DRAM 317 JANUARY 2017

DRAM

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DRINKS RETAILING AND MARKETING

@dramscotland

DRAM MAGAZINE January 2017 ISSN 1470-241X

/dram.scotland

LOUISE & JAMES RUSK LAUNCH NEW VENTURE DRAM JANUARY 2017 OUR NEW YEAR GONGS • SPANISH BUTCHER • BURNS FACTS

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DRAM JANUARY 2017

DRINKS RETAILING AND MARKETING

WELCOME

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elcome to the first magazine of 2017.

I hope this year is a good one for all our readers. And talking of readers I’m amazed at how many of you are now reading online some 15,000 every month, but not to worry we’ll be producing a print version for as along as I’m in charge!

This month our cover story highlights the fact that Louise and James Rusk have just opened their latest venue, the Spanish Butcher in Miller Street, Glasgow. See pages 23 to 25 for all the details. And we also highlight the newest addition to Finnieston Chelsea Market.

Annabelle Love caught up with the enterprising David McAteer of Polmont Inns to find out about their plans while she also took a look at the impact of the lowering of the drink-driving limit. It’s hard to believe that it has been two years since it was introduced.

We also have plenty of news and great pictures from the recent Star Awards in Dundee and as usual at this time of year we have a look at Burns and Whisky.

And not forgetting it’s New Year Gong time...

Susan Young Editor susan@mediaworldltd.com dramscotland.co.uk

CONTENTS January

FEATURES

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/dram.scotland

BURNS FOCUS

Some interesting facts about Burns and Whisky

LICENSEE INTERVIEW

Annabelle Love meets the folk behind the Polmont Pub Company.

DESIGN FOCUS

The Spanish Butcher & Chelsea Market

RURAL PUBS: THE REAL LOSERS

Two years on Annabelle Love looks at the impact of the drink driving legislation

REGULARS

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@dramscotland

2017

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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.

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INNIS & GUNN REVEALS GLASGOW BEER KITCHEN PLANS Scottish brewer Innis & Gunn has announced it is to open its biggest Beer Kitchen to date on Ashton Lane in Glasgow’s West End next Spring. A 600k investment will transform the former Cul-de-sac bar, owned by G1, into a three-floor venue that features an on-site micro-brewery. The rollout of the Beer Kitchen brand is being funded by £2.5m Innis & Gunn raised last year through its Adventure Capital crowdfunding campaign. As well as a brewing facility it will also serve tank beer and special edition brews created on site. The first floor will serve food paired with Innis & Gunn beers and the spacious top floor will be used as a late night events space. This will be Innis & Gunn’s fourth Beer Kitchen, following openings in Edinburgh, Dundee and most recently St. Andrews.

TENNENT CALEDONIAN INVEST £1M IN VISITOR CENTRE Tennent Caledonian has announced a £1m investment in its Wellpark Visitor Centre in Glasgow’s East End. A planning application lodged with Glasgow City Council outlines an enhanced visitor experience showcasing ‘The Tennent’s Story’ which brings Tennent’s 500-year heritage to life by exploring its place in Scottish history, culture and sport. Glasgow-based Creative Communications Agency, The Creative Cell, will lead the project, together with The School of Simulation and Visualisation at The Glasgow School of Art and ZM Architecture. The Tennent’s Story is expected to open in Autumn 2017.

POP-UP BAR BRINGS WESTEROS TO AULD REEKIE

First Dishoom for Scotland opens in Edinburgh

London-based independent restaurant group Dishoom has opened its first Bombay-style bar and restaurant in Scotland with the launch of Dishoom Edinburgh at 3a St Andrew Square. Housed in a 1920s-era listed building, the three-storey restaurant boasts an open kitchen restaurant on the ground floor, a first-floor café and dining room, and basement cocktail bar, The Permit Room. The menu devised by Executive Chef Naved Nasir focuses on authentic Bombay comfort food, served as small plates, grills, biryanis, salad plates, rolls and curries. Both the restaurant’s menu and unique design are inspired by the original Irani cafés of Bombay. Dishoom co-founder Kavi Thakrar said, “We’re so excited to have opened in Edinburgh – a beautiful city that was my home for several years while I was at university.” Dishoom first launched in Covent Garden in 2010 and there are now four branches across London.

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DRAM JANUARY 2017

A temporary Game of Thrones themed pop-up bar called Blood & Wine has opened in the cellar of Daylight Robbery on Dublin Street in Edinburgh.

The 100 capacity concept bar from events company Geek Social serves drinks from George RR Martin’s ‘A Song of Ice and Fire’ series, and a range of wines, spirits and ales supplied by Royal Mile Whiskies. The tavern is decorated with props from Edinburgh sword shop, The Knights Vault. Linden Wilkinson, of Geek Social, said, “Edinburgh is the ideal place for this and our venue already looks like something straight out of Westeros! Everything we’re serving is taken from A Song of Ice and Fire, including Dornish wine, Arbor gold, and The Old Bear’s Hot Spiced Wine.” Geek Social has more pop-ups planned for Edinburgh, with future themes including Harry Potter, Stranger Things and The Walking Dead.

Have you Heard?

Signature Pubs has bought over The Spiritualist bar and restaurant at 62 Miller Street in Glasgow’s Merchant City. The company will continue to run The Spiritualist as it is at present.

NEWS HEINEKENS TO TAKE OVER PUNCH IN £400M DEAL

Revolution Bars Group has brought the vibrancy and flavours of Cuba to Glasgow with the launch of Revolución de Cuba in the B-listed Culzean House at 36 Renfield Street. The 120-cover rum bar and cantina has a colourful Cuban-style interior, and a capacity of 500. It offers 40 rums from around the world, South American beers and lagers, gins and an exotic cocktail menu, plus a range of Latin American-style tapas and mains. General Manager, Jenny Barlow, told Dram, “We want our customers to feel like they’re on holiday, so we wanted the place to feel warm and vibrant; pairing friendly, knowledgable service with a party atmosphere. South America is all about fiestas and the people are so passionate about what they eat and drink. Havana in its heyday it was all about throwing speakeasy parties and people having fun and that’s the vibe we’re creating here.”

The Glasgow unit is the fifth Scottish addition to the brand, following the launch of Revolución de Cuba Aberdeen late last year.

JDW PREMIERES THE CALEY PICTURE HOUSE Pub operator JD Wetherspoon has opened The Caley Picture House in Edinburgh, following a £2.5m redevelopment of former live music venue The Picture House, on Lothian Road. The new pub will feature two bars, one on the first floor and a smaller bar on the balcony level. Its contemporary design is a “modern take on classic art deco.” It will serve real ales and craft and world beers, including beers from local and regional brewers. Manager Matthew Knowles said, “We are looking forward to welcoming customers into the pub and we are confident that it will be a great addition to the Edinburgh community.”

The new pub is named after the original Caley Picture House, which opened in 1923.

Heineken and Patron Capital have agreed a deal which will see Punch Taverns estate split into two (subject to investor approval) with Heineken adding 1,895 pubs to its Star Pubs and Bars portfolio, bringing the total number of pubs they own to around 3,000, with Patron taking on 1,329 Punch pubs.

Punch said the deal has the blessing of its top three shareholders, representing 52.3% of the firm, with the company’s directors announcing their intention to recommend that investors vote in favour of the deal.

Stephen Billingham, Punch chairman, said, “While the board did not solicit this offer for the company, we believe this is a good outcome for shareholders as the offer provides cash certainty at a significant premium.”

And while the Scottish Licensed Trade Association warned of less beer choice in pubs, Lawson Mountstevens, head of Heineken’s Star Pubs & Bars reassured sceptics that, subject to the deal for buying the Punch pubs completing, he will aim to keep up the current policy of selling a number of non-Heineken beers throughout its estate The Old Course Hotel, Golf Resort & Spa in St Andrews has unveiled refurbishment plans that will see the Fife Resort, close between January and mid-April for a total bedroom upgrade and spa extension complete with a new lap pool and extensive gym. Although the hotel will be closed to visitors during this time the public areas will be open.

Glasgow-based group Bar Soba plans to open seven more restaurants across the UK, including Aberdeen, after securing a £3m investment from the Business Growth Fund (BGF). The company operates five sites across Glasgow, Edinburgh and Leeds. Founder and chief executive, Brad Stevens, said, “I’m really excited about our ambitious expansion plans and that we’ve found the right partner to provide the funding and expertise we need to accelerate our growth; expanding to 12 city centre locations.” Mohan Mansigani, a former chief financial officer for the Casual Dining Group, the company behind Bella Italia, has been appointed as Bar Soba’s non-executive chairman.

Crieff Hydro continues growth

Crieff Hydro has announced an additional three signings to its family of hotels having secured the management contracts to operate the Green Hotel in Kinross and Kings House Hotel in Glencoe as well as the lease to operate the Peel Café at Glentress in Peebles.

The Green Hotel in Kinross is made up of its namesake, The Green Hotel, and the adjacent Windlestrae Hotel. The Green Hotel has 46 rooms, the historic Jock’s Bar, Basil’s restaurant, a variety of meeting rooms and Backstage, one of the region’s most popular live music venues while the Windlestrae Hotel, located just across the road has a further 47 rooms, Monty’s restaurant, Rushes Bar, meeting and event space for up to 120 people as well as a Spa and Leisure Centre. Both hotels are owned by the Montgomery family, who first purchased the Green Hotel in 1926.

Owner Jamie Montgomery said, “Having Crieff Hydro manage our hotels is the start of a new chapter. As well as benefiting from the experience of the management team at Crieff Hydro, I am also pleased to announce that we will be investing a six-figure sum in upgrading and refurbishing both hotels.”

Crieff Hydro has also recently added the Kings House Hotel in Glencoe to its now 10-strong group of hotels.

The Kings House Hotel was acquired by the neighboring Black Corries Estate two years ago. Over the past six months the management team at Crieff Hydro have been working closely with Bidwells, who have provided interim strategic management for the hotel. Together the two parties are progressing plans for an ambitious redevelopment which will secure the long term future of this hotel. A brand-new bunk house, with 30 bunks in 10 rooms, opened at the beginning of November, along with The Way Inn. DRAM JANUARY 2017 5

“NONE GENUINE BUT MINE”™

EXCLUSIVELY DISTRIBUTED IN THE UK BY HI-SPIRITS SOUTHERNCOMFORTUK #SOUTHERNWELCOME DRINK RESPONSIBLY

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Copyright2017 © 2016 Southern Comfort. All rights reserved. Southern Comfort is a registered trademark.

DRAM JANUARY

BRAND NEWS

ALL THE L ATEST BRAND NEWS

BEER

BELLFIELD BAGS NATIONAL LISTING WITH BIDVEST

Scottish gluten-free microbrewery, Bellfield Brewery, has partnered with Bidvest Foodservice to supply its craft beer to pubs and restaurants across Scotland.

Bellfield’s Kieran Middleton, said, “This is a huge coup for us, coming just seven months after we first launched our beers. The partnership has the potential to literally transform our business.”

Bellfield Brewery point of sale kits with branded beer mats, bar runners, glasses and table-top tent cards will also be available.

TENNENT’S BRINGS ALCOHOLIC SODA TO SCOTLAND Tennent’s has launched leading US alcoholic soda, Not Your Father’s Root Beer (NYFRB), in the Scottish on-trade. Made by Illinois brewing company Small Town Brewing, it is one of the biggest selling ‘Hard Sodas’ in the US. The imported 4.5% ABV “flavoured craft beer” is infused with herbs and spices and blends hints of sarsaparilla, wintergreen, anise and vanilla.

Angus Lawrie, Head of Development Brands at Tennent’s, said, “Hard sodas are the fastest growing segment of the US beer market. NYFRB is a truly authentic American success story and is now one of the top 10 best-selling craft beer brands in the US. As we commence the roll out across Scotland, we’re confident that craft drinkers seeking new twists on classic American flavours, will take NYFRB to their hearts.”

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ABERDEENSHIRE COUPLE LAUNCH TEA-INFUSED GIN James Danes & Jim Young

ALECHEMY BREWS UP EXPANSION PLANS

Catalyst Drinks, an independent investment company formed in 2016 and headed by Director Jim Young, has bought into the Alechemy Brewing Co. The company has signed a six-figure deal which will allow the Livingston-based brewery to move to bigger premises at Alba Campus, also in Livingston. The investment also means that the brewer can now can and bottle its own beers on-site, expand production of keg and cask beers, and create new jobs. James Davies, who founded Alechemy in 2011 comments, “We’re always experimenting, looking to try something new to bring our customers memorable flavours.

I felt Catalyst Drinks got what we are about and that the partnership would help us achieve the growth and presence in the market we both believe Alechemy beers deserve.”

The Teasmith Gin, a new gin distilled with hand-picked tea, has been launched by Aberdeenshire couple Nick and Emma Smalley. The gin is made from black loose leaf Ceylon tea from Sri Lanka, which is distilled by itself then blended with classic gin botanicals and double-distilled at Strathearn Distillery in Perthshire. Nick told DRAM, “We wanted to use a botanical linked to our local area and discovered James Taylor, from Aberdeenshire, who founded the first tea plantation in Sri Lanka in 1867. Distilled, the Ceylon tea has a citrus flavour with a minty sweetness and would work well in cocktails, so we hope it will be popular in the on-trade.” Teasmith launched in a batch of 560 bottles priced £37.50, with more set to be produced early 2017.

DRAM JANUARY 2017 7

BRAND NEWS WHISKY

BOWMORE SHOWCASES DISTINCTIVE FLAVOURS Bowmore has launched Vault Edit1°n Atlantic Sea Salt, the first release in a four-part limited edition collection of whiskies developed in Bowmore’s No.1 Vaults. The Vault Edit1°n series highlights four characteristic flavours associated with Bowmore’s signature style; Atlantic sea salt, peat smoke, sweetness and citrus fruits. Aged in ex-bourbon casks and bottled at 51.5%ABV, Atlantic Sea Salt has a distinctive salty profile balanced with sweet, spicy and fruity flavours. A new release of the series will be launched each year until 2019 with the next edition being Vault Edit1°n Peat Smoke. Atlantic Sea Salt is available from whisky specialists RRP £100.

VINTAGE COLLECTION FROM GLENMORANGIE

Glenmorangie has unveiled a new vintage collection called Bond House No. 1, which explores the origins of Glenmorangie’s most prestigious reserves of aged whisky. The collection takes its name from Glenmorangie’s largest warehouse, Warehouse No. 1 which was once home to the distillery’s casks of maturing spirit. It explores the individuality each year has lent to Glenmorangie. The first expression in the series, Glenmorangie Grand Vintage Malt 1990, marks an important year from the distillery as this was when Warehouse No. 1 was transformed into a majestic new still house, still used today. Glenmorangie Grand Vintage Malt 1990 is bottled at 43% ABV and is available from selected whisky specialist retailers priced £495.

BrewDog has branched into whisky with the launch of Uncle Duke’s, a four-year-old single grain Scotch whisky matured in ex-Bourbon casks with an extra 12 months in virgin American oak. The 40% ABV whisky brand was inspired by the writings of American author Hunter S. Thompson, as well as his love of Bourbon. It costs £28.95 per 700ml bottle.

RUM

LIQUEURS

BRAMBLE DUO LAUNCH SCOTTISH WHITE RUM SEAWOLF

A ‘WARM SOUTHERN WELCOME’ FOR 2017

Mike Aikman and Jason Scott, the pair behind Edinburgh bars Bramble, The Last Word and Lucky Liquor Co, have teamed up with Gavin Ferguson, of Scottish independent wine merchants Vino Wines, to launch a new white rum, SeaWolf.

Released under Boilermaker Drinks Co., SeaWolf claims to be the first white rum distilled in Scotland and it is made in Angus at Ogilvy Spirits. Three thousand bottles have been initially released but its founders aim to amp up production later this year. Mike Aikman, said, “Scotland is not the ideal climate to make rum in but we love a challenge and created a fullflavoured rum good enough to work straight and as a base for cocktails. The feedback has been amazing so far. The plan is to expand production this year as long as we have the demand. British rum is about to have its time in the spotlight and we aim to be at the forefront of this.”

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DRAM JANUARY 2017

A high-profile ad campaign from Southern Comfort called ‘A Warm Southern Welcome to 2017’ aims to boost the brand’s UK profile this year. The “light hearted and comfortable-yetconfident” campaign was shown on digital screens in St. Enoch Glasgow underground and also London and Manchester over Christmas and New Year. It is the first above-the-line support for the brand since its move to UK distribution by Hi-Spirits in 2016. Amanda Watkins, Hi-Spirits marketing director, said, “This campaign showcases how serious we are about taking the Southern Comfort brand to the next level in the UK market. We are focusing on dialling up our New Orleans heritage, and our campaign is aimed at helping consumers move out of a turbulent year and into a year of new opportunities in true New Orleans style.”

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NEW YEAR G EVERY YEAR WE TAKE A LOOK AT THE EXPLOITS OF PEOPLE AND THE COMPANIES IN THE TRADE TO AWARD OUR VERY OWN NEW YEAR GONGS. READ ON TO FIND OUT OUR RECIPIENTS THIS YEAR.

DRAMA GONG

PR COUP GONG

This year this goes to David Wither – having arrived at the DRAM Awards with Kevin Doyle he discovered he had left his phone in the taxi... a quick phone call to the driver and it was luckily retrieved. Then during the course of the evening he left it down... once again it was retrieved. But lastly on the way home, having shared a car with Graeme Arnott, he managed to swap evening jackets with him... and didn’t realised until the car had moved away from his house leaving him phoneless and keyless.

So he had to clamber over a gate and wake his wife up!

Oli Norman, one of the guys behind pubs such as Sloan’s, Brel and the newly acquired Griffin, and the man behind Itison, was last year’s Last Man Standing at the Hospitality Industry Trust annual dinner which meant that he had to do a challenge – he opted for a cycle ride that lasted a few hundred miles... and he did it just before he re-opened the Griffin.

During his cycle ride, which he did with his brother Ben, he bumped into Nicola Sturgeon... only Oli could manage that PR Coup, and I don’t mean that he ran her over!

F THE YEAR AWESOME GONG O r third couple who have opened thei

‘awesome’. A great James and Louise Rusk are pany, Rusk & Rusk. Their and have renamed their com venue the Spanish Butcher back about this dynamic laiding noth is e real tonic. Ther enthusiasm and energy is a further. As James would even lop ng their business deve duo and I look forward to seei say “Awesome!”

PERSEVERED GONG This goes to Billy Lowe, or perhaps it should go to his pals... since Hibs won the Scottish Cup, Billy has taken every opportunity to press the matter home. He even had baubles on his Xmas tree celebrating the fact, and has just about bought out all the replica trophies, not to mention dog bowls! I’m surprised he didn’t spend the remainder of last year on the “Persevered Scottish Cup Trophy Tour”... or maybe he was behind it! I’ve seen a man so happy. But he is also celebrating the fact that after a tiny wee hiatus he is now back in the trade having bought The Links and Malones last year.

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DRAM JANUARY 2017

POACHER TURNED GAMEKEEPER GONG It came as a surprise to a few folk that I know when it was announced that Kenny MacAskill, former Justice Minister, has now taken up a post on the Scottish Licensed Trade Association’s External Committee... this is the man who was instrumental in driving through (excuse the pun) the drink driving legislation, which has probably done more harm to the trade than any other legislation brought in during the last 20 years. Now that he is no longer banging a political drum he’s now reverted to supporting the opposition – the trade itself. I’m sure his advice to licensees in rural pubs, who have suffered the most, will be interesting.

GONGS TREND OF THE YEAR GONG – APPS Last year I wasn’t far off with my chicken prediction and since then various chicken venues including the fab one from Michael Bergson Buck’s Bar, have opened. But this year I am thinking it is Apps... to make your life easier that is the latest trend.

Kiltr has launched an app which allows you to offer your customers free wi-fi, the payback is that you can sell advertising spaces to brands, which customers have to flick through before they get into the free wi-fi – a win-win. And you control the content you put on the app. Meanwhile, Ross Gourlay at Glencrest has developed one called in which, TipMyServer summary, is an app that

allows a dinner or customer to give a tip direct to their server or servers or any staff registered other member in any environment such as restaurants, pubs, clubs, hotels etc via the app.

RECORD BREAKING G ONG

This goes to N iall Hansard of TLT - the licen lawyer did w sing hat no other licensing law Scotland has yer in ever done - 6 days - 6 licen boards, and sing a two day ap peal to boot about dedica . Talk tion!

ONGwner G R A YE h Bar and Pub Awadrdhse –broought E H T F Scottis ade. An . He was e to the ensed tr PIC aO novation in the lic In y 48 cam r o r e ls ll fo a a d s G r a a m from ly. wery Aw er who w e te fath . love n Bre When th along his dancers..

Caledonia brought with our won the e y s e o th p n a MacKay e ed stage wh n manag him up to s punch and eve a d u o as pr

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NEW YEAR GONGS BON VOYAGE GONG Simon Magnus departed for Australia with his hubby Tama to start a new life.

Simon who is very well known in the trade was latterly at The Blythswood, but prior to that, he was at Gleneagles, The Hilton and Oran Mor. Our loss is Brisbane’s gain. Good luck to him and hubby. And hope to catch up with him at the Brisbane Commonwealth Games next year.

ER GONG

DOPPELGANG

This definitely goes to Euan y Bain and Tomm e th – n illa McM two of them turned wearing l almost identica ht outfits on a nig ... ar ye t las out r from the colou s oe sh eir th of to their tweed e waistcoats. Th lt fe us of rest under-dressed, we obviously o! missed the mem

ROCK REAR OF THE YEAR

As anyone who knows Donald Macleod of Holdfast will tell you … he is mad about music.

And late last year he was part of the consortium that won the Rock Radio franchise. So no doubt we will hear a lot more about him this year, but I thought this funniest story Donald told this year was about his charity cycle ride around the islands in his lycra... the most embarrassing part of the whole trip was from where he got off the train with his bike and had to cycle to his office! To the amusement of everyone that saw him.

MR ‘GOING FOR IT’ GONG There must have been about three months last year when Steve Graham of Manorview was mentioned to me just about every day! I thought he was employing a personal PR guru.

But joking aside, he and his team, are certainly going for it and not just in a business sense Manorview opened Boclair House last year, and it has beefed up its management team, but boss Steve also likes a sporting challenge whether cycling to Paris in 24 hours from London (non-stop) or competing in Triathlons... I shudder to think what his challenge for this year will be!

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G TY GON F A D A ’S N A S go U st S this mu This year I think up

did I stand to me... not only ch (although I lun for od Harry Ho ged to go to na ma was ill), but I ad of Mid Calder Torphichen inste rt (although to Pe n to see Iai r pub was the be fair his forme it just wasn’t , Inn n Torphiche and last but in Torphichen, ed the folk at not least I amus eatly when I gr e us Meldrum Ho ry card for mo mistook their me ere are a Th ! et gn ma e a fridg ings... as th r he ot hundred and but we u, yo ll my team will te ace! sp ve ha ly, te na don’t fortu

BLENDED SCOTCH WHISKY ALSO AVAILABLE.

Available from Gordon & Macphail, Tennents, Inverarity Morton, Dunns Food & Drink, Filshill Cash & Carry, Alchemy Drinks, Speciality Drinks, Laurence Smith & Sons and leading specialist whisky retailers.

For further details contact Indie Brands e: info@indiebrands.co.uk tel: 01474 327056 Distillery & Visitor Centre, Lochranza, Isle of Arran KA27 8HJ - Tel: +44 (0) 1770 14

DRAM JANUARY 2017 robertburnswhisky www.robertburnswhisky.com

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US fashion designer Tommy Hilfiger claims to be a direct descendant of Robert Burns.

Jaclyn McKie, of Isle of Arran Distillers, says Burns Night is an ideal excuse to trade-up during a usually quiet period. She recommends, “Select a small range of whiskies that have engaging stories and histories that will be memorable for staff to recommend. Tasting flights are a great option to engage customers with our national drink. And whisky cocktails are another good way to make Scotch accessible to those new to the category.

Isle of Arran Isle the the the and

of Arran Distillers produce only whiskies endorsed by World Burns Federation – Robert Burns Single Malt Blended Malt.

The first ever Burns Supper was held on January 29, 1802, before his correct date of birth was found to be January 25!

The Globe Inn in Dumfries is said to have been the Bard’s favourite haunt in the 1780s and is a popular venue for Burns clubs and fans. Manager Jane Brown said, “People definitely go through a bit more whisky at this time and are always keen to try something new. Drams like Glenlivet, Glenfiddich and Glenmorangie always sell well but people seem to like trying something a wee bit different, like Bunnahabhain, Ardbeg and Monkey Shoulder.”

Michael Jackson’s smash hit Thriller is said to be inspired

by Tam O’Shanter We all know haggis is traditionally served with neeps and tatties but why not try changing things up with new serves like haggis lasagne or haggis bonbons?

Where does the word ‘haggis’ originate? One theory links it with an old Norse verb ‘hoggva’ meaning ‘to cut with a sharp weapon’.

Another suggests the Norman French ‘hachis’ for ‘cut up’.

Auld Lang Syne has appeared in over 170 Hollywood films including The Apartment, It’s A Wonderful Life and When Harry Met Sally.

The Soviet Union was actually the first country in the world to honour Burns with a commemorative stamp, marking the 160th anniversary of his death in 1956.

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New figures from Euromonitor suggest that gin could outstrip blended Scotch whisky sales in the UK... which reached £1.28bn last year while sales of gin hit £1.07bn.

Euromonitor estimate by 2020 sales of blended Scotch are expected to drop to £1.17bn, with gin sales set to climb to £1.37bn. Jeremy Cunnington, senior analyst at Euromonitor International, said blended Scotch was suffering from an image problem, while gin sales were booming. If that is not a wake-up call for whisky marketeers we don’t know what is.

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bottles of whisky are exported from Scotland every second.

The Famous Grouse, originally Gloag’s Perth Whisky, was renamed “Grouse” in 1896 after Scotland’s national game bird, to appeal to gentlemen drawn to the Highlands for hunting. In 1897, owner William Gloag’s daughter drew the first red grouse to appear on the label and the legend was born. In 1905, the brand’s soaring popularity inspired the trademark “The Famous Grouse”

SCOTLANDS TOP ON TRADE BLENDS (ALPHABETICALLY)

BELL’S FAMOUS GROUSE JOHNNIE WALKER BLACK LABEL WHYTE & MACKAY Source: CGA OPM to 01.10.2016

Heather Nelson will be the first woman in two centuries to found a whisky distillery when she starts production at her microdistillery, called Toulvaddie, in Tain, north of Inverness in May 2017.

Whyte & Mackay is challenging perceptions of blended whisky with its Surprisingly Smooth campaign, which features a lion depicted as a gentleman enjoying a silky smooth dram. The dapper lion was photographed by renowned animal photographer Tim Flach.

Sir Winston Churchill once said of whisky, “The water was not fit to drink. To make it palatable, we had to add whisky.

By diligent effort, I learned to like it.”

Glen Scotia, founded in 1832, is one of the last three remaining distilleries in Campbeltown. Its Glen Scotia Double Cask was voted Whisky of the Year 2016 by Scottish Field magazine’s independent panel of judges, who called it “a tropical dram with a slight oakiness and a perfect example of a traditional Campbeltown whisky from a distillery steeped in history.”

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WHISKY OF * THE YEAR 2016.

PATIENCE ISN’T JUST A VIRTUE, IT’S AN INGREDIENT TIME HONOURED

www.glenscotia.com @Glenscotiamalts /Glenscotiawhisky DISTILLING IN CAMPBELTOWN SINCE 1832.

*Scottish Field Whisky Challenge Grand Final

Please enjoy responsibly

DRAM JANUARY 2017 17

POLMONT SUCCESS LICENSEE INTERVIEW:ANNABELLE LOVE

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HEN local Polmont pub The Black Bull was put up for sale in March 2015 it meant one thing for David McAteer and his wife Brooke – they faced the prospect of losing their jobs and everything they had worked so hard for over the last seven years.

The couple had taken on the kitchen franchise at the venue in August 2009, quickly building a reputation for great food and even better customer service, which saw them grow the business from 100 covers a week to almost 500 in the space of just 12 months.

David (36), a self-taught chef, tried to drum up investors but it looked increasingly likely that one of the bigger pub chains would purchase the venue and three others owned by Maclay Inns, which would effectively leave the couple unemployed.

So in the meantime he and Brooke (30) and their business partner Bryan Alexander (53) decided to take on the rundown Craiglee Inn in nearby Falkirk. They got the keys in August 2015 and embarked on an ambitious £200,000 refurbishment before re-opening four months later as The Canalside Pub & Grill.

At the same time Tommy McMillan, of Alchemy Inns, bought The Black Bull and agreed to let them have it on a long-term lease.

Since then, what is now The Polmont Pub Company, has gone from strength to strength, leasing two more licensed venues, The Oxgangs Hotel in Grangemouth, and The Dumbuck House Hotel in Dumbarton, from Alchemy Inns.

In addition, David and Bryan recently opened a new coffee shop, The Wee Calf, in the village of Polmont, after a £10,000 refit.

David says, “It’s been a whirlwind 15 months to go from being almost unemployed to having four licensed businesses.

“I’ll be honest I do sometimes sit and think: ‘How the hell have I done this?’ We are always investing and looking to make things better. It would be too easy to stand back and give ourselves a wee pat on the back and say well done us. We are always looking for improvement and to keep that momentum going.”

David left school at 15 and started working at The Inchyra Grange Hotel in Falkirk, where he quickly developed a strong work ethic.

He did an HND in Sports Science at 19 and worked five jobs at one point – in bars, the local gym and as a football coach – before deciding he had to choose a career and committing to hospitality.

He explains, “I chose it because I love working with people as well as managing and developing people and seeing a business develop.

That’s what drives me as a person – taking something from somewhere and building it.”

David took on his first business at 26, after leasing a pub in Stirling, before moving on to The Black Bull in Polmont, the village where he was born and raised.

He says, “The pub was never really known for food but we looked at the area, we looked at the market and at that time it was all Brewery-led so we decided to do things a bit differently. We bought in potatoes and chipped them ourselves and made everything from scratch basically. Our emphasis is very much on trying to keep everything as local as possible.

“Brooke packed in her job as an estate agent – much to everyone’s bemusement – and she did front of house while I taught myself to be

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David McAteer & Bryan Alexander

DRAM JANUARY 2017 19

POLMONT SUCCESS a chef. We built really good relationships with our customers and it created a real family environment. Around 80 to 90 per cent of our business is repeat custom.”

The experience clearly stood the couple, who have a son Luke, four, and daughter Scarlet, 14 months, in good stead when it came to their next project – what is now The Canalside Pub & Grill.

This time they teamed up with Bryan, an ex-Marine who fought in the Falklands at 18, worked in the prison service and was a police officer for 30 years – and the trio threw themselves into the task at hand.

David says, “The Craiglee was really run down and had changed hands a lot. I approached the banks but the feeling was that nobody could make it work and they were pretty blunt about saying we weren’t going to get anything so we had to pull everything together ourselves.

“There was a huge housing scheme in the area and new houses being built, so again we looked at the demographics and what was already on the doorstep and felt there was scope for a good local bar, which was really missing from the area.

“A lot of blood, sweat and heartache went into the project.

We did pretty much all the laboring ourselves and roped in family, friends, staff – it was one big effort. We converted the function suite into a 75-cover restaurant with a roaring fireplace and now the place looks fantastic and is thriving.”

“We decided to form the Polmont Pub Company and start building a structure that would enable us to look after multiple sites including The Black Bull, which is where it all started for us. We couldn’t have done it without Tommy at Alchemy – he’s been a fantastic support.”

David believes that excellent customer service is the key to running a successful licensed venue – but he also sees the value in looking after staff and encouraging them to be the best they can too, by setting goals and targets for them to achieve.

He says, “I stress to everyone in the business that it’s about the relationships you build with your customers. That’s something you should start work on the moment they walk through the door. The product might be similar to something across the road but it’s that personal touch, that relationship that makes the difference.

“When all the breweries were buying up pubs it was almost like the staff were a number but we look after the people who work for us and hopefully that translates to our customers too.”

David is also working with Business Gateway and Skills Development Scotland in a bid to encourage young school leavers into the 20

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hospitality trade. He recently set up an eight-week work experience programme designed to give two 17-year-olds a real insight into the business and to dispel some of the myths created by celebrity chefs like Gordon Ramsay.

He says, “Hopefully we can give them the opportunity to see that most kitchens aren’t actually like the ones they see on TV with chefs shouting and swearing and that being a chef or a manager is a good career. If we can bring youngsters in from schools it enables us to train them up the way we want to.”

Small wonder that the past year seems something of a whirlwind – and it doesn’t stop there.

Last month they carried out a six-day £16,000 refurbishment at The Black Bull, which dates back at least 170 years to when black Highland cattle were driven along drove routes from the north to the trysts at Falkirk – hence the pub’s name. David is clearly proud of that legacy – and of being able to secure its future for generations to come.

He explains, “The Black Bull is very much an institution locally and I think the worst thing that could have happened is for it to have fallen into the hands of a big brewery - it could have killed it.”

The most recent changes to the restaurant have boosted their covers from 36 to 48 and made it easier to accommodate large parties of diners.

The new look, which includes chairs and banquette seats upholstered in taupe leather and blue/grey tartan and striking antler-style light fittings is clean and modern but it still feels relaxed and cozy thanks to another of those roaring fires.

But David is keen to emphasize that the bar area next door – where generations of the same family have been drinking for decades – remains untouched.

He explains, “There are all sorts of mugs and stuff hanging from the ceiling and there is loads of football memorabilia on the walls.

If you took anything down somebody would notice and they wouldn’t be happy. It’s fine just the way it is, so we let it be.”

Maybe that is one of the keys to success – knowing when to leap and when to leave well alone, although David is clearly not one to let the grass grow under his feet.

He says, “We are far from the finished article and I learn every day. If somebody tells me there is a better way of doing something I will listen to them and I always impress that on our staff too, how important it is to be open to learning.

“Hopefully this is just the beginning and we will be able to grow the business even further over the next few years.”

I’m sure they will.

DRAM JANUARY 2017 21

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THE SPANISH BUTCHER 80 Miller St Glasgow G1 1DT

DESIGN FOCUS

T

here’s no doubt about it, James and Louise Rusk, the duo behind The Butchershop and Hutchesons have created another distinctive restaurant and bar in the shape of the Spanish Butcher located in Glasgow’s Miller Street.

The new 80-cover ‘loft-like’ restaurant which James describes as “a la carte Spanish’, opened its doors last month to much acclaim. And the husband and wife team, who have just rebranded their business Rusk & Rusk, are excited about their latest venture, which offers the very best Galician steak, salt-cured Iberico and fresh seafood.

Says James, “Our business has grown organically over the past six years. The Butchershop was a bit special when we opened it and is still doing incredibly well. Then we opened Hutchesons, three years ago, it was another very special venue, and now we have added our third restaurant to the group, but this time round we were really able to put our mark on the design.”

Explains Louise, “Hutchesons was an A-listed building so we really had to work around that. But with this building it was an absolute shell, it

BY SUSAN YOUNG

didn’t even have a floor when we came to look at it. This gave us an opportunity to design it from scratch and really get our teeth into it.”

James continues, “We spend a lot of time in New York and we wanted to create a New York Manhattan loft-style vibe to the venue. But we needed to balance grown up New York style with comfort and a relaxed atmosphere at the same time.

Says James, “One of the things we loved about the building was that it was symmetrical outside – the door was in the middle with an equal number of windows on either side.”

Although the windows stretch from the ground to the top of the outside facade – the are made of 32 small black steel framed glazed panes, very art deco, with the surround a matt black – very chic indeed and there is no signage to speak of.

When you come through the doors of the restaurant, and through the heavy curtain, which gives you a feeling of expectation, you enter into a bar area – which has an exposed brick wall, with a large piece of artwork, facing you with a tall posing table with bentwood bar stools to the right DRAM JANUARY 2017 23

is the bar which has been attractively clad in rattan which matches the Marcel Breuer dining chairs which have been used throughout.

Explains Louise, “I just love the mid-20’s – mid-30’s era and we wanted to incorporate this into our design. But we also wanted it to be a contemporary space but timeless. We just loved these Marcel Bruer chairs, I think it was a wee bit risky, but I think they work.”

James continues, “We really wanted the restaurant to have a good flow.

We have been econominal and creative with our use of space. When we talked to our architects, Mosaic, they really understood where we were coming from. But I really love the floor – it was a real challenge. I first saw it in the US.” Louise continues, “James is a big fan of concrete floors but I prefer something a little warmer and this floor fits the bill. It is concrete but with a polished resin coating with a warm pigment mixed in. It’s also non-slip.”

The restaurant feels warm and inviting with the dark green used on most of the walls, and subtle mirrors, above ox-blood red banquettes, the 24

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pitch black ceiling and art-deco ribbed glass all adding to the ambience.

The restaurant is split into three defined dining areas – the front area has a large ‘social table’ which has a lighter table top from the rest of the tables in the restaurant, which are all stained. This area also features rattan booths which are adjacent to wood panelled walls. This area is connected to the middle area, because the wall has a large opening, which at first glance is a bit like a large mirror, it’s only when you look through you realise actually that is another part of the restaurant.

The middle area features a latticed ceiling and stand-alone tables of four, and around the walls, there are banquettes with scalloped edging – another nod to art deco – the same banquettes appear in the third area which boasts The Chefs Table, and which gives a great view of the kitchen. And what a kitchen it is.

Explains James, “I think the kitchen is my favourite area. It’s a zoomy kitchen. It has been given as much attention as the rest of the restaurant with the oven hoods all black and black tiles, and great equipment.” He continues, “We wanted the restaurant to be super finished but to feel

lived in at the same time. We’ve under-designed it deliberately.”

Says Louise, “It was important that the design didn’t overtake the timeless feel of the restaurant. I think what we have created here is the type of restaurant that James and I like eating in. It’s for all age groups, and its relaxed and intimate with a Spanish-inspired menu, which also makes the best use of Scottish ingredients.”

The Spanish Butcher brings the Rusk & Rusk portfolio to three, and they now also boast 150/160 staff, with 30 chefs alone, and they have recently opened a head office. Says Louise, “Rusk & Rusk is no longer just about James and I. We have a great team that we are investing in because we want to grow and we have a clear strategy for the coming years. We are certainly enjoying the challenges, and we are constantly learning new things, the business has become more fun.”

But James concludes, ‘Our ethos has not changed – we want to offer great service and great food and we want people to come here for date nights, big nights and with their friends, and enjoy the comfortable, but sophisticated surroundings. We want them to create memories here.”

DRAM JANUARY 2017 25

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CHELSEA MARKET 1146 Argyle St, Glasgow G3 8TF

DESIGN FOCUS

C

helsea Market has brought a distinctive touch of elegance and warmth to the bustling Finnieston strip on Argyle Street in Glasgow.

The new bar and restaurant from Glasgow entrepreneurs Lawrence McManus and Simon Green, the duo behind Epicures, Nick’s in the West End and Old Salty’s, opened last month in the former Boardwise sports gear shop.

Mark Brunjes of CM Design, who previously worked with Lawrence and Simon on Epicures, led the project as the main designer, and collaborated with Ranald MacColl. The resulting three-month refurbishment has created a stylish, open space that exudes warmth, comfort and class.

Chelsea Market takes its name from the iconic New York city tourist attraction of the same name; an enclosed urban food court/office space located in a former biscuit factory in the Chelsea area of Manhattan. For Lawrence and Simon, it was important to bring something a little bit different to Finnieston.

Mark Brunjes said the larger size of the building, compared to many other premises nearby, greatly influenced the design.

Mark said, “We wanted to do something completely different from other places in Finnieston, as premises here are all starting to look the same. We have a big, square space, very open plan with a high ceiling which perfectly suited the style of a traditional salon. In the 17th century, a salon was a large room used for gatherings and parties, and we used that as a starting point. We could have put in a mezzanine but keeping that sense of space was important.”

The high ceiling meant CM Design could introduce plenty of high windows. Combined with Chelsea Market’s corner location, these offer a magnificent view of the Sandyford Henderson Memorial Church opposite and also bring in plenty of light, which bounces off white walls and a multitude of glass antique mirrored panels used within.

Stepping inside the open-plan venue, the first noticeable feature

BY L AURA SMITH

is a large oak-topped bar that takes pride of place, back and centre. It boasts a magnificent, stand alone gantry made of wood and glass, with all the specialist hardwood and mouldings used for the bar and gantry supplied by Prestige Timber. Mark said, “We wanted the bar and gantry to have a real wow factor so there’s a lot of detail on the bar front. We had glazed black and yellow bricks handmade and have them curved at the corners which is quite a feature, as are the bricks encased in timber panelling at the front.”

In the middle of the room there’s a row of four oak-topped tables with slatted bench seating and a dividing wood partition on the side closest to the bar. The reclaimed benches have their original cast iron feet and were sourced from another refit Mark was working on at the time. They are topped with quilted red leather wraps for added comfort. The floor section of this dining area is made of 1,200 black, white and grey square tiles displayed in a grid pattern.

Along the left-hand wall runs four comfortable, slightly raised booths encased in aged crackled white wood. Four more tables, with banquette seating on one side and chunky wooden chairs on the other, line the street-facing wall. The right-hand wall is home to seven tables of two that can be pushed together to accommodate large parties.

Chelsea Market’s decorative ceiling is also a magnificent design feature. It is created entirely from reclaimed pitched pine split into five different sections, each with its own design. The pine has been painstakingly treated with a combination of stains and beeswax in varying tones for an antique feel. For the floors, engineered wood flooring in real wood timber veneer on plywood has been stained in a grey tone and is supplied by Murray Timber Products.

Mark added, “We wanted to create a sort of faded grandeur.

We weren’t trying to make it too elegant or opulent, rather comfortable and lived in. We invited Ranald MacColl to DRAM JANUARY 2017 27

collaborate because his attention to detail is very good. We used his artistic skills for the finishes and distressing the mirrors and materials to create that idea of faded grandeur.”

This ‘faded grandeur’ is reflected in different design elements, from the custom-made, opaque old school, pendant style hanging lights to bronze columns along the bar that are topped with a rust paint effect, and the distressed effect used on some furniture.

Ranald MacColl added, “At one point Lawrence and Simon said we were getting a bit too smart and elegant for the area so we had to pare it back with certain elements. That’s why we opted to go for the old school shade style over chandeliers because it’s a bit more down to earth and still gives that nice ambient lighting.”

The banquette sections also have a hint of Art Nouveau, seen in the upholstery by Lecs Upholstery that features intricate floral William Morris prints. On several comfortable booths, the designers used white and black crackle glaze paint for a vintage feel. This is paired with crackling black leather upholstery, again

by Lecs Upholstery, which becomes more cracked and ‘aged’ as they are sat in, resulting in a lived-in look.

Dotted around the walls are a number of framed black and white photos by surrealist artist Man Ray, whose work was popular in the 1930s. On the left-hand wall, original Victorian brickwork is showcased behind four 8ft tall glass panels, with the bricks back-lit within dark wooden frames and hidden by squares of antique mirror at the bottom. These flank a huge mirror feature made of more antique mirror sections and glazed glass panels in bronze and gold, set in steel framework with the same brickwork visible here and there.

Mark added, “The style of the interior is pretty traditional but we time travelled through a lot of different centuries and styles. It’s quite eclectic and I think that gives it a freshness and uniqueness. Hopefully that will make it stand out.”

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PRESTIGE TIMBER & MOULDINGS COMPANY

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Prestige Timber are delighted to have supplied Chelsea Market and we wish Lawrence and the team all the success.

We can replicate any timber architrave from the past 300 years.

We also manufacture bespoke doors, sash & case windows.

Finials and circular work. Specialists in restoration timbers.

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International award winning CM Design Consultants wish Lawrence and Simon every success for Chelsea Market Contact Mark Brunjes: 0141 341 0343 or mark@cmdesignconsultants.com for a free design consultation and business appraisal

A selection of our projects • Amarone • Anchor Line • Atlantic • Bar Square • Bocadillo • BrewDog • Chelsea Market • Ciao bella • Coopers • Devils Deli • DiMaggios • Dukes • Eat Café • Epicures • Glenskirlie Castle and House • Halloumi • Hutchesons • Ichiban • Ingram Wynd • Juice Garden • Kember and Jones • La lanterna • La Rotunda • Lebowskis • MacSorleys • Paesano • Pickled Ginger • Rioja • Sonny & Vito • St Lukes • Suishi Central • Tameki • The Buttery • The Fish People Café • The Hill • The Italian Caffe • The Italian Kitchen • Two Fat ladies • Zucca Scottish Design Awards, Finalist 2008, 2009, 2011,2012, 2015, 2016 and Winner 2014 Restaurant & Bar Design Awards, Shortlisted – 2011, 2012 and Winner 2014 1994 – 2016 Over 20 years of excellence and passion

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www.cmdesignconsultants.com DRAM JANUARY 2017 29

RURAL PUBS THE REAL LO ANNABELLE LOVE TAKE A LOOK AT HOW MUCH OF AN IMPACT THE DRINK DRIVING LEGISLATION HAS HAD ON THE TRADE AND ROAD STATISTICS.

J

ust over two years ago the new drink driving law in Scotland came into force – reducing the legal breath alcohol limit from 35 to 22 micrograms per 100 millilitres of breath and effectively creating a zero tolerance approach to having anything alcoholic to drink and then driving.

The impact of the change, which came into force on December 5, 2014, on the licensed trade is well documented – and many of you reading this will no doubt have first-hand experience of it.

But what about the impact the new law has had on our drinking culture and on the numbers of fatal and serious road accidents involving drivers who have been drinking? Has there been a reduction in those figures, or is it too soon to get an accurate picture of the current situation?

The new law was introduced against the backdrop of Scotland’s Road Safety Framework, which was launched in June 2009 and set out a series of priorities and specific targets for 2020, including a 40 % reduction in the number of fatalities and a 55 % reduction in the numbers of people seriously injured on the nation’s roads.

The Scottish Parliament voted unanimously in favour of the new alcohol limit, bringing Scotland into line with most of Europe. Tough penalties mean that those caught drink-driving face the prospect of a minimum 12-month driving ban, a criminal record, points on their licence and a substantial fine. But the move also created a schism with the situation south of the Border, where the UK government retained the higher limit of 35mcg, shared only by one other European country – Malta.

Before the new law was introduced, police and road safety campaigners said that around 20 people died on Scotland’s roads each year as a result of collisions involving people who were driving while over the legal limit.

A further 90 were seriously injured and 340 slightly injured as a result of drink-driving related collisions in 2013.

An awareness campaign ahead of the new limit being introduced warned that the best advice was not to drink at all if you intended driving – and it was soon clear that this message had hit home with licensees across Scotland reporting a drop in takings over the festive season.

Food sales were also affected, with some venues finding that takings from meals were down by as much as a third.

In January 2015, pub group Greene King said the new limit had led to slower trading across its 200 Belhaven pubs in Scotland over the Christmas period. The firm said drink sales in England and Wales were two % up against a two % drop in Scotland over the same period, immediately after the new limit came into force.

The following month a survey of 50 outlets by trade buying group Beacon found that sales had fallen by up to 60 % in the first two months of the year and some critics predicted that the new limit would have an even greater impact on the licensed trade than the smoking ban, which was introduced in 2006. Concerns were raised about the long-term impact on jobs and investment in the licensed trade.

There were comparisons with prohibition, with suggestions that the

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new law was literally scaring people into avoiding alcohol altogether.

City centre pubs reported a slump in office trade, with a drop in the numbers of people popping in for a pint after work and lunchtime bar sales down as well.

Since the penalties for drink driving are not devolved, the Scottish government has been unable to introduce lighter penalties, meaning that a driver who has even residual alcohol in their bloodstream could still face a criminal record.

This, coupled with the fact that the new lower level makes it more likely that people could still be over the legal limit the morning after the night before, has also had an impact on drinking behaviour.

Bars and restaurants have found that people now tend to go out earlier in the evening and head home sharp.

Customers are less likely to sit and chat over more drinks once their meal is over – but the new rules have also resulted in trends like the growth of mock-tails, free drinks for designated drivers and the introduction of smaller glass sizes.

Rural pubs and golf clubs are among those hardest hit by the change, with many citing the minimum wage as another factor weighing on their business. In June, a survey of industry trends by the Scottish Licensed Trade Association (SLTA) found that 44 % of rural outlets saw their takings fall by up to ten % in the first six months of 2016. This was off the back of a reported 40 % fall in takings for operators in remote areas during 2015.

S: OSERS The SLTA has called for a change in the way business rates are calculated for pubs – currently based on turnover – and for the number of pubs qualifying for rates relief to be doubled in a bid to ease the situation.

Willie Macleod, executive director of the British Hospitality Institute in Scotland says the new laws have changed people’s behaviour – and agrees that pubs and small hotels in rural areas have been hardest hit.

He said, “I think it’s probably fair to say that the biggest impact has been on pubs and small hotels and inns in rural areas, where under the previous drink drive legislation rightly or wrongly people would maybe stop in to have a glass of wine or a half pint of beer on their way home from work and they may well have been within the limit. I think what’s happening now is that people just don’t want to take the chance.

“Certainly BHA would not condone drinking and driving.

Everybody is supportive of laws which protect the community from irresponsible people who are going to drink and drive.

“Inevitably however, even with a view that supports responsible drinking, there has been an impact as people either don’t go out or they got out less frequently, or if they are out they are not drinking.

“Our experience is that hotels have suffered less. We are finding that there more parties arriving with a designated driver, people are consuming less if they know they are going to be driving in the morning and people who’ve been at late evening functions are either checking out of the hotel later or staying in the hotel for lunch, so there has been a change in behaviour.”

Kris Clark, owner of The George Hotel in Inverary, Argyll, has also

seen a radical change in people’s behaviour as a result of the new law.

He said, “Our customers start drinking earlier in the day and finish earlier in the evening. We noticed probably a 15 % decrease in alcohol sales in that first year. People are still drinking but just not as much.

We have pushed our check-out time back to midday and, because of living rurally, we also have two hotel minibuses for clients so we can pick people up and drop them home again, which has helped to bring people in. We are fortunate in that we’ve got good food and we’ve got good rooms - the businesses that don’t have that will fall by the wayside.”

Not for the first time supermarkets were among the winners with Tesco reporting that sales of non-alcoholic and low alcohol beers in Scotland were up by 80 % – an increase three times higher than the rest of the UK. So how did the impact of new law look from a policing perspective?

In the three weeks after it came into force, 255 people were caught driving under the influence of drink or drugs compared to 348 a year earlier – a drop of 27 %.

The Reported Road Casualties in Scotland 2015 report found that in the first full year the reduced limit has been in force there were 24 fewer fatal accidents (13% reduction), 98 fewer serious injury accidents (5% reduction) and 368 fewer slight injury accidents (4% reduction) compared with the previous year. However it is not possible to determine the extent to which this reduction can be attributed to the reduced drink drive limit as the information is not yet available.

The data for Scotland will be updated in September 2017 when the true picture will be clearer.

Certainly the number of motorists involved in injury road accidents who either tested positive for alcohol or refused a test was already falling, down from 486 in 2004 to 228 in 2015 but the Scottish government believes the new limit has had a fresh impact on attitudes to drink driving.

A spokesman said, “Since the Scottish Government lowered the drink drive limit we’re seeing fewer accidents and, importantly, there’s also been a shift in attitudes towards even having one drink and driving, and indeed driving the day after drinking. The reality is that having even one alcoholic drink before driving makes you three times more likely to be involved in a fatal car crash. It’s definitely not worth that risk.”

The message is still not getting through to everybody though.

Speaking at the launch of this year’s drink driving awareness campaign, Assistant Chief Constable Bernard Higgins from Police Scotland said it was disappointing that so many people were still prepared to cause danger to others as well as themselves as he revealed that 452 drivers failed a breath test between December last year and January 2016.

One in 35 drivers stopped during the festive season last year were over the legal limit or impaired by drink or drugs – compared with one in 50 motorists caught drink driving over the same period in previous year.

It is too early to say whether the drop in the numbers of people killed or seriously injured on Scotland’s roads is down to the reduction in the drink drive limit or whether other factors are also in play – and the reality is that it may be several more years before we have a definitive answer.

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ROUND UP

Dundee’s Star awards took place recently in a marquee at the Apex `Hotel. It was a fabulous night with the Dundee trade giving it great support.

Jonathan Stewart picked up a Lifetime Achievement Award too.

Well done everyone. Thanks to Drew Porch who supplied the pics.

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 w: dramscotland.co.uk Editor Susan Young • Chairman Noel Young • Editorial Annabelle Love, Laura Smith Advertising Lucy McGovern, Sylvia Forsyth • Graphic Designer Kate Austin • Admin Cheryl Cook Published by Media World Ltd. Subscriptions: DRAM is available by subscription for all other qualified persons involved in the Scottish Licensed Trade at the rate of £52 per annum including the DRAM Yearbook. The publishers, authors and printers cannot accept liability for errors or omissions. Any transparencies or artwork will be accepted at owner’s risk. All rights reserved. No part of this publication may be reproduced in any form without the written permission of the copyright holder and publisher, application for which should be made to the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © Media World Limited 2016.

Printed by Stephens & George Print Group.

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@dramscotland

/dram.scotland

SUE SAYS

I see that the Sunday Mail has brought back Pub Spy – I grew up with it, because it was my dad when he worked for the newspaper, that thought it up. And although many presumed the first Pub Spy was a man, in fact it was a couple of women who had gone into a pub in Ayrshire and were so horrified with the toilets that they reported back, and thus Pub Spy was born.

I look forward to seeing the results of the new updated Pub Spy. I had lunch with Harry Hood of Lisini, just before Christmas, and he briefed me on his view with regard to forthcoming rating evaluations and the fact rating assessors are hardly independent because they are employed by Councils. He also raised the issue that there has been two increases in the minimum wage in under a year. He told me, “The licensed trade is one of the biggest employers and gets no thanks.” He’s right – on all accounts. The trade around the country should be hitting their MSP’s and getting them on side. The trade definitely deserves a break.

Of course the licensed trade could act as one unit and refuse to pay the new rates... if every licensee in the country withheld their rates payments it would cripple councils and become an immediate priority with government. Just saying...

and years, but he and his team manage it. It’s award-winning and has two AA rosettes, but no matter how I try to replicate his famous soup, it’s never quite the same. Maybe with his new cookbook I’ll manage it. Here’s hoping!

Congratulations to Greene King, owners of Belhaven who saw group revenue rise to more than a billion in the 24 weeks to last October, a record high! Pre-tax profit rise 9% to £92.5 million. However the group has warned that 2017 could be more challenging with the impact of the National Living Wage, National Minimum Wage, and proposed increases to business rates, which are expected to have an impact on costs and margins this year. They are liaising with trade bodies to see if the Government will come up with plans to offset these initiatives.

Greene King employs around 43,000 people and operates around 3,029 pubs, restaurants and hotels across England, Scotland and Wales so here’s hoping the Government will listen to Rooney Anand’s concerns!

I had a coffee with Paul Crawford of Kiltr who very kindly demonstrated their app which has been designed in order to allow pubs to offer free wi-fi to their customers. The idea is that the pub can sell space on the app to brands and taxi co’s etc, because customers have to flick past the ads to get to the free wi-fi. It’s a good idea, and one that has already been taken up by a few of the more pro-active licensees.

Talking of people that are pro-active Bob Taylor (aka Uncle Bob) is threatening to make me one of his projects and train me for a cycle ride... as he is the Scottish Amateur Vet Champion cyclist I am a tad worried. So if anyone has a project that they would like him to do... please get in touch, you would be doing me a huge favour! Bob who has been working for Rekorderlig for the last few years, has now completed his task for Molson Coors.

He told me, “The brand is in good hands.” However he still is not ready to hang up his boots. “I love the trade, and the folk in it, this is more of a hobby for me now.”

Congratulations to one of my favourite chefs Derek Marshall, Chef Patron of Glasgow seafood restaurant, Gamba, who has just launched his second cookbook, ‘Gamba – A Seafood Cookbook’.

It showcases many of Derek’s popular Gamba recipes, including Fish Soup and a number of Gamba cocktails, alongside some new twists on traditional dishes.

Gamba is arguably Glasgow’s best seafood restaurant, and Derek has been at its helm since day one. It’s not easy keeping a restaurant at the top of its game for years DRAM JANUARY 2017 33

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