DRAM DRINKS RETAILING AND MARKETING
336
@dramscotland
incorporating the DRAM AWARDS 2018
2018 AWARDS SPECIAL
DRAM MAGAZINE ISSN 1470-241X September 2018
/dram.scotland
D
DRAM DRINKS RETAILING AND MARKETING
WELCOME
W
elcome to our Scottish Bar & Pub Awards winners bumper issue. You can check out all the pictures of those who triumphed, as well as some of the party pics from the night and comments from the guests on pages 17 to 39. The last guests standing called it a night at 4am. This issue also features an interview with Andrew Fleming-Brown and Meryl Gilbert of Glasgow’s SWG3. Catch what they had to say about their burgeoning arts, events and music business on page 15. This month’s design feature is Nauticus, in Leith, which was a labour of love for the three young operators behind it and you can see the final results of its four-month refurbishment on page 40. And that’s not all. Discover what’s happening in the rum category with our round up of what’s happening in the market as well as some quirky facts on page 11. Don’t forget to check out dramscotland.co.uk for all the trade news as it happens and follow us on Facebook, Twitter and Instagram Until next month, Jason Caddy, Editor jason@mediaworldltd.com dramscotland.co.uk
CONTENTS September
FEATURES
11
/dram.scotland
RUM - ALL THE FACTS AND FIGURES
15
LICENSEE INTERVIEW: A SPACE APART - Jason Caddy
17
THE 2018 AWARD WINNERS 23 PAGES OF AWARDS...
caught up with the pair behind SWG3.
40
DESIGN FOCUS: NAUTICUS Jason Caddy reports .
REGULARS
4
6 @dramscotland
2018
43
NEWS
All the news from around the trade.
BRAND NEWS
The latest brand news.
SUE SAYS
Find out what Susan Young has to say.
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TOMKINS REINVENTS MARYHILL BAR After a £200k refurbishment of the restaurant, glasshouse conservatory, outdoor terrace, and interiors, Alan Tomkins has opened The Botany in Maryhill in the former Strathmore, which he owned. The operator behind Glasgow’s Urban Bar & Brasserie, Vroni’s Wine Bar and Blue Dog, has opened the Maryhill Road venue with business partner, Calum Lawson. Tomkins believes this move could encourage more customers to consider the area as a destination, emulating what’s happened in the Finnieston area of the city. He said, “The transformation of Finnieston came because of a few anchor venues offering spectacular food and drink. Calum and I both believe we can lead a similar sea-change in Maryhill and North Kelvinside. Our aim is to not only to maintain a local institution, but to attract customers from the West End, Bearsden and Milngavie. The delicious food, seasonal cocktails and fantastic atmosphere will add a lot to what’s already an up and coming area.”
Aberdeen gets into The Spirit...ualist Signature Pubs, the group behind Copper Blossom in Edinburgh and Church on the Hill in Glasgow, has opened The Spiritualist at 67 Langstane Place in Aberdeen. It’s the second bar under The Spiritualist brand for the pub group, the original is located in Glasgow. Area Manager for The Spiritualist, Christian White, said, “We want The Spiritualist to be somewhere the people of Aberdeen can pop in for brunch on the weekend, relax with family or come for a night out with friends. From a casual drink to heading ‘out out’, we’ve got everyone covered. As well as the bar, we’ve got a private dining room upstairs where we’ll be hosting events and corporate bookings.
Did you know? Giuseppe Staiano has opened a new Italian restaurant called Dimora at 222 Ayr Road in Newton Mearns. He told DRAM, “We converted an old house and there are three areas: the ground floor has 45 covers, as does upstairs. It also has a 30-cover conservatory and a 30-capacity garden.” Giuseppe owned and operated the Bocco restaurant in Glasgow’s Shawlands area for eight years, during which time the restaurant switched premises and doubled in size. He also ran a catering company in 2010 after he sold the restaurant business and is the former Group Executive Chef at Manorview Hotels. 4
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Former Edinburgh Opal Lounge pol
Eastside, a late night music and str Prince William back in his student
The basement space boasts a mix exposed air con, creating a rustic-m
The Wine Spa on Broughty Ferry’s Fort Street is theGeneral Man town’s smallest bar, according to licensee John Black,(pictured right with wife Marion). But, according to John, who also owns the nearby Fort Hotel, this bijou bar was a disproportionately large two-and-a-half years in the making. He explained, “It was a former two-bedroom cottage that I’d had for a while that is under the same ‘hood’ (roof) as The Fort, just two blocks away. The planning permission was granted fairly swiftly but the building regulations held up the process quite significantly because it was considered a new build and at one point they wanted us to install a lift, but we were able to install a disabled toilet instead.” Despite their close proximity and being sister premises, The Wine Spa is attracting a whole different type of clientele to the The Fort’s. Said John,“The interior has been decked out in gold, with much attention to detail, and is very blingy, so instead of guys and hen parties like in The Fort, we’re getting mostly ladies and couples in The Wine Spa. It’s basically like a restaurant but with no food.”
EASTSIDE REPLACES OPAL Eastside, a late night music and street food venue, has opened on George Street in the former haunt of Prince William back in his student days, The Opal Lounge, and is a collaboration with chef Tony Singh. The basement space boasts a mix of concrete, raw brick and stone combined with Marmolium tiles and exposed air con, creating a rustic-meets-industrial look. It is part of the Montpeliers group. Inspired by festivals and informed by the new wave of fusion social spaces, Eastside offers premium food and drinks, intimate and stylishly paired-back interiors along with the opportunity to enjoy great music late into the night. General Manager, Ben Greig and Bar Manager, Andrew Mackie have a combined 20 years industry experience, Ben says, “We pride ourselves on truly understanding the wants of our customers and trends within the market both locally and globally. People have fallen out of love with the traditional bar scene and the rise in popularity for hybrid, social spaces that allow dancing, drinking, eating and conversation to happen under the one roof is what our target demographic are looking for. Eastside is somewhere to meet after work, listen to good music and as the night progresses, a place to party and stay refuelled on fantastic food until 3am.”
NEWS
lished up as Eastside
reet food venue, has opened on George Street in the former haunt of days, The Opal Lounge, and is a collaboration with chef Tony Singh.
of concrete, raw brick and stone combined with Marmolium tiles and meets-industrial look. It is part of the Montpeliers group.
nager, Ben Greig and Bar Manager, Andrew Mackie have a combined
GLASGOW’S SECOND REVOLUTION ROLLED OUT The former Tunnel nightclub on Glasgow’s Mitchell Lane, which shut in 2014, has been refurbished as a Revolution cocktail bar – the second for the city after Renfield Street. The brightly lit space is split over two floors, with comfortable seating and bookable areas.
WALKABOUT BOOMERANGS BACK AFTER £1M REFURBISHMENT Glasgow’s Walkabout, on Renfield Street, has reopened following a million pound refurbishment over both floors. John Paul McMillan, Deputy Manager told DRAM, “Both floors were ripped out and stripped back to shells. Downstairs is all brand new, including a stadium stand, sound system, lighting, with a mixture of tall tables, small tables and booths” He continued, “Upstairs is Felson’s Stick Hall and Cocktail Lounge. It has seven Amercian-style pool tables and a shuffle board. The design is based on an American speakeasy and names after ‘Fast’ Eddie Felson, the character Tom Cruise played in the film ‘The Color of Money.”
Innis & Gunn has a new home in Glasgow’s Arches, extending the largest fourth arch as on onsite brewery and craft beer bar after a ‘six figure’ investment. The new bar pours 14 draft craft beers, plus a number of beers brewed on site will also be available at the Argyle Street venue. The opening extends the capacity the venue by around 350. Dougal Gunn Sharp, Innis & Gunn Founder and Master Brewer said,“We have been big fans of what the team at Argyle St Arches have been building since the venue reopened, so it’s amazing to now be a central part of the journey at what is definitely one of the most exciting venues in Scotland right now.”
BUZZWORKS ACQUIRE LINLITHGOW SITE The sun rises in the east and Buzzworks Holdings is also on the rise in the east of Scotland after confirming the purchase of The Bridge Inn in Linlithgow. The redevelopment will represent a £750,000 investment and create 40 jobs in the local area and is due to open next year. The Bridge Inn, which was vacant at the point of sale, was originally a coaching inn and dates back to 1660 and the refurbishment work is due to start later this year which will include extending and modernising the current property. When finished, it will feature a bar, restaurant, private dining room and outdoor courtyard space, which Buzzworks will manage as part of its House collection. Colin Blair, (right) Buzzworks Holdings Chairman, said, “Branching out from the west of Scotland is an ambitious move for us, but one we are really excited to develop. We can’t wait to open the doors of Scotts South Queensferry and then start work on our next project in Linlithgow. “The Bridge Inn has a lot of history and character, which makes it a perfect addition to our House collection. It will be a stunning venue with a welcoming, relaxing atmosphere featuring our trademark contemporary twist. What’s more, we will be providing a number of excellent employment opportunities for the local area and beyond.” Buzzworks’ first venture in the east of Scotland is Scotts bar and restaurant at Port Edgar Marina, South Queensferry, which will open in the next few weeks.
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BRAND NEWS Rum
Whisky
REDCASTLE SPIRITS BRING RUM BACK TO ANGUS
CELEBRATING 50 YEARS
Gin
To celebrate the 50th Anniversary of its ‘Connoisseurs Choice’ range, family-owned whisky creator Gordon & MacPhail has enhanced the range with a series of single malts aged 30 years and above. Over the past five decades, almost 100 of Scotland’s distilleries have been represented across more than 2,000 separate bottlings under the ‘Connoisseurs Choice’ banner, encompassing the entire spectrum of single malt flavours and profiles and featuring spirit from many distilleries that have been closed for decades. The new series of ‘Connoisseurs Choice’ releases is aged to a minimum of 30 years and features single malts from distilleries such as Mortlach, Caol Ila and Linkwood, among others. The premium expressions are complemented by 30 further ‘Connoisseurs Choice’ single malts. Matured in Gordon & MacPhail casks in small batches, all are non-chill filtered and bottled at natural colour. Gordon & MacPhail is also releasing three new expressions in its new ‘Discovery’ range, designed as an ideal starting point for whisky drinkers to explore the wide diversity of flavours that exist within single malt Scotch. Under the ‘Discovery’ banner, Gordon & MacPhail groups new expressions in three distinct colour-coded profiles; ‘Smoky’, ‘Sherry’ and ‘Bourbon’. The latest releases are from the Ledaig, Bunnahabhain and Tomatin distilleries. Prices for the new ‘Connoisseurs Choice’ releases start at approximately £75 RSP, rising to around £500 for the premium expressions.
NORTH EAST DISTILLERY RELEASE AGAVE NECTAR GIN
GRANT’S TAKES ON NEW NAME AND NEW LOOK
The Rarities range is the latest release from Poetic License. The independent small batch Distillery have distilled an Agave Nectar Gin which is vegan-friendly, and which offers drinkers an alternative to the honey gin style. It is distilled and infused with agave nectar as well as hibiscus which gives it its soft pink hue. This will be #8 in Poetic License’s range of limited editions. Master distiller, Luke Smith, comments, “Agave nectar is a popular natural sweetener, often used as an alternative to sugar or honey in cooking. It is considered to be around oneand-a-half times as sweet but to still respect other flavours, allowing them to shine without modifying them in the same way, which is why I was so keen to experiment with it in gin. There will be 1,000 bottles of Agave Nectar Gin produced Buy online: www.poeticlicensedistillery.co.uk/shop
Grant’s Scotch whisky has a new look and is heading in a new direction. It has new packaging and its signature blend will now be known as Grant’s Triple Wood. The changes also mean the brand will now have a refined core range – an Ale Cask, Rum Cask and 8 year old Sherry Cask Editions and a new direction for its communications campaign. Philip Gladman, Grant’s Chief Marketing Office comments, “While other blended whiskies are declining, Grant’s continues to go from strength to strength, leapfrogging others to become the world’s number three Scotch whisky. As the whisky that holds the family name, we have big ambitions to be the most distinctive player in Scotch whisky and are proud to celebrate our Triple Wood maturation, the key to our exceptional taste, with a new global brand refresh.”
Redcastle Spirits has announced the pending launch of a Spiced Rum. The Angus-based firm has just created its Scottish & Caribbean Spiced Rum Fusion, and they believe it is the first time Scottish distilled molasses rum has been blended with aged Caribbean rum. Redcastle co-founder Fiona Walsh comments, “As with everything we do at Redcastle Spirits, we weren’t prepared to rush it to market and compromise on the flavour so we took our time to make it perfect.” The company has also researched the history of rum in the Angus area and discovered that Carmyllie, where the company has its HQ was once a haven for rum smuggling. Says Fiona, “It has been a wonderful story for us to learn about and has made as feel as if we are bringing rum back home to the area, albeit this time completely legally!” They recently trialed the liquid to consumers at The Open in Carnoustie and got, say the company, “a fabulous response”.
DRAM SEPTEMBER 2018 7
BRAND NEWS Beer
BELHAVEN BREWERY SCOOPS FOUR AWARDS
STUDENT DEAL FOR MOLSON COORS Brewer Molson Coors has won a new four year solus beer and cider supply deal with the student union purchasing consortium, Northern Services.In an unprecedented decision by the Northern Services board, Molson Coors has been appointed unanimously to supply bars at university unions in Dundee, St Andrews, Glasgow (Glasgow University Union and Queen Margaret Union) and Queen’s (Belfast). The news follows the success of an initial two year contract which resulted in beer volumes rising across the group, with bar managers crediting the strength of the award-winning Molson Coors portfolio – which includes Coors Light, Carling, Pravha, Blue Moon, Staropramen and Rekorderlig Cider – in helping them buck the industry-wide trend of declining beer sales. Anne Marie Bennett, Executive Director of Northern Services, welcomed the deal and highlighted that growing demand for quality and range was at the root of their decision to offer Molson Coors such a long term partnership. She commented, “In the two years since we switched to Molson Coors, our bars are thriving and our beer volumes are up and outperforming the market. That’s why we collectively took the unusual decision to extend our contract with Molson Coors in this way. It’s great business for us, and they have proven themselves to be a perfect fit, with a product range that works for the changing student market. ‘The days of unions relying on a price fighting lager are over. Modern student bars need to offer quality, choice and plenty of exciting new brands, and with a range that includes Coors Light, Blue Moon, Chieftain IPA, Pravha and Rekorderlig, we get that in one from Molson Coors.”
8
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Belhaven Brewery has won four awards at the 2018 World Beer Awards. Scotland’s oldest brewery which is set to mark its 300th birthday in 2019 has won gold for Belhaven Intergalactic lager in the hoppy pilsner lager category. It also picked up two silver awards for its Twisted Thistle IPA in the American IPA category and Belhaven Black in the stout category. Belhaven Twisted Grapefruit IPA, brewed with freshly chopped grapefruit, lifted the bronze award in for its fruit flavoured beer. Speaking about the award wins Matt Starbuck, managing director said, “We are delighted to win these awards particularly as they encompass so many different beer categories from lager and IPA to stout and even fruit flavoured beers. It shows that not only do our well known industry leading beers remain top on flavour so do our newer styles too.”
Liqueur
CADELLO BRINGS ITS PREMIUM CREDENTIALS TO ON-TRADE Cadello is a new liqueur which has been created using eight carefully selected ingredients which unveil flavours of coffee, chocolate, star anise and vanilla, with hints of caramel, hazelnut, mint and toffee. The ingredients are infused in grain alcohol and then distilled separately, before being carefully blended into French Oak barrels with coffee beans, to age into the liqueur. The inspiration behind the brand say the owners, are the wealthy merchants of Venice who enjoyed masked balls. Cadello works well as an aperitivo, digestivo and a delicious addition to any cocktail.
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d wor et y the , f d o igin dispute gue r o The widely s ar gist om the o is l o m fr ym ru e et s taken he Latin m o s t a for it w , that syllable r sugar o t f s . d la wor charum sac
The first North American rum distillery was established in 1664 in what is now Staten Island.
Eighteenth century sailors were often paid in rum. To test the rum’s authenticity, legend says that they mixed it with gunpowder — successful ignition indicated authenticity.
Tota UK o l spirits in n-tra de is the wort h
£6. 3bn up +4.9
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e to drive its continu ir sp m -trade, iu Prem the UK on growth in t n ca ifi n g si valued at
George Washi ngton was qu ite the mixologis t — he was w ell known for his Mount Vernon eggnog, which he fortified w ith dark Jamaica n rum.
£934m
The first distillation of rum took place in the 1620s when Caribbean sugar cane plantation slaves discovered that molasses, a byproduct of sugar refining, could be fermented into alcohol.
4.6%. and up +1 d rum is re u vo a Spiced/fl up ro s g wth, driving sale
+£46.8M.
British le gend says that Vice Adm iral Hora tio Nelson’s body was preserve d in a ca sk of rum befo re being shipped back to E ngland. L ater, it was dis covered that a hole had been drille d into the botto m of the cask so that a ll of the s ailors could dri nk the ru m before the cask ’s arrival. That’s how the term “Ne lson’s blood” w as born.
m rsors to ru The precu t n ie c n to a date back re e h w a in h India and C drinks were d te n e rm fe rcane. from suga produced
DRAM SEPTEMBER 2018 11
lude m inc for ru vil, demon s e nam ill-de Other blood, k rink, navy g, d ’s n ro ’s o Nels er, pirate s water, g o d a wat b . r n a rs, B bullio neate and rum
Black To a thin t Day be 1970 g on Jul came y 31 w , Navy hen the d e cided Royal an en to pu d to it t ratio ns fo s daily r um r its sailo rs.
Hailing from Barbados, Mount Gay prides itself on being the oldest existing rum company in the world dating back to 1705.
“We know from figures that Rum is increasing in market value, but the volume is not increasing, which means that the people that are drinking rum are drinking better rum and asking more questions. So what is happening is a premiumisiation of the drink. Rum is massively underexposed at the moment, but I believe there is a tremendous margin for increase.”
d d/spice Flavoure s a a h rum
4.3%
20.8% are, up value sh olume share, %v and 4.5 .5% in the up 17 rade UK on-t
Calum Fraser, Rum Specialist, William Grant
WHITE RUM has a 3.5% value share, up 0.5%, and a 3.6% volume share, down 3.9% in the UK on-trade.
The ag e the colo ing process d etermin ur of th es aged ru e ms bec rum — oak c ask ome da stainle ss stee rk whe r l aged rums r eas virtuall emain y colou rless
12
DRAM SEPTEMBER 2018
GOLDEN RUM has a 1.7% value share, up 5.4%, and a 1.3% volume share, up 1.9% in the UK on-trade.
DARK RUM has a 1.3% value share, up 1.1%, and a 1.4% volume share, down 1.4% in the UK on-trade.
In the 1800s, rum was highly revered as a go-to beauty product for its ability to clean hair and strengthen its roots.
re rums a Spiced tified with for usually , rosemary, n o cinnam absinthe, , e is an mel. or cara , r e p p pe
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LICENSEE INTERVIEW
A SPACE APART
ANDREW FLEMING-BROWN (AKA MUTLEY), 40, IS DIRECTOR OF GLASGOW’S SWG3. MERYL GILBERT, 32, IS PART OF THE SENIOR MANAGEMENT TEAM. JASON CADDY CAUGHT UP WITH THE TWO OF THEM FOR AN AFTERNOON COFFEE IN A STUNNING LITTLE CUP AND SAUCER AT THE VENUE’S ACID BAR.
G
lasgow’s SWG3 is like an octopus. Principally an arts, events and music venue, it has tentacles in a number of pies, like its Acid Bar, now permanent after being born a pop-up. Then there’s its mighty clubbing destination status, as well as providing a space for photographers and artists to practice and exhibit, and let’s not forget the TV studio facility, its burgeoning corporate events hosting business, and a yard for outdoor events and festivals where graffiti artists can create without fear of getting their collars felt. It’s also an arts charity. An octopus can have up to nine brains and two of the brains of the outfit, and there are others too, like Jonathan Dawson and Gaz Mac, are company director Andrew Fleming-Brown (Mutley) and the final senior management team member, Meryl Gilbert. Not to labour this octopus metaphor or anything but SWG3 is also kind of camouflaged in Yorkhill, accessed from the very tip of Kelvinhaugh Street, then by going off the beaten track alongside a row of railway arches that run parallel to the Expressway. Mutley, Meryl and I all met up in the Acid Bar with a steady trickle of people arriving for lunch in the bright airy space that contrasts the rest of the daylight-deprived SWG3, overlooking the yard and all its eye-popping graffiti. “It’s wonderful having daylight, said Meryl. “The rest of the space is kind of dark and industrial, which is ideal for the club nights, which make up around 70% of the business.” Meryl also kindly oriented me with the rest of the space at the top of our chat. “On the first floor we have the 450-capacity Warehouse, our very first venue, then came the 1000-capacity TV studio. Then we purchased The Galvanisers two years ago. That was a big job. There were to big cranes and acid baths that the cranes would dip the metal into, so a pretty big clean up job ensued, and what an amazing space it’s turned out to be. We reconditioned the cranes so that they both work and the height of the ceiling is great for filming, Yet it gets used for such a range of things, like corporate dinners, weddings, but mainly gigs, clubs and private events.” The Acid Bar is the newest part of the business and there’s been no marketing behind it so far apart from word of mouth and a subtle social media drive. “We executed some social media video stuff, but there are only 40 covers and we shout about everything else in the building so I guess that this is its own wee hub,” Meryl explained. She continued, “The bar’s open Monday to Monday serving coffees during the day. In the evenings it hosts Ka Pao which is the Ox and Finch’s brainchild – a south east Asian-influenced food menu. We started with a pop-up once a month where customers bought a ticket for £30 all in. In that last few weeks we have opened up the restaurant Friday night, Saturday all day and evening, and Sunday all day. It’s all going really well.” Mutley and Meryl’s destinies became intertwined DRAM SEPTEMBER 2018 15
LICENSEE INTERVIEW before they began their working relationship proper after which with an element of risk and a leap of faith. But we knew there was the planets aligned to lock them onto the same destiny-path, to a business case and we knew that there was a void to fill and that permanently steer the SWG3 ship. Said Mutley, “It was 2009 and there were opportunities.” Meryl was working for New Moves International on a durational He continued, “Now the challenges are more around staffing and any performance in The Warehouse, our first venue space, so ultimately kind of resource. Being strategic is key. There are different challenges Meryl was part of the first event that took place here. It happened in as we’ve grown over the years and we’re now far better equipped the space even though it wasn’t even finished. This was March time and much more resilient as an organisation and we’ve managed to and we’d started the build in January and it was freezing. We finished nourish a very resilient arts charity now as well. It was quite delicate it for Easter time for Electric Frog. That’s kind of how it all started.” in terms of where it was financially and what it was doing, bit we He continued, “Then Meryl got the support of SWG3 and started working for us around the two of them work really well 2013, and during that time there together. “ was a little bit of development Both Mutley and Meryl come where we did up our venue and from artistic backgrounds did up our artists studios, and themselves, but, they both artist studio gallery space. It modestly also admit that was all a bit sporadic, and then, they feel their strengths lie in with quite a significant amount allowing others to shine rather of creative Scotland funding, we than personally contribute to developed our creative artists the arts scene in Scotland by studio, and with Meryl onboard being hands-on. “I come from it was then that we started to a performance background. really develop the events side of I studied at The RSAMD and the business.” it was contemporary theatre SWG3 really began seriously practice that I studied and then amping up the events between went into more choreography 2013 and 2015, growing than theatre, “ said Meryl. “But steadily in terms of profile and I was always more into music, in terms of the scale of the hence New Moves International, Acid Bar, Glasgow events. Then came an event then I went to New York and that arguably altered the course worked for Warp Records, of its life – namely the demise of which was an internship that The Arches in Glasgow. Yet this turned into a job. Then by the WE NEVER REALLY CONSIDERED wasn’t a connection that Mutley time I came back from that I OURSELVES AS A SIMILAR himself made at the time, or is opened The Berkley Suite in SPACE UNTIL THE ARCHES necessarily all that comfortable Glasgow with Fergus McVicar making even now. and did the booking for there. WASN’T THERE ANY LONGER, He explained, “We never So I guess it’s been a mix of AND EVEN THOUGH WE STILL really considered ourselves my interests in performing and SEE OURSELVES AS APART as a similar space until The music, SWG3 was ideal, with Arches wasn’t there any longer, the arts programme and the FROM WHAT IT OFFERED, and even though we still see events.” THERE ARE ELEMENTS OF THE ourselves as apart from what Said Mutley, “I studied sculpture BUSINESSES WHERE OTHERS it offered, there are elements at Gray’s in Aberdeen and did of the businesses where others a little bit of studying in New DREW PARALLELS. YOU COULD drew parallels. You could say York , where I was introduced SAY THAT OF ANY ARTS SPACE that of any arts space in the city, to PS1, which was an arts IN THE CITY, THOUGH. though.” space working as an invigilator He continued, “We were looking volunteering but it was definitely at a ground floor space which at planted a seed in terms of what the time was a motor mount breaker and a powder coater and a an arts space and an arts venue can do. That’s something that I number of small businesses, and we were either going to develop still reference in terms of what we do. Unfortunately we don’t have one creative space for the creative industries or we were going to MoMA (The Museum of Modern Art) here to buy us! open it all up and develop a larger events space. Obviously, as that He continued, “I came back to Glasgow in 2003 to do some curating all happened with The Arches the decision was made easier by and putting on events and clubs and that’s actually how we found this the business case to develop a 1000-capacity events space, which venue. Back then I did Vacuum at The Riverside Club and Shapes of was the TV studio, and that’s what really started to accelerate our Things, a fortnightly exhibition, in the old Christies Auction House on commercial events programme. At the same time we were always Bath Street. There would be exhibitions every two weeks, a fashion retaining an arts programme through gallery space which was a show and a gig and I got to meet a lot of young artists and musicians slightly more non-profit project. We’d employ a curator, give them and these early connections were some of the people who started free rein of the space, support them and this was very much about to populate SWG3 for art studios and gig rehearsal spaces in the young curatorial development as well as for allowing young artists to early years. exhibit.” “I don’t sculpt any longer though. I quickly realised that everyone else “So all in all the year 2016 got us into a really good place when we was better than me at making it work, at which point Meryl chimed ran two entities. One was a commercial events business and the in with “I also quickly realised I was better at putting it all together. I other an arts charity.” don’t feel the need to choreograph or get up on a stage and dance!” I asked Mutley what business challenges they faced then compared And thank goodness for that on one level, otherwise that little lane at with now. He said, “The challenges back then, well, this was the the end of Kelvinhaugh Street might’ve been a road to nowhere and first kind of large commercial borrowing for us which always comes the Glasgow arts, music and events scene poorer. n 16
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STRICTLY FABULOUS
C
ongratulations to all our winners and finalists. What a night and what a great selection of finalists and winners. The standard was first class. Our mystery shoppers visited places nominated by their customers and gave us their feedback, and their scores together with the judges scores and the number of people who voted for the finalists online all counted towards the final conclusions. Congratulations to Kathleen and Harry Hood on receiving a joint Lifetime Achievement Award and to our Hall of Fame recipients:- Tom Cullen of Dunns, Ceri Smith of Montpeliers and Alex King of Lisini. Nicola Walker is also to be congratulated on picking up the Award for Bar Personality of the year. She is pictured above receiving the award from me. I have to say a massive thanks to Fraser McIlwraith, Anne Smith, Jinty Lynch and Bob Taylor - who became our very
own Strictly stars. They all took dance lessons and thrilled the guests with their performance. Well done, and the trophies were well deserved. The video will be up shortly! Of course I also have to say a huge thank you to our sponsors because, quite simply, without their support the awards would not happen. So thank you Antos, BII, Buzzworks, Diageo, Disaronno, Flow, Wm Grant, Gordon & MacPhail, Inverarity Morton, Kopparberg, Molson Coors, Tennents, the Sunday Mail and of course our sister publications. Our Supplier Awards, which were presented at the start of the evening, were the result of an intensive telephone survey. For the first time, we asked licensees to nominate their customers favourite brands. Well done to Dunns and Inverarity Morton who picked up the awards for Food Supplier fo the Year and Drinks Supplier of the Year. The brands picking up the accolades were Innis & Gunn, Smirnoff, the Balvenie and Harris Gin.
CALEDONIA INNS
GUIDE 23 YEARS OF CELEBRATING EXCELLENCE IN THE SCOTTISH LICENSED TRADE2018 DRAM SEPTEMBER
17
Harry and Kathleen Hood centre with family members
T
his was a first for the awards because we honoured a husband and wife team who have created one of the most successful family-run licensed trade businesses in Scotland, Kathleen and Harry Hood of The Lisini Pub Company. This couple have been in the trade for more than 50 years and their commitment, business acumen and family values have stood them in good stead. Harry may have been the face of the business but she has been the power behind the throne. When I sat down with the daughter of our recipients in January and told her what I was planning she told me that one of her proudest belongings was the framed pub licence that belonged to her grandmother. Some people may not realise this but it was Kathleen who introduced Harry to the pub trade. She was the middle sister of three girls, whose parents were publicans in the late 1950s in the Gorbals area of Glasgow. Her father’s bar was was called Tony’s Bar and role on 60 years and they now have a bar named after her husband! All through school she worked in the pub, in fact she spent more time working in the pub than with her boyfriend who she had met
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at school – Harry! She followed her school education with a University degree from Strathclyde University, but when her father died suddenly it was all hands on deck to sustain the family business and provide a livelihood for the family and it was at this time that Harry proved to be a great support, because despite being a promising footballer – he was playing part time with Clyde Football Club, as well as working part time as a sales person for Dunn & Moore. He also helped out her family by helping out in the pub. Between the two of them and with the help of their family – they have created a very successful hospitality company, which turns over in excess of £8m and which employs more than 300 people. Harry of course, as you will all probably know, is a legend - five successful seasons with Celtic, five league titles, three Scottish Cup medals and two League Cup winners’ medals, scoring a hat-trick against Rangers, scoring the winning goal in the 1971 Scottish Cup final and finishing Scotland’s top scorer in that same season. But her family and friends consider Kathleen a legend too because she brought up her three children and also looked after the commercial side of the business. She
had a canny savings techniques which she kept hidden (particularly from her husband) and was able to juggle having kids with working, when that was less normal. In fact, when she contracted TB she didn’t tell anyone how unwell she was, and struggled on – going to work and getting the kids out to school on time. In fact, she didn’t step back from the day-to-day running of the business until daughter Lisa came on board. Lisa told me ‘She got frustrated when we started computerising our accounts system and had a stupid machine called ‘switch’. That will never take off she said.” Harry, meanwhile, was always the front of house mine host. I understand he has mellowed somewhat over the years, but he has always been passionate about the trade, and keen to get the best deals for the business. He also is very proud of his family and the fact that they have now taken the reins. Today The Lisini Pub group runs Angels Hotel and the Castle Rooms in Uddingston, Dalziel Park in Motherwell and the Parkville Hotel in Blantyre and most recently they have just opened a small bar called The West End Bar. They are the 2018 Lifetime Achievement recipients... and well deserved too.
FOOD SUPPLIER OF THE YEAR
Julie Dunn, left and Jim Rowan right, of Dunns with Jason Caddy of DRAM
FINALISTS: Braehead Foods, Brakes, Campbells
DRINKS SUPPLIER OF THE YEAR
Ian Cumming, Inverarity Morton with Jason Caddy of DRAM
FINALISTS: Matthew Clark, Tennents
THE SCOTTISH LICENSED TRADE
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FAVOURITE VODKA OF THE YEAR
Peter Risk of Diageo with Lynn Kelly of DRAM
FAVOURITE MALT OF THE YEAR
Graeme Muir of Wm Grant & Sons picked up the award.
FINALISTS: Absolut, Belvedere, Grey Goose
FINALISTS: Glenfiddich, Laphroaig, The Macallan
FAVOURITE CRAFT BREWER OF THE YEAR
FAVOURITE GIN OF THE YEAR
Steve Drew and Kayley Barbour of Innis & Gunn
Lynn Kelly presented the trophy to Billy Milligen who picked up the trophy on behalf of Harris Gin.
FINALISTS: Pilot, St. Mungos/West, William Bros IG_0580_Dram and Hotel Scot_A5 FP_2.indd 1
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FINALISTS: Brockmans, Edinburgh Gin, Gordon’s Gin 31/01/2018 09:38
FINALISTS
THE JUDGES SAID OF THE WINNER
“This was a very popular category with hundreds of votes received. One of the stand out comments was that a visit here is as much of “ a night out for the dogs as it is for the owners. The dogs are well looked after at The Forth Inn, and the judges got a very warm welcome too. The staff were coming around to clap the dogs and there was freely available treats at the bar. It definitely got the paws up!”
St Luke’s & The Winged Ox Glasgow
The Stable Bar Edinburgh
Siberia Vodka bar Aberdeen L-R Lee Wykes, Peter Clayton and Phil Crowder are presented with the trophy by Lloyd Murdoch of Antos
The Wally Dug Edinburgh
Congratulations to all the winners of the Scottish Bar and Pub Awards 2018
DRAM SEPTEMBER 2018 21
gorgeous a wisp of smoke.
A SPEYSIDE SINGLE MALT BEAUTIFULLY BALANCED WITH TM
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DRAM SEPTEMBER 2018
FINALISTS THE JUDGES SAID OF THE WINNER
“The competition in this category was fierce and it was neck in neck. However, after three visits to the Old Mill the judges were in accord. “ They couldn’t fault the service and it was obvious looking around that other customers were having the same experience. First class service, first class establishment.”
Carrigan’s Blantyre
Lion & The Unicorn Stirling
Victoria Maclellan of the Old Mill is presented with the award by Jo Graham of the BII pictured right.
”
No.38 East Kilbride
FINALISTS THE JUDGES SAID OF THE WINNER
“The judges were looking for dynamic and innovative entrepreneurs and the Pop Up Geeks were exactly that. Their idea was quite ingenious and their passion “ was obvious. David & Colin both look forward to mentoring the couple over the next year.”
Jody Buchan & Sam Baxendale Buch+Bax
Colin Blair of Buzzworks with Rachael Carpenter, Linden Wilksinson and David Wither of Flow
Ryan Bowman The Alpen Lodge
DRAM SEPTEMBER 2018 23
s, t night at the award “We all had a grea out it.” ab g kin tal ll sti is and everyone The West House, Andr w McMahon, Dundee.
incorporating the DRAM AWARDS 2018
ht a gala nig e ha d o n v e a h h I st t e a b d th was the “Best foo n en said it o v e g f in e h Ic c out. My stic night. had. Fanta .” had ever an award in w m was to Eaglesha , n In n the cake a w S e h T , o ra Marco Sa
“It was a cr acking night . Well done to yo u and your team. We all really en joyed it.” Brendan M cGuint y, Ed itor Sunday Mai l, Glasgow 24
DRAM SEPTEMBER 2018
. night once again… “It was a fantastic .” se ur co of in great company irector | Smith & Graeme Smith | D sociates Clough Business As
“I really enjoyed the food, the venison was a really nice piece of meat and the pudding, although a bit bizarre, was tasty. In fact the whole night was good. My team really enjoyed it. The Harry and Kathy Hood award was well deserved.” Ian Cumming, Inverarity Morton, Glasgow
people . There was a lot of I had a great night many w ho ny with – it’s fun there to catch up was one al me e Th . de tra the people I know in had at a dinner.” of the best I have Blant yre s Food and Drink s, Tom Cullen, Dunn
Tuesday Susan. “Brilliant night on .” illiantly well done Thank you, and br inburgh Ed , ers eli ntp Mo David Wither,
ght, superb Amazing. Great Ni ite honestly qu id sa ve ha I food, food I’ve ever st be e that it was th th so many had at an event wi e. nc da en people in att job. Nice od go d, ise an org Well ed very em se it , ing flowing even . well co -ordinated e Forth Inn Phil Crowder at Th
“Three words Absolutely amazing Sim, event!!” Graham , Managing Director ns Sig d ize Special
DRAM SEPTEMBER 2018 25
FINALISTS THE JUDGES SAID OF THE WINNER
“The team at Buzzworks really engage with their local community from supporting charitable events to raising money “ for individual charities including the Ayrshire Hospice. The management have inspired the staff to get fully involved, and are also empowering staff to use their initiative to come up with fresh ideas.”
Akva Edinburgh
Driftwood Glasgow
Peter Govan, Alison Blair & Jane O’Hanlon of Buzzworks with Chris Rock of Diageo
”
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DRAM SEPTEMBER 2018
FINALISTS:
Lord of the Isles, The Swan Inn, The West House
CONGRATULATES BUZZWORKS, PRESTWICK
WINNERS OF THE DIAGEO AWARD FOR SOCIAL RESPONSIBILITY AND COMMUNITY 2018
Chris Rock from Diageo, (right) presented the Diageo Award for Social Responsibility & Community 2018 to Peter Govan, Jane O’Hanlon and Alison Blair of Buzzworks.
THE WORLD’S LEADING PREMIUM DRINKS COMPANY
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THE ORIGINAL UNIQUE SWEET & BITTER TASTE OF DISARONNO MAKES THIS FAMOUS ITALIAN LIQUER RECOGNISABLE
ENJOY RESPONSIBLY
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DRAM AUGUST 2018
FINALISTS THE JUDGES SAID OF THE WINNER
Sygn ticks all the boxes. The bartenders definitely know how to make a great cocktail here. Its cocktail menu is as quirky as the décor, and includes a wide “ range of bespoke cocktails as well as the classics. The passion here is evident and the bartender took great pride in creating our drinks in front of us, whilst still maintaining great customer service to the other customers waiting at the bar.
Angels Hotel Uddingston
The Parlour Glasgow
Reece Taylor Left) Sygn and Graeme Muir representing Disaronno
Tiger Lily Edinburgh ”
Caroline Wright and Jason Caddy, DRAM Editor
FINALISTS:
Lord of the Isles, The Swan Inn, The West House
Scott Morton with Stuart Ellis of Gordon & MacPhail
FINALISTS:
The George Hotel, Meldrum Country Hotel, Under The Stairs DRAM SEPTEMBER 2018 29
30
DRAM AUGUST 2018
THE JUDGES SAID OF THE WINNER
“From day 1, Ellie approached the program with brilliant enthusiasm and commitment. Her skills and confidence have grown “ greatly throughout, and on the final day she presented to us a standout drink which was inspired by her learnings from the Bar Apprentice experience.” Jen Joyes of Wm Grant with Ellie Raeside
”
HOTELSCOTLAND
Steven Winton & Billy Lowe Jun with Sylvia Forsyth of Hotel Scotland
FINALISTS:
Dakota Bar & Grill, Orocco Pier Hotel, Royal Mackintosh
Robin O’Kane & Ollie Nodwell & Ian Cumming of Inverarity Morton
FINALISTS:
La Petite Mort, Vroni’s, Seamill Hydro, Acid Bar DRAM SEPTEMBER 2018 31
CONGRATULATIONS TO
T-BAR AYR
NEW BAR OF THE YEAR
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DRAM AUGUST 2018
FINALISTS
THE JUDGES SAID OF THE WINNER
“This bar may be small, but it has the wow factor. The design is fresh and lively and creates the idea of an alfresco “drinking experience. As you would expect T-bar has great service but it also offers locals a stylish establishment with live music too.”
Black Ivy Edinburgh
Church on the Hill Glasgow
Manager Lee Little of Buzzworks (Centre Left) with-Anne Smith of Kopparberg and the T-Bar team.
Finsbury Flatiron Glasgow
The Citizen Glasgow
FINALISTS THE JUDGES SAID OF THE WINNER
“Brewhemia is a stand out establishment. You only have to look around at the tables to see how many people enjoy the “ beer on offer. It has a wide ranging list and also has the most tank beer of any establishment in the country. The staff are very knowledgeable here, and are happy to help customers choose from Jordan Fleming & Lorraine Bremner receive the award from Fiona Brown of Molson Coors their selection of beers.”
Angels Hotel Uddingston
The Raeburn Edinburgh
The Raven Glasgow
DRAM SEPTEMBER 2018 33
Congratulations to Brewhemia, Edinburgh
Beer Bar of the Year Scottish Bar & Pub Awards 2018
34
DRAM AUGUST 2018
MUSIC STRATEGY & PLAYLIST CURATION FOR BUSINESS
FINALISTS THE JUDGES SAID OF THE WINNER
“The Swan Inn is a credit to its owners. It is a real hit with the locals who just love the fact that they have a neighbourhood “ bar offering everything from gin tasting events to tribute nights. The food is fab and the service is too.”
The Cross Keys Kippen
The Hillside Montrose ”
The Swan Team
The Old Mill Inn Killearn
Congratulations
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FINALISTS THE JUDGES SAID OF THE WINNER
“The judges could not find anything to fault here. This spacious and airy city centre venue is immaculate. It caters for all “ ages, and it didn’t just get a five out of five from customers, but from the judges too.”
Inn on the Loch Lanark
Souters Inn Ayrshire
Brendan McGuinty, Editor of the Sunday Mail presents The Citizen Team.
”
Outside Inn Stirling
The Ricarton Inn Edinburgh
www.stevensonsayr.co.uk
Jason Caddy, right, with the Carrigan’s Team
Many congratulations to the team at T Bar on winning The Scottish Bar and Pub Awards New Bar of the year. Well Deserved 5 Old Bridge Road, Ayr, KA8 9SX Tel/Fax: 01292 268369 Email: enquiries@stevensonsayr.co.uk
FINALISTS:
Brewhemia, Haig’s, The Torfin
Specialist Installations | Bars | Restaurants | Cafes
GUIDE FINALISTS THE JUDGES SAID OF THE WINNER
“This category was closely contested, and Brel came out on top. It is a quirky space which the owners have made the“ most of, including the addition of a glass covered area where guests can sit outside in all weathers. At night, fairy lights create a magical experience here which is accentuated with purple lighting around the garden trees. It is a real transformation to the space it once was before.”
Angels Hotel Uddingston
Forbes of Kingennie Broughty Ferry The Brel Team
Indigo Yard Edinburgh
”
Congratulations to
BREL
Winner of Best Outside Area
Find us on Facebook
DRAM SEPTEMBER 2018 37
FINALISTS THE JUDGES SAID OF THE WINNER
“The team at Usquabae are to be applauded, because they are happy to share their knowledge even when the bar is busy. The judges thought it has “ a great range of whiskies and that the bar staff were happy to see people drinking whisky every which way.”
BAllygrant Inn Islay
Black Cat Edinburgh L-R Angus Conway, Michael MacLean & Max Murray of Usquabae
” The Lochside Islay
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DRAM SEPTEMBER 2018
Stannah in Scotland Helping to raise a glass... and a bottle... and a crate... and a barrel or two
Congratulations to all this year’s winners
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Meet the family
DRAM AUGUST 2018 39
142 Duke Street, Edinburgh EH6 8HR
NAUTICUS DESIGN FOCUS
O
nce upon a time there were three guys with one big dream: to open a bar in Leith that captured the heart of what was going on at the shore, that wove in the area’s rich history, and that contained a good few traditional design nods. They acquired the former Parlour bar on Duke Street, worked really hard during a four-month refurbishment, and their dream came true last month when Nauticus became a reality. Those three guys are Kyle Jamieson, Iain McPherson and Sam Chapman. Iain and Sam have got form, with Panda and Sons and Hoot the Redeemer, both in Edinburgh, already under their belts, while Kyle worked with the duo at Panda and Sons and has managed various bars in the capital including The Bon Vivant and Devil’s Advocate. The three of them decided to collaborate and approached Admiral Taverns for the tenancy, getting the keys in April, and, as Kyle, who showed me around, told me, this is a celebration of all things Leith and all things Scottish. He said, “All our house pours are Scottish 40
DRAM SEPTEMBER 2018
BY JASON CADDY
brands, and if we can’t find a Scottish tequila, say, then we go for a Scottish supplier. We’ve a classic rum from Cadenheads for example.” Anybody who’s familiar with the old Parlour bar and it’s insipidlooking blue painted interior – including all the lovely wood panelling that the guys stripped back over a week – won’t help but be moved by the power of this transformation. Unlike some redesigns that throw a ton of money at a place and rip out its heart and soul in process, there’s nothing soulless about the design that principally Kyle and Iain came up with. Said Kyle, “Iain and I designed it. We started at the toilets, which we switched incidentally, and this was our starting point for the entire design and we worked our way out from there. We wanted to strip it back to what it used to be, or what we imagined it looked like because our research couldn’t really find out much before its days as The Golf, and if the amount of old-school regulars we’re attracting is anything to go by, from both Parlour and its days as Golf, it’s been given a resounding
Cadenhead’s classic Rum is part of a wide range of aged Rums available from our shop at 172 Canongate, Edinburgh
Cadenhead’s Whisky Shop 172 Canongate, Royal Mile, Edinburgh, EH8 8DF Tel: 0131 556 5864
chws@cadenhead.scot
thumbs up.” They sourced many of the bar’s interior ‘talking points’ themselves, and, as Kyle also explained, it’s more of a hobbyhorse for one of them. “Iain is an avid hunter of antiques from fairs and stuff and he was able to source most of what we’ve used. The only remaining original features are the cornicing, the fireplace and the McPhersons mirror above the door.” The bar’s exterior is green, with a gold painted sign and two nifty little ship insignias in oval frames. You get to drink in the whole of the bar as soon as you step inside and it’s a square space with wooden parquet flooring throughout, with the bar on the left and the fireplace on the right. The walls are all painted in a racing green with wooden panelling to dado rail height. The bar is lit by antique chandeliers. Straight ahead and off to the right is a slightly raised oblong offshoot area. This long narrow space with a window at the very end has a floor to ceiling (practically) wooden bookshelves full of DRAM SEPTEMBER 2018 41
DESIGN FOCUS books and nautical themed object d’ art, like model ships, and non, like trumpets. A red leather banquette runs the entire way along the wall. There are square wooden tables that run the entire length of it at the moment, but the plan is to eventually replace them with circular ones. On the wall above the seat are several beautiful carved wooden pieces that used to decorate Panda and Sons. There’s also an upright piano nestled into the bottom right hand side of the shelves that’s played every Monday evening by a local guy that popped his head in one day and volunteered his services. The fireplace has been painted in gunmetal grey, on top of which sits a model of another ship, two Victorian lamps, the likes of which you might see on an old-fashioned horse-drawn carriage, and on the wall above it is a collection of pictures of Leith-related stuff. Either side of the fireplace is banquette seating in green. The jewel in the crown has to be the bar. A wooden bar-front is topped with beautiful mother of pearl that came in sheets and took two days to assemble. The bar font is temporary and a new one is currently being hand-blown in Italy. The mother of pearl shimmers, set off by the bar-top lighting that look like antique pieces, with flame-shaped shades, not unlike Lady Liberty’s torch, but on long, thin brass stands. Also on the bar is the helmet of a Captain Nemo-style metal diving suit 42
DRAM SEPTEMBER 2018
with an illuminated globe inside that depicts the changing timeline of the seasons. There are two other helmets that have been wallmounted to roughly head height for customers to pop their own head into for a social media photo opportunities. They must have had small heads in those days or I have a big noggin. The back bar’s constructed from old library shelves, complete with working wooden ladder that slides around on a rail so that that the high-up spirits can be reached. Each square inlet has been backed by a mirror and is illuminated. The bar stools are upholstered in Harris Tweed, with grey dominating, which dovetails well with all the green. On the way to the toilets, straight ahead and off to the left via the raised area as you enter, is a triptych of goldframed mirrors and a picture of all the different types of knot, and the last word has to go to the toilets. They’ve been outfitted in lovely white and green brick tiles and what looks like heavy duty porcelain sinks, that again have an antique feel, above which is one of those old-fashioned liquid soap dispensers that you have to rotate downwards to use. The more time you spend in Nauticus, the more design details catch the eye. It’s already garnering quite a reputation as a bartender’s bar, and I can see why. It’s cornering the ‘livedin’, comfortable end of the market, with a stylish twist. n
@dramscotland
SUE SAYS
/dram.scotland
I
t’s certainly been a full on four weeks – but you know me, I love being busy. It was great to catch up with so many people at the Scottish Bar and Pub Awards and the feedback has been absolutely brilliant. So well done to all the finalists, and of course the winners. It’s never an easy task judging and our mystery shoppers did an excellent job. I am always happy to supply feedback. One of our most popular categories in the awards was Dog Friendly Pub of the Year – and we had hundreds of votes for the various pubs, with The Forth Inn winning. However not all pub groups are happy letting dogs in... JD Wetherspoon has just banned them! I think there will be a campaign to let them back in. JDW is known for doing things their way and it is definitely going against the trend. Hotels are becoming more pro-actively dog friendly. In fact Macdonald Hotels is offering holiday breaks with free accommodation for your dogs. Book me them in!
Glasgow City Council is discussing increasing licensing hours to 4am for night spots and public views are being sought, in fact it has been holding events for the public attend. It is talking about introducing it as a pilot programme. Personally I cannot see the point of this. I can recall one nightclub owner telling me that the people who are still out drinking at 4am are more trouble than the cash they generate. I was also out in Glasgow the other weekend, and never mind 4am, the pubs were not full at 11pm! So I hate to think how the nightclub industry is doing, but I don’t think increasing the hours for ‘night-time licensed estabishments’ will do them any good whatsoever. Clubs have to adhere to much stricter rules than pubs that open late. The board want to make Glasgow more European – more like Berlin (population 10 million). I’ve got a better idea - why not just make it easier/ quicker for operators to get pavement licences?
CASH CONTROL
I love it when you come across quirky bars, and recently I have come across two. First up was the Eagle Barge Inn at the Caledonian Canal near Spean Bridge. A barge that has been converted into a bar and restaurant... it certainly was cosy. The other one was in Glasgow, The Summoner’s. It’s a gaming bar with comfortable arm chairs and multi-coloured keyboards. They call it an e-sports bar. It’s located on Pitt Street, and I’ve certainly not seen anything like it in Scotland. New research shows that no alcohol is safe to drink. The report called The ‘Global Burden of Disease’ was reported in the Lancet. Although the researchers admit moderate drinking may protect against heart disease, they found the risk of cancer etc outweighed these protections! The same month another study pubished in the British Medical Jouranl found that moderate drinkers were at the lowest risk of dementia, compared to heavy drinkers and non drinkers... but then again another study found that even moderate drinking could increase the risk of dementia. The only thing going demented is me!
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• Well established business • Prominent roadside location
T: 0141 352 7300
T: 0141 352 7300 6853994
5254943
For more properties visit: christie.com
SHOWCASE SHOWCASE
alan@therestaurantagency.com 0131 441 2663
info@therestaurantagency.com 0131 441 2663
Thriving Borders Restaurant + Bar Calistoga Restaurant CityWaggon Centre, Inn, Edinburgh EH2 3DX The 10 Coalmarket, Kelso TD5 7AH
• Current Lease to 2025: Rent £25,000p.a. Annual Turnover to 31st • Full Premises Licence 75+n Covers • Former Martins/Roti, trading March space over street/1st floor levels 2018 £695,770 • Annual Turnover £305,504 (Ex Vat)
Ex VAT
Leasehold - Offers over £95,000 n 75% Food/25% Drink Split Ref 1250/EPC G
/GP 65.8%
Dubh Prais Scottish Restaurant Royal Mile, Edinburgh EH1 1SG
n c 90+ cover Family Restaurant/Same owners 8 years
• Same owners nearly 30 years n 3/4 Bed Flat included • Fully Licensed Restaurant in Prime Location owners accommodation/ • Basement 32+ cover restaurant • Annual Rent £18,000; Lease to 2021 income (10 yr extension) rental • Turnover c£250,000 p.a. on 5 nights trading
Leasehold - Offers over £40,000 Ref 1498/EPC E
Former Red Bar + Kitchen Kirkcaldy, Fife KY1 1RW
• Turn Key operation, fully fitted /equipped • Town Centre Licensed Premises Freehold – Offers over £595,000 • Owners Accommodation above (currently let) (Leasehold Option Available) • Leasehold option available
Freehold option – Offers overviewing £175,000 Contact Alan Goldie on 07850 161373 for further details and arrangements or register Ref 1725/EPC G on our website below.
www.therestaurantagency.com This is a joint agency with Cornerstone Business Agents
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SHOWCASE
SHOWCASE
Supplying the latest gaming machines, skill and quiz games, pool tables, jukeboxes and more to the license trade. Now supplying
ice making machines and glasswashers!
OUR PRODUCTS We supply the latest gaming machines, skill and quiz games, pool tables, jukeboxes, plasma screen TV’s, CCTV, sound systems and more OUR SERVICE We deliver, install and maintain our products. You can rely on us to deliver excellent service and back up. Gambling commision approved
CALL US 0141 649 9922 EMAIL US info@newcoinautomatics.com VISIT US Unit 9, Shawbridge Street, Glasgow
BARS . RESTAURANTS . HOTELS WINE BARS . CLUBS . RETAIL SHOPS Tablet Solutions / Back Office Software PMS Integration/ Cashless Kitchen Video Systems/ Cloud Loyalty Systems Booking Manager
GLASGOW - 0141 424 0558 EDINBURGH – 0131 447 1800 AYRSHIRE - 01292 285404
info@acrepossystems.co.uk www.acrepossystems.co.uk
DRAM SEPTEMBER 2018 45
ROUND UP
SOME MORE PICTURES FROM OUR AWARDS All Photographs Peter Sandground 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 Publisher/Editor Susan Young • Editor Jason Caddy • Chairman Noel Young • Editorial Jocelyn O’Keefe • Advertising Syliva Forsyth • 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. 46
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Co m pli
m en
ta
A Wee guide to EDINBURGH 2016
guide to...
EDINBURGH
DRAM
cocktails Winter warmers 2017
View the Mediaworld portfolio at dramscotland.co.uk UPPER FLOOR / FINNIESTON HOUSE, 1 THE STABLES YARD / 1103 ARGYLE STREET, GLASGOW G3 8ND
t: 0141 221 6965
ry
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