DRAM 319 MARCH 2017

DRAM

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DRINKS RETAILING AND MARKETING

DRAM MAGAZINE March 2017 ISSN 1470-241X

@dramscotland

/dram.scotland

incorporating the

DRAM AWARDS

THEME

GUIDE

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DRINKS RETAILING AND MARKETING

WELCOME

CONTENTS

W

FEATURES

e had been planning on doing a large article on the rates issue but events overtook us. Instead we published Annabelle Love’s in-depth look at the issue online, and it’s certainly a move in the right direction capping this year’s rise at not more than 12.5%. See dramscotland. co.uk This month to celebrate the fact that March is the month that International Women’s Day falls in, Laura Smith talked to 11 of Scotland’s top General Managers. Meanwhile I caught up with Michael Bergson - see our licensee interview on pages 20 and 21, and also managed to fit in a trip to the newly refurbished Cornhill Castle. See page 27.

Laura Smith saw up close the changes to Down Dog and Epicures both in Glasgow.

This issue we also launch our 2017 Scottish Bar and Pub Awards. We may be a month early, and there are still a couple of sponsors to confirm, but the categories will likely remain unchanged. So get your customers voting now. It’s never too early to start.

Next month we will also have a new magazine for hoteliers out there. You will be able to see it online too at dramscotland.co.uk.

That’s all for now.

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

/dram.scotland

March

16 20 23 27

2017

WOMEN OF THE TRADE

Laura Smith talks to Scotland’s leading General Managers.

LICENSEE INTERVIEW

Michael Bergson is a legend in Glasgow as much for his handshake as business acumen. Susan Young reports.

SCOTTISH BAR AND PUB AWARDS 2017 CORNHILL CASTLE

The latest redevelopment from Manorview is quite stunning. The DRAM paid a visit.

REGULARS

4 9 42

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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NEW LOOK FOR CONTINI

Victor and Carina Contini have invested £250K to refurbish their flagship Italian restaurant, Contini George Street in Edinburgh. A ten-day revamp of the 4,500 sq ft former banking hall saw changes to the restaurant’s interior, signage and menu, including new banquette seating in soft grey leather, a softer colour scheme, a more open bar area, and new wall hangings depicting Italian frescos. The menu now include a focus on small plates and a refreshed wine list and cocktail selection inspired by Italy. Carina Contini said, “We are really excited to present the new-look Contini George Street, and delighted with the feedback so far from guests old and new.” The Continis also own Cannonball Restaurant & Bar on The Royal Mile and The Scottish Cafe & Restaurant on Princes Street in Edinburgh.

ScotHot returns to Glasgows SEC ScotHot the top trade show for Scotland’s food, drink, tourism and hospitality industries, is returning to Glasgow’s SEC (formerly SECC) from 15 – 16 March. The two-day event will see 200 exhibitors showcase a wide variety of food and drink products as well as catering equipment and tourism and hospitality services. The Spotlight Stage will provide advice to help licensees improve their business, through live presentations, demonstrations and debates featuring successful hoteliers, restaurateurs and industry experts. The Staff Canteen Live will welcome eight Michelin-starred chefs to present demonstrations and take part in Q&As, while Liquid Academy Live will also offer licensees drinks tastings, tips and tricks. ScotHot is free to attend but attendees must register in advance at www.scothot.co.uk. It runs from 9am – 6.30pm on Wednesday 15 March and 9.30am – 4.30pm on Thursday 16 March. Visit the ScotHot website for more information.

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Campbell & Carbajosa launch Mezze Kevin Campbell and Toni Carbajosa have expanded their offerings in the North Rotunda in Glasgow with the recent opening of Mediterranean rooftop restaurant and bar, Mezze. The 80-cover restaurant, located above La Rotunda, on the fourth floor of the iconic building, replacing Fino Tapas Bar, which the pair also own. The circular venue has been designed

by CM Design. Campbell told DRAM, “We’ve been thinking about it for a few years as the top floor has beautiful views of the river and suits a nice seafood restaurant. It’s fresh and modern, painted Santorini postcard blue and has spectacular views of the Clyde. We have a circular bar underneath a beautiful Santorini-inspired blue dome which is a spectacular feature, surrounded by a raised seating area with great views of the city.” He added that Mezze will place a focus on relaxed dining. He told DRAM, “We’re using Scottish seafood in a mix of small and big plates and making big use of the grill. So far the feedback has been very good.”

THE MOCKINGBIRD LANDS IN EDINBURGH Toby Darcus and Mathew Sharkey have opened The Mockingbird Bar and Kitchen on 72-74 Newington Road in Edinburgh’s southside, the former site of The Crag Bar and The Steamie.

The Mockingbird seats 50 on its ground floor with an extra 32 covers in a private dining area upstairs. A quick “hands on” four-week refurbishment costing £20k led by the owners has created a contemporary, atmospheric bar with plenty of character. Toby Darcus said, “It’s the perfect site for us. We were keen on this area as it’s really been coming up the last year or two.” He added, “The design is loosely based on the film To Kill a Mockingbird with subtle references, like tyres on the wall and the front of the building, and a tree suspended from the ceiling.” There are also plans to host live music on a stage at the back of the bar.

NEWS PUBS CHANGE HANDS

As DRAM went to press, Buzzworks Holdings announced a £500k renovation of its flagship seafront restaurant, Scotts of Troon, in Troon Marina. The work is expected to last just 10 days with Scotts set to reopen on 10 March. The venue will be redecorated in a fresh, sophisticated palette of light tones and woods, and a new state-of-the-art kitchen will be installed. Kenny Blair, Buzzworks Holdings MD, said, “This investment will allow us to enhance the fantastic experience we already offer to visitors. A lot of planning has gone into the improvements and Buzzworks Holdings can’t wait to welcome new and returning guests to our upgraded venue.” The news follows the company’s announcement to open The Coach House in Bridge of Weir, West Renfrewshire this Summer. Meanwhile the company has also made it into the The Sunday Times 100 Best Companies to Work for in 2017 for the second year running – moving up 24 places to number 40.

Coopers Bar in Wishaw, The Sou’ Wester Tavern in Glasgow and the Alpen Lodge opposite Glasgow Central Station have all recently been sold by Smith & Clough. Graeme Smith, Director of Smith & Clough Business Associates told DRAM, “We were instructed by the owner of Coopers and Sou’ Wester, who was looking to reduce the size of his portfolio. Both properties had been tenanted out for several years, but were being sold with vacant possession, which seemed to appeal to potential buyers.”

“In Glasgow, The Alpen Lodge on Hope Street had been owned and operated by the same person for over 20 years.

Our client was looking to retire from the trade but retain the freehold with a new lease being put in place. It was leased to an experienced operator.” The new lessee is Ryan Bowman. Meanwhile the company has also just sold Christina’s Bar in Ayr to Philip Graham.

Have you Heard?

Stefano and Riccardo Cardosi are getting set to open Pendulum Bar and Grill, a new 120-seat restaurant on the ground floor of the former Arnotts department store in Paisley after a year’s delay.. The new contemporary restaurant and cocktail lounge, which will offer a ‘British and continental menu’ was set to open last year but issues with the iconic B-listed building’s exterior has pushed the opening date back to April or May. The development of the site will also include 11 luxury apartments on the upper floors. Stefano Cardosi said, “Pendulum will offer a varied menu, beer, wine and cocktail list in a stylish, contemporary setting currently not available in Paisley.” The Cardosi brothers also own the popular Cardosi’s Restaurant on Storie Street in Paisley, which opened in 2002.

Stefan King’s G1 Group has acquired The Scotsman Hotel in Edinburgh from its liquidators.

The price the group paid for the five-star, 69-bedroom hotel has not been made public but is said to be the biggest in G1’s history. The former newspaper office, which was turned into a hotel in 2001 and bought over by JJW Hotels for £63m in 2006, went into liquidation in July last year.

MAKEOVER FOR METROPOLITAN Glasgow city centre cocktail bar Metropolitan, owned by Kevin McGuire, has undergone a major refurbishment to its ground floor bar and courtyard area. The new design has also increased the bar’s covers from 120 – 200 thanks to the installation of new luxurious booths, upholstered in metallic grey, in a variety of sizes. New seating and tables have also been introduced in the bar’s courtyard in Merchant Square, including a new booth area designed for private hire. The refurbishment by Wilson+Gunn Architects took around four weeks to complete, and includes a complete redesign of the bar to streamline service, complemented by a new cocktail menu. A key design feature is a 23-ft willow tree in the main bar with back-lit branches that sprawl across the ceiling. General Manager, Gary Ross, told DRAM, “A lot of customers like to dine in the courtyard area so the idea was to bring that atmosphere into the main bar. Overall, we wanted a more mature, luxurious and laid-back feel that can translate seamlessly from relaxed lunch to a more upbeat dining and drinking atmosphere in the evenings. A priority was to reinvent the bar so we could improve the speed of service and offer customers more comfortable, luxurious seating.”

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NEWS RECORD NUMBER OF HIT SCHOLARSHIPS The Hospitality Industry Trust (HIT) delivered a record number of scholarships, a grand total of 213, at the recent Emerging Talent Conference at the Glasgow Grand Central Hotel.

The scholarships offer aspiring individuals working within or studying towards a career in hospitality once in a lifetime training opportunities.

This year the scholars will be given the opportunity to learn and develop within the hospitality industry while experiencing trips around the world and meeting some of the industry’s top names.

Fallon Cowley from Manorview, Peter Govan from Buzzworks and Beth Harding from Montpeliers were among the lucky recipients. They will now head to Lausanne to participate while others will do everything from improving their management skills to honing their supervisory talent.

The annual conference, that celebrates the year’s scholars, was well attended by over 400 industry representatives, hospitality & catering students and top hospitality industry names.

Speaking about the conference HIT Scotland’s Chief Executive David Cochrane said, “Since its inception in 2005 the Emerging Talent Conference has grown from strength to strength, attracting high profile speakers, students and industry professionals alike.

“The application process for this years set of scholarships was our busiest yet resulting in some hard decisions. We are excited for these 213 scholars to embark on their scholarship opportunities over the next year and positively shape the future of the booming hospitality industry in Scotland.”

BROWNS GLASGOW UNVEILS COLOURFUL NEW LOOK Browns Glasgow Brasserie and Bar in Glasgow’s George Square has undergone a major and vibrant refurbishment. The main floor has been given a full refresh with luxurious royal blue, azure and mustard soft furnishings and dark mahogany tables, eye-catching wallpaper by Timorous Beasties and numerous artworks inspired

by Glasgow. The bar remains a dominant feature with a new brass top and lowered glass back bar, with a large circular brass light feature suspended above. The design changes have been accompanied by a new food and cocktail menu. A second, smaller bar has also been installed in the lower section, which can now be hired out for private functions.

Aberdeen restaurateur Martin McAuley will soon open the Pier Bistro on Esplanade Sea Beach in Aberdeen, in place of his Cafe Bistro, which was destroyed in a fire over three years ago.

The restaurant will be slightly bigger than its predecessor and will have a nautical feel with lots of exposed wood and deep blues used throughout. It will offer classic, casual dining with a twist across an all-day menu, and a drinks menu will be largely rum-based filled with rum cocktails and a wide selection of rums. Pier Bistro is expected to open late March.

THE HAWKE SWOOPS INTO GLASGOW Naveed Rashid has opened The Hawke Bar and Kitchen above his Scottish restaurant Arisaig, in Glasgow’s Merchant Square. The 60-cover restaurant and bar serves contemporary and traditional dishes made with locally sourced produce with an emphasis on casual dining. The bar specialises in gin, whisky and an evolving range of cocktails.

Owner Naveed said, “We used the space as an overspill for Arisaig on busy nights and as an event space and pop-up but always thought it had more potential.”

The Hawke opened in January af ter a three-week refurbishment led by Naveed, which included extending and refurbishing the bar, new signage, toilets and furniture and a dark grey colour scheme sof tened with plants and sof t furnishings. A unique feature is a cocktail trolley which offers bespoke table service, an idea of Naveed’s which has proved extremely popular. He added, “The cocktail trolley has been a hit. The idea was that we wanted to do something bespoke and memorable that would also speed up service – and we’re selling more cocktails. We’re delighted with The Hawke and the feedback has been great.”

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Scottish hospitality & tourism united

The Signature Events 15th - 23rd March 2017, 6 events, 9 days, 1 unique blend A Spotlight on Food, Drink, Tourism & Great Hospitality

#ScotHot17 8

Find out more and register today at www.scothot.co.uk

DRAM MARCH 2017

ORGANISED BY

BRAND NEWS

ALL THE L ATEST BRAND NEWS

BEER

INNIS & GUNN CELEBRATES KITH & KIN Innis & Gunn has teamed up with Dublin’s Teeling Whiskey to create Kith & Kin, a 5.8% ABV Scottish stout aged in Irish whiskey barrels.

Named after the Scots term for ‘friends & family’, Kith & Kin was aged at The Innis & Gunn Brewery in Inveralmond in barrels formerly used to mature Teeling’s flagship Small Batch Irish Whiskey.

The barrels have now been returned to Teeling to be used in the maturation of a Teeling stout finished whiskey which will be available Spring 2017. Dougal Gunn Sharp, Innis & Gunn’s founder and master brewer, said, “We’ve always held a great deal of admiration for Teeling. I was intrigued to see what we could create together. When we first tasted the stout with its rich notes of chocolate and coconut it was clear we were on to a winner.”

A MILLION PINTS FOR FOSTER’S AT THE SSE HYDRO Foster’s, has just celebrated selling its millionth pint at Glasgow’s The SSE Hydro since partnering with the venue as Official Beer. It has also extended its association with the venue for a further five years.

Brand owners Heineken have recently invested in a collaboration with local artist, Frank Carty, to design bespoke Foster’s branding for The SSE Hydro bar areas, incorporating some of Scotland’s most iconic landmarks such as the Duke of Wellington Statue and Edinburgh Castle. John Gemmell, Scotland Trading Director at Heineken says, “The success of the lager at The SSE Hydro is testament to what you can achieve when you work collaboratively with customers.

We’re dedicated to helping our customers give their guests the best possible experience at the bar, making their visit enjoyable and memorable, and we hope many more visitors to the venue in the year ahead enjoy their experience with our much-loved Amber Nectar.”

Foster’s will also be rolling out several brand activations throughout 2017 in order to engage with the venue’s visitors, including interactive competitions both onsite and across social media channels.

Menabrea pours support into on-trade Italian beer brand, Menabrea, distributed by C&C, has introduced a new table top draught dispense unit to the Scottish on-trade.

This allows customers without cellar space or a main bar to pour cold draught pints and it is also suitable for outdoor use, as the unit acts as a chiller and can be set up on a level surface then connected directly to a keg and gas cylinder.

The draught units are available through Menabrea and come complete with glassware and visibility kits. Angus Lawrie, Head of Development Brands, said, “The new draught dispense unit is another fantastic addition to the level of support that we can offer the on-trade, and we’re sure that the table top unit will allow us to meet the growing customer demand.”

GIN

JAW BREW FOUNDERS LAUNCH A GIN

Jaw Brew founders, Alison and Mark Hazell, have launched their first gin called Bardowie under their Hazell & Hazell brand name. Based on a London Dry Gin, it contains hand-picked botanicals including bulrush, ground elder, blackcurrant, bay and orange. Bardowie Gin, distilled at Jaw Brew’s distillery in Hillington, is named after the loch north of Glasgow where the Hazells hand-picked some of the botanicals, and has been created with help from Open Source Drinks Ltd. The botanicals are macerated before distillation to produce an “earthy flavour which is soft, mossy, and has a herbal/green quality.” Mark said, “The idea came from meeting small batch gin producers at trade shows. As a keen forager, it only took a little research to discover that some of the things I was collecting on my daily dog walks would be perfect for enhancing a London Dry Gin, and a plan was formed.”

Bardowie is bottled at 43% ABV. DRAM MARCH 2017 9

BRAND NEWS RUM

WHISKY

Mahiki goes coco-nuts with new rum

R&B DISTILLERS BRINGS BACK FIRST MALT

Famous London cocktail bar Mahiki has launched a new coconut rum liqueur to mark its 10th anniversary, with a range of bottled cocktails to follow in the coming months.

Mahiki Coconut Rum liqueur is bottled at 21% ABV and blends Jamaican and Polynesian rums with Western Samoan coconuts. Its clear glass bottle was designed

by British fashion designer Henry Holland and features bright, colourful Polynesian tiki motifs, Hawaiian botanicals and flora. Mahiki bar manager Georgi Radev said, “There is a very pleasant coconut flavour (oddly enough!), and you can really taste the rum base. It lends itself well as a base for cocktails, and also stands out on its own.” Three new Mahiki bottled cocktails in single serve 20cl bottles will also soon launch for the on-trade, each inspired by the popular Treasure Chest, Pina Colada and Coconut Grenade cocktails created for Mahiki by Radev. Both products are distributed by Cellar Trends.

VODKA

Cîroc reveals a Secret

Diageo has enlisted Victoria’s Secret model Alessandra Ambrósio for Cîroc vodka’s On Arrival campaign, which celebrates life’s ‘biggest moments’.

The Brazilian supermodel stars in the brand’s latest photo campaign, shot by Cîroc global creative partner and fashion photographer Mario Testino. The first image reveals the supermodel’s backstage preparations in hair and make-up as she prepares to celebrate at one of the “hottest” parties in the world. An accompanying social media campaign giving fans “exclusive moments” with Ambrósio will be run throughout the year, sharing her arrival at party destinations and cultural events. Ambrósio said, “I really do believe in celebrating life at every moment, and I’m really looking forward to bringing Cîroc and my fans along on my journey and giving them behind-the-scenes access to the biggest moments of my year.” Mario Testino added, “Alessandra is that person who captures the style and sparkle that Cîroc represents.”

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R&B Distillers has released the second batch of its inaugural single malt Scotch whisky, Raasay While We Wait, which has been finished for 18 months in Tuscan red wine casks. The distiller – which is currently constructing the first legal distillery on the Isle of Raasay in Scotland’s Inner Hebrides – is releasing 1,974 bottles of the “lightly peated” single malt, which combines heavily peated single malt with an unpeated single malt from an unnamed Highland distiller, before being finished in Tuscan Cabernet Sauvignon and Cabernet Franc casks for eight weeks.

Brand ambassador Chris Hoban said, “The second release of Raasay While We Wait has quite a bit of the smoke and earthy notes from the first release but these have been enriched with fruity, juicy, full-bodied red wine notes.”

Douglas Laing deals a hand...

Douglas Laing & Co has unveiled the first single cask Scotch edition of its new Old Particular “Consortium of Cards” range, which is themed around a deck of playing cards.

The “Queen of the Hebrides”, an Old Particular Laphroaig 18 Years Old, is the first of four limited edition releases in the series. It is charged from a single refill butt and bottled at 50% ABV. Just 665 bottles are available, with each one displaying a specially commissioned “Queen of the Hebrides” illustration. Douglas Laing & Co will also release 15 single cask malts and five single cask grains under the Old Particular label.

Glen Turner has resumed the on-trade distribution of Glen Moray Single Malt Whisky. The company, a subsidiary of French drinks brand La Martiniquaise-Bardinet, will handle all distribution for Glen Moray, taking over from Marblehead, the brand developer that has handled its on-trade distribution since 2014. Glen Moray will celebrate its 120th anniversary on 13 September 2017 and will launch The Elgin Heritage Range in the UK from April 2017. David Borthwick, UK Sales Director for Glen Turner, said, “We have had a successful and fruitful relationship with Marblehead, with the Glen Moray brand growing by double digit figures in the on-trade. 2017 is a significant year for Glen Moray with our 120th celebrations and the launch of the Heritage Range in the UK so we felt that it was the right time to work more directly with our customers.”

Foster's is brewed in the UK.

FOSTER’S, PROUD SPONSOR OF SCOTLAND’S ICONIC VENUE, CRAFTED TO REFRESH THE THIRSTIEST FANS NOW SOLD ONE MILLION PINTS AT THE SSE HYDRO! Call 03458 787071 or email

onlinecustomerservices@heineken.co.uk

to find out more about offering your customers a refreshing pint of Foster’s

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Wm

M GIN

IN MA

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8M £57

IN £ MG

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In the last 2 years gin has just about overtaken whisky in the global share of craft spirit

Most of our top-selling gins are Scottish.

Hendricks and The Botanist sell very well, as does Isle of Harris which sells out almost immediately when we can get hold of it! I love Stirling Gin, it’s very smooth, mellow and different as it’s made with foraged nettles and basil – beautiful with quality tonic and pink grapefruit peel.

M 476

M 101 IN £ G M MIU Despite its popularity PRE Gin is still only the 4th largest spirits category with 9.9% of value sales, up from 8.7%

SCOTLAND is home to what claims to be the world’s first social enterprise gin.

Profits from Ginerosity, created by Pickering’s Gin founders Marcus Pickering and Matt Gammell, go to projects supporting disadvantaged young people.

Alastair Gilroy - General Manager Alston Bar & Beef- Glasgow

Gin

Facts

“2017 could be the year of wood-aged gin,” says Liam Hughes, co-founder of The Glasgow Distillery Company, which produces Makar Oak Aged Gin and Makar Mulberry.

Both are matured in virgin casks for around 10 weeks.

“People are surprised how much the wood changes the colour and taste of the gin – there’s no colourings or additives. A lot of people are getting excited about the wood-aged gins that are coming out – watch this space.”

Produced by Scotland’s oldest independent bottler, Cadenhead’s, Old Raj has a distinctive pale yellow colour thanks to one of its key ingredients – saffron.

Strands of the rare and expensive spice are carefully weighed out and measured by Cadenhead’s chairman Hedley G. Wright, and are then added to a number of other botanicals like juniper, almond and orris root to give Old Raj a distinct citrussy flavour. Old Raj is bottled a 46% ABV and a has a Navy Strength 55% ABV version. The stronger is the most popular, accounting for 70% sales.

VALUE SHARE 2016:

82.4% Mainstream gin 17.6% Premium gin

Two-thirds of the UK’s gin is produced in Scotland. There are now over 30 independent gin producers in Scotland.

“Elaborate and eye-catching gin serves are becoming more popular”, says The Jolly Botanist’s Tony Pert, “A lot of people see the serves and buy the gin because of the serve. We use crystal gasses and go big on the garnishes.

Rock Rose is served with toasted rosemary. As soon as customers see the barman burning the rosemary behind the bar – the smoke and smell and spectacle really intrigues them.”

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I’m really into Dundee Marmalade Gin. It’s made by a local guy, one of our regulars, and is doing really well.

Marmalade is a big thing for Dundee too and I really love how it tastes with tonic and a big wedge of orange.

Andrew McMahon - Co-owner The West House - Dundee

Distillers share of market

90%

10%

Small/Craft Distiller

Big Distiller

In Spring, sustainable distillery Beinn an Tuirc in Kintyre will launch Kintyre Gin, which they claim will be Scotland’s first ‘eco’ gin, produced using a still powered by hydroelectricity.

In 2013, Mr Pickering was handed a scrap of brown paper detailing a nine botanical gin recipe, jotted down 70 years ago by a distiller in Mount Mary, Bombay in July 1947. Bombay recipes, like Pickering’s 1947 Original Recipe Gin, were designed to mask the taste of the bitter quinine-heavy anti-malarial tonic ration. The result is a flavour profile spicier and more intense than traditional London Dry Gin, with a lingering cinnamon sweetness. Pickering’s smooth spirit allows the delicate spice of fennel, coriander, cardamom, cloves, and anise to balance with citrus and juniper.

Dave Quinnell of Pickering’s said,“Having won Best British Gin in 2016, Pickering’s 1947 is testament that some things just don’t go out of fashion.”

Gin

Facts

This year The Glasgow Distillery Company will complete its Makar gin collection with the launch of Makar Navy Strength, bottled at 57% ABV. Cofounder, Liam Hughes, said, “It’ll be extra strength so it will taste slightly different as it’s that much stronger but it will have the same botanicals and smooth taste as Makar.”

Launched in 2014, Makar is smooth juniper-led premium gin entwined with seven other botanicals.

The Makar portfolio also includes Makar Old Tom, a sweeter version made with orange peel, almonds and honey, and two special editions, Makar Oak Aged Gin and Makar Mulberry.

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Lussa Gin (Isle of Jura) Royal Yacht Britannia Gin (East Lothian) Loch Ness Gin (Inverness) Badvo Gin (Pitlochry Kirkjuvagr Gin (Orkney) Esker Gin (Royal Deeside) Forth Bridge Gin (South Queensferry) McQueen Gin (Callander)

Scotland’s first tea-infused gin was launched in January in Aberdeenshire. Teasmith Gin is made from black loose leaf Ceylon tea from Sri Lanka, which is distilled then blended with other botanicals for a sweet minty flavour.

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SCOTTISH CRAFT GINS UP-AND-COMING

10 JUNE WORLD GIN

DAY

Teasmith Gin (Aberdeenshire)

EDINBURGH GIN became part of Ian Macleod Distillers in September 2016, adding to their growing portfolio of premium, Scottish spirits brands.

The company has been expanding its gin-making capacity and now has two distilleries in Edinburgh; the Rutland Place distillery and a new Edinburgh Gin distillery at The Biscuit Factory in Leith.

In 2016 Edinburgh Gin released a new gin liqueur ‘Plum & Vanilla’ building on the popularity of its Raspberry, Elderflower and Rhubarb & Ginger liqueurs. As well as the classic Edinburgh Gin, the core range also features the navy strength Cannonball Gin and Seaside Edinburgh Gin. We hear there’s plenty of exciting new projects in the pipeline for 2017 so keep an eye out for new releases.

Flavoured tonics are a growing trend to mix up the classic G&T. Some examples are Fentimans Herbal Tonic, Fevertree Mediterranean Tonic Water and Thomas Henry Elderflower Tonic water.

By Test the Best

SUPERIOR DRY GIN

Cadenhead’s Old Raj Gin is distinctive in that it contains a measure of saffron, the rare and costly spice derived from the crocus flower. In addition to a slightly spicy flavour, this also imparts a pale yellow colour to Old Raj. The addition of saffron is undertaken personally by the Company master blender in order to ensure a consistency in flavour and colour each time Old Raj is bottled. Available at 46% and 55% ABV. Cadenhead’s Whisky Shop 172 Canongate, Royal Mile, Edinburgh, EH8 8BN Tel: 0131 556 5864

GLASGOW’S AWARD WINNING GIN

www.wmcadenhead.com

70 years on… it’s flying off the shelves!

Stock up today orders@pickeringsgin.com www.pickeringsgin.com DRAM MARCH 2017 15

WOMEN OF T

GENERAL MANAGERS MAKING THEIR

MARCH IS NOT ONLY FAMOUS FOR ST PATRICK’S BUT IT ALSO HOSTS INTERNATIONAL WOMEN’S DAY SO THIS MONTH WE ARE CELEBRATING JUST A FEW OF SCOTLAND’S INSPIRATIONAL FEMALE GENERAL MANAGERS WHO ARE MAKING THEIR MARK ON THE LICENSED TRADE. LAURA SMITH REPORTS

Nicola Haslam - General Manager The Seven Kings, Dunfermline

Age: 42 Star sign: Aquarius Nicola Haslam has 26 years’ experience in the licensed trade. She started as a chef and manager in her parent’s business, The Plough Hotel in Stenhousemuir, and has since managed a number of restaurants and pubs, including Belhaven venues The Cold Beer Co and No 2 Baker Street in Stirling. She has worked for Belhaven/Greene King for eight years, the last three of which have been spent running The Seven Kings in Dunfermline. Nicola manages a staff of 35 and has helped drive a huge uplift on food sales to see the popular local pub move from a 80-20 split between wet and dry sales to 60-40, aided by a recent refurbishment. Nicola says that as well as ensuring The Seven Kings runs smoothly and successfully, a key part of her job is “helping her staff move up in the trade and achieve their goals.”

Her key advice for women looking to progress in the industry is: “To go for it, speak your mind and believe in yourself but listen too. Don’t be afraid to make changes, be courageous, live by your values and others will respect you.”

When I’m not in the pub: I spend time with family and my dog, a Springer called Ben. Being out in the hills and fresh air with him helps me clear my mind and come up with plans and ideas. Drink of choice: I’m a Malibu and diet coke girl - it reminds me of the 80s!

Sandy Gourlay - General Manager Oran Mor, Glasgow Age: 50 Star Sign: Aquarius Sandy Gourlay has been in charge of Glasgow West End institution Oran Mor since the venue opened 13 years ago. At the time Sandy, who formerly worked as a chartered accountant, had been working as owner Colin Beattie’s bookkeeper – the pair have worked together for 21 years now. Colin asked Sandy to head up Oran Mor and she’s never looked back. “I naturally fell into this role,” she says. “Going from accountancy to the operation side suited me and I now operate Oran Mor in its entirety, working closely with Colin.” Her proudest 16

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achievement has been watching Oran Mor “grow and mature as a venue” particularity the evolution its live music programme and popular theatre night A Play, A Pie and a Pint. She adds, “I love working with people. I have over 150 staff and we all get on really well. I love the customers too, we have so many old regulars. I think this is a very rewarding industry to work in. I always look forward to coming to work because there’s a different challenge everyday.”

Looking back on her partnership with Colin, Sandy adds, “We have a really great working relationship and I really admire his ideas. He has always guided me and advised me on how to deal with certain situations and helped me succeed.”

When I’m not in Oran Mor: My nights out usually end up in Oran Mor! I also like to travel and had a great trip to New York, Boston and Martha’s Vineyard last year. Drink of choice: Diplomatico rum and coke

Gayle Copland - General Manager The Wine Press, Dundee Age: 30 Star sign: Aries The Wine Press on Dundee’s Shore Terrace has flourished after opening in August 2015, with Gayle Copland as General Manager. It was her first GM appointment having previously worked with Maclay Inns at Brae Sports Bar, also in Dundee. With a total of 12 years experience under her belt Gayle loves working in the trade and the Wine Press is flourishing.

It is packed every weekend. Gayle puts it down to her knowledgable team and owner Patrick Rohde who has sent her on a number of wine courses, including a trip to France. She said, “Starting a place from scratch, in my first GM role, could have been a massive risk but we’ve poured everything into it and more than a year on we’re getting busier all the time.” She adds, “We’re a small team of eight so my job involves everything from putting the food platters together to profit/loss management, wages and generally making sure everything goes smoothly. The first year has been fantastic! I would say a solid 75% of clientele are repeat customers, with the V&A opening near us it will just get busier I hope!” Gayle adds, “I see myself staying in the trade 100% maybe not FOH forever but definitely for the near future. I love that every day is different and it’s so great meeting new people everyday and having them enjoy it here.”

Drink of choice: I drink more wine now but I still love a really nice vodka. Proudest moment: Reaching the first year here. It’s the first time I’ve been a GM and it’s a new business and it’s flourishing, we’re getting busier week on week!

THE TRADE

R MARK ON THE LICENSED TRADE

Lynda McGaw - General Manager The Parkville Hotel, Blantyre Age: 39 Star sign: Virgo Lynda McGaw started out in the trade at 15 as a trainee chef but has forged her career outside the kitchen and stepped into her first Front of House management role when she was 25. She joined Lisini Pub Co after being head-hunted by MD Lisa Wishart 13 years ago to join Angels in Uddingston as ground floor staff, then worked up to Assistant GM before moving to The Parkville Hotel in Blantyre as GM seven years ago. Lynda manages a team of 55 at the five-bedroom hotel, bar, restaurant and wedding venue and is also Operations Manager for Lisini. She says it’s refreshing to see more women work their way into on-trade management roles. Lynda says, “I think it’s a very hard industry to work in. Unfortunately, we probably have to work harder than men just to prove we know what we’re doing but it’s been changing in the last 10 years. When I started with Lisini all the GMs were men, now it’s predominantly women.” As Operations Manager, Lynda ensures training and high standards are maintained across the Lisini portfolio, from service to menus to marketing. Her advice for aspiring GMs is, “stick in, listen to what you’ve been told and shown, be confident and you’ll grow into the role.”

Inspirational woman: It has to be Lisa Wishart,because her mind is sharp as a tack and she knows her business inside out. Drink of choice: I’ve been known to like a little glass of Prosecco now and again!

Rozlynn Gavin - General Manager The Applebank Inn, Larkhall Age: 30 Star Sign: Aquarius Rozlynn has just recently taken over as General Manager of The Applebank Inn in Larkhall, where she has been working for the past 18 months. Rozlynn is local to Larkhall and started out doing PR for The Hamilton Palace nightclub at 19 before trying out a career as a beauty therapist. But Rozyln feels she’s found her true calling and is throwing herself into running The Applebank.

“I’ve been coming to The Applebank my whole life. It’s very close to me, I love it and know all the regulars! When I came here in November 2015 I was meant to be doing marketing and PR. I did a few shifts to help out and then went to full-time, supervisor, assistant manager and now General Manager. It’s really exciting!” It’s also a bit of a family affair as Rozlynn’s parents are also cleaners at the pub and put on regular music and quiz nights. A friendly and bubbly character, Rozlynn manages 11 staff and has big plans for making sure The Applebank stays a true community hub in Larkhall and is proud of her efforts to drive the pub’s social media accounts.

She says, “I like to have one or two Facebook or Instagram posts up a day and make it personal, as I like people to know we’re real! I think social is such an amazing marketing tool – I’m proud of driving that. I don’t even think we even had a Facebook page when I started.”

When I’m not in The Applebank: I’ve two wee boys so it’s lots of family time Proudest moment: Becoming manager! Sometimes I look around the pub and still can’t quite believe it.

Babs Steele - General Manager The Allison Arms, Glasgow Age: 41 Star sign: I’m a Virgo so I’m a pain when it comes to neatness and attention to detail.

Babs Steele celebrated her fourth year as General Manager of The Allison Arms in Strathbungo two days after Valentine’s Day. She started out at 18 at the Boswell Hotel in Langside and went on to run the Quarter Gill in Partick for 12 years, where she became manager at 26, before moving to The Allison Arms, where she now manages 12 staff. Since taking on the role, she’s been instrumental in seeing the popular pub evolve by jumping on new drinks trends. Babs said, “I was confident I could improve on it but had no idea it would go through the roof.”

When craft beer started to gain in popularity, Babs asked for extra fridges to be placed across from the bar, which were filled with a wide selection of beers – now the pub’s USP. “We expanded on the fridges and that really went well. Craft beer accounts for 25% sales but our draught beer drank by the old regulars has gone up too. It’s about trying to keep a balance, we have a huge mix of clientele now.” The same goes for the craft gin craze. “About 18 months ago when gin started becoming a thing we jumped on it and now have about 70. I don’t know how the gantry hasn’t collapsed!” She says the licensed trade is “her calling, I can’t see me doing anything else! There’s never two days the same.”

Drink of choice: Morgan’s and coke Inspirational women: Probably my mum! I’ve gained a lot from her.

Geraldine Murphy - Co-owner The Pot Still, Glasgow Age: 33 Star sign: I’m right on the cusp of cancer and Leo. Geraldine Murphy has co-owned popular whisky bar The Pot Still in Glasgow with her brother Frank and dad Brian for five years but has worked behind the bar for 14 years.

She says, “My dad’s owned bars in Glasgow forever so I’ve always been in the trade, since I was 19. Frank was working as manager at The Pot Still and asked me to cover a shift and I never left! I worked my way up to assistant manager, left to be a manager in the Harbour Lights in Irvine then came back when we took over.” Geraldine says her staff and customers are why she loves the job: “People want to talk to you about whisky and have a conversation. We get people from all over the world. It’s nice to hear people’s different stories. I also love seeing our staff do well and move into jobs in the whisky industry. It’s a testament to their passion.”

Geraldine’s advice for women looking to move up the licensed trade is, “Be your own person and as long as you’re firm, fair and confident you’ll do well.” When it comes to working with her family, Geraldine admits, “Me, Frank and dad get on really well but, like with most family businesses, there’s times I want to strangle them! But I don’t think it would work without the three of us.”

Inspirational women: Rachel Barrie, one of first female master blenders.

Drink of choice: Whisky is pretty much all I drink, so a big dram of GlenDronach 12yo

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Jade Cunningham - General Manager O’Shannons, Kilmarnock Age: 33 Star sign: Libra Jade Cunningham has headed up popular, independent Kilmarnock pub, O’Shannons, ever since it opened in 2008, after being asked to run the pub by owner Henry McGregor.

Jade started out at 16 at Belhaven pub The Yard, where she worked up from glass collector to supervisor, then took a manger job at Hansons Bar and Snooker Club before joining O’Shannons. Today her role involves managing her team of six to ensure the pub runs smoothly. She is also more than happy to muck in when needed. She says, “I do everything from the rotas and stock ordering to arranging the menus, events, tidying the cellar (I can lift full kegs thanks to all the training I’ve had!) I’ll even take a day in the kitchen to give the chef a break.” Jade loves the trade. She told DRAM, “It’s a really sociable and rewarding job. I’ve worked up to where I am now, and love the customers and staff. You really get to know people in the trade.” She adds, “I love my job and don’t think it should be just men that do it. Even in difficult situations, you quickly learn how to handle yourself – it’s all about how you approach the situation, which you learn with experience.”

When I’m not in the pub: I love walking my dog down the beach, Freddie a Cockapoo (a Cocker Spaniel mixed with a poodle!) He’s the love of my life… along with my boyfriend! Drink of choice: Desperados, I’m surprised I don’t have a beer belly yet!

Helen Taylor - Co-manager The Anchor, Broughty Ferry (Dundee) Age: 45 Star sign: Capricorn, stubborn as a goat!

Helen Taylor, co-manager of The Anchor in Broughty Ferry, landed her first management job at the city’s Colosseum nightclub when she was 18 and has since held management roles across numerous pubs and clubs in the area, including four years running The Bond in Dundee. After a brief hiatus in 2010 she returned to the licensed trade to run The Anchor. Helen says, “I had ideas of working in an office but I quickly changed my mind! I’ve been friends with owner Jeff for 20 years and that lured me back. We have the same high standards and he gives me lots of scope for what I can do with the place.”

She’s been there for four years and co-manages a team of 40 staff. A highlight for Helen was winning The Sunday Mail Pub of the Year award at the last Scottish Bar and Pub Awards. “It’s voted for by customers and that meant a lot.” Helen says an emphasis on excellent customer service, staff training and investing in quality produce has helped The Anchor stay afloat during turbulent times in the trade.

“We’re lucky the place is always really busy, even on a Monday night, which I think says a lot about our approach to customer service.” She adds, “Most people in The Anchor will call me a control freak but you need that to keep on top of what’s going on around you and make sure you’re running the business way you want too.”

When I’m not in the pub: My nights out are usually in The Anchor - Karaoke night with the staff on a Thursday!

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Beth Harding - General Manager Montpeliers, Edinburgh Age: 26 Star sign: Gemini Beth Harding, who at 26 heads up a staff of 50 at Montpeliers in Edinburgh, is our youngest GM, says, “I think it’s pretty incredible that in five years I’ve gone from being a waitress to General Manager.” She continues, “It’s through the group’s support and what they teach you that I’ve managed to achieve that. They really allowed me to progress.”

Originally from Dunsborough, Australia, Beth came to Edinburgh backpacking at 18 and never left. She started waitressing at Indigo Yard (also owned by Montpeliers) in 2011 and quickly worked her way up to Deputy Manager at Montpeliers, then up to General Manager at Indigo Yard before moving back to Montpeliers as General Manager last year. “Becoming GM does come with added responsibility which I enjoy as you have more control,” says Beth, who’s just been accepted onto the prestigious Hospitality Industry Trust (HIT) Scholarship in Switzerland. She sees her future firmly rooted in the trade, adding, “I love it, at the end of the day it’s a fabulous lifestyle and you can achieve a lot on a day-to-day basis.” When it comes to her staff, Beth says one of her key aims is to “get the work/life balance right; as far as I’m concerned happy staff will more likely work hard for you, so I want to encourage people to work hard but also know they can go off travelling for a month if they want.

Keeping that balance is key.”

Drink of choice: Pickering’s gin with tonic and grapefruit Words of wisdom: Work hard and learn from everyone you can When I’m not in work: I’m off travelling or visiting new restaurants and bars

Therese Grethe - General Manager Waxy O’Connors, Glasgow Age: 38 Star sign: Virgo but not a stereotypical one!

Therese Grethe has a been making her mark in the licensed trade for 20 years and has spent the last six years with Waxy O’Connors, owned by Glendola Leisure. She’s been General Manager at the Glasgow city centre pub for just over five years, having moved up from deputy manager six months after joining in 2011. Therese leads a team of 35 staff and says, “My role involves everything from recruitment to leading a management team of seven and training them to move up within the company to become GMs.” For Therese, focussing on staff training has been key to Waxy’s continuing popularity, and is one of her favourite things about working in the trade. “I love seeing staff develop. It’s a hard slog to get to GM but when you do, you get to run the place as you want. I’m lucky with Glendola that I’m allowed to run the business like its my own.” She adds “It’s a cliché but I love the fact that everyday is different, you don’t know what you’ll be faced with.”

When I’m not in work: I got to the rugby quite a bit to support the Glasgow Warriors. Drink of choice: Probably a pint of Guinness!

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LICENSEE INTERVIEW

SHAKING UP GLASGOW

BY SUSAN YOUNG

MICHAEL BERGSON MUST BE JUST ABOUT UNIQUE HAVING WORKED FOR THREE OF THE BIGGEST NAMES IN THE SCOTTISH LICENSED TRADE AND STILL BE ON GOOD TERMS WITH THEM ALL. SUSAN YOUNG CAUGHT UP WITH HIM AT BUCK’S BAR, HIS LATEST VENTURE.

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ichael Bergson is close on to a legend in Glasgow city centre being one of the few Managers that has worked for Mario Gizzi, James Mortimer and Stefan King and remained on good terms with them all. This is a real testament to his work ethic and his personality but customers would probably know him best for his signature handshake. If there was an award for meeting and greeting Michael would win it hands down.

We met at Buck’s Bar, the Glasgow bar and diner which food reviewer Ron McKenna suggested was like a dark-like biker bar that you would find in an old Clint Eastwood movie. Says Michael, “He may not have meant it as a compliment, but we took it as one because that was what we were trying to achieve. We shared the comment on social media and it got more than 20,000 likes!”

Michael and wife Michelle have three places – their original Soho on Miller Street, Little Soho in Jordanhill and now Buck’s Bar – all Glasgow. But it was at the Old Ship Bank pub in Saltmarket that he learned his trade. He explains, “My first job was at the Old Ship Bank, it was my dads haunt, he lived above it. I went to work for Frank Hislop and his mum, and it is still run by Frank today. It was a good training ground because we had all sorts of customers. The law court was next door, but so was Paddy’s Market – so you had smart customers and scruffy ones, but Frank taught me never to refuse an outstretched hand and over the years I always greet everyone with a handshake – it’s my USP.” He continues, “One of the best lessons Frank taught me was to always keep busy even if you are not serving, and he taught me to respect all my customers.”

From the minute he started working in The Ship Bank, Michael realised that the pub industry was for him, although initially, he had thought we would prefer working in nightclubs. He says, “My friend and I ran under18 nightclubs and I initially thought I would like to work in nightclubs. But once I started working in pubs I realised that the banter and the atmosphere was more up my street.”

His next step was working for Mario Gizzi at Di Maggio’s. Michael comments, “I saw an advert for a charge hand at a new bar and restaurant that was opening in East Kilbride. And I went for it.

I was really lucky to work with Mario – he was there every day running it, day in, day out. I learned so much from him. His brain is like a computer. He adds all the wee details up and the big picture comes together. I worked for him for six years in total and just about every day I got pulled up for something... for instance before the smoking ban he always had a bug bear about dirty ashtrays, if there was as much as one cigarette butt in it, it had to be replaced! If the cellar was a mess it had to be sorted, if there was as much as £5 out of petty cash you needed to explain it, and if he called you on your mobile you had to pick up right away. That’s why he is the success he is and I have a huge amount of respect for him.”

He left Di Maggio’s to work for G1 when the Corinthian and Arta 20

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opened. He thought he was going to work at Arta, but then he was sent to work at the Corinthian. Says Michael, “The second week I was there Stefan asked me to work at the Corinthian. He told me I had a week to learn it inside out because the then management team would be leaving.

He then left G1 and went back to work for Mario. Says Michael, “I think I’ve been able to go back and forward because I always work hard until the very end of my employment whether it’s three months notice or whatever.”

Then in 2002, a friend of his, who worked for Tiger Tiger suggested he apply for a job there. Michael explains, “I applied for a managers position because I had always fancied working in London. So I went for an interview and they offered me the Assistant Managers role at Tiger Tiger in Manchester. I loved it. In fact, I still love Manchester. I was there for 11 months before they moved me back to Glasgow as General Manager at Tiger Tiger there. It had been struggling – in effect, the company had tried to run it the way they ran their London venue and that didn’t work in Glasgow. I had an amazing management team there – Gary Ross, Michael ‘Robo’ Robertson and David Friel as Head Chef.”

While he was working at Tiger Tiger in Glasgow he met his wifeto-be Michelle Mooney. Says Michael, “Michelle was a friend of a friend and I knew her, so when a sales manager job came up I put her forward, but she didn’t get the job, but I got the girl. Then six months later they came back and not realising we were going out, offered her the job. During her first year there she was the group’s sales manager of the year. She helped turn the business around. We concentrated on networking and booking the rooms for events, while Michael and Gary focussed on the operational side. It worked like a dream. We rented out the rooms and by 11 pm at night we already had 1,000 people in the venue. It was packed and we won awards – we won a DRAM Award too and that made a difference to the business. People recognised it as a Glasgow business. Unfortunately, the business was sold out to a private equity investor and although our bosses came to say “nothing will change”, even they were gone within six months.”

A chance meeting with James Mortimer of Lynnet Leisure in the then Living Room on St Vincent Street, led to Michael’s next role.

Says Michael, ‘I bumped into James and the family in the Living Room, they had just sold the premises to Living Ventures and were enjoying a night out there. We got on really well and he took my phone number. The rest, as they say, is history. He showed me around the building that is now 29, and immediately I could see where James was coming from. Mind you, every time I spoke to him he had changed the plans a bit! I could feel that it was going to be amazing. Even as an empty shell it had an atmosphere. So when James offered me the job I was delighted to be on board. It was exciting and I got to be at the very beginning. I also took some folk with me from Tiger Tiger and although David Friel had by that

Our volumes were huge – particularly champagne. It was a great experience.”

Roll on three years and by that time Michael was ready to start out on his own. He and Michelle had wanted to open an American grill and they had found the perfect spot in Miller Street, but the first time it came up, they missed out. Luckily for them what was Fixx II became vacant again and they jumped at it. But by this time the credit crunch was hitting and the two feared that customers would be watching their pennies so they decided to go the pizzeria and cocktail route instead. Says Michael, “There was no pizzeria also doing good cocktails and we thought it had legs. However, we had no money. We got the last ever brewers loan from Scottish & Newcastle before it was taken over

by Heineken, which for us was a good thing because we then had access to all these great beers. But honestly, when we opened we were skint. I had to borrow the float from my dad and I employed friends. After the first few months we didn’t look back.”

Two years he heard from G1 again. He says, “I was on holiday (stuck in New York due to the Ash cloud) when I got a call from Stefan’s PA, who asked me to meet Stefan for a coffee. When I got back he asked me to come on board at the Corinthian as a Director reporting into him. The package was really attractive and he specified that it would only be for a year. It was too good an opportunity to turn down. It was pleasurable to go back because by that time the business was running more smoothly and the Michelle Mooney and Michael Bergson management team was able to put all they had learned into it and it was beneficial to witness the operation of such a large head office infrastructure.”

I stayed more than three years, and during time moved to Lodge on the Loch, he agreed to that time we invested the money I had earned come on board too and of course Michelle – when James met her in another business Little Soho in Jordanhill. My brothers all helped he said, “Have you ever worked for a mad man like me?” (Today out (Michael has five younger brothers). They have all worked for Michelle still works one-day a week for Lynnet and helps with their me at one time or another.” charity events.)

He left G1 a couple of years ago and since then has opened Buck’s.

One Up and 29 went on to be great successes. Says Michael, The idea came to him when he was in New York on an enforced “Working for James was great. If you wanted something to happen, stay. He says, “I keep getting stuck in places. This time we were in he made it happen. He didn’t waste any time. James would run New York and were snowed in. Michelle and I were literally stuck through brick walls to ensure that his business got everything for a week. I love trying local places and I love to eat so we headed it needed. For instance, the toughened glass initiative had just to Peaches in Brooklyn. They had the best fried chicken and I been introduced. Tiger Tiger took the news lying down, but James thought I would love to do this in Scotland, and I had always wanted managed to get exemptions for particular areas.” to do a good Rock n’ Roll bar. When we came back we tested out “Another thing that I liked was that James had a real focus on loads of recipes in Miller Street, and we did a kitchen plan and got looking after customers. He got angry if customers complained. the premises. We have been busy since we opened. And I really And he himself was a customer – he makes a point of dining in hope to open more of these.” his own places. His has a huge business of property, wholesale, Michael is still very much a hands-on boss, although he does take managed pubs and so on. And he likes to be hands on. He taught Sunday’s off, and is now home to see the kids in the evenings me never to take no for an answer.” and put them to bed. While Michelle is also heavily involved in “One year, in particular, was just amazing. The business exploded. the business particularly when it comes to marketing and social We ran a charity dinner with Gordon Ramsay and raised £450K media.” for charity with 150 people; everyone from Tom Jones, Rod Says Michael, “I don’t think I’ll work for anyone else again. I’m really Stewart, Princess Anne, Sir Alex and The Prime Minister came. enjoying what we are doing now. I love my life.”

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incorporating the

DRAM AWARDS 2017 to Wikipedia cabarets existed in Paris in the 16th century; they were ancestors of the modern restaurant. But unlike taverns they sold wine not by itself but only with a meal, presented on a tablecloth. Customers might sing if they had drunk enough wine... sounds a bit like a night out today! So we are promising you another Awards evening full of entertainment.

Our pubs will be winning bespoke trophies and the venue for the night is The Glasgow Hilton who did a tremendous job last year.

This year I am delighted have as sponsors the BII, Bright Signals , Critics Choice, Diageo, Disaronno, Gordon & MacPhail, Flow, Inverarity Morton, Kopparberg, Molson Coors, Tennent’s, and the Sunday Mail. We will announce our final sponsors next month.

The licensed trade depends on good suppliers therefore this year’s awards will also include Drinks Wholesaler of the year, Food Wholesaler of the year, Spirit Brand Owner/ Distributor of the year and Beer Brand Owner/Distributor of the year. This will be decided by a telephone survey. Good luck!

GUIDE

C FI AT N EG AL O SP R IE ON S N SO EX R T SA M N O D N TH

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his year we are launching the 2017 Scottish Bar and Pub Awards a month early. Most the categories appear here however there will be a couple of new ones next month).

Over the next few months we will be carrying all the categories for you to share with your customers. The website is now open for entries and there will be a full PR and social media campaign for the event.

This year for the first time the Sunday Mail will be putting their Pub Spy nominees through, with the Sunday Mail Pub of the Year title going to the ‘best of the best’. The winner in each of the relevant Scottish Bar and Pub Awards categories will go forward for consideration.

We are inviting nominations for the various categories from the trade and from customers too. If you are a rep and have trade customers who you feel deserve to be nominated please put them forward. We will also be asking for nominations from members of the public. Licensees - if you think you deserve an accolade encourage your staff, sales rep or customers to put you forward.

We have a Cabaret theme this year – did you know according

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incorpor

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SOCIAL MEDIA AWARD

CASUAL DINING AWARD

Bright Signals one of Scotland’s foremost creative content agencies is on the look-out for pubs, bars, restaurants and hotels that excel in their use of social media. We’re looking for examples of great content, interaction and results. Do you know a venue that does it well, or do you think you are one?

If so enter now at scottishbarandpubawards.com

This year we are looking for a restaurant that also boasts a bar, that has created the perfect ambiance and food offering for casual dining, one of the biggest food trends of the moment.

Tasty, good value food, excellent customer service and a relaxed and inviting environment are all crucial. Do you think you know a venue that fits the bill? Why not nominate now.

ENTREPRENEUR OF THE YEAR

NEW BAR OF THE YEAR

AWARD FOR SUCCESS

Do you know someone, or are you someone, who has the entrepreneurial spirit? Do you know a man or woman who took a risk when they started their business, and who has grown it by providing customers what they want and by investing in their staff. A good entrepreneur is a good leader that has strong communication skills and the ability to lead a team of people toward a common goal in a way that keeps the entire team motivated. Are you that person or do you know one?

If so why not put them forward for this Award now?

New bars, restaurants and hotels have been opening at a great rate of knots over the last 12 months and this Year there is an Award for Best New Venue. What bar, restaurant or hotel has made a real impression on you since it opened. (September 2016 – May 31 2017). We are looking for well designed venues, which have invested in their staff as well as their premises, and which deliver. It’s not enough to look good, it has to have been a success with customers too.

Success stories deserve to be recognised and celebrated. Do you know a licensee/proprietor that has grown their business over the past year. . Perhaps they have successfully continued a family company, or expanded, adopted innovation to develop their business, or have grown turnover? This Year’s Scottish Bar & Pub Award judges would love to know of any hoteliers, restaurateurs or licensees, who fit the bill. Why not put them forward now to www. s c o t t i s h b a r a n d p u b Aw a r d s . c o m .

Previous winners include: The Kingsmill Hotel in Inverness and The DRG Group.

CUSTOMER SERVICE AWARD Customer service is paramount when it comes to running a successful business. BII Scotland is on the lookout for a pub, restaurant or hotel which fully embraces the customer service ethos. Do you know a business that does this? If so, they could be eligible for this Award. Judges will look at the measures that are in place to ensure staff are well trained in customer service. Short listing will be done by Mystery Shoppers and if necessary this will be followed up with a meeting with the judges. If you want to put a nomination in, do so now.

GET YOUR CUSTOMERS TO VOTE FOR YOU AT 24

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rating the

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SOCIAL RESPONSIBILITY & COMMUNITY AWARD

COCKTAIL BAR OF THE YEAR

DOG FRIENDLY PUB OF THE YEAR

Diageo is on the look-out for pubs, bars and people that embrace social responsibility and who also put something back into the community.

Do you know a pub or bar that has developed good relationships with local police, community safety partnerships, community groups, licensing boards and/or licensing forums to help minimise alcohol-related crime and disorder? Do they go the extra mile to promote responsible drinking; what do they do differently from other bars in the area? Do they interact with the local community. Let us know and they could be the proud recipients of this Award.

Do you think you know the best cocktail bar in Scotland or do you think you ARE the best Cocktail Bar in Scotland? If so why not enter the Disaronno Cocktail Bar of the Year category? Judges will be looking for a bar with a good ambience and well-trained staff who have a strong customer focus, as well as, the ability of staff to put their own spin on a Disaronno Sour. Expertly made cocktails, a willingness to experiment and a good knowledge of spirits are essential. If you think you fit the bill or you know a bar that does, please enter now telling us why you think so. scottishbarandpubawards.com

The Scottish Bar & Pub Awards are hunting for a pub that provides a welcome for pet dogs. Do you know a pub or bar that allow customers to bring their friendly pooches inside?

Do they provide a water bowl, and the occasional treat? If so, they could be in the running for this accolade. Judges will be bringing their own dogs on mystery visits (volunteers are queuing up!!) If you think you know a pub or hotel that fits the bill - enter it now.

INDEPENDENT BAR OF THE YEAR

COUNTRY PUB OF THE YEAR

Kopparberg is on the lookout for Scotland’s top independent bar. The Kopparberg team is looking for a bar that has proved to be a success with customers – it doesn’t have to be the most stylish or the biggest, but owners should demonstrate creative forwardthinking and be inclined to think outside of the box when it comes to developing their business. It goes without saying but good customer service and an excellent range of products behind the bar is essential. Do you know a bar that deserves the title? If so put them forward for the accolade now.

It’s never been more difficult to attract people to your pubs and it is even more difficult when customers have to drive to get there. That’s why this year we are looking to recognise the hard work that goes into making a country pub work by creating a category specifically for them. A welcoming atmosphere, great food, service and a good range of beers goes without saying. But do you know a country pub with an extra special something? If so enter it now.

WINE BY THE GLASS AWARD Do you have a great range of wine by the glass or do you know a bar, pub or restaurant that does? If so it could be eligible for this Award. A choice of wine range and the opportunity to buy it by the glass has a great appeal to the modern consumer. Judges will be looking for staff with good wine knowledge, a range of wine by the glass which offers a good balance of Old and New World wines, and which includes wine that you can drink on its own or with food. Do you, or does your favourite bar or restaurant seek to improve the customer experience by offering a step up in the quality of wine in its wine by the glass range, and has the wine on offer helped to improve the reputation of the outlet? If so enter your favourite wine by the glass venue now.

SCOTTISHBARANDPUBAWARDS.COM DRAM MARCH 2017 25

incorpor

DRAM A 20

CRAFT BEER BAR OF THE YEAR

THE PUB SPY AWARD

QUALITY AWARD

The judges of this category will be looking for a bar that has an excellent range of quality beer and Craft beers.

The bar has to serve and market its beer range well and employ staff who are interested and knowledgeable about beer.

An ability to understand beer styles, taste profile and matching beer with food is also fundamental. If you are a bar or know a bar who loves their beer and is always looking for the next innovation or new experience of beer enter it now.

Pub Spy returned to the Sunday Mail in November last year after a hiatus of some 40 years and now, for the first time, all the positively reviewed pubs will be put forward for an accolade at the 2017 Scottish Bar & Pub Awards.

The Pub Spy pubs will receive further mystery visits and customers will be encouraged to vote too at www.

Scottishbarandpubawards.com.

Pub Spy now looks for pubs that pays attention to all their customers.

Obviously good customer service is a must. To see if you are eligible check out the Sunday Mail.

A dedication to quality has helped to make Tennent’s the No 1 Scottish Lager brand - and Tennent’s is looking for a pub that shows a similar commitment to quality.

Excellent customer service, great beer, a good range of products behind the bar, fine food and a great ambience are all part of the quality experience. If you would like to nominate a pub or bar, do so now.

WHISKY BAR OF THE YEAR

RENOVATION OF THE YEAR

PUB OF THE YEAR

Whisky is Scotland’s national drink and we know that there are some great whisky bars out there. The Wee DRAM is looking for licensees who go to extraordinary lengths to promote Scotch whisky within their own establishment. An excellent range of whisky on the back bar is a necessity and staff should also be well trained and enthusiastic when it comes to recommending whisky to their customers. A good Scottish welcome is also important. Do you know a bar worth nominating?

There have been a host of excellent refurbishments over the past few years and this year for the first time the Scottish Bar & Pub Awards has included this category. Our the past 12 months business owners have invested heavily in their premises and employed excellent designers to oversee substantial and excellent renovations.

Do you know one or do you think you have done the best renovation in Scotland? If so enter now at www. scottishbarandpubawards.com

This year the Sunday Mail Pub of the Year Award will go to the ‘best of the best’ at the Scottish Bar and Pub Awards.

This means that all the winners from the individual pub and bar categories will go forward to be considered for the ultimate accolade Pub of the Year.

With the overall winner picking up the coveted Sunday Mail Pub of the Year mirror.

GET YOUR CUSTOMERS TO VOTE FOR YOU AT 26

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rating the

AWARDS 017

LIFETIME ACHIEVEMENT This honour is bestowed upon the person who during their career, have made a significant contribution to the licensed trade.

Previous winners include John Gilligan, David Urquhart, Billy Dunn, Bob Taylor, Lord MacFarlane, Angus Meldrum.

Maroulla Nicholas and Jonathan & Jeff Stewart.

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FOOD WHOLESALER OF THE YEAR ������������������������������� DRINKS WHOLESALER OF THE YEAR ������������������������������� BEER BRAND OWNER/ DISTRIBUTOR OF THE YEAR ������������������������������� SPIRIT BRAND OWNER/ DISTRIBUTOR OF THE YEAR

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DRAM MARCH 2017

159 Hyndland Rd, Glasgow G12 9JA

EPICURES OF HYNDLAND DESIGN FOCUS

BY L AURA SMITH

T

JOHN VALLANCE The Seafood Experts Proud suppliers to Epicures.

Congratulations to Lawrence and the team.

John Vallance, The Seafood Experts, Units D11-14, Glasgow Fish Market, 130 Blochairn Road, Glasgow, G21 2DU Telephone: 0141 552 2825 info@johnvallance.com

he old saying “If it’s not broke don’t fix it” can be applied to many things in life, but when it comes to the licensed trade, a little change is always good for business, even a business that’s flourishing.

A recent refurbishment of Epicures of Hyndland, owned by Glasgow entrepreneurs Lawrence McManus and Simon Green, has given the popular West End bistro a fresh, inviting new look.

The main changes have predominantly taken place in the main bar, customer toilets and kitchen. A quick two-week refurbishment led by Ranald MacColl, who recently worked on the pair’s latest venture Chelsea Market in Finnieston, aimed to give the venue a softer look and “Mediterranean bistro” feel.

Ranald told DRAM, “Lawrence was looking for a more welcoming, Mediterranean delicatessen/bistro feel that was a little less industrial and minimalist. We changed the colour scheme from an industrial grey to a soft cream to make it more welcoming.

The place did feel a little austere before so we wanted to soften it up a bit.”

The bar itself has become a more dominant feature, having been ripped out and refitted. It has a new white granite top and a wood panelling at the front, which is lit by hidden lighting running underneath the bar top. Steel pipe shelving has been added to each corner, giving the bar a more commanding presence, and are filled with wine bottles and hanging Italian dried hams.

A stainless steel beer tap sits on the left, serving Heverlee, Menabrea, Tennent’s and Drygate Pilsner.

Ten wood and black metal Toledo stools and backless stools now line the bar to make it more welcoming to customers, particularly in the evenings. The bar is lit by new acorn-shaped lights hanging from the ceiling, which have been recycled from an old post office in Rutherglen.

The back bar has a bit more character thanks to new green and white tiling and the addition of rectangular mirrors, angled downwards to illuminate the vast arrange of spirit bottles stored on the original chunky wooden shelves, which have been extended DRAM MARCH 2017 29

down to the counter.

A drinks fridge which used to stand in the left corner between the main entrance and bar has been moved to make way for more seating. In its place is a high counter in the same white marble that runs from the window to the bar, lined with more Toledo stools. The original wood panelling on the walls here has been uncovered and re-stained and charred to give it a warmer, more interesting look. On the wall above the counter sit four, wooden frames with wine labels and vineyard branding etched onto wood panels, which are lit from above by metal horizontal wall lamps, giving a nod to Epicure’s impressive wine menu.

The original wood flooring has also been sanded down and restained in dark grey again to give it a worn, warmer feel.

To increase the number of covers, the old high counters in the street-facing corner of the restaurant have been taken out and replaced by low banquette seating and fixed tables. All the original banquette seating in the main bar has been re-upholstered, with faux tweed in a black and brown houndstooth check design used on the backs and faux grey leather seats running the length of the benches for added comfort.

New tables and chairs have also been introduced. The table tops are made from reclaimed slabs of pine, stained dark brown and varnished. These have been paired with chunky dark wood chairs 30

DRAM MARCH 2017

and hair pin metal chairs with light wood seats.

Epicures’ interior is split over two levels and in the back mezzanine section all the seating has been given an update and reupholstered in burgundy faux leather and red and green tartan. Long mirrors have been installed above the banquette seating to create the illusion of more space and light.

The entrance to the disabled toilets at the back of the main bar has been updated too, changing from a plain white exterior to tongue and groove wood panelling painted grey with a crackle glaze effect. The main downstairs customer toilets have also been given a refresh while more practical back of house improvements include a prep area moved from the main bar to the lower level kitchen, which has helped to streamline service.

Epicures’ vast windows are now topped with white horizontal shutters, as Ranald explains, “we wanted to give it that Mediterranean feel and make the place look less austere and bare. We’ve made them a bit bigger than normal to emphasise them and add a bit of theatre.”

There’s no question of Epicures of Hyndland’s enduring popularity and we’re sure its refreshed design will keep on attracting the city’s most epicurious (a person who lives life in the constant pursuit of great food and drink), something Epicures of Hyndland has a solid reputation for.

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Wishing Epicures and the team every success.

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Congratulations to Lawrence and the rest of the team

www.grahamsfamilydairy.com DRAM MARCH 2017 31

Proud to be the designers for Cornhill Castle Hotel

Coulter, Biggar, ML12 6QE.

Cornhill Ca DESIGN FOCUS

Congratulations to Manorview on the refurbishment of Cornhill Castle. We wish you continued success!

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Kemp Construction Ltd, 3 Burnside Lane, Hamilton, ML3 6QP 32

DRAM MARCH 2017

W

hen I first visited Cornhill Castle in Biggar, just after Manorview Hotel & Leisure Group bought it, I thought the location was great and obviously, I knew it wouldn’t be long before the company put its own stamp on the building.

Manorview have a reputation for taking over tired, old buildings, and giving them a new lease of life. But Cornhill Castle was a different type of project as the building was already in excellent condition, but the Group did want to invest and enhance what was already there.

Roll on ten months and they have done exactly that. The first phase of the hotel’s £750,000 redevelopment has just been completed.

Today the décor of the former function suite and its adjoining conservatory, which had been added on to the hotel in 2008, is much more in-keeping with the hotel’s ‘castle’ credentials.

Formerly, although large, the function suite didn’t have any original features, and although the décor was fine, it was a little dated. But the main issue for Manorview was the fact that it didn’t really fit in with the original ‘castle’ building.

Today, the function suite now feels like it is part of the Castle offering and it also has a new name the ‘Grand Ballroom’ and it is just that, grand!

David Tracey, Manorview’s Operations Manager explains, “Our brief to the designers was to help us create a wedding suite befitting of the hotel’s Castle status and make it feel part of the building.”

Despite the quality refurbishment of the new Grand Ballroom,

astle Hotel I was surprised to hear the work had only taken four-weeks.

But as Michael Simmons of Space I.D. explained, “It was a quick turnaround but that was made possible by the planning that went into it. And we did Computer Generated Images (CDI) which showed the Manorview team exactly what the room would look like. We also put all our orders in before Christmas to ensure delivery and the contractors Dimension even came back from their Christmas break early in order to get started. Of course, the fact that the first wedding of the year was planned for the beginning of February probably helped focus everyone involved.”

Guests now enter the wedding suite through a large reception area which also houses the newly refurbished toilets. All the doors have been replaced and a quality tartanesque-style carpet mixed with a fleur-de-lis design now leads into the conservatory and is continued into the Ballroom – which brings the whole wedding suite together. The conservatory also has new elegant off-white shutters, new colonial style furnishings and fairy lights behind the muslin which drapes the ceiling.

Says David, “The shutters allow us to change the ambience in this room, and the fairy lights really come into their own at night.”

The new bespoke carpet adds to the castle theme as do the wrought iron chandeliers which are currently in the Ballroom, although they are destined for the conservatory once new chandeliers for the Ballroom arrive. (The only item that didn’t arrive on time!)”

The conservatory has a partition wall that can either remain in place or be folded right back. A nice touch here is the fact the

BY SUSAN YOUNG partition wall boasts the same wallpaper as the Grand Ballroom.

The existing shape of the original function suite has been retained and so has the ceiling height, but designers Space I.D. have redesigned the space, with the help of contractors Dimension, and created an optical illusion by sloping the perimeter ceiling to trick the eye into believing the ceilings are higher – more in keeping with the proportions that a building of that period would have.

Michael explains, “The original room was a good size, but the low ceiling gave it a ‘letterbox’ appearance. We solved this by sloping the ceiling and by painting the walls a dark colour and keeping the ceiling light.”

They also added intricate cornice and period mouldings on the ceiling, and a dado rail at waist height which completes the look.

Michael comments, “It was extremely difficult to get the moulding right in the time frame allowed because there was only a limited amount of stock. Once it was used there wasn’t anymore. So there was no room for error. Dimension did a great job from the detailed drawings we supplied.”

Another design feature which has been introduced to reinforce the Ballroom’s castle credentials are the faux bookcases which have been used at regular intervals around the walls. They back onto deep blue textured paper – which I was told came from France. The paper has a velvety feel, and looks rich and expensive! It’s also a very nice change from the pastel colours that normally are used in wedding venues.

There is also a stage area situated behind the top table which has a deep blue interior. Bronze curtains frame the stage set which DRAM MARCH 2017 33

also boasts a very large mirror which adds even more depth to the suite. There are two large castle-window-like mirrors on either site on the back wall, in front of which hang two striking golden chandeliers which have an art-deco look. The other light fittings also stand out particularly the wall lights which are made up of sparkling teardrops of crystal.

The current chandeliers will shortly be moved into the Conservatory area with new chandeliers on order for the Grand Ballroom. But what is also very grand are the two large mirror balls which are located where you would expect to see a ceiling rose! They will no doubt will be used to full effect when the carpet is pulled back and the dance floor revealed. Brides can also be assured that their guests will be able to hear all that is going on. The Grand Ballroom has a state-of-the-art stereo system sourced by SSE Audio, and the speakers have actually been set into the walls, which means they do not detract from the décor.

Despite the designers using deep blue on the walls the room is actually very bright due to the numerous large glass doors on the right-hand side of the Grand Ballroom which lead out onto a wide wooden terrace, which looks onto the extensive castle grounds and its stunning secluded riverside location. The doors, provided

by Kemp Construction, are all new and are framed with bronze curtains with tie-backs.

A new addition to the wedding suite is the Bride’s Powder Room which is also at the rear of the suite. Says David, “This has become an amazing selling point. It is a space where brides can disappear to. It boasts its own toilet facilities so the bride doesn’t 34

DRAM MARCH 2017

have to use the public toilets. It also has its own mini-bar which we fill with goodies for the brides and her bridesmaids.

The Grand Ballroom can now accommodate 180 guests, and 250 plus for an evening reception. The hotel also has 12 bedrooms and next on the agenda is the refurbishment of the former manager’s flat, which will add another three bedrooms, and of course the bridal suite. It will be housed in one of the original castle turrets and will be set over three storeys which include a mini spa.

A further phase will include a new disabled room on the ground floor. Anthony Cowley, Manorview Developments Directors explains, “Once we have disabled space on the ground floor we can remove the lift, and this will allow us to restore the lovely staircase which will be a perfect place for wedding photographs.”

There are also plans to convert an existing Grade B listed stable block into 15 bedrooms with an additional courtyard.

Michael comments, “Manorview wanted a wedding suite that had period features and that offered opulence and style. They wanted maximum impact.” Well, that’s exactly what Space I.D and Dimension have achieved. The last word goes to Anthony Cowley, Manorview Developments Director, “In my opinion, this is the nicest function suite that Manorview has ever done. When it’s complete with the grounds, the honeymoon suite and the spa it really will be Manorview’s premier wedding venue. We wanted to create something that complemented the castle and its stunning location and I’m delighted we’ve achieved that with our Grand Ballroom.”

cONgratuLatiONs tO cOrNHiLL castLe HOteL

cornhill castle’s spectacular ballroom is the third audio installation we have carried out for Manorview Hotel & Leisure group.

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DRAM MARCH 2017 35

151 West George St, Glasgow G2 2JJ

DOWN DOG DESIGN FOCUS

I

t’s a case of old dog, new tricks at award-winning Glasgow cocktail bar, Blue Dog, which has recently expanded with a new downstairs bar, appropriately named Down Dog. Since it first opened on West George Street in 2003, Blue Dog has been a long-time hot spot for cocktail lovers, and is still packed every weekend, to the point where getting a seat or spot at the bar can be a monumental challenge. It’s won Disaronno Cocktail Bar of the Year at the Scottish Bar and Pub Awards for the past two years for good reason.

While General Manager Matt Ronald admits that’s nothing to complain about, he says that opening a new bar downstairs was always on the cards and is a smart move, as space has always been a premium in Blue Dog. Luckily, there’s a new addition to the pack. Down Dog has found a home in a former storeroom and office space downstairs from Blue Dog, with a bright pink neon sign on the stairway highlighting its presence. Around 40% smaller than the main bar, Down Dog seats 40 and has a capacity of approximately 65.

Matt explained, “I’ve been here eight years and ever since I started I’ve always thought this space had potential. Blue Dog is renowned for being tricky to get a seat or space at the bar so we’ve had plans for a new bar for the last few years, and officially applied for planning in 2015.

“The whole idea behind it was to have a space that was different to upstairs but you still felt you were in Blue Dog, so we didn’t want to be too detached from it.”

Matt added, “We’re lucky to have the same designers on board that did upstairs, so they’ve used similar natural materials

36

DRAM MARCH 2017

BY L AURA SMITH

and low lightings, but have given Down Dog it’s own individual identity. It was the owner’s wife who came up with the name Down Dog and we’ve decided on a logo of a dog doing the downward facing dog yoga pose.”

Despite being an extension of Blue Dog, Down Dog has its own distinct identity. The small space has a cool, comfortable, laidback vibe but also feels opulent thanks to a stylish design and refurbishment led by Michael Dunn, who designed the original Blue Dog. The refurbishment took around five weeks to complete, resulting in a chilled out, stylish space with a muted grey colour scheme which emphasises the bronze, gold and brass tones used across the walls, upholstery and lighting. Low lighting and plenty of natural materials also gives the bar some added character and comfort.

As you might expect, Down Dog has its very own bar placed left of the entrance. While smaller than the one upstairs, it offers the same Blue Dog cocktail menu, along with a slightly reduced spirit and draught beer selection – a stylish metal beer tap at the end of the bar serves Heineken and Caledonian Brewery’s Coast to Coast on draught.

The bar itself is an eye-catching feature, with it’s gleaming black granite bar top and reclaimed wood panels, finished with a grey stain, used on the bar front and the walls on either side.

On the bar, these panels are lit from above to highlight the textures and knots in the wood.

The star of the show though is the beautiful design feature on the back bar, created by the designers. On the wall between two rows of tall, wood shelving painted grey with mirrored backs,

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EXPLORE. TASTE. LOVE. sits a diamond patterned mosaic of rectangular ceramic, wood and mirrored tiles in a mix of white, black, light grey, brown and charcoal. It’s lit by a row of four hanging glass and brass spherical light fittings, joined by two steampunk-style, upright metal wall lights on the right-hand side of the bar.

In fact, the light fittings used throughout are an eclectic mix of industrial and retro styles, from copper desk lamp-style shades attached to the ceiling, which can be angled to create more or less light, to a small, industrial and minimalist metal chandelier hanging above a large ten-seater square booth.

Banquette and booth seating is used throughout to maximise the space, paired with seven dark mahogany tables and a few seats with burgundy faux leather upholstery. The banquette seating on the left side of the bar is finished in gold, standing out against the dark grey wall above it, on which there’s a sequence of three shutter style wooden strips and three stylish black and brass wall lights. Elsewhere, grey banquette seating punctuated with brass studs has been given a golden sheen to it. The same effect is mirrored in the wallpaper used above the large booth by the bar, designed to look like charcoal grey and gold marbled tiles.

A large grid of square mirrors with dark wood frames has been

used on the wall opposite the bar, while three large circular mirrors sit on the adjacent wall in gold frames, set on square panels of the same colour, placed alongside large grey marble tiles streaked with white.

A thick square column to the right of the bar’s entrance, which has marble and mirror panels, boasts a large speaker.

This pumps through music from the upstairs bar, ensuring that Down Dog customers don’t miss out on any live music being played in Blue Dog. “That was important, and the acoustics are actually better downstairs,” observes Matt.

Matt says Down Dog is currently only open during busy periods like Friday and Saturday nights but is also an ideal space for private functions – a feature Blue Dog was unable to fully offer before. When it’s closed, two large, black mesh sliding doors allow customers heading to the downstairs toilets to see inside.

Matt added, “We’re only opening on busy times because we didn’t want to dilute upstairs. The good thing about Blue Dog is that even when you have 20 people in, it feels busy and has a good atmosphere.

“We wanted Down Dog to be a good cosy, defined space that has a sense of privacy, meaning we can offer cocktail masterclasses and hire the space out for private functions. It’s worked out really well.”

DRAM MARCH 2017 37

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DRAM MARCH 2017

here is a lot in the adage ‘speculate to accumulate’ – and perhaps never more so than when it comes to investing in technology for your business. The ubiquitous nature of Smartphones, Tablets, online ordering, Facebook, Instagram and Twitter is making our lives increasingly joined up – and that means our thinking should be too when it comes to hospitality.

Design plays a key role in creating the right ambience and experience for customers, whether at a village pub or fine dining restaurant, but it is just as important to ensure that you install the right technology too. Who are your guests, why do they come to you and what are their expectations? Customer-facing gadgets might work well in a casual, fast service setting, but not for guests in a more formal setting who expect the personal touch.

The Eatsa fast food chain in the USA has taken customer-facing technology so far that there are no front of house staff. Instead, customers order and pay for salad bowls on an in-store iPad or their phone, chefs prepare the food behind a wall lined with cubbies and, when it’s ready, an electronic sign tells customers which cubby to collect their food from.

The rise of customer ordering through Tablets and phones in hotels and restaurants presents a unique opportunity to gather a huge range of data which can then be used for marketing. Industry experts believe this is an area that the licensed trade will really start taking advantage of in 2017.

Apps are another key area that must not be overlooked – especially given the growth of the ‘mobile wallet’ and the increasing numbers of people using Apple Pay and Google Pay to buy food and drink. The key to creating successful apps is that they must be easy to use – easy to log in to, easy to order on and easy to redeem loyalty points and special offers.

One firm that has made major inroads into this market is Zapper – their all-in-one app is live in over 12,000 businesses across Europe, the USA and Africa. Clients here include CAU Glasgow and La Garrigue in Edinburgh.

Customers simply scan a QR code which instantly uploads the bill to their Smartphone for quick and secure payments combined with direct offers and rewards. Vouchers can be sent straight to the app and automatically redeemed on payment without the need to print, share codes or open a different app – making it very straightforward to use.

Gerry Hooper, CEO of Zapper in the UK and Ireland, explains: “Zapper is a simple all-in-one app for mobile payments, vouchering and loyalty - it’s the smart way to pay for a Scan.Pay.Go lifestyle.

“The power is beyond the payment and with every payment, businesses are able to collect valuable data in order to reward customers with personalised offers and rewards based on their previous spend.

“Businesses can instantly understand customer spend data, peak trading times and send direct messages straight to their customers to update them on promotions, events and special offers or just to say hello.”

Card payments present another way in which you can gather data about your customers – and turn it into an effective and individuallytargeted marketing tool as Mike McCabe, Head of Business

HT TECHNOLOGY...

BY ANNABELLE LOVE

Development at Markadis, explains when he describes their own scheme – Mii-Promo.

He says: “Mii-Promo is a ready-made loyalty scheme and powerful analytic reporting tool, showing customer phone numbers, email addresses, top spenders, lapsed customers, average basket spends, growth opportunities and much, much more.

“We harvest a database through chip and pin machines which means we can profile every single card spender and build a loyalty platform for that.

“We can turn the running cost of a client’s chip and pin machine into an investment, via us harvesting the database, slicing and dicing it and being able to give it back to the client and say: ‘This is what your spending customers look like, this is what will entice them back in.’

“It’s really where payment meets marketing and it’s about us turning that spend from a dead spend into an investment.”

The firm works with more than 1,000 businesses in the UK and Ireland and was recently endorsed

by Glasgow’s Best Bar None group.

When it comes to internet access in venues, innovative firm KILTR WiFi have come up with a simple way round the need for customers to input passwords – and created a brilliant marketing tool at the same time.

The user simply swipes through six content cards – all of which can contain information like menus or promotions – and then they are logged in.

Paul Crawford, Sales and Marketing Director at KILTR WiFi, explains: “We started in this as a user experience. Most people, if they’re anything like me, hate having to input logins and passwords to use the WiFi in a bar or restaurant – our system essentially does away with all of that.

“Instead, you swipe through six content cards to access the internet. If any of them are of interest to you, you click on a link which takes you through to their profile on the KILTR platform, which could contain more information such as a menu, a cocktail or information about a future event.

“These cards – or ‘digital flyers’ – can be used by the operator for things like marketing and some of our clients have monetised their network.”

Paul cites the Bier Halle in Glasgow’s Gordon Street as a great example of somewhere that the technology is working really well for the client. He says: “It’s a very busy bar. They have two access points in there and over the December period they had 3,000 people connecting to the outside access point and another 3,000 connecting to the access point downstairs. For a brand, that can be very valuable advertising at the point of sale.

“The system can help drive revenue, engage customers and inform them about future events and help up-sell different products that the operator is trying to promote. Instead of having to market to your customer via email, this system cuts all of that out and you can actually market to your customer at the point when they are connected to your internet.”

Josh Barr, General Manager at Bier Halle, has nothing but praise for the new system. He says on KILTR’s own website: “The innovative swipe to connect function has taken away any annoying password queries and the linked content cards allow us to put offers, promotions and general news about the bar right into our customers’ hands.”

The venue has also been able to secure sponsors to advertise via the WiFi connection, creating another revenue stream.

KILTR WiFi officially launched last November after running a series of pilots and trials and they currently have 29 clients in Glasgow, with five installations pending in Edinburgh and more in Inverness and Oban.

Paul says: “It’s really beginning to take off for us now. It’s been a few years in development and quite a journey to get to the point of now having a product that people seem to want – it’s very exciting.”

One area where new technology has apparently been slower to catch on is gaming machines – with most pubs sticking with the traditional units, like fruit machines, quiz machines, pool tables and digital juke boxes, according to Stuart Hart, Managing Director of New Coin Automatics.

Stuart says: “Digital products have been available for a long time and they’re starting to peek through but they haven’t taken anything by storm yet. They are not performing as well as they should be at the moment.

“People who play gaming machines are quite traditional - they like the idea of something mechanical like the one-armed bandits. Cops and Robbers and Deal or No Deal - those are the machines that are making the money.

“Video juke boxes are all the rage at the moment and digital signage, putting advertising through existing televisions, that sort of thing.

“The biggest thing that’s happening in the industry at the moment is the new £1 coins and the polymer notes. That’s what we are focusing on - going round all the machines converting them.”

Alison Lambie, Director of Sims Automatics, believes it is vital to keep pace with change – and recommends that clients review technological advances regularly to ensure they stay ahead of the game.

She says: “With technology continuing to transform the world we live in it is important to keep your finger on the pulse and review technological advances within your area of business at least every six to 12 months.

“It is highly probable that without knowledge of advances in technology operators believe there is no reason to upgrade equipment.

Technology is an essential tool in improving your business and profits.

We understand that time is not only money but also a very valuable resource, the advances in technology enable us and our customers to work smarter, not harder.”

Going back to that original adage about accumulating – with technology moving so fast, and constantly evolving the way we live and do business, can any of us afford not to speculate?

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@dramscotland

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SUE SAYS

The trade should be giving itself a pat on the back having managed to join forces and defend its stance on the rating issue. The government capitulated after Scotland’s press backed the licensed trade campaign and Finance Minister Derek Mackay put a 12.5% cap on the intended increases. That still may be too much, but it is a step, a big step, in the right direction. It just goes to show that it is much more efficient to garner the support of Scotland’s press than the country’s politicians.

Would they have done the U-turn if it hadn’t been front page news... I don’t think so. But the trade organisations also are to be applauded because they banded together. The fight isn’t over yet, but at least we are now at the table. See an in-depth article on the issue by Annabelle Love at www.dramscotland.co.uk Congratulations to Steve Annand who has been appointed as Donald Campbell’s successor at Inverarity Morton. Steve, who has been running his owns drinks consultancy since leaving C&C where he was formerly C&C’s Head of On Trade Sales (GB) for Magners Irish Cider and immediately prior was Commercial Managing Director of Tennent’s, is a well kent figure in the trade having worked his way up the ladder. No doubt we will be seeing a lot more of him in the future.

I enjoyed a really good night at the recent Oran Mor Whisky Awards.

I was lucky enough to be involved in the judging, mind you the record number of entries proved to be quite a challenge for the tasting team.

The last part of the judging process is a Blind taste test, where we pick our favourite whisky without knowing what it is. Benromach 15 year old was the clear winner. The following week at the People’s Choice tasting, where the tasters were more of the novice whisky drinker variety, it was also the clear winner. It just goes to show that a a great whisky is just that whether you are an expert or not!

Well done to Buzzworks Holdings, the company owned by the Blair family, who have made it into The Sunday Times Best Companies to Work for 2017. Last year they came at 64, this year they have made it to 40 – a great achievement. With a three star accreditation for 2017, this accolade positions Buzzworks Holdings as not only one of the best places to work within the Scottish hospitality industry, but one of the best companies to work for in the UK across all sectors. Kenny Blair said he was “extremely proud of this momentous achievement”. So he should be!

Lucy Cooney is helping out this year with the Cocktails and Fashion event - the fund-raiser for the BEN which takes place in May at Oran Mor, and she is looking for evening gowns to auction. She told me, “We got a good response last year, but at the event people kept saying to me if they had known we were looking for gowns to auction they would have given one...” So take this as a shout out.

Alcohol Focus Scotland is urging the Scottish Government to curb alcohol marketing to protect children. They want all alcohol adverts removed streets and public transport, and want to phase out alcohol sponsorship in sport, music and cultural events. This 42

DRAM MARCH 2017

is despite a report last year by Institute of Alcohol Studies which quite clearly shows that underage drinking in the UK is in longterm decline. For instance 38% of 11-15 year olds in England had tried alcohol in 2014, down from 61% in 2003, with similar drops in Scotland. While another study The Scottish Schools Adolescent Lifestyle and Substance Use Survey (SALSUS) mirrors the SDD findings, with drinking among 13 and 15 year olds peaking in 2002, and the decline accelerating between 2010 and 2013.

Further, the Scottish SALSUS survey indicates that children of all levels of deprivation were less likely to drink in 2013 than in 2010. What is currently being done is obviously working.

You can’t help feel that alcohol is an easy target these days.

And although Alcohol Focus Scotland was asked by ministers to facilitate an international expert group on alcohol marketing to advise on the most effective policy options available and how they might be implemented in Scotland, they failed to include any representatives at all from the alcohol industry. Their report also recommends setting up an independent task force on alcohol marketing to remove the regulatory role of the alcohol industry.

More jobs for the anti-alcohol boys me thinks?

Ramsay McGhee

Training & Sevices Ltd

All forms of Training for the Licensed Trade including the Personal Licence Holder Qualification, the PLH Refresher Course and the two hour Staff Course.

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DRAM MARCH 2017 45

ROUND UP BEN DINNER 2017

The BEN dinner took place at the beginning of last month and it was a very well attended event. It is always a good catch up event, and it was great to see many of the past-presidents there too. A massive £100k was raised for the charity which also unveiled its new logo.

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 2017.

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