Page 1









DRAM MAGAZINE November 2017 ISSN 1470-241X






S As we rush towards Christmas there’s plenty of activity on the pub front – in fact I can hardly keep up with it. From Grangemouth to Ayrshire, Edinburgh to Glasgow it seems that everyone is doing their best to get refurbishments finished in time for the festive season. This issue we’ve take a look at Diablo Loco in Edinburgh and the Drum and Monkey in Glasgow as well as Inn Deep and Nam Tuk. I also caught up with David Stein in Linlithgow for our licensee interview. Our drinks feature takes a look at some of the trends in the whisky arena while our news pages will bring you up to date on all that’s going on in the trade. Remember you can read DRAM online and if you would like it straight to your mail box just drop us an email. Send it to cheryl@ Susan Young Editor



11 14 18 34



Some facts and figures to whet your appetite.


Susan Young talks to David Stein.


Diablo Loco, Drum & Monkey, Nam Tuk and Inn Deep.


The Ben Barrell Ball.


4 8





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


All the latest brand news.


Straight talking from our very own Editor.




dinburgh will have a new seafood offering in the shape of the White Horse Oyster & Seafood Bar shortly. The latest addition to Edinburgh’s vibrant scene will be opened by the Compass Group, owned by Mark Fraser and Michael Spink, which also has Monteiths, Sygn, The WestRoom and the Chop House Bar & Butchery in its portfolio. White Horse Oyster & Seafood Bar, which is situated on the site of the oldest inn on the Royal Mile – The White Horse Bar, will offer a dining experience (as the name suggests) focused on fresh seafood and shellfish. A key feature of the restaurant will be the large custom-made lobster tank, which presents diners with the opportunity to select fresh Scottish lobster

at varying weights. Managing Director Mark Fraser commented, “We wanted to go back to basics and create a classic and relaxed offering where the ingredients take centre stage, so sourcing the very best seafood is crucial for us at White Horse.” He added, “Shellfish is often considered a luxury ingredient, and seafood restaurants as formal and expensive. Whilst the focus of White Horse will always be on the quality of the ingredients we source, we are very excited to introduce a new and relaxed way to enjoy seafood in the capital.” The complete refurbishment of the building on Edinburgh’s historic Royal Mile incudes an intimate dining room, with additional covers. White Horse Seafood & Oyster Bar is at 266 Canongate.

A BLINGING NEW DUNDEE RESTAURANT Dundee has an over the top new restaurant in the shape of Dynasty Scotland – a new restaurant which has been inspired by Game of Thrones. Owned by Usman Malik, who also has the Oshibori Japanese restaurant, also in Dundee, the restaurant features chandeliers, murals on the ceilings, lots of gold and gilt! Owner Malik has likened the restaurant to The Ritz... he has certainly put on the ritz if not the razzle dazzle! The menu is a bit out of the ordinary too and features for example – camel meatballs! Dynasty is located at 162 Nethergate, Dundee.



BRAND NEW LOOK FOR OXGANG BAR & KITCHEN Alchemy Inns have renovated Grangemouth’s Oxgang Bar, Kitchen and Rooms. The company stripped the bar back and have totally rebuilt it and created a contemporary new bar, private dining room and redecorated the nine bedrooms. They have also created a spacious outdoor area which will come into its own when the weather is good. Owner Tommy McMillan told DRAM, “We are really pleased with the way the venue has turned out.”

BLACK IVY OPENS Edinburgh entrepreneur Billy Lowe has opened his latest, muchanticipated venue, Black Ivy in the heart of Bruntsfield. Following a multi-million pound investment, the businessman has created a 22-bedroomed boutique hotel, with two stylish bars – the Drafthouse bar and the Taproom as well as a Conservatory, on the site of the former Links Hotel. The venue and the name have been inspired by Lowe’s desire to create a premium neighbourhood bar rooted in the leafy, park location of Bruntsfield but with influences from stylish, forwardthinking venues in London, Brooklyn and beyond. The new venue contrasts neon art with vintage chandeliers and street art murals with wood flooring salvaged from 19th Century French train carriages and it also boasts a floor made entirely from American nickel coins! The venture also has a ping pong room and a heated outdoor terrace with fire pits and the bars are serving tank beer. Billy Lowe comments, “I am genuinely excited to open my latest boutique hotel and my first neighbourhood bar. I have always had properties in the city centre, in both The Old Town and The New Town, but I feel we have the opportunity here to create something iconic and special. Our aim is to provide ‘local luxury for all’ and a destination venue worth visiting. Black Ivy, I believe, will be a great addition to many of the fabulous businesses already established in the area.” He adds, “I hope we will create our own magic here in Bruntsfield, giving the local community a place to really be proud of. The team are really buzzing and honestly, I think it might be the best thing we’ve ever done.” Its bars will serve fresh tank beer, and there’s also a ping pong room and a stylish heated outdoor terrace with fire pits.

NEWS Aberdeen-based drinks company 10 Dollar Shake, has teamed up with caterer, Salt & Sauce, and a local grilled cheese toastie shop, Melt, to provide food and drink services for all The Oil & Gas Technology Centre events over the next 12 months. Up to 100 events, including workshops, technology showcases and tech talks, take place each year, utilising the skills and experience of each partner in the collective for different aspects of the contract, from delegate breakfasts and light

Have you Heard? There’s a new bourbon bar set to open in Glasgow shortly called Van Winkle. It will be located in the East End near the Barrowlands The new US-style restaurant bar will serve an extensive range of bourbons, craft and mainstream beers and cocktails alongside freshly made pizzas and BBQ meats. It’s will be located in McFarlane Street.

BEARSDEN LOCATION FOR NEW ITALIAN Carlo Andreucetti has opened Amici di Carlo in Bearsden. The restaurant and delicatessan not only provides a dine-in experience but also provides overthe-counter talian cooked meats, cheeses, cakes and many other delicacies together with pizzas, salads and fresh Italian coffee to eat in or take away. Carlo comments, “After being away from the restaurant business for some time, my partner and I decided to design a new outlet

majoring on good quality, fresh Italian ingredients.” He continues, “We came across a former bakers’ retail and café premises near Bearsden Cross in the heart of the community and set about transforming it into an authentic Italian dining experience with the help of Robert Campbell of QED the catering equipment specialists. I knew that I could trust Robert and his team to deliver a project that matched our vision for Amici di Carlo.

lunches to evening canapes and drinks receptions. 10 Dollar Shake was founded in 2010 and currently operates a thriving events division, along with Belmont Street venues The Tippling House, Rye & Soda and Bos’n. 10 Dollar Shake co-founder Adrian Gomes has worked alongside Salt & Sauce’s Chris Tonner for a number of years, providing a food and drink partnership at a number of events such as weddings, corporate functions and house parties.

Luigi Aseni, the man behind Boteco du Brasil has created a new Italian restaurant called Piccolino in Edinburgh at High Riggs St. The new restaurant which translates as ‘little one’ is serving up freshly prepared, pasta and risotto dishes as well as a selection of meat and fish dishes too. Says Manager Giorgia Deiana, “Piccolino Edinburgh is the perfect little spot to enjoy great Italian food and after work drinks. It provides an experience of classic and contemporary tastes in a warm dining atmosphere.” Pie & Brew, does what it says on the box! The new bar and eatery which has just opened in Glasgow, serves up pies and craft beer. Located below Abode in Glasgow’s Bath Street it opens from 4pm each day and also provides live music. The space features cosy booths and a scaffold pole central bar . Lane7 the Darlington-based boutique bowling venue is launching a new venue in Aberdeen before Christmas and one in Middlesbrough. The Aberdeen site in the city’s Merchant Quarter, will consist of six lanes and a host of other Lane7 features. Lane7 elsewhere offers an upmarket bowling experience, as well as pool, ping pong, beer pong and mini golf. This expansion marks a £7.5m investment for the group, Fife’s Balbirnie House Hotel has won three awards at a Global Awards Ceremony which took place in Thailand. The Haute Grandeur Global Awards Scheme awarded the hotel Best Function Venue Hotel in Europe; Best Romantic Hotel in Europe and Best Destination Wedding Hotel in Europe Owners Nicholas and Gaynor Russell flew out to receive the awards and to represent Scotland’s Hospitality sector. DRAM NOVEMBER 2017 5

NEWS ADMIRAL TAVERNS & G1 GROUP TEAM UP TO BUY 29 PUBS Admiral Taverns, has revealed it has bought, in partnership with G1 Group, an array of 29 pubs from Heineken’s pub arm Star Pubs & Bars. G1 Group will acquire a portfolio of 29 pubs from Star Pubs & Bars, comprising 12 pubs in Scotland and 17 across England and Wales. The portfolio has been brought to the market as a result of the Competition and Market Authorities (CMA) investigation into Heineken’s acquisition of the Punch A portfolio and is comprised of pubs from

both Star Pubs & Bars and Punch A. Admiral is currently completing on the sale of its own business, with new investors Proprium Capital Partners and C&C Group supporting its ambitious growth strategy. In the short term, Admiral will take over the management of 17 of the pubs in the portfolio which are spread across England and Wales and will then acquire these pubs from G1 on completion of its own change in ownership. G1 will retain the 12 pubs located in Scotland.



ennent’s owner C&C Group has seen a drop in operating profits of 4.9% to €50.5 million for the six months ended August 31, with revenues falling 6.8% to €273.1m and profit after after tax down 5.7%. Boss Stephen Glancey revealed that “less predictable” trading patterns and currency fluctuations and its revised trading agreement with AB InBev had “negatively impacted reported revenues and profits.” However, Tennent’s performed strongly with sales rising 5% to €148.2m. Said Glancey, C&C Group CEO, “In the UK Tennent’s is one of the few standard lagers in growth outperforming in the critical independent free trade and also the grocery channel.” He added, “The Tennent’s business has momentum in customer recruitment and the multi beverage wholesale and internet platform are both proving to be highly attractive to customers.” The company invested in Tennent’s founts and a new brand campaign which helped drive share growth (+0.4%), while revenues for Tennent’s grew 5%. More than 4,815



new founts were installed and the company also revealed that it it grew the brands social media engagement by 40% which they believe helped the brands performance. Said Glancey, “During the first six months, we have continued to drive performance in Scotland, invest behind the strength of our core brands in Ireland and evolve our model in GB through our agreement with AB InBev and our planned investment in Admiral Taverns. Our continuous focus on cost, efficiency initiatives and effective working capital management have also delivered an improved operating margin and strong cash generation.” The company also saw “strong organic growth in super-premium and craft with volumes +24% across its portfolio. Glancey commented, “Our super premium portfolio is gaining real traction, with the Italian beer Menabrea growing at 62% and Heverlee, our Belgian beer, at 32%. Total revenue in this area, including our recently acquired craft cider brand Orchard Pig, is €7.8 million and growing organically at 27% annually.”

HEINEKEN SIGN DEAL FOR CRUZCAMPO WITH LWC Heineken has signed a new, exclusive Brand Agency import contract with LWC for Cruzcampo in the UK. Neil Williamson, Head of Sales for Export into UK Markets, comments, “Cruzcampo is a fantastic fit for LWC’s Signature Brands portfolio. LWC has a great business structure and brandbuilding model which will see to the sustainable growth of Cruzcampo in the UK. The World and Discovery category is critical to the generation of value for retailers through brands that possess heritage and are consistently in production. While craft is creating muchneeded interest in the On Trade, it is established, globally imported brands that are driving the rate of sale, and ultimately revenue and profit, for retailers. Cruzcampo is a fantastic brand which resonates with consumers and will allow for pubs to offer something new in this category. In Scotland, the brand will be distributed by Inverarity Morton and Triana Drinks; in London, LWC will be joined by Venus. Meanwhile John Gemmell former Trading Director North for the company has been appointed to the role of Commercial Director. He will still be based in Scotland. Come January Cellar Trends will be the UK distributor of Stolichnaya and elit. The news comes after SPI Group, the brand owner, took a stake in the company last May. The incumbent was Maxxium UK. Cellar Trends has also been appointed by Loch Lomond to distribute its brands in the USA.








The Balvenie DCS Compendium Chapter 3: Secrets of the Stock Model has been released. It is comprised of five extremely rare single cask single malt bottlings, including a 55-year-old European oak Oloroso sherry hogshead from 1961 – the oldest whisky to ever be released by the Speyside distillery. The final expressions chosen for Chapter 3 each represent a year relevant to the evolution of The Balvenie. They epitomise the critical decisions and skilful forecasting The Balvenie’s Malt Master, David C. Stewart MBE has made throughout the years. This year he celebrates his 55th year with the company. The 1961 is the oldest whisky in the set. David describes it as ‘a perfect depiction of the style of whisky The Balvenie distilled around this time’. The unveiling follows the release of The Balvenie DCS Compendium Chapter 1 and 2 in October 2015 and 2016 respectively.

Hammonds of Knutsford have announced the launch of a new small batch gin called 3 Pugs Gin, named after the distillers’ three dogs, Pepsi, Tutu and Mojo. Available in Signature and Blackcurrant flavours, 3 Pugs Gin is distilled using eight botanicals macerated for 24 hours prior to distillation; juniper, coriander, orris, angelica, cardamon, elderflower, basil and orange. It is produced by Warrington-based husband and wife gin fanatics, Christine and Stephen Ditchfield in their garden distillery using a copper pot alembic still. The couples’ three Pug dogs are illustrated on the label and each one of the ‘drunken’ slanted bottles is distilled, bottled, wax sealed and labelled by hand. Jonathan Hammond, Chief Executive of Hammonds of Knutsford said: “3 Pugs Gin combines the Ditchfield’s twin passions for their dogs and gin, creating a stand-out premium-tasting gin with a charming on-shelf appeal. 3 Pugs Gin contains absolutely no bark.” 3 Pugs Signature Gin is 42% ABV, the Blackcurrant is 40% ABV and both available in 50cl bottles from Hammonds of Knutsford.

NEW WHISKY WEBSITE FOR G&M Gordon & MacPhail has launched a new online platform, which aims to enhance its customers’ digital experience while helping the brand become a respected source of single malt whisky information. The platform has been developed following a customer-first model, which brings together the wealth of knowledge and products owned by Gordon & MacPhail. New features include a shop providing in-depth product information and a blog. Ian Chapman, Marketing Director at Gordon & MacPhail, said, “We’re delighted to announce the launch of our new website, bringing customers and stakeholders an exceptional digital experience. We felt the time was right to evolve our online platform to become not only a great showcase of our products – and our business – but also an educational tool where we could share our expertise as malt maturation experts with our visitors. The new website was developed by Equator.



Cider LIMITED EDITION SPICED PLUM FROM REKORDERLIG Rekorderlig Cider has brought back its seasonal variant, Rekorderlig Spiced Plum, for a second year. It fuses pear cider with plums, cherries and a mix of spices including cloves and cinnamon. The 4% ABV liquid, comes in Rekorderlig’s trademark 500ml bottles, and can be enjoyed either hot or cold with serve recipes for each. Clare Wright at Molson Coors, said, “Rekorderlig has an unparalleled commitment to extending the cider season beyond summer, so we’re thrilled to announce the return of Spiced Plum.” The limited edition flavour will be available until February.

Perfection does not come about by accident Our passion for excellence drives us to continually develop new technologies to create the full range of delicious speciality coffees –from Ristretto up to Latte macchiato. Flexibly configurable coffee machines and accessories can be combined to create the perfect coffee solution with permanent water connection or sizeable watertank for any requirement from 30 up to 180 cups per day.

■ ■ ■ ■ ■ ■

In Hotel Restaurants and Bars In Barista Bars In Coffee Lounges To Cater for Employees In the Events Area In Office Floor Solutions

JURA Products Ltd Vivary Mill, Vivary Way Colne, Lancashire BB8 9NW Tel: 01282 868266 / Fax: 01282 863411


XJ9 Professional DRAM NOVEMBER 2017 9

Blended Scotch is the four largest on-trade spirits category in the UK with a 7.2% market share. It holds 6.6% of the value. While malt whisky is the 13th largest on-trade spirit with 2% volume and 2.9% value.


Scotland as a region has the most hotels in GB



In the pub sector spirit value sales have grown by £78m.Value sales are still growing ahead of volume.

On Google trends the most search for whisky cocktail is the Whisky Sour which is whisky served with lemon juice over ice.

7 The Famous Grouse is the best selling blended whisky in the UK – coming in at number 7 in the spirits top 10 league. Bells’ is at number 9. Famous Grouse has been number one in Scotland since the 1980’s.

American Whisky is the sixth largest on-trade spirit accounting for 6.2% volume share and 6.8% value share.

WHISKY is our national drink but it is also one of the most profitable spirits to sell at the bar.

Nobody knows who first discovered that whisky improved in wood.

18.1m There are 18.1m whisk(e)y drinkers in GB – over 73% of them are male!

Top five blended brands in UK


In hotels and restaurants imported whiskey is up £9.5m

The Famous Grouse Bells Johnnie Walker Black label Whyte & Mackay Johnnie Walker Red


Scotland accounts for a quarter of all malt whisky value sales. It is the largest region for this category.

Top Malts in UK:Glenmorangie 10 yo, Glenffiddich 12yo, Laphroaig 10, Talisker 10 and Highland Park 12

Scotland is home to around 120 malt and grain distilleries


Scotch Whisky is a major manufacturing sector supporting 40,000 jobs, adding £5bn in value across the economy, and the single biggest net contributor to UK trade in goods. SWA

38.5% of total whisky value sales comes from American whisky while Irish whiskey represents 7% of total value sales


6.8% 9.7% 4.2%


In 1814 the government prohibited the use of stills of less than 500 gallons – this bred the increase of illicit distilling in Scotland.


The whisky category is worth £1.06bn up 2.5% Blended whisky largest sub category valued at £395m down 2.2% Malt whisky is worth 175m is up 6.8% Irish whiskey is also up 9.7% and £75m American whiskey is worth 410m up 4.2% WG&S MARKET REPORT 2017



Whisky drinkers are brand loyal – with availability of favourite brand a key driver for whisk(e)y sales – 72% consumers ask for a specific brand when ordering, the highest of all spirit categories.




USINESS is in David Stein and sister Kirstie’s blood – the brother and sister team not only run an awardwinning butchers, David Stein Butchers in Bathgate but also have an award-winning Delicatessen and wine business, off-sales, cafe and two further Cafebar’s – 1912 in Bathgate and the most recently opened Cafebar 1807 in Linlithgow, both of which are also award-winning! I caught up with David, and manager Gary, at his Cafebar 1807 in Linlithgow. The bar, formerly The Auld Hole in the Wall, opened earlier this year, and has been transformed from a traditional drinking howff into a stylish bar and restaurant which would not look out of place in any city centre. However when it comes to David the phrase “Butcher, baker, candlestick maker’ has resonance – because although he was brought up a son of a butcher, and still runs the butchers with his sister, he has spent the last 35 years as a printer. He explains, “I never wanted to be a butcher directly, but I would work at night as a printer and during the day I would concentrate on how to develop the family business.” David opened his first small restaurant 15 years ago called The Cottage. He explains, “It was at the time of the celebrity chef and I opened it with a friend. The idea was to promote the butchers by selling great steaks there. It also allowed us to learn about the hospitality side of the business.” That was one of the reasons that he and Kirstie opened Cafebar1912 in Bathgate five years ago. Says David, “It seemed like a natural progression. And a few of the people that we had working in the butcher’s came down and worked at the Cafe. It has worked really well. Our Bathgate business is very successful.” He is hoping to replicate that success with Cafebar 1807. It was a mutual business contact who suggested to the owner, Colin Hilditch of Hilditch Inns, that David might be a potential candidate to take on the lease.” Says David, “Colin and I knew each other because our families have both run businesses in this area for more than 40 years. I thought we could really make a go of it and Colin gave us that opportunity. He also supplied with me all the info and just about gave me carte blanche with the venue, although he did request that we kept the bar in the same place, and I’m glad we did that now. It has become a real focal point.” David continues, “It was a very traditional venue which showed sports, but our idea was to make it user friendly. We are free of tie and now we are the first pub in West Lothian to sell Paelozzi lager on draught, and we also sell a lot of Morreti. They have never let me down. When it comes to spirits we keep it premium and I am also fussy about our coffee which I think is the best around – Cafe Milano.” His manager Gary adds, “I worked for the previous owner and the transformation has been amazing. For instance, in the past, we always had door stewards on the door at the weekend. When David told us his plans for the venue I wasn’t sure that we would get away with not having door stewards on... but he was right. As soon as we opened as





BY SUSAN YOUNG Cafebar1807 and people realised that it was quite different with table service, a contemporary look and a focus on food, the regulars moved on quite naturally.” Says David, “We wanted to make the bar contemporary, with a more European feel, and of course we wanted it to be female friendly.” He adds, “We did all the interior fit-out ourselves. From picking the paint to making the tables. Although we did bring in a sound engineer to put the sound system in and a fabricator to do the metalwork.” The cafebar, which David says is on the best site in West Lothian, has a window area with a waist-high bench which allows people to sit and enjoy a drink while the world walks by. David explains, “If you sit people in the window it makes the place look busy, but these are also seats which people really like because they can see everything that’s going on.” The bar which was traditional mahogany has been painted pale grey and a modern metal shelving unit which is used to hang glassware on, while the wood panelling has all been painted a similar light colour. Immediately in front of the bar, there is a wooden floor with table and chairs where people can dine, and where they can sit with their dogs. The dog-friendly aspect is important. Says David, “In Bathgate, we tried to introduce a dog-friendly culture after a couple of years, but when we surveyed our customers the idea got a 50/50 response. So we didn’t go with it, but when we opened here we decided to make it friendly from the get-go, and that has really worked. We don’t allow dogs in after 7ish and we also keep them off the carpeted area, but that apart they are welcome. And really with this being such a dog walking area, it was only sensible. Before we opened there were only two bars in Linlithgow who took dogs. Now pretty much every pub here is dog-friendly. When I was building this place I was watching thousands of people walking their dogs so it was really a no-brainer.” Certainly, on the day I was there four dogs were comfortably seated with their respective owners who were enjoying lunch. (the owners that is)! David is delighted with the way the business has developed at Cafe 1807. He tells me, “When I walk in here on a Saturday night I get goosebumps because it is running just the way I like it. When I walk through the door I want to see certain things – I want the music and lighting to be right and I want to see the staff moving about in the right way. He explains, “I go all over the place – Manchester, Liverpool, London you name it and I am always looking at the way things are run and what they look like. But honestly, when I walk in here on a Saturday night I know that we have got it right. We are also fortunate that we can supply the meat from our very own butchers – having good produce is the holy grail of the restaurant business, and we are very fortunate in that our supply chain is excellent. We’ve also got the added benefit of being able to manage our portion control because it comes prepared that way directly from the Butcher.” Another practice that has stood David in good stead with DRAM NOVEMBER 2017 15


the hospitality side of the best team of people that I businesses is good hygiene have worked with.” practice. He says, “Scottish If being a butcher, bar and WHEN I WALK IN HERE ON butchers are the most highly restaurant operator and regulated for hygiene in the printer were not enough A SATURDAY NIGHT I GET whole of Europe, and we have David is a former singer GOOSEBUMPS BECAUSE IT IS continued this ethos in our in a rock band too and as RUNNING JUST THE WAY I LIKE Cafebar’s. But perhaps the a result, he puts on a lot IT. WHEN I WALK THROUGH of live music in both his biggest difference with David and Kirstie’s business is that venues. Says David, “We THE DOOR I WANT TO SEE they have been taking care put on more than 300 CERTAIN THINGS – I WANT of customers for 40 years. gigs a year! I’ve only three THE MUSIC AND LIGHTING TO As a result customer service rules... no backing tracks, BE RIGHT AND I WANT TO SEE comes naturally and they try no Oasis and no Coldplay.” to impart this to their staff Going forward David is THE STAFF MOVING ABOUT with ongoing training. Says already on the lookout IN THE RIGHT WAY. David, “I think our customer for his next venue. He DAVID STEIN service really is what makes says, “Kirstie and I are us stand out from our partners but she very competitors. We’ve taken much concentrates on the customer service ethos from our butchers and deli and the butcher’s and off-sales side of the business and she has tweaked it a bit. We don’t muck about if a customer has a got very good at dealing with suppliers and has a keen interest complaint, whether we are in the wrong or not, they don’t pay. in Gin- she’s become a bit of an expert. I used to do that, and It’s not worth ruining our reputation for the price of a meal. that, in fact is how I got to know so many reps, but now I People complain in threes – one thing goes wrong but they need concentrate on the bar and restaurant side. I love it. But I to find another two things to justify it. I have a saying... Glad, don’t just like my own places, I love going to see other people’s sorry, sure... I’m glad you told us and I’m sorry it happened, but places too. I’m definitely ready for another place now – and I I’m sure we can fix it.” am on the lookout.” As well as being on the lookout for a new place the team are He continues, “To be honest I man and operate my bars the way I would like to be served, and I like good service. Before we opened celebrating winning an Observer award. Says David, “As a here we really trained our staff – we put them into Bathgate small business we like to enter awards and we have been very and as I use the same till system and same booking system fortunate to win a few. Just recently we won an Observer food there as here and despite the first three weeks being chaos award. It’s the 5th year in a row that we have reached the finals – in fact, we have more Observer awards than any other here as the customers and staff got used to the new place, the staff were brilliant. Gary and Kieran, the other manager, have company in the UK.” really helped too and have helped grow the business here. Gary I cannot imagine these will be the only awards that David and adds, “I can honestly say the staff we now have here are the Kirstie will pick up going forward. n 16



74-78 Clerk Street, Edinburgh



F you want a bit of cheering up the newest venue from The Signature Pub Group could be just the thing – Diablo Loco is a bright and cheerful Mexican bar situated where Clerks Bar used to be, but it bears no resemblance whatsoever, despite it only being a nine-day fit-out. From the outside the bright colours give this bar standout as do the myraid of orange lights. Says Louise MacLean of Signature, “We looked at the demographic in this area which is students, but not freshers, and young professionals who have bought their flats, but who have not moved out of town yet. We wanted to appeal to customers who know what they want. But we felt this area actually lacked a fun bar – where people could come to have a party. So we went down to London and Leeds and did some research – four of us went, and we all contributed what we liked and what we didn’t like.” She continues, “The idea was to create an authentic Mexican cantina.” Well I would say they have definitely succeeded. From the sparkly Sombreros to the and brightly coloured piñata’s hanging from the ceiling, amongst Papier-mâché hanging giant chilli’s... it’s certainly not dull. Says Louise, “The space was good, but it needed livened up. We didn’t want it to be safe. For instance when the designers first came up with their design it was a bit too clean. We wanted it to be dirtier and a bit grungier, but pretty too. We wanted to create what I call ‘Dwell time’. We wanted people to feel comfortable here. So we made the banquette seating comfortable with nice cushioned seating with mexican style fabrics, and even the bar stools look comfortable. We wanted to encourage people to sit at the bar.” We have a mix of tweed and brightly coloured fabric. The bar has been designed with 70% drinks, 30% food mix and the cocktails on offer are a bit different. Explains Louise, Barry, is our resident cocktail guru – he has worked all over the world and he has created some specifically for the bar substituting tequila for some traditional spirits.” The bar itself has got fake flowers adorning it, crazy neon signs and plenty of colour. The piece de resistance is the bespoke fount . It is made of metal and features ‘day of the dead’ inspired tap handles – ie cleavers and such like. It sits behind some authentic Spanish/Mexican style tiles, and the bar front is white washed wood. The walls generally have been painted with a distressed effect, which is light in colour however there are also some amazing murals – one of which is situated just as you come in on the left. The basement features a scary pair of eyes – within a mural that stretches across the whole wall. Here it feels like more of a late night tequila den – with an ‘ Inferno’ as in Dante... theme. Louise concludes, “We wanted to create a place where our customers and our staff enjoyed hanging out and we do want to make our customers feel special. So we have created a lot of fun things. For instance we have a ‘gun’ shot which is served in a bullet and we also do shot gun roulette! We also have a cash canon – money pops out and if you get a red dot you get a prize. Every night we have different things on.” One thing is for sure it would be good to go back at night and see it in full swing. n DRAM NOVEMBER 2017 19

91 St Vincent Street, Glasgow



he problem with refurbishing a classic pub like Glasgow’s Drum and Monkey is how do you keep its charm but bring it up to date and give it a contemporary feel? The pub, which comes under Mitchells & Butler Nicolson’s pub brand banner, has been a popular institution in the city centre since it opened in the mid-90’s, but with the quality of the competition nearby it certainly needed a refresh. And that’s exactly what Pacific Building have done. The charm of the old bank building has been retained, its architectural features have been brought back to life, and the pub has been given a more spacious and airy feel. The first thing that is apparent when you walk in is that the entrance appears larger. This is because it used to have two




raised areas – one on the left and a large raised area on the right – and they tended to cause a bottleneck. But now the one on the right has been removed and the floor levelled and the balustrade on the left has been moved, with the stairs to the area being moved to just beside the door. Says Manager Bryan Murrin, “When you came into the bar there was a real pinch point. And some people came in and would walk out again because they thought it was too busy.” Now the area to the right has a few posing tables and a tank beer installation from Innis & Gunn. In fact, Bryan tells me they call this spot the Innis and Gunn area – because at least one of the posing tables features all the components that go into making beer – hops and malts - under the glass top of the table! To date,

the beer has gone down a storm with the pub getting through a tank over a weekend. The bar here has also been changed and customers can now get served at it. Bryan explains, “The bar is exactly the same shape (it’s a magnificent island bar) but we used to have the glass washers situated behind a partition which meant we didn’t serve from the right. Now we can. In fact, we have been able to add another nine pumps and two ale pumps and an extra till. We now have three tills which means we are not queuing to use them and therefore we are generating more cash. We’ve also got a new back bar and bar top, and all the wood has been french polished, which has improved the bar area itself.” One of the other key changes is that there is now a hard wooden

floor, supplied and fitted by GL Flooring, which extends throughout the main bar area and through into the snug, which also makes the pub look larger and brighter. Says Bryan, “The snug used to be carpeted and was used as a restaurant. The pub could be full but people wouldn’t go into that area even for a drink. Now we have taken away the carpet, we have redecorated and made the area look a lot brighter and we have polished up the wood and added more colourful bric-a-brac. We also no longer do table service through there. It’s now an extension of the bar.” The massive fireplace has also been cleaned up, and by removing the former high posing tables and putting in tables that you can sit and dine at, the whole area has been opened up and the fireplace DRAM NOVEMBER 2017 21

DESIGN FOCUS is much more noticeable. Mind you it is absolutely massive so it is hard to miss. Says Bryan, “We considered making it a working fire, but it was going to be very expensive. So we have cleaned it up and we have put candles in.” The stairs have also been moved away from the fire area which now allows people to sit comfortably beside it, without being jostled. The pub’s features which date back to the origins of the 20thcentury building were restored by Pacific. The ornate ceiling cornicing was refreshed, the oak panelling was french polished and the marble columns were cleaned. All the chandeliers have been replaced throughout and the ceiling, formerly dark red, was painted cream with details brought out in gold. New tables, leather chairs have been brought in and new tartan carpets have been laid in the raised areas. The total spend was in the region of £300K but Bryan says there are still a few things to do – like introduce some new lamps and some of the tables he feels are too light in colour so they be changed to darker ones. Bryan adds, “ People were worried when we said we were refurbishing. They said ‘don’t touch the bar!’ We did consider putting in a flat bar because we could have fitted in more tables. But at the end of the day when it comes to working and talking to people the bar, we have worked really well and a flat bar would have meant we were the same as everywhere else. People actually like standing at our bar.” It’s not just the bar that has been totally refreshed the menu has too. Now the Drum & Monkey is garnering a reputation for great pies and Sunday Roast is on the menu. Says Bryan, “We’ve been really busy since we re-opened, and the feedback has been incredibly positive.” I’m not surprised. Pacific Building has managed to retain the character for which the Drum & Monkey is famous while at the same time portraying a fresh new appearance. This tired old lady is back with a vengeance. n 22



Wishing the Drum & Monkey great success in the future



Proud to be main contractors for Mitchells & Butlers on the Drum & Monkey refurbishment

We exist to build great things Pacific Building 31-33 Earl Haig Rd, Hillington Park, Glasgow G52 4JU Tel: 0141 892 1222

Pacific Building HP.indd 1

14:29 DRAM NOVEMBER30/10/2017 2017 23

NAM TUK TRAM STO 2 Partick Bridge Street, Glasgow



am Tuk Tram Stop is a quirky pan-asian restaurant which has just opened at the foot of Byres Road in Glasgow. This new restaurant – the first collaboration between Paul Sloan and Kevin Campbell, is managed by Denny Pereira. Paul, who has owned a Chinese restaurant in Oban since 2015 and Kevin who has a couple of pan-Asian restaurants in Glasgow, have created, with the help of designer Dominic Paul, a bright and colourful eatery which not only cheers you up but which serves up really tasty pan-asian food. It is already proving a hit with Chinese students in the area and locals. Says Denny, “We opened on a Wednesday at 6pm and at a quarter past we had a queue waiting to come in. The great thing is that they come back and come back again – in fact some of them come three to four times a week.” He continues, “It has been a challenge. We turned Nam Tuk around in four weeks, normally it would take about twelve weeks from getting the keys to get a new business up and running, but not only did we do the fit-out in that time but I also had to recruit the management team and floor staff too.” Says Denny, “Paul and Kevin wanted the place to have a funky atmosphere.” And that is exactly what designer Dominic Paul has achieved. He told DRAM, “I came up with the concept. I got the inspiration from Nam Tuk railway station which is basically a hut in the middle of a bamboo forest.” Bamboo is certainly very prevalent in Nam Tuk – thick bamboo struts act as a room divider between the eating areas and bar area and above the bar there is a bamboo roof feature. A quirky addition to the bamboo struts are the brightly coloured ribbons which are



tied around the staves throughout the restaurant. They are tied in threes. Explains Dominic, “The three ribbons not only stand for friendship but they also have a remembrance connotation.” As well as the ribbons, there are luggage stickers on the bamboo – in fact luggage is a recurring theme throughout. Old suitcases with travel stickers are prevalent. Unusually they have been used for the back bar and the joiner has reinforced the edges of the suitcase to allow bottles to stand there, and some of the suitcase backs have been replaced with asian-style aged fabrics. Even the electrical box which is situated at the side is cased in an old suitcase. If you look closely the travel tags on the suitcases have also been designed and instead of locations the letters stand for drinks categories... ie WHK and BRB and so on. The furniture is basic but funky. Brightly coloured melanin topped tables are scattered throughout. Some have red tops others a lime/yellow. The chair seats have also been upholstered in quirky retro type fabric and squares of the same fabric have been used as pockets on the staff’s aprons. The attention to detail in Nam Tuk even extends to the coloured pens which are used for order taking. The main dining area has lots of fans situated on the ceiling. Says Denny, “We bought a collection of fans and then we painted them ourselves to fit in with our colour theme.” As well as fans, brightly coloured Vietnamese lanterns, which are a bit smaller than traditional Chinese lanterns, are dotted around and were specially imported. The artwork really stands out in this venue – there are various illustrations by Artisan Artworks on the two opposite walls – to the right as you come in there is a slightly raised dining area which

Proud to be suppliers to Nam Tuk Tram Stop 0141 613 2075 Nuneaton Street, Glasgow G40 3JU



has a large mural on the wall, and on the opposite site of the main dining area there is another raised area which also has a large colourful mural. The walls not featuring illustrations are painted really vibrant colours cyan/turquoise and vermillion red, and the wallpaper matches the upholstery on some of the chairs – very retro. The open kitchen has a clever feature – when the lights in the kitchen are off the window features an illustration, but when the lights are on you can just see through the illustration to the chefs working away. The kitchen area has been increased. Says Denny, “We now have around 110 covers which is slightly less than before the refurbishment because we wanted to have a larger kitchen area. We also have a prep kitchen downstairs. We have put totally new kit in which was supplied by Catering World. I have to say we use them all the time and they are great. Nothing is too much trouble. They even source things for us that we ask for.” The frontage of the new Nam Tuk Tram Stop is very vibrant and there is an outside space which says Denny is “Work in progress.” He explains, “We are putting a outside platform out there which ties in with the name of the business. We are also going to be promoting our carry out business which we will have up operating at fully in a few weeks. We will even do deliveries – it’s called Tuk In.” There is no doubt about it the new Nam Tuk is already proving to be a success. Says Dominic, “Seven businesses have failed to work on the site, but hopefully we have now broken that jinx. There is a fantastic team behind it.” There certainly is. n

Scotch Frost are Proud to Supply Nam Tuk Tram Stop and Wish Them Every Success for The Future.

Scotch Frost is the leading supplier of frozen, fresh & ambient food products, drinks and packaging to the food service and specialist ethnic markets. Telephone 01698 810099 (Head office) email DRAM NOVEMBER 2017 25

INN DEEP 445 Great Western Road, Glasgow



nn Deep, which is situated right beside the River Kelvin in Glasgow’s West End, is a real labour of love for managers Amy Williams, Hamish Loutitt and Sandy McMillan who have all been there since the bar’s inception as a Williams Bros affiliated pub. It celebrated its fifth birthday in September, and at almost the same time it unvealed the results of nine months labour – their new baby is the newly designed and much enlarged bar. Says Amy, ‘It’s been a long hard project but I’m delighted to say, that except for some new furniture and bits and pieces, we just about finished. But it was not easy. We were a victim of our own success and needed more space, more tables, more space for more dogs and more beer. But it took a while particularly because it was an old building. Just lets say it was interesting! However we didn’t close. We called it ‘a living art piece’ – everyone was part of it, and our customers saw it all happen as they had a pint. They were very patient, our staff were too.” She continues, “I learned more than I ever thought I would learn by being a manager. I became a , trainee plumber, electrician, interior designer the lot.. we all did. In fact we did a lot of the work ourselves. Initially the three of us put our ideas together and my dad put his ideas forward too – he’s quite creative!” Now Inn Deep encompasses three railway arches and it is certainly not your average bar space. Amy explains, “Originally we had one internal arch and one external arch – now we have two internal arches and one external and one hidden arch. This is our cellar space but really it is only a half size arch.




The space where the original bar is is now a new arch with seating called Arch 1. The bar is now located in the former outdoor arch, which meant new foundations, plumbing – the lot. And the third arch has now been transformed into an outside arch with seating and heating!” Amy continues, “We stripped the bar back to its bones, and then developed the two railway arches.” The stonework on the arches has all been cleaned and coated and as many leaks as possible have been fixed. Says Amy, “Most of them have been sorted, but there are still wee ones – you have to expect that in an old building. The drainage was also a nightmare and we discovered after taking up the old terracotta tiles that we were subsiding – that was another set back we had to overcome.” The re-design, and creation of a bar area, has allowed them to double the number of fridges they have and they have doubled their guest taps – including the guest taps they now they have nineteen taps in total. The amount of house beers have also doubled. Says Amy, “We’ve put Birds and Bees in as our house beer and we also have Augusta. We still have our three cask beer lines as well.” The new look also includes a new kitchen – it has more than doubled in size having taken over the space that was the former mens toilets. New bathrooms, of course, have been created, and there is now a disabled one too. There is also a generous area between the two arches which creates more space for people to sit in. The new bar area which stretches the length of the arch boasts

a new bar – which is lined with stripped back ‘pit props’. Amy comments, “My dad found these pallets of pit props, and he gave them to the designers and he stripped them back, and also used them to create the seating in the main bar area.” The seating here stretches along the wall – high fixed seating style benches. The tables here are thin and at standing height. Explains Amy, “Before when we had seating on both sides there was a bit of a bottleneck when we were busy. So we have optimised the space here by taking the other seats away and we encourage people to stand and drink and chat. New wall lashers also give off a nice purple colour.” Another reason for developing the internal arches was the fact that although Inn Deep is renowned for its outside space, just beside the River Kelvin, come the winter it’s USP wasn’t nearly as an attractive proposition. However now it is much cosier inside and outside too. The new outside arch has plenty of seating and all the tables have heaters which hang above them. There is also a fun mural on the back wall which features a wee dog looking through a porthole. The trio have also introduced new technology to the bar. On the wall they have an Untapped screen. Amy explains, “Now instead of having chalk boards we have a live and interactive app. Customers can now log in and see what we have on on our guest lines and our forever changing lines which we are always updating. Its live and interactive and customers can rate the beers they try.” Amy likens Inn Deep to the American black comedy sitcom ’It’s Always Sunny in Philadelphia’ although she adds it is a more successful one. In the original film several friends own a neighborhood bar and try to find their way in the world of work and relationships. Says Amy, “I think we are just like that... and my dad would definitely be Danny Devito!” If that’s the case I look forward to the next instalment! n DRAM NOVEMBER 2017 27

Yarwood Leather is an established global supplier based in the north of England with state-of-the-art facilities including an on-site laboratory, cutting room and sewing department. And this year we are celebrating our 50th anniversary. We offer an extensive range of world class leathers and synthetics, designed specifically for seating applications. Whether it’s an upmarket bar, a Michelin star restaurant or a chic hotel, Yarwood Leather has it covered. Wherever there is seating, Yarwood Leather can provide a high-quality service which enhances any project. With all our upholstery products meeting BS 7176 and Crib 5 as standard, and our core ranges



available for next day delivery, our leather and synthetics are perfect for adding quality and style to any design. Yarwood Leather’s work can be seen in restaurant seating throughout the UK, from Gourmet Burger Kitchen, JD Wetherspoons, Nandos and Revolution to Piccolino, Jamie’s Italian and Restaurant Gordon Ramsay, and more recently the new fit out of The Citizen for DRG in Glasgow.

Audrey is the latest member to join the Yarwood team and we’re very excited to have her on board. Coming from a background of corporate sales and account management, as our new A&D account manager for Scotland, she will be visiting the design showrooms and introducing all the current and new products we have to offer. If you would like to meet Audrey and obtain samples of our latest leather ranges and amazing new colours, please email: or call 07968 057662





found myself in the middle of a drama last month – a quiet drink at my local, The King’s Arms in Fenwick, turned into a rammy! And no it wasn’t me. Two policeman followed three people who had allegedly stolen a vehicle, into the pub. However the trio weren’t forthcoming and it got quite heated which led to the policemen calling for backup. This led to another dozen coppers piling in. I’ve never seen so many policemen in a pub in my life! One of the offenders was restrained on the floor and the journalist in me sprung into action. I took a video on my phone... not that the coppers were doing anything untoward. However my phone was then requested in no uncertain terms by a female officer who subsequently took it away for “evidence”, before returning it five minutes minus the video. She obviously thought it was better off erased! I have still had no explanation or apology! That’s the sort of behaviour that gives the police a bad name.

have on the hospitality industry. Many still have rises coming of more than 100% - and for some the percentage increase is so much greater. The rises have the potential to cripple some businesses and others could go out of business. So please... don’t be complacent. It’s time to get a ninitiative going which gives our industry a louder voice! Congratulations to John Gemmell of Heineken who has just been appointed Commercial Director. The good news he will still be based in Scotland. Meanwhile Hugo Mills of Molson Coors has now also moved on to work for Sky. Good luck to him too. As we went to press there had been no news of any successors (well of course there are rumours!). It’s certainly all change at the top.

I was invited to the relaunch of the Chez Mal in Glasgow last month. The brasserie is no longer The Honours by Martin Wishart at Malmaison but it looks much the same but with a completely new menu. What struck me was there was a lot of bloggers there who were busy taking photos of the food and tweeting and such like. “I’ll need to do my social, and keep them happy.” one told me. In fact if you looked around the room there was a plethora of phones out. I miss the old days when we talked and chatted about the changes, the food, and the wine to each other, and then we went back to our offices and wrote about it! It appears that dogs are taking over pubs! Take for instance a visit by a friend to Skye recently. The pub was busy but she spotted an empty table. “Can we eat?” she asked. “Do you have a dog?” asked the bar person. “No”, says she. “Well I’m sorry only dog owners and their dogs can eat at that table.” Now that takes the dog biscuit! I have to say I had lunch at Di Maggio’s in Glasgow’s West End recently and it was just great. In fact the service was superb. My London-based sister-in-law asked for a skinny latte without dairy. The waitress explained that they didn’t have any dairy-free but someone would pop out and get some – would she like almond milk? Five minutes later the coffee arrived. I would say that was outstanding service. Well done. We launched a sister magazine to DRAM a few months ago called Hotel Scotland, and I am delighted to say that the response to the new magazine has been great. It has been a real learning curve but I am certainly enjoying meeting more hoteliers. If you would like to see it please log on to and check out our publications section. The big issue that is not going away any time soon is RATES! I’m using caps for a good reason - we do need to shout about the impact the proposed rises are going to DRAM NOVEMBER 2017 29




V Flexible Bains marie hot cupboard carvery unit with heated curved glass gantry overshelf. l  Totally mobile on four castors. l  Stainless steel construction. l  Independent controls to hot cupboard,

top and heat lamps. l  3kW loading fitted with 13 amp cable and plug. l  Can be supplied with carvery, tiled or glass inserts to suit required configuration. Victor Manufacturing Ltd. Tel: 01272 722125 30 DRAM NOVEMBER 2017 dram.indd 1

23/04/2015 14:21:00



Market leading Touch Screen Epos Systems from authorised partner BARS . RESTAURANTS . HOTELS WINE BARS . CLUBS . RETAIL SHOPS Tablet Solutions / Back Office Software PMS Integration/ Cashless Kitchen Video Systems/ Cloud Loyalty Systems Booking Manager

GLASGOW - 0141 424 0558 EDINBURGH – 0131 447 1800 AYRSHIRE - 01292 285404



Designed for:

• Pubs & Bars • Restaurants • Hotels • Nightclubs • Members Clubs • Fast Food Takeaways

Tel: 0333 121 2150


Specialises in the supply and service of all types of espresso, cappuccino, filter, instant, bean to cup and bulk brew coffee machines to commercial customers throughout Scotland.

Over the last 27 years, we have supplied and serviced high quality coffee machines across a wide range of businesses and organisations, wherever coffee is served to the public. Caledonian Espresso Service Unit 8 Dumbryden Industrial estate, Edinburgh, EH14 2AB Tel: 0131 453 1993 DRAM NOVEMBER 2017 33


he recent Ben Barrell Ball in Edinburgh took place at The Sheraton. Arounnd 300 people attended the event which raised some £40K for the charity. BEN President Andrew Lawrence introduced the night and the compere for the evening Edward Reid.

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. 34



Dram 327 November 2017  
Dram 327 November 2017