DRAM May 2022

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DRINKS RETAILING AND MARKETING

@dramscotland

ABSOLUT LAUNCH #BORNTOMIX

DRAM MAGAZINE MAY 2022 ISSN 1470-241X

/dram.scotland

Best Bar None Glasgow Awards have returned for 2022 after 2 years off due to the Covid-19 Pandemic. We appreciate the toll the pandemic has taken on the licenced trade and we applaud your resilience in the face of such adversity.

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‘Does your venue have what it takes to be one of 2022’s winners?’

You are all winners in our eyes, however, why not start your Best Bar None Glasgow journey in 2022 and help us to continue to raise the bar in licensing standards across the city! To find out more, join us Thursday 12th May at 9am within the Victoria Regent Suite, Grand Central Hotel, 99 Gordon Street, Glasgow. Alternatively you can contact Louise on 0141 276 7552 or email Louise.McMonagle@glasgow.gov.uk for more details.

www.glasgow.gov.uk/bbnglasgow Supported by Glasgow City Council, Glasgow Alcohol and Drugs Partnership, Police Scotland and Scottish Fire and Rescue Service.

DRINKS RETAILING AND MARKETING

WELCOME

I

t feels like summer is on its way! Well it certainly did when I caught up with John Macleod at his new Crabshakk in the West End of Glasgow. We were able to sit outside and enjoy a coffee. Read what he has to say on page 22 and check out the new Crabshaak on page 26.

Sean Murphy has just launched his new Gin bible and this month he writes for the DRAM on the subject of guess what... Gin? His feature is on page 9.

Entries are already coming in for this year’s Scottish Bar and Pub Awards. So remember to share it on your socials and get your customers and employees voting. The date of the awards is 30th August - a date for your diary.

This month our company profile is on Hungrrr - the company behind one of the first tech apps. It is on page 20 Lisini have had quite a year, but to recognise all that it has accomplished it took the management team to a workshop at Hampden and also organised the Lisini Spring Fling. The pictures of a happy team on pages 33.

And last but not least we also checked out the new look Brasserie at Oranmor - a feast for your eyes. It is on page 29.

See you next month.

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

@dramscotland

/dram.scotland

CONTENTS May

2022

FEATURES

08

A FOCUS ON GIN Sean Murphy gives us his take on what’s happening.

15

SCOTTISH BAR & PUB AWARDS The categories for this year’s awards.

22 26

LICENSEE INTERVIEW

John Macleod the man behind Crabshakk talks to Susan Young

DESIGN FOCUS

Crabshakk, Glasgow and the Brasserie also Glasgow.

REGULARS

4 6 38

NEWS

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

BRAND NEWS

The latest brand news.

SUE SAYS

Our publisher Sue pulls no punches.

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IT’S A 10 FOR SIX BY NICO Chef Nico Simeone is celebrating opening his 10th Six by Nico restaurant, with the opening of his latest one in Aberdeen’s Union Street on the site of the former Topolabamba Now Aberdonians will be able to enjoy the restaurant’s ethos and food which sees a brand new six-course tasting menu, every six weeks with the first concept themed around the local chip shop.

Andy Temple, Chief Creative Officer at Six by Nico said, “We are very excited to open the new Aberdeen restaurant and ‘The Chipper’ menu. Most people are familiar with the tastes and smells of their neighbourhood chip shop, and we wanted to reinvent the chipper menu to create a playful food experience that Aberdonians would recognise and be amazed by” ”The 72-cover restaurant located in the city centre also has its own bar area with a capacity of another 50

COCKTAIL GURU FOR KILLIECRANKIE Killiecrankie House, the luxury restaurant and rooms in Scotland’s Cairngorms National Park which re-opened last year under the stewardship of Tom and Matilda Tsappis, has appointed Hamish Bremner as its new head bartender.

He joins from London’s two Michelin starred Clove Club, but before that Scot Hamish, was head bartender at Spring at Somerset House, under Michelin starred chef Skye Gyngell and was also senior bartender at the Mark Hix Group.

Commenting on why he wanted to work at Killiecrankie House, Hamish said, “I’ve loved working in London but I’m making the move up to Scotland because Killiecrankie House is really rather special. I’m looking forward to a new challenge, new team and familiarising myself with some of the wonderful local drink producers and suppliers, as well as working with the interesting plants and herbs that can be grown or foraged in this stunning area.’

HERRINGBONE VENUES BUZZWORKS PORTFOLIO

JOIN

Buzzworks now has three new venues in the East having acquired Edinburgh-based Herringbone.

The Herringbone venues acquired - Herringbone Goldenacre, Herringbone – North Berwick and a new one, due to open this summer, at 3 Royal Terrace Gardens, now bring Buzzworks’ estate to 17.

Kenny Blair, Buzzworks Holdings MD, said, “Branching out the business to the East Coast has been an exciting journey so far, with two fantastic venues in Scotts South Queensferry and The Bridge Inn Linlithgow already in place.

“This is another great step forward in our continued growth strategy as we branch out from the West of Scotland. The venues will not only continue to provide an excellent bar and food experience to complement the area, but with a further 20 jobs being created, it’s an ideal opportunity for those keen to work for a forward-thinking hospitality operator that provides both industry-leading training and benefits for its team.”

Ash Bairstow, MD at Herringbone, said, “We’re delighted to be joining the Buzzworks family. It is an exciting new chapter in our story.

“Joining Buzzworks will allow the team to develop further as we expand the Herringbone brand with a third venue this year and more to come and we’re proud to become part of such a forward-thinking, people-focused business like Buzzworks.

“I know the previous owners Val and Martin will join me in thanking all of the Herringbone team, old and new, for their hard work as the business looks forward to developing further alongside Buzzworks in the future.”

Buzzworks launched their latest venue The Fox last month and have announced plans to put a Scotts in Greenock, hopefully by the end of the year.

COVER STORY: #BORNTOMIX COLLABORATION WITH ABSOLUT LAUNCHES Absolut, has partnered with a trio of unlikely fashion talent – Drag star Tayce, top celebrity designer Chet Lo, and the Next Gen metaverse Ateliers Institute of Digital Fashion (IoDF) – to create a translucent ‘second-skin’ garment, offering a look into the future of fashion where people can freely express their identity.

This is the first of Absolut’s #BornToMix creative collaborations, celebrating the power of mixing it up – in drinks, in ideas and in life, all to create a better tomorrow.

Marnie Corrigan, Brand Director at Pernod Ricard UK, said, “Absolut was born as a spirit crafted to be mixed and has always believed that whether it’s cocktails, ideas, or people, life is most interesting when we mix things up. This is why this year, we’re so excited to kick off our #BornToMix collaborations with Tayce, Chet Lo and the Institute of Digital Fashion to give our consumers a glance at what the future of fashion can mean to them, and how Second Skin Couture can inspire people to show their true identities. We can’t wait to see fans try it on themselves through IoDf’s virtual fashion lens on social media.”

Absolut sales in the on-trade are growing at +94.4% following the launch of a new bottle in February and a remix of its flavoured range. The new packaging reflects the intensity of Absolut’s flavours and harmonises the portfolio, with the stripped-back design offering clearer navigation to encourage discovery and significantly improve shelf standout.

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NEWS A FACELIFT FOR RYRIES

Highland Coast Hotels takes over at The Plockton Inn Highland Coast Hotels, the Highlands-based hotel company has acquired the 14-room Plockton Inn and its adjoining seafood restaurant from the Gollan family who have run it for 25 years. The Plockton joins Kylesku Hotel in Sutherland, the Newton Lodge in Ullapool, the Royal Golf Hotel Dornoch and the Royal Marine Hotel in Brora, which all were acquired by Highland Coast Hotels last year.

Chairman, David Whiteford comments, “We are absolutely delighted to be acquiring The Plockton Inn, one of the West Coast’s best-loved hotels.

“It’s a daunting prospect to be picking up the baton from Kenny and Mary Gollan and Susan Trowbridge, who have nurtured and developed the hotel into such a landmark in this beautiful part of the world.

However, with a clear focus

on working closely with the local communities around our properties, and investing back into the local economy, we very much hope we can add even further value to the hotel and the surrounding area.

“Whilst it’s early days, we have exciting plans for the hotel which we anticipate will undergo a substantial refurbishment this coming winter.’’

Kenny Gollan said, “After 25 years of ownership of the Plockton Inn, Mary, Susan and I are very sad to be handing over our wonderful hotel after all these years.

It has been a source of huge satisfaction and pride to us, and we will be forever grateful for the unstinting support we have received from the local community and our many regular guests from further afield. To you all, ‘Thank you’.”

Ryries’ one of Edinburgh’s oldest pubs has been given a new lease of life by owners DM Stewart who bought the pub after the pandemic. The company has invested some £250K transforming the outside as well as the interior in homage to its original glory.

The Haymarket pub, which was once known as the Haymarket Inn, was built in the 1800s, and originally was a fuelling station for horse and carts. Now the pub is refuelling patrons.

This historic pub has a fresh teak exterior, oak bar, panelled interior and stained glass windows and new owners DM Stewart have taken inspiration from the refit of the pub back in 1906, which saw the interior rebuilt by Robert McFarlane Cameron, who was also responsible for a number of fine pub interiors in Edinburgh, including The Guildford Arms, also part of the D M Stewart group.

CHEF DALGELISH BRINGS AMUSE TO ABERDEEN’S QUEEN’S TERRACE Scottish chef, Kevin Dalgleish, is set to open his first restaurant, Amuse, in the heart of Aberdeen on Queen’s Terrace. Amuse will open at the end of May as a refined, yet relaxed dining experience with 70-covers. It will also have a contemporary bar, private dining space, and intimate outdoor area, The Snug.

Kevin, who trained under the legendary Anton Edelman at The Savoy in London, moved back to Scotland as head chef for 10 years at the exclusive Ackergill Tower before joining The Chester Hotel In 2012.

Kevin has said, “After years of running some of the best kitchens in the city and cooking alongside the best chefs in the UK, it’s the perfect time for me to take the jump and open my own place. Amuse will be the perfect balance of good Scottish food, bursting with flavour in an environment that doesn’t feel stuffy or formal. It’s all about the food and I hope guests will appreciate that.”

n Michele and Olivia Civeria the couple behind Edinburgh venues Civerinos, Hunter Square, and Civerinos Slice pizza joints are planning to bring their wood fired pizzas and Italian street food to Glasgow. First up are two new Slice restaurants and they are still looking for site number three. n Leith restaurant the Borough, on Henderson Street, has re-opened after a flood caused it to close temporarily. The restaurant reopened at the end of April and now owners husband and wife team Darren and Aleksandra Murray are welcoming customers back.

The couple who opened the venue in 2019, cooked up a storm during the pandemic with pies which soon attracted a following. n Edinburgh’s St Leonard’s Hill has a new drinkery in the shape of the Tipsy Midgie.

The whisky and gin bar, with a capacity of 30, opened at the end of March and is the newest venture from Colin Hind the man behind The Whisky Forager, and The Kilted Lobster.

The bar has a feature whisky mural on its whisky wall, and is open from 2pm onwards most days except Monday and Wednesday. n JDWetherspoon pub the

Alexander Bain in Wick is back on the market for the second time in three years. Spokesman Eddie Gershon said, “We can confirm that the Alexander Bain, Wetherspoon’s pub in Wick, has been placed on the market.

DRAM MAY 2022 5

BRAND NEWS

ALL THE L ATEST BRAND NEWS

WHISKY

VODKA

KING’S INCH CELEBRATES A HAT-TRICK

VODKA ZELENSKY LAUNCHES

Small batch King’s Inch single malt whisky picked up a hat trick of international awards in April.

The whisky, which made its debut late last year, secured a gold medal at the San Francisco World Spirits Competition, a 95 point gold rating and medal at International Wine & Spirit Competition (IWSC) Awards, and was named the UK’s best spirit in a show at the London Spirit’s Competition (LSC) 2022.

The small batch Lowland Single Malt was produced and bottled exclusively for Courageous Spirits who are known for award-winning Glaswegin premium gin.

Glen Scotia has unveiled its new limitededition ‘Festival Release 2022’ to celebrate the return of the Campbeltown Malts Festival this month (24-26th May).

The 8-year-old expression has been matured in heavily peated, first-fill bourbon barrels before a twelve-month finish in Pedro Ximénès hogsheads, a fortified dessert wine from southern Spain, giving it a perfect balance of gentle smoke, treacle and spice interwoven with Glen Scotia’s signature maritime notes.

Iain McAlister, Distillery Manager and Master Distiller at Glen Scotia, said, “Our Festival Release 2022 is very special as it heralds the return of the much-loved Malts Festival and the opportunity for us to showcase our work in person once more to whisky fans from around the world”.

A FIRST FOR RAASAY Berry Bros. & Rudd has announced the first single cask independent bottling from Raasay distillery.

Raasay distillery, located on the Hebridean Isle just off Skye, first started distilling in September 2017 making this single cask bottling its oldest release to date.

Jonny McMillan, Assistant Reserve Spirits Manager at Berry Bros. & Rudd said, “Raasay is one of these distilleries which is going above and beyond to create a whisky with its own unique identity.”

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Vodka Zelensky, founded by a team of refugees and peace-loving entrepreneurs, has been launched in the UK. The new spirit aims to provide immediate assistance to those in Ukraine and is donating all of the profit until 2026 to ongoing aid.

Founder and fashion designer Anastasiia Rosinina, who fled Kyiv in March, set about creating this large-scale aid project for her home country with friend and Swiss entrepreneur Dr. Tobias Reichmuth, Investor from “Shark Tank” in Switzerland.

The vodka was brought to life with an expert team in 8 days and aims to fill the gap left by Russian vodka. The aim is to sell 1m bottles this year.

GIN Citron Presse for Bombay BOMBAY SAPPHIRE®, has launched BOMBAY CITRON PRESSÉ. Made from a 100% natural fruits infusion, BOMBAY CITRON PRESSÉ is a new distilled gin, that aims to capture the taste of freshly squeezed Mediterranean lemons with the juniper notes of the brand’s signature vapour infused London Dry Gin.

BEER Belhaven Brewery is celebrating after winning 3 awards at the 2022 Monde Selection Awards.

Belhaven Scottish Ale and Belhaven Scottish Oat Stout both won Golds, while Belhaven Wee Heavy clinched a Silver medal. These three classic Scottish beers received the awards in the Beers, Waters and Soft Drinks category.

The Brewery, which opened a brand new Visitor Experience recently has also won a Country Winner award for Scottish Oat Stout at the World Beer Awards.

Matt Starbuck, managing director, Greene King Brewing & Brands said of the awards, “We are delighted that our beers continue to be recognised by experts as top in class for consistently great quality product and marketing. Our brewers are passionate that every beer that leaves our brewery is of the finest quality”.

GIN’S TALENT FOR STORYTELLING JOURNALIST AND AUTHOR SEAN MURPHYGIVES US HIS TAKE ON WHAT IS HAPPENING IN THE WORLD OF GIN.

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t’s fair to say that it has been a tough few years for the hospitality trade, and when I was asked to write a second book on Scottish gin, I had real fears about how some of the smaller producers I had previously written about might have gotten on, during the pandemic.

Thankfully, I needn’t have worried. Though the explosion in new producers we were seeing in 2019 and early 2020 has slowed down somewhat, the scene is still going from strength to strength – and long may it continue.

If anything, the two lockdowns we endured may even have inspired people to finally create their dream gins, something I’ve seen a lot over the past year as even more new gins begin to enter the scene.

When I wrote my first book Gin Galore back in 2018 I was struggling to reach 50 gin producers from Scotland, however, this time around, I easily made it to 100 and could even have added more.

Scotland’s gin scene is built upon a heritage of distilling, passion, a deep sense of place and a talent for storytelling – and it’s been amazing to once again be able to tell the stories of not only these gins but also the people who produce them with the Scottish Gin Bible, which has just been released.

From the Borders to the Shetland Isles, you’ll find people who are producing gin in everything from bothies to their garden sheds and it now means we have a thriving gin scene that challenges whisky for the sheer number of producers in Scotland.

There have been some really intriguing stories of late, including the revival of gin distilling on islands such as Raasay, Cumbrae, Bute, Mull and Colonsay.

A perfect example of how successful this resurgence of island distilling has been, can be seen on Harris, where a serendipitous decision to make a gin for people visiting the community whisky distillery, led to Isle of Harris Gin becoming one of the most successful brands around.

A beautiful bottle, designed to represent the sea around the island, both as the irregular shape of sea glass and the blue tint and elegant curves of the waves, and a recipe that included hand foraged seaweed from the island helped remind people of their visit to this stunning island.

From being a gift for tourists to an international best seller, it really shows what can happen when you create a special product with a wonderful story.

A short skip across the water to Barra, and further onto Tiree, you’ll find two newer distilleries

– both of which were originally distilled off-island - with plans to continue to create jobs for their communities and even produce new whiskies.

Exciting times. And it’s not just whisky, a further sign of this success is Tiree’s expansion its gin range, with the recent launch of its vibrant pink gin.

Capturing the recent trend for colourful and delicious fruit forward gins , Hebridean Pink Gin is made using raspberries and sweet peels.

Even in the bigger cities such as Glasgow, Aberdeen and Edinburgh, you’ll find thrilling stories of new gins, with the capital recently becoming home to the new Lind and Lime Gin Distillery and the launch of the innovative new Height of Arrows Gin from Holyrood – which uses only Juniper, sea salt and beeswax for its recipe.

While Scotland’s biggest city has the playful Glaswegin, which comes in one of my favourite recent bottle designs (and tastes great too), and the uber-cool Illicit Spirits, which makes its gins in an archway under the rail tracks running from Glasgow Central.

Not to be outdone, the Granite City is also celebrating the arrival of its very own city centre gin brand with the creation of the City of Aberdeen Distillery and Gin School which not only produces amazing gins but teaches people how to make their own too.

One of the main reasons smaller craft gins have had such a huge impact on the drinking public was their strong connection to their customer base.

This has not only led to community tasting sessions to help create the gins themselves but also seen the creation of strong followings on social media.

Throughout the pandemic, gin brands such as Ellis and Mackintosh have continued to create weekly cocktail videos and hangouts for their fans, while Eden Mill even took this a step further, creating special tasting packs to help reconnect with visitors who couldn’t visit the distillery during lockdown.

These virtual Zoom tastings were such a big hit that it wasn’t long before they were reaching the kind of numbers Eden Mill would have expected in visitors at their distillery.

However, with the world beginning to return to normal, it’s the connections with the on-trade where Scottish gins will have to step up to continue to make their mark against the bigger brands.

Brands such as Electric Spirit Co. in Edinburgh, who have just rolled out new 5L kegs for on trade in partnership with Royal Mile Whiskies, DRAM MAY 2022 9

GIN’S TALENT FOR STORYTELLING GIN CONT which are designed to be used in bars save six bottles, the energy that would be needed to recycle them and their packaging, each time they are used.

Designed to be reusable and refillable, each keg is roughly equivalent to a case of gin, saves wastage and allows for ESC founder James Porteus to pass the savings from the reduction in packaging onto each bar too.

After trialling the idea at The Palmerston, Popular capital bars such as Panda and Sons, Heron, Brauhaus, Uno Mas and Bross Bagels have all now benefitted from the scheme and used the kegs.

Even newer brands are getting in on the act. Founder of Glasgowbased Shoogle Gin, which launched during the lockdown, Chris Payne has teamed up with Satty Singh of the famous Mr Singh’s restaurant to create a gin based on the ingredients of their signature Ambala curry.

The result explained Chris, is a delicately balanced, warming gin that fantastically complements the spicy curries on offer within Mr Singh’s restaurant.

They aren’t the only ones taking this approach, the company behind

Jindea Single Estate Tea Gin, which is based in Aberdeen, are currently working on a food-pairing initiative, due to being listed in modern Indian-style venues like Chakoo, Darjeeling Express, Brigadiers and Gymkhana, with long-term support from esteemed chef Asma Khan of Darjeeling Express and Netflix’s ‘Chefs Table’.

It’s refreshing to see our gin producers work with and help their local bars and restaurants, particularly when bar staff are easily the best ambassadors you can have for your product. If you share your passion for your gin with them, they’ll pass it on to their customers and that can only be good for everyone.

Gin has many strengths, not only is it versatile in how it can be drunk and mixed, but it’s also not bogged down with rules on how it should be drunk making it easier for younger people, women especially, to embrace without the fear of being told off for not “drinking it right”.

It says a lot about that accessibility of the spirit (not only to drink but also to produce) that we now have such a thriving scene in Scotland, and I for one am looking forward to seeing how it grows and evolves in this post-pandemic era.

Salted Caramel Martini Ingredients •50ml Glaswegin London Dry •25ml Coffee Liquor •25ml Strong espresso coffee •12ml Salted Caramel Syrup •Chocolate shavings to garnish Method Add all ingredients to a cocktail shaker, fill with cubed ice and shake hard.

Double strain into a martini glass and grate chocolate of your choice over the top to garnish.

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PROXIMO IS PROUD TO WELCOME

BROCKMANS GIN TO OUR DIVERSE PORTFOLIO OF PREMIUM INNOVATIVE SPIRITS IN THE UK BROCKMANS IS GROWING TWICE AS FAST AS THE SUPER PREMIUM GIN CATEGORY*

PROXIMO IS THE FASTEST GROWING SPIRITS SUPPLIER VALUE MAT†

FOR SALES & SUPPORT ENQUIRIES PLEASE CONTACT UK_INFO@PROXIMOSPIRITS.COM

*Vol, Nielsen, MAT Q3 21. †Nielsen EPOS UK 01.01.22 top 12 value MAT suppliers. Brockmans® is distributed by Proximo Spirits, other trademarks are owned

by Proximo Spirits. ©Proximo Spirits 2022. PLEASE DRINK RESPONSIBLY

Celebrate with a

G&T Royale Mix: Slimline Elderflower Tonic Orange Juice Orange Slice

© 2022 European Refreshments UC. SCHWEPPES is a registered trade mark of European Refreshments UC.

Gin

To find out more email connect@ccep.com, call 0808 1 000 000 or visit my.ccep.com.

MALTS ARE GROWING +8.7PP AHEAD OF TOTAL WHISKY

GET READY FOR WHISKY & SUMMER WITH THE GLENLIVET CARIBBEAN RESERVE *NIELSEN, TOTAL COVERAGE, VOLUME 9LCS, MAT TY, DATA UP TO 01.01.22

ENJOY RESPONSIBLY.

incorporating the DRAM AWARDS

2022

30th AUGUST THE HILTON GLASGOW WWW.SCOTTISHBARANDPUBAWARDS.COM

AWARD CATEG incorporating the DRAM AWARDS

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ntries are already flooding in for the Scottish Bar and Pub Awards. Remember you can nominate your pub, bar, hotel or restaurant, staff or employers, but encourage your customers to get in on the act too.

The event will take place on the 30th August at The Hilton in William Street in Glasgow. But tickets are limited so if you want your own table contact Rebecca at accounts@mediaworldltd.com The final categories will be announced next month, but this issue we have the details for the Hi-Spirits Award for Best Live Music Venue. So if you know one, or are on, get voting now.

Remember the deadline for entries is the 20th June.

Of course, there will our usual surprises not least our Lifetime Achievement Award.

You have got to be in it to win it... so let’s create a noise - get your customers voting for you - and if you need any social branding let us know. There’s also the accolade Sunday Mail Pub of the Year to go for. So don’t be shy.

We have some great entertainment planned around our theme for evening - we want you to channel inner Abba. Everyone’s a Winner! We will also be fundraising for Ukraine and HIT. We can’t wait to see you all!

DOG FRIENDLY PUB OF THE YEAR

CUSTOMER SERVICE AWARD

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The Scottish Bar & Pub Awards are hunting for a pub that provides a welcome for pet dogs. Do you know a pub or bar that allow customers to bring their friendly pooches inside? Do they provide a water bowl and the occasional treat? If so, they could be in the running for this accolade. Judges will be bringing their own dogs on mystery visits (volunteers are queuing up!!) If you think you know a pub or hotel that fits the bill – enter it now and if you think you are the most Dog-Friendly Pub in Scotland get your customers voting! The two-legged variety!

Customer service is paramount when it comes to running a successful business.

Aro Procurement is on the lookout for a pub, restaurant or hotel which fully embraces the customer service ethos. Do you know a business that does this? If so, they could be eligible for this Award. Judges will look at the measures that are in place to ensure staff are well trained in customer service. Short listing will be done by Mystery Shoppers and if necessary this will be followed up with a meeting with the judges. If you want to put a nomination in, do so now.

Benromach comes from the smallest distillery in Speyside, and it is carefully crafted by hand. It hails from the Gordon & MacPhail stable, the family-owned distillers that loves whisky. Now Benromach is looking for a bar that whisky-loving customers love too. The company believes that every whisky has its own character and this year Benromach is looking for a bar with character as well as trained staff who are enthusiastic about whisky and who know how to engage their their customers. If you think you are one, or you know one nominate it for the Benromach Whisky Bar of the Year trophy.

GORIES 2022 INNOVATIVE COCKTAIL BAR OF THE YEAR

EMERGING ENTREPRENEUR OF THE YEAR

COMMUNITY PUB OF THE YEAR

WHISKY GURU OF THE YEAR

BAR APPRENTICE OF THE YEAR

BEST LIVE MUSIC VENUE 2022

The Busker is an innovative ‘new to the world’ Irish Whiskey which is seeking out Scotland’s most innovative Cocktail Bar. It is looking for a bar which marries traditions with a contemporary look and which empowers bartenders to go beyond their limitations and create flavour-curious (great) cocktails. Do you know a cocktail bar that has this story to tell, or are you one? If so enter now... all bars will be mystery shopped and bartenders will be asked to mix up a new Busker cocktail.

Buzzworks and Montpeliers are partnering to offer one emerging entrepreneur the opportunity to be mentored by one of the industry’s most experienced and successful individuals over a twelve-month period. Are you successful already, but would hugely benefit from great operational and financial advice, to allow your business to grow to the next level? If so let us know what you think you would benefit. All candidates will be interviewed too.

Local community pubs are at the heart of the Scottish licensed trade, This year, we are looking for a pub that gets involved in supporting local projects.Whether its charity events, or using local artists or suppliers, getting involved in sponsoring the local football team or backing local musicians – the judges will be looking for pubs that are not only part of the community but support it too.

So if you know a pub like this or you work in one, or even own one – let us know. Enter at www.scottishbarandpubawards.com Are you passionate about all things whisky, with a bold and industrious spirit? Do you love to share your whisky knowledge with your colleagues and customers, but dare to do things a bit differently? Or do you know someone that inspires you when it comes to whisky, with their hard work, optimism and authenticity? This category, ‘Whisky Guru of the Year’, is for people who not only have a great knowledge of whisky but are bold and fearless educators and advocates, with a real passion for craft. It is open to all on-trade employees or employers whether in the bar, pub, restaurant or hotel industry.

The Bar Apprentice is back for its 15th year with – William Grant & Sons backing the initiative with brands Glenfiddich Single Malt Whisky, Hendrick’s Gin and Monkey Shoulder and a bespoke programme for this year’s apprentices – an experience you can’t buy! The programme aims to inspire and educate as well as giving practical experience for working behind the bar or on the floor. The 2022 apprentices will be mentored by a team of experts from William Grant & Son’s.

The apprentice who embraces the experience and makes the most progress will receive the accolade William Grant & Sons Bar Apprentice 2022 and will be presented with the award at the Awards Ceremony. If you would like to be put forward for the experience or you have a member of staff that you would like to put forward email:- Sarah.Docherty@wgrant.com

Live music is very much part of a vibrant night life, and pubs and bars that invest in live music can be found in most towns and cities in Scotland. Are you one of the best or do you know a live music bar or pub that is the best in Scotland? Hi-Spirits, which offers the on-trade a diverse portfolio of brands such as Southern Comfort, Fireball and now Tequila Rose is looking for a bar that has an equally diverse live music offer whether your music genre is rock, country, hip-hop or Scottish or a mix, it’s important that the sound is as good as the ambience. Great service and a quality drink offering are also part and parcel of the offering. If you know one or are one, enter now.

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AWARD CATEG

DRAM AWARDS

TECHNOLOGY ADOPTER OF THE YEAR

RESTAURANT OF THE YEAR

NEW BAR OFTHE YEAR

INDEPENDENT PUB GROUP OF THE YEAR

SCOTTISH BAR OF THE YEAR

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Hospitality operators that embrace technology are keeping their business on track and driving them forward. Technology can drive efficiencies, help with building the business, save time and keep staff onside and more. That’s why it is so important. This year Hungrrr, which provide bespoke ordering solutions for the hospitality industry, is looking for licensees who embrace technology and who can demonstrate the difference it has made to their businesses. Do you know a business that is forging ahead with technology, or are you one? If so why not enter at www.scottishbarnandpubawards.com Do you know a great restaurant or are you one? Scotland’s certainly has a wealth of great eateries and now Inverarity Morton is set to recognise restaurateurs who are doing an excellent job at promoting hospitality by offering memorable dishes, great service and who also have curated an excellent wine list. Service and ambience will also score highly as will creativity.If you think you fit the criteria or you know a restaurant that does enter them at www.scottishbarandpubawards.com

Kopparberg is on the lookout for Scotland’s best new bar. The Kopparberg team is looking for a bar that has proved to be a success with customers – it doesn’t have to be the most stylish or the biggest, but owners should demonstrate creative forward-thinking and be inclined to think outside of the box when it comes to developing their business. It goes without saying but good customer service and an excellent range of products behind the bar is essential. Do you know a bar, or are you one, that deserves the title? If so put them forward for the accolade now.

The DRAM is on the look-out for Scotland’s top Independent Pub Group. Group that look set to impress the judges will be dynamic and forward-thinking, with a taste for growth and expansion and a commitment to investing in their employees.You don’t have to be big but you do have to be good. www.scottishbarandpubawards.com

This inaugural award is seeking out Scotland’s best Bars, who have been around for at least a year. We’re looking for venues that are a hit with their customers -success can come through great customer service, a beautiful bar environment, stunning food and drink offering or an event calendar that keeps customers flocking back. Operators that offer something special for their locals, or are known for exceptional standards by locals and visitors alike – we are keen to hear to from the exceptional teams that make this industry so vibrant and fresh. Do you know a bar that fits the bill, or are you one? Let us know. www.scottishbarandpubawards.com

GORIES 2022 There are many great Casual Dining Restaurants in Scotland and this year we seek to recognise those that stand head and shoulders above the competition with our Award for Casual Dining. Do you have a relaxed atmosphere, and serve good value quality food? Are your staff adept at customer service, and do you chefs know how to serve up tantalising, tasty food? Are you family-friendly and customer-focused? then this award could be for you. Get your customers to vote now. Head to www.scottishbarandpubawards.com to enter.

CASUAL DINING AWARD 2022

Old Tom Gin 1821 is a Super Premium gin created in St Andrews and it is looking for a premium hotel bar that epitomises the best of all things Scottish. Do you know a hotel that offers great service, and activities such as golf, and a bar that allows you to relax – either pre-activity or post activity? The judges will be looking for a bar with ambience, a good range of drinks, cocktails too, and it goes without saying... service with a smile.

Head to www.scottishbarandpubawards.com to enter.

HOTEL BAR OF THE YEAR

BEST LATE NIGHT VENUE 2022

AWARD FOR SUSTAINABILITY

PUB OF THE YEAR

Late night venues have not had it easy over the last two years, but now its back to business and Pernod Ricard, the brand owners with Havana Club, Beefeater and Chivas in its portfolio, is looking for a late night venue that exemplifies what is good and great about late night socialising. Great drinks, music and service are all important, but the atmosphere too plays its part. Eligible venues must be open after midnight, but whether you are a club, dive bar, cocktail bar or entertainment venue – this award is for you if you offer a first class late night experience. If you know a venue you think deserves the accolade or you are one... get voting.

Stolichnaya is fully committed to growing in a responsible, sustainable way and it is looking for Scottish licensed trade businesses that are also growing in a similar manner. This award is aimed at bars, restaurants or hotels which are operating with an effective and sustainability agenda that reinforces a commitment to operating in an economically, socially and environmentally responsible manner from reducing plastic waste to conserving energy - it all matters. If you know a business or are a business that is building sustainability into its DNA every day, by embracing all things green let us know or vote at www.scottishbarandpubawards. co.uk Scotland’s leading Sunday newspaper is looking for the best pub in the country. Do you have a welcoming atmosphere? Do your customers come back, and come back again? Get your customers to fill in the entry form when it appears in the Sunday Mail or online at www.scottishbarandpubawards.com and tell us why you think you are eligible for ‘Pub of the Year’.

LIFETIME ACHIEVEMENT

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Photos by Ross Dunn

COMPANY PROFILE

LET US HELP YOU GR Hungrrr representatives support customers every step of the way, from training up teams to ensure that they understand how to operate the technology, to sharing top tips on how to make the most out of the functionality.

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H

ungrrr offers feature-rich ordering solutions especially for the hospitality industry; in this day and age, customers expect seamless and often touchless service, so it’s important than hospitality businesses are meeting this demand.

Hungrrr started as the simple idea to help local hospitality venues grow by offering their own delivery and collection service through an app. One of the company’s first clients was Brewdog and the development of that ordering system has led to the technology offering on the hungrrr platform today.

Hungrrr allows businesses to support their staff and keep their customers safe at the same time, while driving those all-important sales. Ever since the outbreak of COVID-19, hospitality businesses have been under real pressure to reduce physical touch points and enable contactless ways to order and pay for customers. Hungrrr’s innovative technology allows them to offer that exactly at a low cost - integrated with EPOS, ResDiary, TipJar, Deliverect, ICT Touch and more, so we can sync with hospitality venues’ current technology with ease.

Working with bars, pubs, restaurants, takeaways, hotels, and events spaces to enable them to offer delivery, collection, table ordering – a vital aspect of the hospitality business – hungrrr allows customers to utilise the technology via their own website and mobile app, to ensure the service is in keeping with operators’ own unique branding. Customers can simply download the branded app or scan a QR code positioned on a table to access food and drinks menus for placing orders.

While there are ongoing challenges with staff levels and increased operating costs in bars and restaurants at present, hungrrr apps take some of the pressure off teams who are currently extremely stretched. Businesses can process all orders through the app sending them directly to their kitchen, so the front of house team can

concentrate on serving food and drinks to tables, while giving the best levels of customer service.

Ultimately it allows businesses to take more orders, therefore increasing sales without putting their staff under unmanageable pressure. Especially with summer approaching and businesses getting ready for ‘beer garden season’, the technology means they don’t have to worry about having extra members of staff outside taking orders. They can just pop QR codes on tables so that customers can scan to order, removing lengthy waits at the bar or for a member of staff to be free.

Businesses can send push notifications to their customers who have downloaded the app, letting them know about mid-week drinks offers, tables available to book in advance of popular sporting events and much more.

In terms of delivery options, hungrrr has recently

SCOTLAND’S PREMIER BESPOKE ORDERING SOLUTION FOR THE HOSPITALITY INDUSTRY

ROW YOUR BUSINESS Hungrrr’s technology is enabling clients to grow their business and thrive in an increasingly challenging industry - our top-performing pub has generated almost £400k of revenue through our platform.

introduced a number of last mile delivery solutions, which makes the technology even easier for businesses who are unable to source their own drivers.

Hungrrr’s technology is enabling clients to grow their business and thrive in an increasingly challenging industry - our top-performing pub has generated almost £400k of revenue through our platform. During the pandemic, clients regularly shared great feedback on how the technology helped bars to survive and enabled them to continue operating by introducing click and collect options and home delivery. Equally, it’s allowed some of our clients to expand their offering and expand their beer gardens or launch new menus without the hassle of reprinting physical menus and so on.

Those considering introducing their own website and mobile app to their establishment will find that the process is extremely simple with hungrrr and that there are no hidden costs. Operating on a 0% commission model, so clients pay a monthly fee, dependent on the number of units brought onto the platform and retain their harddeserved earnings.

Hungrrr representatives will be on hand to support customers every step of the way, from training up teams to ensure that they understand how to operate the technology, to sharing top tips on how to make the most out of the functionality.

As the technology is integrated with ResDiary, EPOS, etc, clients will find it to be a seamless handover from any current technology being used.

WWW.HUNGRRR.CO.UK TEL: 0330 9002273 SALES@HUNGRRR.CO.UK DRAM MAY 2022 21

CRABSHAKK BOTANICS HAS JUST OPENED IN GLASGOW’S WEST END AND SUSAN YOUNG CAUGHT UP WITH JOHN MACLEOD AND HIS TEAM TO FIND OUT MORE.

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hat better way to interview John Macleod than sitting in the sun outside his newest venture, the Crabshakk Botanics, in Vinicombe Street. We first met when he launched the Crabshakk in Finnieston, or as John calls it the ‘wee shakk’. Wee it certainly is, unlike his newest eatery here in the iconic Botanics Garage which no doubt will be nicknamed the ‘big Shakk’.

The original Crabshakk opened in 2009, and for the first six months it didn’t even have a sign on the door. But when you described it to anyone you just said “It’s across from the Ben Nevis.” In fact the Ben Nevis had the restaurant’s menu behind the bar – as it also was the waiting room for a table. It was a success from day one. Says John, “The wee shakk always had a bit of fairy dust.”

It certainly did, and soon became a favourite with seafood lovers, including myself. John and wife Lynn’s Crabshakk was central in the creation of the ‘Finnieston Strip’.

Their newest incarnation John says “is a child of the pandemic.” He explains, “If it hadn’t been for the pandemic we wouldn’t be here.

About a month into the pandemic I had the Finnieston Green idea thing going on (an idea to pedestrianise part of Argyll Street and cover with a roofed glasshouse.) Looking back it was a lot of fun working on the idea. For six or seven weeks I messed about with it, none of us knew what was going to happen next, and it all felt a bit weird, but this kept me amused. We were all at home and friends gave me hi-level consulting advice for nothing... and the advice came from all over the world. However the idea inevitably failed.”

He continues, “Then I was walking in the West End one day and I saw this unit was empty. Initially I just thought about doing a pop-up for six months because, at that time, I didn’t know when, or if , the Crabshakk was ever going to open again. My idea was to put a food wagon on the ramp and put in 20/30 covers in the window.

“I called the agent, and we got talking, and then being an architect I suppose I could see all the possibilities... and one thing led to another. However, if I had known then how well the Finnieston Crabshakk was going to bounce back, I wouldn’t have done it.

“It has definitely been very challenging, but we are over that now, and I am very happy with the way it has turned out. The new Shaak really did come out of necessity rather than desire. I don’t think we would have done a restaurant of this size, had the pandemic not happened and this opportunity hadn’t presented itself. But it is a great site and the West End continues to thrive.”

He also believes that the pandemic has reinforced the importance of hospitality to the public. Says John, “The public have fallen back in love with it. They want to have coffee with their friends, and meet up for expensive and inexpensive meals. I think this two year period, when we couldn’t go out, has reminded people what they missed.

I’m surprised at how busy we have been since we re-opened.”

John, as he said, is an architect and he first came to Glasgow to study at the School of Art some 45 years ago, from his home on Lewis. He still retains many of his friends from these days and one is Peter McGurn, whose artist wife Rita created the scribble that now adorns the entrance wall of the Crabshakk Botanics. John explains, “We were on holiday in France and she just scribbled the picture on a piece of paper, and when we came back I used it at Table 11, which was next to the Crabshakk. She died six years ago, but her daughter Rosie, also a well-known artist, has now curated the scribble for us in neon. A further connection is that Rita’s granddaughter Lily Brown is also the General Manager.

There is also a connection between Head Chef David Scott and 22

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HOW FRIENDS THE CRABSHA Manager Tom Jukes. The two met as babies – Tom’s parents Peter and Vivien Jukes took on the The Cellar in Anstruther 40 years ago, and invited David’s grandparents, who owned The Ship in Elie, to the launch along with daughter Elspeth Scott. Soon after Vivien and Elspeth both had sons - Tom and David, and throughout the ladies remained friends and their boys grew up together.

David went to work at The Cellar when he was in his teens and it was Peter, Tom’s dad, from whom he learnt his fish cookery. At the same time Tom was honing his front of house skills at The Cellar too. The two boys then left to work in Glasgow. first for Ronnie Clydesdale at the Ubiquitous Chip and then David went to Brian Maule’s before joining the Crabshakk 13 years ago.

Says John, “David was my very first signing.”

Tom also joined the wee Crabshakk and his remit now covers both venues, with colleague Nancy Simpson holding the fort on a day-today basis..

Says John, “I know who has made our business a success and that’s the team. Lynn and I love having the Crabshakk. Seafood is our thing. It is all we know, but it is the staffing, resourcing and the treatment of staff that’s the bit we really enjoy. And one of the things that Lynn and myself have always been keen on is to encourage the next generation into the business, and that is what this is all about.”

“We have a very strong core team and on our opening trial night

SHIP DRIVES AKK we got a great compliment – one person said , ‘It feels like it has been running for years.’ That is down to the fact that the team Lily, Tom, David and the supervisors, have been working on this project for months.

I caught up with John the day after the first opening and as the team came in to work, Lily, Tom and David. Each and every one was grinning from ear to ear. They may have been slightly tired, but every one was buoyed up by the success of the previous night. John said, “That didn’t happen because we got lucky. Lily interviewed 17 staff initially and then a further 10 and the staff she took on had three days of intensive training before the soft openings.”

The team certainly pulled it off and it t was actually a privilege to be there when they came in for their shift and greeted each other, because you could just see how much the success of the previous night meant to them all.

Said Lily, “Having a good team is everything. The core team here is built on friendship and we all get what we are trying to do and we are all loosely connected in some way. I think it also helps that we are all a bit older and have been in hospitality a long time.

“During the pandemic loads of people in hospitality reconsidered their career. Because we were targetted, and had to close, the security of the job disappeared. In a way though it has been a positive because employers across the board have had to look at

how they are treating staff and their pay. John and Lynn didn’t need a pandemic to do that – they already had that ethos, which is why we retain staff, and why people want to come and work with us.”

Said John, “The team – David and Tom, Lily here and Nancy Simpson at the wee Shakk, reinforce the opportunities there are in hospitality. There is a lot of money coming across the counter, it is a serious business and I think people shouldn’t underestimate what a great quality work opportunity it is compared to working in many other work environments.

“I am an architect, but I believe nothing can beat the experience of hospitality. You can work with great pals and no day is the same, and you can have great craic and share the ups and downs of a busy night. Here I am in my mid-60’s and I realise the workplace basically spins your life out. It makes other things possible ,and a happy workplace gets people engaged, and it is a good thing when you can’t wait to get to work. That is everything.”

Certainly the team at the Crabshakk are genuinely enthused. Says Lily, “We manage to retain staff and we get quality staff because they are looked after, and are part of the family and that is down to John and Lynn.”

She added, “I have been part of opening restaurants before but not from a shell. It was great to work through the process and to be able to work with John. We wanted to create a space that would work for service, and it does. If you could have seen it last night – it was just buzzing and so smooth. That’s what we wanted to achieve.”

Head Chef David also arrived during our chat. He too was smiling.

John teased him, “I don’t know why you have been so worried for the past six months.” David smiled, “I know. It went so smoothly but when you have this to work with it is just great and the fact that the kitchen is the size of the wee Crabshakk is also amazing.

The pressure was delivering when you have given us so much. I wanted to show you that it was worth it.”

David has also extended the menu slightly from the wee Shakk, he says, “There are a few additions to the menu here. We have added Lobster Risotto and Lobster Thermidor, we didn’t have this on the menu before but people always asked for it, and we have promoted Lemon Sole off the specials menu after 13 years! We also have a wee section that is non-fish and a vegan section too.”

The ‘big’ Shakk has 100 covers, a long pewter bar where you can sit at, a south facing front room, and a back area, seating 80, which has more of a moody restaurant feel.

John collaborated on the design with Jim Hamilton of Graven.

Says John, “He is my kind of guy. Both of us have spent a lot of time travelling and we have done our fair share of sitting scribbling ideas on pads in bars and restaurants. He was very respectful, and very encouraging, very empathetic to what I wanted to do.”

(See design feature for more).

As to the future, John smiles, “I always expect us to have a share of Crabshakk Finnieston and the Botanics but we will now see how all this develops. But Lynn and I will still be coming in even when we have zimmers! I would hope that people think we have done a good job at establishing two really good fish restaurants. I just want people to say ‘if you are in Glasgow pop into the Crabshakk and when you are there you will have a great time!’

They certainly will. I can vouch for that.

Best wishes to all the Crabshakk team! www.bernardcorrigan.com | fish@bernardcorrigan.com 0141 552 4368 Morton Logos etc.qxp_Layout 1 14/08/2019 11:32 Page 1

Morton Logos etc.qxp_Layout 1 14/08/2019 11:32 Page 1

RH Morton

RH

Morton

APPROVED No. 12924

DESIGN PROJECTS EQUIPMENT

APPROVED No. 12924

DESIGN PROJECTS EQUIPMENT

A kitchen that looks this good is too good to hide

JOHN VALLANCE The Seafood Experts

Proud to supply Crabshakk Botanics Wishing the team every success.

John Vallance, The Seafood Experts, Units D11-14, Glasgow Fish Market, 130 Blochairn Road, Glasgow, G21 2DU Telephone: 0141 552 2825 info@johnvallance.com 24

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Morton Logos etc.qxp_Layout 1 14/08/2019 11:32 Page 1

Morton Logos etc.qxp_Layout 1 14/08/2019 11:32 Page 1

Morton

Having designed, manufactured and installed the kitchen, servery and bar at Crabshakk Botanics, we would like to wish them every success.

RH Morton

APPROVED No. 12924

DESIGN PROJECTS EQUIPMENT

RH

RH Morton & Co Ltd 22 Crownpoint Road, GLASGOW G40 2BS Tel: 0141 551 8136 | Fax: 0141 554 5138 e-mail: sales@rhmorton.com www.rhmorton.com No. 12924

APPROVED

DESIGN PROJECTS EQUIPMENT

CRABSHAKK THE BOTANICS, VINICOMBE ST, GLASGOW DESIGN FOCUS BY SUSAN YOUNG

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here's now a big sister to Finnieston's 'wee' Crabshakk on Vinicombe Street, and it is already a runaway success.

Owned by John and Lynn Macleod, the new 100 cover bar restaurant, on the site of the listed Botanics Garage, has, said architect John, “Been one of my most challenging projects ever.”

John collaborated with Jim Hamilton of Graven, to come up with a design that both complements the building and carries on the ethos of the original Crabshakk although this is a totally different experience from the wee Crabshakk.

John says, “From day one I was pretty clear about the possibilities for the space - for instance, I wanted a long bar and knew where the kitchen was to be. Jim Hamilton and I had some really good conceptual chats and he helped me with a lot of technical issues. We had an excellent contractor in the shape of BJM and Sculpture Studio. Simon Hopkins and Pat Moran in particular are all over the unit – the timber, bar and metalwork. Neil Hickey of BCC kept the project on track”

However, he smiles, “I was always going to keep my hands on the tiller, but it was definitely challenging,possibly the most problematic job I have ever done.”

The aim of the design was to create a walk-in, casual feel at the front window which acts as a holding area before or even after dinner, but of course you can have the full menu throughout the restaurant. This is certainly what has been achieved.

When you walk through the door – you can immediately see the venue is all on one floor. There is a sunny front room on the left, due to the fact the venue is south facing. You can sit at a long wooden mantel which looks out onto the street and watch people go by or at high long tables made of reclaimed wood and black steel which seat eight to 10.

Reclaimed wood lines the back wall in the front room and fresh greenery adds colour – incidentally, this has been curated by Karen Harvey, who is soon to open a plant and flower shop adjacent to Crabshakk and she has also been responsible for unusual Scandinavian candle holders and other furniture for the DRAM MAY 2022 25

DESIGN FOCUS: CRABSHAKK BOTANICS

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venue. This front room will cater for walkins, which will also be welcome at the bar.

While the front room is sunny, the brightness dims as you walk further into the restaurant. Says John, “ The sunshine is the front room, then there comes a dark, moody restaurant in behind. The daylight gradient falls quite quickly – but the mirrors at the back reflect the sunlight. It's a bit like sitting in the sun in a cafe and then you go inside to go to the bathroom and it is much darker. But you know that if you come back later this would be where you would be. The restaurant here has got that happening. I did think the sunshine would be deeper – but the more I covered the white box with raw black steel it became a quarter sunshine and three-quarters, not sunshine. Jim and I did reflect on this.”

Key design elements have been used throughout – reclaimed wood, white Corian, black raw steel smoked mirrors, exposed brickwork and pewter. And of course elements of the original listed garage are visible in the brightly painted yellow and white steel pillars and exposed roof and the listed frontage.

The restaurant has a polished concrete

floor, the gantry is all black raw steel and glass, while the bar is a two-level bar with a pewter top accompanied by bar stools, upholstered in olive green leather. The walls are clad in reclaimed wood, while the tables in the restaurant are all white Corian, with pin spotlights – created by long vertical black lights which hang discretely over the tables, says John, “The lighting on the Corian gives the impression of white table cloths.”

There is not an abundance of artwork but what artwork there is has stand out appeal – from the original neon artwork curated by artist France-Lise Rose McGurn from a sketch by her late mother, Rita, to the outline of St Monan's, where Head Chef, David Scott, hails from. There is another of the harbour on Lewis, where John was born.

Both are backlit with blue neon. There is also another piece of abstract polished stainless steel by Evy Mackenzie to go on the ceiling.

The lighting, sound and temperature are all controlled with the help of technology. The flexibility allows John and his management team to control these aspects from their phones.

The temperature controls are certainly appreciated by Head Chef, David Scott, who presides over the spacious, well-designed kitchen. He worked with Mark Rodden at RH Morton and Andy Mitchell, who has been acting as a consultant in the earlier stages and now kitchen manager.

Says David, “The space is great, and I love the fact that you can see the whole restaurant from the kitchen. You can just look up and see everyone eating and drinking.

There is not a bad seat in the house.”

General Manager, Lily Brown, also loves the layout, “In terms of running the restaurant – because it is all on one level - it is very visual. This allows everyone to have their own clear section and it is very easy to see what is going on. Although my favourite space is probably the front room.

On the opening night, it was just buzzing and everyone looked beautiful.”

John too loves the front room but on the launch evening, he enjoyed the whole experience. It was just as he had been endeavouring to create. He says, “I was sitting watching everyone from the side across to the whole bar and kitchen wall as we were just about to wrap up service. It looked so smooth - a pretty convincing show I thought."

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GLASS & ICE

BUTCHER & FINE FOODS ARE PROUD TO SUPPLY THE NEW BRASSERIE AT ORAN MOR Mike is looking forward to working with Colin, Gary and Dylan We wish them every success for the future 76a Drymen Rd, Glasgow, G61 2RH 0141 942 2202 info@abrqualityfoods.co.uk www.abrqualityfoods.co.uk

Glass & Ice

Scotland’s premier supplier of Glass Washers, Dishwashers, Ice Making Machines & Bottle Coolers.

For more information contact us on: 0141 946 0444 Or see our full product range at: www.simsautomatics.co.uk t @simsautomatics f sims automatics l @simsautomatics D simsautomatics.co.uk

Proud suppliers to The Brasserie at Oranmor.

We wish Colin, Dylan, Gary and the team every success for the future.

YOUR FRUIT & VEG PARTNER

www.seasonalproduce.co.uk Stance D3, Blochairn Road, Glasgow G21 2TU

T: 0844 871 6131

E: sales@seasonalproduce.co.uk

THE BRASSERIE

ORANMOR

GREAT WESTERN ROAD, GLASGOW

DESIGN FOCUS: BY PENNY DEVLIN

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he Brasserie at ÒranMór in Glasgow’s West End has been given a refresh and has just re-opened as a restaurant with Chef Dylan Morris in charge.

Owner Colin Beattie, who has a keen interest in art, has made it a feast for your eyes. He says, “The theme or backdrop to the room is Vienna Secession an art movement that is closely aligned to art nouveau. I would love this room to be recognised like the Willow Tearooms is for Charles Rennie Mackintosh.”

The predominant blue backdrop sets off the curated artwork beautifully. While the newly updated seating areas, also in blue, give the restaurant a more luxurious feel.

Brian Donnelly and Ranald McColl re-imagined the Brasserie with new lighting, new Carrara marble-topped tables, upgraded seating, and beautifully executed murals on the walls. Says Colin, “Ranald and Brian have done the artistic work. Around DRAM MAY 2022 29

the seated area next to the bar we have a floral swirl which looks very natural. Ranald has also created a spectacular rose wall.

“We also have lots of French prints which marry well with our Gesso panels above the booths which have been created by Sheila Tandy - they depict the loves of Robert Burns. And the booths nearest the bar also benefit from beautiful new glass panels which help with drafts. The bar remains as it was, Colin explains, “The original bar top came from The Buttery and is solid old Carrara marble which is three-tier thick. But we did restore the floor.”

It’s not just the Brasserie which has received a make-over its toilets have too. Now the fifth-floor rest rooms feature William 30

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Morris wallpaper.

Collin adds, “This room was always our wee secret, but I think it lost its way over the years, becoming more of a late-night bar than a restaurant but now we are re-establishing the Brasserie as a restaurant and have new Head Chef Dylan Morris, who has previously worked at the likes of Six by Nico and One Devonshire.

He is working closely with our new General Manager Gary Grant.”

The Brasserie is just the start of the refurbishments planned for ÒranMór.

The North Garden is being opened up and will be licensed, the John Muir Room will be getting a fresh look and the nightclub downstairs is also to get a makeover.

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WE SERVE TALENT

Focused on people and quality, HOSPO is a recruitment agency founded by experienced hospitality professionals who are passionate about giving the finest talent a platform to shine.

OUR TEAM ARE READY TO HELP: David Lockett: david@hospotalent.com Fraser McIllwraith: fraser@hospotalent.com

Find us at hospotalent.com

IT IS A LISINI LIFE

BY SUSAN YOUNG

L

isini Pub Co, the family-owned hospitality business has certainly been on a journey over the last two years. However, the business which was founded more than 50 years ago by Kathy and Harry Hood, was weathering the pandemic well considering all the circumstances. But in a further blow Managing Director Lisa Wishart suffered a brain bleed just after Christmas on a zoom call with her team.

She had taken some time for a family holiday and returned to the news that the Scottish Government had effectively cancelled all Hogmanay celebrations across the country. This led to the decision to close two of the company’s venues, The Croft and Dalziel Park Hotel, for six weeks, despite the fact there was no furlough.

Her first call on returning on holiday was to discuss how to look after the company’s 287 staff members. She wanted to ensure that the staff were not compromised in any way. But minutes into the Zoom call, Lisa had the sudden bleed and was rushed to the hospital and into intensive care. Ater an incredibly worrying time Lisa rallied and all credit to the Lisini management team Siobhan Edwards, Nicky and Grant Hood and Lynda McGraw who steadied the ship and navigated the business over the following months during Lisa’s recovery, which is ongoing.

Says Siobhan, “We are forecasting that people’s attitude to hospitality is on the whole positive and that trade should be strong this year, albeit not as profitable.”

Siobhan and the management team have been concentrating on the Lisini team - with a real focus on its people and recruitment Says Siobhan, “The 3 R’s – Retention, Recruitment and Reward are crucial.” She continues, “We took all our managers on a Business Broadcast Day to Hampden to give an update on Lisa, communicate the financial results of 2021/2022 which were good considering tough trading conditions. A remarkable result, particularly as 30% of our business was (and is) still not fully open. “We also communicated the challenges ahead, financially and otherwise and the strategic vision for the Company.

“We rounded off the day with dinner at Michael Bergson’s new Bucks Bar in the Southside. – a great day out was had by all.

“This was followed by our twice cancelled Lisini Ball which we renamed #SpringFling. Just under 250 staff members attended.

The whole point of the #SpringFling was to reward the staff for their herculean efforts. It was also to let them know collectively about Lisa.

“We brought forward the Queens Jubilee Bank Holiday, closed our venues early on Mon 25th and are fully shut on Tuesday 26th April. Everyone is also getting an extra day of paid leave and a cash bonus to all regardless of the length of service.”

She continues, “The next stage, we hope, will be to continue our bounce back. We have lots of plans, which includes transforming parts of the business.

“We have also just launched our Lisini Life campaign.

This is an internal initiative to set about changing and improving the culture of Lisini Pub Company for our people for the better forever!

“We want to show our incredible people how much we appreciate and value their hard work.

“We are now looking for volunteers from all areas of the business, who are passionate about their workplace and colleagues, to become members of the Lisini Life team.

“The focus of the team will be on delivering the overarching principles of the Company people strategy, such as communication and engagement, employee values, development, recognition and employee wellbeing. We can’t wait to see the amazing changes the team implement.”

As Lisa recovers there is no doubt that the entire team is doing their utmost to ensure that when she does return the business will be flourishing.

Hampden pictures left. The Spring Fling gallery on the next page.

DRAM MAY 2022 33

LISINI TEAM LET THEIR HAIR DOWN AT SPRING FLING @dramscotland

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A great night had by all at the Lisini Spring Fling...a well deserved party for the hardworking and much appreciated team.

34

DRAM MAY 2022

DRAM MAY 2022 35

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Research has shown that four out of 10 people (43%) who quit their jobs during the pandemic now admit they were actually better off at their old job. This revelation comes from a six-country survey of nearly 4,000 people by HR provider UKG. The company offers some good advice - “If a strong performer decides to take up a new opportunity let them know the door is open if they want to return.

Of people not fully satisfied in their new role, 62% admit, “The job I quit was better than my job now.”

Over the course of the pandemic I don’t think there was anyone in hospitality who was not frustrated by the politics. However very few of you want to do a politicians job, but being a Councillor is another matter! As we went to press Bob Shields of The Twa Dugs in Ayr and John Cairns of The Weston Tavern in Kilmaurs are each running on an independent ticket for a place in their respective local councils. I think it’s great news. It’s too late now for any more licensed trade professionals to run, but four years from now, wouldn’t it be great if we had a licensed trade representative on every Scottish council? There is talk of giving more powers to councils, and certainly i’s local councils who are in charge of licensing, planning and much more. Wouldn’t it be great to have people who understand the industry as elected councillors?

DRAM DRINKS RETAILING AND MARKETING PUBLISHED BY MEDIA WORLD LIMITED PO Box t: 0156- 6005855 e: news@mediaworldltd.com w: dramscotland.co.uk Editorr-Editor Susan Young • Chairman Noel Young • Commercial Head Nikki Oji Advertising Sylvia Forsyth • Admin Rebecca Orr 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 2022. Printed by Stephens & George Print Group.

There is no holding Buzzworks back. They have bought over Herringbone in Edinburgh and are currently working on various other projects. This company is a real credit to the Scottish hospitality industry, not just because they are growing and forging ahead. But because of the ethos, and all the internal initiatives they have underway too.

A big congrats to Stephen Montgomery and his new wife Sharon. The two tied the knot at Kinmount House in Annan on the 30th April. Maybe now he will take some well deserved time off for a Honeymoon.

Fraser McIlwraith is a busy man - Dark Art Drinks, Vodka Wodka, and Hospo are just three of his businesses, but he also has a big heart. I hear he and wife Lauren heve just taken in a Ukranian family. Life was hectic in his household and it has just got a lot more hectic. I take my hat off to him.

It must have been a thrill for the team at the Drouthy Cobbler in Elgin when Bob Geldof popped in. He loved it so much that he brought came back again the next day for lunch with the rest of the Boomtown Rats.