Dram 286 June 2014

DRAM

286 DRAM MAGAZINE JUNE 2014 ISSN 1470-241X

DRINKS RETAILING AND MARKETING

ORAN MOR TOASTS 10TH ANNIVERSARY JUNE 2014 DRAM

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Three cheers!

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• At McEwan’s we’re already the market leaders in Premium Bottled Ales and Keg Ales, and we’ve used this knowledge to introduce a new range of flavoursome Cask ales • Scottish brands are key and account for 65% of value in the cask market* • Also available in 500ml bottles • Available now with supporting POS

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286 259 DRINKS RETAILING AND MARKETING

WELCOME

W

elcome to another bumper issue of the DRAM which just goes to show how much is going on in the Scottish licensed trade. This month we have features on the new look Craigellachie Hotel, and the Alston Bar and Beef. Oran Mor celebrates is 10th anniversary on 3rd June - so as you would expect we have a feature charting the progress of what has become one of Scotland’s favourite venues. Jamie Allan takes a look at the beer - what the World Cup offers and a look at Craft too, while he also interviewed Iain McPherson at Panda & Sons. As usual we also have the latest news on what’s new and what’s happening. Our Summer Cocktail book is also enclosed.

Next month we have all the finalists from the awards... so be sure and look out for it.

Susan Young Editor susan@mediaworldltd.com

CONTENTS

June

2014

FEATURES

13 18 22 24 34

CHEERS TO BEERS

Jamie Allan gives you a clue on what beers to stock this summer.

COCKTAILS & PANDAS

Licensee Interview. Jamie Allan caught up with Iain McPherson or Panda & Sons.

dram awards 2014

How and where to get your tickets.

ORAN MOR CELEBRATES 10TH ANNIVERSARY

Susan Young talks to Colin Beattie about the success of Oran Mor.

Design Focus

Craigellachie Hotel, Banffshire and Alston Bar & Beef, Glasgow.

REGULARS

04 08 40

NEWS

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

BRAND NEWS

All the latest brand news.

Sue Says

Straight talking from our very own Editor.

JUNE 2014 DRAM 3

New craft brewery Drygate Brewing Co, a joint venture between Williams Bros. Brewing Co. and C&C Group, has launched in Glasgow. Built on the site of a derelict 1960s box factory, the brewery is expected to produce up to one million litres of craft beer in its first year. The site also features a restaurant, an upstairs beer hall, a rooftop beer garden and a multifunctional venue space.

Managing Director Scott Williams said, “I was approached by C&C Chief Executive Stephen Glancey who had been watching what other international breweries were doing, particularly those in the US, and he wanted to break the mould here too. He

admired what we were doing at Williams Bros. He showed me the Drygate building and said ‘There’s a blank canvas, what can you do with it?’

For both us and C&C Group, Drygate is about investing in the next generation of craft brewers, letting them take the reins and brew fearlessly.”

The restaurant operation is led

by The Vintage, the Edinburghbased gastropub, also owned

by William Bros., who promise to serve ‘fearless food for the soul’. The beer hall has 24 beers on tap as well as a bottled range of 200, and features a panoramic glass wall that allows visitors to view the brewing process from the comfort of their seats.

A new gin and cocktail bar is set to launch in the basement of Edinburgh’s Rutland Hotel, featuring its very own on-site stills. The, as-yet unnamed venue, will be operated in conjunction with Edinburgh Gin, and will feature a visitor centre that allows guests to flavour their very own take-home gin. The bar will take over the visitor centre space from 4pm daily.

Spearheaded by gin aficionado Bruce Hamilton, the bar will have a strong focus on Scottish brands as well as a rotating cast of international brands of Mother’s Ruin. The official launch date is June 14th, coinciding with World Gin Day.

Stay Central in Edinburgh’s Cowgate has undergone a refurbishment.

The hotel has been transformed by designer Jim Hamilton and now has a host of quirky features for its budget travellers who include business people as well as backpackers. Says Jim, “Covering the basics that everyone shouts about such as free wifi, comfortable beds and great showers, the new-look hotel now has bespoke stencil art in the rooms and a lively and quirky check-in and bar area.”

Have you heard?

4 DRAM JUNE 2014

Clouds and Soil

MacDonald Opens in Finnieston Ox and Finch has finally opened its doors on Glasgow’s Sauchiehall Street. Taking over the site of the former Konaki in the Finnieston area. The restaurant is owned by Street Food Cartel owner Jonathan MacDonald, and in the few weeks since opening the food has already garnered rave reviews.

Jonathon told DRAM, “In the short time that we’ve been open we’ve been extremely

busy. The food’s been very well received and we’re seeing a lot of happy customers. It’s a simple concept really, I want to serve good, fresh food in a pleasant, relaxing atmosphere.

“Opening my own restaurant has always been the long-term plan, it was just about finding the right venue and the right opportunity. I’d been looking for roughly two years and I’m delighted with the site, it’s in a great area.”

NEWS

www.dramscotland.co.uk

Clouds and Soil Opens Bond No 9 owners Chris Flint and Kara Anderson have opened a new venture, Clouds and Soil at Picardy Place in Edinburgh. Kara told DRAM, “We were approached by The Iona Pub Partnership; they were looking for independent bar owners to take over the venue and they were big fans of the work we’d done in Bond Number 9. We worked together on a few concepts until we finally found one that felt right.”

Going with the tagline, ‘Sipper, Supper, Sleeper’, the venue is set in a five story townhouse. The main bar is situated on street level. Kara said, “Because of our reputation of Bond No 9 we felt that we had to feature quality cocktails at Clouds and Soil, but we were determined to have a first rate wine list too. With crowds from the nearby shops and theatre right on our doorstep we felt that an extensive wine selection would be a real attraction.”

The venue also has a restaurant on the first floor, and an adjoining Hendrick’s sponsored private dining room features a leather writing desk as a table, taxidermy mice and a stag-head chandelier.

A separate basement bar is used for private functions, and four boutique hotel rooms will open in the coming months.

Touch Nightclub has opened on Glasgow’s Sauchiehall Street, directly above Mexican restaurant Juan Chihuahua. Owned by Hold Fast Entertainment, the club holds the space previously occupied by O’Couture.

Hold Fast’s Group Marketing Manager Andy Clark told DRAM, “When we relaunched as Touch we decided that we wanted to go ‘higher end’ than the other clubs on Sauchiehall Street, catering to over-21s and the bottle-and-booth culture that’s developed in Glasgow’s club scene. The lounge area now plays house music, and there’s really nothing like this in the area.

“We’re still finding our feet and figuring out what nights are going to be best for us, but we’ve managed to stay consistently busy since opening a couple of weeks ago.”

Although both venues are being kept separate for the time being, there are plans afoot to eventually offer food and drinks packages with Juan Chihuahua.

The secret’s out: Maclay Group’s new venture on Renfield Street, Glasgow is to be called The Raven. The group recently purchased the site, formerly The Bay Horse, through its acquisition vehicle The Thistle Pub Company.

Although the opening date is yet to be revealed the concept and branding is very similar to Maclay’s Edinburgh bar Clerk’s, so expect slow smoked food and craft beers aplenty.

n.b. bar & restaurant

CLUB GETS NEW NAME

Tony Johnston, founder of Peckham’s cafe and deli chain, has gone into business with Stefan King’s G1 Group having sold a porportion of his company to the Glasgowbased entrepreneur. The deal includes the Peckham’s site on Glassford Street which closed earlier this year, and which is understood to be earmarked for a new boutique hotel, as well as his Hyndland Road shop and newly opened Hyndland Fox on Clarence Drive. Tony is still fronting the business, although the staff are employed by G1.

Pub Group JD Wetherspoon has unveiled plans to convert the Empire Bingo venue on Nicolson Street, Edinburgh, into a bar.

The site was purchased for £1.5m and it covers an area of over 4000sq ft. It is located over two storeys. The proposal has been condemned by local residents and politicians alike, who are concerned that the size of the bar would attract large numbers of drinkers to an area already renowned for being an anti-social hotspot. The plan has also proven controversial amongst the area’s licensees, who see the move as further threatening the street’s independent bars.

The Ceres Inn and Ceres Highland Games have joined forces to commission a commemorative 10 year old single malt whisky marking the 700th anniversary of the Battle of Bannockburn.

JUNE 2014 DRAM 5

6 DRAM JUNE 2014

NEWS ALL THE L ATEST NEWS

Good results for C&C Drinks Companies Back 2014 Commonwealth Games Tennent’s owner C&C Group have announced an operating profit of £102.74m for the year ended 28 February 2014, a 10.6% increase from the year before. The drinks group reported a particularly strong performance in Scotland, following their purchase of Wallaces Express.

Tennent’s operating profits increased by 18.9% to £28.06m, with on-trade volume growing by 3.1%. Despite a 10% decline in Magner’s brand volume in the UK, the brand volume increased by 6.5% in Scotland, with Magner’s Golden Draught up 17.6% Chief executive Stephen Glancey said: “FY2014 is our fifth successive year of earnings growth and our full year outcome represents a robust performance with continued progress against all financial measures. This performance was delivered while managing the change associated with the integration of recent acquisitions in Ireland, Scotland and the US.”

H

eineken and The Famous Grouse have been announced as official sponsors of The 2014 Commonwealth Games in Glasgow.

Heineken was first to the fray at the end of April. John Gemmell, Heineken Trading Director for Scotland and North East said, “We are delighted to be officially associated with the Games and will be working hard to help create a spectator experience second to none. We have been chosen for our significant experience in this area and for our popular brand portfolio.

“For adult Games visitors, the opportunity to enjoy a cold beer or cider while watching world class sport, or with a meal, will add to the quality service offering and choices available at venues. Furthermore, we have a strong record in promoting moderate

consumption and will be working with the Games organisers to ensure that the Games are a safe, secure and enjoyable experience for all.”

Famous Grouse revealed their sponsorship late May, announcing the status as the official whisky of The Games. The agreement also sees The Famous Grouse’s parent firm Edrington join the 2014 sponsor family.

Ian Curle, Edrington Chief Executive, said, “We’re excited about this perfect partnership. Edrington was born in Glasgow and over 150 years it has grown and developed to become an international business. That same spirit and dedication to excellence is at the heart of Glasgow 2014 and we’re very proud to raise a toast of friendship between The Famous Grouse and the friendly games.”

Amisfield appoint IM as distributors Inverarity Morton has been appointed as the UK agent for New Zealand winery, Amisfield. The brand has been absent from the UK for the past five years. The announcement comes just weeks after the Otago-based winery received a royal visit from the Duke and Duchess of Cambridge on their tour of New Zealand.

Inverarity-Morton will introduce two wines from Amisfield into it’s 2014 wine portfolio, Amisfield Pinot Noir 2011 and Amisfield Sauvignon Blanc 2013.

Ian Cumming, Commerical Director at IM, said, “We have long admired the wines that have come out of this winery and have been knocking at their door since 2012 to aid their re-entry in the UK. There will be a lot of excitement in the trade about this news and we’re looking forward to the first shipments arriving.”

The Red Brolly Inn at Ballinluig, a new familyfriendly restaurant, cafe and lounge for the Highlands, has just opened. The Inn, which was formerly The Ballinluig Hotel, has been totally refurbished by owners The Fusion Group.

“We are very excited to finally open the doors here at The Red Brolly Inn,” said Alex McKie, Fusion Managing Director. “We are extremely keen to hear what the public think of this new venue. We have breathed new life into a building which has always enjoyed a fantastic central location for travellers.”

Seventy Group a step further with plans for luxury hotel

The Grapevine restaurant in Bothwell is under new ownership. Lynne McDougall and Derek McKinnon have taken over the lease, and hope to re-establish the restaurant in both the local and wider community with Chris Neely coming on board as chef.

Lynne told DRAM, “The restaurant had changed hands a few times in recent years, and we’re hoping to rebuild its reputation for good, quality food. Chris has a passion for quality food and I thought he was perfect for the role of Chef.”

Perth Councillors have given the green light to developers the Seventy Group to turn its City Hall into a five star, three-floor, 32-bedroom hotel, with roof terraces, while retaining the B-Listed building’s famous exterior. Other amenities would include a restaurant, bar, banqueting facilities and outdoor terrace area. A council statement said the move by the development and control committee meant the application was supportable in planning terms. However the council has asked the Seventy Group to prove the project is financially viable. It said, “In light of this decision, the full council will now

consider how the developers can be given the opportunity to prove the financial viability and long-term economic impact of their proposal.

The application to demolish City Hall will not be progressed until this has been considered.”

The Seventy Group grew out of Wilson Homes, which had been building houses in and around Kinross since 1999. But the diversification into commercial, retail and tourism projects saw the directors create the Seventy Group. The group meanwhile has appointed Edinburgh-based Simpson and Brown, conservation architects, to design the hotel.

JUNE 2014 DRAM 7

BRAND NEWS

ALL THE L ATEST BRAND NEWS

Beer Deuchars IPA Sponsors Rugby’s National League Caledonian Brewery has agreed a four year deal for Deuchars IPA to become the sponsor of rugby’s National League. The move will see the National League in Scotland renamed as Deuchars IPA National League. The brand will be featured on all adult Scotland Rugby League playing kits, as well as on all senior international shirts until the Rugby World Cup in 2017.

Andy Maddock, Managing Director, Caledonian Brewery said, “Our sponsorship of the Scotland international team during the recent

World Cup was a great success. We experienced a very positive response from consumers, not just in Scotland, but around the World, so this is a tremendous agreement for Deuchars IPA. We want to support grass roots adult sport and also support Scotland on the international stage, so to be involved with a growing sport like rugby league in Scotland is a great opportunity.

This agreement enables us to connect with current and future Deuchars consumers and gain extra exposure for the brand”.

PPL

Wine

Tsingtao Back British Superbikes

Tennis Whites for Wine

Chinese beer brand Tsingtao have confirmed that its Tsingtao Racing team are to compete in the British Superbikes Championship (BSB) and the Isle of Man TT. The news follows last year’s successful foray into bike racing, which saw the brand increase its exposure in Scotland. Following the BSB round in Knockhill in June last year, Tsingtao secured a range of listings north of the border.

James Wright, International Sales and Marketing Controller at Halewood International, said, “This year’s scope of activity has expanded, with Tsingtao Racing now competing in the North West 200 and Ulster GP tournaments, ensuring that the Tsingtao brand continues to be synonymous with bike racing.”

Cubanisto Launches InBev have launched Cubanisto, a new rumflavoured spirit-beer with an ABV of 5.9%.

The brand will be supported with a strong social media presence and a series of ‘top secret’ House of Mask theme parties across the UK. The beer has lime and citrus overtones and a caramelised and cane sugar character that you would expect from a rum-flavoured product, and InBev will be hoping that the brand can break Desperados’ stranglehold of the spirit-beer category. No on-trade activity is specifically planned for Scotland.

8 DRAM JUNE 2014

Jacob’s Creek, the Official Wine of Wimbledon, has launched two tennis white-inspired limited edition bottles of their Chardonnay and Shiraz to celebrate the fourth year of the wine producer’s partnership with the tournament. Selected venues will be supplied with branded glasses, bunting and other POS to help support the launch, as the brand looks for a surge in on-trade sales with summer here and Wimbledon fast approaching.

Lucy Bearman, Head of Marketing for Jacob’s Creek, said, “We’re excited to announce our Wimbledon activation plans to help retailers and licensees boost sales over the course of the key Wimbledon period. Coupled with the news that summer 2014 may be the hottest on record, this is a key time.”

Disposable keg SYSTEM The Lerwick Brewery on the Shetland Islands is now selling its flagship beers 60º North and Skipper’s Ticket in disposable kegs. Due to the remoteness of their location the brewery had sought to find a more practical means of providing a keg product. The move sees the brewery greatly expand their distribution reach at a time when interest in Scottish craft beer is at an all time high.

Alison Graham, On Trade Sales Manager, Lerwick Brewery says, “The use of disposable kegs is great for our customers – it means we can supply anywhere in the UK and across the world. They work better logistically too – the compact design means that KeyKegs have a 25-30% higher loading capacity than steel kegs. Fewer shipments are required, and empty kegs do not need to be returned, offering both us and our customers savings on transport costs. The kegs are also lightweight and easy to stack, so the KeyKeg system saves valuable space during storage and transport. Everyone in the chain enjoys these advantages – from our distributers right through to the end consumer of our beers.”

JUNE 2014 DRAM 9

BRAND NEWS

ALL THE L ATEST BRAND NEWS

Rum

BACARDI GOLD RELAUNCHES

Bacardi Gold has been relaunched with a 40% ABV, an increase from 37.5%. To support the launch Bacardi are providing 100,000 Cuba Libre glasses for selected bars coinciding with their Release The Bats summer sampling campaign. Release The Bats will see Bacardi ambassadors take to bars across the UK to educate consumers on the Cuba Libre serve, as well as providing on-site training and education for bar staff.

Proof Drinks Joins the Rebellion

Proof Drinks have secured the rights to market and distribute Rebellion Rum in the UK. The brand takes its name from the heydays of piracy, when rum was as synonymous with life at sea as the rebellion embodied by the pirates themselves. Produced in a Caribbean distillery that dates back to 1824, Rebellion is bottled at 37.5% ABV and features three rums in its range; blanco, black and spiced. Rebellion Spiced recently won a gold medal in the spiced rum category at Rhum Fest Paris 2014.

Liqueur

Drink Whatever’s Comfortable Southern Comfort have announced a range of on-trade activities intended to help licensees make the most of the good weather this summer. The brand, which is part of the Bacardi Brown-Forman portfolio, is being supported off the back of a recent advertising campaign which encouraged consumers to ‘Drink Whatever’s Comfortable’. 5000 seasonal visibility kits will be dispersed amongst selected outlets, and a new summer drinking vessel is also planned.

Southern Comfort Marketing Manager Gwen Ridsdale, comments, “The summer of 2014 is set to be a scorcher particularly with key sporting events taking place so we want to ensure we are supporting the on trade and helping licensees make the most of all the opportunities summer brings. Our core serve, Southern Comfort, lemonade and a squeeze of fresh lime is a great summer drink for both sharing and individual consumption and the new visibility kits coupled with the innovative drinking vessels are the ideal products to maximise profits during the all-important sunshine season.”

Makeover for Benedictine

French liqueur Bénédictine has undergone a makeover in time for the summer months, its traditional brown glass being replaced with a stylish green. The bottle also features new, contemporary labels on the neck and front while retaining the stylings of the brand that have remained for the last 150 years.

Paul Curry, Brand Manager for Bénédictine, comments, “Bénédictine is a classic brand with a rich heritage, and that’s something we’ve preserved while updating our bottle this year.

The new bottles would have pride of place in any drinks cabinet, and we think it’s a fantastic next step in Bénédictine’s more than 500 year history.”

Whisky

Laphroaig adds to portfolio Laphroaig have launched Laphroaig Select, the latest addition to the Islay distillers’ portfolio. The whisky is a blending of Laphroaig Quarter Cask, PX Cask, Triple Wood and the signature 10yr expression, which is then matured in new American oak casks, rarely used for Scotch whisky. Fans of the whisky’s famously intense tones of peat and iodine won’t be disappointed, as Master Distiller John Campbell has promised Laphroaig Select offers Laphroaig’s trademark ‘peat reek’, with hints of oak and sweetness.

John said, “Select is an exciting and unique expression that brings 10 DRAM JUNE 2014

together the best of Laphroaig’s flavour profile.

The inspiration for Laphroaig Select comes from perhaps our greatest family owner, Ian Hunter, one of the first distillers to experiment with both ‘new’ American and ‘traditional’ European oak maturation.

As the world’s No.1 Islay malt whisky, we continue to stay true to our long and illustrious heritage, and this expression sits perfectly amongst our awardwinning portfolio.”

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12 DRAM JUNE 2014

CHEERS TO BEERS Whether you’re an avid fan of football or simply can’t stand the sight of it, there will be no getting away from the beautiful game come June 12th, when the 2014 World Cup kicks off in Brazil. Jamie Allan reports.

L

icensees can expect to see a spike in beer sales during June and July, as live football and beer have long been established in the public’s imagination as an old married couple, paired together for longer than anyone can remember and unquestionably inseparable. DRAM takes a look at the upcoming World Cup, before focusing on the recent boom in both the world and craft beer categories.

The volume of world beers now available to Scottish bars is astonishing; Inverarity Morton stock in excess of 50, Dunn’s have approximately 70 available at any one time, speciality supplier Dameck carries just under 1000 world beers and online wholesaler Beers of Europe can despatch up to 1600 brands to your bar’s doorstep at the touch of a button.

That so many beers are now readily available in the Scottish on-trade demonstrates the growth of the world beer category in recent years. Ian Risby, Divisional Manager of the McEwan’s Beer Company, told DRAM that the continuing success of world beers in the on-trade presents an excellent opportunity for licensees to boost sales and increase profit margins. He said, “World and specialist lager continues to be a star performer in Scotland and the category is now worth £101million with sales up 6%, with the share of the On Trade beer market at 11.8%. With more choice available, consumers have become increasingly discerning and we are seeing a shift in habits with lager drinkers moving away from the mainstream in search of more premium beers which have authenticity, character and essentially offer a better experience.”

Faced with such a wide choice, the difficulty for licensees can be in deciding which beers are right for their bars. International brands such as Sol, Corona and Peroni for example are now fairly established in the Scottish on trade, providing high-volume sales and a healthy profit margin. The risk lies in ordering in products unfamiliar to the bar’s clientele that may ultimately sit gathering dust on the shelves. Furthermore, many beers from countries such as Belgium and the US can be prohibitively expensive and difficult to retail without taking a hit on the GP, leaving the bar operator to decide whether the attraction and talking point that a large beer selection brings is worth the reduced margins that follow.

One thing licensees can be sure of during the tournament is increased footfall. In their FIFA World Cup Hints and Tips brochure, official sponsor Budweiser states that 75% of the UK adult population will watch the 2014 tournament, 34% of whom don’t usually watch football at all. These figures will vary for Scotland of course – it’s been 16 long years since the The Tartan Army last had their hearts collectively broken in a major international tournament – but the opportunity remains for licensees to capitalise on the public’s heightened interest in watching

live football that comes with the World Cup. Hugo Mills, Molson Coors’ Sales and Operations Director for Scotland, told DRAM that his company is primed and ready to support their on-trade customers in making the most of the tournament. He said, “The World Cup draws a wider range of beer drinkers into pubs and bars. Publicans need to think ahead and ensure that they are providing a range of products that will bring these sporting events to life this summer. We’ll be providing business builder kits that include replica football shirts, our glassware pack and point of sale materials will also help customers bring the excitement of the World Cup to life.”

Heineken is also well placed when it comes to its range of beers on offer during this period, Says John Gemmell, Trading Director, Scotland, Heineken, “With 32 competing countries and 64 matches, the FIFA World Cup offers an array of opportunities to trial and promote world beers and mainstream lagers that originate from countries that are vying for the prestigious trophy. Why not promote or give increased fridge or counter space to a world beer per match? For example, your ‘Beer of the Day’ could be Heineken on Holland match days or you could make Sol – currently growing by 60% in Scotland– your focus around Mexico’s fixtures.

Other world beers that could feature include Amstel from the Netherlands, Birra Moretti from Italy, Sagres from Portugal and Affligem from Belgium, but remember established brands like Kronenbourg 1664 (France), Foster’s (Australia) and of course John Smith’s from England can also complement this style of promotion or themed evening.”

John Gemmell, “To make the most of the increased footfall that the matches will generate, licensees need to look at ways to keep punters in their bar after the game. Research shows that 55% of World Cup watchers in pubs are more likely to stay on after a match if there are special offers on food and drink and 40% would stay on if an outlet had live music.”

With the international make-up of the World Cup the opportunity is there to take advantage in the recent upsurge of interest in the world beer category, with licensees more likely to stock brands from countries participating in the tournament. So with a potential choice of 1600 beers, which brands should your bar stock?

With the tournament being hosted by Brazil this year Brahma would appear an obvious choice. InBev recently released a limited edition of the beer made from barley grown on one of Brazil’s famous football pitches – tenuous maybe, but about as close as Brahma can get to associating itself with the World Cup JUNE 2014 DRAM 13

CHEERS TO BEERS without infringing on the legal rights of official sponsor (and fellow InBev brand) Budweiser.

Quilmes should be a popular choice with Argentina tipped to go far in the tournament. Spain and Germany are also among the favourites, so stocking brands such as Estrella Damm and Furstenberg should at least guarantee you a couple of weeks worth of sales at least. Ian points at the growth of Spanish beer Estrella Damm as an obvious success story within the world beers category. He told us, “Estrella Damm is the fastest growing world lager in Scotland with sales nearly five times bigger than last year, and accounts for a third of the category growth. We expect to see Estrella continuing to grow over the summer as we have just launched a brand new TV advertising and social media campaign to introduce even more consumers to the beer.”

You can encourage your regulars to cheer on the Azzuri with a Birra Moretti or Peroni, or raise a glass of Stella Artois or Heverlee to the hipster’s favourites Belgium. Of the tournament outsiders Australia usually draw a decent support in Scotland, so stocking Cooper’s Pale Ale could prove beneficial. If you’re looking for a more obscure talking point on your back bar then South Korea’s Hite could do the job, though with group rival Russia favourite to progress then Baltika may prove a more viable alternative. The newly launched Desperados Verde, of French

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origin but with a Mexican twist, can be enjoyed by beer drinkers looking to straddle the fence before declaring an allegiance. Regardless of the beer that you stock or the team you choose to support, the World Cup is guaranteed to provide a big boost to business.

In spite of the hype surrounding world beers it remains important for operators not to forget the importance of offering a broad selection of products. Paul Condron, Marketing Director for Tennent Caledonian, told DRAM, “World and craft beers now account for almost half of total premium lager serves in the On Trade and the number of taps given over to world beers is also increasing within licensed premises. Draft world lager can add around £17,000 to the average outlet’s revenue per year which is an attractive prospect for license holders.

However, says Paul, “While it is important for licensees to keep pace with trends and respond to evolving consumer tastes, it’s all about striking the right balance with their offering. A range focused entirely on world beers or even entirely on local beers would limit success, but the right mix of leading local draught brands and carefully selected world beers is likely to have greatest appeal to consumers.”

Munro’s in Glasgow opened its doors just over a year ago, and has enjoyed considerable success as a quality craft beer destination. Yet General Manager Joseph Lilley told DRAM that the venue hasn’t turned its back on more traditional beer and lager drinkers. He said, “We try and keep a broad range of bottled world beers, from Peroni to Brewdog’s Punk IPA to Weihenstephan, featuring familiar names alongside smaller craft brews and more obscure world beers. It can be quite intimidating to walk into a bar and not recognise any of the beers on the guests board or back bar, and we’re not in the business of alienating people. As much as we like to encourage our customers to experiment with their beers of choice, others tend to know what they want and stick to it – we’re happy to cater to both.”

Gary Lawson from Branded Drinks looks after German pilsners Furstenberg and Riegler, as well as wheat beer Weihenstephan, and is keen to emphasise the importance of the perfect serve when it comes to selling world beers in the ontrade. Gary has been heavily involved in the category since introducing Krusovice to the Scottish market in 1999, and knows the value of a beer’s presentation. He told us, “The key to selling world beers in bars in getting the serve right. The absolute minimum requirement is that the beer is served in the correct glassware. People drink with their eyes, and if their pint doesn’t look ‘right’ then they’re much less likely to order a second. If they are willing to spend the extra cash on a better quality product then they deserve to have it served correctly. Sometimes it feels like half of my job is travelling around delivering new glassware to bars, but it’s worth it.”

Glassware has proven a thorny issue for operators of speciality beer bars. While larger brewers and independent domestic breweries generally provide their glassware free of charge, smaller, international brands often apply a fee per glass.

It’s not unusual to have to pay between £2-3 for a speciality Belgian, German or American glass, and the costs can quickly add up; licensees are all too familiar with their customer’s propensity for stuffing ‘exotic’ glassware into their jackets or handbags, and some have started asking for a small deposit before the glass makes its way over the bar.

An extreme example is the glassware for Kwak, a Belgian brown ale. Shaped like an oversized test tube and paired with a separate wooden handle, the glass sets licensees back £15 per item. Some bar owners in Belgian have been known to demand that their customers leave a shoe behind the bar to ensure the glass is safely returned. Although it remains to be seen whether Scottish licensees will be willing to take such a step, it would at least provide a memorable talking point for their customers.

The rise of the craft beer movement in Scotland has mirrored

We can’t help you with flip flops, sun cream or on the debate of socks with sandals but we can help you make more money from wine this summer...

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JUNE 2014 DRAM 15

CHEERS TO BEERS the category’s success in the United States, albeit on a smaller scale, and the number The market’s nowhere near saturation point, it’s still growing and evolving. We’re seeing of independent Scottish brewers that have flourished in recent years is testament to larger operators getting involved now; people can claim that they’re simply jumping on the level of consumer interest in distinctive, full-flavoured beers. Producers such as the bandwagon, but if they have something different to offer the category then it should the Williams Brothers and BrewDog helped blaze a trail for other beer enthusiasts to be welcomed.”

There are few better examples of larger operators embracing the craft movement than follow, and there are now an estimated 55 independent brewers in Scotland.

Windswept Brewing Co. on the shores of the Moray Firth serves as a great example of the C&C Group linking up with the Williams Brothers, forming The Drygate Brewing the success of Scottish craft beer; the brewery’s marketing manager Julie Smith told Company on the grounds of Tennent’s Wellpark Brewery in Glasgow. As well as a DRAM that despite being founded only 18 months ago they are currently two years microbrewery there is also a restaurant, bar and function suite, and Richard hopes ahead of their business plan. Windswept have four core beers in their range, and are that the business’ success will lead to more bars brewing their own beer on-site. set to launch a fifth at the beginning of June. Julie wasn’t giving much away about the Another example is Charles Wells, who are seeking to reinvigorate the McEwan’s brand new brew, beyond saying that it will be the second in the brewery’s single hop range while also launching other craft ale variants into the market. Ian Risby told us, “The revival of McEwan’s has really gained momentum since then as we continue to shake beside their Tornado IPA. At the forefront of the Scottish craft movement was Innis & Gunn, who formed in 2003. off the brand’s tired image and bring it firmly into the 21st century. We have three new CEO Dougal Sharp about his business’ beginnings, and asked for his thoughts on the cask beers - IPA, Amber and Signature - which have just launched under the McEwan’s name. These new brand variants have a modern, artisan look and we’re just about future of craft beer in Scotland. to bring bottled versions to the on-trade to build on the Dougal told us, “When we launched there was no such soaring popularity of premium branded ales with younger thing as craft beer in Scotland, nobody was making beer drinkers.” interesting beers in 330ml bottles until we broke Belhaven are another large brewer seeking to reinvigorate the mould. I don’t know how to define craft, and we’re their products, and like McEwan’s they have recently not wasting a minute worrying about it. We’re a nonrebranded their craft beer range. Featuring Oak-Aged mainstream beer producer, not everyone will like our Blonde Ale, Twisted Thistle and Scottish Oat Stout product and we’re OK with that. Good beer is the next big amongst others, the beers’ packaging features handthing, it’s not about styles or categories. Anyone who’s drawn images on the label and a strong emphasis on their making flavoursome beer will be successful - craft beer Scottish origin, ticking both the ‘artisan’ and ‘provenance’ is here to stay. I can’t imagine a scenario where people boxes so inherently associated with craft beer. get bored of interesting, big-flavoured beers and return to Says Gordon Muir, Marketing Manager at Belhaven, drinking standard products.”

“Belhaven is a proudly Scottish brewery. In fact we are For Ian Risby, the term ‘craft’ doesn’t necessarily mean Scotland’s oldest brewery. We needed our rebrand to that the beer is produced by a small brewery. He reflect this. Yet the rise of craft beer is an opportunity for explained, “For me, using the term ‘craft’ to describe To make the most of breweries like us – who have been in business since 1719 our beers means there must be something distinctively the increased footfall – to reach a new, younger drinker. So, it was essential unconventional in the taste profile, ingredients or the that the matches will that this brand had a contemporary feel, and avoided the brewing process. Although we are a large brewer, generate, licensees easy clichés of Scottishness.” experimental and progressive brewing is a big part of need to look at ways to The recent rise of craft beers is often attributed to what we do.” keep punters the success of American craft brewers, credited with Another independent Scottish brewer experimenting with in their bar after beginning the ‘craft beer revolution’, a ubiquitous phrase something a little different is Six° North in Stonehaven, the game used by brewers, licensees and journalists alike when who have embraced Belgian brewing traditions in the discussing craft beers. Independent brewers such as production of their artisan beers. The brewery also recently opened a bar in Aberdeen’s city centre, offering 24 draught products and up to Flying Dog, Sierra Nevada and Brooklyn have all successfully imported their products to 365 Belgian craft beers. Sales and Marketing Director Phil Scott told us that craft beer the Scottish market. Samuel Adams remains the number one selling craft beer in the has really taken off in the city. He said, “To use a phrase that’s been coined lately, we’re States, and currently enjoys a great deal of popularity in Scotland’s bars, both in bottles part of ‘The Craft Beer Quartet’ in Aberdeen. Between ourselves, Brewdog, Moorings and draught. David O’Neill, Account Manager for Shepard Neame, told us, “In the last and Casc the selection of quality beers now available in the city is unprecedented. I think 12 months, Samuel Adams has grown 174% in Scotland and the schooner (2/3 pint) the dilution of larger chains and the emergence of independent operators has been glass has proven to be an effective unique selling point. We adopt a “right brand – right hugely beneficial to Aberdeen’s bar scene, and really capitalises on the niche market bar” philosophy and will continue to support outlets passionate about the brand.” for particular products. Our customers want to enjoy quality products in a pleasant The use of the schooner glass has been an important feature of the craft beer serve.

Imported American draught products like Samuel Adams can be expensive, and the drinking environment, as opposed to a chain pub or nightclub for example.”

This view is echoed by Richard McLelland, Director of Williams Bros Brewing Co. smaller glassware allows the beer’s consumers the chance to sample the product who own The Vintage in Leith and Inn Deep in Glasgow. Richard doesn’t anticipate his without committing to a £6 pint. Beer flights are also increasingly popular, providing customers appetite for craft beers dwindling any time soon. He told us, “It’s all part of three to five small ‘taster’ glasses of a craft beer bar’s keg or cask selection. In allowing a life cycle. In the 80s consumers began to take an interest in wine, in its provenance consumers to try before they buy, so to speak, increasing numbers of people will be and how it pairs up with food. The 90s saw a renewed interest in cocktails, and the introduced to craft beer, and the continued growth of independent breweries provides 00s brought great success for both major and boutique spirt brands. It’s beer’s time a steady stream of new and distinctive brews to sample. The ‘craft beer revolution’ in the sun now, and it’s been greatly influenced by the American craft beer movement. shows no signs of abating.

16 DRAM JUNE 2014

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LICENSEE INTERVIEW

M

y editor had suggested that I catch up with Panda & Sons’ owner Iain McPherson, who has made quite a name for himself as one of Scotland’s most talented mixologists.

The perfect opportunity for a meeting arose soon after, as his venue played host to the regional final of Diageo Reserve World Class, the industry’s most prestigious and recognised mixology competition. There was some initial confusion on my part, unaware as I was, that Iain is more commonly known as Yan amongst his friends, and when we were finally introduced he was moments away from his heat in the competition.

Iain would go on to add another victory to his impressive CV, advancing to the UK Final at the end of May. After the entrants enjoyed a quick celebration drink I was able to sit down with him and ask about his beginnings in hospitality. Iain told me, “My first job in the trade was at The Outsider Restaurant on George IV bridge. I was studying Marketing at Heriot Watt University and I worked as a dispense bartender; it was a dispense only bar so it was a good environment to pick up the basics of bartending at a more relaxed pace. After about six months I made the move to The Voodoo Rooms, which really kick-started my career in hospitality – I went from being a bar-back to a member of management within a year and a half, before eventually being offered the General Manager position.

“It was a fantastic company to work for, and I was fortunate that when I started there was already an extremely talented group of bartenders from whom to learn from, all of whom have gone on to great things; Nick Ravenhall, Ryan Chetiyawardana and Ben Carlotto to name a few. It was daunting at first, of course, but I’m incredibly competitive and I never want to get complacent.

My whole career has been one of constant progression and improvement, and The Voodoo Rooms was the perfect environment for me to learn my craft and really challenge myself.”

There’s a huge leap of course from being a budding mixologist to becoming a business owner. I asked Iain when he first envisioned owning his own bar. He said, “When I was being taught by all of these amazing bartenders they kept telling me that if I kept my head down and worked hard I could make a real career out of the industry either as a brand ambassador or a business owner, and that really planted the first seeds in my mind about eventually owning my own bar. I’ve done some ambassador work in the past – in fact, I’m currently doing some work for Emporia Brands, putting young bartenders and off license workers through our course called The Language of Fine Spirits – but I’ve always felt that it was quite a political profession, and I wanted to be my own boss.

“I began writing my business plan before I became GM at The Voodoo Rooms; I wasn’t ready to move up to the level of ownership then, but I kept tweaking it as I worked and after three years I knew that I was at the stage where I was ready to own my own bar. I really can’t say enough about The Voodoo Rooms. They were extremely supportive of me, and I even worked part-time at Villager, which is owned by the same company, while Panda & Sons was being renovated.”

Iain formed Panda & Sons with the help of his friend and business

18 DRAM JUNE 2014

COCKT AND PA

partner Sam Chapman, whom I met whilst Iain was partaking in the competition. Iain told me, “I met Sam on the first day of university in 2005, and we just hit it off. One thing I’ve particularly appreciated is that he’s always trusted me, and he gave me complete freedom with the concept. Our relationship has worked out well.”

Iain and Sam have combined to create a truly special bar in Panda & Sons. The branding is distinctive and striking, featuring a family of four pandas whose portraits adorn the bar’s walls and inspire its drinks menu. I asked Iain where the inspiration for the name and branding came from. He told me, “My nickname’s Panda, so the name came from there. Also, everyone likes Pandas, don’t they? The ‘& Sons’ is intended to lend a vintage, family feel to the bar. We worked closely with Via Fang, a Taiwanese artist, on the bar’s artwork and branding. I saw her work at Under The Stairs and fell in love with it; funnily enough I knew her personally already but wasn’t familiar with her work.”

BY JAMIE ALL AN

TAILS ANDAS The bar’s exterior is modelled closely on the prohibition era speakeasy fashion, and is thus intentionally difficult to spot for those not in the know. Sandwiched between a newsagent and an estate agent, the bar’s frontage echoes that of a traditional barbershop and there’s no obvious signs that the venue houses one of the city’s best cocktail bars. After braving the front door and descending a flight of stairs the first time visitor is stopped rather promptly in their tracks by a vintage bookcase. Pull the correct book however and you’re spirited into a warm, vibrant bar with a relaxed and welcoming atmosphere.

Iain said, “It was always very clear in my mind that I wanted a high-end, speakeasy style venue, that wasn’t overly intimidating or pretentious. It was important to me that the bar had a homely feel, and that our service was good quality, friendly and welcoming. We want to be accessible to everyone, and given the diverse crowd that comes through our doors each day I would say we’ve been largely successful in that. The staff have really

grasped the concept and gotten behind it. You can teach bar and waiting skills, but you can’t teach personality and that’s what’s truly important.”

Bartender Michael Braun is a great example of this. Although Iain won the Diageo Reserve World Class regional final, Michael must have been a very close second. In the competition’s final round each entrant was asked to prepare six different cocktails in eight minutes, demonstrating brand knowledge, flair and, of course, pace; like Iain, Michael wowed the judges with his display, and bartenders of his caliber are clearly important to the ongoing success of Panda & Sons. Iain said, “I met Mikey in the finals of this competition last year – we had both won our respective regions, and immediately hit it off. When I knew we were opening Panda & Sons he was one of the first people I contacted for a job, he’s a top-class bartender. On days like today we’re in direct competition of course, but we’re still good friends.”

Although the bar has only been open since November, Iain is already planning his next move. He told me, “We’ve been open for six months now, and although we weren’t necessarily expecting the world it’s gone much better than we’d ever hoped. We have a 10-15 year plan of where we want to go from here – I hate complacency and always want to be looking ahead. We now want to be multiple bar owners, to keep growing organically by re-investing our profits without getting ourselves in debt. We hope to open another bar in Edinburgh, and from there expand into the rest of Scotland.”

Iain’s passion for the industry is apparent, and when I asked him about his personal philosophy towards hospitality his answer revealed the extent to which he dedicates himself to his business.

He told me, “Man-management and psychology are crucial in this trade; you sell your philosophies to your staff, but you also have to understand what people need individually to get the best out of them. I’m very hands on as an owner, I’m always behind the bar. As much as I trust the rest of the guys I still want to pop-in on my days off to get a feel for how business is going. I was working up to 120 hours a week during the refurbishment, and 90 hours during our opening weeks. I’ve managed to get that down to an average of 60 hours now – you can only do 90 hours for so long before you begin to lose a sense of who you are, and I realised pretty quickly that I needed to take a step back.”

It’s hard to imagine Iain having much spare time on his hands, though he assured me that he does manage to fit in a social life away from Panda & Sons. He said, “I like to exercise; I’m a keen tennis and rugby fan and enjoy playing both. I also love travelling and am fascinated by history – I was given a history encyclopedia when I was nine years old and my passion grew from there. Marketing also remains a keen interest for me.”

And on a night out? “I tend to visit the bars in Panda & Sons’ immediate proximity, such as Lucky Liquor, Bon Vivant and Bramble, as I know I’ll always get great drinks and service there.”

With his personal ambition and passion for the business it’s not hard to envision Iain going on to greater success. With Panda & Sons proving as popular as their cousins in nearby Edinburgh Zoo, cocktail lovers will be hoping there’s another addition to the family in the near future.

JUNE 2014 DRAM 19

Obituaries Billy Peterkin 5th June 1954 - 3rd May 2014

T

he Scottish licensed trade lost one of its real characters last month when Billy Peterkin, 59, was tragically knocked down in Puerto Banus while he was on his stag weekend. Billy was just about to tie-the-knot with his long-term girlfriend Emma Gallagher and he, according to friends, had never been happier. Certainly the last time I saw him he was waxing lyrical about his lovely daughter.

I first met Billy more years ago than I care to remember, probably at Victoria’s, which at the time was owned by James Mortimer, and which was where Billy used to hang out late at night (and I hung out occasionally). His bar The Nile was ‘the’ place for Glasgow’s ‘in’ set at the time, and a popular haunt of footballers. It was usual to start out at The Nile and finish your evening at Victoria’s but I met him professionally when he opened Media next to the Evening Times new office and planned to turn it into a new ‘press club’. He gave me a call, and a tour of his latest bar and club and from then on over the years he was quick to pick up the phone to tell me about his latest place or to complain about something in my

editorial, but that was Billy. He was full-on, 100% of the time.

He was also a full-on Rangers supporter 100% of the time and was well kent at Ibrox. It was fitting that a large number of past and present players, staff and management turned out for his funeral, including Ally McCoist. In fact footballers from both sides of the old firm turned out alongside 600 other mourners to pay their respects.

Billy’s business partner and friend Hugh O’Donnell was also at the funeral. He and Billy had owned Seventh Heaven together and had also co-owned Da Luciano’s and Silverwells in Bothwell.

However they sold Da Luciano’s two years ago to another friend Stewart Gilmore, who renamed it The Bothwell Brasserie.

I once described Billy as colourful and he asked me what I meant, I said, “Colourful...lively,” I explained. He was loud, he laughed, he was gregarious, loved a party, loved his friends.

Was always the first one with a story to tell, often at his own expense. He liked the good things in life. Enjoyed his golf, and certainly liked his clothes. At the DRAM awards he would always get into one of the characters. I’ve seen him with wigs on, moustaches’s on and laughing his head off. He was cheeky, demanding at times, suave, a bit mad... but most of all he was unforgettable. At his funeral Andy Cameron said, “What a man, what a character. You will be missed, son.” He certainly will.

Susan Young

Walter Morris 1954 - 2014 Walter Morris, another character in the licensed trade, passed away on the 12th May, and it was another packed funeral. Walter who was regarded as one of the real gents of the licensed trade came from a traveller background. His first venture into business was the opening of the Treasure Island Arcade in Jamaica Street before going into the licensed trade. His first outlet broke the mould - The Cul De Sac bar and restaurant in Ashton Lane which opened approximately 30 years ago. It was the first bar to open in the lane, which has become of the most popular places to drink not only in the West End but in Glasgow too. He was also the first person to open a stylish bar and restaurant in Glasgow’s South Side on the site of what is now the Clockwork. Other bars he owned included Nicos and the Sub Club in Glasgow and the Gilded Balloon in Edinburgh. Although sometimes an operator he latterly leased his places out and built a substantial property portfolio.

Says Robert Hodgens (Bobby Bluebell), a friend of more than 30 years, “He was a much loved figure in the West End of Glasgow,

20 DRAM JUNE 2014

and was a well travelled man capable of embracing many different interests including music and in fact recorded for a major label and managed groups who achieved great things in the charts.

However, he always said his greatest achievement was his marriage to Lisa and the beautiful children - Jenny, Maisy and Luke that they brought up together. He was my friend and he was a joy to have known.”

Another friend, Colin Barr, adds, “He was a great squash player and golf was a passion. The West End boys all used to play golf on Fridays. He recorded ‘Slow down for a second’ which gave him a slot of Top of the the Pops, and it was lovely to hear it played at his funeral. Many of his friends didn’t realise it was his single.

He ducked in and out of music, a bit like myself he liked to have a wee go at a lot of things. He was a lovely man, and will be sorely missed.”

Thanks to Bobby Hodgens and Colin Barr

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ORAN MOR CELEBRATES 10 YEARS

BY SUSAN YOUNG

W

hen Colin Beattie first took me around Kelvinside Parish Church, which was to become Oran Mor, pigeons were still nesting in the rafters and the basement was flooded.

He painted a picture of a venue which he hoped would become a firm fixture in Glasgow's West End and part of Glasgow's culture.

Before he could start building, however, 13 tonnes of guana... (that's bird droppings to you and me!) had to be removed!

Eighteen months later the venue opened, but from day one it grabbed and held the attention of all that visited it. I don't think anyone, except for perhaps Colin, would have imagined that a decade later not only is Oran Mor an iconic Glasgow venue but it is famous the World over. In fact it is hard to imagine it not being there. It definitely lives up to its definition the 'great melody of life'.

Annually around a million people pass through its doors – at capacity the building caters for in the region of 2000 people but as General Manager Sandy Gourlay explains, “We count people in and out, and by 8pm at the weekend we can have had 1,400 through the doors, and that's not counting our evening customers.”

Oran Mor's first event in the auditorium was Colin's daughters wedding, and since then it has played host to loads more weddings of all shapes and sizes. In fact my own mum re-married there. It has played host to conferences, product launches, charity functions, and concerts of famous and not so famous artists. The success of the venue has filtered down to the events that it supports such as “A Play, a Pie and a Pint”. This lunch-time theatre has been credited with putting the oomph back into Scottish theatre. It has provided an outlet for creative talent in

Scotland. As a result theatre here is thriving.

When Oran Mor launched in 2004 the investment was somewhere in the region of £6.5m, and since then a further £3m has been spent. Says Colin Beattie, “We've spent over £9m, but with a million people coming through our doors every year, it has been worth every penny.”

I asked him where he first got the idea from. Says Colin, “The concept came from the experience I had working for Mayfest. From the mid-80's to the mid-90's I was involved in its operation with Billy Kelly. We were the first to use the Fruit Market as a venue and we built and created the Renfrew Ferry. We put on a variety of different acts from comedy with folk like Jo Brand, Lily Savage and Rory Bremner to live music such as the Tom Robinson band and Nina Simone. In fact the Renfrew Ferry probably played host to Scotland's first ever Karaoke night too. The success we had at Mayfest gave me the idea for a venue like OranMor. I wanted to run a Mayfest all year round.

I looked at the Partick Market which was too small, and the old Creme de la Creme.

But when I heard that the Kelvinside Parish Church was for sale and I jumped at the opportunity. It was the ideal building in which to create a 'built for purpose' venue.

We created it so that we could have five events going on simultaneously at the same time.”

When the venue opened, with a capacity of 2,000, it became one of the biggest venues ever to open in Scotland. At the time I remember some fellow members of the licensed trade suggesting that it would never do the revenue needed for the upkeep. The thought of bringing in revenue of £100K a week seemed out of JUNE 2014 DRAM 25

the realms of possibility. To put it into perspective, at the time The Horseshoe was still Glasgow's most popular pub and on a good week did £40K... but right from the off Oran Mor did just that. Says General Manager, Sandy Gourlay, “We consistently do well in excess of that now.”

The success of the venue is down, there is no doubt, to its versatility.

The Grand Auditorium with its meticulously hand-painted ceiling and walls by Alisdair Gray, depicting Birth, Life and Death, as well as various philosophical quotations on the meaning of life, is a work in progress, and it probably always will be. It is Scotland's biggest piece of public art. Says Colin, “It is spectacular.” I agree.

However, Colin explains, Alisdair is not the only artist to have his work displayed at Oran Mor – Bill Blackwood, Adrian Wiszniewski, Sandy Moffat, John Clark, Sheila Tandy, Lizzie Lockhart, Jim Lambie and Ranald McCall – to name but a few, have contributed to stained glassworks, murals, sculptures and paintings. There is also a major piece of work by George Wylie 'Mitigation of Woe'. Says Colin, “It lifts my spirits.”

The venue in the basement not only hosts the award winning A Play, a Pie and a Pint lunchtime theatre, but evening performers have included Joss Stone, Simply Red, Patti Smith, James Grant, Dr Hook, The Proclaimers and Amy Winehouse and too many others to mention. The Private Dining Room (PDR) is one of Scotland's most coveted private dining venues, while the Brasserie Late Night bar is 26 DRAM JUNE 2014

an institution in the city. The John Muir room is set to come into its own this year with a small refurbishment planned.

But back to A Play, a Pie and a Pint - an initiative that rose out of the success of Oran Mor and which has gone on to almost singlehandedly restore the fortunes of Scottish theatre. David Maclennan brought the original idea to Colin and he didn't just embrace it, he has backed it over the last decade and is proud of its success.

Colin comments, “We are just about to enter the Guinness Book of Records for the most amounts of original plays staged in a season.”

While Director David Maclennan says, “Over the last ten years Oran Mor has become an oasis for artists, musicians, writers and actors. It's been a wonderful place to work and a great place to relax. It may not have an Arts Centre sign above the door but it's the busiest venue of its kind in Scotland. I've been incredibly lucky to work there with Colin Beattie and Sandy Gourlay, his General Manager, and all their staff and it's their support which has made A Play, a Pie and a Pint the success it has become. Shows from PPP have been performed from Australia to Alaska, from Beirut to the Bahamas, from the Netherlands to New York and almost everywhere in between - where Oran Mor leads, the rest of the world follows."

While writer Ian Pattison comments, “David MacLennan and Colin Beattie are both risk takers who are used to seeing their ideas, however mad, coming to life. Promoting lunchtime theatre in a

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1.

2.

3.

4.

converted church must have seemed like an excellent opportunity to lose money, hair and sleep so naturally, being visionaries, they leapt at the chance. To the amazement of everyone, except themselves, the idea has worked. A Play, a Pie and a Pint, or PP&P as we aficionados call it, is now in with the bricks and the stained glass windows as an integral part of the nation’s cultural scene. People learn and practise their craft thanks to PP&P. Just as important, they eat and pay their rent thanks to it too.

Now Oran Mor and A Play, a Pie and a Pint are ten years old. If we’re not careful, we’ll have a Scottish success story on our hands.”

He concludes, “PP&P has ensured that for a generation of Scottish writers the taste of mutton pies is for us what madeleines were to Proust.”

The bar itself at Oran Mor is a one off. The gantry is a mix of oak and mirrors and authentic cooperate whisky barrels moulded in to the design. It also features a 'snuff mull' which Colin admits dictated the whole design of the gantry, with the four barrels signifying the four whisky regions.

The walls are adorned with paintings of customers past and present, while the panels on the ceiling have been hand-painted.

Says Herald diarist Ken Smith, "I could tell you about the quirky objects in the bar, the quality of the fittings in Oran Mor, the extensive range of drinks, but in truth it's the folk you meet in Oran Mor that make it.

I walked in last week and within five minutes someone had come over 28 DRAM JUNE 2014

to tell me a story for the Herald Diary, an actress had told me what show she was about to do, and an old friend came over to say she had hoped to bump into me. And all this was before I'd even sipped from my first pint. It's a home from home."

His view is shared by the thousands of people who come through the doors every week for a wee drink or two. Unusually it is one of the few bars in the city, which despite the name meaning 'The Big Song', doesn't play music – it’s the music of the chatter that makes Oran Mor sing.

John Gemmell of Heineken comments, “I cannot believe it is now 10 years since we embarked on the journey with Colin to support him with the building of Oran Mor. He had incredible imagination and vision from the very beginning and talked about how he thought it might evolve. He has created a space that continues to intrigue. At Heineken we are immensely proud to have Oran Mor as a showcase for our beers and ciders. Oran Mor is a living and breathing entity that has become an icon in Glasgow. I am convinced that the next 10 years will be every bit as interesting.”

Colin also believes the success that Oran Mor enjoys is down to the people that work there. He says, “Many of our staff have come up through the ranks and the people featured on the cover have all been responsible in their own way for helping me build Oran Mor into the success story it now is.”

Everyone who knows Colin knows that he is famous for collecting

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ESTABLISED IN 1895, THE FAMILY OWNED AND AWARD-WINNING FIRM OF GORDON & MACPHAIL IS ONE OF THE UK’S LEADING INDEPENDENT WINE AND SPIRIT WHOLESALERS AND THE PROUD OWNER OF BENROMACH DISTILLERY. With an extensive portfolio of products including an unrivalled selection of Single Malts, premium spirits, wines, craft beers and ciders, servicing both the on and off-trade.

Gordon & MacPhail’s services include: · Range management, merchandising and POS for the off-trade · Staff training · In-house wine list service · Flexible ordering – mixed cases available and a low minimum order level · Customer Own Label products · Supportive, professional sales representatives covering the whole of Scotland

PROUDLY SUPPORTING THE LONG ESTABLISHED ORAN MOR WHISKY BAR ON THEIR 10TH ANNIVERSARY AS WELL AS THE CRAIGELLACHIE HOTEL FOLLOWING THEIR FANTASTIC REFURBISHMENT.

CONTACT A MEMBER OF OUR UK SALES TEAM FOR MORE INFORMATION

JUNE 2014 DRAM 29

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Photographs: Peter Sandground

unusual items – and Oran Mor is the perfect place to display them.

From the former SFA table in the private dining room to the writing desk formerly owned by Cockburns Of Leith which was allegedly used

by Sir Walter Scott. There is also a sculpture of Chic Murray, Billy Connolly created by David Annan, just waiting to be erected on the North side of the building. Says Colin, “It is completed, and cost in the region of £100K, but it is currently in storage as I am still waiting for planning permission.”

When I ask Colin what was his most memorable event at Oran Mor was he hesitates, “There have been so many” and then said, “I think the charity events that the likes of James Grant, Bobby Bluebell and Justin Curry put on are all memorable. We have always endorsed charity nights under the Spirit Aid banner. This charity, run by David Hayman, is our charity of choice and we have donated a converted ambulance.” Colin has just received the honour of becoming a keeper of the Quaich and he fully intends to uphold the tradition of promoting whisky to all. Says Colin, “It was a tremendous honour. I think our whisky awards are a real success story and this year we will launch our own Oran Mor Whisky. I am also planning on opening a new Whisky Emporium in Glasgow.”

As for guests that have been a pleasure to entertain at Oran Mor Colin says one of his favourites was Kate Moss, and recalls how Amy Winehouse said the Private dining room was the plushest dressing room she ever had.

30 DRAM JUNE 2014

Colin believes that the reason that Oran Mor is so much part of Scotland's culture today is because it is a “coverall”. He explains, “It is a real social hub that caters for everyone.” He concludes, “The success of Oran Mor has also come about because of its affiliations to my other pubs Granny Gibbs, the Lismore and the Ben Nevis. We create safe environments for people to enjoy.”

Ten years in and there is no stopping him. Next month the Oran Mor Hotel opens, and it will include serviced apartments. He also has plans for a new sculpture; there is a rumour it might be of two whippets!!

1. Private Dining Area.

2. Main Bar Area.

3. Whisky Bar. 4. Brasserie.

5. Colin picks up Lifetime Achievement Award.

6. Oran Mor is a stunning wedding venue.

7. Colin with Tim Morrison at The Whisky Awards hosted by Oran Mor. 8. Whisky Awards.

9. Colin’s daughter Cheryl gets married at Oran Mor.

DRAM COVER PIC: (L-R, Back Row) Ronnie Stone, Bobby Bluebell, Lyn Cameron, Colin Beattie, John Gemmell, Gina Crossan, Timucin Yiltdrim, Jeff Crawford (L-R, Front Row) Kay Kirkland, Sarah McFarlane, Sandy Gourlay, Nicola Watson, Lorna Beattie

Congratulations on your 10 years,

Suppliers of Meat, Fruit & Veg, Fish, frozen and dr y goods to the catering trade.

to future business with you.

McLay’s are proud to supply

its been a pleasure and we look forward

Oran Mor, and congratulate them South Street | Houston PA6 7EN

01505 612620

houstonbrewerysales@gmail.com

/houstonbrewery

@houstonbrewery

www.houston-brewing.Co.uk

137 Shawbridge Street Glasgow G43 1QQ tel +44 (0)141 649 9881 fax +44 (0)141 649 7074 InverarityMorton.com

on their 10 year anniversary!

0141 336 6543

Tel: email: andrew.mclay@mclaysfoods.co.uk

www.mclaysfoods.co.uk

Crawford Place Milnathort KY13 9XF tel +44 (0)1577 866000 fax +44 (0)1577 866025 info@inveraritymorton.com JUNE 2014 DRAM 31

DAYDREAM Working in hospitality we are afforded the opportunity to meet a large and diverse group of people. We asked a selection of Scotland’s bar and restaurant operators and staff who their dream customer would be, and why.

Billy Milligan Owner of Pacific, Glasgow Don the Beachcomber, the founding father of Tiki restaurants and creator of the Zombie cocktail in the 1930’s.

Martin Smith Bar Supervisor at Tonic, Dundee Samuel L. Jackson. He’s hands down the coolest person in the world, and he could recreate his famous scene from Pulp Fiction in the bar.

32 DRAM JUNE 2014

Chris Neely Head Chef at The Grapevine, Bothwell It would have to be Marcus Wareing. I love his style and attention to detail. He’s a complete perfectionist, and I strive to that standard.

Libby Davies Bartender at Jospeh Pearce’s, Edinburgh Stephen Fry – I like it when you’ve got some chat with a customer, and he seems a very charming man too.

Colin Barr Owner of The Biere Halle, Glasgow I’ve served just about everybody from Brad Pitt to Michael Douglas, but I’d still love to meet David Bowie. I’ve listened to him my whole life, and you won’t find many bigger musical icons.

M BELIEVER Jamie Stevenson General Manager at The Blackbird, Edinburgh We’ve just started doing live music on Sunday nights, so I’ll go for Ed Sheeran. He’d fit right in.

Stuart Kay Assistant Manager of Vodka Wodka, Glasgow I would say Hulk Hogan.

I’d ask him how a man his age keeps in shape, and why does he never return my calls.

Sam McGarry Bartender at Bramble, Edinburgh Bill Murray, just because I’ve heard so many stories about him, like the time he crashed a bar with the Wu Tang Clan and refused to serve anything but tequila.

Paul West, Owner of Casc, Aberdeen Charlie Sheen, just so I could have the pleasure of throwing him straight back out again.

Kelly Franks Manager at Gellion’s, Inverness I know Billy Connelly used to drink here years ago, and I’d love to know what he thinks of all the changes. I also think he’s great craic too!

Brian Flynn Owner of Behind The Wall, Falkirk Gordon Strachan, I think he’s a breath of fresh air and he be great to sit down and have a beer with.

JUNE 2014 DRAM

33

Proud to have been Main Contractor for The Craigellachie Hotel refurbishment and The Copper Dog bar and restaurant fit out.

Thomson Projects specialise in hotel, office and bar fit out and refurbishment. With a specialist team we ensure our projects are delivered on time and within budget to the highest of standards.

Our services include: - Hotel refurbishments and renovation - Bar fit outs

- Restaurant fit out and refurbishment - Commercial and office refurbishments

Whatever you need, you’ll find a personal approach and absolute dedication to your needs. If you’d like a taste of the services we can offer, please get in touch for a free consultation.

email: malcolm@thomsonprojects.co.uk tel: 0845

555 1015

w w w.thomsonprojects.co.uk

34 DRAM JUNE 2014

The Quaich Bar before the refurb The room now

Victoria Street, Banffshire

The CRAigellachie

DESIGN FOCUS

T

he Craigellachie Hotel in Speyside is a landmark with whisky enthusiasts due to its renowned whisky bar, The Quaich. It has recently changed ownership and has benefitted from a “sensitive” make-over, which was completed just in time for the recent Spirit of Speyside Whisky Festival. As is often the case, when we visited it was still a work in progress, as the new Quaich Bar is still under construction, but the hotel itself was open for business as is the brand new pub on the ground floor.

The hotel was originally built in 1893 as a destination for the Victorians who wanted to take in the clean air and enjoy the local countryside, and it was bought

by Londoner Piers Adam, who is best known for his involvement with some of the capital’s most popular night clubs, Mahiki’s, Bodo’s Schloss and Canaloa, Whisky Mist, and his private members venue, the Brompton Club.

You might have thought he would have brought some of his Londonesque style glamour to the Highlands, but in fact the make-over of the Craigellachie, involves very neutral colours and furnishings.

The hotel’s original features, such as fireplaces and cornicing have been retained, and there are some lovely antique furniture pieces. Its open fires have been re-instated, and each of the hotel’s 28 bedrooms and en-suites have been refurbished in keeping with the traditional feel of the hotel.

Thomson Projects carried out the work although Malcolm Thomson told DRAM, “Originally our brief was to refurbish the bedrooms, and do some external work.

But then Piers came back and asked us to do the Copper Dog pub, breakfast room and new Quaich bar.”

If you are a returning visitor to the Craigellachie the first thing you notice is that when you walk in, the Quaich Bar, which was situated on your right and was a traditional dark green and tartan bar area with walls filled with whisky, has been converted into a bright and airy space which looks twice the size. This area is now considered to be a room for meetings – a boardroom of sorts, and houses a couple of cream sofa’s, a chaise lounge and an antique sideboard which acts as an honesty bar. The windows too appear much bigger – you certainly hardly recognise it as the same room.

BY SUSAN YOUNG

The new Quaich Bar, which will open later in the summer, is now situated at the rear of the hotel, and is much larger and brighter than the original. The wall will still be lined with whisky but now they will be cased bespoke cabinets, created

by Thomson Projects, from ex-VAT (not of the HMRC variety) timbers. Explains Malcolm, “The timbers have all been kiln dried and the saw-milled timbers made into the panels. The shelves of the new cabinets are all under lit and give the bottles a golden glow. The bar itself will be formed in the shape of half a Quaich, but will be wooden like the original Quaich’s were, it is currently being handmade.”

The ceiling in the new Quaich bar has also been wood panelled in Oregon pine, which is not original, but has been created by Thomson’s.

The other change to this part of the hotel is the addition of a balcony. Kevin explains, “When we looked at some old photographs of the hotel from around 1896 we spotted it had a balcony. And once Piers saw it he had to have it back.

It is a direct replica of the original style.” Says Malcolm, “We had to re-create the original lattice work but I think it was worth it because it looks great.”

The balcony which is fairly substantial offers great views over the Spey valley and also presents guests with the ideal area to partake of a smoke.

Once you have got over the shock of the Quaich bar moving, you can enjoy the new-look entrance to the hotel which has also been given some TLC – all the floors throughout the hotel have either been restored or carpeted. In the public areas the wooden floors have been stripped back and lovely Chinese rugs now adorn them, while the stairs will be carpeted in Tweed. In the foyer the fire has been restored and now works, in fact all the fires in the hotel are now in working order.

General Manager, Kevin Smith explains, “We had five fireplaces, but only one worked. Now they all do, and we will be burning peat in them.”

The library has been re-decorated in a lovely yellow shade from the Farrow and Ball palette – in fact all the paint used is from the same colour palette – pale yellow’s, blues, sage green and cream. While the fabrics and upholstery mainly come from Johnstons of Elgin, and feature softly twisted line and lambswool JUNE 2014 DRAM 35

yarns and tweedy marls. While the many throws you see throughout the hotel, particularly in the bedrooms, are also made of cashmere and from Johnstons too. Says Kevin, “We wanted to use natural fabrics, and have quality rather than bling. We wanted the hotel to have a country house feel and using a mix of fabrics and a neutral palate creates this impression.” There are also lots of different cushions scattered around which, although coming from Johnstons, feature fabric from Timorous Beasties.

The biggest changes in the hotel are the two wining and dining areas – the Quaich has been moved, and downstairs a new pub has been created called the Copper Dog. Says Malcolm, “The Copper Dog was very much an organic build. We stripped the area back and then we could see the space that we had to work with. Before the area had been the dining room and it was very dark and quite dingy. When we stripped it back we discovered some lovely stone work and we simply restored the stone walls and wooden floors and painted the concrete floors. We also created walls lined with reclaimed whisky vat timbers which I think gives a traditional but homely feel to the bar. The idea was to make it look like it was a bar that had evolved and not one that had been designed.”

The Copper Dog, mischievously named after the cylinders distillery workers used to pilfer whisky from, also has a bar which is made of copper, with the front of 36 DRAM JUNE 2014

the bar looking like it is made from whisky vats, and the lamps are also copper pan lamps. The furniture has been sourced from auction rooms, and much of it looks like it was made for the pub. Guests can now see into the kitchen, and can savour the tempting smells of the food, while large rugs add warmth to the bar.

Says Kevin, “Local suppliers have been handpicked including beef from Raeburn’s in Huntly, game from Estates Direct and sustainable seafood coming direct from Buckie. The bar is well stocked with a range of lagers and beers with Tennent’s lager on tap and a selection of real Scottish ales from the Windswept Brewing Company among other local breweries.”

Upstairs all the rooms have been redecorated and refurnished and every bathroom has been totally renewed. The colours are neutral, the fabrics are all top quality and the furniture includes four poster beds. All the bathrooms are tiled, with slate floors and Burlington sanitary ware. Says Malcolm, “They were originally avocado and that pink from the 70’s. Now they are white and we’ve used traditional tongue and groove wood and slate, with white tiles.”

Pier said of The Craigellachie, “Most of my businesses are related to bars and restaurants in London and internationally so I really hadn’t considered a hotel in the Highlands of Scotland. However, there is something special about The Craigellachie and Speyside. There is a real sense of community in the area and I really want The Craigellachie to continue to be part of that!” I’m sure it will be.

JUNE 2014 DRAM 37

Central Station, Glasgow

Photographs: Renzo Mazzolini

Alston bar & beef

DESIGN FOCUS

F

ew bars or restaurants are afforded as striking a setting as Alston Bar and Beef in Glasgow. Located deep in the bowels of Central Station, the venue occupies a formerly abandoned space used until recently as a dumping ground for the surrounding business’ rubbish. There are two entrances; the first leads in from the station itself, and the other can be reached via Gordon Street Coffee, Alston’s sister venue, where I met Euan Robb from Glendola Leisure. Euan has been with the company for ten years, covering the majority of the group’s venues in a Sales and Marketing role. He revealed that Glendola’s primary goal had been to solidify the right concept for the venue. He said, “When we saw the site we conducted some research in the city and tried to identify gaps in the market. People in Glasgow are quite educated in food and drink, so it was important to pick a concept that stands out from the crowd.”

The restaurant’s name is a nod to the venue’s storied past, taking its name from Alston Street, a thoroughfare between Argyle Street and Gordon Street that was ultimately demolished in the 1870s as construction work began on the train station.

Interior design and architecture firm Jestico + Whiles were provided with a brief to make both the coffee shop and the restaurant unique, individual spaces, unrecognisable as both belonging to the same business.

To this end they have been largely successful; the only notable consistency between the two units is the patterned floor tiling, discernible to only the most attentive of guests.

Gordon Street Coffee makes the absolute most of its limited space. As well as a secluded seating area, the mezzanine level also houses a coffee

38 DRAM JUNE 2014

bean roaster. The coffee shop also has a license and we sell schooners of Scottish craft beer as well as wine by the glass.”

As you enter Alston Bar and Beef you are immediately met by a large metre fauna and floral wall mural at the top of the stairs, featuring magpies, bees, thistles and juniper berries. Designed by Glasgow’s own Timorous Beasties, the mural is both striking and memorable, and leaves a lasting impression long after you’ve reached the bottom of the staircase. James Dilley from Jestico + Whiles told DRAM, “We wanted people to see the mural when they were walking past so it would catch their eye and bring their attention to the restaurant downstairs. Because it’s a printed design we have the option of changing the mural at some point in the future, we hope it becomes a blank canvas for local artists. It has to shine out and show people there’s something special downstairs.”

The staircase itself is modelled on a classic, industrial New York stairway, with lights cut into the metal to under-light the steps. Once you’ve negotiated the stairs you find yourself directly opposite the hub of the operation – the kitchen. Pendants made from electrical insulators hang above the pass as a reminder of the building’s history.

The bar area is through to the left, and the intention was to make the room as strong and dramatic as possible to lure customer’s towards it. The bar top is made from Italian arabescato marble and it is stunning.

In many ways the most distinctive design feature of the venue is the space itself. The very nature of the basement, being former railway arches, lending a gravitas and splendour that would be extremely difficult to recreate in a newer building. James spoke of the particular challenges of

BY Jamie all an working with the site. He said, “When we came in there were all kinds of services running through the building that we couldn’t move. Our primary job was to peel back the layers to reveal the arches. Instead of being perfunctory they became a natural beauty.” James told DRAM, “We work with the space that we’re given, which in this instance was a dream. With such a stunning building all we had to do was freshen the venue up and add some softness to it.”

The softness comes from the lighting the aforementioned white tiles as well as the blue banquettes that line the painted white stone walls.

Distinctive pendant lighting hangs from the ceiling, shaped from oldfashioned gin decanters.

The back bar is a feature in itself, stocked with dozens of brands of gin and backlit with blue spotlights. Euan is particularly proud of the bar area.

He told DRAM, “It’s a unique space in Glasgow. The bar’s main focus is on gin, we have over 50 in stock, 12 of which are Scottish. Gin is commonly thought of as an English spirit, however we’re also keen to promote that fact that Scotland produces top quality gin.”

Euan hopes that the bar can make the most of its setting within the station. He said, “Ideally we’d love travellers who maybe have a half hour wait for a train to pop down for a gin and tonic or a beer. In a few weeks time we’re going to have a subtle, electronic train timetable installed in the bar area – another of our units, DesVins at St Pancras Station, has the same feature, which helps give customers peace of mind so they don’t miss their train. We’re unique in the sense that our guests don’t have to go outdoors to reach their next destination, they can leave our venue and

jump straight onto the next train home.”

The adjoining restaurant seats approximately 60 covers, and it’s here that Alston Bar and Beef intends to make its name. Euan told DRAM, “As a steak restaurant it was a matter of priority for us to ensure we had the best beef available. We also want the staff to become experts in meat; our General Manager Matthew Mustard has a farming background and what he doesn’t know about meat isn’t really worth knowing at all.”

Rows of marble-top tables line the restaurant, met at either end by arched wall mirrors reflecting the room’s fresh, white interior, and as with the bar area blue banquettes inject some colour into the surroundings. The mirrors heighten the impact of the arches, creating an infinity effect at either end of the restaurant. The symmetry is broken twice by two windows looking onto the bar. The first looks directly onto the beer fonts, and doubles as a staff service station. The second window rises from the floor to table height, with more pendant lighting illuminating the tiled floor.

James said, “This window was a relic of the previous use of the space.

We didn’t know what its original function was, and we decided to simply incorporate it into the restaurant design.”

It’s difficult to believe that such a striking, unique site could have lain idle and unused for so long, and Glendola Leisure have succeeded in carving out a stunning venue from the dead space. Euan told DRAM, “In six months I have no doubt that we’ll be the best known steak restaurant in the city. I’m more than confident we’ll get tongues wagging; we intend to blow people away by the standard of our food, drink and service.” Given the surroundings, Alston Bar and Beef has already won half the battle.

JUNE 2014 DRAM 39

Sue Says I

caught up with Mario Gizzi recently for a coffee, and came away feeling exhausted...only joking. But really, Mario and his business partner Tony Conetta, despite being arguably the most successful restauranteurs in Scotland, are not sitting on their laurels. They teamed up with Paul Sloan to open a series of Pinto restaurants just over a year ago – and now there are three open and more in the pipeline while Topo La Bamba, a new fastcasual dining Mexican restaurant is due to open on 1st July on Glasgow’s St Vincent Street. Tony and Mario have also owned the listed-white building on St Vincent Place for a few years, and this will open in September as the Anchor Line Bar and Grill, although the basement will not open until next year. Mario told me the name hails from the fact the building was built to house the shipping line of the same name. From the 1880s until the 1940s the company was famous for its sleek ships and for the comfort it offered its travellers at a very affordable cost.

This new bar and grill will encompass the original features of the building, and it will be the first time the enterprising duo have operated a bar. I can’t wait.

Congratulations to Ian Cumming and Lesley Alexander who got married last month at Kinkell Barn in St Andrews. It was a great wedding, and best man Mark Hunter gave a very amusing insight into Ian’s formative dating years... which caused much hilarity!

Needless to say we are all delighted that he has finally settled down with the lovely Lesley who I’ve know for 30 years... it’s a small world!

I went to the recent BII dinner recently which was organised

by Stephen McGowan of TLT who is the Scottish Chairman of the BII as well as being one of Scotland’s foremost licensing lawyers.

It was most enjoyable, so congrats to him on the event and on being awarded ‘Companion’ status at this year’s annual British Institute of Innkeepers (BII) lunch in London. The award recognises those who make a considerable contribution to the BII and wider licensed trade, making sure that the high standards demanded

40 DRAM JUNE 2014

of licensees, staff and others who work or have links with the trade are upheld. He is pictured with interim BII UK Chair Tom Richardson.

Award judging is now fully underway and I am already really enjoying it. This year, as normal, we start by judging the quality of the entry, (so if you have just filled in one line...!) we then whittle it down to 6/7 outlets which are then visited by mystery shoppers (including sometimes ourselves) with the bars receiving the top marks after the mystery visit going through to the final. Only then do we organise a visit from myself and my fellow judges. I think it is important to do mystery visits – because that is the only way you can see if applicants practice what they say on the application form. When I stand on the stage I want to be 100% sure that the winner deserves it!

As you read this Garreth Wood, owner of The Speratus Group, and wife Nicola are in the process of completing 50 Random Acts of Kindness as they take part in Gumball 3000, an international motor rally.

They aim to raise £100,000 for the charity “When You Wish Upon A Star”. For each of the Random Acts of Kindness the pair completes, Garreth’s company, The Speratus Group will donate £2K. To reach the £100,000 target they must complete all 50 selfless acts of kindness towards lucky strangers whilst journeying throughout America and Europe… one stop being the Capital of Scotland, Edinburgh!! Good luck to them both.

Congratulations to Colin Beattie who has just received the accolade ‘Keeper of the Quaich.’ The two of us now have an excuse to visit whisky bars around the country with his two new pooches Blue and Millie.

A little birdie tells me that Ricky Agnew has sold his brand development company Marblehead to Quintessential Brands, the company he went into partnership with recently. However he keeps telling me he is retiring and lo and behold he takes on a new work load. This time it appears he has sold Marblehead but already has another one on the go. Although I am told he is planning on taking more of a back seat there. I sincerely hope he takes some time to enjoy his golf!

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JUNE 2014 DRAM 45

Round up Cupcakes & Cocktails

The recent Cupcakes and Cocktails event on behalf of the BEN at Oran Mor proved to be a lovely day out for the ladies, and of course it was all for a good cause. Well done to all the sponsors involved and the organisers.

DRAM DRINKS RETAILING AND MARKETING PUBLISHED BY MEDIA WORLD LIMITED UPPER FLOOR / FINNIESTON HOUSE, 1 THE STABLES YARD / 1103 ARGYLE STREET, GLASGOW / G3 8ND t. 0141 221 6965 e. dram@mail.com web. www.dramscotland.co.uk Editor: Susan Young • Chairman: Noel Young Editorial: Jamie Allan • Advertising Manager: Emma McDonald • Advertising: Lucy McGovern & Vicky Corrieri • Production: Jill Donald 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 2013.

Printed by Stephens & George Print Group.

46 DRAM JUNE 2014

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www.expo-sure.co Call 0131 665 5175 JUNE 2014 DRAM 47

d n a l t o c S e v r e s o t d u Pro

Carling is the only mainstream lager growing in Scotland and we’re committed to continuing this growth...

• The Scots have enjoyed a cool 11m pints of Carling over the last year; that’s almost 1m more pints than the previous year.

• And we’re No.3 on draught in Scotland, out-selling Foster’s; another refreshing result.

Source: CGA On-Trade Scot Brand Index Data by Country to 22.03.14.

carling.com Carling is a registered trade mark of Molson Coors Brewing Company (UK) Limited.

48 DRAM JUNE 2014