DRINKS RETAILING AND MARKETING
DRAM MAGAZINE May 2017 ISSN 1470-241X
DAVID HALL • BEER KITCHEN • SCOTTS • ANGELS • PAESANO DRAM MAY 2017
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DRAM MAY 2017
DRINKS RETAILING AND MARKETING
eople are always saying to me “How is the trade doing?” Well if the amount of investment by Scottish licensees is anything to go by... the future is rosy! This month we have not one or two but four design features – Paesano has just opened in Glasgow, Scotts has been refreshed in Troon, Angels in Uddingston has been overhauled and the Beer Kitchen in Glasgow opened! Whew. And already we have a queue of articles ready for next month! I caught up with an old friend David Hall who I have known for more than a few years. He and his team have done a grand job with the Glasgow Beer Kitchen. See what he has to say on page 16. He is also pictured on the cover with Assistant Manager of the Glasgow Beer Kitchen Michael MacKenzie. Our drinks feature focusses on beer and Annabelle Love gives us the lowdown on page 13. Meanwhile Dave Roberts asks the question ‘What does the anti-alcohol lobby really want? on page 15. This month Roundup features some great pics from the Birthday celebrations for Boclair House. Susan Young Editor email@example.com dramscotland.co.uk
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FOCUS ON BEER
Some facts and figures about beer to share with your customers.
THE BEER KITCHEN DYNAMO
Davd Hall is interviewed by Susan Young
Time to get your entry in now.
This month we take a look at Scotts, The Beer Kitchen, Angels and Paesano.
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All the news on pubs, bars, restaurants and hotels.
All the latest brand news.
Straight talking from our very own Editor. DRAM MAY 2017 3
UPLAWMOOR HOTEL CHARGES UP ITS SERVICE Uplawmoor Hotel owners, Stuart and Emma Peacock, are still investing in their hotel, despite putting the hotel on the market Says Stuart, “Following a very successful year, with a new executive housing development bringing many new regulars to the hotel we can report an increased bar trade and the rooms are also a lot busier. That said we are aware that the selling market for small businesses is currently very slow -even houses in Uplawmoor can take a few years to sell. The marketing exercise is a way of us testing the market, as we have done from time to time, before undertaking a new 10 year plan of future investment.” The couple who are just about to celebrate 25 years at the helm, are still investing in their business. Says Stuart, “We have recently put in two super-fast Electric Vehicle Charging Points as part of our larger scale Green commitment and are keen to consider installation of a biomass boiler at the hotel, but of course we wouldn’t rule out a complete retirement from the trade ” Stuart continues, “We had a few people ask, but we also were thinking about the future and how many people would have hybrid cars.” The hotel is being marketed by Smith & Clough with offers in the region of £750K sought for the freehold.
© COPYRIGHT ALAN RICHARDSON
As the DRAM went to press, Stefan and Riccardo Cardosi were getting ready to open their new 120-seat Pendulum Bar & Grill in Paisley’s Gauze Street. The new eatery, on the ground floor of the former Arnotts store in the town, was originally due to open last year, but various delays were caused by building issues. It’s not the first Paisley business for the Cardosi family. The family, who were originally from Barga in Tuscany, started out with a chip shop, then opened the Cardosi Cafe, which closed in the 1980’s. Stefano and Riccardo the grandchildren of the original Cardosi’s, then opened Cardosi’s restaurant in 2002, and now the duo are opening their biggest restaurant to date.
Have you Heard? G1 has been given the green light by planners to transform the A-listed Greyfriars Church in Aberdeen into an upmarket bar and restaurant.
Partick Duck Club takes over from Cafe Rio Partick Duck Club in Glasgow has opened its doors on the site of Cafe Rio, which closed at the beginning of April. The new owners, Ross McDonald and Greig Hutchison, have taken on the lease of the venue which has had various tenants over the last couple of years. The duo have taken a nostalgic nod to a West End tavern from 1827, called the Bun and Yill House, which was located near the site of the new venue. The tavern was favoured by Glasgow merchants, bankers and professors, who would walk from the city to Partick each Saturday to dine. Their favourite dish of roasted duck, sage and onion and green peas, was washed down with locally-brewed ale and created the name of the drinking and social club they formed in 1810, the ‘Duck Club of Partick’. McDonald
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told DRAM, “We were really interested in the history of Partick, so when we heard about the duck club, it seemed perfect. There are a few nods to the history on the menu with duck dishes, but not too much.”The new cafe bar will be open from Monday to Friday from 8am, and from 9am on Saturdays. Unfortunately, dogs will no longer be allowed. McDonald told DRAM, “I have two dogs and love them, but when we first took over, we found that the dogs barking and misbehaving was disrupting other customers’ enjoyment of the bar, so as a business decision, we decided our customers would be happier with no dogs.” McDonald was previously general manager at Cafe Zique, which is situated around 200 yards away from his new premises.
The Speratus Group opened its fourth Boozy Cow restaurant in the former Laings Bar in Dundee recently. The news came as the group confirmed its profits of £210K for the recent year end, are going to charities including CHAS, The Archie Foundation and the Youth and Philanthropy Initiative in Edinburgh, following the companies decision last year to give all of the Boozy Cow profits to charity. Dundee will be no different with the company revealing it will support the Hot Chocolate Trust, Mid-Lin Day Care, Dundee Woman’s Aid, Art Angel and Help for Kids, bringing the number of good causes the company is supporting to 18. Owner Garreth Wood (pictured) said response from people in Dundee had been overwhelming and that Boozy Cow had invested ‘a lot’ into the former Laings site. He said, “I think people will particularly love our revamped beer garden, which boasts some spectacular views across the Tay.”
COMPASS GROUP TO OPEN THE WHITE HORSE OYSTER BAR Compass Group, owner of Sygn and Monteith’s, is to open its sixth venue in Edinburgh called The White Horse Oyster Bar. It will sit on the former site of the White Horse Inn, Edinburgh’s oldest Royal Mile pub which dated from 1742. The bar will hopefully re-open this summer and offer the ‘best of British’ food on its menu, according to Murray Ainslie, operations director of Compass. He told DRAM, “Edinburgh is really buoyant at the moment, and with the quality of all the venues, it’s a great place to operate. We want the White Horse to be all about sharing food, having groups of people enjoying the best of Scotland’s seafood, so think oysters, langoustines and classic cocktails.” The White Horse Oyster Bar is the first venue opened by the group this year, and joins Monteith’s, Sygn, The West Room, The Chop House (Leith) and The Chop House in the New Waverley Arches, which opened last May.
Scotland’s first Coffee bar! Dave Law and Tom Hyde, are expanding their coffee empire with the opening of Scotland’s first ‘coffee bar’ – Brew Lab. The Edinburgh duo are challenging coffee’s reputation as a ‘daytime-only’ pursuit with the South Street bar now opening from 6pm – 9pm Wednesday through Sunday. It will offer everything from Nitro Cold Brew Martinis to local craft beers from Pilot and Scottish spirits from farm-to-bottle distiller, Arbikie. Food is also on the menu with IJ Mellis cheeses, and charcuterie from Leithbased East Coast Cured all available. Co-founder Tom Hyde said, “The creation and launch of our new late night offering demonstrates demand and the beginning of a change in Edinburgh’s coffee culture.”
Clachan Grill for Ballater Aberdeen restaurant and bar group CranberryCo has added the Clachan Grill in Ballater to its portfolio and in doing so has created eight new jobs. Owner Mark Cavanagh was keen to support the community after the impact of Storm Frank in 2015. He comments, “Having grown up in Ballater, I was keen to offer some support in the wake of the flooding, which had a huge impact on businesses and local people, and the Clachan Grill is a perfect addition to the group. This is CranberryCo’s sixth unit and we have invested £350,000 to bring a former restaurant back to life and create jobs for the local area.”
Stephen White has taken over Glasgow bar Munro’s from Signature Pubs. Signature bought the pub last May as part of a package of pubs acquired when it bought the Thistle Pub Group. The acquisition included Munro’s, The Raven, The Hope (now Smokin’ Fox) The Wick in Prestwick and Clerk’s Bar in Edinburgh. White has teamed up with Jon McMillan, the manager of one of his other pubs, Blackfriars, and the plan is to increase the pub’s real ale offering. Victor and Carina Contini have launched The Bellavista Room at Contini George Street, Edinburgh. This new private dining room, created in partnership with leading Italian Franciacorta producer Bellavista, boasts a purpose built dining table which seats up to 18 people. The room is now available for private lunches, dinners and events. Wagamama has opened its latest restaurant in Edinburgh at St Andrew Square. This brings the number of Wagamama’s in the city to three. Phil McDonald has renamed his Neighbourhood Bar in Finnieston – Taphouse Bar & Kitchen. It’s been given a revamp and the bar is now specialising in craft beers, sliders & pizza. Phil told DRAM, “I wanted to take it in a different direction and reinvigorate it.” More next month. DRAM MAY 2017 5
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DRAM MAY 2017
ALL THE L ATEST BRAND NEWS
BEER INVERALMOND CELEBRATES 20 YEARS WITH A NEW BREW
FOSTER’S TV CAMPAIGN GIVES NOD TO CRICKET SPONSORSHIP
Inveralmond has launched a new beer and unveiled a new look for the brand as it celebrates its 20th anniversary of brewing beer. The Perth-based beer brand has added EPA, an Edinburgh Pale Ale, to its portfolio and has also relaunched bestsellers Ossian and Lia Fail. A new ruby ale brewed with Amber malts and roast barley, Daracha, will launch and complete Inveralmond’s new core range. The brewery is undergoing a £750,000 refit and expansion to accommodate brewing of both Inveralmond and Innis & Gunn beers, creating 150% more capacity at the Perth site, and a tripling of capacity by 2018. It includes a barrel ageing hall, additional fermentation and processing vessels and new filtration technology. The redesign of the new beers are inspired by vintage railway posters, with artwork for the beer labels and pump clips specially commissioned by Inveralmond from Isle of Skye based artist Peter McDermott. Inveralmond founder and chief executive Fergus Clark says, “We’re excited about our brand revamp and the new beers we’re working on. It’s fitting that the first launch to roll out of our new-look brewery, and the first new Inveralmond branded beer in a while, is an EPA. Edinburgh Pale Ale paved the way for British beer around the world, and we see the Inveralmond brand as having paved the way in the craft beer movement in Scotland and beyond.”
Foster’s has launched a multi-million pound advertising campaign with a playful nod to the beer brand’s sponsorship of the England and Wales Cricket Board (ECB) using the Australian founders of the beer, William and Ralph Foster. The TV ad is set in Melbourne in 1888, and shows the founders William and Ralph Foster rescuing the English cricket team who are suffering from the extreme heat by delivering a refreshing pint of Foster’s, served straight from a block of ice. Foster’s advertising will be shown across multiple platforms including cinema, digital, press and social media as well as carried through to its visual identity. Ifeoma Dozie, Beer Brand Director at Heineken, says, “Foster’s has genuine heritage and we are excited to bring the pioneering founders, William and Ralph Foster, to life in this new campaign. They revolutionized the way beer was served – and ice-cold amber nectar is still enjoyed by millions of drinkers every year.”
CIDER Magners has launched Magners Dark Fruit exclusively on draught in the on-trade to take advantage of the growing fruit cider market. The new 4% ABV fruit cider will be rolled out across Scotland from this month. Janette Murray, Magners Marketing Manager says, “2016 was a bumper year for Magners, and the launch of Magners Dark Fruit in Scotland sets 2017 to be an even more exciting year for the brand. From our research we know there’s room on the bar for a new fruit cider and people want more choice in draught cider offering.” Apple cider accounts for 83% of all draught cider sold in GB. The average cider drinker enjoys approx. 2.2 different types of cider, with fruit cider driving the category growth.
CÎROC SUMMER COLADA ADDED TO RANGE Cîroc has launched Cîroc Summer Colada to join its Cîroc Mango, Cîroc Pink Grapefruit and Cîroc Apple, Cîroc Red Berry, Cîroc Pineapple, Cîroc Amaretto and Cîroc Original expressions. The new limited-edition expression vodka from Diageo Reserve uses natural pineapple and coconut flavour. Cîroc Summer Colada comes in a white bottle, embellished with metallic accents, including a golden orb as part of the logo and a golden cap. Nick Temperley, Head of Diageo Reserve GB, commented, “Cîroc is the UK’s leading ultra-premium vodka and is performing exceptionally well in both the on and offtrade, outperforming the category, up 33.6% in volume. Cîroc is leading the way in flavour innovation as the fastest growing ultra-premium vodka in the UK over the last two years up 250% in volume and value. The new expression, Cîroc Summer Colada will no doubt help accelerate further growth as consumer demand for new flavour profiles continues to rise.” DRAM MAY 2017 7
BRAND NEWS GIN
DARNLEY’S GIN TO SPONSOR THE RICOH WOMEN’S BRITISH OPEN
WILLIAM GRANT & SONS ACQUIRES US WHISKEY DISTILLERY
Darnley’s Gin is sponsoring the Ricoh Women’s British Open, which will be held in Fife for the first time at the Kingsbarns Golf Links in August. The gin brand, distilled by the Wemyss’ family in Fife, will be the exclusive gin provider for the Village Bar and Hospitality Tent and will also host an on-site sampling experience for spectators at the golf event taking place from 3-6th August. William Wemyss, Owner and Managing Director of Darnley’s Gin, said, “The Ricoh Women’s British Open and Darnley’s Gin both pride themselves on their rich heritage and the fact that this year’s event will take place in Fife, the home town of the Wemyss family and location of our new distillery, makes the partnership even more of a natural fit.” Now in its 41st year, the Ricoh Women’s British Open is one of only two women’s Majors played outside the US.
ONE GIN LAUNCHES WITH CROWD-FUNDER A new gin has launched under the One Brand, using a Crowdfunder appeal to recruit supporters. One Gin will follow the same model as One Water, which was launched in 2005 to raise money to aid supply of fresh drinking water to some of the world’s poorest communities. One Gin uses 9 botanicals from around the world, plus one quintessentially British botanical – sage – foraged from the grounds of the distillery. Handcrafted in small batches in an alembic copper still and then seven-times filtered for an exceptionally smooth finish, the result is a unique British gin with savoury notes of black tea from the marriage of juniper and sage. Norwegian spirits company, Aurora Spirits has launched Bivrost, a range of gin, vodka and aquavit (a Scandinavian version of vodka), to the Scottish ontrade. The distillery – which is the most northern in the world – is also poised to launch a whisky in 2019, produced in partnership with the Glenturret Distillery, and matured in casks sourced from Speyside Cooperage. The first run of whisky was produced in mid-November and will be left to mature for at least 3 years.
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William Grant & Sons has acquired Tuthilltown Spirits, the producer of the Hudson whiskey brand which the Scotland-based distiller bought in 2010. The distillery, which consists of 36 acres including a restaurant, visitor centre and grounds with views of New York’s Hudson River, is considered the inspiration of the American craft whiskey movement and was New York State’s first distillery since Prohibition. The move will expand William Grant & Sons’ reach into craft American whiskey distilling for the first time. William Grant & Sons’ Chief Executive Officer, Simon Hunt commented, “When William Grant & Sons bought the Hudson Whiskey brand, we were not only attracted to the possibilities within the American whiskey category but in particular, the authenticity of the Hudson brand and the excellence of the whiskey, the same is true of the distillery. The entire team at Tuthilltown bring an incredible passion to what they do and possess an entrepreneurial spirit that we will whole heartedly encourage.” The Hudson Whiskey range includes the flagship Hudson Baby Bourbon, as well as Hudson Manhattan Rye, Hudson Single Malt Whiskey, Hudson New York Corn Whiskey, Hudson Four Grain Bourbon and additional seasonal releases.
IAN MCLEOD LAUNCH NEW BLENDS Ian Macleod Distillers’ have refreshed the packaging for Pig’s Nose and Sheep Dip – their premium blended whiskies. Neil Boyd, Commercial Director for Ian Macleod Distillers comments, “The refresh celebrates the growing global momentum for both brands and our continued commitment to premium, small batch spirit for the modern Scotch whisky drinker.”
THE UK’S BEST-SELLING FRUIT CIDER BRAND • Kopparberg with Mixed Fruit is the best-selling packaged cider variant in the On Trade • Kopparberg with Strawberry & Lime is the second best-selling packaged cider variant in the On Trade • Kopparberg Pear is the best-selling single bottle pear cider in the On Trade
STOCK UP NOW CGA Packaged Cider Report, Total GB, Volume Sales, MAT to 03.12.16.
For more information about stocking Kopparberg cider, please e-mail firstname.lastname@example.org DRAM MAY 2017 9
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Beer has been brewed in Scotland for more than 5,000 years and there are currently more than 150 breweries in Scotland producing around 2,000 regular beers and thousands more seasonal and special event beers.
Beer is the world’s oldest and most widely consumed alcoholic drink and the third most popular drink – after water and tea.
In 1814 London suffered the Great Beer Flood when around 388,000 gallons of beer poured into the streets around Tottenham Court Road after vats in a brewery ruptured. At least eight people drowned but a judge and jury ruled the beer flood was an Act of God.
The moon has a crater named Beer.
Beer soup was a common breakfast in medieval Europe.
There are more breweries per head of population in the UK than anywhere else in the world.
In medieval Britain more beer was drunk than water as the alcohol made it safer. People in the Czech Republic drink more beer than anywhere else – an average of 143 litres per head – compared to the UK average of 67 litres per head.
Belhaven Best is Scotland’s best-selling ale. More than 1 in every 3 pints of keg ale in Scotland is a Belhaven Best. The equivalent of 15 million pints of Belhaven Best are sold each year, which equates to over 4,000 pints a day, with a few extra saved up for holidays!
President Obama was the first president to ever brew beer on White House grounds. The White House Honey Porter and White House Honey Ale were brewed using honey produced in beehives at the White House.
Dale Shepherd, General Manager of The Fox & Hounds, in Houston, Renfrewshire, says, “We are very Real Ale focused – in fact we’re passionate about it. I’m often asked what my favourite is but it would be unfair to have one until you’d tried them all. I’ve had everything from coffee and chocolate stout, Earl Grey flavoured beer and Jamaican Ting (grapefruit) flavoured beer on in The Fox. Real Ale is often overlooked by pubs which is a shame because it’s one of the best markets out there.”
Germany built a 5km beer pipeline to the Veltins-Arena, a major football stadium in the city of Gelsenkirchen in 2013, there is a Thor Beer pipeline in Randers, Denmark and the Halve Maan Brewery opened one in Bruges, Belgium, last September.
First prize at the Wife Carrying World Championships is the wife’s weight in beer.
15 JUNE National Beer
DAY DRAM MAY 2017 13
In ancient Egypt beer was traditionally brewed by women.
Belhaven launched its new Twisted Grapefruit IPA – which has been proving highly popular – earlier this year.
n the Czech Republic, there is a beer spa that offers a 20-minute bath in beer brewing ingredients. The treatment supposedly boosts circulation, softens the skin and infuses the body with vitamins.
Craft and premium beers are still proving popular – 36% of Scottish consumers say they would be interested in trying locally-brewed beer, while 32% would be interested in trying limited edition (seasonal) flavours, 25% would be keen to try out fruit-flavoured beers and 12% would be interested in trying a beer flavoured with botanicals (things like chamomile and ginger) (Mintel Beer Report, December 2016).
Only 9% of Scottish c o n s u m e r s drink beer daily, compared to 30% who drink beer a few times a week and 23% who drink it once a week. But 60% of us say we drink it as a treat (Mintel Beer Report, December 2016).
Stout is worth
to the Scottish on trade, while Ale is worth £241million to it (Source: CGA OPM MAT to 25.02.2017).
Craft stout volume grows by more than +100% in Scotland versus +22.9% in Great Britain (Source: CGA OPM MAT to 25.02.2017).
The average price per pint of Stout in Scotland (£3.58) is -£0.02 less than the Great Britain average, but the average price per pint of Ale in Scotland (£3.73) is +£0.29 more than the GB average. (Source: CGA OPM MAT to 25.02.2017)
Zythology is the study of beer and beer-making, including the role particular ingredients play in the brewing process.
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In terms of taste, stout/porter (like Guinness) is the most popular tipple among beer drinkers, with 18% of Scottish consumers having drunk it in the last six months, compared to 17% who drank craft beer,16% who drank dark/ ruby ale/bitter, and 14% who enjoyed golden/light ale (like IPA). Only 8% of us drank non-alcoholic beer in the last six months and 4% went for the gluten-free options (Mintel Beer Report, December 2016).
While 50% of Scottish consumers would rather drink less beer than switch to a low-alcohol variant if they had to limit their intake, 40% say they limit how much beer they drink in order to manage their weight. In addition, 29% think that stronger beers (8% or more) should be sold in smaller servings (Mintel Beer Report, December 2016).
Krombacher has been exclusively brewed in the village of Krombach, Germany, since 1803, in strict accordance with the German Beer Purity Law of 1516. Krombacher was first imported into the UK in 1987 and has achieved consecutive year-on-year double-digit growth for the last five years. The brand grew by 14% last year. The firm launched its naturally cloudy Kellerbier kegs to the UK on trade in February. Made by adding young beer to matured beer during the fermentation process, Kellerbier was traditionally reserved for Master Brewers who sampled it for maturity and quality direct from the cask. It is expected to be a big hit here.
DAVE ROBERTS, DIRECTOR GENERAL ALCOHOL INFORMATION PARTNERSHIP ASKS
“ What does the anti-alcohol lobby really want?”
hat is it that the anti-alcohol lobby really want from the Governments in Edinburgh and Westminster? It’s impossible to really say as they duck and dive all over the place in an endless attempt to support their three favoured demands – an increase in the cost of alcohol, restrictions on the availability of alcohol and new regulations to reduce or eliminate advertising and marketing activity. And what’s their reason for these demands – is it to reduce overall consumption of alcohol – even among moderate drinkers, or maybe to “protect” children from alcohol, or to support the recovery of alcoholics and their families, or to reduce crime, empower women, boost the economy or save the NHS? It could be any or none of these worthy goals – it seems to depend on the day of the week and the most recent headlines. Whatever it is that the temperance and anti -alcohol lobby really want the one thing that can be certain is that they are driven by a desire to restrict the ability of those working in the drinks industry to trade freely. Restricting availability of alcohol means changes to licencing laws and opening hours, maybe separate aisles in super markets or limits on the number of drinks someone can buy. Increasing the cost of alcohol isn’t just about Minimum Unit Pricing – which if introduced in Scotland can be expected to be increased and expanded – it can also be about taxation, offers and happy hours. While restricting advertising and marketing could impact on the ability of everyone in the industry to promote their products and business - such as a ban on boards outside premises. I haven’t come across anyone in the industry that denies excessive alcohol consumption can harm individual health and wider society. That’s why all parts of the industry invest time, money and effort into partnership programmes that support education projects, improve the management of the night time economy, provide better training for bar staff and proof of age schemes – to name but a few. Alcohol has been part of our culture for thousands of years. It has been part of our social and celebratory life for generations. The value of a drink with friends and family is hard to calculate but for many the local pub is a place of happiness and wellbeing, the occasional evening tipple brings a simple pleasure and the enjoyment of a glass of wine with food is something to relish. Yet if we listen to those that endlessly campaign against alcohol you would get the impression that society is awash with alcoholics, that our streets are no go areas and that we are all busy killing ourselves. This is simply untrue – the truth is that society’s relationship with alcohol is evolving and maturing. Over the past 13 years or so there has been an overall fall in consumption, underage drinking has reduced, alcohol related crime has fallen and young adults drink less year on year. While there are undoubtedly still people with serious problems and others that should review their drinking habits the vast majority of people who choose to drink enjoy alcohol in a convivial and social manner – and in moderation. But the anti-alcohol campaigners steadfastly refuse to accept the changes and continue to preach their belief that the only way to manage drinking habits is the use of more Government regulations and greater interference in the free market and an individual’s freedom to choose.
This paternalistic approach is based on a belief that individuals are unable to decide for themselves, are unable to understand health messages and have no ability to moderate their actions. It refuses to believe targeted partnership projects can work – even though the evidence appears to prove they do. While consumption patterns are changing the anti-alcohol lobby remain stuck in their ways – advocating policy interventions based on telling people what to do rather than trusting them to make their own decisions. And because of this lack of trust they feel it is only right to impose regulations and price increases on people just to make absolutely sure they can’t enjoy their favoured drink. n
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The Beer Kitchen
Dynamo LICENSEE INTERVIEW
DAVID HALL HAS JUST PRESIDED OVER THE OPENING OF GLASGOW’S NEWEST BAR AND RESTAURANT THE BEER KITCHEN (SEE DESIGN). SUSAN YOUNG CAUGHT UP WITH HIM TO FIND OUT HOW HE IS ENJOYING HIS ROLE AS MD OF INNIS & GUNN’S PUB DIVISION.
avid Hall is one of the most experienced operators in the Scottish hospitality industry, although generally it could be said that he likes to fly under the radar! However, at the rate he is developing the Innis & Gunn pub division, that is already changing. As Managing Director, he has helped the group expand its Beer Kitchen concept into four cities in two years! The business is a joint venture between Innis & Gunn and G1, but it is very much David’s baby and he has negotiated equity and a shareholding in the business too. He explains, “Dougal Sharp and I have been friends since we were young. Although we didn’t go to school together we had a common group of friends. In 2008, I had looked at a business of my own, which fell through at the 11th hour. In hindsight, this was a good thing because it was right at the start of the recession. Dougal knew about this, and he kept in touch. Then a few years ago he followed up, and we got the ball rolling. I knew I could deliver something fresh. Since I knew Dougal, I dealt with the Financial Director over the financial negotiations. It makes a massive difference having a share in it.” However, it was while living in Aberdeen, as a young man, that he first fell in love with the hospitality business. He tells me, “I lived in Aberdeen and my first holiday job was doing the dishes at the TorNa-Coille Hotel in Banchory, then I worked a summer as a waiter and went behind the bar at 18 at the Albyn and then Dizzy’s. It was 1990 and my boss was Tracy Lefevre she taught me to work hard and party harderand showed me what fun the trade could be. I loved it. So I decided to do a hospitality degree at Robert Gordon and got a part-time job with Ricky Simpson. He was opening Aberdeen’s first American-styled cocktail bar Charlie’s (he had called it Charlie Browns, but had to change it!). Charlie’s was a great success and I just loved the buzz of the place. We had some great fun.” David moved on from Charlie’s to work for the Pierre Victoire franchise in the city, which gave him more responsibility and which saw him learn about management. Then it was time for a stepchange and he took off travelling. First stop was Vancouver Island in Canada where he embraced the country’s service culture and cocktails, before taking off to Australia. He says, “I worked at The Beechwood, a trendy bar/ restaurant, that had not long opened on Bondi Beach. I was a waiter, I was supposed to be backpacking, but the owners asked me to open Liberty Lunch, an oyster bar and live music venue. It was an amazing experience and I was enjoying it so much that I stayed on longer than I expected to. I got to know a lot of bartenders and could get into just about any bar or club in Sydney – it was great and I even considered staying there because I fell in love with the city. But I finally decided to join
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the rest of my friends and we have, and we get their we all travelled on to New back of house support.” Zealand, before returning The first Beer Kitchen to Aberdeen.” opened in Edinburgh two It was at this point that years ago. Guy Morgan David made what was of Morgan McDonnell to be a life-changing provided the slick design decision. “I thought what while Diarmid Scott, Innis will I do now? I knew that & Gunn’s in house Designer I liked working in style bars and came up with the logos and thought who is the best company in Scotland to work for? At that time, overall branding. Explains David, “We spent ages choosing everyone was talking about Montpeliers, who were in the process of everything from the furniture to the cutlery. David Wither once said opening Indigo Yard so I applied for a job there. The job I actually got to me if you get the first one right, it sets you on the right path. So was as Deputy Manager at Montpeliers and my General Manager we spent a lot of time on the brand guidelines, and in all our units was Peter Wilson. It was a lucky break because he protected me we have tried to stay true to them. The menus are not exactly the from myself. I still had the travel bug, but he kept me on the straight same, but the chefs do meet and share ideas.” and narrow. He was just great and we remain friends to this day.” There are now three more Beer Kitchens across Scotland in Glasgow, From Montpeliers, David moved to Indigo Yard, before leaving the St Andrews and Dundee and David travels between them. He tells company for a year to join Big Beat. But he only stayed a year me, “It’s great because I get to meet so many different people. there before returning to the Montpeliers fold where he stayed That’s one of the things that I love about the job. We have over 100 until two and a half years ago. Says David, “I came back help staff now – full-time and part-time. It’s difficult recruiting good staff open Rick’s, then moved onto for the launches but we have open Opal Lounge and then Tigerlily. days – it cuts the length of time They were all massive projects down when it comes to recruiting. particularly Tigerlily. Working What we are looking for are people for David Wither ingrained in who care. In my view, 90% of the IF YOU OVERDO THE me how important systems, industry is about caring, and 10% CONTROLS, YOU CAN procedures and standards is about knowledge. Caring about are. He taught me always to customers is a fundamental skill. TAKE AWAY FROM strive to be as good as you You can have great cooking, a great SERVICE AND IF YOU can, and not to be complacent. bar, great beer and food but if it In hospitality, you can take is getting served by someone who GET TOO TIGHT, YOU your foot off the gas but when doesn’t care, it takes away from CAN TAKE AWAY FROM you do, standards drop.” He the experience. I think we have a continues, “Obviously over really good team here. I don’t mind THE QUALITY. the years, I’ve also taken on if people make mistakes, although board other influences, but the I like them to let me know and great thing about working for that they learn from them. There Montpeliers, apart from the is nothing worse than someone people that I met, was that it also taught me the importance of calling you about something and you know nothing about it. I would balance. To weigh up the commercial versus quality angle. If you prefer to know and then if we get a call, I can say, yes I know, we overdo the controls, you can take away from service and if you get are handling it.” too tight, you can take away from the quality. For instance, here And handling it he certainly is. Mind you with kids at 5, 3 and 1, at the Beer Kitchen, we use Shaw’s Butchers, they are a family his wife Tessa too is to be applauded. Tessa, says David, has been owned company that provides quality meat – it is excellent, but we brilliant. “She looks after the kids, and doesn’t ever ask when I’m going have to make the price work for us.” to be home or complain. She knows this is important for us all.” All the Beer Kitchen properties are leasehold. David expands, So with Glasgow already going like a fair, (the Glasgow launch has “Everything we do is a lease. (All of the bars are located in G1 owned been the busiest yet) what’s next on the agenda? David finishes, properties.) We need the cash at the moment to grow the business, “We are trying to find another site in Edinburgh or Glasgow in the and if we put money into property that would not happen for us. city centre and we have plans to move South – perhaps Manchester. That’s not our model at the moment. The great thing about the G1 And with that, he sneaked a glance at his mobile phone and his till involvement is that without them we could not have grown at the rate app which tells him how all his units are performing and smiled! n 18
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In 2016 Best Bar None Glasgow had a record breaking year, with 67 out of 88 venues achieving Gold Award Status. An unprecedented 11 Glasgow venues were shortlisted as Best Bar None National Initiative finalists across 12 Categorie,s winning in 5 including the first Platinum Award and the first Social responsibility Award sponsored by Drinkaware.
No previous experience necessary...make 2017 the year you start your Best Bar None Journey! Sign up for Best Bar None Glasgow 2017 and help us to continue to raise the bar in licensing standards across the city! Join us at the 2017 Launch in â€˜The Grand Central Hotelâ€™, 99 Gordon Street, Glasgow, G1 3SF, at 9.30am on Wednesday 19th April, Visit www.bbnglasgow.com or contact Campbell or Louise on email Campbell.Bern@glasgow.gov.uk or Louise.Mcmonagle@glasgow.gov.uk or call (0141) 276 7400 for more details.
ADP Glasgow City Alcohol and Drug Partnership
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SOCIAL MEDIA AWARD
CASUAL DINING AWARD
Bright Signals one of Scotland’s foremost creative content agencies is on the look-out for pubs, bars, restaurants and hotels that excel in their use of social media. We’re looking for examples of great content, interaction and results. Do you know a venue that does it well, or do you think you are one? If so enter now at scottishbarandpubawards.com
This year we are looking for a restaurant that also boasts a bar, that has created the perfect ambiance and food offering for casual dining, one of the biggest food trends of the moment. Tasty, good value food, excellent customer service and a relaxed and inviting environment are all crucial. Do you think you know a venue that fits the bill? Why not nominate now.
ENTREPRENEUR OF THE YEAR
NEW BAR OF THE YEAR
AWARD FOR SUCCESS
Do you know someone, or are you someone, who has the entrepreneurial spirit? Do you know a man or woman who took a risk when they started their business, and who has grown it by providing customers what they want and by investing in their staff. A good entrepreneur is a good leader that has strong communication skills and the ability to lead a team of people toward a common goal in a way that keeps the entire team motivated. Are you that person or do you know one? If so why not put them forward for this Award now?
Do you know a great new bar which embodies all that is good and great about the Scottish bar landscape. Makar Gin, owned by The Glasgow Distillery Company is on the lookout for a new bar that that stands head and shoulders above its competitors. They are looking for a bar that has got a pioneering spirit, a bit like themselves! It has to look good, have great staff and an excellent range of products behind the bar. It can be a new, but traditional style of bar, or a more modern looking one. But what is important is that the people behind it are passionate about their business.
Success stories deserve to be recognised and celebrated. Do you know a licensee/proprietor that has grown their business over the past year. . Perhaps they have successfully continued a family company, or expanded, adopted innovation to develop their business, or have grown turnover? This Year’s Scottish Bar & Pub Award judges would love to know of any hoteliers, restaurateurs or licensees, who fit the bill. Why not put them forward now to www. s c o t t i s h b a r a n d p u b Aw a r d s . c o m . Previous winners include: The Kingsmill Hotel in Inverness and The DRG Group.
CUSTOMER SERVICE AWARD Customer service is paramount when it comes to running a successful business. BII Scotland is on the lookout for a pub, restaurant or hotel which fully embraces the customer service ethos. Do you know a business that does this? If so, they could be eligible for this Award. Judges will look at the measures that are in place to ensure staff are well trained in customer service. Short listing will be done by Mystery Shoppers and if necessary this will be followed up with a meeting with the judges. If you want to put a nomination in, do so now.
GET YOUR CUSTOMERS TO VOTE FOR YOU AT 20
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SOCIAL RESPONSIBILITY & COMMUNITY AWARD
COCKTAIL BAR OF THE YEAR
DOG FRIENDLY PUB OF THE YEAR
Diageo is on the look-out for pubs, bars and people that embrace social responsibility and who also put something back into the community. Do you know a pub or bar that has developed good relationships with local police, community safety partnerships, community groups, licensing boards and/or licensing forums to help minimise alcohol-related crime and disorder? Do they go the extra mile to promote responsible drinking; what do they do differently from other bars in the area? Do they interact with the local community. Let us know and they could be the proud recipients of this Award.
Do you think you know the best cocktail bar in Scotland or do you think you ARE the best Cocktail Bar in Scotland? If so why not enter the Disaronno Cocktail Bar of the Year category? Judges will be looking for a bar with a good ambience and well-trained staff who have a strong customer focus, as well as, the ability of staff to put their own spin on a Disaronno Sour. Expertly made cocktails, a willingness to experiment and a good knowledge of spirits are essential. If you think you fit the bill or you know a bar that does, please enter now telling us why you think so. scottishbarandpubawards.com
The Scottish Bar & Pub Awards are hunting for a pub that provides a welcome for pet dogs. Do you know a pub or bar that allow customers to bring their friendly pooches inside? Do they provide a water bowl, and the occasional treat? If so, they could be in the running for this accolade. Judges will be bringing their own dogs on mystery visits (volunteers are queuing up!!) If you think you know a pub or hotel that fits the bill - enter it now.
INDEPENDENT BAR OF THE YEAR
COUNTRY PUB OF THE YEAR
Kopparberg is on the lookout for Scotland’s top independent bar. The Kopparberg team is looking for a bar that has proved to be a success with customers – it doesn’t have to be the most stylish or the biggest, but owners should demonstrate creative forwardthinking and be inclined to think outside of the box when it comes to developing their business. It goes without saying but good customer service and an excellent range of products behind the bar is essential. Do you know a bar that deserves the title? If so put them forward for the accolade now.
It’s never been more difficult to attract people to your pubs and it is even more difficult when customers have to drive to get there. That’s why this year we are looking to recognise the hard work that goes into making a country pub work by creating a category specifically for them. A welcoming atmosphere, great food, service and a good range of beers goes without saying. But do you know a country pub with an extra special something? If so enter it now.
WINE BY THE GLASS AWARD Do you have a great range of wine by the glass or do you know a bar, pub or restaurant that does? If so it could be eligible for this Award. A choice of wine range and the opportunity to buy it by the glass has a great appeal to the modern consumer. Judges will be looking for staff with good wine knowledge, a range of wine by the glass which offers a good balance of Old and New World wines, and which includes wine that you can drink on its own or with food. Do you, or does your favourite bar or restaurant seek to improve the customer experience by offering a step up in the quality of wine in its wine by the glass range, and has the wine on offer helped to improve the reputation of the outlet? If so enter your favourite wine by the glass venue now.
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CRAFT BEER BAR OF THE YEAR
THE PUB SPY AWARD
The judges of this category will be looking for a bar that has an excellent range of quality beer and Craft beers. The bar has to serve and market its beer range well and employ staff who are interested and knowledgeable about beer. An ability to understand beer styles, taste profile and matching beer with food is also fundamental. If you are a bar or know a bar who loves their beer and is always looking for the next innovation or new experience of beer enter it now.
Pub Spy returned to the Sunday Mail in November last year after a hiatus of some 40 years and now, for the first time, all the positively reviewed pubs will be put forward for an accolade at the 2017 Scottish Bar & Pub Awards. The Pub Spy pubs will receive further mystery visits and customers will be encouraged to vote too at www. Scottishbarandpubawards.com. Pub Spy now looks for pubs that pays attention to all their customers. Obviously good customer service is a must. To see if you are eligible check out the Sunday Mail.
A dedication to quality has helped to make Tennent’s the No 1 Scottish Lager brand - and Tennent’s is looking for a pub that shows a similar commitment to quality. Excellent customer service, great beer, a good range of products behind the bar, fine food and a great ambience are all part of the quality experience. If you would like to nominate a pub or bar, do so now.
WHISKY BAR OF THE YEAR
RENOVATION OF THE YEAR
PUB OF THE YEAR
Whisky is Scotland’s national drink and we know that there are some great whisky bars out there. The Wee DRAM is looking for licensees who go to extraordinary lengths to promote Scotch whisky within their own establishment. An excellent range of whisky on the back bar is a necessity and staff should also be well trained and enthusiastic when it comes to recommending whisky to their customers. A good Scottish welcome is also important. Do you know a bar worth nominating?
There have been a host of excellent refurbishments over the past few years and this year for the first time the Scottish Bar & Pub Awards has included this category. Our the past 12 months business owners have invested heavily in their premises and employed excellent designers to oversee substantial and excellent renovations. Do you know one or do you think you have done the best renovation in Scotland? If so enter now at www. scottishbarandpubawards.com
This year the Sunday Mail Pub of the Year Award will go to the ‘best of the best’ at the Scottish Bar and Pub Awards. This means that all the winners from the individual pub and bar categories will go forward to be considered for the ultimate accolade Pub of the Year. With the overall winner picking up the coveted Sunday Mail Pub of the Year mirror.
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LIFETIME ACHIEVEMENT This honour is bestowed upon the person who during their career, have made a significant contribution to the licensed trade. Previous winners include John Gilligan, David Urquhart, Billy Dunn, Bob Taylor, Lord MacFarlane, Angus Meldrum. Maroulla Nicholas and Jonathan & Jeff Stewart.
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FOOD WHOLESALER OF THE YEAR �������������������������������������������������� DRINKS WHOLESALER OF THE YEAR �������������������������������������������������� BEER BRAND OWNER/DISTRIBUTOR OF THE YEAR �������������������������������������������������� SPIRIT BRAND OWNER/DISTRIBUTOR OF THE YEAR
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GUIDE DRAM MAY 2017 25
TENNENT’S. SCOTLAND’S BEST SELLING LAGER.* You can deal with us direct. Call 0845 601 5959.
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SCOTTS Troon Yacht Haven, Harbour Rd, Troon KA10 6DJ
he new look Scotts at Troon Marina, owned by Buzzworks, has been totally refreshed. The layout of the bar and restaurant remains mainly the same, however the interior from the walls to the flooring have all been brought right up to the minute. The group have spent £500K creating a fresh, modern take on relaxed dining at this marina restaurant. The venue’s interior has been transformed, with a colour palette of light tones and woods throughout to complement the marina views. Kenny Blair, Buzzworks Holdings MD, comments, “Scotts has always been ahead of the times, so the new look, which has a lighter, more modern feel, but retains many of the iconic features that make Scotts so special, will set us up for many years to come.” Suzy Kingswood of designers Thr3 Design, comments, “Our intention was to take the Scotts brand for Buzzworks to another level, commensurate with top big city international venue interiors. We also wanted to ensure customers got a warm welcome into the venue. As a result we used various design elements to enhance the feeling of walking into a Mediterranean harbour side restaurant.” The first thing that you notice is the new floor which is a herringbone arrangement of hard wearing wood. The new floor covers the entire main area of Scotts excluding the area directly in front of the bar and the area beside the new booth arrangements which are situated on the right, as you come into the bar. A nice touch is the fact that the wood curves around the booths in a similar formation as the original
BY SUSAN YOUNG curved wall which has now been clad in stripped back vertical wood panelling. The fire remains in situ but it has also been refreshed with new honey-coloured bricks. Small tiles have been used for the flooring beside the booths and beside the bar – they have a slightly retro look due to the pattern which pulls out the colours dark grey, cream and beige. The new booths – three in total, have been upholstered by Stevensons Upholstery in a tweed-looking fabric with the seats in a faux-suede effect fabric which feels lovely to the touch. Two of the booths are round tables while the middle one is a larger oval and seats 8/10 people. The lighting here really makes an impact with large statement cream lampshades, which are striking, hanging over the booths. Buzzworks certainly have a reputation for putting in striking lighting in their outlets. There is now one large posing table which has been refreshed with a new heavy wooden top with a few smaller, round posing tables are situated immediately in front of the bar. This makes the space much more appealing to customers who are popping in for a drink. The bar stools beside the bar are also slightly retro in effect with brightly coloured upholstery in a stripped pattern. The bright yellow drink menus add to the retro feel. The bar itself has been extended and it boasts a new white granite top. There’s now a cake cabinet in the middle and the coffee station also has more space. For the staff the big benefit is that the new DRAM MAY 2017 27
arrangement includes all new internals and two large wine cabinets on either side, which means customers can see the wine on offer. The dining area that backs onto the outside/inside restaurant overlooking the marina, has fixed banquet seating in a lovely light brown, which stretches the length of the area and curves at the two ends. The chairs here have sea blue backs and the same light brown suede-like upholstery on the seat. New pale grey blinds have been fitted, no doubt for when the sun is beaming in. The tables have solid wooden tops, and feel much more sturdy. Outside in the sun lounge, (for want of a better word) the roof now has more of a ‘Hamptons feel’ or coastal feel. The white slated ceiling is offset by a lovely pale blue colour used at the top of the glass windows on the sides, while the furniture is all beige and light grey. Obviously here the view is the main appeal, and the neutral furnishings certainly compliment it. However at night a new lighting rig helps create a warm ambience. Decorative touches include some very large white planters, and candles housed in weathered wooden circular holders. Vases are dotted about the room in shades of blue and copper. In the restaurant which is to the right as you come in the central balustrade has been lowered which means that customers sitting along the lefthand wall can see the fabulous view. This wall in this area has an oriental feel having been covered in brass panels. Its 28
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six fish tanks remain but now stand out even more stand out due to their black backing and clever lighting. It’s very striking indeed. The oriental feel is carried on to the maitre d’ station which is black with large gold handles. The whole look feels slightly more upmarket than the bar area, and for some reason the view seems even better, and the room seems larger. A new state-of-the-art kitchen has also been installed within the venue. Says Kenny Blair, “By investing in a new state-of-the-art kitchen, our chefs can continue to create mouth-watering dishes using the best ingredients Scotland has to offer, whilst the changes to our restaurant interior mean that guests can enjoy a fantastic dining experience in a setting befitting our spectacular harbour location.” Suzy concludes, “As always it was a pleasure to work with clients who like to push the design to the limit, changing things on site to add details that are as up to date as possible but maintaining the appeal in the interiors that we would like to think will stand the test of time.” n
www.stevensonsayr.co.uk POLISHING & UPHOLSTERY
Stevensons (Ayr) Ltd were happy to be involved in the polishing and upholstery works for yet another Buzzworks project. Wishing Lido and Elliots continued success.
Stevensons (Ayr) Ltdcontinued were happy to be Wishing Buzzworks 5 Old Bridge Road, Ayr, KA8 success. 9SX involved in the polishing and upholstery Tel/Fax: 01292 268369 Proud to supply firstname.lastname@example.org fixed seating and provide staining/ Email: works for yet another Buzzworks project. polishing/special effect finishes throughout. Wishing Lido and Elliots continued success. Specialist Installations | Bars | Restaurants | Cafes
5 Old Bridge Road, Ayr, KA8 9SX Tel/Fax: 01292 268369 Email: email@example.com
Specialist Installations | Bars | Restaurants | Cafes
Proud suppliers to Scotts â€“ wishing Buzzworks continued success
2117 London Road | Glasgow G32 8XQ Tel: 0141 778 5591 www.hurrybros.co.uk DRAM MAY 2017 29
Morgan McDonnell Architecture are proud to have designed and delivered our 4th Beer Kitchen and flagship for Innis & Gunn at Ashton Lane in Glasgow
T: +44 (0)1313324200 E: firstname.lastname@example.org W: www.morganmcdonnell.co.uk
BEER KITC 44 Ashton Lane, Glasgow G12 8SJ
Wishing INNIS & GUNN continual success with the opening of
THE BEER KITCHEN Glasgow, 46 Ashton Lane.
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DPS OFFERS A FULL RANGE OF DIGITAL PRINT AND FINISHING SOLUTIONS 10 Beaverhall Road Edinburgh EH7 4JE 0131 557 5444
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nnis & Gunn’s flagship Beer Kitchen in Ashton Lane is a slick and stylish addition to Glasgow’s West End that, true to its namesake, has brewing at its core. Anticipation for the venue has been fierce ever since Scotland’s second-biggest craft brewer announced plans to bring its successful bar and restaurant concept West last year. “From day one we wanted to open in Glasgow. It’s been worth the wait and we’re so excited to be on Ashton Lane. It’s a great location and great space,” says Managing Director of Innis & Gunn Retail, David Hall, who has spearheaded the Beer Kitchen concept alongside the company’s Founder Master Brewer, Dougal Sharp. The huge brewpub/restaurant, which opened last month, has appeal to beer aficionados and novices alike. With a total capacity of 396, it spans 6,000 square feet across three floors in the former home of Ketchup and its upstairs neighbour The Research Club. The brewer is leasing the building from Stefan King’s G1 Group, but has full control over operations. A £600K revamp of the site by Edinburgh architect firm Morgan McDonnell, who also worked on the Innis & Gunn Beer Kitchens in Edinburgh, Dundee and St Andrews, began in January and took three months. Entering from the popular cobbled lane, customers can turn right into the ground floor bar or head left upstairs to the restaurant and Attic Bar. In the bar, it’s clear that brewing literally lies at the heart of this venture. Glasgow’s Beer Kitchen is the first to have
CHEN an onsite microbrewery and the gleaming stainless steel brew kit sits proudly in the far corner of the ground floor, just metres across from the bar where the end product is served. Customers can even grab a table right beside it to watch head brewer Digger Robinson at work. Opposite the microbrewery is a corner display “cellar” encased in thick glass panels decorated with artwork by Edinburgh graphic design agency Contagious, who have also redesigned the Beer Kitchen branding. Guy Morgan, co-director of Morgan McDonnell, led the Beer Kitchen’s design and build. He said the idea was to be “upfront and honest” about the whole brewing process and to make it as open and visual as possible “to highlight the freshness of the beer and allow people to see that process happen.” A long, grey and metal bar runs along the back right-hand wall. It’s topped with burnished zinc and fronted with textured cement screed. The back bar boasts 17 metal keg taps and three cask taps set beneath a chalkboard sign detailing what’s on offer. Built-in beer fridges display over 50 types of craft beers and cider while rows of mirror and glass shelves boast a select range of spirits. At the end of the bar sit three 2.5-hectolitre black and silver beer tanks which deliver fresh pints of unpasteurised, rotating special edition and one-off brews made in the microbrewery. This beer goes straight to tap in seconds through a pipe above the bar. A tall U-shape stainless steel “beer infuser” which sits on the bar top shows beer from the tanks being funnelled through ingredients like
BY L AURA SMITH fresh watermelon for another unique brew, one of many that can be sampled at a nearby tasting table. While this area has an industrial feel, a simple colour scheme and natural materials create softness, comfort and warmth. There are seven booths in various sizes upholstered in natural tan leather which stand out against the white Osmo oiled vertical timber pallet walls, light oak tables and oak flooring. This combination is used throughout the bar and first-floor restaurant and creates a look Morgan describes as “a Scandi-Scottish hybrid.” He adds, “We really wanted to push the idea of comfort and went with natural leather and colours because we wanted it to be quite tactile and have a natural feel and colour that is offset against the wood and metal.” There’s also a nod to the city itself thanks to Glasgow-based artist David Galletly, who has created intricate cityscapes for every Beer Kitchen. His red and black line drawings of Glasgow’s iconic skyline and famous sites are split across multiple black frames and hung in clusters throughout the bar and restaurant. Meanwhile, Contagious have covered the walls of the stairc ase leading to the upper floors with funky beer-inspired images and slogans. A 60-cover restaurant offering casual dining that’s “all about the flavour” awaits customers on the first floor. The design echoes the ground floor by using the same materials and furniture. A smaller replica of the bar runs along the left wall to an open kitchen. Hall points out, “downstairs the theatre is the brewery so here that
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theatre is the open kitchen, which equally creates a bit of atmosphere and interest.” The original brick walls have been restored and left exposed around the black window frames on either side of the room. Running the length of the far wall is a row of booth seating above which hangs another intricate Glasgow skyline by Galletly. A chalkboard wall beside the entrance lists daily specials and sums up the concept: “Food & Beer: the Perfect Pairing”. Head upstairs and the design shifts to a speakeasystyle Attic Bar – a late night venue that will also host live music and private functions. Apart from the toilets, which were completely refitted, Morgan says it was a case of enhancing what was already there. Some existing elements of the loft space remain, including the magnificent wood triangular bar which will serve Innis & Gunn “hoptails” and two craft beer fridges have been installed at the back wall. The windows have new wood shutters whilst the natural brown tones of the colour scheme provide a subtle contrast to the muted greys of downstairs. Reclaimed tables, chairs and barstools reupholstered in three kinds of leather are set around the bar, along with some vintage pieces including a rocking chair, cabinet and TV. Two wooden cherubs flank the bar,and point up to a new hanging metal shelf installed beside the impressive wooden beamed skylight to show off Innis & Gunn products, including the recently launched Kith & Kin Stout.
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Glasgow’s behemoth Beer Kitchen was made possible due to a crowdfunding project which raised £2.5m for the company last year, and is fuelling a thirst for more openings in the UK and overseas markets. With its flagship Beer Kitchen offering unique and experimental beers on a regular basis, Innis & Gunn has become an exciting new player in Glasgow’s craft beer and bar scene and is living up to its motto which loudly and proudly meets guests as they stinside: “Born by unique discovery”. n
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Paesano 473 Great Western Road, Glasgow G12
aesano has unveiled its much awaited West End outlet on the site of the old TSB Bank on Great Western Road, and created an Art Deco inspired 100 cover restaurant. The site of the new Paesano – which more recently housed a Costa Coffee – joins the original Miller Street venue that opened in 2015. However the design couldn’t be more different, even though it has been designed by CM Design who also designed the original site. Paesano’s owner, Paul Stevenson, hadn’t decided on a clear design vision for his second outlet until he saw the building. But with the help of Mark Brunjes of CM Design they came up with a design that really utilised the great architectural features that the original building had. Says Paul, “The building had so much design potential.” The new West End outlet, borrows from the rich heritage of the Trustee Savings Bank, and still retains the original windows with the name of the bank etched into them. When you enter you are greeted by Paesano’s now trademark lit sign, which takes up most of the facing wall. As the building had fallen into disrepair, a new entrance had to be created, and the eyecatching parquet flooring needed repair. When I visited it was a nice spring day, and the three skylights and windows on the other two walls offered a pleasant natural glow. When darkness falls, three tall fluorescent lights – two at the door as you come in and two along the street wall., light the way. These, I am told are genuine ship’s lights that hail from the Ark Royal in the 30s, while five bell-designed hanging lamps reign over the pizzeria. While the others may be salvaged from a historic warship, these five hanging lamps travelled from Budapest for their role. The building also has four original stained glass skylights, which are lit with LED lighting when it gets dark. The result is a nice, contemporary contrast between old and new with art-deco and marble. The marble Paul admits cost a fortune to bring from Italy, but he says, “I’m very passionate about authenticity, and I wanted this location to look like it’s always been here, so ensuring the skylights’ stained glass glazing was perfect, replacing the wooden panelling was very
ALL IMAGES USED © COPYRIGHT OF PAUL ZANRE PHOTOGRAPHY
BY MAIRI CL ARK important to me and getting genuine Italian marble was essential.” Two high posing bar-tables that would seat eight are matched with high captain’s chair backs opposite the front entrance. Clearly designed to create a waiting area – Paesano doesn’t bookings – this seating is in contrast to the mix of dining tables that are either topped with marble or dark wood. Each table has a captain’s-chair or a bentwood chair, in matching dark wood. Around half the circumference of the restaurant, there are comfortable ribbed leather banquettes, in rich, ruby red leather, this aside from the lit sign, is the only other colour contrast. Behind the posing tables there is a long, marble fronted counter, used for the coffee machine, different storage and to house the drinks fridges and also their draught lager, Birra Moretti. A top the counter is a high shelving unit for wine, which still leaves ample room for the sign! The restaurant can seat comfortably 100 but Stevenson is confident that he could squeeze in another 20, if needed. He says, “I really wanted to start with all the seats a decent distance away from each other, but as we progress, we may add more. Having different designs of seating adds to the impossibility to date the restaurant. ” The back wall, to the right of the pizzeria, is white, with an inlet that is covered in white marble. The ruby red seating continues on this wall, with a mix of tables for four, six or eight. On the wall, as you approach the stairs to the toilets, there is a quirky, massive roll of brown paper hanging on the wall, which advertises Paesano’s desserts, changed and ripped off as the desserts change I am assured by Paul! Transforming the disused building took a mammoth amount of work, with CM Design having to oversee nearly two months of construction work. An internal staircase was removed to create a fluid wall linking the wine shelves that face you when you walk in, to the open plan pizzeria kitchen. There are three pillars in the centre of the restaurant, and Paul admits that moving one of the original pillars and the stairs to create the kitchen area was a big job. He says, “That was where we wanted to have the kitchen, so we had to create a supporting structure to take away the pillar. Costa Coffee had never used the basement area, except for toilets, while DRAM MAY 2017 35
we wanted to make a better use of it. We ripped out a lot of the adjustments they [Costa] had made.” The new resulting stairs which lead to the toilets and basement is now on the far side of the room, and are painted pristine white, with Italian-inspired photographs lining the walls. Toilets apart, the rest of the basement is for dishwashing and storage, and its juxtaposition to the street entrance allows for deliveries during the day with little disruption. The pizzeria sits behind a white marble fronted worktop with a glass splash back, and offers a good six foot by ten foot area for the team of chefs to work in and also for their trademark pizza oven which is clearly visible to the entire restaurant.
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Paul’s unending obsession with all things Italian stems even to the cutlery holders that are made out of old tins of Strianese tomatoes, which are used on the pizzas. Everything bar the very fresh ingredients are sourced from Italy, clearly a throwback to his days of running The Italian Kitchen and Café, which he sold in 2003 and 2016, respectively. In its first weekend, Paesano sold 3,500 pizzas and – as area manager Gerry Blues tells me as I’m waiting – their take away service is going great guns with over 300 takeaways in 3 days. Not content with two bustling Glasgow’s Paesano’s Paul is already planning his first Edinburgh foray with a Paesano set to open there at the beginning of next year. n
Premier cash registers wishes Paul & his staff every success in their new venture.
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Prrd to supply Paesano Pizza & Paul’s team! Premier specialist importer & distributor of over 2,500 Continental Foods, Wines, Spirits & Soft Beverages. 87/91 MILNBANK STREET GLASGOW G31 3AH Tel: 0141 554 1177 Fax: 0141 554 2277 CASH & CARRY /DISTRIBUTION CENTRE E-mail: firstname.lastname@example.org www.continental-food.co.uk DRAM MAY 2017 37
Specialist shopfitters serving the hospitality trade. Main Contractors for Angels. Proud to have been involved & we wish the team every success for the future.
0141 420 1666 www.hughstirling.co.uk email@example.com
ANGELS 114 Main St, Uddingston G71 7HZ
Audio Visual Installation Specialists Bespoke systems for any environment SSUK are delighted to have been involved with the refurbishment of Angels. We would like to wish Lisini continued success.
Call us now on 0141 810 4111 38
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THE MUCH-ANTICIPATED REFURBISHMENT OF ANGELS IN UDDINGSTON HAS BEEN VERY WELL RECEIVED. SUSAN YOUNG PAID IT A VISIT TO FIND OUT MORE ABOUT THE UPGRADE OF ONE OF THE AREA’S FAVOURITE BAR AND RESTAURANTS.
ngels owners the Lisini Pub Company, founded by father Harry Hood, and now run by daughters Lisa and Siobhan and nephew Grant, have transformed their Uddingston business. Having spent in the region of £750K upgrading their existing building and adding a new single-storey glazed restaurant extension at the front of their building, as well as a two-storey side extension. This includes two bedrooms and an office space on the second floor and the creation of a larger bar-restaurant complete with a new cellar on the ground floor. The contractors were Hugh Stirling. On the day I visited the new bar and restaurant which now also has a substantial conservatory, it was absolutely buzzing. On the grapevine, I’d also heard how much people love the new look. Marketing Director Siobhan Edwards, told me, “We have been absolutely rammed since we re-opened. It’s only been a week, but it has been full-on, and our takings are considerably up.” This is good news for the family who took the decision to close the venue in January for the refurbishment. In the interim Lisini invested in extensive training, 70 hours for every member of staff,
BY SUSAN YOUNG to ensure that when the new Angels opened the service reflected its transformation. Says Siobhan, “We have brought the whole operation slightly more upmarket. The brief to designer Dominic Paul was to do two things. Firstly we wanted to retain our existing clientele and secondly, we wanted to encourage the clientele we were definitely missing out on.” She explains, “We were missing out on the the 30\40-year-old plus market or the couples market, that didn’t want to get rushed out of their dining experience when they came to Angels. We didn’t have bar space in the old dining room so once they ate there was nowhere they could move to. Our newly refurbished bar and restaurant now caters to this clientele, and since we re-opened I have seen customers here who we haven’t seen for years.” Mind you they probably didn’t recognise the restaurant because the only thing remaining is the bar itself.The original dining area is now unrecognisable. In fact, it has been taken right back to the bare bones, and even the doors have been replaced. Now when you turn into the bar and restaurant the room design runs left to right. A new bar area has been created on the left, and on the right, there is a completely new build conservatory. In the middle of the room, there is a central seating area which runs from the bar area to nearly the conservatory and this layout is mirrored on the other side. The bench seating here has houndstooth backs and toning leather-like seating in shades of cream and ALL IMAGES USED © COPYRIGHT OF DOMINIC PAUL OF IBDP
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brown/grey. Mustard yellow seats complete the look. Along the wall, furthest from the door the mustard yellow upholstery has been used for the fixed seating which runs the length of the wall. This too has been almost mirrored on the other side, although the wall space is narrower. Above the new wood tables are brass open-wired pendant lights with the ever so fashionable filament bulbs in place. The brass on the lights is also used on the tables in the shape of brass and glass condiments. The entrance to the conservatory area features brass spokes with almost transparent gold curtains – there is also a large maitre d’ station – this no doubt allows the conservatory diners, should there be part a private party, some privacy, but when in operation as an extension to the restaurant it merely provides a point of difference. This conservatory has two fixed booths – perfect for parties – which are caged with the brass spokes too. This large airy space room has been beautifully designed. The new design is subtle and classy – the colours used mustard, grey, cream and recessed lighting with blue LED’s, really add character during the day, and ambience at night. The sound system too has been replaced. Siobhan comments, “This is my area. In the old Angels we had about six massive speakers, for the weekend crowd, but if you were sitting under one, it was daunting. Now we have four different zones – the bar area, the middle section, the conservatory and beer garden – which we control. The sound can be adjusted according to the clientele.” 40
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The bar has been transformed and although it is the same size, length-wise, it now is open at each end. The back bar has been totally modernised and Lisini has moved from using optics to freepour. They have also extended their drinks range and beside the bar, there are two large fitted wine fridges. Says Siobhan, “We wanted to ramp everything up a bit. For instance, for the first time, we now have a drinks list – before we had a cocktail list and a wine list but now we have a full list and we have gone for lots of new products too from Scottish gins and vodka’s to craft beers. When the adjacent bar opens on 10th May we will also be offering our own lager, supplied by Belhaven. However, for the first time we have put in a Heineken Smart Dispense System. Our cellar is very small on this side of the building. My dad likes big cellars, but we don’t serve enough draft beer in this area to warrant it. But the new bar, on the other side of the building, also has a new cellar, which is much bigger.” The name of the new bar has been a well kept secret, that was up until the restaurant opened, which coincided with the arrival of the new drinks menu. Says Siobhan, “We decided to name the bar Harrys Bar, after my dad, and we managed to keep it a secret right up until the drinks menu arrived. But he then spotted the name of the new bar on it.” More on Harry’s Bar next month. But needless to say, it has been given a complete revamp and of course Harry we think is as pleased as punch. Watch this space.
Proud to supply Angels and the Lisini Group
Quality Dispense Innovation The best beer and cider quality with the most sustainable dispense solutions From 1-tap INTEGRAL to multi-tap MODULE system – SmartDispense has a solution for your bar’s needs Innovation in dispense gives your customers a great quality drink experience, whilst reducing your wastage and time A complete system and service solution means you never need to clean your keg lines again
The Key Benefits Quality
Cold delivery system. Cold beer 100% perfect pour, every time.
20% more energy efficient coolers.* Often no cellar cooling required.**
No more line cleaning. Less waste, lower costs.
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*Based on independent and HEINEKEN test and case study data. **Depends on system type, keg storage location peak temperature not exceeding 24°C and python not to exceed 15 metres
For further information on how a HEINEKEN Smart Dispense System can save you money please contact your HEINEKEN Sales Manager or visit www.smartdispense.heineken.co.uk HEINEKEN is a member of the Portman Group – promoting responsible drinking.
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visited London last month and of course visited a few bars and restaurants all in the course of research...honestly! A trend which is very much in vogue in the capital at the moment are Sunday offers for ‘unlimited food, ‘unlimited drink’ or ‘unlimited food and drink’. It seems to have been an idea that has made its way across the pond from Dubai – where the all inclusive and unlimited Sunday brunches go down a storm. In London we had an amazing Sunday lunch at The Big Easy at Canary Wharf – unlimited BBQ and unlimited prosecco, beer, Mojito’s or house wine for the grand sum of £29.50. It was absolutely mobbed, and we were only the first sitting! I’ve heard that McPhabb’s in Glasgow have done a couple of unlimited Sunday brunch’s – and they have been mobbed. Worth thinking about? I was really sorry to hear about the death of Jet Mayfair who was a real legend in Glasgow’s nightclubs and bars. Over the years I met him so many times, but I didn’t realise his legendary status until I read an article that Colin Barr posted online that appeared in the Evening Times in 2006. It said, “And before you can say ‘Jet’ who , it has to be said that the man born Stanley Frosman – he changed his name by deed poll – has done more to further the cause of nightclubbing than any other Scot.” And he got his name after disco goers saw how fast he could move across the floor. He met with, and became friends with, many celebrities from Noddy Holder to Billy Connolly. But it was his friends in Scotland’s bars and clubs who really appreciated his sense of humour and the fact that he was a true character. He will be missed by many. Paul Burns of Belhaven has just celebrated 33 years in this industry. But just over a year ago he could have died after participating in a football game at Hibernian football ground. After the game went into extra time he collapsed . Says Paul, “Many thought that I was having an epileptic fit, but they weren’t to know that I was having a massive heart attack which resulted in a cardiac arrest. Hibs physiotherapist, Kitty Forrest was working that morning and was asked to help. She firstly administered two rounds of CPR and after I failed to respond she used a defibrillator to get my heart back into rhythm.” He continues, “ Thank goodness Kitty and the defibrillator machine were at hand otherwise I would most certainly have died.” He set himself a target to raise £5K to provide funds for 3 defibrillators along with the necessary training required through St John Scotland but he has already had great support and has raised in excess of £9K at time of going to print... however if you would like to support Paul’s initiative you can at www.justgiving.com/paulburnsdefibs Bob Taylor is back on the beat... he is now looking after Boe Gin on a consultancy basis. And already stocks of Boe Violet Gin are selling out. What I love about Bob is that he keeps on working because he loves the trade, and the people in it. He tells me, “It’s more like a hobby than a job!” Good luck to Mark Baird, until last month Head of Alcohol in Society for Diageo. Mark has been a force for good in the licensed trade for as long as I can remember. From supporting the BEN to backing
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Best Bar None and of course leading Diageo’s Learning for Life activity. He has also been heavily involved in lots of other trade bodies over the years. I really hope we are not going to lose him from the trade. Although I am sure his son in Canada would like to see a bit more of his dad. Another key Diageo employee leaving soon is Catherine Conaghan, UK Commercial Sales Manager, who is a well kent face in the trade. She wraps up in June. She is ready for new challenges...so she says, “feel free to get in touch!” Congratulations to Mario Gizzi and Tony Conetta of the Di Maggio’s Group (DRG) – the company made it into the 18th annual BDO Profit Track 100 league – which ranks Britian’s private companies with the fastest-growing profits over three years. Their profits grew an average of 89% a year to £6m in 2016. These figures took them to 29th place in the UK. Martin Gill, of BDO in Scotland, commenting on the results said, “With Brexit and more uncertainty looming, it is companies like these with their natural energy, ambition and entrepreneurial spirt that will help the UK economy thrive.” He is not wrong.
V Flexible Bains marie hot cupboard carvery unit with heated curved glass gantry overshelf. l Totally mobile on four castors. l Stainless steel construction. l Independent controls to hot cupboard,
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SIG Contracts are bespoke banquette seating specialists. We are an established family business with over 80 years combined experience. With the leading styles we can produce any seating to complement your premises. We have various different high quality fabrics to suit any premises. Our products range from bespoke banquette seating, tub chairs and side chairs to sofas and soft furnishings that includes headboard pelmets, cushions made to any size required We were delighted to be involved in the refurbishment of The Swan every success to the team.
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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.
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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
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ROUND UP Boclair celebrates first birthday
oclair House Hotel in Bearsden, Glasgow celebrated its first birthday and raised over £4,000 for charity recently. The venue hosted a Great Gatsby themed party, and funds raised on the night went to charity – Glasgowbased, Cure Crohn’s Colitis. As you can see guests and staff dressed up in their finest 1920s attire. Craig Haddow, General Manager, Boclair House Hotel said, “A fantastic night was had by all and all our guests made a spectacular effort to get into the Great Gatsby theme. We’re delighted to support the Cure Crohn’s Colitis charity and to raise much needed funds for their vital research into these debilitating diseases.”
est Bar None Glasgow launched its 2017 initiative last month This year represents the 13th year of the successful programme in Glasgow and was originally set up to work closely with the licensed trade in pubs, bars, nightclubs, restaurants and hotels across the city funded by Glasgow City Alcohol and Drugs Partnership as part of Glasgow’s strategy. In 2016 Best Bar None Glasgow had its best year to date, with 67 venues receiving a Gold award, 20 Silver and 1 Bronze Award. Pictured Jo Graham of the BII, Eleanor Lee, Operations Manager Community Safety Glasgow and Superintendent Stuart Carle.
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: firstname.lastname@example.org w: dramscotland.co.uk Editor Susan Young • Chairman Noel Young • Editorial Annabelle Love, Mairi Clark Advertising Lucy McGovern, Sylvia Forsyth • New Business Lisa Clifford • Production Lorraine Gourlay • 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 2017. Printed by Stephens & George Print Group. 46
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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.
■ ■ ■ ■ ■ ■
In Hotel Restaurants and Bars In Barista Bars In Coffee Lounges To Cater for Employees In the Events Area In Office Floor Solutions
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DRAM MAY 2017