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DRAM MAGAZINE ISSN 1470-241X October 2018







elcome along to our October issue. We’ve got plenty of treats for you. Dundee is the city on everybody’s lips right now, mainly because of the V&A, looking like a huge slab of cake on the waterfront, and Dundee licensee John Rollo also has something to crow about – the acquisition of eight pubs. Read all about how he and wife Karen went about it on page 16. We also have a trio of design features, two in Glasgow, Nivens By Cafe Source and Cul Cuil, on the southside and city centre respectively, and Scotts in South Queensferry – the latest offering from the Buzzworks Group. We’re also spotlighting tequila, Halloween cocktail ideas, plus we spoke to licensees about an issue very close to their hearts – rates! Our Cover picture was taken at the recent Inverarity Morton Evolution event at SWG3. Pictured L-R Luciana Mora, John Mclachlan of Inverarity Morton and Jen Joyes of Wm Grant. You can see more pictures on page 15. Happy haunting Jason Caddy, Editor







16 22

6 /dram.scotland


ROCKIN’ ROLLO – Jason Caddy talks to John Rollo.


Scotts, Port Edgar, Nivens and Cul Cuil, Glasgow.







All the news from around the trade.


The latest brand news.


Find out what Susan Young has to say.


DIRMAUSKAS TAKES OVER THE REINS Audrius Dirmauskas, Head Chef at Guys Restaurant in Candleriggs, Glasgow has taken over the lease of the restaurant and renamed the diner The Locarno Dining Room, after the famous Glasgow ballroom of the same name. The chef, who has worked with Guy Cowan for the last 15 years, started out as a kitchen porter and worked his way up. He has now realised the dream of owning his own place. He told DRAM, “Guy taught me a lot, he is passionate about food and so am I. To me being a chef is not a job but a lifestyle and this is the next step for me. I took the restaurant over from Guy on the 30th July and ran it as Guy’s for a month. We then closed for four days to refresh the interior

and exterior and we re-opened as The Locarno.” He explains, “I’ve always loved the old stories of Glasgow and a friend, Andy Harris, suggested the name The Locarno, and I just loved it. We’ve painted and de-cluttered, added large mirrors and black and white pictures. Some are of old Glasgow – each has its own story, and some are of the food that we create. It’s the same management team and it’s the same team in the kitchen so essentially it is business as usual.” He concludes, “I look forward to welcoming customers old and new, and I’m sure they will enjoy the refreshed menu, which includes all our old favourites. Iin the New Year I plan some further improvements.”

Bertie’s set to open by Christmas Tony Crolla of Edinburgh’s Vittoria Group, is aiming to open the UK’s biggest fish and chip restaurant in the capital by Christmas. The new restaurant, to be called Bertie’s, will cover 11,000 sq ft and will seat 300 people. The Vittoria Group have spent £3m developing the site, of the former Church which housed Byzantine, on Victoria Street. It is being transformed by MD Hospitality, run by Michael Dunn. Once completed the restaurant will have a grow-up seaside style design, and will also boast two bars. Tony Crolla said, “We are excited to be bringing an authentic restaurant experience inspired by ‘Proper Fish & Chips’ to Edinburgh. Bertie’s will not compromise on quality - everything we buy and serve will be of the highest quality. Fish & Chip ventures run in my family and Bertie’s will be a proud new addition to our growing business in Scotland’s capital.” 4


A SLICE OF CALIFORNIA AT So L.A. Rusk & Rusk has lifted the lid on its latest concept So L.A. The company, owned by husband and wife team James and Louise Rusk, is planning to open a Californian-styled restaurant and bar which also includes event space in the next few weeks. So L.A. on Glasgow’s Mitchell Street will bring the number of venues in the collection to five, including Hutchesons City Grill, The 158 Club Lounge, The Butchershop Bar & Grill and The Spanish Butcher. James Rusk told DRAM, “So L.A. is a new concept, which pushes the boundaries of our current offering. It shows another side to our personality. We have a lot of very loyal customers and we want to make sure that we continue to innovate and offer them a different experience. However, we still have the same ethos which is to make people feel great. This new venture we hope will do just that. It will be fun, but cool, and have an awesome bar and Californian inspired cuisine. California is a mindset. It’s a way of life – a place for dreams – and myself and Louise are big dreamers. We are very excited about this new venue.” This month saw the opening of Scotland’s first Native Apart-Hotel – Native Glasgow at the Anchor Line. Native are operating the 64 bedroom ApartHotel on behalf of the DRG Group who own the building. The apartments which are located in the White Building at 12 St Vincent Place, the former HQ of the Anchor Line Shipping Company, include studio’s, one bedroomed apartments and penthouse apartments, all of which have finished to a very high standard. It’s Native’s first foray North of the Border and they have appointed Gary White as General Manager at the new hotel. He was formerly GM at Ayr Racecourse Hotel. Native Glasgow offers a hotel-style service including a 24-hour reception, concierge and on-site breakfast. are home to the Anchor Line restaurant and Atlantic restaurant, operated by the DRG Group.


GOODBYE SPIERS, HELLO INVERLEITH The former Spiers Bar on Edinburgh’s Bowhill Terrace has re-opened as The Inverleith. Owners, The Landmark Pub Company, have done away with the old black exterior paint job in favour of a softer olive green. Landmark Pub Company’s Operations Manager Jane Corrigan explained. “We’ve decorated, installed new colourful banquette seating, a big sofa, along with quirky antique finishings. Comfort is a big consideration here.” She continued, “ What used to be 20 bottles on the gantry has now swollen to nearly 200, including premium spirits, cocktails and rare malts. We’ve also introduced a craft beer fridge that holds 100 bottles and cans. It’s in the main bar area, so this allows customers to take their time over choosing, no rush!” The bar had a chiefly male clientele before the changes, and widening the bar’s appeal was a major factor behind the change. Said Jane, “Some of the guys who used to drink here have moved on, others are now bringing their wives and girlfriends, which is fantastic. Food is a new addition, and we have a big family table, which is proving popular. Dogs are welcome too.”

Did you know? Gin and whisky distiller, Eden Mill, is opening a new Jax bareatery in Glasgow’s Princes Square. The new 4090 sqft unit, which will open later this month will also include Eden Mill’s Blendworks concept which gives customers the chance to create their own gin. Jax will offer cocktails designed by Eden Mill’s distillers, food and music too.

Independent comedy club, The Glee, will open its first Scottish venue early next year in Glasgow. The 400-seat Glee Club Glasgow will officially open at 11 Renfrew Street with a special programme of live comedy performances on Friday 1st and Saturday 2nd February 2019. Scottish comedians Jay Lafferty and Gary Little are confirmed as opening acts, alongside Geoff Norcott. Founded nearly 25 years ago, the Glee Club is has seen many of the biggest names in the comedy business appear on Glee’s stages. They include Jimmy Carr, Kevin Bridges, Michael McIntyre, Lee Evans, Jack Dee, Jo Brand and more. With a standing capacity of 800 the new Glasgow club will feature a specially -designed purpose-built interior, theatre-style reserved seating and a round Glee stage.

The new venue will also play host one of Glee’s trademark extralong bars – designed to beat the queues, and food will be on offer too. Glee founder Mark Tughan opened his first club in Birmingham in 1994 and then opened in Cardiff, Oxford and Nottingham. Glasgow will be Glee’s fifth venue. Mark comments, “Glasgow is such a vibrant cultural city and there is a huge amount of fresh comedy talent coming through on the scene here, so the anticipation is really building as we countdown to the opening in 2019. We will be bringing everything that works and is great about The Glee to our new Glasgow venue, with a distinctive Scottish slant – a brilliant comedy line-up every week, great food and drink, friendly staff, plush interiors and a few surprises along the way. Roll on 2019!’

CARLTON HILL TO GET IT FIRST RESTAURANT The Lookout by Gardener’s Cottage will open next month on Calton Hill. It’s the first ever restaurant at the location and the views across the city skyline and Firth of Forth will be maximised by the restaurant’s floor to ceiling windows. The new building has been built on a cantilever partially suspended over Calton Hill’s northwest slope. It’s the second restaurant from Chef director Dale Mailley who also operates The Gardener’s Cottage at Royal Terrace Gardens in the city. Chef director Dale Mailley said, “Edinburgh is a vibrant and bustling city with a thriving food scene. There’s already a wonderful array of restaurants in the city, and I believe The Lookout will offer an exciting new option. We’ll be serving a modern take on the food we have evolved over the last six years at The Gardener’s Cottage to complement The Lookout’s modern architecture, and of course, those spectacular views.” DRAM OCTOBER 2018 5




illiam Grant & Sons has reported strong profit growth of 12.6% to £250.2m (after tax) for the year ended 31 December 2017. Turnover reached £1,188.1m The company revealed that three brands were the main contributors to overall growth. They were Glenfiddich, Hendrick’s and The Balvenie. Strong growth of Glenfiddich was attributed to the brand attracting the next generation of premium whisky drinkers through the release of high­profile expressions. The third expression of The Glenfiddich Experimental Series, Winter Storm, was launched in 2017. Simon Hunt, Chief Executive at William Grant & Sons, commented, “Our strong 2017 performance is testimony to the hard work and talent of our dedicated team around the world. Since William Grant founded our company over 130 years ago, we have consistently

invested in our people and in our brands for the long term. We continue to develop the business with an independent and pioneering mindset, giving us a strong competitive platform for continued future growth.” Last year the company also acquired the Tuthilltown Spirits Company, where it distils its Hudson whiskey; opened a new grain distillery and bottling plant at Tullamore, creating a home for the world’s second largest Irish whiskey brand, Tullamore D.E.W. It also took full control of distribution arrangements in its key market, France. Only this month the company also announced the expansion of its Hendrick’s Gin distillery, the most significant development in the brand’s history. The new Hendrick’s Gin Palace in Girvan, Scotland, demonstrates say the company “ its commitment to innovation and its global growth ambition”.



peymalt Whisky Distillers Ltd, the trading company of Gordon & MacPhail, (G&M) revealed a 26% rise in profits to £5.1 million in the year to end February. Overall sales increased by 39% to £39.4m with profit before tax of £12.9m. UK sales saw a rise of 6% while international sales soared by 22%. G&M owns Benromach Distillery, which had its 20th anniversary this year, and the company announced plans for a second distillery a few months ago. This year also saw the launch of Red Door Gin created at the Benromach site. The results also showed an improved performance from Gordon & MacPhail whiskies with an increase in sales of 14% due to the company exploring new routes to market. Strong performance in premium single malt whisky and gin led



to good progress for the UK wholesale operation however the company has announced that it will be withdrawing from wine and beers wholesaling in the future. Ewan Mackintosh, the managing director of Gordon & MacPhail, said, “We’re pleased to be in a solid financial position to pursue our growth plans.” He continued, “Our performance this year has been outstanding and this is in large due to impressive performances, in particular, by Benromach and Gordon & MacPhail whiskies in key markets worldwide.” Stephen Rankin, director of prestige and a member of the fourth generation of the Urquhart family, owners of the business, said, “Investing in the future has always been a cornerstone of my family’s philosophy towards business and it’s pleasing to see this approach continuing to bear fruit .”


GORDON & MACPHAIL UNVEILS OLDEST LONGMORN SINGLE MALTS EVER RELEASED Gordon & MacPhail has released two decanters as part of its ‘Private Collection’, single cask releases. They contain the oldest Longmorn single malts ever released. They were selected for bottling by identical twin brothers, Stuart and Richard Urquhart, from stock originally laid down to mature by their grandfather George Urquhart in 1961. Sold as a pair there are only 97 sets of twin decanters available worldwide and the UK they cost £30,000. Both single malts were matured in first fill Sherry hogsheads and bottled at cask strength. Richard Urquhart’s whisky from the European Oak Cask 508 was bottled at 45% ABV, while the whisky from American Oak Cask 512, selected by Stuart Urquhart, was bottled at 40.8% ABV. Each individually numbered handblown decanter of Longmorn also includes a book written by renowned writer, Jonny McCormick, along with a personally signed certificate of authenticity from each brother. Stephen Rankin, Gordon & MacPhail’s Director of Prestige, fourth generation member of the Urquhart family, a father of twins himself, said, “This is a unique and exclusive opportunity to taste a remarkable piece of Scotland’s liquid history.” For more information, visit

Mackmyra Swedish Whisky Ltd launches sales in the UK Mackmyra Swedish Whisky Ltd is now marketing Mackmyra Swedish whisky in the UK. The move comes, say the company, because of the UK is at the forefront of craft spirits development, with numerous small whisky and gin distilleries being established in recent years as a result of rapidly growing interest. Said Magnus Dandanell, Director of Mackmyra Swedish Whisky Ltd, “It’s going to be fascinating to follow progress in the UK now that we’ve finally been able to launch sales here. We’re seeing considerable demand among UK consumers, but frustratingly it’s been difficult to offer Mackmyra’s entire product range via British importers.” He continued, That’s now changing.”

THE MACALLAN RARE CASK BATCH NO. 1, 2018 RELEASE LAUNCHES WITH NEW PACKAGING The Macallan has launched Rare Cask Batch No. 1, 2018 Release. Nick Savage, The Macallan Master Distiller, says, “The rarity of Rare Cask lies in the limited number of first fill sherry seasoned casks. This whisky truly exhibits the art of cask selection and the role of our whisky making team. The casks give the greatest contribution to the character and are the only source of the rich mahogany colour. It is one of The Macallan’s most complex yet balanced whiskies that we’ve created, with soft notes of rich oak, vanilla and chocolate.” He continued, “Rare Cask’s flavour has been created to be savoured and shared with those who appreciate a single malt with a rich depth of a complexity and perfect balance.”

NEW LOOK AND REFINED TASTE FOR AILSA BAY SWEET SMOKE WHISKY William Grant & Sons has unveiled a new design and modified liquid for Ailsa Bay, its peated single malt whisky, which relaunched in the on-trade last month. Says Peter Gordon, Director of William Grant & Sons and great-grandson of William Grant, “The first release of Ailsa Bay was about trying to create a very heavily peated whisky with all of the sweetness and smokiness we could muster, but also dial down some of the medicinal notes that characterise some peated whiskies” He suggested the Ailsa Bay team were now developing the liquid further in pursuit of new flavours. Stuart Watts, Distillery Manager at William Grant & Sons said, “No other whisky is made with this much science. Using data points to adapt the flavour and applying modern engineering alongside our family’s traditional approach, is truly innovative”. While Master Blender Brian Kinsman added, “The Ailsa Bay distillery continues to allow us to develop incredible whisky through its ability to create different styles under the one roof. This new expression has allowed us to evolve the flavour notes and push the balance in taste, without compromising on the quality of the liquid.” DRAM OCTOBER 2018 7





A pair of ‘sisters’ with a love of gin and a passion for female togetherness have crafted Sisterhood Rhubarb Gin. The small batch gin is created in copper stills and is a traditional juniper-led gin, infused with lavender, coriander, cardamom and of course rhubarb. It’s already built a following in its first few weeks on social media with more than 4K loyal fans on it’s tongue-in-cheek, female-focused Instagram feed. This new pink craft gin was brought to life when gin-lover-cum-shoe-retailer Jamie-Leigh Burgess, 29, returned home to the UK from New Zealand and found a ‘sister’ in former armed-police officer Claire Barclay, 42, whilst working at a distillery in the North of England. They put together their passion for gin, and their very own bond grew, and so Sisterhood Rhubarb Gin was born. Said Jamie-Leigh, “The whole feminine movement that’s happening is hard to ignore and we can’t help but feel that we are surrounded by powerful women – marching, moving and making! Gin distilling is an art Claire and I have come to by luck – but now we have found our niche.”


LIMITED-EDITION TRUSSARDI BOTTLE FROM DISARONNO Disaronno’s new limited-edition bottle has been launched in partnership with Italian fashion house, Trussardi. The bottles are wrapped in leather-style texture, with the greyhound logo appearing next to striking fuchsia, green and blue brushstrokes. The”Celebrate in Style” gift-box comes with two flutes accompanying a classic bottle of Disaronno. 8


Grey Goose La Vanille flavoured vodka has relaunched in the UK. Owners Bacardi, say that the creation of Grey Goose La Vanille is a testament to the brand’s continued commitment to the finest ingredients. It is created using the same soft winter wheat from Picardy and natural spring water from Gensac-La-Pallue that is used in the original vodka. It is then blended with natural vanilla harvested in Madagascar to create bold caramelised and toffee notes.


BELHAVEN LIFTS BEER OF THE YEAR AWARD FOR TWISTED GRAPEFRUIT IPA Belhaven Brewery’s Twisted Grapefruit IPA has been named Beer of the Year 2018 at the annual Scottish Beer Awards. Scotland’s oldest brewery, which is set to celebrate its 300th anniversary in 2019 received the honour for its innovative twisted fruit beer. In addition to the top award, the hoppy fruit flavoured IPA won the Gold taste award for ‘Best Fruit-Forward beer’. The award was judged by a panel of experts drawn from across the sector from almost 300 entries. In addition, Belhaven received Silver in the ‘Best British-style Beer’ category for 80 Shilling and regained the title as ‘Exporter of the Year’ for the second time. Speaking after the award win Belhaven Brewery’s marketing controller Gordon Muir said, “This award is a tremendous accolade for Belhaven and, needless to say, reflects the outstanding job the brewing team are doing! We were inspired on a trip to the United States two years ago by the phenomenal rise in fruit and tropical IPAs and we saw immediately that it was a style we’d be able to do well.” Matt Starbuck, managing director added, “With our 300th anniversary just months away this award is testament to the brewery’s ability to embrace our heritage whilst continuing to create cracking beers to reflect new trends and tastes.”




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Tables of 10: £1000 or Tables of 12: £1200 (limited)



Day of the Dead takes places on November 1st and 2nd November – so it is actually more than just one day!

comes equila T n lò kulls! Espo with s e t le p com

Tequila has an appellation of origin. It can only be produced in five regions in Mexico. It usually comes from Jalisco, Mexico. But Mexican law also allows tequila to be produced in certain limited municipalities in the states of Tamaulipas, Nayarit, Michoacán, and Guanajuato.

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The Day of the Dead, Día de los Muertos, is a festival which celebrates the reunion of dead relatives with their families. It might seem a bit morbid but Mexicans believe in life after death and rebirth, so for them it is quite natural! The Mexican spirit and tradition says: “Don’t take anything lying down – even death!”

There is now a tequila owned by a Scottish company. After a visit to Mexico Michael Ballantyne decided to launch UWA Tequila – a range of tequilas produced in Mexico and aged in whisky casks from Speyside.

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Tequila is finished with 60% water.

e must b Tequila the m o fr made nt ave pla blue ag ave g a ly the but on ed. s u is heart

Tequila accounts for


volume share of GB on-trade spirits – sales have dipped slightly -0.1% in the last year.

Tequila is technically a mezcal. But not all mezcals are tequila! That’s because any spirit distilled from the agave plant is considered mezcal, but tequila can come from the blue agave variation.

Ther e ar e ov er 500 agave plants m in Mex illion ico.

Tequila associa is the drink s te as it w d with the D most often a a ancest s a tradition y of the Dead or a Pre-Co s on the Da l gift for the lombia y of th nc e pulque to their ultures also Dead: offered dead. ital of Jalisco, is Guadalajara, the cap ital – although cap uila the world’s teq Tequila comes a the nearby town of n of Tequila is tow The . ond close sec distilleries. 20 home to at least

To proper ly taste a tequila, you’ll wan t to sniff, hold a sip slurp air th , rough the sip, and swirl it ar ound your mouth.

By law, genuine tequila must have “hecho en Mexico” (made in Mexico) on the bottle. If it doesn’t it’s not real tequila.


HALLOWEEN Halloween is just around the corner, and the issue we have some great receipes for you to try. We are also showcasing them online in videos. So check them out at


40ml Rebel Yell 10ml Lime Juice 25ml Re’al Pumpkin 60ml Pineapple Juice 25ml Cranberry 10ml Finest Call Grenadine

Shake cocktail and pour Cranberry and Grenadine on the top.



40ml Mezcal Union Uno 150ml Tomato Juice 20ml Lemon Juice 5-6 dashes Cholula Chipotle hot sauce Pinch of Pepper Pinch of Celery Salt



Garnish with Celery stick and Lemon slice.


50ml Bacardi Carta Blanca 50ml Briottet Blue 25ml Kwai Fai 25ml Midori 50ml Lime 50ml Gomme

125ml Pineapple juice 50ml Orange Juice Served in a Skull glass Garnished with a half lime with Pomegranate



50ml pomegranate juice 25ml vodka 25ml Cranes Cranberry and Blood Orange Liqueur 1/2 Part lime juice Lychees Cranberries


25ml Jack Daniel’s Fire 10ml Amaro 25ml Homemade Toasted Marshmallow Syrup 10ml Lemon Juice Egg White

Garnish with a toasted marshmallow rolled in biscuit crumb.



25 ml Belvedere Rye 25 ml Midori 25 ml lemon juice Topped with lemonade Drizzled grenadine MADE BY SYGN BAR, EDINBURGH


RATES UPDATE It’s been a year since we last picked up the hot potato that is the rates system in Scotland, and in light of the Scottish government’s proposed non-domestic rates bill re-heating the issue, we figured it was time for an update. JASON CADDY reports.


ife sucks. But does that mean you should just suck it up small businesses employ the majority of people in Britain, so when you’re getting a raw deal? Like when licensees in the they need help, everybody knows that the hospitality sector is UK, according to a recent report by Oxford Economics, abused by the rates system. It’s a hard shift running a business pay around 4% of their turnover in business rates alone, more right now. I personally responded to my rates assessor and than any other sector. Pubs pay 2.8% of the total business this was dismissed. Then I was pointed in the direction of the rates bill while accounting for just 0.5% of rateable turnover – Scottish government. I spoke to my MSP and she said leave it an overpayment of £500m. until the Barclay Review comes out!” There are signs that politicians are waking up to the iniquity of “Look at it this way, supermarkets are better off than licensees. the rates system. In her Programme for Government 2018They are not rated on the alcohol that they sell, yet they sell 19, released just last month, Nicola Sturgeon underlined 80 per cent of alcohol in Scotland. Pubs meanwhile are tied the Scottish Government’s ambition for the economy, to a system that is 100 years old. There’s nothing in it for the including a proposed non-domestic rates bill, based on the powers that be to dissolve this. Their policy is a protectionist recommendations of the Barclay Review to ensure a ‘level one around alcohol being a dangerous drug from which we playing field.’ must all be protected” Said the report, “The Bill will deliver the ambition set out in the Meanwhile, Chancellor Philip Hammond has been invited on a Barclay Review to enhance and pub crawl by an MP in his English reform the business rates system constituency so that he can in Scotland to better support experience some of the struggles The Non-Domestic Rates business growth and long-term faced by small pub owners. (Transitional Relief) Amendment investment and reflect changing Hammond said he was ‘very (Scotland) Regulations 2018 marketplaces...It will also deliver tempted’ but he’s yet to agree. extended transition relief measures to increase fairness UKHospitality and a coalition of arrangements into 2018-19 and ensure a level playing field leading hospitality businesses for hospitality properties and by reforming a number of reliefs have also written to Hammond and tackling known avoidance to call for targeted support in Aberdeen City/ Shire offices measures.” this month’s Budget that will with an additional 12.5% But some in the trade remain protect the valuable economic real terms relief. Hospitality wholly unconvinced that anything contribution the sector makes properties must have a will change, like Ian Gibson, to the UK. But even if he acted, rateable value under £1.5 licensee at Platform 3 in while representing something million to qualify. In Scotland, Linlithgow. He said, “I had big of a shift, Scotland wouldn’t be your local assessor works out hopes for the Barclay Review. affected directly. your rateable value. Despite it being headed by a So what would make the system banker and ex civil servant and fairer in Scotland? Is there any nobody from either the retail room for optimism here? Said sector, not even someone from a Douglas Harrison of the Lion pub group or a hotelier, it still had every opportunity to reform Hotel in Nairn. “The latest from the SLTA is that they are in the whole thing. It could have solved it all in a oner.” communication with the Scottish government about this and, “Then again what would a banker know about rateable values. as long as there’s a dialogue, I guess that we can still live in It was a joke. I have also heard that some government hope. Yet nothing that I’ve read or heard so far leads me to be ministers were actually embarrassed about it. I wrote a desperately optimistic.” 4-page submission over and above the questionnaire and I “Of course, the best way to make the system fairer would be got nothing back other than an acknowledgement to say that to assess licensed premises, as they do with retail premises. they’d got it. I have been through the entire archaic system It’s as fundamental as that. When you’re faced with a £10k bill and it hasn’t helped me one bit.” and the operator next door is paying £2k, something is gravely He continued, “Your rateable value determines what you pay to wrong and licensees are going to continue to question exactly Sky, your water rates etc. They all compact to haunt you, plus how they arrived at these figures unless something gives.” n



Inverarity Morton rocked the licensed trade last month with an event which brought London to Glasgow. The experiential show highlighted how creative drinks brands are being and customers certainly enjoyed the experience.






undee’s hit the headlines lately because of the buzz around structure is changing in Dundee because many of them have the new V&A and so has licensee John Rollo who, together either passed away or retired and this type of service has gone with them. There are also less independents and more chains. with wife Karen, has just acquired eight pubs in the city. Growing up and working in his parents pubs since the age of I really hope this comes back because I think that customers 18, the trade is in this quiet man’s blood, and for someone with feel like a table number rather than a customer when it’s too such towering ambition, he was fairly reserved at first. But he impersonal.” soon got into his stride, telling me some funny stories about his We also chewed the cud about what he regarded as the major challenges that licensees face in today’s uncertain business calamitous community fundraising efforts. More on that later. But back to business. The couple bought the pubs from Redwood climate, and whether or not his venues were benefiting from Leisure, the company that John had previously worked for. The the spike of interest in all things Dundee since the opening of deal, which concluded in July, included The Bowbridge, The Clep, the V&A. He said, “We’re doing well on the back of the V&A’s The Vault and The Barn, The Boars Rock, Halleys, Caws Bar and launch because there are a lot of B&Bs around The Boars Rock, Sandy’s. Redwood Pubs, is the name of the business owned by for example. My customers are very loyal, and I can see things getting better generally.” the Rollos and it employs some He continued, “The biggest 50 staff. expense for licensees such as Explained John, “I got the myself is Sky Sports and BT managers job at The Boars MY CUSTOMERS ARE VERY sports, and the more venues Rock in 2000 when it was the better the deal, so it can be owned by Bett Inns. Prior to LOYAL, AND I CAN SEE THINGS tough for licensee on their own. that I worked in various bars GETTING BETTER GENERALLY. In this day and age you need a in Dundee. During my time THE BIGGEST EXPENSE FOR bit of food, premium drinks at a at Bett Inns they decided to reasonable price and sports on sell, and I became part of the LICENSEES SUCH AS MYSELF IS the TV. A good local where they management buy-out team. SKY SPORTS AND BT SPORTS, feel safe to come. ” The new company was called AND THE MORE VENUES THE And he’s also keen to share the Redwood Leisure, and I was good news of other success one of several people involved BETTER THE DEAL... stories in the city. “Gordon in the buy-out. When the area Whiting has just added 30 manager retired, I took on this rooms to the Invercarse, and role for Redwood, as well as he’s done the same at The managing The Boars Rock.” He continued, “I did the area manager job for about nine years, Woodlands Hotel just past Broughty Ferry, and that’s mainly for looking after several premises, and at the end of last year I the golfing business,” John explained. spoke with Redwood Leisure MD Gordon Whiting about the So with all these pubs to look after, what’s a typical day involve possibility of him selling the pubs and the deal was struck - plus for John Rollo? “I start work at 7am every day. I start out at The Boars Rock and then leave at about 10 a.m. to visit all the other 11 residential properties above them, which are all rented out. “My wife and I bankrolled this, raising the funds by selling back bars. Karen also does the rounds checking that everything’s my shares to Gordon. We are now Redwood Pubs and Karen has running smoothly. She does all of the staff rotas. I generally try appointed herself chairperson – I’m just the secretary! But the to knock off at 5 o’clock and then come back in about 7pm. That’s shares are 50/50. Redwood Leisure still operates and owns dedication, I know, but it’s the only way to make things work these days,” he said. the Invercarse Hotel, Woodlands Hotel and Birkhill Inn.” Karen and John worked together for 20 years in the trade, but Away from work, John has done lots of charity work and continues prior to the acquisition, she’d been away from the trade since to do so despite the odd calamity. “I went abseiling for Dundee 2010, when she went to work for the community alarm scheme. FC youth team and I nearly killed myself,” he explained with a wry Now that they are owner/operators in their own right, they pride smile. “It was a 450-foot high building, the Uni Tower in Dundee. themselves on offering the personal touch. Said John, “When I was the first person to ever have come down upside down. I customers walk into one of our pubs, the drinks usually poured had gloves on but my hand slipped and my spectating wife and before they get to the bar. A lot of the senior management daughter thought I was a goner.”



He’s also heavily involved with amateur football teams. “ I sponsor various football teams, like East Craigie, one of the oldest junior teams in Scotland. For my sins, I like to watch Dundee FC!” John and Karen live in Monifieth and have two daughters, neither of whom are remotely interested in the trade, despite growing up in it. “One’s a nurse in Inverness at Craigmure Hospital. The younger one is a student and she’s working part-time at The Woodlands with Gordon,” he said. “They were brought up in the trade. I used to give them pocket money for putting out the beermats out in the morning. They’ve got no aspirations to follow in our footsteps - they’ve seen how hard it is for mum and dad. I worked 106 hours one week!” Given the fact that the two of them work like mad, Karen is trying to twist John’s arm about a cruise, but John seems to be more concerned with his wet sales than sailing. “My daughter brought us an anniversary present last year and we stayed at the Green Market in Edinburgh for our 25th anniversary. My wife tells me that I need a bigger break as our 50th birthdays approach, but a cruise? I’d prefer not to be away for two weeks and keep my feet on dry land at this early stage in the business!” And if you need any more proof that the trade is in John’s blood, get this, he also happens to be related to former Dundee licensee, Jonathan Stewart. He found out after Jonathan had been doing some digging into his family tree. Jonathan has since called time on the trade but continues to cast a very long shadow in Broughty Ferry and Dundee, and is greatly admired by John. “Once he got his teeth into something he doesn’t let go,” is how John described Jonathan and, given his recent achievements, John was obviously also blessed with a similar type of tenacity..n DRAM OCTOBER 2018 17

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pparently, walking over cobbles activates pressure points on the base of the foot that promotes good health. I’ve no clue whether or not this takes in the eyes, but something for your eyes to take in is the view at the new Scotts at South Queensferry’s Port Edgar Marina, Ayrshire-based Buzzworks first foray in the east. I was originally going to kick off this piece with something like ‘stunning panoramic views of the Forth Road bridges that really take your breath away’ but this falls massively short because this raised building’s first-floor vantage point, from which you not only get an eyeful of the bridges but also a clear view down the Firth toward the horizon, oil rigs included, makes you want to bleach it onto the back of your retinas. Or move there. This is the third Scotts for the Ayrshire-based business - the original is at Troon while Largs plays host to the second. On the day I hung by I was able to corner two of the busy Buzzworks

BY JASON CADDY directors, Kenny and Colin Blair, as they buzzed about the place for their take on their latest opus. Said Kenny, “This stands out from our other two venues because it is so industrial. It’s an old boating shed and its original steel structure was so dominating that we had to take it into account.” Colin added, “My greatest fear was that we were taking on this big tin shed at the water’s edge and we had to make it warm and cosy, hence the now trademark fires – and the botanicals, we can’t forget them. The place is full of plants.” He continued, “I call the design ‘warm industrial’, like the gorgeous velour seating paired with a table fashioned from an old piece of circular wood encased in an industrial steel ring. We got a lot of what we used for the interior from an industrial salvage reclamation yard and industrial meets opulence is the essence of what we’re doing here.” DRAM OCTOBER 2018 19

DESIGN FOCUS Buzzworks favoured many of the companies who have been responsible for the successful look and design of their existing outlets including Jim Hamilton who presided over the design, Transition and Stevenson’s of Ayr - the upholstering experts. Jim Hamilton told DRAM, “It was a pleasure to play with a large format warehouse space, with a world-class backdrop. “The challenge was to balance out the industrial language of the existing warehouse with the incredible view out to the 3 industrial behemoths spanning over the river, with an interior that would sit comfortably within this mix. The final interior is cosy and warm set against a world-class backdrop. “Scotts benefits from being on the upper deck level of the marina as it enhances the clear views across to the river, the hills and the three bridges. 20


“We adopted a theatrical approach to the design by stage setting a series of key elements that form the core of the interior: the island bar (and canopy) and seafood counter, the restaurant area set around the low hanging tree, the bar area snug and terrace and the flexible private dining area. In the current ‘Instagram’ climate, Scotts with the bridges in the background, you will struggle to find a more photogenic setting for a bar and restaurant in Scotland. He concluded, “It is an aspirational space that is light and refreshing in the daytime but it really comes alive when the lights dim in the evening.” There are five areas to Scotts, with an elongated horseshoe-shaped bar at the centre, and going clockwise from the entrance (with the bar in front of you) is the restaurant, private dining room, bar, snug

and outdoor terrace. The floor is predominantly polished concrete, and the entire back wall is clad with untreated ‘blonde’ planks of wood with an orange light shining through the gaps. The bar looks like a shed shape, a very stylish shed, with a tiny apex roof and a big old clock facing the glass-wall entrance. The bar top is made from mahogany, and the bar-front is pained dusty gold and constructed from squares that resemble the plastic holder in a box of chocolates once they’ve all been snaffled. Along the bar are gold-coloured lamps and around the bar are gold birdcage-like lampshades, and at the very tip of the bar where is curves are two stainless steel ‘bath’ areas for ice to keep the wine chilled, above which are big meat hooks on a rail. Opposite this end of the bar, on the back wall, is the servery, and this three-sided alcove entrance to the kitchen has a bit of a Spanish

vibe to it. There’s an old wooden screen at the bottom of it that looks like it’s straight out of a Spanish church, like a confessional booth screen almost. Along the top of it are stone vases in all different shapes and sizes. The restaurant commands the very best views of the place, being at the corner of Scotts, with walls of windows allowing customers to dine in style and comfort and drink in the view at same time. This area has parquet flooring, and with its exposed-pipe-and-fan industrial ceiling and eclectic mix of industrial-meets-opulence, with beautiful green and blue velvet chairs and brown squidgy leather chairs in tan paired with metal, marble and wooden tables, is representative of the rest of the space. This area is separated from the bar in the centre by a row of teal leather banquettes, and from the private dining area by huge floor-to-ceiling shelves containing a range of vases and plants and bric-a-brac. View aside, the focal point of the restaurant is the tree in the centre of the space, with three horseshoe-shaped booths upholstered in green velvet all backing onto it by forming a circle. The tree isn’t real of course, but it looks real, and hanging around the tree are industrial lights, the types that normally are caged in factories. This area also has huge oversized vases with even more plants in them. The Private Dining Room boasts a cosy glow thanks to the flameeffect gas fire embedded in the wall (complete with logs stacked below) and this area also obviously benefits from the shelving divide with the restaurant. This area also has parquet flooring and a rug that both contribute to its cosiness. The bar area on the opposite side of the horseshoe bar boasts emerald green booths, in a rougher velour to the sumptuously smooth blue velvet chairs that, again, have used elsewhere. The bar segues into the snug, which in turn segues into the terrace (accessible through patio doors), and the snug incorporates the same design elements as the rest of Scotts like the colours and fabrics, lots of plants etc. with the biggest departure being the zigzag tiled floor that spills out onto the terrace and a whole wall of wood that looks like the wooden tiles on the roof of an alpine lodge. The lighting in this area looks like it’s been housed in wicker basket shades and there’s also a wooden ‘tree’ (looks like a tree branch) coat stand. Out on the patio is a selection of wicker chairs, marbletop tables, and plants, and with a view like that is understandably understated. n DRAM OCTOBER 2018 21

84-86 West Nile Street, Glasgow



ul Cuil, meaning ‘back court’ in Gaelic’, is the name of a new bar from owners Church Yard Glasgow Ltd, and it’s like it’s been exorcised of all the ghosts of its former existence and reincarnated by this redesign. The name Cul Cuil refers to the fact this hidden gem, or not so hidden the new owners hope, outdoor area, which forms one third of the entire bars area. In fact the bar’s slogan that’s dotted about the place, is ‘Come in, go out ‘. Said a spokesman, “Someone said that we missed a trick with the name, that we should have been more explicit by putting the word ‘garden’ in it, but the clue’s in the name as well as the slogan of course.” He continued, “In terms of the design we had a ten-day turnaround and we’ve actually documented it on Facebook using time-lapse photography to the song ‘Rip it up and Start Again’. It all came together really well and we’ve had such positive feedback on the design so far. It’s appealing particularly well to the office crowd.” The inside bar area has been painted in neutral creams, lit by a mixture of countersunk ceiling spots and pendant glass globe lighting, and those ever so popular exposed filament lights. In the centre of the space are some church pews encased in an oak pen, which also provides shelves for customers to rest their drinks on, and there are also some stools around it. Other design highlights include a metal stag’s head on the wall between the toilets, on the opposite wall from the bar. Along the same wall, in the other corner, near the wall of window doors



leading out onto the street, is a blue leather banquette, in front of which are wooden topped tables with wrought iron bases and metal chairs with similar blue leather upholstered seats. The bar itself is another design highlight, despite being fairly simplistic in its design. The bar-top is mahogany, with some lovely, handmade blue and white tiles clad on the bar-front and lit by a light tucked in the lip of the bar. There’s also a metal shelf at the far end of the bar that houses wine bottles and glasses. Above the bar are those pendant lights with the glass ‘fish-bowl’ shades that we mentioned earlier. The back-bar has a golden back drop to the metal shelves. The light wooden floors have been cleaned up and are set off by clean lighting. The bar’s food offering is dictated by the compromised kitchen space, so it’s essentially small, but tasty, bites that are on offer to customers. The Private Dining Room is on the way out to the outside area, made up from a long, narrow space, which is really lovely. It’s exposed stone with a glass roof. There’s another church pew running along the far exposed brick wall, greenery, with little metal flower holders from which the plants spring. There are two glass doors through which this area is accessed via the bar, one of which will be exclusively for the PDR once a heavy curtain is going to be used to cordon the area off so that the outdoor area can be accessed without overlooking the PDR guests. Then we come to what is the most transformed area. They’ve

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BY JASON CADDY done such a fantastic job of the outside area in what is a gem of a courtyard that was vastly underused in its previous incarnations. Once out into the PDR, you tale a sharp left and this brings you put on a balcony area has a big chunky wooden table, while all along the back wall is greenery and a lighting rig. The plan is for this area to be canopied eventually. There’s also a very pretty lighting rig here that took five days to build because the stonework presented challenges. Down the stairs into the well of the courtyard, which now have a canopy that’s supported by scaffolding poles that act like with what looks like ivy growing up them. The big wrought iron mirrors on the wall next to the stairs are quite Game of Thrones-esque. Once in the well, are more rows of the big chunky picnic bench table seating. At the far end of this totally enclosed courtyard is some enclosed decking in light treated wood that matches the chunky tables on which is a bench seat around it perimeter with chairs and tables. It looks a bit like a little stage. This area’s also made more interesting by the string of lights, and the fact that this is a non-smoking area also makes it feel a bit outside-inside, which is also greatly helped by the amount of heaters. But the absolute highlight of this space has to be the greenery. Continued the spokesperson, “These plants are real and we have pre-planted 450 bulbs. In terms of the overall budget, the garden spend has been remarkably little, yet it has had a phenomenal impact. We also have two cherry blossoms that are looking a bit sorry for themselves but there’ll be a big hit in April!” n

10/10/2018 14:42

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72 Nithsdale Road, Glasgow



hey say third time’s a charm. Glasgow’s Cafe Source number three, Nivens by Cafe Source, on Nithsdale Road, happens to ooze plenty of the stuff, which is in no small part due to a subtle design that’s wholly sympathetic to the building’s history. Plus co-owners Paul Laurie and Kenny Donachie’s latest offering dovetails with the rest of the family, Cafe Source Too in the west end and Cafe Source at St Andrew’s in the Square, without being copycat. This characterful B-listed building on Nithsdale Road is a premises that started life as a butcher’s shop (estimated to date back to the 1800s) then a car mechanics workshop called HG TO ALL THE FINALISTS FROM Nivens, hence the name, then a bar named Salisbury, and most recently it was a Chinese restaurant called Kowloon. It’s a fairly compact space with a bar on the left as you enter WE ARE PROUD from Nithsdale Road - there are two entrances, one on Nithsdale TO SUPPLY SO Road, and one on Nithsdale Street – with windows on either side, banquette seating, oak-top tables, exposed brickwork and metal MANY OF YOU! work in what are effectively two areas, separated by a servery. There’s also a kitchen on the ground floor, with toilets and an office at basement level. TEL: 01698 727 777 Conor McGeady is GM and he gave me the guided tour including dropping a few gems about the building’s history – and heritage swayed, shaped and guided this refurbishment. He said, “We had 32 GLASGOW ROAD, BLANTYRE, G72 0JY work closely with Strathbungo Conservation Society.” 32 GLASGOW ROAD, BLANTYRE, to G72 0JY He continued, “There are many original features that have a lot of





TEL: 01698 727 777



CAFE SOURCE BY JASON CADDY character, like the wood panelling on the wall which has been fully restored. We thought that the hoist on the ceiling of the venue dated back to the workshop days, whereas it was actually part of the butcher’s shop and its original sign above the Nithsdale Street entrance dates back to the 1800s and it took the guys two days to expose, which they did by dedicatedly chipping away at all the plaster and then applying a protective layer.” The building that houses the bar tapers to a curved corner like a thumb, which is why it’s accessible from two sides, although currently it’s only the entrance next to the bar from Nithsdale Road that’s currently in use. Come next summer, Conor assured me, and the planned use of outdoor tables and chairs, the entrance on Nithsdale Street (below the butcher shop sign) will also be in use. The space is quite compact and the layout is the same as its previous life as a Chinese restaurant with the same bar and floor, yet the whole place has been given The Cafe Source treatment. Conor explained, “The bar is in the same place, but we polished up the tile front and exposed brickwork and added shelves. The parquet floor is also original, as are the metal stairs leading down to the toilets. These were sanded down, buffed up and then we add a non-slip material.” I also managed to catch up with owner Paul Laurie who also explained a little more about how they arrived at the design and who was responsible for what. He said, “The design concept was a

real collaboration between the architects and myself. For instance they came up with the colour scheme but they had to base it around the green mottled snakeskin wallpaper that I chose. I also sourced the vintage car seats from a company called Peppermill Interiors.” The colour scheme is a dusty teal on the wood panelling and the banquette seating, which marries really well. The vintage car seats are more gun metal grey, and this is such a quirky touch that really suits the space and chimes with its history – plus they’re really really comfy. The oak wooden bar tops match the parquet flooring throughout and, together with the exposed brickwork and natural daylight and the exposed filament lighting and green snakeskin wallpaper that’d survive armageddon it’s so durable, shouldn’t perhaps work together on paper, but they actually do in reality. The illuminated back bar shelves on the exposed brickwork add a twinkly effect. Another great design feature, a legacy from the bar’s past, are the metal stairs down to the toilets, next to which are exposed bricks painted in black. Finally, as Conor also explained, the cherry on top of the cake was the design seal of approval from a relative of the previous owners of the building, the Nivens family. The son of the original proprietor came along on the opening day plus his daughter sent Paul a message of congratulations – which was a real cracking endorsement.” n DRAM OCTOBER 2018 25





’m glad the press is now picking up on all the anomalies regarding the health advice on alcohol. The Daily Mail ran a chart recently which gave the reported health benefits and also the health negatives... which were released in just one month! We all know that too much alcohol is not good for anyone, but too much of anything isn’t good. Too much fat, too much sugar, too much water... yes even water, too many late nights, too much screen time. #toomuch There are some moments in your life when you stop and take stock. That was brought into sharp relief this month when I heard of the death of Fawn Findlay, the Group Weddings & Events Manager at Manorview. She was only 32, a mum to two young kids, and a hard-working, dedicated member of the team. She was well known and well respected for her attention to detail and the magic that she brought to the wedding occasions that she helped organise. Her funeral was standing room only which just demonstrated the impact she had made on so many people. Life will go on for the rest of us, but we won’t forget Fawn.

to pour your own drink may not be everyone’s cup of tea. But there’s no doubt it’s a novel concept. I hope it works for them. The Scottish Licensed Trade Association has released some good news! It’s Summer survey of 600 people now shows that business is on the up. It reports that “after a number of years of decline and from a very low base, we are now seeing some improvement with 49% of respondents seeing growth, versus 39% in our previous survey, and overall, 74% of businesses are either stable or in growth versus a previous figure of 58%.” Survey sponsors KPMG, and Alistair McAlinden, Head of Hospitality & Leisure for KPMG LLP in Scotland, commented, “It is positive to see that almost 50% of respondents have reported growth during 2018 – an improvement on the prior year. Whilst out-of-town trading conditions remain challenging, declining performance for rural operators appears to be abating.” He added... “it is clear that cautious optimism is building within the sector.”

Edinburgh Gin has run a bar in Edinburgh for the past few years and now Eden Mill has announced its opening its first bar in Princes Square, Glasgow. It’s also bringing its immersive gin training to the party. I look forward to seeing it. The opening of Scotts at Port Edgar was much anticipated, and no one was disappointed. It looks fabulous and what great views. Diners have been pouring in. The launch night might have been the busiest I’ve ever attended, which is saying something! The drinks industry turned out in their droves and so did the locals. Well done Buzzworks. Roll on Linlithgow! Another great event was the drinks experience Evolution which was organised by Inverarity Morton at SWG last month. The brands really pulled something special out of the box – from the telephone box to the cement mixer. It was a drinks show in the true meaning of the word ‘show’. Creative, innovative and fun. All the elements to make folk sit up and pay attention. Everyone I spoke to there, and since, thought it was great. We thought it was as good as anything in London, but one brand marketer told me it was better than any drinks show that he had been to. A big pat on the back to all concerned, and to everyone who made it along. To those that didn’t – get a ticket for next year and go! The newest venue to open in Glasgow is called Stack and Still – it’s a pancake palace with 12 million pancake options available (according to the company) and customers get to pour their own drinks due to the self-serve technology it has. It’s Glasgow’s first self-dispense bar – there’s a choice of prosecco, cider, beer and some cocktails. Obviously, it’s aimed at a younger crowd, and I am sure there will be a certain novelty factor and of course I can see its appeal to owners Paul Reynolds and business partner Graham Swankie. The thought of having 26



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ROUNDUP Cara Chambers takes on role of Marketing Director at IBH Cara Chambers has been appointed Marketing Director at International Beverage Holdings. She will be based at the company’s Scotch whisky subsidiary Inver House Distillers in Airdrie, and will lead all marketing and innovation on its brands which include the Old Pulteney, anCnoc, Speyburn and Balblair single malt whisky brands, Hankey Bannister blended Scotch and Caorunn. She began her career in the drinks industry, starting at United Distillers (Diageo), Scottish Courage - where she became Marketing Manager for its cider portfolio - and Scottish & Newcastle / Heineken UK, where she rose to become Head of Innovation. After a period working in consultancy, she returned to the drinks industry as Marketing Director for Whyte & Mackay, before moving to Sainsbury’s Bank latterly she was European Marketing Director of Baxters Food Group. Inver House Distillers Managing Director Martin Leonard commented, ‘We are entering a very exciting period for our business, with the channels in place to grow our brands in markets around the world. The position of Marketing Director is critical to delivering our ambitious plans, and Cara brings outstanding qualities, skills and experience to the task. She is a great fit for our business and a most welcome addition to our growing team.’

Poet’s Lunch Glasgow This long running event is one of the most popular in the hospitality trade. Around 600 people gathered to raise funds for HIT and to let their hair down. More than £60K was raised. This event was definitely a HIT.

BENROMACH’S LATEST KEEPER OF THE QUAICH Susan Colville, a distillery brand home manager who has been delighting visitors for five years at Benromach Speyside single malt Scotch whisky has become a Keeper of the Quaich at an exclusive ceremony at Blair Castle in Perthshire. Susan, who was born and raised in Speyside, joined the Forres-based distillery in 2013 to lead a dedicated team of guides who deliver a highly personal and up-close experience to thousands

of visitors from all over the world each year. Throughout 2018, as Benromach celebrates its 20th anniversary since production restarted, Susan has been driving an exciting programme of activity. Susan was thrilled to be honoured by the Keepers of the Quaich She said: “This has been an incredible year at the distillery, and to receive this accolade during our 20th anniversary is particularly special for me.”

DRAM DRINKS RETAILING AND MARKETING PUBLISHED BY MEDIA WORLD LIMITED UPPER FLOOR / FINNIESTON HOUSE, 1 THE STABLES YARD / 1103 ARGYLE STREET, GLASGOW / G3 8ND t: 0141 221 6965 e: w: 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. 30


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DRAM October 2018  
DRAM October 2018