Dram 329 jan 2018

DRAM

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DRINKS RETAILING AND MARKETING

EMPLOYEES TAKE ON AUCHRANNIE

@dramscotland

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DRAM MAGAZINE December 2017 ISSN 1470-241X

/dram.scotland

2018 Q&A

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DRAM DRINKS RETAILING AND MARKETING

DRAM

WELCOME Happy New Year. I’m not sure when we stop saying it, but as this is the first magazine of the year, I had to get it in. I’ve also got my New Year Gongs in this issue. They are of course ‘tongue in cheek’!

This month we feature an interview with Elaine Scott – who has retired after more than 30 years in the licensed trade. She is definitely a legend. The good news for me is that she is now free to help with our awards judging!

At the start of every year we tend to forecast what’s likely to happen over the next 12 months and we also look back at the previous 12. This year I have invited some of Scotland’s top Sales people to share with you their views. See page 15.

Our design focus includes Buzzworks latest refurbishment The Tree House in Ayr and I have to say it is lovely.

This month there is no ‘Sue Says’. But not to worry it will be back next month!

Here’s to the rest of 2018!

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

CONTENTS

January

FEATURES

11 12 18 23

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BURNS AND WHISKY

Our annual look at Burn’s Night .

LICENSEE INTERVIEW

A legand in her lifetime, Elaine Scott.

OUR ANNUAL GONGS

Susan Young gives our her annual gongs.

DESIGN FEATURES

Tispy Cow, Airdrie; The Tree House, Ayr

REGULARS

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@dramscotland

2018

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NEWS

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

BRAND NEWS

All the latest brand news.

ROUND UP

DRAM JANUARY 2018 3

TENNENT’S LEND A HAND TO HARRY’S

Tennent’s has invested six-figures in Harry’s, Scotland’s first social enterprise pub group. Harry’s the on-trade wing of the Beer for Good Community Interest Company was founded in August 2015. Since then, the group has opened two bars and two cafes in Edinburgh.

Now, due to the support from Tennent’s, the group has extended its presence in the Capital and added to its growing portfolio with the purchase of “Harry’s Southside” (formerly the Southside Social on Edinburgh’s Buccleuch Street) and have refurbished it.

Aiming to support young people aged 18-25 requiring assistance, Harry’s offers bespoke training in the hospitality industry. With 16 full-time members of staff, the group’s primary focus is on developing their trainees in a working environment and they have done so by delivering over 130 vocational qualifications to students and creating over 20 positive destinations in the past two years.

Chris Thewlis of Harry’s, comments, “We are delighted to enter into this ground-breaking partnership. This is a unique investment deal and it is fantastic that Tennent’s recognises the power of good that social enterprise can do. Our agreement demonstrates that the private business sector can work with the social enterprise sector to deliver a project of this magnitude.”

ETIVE LAUNCHES IN OBAN John McNulty’s award-winning Etive Restaurant has relocated to Oban, to allow the chef and his new business partner, sommelier David Lapsley, to concentrate on the restaurant brand.

The Taynuilt, the old coaching Inn, where John launched Etive in 2017, is undergoing a major refurbishment and will re-open later in the year as an unlicensed guesthouse. Meanwhile the new restaurant is now up and running in the old Light of India premises at 43 Stevenson Street, Oban.

David told DRAM, “When John opened Etive, it was with the plan for the hotel and restaurant to become a destination for people. However, we quickly found although it was successful, most of our custom was coming from Oban.” He continued, “I’d been thinking about buying my own restaurant and then it made sense for us to do it together.”

Says John, “We have worked really hard to establish the Etive so it is very exciting to be joining Oban’s culinary scene and introduce what we do to an even wider audience.”

The new site can seat up to 20 customers, and will follow Etive’s ethos at the original restaurant “where sea meets land”.

It will operate as a showcase of John’s cooking, with affordable a la carte and tasting menus that concentrate on innovative cooking using the very best locally sourced produce. It opens from Wednesday – Sunday for lunch and dinner.

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RECORD YEAR OF FUNDRA Buzzworks Holdings has raised more than £25,000 for its three nominated charities; Ayrshire Hospice, Cancer Research and Glasgow Children’s Hospital Charity through an array of events, activities and challenges undertaken by its employees. The five figure sum is in addition to Buzzworks pro-social bonus scheme, which sees the top four performing venues of each quarter taking a share of £1000 to gift to any registered charity of their choice.

Activities this financial year have included sky diving, bungee jumping, running the Troon 10k, climbing Goat Fell in Arran twice in one day and a golfathon - completing 72 holes across St Nicholas & St Cuthberts in Prestwick in just 24 hours.

The team from Elliots in Prestwick have once again claimed the top spot – making that three out of four quarters this year – picking Alzheimer’s Scotland as the beneficiary for their winning fund of £500. Lido Prestwick came second and chose Motor Neuron

@Pizza brings a new concept to Edinburgh After months of research and development, the founders of a new modern Edinburgh pizza restaurant @pizza are promising customers a pioneering counter-serve pizza restaurant with quality ingredients at its core.

The @pizza customer experiences a made-to-order eating experience that starts at the counter. Fresh oval bases are layered with ingredients, before being cooked. Once ready, the customer is presented with a final selection of ingredients to finish their pizza. For the indecisive, a core range of pre-designed pizzas are also available.

Founders Bhasker Dhir and Rupert Lyle are passionate about the new business. Rupert comments, “The concept has been designed to be simple, replicable and future proof, so we have designed all of the systems and processes behind the business to enable consistently excellent products and service and plan to expand this across a number of locations” Bhasker said, “The essence of Italian cooking, in fact any cooking, is great ingredients and this has been the basis of our development. We set out to create the best pizza possible, not just once, but every time.

I’ve been making pizza at home since I was 15 and have only really eaten pizza better on one to two occasions.” It seems his customers agree the reviews to date range from ‘Awesome’ to ‘Fantastic.’ @Pizza is at 4 Charlotte Lane.

NEWS

AISING AT BUZZWORKS Disease Scotland to gift £250. The Mill House took third place with £150 going to Ayrshire Children’s Charity, Hillhouse Helps and lastly The Corner House presented Kilwinning MS Society with its winning £100.

Kenny Blair, Buzzworks Holdings MD, said, “We’re delighted to have raised a record sum for our three dedicated charities this year, all of whom were chosen by our people.

“It’s fantastic to have such an energetic and selfless team working across the business, who not only provide world class hospitality to our customers, but are always keen to get involved or challenge themselves with fundraising throughout the year.”

He continued “Our unique pro-social bonus scheme is also our way of giving back and rewarding hard work and dedication. We piloted the initiative for 2017/18 and it will continue again this year, instilling healthy competition and ensuring that our people and the communities we work in come first.”

OPPORTUNITIES IN STIRLING Johnston’s Bar & Bistro and the Cooks of Stirling have been brought to the market by Christie & Co following an instruction from the administrators of Snowie Solutions Limited.

An additional licensed trade development site on Stirling’s King Street is also up for sale.

Johnston’s Bar & Bistro is located in Falkirk, at the bottom of the old Lint Riggs it is a three storey sandstone building which offers 45 covers on the ground floor and 40 covers on the mezzanine level.

Cooks of Stirling, is a hotel and restaurant in Stirling’s city centre with a separate private dining area for functions and also has seven boutique styled, en suite letting rooms. The development site on King Street in Stirling is a midterraced three storey building including a basement. Christie & Co is seeking £325,000 for the freehold of Johnston’s Bar & Bisto, £550,000 for the freehold of the Cooks of Stirling and £495,000 for the freehold of the licensed development site.

n Licences were approved for local firms St Andrews Brewing and 71 Brewing to open pubs in Dundee. The St Andrews bar will open on Shore Terrace, on a ground floor building in the Caird Hall. Meanwhile 71 Brewing have opened a taproom at the brewery. It has also been granted an offand on-sales licence so people can tour the micro-brewery and buy products. Meanwhile Brassica, a stylish new bar, i s set to open in the city in the Spring. n Luigi Aseni has opened his first Italian restaurant in Edinburgh called Piccolino at High Riggs. The 28-seater restaurant which opened a couple of months ago, is his second venue in the city. He already operates Boteco do Brasil. Luigi told DRAM, “The opportunity came up with Christie and Co. Although it is a small restaurant its corner position gives us the opportunity in the Scottish summer to maximise alfresco dining and I have applied for an off sales license so we can work with delivery companies to provide some traditional dishes along with our Italian wines and beers for customers at home.” He continues, “There are plenty of Italian places but I wanted to give my take on it.

As it is only 28 covers I wanted a fine dining style at an affordable price. Our Head Chef, Antonio Lipari, from Naples, has provided a small menu which he will refresh every few months. We are really picky about ingredients. Sometimes it is hard to source them so we get them direct from Italy.

I always design my units myself. The inspiration was to give the look of the little shop that my grandfather passed to my father and I grew up in. It has a retro look with old fashioned tanks for milk and olive oil. A main feature is the old fashioned scale I inherited from my grandfather. There is a piece of family in the restaurant.”

FAZENADA GETS READY TO OPEN Edinburgh is set to welcome a Fazenada Bar & Grill at the end of February. It will be the fourth outlet for tindependent restaurant operators City District Group, who already have restaurants in Leeds and Manchester.

Fazenda presents an authentic gaúcho dining experience that embraces rodizio, a unique Brazilian way of serving a variety of grilled meats carved at the table.

Following a £2m refurbishment of the 7000 sq ft site on George Street the new restaurant will have 175 covers including a bar area of 40 covers, plus a private dining room for 8 guests.

Fazenda’s Sales and Marketing Director, Tomas Maunier, commented, “We want to share a unique and authentic dining experience, similar to the best restaurants in São Paulo or Rio, that will transport our guests to South America. With Scotland being world-renowned for its beef, we thought it was time for us to bring our way of cooking and serving meats to the people of Edinburgh.”

DRAM JANUARY 2018 5

NEWS COVER STORY:

AUCHRANNIE BECOMES EMPLOYEE-OWNED

A

uchrannie Hotel and Resort on the Isle of Arran is now employee-owned with its 160 members of staff becoming owners.

The resort, which turns over £6.7million, includes two 4-star hotels, 30 – 5-star self-catering lodges, two leisure clubs, three individually branded restaurants, a children’s Playbarn, an ASPA spa and Arran Adventure outdoor company. It was established

by Iain and Linda Johnston in 1988, with Linda heading up the company as MD and board chair since 2010. Iain passed away in 2015.

Commenting on the decision, co-founder and managing director Linda Johnston said, “We first started looking at employee ownership in 2015 and the first formal meetings were held in early 2016. Many exit options were considered over the years but none protected the ethos of the company, the existing team or the community use of Auchrannie’s facilities for future generations like employee ownership did.

“The team have been involved in the process from an early stage and were given the opportunity to input throughout. They have very much embraced the concept of employee

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ownership and are extremely excited about it. They are delighted that Auchrannie’s legacy will be protected and that they have the chance to play an active part in, and benefit from, Auchrannie’s future success. They also realise that what each of them does will affect the future success of the business and that this is directly linked to their own success, so they have already become more engaged in making the business better and understand the power and influence each and every one of them now has on their own future. There is no, ‘them and us’ now, we’re all in this together.”

Linda and the rest of the Auchrannie management team will remain in place and the day to day operation of the business will not change.

Linda concluded, “Employee ownership will give the whole Auchrannie team a stake in the continued growth of the business.

All of us will work together to build a more efficient, sustainable and profitable business. We are all excited to continue on our journey in which we strive to lead the way in Scottish tourism and create amazing experiences for our guests and an awesome place to work for our team.”

GLASGOW SERVES UP THE FIRST CITYWIDE GIFT CARD There’s a new Glasgow Gift Card which can be used in 70 restaurants, shops and leading attractions. The card, a prepaid Visa, is the result of a tourism business collaboration, supported by Scottish Enterprise and the Glasgow Restaurant Association. The card is now accepted by restaurants including Ox and Finch, Greek eatery Halloumi, Spanish tapas and cocktail bar Rioja, tourist attraction such as The Clydeside Distillery and Glasgow Life museums and attractions.

Ryan James, Glasgow Restaurant Association chairman (pictured) and owner of Two Fat Ladies, comments, “The Glasgow Restaurant Association and its members are excited to be part of the first citywide gift scheme that celebrates the best of Glasgow. What better way to showcase our city and grow the economy than with a Glasgow-wide gift card? This is a fantastic new tourism product as it gives the consumer the flexibility of choosing how and where they spend the card across the city.”

This new product supports the city’s Tourism and Visitor Plan to 2023, which provides the blueprint for continuing to grow Glasgow’s global profile as a must-visit destination and is focused on increasing overnight leisure tourism visits by one million over the next seven years. Consumers can choose an amount online atwww.glasgowgiftcard.com and the loaded gift card will be sent out by post ready for spending.

£60,000 Crowdfunding Campaign for Brewery Bar Fierce Beer have launched a crowdfunding drive to open a bar in their home town of Aberdeen. They hope to raise £60,000 through the campaign which started mid-December. The cash will go towards the fit out of a new 20 tap craft beer bar in the heart of the city.

The pledge rewards include Double Your Money beer vouchers for all donations, merchandise, membership of the Fierce Family, discounts and even the exclusive chance to brew your own beer at their Dyce brewery and launch it at a private party in the bar.

Dave Grant Founder/ Managing Director, comments, “This is a great opportunity for us to reward our loyal followers by really bringing them into the Fierce Family. The bar will be a great place to meet up with like-minded lovers of craft beer and spirits, and the rewards for investing are really cool.”

BERRY BROS. & RUDD ADDS DAFTMILL TO ITS PORTFOLIO Berry Bros. & Rudd has announced a new global distribution agreement with Daftmill, one of Scotland’s first new wave distilleries which is located in Fife. Named after the Daft stream which, thanks to the local topography, appears to run uphill. Daftmill is owned by Francis and Ian Cuthbert who in 2002 were granted permission to convert the old mill on the family farm into a distillery. The first spirit was produced in December 2005. Lizzy Rudd, Berry Bros. & Rudd’s new Chairman commented,“As a family business, Berry Bros. & Rudd naturally sees an affinity with other family-owned companies. The Cuthbert family, who own Daftmill, have been growing malting barley in the Howe of Fife for six generations.”

Daftmill is one of only two distilleries that can use the term ‘single estate’ and the only one that can be referred to as a ‘single estate farm distillery’. n Both Diageo and Pernod Ricard have confirmed they are supporting the environment by phasing out the use of all pastic straws and stirrers in their respective businesses.

Pernod Ricard in a statement said, “We believe that small acts have a big impact and that is why Pernod Ricard has decided to stop using non-biodegradable plastic straws and stirrers in any part of its business. Kicking off the year with concrete resolutions, the Group has asked all its affiliates globally to ensure they are not used at any Pernod Ricard events in the future.

Vanessa Wright, recently appointed Group VP Sustainability & Responsibility, says: “The history of Pernod Ricard and our values are intrinsically linked to social responsibility and care – it is a part of us, and the creation of the Paul Ricard Oceanography Institute more than 50 years is a concrete example. We know that this type of non-biodegradable plastic is having a detrimental impact on the

MANORVIEW’S RECORD PRE-TAX PROFITS BENEFIT EMPLOYEES TOO Employees at Manorview Hotels & Leisure Group have just been given a New Year boost with Manorview revealing the first results of its Profit Share Scheme which sees 10% of its pre-tax profits going into The HeartCount Fund. All employees who have been in continuous employment with the firm for 12 months are set to benefit.

Under the Profit Share Scheme announced for the financial year to 31 March 2018, Manorview has achieved a record pre-tax profit for the first six months of the year.

This means a total of £82,680 is being paid out across qualifying team members with the HeartCount Fund distributed in proportion to qualifying employee’s earnings.

The first payments will be paid this month with a further payout this summer, which will be based on full year results.

A total of 311 Manorview team members qualified to be included with average pay-

outs to individuals equating to approximately 4% of their gross earnings over the first 6 months of the year.

Steve Graham, CEO, Manorview Group said, “Our vision is for a strong, committed workforce, where we all feel part of the Manorview culture, live by its values, and where we work collectively towards the same goals and vision.

The HeartCount Fund is an integral part of that culture, where we all contribute, share and celebrate our success.

My goal is to inspire a team who see long term career opportunities at Manorview, and are proud to be a part of our growth. I believe we can achieve this by nurturing our talent, rewarding loyalty, and by communicating our core values.

Ultimately a happy and rewarding working environment leads to increased levels of service and memorable experiences for our customers.”

The Clydeside Distillery officially opened at the end of the year. Sitting on the site formerly known as The Queen’s Dock, once the beating heart of Glasgow’s shipping industry, The Pump House, with its famous clock tower, includes a 5-star visitor centre with interactive whisky experience, shop and café. environment and oceans, and for us it’s crucial that we play our role in helping to prevent any further damage.”

Diageo also support a move away from plastic. David Croft, Global Sustainable Development Director said, “In December 2017 we confirmed a new policy in relation to the use and promotion of plastic straws and plastic drink stirrers by our business and brands. Diageo is committed to minimising our environmental impact and we are, like many of our consumers, increasingly concerned about the negative environmental impact associated with the irresponsible disposal of plastic straws. We are therefore committed to phasing out the use of all plastic straws and stirrers from all our offices, events, promotions, advertising and marketing globally – and will advocate the same to our partners and customers.

When the use of straws is important to the enjoyment of our brands we will only use reusable, compostable or biodegradable alternatives.”

DRAM JANUARY 2018 7

BRAND NEWS Whisky

Gin

Whyte & Mackay is sponsoring the 2018 Glasgow International Comedy Festival. The longrunning festival is the flagship event of the Glasgow comedy calendar and will now be known as the Whyte & Mackay Glasgow International Comedy Festival. With the festival approaching its sixteenth year the Glasgow born whisky brand plans to bring an added spark of wry humour to the annual celebration of talent, which kicks off in March.

The deal is set to be the latest in a growing line of major partnerships involving Whyte & Mackay. It will be accompanied by a range of on-site and in-bar activations across Glasgow.

Whyte & Mackay CEO Bryan Donaghey was delighted with the announcement, commenting, “We are thrilled to be involved with such an iconic event and look forward to helping make the 2018 Whyte & Mackay Glasgow International Comedy Festival a huge success. As a brand with Glaswegian heritage and humour at our core, we feel the partnership is an ideal fit for Whyte & Mackay.”

2018’s line up which includes top acts like David Baddiel, Bridget Christie, Des Clarke, Tommy Tiernan, Katherine Ryan and Rob Delaney. The event runs for 18 days, playing host to over 470 shows across 50 venues.

Stirling is to get is own gin following the news that Stirling Gin is creating the first ever gin distillery and visitor centre in Stirling. The plans which have already been given the green light by Stirling Council Planning Department, will see the conversion of the former ‘Old Smiddy’ blacksmith premises in the Lower Castlehill area of Stirling into the company’s first self-owned production premises.

SG co-owner Cameron McCann was delighted to break the news of his company’s investment which could break the £150,000 mark and provide up to eight new jobs. He said, “To get the final green-light from Stirling Council Planning Department that we can proceed with our plans for The Old Smiddy is just the best news possible to start the New Year with, no doubt about it.

“We will be making a six figure investment in the Old Smiddy and are delighted to play a part in the regeneration of such an historic part of the city and also to be putting down significant roots in our home city and growing Stirling Gin where it belongs, in Stirling.

“So I’d like to thank Stirling Council Planning Department for processing our application so efficiently and now we can look forward to 2018 and creating something really special in our home city that will also hopefully have a positive impact on the area.”

Beer

MOLSON COORS WELCOMES SNOW Molson Coors UK and Ireland has announced a partnership agreement with Chinese brewer China Resources Snow Beer (CRSB).

Molson Coors UK now has the exclusive rights in the on- and off-trade to the sales, distribution and customer marketing of Snow; the best-selling beer brand by volume in China (since 2006) and globally (since 2008).

Snow first entered the Chinese market in 1994 at the Shenyang Brewery in the north eastern Chinese province of Liaoning. In the years that followed, Snow made a meteoric rise nationally and internationally to become the world’s best-selling beer brand.

Phil Whitehead, Managing Director, Molson Coors UK & Ireland said, “Consumers’ tastes are continuing to diversify which makes the beer market more exciting than ever. As drinkers become increasingly knowledgeable about beer, they demand greater choice to allow them to explore a range of flavours and styles.”

Snow, is a premium 5.0% ABV lager and is available in a 330ml bottle.

To mark its entry into the UK market, Snow has had a labelling refresh.

The distribution deal applies to the UK and Ireland. Snow will continue to be brewed in China and imported to the UK. Molson Coors has also just bought Aspall.

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A GIN THAT CELEBRATES BYRON Speyside Distillery which is better known for its single malt Scotch whisky has launched a new limited edition gin with botanicals found growing in its garden grounds. The two expressions of Byron’s Gin from Speyside Distillery also reflect on its historic link to Lord Byron – the most famous and flamboyant poet of the Romantic movement.

The duo – Red Cherry and Melancholy Thistle – has been created in tribute to Byron’s love of the Scottish Highlands, which are said to have inspired him to write some of his most moving and beautiful poetry. It use botanicals from the gardens of the artisan distillery, which is nestled within the Cairngorm National Park.

Only 150 numbered bottles of each expression from Batch 1 have been produced, with Speyside Distillery’s UK and international trade customers being allocated limited amounts.

Byron’s Gin from Speyside Distillery has been crafted by distillery manager Sandy Jamieson in partnership with Andy Amphlett, the Country Recorder for the Botanical Society of Britain and Ireland. It is now the official gin of the organisation. Byron’s Gin is 43% ABV and comes in a 70cl bottle. The RRP is £43.

DISTILLED & BOTTLED IN ELGIN, MORAY. WHY CALL IT ANYTHING ELSE? This is no ordinary gin...

We have created an expert infusion of locally grown strawberries, raspberries and apples with a unique combination of Scottish oats and botanicals.

FIND OUT MORE

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elgin-gin.co.uk

Scotland’s most famous man is Robert Burns. But there was a somewhat murky side to our famed poet. It’s well documented that he had 13 children (by 5 women it is guessed!), but he wrote poems that were actually deemed too risque for publication. His collection The Merry Muses of Caledonia was actually banned from publication in the UK until 1965. America was a bit more liberal, they lifted the ban a year earlier in 1964.

Russia was the first country in the world to commemorate Burns on a stamp. In the 1950s, it produced a series of stamps to celebrate the poet who is known as the ‘people’s poet’. His working class roots resonated with the Soviet Union, and he’s now one of the most famous poets in the country.

Stephen Barnes bought a painting of Burns for less than £1,000 and when he got the painting authenticated and found out it was actually worth around £2million.

Scotland rules!

Gin has been a great ambassador for Scotland over the last couple of years with Scottish gin now accounting for 70% of all the gin sold in the UK.

Top 5 Blended whiskies The Famous Grouse Bell’s Original Whyte & Mackay Grant’s Family Reserve High Commissioner

Few people are aware that Robert Burns was actually a Freemason and remained so all of his adult life. He was Senior Warden of Lodge St Andrew in Dumfries when he died.

Although whisky is the spirit of Scotland, we are also one of the biggest exporters of gin, thanks to Gordon’s Gin and Tanqueray, both owned by Diageo and distilled here in Scotland.

We may be more familiar with Auld Lang Syne, but in China, where the song is huge, it is known as You Yi Di Jiu Tian Chang or Friendship Forever and Ever.

Top 5 Malt whiskies

I Glenfiddich 12 year old I Glenmorangie I The Glenlivet Founder’s Reserve I Isle of Jura 10 Year Old I Aberlour 10 Year Old Malt whisky accounts for

Isle of Arran Distillers is sponsoring Burns Unbroke, a brand new multi-arts Robert Burns Festival. The event which takes place at Summerhall in Edinburgh for six weeks from the 25th January 2018, which also feature a series of masterclasses at the inaugural celebration on 26th January, 1st February, 15th February and 1st March. These will include a selection of expressions from the award-winning Arran Malt range including the Robert Burns Malt – the only whisky officially endorsed by the World Burns Federation. Meanwhile the opening reception will also feature two bespoke Isle of Arran Whisky cocktails made with Robert Burns Malt.

James MacTaggart, Master Distiller at Isle of Arran Distillery, said, “As the producer of the official Robert Burns Malt, we were delighted to be involved in a festival that shares our passion for the poet.

16.1%

of all whisky sales, while blends account for

61.7%.

People have speculated that Burns died of alcohol excess and possibly a sexual disease, but that was probably just the view of his biographer Dr James Currie, who frowned upon Burns’ louche lifestyle and seemed to surmise that was the cause of his death. It is more likely that he died from chronic rheumatic heart disease, stemming from when he had rheumatic fever as a child.

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LICENSEE INTERVIEW ELAINE SCOTT, AS MANY OF YOU KNOW, IS A GREAT FRIEND OF MINE AND AS OF JANUARY SHE HAS RETIRED FROM THE BEN NEVIS, THE PUB SHE HAS RUN SINCE 2005. I CAUGHT UP WITH HER AT THE END OF THE YEAR TO REMINISCE ON HER TIME IN THE TRADE.

E

laine is many things to many people... she is the bubbly blonde with the best one liners around; the landlady that welcomed people from near and far, and who always had a smile on her face, the gatekeeper who could remove inebriated revellers with a well aimed remark, and a woman who welcomed dogs into her pub when hardly anyone else had jumped on the bandwagon.

But she didn’t plan to work in the licensed trade. She tells me, “My first working experience in a pub was a Saturday job. I was working as a librarian at Notre Dame and I needed some extra cash to go on holiday to Australia. So I got a job in the Square Peg at St Enoch’s (now Times Square). I didn’t realise at the time it would lead to my career path.”

Her first full-time job came after her partner Billy bought The Clarendon pub in Maryhill. Although he initially put a manager in it, that didn’t work out, and Elaine offered to fill the roll in the interim.

Six years later she was still there, and when Bass bought the pub, she went to work for them.

Says Elaine, “Talk about a baptism by fire. I definitely wish I had written down some of my experiences there. I was like a rabbit caught in the headlights. I could hardly believe what went on, but after the first few months I don’t think anything would have surprised me. But it would have certainly surprised me if you had said then that 45 years on I would have stayed in the trade.”

It’s been a bitter sweet last year for Elaine. She says, “Unfortunately at the beginning of the year I slipped and injured my hip, which subsequently meant I needed an operation for a new hip which I eventually got in November. This meant I was out of action behind the bar, although I could still do the admin. Never my favourite part of the job.”

She adds, “The sheer diversity of people that you meet in licensed trade, and at the different types of etablishments, made my working life a very interesting experience and 99.9% of people you meet are very nice. If you are interested in them, they will be interested in you.”

After The Clarendon was bought by Bass, Elaine went on to work in a variety of their units, but always as a Manager. She says, “At Bass they trained you within an inch of your life. If there was a course to be gone on you went on it. At the time I thought it was a bit overkill, but now I realise how invaluable it was. There were lots of aspects of business that I learned at Bass that you wouldn’t learn in the free trade ie how to balance a P&L.” She continues, “The general training you got was excellent but I never really had anyone who trained me on a one-to-one basis. We just watched and saw how older managers behaved, and I would

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A LEGE IN HER LIFETIM ask them what they thought at one of the regular social evenings.

Then we also had monthly meetings with other managers in the group – for instance Dave Smith of The Horseshoe was a icon in my day and he was always happy to give advice. There was a lot of camaradrie then, I think today it is different in managed houses because your colleagues are much further away.”

Elaine ended up staying with the company through its takeover by Six Continents, M&B and latterley Tennents. Her role was termed ‘Business Builder’, but the reality was that Elaine was sent in to rescue pubs. For instance she worked in The Allander in Milngavie, which Bass had just refitted, and run as a stylish venue called Illusions. But when, after 18 months it didn’t really work out, they rebranded it The Allander – a more traditional outlet and brought in food – that’s when Elaine took it over. She says, “It was my job to turn it around. Milngavie had a village atmosphere and the people were charming but the pub needed a kick to get it off the ground.”

Elaine duly obliged. And the next pub to get her attention was The Three Craws in Jordanhill. It was a new build. Says Elaine, “It had received a lot of resistance from locals who didn’t want a pub in their own backyard. I eventually managed to win people around with community focussed events in the pub.”

Elaine’s last pub for M&B was the Lord Lounsdale in Paisley.

She says, “It was very different to the other two and while I was there the pub was rebranded as a Sizzler which was definitely a challenge.”

In 2005 Elaine became master of her own destiny when Colin Beattie asked her and Billy to take on the Ben Nevis in Finnieston.

She says, “It was a gentleman’s agreement, in fact we didn’t even

BY SUSAN YOUNG

END

ME have an official lease until a few years ago.”

She continues, “Again it was a completely different type of pub and I had to get to know whisky.” Obviously I knew a little about it, but I needed to become more knowledgeable and I certainly did that over the years.” She admits in last 10 years her customer base has changed. We used to get a lot of regulars in the afternoon, but over the years that practice has died off.” But she adds, “It’s funny the different time regulars don’t know each other – they come in their own time spot – for instance the lunch time regulars don’t know the early evening regulars, who in turn don’t know the evening regulars.” Says Elaine “Over the years The Ben drinkers have become more interested in quality rather than quantity (of course there are still people that like plenty) but people are definitely more discerning when it comes to what is on offer. Gone are the days when men finished work on a Friday and came to the pub to get slaughtered. There are also a lot more women drinking in establishments. When I started out, and even today, you see it happening with the older generation, ladies will wait outside until the friend they are meeting arrives, rather than coming into the pub on their own. But the new generation of ladies find it much easier to come in by themselves. We have quite a few who do this – some are whisky afficionados, or are taking a breather from their job, and some want to read the paper but not necessarily have an alcholic drink. The Ben is certainly popular with everyone.”

The pub was also one of the first in Glasgow to pin its dog friendly credentials to the wall (much to Colin Beattie’s dismay!) Says Elaine, “We were one of first dog frendly pubs – I have always felt that dogs create an atmosphere in pubs that is relaxing and

friendly and although there are certain folk that don’t like dogs or are allergic to them it does create a nice atmosphere. As long as the dogs are behaving themselves. Of course it is now a definite a trend.”

Another trend that Elaine started was The Ben’s reputation for folk music. She says, “We used to go the The Star folk club many hears ago. When I took over at The Ben we started off with traditional music on one night – a Wednesday, the regulars didn’t want what they call “tidlee dee” every night of the week, but they were happy with a Wednesday, but as its popularity grew so did the number of nights – so we know do it on a Thursday night too, and on a Sunday – the latter has become a big day for traditional music – which has grown massively in popularity over the last 10-15 years. Some nights in the Ben you look around at the musicians and in fact just about the whole orchestra out of The Conservatoire is sitting there. Certainly one of my proudest moments was The Ben winning venue of the year at The Traditional Music and Song awards.”

The Ben is a favourite pub for many with quite a lot of well known people known to visit it. Elaine says there is too many to mention.

But recently news reader Sarah Smith was in, Peter Mullen frequents it, as does Gerard Butler when he is in town. And due to its proximity to the BBC HQ and The Hydro they get some stars too... such as Dolly Parton’s drummer. But says Elaine wryly, “He was just passing the time while he washed his drawers in the laundrette across the road!”

She says, “I will miss interacting with all the folk I have met. The thing about The Ben is it could be a big name walking through the door or the window cleaner I will also miss seeing and catching up with the reps... I’ve always been a fan of Uncle Bob (aka Bob Taylor) I remember him from his Bell’s days. He is always a joy.

He breezes through the door and cheers you up – and always has got a great idea...

If reps just came into regurgitate the company blurb I didn’t really have time for them, and some of the young ones today are really too busy being cool. I said to one recently, “Are you chewing gum?” and he replied, “Yes!” I showed him where the bin was! I suppose I am old school and I do prefer the old school reps. They know what we need from them. Then of course there are the lovelies like Gemma Leisegang – I love her!”

I asked her what advice she had for people coming into the trade.

She told me, “I would advise them to tolerant of people’s attitudes, and gauge their demeanor. People come to the pub for various reasons but if they wanted to get moaned at they would stay at home. They want to be entertained and if they are a regulars they want to be part of what is going on in the pub. I would certainly say to them all live for today. You don’t now when your check out date is.”

Certainly Elaine’s check out date from the Ben Nevis has been and gone. But she always said she wouldn’t be able to fit a zimmer behind the bar at the Ben. She concludes, “I perhaps would have preferred to have done one more year, when I was literally back on my feet, but instead I will be availing myself of sunnier climes and of course enjoying the company of my customers, but on the other side of the bar.” n DRAM JANUARY 2018 13

2018 Q&A THIS MONTH WE ASKED SOME OF THE KEY PEOPLE IN THE TRADE TO TELL US THEIR PREDICTIONS AND VIEWPOINT ON THE YEAR AHEAD. THANKS TO ANDREW MORRISON, SALES DIRECTOR, MAXXIUM UK; JOHN GEMMELL, COMMERCIAL DIRECTOR, HEINEKEN UK; STUART ELLIS, UK SALES MANAGER, GORDON & MACPHAIL; JAMES BYRNE, RETAIL DEVELOPMENT MANAGER, MOLSON COORS; STEVE ANAND, SALES DIRECTOR, INVERARITY MORTON,: ALAN HAY, SALES DIRECTOR ONTRADE, TENNENT’S, PETER RISK, SENIOR NATIONAL ACCOUNT MANAGER AT DIAGEO AND HARRY GREENHALGH ON TRADE CATEGORY MANAGER AT WILLIAM GRANT & SONS UK LTD. IN YOUR VIEW IS THERE STILL ROOM FOR INDEPENDENT OPERATORS TO COMPETE WITH NATIONAL PUB COMPANIES?

ANDREW MORRISON: Absolutely. Key players in Scotland were all at one time independent operators starting with one outlet; Buzzworks, Montpelier’s, Signature, G1, Manorview, Caledonian Heritable, etc – to name but a few. Regional MOs have successfully taken on the National Chains and are often quicker to react to consumer trends.

JOHN GEMMELL: Of course there is room for independent operators. Some of the most vibrant, progressive and customer focused operators are independent. Often free of corporate restrictions and much more fleet of foot, the independent is alive and well. The key remains availability of sites and we are now seeing freed trade operators also taking on leased opportunities and balancing their risk.

STUART ELLIS: Without any doubt, independent operators have the opportunity to offer something different away from the National Operators who will often implement a ‘one size fits all’ ethos in terms of range of products stocked. Whereas the independents can offer more locally sourced range of products, this is particularly relevant with the current growth of Gins but could also be applied to other categories including beer and whisky.

STEVE ANAND: Absolutely, especially in Scotland. The Scottish licensed trade has been built on entrepreneurial independents, and the innovation that Scotland is famed for coupled with the passion, pride and customer service standards, will continue to keep independents at the forefront of the licensed trade. National operators consistently look towards the Scottish On trade for inspiration. The consumer trends of Local, traceable, Social, Premuimisation and Experiential show no sign of subsiding and mean independent operators, who are more fleet of foot than many National Pub 14

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companies, should be better placed to take advantage of trends.

ALAN HAY: There’s absolutely room for the independent free trade to compete with the big pub companies in Scotland. We’ve always maintained a great relationship and supported the free trade which makes up 60% of the licensed trade in Scotland. They set a unique character for hospitality in Scotland and are loved by locals and visitors alike. The independent free trade are often the innovators of the industry, leading the way with new ideas, taking risks and being entrepreneurial, which is something we admire and are always keen to support in any way we can.

PETER RISK: Most definitely. Independent Operators and National Pub Companies both face the same growth opportunity. Growth will come through meeting the consumer need for the right experience, quality and value for the right occasions. Quite often independent operators are more agile and able to meet these needs quicker than the National Pub Companies.

HARRY GREENHALGH: Yes, we believe the market is very competitive but there is still room for IFT accounts. This has been evidenced by IFT accounts growing by +£41.6m (+1.5%) over the last year. It is important for independent operators to play within growth areas of the market and have an offering in; Premium Gin (+23.1%) and Malt Whiskey (+6.8%).

SHOULD LICENSEES DO TO KEEP AHEAD OF THE COMPETITION IN 2018?

ANDREW MORRISON: Understand what consumers need and what the consumer trends and drinking trends are not just now…but on the horizon. Never compromise on customer serve and retail standards and invest in staff training – they are the biggest influence in your bar.

JOHN GEMMELL: Have a very clear digital strategy.

The world is changing fast. We used to say that

From top: Andrew Morrison, Sales Director, Maxxium UK; John Gemmell, Commercial Director, Heineken UK; Peter Risk, Senior National Account Manager at Diageo.

James Byrne, Retail Development Manager, Molson Coors;

the customer journey started outside of the pub, but it is now often on the phone. It is not enough to just have a web site or Facebook site, you need to have a clear plan on how to capture customer insight and convert it in to a trading advantage.

Taking advantage of true customer intimacy can be enhanced by technology.

STUART ELLIS: Continually reviewing products across all categories and being aware of what’s hot and what’s not, utilising the research and knowledge offered up by their suppliers is key to ‘keeping ahead of the curve’, these guys are there to help. As well as having a ‘core’ range of product, it’s important to keep each category fresh by continually reviewing new entrants to the market and understanding what their point of difference is and what that allows you to offer your consumers. Being independent makes you nimble and able to react to ‘new’ in vogue products quicker than the National competition.

JAMES BYRNE: Consumers are going out less, but spending more when they do. Offering drinkers a range of products across categories can ensure repeat purchases. Ensuring the experience is high quality can also encourage word of mouth; ensuring draught products are looked after with regular line cleaning and are served in a clean, branded glass.

STEVE ANAND: Licensees should continue to look at range and offer serves & experiences that customers cannot easily replicate at home.

HARRY GREENHALGH: With people facing growing economic pressure on their disposable income, they want to make sure they really enjoy their experiences when they do choose to spend. So getting the drinks offer right is key, especially with premiumising consumer tastes, but looking at other aspects of your offer, from food to activities and service, is also important.

ALAN HAY: Drinkers are discerning, knowing what they like, but often open to trying something different. When it comes to ranging, it’s about striking a balance between staples like Tennent’s Lager, Magners and Caledonia Best but also having options from around the world like Heverlee, Menabrea or Pabst Blue Ribbon.

PETER RISK: With consumers increasingly demanding better quality experiences, delivering superior service is now crucial to driving incremental sales. Under-par staff training or bar set-up not only affects profits but can also result in poor quality drinks and customer dissatisfaction. Improving staff knowledge, speed and efficiency will allow licensees to deliver a smooth service each and every time, to enhance customer experience and drive sales.

Consumers are increasingly interested in provenance, ingredients and the stories behind products and brands. They also seek out options which offer some form of customisation or combinations that they might not expect to see.

The Spirits category is able to tap into all of these – it is full of possibilities and therefore offers a real opportunity for licensees to drive spend in their pub or bar. Licensees can ensure that their outlet exceeds their competitor’s offering and make the most of any occasion by stocking up on must-stock premium variants as well as a wide range of the best-selling brands.

With 84% of UK adults using social media and with lots of people using the internet to find a venue, having an online presence has never been more important. As well as using it to recruit new customers who are looking for inspiration on where to go, digital channels are great for engaging with customers and getting feedback on your offer, all in a very cost effective way.

2018 will see several key sporting events including the Winter Olympics, Rugby Six Nations, Commonwealth Games and FIFA World Cup providing a profitable opportunity to drive customers into outlets. Licensees can inspire customers by shouting about sporting events with promotions inoutlet and with the help of social media ahead of the fixtures. Taking table bookings or advertising sports packages in advance is a simple but effective way of positioning pubs as a sporting venues during these key periods.

WHO MADE AN IMPRESSION ON YOU IN 2017 AND WHY?

ANDREW MORRISON:Compass group in Edinburgh, a small independent group who have been around for a number of years but growing in the last few DRAM JANUARY 2018 15

2018 Q&A years with more outlets coming on board…..they are competing in the Capital alongside some established operators, National chains and more recently some high profile London based MOs….. what they do is simple –Quality Food, Great surroundings, great drinks and really know the target consumer and how that differs per venue – they also confirm what there is still room for independents.

JOHN GEMMELL: Really impressed with what Punch Taverns have done. They have significantly changed how they have been perceived in the trade. They have become much more professional and have embarked on some excellent capital expenditure projects, which shows a real commitment to the On Trade in Scotland.

From February onwards many of those pubs will join together with Star to form a unique and progressive pub company committed to great Scottish pubs.

STUART ELLIS: I would say Wetherspoons with their pricing policy which (particularly within city centres) encourages a meeting place for after work drinks etc. having a fair price that is not premium encourages consumers to start their evening at these establishments.

JAMES BYRNE: Brewhemia : A spectacular arrival on the Edinburgh Scene and Rabble : Brilliant and exciting refurbishment.

STEVE ANAND: The Citizen, Glasgow has impressed.

An ambitious plan to deliver a differentiated concept on the door step of one of your existing outlets is a brave move but the Citizen has captured drinkers and diners imagination without cannibalising existing business. Six by Nico has also really impressed me this year with amazing food and wine offering, engaging and original themes changing every eight weeks.

ALAN HAY: Given C&C Group’s new relationship with Admiral, I’m looking forward to working with the team at Admiral in the year ahead to maximise the combined capabilities of our businesses for the benefit of Scottish drinkers PETER RISK: I would flag up Lisini as a standout for their efforts with Angels in particular. A complete rebrand spending a substantial amount of investment on a refurb to bring it in line with any top city centre venue. Moreover the attention to detail that went into the project has really impressed me.

The venue is packed every day and it’s clear to see why. From day one they put a strong emphasis on 16

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the importance of brand partnerships. It had to be the right brands for their venue and consumers.

They employed the services of L.A Consultants as well as taking on board advice from the likes of Diageo, BBF and HUK. Staff training and quality was top of the agenda and it really shows. Everything from the layout of the rooms, to the ergonomics of the bars, from glassware to drinks menus, is of the highest quality, and has been carefully planned to maximise the consumer experience.

HARRY GREENHALGH: Manorview Hotels due to their rapid growth in recent years and the amount of work they do for charity. They recently raised £19k for a sports charity for kids from deprived areas. Also the recently launched profit share scheme for their staff (HeartCount) is a fantastic way of motivating and rewarding their staff. Macmerry 300 Ltd in Dundee (Phil Donaldson). They have gone from a one venue operator at the end of 2016, to a 4 venue operator, with further future openings planned. They have been disruptive in their thinking with the venues, bringing Dundee its first speak-easy, Draffens, and have been quick to react to Dundee’s ever growing, and increasingly diverse market. Stuart McCluskey (Bon Vivant Group) and Mike Aikman (Bramble Group) for being hugely influential in bringing Tales of the Cocktail to Edinburgh in 2017. This really highlighted the cocktail expertise of the city and helped put Edinburgh globally on the map for having best in class cocktail bars and mixologists. Mark Fraser and Mike Spink (Compass Group, Edinburgh) for the fantastic growth of their Chop House Restaurant concept and more recent opening of the White Horse Oyster and Seafood Bar in November 2017. Mark and Mike first opened Sygn in 2004 and have grown to 6 Edinburgh based venues in 2017 with a further Chop House in development for 2018.

WHAT ARE YOUR PREDICTIONS FOR THIS YEAR?

ANDREW MORRISON:Bourbon is the next category to see the type of acceleration we have seen in Gin. Whisky to continue to grow with consumers becoming more inquisitive and experimental.Casual Dining / Food occasions to continue to dominate why people visit the on trade. Maxxium to become the partner of choice in Scotland.

JOHN GEMMELL: MUP will come in to play, with more of an impact on the Off Trade. Gin will continue to storm ahead in Spirits. Craft beer will continue to

From top: Stuart Ellis, UK Sales Manager, Gordon & MacPhail, Alan Hay, Sales Director On-trade, Tennent’s, Steve Anand, Sales Director, Inverarity Morton,

grow and spread interest in beer, although there are clear signs that it is beginning to mature. Customers will need to pay particular attention to ranging and brand profitability. The other one that I expect to see is signs of premiumisation in Draught Cider. I remain very confident that the on trade remains in good shape.

STUART ELLIS: Similar to last year we expect gin to continue its growth, locally sourced product will become more and more relevant particularly in the gin category. The ‘buy less buy better’ phenomenon continues particularly within the single malt whisky category as consumers become more and more savvy about what they like and where they want to experiment with new flavour profiles from different distilleries JAMES BYRNE: Great quality venues, with a range of brands and a story to tell will continue to go from strength to strength in 2018. Cheers to that!

STEVE ANAND:Seasonal and rotational products in every drinks category will become increasingly prominent. We will see greater interest in Wines from lesser known grape varietals and countries as drinkers look for new taste experiences.

ALAN HAY: Last year we saw innovation across the licensed trade lead the way, whether it is the types of drinks on offer or the way in which the industry runs. We are witnessing increased usage of digital initiatives across the licensed trade.

Services such as MyTennent’s were introduced in 2017 with the sole purpose of providing licensees with a single digital hub to aid the running of their business. In terms of drinks trends, we’re confident that premium serves will continue to grow, and in particular tank beer. In the last few years, consumer interest was piqued when tank beer took a resurgence and we were delighted to install our first tank dispense system in nearly three decades at The Citizen in Glasgow, serving consumers brewery fresh pints of Tennent’s Lager, something we’ll be looking to grow in 2018. We also expect craft to continue its growth, so stocking a brand like Drygate allows operators to tap into this growing trend and capitalise on the opportunity to sell drinks which often sit at a higher price point.

PETER RISK: The trend for premiumisation is still ongoing. We have seen premium spirits experience double-digit growth and drive total spirits performance, which really demonstrates that people are happily trading up in their purchases.

Young people are drinking less, but they are seeking higher quality in their purchases – serves are going through a “make-under”. Wow-factor cocktails will always be sought after but lately, bartenders and mixologists are going back to basics with simple, no frills cocktails, focusing on quality spirits and making consumers think twice about what’s actually in their glass. We expect to see Gin continue to surge in popularity due to the improved quality, diversity, and larger variety of mixers on offer – with the average pub now stocking four Gin brands on their bar. Similarly, we’ve seen a shift in the last few years away from malt whiskies carrying an age-statement, to more flavour-led products which are more diverse.

HARRY GREENHALGH: Continued movement towards premium products, alongside evolving cocktail menus in wider ranges of outlets Influence on the on-trade of key food and health trends like vegan/vegetarian eating, super-ingredients, and cuisines of the world. Success for venue types that combine multiple dimensions like food, drink, and social fun, like outdoor market-style nightlife spots

AND FINALLY WE ASKED STEPHEN MCGOWAN OF LICENSING LAWYERS TLT WHAT HIS PREDICTIONS FOR THIS YEAR WERE...

2018 will be a big one for retailers when the minimum price starts in May. It will be interesting to see how LSOs are asked to check that the minimum price is being observed and if this will impact on their other duties. Also look out for possible further restrictions being debated such as a ban on alcohol advertising connected to sport, separate tills for alcohol in shops, and possibly more. Later this year all the licensing boards will be implementing new policies. There are already some suggestions that certain boards might be interested in changing licensed hours for pubs and clubs so this could be of benefit to some on trade operators. I also expect most boards to put in more focus on home delivery of alcohol which is a controversial topic at the moment. n DRAM JANUARY 2018 17

NEW YEAR G EVERY YEAR THE QUEEN HANDS OUT NEW YEAR HONOURS AND WE DO OUR VERY OWN VERSION – APPLAUDING THE PEOPLE AND THE COMPANIES THAT HELPED MAKE 2017 MEMORABLE... FOR VARIOUS REASONS!

GONG DANCING GONG I never realised that James Mortimer of Lynnet Leisure had a hidden talent... dancing.

But I saw it for myself at a birthday party last year, when he waltzed the light fantastic to a dance track. So he is this year’s recipient of the Gong Dancing gong! I can hear Strictly beckoning!

WANT THE ‘I ONLY YOU’ GONG H IT W E B TO e getting easy for m at th in t no It’s a weekend work... but od go a e away from lik rry seemed Broughty Fe a wee visit of course d an option atory! Now lig hor is ob to the Anc tch up with cting to ca I was expe (right) but t ar Stew owner Jeff g was to in n’t expect what I was nockburn an B e th by be ambushed ft) of the (le ue hn McC brigade... Jo tourage – s and his en Tartan Arm ganised a or ly al cident he had coin y Ferry ht t to Broug pub day ou er Bay rm fo g on t al and brough uir as m ng Alan Lo City Roller ade for m it y sa st well. Let’s ju ternoon. g and fun af an interestin

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THE SABBATIC AL GONG Ken, Kenny, Kenneth ... McGowan retire d from Star Pubs & Bars last yea r after a long tenure with the company but as I am sure you agree he is far too young to hang up his socks.

So I would ima gine he, after a few month s spent getting fit, playing golf and travelling, might be in the mood for some con sultancy work in 2018. He has, he tells me, being doing some coaching and mento ring, and not just in the art of enjoying a pint!

LONG LUNCH GONG Well, we all know that I like to talk, but when Malcolm (SimpsInns) Simpson and I met up recently – we managed to extend our lunch into the early evening, which is my record this year. I’m not sure if it is Malcolm’s... but nevertheless, he gets my Long Lunch Gong – because over a very enjoyable lunch we put the world to rights and I also got a great interview for our Hotel magazine.

GONGS

DRAM

THE NEW TOP DOG GONG Last month Stephen McGowan, partner and head of licensing (Scotland) at TLT, received a specialist accreditation from the Law Society of Scotland in liquor licensing law in recognition of his extensive and wide-reaching skills and experience in this area. He is the first to be accredited since 2011 and at 38 is the youngest solicitor ever to be accredited for this specialism – only another seven licensing lawyers have it. The news follows Stephen being elevated to ‘Leading Individual’ in the independent legal directory Legal 500 and retaining Band 1 status in Chambers and Partners this year.

He is also in the running for the “Lawyer of the Year Award”... he would get our vote!

H GONG

JA HALLELU

t her geon finally go r Nicola Stur s after the te ok is bo in e M t ut at rs e st Our Fi itiative on th in So now, g l. in ga ic le pr minimum reed it was ag nd la e um Unit th im t in ooted, Min highest cour it was first m It will r te it. af un s r ar pe ye p only five oduced at 50 tr in be to t Pricing is se . fect from May come into ef

GONG FOR BEARD OF THE YEAR Beards are not just for the young hipsters but the slightly older hipsters too and Malcolm Binnie is certainly flying the flag! Here’s hoping the Falkirk restaurateur, who is rolling out his Mexican Habaneros brand, doesn’t disappear under the weight of it!

THE HARD WORK PAYS OFF GONG Mario Gizzi is one of the hardest working people I know. I can’t remember who said, “I never dreamed of success. I worked for it.” But Mario could have written it! He and business partner Tony Conetta, another hard worker, opened The Citizen this year, but other ongoing plans include a 200 seater restaurant in Edinburgh and an aparthotel in Glasgow to add to their growing business empire which includes the DiMaggio and Cafe Andaluz chain of restaurants, as well as Barolo, Anchor Line and The Atlantic. But that’s not all by a long chalk, as well as various property interests they are also involved in several ventures with Paul Sloan and have just bought a property in Arrochar. With all that in mind, you would think that the duo would not be as visible in their premises – but that is far from the case. You are likely to see, one or both of them, in and around their venues – talking to their customers and ensuring guests have a good experience.

I totally take my hat off to them.

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NEW YEAR GONGS WOW OF YEAR GONG

RECEPTIO NIST OF THE YEA R GONG Th

Castle Leisure Group (CLG) invested more than £2m turning the basement of the old Scotsman building into Brewhemia a really phenomenal space. The multi-faceted venue which covers a massive 29,000 square feet, which makes it the largest venue in Edinburgh, incorporates German, Czech, Italian, French and Scottish influences. It was probably the most talked about venue all year.

– it most definitely deserved the Wow Gong!

is goes to the recep at Inverh tionist ouse Disti llers who can rhym e off the companie full produ s ct range.

SMOOTHIE OF THE YEAR GONG If you have met Mark Thomson of Wm Grant you will know exactly what I mean. Glenfiddich’s brand champion knows exactly how to turn on the charm. Whether he is introducing new bartenders to whisky or speaking to Glenfiddich customers, whether on stage or on social media...he is smoothness personified. Since his return to Scotland he has certainly made an impact... watch out Ken Lindsay of Chivas – you’ve got competition!

SERENDIPITY GONG This has to go to Emma Brown of Guide Dogs for the Blind – who sent me a request to run an article in one of my magazines.

She promotes access for guide dog owners to services, such as hotels, restaurants and pubs, as unfortunately there are still reports of people being turned away because of their guide dog.

She sent me the request the same week I managed to detach my retina... I know just how it feels to be partially sighted (albeit only for a month) and I can tell you it wasn’t much fun.

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TREND OF THE YEAR GONG

This has to go to Dog Friendly Pubs . We had mor e votes for D og Friendly Pub of the Year th other catego an for any ry and ther e was even fie rce competi tion when we as k for volunt eer doggie judg es. The win ning pub was Sa int Luke’s & The W inged Ox. But there is hardly a wee k that goes by when a pub owner does n’t let me kn are dog frie ow that they ndly.

2 Alexandra stree, Airdrie Ml6 OBA

TIPSY COW DESIGN FOCUS

W

hen business partners Frank Cogan and Martin Mackay of Bozz Co Inns Ltd embarked on their latest venture – The Tipsy Cow in Airdrie, Lanarkshire – they knew exactly what sort of place they wanted it to be.

The aim was to create a space that would not look out of place in Glasgow or Edinburgh, and to present a modern take on the venue’s original incarnation as an iconic Black Bull Inn. The new name was inspired by American bar names while the new logo – of a bull’s head – is a nod to the building’s history. It was designed by Frank’s son, Paul, 22, who is also the manager.

Martin, 47, says, “We got the keys at the start of November and opened about three weeks later, so what we did was mostly cosmetic really.

“The original interior was alright but it was very dark and we had a really clear vision of what we wanted to do with it. We threw out a lot of good stuff in the end because it didn’t fit with how we wanted it to look.

“We wanted a big open space with nice high ceilings and we wanted to hit the coffee market during the day with cake and scones and then flip it into a cocktail bar at night, somewhere you can have a nice meal in the Brasserie, which is aimed at couples, parties of friends, that sort of thing.

“We wanted to create a place that you could literally pick up and put in any town or city centre and it would fit in.” Frank, 53, adds, “You get the same values in here as you get in the town in terms of service and so on – you don’t need to go into town for that. We’re already in the middle of a good drinking circuit. Airdrie is one of the best towns in Lanarkshire.”

The pair, who worked at Belhaven together before setting up their own business, are well placed to know. They already have another venue in the town, The Cellar Bar, which is just a stone’s throw from The Tipsy Cow. And they also have The Bell Mill Hotel in Bellshill, The Stewart Inn in Stepps, near Glasgow, and The Foundry in Bathgate.

BY ANNABELLE LOVE As soon as you walk into The Tipsy Cow, the overwhelming sense is of an open, light and airy space, with a relaxed feel to it. Large windows along the side of the building flood light into the entire area, while the white brick tiles behind the bar – which has been completely refurbished – bounce it back into the room and give a cool, modern feel.

A huge 7ft-wide sash window at the front of the building actually opens right up – and will be a hit with customers in the warmer summer months.

The old sandstone and brick walls have been left exposed, and wallpaper around the bar area is printed up to look like distressed Victorian-style tiles.

The ceiling is painted in grey and a light sage green, while the floor is wooden – all very easy-going, natural colours and tones.

Five glass lights suspended above the bar keep it light and bright, while a series of old wooden vegetable boxes turned sideways and stacked on the wall behind for wine bottles contrast brilliantly with the crisp, modern look of the glass shelves on which the spirits are stored.

The bar is topped with slate recycled from snooker tables and the front of it is panelled in wood. Again, echoing the wallpaper’s theme, large vintage-style tiles have been used on the floor around the bar.

The bar stools and chairs are upholstered in distressed brown leather, while the banquette seating at the tables is in a darker brown.

Bar stools at the window are in copper and topped with lustrous dark wooden seats, while there are lower-height stools in polished copper.

An eye-catching ‘FOOD’ sign on the wall at the main window was inspired by similar items on Pinterest – and created using a bike from a charity in Glasgow that recycles old models.

Moving through to the Brasserie at the rear of the venue, the tone of the decor changes subtly – the space has a more sophisticated feel.

Again, this is very much in keeping with the dining menu, which includes mains DRAM JANUARY 2018 21

DESIGN FOCUS

Congratulations to Frank, Martin and Paul on their new venture.

We are sure it will be a great success.

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like venison and haggis Wellington with wild mushroom skirlie and Port jus and roast monkfish with ginger ribbon vegetables.

There is banquette seating on either side of the dining area, with small tables set for two to four people as well as wooden topped round tables which seat up to six, for larger groups.

The colour palette is subtle – with slate tiles on the floor, and chairs upholstered in a mix of brown, teal and light lime green. On the walls, exposed brickwork gives way to flock wallpaper in taupe and blue, etched with fabulous peacocks and butterflies.

Several paintings by renowned McCoo artist Steven Brown hang on the walls and an original Victorian fireplace sits in the corner of the room as an additional feature – although it is no longer in use.

Much of the inspiration for the look of the venue came from Pinterest, but Martin and Frank also worked closely with Stephen Paterson of Burns Interior Design in Glasgow to make sure they got the £70,000 refurbishment just right.

Martin says, “This is a completely different offering to The Cellar Bar. Airdrie has a lot of other good offerings already and there is no point doing the same as them – we wanted to do something a wee tiny bit different.

“We told Stephen the idea we were looking for, he came back with some suggestions and we picked out what we wanted.

“We were very specific with what we wanted done – so it wasn’t as though we came in and changed our minds about things.

“The name was inspired by bar names in America – I was Googling them at the time – and it felt right as it retains a touch of the original while bringing things a bit more up to date at the same time.

“We are really pleased with the look of the venue, the general ambience. You could come in here and sit with your sister, your husband, have breakfast or a piece of cake, or meet up with friends and their kids – and that’s exactly the kind of market we were looking for.”

They currently have around 70 covers in total, with 36 in the Brasserie and another 34 in the cafe bar area.

Much of the furniture came from Andy Thornton in Leeds, the crockery, cutlery and sundries came from Colbrook Supplies Direct in Chapelhall, while local firm A Hardie Signs, of Airdrie, did all the signage.

When it comes to suppliers of food and drink, Frank and Martin are happy to look to further afield – with meat from Rodgers of Partick and fruit and vegetables from Premier Produce at Glasgow Fruit & Vegetable Market.

Frank explains, “Suppliers that you would find supplying to people in the West End of Glasgow, you’ll find supplying us here too.

“All those comparisons that are made with the town, we tick all of those boxes – wine selections, cocktails, ambience.” n

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WWW.GORDONANDMACPHAIL.COM DRAM JANUARY 2018 23

Congratulations to the Treehouse team on the launch of another successful Buzzworks venue

Waverley House, 16 Lawson Street, Kilmarnock KA1 3JP Tel: 01563 573 200 Fax: 01563 530 220

www.stevensonsayr.co.uk

Delighted to be Buzzworks Bespoke Furniture, Kitchen and Bars Contractor at the Tree House, Ayr.

www.transitioninteriors.co.uk

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DRAM JANUARY 2018

Stevensons (Ayr) Ltd were happy to be involved in the polishing and upholstery works for yet another Buzzworks project.

Wishing The Tree House continued success.

5 Old Bridge Road, Ayr, KA8 9SX Tel/Fax: 01292 268369 Email: enquiries@stevensonsayr.co.uk

Specialist Installations | Bars | Restaurants | Cafes

THE TREE HOUSE 65-67 Sandgate, Ayr

DESIGN FOCUS

BY SUSAN YOUNG

T

he Tree House in Ayr re-opened at the end of last year after a £400,000 transformation by owners Buzzworks. The restaurant, which has been owned by Buzzworks for the last decade, now joins the group’s House brand venues after a slight alteration to its name (it was formerly known as the Treehouse).

The venue, which is situated on a prominent corner site in the Sandgate, now appears bigger, lighter and much airier following the transformation which has seen the restaurant’s design brought into line with its sister venues which include The Mill House and The Corner House – all of which have been designed by Jim Hamilton.

The restaurant’s capacity has increased to 100 covers, with the addition of stylish booth seating and an exclusive private dining area for up to 20 guests situated in an area which was formerly the venue’s bathrooms. They have now been moved through to the back area of the restaurant, on the way to the outside area which is itself currently undergoing a transformation.

The entrance has been reconfigured and instead of coming directly DRAM JANUARY 2018 25

DESIGN FOCUS into the restaurant there is now a small gateleg at the door, which takes you to the right and then left into the main bar area.

To the right as you come in there is a feature wall – a wooden framed glass partition which separates the private dining area from the main restaurant. During the day, however, this area is also utilised for diners. It features an exposed stone wall and a black and white tiled floor, a faux fireplace with bric-a-brac on the wall above.

This area looks like it has always been there, despite the fact it has just been created.

The bar has now become a feature in its own right – stretching almost the length of the wall, and the wall of the bar is now vertically tiled with Mediterranean-like white and tiles – while the back gantry shelves have all been refreshed and have been back lit with a refreshing neon green light (which no doubt changes colour) with the glass wear suspended on a rack above the marble-topped bar.

Directly opposite the bar there are two large high booths – upholstered in deep red leather and accompanied by dark green 26

DRAM JANUARY 2018

upholstered stools – these booths present customers with the perfect opportunity to survey all that is going on at the bar. This area also has a few posing tables. The height difference between this furniture and the tables and chairs in the main restaurant area is quite clever because it gives you the impression that the area beside the bar area is raised, but it is an optical illusion as the whole restaurant is at ground level.

The ‘tree’ feature in the original restaurant has been totally removed and a wall has been also been removed to create an open, spacious dining area. However the foliage element of the original Treehouse has not been completely removed, instead the new Tree House features lots of bird cages suspended from the ceiling decorated with greenery. Inside the smaller cages are battery-operated candles, while two larger feature bird cages are roped with fairylights. The latter hang above the two raised booths.

The main dining area features large glass windows but at its centre there is a large semi-circular booth which has been upholstered in

brown leather. This matches the fixed seating along the back wall, but above the booth instead of windows, there is a large statement mirror. Some of the tables have white marble tops, while others are copper and some are wood. The seating is primarily gray and green in colour. The mix of colours is very contemporary as is the mix of finishes on the walls.

Some areas have tongue and groove while the main dining area also features red sandstone exposed brick. The wall to the right of the bar has been covered with vertical wood strips with an uneven surface – the walls to the toilets and outside area have been treated the same way – hanging off the wall beside the bar are various plant pots with more greenery.

However to the left of the bar the wall is tongue and groove and this has been painted a matt black and here framed pictures of black and white foliage give a completely different look. This wall is separated from the open kitchen by a mirrored wooden framed partition which reflects the light which streams through the windows.

The whole refurbishment has been done to a very high standard with Transition Interiors the main contractor on the job with Stevensons of Ayr the upholsters kings Murray Timber was responsible for the distressed white oiled oak flooring which has a ladder effect that stretches throughout the main dining and bar area.

Says Buzzworks Chief Colin Blair, “We wanted to give Ayr town centre and the local community a venue to enjoy and be proud of and all of our changes have been made with our customers in mind.”

Certainly the new contemporary design seems to be going down a storm. We visited on a Tuesday morning and the place quickly filled up with diners of all ages. The atmosphere was lovely and the service first class. Once again Buzzworks have created an establishment that wouldn’t look out of place in any town or city in the land.

Next on the agenda (next month) there will be a bar alongside The Tree House. Watch this space. n DRAM JANUARY 2018 27

STEVEN BAXTER 1968 – 2017 OBITUARY

S

teven Baxter was a well kent face in the Scottish licensed trade and his death at the age of 49 has left his friends and colleagues shattered. He suffered a heart attack in hospital not long after being diagonsed with cancer. Steven, the son of Rangers and Scotland legend Jim Baxter who moved into the pub game after his football career, followed his dad into the licensed trade.

I first met him when he was working at The Thistle Hotel in Glasgow more than 20 years ago, in fact he helped us with the very early DRAM Awards. He also worked for James Mortimer at Victoria’s.

James comments, “Steven worked for me at Victoria’s when it was at its height and he was a young man. He was great with the customers and loved to meet and greet them. At the time Victoria’s was a favourite haunt of Rangers players and Steven really looked after them. He was a gentle giant – he had both height and posture – you couldn’t miss him.”

Over the years he was involved with various business ventures – which saw him running The Gairdiners Arms (which he changed to Bar Bax) and the Old Toll Bar. And for a while he went worked for an estate agents. But for the last few years he had been working with the likes of Seventh Heaven and Da Luciano’s in Bothwell.

He was a very sociable character and was often to be seen at sporting dinners and such like. He enjoyed the sun and travelling to sunnier climes such as Las Vegas, Marbella and Portugal. He

was also known to enjoy a game of golf and recently took part in the Nordoff Robbins tournament as part of Seventh heaven’s team. According to rumour the team always managed to win... no matter how well they played... even when they left early! Says Donald Macleod, “My best memories of him will be at the golf... the team was very charitable and they always played a good… well at least a sort of form of golf! But seriously Steven was a great big guy.

He was one of these guys that always liked to know how business was in other premises – and he would walk up and down Sauchehall Street checking out the competition and chatting to everyone. But he was certainly nobodies mug!”

Bob Taylor, aka Uncle Bob, who played golf with Steven tells me “Last time we played at Marr Hall I drove the ball into the bushes, and next up was Steven he also drove the ball into the bushes. Up piped the commentor “Steven always does what Uncle Bob says! I will really miss him.”

While John Gilligan of Tennent’s commented, “I’ve known Steven most of his working life. We was a great mine host. He had a lovely manner and a lively personality. He was very good at his job and was an all round great guy.”

He is survived by mum, Jean and older brother Allan. His funeral was very well attended with a host of well-known figures from the world of football and beyond paying their respects to the youngest son of one of Scotland’s greatest-ever footballers.

Steven pictured with Alex Ferguson 28

DRAM JANUARY 2018

ROUND UP A BRAND NEW ERA BEGINS IN THE KITCHENS AT BALBIRNIE HOUSE Balbirnie House Hotel has appointed a new Executive Chef – Chris Hazelton. Having started his career cooking in Balbirnie’s kitchens 11 years ago, Chris now steps into the role leadership – a local lad who has done tremendously well!

When the role of Executive Chef was advertised in summer 2017, there were almost 70 applicants, from across the world. Balbirnie MD Nicholas Russell says, ‘It was amazing for our brigade to receive so many applications from so many accomplished Chefs, and we all wish Chris every success.’

Chris has said, ‘It is truly wonderful to be returning to Balbirnie House Hotel to step into the role as Executive Chef.

I could not be prouder of the fact that I am coming home to look after the kitchens where I started my career.”

Chris began his career at Balbirnie House Hotel aged 23, he spent two years with the hotel. With the following years spent gaining experience at the Seafood restaurant at St Monans, under Chef-owner Craig Millar and almost 5 years at St Andrews Links Trust working under Chef Ian Macdonald, a former Executive Chef from Balbirnie. Chris then went on to spend 4 further years in charge of the kitchens within two of Scotland’s most vibrant country house and resort destination properties – Houston House and Peebles Hydro.

HAWORTH JOINS BENROMACH Benromach Distillery has added to its team with the appointment of an assistant distillery manager Jessica Haworth.

Jessica has lived in Forres for the past four years and is originally from Colchester. She studied Brewing and Distilling at HeriotWatt University in Edinburgh before moving to Crisp Malting Group and later Diageo, where she gained knowledge and experience in both the operational and technical aspects of the malting and distilling processes. She will be responsible for daily distillery management and operations while also supporting the team in the delivery of new and innovative projects for which Benromach is famed.

Jessica, who has worked in the whisky industry for eight years, added “I was attracted to the role at Benromach as I have long admired the distillery’s commitment to the handcrafted techniques and time honoured methods that have been handed down through the generations. I love being hands on and I am already enjoying learning about the true and traditional Benromach way.

NEW GM FOR MURRAYSHALL HOUSE HOTEL Murrayshall House Hotel & Golf Courses has appointed Nigel Bird as its new General Manager. Nigel has a long history of working with luxury venues having spent one year as General Manager at the five star Ackergill Tower and two years managing the four star Lodge on Loch LomondHe comments, ‘I am delighted to have been bestowed the privilege of managing this fabulous property and golf courses and to taking it to its next stage of development.’

Murrayshall Hotel is currently undergoing a major refurbishment programme which is progressing well.

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: news@mediaworldltd.com w: dramscotland.co.uk Editor Susan Young • Chairman Noel Young • Editorial Annabelle Love, Mairi Clark, Bev Lyons • Advertising Sylvia Forsyth • Production Lorraine Gourlay • 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.

DRAM JANUARY 2018 29

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