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DRAM MAGAZINE October 2017 ISSN 1470-241X






EOPLE are always asking me what’s new and how the trade is doing. We certainly have no shortage of places to write about. This issue I visited three – two new venues and one renovation – all in Glasgow! The Citizen the latest offering from DRG, Celino’s – Claudio Celino’s new Italian Trattoria and Deli and last, but not least, the Amber Regent which has undergone a transformation. Next month we plan to cover Edinburgh with Black Ivy on the menu. Meanwhile Annabelle Love caught up with Vinnie Roarty in Ayr where he has just opened his second venue the Brooklyn Cafe. See what he had to say on pages 14 and 15. Roundup this month has lots of pictures of the recent Glenfiddich Festival which I visited on the Sunday. I don’t have the stamina of these young ones who stayed until the Tuesday morning! But it seemed to go off very well. This issue we also take a look at some Halloween facts and figures which you can impress your customers with!

Susan Young Editor



32 14 19 38


Some facts and figures to whet your appetite.


Annabelle Love talks to Vinnie Roarty.


The Citizen, Celino’s and Amber Regent, Glasgow.

THE GLENFIDDICH EXPERIMENT Pictures from the 2 day event.


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


All the latest brand news.


Straight talking from our very own Editor.

/dram.scotland DRAM OCTOBER 2017 3



HE Grand Central Hotel has unveiled a new look for its Champagne Central bar. Owners, Principal Hotel Group, have invested in upgrading its décor, with the creation of luxury new seating areas, exclusive booths, beautiful marble tables and an extended bar to cater for its extensive Champagne and gin offering, and a striking new graphic identity. The original domed ceiling, marble floors and regal pillars have been accentuated by the recent works, enhancing the character and making Champagne Central the perfect blend of a 21st century hotel bar with a nod to its rich heritage. Also on the menu is a brand

new cocktail list and an accompanying bar food menu which includes Champagne afternoon tea as well as sharing boards and perianal favourites. Graeme Gibson, General Manager of Grand Central Hotel, said, “Our guests love the elegance of Champagne Central and the investment will make their experience all the more special. Our extended food and drink menus take the venue up a gear and we look forward to welcoming guests in the coming weeks as they experience the luxurious surroundings.” Former Miss Scotland and TV presenter, Jennifer Reoch joined the team to celebrate the opening. She is pictured above in the new look bar.


The Black Ivy Bar & Hotel is set to open at the Links in Edinburgh soon. The latest venue from trade entrepreneur Billy Lowe, will take the place of the former Links Hotel. It is currently being transfomed and will open this Autumn. It will re-emerge as an upmarket neighbourhood bar, with boutique bedrooms. It will also boast an outside terrace and trendy tank beer.

Have you Heard? Luca Conreno and Christopher Martinolli have opened a second La Lanterna in Glasgow. The business partners who took over the running La Lanterna in Hope Street from Christopher’s father, have now opened their doors at what was previously La Parmigiana on Great Western Road. The pair have completely renovated the restaurant and created a lovely light and airy restaurant. More next month. 4


Chicken is very definitely on the menu at Glasgow’s newest venue Dixie Chick on Ashton Lane. Situated above Vodka Wodka and owned by the same people (Alan Tomkins and partner Duncan McIlwraith), this finger linkin’ chicken joint may be small, but there is nothing small about the flavours. It’s menu includes Chicken strips, burgers and wings, but there are also amazing loaded fries on offer. There’s no doubt about it students will love it, but it will also appeal to a broader audience too.

NEWS THE IVY ON THE SQUARE IS UNVEILED The Ivy on the Square is the first bar and restaurant to open in Scotland from The Ivy Collection. The Ivy on the Square can seat 130 people in its restaurant but it also boasts a bar and mezzanine terrace too. The brasserie offers all-day dining and an extensive cocktail list, however the prices do not reflect that of its famous London counterpart It’s menu includes a mix of British ingredients, comforting Ivy classics such as its Shepherd’s Pie and international dishes too. Executive Chef Sean Burbidge is keeping an eye on kitchen and the General Manager is Eric Garnier. The Ivy Collection is a group of restaurants, brasseries and cafés established in London, originating with famous The Ivy, in West Street, 100 years ago. It’s London venue is known as a haunt of the good and the great. as well as playing host to the rich and famous. It remains to be seen whether the Edinburgh venue, which is located on the corner of St Andrew Square and South St David Street, will be as popular with Scotland’s elite. But with 7,000+ plus preopening bookings, it certainly looks promising.


Gaucho, the Argentinian steak restaurant will open a flagship restaurant and bar in Scotland in November at Edinburgh’s St Andrews Square. The company are spending £1.5m developing the restaurant. It’s not the first time the group has opened in Scotland. It first ventured outside of London in 1999 when it opened in Glasgow, but closed the restaurant a few years later in 2002.


SAY ‘ALOHA’ TO THE POKE BOWL The latest street food trend has arrived in Edinburgh at Broughton Street venue Treacle, in the shape of Poke (pronounced poh-keh) a typical Hawaiian dish of raw fish (commonly tuna) in an Asian dressing served as part of a colourful salad. The bar and restaurant has introduced a new menu which focuses on Southeast Asian and Pacific cuisine as part of a wider redesign paying tribute to the region. The new menu means that Treacle, part of the Big Red Teapot portfolio, is the only restaurant in the city to be

serving 2017’s dish of the year, with its Rainbow Pok-e; raw tuna, avocado, brown rice, mint, sesame and pickled cucumber. To accompany the change on the menus, the interior has been given a fresh new look. With a colour palate of washed denim, raw whites and citrus greens, polished wood floor and designer lighting with the citrus green repeated in chairs from Billiani and new soft furnishings. Although the distinctly 90s feel brought by its Cult favourite Keith Haring mural will remain.

The Boyd Roderick (formerly The Burrell) on Pollokshaws Road is under new ownership and has been given a completle revamp. The Punch-leasehold is now is being operated by Campbell Dickson and Calum Gillies of Caledonian Skye Ltd. They already runs a number of successful outlets including the Caledonian Café and the Portree Hotel on the Isle of Skye. The pub has been extensively redecorated throughout by pub company Punch as part of an investment programme, which has also created 20 new jobs. Looking forward to welcoming customers back is manager, Kevin Murphy. Kevin has more than 25 years in the pub and restaurant trade and has previously worked at Rogano and the Urban Bar and Brasserie in Glasgow.  

European restaurant chain, Vapiano, is opening its first Scottish branch in Edinburgh shortly. This is Vapiano’s fifth restaurant in the UK, and will open in October It will offer casual Italian dining. Pizzas, pastas, salads and antipasti are made fresh in front of customers in the open kitchen, and everything is paid for at the end using the restaurant’s signature smart-card system. Vapiano has agreed a 25-year lease for the 8,770 sq ft unit on South St David Street. The DRG Group are opening a second Cafe Andaluz in Edinburgh at George IV Bridge, Edinburgh. This will bring the number of Cafe Andaluz the group now has to five. Plans to open a new micropub next to Dunbar Railway Station are a step nearer after it was granted a licence to serve alcohol. Proprietors Gerard McPhillips and David McGee, are currently transforming the building, which was previously used as Sustaining Dunbar offices, on Station Road. It will serve not only craft beers, but wine and spirits too. Steinhaus has opened in Aberdeen on the site of the former Campus. The bar has undergone a £250K refit which has seen it transform from a student venue into a German-style beer pub featuring beers from around Europe. The pub, owned by Glasgow-based Holdfast offers more than 30 beers, ales and cider, and a full range of spirits and cocktails too. JD Wetherspoon are to stop using plastic straws in its 900 pubs by the end of the year. Meanwhile staff have been intructed to stop automatically adding straws to drinks. DRAM OCTOBER 2017 5



OLSON Coors has announced that Hugo Mills, Sales and Operations Director for Scotland is leaving the company to join SKY Business as their UK Director of Partnerships later this year. Mills has been at the Scottish helm of Molson Coors for the past four years and the company praised Mills for driving the business forward over his tenure and creating the current position of strength for the future growth of the company in Scotland. In a statement the company said that Mills’ energetic and progressive approach had enabled Coors to achieve consecutive double-digit growth over the past four years and that was reflected in the stature and strength of the Molson Coors business and the commitment it has to its consumers and customers across the Scottish licensed trade. Mills said, “I’m deeply proud of our track record in Scotland. Over the past four years, we have grown our portfolio to have five of the top 20 beer brands in Scotland. Carling is now the only standard lager in growth and Coors Light is the fastest growing lager brand.

I’m most grateful to our team and all our customers and key partners, many of whom have been strong supporters particularly when it comes to developing our brands.” Mills continues, “The Scottish licensed trade has had challenges and it will continue to face challenges, for this, it requires strong leadership and Molson Coors will continue to give support to ensure businesses across Scotland have every opportunity to succeed.” “From a personal perspective, I’m delighted to have accepted a new challenge and to be joining a dynamic organisation such as SKY and leading on its current and future partnerships across the UK. SKY has been an integral partner with Molson Coors and I believe SKY remains distinct in the great choice of sporting action and value-add that it presents to customers”. He concluded, “I will be working with the team at Molson Coors to press forward with the exciting plans they will be bringing to customers and helping in the smooth transition of my successor which will be announced in due course.”

TENNENT’S ANNUAL TRADE SHOWS Tennents annual trade shows for 2017 will take place on Monday 30 October at Hampden Park in Glasgow and Wednesday 1 November at BT Murrayfield Stadium in Edinburgh. Both events will see more than 40 leading brand owners showcasing over 1,500 products, with attendees also able to benefit from incremental and exclusive festive period offers only available at the shows. Operators will also have the opportunity to place a single festive period order and spread deliveries over a number

of weeks, alleviating any issues with cellar storage in the lead up to Christmas and New Year. This year’s trade shows will feature several brand new elements including an area showcasing new products and insights into the premium category, as well as a One Stop stand to advise customers on the best ways to save money on their orders. Visitors to the Hampden Park trade show will also have the opportunity to go pitch side and have photographs taken next to the hallowed turf.

Another fantastic addition to this year`s trade show will be a stand from Cochrane and Co, the new wine division of Tennents formerly known as La Barrique Fine Wines. The Trade show will once again see a range of raffle prizes on offer to those attending including; hospitality at football and rugby fixtures, golfing at Gleneagles, Archerfield and Dundonald and a VIP distillery tour. Headline prizes of a £5000 refurbishment, and £5000 worth of free stock are also up for grabs.

EXCELLENT RESULTS FROM JD WETHERSPOON AS THEY SEE PROFIT INCREASE JD Wetherspoon have just revealed in its preliminary results. Its full-year pre-tax profits rose from £80.6m to £102.8m this year, a 27.5% increase, and since the end of the financial year (30 July) like-for-like sales had increased by 6.1%. However, despite the positive figures, Chairman Tim Martin took the opportunity to warn European politicians that they had to ‘wise up’ on Brexit if they didn’t want to severly damage the economy of the EU. He said, “Most ‘PLCs’ are expected to comment, in their results’ statements, on the UK’s prospects outside of the EU and on the likely impact on their individual companies. 6


“It is my view that the main risk from the current Brexit negotiations is not to Wetherspoon, but to our excellent EU suppliers – and to EU economies. “As a result of their current posturing and threats, EU negotiators are inevitably encouraging importers like Wetherspoon to look elsewhere for supplies. This process is unlikely to have adverse effects on the UK economy, as companies will be able to switch to suppliers representing the 93% of the world’s population which is not in the EU, but this evolution will eventually be highly damaging to the economy of the EU.”







A SECOND BATCH OF SINGLE CASK FROM STRATHEARN One of Scotland’s smallest whisky distilleries, Strathearn, has launched its second batch of Single Cask Whisky – Cask 028 and Cask 044, which are small octave sized (50 litre) casks making the artisan spirit exclusive with only 75 and 70 bottles being released internationally. Both casks vary in flavour with Cask 028 boasting a rich and malty palate which is further emphasised with a single drop of water. Cask 044 has a richness that is often associated with Strathearn Single Malt and a taste of citrus and toffee; best enjoyed neat. Tony Reeman-Clark, Founder of Strathearn Distillery said, “Strathearn spirit is all about quality and flavour. We’ve waited another six months to start bottling our whisky as the small 50 litre casks develop and mellow into outstanding Single Malt Scotch.”

DOUGLAS LAING UNVEILS BIG PEAT’S CHRISTMAS 2017 EDITION Douglas Laing & Co has revealed Big Peat’s Christmas 2017 Limited Edition. The annual exclusive release is bottled at natural cask strength, this year at 54.1%, and is said to be “a cask strength, smoky blast that delivers the ultimate taste of Islay Whisky.” Douglas Laing’s Managing Director and proud creator of Big Peat, Fred Laing says, “Big Peat is in the midst of his busiest year ever with numerous special bottlings, including his commemorative release for Feis Ile 2017. His demanding schedule continues with this latest release, which contains a unique recipe encompassing 7 of his favourite Single Malts from Islay, honouring the 7th Big Peat Christmas edition. The resulting liquid captures that signature smoky style with a marvellously maritime quality, just perfect for sipping by the fire, feet up on a cold winter’s night. Big Peat’s not ready to put his feet up just yet though, with one final big announcement to follow before the year is out…”

GLENMORANGIE CREATES BICYCLES MADE FROM WHISKY CASKS Glenmorangie has formed an innovative collaboration with bicycle pioneer Renovo, to create limited edition bicycles made from the whisky’s casks. The Highland distillery has brought new life to their staves by creating the world’s first bicycles made from whisky casks. The company ships casks that have been utilised at the distillery to Renovo’s workshop in Oregon, USA, who then craft Glenmorangie Original bicycles. Each contains 15 staves in a frame which reflects the curvature of the casks.Dr Bill Lumsden, Glenmorangie’s Director of Distilling & Whisky Creation, said, “This pioneering collaboration with Renovo brings new life to the casks which inspire our whisky. Each one of these limited-edition bicycles is a fitting celebration of our expertise in wood and shared passion for creativity.”

BENROMACH EXPANDS PORTFOLIO The Benromach Distillery Company Ltd has launched a first for the Forres distillery – Benromach Triple Distilled single malt. It is a light golden malt with an ABV of 50%, and has been matured in first fill bourbon barrels. The malt, a 2009 vintage bottled this year, will have a limited release of approximately 1300 cases. Distillery Manager Keith Cruickshank commented, “The launch of our Benromach Triple Distilled single malt marks an exciting time for us here at the distillery as we continue to expand our family of Speyside single malt whiskies. Keith added, “This new expression comes after a successful 18 months for the distillery. and our new Benromach Triple Distilled is testament to this.” The company has also has added to its Wood Finish portfolio with the Benromach Chateau Cissac Wood Finish 2009 (ABV 45%).

THE BALVENIE PEAT WEEK COMES TO MARKET The Balvenie has brought out The Balvenie Peat Week Aged 14 Years (2002 Vintage). The Balvenie Peat Week is the product of trials undertaken by The Balvenie’s Malt Master David Stewart MBE and Ian Millar, former distillery manager and current Prestige Whiskies Specialist at William Grant & Sons. At a time when very few Speyside distilleries were using peat in production, The Balvenie distilled a batch of heavily peated malt, which was laid down to mature at the distillery in Dufftown, Scotland. The distillery has dedicated one week each year, named Peat Week, to using only peated barley in its production, in order to craft a different style of The Balvenie liquid with enhanced smoky notes. The Balvenie Peat Week (2002 Vintage), just released, is a single vintage bottling. DRAM OCTOBER 2017 9







Finnieston Distillery Company (FDC), which recently launched its unique range of craft Scotch whisky cocktails, launched its new quarterly live music event in Glasgow last month. The new event at SWG3 featured the debut Scottish gig by French electro-funk DJ Dabeull. Finnieston Distillery Company Director Neil Paterson commented, “We’re all huge music fans at FDC and we wanted to create an event which would appeal to the same audience we’re targeting with our whisky cocktails. We thought it made sense to feature new young talent at one of Glasgow’s best venues. Dabeull is one of the hottest DJ/ producers coming up right now and we thought that rather than wait for him to come to Glasgow, we’d do something about it and bring him here ourselves to launch Finnieston Distillery Presents… “Our plan is to host the event on a regular basis in our home city and use it as a showcase for some of the best talent in music, whether that’s from Scotland or from the wider music scene.”

There’s now a pink version of Gordon’s Gin which has been created to appeal to a “new, younger, adult audience.” say owners Diageo GB. Tapping into the growing Pink Gin sub-sector, Gordon’s Premium Pink is served up in a tall, narrow bottle. Annalisa Tedeshi, Head of Gordon’s at Diageo GB, comments, “With the launch of Gordon’s Premium Pink, we’re entering a vibrant sub-sector. Pink Gin already accounts for 6% of total Gin volume.” She continued, “With this proven popularity, the strength of the well-established Gordon’s brand name and a delicious, refreshing taste, we’re confident that Gordon’s Premium Pink will prove successful with consumers and help to catapult Pink Gin into the mainstream.” Gordon’s Premium Pink will be supported a £2.1m marketing investment, including a targeted OOH, PR, digital and social media activity, under its ‘Shall We…’ campaign.

Irish Whiskey


MATT BLACK BOTTLE FOR SAILOR JERRY William Grant & Sons has launched a new limited-edition bottle design for Sailor Jerry. The new bottle has been designed to reinforce the brand’s premium spirit status. This bottle is one in a series of limitededition designs paying homage to infamous tattoo artist the late Normal ‘Sailor Jerry’ Collins, and follows the success of a further bottle launch earlier this year showcasing iconic Sailor Jerry designs; the hula girl and the anchor. The new matt-black bottle highlights two further well-known Sailor Jerry tattoo designs; the rose and the eagle. The bold red rose being a traditional symbol of love and a common favourite amongst sailors when choosing their tattoo to remind them of their wives, girlfriends or mothers whilst at sea.



Tullamore D.E.W., the William Grant & Sons owned Irish whiskey brand, is launching a through the line, global platform called ‘Beauty of Blend.’ As one of the only Irish whiskey brands to use a triple blend of all three types of whiskey, the new through the line campaign aims to challenge the preconceptions about how great whiskey is made, as well as championing the ways in which ‘blend’ makes the world a more interesting place. Within the whiskey category, Tullamore D.E.W. is the world’s second largest Irish whiskey. The brand has had huge success with global sales growing from 860,000 cases to 1.1 million annually over the last 3 years. The ‘Beauty of Blend’ launches with a TV, Digital and PR campaign centering around two hero pieces of content entitled ‘Danny Boy’ and ‘No Irish Need Apply’. In developing the campaign, and owing to the fact that 99.7% of people around the world are a blend of two or more ethnicities, Tullamore D.E.W. has also partnered with MyHeritage DNA, to create a limited edition DNA kit which gives fans an opportunity to discover, and celebrate, their own unique blend of ethnicities. The DNA kits will be given away through a gifting program and the Tullamore D.E.W. social channels in the coming months.


OR the first time, Brockmans Gin ‘Press for Gin’ came to Scotland bringing with it its famous ‘Press for Gin’ buttons to Òran Mór. The simple concept… Press a button; gin appears went down a storm as top bartenders were at the beck and call of guests, shaking and stirring a menu of bespoke cocktails whilst gin-infused food was also served. A good night was had by all!







T is fair to say that Vinnie Roarty does not like to let the grass grow under his feet and he can’t pass up a good business opportunity either, which may explain why he has opened two new venues in just over a year – and already has his sights set on a third. Like many people in the licensed trade, Vinnie, 36, was drawn to it after taking a part-time bar job when he was a student. He loved the work and soon decided that a career in advertising and PR – the course he was on at the Central College of Commerce in Glasgow at the time – was not for him. He explains, “I had a part-time job at the Clockwork Beer Company in the South Side of Glasgow. They brewed their own beer and had a fantastic range of whiskies – it was a great grounding for me. Fortunately I managed to fall into the trade and haven’t looked back after that.” Vinnie went from there to the G1 Group, where he helped prepare for the opening of their Tusk venue in Glasgow. His hard work and dedication, helping out in the stock room and so on, paid off – and he was soon offered the job of bar supervisor by then manager Mark Lappin. Two years later Vinnie joined the trainings and openings team at G1 – something he now describes as his favourite role so far. He says, “I was doing lots of really exciting stuff for them. They were opening places all over Scotland and re-branding units. I got involved in all facets of training, developing cocktail lists and things like that. It was a great time – probably my most favourite role since I started.” After a stint as assistant manager at The Corinthian in Glasgow, also for G1, he left the company to work for the Budda Group. Initially Vinnie was based at their Sauchiehall Street venue before moving to their flagship unit on Cresswell Lane. Again, he was involved in openings and expansion for the company, gaining valuable experience which has clearly stood him in good stead ever since. In November 2011, he went into partnership with Sean Cairnduff and Euan Bain and the trio took on the Church on the Hill. Vinnie says, “The investment to get in was £30,000 between the three of us because the accounts were so bad for the previous years – nobody wanted to take it on. I borrowed money from my parents to get on board. “At that point I knew it was either try something for myself or go and work for another company – so I decided to go for it.” They took the ailing premises over in the November and worked Christmas with the existing staff, before freshening things up in January. There was no money left in the budget for a proper refurbishment at that stage – but a blitz on PR and marketing soon had the customers coming back anyway. Vinnie explains, “We did a bit of PR and marketing and almost overnight it just took off and turned into this monster. “Sean and I were both from the South Side and I think people responded to the fact that we were local people. They came and gave it a shot and luckily we were good enough that they kept coming back. “One of the keys things we did was to go from a bought in, mainly frozen, food offering to fresh, and a more exciting pub menu.



“In the kitchen, chef Kevin Cutliffe was the key man of the whole operation. He went on to develop menus and help with the other two openings we did. Without him, we wouldn’t have been half as successful as we were. “We changed the menu to include things like scallops and quirky twists on favourite pub dishes like a Duck shepherd’s pie, which for the South Side in 2011 was unheard of and quite exciting.” From there, Vinnie persuaded Sean and Euan to take on Strata, on Queen Street, in the city centre which had been sitting empty for about a year. They kept the branding, but modernised things a bit and freshened


ROARTY MAKES HIS MARK IN AYR the place up and within a few months of opening it had won DRAM’s new cocktail bar of the year. Two years later Euan left the partnership to pursue his own interests. Sean and Vinnie then took on The White Elephant, in Merrylee, Glasgow, in 2014, ploughing £80,000 into a refurbishment to create a family-friendly offer with an emphasis on good quality food and great value for money. Despite working well together, Vinnie and Sean found they were increasingly having to make small compromises within their partnership and decided that it was finally time to do their own thing.

Sean subsequently bought Vinnie out of all three businesses, leaving him free to start building his own portfolio down in Ayr, where he now lives. He moved to the area six years ago with wife Kirsty, 33, who is a part-time teacher and mum to the couple’s three young sons. Vinnie bought his first unit, The Newmarket, in the town centre, last June and spent £80,000 refurbishing it, working with Michael Dunn, of Dunn Interiors, who has carried out most of his refurbishments. But when the venue opened in August, things did not go quite to plan. He explains, “I went in with what I thought people in Ayr wanted. DRAM OCTOBER 2017 15


I thought there was very little Vinnie says, “There are lots of difference between the offerings families in Ayr and I wanted to and that I would try to do create somewhere that they something really quite cutting would feel comfortable, where edge, but it turned out to be students would feel comfortable too cutting edge. People were – anyone who maybe feels that coming in to look at the menu The Newmarket is too high-end and as many were walking back for them. out as were sitting down to eat. “I’ve been over to New York and “Basically I ripped the menu up Brooklyn a lot and I just love it, and started again. It’s safer, so that seemed a good starting more generic now, but with a point.” couple of interesting options Vinnie even travelled to Naples, too. We posted the new menu in Italy with his two oldest boys, on Facebook and the reaction to visit the oldest pizzeria in the was great and it snowballed city and eat proper Neapolitan from there. pizza. “We also developed the drinks He adds, “I have to say I loved it side of the business a lot more but the guys up at Paesano are too – we are probably the go-to knocking out just as good pizzas bar in Ayr now for people who and that’s a credit to them. My want a good drink.” market research should have With a good cocktail list and just ended in Glasgow – but it over 90 gins on offer, it is not was a good trip.” hard to see why that might be Already the Brooklyn is doing the case. well – partly due to Vinnie’s Vinnie adds, “From the dedication. He knows how November we had a good important it is to make sure Christmas and even in January everything is perfect from the WE TRIED OUT DIFFERENT and February we were trading start and regularly works 13DEALS BUT THEN WE STUCK about 40% up on where we had hour days to keep it that way. A SET MENU ON FOR MONDAY been in the October. We tried Both restaurants have around out different deals but then we 80 covers each and The TO FRIDAY AND IT REALLY stuck a set menu on for Monday Newmarket also has two WORKED. WE HAMMERED to Friday and it really worked. function rooms. Between the THE HELL OUT OF FACEBOOK We hammered the hell out of two venues he employs 40 staff. AND WERE RELENTLESS WITH Facebook and were relentless But Vinnie is currently looking at with social media too.” another project. SOCIAL MEDIA TOO. In July Vinnie took on his latest He admits, “When I went away VINNIE ROART Y venture – The Brooklyn Cafe, also from having three venues I said in Ayr – and carried out his own that I’d just focus on one but I refurbishment, before opening get itchy feet and I am looking at at the start of September. He another venue. managed to keep the budget to just £40,000, by doing all the “It’s tough down in Ayrshire and there are a lot of distressed units. design work himself and using things like reclaimed wooden pallets. I just think if you can pick something up at a reasonable price, and He says, “It was just a mixture of materials that were cost-effective you know you can make it work, you can’t really let that opportunity but would actually look good and be different. That said, there are pass. probably a lot of design clichés, like the London Brick tiles in the “The common theme with everything that I’ve done is that it’s been kitchen – it’s not groundbreaking by any stretch of the imagination lying empty. If you don’t have money you have to start somewhere. but it works.” “The biggest thrill for me is seeing all your hard work, and everything The look, which includes graffiti-style art by Glasgow-based Devo, is that you had in your head, translate into a venue and it working, very much casual New York – one of Vinnie’s favourite cities – and people having a great time and the feedback you get from them. ties in perfectly with the burger and wood-fired pizza menu. “That’s what it’s all about.” n 16






Distilled with a blend of traditional and exotic ingredients. The juniper flavour is complimented with lemon myrtle, Tasmanian pepper berries and sweet orange. Ink’s crisp finish has undertones of coriander, cinnamon, cardamom, elderflower, oris and liquorice root. Other ingredients include the exotic bois bande, with its very subtle amaretto undertones. The result is an unusual gin with a floral bouquet and citrus peppery notes. This unique Australian gin is now available in the UK

El-gin is a small batch artisan gin -being distilled labelled and bottled in Elgin, Scotland how could it be called anything else? The team have used their whisky production knowledge to make a very versatile gin that is equally good straight on ice, with tonic or used as a base for amazing cocktails. They wanted to move away from a “ginny” gin so have added Scottish oats, locally sourced raspberries, strawberries and apples along with top quality botanicals – juniper is part of the cast but definitely not the leading role – El:gin is no ordinary gin. SERVE:

Ingredients 2 Measures El-Gin 1 Measure Apple Schnapps 5 Measures Ginger Ale Lemon & Fresh Ginger METHOD:

This is one that can be scaled up and served in a pitcherto be enjoyed with friends on those hot North East Scotland Summer days. Fill either glass or pitcher with ice. Add ingredients and mix. Garnish with Lemon and a slice of fresh ginger


WILD ISLAND BOTANIC GIN Wild Island Botanic Gin is a high quality premium gin made with infused botanicals hand gathered on the remote Hebridean Isle of Colonsay, from where the parent company has its base. Using 100% British wheat for a sweet, light and smooth spirit base, the gin is distilled five times in a single copper pot still dating from 1863 at the award winning and independently owned Langley Distillery in the Black Country. Traditional gin botanicals such as juniper, coriander, Angelica root, nutmeg, citrus peel and cinnamon are accompanied by island botanicals of lemon balm, water mint, meadowsweet, heather flowers, sea buckthorn and bog myrtle. In total, 16 botanicals are used helping to create Wild Island Botanic Gin’s multi-layered complex character. The full flavoured spirit is cut to bottling strength using pure Scottish water and bottled in Scotland. The top note is fresh and citrusy – lemon specifically – with an undertone of warming spice, enveloped in a sweet, smooth finish.




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Specialist shopfitters serving the hospitality trade



24 St Vincent Place, G1 2EU




T didn’t come as too big a surprise to hear that DRG, the group owned by Mario Gizzi and Tony Conetta, had taken over the former Trading House next door to their St Vincent Place premises Anchor Line and Atlantic. It reopened last month as The Citizen after the former Glasgow paper of the same name. A name that I am quite familiar with as my father worked at the very same newspaper in 1959. Mario Gizzi told DRAM, “We really had to buy it. Either that someone else would have come have come in and bought it instead. Now we have a wee circuit here.” Luckily for DRG when The New World Trading Company Trading House converted this former bank into The Trading House they did a good job, and much of the layout and period detail had already been restored. The designers behind The Citizen have kept the original features and augmented them with a fresh new, vibrant and classy look with more than a nod to its newspaper ties. Explains Tony Conetta, “This street really has so much history behind it. We were able to bring it to life in Anchor Line and at Atlantic and we have done the same here. It’s another story for us that is all about celebrating the history of Glasgow and its citizens.”

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DESIGN FOCUS He continues, “We have some great stuff here. For instance we put out feelers for memorabilia and a photographer called Stuart Fair, who originally worked for The Citizen, but who now lives in France, sent us lots of original pictures. These have gone some way to re-creating what I like to think of as a contemporary press bar. We have montage in the restaurant of citizens of Glasgow and some large contemporary pictures on the walls but we also commissioned Ranald McColl to create various portraits of press characters.” One of the portraits is displayed in the Editor’s Suite and the others hang to the right of the main bar – they are titled ‘Editor’, ‘Photographer’ and ‘Reporter’” and although the portraits do not actually represent any particular individuals – one has more than a passing resemblance to well known Glasgow journalist Jack ‘the hat’ Mclean – who actually came into the bar recently, and gave it his nod of approval. Tony continues, “We have created the bar as a real tribute to Glasgow and we have also put in Glasgow’s favourite beer Tennent’s – and at the moment it is the only place in the world that you can get it brewery fresh – unpasturised – as we have installed its tank beer.” However Mario admits that it is not the first time he has served tank beer. He explains, “When I worked with my dad at McNees years ago, we had beer tanks – which was really the same principle.” There are four key areas in The Citizen Bar and Dining Room – the first two are as the name suggests, but there is also an upstairs area and an Editor’s Suite


– my favourite area – which is a special room tucked away which is more like a cocktail-style of bar. It boasts parquet flooring, a large rug, blood red winged backed chairs, leather booths and a beautiful cabinet on the right hand wall which extends behind the bar too as a gantry. It was made especially for the Editor’s Suite by contractors Hugh Stirling and it is spectacular. It boasts some 28 small glass fronted lockable boxes and shelves and is made entirely of polished oak with brass inlays. Explains Tony, “These are private lockers where people can put their exclusive alcohol. We are selling these for an annual fee of £1,000 and we have sold more than 12 so far. We will buy the bottles and customers can draw it down. For instance some lawyers or accountants may want to purchase a very good bottle of whisky and when they bring their clients here they can treat them to their special bottle. Drinks companies too can put in very exclusive bottles and bring customers here to try it. We have already got some top brands in including a bottle worth £3,500.” Says Angus Alston of Hugh Stirling, “We are very proud of the quality of fit out in the Editor’s Suite. It was cold and soulless before and now it is warm and inviting.” He continues, “The whole job was a pleasure to work on. It was a good team and everyone worked well together – it was a collective of skilled tradesmen from the Iron work created by Mike Peden to the tradesmen who did the marble bar tops and of course the mosaictiled floor in the main bar which is quite spectacular.”

This brings us back to the main bar itself – which benefits from the light that comes in from the huge original arched windows. Beside the windows there are now three fixed seating booths in a rich dark pink velvet-like upholstery, which contrast vividly with the petrol/teal green upholstered high stools and high chairs used throughout the bar, (reminiscent of the visors that old newpaper editors used to wear). The uphostelry was all done by LECS This is set off, of course, by the beautiful mosaic floor, which looks like it has been there for ever, but which replaces the rustic timber which was there before. Above the bar, suspended from a wrought iron fitting attached to the original buildings pillars, are spectacular large glass globes which have a gold strand that sweeps round them. There are three of these fittings along the bar – attached to the navy pillars, and in between there are more smaller opaque globes. The bar itself has been refreshed with a Verde Guatemala marble top inset with brass. Upstairs the same colours have been used, but because the ceiling is lower this is more of an intimate space. There is a great table which overlooks the downstairs bar, which you could sit at forever - people watching! This area also houses the kitchen – which is partly open plan. And last, but not least, there is the dining room – which also has a lower ceiling than the main bar, although it is a continuation. The light here comes from stained glass – which features on the back windows and on the wall adjacent to the bar. But one of the most striking features here is the montage of pictures of the citizens of Glasgow. This is a welcome addition to the Glaswegian bar scene. Well done DRG! n DRAM OCTOBER 2017 21


Marco Jaconelli Sales Director of Glenfield wishes Celino’s every success and is delighted to supply high-speed cooking and re-heating solutions. Glenfield is the distributor of: l Bottene pasta makers l Retigo Combi Steam ovens l Atoll high speed ovens l Roband Grill Stations

Contact: Marco Jaconelli, Sales Director mob: 07795951028 e.mail: Glenfield Ltd, 3 Wellknowe Road, Thorntonhall, Glasgow G74 5AH


We would like to wish Claudio & Celino’s all the best in the new establishment DBH Blinds & Awning’s (Glasgow) are suppliers & installers of multiple types of awning’s & dutch canopies for commercial and domestic use. With over 25 years experience working with awning’s, we are not short of experience.



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HERE has been a new addition to Partick in the shape of Celino’s – a great new Italian Delicatessan Trattoria owned by the Celino family, who also have a Deli and Trattoria in Alexandra Parade in Glasgow. This new build, corner site establishment is already proving a hit, with its bright red awnings by and extensive glass frontage. Celino’s motto “tutto per tutti” which means ‘everything for everyone’ could have been written for this very eatery. As you enter you are just blown away be the sheer volume of food on offer. It’s in every cabinet, in every fridge, it literally hangs from the ceiling and graces every wall and available floor space. The overwhelming impression is one of colour, aroma’s and Italian hospitality. It’s a place to meet up with people, to enjoy a solo coffee, eat with family or have girly prosecco... and whether you are into people watching or playing I spy, there is plenty to keep you occupied at Celino’s. Says owner Claudio Celino, “I’d like to think that Celino’s is whatever you want it to be, it’s about the whole experience.” Celino’s is a family business and was originally run by Claudio’s mum and dad, Natalino and Maria, and although his father carried on on his own after his wife died, when Claudio started working with his dad it seemed, he tells me, a natural progression for him to buy his dad out when he retired. Says Claudio, “I was a joiner to trade, and then worked at Strathclyde Union in Entertainment before moving to the food and beverage operation there. But I always helped mum and dad out. After mum died I would try and do a few days, and steadily that time increased. When dad decided DRAM OCTOBER 2017 23

Central Scotland’s premier supplier of fresh fish and poultry Congratulations to Claudio and his team at Celino’s. 184 - 200 Howard Street Glasgow G1 4HW T: 0141 552 4368 F: 0141 552 4731 E:


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to retire I bought him out. At that point Celino’s was a deli with a few tables, and I bought the shop next door and we became a cafe by day and also did evening meals. I invested money in the food side and found a Resturant Manager called Alan Magee, who is still at Alexandra Parade,, who had formerly been at L’Ariosto. He came on board and helped me find the right people. We brought in an exciting young chef, Chris Rouse, who went on to win Italian Chef of the Year and who is now Cellino’s Executive Chef. I have another two key members of staff, that have been with me from the start, Jane Warren and Linda Carton. They were deli staff but today LInda is head breakfast chef and Jane is the General Manager at Alexandra Parade. Their involvement has allowed me to expand the business. I always wanted to expand, but there wasn’t any more space at Alexandra Parade. So I started to look around and the location of this outlet seemed ideal. I

thought Partick was similar to the East End with the same mix of likely customers – locals, students, families... and when I did my research I discovered that Partick is actually one of the busiest train stations in the country.” He continues, “It has taken me almost three years – it took long time to get planning, and also when you take a new build on you have to put everything in from the gas to doing all the shopfitting. I think I called just about every favour in I was ever owed.” Joiner Michael McLaughlin was the man of choice when it came to the fitout. Says Claudio, “A lot of the ideas came from him – we work together very well. But my cousins wife Lesley Celino was hands on when it came to the design. I think for her it was a labour of love – she picked the colour schemes, the leather and the fabrics. The primary colour palate in Celino’s is duck egg blue, mustard and cream.”

When you come through the front door of Celino’s the first thing you see is the well equipped coffee station. You can sup at the counter or take it away, it is freshly roasted and ground on the premises. And you can also take away bags of ground coffee or even your own espresso maker! Beyond the coffee station is an elegant and extensive chilled cabinet which stretches the entire length of the deli space and which is full of, and topped with, a variety of goods – from fresh eggs to cold Italian meats from pink meringues to olives, cheese and breads... in fact just everything you could imagine finding in a deli. There is also a fridge which is filled with ready to eat meals all made in-house. The designers have made use of all the available space to allow people to graze… with a central island with stools in the middle of the deli at which you can sit and watch the world go buy, while DRAM OCTOBER 2017 25

DESIGN FOCUS enjoying a coffee, patisserie or any number of snacks. There is also a large fresh fish display, cabinet adjacent to the window. Claudio explains, “This is more of an attraction when you are outside looking in. We don’t sell this fish over the counter but we do use it in the restaurant. We have a variety of fish on ice as well as lobster and langoustine.” All the fish is provided by Bernard Corrigan. The deli probably accounts for about a quarter of the floor space, and it is crammed full. Even the ceiling has been utilised to the max with everything from cold hams to packets of Biscotti hanging from the trusses which remind me of the spokes of a wheel. Although the roof is mainly exposed steel ducting. Throughout the establishment the flooring remains the same – it is called chromo gold amtico. All the counters and table tops are a light oak – the cabinets too are in the same oak style. There are lots of cabinets and shelving units on the floors, used as room dividers, beneath the open kitchen and suspended on the back wall. They are all filled to bursting. Beyond the deli is the restaurant – altogether Celino’s can seat up to around 130. There is a mix of round tables with non-fixed seating, booths and intimate tables for two. The primary colours used in the seating are pale duck egg blue and cream. In fact 26


all the stools and chairs have this same colour theme running throughout. Except for the fixed seating which has a mustard seat and a square spiral of light blue and silver. All the upholstery was done by Jim Cairney of JC Upholstery. Says Claudio, “The fabric used in the upholstery was sourced from the USA you won’t find it anywhere else.” You won’t see their lights anywhere else either. He explains, “I came up with the idea of using a cagelike design and showed the electrician a photo and when they were made they were even better than I imagined.” The entire righthand wall consists of windows which feature bright red blinds, by DBH Awnings, which can be lowered and heightened to change the atmosphere from morning to night. To the rear of the restaurant area you go up a step to a slightly raised area which has fixed seating and which is defined by a wrought iron feature and a mirrored cabinet inset into the back wall within which hangs various ham joints. The back wall also features slate grey bricks and to the right a large colour portrait of proprietor Claudio Celino with his father. It adds colour and vibrancy to the back. Says Claudio, “This photograph was taken a year ago by a photographer who used it in an art exhibition with washing lines in the back court area. I really liked it. The joiner spotted the

GM ELECTRICS Wishing Claudio and his team all the best with their new enterprise.

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DESIGN FOCUS space and said to me “that would be the perfect spot for a family picture,’ so I bought the rights to it, and there is hangs.” When you are seated at the rear you can see the open kitchen and above a porthole-like features which add a bit of variety. There are lots of quirky aspects to this eatery – from the neon signs above the kitchen which shout out Celino’s Trattoria to the mesh cage-like storage area beneath the open kitchen and the bespoke Welsh dressers. There is also a bar adjacent to the restaurant but which is divided from the main eating area by a louvre oak partition – the other half of the partition is solid. The louvre feature is also utilised at the maitre d’ station and at various other points in the restaurant. I would imagine this makes it more comfortable for diners and drinkers alike. It has a very Italian feel – you can imagine people sitting enjoying an Aperitivo at the bar before dinner or a cocktail. The bar is a good size and once again every inch has been utilised. The rectangle bar has a marble-like top and there is a suspended powder coated fabricated shelving unit with a copper finish which has been utilised to store bottles and hanging glassware – it was done by Revamp and it’s the first time the company had powder coated the steel. They also did the bespoke back bar and all the other stainless steel in the venue. Just about everywhere you look in Celino’s will give you a visual of wine for sale and they have a very extensive wine list, covering almost every region of Italy and the very first Eno-round wine tasting mamchine in Glasgow, which allows cusostmers to sample the finest wines. but there are also a couple of beer founts for Birra Moretti and Menabrea at the bar. Claudio concludes, “This is still a family business, and I have to say what a great support my wife is. Joanne has the business expertise, and also raises our three boys, I’m front of house, but she is definitely the brains in the back office.” n




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HE Chung family have owned the Amber Regent since 1988 when they spent close on to half a million creating the restaurant. Roll on nearly 30 years and it has just re-opened after a significant refurbishment. The new look Amber Regent now reflects the aspirations of Christina and Angie Chung, founder Andy’s two daughters, who now run the restaurant with some help from their dad. Christina told DRAM, “I’ve been working here for more than 30 years, and it has been lovely, finally, to have some input into how the restaurant looks and feels.” It certainly looks and feels more contemporary. Says Christina, “We spoke to Will Gunn, who as well as our designer is also a friend. We sat down with him and discussed what we wanted.” She continues, “Before the refurbishment quite a lot of our customers kept saying ‘we like it the way it is’, but we felt we had to roll with the times.” The new look Amber Regent still has an oriental feel, but now it has been brought right up to date with lots of contemporary touches. There are nods to the cherry blossom pink which is so much a part of Chinese culture and also to Amber... funnily enough. There is now a ‘fretwork’ theme, which is an interlaced decorative design that looks like it has been carved in low relief on a solid background, and it runs throughout the restaurant, bar and entrance. It is used decoratively on the windows and to divide some of the dining booths. The fret design is also used on the upholstery.

EGENT However the biggest change has been the moving of the bar area into the centre of the building. Now when you come through the foyer the first room you come to is the bar, while the former bar area is now a secondary dining room. Christina comments, “We didn’t realise how much room the bar in the back room took up. We have created a much better space by removing it. The room can now be shut off, if required, or used as private dining room. And of course we have also created extra covers.” The new dining space has a calm feeling – painting in pale grey with a feature wall which is graced with lots of artwork by Glaswegian artist Stuart Vernon. These were commissioned by Andy Chung some years ago. Says Christina, “They were used in the restaurant, but now they are all on one wall they have bigger impact.” The room is also lit by various Chinese-style lanterns of various sizes and styles, which are a bit different. They compliment the recessed lighting. Fixed seating has been added around the walls and the upholstery reflects the use of the fret design. While the arched windows have become a real feature. Christina comments, “This is my favourite room – when it is all hustle and bustle next door, this is a calmer environment.” The adjacent bar area is quite striking with a naturally back lit back bar which stretches across the arch of the large window. The bar area also features the bespoke wallpaper that is very much a talking point in the restaurant. Explains Christina, “The

designer drew the design and then the paper (which actually feels like fabric) was digitally printed.” She continues, “It is mainly a dispense bar but we have the glamour of high ceilings and arched windows. However it is a change for our customers who are used to waiting in the bar for their tables. Now we say ‘Your table is ready’ and take them straight to it.” Another design feature which has been used to great effect are the addition new opaque glass windows with an oriental round fret design which are a real feature in the main restaurant area and in the foyer. They allow a soft light through but keep the contemporary minimalist look prevalent. They are very distinctive and are the first design feature that you notice when you walk through the front door, because the clock room is now hidden behind a similar window. It’s back lit and creates a great welcome. Another very distinctive a new feature is the feature wall, on the left, in the main restaurant. It has 32 boxes all of which house a piece of Chinese memorabilia. Says Christina, “My dad sent the dimensions of the boxes to his friends in Hong Kong, alongwith a budget, and said ‘get me 32 pieces of artwork to fill the display.’ They have managed the task very well. This area of the main restaurant also now has fixed seating. Christina concludes, “Our customers are getting used to all the changes. And since we re-opened we have been very busy and the majority of feedback has been great. We are delighted with it.” n DRAM OCTOBER 2017 31


The leader of the Samhain parades wore a white sheet and carried a wooden horse head or a decorated horse skull while young people also celebrated by cross-dressing.

Last year Mintel estimated that Britons would spend £310 million on Halloween which was up 5% from £295 million in 2015. This compares to £52m spent around Bonfire Night (Guy Fawkes).

Alice Goody, Retail Analyst at Mintel, comments, “For Millennials who grew up celebrating Halloween, this nostalgic event provides a good excuse for a party, driving retail spend on food and drink, as well as money on going out. Capturing the imagination of these young consumers will be key to driving the growth of Halloween, as not only are they buying more items and spending more on average than other generations, but the vast majority agree that they enjoy taking part in the event.”



Games, like bobbing for apples, tried to predict future romances, according to the “Oxford Encyclopedia of Food and Drink in America.”

HALLOWEEN has turned into one of the biggest events in the on-trade calender. It’s a tradition that was well established in the USA, but now it seems that Halloween is as popular in the UK. Here we look at some spooky facts to share with your colleagues and customers.







Last year the nation’s top five Halloween activities were carving a pumpkin (13%), watching a scary film (12%), dressing up in fancy dress or face paint (10%) decorating the home or garden (9%) and hosting or attending a party or dinner party (8%).

Popular costumers for this year are expected to be: Wonderwoman, the scary Clowns and wait for it a banana costume!


Halloween is no longer just for Trick-orTreaters with a sweet tooth. The last decade has seen a spike in the number of adults who are mix their boos with booze. In the USA last year more than 58 million adults attended or hosted a Halloween party.

Three in five Halloween purchasers enjoy taking part in Halloween, this figure rises to 71 per cent of Millennials.

Women aged 16-24 and parents of under-5s proved that dressing up isn’t just for children; 27% of these consumers wore fancy dress or face paint for the occasion, compared to 10% on average.

Halloween started off as a Pagan festival, marking the end of summer, a time when the dead could walk the Earth. The Zombie Cocktail … is one of the cocktails which best associated with Halloween. Beachbum Berry, describing its origins said, “Don the Beachcomber invented the tiki bar after Prohibition, where he also invented his most famous drink, the Zombie. Legend has it that he whipped it up one day to help a hung-over customer get through an important business meeting. When Don later asked how the hangover cure worked, the customer said, ‘I felt like the living dead–it made a zombie out of me.’ ” The Tiki Bar in Glasgow will sell around 200 Zombies across the bar over Halloween week.

Halloween originated from a Celtic festival for the dead called “Samhain.” Celts believed the ghosts of the dead roamed Earth on this holiday, so people would dress in costumes and leave “treats” out on their front doors to appease the roaming spirits.

It was Irish Celts who invented the Jack-O-Lantern. They were originally made out of turnips, beets and potatoes — not pumpkins. The origin of Jack-OLanterns comes from a Celtic folk tale of a stingy farmer named Jack who played tricks on the devil. The devil responded by forcing him to wander purgatory with only a burning lump of coal from hell. Jack took the coal and made a lantern from a turnip, using it to guide his lost soul. The myth was brought over to the U.S. by Irish families fleeing the potato famine in the 1800s, and since turnips were hard to come by in the U.S., America’s pumpkins were used as a substitute to guide lost souls and keep evil spirits like “Jack of the Lantern” away.






ELL I went to my very first festival last month – I have managed to miss T in the Park and even Rewind, but an invitation from Glenfiddich sounded interesting. It was to a Festival for only 350 people, invitees only and free food and drink... and of course entertainment from Twin Atlantic and The Fratellis. Held in the distillery grounds, everyone was invited to bring their camping gear … mind you that was a step too far for me. But myself and my partner headed off and despite his bet that I wouldn’t last the whole day and night I am quite proud to say I did, and thoroughly enjoyed it too. And hats off to the organisers despite the copious amount of rain the next day – the convivial teppees provided a perfect backdrop for The Fratellis. Well done to all concerned. It was certainly a Glenfiddich Experiment worth repeating. See roundup for more pictures and of course some of the hardcore festival goers are featured on our cover. If you have come across Brian Fulton of Holdfast recently you may have noticed that his beard has been dyed bright blue – no it’s not boss Donald Macleod’s latest ploy to create anarchy, but a fund raising initiative by Brian who is raising cash for The Samaritans who he says “do such a great job in helping those struggling in their lives.” In comes in the light or recent suicides that have affected his friends, family and colleagues. If you fancy donating there is a just giving page, or I’m sure you could just send him a cheque! The business coalition campaigning for a review of business rates which consists of Scottish Tourism Alliance (STA), the British Hospitality Association (BHA) and the Scottish Licensed Trade Association (SLTA) has welcomed Finance Minister, Derek Mackay’s response to the Barclay Review. He has recommended that the methodology for calculating business rates continues to be reviewed with the aim of shaping a more equitable system for all businesses, irrespective of size or



ownership and has supported the proposed reduction in the revaluation term from five years to three years to sit more in line with market trends. Here’s hoping that the measures are implemented. Here’s hoping that you’ve also remembered to put in your ratings appeal - the deadline was 30th September! I’ve got a real bug bear about good service... as many of you know. So here is my latest one... I can’t quite understand why waiting staff forget you after you have been served a coffee. Do they not think you might order another one, or even a liqueur? The number of times that I have sat a table and the waiting staff have been too busy cleaning to invite you to buy another cup? It happened recently and all four of us at the table would have liked another drink but could we get the attention of the waitress... nope...bang goes at least £15 worth of revenue. Just saying! While I’m ranting... I was in Dundee recently, at a well known wedding venue, and eating in the restaurant was like eating in a school canteen – the lighting was not dimmed at all for evening diners and not a candle in sight. There was even kiddies playing equipment lying around. The service was excellent as was the food, but it was totally let down by the ambience. People are buying into experiences and this certainly wasn’t the best. Early next month sees the inaugural Edinburgh Cocktail Weekend. I am hoping to get through and sample some of the cocktails specially created for the event. I hope it goes well. Community involvement has always been at the very heart of the pub and I’m delighted to see so many pub companies supporting their local charities. There is hardly a week goes by that I don’t get a press release about charity or community involvement - from climbing mountains to cycling, from coffee mornings to afternoon tea’s. It is certainly encouraging. Keep them coming.




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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: w: Editor Susan Young • Chairman Noel Young • Editorial Annabelle Love • Advertising Sylvia Forsyth, Helen Aitken, Philip Campbell • Production Dougie Wagstaff • Admin Cheryl Cook Published by Media World Ltd. Subscriptions: DRAM is available by subscription for all other qualified persons involved in the Scottish Licensed Trade at the rate of £52 per annum including the DRAM Yearbook. The publishers, authors and printers cannot accept liability for errors or omissions. Any transparencies or artwork will be accepted at owner’s risk. All rights reserved. No part of this publication may be reproduced in any form without the written permission of the copyright holder and publisher, application for which should be made to the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © Media World Limited 2017. Printed by Stephens & George Print Group. 38



AST month Glenfiddich welcomed 350 members of the Scottish on-trade to its spiritual home of Dufftown for the inaugural Glenfiddich Festival Experiment. The private two-day festival was launched as a thank you to the Scottish hospitality industry for its continued support of Glenfiddich, and to celebrate Glenfiddich’s Experimental Series. Attendees experienced a jam-packed schedule of homegrown musical acts, distillery tours, exclusive whisky tastings, live comedy, a silent disco, massages and more. After a high energy first day, headlined by Scottish favourites Twin Atlantic, everyone was in high spirits, and when the rain clouds came in the next morning, it was clear that nothing was going to dampen the spirits of festival-goers.Embracing the true Scottish weather, guests continued on with the distillery tours and activities, some even rallying together for an impromptu game of football. Just when the rain looked like it was set to stay, the sun came back ahead of an intimate gig by The Fratelli’s in the main tipi, complete with an enthusiastic encore. Mark Thomson, Scottish Brand Ambassador, William Grant & Sons UK, commented, “The festival seemed a good idea on paper, but in reality, it turned out to be a truly fantastic event – even if the weather tried it’s best to spoil that. The crowd were in the best of spirits throughout and it was clear that nothing was going to stop them seeing this first festival be a huge success. Maybe that’s because they were all Scottish? Or bartenders? Either way I have a huge amount of respect for the industry folk who joined us and thank them for making The Glenfiddich Festival Experiment 2017 as amazing as it was. Michael Wells, Glenfiddich UK Brand Manager added, “We are really pleased with the success of the festival and glad we were able to offer the on-trade such a memorable experience. We launched the Experimental Series a year ago, and with more expressions on the way we really wanted to celebrate this latest chapter for Glenfiddich with the industry, and inspire them to get outside their comfort zones.”


Dram 326 issuu