DRAM 294 February 2015

DRAM

294 DRAM MAGAZINE FEBRUARY 2015 ISSN 1470-241X

DRINKS RETAILING AND MARKETING Image: www.liamdickson.com

REKORDERLIG PROVES A HIT AT LA BARTENDERS BALL

VALENTINES

cocktails

Chambord Royale Ingredients • Chambord • Champagne

DRINKS RETAILING AND MARKETING

Premium gin hand steeped in fresh raspberries.

Email: colonel@pinkstergin.com Tel: 01763 849 739

WELCOME

14 DRAM FEBRUARY 2015

A

fter a pretty dreary January it’s always great to move into February and let a little fun into our lives with Valentine’s Day. This issue we have a host of great Valentine cocktails to try in your bars.

We’ve also got some great pictures from the Buzzworks Ball - they really know how to let their hair down. See Roundup.

The snow scuppered some plans to go further afield but we did visit the newly opened Waterside Inn at Strathaven and the Kirkhouse Inn at Strathblane - an old haunt of mine! Both places are looking great. See for yourself on our centre pages and on pages 23 and 25.

As we went to press we heard the sad news that Dave Smith, former manager at The Horseshoe had died. His obituary is now online.

Our cover this month shows Joel Persson, Rekorderlig Global Brand Ambassador, enjoying himself at the LA Bartenders Ball. A great night was had by all.

Finally we’ve got a feature on some fab Scottish women who are leading the way in hospitality. What route did they take to reach the top. See pages 20 and 21.

Susan Young Editor susan@mediaworldltd.com

@dramscotland

/dram.scotland

Method Pour Champagne into a flute glass and top with Chambord. Garnish with a raspberry.

CONTENTS

February

2015

FEATURES

12 16 20

23 27

Valentine’s DAY Cocktails

Perfect to celebrate St Valentine’s Day and easy to make.

LICENSEE INTERVIEW

Susan Young speaks to Paul McGeough at The Waterside in Strathaven.

INSPIRATIONAL WOMEN

DRAM takes a look at some of the Scottish women in the industry making an impression.

DESIGN FOCUS

The Kirkhouse Inn, Strathblane.

DESIGN TRENDS

What to look out for in 2015.

REGULARS

04 09 31

NEWS

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

BRAND NEWS

All the latest brand news.

Sue Says

Straight talking from our very own Editor.

DRAM FEBRUARY 2015 3

NEWS George Street experiment set to continue

T

he experiment to bring all year-round cafe culture to Edinburgh’s George Street is still proceeding despite some press reports to the contrary. Although the opportunity to enjoy al fresco wining and dining didn’t go down well over the festive season, chair of Essential Edinburgh, Andy Neal told DRAM, “The experiment will continue to run until September.” He explains, “The whole exercise was an experiment. No one said it was the answer, but the idea was to gauge how the street reacted at different times of the year. We did think it would do well over Christmas, but although people were happy to stand with Glühwein at the Continental markets, they didn’t want to sit down. But it will be interesting to see what happens in the Spring.”

Come September the ‘Experimental Traffic Order’ will have to revert back, so no matter whether the experiment is a success or not, there will have to be a period where the street reverts to its original status. But says Andy Neal, “We might try some new ideas out between now and then. Perhaps we can think of a better way or a different approach.”

Iain MacPhail, of Edinburgh City Council at a public meeting suggested that large, movable umbrellas – or Jumbrellas – had been mooted as alternatives while a model based on the Grassmarket’s outdoor table and chairs had always been the preferred long-term option.

Have you heard?

George MacLean has put The Castle Tavern in Inverness on the market, but he has no plans to sell his other business, The Phoenix Ale House, also in the city. George who has spent 50 years in the trade, has suggested that he is planning to slow down a bit. And he believes there is a lot of potential in The Tavern due to its proximity to busy backbacker’s hostels.

Black Fox sighted in Leith Leith welcomed a new bar at the end of last year in the shape of The Black Fox. The bar owned by brothers Richard and David Haigh, is a cosy bar offering a range of craft beers, cocktails and a menu that includes pizza’s and burgers. Richard who has also worked at bars including Bilberry in Glasgow and The Hive in Edinburgh, is no stranger to the bar scene and has developed the bar more in accordance with how they wanted customers to feel – as if they belonged!

Italian restaurant chains ASK and Zizzi have been sold by a European private equity firm, Cinven, for £250m. The company which has three ASK restaurants in Scotland and 10 Zizzi’s, has sold the business to Bridgepoint and this completes the company’s exit from the Gondola group of restaurant brands it acquired seven years ago. Earnings at ASK and Zizzi have grown 22% over the last three years. Meanwhile ASK have just signed a 25-year lease on another property on Shandwick Place in Edinburgh. The new restaurant will cover 4,000 sq ft.

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The White Horse in Balmedie near Aberdeen has had a £250K make-over. The hotel, bar and restaurant owned by Euan Bain, now has a new-look reception, and stylish lounge and restaurant. It is the biggest upgrade the business has had in 30 years.

The revamp has kept a traditional outlook but embraced a modern décor. The bar has been extended and the lounge and dining area have been opened up to allow more natural light, with the views from the bar and restaurant a real draw.

Euan Bain told DRAM, “The refurbishment is done in three phases. We have completed the first phase with the general public areas and I am really chuffed with them. Next we will be doing the externals and the garden and kid’s play area, with the bedrooms phase three. Michael Dunn and Carol-Anne and the team at DBD have done a fab job.”

He continues, “We opened the first week in December and we definitely traded up, but what I find most encouraging is the face that we are up 30% on last year’s January figures. We’ve also put in a good chef and a new management team.”

Euan is concentrating on the White Horse, having come out of his partnership with Vinnie Roarty and Sean Cairnduff. They continue to run Glasgow’s Strata, Church on the Hill and White Elephant. Euan says, ‘I am concentrating on the White Horse, but I’m definitely still acquisitive.”

www.dramscotland.co.uk

n.b. hotel

White Horse gets new look

Project Pie in Dundee Dundee diners are set to enjoy Pizza Pies when Project Pie, inspired by the US naming of the popular Italian dish as the pizza pie, opens in the former Santander Bank in Reform Street later in the year.

Customers will select the base and toppings of their choice for expert staff to cook and serve in less than three minutes in a superfast 800C oven – and as well as Pizza Pie diners will be able to order pizza deserts and US-style soft drinks. Its a new style of casual dining!

Cairngorm to transform historic Inverness landmark This summer Cairngorm Taverns, the associate company of The Cairngorm Brewery, will start work on transforming the former AI Welders building in Inverness into a pub with office space upstairs. The company sealed the deal to buy the building in the Autumn, and is now working on plans for the grade B-listed building, which is also on the Building at Risk Register.

The building will need stripped out and Cairngorm will work with the city’s heritage trust to restore the building, which is considered one of the most important historical buildings in Inverness, due to the fact that companies housed in the building once played a central role in the economic and social history of the city. The ground floor of the building is currently occupied by Deeno’s Sports Bar, and there are no plans for the bar to close until the refurbishment is due to start. The Cairngorm Brewery, which brews and bottles in Aviemore, is owned by Martin Riley of Laidlaw International. Its beers include Cairngorm Gold, Stag, Wildcat and Nessie’s Monster Mash.

Cafe Andaluz in Aberdeen Viva Brazil has closed its Aberdeen site in Golden Square.

It opened last July, after the Tropeiro closed.

Meanwhile Mario Gizzi and Tony Conetta are getting set to open their second Aberdeen outlet – Cafe Andaluz, which offers Spanish tapas.

They already operate Amarone on Union Street (pictured).

The Fife Arms Hotel in Braemar, which has been acquired by Iwan and Manuela Wirth (who are international art dealers with galleries under the name of Hauser & Wirth in London, New York and Zurich) is set to benefit from a multi-pound investment.

The couple, behind Highlands Hospitality Ltd, have appointed Inverloch Castle Management International (ICMI) to advise on the redevelopment, which will, if all goes according to plan see the hotel re-open in 2017.

When completed the hotel, which was originally built as a hunting lodge, will offer 60 bedrooms. The Wirth’s know the area well as they already have a house in the area.

The largest hotel transaction since 2007 has seen The Radisson Blu Hotel on Edinburgh’s Royal Mile sold for around £59m. The new owner is German investment firm Deka Immobilien GmbH. The hotel is currently let to Rezidor, which has a lease until 2028.

Jon and Victoria Erasmus have grown their Northernbased business with the purchase of the River House.

The couple who took over the Alexander and Brae Ness Hotels in Inverness early last year, and who have invested £1.5m in their flagship hotel Glen Mhor, have turned the River House into luxury selfcatering accommodation. It takes the number of guests the couple can now accommodate in Inverness to 81 from 51 in the space of a year. However plans to add a brewery and visitor centre have stalled after Highland Council rejected their plans. But the couple could now put an appeal to the Scottish government.

DRAM FEBRUARY 2015 5

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

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NEWS n.b. hotel

Fife Council have refused a plan by Macdonald Hotels to build a £5m plus extension at the Rusacks Hotel in St Andrews (pictured below).

Macdonald had planned to build a six-storey extension which included 43 bedrooms.

Refusal was on grounds of its impact on a conservation area, negative impact on residential amenity and reduction of parking. However its understood that Macdonald Hotels are planning to appeal the decision. Despite this set back the company has reported that its turnover has increased by 5% to £145.5m with profit, before exceptional items, up 29% to £4.2m.

Edinburgh-based R&B Distillers Ltd has plans for a disused hotel on Raasay, a tiny Hebridean island. They hope to turn the former Isle of Raasay Hotel (Boroadale House) into a small distillery and visitor centre producing small batches of whisky. The property sits above the main road from the pier to Inverarish and it has been occupied since 2013.

The Lorne Bar, Oban

Pub owners set to compete for Maclay Group’s pubs following administration

A

cquisitive pub companies are already eyeing up the assets of the Maclay Group who went into administration at the end of January. At the time the directors of Maclay Group plc issued a statement saying that they had failed to ‘find a strategic solution to financial pressures facing the business.’

As a result the company appointed Ernst & Young (EY), and Colin Dempster and Gavin Yuill took on joint-administration duties. Almost immediately EY confirmed that it has already had a “number of expressions of interest.”

Despite managing 28 pubs, only 15 were in direct ownership, the remaining 13 pubs are managed properties.

Gavin Yuill said, “Faced with an unexpected funding requirement, the directors of Maclay Group plc and its trading subsidiary Maclay Inns Ltd decided to call in administrators to protect the business and safeguard jobs.”

He continued, “The contract for seven managed properties immediately transferred to LT Pub Management. EY will continue to trade the fifteen properties owned by Maclay Inns Ltd, plus the five managed properties, as a going concern while a buyer is sought.

He concluded, “The underlying business remains strong and we have received a number of expressions of interest as might have been expected given the esteem in which the brand is held.”

Tennent’s, who could be one of the companies biggest creditors, and who in 2012 entered into a supplier agreement with Maclays, which also included an equity involvement, released a statement from Brian Calder, CEO. He said,

“We can confirm that Tennent Caledonian Breweries (TCB) is a supplier to, and has an equity involvement in Maclay Group plc.

Following the announcement by Maclay Group TCB will work with the bank, the administrators and other shareholders to optimise value for all stakeholders.”

Properties owned by Maclay Inns Ltd (Not traded by EY):- Abbey Inn & Bull Inn, Paisley; The Bank, Lansdowne Bar & Kitchen, The Lee and Three Judges, Glasgow; Braes, Dundee; East Port Bar, Dunfermline; Lorne Bar, Oban; The Rule St Andrews; Southsider, Edinburgh; Tullie Inn, Balloch; Village Inn, Arrochar and West Port Hotel, Linlithgow. The five managed

by Maclay Inns (now managed by EY) are Clerk’s Bar, Edinburgh; The Hope, Munro’s and The Raven in Glasgow and The Wick in Prestwick.

The management contract for seven pubs are been transferred to LT Pub Management. They are Canal Station, Paisley; Clockwork Beer Co and DRAM Glasgow; Dog House, Balloch; Laird & Dog, Lasswade; The Steading, Edinburgh and Wheel Inn, Perth.EY The Alloa-based group, which last filed consolidated accounts with Companies House for a 16-month reporting period, ending 1st February 2014, said at that point that operating profits had dipped 15% to £604,616 against £718,302 for the 12-month 2012 financial year.

Turnover rose to £13.52m for the 16-month against £10.43m reported for 2012, but its pre-tax loss was £199,819. It didn’t manage, according to notes in the accounts, to secure its term loan facility of £10.5m with Lloyds Banking Group, until February, 2014.

Drink-drive limit affects December figures Belhaven owner Greene King has revealed that sale volumes have been impacted by the introduction of Scotland’s new drink-drive limit. Greene King said that they lost about half a percentage point of same-floorspace sales at its main managed pubs business in the six weeks to 11 January. Greene King boss Rooney Anand, said, “Sales were encouraging in our retail business over the important two weeks covering Christmas and the New Year, despite a very tough comparative from last year and softer trading in Scotland, following the introduction of tougher drink-driving laws. Outside of those weeks, trading was more volatile, with the weeks before Christmas slightly down on the previous year and soft trading since the New Year.”

DRAM FEBRUARY 2015 7

NEWS Grand Central’s owners take over The Blythswood Square Hotel and Bonham Hotel

L

ast month Glasgow’s Blythswood Square Hotel and Edinburgh’s Bonham Hotel changed hands in a deal that saw Starwood Capital Group, a leading global private investment firm, who also own Glasgow’s Grand Central Hotel and Edinburgh’s George Hotel, buy the two remaining hotels in The Town House Collection, for an undisclosed sum.

Peter Taylor, who founded The Town House Collection in 1989, sold Channings and The Howard in 2010, the same year that The Blythswood opened. He spent in the region of £24m transforming the former Royal Scottish Automobile Club into The Blythswood and since then it has achieved five-star status and has won various awards.

Peter Taylor stressed that selling had not been on the agenda for 2015, as both hotels continued to perform exceptionally well. However he said, “The approach captured our attention, the deal was right, and the timing will allow me to focus on new challenges, knowing that the company and, most importantly, our team members will be in safe hands.”

The change of ownership will see 270 members of staff joining Starwood, across the two properties. Managing Director Hans Rissmann and Finance Director Russell Hynd will continue to work alongside the new owners in a consultancy capacity, for a couple of months, to ensure a smooth transition.

Starwood Capital Group’s Scottish portfolio includes the George Hotel and the Roxburghe in Edinburgh, together with the Grand Central Hotel in Glasgow. With the acquisition of Blythswood Square and The Bonham, it brings the number of hotels in Scotland to five.

“We are thrilled to add Blythswood

8 DRAM FEBRUARY 2015

Bonham Hotel, Edinburgh

Blythswood Square Hotel, Glasgow Square and The Bonham to our rapidly expanding collection of U.K. hotels,” said Cody Bradshaw, Senior Vice President and Head of European Hotels at Starwood Capital Group. “We have become intimately familiar with the vitality and potential of Glasgow and Edinburgh through our management of the George, Roxburghe and Grand Central, and believe that this acquisition perfectly complements our strategy of purchasing prime hotel assets in the region’s top-performing markets.”

Laurie Nicol, currently General Manager of the Grand Central, will shortly take on a new role which will see her in overseeing all five of the group’s Scottish hotels including The Blythswood.

Although no sales figure was revealed, last year the Town House Group saw turnover rise by 8% to £10.9m in the year to 31 October, with underlying profits up by 17% to £2.1m. Its turnover was recently estimated at £12m.

The Riparian Rooms has opened in Edinburgh. The venue is the brainchild of Neil Robb and Lynne Ritchie, local residents of Edinburgh’s New Town who both share a passion for food, service and quality. The new venue, on the corner of East London Street and Broughton Street, has been in the planning for many years. Says Neil, “The goal to own our venue has been some time in the planning and we wanted to ensure we found the right space in the right location. We knew that in order to achieve our vision, it had to be truly different and where a “home from home” could be created, enjoyed and depended on.”

The restaurant’s Head Chef is Gary Cromie the General Manager is Stuart Thom helped by Restaurant Manager Peter Adshed.

Butterfly & Pig expands Michele Pagliocca will celebrate the 10th birthday of his Butterfly & Pig brand by opening in the former Corona bar on Glasgow’s Southside. The move comes after Belhaven sold the Butterfly & Pig’s west end site to Colin Beattie. Michele told DRAM, “We’ve been trying for a while to secure the Corona, but we only managed to sign the deal just before Christmas.

It opens on the 29th January and will be a carbon-copy of the city centre venue incorporating the same menu and a tea room menu too.” He explains, “It a huge venue and allows us to have a large bar area, a stage for bands, a restaurant and a space for the tea-room/function suite.

We’ll be open from 11am to midnight except on a Sunday when we won’t open until 12.30pm.”

Montpeliers, the Edinburgh-based, award winning leisure group, has reported pre-tax profits of £1.44m for the year to April 2014 on £15.44m in sales. The results according to the group were “ahead of expectations”.

Its Indigo Yard and Montpeliers outlets which were refurbished during the year to offer more of a craft experience have both traded beyond, its “most optimistic expectations”. The group also reduced its net debt by £1.1m during the year, from £7.08m to £5.98m.

BRAND NEWS

ALL THE L ATEST BRAND NEWS

Beer

Lerwick Brewery beers now available UK-wide via Ooberstock

Gin

Pinkster Gin gears up for Valentine’s

Lerwick Brewery has confirmed a deal with UK distributor and wholesaler, Ooberstock giving its beers UK-wide distribution for the first time. These include Lerwick Brewery’s 60° North, Skipper’s Ticket and Tushkar, which will sit in Ooberstock’s catalogue alongside a growing range of exciting craft breweries including Brewdog, Hammerton and Eight Degrees.

Graham Mercer, Distribution Manager of Lerwick Brewery, says, “Ooberstock is one of the industry’s most interesting and well-connected suppliers. We are sure they are going to be a great partner. Securing UKwide distribution is a major landmark for the Brewery, after just two years of operation.”

Krombacher Pils listed in 50-litre keg at Matthew Clark Germany’s number one premium beer, Krombacher Pils (4.8% ABV), now has a national listing with Matthew Clark for its 50-litre keg. This means that pubs and restaurants across the country will now be able to order Krombacher Pils on draught in 50-litre kegs.

The keg joins the 330ml non-returnable bottle of Krombacher Pils that Matthew Clark has listed in its Boutique Beer brochure for the last two years.

UK Sales Director Stephan Kofler, says, “This listing of Krombacher Pils in keg at Matthew Clark will give us truly national coverage. The UK has been identified as a strategic market for Krombacher and this latest listing will support plans for even further volume growth.”

Morgenrot (one of the two UK Importers of Krombacher) Sales Director, Graham Archibald said, “Krombacher simply oozes German quality and is definitely a brand to watch in 2015 after another year of incredible growth. The listing of the Pils in draught format will provide the perfect launchpad for next year and we are excited to be working with the dedicated Matthew Clark team to make it a leading star in the UK on-trade.”

Krombacher Pils has reported rapid growth in the UK with volume sales up by 47% for the 12 months of 2014.

Premium gin brand Pinkster has signed with Coe Vinters and Gordon and MacPhail, as it steps up expansion plans following second round financing. The company switched to G&J Distillers in June and is now actively recruiting a brand ambassador.

Stephen Marsh, Pinkster’s managing director said, “Buoyed by encouraging trade feedback, we’ve secured six-figure financing and are ratcheting up the business. Given how fiercely competitive the category is, we’re mighty pleased to have caught the eye of leading wholesalers and will be stepping up production to cope with accelerated demand.”

“Trade accounts tell us tell that we’re adding a twist to their premium gin repertoire and are especially popular with women, which backs up our extensive consumer sampling across the UK.” He adds, “As a pink gin, all eyes are now on Valentine’s Day. Given our quirky brand character Colonel Pinkster, you can expect us to be approaching this with our trademark mischievousness; qualities the potential brand ambassador will require in spades too.”

This year Chinese New Year starts on 19th February and kicks off the Year of the Ram... or Sheep. It’s at this time of year that Tiger Beer usually does a promotion, and this year is no different. Tiger is aiming to amplify the occasion by creating theatre through limited edition packaging and visibility. The Asian beer segment is showing value growth of 8%, and Tiger is driving this acceleration with a 56% share fo the category.

DRAM FEBRUARY 2015 9

BRAND NEWS

ALL THE L ATEST BRAND NEWS

Whisky

Isle of Skye unveils new limited edition whiskies To toast the start of Scotland’s Year of Food and Drink, Isle of Skye Blended Scotch Whisky has launched two new limited edition blended Scotch whiskies, an 18 and 21 Year Old. Isle of Skye Blended Scotch Whisky has introduced the additional expressions as an extension to the range that currently features the popular 8yo blend, described by Jim Murray as a ‘superstar whisky that gives us all reason to live’. A fruity and well-balanced 12yo and a limited edition, elegant 50yo, of which only 400 bottles were ever produced, complete the selection.

Isle of Skye Blended Scotch Whisky is owned by one of Scotland’s leading, independent, family-owned distillers, Ian Macleod Distillers. Neil Boyd, Commercial Director of Malts for Ian Macleod Distillers, said, “The Isle of Skye Blended Scotch Whisky range was created based on a 19th century family recipe that blends distinctive peaty Island and mellow Speyside malts. Unusually for blends, each whisky in the recipe has been aged for a minimum of eight years.”

The Glasgow Distillery Company launches Prometheus Scottish craft spirits producer, The Glasgow Distillery Company, has announced the launch of a collection of one-off releases of aged Speyside single malts inspired by Greek mythology.The first release in the collection is Prometheus, a 26-year-old Speyside single malt of secret origins that combines the smoky influence of peated barley with the zesty and floral notes typical of this region.

The name was inspired by the classical foundations of Greek Mythology, the great Titans, who were renowned for their strength, passion and charisma. Prometheus was one of the most renowned Titans and is remembered today for his great gift to man: fire.

Today, the spirit of Prometheus lives, say the Glasgow Distillery Company, on as champion of man and bringer of fire in the Prometheus 26-year-old Single Malt Scotch Whisky which combines the peaty fire of the islands with the rich, bright complexity of the Highlands.

10 DRAM FEBRUARY 2015

Scotch Whisky specialist, Douglas Laing & Co has released a brand new Island inspired “Vatted” Malt – Rock Oyster. Douglas Laing’s Rock Oyster is a Small Batch bottling created using maritime Malts including those distilled on the Islands of Jura, Islay, Arran and Orkney.

Bottled at 46.8% ABV and traditionally without colouring or chillfiltration, this Small Batch bottling has a maritime and oceanic character of sea-salt, sweet peat, smoke, honey and pepper.

Says Douglas Laing’s Managing Director Fred Laing, “Rock Oyster showcases the archetypal Island character of gentle peat-smoke, vanilla’d honey and salt. If I could select just one dram to transport the whisky enthusiast to the Islands of Scotland, it would be this one. Rock Oyster will sit proudly alongside our other core regionally themed Vatted Malts – Big Peat from Islay, Scallywag from Speyside and Timorous Beastie from the Highlands – hopefully contributing to Douglas Laing’s continued growth.”

Lager

Carlsberg UK offers dream job as ‘the people’s pundit’ Carlsberg has launched a five-month campaign to find the UK’s someone to be the ‘People’s Pundit’ for talkSPORT, the world’s biggest sports radio station. The once-in-a-lifetime opportunity will see the winner be part of talkSPORT’s onair team at a Premier League game on the last day of the season. Paul Morris, Carlsberg Brand & Sponsorship Activation DID PUNDITS...

IF Manager said, “Every football fan likes to think of themselves as a pundit – talking about the beautiful game is something of a sport in itself. Through this incredible competition, we’re giving football fans the chance to put their money where their mouth is and show they have what it takes to ...THEY’D PROBABLY BE FANS LIKE YOU * provide punditry alongside theWIN professionals.”

YOUR Budding pundits aged 18 and BIG overBREAK can record AT their entry on ENTER NOW thepeoplespundit.co.uk a smart phone or webcam and upload toATFacebook,YouTube or Vimeo before sharing the link on www.ThePeoplesPundit. co.uk. Carlsberg UK’s on-trade customers can get involved by showcasing bespoke POS items, while selected larger outlets will have access to branded recording booths, allowing consumers to film themselves against a talkSPORT and Carlsberg branded backdrop.

*Terms and conditions apply. For full details and terms, visit thepeoplespundit.co.uk (Site). UK residents, 18+ only. Internet access and video recording capabilities required. Promotion opens 09:00 on 26.01.15. Closes 23:59 on 02.03.15. Enter by following instructions on the Site. 1 prize of a punditry experience live withtalkSPORT in May 2015. Judging of entries may involve expert panel and/or public vote. Number of stages involved between March and May 2015. Entrants’ responsibility to be available on dates required.

4320.001_Carlsberg_PUNDIT_A3Poster_DESIGN.indd 1

10/12/2014 12:29

VALENTINE’S

cocktails

Chambord Royale

Valentine’s Day is something to look forward to, not least because there are lots of opportunities to get your customers to trade up to something special...and what about some ‘love–ly’ cocktails.

Perfect to celebrate St Valentine’s and easy to make.

Ingredients • Chambord • Champagne Method Pour Champagne into a flute glass and top with Chambord. Garnish with a raspberry.

Welcome to the Valentini Ingredients • 50ml Pinkster Gin • 15ml Sweet Vermouth • Dash Orange Bitters • Bar Spoon Triple Sec Premium gin hand steeped in fresh raspberries.

Email: colonel@pinkstergin.com Tel: 01763 849 739

12 DRAM FEBRUARY 2015

Method Stir well and strain into a chilled coupe glass.

Garnish with three rose petals.

Chambord Spritz Ingredients • 50ml Chambord • 125ml Dry White Wine Method Pour dry white wine into a large wine glass filled with ice. Add Chambord and then top with soda.

Chambord Vodka Lemonade

Ingredients • 25ml Chambord • 25ml Vodka • Lemonade

Method Pour Chambord and vodka into a long glass filled with ice and top with lemonade. Garnish with a slice of lime.

Try these Chambord serves this Valentine’s Day.

Chambord Kiss Ingredients • 25ml Chambord • 25ml Irish Cream Liqueur Method Pour into a glass filled with ice.

(C) Chambord 2015. Chambord is a registered trademark. All rights reserved.”

DRAM FEBRUARY 2015 13

ICE FOUNTAINS

ICE CANNONS

ICE GLOWS

ICE SPARKLERS

Royal Rosea Fizz Ingredients • 35ml Rock Rose gin • 35ml Guava juice •10ml Lemon juice • 10ml Pomegranate syrup/Grenadine • Champagne Photo courteousy of Heads and Tales Bar Edinburgh. Cocktail created by Jody Buchan, Rock Rose Brand Ambassador.

Method Measure each of the ingredients into a cocktail shaker, then add ice.

Shake well until ice-cold - a good, hard shake for 5/6 seconds is all it needs.

Strain through a fine strainer/tea strainer into a chilled champagne flute.

Top up with the glass with champagne and voilà! Happy Valentine’s Day from Rock Rose gin.

The Pink Panther Cocktail Ingredients • 50ml Snow Leopard • 3 dashes Angostura Bitters • Fentimans rose lemonade Method Take a clean glass, fill to the top with cubed ice. Add ingredients, top up with chilled rose lemonade and swizzle. Garnish with a pink grapefruit slice and serve.

DRAM FEBRUARY 2015 15

LICENSEE INTERVIEW

ON THE WATERFRON T

he Waterside in Strathaven re-opened just before Christmas after being totally renovated. Paul McGeough and father Brian are the people behind the new venture.

The two are not newcomers to the pub industry with father Brian running Harvey’s in Maryhill and Paul, The Tap Room in Hamilton. But this new project has not been without its challenges.

The Waterside, located as you would imagine sits beside the Avon Water, and has been a fixture in the market town since the early 1980’s.

Paul explains, “We tried to buy The Waterside about six years ago, but the deal fell through, and when the opportunity arose just over a year ago we jumped at it. However our initial plan was to keep the same layout, but when we put the building work out one of the builders suggested some radical changes, and he was spot on. So it was back to the drawing board. Then it

had to get through planning, which again caused a delay before we could start work.” But that wasn’t all, says Paul, “As soon as we started work on the building, walls started to fall down!”

Originally the plan was to have The Waterside open last Spring, but the various setbacks delayed the opening until November.

Says Paul, “I was getting married in the summer and we had wanted to be open well before that. But that’s life. The main thing is that it is up and running now and we were incredibly busy at Christmas.”

Paul didn’t originally plan to follow his dad into the pub trade, and in fact studied as an accountant. One of his first bar jobs was at the 500 Club in Partick when it was run by Scott Mackay and Duncan Robertson. Says Paul, “You couldn’t meet a nicer couple of guys.” He also worked at Moskito and also closer to home at the Orchard Park Hotel in Giffnock.

However it was after taking a year out and travelling to Australia,

16 DRAM FEBRUARY 2015

ONT

We tried to buy The Waterside about six years ago, but the deal fell through, and when the opportunity arose just over a year ago we jumped at it.

Paul McGeough, THE WATERSIDE, STRATHAVEN

where he honed his bar skills, that he really considered joining his dad. Says Paul, “My dad didn’t ask me to come back, but he made it quite clear that when I did he would be happy for me to come into the business with him.”

When he did return to Scotland his role was to run The Tap Room in Hamilton. Paul, who is now 34, was involved in changing the face of the Tap Room, which was formerly the Peacock Cross pub. His dad had owned it for more than twenty years, and Paul helped drive the food side of the business. Says Paul, “That was a decade ago, and if you had told me then that I would still be running it 10 years later I wouldn’t have believed it. But it does really well.”

Says Paul, “The Tap serves fresh pub food, but it is still more of a wet-led business compared to The Waterside.” As a result at The Tap Room there is a lively entertainment programme, but The Waterside, Paul believes has more of a restaurant

The newlyweds Paul and Chantelle McGeough feel. Says Paul, “We have a full compliment of chefs here. It is definitely more of a restaurant, with our customers tending to come here to eat, rather than drink.”

Paul and Dad Brian first spotted The Waterside’s potential six years ago. Explains Paul, “It was up for sale and we put an offer in. But we didn’t get it, and really that was a blessing in disguise because then the financial crisis kicked in. Second time around we were ready to make a move and we got the freehold for a much better price.”

He continues, “The old Waterside always had a reasonable reputation, although when people heard we had taken it over they used to say it had had the same carpet for 20 years!

It was pretty run-down by the time we took it over, but we particularly liked the outside opportunity.”

The Waterside has a very large outside area and is situated right on the banks of the Water of Avon.

DRAM FEBRUARY 2015 17

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ON THE WATERFRONT Paul explains, “One of the drawbacks of The Tap is that when the outside while being warm and cosy inside. the weather is good we lose custom, but now we have The On either side of the bar there are places where you can sit and Waterside, which has a great outdoor area, we hope to make enjoy the view and to the left and around the corner finds you in a up for that.” large restaurant area, which can also be used as a private dining Today you enter straight into the bar area which is light and area due to the large sliding barn doors. These doors are located airy. This owes much to the fact that now you can see right beside a striking wall of wine which has the bottles unusually up to the rafters. Says Paul, “We displayed in a horizontal fashion. had to totally strip everything out, Paul explains, “This was really and put on a new roof. The only Chantelle’s idea. She liked the original features are in fact the barn door effect.” These doors ceiling trusses. We did discuss have also been used at the rear closing the roof, but we decided of the restaurant area.” against it. Instead the designers Chantelle and Paul, who did THR3 suggested re-painting the marry in the summer, met at wood a light colour and utilising The Tap Room, and Chantelle has rope industrial style lights to give had a key role in the look of The the ceiling a nautical edge.”

Waterside working alongside the As you walk into the bar area the designers. But she is also just bar is right in front of you. This as hands on as her husband. In statement bar boasts a mosaic of fact says Paul, “We were so busy wooden blocks on the bar front. when we first opened at we were Paul says, “These are actually here 24/7, and we had to rent a tiles.” The top of the bar is made place in Uddingston to be nearer of black marble while the back bar to Strathaven. It’s actually been has white opaque mosaic-like tiles, quite nice to have been quieter in a perfect backdrop to the backJanuary. This has allowed us to bar. Glasses are suspended from get our breath back.” a stainless steel framework, while He continues, “We didn’t expect the bars exposed stainless steel to be quite as busy when we We wanted The ventilation, adds a contemporary opened in November. And of Waterside to have a edge. course that threw up a few contemporary feel, The colours in the bar also issues, not least because we, carry on the nautical feel being at the time, were short staffed but we wanted to keep predominantly teal, grey and in the kitchen. But the general it in context and not white while the fixed seating is in feedback from locals has been be too modern. But a modern mix of duck egg blue, good.” teal and cream checks and faux Says Paul, “We wanted we did want it to have leather upholstery. All of the The Waterside to have a the Wow factor. interior tables have an outside contemporary feel, but we view either of the Avon Water or wanted to keep it in context and Paul McGeough, of what will be an extensive beer not be too modern. But we did THE WATERSIDE, STRATHaven garden. want it to have the Wow factor.”

Says Paul, “I can’t wait until we can Today The Waterside has get the large bi-fold doors open. I a capacity of around 100, think in the summer we will really see the benefit of our location excluding the outside area. Paul comments, “Come the summer and the fact that we have not stinted when it comes to the I would expect that to at least double.” windows.”

His favourite part of the design is the large bi-fold doors that He’s absolutely right come the spring and summer you can see open onto the beer garden. I must admit I can’t wait to go back that The Waterside’s interior will allow the bar to blend into an and see it in the full glory of the summer, as opposed to seeing ‘inside meets outside’ venue. But even now because the windows it for the first time in the snow! It certainly adds a dash of style are large and fully double-glazed, you can totally enjoy the feel of to the area.

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INSPIRATIONAL WOMEN Carina Contini Director, Victor & Carina Contini

Karen Forrester Chief Executive, TGI

Carol Fowler MD, PRime Events

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S

A

aving studied for a Bsc in Estate Management and qualified as a surveyor, it may have come as a surprise when in 1996 Carina joined her husband’s family business with the opening of The Caffe Bar. But she had landed exactly where she was meant to be with her love of cooking shining through. In 2001, she was awarded the accolade The Glenfiddich Spirit of Scotland Food Personality of the Year and was hailed as one of Scotlands Most Influential Food Personalities. Her love of cooking led in 2003 to Carina and her husband leaving the family business to open their first stand alone restaurant, Centotre in Edinburgh’s George Street (rebranded Contini Ristorante last May).

Within a few years of opening it had won both Restaurant of the Year and The Judges Special Achievement Award from The List Eating & Drinking Guide in 2005.

By 2009 they were ready for a fresh challenge and opened The Scottish Cafe & Restaurant at The Scottish National Gallery and only last year they opened Contini Caffe & Gelateria and their showcase Scottish restaurant Contini Cannonball. It also has a dedicated events and marketing team Contini Events which keep everything running. Carina Contini’s Kitchen Garden Cookbook which featured over 100 seasonal recipes reflecting produce grown every month of the year was published last year and Carina was the first female chef to be appointed to the Slow Food Alliance and last year she was named a Scotland 2014 Food and Drink Ambassador.

Carina still enjoys the trade because as she says, “The industry is more competitive, our customers are more knowledgeable and more informed so there is more room to drive to be even better. We love sharing great food with family and friends - can’t ever imagine not doing that!”

The drinks she relaxes with “I relax with Campari and blood orange at this time of year or if you know my weak spot a cosmopolitan.”

20 DRAM FEBRUARY 2015

cots born Karen Forrester joined TGI in 2008 after a career which saw her rise through the ranks of the licensed trade. She started off in the industry at 18, and was 23 when she joined Tennent’s Taverns, at the time a division of Bass. In 1994 she became Bass Leisure Retail’s first woman retail director, and was responsible for opening the company’s first O’Neill’s in Aberdeen before rolling the brand out.

By 1997 she was the company’s first female director and general manager looking after the O’Neill’s chain which by that time had grown to 190 pubs and some 1,800 staff. She also, during the same period, got herself an MBA. When the pub division of Bass listed separately to become Mitchells & Butlers in 2003 Karen was still there and by the time she left she was divisional director. Her move to TGI Friday in 2008 was a step change for the American group. She has been credited with bringing the brand back to its former glory with record sales. Last year the company was sold to Sentinel Capital Partners and TriArtisan Capital Partners who put the UK franchise up for sale. It was acquired

by Electra Capital Partners in December and Karen and her Exec’ team are staying with, and have bought into, the business.

On why after all these years she still enjoys the industry Karen says, “I still wake up every morning excited to be part of THEE most dynamic, fun and exciting industry and am constantly inspired by the unique and caring people it attracts.

Her favourite drink “My drink of choice at home is a nice glass of Italian Red but at Fridays it can be any one of our five hundred brilliant cocktails.”

berdeen-born Carol Fowler originates from a hotel background. Trained by Stakis she began her career at the Royal Darroch Hotel before moving on to the Aberdeen Treetops Hotel, rising up through the ranks to the role of General Manager. She left the hotel industry to take up a role in PR & Promotions with Aberdeen Journals and spent eight years with the media company before setting up a business of her own. PRime Events was established in 1998 and this year celebrates 17 successful years in business. Carol has grown the company into a substantial player in the Grampian market with turnover in excess of £1m.

Carol’s passion for the hotel industry led her to expand her business and along with two business partners, purchased The Dunavon Hotel in Dyce in 2004. In 2011 she followed this purchase with a further buy, as part of a consortium that bought Banchory Lodge Hotel (pictured below). Since the purchase of Banchory Lodge the group have invested close to half a million pounds creating a first class country house hotel.

Carol’s passion for the industry has never waned over a 35 year period and that is because she says “It’s hard to describe but there is just something about the hotel and event industry that gives you a buzz like no other-I love it” “My perfect way to unwind would be sitting down with the team after a busy service enjoying a locally brewed Gin and Tonic with a slice of apple.”

Karen Forrester

Carol Fowler

Laurie Nicol

Angela Vickers

Carina Contini

International Women’s Day IS ON SUNDAY MARCH 8, so THIS MONTH we take a look at some of the Scottish women in the industry who are making an impression on the world at large.

Laurie Nicol Principal Hayley

Angela Vickers MD, Apex Hotels

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aurie has been responsible for driving through the transformation of the Central Hotel to the Grand Central Hotel, and along the way has not just picked up the accolade 2012 Scottish Hotel of the Year but a further 15 other prestigious awards.

She kicked off her career as a banqueting waitress at the Moat House in Glasgow and then moved on to be the Banqueting Operations Manager of Leith’s at the Edinburgh International Conference Centre.

In 1995 Laurie joined Stakis Hotels in Falkirk as Sales Manager. She then moved to Stakis in Aberdeen as Business Development Manager before joining Hilton Aberdeen Treetops and Hilton Craigendarroch as Area Sales Manager.

In 1999 she was short-listed as a finalist for Young Sales Person of the Year 1999 by the Institute of Professional Selling. Her journey continued when she was appointed Area Director of Sales Hilton (North of Scotland) with responsibility for sales at five hotels.

In 2002 she was awarded Hilton Hotels Sales Award for Continual Outstanding Achievement in the UK. She continued onwards and upwards with a move to Edinburgh the same year as Director of Sales for the Hilton Edinburgh cluster and in 2005 she made a move back to Glasgow as Director of Business Development.

During her time here Laurie had her first taste of hotel management when she was seconded to the Grosvenor in Glasgow for seven months as GM. The was a taste of things to come, and in 2010 she took on the position of GM of the Central Hotel, which was at the time undergoing a complete refurbishment to re-emerge as the Grand Central. Over the last five years Laurie has not only created a force to be reckoned in Glasgow, but she has also completed a Masters of Business Administration (MBA) at Strathclyde/Lausanne and Cornell Universities. Her next challenge will be to oversee Starwood Capital’s 5 Scottish properties.

Laurie says, I stay in the industry because “I laugh every day and I learn every day”. I relax with “a large Bombay and Tonic.”

ow Managing Director of one of Scotland’s most successful hotel companies, Angela Vickers started out her career as an chartered accountant with KPMG and moved into the hotel business in 1993 when she joined Stakis as Group Financial Controller moving to Hilton Hotels when Stakis was bought over. She stayed there for 8 years before moving to telecoms company, Damovo. She joined Apex Hotels in 2004 as Financial Director before becoming Managing Director the following year. In its last set of figures the company reported a 37% increase in profits to £9.57m with a turnover in excess of £50m, in September it revealed plans for a £35m hotel development in Bath which will see 177 bedrooms created alongside extensive conference facilities and at the end of 2014 Apex revealed that it had added Marks Hotel in Glasgow, to its eight strong portfolio which includes three hotels in London.

Angela, has achieved an Executive Masters in Hospitality Leadership and in 2010 Apex was awarded the AA Small Hotel Group of the Year accolade.

Says Angela, “If I was being very truthful my favourite drink to relax with is a cup of strong tea! That’s not really living on the edge I know.

I love the industry because there is always so much going on – from the ever changing (and challenging) hotel distribution channels, accommodating new legislation, keeping on top of and responding to customer feedback, seeking the opinions and ideas from our employes to sourcing new acquisition oppor tunities for Apex and ensuring that as a family company we can still outperform the larger chains.”

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Congratulations and every success to everyone at the Kirkhouse Inn. www.italianaromacoffee.co.uk

HAND ROASTING

COFFEE SINCE 1992

stevens & graham 50 Jessie Street, Glasgow G42 0PG T: 0141 423 3299 22 DRAM FEBRUARY 2015

Stevens & Graham Ltd would like to thank the Kirkhouse Inn for the opportunity to work together with them to create their bespoke tartan carpeting. We would also like to wish all the management and staff every success for the future. www.tartancarpets.co.uk

Glasgow Road, Strathblane G63 9AA

KIRKHOUSE INN DESIGN FOCUS

I

have to admit that going out to see the newly-refurbished Kirkhouse Inn in Blanefield was a trip down memory lane for me. For back in the early 80’s I had my first bar job there in its cocktail bar. It was the era of Pina Colada’s and Tequila Sunrise’s, and the bar was shut between 3pm and 5pm every day! Not only that but in the evenings you had to wear a long brown skirt!

Today the facade has hardly changed – although it is now cream, as opposed to white, and the only other remnant of days gone by is the position of its reception. That apart, the downstairs of the Kirkhouse is not recognisable from my day.

Now owned by husband and wife team Allan and Margaret Duncan, who also own, but lease out the nearby Strathblane Country House, the Kirkhouse has been given a £200K facelift since the couple bought the Inn just before Christmas.

Says Allan, “It was in a terrible state when we took it over. Over the years it has had a number of owners, but most recently it was in administration and then it was bought by a financial institution. We did a deal with them to buy the freehold.”

He continues, “We have completely refurbished the downstairs areas and we are half way through the bedrooms. We’ve done seven, but by the beginning of February we will have them all completed.”

When you walk through the glass doors of the Kirkhouse you immediately come into a large, spacious reception area which has a bespoke tartan carpet. Says Allan, “We commissioned this from Stevens & Graham, and it carries right through into

BY SUSAN YOUNG the restaurant and the bar, and up the stairs to the rooms.” The reception area has a comfortable and stylish couch, situated beside an equally stylish living-flame fire, which is framed by two statement lamps and a round, glass coffee table. Diagonally across in the window there are two matching purple chairs and another coffee table. In fact most of the upholstery is in shades of purple – from the fixed seating in the restaurant to the chairs in the bar.

The tartan carpet, which has a striking purple, cream and dark green design, sets off beautifully the bespoke wallpaper with its giant thistles, which is used in the reception and restaurant area.

The new-look restaurant, which is situated on the left hand side of the Kirkhouse, is called The Thrisstle Seafood and Grill, the word Thrisstle being the Scottish word for thistle. Allan, who is a chef to trade, explains, “There is not really a good restaurant in this area. There are quite a few places doing bar food but nowhere does seafood.”

The elegant restaurant has its own bar as well as a fixed dance floor where bands play, and further through there is an additional space. Allan says, “We have really opened up this area. The new space means that we can host regular dinner dances which are very popular. We also do a Family carvery on a Sunday in the restaurant and we bought new carvery equipment. In the rear space we are also able to host funerals and private functions and this area can be curtained off when not in use.”

He continues, “We have re-carpeted all the public areas, and DRAM FEBRUARY 2015 23

re-upholstered all the seating. New curtains and blinds as well as new living-flame fires have gone in, and we have totally redecorated and put in new ceilings. The kitchen has also been totally re-equipped. Upstairs in the bedrooms we have put in double glazing, new beds, new soft furnishings, re-upholstered the furniture and have completely re-placed all the bathrooms.

It’s been a big investment for us.”

Directly across from the restaurant is the bar which the couple call ‘The Sports Bar’. It is a very plush looking sports bar. The tartan carpet is continued in this area and there are large glass doors, at the far end, which in the summer will take you out to a patio area. The bar has been complimented by green wood panelling, smoked glass and another living-flame fire. The end result is a bar which could equally double as a coffee-lounge.

Says Allan, “This is where we serve bar food. We also do a good range of beers, including the increasing popular craft beers.

This appeals to our younger customers and our digital jukebox is well-used. We also have Sky through here. This is where the locals like to watch sport.”

In fact Allan is delighted with the feedback he has been getting from locals. He tells me, “They have started to come back to the Kirkhouse. At Hogmanay we hosted a dinner dance for 100 people and it was a big success, and it was mainly locals that came.”

He continues, “It’s not easy running a place like the Kirkhouse, especially now the new drink-driving limit has kicked in. I’ve already seen my drinks sales dipping. However we also benefit

from the fact we have great accommodation business. This is a big wedding area with lots of good venues that don’t have enough accommodation for everyone. We’ve also got the John Muir walk right on our doorstep and we get lots of walkers staying too. Another group that use the hotel are cyclists. Every month 40/50 drop in. It will definitely be food and accommodation that drives this business.”

Luckily Allan is not strange to the food side of the business.

He has been a chef all his days and still does a turn in the kitchen. He explains, “I worked for Stakis for many years and in fact I was the executive chef in charge when The Grosvenor in Glasgow re-opened after the fire. I was there when it was still being run by Sir Reo, and in fact I met Margaret, my wife, at Stakis.”

He didn’t just work at The Grosvenor, Allan also worked for British Transport Hotels and at Dunblane Hydro. He was a runner up as Scottish Chef of the Year in the 80’s. He and Margaret went out on their own when they bought the Creel Inn at Caterline near Aberdeen and over the years have run restaurants, coffee shops and catering companies. They took over the Strathblane Country House Hotel eight years ago, and the couple, who live locally, are now delighted to have the Kirkhouse. Says Allan, “The Kirkhouse is a traditional Scottish inn, with a modern twist. I believe by offering quality rooms and quality food we will capture the all-important tourist market.”

It’s great to see the Kirkhouse in its new plumage. I can’t wait to show my old friends.

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26 DRAM FEBRUARY 2015

DESIGN TRENDS Over the last few years the licensed trade in Scotland has definitely concentrated on re-investing in their bars, restaurants and hotels with substantial spends. As a result the quality of Scotland’s eating and drinking establishments has never been better. Susan Young investigates.

D

Hutchesons

Anchor Line

esign in 2014 was split into two definitive categories – craft focussed or New York-esque. What I mean by the latter is stylish bar with a classic feel - think Hutchesons and Anchor Line in Glasgow.

There is no doubt the move to craft beer has playing a significant part in changing the look of the bar scene in Scotland. There have been more craft beer bars opening across the country than any other bar category. It is not just that there have been brand new craft bars opening, many existing outlets have been re-invigorated by a change of pace and in many cases that included taking on board all things craft. Notably Indigo Yard and Montpeliers in Edinburgh who both underwent a transformation last year and both outlets saw sales soar as consumers bought into their new looks and the fresh offering.

An added benefit was that this was a quick turnover with the venues closed for less than a week.

The trend here has been to use reclaimed wood, and furniture and re-upholster. In fact there is a whole new breed of suppliers out there who do just that, give furniture formerly destined for the skip, a makeover.

This is not a new idea. In fact it is the modern equivalent of shabby chic, which was prevalent a handful of years ago.

But with shabby chic they did not actually re-upholster! As a result everything had a worn out feel, the new-look up-cycling is anything but.

In fact Allan Duncan, the new owner of The Kirkhouse, (see p23) re-upholstered all his chairs and sofa’s rather than buy new. He explains, “We didn’t buy new furniture we just re-did every chair.”

As a result fabrics have come into their own – while leatherlike fabrics are still popular because they are easy to clean, warmer fabrics such as hard wearing chenille have also been used, as has tweed. Muted greys, deep purples, warm beige... herringbone... you name it I have seen it this year. I have also seen loads of lovely tartan carpets. Most, in fact probably all of the bespoke tartan I have seen in lovely shades of pink,

up -cyclin g recla im ed wood re- up ho lst er fa brics ca rpet s

Indigo Yard

Montpeliers

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11 th August 2015

the

incorporating the

DRAM AWARDS

DESIGN TRENDS grey, blue have been created by Stevens and Graham (and I am not saying that because they are advertising). In fact I think I’m beginning to recognise a Stevens and Graham carpet right away these days.

While craft bars may be utilising a more natural cosy look, some other venues have been investing the look of luxurious.

And marble has been the order of the day. I’ve seen more marble used in bars in the last 12 months than in the last 12 years! It looks tremendous.

It appears that architects and designers are more aware of the need to use natural materials that make an ecological as well as aesthetic statement. The marble bars and bar tops are also benefitting from the effects of LED lighting which can change the ambience of a room at the touch of a button and which can also appear to change the colour of the marble.

The other benefit of LED lights is that they last forever! Unlike the fashionable filament light bulbs that adorn vintage light pendants - that appear in most craft bars – which unfortunately they do need to be replaced frequently.

But what of the future design trends.

A feature in the Daily Mail recently focussed on technological advancements that could make the bar we know today unrecognisable. For instance robots could take-over from bartenders, drinks could be inhaled or delivered to your table by drones, and there will be no need for breathalysers because there will be alcohol antidote pills to help you sober up... sound far fetched... actually there is already technology out there which does all that and more.

In San Francisco there patrons are utilising an app called SceneTap which analyse peoples faces as they walk into a bar (25 bars have signed up), as a result you can find out the type of people in the Nobu bar before you get there. For instance the app user can check out the male-tofemale ratio or average age group.

Cocktail bar owners may be interested to know that British scientists have just invented the world’s first levitating cocktail machine, the Levitron. It uses sound waves to suspend tiny droplets of alcohol that can be licked out of the air. They’ve already tried out levitating gin and tonics and a Bloody Mary.

And if you don’t fancy licking droplets of alcohol you could always inhale them! A vapourised drinks concept is already on the way.

If you are more into serving beer than cocktails there’s a new gadget which engineers have developed the “Hoppier”. This is a gadget that attaches to a beer tap to adjust the ‘hoppiness’ level of beer on demand.

Decor too will be influential when it comes to determining what customers drink. Last year a research study at the ‘Singleton Sensorium’ looked at how surroundings impacted the flavour of whisky. The science experiment let people enjoy whisky in a pine room, a grassy smelling room and a dark red room.

The results showed that your décor can influence the flavours you get from the whisky. For instance - pine walls will make the whisky have a more woody taste... as Heineken does standing by the fire. While if you enjoy Pop Up City Lounge your whisky in a dark red environment then you will taste more berry flavours.

Also trying to guess what the bar/club of the future will look like is Heineken. It has created a ‘Pop Up City Lounge’ which is full of cutting-edge design features.

This is currently travelling throughout the world and it certainly explores social design concepts. For instance Mexican interior designer Victor Hugo Jimenez created ‘conversation cocoons’ in The Lounge. This was in response to research which showed that two thirds of bargoers felt a lounge bar is the best place to go for a good conversation with their closest friends. The cocoons are built in various sizes to accommodate small or larger groups, always providing a feeling of exclusivity to their occupants. Key to their design is the perfect balance of intimacy and openness. Smaller cocoons feature reclined seats to encourage close conversation, whilst the larger areas have more upright chairs so that bigger groups can talk all together, but all the while, visitors can sense what is happening around them at The Lounge. The cocoons are also equipped with light switches so if the inhabitants run out of drink they just hit the switch and their cocoon glows.

The last word goes to David Rockwell, a New York-based architect who designed Nobu. He believes that because we are now living in smaller homes we will soon be looking for new spaces to socialise and eat – that Neighbourhood bars will become adjunct living rooms. I’m not sure this is a new idea... after all that’s what made bars popular in the first place. People used to go to them because they were warmer and nicer than their homes.

DRAM FEBRUARY 2015 29

Joel Persson has been working as the Rekorderlig Global Brand Ambassador for the past 18 months, representing the Swedish cider brand across the 20+ countries and 5 continents it is now sold in.

For the past year Joel has been working across the UK hosting his ‘Cider Masterclasses’, with bartenders and mixologists educating them on the brand and the cider category as a whole. This year Joel will continue his crusade to get as many bars excited by cider as possible through interactive sessions and challenging bars to use Rekorderlig as the most exciting new ingredient in their cocktails.

For more information on having Joel at one of your bars - contact Chilli Marketing on 0870 24 24 608

Sue Says @dramscotland

C

/dram.scotland

ongratulations to Stuart Spence (pictured) of Aberdeen’s Marcliffe Hotel. He received an MBE in this year’s New Year Honours list. At the time he said it was a perfect way to round off his 50-year career in the trade as the Marcliffe, his five-star hotel, is set to close at the end of March, when he retires..

There is a new restaurant in Broughty Ferry called the Beach Hut, what makes it stand out for me is the pre-dinner service... usually once you’ve booked a table at a restaurant, that’s the final interaction with the management you will have — but not here. Head chef and proprietor, Catherine Rae has been known to call up diners that have made a booking a few days before to ask if there is anything special they would like from the fishmonger. Now that really is going the extra mile.

I do like new inventions and one from HeriotWatt University’s School of Textiles & Design is really a bit different. They have developed a fabric designed to bear the permanent odor of Johnnie Walker Black Label whisky. The fabric, developed for textile company Harris Tweed Hebrides and distiller Diageo’s Johnnie Walker Black Label brand, bears a permanent scent dubbed “Aqua Alba,” created using “microencapsulation technology”, which was designed to replicate the odor of a glass of Johnnie Walker. Can you imagine the excuse... honestly officer I haven’t been drinking it’ss my dress!

Latest alcohol statistics remain a bit of a worry. Why is it people in the South West of England drink more than Scots per head, yet when it comes to deaths attributed to alcohol 14 die in the South West per 100,000, while in Scotland it’s 24 deaths per 100,000!

According to the researchers “In contrast to Scotland, the high per adult consumption in the South West was attributable to (more expensive) on-trade sales. These findings are consistent with a previous report which showed that the South West had the highest rate of on-licensed premises per 1000 population, and not cheap vodka which is the main spirit bought by Scots from the offtrade. It stands to reason that the Scottish Government should be endeavouring to get people to drink in the on-trade... it could save lives!

The good news is that my new years resolution was to learn to use Twitter... I’m more of Facebook fan. But as my brother runs one of the UK’s foremost media magazines (the DRUM) and

has some 118,000 followers, he was dismayed by my lack of interest in the medium. The bad news is I don’t have a hashtag key that works on my apple mac... maybe I’ll leave it up to the younger members of my team after all!

It is nice to see a familiar face, Tatsuya Minagawa, return to Scotland and to The Highlander Inn in Craigellachie as bar manager. I first met Tatsuya when he first came to Scotland and was working with Duncan Elphick at the Craigellachie Hotel – that must be more than a decade ago as Duncan bought The Highlander Inn in 2005! Tatsuya joined Duncan when he bought the Highlander and six years ago left to see more of the world and work with a drinks company. Now that he is back he will assume the role of bar manager. Says Duncan, “We couldn’t be happier.”

I thought I was reasonably forward thinking with our ‘For the Love of Whisky... speed tastings. But a London company has gone much further... for Valentine’s Day they are doing a tasting which matches the age of various whiskies with performers of a similar age and wait for it you have to sup the whisky from the natural contours of said performers body! The company behind the tasting, Bompas and Parr – ‘practioners of flavour based experience design’ – reckon that the heat of the performers bodies will enhance the flavour of the whiskies and that the drinkers and performers will have a unique bond! The tastings take place at the Ace Hotel in London’s Shoreditch on Valentine’s Day with tastings taking place at 3pm and 7pm. Unfortunately my diary is full that day.

The new drink-drive limit seems to have really kicked in. Most licensees I have spoken to have seen drink sales drop. The concept of a quick pint before heading home is nearly a thing of the past, while a sneaky wee glass of wine at lunch has also hit the dust. But the ramifications go further... I hear that folk attending funerals are now opting for coffee and even cheese and wine events have been hit. People keep comparing it to the Smoking Ban but the advantage of the smoking ban was that people who didn’t smoke started going back to pubs. Licensees are really going to come up with some creative ideas to get customers out of their houses... and we all like a challenge!

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32 DRAM FEBRUARY 2015

CLASSIFIED ADVERTS

Glasgow 0141

404 0087 Edinburgh 0131 202 6034 HERS S WAS • GLAS ERS WASH • DISH ES ACHIN • ICE M LERS LE COO • BOT T

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

The Bowlers

• Recently refurbished licensed premises offering bar/restaurant opportunity • Public bar, lounge and live music area • Prominent corner trading position overlooking Glasgow Green • Close to Celtic Park, Emirates Arena and Sir Chris Hoy Velodrome • Permission for outside seating • Would suit first time buyer or existing operator • EPC Rating G Freehold Fixed price £105,000 leasehold oFFers considered

alpen lodGe

• Same owner for past 20 years • Very well established public house • Popular trading location opposite Central Station • Split over two levels with public bar & lounge bar • Wet led operation- Free of any tie (circa 180 barrels) • All day live music every Saturday in lounge bar • New FRI Lease terms being offered • EPC Rating G leasehold oFFers inviTed For premium & £25,000 renT p.a.

100 Tullis sTreeT, GlasGow Green

25a hope sTreeT, GlasGow

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

www.simsautomatics.co.uk

smithandclough.com

We specialise in contract fixed seating, tables, chairs and soft furnishings for hotels, pubs, clubs etc. Full upholstery service also available.

Here at SIG Contracts we have a long established family run business in which we have been supplying the very best quality furniture available on the market place. Our products range from BESPOKE banquette seating, Sofas, Tub Chairs to Headboards, Curtains ect in which are all made in our own factory to meet our clients own specification. We can also provide a large selection of contract Chairs, Tables and bar stools to create the perfect finish for any project.

OUR PRODUCTS Made to Measure Banquette Seating, Sofa’s, Tub Chairs Wingback Chairs, Pod Stools, Headboards, Pelmets, Curtains With thousands of contract fabrics and leathers to choose from.

Tel: 0800 316 9339 Landline 0141 647 0427 & 24hr 07799 646 778 E: enquiry@sigcontracts.co.uk www.sigcontracts.co.uk (part of Suite Illusions Group) Envy - Bathgate

Wicked Lounge - Glasgow

Codona’s - Aberdeen

Cafe’ Cova - East Kilbride

DRAM FEBRUARY 2015 33

ROUND UP

ing your g hard all year and then lett There’s nothing like workin tainly cer rks zwo Buz management at hair down...and the staff and l party. rea a was l Bal rks zwo Buz ent know how to do that. The rec

Huw Pennell, Maxxium UK’s long-standing Managing Director, is leaving the company to take up a newly created role with Edrington, one of Maxxium’s shareholders. Pennell will assume his new role as Edrington’s European Regional Managing Director effective 1 April 2015. An announcement will be made on his successor in due course. Pennell has worked with Maxxium UK for 16 years has led the company as Managing Director for the past 10 and prior to that was Marketing Director.

Pennell said, “I am immensely proud to have been a part of this business from the very beginning.

Maxxium UK houses a portfolio of great brands and a strong team of talented and experienced people that will continue to deliver exciting plans across the portfolio and ensure the company’s continued success.”

Edrington Group Commercial Director, Scott McCroskie says, “This new role will deliver a new level of focus on this large and complex region whilst creating a management structure consistent with the rest of the world. Huw’s knowledge, experience and leadership style will be of great benefit to Edrington. We are excited to welcome him to the business and look forward to building on the success of our company.”

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: Mairi Clark • Advertising Manager: Lucy McGovern • Advertising: Vicky Corrieri & Warren Campbell 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 2014.

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34 DRAM FEBRUARY 2015