Dram 330 March 2018

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DRINKS RETAILING AND MARKETING

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DRAM MAGAZINE ISSN 1470-241X

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MOLSON COORS PARTNERS WITH KING TUT’S

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DRAM DRINKS RETAILING AND MARKETING

WELCOME There are lots of issues coming up for the trade one of which is the controversy over tied-premises. This issue we put the pro’s and con’s. What do think? Let us know. See pages 14 and 15.

I headed through to Edinburgh to see Malone’s. Rather appropriate considering St Patrick’s Day is fast approaching. It certainly makes an impact on Morrison Street. See page 20 We also take a look at some wines to consider for your wine lists on pages 12 and 13, and we also have some interesting red wine facts.

The BEN dinner was most enjoyable, and it was great to catch up with so many people.

See our special People’s Page on P10.

We also visited the Kirkhouse in Shettleston to catch up with Frank Healy. See page 16.

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

CONTENTS March

FEATURES

12 14 16 20

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RED WINES TO PUT ON YOUR LIST A focus on eight red wines which should whet your customers appetite.

THE PRO’S AND CONS OF A TIED PUB We put the two sides of the issue.

FOCUS: THE HEALY FAMILY @ KIRKHOUSE DESIGN FEATURE: MALONES

We pay a visit to Edinburgh’s new Irish pub.

REGULARS

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2018

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NEWS

All the news from around the trade.

THE BEN DINNER

Some pictures from the evening’s shenanigan.

SUE SAYS

Our own Editor has her say.

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COVER STORY King Tut’s, the iconic live music venue, will be serving up a range of Molson Coors’ beers and ciders from the start of 2018, with Coors Light, Blue Moon, Pravha, Staropramen, Franciscan Well Chieftain IPA, Rekorderlig and Carling Cider all on the bill.

Commenting on the new partnership, King Tut’s Manager Davie Millar said, “When people visit King Tut’s, they get the chance to be part of something special and see the music stars of tomorrow. Having Molson Coors’ quality products in the bar will enhance the overall experience for visitors and we are all looking forward to writing a new line in the Tut’s history books with this partnership.”

James Byrne, Retail Development and Key Account Manager for Molson Coors in Scotland added, “We are extremely proud to bring our unbeatable range of beers and ciders to such a legendary Scottish venue. King Tut’s is without doubt one of the most prestigious outlets in the Scottish trade, with a heritage and reputation like no other. We know that drinkers in Scotland are looking for great quality and choice, and our portfolio brings just that, with a mix of favourite brands and exciting new products to enjoy. The line-up at King Tut’s is always impressive, and we hope music fans will be just as impressed by the new headliners on the bar.”

Pictured on the cover King Tut’s Manager Davie Millar, the other is Anthony Moore who is the Assistant Manager.

COMPASS GROUP ADD 3RD CHOPHOUSE TO FAMILY Compass Group are set to open their latest restaurant in March with the launch of the Chop House at Bruntsfield in Edinburgh. This will be the third Chop House to open since 2015 when the first Chop House opened in Leith.

The Chop House Bruntsfield will be split over two levels with views across The Meadows and Bruntsfield Links. On ground level, the custom-made Chop House bar will take centre stage and will offer a selection of drinks including an extensive wine list, cocktails and locally-sourced beers including their own beer brewed in partnership with Drygate Brewery.

The lower level will house an intimate dining space with seating for 40 alongside the Captain’s Table

which seats 8. On this floor, diners can see Chop House’s signature cuts of beef as they are dry-aged in Himalayan salt and also catch a glimpse of the beef being grilled over hot coal.

The group, run by Mark Fraser and Michael Spinks, also owns Montieths, Sygn and The WestRoom.

Managing Director Michael Spink commented, “We’re really proud of Chop House and what the team has achieved. Since we opened in 2015 it’s been an amazing journey built on the back of a simple premise - cooking the very best British beef over coal. We’ve opened successful sites in Leith and Market Street and we believe that Bruntsfield is a great location for our third site.”

MARR BUYS 172 AT THE CAIRD Jimmy and Karen Marr have bought a new restaurant - 172 at the Caird in Nethergate from Cosmo Molinaro. Marr bought the company through his company City Centre Pubs Ltd. The news comes a year after two companies Park Properties and Park Investments, also owned by the Marrs, were forced into administration due to, says Marr, onerous recovery action

by Luxembourg-based lender Clipper Holding.

The firms owned well known licensed venues including the Playwright and the Taybridge Bar but now Marr has said that he will re-open The Playwright as a restaurant on the top floor of 172 at The Caird. He said, “We are extremely excited about buying 172 at the Caird. We aim to provide a memorable experience for everyone who visits us and look forward to welcoming customers – new and old alike. The Caird will look to set new standards in hosting both local and international visitors.”

Plans for the historical building include the opening of a speakeasy lounge bar to be called, “Capone’s Under The Caird”, a restaurant called The Playright, and he has also just submitted

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a planning application to Dundee City Council to build a brand-new 300 seater conferencing and banqueting function suite to the east and south of the existing buildings. Says Marr, “The conferencing and banqueting facility would provide a much needed boost to the existing provision for such type of venues in the city.

With the V&A opening later this year, we firmly believe that there will be a demand for this, and we also aim to cater for the local community in the West End. We will be working alongside the various community groups to ensure access to local people as well as corporate bodies and International visitors.”

Cosmo Molinaro commented, “Jimmy and Karen Marr know the Dundee license trade and are committed to the city and employing local people. They will keep on all of the staff, and I am confident they are the right people to take the business forward.”

Meanwhile the couple have also just got the green-light from the Council to build a community pub on the site formerly occupied by the Whitfield Labour Club.

NEWS CLUB OPENS FOR JAZZ LOVERS

NG EXPANDS GREY HORSE Paul Ng and his wife Jane are expanding their popular gastro pub the Grey Horse at Balerno, known locally as Mrs Brow’s after the formidable and well-respected former landlady, Mrs Anne Brow. The couple are in the midst of creating a function suite at the back of the 18th century inn which will have a Spring opening date.

The Hong Kong born owner is creating the new space in order to cater for weddings, corporate functions and entertainment. However he was quick to stress that the traditional bar, which sells quality real ales from some of Britain’s best breweries, will remain.

He said, “Customers also regularly come to us from areas within a 40-mile radius of Balerno, and we also welcome walkers from The Pentlands and The Water of Leith, plus cyclists and fishermen who frequent local reservoirs. People, however, regularly ask us about hosting functions and we have decided to invest a significant sum in space at the back of the premises.

Ng has also just appointed John Keenan as the new chef at The Grey Horse.

DID YOU KNOW? As we went to press Cawley Hotels were getting set to open their latest venue in Falkirk called Boardwalk beside the Falkirk Wheel. The bar and restaurant, was formerly The Wheelhouse. The group bought the business from Townhouse Restaurants, and have rebranded and totally refurbished it.

Townhouse Restaurants, now owned by Josie Binnie, opened the venue 11 years ago, and the company closed the restaurant at the beginning of January.

Josie and her team are still operating The Boathouse in Kilysth.

Willie Knox, Cheryl Chadha and Iain Maclean are the trio behind a new jazz club in Glasgow called Blue Arrow. The club, on the site of the former Cocktails & Burgers, on Sauchiehall Street, is a basement venue which boasts colourful wallpaper, wood panelling and red lighting to get you in the mood. Cabaret tables and a small stage complete the effect.

Cheryl Chadha told DRAM, ”It’s all very exciting. There is definitely a resurgence in Jazz music which started in London, and is now emerging here. Over the last few years I’ve been running Jazz nights while Willie and Iain have been involved in the Glasgow jazz festival and running jazz events - we have put our combined skills together to create the Blue Arrow.” She continues, “Our new club is not about one genre of jazz, but lots of different types of jazz - and is lots of young talent out there. On a Thursday, Friday and Saturday it will be ticketed events and we’ve already had enquires from Europe from people wanting to perform - so the word is getting about.” She concluded, “Since we opened we have been surprised by the width of the age-band - we have people from 18 to 80. Everyone is welcome.”

SIX BY NICO’ GOES EAST Chef, Nico Simeone, is set to introduce his ‘Six by Nico’ dining concept to Edinburgh in April when he opens on Hanover Street on the site of the former Passorn Thai.

The new restaurant will replicate his Finnieston ethos – a new six-course tasting menu every six weeks, themed on a different place, memory or idea.

‘Six by Nico’ in Edinburgh will be the third addition to his portfolio, which also includes ‘111 by Nico’.

The 2500 sq foot venue on Hanover Street will house the 70-cover restaurant, and a wine and cocktail bar.

Chef Nico Simeone said, “We have been overwhelmed by the success and the appeal of our first ‘Six by Nico’ in Glasgow, and we couldn’t be more delighted about bringing a completely new offering and dining experience to the people of Edinburgh”.

Six by Nico Edinburgh will have a minimal design, with contrasting grand fixtures and fittings and mood lighting.

The restaurant will feature a modern design open kitchen.

Nico said, “Combining our focus on food and design, we love to create lifestyle dining environments that are dynamic yet relaxed - spaces customers love to dine in”.

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NEWS DRG SEES TURNOVER RISE TO £34.86M The DRG (Di Maggio’s Restaurant Group) has revealed a record turnover of £34.86m and a profit of £5.33m – a 7.5% decrease on last year, due to various reasons which included “wage inflation, the apprenticeship levy and increasing business costs.”

The group, owned by Mario Gizzi and which now includes 24 restaurants and various food court outlets, has also invested heavily in training in order to offset the knock on effect of Brexit concerns, which has increased competition for staff.

Mr Gizzi said, “There’s clearly been a reduction in the number of European workers arriving in Scotland, and tourism and hospitality is one of the sectors that relies heavily on such employees. It’s essential for our future growth plans that we are recognised as an

employer that invests in our people, and which offers them the very best opportunity to improve their skills and have a rewarding career.”

The company which added The Citizen to its portfolio last year, is set to open its £8m aparthotel in Glasgow in the summer. Mr Gizzi said, “We now have four restaurants in St Vincent Place, Cafe Andaluz, Anchor Line, The Atlantic and The Citizen, and, given how well they are performing, we’re confident it will be a very successful addition, especially as the food for the hotel will be provided by our kitchen team at The Atlantic.”

Meantime plans to open a restaurant in Edinburgh’s St Andrews Square have been shelved, with the company opening a 220 seater Cafe Andaluz off the Royal Mile instead.

Patron tequila has been purchased by Bacardi Limited in a deal which puts Patron’s value at $5.1 Billion. The deal means that Bacardi ownership now owns Patron’s tequila, Grey Goose vodka, Dewar’s scotch, and Bombay’s Sapphire Gin. CEO Mahesh Madhavan said, “Adding Patron to the Bacardi portfolio creates a tremendous opportunity for the brand outside of the United States as Bacardi’s international distribution network will help grow Patron around the world, increasing scale in the U.S. and globally.”

ANOTHER YEAR OF GROWTH FOR BUZZWORKS Buzzworks Holdings Ltd, the Ayrshire company owned by Kenny, Colin and Alison Blair, is celebrating another successful year after turnover rose 15.6% (from £12.8 million to £14.8million) and pre-tax profit increased 9.3% to £694,248.

The financial year ending April 2017 marked an exciting period for the company with the arrival of the Corner House in Kilwinning, and a significant investment in its established restaurants including a £500,000 refurbishment of the flagship Scotts in Troon. Since then the group has also refurbished The Tree House in Ayr and has opened The Coach House in Bridge of Weir. It also revealed plans to open a Scotts at Port Edgar Marina in South Queensferry this year.

The annual results also identified a 13% increase in employee numbers (rising from 387 in 2016 to 438 in 2017) as Buzzworks continued to invest in its people through its in-house training academy. The company is committed to developing leaders of the future and heralding the hospitality industry as a viable and prosperous career choice.

For the second year running, Buzzworks was also identified in the Sunday Times 100 Best Companies to Work for in the UK list, propelling itself from 64th place in 2016 to 40th place in 2017.

Kenny Blair, Director at Buzzworks Holdings, said, “Last year was an exciting time for Buzzworks Holdings and as a company we achieved some healthy results; however we are constantly looking forward and our focus is now on how to make 2018 even more of a success as we expand into the east coast and beyond.

He continued, “We move forward with cautious optimism as the sector continues to face challenges relating to increased supplier and staff costs, however, we have managed this well. We will continue to invest heavily in our people and bring them along on this exciting journey, whilst making sure our customers continue to enjoy world class hospitality at each of our venues.”

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BRAND NEWS Whisky

CRABBIES MAKES ITS RETURN Crabbie Whisky has returned to the Scottish whisky market with two special limited expressions: Crabbie 30-Year-Old and Crabbie Eight-Year-Old. They are the first whiskies to bear the Crabbie family name since the 1970s and celebrate the reestablishment of one of the most famous brand names in Scotch Whisky.

The limited release single malts represent the first steps towards the return of continuous single malt distilling in Edinburgh after almost 100 years’ absence.

David Brown, the newly-appointed managing director of JohnCrabbie & Co, said, “With the launch of the new John Crabbie Whisky collection we are honouring his legacy and ensuring his impact on single malts will be felt, and tasted, for years to come.”

SOUTHERN COMFORT BLACK LAUNCHES Southern Comfort Black is the addition to the Southern Comfort portfolio. Using the strapline “For those who want their smooth Southern Comfort BOLD,” the launch campaign aims to engage with younger spirit drinkers’ growing interest in American whiskey. The 40% ABV premium Southern Comfort expression will be distributed by Hi-Spirits in the UK on-trade from this month.

Southern Comfort Black features a new, bolder profile, which say the company, “brings the New Orleans brand’s whiskey credentials to the fore”, while still featuring creator M.W. Heron’s blend of fruits and spices. expects the bolder profile of Southern Comfort Black to have its strongest appeal to men who are seeking out American whiskey.

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AMERICAN RYE INSPIRES GLENMORANGIE Glenmorangie’s first single malt whisky fully matured in American ex-rye whiskey casks, Glenmorangie Spìos, has been launched as the ninth release in its Private Edition series.

Glenmorangie Spìos, (Scots Gaelic for ‘spice’ and pronounced ‘spee-oss’) the Private Edition for 2018, has been inspired

by American rye whiskey. Classic cocktails such as the Manhattan, Old Fashioned, and Sazerac all used rye as their base alcohol when they were first created.

Dr Bill Lumsden, Glenmorangie’s master blender comments, “I have always loved American rye whiskey’s spicy character, and I believed our smooth house style would perfectly complement the nuances of ex-rye casks. The result is Glenmorangie Spìos – a full-bodied, savoury single malt which brings to mind American rye whiskey’s golden age.”

Glenmorangie Spìos is bottled at 46% ABV, and non-chill filtered is priced at £79.

TAMDHU UNVEILS BATCH STRENGTH 003 Tamdhu has brought out Batch 003, the third edition of its Batch Strength series.

Each batch in the series is distinctive and differs slightly in style and strength and is bottled unchillfiltered. Commenting on Batch Strength 003, Iain Weir, Brand Director for Ian Macleod Distillers, said, “We are absolutely delighted to be in the position where we are launching the third Batch Strength expression, following such a busy and award-winning 2017 for Tamdhu.

Previous batch strength versions have attained international praise and commendation and become the choice for whisky connoisseurs and collectors alike.

100% matured solely in the best quality Sherry casks, of which the vast majority are first fill, giving our Batch Strength a strong natural colour, rich taste and a long finish. Our Batch Strength, bottled at 58.3% ABV, is the closest you’ll get to sampling a dram direct from the cask.”

Tamdhu is owned by Ian Macleod Distillers.

Gin

Beer

EDEN MILL PLANS NEW £4M DISTILLERY AND BREWERY

INNIS & GUNN AND TULLAMORE D.E.W. LAUNCH KINDRED SPIRITS

Eden Mill is planning a new distillery and brewery just metres from its current headquarters near St Andrews. The £4m expansion project in Guardbridge will see historic former paper mill buildings refurbished to become Eden Mill’s new home – allowing them to increase production of gin, beer and whisky, create more innovative and pioneering products, and retain space for further expansion.

Sitting within the University of St Andrews’ new Eden Campus, the development will further cement Eden Mill’s status as one of Scotland’s fastest growing brands.

Included in the plans submitted to Fife Council are several visitor areas, with a café/bar, visitor’s centre, shop, presentation room and a VIP tasting area on the top floor of the distillery offering views over the university campus and estuary.

Paul Miller, co-founder of Eden Mill, said, “We have always been pioneering, and this expansion can open the door to new product development and continued success. To stay competitive, the spirits industry in Scotland needs to embrace new ideas and experimentation while respecting its heritage and traditions, particularly with whisky. At this new site, Eden Mill will be in the perfect position to invest in new products and lead the way with innovation.”

Pending approval of the application, Eden Mill aims to be on site by summer 2018 with the buildings operational by autumn 2018.

Innis & Gunn and Tullamore D.E.W. Irish Whiskey, have collaborated for the first time to create Kindred Spirits, a limited edition Scottish stout aged using triple distilled Irish whiskey barrels.

Dougal Gunn Sharp, Innis & Gunn’s founder and master brewer, comments, “The Scots and Irish share a powerful Celtic connection in our culture and our character, a bond that draws us together with Tullamore D.E.W. Kindred Spirits is a celebration of the best of Scots and Irish craftsmanship, and in our partnership using our unique barrel into beer ageing process, with Tullamore’s legendary Irish whiskey barrels, it has sparked the creation of an exciting and unique flavour packed alternative to the usual stouts.”

John Quinn, Tullamore D.E.W. Global Brand Ambassador, added, “Beer and whiskey have always been ‘malt cousins’ because malted barley is a key ingredient in both, and we celebrate this unique bond through D.E.W. and a Brew.”

To mark their special collaboration, Kindred Spirits celebrated the rich part that music plays in both Scottish and Irish culture, as much as whiskey and beer, by bringing together one of each country’s finest musical exports to collaborate on a cover of a traditional Scottish folk song. Irish band Ash and Scotland’s Frightened Rabbit have created the Kindred Sessions, now available to watch at www.innisandgunn.com

CANADA’S EMPRESS 1908 GIN IS ALL-NATURAL Empress 1908, the all-natural, indigo gin from Victoria Distillers in British Columbia, Canada has launched in the UK. Inspired by the renowned tea and cocktail menus of the iconic Fairmont Empress Hotel in Victoria, 42.5% ABV Empress 1908 gin is micro-distilled in small batch copper-pot stills using eight botanicals: juniper, rose, coriander seed, grapefruit peel, ginger root, cinnamon bark, butterfly pea blossoms and the Fairmont Empress Blend Tea.

Soft drinks BRITVIC UNVEILS NEW WEBSITE Britvic has a new trade website, www.sensationaldrinks.com, which aims to help foodservice and leisure (FS&L) operators prepare for the arrival of the soft drinks levy on 6th April.

Initially, the online platform will offer support and advice, including useful tools such as a profit calculator, to help outlets understand the financial impact of the Soft Drinks Industry Levy. Customers can also order dispense conversion kits that will help them make changes to their range to offset the effects of the levy, by optimising their sugar free offer.

Russell Goldman, Director of Leisure, commented, “With April just around the corner, our primary focus is to ensure that operators have all the information and support that they need to select the right stock for their customers and turn the levy into an opportunity in their outlets.

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THE BEN DINNER The BEN Dinner took place recently at the Doubletree Hilton in Glasgow. As usual it was attended by the good and the great of the Scottish licensed trade. Andrew Lawrence, President of the BEN greeted guests and Stephen McGowan, Vice-President thanked guests for their support. More than ÂŁ100,000 was raised.

Photographs supplied by Craig Young.

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WINES

...TO STOCK

1. UGOVEZZOLI FRANCIACORTA SATEN (BLANC DE BLANCS)

2. RED ROCK – THERE’S MORE TO THIS WINE THAN MEETS THE EYE

There is a quiet revolution bubbling under in the world of Sparkling Wine – small producers are the toast of the day offering better value and better quality. Franciacorta from Italy has erupted onto the UK wine scene with its amazing luxury fizz.

Inverarity Morton’s new UK wine agency Ugo Vezzoli a tiny winery with everything handcrafted by father and son offers magnificent wines using Champagne production methods and champagne grapes.

Just like the hidden depths of Ayers Rock shown in the new label and the unseen work of the roots of our vines ( often spreading 30m underground ) there is much more to Red Rock than meets the eye. A modern take on Australia, concentrating on elegange and freshness, Red Rock shows new wave Aussie winemaking at its best.

One of our favourite brands, refreshed and revised for 2018 with the addition of a fresh and fruity Verdehlo... Inverarity Morton UK exclusive.

www.inveraritymorton.com 0141 620 6100

3. SACRED HILL. NEW ZEALAND...IS RED THE NEW WHITE? Inverarity Morton Exclusive… we were really excited when we found the wonderful producer Sacred Hill, who is making not only brilliant reds but some pretty serious whites too. With some producers from New Zealand charging a hefty price we were impressed by the value to be found in the three tiered range of wines. From the Orange Label Merlot through to the flagship Deerstalker Syrah, Sacred Hill is the cherry on the cake of our New Zealand Range. www.inveraritymorton.com 0141 620 6100

www.inveraritymorton.com 0141 620 6100

CHEF & SOMMELIER “REVEAL UP” This range, made from “Krysta” extra strong crystal glass with complete transparency, has a fine rim for supreme enjoyment and a wider bowl to help develop the personality of the wine.

There are two sizes of red and two sizes of white wine glasses. The elegant, distinctive and light design of each gives perfect stability when held.

Special “DRAM” offer from OneTrack Ltd – half trade price till end of April Contact OneTrack 01577 864741

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More adults are drinking wine than ever – according to the Wine & Spirit Trade Association (WSTA) 60%, more than half, of UK adults, including the majority in each age group and across all regions of the UK, now choose wine over other alcoholic drinks, amounting to over 30 million regular wine consumers across the country.

WINE SALES ARE WORTH £435M TO THE SCOTTISH ON-TRADE. UKWIDE (ON AND OFF TRADE) IS WORTH MORE THAN £10.9BN.

Non-European wines usually have the name of the grape (the varietal) on the label for instance Cabernet Sauvignon from California.

Traditionally, wine was stored on its side this kept the wine in contact with the cork, and prevented the cork from drying, shrinking, and letting in air. However, wine can be stored vertically if the bottle has an artificial cork.

WINES FACTS

Most European wines are named after their geographical origin. For instance Bordeaux wine which is produced in the Bordeaux region of France. Bordeaux wines are made of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and to a much lesser extent Carmenere and Malbec.

A “cork-tease” is someone who constantly talks about the wine he or she will open but never does. We all know one of these!

In ancient Greece, a dinner host would take the first sip of wine to assure guests the wine was not poisoned, hence the phrase “drinking to one’s health.”

The world’s biggest red wine consumers are the Chinese. The Chinese drank their way to a record 155 million 9-litre cases of red wine in 2013. The increasing popularity of red wine in China is largely due to the fact that red is considered to be a lucky color. France still drink more wine (all categories) per capita than the Chinese with 53 liters per capita per year versus 1.9 in China.

Look out for wine with the innovative Helix closure. This new closure for wine incorporates 21st-century design with the traditional natural cork closure. plus unlike the screwcap, you still get the pleasant cork-out-the-bottle ‘pop’. Helix enables wine consumers to open the bottle simply by holding and twisting the cork stopper. After opening, the bottle can be closed with the same convenience. Threads inside the bottleneck ensure an airtight seal and enable effortless opening with a light twist and the bottle is easily resealable,

KEG WINES? We’ve had bag in box and wine in a can, but what about Keg Wine?

Some people may remember this trend from 50 years ago! But could it be making a come back? Wine Kegs provide a wine serving mechanism that is taint free and easy to pour bythe-glass and there is no wastage.

It’s a huge part of the on-trade wine offering in bars and restaurants in the US and it appears wine on tap is growing over here too with many top wineries embracing wine in keg.

ONE BOTTLE OF WINE CONTAINS ABOUT 2.8 POUNDS OF GRAPES. A TON OF GRAPES MAKES ABOUT 60 CASES OF WINE, OR 720 BOTTLES. NOW YOU KNOW!

Wine is now the preferred drink of choice for more 25-34 year olds than ever before, with over half (57%) choosing wine over other alcoholic products.

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IS A SCOTTISH PUBS CODE REQUIRED? NEIL BIBBY MSP (LEFT) HAS PROPOSED A BILL IN THE SCOTTISH PARLIAMENT WHICH HE, THE SCOTTISH LICENSED TRADE ASSOCIATION, AND THE PUBS ADVISORY SERVICE BACK. HE HAS PROPOSED A BILL TO ESTABLISH A PUBS CODE IN SCOTLAND TO GOVERN THE RELATIONSHIP BETWEEN TENANTS OF TIED PUBS AND THEIR OWNERS, AND AN ADJUDICATOR TO ENFORCE THE CODE. IT IS AIMED AT BRINGING SCOTLAND INTO LINE WITH ENGLAND AND WALES. HIS BILL HOWEVER HAS NOT GONE DOWN WELL WITH THE SCOTTISH BEER AND PUB ASSOCIATION. THIS MONTH THE DRAM ASKED BOTH SIDES TO GIVE US THEIR SIDE OF THE ARGUMENT. THESE RESPONSES HAVE NOT BEEN EDITED HAVE A READ AND LET US KNOW WHAT YOU THINK: SEND YOUR VIEWS TO NEWS@MEDIAWORLDLTD.COM

FOR THE BILL:

CHRIS WRIGHT PUBS ADVISORY SERVICE The protection of Scottish Pub tenants is long overdue, it is shameful that the Scottish government didn’t act sooner as this has undoubtedly meant many tenants have suffered quite needlessly and been unable to access low cost meaningful redress for any disputes they have.

The SBPA members say investment will be at risk should a Scottish code be brought in, the investment argument is a red herring it is mostly a high cost loans that are added to the dry rent under a “cap-ex” deal. Tenants would like to get access to affordable credit, not just be forced to take punitive deals at payday loan rates from their landlords. Tenants who have opted to go MRO and free trade in England report getting easy access to a range of low cost commercial trade finance that was previously denied to them when operating as tied tenants. In short there is no countervailing benefit to the sorts of finance or investment supplied by a tied pub company, it leaves tied tenants considerably “worse off” as a result.

The only risk SBPA members face is in having to compete on a level playing field, they are simply trying uphold the status quo that is so very profitable to them at the expense of their tenants.

The self-regulation “movement” solution favoured by SBPA might solve minor disputes but ultimately fails to deal with the elephant in the room which is “risk and reward”. The company and framework codes fail to cover the fundamental problems tenants face and hence are doomed to failure. There is nothing of value a tenant can rely upon long term 14

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from what is nothing more than a gentlemen’s agreement club.

Surveys of tenants in Scotland show that the majority are failing to draw a minimum wage level of income from their businesses.

Scotland is therefore no different from the pressure English pub tenants faced and the evidence that the beer tie fails to support them is a carbon copy of that gathered in previous years.

Given that the suffering is equal and unchanging Scottish tenants should be protected, the law needs to level the playing field without hesitation.

Any Scottish pubs code adjudicator service would be funded by the pub companies under a “levy”, so there are no cost implications to taxpayers, in practice the abuser funds the service and clean up.

PAS’s favoured policy is that there should be simply “MRO on demand” for tenants, this will police itself and ensure there are no costs going forward. If the benefits of being tied are tangible (and real) then the tenant will use them, benefit from them and be protected from any cold winds. If the tie fails to support a tenant or deliver tangible benefits then they should be free to sever their tied terms, have an independently assessed rent and go their own way. This is the great leveller, and ensures pub companies only ever supply to tenants the best and most useful of benefits in exchange for high price they pay for beer. If a tenant cannot feel any benefit from this relationship they can exchange it for a market rent on a free of tie basis, this ensure they are truly “no worse off”.

AGAINST THE BILL:

PAUL TOGNERI, SCOTTISH BEER AND PUB ASSOCIATION The Bill would replicate English & Welsh legislation which has not worked, with CAMRA calling the first year since its introduction as “12 months of confusion and delay…”

This introduced a Statutory Code, Pubs Adjudicator & Market-Rent Only (MRO) option for Tied-tenants of pub companies with over 500 pubs.

MRO was only included in England & Wales after the Government were defeated by an amendment. All the economic evidence showed it to be counterproductive.

There is no evidence of any issue in Scotland. The Scottish Government commissioned an extensive evidence-based survey, conducted by CGA in 2016. The survey showed no pub model is unfairly disadvantaged and that in Scotland, independent pubs had closed at twice the rate of tenanted/leased pub in Scotland – the opposite to the situation in E&W. Introducing more needless red tape would be bad for everyone. [www.gov.scot/Publications/2016/12/8494/18] The legislation would only impact a tiny minority of pubs. While the tied-pub sector in England and Wales make up 39% of the total market (50,000 pubs). In Scotland, it is only 17% (850 pubs out of 4900).

The proposal would cost the taxpayer and consumer: In England & Wales, set-up costs were paid for by the Government (£500k) with the ongoing costs of the pubs adjudicator funded by an annual levy (£1.74 million for 2017/18) on a per pub basis. This is a significant cost, however it is eased because it is shared across 11,500 pubs. In Scotland, the required infrastructure and costs would be similar, but a maximum number of pubs who could pay for it is only 850 – making it entirely unrealistic.

The proposal would see fewer opportunities for entrepreneurs.

The beer-tie offers a low-cost entry to the market for aspiring entrepreneurs, especially young people, which would disappear if this legislation was successful.

It is 10x cheaper to start a tied-pub than buy a freehold pub (£30k v £300k).

Pub companies would mitigate the risk my turning their premises into managed pubs and offering short-term leases.

James Nisbet, The Kilderkin, Edinburgh: “We had no money to buy a pub, and having worked for someone who’d leased a pub I knew leasing a pub could be very profitable for minimal financial input.

We were able to take on The Windsor and The Kilderkin for under £20k each including fixtures and fittings.”

The proposal would cut-off much needed investment.

There would be disincentive for pub companies to invest in their estate, as there would be less guarantee of recouping the investment.

Pubs only access to funding would be through brewery loans, which would Tie the tenant again but without any protections at all.

Allison and Hannah Mitchell, The Dreel Tavern, Anstruther: “Being our first venture, the lease seemed like a sensible option. Ingoing costs were relatively low, there was a reasonable ‘get out clause’ and the extensive support offered by Star Pubs & Bars was a huge attraction. Factors such as Star paying for accountancy fees, till support and social media, a four-month rent free period and beer discounts together with all the training they’ve given us and staff has been invaluable.”

It’s unworkable.

The legislation seeks to introduce a market rent only option (MRO) for tenants. This works in England and Wales as the Landlord & Tenant Act (1984) gives tenants an automatic right of renewal.

As the act does not apply in Scotland, there is no-automatic right meaning MRO would simply not work here.

Frank Healy, The Kirkhouse, Shettleston Road, Glasgow: “I love being involved with the community that I grew up in. Two of my sons work in the business. Taking on a long-term lease gives me options. It allows me to build long-term value in the business, eventually passing it on to my sons or have the option to sell it.

Star is the only leased pub company that provides this flexibility.”

There would be less choice for the consumer.

Pubs with a supply agreement (Tie) on average stock a greater variety of lager and ale than the independent free trade.

There are already adequate protections for tenants in Scotland.

The Scottish Beer & Pub Association introduced voluntary protections for all its’ tenants at the same time as the English & Welsh legislation came into effect.

The industry should be united and focused on winning meaningful government action on pubs.

Business rates; chef shortages; staff retention; increasing costs; the overall tax burden (£1 in every £3 goes directly to the taxman) are all much more pressing issues for Scotland’s publicans.

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A NEW ERA FOR KIRKHOUSE FOCUS

T

There is a little corner of Shettleston that will probably forever be associated with the Healy family – who since taking over The Kirkhouse 18 years ago, have transformed what was a local drinking howff, into a neighbourhood bar and restaurant that locals can be proud of.

When the Healy family took over this traditional community bar it featured a pool table, snug, lounge, dark wood panelling, a red carpet and a central island bar. But today, following a refurbishment which was completed in December, it is a stylish and contemporary bar and restaurant, which wouldn’t look out of place in Glasgow city centre.

However it has been a journey. When Frank and his father took on the pub, which at the time was a S&N lease, the first thing on the agenda was creating a place where everyone felt welcome and that meant removing some of the characters that frequented the East End bar. Says Frank, “Luckily I came from the area and I knew who to watch out for. But it wasn’t easy at the beginning.”

Frank Senior has now retired, and Frank now runs the bar with wife Sylvia, who looks after the catering, and sons Frankie (also a director) and Antoni who is General Manager. Frankie, also runs his own design agency, and keeps an eye on the Kirkhouse branding too.

Over the last 18 years Frank has become a dab hand at working

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with his partner (now) Star Pubs & Bars, on refurbishments. He explains, “After we took the pub on we spruced it up and removed the pool table. We also added more tables because we decided to offer food in the pub. People thought we were mad – putting food into a pub in Shettleston! We only had four dishes on and they all cost £1.50. We soon realised that food was the way ahead and when we next refurbished we built a kitchen extension, opened the pub up and added more tables... this meant we could offer a bigger a la carte menu. The locals loved it. Then just a few years ago we changed the exterior and the windows which improved it further.”

Obviously when Frank sees things getting a bit tired his mind turns to refurbishing. But he is also aware that in order to get his Star Pubs & Bars buy-in he needs a business plan which shows how it can impact business positively. Says Frank, “This time we went to Star Pubs & Bars with a business plan that included a wrap around extension to cater for functions. We got planning for it, and ST&B’s go-ahead. It would have cost about £149K and would have increased our covers to 100. But during the process an ongoing problem with a old pipe underneath the bar ,which caused a terrible smell in the pub, came to a head. It was a SP&B issue and they had to repair it. When they came back and said the pub would

be closed for three-weeks due to the repair, which would include stripping back the bar, replacing the floor and such like, we realised that the pub could actually be totally refurbished within that time and perhaps this was the time to move the bar, rather than build an extension. So we quickly prepared a new business plan, took it to the company and after a few weeks they came back and said ‘good idea’. We were creating almost the same number of covers but at a reduced spend of £120K.” He continues, “Their architects Rough Design then came up with three ideas. When I first saw the designs I was a bit apprehensive.

I wasn’t sure what all the changes would mean to the character of the pub. But the architects plan to move the bar, and create a new L-shaped space, and open up the whole area, grew on me. As the start of the project got nearer I could see what he was talking about. But I also put the plans to my customers to get feedback, after all a lot of people have been frequenting this pub for more than 20 years. Some of them were nervous about removing the bar.

However, generally people could see what we were trying to do.”

Today the bar boasts a new L-shaped bar, instead of the central island bar, and the bar itself has been moved to improve the flow within the pub creating distinct drinking and dining areas. The work

BY SUSAN YOUNG

carried out by Donaldson Construction, involved moving dividing walls to allow for a subtle partition of the bar and restaurant areas.

New freestanding and booth seating with lovely leather upholstery courtesy of LECs installed. There has also been new lighting put in and a new bar and back bar installed. There is new flooring throughout, and a new sound system.

The Kirkhouse also offers freshly made barista style coffees and its range of drinks has been extended with craft ales and premium lagers, like Bier Morretti on draught ,and cocktails are now on offer too. The new menu offers different burgers including a fiery vegetarian Thai burger, pastas, pizzas and tapas dishes.

Says Frank, “I’ve lived in the area for 38 years. I’ve seen it change from a rough part of Glasgow to what is now an up and coming area with lots of investment. Over the years we have changed the pub to reflect the changes in society. It’s gone from a male bar to a family friendly local.”

The Kirkhouse now has seating for 95. And customers can eat in the bar area or in the restaurant. Says Frank, “We get guys who have come straight from work, had a few pints, and will order something and eat it at the bar.

He adds, “The majority of our customers don’t want to get taxis DRAM 2018 17

FOCUS into city centre if they can get the same quality, and the same environment, here. We have tried to do that as much as we can, but without the city centre prices. I think we have achieved that.

Since we have re-opened we have also increased our last food order time from 6.45pm until 9pm. Customer feedback suggested that it was too much of a rush getting home from work and back out to eat within the previous time frame.”

It’s not just the look of the Kirkhouse that has changed but son Frankie, a designer, has put his design credentials to good use with a rebrand and lively social media marketing initiatives. He also had input into the re-design adding his ideas to the architects. Says Frankie, “We were able to bounce ideas off each other and we had regular weekly meetings. It also helped that Grant from Rough Design had worked on the previous refurbishments so he was very familiar with the pub.” Frankie continues, “I got a rebrand done so everything is consistent – we have focussed on the ‘K’ and now we use the branding on our cups, menu’s and marketing material – these things are important. Everything that we are putting out now has the same branding - we have even got a liveried van.”

It also seems like the changes have already made an impact on the bottom line. Says Frankie, “We certainly saw increased sales over Christmas, and although January and February are usually quiet months we’ve had steady business. Obviously our costs have gone up too, but we are certainly seeing the benefits and I am consistently monitoring our progress.”

Frank adds, “We’ve all played a part to get where we are and I think we’ll just continue to grow and grow.”

“We’ve already had planning permission granted for a new private function suite and expansion of the kitchen, so that’s a possibility.

We have also considered moving the Beer garden to face a different direction, but for now, the most important thing is to keep improving consistently.”

Frank may not be a designer but he wouldn’t make a bad copy writer. He has thought up a slogan for the Kirkhouse... “Great place to meet, great place to eat...” It certainly is.

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242 Morrison St, Edinburgh EH3 8DT

MALONES DESIGN FOCUS

T

here is nothing nicer than going into a pub in the middle of the day to find it buzzing and that was the case when I visited the new Malones Irish pub on Edinburgh's Morrison Street.

Situated on the corner, and on two floors, it replaces Diane's Pool Hall and is now owned by Malones Pub Group.

Malones' Director Simon Keane persuaded Diane to sell the freehold to the venue, following his sale of Malones in the city centre last year.

Says Simon, “When we sold Malones we wanted to keep the name so that we could expand the brand.” He continues, “Initially I wanted to find a place within the first three months but I think that may have been a bit ambitious. We were looking for a freehold which are hard to find in Edinburgh. At the time we were lucky enough to find a fantastic venue for Malones pop-up bar on Waverley Mall which

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kept the brand in Edinburgh alive.” “We were lucky enough to find a fantastic venue for Malones Pop up bar on the Mall which kept the brand in Edinburgh alive” During that time he had approached Diane, but she wasn't keen to sell. Simon explains, “She had the business for more than 30 years, and hadn't really been thinking about selling, but eventually decided that now was the time to exit the business” Work started on the new Malones last November and the business which is family owned have invested more than £1m transforming the building. Says builder Robin, who is also Simon's brother, “This was my favourite job ever. I've done all the pubs, but this is not only my favourite pub, it is the biggest transformation.” He continues, “With the other pubs in Aberdeen, Glasgow and Edinburgh we really

BY SUSAN YOUNG

just added Irish elements because a lot of the work had already been done but as the venue had many hidden features. We didn't know what we would find. There were layers of artex on the walls, and when we took it off we found beautiful original red brick.

There were arches upstairs where we thought there would be steel beams, but they were solid wood. When we removed the fixed furniture fittings we noticed there was an original oak floor underneath. This meant that underneath the carpet there was also the original oak floor. We left the carpet down while we were renovating, but then had a terrible job trying to get it up as it had been glued down! But the result has been worth it.”

On the ground floor the bar is quite square in shape and has a small capacity of around 100. The walls are all wood panelled and the DRAM 2018 21

DESIGN FOCUS room has a high ceiling similar to upstairs. The bar itself stretches almost the full length of the back wall. Above the bar you can see four copper Tennent's tank beer vessels which tie-in with the copper bridge tap on the bar. There is also a Tennent's tank beer vessel upstairs. The pub is the first in the East to offer customers Tennent's tank beer. Explains Aoibhínn Cullen, who heads up marketing for the company, “It was great to get the Tennent's Tank lager in. Not only is it a great feature it tastes good, in fact some of our customers claim they don’t suffer from hangovers anymore!”

Robin adds, “When we were doing the renovation we took down some cladding and discovered some old bi-folding doors and we realised that the original runners for them were still there. Back in the day the building had been a garage - so now we are making an 22

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application to re-instate them so that in the summer we can open the doors to the street.

All the seating in the new Malones is also new and the fixed seating features a dark-green leather-like upholstery – which obvious ties in with the pubs Irish credentials. This was created by Aberdeen company Luxous. Says Robin, “They did a great job.”

The tables are solid dark wood, and they are accompanied by tables which have been made from whisky barrels and have round tops.

Aiobhinn adds, “We had them made specially by Derry's in Ireland.”

There is lots of memorabilia throughout – downstairs and up.

Aoibhinn tells me that Simon and his father Robert, who is his business partner, and who looks after Malones in Aberdeen, sourced the bric-a-brac and the majority of it came from Ireland

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Congratulations to the team, proud to supply Malone’s where the family hails from.

There is a door to the right hand side of the bar which takes you upstairs. The stairwell is a sight to behold as it features a specially commissioned Father Ted mural. Artist Chris Rutterford created the 28ft mural which features favourites Father Ted Crilly, Father Dougal McGuire, Father Jack Hackett, Mrs Doyle, Bishop Brennan and other legendary Craggy Island characters.

The toilets are also quite quirky with the ladies wallpapered with pages from a satirical Irish news site.

At the top of the stairs you turn to the left to enter a large and airy second floor. It is a great space, which holds up to 300 people.

It is the perfect venue for live music and live sports – with two TV screens upstairs and two large screens.

DRAM 2018 23

DESIGN FOCUS There is a specially created stage area, showacses 12 musicians weekly which is slightly raised and is where the live bands play. It is located at the opposite end to the bar. Says Robin, “We went to great lengths in relation to the sound proofing. The ceilings have acoustic batons and acoustic tracking. The stage is built on 200 batons which have a rubberised base. The sound system that has been put in is not a booming one, instead we have used 16 speakers located around the room which means that people can have a conversation in the bar because the sound is dispersed.”

From the ceiling hang large circular wrought iron chandeliers, and behind the bar there are two stained glass windows of celtic design which says Aoibhinn celebrate the Scottish and Irish links – there is also one downstairs.

The furniture here is also the same as downstairs, although less barrels are used and there are tall parlour tables and stools. About 24

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a dozen in total. The fixed seating also stretches the length of the room on the right. And as downstairs there is lots of memorabilia from musical instruments to old whiskey jugs.

Says Aoibhinn, “The vibe we were going for was big and bold with a traditional feel to it.” It certainly delivers.

Simon concludes, “After a long break … the craic is back."

The new Edinburgh bar is at 242 Morrison Street and is open from 9am to 1am six days a week, and from 11 on Sundays.

Meanwhile the Keane's will continue with their Pop-up on the top of the Waverley Market. Says Simon, “It may originally have been a temporary project, and it was a major risk. But it has been great business and we will be opening again in the summer months. We are also continuing to expand our pop up bars and street food enterprises. Malones group is actively sourcing for new premises across the UK and Ireland to expand the brand. n

Hard work pays off.

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@dramscotland

SUE SAYS

/dram.scotland

T

he Ben Dinner was a great night for meeting friends old and new. I thoroughly enjoyed it. I can hardly believe that it has been 14 years since I was President – the second female to hold the role, after the lovely Audrey McCrudden, and the youngest President at the time – let’s just say I was pre- 40! That brings me to a point raised by Andrew Hunter of Harper Macleod - he was a bit upset when our Gong for Stephen McGowan last month suggested that he was the youngest Lawyer to attain Law Society Accredition in Liquor Licensing at the tender age of 38!

Andrew advises me that he in fact attained it at the age of 33! So I am putting the record straight!

I loved the latest Tennent’s promotion which came on the back of Alex McLeish becoming the new Scotland Manager – the PR spoof ‘Alex, meet Alexa Ferguson, the ultimate smart assistant,’ was certainly of the moment. I’ve got not one but two Alexa’s (I think that says it all!) unfortunately for my staff they are both at home...

David Brown has just joined Crabbie’s Whisky Distillery as its new MD. He is responsible for setting up a new operation for the company in Edinburgh and managing the return of John Crabbie whisky with the launch of two limited releases: Crabbie 8 Year Old and Crabbie 30 Year Old. The company, which bought the brand from Glenmorangie in 2002, has submitted a planning application for a distillery located in Edinburgh. It will be the first time in decades that the company will have had a presence in the city. For David it may be pastures new when it comes to the role, but no doubt he will be glad to be working in his home town for the first time in more than a decade! He worked for Glasgow-based Whyte & Mackay for a number of years, and latterly was Sales Director for The Glasgow Distillery Company. I wish him all the best with his new role.

What is Glasgow City Council thinking of... they are rolling out their initiative which bans bins from being put out on the streets and in lanes. Instead premises (including pubs and restaurants) have to store their refuse inside and have someone come in early in the morning to put it out. They say a pilot exercise has been a success... I’m based in Finnieston, and I can tell you that is just not true. I’ve never seen so much rubbish flying about, and I can only imagine what health and safety are going to have to say about food being kept in premises overnight – especially when it is going to be stored in plastic refuse bags. I think the mice and rats are going to have a field day!

paper straw. Try it! As for these trendy black paper straws... the colour comes off on your hands and face! Not a good look.

Next issue we may have a straw test... any volunteers?

We carried a piece just before Christmas on Michael Kilkie and Neil Connolly’s new venture The Dapper Squirrel in Kilmarnock. The two have now decided to pull out of the town. Neil told me, “I think we mis-judged our offering. We are very disappointed, but that’s life.

You need to take a few chances, and if it doesn’t work out, you have to cut your losses, sooner rather than later.”

Talking of Kilmarnock – I’ve just visited the plushest Chinese restaurant ever… La Dragon, in, you’ve guessed it Kilmarnock.

Owners Kenny and Josephine Cheung have invested in the region of £1m creating a stunning Champagne bar, dining room and one of the nicest private dining rooms around. It really has a Wow factor. He said he gave the designer a blank cheque book... you can tell.

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Donald Macleod called me recently to tell me about one of his team, Kirsty Smith, who after 20 years as Manager at the Cathouse was leaving to concentrate on an acting career. She honestly deserves a medal – it can’t be easy working for ‘quiet’ man Donald.

Plastic straws are getting the heave-ho and while I totally support the move away from plastic, I think bartenders are going to have to start moving away from solid chunky ice cubes too! Have you ever tried to mix your heavily iced drink with a 26

DRAM 2018

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n Full£40,000 Premises Licence Leasehold - Offers over n Long established trading location (off Ref 1498/EPC E Rose St) n Could be adapted to wine bar/ restaurant concept Former Red Bar + Kitchen n Large 1st Floor commercial catering Kirkcaldy, Fife KY1 1RW • Turn Key operation, fully kitchen fitted /equipped Leasehold – Offers over £25,000 • Town Centre Licensed n Premises Passing Rent £25,000 per annum Ref 1250/EPC – G

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DRAM 2018 27

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SHOWCASE PROPERTY

ROUNDUP The Swan Inn in Eaglesham was the venue recently for the launch of Peatreekers the Islay blended malt whisky. Swan boss Marco Sarao is pictured with Calum Leslie, the founder of Peatreekers Whisky at the event, which coincided with Burns Night. Swan regulars not only enjoyed a whisky tasting, but a fine dinner as well.

William Grant & Sons UK, has appointed Calum Fraser, as its UK Rum Specialist for the business. He was formerly GM at The Finnieston in Glasgow. Calum’s new role as UK Rum Specialist will see him focus on generating brand awareness for O.V.D. and Wood’s 100 Old Navy Rum, building brand advocacy and bridging communication between the brand and consumer, bars and restaurants, retailers, distributors and the media.Calum takes over from Stephen Rutherford, who changed roles within the William Grant & Sons UK business last August to become the Glenfiddich Ambassador for the UK.

LISINI RAISE MORE THAN £50K FOR THE BEATSON Lisini Pub Co.has raised more than £50,000 for the Beatson Cancer Charity. The fund-raising began in the summer of 2015 when Lisini founder and Celtic legend Harry Hood received care from the Beatson after being diagnosed with cancer. Harry and his family decided that they would like to repay the fantastic charity and with the help of the committed Lisini staff set about raising funds.

Events have included speakers nights, raffles, pantomimes and many other events all organised by the staff at Dalziel Park Hotel in Motherwell and the tireless General Manager Joanna Spencer.

Angels Hotel, the Parkville, and the Castle Rooms also helped raise funds. A cheque was presented in Angels Hotel, in Uddingston recently, to Dawn Ferguson from the Beatson by Harry Hood and his daughter, Lisini Pub Co Managing Director Lisa Wishart. Harry said, “The Beatson is such a wonderful worthwhile cause that it seemed only fitting after I received such great care, that as a family, we gave something back. But this isn’t about me; this is all about the fantastic Lisini staff who have worked tirelessly to raise this staggering amount and they should be rightly proud of their achievement and how this will help such a great charity.”

Morag Cunningham, Beatson Cancer Charity’s Director of Fundraising, said: “Beatson Cancer Charity has been overwhelmed by the incredible support of the Lisini Group, and would like to say a huge congratulations to Harry, his family, Lisini staff and everyone who donated on reaching their £50,000 target.

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 Mairi Clark • Advertising Syliva Forsyth, Steven Barr • Production Lorraine Gourlay, 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 2018. Printed by Stephens & George Print Group.

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