DRAM Scotland 395 October

DRAM

395

DRINKS RETAILING AND MARKETING

@dramscotland

DRAM October 2023 ISSN 1470-241X

/dram.scotland

BRIAN FLYNN OF BEHIND THE WALL RECEIVES LICENSEE OF THE YEAR AWARD

. SLOUCH WHISKY FOCUS . INTERVIEW: JOHN OGILVIE DRAM OCTOBER 2023 1

Bringing out the best for your business.

Value for Venues is a new concept from Belhaven & Greene King providing drinks, support and services to independent and freehouse venues.

DRINKS RETAILING RETAILING AND AND MARKETING MARKETING DRINKS

WELCOME

T

here are lots of forward thinking licensees out there coming up with great ideas, to attract customers and keep them. Check out what John Ogilvie is doing at Montague’s in Kirkcaldy. A community bar with a real heart.

Nicola Walker paid him a visit.

She also checked in at Slouch to see its recent refurbishment and the new Bar & Tender.

Check out our design features on pages 21 and 25.

Meanwhile, I put my feet up, only joking. I’m delighted to be on the steering committee of the Scottish Hospitality Group which officially launches on 1st November, and I’ve also promised a helping hand to Anna Christopherson who is planning a Work out in Hospo Week organised by Swurf also for November. Read more about it on page 27 This issue we also feature some more pictures from the Awards and our annual Halloween feature. I also delve into the world of whisky.

Finally our cover features Brian Flynn who received his Licensee of the Year award from me earlier this month - after he had to leave the awards ceremony early. This meant he missed out on his big moment. He said, “You should have told me!” Now that would not have been a surprise!

See you next month.

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

/dram.scotland

@dramscotland

/dram.scotland

CONTENTS

OCTOBER

2023

FEATURES

08 11 16

SPBA AWARD PICTURES A great night had by all.

WHISKY BRANDS MAKING THEIR MARK (PART ONE) FROM GLASS COLLECTOR TO OPERATOR Nicola Walker talks to John Ogilvie.

21

DESIGN: SLOUCH AND BAR & TENDER Glasgow.

REGULARS

4 6 27

NEWS

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

BRAND NEWS

All the latest brand news.

SUE SAYS

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SLOUCH GETS FRES FIGHT CLUB LOOK DARTS IN

MERAKI EXPAND WITH HAMILTON ACQUISITION

Meraki Restaurant Group, owned by husband-and-wife team Fallon and Anthony Cowley, has acquired Giovanni’s in Hamilton.

The acquisition of Giovanni’s brings the number of restaurants in its portfolio to five.

Giovanni’s was opened in 2021 by the Frailoli family.

“We are excited to welcome Giovanni’s into the Meraki family,” said Fallon Cowley, Co-Founder and Director of Meraki Restaurant Group. “Our mission is to deliver authentic Italian cuisine that combines great quality and impressive value. We are committed to upholding Giovanni’s legacy while infusing our own unique touch.”

As part of the acquisition, Meraki Restaurant Group have introduced new menus incorporating its own creative twist, while maintaining a focus on authenticity and quality. The Meraki team also intends to enhance the restaurant’s ambiance and service. The group’s other restaurants include Mr Macgregor’s Restaurant & Gin Emporium, Luciano’s and Cutler Lobster & Steaks.

The Best Bar None accreditation scheme has been revived in Aberdeen with pubs and nightclubs already signing up for the scheme. It had already been relaunched last year in Glasgow.

Best Bar None, which aims to recognise venues that strive to improve standards when it comes to customer care and safety, takes place all over the country, but it is up to individual Council’s to implement.

The Aberdeen awards ceremony will take place in February next year at the Douglas Hotel and will see pubs and nightclubs given the chance to win gold, silver and bronze prizes in a range of categories.

Businesses are also being encouraged to take up free advice and training on how best to look after their customers.

Meanwhile the Best Bar None Glasgow awards ceremony will take place next month.

Hula Hut for Byres Road?

Rum Bongo on Byres Road is a new addition to Glasgow’s west end.

Billed as a ‘Hula Hut and Chicken Shack’ the venue has undergone a tropical makeover as well as introducing a cracking cocktail menu, tiki shots and a spinning shot wheel!

Owned by David Buchan, it is the sister venue to Glasgow’s ever popular Tingle Bar and has an array of entertainment options. It now boasts a pool table, a foosball table, a dart board, an arcade machine and even an automatic mahjong table.

The bar is also dog friendly and on Sundays advertises the ‘Dug Club’ where you will receive 10% off your bill when you bring along your furry friend!

Other plans include a Tuesday Quiz, rum and tequila tasting sessions with Brand Ambassadors on Thursdays and live music on Fridays.

Tiger Woods and Justin Timberlake to open venue in St Andrews T-Squared Social, a premium sports and entertainment gastro pub backed by Tiger Woods and Justin Timberlake, under the NEXUS Luxury Collection banner, is to open in St Andrews in the New Picture House. The two have already opened their first T-Squared Social in New York.

Their new venue will offer food, cocktails, and state-of-the-art Full Swing simulators for golf and other interactive gameplay including duckpin bowling, darts, and live sports. There are also plans to keep one of the movie screen theatres for films and events and such like.

Christopher Anand, CEO and managing partner of NEXUS Luxury Collection, said, “Tiger and Justin, along with our executive team and partners, are all passionate about the game of golf and revere St. Andrews. It is an honour to bring this investment and the T-Squared Social experience to the home of golf.”

Ayrshire entrepreneur Kevin Finnie has opened a new venue in Prestwick – One 11 Main Street.

The new bar, on the site of the former Scruffy Duffy’s, is a sister bar to The BUF, also owned

by Finnie.

The stylish new bar serves craft cocktails, premium spirits, and beers alongside food boards, platters and open sandwiches. These include a Charcuterie Board, Crudites Board, Sushi Seafood and Sushi Vegan Boards – you can also build your own board. It even offers a Cocktail inspired Cheesecake Board.

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NEWS The award-winning Flight Club concept has come to Glasgow. Flight Club, which features social darts playing areas, opened on October 6th on North Frederick Street beside George Square in a Grade two listed building.

The building, a former tax office, was leased by the company six years ago, and the designers have married many of the original features with funky oil paintings, fairground signs and flashing lights. It even boasts an animatronic Ferris wheel.

The venue, with a capacity of 325, has 15 Social Darts areas and a mezzanine which can be hired out.

As well as social darts, the venue also offers a cocktails and food, DJs, and live music.

Steve Moore, CEO, said, “It is our first venue in Scotland, a project that’s been six years in the making, and Glasgow is a city we’ve had our eye on for a long-time, so this one feels like an extra-special opening.”

Next month Flight Club will also open in Edinburgh.

CIVERINO’S MOVE WEST

Edinburgh pizza guru Civerinos has opened in Glasgow.

The new restaurant on Radnor Street in the west end, promises one of the largest pizzas in Glasgow at 20 inches.

The restaurant’s décor is 90s themed with a nod to the Kelvingrove’s Skate Park which is located nearby.

BMB CELEBRATES 10TH ANNIVERSARY WITH SILVERBURN SET TO OPEN Successful Scottish burger group Bread Meats Bread is set to open in Silverburn on the site that was formerly Stack and Still. The company already has a Bread Meats Bread at The Fort in Glasgow and The Fort in Aberdeen, as well four other city centre based venues.

Bread Meats Bread group director, Luli Avdyli said, “We’re thrilled to unveil our newest culinary gem. This milestone not only strengthens our presence in Glasgow but also completes our culinary compass, with our restaurants now serving all four corners of the city.

He continued, “It’s been an incredible journey since we opened our first Bread Meats Bread in Glasgow city centre ten years ago. We’ve been fortunate to earn the trust and loyalty of our amazing customers, and it’s their support that has fuelled our expansion. We can’t wait to share our love for burgers with the south side of Glasgow.

“The Silverburn Shopping Centre, our newest location offers a superb setting for us to continue delivering exceptional food.

“We’ve always been passionate about crafting the juiciest, most mouthwatering burgers in Scotland. Now, we’re turning up the heat and spreading our love for irresistible burgers to a whole new corner of Glasgow!

“The Silverburn location will feature an inviting and modern ambiance, carefully designed to provide a comfortable and enjoyable environment for our guests. We look forward to actively engaging with the Silverburn community, participating in local events, supporting, and collaborating with neighbouring businesses to contribute to the dynamic atmosphere of the shopping centre. We can’t wait for the grand opening late autumn.”

Shapeshifters offers Scotland’s first ‘cocktail and escape room’ experience in Aberdeen ShapeShifters has opened in Aberdeen on Windmill Brae, off Union Street. The 6500ft venue will feature several purpose-built escape rooms as well as a cocktail bar.

The first escape room, The Resurrectionist, was open at the launch with more rooms to follow soon. This room, based on the story of old Aberdeen body snatchers who would dig up graves and use the bodies for medical research, is the first of four immersive escape rooms that will open over the course of the next few months.

The £500,000 investment by owners Hollie and Gilan Kelly, who also own Breakout Games, is the first cocktail and escape room experience in the country. Its cocktail selection fuses classic and unexpected flavours, supports sustainable suppliers, integrates seasonal and local ingredients, and dedicates half of the

menu to NoLo alcohol creations.

The escape rooms offer the chance for players to immerse themselves in worlds of mystery, fantasy, and excitement as they try to solve fiendishly tricky puzzles and challenges.

Sustainability is also a key value for ShapeShifters with the business working towards BCorp status.

Hollie Kelly, co-founder said, “Creating the venue has been a labour of love and when you step through the doors you will experience the magic of truly incredible cocktail mixology, the thrill of solving puzzles, and escape into new worlds!

“We are also raising the bar for hospitality and sustainability with sky-high service standards, as well as celebrating the culture, folklore, and history of Aberdeen by weaving them into our venue, menu, and challenges.”

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BRAND NEWS ALL THE L ATEST BRAND NEWS

VODKA

CIDER

New look for Holy Grass Vodka

Thatchers Cider introduce seasonal option

Setting it apart from the rest of the Dunnet Bay portfolio, Holy Grass Vodka is now packaged in a premium glass bottle, which not only shows the pale golden hue of the liquid but has been sprayed with colour to make it stand out on the shelf. The bottle also includes a QR code linking to the brand story and recommended serve. Each batch is hand numbered and secured with a fully recyclable ‘Kelpie Serpent’ seal - said to be found in the Thurso river next to where Holy Grass grows.

Holy Grass Vodka is one of the signature spirits from husband-and-wife team, Martin and Claire Murray.

Martin Murray, says, “We are really excited to launch this new look, which gives Holy Grass the attention it deserves as a standalone range. The unique bottle and spray colour are not only aimed at giving it greater stand out in store, but also allow for brand extensions in the future.

We can’t wait to see what our customers think”. It is available through Global Brands (RRP: £35/ 700ml bottle).

WHISKY Gordon & MacPhail appoints new UK distributor for Benromach Gordon & MacPhail has appointed CASK Liquid Marketing as its UK distributor for its single malt Scotch whisky distillery, Benromach.

The move will pair Benromach’s handmade Speyside single malt with CASK Liquid Marketing’s expertise in brand building, training and distribution to premium brands throughout the UK. The appointment has been made as part of the whisky specialist’s evolution to focus solely on their owned brands of Single Malt Scotch whiskies and premium spirits, as announced earlier this year. After 128 years as an independent bottler, the company will cease filling spirit into casks from distilleries not owned by the company from 2024, prioritising production from its own distilleries; Benromach and The Cairn.

Commenting on the appointment David King, Sales Director at Gordon & MacPhail, said, “We are delighted to appoint CASK Liquid Marketing to distribute Benromach in the UK, bringing their expertise in brand building, training, and distribution to help deliver our ambitious growth plans. As a result, the multi award-winning Benromach will become easier to find in the best spirits outlets in the country, allowing our customers to continue to enjoy our handcrafted Speyside single malt, with its subtle smoky character and distinct flavour profile.”

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Thatchers Cider has introduced Spiced Apple Cider as a seasonal addition to its Fusion range. Thatchers Spiced Apple includes cinnamon, cloves and ginger which bring a sweet and warming character to this 4.0% Somerset cider.

“The combination of apple and cinnamon is a classic one – with the fruity sweetness and spice balancing perfectly,” says Thatchers head cider maker Richard Johnson.

Thatchers Spiced Apple can be served cold straight from the Fusion font – or for an alternative, heated for a spicy mulled cider, always popular as the evenings draw in and customers seek out the theatre of a warm cider.

The Thatchers Fusion Font embraces world leading innovation and pioneering technology to bring the choice of three infused premium flavoured ciders to the bar in one single font. Dispensed to offer customers the perfect pint of Thatchers Cider, the 3 in 1 Fusion Font brings craft and innovation together for great tasting, premium infused cider.

LIQUEUR

Liquid Oats release limited edition Candied Raspberry The team behind Liquid Oats have launched a limited-edition Candied Raspberry. This is the first flavour release since the brand launch in 2021 and is already set to be a rival amongst other popular berry flavoured liqueurs.

Fraser McIlwraith, founder of Liquid Oats comments, “Liquid Oats Candied Raspberry is an innovative product that combines the best of Scotland’s whisky culture with a bit of fun - while still catering for the rising demand for vegan alternatives. We believe it will be a game changer in the world of cream liqueurs as it tastes so good and is still dairy free.”

This 15% ABV blend features the finest Speyside Scotch whisky and the smooth creaminess of condensed oat milk, complimented by the vibrant flavours of sweet, candied raspberries. It aims to mimic the flavours of a Cranachan, a popular Scottish dessert made from raspberries, oats, cream and whisky.

Liquid Oats Candied Raspberry is available from all good wholesalers.

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2023 SPBA AWARDS

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Just some more pictures from the Scottish Bar & Pub Awards (aka the DRAM Awards). Photos by OOT Photography.

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SOME SAY THERE’S NOTHING NEW IN SCOTCH WHISKY. WE SAY

THINK AGAIN.

thebordersdistillery.com @thebordersdistillery Hawick, Scotland, TD9 7AQ 10

DRAM OCTOBER 2023

The Long & Short of it is the second release of Blended Scotch Whisky from The Borders Distillery’s Workshop Series. With short bursts of gooseberry, and long notes of fig pudding, WS:02 provides the perfect serve, long or short.

Please enjoy our spirit responsibly.

WHISKY BRANDS MAKING THEIR MARK

BY SUSAN YOUNG

The ad on the left from The Borders Distillery really says it all – there’s more happening in the world of whisky than in any other category. And companies like Borders are pushing the boundaries.

W

hisky is one of the most dynamic drinks sectors of all – distillers take risks, blenders invent new liquids and marketeers help tell the story. Then the sales team get on the road, which must be difficult when there are so many great brands on the market to get space on your shelves. But once the liquid is on your shelves you want to be able to sell it – and that can only be done if the consumer

has an inkling or knows the brand. Hence the importance of whisky knowledge... it is very much a collaborative effort all round.

I could fill this whole magazine with just whisky news... so I’ve selected some recent news, which I think gives your team a back story and which should encourage them to get the whisky off the shelf and into your customers glass.

WS02: The Long and Short of it Blended Scotch Whisky First up, let’s take a look at The Borders Distillery. Last year they released an experimental line with the launch of their Workshop Series. Co-Founder and Managing Director, John Fordyce, said at the time, “The Workshop Series is about respecting the rules but challenging the status quo.”

First out of the blocks was the WS:01 Borders Malt & Rye (40% ABV) a marriage of Grain Rye spirit with Borders malt. Only 6,000 bottles of this blended Scotch whisky, distilled in Hawick, were released for sale in the UK (a further 3,000 globally), and each bottle in the Limited Edition was numbered. Now we are waiting with baited breath for release of blend number two, WS:02 The Long & Short of it, which is due out at the end of this month.

Kirsten Blackburn, Head of Marketing, told me, “Our Workshop Series has given the Borders Distillery a platform to show off what we are up to and what we want to do ahead of the launch of our single malt. With this blend we played with the fermentation time, blending a short fermentation (55 hours) with a long fermentation (150 hours) and added a wee splash of grain all entirely distilled at The Borders Distillery.

Whether you prefer your whisky long or short it doesn’t matter as this blend makes a great serve either way. The Borders Distillery is only five years old, so I think of us as the new kids on the block and it seems to make sense that as a company we can have fun and experiment. We allow our distillers to be creative and we want to encourage people to think of whisky in a different way. There is a new wave of consumers, and we are targeting our whisky towards people who want to have fun and try something new.”

Black Bottle Captain’s Cask Black Bottle, one of my favourite blends, likes to bend the rules.

It’s new offering is Captain’s Cask which is the latest ‘experiment’ in its award-winning Alchemy Series range.

This whisky has been finished in rum casks, which they say offers deliciously tropical flavours and notes of the Caribbean. Captain’s Cask can be drunk neat or if you like to add a twist to your cocktails why not use this Black Bottle in a Dark & Stormy or a Mojito. The Alchemy Series pays tribute to the relentless experimentation of founders Gordon Graham and his brothers, who created the original Black Bottle blend.

Master Blender Julieann Fernandez says of the new expression, “The Alchemy Series is all about experimentation and finding flavour combinations in unlikely places.”

The Woodsman The Woodsman is described as a contemporary Scotch for mixing and was launched in 2018 by Whyte & Mackay. However it was relaunched earlier this year with a new advertising campaign featuring beavers in a hot tub with specially created Beaver puppets having a starring role. The ad went on to earn the accolade “Word’s Best Whisky ad’ according to research agency System1.

The marketeers wanted to position The Woodsman Whisky as a drink that is ‘well earned’ and the ad also celebrates the woodcraft at the heart of the product. It was matured using a mix of freshly built oak casks and ex-Bourbon barrels double-scorched for extra depth. Its Agency, Mr President, showed the puppet beavers working to build a riverside hot tub, before rewarding themselves with a dram in the tub. Steven Pearson, marketing director for Whyte & Mackay said at the time, “The Woodsman has experienced strong growth since its launch in the UK and with a strong growth ambition we needed an impactful campaign that stands out in a category full of craft cliches and authenticity tropes. We’re incredibly proud of this distinctive creative and look forward to seeing the beavers out in the wild.”

The Macallan Harmony III

The Macallan Harmony III is the third edition of The Harmony Collection – a brand new liquid which has just hit the shelves. It forms part of The Macallan’s latest collaboration with Stella and Mary McCartney. Created by The Macallan’s Whisky Maker, Steven Bremner, The Macallan Harmony III draws inspiration from the sisters’ shared memories of the Scottish countryside. It comes in at £160 and is available from the Whisky Exchange. Alongside the new liquid, The Macallan will also introduce a new limited-edition collection of 11 lifestyle pieces designed by the sisters.

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The Hearach

On Saturday 23 September, Isle of Harris Distillers launched its long-awaited single malt Scotch whisky, The Hearach, to record queues at the distillery in Tarbert and a queue of 25,000 online – where stock sold out in just four and a half hours. Local man, Murdo MacLeod, was the first in the queue, having camped out since 2am that morning and became the first Hearach to purchase The Hearach at the distillery.

Those who missed out on purchasing The Hearach on launch weekend are however still in with a chance of becoming part of whisky history, with specialist retailers, bars and restaurants across the UK now having The Hearach on sale.

The Hearach is described by Isle of Harris Distillers blender Shona Macleod as an elegant, highly drinkable single malt, with fruit and floral notes and a long, slightly smoky, finish. The whisky, handcrafted by a team of locals from Harris, has been distilled, matured (in first-fill bourbon, oloroso and fino sherry casks), married, and bottled (at 46% ABV) on the island.

The launch of The Hearach follows the success of the Isle of Harris Gin, which is now available in 25 countries worldwide, and recently celebrated its one millionth bottle coming off the production line at the Tarbert distillery.

Commenting on the success of the launch of The Hearach, Simon Erlanger, Managing Director of Isle of Harris Distillers Ltd, said, “For so long, we’ve been saying that our whisky would be ready when its ready, so it’s incredible to now be at a point where we’ve been able to release The Hearach out into the world, and to have received this fantastic reception has been absolutely wonderful.

“It has been a monumental moment for everyone involved. From Anderson ‘Burr’ Bakewell, who first came up with the concept, to our team, our partners, and the whole community here in Harris.

I look forward to seeing The Hearach roll out across the UK and internationally in the coming weeks and raise a dram to all who have supported us to date.”

The Hearach can be purchased at the Isle of Harris Distillery for an RRP of £65.

Smokehead Smokehead is always breaking the mould when it comes to marketing and last month it turned its attention to the glass we use to drink whisky. It unveiled its one-of-a-kind, limited edition whisky glass, which is designed to redefine how whisky is consumed. Nicknamed the Smokemask, it was designed by renowned glassblower, Elliot Walker, known for his appearance on Netflix’s hit show ‘Blown Away’.

It aims to encourage whisky lovers to rethink the way they consume whisky. Hand-blown from black glass and crafted into a distinctive edge shape, the Smokemask glass is finished with a twisted-silver base and skull seal. Covering both the nose and mouth, the Smokemask glass ensures the whisky’s aromas and flavours hit the nose simultaneously, offering a heightened sensory experience. The winning creation was decided by Smokehead’s very own rebellious audience via social media. It was ultimately Walker’s expertise and intricate, bespoke design that blew voters away with its innovative new ergonomic aesthetic. Epitomising experimental glassblowing and technical artistry, as well as introducing a new wave of visionary creatives into the world of whisky, the Smokemask is redefining how whisky “should” and can be consumed. Smokehead’s Iain Weir, Brand Director, says, “Elliot’s winning glassware design is truly a work of art, and it’s been really exciting to watch this project unfold. Naturally, we had to make sure our Smokehead family were included in the process, so it was imperative to include them in the vote for the final design. This project enables us to stay true to our ethos that Smokehead never limits the ways its whisky can be enjoyed. We can’t wait for the glass to launch later this month and hope it will be so aspirational that drinkers of other malts will be enticed to use it too.” Smokehead’s exclusive glass is available to purchase RRP £120.00.

Bruichladdich Bruichladdich is another disrupter in the world of whisky and this year it brought out a new Bruichladdich Classic Laddie bottle, its most progressive packaging to date. The new design reduces The Classic Laddie’s packaging CO2 emissions by 65% through eliminating its secondary tin and introducing a much lighter glass with more recycled content.

Sustainability is now a big part of every distiller’s journey and consumers are also paying much greater attention to green issues – also the fact that Bruichladdich comes from the Island of Islay – and getting waste off an island quickly focuses the mind on all things sustainable.

Certainly, the team at Bruichladdich have embraced the race to a greener future.

Bruichladdich Distillery is committed to using less, not just finding alternatives, so after previously making tins optional, the aim with this change was to completely eliminate the need for them. Now the large type “Bruichladdich” and story-telling details have been moved off the tin onto the bottle instead. The new bottle uses less glass – it has a smaller, reduced footprint - which means less cardboard is required to ship it in. It also uses organic ink for the iconic aqua bottle coating and has a new stopper made from bio-based polypropylene.

Rather than being made from 100% petroleum sources, it’s made from other waste sources: essentially, food oils or forestry oils. The new bottle design uses around 60% recycled glass (up from around 15% in the previous Classic Laddie bottle), through a combination of reused glass within the glass factory and post-consumer recycled. The new optimised glass bottle for The Classic Laddie is also 32% lighter. The company promises it has hasn’t “compromised an inch on the quality of our Bruichladdich single malt.” Adding, “This is the new Classic Laddie – a symbol of our values, our progress and our commitment to the future.”

More next month!

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THE MAGIC OF CAPRI

TRY IT MIXED!

DI CAPRI

DI CAPRI

INGREDIENTS

INGREDIENTS

50 ml Limoncello Di Capri 150 ml Tonic water Sprig of mint Lemon zest

75 ml Prosecco 50 ml Limoncello Di Capri 25 ml Soda Sprig of mint

PREPARATION

PREPARATION

Pour all the ingredients into a highball glass filled with ice. Stir and garnish with a sprig of mint and a lemon zest.

Pour all the ingredients into a white wine goblet, add ice cubes and stir. Garnish with a sprig of mint and a lemon twist.

TONIC

Available at ocado.com

SPRITZ

Lemon twist

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Pumpkin Spiced Jack-O-latte

Orange Spiced Colada

50ml BAYOU White Rum

25ml RE’aL Coco Cream of Coconut 20ml Re’aL Pumpkin Purée Infused Syrup

35ml STOLI® Salted Karamel Vodka

25ml FINEST CALL Single Pressed Lime Juice

25ml ADRIATICO Bianco Crushed Amaretto

75ml Orange Juice

25ml RE’aL Pumpkin Purée Infused Syrup

Hard shake with ice, serve in ice filled hurricane glass. Garnish with a cinnamon stick.

Double espresso Shaken

Crafted with mixologists in mind, Re’al Infused Exotics is a one-of-a-kind family of products that captures real fruit taste in a squeezable, pourable, and shelf-stable container.

Re’al Pumpkin puree infuses an all-natural blend of pumpkin, cinnamon, ginger, nutmeg and clove providing a sensational seasonal ingredient for Halloween and winter serves.

50ml ROOSTER ROJO Blanco Tequila 35ml Re’aL Pumpkin Purée Infused Syrup 25ml FINEST CALL Single Pressed Lemon 50ml Orange Juice with bits 2 dash Angostura-Bitters Hard shake with ice, serve in large coupette. Garnish with toasted pumpkin seeds.

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Pumpkin martini

Pumpkin Daiquiri 50ml BAYOU White Rum 50ml Re’aL Pumpkin Purée Infused Syrup 50ml FINEST CALL Single Pressed Lime Juice Hard shake with ice, serve in large coupette. Garnish with a light dusting of cinnamon

SPOOKY HAPPENINGS

As spooky season approaches, we asked pubs and clubs around Scotland what their plans were for Halloween...

BAR 13 – EDINBURGH The aptly named Bar 13 in Edinburgh have already launched some Halloween cocktails with this Hazelnut Expresso Thirteeni which contains Frangelico, Belvedere Vodka, sugar syrup and a shot of Expresso. Will this be lucky for some?

DRIFTWOOD - GLASGOW Driftwood in Glasgow have gone all out on Halloween specials including a Pumpkin Spiced White Russian containing Pumpkin Spiced Vodka, Southern Comfort, Coffee Liqueur, vanilla milk and cream. It’s even garnished with pumpkin marshmallow! They are also planning Halloween parties and even a Harry Potter themed afternoon tea.

THE COCKTAIL GEEKS – EDINBURGH The Cocktail Geeks have just launched their Endure and Survive theme based on ‘The Last of Us’ - which seems incredibly fitting for Halloween.

They have shared this photo (credit:@ Bitterlemonmedia) of one of their amazing cocktails which they describe as, “A riff on a Dirty Martini made with the flower of the deadly fungus from The Last of Us. It’s made with Cordyceps infused Lind & Lime Gin, Cocci Americano Vermouth and a fresh herb infused Olive Brine. We garnish it with a perello olive and candied cordyceps.” We can’t wait to try out the new theme which runs until January!

BOOZY COW - EDINBURGH We have always been a fan of the Boozy Cow’s Zombie cocktail, which is a Halloween staple. However, this month they are also hosting their first ever ‘Howloween Brunch Party’ which includes brunch for both you and your dog, a fancy-dress competition for your four-legged friend, trick or treat bags for pooches and even a charity raffle!

RHU INN HELENSBURGH The Rhu Inn in Helensburgh has introduced a brand-new cocktail special for Halloween called Vampires Delight and it looks perfect for getting customers into the spirit of the season. It contains Bacardi Spiced, Pineapple, Cranberry, Blood Orange and grenadine.

THE GATE - GLASGOW The Gate in Glasgow shared their Smoke & Mirrors cocktail which makes a tasty offering for spooky season.

It contains LAGG Kilmory Whisky, Yellow Chartreuse, Lychee Liqueur, Lime and is garnished with a spiked lychee stuffed with blueberry.

OTHER SPOOKTACULAR EVENTS… Crumbs and Cocktails in Ayr have gone all out with a full cocktail menu dedicated to Halloween.

A highlight is the Killer Crumbs containing Mango Passion Vodka, Blood Orange Gin, Dead Mans Fingers Mango Cream Liqueur and red apple juice!

The Blue Blazer in Edinburgh are hosting a special Halloween Quiz with themed prizes and a costume competition. They have also got some great cocktail specials including a ‘Pumpkin Spiceiatini’ with Spiced Rum, Coffee Cream Liqueur and cinnamon.

Oran Mor is promising a night of debauchery, glitter and glam at their Rocky Horror Show DragA-Long and Halloween Party.

This includes a screening of the film featuring drag queen performances and of course dressing up is a must!

The Cathouse Rock Club in Glasgow is one of the most famous places in Scotland for Halloween.

Every year they go all out and tickets for their events sell out weeks in advance. This year they are planning 3 massive nights of Halloween shenanigans with full club décor for every night, themed drinks, one of the best costume competitions in town and even Jägermeister Cold Brew sampling!

Halloween brunches are also looking popular this year. The Duchess of Kirkcaldy is hosting ‘The Bloody Boozy Brunch’ in partnership with Edinburgh Gin, Smokehead Islay Single Malt and Langs Jamaican Rum. Home Bar in Edinburgh’s Tollcross are celebrating live music this Halloween with a ‘Spooky Surfarama’ featuring bands such as Maz & The Phantasms, Cod O’Donnell & the Cryptids plus a live DJ. There will of course be cocktails and fancy dress as well!

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CLIMBING THE LADDER NICOLA WALKER TALKS TO JOHN OGILVIE

W

hen I visited Montagues in Kirkcaldy on a Tuesday afternoon the place was already bustling. The first thing that struck me when meeting operator John Ogilvie was his passion for his pub and his customers.

In fact, he knows every customer’s name, what they drink and where they are from. This is a place that has clearly established itself within the heart of the Kirkcaldy community.

Montagues has been open nearly 2 years and sits proudly on Kirkcaldy High Street on a site that was formerly a Burtons/Dorothy Perkins, hence the name Montagues, after Burtons founder Sir Montague Burton. Although originally from Greenock, John has seemingly been adopted as a Kirkcaldy native and proudly tells me, “This is a historic Grade B listed building. We found all these old advertising posters onsite and we have these framed on the walls. We also have engraving on the stone wall on the side of the building in honour of Sir Montague Burton, so we wanted to keep that history of the building throughout the design of the pub. It’s important that that the local community see that and the amount of talking points we get from the customers about the history and the décor is great.”

John has just turned 30 and uprooted his life to move to Kirkcaldy with his fiancée 2 years ago, so I was keen to find out the career journey that led him to Fife.

He tells me, “I didn’t originally plan to go into hospitality. I had always wanted to join the armed forces, but failed the medical. So, when I left school, I got a job as a glass collector at Word Up Nightclub in Greenock moving onto the bar when I was 18. Then I became supervisor, and I took over as Deputy Manager when I was 21. At that point I was responsible for four rooms, four bars and over 60 staff.

“There was no background training, you just got thrown in at the deep end and they saw how you dealt with it. So, I just built myself up and I learned everything on the job. It was a baptism of fire and I think the hardest part for me was trying to lead such a diverse age group when I

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was still young myself. But luckily we had built up a decent team and they already respected me as I had been there a while and had worked my way up through the ranks. Suddenly I realised I was actually quite good at the job and most importantly I enjoyed it. I loved the responsibility, and I loved the respect that came with it.”

After three years at Word Up, John decided it was time to move on and accepted a Deputy Manager position with Greene King. He says, “At that point, I was hoping Greene King was going to be my career. I’d stay as deputy there for maybe two or three years and then take my own site, but that’s not how it turned out. I had some personal issues going on and felt I needed a change of industry and left to join Admiral Casinos” But it was a brief interlude.

Explains John, “It was a great company to work for, but I soon found myself bored and missing the buzz of hospitality. I was used to things being nonstop, I needed to be productive, keep busy and push myself.

“At the time, Amber Taverns were just moving into Scotland and had just opened their first Scottish site, The Northern Way in Paisley and they were looking for people to be self-employed in their own pub. I decided to give that a go and when I went for second interview to meet Nikki Beaver, the Scottish Area Manager she told me she had a site in Kirkcaldy she thought would be perfect for me.

“I went on a six-month training programme to learn Amber Taverns business model, back-office systems and how they want the site to be run.

One of the things I like most about working with Amber Taverns is that they are very community orientated and I think there is a very different ethos behind the business compared to other pub companies.”

But things did not go that smoothly to begin with. The refurbishment of the Kirkcaldy pub was delayed by construction issues and then COVID hit.

Says John, “I ended up working around eight different English Amber Tavern sites. I enjoyed the travelling more than I thought I would, but

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it was often last-minute emergency cover. Amber Taverns were great though, they said if the travelling ever got too much then just to let them know and they would keep me in Scotland for longer period. No company had ever treated me that way. That’s why I have so much respect and loyalty to Amber Taverns – if anything they gave me my mojo back!

“I learnt something new at every site I went to and the travelling experience was invaluable. One of the places that surprised me was when I did emergency cover in a small town in Cheshire. It was a beautiful town, but I thought it was going to be way too quiet and laid back for me. But, looking back, it’s probably the site I miss the most. It surprised me how lively it was, plus I got to make basic changes that just really made a difference to the pub, the staff, and the customers. It was a great learning curve.”

In December 2021 John finally got his own pub when Montagues threw open its doors and he says, “it’s been nonstop ever since.”

“We wanted to make it a community hub that was very customer orientated and we now have a great bunch of regulars. We made it clear from the start that we were not here to take over the town, we were here to help build up the circuit again, bring some revenue back to the High Street and try and rejuvenate it a bit. You need to have lots of pubs open and doing well in Kirkcaldy as otherwise people will just go to drink in Dunfermline or Dundee to socialise. So, it made sense for all the publicans to work together as a team.

“Straight away I met with the local licensing sergeant.

Then I met with Blythe and Dallas who run The Duchess - a very well established a local business that do a lot for local charities. The three of us have worked together to bring back the Kirkcaldy Pub Watch Scheme, get the Street Pastors back out at the weekends and we’ve even had meetings with Kirkcaldy Cabs to work together 18

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to try and improve both safety for customers who are waiting on taxis and the number of taxis available.

“We have joined the local Best Bar None Scheme. I was the first Amber site in Scotland to do so and we achieved a ‘Gold Award’ in our first year as well as winning ‘Best Newcomer’ which was amazing.”

John has also been keen to find other ways to get involved in the local community. He says, “We’ve been helping some local charities. Every year for Armed Forces Day we help out at the local SSAFA Branch.

We’ve also worked with some local charities such as Respite Fife doing fundraising, raffles etc.

“Another thing I wanted to do was to get involved with local sports clubs. I thought it would be good for people to see how much we are trying to help the local community. We started sponsoring the Kirkcaldy Blues football team by becoming a shirt sponsor for them and helping with their awards. Now they come here after every game. We aren’t just here for the business. We want to be a social hub for the community.”

John is also very passionate about is the way his staff are treated. He says, “My belief is that if you treat your staff with respect then they will respect you in return.

It’s about building morale. I ask two things from my staff, loyalty and honesty, and if they give me that I will run through fire for them. I don’t expect them to do anything I wouldn’t do myself and lead by example.

I’ve always got their back. I’m not a shift manager, I’m there for the staff 24/7. They’ve got to feel safe in the workplace and that includes when they are arriving or travelling home. If they are stuck, lost, stranded, or even just worried they know they can call me, and I’ll go and get them. I’m also in the process of speaking to a local gym and as part of a deal we’re working on I would give them sponsorship fees and in return we will get free self-defence classes for all the bar staff.

“Staff training and development are important to me.

“NO COMPANY HAD EVER TREATED ME THAT WAY. THAT’S WHY I HAVE SO MUCH RESPECT AND LOYALTY TO AMBER TAVERNS – IF ANYTHING THEY GAVE ME MY MOJO BACK!”

I have worked with both the Springboard Charity and Diageo Learning for Life. I have one member of staff through this scheme currently and she’s doing incredibly well. We’ve also managed to get some of our staff onto courses with Johnnie Walker in Princes Street and they have now been offered scholarships.

Giving the staff incentives is very important whether that be through training opportunities or sales incentives. I have such a good team and it’s nice to reward them.

“I think it’s great to keep learning no matter what level you are at. I trained to become a Whisky Ambassador recently. I love whisky and bourbons, it’s a real passion of mine. Even when you operate your own business, you still need to do stuff to push yourself forward.”

Montagues seems to be doing incredibly well with John at the helm and recently won Best Licensed Premises in Fife at Scotland’s Business Awards. John adds, “We beat some great venues and established businesses and I’m incredibly proud of that. We were also honoured with a parliamentary motion. That was a very big surprise. I’ve certainly had an incredible year.”

“I like being busy, but I do enjoy having a dram to relax, even though I’m not actually a big drinker. Plus, I always try and go home at least once a month, even just for a day or two to catch up with family and friends.”

So, what is next for John? Well firstly a wedding it seems.

He and his fiancée got engaged in June this year whilst in Amsterdam celebrating his 30th birthday, making it a double celebration! Workwise, he is very committed to both Montagues and his ongoing relationship with Amber Taverns. He says, “I’ll probably stay at Montagues for at least five years, then, moving forward I’d love to remain with Amber Taverns. Even if it meant moving into a training role or business development role.

“I’d also love to be a multi-site operator in the future.

I’ve got lots of notes on my phone about all these ideas I have for the future, so I have plenty to plan ahead with!”

CONGRATULATIONS

To John and his team at Montague’s, Kirkcaldy from Mick, Nikki and the below Amber Taverns, operators.

Johny - Northern Way, Paisley Ann-Marie - Old Post Office, Coatbridge Carrie - The Imperial, Dumfries Donna - Standing Man, Kilmarnock Craig - The Northern Way, Irvine A great Amber Taverns pub will be coming to a town near you planned areas Airdrie Motherwell Bellshill Falkirk Bathgate and many more....

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SLOUCH 203-205 BATH STREET, GLASGOW

BY NICOLA WALKER

S

louch has been a Bath Street staple since 2010. The popular late-night bar recently closed for one month to undergo a refurbishment and the results are dramatic. Owned and operated

by Mark Lappin’s One Leisure Group the venue looks cool, welcoming and a great place to chill out and listen to some rock music.

Mark explained to me the reasoning behind the refurb, “Slouch has been open 13 years, and we hadn’t done much to it since it opened.

We knew we wanted to showcase more live music, so it made sense to put a stage in the main bar area and make the layout compliment this so that people could see the bands better.”

The first thing you will notice when entering is that the bar been relocated from the centre and now spans the length of the far wall. The bar top is an ornate bronze, and the back bar features a smart grilled mesh and metal gantry in front of the bare sandstone walls. The pillars and the front of the bar are finished in an eye-catching burnt orange brushed effect. The lights over the bar are long pendant lights where the bulbs are concealed within metal cages.

The walls around the bar have been painted a dark teal around the beautiful natural stone and others are clad in glossy cream metro tiling. There is also artwork adorning the walls which runs across both the stone and the tiling and which includes a large Slouch logo in the centre. This is painted to appear like a subway map with stations

named after iconic American music venues such as ‘Madison Square Garden’, ‘Café Wha?’ and ‘Whisky a Go Go’, nodding to the venues rock ‘n’ roll theme.

There are long wooden tables, ideal for larger groups, reminiscent of the seating at sister bar, The Howlin’ Wolf. There are also two standalone tables nestled into the stage area at the window which have comfortable leather bucket style chairs. While at the rear there is private booth seating which is raised and upholstered in a rich brown leather by Thistle Upholstery. The tables are all made of polished wood with a smart herringbone design.

Mark adds, “We wanted to have different seating to suit everyone’s needs. That’s why we have high sharing tables, lower tables, and booth seating.”

The second room echoes the layout of the first with the long tables and booths at the rear. There are comfortable leather couches tucked into the raised window area which doubles as another stage if required.

Red and white neon strip lighting is used to its full potential, not only for lighting, but to create artistic elements behind the metal mesh around the walls. The corridor between the two rooms now has a steel mesh roof which holds more of the neon strip bulbs and connects the two areas perfectly.

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There are also large ornate metal frames on some of the walls which are bronze to match the bar top. Some of these are mirrors and others contain classic rock music posters, making them a real talking point.

The outside area has also had a makeover with comfortable green armchairs, old barrels that are used as tables and new wooden benches.

A new addition to the venue is a private room which can be hired for functions. This room has a door which creates a totally separate area with private bar access. This includes two long low tables with the same comfortable bucket chairs as they have in the window area. The lighting here is particularly impressive with two large metal cages suspended from the ceiling containing the lights as well as some planters filled green leafy flora.

This room is already proving a massive hit. Says Mark, “Since Slouch opened, we have had many rock stars through the doors, from Liam Gallagher to The View and even David Essex has been in! So, we wanted to create a private space for people to use. Lots of the drinks brands have said they love it too and we already have loads of events booked in.”

The venue really looks great and hasn’t lost that laidback rock’n’roll vibe that it is famous for. They now have live music every night and a new food menu showcasing some tasty offerings. I’m sure Slouch’s regular customers will love the new look and I’d imagine they’ll be attracting some brand-new ones as well when they hear about how great the place looks!

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BAR & TENDER 48 WOODLANDS ROAD, GLASGOW

BY NICOLA WALKER

B

ar & Tender Restaurant and Cocktail Bar is the newest addition to Glasgow’s Woodlands Road and the site has undergone a dramatic refurbishment. Having been taken over by brothers, Brett and Ryan Fox, who also own Mini Grill, Meat Joint, Golf Bar and Paloma Bar, the venue now looks bright, classy and opulent.

Ryan told me, “With Park Circus just on our doorstep we wanted to create a look that was of a certain level. We have made all the design decisions ourselves with some recommendations from our great contractors of course. It’s now got a classy vibe, with great food and a really cool cocktail list.”

The exterior has a 1920s feel with large open windows, a forest green façade and bold gold and white signage. In a way it feels like you are entering an eatery of a bygone era.

The interior has been beautifully crafted to create a smart but relaxed feel. The first thing that strikes you is the bar area. There are spectacular long curved pieces of highly finished wood that come out from the ceiling at the back of the bar into the middle of the restaurant. At the rear they progress down the wall and join together to create shelfing on the back bar. These have a highly finished, almost driftwood like appearance. These are eye

catching and are the focal point for a beautiful bar area.

I was stunned to find out that these are not in fact wood but have been painted to look like this. Ryan says, “We used a fabulous painter called Martyn McGinley. He has done all the painting affects you see including the wood on the bar and our pillars/bar top which now look like marble.”

These touches are a stroke of genius and make use of some things that were already on the site but have transformed them into something completely different. It incredibly hard to believe that these elements are not wood and that the pillars and bar top are not actually lustrous light grey marble. The bar and some of the walls are clad in glossy, dark green bricklike tiling to match the exterior and this tones in beautifully with the wood and light marble effects. There are also smart dark wood and green leather stools lining the bar.

The round booths are also a talking point. The rear of these curve all the way around the tables on a downward angle and are decorated with vertical thin wooden slats and black velvet upholstery. They are adorned with a mixed design of decadent green and gold cushions which offset beautifully against the black and wood.

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The other chairs also compliment the design perfectly and are mix of wood/black leather and stunning curved chairs imprinted with a 1920’s style gold graphic. They have also cleverly used large mirrors on the inside wall of the restaurant to really open up the space and create the appearance of even more ambient lighting.

As for lighting they have opted for large, low hanging black pendant lights that are softly lit and really do become part of the table you are dining at. In other areas the lights are hung at different lengths to compliment the mood and the candlelight from the tables.

Small touches such as various candle holders and large leafy green plants are dotted around the other spaces and brings the whole look together to create a warm, intimate feel.

Ryan tells me, “We wanted to create a place that embodied being relaxed but still with a clean cut, professional look. I think the classy low lighting and the wood effects all contribute to this and create a place where lovers of food and beverage can come to relax, enjoy, be surprised and hopefully find something they haven’t seen before.”

Well Bar & Tender is certainly that. The place is beautiful, highly finished and the food looks amazing. I certainly cannot wait to try it out.

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SUE SAYS I

was so sorry to hear about the death of Billy Dunn. Next month we will run his obituary, but needless to say he will be sadly missed. He was a true character and a real gentleman.

The family were famous for their soft drinks, but Billy was famous for his charm and his endless positivity. He cemented friendships wherever he went. I was priviledged to join him at his annual dinner at OranMor on a few occasions - it was a night full of bonhomie, laughs and great conversation. He brought people together and gave them a thoroughly good time with everyone playing their part in the entertainment.

Twenty years ago we gave him a LIfetime Achievemet Award it was a total surprise - yes the Dunn family managed to keep it under their hats. That too was a memorable evening. I last saw Billy at a BEN dinner a few years ago - and so enjoyed hearing his stories. I am sure he is still sharing these stories where he is now! He leaves a wonderful legacy - his family. My thoughts are with them all.

I was sent a press release recently advertising the fact that Journalist Alf Young was to Chair a workshop on 21st October looking at the challenges Scotland’s hospitality and culture sectors are facing in the wake of Brexit. It is organised by the European Movement in Scotland and will be hosted by Strathclyde Business School. I avidly looked at the speakers expecting to find a hospitality operator speaking someone at the coal face who is actually experiencing first hand these challenges. But no - although Marc Crothall, Chair of the Scottish Tourism Alliance and Leon Thompson, Scots chief of UKH were both on the platform - representing the industry, they are not operators. Nor are any of the other speakers. I asked the question to the PR person “Why was no operator a speaker?’. The response back was “I think we have it covered with Mark Crothall and Leon Thompson’.

What do you think? Do they have it covered? This to me is clearly short-sighted!

I was unable to make the Walter Smith Grand Ball organised

by James Mortimer recently. But I am delighted to hear that it was a tremendous success. You would think that by now James would be taking it a bit easier, but no he likes to keep busy. And getting more than 600 people along to the event without advertising was amazing and it raised cash for four good causes. Well done. Some more of the photos are on our Roundup page. James is pictured with Fiona Sweeney and Bev Lyons (right)

A

nna Christopherson has always championed the hospitality industry and although moving to more consultancy roles within hospitality, she is however driving forward an initiative with Swurf (the app on a mission to connect remote workers (Swurfers) with venues looking to promote their space (our hosts). In November they are planning to run a campaign called ‘Work from Hospo” or WFHospo month and they are looking for operators who want to get involved.

Nikki Gibson founder of Swurf says, ”‘Working From Home’ has fast become the ‘norm’ for millions of workers and provides wonderful freedom and flexibility, but it can also be very lonely and isolating. We have heavily populated cities and neighbourhoods with empty Hospitality spaces, and they deserve to be enjoyed. SWURF aims to connect people to those places through its simple aggregation platform. As we approach the winter months there is a huge opportunity to relish the benefits for both venues and remote workers.

WFHospo is not just a campaign; it is a movement aimed at revitalising local businesses driving new footfall and revenues while providing remote workers with a welcoming environment, and the opportunity to save on the rising household bills. It really is a win-win for everyone.”

Anna adds, “WFHospo month in November is exactly what both Hospitality and Remote workers need. SWURF is encouraging people to turn their heating off and come and sit in their local venue. SWURF is the first business that I have found that really helps this big group of freelancers, remote workers, entrepreneurs sitting at home to find a nice place to work outside of home. It is such a great tool to find welcoming places.

“In 20 years in hospitality with the Boda Bars and now with The Green Room I have never seen a tougher climate for Hospitality businesses. The triple effect of Brexit, Covid and Cost of Living increase is affecting us all.

“But our industry is a fighting breed that don’t like to give up so therefore are we doing something about it and that is why we are hoping lots of people will JOIN WFHospo.”

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ROUNDUP A celebration of Walter Smith The trade turned out in force to support James Mortimer’s charity bash in memory of his great friend Walter Smith.

Pics courtesy of Fiona Sweeney.

The UK Bartenders Guild, in partnership with the Mediterranean Aperitivo Programme, ran an event in Edinburgh recently at Hey Palu.

The masterclass was free to attend. and was hosted by Elon Soddu of London’s Amaro Bar.

DRAM DRINKS RETAILING AND MARKETING PUBLISHED BY MEDIA WORLD LIMITED e: news@mediaworldltd.com w: dramscotland.co.uk Editor Susan Young • Chairman Noel Young • Editorial Nicola Walker, Nicola Young, Advertising Kimberley Andreucci, Sylvia Forsyth • Kasia Richard • Admin Rebecca Orr Published by Media World Ltd. Subscriptions: DRAM is available by subscription for all other qualified persons involved in the Scottish Licensed Trade at the rate of £52 per annum including the DRAM Yearbook. The publishers, authors and printers cannot accept liability for errors or omissions. Any transparencies or artwork will be accepted at owner’s risk. All rights reserved. No part of this publication may be reproduced in any form without the written permission of the copyright holder and publisher, application for which should be made to the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © Media World Limited 2023.Printed by Stephens & George Print Group.

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