“We have 24 covers, the layout is the same, but we have new seats and tables and the walls have been given a lick of paint – off-white with green tiling, plus there’s lots of foliage. The Head Chef is Robbie Morrow and the small plates menu changes every day because there’s nowhere to store anything so fresh ingredients arrive daily.”

Looking Fyne Greene King has spent £200K refurbishing its Loch Fyne Restaurant and Bar at Newhaven Harbour in Edinburgh,.

The new look was unveiled last month after a 10-day closure. Assistant Manager Justin Miller told DRAM, “The changes have happened inside and out. Inside, the space has been divided up and is a lot more comfortable and our covers have increased from 140 to 160. The wooden seating has been replaced and in its place are brown leather seats and grey fabric sofas. The bar itself was more of a servery before - but the refurbishment saw it moved to the other end of the space and customers can now sit at the bar”

The two chefs behind The Gannet in Glasgow, Peter McKenna and Ivan Stein, together with banker-turnedrestaurateur Nick Watkins, have opened a second El Perro Negro in Glasgow on Woodlands Road. The original is on Argyle Street in Finnieston.

Nick Watkins said, “We’re really excited about opening our new venue. It’s a massive milestone and both myself and business partners, Peter McKenna and Ivan Stein are delighted to see all the team’s hard work come to fruition. The support from customers over the last 5 years, since we started out as a small pop-up has been overwhelming.”

Cox opens Prancing Stag New licensee Rory Cox, former manager at Fanny Trollopes in Finnieston, has opened The Prancing Stag, formerly The Sisters Restaurant on Ashwood Gardens in Glasgow’s Jordanhill.

Rory told DRAM, “I acquired the freehold and got the keys on 1st August. I’ve made no structural changes inside and the covers are still 38, but what is different is the colour scheme, with lots of blues and teals. I came up with the name after seeing Swan Lake.

“Me and my sister grew up a few minutes down the road and so we were familiar with the area and had been in the restaurant many times and when it came on the market I decided that it was right for me. The menu is best summed up as modernScottish.”

n Ken

Stott and Euan Mcmillan of Ek Pubs Ltd have completed a yearlong refurbishment of their second Glasgow leasehold, The Machair on Great Western Road in what used to be Crossing the Rubicon.

They also lease The Ben Nevis Bar on Argyle Street in Finnieston,

n The former Inca Restaurant

in Edinburgh’s Bruntsfield has been sold to father and son operators Pasquale and Jonathan Chiercha.

The restaurant is currently undergoing a complete refurbishment.

The duo already run Bar Frizzzante on Lothian Road.

n Mitchells & Butler will close Tennent’s Bar on Glasgow’s Byres Road in January 2020 for a complete refurbishment.

Manager James O’Reilly told DRAM, “I haven’t seen the plans yet, but the upstairs and basement are both being refurbished and this will involve a complete new look for the bar.”

Burger bar Sweet Recreation has opened at 87 Kilmarnock Road in the building left vacant by Mr Wu’s Disco Kitchen.

n

n Edinburgh

sports bar Belushi’s is moving into the former fruit market across the road on Market Street as part of a £2.3million investment by parent company Beds and Bars.

The move should be completed later this month, and will also incorporate 139 hostel beds spread across 18 rooms.

DRAM NOVEMBER 2019 5

Scotch Malt Whisky Society launching new Glasgow Members’ Room The Scotch Malt Whisky Society (SMWS) has announced plans for a new Members’ Room in Glasgow, set to open at the end of January 2020.

Located at 38 Bath Street, it will have rooms exclusively for SMWS members that will be open every week from Tuesday until Sunday.

On offer will be more than 300 Society bottlings spanning their 12 unique flavour profiles such as Old & Dignified and Oily & Coastal, with a selection of outstanding single cask, single malts available by the dram.

The venue space is set up for a range of occasions, with relaxed lounge seating, including a ‘Vaults Snug’, as well as more formal areas. The dedicated whisky tasting room can accommodate up to 10 people, and will be available for private tastings.

As well as an ever-changing range of SMWS whiskies, there will be a selection of special proprietary whiskies alongside local beers and a menu of creative, whisky-inspired cocktails. Alongside the exclusive drinks selection will be a bar food menu including snacks and tapas, with space for up to 16 people for exclusive private dinners.

Jan Damen, Operations Director at The Scotch Malt Whisky Society, said, “We know there has always been a demand from our members for an SMWS venue in Glasgow, so we’re delighted to be opening in such a great city with a lively whisky scene.

“We have a high number of existing members in the city and the surrounding area, so we hope to provide them with their own venue to meet up and also welcome new whisky-loving members to join us there.”

Proposals have been submitted to Stirling Council for a new £2M development that includes a restaurant at the Devil’s Pulpit, in Finnich Glen, near Killearn. The plans also include 150-space car park plus visitor centre.

6

DRAM NOVEMBER 2019

Gamba raises funds for Scottish Fisherman’s Mission Gamba restaurant in Glasgow marked the end of National Seafood Week by hosting a seafood charity dinner for Scotland’s fishing industry at the end of last month, with all proceeds being donated to the Scottish Fishermen’s Mission. Owner Derek Marshall said, “After 130 years of service, the Fishermen’s Mission holds the same strong traditions and proud heritage from their beginnings.

A trait we admire and uphold here at Gamba and why we have chosen to celebrate the work they do.

Scottish debut for The Alchemist Cheshire-based pub group The Alchemist knows a golden opportunity when it sees one. It’s set to make its Scottish debut next year after securing a site in the new Edinburgh St James centre. The new development, on Leith Street, in the former St James Centre, will feature 850sq

ft of retail space, 152 apartments, an Everyman cinema, a W Hotel, restaurants and bars, and a John Lewis.

The new c6,000 sq ft site will feature a c600 sq ft terrace and have space for c210 covers. It is expect to be open by October 2020.

TEACHER’S BUILDING TO BE RE-BORN AS WHISKY BAR Big Top Productions has submitted planning applications for the conversion and change of use of the former Teacher building at St Enoch Square, Glasgow into a whisky-themed bar/restaurant with 25 serviced apartments on the upper floors.

The ‘Teacher’ gilded sign will be refurbished and reinstated to the full original signage which also had gilded signs stating ‘Scotch Whisky Distillers’ on the lower levels.

Andre Graham, Director of Big Top Productions, said, “Having identified serviced apartments and hospitality as a key area for development, we are now seeking to grow our portfolio with this exciting development in the heart of Glasgow city centre.

“The plans for our first own brand serviced apartment complex, on Glasgow’s St Enoch Square, will see this B-listed, Italian Renaissance style building, known as the Teacher building, given a new lease of life.”

Stephen Mallon, Director of architects Mosaic, said, “The idea of a new whisky-themed bar is obvious, given the heritage, and the Teacher brand owners are supportive and keen to be involved in the design aspects of the development.”

PROMOTION

“ A P E R F ECT S ERV E” This month we caught up with Michael Davies, Operations Manager at Hotel Indigo Edinburgh, who works closely with the bartenders at the hotel’s bar, Juniper, to find out how they best use the Edinburgh Gin Liqueur Range.

M

ichael Davies, 33, has been Operations Manager at Hotel Indigo Edinburgh for a year.

He also oversees the hotel’s Juniper bar. A cocktail that uses the Edinburgh Gin Liqueur Range, The Edinburgh Bramble, has been on the bar’s menu since it opened six years ago and its popularity shows no signs of waning.

an area that we drive forward just as much as the accommodation offering.

Edinburgh Gin has played a big part in this because it’s our unofficial house pour thanks to its huge bar call.

When we ask a customer if they have a preference when they order a gin, Edinburgh Gin is usually one of the first brands that they ask for.

Said Michael, who has also worked for the Signature Pub Group and who is originally from Liverpool, “The Edinburgh Bramble, our take on the classic Bramble cocktail, uses both Edinburgh Gin Rhubarb & Ginger Liqueur and Edinburgh Gin Raspberry Liqueur and continues to be one of our most asked-for serves. “

“In excess of 90% of our clientele is female. Edinburgh Gin crosses all age ranges and it has also crossed over from being a small-batch product to an iconic one among our customers.”

Michael also credits the Edinburgh Gin brand as being instrumental to the success of the hotel, whose bar and restaurant are at the heart of the business.

Explained Michael, “We are a food and beverage-led business and this is

Michael has also observed that the versatility of the brand continues to contribute to its popularity. He said, “Customers are drinking Edinburgh Gin Liqueur in the same volumes as standard Edinburgh Gin Classic. I think that this has been helped by the fact that some customers are looking for lower ABV alternatives and, at 20% ABV, the Edinburgh Gin Liqueur range is ideal.”

The Edinburgh Gin Bramble Created by Juniper, Hotel Indigo Edinburgh • 25ml Edinburgh Gin Classic • 25ml Edinburgh Gin Rhubarb & Ginger Liqueur • 25ml Lemon juice • Drizzle of Edinburgh Gin Raspberry Liqueur over the top • Served long over crushed ice

BRAND NEWS

ALL THE L ATEST BRAND NEWS

WHISKY

GIN

‘Father of Single Malt’ honoured with Centenary Release

PALOMA FAITH TAKES CENTRE STAGE IN NEW BOË GIN CAMPAIGN

Gordon & MacPhail has released a single malt to honour George Urquhart, member of the second generation of the company’s owning family, in what would have been his centenary year. Whisky writer Charles MacLean remarked, “It is no exaggeration to say that George Urquhart was the father, the originator, of the current success and appreciation of Scotch malt whiskies.”

Released as a fitting tribute to this legacy, the Mr George Centenary Edition 1956 from Glen Grant Distillery has been selected for bottling by George Urquhart’s grandson, Stuart, Operations Director at Gordon & MacPhail. Only 235 bottles of Gordon & MacPhail Mr George Centenary Edition 1956 from Glen Grant Distillery will be available for purchase.

THE MACALLAN NO.5 The Macallan has launched its Edition No.5 in collaboration with Pantone. The Macallan partnered up with the Colour Institute, who drew inspiration from whisky distilling to create its purple shade, which aims to express the diversity and complexity that goes into producing the whisky.

SNACKS

Midland Snacks Handcooked Scratchings is among the Great Taste winners of 2019 Tayto Group was recently awarded a 2-star Great Taste award for its Midland Snacks Handcooked Scratchings - the embodiment of a traditional scratching, say the company, crafted in the Black Country.

Judges from the food and drink awards reviewed 12,772 products from more than 100 different countries, which were judged by over 500 of the ‘most demanding palates’.

Said the judges, “We found this deliciously moreish and we all agreed they are the best pork scratchings we have had. Really a wow!”

8

DRAM NOVEMBER 2019

Singer Paloma Faith is the face of a new campaign for Boë Gin. Starring in the brand’s new advert, as well as lending her name to a signature serve - “Paloma’s Boë”, a passion fruit flavoured spiced margarita - Paloma is bringing her distinctive style to celebrate the ‘gin on everyone’s lips’. Paloma fronts the 30 second advert which will be hosted on Boë Gin’s social channels. The partnership with Paloma forms part of a £400k summer marketing campaign which has been devised to build on Boë Gin’s most successful year to date. In May, the brand announced full year financial results which showed an increase of over £7.4million in gin sales, and an increase of £1.1million in operating profits.

Bramble & Honey launch Edinburgh Gin has unveiled Bramble & Honey Gin (40% ABV) which joins Edinburgh Gin’s contemporary full strength flavour gin portfolio which includes Rhubarb & Ginger Gin and Lemon & Jasmine Gin, launched this summer.

Neil Boyd, UK Managing Director of Ian Macleod Distillers, said, “Our Classic gin sits at the heart of our diverse flavoured gin range. Its juniper-forward profile is the perfect base for a natural combination of Bramble & Honey, allowing us to create a truly indulgent fullstrength flavoured gin.”

LIMITED EDITION WINTER GIN Red Door Highland Gin has released a small batch limited edition winter bottling – in a range of limited seasonal flavours – handcrafted at Benromach Distillery in Forres.

Lizzie Haw, Red Door Highland Gin’s flavour expert, said, “As a small, handcrafted gin distillery we have the advantage of being nimble and responsive to new or seasonal flavour trends. This seasonal edition with winter botanicals is the first of our special releases, carefully created to showcase how festive flavours like allspice and sultanas combine with the classic notes from our core gin, such as sea buckthorn.”

DRAM NOVEMBER 2019 9

FAMILY FO THEY SAY THAT ACTORS SHOULD NEVER WOK WITH ANIMALS AND CHILDREN BUT DOES THE SAME RULE APPLY TO WORKING WITH FAMILY? PERHAPS NOT. AFTER ALL, THERE ARE LOADS OF GREAT EXAMPLES OF SUCCESSFULLY RUN FAMILY HOSPITALITY BUSINESSES IN SCOTLAND. HERE ARE A FEW OF THE CLANS THAT ARE GOING GREAT GUNS.

THE BLAIR FAMILY BUZZWORKS, AYRSHIRE Siblings Colin, Kenny and Alison Blair have built one of Scotland’s most successful family hospitality businesses, Buzzworks Holdings, thanks to venues like Scotts, and Lido. The company’s annual turnover is now £18M. The business operates out of its main office in Prestwick (soon to be moving to Kilmarnock), with eleven venues and counting, and employing over 500 staff. Buzzworks Holdings is currently ranked within The Sunday Times Best 100 Best Companies to work for in the UK. The siblings are continually re-investing in their businesses, refurbishing their flagship Prestwick venue, Elliots earlier this year following a re-brand to Vic’s and The Vine. Said Kenny Blair, “Buzzworks has been a family business from the start,

and I believe working alongside my siblings is a real positive for the company.

We each have separate roles, myself as Managing Director, my brother Colin as Chairman and my sister Alison as Operations Director. With this model we can take ownership of our own departments, whilst regularly working collaboratively with the wider senior team. We’re close as a family as well as business partners, which allows us to offer each other unfiltered feedback that doesn’t affect our relationship – a great asset for our business.”

THE FRASER FAMILY THE OAK TREE INN, BALMAHA Sandy Fraser (pictured left with Stuart) and his sons Stuart and David are at the top of the family tree at The Oak Tree Inn at Balmaha, on the east side of Loch Lomond, where Sandy has been licensee and central to its success story for the last 21 years. Together with wife Lucy, they built it from nothing (quite literally) to a turnover of £3M, and nine members of the family currently work in the business, which is currently undergoing a shake-up. Said Stuart, “Family businesses can be difficult. We are coming to the end of a 30-month KTP (knowledge Transfer Partnership) in association with the University of the West of Scotland. An expert in the field has been working in the business to help us clearly define our roles and bring greater clarity and efficiencies.

We put up £75K, which allowed us to access the same amount from the university. This involvement has led to less friction in the family. Now we have productive four-hour meetings!”

10

DRAM NOVEMBER 2019

THE BARR FAMILY BIER HALLE/THE LOCALE, GLASGOW Josh Barr has recently followed in father Colin’s footsteps by opening The Locale on Glasgow’s North Street which, while Josh’s baby, is still part of father Colin’s Bier Halle family. Josh is leasing the unit from Fergus McVicar and he has created a venue that embraces a neighbourhood bar meets American dive bars and Spanish locales. Said Colin, “We have been working together for 20 years and we never conflict, and in that time he’s earned my respect.

It’s a mutual respect. There was a time when I stubbornly made all the decisions off the cuff and at the same time had nobody to bounce ideas off of, but now I won’t do anything without running it past Josh, and vice versa. I’m not the one who knows everything - but I do know everything.”

ORTUNES THE CLARK FAMILY THE GEORGE HOTEL, INVERARAY The Clark family has been at the helm of The George Hotel in Inveraray for more than 159 years and it’s the current holder of The Sunday Mail Pub of the Year accolade. For Donald Clark, who took over the running of The George in Inveraray from his father at the age of 23, it was even more daunting because he was the fifth generation of the family to take the mantle. Today the hotel is as successful as ever – although Donald now takes a back seat, in as much as he can. Donald’s son Kris that runs the hotel. Said Kris, “I worked away from the business for 20 years where I worked my way up from kitchen porter, to waiter and manager in bars and restaurants in London, Moscow and Sydney. I worked in a number restaurants that celebrities with big egos went to, many of whom behaved very erratically, and I learned patience and not to react – and I apply these same rules to working with family.”

THE MURRAY FAMILY CRU HOLDINGS, INVERNESS Cru Holdings is headed up by co-directors and brothers Scott and Grant Murray - and longterm family friend, Kenneth Loades (pictured left to right: Grant, Scott and Kenneth).

The company was started in 2007 and it’s historically a bar and restaurant operator.

Cru now both own and manage licensed premises, as well as holding interests in the travel industry with two travel brands under its belt, managed by Scott’s wife, Sarah, plus various media, technology and publishing interests.

In its portfolio are Inverness outlets Angels Share, which they acquired earlier this year, Bar One, Scotch & Rye, and The Keg and Dows Bar. The group just sold High Spirits in Falkirk to Kingsway Inns Ltd. Said Scott about their recipe for success, “I suppose it’s about having a clear work/home divide, and learning not to take business home. We often disagree about the way something should be done and on occasion it can get tricky, however we all have the best interests of the business at heart, and our passion sometimes manifests itself in a heated discussion. We are all happy to leave that at the door at 5 p.m., and what was a disagreement at 4.30 p.m., will be left on the shelf until the next day, where an evening of reflection often allows the situation to be resolved.”

THE SMITH FAMILY CASTLE LEISURE, STIRLING William Smith, who started Castle Leisure Centre amusements in Barnton Street, Stirling and who passed away in 2016 helped sons Paul and Stephen start Castle Leisure Group and he certainly left his mark on the family. Their first bar was Carousel Bar in Maxwell Place - which is now Molly Malones. Paul and Stephen remain directors, with Stephen’s partner Tracie (pictured right) is Financial Director.

Their daughter, Danielle (pictured far right),

is Operations Director. Said Danielle, “My granddad didn’t want to retire and was always involved in the business right up to the end. He was always popping into head office and knew everybody’s name in the office.” Castle Leisure Group (CLG) own and operate City Falkirk, Sportsters, Cheers, Fubar and Brewhemia – the latter being one of Edinburgh’s largest venues at 29, 000 square feet in the basement of the former Scotsman building.

DRAM NOVEMBER 2019 11

FAMILY FORTUNES THE ARCARI FAMILY THE LA VITA GROUP, GLASGOW Father and son team Marco, and Mario, are the guys behind The La Vita Group, which began in 1999 and now counts five units in its portfolio including one in Gordon Street, Glasgow. The others are La Vita Pizzeria, Bishopbriggs; La Vita Spuntini in Byres Road, La Vita Pizzeria George Square, both in Glasgow, and La Vita Piccolino e Vino in Newton Mearns. They come from a line of entrepreneurs as Marco’s parents used to run fish and chip shops across Glasgow which they sold in order to start their restaurant business. Between the restaurants, they employ 150 staff. Said Mario, “Working together is okay, but not in the same unit! The secret to a successful family business is to constantly be in contact with your partner and work in tandem together.”

THE O’BRIEN FAMILY THE SEAGLASS INN/ THE NEW PLOUGH INN EAST LOTHIAN Mother and daughter team, Christine O’Brien and Sarah Couch, who also works for Heineken in its legal department, are the new licensees at the Star Pubs & Bars £425K refurbishment of Seaglass Inn at Port Seaton in Prestonpans. They also run The New Plough Inn at Tranent. Christine grew up in Prestonpans and runs the New Plough Inn with her father Thomas O’Brien until he retired about seven years ago. Said Christine, “Sarah has a full-time job but she still puts in a good 25 hours a week in our pub business. We get along because we are like-minded people and even if we are working apart at different venues, we make sure to catch up once a week for a meeting. Mind you I’ve had plenty of practice – I’ve been in the trade for 20 years and working with family for all that time. I used to run the bar at the Cross Keys Hotel in the Borders with my mum.”

THE HOOD FAMILY LISINI PUB COMPANY, LANARKSHIRE Angels in Uddinston and The Parkville are just two of Lisini’s venues, the family business that was started by the late, great Harry Hood in 1969. The MD is Harry’s daughter Lisa Wishart. She said, “It is ironic that this piece is called “Family Fortunes”. As a family, we actually auditioned for this a few years ago. My father had always said ‘we’d be great in Family Fortunes...let’s audition!’. So we did. In the introduction, we all said our names and what we did. “We work in a pub” ’ echoed my sister Siobhan, Nicky, Uncle George (dad’s brother) and Kathleen (mum) My dad said ‘Well I own the pub!’

“Actually, Siobhan was so shell shocked, she forgot her name. Mum kept calling Les Dennis, Des and my Dad (the TV expert) couldn’t quite get his brain in gear, and couldn’t answer anything. Needless to say, we didn’t succeed. I think that sums our family up!”

12

DRAM NOVEMBER 2019

Lisa continued, “As an immediate family, we have very different, but complimentary skills. Siobhan is a natural publican, and in so many ways emulates my late father’s passion for the customer and service. She is also a genuinely creative person and a tough negotiator. My cousin, Grant Hood, is Operations Director, who runs the company on a day-to-day basis, has the most incredible personable nature and is regarded highly by all who meet him. He has a gift of getting the absolute best out of his teams.

“Nicky (although ageing rapidly) is still a cool cat, and has an incredible knack of knowing what is current and what will work. People love him. He’s witty like my father.

As a senior team, it is often hard to differentiate between family life and work life, and inevitably business conversations extend beyond ‘Traditional Working Hours’...if there is such a thing any more.

“I think our longevity derives from several things. A lifelong passion for service but with a mutual respect for each other’s strengths and weaknesses. We fiercely debate many issues that we face, but have a healthy respect for each other’s opinions and position. I often say to members of my family…” I would agree with you, but then we would both be wrong!’ ” Pictured above are Nicky, Siobhan, Lisa and Grant at the 2018 Scottish Bar and Pub Awards.

DRAM NOVEMBER 2019 13

@chargepointltd

+ 5 mins

4 mins

2 mins

60%

said that the provision of phone charging would influence their choice of venue

Mobile Phone Charging Attract customers and keep them on your premises.

Charge Point offers a compact mobile device charging system suitable for all venues, including those with limited space.

Our secure plug-pay-lock system is easy to use, and customers can be confident that their phone is safe whilst charging.

KEY FEATURES & BENEFITS

35 mins…

Average

CHARGE TIME

Increases footfall, sales and return visits.

14

DRAM NOVEMBER 2019

• Configure as a Free or Pay to Use service • Secure • Easy to use • Energy efficient • Easy installation • Promote your company with branded graphics

e:dermot@chargepoint.co.uk t: +44 7907907097

Visit chargepoint.co.uk

OPEN A BOTTLE, START A CONVERSATION glengoyne.com Welcome to this month’s column, brought to you in association with Glengoyne, which asks hospitality professionals to shoot from the hip and speak about what comes easily and naturally. This month, we caught up with Joe Ash, Assistant Manager at Black Ivy in Edinburgh.

What was the last app you looked at?

The clock app on my phone. I’m unfortunately one of these people who has to set six alarms one minute apart in order to wake up on time.

If you had an extra day in your week how would you spend it?

It would be replying to all the messages I read and then completely forget about. Mentally replying to a text and never physically sending it is surprisingly not the same as actually sending one.

How often do you check out new bars?

Probably more often than I should admit to? Being in the capital and just off the back of the Fringe you have to check out all the pop-ups and make the most of that extended license. It’s very difficult to resist working until close and still having three hours’ worth of ‘socialising.’

If you had more time to do anything in your job, what would it be?

Chatting with customers. You get to know regulars over a steady period and everyone’s got their own stories. The things you’d learn if you had that time with everyone would enable you to win every last pub quiz.

What’s been the biggest change in your job in the last two years?

It’s got to be the amount of people drinking, plus all the variations of gin. The G&T is now the drinkers swiss-army knife and looks comfortable in anyone’s mits.

It’s the James Milner of spirit-mixers.

What’s the most inspirational thing a customer has ever said to you?

Not from a customer but summed up nicely by Willie Nelson “There are more old drunks than there are old doctors.”

What can a good bartender not live without?

A good late night scran spot around the corner. Rewarding yourself after a busy late shift when the kitchen’s all closed is essential.

Is there anything that you do that other bartenders could benefit from knowing?

How to make a decent Bloody Mary. 10/10 spicyness always.

Clears the head and ‘hang’ in every way.

What’s the funniest conversation that you’ve overheard?

We get a good few footballers in. It’s amazing the armchair fan mentality that comes out after a few drinks. A footballer recently approached us after having his ears burnt off by a fan and said he “Didn’t realise we had Jose Mourinho at the bar.”

How much time do you spend on social media?

Again, way more than I’d like to admit. It sucks you in and is just a repetitive cycle of news you’re semi-interested in. Youtube’s got to be the worst though. Getting stuck down a labyrinth you can never unsee. I feel like someone’s YouTube search history is a more honest representation of them than any Facebook or Instagram.

DRAM NOVEMBER 2019 15

16

DRAM NOVEMBER 2019

39.1%

Kan Alco tar’s pane vision confil data r a 5%ms dec UK aline in drin dults the o king in (from ntrade in 2 86% to 8 014 1 201 % in 8).

£4.5BN

Value of the total soft drinks and mixers market in UK’s on-trade.

5.4%

Year on year value increase in the total soft drinks and mixers market.

15.0%

Share of the total drinks market now taken by total soft drinks and mixers.

All date from CGA’s On Premise Measurement Tool, 12 months to April 2019

of consumers aged 35-54 drink premium soft drinks and mixers.

CGA

THE BrandTrack CARBON FLAVOURED OF THE P ATES SEGMENT GREW SIGREMIUM MARKE 5.6% TO NIFICANTLY – B T Y LEMONA £47.1M – WHILE DE SALE SW UP 6.1% TO £36.5 ERE M.

The new Coca Cola Premium Mixers

CGA On Pr emise Mea surement 12 month Tool, s to April 2019

SOFT DRINKS We are selling more alcohol-free beer rather than there being any uplift in soft drinks sales. Less full fat soft drinks are being ordered at the bar. The baby bottle slim-line tonic outsell the full fat tonics 2 to 1. It’s a pity that they don’t do draught slim-line tonic. Customers also like to drink pink gin with lemonade.

The introduction of a sugar tax in April 2018 had an immediate impact on soft drinks sales in the UK ontrade, with low-calorie options increasing their share of their market from 31.1% to 36.4% in the year after the introduction of the tax (CGA)

Andy Robertson Stock & Cellar Manager, Oran Mor

One in eight (12%) consumers say they now don’t drink alcohol - an increase of four percentage points in just 2 years CGA BrandTrack Colour is also becoming a key consideration, with consumers seeking a visual experience alongside amazing flavour.

Fentimans Market Report

The value of premium mixers sales rocketed in the UK on-trade by 81.3% to £323.1m in the 12 months to April 2019. The flavoured carbonates segment of the premium market grew significantly too – by 5.6% to £47.1m – while lemonade sales were up 6.1% to £36.5m2.

DRAM NOVEMBER 2019 17

The growth in the soft drinks premium sector is being led by mixers. The value of premium mixers sales rocketed by 81.3% to £323.1m in the 12 months to April 2019 – remarkable growth that reflects the boom in high-end drinking.

CGA On Premise Measurement Tool, 12 months to April 2019

STUDENTS DRINKING HABITS HAVE CHANGED THE MOST. EVEN THOUGH WE HAVE SIX NONALCOHOLIC BEERS, MORE AND MORE OF THEM ARE CHOOSING SOFT DRINKS. GENERALLY SPEAKING OUR SALES ARE HEALTHY BUT CUSTOMERS EXPECT A BETTER OFFERING THAN A FEW OPTIONS, AND BRANDS LIKE SAN PELLEGRINO ARE PROVING VERY POPULAR. Zoe Cooper Assistant Manager, Trades House, Dundee

THE DEPOSIT RETURN SCHEME IS POTENTIALLY HUGELY DIFFICULT OPERATIONALLY. BUT WE IN THE TRADE ARE USED TO A CHALLENGE. WHEN I FIRST STARTED, WE HAD ONE BIN, AND SEPARATING WASTE WAS REGARDED AS SOMETHING THAT WOULD PRESENT CHALLENGES. BUT WE DID IT BECAUSE WE WANTED TO REDUCE OUR CARBON FOOTPRINT AND STOP SENDING RUBBISH WASTEFULLY TO LANDFILL. AND WE’LL RISE TO THE CHALLENGE AGAIN. AS FAR AS I’M CONCERNED THE DRS IS JUST ANOTHER OPERATIONAL HURDLE. Michael Davies GM, Junipers Bar, Edinburgh

18

DRAM NOVEMBER 2019

The low alcohol or no alcohol movement is a key trend which is being more hotly tipped than craft beer or artisan coffee.

CGA’s Business Leaders’ Survey reveals that fewer than one in seven (14%) bosses rate their soft drinks ranges as market-leading.

There is clearly significant opportunity for pubs and bars to improve their soft drinks offer and use it to stand out in a crowded market.

Strathmore – remains the No.1 bestselling water brand in the on-trade

"Customers want to browse a quality soft drinks menu that is imaginative as well as full of quality products – other than cola, water etc.

We must cater for the non-drinker as an equal rather than an afterthought."

Michael Davies GM, Junipers Bar, Edinburgh

The Deposit Return Scheme is being introduced in around September 2020, once the legislation is passed. The deposit, 20p, will be added to the price of a single-use drinks container. Pubs and restaurants will not have to charge the deposit to the public but the licensee will have to pay it in advance and it will be redeemed when the containers are returned.

AG Barr statement on the proposed Deposit Return Scheme: A deposit return scheme (DRS) for drink containers in the UK will lead the way for food and drinks packaging, with drinks containers, including plastic bottles, becoming part of a truly circular economy. In countries where DRS is already operational, such as Norway and Germany, return rates for drinks containers reach as high as 98%. The soft drinks industry is supportive of a deposit return scheme in principle and has been working positively and collaboratively with Government, highlighting the benefits of a system that is applicable across the whole country. Designed correctly, DRS can be a sustainable solution to packaging waste that is positive for the environment and practical for consumers and business.

ULTIMATE BAR SNACKS

A great snack offering can boost dwell time and generate incremental, high margin sales as a packet of crisps or pork scratchings is the perfect partner to a drink. The key is to have the right range and ensure that your customers are nudged to purchase, because snack sales increase by up to 80% when they are made more visible1.

Tayto Group has ‘Snacking Sorted’ with its successful range of bar snacks including Golden Wonder, REAL Handcooked crisps, as well as pork scratchings from Mr Porky and Midland Snacks. This unique range offers a ‘one-stop-shop’ for snacks.

Profit from pork Pork scratchings offer an exceptional opportunity for boosting sales as consumers love their unique taste and, being VAT-free, bars can benefit from strong margins.

Matt Smith continues, “Our research highlighted that consumers really crave the unique flavour and texture of pork scratchings, which just isn’t delivered by other snacks. We know they are bought on impulse, with over 80% being consumed with a drink3 and 72% of scratchings consumers enjoying them in the pub4. So, a highly visible pubcard will help to capture these impulse sales.”

As the leading scratching supplier, Tayto offers a comprehensive pub range, including the No1 Brand5 Mr Porky and Great Taste Award winning Midland Snacks Handcooked Scratchings which are the embodiment of a traditional scratching, crafted in the Black Country.

29% of pub-goers want to see pubs offer a better range of crisps2 Taste continues to be King. Snacks, like drinks, are treats to be enjoyed and savoured, so consumers are unwilling to compromise on quality and taste. Get this combination right and consumers are prepared to pay up to 30% more for premium crisps over standard products1.

Taste is at the heart of REAL Handcooked crisps, a Foodserviceexclusive brand dedicated to making the finest crisps.

Matt Smith, Marketing Director at Tayto Group, explains. “Consumers love our REAL crisps with their strong punchy flavours such as Strong Cheese & Onion and the unique, meaty Roast Ox, which have been developed to complement drinks ensuring pubs are able to offer something familiar - but different that grows their business and boosts profitability”.

Core Crisps And let’s not forget that some consumers will always prefer regular crisps. With a 95% brand awareness in Scotland6, Golden Wonder delivers ‘more punch per crunch’ which perfectly complements beer, wines and carbonates.

Sources: 1. CGA Strategy Research 2016/2017. 2. KAM (Ontrade Outlook 2019). 3. Norstat | Online Access Panel | 6,137 GB representative respondents | Mar-19. 4. Wirral Sensory (100 Pork Scratching Consumers, June 2018). 5. Kantar Worldpanel | Total GB | Pork and Mr Porky | Spend (£000) | 52 w/e 11-Aug-19. 6. Norstat Omnibus | Online Access Panel | 510 Scotland representative respondents | Sep-19.

DRAM NOVEMBER 2019 19

MACMERRY MEN 20

DRAM NOVEMBER 2019

LICENSEE INTERVIEW DUNDEE BECKONED FOR JASON CADDY RECENTLY. HE WAS THERE TO MEET ONE HALF OF THE DUO BEHIND CITY PUB GROUP MACMERRY 300, AJ MCMENEMY, WHO TOGETHER WITH BUSINESS PARTNER PHIL DONALDSON OPERATES SEVEN UNITS IN THE CITY. BUT THERE ARE MAJOR EXPANSION PLANS AFOOT...

A

J Mcmenemy and Phil Donaldson are on a mission.

In their sights as co-directors of Dundee-based pub group Macmerry 300, another ten units on top of their existing seven Dundee outlets, which they opened in quick succession over the last five years. AJ came on board as a director last December, before which Phil was the sole director of the company, which now employs 67 staff and has a turnover of £2.3M. They operate Bird & Bear, Abandon Ship, The King of Islington, and Gracies in Broughty Ferry. Draffens, The Blue Room, and BuBu are all neighbouring units within the Nethergate Building, at 36-38 Nethergate, the former Draffens Department store, now owned by the guys.

I met with AJ in Bird and Bear, typically dripping in the type of style and level of cool that we have come to expect from the Macmerry men, while Phil was busy preparing for an imminent meeting with a potential investor - because their ambition isn’t confined to Scotland: they have expansion plans for their most recent opening, Abandon Ship.

Explained AJ, a thoughtful man who radiates a quiet kind of determined confidence, “We opened Abandon Ship Bar in 2018 and nine weeks ago we set up Abandon Ship Bars Ltd. The plan is to open 10 Abandon Ship units across the UK in the next 34 months. We are busy meeting with investors to finance the expansion program. In fact, we have a meeting tomorrow with an investor who could potentially be putting up a substantial sum.“ Gracies in Broughty Ferry, a leasehold, which they still operate, was opened by Phil in 2014 followed by Jam Jar, which they closed in September 2018. Then came Draffens, Bird & Bear, BuBu, The King of Islington, The Blue Room and Abandon Ship, which opened in December 2018 in the former Jam Jar. AJ and Phil also have plans, which are already rolling, to develop the disused floors in the Nethergate Building. Said AJ, “Upstairs from The Blue Room are three floors that we are developing into a 90-cover high-end Asian inspired restaurant called North East, which will open in early 2020.”

And the Macmerry juggernaut isn’t applying the brakes

anytime soon.

Said AJ, “The basement of The King of Islington used to be a 120-capacity nightclub and this will re-open as a subterranean cocktail lounge called Nola in December this year. We have a horrible habit of opening places in December and each time it happens we tell ourselves we are never going to do it again, yet here we go again...”

It’s clear that both men were bitten by whatever it is that bites entrepreneurs, as well as seeming to possess a talent for knowing what the market wants and for delivering it promptly (seven units in five years) and with all the cool credentials in all the right places.

Let’s take their speakeasy, Draffens. No official social media.

No sign outside. Just a single light bulb which when switched on tells the world that the place is open for business.

They also nurtured the talent of Dimi Savvaidis, current reigning Monin Cup World Champion and first ever UK winner, and he’s now managing The King of Islington.

Said AJ, “I was managing all the bars for a time but this simply wasn’t sustainable, plus me stepping away from the day-today running allowed very talented people like Dimi and Sarah Berardi (manager of the Nethergate building) and Turtle Higgins (Bird & Bear manager) a chance to run their bars and develop as managers as well as bartenders.”

Phil is originally from Dundee but was raised in London before moving back to Dundee, while AJ is originally from Ayrshire and spent 16 years in Aberdeen where he managed a few units before moving to Dundee in 2014.

Said AJ, “Phil is a highly-motivated, self-sacrificing human being. I am someone that brings a wealth of experience and passion and an understanding of how to bring a different type of offering to a city.

“We are both focused on guests and every aspect of service.

Phil also has the foresight and the guts to go against popular opinion at the time. For example, the site the Bird and Bear was in an area of Dundee that had a 12-storey brutalist building slap bang in front of it and was considered too off the beaten track for most people when he first took the unit on. We bided our time when we opened Bird and Bear in 2017 and since then this area has come up. The 12-storey DRAM NOVEMBER 2019 21

LICENSEE INTERVIEW building has since been demolished, there’s now a park, but most importantly there’s the Dundee waterfront development to thank for lifting this part of town.”

AJ also met a lot of inspiring people during his time in Aberdeen.

He said, “Stuart Purdie, with whom I worked at Henry J Beans, was such an inspiring bar manager who recognised my enthusiasm by pushing me on to absorb as much as I could about bartending and the customer service ethos which at that time, the 90s, was still very much influenced by the American cocktail bar scene, which was very much about entertainment, flair bartending and guest interaction. Another peer who made an impression on me was Ben Iravani who went on to open Orchid in Aberdeen. He was one of the supervisors in Tonik, which I managed for seven years.

“This was 2009 and Aberdeen was ready for a new type of offering.

My peers and I were all industry professionals travelling the country going to training to expos and training events where we were experiencing every level of product and service in other cities – and all of us were excited about bringing this home to Aberdeen.”

It was shortly after this that AJ moved to Dundee - the pull being his Dundonian girlfriend Suzanne Scott, a self-employed artist-illustrator, with whom AJ lives above the shop with, i.e. in a flat above one of their units. She does a lot of work around public art and the history of the city.

So, was the Dundee bar scene in need of a touch of his expertise at the time? He said, “When I first moved to Dundee, I thought this is another city, it’s bound to have a cocktail bar or two but it didn’t have the level of offering that I thought it would have had. I was still commuting and from Aberdeen a lot and ended up working for none other than my former supervisor Ben Iravani, at 99, in what was

ABANDON SHIP 22

DRAM NOVEMBER 2019

a role reversal.

“The city was catering to the type of customer it though it had and I was still seeing Dundonians coming to Aberdeen to celebrate special occasions and for a higher level of offering.”

It was at this point that AJ met Phil, who had Gracies in Broughty Ferry and the property that was later to become Bird and Bear and Jam Jar, the small annex next door, now Abandon Ship. They worked together for a while with AJ in an area management role before becoming co-directors in the business.

What is the key to their successful relationship and are they ride the crest of the Dundee popularity wave? Said AJ, “We have got to where we are because we never take anything from the business.

We always re-invest and it’s fair to say that we not only invest in the units but also the teams and the local area. We are passionate about creating jobs in the area.”

He continued, “Dundee is an anomaly when it comes to chain pubs and restaurants. There are very few of them compared to other Scottish cities. When a certain well-known restaurant chain opened here last year they were queuing round the block for a month until the novelty wore off.”

Has the business seen an upturn in business since the opening of the V&A? “Yes,” he said reluctantly. “Rather than banking on the V&A, we prepared for it by bolstering and solidifying our business instead of resting on our laurels by thinking it would be some kind of miracle.”

I left AJ to continue pouring over the figures ahead of their potential investor meetings and with a feeling that these two are going places. n

BORN IN TRADITION. STYLED BY YOU. AN OLD FASHIONED...

YOUR WAY

Glen Moray hosted a series of Old Fashioned Masterclasses that encouraged people to experiment across their Classic single malt range to find a drink that is perfect for their tastes.

Let your imagination free the flavour. Create an old fashioned... your way!

W W W. G L E N M O R AY. C O M

P L E A S E D R I N K R E S P O N S I B LY DRAM NOVEMBER 2019 23

THE GIN ON

EVERYONE’S LIPS

24

DRAM NOVEMBER 2019

INTRODUCING SEV SLO SEVERINE SLOBODA, 41, IS A FRENCH SOMMELIER AND SOON-TO-BE WINE IMPORTER BASED IN GLASGOW WHO’S GOING TO BE SHARING HER WINE KNOWLEDGE WITH US IN THE COMING WEEKS VIA THIS COLUMN. JASON CADDY UNCORKS A LITTLE ABOUT THE LADY HERSELF BELOW TO KICK THINGS OFF.

S

everine Sloboda – aka Sev Slo – is a Parisian in Glasgow with a passion for wine that she wants to pass on to licensees via a new column starting next month in DRAM. Formerly the sommelier at The Gannet in Glasgow, she is currently beavering away setting up a small wine importing business, in between sifting through which wines you might want to think about stocking of course.

When we had our initial meeting about this column, Sev asked for our favourite wines. Susan, the publisher, said Malbec (as well as one or two from a well-known supermarket) and I said Rioja.

Sev’s response: “While they’re wonderful wines, there is so much more happening in the wine world. And with the greatest respect, Scotland is slightly in the shade when it comes to what is happening at the cutting edge of wine.”

That’s where Sev comes in. Even if your premises isn’t particularly wine focused, she is adamant that talking about wine doesn’t have to be elitist or as dry as a steely Chablis and that there really is a bottle for every taste and pocket.

So what exactly can we expect from Sev in the coming months?

She explained, “I’m going to be talking about wine and the role of the sommelier in hospitality and you don’t need to be an expert to appreciate and stock a good bottle of wine. I’m going to be talking about all different types of wine. I’ll also be talking a little about the story behind the wine, that you can then pass on to your customers in order to enthuse them.”

So what first sparked her passion for wine? Said Sev, “My mother ran her own wine shop in Paris for 30 years and I helped out in the shop and that was where my love affair began.”

Sev has been in the UK for 15 years, moving to London first of all, and then spending a year in Scotland, before returning to London for a spell and then it was back to Scotland for good after she fell in love with the country on her first visit. “The reason I moved to the UK in the first place was for a change of scene and to pursue my vocation and London was that place at the time. I worked for Richard Corrigan in Mayfair, for Adam Byatt in his restaurant, Trinity, and Budda Bar. I spent a year in Scotland for work in 2008 and I knew that I always wanted to return here.”

And where does Sev like to socialise when it’s her own personal wine time? Said Sev, “I absolutely love The Fish People Cafe in Glasgow. Equally we like to hit the road and tour Loch Lomond and have a coffee. I also love The Falls of Dochart at Killin – particularly sitting in front of the open fire. It’s almost like going back in time. I order fish and chips and a glass of wine and enjoy them, ideally while listening to some live music.”

Is Sev in the minority as a female sommelier? “The wine world isn’t entirely a man’s world. There are many more female sommeliers even though we are still outnumbered. I think that women have an entirely different approach to wine because we put more feeling into it, and we can also describe the aromas, texture and overall sensation a lot quicker than the guys. Their area of expertise, in my experience, is more the technique, namely the way the wine was made, the type of soil etc.”

So there you have it. Be sure to look out for Sev’s first column proper in DRAM’s December issue.

DRAM NOVEMBER 2019 25

26

DRAM NOVEMBER 2019

18 W Register St, Edinburgh EH2 2AA

TATTU DESIGN FOCUS BY JASON CADDY

C

ontemporary Chinese restaurant, Tattu, has opened its first Scottish restaurant - occupying the ground and basement levels of the newly refurbished Mint Building on West Register Street in Edinburgh. Its interior design really is a cut above and even the word ‘stunning’ kind of sells it short.

Tattu Restaurants is an independently-owned, family-run business, led by brothers Adam and Drew Jones, who have invested time and money to create a space that’s inspired by, say the company, both the rich historic and contemporary qualities of the city.

Said Adam Jones, “The build of our fourth restaurant has been an extremely rewarding process and we’re bringing the final elements together to create a concept that we hope will excite guests and deliver a truly unique dining experience. The offering in the city is incredibly diverse and contains some amazing operators. We hope that Tattu will be a welcome addition to this exciting dining scene with our twist on modern Chinese cuisine.”

DRAM NOVEMBER 2019 27

Utah Anthracite with gold embroidery detail features in Tattu, Edinburgh.

Leather embroidery by Yarwood Leather

Automotive

Aviation

Healthcare

Hospitality

Marine

Residential

Workspace

Yarwood Leather has you covered. www.yarwoodleather.com

28

+44 (0) 113 252 1014 sales@yarwoodleather.com

DRAM NOVEMBER 2019

@yarwoodleather

The company’s first restaurant opened in Manchester’s Spinningfields’ district in 2015, with a second site in Leeds city centre opening in June 2017 and a third site in Birmingham city centre which opened in February 2019. The company currently employs 270 staff across its three sites, with a further 80 in Edinburgh.

Just as soon as you’re through the door you’re under a tunnel of beautiful Sakura blossom, the thinking behind which is to create ‘the tranquillity of a Chinese garden setting’. In China, the cherry blossom is a symbol of luck and good fortune – and the trees have become a signature element of every Tattu site, each being unique in design terms.

For the Edinburgh restaurant, Tattu chose to have embroidery detail on the leather seating, which was supplied by Yarwood Leather. A gold dragon features on the back of Telegraph Contract Furniture seating with 60,000 stitches capturing the detail of the design. On bench and booth seating a koi carp fish features. The gold thread perfectly complements the natural, raw beauty of Utah Anthracite.

The other standout design features include the lighting that casts such a warm glow over the 140 cover split-level space, that illuminates all the cherry blossom and sets off the beauty of the leather seating, which has been upholstered in a yellow and a mushroom colour. I really liked the lantern shaped lights too.

The parquet flooring is a rich mahogany throughout that the lighting also seems to shine up wonderfully.

I’ve also got to give a nod to the design of the bar, whose dominant material is marble, with gold shelf and other detailing, in front of which are crushed velvet upholstered bar stools, also in gold. The back bar is mirrored, in a marble surround, and as well as screaming opulence, luxury, decadence…there’s also something altar-like about this design.

Tattu coming to Scotland is bound to give Edinburgh’s style credentials a big boost. n

DRAM NOVEMBER 2019 29

CONTACT OUR TEAM TODAY TO DISCUSS HOW WE CAN SUPPORT YOUR RESTAURANT, CAFE, BAR, HOTEL OR HOSPITALITY VENUE

Specialist Fit-Out

30

Manufactured Joinery Building M&E Services Small Works DRAMDecorating NOVEMBER 2019

Head Office & 30,000 sq. ft. Factory: Cartside Avenue, Inchinnan Business Park, Renfrewshire PA4 9RU T: 0141 812 7000 | E: enquiries@tjl.com | W: www.tjl.com Edinburgh Office: 14 New Mart Road, Chesser EH14 1RL

The Mound, Edinburgh EH2 2EL

THE SCOTTISH CAFE & RESTAURANT DESIGN FOCUS

BY JASON CADDY

E

dinburgh restaurateurs, Victor and Carina Contini, unveiled the new look of The Scottish Cafe & Restaurant last month following an extensive seven-month refurbishment. Located within the Scottish National Gallery on the Mound, it now also benefits from improved accessibility as part of the refurbishment, with direct access from the adjoining section of East Princes Street Gardens entrance.

Victor and Carina have re-commissioned and up-cycled all the dressers, tables and chairs, with the addition of beautiful textiles, and they are also indebted to the skill, organisation and craftsman of the team at Thomas Johnstone Ltd. – the contractors who delivered the project on time and on budget.

Said Carina Contini, “Following the seven-month redevelopment, our new and returning customers will now benefit from improved accessibility from Princes Street Gardens. Our terrace will be open shortly with stunning views over the city.

“The space is now on one level which adds a whole new energy and we’re all loving it.”

The re-design is simple and effective and its fresh, bright look has been set off magnificently by all of the natural light streaming in DRAM NOVEMBER 2019 31

through all those huge windows. The pendant lights have been dressed with plum-coloured shades and smaller orange ones, while an expanse of wooden floors run throughout and give the design a uniformity. The walls, and some of the stone circular supporting columns, have been painted in a teal colour.

The chairs have been upholstered in an array of colours, and the wallpaper is as abstract as it is colourful and interesting.

I was also taken with the pink up-lighting on the square stone slabs, the building blocks of its mega-thick concrete walls.

The re-design has struck just the right tone by not being too fussy and busy as to detract from the wonderful view over Princes Street Gardens, the Scott Monument, and beyond.

It’s also worth mentioning that 2019 marks the 100th anniversary of the Contini family’s arrival in Edinburgh from Lazio in Italy. As third generation Italian Scots, Victor and Carina continue to champion independent family businesses in Scotland.

Their collection of Edinburgh restaurants includes Contini George Street and Cannonball Restaurant & Bar on Castlehill, Royal Mile. n 32

DRAM NOVEMBER 2019

SPOTLIGHT ON FOUR PREMIUM STAPLES HERE’S A ROUNDUP OF WHAT’S BEEN HAPPENING IN THE SPIRIT WORLD.

BELVEDERE VODKA Produced in the one of the world’s longest continuously operating polish distilleries that has been making vodka since 1910, Belvedere was the first to generate a new standard of excellence by establishing the super-premium vodka category. Belvedere’s polska rye imparts a distinctive taste and uncompromising integrity recognised internationally by discerning vodka enthusiasts who appreciate its dynamic and complex character. Crafted using 100% polska rye and water from its own natural well, Belvedere is all natural, contains zero additives or sugar, and is produced in accordance with the legal requirements of polish vodka. Its taste profile is structured, elegant and balanced, with a subtle sweetness, velvety rich mouthfeel and smooth, clean finish.

CRABBIE Crabbie 12 year old is an award winning island single malt bottled

by John Crabbie & Co aged in ex bourbon & sherry casks. John Crabbie has been associated with Scotch whisky for over 200 years and was one of the first independent bottlers – visiting over 70 different distilleries across Scotland. The restored John Crabbie & Co are following in his footsteps by sourcing the finest single malts in Scotland and bottling under their own name.

Their 12 year old is a complete island whisky; slightly smoky, rich full flavours of fruits and honeyed sweetness.

RED DOOR GIN Red Door Gin with Winter Botanicals is a limited release small-batch London dry gin from Benromach Distillery.

Handcrafted in our copper still, Peggy, we’ve combined warming allspice, aromatic sea buckthorn, zesty blood orange, the fruity-freshness of sultanas and hop blossom. Complex and dramatic, yet perfectly balanced, our latest creation is deliciously different.

We’ve been crafting spirits in the Scottish Highlands for over 120 years, with meticulous attention to detail and quality. Now the red sliding door to our old malt barn opens up a new chapter in our long and proud history. Winter is wrapped up with a silky-smooth finish.

KINTYRE PINK GIN Kintyre Pink Gin is uniquely distilled with Scottish raspberries and oats, giving it a delicate fruity flavour with a creamy finish, redolent of that most Scottish of desserts, Cranachan. It is naturally coloured, post-distillation with Scottish raspberries. The gin still is powered by its own hydro electricity, fed by a burn behind the distillery. The burn also feeds the victorian spring which provides the water for its distillations. Sustainability is a core theme of the business and the distiller is committed to curtailing its carbon footprint and replenishing the natural environment at every opportunity.

DRAM NOVEMBER 2019 33

34

DRAM NOVEMBER 2019

@dramscotland

SUE SAYS

/dram.scotland

W

hen I went to Blair Castle to become a Keeper of the Quaich all those years ago, it was a very memorable occasion. Not least because of the exalted company I was in. So a massive congrats to Mark Thomson of Glenfiddich who has recently become a Keeper, and to Stephen Rankin who has become a Master of the Quaich, an honour which has only been bestowed on 200 people worldwide.

A Keeper is someone is who recognised for their contribution to producing or promoting Scotch whisky.

There has been plenty going on of late, and too many events for us to get to. But the recent Glenfiddich Market Report launch threw up some interesting facts, although we did have to press for Scottish Statistics... and they are great.

In fact, Scotland is outperforming the rest of the UK when it comes to Malt Whisky – on average a Scottish pub sells £4.5K of malt whisky a year more than double total GB. And when it comes to gin pubs, in Scotland they sell £10K+ plus a year compared to £8K+ for Total GB. Well done everyone.

Mind you, I am sure some of you sell a lot more than that!

I can’t believe the Bier Halle is celebrating its 20th anniversary this month. It doesn’t seem that long ago that we were covering the launch of the bar and for some reason, we were doing a photoshoot which involved taking a Vespa down the stairs... with a gentleman called Gordon Shon. I’m sure I have a photo somewhere. One thing is for sure, Colin Barr has as much enthusiasm for beer now as he did then! Congrats to the whole team.

Andy Gemmell has always been at the forefront of change in the trade, and now that he is running his own pub, The Gate, in Glasgow’s Gallowgate, he is bringing some fresh ideas to the party. He has just launched Reset. Every Monday from 4pm they are having an alcohol-free event with ‘bangin’ drinks and a DJ. He is also opening from 10am every Monday offering free space for brand reps and the trade to meet and have a coffee.

Still on the subject of Andy, he got the opportunity to interview David Beckham recently when he was in The Gate shooting an advert. Any excuse to put Andy on the Cover!

The Crab Shakk in Finnieston got a visit too. Here’s hoping David enjoyed his stay in Glasgow and that he will make a return visit soon.

On the subject of rates, Lisa Wishart has devised a spreadsheet to collate information on rates and look at whether sq ft would be a better option. If you would like a copy of the spreadsheet, let me know. I’ve sent it to quite a few people in the hope of getting a snapshot of what changing to Sq ft would mean and if it would be fairer. It’s part of the ‘Fair Rates for All’ campaign. Email me directly and I will send it to you susan@mediaworldltd.com I headed down to the launch of the new Arran Malt rebrand as we went to press. I have to say I have a soft spot for Arran Malt.

In 1998 I headed across to the island for its launch. Scots actor Ewan McGregor was the guest of honour ... it was a memorable day.

Next month we have our review of the year, but we will also have a look back at the last nine years too – after all we are heading into a new decade.

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: news@mediaworldltd.com w: dramscotland.co.uk Publisher-Editor Susan Young • Editor Jason Caddy • Chairman Noel Young • Editorial Penny Devlin • Commercial Head Justin Wingate • Advertising Julia Smith • Production Fiona Gauld • 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 2019. Printed by Stephens & George Print Group.

DRAM NOVEMBER 2019 35

SHOWCASE SHOWCASE

THEY USED US, WHY DON’T YOU

SOUND CCTV ALARM

ATLANTIC BAR & GRILL

BUCK’S BAR

GELATOBURGER

GIN 71

THE ANCHOR LINE

TOPOLABAMBA

WWW.RS100.CO.UK SALES @ RS100.CO.UK | 0141 337 1100

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 36

DRAM NOVEMBER 2019

SHOWCASE SHOWCASE

Buy businesses.

Sell businesses.

Grow businesses.

The premier licensed specialist Transacting, valuing or advising on 14% of the UK market. That’s over 7,000 licensed premises a year.

Viva Mexico, Edinburgh

The Balgarth Pines, Ayr

Freehold £1,250,000

Freehold £950,000 • Lounge/bar and restaurant, private dining

• Close to Royal Mile • 88 covers over ground and lower ground floors

• Extensive beer garden and gardens

T: 0131 557 6666 5265405 McGlone’s Family Bar, Ayrshire Freehold £147,000 • Owner’s accommodation included

T: 0141 352 7300 6854007

Glen Bar & Restaurant, Campbeltown Freehold £495,000 • Popular private function venue

• Trade split 50% food 50% wet

• 3 bedroom owner’s accommodation included

T: 0141 352 7300 6854004

T: 0141 352 7300 6863581

For more properties visit: christie.com

Extremely competitive prices No job too small or large Unbelievable quality & service

WE WILL NOT BE BEATEN ON QUALITY, SERVICE & PRICE!

SIGNAGE, GRAPHICS, EXHIBITIONS, VEHICLE WRAPPING, PRINTED WALLPAPERS, WINDOW MANIFESTATIONS, DOOR PLAQUES, BUILDING WRAPS, PRINTED BANNERS, NEONS, LED’S & MUCH MORE ...

Head Office: 60 St John’s Road, Edinburgh, EH12 8AT 0131 337 1237 | Glasgow Office: Clyde Offices, 48 West George Street, G2 1BP 0141 265 4120

DRAM NOVEMBER 2019 37

ROUNDUP @dramscotland

/dram.scotland

Gordon and MacPhail director receives top industry honour A director and fourth-generation member of the owning family of Gordon & MacPhail has received one of the whisky industry’s highest honours.

Stephen Rankin, the Elgin-based company’s Director of Prestige, was announced as a Master of the Quaich at the biannual Keepers of the Quaich ceremony at Blair Castle, which recognises the outstanding commitment of those who produce or promote Scotch whisky.

Said Stephen, “Passion and dedication for creating and promoting single malt whisky is something that has been instilled by my family for four generations, and it’s something that I will continue to uphold and progress in my responsibilities as Master of the Quaich.”

Annabel Meikle, Director of The Keepers of the Quaich, said, “It was a great pleasure to invite Stephen to become a Master of the Quaich. The accolade of Master is truly special. Those who are invited by the Management Committee have made an exceptional contribution to the Scotch whisky industry for a minimum of ten years, but in reality most have had at least double this length of service. The title of Master has only been awarded to around 200 members.”

Arran Single Malt hosts re-brand event at The Gate As we went to press, Arran Single Malt hosted a busy relaunch party at The Gate in Glasgow.

The brand, which has been totally refreshed, was well received by trade guests who had an opportunity to taste the liquids and some sepcially created offered Arran Single Malt Whisky Cocktails. Not only that but The Gate served toasties and doughnuts too. Great Scottish hospitality.

38

DRAM NOVEMBER 2019

Scotch Whisky Industry Charity Auction achieves a record-breaking sum for Beatson Cancer Charity The Scotch Whisky Industry Charity online Auction has raised £371,950 for Beatson Cancer Charity. Inspiration for the auction came from former Edrington Chief Executive Ian Curle. The donated whiskies came from over 30 different distilleries, each one highly collectible and rare, including several unique bottles.

Some lots broke records for prices achieved at auction, including bottles from The Macallan and Dalmore and several specially produced for the Auction from Bunnahabhain and Rosebank.

William Grant & Sons appoints first Monkey Shoulder Brand Ambassador The co-owner of Kin Edinburgh, Jody Buchan, has taken on the role of first ever Monkey Shoulder Brand Ambassador to Scotland and the North for William Grant & Sons.

Jody’s full-time role will see him working alongside current UK Monkey Shoulder Brand Ambassador, John Wayte.

Jody said, “I’m honoured and excited to join the Monkey Shoulder crew and take on the ‘Monkey of the North’ role; bringing my love of sharing the rich history of spirits and drinks with all.”

When only the best is good enough

The new GIGA X8

Coffee pleasure – freshly ground, not capsuled 32 speciality coffees can be selected via the 4.3" touchscreen colour display 2 precision ceramic disc grinders with Automatic Grinder Adjustment (A.G.A.®) for consistently even grinding Speed function: Hot water bypass for perfect speciality coffees in record time plus added user convenience

Ideal areas of use: pubs, bars, hotels, restaurants, private clubs, coffee lounges, private function areas Recommended maximum daily output: 200 cups JURA – If you love coffee

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