DRAM June 2022

DRAM

379

DRINKS RETAILING AND MARKETING

@dramscotland

DRAM MAGAZINE June 2022 ISSN 1470-241X

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WHISPERING ANGEL MOVES INTO TIGERLILY

WE SERVE TALENT

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DRINKS RETAILING AND MARKETING

WELCOME

T

he last month has flown by - I can hardly believe that we are into June. Here’s hoping the weather improves - as you can read in our Summer Lovin’s drinks feature - good weather can put your sales up by as much as 19%.

This month I caught up with an old friend Bob Shields who is now Councillor Shields having secured the Ayr South ward in the recent elections. The first of many publicans I hope to get a place on local councils in the coming years. He believes to make a difference you have to be on the inside.

Read what he has to say on page 20.

Awards entries are really beginning to come in. So if you want to get involved be sure and enter and get your customers to vote too.

Our design features this month include The Bank in Huntly - owned by the people behind Duncan Taylor - and as you would expect it has an amazing whisky display and the Scallop’s Tale in Milngavie.

Our Cover, photographed by Gerardo Giaconelli, features from Left to right - Model Scott Abel, Gemma Leisegang of Moet Hennessy with Ashley Davies and Stephanie Bowman both from Tigerlily with model Sam Muir far right, at the launch of the new Whispering Angel terrace at Tigerlily.

See you next month.

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

@dramscotland

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CONTENTS June

2022

FEATURES

08

SUMMER LOVIN’ Susan Young gives us her take on summer drinks trends.

15

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

20 25

LICENSEE INTERVIEW

Bob Shields talks to talks to Susan Young

DESIGN FOCUS

The Bank Restaurant, Huntly

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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COVER STORY: WHISPERING ANGEL ...

Whispering Angel, the Côtes-de-Provence French rosé wine responsible for igniting the Rosé Revolution worldwide, and the Official Wine of the Platinum Jubilee Pageant has launched its striking new terrace at Tigerlily, Edinburgh.

Created by Chateau d’Esclans, a magical property and one of the grandest Chateau in all of Provence, Whispering Angel is welcoming rosé lovers to its terrace at Tigerlily now until the end of September.

Oozing a glamorous, playful spirit reminiscent of Saint-Tropez, the Whispering Angel terrace, with its beautiful Provence-themed décor, distinctive pink parasols and a swing seat for spontaneous fun, will offer an exceptional social hotspot for summer in the company of friends and loved ones.

To celebrate the arrival of the terrace, Tigerlily has launched two new decadent experiences: Whispering Angel Afternoon Tea and Whispering Angel Brunch. A limited-edition Platinum Jubilee bottle of Whispering Angel will also be available at Tigerlily. This very special release will see Whispering Angel’s distinctive white label become a beautifully embossed Platinum shade over the Platinum Jubilee celebrations summer period.

Archiestown welcomes 1881 Hotel 1881 at Archiestown in Speyside is now open following a £1.5m investment by the Shawfern Group, which also own the Dowans Hotel in Aberlour. The business, owned by the Murray family launched the hotel last month with a series of parties.

The hotel, which was purchased in 2018, has been refurbished from top to toe, and had the pandemic not occurred would have opened two years ago. But it has certainly been worth the wait.

1881 also boasts a restaurant and a bar, private dining room and large outside terrace with a herb garden, all of which have been finished to the families usual high standards.

Daughters Steph and Lauren also revealed that their parents Michael and Marie will soon be stepping back from the day to day business.

The Rabbit and The Seal launch The Rabbit restaurant and its sister bar The Seal have opened at the Marine Troon hotel, which is now part of the Marine & Lawn Hotels & Resorts Collection.

The 78-cover restaurant is designed with large comfortable wicker chairs; sapphire blue velvet dining booths; opulent printed wallpaper in shades of blue and green that echoes the landscape; and coastal driftwood chandeliers also feature. Diners and guests can enjoy views across the Royal Troon golf course, the restaurant’s namesake and trickiest par three, Hole 17, and out towards the islands of Arran and Ailsa Craig.

The Rabbit restaurant will sit alongside its dog-friendly sister bar, The Seal, providing a relaxed option for all-day dining, cocktails and light bites.

The menus are led by Rusacks St Andrews’ Executive Chef and Masterchef The Professionals winner, Derek Johnstone,showcasing hyper-seasonal ingredients and local suppliers from Ayrshire and across Scotland.

REVAMP FOR HISTORIC INN AT SOUTH QUEENSFERRY The Hawes Inn, a Vintage Inns venue, owned by M&B, is undergoing a revamp and will open later this month. The Queensferry pub, which has great views of the Forth Bridges, is to get a new private dining area, new garden as well as benefitting from and exterior and interior refresh.

The Inn, which also has 14 bedrooms, has strong connections with Robert Louis Stevenson, who was born in Edinburgh on the 13th November 1850. It is said that he stayed in the Inn and actually wrote part of the famous novel ‘Kidnapped’ in one of the rooms. Indeed the book actually includes a passage about the Hawes Inn. Gillian Newman, general manager at The Hawes Inn, said, “The changes that are currently underway are all centred around creating an original country pub with a real difference. The new Hawes Inn will provide both our regulars and first-time guests with an exciting location to enjoy highquality dining in beautiful surroundings.”

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DRAM JUNE 2022

NEWS POPULAR NORTH BERWICK HOTEL ON THE MARKET

MANORVIEW SAILS INTO LARGS WITH ACQUISITON OF BRISBANE HOUSE Manorview Hotel & Leisure Group have purchased The Brisbane House Hotel in Largs from the Fitzsimmons Group, who also own the Fenwick Hotel and the Riverside Lodge in Irvine.

The hotel, which is situated on Largs waterfront has 24 bedrooms, functions suites and a bar and restaurant. It brings the number of hotels under the Manorview umbrella to ten. The group’s estate includes The Busby Hotel, The Redhurst, Cornhill Castle, and Boclair House Hotel.

“Brisbane House is a fantastic fit for our varied portfolio of boutique hotels” says Steve Graham, Founder and Director of Manorview. “We have admired it for a long time and many of the team have been frequent customers themselves. It mirrors the venues that we already operate in lots of ways. But like

everything in our collection, it also has something unique that we didn’t already have for our expanding customer base.”

“The location is fantastic.”

Steve continued “Largs has so much to offer both the local people and visitors from near and far. And with its coastal setting, the hotel itself not only boasts stunning views, but we feel it also gives guests a real sense of escape and relaxation. We are delighted to become the custodians of this iconic Largs venue.

We look forward to working with the existing team and greeting regular and new customers.”

The group will continue to operate the venue as it is, and all bookings made at the hotel will be honoured.

The Brisbane House Hotel is pictured right.

Jela and Stirling Stewart have put The Nether Abbey Hotel, in North Berwick on the market.

The hotel, known locally as The Nethers, has been in the Stewart family for over 60 years, is one of only two hotels in the town.

The four-star hotel has 12 ensuite-bedrooms, a popular bar and restaurant and a south facing patio area, and is on the market for offers over £2.6m.

Brian Sheldon, Regional Director at Christie & Co, who is handling the sale, said: “The chance to buy an established and highlycoveted hotel in the heart of Scotland’s golfing country, which captures local, national and international clientele, doesn’t come around very often. This is the first time the hotel has come on the market in 62 years. It’s an opportunity not to be missed.”

ABERDEEN’S IX RESTAURANT REOPENS IX Restaurant at The Chester Hotel in the west end of Aberdeen reopens this month after being closed for two years due to the impact of the pandemic.

The IX Restaurant will now open Thursdays to Saturdays from 6.30pm serving an all new three course table d’hôte menu. It will also be open for Sunday lunches.

At the centre of the Restaurant is the theatre kitchen where diners can watch the Chester chefs at work creating fine dining dishes.

Head chef Chris Gray says, “The whole team in the kitchen is looking forward to welcoming back diners, We’ve been working on the development of new dishes with a real and increased focus on

local and Scottish suppliers where at all possible – local seafood, beef, pork, cheeses and soft fruits will all be stars of the show.”

The reopening follows recent news that the hotel will once again play host to the Signature Food Festival in autumn with six Michelin star guest chefs including Marcus Wareing and Ken Hom. Signature has raised more than £803k for local charities since its inception in 2017.

Stephen Gow, general manager at The Chester Hotel says, “Closing the restaurant during the last two years was the right and only decision.

But the time is definitely right for us to expand our food offering again.”

n Aberdeen is to get a new

restaurant in the shape of Tarragon by Graham Mitchell which will be located at 137 Rosemount Place.

Graham who is currently Head chef of The Scullery at the Newmachar Hotel, and also Chef Patron of Tarragon Catering, was formerly Head Chef at Trump International, and the Cock and Bull and the Rox Hotel, both in Aberdeen.

n Marco Giannasi has just

completed a sympathetic refurbishment of The Battlefield Rest in Glasgow’s Southside. He engaged Paul Hodgekiss Design to breathe fresh life into the building. Just prior to closing for the refurbishment the Battlefield crew held a fundraising day and invited a team of five Ukranian volunteers into the kitchen to serve 250 customers to raise funds for Ukraine. They raised £11,252. More on the refurbishment next month.

n Robert Hicks, Helen Chalmers, and the team at The Dipping Lugger in Ullapool are celebrating their Five Gold Star standard awarded by AA Hospitality, the highest accolade to be achieved by a restaurant with rooms. It denotes “luxurious accommodation and public areas with a high-quality menu and wine list’.

Robert and Helen said, “We’re absolutely delighted with this recognition from the AA. As soon as we saw it, we felt this place could be special and we’re thrilled that the AA agree. There has been a lot of hard work and dedication by the whole team that has got The Dipping Lugger to where it is now, and we’re so proud to be able to provide a wonderful bolthole to match the picturesque location.”

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BRAND NEWS

ALL THE L ATEST BRAND NEWS

WHISKY

GIN

Rare release for Duncan Taylor

ISLE OF BARRA LAUNCH NEW GIN AND DISTILLERS CLUB

Duncan Taylor Scotch Whisky, has released two special whiskies as part of their ‘Rarest of the Rare’ portfolio.

Dating back to 1969, the launch of a Kinclaith 51-year-old and Caperdonich 50-year-old form part of a collection of rare whisky casks from closed distilleries, that Duncan Taylor Scotch Whisky has matured in their warehouse for half a century.

Both whiskies have notable histories; Kinclaith’s transitory existence ended in 1975 and production of Caperdonich from Rothes finished in 2002.

These sought-after whiskies are rarely released and it’s the first time that the Aberdeenshire bottler has launched drams dating back over 50 years.

A limited release of less than 100 handcrafted glass decanters is available of each whisky worldwide. The bottles will be individually numbered and engraved and housed in a lockable framed box, inside a brushed stainless steel carry case.

Isle of Barra Distillery, has launched its own membership club, the Isle of Barra Distillers Club and has released Barra Atlantic Gin. The Gin is distilled from 17 handpicked botanicals, and has been matured in an oak ex-bourbon American cask. The cask used contained the 10 year old Blair Athol Whisky.

New Zest for Mermaid Gin Mermaid Gin has announced the launch of Mermaid Zest Gin, a limited-edition, smooth and refreshing grapefruit and gentle juniper London Dry Gin. Mermaid Zest Gin is the fourth addition to the sustainable range which includes Mermaid Gin, Mermaid Pink Gin and Mermaid Salt Vodka.

GORDON & MACPHAIL UNVEILS LATEST WHISKY IN LEGACY SERIES The latest single malt in a series of timeless classics from the Gordon & MacPhail warehouse has been revealed.

Honouring Mr George Urquhart, a member of the second generation of the company’s owning family and the man who helped bring single malt whisky to the world, the Gordon & MacPhail Mr George Legacy 1957 from Glen Grant Distillery, is the second expression to be released as part of the whisky creator’s annual Legacy series.

It was laid down 64 years ago while ‘Mr George’, as he was known to those who knew him best, was at the helm of the business. Only 298 bottles of this single cask whisky are available.

The latest release celebrates Mr George’s long-term approach to maturation, where he was guided by the philosophy that whiskies take as long as they need to mature into the perfect dram.

Stuart Urquhart, grandson of Mr George and Gordon & MacPhail’s Operations Director, said, “The latest release in the Legacy series comes from Glen Grant distillery, for which my grandfather had a particular affinity. Local to us in Speyside, Glen Grant was the first distillery to use a purifier in distillation which resulted in a lighter spirit. Back in the 1950s, the spirit would have been slightly smoky due to floor maltings and a small level of peat being used – which is a style rarely seen in today’s modern Speyside whiskies – giving this whisky a charred oakiness that is perfectly balanced by long-term maturation in a Sherry cask made of American oak.”

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DRAM JUNE 2022

BEER COBRA SPICES UP ITS MARKETING Cobra Beer’s new campaign, ‘Where There’s Spice There’s Cobra’, is to be activated in on-trade. in venues. The initiative highlights a range of dishes which Cobra is a perfect accompaniment to and aims to provide inspiration for consumers and help venues drive more linked food and drink sales.

It will focus on pan-Asian cuisines that are complemented by Cobra including classic curries, Thai dishes and Asian-style spicy chicken wings.

The in-venue activations will be supported by social media activity, which will include food influencers visiting pan-Asian restaurants to look at some of the innovative food and beer pairings chefs are using.

Mark Bentley, On-Trade Category Controller at Molson Coors Beverage Company, said, “More and more consumers are looking to pair beers with food in the same way they might do with wine. Cobra has long been a popular accompaniment to Asian foods and the ‘Where There’s Spice There’s Cobra’ campaign will emphasise how it can be used to complement and elevate the spices in these dishes.”

BEST SERVED COLD

YOU’RE CUSTOMERS W ILL LOVE A REFRESH IN G B E L H AV E N B EST

3.2 % ABV @ BELHAVENBREWS B elhaven.co.uk BEST ENJOYED RESPONSIBLY

REFRESHING NOW YOU’RE TALKING

Strawberry & Lime, the bestselling packaged cider variant* Now available on draught For stocking info:

sales@kopparberg.co.uk

Stay in touch: Kopparberguk Source: CGA On Premise Data, Packaged Cider, Value sales, MAT to 01/01/2022.

LOVIN’

by Susan Young

T

he hospitality industry in Scotland is looking for a good summer, here’s hoping that the rather dismal Spring is not an indication of things to come and that the sun does come out and stay out.

Because research shows that a good week can increase sales by as much as 19%.

For instance, the second week in May saw low temperatures at the start of the week – the cooler weather meant, according to CGA, sales dropped between 8% and 15%. However, sales improved as the weather improved and by Saturday they peaked with growth of 19%. It was not just the sunny weather that provided the spike but football too.

“These figures are a reminder of the huge difference that sunny weather makes to drinks sales,” says Jonathan Jones, CGA’s managing director, UK and Ireland.

From the Queen’s Platinum Jubilee to Scotland’s World Cup qualifier – special occasions, particularly during the summer give the trade a boost.

But what are your customers likely to be asking for this year? What should you be stocking behind the bar, especially with the rate of inflation impacting consumer behaviour?

Says Johna Penman UK Trade & Consumer Marketing Director, Ian Macleod, “Value is going to be important to the post-COVID-19 consumer, especially at a time when disposable income is squeezed.

Therefore, the creation of memorable experiences that show people they are valued will be something customers are expecting to see this summer. It will be a powerful driver of loyalty and recommendation in 2022 and beyond, and on-trade venues that can deliver it best will have a huge head start on the competition.”

THE TOP SUMMER TRENDS FOR 2022 – IN NO PARTICULAR ORDER. ROSÉ

For many years this drink was thought to be a bit passé – but all that has now changed. It is one of the best performing wine categories due in no small way to the quality of the rosé now available. Preimum rosé brand Whispering Angel is now making inroads into the Scottish market – as you can see from our cover. This premium end Côtes-deProvence Rosé is credited as being the brand that introduced rosé to American palates and as a result, it has ignited the Rosé Revolution worldwide.

In Scotland it has created a Whispering Angel brand terrace, with its beautiful Provence-themed décor oozes a glamorous, playful spirit reminiscent of Saint-Tropez.

There are also indications that other blush drinks such as cider and even pink-hued beer are also seen a pick up in sales.

HARD SELTZERS

One summer 2021 hit which missed its mark in Scotland, could become a best seller here if the weather picks up. Seltzers which ahave adopted the American expression ‘hard’ to mean alcoholic - are fizzy waters which have been blended with natural fruit extracts and alcohol.

The category leader is White Claw – which has just announced plans to sponsor more than 40 UK festivals - a £4 million investment. White Claw will offer festival-goers the opportunity to enjoy its products from DRAM JUNE 2022 9

10

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LOVIN’ its two-floor Wave of Summer bar. The bar now includes LED festoon interactive lighting, 8,000 recycled cans that form a sensory wave experience, and an improved 360° service bar with relaxation spaces.

Meanwhile, another American Seltzer Fountain is sponsoring 28 UK festivals with Live Nation.

The prediction is that the UK hard seltzer market will be worth £75m, it is about£10.4m at the moment. And there are many brands, including some homegrown entrants such as Twisted Sister, in the market too.

LOCAL LOCAL Talking of local the pandemic drove the buy local agenda and that’s not going away. Scottish entrepreneurs have always been good at coming up with innovative drinks offers... and supermarkets such as Aldi, Waitrose and the likes are also stocking local brands – so it’s no surprise that they are popular in bars too. There are too many to mention and each one is doing a sterling job. Now is the time to support them. It’s green too – fewer miles!

VODKA Yes, that is coming ahead of gin this year... why? CGA’s On-Premise Measurement service shows vodka sales totalled £516m in the first quarter of this year—24% higher than in the same period in 2019 when venues were trading as normal. It means vodka now attracts 30 pence in every pound spent on spirits in the On-trade. While flavoured versions only account for 7% of vodka sales, cocktail trends have helped them to increase their share slightly in the last few years.

Standard vodka brands are worth 71% of all sales, and sales are growing—at the expense of premium and super-premium.

Says CGA client manager Matthew Meek. “Cocktails and the revival of late-night, high-tempo occasions have clearly worked in its favour, and it’s interesting to see growth tilted towards standard brands, who have made the most of the return of celebratory occasions. But with no sign of a slowdown, there is headroom for growth right across the vodka category.”

COCKTAILS That leads us nicely to cocktails. This time of year you would expect long cocktails to become back into vogue. In winter it is usually a trend to have shorter ones. However, if you look at what is happening in the US – this year might be a turn up for the books.

In the US cocktails sales in bars are seeing a 17% uplift with more customers than ever going out for a cocktail. Research also shows that 50% of them are looking for more premium drinks.

Johna Penman UK Trade & Consumer Marketing Director, Ian Macleod comments, “Post covid behaviours see on trade consumers expect nothing but easy and speedy service. With consumers looking for cocktails that taste premium but don’t take the time of a crafted cocktail, the flexibility offered by gin liqueurs is a great option to improve

the speed of serve, while offering a sophisticated menu. Edinburgh Gin offers a range of liqueurs that can be mixed with tonic and soda for a longer lower ABV serve, or with sparkling wine for a cocktail occasion to create a serve that looks and tastes premium, but takes half the time of a crafted cocktail.”

While the majority of top-performing cocktails have remained the same, the USA Cocktails Sales Tracker Report reveals that of those within the top 10, two longer cocktails – Pina Colada and Bloody Mary – have fallen out and been replaced by the shorter, stronger Espresso Martini and Manhattan. The Mojito has also dropped three places, although it is still in the top 10.

According to bartenders we have spoken to it is the ‘Old Fashioned’ that is doing well here.

GIN Sales of gin took a real hit during the pandemic because of the closure of hospitality. However, sales are now recovering. According to the Wine & Spirit Association, “At the end of 2021, as restrictions began to lift, sales of gin over the last 12 months in the UK began to recover with £2.1 billion worth of gin sold in the on and off-trade, the equivalent of almost 80 million bottles of gin.”

Gin also comes into its own during the summer. Johna Penman comments, “Stocking staple and high-quality products such as Edinburgh Gin’s London Dry range among all our exciting flavours will ensure all bases are covered. Our London Dry Gins are of the highest quality and contain only natural botanicals. The range includes both award-winning Classic and Cannonball, 1670 and Seaside. Our Seaside Sipper is the perfect cocktail for summer, it’s a distinctive cocktail that has a sweet cloudy apple taste with a refreshing slice of cucumber to garnish. The serve uses Edinburgh Gin’s Seaside gin which was created in collaboration with Heriot-Watt University’s Brewing and Distilling Masters students.”

SPRITZ’S Italian brand Aperol, part of the Campari stable, has seen soaring sales growth since the start of the year – up 71.9% worldwide. Last year Aperol Spritz came out on top of the Fentiman’s list of favourite cocktails in the UK. It has been suggested a shift in spirit consumption happening in Europe is one of the reasons for its popularity with Europeans moving to lighter drinks because of their increasing focus on health and a move by younger drinkers away from artificial ingredients.

This summer look out for the Limoncello Di Capri Spritz. Another option for your spritz loving customers.

LOVIN’ CIDER As we head into summer I would expect consumers to head out to the nearest beer garden, the great news is that the amount of money that you all have invested in them will hopefully create real dividends this year. Cider is the real summer long drink of choice for many – it is not only refreshing but sessionable too. Kopparberg has more drinkers than any other cider brand according to Kantar and is the bestselling fruit cider in the UK (CGA).

The Kopparberg broad portfolio contains the top 2 bestselling packaged ciders in the UK (#1 Strawberry & Lime and #2 Mixed Fruit3) but last summer, Mixed Fruit Tropical became the most successful cider launch of 2021. Mixed Fruit Tropical has now become a mainstay as one of Kopparberg’s famous flavours. Much of the Kopparberg cider portfolio is available in multiple formats to meet venue and consumer needs; across 500ml bottle, 330ml can and alcohol-free. But now Kopparberg Strawberry & Lime is also available on draught which is great for licensees who are looking ahead to 2023 and the Deposit Return Scheme which will impact cashflows.

Meanwhile Premium Swedish Cider brand Rekorderlig has added a new Blood Orange Cider to its line-up to help pubs and bars tap into this new flavour trend.

Rekorderlig Blood Orange Cide blends cider with juicy blood oranges and pure Swedish spring water to create a refreshing cider that aims to appeal to traditional cider drinkers and new consumers. It is glutenfree and vegan friendly.

The new Blood Orange Cider is being supported with marketing which includes point-of-sale activations to help pubs and bars raise awareness in their venues.

Phil Pick, Marketing Controller for Cider at Molson Coors Beverage Company, said, “We know people are always looking for exciting new flavours – it’s what creates interest in venues and attracts new consumers to the category. With that in mind, we’ve created Rekorderlig Blood Orange Cider for those who are keen to try a refreshingly different flavour, with an exciting twist, in line with consumer trends for the year.”

LO AND NO...

This sector has been growing steadily and if the railway strikes are not sorted out, it may mean we have more designated drivers this year than ever before. So it is always useful to have something a bit different to offer. However, according to Mintel 52% of beer drinkers in the UK say low/no-alcohol beer doesn’t taste as good as regular beer.

Consumers are switching to low/no-alcohol beverages as a result of health-related reasons as well as money-saving reasons. Younger beer and cider drinkers are core users of low/no-alcohol alternatives, but older demographics are also receptive to them, illustrating the wider interest in improving everyday health.

Research from Mintel shows that one in five consumers has reduced alcohol consumption to make healthier drinks choices.

The good news is there is plenty of variety - 300 plus to choose from.

In Scotland, we have our home-grown brands such as Feragaia, literally translated as ‘Wild Earth’, which is a Scottish produced alcohol-free spirit made from land and sea botanicals. Sonja Mitchell is 12

DRAM JUNE 2022

behind Yardarm a Scottish alcohol-free beer in Scotland, while Days, the Edinburgh based brewer, has also created an IPA and Lager.

Glasgow-based start-up the Drinks Lab have a range of alcohol-free drinks including ‘Nosé’ which is modelled on rosé Champagne and ‘Nomosa, which has been designed as an alcohol-free alternative to the Mimosa.

Most of the big names in the spirits industry have also added alcohol-free drinks to their portfolio

BEER A C02 crisis last year, issues with deliveries last summer, some of which are ongoing, and now a potential strike with brands such as Budweiser, Stella Artois and Becks which could make these brands scarce - the on-trade have definitely had a pretty traumatic time with their beer suppliers.

The British Beer and Pub Association say sales have gone down £5.7bn over the last 12 months which would equate to £50m in Scotland.

Now Heineken has delivered Heineken Silver – they believe it will shake up the lager category. It is promoted as an extra-refreshing lager at 4% ABV, brewed at -1°C for a crisp flavour and subtle finish, offering a lighter drinking profile.

Heineken UK On-Trade Director Stephen Watt comments.

“Premiumisation is one of the most powerful drivers of market growth. With more and more consumers – particularly Generation Z and Y drinkers – looking to drink less but better-quality beverages, Heineken® Silver presents a real opportunity for our customers,” “In fact, Heineken® Silver has the potential to add significant growth to the category and bolster light lager’s total on-trade market value.”

Madras from Molson Coors could also make its mark – especially since summer holidays are back on the agenda and people coming back from sunny Spain may want to extend their holiday feeling.

Last but not least one of Scotland’s favour beers Belhaven Best is also promoting the fact it can be served cold and is refreshing on a summer occasion. Now all we have to do is get a summer!

Writing about summer drinks has definitely given me a thirst – I am off to try this cocktails recommended by Ian Mcleod SICILIAN SPRITZ You will need: • 25ml Edinburgh Gin’s Lemon & jasmine Gin • 25ml Limoncello • 12.5ml lemon juice • 2 sprigs of thyme • Sweet lemonade to top up

CHAMPIONING THE NIGHT TIME ECONOMY TSARS BRENDAN MCGINTY

I

’m worried that I’ve been turning into a bit of a grumpy old man when writing about the licensed trade.

But I’ve never wanted to reduce this column into a series of “state of the nation” moans.

That’s why I’ve been delighted to get involved in an effort to do something which I think can be genuinely constructive in improving conditions in our industry.

You may have become aware that the Scottish Beer and Pub Association are pushing for the creation of dedicated Hospitality Champions for our cities and towns.

At least I hope you are. In my role as a PR consultant it has been my job to, er, champion these champions in media.

It would mean local councils hiring individuals with direct responsibility for securing and developing our night time economies.

The blueprint has already been set. In London the city mayor Sadiq Khan hired former comedian Amy LamE, now well known as the capital’s night-time economy Tzar.

In Manchester the role went to festivals entrepreneur Sacha Lord who became one of the trade’s most eloquent advocates during the pandemic.

It has also been started in Aberdeen which shows that the idea is completely portable. If it works for one local authority then why not the one next door?

There are differences in the way these so-called tzars are employed.

They have varying jurisdictions and reporting lines. Some are paid, some aren’t.

Whatever the variation might be, surely it could only be a good thing inside, for example, Edinburgh and Glasgow’s city chambers who breath, eat and sleep our night time economies?

Who can articulate the views of the hospitality sector when the big decisions are being taken on licensing, transport and budget.

So that, if (to take a completely hypothetical example), our rail network grinds to a juddering halt there is someone there to mitigate the impact on our vital night time economy. Or at the very least pound the table on behalf of some of our most beleaguered businesses.

They would also provide a credible focal point in Press and broadcast and on social media, ensuring the views of all of those who make up the post-5pm eco chain are represented and amplified.

Of course, it’s always going to be the case that opinions across such a broad church will be diverse. Sometimes compete contradiction is inevitable.

But can anybody really think of a reason why we’d be better off without another voice to speak up on behalf of all our businesses?

Remember that weird time after Lockdown II when drinking alcohol was permitted outside but not in licensed premises.

The hastily arranged beer gardens consisting of roped off back lane car parks and repurposed plastic garden furniture?

The newspaper pictures of gore-tex clad “revellers” clinging dearly to their plastic pint pots as a hurricane raged around them?

And the weird surge in demand for outdoor tables in restaurants in April. In Scotland.

It’s funny how blurry my memories of these Kafka-esque times have

become. It’s not as if they were even that long ago.

Maybe our instincts are to forget bad times and instead recall happier occasions. It could explain why the sun’s always shining in my memories of childhood except for the Christmases (always white).

But I think the whole experience of being forced into the wild has put me off what had hitherto been one of life’s great pleasures: the outdoor pint.

The big test for this may come when the weather actually gets warm enough for the whole t-shirt and shorts, mankle-baring Sunday afternoon extravaganza (a long time coming).

Or maybe when I’m close enough to one of this country’s truly great beer gardens (The Tigh an Truish in Clachan of Seil is an all-time favourite).

Until then, though, I think I’ve made the transition to becoming an indoors-first guy.

As I write this column Scotland still haven’t qualified for the World Cup but still haven’t blown it either.

But what a massive miss a Summer tournament must be for the pub tills, especially if we do make it.

There will be plenty of people who will be loving the natural break from our national sport and understandably so.

On the back of last year’s Euros (which could only be watched outdoors) it will feel like a double whammy of missed opportunity.

And will a December World Cup really have a benefit on footfall?

Answers on a postcard…

A quick check on my rail timetable app confirms that the last train home from Glasgow Central tomorrow night is at 7.35pm.

A piyt. I’d planned drinks with an old pal with public transport there and back to my home in the city’s southside.

The current public transport schedule, however can’t get me there never mind back.

Now if industrial disputes were easy to resolve then ACAS wouldn’t exist.

The issues around the current industrial action by ASLEF are complex and it is seldom as simple as picking a side, however great the temptation may be.

What is certain though is that this is another unwanted factor in the perfect storm which continues to batter our city centres.

I’ve written here before about the inadequacies of taxi provision in terms of the number of vehicles on the road.

But regardless of whether the cars are available, can we really expect people from the suburbs to pay 30-35 quid for the round trip?

I’ve booked to see four shows recently – two comedy two music.

On every occasion there was either a late cancellation or a move to a smaller venue.

The cost of living crisis is biting. This is the worst time imaginable to expect folk who can’t take the train the default to a black cab or an Uber.

The challenges faced by businesses in our cities require vision, imagination and joined up thinking. Not complacency. It was true before the rail strike and it’s certainly true now.

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 coming in by their droves and their are some bars which are already out ahead for this years 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 We are hitting up your local papers with press releases on the categories there to be won - so be sure and encourage your customers to vote.

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! And we have the fabulous Abbamania performing. 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

WHISKY BAR OF THE YEAR 16

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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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incorporating the

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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COUNCILLOR BOB

by Susan Young

I

have known Bob Shields, mine host at the Twa Dugs in Ayr, for more years than I care to remember, and now he has added the title Councillor to his accomplishments. The Ayr publican and journalist, decided to stand as an independent, after years of bringing the local council to task in his regular weekly column with the Ayrshire Post, and he romped home.

Says he, “People kept saying to me, how do we change things? And I kept saying, `stand as councillor and tackle it from the inside`, then I realised that I couldn’t just say it, I needed to do it.

“It’s definitely a challenge. I took up journalism and that too was a challenge.

I rose to become the Assistant Editor of the biggest paper in the country, the Daily Record. I retired and wrote a book and bought a pub. It too has been a success.

Now I am hoping to be a successful councillor.

“At my age 66, most people are thinking of retiring, but I am starting a whole new chapter.”

Bob worked for the Daily Record for many years, as he mentioned, and as the paper’s Chief writer and columnist he and I used to go the length and breadth of the country checking out potential pubs for the title Pub of the Year. On one occasion we commandeered a helicopter, on another a limo with a Joanna Lumley look-a-like – Patsy from Ab Fab. We always visited the last four. And he very definitely had a view on what made a good pub.

Bob also had many friends in the Tartan Army, another of his passions, and in the licensed trade, including Don Lawson of Johnnie Foxes, and Maurice Heron to name but two. Initially, Bob dipped his toe into the licensed trade with a share in an Aviemore venture before taking on the Twa Dugs after retiring from the Record.

He said at the time he had been in 1,000 bad pubs, so he thought he knew what it took to run a good one... and today, here he is standing behind the bar with a big grin.

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“This is my 15th year, and it has certainly been a huge learning curve. Just before the pandemic, I thought I had finally cracked it. We had a great team, great regulars and we were doing well. Then covid came along and unfortunately some of the guys that drank here, I will not see again. Either they are now too frail or have passed away. It was a hard one. It was a struggle on every front – not only financially but mentally too, because I am a social person and being told to stay 2m away and ordered not to go out didn’t help.

“Before the Twa Dugs re-opened the pub was redecorated. Says Bob, “We just refreshed it and put some new pictures up. Now I am back trading at about 85% of where we were.

“We’ve got some great live music, in fact, I would challenge any pub in Scotland if they think they have a better Tuesday afternoon than we have here. It’s great. We have all sorts of musicians including fiddlers and accordionists, in fact, sometimes we don’t have chairs for them all and if someone moves another musician soon takes the vacant seat.”

Talking of seats he has a new one – in May he got elected to South Ayrshire Council on an independent ticket. And when we meet he was still going through his induction and training.

Bob explains, “I have been listening to my regulars complaining about the town for years and I knew what mattered to them.

I also knew what the local council kept getting wrong. I used to put suggestions in my regular column in the Ayrshire Post but no one bothered, but many readers would tell me that they agreed with me.

They used to say, “What can we do, how can we get things right?” I would suggest they tried changing things with their vote or stand to be an independent, then I thought I was being a bit hypocritical by asking other people to do it and not putting myself forward. That is how it all started. To change the council we had to change the councillors.

“I did my manifesto – a four-page A4

brochure – which explained what I stood for... and because people knew me due to my column in the Ayrshire Post and the pub, they knew what I stood for, and they supported me. I wasn’t a complete stranger to them just pushing leaflets through their doors.”

It was his regulars who also helped spread the word - taking his electioneering brochure to every corner of Ayr. With 9,000 houses in his ward, the effort put in by his punters really helped. Says Bob, “Folk wandered into the pub and said I stay in xx so I will do that street. It worked out incredibly well. It was a great community effort from a great pub community.

To be frank, Bob’s electioneering brochure, and I use that word advisedly because it is not a leaflet, it is a work of electioneering art. He smiles, “Well what would you expect from a journalist? In fact, one of the rival election agents said I had set a new standard for election leaflets.

Everyone was talking about it.”

Bob’s message was simple, he was “The common-sense voice that speaks up for an Ayr that’s lost its way.”

The brochure laid out what he stood for, and against - including his views on the Citadel/Town Centre Leisure proposal, which he opposed, Car Parking, the Ayr Station Hotel building and the local high flats to name but a few. And he asked people to vote for “Common Sense.”

Says he, “It got quite serious. I didn’t have a big political party assisting me – I did it all myself from all the form filling to financing it.” But on a less serious side,

he even renamed his pub for the duration ...’The Vote Bob Inn!’ His campaigning was a resounding success and he romped to victory in his Ayr West ward at stage one of the vote, polling 1,909 first preference votes. He says, “I couldn’t quite believe it … I had hardly arrived and already my votes had taken me over the line.” He was just beaten by the Conservative leader Martin Downey, who came in with 2,271 votes.

Bob’s presence on the council has already made an impact – as no party gained an overall majority it was thought that SNP and Labour would have done a powersharing deal. But Labour abstained, and instead with Bob and another independent Hugh Hunter, voting for the Conservative leader Martin Downey – the Conservatives are now in power having taken all the leadership seats.

The Council has also made an impact on him. He explains, “You can’t just breeze in and expect to know everything. I am currently being trained on just about everything, from budgeting and planning to the legal side, and have been learning about various panels I had never even heard of.

There is also membership of Cosla... it is a whole new ball game. The training team do an excellent job. However one thing I do have had to excuse myself from is selecting the licensing board, for obvious reasons.”

Despite being a councillor for less than a month when we met, he is pleased with the progress so far.

“I have had my first Council meeting and we have overturned the SNP hold on the Council. Now I am turning my attention

to saving the high flats, which are perfectly serviceable, and halting plans for the leisure centre in the middle of town. It is all quite exciting.

“Now I will no longer be taking potshots from the side, what I write will be more informed and I hope what my readers tell me will make me a better councillor and a better columnist.”

I asked him whether he would write another book. His first one, ‘How far is the nearest Pint?’ was a great success.

He tells me, “There are some great characters in the bar, and I love their stories. When I did my original book about my Daily Record life I remember Fred McAulay interviewing me and saying, ‘I bet it is packed with Tartan army stories’, but it wasn’t. I always thought about doing one about the Tartan Army – but I haven’t yet, although we still have the merchandise side.”

So what of the future? Well he pledged the folk that voted for him that he would try and sort out the future of the town’s Station Hotel in 100 days, and not the five years that it has taken the last council. Says Bob, “The best option would be to save it, but it has been on life support for 12 years and it may not survive.”

“My pipe dream is to create an Ayr Arena.

I have studied what they have done in the US – towns have arenas which are multipurpose venues which cater for everything from ice hockey to darts, and concerts to basketball. It would be great to have something like that here.”

Bob believes, like I do, that more publicans should get involved with their local councils.

“They know a lot about the community they live in and they get all the moans and groans. Who better than a person at the heart of the community to be on the council?”

And talking of the industry he believes that publicans need a cuddle now and again especially the smaller independent.

“They need more recognition. The guys at Wetherspoons get wined and dined but it doesn’t trickle down to the wee independent. It also seems reps are more interested in customers that don’t pay and new customers, rather than the current customer that pays on time. There’s something wrong there and I find it very disappointing.”

He continues, “I also think there should be a government department that looks at hospitality, food and drink, distilling and such like. As for rates I am trading at 85% and that’s where my rates should be. Pubs pay VAT – our trading figures are there – it would be fairly easy for local assessors to check them and fix our rates according to our income for the next few years. That would be a help.”

For the time being Bob intends to fill every hour, but he doesn’t want to be a busy fool.

He tells me, “Maurice Heron once gave me a great bit of advice. He said you get to the stage when it’s not about all the hours working in the pub but the right hours. I might adopt that strategy. I also want to learn my council craft at a good pace. But I don’t want to get fed up with it.”

Meanwhile, he is planning to take some time off in September. It’s a joint and bleated 64th birthday celebration. He laughs, “The plan before Covid was to rent a cottage on the Isle of Wight referencing the Beatles number ‘When I’m, 64... there’s a line that says “We can rent a cottage in the Isle of Wight - if its not too dear.”

Then Covid struck and now we are all 66 – so we are doing Route 66. We are flying to Chicago – visiting State Street then going to Oklahoma before spending seven days driving to Amarillo, then Tulsa then Winslow Arizona, and finish in Vegas. It seemed like a good idea!”

It certainly is. Bob philosohy is, “Life’s isn’t about the number of days you get that .. it’s what you do with the days you’ve got got!”

One thing is for sure he certainly is packing it in!

Photos by Ross Dunn

COMPANY PROFILE

PERNOD RICARD UK: CRE

P

ernod Ricard UK was established in 2001 and has been creators of conviviality since then, dedicated to bringing consumers premium brands and unforgettable experiences.

Part of the Pernod Ricard Group, world no. 2 in the wines and spirits industry, Pernod Ricard UK is responsible for the sales, marketing and distribution of the Group’s brands in the UK. This consists of an unrivalled portfolio of internationally recognised spirits, wines and champagnes, of which 16 are counted amongst the top 100 brands worldwide.

Its premium brands include Absolut Vodka, Jameson Irish Whiskey, Beefeater Gin, Plymouth Gin, Monkey 47 Gin, Havana Club Rum, Malibu Coconut Rum, Kahlúa Liquor, Perrier-Jouët Champagne, G.H. Mumm Champagne, Brancott Estate wine from New Zealand, Campo Viejo wine from Spain, and Jacob’s Creek wine from Australia.

Closer to home, 13 malt distilleries produce Pernod Ricard’s Scotch brands, with all but one based in the iconic region of Speyside.

These include the visitor centres for the world’s second largest single malt The Glenlivet, the sherry cask matured cult classic Aberlour and the spiritual home of Chivas Regal at Strathisla.

The Group was originally founded in 1975 through the merger of two French companies, Pernod and Ricard. It has since extended its portfolio and reach through commercial success and external acquisitions and Pernod Ricard is now present in more than 70 countries. It wasn’t until 2001 that the company entered the UK, established following the merger of wine business Caxton Tower Wines, spirits distribution business Campbell Distillers, existing Pernod Ricard brands and additional brands acquired from Seagram.

Pernod Ricard’s vision is to unlock the magic of human connections, bringing people together in meaningful, positive and responsible ways and adding conviviality into social interactions.

This is more relevant today than ever before and Pernod Ricard UK is supportive of its OnTrade partners, whether that be in the form of terrace takeovers, unique activations, or footfall-driving tactics.

One such piece of activity included an oversized mural in collaboration with Ubiquitous Chip.

The Glenlivet commissioned street artist, King Listy, to celebrate the venue’s 50th anniversary by adding a splash of colour in a nod to the single malt’s tradition-breaking heritage, and the wall art can currently be seen on Glasgow’s Ashton Lane.

Last year in collaboration with Edinburgh Cocktail Week, aperitif brand Lillet hosted The Spritz Garden at St James Quarter throughout summer, offering cocktails in a stylish, garden-esque oasis inspired by the dreamy lands of Southern France. Adorned

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with floral installations, guests could sip on refreshing Lillet spritz cocktails and share an Instagram moment on the flower-festooned garden swing and Lillet cocktail cart.

More recently, The Glenlivet has partnered with the ‘Best of Glasgow’, a city guide published by the Glasgowist. A distillation of local knowledge, it includes local attractions, the best of food and drink, Glasgow music and personal reflections of the city’s character. Food and drink stories are a key part of the book, charting the return of local hospitality and new businesses that have emerged out of lockdown. The Glenlivet has sponsored a chapter of the book dedicated to Glasgow’s 50 Best Bars with a list that demonstrates the history and new trends across the city centre and neighbourhoods, including local cocktail and whisky culture.

But it’s not just hospitality partners that Pernod Ricard UK champions. Sustainability and Responsibility is at the heart of the company, and everyone is empowered to make a positive impact on society and the environment. This is done through a variety of initiatives including a focus on reducing carbon emissions and waste, working with customers and charity partners to

EATORS OF CONVIVIALITY PERNOD RICARD’S VISION IS TO UNLOCK THE MAGIC OF HUMAN CONNECTIONS, BRINGING PEOPLE TOGETHER IN MEANINGFUL, POSITIVE AND RESPONSIBLE WAYS AND ADDING CONVIVIALITY INTO SOCIAL INTERACTIONS. THIS IS MORE RELEVANT TODAY THAN EVER BEFORE.

connect the disconnected, and empowering employees to provide we look forward to making a valuable difference to the sector with skills-based support to social enterprises. this important initiative.”

The business has been recognised as a UN Global Compact LEAD The business has been recognised as a UN Global Compact LEAD participant for its work on the Sustainable Development Goals – participant for its work on the Sustainable Development Goals – the only wine and spirits company to receive this accolade – and the only wine and spirits company to receive this accolade – and holds Ecovadis gold recognition level, among the top % of global holds Ecovadis gold recognition level, among the top % of global companies, demonstrating the commitment Pernod Ricard has companies, demonstrating the commitment Pernod Ricard has towards reducing emissions across all aspects of the business towards reducing emissions across all aspects of the business from grain to glass. from grain to glass.

Pernod Ricard UK is also helping its hospitality FOOD | DRINK | MUSIC | ART | THEATRE partners achieve net zero status through SHOPPING | PEOPLE | GOOD TIMES participation in the Net Zero Pubs & Bars initiative, If you’d like to list any of the brands from the which puts the tools for action on the climate crisis PRUK portfolio, they are widely distributed, into the hands of pub and bar owners. Consumers so please reach out to your chosen Route to are increasingly looking for venues that offer a Market to source. more sustainable choice, and the initiative aims to make the process of going Net Zero easier and cost-effective.

Ian Peart, Commercial Director at Pernod Ricard UK, said, “We know how vital the topic of sustainability is, which is why it is critical we support our customers and are a valued sustainability partner to the trade. The Net Zero Pubs & Bars CITY GUIDE & COOKBOOK protocols will help our hospitality customers clearly understand what it takes to become net zero and EDITED BY PAUL TRAINER

T H E B E ST OF

GLASGOW

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TPS Fruit and Veg Ltd are proud to supply The Bank in Huntly We wish Ian Rainbird and the team well in their exciting new venture

Te l e p h o n e: 01888562256 / 01888568894 E-m ail: sales@tpsfruitandveg.co.uk F a c e b o o k : www.facebook.com/tpsfruit/ Instagram : www.instagram .com /tpsfruit_veg l td /

URQUHART JOINERY SERVICES ARE PROUD TO HAVE WORKED AT THE BANK, HUNTLY WE WISH EUAN, MOJI, IAN AND THE WHOLE TEAM WELL FOR THEIR FUTURE SUCCESS DOORSETS - STAIRS - WINDOWS BY BESPOKE MANUFACTURER WWW.URQUHARTJOINERY.CO.UK 01261 842594 INFO@UJSS.CO.UK 24

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THE BANK CAFE AND RESTAURANT, HUNTLY

DESIGN FOCUS BY SUSAN YOUNG

T

he Bank Cafe and Restaurant opened in April following a refurbishment that has stayed sympathetic to the building it is housed in, a former bank in the centre of Huntly.

The building itself was designed by the famous Scottish architect Archibald Simpson in 1841. He was responsible for many of Aberdeenshire’s outstanding buildings including St. Andrew’s Chapel, now St. Andrew’s Cathedral.

The Bank, a grade two listed building, now plays host to a contemporary restaurant that is both elegant and warm.

The stand out feature is the beautifully executed whisky cabinet which stretches the length of the wall. Hardly surprising since The Bank is owned

by DTSW Properties, which is headed

by Euan Shand, chairman of Speysidebased Duncan Taylor Scotch Whisky that produces Black Bull and a range of other whiskies as well as gin and rum.

In fact DTSW have also taken ownership of The Castle Hotel and it is currently undergoing a full refurbishment too, and is expected to open next year.

Euan’s wife Moji (pictured) was behind the design, with Euan concentrating on the whisky element.

Euan Shand comments, “We’ve basically stripped out what the previous owners have done and have rebuilt it to the form we wanted.

“We wanted it to have a modern slant, and we wanted to get away from the twee Scottish and tartan look and give it a more international feel but with Scottish nuances. This is the look we also want to create at the Castle Hotel too.”

One of the benefits of the association is that there was so much furniture from the Castle that some of it has been appropriated for The Bank.

Says Euan, “We had so much stuff from the castle, and much it we no longer needed for the hotel, so we have used it here.”

Moji continues, “We wanted it to look traditional but feel modern too. We were also cognisant of the historic nature of the building, its local heritage and the story behind it but we wanted to focus on the scotch whisky side too DRAM JUNE 2022 25

DESIGN FOCUS: THE BANK CAFE & RESTAURANT, HUNTLY of the two. We wanted to give it a modern twist, that would not only be comfortable for the locals, but a place that travellers too could feel at home.

She continues, “Euan was very definitely the driving force behind the whisky display and design. He brought it all together and it really is a stand out piece. I really love it.

“I also love the buildings character and its most amazing windows. We wanted to keep them as gorgeous and original as they were. So the curtains on the side are really just decorative to bring attention to the windows.

The refurbishment included stripping out all the carpets and replacing the flooring, new contemporary lighting, and of course the majestic whisky cabinet.

Says Euan, “I like the fact that it is airy, open and fresh. Its got a nice ambiance – and a good sound system, that filters the music through.”

In the main the refurbishment was carried out by local contractors. As the company also likes

26

DRAM JUNE 2022

www.craigmile.co info@craigmile.co 01467 625 477

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– so we married the history and the heritage

to keep their business locally-sourced – and that includes the food.

Ian Rainbird is chef manager he was formerly head chef at the Dark Island Hotel in Benbecula and Four Seasons in St Fillans in Perthshire and now Shaun McWilliam, has also joined The Bank after four years as a chef at the Crieff Hydro.

The restaurant has 42 covers and is open seven days a week for breakfast, lunch, coffee and cakes, and dinner, from 8.30am until 11pm.

The company’s mantra is ‘whisky without compromise’, the mantra has obviously continued over to The Bank – where it is style without compromise.

The last word goes to Moji, “ I am an American, and I love Huntly, all the people that have come to visit love it. They all love the landscape and the town and we want to help make it a destination place and help bring it back to life. I would love it if that was our legacy.” What a lovely sentiment.

“Forbes Raeburn are proud to supply The Bank, Huntly with the finest of locally produced meat.

We wish Ian and his team a very successful future!”

Tel: 01466 792818 Email: cmraeburn@btinternet.com Find us on Facebook: @forbesraeburn

DRAM JUNE 2022 27

JOHN VALLANCE The Seafood Experts

Proud to supply Scallop's Tale, Bearsden.

We wish the whole 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

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SCALLOP’S TALE

7 Roman Rd, Bearsden

PD PRODUCE LTD ARE PROUD TO SUPPLY SCALLOP’S TALE IN BEARSDEN WE WISH THE TEAM ALL THE VERY BEST IN THEIR NEW VENTURE T: 0141 552 5559 PDPRODUCE@LIVE.COM WWW.CHIPSHOPPOTATOESSCOTLAND.CO.UK/

T

he Scallop’s Tale opened in Bearsden at the beginning of May at Roman Road. The two-storey restaurant owned by Dr Usman Qureshi who lives locally, serves, as you would imagine, seafood. He has brought Executive chef Stephen Bohler, who has worked at Dalziel Park, the Hilton Garden Inn and the Radisson Red, and Crowne Plaza to preside over the kitchen The outside is a vibrant blue/green, and the colour is continued inside. Downstairs the area is predominantly the bar and take-away with a table in the window. The design includes a very striking blue panelled serving bar, with an amazing scalloped tiled wall at its rear.

Various shades of blue add to the nautical theme as to the rope chandeliers, and the tiled floor is striking.

Dark wood panelling contrasts with the dark blue panelling, and gold has been used as a highlight. The main wall, which leads to the stairs which take you to the mezzanine feature a storyboard which tells the story of Sally the Scallop. It is a nice touch.

Upstairs on a mezzanine, the gold theme continues in the fabric

used for the upholstery. The predominant colour is dark blue with an angular gold design on the fitted seating and the same fabric, but in bright orange is used on the chairs. The tables are a rosewood which adds warmth.

Upstairs mirrors have also been used to help add light and create a feeling of spaciousness. On the wall above the seating there is a quote from Ernest Hemingway’s The Old Man and the Sea which says, “My big fish must be somewhere.”

The refurbishment cost in the region of £350K and it certainly brightens up Roman Road.

The Scallop’s Tale website tells you, “Our philosophy is simple. Fresh ingredients, cooked to order and well presented. At Scallop’s Tale, you will get a boutique feel, plush and fragrant surroundings and a warm welcome enticing you to come back over and over again.

Aimed at setting a new bench mark for fish and chips where a fish supper is made with the same refinement as any a la carte seafood dish.” Now you know where to go.

DRAM JUNE 2022 29

JIMMY BADGERS 7 Church Steet, Inverness

DESIGN FOCUS: BY PENNY DEVLIN

J

ohnny Foxes now has a wee brother in the shape of Jimmy Badgers. This is the latest bar from veteran publican Don Lawson. He certainly has had a busy month not only did he celebrate the 25th anniversary of Johnny Foxes (see right) but he also opened his latest bar Jimmy Badgers, a new “Gin & Fizz bar, on the site of the former Ivy Bar and Kitchen at 25 Church St, Inverness, which aims to appeal to nocturnal customers.

Don Lawson comments, “ We are excited for the opportunity to add something new and original to Inverness. It’s our goal to provide an experience that not only speaks to the local population but tourists too. We wish to build upon the mystique and allure of our great city’s nightlife by creating good food, and a fantastic drinks selection. We aim to provide a positive feel-good vibe by way of our mood lighting and sound system. There is a mixture of Boujee, Art Deco and the Prohibition Era in our interior design.“ The Art Deco vibe is clearly evident in the green statement wallpaper, while the blue upholstered stools and chairs provide a contrast. Black and white tiles beside the bar, low hanging lights and Art Deco-like mirrors, as well as the statement “Bad decisions, make great memories,” which hangs behind the bar. It’s bright and airy during the day with floor to ceiling doors, while at night the bright neon gives the bar a night-time feel. JB’s is being managed by Ruairidh Ross, formerly of Johnny Foxes who brings over 10 years of experience in luxury drinking and dining to Jimmy Badgers, fusing tradition and innovation.

30

DRAM JUNE 2022

HAPPY 25TH JOHNNY FOXES @dramscotland

/dram.scotland

A great night had by all in Inverness as Don Lawon celebrated the 25th birthday of his iconic pub Johnny Foxes...

DRAM JUNE 2022 31

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B

y now most of you know that I like to be positive about the trade. There is enough positive things to write about, but even my in my pollyanna state I can’t help but be exasperated at the ongoing challenges flung at hospitality and all city centre trades. It seems to me that trade unions don’t consider all the other employees that are negatively impacted by it action. It’s been hard enough getting staff, and what staff businesses have now have the added stress of trying to work out how to get to work and how to get home. Why did it get to this stage? And why did the Scottish Government pass the buck back to ScotRail - saying they are the employer not the government despite the fact that the Scottish rail network is now in Scottish Government control?

As I write this there is a new deal on the table. I sincerely hope that these issues can be resolved before we hit the peak of the summer. And don’t get me on to the subject of ferries... another farce!

I loved catching up with Bob Shields and hearing about his path to becoming a local councillor. As I have said before I think we do need licensees in local government - as he says - if you want change you have to change the councillors. I hope to catch up with him regularly to find out how he finding it/ Hopefully he will have advice for other potential trade councillors out there.

I would love to see every council in Scotland with a licensee councillor! Roll on 2027!

A wee coffee with Josh Hill of the Scottish Business Agency allowed me touch base with Ryan Bow who is busy expanding his business.

His latest acquisition is St Judes in Glasgow’s Bath Street and

DRAM DRINKS RETAILING AND MARKETING PUBLISHED BY MEDIA WORLD LIMITED PO Box t: 01560 600585 e: news@mediaworldltd.com w: dramscotland.co.uk 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.

he is not finished by a long chalk. It’s great to see and hear the next generation of trade entrepreneurs talk so positively about the industry and it is a pleasure to see their success.

Talking of success Stephen Montgomery, is hoping to get his new restaurant in Annan open for the summer following the sale of his Townhead hotel. He has also become a non executive director with the Fusion Group of Companies. Says Stephen, “Fusion is a business which has an end to end solution, and is straight talking, no nonsense and forthright in its approac, a bit like myself.” He is not wrong there. As spokesperson for the Scottish Hospitality Group Stephen is not known for beating about the push. Congrats on the new role.

While writing the drinks feature this month I had a look at lots of stats - and while most of us recognise that good weather gives an uplift in sales - it was interesting to see it quantified. Warm weather can increase sales by 19% or more. It was also interesting taking a look at what was happening in the US and what cocktails are performing well. It really put me in the mood for sampling a few!

Whispering Angel is credited with turning the Americans on to rose wine, and its lovely to see it in more venues here. So I will be visiting Tigerlily in the near future to try its new terrace out. For me wines are associated with people and I first drank Whispering Angel with the lovely Lisa Wishart and I have been drinking it ever since. Right now I have kept a bottle aside to hopefully share with my pal when she finishes her rehabilitation.

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